Cook This Recipes: It’s Mahi Mahi Time!In the pages of the May issue of Simply Family Magazine, we shared with you a Baked Mahi Mahi with Breadcrumbs. Have you added it to your weekly meal rotation yet? We also promised to share a few more delicious recipes with you, including two savory sides and a recipe for homemade peanut butter and chocolate cup ice cream. I’m salivating just thinking about it! Without further delay, here they are.
Lemon Butter Asparagus
This is a Paula Deen recipe y’all, so you know it’s going to be good. (And like most delicious dishes from the Queen Deen, probably swimming in butter. It’s okay; live a little.) You’ll need approximately 24 asparagus spears for this recipe. Wash the asparagus, and then line it out on your cutting board. Cut off those tough bottoms. Fill a skillet half full with salted water, and bring it to a boil on your stovetop. Dump in all of the asparagus at once. When the water returns to a boil, cook the asparagus to the desired consistency, about three to five minutes. Next, drain off the water, and return the veggies to your hot pan. Squeeze four tablespoons of lemon juice over the top. Add two tablespoons of butter (told ya) to the pan — along with a generous drizzle of olive oil — tossing to coat. Add salt and pepper to taste, and serve immediately. Asparagus is easy to make, and even more delicious to eat. That’s my kind of side!
Wild Rice Salad
Adapted from www.foodnetwork.com
What goes better with fish than rice? Absolutely nothing, I say. But this is rice with a twist. And it is uh-mazing. Start with one cup wild rice. Place the rice in a medium sized pot, along with four cups of water and two teaspoons of salt. Then bring it to a boil. Simmer uncovered for about an hour, until the rice is nice and tender. Drain, and place the rice in a large mixing bowl. Peel six to eight Halo oranges, pulling apart the individual slices and adding them to the bowl. (You can use regular sized oranges if you want; these are just so adorable.) Next, add in two tablespoons of olive oil, a half a cup pecans, a fourth a cup dried cranberries, two tablespoons chopped green onion, and salt and pepper to taste. Trust me, you are going to love this. It’s like a firecracker of deliciousness in every bite!
Homemade Peanut Butter and Chocolate Cup Ice Cream
In my humble opinion, ice cream is the perfect dessert on a hot, summer day. One of my Christmas gifts a few years ago was a Cuisinart ice cream maker. I love making my own ice cream, and this is by far one of my favorite recipes. Here’s how you make it. In a medium sized mixing bowl, combine one cup peanut butter and two-thirds cup granulated sugar, using a hand mixer. Add one cup whole milk, two cups heavy cream, and one generous teaspoon of vanilla extract. Cover and refrigerate for one to two hours. Turn on your ice cream maker, and then carefully pour the cold mixture into the bowl, allowing it to mix until thickened (about 15 to 20 minutes). Add one cup chopped peanut butter cup candies (approximately 15 miniature peanut butter cups) to the ice cream maker about five minutes before mixing is complete. If desired—or if you have leftovers—store in an airtight container in the freezer. Ice cream fresh from the freezer will have a firmer consistency, so remove from the freezer about 15 minutes before serving. Bon appetit!
About the author...Born and raised in southeast Texas, Jessica currently lives in Billings, Montana with her husband, her two year old daughter Savannah, and their newest addition, one year old Emma Kate. Jessica graduated from Texas Christian University with a degree in Broadcast Journalism. By day, Jessica works as a licensed Realtor, and moonlights as a freelance writer/photographer for several businesses around town.