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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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Easy No Bake Truffles

Easy No Bake Truffles

Easy No Bake Truffles

Cook Time: 1 hour

Serving Size: 5

Easy No Bake Truffles

Easy No Bake Truffles - Sometimes you have to feed your chocolate cravings.

Ingredients

  • 18 Oreos or Nutter Butters
  • 4 oz cream cheese, softened
  • 1½ cups dark chocolate chips or white chocolate chips
  • 1 TBS coconut oil (optional)
  • Optional Toppings: candy bar, sprinkles, cookie crumbs, white or dark chocolate, nuts ... your options are endless

Instructions

  1. Pulse cookies in a food processor until they break down into crumbs. In a bowl mix together cookie crumbs and cream cheese. Roll your mixture into approximately ½tablespoon sized balls and place on a wax paper lined cookie sheet. Place in freezer for 20 minutes.
  2. Add chocolate to a microwave safe bowl along with the coconut oil. Microwave in 15 second intervals and stir often until the chocolate is fully melted.
  3. Insert a toothpick into each truffle and dip into the chocolate and place on waxed paper.
  4. Drizzle, crumble or sprinkle on additional toppings for garnish.
  5. Refrigerate for truffles to cool and harden for at least 1 hour.
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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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Cornbread Crusted Rack Of Lamb with Maple Acorn Squash

Cornbread Crusted Rack Of Lamb with Maple Acorn Squash

As promised I am continuing to hit you with amazing Thanksgiving ideas, recipes, and tips so that you are equipped to put together an amazing menu and host like [Rick Ross voice] the true BOSS that you are. Today I am bringing you my latest recipe video contribution to blkfoodnetwork.com. No I am not leading with a turkey recipe, err’body got a turkey recipe. Instead I thought I’d share a different kind of showstopper, my Cornbread Crusted Rack of Lamb with Maple Acorn Squash.

I know … I know, some folks are weary of lamb from the gamy flavor but I think that reaction is just a function of cooking temperature and method of preparation. This particular recipe incorporates a sweet complimentary crust and a medium temperature recommendation that is sure to win over even the biggest doubters, not to mention; the maple acorn squash serves as an equally as delectable compliment.

Before you move on make sure to check out the recipe video and share your thoughts. What, besides the Turkey do you make sure to have on you Thanksgiving spread?

Dig In,

meiko-sig-firstname

 

5.0 from 1 reviews
Corn Bread Crusted Rack of Lamb with Maple Acorn Squash
 
Author:
Recipe type: Lamb, Holiday, Thanksgiving
Cuisine: Comfort Food
Ingredients
MAPLE GLAZED ACORN SQUASH
  • 2 tablespoons light brown sugar
  • 2 tablespoons real maple syrup
  • 2 small acorn squash (1 pound each), cut in half, seeds removed
  • Kosher salt and freshly ground black pepper
  • Nonstick cooking spray
CORNBREAD CRUSTED LAMB:
  • 2 6-8 bone racks of lamb (2 to 2¼ pounds each), bones cleaned
  • 2 cups Cornbread Crumbs
  • ⅓ cup flat leaf parsley, roughly chopped
  • ⅓ cup Basil, roughly chopped
  • 2 tablespoons vegetable oil
  • 1-2 tablespoon olive oil
  • ½ tablespoon sugar (optional)
  • Salt
  • Pepper
  • Cayenne
HONEY MUSTARD PASTE
  • 3 tablespoon Dijon
  • 2 tablespoons honey
  • 1 teaspoon dry thyme
  • 1 teaspoon dry oregano
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • ½ teaspoon garlic powder
TOOLS:
  • Meat Thermometer
Instructions
MAPLE ACORN SQUASH INSTRUCTIONS:
  1. Preheat the oven to 425 degrees F.
  2. Spray aluminum foil lined baking sheet with cooking spray. Put the acorn squash, in a single layer on an aluminum foil lined baking sheet. Brush the maple syrup on both sides of the squash and evenly sprinkle brown sugar across the top.
  3. Roast the squash until tender about 30-40 minutes. Lightly season with salt and pepper.
CORNBREAD CRUSTED LAMB INSTRUCTIONS:
  1. Mix Dijon mustard, honey, dry thyme, dry oregano, salt, black pepper, garlic powder in a medium bowl together then sit it to the side. In a separate bowl mix cornbread crumbs and fresh chopped herbs (basil and parsley) and olive oil to help the crust stick together then set bowl aside.
  2. Generously season the entire lamb with salt, pepper and cayenne. Heat a large skillet on medium high until hot then add in vegetable oil. Add lamb racks (do this in batches if the skillet isn’t big enough) to the hot skillet fat side down and sear for about 5-6 minutes. Remove lamb racks from the heat and let rest (fat side up) for approximately 10 minutes.
  3. Transfer lamb to a baking sheet fat side up. Evenly brush honey mustard paste on the fat sides and front cap of lamb then take the cornbread mix and press into the lamb so it sticks and is completely coated. Put the racks into 425 degree preheated oven for 15 minutes. Reduce heat to 300 degrees and monitor lamb until the center reaches an internal temperature of 130 – 140 degrees for medium rare to medium range. Cut each rack into double chops and serve on a platter.
 

