Mahi Mahi with Linguine and Butter Sauce

Ingredients:

2 lbs Mahi Mahi fillets

2 eggs

1 1/2 lbs linguine noodles

breadcrumbs

2 sticks butter

3 tablespoons garlic

1 tablespoon chicken bouillon

Juice from 2 lemons

1 cup white wine

black pepper

dill

sea salt

oregano

olive oil

Preheat oven 425 degrees. In a large bowl, break 2 eggs and then season the top of the fillets with sea salt, oregano and black pepper. Place the seasoned side down in bread crumbs and then season the other side. Flip it so both sides have been battered.

Place in a pan and bake for 25 minutes until a golden brown.

In a saucepan, fry garlic in a little olive oil on medium heat. Then combine wine, butter, chicken bouillon, flour, dill and lemon juice. Whisk and let simmer on low. You can add a little salt but may not need it. Just taste it before adding.

Boil the linguine noodles and make a salad.

 

Place noodles on the bottom, Mahi Mahi on top and the cover with butter sauce.

Pheasant with Vegetables and Jasmine rice

Ingredients:

4 Pheasant breasts chopped in small pieces

1 egg

1 onion chopped

1 carrot chopped

1/2 of a zucchini chopped`

1 celery chopped

2 slices of beef bacon diced

2 tablespoons chopped garlic

sage

thyme

Rick’s Hot & Spicy All Purpose Seasoning (4n1) or use a cajun spice blend

salt

black pepper

2 sticks of butter

flour

vegetable oil

jasmine rice

In a small bowl season the pheasant pieces with sage, sea salt, black pepper, 4n1 and one egg.

Then batter with flour. Fry lightly and toss for about 5 minutes in 1 stick of butter. Then remove from heat. Set aside.

Fry the beef bacon in the other stick of butter. Then add vegetables. Sprinkle a little salt, pepper, and 4n1. Brown them then add back in the pheasant. I used fresh thyme about a tablespoon and continually tossed. Add two tablespoons of vegetable oil so it doesn’t stick to the pan.

Toss it until pheasant cooked through. Serve over jasmine rice.

Followup: My eldest son asked permission to eat the leftovers. I made them a steak dinner that night because I wasn’t sure if they would like the game meat. But yes I’m very happy they liked it. After all the food I made them they still were curious and pleasantly surprised! ☺☺☺

Smoked Salmon, Egg and Avocado Biscuits

Ingredients:

1 can of buttermilk biscuits *this recipe uses 6 of them*

4 eggs

Smoked salmon

Shredded cheese

2 avocados

A little bit of red onion

1 lime

Garlic powder

Dill weed

Black pepper

Salt

Vegetable oil

Egg wash:

1 egg

2 tablespoons water

Preheat oven 350 degrees. Beat your egg wash ingredients in a separate small bowl. Put 6 biscuits on a baking pan and lightly glaze over them with the egg wash. This gives them the shiny golden effect when they are done. Bake 15-17 minutes until golden brown.

Then whisk eggs, pieces of smoked salmon, finely diced onions and cheese.

*I used about half of this onion slice then diced it really small.

I didn’t really measure I just put the stuff in so go based on what you like. More or less cheese or more or less smoked salmon. Season with dill, a little salt, pepper and garlic.

*If you decide you want more salmon ease up on the salt because smoked salmon is already salty.

In a medium sized skillet, add a little vegetable oil. Let it heat up on medium heat. You will not scramble these eggs. Instead you will fry one side golden then flip and fry the other side golden.

Sit aside on a separate plate. I used a cup to carve out round cookie like shapes to fit nicely on the biscuit. Any portions left will be for the remaining biscuit. Sorry somebody’s won’t be as cute as the others. 😭

While your egg mixture is frying mash up the 2 avocados and mix with the juice from one lime.

Now put together the biscuit. On one side the egg patty and the other spread the avocado mash.

And boom! This was a fun, tasty and an interesting breakfast to make with random stuff I had! The kids loved it!

Chicken Breast with Tomato Sauce

Ingredients:

2 lbs chicken breasts

1/2 cup wine

3/4 cup olives

1 can diced tomatoes

1 can tomato paste

1/4 cup buttermilk

6 cloves garlic chopped

Oregano

Basil

Garlic powder

Sea salt

Black pepper

Vegetable oil

In a large bowl, season chicken breasts on each side with basil, oregano, sea salt, garlic powder and black pepper.

Chop the garlic cloves.

On medium heat, sautee the garlic in a little vegetable oil.

Add the chicken breast and start flipping until they are almost cooked through. Note if you have thinner cuts it will be a lot faster.

Finally add wine, paste, buttermilk, diced tomatoes and olives. Stir and toss until the sauce has mixed well. Allow to simmer on low. Sprinkle more salt, basil, oregano and black pepper to taste. Simmer for about 5 minutes or until chicken breast cooked through.

I served with a simple salad.

Pickled Red Onions

1 large red onion sliced thin

3/4 cup of water

1/2 cup white vinegar

1/2 cup red wine vinegar

2 tablespoons honey

2 teaspoons sea salt

1 serrano pepper finely chopped *for spice*

In a small bowl combine the above ingredients. Place in the refrigerator for a minimum of 2 hours. These onions add a tangy accent to entrees or on sandwiches. Feel free to get creative.

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