Fridays Fave 5

Whoohoo! Look at the new beautiful badge to go with Fridays Fave 5. Tia created it for Susanne…

1. One of my favorites this week is listening to good music.

2. One of my favorite meals this week was this Mediterannean Tilapia. Recipe is here.

 

3. Hearing about cousin get-togethers that are planned for October this year. Two of my nieces from Dear’s side of the family are flying from New York and Los Angeles to spend time with my kids for a cousin reunion in Seattle. Then the 2nd week in October two of my nieces on my side of the family are flying from Los Angeles to Seattle for an Anne of Green Gables Weekend with my girls in Washington. How wonderful is that? It makes my heart glad…

4. Eating breakfast at Allison’s on Saturday after our early morning walk on the beach. Look at the size of those freshly made biscuits! My favorite here is the Mexican Omelette with hot chiles, avocado, tomatoes, cilantro, and cheese. Served with a side of quacamole and beans. Hee, hee, I cut down on calories by ordering the fruit instead of the potatoes. :0) Dear orders the Green Chile Omelette. It comes with a whole green chile on the top and filled with more.

5. Here’s one of my favorite photos from this week. This is from a walk down Main St. in Ventura, California.

So is it just Dear and I or are those door handles taken off a coffin?

To see more Fave 5 or to join in and participate visit Susanne at Living to Tell the Story. I’ll be around later after Bible Study this morning. I’m getting a breakfast casserole ready to take to the study. I’ll be sharing that recipe sometime soon. Have a great Friday and weekend everyone…

Baked Mediterranean Tilapia ~

Baked Mediterranean Tilapia– I got this recipe off the package of High Liner Mild Tasting Tilapia Loins (frozen individually wrapped and purchased at Costco)

4 Tilapia Loins
1 large or 2 medium Vidalia onions (if unavailable use yellow onions)
2 medium tomatoes, sliced 1/4 inch thick (I’ve also used canned tomatoes)
4 Tblsps. Fresh Chopped Basil
8 cloves of chopped garlic
4 Tblsps. olive oil
12 Calamata olives chopped

If you don’t have fresh tomatoes you can used canned variety. I have and it turns out very nice, too.

 

Defrost tilapia loins. Preheat oven to 375 degrees F.
Peel and slice onions 1/4″ thick. Saute in olive oil in oven proof pan over medium heat, 2-3 minutes each side or until onions are translucent.
Place loins over onion slices. Sprinkle olives, garlic and basil over fish. Place tomato slices on top. Salt and pepper to taste.
Place pan with fish in center of oven, uncovered for 12-15 minutes or until fish is opaque.

You’ll notice that I only made 2 tilapia loins so I cut the recipe in half. There are only two of us and fish isn’t  great as a leftover in my opinion…

Serve tilapia with rice pilaf and spinach salad (their recommendation) Serve it with any starch you’d like and any salad or green vegetables.

Tonight we’re going to have it with pasta and a spinach salad and some fresh bread.

Yummy light and fresh tasting…