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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


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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.
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Peanut Brittle w/out Corn Syrup

I have seen lots of recipes for peanut brittle with corn syrup, baking soda and lots of other odd ingredients. At the grocery store, peanut brittle just gets worse with so many ingredients to prolong shelf life; it is just not needed at all. I started to experiment with ingredients and found the best way to make brittle, with 3 ingredients and a little time. Onward with it I guess...





You Will Need:

2 Cups Roasted Peanuts
2 Cups Organic Cane Sugar
2 tbsp. Organic Pasture Raised Butter



Start by adding your sugar to a medium sauce pan. Turn it on medium low, and stir often, do not let it burn or turn the heat up any; let it do its' thing. Should take 10 ish minutes to melt.


You can see it is melting, and turning brown... yumm


All melted and a beautiful Amber brown color... DO NOT, I repeat DO NOT touch this! It will burn the crap out of your hands and body... hurts bad. 

 

Now add in your butter, once it hits the pan it will bubble fast, so you want to whisk like crazy as soon as the butter hits the pan; stop once all the bubbling is gone.


Take off the stove, add in your peanuts, add as many or as little as you want; we love extra peanuts. (please excuse the meatloaf in the background, Daniel cannot take pictures for anything!!)


Pour the brittle onto a baking sheet and bake at 350 degrees for 5 minutes; this is going to allow the brittle to spread, without you doing anything, to a thin layer. Once 5 minutes is up, take out of the oven and cool completely before touching (again this will BURN! DO NOT TOUCH until cooled!)


All done and ready to enjoy! I bag these in zip locks, but they NEVER last more than a week! I do not store in fridge just in pantry... Enjoy!

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