Acapulco Margarita Grouper

Good evening bloggers! Welcome to another edition of Everyday Meals. As always, I'm your host for the evening, Mandie. Tonight, I thought about what to do for our recipe. It took me some time to uncover what we have and have not done. Well, considering we've done a ton of fish recipes, one fish we have not done is grouper. For those of you who don't know what grouper is, here's a little outline. Grouper is a family of fish, including the sea bass. They typically have a large mouth and a stout body. Quite of bit of grouper are now farmed and sold live to fish markets. Okay, well that should clue you all in a bit about what kind of fish this is. I suggest googling a picture so you may see what it looks like. Anywho... let's get to the grill and make some dinner!

Acapulco Margarita Grouper

You will need:

• 4 grouper fillets
• 1/3 cup tequila
• 1/2 cup orange liqueur
• 3/4 cup fresh lime juice
• 1 teaspoon salt
• 3 large cloves garlic, peeled
• 4 tablespoons olive oil
• 3 medium tomatoes, diced
• 1 medium onion, chopped
• 1 small jalapeno, seeded and minced
• 4 tablespoons chopped fresh cilantro
• 1 pinch white sugar
• salt to taste
• 1 tablespoon olive oil
• ground black pepper to taste

Ready? Great.

1. Place the grouper in a shallow baking dish. 
2. In a bowl, stir together the tequila, orange liqueur, lime juice, 1 teaspoon salt, garlic, and olive oil. 
3. Pour the mixture over the fillets, and rub into the fish. Cover, and refrigerate for 1/2 hour, turning the fillets once. 
4. Preheat the grill for high heat. 
5. In a medium bowl, toss together the tomatoes, onion, jalapeno, cilantro, and sugar. 
6. Season to taste with salt and set the salsa aside. 
7. Remove the fillets from the marinade, and pat dry. 
8. Brush the fillets with oil, and sprinkle with ground black pepper. 
9. In a small saucepan, boil remaining marinade for several minutes. 
10. Remove from heat, and strain out the garlic cloves, then set aside to cool. 
11. Grill the fish for 4 minutes per side, or until fish is easily flaked with a fork. 
12. Transfer fillets to a serving dish. 
13. Spoon salsa over the fish, and drizzle with the cooked marinade to serve.
14. Enjoy!

I hope you all enjoy the remainder of your evening. I will catch you all on the flip side. I'll leave you with this awesome song that always makes me giddy inside. Happy blogging to all! <3

Stromboli

Good Afternoon Bloggers! Welcome to a brand new edition of Everyday Meals. As always, I'm your fun host, Mandie. Today, we are going to be making Stromboli. Stromboli is basically a turnover filled with delicious meats, cheeses, and vegetables. The Stromboli originated right outside of Philly in 1950 by a man named Nazzareno Romano. This man was a genius, honestly. Well, with our little lesson, my hunger has grown exponentially. Let's get in the kicthen and get our Italian on!

Stromboli

You will need:

• 1/2 pound lean ground beef
• 1 (13.8 ounce) can refrigerated classic pizza crust
• 1/4 cup pizza sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup chopped green and red bell pepper
• 1/4 teaspoon dried Italian seasoning

Ready?

1. Heat the oven to 400 degrees. 
2. Spray a cookie sheet with nonstick cooking spray. 
3. Brown the ground beef in a medium skillet over medium-high heat until thoroughly cooked, stirring frequently, then drain and set aside.
4. Unroll the dough and place on the sprayed cookie sheet. Starting at the center, press out the dough with your hands to form a 12x8 inch rectangle. 
5. Spread the sauce over the dough to within 2 inches of the long sides and 1/2 inch of short sides. 
6. Place the cooked ground beef lengthwise down the center, forming a 3 inch wide strip. 
7. Top with cheese, bell pepper and Italian seasoning. 
8. Fold the long sides of dough over the filling, then press the edges to seal. 
9. Bake at 400 degrees for 15 to 20 minutes or until crust is golden brown.
10. Enjoy!

I hope you all have enjoyed this edition of Everyday Meals. I'm going to leave you all with this awsome song that I enjoy dancing to very much, in hopes that it gets you all dancing as well. Have a great day and I'll catch you on the flip side. Happy Blogging to all! <3

Ginger Glazed Mahi Mahi

Good evening bloggers! Welcome to another edition of Everyday Meals. I'm your host, Mandie. Tonight, we are going to be tackling Mahi Mahi. For those of you who aren't farmiliar with what Mahi Mahi is, here's a little background. Mahi Mahi (or as others may know it, commoon dolphinfish) is a ray-finned surface-dwelling fish. It can be found in most off-shor tropical, temperate, or subtropical waters around the world. The word "Mahi Mahi" literally means "very strong" in Hawaiian. Okay, now that you've been schooled on what Mahi Mahi is, let's get into the kitchen and start cooking!

