Ginger- soy glazed Mahi Mahi with broccoli slaw

Last night, I tried a new recipe from Coastal Living: Ginger-soy glazed Mahi Mahi. It turned out really good. I especially loved it because ginger is my favorite!! To sneak some veggies in, I made a dressing using the same ingredients in the glaze and tossed it with broccoli and carrot slaw. This was a perfect, light summer supper...

Ginger- soy glazed Mahi Mahi
(That's the link to the Coastal Living Recipe)

Broccoli Slaw with ginger soy dressing

1/2 package broccoli and carrot slaw
1 Tbs soy sauce
1 Tbs honey
1 tsp grated fresh ginger
1 tsp finely chopped shallot
1 tsp finely chopped garlic
1 tsp sesame oil
1 Tbs rice wine vinegar
1 tsp dijon mustard

Stir all but the slaw together in a medium bowl. Add slaw and toss to coat.



I had a sheet of puff pastry in the freezer that I needed to use, and yesterday I bought a big bag of granny smith apples...so I decided to try to make an apple tart. Cooking Light saved the day once again! I found this super easy and delicious recipe:

Tart aux Pommes

Instead of making the pastry, I just thawed out my puff pastry and used it...even easier! It turned out so pretty and delicious!

Slow cooker pulled pork with apple and pear slaw

Like any good southern girl should, I love a good pulled pork barbeque sandwich. (For the record, my all time favorite barbeque is a tie between The Rib Cage and Handy Andy's in Oxford, MS.) This was my first attempt at making my own pulled pork. I must say that it was much easier than I thought it would be, and it was super good. As you probably guessed, both of these recipes are from Cooking Light.

Slow Cooker Pulled Pork

Cooking Light

1 (3 lb.) boneless pork shoulder, skin and excess fat removed
1 onion, chopped
1/2 cup low-sodium chicken broth or water
2 cups bottled or homemade barbecue sauce
2 tablespoons mustard
2 tablespoons honey
1 tablespoon soy sauce
Salt and pepper

Trim pork of any excess fat. Scatter onion over bottom of slow cooker and place pork on top. Add broth, cover and cook on low until very tender, about 8 hours. Remove meat and let cool.

When cool enough to handle, pull meat into thin shreds, removing all fat and gristle. Skim excess fat from liquid in slow cooker.

Return pulled pork to slow cooker and stir in barbecue sauce, mustard, honey and soy sauce. Season with salt and pepper. Cook for 1 hour longer on low.


Serve on whole wheat buns with baked beans, slaw, or the sides of your choice. Tonight, I made this slaw- light, tangy, and refreshing! I also heated up some canned honey baked beans to go with it. Mmm mmmm mmmmm.

Apple and Pear Slaw

Cooking Light

1/4 cup cider vinegar
1 tablespoon brown sugar
2 teaspoons poppy seeds
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups thinly sliced Granny Smith apple (about 1 large apple)
2 cups thinly sliced pear (about 1 large pear)
1 (12-ounce) package cabbage-and-carrot coleslaw

Combine first 5 ingredients in a small bowl; set aside.

Combine apple, pear, and coleslaw in a large bowl; stir in dressing. Chill up to 2 hours.