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Coffee Crusted Skirt Steak

Coffee Crusted Skirt Steak

Coffee Crusted Skirt Steak

Prep Time: 6 minutes

Cook Time: 30 minutes

Serving Size: 4

Coffee Crusted Skirt Steak

Coffee Crusted Skirt Steak - I love to find ways to use leftovers and this is recipe was created when I discovered I did not have enough ground coffee for my morning cup of Joe.

Ingredients

  • !Steak
  • 1 – 1½ lb skirt steak
  • 2 tablespoons canola or vegetable oil
  • !Coffee Spice Blend
  • 2½ tablespoons of brown sugar
  • 2 tablespoons of red wine vinegar
  • 1 tablespoons of finely ground coffee
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • ½ tablespoon of Dijon mustard
  • 1 teaspoon of salt
  • ½ teaspoon cumin
  • ¼ teaspoon cayenne pepper
  • salt and pepper to taste

Instructions

  1. Heat oil in cast iron to high. If refrigerated take out steak to reach room temperature. Combine coffee, brown sugar, garlic, red wine vinegar, Dijon mustard, olive oil, cumin, cayenne pepper and salt in a bowl.
  2. Massage the marinade into the meat (optional: let meat marinade for 20-30mins) and once the oil in the cast iron starts to smoke add in the steak. Cook for 2 to 3 minutes per side for medium-rare. Transfer to a cutting board and let rest 5-7 minutes before thinly slicing at an angle. Serve warm.
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Chocolate Banana Peanut Butter Protein Shake

Chocolate Banana Peanut Butter Protein Shake

Chocolate Banana Peanut Butter Protein Shake

Cook Time: 5 minutes

Serving Size: 1

Chocolate Banana Peanut Butter Protein Shake

Chocolate Banana Peanut Butter Protein Shake - I love the combination of chocolate and peanut butter and after a great work this keeps me from going to the donut shop.

Ingredients

  • 2 frozen bananas, chopped
  • ¼ cup almond milk
  • 3 tablespoons of Chocolate Cacao Raw Protein Powder
  • 1 tablespoon PB2 Powdered Peanut Butter

Instructions

  1. Put all ingredients in a blender and blend until smooth then serve
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https://www.meikoandthedish.com/chocolate-banana-peanut-butter-protein-shake/

Caramelized Onion and Mushroom Quiche with Potato Chip Crust

Caramelized Onion and Mushroom Quiche with Potato Chip Crust

Caramelized Onion and Mushroom Quiche with Potato Chip Crust

Cook Time: 1 hour, 30 minutes

Serving Size: 6-8

Caramelized Onion and Mushroom Quiche with Potato Chip Crust

Caramelized Onion and Mushroom Quiche with Potato Chip Crust - I created this recipe from leftover caramelized onions, mushrooms and potato chips from a burger recipe I made the night before.

Ingredients

  • Crust
  • 1 8-9oz bag of potato chips
  • 6 tablespoons butter, melted
  • 15 crackers (saltine or butter)
  • ¼ cup mozzarella cheese, shredded
  • Quiche Filling
  • 3 eggs
  • 3 egg whites
  • 1 large red onion, sliced
  • 1 cup sliced button or crimini mushrooms
  • ? cup heavy cream
  • 1./2 cup milk
  • ½ cup feta
  • 2 tablespoons balsamic vinegar
  • 3 teaspoons of olive oil, divided
  • ¼ teaspoon Italian seasoning
  • ¼ teaspoon pepper
  • ½ teaspoon salt
  • a pinch of garlic powder

