Dinner, Dessert, & More

Tuesday, May 25, 2010

You read that right.  I've got a super, tasty dinner, as well as a scrumptious dessert, for you all, today.  Our HyVee grocery store has a recipe case that, always, attracts our attention.  They're really good at swapping/cycling their recipe cards, so we, frequently, find something that we're up for trying.  Well, a couple of weeks ago, we tried their Herb-Crusted Talpia, and I'm just going to say yuuummm!  I've, simply, got to share it with you all.
 
Herb-Crusted Talapia
4-6 oz. tilapia fillets, thawed if frozen
1 Tbsp. olive oil
1/4 cup Dijon mustard
3/4 cup plain breadcrumbs
3 Tbsp. chopped fresh parsley
2 Tbsp. chopped fresh thyme
salt and pepper, to taste
 
Preheat oven to 425 degrees.  Rinse fillets, and pat dry with paper towels.  Brush a baking sheet with oil, and place fillets, skin-side-down, on baking sheet.  Spread mustard, evenly, on fillets.  In a medium bowl, combine breadcrumbs, parsley, thyme, and salt and pepper to taste.  Mix well.  Press breadcrumb mixture, evenly, on tops of fillets.  Bake 12 minutes or until fish flakes, easily, with a fork, and topping is golden.  Serve immediately, and enjoy!

I, also, found this amazing Red Velvet Cake recipe over on the Bakerella blog.
Red Velvet Cake
2 1/2 cups all purpose flour
2 cups sugar
1 Tbsp. cocoa
1 tsp. salt
1 tsp. baking soda
2 eggs
1-1/2 cups oil
1 cup buttermilk
1 Tbsp. vinegar
1 tsp. vanilla
2 oz. red food coloring

Preheat oven to 350 degrees.  Grease and flour two 8 inch cake pans.  Lightly stir eggs, in a medium bowl, with a wire whisk. Add remaining liquid ingredients and stir together, with whisk, until blended.  Set aside.  Place all the dry ingredients in your mixing bowl and stir together, really good, with another wire whisk.  Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.  Pour into cake pans, and then, drop the pans on the counter a few times to release any air bubbles.  Bake for about 30 minutes or until a toothpick inserted comes out clean.  After about ten minutes, remove from pans; and cool, completely, on a wire rack.

Cream Cheese Frosting
8 oz. cream cheese, room temperature
1 cup butter, room temperature
1 tsp. vanilla
6 cups confectioners’ sugar

Sift sugar and set aside.  Beat cream cheese and butter, on high, until creamy.  Add vanilla.  Then, add the sugar in batches.  Scrape down the sides in between each addition.  Frost away!
Oh!  And look what came in the mail today!
It's Ezekiel's 2nd grade curriculum, and he is super excited!

Also, just because it, completely, made me smile, check out this sweet video of a couple baby moose playing in a lawn sprinkler.  It's just too cute for words!  You all know how much I love moose, and I have a major soft spot, in my heart, for country music.  Have a wonderful day!

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