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Chicken, Andouille, and Shrimp Jambalaya

Chicken, Andouille, and Shrimp Jambalaya

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In a very large, heavy Dutch oven or stovetop casserole, heat the oil over high heat

  • 3 tablespoons canola oil
  • 1 (3-1/2 to 4 pound) chicken, cut into 8 pieces
  • 1 1/2 teaspoons Creole Seasoning, plus more for seasoning chicken and shrimp
  • 1 1/2 pounds andouille sausage, cut into 1/2 moons
  • 2 large onions, finely chopped
  • 4 medium ribs celery, finely chopped
  • 1 green bell pepper, seeded and finely chopped
  • 1 bunch scallions, tops separated from bottoms, both chopped
  • 6 cloves garlic, pressed or minced
  • 1/4 cup tomato paste
  • 1 can (4 ounces) chopped green chiles, drained
  • 1 teaspoon dried thyme, crumbled
  • 2 bay leaves
  • 1 teaspoon salt, or to taste
  • Generous amount of freshly ground black pepper, to taste
  • 1/2 teaspoon Louisiana hot sauce, or to taste
  • 5 cups chicken stock
  • 1 1/2 cups chopped fresh tomatoes
  • 3 cups long grain rice
  • 1 pound small shrimp, peeled and deveined
  • 1/2 cup chopped fresh parsley
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WHITE RICE WITH TOASTED ANGEL HAIR PASTA

WHITE RICE WITH TOASTED ANGEL HAIR PASTA

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Soak the white rice in hot water for 5 minutes

  • 2 cups white rice
  • 1/4 cup vegetable oil
  • 1/4 lb, or about 1 cup, angel hair pasta, broken into pieces
  • 1/4 cup white onion, finely chopped
  • 1 garlic clove
  • 4 cups water or chicken broth
  • 1 tbsp fresh lime juice, optional
  • 1 tsp kosher or sea salt, or to t
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Spicy Shrimp Over Preserved Lemon Pilaf

Spicy Shrimp Over Preserved Lemon Pilaf

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Have the oven at 350°F conventional (325° convection)

  • 2 tablespoons extra-virgin olive oil
  • 1 white onion, 1/2 small diced, 1/2 thinly sliced
  • 1 tablespoon minced ginger
  • 1 teaspoon garam masala
  • 1/2 teaspoon turmeric
  • 2 cinnamon sticks
  • 1 1/2 cups long-grain white rice
  • 1/2 preserved lemon, minced
  • 3 cups low-sodium chicken stock
  • 1 cup fresh shelled fava beans
  • 1 medium zucchini, quartered lengthwise and cut into 1/4-inch slices
  • 1 tablespoon minced garlic
  • 1 1/2 pounds small (51/60) shrimp, peeled and deveined
  • 1 tablespoon sambal
  • Kosher salt and freshly ground black pepper to taste
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Brussels sprouts and pancetta

Brussels sprouts and pancetta

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Serves 6

  • 4 tbsp. olive oil
  • 1/2 lb. pancetta, diced
  • 6 shallots, halved
  • 2 lb. Brussels sprouts, trimmed, blanched and halved
  • Salt and pepper, to taste
  • 2 tbsp. unsalted butter
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Lasagna al Forno

Lasagna al Forno

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Cook the lasagna noodles in plenty of boiling salted water until pliable and barely tender, about 10 minutes

  • 1 pound dried lasagna noodles
  • Olive oil
  • 1 onion, chopped
  • 2 cloves garlic, sliced
  • 2 tablespoons fresh basil, chopped
  • 2 tablespoons fresh oregano, chopped
  • 3 bay leaves
  • 1 1/2 pounds ground beef
  • 1 pound ground Italian sausage
  • 6 ounces tomato paste, (1 can)
  • 30 ounces ricotta cheese, (2 containers)
  • 1/4 cup Italian flat-leaf parsley, finely chopped
  • 2 tablespoons fresh oregano, chopped
  • Salt and black pepper, to taste
  • 2 eggs, lightly beaten
  • 1/2 cup grated Parmesan cheese
  • 4 cups tomato sauce, prepared
  • 1 pound mozzarella cheese, shredded
  • Grated Parmesan and mozzarella, for topping
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PTM - CHILORIO

PTM - CHILORIO

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Serve with warmed flour tortillas on the side

  • 3 pounds boneless pork (butt, shoulder or loin with some fat on!) cut into 2" chunks, or substitute for chicken
  • 1 1/4 cup fresh orange juice
  • 1 1/4 cup water
  • 1 teaspoon kosher or sea salt
  • 5 dried ancho chiles (about 55 grams), tops and seeds removed
  • 1 1/2 cup of the chile soaking liquid (see below)
  • 1/2 cup white onion, roughly chopped
  • 4 garlic cloves, peeled
  • 1/2 cup fresh parsley leaves
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground black pepper, or to taste
  • 2/3 cup cider vinegar or distilled white vinegar
  • 3 tablespoons corn oil
  • 1/4 teaspoon kosher or sea salt, or more to taste
  • Flour tortillas, warmed, optional
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Carrot Cake Recipe

Carrot Cake Recipe

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It’s getting to be that time of the year again, Easter is approaching and that means it’s time for carrot cake

  • 2 cups all purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/3 cups white sugar
  • 2 teaspoons ground cinnamon
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 2 cups shredded carrots
  • 1 cup flaked coconut
  • 1 cup walnuts (chopped)
  • 1 (8 ounce) can crushed pineapple (drained)
  • Frosting-
  • 1 (8 ounce) package cream cheese (softened)
  • 1/4 cup butter (softened)
  • 2 cups powdered sugar
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Garlic Chicken Baked with Cheddar Thyme Crust

Garlic Chicken Baked with Cheddar Thyme Crust

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Preheat oven to 350 degrees

  • 4 tablespoons Tillamook Salted Butter (plus extra for buttering baking dish)
  • 2 teaspoons minced garlic
  • 1/2 cup panko bread crumbs
  • 1/4 cup (3 ounces) Tillamook Finely Shredded Medium Cheddar Cheese
  • 1/4 cup shredded Parmesan
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon each salt and pepper
  • 4 boneless, skinless, chicken breast halves, lightly pounded to 1/4 inch thick
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Jerk Chicken

Jerk Chicken

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Serves 4 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
  • Ins
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Skillet Chicken Fajitas

Skillet Chicken Fajitas

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We like to serve these fajitas with crumbled queso fresco or feta in addition to the other garnishes listed

  • Chicken
  • 1/4 cup vegetable oil
  • 2 tablespoons lime juice
  • 4 garlic cloves, peeled and smashed
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 pounds boneless, skinless chicken breasts, trimmed and pounded to 1/2-inch thickness
  • Rajas con Crema
  • 1 pound (3 to 4) poblano chiles, stemmed, halved, and seeded
  • 1 tablespoon vegetable oil
  • 1 onion, halved and sliced 1/4 inch thick
  • 2 garlic cloves, minced
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/2 cup heavy cream
  • 1 tablespoon lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 - 12 (6-inch) flour tortillas, warmed
  • 1/4 cup minced fresh cilantro
  • Spicy Pickled Radishes (see related content)
  • Lime wedges
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