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Saturday, March 28, 2015

Avocado with Pepper




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

Two years ago, I found a recipe for Avocado with Black Pepper on Pinterest by an international blogger. I retrieved the recipe from Neringos Blogas. Right click the mouse and use the English translation feature to see the original recipe. I made this dish several times and now I'm sharing it with you. It's quick, easy, and delicious. I loved the smoky-tangy flavor. The smoked paprika is pungent, so use it lightly. The soy sauce added the right amount of salt so that the avocado isn't bland. I tried garlic powder this time, but it's not needed. Serve the avocado on a cracker and eat as a snack. It also would make a light appetizer for guests. I highly recommend this recipe. Enjoy!

What avocado dish do you love? 


Avocado with Pepper

Ingredient
1/2 avocado (sliced)
1 tsp. soy sauce
1 tsp. lemon juice
1 tsp. olive oil
Ground pepper 
Smoked paprika
Garlic powder, optional 

Instructions
1. Place avocado on a plate. 
2. Pour soy sauce, lemon juice, and olive oil over the avocado. 
3. Sprinkle with pepper, smoked paprika, and garlic powder.










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, March 25, 2015

Oatmeal, Raisin, Candied Cherry Cookies




Copyright 2014 Rekaya Gibson, Photo Credti
Copyright 2014 Rekaya Gibson, Photo Credit

I made Oatmeal, Raisin, Candied Cherry Cookies over the holidays. When I lived in Louisiana, I would spend some holidays at Mrs. Shirley's house in Donaldsonville. She made the best food and desserts. She gave me an oatmeal cookie similar to this one and I've been craving it ever since. My version turned out good, but not as delicious as Mrs. Shirley's. It had crisp edges, soft middles, and loads of flavor that would satisfy any palate. I should have called it, "gumbo" cookie - a little of everything was in it. I highly recommend making this recipe anytime of the year. Your friends and family would love them. Enjoy!

What's your favorite cookie?

Oatmeal, Raisin, Candied Cherry Cookies 

Ingredients
1 c. butter, (softened)
1 c. granulated sugar
1. c. brown sugar
1 tsp. vanilla extract
2 c. flour
1 1/2 tsp. cinnamon
1 tsp. baking soda
2 c. old fashioned oats (uncooked)
1/2 c. walnuts (chopped), optional
1/2 c. raisins
1/2 c. candied cherries (chopped)

Instructions

1. Heat oven to 375 degrees.
2. In a large bowl, cream butter and sugars until smooth with a mixer; and then beat in eggs and vanilla.
3. In medium bowl, combine and blend flour, cinnamon, baking soda; and beat into creamed mixture. 
4. Stir in nuts, oats, raisins, and cherries.
5. Scoop and place a tablespoonful onto a nonstick baking sheet.
6. Bake for 10-12 minutes. 
7. Cool and eat!


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, March 17, 2015

Fried Cabbage




Copyright 2015 Rekaya Gibson, Photo Credit

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



Happy St. Patrick's Day! Below is a fried cabbage recipe to help you celebrate. I prepare cabbage year-round and normally I boil it in water. When I fry it, I make it with oil and I add raw bacon while cooking it. I decided to do something different and share it with you. I used apple cider vinegar as a reduction. I love the sweet-tart flavor that it gave the cabbage. I recommend this recipe as a side or main dish. I ate it with crispy bacon. Enjoy!

How do you celebrate St. Patrick's Day?

Fried Cabbage

Ingredients
1 tbsp. extra virgin olive oil
1/2 medium onion (chopped)
1 tbsp. minced garlic
1 head cabbage (chopped)
Pepper
1 - 2 c. apple cider vinegar
4 slices bacon (cooked), optional

Instructions
1. In a large skillet, add oil over medium heat.
2. Saute onions and garlic until translucent.
3. Add cabbage and season with pepper.
4. Add apple cider vinegar.
5. When it begins to boil, reduce heat to low. 
6. Cabbage will start to shrink. Cover pan.
7. When the cabbage becomes translucent, 
stir well and cook until cabbage begins to brown. (If needed, add more vinegar to avoid burning.)
8. Pour into a large bowl and top with cooked bacon.  



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, March 14, 2015

Thin Mint Ice Cream (No Machine)



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

Copyright 2015 Rekaya Gibson, Photo Credit

Copyright 2015 Rekaya Gibson, Photo Credit

I love Girl Scout cookies. If I could get them year-round, I would be a regular customer. I received several boxes the other day from my boyfriend. He definitely knows how to win over my heart. I had one row of Thin Mints left, so I decided to make homemade ice cream with them. I tried the store bought version in the past; and of course, it was amazing. This recipe was awesome as well. I added green food coloring for visual appeal, but you can omit it. The peppermint gave it a wonderful smell and cool flavor. The crunchy cookies combined with the soft creamy texture left me dancing in the kitchen. I highly recommend this recipe as a refreshing spring treat. Enjoy!

What's your favorite Girl Scout cookie?

Thin Mint Ice Cream (No Machine)


Ingredients
1 can sweetened condensed milk
2 teaspoon peppermint extract
1-2 drops green food coloring
2 cups heavy whipping cream
12 Girl Scouts Thin Mint cookies (chopped in 1/4 pieces or preference)
  
Instructions
1. Stir together sweetened condensed milk and peppermint extract into a medium bowl. Set aside.
2. In a separate bowl, add food coloring to heavy cream, and then whip until stiff peaks form.
3. Fold sweetened milk mixture into whipped cream. 
4. Stir in cookies.
5. Pour into a container, cover, and freeze for at least 6 hours or overnight.





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, March 12, 2015

Kale Salad




Copyright 2015 Rekaya Gibson, Photo Credit

Copyright 2015 Rekaya Gibson, Photo Credit
Recently, I had kale salad at Lincoln Restaurant in Washington, DC. I shared it with a good friend from college. We both agreed on a word for it: amazing! I couldn't stop thinking about it the next day, so I decided to make my own. The kale salad recipe below is close to what I experienced at Lincoln. It definitely satisfied my craving. I can see myself eating this everyday. Yes, it's that good. It's fresh, light, and flavorful. The kale leaves provided texture. The cranberries and currants offered a hint of sweetness. The nuts amused the palate with crunch. The lemon gave it a fruity smell and tartness. I highly recommend this recipe, especially for dinner parties or a table for two with your sweetie. Enjoy!

What topping do you like to add to your salad?

Kale Salad

Ingredients
2 c. kale (fresh, cleaned, and chopped)
1 tsp. garlic powder
1/4 tsp. black pepper
1 tbsp. dried cranberries
1 tbsp. zante currants
1 tbsp. pine nuts
1/4 c. Parmesan cheese (shaved and chopped)
1/2 medium lemon (juice)
1 tbsp. extra virgin olive oil

Instructions
1. In medium bowl, add kale and season it with garlic and pepper.
2. Add cranberries, currants, and nuts. Toss or stir with large spoon.
3. Stir in cheese.
4. In small bowl, add lemon juice and oil. Mix well with fork.
5. Pour over kale and stir. 

Serving size: 2


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.”