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Summer Ready DIY Refreshments Bar

Summer Ready DIY Refreshments Bar

Are you ready for Summer or Nahhhhh? I’m sitting here looking at the rain outside my window and counting down the days:

counting down gif

Summer is my absolute favorite time of the year but it can’t get here fast enough. I just feel like Spring has been moving through like snails and I am ready to live my life. This Spring cabin fever has got to go because I have some big plans this Summer including smashing through watermelon like,

pool-side maxing with my girls looking extra fierce,

while out here drinking cold coca-cola as if it were the fountain of youth,

Hon-eee, I literally cannot wait.

Summer is also entertainment season for me because you know I love having the girls over for a good kiki. Listen, I am going all out for my first Summer shindig and I’ve already got all the plans in place:

  • Amazing refreshments
  • Interactive activities
  • Ice cream galore – Yaaasss bring on the ice cream!!!

I’ve already thought of it all and I’ve even 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

and even a How-To on DIY Kozies. Nuff said.

Check out the tutorial here and also find out more about all their amazing Summer promotions.

Portobello Skillet Enchilada Pie

Portobello Skillet Enchilada Pie

Portobello Enchilada Skillet Pie – Toasted tortillas layered with green enchilada sauce, pepper jack cheese and portobello mushrooms melted with an extra layer of crumbly queso fresco. Afterwards top with all your favorite fixings. This easy dish will quickly become your summer favorite.

I don’t know about you but lately my timeline has been bombarded with conversations about trends, all kinds of trends. Some of them I have:

  • subscribed to
  • paid my membership
  • gotten on board
  • and I’m COMPLETELY here for

Others, however, I’m left quite confused about. For example, all last week you couldn’t turn on your television without hearing about the male romper phenomenon hitting the streets. ROMPHIMS, as they are so appropriately named, may have taken the world by storm but I’m just left with a side-eye emoji 😒 . Who knew men were envious of the ease and simplicity of our rompers. CAN US LADIES KEEP ANYTHING FOR OURSELVES?

Listen honey, I am quick to throw on a good romper in the spring. So fellas I get the appeal. But I’m having nightmares about my boyfriend asking to borrow mine and I wake up in cold sweats. I love you honey but I’m not trying to be THAT CLOSE!

On the other hand I am absolutely loving this hair graffiti trend. It is so creative and screams Summer music festival hair. Sign me up!

And finally when it comes to food, one-pan dishes are all the rage. And with it being “spring into summer” time, a girl’s gotta lighten things to keep it cute. So I am submitting my uber delicious contribution to the melting pot of trends (pun intended): Portobello Skillet Enchilada Pie.

Friends when I tell you to stop what you are doing and take a sip of this sweet tea that means I need you to pay attention. This Portobello Skillet Enchilada Pie recipe deserves your attention.  This dish feeds my soul so I know you would love it too.

The thing about a good one-skillet dish is that it is perfect for the girl on the go like me. Most of these types of recipes involve the oven at some point in the process because you want to, as best as possible, achieve even cooking around all of your components. This just means, if you haven’t already, you need to invest is cookware that gives you the versatility to go from stovetop to oven at the drop of a dime.

Which is why I live for my Circulon cookware set. If I start my dish stove-top, I can just through it into the oven to keep the party going and BOOM BANG POW we are good to go! [SKIP to Enter Giveaway to WIN Circulon Cookware]

circulon cookware

With this Portobello Skillet Enchilada Pie recipe the typical enchiladas are made “waist friendly” with the substitution of succulent portobello mushrooms instead of meat, and “time friendly” with an easy tortilla-layered pie that evokes all the traditional enchilada flavors.

You can prepare the portobello filling ahead of time but when you are ready to assemble the pie you layer all the ingredients in one oven safe skillet as follows:

  1. Green Tomatillo Sauce
  2. Toasted Tortilla
  3. Pepper Jack Cheese
  4. Portobello Mix
  5. [REPEAT]
  6. Toasted Tortilla
  7. Queso Fresco
  8. Oven

It takes maybe 10 minutes for the cheese to get all melted and delicious and then you just serve it with your favorite toppings. By the way, prepare yourself for one of the best bites you’ve ever had in life. This is a trend that will probably become a regular staple … just warning ya. Enjoy!



