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Everybody's lives are busy these days and anything that makes it easier is a plus in my book.  I love my crockpot but there is something a little more satisfying to make meals in my Dutch Oven.  I went years and years without buying a Dutch Oven thinking why would I need one, I have my crock pot.  The problem I have with the crockpot is the meat boils and I am not overly fond of boiled meat unless it is for soup.  With the Dutch Oven you get the browned quality on the meat and it will not create as much moisture (though it will baste) than the crock pot.  You do have to keep an eye on the meat though incase it starts to dry out.  In both cases though you get to throw everything into one pot and forget it for a time.  What is better than the entire meal in one pot?  
If you haven't purchased a Dutch Oven yet, I really encourage you to do so.  There are some things you need to look out for, read this article from The Kitchen, here.   This is a great article that will run you through the what and what nots. The only thing they do not mention is make sure the handle on the lid will go up to 500 F.  Not all of them do.  For some reason Cuisinart made one that the lid could only go up to 400 F.  If you want to make breads than you need that 500 F.  
This meal can be made with a variety of vegetables.  If you are going to throw in spinach, do it in the last few minutes of cooking as it does not need much.  
Hope you enjoy!
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Serves 4

Recipe:

  • 2 large or 4 small Chicken Breasts
  • 4 small Baking Potatoes
  • 2 Large Ears of Corn
  • 1/2 lb Brussel Sprouts, cut in half
  • 2 Cloves Garlic (or 1 TBSP minced garlic)
  • Salt and Pepper to taste
  • 2 TBSP Fresh Dill
  • 2 TBSP Butter
  • Olive Oil

Preheat oven to 350 F (180 C or Gas Mark 4)

Place your Dutch Oven on a burner and heat to medium high heat with a swirl of olilve oil.  Place your chicken and garlic in the hot oil and lightly brown on both sides.  Turn off heat.
Clean the potatoes (scrub the skin) and poke a few holes with a fork. Place into the Dutch Oven
Husk and clean the corn and snap in half, Place into the Dutch Oven
Clean and trim the Brussel Sprouts, cut in half and place into the Dutch Oven
Break up the butter and spread over the top
Add Dill, Salt and Pepper to taste

Cover with lid and place in oven.  Cook for 1 hour

Serve with a side salad and fruit.

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I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Nutritional information obtained using Caloriecount.com
 
 
In the vein of once again trying to make recipes that are heart healthy and still quite tasty, I give you lettuce wraps.  I know it sounds boring but wait till you taste them.  I also am trying to get my son to branch out and eat more fish.  Though I know he doesn't like rubs, you can go heavy on this one or light.  In the pictures I went heavy but I should have shown the one I made for the boy, it was very light with the rub.  Now, this is really good also with melted butter and garlic to finish the recipe but since it is "heart healthy, I have left it out.  You can, when it comes out of the oven, melt a half tablespoon of butter, a squeeze of lemon and a quarter teaspoon of fresh garlic and pour this over the filets before you tear them up.  I have put in the option for salt at the end of the recipe but once you put the salsa over this and wrap it in the lettuce, you will never miss the salt.  You get some heat from the rub and the salsa but also a sweetness from the mango and the avocado adds the creaminess.  If you add another vegetable on the side, you have a complete meal.  I just want to say that you don't have to stick with Cod, just about any fish will do.  I choose cod because for the simple fact my son will eat it.  He will also eat Swai, Tilapia and Salmon.  Another word here too, you don't have to use a rub (though it is quite tasty), you can always just sprinkle on some of the ingredients such as the chili powder and garlic.
Serves 2


Recipe:

  • 2 Cod Fillets
  • 2 limes, juiced
  • 2 TBSP Olive or Coconut Oil
  • Lettuce (for wrapping-Green Leaf, Red Leaf, Bibb or Endive)
  • 1/2 Avocado, sliced

