Sumac-Jalapeno-Chicken Omelette!

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It’s Saturday morning and there are things to do, clothes to wash, things to put in place, and Brunch to be had, so while the clothes were washing, I scavenged through my fridge and out came:

1 piece of chicken, which was cooked in a Sumac-Tomato-n-Bourbon sauce earlier this week

3 eggs

1/3 cup organic shredded Mozarella cheese

dash of sea salt, dash or two of freshly grated black peppercorn (I love pepper!)

1 small slice of chopped jalapeno

All these ingredients went into a bowl and after mixing them well, in they went into a small stovetop pan, where the omelette cooked till it was browned on the bottom after I  sprinkled some Sumac on top – I have to just say a huge “Thank You” to Marsha, a great friend, who always happens to bring me an interesting ingredient to work with. I have fallen in love with Sumac! The flavor it brings to any dish is incomparable to any other spice I have cooked with – it superbly enhances the overall taste, from the amazing chicken cooked in a Sumac-tomato-n-bourbon sauce, to the delicious omelette for this morning’s brunch!

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What exactly is Sumac? The sumac bush, native to the Middle East, produces deep red berries which are dried and ground into powder. It can literally be used in just about anything, but it does have a tangy lemony kind of taste, and as I adore lemons, it’s my new favorite spice to use.

In the meantime, had my fun going through the fresh fruit I bought at Aldi’s. I washed a few grapes, strawberries, and blackberries; sliced four pieces of sharp Cheddar cheese, and in a small bowl placed 2 dollops of the strawberry-nectarine sauce.  As I love crispy English muffins, I toasted it twice and put a spoonful of the strawberry-nectarine sauce and the fresh fruit on top….alongside a good cup of coffee with almond milk, and what can I say?

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It was an Amazing Saturday Brunch! Brunch is one of my all time favorite meals to put together because it’s fast, delicious, and so practical. And because I used chicken in the omelette, I know it will be hours before I’m hungry, which makes it super practical when you have a long “to do” list.

What did you have for breakfast this morning?

 

Strawberry-Nectarine Sauce!

I love the dish a friend gave me – a heart shaped plate, engraved with 1 Corinthians 13:4-8, which reads as follows:

Love is patient and kind. Love is not jealous or boastful or proud or rude. It does not demand its own way. It is not irritable, and it keeps no record of being wronged. It does not rejoice about injustice but rejoices whenever the truth wins out. Love never gives up, never loses faith, is always hopeful, and endures through every circumstance. Prophecy and speaking in unknown languages and special knowledge will become useless.

But love will last forever!

And another friend gave me the beautiful bowl with Psalm 46:10, Be still and know that I am God!

Even in the kitchen, I can praise God! I love these practical reminders of His Word, which encourages and reminds me of God’s love and how He wants us to put it to practice.

So what did I make today for a special Sunday brunch?

I went ahead and used the strawberry-nectarine sauce I created Friday on the fruit salad, as well as on the English muffins! Talk about delicious….

1 lb. of chopped strawberries

5 chopped nectarines

1/2 cup turbinado sugar

1/2 cup refined white sugar

a healthy dose of ground ginger

I put the 5 ingredients in a pot and let it cook down for about 2 hours, and then let it cool, before pouring it into a blender, and then back into the pot, where I placed a package of pectin, which allows the sauce to become denser, more alike to a jam. Needless of its consistency, I admit that I couldn’t reach well enough to lick the pot it cooked in, but I cleaned it off and enjoyed the spoonful, as it was quite tasty.

What can you do with a mix such as this? I have no qualms about doing a sweet and savory mix, so when I went to scramble some eggs this morning, I popped an English muffin in the toaster and toasted it twice, yes twice. There’s something quite yummy about slightly overly toasted bread in the morning, and placed a dollop of the strawberry-nectarine sauce right smack in the middle, and licked the spoon before washing it!

For the scrambled eggs, first I cooked 1/3 cup of a white onion; then in a bowl placed 3 eggs whisked with a little bit of almond milk, a heaping tablespoon of bacon bits, two handfuls of organic mozzarella cheese, freshly grated black peppercorn, and finely chopped some fresh broccoli.  Love making a healthy portion, as it leaves leftovers for the week.

When the scrambled eggs were done, I put a heaping tablespoon and then some on top of the English muffin and the strawberry-nectarine sauce. It was delicious.

