Oh My Gawd Lemon Cod!

Oh my gosh, yum!!! I am making this again and again and again!

  • 1 Lb or so of Cod (I had 2 long pieces)
  • 1-2 tsp Epicure’s Seafood and Fish Seasoning
  • Epicure’s Black Pepper to taste
  • 1 Tbsp Olive Oil
  • 3 Tbsp Butter
  • 2 Tbsp Lemon Juice

Cut your cod in 1 inch segments, squeeze out water if it’s been frozen.  Sprinkle with seasoning, grind on pepper.  Melt a bit of butter and your oil in a med high pan, add in your cod, lightly brown on each side.  Add remaining butter and lemon juice, stir gently. Turn pan to low and let it cook through (5mins).

Take fish out and plate it, leaving the sauce in the pan.  Simmer the sauce for a couple mins, pour over your fish.  Add a little Chili Garlic Sea Salt if desired and devour!


Big Ass Mexi Dinner Salad

I was craving crunchy tonight so a Big Ass Salad fit the bill perfectly!   This is the amounts I used for my salad for One.

  • 2-3 cups Romaine, chopped
  • 1/2 Red Pepper, chopped
  • 3 inches of Long English cuc, chopped
  • small handful of fresh Cilantro
  • a few slivers of Mango (maybe a 1/6th, it was brown inside so I slivered off little bits that weren’t)
  • 1 cup of cooked Chicken slivers, fried with Epicure’s Fajita Seasoning (I wanted it zippy!!)
  • Fresh Ground 4 Pepper Blend & Chili Garlic Sea Salt
  • 2 Tbsp Rising Sun Farms Lemon Thyme Balsamic Dressing
    (http://www NULL.risingsunfarms NULL.com/product NULL.asp?specific=184)

Layer and Devour!

The Rising Sun dressing is one of my new Fav’s!  TONS Of flavor, no bad oils (that is SO HARD to find), no sugar, no gluten!

Saucy Lemon Chicken

This was SOOO good!  The boys polished off 1.5 chicken breasts each and asked for more!  The chicken literally melts in your mouth!


  • 4 Lg Chicken Breasts
  • Epicure’s Chili Garlic Salt and Epicure’s 4 Pepper Blend
  • Coconut Flour, place on a plate
  • Coconut Oil to pan fry in (a Tbsp or two)
  • 1 egg
  • 1/2 lemon, sliced into 4 slices
  • 1/8 cup Olive Oil
  • 2 Tbsp Butter, in chunks
  • 3/4 cup Chicken Broth
  • A handful of flat-leaf Italian Parsley (not Cilantro)
Saucy Lemon Chicken Ingredients

Saucy Lemon Chicken Ingredients


Crack the egg into a flat bowl, scramble slightly, add a couple Tbsp of water.  Pound the chicken flat (1/4 to half inch) with a meat mallet.  Season with Epicure salt and pepper.  Run chicken quickly through the egg (you want it just slightly wet).  Gently drag through the flour.  The egg and flour will create a very thin crust on your chicken.

Meanwhile heat your coconut oil to medium or medium high, place the chicken in the pan, cook 1 minute on each side.  It won’t crsip up quite like it would with wheat flour although will get a lovely brown color.  Watch it closely as it could turn bitter if over cooked.  Remove the chicken from the pan.  Most of your coconut oil will have cooked into your chicken.

Add your Olive Oil, drop in the lemon slices and cook until starting to turn golden brown, pull lemon slices out & set aside.

Simmering the lemon slices

Simmering the lemon slices

Add your Chicken Broth to your pan juices, allow it to reduce.   Drop your butter chunks into your coconut flour to coat the butter and then drop them into your sauce, simmering gently to thicken, about 1 minute.  Add chicken back into the pan, toss in your parsley. Cook chicken 1 minute on each side, turning to coat with sauce.  The chicken will warm up and if necessary continue cooking through.

Serve each chicken breast with sauce and one lemon slice as a garnish.