Let me re-introduce myself!

THE WHAT

  • The Blog
  • The Food
  • The Opinions
  • The Photographs
  • The Comments
  • The Restaurants
  • The Cocktails
  • The Moments
  • The Recipes

THE WHO

NJP.Married.Divorced.Mother.Photographer.Aries
Extrovert.Determined.PassportStamped.Stern.
CreaterOfTheTallAlbum.GrannySipper.Qualified.
Classified.46.FoodAficionado.KitKatSnacker

THE WHY

I live, eat, think and breathe food.  But not just any food, the type of cuisine that makes me wanna photograph it and share it with the world.  About 15 years ago, I began photographing  all things food.  You name it; crab cakes, desserts, cocktails, vegetables.

Anything that could be captured and developed into a beautiful piece of artwork.  I have accumulated hundreds of memorable food moments over the years.  Now it’s time to contribute my  food moments. Don’t talk about it; Blog about it!

THE WHERE

Because I dine at various restaurants, I also appreciate the finer cuisine’s as well as the simple meals prepared in a tiny unsophisticated kitchen in the hood.  My food journey takes me to grocery stores, the Farmer’s Market, new restaurants, familiar places as well as my warm and inviting kitchen.  Sometimes it’s about the ambiance. Sometimes it’s about the food. Sometimes WHERE you are doesn’t really matter.

Turkey Sliders with Sweet Potato Buns *submitted by Desralynn Cole

INGREDIENTS:

 2 large sweet potatoes or yams

1 tbsp of Cinnamon

1 tbsp of Brown Sugar

1 tsp of Nutmeg

Pinch of coarse sea salt

1 tsp of Cumin

Olive oil

3 tbsp of Butter ( melted)

1-lb of Ground Turkey

½ Red Onion finely chopped

2 Garlic gloves finely chopped

Old Bay Season (to taste)


*Tomato, Cheese and Spinach for garnish


Preheat Oven at 400 degrees

Sweet Potatoes 

In a separate bowl mix cinnamon, brown sugar, nutmeg, cumin and sea salt set aside

Wash 2 large sweet potatoes horizontally cut into 1 inch thick slices. Be sure to cut an even number these slices will serve as the ‘buns’ for your turkey sliders. You  have 24 slices as this recipe will yield 12 sliders. (You can reduce the amount of slices for example if you only want 3 sliders only cut 6 slices.)

Drizzle olive oil on parchment paper, place slices down and sprinkle with mixture flip and repeat. Be sure to use your sight and taste to ensure that the sweet potatoes are seasoned to your liking. Once the slices are coated set aside

On a baking tray arrange your sweet potato slices, brush on a little more olive oil to the baking pan place in oven. Cook until soft, remove baking tray. For color and texture I ‘grilled’ the slices by placing them on the baking rack until they reached my desired color and softness. **You can also use a George Forman grill (in my the George Foreman grill would work better) Cook them until they are soft appear ‘grilled’  **

Turkey Patty Sliders

In a separate bowl (and while wearing gloves) mix ground turkey with onion, garlic and old bay (feel free to substitute or add any other seasoning you use for turkey meat. Please keep in mind that turkey meat NEEDS seasoning so don’t play yourself and skip out.  On parchment paper you are going to 1.5-2 inch ‘slider’ patties set aside.

Fry patties on medium high heat and once they are cooked thoroughly place the cheese on patties and set aside.

Assemble Sliders

Using the sweet potatoes as ‘buns’ assemble sliders with spinach, tomato on the bottom, add the turkey patty. Insert a pick to hold everything together. Brush the tops of sliders with melted butter and sprinkle a pinch of sea salt for garnish. 


Taco inspired Stuffed Peppers with ground turkey and quinoa

image

Ok so here is the not so recipe, recipe:

Ingredients

  • 1 lb ground turkey
  • Bell peppers 4-6
  • 1/2 cup cheese (whatever you like)
  • 1 1/2 – 2 cups black beans
  • 2 cups salsa (Chipotle Salsa Trader Joe’s)
  • Trader Joe’s Taco seasoning or other
  • 1 -2 cups quinoa (cooked)
  • 2 small shallots (or onion)

I only made 3 peppers and I chose red, green and yellow. I have never made this recipe before. It was inspired by another recipe I saw so I just put my own spin on it. I cooked the quinoa in chicken stock instead of water … it taste better that way. I did not blanch the peppers 1st but after reading more recipes, that is what I recommend. Blanch in hot water for 3 minutes. It will help the peppers to cook faster in the oven. Cut off the tops and take out the inside. Leave the top for garnishment.

  1. Cook ground turkey and season with taco seasoning and a little salt
  2. Add chopped shallots, Stir
  3. Add beans (canned are ok), Stir
  4. Add salsa, Stir
  5. Add quinoa, Stir
  6. Add cheese and save a little to sprinkle on top
  7. Spray peppers with coconut oil spray or other spray or EVOO
  8. Add filling and sprinkle cheese
  9. Cook in 350 degree oven for 25 minutes or until peppers are tender
  10. Serve with remaining filling

 

 

Skinny Shrimp Scampi

recipe

SKINNY SHRIMP SCAMPI… The healthy Non-Pasta Dish!

Ingredients:
2 Tablespoons olive oil
1 pound jumbo shrimp, shelled and deveined
1 Tablespoon minced garlic
1/4 teaspoon crushed red pepper flakes (optional)
1/4 cup white wine
2 Tablespoons freshly squeezed lemon juice
2 medium zucchini, cut into noodles
Chopped parsley, for garnish

Directions:
Place a large sauté pan over medium-low heat. Add the olive oil and heat it for 1 minute. Add the garlic and crushed red pepper flakes and cook them for 1 minute, stirring constantly.

Add the shrimp to the pan and cook them, stirring as needed, until they are cooked throughout and pink on all sides, about 3 minutes. Season the shrimp with salt and pepper and then using a slotted spoon, transfer them to a bowl, leaving any liquid in the pan.

Increase the heat to medium. Add the white wine and lemon juice to the pan. Using a wooden spoon, scrape any brown bits from the bottom of the pan, cooking the wine and lemon juice for 2 minutes. Add the zucchini noodles and cook, stirring occasionally, for 2 minutes. Return the shrimp to the pan and toss to combine. Season with salt and pepper, garish with parsley and serve immediately

I love Shrimp

I love Shrimp

Sauté Shrimp in EVOO 4minutes each side. Season to taste. Brussels were roasted at 400 for 25. Seasoned with garlic, black pepper, Himalayan salt crystals, 21 seasoning salute, and EVOO. Sauté spinach in EVOO season to taste. Toss with Trader Joe’s Thai Green Curry simmer sauce. Sorry no measurements. I just cook.