Melany’s Guydlines - SSL compatible header code:
Have you already ditched your food resolution?

Have you already ditched your food resolution?

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #WellYesMoment #CollectiveBias

The the other day I ran across startling fact while I was doing my daily exercise (aka walking through Walmart, lol). Researchers estimate that approximately 80% of New Year’s resolutions fail by the second week of February. WOW!!! Which basically means most of you reading this right now with a double cheeseburger in your hand when you know you should be eating baked chicken.

But it’s true, most of us do start this the New Year excited for a fresh start and ready to embrace new habits that make us better people. It’s always the same, you enter the New Year with the typical resolutions: lose 15 lbs, become insanely rich, and just be a better person in general, aka stop flicking off the meter-maid when you going through the toll line. 😂 Each year you write down your list, you make a vision board, you recruit accountability partners etc. But many of those goals are fading into the wind by mid-February – enter that double cheeseburger.

Did you know 1 out of 5 resolution lists include losing weight and/or eating healthier making it the most common New Year’s resolution? I’m not surprised because my most challenging resolution every year seems to deal with food, which probably isn’t too much of a surprise considering that I am a food blogger. But honestly, I struggle most with making time to eat or resisting eating at really bad times of the day particularly since I’m moving around non-stop. I’m always looking for ways to satiate my appetite when I’m on the go.

I’m a firm believer that when setting any goal it’s all about being equipped with the right tools to succeed. So I thought I’d share with you a small but effective tip that has been useful for me this year. SNACKING!!!

I find it difficult to avoid accepting that slice of chocolate cake from my coworker when my stomach is hitting my back. Obviously, if you’re hungry, it’s much much harder to resist temptations. I like to keep snacks around me that are rich in fiber and protein yet flavorful and versatile because they help me stay fuller longer.

Sometimes I’ll pack fruits and veggies which is never bad idea, but when I want to break up the monotony or when I crave something more satisfying, I need something else to fill that void.

Price:  $1.98 (prices may vary slightly but look out for a coupon available in Sunday papers on 3/12). You can find the soups in store demos in select nationwide Walmart stores 2/16-2/19.

I had been seeing these new Campbell’s Well Yes!™ soups commercials everywhere and though I’d give them a shot. I tried the Roasted Chicken with Wild Rice Soup and the Sweet Potato Corn Chowder. [Heart eyes] They are made with nutritious ingredients, no artificial colors, flavors or ingredients – and chicken meat raised with NO antibiotics which to me = AWESOMENESS. When we eat food crafted with purposeful and nutritious ingredients, we feel good about ourselves and feel good about prospect of keeping our resolutions in tact.

I also really appreciated that their cans had an easy pop and pull tab which make them perfect to take with me wherever I go. I literally just popped one open (no can opener needed), poured the soup into my heat safe food container, heated it up and boom, it was ready. It’s the simple things.

There are a lot of ways to tackle your New Year’s resolutions but sometimes it just requires one small shift in the right direction. When it comes to food, I have found that smart snacking has helped me say NO to bad eating habits. So, before you reach for that cookie or bag of chips, consider making better choices with lifestyle friendly snacks that will keep your New Year’s resolution in tact.

Black History Month Virtual Potluck Sample Blog Post

Black History Month Virtual Potluck Sample Blog Post

[LANDSCAPE IS THE PREFERRED LAYOUT FOR YOUR HERO IMAGE – YOU NEED TO PROVIDE THIS IMAGE URL ON THE SUBMISSION FORM]

Please prepare a typical blog post for your blog. We do not intend to take over the entire style/copy of your blog post. However, we do request that you shout out this project by mentioning that you are 1 of 28 black food bloggers participating in the Black History Month Virtual Potluck.

Example language:

28 of the best black food bloggers from around the globe have come together to share some of their favorite recipes for what we like to call a Virtual Potluck. From African to Creole, Caribbean to Southern there is something for everybody; with each blogger contributing their very own recipes in a number of categories (Meat Entree, Seafood Entree, Vegetarian Entree, Beverage and Dessert) to share with you each day of Black History Month. Check out and try some of the other amazing recipes from our participating bloggers down below.

 

Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry’s standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was popularised in the 1960s with the release of Letraset sheets containing Lorem Ipsum passages, and more recently with desktop publishing software like Aldus PageMaker including versions of Lorem Ipsum.

