{Whole30} Balsamic Roasted Chicken and Veggies

Chicken thighs and veggies coated in balsamic vinegar and other spices you may already have on hand, roasted to perfection! Huge batch can be made ahead and reheated the next day/meal. 

Grocery shopping should be one of the happiest moments in a foodie’s life and grocery day should be labeled as ‘Oh! It’s a happy day!’ day. The ‘Oh! It’s a happy day!’ day turned out to be my ‘Oh! What a nightmare!’ day! I used to spend a lot of money on food, especially when my brain saved my Mom’s line “You don’t have to refrain from spending when it comes to food.” And yeah, for years, that’s what I did! Thanks, Mom! 

My feeling before when planning to go to the grocery store was 500% happy, but now it’s more like 5% happy that I am going to a happy place, 5% feeling anxious that I MIGHT spend much on unnecessary stuff and 90% I KNOW that I will get unnecessary stuff! Don’t ask how I know the percentage – I just know!

I was trying to convince myself that I am trying to eat healthier and eating more clean food than dirt can be a bit pricey. But again I realized that even if I eat dirt, I still spend a LOT! At the moment of receiving my salary, I have so many plans to buy (well, most of them… FOOD!) The truth is, I DON’T HAVE BUDGET FOR FOOD! I never did!

 

I just buy whatever I want! But as people say ‘you don’t always get what you want’.

Soooo…. I am teaching myself now how to limit my expenses when it comes to food! Sorry, Mom. I have to. I know you’ll be proud of me up there. Wish me luck!

I bought 8 pcs of chicken thighs, not-so-expensive sweet potatoes, mushrooms and I used the remaining bell peppers I have. I had balsamic vinegar and the rest of the ingredients so I had a chance to make this superb meal. The other four pieces chicken thighs were kept for another dish. I kept half of this dish for another day so this can be made ahead and reheated the next day/meal. See? I am learning…

What are you up to this weekend? For sure, I’ll spend some quality time with my kitchen. Right now, I am happy to be co-hosting Fiesta Friday # 184 with the talented and creative Petra @ Food Eat Love. And of course, this party is not possible without our Amazing Angie. Please click on the image below and take the time to visit, will ya?

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I hope you will love this dish and I am thrilled to know that balsamic vinegar is also Whole30 approved. So exciting!

Balsamic Roasted Chicken and Veggies

Ingredients:

  • 4 tablespoons balsamic vinegar
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1/2 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 4 chicken thighs, bone in, skin on
  • 1 sweet potato, peeled and chopped
  • 1 red bell pepper, sliced into squares
  • 1 medium sized onion, quartered
  • 1 cup mushrooms
  • Parsley, for garnish

Instructions:

  1. Preheat the oven to 450F. Prepare a baking dish enough to accommodate the chicken and veggies.
  2. In a bowl, mix balsamic vinegar, oil, garlic powder, minced garlic, dried oregano and dried thyme. Add in chicken and sweet potatoes and give it a good mix. Add the coated chicken pieces and sweet potatoes in the baking dish and bake for 20 minutes.
  3. Add in the mushrooms, bell pepper and onion to the bowl with the vinegar mixture. Mix to coat. (You can add little vinegar & olive oil, if necessary). Add these veggies to the baking dish with chicken and sweet potatoes and bake for additional 15-20 minutes or until chicken is cooked through and sweet potatoes are tender.
  4. If desired, you can also broil the chicken and veggies to darken the color a bit. Add chopped parsley and season with salt and pepper.

Source recipe: One Pan Balsamic Roasted Chicken and Vegetables by Yammie’s Noshery

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Harissa Spiced Roasted Chicken

Chicken pieces spiced with homemade harissa – spicy, sweet and delicious! This can be marinated ahead of time and roast the next day.

It’s funny how we complain about things without (sometimes) thinking that there are situations crazier than ours. I was just going through my drafts and saw less than 15 drafts to get rid of.  Then I’ve read Angie’s post and she has 61, while Mollie was down to 70 from 170. Wow! I laughed at myself. Now, I need to start getting rid of them. I have trashed some already, not because I don’t like the taste, but because I didn’t like the photo and I cannot take another photo after realizing that. Why not? Well, they’re already gone – swimming inside my tummy!

