Fried Egg over Sautéed Zucchini

IMG_8767Zucchini Everything! With an abundance of zucchini growing over here in my garden, I’ve been trying to make light of the situation and try making different zucchini recipes. The easiest and my favorite breakfast companion is grated and sautéed zucchini with a fried egg on top.

  • 1-1/2 cup of grated zucchini per person
  • 1 tsp of olive oil
  • Cracked Salt and pepper
  1. In a medium skillet, I heat the olive oil and add the zucchini. Flipping the pieces to be coated in a very small amount of olive oil. To cut down or completely out the olive oil, add water instead.
  2. Sautee the zucchini until cooked throughout and plate. Add you hot sauces and top with a fried egg.

 

Advertisements

Mahi Mahi Fish Tacos (3 part recipe)

IMG_8469 Step by step, these tacos were worth it. I bought some frozen mahi mahi and wanted to try out my new Chipotle sauce that I made. Rice

  • 3/4 cup white rice
  • 1 3/4 cup chicken broth
  • 3 tbsp of chopped green onion
  1. Heat the broth in a 2-quart saucepan over medium-high heat to a boil.
  2. Stir the rice in the saucepan. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender.

IMG_8466 Mahi Mahi

  • 2-3 pieces of Mahi Mahi Fish
  • 1 tsp olive oil
  • 3 tbsp of Chipotle Sauce or your favorite mild smokey salsa
  1. Clean and wash the Mahi Mahi filets and pat dry.
  2. Add Chiptole Sauce, let marinade for a couple minutes while you prep your fish.
  3. After 10-12 minutes after the rice has started, start grilling the fish, cooking the skin side down for 3-4 minutes before flipping. Cooking time should be 7-9 minutes or done to your preference.

IMG_8464Cherry Tomato Fresh Salsa

  • 10-12 Cherry Tomatoes, diced small
  • 4 tbsp of diced onion
  • 2 tbsp of chopped cilantro
  • 1/2 lemon squeezed
  • 1 tbsp of white vinegar
  • Cracked salt and pepper
  1. Combine all ingredients in the bowl and try not to eat it all before serving.

IMG_8467Just add tortillas, chopped cabbage, cheese and hot sauce and there you go.

Zucchini Egg White Frittata

IMG_7518  I love a great frittata and had this idea for a low-fat egg white frittata that tastes great.  I decided to make enough for leftovers and used them in quick breakfast burritos and sandwiches on the go.

  • 6 Egg Whites or 1-1/2 cup Egg White in Carton
  • 2 medium zucchini, one sliced into thin circles, the other grated.
  • 1/4 cup of chopped onion
  • 1 roma tomato diced small
  • 1 tbsp olive oil
  • 3 tbsp parmesan cheese
  • 1/4 cup of diced queso fresco cheese
  • 2 tbsp of bread crumbs (optional)
  • Sea Salt/Pepper to taste
  1. Preheat oven to 325 degrees
  2. On the bottom of the baking dish, I layered a thin layer of zucchini. I did not pre-cook the zucchini this time.
  3. I grated the other zucchini in a medium sized bowl. Added the chopped onion, roma tomato, olive oil, cheese and egg whites.
  4. Pour ingredients into baking dishes and bake in oven for 30-35 minutes until the eggs are set.

IMG_7509IMG_7510IMG_7512IMG_7516

Cilantro Rice with a Fried Egg

20130322-140256.jpg

While I love fried eggs with anything, I love them with rice. I make this cilantro rice. Can be made for breakfast, lunch or dinner.

Cilantro Rice

  • 1 cup rice
  • 2 cups water
  • 1/2 tsp salt
  • 1 tbsp butter or oil (optional)
  1. Bring the water to boil in a pot, I like to use a bigger pot to ensure that it doesn’t boil over. A 2-quart saucepan for one to two cups of uncooked rice is a good size.
  2. When the water has come to a boil, stir in the rice, salt, and butter (if using), and bring it back to a gentle simmer.
  3.  Cover the pot and turn the heat down to low. Don’t take off the lid while the rice is cooking — this lets the steam out and affects the cooking time. Total 15-18 minutes.
  4. Add in Cilantro Sauce while stirring the fluffy rice.

Cilantro Sauce

  • 1 cup cilantro
  • 2 garlic cloves
  • 2 tbsp olive oil
  • 2 tbsp lime juice
  • 1/2 tsp Cracked Salt
  1. Blend all ingredients in a food processor until fully pureed. This will produce a very flavorful cilantro sauce. Store up to a week.