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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 022016
 

Spicy Blueberry Topping

I forgot the whipped cream..Dang!

I forgot the whipped cream..Dang!

Yep, I’m on blueberries again and probably will be posting more since our wild blueberries here are thicker than we have ever seen! We’ve picked about 3 quarts so far with more on their way to be cooked up in some tasty food to satisfy our tummies and add a few unwanted pounds, ha ha! Our black berries kind of fizzled out this year for some unknown reason, leaving way, I guess for the blueberries to steal the show! With so many berries, I really didn’t want to freeze them all and was very thankful the other day when I saw that my friend Bonnie over at bonniebanters.com just posted a special trick that she has on keeping all kind of berries fresher for longer in your frig. Go check it out as all kinds of berries are in season as we speak and she has plenty of delicious recipes for you to try. It was a new one on me and it couldn’t have come at a better time.

Can't wait to try it.....

Can’t wait to try it…

This recipe has already graced the top of Kenny’s homemade ice cream and my daughter is making up a batch to serve over cheesecake that she is taking to a church supper this week. Now she has me in the mood to make a cheesecake for us here at the homestead. Our berries here aren’t as sweet as the ones that are grown commercially but that’s okay by us, they’re FREE and actually taste more like the berries I used to pick with my dad when I was young; young, when the hell was that? Well, let’s get on with this recipe that has just enough spices to compliment the flavor of the berries………

We have a lot more pick'en to do!

We have a lot more pick’en to do!

 

5.0 from 1 reviews
Spicy Blueberry Topping
 
Author:
Ingredients
  • ½ cup sugar
  • 1 tbsp cornstarch
  • ½ teas cinnamon powder
  • ¼ teas nutmeg
  • Generous dash of ground ginger
  • ¼ cup hot water
  • 2 tbsp fresh lemon juice
  • 2 cups fresh blueberries
Instructions
  1. In a small heavy sauce pan, combine the first 5 ingredients and stir to mix.
  2. Over medium heat, stir in the hot water to the mixture followed by the lemon juice.
  3. Continue to cook, stirring constantly until mixture thickens and begins to boil.
  4. Add the blueberries and continue to boil for a minute or so, stirring constantly.
  5. If not serving at once over cake or ice cream, let cool slightly and place in a glass container and refrigerate.
  6. Best warmed slightly when ready to serve.

I hope you all had a great holiday weekend and honored all who have sacrificed so much to give us the freedom to enjoy today, and so we can have our cook-outs and good times with friends and family! Hope you enjoy………….Coming up we have pictures of the newest wild life resident, Bambi and our latest vehicle to grace our driveway! Oh, a couple of bacon tricks too, just in time for the BBQ: later, I promise……..

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