Friday is for Fish--Mahi Mahi with basil butter

Mahi Mahi photo at FreshFishSource.blogspot.com

I have such a wonderful man!! He had to run some errands today and he ended up right by the White River Fish Market at 1708 North Sheridan in Tulsa. So of course being the lover of foods that we are, he went in and brought us home a beautiful (and very large), Mahi Mahi filet! It was about lunch time and he just got off work, so I found a quick recipe on Food Network and it took almost no time to whip up! This is seriously one of my new favorite recipes! You know when you cook fish in the house, and it leaves that "I just cooked fish" smell?? Well, this recipe didn't have that smell...it smelled like basil, and garlic and butter! Yum Yum Yum!!! So here is all we did to make this absolutely wonderful Mahi Mahi dish!

We started with a very large filet cut and removed the "skin" off the fish! We actually had to cut it into about 3 sections it was so large. In a small sauce pot I added 3 tablespoons of butter, a shake or two of salt and pepper, one large garlic clove minced and I didn't have fresh basil so I added dried basil to the recipe. I actually used less than it called for since we were using dried basil and probably added 4 shakes to the pot! (I say shakes because I took the container and shook it over the pot). I turned the burner on low and added a lid to keep it covered and let the butter melt, stirring it every so often. In a large skillet, I added 3 tablespoons of olive oil and warmed it over medium/high heat. We salt and peppered both sides of the fish, and added them to the skillet. The recipe says 3 minutes on one side and 3-4 minutes on the other. Ours took quite a bit longer because it was cut so thick. So we turned it every 3-4 minutes until the fish was white and flaky all the way through. After the fish was finished we put it on a plate and poured the basil-garlic butter over the top of the fish.

 Soaking up that garlic-basil butter!! YUMMY

The rest of the fish is history! It was so delicious and made a very light, flavorful lunch! If you're wondering here is some nutritional information on Mahi Mahi that you can find on Livestrong.com. The only thing we had to purchase for this meal was the fish, everything else was in the fridge, so for $13 we got a lunch that would cost an arm and leg at a restaurant for cheap! Made my day!!! 

Can't wait to make this again!!!

~Happy Eating~

                                              

Venison Roast and Potatoes

So, I don't know if I wished on enough shooting stars the other night or if it was just a plain old lucky day, but we found more venison!! I'm sure for those of you who don't have venison or like venison you're probably saying, UGH! right about now! However, you can substitute beef/turkey/chicken whatever you like into these venison recipes to fit your liking! With that being said, I defrosted a great looking venison roast and threw it in the crock-pot, left it overnight, and by the time Dee Jay was home from work the next day we had a FANTASTIC venison roast with potatoes! It was so easy I almost felt ashamed that it tasted so good. (That is why you will see to keep it easy, we used paper plates instead of the real deal!) HaHa! So, just for kicks I looked up some better nutritional facts about venison! You can find it here at Self Nutrition Data (know what you eat)! Here is everything I did to make this melt in your mouth roast and potatoes.

I started with about 5 to 6 small potatoes and sliced them into thin rounds. I cut enough to cover the bottom of the crock pot (leaving room for the roast in the middle) and stacked them about 3 layers high! Next I poured about half a container of beef broth into the crock pot. I added the venison roast after we salt and peppered both sides. Next I added chopped red pepper, red pepper flakes (for a little spicy kick), a whole white onion, and 2 cloves of garlic minced! Left all of the ingredients in the crock pot on low overnight until the next day for lunch! When I woke up, there was no problem getting me out of bed, the smell alone made me want to eat the whole roast before DJ even got home! Good thing I didn't, I would have be in
T-R-O-U-B-L-E! I added some Brussel Sprouts for a side and we had a very lovely little lunch!
Side Note: There is not a lot in this picture because I seriously was so anxious to try it, then couldn't stop eating it, that I forgot to take a picture. Luckily I had a little extra at the end of the day, so I snapped a quick photo! :)

I'm sitting here thinking about it, and getting in the cooking mood so I think I'm going to head to the kitchen and make something delicious to share with you next time! I'm thinking some sort of cupcake so DJ can take them to the guys at work! Hope everyone had a wonderful, safe Labor Day weekend. Until we meet again... ~Happy Eating~ 

A little funny for your afternoon

ToonPool.com

A quick shrimp and rice lunch plate

Alright, I'm not a professional chef by any means and normally it is hit and miss (more miss than hit) when I get in the kitchen and try to create something new. However, this time around I made a quick lunch for us before we headed out to the lake and it was great! So I'm going to share it with you and you can tell me what you think! Deal?!

I started with one bag of shrimp (I believe it was large sized) and heated up about a half of stick of butter in a skillet. While that was simmering in the skillet, I chopped up a couple green onions and minced two cloves of garlic and threw it in the pan. I cut a lemon in half and squeezed the juice all over the shrimp. While that was simmering and smelling great, I did a run through of my spice cabinet and decided to go with red pepper/cayenne pepper. I added a couple dashes (by dashes I mean I shook the spices over the shrimp twice). When I make this again, I will probably add more than a couple dashes because it was hardly spicy at all.

I left that on low and went to work looking for a side. I was excited to find that I still had an asparagus bundle in my fridge so I cleaned them up, cut the ends off and tossed them in another skillet. I added maybe a tablespoon or two of butter and a dash of kosher salt. I threw in a couple dashes of onion salt and garlic powder and let it simmer until the asparagus was warmed through.

Now to top it off, I made some white rice while the shrimp and asparagus stayed on low heat and then served the shrimp on top of a bed of rice (whole grain rice would be great too, I just didn't have the time to wait on it to cook). This was incredibly delicious, super easy and kept me satisfied until dinner time!
Hope ya'll enjoy this new recipe and let me know if you try it! I always like to hear back about the things we cook up!

~Happy Cooking~