Broiled Tilapia recipe

Adapted from Broiled tilapia

Ingredients

            1/2 cup Parmesan cheese 

            1/4 cup butter, melted

            3 tablespoons mayonnaise  

            2 tablespoons fresh lemon juice  

            1/4 teaspoon dried basil   

            1/4 teaspoon ground black pepper   

            1/8 teaspoon onion powder   

            3 tilapia fillets

Makes servings US Metric Adjust Recipe (Help)

 

 

Directions

1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

It's been three weeks..

I can't believe I have been working for three weeks and still this job is perfect! I can nurse baby girl whenever I need to. I get to see little man all the time and I get paid for it! I love my class and though its been crazy start, we are finally getting the hang of it! I'm so excited to be back to lesson planning. I'll start posting some up when I get more time. But for now hope all teachers are having lots of fun!!

I'm getting organized...

Wow, is all I can say after this crazy crazy week. I'm so sad to see our summer coming to a close, but I'm excited to what the future holds. Next week is when little man starts school, and though I thought that it would only be little man's first day of school, it has become little man's, baby girl's and mine. We will all be attending the same school! I got a job!! Wow, that seems so weird to say. I haven't worked outside of my house in 4 years. The only reason I took this job is because it is perfect! I will be a preschool teacher and both of the kids will be in the same building with me, so far they say they have no problem with me stepping out and nursing baby girl, for part of the day I will have both of them in my class, and to top it off its FREE for them.

Party Time!!

Little Man is turning 4!! OH MY!! Turning 4 and starting VPK..I can hardly believe how time has flown by.  But anyways, we have been preparing and preparing for his PARTYYYY!!! Of course little man picked a theme that is very hard to find and really doesn't exist to his specifications, luckily he has one cool graphic designer daddy and one creative mommy and cousin (Titi). With the help of photoshop, we made customized invites and printed them at CVS, where I got 25 free and the rest were $.19 each. For the centerpieces, we used characters printed out and then we flipped them and printed them out again so that we could glue them double sided. We insterted a skewer in between both pictures and stood them up in the baskets.

How to make centerpiece baskets:

What will you need:
Glue stick
Characters of your choice
Skewers
Pool noodle
Baskets
Shredded paper in the color of your choice

Directions:
Cut pool noodle to size of basket bottom.
Print characters. Then flip characters and print again. Cut out characters. Put glue on one side then put skewer then place the flipped version of the character on top. Stick in pool noddle, so that the character is standing up.Add shredded color paper on top to hide the noodle.

We also made custom candy bags by adding a sticker label.

Chicken cordon blue crepes...

Chicken cordon blue crepes...

What do you need...

Crepes recipe:

1 cup all-purpose flour 

2 eggs

1/2 cup milk

1/2 cup water

1/4 teaspoon salt 

2 tablespoons butter, melted

Mix all ingredients in a large bowl.

I have a crepe maker, so I used that to make them, but you can also use a small frying pan. Heat a lightly oiled frying pan over medium high heat. Pour 1/4 cup of the mix into the pan. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.

What you need for the filling for 4 crepes (or more):

1 chicken breast (diced and cooked)

1 cup alfredo sauce 

4 slices ham

4 slices cheese

1 cup spinach

When the crepes are done, top with a spoonful of alfredo sauce and spread evenly, then top with ham, chicken, cheese and spinach. Wrap up and enjoy!

Skillet Queso

The Chili's skillet queso is a favorite in my house. I especially loved eating it when I was pregnant with both little man and baby girl, and I honestly think it affected his taste buds because since the age of 1, the skillet queso has been one of his favorite things to eat, which means Chili's is his favorite restaurant. So since it gets kind of pricey to go out all the time, I decided back then to find the recipe for this delicious dish and throughout the years, have been modifying it little by little.

Oh and the hubby bought me a skillet so I got to put it to good use!





 Here is the original recipe from Top Secret Recipes:
Chili's Skillet Queso
16-ounce box Velveeta Cheese
1 Cup milk
4 teaspoons chili powder
2 teaspoons paprika
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground cumin
15-ounce can Hormel Chili (No Beans)
 1 tablespoon lime juice

This is how I like to make it:
16-ounce box Velveeta Cheese
1/3 Cup milk
3 teaspoons chili powder
2 teaspoons paprika
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground cumin
15-ounce can Hormel Chili (No Beans)
1 teaspoon lime juice

 Cut the Velveeta into cubes. Put in pan on med-high for about 5 minutes and stir constantly. Add milk and continue to stir until cheese is smooth. Add the hormel chili and stir. Then add all the spices and lime juice and reduce heat to low. Allow to simmer for about 20 minutes. Stir frequently! Serve in a skillet and enjoy with tortillas!

I love Tacos!!

I love tacos!! Not only is that a true statement but it's also the name of a new restaurant on pines blvd and 178 street. This restaurant brought back so many memories for me, not because I've been there before but because growing up my stepfather loved to find little Mexican mom and pop restaurants and try them out. Unfortunately, he's no longer here to try them out with us, but I know he would have loved this one. For drinks they have your regular stuff but they also have orchata and jarritos, which are traditional Hispanic drinks. My mom had the orchata and loved it. Next was appetizer. We order the queso fundido, which is a big bowl of melted cheese topped with ground beef and served with tortillas. If you like cheese, this is the way to go. We also got to try their nachos, which were loaded with onions, tomatoes, beans, ground beef, cheese sauce, and crumbled cheese on top. Now the only reason why we got these was because the hubby ordered a steak and they had run out of steaks so the chef sent us the nachos, and we were glad we got to try them because they were very good. I ordered the wet burrito for my entree and my husband ordered a grilled chicken with sauteed onions which came with a side of rice beans and a side taco. The food tasted authentic and fresh and definitely not like a chain restaurant. I can't wait to go back and try some of their other dishes. The service was great, as you can see they even sent over free food for not having an entree that wasn't even on their menu, and we didn't make a big stink about it or anything, but besides the free food, they were very attentive and always coming around making sure we had everything we needed. And if you are wondering about prices, don't worry they are very reasonable, we spent about $50 for 4 people with appetizers, entrees, and dessert.