Broiled Parmesan Tilapia

I have tried to make fish a few times over the last 10 years, but I have never been thrilled with the results. So more often than not we only get fish when we eat out. I picked up a package of tilapia several months ago thinking I needed to give it another try....but it's been sitting in my freezer taunting me!! Then I had a brain storm and searched the new recipe site I have been hooked on lately and sure enough, she had a recipe for tilapia! It was quite simple, but the results were a very flavorful, but not fishy tasting entree! YES, finally! It got praised by even our kiddoes, so that says a lot. I usually slather my fish with tarter sauce, but with the parmesan topping on this fish, there was no need for it! Though be sure to double the amounts for the topping if marking more than the serving amount. I made the whole bag of frozen tilapia, so I added half more of each ingredient, but barely had enough to put a thin coat on each fillet (about 11 for the whole bag). It's a nice and quick so it makes a perfect week day meal! So go dig that bag of frozen fish outta your freezer and enjoy it before it's too late! =)

Broiled Parmesan Tilapia

FROM: http://annies-eats.com/
CATEGORY: Main Dish
SERVINGS: 5 mid-size fillets
TIME: 15mins prep time / 6-10mins cook time
TOTAL TIME: Approx. 25 mins.













INGREDIENTS:

¼ cup shredded Parmesan cheese
2 tbsp. butter, softened
1 tbsp. mayonnaise
1 tbsp. lemon juice
¼ tsp. dried basil
1/8 tsp. celery salt
1/8 tsp. onion powder
ground black pepper, to taste
1 lb. tilapia fillets

DIRECTIONS:

Preheat your oven’s broiler. Grease a broiling pan (I would use this if you have one as it helps drain away the juices) or line a pan with aluminum foil.

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.

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 using a spoon spread a layer of 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.
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Southwest Chicken with Rice ( Slow-Cooked*)

John and I both enjoy Mexican food, so I'm often on the look out for new recipes to try in this ethnic group. John likes spicy foods, though, where as the kids and I don't. So finding ones that have enough flavor and pizazz, yet not so much that the kids wont eat it can be difficult! I like that this recipe can be easily spiced up by adding chipotle powder, hot salsa or hot sauce to it. I did add a few things to it that I will list in red and mark optional in the ingredients. *The biggest change I did was to cook it over the stove top instead of in the slow cooker as the recipe stated. It could be done in a slow cooker for 6-7 hours on low if you prefer. I will include both methods in the directions. I really liked the rice base this goes over. It made for a nice change and turned out a lot tastier than I thought it would!

FROM: Taste of Home
CATEGORY: Main Dish
SERVINGS 5-6
TIME: 15mins prep/approx 1hr &15mins cook time/ or 6-7 hr slow-cooked

INGREDIENTS:

1 to 2 cans(15 oz.) black beans, drained and rinsed
1 can (14.5 oz.) reduced sodium chicken broth ( I used half can for stove top method)
1 can (14.5 oz.) diced tomatoes w/mild green chilies, undrained
4 med. size chicken breast
1 jar (8 oz.) chunky salsa
1 cup frozen corn
1 Tbsp. dried parsley flakes
1 to 2 tsp. cumin
1/4 tsp. pepper
1 sm. can chopped black olives (optional)
1 Tbsp taco seasoning (optional)
5-6 cups hot cooked rice (I used brown rice)

Toppings
Mexican blend shredded cheese, or shredded colby-jack
Sour cream

DIRECTIONS:

Stove top method- Boil chicken in water for 25mins (longer if frozen) or no longer pink in center. Drain and chop chicken into small stripes. Add all remaining ingredients except rice. Bring to boil, then simmer on low for 40mins. Serve over rice and top with cheese and sour cream.


Slow-cooker method- Add all ingredients except rice to crock pot. Cook on low for 6-7 hours or until chicken shreds easily with two forks. Shred chicken and heat through. Serve over rice and top with cheese and sour cream.

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