Tropical Salsa Topped Coconut Crusted Mahi Mahi

We bought some flash frozen Mahi Mahi at the market last week, and I knew exactly what I wanted to do with it. When we were in Hawaii, I had coconut crusted Mahi Mahi and it came with a side of tropical salsa. Dinner? Check.

This was really light and refreshing. I drizzled some of the liquid from the salsa over the fish. Perfection! For the fish, I based it off this recipe with a few minor changes.

Ingredients

12 oz Mahi Mahi
1 cup finely chopped coconut
2 eggs
.5 cup whole wheat flour
Salt, Pepper, Cayeen Pepper (To taste)

Directions

Preheat Oven to 375
Spray a baking Sheet with Pam
Cut Mahi Mahi into 4 equal serving pieces (3 oz. each)
In a bowl or plastic bag, Mix Flour, salt and both peppers until evenly blended.
In bowl, lightly mix 2 eggs
Place chopped Coconut on a paper plate
Dredge fish in flour mixture to cover.
Dip Fish in Egg and then the coconut to cover (may need to press down a bit)
Place on Baking Sheet and spry tops lightly with more PAM. Bake until fish flakes easily with a fork and coc0nut is golden

*I pan fried the filets in about 1 tbsp canola oil for 60 seconds a side first, then put the whole pan in the oven for 8 minutes.


For the Tropical Salsa, I used this recipe. Just mix the following ingredients.

Ingredients

• 1/4 of a fresh pineapple, peeled, cored, and chopped
• 1 mango, peeled and chopped
• 1/2 onion, chopped fine
• 1/2 red bell pepper, chopped fine
• 1/2 orange bell pepper, chopped fine
• 1 large jalapeno, seeded, deveined, and minced
• 2 cloves garlic, minced
• 1/2 tomato, chopped
• 2 limes, juiced
• 3/4 cup minced cilantro leaves
• 1 tablespoon salt (I cut this in half)
  

Steak Salad with Bacon, Crispy Potatoes, and Blue Cheese Dressing

Wow. OK, even if you just make the dressing to use on whatever you choose, do it! I used a good Roquefort, and it was Mmm Mmm unbelievable if you like Blue Cheese Dressing.

Ingredients

• 4 ounces sliced bacon, cut into 1/2 inch pieces (I used turkey bacon)
  
• 8 ounces Yukon gold or fingerling potatoes cut into 1/2 inch wedges
  
• kosher salt and black pepper
• 2 teaspoons canola oil
  
• 1 1/2 pounds sirloin steak (1 inch thick)
• 3 ounces blue cheese (such as Stilton or Roquefort), crumbled (3/4 cup)
• 1/4 cup sour cream
• 1/4 cup buttermilk
• 1 teaspoon red wine vinegar
• 1 scallion, chopped
• 1 head romaine lettuce, torn into bite sized pieces (about 8 cups)

Directions

1. In a large skillet, cook the bacon over medium heat, stirring occasionally, until crisp, 5 to 7 minutes. Using a slotted spoon, transfer to a paper towel-lined plate.
2. Add the potatoes to the bacon drippings, season with ¼ teaspoon each salt and pepper, and increase heat to medium-high. Cook, tossing occasionally, until browned and tender, 12 to 15 minutes. Transfer to the paper towel-lined plate.
3. Meanwhile, heat the oil in a second large skillet over medium-high heat. Season the steak with ¼ teaspoon each salt and pepper and cook 5 to 7 minutes per side for medium-rare. Let rest at least 5 minutes before slicing.
4. In a small bowl, mix together the blue cheese, sour cream, buttermilk, vinegar, scallion, and ¼ teaspoon each salt and pepper. Divide the lettuce among plates, top with the steak, bacon, and potatoes, and drizzle with the dressing.

Parmesan Crusted Chicken with Broiled Cheesy Tomatoes and Basil Spaghetti

I saw the broiled tomato and basil spaghetti recipe in a Real Simple magazine, but knew I needed to beef...er chicken it up. So I used a Parmesan Crusted Chicken to make a lighter version of Chicken Parmigiana. Ahh...maaaa.....gosh! Delish!!!

