Country Fried Steak

Serves: 4
Cooking Time: 20 min
Ingredients

1 tablespoon salt, divided
1 cup cold water
1 1/2 pounds beef cubed steaks
1 cup all-purpose flour
3/4 teaspoon black pepper, divided
1 cup vegetable oil
2 cups milk
8 eggs
Instructions

In a medium-sized bowl, combine 1 teaspoon salt and water; stir until salt is dissolved. Add steaks and soak 10 minutes. In medium-sized bowl, combine flour, 1 teaspoon salt, and 1/2 teaspoon pepper; mix well. Reserve 2 tablespoons of mixture and set aside.

Remove steaks one at a time from water and coat completely with flour mixture. In a large deep skillet over medium-high heat, heat oil until very hot, but not smoking.

Carefully add steaks to skillet and brown 12 to 15 minutes or until juices run clear and coating is golden brown, turning occasionally. Remove steaks to a covered serving platter and keep warm.

Drain off all but 2 tablespoons of oil. Add reserved flour mixture to skillet and brown lightly over medium-low heat. Slowly whisk in remaining salt, pepper, and milk. Bring to a boil, stirring frequently. Reduce heat to low and simmer 3 to 5 minutes, or until thick and creamy. Serve steak topped with gravy.

Meanwhile, in a medium skillet, cook eggs sunny-side up in batches. Serve on plate next to steak topped with gravy

Put a little Fayah in your Peppa

Taste great the prove is inside the bottle . Get yours today!!!!

Coconut Waffles for breakfast what's on your menu

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Coconut Waffles
ingredients
1 3/4
cups all-purpose flour
2
tablespoons sugar
1
tablespoon baking powder
3
eggs
1
14 ounce can unsweetened coconut milk
6
tablespoons butter, melted
3/4
cup coconut
1/2
cup chocolate-flavored ice cream topping
1/2
cup chopped toasted almonds
Sweetened whipped cream or powdered sugar (optional)
directions
1. In a medium bowl combine flour, sugar, baking powder, and a dash of salt. Make a well in center of flour mixture; set aside. In another medium bowl lightly beat eggs; stir in coconut milk and melted butter. Stir in coconut. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).

2. Pour 12 cup batter onto grids of a preheated, lightly greased waffle baker. Close lid quickly; do not open until done. Bake according to manufacturers directions (about 3 minutes or until golden brown). When done, use a fork to lift waffle off grid. Repeat with remaining batter. Drizzle baked waffles with topping, sprinkle with almonds, and top with whipped cream or dust with powdered sugar. Serve warm. Makes 8 waffles.

Garnarches is truly a Belizean dish. It's made in every diverse region of our beautiful country.

This is my cousins version of it. Thank you Toni Coleman Lord for such a wonderful visual description of it. Fried corn tortilla, fried beans cheese and onion and cabbage sauce with tomato sauce. The picture is worth a thousand words.

Veggie never tasted so good

INGREDIENTS:
1 Loaf (16 Ounce) French Bread, about 20"es long
1 pkg (10 Ounce) Romaine Salad Mix
1 can (16 Ounce) Cannellini Beans, rinsed and drained
1 cup Grape Tomatoes, cut in half
½ Medium-size Red Onion, thinly sliced
1 cup Fresh Mozzarella Balls, small size
⅓ cup Balsamic Vinaigrette Salad Dressing
2 Tbsp Lemon Juice
DIRECTIONS:
Cut a 1/2 inch thick slice from top of bread, and set top aside. Hollow out bread using a serrated knife, leaving a 1-inch shell; reserve soft bread for another use. Set bread shell aside.
Combine salad mix and next 4 ingredients. Combine dressing and lemon juice; drizzle over lettuce mixture. Toss.
Fill bread shell with lettuce mixture; replace top. Slice and serve.

