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
 
 
Wahoo, rain in Southern California!  Who would have thought.  Not just rain but pouring rain with lightening and thunder!  Again, wahoo. Though it won't make a dint in the drought, it's a nice change.  It reminded me of the winter we never had and the soups and stews that I didn't get to make cuz it never rained and that wonderful stay home on a Saturday in your jammies just never seemed to happen. Ok, that was a little pent up rant.  I just had to make stew with this kind of weather.  Now granted it is not cold out, not even close. It is the sound of the thunder that just begs for the oven on and stew simmering away in a dutch oven. This way it is all made in one pot and there are no dirty dishes except a few measuring cups or spoons. Again can you give me Woot.  
Now, I like my stews very, very thick and hearty.  It is very easy to thin this out by increasing a cup at a time the broth.  Also, don't think you cannot make this because you do not have a dutch oven.  You can make the stew on top of the stove with a regular soup pot.  Just simmer it for the same length or time or a bit longer as you do want that tough stew meat to get very tender.  My guess is that you can also make this in a crock pot but just use the 2 cups of broth.  
This recipe will feed 4 people with a side salad and cornbread



Recipe:


1 lb Stew Meat, cut up to bite size pieces
1/2 cup Carrots, chopped
1 med Yellow Onion, chopped
1 large Potato, chopped
3 cloves Garlic, chopped
1 can Diced Tomatoes (I used the one with the Mexican spices)
6 oz Tomato Paste (1 small can)
1 tsp Oregano
8 Basil leafs, chopped
3 TBSP Port Wine
2 cups Beef Broth
Salt and Pepper to taste

Heat the dutch oven on the stove at a medium to medium high heat.  Add 2 TBSP Olive oil and let get hot.
Toss the stew meat into the pot and quickly brown on all sides.  When the stew meat is almost ready to remove, add the Port Wine and cook for 2-3 minutes.  Remove stew meat to a plate
There should be liquid at the bottom of the pot.  Let it simmer for 2-3 minutes to reduce.
Add the onions and brown, 1-2 minutes
Add the potato, carrots and garlic cook for 2-3 minutes.  You can add another 1-2 tsp of Olive oil if needed.
Add the entire can of diced tomatoes. Stir, simmer 2-3 minutes
Add the tomato paste and the chopped basil leafs, simmer 2-3 minutes
Add the Beef Broth, simmer 5 minutes
Place in oven for 1 hour 30 minutes at 350 degrees F or 176 degrees C
If cooking it in a dutch oven and you used only the 2 cups of broth, check it at 1 hour 15 minutes to ensure that it hasn't reduced too much.  If it has just add water or more beef broth.
If you used the 3 cups of beef broth and decide that it is not thick enough, melt 2 TBSP butter and add 1 TBSP cornstarch into it.  Mix until smooth, add to pot and simmer on the stove for 30 minutes.  Keep an eye on it as it can thicken fairly quickly.

I made a side salad with leafy greens and a creamy ranch style dressing and gluten free cornbread (click on the highlight to take you to my recipe).  It was so filling and satisfying for a rainy day.  Now if this could just happen during the winter everything would be right in my world!

I hope you liked this recipe, if you did leave a comment below.  I also have a YouTube site and made a video for this recipe (see below).  Just click play.  If you like the video, click the "Thumbs Up" to like it and subscribe to my channel!

Thank you for stopping by and remember, enjoy life.
It's the one you have, 
Tammie
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Nutrition facts are based off inputing ingredients at http://www.caloriecount.com/
 
 
In my never ending quest to find a new dinner 6 nights a week, I decided to fall back on an old favorite. Yes only 6, as one night a week we go out. I use the term "go out" loosely as really it is my son getting Micky D's and I get Thai.  The night out is always on Friday night.  We have been doing this since I can remember my son first loving fast food.  Over the years we have on occasion ended up at Jack in the Box.  One time Burger King but they went out of business up here.  Since we did our obligatory chicken on Sunday, that was out.  The Lamb didn't end up being his favorite, I loved it.  I didn't feel like pork chops though I did buy some for a later date (so be on the look out or rather forewarned yadda yadda yadda).  We BBQ'd hamburgers last night and BBQ steak the night before.  So ham steak it was.  The one thing that I did notice was the difficulty in finding a ham steak that I would consider gluten free.  With the help of the butcher we located one thankfully.  This is a super, super, super easy dish.  Really, it doesn't get any easier then this one other then maybe a peanut butter and jelly sandwich. You can either put a rub on the ham or not.  I did but very, very lightly.  Also, I decided to BBQ the ham steak and I knew that 10 minutes max was all I needed.  It probably took longer to make the sauce then it did to actually cook it!  I also made a salad with this one that I will put a link here to.  A yummy none lettuce one with a Lemon Vinaigrette dressing. You'll love it or just like it a lot (Purple Cauliflower and Lemon Vinaigrette Dressing).  
Since Jurassic World is coming out, why not tell the kids it's a dinosaur steak, yeah that should make them happy!
Recipe:

1 Ham Steak

Glaze:

3 TBSP Apricot preserves
1/2 to 1 tsp grated Horseradish
1/2 tsp grated Ginger
1/4 tsp dry Mustard

Rub:

1 tsp Chinese 5 spice
1/4 tsp sage

Lightly sprinkle the rub and rub it in.  Let it sit about an hour at room temp.  Heat the grill to medium. This will cook very, very fast so you might want to prepare your side dishes first!  I served a purple caulflower with grapes and vinaigrette dressing with it along with watermelon.  We don't eat a lot of carbs in the evening.  Throw it on the grill and don't move it or glaze it yet.  Let it cook for about 3 minutes and flip it.  Let it cook but go ahead and glaze the side that is up.  After the 3 minutes flip again and cook about 3 minutes (during that time glaze the upside) flip over, glaze again.  You are done.
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You can see how light the rub is here.
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Here is the Purple Cauliflower with Lemon Vinaigrette that I made with it. Here is the link for the salad http://bristleeone.com/9/post/2015/06/purple-cauliflower-with-lemon-and-parmesan-vinaigrette.html
I hope you enjoyed this recipe!  If you did, leave a comment below.

Thanks and remember, enjoy life.
It's the one you have,
Tammie
 
 
One of the problems trying to come up with new recipes all the time is seemingly running out of ideas.  It's a big giant circle of a conundrum.  Chicken and the egg kind of thing.  I try not to go out and look at other recipes but when you are a Pinterest addict there is no helping it.  These days I really, really try and limit my time on Pinterest to 3 or 4 hours a day.  Naw, just kidding.  I get on either in the early morning or late at night and that is it.  Lately I've been looking at more crafty kind of stuff then anything else.  Hence the problem I had when at the store today.  I wanted something that was not chicken, no pork and not beef. Well now.  Oh and something the kid would eat.  Geez, poke me in the eye and call me a problem.  There is no way he would do a meatless meal and the thought of trying to get tofu anywhere near his mouth sends shivers up my spine.  I perused the meat isle for a while, up and down, back and forth.  I'm pretty sure that some of the other customers were starting to have weird ideas about me.  It wasn't that I was muttering to myself or anything and if I was, I really tried to keep it at a low murmur.  Finally the butcher came out and asked me if I needed any help.  Well, probably but I wasn't sure how to ask for it and I'm pretty sure the butcher was not the right person to ask.  However, I did mutter something that I wanted to try a new recipe of sorts.  He asked when was the last time I had made lamb.  Lamb?  Whoa.  I haven't cooked lamb in like forever.  The last time I cooked it, I burned it so badly that my house stayed lamby smelling for weeks. Was I strong enough to try it again?  Sure, why the hell not.  What have I got to lose and I can lie to my son an tell him it's just a pork chop. What'll he know, he's only 13.
Recipe:

1-4 Lamb Chops
1-2 cups Chinese Snow Peas (depending on how many chops)
1/4-3/4 cup Yellow onion (see note above)
1/2-1 cup Mushrooms (same note)
1 tsp grated Ginger
1-2 tsp fresh Dill
2-4 TSBP Butter
1-2TBSP Brown Sugar
Salt and Pepper to taste

At least 1 hour before cooking, melt 1-2 TBSP butter and mix with the brown sugar.  Rub on lamb chops, salt and pepper to taste.

In a non-stick skillet or cast iron pan, heat 1-2 TBSP Butter until melted.  Add ginger and cook 1 minute. Add onion and cook until just before translucent.  Add the rest of the vegetables plus the dill and sauté, salt and pepper to taste.  Cook at least 5 minutes.  Make a clear space in the middle of the skillet and add the lamb chops.  Cook 5 minutes per side on medium heat or until no longer pink in the middle.

Plate and you are done.  We had this over sticky white rice.

