Stumbled upon Mel’s Kitchen Cafe a few months ago. And since then, we haven’t tried a recipe from her site that isn’t a keeper. That’s a big deal. Her recipes are mostly common ingredients, come together fast, but still they have been unique. That’s hard to do.
I’m not a food blogger, nor do I aspire to be one, but thought I’d share a few of the recipes that will for sure go in the regular rotation in case you need a few new ideas!
Love love love her Chicken Enchiladas. Since we are mostly “flexitarians” (-n 1. a person who eats a predominantly vegetarian diet, but who eats meat or fish occasionally.) – for no reason except we don’t love love meat – I left the chicken out. Use Great Northern beans, you won’t miss the chicken!
Everyone really liked the Poor Man’s Stroganoff. It think it was the bacon that put it over the top. I almost always buy turkey bacon, but for some reason got the real thing for this recipe. Brian told me I could skip the mushrooms and double the bacon next time. Of course he did!
Her taco recipe was interesting too, but so good! I ended up using a homemade seasoning that I had already made, but added the tomato sauce. I won’t ever make tacos without tomato sauce again!
As I’m typing this and looking at her site at all the things I’ve made, I’m feeling a little stalker-ish. Whatever. I’m making meals everyone loves, and in my little world, that’s a big deal to me!
And this chicken marinade really was the best and easiest I’ve ever had.
One of the other things that put me over the edge of loving this site was that when she said she had the best white chili recipe, I was skeptical. The “Gringo Chili” recipe I have is by and far one of our all-time favorite meals. So when I clicked on her “Creamy White Chili” link and saw the exact same recipe, I knew it was a good sign!
Made and devoured her Monster Cookies. These are gluten-free. Which in our book means “don’t make.” I didn’t realize they were gluten-free though, so that’s how they got made. Making them I realized I wasn’t using flour, which made me nervous. When I gave one to Brian and told him there wasn’t flour in them, and I asked if that meant they were gluten-free (no, he’s not a gluten expert, I’m not sure why I asked…), his response was, “No, I hate gluten-free, and I don’t hate these.” Well, turns out if you add enough sugar and chocolate, you don’t need gluten after all!
This was the first cheesecake I ever made. I was nervous (aren’t they pretty unforgiving?). Her instructions were great!
She has a great “The Best Recipe” page- the best recipes for whatever you may be looking for.
Ok, that’s all. I’ve just really loved it, thought you might too!