Share This Page

Wednesday, July 23, 2014

Peach Salsa



Copyright 2014 Rekaya Gibson


Copyright 2014 Rekaya Gibson



Copyright 2014 Rekaya Gibson

Happy National Hot Dog Day! I'm celebrating with LightLife Smart Dogs Veggie Protein Links. I cooked them on a stovetop griddle. Then, I added a nontraditional topping - peach salsa. I absolutely loved it! The combination of sweet heat made my mouth dance. The Serrano pepper made it very hot. If you have a sensitive palate, you may want to use half or omit it. I added mustard to give it a sour taste which gave me a "wow" moment while eating. I highly recommend this recipe. It's quick, easy, and refreshing. Plus, you will get your fruit and vegetables. 

What's your favorite hot dog topping?

Peach Salsa

Ingredients
1 large tomato (chopped)
1 Serrano pepper (chopped)
1/2 cup white onion (chopped)
2 peaches (peeled & chopped)
1/4 cup cilantro (chopped)
1/2 lime juice

Instructions
1. In medium bowl, all the ingredients, except lime.
2. Stir.
3. Squeeze with lime juice.



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, July 17, 2014

Egg Tartlet




Copyright 2014 Rekaya Gibson
Copyright 2014 Rekaya Gibson

Copyright 2014 Rekaya

I made two egg tartlets for dinner about three weeks ago. I wanted something quick and easy. Though this egg dish is very basis, I thought it had great appeal, so I decided to share with you. I purchased the pans from - I believe - Tuesday Morning. I inverted the pan and removed the tartlet as shown in the second photo. It was firm, yet soft and the perfect size. I plan to make these for brunch or a lazy Saturday morning. You should too. 

What's your favorite breakfast food?

Egg Tarlet

Ingredients
2 large eggs
1 tbsp. minced garlic
1 tsp. chopped onions (dry)
Cayenne pepper, too taste
Paprika

Instructions
1. Preheat oven to 350 degrees.
2. In small bowl, beat eggs. 
3. Add garlic and onions, and then stir.
4. Sprinkle with pepper and paprika and then stir.
5. Spray miniature tartlet pans with nonstick spray.
6. Pour egg mixture into them.
7. Bake for 15-20 minutes.
8. Remove from pan and serve.







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 9, 2014

Eggplant Parmesan Po'Boy





Copyright 2014 Rekaya Gibson, Photo Credit

Copyright 2014 Rekaya Gibson, Photo Credit


Copyright 2014 Rekaya Gibson, Photo Credit


Copyright 2014 Rekaya Gibson, Photo Credit

I love eggplant Parmesan and po'boy sandwiches. When I saw this recipe in The Southern Po'Boy Cookbook, I knew that I had to try it. I used the same ingredients except for the pickle spears. I purchased Mt. Olive Kosher Dill Sandwich Stuffers with Sea Salt. I followed the directions as per the book. The meal combined my two favorites into a handheld mess which I found sexy. However, I wished the dish called for herbs, seasonings, and garlic. It would have liven it up a little. The follow day, I placed the vegetable on a bed of garlicky spaghetti sprinkled with crush red pepper flakes. I dipped my leftover bread in the tomato sauce. Delicious!

I recommend this recipe for the experience. Nevertheless, I don't plan to make it again. I did learn how to cook eggplant Parmesan; I will be experimenting with these easy steps again. 

What's your favorite Italian food?

The Bywater: Eggplant Parmesan Po'Boy | The Southern Po'Boy Cookbook by Todd-Michael St. Pierre

Ingredients
2 eggs, beaten
1 cup Italian-style bread crumbs
1 eggplant, thinly sliced
1 cup tomato sauce
8 (1-ounce) slices mozzarella cheese
Assembly
4 (6-inch) loaves French bread, split nearly apart
6 pickle spears, sliced
4 leaves romaine lettuce

Instructions
1) Preheat the oven to 350 degrees.
2) Place beaten eggs in a shallow, wide dish, and bread crumbs on a large plate. Dip the eggplant slices in the egg, and then dredge in the bread crumbs, tapping off the excess. Place in a single layer on an ungreased baking sheet. Bake for 10 minutes on one side, then flip and bake for 5 minutes on the other side.
3) Remove the eggplant from the oven, and transfer to an oiled, 9 x 13-inch glass baking dish. Cover the eggplant slices with the tomato sauce and mozzarella cheese. Bake for 30 minutes.
4) Place the rolls directly on the oven rack to crisp them up for about 3 minutes. Line the bread with pickles and lettuce, and place the baked eggplant on top. Serve immediately.

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.”