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Wednesday, July 1, 2015

Shredded Turkey Barbecue





Copyright 2015 Rebecca Bender, Photo Credit

Rebecca Bender, a Tennessee Personal Trainer and For The Finish Line blogger, shared a recipe for Shredded Turkey Barbecue. Let's read what she had to say about it.


My husband and I cooked Shredded Turkey Barbecue for 12 hours overnight and it came out great. The choice of baked beans gave it a bit of a sweet taste because of the brown sugar in it.  I'm a fan of sweet tasting baked beans anyway so I loved it.  It reheats really well for leftovers.  It's a versatile recipe since you can add additional spices to change the flavor, you can use chicken or pork to change up the flavor also. This would be a great dish to serve at a July 4th cookout and would pair well with all of your BBQ favorites like potato chips, potato salad, etc. It's really easy to make and pretty hard to mess up.  Put in all of the ingredients, set it and forget it. It also eliminates the need for a separate baked bean dish so it's a time saver being a 2-in-1 recipe.  It's a one pot wonder which makes clean up a breeze.  Who doesn't love that?

What do you think of this recipe Temptresses? Show Rebecca some love and leave your comments below.

Shredded Turkey Barbecue | Adapted from Allrecipes.com

3 boneless skinless wild turkey thighs
1 (
28 oz.) can Bush's Original Baked Beans
1 medium yellow onion (chopped)
1 c. BBQ Sauce
1 tbsp. Dijon mustard

1 tsp. cumin
1 tsp. salt
12 whole wheat slider buns

1. Place the turkey thighs, baked beans, onion, barbecue sauce, mustard, and into a slow cooker. 

2. Add cumin and salt.
3 Set the cooker to Low, and cook 12 hours
4. Remove the turkey thighs, and shred meat using 2 forks. Discard bones. 
5. Return the shredded turkey meat to the slow cooker. 
6. Place buns on a plate and add about 1/2 cup of shredded turkey.






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, June 29, 2015

Veggie Lovers Pizza #MeatlessMonday



 
Copyright 2015 Rekaya Gibson, Photo Credit
Copyright 2015 Rekaya Gibson, Photo Credit
Copyright 2015 Rekaya Gibson, Photo Credit

Happy Meatless Monday! I kept it simple for lunch and dinner today, I made Veggie Lovers Pizza. I ate my fair share of meat over the weekend, so going meatless felt good. I used all my favorite vegetables; therefore, it tasted delicious. The crispy crust gave it texture. The garlic and seasoning added flavor and the crushed red pepper provided the kick. I recommend this recipe for a quick lunch or dinner option. Enjoy!

What's your favorite vegetables? Leave your comment below.

Veggie Lovers Pizza

Ingredients
1 (10 oz.) thin crust pizza
2  tsp. extra virgin olive oil
1/2 c. pizza sauce1 c. Italian blend cheese (shredded)
1 tsp. Italian seasoning
3 garlic cloves (chopped)
1/2 beefsteak tomato (sliced)
1/4 red onions (chopped)
1/2 yellow bell pepper (chopped)
Fresh spinach leaves (chopped)
Crushed red peppers, optional

Instructions
1. Heat oven 425 degrees.
2. Brush olive oil over crust.
3. Spread sauce on top of pizza crust.
4. Top with cheese and sprinkle with Italian seasoning.
5. Add garlic cloves.
6. Place slices of tomatoes on top.
7. Add onions, bell peppers, and spinach.
8. Place in oven on bottom rack and bake for 10 minutes.
9. Sprinkle with crushed red peppers.



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 24, 2015

Iced Tea-quiller Cocktail #LiquidArt



Photo Credit: Panorama Restaurant & Sky Lounge
Happy National Iced Tea Month! I'm celebrating with an Iced Tea-quiller Cocktail, an adult beverage from Panorama Restaurant and Sky Lounge. The Panorama's Signature Ice Tea-quiller Cocktail includes the following ingredients:

  • 1.5 oz. Tequila
  • Iced tea
  • Simple syrup
  • Lime juice
As part of the celebration, guests are invited to snap a photo of their Iced Tea-quiller cocktail throughout the month of June, tagging #LiquidArt and @sonestacgmiami. Guests can then share with their bartender to receive 50% off their first drink. 

I made my version of the drink as well as Debra from Fort Lauderdale, a Food Temptress fan. See our responses and recipes below. I encourage you to try it and share your reactions too. Enjoy!

