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Grilled Watermelon Pizza

Grilled Watermelon Pizza

GRILLED WATERMELON PIZZA – Tenderly charred watermelon enhanced with flavor from grilling, drizzled with honey glaze to draw out sweetness, and topped with crumbled goat cheese for a salty creamy contrast. Finally pizza is topped with fresh mint and lightly pickled shallots. You will be eating this juicy treat for days.

The other day I got a hilarious DM from my dear sweet friend and fellow food blogger Fifi from The Divine Hostess (check out her blog and Wonderfully Made podcast). From time to time we make fun of the culinary deficient by sharing images of really poorly prepared food that we come across. WE ARE NOT MEAN GIRLS, LOL, DON’T ACT LIKE YOU’VE NEVER DONE IT BEFORE. It’s just that there are far too many offensive food images out there perpetrating. Plus, folks are making empires off struggle plates like Cooking4Bae so I don’t feel bad at all. Anyways our DM convo is filled with this type of stuff and her latest discovery was a video about what appeared to be a really bad recipe for watermelon pizza with step-by-step **ass ripping** commentary.

I about died when I watched the video, cringing at the addition of each ingredient and thinking who would do something like this? … OH HELL!!! At that moment I remembered that I too had a recipe for watermelon pizza and just hadn’t posted it yet. The thought made me sink into my seat, embarrassed because that could’ve been me on the other end of this video getting chewed out by this guy. I would be a viral disaster!!!! Oh the shame!

I asked myself, “do I to have to scrap this recipe and pretend it never happened?” Then deep in my spirit a song rose up in my heart with the answer, HELL NAW – TO DA NAW NAW NAW! So I watched the video again noting all the glaring offenses of the recipe and realized I am not in the same category. Little Caesars Pizza CANNOT, I REPEAT, CANNOT be compared to Lou Malnati’s and while I’m not claiming to be Lou I will proudly own my knack for unique flavor parings. Plus my version is so damn good I really don’t care about the criticism because my belly enjoyed every single bite.

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And I’m not alone; I actually stumbled upon the recipe while searching for grilled watermelon inspiration. I came across the amazing Chef Jeff Henderson’s recipe for Grilled Watermelon-Prosciutto Pizza. I was immediately enthralled. While I am not big on pork, I knew that it would be easy to switch the recipe up a bit to my liking.

Honey glazed and grilled watermelon topped with goat cheese, mint and shallots

I’m sorry but I have to say that whoever made that initial video is leading the people off a cliff. To make watermelon pizza you can’t just add tomato sauce and think that’s ok. The watermelon is already juicy so you don’t need a heavy sauce. You just need a glaze (honey) to draw out its sweetness and top with a mild crumbly cheese like goat cheese (which is what I used) for a salty creamy contrast. I also added a little fresh mint and lightly pickled shallots, which brightened this fruity pizza. I ate it for the next two days it was so good.

Honey glazed and grilled watermelon topped with goat cheese, mint and shallots

So friends, in the name of my credibility, I need you to give the recipe a try and tell me what you think. You can deck it out even more with cured meats, candied nuts and dried fruit if you want to be fancy about it. But please, please stay away from the tomato sauce!

Do you plan to make this recipe? Be sure to tag @meikoandthedish on Instagram and hashtag it #meikoandthedish.

The this recipe label
Grilled Watermelon Pizza

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 1 watermelon round

Serving Size: 4 slices per round

Tenderly charred watermelon enhanced with flavor from grilling drizzled with a honey glaze to draw out its sweetness and topped with a crumbled goat cheese for a salty creamy contrast in addition to fresh mint and lightly pickled shallots. You will be eating this juicy treat for days.