A side was a mix of fresh fruit, including strawberries, pineapple, grapes, nectarines, and tomatoes, and a spoonful of the sauce on top, alongside a cup of coffee. It was spectacular! Brunch is one of my all times favorite meals to put together, as it’s a fast and filling meal that you can create with any ingredients in your pantry and refrigerator.

Have a blessed Sunday afternoon!

Luscious Strawberries Alert!

Now I love Aldi’s, but I have never shopped at the very same Aldi’s twice on the same day to buy the very same thing I purchased just a few hours before! When I found a lb of luscious strawberries at only $1.29 per lb, I had to go back and get some more…..now I was on a mission! But it was past 5pm….I rushed in to the produce section to be shocked at seeing only a few boxes left….picked up 3 more and ran home, and began a new style of all-purpose strawberry sauce!

These strawberries were large, bright red, and just gorgeous, besides sweet and delicious. I rinsed and chopped them, and into a large pot they went, with two tablespoons of Swerve, one shot of Bullet bourbon, and the juice of one lemon.

I cooked them for about two hours and let the strawberries cool, before I poured the mix into a blender and returned it to the pot, so it could continue cooking until the liquid had a thicker consistency.  Then it was poured into a glass mason jar, sealed, and placed in the fridge.  I can’t wait to use this sauce this coming weekend…..will continue adventurizing with strawberries and report the next new “strawberry” concoction…..

I loved chopping the strawberries and laying them on a plate….they were so very pretty, bright red, and juicy, I couldn’t help but taste a few, as I continued chopping. It was apropos to think through how our amazing Creator created such diversity in the fruits and vegetables that we can consume! I am ever so grateful to have such a myriad of varieties to try, and cook with. It also brought to mind Psalm 139, which speaks how we are fearfully and wonderfully made by God, each unique slice reminding me how they had some similarities but each was unique in its own special way, just like the way that God chose to create you and me. Together, we are part of this enormous melting pot of people from every corner of the earth.

Melting pot……that brought about thoughts of chocolate…melting chocolate and dipping strawberries……might just have to tweak that thought tomorrow and try elevating the flavors this weekend…..stay tuned!

A Multi-Green Mid-Saturday Smoothie…

Saturday morning is the time for me to run errands and pick up ingredients for the following week, so off I took for Aldi’s and Publix. I picked up quite a bit of greens, so once I got home I took out a few leftover items which made it into this new “multi-green mid-day fulfilling smoothie”!

Wondering what’s in it? Here goes!

1/2 ripe avocado

1/2 cup of freshly squeezed blood red orange juice

1 cup of chopped pineapple

a handful of mixed greens

1 stalk of celery

3 strawberries

4 ice cubes

I was surprised how good this tasted. I am not so celery minded but one stalk was good enough for this mix.

What is your preferred mid-day snack?

 

New Wine Down and Write event on Instagram!

In order to participate in last night’s “virtual” Wine Down and Write, hosted by the lovely Yolande Clark Jackson, I had to create an account in Instagram. Was pretty simple, praise God…..I confess I am a bit technologically challenged, but I found myself starting to post pictures, and having fun, as I was taught how to be concise, precise and to the point in my English high school class.

As it is a “Wine” Down and Write event, I decided that I needed to set my own stage for the class, so I came up with some yummy sustainable appetizers (aka whatever I found in my fridge!) for the glass of Liebfraumilch that I would be enjoying during the class.

Chopped some sharp cheddar cheese and built my own “building block” with fresh pineapple, and with leftover chicken and spicy crackers, dipped them in garlic hummus. Fresh strawberries did the trick as a fresh dessert, accompanying the glass of Liebfraumilch….the best Riesling ever!

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Nana-Strawberry Bread!!

Yes, you read that right…..today I created a new type of yumminess.

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Banana-Strawberry Bread…..need I say more?  Beyond delicious. A couple of weeks ago, while visiting my local Whole Foods, I came across an ingredient I had never worked with before – green banana flour. I had read about this in Dr. Gundry’s The Plant Paradox, but had never looked for it. Well, it found me and it was on sale, so I found myself purchasing two bags of gluten free containers of Let’s Do Organic Green Banana Flour. Fast forward to today….and preparing for a celebration this weekend, so out it came when I thought of banana-strawberry bread, after purchasing 4 lbs. of fresh strawberries from Aldi’s this morning.