Enjoy!

I hope you enjoyed this recipe.  If you did, leave a comment!

Remember, enjoy life.
It's the one you have,
Tammie
 
 
I know that I've said that I don't like chicken but there are times that it is a simple must have.  It's not that I don't like chicken, it's simply that I would never, ever, ever order it when out at a restaurant or fast food or just about any place outside the house.  We however do eat it at least once a week, whether we want to or not.  I decided that I would get it out of the way early this week and have it on Sunday.  Since I just purchased a brand spanking new BBQ, the other one died in a fit of exasperation, I wanted to slap a meal on it.  We BBQ'd steaks yesterday so why not some chicken legs and thighs today.  Here's the thing, I really, really don't like the breast meat, no I don't know why.  My son however only likes to eat the breast meat yet he has never and I mean never tried any other part of the chicken.  Since I am on a kick to get him to expand outside his narrow eating behavior, I was a mean mom and didn't buy any breasts.  He did shoot me the stink eye when he saw the meat out thawing but had the grace not to say anything.  I call it "grace" but it was more he just didn't know how to voice his objection without sounding like a spoiled brat.  I'm gonna count that as a win for mom.  Booraw.
 
Recipe:

This sauce was enough for the what you see above.  Go ahead and double or triple as you see fit.

Sauce:

1/2 cup Ketchup (I use the kind with sugar and not cornsyrup, not sure if that makes a difference)
1-2 TBSP Sriracha Sauce (depending on how spicy you like it)
1 TBSP Brown Sugar
1/4 cup Syrup (maple, I used the fake stuff)
1 TBSP White Vinegar
1 TSP  Yellow Mustard

Rub:

You can use any rub you like.  I just used:

1 tsp Salt
1 tsp Pepper
1/4 tsp Bacon Salt (yes you read that right)
1/2 tsp Chile Con Limon


First off, I don't sauce until the chicken is just about done.  Then I sauce the side that is up and do not turn it over just yet.  I wait at least 10 minutes with the lid closed.  I want the sauce to get hot and start to stick to the chicken.  Then I turn it over and sauce the other side, wait 10 minutes.  Then turn sauce again and wait just a few minutes, turn sauce and done.  I do put a rub on chicken about 2 hours before hand.  You can see it under the sauce in the picture above.  It's not a lot of rub, this is "rub o'lite".  Just enough to cook the chicken by.  My flame, as mine is gas, was at a medium low.  The temp on the outside read 350 degrees F.  Do not turn over or keep moving it around.  Just place it and let it cook.  It should take at least 20 minutes or more per side to cook at this lower temp but it also won't burn.  

Picture
Very light on the rub. Also, the chicken should be about room temp when you throw it on the grill.
This was the best chicken that I have made on the BBQ.  I had forgotten about this recipe until going through my list from last summer.  If I had thought ahead, I would have made coleslaw with it but plumb forgot when the food shopping was a thing.  The corn made it home though which was a good thing.
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Look at this thing of beauty, oh so good.
I hope you like this recipe, if you try it leave me a comment.  Even if you don't try it, leave me a comment!

Remember, enjoy life.
It's the one you have,
Tammie
 
 
I love one pot meals.  It makes life so much easier, quicker and therefore happier.  I find that between looking for a new job which is my priority, taking on-line classes, making new recipes, making the videos and all the other myriad other things that call for attention during the day, a simple but fresh meal is a life line of sorts.  It has become very cathartic to come into the kitchen with fresh vegi's and herbs and throw together new recipes.  I love the tastes that I have discovered for my self and look forward to new ones. That does not mean however that I want to slave over a hot stove even on cold days.  I like to make things I hope others will try.  I know that fresh herbs can be quite intimidating sometimes but give it a try at least. You can use the dry herbs, they work just as well but in my mind the taste is slightly diminished, but that is just me probably.  Most of the herbs are cheap.  The bunches of Rosemary above and the Thyme were just $1.99 each.  I always have garlic in the house usually just laying on the counter.  The Leeks were only $.069 per pound and the bag of Spinach just $1.99.  Can't go wrong with those prices, though now I'm going to have to come up with a few more recipes for the Rosemary and Thyme before they go bad.  How would an omelet taste with fresh thyme I wonder?  Hmmmmmm, I'm seeing something here.  There may be a new breakfast omelet on the way.  Let me think about that for a few moments.  How about a new salad dressing with fresh rosemary and thyme and, oh I know, lemon over maybe a beet salad.  Ok, I have some ideas on the way.  Try this recipe, I think you are going to enjoy the hell out of it.  Also, the dripping at the end make the best gravy that I have ever had.  No kidding.  Didn't have to add even salt or pepper to the gravy.




