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- Watermelon, Tomato and Feta Salad
  
  Posted at 4:27 pm by Good Dinner Mrs Mellen
  
  Jun 15th
  Watermelon is synonymous with hot summer days, infused with sun kissed flavor. I remember growing up waiting – not patiently- for my mother to cut the biggest watermelon for us to enjoy when we returned home from a day spent at the pool baking in the sun. (we didn’t know about sun protection then) Instantly cooling and so refreshing!
  
  I still slice up watermelon to serve for family and friends on hot summer days. Perfect after a barbecue or here in New England we’re fond of clam bakes. For parties or picnic I love to splurge making a watermelon salad adding tomatoes, red onion and feta cheese with a sweet and salty salty dressing. Fresh mint and a pinch of Himalayan pink salt just the perfect finishing touch.
  
  1 small watermelon (about 3 – 5 lb.)
  
  1/2 c. fresh mint, finely chopped
  
  1/4 c. red onion, thinly sliced
  
  12 oz. cherry, halved
  
  2 tbsp. olive oil
  
  2 tbsp. fresh lime juice
  
  1 tsp. pure honey
  
  Kosher salt and black pepper
  
  1/4 cup Crumbled feta
  
  pinch of Pink Himalayan salt
  
  Remove the rind from watermelon and cut flesh into 1/2 inch-thick cubes; arrange on a platter. Top with fresh mint, red onion, cherry tomatoes. Combine olive oil, fresh lime juice, pure honey, and kosher salt and black pepper in a bowl. Spoon over watermelon; top with crumbled feta. Sprinkle with a pinch of Pink Himalayan salt.
  
  If you are taking on a picnic or to a party assemble salad at your location.
  
  Enjoy!
  
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  Posted in entertaining, Good Dinner Mrs Mellen, Salad, summertime recipes, Vegetarian | Tagged Easy recipe, Feta Cheese, summer salad, watermelon salad
- Broccoli Slaw and Udon Noodles With Lemon Honey Dressing
  
  Posted at 4:24 pm by Good Dinner Mrs Mellen
  
  Jun 2nd
  Broccoli Slaw and Udon Noodles with Lemon Honey Dressing
  
  ½ cup slivered almonds toasted, plus two tablespoons
  
  12 ounces shredded broccoli slaw
  
  1 package Organic Udon Noodles, I used Koyo
  
  Lemon Honey Dressing
  
  ½ cup olive oil
  
  3 tablespoons lemon juice
  
  1 tablespoon honey
  
  2 teaspoons dried mustard
  
  2 medium cloves garlic, pressed
  
  ½ teaspoon sea salt
  
  Freshly ground pepper, to taste
  
  Red pepper flakes, optional
  
  Pink Himalayan sea salt
  
  Small head of Romain lettuce, separated and washed
  
  Cook Udon noodles according to package instructions. Set it aside to cool.
  
  Combine all of the dressing ingredients up to red pepper flakes in a liquid measuring cup and whisk until emulsified.
  
  In a large bowel combine the shredded broccoli slaw, toasted alimony and noodles. Pour the dressing over the mixture and toss until well mixed. Let the slaw rest for about 20 minutes to let the flavors meld. Line a large place with lettuce. Place slaw and Udon noodles on top. Sprinkle two tablespoon toasted almonds and sprinkle with pink Himalayan salt. Serve at room temperature or chill over night.
  
  Enjoy!
  
  You can find more of Good Dinner Mrs. Mellen @buzzchomp.com
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  Posted in lunch, pasta, Salad, Vegetarian | Tagged broccoli slaw, Healthy Salad, Koyo noodles, Udon noodles
- Baked Cod with Panko Parmesan Crust
  
  Posted at 11:19 am by Good Dinner Mrs Mellen
  
  Jun 2nd
  Cod fish versatility lends to many different toppings. In New England, where beautiful fresh fish is prevalent, many restaurants still serve the traditional Ritz cracker topping which is delicious. I love to create new toppings to enhance the flavor of cod. Being of Italian heritage I gravitate toward Mediterranean flavors used by my family when I was growing up. My recipes are strongly influence by my mother and grandmother who were wonderful cooks and shared their passion with me. I am grateful for and indebted to their high standards, serving wonderfully prepared fresh food flavored with their love of family. I am the cook I am today because of these two exceptional women.
  
