Garden Fresh Stuffed Peppers

Stuffed peppers are fun to make all the time. Get creative with it... experiment with different meats, vegetables and cheeses. And as always, have fun with it.

 

Ingredients:

- 4 large peppers, sliced down the middle, seeds and stems removed

-  1 cup ricotta cheese

- 1/2 eggplant, peeled and cubed

- 1 bell pepper, diced

- 8 garlic cloves, minced

- 1 large onion, diced

- 1 tbsp. tomato paste

- 4 cups diced tomatoes, with juice

- 3 carrots, peeled and diced

- 2 celery stalks, diced

- 1/2 cup olive oil (added in gradually)

- 3/4 cup Parmesan cheese

- 1 ball fresh buffalo mozzarella sliced

- 1 lb. ground beef, turkey, chicken, or boca crumbles

- salt

- pepper

- crushed red pepper flakes

- oregano

- fresh parsley

- fresh basil

- 1 cup brown rice (cook according to package directions)

 

To Make:

 

In a large pot, drizzle 2 tbsp of olive oil and saute the crushed red pepper flakes for 1 minutes. Then add meat, (whichever meat you desire), eggplant, celery and carrots for 5-6 minutes on medium low heat until they start getting tender. Season with salt and pepper.

 

Note: pre-season the meat with salt and pepper

 

Next, add in onion, bell pepper and garlic and another 2 tbsp of olive oil. Mix together. Cook on medium low heat until all veggies are tender.

 

Add in diced tomatoes with juice and mix together. Then mix in the tomato paste. Season with salt and pepper. Add in 1 tsp. of dried oregano.

 

Mince a handful of fresh parsley and mix in.

 

Cook together for at least 25 minutes on low heat.

 

Turn off the heat in the pot and add in the Parmesan cheese and ricotta cheese. Add salt and pepper to the ricotta cheese. Mix thoroughly together. Add in the brown rice. Taste and season more if necessary.

 

Begin filling the pepper with the mixture. Arrange in a large baking dish and cover with aluminum foil. Place 1/2 cup water in the bottom of the Bake for 40 minutes. Remove from oven, uncover, add a slice of mozzarella cheese on each piece and broil for 5 minutes.

 

Let cool for at least 10 minutes. Serve with freshly diced basil on top. Enjoy!

 

Sweet Potato Cakes

Sweet Potato cakes are such an easy side dish and they go with basically any protein you're serving. Healthy, colorful and yummy make these a winner every way you look at it.

Ingredients:

- 4 medium sweet potatoes, peeled and sliced into 4 pieces each
- 2 long green onions chopped
- 3/4 cup Parmesan cheese
- olive oil
- 2 cups panko
- 2 eggs
- salt
- pepper
- garlic powder
- Shriacha Sauce


To Make:

Bring a medium pot of salted water to a boil. Boil the sweet potatoes until they are fork tender.

Using an electric mixer, mix together in a large bowl, the cooked sweet potatoes, 1 tbsp olive oil,  1 tsp salt, pepper and garlic powder. Mix in the Parmesan cheese and 2 eggs.

On a flat surface spread out the panko and season liberally with salt, pepper and garlic powder. Mix together with hands.

Stir in the green onions and begin forming into small cakes. Flatten with hands and coat in panko.

Heat 1/2 cup olive oil in a medium  pan and cook each cake for 2-3 minutes on medium heat until browned on both sides.

Place on paper towels to drain.

Serve with a drizzle of Shriacha sauce to finish.

Lobster Ravioli

Vegetable Neopolitan

This dish is fun and very tasty. It can be eaten as a main course or an appetizer. The layers of flavor and texture are incredible and will make your guests drool.

