This fish is to die for and very easy! The recipe easily half’s or multiplies.
You start with four tilapia fillets, 4-6 ounces each.
Mix together mayo (I used light, but any will do), grated parmesan cheese, onion powder, dried basil, salt and pepper.
Add in your lemon juice and give it a stir.
Slather it all over the fish. You will not believe how good this is.
Bake it off in the oven. I like to broil mine for the last five minutes to get that nice color.
Even non fish lovers will gobble this up.
My kids love it too!
Lemon Parmesan Tilapia
- 4 4-6 oz tilapia fillets
- 4 tablespoons light mayo
- 4 tablespoons grated parmesan cheese
- 1 teaspoon onion powder
- 2 teaspoons dried basil
- salt and pepper
- 2 tablespoons lemon juice
- Spray a baking dish with non stick cooking spray. Place tilapia fillets in the dish.
- Mix together the rest of the ingredients. Spread evenly over each fillet.
- Bake at 400 degrees for 15-20 minutes, or until the fish flakes easily with a fork.
- For a browner crust, broil on low for the last 5 minutes of cooking.
This chicken dish is easy to throw together and you probably already have all of the ingredients in your pantry or fridge.
Mix together extra virgin olive oil, balsamic vinegar, garlic, chopped rosemary (I used fresh, but dried will work as well), and salt and pepper.
Add in chicken a marinate for 10-30 minutes, depending on how much time you have. You don’t want it to marinate for much longer than 30 minutes because the vinegar will end up cooking the chicken.
Place the chicken in a large skillet and pour the marinade over top. Cook over medium heat for about 7-8 minutes, but it will depend on how thick your chicken is. I like to cover it because it will spatter a bit, and I think it helps it cook more evenly.
Flip over and continue to cook for 7-8 more minutes until the chicken is cooked through. I love the rich color that the balsamic vinegar gives the chicken.
Garlic Balsamic Rosemary Chicken
- 1½ pounds boneless skinless chicken, breast or thighs
- ¼ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- 4 garlic cloves, grated
- 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
- salt and pepper
- Mix together all ingredients, except chicken. Add chicken and marinate for 10-30 minutes. Don't let it marinate much longer than 30 minutes, the vinegar will start to cook the chicken.
- Place chicken in a large skillet preheated over medium heat. Pour the marinade over the chicken. Cover. Cook for 7-8 minutes.
- Flip chicken over and continue to cook for 7-8 minutes, or until done. Let the chicken rest for 10-15 minutes before eating.
Recipe adapted from Rachel Ray.
My grandma Colleen, or Grandma Coco as the grandkids call her, is a pretty neat lady. Case in point: she recently started doing Crossfit at the young age of 78.
Proof. Grandma Coco on the rowing machine.
Her and my grandpa have always had a huge and amazing garden. This is one of the ways she uses up summer squash. I used zucchini but any summer squash will do.
Start with 3 medium zucchini, a yellow onion, and 2-4 cloves of garlic. I used 4 because I love garlic.
Chop up the onion and zucchini.
Heat a medium sized skillet to high heat. Add some extra virgin olive oil to the pan and grate in some garlic.
Throw the veggies in there and stir it around and then let them sit.
See how I got the zucchini browned a little bit? That’s where all the flavor is. I got that by leaving it alone. I also waited to add salt until the zucchini was browned. Once the zucchini has the color you want, then add the salt.
Once the zucchini is cooked, cover the whole dish with shredded sharp cheddar cheese. Soooo good.
- 3 medium zucchini, sliced into half moons
- 1 medium yellow onion
- 2-4 cloves of garlic
- extra virgin olive oil
- shredded cheddar cheese, or any cheese of your liking
- Preheat a medium skillet to high heat. Add extra virgin olive oil.
- Grate in garlic, and then quickly add the onion and zucchini. You don't want the garlic to burn.
- Stir around to coat everything in oil. Then leave it alone. Don't salt it yet.