Recipe:
Dutchoven  5-6 quart
I used:  1 breast, 2 legs and 2 thighs
Fresh Rosemary several sprigs
Fresh Thyme, several sprigs
Fresh Garlic, 3-4 cloves, minced
1-2 bags Spinach, this will depend on how many you are feeding.  One bag will serve 3 people
1 cup Cherry tomatoes
2-4 Leeks, cleaned and chopped (if you are feeding more than 3 people, increase the Leeks to 4)
1/2 cup chicken broth
1/2-3/4 stick butter
Salt and Pepper to taste

1/2 cup heavy cream or whole milk
3-4 tsp cornstarch

Preheat oven to 350 degrees F.

Rinse and pat dry the chicken, I left the skin on except for the breast just because it came with no skin.  Put the dutchoven on top of the stove and turn it on medium high.  Add about 2 TBSP butter.
When the butter melts add the minced garlic, 1-2 sprigs of thyme and 1 sprig of rosemary and the chicken. Cook for 2-3 minutes per side just to brown, leave chicken in the dutchoven and remove from burner.
Add tomatoes, chopped Leaks, 2 sprigs of rosemary, 1 sprig of thyme and a handful of the spinach leafs. Cut up the rest of the butter and place on top.  Pour in around the sides the chicken broth.  Salt and pepper. Place the lid on the dutch oven
Place in the oven for 45 minutes.  Remove from oven, add rest of spinach and cover and bake another 10 minutes.

Take out, remove all to a plate except the broth, add 1/4 heavy cream with 2 tsp of cornstarch whisked in. Whisk into broth over a low heat, continue to gently whisk until it thickens.  If it does not thicken, do the same with the other 1/4 cup cream and more cornstarch.  Add about 1/2 to 1 tsp more butter.  You've come this far with the butter, go all the way!

Remember to remove the sprigs before you serve, no one wants to eat a branch no matter how small!
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Add the butter, 1-2 sprigs of Thyme and a Sprig of Rosemary, the minced garlic and lay the chicken on top to brown. Usually 2-3 minutes per side is enough.
I also whipped up some mashed potatoes since I knew this makes a stunning gravy.  I did find that I should have put two bags of the spinach in.  There were only 3 of us eating and the Leeks and Spinach are all gone but I still have two pieces of chicken left.  The serving down below was typical.
The flavors in this recipe are simple outrageous.  Your tongue and belly are going to love you, though you may need a bit of a work out afterwards.  

I hope you enjoyed this recipe.

Remember, enjoy life.

It's the one you have,
Tammie
 
 
I really, really wanted to get this up for National Burger day but Bluehost decided to have a 7 hour outage! Yea me!  Here is what should have been posted:

Happy National Burger Day or as my son calls it "another made up day that gets him out of eating fish".  I'm not kidding that is what he called it.  I call it the easy dinner night so I was all up for it.  Bring on the night! Besides the great thing about burgers is that you can put just about anything on them.  I know one of the big things right now is the mac and cheese on the burger, personally I wouldn't and it sounds on the gross side, but that's just me.  I like my burgers on the spicy side and when ordering generally go for something with jalapeños.  How could I therefore not make a dish without them?  I know my son won't eat the burger that I would make, his will just be hamburger with nothing.  When I say nothing, I mean nothing.  No salt, no pepper, no ketchup, no mustard, no nothing.  Hamburger and bun and the bun is not toasted.  How is this my son I ask sometimes.  When he was little, he tried and liked just about everything.  When did this happen?  I couldn't even tell you.  Just gradually over time he became this standard plain meat and taters kind of kid.  I have tried everything to change him but to no avail.  I have hope, we all should that one day in the far flung future, he will pick up a sauce and actually like it. The thought actually brings a small tear to the corner of my eye.

