mahi mahi with sliced lemons

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  • Braised and broiled to crispy and tender perfection, this Mexican Pulled Pork will quickly become a family favorite dinner! Simple enough to make for a quick family dinner, yet delicious enough to serve at parties, get togethers and more! ✨ Save this post! Full recipe below! 👇 (For Printable Recipe Card and Notes: https://www.chewoutloud.com/pork-carnitas-recipe-mexican-pulled-pork/) Ingredients: 1 (3.5 to 4 lb) boneless pork butt, fat trimmed to 1/8 inch thick, and cut into 2-inch chunks 1 brown onion, peeled and halved 2 whole bay leaves 1 tsp dried oregano 2 tsp ground cumin 1 tsp garlic powder table salt and ground black pepper to taste 2 cups water 2 TB juice from 1 fresh lime 1 medium orange, quartered 18–20 (6 inch) corn tortillas, warmed Optional garnishes: lime wedges, minced red onion, fresh chopped cilantro, salsa, thinly sliced radish, diced avocado, Tapatio hot sauce Instructions: Adjust oven rack to lower middle position. Preheat oven to 300F. Combine pork, onion, bay leaves, oregano, cumin, garlic, 1 1/2 tsp table salt, 1 tsp pepper, water, and lime juice in a large Dutch oven Liquid should barely be covering the meat. Juice the orange in a bowl and add both the juice and orange remnants to the pot. Bring mixture to simmer over medium high heat, stirring occasionally. Cover pot and transfer to oven. Cook until meat is soft and is fork tender, about 2 1/2 hours, stirring meat around once during cooking. Remove the pot from oven. Transfer pork to a bowl with slotted spoon. Remove orange halves, onion, and bay leaves from the liquid and discard. Do not skim fat from liquid. Place pot over high heat and simmer liquid, stirring often, about 10-12 min. You should end up with 1 cup of reduced liquid. Turn oven to broil. Shred pork roughly; not too finely. Fold in the reduced liquid, season with salt and pepper to taste. Spread pork in even layer on rimmed baking sheet. Place sheet on an upper rack and broil until top of meat is well browned but not charred. Edges should be slightly crisp. 5-7 in. Serve immediately with your choice of garnishes and warm corn tortillas. #makeitdelicious #scrumptiouskitchen #bhgcelebrate #onthetable #dailyfoodpic
  • Your carne asada can be ultra tender, with a secret ingredient that works for almost any cut of beef you want to grill! ✨ Save this post! Full recipe below! 👇 (For Printable Recipe Card and Notes: https://www.chewoutloud.com/tender-carne-asada-recipe/) Ingredients: 2–3 lbs skirt or flank steak, roughly trimmed 1/4 cup regular strength soy sauce (or Tamari, for gluten-free*) 6 cloves garlic, minced 3 TB freshly squeezed lime juice 2 TB olive or canola oil 1 TB sugar 2 tsp ground cumin 2 tsp onion powder 2 tsp ancho chili powder 2 kiwi fruits, peeled and mashed Optional toppings: Pico De Gallo, sliced avocado, lime wedges, chopped cilantro Instructions: Seasonings: In a 9×13 pan or large dish, add the soy sauce, garlic, lime juice, oil, sugar, cumin, onion powder, and chili powder. Use hand whisk to incorporate well. Set aside. Coat: Using paper towels, dab off all excess moisture from beef. Use fork to poke holes throughout beef. Place beef in the pan with marinade. Evenly coat beef on all sides, ensuring every bit of beef is well coated (if you have two steaks, ensure even coating on both.) Cover with cling wrap. Chill 3-9 hours. Tenderize: During the last 30 minutes of marinade time, evenly press mashed kiwi onto all sides of beef, making sure every part of the beef has a bit of kiwi on it. Cover and chill no more than 30 minutes max. Cook: grease the grill; heat on high until smoking hot. Grill steak just until both sides are nicely charred and browned, and interior is medium rare. Cook time will vary, depending on thickness of steaks. Usually, once the exterior is nicely charred, skirt/flank steaks should be done, as they are thinner cuts. Rest: Transfer steak to cutting board and let it rest for 5-10 minutes, without slicing. Then, slice very thinly against the grain (perpendicular to the grain) and serve immediately with your choice of toppings. #makeitdelicious #scrumptiouskitchen #bhgcelebrate #onthetable #dailyfoodpic #homemade #hereismyfood #whatsonmyplate #getinmybelly #foodblogfeed #lovefood #igfoodies #instafood #instayum #easyrecipes #foodblogeats #imsomartha #mywilliamsonoma #abmfoodie #whatweeat #makemore #f52grams
