PROTEIN-PACKED LUNCH #HARD-BOILED EGGS

Wanted a quick, easy, and satisfying dish for lunch. Decided on hard-boiled eggs on a bed of garlic asparagus. Paired same with servings of summer’s sweet/juicy tomatoes and creamy avocado. Made sure to  sprinkle  with black pepper and pinch of salt.

With a few crispy whole-wheat crackers (not in pic) on side, lunch was served.

I SEE SIGNS OF A #GRILLED CORN SALAD

In my neck of the woods (So. Florida), the temperatures are climbing. Without a doubt, the calendar might say otherwise; but, the sizzling days of summer have arrived and so are the crispy corns of summer.

Decided to honor one of summer’s wholesome foods by grilling a couple corns on the cob.

GRILLED CORN ON THE COB
GRILLED CORN ON THE COB

As I removed the kernels, I had to pull myself away from the sweet and crispy treats. I  nibbled on quite a few as they made their on the chopping board. These will be added into a warm bed of assorted veggies  consisting of:

  • mini sweet peppers of assorted colors
  • onions
  • scallion
  • celery
  • grape tomatoes

Then, I will season with a pinch of salt and black pepper. I will make a slightly sour and sweet dressing made from honey and a splash of vinegar along with finely chopped parsley.

I’m excited. Summer is here in my kitchen!

A TASTE OF HOME (JAMAICA) #PICKLED RED HERRING AND SAUTEED CABBAGE

So, over the week-end, I went a tad naughty and indulged in dish atypical of my weekly diet. All roads led me to a Jamaican experience. Needed something tasty and a little salty. Knew what I had to do. Didn’t have to venture far. Had left-over pickled red herring in close sight in refrigerator.

Because  the sodium content is high in pickled red herring, I made sure to extract same by repeatedly rinsing, boiling and soaking. After taste-testing, fish was simmered in: drizzle of coconut oil, sautéed onions, garlic, tomatoes, scotch bonnet peppers, crushed pimento, pinch of sugar, and splash of vinegar.

Served pickled red herring with a slightly sweet and sour sautéed cabbage with slices of nature’s butter (avocado). This gave a perfect balance to the pickled fish.

A MAHI MAHI CATCH!! #PAN-SEARED FISH

My palate and I were in a seafood kind of mood for supper. It was quite a delightful change to place  a hold on the feathery one (chicken) and indulged in a light yet satisfying seafood meal.

On my last shopping trip I secured a couple Mahi mahi steaks. Mahi mahi are commonly known as dorado or dolphin fish; but, they’re no way related to dolphins. These are found in tropical and subtropical waters worldwide.

After seasoning with salt, black pepper and crushed garlic, I allowed them to sit for about half an hour. Remnants of garlic were removed and fish dried with paper towel. In a hot skillet, olive oil was added with a few sprigs of thyme. Steaks were pan-seared on both sides for approximately six minutes per side and set aside.

PAN-SEARED MAHI MAHI
PAN-SEARED MAHI MAHI

Chopped onions were then added to pan along with a pat of butter. Onions were softened and a splash of water and fresh squeeze of lemon to make up a butter/lemon sauce. Under low heat, steaks were added back to pan to soak up all the flavors. Steaks were topped with a few capers to finish.

I served pan-seared Mahi mahi with pan-roasted grape tomatoes, garlic-flavored asparagus spears, a slice of nature’s butter (avocado) and a herb rice.

SOMETIMES, ONE HAS TO BACKPEDAL ##OPEN-FACED PARSLEY/GRAPE CHICKEN SALAD ON RYE

Had a perfect plan. You see, in my mind’s eye, I had the ideal lunch. It was basically some left-overs from the week-end. I had previously roasted a couple of chicken breasts bone-in with a delicious grape sauce.

ONE OF THE ROASTED CHICKEN BREAST BONE-IN ON GRAPE SAUCE
ONE OF THE ROASTED CHICKEN BREAST BONE-IN ON GRAPE SAUCE

I devoured one  and saved the other. So, I decided to have same this afternoon. However, there went my palate. You see, the weather in my neck of the woods (South Florida) has been all over the place. A couple of days of ago, it was in the 40’s (now, that’s winter for us here). Now, on this day, this beautiful day, it feels like summer; temperatures are close to eighty.

Like the weather, I couldn’t help myself I felt the urge to scrap my original plan and transformed my meal to a summer-like chicken salad. Thus, I grabbed my handy food processor and removed the flesh from the chicken bone. Then, I tossed same inside the processor and pulsed my way.

In a bowl, I combined parsley, a few grapes that were going ‘south’,but still had life. I also incorporated a dollop of sour cream along with a little light mayonnaise. Chopped chicken was added to bowl with a pinch of cracked black pepper and salt and a fresh squeeze of lime.

PREPPING FOR OPEN-FACED PARSLEY/GRAPE CHICKEN SALAD
PREPPING FOR OPEN-FACED PARSLEY/GRAPE CHICKEN SALAD

All ingredients were combined and served on toasted rye bread. In addition, I had some super sweet grape tomatoes on skewers. By the way, they were excellent buys. Got a bunch of them on sale for $1.50.  For drink, I chugged down some home-made cranberry and ginger drink with a garnish of fresh mint. Oh, I was tempted to put a splash of vodka, but, changed my mind. Enough of the backpedaling.

FINISHED DISH.....READY FOR ACTION!
FINISHED DISH…..READY FOR ACTION!

Guys, as always, be kind to your loved ones as well as your beautiful palates.