Cornbread Crusted Rack Of Lamb with Maple Acorn Squash

Cook Time: 45 minutes

Serving Size: 6-8

Cornbread Crusted Rack Of Lamb with Maple Acorn Squash

Cornbread Crusted Rack of Lamb with Maple Acorn Squash - Every Thanksgiving I always ask myself what can I do different? Well, this year lamb was my special ingredient.

Ingredients

    MAPLE GLAZED ACORN SQUASH
  • 2 tablespoons light brown sugar
  • 2 tablespoons real maple syrup
  • 2 small acorn squash (1 pound each), cut in half, seeds removed
  • Kosher salt and freshly ground black pepper
  • Nonstick cooking spray
  • CORNBREAD CRUSTED LAMB:
  • 2 6-8 bone racks of lamb (2 to 2¼ pounds each), bones cleaned
  • 2 cups Cornbread Crumbs
  • ? cup flat leaf parsley, roughly chopped
  • ? cup Basil, roughly chopped
  • 2 tablespoons vegetable oil
  • 1-2 tablespoon olive oil
  • ½ tablespoon sugar (optional)
  • Salt
  • Pepper
  • Cayenne
  • HONEY MUSTARD PASTE
  • 3 tablespoon Dijon
  • 2 tablespoons honey
  • 1 teaspoon dry thyme
  • 1 teaspoon dry oregano
  • ¼ teaspoon salt
  • ? teaspoon black pepper
  • ½ teaspoon garlic powder

Instructions

    MAPLE ACORN SQUASH INSTRUCTIONS:
  1. Preheat the oven to 425 degrees F.
  2. Spray aluminum foil lined baking sheet with cooking spray. Put the acorn squash, in a single layer on an aluminum foil lined baking sheet. Brush the maple syrup on both sides of the squash and evenly sprinkle brown sugar across the top.
  3. Roast the squash until tender about 40 to 45 minutes. Lightly season with salt and pepper.
  4. CORNBREAD CRUSTED LAMB INSTRUCTIONS:
  5. Mix Dijon mustard, honey, dry thyme, dry oregano, salt, black pepper, garlic powder in a medium bowl together then sit it to the side. In a separate bowl mix cornbread crumbs and fresh chopped herbs (basil and parsley) and olive oil to help the crust stick together then set bowl aside.
  6. Generously season the entire lamb with salt, pepper and cayenne. Heat a large skillet on medium high until hot then add in vegetable oil. Add lamb racks (do this in batches if the skillet isn’t big enough) to the hot skillet fat side down and sear for about 5-6 minutes. Remove lamb racks from the heat and let rest (fat side up) for approximately 10 minutes.
  7. Transfer lamb to a baking sheet fat side up. Evenly brush honey mustard paste on the fat sides and front cap of lamb then take the cornbread mix and press into the lamb so it sticks and is completely coated. Put the racks into 425 degree preheated oven for 15 minutes. Reduce heat to 300 degrees and monitor lamb until the center reaches an internal temperature of 130 – 140 degrees for medium rare to medium range. Cut each rack into double chops and serve on a platter.
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