- After about 3-5 minutes check to see if the zucchini had started to brown, if it has then stir around, add salt and continue cooking until the veggies are soft.
- Cover in cheese and let the cheese melt.
I don’t know about you, but I have a hard time getting my kids to eat their vegetables. All three of my children love this broccoli dish. Plus its simple!
Chop up broccoli into small florets.
Spread out in an even layer on a cookie sheet and drizzle with extra virgin olive oil and McCormick’s Montreal Steak Seasoning.
Roast in a 400 degree oven.
The browned bits are the best. I serve it right off of the cookie sheet. Less dishes!
- 1 lb broccoli, cut into florets
- extra virgin olive oil
- McCormick's Montreal Steak Seasoning
- Spread broccoli on a cookie sheets in an even layer. Drizzle with extra virgin olive oil and sprinkle with the steak seasoning.
- Roast in a 400 degree oven for 20-30 minutes, until its lightly browned and crispy.
My grandma Betty passed away about 8 years ago. She was an awesome cook. A couple of years before she passed, she put together recipe packets every month for a year for the whole family. I am so grateful to have these family heirlooms. This recipe for Rich’n’Chocolate is one of her signature dishes. You will find out why once you taste taste it!
You start by mixing up some flour, chopped nuts (I used walnuts, but any nuts will do), and a stick of softened butter.
Then press that mixture into a 9×13 pan and bake it off.
Then beat up some cream cheese, powered sugar, and cool whip.
Spread the cream cheese mixture over the cooled crust.
Mix up some instant chocolate pudding and milk, and spread that over the cream cheese mixture.
Then top the whole thing off with more cool whip. Look at those layers!
I like to garnish it with more chopped nuts and chocolate swirls. Keep in the fridge until ready to eat.
- 1 stick of butter, softened
- 1 cup flour
- 1 cup chopped nuts
- 1 8oz cream cheese, softened
- 1 cup powered sugar
- 16 oz cool whip, thawed
- 2 small instant chocolate pudding mixes
- 2½ cups milk
- more chopped nuts and chocolate curls for garnish
- Mix together butter, flour, and chopped nuts with a fork. Press into a 9x13 baking dish. Bake at 350 degrees for 20 minutes. Cool.
- Beat cream cheese, powered sugar, and 8 oz of cool whip together until smooth. Spread over baked and cooled crust.
- Mix together chocolate pudding and milk. Spread over cream cheese mixture.
- Top with the remaining 8 oz of cool whip and garnish with chopped nuts and chocolate curls. Keep refrigerated until ready to eat.
I know these are called swedish hot cakes, but they are basically just really simple crepes. I have no idea why my family calls them swedish hot cakes, but my mom has called them that since I was little so that is what I call them! My daughter also calls them rolled up pancakes.
You start by placing all of the ingredients in a blender.
It will look like really thin batter.
Preheat a medium sized skillet to medium high heat. Spray with non stick cooking spray and poor in the batter 1/4 of a cup at at time.
Swirl it around to coat the bottom of the pan. Hey look there’s me in all my morning glory. Notice my perfect swirling technique.
The edges will get a little crispy and then its time to flip. The second side will never seems to get a pretty as the first side, but they are still yummy.
My family smears them with butter and jam and then rolls them up. Notice the crispy edges? Thats my favorite part! I used to always tell my mom “A lot of butter and a little bit of jam!”
Swedish Hot Cakes
- 1 cup flour
- 1 cup milk
- 6 eggs
- 2 tablespoons sugar
- pinch of salt
- 1 teaspoon vanilla
- Place all ingredients in a blender and blend until very smooth. Preheat a medium sized skillet over medium-high heat. Spray with non-stick cooking spray. Pour batter ¼ cup at a time into hot skillet and swirl around to coat the bottom. When the edges start to get crispy, its time to flip. Cook for an additional minute on the other side. Repeat with remaining batter.