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Microwave Friendly Mango with Sticky Rice

Microwave Friendly Mango with Sticky Rice

Microwave Friendly Mango with Sticky Rice

Prep Time: 3 hours, 25 minutes

Total Time: 3 hours, 25 minutes

Serving Size: 2

Microwave Friendly Mango with Sticky Rice

Microwave Friendly Mango with Sticky Rice- This is my favorite Thai dessert and I wanted to make sure I could have it anytime I wanted it.

Ingredients

  • 2 ripe mangoes, sliced
  • 1½ cups of sweet or glutinous rice
  • 1 cup of water
  • Optional garnish
  • toasted sesame seed for garnish
  • mint leaf
  • Salted Coconut Sauce
  • 1 cup coconut milk
  • ½ cup sugar
  • ¼ tsp salt
  • 1 tsp starch

Instructions

  1. Rinse and drain rice 4-6 times or until the water runs clear. Then let the rice soak in water for at least 3 hours. Drain of all liquid when time has lapsed.
  2. In a medium to large size microwave save bowl, whisk together coconut milk, sugar and corn starch for approximately 1 minute or until all the dry components are dissolved. Warm up sauce in the microwave on high for 2 minutes, then remove from the microwave and stir. Repeat this process once more for a total cook time of 4 minutes. Once complete set sauce to the side.
  3. In a large microwave safe bowl combine rice with 1 cup of water and cover with a lid or a plate to keep in the steam. Cook rice on high for 3 minutes, then remove from the microwave and lightly stir (maybe 2-3 folds of the spoon). Repeat this step 2 more times for a total cook time of 9 minutes. Once complete, water should be completely absorbed and the rice grains should not be hard but chewy.
  4. Stir in half of the prepared coconut sauce (approx. ½ cup) to the sticky rice. Break up any lumps and let the rice cool with the lid on.
  5. When ready to serve, stir salt into remaining coconut sauce and reheat in microwave for 20-30 seconds.
  6. Serve mango slices along rice, sprinkle toasted sesame seed garnish, and ladle additional sauce on rice and mangoes.
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Homemade Banana Ice Cream Brownie Sunday

Homemade Banana Ice Cream Brownie Sunday

Homemade Banana Ice Cream Brownie Sunday

Cook Time: 1 hour

Serving Size: 2

Homemade Banana Ice Cream Brownie Sunday

Homemade Banana Ice Cream Brownie Sunday - What's better then bananas, brownies and ice cream?

Ingredients

  • 1 box of brownie mix, baked
  • 2 chopped frozen bananas
  • ½ raw banana, thinly sliced
  • 1 cup of popcorn, cooked
  • 4 tablespoons of chocolate “magic shell” ice cream topping
  • 4 tablespoons of carmel “magic shell” ice cream topping
  • pinch of sea salt (flakes optional)
  • mint sprig for garnish (optional)

Instructions

  1. Preliminary work: bake brownie according to instructions and cook popcorn according to instructions. Let brownie completely cool before manipulating or plating.
  2. On a wax paper lined baking sheet, spread out popcorn and drizzle with caramel and chocolate “magic shell” sauce. Place popcorn in refrigerator to cool and harden approximately 20 minutes.
  3. In a food processor, blend frozen bananas until they reach a smooth ice cream consistency.
  4. With a pastry cutter (or round shaped object), cut out four rounds in the brownie. Gently shake the cutter to help release the brownie round before lifting out of the baking pan.
  5. To plate, place the first brownie round in the center of plate. Fan out a layer of sliced banana on the brownie round, then top that layer with a second brownie round. The banana slices should be sandwiched between the two brownies making a small tower.
  6. Place a scoop of banana ice cream on top of brownie tower. Take a hefty scoop of popcorn and place it on top of the ice cream. Let the popcorn fall around the tower. Drizzle the remaining chocolate and caramel “magic shell” sauce around the plate. Finally, sprinkle with sea salt flakes on top and add a sprig of mint for garnish.
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https://www.meikoandthedish.com/homemade-banana-ice-cream-brownie-sunday/

Everything But The Kitchen Sink Cookies

Everything But The Kitchen Sink Cookies

Everything But The Kitchen Sink Cookies

Cook Time: 1 hour, 25 minutes

Yield: 18

Everything But The Kitchen Sink Cookies

Everything But The Kitchen Sink Cookies - Adapted from Momofuku Milk Bar's Compost Cookies Recipe; this perfect chewy sweet and salty cookie treat.

