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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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?

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French Onion Beef Casserole

 

French Onion Casserole with elbow macaroni.

I tried this recipe recently, mainly because I love a good bowl of French Onion Soup. The name of this dish just reached out and grabbed me.

Before I post the recipe, I will say I did substitute the egg noodles for elbow macaroni because that is what I had on hand. Although I don’t think it changed the flavor, I will make sure that I either make the egg noodles ahead of time or have a bag ready to cook.

We all liked the recipe alright. It is not a dish I will make a lot. Maybe every couple of months or so.

I found this recipe on Pinterest. It originated at Life in the Lofthouse by Holly.

French Onion Beef Casserole
 Author: Holly
 Serves: 6
Ingredients
  • 10 ounces egg noodles
  • 1 pound lean ground beef
  • 2 cans (10.75 ounces each) cream of mushroom soup
  • 1 jar (15 ounce) Lay’s French Onion dip
  • 1 cup French’s fried onions
Instructions
  1. Preheat oven to 350 degrees F. Spray a 9×13-inch baking pan with non-stick spray.
  2. Cook egg noodles in a large pot of water, according to package directions. Drain.
  3. Cook and crumble ground beef in a large skillet, over medium-high heat, until no longer pink. Drain any grease.
  4. Add soups and French onion dip to beef in skillet. Stir together to combine. Gently fold in cooked egg noodles to mixture.
  5. Pour mixture into prepared pan. Sprinkle fried onions evenly over top.
  6. Bake for 25 to 30 minutes or until thoroughly heated. Serve warm and enjoy!