Mahi Mahi

** This post was imported as a part of my top 30 from my old blog – What’s Cooking in the Orange Kitchen**

I really love fish. I never thought that I would, but anymore I find myself going straight to the seafood section of the menu when I go out to eat and I am always checking the fish counter for good deals or something interesting. I typically end up buying Tilapia because it is on sale fairly often (and is always tasty!) but every once in a while something else will catch my eye. This past weekend Kroger had Mahi Mahi on sale for 4.99 a pound, usually 6.99 a pound, so I of course had to buy it. Since it was so gorgeous outside I knew that I wanted to grill it but I wasn’t sure how I was going to prepare it. I finally settled on a soy sauce marinade and it turned out absolutely delicious. I served the Mahi Mahi with summer squash and rice pilaf. Jesse’s comment was “This is a fish I could eat every night”. I took that as meaning he liked it. 🙂

Grilled Mahi Mahi
(Adapted from Allrecipes.com)

Ingredients

3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons red wine vinegar
1/2 teaspoon ginger
Pinch of red pepper flakes
2 cloves garlic, crushed or to taste
2 teaspoons olive oil
4 (6 ounce) mahi mahi fillets
salt and pepper to taste

Directions

In a shallow glass dish, stir together the honey, soy sauce, vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.

After marinating for 20 minutes pour the marinade into a skillet and bring to a boil. Then turn down to a simmer and let it thicken while you grill the fish.

Grill the Mahi Mahi for 4 minutes on each side. Check for doneness.

When plating spoon the glaze over the fish and serve.

 

Enchiladas

** This post was imported as a part of my top 30 from my old blog – What’s Cooking in the Orange Kitchen**

I adapted this recipe from one that my mom used to make when we were growing up and I can tell you that it was one of my favorites then and it is still one of my favorites now. I can actually remember impatiently waiting on the nights when my mom would make this dinner because she would have to prepare everything and then bake it. 20 minutes seemed like an eternity while waiting for this delicious dinner to come out of the oven. I promise you though, it is well worth the wait (though now that I am older, 20 minutes really doesn’t seem all that long).

I should also add a disclaimer here that this recipe is not really a traditional one and it’s probably not the healthiest meal I’ve ever prepared either(though I’ve made worse :)). And it dirties a lot of dishes. But it is worth it, I PROMISE!

Enchiladas
(Source: My mom!)

Ingredients

Filling
1-2 tbsp vegetable oil
1 pound lean ground meat (beef, turkey or chicken will all work)
1 medium red onion chopped
1 bell pepper finely chopped(I used red but any color will work), reserve half for sauce
1 clove of garlic, pressed
1/2 cup sour cream
1 cup shredded cheese (I used colby jack)

Sauce
1 tbsp vegetable oil
half of the reserved bell pepper
1 can (15 ounces) tomato sauce
2/3 cup water
1 tbsp chili powder
1 tbsp dry parsley
1/2 tsp garlic powder
1/4 tsp cumin
salt and pepper to taste

Directions
8-10 8 inch tortillas (Today I used flour but my mom used corn)
1/2-1 cup shredded cheese

Preheat over to 350 degrees.

In a large skillet heat the vegetable oil and then cook the onion and bell pepper for about 4 minutes. Add the garlic and cook for an additional 30 seconds. Next, add the meat to the pan and brown. If the meat is too greasy then drain and return to the pan. Finally, stir in the sour cream and cheese.

In a small sauce pan heat the vegetable oil and cook the bell pepper until tender. Then add the rest of the sauce ingredients from tomato sauce to salt and pepper. Bring to a simmer and cook for 5 minutes. Then pour into a pie plate.

Dip each tortilla into the sauce and coat on both sides. Spoon 1/4 cup of the meat mixture onto each tortilla and then roll the tortilla around the filling. Place in an ungreased baking dish. Repeat until you’ve used all of the filling.

Pour the remaining sauce over the enchiladas and then top with the cheese. Bake uncovered for 20 minutes or until the cheese and sauce is bubbly.

Serve with spanish rice (at the bottom of the post), black beans(at the bottom of the post), or spicy broccoli.

Southwest BBQ Chicken Pizza….

** This post was imported as a part of my top 30 from my old blog – What’s Cooking in the Orange Kitchen**

A few weeks ago I decided to challenge myself to two things: 1. To make pizza on the grill and 2. To try and clone my favorite from Dewey’s Pizza (this might be an Ohio thing, anyone know of any in another state?). Well this pizza knocked both things out of the park. I have made this twice now and I actually have decided that I prefer this pizza to the restaurant version because the crust is crispier and I can make it more cheesy. I am pretty proud of myself for coming up with this one, it really is awesome and you should probably make it ASAP!

