Baked Fish with Breadcrumbs

Do you have certain meals that just bring you back to your childhood? When I was little, my parents would make this dinner every now and then and I absolutely loved it. I’m pretty sure I don’t make it the same way they do (don’t worry…I’m not sharing secret recipes mom and dad), but nevertheless it is delicious. I have been craving fish for the last week or so and when I made this last night it was exactly what I wanted. The topping is crispy, the fish is buttery and flaky–the whole meal is just melt-in-your-mouth amazing.

Baked Fish with Breadcrumbs Header 2

This recipe will work with any white fish which makes it not only a versatile recipe but also potentially very inexpensive! And once again, this is a meal you can make in less than 30 minutes. You know those are my favorite recipes!

What You Need:
3 or 4 fillets of fish, any white fish will do
3 or 4 tablespoons of butter (one for each fillet), plus 1 and a half tablespoons set aside
1 tablespoon of lemon juice
a dash of garlic powder (or fresh garlic…I just was being lazy)
3/4 cup Italian style breadcrumbs
1/4 cup Parmesan cheese

The How To:
1. Melt the three (or four) tablespoons of butter and mix in the lemon juice and garlic powder. On a baking sheet lined with tinfoil, drizzle the butter mixture over each fillet making sure to coat both the bottom and top of each piece.
2. In a separate bowl, combine the breadcrumbs and Parmesan. Melt the one and a half tablespoons of butter you had set aside, and pour it on top of the breadcrumbs. Using your fingers, work the butter in until the mixture looks crumbly.
3. Generously cover each fillet with the breadcrumbs.
4. Place in the oven at 400°F for 15-17 minutes until the breadcrumbs are crispy and the fish flakes easily with a fork. I cooked mine for 15 minutes and it came out perfectly.

That’s it! Simple, right? Enjoy!

Fish close up 2 Brussel Sprouts close up

PS- These roasted brussels sprouts made a delicious side dish. Cut the brussels sprouts in half, and toss them with some olive oil, balsamic vinegar, salt, and pepper. Roast them at 425°F for 20 minutes and they are perfect!

Open up!

Fish close up

Linking up with Delicious Dish TuesdayTuesday’s Table, Lou Lou Girls, and Hot Momma’s Kitchen!


Simple Roasted Asparagus with Swai

 Asparagus and fish 2

I am all about quick, simple recipes. Between when Evan usually goes to sleep around seven or seven-thirty and my husband’s work schedule which on occasion keeps him out until ten o’clock, sometimes we don’t have dinner on the table until between 8pm and 10pm. Yes, I’m aware it’s not good for us to eat that late, but we are also in a stage of life where we don’t even have a table…so you know…sometimes it is what it is. Our days are so busy usually that if I haven’t menu planned, there’s a good chance that I haven’t even decided what to make until five o’clock. But by then it’s all about Evan–making sure he has a good, balanced dinner, some play time, and then starting his bedtime routine so he can get to sleep on time. It’s usually at least 8 o’clock before I start cooking, and at that point I don’t want to be in the kitchen for longer than I need to be. Is anyone else’s life as chaotic as this sometimes? I hope the answer is yes!

Anyway, this asparagus took less than 15 minutes to make. That’s my favorite kind of recipe, y’all.

I say y’all a lot on here. Which is funny, because I don’t think I say it that much in real life. Not that this isn’t real life. But “in person” real life. Know what I mean?

I’m rambling. Sorry. Back to the veggies.

Rinse the asparagus and break off the tough bottoms of the stalks. Line a baking tray with tinfoil, and lay the asparagus flat. Drizzle extra virgin olive oil on top, and then sprinkle with salt, pepper, and garlic. If you don’t have fresh garlic, garlic powder will do the trick. Roll the stalks around to make sure they are evenly coated, and then pop into the oven at 400°F for about 10 minutes. You can play it by ear with the time depending on how crunchy or soft you prefer your asparagus to be, but I felt like this was perfect.

Take it out of the oven. Be happy forever. Done.

Seasoned asparagus on the left, finished roasted asparagus on the right. I know. It pretty much looks the same. But one is roasted and delicious and amazing and the other isn't I mean, I guess it could be okay. I've never eaten raw asparagus. But just roast it. You'll thank me. I promise.

Seasoned asparagus on the left, finished roasted asparagus on the right. I know. It pretty much looks the same. But one is roasted and delicious and amazing and the other isn’t. I mean, I guess it could be. I’ve never eaten raw asparagus. But just roast it. You’ll thank me. I promise.

I loved this recipe because even though I normally love my asparagus with parmesan cheese, we were all out. Most everyone has some oil, salt and pepper, and garlic in their homes. Well, maybe not the garlic. I usually have between one and three pounds of minced garlic in my fridge at all times. No, I’m not kidding. I’m Italian. That’s how it was for me growing up and if I didn’t have that much garlic on hand, well, I think I would be kind of lost. So it’s hard for me to imagine that people don’t have a ridiculous amount of garlic in their homes. But if you don’t, just use garlic powder. No big deal.