In the meantime however, I can offer up this recipe in hopes that he might in his early 30's or 40's find it and suddenly decide to try something a little less plain.
Recipe:

1 lb ground meat of your choice (lamb, beef, turkey, chicken)
1/2 Jalapeño, seeds removed and minced
3 cloves Garlic, minced
1 Avocado
Slices of Red Onion
Baby Greens
Salt and Pepper to taste
Buns (GF or regular)

Sauce
1/2 cup Mayo of your choice (I use a Gluten Free Brand)
2 TBSP Sriracha
1 Lime, juiced

Mince the garlic and the 1/2 jalapeño and mix with the meat.  Shape into patties, size and shape of your choice.  Salt and pepper.  If grilling make sure the meat is close to room temp, it cooks better that way.

Make the sauce.
Toast your buns (there's a joke here but I will forego it!)

Assemble!  Here is a little hint and what I ended up doing and forgot to take pictures of.  I made myself two thin patties.  When I assembled mine the meat was on the outside (as if it were a bun) and everything else between the two pieces of meat.  I then wrapped it in parchment paper.  MMMMmmmmm meat buns.  So good.

Fries:

I cheated here big time.  I bought a bag of frozen fries, fast food version (I swear that is what they said), placed some in a bag and sprayed with coconut oil, shook the bag.  Then tossed in the minced garlic that you can buy in a jar because it has way more juice.  Then tossed in fresh grated parmesan cheese and shook the bag again.  I then cooked according to the directions on the bag.
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I put this on my burger and dipped my fries into it. YUM!!!
I hope you like the recipe!  If you did, leave a comment below.


Remember, enjoy like.

It's the one you have,
Tammie
 
 
It has finally been a bit chilly in Southern California for the first time in quite some time.  With the chiller weather I wanted soup.  I like soup but don't like canned soup, nothing against canned soup but it is way too salty for me.  I really wanted something with a bit of flair but not too much, something that I could eat with a grilled cheese sandwich.  Something that would make me say "mmmmmmmmm".
When I was in the market, I saw the fresh basil and thought, what could I make?  Well the only thing that I know that goes with grilled cheese is tomato soup.  Tomatoes were on sale so why not.  I thought what would it taste like with the curry paste and coconut milk and it was absolutely nummy.  Mom ate it without the milk though.  You only want a little of the coconut milk as it will overwhelm the tomatoes.
I also made sourdough (gluten free) and sharp cheddar grilled cheese though I forgot to take pictures of them.  You'll have to take my word for it that it was just so satisfyingly awesome until you try it.

Recipe:

6  Ripe Tomatoes rough diced 
3/4 cup Rough Diced Carrots or baby carrots chopped
1/2 Green Bell Pepper
1/2 Yellow Onion, rough cut
4 Cloves Garlic rough cut
1/2 tsp Fresh Ginger grated
6-10 leafs fresh Basil
1/2 tsp Sugar
2 TBSP Gluten Free Soy Sauce
1 lime, juiced
1 TBSP Red Curry Paste
1/2 Tsp Thyme
2 1/2 cups Vegetable broth
1/2 cup Coconut Milk
Salt and Pepper to taste

1 med to large soup pot

In a smaller pot blanch your tomatoes.  You don't have to but I don't have the greatest blender so some of the skin will not puree.  If you blanch first and remove the skin then you will not have to worry.  
Rough cut all vegi's.  
In the soup pot add about 1 TBSP Olive Oil and get it hot.  Once hot, add your onion right before it turns translucent add the garlic.  Let it all brown.
Add the carrots and let it brown, add the bell pepper and ginger and let it soften slightly.  Add the Tomatoes and let them all cook a bit.
Add all to your blender  including the fresh basil but DO NOT BLEND YET.  Let it cool slightly.  Never try and blend super hot food as they tend to explode.
To the soup pot add your Vegetable broth, red curry paste, thyme, lime juice, soy sauce, sugar and salt and pepper and bring to a boil.
Cover the blender and SHORT pulse until all is blended smooth.
Turn down the broth to a simmer and add the puree
Let it cook at a simmer for 40 minutes.  You can add more broth at any time if you believe it is too thick. Taste and adjust to your liking.

When you serve, add some of the coconut milk to each serving (about a tsp per)


Remember, enjoy life.

