Parmesan Crusted Tilapia

 

I am trying to use up some of the things in my freezer before grocery shopping this weekend. I knew I had a some tilapia so I went in search of a recipe that I already had the ingredients on hand. I found this recipe through Pinterest. It was posted by Deborah at Taste and Tell.

Everyone liked this dish. I plan on making it again.

INGREDIENTS

  • 3/4 cup freshly grated Parmesan cheese (I just used some that I already had in the refrigerator.)
  • 2 t. paprika
  • 1 T. chopped parsley
  • 1/4 t. salt (optional)
  • 1 T. extra virgin olive oil
  • 4 tilapia filets (about 8 oz. each)
  • lemon, cut into wedges (I didn’t have any lemons so this was left out.)

DIRECTIONS:

Preheat oven to 400 F. Line a baking sheet with foil.

In a shallow bowl, mix together the Parmesan, paprika, parsley and salt. Drizzle the tilapia with olive oil, then dredge in the cheese mixture, coating it well. Place on the baking sheet.

Bake until the fish is opaque in the thickest part, 10-12 minutes. Serve with the lemon slices.

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Weekend Recap: April 21-22, 2018

 

It was a busy Saturday. Dylan had spent the night at his cousin’s, his mom was still at the hospital with Zayden until she could be relieved to go to work,

Papa sitting with Zayden in the hospital.

and I had taken Shyla to her first baton competition of the year. Her cousins, Zoey and Autumn are also in this baton troupe. Although, Shyla’s group was sponsoring this one, I had been unable to offer my assistance due to the struggle of juggling the kid’s schedule while the baby was hospitalized.

We got to the elementary school where the competition was being held and had to wait outside until the doors opened. We were actually early for once.

Shyla went to the restroom to change into her baton uniform and we were ready. Her group placed 3rd in their category.

Shyla was also prepared to perform a solo but we had to scratch it due to a mix up with her music. We’ll be better prepared for her solo at the next competition in June.

She also participated in the modeling for the first time. During this she could wear either a dress or another uniform. She had received a long dress at Christmas. (Santa was thinking ahead.)

I am fixing the bow on the back of Shyla’s dress.

I wish we had thought ahead, or more accurately, knew, that we could have signed up for both areas. It would have been some quick changing, but we would have managed it. Several of the girls from other groups did this.

Although she did not place in this section, we learned a lot and will attempt this again at the next competition.

All together it made for a very long day. We had arrived at the school right before 8:30 and everything did not end until 4:00. When we left, I took Shyla to Bob Evans to have an early supper.

Shyla loves ice cream. She could eat it morning, noon, and night.

(Her mom works as a waitress here. It is the original homestead.) We arrived home at 5:30. I was exhausted and collapsed in a chair and watched TV the rest of the evening.

Because the baby had just been released from the hospital the day before, we did not feel that he should go to church Sunday morning. I spent the day trying to catch up on laundry and housework.

I managed to get several loads of laundry done and put away and the kid’s bedrooms vacuumed. My husband washed the dishes.

For supper I went and picked up a pizza and some breadsticks.

It was a long, tiring weekend. I hope that this coming week goes at a little slower pace.

Elvis Presley Cake

Elvis Presley Cake

Yesterday, since I was home in the afternoon, I decided to try a new recipe the I had saved on Pinterest.  It is called an Elvis Presley Cake and it used crushed pineapple which my whole family likes.

Elvis Presley Cake

Ingredients

  • White cake mix
  • 8 oz. can of crushed pineapple
  • 1 cup of sugar
  • 8 oz. pkg of cream cheese
  • 1/2 cup of butter softened
  • 3 cups of powder sugar
  • 1 tsp of vanilla
  • 2 – 3 cups of crushed pecans

 

Bake the cake as directed on the box, let it cool and poke holes in it.  I used the small round handle of a mixing spoon.

Boil the can of crushed pineapple with the juice and one cup of sugar. Pour over the cake.

In a large bowl mix cream cheese, butter, and powdered sugar. Add vanilla and crushed pecans and mix well. Spread over cake.

This is a very good cake, but it is rich and super sweet.

Bon appetite!

What desserts did you make this week?

My life verse.