  4 cod filets(3 ounces each)
  
  1/4 cup fresh lemon juice
  
  1/2 cup unseasoned panko breadcrumbs
  
  1/4 cup fresh grated Parmesan cheese
  
  2 cloves garlic, crushed
  
  1 teaspoon dried oregano
  
  1/8 teaspoon crushed red pepper
  
  1/4 teaspoon sea salt
  
  1 tablespoon olive oil
  
  1/2 cup chopped cherry tomatoes
  
  1/4 cup chopped kalamata oilves
  
  2 teaspoons capers
  
  Preheat oven to 425F.
  
  Place cod in baking dish then pour lemon juice over. Let sit while preparing the breadcrumb topping.
  
  In a small bowl combine breadcrumbs, cheese, garlic, oregano, pepper, salt and oil. Toss to mix.
  
  Cover fish with breadcrumb mixture. Top with tomatoes, oil and capers. Bake for 15 -20 minutes or until the topping starts to brown. Do not overcook. Serve hot or at room temperature.
  
  Serves 4.
  
  Enjoy!
  
  You can also find my recipes @buzzchomp.com
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  Posted in family meals, Fish, Food, Main Dish, Main Meal, Weeknight dinner | Tagged cod fish, easy, Healthy, mediterranean topping
- Airfryer Buffalo Cauliflower Bites
  
  Posted at 9:37 am by Good Dinner Mrs Mellen
  
  May 19th
  Airfyers are so easy to use and cook healthy food quickly without much fat or oil. Since purchasing my Airfyer I’ve tried so many different recipes; chicken, veggies, all with excellent results. We were out to dinner one night with our family and we ordered roasted cauliflower for an appetizer; it was delicious. I thought cauliflower would be great in an Airfyer -Buffalo style. And I was right! I also adapted this recipe for a conventional oven*
  
  Ingredients
  - 1 head of cauliflower, broken into bite size pieces
  - ¾ cup almond flour
  - ¼ cup plus 2 tablespoons tapioca flour
  - 1 teaspoon chili powder
  - ½ teaspoon paprika
  - ½ teaspoon cayenne
  - Salt, to taste
  - 2 eggs
  - Oil, to lightly coat
  - For serving: carrot sticks, celery sticks, Blue cheese dip
  Buffalo Sauce:
  - ½ cup plus 2 tablespoons hot sauce
  - 2 tablespoons ghee (or butter)
  - 1 tablespoon lemon juice
  - 1 clove garlic, minced
  - ½ teaspoon paprika
  - ¼ teaspoon cayenne
  - Salt, to taste
  Directions
  
  1. In a small bowl, mix together almond flour, tapioca flour, chili powder, paprika, cayenne, and salt. In another small bowl, whisk together the eggs. Set up an assembly line with cauliflower, eggs, and flour mixture.
  
  2. Bread the cauliflower by dipping it in the egg mixture, fully coating. Roll in the flour mixture, fully coating. Place on a plate and repeat with remaining cauliflower.
  
  3. Place cauliflower in the Airfryer basket, evenly spreading out and leaving room in between each piece so the air can flow through them. Spray cauliflower with a light coat of olive or avocado oil. Close drawer, set Airfryer on manual at 375°F for 15 minutes, pausing halfway through to stir them up. Make sure they are still spread out after you stir them around. You will probably have to cook cauliflower in two or more batches to ensure they are not overcrowded depending on the size of your Airfryer.
  
  4. When the cauliflower is almost done, make the sauce. Add hot sauce, ghee, lemon juice, garlic powder, paprika, cayenne, and salt to a small saucepan over medium-low heat. Cook until warmed through and combined, about 3 minutes.
  
  5. Once cauliflower is done, add to a large bowl and pour buffalo sauce over cauliflower. Carefully mix to coat the cauliflower.
  
