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!

Avocado Heaven – Practicing for 5 de Mayo!

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What to do with avocadoes which have all ripened to full maturity? This guacamole is flavorful and delicious!

3 avocadoes

4 freshly squeezed limes

freshly squeezed lemon juice from one large lemon

1 chopped large red onion

1 chopped large tomato

sea salt

freshly peppercorn

This is the fastest and easiest meal, yes, meal, that you can put together. In an aluminum bowl I placed the avocadoes, chopped onion and tomato, and then the fresh lime and lemon juice, sea salt and pepper….mix is thoroughly and place it in the fridge for at least 15 minutes unless you are serving it as soon as it is made.

I use Live G Free (gluten free) brown rice crackers, sweet chili flavored. The burst of fresh and sweet chili flavors with the guacamole is delicious, and quite filling.

This is a wonderful appetizer to share with friends….or have yourself as an entire meal.

Happy Sunday, everyone.

Decadently Delicious Sriracha-Bourbon Sauce for Meatballs….or baked French Fries….or Eggplant….and just About Anything!

ImageWait till I tell you just how easy and simply absolutely lick-your-plate-deliciousness is my new Bourbon-Sriracha Absolutely Rocking Sauce for meatballs…and just anything else that you’d like a tomato based sauce with…..

1 cup of ketchup

1/4 cup bourbon….I used Jimmy Beam

1/4 teaspoon Sriracha sauce

I placed these three ingredients in a stovetop pot and allowed it to simmer for a good ten minutes, while I made simple meatballs, just seasoning them with grated red and jalapeno peppers, salt and a dash of pepper.

If you are using sriracha sauce for the first time, be very careful for “tasting” purposes.  This is a very hot sauce so a little bit goes a long way.

After transferring the meatballs to the simmering sauce, I started breading the eggplant and the tomato, chopped the potatoes and using extra virgin olive oil as a base, placed these vegetables to broil on high for approximately 4-5 minutes each side, sprinkling just a dash of kosher salt and pepper on top.

I just have to say that there was no way that I was going to just use ketchup on those baked fries….I used some of the Bourbon-Sriracha sauce on top of the baked fries, on top of the eggplant and with tomato….it is just so absolutely delicious that I could think of using this on just about anything, including meatloaf…and possibly a vegetable lasagna……yum…doesn’t that just sound amazing????

Stay tuned for the next recipe with leftover sauce!!! Could be a dessert……