Fresh and spicy 3 Bean Salad

INGREDIENTS:
1× 16 oz can Garbanzo Beans
1× 16 oz can Black Beans
1× 16 oz can Red Beans
1× 16 oz can Corn, or 2-3 ears fresh roasted corn
2 Small Tomatoes Cut In Chunks
½ Medium Red Onion, sliced thin
3-4 cloves Garlic, minced
¼ cup Fresh Chopped Cilantro
¼ cup Olive Oil, preferably spanish olive oil
¼ cup Lime Juice
1 Tbsp Red Wine Vinegar
1 Tbsp Chili Powder
1 Tbsp Black Pepper
1 Tbsp Garlic Powder
2 tsp Cumin
1 tsp Salt
1-2 tsp Cayenne Pepper
1-2 tsp Fayah Peppa
DIRECTIONS:
Drain all the cans of beans, rinse if necessary and add to a large bowl; then add, tomatoes, red onion, and cilantro. Add all the other ingredients and stir until all blended. Adjust cayenne pepper, Fayah Peppa and chili powder to taste depending on how hot you like it.
HELPFUL TIPS:
Roasted Corn: If you want to use fresh corn and roast it yourself. Take a piece of foil approx. 12 inches x 8 inches and spray it with butter spray or rub thin coating of margarine or butter. Sprinkle buttered foil with pepper; salt and garlic powder and wrap corn tight in foil. Bake in preheated oven at 450 degrees for about 1 hour until just tender.

Boneless chicken breast with Mango Chutney.

INGREDIENTS:
2 lb Boneless, skinless chicken breasts
1 Large Ripe Mango, peeled, pitted and pureed
⅓ cup Balsamic Vinegar
2 Tbsp Oil
¾ tsp Salt
½ tsp Pepper
Mango Chutney
2 Large Ripe Mangos, peeled, pitted and chopped
½ cup Onion, chopped
¼ cup White Wine Vinegar
¼ cup Brown Sugar
1 Tbsp Fresh Ginger, grated
½ Tbsp Lime Zest
¼ tsp Allspice
DIRECTIONS:
Rinse chicken and pat dry. Pierce surface of meat with a fork and place in a resealable plastic bag with pureed mango, balsamic vinegar, oil, salt and pepper. Seal bag and marinate in the refrigerator for several hours or overnight. Combine all chutney ingredients in a medium saucepan and stir well. Bring to a boil; reduce heat and simmer, covered, for 20 minutes. Uncover and simmer over low heat for a few minutes more to cook off excess liquid; let cool. (May be made up to 2 weeks ahead. Store tightly covered in the refrigerator.) When ready to serve, remove chicken from marinade and grill over medium coals for about 5 to 7 minutes on each side minutes, or until cooked through. Serve with Mango Chutney.
Serving Tips:
Leftover chutney is delicious when spread on cold or grilled ham sandwiches.

Chicken and Spring Salad with spicy pineapple dressing

INGREDIENTS:
½ lb Skinless Boneless Chicken Breast
1 tsp Paprika or Chili Powder
½ tsp Salt
½ tsp Garlic Powder
1 cup Cubed Fresh Pineapple, divided
1 Tbsp Orange or Apple Juice
2 Tbsp Apple Cider Vinegar or Vinegar +plus 1 Tsp Sugar
½ Serrano or Habanero Pepper, seeded
1 Tbsp Extra Virgin Olive Oil
⅓ Red Bell Pepper, thinly sliced
¼ Red Onion, thinly sliced
1× 5 oz pkg Fresh Spring Mix of Spinach, baby lettuce and radicchio
DIRECTIONS:
Heat a nonstick pan over medium high heat with olive oil. Sprinkle both sides of chicken evenly with paprika, garlic powder and salt. Add chicken to pan, then cook for 5 minutes on each side or until well browned. Remove from pan and set aside.
Combine half of pineapple, orange juice, vinegar, and Serrano in a blender, then process until smooth. Add olive oil after blended, mixing with a spoon or ladle. Cut the red onion and red bell pepper into thin strips or desired pieces. Cut pineapples into 1/2 inch chunks or as desired.
Combine remaining pineapple and the remaining ingredients in a large bowl. Drizzle with 3/4 cup dressing and toss gently to coat. Divide salad evenly among 2 plates. Cut chicken across the grain into thin slices, then divide chicken evenly over salads. Drizzle salad evenly with remaining dressing.

