Strawberry Apricot Jam

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Strawberry Apricot Jam

Strawberry Apricot Jam

This is the absolute best jam I have ever eaten! It is the perfect mix of strawberries and apricots and has a sweet and tangy taste that is out of this world! It’s the only jam I make that I don’t sell because I just can’t part with it! Have I mentioned it’s the best jam ever? Ok, so you get my point 🙂

Ingredients:

  • 3 cups crushed strawberries (roughly 6 cups whole strawberries to give you an idea how many to mash)
  • 2 cups finely chopped apricots
  • 7 cups of sugar
  • 1 box SUREJELL Premium Fruit Pectin
  • 1/2 tsp (doesn’t have to be exact) butter
  • 8-9 8 oz jelly jars

If you know how to make jam/jelly/preserves and are familiar with the process, you can skip over this part. Otherwise, let’s get the basics across:

  • Never ever try to double a recipe. If you need to make two or more batches of jelly, do it. If you try to double your recipe and do it all at once it will not work and the jam will not set. Don’t ask me why, I don’t make the rules.
  • Do not attempt to reduce the sugar in the recipe or it will not set and all of your efforts will be wasted. Also, I really do not recommend using any sugar substitute like Splenda or anything like that. I’ve done it before and it really doesn’t taste very good. Aside from that, sugar is a natural preservative and is part of the reason why you are able to can fruit and put it away at room temperature for months or even years at a time.
  • It’s usually best to wash your jars in the hot cycle of your dishwasher and allow them to sit in there while it’s still hot and steamy before you use them. So, the first thing I do before anything else is load my empty dishwasher (I don’t want actual dirty dishes in there during this process) and allow it to wash my jars on the hottest cycle it has. Meanwhile, I’ll start doing everything else I need to for my jelly. By the time I’m ready to use my jars, the wash cycle is over and they’re hot and ready to go when I need them.
  • Keep your seals in a pot of water kept on simmer over the stove. You definitely do not want it boiling, but you want it to be hot. You can keep your rings for the lids just on your counter top or wherever out of the way as there is really nothing you need to do with these to prep them.
  • You’ll need a dry measuring cup, liquid measuring cup, large saucepan, large stock pot, small sauce pot for seals,1 large bowl, 1 large mixing spoon, 1 potato masher to crush your strawberries, 1 metal dinner spoon, a ladle, and the items in the kits listed above. You’ll also need some sort of timer (you can use your microwave timer or even the timer on your cell phone if you have one).
  • Before you get started measure your sugar into a bowl and set aside so it’s ready. Timing is everything in the jam making process so it needs to be in a bowl and ready to go when we need it.
  • Have three pot holders ready to go. Two will be for picking up the sides of your pot of hot jam and the other will be to set on your counter top so you can put your jam on top of it.
  • Have a clean dish towel on your counter next to your third pot holder where you will put your jars when you are ready to fill them up. If making more than one batch of jam, use a clean dish towel each time. ** I had zero dish towels ready when I made this jam because laundry just wasn’t on my to-do list at the time. So I had a huge mess to clean up and that’s why my dishtowels are missing from the picture.**
  • You can re-use jars and can re-use rings, but you can never re-use seals. So save those jam jars and rings when you’re done with them! You can buy new seals for cheap at the store in the canning section.
  • Lastly, I realize some people have actual canning pots so you don’t have to purchase the cheap plastic basket. That’s fabulous and if you actually own one, you don’t need me to explain how this all works. However, if you’re wondering if you need to buy one of these, I would advise that no, you do not. It’s a very expensive pot that really you will only use for processing jars and is sort of like that giant turkey roaster you only bring out once or twice a year that takes up too much space in your kitchen. So, this recipe will be explaining the processing using the cheap plastic basket 🙂

1. First, prep your fruit and put it into your saucepan. Cut the stems off and cut strawberries in half of about 6 cups of strawberries into a large bowl. Then mash with potato masher until they’re sort of soupy looking but still have some yummy chunks of strawberries in there. Then using your measuring cup, measure exactly three cups of crushed strawberries into your pot. Then, wash and finely chop your apricots and measure two cups of those into your pot as well with the strawberries. Also, in your large stockpot, fill with water and bring to a boil and then put the lid on and turn to simmer. We’ll come back to this.

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2. Now sprinkle your SUREJELL onto your fruit and put your small pat of butter in there and bring to a boil stirring often. (The butter acts as an anti-foaming agent. You’ll see what I’m talking about here in a minute.)

