Peanut Butter Nutella Cookies

Makes 18 cookies

1/2 cup brown sugar
1/2 cup white sugar
3/4 cup creamy peanut butter
1/2 cup unsalted butter, softened
1 tsp vanilla
1 egg
1 & 1/2 cups flour
1/4 tsp salt 
1/2 tsp baking soda
1/3 cup Nutella 

In the bowl of an electric stand mixer add both sugars, peanut butter, butter, vanilla and egg and mix until smooth and creamy.  In a separate small bowl whisk together the flour, salt and baking soda.  Gradually add the flour mixture to the wet ingredients, mixing until just combined.  Add the Nutella and using a knife swirl it into the batter.  Refrigerate for 15 minutes.

While it's in the refrigerator, preheat your oven to 350 and spray 2 cookie sheets with cooking spray.  When the dough is done chilling, scoop about a 1/4 cup of dough out and roll it into a ball and place on cookie sheet (no more than 12 on a cookie sheet).  With a fork, press down gently on each cookie to flatten it a bit and to give it the cookies a nice pattern on top.  Bake for 12-15 minutes.

Asian-Style Baked Mahi Mahi

Ingredients
1 cup coconut milk
1/2 cup low-sodium chicken stock
1 teaspoon fish sauce
1 tablespoon lime juice
1 (2-inch) piece ginger, sliced into coins
1 serrano pepper, seeds removed and minced
1 tablespoon roughly chopped garlic
3/4 cup chopped fresh cilantro leaves, plus more for garnish
1/2 cup fresh Thai basil, chiffonade
4 (6-ounce) portions mahi mahi
1 leek, white part only, cleaned and julienned
1 red bell pepper, julienned
2 large carrots, peeled and julienned
1 lime, sliced into rings, plus 1 lime, cut into wedges, for garnish
1/4 cup chopped fresh cilantro, for garnish

Special Equipment:
4 (8 by 10-inch) pieces parchment paper
4 (12-inch) pieces kitchen string

Directions
In an ovenproof non-glass baking dish (11 by 8-inch), combine the coconut milk, stock, fish sauce, lime juice, ginger, serrano, garlic, cilantro, and Thai basil. Add the fish, turn to coat, cover, and refrigerate for 30 minutes to 1 hour.

Preheat the oven to 325 degrees F.

Remove the fish from the marinade and reserve. Add the vegetables to a small ovenproof dish and cover with the marinade. Cover tightly with aluminum foil and place in the oven for 15 to 20 minutes.

Once the vegetables are cooked, drain the marinade/cooking liquid into a small saucepot and place over medium-low heat to reduce.

Pat the fish dry and strain as much liquid from the vegetables without damaging them. In the center of a piece of parchment, place 1/4 of the vegetables, top with 1 portion fish, and 1 slice fresh lime and fold the parchment around the fish and vegetables like a package. Secure with the kitchen string and place on a baking sheet. Repeat with remaining ingredients. Bake for 15 to 20 minutes.

Remove the packets to individual serving plates, cut open to reveal, and garnish with a sprinkle of fresh cilantro and a wedge of lime.

Read more at: http://www.foodnetwork.com/recipes/guy-fieri/asian-style-baked-mahi-mahi-recipe/index.html?oc=linkback

Garlic-Lemon Mahi Mahi

Ingredients
Vegetable oil, for sauteing
1 (6 to 8-ounce) mahi-mahi fillet
1 tablespoon chopped garlic
1 lemon, juiced
1/4 cup white wine
1-ounce unsalted butter, melted or cubed
Salt and freshly ground black pepper

Directions
In a large saute pan, heat the oil. Add the mahi and cook until the underside is golden brown. Turn the fish over and add the garlic, lemon juice, and white wine. Once the wine and lemon juice have cooked down, add the butter. Finish cooking and season with salt and pepper.

Read more at: http://www.foodnetwork.com/recipes/garlic-lemon-mahi-recipe/index.html?oc=linkback

Steamed Mahi Mahi with Vegetables and Garlic Mustard Sauce

http://www.foodnetwork.com/recipes/sandra-lee/steamed-mahi-mahi-with-vegetables-and-garlic-mustard-sauce-recipe/index.html

Ingredients
1 teaspoon canola oil
1/2 red onion, sliced
1 medium yellow squash, sliced
1 medium zucchini, sliced
1/2 (8-ounce) package sliced mushrooms
1 cup chicken broth
Kosher salt and freshly ground black pepper
4 (4-ounce) pieces mahi mahi
4 sprigs fresh thyme
1 tablespoon chopped garlic
2 tablespoon spicy brown mustard

Directions
In a high-sided skillet over medium heat, add the canola oil. When it is hot toss in half the onion and cook until softened, about 5 minutes. Add the remaining squash and zucchini, mushrooms, and broth and season with salt and pepper. Place the fish on the vegetables and top each piece with a sprig of thyme. Season the fish with salt and pepper, cover, and steam until the fish is cooked through, about 10 minutes.

