Do we find it a little funny that the single girl is yet again writing about Valentine’s Day? Like I have a clue! My blog is named My Bottomless Ex-Boyfriend …and I’ve been contemplating adding a letter ‘s’ at the end. No– seriously contemplating that. Like… thinking up a whole blog scheme– The girl who cooks a lot and goes on dates a lot and writes about all her kitchen and dating exploits equally.
I mean, if you heard some of the stories… you might be interested.
But the most interesting thing about me, the thing I keep in my back pocket for when I start to ramble and the boy starts to yawn, is that I cook A LOT (emphasis here, boys love this) and that I blog. If I were to write about my dates, well then I could never tell my dates about the blog. What if they try to find it? What if they Google me? (Danielle’s Rules of Dating, Rule #47: Do not supply male with your last name until date #3.) (Only two people in the past year have made it to date #3. I’m picky.)
Alas, here I am giving Valentine’s Day Dinner advice.
My advice? Easy, easy, easy. Simple and perfect is WAY more impressive than complicated and mediocre. This Mahi calls for few ingredients, little prep work, one small skillet and one dish in the oven. The pomegranate is festive, the balsamic flavorful. Add a handful of greens and a simple whole grain to make it a complete meal — you can even go for microwave rice if stove-cooking whole grains makes you want to bash your brains out because you inevitably burn it every single time (i.e. ME).
Then take your date through the McDonald’s Drive-Thru for a vanilla cone — only slightly more complicated than the Mahi you’re making. If he doesn’t appreciate simplicity and YOU, he might not be worth your V-Day Dinner Time.
Did all you eligible bachelors catch that? Mickey D’s ice cream is much more my style than mile-high pie at the fanciest restaurant in town.
Other Favorite Valentine’s Day recipes:
Breakfast: Poached Eggs with Bacon Roasted Butternut Squash
Breakfast: Aunt Janet’s Cinnamon Rolls
Appetizer: Cranberry Sauce Cream Cheese Dip with Candied Pecans
Appetizer: Roasted Grape Crostini with Brie & Thyme
Dinner: Lamb Chops with Pomegranate Gremolata and Carrot Goat Cheese Mash
Dessert: Guinness Chocolate Cheesecake with Bailey’s Whipped Cream
Dessert: The Fudgiest Brownies on Earth
Pomegranate Balsamic Mahi Mahi
- 2 6- ounce skinless mahi mahi fillets
- 1 tablespoon olive oil
- 1 tablespoons freshly squeezed lemon juice
- 1/2 cup balsamic vinegar
- 1/4 cup pomegranate juice
- 1/2 cup pomegranate seeds
Preheat oven to 450 degrees F.
Lay mahi mahi fillets in a square baking dish. Drizzle with olive oil and lemon juice. Bake until the fish flakes easily, about 15-20 minutes.
Meanwhile, in a small saute pan, heat balsamic vinegar, pomegranate juice, and pomegranate seeds over medium-high heat. Bring to a slow boil, then lower to a simmer. Let the sauce reduced about 20 minutes. Spoon over mahi mahi fillets.