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a homeschooling mom of four who used to blog about food, has a book about sourdough, and who is now walking through the grief of losing my dad.
Hi, I'm Kels!

The Best Sourdough Glazed Donuts

I live on a farm. This means that I make my “big meal” at lunch time every day. It’s been really hot outside the last couple of weeks, making my little house is even hotter. The one good thing about our location is that it cools down significantly at night (we’re at 5600 ft. elevation). It’s hard for me to want to cook and heat up my kitchen and my house in the middle of a 95 degree day. But I have a hard-working man who deserves some good, healthy food for lunch, so we persevere through the really hot days. Some days, we have sandwiches with fresh fruit/veggies. Today I was in the mood to cook something new. We love fish, and tilapia is one of my favorites because it’s very mild and my four year old loves it. I usually just grill it on the stove top with some cajun seasoning, but today wanted to try a breaded version. After a few google attempts and a visit to pinterest, I found a recipe that looked promising.
Panko-Crusted Tilapia (adapted from a sweet pea chef)
1/2 tbsp. olive oil
2 Tilapia fillets, rinsed in cold water and patted dry (I use paper towels for this)
1/2 c butter, melted
1 clove garlic, minced
2 T freshly squeezed lemon juice
1 c unseasoned Panko breadcrumbs
1 1/2 tsp dry mustard
1 tsp ground black pepper
3/4 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp crushed red pepper flakes
optional: thinly sliced lemons for garnish
Preheat oven to 375. 

In a shallow baking dish, melt butter. Add lemon juice and garlic.

In a separate baking dish, combine panko crumbs with other dry seasonings.

Coat fish first in butter, then in panko mixture. Press as many crumbs as you can onto the fish. In a large skillet, heat olive oil over high heat. When the pan is hot, place fish in the pan and add the remaining butter mixture. Press more crumbs onto fish. Cook on high for 2-4 minutes, until bottom of the fish is brown. Remove from heat and gently flip the fish over and place in the oven. You may add additional lemon slices for extra flavor and garnish if you wish. Bake for 10-12 minutes or until fish flakes easily with fork.

Remove from oven and serve.


I really enjoyed this recipe. The original called for more black pepper, but I found the fish too peppery for my taste, so I’ve reduced it here. The red pepper flakes also add some heat, and are optional if you want to keep the spice down. The fish didn’t look brown and perfectly crusted, but it tasted good. I would decrease the amount of butter next time (from 1/2 c to maybe 6 T). It was a lot of butter to cook two fillets, and I don’t think it was needed. All in all, a fabulous addition to my recipe box! We will be eating this again.

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about me

Hey, I'm Kels!

a homeschooling mom of four who used to blog about food, has a book about sourdough, and who is now walking through the grief of losing my dad.

I have lots of recipes and resources, but now it's just about me being real, walking through the messy and beautiful parts of life.


How to Make Your Own Sourdough Starter

I am so excited to take you, step by step, through the process of making your own sourdough starter. It might seem a little intimidating at first, but if you stick with it, your time and patience will be rewarded with a lifetime of sourdough goodies!

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