Parm Crusted Chicken:

Serves 4

4 large chicken breasts
3 eggs, beaten (I used egg whites as I had used the yolks to make mayonnaise)
2 cups breadcrumbs
1 cup finely grated Pecorino cheese (or Parmesan)
1 tsp salt
1/2 tsp paprika
fresh lemon to serve

1. Place a large frying pan over a medium heat.
2. Place the chicken breasts between two sheets of cling-wrap and thin out with a rolling pin or mallet.
3. Combine the breadcrumbs with the cheese, salt and paprika. Place this in a shallow, wide bowl.
4. Place the beaten eggs in a similar bowl (big enough to dunk the chicken into).
5. To coat the chicken, dunk it first into the egg mixture and then place into the crumbs, coating the chicken well and patting down the crumbs.
6. Place the chicken in the frying pan and allow to fry for 2 minutes per side until the crumbs are crispy and the chicken is cooked through but still moist.
7. Serve hot with fresh lemon.

Broiled Cheesy Tomatoes over Basil Spaghetti:

Ingredients

• 12 ounces spaghetti
• 3 large tomatoes, cut into 4 thick slices
• 3 tablespoons olive oil, plus more for baking sheet
• kosher salt and black pepper
• 8 ounces fresh mozzarella, grated
• 1/4 cup grated Parmesan, plus more, shaved for serving
• 2 cloves garlic, chopped
• 1/4 to 1/2 teaspoon crushed red pepper
• 3/4 cup torn fresh basil leaves, plus more for serving

Directions

1. Heat broiler. Cook the pasta according to the package directions; drain and return it to the pot.
2. Meanwhile, arrange the tomato slices in a single layer on a lightly oiled rimmed baking sheet. Season with ¼ teaspoon each salt and black pepper. Dividing evenly, sprinkle the slices with the mozzarella and Parmesan. Broil until the cheese is bubbly and golden, 3 to 5 minutes.
3. In a small saucepan, warm the oil with the garlic and red pepper over medium heat until fragrant, 1 to 2 minutes.
4. Add the garlic oil, basil, ½ teaspoon salt, and ¼ teaspoon black pepper to the pasta and toss to combine. Serve topped with the tomatoes, additional basil, and shaved Parmesan.

Zucchini Salad

I was a little apprehensive about zucchini. I've never really been a fan unless it's in zucchini bread, and we all know that bread's flavor has nothing to do with the zucchini. But the tag line under the photo is "not a fan of raw zucchini? This salad....is sure to make you a convert." Done. Let's give it a try.

1 medium zucchini, trimmed and cut into 1/2 inch pieces
3/4 cup crumbled feta cheese (3 oz)
3 tbsp extra-virgin olive oil
2 tbsp small dill sprigs
Lemon zest, plus 1 tbsp +1 tsp fresh lemon juice
Coarse salt and freshly ground pepper

Toss together zucchini, cheese, oil, dill and lemon juice. Season with salt and pepper. Sprinkle with lemon zest.
Source: Martha Stewart Living August 2011

Turkey-Corn Salad with Pan Dripping Dressing

So here is where you need the pan drippings from the previously posted turkey breast. This was also in the Martha Stewart Living August edition. This is a seriously light and healthy salad. So much so that I really should have had some bread with it. But if you are on a diet, by all means, scarf down a huge portion of this, because you can't go wrong!

1-2 cups shredded or sliced turkey from Roast Turkey Breast
1.5 cups corn kernels (3-4 ears) *We grill ours in tin foil on medium for 20 minutes, turning every 5 minutes
1 tomato, chopped and drained
1 small jalapeno chile, thinly sliced
1/4 red onion, thinly sliced
2 tbsp fresh lime juice (2 limes)
1 small head Bibb lettuce, torn into pieces
3 tbsp fresh cilantro

1. Toss turkey with corn, tomato, jalapeno and onion.
2. Whisk together reserved pan drippings and lime juice. Drizzle dressing over salad; toss to coat. Toss in lettuce and cilantro.