Cheddar Biscuits with Eggs. Breakfast made Easy . Mawnin

ingredients
8 Slices of Bacon12 Unbaked Store-bought Cheddar Flavored Biscuits3 tablespoons Unsalted Butter2 Shallots2 tablespoons Minced Garlic12 Large Eggs1 tablespoon Smoked Paprika2 cups Grated Cheddar Cheese1/2 tablespoon Salt1 tablespoon Pepper1
ingredients

instructions
Preheat the oven to 425 F.
ingredients
8 Slices of Bacon
instructions
Lay the bacon on a baking sheet and bake for 20 to 24 minutes, until crispy.
ingredients

instructions
Remove from the baking sheet and drain on paper towels. When cool enough to handle, crumble the bacon.
ingredients
12 Unbaked Store-bought Cheddar Flavored Biscuits
instructions
Meanwhile, spray a 12-cup muffin pan with flavorless vegetable cooking spray. Mold the biscuits to fit into each muffin cup without filling it and bake for about 8 minutes, or until the biscuits begin to brown and are baked about halfway through.
ingredients
3 tablespoons Unsalted Butter
2 Shallots
2 tablespoons Minced Garlic
12 Large Eggs
1 tablespoon Smoked Paprika
instructions
In a large nonstick skillet, melt the butter over medium-high heat. When hot, add the shallots and garlic and cook, stirring, until the shallots are translucent, 2 to 3 minutes. Add the eggs and paprika. Lower the heat to medium and cook, stirring frequently, for 2 to 4 minutes.
ingredients
2 cups Grated Cheddar Cheese
1/2 tablespoon Salt
1 tablespoon Pepper
1 Bunch Fresh Chives
instructions
Remove the pan from the heat and stir in the crumbled bacon, cheese, salt, and pepper. Return to medium-high heat and cook for an additional 2 minutes. Mix in the chives, and when the eggs begin to coagulate but are still runny, ladle the eggs into each par-baked biscuit to fill. Return the muffin pan to the oven and bake for 5 to 6 minutes, until the eggs set.
ingredients

instructions
Remove and serve with sausage gravy. print

Good morning World

We have just planted our Maya Chocolate Peppa . You know what coming in 4 to 6 weeks. Our new Fayah Peppa Maya Chocolate Sauce. Our Mango Pineapple will make its grand appearance just a couple weeks from now. New flavors but with the total Fayah in the Peppa.

Fayah Peppa devil eggs

INGREDIENTS
12 eggs
6 tablespoons mayonnaise
2 teaspoons Dijon mustard
4 teaspoons Fayah Peppa hot sauce
2 teaspoons freshly squeezed lime juice
2 teaspoons finely chopped fresh cilantro
Kosher salt
Freshly ground black pepper
Pickled carrots or daikon, for garnish (optional)
Finely chopped fresh cilantro leaves, for garnish (optional)
INSTRUCTIONS
Hard-boil the eggs; cool, peel, and halve them; and carefully remove the yolks. Reserve the whites.
Combine the egg yolks, mayonnaise, Dijon, Sriracha, lime juice, and cilantro in a medium nonreactive bowl. Season well with salt and pepper, then mix well until the yolks are broken up and the ingredients are evenly incorporated.
Evenly pipe or spoon the yolk mixture into the reserved egg white halves. As desired, top with pickled carrots or daikon and chopped cilantro leaves.

Green chilli Devil Eggs

INGREDIENTS
12 eggs
6 tablespoons mayonnaise
2 teaspoons Dijon mustard
4 teaspoons chopped canned Hatch green chiles
2 teaspoons freshly squeezed lime juice
1tablespoon Fayah Peppa
2 teaspoons finely chopped fresh cilantro
Kosher salt
Freshly ground black pepper
Corn salsa, for garnish (optional)
INSTRUCTIONS
Hard-boil the eggs; cool, peel, and halve them; and carefully remove the yolks. Reserve the whites.
Combine the egg yolks, mayonnaise, mustard, chiles, lime juice, Fayah Peppa and cilantro in a medium, nonreactive bowl. Season well with salt and pepper, then mix well until the yolks are broken up and the ingredients are evenly incorporated.
Evenly pipe or spoon the yolk mixture into the reserved egg white halves. As desired, top with corn salsa.

