Broiled Tilapia Parmesan

I was talking with my friend, Nicole, about how making dinner can be frustrating at my house because I don't have even ONE meal that everyone likes. Someone is always protesting. She agreed that it's that way at her house, except for ONE meal. All three of her girls LOVE it and are excited when she makes it. It's FISH (this recipe) and quiona! Her girls are young, ages 22mo - 6 years old. I had to have this fish recipe! I have tried feeding my kids fish a lot with very little positive feedback! 

She shared this recipe with me about a month ago. It's been so well received around our house, we've had it at least 4 times :) I still have one major protester... but I will take that. With other fish recipes I have tried, usually Douglas and I are the only fans. So with this recipe, we gained 4 more fans of fish :)

If you are hesitant about fish or know your kids will resist, try this recipe. We had good luck with it. YUM!

Broiled Tilapia Parmesan

1/2 c parmesan cheese*

1/4 c butter, softened

3 T mayonnaise

2 T fresh lemon juice

1/4 tsp dried basil

1/4 tsp ground black pepper

1/8 tsp onion powder

1/8 tsp celery salt

2-3 pounds tilapia fillets

Preheat your oven's broiler.  Grease a broiling pan or line with aluminum foil.

In a small bowl, mix together parmesan cheese, butter, mayo, and lemon juice, dried basil, pepper, onion powder, and celery salt. Mix well and set aside. (I have refrigerated this mixture at this point and warmed it in the microwave for 30 seconds when it's time to use)

Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 -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 the fish flakes easily with a fork.  Be careful not to over cook the fish.

*If using freshly grated parmesean, use only 1/3c and reduce butter by 1T. You may also need to microwave the mixture for 15-30 seconds to get a smooth consistency.

Serves 4-6

Recipe by Nicole Moore

Honey Lime Chicken Enchiladas

It is time for me to post something other than a dessert. :) It's not that I ONLY make desserts, I just get the best pictures with the desserts I do make, so I post them more often. I have another girl scout cookie recipe coming at you, so we needed something to break up the sweets. 

This recipe is perfect. We make this for an "everyday" meal or a meal to entertain company. They are easy, unique and tasty.

 Honey Lime Chicken Enchiladas

Ingredients:
6 T honey
4-5 T lime juice
1 T chili powder
1/2 tsp garlic powder

1 lb cooked chicken, shredded
10-12 soft taco sized flour tortillas
2 cups colby or monterey jack cheese, shredded
2 - 10 oz. can green enchilada sauce

Mix first 4 ingredients together in ziploc bag and toss with shredded chicken. Let it marinate for at least a half hour.

With cooking spray, spray a 9×13 pan (or 2 8x8's and save one half of this recipe in the freezer for another meal*). Pour enchilada sauce into the the dish, enough to make a thin layer on the bottom (Approximately 1/2 can for a 9x12 and a 1/3 of a can per 8x8).

Fill flour tortillas with chicken and shredded cheese. Pour the rest of the can of green enchilada sauce over enchiladas then sprinkle with more cheese. Bake at 350 for 30 minutes. (Put it under the broiler at the end to make the cheese brown and crispy on the top - see pic below.)


 *Freezable Meal: Freeze prior to baking. To bake, preheat oven to 350 degrees and bake enchiladas, covered (without thawing first) for 1 hour. Uncover and bake 30 minutes longer, until brown and crispy on top. OR put in your refrigerator the night before and bake at regular time and temperature.

After putting these under the broiler the last few minutes they turn golden... yum.

melskitchencafe.com