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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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Chocolate Banana Peanut Butter Protein Shake

Chocolate Banana Peanut Butter Protein Shake

Chocolate Banana Peanut Butter Protein Shake

Cook Time: 5 minutes

Serving Size: 1

Chocolate Banana Peanut Butter Protein Shake

Chocolate Banana Peanut Butter Protein Shake - I love the combination of chocolate and peanut butter and after a great work this keeps me from going to the donut shop.

Ingredients

  • 2 frozen bananas, chopped
  • ¼ cup almond milk
  • 3 tablespoons of Chocolate Cacao Raw Protein Powder
  • 1 tablespoon PB2 Powdered Peanut Butter

Instructions

  1. Put all ingredients in a blender and blend until smooth then serve
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Candied Yam Casserole with Brown Sugar Streusel

Candied Yam Casserole with Brown Sugar Streusel

I don’t want to say much because this video speaks volumes but I must assure you that this Candied Yam Casserole recipe is just as good as it looks. I remember the first time I created this recipe for our family Thanksgiving back in San Diego and mouths just dropped.

We were at my mom’s home with a handful of family members and plates were packed to the brims with all Thanksgiving regulars. Everybody dug in and did the typical “rotation of the plates,” critically tasting each dish. Turkey, check. Mac & cheese, on point. Greens, ok you did that.  Candied yam casserole … hmmm … FIYAAAAAAAAA! Immediately it was like the day of Pentecost. The Holy Ghost, in true form, fell upon the saints and they started speaking in tongues as the yams hit their palates.

Naturally I’m sitting in my seat pretending to be humble but mentally popping my collar because I knew I brought the heat.  It’s my special ingredient is what truly separates my casserole from all the other sweet potato casseroles out there.

Ginger + Yams whaaaa???

The addition of fresh grated ginger makes all the difference. Boom I said it. Whaaa???? The other day I just went to the store with my best friend to get the ginger and her first response was, “I don’t even know what that thing is.” It made me realize that everyone has heard of ginger but few people even know what it looks like in its natural form.

Yes, it is this little oddly shaped root vegetable elevates the flavor of all the other ingredients in the candied yam casserole. Additionally, the brown sugar crumble adds just enough contrast and buttery sweetness to make your tongue start hitting the quan. I would also like to add that this dish only takes 25 minutes to blow your mind. Trust me when I say you want this on you Thanksgiving menu.

Dig in,

P.S.

 

 

Friendly reminder that there are only 5 more days left to enter the Jord Wood Watches giveaway. You get a chance to win $20-$75 e-gift codes for their shop. The awesome part about it is that everyone who enters wins something!!!!  As I like to say, there are losers in #TeamGreedy, we eats it all. One of these watches will make the perfect gift. #InTimeForTheHolidays #EnterNow The contest will close November 20th at 11:59pm.

Giveaway sponsored by Jord Wood Watches

5.0 from 2 reviews
Candied Yam Casserole with Brown Sugar Streusel
 
Cook time
Total time
 
Traditional candied yam flavor taken up like 10 notches with a bubbly, crunchy brown sugar crumble.
Author:
Recipe type: Holiday Desserts
Cuisine: Comfort Food
Ingredients
  • (1) 40 oz. can + (1) 27 oz. of canned yams drained
  • ½ cup fresh squeezed orange juice
  • 2 tablespoons lemon juice
  • 1 teaspoon orange zest
  • ½ teaspoon lemon zest
  • ½ teaspoon vanilla
  • ½ teaspoon fresh ginger, grated
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • pinch of black pepper
  • pinch of salt
Brown Sugar Streusel
  • 1 cup pecans (or your favorite nuts), chopped
  • 1 stick of unsalted butter, chopped
  • ¾ cups flour
  • ¾ cups brown sugar
  • ¼ teaspoon salt
Instructions
  1. Preheat oven to 400 degrees
  2. In a large bowl, add yams (drained) and mash until smooth with light chunks. Stir in orange juice, lemon juice, lemon zest, orange zest, black pepper, salt, vanilla, ginger.
  3. In a separate bowl add pecans, flour, salt and brown sugar and stir until mixed. Cut chilled butter into pieces and add it to the dry bowl of dry ingredients. With you hands work the butter into the dry ingredients until large, moist clumps begin to form.
  4. In a greased casserole dish pour yam mixture and spread evenly. Sprinkle brown sugar crumble over top. Bake for 15-20 minutes until bubbly and golden brown.
 

Candied Yam Casserole with Brown Sugar Streusel

Cook Time: 25 minutes

Serving Size: 6-8

Candied Yam Casserole with Brown Sugar Streusel

Candied Yam Casserole with Brown Sugar Streusel - In my family I am in charge of cooking for Thanksgiving and this is one recipe that must be on the menu every year.