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3. Once it’s boiling, pour your bowl of sugar into your jam and stir often. You want it to return to a full rolling boil (a boil that doesn’t stop when you stir it) for exactly 1 minute, then remove your pot from the heat. This is where you use your pot holders to grab the pot and bring over to the counter top where your other pot holder is ready to go next to your dishtowel.

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4. Now grab your heated jars from your dishwasher and place them on your dishtowel near your jam pot so they can get filled up. Also, use your small metal dinner spoon and skim the top of the jam off and discard (I usually keep a small coffee cup next to me at this point in the process so I don’t have to reach all the way over to the sink to discard this, but you do whatever works for you). It’s not 100% necessary you do this, but it makes the jam look a lot prettier when it doesn’t have weird white foam in it. That’s why you added the tiny pat of butter earlier, because without it the foam would be 10x worse.

Now, using your ladle or liquid measuring cup and also your funnel from the canning kit, begin to fill the jars with your jam mixture and fill to 1/4 inch to the top. This is called your “head space” and it’s important you fill it to the correct line as it is important for the expansion of food during the canning process and for creating a vacuum in the cooled jars. Different things need different amounts of head space, and jam just so happens to be 1/4 inch. There are two ways you can measure this; the top clear line on the Ball jars are marked at the 1/4″ place, or you can use the ruler that comes in the canning kit.

**I ended up with 8 full jars and a little leftover, so I put that into a Pyrex small dish with a lid and will put that one in my fridge for immediate eating since it’s only a couple of tablespoons full.**

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5. Now, using a damp paper towel wipe off any jam that might’ve spilled on the tops of the jars before placing your seals on there. Then, using your magnet from your canning kit, get out your seals in the hot water you’ve kept them in on the stove top and being to place them on the jars.

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6. Now you will place the rings on your jam jars by using the “fingertip tight” method. That means, only tighten them using your fingertips as to not over tighten them. When your process your jars, air will need to escape to create a vacuum in the jars, so you don’t want the lids on too tight. Once your jars are ready, place your jam into the basket and lower into the boiling water in your stockpot. The water might stop boiling at that point since it will cool it down, so you will not start your processing timer until it is boiling again. Also, there needs to be enough water that the jars are covered with at least 2 inches of water. So, once it’s all boiling again, cover your pot with a lid and set your timer!

Altitude Chart/Timing Instructions:

1,001 – 3,000 ft – 5 minutes processing time

3,001 – 6,000 ft – 10 minutes processing time (most places in Texas)

6,001 – 8,000 ft – 15 minutes processing time

8,001 – 10,000 ft – 20 minutes processing time

If you’re unsure of the altitude where you live, click here to type in your city and find the altitude where you live.

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7. Once your jars are finished processing, you will remove them from the pot and set aside for 24 hours to cool and be left alone before putting up and storing away. You will hear the “PLOP!” of lids sealing as you take them out and set them down on your counter. You may need to process your jars in two cycles if you pot was not big enough to accommodate all your jars the first time (mine wasn’t).

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Is this not the most beautiful thing you’ve ever seen?! I mean, come on!!!

Strawberry Apricot Jam

Smothered Burritos

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Smothered Burritos

   

I find myself drooling over Mexican food pictures quite often and wishing someone would invent a drone service to deliver endless chips and salsa, chimichangas, and margaritas to my doorstep. Because at this point in my life with two small children, we almost never go out to eat. So, to make the best of it, I try to make whatever I’m craving at home, which is probably better in the long run since it’s cheaper and healthier that way. Plus, no one tries to charge me $14 for a margarita around here either! 

Ingredients:

  • 1 lb ground meat (whatever you’re into these days)
  • 1 package of taco seasoning
  • 1/2 sweet onion chopped
  • 3 mini bell peppers chopped (or 1 regular bell pepper)
  • 1 jalapeño chopped (seeded and deveined) 
  • 3/4 c water
  • 16 oz Velveeta
  • 1 can Rotel (drained)
  • 1 can diced green chilies or 4 roasted green chiles chopped *In Texas it’s easy to find these year round at the Mexican grocery stores freshly roasted. But canned versions are found practically everywhere and just as good.
  • 1/2 c milk
  • Tortillas 
  • Garnishes like lettuce, tomatoes, and sour cream

1. Put your chopped peppers and onion into a skillet and drizzle with olive oil. I like to cook these about 10 minutes on medium high heat to give them a head start. 

