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Wednesday, August 3, 2016

Lofthouse Jelly Belly Lemon Lime Frosted Sugar Cookies



Photo: Lofthouse Facebook Page

I purchased Jelly Belly Lemon Lime Frosted Sugar Cookies by Lofthouse at Kroger the other day. I love both brands so I couldn't wait to try them. The cookies have the same great Lofthouse taste - moist. The lemon lime boasts flavor similar to an actual Jelly Belly. The sugar sprinkles aren't necessary because the frosting provides enough sweetness without being overpowering. I forgot to record the nutritional facts about the product; I imagine that they are comparable to other frosted sugar cookies from this brand. My only complaint: the package had only 10 treats. Still, I highly recommend Lofthouse Jelly Belly Lemon Lime Frosted Sugar Cookies as a dessert or snack. 




When you get an opportunity, stroll over to The_Food_Temptress Instagram page and see what else I've posted. You will find some delicious food porn. Enjoy!

What's your favorite cookie brand?


 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.”

Saturday, July 30, 2016

Vegan Tartar Sauce



Copyright 2016 Rekaya Gibson

Copyright 2016 Rekaya Gibson

I loved making Vegan Tartar Sauce during my lunch break. I used Nasoya Vegan NayoWhipped that I purchased from Kroger in the natural foods isle. If you can't find the product in your area, substitute it with an equivalent brand. This simple recipe tastes like the real thing. The ingredients provided the perfect balance. I added the condiment to my frozen fish dinner which enhanced the flavor. I think you and your mate will enjoy Vegan Tartar Sauce. Enjoy!

Which condiments do you make yourself?

Vegan Tartar Sauce

Ingredients
1 c. Nasoya Vegan NayoWhipped
1 tsp. dill relish
1 tsp. diced onions (yellow)
Lemon juice (1/2 fresh lemon)

Instructions
1. Combine first three ingredients in small bowl and stir.
2. Squeeze lemon juice from 1/2 lemon into the bowl and stir with a until combined. 
3. Serve immediately or chill in refrigerator for an hour. 
4. Store leftovers in refrigerator for about two weeks. 


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, July 20, 2016

Chicken Strawberry Salad



Copyright 2016 Rekaya Gibson

Copyright 2016 Rekaya Gibson


As a quick lunch, I made Chicken Strawberry Salad. This colorful dish makes use of seasonal strawberries and leftover oven roasted chicken. It also packs flavor, leaving the palate satisfied. What fruit do you like adding to your summer salads? Leave your comment below.

Chicken Strawberry Salad

Ingredients
3 c. romaine lettuce (chopped)
1/2 c. store bought or homemade oven roasted chicken (pieces)
1/4 c. Sun dried tomatoes (bagged & julienne cut)
1/2 c. fresh strawberries (sliced)
1/4 c. Parmesan cheese (shredded)

Instructions
1. Add ingredients in a bowl and toss.
2. Serve with favorite salad dressing. 


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.”

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 App├ętit!

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!