Fresh Corn Bacon Cream Cheese Stuffed Tilapia Rsc Food

CRISPY BACON WRAPPED STUFFED TILAPIA #RSC

Steps:

• Preheat oven to 350 degrees.
• 1. In a small sauce pan heat the oil. When heated add the onions and fry for 2-3 minutes or until translucent.
• 2. Add the red peppers, lemon juice, brown sugar, garlic, parsley, black pepper and salt. bring the mixture to a boil, then reduce to a simmer and cook 5 minutes, or until the peppers are tender.
• 3. While the mixture cooks prepare your baking dish. (I use a disposable aluminum 8x8 in square cake pan because i dont like bacon grease on my good pans) Cut srips of reynolds wrap the size or your baking dish about 6 will be fine. Crinkle the strips of foil and securely place them in the bottom of your dish to make racks.
• 4. Remove the pepper mixture and process in a food processor (or blender) until smooth.
• 5. Return the mixture to the pan and stir in the bread crumbs until combined.
• 6. Spread the mixture evenly among the 4 Tilapia filets and roll them up. Wrap them in bacon using one strip of bacon per filet. If needed secure them in place with toothpicks.
• 7. Place the filet rolls over the racks to let the grease drain. Cover with reynolds wrap foil and bake in the preheated oven for 20 minutes.
• 8. In another baking dish spread the green beans evenly apart and sprinkle the top with pamesan cheese.
• 9. After the 20 minutes remove the filets and turn on the broiler. Remove the foil cover from the filets. Put the green beand and filets under the broiler and broil until the top of the bacon is crispy. Turn the filets to crisp the bottom side. If the cheese is burning too badly, take out the beans. when both sides f the bacon are crispy, take them out.
• Serve the tilapia with a big side of green beans and enjoy.

ONE-PAN FISH WITH BACON AND SWEET CORN

Steps:

• Lightly season both sides of the fish fillets with salt. In a large bowl, combine 1/4 cup parsley with the red-pepper flakes, garlic and thyme. Zest the lemon into the bowl and stir in 2 tablespoons olive oil. Transfer the fish to the bowl and turn to coat. Cover and marinate at room temperature for 15 minutes. (The fish can be covered tightly and refrigerated for up to 12 hours.) Cut the zested lemon into 8 wedges and set aside.
• Heat a large skillet over medium. Add the bacon and cook, stirring frequently, until crispy, about 6 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.
• Increase the heat to medium-high. Add the remaining 2 tablespoons olive oil to the bacon drippings in the skillet. Lay the marinated fish fillets in an even layer (skin-side down if your fillets are skin-on) and cover fish with any leftover marinade from the bowl. Cook until the fish is firm, opaque and flakes easily when poked with a fork, 2 to 3 minutes per side. Transfer the fish to a serving platter; keep the skillet on the stove.
• Lower the heat to medium, and add the shallots and reserved bacon. Cook, stirring, until the shallots soften, about 2 minutes. Add the corn, stir and cook until just tender, about 2 minutes. Season with salt and squeeze in the juice from 3 lemon wedges. Add the remaining 1/4 cup chopped parsley, stir and spoon over the fish. Serve with the remaining lemon wedges for squeezing.

GRILLED SIDE OF SALMON STUFFED WITH CREAMY CORN AND BACON

Steps:

• Add the bacon to a medium skillet and cook over medium-high heat until crispy, about 10 minutes. Transfer the bacon to a plate with a slotted spoon; reserve.
• Discard all but 1 tablespoon of fat from the skillet and reduce the heat to medium. Add half the shallots and cook, stirring often, until translucent and softened, about 5 minutes. Add the corn and continue to cook, stirring often, until heated through and translucent, about 5 minutes. Remove from the heat and stir in the cream cheese and 1 teaspoon salt until combined. Let cool to room temperature, about 45 minutes.
• Meanwhile, add the herbs, lemon zest and remaining shallots to a food processor and pulse until finely chopped. Add the butter and 2 teaspoons salt and pulse until well combined; set aside.
• Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
• Set the salmon on a cutting board. Use a knife to score the salmon down the middle lengthwise, halfway through its thickness. Working from the center line out toward the edges, cut thin flaps from the score to the edge, like a gatefold, then open them up. Spread half the herb butter on the salmon and spoon the corn mixture down the middle. Sprinkle the bacon on top, then fold the sides of the salmon up to cover the filling. Tie the salmon together in 6 places with butcher's twine. Spread the remaining herb butter on top and sprinkle generously with salt.
• Stack 3 sheets of heavy-duty aluminum foil that are 6 inches longer than the salmon and spray the top layer generously with nonstick cooking spray. Transfer the salmon to the middle of the foil and crimp the sides so they form a rim.
• Transfer the salmon on the foil to the indirect-heat side of the grill and cook, covered, until the salmon is cooked through and the stuffing is hot, about 25 minutes (depending on your grill). Move the salmon to the direct-heat side for 5 minutes to crisp the skin. Using heatproof gloves, carefully transfer the foil with the salmon to a platter for serving. Serve with lemon wedges.

