Broiled Tilapia Parmesan

We tried out another new recipe this week and I must say it was pretty tasty. Another one of Daniel's favorite is fish. He'll eat just about any fish there is and unfortunately having not grown up being served fish I don't cook much of it. We have both agreed that when Addison is old enough to start eating big kid food she will be forced to try different things, she may not like it but she needs to at least try it. We don't want her to be afraid to try new and exotic things when she's older. Since I married Daniel I will admit my tastes have improved because he has forced me to try things I wouldn't have touched before...can somebody say fried oysters...lol. I don't want my daughter to be 26 years old before she tries something so we're starting her off early.

Like I said he loves fish and I have slowly been trying my hardest to incorporate it more into our meals. Thursday I made this broiled tilapia parmesan and I actually enjoyed it. I always know when Daniel enjoyed something because when he does he always tells me "good dinner". This is definitely going to be going into rotation!


Broiled Tilapia Parmesan~
allrecipes.com

Ingredients:
1/2 C. parmesan cheese
1/4 C. butter, softened
3 tbsp. mayo
2 tbsp. fresh lemon juice
1/4 tsp. dried basil
1/4 tsp. black pepper
1/8 garlic power*
1-2 dashs hot sauce*
1/8 tsp. onion powder
1/8 tsp. celery salt
2 lbs. tilapia fillets

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.

*Were my own little additions!

BBQ Pulled Chickenx2

Today I made the most wonderful pulled chicken in the slow cooker that I have ever tasted and what makes it even better is there is enough for two very different meals. Tonight we are just eating pulled chicken sandwiches but tomorrow...oh my goodness tomorrow...we are trying it a new way and I can't wait to share it with you.

Anyway, this was so simple and the best part...my slow cooker did the majority of the work. I filled the sucker up at 11:30 and by 4:30 the chicken was so tender it was breaking apart when I was spooning it out to shred. The juice it created was another story...was it wrong of me to take a couple of sips and save a glass for later. BBQ sauce and mashed potatoes are so good, but than again that may just be one of my weird things.

Katie's Pulled BBQ Chicken~

Ingredients:
2 bottles BBQ sauce*
6 md. to lg. pieces of frozen chicken...yes frozen!
1 cup water
1 lg. onion thinly sliced in half

Directions:
1.) Pour some BBQ sauce into the bottom of your slow cooker and then layer chicken, onion, and more BBQ sauce. Add water. Only use one bottle of sauce for this step.
2.) Turn slow cooker to high and allow to cook for 4 hours.
3.) Remove chicken and 3/4 of your onions from sauce and shred. Set aside half of your chicken and store for later making sure to add a few tablespoons of the cooking liquid to help keep it most.
4.) Add one to two cups of rice to remaining juices, cover and allow to cook on high until rice has absorbed liquid, it took about 10 minutes for mine. Keep your eye on the rice to prevent it from burning!! Once liquid is fully absorbed add a handful of shredded cheese and mix to allow the cheese to melt.
5.) Add about a half a cup or so of extra BBQ sauce from the second bottle to chicken and mix. Serve on bun of your choice with rice and a nice green salad as your sides.

* I used two 18 ounce bottles of regular Budweiser BBQ sauce. I allowed my husband to pick it out, can you tell??

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Katie's Smothered Porkchops

I enjoy pork chops however I seem to be in rut when cooking them. I pretty much just season them up and brown in some butter and call it a day. I don't think Daniel could take eating another pork chop cooked this way so I thought it was about time I try something different. I did a mental scan of everything I had stocked in the pantry and this is what I came up with. These were awesome served over pasta but can you imagine if it was served with a side of garlic mashed potatoes. Excuse me while I wipe the drool off of the keyboard! Anyway, I hope you enjoy.

Katie's Smothered Pork Chops~

Ingredients:
4-6 boneless pork chops
6 tbsp. butter or margarine
1 md. onion, thinly sliced in half
1 pint of baby bella mushrooms
1/3 C. beer
1 tsp. dried basil
1/2 tsp. dried parsley
1 (28oz) can crushed tomatoes
1 tsp. salt
1 tsp. black pepper
1 tsp. onion powder
1 tsp. garlic powder

Directions:
1.) In a large skillet add 3 tbsp. butter and begin browning pork chops seasoned to your liking.
2.) Remove pork chops from skillet once browned on each side, add onion and mushrooms to pan along with the remainder of the butter. Allow onions and mushrooms to soften. Add beer and seasonings.
3.) Allow beer to cook down for roughly ten minutes and then add crushed tomatoes.
4.) Add pork chops back to sauce and simmer for thirty minutes allowing all of the flavors to blend together.

Cookie #1

Cookie number one has been baked and is ready to go. I must say for as simple as this cookie is it packs a powerful flavor punch. For those of you who like lemon anything this is the cookie for you. The downfall is that people will know when you have had one because the powdered sugar drops all over your "girls", or wait...maybe that is a problem that only I have...LOL.


Lemon Coolers~

Ingredients:
1 (18.25 oz.) package lemon cake mix
1 (8 oz) whipped topping, thawed
1 egg
2 cups powdered sugar, I only needed about one cup.

Directions:
1.) Preheat oven to 350 degrees Fahrenheit.
2.) Mix together cake mix, whipped topping and egg. Drop by teaspoonfuls into bowl of confectioners' sugar and coat. Shape into balls. (Putting dough in the freezer for a few minutes really helps)
3.) Bake for 10 to 12 minutes. Do not brown.

