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Crispy Honey Lemon Cauliflower Over Cauliflower Fried Rice

Crispy Honey Lemon Cauliflower Over Cauliflower Fried Rice

Crispy Honey Lemon Cauliflower Over Cauliflower Fried Rice

Cook Time: 1 hour

Serving Size: 2

Crispy Honey Lemon Cauliflower Over Cauliflower Fried Rice

Crispy Honey Lemon Cauliflower Over Cauliflower Fried Rice - I had a craving for a vegetable fried rice and here's my creation with cauliflower, honey and lemon. Yum!

Ingredients

  • !(CRISPY HONEY LEMON CAULIFLOWER ADAPTED FROM CLOSET COOKING)
  • !(CAULIFLOWER FRIED RICE ADAPTED FROM EAT YOURSELF SKINNY)
  • !CRISPY CAULIFLOWER INGREDIENTS:
  • ½ medium cauliflower, cut into bite sized florets
  • ½ cup flour (gluten-free ex coconut)
  • 1 egg, lightly beaten
  • ½ cup panko breadcrumbs (gluten-free)
  • pinch of sesame seeds
  • oil for frying
  • !HONEY LEMON SAUCE INGREDIENTS:
  • 2 tablespoons honey
  • 2 tablespoons lemon juice (~1/2 lemon)
  • 2 teaspoons lemon zest
  • 2 tablespoons reduced sodium soy sauce (or tamari for gluten-free)
  • ¼ cup vegetable broth
  • 1 teaspoon chill sauce such as sambal oelek or sriracha
  • 1 clove garlic, grated
  • 1 teaspoon ginger, grated
  • 1 tablespoon water
  • 2 teaspoons cornstarch
  • !CAULIFLOWER FRIED RICE INGREDIENTS:
  • ½ medium cauliflower, cut into bite sized florets
  • ½ yellow onion, chopped
  • ½ cup carrots, cubed
  • 1 egg, lightly beaten
  • 3 green onions, minced
  • 1 garlic glove, minced
  • 1 tablespoon sesame oil
  • ? cup low sodium soy sauce
  • ½ tablespoon brown sugar
  • ½ tablespoon rice vinegar
  • ? teaspoon ground ginger
  • pinch of red pepper flakes

Instructions

  1. PREPARE CAULIFLOWER FRIED RICE:
  2. Chop head of cauliflower into florets and place in food processor. Pulse until it starts to resemble rice; set aside.
  3. Heat a large wok (or skillet) over medium heat and drizzle in sesame oil. Add onion and carrots and saute until tender, about 2 minutes.
  4. Meanwhile in a small bowl, whisk together soy sauce, brown sugar, rice vinegar, ginger and red pepper flakes; set aside.
  5. Slide veggie mixture to one side of the wok and add in the beaten egg, scrambling until cooked through and then incorporate with the veggies.
  6. Stir in cauliflower "rice" and pour the soy sauce over top, mixing well. Cook for an additional 3 to 4 minutes, until cauliflower is soft and tender.
  7. Top with green onions.
  8. PREPARE CRISPY CAULIFLOWER:
  9. Working in batches dredge the cauliflower florets in the flower, dip into the eggs, and coat in the breadcrumbs before frying them in oil heated to medium-high (350F) until golden brown and setting them aside on paper towels to drain.
  10. PREPARE HONEY LEMON SAUCE:
  11. Heat a pan over medium heat, add the mixture of the honey, lemon juice, soy sauce, broth, chill sauce, lemon zest, garlic, ginger and the mixture of the water and the corn starch and cook until the sauce thickens, about a minute, before adding the crispy cauliflower and tossing to coat. Sprinkle sesame seeds over the top and serve Immediately.
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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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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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Italian Sausage & Quinoa Stuffed Avocados

Italian Sausage & Quinoa Stuffed Avocados

Italian Sausage & Quinoa Stuffed Avocados – these tasty avocados are packed with Italian chicken sausage, quinoa, roasted red bell peppers and parmesan cheese. This is one of 5 recipes in my avocado week recipe round up. Check out more delicious avocado recipes below.

AVOCADO  … QUINOA … avocado and quinoa … need I say more? I have to admit this was a total pantry raid recipe. While scouring my cupboards I pulled out what I had and came up with this amazing version of a stuffed avocado.

I used Italian chicken sausage but you could use whatever your little heart desires. If you love mediterranean flavors this is a recipe is sure to satisfy your cravings and fill you up.

Italian Sausage & Quinoa Stuffed Avocados

Cook Time: 30 minutes

Serving Size: 4 servings

Italian Sausage & Quinoa Stuffed Avocados

Italian Sausage & Quinoa Stuffed Avocados - packed with Italian chicken sausage, quinoa, roasted red peppers and parmesan cheese. Just heavenly!

