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Recipes
Grilled Chicken with Basil Dressing
By melissaf
Whisk 1/3 cup of oil, 3 tablespoons of lemon juice, fennel seeds, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper ...
- 2/3 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice, plus 1/4 cup
- 1 1/2 teaspoons fennel seeds, coarsely crushed
- 1 1/2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 3 bone-in, skin-on chicken thighs
- 3 bone-in, skin-on chicken breasts
- 1 cup lightly packed fresh basil leaves
- 1 large garlic clove
- 1 teaspoon grated lemon peel
Chicken Francese - Rachael Ray
By melissaf
Beat the eggs with the cheese and lemon juice
- 4 boneless, skinless chicken breast cutlets (6 ounces each), pounded 1/2-inch thick
- Salt and pepper
- 1 cup flour
- 1 teaspoon garlic powder or granulated garlic
- 1/2 teaspoon paprika
- 3 tablespoons butter, cut into 1-tablespoon slices
- 2 large eggs
- 1/4 cup grated Parmigiano Reggiano cheese
- 2 lemons, juice of 1/2 lemon and 1 sliced
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1 cup chicken stock
- Finely chopped flat leaf parsley, for garnish
- Crusty bread or linguine, to mop juices
Tri-Colore Orzo Salad
By melissaf
Bring a large pot of salted water to a boil over high heat
- 1 pound orzo pasta
- 3 tablespoons extra-virgin olive oil, plus 1/4 cup
- 2 cups fresh arugula (about 3 ounces)
- 3/4 cup crumbled ricotta salata cheese (or feta cheese)
- 1/2 cup dried cherries
- 12 fresh basil leaves, torn
- 1/4 cup toasted pine nuts
- 3 tablespoons lemon juice
- 1 1/2 teaspoon salt
- 1 teaspoon freshly ground black pepper
Creamy Broccoli and Cheddar Soup
By melissaf
How we use your e-mail address How we use your e-mail address Broccoli and cheese soup is classic comfort food, b...
- 3 tablespoons unsalted butter
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 1 1/2 pounds broccoli, stems peeled and sliced into 1/2-inch pieces, florets chopped into 1/2-inch pieces
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1/4 teaspoon ground nutmeg
- 3 cups shredded mild cheddar cheese shredded, plus extra for garnish
- Salt
- Cayenne pepper
Zucchini Gratin
By melissaf
Preheat the oven to 400 degrees F
- 6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
- 1 pound yellow onions, cut in 1/2 and sliced (3 large)
- 2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 2 tablespoons all-purpose flour
- 1 cup hot milk
- 3/4 cup fresh bread crumbs
- 3/4 cup grated Gruyere
Tamale Pie
By melissaf
Preheat oven to 400 degrees F
- 1 box JIFFY corn muffin mix
- 1 egg
- 1/2 c. sour cream
- 1/2 c. creamed corn
- 1/3 c. red enchilada sauce
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp. cumin
- 1 tsp. chili powder
- 1 lb. ground beef
- 1 c. cheddar cheese, shredded
- 1 c. Monterey Jack Cheese, shredded
- small handful cilantro leaves, chopped (optional)
- kosher salt
- ground pepper
All-Purpose Pork Shoulder
By melissaf
Ten Dollar Dinners from Melissa d'Arabian for Food Network Magazine">Recipe courtesy Ten Dollar Dinners from Meliss
- 1 3-to-4-pound boneless pork shoulder (or 4 1/2-pound bone-in pork shoulder)
- 1 tablespoon kosher salt
- 2 teaspoons ground black pepper
- 1 onion, roughly chopped
- 4 cloves garlic, finely minced or pressed through a garlic press
- 1/2 cup dry white wine
1770 House Meatloaf
By melissaf
Preheat the oven to 350 degrees
- 1 pound ground veal (preferably naturally raised)
- 1 pound ground pork (preferably naturally raised Berkshire)
- 1 pound ground beef (preferably naturally raised)
- 1 tablespoon chopped, fresh chives, plus 1 teaspoon for the sauce
- 1 tablespoon chopped, fresh thyme leaves, plus 1 teaspoon for the sauce
- 1 tablespoon chopped, fresh Italian parsley, plus 1 teaspoon for the sauce
- 3 large eggs (preferably organic)
- 1 1/3 cups finely ground Panko
- 2/3 cup whole milk (preferably hormone and antibiotic free)
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- Olive oil
- 2 stalks of celery, finely diced
- 1 large Spanish onion, finely diced
- 2 cups chicken or beef stock
- 8 to 10 cloves roasted garlic
- 3 tablespoons butter, at room temperature
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
One Pan Chicken with Lemon, Olives and Artichokes
By melissaf
Preheat oven to 375ºF. Pat chicken dry, and sprinkle with 1 teaspoon of the salt and 1⁄2 teaspoon of the pepper
- 4 bone-in, skin-on chicken breast halves (about 3 1⁄2 lb.)
- 1 11/2 teaspoons kosher salt, divided
- 3/4 teaspoon black pepper, divided
- 1/4 cup all-purpose flour, divided
- 3 tablespoons extra-virgin olive oil, divided
- 2 (14-oz.) cans whole artichokes, drained and halved
- 2 small red onions, vertically sliced
- 1 1/2 cups Castelvetrano or picholine olives, pitted and divided
- 3 cups chicken broth
- 1 lemon, thinly sliced
- 2 tablespoons chopped fresh thyme, divided
- 1 tablespoon chopped fresh parsley
- 2 cups cooked pearl couscous
Reese's Nutter Butter Cookie Truffles
By melissaf
Directions: Blend the Nutter Butter cookies in a food processor until they are fine crumbs
- 16 ounces Nutter Butter Cookies
- 8 ounces cream cheese
- 8 ounces Reese’s Mini Peanut Butter Cups, each one quartered
- 12 ounces milk chocolate chips
- 3/4 tablespoon shortening
- 1 tablespoon sprinkles (optional for top)