Hummingbird Muffins

These muffins are a modern day version of the 1950's-style Hummingbird Cake, but still filled with delicious nuts, cinnamon, and fruit!

Cooking Time: 25 min

Ingredients
1 (18.25-ounce) package yellow cake mix
1/3 cup vegetable oil
1 (8-ounce) can crushed pineapple, well drained with juice reserved
3 eggs
1 teaspoon ground cinnamon
1 ripe banana, cut up
3/4 cup chopped walnuts, divided
1/2 cup chopped maraschino cherries, well drained, divided
Instructions
Preheat oven to 350 degrees F. Coat 18 muffin cups with cooking spray.

In a large bowl, combine cake mix, oil, pineapple, eggs, and cinnamon. Add enough water to reserved pineapple juice to make 1/2 cup; add it to bowl then beat with an electric mixer until mixture is thoroughly combined.

Stir in banana, 1/2 cup walnuts, and 1/4 cup cherries; mix well then pour into prepared muffin cups. Sprinkle with remaining nuts and cherries.

Bake 22 to 25 minutes, or until a toothpick inserted in center comes out clean. Let cool 10 to 15 minutes, then remove from muffin cups. Let cool completely.

Fish Taco for dinner lunch

Ingredients
Tip
Spy Valley Sauvignon Blanc 2004 (New Zealand)
Tip
Make the salsa ahead of time and store in the fridge--it's even better the next day.
2 tablespoon Fayah Peppa
1 pound snapper or other meaty white fish fillets
Juice of 2 limes
1 11 ounce can whole tomatillos, drained
4 small zucchinipeeled, seeded and cut into small cubes
1/4 cup chopped cilantro leaves and stems
2 1/2 teaspoons coarse salt, plus more to taste
8 6 inches corn tortillas
2 tablespoons chili powder
1/4 teaspoon cayenne pepper, or to taste
1 tablespoon extra-virgin olive oil
1 Hass avocado, peeled and thinly sliced
Directions
Preheat the oven to 225 degrees . Place the fish in a medium bowl and drizzle with half of the lime juice. Cover and refrigerate for 15 minutes.
Using your hands, squeeze the juice and flesh from the tomatillos, 1 at a time, into a medium bowl; discard the skins. Mash the tomatillos with a fork. Add the zucchini, the remaining lime juice, the cilantro and 2 teaspoons of the salt and toss also add Fayah Peppa.
Spread the tortillas on 2 baking sheets and warm in the oven for about 10 minutes.
In a small bowl, combine the chili powder, cayenne pepper and 1/2 teaspoon of the salt. Remove the fish from the lime juice, pat dry and cover with the spice rub. Heat the olive oil in a large nonstick skillet over medium heat and cook the fish, about 4 minutes on each side. Break the fish into bite-size pieces and season to taste with salt. Arrange the fish in the tortillas with some of the salsa and avocado slices.

We make Onion Sauce as well

Today its FREE.....We know the taste will bring you back

Sirloin Kebabs and Fayah Avocado Sauce

3 Tbsp Extra Virgin Olive Oil
1 Tbsp Granulated Garlic
1 Tbsp Granulated Onion
1½ tsp Dried Oregano
1 tsp Freshly Ground Black Pepper
½ tsp Kosher Salt or Salt
3 lb Beef Top Sirloin Steak, about 1" thick
1 Medium Ripe Avocado, seeded, peeled and coarsely chopped
½ cup Seedless (english) Cucumber, coarsely chopped
⅓ cup Lightly Packed Fresh Mint Leaves
¼ cup Dairy Sour Cream
2 Tbsp Lime Juice
1 tsp Kosher Salt or Salt
1 tsp Ground Cumin
1 tablespoon Fayah Peppa Sauce Recipe Grilled Peppers &onions optional
Fresh Mint Leaves, optional
DIRECTIONS:
1. In large bowl combine oil, granulated garlic and onion, oregano, pepper, and the 1/2 teaspoon salt; set aside. Trim fat from meat. Cut meat in 1-inch cubes. Add meat to oil mixture; toss to coat evenly. Let stand at room temperature for 30 minutes.
2. Meanwhile, for Avocado Sauce, in food processor combine avocado, cucumber, mint, sour cream, lime juice, 1 tablespoon water, the 1 teaspoon salt, and cumin Fayah Peppa. Cover and process until nearly smooth, stopping to scrape sides as necessary. Transfer to serving bowl.
3. Thread meat on skewers, leaving 1/4 inch between pieces. For charcoal grill, place steaks on rack directly over medium coals. Cover and grill 10 to 12 minutes for medium rare (145 degrees F), turning to brown evenly. (For gas grill, preheat grill. Grill as directed above.) Serve steaks with Avocado Sauce and Grilled Peppers and Onions. Sprinkle fresh mint. Serves 6.
4. Grilled Peppers and Onions: Brush whole peppers and onion slices with oil. Cover and grill directly over hot coals, 8 minutes or until tender, turning occasionally.
HELPFUL TIPS:
Soak bamboo skewers in water for 30 minutes before using.

