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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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Guide to the Best Damn Greens Ever

Guide to the Best Damn Greens Ever

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.

 

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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.

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Hot Zaddy

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Yield: 2 servings

Serving Size: 6 oz

Hot Zaddy

Think of a Hot Zaddy as an apple cider hot toddy. This is the perfect warm seasonal cocktail to cozy up with your special somebody (aka zaddy) on a cold winter night.

Ingredients

  • 1 cup apple cider, hot (divided)
  • 4 oz (1/2 cup) bourbon or whiskey (divided)
  • 2 tablespoon honey (divided)
  • 2 teaspoons fresh lemon juice, divided
  • 2 cinnamon sticks
  • 1 sliced apple (I used Fiji), garnish
  • 1 sliced lemon, garnish

Instructions

  1. Divide hot apple cider, whiskey, honey and lemon juice into two mugs and stir until honey is dissolved. Grate a pinch of fresh cinnamon over the top then add the cinnamon stick to the beverage.
  2. Garnish with fresh apple and lemon slices and serve immediately.
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Momma’s Deep Dish Mac & Cheese

Momma’s Deep Dish Mac & Cheese

Momma's Deep Dish Mac & Cheese

Prep Time: 45 minutes

Total Time: 45 minutes

Serving Size: 15

Momma's Deep Dish Mac & Cheese

Momma's Deep Dish Mac & Cheese Recipe Type : Holiday Cuisine: Comfort Food Author: Meiko Cook time: 60 mins Total time: 1 hour Serves: 12 servings You can thank my mom for this delicious deep dish Mac & Cheese recipe. And her shortcut for allows you to achieve a solid yet creamy consistency without the hassle of making a homemade bechamel sauce

Ingredients

  • 16oz pack large elbow noodles
  • 2 eggs, whisked
  • 2 cups sharp cheese, shredded and divided
  • 1 cup smoked gouda, shredded and divided
  • 1 cup whole milk mozzarella, shredded and divided
  • 3 tablespoons butter
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ? teaspoon cayenne pepper
  • 1 cup cottage cheese
  • 1 cup sour cream
  • water to boil noodles
  • 1 (10.75 oz.) can cheese soup or cream of mushroom
  • ¼ - ½ cup milk

Instructions

  1. Preheat oven 325 degrees
  2. In a large pot, boil water and prepare pasta as package instructs for al dente. Once pasta is al dente remove the pot off the heated burner. Pour pasta into strainer to remove water then add it back to the warm pot. Let the heat of the pot steam out any excess water off the noodles. Heat should be turned off.
  3. Add in butter to the pot and stir, the the residual heat melt the butter until it is completely dissolved and has coated all the pasta.
  4. In a separate bowl add together sour cream, cottage cheese, 1 cup of sharp cheddar, ½ cup gouda, and ½ cup of mozzarella, cheese sauce, milk and all of your seasonings and whisk well. Add the mixture to your pot of al dente noodles and make sure they are fully coated. This is the perfect time to taste the pasta mixture to ensure it is seasoned well. Feel free to add more salt and pepper if needed.
  5. By this time your pot should have cooled down. If so, this is a good time to add in your whisked eggs and lightly stir. No more tasting after the eggs have been added.
  6. In a generously greased baking pan (I used 11x7') pour in half of you pasta mixture. Top that layer with half of your remaining cheeses but make sure to save half. Then add in the remaining pasta mixture and top it evenly with the remaining three cheeses.
  7. Cover baking dish with aluminum foil and bake it for 30 minutes. After 30 minutes, increase the heat to 425 degrees, remove the aluminum foil and bake for an additional 10 minutes or until the cheese bubbles start to turn golden brown. Watch the oven closely to prevent burning. Serve warm!
  8. **I recommend that you purchase block cheese and shred it yourself. Pre-shredded cheeses tend to have a flour coating that prevents melting.

Notes

I recommend that you purchase block cheese and shred it yourself. Pre-shredded cheeses tend to have a flour coating that prevents melting.

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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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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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https://www.meikoandthedish.com/watermelon-salsa/
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Jalapeno & Prosecco Vinaigrette

Jalapeno & Prosecco Vinaigrette

Jalapeno & Prosecco Vinaigrette

Prep Time: 5 minutes

Yield: 2 cups

Jalapeno & Prosecco Vinaigrette

Jalapeno & Prosecco Vinaigrette - The sweetness of the Prosecco balances out the heat from the jalapeno.

Ingredients

  • 1 jalapeno (deseeded)
  • ½ cup of olive oil
  • ? cup tablespoon prosecco
  • ¼ cup mint
  • 2 tablespoons honey
  • ¼ teaspoon salt
  • ¼ teaspoon coarse black pepper
  • ¼ teaspoon of lemon zest
  • a pinch of red pepper flakes

Instructions

  1. Add all ingredients to a food processor or blender and blitz until emulsified then refrigerate.
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https://www.meikoandthedish.com/jalapeno-prosecco-vinaigrette/

Homemade Pesto Sauce

Homemade Pesto Sauce

Homemade Pesto Sauce

Cook Time: 10 minutes

Yield: 2/3 cup

Homemade Pesto Sauce

Homemade Pesto Sauce - I keep this in a jar in my fridge year around.

Ingredients

  • 1½ cup packed basil
  • ? cup parmesan
  • ¼ cup toasted pine nuts
  • ? cup grated parmesan
  • ? cup + 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 2 cloves of garlic, roasted
  • salt and pepper to taste

Instructions

  1. Preheat oven to 400 degrees. Spread nuts evenly on a rimmed baking sheet along with garlic gloves; toast in oven until golden about 5 minutes.
  2. Combine basil, grated parmesan, lemon juice, salt, pepper, roasted pine nuts and garlic cloves in a blender and with the motor running drizzle in olive oil. Blend until sauce is smooth.
  3. Store and refrigerate pesto sauce in an airtight container.
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https://www.meikoandthedish.com/homemade-pesto-sauce/