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Monthly Archives: January 2012

Parmesan-Crusted Tilapia

Parmesan-Crusted Tilapia

I had never eaten Tilapia, much less cooked it until a couple of months ago.  I came across a recipe on Pinterest, which has become my newest addiction, and thought I would try it.  It was absolutely amazing.  So I made it again tonight.  I love this because it is one of Rachel Ray’s recipes and is so quick and easy and it only uses 5 ingredients, which other than the tilapia, most people have on hand. 

 

 

Rachel Ray’s Parmesan-Crusted Tilapia

  • ¾ cup freshly grated Parmesan cheese ( I didn’t use fresh, just the kind in the shaker)
  • 2 teaspoons paprika
  • 1 tablespoon chopped flat-leaf parsley
  • 4 tilapia fillets (about 1 pound total)
  • 1 lemon, cut into wedges
  • Preheat the oven to 400°. In a shallow dish, combine the cheese with the paprika and parsley and season with salt and pepper. Drizzle the fish with olive oil and dredge in the cheese mixture. Place on a foil-lined baking sheet and bake until the fish is opaque in the thickest part, 10 to 12 minutes. Serve the fish with the lemon wedges.

 

 

 

 

 

 

This was so yummy and even Cheyenne, who can be pretty picky when it comes to new foods, said “Momma, you make good fish!  Yummy in my tummy!  Deeeeeelicious!!”  Then again after she finished eating, she came over to me and gave me a huge hug and said “That was so good Momma!”  She ate every bite of her fish and even ate the extra half that was left.  Talk about making you feel good…it made me feel so good that she finally really liked something I fixed. 

I also got some frozen hushpuppies from the store and baked those to go with the fish. 

 

 

 

 

 

 

 

I also found a recipe for some cole slaw and made that, but I think I added too much mayo, which I like it creamy, but it didn’t seem creamy enough so I added a little more, then when I added the sugar, and it reacted with the mayo, it got really creamy and almost liquidy.  But it was still good and I will make it again, knowing not to add extra mayo even if it looks like it needs it.  🙂

I hope you give this a try as it is quick, easy and delicious!!  Let me know if you try it!  I love comments!

Happy cooking,

Lori

 

 
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Posted by on January 29, 2012 in Fish/Seafood, Quick & Easy

 

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Sopapilla Cheesecake

Sopapilla Cheesecake

I went to a Mom’s Night In with our playgroup last night and we had so much fun!  We each brought something and sat around talking, eating, drinking margaritas, and making cute little crafts for our kids’ rooms. 

 

 

I know it isn’t food related, but I had to show off my cute little craft for Cheyenne’s room that I made at Mom’s Night last night.  Isn’t it cute?? 

 

 

 

 

Anyway, onto the awesome dessert I took last night that was loved by all and didn’t last long at my house once the remains came home. 

Sopapilla Cheesecake

-3 cans pillsbury butter crescent rolls
-2 (8oz) packages cream cheese (softened)
-1 cup sugar
-1 teaspoon vanilla
-1/4 cup butter (melted)
-Cinnamon & sugar

Unrolled and spread 1 & 1/2 can crescent rolls on bottom of un-greased pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350 degrees for 20-30 minutes.

 

 

 

 

 

 

 

 

I took the suggestion on the website that I got this recipe from that said you can use just 2 cans of crescent rolls instead of 3.  When I unrolled the first tube of dough, it pretty much covered the bottom of my 9 X 13″ pan.  Then the other tube covered the top too, but you have to kind of stretch it out a little and pinch the seams. 

This was so delicious.  Not healthy in any way, but yummy and everyone that ate some loved it!  Cheyenne said it was yummy in her tummy!! 

Let me know if you make this and let me know how you like it!! 

Happy Cooking,

Lori

 
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Posted by on January 27, 2012 in Sweets & Treats

 

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Cheesy Zucchini Rice

Cheesy Zucchini Rice

I made this rice along with the Parmesan Romano Panko Crusted Chicken Breasts last night and it was really good.  It’s a nice way to sneak some veggies in for the kids and since Cheyenne loves rice and cheese, she absolutely loved this rice. 