Recipe inspired by Chef Jeff Henderson (Grilled Watermelon-Prosciutto Pizza)

Ingredients

  • 1 (¾ inch-thick) sliced watermelon round, seedless
  • 1 pinch sea salt
  • 4 tablespoons honey
  • 3 shallots
  • ¼ cup goat cheese, crumbled
  • 2 large mint leaves, thinly sliced
  • 1/3 cup apple cider vinegar

Instructions

  1. Heat a grill or grill pan to medium-high heat.
  2. Add whole shallots (skin removed) to the grill for about 6 minutes or until the become slightly tender. Remove them from the grill and once they cool thinly slice them. Add the to a small cup with the apple cider vinegar and let the set for 10 minutes then drain,
  3. Brush honey on both sides of sliced watermelon. Sprinkle with a pinch of sea salt, then grill watermelon about 2 minutes on each side or until you can see grill marks.
  4. Drizzle additional honey over grilled watermelon then layer shallots, goat cheese and fresh mint. Cut watermelon into pizza style wedges and serve.

Notes

Recipe inspired by Chef Jeff Henderson (Grilled Watermelon-Prosciutto Pizza)

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Grilled Romaine with Smoky Caesar Dressing

Grilled Romaine with Smoky Caesar Dressing

Grilled Romaine with Smoky Caesar Dressing – Crispy grilled romaine drizzled with a homemade smoky Caesar dressing totally elevates the traditional Caesar salad. Top with crumbled goat cheese and cornbread croutons and you have an instant winner.

Would you hate me if I told you that I really, really don’t like Caesar salads? At least that was the case until not too long ago. I’m sure you’ve had similar experiences where you order a meal at a restaurant that comes with a free salad. That salad always happens to be a Caesar salad with that egregiously thick Caesar dressing, deathly limp iceberg lettuce, and dry AF croutons. Those croutons make me want to cuss every time.

I avoid that salad at all costs but something came over me the other day. While out dining I ordered the Caesar salad as an entrée [GASP]. I must have been beside myself because to me, that is the unthinkable. I am a firm believer in NOT ordering salads at restaurants; I like to reserve my dollars for something that will stick to my stomach. Which is probably why I need to work out every damn day but that is another story we will discuss at a later date.

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I can’t remember if I had worked out on that day or maybe just felt heavy but either way I decided to go against my NO SALAD rule and ordered the salad. To my surprise it was beyond delicious and I left inspired partly because of the dressing, which was Caesar with a hint of smoke in it. So it got me to thinking; this would make an amazing Labor Day salad if it were grilled. And not more than a week later I was plotting out the recipe.

The process of making my version, “Grilled Romaine with Smoky Caesar Dressing” is quite easy which you can see in the video above. I love salads with grilled vegetables because the grill imparts so much flavor. You can buy your own Caesar dressing if you are weirded out by sardines but I think the homemade version really makes a difference and tastes soooo much better. Believe me I wouldn’t steer you wrong.

Hopefully you love grilled romaine as much as I do because I charred the hell out of mine. Just look at it – so good!

I also had fun making my own croutons with leftover cornbread. I cheated a bit by doing them on the stovetop (saved me like 10 minutes). If you have some time you can always bake them in a sheet pan until brown like traditional croutons. – totally your choice

Finally you just layer everything on top of the grilled romaine. Oh man I forgot to mention that I used crumbled goat cheese because I’m addicted to it. So that’s going on top along with the smoky Caesar dressing and cornbread croutons. YUM! Take this salad to your Labor day party or keep it to yourself (I wouldn’t be mad if you added a nice grilled salmon fillet on top to make dinner proper) either way you win!

Do you plan to make this recipe? Be sure to tag @meikoandthedish on Instagram and hashtag it #meikoandthedish.