To get rid of my drafts, I am starting off with this one – Harissa Spiced Roasted Chicken. Super easy recipe, yet so good! You start off my mixing your spices, rub them all over the chicken pieces and add the veggies. Next thing is you roast them. Now, you can relax while waiting or you can muli-task. I’ll take the multi-tasking part! 😀

 

This dish came out a little lemony since I included lemon wedges with the chicken and other veggies while roasting. I am sure you can just squeeze lemon juice – it’s up to you. I used homemade harissa and my tummy was very happy!

I hope I am not that late to this week’s Fiesta Friday #182, co-hosted by Liz @ Spades, Spatulas & Spoons and Jenny @ Jenny Is Baking. Thanks, ladies and Angie!

Harissa Spiced Roasted Chicken

Ingredients:

  • 3 garlic cloves, peeled and crushed
  • 3 tsp harissa paste
  • 2 tbsp olive oil
  • 1 tbsp honey
  • Pinch of salt
  • 4 chicken (I used drumsticks and thighs)
  • ½ lemon, sliced in wedges
  • 1 onion, quartered
  • 150g cherry tomatoes, halved

Instructions:

  1. Preheat the oven to 400F.
  2. In a small bowl, add crushed garlic, harissa paste, olive oil and a pinch of salt. Give it a good mix and rub all over the chicken pieces. Place in a baking dish.
  3. Add in sliced onion, tomatoes and lemon wedges, making sure that all seeds have been removed.
  4. Roast for 40-50 minutes or until chicken is cooked through, turning the pan halfway through cooking.

Source recipe: Sainsbury’s Magazine

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{Whole30} Spicy Ground Beef and Butternut Squash

This dish of ground beef and butternut squash is spiced with nutmeg and cumin – will leave your kitchen smelling so warm and inviting and your tummy full and happy. 

There are times that even if you haven’t tasted the food or the combination of ingredients, you’d instantly thing that it’s weird. That’s what happened when I saw nutmeg and cumin a recipe. I am not a huge fan of cumin, but I am trying use it so I would be used to it. And nutmeg – I only use it for white sauce for pasta. The smell of nutmeg is kinda weird to me when I think of adding it to food. So nutmeg and cumin? Hmm, let me think about that! But you gotta try to see for yourself, right?

If you notice from the amount of serving I have written below, it’s 1-2. That is because I just wanted to try this recipe, especially the combination of cumin and nutmeg. I was doubtful at first, but I know I’d eat anything with butternut squash. I cannot explain how I liked the dish, but it was definitely good! It was a unique combination (at least for me) of everything, but I am happy that I tried it – so perfect for to add up to my collection of Whole30 recipes. And as I expected, I finished the dish in one go!

I am taking this with me at Fiesta Friday #179, hoping that my food buddies will love this. Thanks to our co-hosts, Petra @ Food Eat Love and Laura @ Feast Wisely. And of course, to our lovely Angie!

Spicy Ground Beef and Butternut Squash

Ingredients:

  • 1 tbsp olive oil
  • ¼ cup onion, chopped
  • 1 tbsp jalapeno, chopped
  • 4 garlic cloves, minced
  • 1 tsp paprika
  • ¼ tsp cumin powder
  • Freshly grated nutmeg
  • 250g ground beef
  • 1 cup peeled & chopped butternut squash
  • Parsley or coriander, to garnish*

Instructions

  1. In a pan with medium heat, add in olive oil.
  2. Add onion and jalapeno and cook for about 5 minutes or until onions turn brown.
  3. Add in beef and cook until no longer pink.
  4. Add in powdered spices and mix to incorporate.
  5. Add in butternut squash and put the lid on. Cook until the butternut is cooked (about 8-10 minutes).
  6. Remove the lid and season with salt and pepper. Add in fresh herb.

Source recipe: Spicy Ground Beef and Butternut Squash by My Heart Beets

Notes:

The source recipe calls for fresh sage, but I didn’t have any.

This serves from 1-2. You can double the recipe. 

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{Whole30} Harissa Sweet Potato Fries

A very nice replacement to naughty deep-fried potatoes and this is Whole30 compliant. This has lesser oil, no flour or breadcrumbs for the coating – so this is gluten-free, too. 

I haven’t been getting enough sleep lately. I wake up in the middle of the night and it is very difficult to go back to sleep again. When I get up for work, I thought I just took a nap. Still, I don’t feel that sleepy. It’s like I’ve swallowed a bunch of energizer battery. I am not complaining – I love being hyper. But having that much of energy in the middle of the night is not good!

