GRILLED SHRIMP/CHICKEN TENDERLOINS WITH FRILLS

When the temperatures are soaring on the outskirts, I’ve no time to be spending extended time on top of my stove. I often seek out quick, easy, and delicious meals. After all, I want to secure much-needed time to enjoy the summer.

Went with that in mind this afternoon and oh, look what I managed to turn out. Grabbed hold of my grill pan and made me a few grilled shrimp and chicken tenderloins. I needed to take them to another level.

So, I made a quick kale/parsley pesto and slathered some on my grilled chicken (lime flavored). Decided to reach for some of summer’s favorites in the form of mini bell peppers. Finely chopped up those assorted hues along with diced onions, a squeeze of honey, pinch of salt and a splash of vinegar and slowly simmered.

I couldn’t resist. If I’m indulging in shrimp, I’ve to have that ‘kick’. Thus, I added finely chopped scotch bonnet peppers to the mix. Oh, those dear shrimp were super-excited. With a squeeze of fresh lime, I layered  those juicy shrimp on a bed of Jasmine rice. And, of course, I added that spicy side dish of assorted mini bell peppers.

I was on cloud nine.

 

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WATERMELON SHOTS + BITES

Look ye here! Look ye here! I’m having one of my best time ever! Decided to go once more with  one of the healthiest foods around. Based on nutritional factS, this fruit is loaded with great sources of  vitamin C, vitamin B6, magnesium, potassium and others.

Got a tad creative with my choice of serving. What do you know? Dusted off my cookie cutter and went to work. After all, this nifty little gadget needed to be put to work. Haven’t been baking cookies.

Went the virtuous route with my melon shots. All I needed was chunks of watermelon, freshly squeezed lime juice and a splash of water. Blended all ingredients in standing blender.

Didn’t have fresh mint on hand and decided to work with what I had. Grabbed a bit of my Italian parsley and garnish my shots of morning beverage. Once more, I was transported to in a very happy place.

CHEERS!!

 

 

 

 

 

WILD ALASKAN SALMON FROM MY PANTRY #SALMON PATTIES

Didn’t have to venture on high seas and contend with choppy and perilous waves to get my wild Alaskan salmon to my kitchen. Thanks to those hard-working fisher men/women, I was able to fetch a can of this omega food in my hands.

I had the perfect plan. Decided to make a few salmon patties to crave the hunger within. Drained canned salmon and added a few other ingredients:

  • egg (1)
  • Panko bread crumbs (1/4 cup)
  • finely chopped onions
  • capers/olives (optional)
  • paprika
  • pinch of salt and sprinkle black pepper
  • olive and canola oil for frying
  • fresh lime juice

After combining all ingredients, eight patties were made.

SALMON PATTIES FOR PAN FRYING
SALMON PATTIES FOR PAN FRYING

Patties were pan fried in a combination of  canola/olive oil under low to medium heat until warmed and cooked on the interior and brown and flaky on the outside. Salmon patties were topped with a dollop of sour cream and finely chopped scallion.

 

PREPPING FOR A POWERHOUSE OF GOODNESS #CARROTS/BEETS/GINGER

I’ve been here repeatedly. I can never get tired of the benefits of nature’s bounties. They make my stomach and palate leap with joy and anticipation for an awaiting drink. Each time I indulge in a combination or separate drink of carrots, beets, ginger root and citrus, I feel like a new person within.

Moreover, based on information by health experts, these root vegetables are loaded with beneficial nutrients like fibers, beta carotene, vitamins, minerals, potassium, folate and a host of other nutrients that are great for the body.

All I needed were: cutting board, knife, standing blender, and strainer. As usual, I allowed these gadgets to do the talking and in no time I was gifted with a natural drink for days. There was no need to add sugar or any sweetener. I relied on nature’s natural sugar in these veggies.

Bottoms up!

BEETS AND CARROT DRINKS
BEETS AND CARROT DRINKS

ROASTED CITRUS CHICKEN AND BLACK BEANS

When you cook chicken a ‘million’ and one ways, one has to devise  other ways to enjoy the feathery one. Had a few oranges that were heading down south. You see, although the calendar says autumn, the temperatures still feel like summer in Florida. As a result, my precious perishables carry shorter shelf lives. I had no intention of tossing out what I consider ‘big bucks’.

I was elated that to my culinary mind wasn’t in a ‘foggy’ mood. I  was able to come up with a plan. Decided to cook a roasted citrus chicken with a few  thighs and drumsticks. The previous night, chicken pieces were marinated with crushed garlic, minced onions, thyme, black pepper and salt to taste.

About three to four hours before cooking, chicken was soaked in a combination of orange, lemon, and lime juice. These were removed and dried on paper towels; then, drizzled with olive oil. Chicken pieces were topped with orange and lemon slices and then roasted in 360 degree oven for 50 minutes (turning once).

They were then brushed with a simmered citrus sauce which included a sprinkle of sugar and along with salt and drizzle of soy sauce. Roasted citrus chicken was served with black beans, jasmine rice (not in pic) and a corn/sweet potato salad. My stomach and I were quite happy and satisfied.

