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Wednesday, January 28, 2015

Tropical Popcorn Balls




Copyright 2014 Rekaya Gibson, Photo Credit

Today, I'm thinking about my northeast friends. I'm sending sunshine dreams and Tropical Popcorn Ball kisses. The balls reminded me of a tropical paradise when I bit into one. The marshmallows are a quick way to add a little variety and sweetness. I kicked it up a notch because I had leftover coconut and nuts. They gave the popcorn extra crunch and flavor. I stored them in a container and left them on the counter which made them chewy. When I preferred cold and hard corn, I put them in the refrigerator for about 10 minutes. Eat the Tropical Popcorn Balls in a day or two; otherwise, the texture changes and they might taste old. Enjoy!

What kind of popcorn do you make or purchase?

Tropical Popcorn Balls

Ingredients
1/2 c. popcorn kernels
1/4 c. butter
10 oz. bag miniature marshmallows
1/2 c. coconut (shredded)
1/2 c. macadamia nuts (chopped)

Instructions
1. Cook popcorn according to package.
2. Melt butter in large pot.
3. Add marshmallows and stir until melted.
4. Then, pour coconut and macadamia nuts into the pot. Blend well.
5. Add popcorn. Stir until coated.
6. Butter hands and form into balls.
7. Place on parchment paper. 
8. Place in refrigerator for about 10 minutes to cool down fast. 






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, January 24, 2015

Symphony Chocolate Cookies with Macadamia Nuts



Copyright 2014 Rekaya Gibson, Photo Credit

Copyright 2014 Rekaya Gibson, Photo Credit

My all-time favorite cookie is the Symphony Chocolate Cookies with Macadamia Nuts. I found this recipe a decade ago in a Hershey's cookbook. I lost the book in Hurricane Katrina, but I still remember how to make them. I baked some over the Christmas holiday and it brought back memories. The cookies have crispy edges and soft middles. I fill mine with macadamia nuts, but a half of cup should do you. I like the way they crunch and provide me with the chocolate that I crave. Of course, toffee is my favorite candy, so I'm basically in heaven when I eat this cookie. Once you make them for someone else; they will always want them. Beware!

What's your favorite candy bar?

Symphony Chocolate Cookies with Macadamia Nuts

Ingredients
1/2 c. butter
1/2 c. sugar
1/2 c. brown sugar
1 egg
1 tsp. vanilla
1 1/4 c. flour
1/4 tsp. baking soda
1/2 - 1 c. macadamia nuts (chopped)

Instructions

1. Heat over to 375 degrees.
2. Cream butter and sugars together. 
3. Add egg and vanilla. Blend well. 
4. Add flour and baking soda until combined. 
5. Stir in candy and nuts.
6. Place a tablespoonful of dough on cookie sheet.
7. Bake for 8 to 10 minutes.




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, January 21, 2015

Game Day Appetizers



Copyright 2015 Rekaya Gibson, Photo Credit

I'm disappointed that my team, Indianapolis Colts, will not be playing in the super bowl. I still will be watching New England and Seattle duke it out on Sunday, February 1. Most importantly, I will be eating some "super" foods. Have you planned your menu yet? If not, below are some appetizers that I featured on this site. When you select the name of the dish, it will take you to the recipe. Enjoy!

Whose going to win Super Bowl XLIX?


1. Devilish Eggs


2. Creamy Spinach & Artichoke Dip


3. Sauerkraut Meat Rolls


4. Peach Salsa


5. Salmon Salad Mini Shells


6. Spicy Cinnamon Dip








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.”

Friday, January 16, 2015

Chorizo Pizza





Copyright 2015 Rekaya Gibson, Photo Credit

Copyright 2015 Rekaya Gibson, Photo Credit

2015 Rekaya Gibson, Photo Credit

2015 Rekaya Gibson, Photo Credit
I loved this pizza so much that I made it two days in a row. Yes, it was that good. I was feeling a little creative, so I picked up all the items from Kroger. I had the deli cut a think slice of smoked gouda for me and I shredded it myself at home. This was my first time using Stonefire Thin Pizza Crust with Sauce and the Campofrio Chorizo Clasico; I figured what could go wrong making chorizo pizza. The sausage cooked up nicely; the oils gave it a smoky flavor and the garlicky cheese provided the boldness the pie needed to dance in my mouth. Of course, I kicked it up a notch with the pepper flakes which made me dance in the kitchen. That's when I knew, I would it would be making a repeat performance. I couldn't wait to share this recipe with my mate. The next day, I made personal pan pizzas, see last two pictures. Perfection! The boyfriend gave it two thumps up. I highly recommend this recipe for the family or that special someone in your life. They will kiss you for it - trust me. Enjoy!

What's your favorite pizza topping?

Chorizo Pizza

Ingredients
1 - Stonefire Thin Pizza Crust with Sauce
2  tsp. extra virgin olive oil
1 tsp. Italian seasoning
1/2 c. smoked gouda cheese (shredded)
1 tsp. basil
8 garlic cloves (chopped)
10 slices Campofrio Chorizo Clasico
8 cheery tomatoes (chopped in 1/2)
Crushed red pepper flakes, optional

Instructions
1. Heat oven 450 Degrees.
2. Brush olive oil over crust.
3. Spread sauce on pizza crust.
4. Sprinkle crust with Italian seasoning.
5. Top with cheese and sprinkle with basil.
6. Add garlic cloves.
7. Place slices of chorizo on top of cheese. (Add more or less meat depending on your preference.)
8. Add tomatoes.
9. Cook for about 5-7 minutes.
10. Sprinkle with red crush 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.”

Wednesday, January 14, 2015

The Food Temptress Rates Afro-Vegan 4-Stars




I loved reading Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed. Chef Bryant Terry developed his own interpretation of over 100 vegan recipes inspired by historical and cultural influences from Africa, the Caribbean, and Southern United States. The soundtrack recommendations for each recipe added a nice, personable touch. I can imagine listening to them while eating a slice of Spiced Persimmon Bundt Cake with Orange Glaze with the family or sipping a Grape-Tarragon Spritzer on a spring afternoon while lounging poolside.

Periodically, the chef would also add a book or film suggestion. The list of ingredients, which was typed in small print, seemed a bit long. That might intimidate a novice cook. I also had to research the meaning of several items such as muscovado sugar, but I realized that I have more to learn about food, particularly vegan dishes. Still, my palate leaped in excitement about trying the Sweet Potato and Pumpkin Soup, Savory Grits with Slow-Cooked Collard Greens, and the Date-Sweetened Almond Milk, because they include a revamped rendition of some of my favorite meals.

This cookbook, adorned with colorful images, has had an impact on my life. I learned the origin of foods such as the Maple-Glazed Banana Johnnycakes and the Congo Square, a “rich and velvety” cocktail that reflects as the author wrote, “…interconnection of New Orleans and Haiti that dates back to the eighteenth century.” Also, this book has inspired me to infuse more fresh vegetables and fruit into my dishes. Finally, I have discovered a few ways some of my ancestors may have cooked for their families. It makes me proud that I can carry on these traditions. I highly recommend Afro-Vegan: Farm-Fresh African,Caribbean, and Southern Flavors Remixed by Bryant Terry; simply put, it brings you home. 

Afro-Vegan: Farm-Fresh African, Caribbean & Southern Flavors Remixed
Bryant Terry
Ten Speed Press | $27.50 US







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. 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.”