dressing

Mahi Mahi Salad with Ginger Soy Dressing

2016, cooking, family, Uncategorized

Made this for me and my dad

Mahi Mahi Basting Sauce:

  • Sesame Oil
  • Agave Syrup
  • Rice Vinegar
  • Garlic Powder
  • Soy Sauce

Combine ingredients in a small bowl.  Baste first side of the fish, then place fish basted side down in a skillet over med-high heat.  Baste the top side. Turn after 5 minutes and once first side is browned.  Continue cooking and basting till completely cooked (about 10 minutes)

Dressing:

  • Sesame Oil
  • Grated Ginger
  • Lime Juice
  • Mustard
  • Agave Syrup
  • Soy Sauce
  • Pepper

Thanksgiving Rice

cooking, holidays
  • 4 cups mixed brown and wild rice (from Spouts)
  • 1 cup chopped onion
  • 1/2 chopped leeks
  • 2 sausage links (spicy is preferred), casing removed
  • 2 stalks celery, chopped
  • 6 oz mushrooms, chopped
  • herbs: thyme, sage
  • 1/2 cup chopped dried cranberries
  • 3/4 cup chopped walnuts

Cook rice per rice cooker instructions. Set aside

Saute onions and leeks.  Once soft, add sausage and brown.

Add celery, mushrooms and herb.  Cook through till soft

Add rice, cranberries and nuts.  Stir to combine.  Season with salt.

Spinach Salad with Bacon Vinaigrette

cooking

INGREDIENTS – SALAD

  • 1 pound fresh baby spinach
  • 4 hard boiled eggs, chopped
  • 1/2 small red onion, chopped
  • 6 slices bacon
  • 1/2 pont cherry tomatoes, halved
  • 4 oz sliced mushrooms
  • 3 ounces shredded Monterey Jack Cheese
  • dried cranberries for garnish

INGREDIENTS-DRESSING

  • 3 TBSP bacon grease
  • 3 TBSP olive oil
  • 6 TBSP vinegar (cider, red wine, rice)
  • 2 TBSP sugar
  • 1 tsp dijon mustard
  • salt and pepper to taste

Cook the bacon starting in a cold skillet.  Remove the cooked bacon and reserve 3 TBSP grease for the dressing.  Cut the cooled bacon crosswise into 1/4 inch strips

Combine the dressing ingredients into a jar and shake thoroughly

Pour onto the salad to combine