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Cabin Cooking with Shannon for February

Cabin Cooking with Shannon!

If you are like most people, you decided that “this year” you will be healthier. Then February comes around and you are back to your old ways that your less healthy self used to practice. Don’t fret! We’re human so we are not supposed to be perfect, and there’s still time to start that healthy lifestyle plan.

One of my weaknesses is food so I try to offset the things I eat that aren’t so good for me (ice cream, desserts, fried foods), with healthy, hearty meals that also taste delicious. This is most challenging when I am traveling and not cooking in my own kitchen. And most of my friends, family and coworkers face these same challenges.

Starting this month, we will be sharing our newest feature, Cabin Cooking with Shannon, where yours truly will make some recipes I am inspired by using local produce, fish and meats caught or grown only minutes from your favorite Virginia State Parks.  

Hopefully these recipes will inspire the culinary expert inside of you to whip up something tasty (and healthy) while staying in one our *Virginia State Park cabins and lodges. We’ll make it even easier because we’ll also be highlighting some Farmer’s Markets and fish and meat markets that are a short drive from the parks to pick up some of your ingredients.

Check out this month’s Cabin Cooking video and recipe:

Seared Mahi Mahi with Zesty Basil Butter Sauce and Black Beans and Rice 

You will find the list of the ingredients below the video. This recipe is easy to make, healthy, extremely tasty, and will make you look like an at home chef ready for your own cookbook!

Enjoy!  Until next time…

From start to finish, this recipe takes about 45 minutes.

Here’s what you’ll need for the mahi mahi with zesty basil butter:

3 tablespoons unsalted butter
1 1/2 teaspoons freshly squeezed lemon juice
1 large garlic clove, finely chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 tablespoons chopped fresh basil leaves
3 tablespoons olive oil
4 mahi mahi fillets (6 to 8-ounce)
Additional salt and pepper for seasoning

And here’s what you’ll need for the rice and black beans:

1 cup brown rice (using white rice is fine but try brown rice and it’ll make the dish a bit healthier!)

2 ¼ cups water

2 garlic cloves, minced

2 tbsp olive oil

1 can of black beans

1 small onion, chopped

1 jalapeno, chopped fine

1 tsp ground cumin

1 tsp oregano

¼ teaspoon cayenne pepper

1 tbsp fresh cilantro, chopped

Juice of 1 lime

Salt to taste

*Shannon chose First Landing State Park for her first Cabin Cooking with Shannon segment. If you would like to learn more about the cabins at First Landing State Park, click here, or any other Virginia State Park here.


Published: 02/12/2014


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