Lemon Dill Mahi Mahi with a Lemon Dill Cream Sauce

My husband got home late, again, and I wanted something light to eat being that it was so late. I also wanted something QUICK! So… FISH! Both healthy and quick. The nice thing about this dish too is that there’s quinoa in the rice cooker… very hands off… and fish has a quick sear and then goes in the oven. The only thing you really have to watch is the sauce. Everything is done in 15 minutes flat though!

Sometimes I like to tell funny stories about things that happen around my house… so I’m gonna tell a little quick story here. This honestly may be TMI for you… but I keep giggling about it so, I’m gonna share it.

The other day my kids had their well check at the doctor. After kids are potty trained they test their urine and have them “pee in a cup” to be tested. Well my 3 year old little boy actually found this fascinating and thought it was fun to go in a cup! Fast forward to later that evening when I am making dinner and I hear my 6 year old daughter yell “MOM!! You are NOT gonna be happy! Levi is making a VERY BAD choice!”. I NEVER like hearing that. Never. So, I head upstairs and my 3 year old little boy is in the hallway up stairs (luckily it has wood floors) peeing into a cup. He looks at me and says “cup too wittle mommy” with very innocent and questioning eyes. Oh my goodness, I seriously  had to stop myself from laughing. He got to do this at the doctor, why couldn’t it be ok at home? The only problem? He used a small plastic medicine cup that’s about the size of 2 TSP. Yeah. It was ALL OVER the floor… poor boy.. he didn’t realize that medicine cup would just be too small. Oh man. And then I usually have him  help me clean up the mess, this one, I didn’t want his help. No thanks little messy one. No thanks. 🙂 We had to have a little talk about what is ok at home, and what is ok at the doctor’s office to remind him where it’s ok to go potty. Oy!

LOL.

So now, on to the recipe that I was still able to make later that evening!

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Serving Size : 2

Lemon Dill Mahi Mahi with a Lemon Dill Cream Sauce

Ingredients
For the Fish

  • 2 4ounce Mahi Mahi fillets (or any fish of your choice)
  • Zest of 1 Large Lemon
  • Juice of Half a Large Lemon
  • 3 T of Melted Butter or Olive Oil
  • 4 tsp dried dill
  • salt and pepper to taste
  • 4 slices of lemon
  • 1/2 cup whole grain quinoa
  • 1 cup water
  • 1/2 cup frozen peas

For the Sauce

  • 1/2 cup greek yogurt (whole fat or 4%)
  • Juice of Half a Large Lemon
  • 1 TB butter
  • 3 tsp dried (or fresh) dill
  • 2 TB fresh parmesan

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Directions

  1. Pre-heat oven to 375. Salt your cast iron grill pan or skillet and heat on medium. Place fish onto hot skillet (I cooked mine from frozen and they turned out GREAT!!)
  2. Rinse 1/2 cup of quinoa and place into a rice cooker (or cook to instructions on the package) and put 1 cup of water in with 1 TB of olive oil drizzled. Close rice cooker and push cook button and leave to the side.
  3. Pour melted butter and lemon juice over fish. Sprinkle evenly with lemon zest and dill. Add salt and pepper as desired as well.
  4. Place in oven and bake approximately 15 minutes or until fish is white, fully opaque, and flaky.
  5. While fish is baking, put butter, lemon juice and dill into a small sauce pot stirring while melting. After the butter is melted and it’s incorporated well, add the Greek yogurt while whisking in…. whisk until well incorporated and then add the parmesan in the same manner. Mixture will thicken as it cools.
  6. Open cooked quinoa and put the 1/2 cup of frozen peas into the rice cooker with the quinoa and stir. Let the peas sit in the rice cooker for 2-3 minutes so they get warm, but still have a bit of a “pop” or “crunch”.
  7. Place fillets onto a pile of the quinoa with peas and garnish with sauce.
Enjoy!!!
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This one was so yummy, I will definitely make this one again! easy too… not too many ingredients, but still made with all “Real Food” in regards to my last post! 🙂
And now, for the quote of the day:
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Pork Loin Chops in a Crock Pot

I love crock pot meals when I am really busy. The other day I had a ton going on, and I knew I was not going to be home to cook dinner, but wanted my sweet hubby and my brother who was helping with the kids, to have dinner. The nice thing about crock pot meals is that when you do have time, in the morning, you can toss everything in and not think about it for the rest of the day! It was so great just knowing it was there and not having to rush before I had to leave.

So… CROCK POT meals! You can use it in the summer or the winter… cold or hot outside… there’s always a good reason to use a crock pot.

