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.
So glad that I went with the culinary ride. Hopped outside the box and decided to take my yams to another level. Cubed, drizzled with olive oil and sprinkled those nutrient packed foods with cinnamon, a pinch of salt, and powdered ginger.
Placed them on foiled baking sheet and baked at 400 degrees Fahrenheit for approximately 35 minutes until they were crispy on the exterior creamy on the interior.
After cooling, those sweet and crispy treats were added to left-over bite-sized rotisserie chicken (breast portion), a handful of Italian parsley and a few broccoli spears. For dressing, I combined:
a dollop of sour cream
a sprinkle of salt and black pepper
a splash of red wine vinegar
All ingredients were combined and ‘married’ well.
My taste buds were ‘over the moon’ with the mix of in the sweet and savory. It was like a party inside my mouth.
On this day (Super Bowl 50), while the Panthers play the Broncos, kitchens around Unites States of America will be feasting on a number of bites. One of the favorites is chicken wings. It is said that approximately 1.3 billion or 162.5 million pounds will be consumed. Now, that’s a whole ‘lotta’ wings.
I’ve decided to join in and add my few to the total. Buffalo wings are very popular; however, I’ve gone with my favorite style, Jamaican jerk wings. Yeah mon! By the way, Super Bowl is also huge on the island.
Served my spicy ‘bad boys’ with refreshing sticks of celery. I even got a bit messy and further temper my wings with the tart/sweet ketchup.
A serving of roasted sweet potatoes brought a delicious contrast. These sweet delights were first cut in halves and drizzled with olive oil, sprinkled with powered cinnamon and ginger. Then they were roasted on a high of 420 degrees fahrenheit for approximately 45 minutes. They were then topped with a dollop of sour cream and sprinkled with cinnamon.
Frankly, I’m looking forward to the Half-time show and of the ads while I nibble on my ‘bites’. But, may the better team win. Go Broncos!! Go Panthers!!
For the fall, this dish has become one of my absolute favorites. I’ve traveled this fork of the road before and I liked same. Maybe, it’s the sweet/tart tastes along with the warm spices of ginger and cinnamon and the contrasting salty flavor of the bits of feta cheese.
Guys, I’m harping about my roasted pumpkin and sweet potatoes. I’ve always roasted sweet potatoes and pumpkin; however, I’ve never executed both simultaneously. I really don’t know how I’ve not done so before. However, the ‘mad-cap’ in me decided to do so during the fall. And I can’t seem to cease.
So once again, I retrieved my chopping board and knife and went to work with my specimens on hand. Both root vegetables were thoroughly rinsed with cold tap water. With skin-on, I chopped veggies in large wedges and placed on foil-covered baking sheet.
Wedges were drizzled with olive oil, sprinkle of salt, powdered ginger and cinnamon. These were roasted in a preheated oven at 420 degrees fahrenheit for approximately 40 minutes. My abode was permeated with all the warm and aromatic flavors and spices of fall. I was super-happy.
As warm golden wedges of sweet potatoes and pumpkin hit the plate, bits of crumbled feta cheese were strewn on. Each bite (skin edible) tasted like a piece of ‘heaven’. Nature is amazing!
Roasted pumpkin and sweet potato are staples and huge favorites on the table on Thanksgiving. Decided to pair both. On a baking sheet, sliced pumpkin and sweet potato were drizzled with olive oil and then sprinkled with a pinch of salt, and cinnamon.
Root vegetables were roasted in a preheated 420 degree oven for approximately 40 minutes turning once. Roasted pumpkin and sweet potatoes were then topped with feta cheese for a sweet and salty finish.
What a difference a day makes! Once again, we here in South Florida, U.S.A. have been blessed with a snippet of Fall. I woke up to the trees doing their signature dance as the blustery winds took hold of their branches. I was also fortunate to behold the trees ridding themselves of a few weakened leaves that made a little mess on my back patio. I didn’t mind. After all, its Fall Florida-style.
It seemed like the geese and the ducks felt the change; and, they too went prancing along. With a slightly cool and refreshing wind brushing my cheeks and shoulders, I took that as my cue to retreat to my kitchen. Something warm and comforting was on my mind. So, I reached for my baking sheet tray and lined same with foil paper.
I decided to make a roasted carrot,sweet potato and pumpkin soup. I retrieved a few carrots, pumpkin, sweet potatoes, and onions and cut them in wedges. I drizzled them with a little canola oil and sprinkled a cinnamon, salt, and paprika on them.
These were roasted in a preheated oven at 410 degrees for approximately 35 minutes. As the heat hit them, the spices perfumed my space and reminded me that it was Fall. These were then cooled.
In a stockpot, a drizzle of olive oil was added. Roughly chopped celery, onion, and crushed garlic were softened and seasoned with a pinch of salt and black pepper. These were then added to roasted root vegetables and pureed with chicken stock to a chunky finish.