Ingredients: (2 servings)
- 2 cups ricotta cheese
- 1/4 cup sun dried tomatoes, (dried and diced)
- 2 onions, diced
- 1/2 cup Romano cheese (grated)
- 1/2 cup Parmesan cheese (grated)
- 1 cup panko bread crumbs
- 1 beefsteak tomato
- 1 eggplant
- 1 green bell pepper
- 1 red bell pepper
- 1 large vidallia onion
- 1 cerrano pepper, minced
- 4 garlic cloves, minced
- 6 basil leaves
- 1 tbsp butter
- 2/3 cup aborrio rice
- 1/2 cup milk
- salt
- pepper
- oregano
- crushed red pepper flakes
- olive oil
- 1 liter vegetable or chicken stock
- 1 can diced tomatoes

To Make:

Begin by sauteing in olive oil 1/4 cup diced onions in olive oil on medium heat. Add in the diced sun-dried tomatoes. Season lightly with salt and pepper. Cook for 5 minutes. Add in the diced cerrano pepper. Add in 1 tsp of stock. Mix together.

In  a bowl, add the above mixture with the ricotta cheese. Add in the Parmesan and 2/3 of Romano. Add in 3 chopped basil leaves and mix together. Season with salt and pepper, oregano and crushed red pepper flakes.

Mix together the panko and the rest of the Parmesan and Romano cheese. Season with salt and pepper. Slice 4 large sections of eggplant down the middle to form 4 thin circles. Slice the top off of both bell peppers and the bottoms. Using a knife, slice off the tops to make them flat.  Slice the onion down the center forming 2 large circles. Do the same with the tomatoes, making thick slices.

In a small bowl, add milk. Dip the veggie circles into the milk and then dip into the panko cheese mixture. Set aside on a dish.

In a sauce pan, saute in olive oil 1/2 cup onion and 2 minced garlic cloves. Season with salt and pepper. Cook until done then add in diced tomatoes. Season with salt and pepper and oregano. Cook on low heat. Mix every 5 minutes.

In a medium pot, melt the butter and add 1/2 cup diced onions and arborrio rice into the pot. Season with salt. Mix together until the rice starts to slightly brown. Add 1 tsp olive oil. Begin adding the stock slowly and mixing together until it absorbs into the rice. Continue until the rice is cooked yet still al-dente. Add in 2 tbsp of Romano cheese.

In a deep pan, fry the veggies in olive-oil until cooked. Start with the eggplant and cook for 2 minutes each side. Then add peppers and onions. Cook for 3 minutes each side. Lastly add tomatoes, cook for 2 minutes each side.

To Plate:

Arrange risotto on the dish. Place one slice of eggplant in the center. Lay ricotta cheese mixture in the center. Place a bell pepper over top. Add 1 tbsp of sauce. Add another eggplant layer and cover with cheese. Add another bell pepper and cover with cheese. Lay tomato over top and place a small dab of cheese, then top with onion. Lay sauce over top and top with fresh basil.

Serve while hot.

Fresh Fruit & Angel Food Cake Dessert

I love making this on a hot summer night because when you're in the mood for something sweet but you're already full from dinner this is the perfect compliment to any summer meal.

Simply purchase a plain angel food cake, slice up your favorite fresh summer fruits and add a dollop of whipped cream (or "whipped topping").

That's it. Simple. Easy. Fresh. Delicious.

Isn't that what summer dessert is all about?

Spicy "Krab Kakes"

Spicy "Krab Kakes" - for those of you who are not able to eat shell-fish, this dish is a great replacement for traditional crab cakes. Packed with tons of flavor and spice, these may be your go-to cakes for dinners, parties and anything in-between. Enjoy!

Ingredients:
- 1 lb. package "imitation crab meat"
- 1/4 onion,
- 1/4 orange bell pepper
- 1/4 red bell pepper
- 1/4 yellow bell pepper
- 1 cerrano pepper
- 1 habanero pepper
- 1 egg
- 1/2 cup Panko bread crumbs
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp Shiracha Sauce
- 1 tsp garlic powder
- 1 tsp honey
- 1 tsp hot sauce
- 1 tbsp. olive oil
- vegetable oil

To Make:

Combine onion, all bell peppers, cerrano and habanero pepper, salt, pepper, shiracha, garlic powder, honey and hot sauce in a food processor. Pulse 6-7 times while adding the olive oil slowly through the top.

