Almond/Cashew Crusted Dijon Mahi Mahi

So I’ve been eating a lot healthier….but I needed to add some crunch to my life lol so I put a twist on my favorite fish, Mahi Mahi.

Grind some of your favorite nuts (pecans, almonds, or cashews) in a blender or food processor. Don’t over do it though…you aren’t trying to make peanut butter.


Get some pretty planks of mahi mahi


Season them to taste. I prefer garlic herb or lemon pepper seasoning.


Slather the fish in dijon mustard. Or for a healthier choice (which I chose) use Bolthouse Farms Honey Mustard yogurt dressing.


Coat the fish in the nuts.


Put a little olive oil in a pan (just enough to coat the bottom of the pan.) Cook fish until a crust forms. It should be brown but not burnt.


Bon appetit!! Yummy!!



Summer Time Sand Cups

These Teddy Graham bears are having fun on the vanilla pudding and vanilla wafer beach.

Isn’t this just adorable!!! Here’s how to make them:


  • 3 packages Jell-o brand gelatin, Berry Blue
  • 1 pagkage Jell-o brand instant pudding, French vanilla
  • 1 cup milk, for pudding
  • 1 box Vanilla Wafers, finely crushed
  • gummy sea animals, fish,sharks, etc.
  • peppermint candies, round
  • 1 container Cool Whip


Prepare three packages of Berry Blue Jell-o according to directions. Pour plastic dessert cups 2/3 full and refrigerate to set.

Fill clear plastic cups 2/3 full with Berry Blue Jello


Half-way until set insert the gummy sea animals into the Jell-o.

Before Jell-o sets, add gummy fish, sharks or ocean animals.

Prepare the instant pudding with the milk according to directions on package.

Use one package of instant vanilla pudding mix. Stir in 3/4 box vanilla wafer crumbs.


Place 3/4 box vanilla wafers in a large Zip-lock bag and finely crush with a rolling pin.

Crush vanilla wafers in large Zip-lock bag with a rolling pin.

When the Jell-o has firmly set (about 4 hours) remove from the fridge. Spread a thin layer of Cool Whip on the “ocean” to be the sea foam

A layer of Cool Whip is the ocean foan.

Mix 3/4 box of crumbs into the pudding along with half of the container of Cool Whip. Carefully spread the pudding and wafer crumb mixture on top using a rubber spatula.

Stir vanilla wafer crumbs in the vanilla pudding.


Finely crush the remaining 1/4 box of vanilla wafers and sprinkle on top. Then add a stick of Fruit Stripe gum for a “beach towel”, round peppermint for a “beach ball”, a few Teddy Grahams on top and a “beach umbrella.”

These Teddy Graham bears are having fun on the vanilla pudding and vanilla wafer beach.








Work Dinner for Him: Tequila Lime Tilapia

My hun works overnight. And if it was up to him…his dinner would be a hot pocket and key lime pie lol. So I try to make dinner for him to take to work as often as I can.

First you marinate:




The mixture is my tequila lime marinate: 1 tablespoon garlic powder, 1 tablespoon onion powder, a smidgen of vinegar, a pinch of salt, a pinch of cayenne pepper, 1/4 cup lime juice, 1/2 cup tequila, 1/4 cup cilantro

I let it marinate for about an hour then to the skillet it goes!




I added peppers and them boom, pow, kablam!



He also got broccoli and 2 little Hawaiian rolls. Aren’t I such a bomb girlfriend! Lol




A Karyssa Meal: Lemon Bathed Tilapia and Strawberry Spinach Salad Recipe

Hey y’all!!! This is my own tilapia recipe. Feel free to give it a try!! : )

Lemon Bathed Tilapia and Strawberry Spinach Salad Recipe



Step one: Melt butter








Step two: Add your spices. I used lemon pepper, garlic powder, onion powder and lemon juice. Mix. This would be a great time to add vegetables such as onion, minced garlic, or peppers. I was being a bit lazy today so I didn’t add vegetables.









Step three: Put the tilapia in a plastic bag and add your homemade marinade. Place in the fridge for at least 30 minutes so that the fish can soak up all the juices









Step four: While we wait for the fish to marinate…it’s salad time. I used spinach and topped it with sliced strawberries.


Step five: Back to the fish. Spray the bottom of your skillet (I used Pam) or use a nonstick skillet because easily sticks to the pan. Place the fish in the pan. Cook on a medium heat (6 out of 10). Flip as few times as possible so that the fish does not fall apart.


Step six: PLATE IT!!! Make it look pretty! Top tilapia with parsley and top salad with dressing (I used balsamic vinaigrette). This is the final result!









Hope you enjoy it! Let me know what you think! : )

Smooches  : *