The this recipe label
Grilled Romaine with Smoky Caesar Dressing

Prep Time: 10 minutes

Cook Time: 10 minutes

Yield: 4 servings

Ingredients

  • 4 heads romaine hearts, sliced lengthwise in 1/2
  • 1/2 cup crumbled goat cheese
  • Cornbread Croutons
  • 1 batch day-old cornbread (homemade or from a box mix)
  • Salt and pepper to taste
  • Italian seasoning to taste
  • Salt to taste
  • 3 tablespoons butter (+ more if needed)
  • Caesar Dressing
  • 1/2 cup mayo
  • 1 tablespoon Dijon mustard (I used “Grey Poupon” brand)
  • 4 anchovies, drained
  • 1 garlic clove
  • 2 tablespoons lemon juice
  • 1/2 teaspoon hickory liquid smoke
  • 1/4 teaspoon Worchestshire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil

Instructions

    Caesar Dressing Preparation
  1. Combine mayo, Dijon mustard, anchovies, garlic, lemon, liquid smoke, Worcestershire sauce, salt, pepper and olive oil into a blender and blend until smooth.
  2. Cornbread Croutons Preparation
  3. Cut leftover or day-old cornbread into cubes, any size
  4. Melt butter on medium heat in large sauté pan, Add in in cornbread cubes and toss lightly to coat.
  5. Sprinkle with salt and Italian seasoning. Flip once and continue to cook until you see that both sides are toasted and brown.
  6. Grilled Romaine Preparation
  7. Preheat the grill
  8. Lightly and evenly coat romaine heads with cooking spray. Place the romaine cut-side down on the grill until grill marks appear, approximately 2 minutes. Repeat on opposite side. Remove romaine from the grill and season with salt and pepper.
  9. Salad Assembly
  10. Layer goat cheese, cornbread croutons and smoky Cesar dressing on top of grilled romaine and serve.
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Watermelon Salsa

Watermelon Salsa

Summer never tasted so good with this refreshing and easy watermelon salsa. Serves great with chips or over grilled seafood and poultry. Serves up in just ten minutes. (full recipe below)

Reclaiming My Blog

Inspired by the great words of Auntie Maxine, I declare today, that I am RECLAIMING MY BLOG. To say that I have had a love hate relationship with consistency on the blog this year is an understatement. 2017 launched with so many competing priorities that it has been difficult to give everything the attention it needs.

maxine waters reclaiming my time meme

As a result MATD unfortunately, has been a bit neglected over the last few months but it has never left my heart. I am always thinking of new ways to offer more value to those of you subscribers but as the ideas flow in I sometimes get overwhelmed with the load of work that accompanies it. I have to also confess that the time away has also driven a bit of anxiety and insecurity about where my blog is compared to where I think it should be. I had some one-on-one convos with other entrepreneur friends who said these feelings were normal and apparently what I had signed up for when I decided to become a solopreneur. I don’t know honey, that must have been in the fine print.

fresh summer watermelon

Regardless, taking some time away has allowed me to focus in on where I want to take the blog which will involve a visual refresh, some narrowing of content as well as some new perks for loyal subscribers. I’ll talk to you more about the details of the changes over the next few weeks but just know that I am still here, not perfect, but still fighting the good fight.

Summer Watermelon

As a matter of fact, the other day I was testing out new recipes and decided I would share one of them with you to get things back rolling. Summer is my favorite season for many reasons but one of those reasons is that its peak season for watermelon. Since I was a kid I haven’t been able to resist a big ole slice of juicy watermelon. Today isn’t any different, only now I try to jazz it up in recipes like this delicious watermelon salsa. It is so refreshing and light that it disappears almost as quickly as you put it down.

Once you get past cutting through the mammoth fruit the rest is easy-peasy. Just chop up a few simple ingredients: cilantro, jalapeno, red onion and toss with honey and lime and you will be introducing your taste buds to your new summer snack.

Don’t wait too long to give this recipe a try, you definitely want to do it now that watermelon are in their prime because peak season ends at the end of August. Go ahead and check out the recipe below and don’t forget to tag @MeikoAndTheDish on social media.

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The this recipe label
Watermelon Salsa

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 6-8 servings

Watermelon Salsa

Summer never tasted so good with this refreshing and easy watermelon salsa. Serves great with chips or over grilled seafood and poultry.

