Lemon Baked Cod

Fish 768x780
Hello fellow food lovers!
I’m Carrie, and I invite you to take a peek into my tasty food creations that are inspired by my favorite cooks — all right here from my cozy kitchen. Whether it’s watching dozens of recorded cooking shows into the wee hours of the night or constantly learning from the amazing culinary women in my life, my true passion and self-therapy comes from the tip of my spatula. I hope you enjoy my recipes and can find the confidence to put your own spin and twist on them.
While the holidays can be fun, it’s been time to get back to healthy eating, and that means lots of fish for us. I’ve been experimenting with different seasonings, and this one is a favorite in our home. This must be fresh cod from the meat counter to make it the best possible tasting. Also, keep in mind that this isn’t fried cod, so it won’t be crispy. It will, however, be a healthy meal that can be served with a great side of steamed veggies. Enjoy a lighter dish with this recipe.
Stay up to date with my food-spiration (see what I did there) and lifestyle. Find me on Instagram @carbearbrown.

Serves: 2

Ingredients
1 pound fresh cod
1 cup panko breadcrumbs
¼ teaspoon garlic powder
¼ teaspoon red pepper flakes
¼ teaspoon dried parsley
¼ teaspoon old bay seasoning
2-3 tablespoons olive oil
1 lemon
2 teaspoons dry white wine
1 tablespoon butter

Instructions
Preheat oven to 375 degrees. In a medium-sized shallow dish, combine the panko, garlic powder, red pepper flakes, dried parsley and old bay seasoning. Remove whole fresh cod (1 pound) from fridge and slice into two even pieces. Take two 12-inch by 12-inch pieces of foil and place fish on top of the foil. Drizzle fish on both sides with olive oil and fully dredge in the crumb mixture. Be sure to dredge heavily so all sides of the cod are fully coated with the crumb mixture. Place back onto the two separate pieces of foil. Take the lemon and slice into four circular pieces and place two slices on each fish. Take your 1 tablespoon of butter and put half on the top of each fish. Drizzle with white wine to finish and wrap the fish up into the foil lightly so there is just enough of a place for steam to escape. Place both foil packets onto a small pan and bake for 20 minutes or until fish is fully white and flakes apart easily with a fork (you may have to test this). Remove fish from oven and let set for 10 minutes in foil packet. After 10 minutes, remove from foil and serve immediately with a lemon wedge or tartar sauce.
 

Rosemary and Lemon Roasted Chicken

Adel feb
Hello fellow food lovers! I’m Carrie, and I invite you to take a peek into my tasty food creations that are inspired by my favorite cooks, all right here from my cozy kitchen. Whether it’s watching dozens of recorded cooking shows into the wee hours of the night or constantly learning from the amazing culinary women in my life, my true passion and self-therapy comes from the tip of my spatula. I hope you enjoy my recipes and can find the confidence to put your own spin and twist on them.
Stay up to date with my food-spiration (see what I did there) and lifestyle! Find me on Instagram! @carbearbrown
Plain and simple, classic and elegant. This roasted chicken is sure to impress your guests, spouse and your taste buds! Enjoy this simple and classic American staple I created after trying out dozens of recipes.

Serves 4 

Ingredients
½ cup olive oil
2 teaspoons ground thyme
1 teaspoon fennel seeds
Heavy pinch of salt and pepper
1 teaspoon dried basil
1 whole lemon
1 whole yellow onion
3 large cloves of fresh garlic
3 tablespoons of fresh rosemary (3-4 large sprigs)
½ stick of butter
4 pounds chicken (Backbone removed and butterflied. The meat counter can help you with this.)

Instructions
Preheat oven to 450 degrees. Place the olive oil, thyme, fennel seeds, salt, pepper and basil into a small bowl. Stir the herb mixture vigorously and set aside.
Take a 12-inch cast iron skillet and coat the sides and bottom with the stick of butter. Take the lemon and yellow onion, cut or slice them into ½-inch slices, and distribute them in the bottom of the skillet. Finely dice the garlic and sprinkle it in the skillet after the lemons and onions. After removing the rosemary from the stem, finely chop 3 tablespoons. Sprinkle 1 tablespoon of the rosemary into the skillet.
Place chicken skin side down over the skillet mixture. Drizzle half of the oil mixture over the chicken and coat with clean hands ensuring all of the chicken gets coated. Flip chicken over (skin side up) and pour the remaining oil mixture over it and coat with hands again. Whole chicken should be evenly coated, then sprinkle the remaining 2 tablespoons of rosemary over the chicken. Using a tablespoon of your stick of butter, cut it into 12 small cubes and dot the chicken evenly with the butter. This will make the skin a nice brown.
Place into preheated oven for 40-45 minutes while turning skillet every 10 minutes to ensure evenly cooked. A meat thermometer inserted into the thickest part of the breast should register 155 to 160 degrees when it is fully cooked.
When done, remove the chicken and cover the skillet with aluminum foil and allow to rest for 10 minutes. Cut the chicken into quarters or eighths, sprinkle with salt, and serve hot with the pan juices. 
 

Homestead Salad 

Adel jan
Years ago, my sister brought this dish to a family gathering, and it became my favorite side. Knowing this, she has kindly made it for many gatherings since then, and I have even tried my hand at it. Turns out, even a notoriously bad cook such as myself can manage it. My favorite thing about this dish is that it stays good for at least 5-7 days. So, when all the other leftovers have been eaten or need to be thrown away, the homestead salad patiently waits to be rediscovered in the back of the fridge and enjoyed. I’ve never had to throw these leftovers out!
Be sure to make this ahead of time, as it needs to sit for the flavors to mellow and meld. I made it the morning of a meal once, and, after a taste, put it right back in the fridge instead of serving it. Hope you like it as much as I do, and, if you need help eating up the leftovers, I’ll be glad to help!

Ingredients 
1 10-ounce package frozen mixed vegetables (the one with corn, peas, beans, carrots)
1 17-ounce can of red kidney beans, drained and rinsed
1 cup diced celery
½ cup diced onion
½ cup chopped green pepper

Sauce 
¾ cup sugar mixed with 1 tablespoon flour
½ cup vinegar
1 tablespoon mustard

Instructions 
Combine sugar, flour, vinegar and mustard. Cook over medium heat, stirring constantly until clear and thick. (Thickening seems to take forever, and my sister and I confess to giving up before it reaches our definition of “clear and thick.”) Let cool.
Cook frozen vegetables according to package directions. Drain and set aside to cool. Rinse kidney beans and drain well. Combine celery, onion, pepper, cooled mixed vegetables and drained red kidney beans.
Add dressing, mix and refrigerate, stirring occasionally. Best after a day. Keeps well for 5-7 days or longer.