  
  
  
2. Now add your ground meat to the pan and cook until browned.

  
3. Now drain off any excess fat from the pan. I find it’s easiest to do this with a metal dinner spoon.

  
4. Now add your taco seasoning and 3/4 c water. Bring to a boil, then turn to simmer and stir frequently. It will be done in about 5 minutes.

  
 
 
5. To make the cheese sauce, break up your 16 oz Velveeta and put in a sauce pot over medium heat and add your green chiles, drained Rotel, and milk. Stir frequently to help cheese melt and incorporate with everything. Mmm cheeeeeese 🙂

  
  
  
6. Now it’s time to stuff, roll, and smother your burritos! Don’t be afraid to drown them puppies! Yum! 

  
   
 

Winning Mexican Breakfast Casserole

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Winning Mexican Breakfast Casserole

  

This is my winning recipe for breakfast casserole from a contest through the United Supermarket grocery stores. 😊

This is my go-to breakfast casserole for when I’m feeding a small crowd or have company coming over. It’s perfect to make the day before and let it sit in the fridge until the morning of when you pop it in the oven. I’ve made it with chorizo before instead of bacon and that’s pretty good too. But what can I say? Bacon has my heart! 🐷😍

Ingredients:

  • 8 corn tortillas (highly recommend corn, but if you can only find flour that’s ok too)
  • 8 eggs
  • 1 T butter
  • 2 cups half and half  (or you can make your own half and half with 1 c milk and 1 c heavy cream) 
  • 2 cups of your favorite grated cheese (you can mix and match any cheese here)
  • 8 sweet baby bell peppers chopped or if you can’t find those 2 regular bell peppers any color chopped
  • 1 small sweet onion chopped
  • 1 chopped jalapeño (optional but adds a nice heat)
  • 1.5 pounds of bacon cooked crispy and crumbled 
  • Salt and pepper
  • Pico de Gallo for topping 

1. In a 9×13 baking dish that’s either been sprayed with non-stick cooking spray or buttered line your corn tortillas on the bottom.

 
2. In a large skillet dump your bacon and cook until crispy. Drain off most of the fat and reserve about a tablespoon in the skillet for the next round of cooking. Set bacon aside on paper towels to drain and cool.

   
 

3. Dump your chopped onion and peppers into your skillet and add 1 T butter and season with salt and pepper. Sauté on medium high heat for about 15 minutes or until all soft and starting to caramelize. 

   

3. Now that your bacon has cooled, crumble the bacon all over your tortillas. It would probably look nicer if I cut the bacon all uniform with a knife, but if I use my hands it’ll give me an excuse to eat the little pieces stuck to my hands later. No regrets.

  
4. Now sprinkle your cooked vegetables all over your bacon.

 
5. Whisk together 8 eggs and your cream and milk and season liberally with salt and pepper.

  

6. Pour egg mixture over your bacon and veggies.

   

 

7. Take two cups of your favorite grated cheeses and sprinkle on top. 

  

8. This is where I cover with plastic wrap and put in the fridge overnight until I need it in the morning. Once ready to cook, place in a 350 degree oven for 45 minutes or until egg is cooked through and the sides start to turn golden.

   

9. After it’s cooled down a bit out of the oven, top with Pico de Gallo and pour yourself a delicious mimosa! 

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Pico de Gallo

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Pico de Gallo

  

Chips + Pico de Gallo = Heaven

This pico recipe uses cherry tomatoes instead of the traditional Roma tomatoes. I think they’re sweeter and other than a giant homegrown beefsteak tomato, they’re my favorite. I love to use yellow and red cherry tomatoes together, but feel free to just use red if you want to.

Ingredients:

  • 10.5 oz container cherry tomatoes
  • 1/2 c chopped cilantro
  • 1 chopped jalapeño (deveined and seeded if you want a mild pico, otherwise just chop with seeds to increase the heat)
  • 1 c finely chopped sweet onion
  • Juice of 1/2 lime
  • Salt to taste

1. Chop your onion, cilantro, jalapeño, and tomato and put in large bowl or container.

  
  
2. Squeeze the juice of 1/2 a lime (or the whole thing if you like) and season with salt to taste. Give it a big stir and serve with chips or just about anything!

