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Jun 092016
 

Fish Rolls With Cheesy Spinach Stuffing

Fish rolls 002

When I mentioned these to Husband, the response was not exactly positive so I only made a few and deep-fried the rest. I don’t think that will be necessary the next time as his reaction was nothing but positive. You’d think that after all these years he’d learn to trust me a little more – after 28 years….

Oh yeah, once in awhile some things aren’t that great, but they still get eaten and just not made again, simple solution!

I used fresh Tilapia fillets for this as that is our number 1 go to when it comes to fish, however you can use the fish that is most appealing to your taste buds, just remember to adjust your cooking time to the thickness of the fish used. I also used fresh spinach in lieu of frozen, the choice is yours………….

Fish Rolls With Cheesy Spinach Stuffing
 
Author:
Ingredients
  • 8 large Tilapia fillets or any other fish
  • 10 oz bag of fresh spinach cooked and drained well or 1 box 10 oz frozen, thawed and well drained
  • About 1 cup grated Asiago cheese, or again your favorite cheese
  • 1 lemon
  • ⅓ cup melted butter
  • Old Bay seasoning
Instructions
  1. Rinse fish and pat dry.
  2. Place a layer of spinach on each fillet and top with desired amount of grated cheese.
  3. Squeeze a few drops of lemon and drizzle a little butter over the cheese; roll up starting from from the smallest end.
  4. Place fish seam side down onto a lightly greased shallow baking dish.
  5. Brush with remaining butter, squeeze more lemon over fish and sprinkle with Old Bay.
  6. Bake in a 375 degree oven for about 25 minutes or until fish is tender and flaky.

Hope you enjoy as much as we did because this one is a for sure something we will be having again! Have a good one as I am out to pick MORE blueberries……………..

Jun 042016
 

Bacon & Onion Tricks

Berry topping and rain 013

Today I’m just going to share a couple of things that we have tried lately and it’s just too damn hot to go outside to do anything else; so I’m just sitting here goofin’ off and hoping that Bambi might come sneaking around the corner and say Hi as I sit here!

Berry topping and rain 002

Picked another pound of blueberries this morning before the heat took it’s toll and I still have more to pick this afternoon, hopefully before we get the much needed rain that is predicted. My daughter’s cheesecake with the blueberry topping that I just posted was a big hit last night at her church supper with the ladies as was her zucchini lasagna that I taught her to make. She’s a lot like me when it comes to cooking, always game to try new ideas. Speaking of which….

A couple of weeks ago on Fox News, I saw a chef from one of the New York City restaurants make these onions on the grill and all the newscasters went bonkers for them. Okay, now it’s bacon folks, do I have your attention now? He took onion rings, sprinkled them with some seasoning and then wrapped them in bacon strips, no joke! I was hooked before I even tasted one. So one night not too long after that, we were doing kebobs on the grill and I decided it was time. I cut the rings in about 1/4 inch slices, omitted the seasoning for the first try, and went on to wrapping them in the bacon securing them with a toothpick. Let me say something here, if you are short on patience, DO NOT ATTEMPT! Wow, wrapping them was surely a chore and I was glad to be doing only a few to try. When you’re done preparing them, grill them over medium heat until the bacon is nice and crisp, flipping them a couple of times as they cook. Next time I think I will use a thicker bacon and maybe it will go a little easier! But all in all, we were in hog heaven (love puns) and will make them again. Maybe I’ll do it when the kids come over and when they ask what they can do to help, I’ll pass the buck and let them figure it out, ha  ha  ha, I’m such a mean grandma!

Berry topping and rain 005

Next up was some burgers for dinner and these can also be done on the grill, but I cooked them inside that night to spare Husband from the heat that evening as it was brutal. I cut a piece of sweet onion to the thickness of my burger and then filled it with my burger meat, pressing it out to fit snugly inside it’s onion nest. I cook a burger for me on the medium-rare side and before you say anything about that, don’t forget that I only use our own fresh ground meat and after too many years to mention, I have yet to get sick on under-cooked burgers! This one was easy to do and I don’t think I’ll ever make a burger without doing this again. They were fabulous! Just remember to use an onion ring large enough for the size patties you’re making and cut it to the thickness of the your burger too………….

Hope you enjoy a couple of tips for your grilling pleasure and have a nice weekend! Don’t forget to like us on Facebook  and Twitter and join our Saturday news letter..up there..at the top.. to keep up with the latest recipes!

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