BLACK BEAN, CORN AND BACON STUFFED PORK CHOPS #RSC

Steps:

• Preheat oven to 425 degrees.
• Fry bacon, drain off fat and set aside.
• Slightly mash black beans (leaving some of them whole) in a medium bowl.
• Add cooked bacon, corn, cottage cheese, bread crumbs, egg, red pepper, garlic, chili powder, and cilantro to the black beans and stir until well mixed.
• Using a paring or filet knife, cut a pocket into the pork chops large enough to hold 5-6 tbsps of the stuffing.
• Stuff each chop with about 5-6 tbsps of filling and set aside.
• Lay out 4 pieces of Reynolds Wrap Foil, each about 12 inches long, and put ½ tsp of butter on the center of each. Set one stuffed chop on top of each pat of butter. Lightly sprinkle salt on each chop. Top each chop with the other ½ tsp of butter. Drizzle each chop with ¼ of the lime juice (about 1 tbsp each). Lightly sprinkle each chop with black pepper and a pinch of cayenne pepper. Wrap the foil around the chops to form a packet and set the foil packets into a baking pan.
• Bake foil wrapped chops at 425 degrees for 25 minutes, or until a meat thermometer reads the stuffing at 165 degrees. Remove from oven and let set for 5-10 minutes.
• When serving the chops, garnish with cilantro, and don't forget to pour some of the delicious packet juices on top!

TILAPIA ROLL WITH SAUTE MUSHROOM STUFFING #RSC

Steps:

• 1. For stuffing in a hot pan put a tablespoon of butter. Add mushrooms, onions, 1 garlic clove, heavy cream and cream cheese. Cook on the medium high heat for 5 min or until the mixture is smooth but not runny. Salt and pepper for taste.
• 2.Grind the tilapia fillets in the blender or meat grinder until smooth. Transfer into the bowl and add an egg, 2 garlic cloves, green onions, parsley, cilantro, mustard, salt, pepper and the panko crumbs. Mix by hand.
• 3. Lair the tilapia mixture on the greased Reynolds Wrap Foil and spread it out, it should be 1 inch thick.
• 4. Place the tomato slices in the middle of the tilapia mixture. Put the mushroom stuffing on the top of the tomatoes.
• 5. Lift the corner of the foil and roll the the tilapia. Gently place the roll in the middle of the foil. Wrap it in foil and twist the ends.
• 6. Place the roll on the baking tray and bake in the 400 degree F oven for 20 minute Then take the foil off and put some more cream cheese on top and bake for 15 more min until the top is browned.
• 7. Slice and serve along with some sriracha sauce or fresh lemon slices.

BAKED FRESH WHOLE TILAPIA #RSC

Steps:

• Directions - Tilapias (already scaled and dressed).
• Wrinkle the 4 sheets of heavy duty non-stick Reynolds aluminum foil to facilitate flavor distribution, coat each with EVOO with brush.
• Spread lemon rind, thyme on foils.
• Coat each Tilapia with bacon fat, sprinkle salt, paprika, ground pepper and fish sauce. Score the fish (see photos).
• Wrap each fish in its own foil pouch. Puncture pouch with a few hole for steam venting.
• Preheat oven to 500 degrees F. Place pouches in oven for 15 minutes. Open pouches immediately so that the fish skin will remain crispy.
• Directions - two sauces, each to be enjoyed by guest separately or combined.
• Collect juices from the pouches, and discard thyme sprigs and charred lemon rind.
• Mix heavy cream, garlic, chopped onion, artichoke hearts, sea salt and wine use a hand blender to blend all into a sauce.
• Simmer the above for 10 minutes and divide into two parts.
• Roast bell peppers, remove seeds and add to sauce part one. Add Paprika and concord grape juice.
• Blend above with hand blender until smooth and simmer for 10 minutes.
• Mix lemon juice, brown sugar, Candace Grape juice, and Monterrey Jack cheese.
• Blend above with hand blender until smooth and simmer for 10 minutes.
• Plate everything as per suggested photos on steamed Yard-Long String beans.