Ingredients

  • 2 ripe avocados
  • 2 sweet Jeannie-O sweet Italian turkey sausages, casing removed
  • ½ cup quinoa
  • ¼ cup marinated sun-dried tomatoes, chopped
  • ¼ cup marinated artichoke hearts, chopped
  • ¼ cup crumbled feta cheese
  • ¼ freshly grated or shaved parmesan
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder

Instructions

  1. Preheat oven 375 degrees.
  2. Cook quinoa according to packaged instructions. [I prepared my quinoa by bringing 1 cup of water and ½ cup of quinoa to a boil in a medium saucepan. Then, I reduce the heat to low, covered and simmered until it was tender and most of the liquid has been absorbed, 15 to 20 minutes]. Once cooked add salt, pepper and garlic powder and fluffed with a fork.
  3. Cut the sausages lengthwise down the center. There should be an outer casing or lining that you can easily remove. Add the meat to a skillet on medium high and brown.
  4. Slice avocados lengthwise and remove the pit (but leave on in the peel). Using a spoon, cut out an internal perimeter around the avocado halve. Leave some of the flesh attached to the skin (1/4" thick). Scoop out the center perimeter and chop. Set the hallowed shells to the side.
  5. In a large bowl combine quinoa, sausage, sun-dried tomatoes, artichoke hearts, feta and stir until complete mixed. Lightly toss in the chopped avocado, tossing gently if you want them to maintain their shape. Scoop the mixture into the hallowed shells and sprinkle parmesan across the top.
  6. Place in oven to allow cheese to melt, approximately 10 minutes. Serve warm.
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4 More Avocado Recipes

RECIPE: Avocado Green Curry and Sweet Basil Shrimp

Avocado Green Curry & Sweet Basil Shrimp

Avocado Green Curry & Sweet Basil Shrimp

Avocado Green Curry with Sweet Basil Shrimp – this recipe is a crowd favorite because of the sweet and spicy flavors with each delectable bite. This is 1 of 5 recipes from my Avocado Week recipe round up. Check out more delicious avocado recipes below.

If the best of Mexican food and Thai Food had a baby it would probably look something like this. This was actually inspired by a restaurant I used to go to in San Diego that served an Avocado Green Curry. I remember seeing the dish on the menu and thinking I must have died and gone to heaven.  After the first time I tried it I was hooked. Every time I went to the restaurant I ordered the same thing from  that day on.

So when I had the grand idea to do an avocado recipe round-up, figuring out how to develop this recipe was at the very top of my list. And it definitely hasn’t disappointed. I could live in this bowl, swim in it every day of summer, bathe in it every night. It’s that good.

Avocado Green Curry & Sweet Basil Mint Shrimp

Cook Time: 25 minutes

Serving Size: 2 servings

Avocado Green Curry & Sweet Basil Mint Shrimp

Avocado Green Curry with Sweet Basil Shrimp – this recipe is a crowd favorite because of the sweet and spicy flavors with each delectable bite.

Ingredients

    Avocado Green Curry
  • 1 large ripe avocado, divided in half
  • 1 (15oz) can coconut milk
  • 1 cup chopped asparagus
  • ¾ cup chopped green bell pepper
  • ? cup cilantro leaves
  • 3 tablespoons of green curry paste
  • 2½ tablespoons honey
  • 1 tablespoon minced garlic
  • 1 tablespoon fish sauce
  • 1 teaspoon lime juice
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • Sweet Mint Basil Shrimp Ingredients
  • ½ pound of shrimp, de-shelled and deveined
  • ½ cup basil leaves
  • ¼ cup mint
  • ¼ cup honey
  • ¼ cup cilantro leaves
  • 1 teaspoon minced garlic
  • 1 teaspoon onion powder
  • 2 green onion stalks
  • 1 teaspoon vegetable oil
  • Salt to taste
  • Optional garnish:
  • sliced jalapeno
  • sliced red onion
  • cilantro leaves
  • lime wedges

Instructions

    To Make Curry
  1. Cut the avocado in half and remove from skin. In the food processor combine coconut milk, ½ of the avocado, curry paste, honey, garlic, fish sauce and blend until smooth. Add in cilantro and blend until fine. Set the curry sauce aside.
  2. On medium high heat in large pan, add in asparagus and green bell pepper and saute for 3- 5 minutes until the vegetables start to get tender but are still crisp. Sprinkle salt, pepper and lime juice over the top of the vegetables.
  3. Add in the curry sauce to the pan and bring to a light simmer, then reduce to low heat. Chop the second half of the avocado into chunks and stir them into the curry.
  4. To make Sweet Basil Mint Shrimp
  5. Put all the herbs and vegetables in a food processor (reserving only the honey and onion powder to be added at the end). Pulse ingredients until they are finely minced. Remove the blade and add in honey and onion powder and stir until mixed in and a paste is formed.
  6. Brush the basil mint paste on each side of the shrimp and make sure that the herbs stick to the sides.
  7. Heat up oil on high in a separate saute pan. Once hot, add in shrimp cooking for about 1½ minutes on side 1 and 1 minute on side 2. Remove from heat, place on paper towel and sprinkle with salt.
  8. To combine
  9. Scoop curry into a bowl and place shrimp on top. And serve warm. You can also garnish with sliced jalapeno, sliced red onion, cilantro leaves, lime wedges and/or additional chopped avocado.
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4 More Avocado Recipes

