Quick simple meals, that's all we ask.  Really.  Our lives are busy enough without having to stop and make long drawn out dishes to sit and enjoy.  It's funny.  When it was just me, I used to make these types of meals all the time.  Infact, I would make several and freeze some of them to have for later.  I'm not sure why I stopped since they are quick and easy.  The entire meal is in one packet.  We also make these when we go camping (actually I cut everything up before we leave, toss the chicken in the seasoning mix and then wrap them when we get there).  If you take these camping and you don't think you will have them on the first night, dice up the chicken, toss it in the seasoning and then freeze the chicken in proportioned baggies. Toss them into your ice chest and they should be good to go in a day or so..  You can also make this with beef (cut up sirloin or hamburger meat) or fish.  Try a variety of different vegetables or instead of using potato, use sweet potato or yams.  Serve with fresh fruit and you have a complete meal.
Serves 3

Recipe:
  • 1 Lb Chicken
  • 2 cups diced Potato (Your Choice)
  • 1 cup diced Carrot (3 carrots)
  • 1 diced Tomato
  • 1 Lemon, Juiced
  • 1 1/2 TBSP minced Garlic
  • 1 TBSP minced Ginger
  • 4 TBSP butter, melted
  • 1 TBSP dried Onion
  • Salt and Pepper to taste

3 pieces of heavy duty Aluminum foil 12x18"  (if you don't have heavy duty then double a piece of regular)

Preheat oven to 375 F (190 C or Gas Mark 5)

Cut chicken into bite sized pieces
Wash potato (I do not peel mine but scrub the skin clean), cut into bite size pieces
Peel carrots and cut into bite size pieces
Wash and dice tomato
Juice Lemon

In a microwavable bowl, melt the butter
Add the garlic, ginger, juice from 1 lemon and onion
Stir 

Place in a stacked order but lengthwise:
3/4 cup chicken
1/2 potato
1/4 cup carrots
1/4 cup lite tomatoes
1/4 cup of the seasoning mix
Salt and Pepper

To Wrap:

Fold up short sides
Roll in long sides
Do Not make it tight but leave room for steam

Place on Baking Sheet or on BBQ (not over direct flames)
Bake for 40 minutes
Be very careful opening packets and steam will release
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I found these beauties in the organic section. The purple has a unique taste, but that could have just been me. I thoroughly enjoyed them!
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
 
 
Things I love about cheap cut of meat: they're cheap.  Yep that about sums it up.  Here's the thing, with cheap meat if you cook it slow and long it will become tender.  A chuck roast can be tough but cooking it at a lower temp and longer will give you a pot roast that is just simply a meal you can serve to anyone.  

I know you are looking at this recipe and thinking beets?  Why beets?  You are not adding a lot, just one. Don't use beets that are already cooked or they will just turn to mush.  Beets are inexpensive and full of good stuff.  One cup of beets is only 56 calories, has 11% vitamin C and 6% Iron.  It is also loaded with a bunch more stuff that have health benefits.  Combines with the carrots and the sweet potato you will never know you are eating a beet other than it changes the color of the other vegetables in the meal.  I think it has a mild kind of nutty flavor.  If you don't like beets, try celery root instead.

Serve this meal with a lite green salad with an italian dressing and a fresh fruit.  

Enjoy.
Serves: 4


Recipe:

  • 1  3 Lb Chuck Roast
  • 1 cup Beef Broth
  • 1/2 cup Red Wine
  • 3-4 Cloves Garlic (or 1 -2 TBSP minced Garlic)
  • 6 Green Onions
  • 1 cup Baby Carrots
  • 1 Large Sweet Potato
  • 1 Whole Beet
  • 2 TBSP Butter
  • Salt and Pepper to taste

Preheat oven to 325 F (170 C or Gas Mark 3)
I used my dutch oven for the entire process but you can do the first few steps in a fry pan and then transfer to a deep casserole dish with a cover

In your dutch oven, bring 2 tsp of olive oil to med high heat
Rub the roast with 1 tsp olive oil, garlic and salt and pepper
When the pan is hot, sear the meat on all sides, remove to a side dish 
Peel and chunk up the Sweet Potato and Beet
Lower the heat to medium high and add 2 TBSP butter
Add the sweet potato and beet and cook for 5 minutes, occasionally moving the pieces around
Slowly add the wine, careful if too hot it will splatter
Add the carrots
Add the meat back on top
Add the beef broth
Add the onions (I just cut them in half)
Salt and Pepper to taste

Place in oven for 2-2 1/2 hours BUT check the meat at 1 hour 30 minutes to make sure it is no getting dry.  It should be tender and easily come apart.  If it is getting too dry, add more beef broth (about 1/2 a cup)

Serve with a light green salad and fresh fruit such as watermelon, cantaloupe or grapes. 

