My hope is to inspire you to get in the kitchen and have an adventure. Make something you have never tried before.  Push yourself to make something you have always been intimidated to make but most importantly to have fun and make memories!


Seafood

Parmesan Crusted Tilapia

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 I owe you guys a huge apology for keeping this recipe to myself for so long.  The first time I made this was sometime last summer and it is now one of my favorite go-to meals.  We have it quit often and both Jacob and Lucy get super excited when they come to the table to see this fish on their plates.  I love that they get excited for dinner makes me smile for sure!  I came up with this recipe while I was grocery shopping and saw a box of pre-made parmesan crusted tilapia.  I knew this was something I could easily re-create at home.  This recipe takes no time to put together and I almost always have all of the ingredients in my pantry.  

 

Parmesan Crusted Tilapia
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Ingredients
  1. 2 lbs. tilapia filets

Crispy Baked Fish Sticks

 
 
 
If you are trying to get your kids to eat more fish then this recipe is for you!  These homemade fish sticks are super crunchy and full of flavor.  When I was planning my menu for the week I knew I wanted to add some sort of fish entree and as I thought about it for some reason fish sticks came to mind.  I really don’t care for the ones that are pre-made in the freezer section so I wanted to make my own.  I have been making these crispy baked chicken fingers from Annie’s Eats for well as long as she has had them posted!  This recipe inspired me to use the same technique with a few tweaks!  They turned out to be super delicious and it took no time to put them together.  Enjoy!
 

homemade fish sticks

Ingredients
3-4 medium sized tilapia fillets, about 2-3 pounds, sliced longways into strips
2 tbsp. canola oil
1 1/2 cups panko breadcrumbs
1/2 cup all purpose flour
2 eggs
3 tbsp. water
2-3 dashes texas pete or other hot sauce
2 tsp. lemon zest
2 tsp. old bay seasoning, divided
2 tsp. garlic powder, divided
salt and pepper
 
Directions
Preheat your oven to 425 degrees.  Spray a baking sheet liberally with cooking spray and set aside.  In a medium skillet heat the canola oil on medium high heat.  When the oil is heated add the panko breadcrumbs, 1 tsp. garlic powder, 1 tsp. old bay seasoning and salt and pepper.  Stirring occasionally but keeping a strong eye on them toast your breadcrumbs until golden brown.
 
While the breadcrumbs are toasting prepare 1 pie plate and 2 large plates.  Using one of the large plates wisk together flour, 1 tsp. garlic powder, 1 tsp. old bay seasoning, salt and pepper.  Set aside.  In the pie plate beat the 2 eggs, 3 tbsp. of water and hot sauce until well mixed.  Set aside.  Once the breadcrumbs are toasted add them to the 3rd plate and sprinkle the lemon zest on top of the breadcrumbs.
 
Working in batches taking one tilapia strip at a time.  Dust with the flout, coat with the egg mixture and dredge in the panko breadcrumb mixture.  Place them on the greased baking sheet.  Lightly spray the top of the fish sticks with cooking spray.  Bake for 10-12 minutes turning the pan 1/2 way through the cooking process.
 
 
 
 
 

Technique from:  Annie’s Eats
Recipe from: Me

Summer Stir Fry

 
 
 

I hope you are enjoying this blog so far!  I have so many more great recipes and tutorials to share with you so please stay tuned and don’t forget to sign up for e-mail notifications!

This recipe had my name written all over it!  First, it is a one pot meal -check-.  Second, it was quick to make -check- and third, well it just looked delicious when I saw it in this cookbook -and check-!  It looked and sounded so good it went straight to number 1 on my list of recipes to try, and it was everything I wanted it to be quick and delicious!  I would highly recommend this dish!  Enjoy!

summer stir fry

Ingredients
2 tbsp. unsalted butter
2 tbsp. olive oil
1 pound jumbo shrimp, peeled and deveined
1 red onion, diced
4 cloves garlic, minced
2 large zucchini, diced
2 ears of corn, kernels removed
3/4 cup grape tomatoes, sliced in half lengthwise
Salt and freshly ground pepper, to taste
10 fresh basil leaves, cut in a chiffonade
Juice of 1 lemon
 
Directions
Melt 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium high heat.  Add the shrimp and garlic, then saute until the shrimp is opaque, about 3 minutes.  Remove the shrimp to a plate.  
 
Increase the heat to high, add the remaining 1 tablespoon of butter and olive oil.  Add the onions and zucchini.  Stir around for about a minute.  Then scoot the zucchini and onions to the edges of the pan.  Add the corn to the skillet and cook for a minute.  Then push the corn to the edge of the pan.  Add the grape tomatoes and cook for another minute add some salt and pepper.  Add the cooked shrimp.  Stir everything around for about another minute or until it’s all combined and hot!  Pour it onto a large platter.  Sprinkle on the fresh basil then squeeze on the lemon juice.
 
 
 
 
Slightly adapted from Pioneer Woman
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