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Recipes
Taco Casserole Recipe
By MelanieAnn
The colder weather is approaching and that means its time for some casserole dishes
- 1 lb ground beef
- 8 ounces macaroni
- 1/2 cup onion (chopped)
- 1 (10.75 ounce) can condense tomato soup
- 1 (14.5 ounce) can diced tomatoes
- 1 (1.25 ounce) package taco seasoning mix
- 2 ounces shredded Cheddar cheese
- 2 ounces shredded Monterey Jack cheese
- 1 cup tortilla chips (crushed)
- 1/2 cup sour cream
- 1/4 cup green onions
- 1/4 cup sliced black olives
the best swedish meatballs
By MelanieAnn
to make the meatballs: In a small bowl, soak the bread in the milk until very soft
- for the meatballs:
- white bread - 2 slices, crusts removed, then torn into tiny pieces
- milk - 1/4 cup, whole
- ground beef - 1 pound (500 g)
- ground pork - 1 pound (500 g)
- red onion - 1 small, grated or finely diced
- egg - 1 large, beaten
- allspice - 1/8 tsp, ground
- cardamom - 1/4 tsp, ground
- ginger - 1/8 tsp, ground
- onion powder - 1/4 tsp
- garlic powder - 1/4 tsp
- parsley - 1/2 tbsp, dried
- salt - 1/4 tsp
- pepper - 1/4 tsp
- butter - 2 tbsp
- for the gravy:
- beef broth - 2 cups
- flour - 2 tbsp
- cold water - 1/4 cup
- heavy cream - 1/4 cup
- salt - 1/4 tsp
- pepper - 1/4 tsp
Apple & Cheddar Crust Hand Pies
By MelanieAnn
Yield: 14-18 pies
- Dough
- ■2 1/2 cups of all-purpose flour, plus more for dusting
- ■1 tsp sugar
- ■1/2 tsp salt
- ■14 tbsp (1 3/4 sticks) unsalted butter, chilled and cut into small pieces
- ■4 oz. cheddar cheese (around 1 1/2 cups), grated
- ■1/2 cup ice water
- Filling
- ■3/4 lb. (1–2) Granny Smith apples, peeled, cored, and cubed
- ■1 lb. (2–3) Cortland apples, peeled, cored, and cubed
- ■1/2 cup of sugar
- ■1/4 cup of all-purpose flour
- ■1 tsp fresh lemon juice
- ■a little under 1/2 tsp ground cinnamon
- ■1/8 tsp freshly grated nutmeg
- ■1/8 tsp salt
- ■a pinch of ground cloves
- ■1 tbsp unsalted butter, cut into small pieces (to dot the filling)
- ■1 egg yolk beaten with 2 tablespoons of water
- ■turbinado or demerara sugar, for dusting (granulated will work as well)
Chicken Taquitos Recipe
By MelanieAnn
Homemade chicken taquitos can be a lot of work, but it is well worth it
- 1 lb boneless, skinless chicken breasts
- 1 (15 ounce) can tomato sauce
- 1/2 cup water
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 cup fresh cilantro (chopped)
- 8 ounces shredded Monterey jack cheese
- small corn tortillas
- Oil (for frying)
homemade root veggie chips
By MelanieAnn
Pre heat your oven to 375 F (190 C)
- root vegetables - 4 - 6, of your choice
- olive oil - 2 - 4 tbsp
- salt and pepper - use very generoulsy
Garden Vegetable Soup
By MelanieAnn
Spray a large saucepan with nonstick cooking spray, heat
- 1/2 cup sliced carrots
- 1/4 cup diced onion
- 2 minced garlic cloves
- 3 cups fat-free beef, chicken, or vegetable broth
- 1 cup diced green cabbage
- 1 cup chopped spinach
- 1 Tbsp tomato paste
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1 cup diced zucchini
Chicken Piccata
By MelanieAnn
4 Servings
- 2 boneless, skinless chicken breast halves, halved horizontally
- 1/4 cup all-purpose flour, sifted
- Coarse salt and freshly ground pepper
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 2 to 3 tablespoons dry white wine
- 3 tablespoons fresh lemon juice
- 2 tablespoons salt-packed capers, soaked in water 20 minutes, then drained, rinsed, and drained again
- 1 tablespoon chopped fresh flat-leaf parsley
Mexican Chicken Salad
By MelanieAnn
•Place the chicken, onion, pepper, tomato, and avocado in a large bowl
- 2 cups diced cooked chicken
- 1/4 cup chopped red onion
- 1/2 green bell pepper, chopped
- 1 small tomato, chopped
- 1/2 avocado, sliced
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons cider vinegar
- 2 packets of stevia or 1/2 teaspoon agave
- 2 tablespoons salsa
- 1/2 teaspoon cumin
- 1 clove garlic, chopped
- 1 head romaine lettuce
- 1 cup shredded Monterey Jack cheese
Southern Collard Greens
By MelanieAnn
Put greens through several sinks of cold water to get rid of any grit
- 5 lbs collard greens
- 1/2 lb bacon
- 1/2 onion
- 2 tablespoons apple cider vinegar
- salt and pepper
Pico De Gallo Recipe
By MelanieAnn
The salsa can be prepared up to 12 hours ahead of time, covered and refrigerated
- 1 pound ripe tomatoes, about 3 cups, halved, cored, seeded (optional) and chopped
- 1/2 cup white onion, finely chopped
- 1 jalapeño or serrano chile, finely chopped, or more to taste (seeding is optional)
- 1/2 cup cilantro, rinsed, drained, lower part of the stems removed, roughly chopped
- 2 to 3 tbsp fresh lime juice, more or less to taste
- 2 tbsps olive oil, optional
- 1 tsp kosher or sea salt, or more to taste