Do not tell me about drinking chamomile tea. I tried – it didn’t work. I tried again, it didn’t work. I even bought dried chamomile flowers – still didn’t work. Do I have to drink the whole packet of dried flowers? Hmm, I guess my body has too much energy that a cup or two of chamomile tea is not strong enough to calm me down.

I’ve stayed like that for weeks – I wanted to get up and do the laundry at 1am or iron my clothes, or even do this harissa sweet potato fries again… only if I bought a huge bag of sweet potatoes.  I would have enjoyed this all by myself. But with that very lovely smell coming from this – I don’t think so. The neighbors might ring the bell, too. 😀

This sweet potato fries is flavored with harissa and contains less oil. The coating doesn’t include oil except the oil that comes from harissa. I’ve used the harissa I’ve made and it was irresistibly good!

I served this with harissa-tahini sauce and it was crazy good! I have also tried with homemade harissa and wow – also really good! I haven’t tried the store-bought harissa, but I guess it would do just fine. I am sure this would be great with mayonnaise and ketchup, too. 😉

I am sharing this healthy stuff at Fiesta Friday #178!. Thanks for the amazing party, Angie!

Harissa Sweet Potato Fries

Ingredients:

  • 1 large sweet potato
  • 4 tsp harissa
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper, to taste

Instructions:

  1. Preheat oven to 400F. Line a baking sheet with parchment paper greased with little olive oil.
  2. Scrub the sweet potatoes and wash thoroughly. Slice into fries and place in a bowl or ziplock bag.
  3. Add in harissa, garlic powder, onion powder, salt and pepper. Mix to coat the sweet potatoes.
  4. Place in the prepared baking pan, making sure to put them in a single layer, not crowded.
  5. Bake for 20-25 minutes or until cooked and tender.
  6. Serve immediately with harissa-tahini sauce, mayonnaise, ketchup or harissa.

Source recipe: Harissa Sweet Potato Fries by Wall Flower Kitchen

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Roasted Eggplant Shakshuka

Shakshuka with smoky roasted eggplant – what more should I say? I bet you know how amazing this one is!

I took a break from the Whole30 program. It happened before Ramadan. It was difficult. Although I paused for a while, I didn’t really lost it – I didn’t go back to my old eating habits. Well, I did eat non-Whole30 compliant foods, but I did not go back to the old me like I would swallow the whole dish of pasta in one go. Just kidding – my tummy can’t hold the whole dish, maybe half. 😀

What made me happy taking a break from Whole30 is I could eat whatever I want – rice, bread, pasta, sweets – yes, anything bad for my body. But hey, I did not overeat. I had self-control and it was great! I did not lose or gain a single pound, so I guess I did great. I am still cheering for myself.

So if you know the Whole30 rules, you know that cheese is a NO. I listed down stuff I wanted to eat when I took a break and one of them is cheese. I eat cheese like that’s the last cheese on earth. The only thing resisting is my migraine. That’s time I need to stop. I love shakshuka with feta cheese! It tastes amazing with lots of crumbled feta on top. I took a break from the program, but I tried balancing stuff. And when I said balancing stuff, I didn’t mean cookie on one hand and cupcake on the other. I mean a Whole30 compliant ingredients with a little healthy-ish on top (and yes, that’s feta cheese)!

I used smoked paprika in this dish coz I love smoked paprika. Did I say that it is my favorite spice powder? The shakshuka came out really nice. I did not eat this with bread – I was happy with lots of crumbled feta cheese. 😀

I am sharing this healthy stuff at Fiesta Friday #178!. Thanks for the amazing party, Angie!

Roasted Eggplant Shakshuka

Ingredients:

  • 2 medium eggplants, sliced into 1cm round
  • olive oil, to brush the eggplants
  • 3 garlic cloves, crushed
  • 1/3 parsley, chopped
  • 1/3 coriander, chopped
  • 1 tbsp smoked paprika
  • 3/4 tsp cumin
  • 1 tsp red chili flakes
  • ¼ cup onion, chopped
  • 4 large firm and ripe tomatoes, roughly chopped
  • 1 x 400g can whole peeled tomatoes, pureed in a blender*
  • 1 tbsp brown sugar
  • 2 tbsp lemon juice
  • 1 tbsp white vinegar
  • 4 eggs (or more)
  • Coriander, for garnish
  • Crumbled feta cheese, to serve
  • Salt and pepper, to taste