Next, add in the "crab meat" and pulse another 4 times. Remove mixture from food processor. Stir in one egg and panko crumbs.

Heat a large skillet and fill with 1 cup vegetable oil. Form the cakes with your hands, pressing firmly together making them about 3 inches around.

Fry for 3-4 minutes until golden brown, then drain.

I served these with Yucca fries and salad. Enjoy!

Eggplant Roll Ups

If your an eggplant fan, then this just might be your new favorite dish. I love the soft tender eggplant, mixed with the creamy ricotta and then the light crunch of the panko... It's just heavenly. Try it for yourself, they are also fun to make and even better to eat.

Ingredients:
- 1 medium eggplant
- 2 cups ricotta cheese (light)
- 1 cup sun-dried tomatoes (diced)
- 3/4 cup parmesan cheese, grated
- 1/2 onion, diced
- 4 garlic cloves, minced
- olive oil
- salt
- pepper
- garlic powder
- crushed red pepper flakes
- oregano
- bunch of fresh basil, chopped
- 2 cups panko crumbs
- Liz's Ultimate Sauce Recipe

To Make:
First, saute the onions, garlic and sundried tomatoes together until tender. In a large bowl, mix together with the parmesan cheese and the ricotta cheese. Add 1 tsp of salt, 1/2 tsp of pepper, 1/2 tsp of oregano, 1/2 tsp of crushed red pepper flakes and 1/2 tsp. of garlic powder. Mix together. Then add in  a handful of fresh chopped basil.

In a large pan, coat with olive oil and heat on medium heat. Slice the eggplant into long 1/4 inch thick strips and saute in the olive oil until soft. Season with salt and pepper. Cook on both sides then remove from heat and cool.

Next, spread a thick layer of the cheese onto one side of the eggplant and roll up. Continue with all of the strips.

Last, sprinkle the panko onto a flat surface. Season with salt, pepper and garlic powder. Coat the eggplant roll ups with the panko. Lastly, Grill the roll ups on all sides until golden brown.

Serve with my ultimate sauce or any other tomato sauce and top with fresh basil. ENJOY!

Butter Chicken

I've wanted to start broadening my horizons as far as cuisine goes so I've decided to learn some traditional Indian dishes. This one, Butter Chicken is well known and loved and I think mine turned out delicious. I also tried it with shrimp also but didn't add the heavy cream or butter, so it's a little more health conscious.

Butter Chicken

Ingredients:
- 1/2 pound chicken, cubed
- 3 tablespoons butter
- 1/2 onion, finely diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1/2 cup heavy cream

1 tablespoon garam masala seasoning

1 1/2 teaspoons ground ginger

1/4 teaspoon cayenne

 1/2 cup frozen peas

 pinch salt

To Make:

Begin by melting the butter in a saucepan and add in the onions. Add a dash of salt. Add the garlic and cook for 2 minutes on medium heat. Next, add the cubed chicken and all of the spices. Mix around and let the chicken cook on medium heat until it starts to soak in the flavors. Cook covered for 3 minutes to cook the chicken through.

Add in the tomato paste and thoroughly mix together. Next, add the cream and the peas. Mix and cook covered for 3 minutes until the peas are no longer frozen.

Serve with warm rice.

Spicy Indian Shrimp:

* Use the same ingredients but substitute the chicken with shrimp, butter with olive oil and the heavy cream with vegetable or chicken stock.

Ham, Green Pepper and Tomato Egg-White Omelet

Great for breakfast or brunch, these omelets are fantastic. Use whatever ingredients you have leftover because let's face it, anything tastes good in an omelet!