It's the one you have,
Tammie

 
 
Have you ever heard of Swai?  I hadn't, not before this last weekend.  Apparently it is from Southeast Asia and is considered a catfish that has a very mild flavor (follow the link for more information).  I bought the Swai for a couple of reasons.  One, I told my son that I was done cooking two dinners at every meal and second, after speaking with the butcher, this was a very unfishy fish.  I figured for my son's new delve into eating fish, it should be something mild.  I then had to find a recipe that we might both enjoy.  This recipe is a modification from LauraLovingLife and her Ginger Sesame Swai.  I would have made it exactly like hers but I knew my son would not eat the more intense flavors though I would have loved it.  I marinated mine in this sauce but not my sons, his I just topped with the sauce right before cooking.  The third reason, the price.  You can't beat $3.99 a lb.  I actually had just under a pound which worked out well for the two of us. There was enough left over for me to have two fish taco's the next day (avocado, cabbage, sour cream, lime, Sriracha, and green onions in a warm corn tortilla).



Recipe:

1 Lb Swai
3 tsp Olive oil
3 tsp Rice vinegar
2 tsp Gluten free Soy sauce
1 tsp minced garlic
1 tsp minced ginger
Juice of 1/2 lemon
Salt and pepper to taste

Preheat oven to 375 degrees F

Mix together all ingredients really well.  Marinate the fish for an hour on so with the marinade.  I placed mine into a large baggie.  Once the marinading is done reserve the marinade.  Place fish on broiler pan or raised tray on cookie sheet, remember to give it a little oil so that it doesn't stick. Pour the marinade from the bag over the fish.  You can either

Bake at 375 degrees F for 15 minutes and then broil for another 5 minutes or

Place shelf about 8-9 inches from broiler and broil for 15-20 minutes.  Watch it carefully because it can burn and or catch on fire.
I  served the Swai with sticky rice, raw carrots and fresh strawberries.  I have to say, even my son ate it up and liked it. Eventhough he did say there was too much "sauce" on it he did say that he would eat it again. Next time for him, butter, garlic and a squeeze of lemon then cooked at 375 degree F.

Hope you liked the recipe.  Go over to LauraLovingLife and check out her recipes also.

Enjoy life,
It's the one you have,
Tammie

 
 
Dinner in our house is sometimes a bit of a struggle.  My son is a red meat and potatoes kid, no sauces and no seasonings.  Up until recently I've basically been making two meals at dinner.  This has stopped, I just couldn't do it any more. Tonight he is being introduced to my Garlic and Lemon Baked Chicken.  Normally I don't do a lot of chicken, it's not one of my favorites.  I would never go to a restaurant and order chicken, nope not gonna happen.  I think it stems from a time in my life where chicken legs were about the only meat that I could afford.  However in the face of way too much red meat lately, we are introducing chicken and fish back into our diet, he just doesn't know about the fish yet......sheesh.  There is other reason we are having it with the vegi's, we had friends over and there was a left over vegetable platter.  Since the vegi's were all cut up so nicely why not bake them.  The chicken breast that I purchased from the butcher was huge, a mutant I would say.  I just bought the one since it is only the two of us.  You can easily increase the amounts in this recipe.
The Recipe:

1-2 Chicken breasts, rinsed and patted dry
3 Cloves of garlic, finely minced
1 Lemon
2 TBSP Olive oil
1/4 TSP Turmeric
1/4 TSP Sugar

Salt and Pepper to taste


Preheat the oven to 350 degrees F.

Make the Olive oil mix first.  Mix  2 TBSP Olive oil, garlic, sugar, turmeric and juice of 1/2 a lemon in a bowl(as much juice as possible). Mix it really well.
After mixing, use 2-2 1/2 TBSP of the mix to coat your vegis.  Keep mixing as olive oil will continue to coat the more you mix.  There should be about a 1-1 1/2 TBSP left.  Place your chicken breast in the middle of a glass baking pan.  Coat the chicken with the mix.  Add the vegi's around the breast.  Cut up the last of the lemon and place around the pan.  Salt and pepper.  Cover tightly with aluminum foil and bake for 1 hour. After 1 hour remove the aluminum foil and bake for 10 more minutes to crisp up the vegi's.  Keep an eye on the chicken, you don't want it to dry out.  You can adjust the cooking time for the vegi's.  If you like crispier vegi's, leave them out, except carrots, and throw in after 30 minutes of cook time.  Make sure to recover the pan.

There is a similar recipe over at Time 2 Save, Time 2 Give where she uses a package of Italian dressing mix instead of the fresh garlic, lemon and turmeric.
This made a super moist and flavorful chicken.  You can if you like, though it won't be as healthy, add butter to the vegi's while they are cooking.  If you do, add the vegi's during the last 30 minutes of cooking.

I hope you enjoy this recipe. If so, leave a comment!

Enjoy Life.

It's the one you have,
Tammie