So guess what? I actually cooked tonight! But I’m not doing at again until September… because of this:
No ma’am. It was 106 degrees today (really). So as soon as I turned the oven on, the house got ridiculously hot. Plus Isla prefers to be held ALL THE TIME so I cooked while she screamed. A little stressful.
But, BUT- I did make a good recipe. I’m trying to add more fish to our diet and ran across a delicious sounding recipe on Pinterest for parmesan-crusted tilapia (recipe here). It’s easy: You bake the tilapia for a few minutes, then smear with a paste of butter (I used 2 Tbs instead of 4), parmesan, mayo and spices and bake for a few more minutes.
I ended up having to broil the fish for a bit to get the top to brown. It was actually really good! I loved the crunchy cheese topping. Will definitely be making this one again- Brian liked it, too.
On the side: Brown basmati rice and green beans with tomatoes (inspired by Erin’s recipe from last night).
I took Jack to school this morning while my mom watched Isla. My mom has been such a HUGE help with Jack and the baby. She’s constantly making our beds, filling our fridge, doing laundry, putting Jack down for naps, holding Isla so I can go to the bathroom. We would all be in our PJ’s and our house would be a serious Hoarders contender were she not around. Anyway, she helped me give Isla a bath this morning… and by “helped” I mean she bathed while I snapped pictures:
Look at that sweet face!! Here’s a comparison pic of Jack at the same age, also post bath… they have the same little nose and chin dimple:
Catch you guys tomorrow!
Isla is tooo cute!!!
I do this fish recipe too (grouper parmesan – yum!). If you can find Paul Prudhomme’s Redfish Magic, it will make the dish awesome. If you like this, you’ll also like the Hellman’s mayo chicken parm dish. I make it just about every week for Will and pair with a salad. Recently I put the baked chicken on some spaghetti sauce, topped with a slice of melted provolone, and enjoyed my chicken parm sans noodles and loads of work, but all the flavor (love Rao’s arrabiatta!).
YAY!
Oh wow. I’m lame. I am catching up after spending the past 5 days in Tejas (Austin, San Antonio, and Fredericksburg for Phil’s wedding) so read this first!
Anyway, glad to see you got the chicken parm. I do use mayo, but I’m a Hellman’s reduced fat olive oil kind of girl, which saves on the cals. I also believe in flattening out the chicken breast prior to baking so it bakes evenly. Woohoo.
Enjoy!
I’m with you. It’s just too hot to turn the oven on in this heat. Miz.
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