Ingredients

  • 2 cups all-purpose flour
  • 1 ½ cup potato chips
  • 1 cup of butter, room temp
  • 1 egg and 1 yolk
  • ¾ cup brown sugar
  • ½ cup granulated sugar
  • ½ cup pretzels, roughly broken
  • ¼ cup of round chewy caramels
  • ¼ cup semi sweet chocolate chips
  • 15 Werther's Originals hard candies, roughly grounded
  • 2 teaspoons ground coffee
  • 1½ teaspoons pure vanilla extract
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt

Instructions

  1. In a large bowl, cream the butter and sugars with an electric mixer until fluffy. Add the vanilla and eggs and mix well, approximately 3 minutes on medium speed. Scrape down the sides of the bowl.
  2. In a separate large bowl, whisk together flour, cornstarch, baking soda, salt, and coffee. With the electric mixer on low, slowly add in the bowl of dry ingredients until dough forms. Do not over mix. Takes approximately 1 minute, max.
  3. Hand stir in the remaining ingredients except for the potato chips (stir in caramels, chocolate chips, Werther's Originals and pretzels). After these ingredients are mixed in, lightly fold in the potato chips and be gentle to maintain some of the chip's form. Its ok for the potato chips to break.
  4. Form a loose ball with the dough and wrap tightly with saran wrap. Place the dough in the fridge for 1 hour. Do not skip this step.
  5. After an hour in the fridge prepare cookie dough for baking. Heat oven 350 degrees. Spray cookie sheets with cooking spray. Use a standard ice-cream scooper (approximately ¼ cup) to scoop out cookie dough and roll it into a ball with your hands. Place the balls on the cookie sheet approximately 2 inches apart. Bake cookies for 11-12 minutes. The cookies may look under baked but don't worry, they will continue to bake on the cookie sheet.
  6. Let the cookies cool for 10-15 minutes before serving.
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https://www.meikoandthedish.com/everything-kitchen-sink-cookies/

Creamy Green Vinaigrette

Creamy Green Vinaigrette

Creamy Green Vinaigrette

Prep Time: 5 minutes

Serving Size: 4

Creamy Green Vinaigrette

Creamy Green Vinaigrette - I promise after you make this recipe you will not go back to another store bought salad dressing.

Ingredients

  • ¼ cup olive oil
  • ? cup packed parsley, chopped
  • ½ of large orange, juiced
  • 1 hard boiled egg yolk (discard egg white)
  • 1 tablespoon capers
  • 1 teaspoon dijon mustard (sugar-free)
  • 2 tablespoon apple cider vinegar
  • 1 shallot, minced
  • 1 teaspoon of garlic, minced
  • salt and pepper

Instructions

  1. Add all ingredients to a blender or food processor and blend until smooth. Continue to add salt and pepper to your taste
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https://www.meikoandthedish.com/creamy-green-vinaigrette/

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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https://www.meikoandthedish.com/chocolate-dipped-pineapples-clementines/

Summer Ready DIY Refreshments Bar

Summer Ready DIY Refreshments Bar

This DIY Refreshments party shop has been compensated by Collective Bias, Inc. and The Coca-Cola Company. All opinions are mine alone. #CelebrateIceCold #CollectiveBias

I must admit I’m the quirky friend who creates annual SUMMER TO-DO LISTS. Yep I’m that girl. I just have to make sure I am optimizing my all time favorite season of the year. Unfortunately this year I am a little behind the ball. I am quite disappointed in the fact that I have yet to check a few important activities like relax pool-side in a teeny weeny bikini, attend the state fair/ festival or make spiked popsicles.

However, I can say that I’ve grown quite proficient in creating the ultimate refreshments table. It’s so hot in Dallas that a cool down beverage is a must where ever you go. Since this is also my peak entertaining season no gathering is complete without:

  • Amazing refreshments
  • Interactive activities
  • Ice cream galore – with all the fixins
  • And a parting gift

Mastering the art of Summer entertaining is so crucial that  I’ve prepared a step-by-step tutorial with my buddies at Family Dollar so that you too can achieve the Ultimate Interactive Refreshments bar. Why should you check out the tutorial? Because it also includes this amazing Turtle Ice Cream Float recipe and wait for it …

a tutorial on DIY Personal KOOZIES!!!!!

You can find the recipe and tutorial here on the Family Dollar site and while there make sure to check out all their amazing Summer promotions.