Birthday Dinner for Phyllis

I invited Phyllis over last night to continue to celebrate her birthday, and I got to create a couple of new recipes to share with you guys.

Quinoa with Jicama

2 cups of vegetable stock

1 cup quinoa

3 T onion, diced

1 cup of diced jicama, about a fourth of one.

3 T red bell pepper, diced

3 scallions, diced, include most of stem

In saucepan with tight fitting lid, place all ingredient and bring to a boil. Reduce heat to simmer and cook for approximately 20 minutes or until quinoa start to open up.

Caribbean Mahi Mahi

1 lb of Mahi Mahi fillets
2 T Old Bay seasoning
2 T ground ginger
1/4 of small onion, thinly sliced
3 scallion, diced including stems
1/2 of a mango, diced
3 T diced red bell pepper
2/3 cup grape tomatoes, sliced in half
1 cup sugar snap peas
2 T fresh cilantro, chopped
2 T olive oil

Pat dry the Mahi fillets and rub with the Old Bay and ginger, let the fillets rest at least 20 minutes.
In a small skillet heat 1 T of olive oil and saute the onions over medium heat until soft, add the mangos, scallions and red peppers and cook a few more minutes to just get the mango and peppers soft.
In a large skillet add the remaining olive oil, saute the snap pea for 2-3 minutes. Spoon the peas on top of the vegetables in the small skillet.
Add the mahi fillet to the large skillet and saute them for about 3 minutes a side. Remove to a serving platter or on to dinner plates.
Turn the heat on the small skillet to get the vegetable hot, only a minute or so. Top mahi fillets with the vegetables and enjoy!

Here is Phyllis at Colligiate's Soccer game against Central Hardin, in sub-regional final.

Colligiate lost in overtime.

It was rediculously cold, what a trooper!