MelanieAnn's profile page
Recipes
Burrito Bowl
By MelanieAnn
In a medium bowl, toss the rice with the cilantro and the orange zest
- 3 cups cooked white rice
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon orange zest
- 2 cups cooked black beans
- 1 1/2 to 2 cups Simple Fresh Pico de Gallo, recipe follows
- 2 cups Pork Carnitas, recipe follows
- 1 cup shredded Cheddar
- 1/2 cup sour cream
- 2 green onions, chopped
Cauliflower Gorgonzola Soup
By MelanieAnn
Cook the onions in the butter over medium heat until the onions are softened and translucent
- 1 tablespoon butter
- 2 small onions, diced
- 1 medium head of cauliflower broken into florets
- 4 sprigs of lemon thyme (or regular thyme)
- 2 bay leaves
- 1 quart chicken or vegetable stock
- 8 ounces of gorgonzola
- 1/2 cup creme fraiche
- parsley
Chicken Biryani
By MelanieAnn
1. Heat oil in a large skillet over medium-high heat
- 2 tablespoons vegetable oil
- 6 5 ounces bone-in, skinless chicken thights
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 1 large onion, chopped
- 3 cloves garlic, chopped
- 2 cups white long-grain rice
- 1 14 1/2 ounce can reduced-sodium chicken broth
- 1 tablespoon garam masala
- 1/2 teaspoon ground ginger
- 1 10 ounce package frozen peas and carrots, thawed
- 1/4 cup cilantro, chopped
- 1/4 cup cashews, coarsely chopped
Emeril's Puree of Broccoli Soup
By MelanieAnn
In a medium pot, heat 3 tablespoons olive oil over medium-high heat
- 3 tablespoons olive oil
- 1 cup sliced leeks (white parts only, well rinsed)
- 1 pound broccoli, separated into florets, stems peeled and sliced
- 2 bay leaves
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground white pepper
- 1/8 teaspoon allspice
- 1/2 teaspoon minced garlic
- 1/2 teaspoon chopped fresh thyme leaves
- 4 cups vegetable stock or canned, low-sodium chicken broth
- 1 cup milk
- 1 1/4 cups shredded medium Cheddar cheese
Jerk Chicken
By MelanieAnn
For a milder dish, use one seeded chile
- Jerk Marinade
- 1 1/2 tablespoons whole coriander seeds
- 1 tablespoon whole allspice berries
- 1 tablespoon whole peppercorns
- 1 - 3 habanero chiles, stemmed, quartered, and seeds and ribs reserved, if using
- 8 scallions, chopped
- 6 garlic cloves, peeled
- 3 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 2 tablespoons finely grated lime zest (3 limes), plus lime wedges for serving
- 2 tablespoons yellow mustard
- 1 tablespoon dried thyme
- 1 tablespoon ground ginger
- 1 tablespoon packed brown sugar
- 2 1/4 teaspoons salt
- 2 teaspoons dried basil
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon ground nutmeg
- Chicken
- 3 pounds bone-in chicken pieces (split breasts cut in half, drumsticks, and/or thighs)
- 2 tablespoons whole allspice berries
- 2 tablespoons dried thyme
- 2 tablespoons dried rosemary
- 2 tablespoons water
- 1 cup wood chips, soaked in water for 15 minutes and drained
Chicken Cacciatore
By MelanieAnn
Coat a large, wide pot with olive oil and bring to a high heat
- Olive oil, as needed
- 1 (4 to 5-pound) chicken, cut into 8 to 10 pieces
- Kosher salt
- 2 large onions, sliced
- Pinch crushed red pepper flakes
- 4 garlic cloves, smashed and finely chopped
- 1 red pepper, cut into 1/2-inch dice
- 1 yellow pepper, cut into 1/2-inch dice
- 1 pound cremini mushrooms, cleaned and sliced
- 2 cups dry white wine
- 2 (28-ounce) cans Italian plum tomatoes, passed through the food mill or pureed
- 1 bundle thyme
- 3 bay leaves
Balsamic-Roasted Brussels Sprouts
By MelanieAnn
Preheat the oven to 400 degrees
- 1 1/2 pounds Brussels sprouts, trimmed and cut in half through the core
- 4 ounces pancetta, sliced 1/4-inch thick
- 1/4 cup good olive oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon syrupy balsamic vinegar (see note)
Chicken Fried Steak
By MelanieAnn
First thing you want to do is get your oil preheated
- 2-4 cube steaks about 5 ounces each
- 4 about 4 cups flour
- salt
- pepper
- 2 cups milk
- 1 egg
- oil for frying
Zucchini in Cuban Style Cherry Tomato Sofrito
By MelanieAnn
Suggested Accompaniments Rice or shredded Napa cabbage seasoned with just a bit of olive oil and salt
- 1/4 cup extra-virgin olive oil
- 3-4 garlic cloves, mashed with mortar and pestle or finely chopped
- 1 medium yellow onion, cut in half lengthwise and thinly sliced
- 1/2 pound cherry tomatoes coarsely chopped
- 1/2 teaspoon ground cumin
- 1 tablespoon fresh oregano leaves
- 1/4 teaspoon ground cayenne
- Pinch of allspice
- 1 teaspoon sea salt
- 1 1/2 pounds zucchini, cut into 1/2-inch cubes
- 12 toasted almonds
- 1/4 cup roasted cacao nibs (available in Whole Foods and specialty stores) or 2 ounces dark chocolate, finely chopped
- 1 or 2 whole garlic cloves
- 1/4 cup flat parsley leaves
- 1 cup warm water or chicken broth
- 1 serrano chile, finely chopped
- 4 squash blossoms, coarsely chopped (optional)
- Sea salt to finish
Charred Corn Salad
By MelanieAnn
4 to 6 servings
- 2 ears corn on the cob, husked
- 3 tablespoons extra-virgin olive oil
- Juice of 1 lime
- Kosher salt and freshly ground black pepper
- One 15-ounce can black beans, drained and rinsed
- 2 cups grape tomatoes, halved or quartered
- 1 cup cooked and cooled brown rice
- 1/4 cup finely chopped red onion
- 3 thinly sliced green onions, whites and green parts
- 1 clove garlic, minced