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Black Food Bloggers Virtual Friendsgiving Feast

Black Food Bloggers Virtual Friendsgiving Feast

Check out this Friendsgiving roundup of 37 holiday inspired recipes by 19 of the most talented black food bloggers from around the web. 

It’s that time of the year again, Thanksgiving, every foodies favorite holiday. And no season in my household would be complete without kicking off a good old friendsgiving potluck. So this year I along with 18 of my friends from around the web came together to share our favorite Thanksgiving recipes. There is something for everybody across every necessary category, I mean EVERY RECIPE YOU NEED for the best Friendsgiving or Thanksgiving, period! So dig in and get inspired because now there is no excuse why your table’s spread shouldn’t be knocking the socks off all your guests.

My friendsgivings always start off with a good cocktail and once I’m nice and warmed up I swarm the dinner table. So let’s get to it!

My friends can throw down right? I think we covered everything but if your favorite recipe is missing leave me a comment below.

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Pink Spaghetti with Beet Pesto

Pink Spaghetti with Beet Pesto

This vibrant Pink Spaghetti with Beet Pesto is deliciously nutty, earthy and full of flavor. The beet pesto is perfect with pasta but can also be used on breads and as a pizza sauce.

You might be asking, “Meiko what are you up to now with this pink pasta crap?” And I would respond with a sassy, Hol’ Up Boo – dot dot dot, it’s not as crazy as you think. Rest assured I’m not in some lab coat testing food with absurd artificial chemicals and dyes to achieve this color. This dish is about as natural as Issa Rae’s flat twists, honey.

 

That being said I will forewarn you that this recipe may feel a bit like DIY project because plastic gloves (and maybe even an apron) are a necessity.

 

Plus we are wrapping up breast cancer awareness month and I can’t think of a more suitable contribution than a pink recipe that tastes even better than how amazing it looks.

 

Watch This VIdeo Label

The secret to achieve the pasta’s rich color was the inclusion of beets. Yes I said it, beets. And I’m not talking about the pre-diced and sliced kind. I used the ones that look like you just pulled them out of your garden with the root still intact.

I love beets for their flavor and all their amazing nutritional benefits but I honestly don’t cook with them much. So once I got over the initial alarm of the girth of the vegetable and put on my plastic gloves, it was smooth sailing from there.

To prepare the dish I boiled the beets until they were tender. After that rinse them to help them cool down. From there its pretty easy to remove the outer skin (this is where the plastic gloves are important in order to avoid staining your hands). I was feeling extra domestic that day but you don’t have to do all this. You can certainly start with pre-peeled and sliced or cubed beets if you like.

I then pulsed the chopped beets in food processor with all the other ingredients and you end up with a vibrant and smooth beet pesto. From there you just toss your already cooked pasta in the pesto and the noodles absorb the color from the beets. It’s like magic.

Not only is the dish striking but also beyond delicious. I could definitely see you getting a few cool points if you served this at your next dinner. Give it a try and let me know your thoughts.

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

The this recipe label

Home-Style Turkey Stuffing

Prep Time: 45 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 30 minutes

Yield: 10-12

Home-Style Turkey Stuffing

Home-Style Turkey Dressing - Moist turkey dressing matched with the perfect blend of cornbread, bread crumbs and savory veggies makes this dish the perfect Thanksgiving side dish.

Ingredients

  • 1 (8x8 baking pan) crumbled day old cornbread (16 oz)
  • 2 tablespoons olive oil
  • 2 cups dried seasoned stuffing
  • 2 turkey necks (or the turkey Innards)
  • 1 red bell pepper, chopped
  • 1 large onion, chopped
  • 2 celery stalks chopped
  • 8 oz white mushrooms, chopped
  • 2 teaspoons ground sage
  • 2 teaspoons black pepper
  • 2 teaspoons kosher salt
  • 2 teaspoons onion powder
  • 2 teaspoon granulated garlic
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 2 eggs
  • 3 cups poultry broth
  • 1/4 cup butter, melted