Instructions:

  1. Preheat oven to 350F. Line baking sheet with parchment paper. Set aside.
  2. In a medium bowl, mix garlic, parsley, coriander, smoked paprika, cumin and dried chili flakes. Set aside.
  3. Brush each sliced eggplant with olive oil.
  4. Roast for 15 minutes on one side, and another 10 minutes on the other side. Remove cooked eggplants from the oven and chop into quarters. Add to the bowl of herbs-spices mixture. Stir to coat.
  5. In a large skillet with medium heat, add olive oil. Add in onion and cook until translucent. Add in chopped tomatoes and cook until soften and juices has been released (about 5 minutes). Add in pureed tomatoes and simmer in a low heat for about 5 minutes. Add the eggplant mixture and stir to combine. Simmer again for 5 minutes. Add brown sugar, lemon juice and vinegar. Mix thoroughly.
  6. Make about 4 indents (you can make more if you want to add more than 4 eggs) and crack an egg in each indent. Put on a lid and cook until eggs are set according to your preference.
  7. Season the eggs with salt and pepper. Garnish with chopped coriander and crumbled feta cheese.
  8. Serve with crusty bread, if desired.

Source recipe: Roasted Eggplant Shakshuka by The Brick Kitchen

Note: You can also use pureed tomatoes. It’s just that whole peeled tomatoes was the only one I had. 

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{Whole30} Roast Potato Slices

Roast potato slices seasoned with few ingredients like butter, ghee, garlic, salt and pepper. Sounds boring, but I am telling you – it’s so good!

One of the things I really hate is being bored. When at home and I feel bored, I can simply watch movies, read books or stay in the kitchen until I get tired. Being bored at my workplace – not so good! It’s been weeks and nothing much to do. I just can’t blog or spend time with my BFF #1 Google and BFF #2 Pinterest – my boss might fire me. But, what to do, huh? Feeling bored in a boring-looking work environment – what can I do? Well, my mind is always busy thinking about food.

One of the foods I’ve thought of during that boring day of my life is the boring-looking roast potato slices which I am sharing with you today.

This dish is simply sliced potatoes baked with olive oil, ghee, garlic, salt and pepper. Well, the ingredients might sound boring, too, but the taste is not boring at all. In fact, I really loved the simplicity of this one. The combination of the ingredients is just amazing! I know you’d love this, too.

I am happy that today is Friday and it means I am going to be bored because I am spending my day with all of you at Fiesta Friday #169 & also because I will be busy co-hosting with my lovely friend, Elaine @ Food Bod, who inspires me a lot. Will you join us and Angie? Just click the FF#169 link and you are one of us now. 😉

Roast Potato Slices

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Ingredients:

  • Potatoes*
  • 2 tbsp EV olive oil
  • 2 tbsp ghee
  • 5 cloves garlic, finely chopped/minced
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tsp dried parsley

Instructions:

  1. Preheat oven to 400F. Prepare and grease a baking dish that could accommodate your potatoes. I did not weigh my potatoes and took a baking pan that I think could accommodate them.
  2. Scrub and wash you potatoes. Pat dry.
  3. Using a mandoline slicer, slice your potatoes. Or you can thinly slice them using a sharp knife. Place them in a bowl and splash with little olive oil to coat. Arrange them diagonally into the prepared pan.
  4. Bake for 10 minutes.
  5. Meanwhile, combine ghee, olive oil, garlic, dried parsley salt and pepper in a small bowl.
  6. After 15 minutes, remove the pan from the oven and drizzle the oil mixture.
  7. Return back the pan into the oven and cook for another 20 minutes or until the potatoes are tender.

Notes:

I did not measure my potatoes. I always have them on hand and I use them all the time, so the times I made this, no measuring of weight happened. You can go from 500-800g of potatoes, the oil mixture will be okay with that. 

You can add any seasoning you’d love, just adjust the salt and pepper. I made this many times with Cajun seasoning and then drizzled with my tahini-harissa sauce just before serving.

Enjoy your weekend, people! Happy Fiesta Friday!💃🏻

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{Whole30} Beef and Vegetable Hash

One pan dish with ground with mixed veggies spiced with just simple and few ingredients that is a Whole30 compliant dish. So filling and delicious!

