As each new year begins, I always try to make and stick to a few new year’s resolutions. Last year, I decided to apply and study for my National Board Certification in General Early Childhood. After 4 papers totaling 60 pages and a 6 question timed essay, I received notice a few months ago that I passed. I was extremely proud of myself and what I had accomplished. I also wanted to get back into running to get fit, so I became a Girls on the Run Coach at my school. I helped to promote healthy eating, as well as, physical fitness. At the end of the semester, I ran a 5K with my group of girls.

This year, I have a few new resolutions and one of them is creating this food blog. I love being in the kitchen and cooking with my husband, so why not take the time and share my experiences with other foodies.  My goal is to include a new recipe or experience once a week and to challenge myself in creating my own recipes to share like this spicy dish below.

Enjoy! Picture soon to follow!

Tilapia with Chili Cream Sauce

• 1 lb. fresh or frozen Tilapia, 1/2 to 1 in. thick (I always go with wild caught fish)
• 2 tablespoons cormeal
• 2 tablespoons all purpose flour
• 1/4 teaspoon chipotle chili powder
• 2 tablespoons grated Parmesan
• Nonstick cooking spray
• 1 teaspoon olive oil
• 2 teaspoons butter
• 2 teaspoons all purpose flour
• 1 1/2 teaspoons chipotle chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 3/4 cup fat-free half-and-half
• 2 tablespoons snipped fresh cilantro
• lime slices

Directions:

Thaw fish, if frozen. Rinse fish and pat dry. Cut into 4 serving-size portions. Stir together cornmeal, 2 tablespoons of flour, 1/4 teaspoon chipotle chili powder, and grated Parmesan cheese. Sprinkle over both sides of fish. Lightly coat a 12-inch nonstick skillet with cooking spray. Add oil to skillet and heat over medium to medium-high heat. Add fish pieces and cook for 2-3 minutes per side or until fish flakes easily. Remove fish and keep warm.

Melt butter in the same skillet and stir in the flour, chipotle chili powder, salt, and cumin. Stir in the half-and-half and stir until thick and bubbly. Cook and stir for 1 minute more. To serve, spoon sauce over fish and sprinkle with cilantro. Garnish with lime slices and serve with brown rice.