  6. Serve with carrot sticks, celery sticks, blue cheese dip, or eat as is. Enjoy!
  
  *If using a conventional oven heat to 450F and cook for 20 minutes until cauliflower is golden and tender. Transfer to bowl and pour buffalo sauce over cauliflower.
  
  Enjoy!
  
  Follow me on Instagram @gooddinnermrsme
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  Posted in Appetizer, Easy recipes, Vegetables, Vegetarian | Tagged Airfryer, Buffalo bites, Cauliflower, Healthy
- Blueberry Lemon Bundt Cake
  
  Posted at 6:35 pm by Good Dinner Mrs Mellen
  
  May 18th
  Bundt cakes, once the punch line in a joke – remember ‘My Big Fat Greek Wedding’ – are back in fashion. I never stoped making these powerhouse cakes – range from rich fruit filled pounds to a sinful brownie nut cake. Easy to make; a great first cake for a novice baker. I love blueberries and lemons, a winning combination in my Blueberry Lemon Cake. Warning this cake is for lemon lovers!
  
  INGREDIENTS
  
  For the cake:
  
  2 cups blueberries + 1 tablespoon all-purpose flour
  
  2 ¾ cups all-purpose flour
  
  1 teaspoon baking powder
  
  ½ teaspoon baking soda
  
  1 teaspoon salt
  
  1 cup unsalted butter, softened to room temperature
  
  2 cups granulated sugar
  
  4 large eggs room temperature
  
  2 teaspoons vanilla extract
  
  ⅓ cup fresh lemon juice
  
  2 tablespoons lemon zest
  
  ¼ cup vegetable oil
  
  1 cup full sour cream, room temperature
  
  For the lemon glaze:
  
  2 cup confectioners sugar
  
  3- 4 tablespoons fresh lemon juice, use as needed
  
  DIRECTIONS
  
  To make the cake:
  
  Preheat oven to 350°F. Add the blueberries and 1 tablespoon of flour to a mixing bowl and toss together until all of the blueberries are coated with the flour. Set aside.
  
  In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  
  In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl using an electric mixer, beat the butter and sugar for about 4-5 minutes until light and fluffy.
  
  Mix in the eggs one a time until well combined, then mix in the vanilla. Slowly mix in the lemon juice, lemon zest, and oil.
  
  Add the dry ingredients in three additions alternating with the sour cream, beginning and ending with the dry ingredients on low speed. Mix in each addition until just combined, making sure not to over mix the batter. There will be quite a bit of batter, so I suggest using a rubber spatula to turn the batter a few times to make sure everything is well combined. Then add the blueberries and gently fold them into the batter until just combined.
  
  Spray a 10-inch bundt pan well with nonstick cooking spray. Pour the batter into the prepared bundt pan and evenly spread it around.
  
  Bake at 350°F for 50-65 minutes or until a toothpick inserted into the cake comes out clean.
  
  Remove from the oven and cool in the pan on a wire rack for 30 minutes, then invert the cake onto the wire rack to finish cooling.
  
  Glaze:
  
  In a medium sized mixing bowl, whisk together the powdered sugar and lemon juice until well combined and no lumps remain. If the glaze is too thick, add a little more lemon juice. If the glaze is too thin, add a little more powdered sugar to thicken it up.
  
  Pour the glaze on top of the bundt cake and allow to sit for about 10-15 minutes so the glaze can harden.
  
  Enjoy!
  
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  Posted in Baking, Cake, Food, Good Dinner Mrs Mellen | Tagged blueberries, bundt cake, cake, lemon
- Party Paella
  
  Posted at 5:26 pm by Good Dinner Mrs Mellen
  
  May 12th
  Paella is a wonderfully flavorful dish from the Valencia region of Spain. Traditional Paella is cooked on the stove in a special aptly named Paella pan, large carbon steel pan that distributes the heat evenly. Paella pans can be used on the grill also and in the summer making Paella outside is a treat for your guest.
  
  When I am having a larger group I like to modify the traditional Paella recipe to make ahead and enjoy my guests. Most of the preparation can be done earlier in the day and assemble of the Paella just before you put in the oven.
  
