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Hot Zaddy

Hot Zaddy

Think of a Hot Zaddy as an Hot Apple ToddyIngredients include: warm apple cider, lemon juice, cinnamon, honey, bourbon and fresh slices of apples and lemons. This is the perfect warm seasonal cocktail to cozy up with your special somebody (aka zaddy) on a cold winter night.

So the other day I went to go look up what the word zaddy meant. Sad right? I had a general idea of what it meant but I was watching tv and heard it used in a few different contexts and got confused. So I decided to do a little research just to make sure I was using it right. That’s when you know your old age is kicking in.

 

I, of course, went to urban dictionary to see their thoughts but I really loved the definition from jezebel that says:

 

zaddy is a guy you look at and think, zamn, zaddy… Immediately, you know in your heart who’s not a zaddy. It’s an instinctual response that’s not worth explaining in depth because you’re supposed to just feel it. The subject is not merely conventionally “hot”—he’s a zaddy … 

 

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I read that definition and immediately it all became crystal clear. A zaddy is a hot guy you want to cozy up to and call daddy (wink wink – you can draw your own conclusions from there). After all that all I knew is I wanted to cozy up to cocktail so I thought, what would a drink look like that made me say ZAMN ZADDY?! LOL. It would have to warm to the point of steaming, spicy with a little kick, and it would have to look sexy, I mean drop dead gorgeous.

From there I jumped in the kitchen and got to work. My favorite seasonal cocktail is a hot toddy so I thought I’d do a twist on it by adding piping hot apple cider with fresh cinnamon, honey, lemon juice and fresh sliced apples and don’t forget the bourbon.

I took a sip and melted, “this is it!” I can’t think of a better translation. Move over hot toddy, the hot zaddy is in town. Doesn’t it sound like it should be a drink any way? I’m definitely trying to make this a thing. So when you all go out ask for Hot Zaddy and coach the bartender on how to make it.

But if you want to make it at home it’s a few simple ingredients with big flavor and finesse. This simple cocktail is perfect to warm up to on a cold night and will definitely be on regular rotation November through December. I hope you agree. Enjoy!

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: 15 minutes

Serving Size: 2

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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Vegan Candied Brussels Sprouts

Vegan Candied Brussels Sprouts

Vegan Candied Brussels Sprouts – A rich citrus and brown sugar reduction coats each deliciously crispy morsel of brussels sprouts and is topped with sliced almonds and dried cranberries.

Every one of my family members has told me BOLDLY to my face that they don’t eat brussels sprouts – that is, until they try these bad boys. My recipe for candied brussels sprouts are vegan friendly which make them the ultimate crowd pleaser.  First I nearly cut the cooking time in half by quartering the brussels sprouts instead of halving them. Then I make the brown sugar sauce that includes orange juice, lemon juice, sautéed red onions and seasoning that is reduced down until thick and sticky. The reduction is poured over the crispy brussel sprouts and topped with a bit of crunch from the sliced almonds and dried cranberries. With these deliciously rich brussels a little goes a long way.

 

Do you plan to make this recipe? Be sure to tag @meikoandthedish on Instagram and hashtag it #meikoandthedish.

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Vegan Candied Brussels Sprouts

Ingredients

  • 2 lb fresh brussels sprouts, quartered
  • 3 tablespoons olive oil, divided
  • 2 teaspoons kosher salt
  • 1/3 cup almonds
  • ¼ cup dried cranberries
  • zest of half an 2 (1/2 teaspoon)
  • Brown Sugar Reduction
  • 1 ½ cups brown sugar
  • 3 tablespoons orange juice
  • 1 tablespoon lemon juice
  • ½ teaspoon kosher salt
  • ½ teaspoon black Pepper
  • ½ teaspoon smoked paprika
  • zest of half an orange (1/2 teaspoon)

Instructions

  1. Adjust oven rack to upper position and preheat the oven to 400 degrees.
  2. Cut the brussels sprouts in quarters and toss in a bowl with 2 tablespoons olive oil and 2 teaspoons kosher salt. Cover 2 large rimmed baking sheet with foil and spread the sprouts out on the pans so that there's just a single layer without them overlapping each other.
  3. Transfer pans to oven to roast side by side for 15-20 minutes, shaking the dish every 5 minutes until dark and caramelized. Watch cooking time since it can vary based on the size of the sprouts.
  4. While roasting, in a small saucepan over medium heat, add 1 tablespoons of olive and red onion and sauté until tender (approximately 5 minutes). Stir in remaining ingredients for the brown sugar reduction and reduce until sugar dissolves and the sauce has thickened.
  5. Remove from brussels sprouts the oven and place in a heat-resistant bowl or serving tray. Slowly add in the sauce and toss them, a little at a time, to ensure they stay nice and crispy.
  6. Top with sliced, almonds, dried cranberries and orange zest.
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Home-Style Turkey Dressing

Home-Style Turkey Dressing

Home-Style Turkey Dressing – Moist turkey dressing matched with the perfect blend of cornbread, bread crumbs and savory veggies makes this the perfect Thanksgiving side dish.

Stuffing is probably one of my top 3 favorite Thanksgiving sides. I normally leave the stuffing making up to my sister Marsaidees. Unfortunately I won’t be spending the holidays with my family this year so I’m on my own. I decided to do my own spin on her traditional cornbread dressing recipe by adding bread crumbs and red bell pepper for additional texture and flavor. The inside of the dressing is exceptionally moist by using the homemade stock and then it is topped with butter to achieve a nice crispy top while baking. This recipe will definitely send the family running back for seconds.

 

Do you plan to make this recipe? Be sure to tag @meikoandthedish on Instagram and hashtag it #meikoandthedish.

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Home-Style Turkey Dressing

Ingredients

  • 1 (8x8 baking pan) crumbled day old cornbread (16 oz)
  • 2 tablespoons olive oil
  • 2 cups dried seasoned stuffing
  • 2 turkey necks (or the turkey Innards)
  • 1 red bell pepper, chopped
  • 1 large onion, chopped
  • 2 celery stalks chopped
  • 8 oz white mushrooms, chopped
  • 2 teaspoons ground sage
  • 2 teaspoons black pepper
  • 2 teaspoons kosher salt
  • 2 teaspoons onion powder
  • 2 teaspoon granulated garlic
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 2 eggs
  • 3 cups poultry broth
  • 1/4 cup butter, melted

Instructions

  1. Neckbones or Innards
  2. Place neck bones (or innards) in a covered medium size boiling pot of water. Occasionally check them and add more water as needed. Neckbones should always be submerged in water. Let them boil for 45-60 minutes or until meat is tender and falling off the bones. Remove them from the pot and let cool. Reserve stock.
  3. Use fork and/or hands to remove shredded meat from bone (and or chop) and set aside.
  4. Dressing:
  5. Preheat oven 350 F
  6. Add oil to medium sized pan on medium heat. Once hot add onions, celery and bell peppers and cook for 5 minutes. Add mushrooms and cook until all vegetables are softened. Add in all seasonings: sage, oregano, thyme, granulated garlic, onion powder, salt and pepper as well as the shredded meat and mix together. Then remove from heat.
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