Grilling the pizza was surprisingly much easier than I had anticipated. I had visions of a perfectly good crust falling through the rack or it going up in flames. Thankfully, it did neither of this things. The most difficult part was flipping the pizza and the first time that was a little rough. This time I used 2 spatulas and let it cook a tiny bit longer on the one side so it would be more sturdy. I also put the dough right on the grill for the first side and then on an airbake pizza pan for the second side. That worked out great because I didn’t have to worry about moving the pizza from the grill to the house. Most recipes for grilled pizza call for smaller pizzas (like personal size pizzas) but I wanted a full size so that’s what I did and it worked out fine. But you could definitely make two personal size pizzas from this recipe and grill it that way.

Southwest BBQ Chicken Pizza
Sunny Side Up Original

Ingredients
1 ball of pizza dough (Today I used this recipe)
1 chicken breast, sliced
3/4 cup black bean and corn salsa (recipe below)
1/4 cup roasted red peppers, cut into chunks (I only put the peppers on my half of the pizza if you want to put them on the whole thing then use a 1/2 cup)
1/2-1 cup BBQ sauce
2 cups cheddar cheese
1 tbsp garlic butter (melted butter and minced garlic)


Directions
Preheat the grill making sure that it is really hot before putting the dough on it. While the grill is preheating roll the ball of dough into a 12 inch circle and place on an airbake pizza pan. (Take all of the ingredients outside with you because you assemble the pizza right there at the grill.) Grill one side of the dough for 3-5 minutes, watch your heat and adjust for any flare ups. Carefully flip the dough over (and back onto the airbake pan if you did the first half directly on the grill) and get ready to assemble.

To assemble the pizza – spread the garlic butter over the dough, then pour on a little BBQ sauce, next add half of the black bean corn salsa, then the chicken and red peppers, then the a little more BBQ, then 1/2 of cheese and the rest of the black bean corn salsa and finally the rest of the cheese.

After assembling the pizza turn the heat down a little and shut the grill lid. Let cook for about 5 minutes. Check to see if the dough is golden brown (carefully not to burn your fingers, use a spatula!) and if the cheese is melted. If it looks like it needs more time continue to grill checking every minute or so.

Black Bean and Corn Salsa

1 tbsp vegetable oil
1/2 red onion, chopped
1 can black beans, drained
1/2 cup sweet yellow corn
salt and pepper to taste
cilantro to taste
squeeze of lime juice

You could easily just chop all of these ingredients up and throw them in a bowl cold, but I like to heat mine for this pizza and I like to saute the onions to take out some of the bite. So this is how I do that:

In a pan saute the onion for just a few minutes to take out the bite. Then add the black beans and corn and heat through. Finish with salt and pepper, cilantro and lime juice.

Chicken Philly Hoagy

** This post was imported as a part of my top 30 from my old blog – What’s Cooking in the Orange Kitchen**

Hoagies are a staple in our meal rotation. I like them because they are so versatile and usually very quick to throw together. I make steak hoagies, chicken hoagies, meatball hoagies… you name it, we’ve probably put it on a hoagy roll for dinner. Now, one day, I will get around to making my own rolls but for now the LaRosa’s kind work perfectly. (LaRosa’s is a popular Cincinnati pizza restaurant and they sell these rolls in our local grocery store) For tonight’s dinner I went the Chicken Philly route.

Chicken Philly Hoagy

Ingredients
2 chicken breasts, cooked and shredded (I like to cook mine in a grill pan with a seasoning blend I have, along the same lines of Nature’s Seasoning)
1/2 onion cut into thin strips
8-10 button mushrooms
1 red bell pepper
2-3 tbsp butter or olive oil spread
salt and pepper to taste
Mayonnaise
Sliced cheese, I like provolone, swiss or white american
Hoagy Rolls

Directions
Pre-heat an oven to 375 degrees

In a large skillet, over medium-high heat, melt the butter. When the pan is hot and the butter is melted drop in the onions, mushrooms and peppers. Reduce the heat to low-medium. Cook until the onions start to turn gold brown about 10 minutes. Stir often. Half way through add the salt and pepper.

When the vegetables are done add the shredded chicken and cook for an additional minute. While that is cooking open the hoagy rolls and spread the mayonnaise on the inside (For Jesse I put a little on the bottom half and the top half, for mine I only put some on the top half)

Spoon the chicken/vegetable mixture onto the bottom half of the hoagy roll. Lay the cheese on top of the meat and then put the top half of the hoagy roll back on.

Bake for 6-8 minutes. Serve with chips or oven fries.

Cooking Tip!

This recipe will make enough filling for 3-4 hoagy rolls. I usually only make 2 and save the rest of the filling. Later in the week I’ll heat the filling up in a skillet, add some chicken broth, garlic, cream and a few other spices and toss with pasta. Voila, two meals from one nights prep!