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.

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Get some pretty planks of mahi mahi

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

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

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Coat the fish in the nuts.

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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.

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Bon appetit!! Yummy!!

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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:

Ingredients

  • 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.

 

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From: http://rebeccamealey.hubpages.com/hub/Sand-Cups-Beach-or-Pool-Party-Treats

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:

 

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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!

 

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I added peppers and them boom, pow, kablam!

 

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

 

NUM NUM NUM!!!

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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

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Step one: Melt butter

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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.

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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

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

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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.

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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!

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

Smooches  : *