 

BLACK HISTORY MONTH VIRTUAL POTLUCK RECIPES

[THESE ARE TEMPORARY LINKS THAT WILL BE UPDATED ONCE YOU SUBMIT YOUR URLs – WE WILL PROVIDE YOU WITH THIS LIST AFTER ALL SUBMISSIONS HAVE BEEN RECEIVED]

  1. Meiko And The Dish | Rosemary Fried Chicken with Serrano Honey
  2. Whisk It Real Gud | Trinidad Oxtail Pelau
  3. Raised on Ramen | Caramelized Plantain Tacos with Pecan-Honey Butter
  4. Dash of Jazz | Aunt Georgia’s Peach Cobbler
  5. Foodie In New York | TBD
  6. The Seasoning Bottle | Jamaican Sorrel/Bissap
  7. Chef Kenneth | Smothered Okra with Shrimp
  8. Savory Spicerack | Po Boys with Cajun Tempura Shrimp
  9. Chocolate For Basil | Groundnut Stew (Peanut Stew)
  10. Simply LaKita | Banana Pudding
  11. My Forking Life | Callaloo and saltfish
  12. Gucci Belly | Swamp Water
  13. Kaluhi’s Kitchen | Ukwaju (Tamarind) marinated spicy chicken thigh
  14. Sweet Savant | Coffee rubbed lamb ribs
  15. Salty Sweet Life | Southern Greens Shakshuka
  16. Drink.Frolic. | Maple roasted Brussels sprouts
  17. I Heart Recipes | Dirty Rice
  18. Jehan Can Cook | Mango Tumeric Smoothie
  19. Margarita’s On The Rocks | Lemon Pepper Fish Tacos w/ Collard Green Slaw
  20. A Soulful Twist | Slow- Cooker Gumbo (Gluten-free)
  21. The Kitchenista Diaries | Coconut Milk Roasted Collard Greens
  22. My Life Runs On Food | Carrot Cake Inspired Waffles
  23. Butter Be Ready | Skillet Cornbread
  24. Domestic Dee | Shrimp Creole
  25. D.M.R. Fine Foods | Curry Chicken Pot Pie
  26. The Inner Gourmet | Lamb Fried Rice
  27. Marisa Moore Nutrition | Recipe TBD
  28. The Hungry Hutch | Blood Orange Corn Cake

FRIED CHICKEN RECIPE

Black History Month Virtual Cookout Sample Blog Post
 
Author:
Recipe type: Entree
Cuisine: Southern
Ingredients
  • Chicken
  • Flour
  • Corn Starch
  • Eggs
Instructions
  1. Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry's standard dummy text ever since the 1500s,
  2. when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries,
  3. but also the leap into electronic typesetting, remaining essentially unchanged. It was popularised in the 1960s with the release of Letraset sheets containing
  4. Lorem Ipsum passages, and more recently with desktop publishing software like Aldus PageMaker including versions of Lorem Ipsum.

 

30 Minute Spicy Pineapple Teriyaki Chicken Kabobs

30 Minute Spicy Pineapple Teriyaki Chicken Kabobs

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #StirUpTheFun #CollectiveBias

I have a new recipe for all my time sensitive friends out there, Spicy Teriyaki Chicken Kabobs.

I have one question for you guys. Where does the time go? I mean, seriously! I feel like the older I get the shorter my days are. I wake up in the morning, brush my teeth, blink and then its 5pm. What the heck?!!?

Needless to say I am constantly searching for ways to save time in all areas of my life including the kitchen. When juggling work and my personal life sometimes 30 minutes is all I have to prepare a decent meal. Which often means I’m in the international aisle searching for ingredients that are quick to use but don’t compromise flavor.

This is precisely why I am a big fan of Asian ingredients because of their concentrated flavors. Case in point, last week I was rushing after work to get to a mixer and I felt like my stomach was hitting my back … yes that hungry. So with 40 minutes to spare I grabbed a couple of ingredients from WalMart (Kikkoman® Teriyaki Sauce, Dole® Pineapple Chunks, Minute® Whole Grain Brown) and knocked out this tasty quick dish: 30 Minute Spicy Teriyaki Chicken Kabobs .

When I cook Asian at home I like to use Kikkoman brand products because they are major flavor enhancers when you need a quick marinade or sauce. For this recipe I mixed together their teriyaki and sriracha sauces to make a spicy glaze. Next, the addition of sweet tangy Dole Pineapple chunks helped to cut the spicy flavor and was the perfect compliment to the teriyaki. And you know that no kabob is complete without roasted veggies so I added in fresh red onions and red/yellow bell peppers because they tend to be the sweeter varieties and would go well with the other flavors.

Finally to round out the dish I knew I needed to have a starch and rice goes well will kabobs so I tried Minute Whole Grain Brown Rice for the first time and it was delish. It has the same nutritional values as regular long cooking brown rice but ready in just 10 minutes.

