Mahi Burgers and Veggies

Rainy evening in South Florida calls for a nice home cooked dinner…..

Sticking to our healthy regime and after biking in the rain today we get to treat ourselves to some oven cooked mahi burgers and roasted vegetables.

For the Mahi Burgers I used:

  • 1 lb mahi mahi fillet, cut into chunks
  • 1⁄4 cup fresh chopped cilantro
  • 2 tablespoons hoisin sauce
  • 2 tablespoons low fat mayonnaise
  • 1⁄4 cup sliced green onion
  • 2 teaspoons minced fresh ginger
  • 1 garlic clove, minced
  • salt and pepper

Placed all of the above ingredients into a food processor and let it whiz away until all the ingredients were nicely blended. Shaped into 4 patties and baked in the oven at 400 deg for about 20-30 minutes.


For the veggies I used:

  • Baby New Golden Potatoes
  • Red, Yellow and Orange peppers
  • Onions
  • Green Onions
  • Cabbage
  • Baby Carrots
  • Garlic cloves

I gave it all a quick seasoning with salt, pepper, oregano and a little drizzle of sesame oil. Gave it all a toss and into a 390 Deg F oven it went for about 40 minutes until everything was nicely caramelized.


I plated the veggies, topped it with a Mahi Burger and topped it with a drizzle of my fave Sriracha Mayonnaise ❤


Dinner is served 🙂

Fridge Diving is on the menu for dinner tonight!

Back from vacation to crude reality, but no time to recover as Christmas Eve dinner is just a round the corner!

Knowing that I will be in the kitchen for the next couple of days, made me kind of lazy, so off I went to hunt in the fridge for those little hidden treasures and here is what I found.

  • A bit of leftover spicy sausage meat
  • A bit of leftover maple sausage meat
  • 2 jalapeños
  • Potatoes
  • cheese

The first thing that came to mind was Jalapeño Scalloped Potatoes with sausage meat, and that is what ended up on the menu for dinner tonight!

Parboiled and sliced my peeled potatoes with my friendly mandolin.


Then made my sauce with flour, milk, herbs, nutmeg, garlic and cheese. and one chopped jalapeño.

I cooked the sausage meat in a separate pan and then mixed the layered potatoes and beef with the rich tasty sauce. Topped it all with some sliced jalapeños.


In the oven they went for about 30 minutes (until bubbling and nicely golden) and tasty dinner for one hungry family is ready!


Simple, easy, tasty and of course it was the great result of “Fridge Diving”!

Leftover Ham – The Becoming

Barely got over yesterdays Part I thanksgiving dinner which consisted of Brown Sugar and Pineapple Glazed ham, baked sweet potatoes,  Potatoes Au Gratin garlic and herb bread, spiced green bean casserole and Tres Leches for dessert.

Part II is now in the works with Roasted Turkey, Bacon Mashed Potatoes, Gravy, Madeira Cranberry sauce and Chorizo stuffing.


In the meantime, I have some ham on the bone left over from yesterday so decided to do something with it whilst waiting for the Turkey to cook.

For this I used:

  • Leftover ham on the bone, cut off the excess ham
  • Diced the excess ham to add to soup at the end (I used just under 2 cups)
  • 1 onion
  • 3 cloves of garlic
  • 1 large potato peeled and diced ( I had used them all for mashed potatoes so I used new potatoes and did not peel them)
  • Can of sweet corn (drained)
  • Can of garbanzo beans (chick peas) (drained), I usually use butter beans or kidney beans but apparently I forgot to stock up on them as all I found in my pantry was the Garbanzo Beans.
  • fresh herbs (bay leaf and thyme in this one), salt and pepper to taste (make sure you taste it as the ham stock is pretty salty on its own)

How to

Place ham in a casserole and cover it up half way with water and let it boil away for about 45 minutes. Discard the bone and set the ham stock aside.


Drizzle a bit of olive oil into a stock pot and cook the onions and potatoes and garlic until the onions become translucent (about 3 mins).


Add the ham stock, garbanzo beans and sweet corn, your choice of herbs, pepper and salt if needed.


Bring to a boil and then reduce heat and cook until the potatoes are soft and tender (time depends on how small you chop your potatoes so I suggest just testing them as you go along).


Last but not least, add the chopped ham so that it warms up and serve.

Its the perfect leftover dish for a lovely cold crisp evening served with a crisp glass of chardonnay, now I just hope that this cold front down here stays for a few days so we can get to enjoy the soup without breaking out a sweat :-)!

Thai Red Chicken Curry……dinner made with love

There is nothing better than a home cooked meal. And even better than that is cooking the meal for the ones you love.

One of my sons favorite dishes is Thai Red Chicken Curry, actually, he just likes any type of curry so I vary between, Massaman Curry, Thai Green Curry, Korma’s, etc….. love them all.


So for tomorrow night my aromatic Thai Red Chicken curry is in the making. I always love making them a day ahead because I think they taste better the next day.


In a medium sauce pan, sauté the chopped onions in a little bit of olive oil together with the Thai Red Curry Paste. Then add the can of coconut milk and the brown sugar and bring to a simmer.

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Add the chopped chicken and potatoes and the Kaffir Lime Leaves. Lower the heat, cover with lid and let it simmer away until the potatoes are fully cooked.


As I said, curry’s always taste better the next day! I also love making this same recipe without the chicken and adding a bunch of veggies for a delightful Red Thai Vegetarian Curry!