Category Archives: Seafood

Foil Baked Mahi & Mac N Cheese

Wondering what to have for dinner tonight? Well tonight’s dinner is foil baked Mahi Mahi with a sweet glaze, homemade macaroni n cheese with sautéed veggies.

The mac n cheese I made actually wasn’t my true mac n cheese. I made noodles the other night for Cooper to have with his dinner and decided to use the remainder of them tonight. I simply added parmesan cheese, shredded American, Colby and sharp cheese. Simple and delicious.

Foil baked Mahi is one of the better ways to cook this fish as it can tend to dry out pretty easily if slightly over baked or under baked. Not the easiest to cook or shall I say I’m not the best fish baker. :)

Ingredients:

Mahi Foil Bake

  • Mahi Mahi
  • 1 Sliced onion
  • 4 tbsp fresh chopped cilantro
  • 4 tbsp butter
  • Prickly pear marmalade (any jam or glaze will work)

Place thawed mahi on a piece of foil and layer with above ingredients.

Fold foil up to help hold juices in.

Bake at 400 degrees for 15-20 minutes or until no longer pink

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My aunt got this for us from AZ

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Mac N’ Cheese

  • 3 cups cooked Elbow Macaroni
  • 2 cups shredded cheese blend
  • 1 cup parmesan cheese
  • 3 tbsps butter
  • Salt and Pepper to taste

Cook Macaroni according to package instructions. Add butter and cheese and mix well. Add dash of salt and pepper to taste. Pretty simple for a side dish.

Sautéed Veggie Mix

  • 1 cup chopped Brussels Sprouts
  • 1 cup chopped red, orange, and yellow peppers
  • 1 chopped onion
  • ½ cup chopped chorizo
  • Evoo
  • Salt and Pepper to taste

In a fry pan sauté vegetables until crisp and too perfection. Overcooking is easy to do and also sucks all the nutrients out of them as well. No one enjoys soft and mushy vegetables.

When you begin to cook them remember to not over stir. Fry for 4 minutes on med-low heat, toss vegetables and fry another 4 minutes. This will help glaze vegetables with a slight crispy bite. Not to hard, not to soft.
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15 Minute Shrimp Pasta

Last nights dinner was roughly 15 minutes to throw together. I boiled linguine and in the meantime sautéed cherry tomatoes and threw in spinach and shrimp. It was simple, healthy and tasty. Cooper and I were out for a few hours as we had to evacuate the home while they put spider bombs in our crawl space. We met up with my mom as she is in town for a couple days. We met for coffee and a little shopping, every girls gloomy day fix.

We got home just in time to feed Cooper dinner and get him off to bed. This was a quick meal to make in the midst of getting little man situated.

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Ingredients:

  • Linguine
  • Shrimp
  • Cherry tomatoes
  • Fresh Spinach
  • 3/4 cup half and half
  • garlic salt
  • oregano
  • Cayenne pepper to taste

Boil Pasta according to package instructions. Meanwhile sautée tomatoes and uncooked shrimp in sauce pan covered with lid; roughly 3-4 minutes on med-high heat. Add spinach once shrimp is almost fully cooked. Add this before it’s fully cooked to avoid over cooking the shrimp and giving it a rubber texture. Spinach only takes a couple minutes in heat and will continue to cook when added to the pasta, so don’t worry about fully cooking the spinach.

Drain pasta and toss with tomato mixture including the oil left in the pan. Add seasonings to taste and drizzle with milk. Top with fresh parsley to garnish.

 

Quick Mango Shrimp

Yummy yum yum!!! Last night I needed a quick dinner in the midst of the chaos of this week. We have a lot of food in the freezer such as hot dogs, beef, turkey, chicken, shrimp, scallops, salmon, and much more. What was I going to make that sounded good? I decided to throw shrimp in a saucepan with EVOO and some seasonings, once cooked I added chopped mango and served over a quinoa rice blend. It was so simple, delicious, healthy and filling. These three simple ingredients were very good together.

Ingredients:

  • Shrimp
  • Mango
  • Rice, quinoa, barley

Boil water and cook grain of choice and follow package instructions. In a saucepan add shrimp, garlic salt and parsley for flavor. Cook shrimp till mostly pink, turn the heat on low and add mango chunks. The shrimp will continue to cook as you are heating the mango through, if you overcook the shrimp it will become chewy. Once headed through remove from heat and pour over rice and serve.

I served this dish with a side of sautéed kale and it filled us up. Cooper ate about 6-7 shrimp along with some mango, he loved it.