Dicing the chicken in large chunks for the kabobs is a great way to cut down the cooking time as well. My kabobs were done in just 18 minutes after getting them into a 475 degree oven. WHOOP WHOOP!

When in a crunch … or whenever, you should definitely give this recipe for Spicy Teriyaki Chicken Kabobs a try.

http://www.kikkomanusa.com/

https://www.minuterice.com/

https://dolesunshine.com/

RECIPE

5.0 from 1 reviews
30 Minute Spicy Pineapple Teriyaki Chicken Kabob
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Asian
Serves: 4
Ingredients
  • 8 wooden skewers "pre-soaked"
  • 11.8 oz Kikkoman® Teriyaki sauce
  • 1½ tablespoons Kikkoman® Sriracha
  • 1 Red onion, large dice
  • 2 Bell peppers, large dice
  • 1 15 oz can Dole® Pineapple, chunks
  • 3 large Chicken breast, large diced
  • 2 tablespoons Kikkoman® lite soy sauce
  • 2 cups of Minute® Rice, cooked
Instructions
  1. Preheat oven to 475 degrees.
  2. In a bowl combine teriyaki and sriracha and sit to the side. In a plastic bag add chicken and soy sauce and toss together for 15 seconds. Add 4 tablespoons of teriyaki sriracha mix to chicken and toss together for 15 seconds.
  3. Assemble red onion, pineapple, chicken, pineapple, bell pepper, pineapple, chicken, pineapple, bell pepper, chicken, red onion. Place in oven for 15 minutes. (make sure oven rack is in the middle of oven). Rotate after 7 minutes and baste with teriyaki sriracha mix. Once time is up cut boiler up to high and cook for 3-4 minutes each side.
  4. Preheat oven to 475 degrees.
  5. In a bowl combine teriyaki and sriracha and sit to the side. In a plastic bag add chicken and soy sauce and toss together for 15 seconds. Add 4 tablespoons of teriyaki sriracha mix to chicken and toss together for 15 seconds.
  6. Assemble red onion, pineapple, chicken, pineapple, bell pepper, pineapple, chicken, pineapple, bell pepper, chicken, red onion. Place in oven for 15 minutes. (make sure oven rack is in the middle of oven). Rotate after 7 minutes and baste with teriyaki sriracha mix. Once time is up cut boiler up to high and cook for 3-4 minutes each side.
Notes
Recommended: In a shallow dish soak skewers in enough water to cover for 30 minutes.
Happy 1 Year Blogiversary

Happy 1 Year Blogiversary

Family we made it!!! And by made it I mean that today is the official blogiversary of MeikoAndTheDish.com. I remember how excited I was to launch the blog last year this time. I had spent several months designing the blog’s features, developing content and strategizing my marketing for the big day. By the time Martin Luther King Day rolled around I was ready to explode and share my baby with the world.

Launching on MLK day was symbolic for me because my declaration became real. I had declared my freedom from corporate America and was finally living out my dream for everyone to see.

IMG_0117

But let’s be clear, this year was F*$KING hard. I encountered so much turmoil oil that many times I felt like I wanted to give up. The reality was I didn’t have to struggle if I didn’t want to. I could go back to collecting a nice cushiony direct deposit every two weeks like most people do. No sense in whining; my path was all my choice. But as I reflected on that choice and the grace and favor I had been given, I knew that it was not my time to throw in the towel. I hadn’t and still haven’t reached my full potential.

IMG_0120

With each setback I was strengthened and empowered to take on the next. I can honestly say that I am more powerful now than I have ever been. This blog has helped me learn more about my strengths and weaknesses than any other challenge in my life. It has helped become more compassionate and discerning. It has helped me find a common thread that connects me with people all over the world. To say I am grateful is an understatement. But if I could find the right word I’d say it a million times. One thing I know for sure, this has been the best decision I’ve ever made in my life and I am better because of it. I hope you are too because I share this milestone with all of you.

HAPPY BLOGIVERSARY TEAM GREEDY!

Vegan Curry Butternut Squash Soup

Vegan Curry Butternut Squash Soup

IT’S NEW RECIPE VIDEO TIME!!! Checkout the video above but in the meantime I need to discuss a very serious issue plaguing greedy people all over the world. Have you heard of the meat sweats? If you haven’t don‘t worry I hadn’t heard about them until this year. The most scientific definition I could come up with is the grossly uncomfortable condition you encounter after eating large portions of meat. I think it happens during the digestive process but apparently your body starts to warm up while trying to breakdown the piles of meat you just overhauled causing you to sweat profusely.  This can’t be good people!

