SEAFOOD BALLS WITH KALE PESTO

Okay, so I got a little enthusiastic with my kale pesto. I couldn’t wait to slather same all over my seafood balls and linguine pasta.  With a little help from my stash of hurricane canned goods, I was able to make some mouth-watering seafood balls. Drained the liquid from cans of:

WILD PINK SALMON AND WHITE ALBACORE TUNA
WILD PINK SALMON AND WHITE ALBACORE TUNA

Combined drained canned seafood with:

  • beaten egg
  • bread crumbs
  • finely chopped Spanish olives and capers
  • finely chopped onions
  • squeeze lemon
  • splash red wine vinegar
  • a sprinkle of paprika
  • pinch of salt and pepper
  • a dollop of sour cream

Folded all ingredients together and made them into balls:

SALMON/TUNA BALLS FOR BROWNING
SALMON/TUNA BALLS FOR BROWNING

In a drizzle of hot olive oil, balls were perfectly warmed on the  interior and crispy on the outer. Then, they were finished off with a squeeze of fresh lemon. Topped them with homemade kale pesto and served them with a bed linguine dressed in kale pesto.

 

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OLE! OLE! IT’S TACO FRIDAY OVER HERE!

My taste buds were on high alert for this one. Lunch was super-delicious.  Stuffed some crunchy taco shells with mouth-watering left-over turkey chili. Topped my crunchy ones with diced:

  • nature’s butter (Hass avocado)
  • vine-ripe tomatoes

Garnished turkey chili tacos with flat-leaf parsley I had on hand. And of course, for me, tacos are not tacos without squirts of sour cream.

 

A FAMILIAR/GOOD PLACE #STUFFED WHOLE SNAPPER

Once again, I revisited a heartwarming and good place. It not only satisfied and warmed my stomach, but it gave pleasure to my anticipating taste buds. Yes, guys, I’m talking about good/’ole’, Fishing!

Love a snapper in its whole form.  That simply means the head, tail, bones, and its beautiful body. Such an adventure to devour.  Recently, I pan-fried one and was greatly happy. Figured I would journey to that awesome place. This time, I stuffed my ‘big boy’ with fresh thyme.

Pan fried snapper in a flavored garlic oil consisting of olive/canola. Then placed it in sweet/sour pickle sauce. This absorbed all the mouth-watering flavors. Served up same on a bed of garlic spinach and fluffy Jasmine rice.

Oh, I was super happy!

THE POWER OF 2! #CANTALOUPE/LEMON

They say that the early bird catches the worm.So, I’m prepping for a refreshing cantaloupe juice in the morning. This nutritious fruit is touted as one of the world’s healthiest foods. It’s loaded with essential vitamin C, beta carotene, potassium and a host of other nutrients.

With just fresh lemon juice and cold water, I’ll be blending my way to a refreshing goodness. There’s no need to add sugar as this crop is packed with natural sugar to provide all the sweetness that I need.

Cheers to great health.

ROASTED BEANS/ZUCCHINI WITH LEFTOVER HONEY/LEMON CHICKEN

Leftovers never tasted so good. Supper was a breeze. Doubled back on some leftover honey/lemon chicken I had tucked away in the freezer. Thawed same and cut them into bite-sized pieces.

Did a quick saute of chicken in a drizzle of olive oil along with roughly chopped onions and crushed garlic.  Added a squeeze of duck sauce and soy sauce from Chinese delivery. Took my leftover honey/lemon chicken to another dimension by adding roasted beans and zucchini.

Combined all ingredients and garnished with chopped parsley and scallion. The roasted veggies brought a nutty and slightly sweet taste to the lemony chicken. Served mouth-watering dish on a bed of steamed Jasmine rice.

ROASTED BEANS AND ZUCCHINI WITH LEFTOVER HONEY/LEMON CHICKEN ON BED OF JASMINE RICE
ROASTED BEANS AND ZUCCHINI WITH LEFTOVER HONEY/LEMON CHICKEN ON BED OF JASMINE RICE

My taste buds and I were taken to a very delicious place.