Citrus Garlic Fish

Sometimes we like a lighter style of fish, (something different from the usual breaded fish).  And this  citrus garlic fish fits just the dish.  It's baked, and has a wonderful sauce that's light and delicious.  And it bakes in the over in only 30 minutes, and easily feeds 4.

You will need:
1 pound of white fish fillets, (today I am using Alaskan Pollock)
1/4 cup melted butter
1 clove garlic, minced
1 Tabs. soy sauce
2 teas fresh lemon juice
1 teas fresh lime juice
1/4 teas salt
1/2 teas fresh ground pepper

Preheat the oven to 400 degrees.

In a small bowl, add the minced garlic to the melted butter.

Add the soy sauce.

Note:  Since I am adding salt, I use low sodium soy sauce.  If you use regular soy sauce, you may want to skip the salt.

 Add the salt, (unless you are using regular soy sauce).

 Add the pepper.

Add the lemon juice.

Add the lime juice.

Whisk all the ingredients together to incorporate well.

Spray a baking pan with cooking spray.  Line the baking pan with the fish.  Pour the citrus garlic sauce evenly over the fish..

Bake in the preheated over for 30 minutes.  Baste the fish occasionally with the sauce.

While your fish is cooking you can prepare your salad and side dish.

After 30 minutes, check to make sure your fish is cooked completely.   Remove from oven and plate.

Just that easy, you now have a delicious Asian sauce flavored white fish that did not require a lot of attention.

This is one of the favorites at our house.  We use this sauce with different types of white fish.

Enjoy !

Lemon Rosemary Roasted Chicken

Today so many people buy their roasted chicken from the big box stores, (and yes I am also one of those, that when strapped for time, will pick up a $5 to $8 roasted bird and add homemade sides for a quick dinner).  But, with some time, I can prepare a much juicier, and better tasting oven roasted chicken for less money.  And I get to decide what flavors my chicken will have, I don't have to settle for what's available.  Tonight, we're having lemon rosemary chicken.  I buy whole chickens when they are on sale, (and on sale I mean in the range of less than 75 cents a pound.  I will usually get my chickens around 66 to 69 cents a pound and then I will buy 4 or 5 for the freezer).  Tonight, I'm going to fix a nice 8 pound roaster that was on sale for 58 cents a pound, (we will easily get 3 or 4 meals from this one bird)!

You will need:
1 nice size roasting chicken
l lemon
a couple springs of rosemary
kosher salt
fresh ground black pepper
onion powder
garlic powder
olive oil
(you can substitute the lemon and rosemary with any flavors you like)

Preheat your oven to 375 degrees

First grate the rind from the lemon

Next, slice the lemon in thin slices

Strip the rosemary from the stems, and cut into small pieces.

In a small bowl, combine, 1 Tablespoon of fresh ground black pepper, 1 Tablespoon of kosher salt, 1 teaspoon garlic powder, 1 teaspoon onion powder.

Add the lemon zest.

Add the chopped rosemary. Stir together well.

Make sure to remove the neck and giblets from the inside of the chicken, (save these for making chicken broth later).   Pat the exterior of the bird dry.

Place about 2 Tablespoons of kosher salt in your hand.

Rub the salt all over the inside of the bird.

Now gently run your hand under the skin of the bird and loosen it from the meat.

Don't forget to do the thighs and legs.

Using 1/2 of the herb mixture, spread it between the skin and meat of the chicken.  This will give the meat of the chicken that wonderful herb flavor.  Don't forget the thighs and legs.

 Now lays some lemon slices on top of the herb mixture.

If you have any lemon slices left over, throw them inside the chicken cavity.

Now tuck the chicken wings under the front of the bird, (this way they don't burn).

Pull the skin closed over the back end of the bird to seal close the meat and the cavity, (I use a toothpick to keep the skin closed.

Now drizzle a small amount of olive oil over the chicken and rub it into the skin, (this will give you a nice brown crispy skin).

Spread the rest of the herb mixture on top of the olive oil.

Bake the chicken in the 375 degree oven until the chicken is completely cooked, (usually 1 1/2 to 2 hours).  Because my bird is to large, it will take about 2 hours.  A thermometer is best if you're not sure if the inside is done.

It's been 2 hours, the chicken is done,and it has a nice golden exterior and the interior is well cooked.  I removed the chicken from the oven and let it set for 10 minutes so the juices could redistribute in the bird before I cut into it.   Make sure to remove the lemon slices as you cut your chicken.

These chicken pieces are so juicy, and the lemon flavor is wonderful!!

Tonight we are having our chicken with some noodles and creamed spinach.

And remember, you can change up the herbs and make the chicken a different type every time you roast one.  And the whole house smells wonderful from the chicken cooking in the oven.  Give it a try, your family will love having chicken made at home.

Enjoy !

Lemon Cheesecake Squares

If you've been following this blog, then you know that I love anything lemon flavored.  And nothing says Spring like lemon cheesecake.  It's so easy to make, and only cost a couple of dollars.  And it's a light finish to any meal.

You will need:
5 Tabs. + 1 teas unsalted butter, (room temperature)
1/3 cup packed brown sugar
1 cup all purpose flour
1 (8 oz) package cream cheese, (room temperature)
1/4 cup sugar
1 large egg
1 Tab. milk
1 lemon
1/4 teas vanilla extract
baking spray
parchment paper

Preheat oven to 350 degrees

Line a 8 inch X 8 inch square baking pan with two rectangles of parchment papers, then lightly spray with baking spray.   This will help you lift the cheesecake out of the pan after you bake it.

In a bowl, cream together the butter and brown sugar.

Add the flour and mix until just combined.

 Remove 1 cup of the mixture, and set aside to use as topping.

Press the remaining mixture into the bottom of the baking pan, and  add a small lip around the edge about 1/8 - 1/4 inch.

Bake for 10 minutes, (just to set the bottom crust).

While the crust is baking, make the filling.

In a bowl beat the cream cheese and sugar until smooth.

Add the egg, milk, and grate 2 Tabs of lemon rind.   It's the addition of the freshly grated lemon rind that really add the punch of lemon taste to this dessert.

 Add 1 Tablespoon of fresh lemon juice and the vanilla extract into the mixture.  Combine until smooth.

By now the crust is done.  It takes about 10 minutes to make the filling, (just enough time to bake the bottom crust).

Pour the filling onto the bottom crust and spread it evenly over the crust.

Sprinkle the reserved 1 cup of crumble over the top of the filling.

Bake for about 25 minutes, until the filling is set.

Remove and allow to cool on a wire rack for about 20 minutes.

Cover with plastic wrap, and refrigerate for 1 hour.

After the cheesecake has completely cooled and set, lift the cheesecake from the pan, and cut into square.

Notice how the layers hold together nicely.

Now this is an inviting dessert, or mid day treat.

Yummy !

Give this light springtime treat a try.

Enjoy !