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Recipes
Linguine with Shrimp Scampi
By MelanieAnn
Yield: 3 servings
- Vegetable oil
- 1 tablespoon kosher salt plus 1 1/2 teaspoons
- 3/4 pound linguine
- 3 tablespoons unsalted butter
- 2 1/2 tablespoons good olive oil
- 1 1/2 tablespoons minced garlic (4 cloves)
- 1 pound large shrimp (about 16 shrimp), peeled and deveined
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup chopped fresh parsley leaves
- 1/2 lemon, zest grated
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/4 lemon, thinly sliced in half-rounds
- 1/8 teaspoon hot red pepper flakes
Slow Cook Beef Stew Recipe
By MelanieAnn
In a large skillet, brown beef on all sides
- 2 pounds beef top round steak, cut into 1-inch cubes
- 8 medium carrots, cut into 1-inch pieces
- 1 pound small red potatoes, quartered
- 1/2 pound sliced fresh mushrooms
- 1 medium sweet red pepper, chopped
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1/4 cup all-purpose flour
- 1 can (6 ounces) tomato paste
- 3/4 cup beef broth
- 1/3 cup dry red wine or additional beef broth
- 1-1/2 teaspoons salt
- 1 teaspoon minced garlic
- 1 teaspoon pepper
- 1/2 teaspoon dried thyme
Falafel Pitas
By MelanieAnn
1. Combine first 10 ingredients in a food processor
- 1/4 cup plain dry breadcrumbs
- 1/4 cup fresh flat-leaf parsley leaves
- 2 tablespoons chopped green onions
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon salt
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 large egg
- 1 garlic clove, chopped
- Dash of ground red pepper
- Cooking spray
- 1/4 cup shredded seeded peeled cucumber
- 1/4 cup plain 2% low-fat Greek yogurt
- 1 teaspoon fresh lemon juice
- 1/8 teaspoon salt
- 2 (6-inch) whole wheat pitas, halved
- 4 Bibb lettuce leaves
- 8 (1/4-inch-thick) tomato slices
Diana Barrios Trevino Tex-Mex Oxtail Soup
By MelanieAnn
Serves 6 to 8
- 4 lbs oxtails, cut into 2-inch pieces
- 2 white onions, sliced
- 1 1/2 teaspoons Kosher salt , plus more to taste
- 2 tablespoon dried oregano
- 1 tablespoon vegetable oil
- 4 serano chiles, sliced
- 6 tomatoes, skin removed and deseeded and chopped into 1/2 inch pieces
Morning Glory Muffins
By MelanieAnn
Makes 12 muffins
- 3/4 cup sweetened shredded coconut, toasted
- 1/2 cup walnuts, toasted
- 2 1/4 cups all-purpose flour
- 3/4 cup sugar
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1 (8-ounce) can crushed pineapple
- 1 Granny Smith apple, peeled, cored, and shredded
- 8 tablespoons (1 stick) unsalted butter, melted and cooled slightly
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded carrots (2-3 medium)
- 1 cup golden raisins
Cracker Barrel chicken n' dumplins
By MelanieAnn
A bowl of chicken and dumplings
- 2 cups Flour
- 1/2 teaspoons Baking Powder
- 1 pinch Salt
- 2 Tablespoons Butter
- 1 cup butterMilk, A Bit Less Than A Full Cup (you can use regular milk if needed)
- 2 quarts Chicken Broth
- 3 cups Cooked Chicken
Chocolate-Covered Peanut Butter Eggs
By MelanieAnn
Melt peanut butter and butter for 1 minute in microwave
- 1 cup Peanut Butter
- 1/4 cup Butter
- 1 tsp Vanilla
- 1 1/2 cup Powdered Sugar
- 8 oz Dark Cocoa Melting Chips
Winter Beef and Vegetable Stew
By MelanieAnn
Pat the beef dry with paper towels
- 3 pound beef chuck cut into 1-1/2 inch cubes
- 1/2 cup all purpose (plain) flour
- Salt and ground pepper
- 5 tablespoons (3 fl oz) olive oil
- 1/4 cup (2 fl oz) red wine vinegar
- 2 yellow onions, 1 parsnip, and 1 carrot, peeled and sliced
- 2 cups (16 fl oz) beef stock or prepared broth
- 1 cup (8 fl oz) dry red wine
- 1/4 cup (2 oz) tomato paste
- 2 cloves garlic, minced
- 1 bay leaf
- 4 springs fresh flat-leaf parsley (Italian), plus more, chopped for garnish
- 1 sprig fresh sage or 1/2 teaspoon dried sage
- 1 potatoes, large cubes.
- 3/4 pound tender young carrots peeled
- 7 oz fresh pearl onions, blanced and pelled
- 2 potatoes cubed
Kiwi Salsa Recipe
By MelanieAnn
One of my new favorite salsas is Kiwi salsa
- 3-4 ripe Kiwi fruits (peeled and chopped)
- 1/2 avocado (peeled and chopped)
- 1/4 cup pomegranate seeds
- 1 tablespoon green onions (thinly sliced)
- 1 tablespoon fresh jalapeño pepper (chopped)
- 1 tablespoon fresh cilantro (chopped)
- 1 teaspoon olive oil
- salt and pepper (to taste)
Safari Club Bombay Dressing
By MelanieAnn
If you’d like to experiment with another version of Bombay salad dressing, here’s one from the Safari Club, a p...
- 3 cloves garlic, mashed
- 1-inch length anchovy paste from a tube, mashed
- 1 egg yolk
- Juice of 1 lemon
- 1 Tablespoon Worcestershire sauce
- 3/4 cup dry white wine
- 3/4 cup olive oil
- 3 avocados, halved, pitted, and peeled
- Salt and white pepper
- 1/2 cup grated Parmesan cheese