Ingredients

  • 4 cups watermelon, seeded and diced
  • 1-2 jalapeno(s), seeded and finely diced
  • 2/3 cup chopped fresh cilantro leaves
  • 1/3 cup diced red onion
  • 1 1/2 tablespoons honey
  • juice of 2 limes
  • ½ teaspoon salt
  • ½ teaspoon pepper

Instructions

  1. Whisk lime juice, honey salt and pepper in a bowl until mixed.
  2. Combine all the remaining ingredients into a large bowl and drizzle over the lime/honey mixture. Toss and serve or refrigerate in airtight container.
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Garlic & Sea Salt Carrot Fries

Garlic & Sea Salt Carrot Fries

Garlic & Sea Salt Carrot Fries

Cook Time: 15 minutes

Serving Size: 2

Garlic & Sea Salt Carrot Fries

Garlic & Sea Salt Carrot Fries - This is a great snack for my vegetarian, vegan and meat eating friends.

Ingredients

  • 1 bushel of small carrots, peeled and cut into batons (8-10 carrots)
  • 3 tablespoons cup olive oil
  • 3 garlic cloves, finely chopped
  • 1 teaspoon sea salt
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon cinnamon

Instructions

  1. Preheat oven to 425 degrees. Cut off rough carrot ends and peel. Reserve 1 tablespoon of finely chopped carrot leaf tops.
  2. Mix chopped carrot tops with chopped garlic. Split portion in half.
  3. On a large baking sheet, toss carrot sticks with olive oil, half of the chopped garlic and carrot tops, sea salt, cayenne and cinnamon.
  4. Arrange carrot sticks in a single layer, rounded side down first. Roast carrots on the top shelf of the oven for 5 minutes. Then flip over to the flat side down and roast for another 5 minutes.
  5. Remove carrots from oven and toss remaining chopped garlic and carrot tops over the top. Season with additional sea salt if needed. Serve warm.
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Goat Cheese Aioli

Goat Cheese Aioli

Goat Cheese Aioli

Prep Time: 5 minutes

Yield: 1/2 cup

Goat Cheese Aioli

Goat Cheese Aioli - If you're looking for a quick sauce that's sure to add some wonderful flavors to anything this is your recipe.

Ingredients

  • 4 tablespoons (2 ounces) of goat cheese
  • 1 tablespoon of lemon juice
  • 2 teaspoons of pesto sauce
  • 1 ½-2 tablespoons of almond milk
  • 1 teaspoon olive oil

Instructions

  1. Add all ingredients into a food processor and pulse until smooth.
  2. Refrigerate in an air-tight container.
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Easy No Bake Truffles

Easy No Bake Truffles

Easy No Bake Truffles

Cook Time: 1 hour

Serving Size: 5

Easy No Bake Truffles

Easy No Bake Truffles - Sometimes you have to feed your chocolate cravings.

Ingredients

  • 18 Oreos or Nutter Butters
  • 4 oz cream cheese, softened
  • 1½ cups dark chocolate chips or white chocolate chips
  • 1 TBS coconut oil (optional)
  • Optional Toppings: candy bar, sprinkles, cookie crumbs, white or dark chocolate, nuts ... your options are endless

Instructions

  1. Pulse cookies in a food processor until they break down into crumbs. In a bowl mix together cookie crumbs and cream cheese. Roll your mixture into approximately ½tablespoon sized balls and place on a wax paper lined cookie sheet. Place in freezer for 20 minutes.
  2. Add chocolate to a microwave safe bowl along with the coconut oil. Microwave in 15 second intervals and stir often until the chocolate is fully melted.
  3. Insert a toothpick into each truffle and dip into the chocolate and place on waxed paper.
  4. Drizzle, crumble or sprinkle on additional toppings for garnish.
  5. Refrigerate for truffles to cool and harden for at least 1 hour.
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