The Perfect Roast Turkey Breast

I don't make turkey nearly as much as I should. Finding this recipe in Martha Stewart Living will definitely change that. It calls for a whole turkey breast, skin on, bone in, but my meat market only had 5-6lb birds, so I bought half of one. It was perfect. We ate it sliced the first night and made it into a salad the next, recipe to follow!

2 tbsp extra-virgin olive oil
1.5 tsp coarse salt
1 tsp freshly ground white pepper (I used black)
1 bone in, skin on turkey breast (about 2.5 lbs)

Preheat oven to 400 degrees. Stir together oil, salt and pepper; brush over turkey.

Roast turkey on a rimmed baking sheet until an instant-read thermometer inserted into the center reaches 140 degrees and climbing, about 30 minutes. Let rest at least 15 minutes. Slice turkey as needed. (Reserve pan drippings for gravy, or my next recipe)

*I roasted my turkey for about 35 minutes and it climbed nicely to 160 degrees in 15 minutes.

Orange Chicken: Take Two.

I tried making an Orange Chicken awhile back. Most likely, I wasn't crazy about it, because I haven't made it since. Perhaps because it was a "healthier" version of Orange Chicken. However, this one from Annie is definitely memorable. Spicy. Sweet. Savory. It's got it all.

I will say, it's a process. This isn't a quick dinner, but the reward is worth the work!

Ingredients:
For the marinade and sauce:
¾ cup low-sodium chicken broth
¾ cup freshly squeezed orange juice
1½ tsp. finely grated orange zest
6 tbsp. white vinegar
¼ cup soy sauce
½ cup brown sugar (dark or light)
3 cloves garlic, minced
1 tbsp. fresh ginger, grated
¼ tsp. cayenne pepper
1½ lbs. boneless chicken thighs or breasts, cut into bite-sized pieces
1 tbsp. plus 2 tsp. cornstarch
2 tbsp. cold water
8 thin strips orange peel (optional)

For the coating and frying:
3 large egg whites
1 cup cornstarch
½ tsp. baking soda
¼ tsp. cayenne pepper
3 cups peanut or canola oil (I like a combination)

Directions:
To make the marinade and sauce, combine the chicken broth, orange juice, orange zest, vinegar, soy sauce, brown sugar, garlic, ginger and cayenne pepper in a large saucepan; whisk to blend well. Measure out ¾ cup of the mixture and transfer it to a large zipper lock plastic bag. Add the chicken pieces to the bag, pressing out the excess air and sealing well. Refrigerate and let marinate 30-60 minutes, but no longer. Place the saucepan with the remaining mixture on the stove and heat over medium-high heat. Bring to a simmer. In a small bowl, whisk together the cornstarch and water until smooth. Add the mixture to the saucepan with the sauce. Continue simmering until the sauce is thick and translucent, about 1 minute. Remove from the heat and stir in the strips of orange peel, if using.

To prepare the coating, place the egg whites in a pie plate and whisk until frothy. In a second pie plate combine the cornstarch, baking soda and cayenne pepper; whisk to blend. Drain the chicken of the marinade in a colander or large strainer; pat dry with paper towels. Place half of the chicken pieces in the egg whites and turn to coat. Transfer the pieces to the cornstarch mixture and coat thoroughly, shaking off the excess. Transfer to a plate and repeat with the remaining chicken pieces.

To fry the chicken, heat the oil in a 11- or 12-inch round Dutch oven or straight-sided sauté pan until the oil reaches 350˚ F. Carefully place half of the chicken pieces in the oil and fry until golden brown, about 5 minutes, turning the pieces halfway through cooking. Remove from the oil with a skimmer or slotted spoon and transfer to a paper towel-lined plate. Return the oil to 350˚ F and repeat with the remaining chicken pieces.

Reheat the sauce if necessary and toss with the cooked chicken pieces. Serve over rice, if desired.