Ham, Green Pepper and Tomato Egg-White Omelet

Ingredients:

- 3 egg whites, lightly beaten
- 2 tomato slices, diced
- 1/4 onion, minced
- 1/4 green pepper, minced
- ham or other meat of choice, diced
- Pepper Jack Cheese
- canola oil
- salt, pepper,


To Make:

Heat a pan with the canola oil and saute the onions, pepper and meat until slightly browned. Slowly pour in the egg whites. Season with salt and pepper. Cook on medium low heat covered for 3 minutes. Add the tomatoes over top and the cheese right down the middle of the eggs and slowly fold onto it's side. Cook another 2-3 minutes covered and serve.

Panko Encrusted Salmon

If you are ever at a loss for ideas, this one is simple and really delicious. Panko crumbs are versatile and really easy to use. They keep the salmon moist and add great texture. Let me know what you think!

Panko Encrusted Salmon

Ingredients:
- 1-2 pounds of salmon (remove skin)
- 1 cup panko crumbs
- salt
- pepper
- oregano
- garlic powder
- canola oil
- 1/2 cup milk

To Make:

In a large pan, coat the entire bottom in canola oil. Heat on medium high, do not let it smoke.
Slice the salmon in half (serves 2-4) and season on both sides with salt and pepper. Shake the panko crumbs onto a flat, dry surface and season lightly with salt and pepper, garlic powder and oregano. Mix together and spread out.

- In a deep, large bowl add milk and season with salt and pepper. Dip each piece of salmon in milk before dredging into the panko mixture.

Once the salmon is completely covered in panko, gently place into the frying pan. Cook on both sides for 3 minutes and cover while cooking.

Serve with your favorite side dish.

Creamy Whole Wheat Linguine with Spinach and Sausage

Perfect for lunch or dinner and less than 30 minutes to make. You can also swap meats or veggies but this one is excellent. Try it out and let me know what you think.

Ingredients: (serves 4)
- 3/4 pound whole wheat Linguine
- 2 cups fresh spinach
- 1/2 cup grated Parmesan cheese
- 1/2 onion, diced
- 1 cup sausage, diced
- 1 jalapeno diced (seeds removed)
- 3 garlic cloves, roughly chopped
- olive oil
- crushed red pepper flakes
- garlic powder
- salt
- pepper


To Make:

Boil water for the pasta and cook according to package directions. DO NOT OVERCOOK. Remember to salt the water.

In the meantime, in a large skillet, saute the onions, garlic, sausage and jalapeno pepper in olive oil until tender on medium heat. Season lightly with salt and pepper. Add the spinach once the pasta is almost ready. Season liberally with salt, pepper, crushed red pepper and garlic powder. Once the pasta is ready, do not drain, spoon directly into the mixture of veggies. Begin mixing together. Add in 1/4 cup extra olive oil. Slowly add in the Parmesan cheese and mix together. Spoon 2 tables spoons of the remaining pasta water into the mix and let cook for 1 minute.

Serve immediately and top with extra Parmesan and red pepper flakes. Enjoy!

Hearty "Fish" Stew

This was a creation that pushes the limits of traditional fish stews. I used imitation crab meat which has a great flavor and texture and incorporated traditional stew elements like potatoes, carrots, onions and crushed tomatoes. It turned out delicious. This is the essence of being a SEXY CHEF.

Ingredients:

- 1 pound imitation crab meat

- 6 red potatoes - peeled and diced

- 2 cans petite diced tomatoes

- 3 carrots, peeled and sliced

- 1 onion, diced

- 6 garlic cloves, minced

- fresh basil

- 1 tsp. shriatcha sauce

- 1 tsp. dried oregano

- 1 tsp. crushed red pepper flakes

- 1 tsp. dried parsley

- 1 tsp. smoked paprika

- 2 tsp. salt

- 1 tsp. black pepper

- 1 tsp. garlic powder

- olive oil

To Make:

In a large saute pan, drizzle olive oil and saute the onions, carrots and garlic on medium heat for 3-4 minutes. Season with salt and pepper and mix together. Add the crab meat and more olive oil and mix together.

