Oven Baked Mahi Mahi

Mahi Mahi fillets, thawed

3 T. olive oil

1 t. garlic powder

1 t. oregano

1/2 t. cayenne

1 t. paprika

1 t. onion powder

1/2 t. black pepper

1/2 t. salt

Preheat oven to 450. Line a sheet pan with foil and coat with olive oil. Lay the fillets onto the oil and turn to coat. Mix seasonings together to combine. Coat both sides of fillets with the seasoning mix. Bake for 10-12 minutes or until flaky. 

Can also grill or pan fry fillets.

From https://wanderlustandwellness.org/blackened-mahi-mahi

Garlic Butter Shrimp

1 pound uncooked shrimp, peeled and deveined 

2-3 garlic cloves, minced

1/4 cup butter

1/2 t. parsley

3 T. lemon juice, optional

In large skillet, melt butter. Add minced garlic and shrimp. Cook until shrimp turns pink the flip and cook until other side is pink (about 5 minutes total, longer if shrimp is still frozen). Sprinkle with parsley and lemon juice, if desired. 

From Taste of Home

https://www.tasteofhome.com/recipes/garlic-butter-shrimp/

French Toast Casserole

1 loaf French or sourdough bread

8 eggs

2 cups milk

1/2 cup heavy cream

3/4 cup sugar

1 T. vanilla

Topping:

1/2 cup flour

1/2 cup brown sugar

1 t. cinnamon

1/4 t. salt

1/2 cup butter

Cut loaf into cubes and place in greased 9x13 pan. Mix eggs, milk, cream, sugar, and vanilla together. Pour over bread. Cover and refrigerate overnight. Mix topping - flour, sugar, cinnamon, and salt together and then cut in butter until crumbly. Place topping in baggie and refrigerate as well. When ready to bake sprinkle topping onto bread. Bake at 350 for 45 minutes to 1 hour.

Optional toppings:

Powdered sugar

Syrup

Fruit

From Lil' Luna - First made for Gays when Clarke was born 

Taco Bell Chili Cheese Burritos aka Chilito

1 lbs ground beef
1 yellow onion diced
4 tbsp chili powder
1 tsp salt
1 tsp cayenne pepper
2 cups water
2 tbsp cornstarch plus 2 tablespoons water
1 can refried beans
1 can tomato paste
1-1/2 lbs mild cheddar cheese 
10- inch flour tortillas

Instructions

1. In a large skillet, over medium heat, brown the ground beef along with the diced onions. Once browned, drain the fat. Add the cayenne pepper, salt, and the chili powder to the pot. Pour in the water and make sure that the seasoning is well mixed in and dissolved. In a small bowl, combine the cornstarch and water, then add to the pot.
2. Add the refried beans and tomato paste to the pot. Keep stirring the pot until the refried beans and tomato paste have become smooth and everything is well combined.
3. Slowly add the shredded cheese to the pot. Keep folding the cheese in until it has all melted. Reduce the heat down to medium-low. Let the pot simmer for about 10 minutes, stirring frequently so nothing sticks and burns on the bottom.
4. Run each of the tortillas under faucet to wet. Place the tortillas on a microwave safe plate and microwave them for 1 minute.
5. To serve, spoon about 3-4 tbsp on the chili cheese sauce into the center of the warmed flour tortilla. Pull one end up to the center to cover the sauce. Tuck the ends of the tortilla in and roll to close the burrito. Enjoy!

   
   

   Shelly's notes: Use a big skillet or pan. Do NOT double! This makes a ton! Add the full amount of water. Can add less cheese. Don't skip wetting the tortillas.

   From Red Beans and Eric

   https://www.redbeansanderic.com/wprm_print/2085 

Crock Pot Pork Loin

pork loin

1/4 cup soy sauce

2 T. apple cider vinegar

2 T. Worcestershire sauce

2 t. dill weed

1 1/2 t. garlic powder (or 2-3 cloves minced garlic)

1 t. basil

1 t. salt

1 t. black pepper

1/2 t. ginger

Dash of liquid smoke

Place untrimmed pork loin in crockpot with fat up. Poke holes in the meat. Pour liquids over pork loin. Sprinkle top with all the seasonings. Cook on high for 2 hours and then reduce to low for 4-5 hours or until pork is cooked through. Break the meat into chunks to serve.

Optional: add baby carrots and baby potatoes for a one dish meal

From Brianna Thomas

Coleslaw

 2 t. apple cider vinegar

2 T. sugar

1/8 t. dry mustard

1/4 t. salt

1/4 t. pepper, optional

1/2 cup mayo

10 oz finely shredded cabbage (chopped if you want)

1/4 cup shredded carrots

Mix mayo, vinegar, sugar, mustard, salt, and pepper in a small bowl. Add cabbage and carrots. Mix to combine. Refrigerate for 2 hours.

From ChickFilA

Bread Pudding

 

From Abbie Dunham (her grandma's recipe)

Pearl's Banana Cake

1/2 cup shortening (or butter, softened)

1 1/2 cups sugar

2 eggs

2 ripe bananas, mashed

1 tsp. vanilla

2 cups flour

1/4 tsp. salt

1 tsp. baking soda

3/4 cup sour milk

Mix all ingredients together. Bake for 30 minutes (350 degrees) or until done. Frost with cream cheese frosting.

Abby's Fiesta Ranch Dip

16 oz sour cream

1/2 packet Ranch Dip Mix
1/2 packet Taco Seasoning Packet
1 can Rotel, mostly drained (or 7 oz. salsa)
2 cups shredded cheese (cheddar or Colby jack)  

Mix all ingredients & chill until ready to serve.

Chipotle Bowls

cooked, shredded meat of choice

rice*

Toppings:

cheese 

sour cream

guacamole

pinto beans or black beans

lettuce

salsa

tomatoes

chips - crushed

*To cook rice in Instant Pot - Add 1.25 cups of water with each one cup of dry rice. Use rice setting and natural release (or seal and cook on high pressure for 3 minutes). We usually cook 3 cups dry.

Everything Brussel Sprouts

2 lbs. Brussels sprouts (I get the big bag from Costco)

4 T. olive oil

2 tablespoons everything bagel seasoning

Preheat your oven to 400. Trim the ends off of the sprouts. Cut in half or quarters if they are really big. Line a baking sheet with parchment and spread sprouts on sheet. Drizzle with olive oil and toss to coat. Bake for 12 minutes. Remove sheet from oven and sprinkle the everything seasoning over the sprouts. Return to the oven and bake for another 12-15 minutes or until tender and crispy. Serve immediately.

Instant Pot Hot Dogs

Hot dogs

1 cup water

Put the cup of water into the bottom of the Instant Pot. Add the rack and as many hot dogs as you would like to cook. Lock lid and set to "sealing". Set to High Pressure with a cook time of zero. When it beeps do a quick release of the pressure. Remove lid and serve. Usually takes 15-20 minutes total.

Trevor's Easy Mexican Rice

2 T. olive oil
1 cup white rice
2 cups chicken broth
1 can tomato juice (5.5 oz)
salt and pepper to taste

Heat oil in a skillet on medium high heat. Add the rice and cook until slightly brown the rice, stirring frequently. Add broth, tomato juice, salt and pepper. Stir well. Reduce heat to simmer and cover tightly with a lid. Cook about 20 minutes or until the liquid is absorbed. Remove from heat and let sit a few minutes before serving.

Serves 6. I doubled it.