What's your favorite summertime adult beverage? Leave comments below. 


Copyright 2015 Rekaya Gibson, Photo Credit
  
"Easy. Refreshing. Smooth. I love it!" 
~ The Food Temptress

Ingredients

1.5 oz. or 3 tbsp. Tequila
1/4 c. Pure Leaf Iced Tea (unsweetened & cold)
3 tsp. Simple Syrup
Lime juice
Lime wedge, garnish

Instructions
1. Add Tequila, iced tea, and syrup in a tin shaker. 
2. Shake.
3. Pour into a chilled glass.
4. Splash with lime juice and garnish with a lime wedge.


"Delicious. It's much better than a Long Island Ice Tea."
 ~ Debra, Fort Lauderdale, FL


Grey Mint Tea-quila

Ingredients
12 oz. Earl Grey Tea, fresh brewed
2 teaspoons of sugar
2 slices of lemon
1 sprig of fresh mint
2 shots of Patron Tequila
Instructions
1. Brew the tea and add the sugar.
2. Add one slice of lemon and mint while tea is still hot. 
3. Freeze until drink becomes slushy. 
4. Add two shots of Patron Silver and added more ice. 
5. Garnish with mint and a slice of lemon. 




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 23, 2015

5 Easy Recipes #NationalCandyMonth





Happy National Candy Month! I'm celebrating by sharing recipes that contain candy and actual candy recipes from The Food Temptress blog. I listed them below in no particular order. Enjoy!


Symphony Chocolate Cookies with Macadamia Nuts is my favorite cookie recipe that uses candy. Hershey's Symphony Milk Chocolate Bar with Almonds and Toffee Chips is the star of the show. 



I love making Cashew-Bacon Clusters with whole cashew nuts and real bacon bits. They are quick and easy to make.  Most importantly, they satisfy a sweet tooth.





I made Cherry Lovers Bark with Gimbal's Fine Candies Cherry Lovers which includes real cherry juice and assortment of cherry flavors. I tried the candy for the first time last year when I wrote a product review. You can't go wrong with cherries and chocolate. 



Easy Peanut Butter Fudge became my holiday addiction; I couldn't stop eating it. I promised myself that I would make it only once a year. Yes, it's that good.





I made Chocolate-Cinnamon Covered Bacon one evening when I was bored. I couldn't believe how great this tasted. Smooth cinnamon baking chips covered the crispy bacon - perfection in every bite! 

Which Food Temptress recipe caught your eyes? Leave your comments below. Thank you.

Disclosure of Material Connection: I  received product samples from Gimbal's Fine Candies; however, I was not paid for my opinion. All my opinions are mine and mine alone. 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, June 22, 2015

Meatless Tacos




Copyright 2015 Rekaya Gibson, Photo Credit

Copyright 2015 Rekaya Gibson, Photo Credit
Copyright 2015 Rekaya Gibson, Photo Credit


Copyright 2015 Rekaya Gibson, Photo Credit

Copyright 2015 Rekaya Gibson, Photo Credit

It's Meatless Monday! I had meatless tacos for lunch and dinner today. I substituted ground beef with Morning Star Farms Grillers Crumbles, veggie crumbles. I'm excited about all the meatless possibilities for meatless Mondays. If you want to join the movement, check out Meatless Monday. It's good for the environment as well as your health. 

What's your favorite meatless dish? Leave comments below. Thank you.


Meatless Tacos

Ingredients
1 tbsp. extra virgin olive oil
1/2 medium onions (chopped)
1 tbsp. minced garlic
1 bag (12 oz.) Morning Star Farms Grillers Crumbles
1 packet taco seasoning
1/4-1/2 c. water
Taco shells
Shredded lettuce
Cheddar cheese (shredded)
2 Roma tomatoes (chopped)
Taco or picante sauce, optional
Sour cream, optional


Instructions
1. In a skillet over medium heat, add olive oil.
2. After about a minute, add onions and garlic to the skillet. Stir until combined. Cook until onions become translucent. 
2. Add crumbles. Heat for about five minutes, stirring occasionally.
3. Add seasoning and water. Bring to a boil and then lower heat to low. Cook for about five minutes. (Add more water if needed, depending on if it sticks to pan or if you prefer a  thick or loose consistency for crumbles.) 
Assembling: a taco is a personal preference. Here is what I did.
4. Placed shells on plate.
5. Add lettuce, crumbles, cheese, tomatoes, sauce, and a dollop of sour cream.




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.”