Here’s the recipe:

1 cup of Green Banana Flour, sifted with 1/2 teaspoon baking soda

1 cup of all purpose flour, sifted with 1/2 teaspoon baking soda

1/2 teaspoon salt

1 stick melted unsalted butter

1/2 cup light brown sugar

1/2 cup pure cane sugar

2 large eggs

3 mashed bananas

1 cup finely chopped strawberries

Preheat oven to 325 degrees. In one bowl, sift green banana flour and all purpose flour with the baking soda and salt. Mash the bananas and chop the strawberries.  Melt the butter and beat the sugars with the butter until frothy, incorporating each egg and beating it together until well mixed.  Then alternately add the flour mixture and banana mixture, beginning and ending with the flours. Beat just until blended – do not overbeat.

Mix in the strawberries with a fork, so that it is well incorporated into the mixture and place in a floured bread pan in the oven for 75 minutes.

Allow it to cool before slicing….and enjoy as a snack with extra fresh bananas and strawberries, or just by itself with a cup of hot almond milk coffee…..and I am sure you will also say the same thing I said: “Yummmmmmmmmmmmmmmmmmmmmmmy!”

 

Strawberry-Tomato Soup with Broiled Chicken infused with an Espresso-Kosher Salt Rub!

 

ImageRemember that awesome tomato soup I made on Friday afternoon?

For a special Sunday lunch, I took one pound of fresh, bright red strawberries and pureed them with 1/3 cup of the awesome tomato soup, and placed it to chill in the freezer.  I adorned it with some grape tomatoes, broccoli and three Awesome Garlic Parmesan Pretzel Crisps, made by Snack Factory.  These chips are totally awesome…and go so well with strawberry-tomato soup, which by the way could be enjoyed before, during or after lunch!  The light garlicky tomato soup, accentuated with the pureed strawberries made my taste buds feel like they were at a disco! So much flavor dancing all over my tongue….severe yum factor!

Had chicken in the fridge, so out it came…and unbeknownst to me, opening my cupboard I reached for the espresso….even though it did not seem to make any sense, I took kosher salt and therefore created my first espresso and kosher salt rub for chicken.  Let me tell you….the awesome perfume of espresso with chicken wafted throughout my kitchen, making me salivate, as I waited for it to cook.

Zucchini and broccoli, lightly tossed with a just a tablespoon of extra virgin olive oil, really good balsamic vinegar and kosher salt made a great side dish.

Try this recipe out and let me know what you think!!!!

SO EXCITING THAT THIS HAS BEEN FRESHLY PRESSED!!!!!

Early Saturday Breakfast: Strawberry & Muenster Cheese Mini Sandwiches!

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Remember that yesterday I shared with you how my Tomato Soup Biscuits came about? Biscuit left-overs provoke me to think out of the box…..yesterday not only did I purchase those lovely vegetables to make the absolutely-aromatic-fill-your-tummy-with-goodness-tomato soup, I also found that they had the most extraordinary bright red, juicy strawberries!

Knowing that I had Muenster cheese waiting for me in the fridge, out came the strawberries, left-over tomato-soup biscuits, awesome cheese…..what better combination for a mini-sandwich breakfast, accompanied with freshly grated lemon-ginger-honeyed hot tea???

I like to keep a lemon and fresh ginger in the freezer as it makes it so easy to grate….so one lemon was grated as well as one healthy heaping spoonful of freshly grated ginger went into 2 cups of boiling water, with the fresh lemon juice of the grated lemon, and a friendly drop of honey made this beyond delish….a wonderful accompaniment to the light strawberry-Muenster cheese mini sandwiches for Breakfast!

Have a Fantastic Weekend!!

Oh, what a day! And I mean last Saturday, March 24th at Tart & Berry

I had such a Great Time!  Talk about intense baking…..last Friday I ran home from work and made quite a few goodies:

  • Nespresso/Chocolate Mini-cupcakes
  • Strawberry Mini-cupcakes with fresh Strawberry/Neufchatel Cheese Frosting
  • Lemon/Key Lime Mini-Cupcakes with fresh juice
  • Chocolate & Peanut Butter Mini-cupcakes, with a hint of orange
  • Banana and Dulce de Leche Mini-cupcakes

And on the savory side

  • Parmesan, olive and sundried tomato mini-mini biscuits, and last but not least
  • Corn and black bean mini-muffins!

I had a grand time baking and what fun it was to meet so many people!  We had quite a few hundred that stopped by to taste mini-baked goodies made by yours truly, as well as try the numerous yummy yogurts and awesome paninis and salads that Tart & Berry sells!

Make sure to stop by Tart & Berry and try out their Tiramisu yogurt…..talk about severe yum factor!!!!