Instructions

  1. Crust Instructions
  2. Preheat oven 350 degrees.
  3. In a food processor pulse potato chips until they turn into a fine crumble.. Pour chips into a large mixing bowl. Add crackers to the food processor and pulse into a fine crumble and pour into the bowl with the chips. Whisk to mix the dry ingredients together.
  4. Pour in melted butter and stir.
  5. Pour mixture into a lightly oiled tart pan (my pan size was 9.75” in diameter)
  6. Prebake the crust in the oven for 10 minutes then remove from the oven to cool.
  7. Quiche Filling Instructions
  8. Preheat oven 350 degrees
  9. In a large pan, heat 2 tablespoons of olive oil on medium high and add in sliced onions. Sauté the onions for 8 minutes then add in balsamic vinegar. Reduce heat to low and cover for 10 minutes. Remove from the heat and place onions in a bowl.
  10. In the same pan on medium, heat the last teaspoon of olive and add in the mushrooms. Sauté mushrooms for 10 minutes or until all liquid as evaporated.
  11. Add the onions back into the pan and add in salt, pepper, Italian seasoning and garlic powder. Remove from the heat and set aside.
  12. In a medium bowl whisk eggs, egg whites, milk and heavy cream.
  13. Take the tart pan with the potato chip crust and add in a layer of feta. Top this with the onion and mushroom mixture. Add on top the final layer of mozzarella cheese and then pour the egg mixture across the top.
  14. Place tart pan on baking sheet and bake in the oven for 50 minutes or until a knife inserted in the middle comes out clean.
  15. Let the quiche cool for 10 minutes before serving,
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https://www.meikoandthedish.com/caramelized-onion-mushroom-quiche-potato-chip-crust/

Blackberry Kefir Smoothie

Blackberry Kefir Smoothie

Blackberry Kefir Smoothie

Prep Time: 5 minutes

Serving Size: 1

Blackberry Kefir Smoothie

Blackberry Kefir Smoothie - I'm a huge fan of quick treats and this smoothie here is definitely is a treat after a busy day.

Ingredients

  • 1 cup blackberries, frozen
  • ½ cup kefir
  • ½ cup spinach
  • ½ banana, frozen
  • 1 mint leaf
  • 1 tablespoon honey
  • optional: granola

Instructions

  1. Combine all ingredients in blender and blend until smooth. Serve immediately
  2. Optional: Sprinkle on toppings of your choice or pour onto of granola to make a parfait.
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https://www.meikoandthedish.com/blackberry-kefir-smoothie/

Best Smoothie Ever

Best Smoothie Ever

Best Smoothie Ever

Prep Time: 5 minutes

Serving Size: 1

Best Smoothie Ever

Best Smoothie Ever - Imagine a hot day after a fantastic workout what you need is the best smoothie ever to cool you down.

Ingredients

  • 1 pint Lifeway Original Frozen Kefir
  • 5 pineapple chunks
  • 4 tablespoons coconut milk
  • 20 large mint leaves

Instructions

  1. Put all ingredients in blender and blend until smooth.
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https://www.meikoandthedish.com/best-smoothie-ever/

Roasted Corn and Chorizo Chilaquiles

Roasted Corn and Chorizo Chilaquiles

One of my good good girlfriends decided to shift gears and after nine years of living in the great state of Minnesota, has decided to embark on a new adventure in California. Santa Monica to be exact. Jealous much? I know I am.

As we discussed her move, and tried to ease her nerves, another friend and California native (like me) encouraged her by saying, “be ready for the best Mexican food of your life”. My response, “#FACT!!!!!!!.” Please excuse my excitement with my favorite genre of food but I can’t contain myself when I think about things like carne asada chips, California burritos, fish tacos, carnitas,  chile relleno, pico de gallo, juevos rancheros and chilaquiles. Thinking of all this goodness just takes me back to my days in San Diego. Speaking of chilaquiles, I just made a delicious batch yesterday.

If you haven’t had chilaquiles before the best way I can describe them is to imagine a Mexican lasagna. Hearty layers of oozing cheese, meat and tortillas usually drenched in a peppery red sauce. But with this dish you get to top it will all types of fun stuff to kick it up notch.  And y’all know of love kicking up a notch, lol.

I traditionally make them with shredded chicken but this time I decided to venture out a bit and make them with chorizo and eggs; a decision I do not regret. The flavorful and fatty juices of this sausage go great with the smoky chipotle sauce I made to go with it.