Instructions

    Neckbones or Innards
  1. Place neck bones (or innards) in a covered medium size boiling pot of water. Occasionally check them and add more water as needed. Neckbones should always be submerged in water. Let them boil for 45-60 minutes or until meat is tender and falling off the bones. Remove them from the pot and let cool. Reserve stock.
  2. Use fork and/or hands to remove shredded meat from bone (and or chop) and set aside.
  3. Dressing:
  4. Preheat oven 350 F
  5. Add oil to medium sized pan on medium heat. Once hot add onions, celery and bell peppers and cook for 5 minutes. Add mushrooms and cook until all vegetables are softened. Add in all seasonings: sage, oregano, thyme, granulated garlic, onion powder, salt and pepper as well as the shredded meat and mix together. Then remove from heat.
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Lemony Southern Style Posole

Lemony Southern Style Posole

You all know that phrase, “when life gives you lemons, make lemonade.” This proverbial message was the crust and namesake of Beyonce’s visual album Lemonade. Many have shared their opinions on the artistic nature of the video, the exposed cheating in the lyrics, the credibility of Beyonce as a figure of empowerment, all the way down to conversations about the videos “plantation chic” fashion. I decided to chart a different course and share my opinions on her grandma’s actual lemonade recipe in this week’s newsletter. My feelings are pretty strong on this matter so make sure you watch the video.

In addition, I explored what other recipes you could and should be making when life hands you lemons. Check out all 6 of my lemon inspired recipes below:

Lemony Southern Style Posole

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 6-8

Lemony Southern Style Posole

Lemony Southern Style Posole- Is great in the fall when the weather has finally got cooler.

Ingredients

  • 2 cups chopped turkey meat (2 smoked turkey legs)
  • 8 cups chicken or vegetable broth
  • 3 cups mustard greens, chopped
  • 1 (28 oz) can hominy, drained and rinsed
  • 1 medium onion, chopped
  • 4 tablespoons lemon juice
  • 2 teaspoons cajun seasoning
  • 1 teaspoon cumin
  • ¼ teaspoon cayenne
  • ¼ teaspoon chilli powder
  • 2 teaspoons minced garlic
  • cilantro
  • 1 (4oz) can diced green chilis

Instructions

  1. In a large pot bring broth to a rolling boil. Add all ingredients and reduce the heat to medium low and simmer, uncovered, until the onions are tender.
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Green Chicken Tortilla Soup

Green Chicken Tortilla Soup

Green Chicken Tortilla Soup

Cook Time: 35 minutes

Serving Size: 6

Green Chicken Tortilla Soup

Green Chicken Tortilla Soup - This soup takes me back to growing up in San Diego.

Ingredients

  • 3 chicken breasts or thighs
  • 10 tomatillos
  • 1 small onion, chopped
  • 6 cups of chicken broth
  • 3 jalapenos, deseeded
  • 2 garlic cloves
  • 1 ½ teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon cayenne pepper
  • 1 cup of cilantro
  • 2 tablespoons lime juice
  • 2 tablespoons worcestershire sauce
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon olive oil
  • 1 bay leaf
  • broken tortilla chips or tortilla strips
  • Optional toppings:
  • Tortilla chips, avocado, sour cream, fresh cilantro, jalapeno slices, red onion, shredded cheese, queso fresco, limes and sesame sticks and tapatio.

Instructions

  1. Add chicken broth to a large pot and bring to a boil. Lower temperature to a simmer and add in bay leaf and chicken and bay leaf to large pot. Once completely cooked through, approximately 20 minutes, then remove the chicken from the pot and let it cool. When the chicken is cool enough to handle use a fork to shred the meat. Remember to remove the bay leaf.
  2. While the chicken cooks, heat olive oil in a separate saucepan on medium heat. Add in tomatillos, onion, garlic, jalapenos, cilantro, cumin, chili powder, cayenne, salt and pepper and cook down for approximately 10-12 minutes. Tomatillos should be blistered and soft to the touch. Add tomatillo mixture to the food processor and blitz until smooth.
  3. Stir in tomatillo mix and shredded chicken back into the pot of broth. Add in lime juice, worcestershire sauce and honey and stir and let simmer. Taste and add any additional salt and pepper to your liking.
  4. Ladle soup into bowls, top with tortilla chips to taste, optionally garnish with your preferred toppings; serve immediately.

Notes

Note: My toppings included tortilla chips, avocado, cilantro, red onion, queso fresco, and I also tossed sesame sticks and tapatio hot sauce together.