  

Quick And Easy Taco Salad

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Quick And Easy Taco Salad

  

I love an easy and delicious weeknight meal, especially when it’s something healthy and satisfying. This is a quick and easy taco salad that uses one of those .49 cent taco seasoning packets from the seasoning isle. Yes, I could’ve gone with a homemade taco seasoning, but really I just didn’t feel like it today😄

Ingredients for taco meat part:

  • 1 lb ground meat (beef, turkey, venison, even chicken would work)
  • 1 packet taco seasoning
  • 1 small sweet onion chopped
  • 1 chopped bell pepper or 3 chopped sweet mini bell peppers (as pictured)
  • 1 garlic clove chopped
  • 1 jalapeño pepper chopped (seeded and deveined)
  • 1 can drained black beans

Ingredients for salad and optional toppings:

  • Chopped romaine lettuce
  • Tomatoes
  • Lime
  • Sour cream
  • Avocado
  • Grated cheese
  • Crushed tortilla chips

1. In a large skillet over medium high heat drizzle a little olive oil over your onion, peppers, and garlic. Sauté for 5-7 minutes.

   

2. Now that it got a bit of a head start cooking, add your ground meat to the skillet.

 
3. Stir occasionally until browned and cooked completely, then drain off any excess fat if necessary.

 

4. Add your packet of taco seasoning and 2/3 c water. Turn the heat down to simmer and allow to cook for about five minutes or until some of the liquid has cooked off.

   

  

 

5. Now add your can of drained black beans and allow it to heat up a minute before turning the heat off and serving over your salad.

 
I love fresh avocado, a scoop of sour cream, and fresh lime juice squeezed on mine for the dressing. If you like something sweeter try it with Catalina dressing. Both ways are delicious! 

Spicy Chicken Pasta

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Spicy Chicken Pasta

  

Y’all remember just last week I posted about my new Veggetti Spiral Vegetable Slicer, Makes Veggie Pasta and how much I loved it. Well I made another dish with it very similar to the Seafood Arrabbiata, except this is a quick and easy weeknight meal I made with leftover grilled chicken. If you don’t have any leftover chicken on hand, 1/2 of one of those rotisserie chickens from the grocery store would be perfect! 

Ingredients:

  • 1 sweet onion chopped
  • 1 28 oz can whole peeled tomatoes 
  • 1 15 oz can tomato sauce
  • 1 lb diced chicken
  • 1/4 – 1/2 tsp red pepper flakes (depending on how hot you like it)
  • 2-3 cloves chopped garlic
  • 4 zucchini or squash for Vegetti noodles
  • Olive oil
  • Salt and pepper
  • Dried parsley flakes

1. Add onion and a drizzle of olive oil to your skillet and season with salt and pepper. Sauté 3-4 minutes on medium high heat. 

  

2. Now add your chopped garlic and red pepper flakes and sauté another minute.

  

3. As I explained in my Seafood Arrabbiata post, whole peeled tomatoes are the highest quality canned tomato, so I prefer to use them over diced tomatoes. Drain and chop them up and add them to your skillet with tomato sauce as well as your parsley flakes and bring to a boil. 

   

 

4. Now add your squash and zucchini noodles to your skillet and throw in your diced chicken as well. Turn the heat down to a simmer and allow noodles to soften up a bit in the sauce. Taste to see if you want to add any salt and pepper or any additional heat with more red pepper flakes. 

   

  

 

Enjoy your quick and easy meal!

Coconut Oil

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Coconut Oil

Coconuts

Ok y’all, this is probably the only “lifestyle” post you will ever see on my blog, because outside of cooking, I’m pretty much as lost as the rest of you when it comes to doing makeup, weight control, choosing what to wear for the day, finding matching socks, and generally making any decisions. But I have been so impressed with this recent change I’ve made in my hair, skin, and nails habits that I had to share it with everyone!

Unless you’ve been living under a rock, I’m sure you’ve read somewhere that coconut oil has many different benefits for anyone and everyone. Well, after reading what felt like the millionth article on the subject, I decided to give coconut oil a try. First, I started out doing weekly hair masks with it, and WOW! First of all, I had just had my second child and was going through the dreaded hair falling out stage when he hit about 4 months old. Ahhh!!! Also, my once lovely hair was dry as a bone even though I hadn’t colored it or anything. I tried several over the counter hair masks and even broke out my blender and did a homemade hair mask with eggs, olive oil, mayo, and avocado. Not only did my hair smell like a necromancer blended up the body of a rotting carcass and put it in my hair, but it really didn’t make that big of a difference for me! But back to the coconut oil…. I started doing masks once a week and leaving it on my hair anywhere from 20 minutes to an hour before taking a shower and it made a MAJOR difference in my hair! Also, it smelled delicious and sort of like Caramel deLite Girl Scout cookies too, which was a major improvement from the dead body stench I had been sporting before.

