Geo's Table presents 28 Days of Soul!

28 Days of Soul

Happy February! It's almost unreal that we have already spent a whole month in 2016! Only 31 days in and I can proudly state 2016 has started with a thrilling bang, including landing a new job, and gaining more opportunities to venture into the magazine writing space. Now it's time to sustain that momentum, and bring some innovative ideas to Geo's Table.

As many of you know, February is recognized as Black History Month, and in honor of this I am elated to bring you the first Geo's Table series 28 Days of Soul. Although this year denotes a leap year with 29 days, it is my hope that this become an annual series that is celebrated each year here at Geo's Table.  

Guided by my personal philosophy of Eat well. Share experiences. Cultivate Community28 Days of Soul will fold each piece of this to segments that celebrate my history and heritage. This will in

  • Eat well: Celebrating the cuisine of the african american community, I will offer new and modern takes on soul food and other personal favorites through a weekly segment called, The Evolution of the Black Kitchen.
  • Share experiences:  Broadening my personal knowledge as well as the knowledge of others has always been very important. Using Twitter and Facebook as my platform, I will offer tidbits of "food-related" history and insights throughout the month.
  • Cultivate community : Honoring the past, and investing in the future, I will also highlight movers and shakers in the food community (locally and beyond). 

I am anxiously awaiting all of the great things that this month will bring, and can't wait to see how it's received. Leave any comments or ideas you'd like to see!


2016 Bucket List!

Welcome to 2016! I am delighted to embrace this new year with new adventures in cooking, eating and leading a more healthier and fulfilling life. In the last part of 2015, I took a chance and launched the Geo's Table blog as a creative outlet for myself. During this "soft launch" period, I have expanded my horizons tremendously, and have learned a great deal about blogging as well as food photography and writing.

Now that 2016 has graced us with her presence, I am ready to take Geo's Table to the next level. Honoring my philosophy of: "Eat well. Share experiences. Cultivate Community." this year I seek to fold a more personal touch into my posts. This will include features on the people, places and cuisine that influence and uplift this philosophy and whom make up my personal community.

To kick-start this new adventure, I've developed a bucket-list as my guide. Follow me as I chronicle my quests in conquering each items on this short (but possibly growing) list! If you have items on your bucket list that you want to accomplish leave them in the comments below!

The 2016 Bucket List

#2

Get my passport and finally travel and EAT abroad

#3

Launch the "Instagrammer of the Week" feature

#4

Complete the  Couch to 5K Program  and eat healthier

#5

Get my food writing featured in more magazines

#6

Host my first "Geo's Table" pop-up dinner party!

Geo's Favorite Things: The "Foodie" Holiday Gift Guide

Gift-giving is an art that can be quite difficult to master. Navigating stores (in person and online) to find a present that warms the recipient's heart often seems like a daunting task with no end in sight. To make this process a little easier, I have taken a cue from my homegirl, Oprah Winfrey, who brilliantly constructs a list each year of "her favorite things." The popular list attracts the masses, and can give even the most inexperienced gift-giver some wonderful ideas.

If  you have a "food lover" like myself in your life, or know someone who would appreciated a gift of the "edible" or "adventurous" variety, then look no further. I am happy to present "Geo's Favorite Things" my first "Foodie" Holiday Gift Guide, to accompany you on your own adventures in gift giving.

NICE

For the person with a sweet tooth or who likes fun surprises!

 

5 Easy Holiday Side-Dishes

And just like that - we're back....

It's funny how time miraculously moves at light-speed and in the blink of an eye the holiday season is greeting us with a warm embrace. Thanksgiving, my favorite holiday (next to my birthday), is typically a day where I rejoice in the warmth of my kitchen which has been transformed into an oasis of autumn aromas.  This year, as we approach this glorious occasion I have feelings of anxiety and fear. 

For the first ever, Mark and I are the brave souls who volunteered to host the "annual" feast at our home. As we finalize logistics for an intimate, but enjoyable evening with my immediate family, I have searched far and wide for dishes that are trudge the line of innovation, but still appeal to the pickiest of eaters (*cough* my mother).

As you curate your own menus for the BIG day, my pinterest board  for "Holiday Dishes" may get your gears turning and mouths salivating.  If you're looking for some easy items to add a little flare to your table,  look no further as I have hand-picked these special (and might I add quite EASY to make) side-dishes just for you.

5 Easy Holiday Side-Dishes 

1. Brown Sugar Green Beans Wrapped in Bacon (recipe via eRecipe Cards)

2. Slow-Cooker Corn and Jalapeno Casserole (recipe via Real House Moms)

3. Brussel Sprouts with Cranberries and Pecans (recipe via Southern Bites)

4, Sweet Potatoe Souffle (recipe via Vintage Zest)

5, Sausage and Rice Dressing  (recipe via Kalyn's Kitchen)

 

 

 

Home-Cooked : Fried Oreo Beignets

Much to the dismay of my waistline, my sweet tooth is a little bit out of control. Although I have made solid attempts to curb my cravings, when presented with options that include a high sugar content, I simply cannot resist. As was the case on a recent late-night outing with a friend.

As we concluded our meal, the server handed us the dessert menu and posed  the age old question, "Did you save room for dessert?" Although my stomach was sending signals of satiation to my brain, my eyes zeroed in on one item, the "Oreo Beignets." That was all she wrote.

The fried dessert served with a side of dulce de leche ice cream was heaven, and my sweet tooth was quickly soothed. An instant fan, I scoured the internet for recipes so I could attempt to recreate the dish at home. With some small edits, I found a simple recipe involving bisquick, crushed oreos and oreo filling (for glaze). My partner, Mark, gave two thumbs up to my creation, and it may begin to make frequent appearances in our home.

The recipe (which yields 5-6 servings) can be found below. Happy eating!

Fried Oreo Beignets Recipe

Prep Time: 15 mins| Cook Time: 15 minutes (Approx. 2-3 mins per beignet) | Total Time:  30 minutes

Ingredients

  • 1 cup crushed Oreos (filling removed and placed in a microwave safe bowl)
  • 1 pack "Bisquick Complete" (7.5 oz bag)
  • 1/3 Cup Hot Water
  • Canola Oil

Instructions

  1. Take approximately 10-12 Oreos and remove filling (place in a microwaves safe bowl and put to the side for later use).
  2. Place Oreos in a 1 gallon plastic bag and use your hands crush the cookies into smaller pieces. Measure 1 cup of crushed cookies and place to the side.
  3. In a large bowl, mix the pack of Bisquick with the hot water stirring with a wooden spoon until it becomes a dough-like consistency that is easy to handle.
  4. Take a small handful (about a quarter cup) and flatten dough in your hand. Place a spoonful of crushed Oreos in the center. 
  5. Fold dough over crushed Oreos and mold the dough into small balls (Oreos should be completely surrounded by the dough.)
  6. Repeat beignet making process until there is no remaining dough (approximately 5-6 beignets).
  7. To fry, heat the canola oil in a medium sized sauce pan (about 2 inches deep) on medium heat until hot (375 degrees). 
  8. Place uncooked beignets in pan. Watch closely as they will cook very quickly ( within 2 - 3 minutes).
  9. When the dough turns a golden brown, it means they are done!
  10. For the topping, place bowl of oreo filling in the microwave for 1 minute or until fully melted. Use a spoon to drizzle topping over hot beignets.

These were absolutely wonderful and are best served FRESH out of the fryer!