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Sauteed Chipotle Mushroom Tacos

Sauteed Chipotle Mushroom Tacos

Have you had a taco worth dying for? Apparently I have. I got a story. Want to hear it? Well here it go.

So I decided to visit Chicago last week. I had a business meeting and I also just wanted to hang out with my girl friends a bit.  On Friday, I worked from a cute little cafe in Wicker Park. For lunch I decided to grab a few tacos from Big Star on my way to my next destination. I got my tacos “to-go” and got on the CTA Blue Line. I got on at Damen and knew that I had only two stops before it was time to get off on Chicago. Nevertheless, I got wrapped up in instagram and wasn’t paying attention to the trip. BAD IDEA.

The Blue Line stopped at Chicago and like clockwork the pleasant automated lady’s voice announced the stop over the intercom system. People rushed around me to get off but I didn’t. Why? Because instead of using my ears, I was using my super sassy index finger to scroll through insta on a “liking” spree.

For some reason I took a breather and looked up, all to realize we were parked at my stop. I quickly grabbed my bag of food and ran towards the closing doors. I was fast enough to put my hand in the door, thinking that it would signal the door to open back up … it didn’t. Not only did the door close on my hand, repeatedly, but the Blue Line started slowly moving. Oh, and I forgot to mention that the hand that was stuck in the door was the one holding my bag of food!!! Insert “HELL TO THE NAH” song.

The next series of events happened quickly but I will describe them as I know them to be true. I looked at my bag of food, caught on the outside of the door, in despair and thought, “I’M NOT LETTING GO, I WON’T GIVE UP ON YOU.” I saw people on the outside of the train chuckling at my expense. My heart was beating fast at the thought of losing all this food I had just paid for, not to mention, I really had my heart set on trying the Taco De Zanahorias. I heard someone say, “let go of the bag!” My immediate response was not to let go but to give them the death stare for saying something so preposterous. All the while a striking young man comes to my rescue and hits some magical button that stops the train and releases the jaw-clenching grip of the door. I say thank you, and after which secure the bag of food, calmly walk off the Blue Line, with my head lifted high and adorning the biggest smile knowing that I was still about to eat.

Were my priorities mixed up in the moment? Pretty much. Could I have almost died or lost my hand? Quite possibly. But had I not committed to keeping that food, you my friend, would not have benefited from this week’s inspired Taco Tuesday recipes. BLOOP!
Since I am eating vegetarian for the Mission: Get It Right, Get It Tight, Health Challenge I shared my recipes for the 3 amazing vegetarian tacos that I made this week. Are my vegetarian taco creations worth dying for? I think so, but you be the judge!

 Sauteed Chipotle MushroomTaco

A blend of crimini and portobello mushrooms, sauteed in chipotle adobo sauce, lime juice and sour cream. Served on top of warm corn tortilla with tossed mesclun greens and crumbled cotija cheese. Yum Yum!

Sauteed Chipotle Mushroom Tacos

Cook Time: 20 minutes

Yield: 4

Sauteed Chipotle Mushroom Tacos

Sauteed Chipotle Mushroom Tacos - Mushrooms are great substitute for meat and these tacos do not disappoint in the flavor department.

Ingredients

  • Chipotle Sauteed Mushrooms
  • 1 (8 oz) package crimini mushrooms, sliced
  • 2 large Portobello mushroom caps, thinly sliced
  • 3 teaspoons of sauce from canned chipotles in adobo
  • 2 teaspoons olive oil
  • 1 teaspoon of sour cream
  • 1 teaspopn lemon juice
  • salt to taste
  • ! Tacos
  • chipotle sautéed mushrooms
  • 4 corn tortillas, warm
  • 1½ cup of mesclun greens
  • ? cup queso fresco or cotija cheese, crumbled
  • ¼ tablespoon olive oil
  • salt to taste
  • pepper to taste

Instructions

  1. Heat olive oil in a medium skillet and add in all sliced mushrooms. Cook mushrooms browned and excess fluid has evaporated (approx. 10 minutes on medium heat). Add salt to taste.
  2. Get sauce (not the actual chipotles) out of the canned chipotles in adobo and add it to the pan. Add in the sour cream and lemon juice and stir. Cook down for 5 minutes
  3. Serve sauteed mushrooms on top of warm tortillas with crumbled queso fresco and mesclun greens topped in olive oil, salt and pepper
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Soy Chorizo Tacos with Garbanzo Bean Salsa

Soy Chorizo Tacos with Garbanzo Bean Salsa

Have you had a taco worth dying for? Apparently I have. I got a story. Want to hear it? Well here it go.

