1 1/4 cup brown sugar
4 ½ cups oatmeal (quick cooking or old fashioned)
Tonight I was on my own for dinner. I was in the mood for fish but after reading throush several recipes decided I would wing it. I had some frozen Mahi Mahi so I thawed that and decided to raid my pantry.
This meal was so quick (less than 15 minutes start to finish), super healthy (low carb and lovin it!) and so flavorful (can we say Red Pepper Flakes???). I would definately make this again! I did not use exact measurements but here it the jist of what I did:
Seared Mahi Mahi with a Southwest Flare
3 oz. Mahi Mahi
1/2 cup black beans (rinsed and drained)
1/2 cup canned diced tomatoes
1/4 cup chopped yellow onion
2 cloves garlic minced
Cumin (to taste)
Chili Powder (to taste)
Dash (or 3-4 if you are me!) of Crushed Red Pepper Flakes
Salt (to taste)
Fresh ground pepper (to taste)
1/2 tsp Lime juice (I used bottled)
Heat a skillet over medium high heat. Spray with EVOO spray. Wash fish and pat dry. Season with salt, pepper and cumin. Sear fish in hot pan on one side. Do not move fish for 45-60 seconds to ensure a nice searing. Flip and sear the other side for 30-45 seconds. Remove fish from pan and place on plate.
Reduce heat to medium and spray pan with a little more EVOO spray (may want to turn vent on because it may smoke, ha ha). Add onion and cook for 30 seconds stirring frequently. Add garlic, tomatoes and black beans. Season with cumin and chili powder (I used about 1/3 tsp cumin and 1/4 tsp chili powder, use less if you don't want the heat). Add a dash or two of crushed red pepper flakes (more or less depending on how hot you want it, I was liberal, ha ha)
Cover and let simmer for 45-60 seconds or until onions become transluscent.
Stir and season to taste (I added more cumin). I added 1/8 cup water because the mixture was a little thick. Return fish to pan, cover and simmer until fish is heated through and liquid has reduced to desired consistency (about 45-60 seconds).
Remove fish to plate, stir in lime juice and stir. Season to taste and plate tomato/bean mixture with fish.
*Next time I will add 1/2 cup frozen corn when I add the tomatoes and beans and garnish with fresh chopped cilantro when adding the lime juice.
This would pair nicely with Mexican or Brown rice!
It is so simple to whip up because the butter is melted, you do not need to wait for it to come to room temp making these the perfect last minute dessert. Plus the recipe is super versatile; you can stir in any addition you can think of to suit your tastes making them a totally different treat each time you bake! This one recipe will literally give you a thousand different dessert options by mixing up what you use for "add ins". I have not come across a bad combination of "add ins" yet and I have made these a hundred times or more. I dare you to see if Blondes really do have more fun.
*For the blondies pictured I used 1/2 cup white chocolate chunks, 1/4 cup toffee pieces and 1/2 cup toasted Pecan pieces.
6-7 TBS butter, melted
1 cup brown sugar
1 tsp. vanilla extract
1/4 tsp salt
1 cup flour
1/4 tsp baking powder (optional, creates lighter blondie texture)
"Add in" (see below)
Preheat oven to 350.
Line an 8x8 pan with foil and lightly spray with PAM.
In a large microwave safe mixing bowl melt the butter. Allow to cool for 5 mintues. Mix the brown sugar with the melted butter and beat until smooth. Beat in egg and then vanilla. Add salt, stir in flour and baking powder (if using). Mix in any additions (some ideas below).
Pour into prepared pan and use a greased spatula to evenly spread mixture in pan and level the top. Bake for 20-25 minutes or until set in the middle. (I baked for 22 minutes)Cool on rack before cutting.
Add in ideas:
1/2 to 1 cup chocolate chips, peanut butter chips, white chocolate or butterscotch chips
1/2 cup chopped pecans, walnuts, almonds
1/2 cup M&M candies1/2 chopped Reese's PB cups
1/4 cup toffee pieces
1/2 tsp mint extract in addition to, or in the place of vanilla extract