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Recipes
Turkey Burgers w/Goat Cheese
By melissaf
Servings: Makes 10 small burgers In a small mixing bowl, mix pecans, lemon zest, thyme and Goat cheese until wel...
- 1/8 cup pecans, chopped
- 1 1/2 teaspoons lemon zest
- 1 tablespoon TFM fresh thyme, chopped
- 6 tablespoons peppered Goat cheese
- 1 pound lean ground turkey
- 1/2 teaspoon salt
Kale and Portobello Mushrooms
By melissaf
Recipe courtesy Rachael Ray
- 3 tablespoons extra-virgin olive oil
- 4 portobello mushroom caps, sliced
- 1 1/4 pounds kale, stemmed and chopped
- Salt and pepper
- Freshly grated nutmeg, to taste, about 1/4 teaspoon
- 1/2 cup dry Italian red wine
Tortellini-and-Tomato Salad
By melissaf
Southern Living JULY 2011
- 2 (9-oz.) packages refrigerated cheese-filled tortellini
- 1/2 cup olive oil
- 1/2 cup freshly grated Parmesan cheese
- 3 tablespoons fresh lemon juice
- 2 garlic cloves
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 2 cups baby heirloom tomatoes, halved
- 1 cup fresh corn kernels
- 1/2 cup thinly sliced green onions
- 1/2 cup coarsely chopped fresh basil
- Salt and pepper
Date Nut Bars
By melissaf
Directions In a large bowl, combine the sugar, flour, baking powder, salt, dates and nuts
- 2 cups sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 cups chopped dates
- 2 cups chopped walnuts or pecans
- 4 eggs, lightly beaten
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- confectioners' sugar
White-Bean Chili
By melissaf
Recipe courtesy Paula Deen for Food Network Magazine
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon minced garlic
- 3/4 cup diced onion
- 1 pound skinless, boneless chicken breasts, finely chopped
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1/2 teaspoon ground white pepper
- Pinch of red pepper flakes
- Kosher salt and freshly ground pepper
- 1 pound collard greens, stemmed and roughly chopped (about 5 cups)
- 1 1/2 cups chopped green chiles (fresh or canned)
- 1 quart low-sodium chicken broth
- 2 15-ounce cans navy beans, drained and rinsed
- 1/2 bunch fresh cilantro, chopped
- Light sour cream, chopped tomatoes and/or lime wedges, for garnish (optional)
Roman-style Chicken
By melissaf
Recipe courtesy Giada De Laurentiis
- 4 skinless chicken breast halves, with ribs
- 2 skinless chicken thighs, with bones
- 1/2 teaspoon salt, plus 1 teaspoon
- 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
- 1/4 cup olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 ounces prosciutto, chopped
- 2 cloves garlic, chopped
- 1 (15-ounce) can diced tomatoes
- 1/2 cup white wine
- 1 tablespoon fresh thyme leaves
- 1 teaspoon fresh oregano leaves
- 1/2 cup chicken stock
- 2 tablespoons capers
- 1/4 cup chopped fresh flat-leaf parsley leaves
Nanaimo Bars
By melissaf
A chocolate-, almond-, and coconut-enriched graham crust supports a dense layer of buttercream topped with a slic...
- INGREDIENTS
- 20 tbsp. unsalted butter, softened
- 5 tbsp. Dutch-process cocoa powder
- 1/4 cup sugar
- 1 1/4 cups graham cracker crumbs
- 1 cup unsweetened shredded coconut
- 1/2 cup ground almonds
- 1 egg
- 2 cups confectioners’ sugar
- 3 tbsp. heavy cream
- 2 tbsp. powdered milk
- 2 tsp. vanilla extract
- 8 oz. bittersweet chocolate
Best Ever Shredded Beef
By melissaf
1. Add your beef to the crock pot
- 3 pound beef roast
- 1 jar of giardiniera sauce (they sell it at Dollar Tree)
- 6 pepperoncinis (they sell it at Dollar Tree)
- 1/2 packet of ranch dressing mix
- 1/2 packet of Au Jus mix
- 1/2 stick of light butter
- Rolls
Parmigiano & Herb Fortified Chicken Stock
By melissaf
boil simmer You can make your own broth and store it to use with countless recipes, such as Place the cheese rin...
- 1 large rind trimmed from a hunk of Parmigiano Reggiano cheese or a few small pieces rind that you've saved-up
- 1 bundle of several sprigs each fresh thyme, parsley and rosemary, tied
- 1 onion, peeled and quartered
- 2 ribs celery, sliced on angle
- 2 carrots, sliced on angle
- Peeled rind of 1 lemon
- 2 fresh bay leaves
- 4 cups chicken stock
- 12 cups (3 quarts) water
Chocolate Cake with Whipped Fudge Filling and Chocolate Buttercream
By melissaf
For the chocolate cake: Heat the oven to 350°F and arrange a rack in the middle
- 1 3/4 cups all-purpose flour, plus more as needed
- 1 teaspoon baking soda
- 3/4 teaspoon fine salt
- 2/3 cup Dutch-process cocoa powder
- 2/3 cup boiling water
- 2/3 cup whole milk, at room temperature
- 12 tablespoons unsalted butter (1 1/2 sticks), at room temperature, plus more as needed
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs, at room temperature
- 6 ounces milk chocolate, coarsely chopped
- 3 ounces bittersweet chocolate, coarsely chopped
- 3 sticks (12 ounces) unsalted butter, at room temperature
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
- 2 1/2 cups powdered sugar
- 8 ounces bittersweet chocolate, finely chopped
- 3/4 cup heavy cream
- 1/3 cup light corn syrup
- 2 ounces bittersweet chocolate, coarsely chopped