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Sunday, April 19, 2015

Fried Sweet Potato




Copyright 2015 Rekaya Gibson, Photo Credit

Copyright 2015 Rekaya Gibson, Photo Credit

Copyright 2015 Rekaya Gibson, Photo Credit
I made breakfast for two this morning. I used a sweet potato and about eight ounces of turkey smoked sausage. As I fried the sweet potato in a cast iron skilled, I broiled the smoked sausage in the oven. It made the house smell like Power Sliders with a side of sweet potato pie. The sweet-salty flavor satisfied our morning palate.  I highly recommend sharing this recipe with your mate at anytime of the day. Enjoy!

What do you like to eat for breakfast on Sundays?

Fried Sweet Potato

Ingredients
3 tbsp. extra virgin olive oil
1 medium sweet potato (peeled & sliced)
1/2 small yellow onion (chopped)
1-2 tbsp. minced garlic
Cinnamon

Instructions
1. In a large frying pan, add olive oil over medium heat.
2. Add potato slices and onions. Cover with a lid for about five minutes.
3. Stir with spoon or flip with spatula. 
4. Cover and cook for another five minutes.
5. Add garlic.
6. Leave lid off this time and cook for about five minutes. Stir or flip potatoes with a spatula periodically so that they don't stick too much. 
7. Pour contents onto a plate.
8. Sprinkle with cinnamon.





Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Thursday, April 16, 2015

Dooky Chase's Shrimp Gumbo #Video



Video from Scripps Ulive

I love dining at Dooky Chase's Restaurant in New Orleans. Everything tastes amazing. Of course, I always get a cup of gumbo as an appetizer. Some people like eating gumbo in the winter months, I enjoy it year-round. Matter of fact, I've been craving it. The other day, I stumbled upon this video, so I wanted to share it with my readers. If you ever get a chance to go to New Orleans, make your way to Dooky Chase, 2301 Orleans Avenue, New Orleans, Louisiana. Until then, try making your own shrimp gumbo at home; you will love it. Enjoy!


Dooky Chase's Shrimp Gumbo | Retrieved from the Food Network 

Ingredients
1/2 c. peanut oil
4 tbsp. flour
1 c. chopped onions
1 pound small white shrimp (30/40), peeled and deveined
8 oz. Creole hot sausage, cut into bite-size pieces
8 oz. smoked sausage, cut into bite-size pieces
8 oz. beef stew meat, cubed
8 oz. smoked ham, cubed
6 chicken wings, cut in half
1 tbsp. file powder
1 tbsp. paprika
1 tbsp. salt
2 dozen oysters, with their liquid
1/4 c. chopped parsley
3 cloves garlic, minced
1 tsp. ground thyme

Instructions

1. Heat the oil in a skillet over low heat and add the flour to make a roux, browning until golden about 3 minutes. 

2. Add the onions and cook over low heat until the onions wilt about 4 minutes.
3. Put the shrimp, sausages, stew meat and ham in a 5-quart pot over medium heat. 

4. Pour the onion mixture over the ingredients and add 3 quarts water, the chicken wings, file powder, paprika and salt. Bring to a boil and cook for 30 minutes or until broth reaches desired thickness.
5. Add the oysters, parsley, garlic and thyme. Lower the heat and cook until the shrimp is pink, about 10 minutes more, before serving.

Recipe courtesy Leah Chase, 2011



Monday, April 13, 2015

Cheesesteak Stuffed Pepper







I make Philly Cheesesteak Stuffed Peppers by food blogger Peace, Love, and Low Carb all the time. They are quick, easy, and tasty. I like using Cajun roast beef from the grocer's deli; it gives the dish a kick. Of course, the olive oil, garlic, and onions provide an addicting smell and flavor. Bell peppers offer a sweetness (red) or bitterness (green) depending on the color. Provolone tops the peppers, reminding me of a cheesesteak. I highly recommend this recipe for those watching their weight. Enjoy!

What kind of sandwich do you like eating?


Adapted from Peace, Love, and Low Carb | Philly Cheesesteak Stuffed Peppers – Low Carb, Gluten Free 

Cheesesteak Stuffed Pepper

Ingredients
2 large bell peppers
2 tbsp. extra virgin olive oil
2 tbsp. garlic (minced)
1/2 large yellow onion (chopped)
8 oz. thinly sliced cajun roast beef (deli)
Black pepper
4 slices provolone cheese
Crush red pepper

Instructions
1. Slice the tops off the bell peppers, and remove the ribs and seeds. Place in a 8x8 baking dish.
2. In a large pan over medium heat, add olive oil, garlic, and onions.  
3. Slice roast beef into thin strips, season with black pepper, and add to the pan. 
4. Saute for about five minutes.
5. Preheat oven to 400 degrees.
6. Line the inside of each pepper with a slice of provolone cheese.  
7. Fill each bell pepper with meat mixture.  
8. Top each bell pepper with another slice of provolone cheese.
9. Bake for 15-20 minutes until the cheese on top is golden brown.
10. Sprinkle with crushed red pepper.


Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Thursday, April 9, 2015

Blackberry Salmon Salad



Copyright 2015 Rekaya Gibson, Photo Credit

Copyright 2015 Rekaya Gibson, Photo Credit
 I love experimenting with ingredients in an effort to enjoy salads more. This week, I made a Blackberry Salmon Salad. I used a flavored salmon pouch by Chicken of the Sea, sweet and spicy. This salmon uplifted my spirits. It had the right amount of sweetness and spice; I never want to eat plain salmon again. All the toppings played their parts nicely. The spinach gave me a chewiness; the cheese brought a creamy taste; the tomato added a soft texture; and the blackberries provided a sweet wine balance. The balsamic vinaigrette salad dressing offered a salty finish. What more can a girl ask for in a salad!?! I highly recommend this recipe as a lunchtime favorite. Enjoy!

What nontraditional topping(s) do you like in your salad?

Blackberry Salmon Salad

Ingredients
3 c. baby spinach leaves
1/4 c. sharp cheddar cheese (shredded)
1 roma tomato (chopped)
1 pouch Chicken of the Sea Pink Salmon Sweet & Spicy flavor
1 c. blackberries (fresh)

Instructions
1. Pour spinach leaves onto a large plate.
2. Sprinkle with cheese.
3. Add tomatoes, and then salmon.
4. Place blackberries on top.




Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Tuesday, April 7, 2015

Pimento Deviled Eggs




Copyright 2015 Rekaya Gibson, Photo Credit

I made deviled eggs for Easter. I wanted something different so I decided to add pimentos. I thought about adding cheese too, but I didn't want to overkill the egg flavor. The red peppers gave it color and a hint of sweetness. I highly recommend this recipe as a appetizer - perfect for anytime of the year. Enjoy!

What do you like in your deviled eggs?

Pimento Deviled Eggs

Ingredients
7-8 eggs (hard boiled and peeled)
2-3 tbsp. mayonnaise
1/2 tsp. Dijon mustard
1 tbsp. pimentos (from jar & drained)
Pepper
Paprika

Instructions
1. Cut eggs in half.
2. Remove yolks and place in a bowl.
3. Set egg whites aside.
4. Break egg yolks with a fork.
5. Add mayonnaise to the yolks and blend well.
6. Add mustard and stir until blended.
7. Add pimentos and stir until blended.
8. Sprinkle with pepper.
9. Using a teaspoon, stuff egg whites with yolks.
10. Sprinkle with paprika.
11. Serve or chill in refrigerator.





Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”