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Melinda's books

I Am Watching You
The Maid
Hopeless
It Ends with Us
Unmissing
The All New Ball Book Of Canning And Preserving: Over 200 of the Best Canned, Jammed, Pickled, and Preserved Recipes
Ball Complete Book of Home Preserving
Jurassic World: The Official Cookbook
Halo: The Official Cookbook
Ugly Love
Verity
Where the Crawdads Sing
The Moonlight Child
Becky: The Heartbreaking Story of Becky Watts by Her Father Darren Galsworthy
Freed
Drowning in Stars
Behind Her Eyes
The Girl in the White Van
Regretting You
Defending Jacob


Melinda Haiden's favorite books »

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CopyCat Del Taco Chicken Tacos

Living in Arizona for 13 years of my adolescent life I grew up loving Del Taco. My parents would get take out there often. My sister, Michelle, that was her favorite taco out. If we did take out one night, Michelle always wanted Del Taco over anything else. She loves the chicken tacos. Now that I live in Ohio, Del Taco is not really out here. I have found 1 or 2 but they are some distance away from us. So, I decided to try and make that for my Sunday Family Movie night pick. Tonight, is my pick and I drew Mexican food so why not give it a try.  Marinade: 3 Large Chicken (I used thin chicken breast), diced 1 Lime, juiced 1 tbsp Taco Seasoning  1 tbsp Soy Sauce 1 tsp Garlic Powder 1 tsp Onion Powder 1 tsp Chicken Bouillon Powder 1/4 tsp Paprika Place all ingredients above into a ziplock, shake well and marinade for 30 minutes to an hour. I found the longer the better flavor.  White Sauce: 1 cup Mayo 1 Lime, juiced Whisk together in a bowl until smooth, set aside until ready for assembly.

Pancakes


1 Cup Organic All-Purpose Flour
1 Organic Pasture Raised Egg, room temp
1 tbsp Baking Powder (Bob's Red Mill)
2 tsp Organic Vanilla
1/2-1 Cup Organic Raw Whole Milk
2 tbsp Organic Agave, Honey or Sugar
1 tsp Salt


Directions:

1. Place all your dry ingredients into a big mixing bowl, and mix until combined. Place your milk, 1/2 cup at a time, into a big measuring cup, add eggs, vanilla, and honey or agave (if using sugar place in dry ingredients) and whisk with fork.

2. Pour the wet ingredients into the dry ingredients and use a whisk to mix together until no more flour is seen; do not over mix or you will activate the gluten in your flour and make bread instead of pancakes. 

4. Using an ice cream scooper, measure your scoops and place on a griddle (no oil or grease needed). Cook 1-2 minutes per side, or until done.

5. Eat now, or place on a baking sheet with unbleached parchment paper and freeze 1-2 hours. Place in Ziplock and label.


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