In the meantime, peel the potatoes and place in a microwave for 3-4 minutes to make them semi-tender. Dice them up and add into the mix. Add more olive oil and season with salt and pepper. Mix together.

Add in the 2 cans of petite diced tomatoes WITH THE LIQUID. Season with salt and pepper and the rest of the dried ingredients and the shriatcha sauce. Mix together.

Cover, reduce to medium low heat and simmer for 20 minutes before serving. Top with fresh basil. Serve and enjoy!

Pistachio Encrusted Honey-Mustard Salmon

This fish was the BOMB.... the flavors burst in your mouth with this sweet and savory dish. Serve with any vegetables and your set. This is a low-carb, high protein meal with lots of great omega-fatty acids that are essential to good health! Who though eating right could be this delicious and feel this SEXY?

Ingredients:

- salmon fillets (2-4   6 oz. each)
- 1/2 cup mustard
- 1/2 cup honey
- 1 cup peeled pistachios
- 1/2 tsp. dried oregano
- 1/2 tsp salt
- 1/2 tsp. black pepper
- 1/2 tsp crushed red pepper flakes
- olive oil


To Make:
  
In a glass bowl, combine the mustard and honey and whisk together until combined. Remove skin from salmon and pour the honey mustard all over the salmon. Coat completely on both sides and place in the refrigerator until your ready to use.

In a food processor, combine all spices and pistachios. Pulse together until pistachios are made into small bits. Don't over process.

In a large pan, coat with olive oil and turn stove to medium low heat. Allow the pan to get hot for about 4 minutes before adding the salmon. Note: if you use any higher than medium low, you could get the oil too hot and burn the crust of the fish.

Slowly add each salmon fillet into the pan and cook on medium low heat for about 4-5 minutes on each side.

Serve with your choice of veggies and enjoy!

Shriacha Shrimp

My husband found this delicious Asian sauce that is bright red and called Shriacha... I've since been using it in a LOT of things and I think it is AMAZING in this shrimp recipe... it's a bit spicy so if you like heat, this dish is for you!

Ingredients:

- 1 pound fresh shrimp, tails on
- 1/2 cup Shriacha Sauce
- 1/4 cup Warshire Sauce
- 1/4 cup soy sauce
- 1/4 cup olive oil
- 1/2 tsp. black pepper
- 1 tsp garlic powder

To Make:

- In a large bowl, whisk the wet ingredients together and place the shrimp in the bowl. Allow this to marinate for atleast 30 minutes.

Heat a large skillet. Place contents into the skillet and cook until the shrimp are done and a bit carmelized on top. About 5-6 minutes. Cook on medium high heat.

Serve with vegetables or as an appetizer. Enjoy!

Lemon Baked Tilapia

Looking for a quick meal that is easy and looks awesome? Try this Lemon Baked Tilapia. Tilapia is my go-to seafood dish because there are SO MANY different ways to prepare it and it's fast to make!

Ingredients:

- 2 tilapia fillets
- 2 lemons
- oregano
- paprika
- salt
- pepper
- olive oil (or cooking spray)

To Make:

Preheat oven to 355.

In a large baking dish, either drizzle with olive oil or spray with cooking spray. Place your tilapia fillets in the dish.

Season lightly with oregano, paprika, salt and pepper. Slice the lemons down the middle, remove seeds and gently sprinkle lemon overtop of the tilapia.

Place the lemon slices in the dish. Bake for 20 minutes and broil for 3 minutes.

Serve with fresh or sautéed vegetables.

Sun-Dried Tomato (Philly Cream Cheese) Mac'N'Cheese

These individual portions of this velvety and creamy dish will melt your taste buds. Packed with sun-dried tomatoes, plump peas and our star ingredient, Philadelphia Cream Cheese, this "typical dish" is transformed into a gourmet side dish that is worthy of any table.

