Monday, April 5, 2010

Easter and a Healthy, Yummy Way to Cook Fish

We made it home today! It was a little touch and go this morning...we got to the Dallas Love Airport a little late and the line was out the door! By the time we got through security we sprinted to the gate (of course it was the very last gate). The man said we made it within the last 10 seconds, he was about to shut the door!! I said "Hunny I don't want to do this again!"
This weekend was so fun! Jeffrey and I stayed with his cousin's Tim and Melissa. Jeffrey's sister and her husband also stayed there. We had good food, good chats and lots of poking fun at each other! Yesterday one of Jeffrey's cousins took some head shots of me for my business, I am so happy with them! I am on a roll trying to get this business set up! I will keep you updated.
The Boys laying on the most comfortable blow up bed ever!

Mel and Katy doing dishes from our yummy dinner!

We were laughing so much our stomach muscles hurt!

Never wants to smile in pictures...

Melissa, Katy and Me on Easter


More Laughing!

Bobo wouldn't put on the helmet so Mommasita did!

Before I left town I watched an episode of "Good Eats" on the Food Network. Alton Brown was demonstrating easy ways make steamed meals of fish. I had some vegetables I wanted to eat before we left town so I adapted one of the recipes for our dinner. This was yummy and easy! You need parchment paper to make this dish and a stapler, or you could use paper clips if you do not have a stapler.

Steamed Fish and Veggies
Tilapia (you can also use salmon or any other fish you like)
1 Carrot
6 Asparagus
1/2 Zucchini
1 Tb White Wine
1 Tb Olive Oil
1 Tb Lemon Juice
1 Tsp Soy Sauce
1 Tsp minced garlic
1/8 tsp Red Pepper Flakes
1/4 tsp Salt
1/4 Tsp Pepper

Peel Carrot and Zucchini. Slice carrot, zucchini and asparagus into long thin strips.

Tear off a piece of parchment paper, at least a foot long.Arrange vegetables into a "nest," on the parchment paper. Use 1/8 tsp of salt and pepper to season the vegetables.

Place fish fillet on top of the vegetables.

Drizzle oil, lemon, wine, soy sauce, and seasonings on the fish.

Fold the paper edges horizontally, rolling the edges to seal in juices. Staple or paper clip. Fold up the two ends and staple or paper clip.

Bake on 425 for 20 mins.

Remove and serve the pouch on a plate for less clean up!

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