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.

Crispy Curried Potatoes

Ingredients
1 lb. Red creamer potatoes, peeled
1 Tablespoon olive oil
1 Tablespoon fresh chives, chopped
1/4 Teaspoon garlic powder
1/4 Teaspoon cinnamon
1/2 Teaspoon curry powder
Salt & pepper to taste

Cook the peeled potatoes on the stove top in boiling salted water until they can be pierced with the tip of a knife.  Drain and return to the pot.  In a small bowl, combine the olive oil, chives, garlic powder, cinnamon and curry powder.  Pour the mixture over the warm potatoes and stir gently to combine.  Season with salt and pepper.  Place the potatoes on a baking sheet lined with parchment paper and roast in a 400 degree oven for approximately 30 minutes or until they are lightly golden brown.  Makes 4 servings...or 2 if we're eating them. :)

Leeks of White Wine

6 medium leeks, about 2 1/2 pounds, white and light green parts only

Salt

2 tablespoons extra-virgin olive oil

1 cup dry white wine, like pinot grigio or sauvignon blanc

Freshly ground pepper to taste

4 large garlic cloves, minced

2 tablespoons chopped flat-leaf parsley, mint or dill (or a combination)

1. Cut the ends and the dark green leaves off the leeks, and then cut them in half lengthwise. Place in a bowl of cold water for 10 minutes, then run them under the faucet to remove any sand that may be lingering in between the layers. Cut into 2-inch pieces.

2. Bring a large pot of water to a boil, salt generously and add the leeks. Parboil for two minutes and drain.

3. Spoon the olive oil into a wide, lidded skillet, and place the leeks in the skillet in an even layer. Pour in the wine, and add salt and freshly ground pepper to taste, and the garlic. Bring to a boil, cover and reduce the heat to low. Simmer for 30 to 45 minutes, until the leeks are very tender but still intact and most of the liquid has evaporated.

4. Remove from the heat, and allow the leeks to cool in the juices left in the pan. Transfer to a serving dish. Taste and adjust seasonings. Sprinkle on the fresh herbs and serve.

Yield: Serves four to six.