Enchilada ingredients

4 tablespoons vegetable oil

1 large red bell peppers, diced

12 oz portabello mushrooms, chopped

2 tablespoons of Worcestershire sauce

juice of ½ lime

2 garlic cloves, minced

¼ cup cilantro leaves

3 flour tortillas, toasted (approx. 10 inches)

10 oz of green enchilada sauce

2 cups of pepper jack cheese, shredded

1 cup of queso fresco or cotija

Salt and pepper to taste


Tools Used

Circulon Innovatum Stainless Steel Cookware

Portabello Skillet Enchilada Pie

Get The Full Recipe

ENTER TO WIN: Circulon Innovatum 10-Piece Cookware Set

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• Heavy-duty, Innovatum Stainless Steel promotes fast, even cooking
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The winner will be notified by email on Friday 06/06

*Winner has 1 week to claim prize.  If prize is unclaimed then another winner will be chosen.

*Open to US residents only.

*Contest ends on 06/03 at 11:59pm est.

Summer Stone Fruit Salad

Summer Stone Fruit Salad

You know you are in the peak of summer when your local Wholefoods assigns 20% of their floor pad to stone fruit. Yesterday I walked into the devil’s den, aka the money sucker, aka taste test central, aka damn it they got me again, aka Whole Foods; and I am greeted by a beautifully vast display of stone fruit. I mean all you can eat peaches, plums, nectarines, apricots and pluots in different varieties. “LORD help me nooooowwwww,” the words I cried deep in my spirit knowing that I wasn’t going to be able to resist going ALL the way in. And by all the way in I mean, buying several of each.

It’s so funny to that I worked in retail, I know all the tips and tricks to catch the customers eyes and to drive sales but I still fall victim to ruse of a good display. Soooo, 10 lbs of stone fruit later I cheerfully bring you this delicious Summer Stone Fruit salad.

But what brings the dish home is the jalapeno and prosecco Vinaigrette … yes you heard that right, I used the traditional olive oil base and blitzed in fresh jalapeno, lemon zest and mint, prosecco, honey and salt and pepper and it turned out to be a perfect addition to the salad.

Finally I topped the salad with feta, toasted pecans microgreens and a little bit more mint. Let me tell you when I took the first bite I knew that salad had no chance for survival.

Listen, don’t take my word for it, try it for yourself. This recipe is super easy to execute and is perfect for a summer bbq. You can use any combination of stone fruit. Let your creative juices run wild. And if you give it a try, make sure you tag your girl #meikoandthedish @meikoandthedish #teamgreedy.

Summer Stone Fruit Salad

Cook Time: 10 minutes

Serving Size: 3-4 servings

Summer Stone Fruit Salad

Summer Stone Fruit Salad - a blend of ripened juicy stone fruits like peaches, nectarines and drizzled in a jalapeno prosecco vinaigrette. Yum


  • 4½ - 5 cups of pitted and sliced stone fruit (I used a peach, nectarine, two plums, two apricots and 2 pluots)
  • ¼ cup microgreens
  • ¼ cup pecans, chopped
  • ? cup mint
  • ? cup feta
  • jalapeno & prosecco vinaigrette


  1. Preheat oven 350 degrees. Spread chopped pecans across a baking pan and until golden brown, stirring often. Take out of the oven after 6-10 minutes. Let cool.
  2. Combine sliced fruits in a serving bowl. Add feta, toasted pecans, micro-greens and mint. Pour on vinaigrette and lightly toss to combine. Cover and chill in the fridge.
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Barbeque Spare Ribs

Barbeque Spare Ribs

Today is July 1st. I love the month of July. In full transparency, part of that may be because its my birthday month … whoop whoop … but it is also because this is the month that feels most like summer to me. By now people have officially dusted off their grills, purchased their favorite new beach towel and have gotten at least one mosquito bite (they come out in the summer don’t they).