For the first time in months, I am having 3 days off from work. I am so excited! I am thinking of relaxing, but if you know me well, I am like an energizer bunny. In order for me to take a rest is unplug my switch or remove my battery. Whenever I plan to do that, I end up getting bored and find myself in the kitchen. I try to convince myself to just read books or watch movies, but even I do such things, I still feel bored. My friends tell me I have too much energy that I need to give some of it to them. No way! Why would I? I need full energy when I need to chop veggies. You know how much I hate chopping veggies. No matter how few, as long as the task is chopping, I hate it. There are exceptions, though. Like if I know how the veggies would make the dish happier, I’d gladly use 50% of my energy in chopping. Like this one:

This beef and vegetable hash includes carrots, mushrooms, zucchini and spinach. You can add more veggies you like or you can replace. This is a one-pan dish and doesn’t take much time or energy from you. I enjoyed this one with s crisp sunny side up egg. If later you have leftovers, this can be reheated in a microwave or can be turned into breakfast muffins. Just place mixture in a muffin pan, add eggs, salt & pepper, then bake at 350F for 20-25 minutes or until eggs are set.

I hope you’ll all like this one. 🙂 I am bringing this one at Fiesta Friday # 168. This week’s co-hosts are Petra and Lina. Thank you, lovely ladies and Angie.

Beef and Vegetable Hash

Ingredients:

  • 1 tbsp EV olive oil
  • 1 tbsp ghee
  • ½ cup onion, chopped
  • 3 cloves of garlic
  • ½ cup carrots, chopped
  • ½ cup brown mushroom, chopped
  • ½ cup zucchini
  • 250g ground beef, lean/low fat
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp paprika
  • 3 handfuls of baby spinach

Instructions:

  1. In a bowl, place beef, onion powder, garlic powder, paprika, salt and pepper. Mix until everything is well combined. Set aside.
  2. In a heatproof bowl, add carrots and water. Microwave on high for 5 minutes or until carrots are tender. Drain and set aside.
  3. In a skillet with medium heat, add ghee and sauté onions until caramelized. Add in garlic and cook until fragrant.
  4. Add carrots, mushroom and zucchini. Cooked until tender. Transfer to a plate.
  5. On the same skillet, add in olive oil. Add beef mixture, breaking up into smaller pieces.
  6. When the beef is cooked, return back the cooked veggies along with baby spinach. Cook until the spinach is wilted.
  7. Season again with salt and pepper, if needed. And adjust seasoning accordingly.
  8. Serve with sunny side up eggs with crisp edges! Yum!

Enjoy your weekend, people! Happy Fiesta Friday!💃🏻

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{Whole30} Cajun Spiced Roasted Butternut Squash

With the combination of  ghee, olive oil, garlic and Cajun seasoning, this roasted butternut squash will be a new favorite of yours. 

Squash is one of my favorite veggies. In fact, it was the first veggie I have eaten as a child. My Mom used to cook it with coconut milk, mash the squash and add little white rice. That’s what I did with my siblings, too. No wonder, squash is their top favorite like me. I must admit that we do the mashing of squash until now.

Although I love squash a lot, I haven’t tried roasting them. I think that’s because whenever I try to attempt trying a different recipe, I still end up cooking the one I grew up eating. This time, I had to fight it.

homemade cajun seasoning

Roasting squash is very easy. Peeling and cutting is the insane part that I almost knocked at my neighbor’s door to help me with it. 😀 I am very happy that my efforts paid off.

This roasted butternut squash is flavored with homemade cajun seasoning. I am not very familiar with cajun seasoning and I see so many versions so I followed what I felt I’d love. I am very pleased that everything turned out incredibly good! With the combination of ghee and olive oil with garlic, it tastes amazing!

I am happy to share this with my friends at Fiesta Friday #165. Thanks to our host, Angie and to our co-hosts this week, Monika and Diann.