CITRUS CHICKEN, BLACK BEANS AND CORN/SWEET POTATO SALAD
CITRUS CHICKEN, BLACK BEANS AND CORN/SWEET POTATO SALAD

ONE OF THE JOY’S OF SUMMER #CANTALOUPE AND MINT SALAD

As summer makes its merry and torrid way out, I thought I would pay homage in my way. And, what better way to do so than with one of summer’s favorite melons, cantaloupe. This musky-flavored fruit generally ripens close to the beginning of April and peaks in August. I was happy to secure one that was on sale for $2.50. Frankly, I knew the price could have been better; but, I went with it.

Based on studies, cantaloupes are rich in vitamins (A, K, B-6), calcium, magnesium,  potassium, beta-carotene, a great abundance of antioxidants and other nutrients that are excellent for the body.

Most times, I make smoothies with my cantaloupe; however, I decided to make my melon baller do the ‘talking’.

Melon baller used to scoop cantaloupe
Melon baller used to scoop cantaloupe

I decided to make a cantaloupe and mint salad along with thinly sliced ginger root. Melon was scooped in bowl. Then, thinly sliced ginger root pieces were added. A simple syrup was created consisting of a piece of crushed ginger root and a sprinkle of sugar and a squeeze of honey. After cooling, a squeeze of lime juice was added; then drizzled over scooped cantaloupe and ginger root.

Finely chopped fresh mint was then added and gently folded in. Fruit salad was then chilled in refrigerator and served.

I FLIPPED MY PINEAPPLE TWO WAYS #GRILLED PINEAPPLE #PINEAPPLE JUICE

I was quite elated when I brought home my yellow/golden wonder. It was packed in a plastic container (canister) looking firm and clearly ripened to perfection. From the looks of it, it was already releasing juice due to it being peeled and cored. It was ready; ready to be used up in whichever way I desired.

PEELED AND CORED PINEAPPLE IN PLASTIC CANISTER
PEELED AND CORED PINEAPPLE IN PLASTIC CANISTER

With cutting board and a sharpened knife, I went to work. First I removable core and set it aside. I smiled; had plans for same. I also grabbed my handy grill pan and allowed it to slowly heat up. My grand plan was to grill a few slices and serve with one of my favorite ice-cream flavors, butter pecan.  Within a few minutes, I cut my golden boy into slices.

SLICED PINEAPPLE WITH CORE FOR GARNISH
SLICED PINEAPPLE WITH CORE FOR GARNISH

By then my grill was ready, so I placed three slices on same. It took approximately two to three minutes under low to medium heat to embed my grill marks.

GRILLED PINEAPPLE SLICES ON GRILL PAN
GRILLED PINEAPPLE SLICES ON GRILL PAN

I garnished my dessert plate with the core of the pineapple which I sliced in two halves. They reminded me of pillars. Between them, I placed a couple of the grilled pineapple slices along with a scoop of butter pecan ice-cream with a sprig of fresh mint.

GRILLED PINEAPPLE WITH A SCOOP OF BUTTER PECAN ICE-CREAM WITH A SPRIG OF FRESH MINT BETWEEN CORE CUT IN HALVES
GRILLED PINEAPPLE WITH A SCOOP OF BUTTER PECAN ICE-CREAM WITH A SPRIG OF FRESH MINT BETWEEN CORE CUT IN HALVES

Of course, I had more slices left on my board. So, I cut them in small pieces and placed them in standing blender. To that, I added minced root ginger along with fresh lime and orange juice and water. All the ingredients were blended and pureed to perfection.

FRESH PINEAPPLE JUICE WITH GINGER ROOT, ORANGE, LIME
FRESH PINEAPPLE JUICE WITH GINGER ROOT, ORANGE, LIME

IT WAS A SEAFOOD KIND OF A MEAL #PAPRIKA AND CITRUS SHRIMP

I had a rather long day. And although it would have been just perfect to order delivery or eat out, I decided on neither. I just wanted to return to my nest and unwind. That meant unwinding with a sip of cocktail. Had a little left-over pinot noir on hand. And I put on a little soft rock and went to work in my kitchenette. It’s amazing what a few cloves of garlic,  vine-ripe tomatoes and citrus can do to you.

GARLIC, VINE-RIPE TOMATOES AND LIMES
GARLIC, VINE-RIPE TOMATOES AND LIMES

It was a simple, quick yet delicious and hearty meal. In less than thirty seconds I was able to whip up a grilled paprika and citrus shrimp over a bed of linguine pasta. I made sure to season shrimp with a sprinkle of salt, black pepper, paprika and crushed garlic. After removing garlic, shrimp was drizzled with olive oil and placed on grill pan for approximately two minutes on each side. Shrimp was then removed from burner and a combination of  freshly squeezed lemon and lime juice was added.

Whole wheat linguine pasta was cooked al dente style. I made sure to season pasta water generously as that was the ideal time to flavor pasta. Pasta was drained and a little water was reserved for an addition so to stretch the sauce. It was important that I had a firm pasta in order that I could finish the cooking process in the sauce.

In a hot skillet, under low to medium heat, olive oil was drizzled and roughly chopped onions were sautéed. Then chopped vine-ripe tomatoes were added along with crushed garlic. In order to expel the all the flavors and juices, a sprinkle of salt and black pepper were added along with a squeeze of lemon and lime.  Also, fresh thyme was added. Pasta along with reserve water were then tossed in and all ingredients were folded for a perfect finish.

Paprika and citrus shrimp was served over linguine pasta along with a garnish of fresh lemon/lime slices and parsley. Guys, I was super-happy as I puckered up to my citrusy dish. Now, if I could only find something to watch other than the re-runs.