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Recipes
Crock Pot Balsamic Chicken
By MelanieAnn
Combine the first five dry spices in a small bowl and spread over chicken on both sides
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons dried minced onion
- 4 garlic cloves, minced
- 1 tablespoon extra virgin olive oil
- 1/2 cup balsamic vinegar
- 8 boneless, skinless chicken thighs (about 24 ounces) or breasts
- sprinkle of fresh chopped parsley
Sofrito
By MelanieAnn
There is no other recipe I could have chosen to open with
- If you can't find ajices dulces or culantro, don't sweat. Up the amount of cilantro to 1 1/2 bunches.
- 2 medium Spanish onions, cut into large chunks
- 3 to 4 Italian frying peppers or cubanelle peppers
- 16 to 20 cloves garlic, peeled
- 1 large bunch cilantro, washed
- 7 to 10 ajices dulces (see note below), optional
- 4 leaves of culantro (see note below), or another handful cilantro
- 3 to 4 ripe plum tomatoes, cored and cut into chunks
- 1 large red bell pepper, cored, seeded and cut into large chunks
Chicken Nuggets with Honey Mustard Dipping Sauce
By MelanieAnn
Nuggets: Preheat the oven to 350 degrees
- Nuggets:
- 2 cups crushed sour-cream-and-onion-flavored potato chips
- 1 egg
- 2 tablespoons milk
- 6 chicken breast fillets, cut into 1 1/2-inch cubes
- 1/3 cup butter, melted
- Honey Mustard, recipe follows
- Dipping Sauce:
- 3/4 cup mayonnaise
- 3 tablespoons honey
- 2 tablespoons yellow mustard
- 1 tablespoon lemon juice or juice from 1/2 lemon
- Horseradish, to taste
- 2 tablespoons orange juice (more or less as needed)
Mushroom Soup with Bacon
By MelanieAnn
Add the bacon and butter to a wide, large pot and bring it to a medium heat
- 5 slices bacon, cut crosswise into 1/2-inch lengths
- 2 tablespoons butter
- 1 onion, cut into 1/4-inch dice
- Kosher salt
- 1 clove garlic, smashed and finely chopped
- 1 1/2 pounds mixed mushrooms, stems removed and sliced (recommended: shiitake, cremini, or oyster)
- 2 medium Yukon gold potatoes, diced
- 2 tablespoons all-purpose flour
- 1/2 cup dry sherry
- 4 cups chicken or vegetable stock
- 1/2 cup heavy cream
- 2 tablespoons finely chopped fresh flat-leaf parsley, for garnish
Oatmeal Lace Cookies
By MelanieAnn
1. Sift together flour, baking powder and sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 cup white sugar
- 1/2 cup rolled oats
- 2 tablespoons light corn syrup
- 1/3 cup melted butter
- 2 tablespoons cream
- 1 tablespoon vanilla extract
Mushroom and Green Onion Orzo with Bechamel Sauce
By MelanieAnn
Bechamel Sauce Preparation: 1
- For Bechamel Sauce:
- 2 1/2 cups orzo
- 1/2 pound shitake mushrooms
- 2 stalks celery
- 1 bunch green onions
- 2-3 cloves garlic, finely chopped plus one crushed
- 2 to 3 stems parsley, finely chopped
- 4-5 leaves basil
- 2 tablespoons red wine vinegar
- 2 tablespoons plus 1 tablespoon olive oil
- 1 tablespoon freshly ground black pepper
- Salt to taste
- 2 tablespoons grated parmigiano reggiano
- 2 tablespoons slivered almonds
- 1/2 cup milk
- 1 tablespoon all purpose flour
- Salt to taste
- 1 teaspoon butter
Tex-Mex Beef Enchiladas
By MelanieAnn
This recipe is easily doubled; you can bake one batch tonight and freeze another for a no-fuss weeknight meal
- 2 tablespoons olive oil
- 1/4 cup all-purpose flour (spooned and leveled)
- 1 can (14.5 ounces) reduced sodium chicken broth
- 1 1/2 tablespoons chili powder
- 1 small canned chipotle chile in adobo, minced, plus 1 tablespoon adobo sauce from can
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 3/4 pound lean ground beef
- Coarse salt and ground pepper
- 8 corn tortillas (6-inch)
- 1 1/2 cups shredded cheddar cheese (6 ounces)
- 1/4 cup chopped cilantro
Marlene's Pico de Gallo
By MelanieAnn
Recipe from an employee of the Tesoro Tomato warehouse in Nogales, AZ
- 1 22 oz package Tesoro Tomatoes, chopped
- 1 medium red onion
- 2 stalks green onion, minced
- 1 clove garlic, minced or pressed
- 1 each: medium jalapeno and medium yellow wax peppers, chopped
- 1/4 cup fresh cilanto, stem discarded, leaves chopped
- 2 tablespoons cola soft drink
- 1 lemon or lime, juiced
- Kosher salt and fresh ground pepper
Olive Garden Chicken Marsala
By MelanieAnn
POUND chicken breasts between sheets of plastic wrap until about 1/4" thickness
- 4 chicken breasts, boneless & skinless
- 1/2 cup flour
- Salt to taste
- Pepper to taste
- Dried oregano to taste
- 4 Tbsp oil
- 4 Tbsp butter or margarine
- 2 cups fresh mushrooms, sliced
- 1 cup Marsala wine
Amelia's Jambalaya
By MelanieAnn
Heat the olive oil in a very large (13-inch) Dutch oven or stockpot, add the sausage, and cook over medium heat for...
- 2 tablespoons good olive oil
- 1 1/2 pounds andouille or kielbasa sausage, sliced diagonally 1/2 inch thick
- 8 chicken thighs
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 1/2 cups yellow onion, chopped (1 large)
- 2 red bell peppers, seeded and large-diced
- 2 cups celery, large-diced (3 large stalks)
- 1 (28-ounce) can whole peeled plum tomatoes, drained and medium-diced
- 2 tablespoons minced seeded jalapeño peppers (2 peppers)
- 1 tablespoon minced garlic (3 cloves)
- 2 tablespoons tomato paste
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cayenne pepper
- 1 cup dry white wine, such as Pinot Grigio
- 5 cups chicken stock, preferably homemade
- 3 cups extra-long-grain white rice, such as Carolina
- 3 bay leaves
- 1 pound (16- to 20-count) shrimp, tails on, peeled and deveined
- 1/2 cup chopped fresh flat-leaf parsley, plus extra for garnish
- 1/2 cup sliced scallions, white and green parts, plus extra for garnish
- 1/4 cup freshly squeezed lemon juice (2 lemons)