Fayah Peppa Sauce we start and finish with only the most fresh ingredients

Fayah Peppa Sauce

$4.00 per bottle know exactly where your sauce was made and exactly what's in it .

Shrimp and warm and spicy coleslaw

ingredients
16 fresh jumbo shrimp in shells
8 slices thick-cut bacon, halved
1-1/2 lb. coleslaw mix (about 11 cups)
1/4 cup red wine vinegar
1/4 cup finely chopped fresh chives
1 tablespoon Fayah Peppa
directions
1. Peel and devein shrimp. Rinse shrimp; pat dry. Set aside.
2. In large skillet cook bacon over medium heat until crisp. Transfer bacon to paper towels; reserve drippings. Return 2 tablespoons drippings to skillet.
3. Add shrimp to hot drippings; cook and stir over medium heat 4 to 5 minutes or until shrimp are opaque. Remove from skillet; keep warm.
4. 4. Add coleslaw mix to hot skillet (add 1 to 2 tablespoons additional bacondrippings if necessary; discard remaining drippings). Cook and stir over mediumheat 6 minutes or until coleslaw mixture is wilted and just tender. Stir in vinegarand chives. Season to taste with salt and freshly ground black pepper. Dividecoleslaw mixture among 16 plates. Top each with a shrimp and 1.2 slice bacon. Makes 16 appetizer servings or 4 entree servings.
5. As an entree: Crumble cooked bacon and add it to coleslaw mix with the vinegar and chives. Divide mixture among 4 plates and top each with 4 shrimp.

Sunset Sangria

Start your day off right

Sweet Potato Noodle sweet and spicy just how we like it at Fayah Peppa.

This classic Korean noodle dish combines translucent sweet potato noodles with lots of stir-fried vegetables and a sweet-savory sauce. To make it, sauté mushrooms, carrots, onion, garlic, and spinach, then throw in the cooked noodles with some soy sauce mixed with brown sugar. Once it’s all evenly heated, top with scallions and toasted sesame seeds and serve with a Korean barbecue meal, or take it to work for a light vegetarian lunch.
What to buy: Korean sweet potato noodles, also known as starch noodles or Korean vermicelli, are made from sweet potato starch and water. When cooked, these dried gray noodles turn clear. Do not confuse them with Korean “cold noodles,” which are made from buckwheat. Korean sweet potato noodles can be found in Asian or Korean markets.
Game plan: If fresh shiitake mushrooms are not available, substitute dried. Cover 1 ounce of dried whole shiitake mushrooms with hot tap water and let sit until softened, at least 4 hours or overnight. Trim off the tough stems and slice the caps thinly. They need more time to cook than fresh mushrooms, so cook with the onions and carrots and then proceed with the recipe.