 

 

Cheesy Zucchini Rice

  • 2 cups chicken or vegetable broth
  • 1 cup long-grain white rice
  • 2 Tbs butter
  • 1 medium zucchini, grated on the large holes of a cheese grater
  • 1 cup shredded sharp cheddar
  • salt and pepper, to taste

Bring the broth to a boil in a medium saucepan.  Stir in the rice, cover, and reduce heat to low.

Cook about 20 minutes, or until most of the liquid has been absorbed.

Remove from heat, add the butter and zucchini, and cover.  Allow to stand 5 minutes, then stir to incorporate.  Stir in the cheese, season with salt and pepper, and serve.

Let me know if you make this and how you like it! 

Happy Cooking,
Lori

 
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Posted by on January 27, 2012 in Quick & Easy

 

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Parmesan Romano Panko Herb Crusted Chicken Breasts

Parmesan Romano Panko Herb Crusted Chicken Breasts

I tried another new recipe tonight and it was pretty good, but I was so rushed because I had a mom’s night with our playgroup and so I was rushing to get dinner done because as usual, it takes longer than the recipe says. 

Once I got dinner done, I had to rush to make my dessert to take to mom’s night, which is posted here, and I didn’t even feel like eating, but I did take a few bites and this chicken was amazing!! 

Parmigiano Panko Herb Encrusted Chicken Breasts

4-6 chicken breasts (enough for your family)
olive oil
panko flakes – enough for breading
1 1/2 cupsParmesan Romano– grated
2 tablespoons dried basil
salt/pepper

1. Trim your chicken breasts of any excess fat. Take a piece of plastic wrap and cover your chicken breasts. Pound them out with a mallet until they’re about 1/4″ thick.

2. In a large deep sided pan (I used my chicken fryer) over medium-high heat, put enough olive oil to pan fry your chicken breasts.

3. WHILE your oil is heating, place panko flakes into a pie dish (or another dish large enough to bread your chicken). Add Parmigiano, basil and season with salt and pepper. Mix together with a fork. Press chicken breasts into Panko mixture, breading chicken on both sides. Continue until all chicken is breaded.

4. Place breaded chicken breasts into hot oil and fry until golden brown on both sides. Turning as necessary. Careful not to crowd the pan (do batches if necessary) Roughly 3 minutes per side depending on the thickness of chicken. Allow chicken breasts to rest before serving. 

It took a little more than 3 minutes for me, but then I had the stove on medium heat.  When I turned it up to medium high, or a little above, they browned really quickly and didn’t get done in the middle, so I had to cook a little longer and the breading got a little more browned. 

They really were good and I plan on making them again when I’m not so rushed.  I made Cheesy Zucchini Rice with this and it was really good too!! 

As always, let me know if you make this and how you like it!  I love comments!!

Happy Cooking,

Lori

 
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Posted by on January 27, 2012 in Chicken

 

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Tortellini Italiano

I got this recipe for Tortellini Italiano in my e-mail today.  I am signed up to receive recipe e-mails from Kraft Foods and I get lots of yummy recipes from them and this looked like another great one!!

It is extremely easy and quick which is always a plus around here!

 
Tortellini Italiano
 
1 pkg. (1 lb.) frozen cheese tortellini
1 cup chopped red peppers
1 cup frozen peas
1 tub (10 oz.) PHILADELPHIA Italian Cheese and Herb Cooking Creme
 

 

 

 

 

 

 

 

 

COOK pasta as directed on package.

MEANWHILE, cook and stir vegetables in large nonstick skillet sprayed with cooking spray on medium heat 4 to 5 min. or until peppers are crisp-tender and peas are heated through. Add cooking creme; cook and stir 2 min.

DRAIN pasta. Add to skillet; stir.

