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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.

Fun Shaped Biscuits


4 Cups Organic All-Purpose Flour (or organic whole wheat flour)
1 Cup Organic Butter, room temp
2 tbsp Baking Powder (Bob's Red Mill)
1 1/2 Cup Organic Raw Whole Milk
1/2 tsp Salt

Directions

1. In your stand mixer, add butter and mix until better is fluffy. Add flour, baking powder, and salt; blend until coarse crumbs (looks like cornmeal almost)
2. Drizzle in the milk, and mix until combined. Turn onto a floured surface and knead a couple times. (Cut dough in half, makes it work easier)
3. Roll dough out to about 1/2 thick (I like mine a bit thick because when they cook they will rise a bit bigger yum!)
4. Cut with any cookie cutter shape (cookie cutters). I normally let my children pick the shapes it makes it easier for them to eat the biscuits.
5. Line a baking sheet with unbleached parchment paper, preheat oven to 425 degrees.
6. This step has two options:
a. Bake for 8-10 minutes or
b. Place in the freezer and freeze completely (1 to 2 hours). When ready to eat, take out let them thaw completely and bake according to (A).


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