  • In mere minutes, you’ll be dishing up unbelievable flavor with this 20-Minute Lo Mein. Pair it with your favorite protein for the ultimate flavor packed weeknight meal! ✨🤩 Save this post! Full recipe below! 👇 (For Printable Recipe Card and Notes: https://www.chewoutloud.com/20-minute-skillet-lo-mein/) Ingredients: For the Sauce: 4 TB less-sodium, good quality soy sauce 1 TB mirin 1 TB granulated sugar 1 TB pure Asian sesame oil 1/4 tsp freshly ground black pepper For the Lo Mein: 8 oz fresh Asian style noodles (or spaghetti/linguine, if you can’t find the fresh noodles) 2 TB pure Asian sesame oil 2 TB olive oil 1 onion, thinly sliced 6 cloves garlic, minced 1 1/2 cups matchstick carrots (pre-cut from store) 1 1/2 cups bell pepper, seeded and roughly chopped Optional Garnishes: thinly sliced green onions, toasted sesame seeds, sriracha Instructions: Boil: Fill pot with generously salted water, and cook your choice of noodles according to package instructions to al dente (be sure not to over-cook.) Drain well and toss with 2 TB Asian sesame oil; set aside. Sauce: While noodles are cooking, prepare the rest of the dish: In a bowl, whisk together all sauce ingredients. Set sauce aside. Heat 2 TB olive oil in a large, deep skillet (you can use a wok, but it’s not necessary.) Once oil is hot, add onions and garlic, stirring 2 minutes until fragrant. Add carrots and bell peppers, stirring 3-4 minutes or until softened. Toss: Add the cooked/drained noodles into the skillet. Pour your prepared sauce evenly over the noodles, tossing gently to coat all ingredients thoroughly. Serve warm, with your choice of garnish. #makeitdelicious #scrumptiouskitchen #bhgcelebrate #onthetable #dailyfoodpic #homemade #hereismyfood #whatsonmyplate #getinmybelly #foodblogfeed #lovefood #igfoodies #instafood #instayum #easyrecipes #foodblogeats #imsomartha #mywilliamsonoma #abmfoodie #whatweeat #makemore #f52grams #f52community #tohfoodie #eatsharerepeat #foodblogeats
  • Savor the end of Summer watermelon season with this delicious Watermelon salad! 🍉 This salad is easy to make and deliciously refreshing! ☀️✨ Save this post! Full recipe below! 👇 (For Printable Recipe Card and Notes: https://www.chewoutloud.com/watermelon-salad-recipe/) Ingredients: 5 cups watermelon, cubed 1 1/2 cups yellow grape or cherry tomatoes, halved 1 small red onion, chopped 1/2 cup freshly torn basil leaves 1/4 cup freshly squeezed lime juice 2 TB pure honey freshly ground black pepper to taste Instructions: Combine: In a large bowl, combine all ingredients. Use rubber spatula to gently fold together until well combined. Cover and Chill: Cover and chill no more than 1 hour before serving (watermelon salad is best served immediately.) #eatingwell #cookinglight #skinnytaste #eatrealfood #makesmewhole #eatclean #healthfood #healthyeats #fitfoodie #healthyish #mealprep #simplerecipes #simplemeals #foodisfuel #thenewhealthy #makesmewhole #healthychoices #justeatrealfood #recipeideas #deliciousandnutritious #healthyswaps #cleaneatingrecipe #healthyish #homemade #healthylifestyle
  • This Mint Chip Ice Cream is jaw-dropping delicious ✨✨✨ SO much better than store bought!! Just a few ingredients and you’re in mint-chocolate bliss 🥰 Save This Post! FULL Recipe Below 👇🏼 (For Printable Recipe Card and Notes: https://www.chewoutloud.com/mint-chocolate-chip-ice-cream/) 1 cup whole milk, well chilled 3/4 cup granulated sugar 2 cups heavy cream, well chilled 1.5–2 tsp pure peppermint extract, or to taste 4 oz semi-sweet chocolate bar, chopped into tiny pieces In bowl, use whisk to combine milk and sugar until dissolved. Stir in heavy cream and peppermint. Turn ice cream maker on and pour mixture in and let church for about 25 min. During the last 5 minutes of churning, slowly add in chopped chocolate. Transfer ice cream in airtight container for at least 2-3 hours before enjoying. #icecream #summer #mintchocolatechipicecream #mintchocolatechip #homecooking #fromscratch #delicious #frozendessert #frozentreats #dessert #recipeoftheday #easyrecipes #summertreats #huffposttaste #buzzfeast #eater #feedfeed #twincitiesbloggers #midwestliving #tasty #homemade
  • This wild rice pilaf recipe creates a side dish that’s full of delicious flavor while being an easy and healthy! 🍚✨ Save this post! Full recipe below! 👇 Ingredients: 2 cups wild rice blend (such as Lundgren’s) Regular strength chicken or vegetable broth (enough to use instead of water, for cooking rice according to package instructions) 1/4 cup salted butter, sliced 1 large onion, chopped 1 cup thinly sliced baby carrots 2 cups freshly shaved brussels sprouts 4 garlic cloves, minced 1 tsp dry Italian seasoning 1/4 tsp freshly ground black pepper Instructions: Cook rice according to package instructions, using the broth instead of water. When cook time is up, do not open lid; turn heat off and keep lid tightly covered for 10 minutes to allow continued steaming. If rice is still a bit too firm, mix in just enough extra broth to moisten all rice, cover, and simmer another 10 minutes. While rice is cooking, add butter to a large/deep skillet over medium high heat. Once butter is melted and starting to bubble, add onion and carrots. Stir to combine. Cover and cook 5 minutes, stirring occasionally. Add brussels sprouts, garlic, Italian seasoning, and black pepper, stirring another 2 minutes until softened. Check rice for doneness. Fluff with fork and add to skillet with vegetable mixture, stirring to incorporate. Taste and season with kosher salt and freshly ground black pepper as needed. #recipeoftheday #americastestkitchen #buzzfeedfood #cooksillustrated #feedfeedathome #huffposttaste #todayfood #food52grams #onthetable #shareyourtable #foodgawker #bareaders #foodblogfeed #droolclub #whatweeat #newrecipe #inmykitchen #easyrecipe #instaeats #makemore #foodblogeats #vscofood #nytcooking