©2016 Nikki DuBose
soul
Savory Basil, Bacon ‘n Egg Pizza
You will need:
1 pizza crust, like Udi’s
3 to 4 slices of turkey bacon, cut into quarters
1 small onion, sliced
salt, pepper, oregano
1 tomato, chopped into quarters
garlic, minced
cheddar cheese, sliced thin
olive oil
4 organic eggs
fresh basil leaves, torn
To make:
Preheat the oven to 425° F. Cook the turkey bacon in a nonstick skillet over medium heat until crispy, around 7 to 9 minutes. Remove the bacon only and save the grease. Cook the onion in the bacon drippings around 10 minutes then add the tomatoes, garlic and oregano for a couple of minutes.
Spread a couple tablespoons of olive oil over the top of the Udi’s pizza crust and add the onions, tomatoes, garlic and oregano over top. Pour the bacon and place the cheddar neatly over all. Bake in oven until cheese has melted, around 10 minutes.
Wipe the skillet and add olive oil. Cook the eggs over medium heat and season with salt, pepper and more oregano. After a few minutes, the eggs are done. Place an egg over each side of the pizza and scatter basil leaves everywhere.
God Bless,
Nikki DuBose
Book of Forgiveness
©2015 Nikki DuBose
Paint Me a Soul
©2015 Nikki DuBose
Crispy Hazelnut Tomatoes
So my brother Anthony is probably going to be so embarrassed when he reads this, but I just have to share this story with you all!
When Anthony was around three years old he was outside crawling and playing near the vegetable gardens that our mom had planted. Mom had taken the clothes down from outside and had gone upstairs for what seemed to be only a few minutes. Anthony and I were outside by ourselves and somehow during that short time of mom’s absence, Anthony picked over sixty green tomatoes from mom’s vegetable garden! Our mom came back from inside the house and was livid needless to say, however she made the best of the situation and our family ate fried green tomatoes in every shape and form possible for about two weeks straight.
(Note: A little oil goes a long way)
Crispy Hazelnut Tomatoes
You will need:
2 Heirloom Tomatoes
1 egg
1 cup Hazelnut Meal
1/4 teaspoon black pepper (add more if you like)
3 tablespoons coconut oil ( a little goes a LONG WAY!)
To make:
Heat an iron pan with the coconut oil, but be careful not to burn. Slice the tomatoes thick.
Take each piece of tomato and dip it into the egg first, then dip into the hazelnut meal with the pepper mixed together before dropping it into the pan delicately. Cook only once on each side until golden brown.
You’re done, but not before you sit down and enjoy each bite slowly and mindfully!
God Bless,
Nikki DuBose