  Ingredients:
  
  3 tablespoons olive oil
  
  6 fresh chorizo sausages or mild chicken sausages (about 1 3/4 pounds)
  
  12 chicken thighs with skin and bones (about 4 1/4 pounds), excess fat trimmed
  
  2 very large onions, chopped (about 5 cups)
  
  10 garlic cloves, chopped, plus 1 garlic clove, minced
  
  1 can (14.5 oz) chopped tomatoes, drained
  
  2 bay leaves
  
  3 red bell peppers, cut into 1-inch-wide strips
  
  1 1/2 pounds uncooked large shrimp, peeled, deveined
  
  1 generous pinch saffron threads
  
  2 1/2 cups arborio rice
  
  1 1/2 teaspoons salt
  
  5 cups canned low-salt chicken broth
  
  2 teaspoons paprika
  
  Chopped fresh parsley
  
  Directions:
  
  Heat 1 tablespoon oil in heavy large shallow pot over medium-high heat. Add sausages and sauté until cooked through, turning often, about 10 minutes. Transfer to large bowl. Sprinkle chicken with salt and pepper. Working in batches, add chicken, skin side down, to pot. Cover and cook until brown, about 6 minutes. Turn chicken over, cover and cook until brown and cooked through, about 8 minutes longer. Transfer chicken to bowl with sausages. Add onions and 10 chopped garlic cloves to pot; sauté until tender, about 8 minutes. Add tomatoes and bay leaves; stir 2 minutes. Stir bell peppers. Transfer to another large bowl.
  
  Toss shrimp with remaining 2 tablespoons oil, 1 minced garlic clove and generous pinch of saffron in medium bowl. (Chicken-sausage mixture, vegetable mixture and shrimp mixture can be prepared 6 hours ahead. Cover separately and refrigerate.)
  
  Preheat oven to 375°F. Brush one 18 x 12 x 2 1/4-inch roasting pan with olive oil. Mix rice and 1 1/2 teaspoons salt into vegetable mixture. Spread rice mixture evenly in prepared pan. Cut sausages diagonally into 1-inch slices. Using wooden spoon, push sausage and chicken pieces into rice mixture; pour any juices from bowl over. Bring 5 cups chicken broth, paprika and remaining 1/4 teaspoon saffron to boil in medium saucepan. Pour evenly over rice mixture. Cover roasting pan tightly with foil. Bake until rice is almost tender, about 40 minutes.
  
  Sprinkle shrimp mixture with salt and pepper. Arrange atop rice mixture. Cover pan with foil; bake until shrimp are opaque in center, rice is tender and most of liquid in pan is absorbed, about 20 minutes longer. Sprinkle with parsley.
  
  Serves 10.
  
  You can make more than one pan for larger groups!
  
  Enjoy!
  
  Follow me on Instagram @gooddinnermrsme
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  Posted in Casserole, entertaining | Tagged Chicken, large group, Make ahead, Paella, Party food, Sausage, Shrimp
- Koulourakia – Greek Butter Cookies
  
  Posted at 9:53 am by Good Dinner Mrs Mellen
  
  Apr 18th
  Greek Butter Cookies just melt in your mouth. Koulourakia are usually served at Greek Easter along with other delicious baked delicacies. I like these butter cookies for their flaky buttery taste along with a hint of orange and brandy.
  
  1 cup butter, at room temperature
  
  1 cup vegetable oil
  
  2 tablespoon vegetable shortening
  
  1 1/2 cup sugar
  
  1/2 teaspoon baking soda
  
  1/2 cup orange juice
  
  3 eggs
  
  2 tablespoons brandy
  
  7 1/2 cups all purpose flour
  
  2 teaspoons baking powder
  
  1 egg beaten with 1 tablespoon water
  
  Sesame seeds
  
  Beat butter, oil and shortening in a large bowl of electric blender until well blended.
  
  Add sugar, 1/2 cup at a time blending well. Stir baking soda into orange juice, stir. Add to butter mixture. Add eggs and brandy, mixing well.
  
