Skip to main content

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 »

Featured

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.
Post a Comment
Read more
Labels

Organic Graham Crackers


5 Cups Organic All Purpose Flour
1/2 Cup Organic Sugar (or Organic Coconut Sugar)
2 tsp Baking Powder (Bob's Red Mill)
1/2 tsp Salt (Real Salt Brand)
1 Cup Organic Pasture Raised Butter, unsalted & melted
4 tbsp Organic Raw Honey
3 tsp Organic Vanilla
1/2 Cup Cold Water

 Directions:

 1. Place all your dry ingredients in a bowl, and stir until combined thoroughly. Mix the wet ingredients in a mixing bowl.
2. In your stand mixer, pour wet ingredients into the dry ingredients and mix until a nice ball forms, may need a couple extra tablespoons of water; continue kneading until ball forms.
3. Wrap your dough in bpa-free plastic wrap and refrigerate for 1 hour.
4. Roll dough on a lightly floured surface (and I mean LIGHTLY!!) thin, as thin as you can manage without splitting the dough; I rolled mine a bit thick and learned my lesson for sure (lol).
5. Place crackers on a baking sheet lined with unbleached parchment paper, and bake at 350 degrees for 12-16 minutes.
6. Remove from oven and cool for 1 hour, before consuming; as hard as it is, wait!!

Labels:

Comments

Post a Comment

Popular Posts