Sweet n Spicy Orange Tilapia and Why I Havent Been Around Much!

Of late the days seem to start early and end early.
By 6pm I am barely awake and lack the energy to make dinner let alone come up with new ideas and write them all down.
Do I feel guilty.
Sure do.
I haven't let the family starve, although there may have been more take out and pre prepped grocery store meals consumed in the last month or two.
I sense a shift however.
At least I'm hoping!!  They say in the second trimester you regain energy.

Oh wait...did you just read that right? 
Sure did....we're expecting!!
Little Ugh (who's nearly 15) wont be the Little Ugh anymore...well maybe, hopefully I can expand the palate of our newest member and they wont have the "ughhh's" but I'm sure I will have to wait for those days.

So that's our news, that's why I've been MIA for a while, and this is why you'll likely find all of my favorite things being shared on the Facebook page.  Anything that makes me drool is going up - I have a whack load of talented food blogging friends who keep me mentally full every day!

There's been no unique cravings, that I'm aware of anyway, or major food aversions (other than the ones I previously had) but I have been keenly aware that my sense of smell is helping me in the kitchen when creating dishes I wont be eating!
Like last nights dinner.
Fish
GROSSSSS
I don't eat anything that comes from the water.  Don't get me wrong, I have tried most although there are things I refuse to even put near my mouth - escargots, squid, raw fish to name a few.
But the boys love it and if it was up to me there wouldn't be a trace in the kitchen.
So I made them a fishy dinner.
A sweet and slightly spicy tilapia!
They loved me it!!

This is super easy, a few ingredients at most and the best part is they are all wrapped up in parchment when baked so clean up is a breeze :)

Enjoy!

I'm listening to:  Magic Carpet Ride - Steppenwolf

Cranberry Pistachio Cookies

This recipe popped out at me when I was flipping through one of our local grocery store flyer's.
We all make sugar cookies and short breads for the holidays (ok, not EVERYONE does) but I just loved the addition of pistachios and cranberries.  Festive no?
Then I realized they are rolled in coconut as well, like snowflakes :)

MUST MAKE

They were so tasty that I even brought the recipe to work and we started making them for the customers there too!

I didn't embellish this recipe at all, wait, I did, I didn't have coconut extract so I increased the vanilla by 1/2 tbsp.
I think I'll take some time and tweak it a little the next go round but until such time I really encourage you to try these just as they are!

Here's the recipe from Sobey's:

1 c. room temperature butter

1 c. sugar

1 1/2 tbsp pure vanilla

1/4 tsp salt

1 egg, room temperature

2 1/2 c. flour

3/4 c. flaked sweetened coconut, divided

1/2 c. dried cranberries, chopped

1/2 c. pistachios, chopped

 

I your stand mixer, cream together butter, sugar, vanilla and salt until smooth. Scrape down sides of bowl, add egg and mix well.

Slowly add flour, coconut, cranberries and pistachios.

Divide dough in half and, using a piece of parchment paper, roll dough into logs about 1 1/2-in. thick and 16-in. long. Roll each log in 2 tbsp of the remaining coconut, lightly coating outside of dough. Wrap with plastic wrap and refrigerate until firm, about 30 min.

 

Preheat oven to 350F .

Use parchment paper to line baking sheet. Unwrap dough and slice into 1/2-in. thick rounds and place on prepared baking sheet, spaced about 1 in. apart.

Bake on middle rack of oven until firm, but not golden, about 12 min. Remove from oven, transfer cookies to a cooling rack to cool completely

 

They don't spread so if you want a larger cookie make your logs larger in circumference.

 

Enjoy!

 

Blueberry Cream Cheese French Toast Bake

We have a tradition on Christmas morning.
We eat a LOT of food at the in laws house.
Certainly no lack of calories consumed on December 25th EVER and it always starts bright and early.

This year I decided to help out the cause by adding a little french toast bake that I like to make in advance and pop in the oven to have a great weekend brekkie (its perfect for hectic Christmas mornings).
Ensuring to make a small portion as we have other breakfast options this meal is great for 4 or 8!

You will need:
1 crusty baguette
1 1/2 c. half and half cream
1/2 c. 1% milk
couple teaspoons brown sugar
8 eggs
2 tsp. cinnamon
1/4 c. maple syrup
2 c. fresh blueberries
1 pkg. cream cheese, cubed

Cut your baguette into cubes.  Mix the cream, eggs, milk and cinnamon together with the maple syrup.
Using a 9x9 dish make sure to butter it on all sides.  Place half of the bread on the bottom, dot with half the cream cheese cubes and half of the blueberries.
Pour half of the egg mixture on top.  I like to push down the bread to soak in before starting with the next layer.
Repeat.
Put a layer of tin foil over top and place in the refrigerator overnight.
Preheat your oven to 350F and bake for about 45min - 1 hour.
You will know when its done when it puffs up and is set in the middle.

Enjoy!!  Serve with maple syrup or blueberry syrup!

We listened to:  Rod Stewart's Merry Christmas Baby CD while enjoying our meal :)