Ingredients:

8 ounce(s) of Philadelphia Cream Cheese
8 ounce(s) of Sharp White Cheddar Cheese
1/2 pound(s) of mini shells
1 small onion, diced
4 garlic cloves, minced
1/4 cup(s) of sun-dried tomato packed in olive oil
1 cup(s) of frozen peas
1/2 cup(s) of Parmesan Cheese
1 cup(s) of heavy whipping cream
1 tbsp. of unsalted butter
1 tbsp. of Italian Bread Crumbs
1 tsp. of garlic powder
1 tsp. of crushed red pepper
1 pepper to taste
1 salt to taste
2 tbsp. of olive oil
4 sprays cooking spray

To Make:

Pre-heat oven to 360.
Boil pot of salted water
Cook the mini shells for 6 minutes, drain. Do not rinse.
Add the diced onion and minced garlic in 2 tbsp. of olive oil.
Cook for 5 minutes.
Open the Philadelphia Cream Cheese and cut into cubes.
Add the cubes one-by-one into the onions and garlic. Mix together. Season with salt and pepper.
In a food processor, blend the 1/4 cup of sun-dried tomatoes until blended. Add into the cream cheese mixture.
Add in 1 cup heavy whipping cream and butter, mix together. Season with salt and pepper.
Add in 1 cup frozen peas. Mix together.
Slowly mix in 1/2 cup grated Parmesan Cheese.
Grate the Sharp Cheddar cheese and slowly mix into the cheese mixture in small handfuls. Reserve 3/4 cup for later.
Season with 1 tsp. garlic powder.
Season with 1 tsp crushed red pepper flakes.
Season with salt and pepper. Mix together.
Add in pasta, mix together.
Arrange four mini baking cups in a large baking platter.
Spray with cooking spray to prevent from sticking.
Spoon pasta mixture into each cup, filling to the top.
Top each mini cup with remaining sharp cheddar cheese.
Sprinkle Italian breadcrumbs overtop each mini cup.
Place in oven for 10 minutes. Broil on High for 2 minutes
Remove from oven, serve while hot.

Philadelphia Cream Cheese Mini Stuffed Peppers

I'm really excited to be taking part in this fabulous new competition called the Real Women of Philadelphia with Paula Dean! Let me know what you think of my FIRST appetizer course...

Ingredients:

- 12 sweet mini peppers
- 8 ounces Philadelphia Cream Cheese
- 1/2 cup sun dried tomatoes, packed in olive oil
- 1 teaspoon pesto (or 6 fresh basil leaves)
- 3 pieces of turkey bacon
- 1/3 cup mozzarella cheese
- 1/2 onion, diced
- 4 garlic cloves, smashed and chopped
- olive oil
- crushed red pepper (to taste)
- pinch of salt
- 1/2 teaspoon of black pepper

To Make:

Drizzle olive oil into a medium sauté pan. Add in diced onion. Add in smashed, chopped garlic. Mix together and cook on medium high heat for 2 minutes.

Next, chop the turkey bacon and add into the onions and garlic. Cook for another 5 minutes on medium low heat.

In a food processor, add in the package of Philadelphia Cream Cheese, sun dried tomatoes, pesto, crushed red pepper flakes, salt and pepper. Pulse until well blended.

In a large bowl, mix together the cream cheese blend with the onions, garlic and turkey bacon. Add in the mozzarella cheese.

Heat oven to 365 degrees.

Wash and dry peppers.

Slice the tops off of the peppers and using a paring knife, remove the seeds and any insides.

Using a small spoon, gently spoon the cream cheese mixture into each pepper.

Line a baking sheet with tin-foil and arrange each pepper onto the baking sheet. Cover the top of the baking sheet with another piece of tin-foil.

Bake for 27 minutes.

Remove peppers and garnish with fresh parsley if desired.

Sweet Potato Fries

These are the BEST and so healthy for you. You can even use YAMS if you don't have sweet potatoes (sometimes they are hard to find or expensive).
If you havn't tried making this yet, I'm telling you it's the easiest thing EVER. Try it out and let me know what you think.