All you need to do is get some coconut oil. I use  Nature’s Way Extra Virgin Organic Coconut Oil, 16 oz. but if you spend about $3 more you’ll get double  Nature’s Way Extra Virgin Organic Coconut Oil, 32-Ounce

Coconut oil is solid until it hits about 76 degrees, so depending on where you live and what season you’re in the oil may be very easy to remove with your hands from the jar or you might need to get a spoon to scoop it out. Get a small handful and rub your hands together and it will turn into a liquid.

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Next, start at your scalp and start massaging the oil into your scalp and work your way down to the bottom strands of your hair. Continue repeating this step until all of your hair has been covered with the oil.

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Then wrap your hair all up together if you don’t want your hair to drip all over you or wrap a towel around your head and let it sit for 20-60 minutes, or even overnight.

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Lastly, wash it out with shampoo and condition as normal. After your hair dries you will be amazed at how silky and soft it is, not to mention if you suffer from frizz you will see a big improvement in that area too!

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After I would put the coconut oil on my hair I noticed my fingernails were getting stronger and cuticles were making some improvements because of the brief amount of time I had my fingers working with the stuff. Now I try to remember to put a little bit on my fingers each night and I really like the results!

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Lastly, and I know you’re going to think I’m crazy, but my husband and I have started washing our faces with coconut oil! What?! That’s crazy talk, I know! But seriously, it WORKS! My husband’s exact words when I asked him to try this with me were “Guess I will have to take a personal day off of work to stay at home with my pizza face after putting oil on it!” But it did NOT give him pizza face, haha! In fact, it has helped both of our faces with blemishes and dryness (my skin) and oil (my husband’s skin). I had read on a website somewhere that “like dissolves like” when it comes to washing your face with oil, so I decided to give it a try. Not only is this insanely cheaper than buying the three step face washing programs I’ve been led to believe are the only solutions for my skin, but it is 100% all natural and not only cleans your face, but moisturizes it and helps prevent fine lines and wrinkles. There’s no need to remove your makeup beforehand, even waterproof, because it dissolves that easily as it cleans out your pores.

All you do is get a small amount in your hands, rub together so it turns liquid, and rub into your skin for at least one minute. Then rub off with a wash cloth and warm water. That’s it!

I read that some people do not need face lotion after washing their face like this, but I always put on a sunscreen for the day BOOTS No7 Lift & Luminate Day Cream SPF15 and at night I just put a tiny amount of coconut oil on my fingers and rub it straight in to areas I’m feeling a bit dry.

Well, I hope you’ll give coconut oil a try. I’m very happy to say my one jar of coconut oil is still in use almost going on three months now, and the amount of money I’ve saved on skin products and hair masks is amazing!

Image of coconuts courtesy of Pixomar at FreeDigitalPhotos.net

Seafood Arrabbiata 

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Seafood Arrabbiata 

Y’all, this is the most amaaaaazingly yummy dish! “Arrabbiata” is Italian for “angry”, and it comes from the red pepper flakes in the dish. I like my pasta’s anger somewhere between 1) they’re out of my mascara at the store and 2) on hold with American Airlines for an hour and they just hang up on you. Of course, you can add more or less to your liking 😄

You may have also noticed those aren’t regular pasta noodles in there. No, it’s not spaghetti squash either. It’s yellow summer squash and zucchini cut from my brand spankin new Veggetti! I’m so very happy with my “As Seen On TV” purchase! It cuts the squash into these deliciously long and incredibly pasta-like strands and you can choose thick cut like a linguini or thin cut more like spaghetti/angel hair. That being said, of course you could make this with traditional pasta, but I think you should give the veggie pasta a try!

First, here’s the Veggetti:

You can buy it here on Amazon cheaper than you can get it at Bed Bath & Beyond if you don’t already have one:
Veggetti Spiral Vegetable Slicer, Makes Veggie Pasta

I used yellow squash and zucchini for this pasta, but next time I will probably just use zucchini because it cut up in half the time as the squash and I really couldn’t taste a difference. I’m so excited to try this with my other favorite pasta dishes!

Ingredients:

  • 4 squash, zucchini, or combination of them
  • 1 chopped sweet onion
  • Olive oil
  • 3 chopped garlic cloves
  • 1 15 oz can tomato sauce
  • 1 28 oz can whole peeled tomatoes drained and chopped
  • 2 tsp dried parsley flakes
  • 1/2 lb shrimp (peeled and deveined)
  • 1/2 lb scallops
  • 1/2 lb mussels
  • Red pepper flakes
  • Salt and pepper

1. Get your “pasta” ready by putting your four squash/zucchini through the Veggetti.

2. Get your can of whole peeled tomatoes and drain the juice, then chop the tomatoes and set aside.

Why am I not using diced tomatoes? Because whole tomatoes are generally the highest quality canned tomato and use plum/Roma tomatoes that have been peeled. Diced tomatoes can be a mix of different kinds of tomatoes and not always peeled, so it’s worth the effort to dice these up.

