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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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Black Food Bloggers Virtual Friendsgiving Feast

Black Food Bloggers Virtual Friendsgiving Feast

Check out this Friendsgiving roundup of 37 holiday inspired recipes by 19 of the most talented black food bloggers from around the web. 

It’s that time of the year again, Thanksgiving, every foodies favorite holiday. And no season in my household would be complete without kicking off a good old friendsgiving potluck. So this year I along with 18 of my friends from around the web came together to share our favorite Thanksgiving recipes. There is something for everybody across every necessary category, I mean EVERY RECIPE YOU NEED for the best Friendsgiving or Thanksgiving, period! So dig in and get inspired because now there is no excuse why your table’s spread shouldn’t be knocking the socks off all your guests.

My friendsgivings always start off with a good cocktail and once I’m nice and warmed up I swarm the dinner table. So let’s get to it!

My friends can throw down right? I think we covered everything but if your favorite recipe is missing leave me a comment below.

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Guide to the Best Damn Greens Ever

Guide to the Best Damn Greens Ever

This vibrant Pink Spaghetti with Beet Pesto is deliciously nutty, earthy and full of flavor. The beet pesto is perfect with pasta but can also be used on breads and as a pizza sauce.

You might be asking, “Meiko what are you up to now with this pink pasta crap?” And I would respond with a sassy, Hol’ Up Boo – dot dot dot, it’s not as crazy as you think. Rest assured I’m not in some lab coat testing food with absurd artificial chemicals and dyes to achieve this color. This dish is about as natural as Issa Rae’s flat twists, honey.

 

That being said I will forewarn you that this recipe may feel a bit like DIY project because plastic gloves (and maybe even an apron) are a necessity.

 

Plus we are wrapping up breast cancer awareness month and I can’t think of a more suitable contribution than a pink recipe that tastes even better than how amazing it looks.

 

Watch This VIdeo Label

The secret to achieve the pasta’s rich color was the inclusion of beets. Yes I said it, beets. And I’m not talking about the pre-diced and sliced kind. I used the ones that look like you just pulled them out of your garden with the root still intact.

I love beets for their flavor and all their amazing nutritional benefits but I honestly don’t cook with them much. So once I got over the initial alarm of the girth of the vegetable and put on my plastic gloves, it was smooth sailing from there.

To prepare the dish I boiled the beets until they were tender. After that rinse them to help them cool down. From there its pretty easy to remove the outer skin (this is where the plastic gloves are important in order to avoid staining your hands). I was feeling extra domestic that day but you don’t have to do all this. You can certainly start with pre-peeled and sliced or cubed beets if you like.

I then pulsed the chopped beets in food processor with all the other ingredients and you end up with a vibrant and smooth beet pesto. From there you just toss your already cooked pasta in the pesto and the noodles absorb the color from the beets. It’s like magic.

Not only is the dish striking but also beyond delicious. I could definitely see you getting a few cool points if you served this at your next dinner. Give it a try and let me know your thoughts.

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 Stuffing

Prep Time: 45 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 30 minutes

Yield: 10-12

Home-Style Turkey Stuffing

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

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

    Neckbones or Innards
  1. 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.
  2. Use fork and/or hands to remove shredded meat from bone (and or chop) and set aside.
  3. Dressing:
  4. Preheat oven 350 F
  5. 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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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.

The this recipe label
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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Momma’s Deep Dish Mac & Cheese

Momma’s Deep Dish Mac & Cheese

Momma's Deep Dish Mac & Cheese

Prep Time: 45 minutes

Total Time: 45 minutes

Serving Size: 15

Momma's Deep Dish Mac & Cheese

Momma's Deep Dish Mac & Cheese Recipe Type : Holiday Cuisine: Comfort Food Author: Meiko Cook time: 60 mins Total time: 1 hour Serves: 12 servings You can thank my mom for this delicious deep dish Mac & Cheese recipe. And her shortcut for allows you to achieve a solid yet creamy consistency without the hassle of making a homemade bechamel sauce

Ingredients

  • 16oz pack large elbow noodles
  • 2 eggs, whisked
  • 2 cups sharp cheese, shredded and divided
  • 1 cup smoked gouda, shredded and divided
  • 1 cup whole milk mozzarella, shredded and divided
  • 3 tablespoons butter
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ? teaspoon cayenne pepper
  • 1 cup cottage cheese
  • 1 cup sour cream
  • water to boil noodles
  • 1 (10.75 oz.) can cheese soup or cream of mushroom
  • ¼ - ½ cup milk

Instructions

  1. Preheat oven 325 degrees
  2. In a large pot, boil water and prepare pasta as package instructs for al dente. Once pasta is al dente remove the pot off the heated burner. Pour pasta into strainer to remove water then add it back to the warm pot. Let the heat of the pot steam out any excess water off the noodles. Heat should be turned off.
  3. Add in butter to the pot and stir, the the residual heat melt the butter until it is completely dissolved and has coated all the pasta.
  4. In a separate bowl add together sour cream, cottage cheese, 1 cup of sharp cheddar, ½ cup gouda, and ½ cup of mozzarella, cheese sauce, milk and all of your seasonings and whisk well. Add the mixture to your pot of al dente noodles and make sure they are fully coated. This is the perfect time to taste the pasta mixture to ensure it is seasoned well. Feel free to add more salt and pepper if needed.
  5. By this time your pot should have cooled down. If so, this is a good time to add in your whisked eggs and lightly stir. No more tasting after the eggs have been added.
  6. In a generously greased baking pan (I used 11x7') pour in half of you pasta mixture. Top that layer with half of your remaining cheeses but make sure to save half. Then add in the remaining pasta mixture and top it evenly with the remaining three cheeses.
  7. Cover baking dish with aluminum foil and bake it for 30 minutes. After 30 minutes, increase the heat to 425 degrees, remove the aluminum foil and bake for an additional 10 minutes or until the cheese bubbles start to turn golden brown. Watch the oven closely to prevent burning. Serve warm!
  8. **I recommend that you purchase block cheese and shred it yourself. Pre-shredded cheeses tend to have a flour coating that prevents melting.

Notes

I recommend that you purchase block cheese and shred it yourself. Pre-shredded cheeses tend to have a flour coating that prevents melting.

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