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Recipes
Coconut Quinoa Pudding
By melissaf
In a medium saucepan, combine quinoa, almond milk, 1¼ cups coconut milk, brown sugar, and salt over medium heat
- Makes about 3 cups; serves 6
- 3/4 cup quinoa, rinsed and drained
- 1 1/4 cups almond milk
- 1 3/4 cups low-fat coconut milk, divided
- 1/4 cup dark brown sugar
- Pinch salt
- Cocoa nibs, toasted sliced almonds, toasted coconut shavings, for serving
Sweet-and-Spicy Pecans
By melissaf
Chef Franklin Biggs, Homewood Gourmet, Birmingham, Alabama, Southern Living FEBRUARY 2006
- 1/4 cup sugar
- 1 cup warm water
- 1 cup pecan halves
- 2 tablespoons sugar
- 1 tablespoon chili powder
- 1/8 teaspoon ground red pepper
Peach Sheet Cake
By melissaf
Try the perfect Peach Sheet Cake recipe
- Coconut Pecan Frosting:
- 2 cups unbleached all-purpose flour
- 1 teapoon baking soda
- 1/2 cup canola or coconut oil
- 2 cups sugar
- 2 eggs
- 4 cups fresh, finely diced peaches
- 1 cup sugar
- 1 stick butter
- 2/3 cup evaporated milk, half-and-half or heavy whipping cream
- 1 cup coconut
- 1 cup chopped walnuts or pecans
Homewood Gourmet Baby Bleu Salad/Chef Franklin Biggs
By melissaf
1-1/2 lbs. Baby Lettuce Mix (sometimes called mezclun or spring/summer mix) Directions: Toss baby lettuce mix...
- Ingredients:
- 1-1/2 lbs. Baby Lettuce Mix (sometimes called mezclun or spring/summer mix)
- 6 oz. Blue Cheese, crumbled
- 2 cups Balsamic Vinaigrette (recipe below)
- 4 ea. Oranges, peeled to the flesh and sliced (2 slices per salad)
- 2 pt. Strawberries, hulled and quartered (2 Tbsp. per salad)
- 6 oz. Sweet and Spicy pecans (recipe below)
- Balsamic Vinaigrette (for 12 salads)
- Ingredients:
- 1 cup Balsamic Vinegar
- 1/3 cup Dijon Mustard
- 1/3 cup Honey
- 2 TB Garlic, chopped, browned or roasted
- 2 tsp Fresh Shallots, chopped (optional)
- 2 cups Olive Oil
- Salt and Pepper
Salad with Warm Goat Cheese
By melissaf
2001, Barefoot Contessa Parties!, All Rights Reserved
- 1 (11-ounce) log plain or herbed Montrachet
- 2 extra-large egg whites, beaten with 1 tablespoon water
- Fresh white bread crumbs
- 2 tablespoons good cider vinegar
- 2 tablespoons good Champagne vinegar
- Pinch sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 extra-large egg yolk
- 1 cup good olive oil
- Enough mixed salad greens for 6 servings
- Olive oil and unsalted butter, for frying
Spinach Artichoke Dip Potato Salad
By melissaf
This Spinach Artichoke Potato Salad combines the flavors of everyone's favorite dip with the creamy flavors of ever...
- 3 pounds small red potatoes
- 1 (9-ounce) package frozen chopped spinach
- 1 (8-ounce) package cream cheese, softened
- 3/4 cup mayonnaise
- 1/2 cup buttermilk
- 1/4 cup chopped fresh flat-leaf parsley
- 2 tablespoons white wine vinegar
- 2 garlic cloves, minced
- 2 teaspoons dried Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 (3-ounce) jars marinated artichoke hearts, drained and chopped
- 3/4 cup freshly grated Parmesan cheese
- 3/4 cup chopped red onion
- 1 1/2 cups coarsely crushed kettle-cooked potato chips
Macaroni and Cheese
By melissaf
2011 Ree Drummond, All Rights Reserved
- 4 cups dried macaroni
- 1 whole egg
- 1/2 stick (4 tablespoons) butter
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 2 heaping teaspoons dry mustard (more if desired)
- 1 pound sharp Cheddar, grated (not pre-grated cheese), plus more for baking
- Salt
- Seasoned salt
- 1/2 teaspoon ground black pepper
- Optional spices: cayenne pepper, paprika, thyme
- 1 pound thick-cut peppered bacon
- 3 yellow onions, halved and sliced
- 3 tablespoons butter
- 8 ounces gorgonzola
- Cooked sliders and/or macaroni and cheese, for serving
Butterscotch Peach Snack Cake
By melissaf
Every bite of Butterscotch Peach Snack Cake is sweet and delicious
- 1 stick unsalted butter, softened
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 cups unbleached all-purpose flour (bleached flour toughens baked goods)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup sour cream
- 12-ounce package butterscotch chips, divided
- 3 cups peaches, peeled, finely diced
- 1 cup pecans, finely chopped
- 3 tablespoons whipping cream, half-and-half or evaporated milk
Bean with Bacon Soup
By melissaf
Pick through the beans, then rinse and drain them
- 1 pound Great Northern white beans
- 4 cups low-sodium chicken stock
- 1 pound thick-cut bacon, cut into 1-inch pieces
- 2 large carrots, chopped
- 2 stalks celery, chopped
- 1 onion, chopped
- Kosher salt and freshly ground black pepper
- 2 tablespoons tomato paste
- 4 cloves garlic, chopped
- 2 bay leaves
- 2 Roma tomatoes, diced
- Chopped fresh parsley, for garnish
Baked Teriyaki Chicken
By melissaf
Directions In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garli...
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1/2 cup white sugar
- 1/2 cup soy sauce
- 1/4 cup cider vinegar
- 1 clove garlic, minced
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground black pepper
- 12 skinless chicken thighs