#ad Oven baked Gastro Lightly Dusted Sea Salt & Black Pepper Basa Fillets with asparagus & home made red veggie sauce.
Sauce is made with tomatoes, fresh basil and summer vegetables peppers and courgettes.
Cook on medium heat, simmer, uncovered, for 1 hour, stirring frequently.
This may not sound like a very complicated meal, but it’s been our family’s favourite this summer. We love @youngsseafood Gastro Lightly Dusted Sea Salt & Black Pepper Basa Fillets because it makes every cooking experience as healthy and fresh as possible & contain only 261 calories per fillet. Perfect choice this warm summer days. Win win 😋👌🏻 #SummerSwaps#YoungsGastro
You know you want this deal. Go get some in any of our stores this Tuesday and satisfy your cravings. Mention a friend to get the word out. #TastyTuesday#KFCGhana
Anyone else have a pepper problem? 😆 I like pepper... a lot... and usually can’t get to the point of “too much.”
Breakfast this morning- quick, easy, and nutritious!
•toasted multi grain 100 calorie English muffin
•2 tbsps Southwest Guacamole from @aldiusa
•a pile of pepper 😜
This has been my go-to for the past week or so- plus or minus the eggs. What yumminess have you been munching on for breakfast this summer?
It’s the FOOD!!! 🧁🥟🍿🍪🍔🍟🍕🥪🥓🥞🧀🥨🍨🥤🥛🍩 I know I sound like a broken record, but YOU CANNOT OUTRUN YOUR FORK!! ❌❌❌❌❌❌❌❌❌❌ If you want to be healthy, feel FANTASTIC or lose weight, you need to fix your nutrition! 🥦🥕🥝🍎🍑🥬🍊🥒🍓🥔🍈🥗 I promise, it’s the #1 thing that will make the difference!
Since it is going to be way too hot the next few days to even imagine turning the oven on for dinner, last night I decided to roast a chicken, spatchcock style! If you have never tried this, it is a great way to not only cook your whole chicken more evenly in the oven, but you get great crispy skin and save lots of time!
Here’s how I did it (swipe for pics):
First, I prepared a lovely bed of onion, lemon and garlic slices for the chicken to sit on while cooking. Preheat the oven to 450 degrees. Then, after removing the chicken’s giblets, I took my trusty @oxo kitchen shears and cut down both sides of the backbone of the chicken to remove it. I basically then just opened the chicken up and laid it out on the pan, pressing down on the middle to flatten the whole bird. Tucked the wing tips under to prevent burning.
I like to season the skin with salt, pepper and @penzeys2.0 roasted garlic powder, after first rubbing the skin liberally with room temperature butter (about 3 tablespoons). You could pour melted butter over if you aren’t a fan of getting your hands all up in your bird’s business, but I find that too much of it pours off that way. I have fresh herbs growing right now, so I tucked some rosemary and thyme sprigs under the skin of the breasts.
I roasted at 450 for just 10 minutes, then turned the heat down to 400, and added big chunks of carrot around the chicken. I used four big carrots for this size bird/pan. Drizzled them with a little olive oil and salt and put it all back in the oven.
After 20 minutes with the chicken and carrots at 400 degrees, I added chopped sweet potato, also dressed in olive oil and salt, with torn fresh sage. This sweet potato was some special variety that is really light in color with a lovely flavor. Ask @marianosmarket for the name, I forget!
The chicken and veggies roasted for another 20 minutes, then came out to rest for 5-10 minutes before serving. One five pound chicken, one pan, less than one hour to one happy family meal 😎
Swift café will be coming soon! Another item on the menu is our tiramisu smoothie! It’s got oatmilk or almond milk, banana, Greek yogurt, cocoa powder, decaf coffee, Maca root and cinnamon! Gonna see how it tastes adding almond extract! Not only is it delicious but it’s good for you as well! I can’t wait for you all to try everything on the menu! 👩🏾🍳🥰🤤