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Friday, June 10, 2011

sprinkle, sprinkle, pop

I love how easy it is to make baked fish or chicken in cast iron.

Sprinkle, sprinkle, pop. That's all you have to do. As in, sprinkle on your choice of seasonings pop in the oven, it's done.

I discovered the other day, when baking fish or chicken-- spray olive oil pam on the meat before you put it in the oven. It keeps it more moist that way.

I made tilapia the other night, similar to how I made wild caught drum fillets or flounder:

McCormick garlic bread sprinkle, dried minced garlic and rosemary. Into the oven at 350.

It was literally, sprinkle, sprinkle, pop. Yes, it was that easy!

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