Ginger Glazed Mahi Mahi

You will need:

• 3 tablespoons honey
• 3 tablespoons soy sauce
• 3 tablespoons balsamic vinegar
• 1 teaspoon grated fresh ginger root
• 1 clove garlic, crushed or to taste
• 2 teaspoons olive oil
• 4 mahi mahi fillets
• salt and pepper to taste
• 1 tablespoon vegetable oil

1. In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season the fish fillets with salt and pepper, and place them into the dish. 
2. If the fillets have skin on them, place them skin side down. 
3. Cover, and refrigerate for 20 minutes to marinate. 
4. Heat vegetable oil in a large skillet over medium-high heat. 
5. Remove the fish from the dish, and reserve the marinade. 
6. Fry the fish for 4 to 6 minutes on each side, turning only once, until the fish flakes easily with a fork. 
7. Move the fillets to a serving platter and keep warm. 
8. Pour the reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistency. 
9. Spoon the glaze over the fish, and serve immediately.
10. Enjoy!

I hope you all have a wonderful night. I will catch you on the flip side. Don't over eat and happy blogging to all! <3

Chicken Divan

Good morning bloggers! This is a very, very early edition of Everyday Meals and I'm your cheerful host, Mandie. I obviously was absent yesterday, but I'm back with another awesome meal that won't break the sides of your jeans. I'm sticking with the health trend, but also food that could be enjoyable and tasteful at the same time. I don't want to talk your ears off right now, so instead, let's take a peek at this yummy recipe and I'll meet you in the kitchen!

Stuffed Chicken Divan with a Sherry Dijon Sauce

You will need:

• Cooking spray 
• 2 cups fresh broccoli florets 
• 1/2 cup grated Gruyere cheese 
• 1 clove garlic, finely chopped 
• 4 boneless skinless chicken breast halves 
• 2 teaspoons olive oil 
• 2 teaspoons chopped fresh thyme 
• Kosher salt and freshly ground black pepper 
• 1 cup low-fat evaporated milk 
• 1/2 cup low-sodium chicken broth 
• 1/4 cup dry sherry 
• 1.5 teaspoon cornstarch 
• 2 tablespoons grated Parmesan cheese 
• 1 teaspoon Dijon mustard

1. Preheat the broiler. 
2. Mist a shallow rectangular baking dish with cooking spray. 
3. Bring a medium pot of salted water to a boil and add the broccoli and cook until bright green and crisp tender, about 5 minutes. 
4. Drain well and run under cold water until cold and squeeze dry in paper towels. 
5. Chop the broccoli and toss in a bowl with the Gruyere and garlic. 
6. Insert a paring knife into the thickest part of each chicken breast to make a 3 inch deep pocket. 
7. Stuff each chicken breast with equal amounts of the broccoli mixture. 
8. Rub both sides of the chicken breasts with oil and thyme and season with salt and pepper. 
9. Heat a large nonstick skillet over medium-high heat until very hot, about 5 minutes. 
10. Put the chicken in the pan and cook until golden brown and just cooked through, about 6 minutes per side.
11. Transfer to the baking dish. 
12. Meanwhile, combine the milk and stock in a small pot, season with salt and pepper and bring to a simmer over medium heat. 
13. Stir the sherry and cornstarch until smooth and pour, whisking constantly, into the sauce. 
14. Cook until just thickened, about 2 minutes. 
15. Remove from heat and stir in the Parmesan. 
16. Top each chicken breast with 2 tablespoons of sauce and place under the broiler. 
17. Broil until lightly browned, 2 to 3 minutes. 
18. Let the chicken rest for 5 minutes and then cut each breast in half on an angle. 
19. Whisk the mustard into the remaining sauce and spread a few tablespoons on each plate. 
20. Top with a halved chicken breast.
21. Enjoy!

I hope you have an awesome day, full of healthy choices (yes, please put down that jelly dough nut...). Since this was a longer blog entry, I'm nixing the video today. I will catch you all on the flip side. Happy blogging to you all! <3

Margherita Pasta

Good afternoon bloggers! Just to recap, yesterday, we took a detour from our usual path and did a vegetarian ditty called Veggie Burgers. Today, we can happily skip back onto our path of starches and yumminess (not that veggie burgers are horrible!) Anyway, today we are taking one dish that I really love to pieces (Margherita pizza) and crafting it into pasta form. It's a dish that I'm sure each of you will enjoy, especially if you have a rich heritage of Italian in you. With that being said, let's go make some food!

Pasta Margherita

You will need:

• 8 ounces angel hair pasta, freshly cooked according to package directions
• 1/2 cup Extra Virgin Olive Oil
• 5 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes, or to taste
• 1 (14.5 ounce) can diced tomatoes, drained
• 4 green onions, thinly sliced
• 1 teaspoon salt
• 1 (8 ounce) container fresh mozzarella cheese, drained, sliced
• 1/2 cup fresh basil leaves, torn into small pieces
• Grated Parmesan cheese

Ready?