For most of my life I have been pretty light meat eater, leaning heavier on fish and chicken. As a matter of fact I was pescetarian for three year eating only fish and vegetables. It wasn’t until I moved to Minneapolis land of the meat raffles (I’ll have to explain this mid-western phenomenon on a later blog post) that I started consuming beef and pork again.

All that to say I feel like I have been OD’ing on meat lately and I can feel it. It is not bueno waking up in the middle of the night in a pile of sweat thinking you internal organs are set on broiler mode. All I know is I need to clean up shop. Jesus be a lemonade cleanse.

So this week I decided I would incorporate more vegan and vegetarian recipes into the fold. This Vegan Curry Butternut Squash is one of my favorites so far. I absolutely love butternut squash; soups, salads, roasted, grilled #YouNameIt. It has a nutty sweet flavor that goes well with warm spices.

So for this recipe I decided to deck out my soup with some traditional thai flavors from the red curry paste, coconut milk and turmeric which all pack a punch but compliment each other perfectly. The soup comes together in less than 45 minutes but from the flavor you would think that its been simmering all day. Give this new fall favorite a try and tell me what you think.

*** I love to see your creations. If you try this recipe don’t forget to take a photo and tag @meikoandthedish or use #TeamGreedy, #MeikoAndTheDish.

Vegan Curry Butternut Squash Soup
 
Prep time
Cook time
Total time
 
Creamy butternut squash soup with deliciously spicy curry flavors and warm spiced pumpkin seeds. An incredibly simple appetizer that is sure to please any crowd.
Author:
Recipe type: Soup
Cuisine: Thai
Serves: 6 cups
Ingredients
  • 1 tablespoon coconut oil
  • 1 medium white onion chopped
  • 3 cloves of garlic chopped
  • ¼ teaspoon turmeric
  • ½ teaspoon ground coriander
  • 2 tablespoons red curry paste
  • 2lb butternut squash, 5½ cups peeled and chopped
  • 2 cups vegetable broth
  • 1 (14 oz.) can whole coconut milk
  • 1 teaspoon cinnamon
  • 5 teaspoons raw turbinado sugar
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • 2 tablespoons fresh lime juice
Spiced Pumpkin Seeds
  • ½ cup pumpkin seeds
  • ½ teaspoon maple syrup
  • ½ teaspoon red pepper flakes
  • ¼ teaspoon ground coriander
  • ¼ teaspoon cinnamon
  • ¼ teaspoon kosher salt
  • ¼ c cup green onion
Instructions
  1. Heat coconut oil in a large heavy pot or Dutch oven over medium heat. Once dissolved add in onion, garlic, turmeric, coriander, curry paste and cook for 5 minutes. Add in butternut squash, vegetable broth and coconut milk and bring the mixture to a boil.
  2. Reduce heat to a light simmer and add in cinnamon, sugar, black pepper, salt and lime juice and let cook for approximately 15 to 20 minutes or until squash is soft.
  3. While the soup simmers make the spiced pumpkin seeds by mixing seeds, maple syrup, red pepper flakes, coriander, cinnamon and kosher salt in a small bowl. Once seeds are well-coated fold in green onion and set aside.
  4. When the squash is soft transfer the mixture to a blender and blend until smooth. Blend in batches if necessary but don’t fill the mixture to the top to avoid an excessively hot eruption. Once blended, spoon soup into a large bowl, top with spiced pumpkin seeds and sprinkle atop extra lime juice (optional). Serve warm.
 

The Southern Style Greens Guide

The Southern Style Greens Guide

The Difference between Collard, Turnip & Mustard Greens

 

 

 

Collard Greens: Wide leaves and thick stalk with the bitter flavor.

Turnip Greens: Slightly sweeter with tender leaves.

Mustard Greens: Thinner texture, ruffled leaves with peppery taste

Clean Yo Greens

Don’t skip this step. I repeat, don’t skip this step. It is so imperative that you make sure that you are diligent about cleaning your greens. And if you are buying them by the bunch vs the pre-cut bag then I would recommend you clean them 2-3 times.

Simply fill up a clean sink with water, submerge your greens in the water and inspect leaves for dirt and bugs. Repeat. The last thing you want is to have little critters floating around your bowl.

How To Cut Greens

Where’s the Meat

Smoked meats are traditionally used in southern style greens because they assist in cutting the bitterness of the greens while also adding loads of flavor to the braising liquid. You will most commonly see smoked meats like ham hocks, neck bones, turkey legs and wings and sometimes even bacon.