Ingredients: (2 servings)

- 1 large sweet potato or yam (about .75-1 lbs)
- olive oil
- salt
- pepper
- garlic powder


To Make:


Pre-heat oven to 365 degrees.

Peel the sweet potato (or yam) and slice into fry-like slices. Arrange on a baking sheet. Season with salt, pepper and garlic powder. Drizzle with olive oil. Mix together and spread out.

Bake for about 25 minutes and then broil on high for 5 minutes.

Remove from stove and serve immediatly.

Spicy Tofu Creole

If you haven't yet tried tofu, this is the dish to try. Tofu is very versitle and by using extra-firm tofu for this dish, it holds up very well.

Ingredients:


- 1 package extra-firm tofu
- 1 cup finely chopped onion
- 1/2 cup finely chopped green pepper
- 1/2 cup finely chopped celery
- 2 carots, peeled and diced
- 8 garlic cloves, chopped
- 28 ounces petite diced tomatoes
- 2 tablespoons tomato paste
- 1/2 cup water
- olive oil
- 2 bay leaves
- 1 tablespoon soy sauce
- 3 tablespoons whirshire sauce
- 2 tablespoons of Tabasco
- 2 tbsp. dried parsley flakes
- 1 teaspoon of crushed red pepper flakes
- salt
- pepper


To Make:


Saute the veggies in olive oil in a large pan for 3-4 minutes on medium high heat.

Drain the tofu for atleast 30 minutes prior to use. Cute into cubes and add into the the veggies. Add 2 tablespoons of olive oil and saute until browned about 12 minutes, stirring every 2 minutes. Season with salt and pepper.

Add in the tomatoes and the tomato paste and the water. Mix together. Add the bay leaves and the rest of the spices, soy sauce and Tabasco sauce. Season with salt and pepper.

Cover and cook on the stove about 10-15 minutes until the veggies are tender. Continue monitoring this on the stove and mixing together. Test to make sure it has enough spices.

Before serving, remove the bay leaves.

Serve over top of brown rice.

Mahi Mahi with Tomatoes, Asparagus and White Beans

Since I love cooking for people, I decided to make my parents a gourmet meal the other day. This dish was just something I came up with while browsing around the grocery store. The outcome... deliciousness. Check it out and let me know what you think!

Ingredients:
- 4 pieces of mahi mahi
- 1/2 pound fresh asparagus (the smaller the stalks the better)
- 3 large fresh tomatoes, diced
- 1 can white beans
- 2 onions, diced
- 20 garlic cloves, minced
- 2 large lemons
- 1/2 cup feta cheese
- olive oil
- oregano
- parsley
- garlic powder
- crushed red pepper
- salt
- pepper

To Make:
in a small pot, saute 1 onion and 10 garlic cloves in olive oil until tender. Drain and add the white beans, season with salt, pepper, oregano and fresh grated lemon zest (to taste). Let simmer on medium heat until the meal is ready, about 20 minutes. Add additional liquid if beans start to stick, stir every 5 minutes.

Next, in a large saute pan, saute the rest of the onion and garlic in olive oil for 2 minutes. Add in the fresh tomatoes and cook for 5 minutes. Season liberally with salt and pepper. Chop the fresh asparagus into 3 large pieces per stalk, making sure to discard the hard ends. Add in the fresh asparagus and cook for another 3 minutes, adding in fresh lemon zest, extra salt and pepper and crushed red pepper to taste.

In a grill pan, drizzle with olive oil and heat for 1-2 minutes. Lightly season and prep the mahi mahi with salt, pepper, parsley, oregano and freshly squeezed lemon. Once the grill pan is hot, place the mahi mahi onto the grill. Cook on medium high heat about 5 minutes on each side, depending on how thick the fish is.

To Plate:
Arrange a scoop of the white beans on the bottom, place the mahi mahi on top and arrange the vegetables over top of the fish. Top with fresh feta cheese and a lemon.

Serve immediately.