Introducing SKG-TV: New YouTube Channel Launch

SKG_YouTubeArt 2017
Introducing “Some Kinda Good with Rebekah Lingenfelser,” my new YouTube Channel!

Today, I’m really excited  to finally share with you the first episode of my new YouTube Channel. For the longest time, I’ve wanted to launch a video platform, but life happened and so many things got in the way. Filming and video production is not for the faint of heart, and while I love being on camera, being behind the camera is a different thing entirely–one which requires a lot of skill and patience.

Y’all. This is the first episode I’ve ever fully produced, hosted and filmed completely on my own. The length may be 7 minutes and 35 seconds, but it took a little more than SIX entire hours from start to finish. I’ll be the first to tell you, it is NOT perfect, and I am my own worst critic. I can tell you every single, glaringly obvious and minuscule thing that’s wrong with it, but most importantly, I accomplished it and I learned from it. I promise you this: My videos will only get better with time! So, don’t be too hard on this amateur cooking show host and producer. Between working, being a wife and puppy mom (some of you laugh, but my 10-pound Shih Tzu, Ewok, whined the entire time I was editing), I am happy with the final product.

Here’s what you can expect when you subscribe to my YouTube channel:

  • 6-8 minute weekly episodes
  • Simple, How-To Recipes
  • Culinary School tidbits
  • Delicious food & fun with me as your host!

I’ll be sure to share all the episodes right here on, along with the recipes from the show. Join the conversation on social media using #SKGTV. I can’t wait to hear what you think, and to see YOU make these recipes. So, without further ado, enjoy Episode 1  and don’t forget to show me some love by sharing, liking and subscribing to my channel!

SKG’s Grilled Tomato, Fresh Basil & Mozzarella Panini

Grilled Tomato, Fresh Basil & Mozzarella Panini Recipe
Serves 1


  • 2 slices sandwich bread, or bread of your choice
  • 1 Tablespoon softened butter
  • 3 thin slices of fresh mozzarella cheese
  • 3 fresh basil leaves
  • 2 slices of vine-ripened tomato

Preheat a panini press. If using a grill pan, preheat it on medium heat. Spread butter on one side of each slice of bread. Place one slice of bread, butter-side down, on grill pan. Beginning with the cheese, build the panini. Top cheese with tomato slices, then fresh basil. Finally top off the sandwich with the other slice of buttered bread, butter-side up. Close the panini press and wait for the light to turn green. If using a grill pan, top sandwich with a heavy plate or dish. Wait about 1-2 minutes, then flip the sandwich and top again with the plate. The panini is ready when the bread turns golden brown and the cheese is melted and bubbly. Enjoy!

New to Some Kinda Good?

Food Enthusiast
Rebekah Faulk Lingenfelser

Georgia native Rebekah Faulk Lingenfelser is a freelance writer, entertainer and food enthusiast who writes and speaks about her love of good food and the Coastal South. A Season 2 Contestant on ABC’s “The Taste,” she is the Statesboro Herald food columnist and host of the television program “Statesboro Cooks.” She appears regularly as Celebrity Chef at the Statesboro Main Street Farmers’ Market and has written as a guest blogger for Visit Savannah, Savannah Taste Experience and The Local Palate. A public relations graduate of Georgia Southern University, Rebekah also attended Savannah Technical College’s Culinary Institute of Savannah. To learn more, connect with Some Kinda Good on social media, or visit


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