 

I don’t have a big enough skillet, so after I cooked the veggies and creme in the skillet, I poured that into the pot that had the drained tortellini in it. 

 

 

 

 

You can also use meat-filled tortellini to make it a little less cheesy.  I actually wish I had used meat-filled tortellini instead of cheese. 

I served it with a salad and mini croissant rolls. 

 

 

 

 

 

 

 

 

 

 It was good, but it was not as creamy as I like.  Maybe I didn’t cook the cooking creme long enough with the veggies, but it was creamy when I poured it over the pasta.  Maybe adding a little milk to thin it down would work.  The creme just started to settle on the pasta and wasn’t as sauce-like as I was hoping for, but it was good. 

It wasn’t one of my favorites, but I may try again with some modifications and maybe some of you guys will like it!

If you make it, let me know how you like it!  I love comments!!

Happy cooking,

Lori

 
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Posted by on January 24, 2012 in Quick & Easy

 

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Classic Tuna Noodle Casserole

Classic Tuna Noodle Casserole

Tonight, I wanted something easy and relatively quick to fix for dinner and I decided on Classic Tuna Noodle Casserole.  It was yummy and every bit of it got eaten up! 

 

 

Classic Tuna Noodle Casserole

Ingredients
 
1 can  (10 3/4 ounces) Campbell’s® Condensed Cream of Celery Soup (Regular or 98% Fat Free) 
1/2 cup  milk 
1 cup  Birds Eye® Sweet Garden Peas  
2 cans  (about 6 ounces each) tuna, drained 
2 cups  medium egg noodles, cooked and drained 
2 tbsp.  dry bread crumbs 
1 tbsp.  butter, melted
 
Heat the oven to 400 degrees F. Stir the soup, milk, peas, pimientos, if desired, tuna and noodles in a 1 1/2-quart baking dish. Stir the bread crumbs and butter in a small bowl.
 
Bake the tuna mixture for 20 minutes or until hot and bubbling. Stir the tuna mixture. Sprinkle with the bread crumb mixture.
 
Bake for 5 minutes or until the bread crumb mixture is golden brown.
 
 
I know tuna is one of those foods that you either love or hate.  I happen to really like tuna and it has been so long since I’ve had a tuna noodle casserole.  I wanted to something different to break up the week since I didn’t cook last night and we had fried chicken so I didn’t want to fix the chicken dinner I was planning on.  I think I’ll fix it Friday, so stay tuned for Garlic Parmesan Chicken! 
 
 
 
 
 

 

 
 
 
 
 
 
 
 
 
 
 
Let me know what you think if you try this yummy recipe!  I love comments!
 
Happy cooking,
 
Lori
 
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Posted by on January 18, 2012 in Quick & Easy

 

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Quick Chicken Salad

Quick Chicken Salad

I found this recipe a few months ago and wanted to try it because I love chicken salad.  It is so quick and easy and I love to fix this when I haven’t planned a meal or just don’t feel like cooking.  You can cook some chicken and use that, but I use the canned chicken to make things easier and quicker. 

 

Quick Chicken Salad

  • 2 ( 12.5 oz) cans of chicken (or 3 cups diced cooked chicken)
  • 3/4 cup light mayonnaise
  • 1 cup red grapes, halved
  • 1 green onion, diced
  • 1 stalk celery, diced
  • 1/2 cup diced apple
  • salt and pepper to taste

In a bowl, combine the chicken, mayo, grapes, green onion, celery, apple, salt, and pepper.  Combine until well blended.  I like to combine until the chicken chunks are all broken up into small shreds. 

Serve on rolls, bread, or croissants sprinkle with some cashews or pecans.  This can also be served on a lettuce leaf.

 

 

 

 

 

 

 

 

 

I love to have mine on a croissant roll and it is so yummy and I always end up eating way too much! 

As always, I love comments, so let me know what you think!! 

I hope you get a chance to make it soon.  Let me know how you like it! 

 

Lori

 
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Posted by on January 10, 2012 in Uncategorized