I hope everyone had a lovely Valentines Day. Whether you are flying solo this year or not Valentines day still comes. I am obviously married but I never give the day too much attention. It all seems so trivial and I feel like if you need to amp up your game just for one day rather than treat yo lady right year round, why bother?

Either way my Valentine made me a heart-shaped red velvet cake when I got home from my waitressing job last evening (In a blizzard non the less). It was pretty cute an unexpected, red velvet was our wedding cake and is appropriately valentines day themed.

He fully admits he is not good at piping, but who am I to judge? I’m not better myself.  A+ for effort.

This past Friday evening we also went out with some friends (sad to see you go back to AZ so soon Lauren and Chris!) to a bar I enjoy because it takes a while to go through their drink menu. The mixology is real, but in the past I’ve spent too many evenings there trying different things and subsequently ending up with a terrible hangover. So, we played it safe and opted for dirty martinis, bourbon and champagne (not all together).

It’s freezing here, btw.

If your wondering what it is in my champagne- its a bitters soaked sugar cube. Which is tasty (I love bitters) and makes it extra bubbly. Which of course went straight to my head….weee.

Last week while discussing my blog with some friends they were discussing how much they enjoyed my blog but kept teasing that they wouldn’t attempt half of the stuff I make, mocking me saying- “the other night I just whipped up risotto for dinner!” Which I still maintain it is not a difficult weeknight meal, but it got me to thinking. I am NOT whipping up duck l’Orange and roast chickens every night of the week. I have a busy schedule and work about an hour from my house. A lot of nights I get home around 6:30 or 7 and I am not spending 2 more hours cooking dinner. So besides my big meals that I cook up on the weekends I decided to start mixing in some of my “quick and easy” weeknight meals. Things that take little to no time to prepare and include limited ingredients. (HAPPY NOW?!)

This fish recipe I love because its really easy. I make it with frozen cod fish fillets (you know that ones you just grab in a big bag in the freezer section?) but really you can use any flaky white fish. I love halibut, but sometimes it’s hard to find around here for some reason.

This recipe really just consists of mixing a sour cream based topping to put on top of your fish which has a few ingredients but brings big flavor. Not to mention, said and done, the whole thing only takes about 20-30 minutes from fridge to table.

I always pair it with some kind of light salad and a starch (I like wild rice mix). So next time you are scrambling for something to make after a busy night and don’t feel like preparing a super involved meal. HAVE NO FEAR- I’m here, with this.

Baked Cod with Sour Cream, Parmesan and Dill Topping

• 4 medium sized cod fillets, thawed and patted dry.
• 3 Tbsp Sour Cream
• 1/4 tsp Garlic Powder (or fresh minced if you are into an extra 2 minutes)
• 1/4 tsp Dill Weed
• 2 Tbsp Parmesan Cheese
• 3 Tbsp chopped Green Onions (about 3-4 green onion stalks)
• Salt and Pepper to taste

Thaw your fish fillets and pat dry and preheat over to 375 degrees. Mix your sour cream, garlic powder, dill, cheese and salt and pepper in a bowl. Add about 2/3 of the green onions and mix in (keep the other third for garnish after if you choose). Once mixed use a rubber spatula to spread the sour cream mixture over your fillets. I like to bake mine in a baking dish with just a little bit of olive oil at the bottom to make sure nothing sticks. Bake until fish reaches and eternal temperature of 145F. About 15/20 minutes for mine since they were a bit thick.