Baked Cod with Dijon Mustard

Baked Cod with Dijon Mustard

Adapted from MAMMA'S RECIPES

Ingredients

• 4 Cod Fillets
• 2 tbsp Olive Oil
• 2 tbsp Dijon Mustard
• 1 Lemon (cut into wedges)
• Fresh ground salt and pepper
• 1 tbsp fresh chopped parsley

Instructions

1. Preheat oven to 425 degrees.
2. Rinse cod.
   
3. Cut into serving size fillets.
   
4. Place cod in ovenproof baking dish and drizzle the olive oil over each piece.
5. Salt and Pepper to taste.
   
6. Brush dijon mustard onto cod.
   
7. Bake fish (10-20 minutes depending on thickness, mine was thick and took 20 minutes).
   
   
   
   
8. While the cod is baking you can chop your parsley.
   
9. Serve with a lemon wedge and parsley sprinkled on top.
   

Weekly Wrap-up

Since coming home from Austin things have been hectic (when aren's they anymore?). I am trying to catch up on Etsy orders and keep rolling out new things. I am applying for NP jobs when I can find any to apply for which is like NEVER. Women's Health is one of those fields that is tough to break into, the practices tend to hire within or hire their students so I am waiting for my "lucky break". I am thinking that I may need to work primary care as an NP part time while I do lots of Etsy until I find a practice to partner in.

My husband's birthday was on tuesday, the 20th, but he had hockey that night. Justin plays ice hockey, did in high school and college, and he is a goalie. He loves it so he still plays! Foster came home sick from school on tuesday as well. He had a high fever and was lethargic and just wanted his Dad. It was tough for dad leave but once I got him calmed down he slept in my arms for the rest of the night (needless to say this meant that I got no work done).

When Justin got home I gave him his birthday treats that I picked up at the bakery for him!

Chocolate Lava Cake & Carrot Cake Cupcake

Wednesday Foster stayed home from school with me and basically raised hell. Hey, what are boys for, right?

Breakfast time!

Loves his fruit bars!

I also took him to the pediatrician to see if he had an ear infection or something causing the 103 degree fever.

Waiting in the "sick room" at the pediatrician.

They didn't find anything but swabbed him for strep and said it was probably a virus. So, we went home and cuddled and watched movies together.

(he always has a car, truck, or toy story character with him at all times)

By the end of the day I was ready to hide in my car to get some peace and quiet but I knew that by the bedtime he would be my sweet angel again. And wouldn't you know it, this is what I saw before bed <3

Thursday Foster went to school but we were called to pick him up by nap time, which happens right after lunch around noon. I couldn't go get him because I was a prisoner at home waiting or DirectTV to come install our new service so Justin left work and brought him home. Poor little guy didn't really seem sick per say but definitely wanted his parents, the couch, a movie and some snacks.

Friday night Justin and I went out on a dinner date to our favorite spot to celebrate.... MELTING POT! I dressed up, which was fun and is rare, in a short black dress with a studded belt and really high heels. We should have gotten a full length shot but forgot to =( Here are some pictures though:

Saturday we took Foster to the pool with some friends and had a great time! I got a chance wear my new loop headband from Le Chic Pipsqueak, which I love!

Then that night we went to dinner with my parents to celebrate Justin's birthday. Foster stayed home with Papa, Justin's dad. We went to J. Alexanders which I love because they have the BEST salad in the city! It was a gorgeous night and we had a great time. Again, I got to dress up. Yay!

So, how was your week?

Crafty Practitioner's Cornbread Casserole

Crafty Practitioner's Cornbread Casserole

 Prep Time: 15 Minutes

Cook Time: 1 Hour 10 Minutes

Servings 8-12 (depending on size)

Ingredients:

• 19 oz. Creamed Corn (Canned)
• 19 oz. Canned Whole Kernel Corn
• 3/4 Cup Yellow Cornmeal
• 1 Cup Sour Cream
• 2 Eggs (Beaten)
• 1/4 Cup Melted Butter
• 1 Cup Flour
• 1/3 Cup Sugar
• 3 tsp. Baking Powder
• 1 tsp. Salt
• Pepper to taste
• Butter or Pam for Casserole Dish

Instructions:

1. Preheat oven to 350 degrees.
2. Butter a 9 inch casserole dish.
3. Mix cornmeal and sour cream together and set that mixture aside.
4. Mix flour, sugar, baking powder, salt and pepper together.
5. Add melted butter, eggs, creamed corn, kernel corn into dry mixture.
6. Add cornmeal mixture in.
7. Pour into buttered casserole dish.
8. Base for 60-70 minutes.

A peek into my etsy shop

The past 2 weeks since I have been back in town have been filled with TONS of work in the etsy shop. I have been slaving away up there trying to get orders out. Here is a look at some things I made and some new items I created. Hope you like them =)

World's Best Creamy Chicken Enchiladas

The name of this recipe is no joke... these really are the best enchiladas in the WHOLE WORLD. I look forward to eating these as soon as I think about making them. They are a family recipe. My husband's Aunt Debbie's recipe to be exact. Her daughter, and one of my very best friends, Megan was here and made then recently as well and reminded me just how much I love them.

They aren't low calorie but they are definitely low risk for disappointment :P

The World's Best Creamy Chicken Enchiladas

Ingredients:

• 4 Boneless Skinless Chicken Breasts
• 1/2 Onion
• 1/2 to 1 Can Diced Green Chilis (the ones in the mexican food aisle at the grocery store. Use more if you like more spice)
• 8oz. Cream Cheese
• 1 Quart Heavy Whipping Cream or Half & Half (I use Heavy Whipping Cream)
• Shredded Mexican Blend Cheese
• 1 Package Flour Tortillas (Not the small taco ones and not the huge burrito ones, the middle size that says for soft tacos is what you need!)

Directions:

1. Preheat oven to 350 degrees.
2. Boil chicken breasts until cooked, 20-30 minutes. (Note: I cut them each in half to help them cook through thoroughly) 
   
   
   
   
   
3. While chicken is cooking you can dice your onion.
4. Shred chicken.
   
   
   
5. In a large skillet combine shredded chicken, diced onions, diced green chilis, and cream cheese. Stir until well mixed and cream cheese is smooth. At the end of mixing add some shredded cheese (I add two small handfuls).
   
   
   
   
   
   
   
   
   
6. Spray a 9x13 glass baking dish with PAM spray.
7. Scoop chicken mixture into tortillas and roll. After you fill and roll each one place it in the baking dish.
   
   
   
8. Pour the entire quart of Heavy cream over the enchiladas and then place more shredded cheese on top.
   
   
   
   
   
   
9. Bake in center of over uncovered for 30 minutes or until it is bubbling.
   
   
   
10. Enjoy!!!