What I love about this dish and most Mexican dishes is the flexibility. So if chorizo is not your “thang” you can add any type of protein like carnitas (oink, oink), mushrooms (hey vegetarians) or chicken (#basic but still uber delicious). You can even make completely without a protein and it still will be extra on point.

After blending up the sauce the preparation is quite simple. You just add the tortilla chips and the sauce to a bowl and toss them with your hands to make sure that they a generously covered. I usually put the chips in my favorite a cast iron skillet because it is easy to transfer from stovetop to the oven but you can also use a baking dish. I layer in the cheese and chorizo and place it in the oven to get the cheese nice and melted.

Once I remove it from the oven the fun starts and I get into the toppings. This time I used cilantro, avocado, red onion, jalapeno, roasted corn and a chipotle cream made with greek yogurt. Yes greek yogurt. This dish is not clearly not that healthy so I took the liberty of using greek yogurt because it doesn’t make me feel as bad. NO JUDGEMENT.

When it is taste time I like to make sure try a spoonful with each of the recipe elements in one bite and when I took a bite of this dish I literally had an orgasm in my mouth, I kid you not. Listen, if I can’t live in Southern Cali I can for damn sure at least reminisce through my food. Right?!!

Dig in,

Roasted Corn and Chorizo Chilaquiles
 
Tortillas get the ultimate makeover while tossed in a spicy pepper sauce and topped with bubbling queso. Don't forget this recipe even has chorizo what more could you ask for in a breakfast dish.
Author:
Recipe type: Breakfast
Cuisine: Mexican
Ingredients
Chilaquiles
  • 16 oz chorizo, casing removed if necessary
  • 5 eggs
  • 5-6 cups of tortilla chips
  • 1 ear of corn
  • 28 oz fire-roasted tomatoes
  • 1 cup pepper jack
  • ¾ cup orange juice
  • 3 chipotle peppers in adobo
  • ¼ cup onion, chopped
  • ½ teaspoon olive oil
  • ½ teaspoon onion powder
  • ½ teaspoon lemon pepper
  • ¼ teaspoon salt
  • Optional toppings: fresh cilantro, sliced onions, queso fresco, avocado, chipotle cream, jalapeños
Chipotle Cream
  • ½ cup greek yogurt
  • 2.5 teaspoons of chipotle adobo sauce
  • 2 tablespoons cilantro, finely chopped
Instructions
Chilaquiles
  1. Preheat oven to 425 degrees. Pull husk back from corn but try to keep husks in tact. Remove the silk, wash corn and pat dry. Brush on olive and rewrap husk around ear of corn. . If the husk falls off just wrap the corn in alumni foil. Place corn on the cob directly onto the rack and bake for 25 minutes (remove covering last 5 mins if you want to achieve a char). Remove the corn from the oven and let cool until you can handle with your hands. Use knife to shave corn off the cob.
  2. Meanwhile, in a blender or food processor, add the fire-roasted tomatoes, chipotles chilies, orange juice, onion powder, lemon pepper and salt and blitz until smooth.
  3. In a large skillet on medium high heat, add the onion and chorizo and roasted cornuntil cooked through, breaking up with back of spoon, for approximately 5 minutes. Whisk eggs in a bowl then add to the chorizo mixture and stir until very softly set, about 1 minute. Pour in 1½ cups of the tomato mixture and simmer about 7 more minutes to let the mixture slightly thicken.
  4. Place the tortilla chips in an extra large bowl, pour over the remaining tomato mixture, and toss with your hands to make sure they are well coated. Place half of the tortilla chips in a large cast iron skillet or baking dish, then layer with half the chorizo mix and half the shredded pepper jack. Repeat with remaining chips, chorizo mix and pepper jack. Place back in the oven until the cheese is melted.
  5. Remove from the oven and top with corn, cilantro, avocado, queso fresco, jalapeno, onion and chipotle cream. Serve immediately.
Chipotle cream
  1. In a medium bowl whisk greek yogurt, adobo sauce and cilantro until combined. Refrigerate until ready to serve.