GRILLED BACON-WRAPPED TILAPIA & FRESH FRUIT SALSA #RSC

Steps:

• For the Salsa: Find the butt of the peach and slice the peach all the way around the pit. Twist to release the flesh from the pit, and remove the pit from the other half of the flesh by prying it loose with a spoon. Do this with the other peach and set aside.
• Mince the onion and the red bell pepper and pour them in a medium sized bowl. Chop the peach halves into bite sized pieces and pour in with the onion and pepper. Squeeze the juice from one of the lime halves over the peaches, onion, and peppers, followed by the honey, and season to taste with the salt and pepper. Mince the cilantro and add to taste. Mix thoroughly, cover with plastic wrap and refrigerate 30 minutes, at least.
• For the Tilapia Fillets: Ready the grill with enough charcoal to burn around 375 to 425 degrees for at least 30 - 45 minutes. Accumulate charcoal to be sure that the heat is concentrated mostly in the middle.
• Wrap the tilapia fillets in two slices of bacon a peice, drizzle with lime juice from the other half the sliced lime, to taste. Season to taste with pepper and garlic powder. Place the tilapia fillets onto a sheet of Reynolds Wrap Alluminum Foil. Fold the wrap in half, longway, fold one side over the other to create a seal. Turn and fold the open sides to create two more seals.
• Place indirect from the heat on the charcoal grill, seal side up and grill until the fish fillets are flakey and the bacon is thoroughly cooked, about 30 to 40 minutes. Remove from heat and let set a moment before opening.
• Top the fillets with fresh peach salsa and close the wrap to warm the salsa through but not to cook. Serve in the alluminum foil on a large plate with grilled sliced seasoned tomatoes and a grilled flour tortilla. Garnish with more peach salsa and a sprig of cilantro.

SPINACH AND CREAM CHEESE STUFFED TILAPIA

Steps:

• Preheat the oven to 350°F
• Blend the cream cheese and spinach in a large bowl.
• Add the garlic, nutmeg, and salt
• Spray a baking dish with non-stick spray
• Arrange the fillets on the pan and slice a slit down the fish.
• Spoon the cream cheese mixture onto the fish, flattening it so that it seeps in the slit (this isnt' TRUE stuffed fish -- a lot will just be spooned over the top)
• Sprinkle Ritz or bread crumbs over fish
• Bake for 8 minutes until fish flakes with a fork.
• *I didn't use all of the cream cheese mixture, so I recommend saving the left over and using it as a spinach dip! My husband loves it on wheat thins or chips! The recipe will actually be closer to 135 calories since you won't use all the mixture most likely.

RED PEPPER AND CHEESE STUFFED MEATLOAF #RSC

Steps:

• Preheat oven to 350 degrees F. Line a 13"X9" baking pan with Reynolds Aluminum Foil. Spray with non-stick cooking spray, or use Reynolds Wrap Non-Stick Aluminum Foil. Set aside.
• In an 8" non-stick skillet, cook 4 slices of the bacon until just crisp. Transfer to a paper towel lined plate and let drain and cool. In same pan with the bacon drippings, saute the red bell pepper, onion and parsley flakes for 3-4 minutes. Remove from heat and cool.
• In a large bowl, combine the ground beef, bread crumbs, eggs, dry soup mix, water, golden mushroom soup, French fried onions and crumbled bacon. Mix well with hands and form into a "football" shape. Place in prepared baking pan. Make a deep well in center of meatloaf, being careful not to break through the bottom. Carefully layer the cheese strips along length of meatloaf. Spoon red pepper/onion mixture over top of cheese. Carefully work meatloaf up and over filling. (It's ok if filling is not covered completely) Use remaining uncooked sliced bacon to "wrap" meatloaf, covering all exposed meatloaf with bacon in a diagonal pattern.
• Bake for 1 1/2 to 2 hours or until meatloaf and bacon is thoroughly cooked.
• Remove from oven and let rest 10 minutes before serving.