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!

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CITRUS/HONEY CHICKEN WITH ROASTED VEGGIES

I was totally elated to pucker-up my to my supper earlier on. Yes, I did a citrus chicken (dark portions) for supper. With the help of the juice of limes/lemons, my chicken parts were able to absorb the tangy flavors. Basted them with a citrus/honey sauce.

Roasted chicken along with carrots and sweet potatoes. Served up same with steamed garlic-flavored string beans. My taste buds and I were delighted to partake of the slightly sweet and tangy flavors of the poultry. And, the sweet potatoes, and carrots provided a fine balance to the entire meal.

 

 

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!

FLUTES OF GOODNESS #WATERMELON DRINK

Studies have revealed that watermelon could be one of the world’s healthiest foods. It’s available year-round and is relatively inexpensive during its peak period (during the summer months).

Watermelon is  loaded with vitamin C and A. It has a great source of lycopene, potassium, magnesium, vitamins B1/B6 and other nutrients. Research has also found that the water-based fruit helps the lowering of blood pressure digits.

Turned a few chunks of mine into a refreshing drink. Added to standing blender:

  • chunks of watermelon
  • juice of lemon
  • cold water
  • dollop of honey

All ingredients were blended and the flutes show the refreshing results.

Salud!

 

 

I SEE BANANA/OATMEAL PANCAKES IN THE MAKING

Look ye here! Look ye here! I’ve the main ingredients for banana and oatmeal pancakes over here!  It’s nothing new; but for me, whenever I enjoy a dish, I’ve no qualms in a repeat performance.

To others, they may see a couple wilted bananas to be tossed. But, oh no! My taste buds and I are already salivating the sweetness and smooth taste of these potassium foods. I’ll mash them and sprinkle a generous amount of warm cinnamon to balance my glucose in my system.

MASHED BANANAS AND CINNAMON
MASHED BANANAS AND CINNAMON

I’ll add the sweet goodness to at the end after I assembly my wet ingredients of :

  • beaten egg
  • melted unsalted butter
  • splash of vanilla
  • couple tablespoons of honey

To my wet ingredients, I’ll add dry ingredients of:

  • whole-wheat flour
  • oatmeal
  • baking soda
  • pinch of salt
  • powdered ginger
  • cinnamon (can’t have enough of this)

I’ll combine the wet and the dry ingredients and try not to overwork them. Then, I’ll gently fold in the mashed bananas sprinkled with the exotic cinnamon.

BANANA/OATMEAL BATTER FOR PANCAKES
BANANA/OATMEAL BATTER FOR PANCAKES

In a skillet, I’ll spray a little Pam and use a 1/4 measuring cup to input the batter. Then, I’ll top pancake with fresh blueberries and flip after bottom is set and cook.

PANCAKE TOPPED WITH FRESH BLUEBERRIES
PANCAKE TOPPED WITH FRESH BLUEBERRIES

When each pancake is all done and ready, I’ll ‘dig’ in to the succulent delights. I can’t wait to indulge. The roof of my palate will so excited to experience that pop of those tart and sweet blueberries. Oh, I’m salivating already; I can’t wait to indulge.

FINISHED BANANA AND OATMEAL PANCAKES TOPPED WITH FRESH STRAWBERRIES
FINISHED BANANA AND OATMEAL PANCAKES TOPPED WITH FRESH STRAWBERRIES

 

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.

LINGUINE WITH KALE/BROCCOLI PESTO TOPPED WITH HONEY/LEMON SHRIMP

I went a little over the top with nature’s wholesome greens. it  was sort of leap out of the  ‘box’; in that I created a pesto from atypical ingredients. Instead of the classic  basil and/or other herbs, I opted for kale, broccoli and parsley.

Greens were rinsed in tepid water and then added to food processor along with roasted garlic and a splash of water for a quick pulse. This was then seasoned with a pinch of salt and a sprinkle of black pepper, a few pieces of walnuts and crumbled feta cheese.

With a quick final pulse of ingredients, pesto was ready for linguine.

KALE, BROCCOLI AND PARSLEY PESTO
KALE, BROCCOLI AND PARSLEY PESTO

Pesto was then folded into hot linguine. Served pasta with  honey and lemon shrimp.

THE CRANBERRY WAY!! CRANBERRY-FILLED CREPES

On my last shopping trip, fuzzy-headed me forgot to replenish my oatmeal. I didn’t allow that omittance to dapper my breakfast. I went sweet and tart with my flavors. I decided to prepare some whole-wheat crepes filled with home-made cranberry sauce.

Because cranberries are very tart in taste  a generous squeeze of honey and sugar  were added. Ingredients were simmered at low to medium heat in a small stock pot for until they burst and created a sauce-like consistency.

Sweet and tart-like sauce was filled in each whole-wheat crepe and then wrapped.

CREPES READY FOR CRANBERRY SAUCE FILLING
CREPES READY FOR CRANBERRY SAUCE FILLING

With a drizzle of cranberry sauce my crepes were done. It felt like Christmas in my kitchen as I downed a shot of fresh cranberry juice. Salud!! Ho! Ho!!

APPLE-FILLED CREPES

Every chance I get, I try to incorporate as much fiber in a meal. This morning was no exception. During the autumn, the market is loaded with apples. As a result,  the prices become somewhat competitive. And, yours truly took advantage and stock up on a few extras.

Decided to make myself a few crepes filled with home-made apple sauce. But first, I used by my box grater and shredded a couple of gala apples. In a stockpot, I placed same and added a teaspoon of sugar, honey, cinnamon, ground ginger and a splash of water. This was simmered for a few minutes on low heat until it arrived at a sauce-like consistency.

In a bowl, I placed a combination of a half cup of whole-wheat and all-purpose flour, cinnamon, ground ginger, pinch of salt, and sugar. Combined dried ingredients were added to wet ingredients consisting of milk, beaten egg, vanilla and a little melted unsalted butter.

HOME-MADE APPLE SAUCE AND CREPE BATTER
HOME-MADE APPLE SAUCE AND CREPE BATTER

In a hot skillet under low heat, I sprayed a little Pam and allowed each crepe to cook and set for approximately two to three minutes per side. And these were the results:

CREPES READY FOR APPLE-SAUCE FILLING AND WRAPPING
CREPES READY FOR APPLE-SAUCE FILLING AND WRAPPING

I filled my fluffy crepes with apple sauce and wrapped my way to a fiber-filled breakfast.

APPLE-FILLED CREPES
APPLE-FILLED CREPES