Fancy Schmancy Dinner :-)
Hubby and I decided to make a nice dinner to celebrate the long weekend Check this out!
We also started out with some wine and cheese, this is always an extreme test to my self-discipline.
This was a black peppercorn brie, fig goat cheese, FSTG Sweet Potato Chips, and some CrunchMaster GF Multigrain Crackers. The great thing about the CrunchMaster crackers is that you can buy them in bulk at Costco! They are muy delicioso
The wine was a housewarming gift from our family friends Dave and Debby. It was a Chardonnay from Estancia Vineyards in Monterey County California. Very very good
Okay, now to the real stuff…the food!!
We made a delicious Lemon Garlic Mahi Mahi (GF of course) and a lovely rendition of HEAB’s Mac N’ Cheese with Peas Here were our recipes and final products…
Lemon Garlic Mahi Mahi
(adapted from Food Network Recipe from the Paia Fish Market, Paia, Maui…we love that place! You must check it out if ever in Maui!!)
- 2 Mahi Mahi filets
- Juice from 1 lemon
- 1 tsp olive oil
- 1 tbsp chopped garlic
- 1/4 cup white wine
Add the olive oil to a hot sautee pan. Add the Mahi Mahi filets and brown on one side. Flip the filets and add in the lemon juice, butter and garlic. Let the filets brown on the other side in the lemon garlic butter mixture for approximately 2 minutes. Reduce the concoction with the white wine. Let simmer for another minute. Remove from heat and serve.
Then you get this!
Uh oh, you have a little bit of drool on your chin…don’t be embarrassed We are drooling reminiscing too
Next, we made some of Heather’s Mac N’ Cheese. This is one of my favorite of her dishes So simple and completely satisfying!
- 1 spaghetti squash, roasted
- 1 tbsp coconut oil
- 1 cup frozen sweet peas
- 1 tbsp butter, unsalted sweet cream (use Ghee if you are dairy free)
- 1/2 avocado sliced
- 1 tbsp tahini
- 2 tbsp nutritional yeast (I usually add a little more for taste)
Cut the spaghetti squash in half. Be careful doing this, and use a big knife…leverage helps. Place the spaghetti squash on a cookie sheet lined with foil and brush with coconut oil. Place in a 350 degree oven for 50 minutes to roast it up. Once the squash is done, remove from the oven and let cool for a bit. Meanwhile, microwave your frozen peas to thaw. Next, scrape out the spaghetti innards with a fork. Hubby and I used about 1 and a half of the squash’s noodles and saved the rest plain (can use for spaghetti later!). Next, toss your butter, peas, nutritional yeast, tahini and avocado with the warm spaghetti squash noodles…drool, and serve!
Yup…a little drool there again Not a problem, that’s what I’m here for!
What is one of your favorite nice meals to make?? Hope you have a great day!