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

Ranch Style Beans

I am so obsessed with beans I cannot express enough how much I love them! Ranch style beans have always been my favorite. Growing up I remember my mother buying the ranch beans from Wal-Mart (the ones in the black can) and now I realize all the crap that is in them is so bad for you! I recently fell in love with canning (have had to take time off due to moving and cannot wait to get back to it) and was given a recipe that was approved by the canning group I am in (which is one of the best canning groups- they follow all the guidelines). I posted, down below, the recipe link where I find this recipe. So, if you wish to can these amazing beans and I advise you to learn how and definitely do so! That is linked below, just make sure you follow the correct guidelines for safe canning! 

Now you do not have to can these, you can easily just put all ingredients in your crockpot cook on low for 8-10 hours or high for 4-5 hours. 

You Will Need:
4 tbsp Dried Parsley
4 tsp Garlic, minced
1 bag of Dried Pinto Beans
4 tbsp Chili Powder
1 Onion, diced
15 oz Crushed Tomatoes
1 tsp Brown Sugar
1 tsp White Vinegar
1 tsp Paprika
1 tsp Cumin
1/2 tsp Oregano
1 Cup Boiling Water
3-4 Cups Beef Broth
1/2 tsp Salt & Pepper


You can see the beans are almost done, continue to cook them until the liquid is almost gone (reduce, reduce, reduce). You do not want lots of liquid in your beans. I personally LOVE canning these beans, then opening them and eating them! I will share the link where I get how to can them. I made these for a dinner side in my crockpot, which you can do too.

Canning Ranch Beans: Proven Safe Recipe Site 
(from a facebook group I am apart of)
Labels:

Comments

Post a Comment

Popular Posts