Wednesday, February 24, 2010

Citrus Baked Tilapia and Stuffed Artichokes

I am having an awful craving for ice cream!! Jeffrey and were supposed to go to Pink Berry tonight, but he is too exhausted after working on set for 8 days. I completly understand, but when you get my stomach excited for ice cream, then you don't let me have it there is a problem. It is one of those cravings that cannot be fulfilled until I eat it! My problem is that I don't keep sweets in the house, the closest thing is blueberries which are yummy but don't cut it!! I can't imagine what I will be like when I am pregnant one day (a long time from now) cravings will be crazy!

This dish is so unbelievably easy! You can prepare it ahead of time then put it in the fridge until you are ready to bake it. I can see it becoming one of my new staples!

Citrus Baked Tilapia
2 Tilapia Loins
1 Lime
2 Tb of Butter
Salt and Pepper

Wash and dry Tilapia loins.

Sprinkle with salt and pepper.

Spray your baking dish with cooking spray. Put the fish in the pan. Grate lime with zester. Squeeze lime juice over the fish then sprinkle the lime zest over the fish. Put a the Tb of butter over each of the fish loins.

Bake for 11 minutes on 375.

Creamy Cheesy Stuffed Artichokes
2 Artichokes
1 Laughing cow cheese spear
2 Tb parmesan cheese
1/2 Tb butter
1 tsp of garlic
2 Tb of heavy cream
1/4 cup bread crumbs
Olive oil

Cut tops off the Artichokes, Cut off Stem and trip all the leaves that have pokes on them.

Boil Artichoke for 30 mins.

Remove and turn upside down to drain and cool on a towel.

Melt butter in a small bowl. Mix in laughing cow cheese, 1 Tb of parmesan and garlic.
Stir in cream.

After artichokes cool use tongs to pull out the center leaves, then use a spoon to scrape the "choke" off of the heart.

Pour the cheese sauce into the center of the artichokes.
Sprinkle bread crumbs between the leaves of the artichokes. Sprinkle parmesan over the artichokes.

Drizzle with olive oil.

Put in a baking pan and bake for 20 mins on 375.

You could eat these alone, but I still served them with a little lemon butter. Yummy!

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