The holidays have come and gone. And, we are gifted a brand new year. Many of us have made resolutions. Yes, one of the common plans is to be fit and shed those pesky ‘holiday’ pounds. And, I say ‘bravo!’ to us all.

I don’t know about you; but, I’m in quite a pickle. You see, I’m a food hoarder of sort. I don’t toss food that can be transformed and rejuved into something delicious and satisfying.

Take for instance my ham bone. Every given time I prop open my freezer, it’s there. It perches in that special spot and stare at me in a flirtatious manner.It knows my culinary weak spots, so it takes advantage of same.

For sure, I know that I’ll surrender. When you think about it, the odds are stacked up against me. For instance, the cool days of January don’t help. They make you want to hibernate and devour mouth-watering stews, soups and roasts.

I know what I’ll will do. I’ll make me a ham bone soup. I’ll fetch me some winter veggies and dice, chop and add to some softened red or pigeon peas simmered in some coconut milk. Without a doubt, I’ll add some fibrous wholesome foods, like sweet potatoes/yams.

Of course, I’ll thaw and make that special drop of that tempting ham bone with pieces of ham. Will pair with a few dumplings made with a trio of whole-wheat/all purpose/cornmeal. But, who I’m I kidding? I’ll cheat with a few little pieces of oxtail. Did someone say beef?

My ham bone soup will be flavored with aromatic spices and other ingredients like crushed garlic and pimento(all spice berries), ginger, fresh thyme, and scallion. I’ll toss in a few bouillons.

So guys, I won’t apologize. Though it’s a new year, I choose to be realistic and aim for a fine balance. I won’t deprive myself. Moderation is salient. I’m no fool; I’ll certainly try to incorporate some physical activities along the way. After all, before you know it, the winter thaw will disappear, and spring will be banging at our doors.


When you’re tired and quite spent, there’s no need to sweat for a long period over a hot range.  Supper can be had in just a few precious minutes. Did just that and reaped a nutritious and delicious dish.

Without a doubt, leftovers never tasted that good. Added a few leftover bite-size citrus chicken legs/thighs to an assorted bed of stir-fry vegetables. With the squeeze of Chinese duck sauce and a sprinkle of dried oregano and other seasonings, stir-fry became quite a succulent treat.

Combined same with  al dente linguine pasta and a perfect match was made in my pot. I’m still salivating with my match.


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!


Not all balls are created equal. There are balls. And, there are BALLS!! Of course, I went the ones that screamed enormous flavors. After all, I’ve been here before. It’s amazing how a few added ingredients can tweak a bland poultry dish into an amazing one.

The main ‘player’ (ingredient) that made my turkey dish super-special was a small input of jerk seasoning  from the jar. Thanks to the ethnic aisle in my neighborhood store, I was able to be transported to Jamaica. A pinch goes a long way. That small move took my balls to another level. In addition, sautéed diced veggies and other ingredients  consisting of:

  • onion
  • carrot
  • celery
  • garlic
  • egg
  • panko bread crumbs
  • scallion
  • thyme
  • parsley
  • salt/black pepper
  • soy sauce
  • olive oil
  • brown sugar

were added in order to make these balls succulent and mouth-watering. Instead of frying my balls, I baked them for approximately 20 minutes at 375-degree fahrenheit. Then, they were placed a sweet and sour sauce consisting of a pinch of jerk sauce.

My balls were extremely happy and receptive. They absorbed all the sticky, sour, spicy and sweet ingredients.





It was beef all the way. It has been a long time since I’ve gone down this road. Got me a few pieces of beef bones and decided to make a pot of the mouth-watering and nutritious soup.

Beef soup was loaded with pureed pumpkin that provided a rich and beautiful hue to my brew. Also,  an assortment of vegetables that included fresh and crispy corn on the cob. I made sure to add vegetable bouillon and pumpkin noodle packet mix for added flavors.

Fresh sprigs of thyme, scallion, whole scotch bonnet pepper, crushed pimento (all spices) and garlic helped to give exotic and amazing flavors to my delicious beef bones soup. Once more,  I was over the moon.


So, after I made a delicious grilled corn salad from summer’s crispy and sweet corn on the cob


decided to continue on the Southern path. Paired same with some chicken thighs. Those ‘bad boys’ were begging to be soaked up in some buttermilk. Did them the honors and soaked them overnight in the tart and creamy liquid after seasoning them with a little salt, black pepper, paprika and crushed garlic.

Removed them from buttermilk and drained on paper towel. These were then placed in flour seasoned with additional paprika, salt and black pepper. Oh, those thighs were super-happy as they were thoroughly deep-fried in canola oil.

After draining excess oil from chicken, they were served with the warm grilled corn salad along with steamed broccoli and nature’s butter (avocado).


It was a quick chop and drop for your truly. Had some left-over roasted jerk/apple-flavored  chicken (white-meat) from Sunday’s supper. A pinch of Chinese five-spice was added in order to boost the taste. Chicken was chopped into bite-sized portions and added to stir-fried assorted  vegetables consisting of broccoli, asparagus, onions, vine-ripe tomatoes and kale.


My carbohydrates of choice was whole-wheat angel hair pasta. This was cooked al dente (firm to the bite). I made sure to reserve a splash of pasta water in order to provide extra liquid for sauce and to continue cooking process of pasta. Added same to skillet for a medley of amazing goodness.