Meatless Monday – Grilled Mahi with Basil Butter

Mahi Mahi with Basil ButterFish is a healthy and delicious way to give your body the protein it needs without all the fat. Fish is filled with omega-3 fatty acids that keep our heart and brain healthy as well as important vitamins such as D and B2. It is also a great source of calcium, phosphorus and minerals, such as iron, zinc, iodine, magnesium, and potassium. All that in a little piece of fish!

This meatless Monday is a great time to start eating one of your two recommended servings of fish a week to help you on your way to a healthy diet.

Grilled Mahi Mahi with Basil Butter

Ingredients:

  • 2 6-oz. mahi-mahi fillets
  • 1/4-1/2 teaspoon Cajun seasoning
  • 1 Tablespoon butter, 1 Tablespoon olive oil (cuts a little of the fat)
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon minced garlic
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 Tablespoon fresh basil leaves, chopped

Directions:

Preheat grill. Prepare a grill pan by spraying with nonstick spray.

I like to purchase the fillets that still have the skin on one side. This helps hold this delicate fish together on the grill. Sprinkle fish with a light coating of cajun seasoning and place flesh side down on hot grill. Cook 4 minutes on flesh side, turn, and cook 4-6 minutes, skin-side down, or until fish flakes easily with fork.

While fish is cooking, combine butter, oil and remaining ingredients in a small saucepan. Cook over medium heat until butter has melted then turn heat to low and keep warm until fish is done.

To serve, place fish on platter and top with some of the basil butter. Garnish with slices of lemon and a sprig of basil.

Serves 2.

Tip: Serve with steamed broccoli as the basil butter makes a delicious topping for this as well.

Wine Pairing: Choose a light white wine for this delicate, flaky fish so as not to overwhelm the dish itself such as a Sauvignon Blanc, Chenin blanc or Pinot Grigio. You might also try an unoaked Chardonnay as these are much lighter than their oaked counterparts.

Linda's Signature

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Tip Tuesday – Stretching Your Wine Dollars

Mango Basil Wine CocktailIf you are having a large party and are on a tight budget you might want to try serving wine cocktails, or as some people know them by – sangria, instead of straight up wine. It makes the wine stretch further and you can usually get away with a cheaper wine since it is mixed with other ingredients. No one will know that you did it to cut costs because they taste oh so good and are very refreshing on warm summer nights.

Mango-Basil Wine Cocktail

Ingredients:

Basil Simple Syrup

  • 3/4 cup sugar
  • 3/4 cup water
  • 1 cup basil leaves

Cocktail Mix

  • 1 bottle inexpensive Pinot Grigio or Chardonnay
  • 2-1/2 cups mango nectar (peach nectar can also be used)
  • 1/4 cup lemon juice
  • Garnish: basil leaves, mango or peach slice

Directions:

To make simple syrup, combine all of the syrup ingredients in a small saucepan. Bring to a boil, crushing basil leaves against side of pan to bring out flavor, then simmer just until sugar has dissolved. Let cool.

When ready to serve, mix wine, mango or peach nectar, lemon juice and simple syrup in a large pitcher. Pour into glasses filled with ice. Garnish with basil leaf and slice of mango, peach or lemon. You can also make the cocktail more colorful by placing pieces of fruit such as mango, peaches, lemons, raspberries or strawberries right in the pitcher.

Serves 6.

Note: You can also try pureed strawberries in place of mango or peach nectar as they go great with the taste of basil.

Linda's Signature

Don’t Toss Those Scraps!

Did you know you that you can regrow some fruits, veggies & herbs from their scraps?  When I learned about this – it changed my world.  I don’t think I’ve bought green onions & basil in almost 6 months!  Here’s a list of my favorite foods – just click on each one to find directions.  Happy growing!

celery

Regrow celery!

  1. Green Onions
  2. Celery
  3. Avocado
  4. Pumpkin
  5. Garlic
  6. Ginger
  7. Basil
  8. Pineapple

There are plenty more out there, but this should give you a great start!

Christina signature 3

Resources: 17apart.com, thehungrymouse.com, growinginprek.com, prettykittenskitchen.com, yougrowgirl.com, mscouponista.com, and stackingthecool.wordpress.com

Meatless Monday – Garlic Basil Shrimp

Garlic Basil Shrimp

It’s Monday and time for another meatless meal. Today’s meal features shrimp with garlic and a tangy pasta made with key limes from my yard. It is a nice change-up from the more familiar lemon pasta and comes out delicious!