Pork Loin Chops in a crock pot:

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Servings: 2… so double for more…

Ingredients:

1 butterflied pork loin chop – 1.5 lbs
1 TB flavored vinegar (I used a pear/cranberry vinegar that I got from an oilery)
2 TB olive oil
Cooking spray to grease the inside of the crock pot
1 onion sliced thin
1 clove garlic minced
salt and pepper to taste
5 carrots cut into large pieces
8 yukon gold potatoes quartered (I washed and did NOT peel)
1/4 cup white wine
2 TB unsalted butter
1/2 tsp dried tarragon
1/2 tsp dried sage
1 cup chicken broth

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Directions:

Cut up the carrots, onions and potatoes and set aside. Take the pork loin butterflied pork chop (or 2 separate thick-cut pork chops) and salt and pepper both sides evenly. Heat a skillet on medium and put 1 TB olive oil in the skillet. Sear both sides of the pork chop for 2-3 minutes per side and place into the bottom of the crock pot. Put all of the veggies and starches on top. Sprinkle all the seasoning and then add the liquids. Then take the butter and cut into small pieces and placed intermittently on top of the meat and veggies. Let cook for 6-8 hours on LOW or 4-5 hours on HIGH.

It is a wonderful blend of sweet and salty… it’s got a great savory taste with just a hint of sweet. My husband and brother RAVED over this, and the pork just FELL APART when it was ready. WINNER!!!

Try this one for sure!!

And now… a bit of a giggle for the quote of the day:

This blackboard was in a pub/restaurant in Devon, UK and I have kept the photo ever since to remind myself that I should not be afraid to try something new and that no matter how old I get, there are still new people to meet, experiences to have and things to learn every day!

Browned Butter and Balsamic Ravioli

Do you ever just browse Pinterest for fun? Do you ever find yourself in trouble because you have gone thru endless pages because of the endless scroll in Pinterest and suddenly it’s been over and hour and your clothes are still not folded? That was me yesterday. I just wanted to check out a couple of other ideas for meals, just in case I saw something new… and an hour passed during precious naptime – when I can actually be productive – and my clothes definitely didn’t get folded. Oh well, there’s always today!!!! Plus, the weather yesterday was beyond beautiful, and we just HAD to spend a lot of the afternoon outside. I knew today was gonna be a bit gloomy… and it is!

One of my favorite chefs to watch on TV is Giada. She has a very good way to cook… she uses REAL ingredients, and just eats smaller portions. I’m still working on the smaller portions thing, but I agree with the using REAL ingredients. Even Dr. Oz has agreed that a lot of the “low fat, fat free, low cal” stuff adds chemicals and things not good for you, instead of you putting just smaller amounts of real food into your body. I try to use wholesome ingredients, as well as filling ingredients. I also try to have lighter and smaller meals throughout the day. Instead of 2 additional BIG meals, I have 3 or 4 small, snack like meals that are light and filling, and a bit higher in fiber and protein to keep me from picking junk food when I’m “STARVING”! 🙂

This dinner is not light in calories, but it IS full of AMAZING flavor! And this one has enough protein that with a smaller portion, you’ll still be satisfied!

My dish is a version of Giada’s recipe here: http://www.foodnetwork.com/recipes/giada-de-laurentiis/ravioli-with-balsamic-brown-butter-recipe.html?soc=sharingpinterest

I changed more than 3 ingredients, so the recipe below is mine, but it was more than inspired by her recipe listed above. 🙂

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18 to 20 ounces store-bought fresh refrigerated ravioli (cheese, mushroom, or squash) (if frozen, the cooking directions are different)
6 tablespoons unsalted butter
1 tablespoon balsamic vinegar
1 tablespoon white balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup toasted, chopped walnuts (optional)
2 chicken tenderloins
1/2 tsp garlic powder
2 TB – 1/4 cup white wine for deglazing pan – optional
1/4 cup grated Parmesan

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Directions
Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook 4 to 5 minutes, until tender but still firm to the bite, stirring occasionally. Drain ravioli and drizzle with 1-2 tsp olive oil to keep from sticking together. Place onto serving plate, or into a bowl and set aside.

Drizzle 2 TB olive oil into skillet and place the 2 diced chicken tenderloins into the skillet. Sprinkle with garlic powder, and salt and pepper. Cook until no longer pink (5 min approx.) and remove from pan and set aside. Place skillet back on stove and deglaze with the white wine to get all the “yummy bits” off of the bottom of the pan.

Then, cook the butter in that skillet over medium heat, stirring occasionally. When the foam subsides, and the butter begins to turn a golden brown, about 3 minutes, turn off the heat. Let cool for about 1 minute. Stir in the white and regular balsamic vinegar, salt, and pepper.

Transfer the ravioli and the diced chicken to the pan saucepan with the balsamic brown butter. Sprinkle walnuts (optional) and Parmesan over the top. Serve immediately.

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This one was QUITE delicious! I never would have thought pairing balsamic vinegar and butter would be so delicious, but it REALLY REALLY is!!! Give this one a try for sure!!

And now, for the quote of the day, I picked something I think of daily:

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