Lemony Cod

Lemony Cod from Relish the FeastAfter a long, tiring day, it can be nice to have a bright, fresh dinner. This lemony cod sings. Seriously, it will serenade you as you eat it, and you’ll have to tell it to be quiet so you can hear Jeopardy! Pair it with a kale salad. Your health will thank you. Looking for a great kale salad recipe? Try Ina’s. It’s banging.


  • 1 piece of delicious cod
  • Thinly sliced yellow or white onion, enough to quasi-cover the fish
  • 1 juicy, medium sized lemon, thinly slice half of it
  • ¼-½ cup sweet white wine, bonus if it’s citrusy
  • Spoonful of capers
  • salt, pepper, EVOO


  • Heat the oven to 350 degrees while you prepare the fish.
  • Place the cod skin side down in a glass casserole dish.
  • Drizzle a small amount of EVOO on it. Sprinkle it with salt and pepper to your liking.
  • Quasi-cover it with the sliced onion.
  • Scatter capers on it to your taste. I used larger capers, so I pinched them over the fish before scattering them to release some of the juices.
  • Squeeze the non-sliced half of the lemon over the fish, leaving a little juice in the lemon for serving, and pour on the white wine.
  • Completely cover the fish with the sliced lemon.
  • Cover the dish with aluminum foil. Bake at 350 degrees for about 25 minutes. Keep an eye on it. I’m bad about paying attention to the time. If your piece of fish is small, cut the time. If it’s big, add. Use your judgement. Don’t eat this raw. It will flake a bit but still be moist when done. Google an exact time if you’re concerned.
  • Make your kale salad.
  • Dish up and enjoy.

Happy eating!


Banana Rice Porridge

Banana Rice Porridge from Relish the Feast

This dish was a happy accident. It began as cheater maduros, which is a Caribbean sweet plantain dish that I alter and make with bananas. Then it was going to be bananas in coconut milk, a Thai dish. As frequently happens in  kitchen, I ended up with something totally different. Creamy, sweet, more of a rice porridge. Delicious fresh out of the pan for dessert or breakfast.


  • 2-3 ripe bananas, chopped
  • 2 tablespoons butter
  • 1-2 tablespoons brown sugar
  • 1-2 tablespoons cinnamon
  • 1 can full fat coconut milk
  • 2 cups day-old cooked jasmine rice


  • Melt butter in a large sauce pan on medium heat.
  • Add bananas and stir until the bananas are golden and shimmering.
  • Sprinkle brown sugar and cinnamon on the bananas. Stir.
  • Pour coconut milk into the pan and keep stirring while it warms up. Feel free to mash the bananas a little if they aren’t doing it on their own already.
  • Slowly add the rice, continuing to stir (think paella). You don’t want anything to burn, but you want it nice and steamy.
  • Stir until the mixture is pudding-esque. You don’t want standing liquid. Then remove from heat and dish up.

Consistency - Relish the Feast

I topped this with pecans at breakfast, and it added a great texture and heartiness. It would also be good with other nuts, sliced fruit or a small, small drizzle of honey. Enjoy!


BBQ Chicken Pizza

Today’s a straight up recipe because it needs nothing else. Enjoy!

BBQ Chicken Pizza from Relish the Feast


  • 1 boneless, skinless chicken breast
  • 1 tablespoon Louisiana hot sauce
  • 2-3 teaspoons garlic powder
  • olive oil
  • 1 pizza dough ball
  • 3-5 tablespoons BBQ sauce
  • 1/4 of a red onion, thinly sliced
  • 1 cup sliced mushrooms
  • 1/4 cup diced pineapple
  • 2 tablespoons bacon bits
  • 3/4 cups Mexican blend shredded cheese

Pizza Collage from Relish the Feast


  • Read the directions on your pizza dough. Follow them. The kind I buy from my local grocery store advises you let it rest on the counter for at least 1 hour prior to cooking. It also gives the oven temp and time (400 degrees for 18-25 minutes).
  • Slice chicken into thin bite sized pieces. Throw in a pan with a little olive oil, the hot sauce and garlic powder. Cook thoroughly.
  • While that cooks (or once it’s done depending on your level of comfort), drizzle a little olive oil on your pizza pan and roll your pizza dough in it while you slowly spread it to your desired thickness and diameter.
  • Spread 2-3 tablespoons of BBQ sauce on the crust. Evenly spread the cooked chicken on top of that. Then, begin to the layer the remaining ingredients (red onion, mushrooms, bacon bits, pineapple, cheese). I did the layers in that order and drizzled an additional 1-2 tablespoons of BBQ on the pizza before adding the pineapple and cheese.
  • Cook according to your dough’s instructions. In my case, this was at 400 degrees for 18-25 minutes.