Tis' the Season

I absolutely adore this time of year. I think it has something to do with the Christmas carols, decorations, and the sense of family that seems so strong during these times. Another one of my favorite things about the Christmas season are cookies, lots and lots of cookies, and I think my husband couldn't agree more.

I am going to branch out of just doing cookies and hopefully incorporate quick breads to go along with all of the other baked goodness in our home. I am excited for our 2nd annual cookie exchange as well as baking for gifts and those just because moments.

I have compiled a list of items I hope to make during the next 24 days. Thank goodness my MIL Sue stocked piled our freezer with butter, I do believe I will use every last pound over the course of these next few weeks. The goal is to make two to three different kinds each week, I will be more than happy if I can knock out one. I have listed each cookie that will be made for each week but in true Katie fashion, please do not hold this to me as things change with my moods daily...LOL. For all I know I may not feel like snickerdoodles on snickerdoodle day and instead throw together some peanut butter cookies...who knows, it's all a part of the fun!

Week One:

Festive Shortbread- Can you go wrong with shortbread?

Lemon Coolers- My sister Nikki loves lemon and this seemed really refreshing.

Double Chocolate Cookies by Eagle Brand- Double chocolate...enough said!

Week Two:

Dutch Apple Loaf- I have a bushel of apples coming my way, need recipes to use them up in.

Snickerdoodles- Simple and easy to make, what child doesn't love cinnamon and sugar combined?

Peppermint Cookies- Cookies with a nice little crunch.

Week Three:

Chocolate Crinkle Cookies- The family favorite which I have never made all by myself.

Traditional Christmas Sugar Cookie- Because everyone needs to decorate cookies at least once during the season!!

Strawberry Bread- I love strawberries and who can resist a layer of cream cheese goodness in between layers?

I am still deciding if week one will start this week or if I will push it off until next Monday. If that is the case I will do my best to knock one recipe out this week that may or may not be listed above. That will also mean some additions for the week of Christmas. Here are a few more that I would like to include but we will see how far I get. I wanted to share them just in case they float your boat further than the items listed above!

Muddy Buddies- Something sweet to munch on without having to babysit the oven!

Holiday Tree Brownies- For those of us that don't necessarily have to bake from scratch to enjoy a good treat. I will save these for the cookie exchange since we all sit around and decorate then!

Holiday Thumbprints- These are most definitely going into rotation, it's a just matter of when.

I wonder if I have bitten off more than I can chew? My kitchen aid is definitaly going to get a workout this month and can I let you in on a little secret? I can't wait!!!!!

What are some of your favorite holiday baked goods that you find yourself making year after year? Feel free to share the links or the actual recipe so that everyone else can enjoy!

Here are some of the sites I stumbled upon the recipes at! For those of you with young children or who are young at heart like myself...whoever said Santa doesn't exist needs to be whipped, here is a great site to visit.

northpole.com
bettycrocker.com
allrecipes.com



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Stuffed Mushrooms

This post is going to be short and sweet and unfortunately without a picture. I made these stuffed mushrooms for Thanksgiving and didn't get an opportunity to take a picture before sending all of the leftovers home with Uncle Dan. I am not a mushroom fan so I can't tell you if they were good or not. Uncle Dan thought they were awesome and Aunt Robin who normally wouldn't touch them with a ten foot pole actually ate one and said they were pretty good. They made a great appetizer for the holiday and would be great at any party or event you might be attending or even throwing!

Katie's Stuffed Mushrooms~

Ingredients:
2 doz. mushrooms
1 lb. ground sausage, browned and drained
1 C. Italian bread crumbs
1/2 onion, diced
1 8oz. block cream cheese, softened
1/2 C. Parmesan cheese
2 tsp. salt
1 tsp. black pepper
1 C. shredded mozzarella cheese

Directions:
1.) Preheat oven to 350 degrees Fahrenheit.
2.) In a skillet over medium heat brown sausage and diced onion.
3.) To sausage mixture add bread crumbs, salt, and pepper.
4.) Remove from heat and add cream cheese and Parmesan cheese until evenly mixed.
5.) Scoop about 1 tbsp. of sausage mixture to each mushroom that has been cleaned with a damp towel. Sprinkle top of each mushroom with mozzarella cheese. Repeat until all mushrooms are filled.
6.) Bake for 30-40 minutes are until cheese has browned and mushrooms is soft.

New Bedding

Note to self, do not share with anyone your bedding selection that has been chosen for your baby to be's nursery until bedding has actually been purchased or has been received.

Remember the bedding I showed you a week or so ago? Yeah, well, it was a big flop, damn e-bayers, needless to say it's going bye-bye so something else had to be picked. Once again my MIL stepped up to the plate and agreed to split the cost of bedding with us so that we could have something nice. She ordered it today and it should be here within the next two to four weeks. Does anyone else out there love their MIL's? I have always been curious because it seems like most could live without them.

Anyway, here is the new bedding. It's not in hand yet so don't be surprised if some major event means we have to pick something else but I am confident with this one so please keep your fingers crossed!

Daniel wouldn't allow all girly colors in the nursery so I couldn't paint all of the walls pink. We also both wanted a farm theme. I think this bedding was a nice compromise don't you?