I paired this simple side with an even more simple entree. Swai fillets were on sale at my local grocery store, so I melted some butter in a pan, seasoned them with lemon pepper seasoning salt, and cooked on medium until they were flaky while the asparagus was roasting. Both things were done at the same time, and dinner couldn’t have been more delicious!

Asparagus and fish 1

Let me know if you try this recipe and how it goes. I love hearing from you!

Linking up for Delicious Dish Tuesday!

Father’s Day in Pictures and Delicious Dish Tuesday

I hope all of the dads out there had a terrific father’s day weekend! We had a lovely laid back morning, went to church, got to Skype with both sides of the family in the afternoon, and then enjoyed yummy fry bread tacos with our good friends for dinner. It was a great day! I know I wrote a whole post on here to my dad, but I wanted to go ahead and express how grateful I am for my husband and what a wonderful father he is to our baby. He is amazing, and I am the luckiest girl in the world to be married to him! Happy Father’s Day my love!

Gift bag


Father's Day Shirt

Evan made this shirt all by himself! Isn’t he talented? Haha. I made the card though. So fun!

family photo

Brinton loved his shirt so much he figured out a way to wear it all day…even to church! It was so sweet of him, and he got so many compliments! And yes, that is the DIY necklace from last week’s post!

I also wanted to share a really yummy new pork recipe that I made up tonight. I was craving pork chops, which I usually bread with Italian breadcrumbs and bake…but I was out of breadcrumbs. I decided instead I would use panko…which I apparently am almost out of as well. I decided to just wing it, and came up with this meal, which I am calling Top Crusted Panko Pork Chops.

Meal close up with title

Pork collage

1. Pat the pork dry and season with salt, pepper, garlic powder, and paprika. 2. Broil at 400°F for about six minutes. 3. Flip chops over, season, and spread a thin layer of mayo on the pork; top with panko. 4. Broil for another 5 minutes until pork is cooked through and panko is crunchy.

Pork chop halved

Moment of truth! I cut it open and it was still a little too pink for me. After I snapped this picture I popped it back in the oven for another two minutes and it was perfect! Yum!

I made these with a side of pan-grilled zucchini–delish!

Zucchini collage

I don’t have a grill pan, but I do have a wavy knife that gives the same effect! The wavy knife probably has an actual name, but I don’t know what it is, haha.

It turned out really yummy and I think I’ll definitely be making it again. I never would have thought to use mayo on the meat until one day when I saw a chicken recipe like that on the side of the mayo bottle, but it works really well to keep the meat moist and help the crumbs to crisp up. It’s a keeper.

Linking up for Delicious Dish Tuesday!


Zucchini Crisps

Chung-Ah is my new favorite foodie. Her blog Damn Delicious is absolutely amazing and the first time I stumbled upon it I was literally drooling all over myself looking at her pictures–I wanted to stop what I was doing and cook every single recipe I saw. Whenever I am stumped for a recipe now, I go straight to her blog. Do not pass go. Do not collect $200. Just go to her blog. You wont be disappointed.

A few nights ago I needed a side dish for pan seared pork chops (which I have posted on the blog before here), and having seen a simple recipe for these zucchini crisps on Damn Delicious the first time I found the site, I decided to try them out.Zucchini crispsOh my goodness.

These were so yummy.Zucchini crisps top viewI ate more of these than the pork that I made. They were crispy and crunchy, salty from the parmesan but slightly sweet from the zucchini. They were just perfect. I probably could have baked them to make them a bit healthier, but Chung-Ah fried them and made them look so delicious that I wanted them the exact same way!

The process is simple. Just slice, flour, egg, bread, and fry. The breading I used was just Italian style panko, pepper, and parmesan cheese. You can add any other yummy spices that you’d like, but I just kept it simple. We ended up dipping them in ranch, but they would have been so amazing with a spicy chipotle sauce or something of the sort.How to do it collageOh man these were so good. I want to go make more now. Is it bad to have these for a late breakfast?

Go check out Damn Delicious! (She has no idea who I am, but I’m a big fan!)

Linking up today for Delicious Dish Tuesday!

Fiesta Bean Salad

Summer is officially here, which means I have been in the market for recipes that don’t require me to be standing over a hot stove or oven preparing dinner. Of course, living in Hawaii these kinds of recipes are welcome all year round, but there is something about this Hawaiian humidity that really makes summer feel like summer. This bean salad is delicious, light and refreshing. Even Brinton said he loved it, and he doesn’t even like black beans!


Can you taste all of that flavor just by looking at it?! Not only is this super yummy, but it’s very quick to make and there is no cooking involved at all. I kept a big tupperware full of this salad in the fridge so we could just grab a few scoops here and there to make our meals more interesting. It was so convenient to be able to just put a scoop of this over our taco meat the other night when we had burritos! And of course, once again, this is a diabetes friendly recipe! Low on carbs, way healthy, and crazy flavorful!