Portobello Skillet Enchilada Pie

Portobello Skillet Enchilada Pie

Portobello Enchilada Skillet Pie – Toasted tortillas layered with green enchilada sauce, pepper jack cheese and portobello mushrooms melted with an extra layer of crumbly queso fresco. Afterwards top with all your favorite fixings. This easy dish will quickly become your summer favorite.

I don’t know about you but lately my timeline has been bombarded with conversations about trends, all kinds of trends. Some of them I have:

  • subscribed to
  • paid my membership
  • gotten on board
  • and I’m COMPLETELY here for

Others, however, I’m left quite confused about. For example, all last week you couldn’t turn on your television without hearing about the male romper phenomenon hitting the streets. ROMPHIMS, as they are so appropriately named, may have taken the world by storm but I’m just left with a side-eye emoji 😒 . Who knew men were envious of the ease and simplicity of our rompers. CAN US LADIES KEEP ANYTHING FOR OURSELVES?

Listen honey, I am quick to throw on a good romper in the spring. So fellas I get the appeal. But I’m having nightmares about my boyfriend asking to borrow mine and I wake up in cold sweats. I love you honey but I’m not trying to be THAT CLOSE!

On the other hand I am absolutely loving this hair graffiti trend. It is so creative and screams Summer music festival hair. Sign me up!

And finally when it comes to food, one-pan dishes are all the rage. And with it being “spring into summer” time, a girl’s gotta lighten things to keep it cute. So I am submitting my uber delicious contribution to the melting pot of trends (pun intended): Portobello Skillet Enchilada Pie.

Friends when I tell you to stop what you are doing and take a sip of this sweet tea that means I need you to pay attention. This Portobello Skillet Enchilada Pie recipe deserves your attention.  This dish feeds my soul so I know you would love it too.

The thing about a good one-skillet dish is that it is perfect for the girl on the go like me. Most of these types of recipes involve the oven at some point in the process because you want to, as best as possible, achieve even cooking around all of your components. This just means, if you haven’t already, you need to invest is cookware that gives you the versatility to go from stovetop to oven at the drop of a dime.

Which is why I live for my Circulon cookware set. If I start my dish stove-top, I can just through it into the oven to keep the party going and BOOM BANG POW we are good to go! [SKIP to Enter Giveaway to WIN Circulon Cookware]

circulon cookware

With this Portobello Skillet Enchilada Pie recipe the typical enchiladas are made “waist friendly” with the substitution of succulent portobello mushrooms instead of meat, and “time friendly” with an easy tortilla-layered pie that evokes all the traditional enchilada flavors.

You can prepare the portobello filling ahead of time but when you are ready to assemble the pie you layer all the ingredients in one oven safe skillet as follows:

  1. Green Tomatillo Sauce
  2. Toasted Tortilla
  3. Pepper Jack Cheese
  4. Portobello Mix
  5. [REPEAT]
  6. Toasted Tortilla
  7. Queso Fresco
  8. Oven

It takes maybe 10 minutes for the cheese to get all melted and delicious and then you just serve it with your favorite toppings. By the way, prepare yourself for one of the best bites you’ve ever had in life. This is a trend that will probably become a regular staple … just warning ya. Enjoy!

THIS POST WAS SPONSORED BY CIRCULONTHE OPINIONS EXPRESSED ARE MY OWN.

PORTABELLO SKILLET ENCHILADA PIE

Enchilada ingredients

4 tablespoons vegetable oil

1 large red bell peppers, diced

12 oz portabello mushrooms, chopped

2 tablespoons of Worcestershire sauce

juice of ½ lime

2 garlic cloves, minced

¼ cup cilantro leaves

3 flour tortillas, toasted (approx. 10 inches)

10 oz of green enchilada sauce

2 cups of pepper jack cheese, shredded

1 cup of queso fresco or cotija

Salt and pepper to taste

[…]

Tools Used

Circulon Innovatum Stainless Steel Cookware

Portabello Skillet Enchilada Pie

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• Heavy-duty, Innovatum Stainless Steel promotes fast, even cooking
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The winner will be notified by email on Friday 06/06

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