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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……………..

Jan 262016
 

Black Eyed Pea Soup With Ham And Spinach

Kenny STILL had to have a dash of vinegar...

Kenny STILL had to have a dash of vinegar…

With the cold that came all the way down to Florida this past weekend, it was the perfect time for me to get busy in the kitchen making a dish that would warm our tummies and sooth our souls. I know a lot of you up north had it down right freezing compared to us but when we don’t get out of the 40’s during the day time, no sun and have old man winter blowing those cold temps out of the north, it’s down right freezing to us here in the south! I even got to see a few SNOW flakes fluttering in the air on Saturday morn, WOW, I was a happy, happy camper!

I had a few plans for Saturday that went by the wayside as all we wanted to do was get the fireplace cranked up and enjoy what I hypothetically called a “SNOW DAY” for us retired fogies, just relaxing, snuggled up on the couch and watching movies.

pes soup and outside fire 009

I had seen a recipe similar to this by Chef Curtis who represents our Winn Dixie grocery stores and with a few alternate ingredients, it served us up something tasty and was a perfect compliment for the cold weather along with some homemade cornbread!

 
Author:
Ingredients
  • 8 oz bacon, chopped
  • 1 medium sweet onion, chopped
  • 2 cloves of garlic, minced
  • 1 teas crushed red pepper
  • ⅓ cup vinegar
  • 1 tbsp light brown sugar, packed
  • 1 16 oz bag dried black eyed peas, rinsed
  • 10 cups water, more if needed
  • 1 lb fresh baby spinach
  • 2 cups cooked ham, cubed
Instructions
  1. Cook bacon over medium heat in a Dutch oven until crispy, drain on paper towels reserving fat in pan.
  2. Add onions and garlic to pan and saute until transparent in color; add the red pepper, vinegar, brown sugar and the 10 cups of water.
  3. Cover and simmer for 15 minutes.
  4. Stir in black eyed peas, cover and simmer for another hour or until peas start to soften adding more water if necessary.
  5. In batches, add spinach, letting each batch wilt before adding next batch.
  6. Recover and let simmer another 45 minutes or until peas are of desired consistency.
  7. Stir in ham and heat just until ham is heated through.
  8. Ladle into soup bowls and top with crumbled bacon pieces and more chopped onion if desired.
  9. Have some extra vinegar close by as husband added more to his!

 

Well, I actually have a couple of more recipes to share with you before the week is over! It’s been refreshing to have all the Christmas decor put up for another year and the house back to our normal craziness with one exception, Kenny decided to repaint our living room and we are so happy with the outcome and I am soooo happy to have time back in my kitchen to experiment again with some great tasting recipes and of course some bloopers too…….. Hope you enjoy and see ya in a day or two with some special pickles that anyone can do! Oh and a special Happy Birthday to our granddaughter’s boyfriend Eric who hits the big 30 tomorrow, Happy Birthday Eric!!!!

 

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