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Baked Parmesan Tilapia

Reviewed: Mar. 14, 2013
Great flavor in this one. I used Italian Style Bread crumbs and I was afraid it would be too "spice-y" but it wasn't at all. The texture was good too. I will try to get thinner tilapia next time around because i noticed that the best parts were the thin ones and the edges where it was a bit crunchier. (SIDE NOTE: I paired this with "Roasted Asparagus with Parmesan" from this site and it was a wonderful pairing. I just put the asparagus in to cook for the last 7 minutes of the tilapia)
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Roasted Asparagus with Parmesan

Reviewed: Mar. 14, 2013
I baked this at 425 for 7 minutes because I paired it with "Baked Parmesan Tilapia" from this site which bakes at 425. This worked out just fine. (Wonderful pairing by the way... I highly recommend it.)I've always steamed or grilled my asparagus so I wasn't sure what to expect texture-wise from roasting it in the oven. I can honestly say that i prefer this method now. I followed the ingredients as listed and i wouldn't change a thing. I really liked how the roasting affected the texture of the Parmesan.
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Baked Zucchini Chips

Reviewed: Aug. 30, 2012
I completely agree with the double dipping (egg, breading, egg, breading.) I made half batch with and half without. There was a pretty big difference. I baked at 425 for 8 min on each side.
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Simple Beef Stroganoff

Reviewed: Aug. 29, 2012
So simple and so good. I goofed and accidentally used a can of Cream of Broccoli instead of Cream of Mushroom and it still tasted delicious. It helped that I added an entire package of sautéed mushrooms. I will definitely will make it again (with either soup.)
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