  

3. In a large skillet over medium high heat, drizzle olive oil and add your shrimp and scallops, season with salt and pepper, and cook until they’re totally done. You might need to drain off a little liquid while its cooking if they give off too much water. Once they’re finished, drain and set aside.

4. In the same skillet, add another drizzle of olive oil and add your chopped onion and season with salt, pepper, and red pepper flakes. Start out with 1/4 tsp and you can always add more later if that’s not enough for you. Sauté for 3-4 minutes.

5. Add your chopped garlic and sauté another minute.

6. Add your chopped tomatoes, tomato sauce, dried parsley flakes, and bring to a boil. Then add your “pasta” noodles, stir, and let boil for one minute.

7. Turn your heat down and add your seafood back into the dish you cooked earlier, plus your mussels.  At my store, mussels are sold already cooked and only need to be heated through. But, if the mussels you purchase are not cooked, add them to the sauce while its boiling and put a lid on your skillet to allow them to steam for a few minutes. You’ll know they’re done once they open up. Any mussels that don’t open are no good and will need to be removed.

Voila! Your angry Italian dish is complete and ready for a glass of wine to go with it!

Mexican Steak Burritos

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Mexican Steak Burritos

 

These burritos are very yummy and use pretty much whatever cheap cut of beef you want for your steak. The marinade for the steak is easy and helps tenderize whatever cut of beef you decide to use for your steak. This steak I purchased was around $2 and is classified as “family steak” at my grocery store – whatever that means. So feel free to shop your clearance section to make these as pocket friendly as possible!

Ingredients:

  • Steak for burrito
  • Italian dressing
  • Lime juice from 1 lime
  • Fajita seasoning
  • Toppings for burrito like grilled veggies, cilantro lime rice, refried black beans, lettuce, tomatoes, sour cream, etc! 
  • Tortillas

1. Take a large ziploc bag and place your steak in there and give it a few big squeezes of Italian dressing, the juice of one lime, and several dashes of fajita seasoning. Then allow the marinade to work for a minimum of four hours or even overnight.

  

2. If you’re planning on veggies, I used two sweet onions and ten of those sweet mini peppers sautéed with two tablespoons of butter, a drizzle of olive oil, salt and pepper. I cooked them for fifteen minutes over medium high heat, then added one chopped garlic clove and cooked for an additional five minutes.

   

  

3. For the steak, you can go outside and grill your steak, or if you live somewhere that going outside is terrible (like where I live), just cook your steak in your cast iron skillet inside. Drizzle a little oil in the pan, turn the heat up fairly high, and cook your steak to desired doneness. Personally, I like mine more of the rare end. That’s the beauty of cooking your own burritos!

 

  

 

4. Now start stuffing your burritos! I used whole wheat tortillas, refried black beans, cilantro lime rice,  lettuce, tomatoes, grilled veggies, and sour cream. So delicious!!! 

   

Mahi Mahi With Basil Lime Butter

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Mahi Mahi With Basil Lime Butter



This is yet another fish dish we are crankin’ out of the Scott household. This latest is another twist on baked fish to jazz it up and give it some flavor. This recipe I used for mahi mahi, but would go great with salmon, flounder, tilapia, etc. It’s a very quick and easy way to make a yummy and healthy fish dinner for your family. I used a pound (two 8 oz filets), but the basil line butter would’ve been enough for double that I think.

Ingredients:

  • 1 lb fish
  • 1 garlic clove chopped
  • 2-3 basil leaves chopped
  • 1/2 lime juice
  • 1/2 lime zest
  • 2 T butter
  • Salt and pepper (pinch of each for butter and also to season fish)

1. Throw all your ingredients together into a small stovetop pot. I ended up only using one basil leaf since mine was ginormous! Melt and stir all together. This should only take about a minute. 





2. Your fish should be on a sheet that’s been sprayed with non-stick spray and seasoned with salt and pepper. Now pour your melted basil lime butter on top.







3. Place your fish under your broiler for anywhere from 5-10 minutes until it’s done (this will depend on type of fish you’re using and thickness).





Yummy! 😄