Feeling Springy

So the blog got a spring fever makeover- what do you think?

We hope everyone had a wonderful Easter... We went to an incredible church service this weekend, and then just enjoying hanging out around the house. Easter brings a special time of reflection and rejoicing like none other for me, and I hope it brought some of the same for you as well.

Speaking of spring fever, we went to Lowes and Home Depot, and will probably be stopping by our local lawn and garden guy's place this week to check out options for our (ok, Ben's) dream garden. We're talking flowers and fountains and shrubs galore. I love the idea, but thank goodness I married someone with a talent for that part of our house, because besides my herbs I love to use for cooking, I kill almost everything that comes in my path. Anyway, before and after pics coming soon.
Sunday I spent a few hours in the kitchen cooking up a Sunday lunch. It was a lot of fun for me since I don't get to do it often, so some good fried chicken, potato salad, deviled eggs, and homemade banana pudding later, we feasted.
And since that feasting this weekend I have decided on a lighter and healthier fare for dinner tonight =) Thought I would share-

Lemon Thyme Tilapia

4 Tilapia Filets
1 bag fresh spinach
1 lemon, sliced
4-5 springs fresh thyme
1 small bunch fresh oregano
1-2 dried cayenne peppers (or you can use crushed red pepper)
s&p

Tear off four large sheets of foil. Lightly spray with non-stick cooking spray, (or you can place in a 1 t. of butter.) Make a small mound, about 1 cup, of spinach leaves. Place a filet on each. Lightly salt and pepper. Sprinkle 1/4t. cayenne flakes or red pepper according to taste. Place two or three slices of lemon on each filet. Place 1 or 2 sprigs of thyme on top of lemon, and severel oregano leaves. Wrap the filets gently in the foil, tenting on top and sealing. Place on your preheated grill or 375* oven for 15 minutes or until fish is white and flaky.

I serve it with steamed rice.

Happy eating!
D