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Monday, July 11, 2016

Roasted Red Bell Pepper Dip #MeatlessMonday



Copyright 2016 Rekaya Gibson
I made a tasty Roasted Red Bell Pepper Dip the other day. I came across the recipe when I reviewed Healthy Fats, Low-Cholesterol Cookbook by the American Heart Association. I think its a perfect appetizer for Meatless Monday. Most importantly, it's healthy for you, see nutritional value below. I followed this recipe as written except I omitted the salt. If you decide to make the dip, I recommend that you add salt. It will probably enhance the flavors. I dipped cucumber slices and carrot sticks in the creamy substance. I love the hint of dill and the bell pepper aftertaste. I recommend the Roasted Red Pepper Dip as a appetizer and a snack. I cannot wait to make it again. Bon Appétit!

What's on your menu for Meatless Monday? Leave comments below.

Recipe from Healthy Fats, Low-Cholesterol Cookbook | American Heart Association

Roasted Red Bell Pepper Dip

Ingredients
1 c. fat-free sour cream
1 (7 oz.) jar roasted red bell peppers in water, drained 
1/4 c. coarsely chopped fresh dillweed
1/4 tsp. garlic powder
1/4 tsp. crushed red pepper flakes
1/4 tsp. smoked paprika
1/8 tsp. salt
3 tbsp. dried minced onion

Instructions
1. In a food processor or blender, process all the ingredients except the onion for 30 seconds or until smooth. 
2. Transfer to a small serving bowl.
3. Stir in onion.
4. Cover and refrigerate for 30 minutes or until serving time. 
5. Stir before serving.

Nutritional Value per Serving
Calories 20
Total Fat 0 g
Cholesterol 3 mg
Sodium 54 mg
Carbohydrates 4 g
  Fiber 0
  Sugar 1 g
Protein 1 g



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.”

Sunday, July 3, 2016

One-Pot Creamy Turkey Stroganoff #SundaySupper





Copyright 2016 Rekaya Gibson

Copyright 2016 Rekaya Gibson

I'm not a huge fan of beef stroganoff but I must say, this One-Pot Creamy Turkey Stroganoff is delicious. I adapted it from a recipe that I found on Pillsbury's website here. I made several modifications. I used ground turkey (99%) instead of beef and low sodium beef broth instead of water. I used no yolk egg noodles instead of regular. I added chopped onions and several seasonings. I substituted chives and onion sour cream with french onion sour cream. I sprinkled with a little parsley for color and crushed red pepper flakes for an extra kick. This creamy dish will excite your family and dinner guests alike. Enjoy!

How often do you cook stroganoff? Leave comment below. 

One-Pot Creamy Turkey Stroganoff

Ingredients
lb lean ground turkey breast (99%)
1/2 c. yellow onion (chopped)
2 packages (8 oz each) sliced button mushrooms
Sea salt
Garlic powder
Onion powder
White pepper
1 (12 oz) evaporated milk
4 1/2 c. low sodium beef broth
lb uncooked no yoke egg noodles
container (12 oz) french onion sour cream
Parsley flakes, garnish
Crush red pepper flakes, optional

Instructions
1. In nonstick Dutch oven, cook turkey and onions over high heat, stirring frequently, until brown. Do not drain.
2. Add mushrooms and salt to taste. Cook about 5 minutes or until browned.
3. Add evaporated milk, 4 1/2 cups hot broth, and the noodles. Over high heat, cook until boiling. Reduce heat; simmer uncovered 7 to 8 minutes, stirring frequently, just until noodles are tender. 
4. Remove from heat and stir in sour cream.
5. Sprinkle with parsley, and if you need some heat, add red pepper flakes.


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.”

I used ground turkey (99%) instead of beef and low sodium beef broth instead of water.  I added 1/2 c. chopped onions (yellow) while cooking the meat. I seasoned the dish with garlic powder, onion powder, white pepper, and sea salt. I substituted chives and onion sour cream with french onion sour cream. I sprinkled with a little parsley for color and crushed red pepper flakes for an extra kick. Delicious!I used ground turkey (99%) instead of beef and low sodium beef broth instead of water.  I added 1/2 c. chopped onions (yellow) while cooking the meat. I seasoned the dish with garlic powder, onion powder, white pepper, and sea salt. I substituted chives and onion sour cream with french onion sour cream. I sprinkled with a little parsley for color and crushed red pepper flakes for an extra kick. Delicious!