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
 
 
I do love pork roast but I never, never know which one to buy.  Should I buy the shoulder, picnic, loin, or ham?  I finally just did some research and found this wonderful site that explains each and everyone (here). They give a cut by cut break down AND even tell you how you should cook each one, alternate names and the general costs (high or low).  Once I was armed with this knowledge, I decided that the picnic roast is probably my favorite.  Even though it is one of the "cheaper" cuts, when you slow roast it, the flavor is phenomenal.  It really, really have to slow roast with a rub though.  If you try and cook the picnic roast cut at regular temps, it will either dry out or be too tough.
Leave the skin on the picnic and shoulder roast also.  If you peel it off, I find that the juices leave and the roast is dry. Yes, I already made that mistake once (or maybe twice).  When you put the rub on it, make sure to get all the nooks and crannys.  I roast mine on a rack.  When you put it back in the oven for the last high heat, it may smoke some so be careful opening the oven door.  You really need that last high heat cook for the roasting on the outside.  Truly, don't skip this step.
This time I cooked a 3 1/2 pound roast (1.6 kg) and it feed 4 people with a smidge left over.  I served it with a spicy plum sauce, rice, watermelon and corn on the cob. 



Recipe:
  • 3 1/2 Lb Pork Shoulder Roast (Picnic Roast)
  • 1/2 TBSP Oregano
  • 1 1/2 TBSP Salt
  • 1/2 TBSP Pepper
  • 1 tsp Sage
  • 1 TBSP Dried Onion
  • 1 TBSP Garlic Powder



Preheat oven to 250 F (130 C or 1/2 Gas Mark)
Bring roast to room temp 
Mix all spices together and rub over roast
Let sit for 30 more minutes


Place roast in a roasting pan 
Slow Roast 1 hour for every pound (Mine took 3 1/2 hours)
Remove from oven and tent with aluminum foil
Heat oven to 500 F (260 C)
Uncover roast and place back into hot oven
roast 5 minutes and then turn it and roast 5 minutes
Turn one more time and roast
Remove from oven and let rest for at least 10 minutes


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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Out of the oven for the first rest, internal temp at 185F (85 C), place back into the oven
 
 
The first time that I had fritters they were actually made with fish and that is how I made them for years Sometime ago a friend asked why I didn't make them with chicken.  It made me stop in my tracks.  Chicken? Why hadn't I thought of that?  I had to basically run home and make them again with chicken.  Wow.  They are really good with chicken.  I love the fish fritters and I simply adore the chicken ones also.  I make them basically the same.  These are super good and can be used as either a main dish, as appetizers or for lunch. You can also make the mix up the night before and place into the refrigerator so that it is ready to go when you want to make them.
Keep in mind that it is the cheese that is making the crust around the fritters.  If you increase the amount of chicken, increase the amount of cheese also.  I also always do a test fritter when cooking to see if it sticks. If it sticks, add more cheese.  Make sure you can see the brown around the edges before you try and flip them otherwise they will fall apart.
Serve these with rice, salad and a fruit.
Hope you enjoy! 
Makes 15 fritters

Recipe:


  • 1 lb Chicken cut small
  • 1 Egg
  • 3 TBSP Mayo
  • 3/4 cup Mozzarella Cheese, shredded
  • 1 TBSP Lemon Juice
  • 1 TBSP Cornstarch
  • 2 TBSP GF AP Flour (with no gums or baking soda)
  • 3 Green Onions
  • 1-2 tsp Garlic minced
  • 1/2 tsp Salt
  • 1/2 tsp Pepper


Dice up the raw chicken.  The pieces should be no bigger than the size of a small coin.  
Add to bowl
Dice up the green onions and add to bowl
Add egg
Add the rest of the ingredients and mix well

Cover with plastic wrap and refrigerate 2-4 hours

In a fry pan add enough oil to cover the bottom of the pan, medium to high heat
Once the oil is hot:
Using a tablespoon or a scoop, place some of the mixture into the hot oil. I usually do a "test" of just one fritter in the pan.  If the fritter sticks when you are trying to flip, the mixture needs more cheese.  The cheese is forming the "crust" .  Once you start adding the other fritters remember don't overcrowd the pan
Cook until you can see the chicken is starting to cook through and the top cheese is melting
Flip and continue cooking
As you cook in batches, remove any that have broken away.  Replenish oil as you need it and let it get hot again.
Usually makes about 15 fritters.

Serve with dipping sauce.