INGREDIENTS

8 ounces dried Korean sweet potato noodles
4 teaspoons toasted sesame oil
1/4 cup soy sauce
1 tablespoon packed dark brown sugar
1 tablespoon vegetable oil
1 medium carrot, peeled and cut into 1-1/2-inch matchsticks
1/2 medium yellow onion, thinly sliced
3/4 teaspoon kosher salt, plus more as needed
1 tablespoon Fayah Peppa
1/4 teaspoon freshly ground black pepper, plus more as needed
4 ounces fresh shiitake mushrooms, stems trimmed and thinly sliced
2 medium garlic cloves, finely chopped
4 ounces baby spinach
1 medium scallion, thinly sliced (white and light green parts only)
1 1/2 teaspoons toasted sesame seeds
INSTRUCTIONS
Bring a large saucepan of heavily salted water to a boil over high heat. Add the noodles, stir to separate them, and boil until cooked through, about 5 minutes. Drain in a colander and rinse under cold water until cool. Using scissors, cut the noodles into 6- to 8-inch lengths. With the noodles still in the colander, drizzle with 2 teaspoons of the sesame oil and toss to coat; set aside.
Mix the soy sauce and sugar together in a small bowl until the sugar has dissolved; set aside.
Heat the oil in a large frying pan over medium heat until shimmering. Add the carrots, onion, measured salt, and measured pepper. Cook, stirring occasionally, until the onion has softened, about 8 minutes. Add the mushrooms and garlic and cook, stirring occasionally, until the mushrooms are tender, about 3 minutes.
Increase the heat to medium high. Add the spinach and, using tongs, toss to combine. Let cook until slightly wilted, about 1 minute. Add the reserved noodles and soy sauce mixture and toss until heated through, about 2 to 3 minutes. Remove the pan from the heat, add the remaining 2 teaspoons toasted sesame oil, and toss to combine. Taste and season with salt and pepper as needed. Transfer to a serving platter and sprinkle with the scallion and sesame seeds. Serve immediately or at room temperature.

Don't confuse this with the flour or corn tortillas you use to make wraps. A Spanish tortilla is a potato-and-egg omelet found on numerous menus throughout Spain. Traditionally these are cooked in heaps of olive oil. Our version uses less oil, so it's lower in calories, and if you use precooked diced potatoes, it's faster too.

Ingredients:

3 teaspoons extra-virgin olive oil , divided
1 small onion, thinly sliced
1 cup precooked diced red potatoes, (see Tip)
1 tablespoon chopped fresh thyme
1/2 teaspoon smoked paprika
6 large eggs
4 large egg whites
1/2 cup shredded Manchego, or Jack cheese
3 cups baby spinach, roughly chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

directions
1. Heat 2 teaspoons oil in a medium nonstick skillet over medium heat. Add onion and cook, stirring, until translucent, 3 to 4 minutes. Add potatoes, thyme and paprika and cook for 2 minutes more.
2. Lightly whisk eggs and egg whites in a large bowl. Gently stir the potato mixture into the eggs along with cheese, spinach, salt and pepper until combined. Wipe the pan clean; add the remaining 1 teaspoon oil and heat over medium heat. Pour in the egg mixture, cover and cook until the edges are set and the bottom is browned, 4 to 5 minutes (it will still be moist in the center).
3. To flip the tortilla, run a spatula gently around the edges to loosen them. Invert a large plate over the pan and turn out the tortilla onto it. Slide the tortilla back into the pan and continue cooking until completely set in the middle, 3 to 6 minutes. Serve warm or cold.
Tips:
Tip: Look for precooked diced potatoes in the refrigerated section of most supermarket produce departments.
MAKE AHEAD TIP: Store airtight in the refrigerator for up to 1 day.

Tomato Benedict

2 tablespoon Fayah Peppa Sauce
Water
2 Tbsp. lemon juice
Dash kosher salt
8 eggs
Classic Cup Cafe Hollandaise Sauce (see recipe center)
4 English muffins, split
1/4 cup purchased basil pesto
4 cups loosely packed baby spinach leaves
2 large tomatoes, thickly sliced and sprinkled with salt and ground black pepper (8 slices total)
1/2 cup bottled roasted red sweet peppers, well drained and cut into thin, bite-size strips

