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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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Rice-a-Roni

These make the best Christmas gifts ever. Who does not appreciate food, made with very minimal ingredients. I sure do and would love these as a gift. Esp since each 32 oz mason jar holds 3 servings or 3 meals each. I included 1 Spanish rice, 1 chicken, 1 beef and 1 brownie mix for each person we are gifting too.  You Will Need: 6 Cups Rice 2 Boxes Fideo Noodles Chicken:  2 Cups rice 1 Cup Fideo 1/2 tsp Pepper 3 tbsp Chicken Bouillon  1 tsp Onion Powder 1 tsp Garlic Powder Beef: 2 Cups rice 1 Cup Fideo 2 tbsp Parsley Flakes 1/2 tsp Pepper 3 tbsp Beef Bouillon 1 tsp Onion Powder 1 tsp Garlic Powder Spanish Rice: 2 Cups rice 1 Cup Fideo 1 tsp Salt 1 tsp Minced Onion 2 tbsp Tomato Bouillon  1/2 tsp Chili Powder 1/2 tsp Cumin 1/2 tsp Onion Powder 1/2 tsp Garlic Powder  To Make: heat 2 tbsp butter in a skillet with 1 cup rice/noodle mix. Cook until brown. Add 2 cups of bone broth (I use chicken for chicken, beef for beef and beef for Spanish Rice one). Add 2 tbsp seas...

Enchilada Sauce & Enchilada's

Mexican food has always been my number 1 love and food of choice (always- I stress the ALWAYS! MMMHMM...) No matter what the Mexican food choice is; tacos, burritos, enchilada's, taco salad, nacho's, and so forth (the list is endless); I am a huge lover of the food. However, I cannot eat this food out for numerous reasons. One, I have no idea what they put in the food. Two, GMO's. Three, I can control what I put in the food, how much I put in the dish, and so forth. I love having all things control when it comes down to my Mexican dishes. Now I am not saying at all, by any means, my dish is authentic Mexican food but I can say however it is AMAZING! Promise! Enchilada's happens to be one of my favorite dishes, aside from taco salad. The one thing I love about homemade enchilada's is, making the tortilla's with my children... the expression on their faces and the way they love being in the kitchen melt's my heart to a puddle of coconut oil (haha)! Another big thing I love about making this dish homemade is being able to all get into the kitchen together and cook; I make Daniel, Kristopher and Kailee help out and they love it! Making their own 'customized' enchilada makes the kids feel special. One great thing to do with these is make double or ever 4 times the batch and freeze them; you now have homemade "TV" dinner! BAM! Beat that store brands!
Enchilada Sauce:
4 tbsp Organic Butter
3 tbsp Organic All-Purpose Flour
1 1/2 Cup Organic Broth (homemade is great)
2 tbsp Organic Chili Powder
1 Cup Organic Tomato Sauce
1/2 tsp Organic Garlic Powder
1/2 tsp Organic Onion Powder
1 tsp Organic Cumin
1/4-1/2 tsp Organic Cayenne
Salt & Pepper

Enchilada's:
Organic Cheese, Shredded
Homemade Enchilada Sauce 
Organic Sour Cream
Organic Lettuce, cut
Organic Tomatoes, diced
The Sauce:
Melt the butter over medium heat, you do not want the heat too high or the butter will brown and bubble. I did not picture the rest; I do not know what happened!! (DANIEL was my camera man...hmmm...) You add the flour, and whisk for 1 minute to cook down a bit. Then add the spices, warmed beef broth and the tomato sauce (I used diced tomatoes too YUM). 
Whisk the sauce together, leaving on medium heat to cook until thickens (about 10 minutes roughly) If it is too thick, add a splash more of broth (but be sure to heat the broth first)... OOOO LaLa My favorite PART!! EEK
Enchilada's:
Using your homemade tortilla's (no excuse to not make them when you have a simple recipe to refer too above!) Layer with homemade pinto beans (I took canned plain pinto beans- that I canned! mashed them up and add seasoning BAM! homemade beans), shred some cheese any kind this is raw cheese, wrap up. Place a heaping amount of the sauce on the bottom of your baking dish before laying the enchilada's on top
Layer with sauce and cheese, cover with foil and bake for 20 minutes, remove foil and let cook another 10 or until bubbly
There you go! Serve with whatever you want! I love organic lettuce, organic tomatoes and homemade (YES homemade!) sour cream along with homemade yellow Mexican Rice (coming soon!) You can add ground beef, turkey, chicken or shredded chicken or beef; really the possibilities are endless!

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