Tuesday, June 28, 2016

Chocolate Chip & Coconut Pan Cookies



Copyright 2016 Rekaya Gibson

Copyright 2016 Rekaya Gibson


 I love chocolate chip cookies. I also like mixing in other ingredients to "jazz" them up. This time, I used unsweetened coconut and I created Chocolate Coconut Pan Cookies. I used a basic cookie recipe, so they were easy to make. They had the same great chocolate cookie taste while the coconut provided texture. Everyone will enjoy them. Bon appétit!

What's your favorite cookie mix-in? Leave comments below. 


Chocolate Chip & Coconut Pan Cookies

Ingredients
2 1/4 c. all-purpose flour
1 tsp. baking soda
1 c. unsalted butter (softened)
3/4 c. granulated sugar
3/4 c. brown sugar
1 tsp. vanilla extract
2 large eggs
2 c. semi-sweet chocolate chips
1 c. unsweetened coconut

Instructions
1. Preheat oven to 375 degrees.
2. Combine flour and baking soda in small bowl. 
3. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. 
4. Add eggs and beat well.
5. Gradually beat in flour mixture. 
6. Stir in chips and coconut. 
7. Spread cookie mixture into a 11-inch ungreased tart pan.
8. Bake for about 20 to 25 minutes or until golden brown. Cool in pan on wire rack. 



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.”

Wednesday, June 22, 2016

Fruit Cup Reimagined



Copyright 2016 Rekaya Gibson

I made Fruit Cup Reimagined for my husband and I. We both loved the combination of flavors and textures of this quick and easy treat. It definitely liven up the fruit cup of mandarin oranges. I highly recommend the Fruit Cup Reimagined as a light dessert or snack for the entire family. Enjoy!

What's your favorite summer dessert?

Fruit Cup Reimagined
serves 2

Ingredients
2 - 4 oz. cups mandarin oranges (Unsweetened, packed in water, and drained)
10 maraschino cherries
1/4 c. marshmallows
2 tbsp. raw walnut pieces
Unsweetened coconut

Instructions
1. Use a paper towel to remove excess water from oranges and cherries by patting them dry.
2. In medium bowl, add oranges and cherries. Stir until combined. 
3. Rinse and dry orange cups and sit aside.
4. Add marshmallows to bowl with oranges and cherries. Stir slightly.
5. Add walnut pieces to the mixture and stir. 
6. Put mixture back in orange cups.
7. Sprinkle with coconut.


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, June 14, 2016

Healthy Fats, Low-Cholesterol Cookbook #Review






I recently read Healthy Fats, Low-Cholesterol Cookbook, by the American Heart Association. It offers 200 delicious recipes to help reduce bad fats and lower your cholesterol. In addition, the cookbook provides helpful tips on grocery shopping, cooking, and dining out. It does not, however, have any pictures, which still didn’t bother me. The recipe titles alone were enough to pique my interest, so I continued exploring them further. Readers can also the find the titles listed on each (10) category page. I immediately highlighted the Roasted Red Bell Pepper Dip, the Creamy Artichoke Dressing, and the Jamaican Jerk Tuna Steaks for future reference. The ingredients’ list for all the recipes consist of common items found at grocery stores, and the instructions seem easy to follow. To those who calorie count, each recipe lists the nutritional value per serving, and some include cooking tips. I must admit, saying ‘Spicy Chickpea and Chayote Soup, Pork with Corn-Cilantro Pesto, and the Maple-Blueberry Bars’ out loud excited my palate. The appendices provide supplemental reading on topics such as the Science behind the Recommendations, Risk Factors for Heart Disease and Stroke, and Warning Signs for Heart Disease and Stroke. Overall, I found Health Fats, Low-Cholesterol Cookbook helpful, especially the brief introduction containing healthy hints for a healthy heart – perfect for healthy living. Enjoy!


Harmony | Dec 29, 2015 | 384 Pages | 6-1/8 x 9-1/8 | ISBN 9780553447163 


Disclosure of Material Connection: "I received this book for free from Blogging for Books for this review."  I was not paid for my opinion. All my opinions are mine and mine alone.