Baked Mini Tilapia Balls and Moroccan Mint Tea with Jasmine

I love sipping tea while blogging. Ahh. We just finished lunch and I was going to wait to blog this till tomorrow but my hubby and I liked this recipe so much that I just couldn't wait to share! And I may as well give you my new favorite tea recipe too while I am at it.

Moroccan Mint Tea with Jasmine

Fresh mint 4-5, 3-4 inch sprigs or so (you can use dried as well)
Dried or fresh Jasmine blossoms (2)
1/2-1 tablespoon gunpowder green tea (don't be cheap with your tea it really pays to get a better quality loose tea)
1 tablespoon of Splenda

Boil your water about 12-14 oz or so. So a large mug worth. Fill your tea ball with the rinsed fresh mint, jasmine, and green tea. plop it in the cup with your splenda. Steep the tea for a bit and tah dah! You really only need 2 maybe 3 tops of the jasmine blossoms to taste it (we have a plant but you can buy them online). Often time we add sage. I like the fresh mint better than the dried. But if I have to have dried I prefer the dried mint I make at home from our 4 mint plants rather than the store bought. Mint is so easy to keep it really is worth it to have around and they never die. We have had ours 3 years. My favorite mint is chocolate mint which is also good all buy itself as a tea. Sage is another easy one to keep alive for the tea.

Baked Mini Tilapia Balls
Makes 36.

4 tilapia filet
1 cup sharp cheddar cheese shredded
No salt seasoning or Mrs. Dash
Garlic powder
Onion powder
Salt
Pepper
4 eggs
Enough stuffing cubes ran through a blender into a sandy flour to make 1 cup worth

Bake the tilapia filets with a sprinkle of no salt seasoning at 425 for about 10-12 min. Until they are done. Let sit 5 min and then flake with a fork in a bowl. Add the cheddar, then the eggs. Take your sandy flour mix you made and add some salt, pepper, onion powder, garlic powder, and no salt seasoning to taste. Mix into the wet ingredients. Taste to make sure seasoning is where you like it.
Either line your mini muffin pan with liners or spray the pan and fill. Bake for 20 min at 425.

These are delicious plain or would be good with some tartar sauce if you like it. They have a texture cross of a hushpuppy and fish stick. 4 balls is about 21g protein as well. If you don't have the stuffing cubes you could use almond flour, regular flour, or bread crumbs.

 

Mix after all blended together

Right before the oven

Right out of the oven