Soup was returned to stockpot. Fresh thyme and chicken noodle along with a little cold tap water were added to further enhance the taste and flavors. Soup was simmered on low heat for approximately fifteen to twenty minutes until heated through and arrived at the preferred consistency.
As I sipped my warm and satisfying soup,on my patio by the water nearby, I smiled. I was in a perfect place. A place where the animal lives ran wild and free, a place where the trees were alive and the sound of carefree kids squealed with delight.
I can’t complain. The autumn (Fall) season has emerged in my kitchen in a huge way. It has doled out some of earth’s finest in the form of root vegetables. Thus, I treated them one of the favorite ways I like. I decided to roast them. Roasting is perfect for these veggies as it brings out the nutty and natural sugar within. Moreover, I know that these vegetables are filled with nutrients that are beneficial for the body.
So, it was with glee that I grabbed my baking sheet and embarked on a culinary process. Some of the veggies that were included were:
Vegetables were drizzled with canola oil and seasoned with salt and black pepper. Then, for extra flavor of spices, I added a sprinkle of paprika and cinnamon to carrots and sweet potatoes. These were placed in a heated oven of 400 degrees for 30 minutes. Then then were given an additional 10 minutes at 420 degrees.
I couldn’t help myself; had a serving of summer’s favorites (loose grilled corn). I made extra during the summer and stored same in freezer. I did a rapid defrost in the microwave oven and added same to a quick pan-roast of small bell peppers and onions.
These were added to the oven roasted root vegetables. Each bite of the carrots, onions, and sweet potatoes was smooth and sweet. The corn still kept the sweet/crispness and the fennel had a beautiful licorice taste that went very well with all the other veggies.
All these roasted vegetables will be used a side dish for upcoming entrees.
It was like Christmas in September. My kitchen emitted a bouquet of warm and aromatic flavors that enveloped my entire abode. Guys, I’m talking about the co-mingling of paprika and cinnamon sprinkled on wedges of carrot and sweet potatoes. With a drizzle of canola oil and a pinch of sea salt along with the earthy spices of cinnamon and paprika, my root vegetables were ready for a piping hot 400 degree oven.
Roasting helps to bring out the natural sugars within these root vegetables which are loaded with beta carotene and other great nutrients. As I watched the golden wedges did their thing, my taste-buds became super-excited as they awaited the final dish. I gave the entire roasting approximately 40 minutes and turned them half-way through the cooking process.
Wedges of carrots and sweet potatoes were crispy on the exterior and smooth on the interior. They were like candy to my palate. I was happy.
I was a bit strapped for precious time. As such, I wasn’t in the mood to separate dishes. I knew I wanted something quick, tasty and nutritious. All roads led me to my pantry for the stash of canned goods. Couldn’t miss the bright red can of salmon; so I grabbed.
I reached for a couple sweet potatoes and gave a quick scrub. Thank God for microwave ovens. They come in quite handy when you really need them. With a few pricks on potatoes, I stuck them in oven for a five-minute cooking of same. My mind was on salmon and sweet potato cakes. I love combining both. Moreover, they are both heart-healthy and would keep me satiated for sometime.
Other ingredients were:
Bread crumbs (1/4 cup)
Salt/black pepper to taste
Olive oil or any oil for frying
Lime juice (fresh)
Sour cream (dollop)
In a bowl, egg was beaten with a squeeze of lime juice.
Salmon was added to egg white after liquid was drained. Then finely chopped bell peppers and onions were added along with salt, black pepper and bread crumbs.
After skin from sweet potatoes was removed, these were roughly crushed with a fork and a sprinkle of cinnamon added.
Crushed sweet potatoes were added to mixture in bowl and gently folded together.
Patties were formed.
In a hot skillet olive oil was added along with a clove of garlic(optional) for extra flavoring.
Patties were pan-fried on medium heat on both sides until they were crispy on the outside and cooked on the internal.
Salmon (canned) and sweet potato cakes were served with vine-ripe tomatoes and nature’s butter (avocado). A wedge of lime and a dollop of sour cream were added.
Summer is here in peak performance. And nothing screams summer than smelling the different aromas of grilling. So, I couldn’t wait to put my indoor pan grill to use. A couple of days ago, I purchased a piece of fillet wild salmon. I did a quick marinade of same with a drizzle of olive oil, salt, black pepper, and crushed garlic. I had this sit for approximately half an hour.
I heated my grill pan on low to medium heat. I removed garlic from salmon and placed fish on grill skin side down first.Salmon was cooked for approximately four to five minutes per side. I also got a couple small summer squash in on the action. I sliced these length-wise, brushed with oil, and seasoned with a pinch of salt and black.
Grilled wild salmon was served with wedges of roasted sweet potatoes along with nature’s butter (avocado). Of course, because seafood loves acid, I made a lemon/orange/butter sauce with capers. This was used to top fish. I garnished with finely chopped parsley.