Tasty Tuesday

This Tilapia was fast and easy to make on a weeknight.

Baked Oatmeal Crusted Tilapia with Lemon Mayo

Ingredients

• 4 whole Tilapia Fillets (fresh Or Frozen)
• 2 cups Quick Oats **I cut this back to 1 cup**
  
• ⅓ cups Bread Crumbs **I used panko**
  
• ⅓ cups Grated Parmesan Cheese
• 1 Tablespoon Fresh Chives, Chopped
• 2 teaspoons Parsley
• Salt And Pepper, to taste
• 4 Tablespoons Low-fat Mayonnaise (you May Need A Little Extra If Your Fillets Are Bigger)
• ½ teaspoons Grated Lemon Rind
• ½ teaspoons Lemon Juice

Preparation Instructions

1. Heat oven to 350 degrees.

2. Line a baking sheet with parchment paper or a silicone liner. Defrost/rinse fish and pat dry. Place fish fillets on the baking sheet.

3. In a bowl, mix together oats, bread crumbs, grated Parmesan, chives, parsley, salt and pepper. Mix thoroughly. In a separate bowl, measure out the mayonnaise before adding lemon rind and juice. Stir.

4. Brush tops of fish with mayonnaise, then top with the dry coating. You may feel the desire to scrimp on the mayo or feel anxious about how the texture will bake. Don’t and don’t be! The mayo melds with the coating of dry materials and thickens, creating a creamy texture. It barely tastes of mayo. Don’t go overboard with the mayo, but don’t underestimate its role in the success of this dish. If you’re not a fan of mayonnaise, I’ve read that sour cream and/or plain-flavored yogurt are excellent substitutions.

5. Bake for 15-20 minutes or until fish flakes when forked. Serve over the pasta of your choice or with vegetables.

This rice went perfectly with the tilapia. I really liked the addition of carrots.

Lemon Rice Pilaf

Ingredients

• 3 tablespoons butter **I cut the butter back to 2 TB**
• 3 garlic cloves, peeled and smashed
• 2 carrots, pared and shredded
• 1 1/3 cups uncooked long-grain rice
• 3 cups chicken broth
• 2 teaspoons grated lemon zest
• 3/4 teaspoon salt

Directions

1. Melt butter in sauce pan with tight fitting lid.
2. Add garlic and carrots; cook, stirring frequently until carrots begin to color, about 5 minutes.
3. Add rice; stir.
4. Add broth, zest and salt.
5. Bring to a boil and simmer covered, about 20 minutes.
6. Remove garlic and fluff rice.

I've been wanting to try a skillet baked cookie for awhile, and I finally got around to it. This was really yummy on Easter served warm with vanilla ice cream!

One-Pan Dark Chocolate Chunk Skillet Cookie

Ingredients

• 1 stick Butter
• ½ cups Granulated Sugar
• ½ cups Light Brown Sugar
• 1 teaspoon Pure Vanilla Extract
• 1 whole Egg
• 1-½ cup All-purpose Flour
• ½ teaspoons Baking Soda
• ¼ teaspoons Salt
• 1 cup Semi-sweet Chocolate, Cut In Chunks **I used Ghiradelli Double Chocolate chips**
  

Preparation Instructions

1. Preheat oven to 350 degrees F. Melt butter in an 8 inch cast iron skillet set over medium-low heat. Stir in sugars and vanilla and remove from heat. Let rest until pan is warm, but no longer very hot, about 5 minutes.
2. Crack an egg onto the butter and sugar mixture, and use a fork to whisk it into the mixture. Place flour, baking soda, and salt on top, and very carefully stir into the mixture until smooth and well-mixed. Stir in chocolate chunks. Place in the oven for 15-25 minutes, or until starting to turn golden on the top and around the edges, but still soft in the center. Serve with vanilla ice cream.