TRENDING: #SLAB OF BABY BACK RIBS

Sunday’s supper will be oh so good. Looking forward to lovingly rip this beautiful slab (pork ribs) apart. I’ll  devour each morsel of slightly sweet, tart and mouth-watering flesh which was cooked to perfection. A fork-tender goodness comes to mind.

It has been some time since I’ve been down this culinary route. And, by golly, from a taste-test of this specimen, already my taste buds are leaping with joy. When it comes to food as this, I can’t help myself; it’s all fingers in. They will be sticky and that’s alright. Each bone will be handled just right. I’ll gnaw and suck each one until I’m satisfied.

Sunday’s supper is looking up alright.

MIND-BLOWING JERK TURKEY BALLS

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.

 

 

 

STACK OF GOODNESS ON A PRECIPITOUS DAY

Call me what you wish. When dark clouds cascade the skies and there’s a threat of rain, I think of food. So, despite the gloomy forecast for the day, I laced up my walking shoes and managed to  break a sweat on my jogging trail.

As I dodged raindrops, I smiled. One major thing was on my mind. It was a healthy and wholesome stack of pancakes. When I got back to base, I fired up my skillet and made a free-flow batter with these ingredients:

  • whole wheat flour/sprinkle of all-purpose flour
  • baking soda
  • old-fashioned oats
  • leftover roasted pumpkin
  • over ripened banana
  • powdered ginger
  • cinnamon
  • brown sugar
  • melted butter
  • olive oil
  • a sprinkle of salt
  • dollop of sour cream
  • splash of vanilla
  • egg

Topped my pancakes with some fresh blueberries in a circle. With the drizzle of a little light syrup, my golden cakes were ready to be devoured. They were like sunshine on my cloudy and precipitous day.

 

 

 

MY MORNING STAPLE #OATMEAL

If it’s the week morning, I’ve got to go oatmeal. When it comes to my daily meal plan, I consume what works for me. When I shop for this whole-grain food, as always, I opt for the old-fashioned type as it has great bite at each spoonful.

One of the great upsides to oatmeal is that it is still relatively inexpensive. It is loaded with fibers and other nutritional properties. And, I love that I’ve control over the sugar content within.

As usual, cinnamon is a huge addition to my warm cereal as it lowers the glucose level in my body. Love to add  fresh berries or other fruits to oatmeal and sweeten with a little brown sugar or honey. And this morning was no exception, topped my staple cereal with some fresh and super-sweet black berries and a drizzle of honey.

I was very satiated and happy.