  Combine flour and baking powder.
  
  Add flour 1 cup at a time to creamed mixture. Remove from mixture when dough is heavy. Knead by hand until dough is smooth.
  
  Tear off a piece of dough a little larger than a walnut. Roll between palms to form a pencil shape 6 to 7 inches long, cross dough to form a twist. Place twists one inch apart on lightly greased cookie sheet. Brush with egg wash. Sprinkle with sesame seeds.
  
  Bake 350 F for 20 minutes or until golden. Makes about 4 1/2 dozen cookies
  
  Enjoy!
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  Posted in Baking, Baking, cookies, Easter Recipes, Food, Good Dinner Mrs Mellen, Holiday Celebrations | Tagged Easter, Greek butter cookies, Koulourakia
- DOUBLE CHOCOLATE TEA BREAD
  
  Posted at 11:53 am by Good Dinner Mrs Mellen
  
  Apr 13th
  If you follow my recipes and blog you know that I adore baking. I began my infatuation as a young child by my mother’s side, her eager helper. From her I learned to bake delicious cake, pies, and pastries; my first lessons were baking. My mother and grandmother were intuitive cooks who rarely used a formal recipe instead creating delicious meals from scratch – a little this – pinch of that. Baking as my mother shared with me requires a precise measurements and ingredients for the perfect results. I have never forgot her words as we baked together so long ago!
  
  DOUBLE CHOCOLATE TEA BREAD
  
  1 cup Unbleached All-Purpose Flour
  ¼ cup unsweetened cocoa
  1 teaspoon baking powder
  1 teaspoon baking soda
  ½ teaspoon salt
  8 tablespoons unsalted butter, softened
  1 cup sugar
  2 large eggs
  1 teaspoon vanilla
  1 cup sour cream
  
  ½ cup semi-sweet chocolate chips
  
  Preheat oven to 350 degrees. Butter and flour 9 x 5 loaf pan.
  
  Sift flour, cocoa, baking powder, baking soda and salt into medium bowl.
  
  Beat butter with electric mixer until light and fluffy in another bowl. While beating, gradually add sugar. Beat in eggs one at a time. Add vanilla and beat until mixture is smooth.
  
  Add one-fourth flour mixture to egg mixture alternating with one-third sour cream, beginning and ending with flour; beat just until smooth. Fold in chocolate chips.
  
  Scrape batter into prepared loaf pan and bake for 35 to 45 minutes, or until knife or skewer inserted in center comes out clean. Let cool completely in pan. Gently loosen edges chocolate loaf with knife and remove from pan. Slice and arrange on plate then dust lightly with powdered sugar.
  
  Serve with fresh strawberries and vanilla ice-cream.
  
  Enjoy!
  
  You can find Good Dinner Mrs Mellen @buzzchomp.com and gooddinnermrsmellen@blogspot.com
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  Posted in Baking, Chocolate, desserts, Food | Tagged chocolate cake, easy baking, quick cake, Tea Breads
- Air Fryer Sweet Potato Fries
  
  Posted at 10:37 am by Good Dinner Mrs Mellen
  
  Apr 7th
  Last year I purchased a Philips Air Fryer and since then I’ve enjoyed creating recipes specifically for the air fryer. I love sweet potato fries and adapted a recipe for the air fryer. These sweet potato fries are healthy, spicy and tasty. Easy to make without messy clean up. I can make these quickly on a weeknight for a delicious vegetable to complement any meal.
  
  INGREDIENTS:
  
  3 medium peeled sweet potatoes
  
  2 tablespoon olive oil
  1 tsp sea salt
  2 cloves crushed garlic
  1/2 teaspoon hot paprika
  1/4 teaspoon crushed red pepper
  1 teaspoon thyme
  
  1/2 teaspoon pink Himalayan sea salt
  
  DIRECTIONS:
  
  Preheat air fryer to 400°F 8 minutes.
  Lightly spray the fryer basket with oil.
  Slice each potato into even 1/4 inch thick fries.
  Toss with oil, salt, garlic, paprika and red pepper.
  Cook in 3 or 4 batches, without overcrowding the pan 8 minutes, turning half way. Place on serving plate and top with pink Himalayan sea salt.
  
