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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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https://www.meikoandthedish.com/garlic-sea-salt-carrot-fries/

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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https://www.meikoandthedish.com/goat-cheese-aioli/

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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https://www.meikoandthedish.com/easy-no-bake-truffles/

Cucumber Mango Salad

Cucumber Mango Salad

Cucumber Mango Salad

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Serving Size: 2

Cucumber Mango Salad

Cucumber Mango Salad - Sometimes you have to use what you have to make a quick bite and this salad here is a solution with leftover cucumber and mangoes.

Ingredients

  • 2 Mangos, cubed
  • 1 large cucumber, peeled and sliced
  • ¼ cup cilantro, finely chopped
  • ? cup red onion, thinly sliced
  • ? cup apple cider vinegar
  • ½ -1 teaspoon of Tajin Classico Seasoning (substitute detail below)
  • optional: add honey to taste

Instructions

  1. In a small bowl, toss the red onion in the apple cider vinegar until completely coated. Let the onions rest in the vinegar for at least 10 minutes
  2. In a large bowl, add chopped mango, cucumber and cilantro. Add in onions and vinegar when ready.
  3. Sprinkle Tajin seasoning over the salad and toss until completely mixed in.
  4. Note: if you don’t have Tajin I would substitute with a mix of 1 teaspoon of cayenne pepper, 1 teaspoon of lemon pepper, and 1 pinch of salt.
  5. Refrigerate and serve when ready.
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https://www.meikoandthedish.com/cucumber-mango-salad/

Crispy Brussel Sprouts with Blackberry Reduction

Crispy Brussel Sprouts with Blackberry Reduction

What a week! So if you didn’t read my previous blog post I will catch you up on the week’s festivities.  After being swept away by the Kendrick Lamar Grammy performance I decided to restructure my content and recipe development this week to pay homage to his song “The Blacker The Berry”.  As a result blackberries took the spotlight this week and boy did they shine in these four new recipes.

Crispy Brussel Sprouts with Blackberry Reduction

Brussels sprouts have made a culinary resurgence in the last few years. You can’t go to a restaurant with out seeing brussels sprouts on the menu.  So I jumped on the bandwagon too. I love a good crispy brussels sprout and this recipe shows you how to achieve perfect char and crunch at home. Not to mention, the blackberry reduction is a sweet compliment just takes the dish to another level.

Crispy Brussel Sprouts with Blackberry Reduction

Prep Time: 30 minutes

Serving Size: 4

Crispy Brussel Sprouts with Blackberry Reduction

Crispy Brussel Sprouts with Blackberry Reduction - This is a great addition to any many meal doing the fall season when brussels are in season.

Ingredients

  • 1½ lbs brussels sprouts, sliced
  • ¼ cup balsamic vinegar
  • ¼ cup fresh orange juice
  • ¼ cup water
  • 1 cup blackberries
  • 2½ tablespoons vegetable oil
  • 2 tablespoons of sugar
  • 2 tablespoons butter
  • 1½ teaspoons salt
  • ½ teaspoon pepper
  • pinch of grated orange rind (optional)

Instructions

  1. Preheat oven 425 degrees and line baking sheet with aluminum foil.
  2. In a large bowl mix brussels sprouts with 1½ tablespoons of vegetable oil. Toss with you hands to make sure all the brussels sprouts are coated. Generously season the brussels sprouts with salt and pepper.
  3. In a large pan on medium high heat, pour in 1 tablespoon of vegetable oil, or enough to just barely coat the bottom of the pan. Wait for oil to get hot, then add in brussels sprouts. Brown the brussels sprouts for approximately 10 minutes continuously stirring (every 2 minutes or so) making sure that all the sides get a char. In the last minute add butter and toss so that all the brussels sprouts are coated with the butter.
  4. Pour sprouts on baking sheet. Sprinkle on fresh rosemary and put into the oven for 10-15 minutes.
  5. In a sauce pan, heat the blackberries, balsamic vinegar, orange juice, orange rind, sugar and water on high heat for five minutes, continuously stirring so that the berries start to break down. Reduce heat to soft boil and stir for another 4-5 minutes until mixture reaches a syrupy texture.
  6. Remove brussels from the oven and top or toss with blackberry reduction. Serve warm.
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Chocolate Dipped Pineapples & Clementines

Chocolate Dipped Pineapples & Clementines

Chocolate Dipped Pineapples & Clementines

Prep Time: 20 minutes

Serving Size: 24

Chocolate Dipped Pineapples & Clementines

Chocolate Dipped Pineapples & Clementines - This is my go to snack doing the holidays. Fresh clementines, pineapples and chocolate just makes me think of the holidays.

Ingredients

  • 1 (7oz) cup Baker's DippingChocolate
  • 3 clementines
  • 3 pineapple rings
  • coarse sea salt

Instructions

  1. Line baking sheet with parchment or wax paper. Remove peel from clementines and break apart wedges. Cut pineapple rings into even 1-2" chunks. Take pineapple chunks and use paper towel to blot any excess juice off of them.
  2. Melt dark chocolate in the microwave as instructions suggest. Heat until almost all the chocolate is melted and then, stir until the rest melts to avoid burning chocolate.
  3. Dip all the fruit in melted chocolate half way. May need to use a skewer to help with dipping.
  4. Set dipped fruit on parchment paper. While they are still wet, sprinkle with sea salt.
  5. To harden, place baking sheet loaded with chocolate dipped fruit in the refrigerator for 20 minutes.
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