Garlic Basil Shrimp with Lime-Garlic Pasta

Ingredients:

Lime-Garlic Pasta

  • 1 lb. pasta (I used whole wheat)
  • 3 Tablespoons olive oil
  • 2 teaspoons minced garlic
  • 4 Tablespoons lime juice
  • 2 teaspoons lime zest
  • 1/2 cup Parmesan cheese, grated
  • 1/2 cup parsley, chopped
  • salt & pepper to taste

Garlic Basil Shrimp

  • 2 Tablespoons olive oil
  • 1-1/2 lbs. shrimp, shelled & deveined
  • 2 teaspoons minced garlic
  • 1/8 teaspoon red pepper flakes
  • 3/4 cup white wine (I used Chardonnay)
  • 1/4 cup basil leaves, chopped
  • 1-1/2 cups tomatoes, chopped
  • salt & pepper to taste

Directions:

Lime Garlic Pasta

Cook pasta in a large pot according to package directions. Drain and set aside.

In same pot, heat olive oil and saute 2 teaspoons minced garlic for 30 seconds. Remove from heat and add in lime juice and zest. Add in pasta, Parmesan cheese and parsley and toss to coat. Add salt & pepper to taste. Replace lid on pot to keep warm while preparing shrimp.

Garlic Basil Shrimp

In a large skillet, heat olive oil and saute shrimp for 1-2 minutes per side depending on size. Remove from pan and keep warm.

Add minced garlic and pepper flakes to pan and saute 30 seconds. Add wine and simmer for 3 minutes or until reduced slightly. Stir in basil, chopped tomatoes, salt and pepper and shrimp. Continue to cook for 3 more minutes or until shrimp are warm.

Serve over pasta with additional Parmesan cheese on the side.

Serves 4-6.

Wine Pairing: The best choice is always to serve the wine with which you prepared the dish, in this case a nice Chardonnay.  A Chardonnay pairs very well with garlic dishes as it offsets some of its spiciness. If you prefer a lighter wine, you might try an Albarino or a dry Riesling. These wines work very well with garlic and their crispness helps accentuate the flavors of the dish.

Linda's Signature

Shrimp 9 Ways!

In honor of National Shrimp Day we’ve decided to bring you shrimp 9 ways!  Pick your pleasure and enjoy!

  1. Pan-Fried:  Linda’s Shrimp with Basil
  2. Grilled:  Rachel Ray’s Grilled Shrimp
  3. Baked:  Barefoot Contessa’s Baked Shrimp Scampi
  4. Blackened:  Publix’s Blackened Shrimp Alfredo with Salad Fresca
  5. Kabobs:  Campbell’s Kitchen Sweet & Tangy Shrimp Kabobs
  6. Curried:  AllRecipes.com Curried Shrimp Au Gratin
  7. Thai:  CookingLight.com Shrimp Pad Thai
  8. Deep Fried:  AllRecipes.com Japanese Style Deep Fried Shrimp
  9. Cajun Style:  Publix’s New Orleans Shrimp with Cajun Beans & Rice

shrimppadthai

neworleansshrimp

japanesestyledeepfriedshrimp

Shrimp-with-Basilblackenedshrimp

Resources:

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What’s Cookin’? Grilled Rosemary and Basil Lamb Chops

I am so excited to be posting my first recipe on our new blog. The recipe today features fresh herbs  from my backyard garden, garlic, which I don’t know what I would do without, and  some thick loin lamb chops, a nice change-up from regular meals of beef and chicken. And with springtime upon us what better way to fix a healthy dinner than on the grill. Hope you enjoy!

Grilled Rosemary and Basil Lamb Chops

Grilled Rosemary and Basil Lamb Chops

Ingredients:

  • 1/8 cup olive oil
  • 2 Tablespoons fresh basil, chopped
  • 2 teaspoons fresh rosemary, chopped
  • 1 garlic clove, minced
  • ½ lemon, zested
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 4 loin lamb chops

Directions:

Preheat outdoor grill.

In a small bowl, mix everything but the lamb chops. Stir to combine. Pat the basil mixture into both sides of the lamb chops and place in re-sealable zippered storage bag (aka Ziploc Bag). Marinate in refrigerator for at least 30 minutes. Remove the lamb chops from bag and place directly on preheated grill and cook for 15-20 minutes, turning halfway through. Chops will be between medium rare and medium depending on cooking time.

Serves 2.

Linda's Signature