Melissaf's profile page
Recipes
Slow Cooker Chicken Adobo Recipe
By melissaf
Looking for a recipe with very little work? This is the recipe for you, all you have to do is put the ingredients i...
- 4 medium yellow onions, halved, thinly sliced
- 4 medium garlic cloves, peeled, smashed
- 1 (5-inch) piece fresh ginger, cut into 1-inch pieces
- 1 bay leaf
- 3 pounds bone-in, skin-on chicken thighs
- 3/4 cup soy sauce
- 1/4 cup rice vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon freshly ground black pepper
Montalcino Chicken with Figs and Buttered Gnocchi
By melissaf
Directions: Heat a large, deep skillet over medium-high heat
- 1/4 cup extra-virgin olive oil (EVOO), 4 turns of the pan
- 1/3 pound thick-cut (1/4 inch) pancetta, cut into sticks
- 2 pounds skinless, boneless chicken breasts and thighs, cut into large chunks
- Salt and freshly ground pepper
- All-purpose flour, for dredging
- 1 large onion, thinly sliced
- 4 garlic cloves, crushed
- 14 to 16 dried Mission figs, quartered
- 1/3 bottle Rosso di Montalcino wine (eyeball it)
- 11/2 to 2 cups chicken broth
- 1/4 cup chopped flat-leaf parsley (a generous handful)
- Zest of 1 lemon
- 1 tablespoon chopped thyme
- One 12- to 16-ounce package fresh or frozen store-bought gnocchi
- 3 tablespoons unsalted butter
- 1/4 teaspoon freshly grated nutmeg (eyeball it)
- 2 to 3 tablespoons chopped chives (10 chives)
5-Ingredient No-Bake Chocolate Coffee Icebox Cheesecake - TODAY.com
By melissaf
1. Tear a 27–inch sheet of parchment paper and crisply fold back a 3–inch wide strip lengthwise
- Softened butter
- Two 8-ounce blocks cream cheese, (full fat) softened
- 1/2 cup hot fudge sauce, plus more for serving
- 1 pint premium quality coffee ice cream, melted and cold
- 70 chocolate wafer cookies (such as Nabisco Famous Chocolate Wafers)
Borlotti Bean Soup with Rosemary and Pancetta
By melissaf
Soak the beans in water for at least 8 hours
- 1 pound dried cranberry beans
- 5 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 2 garlic cloves, chopped
- Two 3- to 4-inch sprigs of rosemary
- 2-ounce chunk of pancetta
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 3 quarts chicken broth
- Kosher salt and freshly ground black pepper to taste
Roasted Garden Veggie Sandwich
By melissaf
Slice zucchini and eggplant lengthwise in 1/4-inch slices and tomatoes in 1/2-inch rounds
- 1 baguette
- 1 pkg goat cheese or sliced provolone cheese, about 5 oz.
- olive oil, light
- Italian seasoning
- 1 zucchini
- 1 eggplant
- 2 tomatoes
- 8-10 sprig(s) basil
- salt and pepper
Slow-Cooker Braised Chicken Thighs with Garlicky Spinach
By melissaf
1. Lightly spray inside of slow cooker with vegetable oil spray
- 1 1 1 onion, chopped fine
- 4 4 garlic 4 garlic cloves, sliced thin
- 2 2 teaspoons 2 teaspoons tomato paste
- 1 1 teaspoon 1 teaspoon canola oil
- 1/2 1/2 teaspoon 1/2 teaspoon paprika
- 1/8 1/8 teaspoon 1/8 teaspoon red pepper flakes
- 1/4 1/4 cup 1/4 cup water
- 4 4 (6-ounce) 4 (6-ounce) bone-in chicken thighs, skin removed, trimmed of all visible fat
- Salt and pepper
- 12 12 ounces 12 ounces (12 cups) baby spinach
- 1/4 1/4 cup 1/4 cup golden raisins
- 1 1 tablespoon 1 tablespoon lemon juice, plus lemon wedges for serving
- 1 1 tablespoon 1 tablespoon toasted pine nuts
Peppered Beef Soup
By melissaf
Ingredients 1 (4-lb.) sirloin tip beef roast 1/2 cup all-purpose flour 2 tablespoons canola oil 1 medium-s...
- 1 (4-lb.) sirloin tip beef roast
- 1/2 cup all-purpose flour
- 2 tablespoons canola oil
- 1 medium-size red onion, thinly sliced
- 6 garlic cloves, minced
- 2 large baking potatoes, peeled and diced
- 1 (16-oz.) package baby carrots
- 2 (12-oz.) bottles lager beer*
- 2 tablespoons balsamic vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons dried parsley flakes
- 1 tablespoon beef bouillon granules
- 1 1/2 to 3 tsp. freshly ground pepper
- 4 bay leaves
- Salt to taste
- Toasted Bread Bowls, optional
Sliced Steak and Mushroom Barley Soup
By melissaf
Recipe courtesy Rachael Ray
- Kosher salt
- 1 1/3 cups pearl barley
- 1/2 cup dried porcini mushrooms
- 1/4 cup EVOO, plus more for drizzling
- 6 portobello mushroom caps, gills scraped, halved and thinly sliced
- 2 tablespoons chopped fresh thyme
- 4 shallots, finely chopped
- 2 to 3 small stalks celery, finely chopped
- 1 carrot, finely chopped
- Freshly ground pepper
- 1/2 cup dry sherry
- 4 cups beef stock
- 1/3 recipe Roasted Garlic Paste, recipe follows (or 2 heads roasted garlic)
- 1 pound flatiron steak
- 1 1/2 About 1 1/2 tablespoons Worcestershire sauce
- 1/2 cup fresh flat-leaf parsley, very finely chopped
- 6 heads garlic, tops trimmed off to expose all of the cloves
- 1 cup EVOO
- 3 tablespoons honey
- Kosher salt and freshly ground pepper
Firecracker Enchiladas
By melissaf
Directions: In a medium saucepan, heat the oil over medium-high heat
- 3 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 tablespoons flour
- One 29-ounce can tomato sauce
- 1 tablespoon chili powder
- 2-1/2 teaspoons ground cumin
- 1-1/2 teaspoons salt
- One 2-pound rotisserie chicken, meat shredded
- 1 pound muenster cheese, grated
- 3 chipotle chiles in adobo sauce, seeded and finely chopped
- Twelve 6-inch corn tortillas
STRAWBERRY OATMEAL BARS
By melissaf
Preheat the oven to 350 degrees
- 1-3/4 stick Cold Butter, Cut Into Pieces
- 1-1/2 cup All-purpose Flour
- 1-1/2 cup Oats (quick Or Regular)
- 1 cup Packed Brown Sugar
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1 jar (10 To 12 Ounce) Strawberry Preserves