Ingredients

    Candied Yams
  • (1) 40 oz. can + (1) 27 oz. of canned yams drained
  • ½ cup fresh squeezed orange juice
  • 2 tablespoons lemon juice
  • 1 teaspoon orange zest
  • ½ teaspoon lemon zest
  • ½ teaspoon vanilla
  • ½ teaspoon fresh ginger, grated
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • pinch of black pepper
  • pinch of salt
  • Brown Sugar Streusel
  • 1 cup pecans (or your favorite nuts), chopped
  • 1 stick of unsalted butter, chopped
  • ¾ cups flour
  • ¾ cups brown sugar
  • ¼ teaspoon salt

Instructions

  1. Preheat oven to 400 degrees
  2. In a large bowl, add yams (drained) and mash until smooth with light chunks. Stir in orange juice, lemon juice, lemon zest, orange zest, black pepper, salt, vanilla, ginger.
  3. In a separate bowl add pecans, flour, salt and brown sugar and stir until mixed. Cut chilled butter into pieces and add it to the dry bowl of dry ingredients. With you hands work the butter into the dry ingredients until large, moist clumps begin to form.
  4. In a greased casserole dish pour yam mixture and spread evenly. Sprinkle brown sugar crumble over top. Bake for 15-20 minutes until bubbly and golden brown.
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Cashew Crusted Salmon with Pesto and Honey [VIDEO]

Cashew Crusted Salmon with Pesto and Honey [VIDEO]

[RECIPE]

Boy did I need this dish! After two days of trying to record my recipe video, alone, I had worked up an appetite worthy of eating this whole 1 1/2 pound fillet. Did I actually eat it all? Ha, I will never tell. That is a secret best kept between me and the big guy upstairs. But if you decide to, I won’t judge. It’s just that good.

I am learning so much as I take control of production for my site. I’ve been using a DSLR camera for the first time and those “bad boys” are tricky. I can tell that everyday my photography skills are improving. And I wouldn’t say I’ve mastered but I’ve pretty much found my way around photoshop, illustrator, final cut pro and next I am going to teach myself html coding. Sounds like fun, I know.

Below is my very first video project. I designed, developed, produced, directed, shot, and edited everything in this video. Is it a little blurry? Yes. Is the lighting a little funky? Mmm hmmm. Is the sound kind of pitchy? You betcha. Nevertheless, I still love what I created and can’t wait to do the next one. I hope you enjoy it too.

You learn a lot about yourself while recording your own video, for instance, all of the annoying things that you say but you had no idea that you said them. I apparently love to say “bad boy” whether it makes sense to or not. It’s quite embarrassing. No one, I repeat, no one should say it as many times as I did unless they are getting signed to a record deal, and I am not.

For the recipe, I used a food processor to break down the nuts first. I know not everyone has a food processor so don’t feel like its is a necessary tool. You will just need to use a little more elbow grease. When I didn’t have a food processor or a blender I would merely put my cashews in a ziplock bag and pounded them with a canned good until the nuts were roughly where I wanted them to be. Sometimes you just gotta get scrappy with what you got.

As you can see in the video the salmon is so easy to make.  I made a whole fillet but you can also use the recipe for individually cut pieces. If you do, I would recommend cutting down the cooking time by 3-4 minutes.

I used cashews to crust the salmon but you can use any type of nut that you want. As a matter of a fact, you can do this on any type of fish that you want. I have also tried it on trout and it worked out great.

I mentioned in the video that store bought pesto can be used for the recipe but if you want to take things up a notch feel free to use my recipe for homemade pesto sauce. It’s out of this world. Enjoy!

Cashew Crusted Salmon with Pesto and Honey [VIDEO]

Cook Time: 25 minutes

Serving Size: 4

Cashew Crusted Salmon with Pesto and Honey [VIDEO]

Cashew Crusted Salmon with Pesto and Honey - This is one of my favorite go to recipes thats fast to prepare and great for a healthy meal.

Ingredients

  • 1 salmon fillet, 1½ pounds
  • 1½ cups of cashews
  • 1½ tablespoons of pesto
  • 1½ tablespoons honey
  • ? of a sliced lemon
  • 1 teaspoon olive oil
  • ¼ teaspoon grated lemon rind
  • salt, pepper, garlic powder
  • cooking spray

Instructions

  1. Preheat oven to 425 degrees. Line a baking sheet with aluminum foil; lightly spray foil with cook spray; set aside. In a food processor, combine cashews, lemon rind, and some salt, pepper and garlic powder. Pulse until coarse crumbs form
  2. Place salmon on prepared sheet and pat dry with a paper towel. Rub lemon slice against the meat of the salmon on each side. Lightly brush olive oil on the side that is facing down. Season each side with salt, pepper, and garlic powder.
  3. In a separate bowl mix together pesto sauce and honey. Spread top of fillet with pesto and honey mixture; then top with crumb mixture, pressing gently to adhere. Roast salmon for 15 minutes.
  4. Sprinkle with additional lemon and honey before you serve.
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