Momma Supper Club Tilapia Parmesan Recipe

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My husband is NOT a seafood fan at all but he loved this recipe. It reminded me a litle bit of a Tilapia with Butter and Lemon Sauce that they serve at Denny's. This one has Parmesan cheese which makes it way better in my opinion.

2 lbs tilapia fillets (orange roughy, red snapper and cod can be substituted)
2 tablespoons lemon juice
1/2 cup grated Parmesan cheese
4 tablespoons butter at room temperature
3 tablespoons mayonnaise
3 tablespoon finely chopped green onions (I used fresh chives)
1/4 teaspoon seasoned salt (or Bay Seasoning)
1/4 teaspoon dried basil
Black pepper
1 dash hot pepper sauce

Preheat oven to 350.

In a buttered 13 x 9 x 2-inch baking dish or jellyroll pan, lay fillets in a single layer. Do not stack fillets. Brush top with juice.

Combine butter, mayonnaise, Parmesan cheese, onions and seasonings. Mix well with fork.

Bake fish in preheated oven for 10-20 minutes or until it starts to flake ( I baked the tilapia fillets for 15 minutes).

Spread with cheese mixture and bake until golden brown, 5 minutes (Mine did not brown during the 5 minutes so I broiled the fish until golden brown).

Baking time will depend on the thickness of the fish you use. Watch fish closely so it does not overcook.

Makes 4 servings

Note: This fish can also be made in a broiler.  Broil 3-4 minutes or until almost done. Spread the cheese mixture on top and broil for another 2-3 minutes or until browned.

Home-made Tomato Soup

I got the recipe from the great LDS singer Lauri Carrigan's family blog. Thanks to her mom Diane for suggesting me to give it a try. Great recipe for sure.




1/4 stick butter
1 cup chopped celery
1 cup chopped onion
1/2 cup chopped carrots
4-4 1/2 cups chopped fresh tomatoes
2 teaspoons  sugar
1/2 tablespoon fresh basil
1 teaspoon dried marjoram
1 bay leaf
4 cups chicken broth
1 cup milk
1/2 teaspoon curry (optional)
1/2 teaspoon paprika
1/4 teaspoon pepper
Basil leaves for garnish

Melt butter in pot. Add celery, onions, and carrots. Cook until onions are clear. Add tomatoes, sugar, basil, marjoram, bay leaf and chicken broth. Bring to a boil. Simmer for 30 minutes.

Blend it. Mix in rest of ingredients. Strain it to take out the tomato seeds and celery bits and add salt to taste.

Note:

Blend the mixture when it is warm, not hot or it will spill all over because of the steam and heat. Cover the lid with a towel when blending and strain the mixture.

If you want a smoky flavor, roast the tomatoes with some olive oil.

Toasted Pecan Pancakes

Southern Living 1999 Annual Recipes

www.southernliving.com

1/2 cup all-purpose flour
1/3 cup whole wheat flour
1/4 cup uncooked quick-cooking oats
2 tablespoons yellow cornmeal
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup chopped pecans, toasted
1 large egg or 1/4 cup egg substitute
1 cup buttermilk
2 tablespoons vegetable oil
Hot syrup

Stir the first 9 ingredients; make a well in center of mixture.

Stir together the egg, buttermilk and oil; add to dry ingredients, stirring just until moistened.

Pour about 2 tablespoons batter for each pancake onto a hot, lightly greased griddle. Cook until tops are covered with bubbles and edges look cooked; turn and cook other side.

Serve with syrup

Yield: 14 small pancakes or 7 pancakes if using 1/4 cup for each pancake as I did.

Sesame Green Beans

1 package (14 oz) frozen Birds' Eye petite whole green beans
Water
Salt
1 teaspoon toasted sesame seeds
1 medium garlic clove, finely chopped
1 tablespoon vegetable oil
1 tablespoon butter
1 tablespoon soy sauce
A few drops of sesame oil

Cook the green beans in salted boiling water until crisp tender. Drain and set aside.

In a big skillet, heat the vegetable oil and butter; add the garlic and cook for 1 minute. Stir in the green beans and soy sauce and cook on medium-low for 2 minutes or so. Remove from heat.

Add a few drops of sesame oil and the sesame seeds and stir.

Makes 4-6 servings

Fruit Salad

2 cups grapes
2 Gala or Red delicious apples, unpeeled and diced
1 banana
1 small can mandarin oranges, drained
1 small can pineapple tidbits, drained (optional)
1/3-1/2 cup low-fat yogurt vanilla or pina colada yogurt
1/4 cup shredded coconut
1/2 cup pecan halves

Mix all the ingredients but the  coconut.

Once the fruit salad is in the serving bowl, sprinkle with coconut. Chill until ready to serve.
Note: You can add peaches, kiwis, berries etc etc etc

Nutella Cookies

My twins love Nutella sandwiches. So, when I saw the picture of some Nutella cookies that my friend Heather Dean Miller posted on her Facebook, I knew these cookies would be a hit with them.

Cream:

1/2 cup softened butter
1/2 cup brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 egg
1/2 cup Nutella

In  a bowl mix:

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt

Add the dry ingredients to the butter mixture and mix on low speed until combine.

Line a cookie sheet with parchment paper and drop tablespoons of the cookie dought on the cookie sheet.

Bake at 350 F 7-9 minutes. Cool down for 1 minute and place in wire rack to cool completely.

Yield: 32 cookies

Monster Cookies

Amy Christiansen

6 eggs
3 cups packed brown sugar
2 cups white sugar
2 teaspoons vanilla extract
2 teaspoons corn syrup
4 teaspoons baking soda
1 cup butter
3 cups peanut butter
8 cups rolled oats
1 cup flour
2 cups semisweet chocolate chips
2 cups candy-coated milk chocolate pieces

Preheat oven to 350 degrees F
In a very large bowl, beat the eggs.
Add the remaining ingredients in order, mixing well after each is added.
Use an ice cream scoop (I used a 2 tablespoons one for the cookies) to put on ungreased cookie sheet. Bake for 11-14 minutes. I use the shorter time and take them out of the oven and keep on the cookie sheet for about 4-5 minutes to keep baking. That way they are chewy.