It is also the month we celebrate America’s Bday, 4h of July. And might I say one of the best food holidays on the calendar. Barbecue grills around America are LIT … literally.

PAUSE! Let me just say that I am mad at myself for even saying that. I kind of hate this new phrase/term “lit” “littastic” “lituation”, whateva. I think its sooooo dumb and waaaaaaaayyyy too overused but it’s just like one of those bad songs that get stuck in your head and you end up humming the words. Same thing. I think this means that I am no longer cool and hip and frankly, I’m ok with that.

Any who, as I was saying, this is the time that barbecues around America resurrect to reclaim their smoky charred glory. I can think of no better dish to formally welcome in the holiday than a good plate of barbecue ribs. I am a rib enthusiast and somewhat of a snob. When we start talking bbq and ribs all of the sudden my Kansas city roots come out with a vengeance because we all know Kansas City has the best bbq. J

While I wish I were back in KC eating a plate of ribs from Gates or Jack Stacks instead I will be making my own for Independence day. I do a combination of baking and grilling the ribs to lock in moisture and tenderness. But before I do anything I like to remove the tough layer of skin from the undercarriage of the ribs (also known as silverskin membrane). Removing this allows the flavor from my spice rub to penetrate the meat of the ribs better and alleviates me having to eat through that tough skin.

After baking the ribs, I light up grill and throw them on to get a good smoky char. I flip them a couple times while basting with bbq sauce to make sure that the sugar from the sauce doesn’t cause the ribs to burn. After that it’s every man for himself. The ribs are always the first things to go on the menu. You have to be ready to grab yours as soon as the come off the grill. My great grandma Vera Mae always said the early bird catches the worm! And in this case she was definitely right.

This is an awesome resume to add to your 4th of July menu. Give a try and if you do, don’t forget to take photos and tag #MeikoAndTheDish online!


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Barbeque Spare Ribs

Cook Time: 3 hours, 15 minutes

Serving Size: 6

Barbeque Spare Ribs

Barbeque Spare Ribs - Nothing says summer like the smell of these barbeque spare ribs are sure to please any crowd!


  • 2 racks spareribs
  • 2 cups your favorite bbq sauce
  • apple cider vinegar
  • water
  • Spice Rub:
  • 5 tablespoons brown sugar
  • 4 tablespoons garlic powder
  • 2½ tablespoons ground mustard
  • 2 tablespoons. Paprika
  • 2 tablespoons salt
  • 1 tablespoon finely ground Kona coffee
  • 1 tablespoon celery salt
  • ½ tablespoon onion powder
  • 2½ teaspoons cayenne pepper
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons allspice


  1. Combine ¾ cup apple cider vinegar with 2 cups water and place the ribs in this mixture to soak for about 30-45 minutes. Drain and pat the ribs dry with a paper towel (do not rinse).
  2. In a bowl, combine the brown sugar, paprika, ground mustard, onion powder, garlic powder, coffee, celery salt, cayenne pepper, salt, black pepper and all spice.
  3. Remove the tough skin from the backside of the ribs. Starting at one end of the rack slide pairing knife under the membrane right next to the bone to give you leverage to get a good grip and pull the skin down the rack of ribs.
  4. Rub the ribs evenly with the spice blend and place on a baking tray. Add about ? cup of the residual vinegar water mixture to the baking tray and wrap the tray with aluminum foil. Place in preheated 325 degree oven for 2 hours.
  5. Once the ribs are done strike up the grill (medium heat). Liberally brush the ribs with your favorite bbq sauce on both sides. Transfer ribs from the oven to the grill, discarding cooking liquid. Grill for 5 minutes meat side up. Turn over the ribs and baste the side up with barbeque sauce and grill 5 minutes more. Turn one final time and baste again with barbeque sauce, and grill 5 more minutes.
  6. Remove from grill and add more sauce if desired.
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