So I decided to visit Chicago last week. I had a business meeting and I also just wanted to hang out with my girl friends a bit.  On Friday, I worked from a cute little cafe in Wicker Park. For lunch I decided to grab a few tacos from Big Star on my way to my next destination. I got my tacos “to-go” and got on the CTA Blue Line. I got on at Damen and knew that I had only two stops before it was time to get off on Chicago. Nevertheless, I got wrapped up in instagram and wasn’t paying attention to the trip. BAD IDEA.

The Blue Line stopped at Chicago and like clockwork the pleasant automated lady’s voice announced the stop over the intercom system. People rushed around me to get off but I didn’t. Why? Because instead of using my ears, I was using my super sassy index finger to scroll through insta on a “liking” spree.

For some reason I took a breather and looked up, all to realize we were parked at my stop. I quickly grabbed my bag of food and ran towards the closing doors. I was fast enough to put my hand in the door, thinking that it would signal the door to open back up … it didn’t. Not only did the door close on my hand, repeatedly, but the Blue Line started slowly moving. Oh, and I forgot to mention that the hand that was stuck in the door was the one holding my bag of food!!! Insert “HELL TO THE NAH” song.

The next series of events happened quickly but I will describe them as I know them to be true. I looked at my bag of food, caught on the outside of the door, in despair and thought, “I’M NOT LETTING GO, I WON’T GIVE UP ON YOU.” I saw people on the outside of the train chuckling at my expense. My heart was beating fast at the thought of losing all this food I had just paid for, not to mention, I really had my heart set on trying the Taco De Zanahorias. I heard someone say, “let go of the bag!” My immediate response was not to let go but to give them the death stare for saying something so preposterous. All the while a striking young man comes to my rescue and hits some magical button that stops the train and releases the jaw-clenching grip of the door. I say thank you, and after which secure the bag of food, calmly walk off the Blue Line, with my head lifted high and adorning the biggest smile knowing that I was still about to eat.

Were my priorities mixed up in the moment? Pretty much. Could I have almost died or lost my hand? Quite possibly. But had I not committed to keeping that food, you my friend, would not have benefited from this week’s inspired Taco Tuesday recipes. BLOOP!
Since I am eating vegetarian for the Mission: Get It Right, Get It Tight, Health Challenge I shared my recipes for the 3 amazing vegetarian tacos that I made this week. Are my vegetarian taco creations worth dying for? I think so, but you be the judge!

 

Soy Chorizo Taco with Garbanzo Bean Salsa

 

 

 

The absolute best soy chorizo scrambled with eggs and topped with fresh avocado slices and a garbanzo bean salsa that has just a hint of heat. This taco is packed with flavor, texture and is super quick to make.

Soy Chorizo Tacos with Garbanzo Bean Salsa

Cook Time: 15 minutes

Yield: 6

Soy Chorizo Tacos with Garbanzo Bean Salsa

Soy Chorizo Tacos with Garbanzo Bean Salsa - These vegetarian tacos are sure to hit the spot.

Ingredients

  • Soy Chorizo Tacos
  • ½ sleeve of (12oz) Trader Joe's Soy Chorizo
  • 3 eggs (optional)
  • 6 corn tortillas, warm
  • ½ avocado sliced
  • garbanzo bean salsa
  • !Garbanzo Bean Salsa
  • ? cup garbanzo beans
  • ? cup chopped cilantro
  • ¼ jalapeno, deseeded and sliced.
  • 1 green onion stem chopped
  • 1 garlic clove, minced
  • 1 tablespoon chopped bell pepper
  • 1 tablespoon lime juice
  • 1 clove garlic
  • ½ teaspoon tajin classico seasoning
  • salt to taste

Instructions

  1. In a bowl mix all the ingredients for the salsa. Add in salt to your desired level and refrigerate.
  2. In a medium skillet, on medium heat, warm up soy chorizo. Optional: add in eggs and stir into chorizo until they are fully cooked.
  3. Serve soy chorizo on top of a warm tortilla and top with garbanzo bean salsa and sliced avocado.
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