This mahi mahi dish has sweet & sour flavors with a hint of freshness from the ginger. It’s really easy to make, and the marinade is used two ways: as a marinade (of course!) and then later on it’s reduced to make a glaze.
My grandma is a great baker, and she makes this amazing chocolate cake with coffee in it. That little bit of coffee flavor gives the chocolate cake an added dimension of delicious. This microwave version is, of course, not the same as my grandma’s cake, but it’s still hits the spot and has that chocolatey coffee goodness.
This popcorn, flavored with a little bit of butter, dijon mustard, sugar and salt is so, so good. It might be my new favorite popcorn, even rivaling my previous favorite – fresh cheese popcorn from Garrett’s of Chicago. And with only 1 tbs of butter per serving, it’s way healthier than Garrett’s. :)
At the grocery stores around here, they sell these bags of about a dozen sweet peppers for a couple dollars. They are so bright and colorful and inexpensive that the last time I was shopping it caught my eye and I had to buy them. The silly thing about this is, I don’t really like peppers. Unless they are pretty well hidden in my food or masked by another flavor I usually pick them out. I want to like peppers though, so I was determined to find a recipe that helps ease the transition. This recipe did the trick! I think they thing that made it work for me is the roasting of the vegetables. Also, the wine sauce adds enough subtle flavor to compliment the peppers without overpowering them.