  • Salsa
              1 cup thin sliced Red Cabbage, diced
              1 Mango, diced
              2 TBSP Cilantro, diced
              2 TBSP Red Onion, diced
              4 oz Cherry Tomatoes, diced
              1 1/2 tsp Jalapeño, diced
              1 Lime
Rub
  • 1 tsp Paprika
  • 2 tsp dried Parsley
  • 3/4 tsp dried Oregano
  • 2 tsp Garlic powder
  • 1/2 tsp Cumin
  • 1 tsp Pepper
  • 1 1/2 tsp Chili powder
  • 1/2 tsp dried Sweet Basil


  • Optional:  1/2 tsp Salt


Wash and pat dry the fillets, lightly rub with the oil and use the juice of one lime for both fillets.  Lightly rub the fillets with the rub.
Let sit for a minimum of 30 minutes

Preheat oven to 450 F (230 C or Gas Mark 8)

Dice up the vegi's and fruit (make it small) for the salsa (can be made a day ahead)
Wash the lettuce and tear it into taco sized pieces

Prep a cookie sheet.  I lined my with parchment paper and lightly sprayed with coconut oil.

Bake for 12-15 minutes.

Using a fork, break up the fish.  Add some to a strip of the lettuce, top with salsa and avocado, roll and enjoy.

I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Nutritional information obtained using Caloriecount.com. Based on a 4 oz Cod fillet per person and no salsa. Calories can be reduced by omitting the avocado.
 
 
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Just recently my dad, who does not send selfies, sent us all a selfie.  He was obviously sitting in a hospital room and it was captioned "don't worry, they don't think it's anything serious".   Right.  Needless to say it was my dad having a series of mini heart attacks.  Since then the doctor has told him the best eating habits would be to go vegetarian. While I know he won't do that, I've decided to try my hand at some heart healthy meals that don't taste like cardboard and  would have you say "Yeah I'll make that again".  I served this last night to my mom who is probably the world's pickiest eater besides my son. She even said she was going to make it this weekend.  Though the caloric intake on this seems high, it all comes from the brown rice.  One whole stuffed bell pepper though only has 99 mg of salt and that is all naturally occurring.  The only "bad" item in the recipe list is the cheese.  Do use a low sodium, low fat mozzarella.  As for how I like to cook it. I like my cheese very brown and crispy, not sure why.  You do not have to cook it that long.  If you like your pepper to stay a bit crispier, take the cover off at 30 minutes and bake only another 10-20 minutes. 
 You can also add fresh basil to this recipe and for the rice, mix it with some wild rice to add another level of texture and flavor. I will next time I make this.  The other thing, you can use this as a side dish to fish or chicken.  A perfect meal would be grilled Tilapia, 1/2 a stuffed pepper and fresh fruit.  
I may have to make that this weekend!
Enjoy. Stay healthy.
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Serves 4 (1 whole each or 8 if using as a side dish)

Recipe:

  • 2 cups cooked brown rice or a combo of wild rice and brown rice
  • 4 Bell Peppers (any color)
  • 1 package Precut mix of Asparagus, onions and mushrooms, 9.5 oz
  •                           (found in the produce section usually for saute or stirfry)
  • If your store does not have the package use: 
                                       3/4 cup Asparagus, diced
                                       1/4 cup Red Onion, diced
                                       1/4 cup Mushrooms, diced
  • 1 medium Tomato, diced
  • 3 Cloves Garlic, crushed
  • 1 tsp Ginger, crushed
  • 1/4 tsp Coriander
  • 1/4 tsp Cumin
  • 1/2 tsp Pepper
  • 1/4 tsp Chili Powder
  • 1/2 cup Low fat, low  Sodium Mozzarella Cheese
  • Coconut oil spray


Prepare your Bell Peppers by cutting off the tops and cleaning out the seeds.  To make them stand, shave off a little of the bottom.  Prepare a dish by spraying with the coconut oil. Use the Bell pepper that you cut off in the stirfry

