STILL ‘ROCKING’ THOSE BALLS!!#TURKEY BALLS

I’m so proud of my turkey balls. They have come along way. Made them a few days ago chock full of amazing ingredients like finely chopped vegetables, spices, with a pinch of Chinese Five Spice. Great move! Those wholesome ingredients and aromatic spices gave my balls a  succulent and delicious finish. They were firm on the exterior and a melt in the mouth goodness.

TURKEY BALLS WITH A HINT OF CHINESE FIVE SPICE
TURKEY BALLS WITH A HINT OF CHINESE FIVE SPICE

Had to pull myself away from those balls. However, I developed enough control to place some for later in the freezer. So glad I did; because earlier on, I grabbed a few grape tomatoes, garlic, olives and other ingredients

SOME OF THE MAIN INGREDIENTS FOR HOME-MADE MARINARA SAUCE
SOME OF THE MAIN INGREDIENTS FOR HOME-MADE MARINARA SAUCE

and made a chunky home-made marinara sauce. I even added a splash of vodka along with a little sprinkle of feta cheese. All those ingredients placed the sauce to another culinary level.

Balls were then placed in mouth-watering sauce in order to absorb all the aromatic flavors. I then served same over a bed of whole-wheat spaghetti with a garnish of finely chopped parsley.

I was over the moon and so satisfied.

NO HAY CARNE HOY!! ##SEARED SALMON WITH CAPERS/OLIVES

So, the carnivorous side of me has been tabled for a bit. Once in a while, I like to tread on the ‘beefy’ side of things. With those chilly temperatures in my neck of the woods, I know that I’ll revisit.

Today, it’s all about a return to the briny deep. That’s where I fetched a lovely catch (skinless salmon). Though I like ‘skin-on’, I settled for what was available. In my mind’s eye, I pretended I was up Maine or the Alaska.

Anyway, brought the omega-fatty acid catch home and decided to pan-sear in a drizzle of olive oil. First, I made sure to season with a pinch of salt and black pepper. I also added a crushed garlic clove which was discarded before pan searing.

After a quick dry on paper towel, fish was seared for approximately four to five minutes per side. This was set aside and chopped onions and olives were added to skillet. After softening of onions, left-over white wine (chardonnay), a squeeze of lemon and a sprig of fresh thyme were added to pan. I made sure to season along.

A pat of butter was added to pan under low heat. Then, salmon was added back to pan in order to soak up all the aromatic flavors. And, because fish love acid, I decided to further add a few capers along with finely chopped parsley for garnish.

Seared salmon was served over whole grain pasta (spaghetti) along with left-over grilled eggplant and feta cheese.