  Enjoy!
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  Posted in cooking, Easy recipes, Food, Good Dinner Mrs Mellen, Healthy, vegan, Vegetables, Vegetarian | Tagged Easy recipe, Philips Air Fryer, spicy, sweet potato fries
- ROASTED CHICKEN CACCIATORE
  
  Posted at 12:21 pm by Good Dinner Mrs Mellen
  
  Mar 24th
  Cacciatore means “hunter” in Italian. In cooking, cacciatora refers to a meal prepared “hunter-style” with onions, herbs, usually tomatoes, often bell peppers, and sometimes wine. Cacciatore is popularly made with braised chicken or rabbit. Growing up in an Italian American family with a mother who was an excellent cook I learned to make Chicken Cacciatore at a young age. My mother who is now 97 didn’t have a written recipe she just created as she cooked. I’ve tried to recreate her recipe adding porcini mushrooms her favorite. This recipe also double very well for a larger group. A few tips that I learned from my mother: Always soak chicken for about 10 minutes in salted water to clean. Then pat dry before cooking.
  
  INGREDIENTS
  - ½ ounce dried mushrooms, like porcini (1/2 cup)
  - 2 tablespoons olive oil
  - Salt and freshly ground pepper
  - 2 chicken breasts with skin and backbone, halved crosswise
  - 2 chicken thighs with skin
  - 2 chicken legs with skin
  - 1 small onion, minced
  - 1 large red pepper, sliced
  - 2 large garlic cloves, minced
  - 2 tablespoons fresh minced Italian parsley
  - 1 heaped teaspoon minced fresh rosemary, or 1/2 teaspoon crumbled dried rosemary
  - ¼ teaspoon red pepper flakes
  - ½ pound mushrooms, trimmed and sliced
  - ½ cup red wine
  - 1 28-ounce can San Marzano tomatoes in juice, put through a food mill. I use Cento.
  PREPARATION
  1. Place the dried mushrooms in a bowl or heat-proof glass measuring cup and pour on 2 cups boiling water. Let sit 15 to 30 minutes, until mushrooms are softened. Drain through a strainer lined with cheesecloth or a paper towel and set over a bowl. Rinse the mushrooms in several changes of water, squeeze out excess water and chop coarsely. Set aside. Measure out 1 cup of the soaking liquid and set aside.
  2. Preheat oven to 375F. Heat 1 tablespoon of the olive oil over medium-high heat in a large, heavy nonstick skillet. Season the chicken with salt and pepper and brown, in batches, for 5 minutes on each side. Transfer the chicken pieces a roasting pan. Pour the fat off from the pan and discard.
  3. Turn the heat down to medium, add the remaining oil and the onion and pepper, as well as a pinch of salt. Cook, stirring, until the vegetables begin to soften, about 5 minutes. Add the garlic, parsley, rosemary, red pepper flakes and salt to taste. Cover, turn the heat to low and cook, stirring often, for 5 minutes, until the mixture is soft and aromatic. Stir in the fresh and dried mushrooms, turn the heat back up to medium, and cook, stirring, until the mushrooms are just tender, about 5 minutes. Season with salt and pepper. Stir in the wine and bring to a boil. Cook, stirring, for a few minutes, until the wine has reduced by about half. Add the tomatoes and salt and pepper to taste. Cook over medium heat for 5 to 10 minutes, stirring often, until the tomatoes have cooked down a little and smell fragrant. Stir in the mushroom soaking liquid that you set aside.
  4. Poor mushroom mixture over chicken. Bake at 400˚F uncovered for 45-55 minutes or until the chicken is cooked through (165˚F internal temp) and the sauce is bubbling.
  5. Taste, adjust seasoning and serve with pasta or rice.
  Enjoy!
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  Posted in Chicken, family meals, Main Dish, Main Meal | Tagged Cento San Marzano tomates, chicken cacciatore, sunday dinner
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