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Recipes
Shredded Chicken Taco
By MelanieAnn
With the cooker's lid off, heat oil on HIGH or "Brown" until sizzling
- 1 tablespoon Vegetable oil
- 1 red onion, diced
- 1 red bell pepper, diced
- 1 jalapeno pepper, seeded and finely diced
- Juice of 1 lime
- 1 tablespoon chili powder
- 1 tablespoon light brown sugar
- 1/2 teaspoon salt
- 1 (16-ounce) jar chunky salsa
- 2/4 cup chicken stock or broth
- Soft flour or hard corn taco shells
- Shredded lettuce
- 3 tomatoes, diced
- 8 ounces shredded cheddar - Jack cheese
Sautéed Beer Batter Shrimp with Asian Dipping Sauce
By MelanieAnn
Cook’s Notes Another tasty dipping sauce for the shrimp is: Homemade Tartar Sauce Whisk together ¾ cup mayonn...
- One 12 ounce bottle beer
- 1 c plus 1/3 c Wondra or unbleached all-purpose flour
- 1 t Dijon Mustard
- Kosher Salt
- Asian Dipping Sauce (see recipe below) or soy sauce
- 1 pound large shrimp, peeled and deveined
- Freshly ground black pepper
Bucatini with Bacon Sauce and Meatballs
By MelanieAnn
For the bacon sauce: Cut the bacon into pieces
- Bacon Sauce:
- 7 or 8 strips regular bacon
- 1 large onion, diced
- 1 clove garlic, minced
- Salt and freshly ground black pepper
- Two 28-ounce cans chunky ground tomatoes, such as Pastene Chunky Kitchen Ready
- Meatballs:
- Oil, for greasing pan
- 2 pounds 80-percent lean ground beef
- 3/4 cup breadcrumbs (made from day old Italian bread)
- 3/4 cup freshly grated Parmigiano-Reggiano, plus more for serving
- 3/4 cup fresh parsley leaves, chopped
- 2 or 3 cloves garlic, minced (not too fine)
- 2 eggs
- Salt and freshly ground black pepper
- 1 pound bucatini pasta
Strawberry Tea Bread
By MelanieAnn
1. Prebeat oven to 350 degrees
- 1-1/2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 cup sugar
- 1/2 cup vegetable oil
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs, beaten
- 1 cup fresh strawberries, sligntly mashed
- 3/4 cup chopped pecans
Lanie's - World's Greatest Chili
By MelanieAnn
This is classic chili – more or less Tex-Mex style
- 4 large (about 2 ounces) ancho chiles, stemmed, seeded and torn into large pieces
- OR 3 tablespoons pure ground ancho, New Mexico or California chile
- 2 tablespoons bacon drippings, vegetable oil or olive oil
- 1 1/2 pounds ground beef, ground pork or a mixture of the two
- 1 medium onion, cut into 1/4-inch pieces
- 3 garlic cloves, peeled and halved
- 1 15-ounce can diced tomatoes (preferably fire-roasted)
- 1 teaspoon ground cumin
- Salt
- 2 tablespoons masa harina (the flour used to make corn tortillas) or corn meal
- One 15-ounce can pinto beans
- 1 About 1 cup grated cheddar or Monterey Jack cheese, for serving
- 3 green onions, cut crosswise into 1/4-inch pieces, for serving
Sweet and Salty Bacon and Nuts
By MelanieAnn
Preheat the oven to 325 degrees F
- 8 ounces (8 to 9 slices), applewood-smoked bacon, cut crosswise into 1-inch pieces
- 1 large egg white
- 1/4 teaspoon kosher salt
- 1/3 cup sugar
- 1 cup raw almonds (about 5 ounces)
- 1 cup walnuts, coarsely chopped (about 4 ounces)
- 1/4 teaspoon cayenne pepper
Pita Bread Tomato and Herbes de Provence Pizza
By MelanieAnn
Preheat oven to 400 degrees
- 1 small pita bread
- 2 thin slices red onion (1 ounce)
- 1 plum tomato (4 ounces) cut into six slices
- 1/2 teaspoon herbes de Provence
- Dash of salt
- Dash of freshly ground black pepper
- 1 tablespoon minced fresh chives
- 1/3 cup graded mozzarella cheese
- 1 tablespoon extra virgin olive oil
Simple Homemade Granola
By MelanieAnn
Preheat the oven to 300 degrees F
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- Salt
- 3 tablespoons honey
- 2 tablespoons vegetable oil
- 2 tablespoons maple syrup
- 2 tablespoons water
- 1 teaspoon vanilla
- 2 cups whole oats (not instant)
- 1/2 cup chopped pecans
- 1/2 cup crisped rice cereal
- 1/4 cup wheat germ or milled flax seed
Falafel
By MelanieAnn
Peanut or other neutrally flavored oil, for frying To cook the chickpeas: Drain the chickpeas from the soaking ...
- Chickpeas:
- 1 cup dried chickpeas, soaked overnight
- 2 cloves garlic
- 1 bay leaf
- 1 carrot, peeled
- 1 rib celery
- 1 bundle fresh thyme
- 1/2 Spanish onion
- Kosher salt
- Falafel:
- 1 1/2 teaspoons coriander seeds
- 1 1/2 teaspoons cumin seeds
- 1/2 cup finely chopped fresh cilantro
- 1/2 cup finely chopped fresh Italian parsley
- 1/4 cup breadcrumbs
- 1/2 teaspoon cayenne pepper
- 2 cloves garlic, smashed and finely chopped
- 2 to 3 grates lemon zest
- 1/2 Spanish onion, small diced
- Flour, for dusting
- Kosher salt
- Garnish:
- Pita bread
- Chopped lettuce
- Diced tomatoes
- Peeled, diced cucumbers
- Tahini Sauce, recipe follows
- Tahini Sauce:
- 1 cup tahini
- 1/3 cup fresh lemon juice
- 1/4 cup finely chopped fresh cilantro
- 2 cloves garlic, smashed and finely chopped
- Pinch cayenne pepper
- 2 tablespoons olive oil
- Kosher salt
crispy mexican “spring rolls”
By MelanieAnn
Pre heat the oven to 400 F (200 C)
- black beans - 1 cup, canned, drained
- corn - 1/2 cup, canned, drained
- cilantro - 2 tbsp, chopped
- salsa - 1/2 cup
- red onion - 1/2, finely diced
- jalepeno - 1, finely diced optional
- chipotle powder - 1 tsp or 1 tbsp adobo fom canned chipotles optional
- avocado - 1, cubed
- chicken breast - 1, cooked and diced in small pieces
- cheese - 1/2 cup, shredded, cheddar or mexican blend
- lime - juice of 1
- salt and pepper - to taste
- phyllo pastry - 1 package, frozen, then thawed - or fresh
- vegetable oil - for brushing phyllo