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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……………..

Jul 072015
 

Pasta For The Summer Heat

Pick-a-Nick Salad for sure!

Pick-a-Nick Salad for sure!

Well, I sure hope everyone had a great 4th of July as we did here! Kenny did two different kinds of beer can chickens on the grill along with fresh corn on the cob. I on the other hand, took care of corn bread, deviled eggs that I tried to make red white and blue and came out like Christmas eggs instead, you know red, green and white, and then this  pasta salad that we tried for the first time since we tasted it in our local Publix Supermarket and WOW!

Everyone had a great day!

Everyone had a great day! No…that’s not a fire in the fireplace…Gotcha ya!

Now I do have to say that their version came out a little better than mine, maybe due to my adding the asiago cheese in place of some of the mozzarella, however, everyone had seconds except for our granddaughter who is a little on the picky side, you know teens these days! Oh well, she’ll grow out of that someday just like I did…. What little was left, my daughter took home for a meal the next day so mom and dad wouldn’t have too many left overs in the frig, ha ha! I also used the tri-colored rotini in lieu of the plain pasta. So with that, I give you a super summer salad that really goes great on a hot summer day with just about anything………..

 

Pasta For The Summer Heat
 
Author:
Ingredients
  • 3 cups of cantaloupe cut in bite size chunks, honeydew if you prefer or a mixture of both
  • 1 ripe avocado, I used the green versus the Hass, chopped in bite size pieces
  • 8 oz of tri-colored rotini or regular
  • ⅓ cup lemon vinaigrette
  • ½ teas Kosher salt or sea salt
  • 1-1/2 cups grated mozzarella cheese
  • ½ cup grated Asiago cheese or omit Asiago and use all mozzarella
  • ⅓ cup fresh basil coarsely chopped
Instructions
  1. Cook pasta according to package directions, drain and place in the frig to cool.
  2. Combine the melon, avocado, vinaigrette and salt in a bowl, stirring gently to mix.
  3. Stir pasta and cheese together into the melon mixture and sprinkle with the basil; chill well to meld the flavors.

Gotta get Husband working on a post to show you our new kitchen counters; therrrrrrrrrrrrre GREAT as Tony the Tiger used to say! Hope you enjoy……..

Dude....Where's the beer?

Dude….Where’s the beer?

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