1. Place the freshly cooked pasta in a large bowl and set aside. 
2. Heat olive oil in a medium skillet over medium high heat. Add garlic and crushed red pepper flakes, then cook and stir for 1 minute. 
3. Add the drained tomatoes and green onions, followed by a sprinkle of salt. 
4. Cook until just heated through, about 3 minutes. 
5. Toss the hot cooked angel hair pasta with the tomato mixture. 
6. Add the sliced fresh mozzarella cheese and torn basil leaves, tossing to mix. 
7. Divide the pasta between 4 dinner plates. 
8. Serve immediately with grated Parmesan cheese.
9. Enjoy!

I hope you all have a fabulous day! Thank you for joining me again. I leave you all with another of my favorite music videos. Happy Blogging to all and I'll catch you on the flip side! <3

A Healthy Little Thing

Good afternoon bloggers! Welcome to another edition of Everyday Meals. We are definitely doing some changes around this blog. I have recently decided to look into Buddhism. Along with that, I am converting back to being a vegetarian. I enjoyed my life then (not that I hate my life now). I was just a bit healthier, and yes, I can be a health nut sometimes. But I am not forcing any uuber healthy stuff on you all. I do however want to introduce you to one of my favorite foods ever. I have always been a sucker for a good veggie burger. Well, that is what we are making today. I know, I know. I'm getting a few groans here and there, but trust me. It's not as tasteless and icky sounding as you think. I'll meet you in the kitchen!

All-Star Veggie Burger

You will need:

• 1 (15.5 ounce) can garbanzo beans, drained and mashed
• 8 fresh basil leaves, chopped
• 1/4 cup oat bran
• 1/4 cup quick cooking oats
• 1 cup cooked brown rice
• 1 (14 ounce) package firm tofu
• 5 tablespoons Korean barbeque sauce
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• 3/4 teaspoon dried sage
• 2 teaspoons vegetable oil

Still with me? Excellent!

1. In a large bowl, stir together the mashed garbanzo beans and basil. 
2. Mix in the oat bran, quick oats, and rice. 
3. The mixture should seem a little dry, but that's okay.
4. In a separate bowl, mash the tofu with your hands, trying to squeeze out as much of the water as possible. Drain of the water, and repeat the process until there is hardly any water worth pouring off. 
5. It is not necessary to remove all of the water. 
6. Pour the barbeque sauce over the tofu, and stir to coat. 
7. Stir the tofu into the garbanzo beans and oats. 
8. Season with salt, pepper, garlic powder, and sage, then mix until well blended. 
9. Heat the oil in a large skillet over medium-high heat. Form patties out of the bean mixture, and fry them in hot oil for about 5 minutes per side. 
10. Serve as you would burgers.
11. Enjoy!

I hope you all have a great night. I know this is a big difference from our normal yummy, fatty foods. I just want to take it up to a slightly healthier notch. Anyway, enjoy the recipe as well as the video below (which by the way, is a BRAND NEW song and video from one of my favorite singers, ever... Mr. Darren Hayes.) Happy blogging and I'll catch you on the flip side! <3

Turkey, Turkey, Turkey! (And a Bieber Fail Too!)

Good afternoon bloggers! Yesterday, we took an easy day. I hope that everyone got their fill of peace and relaxation. Today, we are kicking our speed up just a notch, but only a notch. ^_^ Today, we will be making turkey! I can assure you all that it isn't at tough as it sounds. Let's grab those roasting pans and get cooking!

Rosemary Roasted Turkey

You will need:

• 3/4 cup olive oil
• 3 tablespoons minced garlic
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon chopped fresh basil
• 1 tablespoon Italian seasoning
• 1 teaspoon ground black pepper
• salt to taste
• 1 (12 pound) whole turkey

Still here? Great. Let's begin!

1. Preheat the oven to 325 degrees. 
2. In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt, then set aside. 
3. Wash the turkey inside and out and pat dry. 
4. Remove any large fat deposits. 
5. Loosen the skin from the breast (This is done by slowly working your fingers between the breast and the skin). Work it loose to the end of the drumstick, being careful not to tear the skin. 
6. Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. 
7. Rub the remainder of the rosemary mixture over the outside of the breast. 
8. Use toothpicks to seal skin over any exposed breast meat. 
9. Place the turkey on a rack in a roasting pan. 
10. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees.
11. Let the bird cool for a bit, then slice, serve, and enjoy!

I hope you all have a great evening. Share this recipe if you'd like and be sure not to over-stuff yourselves on this delicious meal. I will catch you all on the flip side. Happy blogging and enjoy the video below... but please, don't hate on me for Justin Bieber's dumbness. <3