Happy Martin Luther King Day! Although this day stands for many wonderful things-- I have to say that since I can remember my birthday usually falls on the three day weekend-- which I cannot complain about. Since yesterday was not the typical Sunday-- I met with Justin and Luke to do a late night ice cream run! Don't you love those?! I do. I have started to run again- to at least attempt to keep my wedding weight. Though I am not sure how successful I am--seeing that I reward myself with late night ice cream runs ;)
We went to Cold Stone's. I have not been to a Cold Stone's in YEARS. In Houston, the hubby and I lived near a Marble Slab Creamery which I am not a fan of. Anywhoo- last night we went-- and I was all set for getting my usual (for when I did go)-- Cake Batter Ice Cream mixed with brownie pieces and cookie dough chunks-- quite delicious may I add. But when we walked in they had some interesting specials: Funnel cake topped with ice cream and strawberries AND they had a warm cookie topped with ice cream (both were topped whipped cream).
I was tempted to get the funnel cake because I LOVE funnel cake but I was not in the mood for strawberry. I decided on the cookie, not only because I felt like eating chocolate but also because each year for my birthday with my family (which this year-- I only got to video chat with them)-- I get a Pizzookie from BJs. I cannot lie-- I was missing my Pizzookie and since this cookie treat reminded me of that- I decided to get it! It was small but really yummy! Not BJs Pizzookie yummy but close.
This recipe: I made last week when I hosted Justin and Luke for dinner at our place. I made such a nice meal but it was at night and no matter how hard I tried to photograph the food-- it came out really ugly because of the lack of natural light :( So, yesterday, I remade the main course for the hubby's dinner. I like seafood-- and I think this recipe was not too hard to make and it was delicious!
Preheat Oven to 350F Degrees
FOR THE FISH
4- tilapia fillets (thawed and patted dry)
8 oz. of frozen, cut broccoli (thawed)
1 egg (beaten)
1/4 c. grated Parmesan cheese
4 oz. of cream cheese (I used low-fat)
1 c. of stuffing mix (I used vegetable, herb stuffing)
2 tbsp. of lemon juice
4 oz. cream cheese (remainder of the 8 oz. block)
1 tbsp. milk
2 tbsp. cooking wine
* I chose not to do the sauce because I felt the stuffed fish tasted yummy and I did not want to make it more unhealthy by adding a cream cheese sauce.
If fish is frozen thaw fish in a large pot filled with hot water (my fish were individually wrapped). Rinse fish and pat dry with paper towels. Set aside.
For stuffing, drain broccoli, squeezing out any excess liquid. In a food processor, combine egg, half of the cream cheese, and Parmesan cheese. Then stir in broccoli and stuffing mix- the mixture will become moldable.
Divide mixture among the 4 fillets (forming a 1 1/2-2 inch round ball). To stuff the fillet- roll the broccoli mixture into long strips (with the width matching the widest part of the fillet). Place the strip on the fillet (at the end closet to you). Roll the fillet-- securing with wooden toothpicks (not colored toothpicks as the color will bleed).
Place fish in a baking dish with the two tbsp. of lemon juice (you may also grease the baking dish if desired). Once the fish is placed in the baking dish, cover with aluminum foil and bake for 30-35 minute until fish is flaky and stuffing is hot.