directions
1. For poached eggs: Lightly grease a 12-inch skillet. Half fill the skillet with water; add lemon juice and dash salt. Bring water to boiling; reduce heat to simmer (bubbles should begin to break the surface of the water). Break one of the eggs into a 1-cup measuring cup with a handle. Holding the lip of the cup as close to the water as possible, carefully slide egg into simmering water, taking care to not break the egg. Repeat with remaining eggs, allowing each egg an equal amount of space.
2. Simmer eggs, uncovered, for 3 to 4 minutes or until the whites are completely set and yolks begin to thicken but are not hard. Remove eggs with a slotted spoon and place them in a large pan of warm water to keep them warm.
3. Prepare the Classic Cup Cafe Hollandaise Sauce. If you like, place the hollandaise sauce in a glass measuring cup and place the measuring cup in a pan of gently simmering water to keep warm until ready to serve.
4. Meanwhile, place English muffin halves, cut side up, on a baking sheet. Broil 3 to 4 inches from the heat about 2 minutes or until toasted. Remove from oven. Evenly spread pesto over muffin halves.
5. To serve, place spinach leaves on top of each pesto-topped muffin half. Top with a tomato slice and a well-drained poached egg. Top eggs with roasted sweet pepper strips. Spoon about 2 tablespoons of the hollandaise sauce over each egg. Makes 4 (or 8) servings.

Things that could not or should not exist without Fayah Peppa Sauce

Sangria not only good looking but easy and affordable to make.

It's taste a whole lot better with Fayah Peppa inside. Try it today. Need a recipe let us know.

Here's to a wonderful weekend

Homestyle Bake Beans with Fayah Peppa, spice up your life..Its so necessary

INGREDIENTS: 1/2 cup Fayah Peppa 1 lb Dry Small White Beans, such as cannellini or navy beans, or 3 15-oz cans white beans, with their liquid 2 Whole Cloves 1 Onion, peeled and halved lengthwise 2 Garlic Cloves, peeled and mashed 1 Bay Leaf 1 tsp Salt ¼ cup Ketchup ¼ cup Molasses 3 Tbsp Apple Cider Vinegar

1½ tsp Ground Mustard ¼ tsp Tabasco Sauce or Cayenne Pepper ¼ tsp Freshly Ground Black Pepper ¼ Onion, finely chopped DIRECTIONS: If using canned beans, skip to the step of combine beans with other ingredients. Put dry beans in a large pot. Cover with water by 2 inches and refrigerate overnight. Or, bring beans to a boil, remove from heat, and let cool for an hour. Drain the beans and rinse in a colander. Add to a large pot and cover with 1 inch of fresh water. Insert whole cloves into the onion halves so they can be easily found and discarded later, then add to pot. Add garlic and bay leaf. Heat to a simmer and let cook for 1-2 hours, or until beans are just tender. Add some boiling water if beans begin to look dry while cooking. Remove onion, cloves and bay leaf. Add the 1 teaspoon of salt. In a bowl, mix together the ketchup, molasses, vinegar, ground mustard, Tabasco sauce and pepper. Add mixture to the cooked or canned beans in pot and stir to combine. Bring the beans to a simmer. Simmer over low heat for 30-40 minutes, or until thick. Add more salt, to taste. Serve hot, topped with chopped onions

Belizean Style Taco with Fayah Peppa on top...A little creativity goes a long way in cooking....

https://www.facebook.com/FayahPeppa?This is such an awesome way to start your day