I make:
Dipping Sauce

1/2 cup Sour Cream
1 TBSP Sriracha Sauce
Squeeze from one lime




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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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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Since I have a son that is a very "narrow" eater, why I don't know, I'm always coming up with new ways to cook the limited meats that he will eat.  He was introduced to and ate anything when he was young.  As he has gotten older, his tastes have become more and more narrow.  Me, I will try anything and not just once. I need, at the core of my being to know whether or not I really like or dislike something.  The first time a food hits my tongue is not the be all end all of the  matter.  I need to savor it, experience the taste and let it roll around.  I've made a dish and at first thought, wow I really like this.  Then make it again and then a 3rd time and realize, Nope.  To be able to publish a recipe, I have to have the continuous "Ahhhhhh" I can eat this again and I can eat this as leftovers.  
Leftovers is another of the big tests, will it hold up or get better as a leftover.  This recipe is one I think actually gets better as a leftover.  It gets a little sweeter and a bit spicier.  My son likes it too (though not the outside of it as it's "too spicy") Little eye roll here for me.  This is not spicy or I don't think so, not at just one teaspoon chili flakes.  The amount of chili flakes is up to you.  Use less or use more at your discretion.  The other item to note, the tangerine slices and lemon slices are not for everyone to eat.  I really like the super tartness of the lemon slices and my tangerine slices were just lovely and mild.  
Let me know if you enjoyed this recipe
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Serves 4

Recipe:

  • 2 extra large chicken breasts or 4 smaller chicken breasts
  • 4 TBSP Butter
  • 2 Tangerines (washed well)
  • 2 Lemons (washed well)
  • 1 tsp Chile flakes
  • 1 TBSP Garlic, minced
  • 1 TBSP Honey
  • 1 TBSP Brown Sugar
  • 1 medium yellow onion
  • Pick:  2 Sweet Potatoes or 2 large potatoes or 2 large yams  or a combination and chunk them up.  
  • Salt and Pepper to taste


Melt 2 TBSP butter in an oven ready pan (like cast iron) on medium/ high heat
Add chicken breasts and quickly brown on both sides
Add chunked  potato, sweet potato, or yam (or a combination)
Add onion
Remove from heat

In a separate bowl**:

Juice of 1 lemon
Juice of 1 Tangerine
Add spices 
Add Honey and Brown sugar
Heat in the microwave to incorporate the honey and brown sugar (about 30 seconds on high)
*You can add 1/4 water also and then simmer the mixture on the stove for 30 minutes to thicken it a bit (I did and it was delicious, it adds a bit more of a glaze to the chicken)  
**You can also use this to marinade the chicken overnight or a few hours.

Pour over the chicken and potatoes
Slice the other lemon and tangerine thinly and place around under and on the chicken
Dice up 2 TBSP butter and arrange on and around chicken

Place into preheated oven 375 degrees F (190 C or 5 gas Mark) and bake for 40 minutes
at the 30 minute mark, baste the chicken with some of the drippings
Check your chicken for doneness
You can at this point put it under the broiler for 3-4 minutes to really caramelize the glaze but it is not necessary

Pair this with a salad and a steamed vegetable for a complete meal

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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. Calories based on 3/4 cup chicken and 3/4 cup sweet potatoes per person
 
 
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Anyone who has read my recipes will quickly realize that I love lemon.  I love to cook with lemon, I love candy that is lemon, desserts that are lemon....I think you get the meaning.   I love lemon.  While my son is the complete opposite.  He is a plain jane when it comes to eating.  No sauces, no spices, just simply plain. However, what he doesn't know what bother him.  He loves this chicken.  It is moist and flavorful and my favorite, lemony.  For him I think he believes that it is the garlic he is tasting.  Should I snicker now or later. I prefer the simplicity of this meal but you can add other spices to it or garish it with raw vegetables before cooking.  Another method you might try is using fresh orange juice.  The one thing that I don't do because my son did notice it the first time I made this, I grated lemon peel on it.  Not that it needs it but it is still really good.  You can also add fresh basil or dried basil when you melt the butter.
Endless possibilities.  Hope you enjoy this one.
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Serves 2-4


Recipe:

2-4 Chicken Breasts
2 Lemons, Juiced
2 TBSP minced garlic
3 TBSP Butter 
Salt and Pepper to taste

2 cups cooked rice  

Preheat oven to 375 degrees F (190 C or 5 Gas Mark)

  • Juice the two lemons and add to a microwavable safe container, add butter and minced garlic.
  • Heat until butter is melted
  • Arrange Chicken breasts in your dish, single layer
  • Pour melted butter/lemon/garlic over chicken
  • I usually place the squeezed lemons into the s
  • Place into oven uncovered for 45 minutes


Optional:  Add 2 cups raw vegetables of your choice arranged around the chicken


In the meantime cook your rice
  • Instead of water you can use a 50/50 mix of water and chicken broth
  • Ratio of water to rice is 2:1  (4 cups water to 2 cups rice), bring to a boil and then simmer cover until all the water is gone
  • I use a rice cooker.  Ratio is still the same but you do not have to worry about cooking time


Remove chicken from oven when golden brown.  Check for doneness with a meat thermometer.  Chicken should be cooked to 165 degrees F (~75 (73.888) C)
Let rest 5 minutes

Your can make a "gravy" out of the drippings.  Just mix 1 TBSP cornstarch with 2 TBSP of the drippings. Then slowly mix this with the rest of the drippings over a low heat until it starts to thicken, top over the chicken when serving.

Plate over the rice


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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. Information is for chicken only based on 1 serving of 1 cup cooked chicken breast.