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Recipes
Szechuan Noodles with Chicken and Broccoli
By MelanieAnn
Preheat the oven to 350 degrees F
- 3 3 3 whole (6 split) chicken breasts, bone-in, skin-on
- Good olive oil
- Kosher salt and freshly ground black pepper
- 1 1 1 bunch broccoli, cut into florets and stems discarded
- 6 6 6 garlic cloves, chopped
- 1/4 1/4 1/4 cup fresh ginger, peeled and chopped
- 1/2 1/2 1/2 cup vegetable oil
- 1/2 1/2 1/2 cup tahini (sesame paste)
- 1/2 1/2 1/2 cup smooth peanut butter
- 1/2 1/2 1/2 cup good soy sauce
- 1/4 1/4 1/4 cup dry sherry
- 1/4 1/4 1/4 cup sherry vinegar
- 1/4 1/4 1/4 cup honey
- 1/2 1/2 1/2 teaspoon Asian hot chili oil
- 2 2 2 tablespoons dark toasted sesame oil
- 1/8 1/8 1/8 teaspoon ground cayenne pepper
- 1 1 1 pound spaghetti
- 4 4 4 scallions, sliced diagonally (white and green parts)
- 1 1 1 yellow bell pepper, julienned
- 1 1 1 red bell pepper, julienned
Zucchini Oven Chips Recipe from Metabolic Cookbook
By MelanieAnn
Preheat oven to 425°. Combine first 5 ingredients in a medium bowl, stirring with a whisk
- 1/4 cup dry breadcrumbs
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
- 1/4 teaspoon seasoned salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons fat-free milk
- 2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)
- Olive oil cooking spray
Watermelonade
By MelanieAnn
Run the lemon and watermelon pulp through your juicer and then pour a glass over ice and take it out to the hammock...
- 1 lemon (without peel or use citrus juicer)
- 1/4 of a medium sized watermelon
Cauliflower and Potatoes: "Aloo Gobi"
By MelanieAnn
Ginger-Garlic Paste: Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it form...
- Ginger-Garlic Paste:
- 1/2 cup cloves garlic, whole
- 1/2 cup fresh ginger, peeled, cut into 1/2-inch slices
- 1/4 cup canola oil
- Cauliflower and Potatoes:
- 2 tablespoons Ginger-Garlic Paste, recipe follows, or 2 teaspoons grated ginger
- 1 tablespoon ground coriander
- 1/4 teaspoon turmeric
- 1 cup water, divided
- 2 tablespoons peanut oil
- 1 large serrano pepper, split down the middle leaving halves attached
- 1 teaspoon cumin seeds
- 1 small head cauliflower, cut into small florets
- 1 russet potato, peeled and cut into 1/2-inch cubes (similar size to cauliflower)
- Kosher salt
- 2 tablespoons freshly minced cilantro leaves, to garnish
Braised Chicken with Tomatillos
By MelanieAnn
For a mild dish, use Anaheim chiles; for a hotter version, use poblanos
- 3 Anaheim or poblano chiles
- 4 tablespoons canola oil
- 3-1/2 pounds chicken pieces such as breast halves, thighs, legs
- 1 large yellow onion, finely chopped
- 2 cups chicken stock
- 6 cloves garlic, minced
- 1-1/2 pounds tomatillos, husked and cut into quarters
- 3 tablespoons finely chopped fresh cilantro
- 1/2 ground cumin
- 1 tablespoon fresh lime juice
- Salt and freshly ground pepper
- Warm tortillas for serving
French Flageolet Beans
By MelanieAnn
Beans can be found at www
- 1 pound dried flageolet beans
- 2 tablespoons good olive oil
- 4 ounces bacon, diced
- 2 cups medium-diced yellow onion (2 onions)
- 2 cups medium-diced fennel, trimmed and cored
- 2 carrot, scrubbed and medium-diced
- 4 teaspoons minced garlic (4 cloves)
- 2 cups canned beef or vegetable broth
- 2 bay leaves
- 1 large spring fresh rosemary
- Kosher salt and freshly ground pepper
Marie Callender's Style Cornbread
By MelanieAnn
Preheat oven to 400 degrees
- 1 cup flour
- 1 cup cornmeal
- 2/3 cup sugar
- 1 teaspoon salt
- 3 teaspoons baking powder
- 1 egg
- 1 cup milk
- 1/3 cup oil
Raspberry Dressing
By MelanieAnn
Makes 1 cup
- 1/2 cup salad oil
- 3 tablespoons raspberry vinegar
- 1 tablespoon raspberry jam
- 1 tablespoon minced shallots
- 1/2 tablespoon Dijon mustard
- a few fresh raspberries
Crock-Pot Beef Roast
By MelanieAnn
I've put together a few different recipes to come up with something our family likes
- 6 potatoes, peeled and cut into large chunks
- 5 carrots, peeled and cut into 2-inch slices
- 1 onion, quartered
- 2 -3 lbs boneless chuck roast
- 1/2 cup water or 1/2 cup beef broth
- 1 tablespoon chives, chopped
- 2 tablespoons parsley, chopped
- 1/8 teaspoon pepper
- 1 (1 ounce) package onion soup mix
- 2 tablespoons Worcestershire sauce
- 1 (10 3/4 ounce) can cream of mushroom soup
enchiladas verdes with chicken
By MelanieAnn
Make the salsa: Put the tomatillos, jalapenos, onion and garlic into a blender
- for the salsa verde:
- tomatillos - 1 28 oz can, drained
- jalapenos - 2, seeded and diced more if you like
- white onion - 1/2 onion, roughly chopped
- garlic cloves - 2, minced
- chicken stock - about 2 cups
- for the filling:
- vegetable oil - 1 tbsp
- onion - 1/2 onion, finely chopped
- garlic clove - 1, minced
- chicken breasts - 4, cooked and shredded
- cumin - 1 tsp
- salt and pepper - use very generously
- chicken stock - 1/3 cup
- limes - juice of 1
- cilantro - 1/4 cup, chopped
- sour cream - 1/4 cup
- tortillas - 6 - 8 four, more if corn
- mozzarella - 1 cup, shredded
- queso anejo - 1/2 cup, crumbled