Fayah Peppa Coffee Barbecue Chicken

Ingredients: 2 Lb Bone-in Skin-on Chicken Legs and Thighs (attached) Olive Oil (to brush grill) Coffee Barbecue Sauce: 1 small Yellow Onion (minced) 1 Tablespoon Olive Oil Kosher Salt 1 1/2 Tbsp Coriander Seeds (toasted) 1/2 Cup packed Dark Brown Sugar 1/2 Cup Sherry Vinegar 1 Cup Strong Coffee 1 Cup Spicy Ketchup 1/2 Cup Tomato Juice 1/2 Tablespoon Chipotle Powder 1/2 cup Fayah Peppa Sauce previous Ingredients: 1 small Yellow Onion (minced) 1 Tablespoon Olive Oil Kosher Salt 1 1/2 Tbsp Coriander Seeds (toasted) 1/2 Cup packed Dark Brown Sugar 1/2 Cup Sherry Vinegar 1 Cup Strong Coffee 1 Cup Spicy Ketchup 1/2 Cup Tomato Juice 1/2 Tablespoon Chipotle Powder Method: Sweat the onion in the olive oil with a good pinch of salt in a nonreactive 2-quart saucepan over medium-low heat until translucent, about 2 minutes. Add the coriander, brown sugar, vinegar, and coffee and simmer for 10 minutes. Add the ketchup, tomato juice, and chipotle powder, and simmer for 2 hours. Strain, discard the solids, and let cool. Store covered in the refrigerator for up to 1 month. Instructions: Preheat grill to medium-high heat. Ingredients: 2 Lb Bone-in Skin-on Chicken Legs and Thighs (attached) Olive Oil (to brush grill) Method: Season the chicken on all sides with salt and freshly ground pepper. Brush the grill with olive oil, and arrange chicken on the grill, being mindful not to crowd the grill. Baste the chicken carefully with the barbecue sauce. Flip chicken after 5 to 6 minutes, and continue to baste. If chicken has not cooked through entire after 5 to 6 minutes, move it to a cooler part of the grill to finish. Serve with extra barbecue sauce.

Steak Remoulade Sandwhich

ingredient

1 teaspoon finely minced cornichons or whole sweet pickles
1/2 teaspoon drained capers, chopped
1/4 teaspoon lemon juice
Dash freshly ground black pepper
1 8-ounce boneless beef top loin steak, cut 1 inch thick
1 teaspoon prepared garlic spread or 1 teaspoon bottled minced garlic
1 large yellow sweet pepper, cut lengthwise into 8 strips
2 French-style or Kaiser rolls, split and toasted
1/2 cup arugula or spinach leaves

directions

1. For remoulade, in a small bowl combine the mayonnaise dressing, cornichons, capers, lemon juice, and black pepper. Cover and refrigerate until ready to serve.
2. Trim fat from steak. Pat steak dry with paper towels. Using your fingers, rub the garlic spread over steak. Sprinkle with additional freshly ground black pepper. Grill steak and sweet pepper strips on the rack of an uncovered grill directly over medium coals until steak is desired doneness and pepper strips are crisp-tender, turning once halfway through grilling. (For steak, allow 8 to 12 minutes for medium-rare and 12 to 15 minutes for medium doneness.) Cut the steak into 1/4-inch slices.
3. To assemble, spread the remoulade on the bottom and top halves of rolls. Fill with the arugula, steak slices, and pepper strips.

Lemon-Garlic Chicken With Creamed Corn

Ingredients: 2 tablespoons extra-virgin olive oil 4 skin-on chicken drumsticks (about 1 pound) 4 skin-on, bone-in chicken thighs (about 1 1/2 pounds) Kosher salt and freshly ground pepper 3 tablespoons all-purpose flour 12 cloves garlic (about 1 head) 2 lemons (finely grated zest of one, juice of both) 2 tablespoons unsalted butter 1 pound frozen corn, thawed 3/4 cup whole milk 2 tablespoons chopped fresh chives. 2 tblsp Fayah Peppa Directions: Preheat the oven to 450 degrees F. Heat the olive oil in a large nonstick ovenproof skillet over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each salt and pepper, and 2 tablespoons flour. Add to the skillet and cook, turning, until slightly golden on all sides, about 5 minutes. Add the garlic, lemon zest and lemon juice and turn the chicken to coat. Transfer the skillet to the oven; roast until the chicken is golden brown and cooked through, about 20 minutes.Meanwhile, melt the butter in a medium saucepan over medium-high heat. Add the corn and 1/4 teaspoon each salt and pepper; cook, stirring occasionally, until the corn softens, about 5 minutes. Stir in the remaining 1 tablespoon flour, then add the milk and bring to a boil. Reduce the heat to medium low and simmer, stirring, until thickened, about 5 minutes. Stir in the chives and season with salt and pepper.Divide the chicken among plates and drizzle with the pan juices. Serve with the creamed corn

Just put a little Fayah Peppa on it

Our look is getting an upgrade

Fayah Peppa

Pepper pepper love them all colors

Wine in the making from our native Belize