Remove the fish to a plate and cover to keep warm. Remove the vegetables with a slotted spoon to a bowl and cover to keep warm. Turn the heat to high and let the broth bubble, add the garlic and mustard and let cook until the sauce reduces and thickens, 3 to 5 minutes. Taste and add more salt and pepper, if needed.

Spoon the vegetables onto a plate and top with a piece of fish. Pour the sauce over the fish and serve.

Seared Mahi-Mahi

http://bandwidthkitchen.blogspot.ca/2010/01/mahi-mahi-with-chopped-pecans-warm.html

Recipe for Seared Mahi-Mahi -  Season the Mahi on both sides with olive oil and 1t of salt and pepper. You can use lemon pepper if you prefer.  Place skin side up on a hot, non-stick pan.  Cook for 3-4 min on each side.  Next, sprinkle the chopped pecans on the top side of the Mahi.  Garnish with parsley and lemon zest.

Healthy Chicken Drumsticks with Tomatoes and Mushrooms

Author: Simply yum

Serves: 2

 

Ingredients

• 4 chicken drumsticks
• 2 tablespoons of olive oil
• 1 medium size onion, finely chopped
• 1 teaspoon of rosemary, finely chopped
• 1 can of chopped tomatoes
• 1 teaspoon of sugar
• 1 tablespoon of white wine vinegar
• 150g of mushrooms, chopped
• salt
• freshly ground black pepper

Instructions

1. Heat the oven at 200°C/392°F. Massage the chicken drumsticks with 1 tablespoon of olive oil and place them in an oven proof dish. Get the dish in the oven and leave it there for 15 minutes.
2. In the meantime, heat up the remaining olive oil in a non-stick pan. Throw in the onion and the rosemary and saute them for 5 minutes until the onion gets soft. Add the tomatoes, the sugar and the vinegar and season with salt and pepper. Mix everything together and leave it on the fire for a couple of minutes.
3. Reduce the oven temperature to 180°C/356°F. Pour the tomato sauce on top of the chicken. Pour a glass of hot water in as well, until the chicken is covered. Place the dish back in the oven. After 20 minutes turn the drumsticks on the other side. After another 20 minutes turn the drumsticks again and add the mushrooms. Leave everything in the oven for another 10 minutes.
4. By now the chicken should be soft and tender. Serve with mash potatoes, pasta or bread toast.

Rustic Oven Cooked Carrots

Serves: 2

 

Ingredients

• 1 handful of carrots, peeled and thinly sliced
• 3 garlic cloves, crushed
• 2 tablespoons of olive oil
• 1 teaspoon of red wine vinegar
• ½ teaspoons of savory
• salt
• freshly ground pepper

Instructions

1. Preheat your oven at 200°C/392°F. Put the carrots in an oven proof dish. Drizzle with the olive oil and vinegar. Add the garlic, sprinkle the savory and season with the salt and pepper.
2. Mix everything up and cover the dish with tin foil. Put the dish in the oven and leave it there for 30 to 40 minutes, until the carrots get soft and succulent.
3. Remove the tin foil and leave the carrots in the oven for another 15 minutes, so they get a beautiful crust.

Big Daddy's Blackened Tilapia

Ingredients


Blackening Spice:
3 tablespoons smoked paprika
1 teaspoon salt
1 tablespoon onion powder
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon dried ground thyme
1 teaspoon dried oregano
1/2 teaspoon garlic powder

For Fish:
4 tilapia fillets
2 tablespoons grapeseed oil
1/2 lemon, juiced

Directions
In a small bowl combine all of the spices. Press a heaping tablespoon of the spice mix onto each fillet so that both sides are liberally coated. Allow the fish to sit for 15 minutes at room temperature prior to cooking.

In a large skillet, heat the oil over medium-high heat. Once the oil is almost smoking, add the fillets and cook for 2 to 3 minutes on each side. Sprinkle with lemon juice and transfer the fillets to serving platter.

Blackened Tilapia with Secret Hobo Spices

INGREDIENTS:

3 tablespoons paprika 1 tablespoon onion powder 1 pinch garlic powder 1 teaspoon ground white pepper 1 teaspoon ground black pepper 1 teaspoon cayenne pepper, or to taste 1 teaspoon dried oregano

1 teaspoon dried thyme 1/2 teaspoon celery seed 1 tablespoon kosher salt, or to taste   1 pound tilapia fillets 1 lemon, cut into wedges 4 slices white bread 1 tablespoon vegetable oil

DIRECTIONS:

1.

In a small bowl or jar with a lid, make the spice blend. Mix together the paprika, onion powder, garlic powder, white pepper, black pepper, cayenne pepper, oregano, thyme, celery seed and kosher salt. Coat the fish fillets with the spice mixture, and allow to sit at room temperature for no longer than 30 minutes.

2.

Heat a heavy skillet over high heat. Add oil, and heat until it is almost smoking. Place the fillets in the pan, and cook for about 3 minutes per side, or until fish is opaque and can be flaked with a fork. Remove from the pan, and place onto slices of white bread. Pour pan juices over them and squeeze lemon juice all over. Do not underestimate the white bread. It gets quite tasty soaking up all the juices.