Ginger Glazed Mahi Mahi

Ingredients

• 3 tablespoons honey
• 3 tablespoons soy sauce
• 3 tablespoons balsamic vinegar
• 1 teaspoon grated fresh ginger root
• 1 clove garlic, crushed or to taste
• 2 teaspoons olive oil
• 4 (6 ounce) mahi mahi fillets (I think salmon or chicken would be great too!)
• salt and pepper to taste
• 1 tablespoon vegetable oil

Directions

1. In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
2. Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm. (Instead of frying the fish, I baked it at 425 for 15 minutes. And I loved the way it turned out!)
3. Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.

Sun-Dried Tomato Risotto

Okay, I made this quite some time ago but I just never got around to posting the recipe. It takes a lot of TLC but it is 110% worth it!!!

Total time: 1 hour

Serves 10 as a side or 5 as a main dish

Ingredients:

4 Tbs butter

2 Tbs olive oil

1/2 whole large yellow onion, diced

3 cloves garlic, minced

2 cups arborio rice, uncooked

8 whole sundried tomatoes, packed in oil, drained and minced

1 cup dry white wine (optional)

7 cups low sodium chicken broth

salt as needed

freshly ground black pepper

1 cup parmesan, freshly grated

1/4 cups heavy whipping cream

fresh basil (optional)

Directions:

Heat broth (note: it's important the broth be low sodium) in a saucepan or in a microwave safe pitcher. Set aside. Heat butter and olive oil in a large pot or dutch oven over medium heat. Add onions and garlic and cook for 3 to 4 minutes. Add dry rice. Stir to coat and cook for 3 minutes, stirring gently. Pour in wine. Stir and cook over medium-low heat until most of the liquid is absorbed. Add in minced sundried tomatoes and stir. Then begin adding the broth, one cup at a time, stirring gently while the rice absorbs the liquid each time. Repeat this until the rice is done - it usually takes between 6 and 8 cups of broth. The rice should have a slight bite to it, but not be crunchy at all. Remove from heat, then stir in parmesan cheese and heavy cream. Adjust salt and pepper to taste. Serve as a main dish with a salad, or as a side dish with staek, chicken, or fish.

Recipe via Pioneer Woman

Chicken Tortilla Stacks

Ok, so this recipe doesn't have a lot of measurements, so just eyeball and do most of it to taste. But it is so dang good! Kraig was just dying with happiness when he was eating it. So give it a try.

Ingredients:

3-4 chicken breasts

3 c cheese

1 red pepper (chopped)

Green onions (chopped)

Cilantro (chopped to taste)

Refried beans

Sour cream

1 pkg. taco seasoning

Flour tortillas

Directions:

Boil chicken, shred and mix with red pepper, cilantro, and onions. Mix beans, sour cream, and taco seasoning, and spread on a tortilla. Layer chicken mixture, then cheese and top with another tortilla and put beans on that one. Layer everything again and again until you run out of everything. Top with a dry tortilla and bake @ 350 degrees F for 15 to 20 minutes. Use a pizza cutter to slice and serve hot. Enjoy!

Double Chocolate Chip Muffins

Makes 24 muffins

Ingredients:

2 1/4 c flour

1 1/2 c sugar

3/4 c cocoa powder

1 1/2 tsp baking soda

1/2 tsp salt

3 eggs

1 c sour cream

1 c milk

1/2 c vege or canola oil

1 tsp vanilla

1 cup chocolate chips

Directions:

In a small bowl, remove two tablespoons of flour from the 2 1/4 cup and mix with the chocolate chips. Set aside. In a mixing bowl, combine the remaining flour, sugar, cocoa powder, baking soda, and salt. In a different bowl, whisk together the eggs, sour cream, milk, oil, and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips mixture. Fill lined or greased cupcake pan 2/3 full with batter. Bake at 325 degrees F for 18 to 24 minutes. Muffins are done when toothpick comes out clean. Cook on wire rack, dust with powdered sugar if desired.

Talapia w/Buttery Crumb Topping

Sorry, my camera is out of batteries so I don't have any pictures to show you. But this was delicious and so simple! Give it a try!

Ingredients:

4-6 talapia fillets (1.5 lbs)

salt and pepper

1 cup bread crumbs

3 Tbsp. melted butter

1/2 tsp basil

Directions:

Preheat oven to 400 degrees F. Lightly grease a large shallow baking dish. Arrange fish fillets in pan and sprinkle with salt and pepper. Combine the butter with bread crumbs and basil and sprinkle over fillets. Bake for 15-18 minutes or until fish is cooked through and flakes easily. Broil 2-3 minutes to brown the topping.

Crockpot Creme Brulee!!!

The Ingredients:

--2 cups heavy cream
--5 egg yolks
--1/2 cup sugar (baker's or fine sugar is better so the granules disappear)
--1 T good vanilla
--1/4 cup raw sugar (for topping, add later)




The Directions:


Find a heat-resistant dish that fits inside of your stoneware insert. Fit it in, and using a cup or pitcher, pour water around the edges so there is water 1/2 - 3/4 of the way up the sides of the dish. Push it down with your hand if it starts to float up. Take the dish back out. If you have separate dessert ramekins, do the same thing after nestling them all inside.


--whip the 5 egg yolks in a medium-sized bowl
--slowly add the cream and baking sugar while mixing
--add the vanilla

pour mixture into the dish and carefully lower into the stoneware without sloshing water into the dish.


Cover and cook on high for 2-4 hours. If you are using little ramekins, check after an hour; I'm not sure how long they will take. Custard should be set with the center still a bit jiggly. Touch lightly with your finger to check. Unlike an oven, it will be difficult to overcook this. Try not to worry.

I cooked the one above for 4.25 hours on high.


VERY carefully (use oven gloves!) remove dish and let cool completely on counter, then chill in the refrigerator for 2-3 hours.


Sprinkle the 1/4 cup of raw sugar evenly over the top of the custard. Move your oven rack to the top rung and broil for 3-10 minutes, checking often. The sugar will boil and brown.


Cool again in the fridge for a few hours.


Amazing.

Utterly amazing.

Photo and recipe via crockpot365.blogspot.com