Cajun Spiced Roasted Butternut Squash

Ingredients:

  • 1 medium to large butternut squash
  • 2 tbsp ghee, melted
  • 2 tbsp olive oil
  • 5 cloves garlic, finely minced
  • 2 tsp Cajun seasoning (I have a recipe below)
  • Salt and pepper, to taste
  • Parsley, roughly chopped, to garnish

Instructions:

  1. Preheat oven to 420 F. Grease a baking sheet with olive oil or a deep large pan which can accommodate your squash.
  2. Cut the squash lengthwise, peel and remove the seeds.
  3. Brush all sides of the squash with olive oil, then sprinkle with salt and pepper.
  4. Place the squash on the greased pan, cut side down.
  5. Roast for about 20 minutes.
  6. While the squash is roasting: In a small bowl, combine ghee, olive oil, Cajun seasoning, garlic, salt and pepper. You can do a taste test and adjust accordingly.
  7. After 20 minutes, remove the pan from the oven. Transfer the squash to a board. It’s like making hasselback potatoes, make crosswise cuts, about 1/8-inch apart, making sure not to cut all the way thru the bottom. To make this easier, you can place chopsticks or wooden spoons on the long side of the squash so you don’t cut all the way thru the bottom.
  8. Transfer the “hasselback” squash to the baking pan. Pour the oil and ghee mixture, making sure to coat everything between the slits.
  9. Roast for another 20-30 minutes, basting with the cooking juice every 10 minutes.
  10. Garnish with chopped parsley.

Source recipe: Eatwell101

Homemade Cajun Seasoning:

  • 1 tbsp smoked paprika
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp chili/cayenne powder
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp freshly ground black pepper
  • 2 tsp salt
  • 3/4 tsp red pepper flakes

Mix all ingredients and keep them in an airtight container.

Enjoy your weekend, people! Happy Fiesta Friday!💃🏻

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{Whole30} Baked Sardines in Olive Oil

Fresh sardines baked in olive oil with aromatics like oregano and thyme – super easy to make, yet very healthy. This can be served with salad or if you are not on a Whole30 program, bread or white rice would be perfect!

There are things that I prefer doing all by myself.

Like…

All food related stuff – grocery, cooking, food storing and preparation… all things food, I say.

Cleaning the house? Help, please!

Dishwashing? Hmm, let me think about it.

Cleaning fish? That one, my friends, I prefer doing all by myself. Oh, that smile I see from the fishmongers when I say “no need to clean”. I was once asked why I do not let them clean the fish and my answer is always “because I don’t like the dish looks like after it is being cleaned by them”. I am not saying the case is always the same, but there are things that you are really comfortable doing than letting others do it for you. You know what I mean? But this time, I could say that I wished I let them clean the sardines for me. It was late night and it was my first time to get fresh sardines (You say whaaat? Ssshhh!) and decided to clean them. It was a nasty, painful experience (think about the fish bone and me not wearing gloves – don’t ask, I hate wearing gloves).

Thankfully, I won the fight. (Note to self: next time, it’s either you wear gloves or let them clean the fish. I think I’ll go with the second one.)

I hated that fish bone coming out from the sardines when it’s cooked. Anyway, the dish came out really nice that I wanted set aside the Whole30 rules and get a cup or two of rice with me. Gladly, survived without the rice.

This dish is very healthy. Although the dish has few ingredients only, it came out very tasty and oh so good! Okay, enough… why don’t you come to Fiesta Friday #164 so you could taste this amazing dish? 😛

It’s crazy that my topic today is about doing things all by myself and then Angie told me that I am co-hosting alone just after I finished the draft of my post. We are psychic! Ha! Anyway, time to join us now at Fiesta Friday #164 so go ahead – link up, chat and have fun! See you! 😉

Baked Sardines in Olive Oil

Ingredients:

  • 500g fresh sardines, cleaned and scaled
  • 1/3 cup olive oil
  • 3 cloves garlic, sliced
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/4 tsp red pepper flakes
  • 2 tbsp freshly squeezed lemon juice
  • Salt and pepper, to taste

Instructions:

  1. Preheat oven to 400F. Prepare a baking dish that could accommodate the sardines in a single layer.
  2. Make sure that the sardines are cleaned and scaled very well. Place them on a baking dish in a single layer. Season all sides with salt and pepper. Set aside.
  3. In a small bowl, combine olive oil, dried thyme, dried oregano, red pepper flakes and lemon juice. Mix and pour over the sardines and let sit while waiting for the oven to reach the required temperature.
  4. Bake the sardines for 20 minutes.
  5. Serve with salad or bread (can be paired with white rice, too). Drizzle with more lemon juice, if desired.

Source Recipe:  Baked Sardines by Kali Orexi

Enjoy your weekend, people! Happy Fiesta Friday!💃🏻

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