What you need:

Bean Salad Collage

Ready for instructions? Chop it all up, drizzle with some extra virgin olive oil (not pictured, sorry!) and season with salt, pepper, and lime juice to taste. Easy peasy, right? If you are interested in proportions, this recipe is really forgiving, and it’s great because you can add more of a veggie you love, not add one if you don’t prefer it, or add another veggie entirely. I personally used one can of black beans, rinsed and drained, half a bag of frozen corn kernels (about one and one-thirds cup), and just under half of the red onion. I chopped up the whole green pepper, cucumber, and all three tomatoes. I would have loved to add some red, yellow, or orange peppers too, but they were way too expensive at my local grocery store and I was trying to keep to a budget. I like the lime flavor as well, so I squeezed the whole lime on top and mixed. I meant to add some garlic too, but I had completely forgotten (what kind of Italian am I?!) and it tasted delicious enough for me to not feel the need to throw it in.

Carb count: about 8 grams of carbs per half cup scoop. My measurements are based off of the specific beans and corn that I used, divided by 13 half cup portions that the salad made. If you add more or less or a certain ingredient, you may want to double check your carb count!

What are some of your favorite light and refreshing summer recipes? Leave me a comment with a link and I’ll go check it out!

Stuffed Mushrooms

As promised in my last post, here is a quick step by step for how to make the most amazingly delicious stuffed mushrooms you have ever tasted in your life. Now, that may sound like an exaggeration, but once you taste these you will realize it is a spot on description of how wonderful they are. Seriously, my mouth is watering even thinking about writing this post.

Okay, here we go. You will need:

Mushrooms, caps and stems washed and separated
Breadcrumbs, preferably Italian style
Parmesan cheese
Fresh garlic, chopped
Fresh parsley, if available
Extra virgin olive oil (EVOO)
Salt and pepper to taste

Notice, I don’t have specific measurements for all of these ingredients. I just kind of eyeball it. I’m sorry! I’m Italian and was raised in a household that “cooked until it looked like this” or “tastes like that.” I mean, don’t get me wrong, we had specific recipes too, but I can’t really share those with the internet world because then I would have to kill you. Or my mom would kill me. One or the other. Anyway, back to mushrooms.

It doesn’t really matter what kind of mushrooms you use. For this occasion, I used white button mushrooms because that is what they had on sale. As far as quantity, I was making these for Thanksgiving so I made about 85 or so. I had breadcrumb mixture left over, so we had about 25 more mushrooms later that week. That is one of the nice things about this recipe…it is super flexible and you can make as much or as little as you need!

After the mushrooms have been washed and separated, let the caps dry and chop up the stems. You will be adding the stems to the breadcrumb mixture. In a bowl mix all ingredients except EVOO. You want probably about one third to one half as much cheese compared to how many breadcrumbs you are using. Use salt and pepper to taste, remembering that you don’t need much salt because the breadcrumbs and cheese will be plenty flavorful. I didn’t have fresh parsley, so I added a little bit of Italian seasoning. I personally really love garlic (again, I’m Italian…) so I used 10 to 15 cloves of garlic all chopped nicely. Don’t forget! I made roughly 110 mushrooms with my mixture, so DON’T use that much garlic for just a few mushrooms! These pictures should give you an idea of what the ingredients all look like together:



In the first picture, I had forgotten to add the chopped mushroom stems, but I did toss them in for the second picture. Once everything is in the bowl, lightly drizzle it with EVOO and begin to toss it all together. You don’t want the mixture too wet because then it would be oily and disgusting. You only want it moist, that way the breadcrumbs won’t burn but instead will crisp up and turn a beautiful golden brown color.

Once everything is all mixed nicely, grab a spoon and begin to stuff your mushrooms. I find it helpful to make sure the cap is filled and then top it with a heaping spoonful so it has a nice little mound of stuffing on top.


After all of your mushrooms are stuffed, add a bit of water to the bottom of your pan or baking dish. You want to add enough that all of the mushrooms are sitting in water. It will evaporate in the oven and help the mushrooms to stay moist, but most importantly it will ensure the mushrooms don’t stick to the bottom of the pan. Let me tell you, one of the worst feelings is trying to take the mushrooms off the pan and ruining them because they are all stuck. Don’t let that happen to you!

Finally, drizzle the tops with a bit more EVOO so it will really crisp up, and pop it in the oven at 400°F to 425°F for about 25 minutes. When the tops are golden brown they are ready! Remember, they are going to be HOT, so resist the urge to eat them immediately, though I know it will be difficult. Don’t worry, I won’t tell anyone if you sneak a few of the tiny ones!

Mushrooms 2


Don’t know what to make them with? Check out my Kitchenspiration section for ideas!