Spinach Stuffed Salmon

  2 salmon fillets

2 oz cream cheese at room temp

 2 oz fresh spinach chopped and wilted

1/4 cup finely grated Parmesan cheese

1-2 teaspoons minced garlic

Salt and pepper

Wash and season 2 salmon fillets with salt, pepper, lemon juice and olive oil. Slit a pocket without cutting all the way through each fillet.

 Mix spinach, cream cheese, Parmesan and garlic. Season with salt and pepper.

Fill the 'pockets' with the spinach dip.

Heat butter and some olive oil in a skillet over medium-high heat. Add the salmon and fry about 7 minutes on each side till golden and done in the center.

YUM!

 

Stuffed Halibut

Rub:

1/4 tsp. rosemary

1/4 tsp. garlic powder

1/4 tsp. ground pepper

dash salt

dash cumin

1 Tbsp. dried chives

1 Tbsp dried parsley

Rinse and rub halibut fillets with olive oil and apply the rub.

Combine:

4 oz. softened cream cheese

5 chopped artichoke hearts

handful of spinach chopped

2 oz brie or Gouda cheese grated or a slice for each piece if you prefer

1 tsp. minced garlic

Cut a slit through the center of the halibut fillets so you can stuff them. Place the above ingredients inside the halibut (you can adjust the amounts to suit your tastes). Place sliced red onions and lemon slices on top of the fish and bake at 400* for 15 minutes or until fish is flaky.

Serve warm out of the oven! Yum!

Scrumptious Chicken

4 skinless/boneless chicken breasts, pounded evenly thin

2 Tablespoons vegetable oil

Marinade: 

1/2 cup olive oil

1/2 cup ranch dressing

3 tablespoon Worcestershire sauce

1 teaspoon white vinegar

1 teaspoon lemon juice

1 tablespoon minced garlic

1/2 teaspoon pepper

Cheese and Panko Crust:

3/4 cup grated Parmesan cheese

3/4 cup grated Provolone cheese

6 Tablespoons Ranch dressing

5 Tablespoons melted butter

1 cup Panko breadcrumbs

2 teaspoons garlic powder

Instructions:

Whisk marinade ingredients together.

Pour over the chicken in a gallon freezer bag. Let sit in the refrigerator at least 30 minutes up to overnight.

Heat 2 Tablespoons of vegetable oil in a cast iron skillet over medium-high heat.

Sear the chicken on each side for about 4 minutes per side until it is golden brown (165 inside temp.) and set aside.

Preheat oven to 450 degrees.

Combine Parmesan, Provolone and Ranch dressing in a small bowl.

Microwave 30 seconds. Stir and place back in microwave for 15 more seconds. Stir and spread evenly on the chicken breasts. Place in oven for 4 minutes.

Melt the butter and add the breadcrumbs and garlic powder to it. Top each breast with this mixture. 

Bake 2 additional minutes. 

Serve plain or with potatoes.