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Recipes
Balsamic Glazed Chicken
By melissaf
Preheat oven to 425 degrees F
- 1/2 c. balsamic vinegar
- 2 tbsp. honey
- 1 1/2 tbsp. whole-grain mustard
- 3 cloves garlic, minced
- kosher salt
- Freshly ground black pepper
- 4 bone-in, skin-on chicken thighs
- 2 c. baby red potatoes, halved (quartered if large)
- 1 tbsp. chopped fresh rosemary
- 2 tbsp. extra-virgin olive oil
- 3-4 rosemary sprigs, for skillet
Slow Cooker Chicken And Stuffing
By melissaf
6oz. package of Stove Top stuffing mix Put the chicken in the bottom of the slow cooker and add the stuffing mix o...
- 4 thawed chicken breasts
- 6oz. package of Stove Top stuffing mix
- 1/2 cup sour cream
- 1 can of cream of chicken soup
Chocolate-Peanut Butter Ice-Cream Pie
By melissaf
Southern Living OCTOBER 1998
- 21 cream-filled chocolate sandwich cookies
- 1/2 cup unsalted dry-roasted peanuts
- 1/4 cup butter or margarine, melted
- 3 pints chocolate ice cream,softened
- 8 (1.6-ounce) packages peanut butter cup candies, coarsely chopped
- 1 (8-ounce) jar fudge sauce
- 1/4 cup strong brewed coffee
- 2 tablespoons coffee liqueur (optional)
Buttermilk Waffles
By melissaf
1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt; set aside
- INGREDIENTS:
- 1 3/4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 3/4 cups buttermilk
- 1/2 cup unsalted butter, melted and cooled to room tempeature
- 2 eggs
- 2 teaspoons vanilla extract
Curried Butternut Squash Soup
By melissaf
Directions Heat oil in a large Dutch oven over medium heat
- 1/4 cup olive oil
- 1 cup diced shallots
- 3 cloves garlic
- 1/4 cup minced fresh peeled ginger
- 4 bay leaves
- 1/2 tablespoon crushed red-pepper flakes
- 2 1/2 pounds Butternut Squash, peeled, seeded, and cut into chunks
- 1 1/3 teaspoons coarse salt
- 1 teaspoon curry powder
- 2 cups homemade or canned, store-bought low-sodium chicken stock, heated
- 1 one-inch chunk palm sugar (available in Asian grocery stores)
- 1 fifteen-ounce can low-fat coconut milk
- Freshly chopped chives, for garnish
- Fresh curry leaves, for garnish
Paleo Chicken Salad with Bacon and Tomatoes
By melissaf
To ensure that the chicken cooks through, use breasts that weigh no more than 8 ounces and pound them until they a...
- Kosher salt and pepper
- 4 4 (6- to 8-ounce) 8-ounce) boneless, skinless chicken breasts, trimmed
- 4 4 slices 1-inch bacon, cut into 1-inch pieces
- 1 1 shallot, 1 shallot, minced
- 2 2 garlic 2 garlic cloves, minced
- 3 3 tablespoons 3 tablespoons extra-virgin olive oil, plus extra as needed
- 2 2 teaspoons 2 teaspoons cider vinegar
- 2 2 teaspoons 2 teaspoons Dijon mustard
- Pinch Pinch cayenne pepper
- 12 12 ounces 12 ounces cherry tomatoes, quartered
- 2 2 celery 2 celery ribs, minced
- 1/4 1/4 cup 1/4 cup chopped fresh basil
Gooey Butter Cake
By melissaf
Preheat oven to 350F. Mix cake mix, melted butter, 1 teaspoon, vanilla, and 2 eggs with a spoon
- 1 package yellow cake mix
- 1/2 cup butter, melted
- 4 eggs
- 2 teaspoons vanilla extract
- 1 (8ounce) package cream cheese
- 4 cups powdered sugar
Rachael's Gigantic Reuben Loaf
By melissaf
Heat a large nonstick skillet over medium-high heat
- 1 c 2 tablespoons vegetable oil
- 1 bay leaf
- 2 garlic cloves, crushed
- 1 small red cabbage (1-11/2 pounds) quartered, cored and shredded
- 1/2 teaspoon ground cloves
- 1 cinnamon stick
- 1/2 teaspoon freshly grated nutmeg
- 2 tablespoons grill seasoning, such as Montreal Steak Seasoning by McCormick
- 3 tablespoons dark brown sugar
- 1/4 cup red wine vinegar or cider vinegar (eyeball it)
- 1 large loaf unsliced pumpernickel or rye bread (about 2 pounds)
- 1/2 pound deli-sliced corned beef
- 1/2 pound deli-sliced smoked turkey
- 1/2 pound deli-sliced pastrami
- 1/2 pound sliced Swiss cheese
- 1/2 cup sweet pickle relish
Brown Butter Toasted Almond Chocolate Chip Blondies
By melissaf
Pre-heat oven to 350°F. Whisk together the flour and baking powder in bowl, set aside
- 1 stick unsalted butter (melted, slightly cooled)
- 2 cups coconut palm sugar
- 1 tsp salt
- 2 eggs
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 2 tsp vanilla extract
- 1/2 tsp almond extract
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup toasted slivered almonds
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By melissaf
Combine first 4 ingredients, 2 tsp
- 1 pound ground chicken
- 1 large egg, lightly beaten
- 1/4 cup fine, dry breadcrumbs
- 1 teaspoon kosher salt
- 4 teaspoons loosely packed lemon zest, divided
- 1 teaspoon dried crushed rosemary, divided
- 3 tablespoons olive oil, divided
- 1 medium-size sweet onion, chopped
- 3 carrots, thinly sliced
- 2 garlic cloves, minced
- 2 (32-oz.) containers chicken broth
- 5 to 6 Tbsp. lemon juice
- 3/4 cup orzo pasta
- 1/4 cup freshly grated Parmesan cheese
- 1/2 cup fresh flat-leaf parsley leaves