Cook your rice according to the package (generally rice is cooked 2:1, meaning 2 cups water for every 1 cup rice)
Dice up your vegetables, crush the garlic and ginger
using a large fry pan, spray it with the coconut oil and heat for stirfry
Once the pan is hot, throw in the asparagus, onions and mushrooms
Let cook for a few minutes, watch and occasionally stir
Add the Bell peppers (Not your whole ones, the tops that you diced up and any of the bottom that was shaved off!)
Add the spices, stir, cook for 2 minutes
Add the tomatoes
Stir and cook 4 minutes
Add the two cups cooked rice
Stir and cooks, 2-3 minutes
Remove from heat

Stuff your peppers, place some mix at the bottom and then add some cheese, add a few more spoonfuls and then add more cheese.  Once full, add more cheese to the top

Spray, with the coconut oil, a piece of foil and then cover (so the cheese will not stick to the foil)

Bake at 350 F (180 C or Gas Mark 4) for 30 minutes, covered
Uncover 
Bake another 10-30 minutes depending on how you like your peppers cooked and the cheese browned

Pairs well with a salad and fresh fruit.
                         
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I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Nutritional information obtained using CalorieCount.com. Based on 1 full Stuffed Bellpepper
 
 
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I can remember the first time that I decided I would bake my own whole chicken.  What a disaster that was. It came out dry and tasting like old shoe leather.  More embarrassing, it was for a dinner party that I had decided to throw.  Granted I was only 21 at the time but I vowed never to let that happen again.  This was also long before the internet and finding all the information you at your fingertips.  I started experimenting with lemon and whole chicken back then.  To this day, it really is one of the best way to cook chicken in my opinion.  It makes for a tender and juicy chicken.  Also, baking it hot for those first 15 minutes helps to hold in the juices by crisping up the skin.  Sometimes I tie the legs together and sometimes not.  It all depends on how lazy I am.  
Now, in those first 15 minutes the skin will brown.  Don't worry about it.  In the last 15 minutes if you think it is getting too brown, you can cover it loosely with aluminum foil.  I don't baste this chicken but you can if you like.  I always cook it in a rack but when I was younger just threw it in a roasting pan and it still cooks up beautifully.
It actually is quite easy to cook, don't be intimidated by it.  You will love the taste of this chicken.  Enjoy!
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Serves 4-6



Recipe

1 Whole Chicken
6 Sprigs Rosemary
2 TBSP Fresh Dill
3 Garlic Cloves
Juice from 1 Lemon
1 lemon cut into rounds
3 TBSP Butter
Salt and Pepper to taste


Wash and pat dry your chicken (remove any gizzards they may have stuffed inside)
Take your hand and run it between the skin and the breast to loosen up the skin.
Mince up 1 clove of garlic , mince up the 1TBSP Dill and add it to 1 TBSP of room temperature butter, mix.
Take the butter mixture and spread it between the breast and the skin using your hand
Slice up a lemon into rounds
Wash and dry the rosemary
Stuff the lemon rounds between the skin and the breast
Stuff 2 sprigs of rosemary between the skin and the breast

Melt the other two tablespoons of butter and add the rest of the minced garlic, dill and the juice of the lemon
Close up the neck hole
Turn the bird so that the opening is up and pour some of the butter mixture into the cavity
Using your hand, gently spread it around. Be careful incase there is a broken rib.
Stuff the bird with the rest of rosemary, the squeezed lemon rinds 
Pour the rest of the butter mixture over the chicken

Preheat oven to 425 F (220 C or 7 Gas Mark)
Bake the Bird uncovered for 15 minutes
Reduce the temp to 375 F or 190 C (5 Gas Mark)  and bake for 45 minutes to 1 hour or until the juice in the leg runs clear and the temperature in the fattest part of the thigh (not touching bone) registers 170 F (76.5C)
Take out of the oven and tent with aluminum foil and let rest for 15 minutes


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I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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