EGGS AND HAM WITH GREENS

I tried to strike a balance with this morning’s meal. I opted to include a little sauteed kale for extra nutrients for the day. I couldn’t resist. So, I decided to include the last bits of ham from past Christmas in my scrambled eggs. That move made such a difference with each creamy fork bites of eggs.

It felt like Christmas all over again.  On the side, I had a perfect contrast with orange spread slathered on toasted rye bread. Fresh fruits in the form of blue berries and tangerines bites finished my morning’s meal. I was happy.

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.

ADDED ROASTED BROCCOLI TO MY SANDWICH AND WATCHED IT POPPED!!

One of my dietary plans for this year is to include more fresh and wholesome fruits and vegetables in my meals. So, true to my plans, I decided to  roast a few florets of broccoli. Roasting brings out the nutty and natural sugar in veggies.

With the drizzle of a little olive oil (any good oil will do), salt/pepper to taste and a piece of crushed garlic, I placed florets on a baking sheet. Florets took approximately 12 to 15 minutes in an oven at 385 degrees turning once.

I served on roasted broccoli on toasted rye sandwich with a very sparse spread of light mayonnaise. With a few small pieces of left over baked ham (still have that),Havarti cheese, a fried egg and tomato slices, my sandwich was complete. As you can see, the roasted broccoli was the main player in my sandwich. The florets still maintained their natural green hue and stood out. And of course, the flavors were superb.

I was happy!! As always, be kind to your loved ones as well as your beautiful palates.

SOMETIMES, YOU JUST HAVE TO CREATE A PICNIC ON THE INDOORS

I like to take advantage of the beautiful Fall weather here in Florida when I can. Therefore, a few days ago when the forecast called for a cool and dry week-end, I was elated. You see, it doesn’t take much for me to be happy. Moreover, living here in So. Florida, U.S.A, you take the cool weather as you can as majority of the year is quite warm and humid.

As a result, I planned on having my breakfast/brunch on the back patio of my dwelling; a picnic of sort. This is where I can seize a little serenity and get in touch with nature. I love to behold the beautiful and carefree ducks and ducklings paddle along the man-made waterway. Early in the morn, it’s quite lovely and heart-warming to hear only the sweet sounds of the water and the music from the trees.

So, I was quite disappointed because  the last couple of days, So. Florida has been flirting with the eighties in temperatures. Moreover, the humidity has been in the high percentage. Even for Florida, these weather conditions are a bit unseasonable. Anyway, I didn’t dwell too much on it. I had to find a way to enjoy the morn.

Lo and behold I came up with a plan. You see, sometimes, one has to improvise. Instead of a picnic on my back patio, I decided to bring it within. I grabbed me a comfy throw and spread it across my living room rug. I placed my thermostat on a comfortable cool 70 degree.

Then, I proceeded to make yours truly an omelet along with bite size pieces of left-over ham. Yes, the one I did with rum/brandy glaze. I served my omelet with rye toast along with fresh cranberry spread. I had some fresh/sweet strawberries I fetched from the store the other day. I added a few raspberries and orange wedges. Still had a little hot chocolate, so I decided to rock it as well.

Guys, I perched on the carpet and listened to some inspirational messages from the ‘tube’; after all, it’s Sunday. Just as the preacher/speaker said, I’ve nothing to worry about because the Good Lord takes care of us all. Now, all I needed to do was to make note in my journal and grabbed me a little shut-eye in the aftermath.