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- Goat Cheese Egg Salad with Red Beets
  
  Posted at 8:18 am by Good Dinner Mrs Mellen
  
  Apr 21st
  I was in the mood for egg salad one day but not an ordinary egg salad so I just started mixing some of my favorite ingredients. If I do say so this turned out delicious. I will caution that this egg salad is very rich so just eat a smaller portion with a wonderful salad of fresh vegetables. My philosophy has always been that you can eat well staying thin and fit if you use portion control of rich foods. I like to balance my meals with more greens and fresh vegetables less high caloric foods. If I make and eat a rich dish I watch my portion. Also exercise is essential for staying fit and healthy. Find a physical activity that you enjoy to incorporate into the fabric of your day then you will always have time for exercise! Back to food I do believe that presentation is so important even if you are eating alone, make it look good! I made a colorful salad placing a small amount of egg salad in the center, drizzled some balsamic vinegar for a beautiful and wonderfully tasting dish. Did I mention so easy too!
  
  Goat Cheese Egg Salad with Red Beets
  
  4 eggs, hard boiled, peeled and chopped
  
  1/4 cup reduced fat mayonnaise with olive oil
  
  1/4 cup goat cheese, crumbled
  
  1 tablespoon scallions, minced, just the white part
  
  1/4 cup celery, finely chopped
  
  1/4 cup red beets, chopped
  
  1/4 teaspoon black pepper
  
  In a medium bowl, mix eggs and mayonnaise. Add goat cheese mixing until combined. Add remaining ingredients. Makes 4 small servings Serve on lettuce with your favorite raw veggies and beets.
  
  Enjoy!
  
  gooddinnermrsmellen.blogspot.com
  
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  Posted in light dinner, Vegetarian | Tagged beets, egg salad, goat cheese
- Roasted Green Bean with Garlic and Pine Nuts
  
  Posted at 12:10 pm by Good Dinner Mrs Mellen
  
  Apr 8th
  My favorite method to prepare vegetables is roasting. I love the way the flavor is released in the roasting process. I adding garlic for extra flavor along with pine nuts for crunch making the green beans a special side dish. You can also use other veggies for this dish. Asparagus, broccoli and fingerling potatoes to name a few work well roasted with garlic and pine nuts. Cooking is all about being creative with mixing delicious combinations of spices and flavors to your own liking. Experiment is the best way to improve your cooing skills and confidence.
  
  Roasted Green Bean with Garlic and Pine Nuts
  
  1 lb. cleaned green beans
  
  1 tablespoon olive oil
  
  4 cloves garlic, sliced in half
  
  1 teaspoon sea salt
  
  1/2 teaspoon black pepper
  
  1/4 cup pine nuts, roasted
  
  Preheat oven 400F. Toss green beans with olive oil, garlic, salt, and pepper. Place in baking dish. Top with pine nuts. Roast beans until slightly shriveled and have brown spots, 20 to 25 minutes. Serve at room temperature.
  
  Enjoy!
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  Posted in Hearty Meal, vegan, Vegetables, Vegetarian | Tagged easy, garlic, Healthy, pine nuts, Roasted Green Beans
- Chicken Veronique
  
  Posted at 8:29 am by Good Dinner Mrs Mellen
  
  Mar 31st
  This is a wonderful country french chicken dish that I have made for years. It can be made earlier in the day and reheated before serving. I dress this dish down or up depending on the occasion. If I want to make it more Sunday or company fancy I use split chicken breast, or for everyday I use an assortment of chicken pieces. Either way it is an easy and wonderful meal that will be enjoyed by everyone.
  
  Chicken Veronique
  
  Assortment of Chicken pieces ( Split breast, thighs and legs) about 3 lbs total or 6 Split Breast
  
  1 tablespoon butter
  
  2 tablespoon olive oil
  
  8 oz white mushrooms, sliced
  
  2 leeks, thinly sliced( Use just the white part of the leek)
  
  2 garlic cloves, crushed
  
  2 tablespoon flour
  
  1/2 teaspoon salt (optional)
  
  1 teaspoon dried rosemary leaves
  
  1 teaspoon dried thyme leaves
  
  1/4 teaspoon pepper
  
  1 bay leaf, crushed
  
  1 can (10 3/4-oz size) chicken broth( I use low fat, low salt)
  
  1/2 cup dry white wine
  
  1 1/2 cup of seedless green grapes
  
  Small cluster of green grapes for garnish
  
  1. Rinse chicken and wipe with damp paper towel
  
  2. Heat butter and oil in large, heavy skillet, brown chicken, a few pieces at a time, turning on all sides. Remove chicken as it browns. When finished browning chicken remove any excess drippings except 2 tablespoons.
  
  3. Add mushrooms, garlic and leeks to skillet and cook for about 3 – 5 minutes until until cooked.
  
  4. Wish together flour, wine, and chicken broth add to mushroom mixture. Add salt, rosemary, thyme, pepper, bay leaf, and grapes to pan.
  
  5. Bring just to boiling, stirring. add browned chicken: reduce heat and simmer covered, until tender – about 30- 40 minutes: turn occasionally.
  
  6. I like to serve this over couscous but you can serve over white rice. Cook couscous according to package instruction. Place couscous in large casserole dish. Place Chicken on top and then pour sauce over. Garnish with cluster of green grapes.
  
  Enjoy!
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  Posted in Casserole, Chicken, company dinner, family meals, Good Dinner Mrs Mellen, Hearty Meal, Stew, Uncategorized | Tagged chicken stew, Easy recipe, grapes
- Easter Milk Chocolate Layer Cake
  
  Posted at 3:15 pm by Good Dinner Mrs Mellen
  
  Mar 19th
  Easter Milk Chocolate Layer Cake
  
  1/4 cup unsalted butter, softened
  
  3/4 cup granulated sugar
  
  1/4 cup light vegetable oil
  
  2 large eggs, room temperature
  
  2 1/2 cup cake flour King Arthur
  
  1/4 cup dried nonfat milk
  
  1/4 cup unsweetened cocoa powder Ghirardelli
  
  1 teaspoon kosher salt
  
  1 teaspoon baking soda
  
  1/2 teaspoon baking powder
  
  6 ounces milk chocolate, melted
  
  1 cup whole buttermilk, room temperature
  
  1 teaspoon vanilla extract
  
  1/2 teaspoon almond extract
  
  Chocolate Fudge Frosting (Recipe below)
  
  Crushed Cadbury Milk Chocolate mini eggs
  
  1. Preheat oven to 350F. Butter and flour two 9-in round cake pans.
  
  2. Using a stand mixer fitted with a paddle attachment, beat in a bowl butter, sugar, oil and eggs at medium speed until well combined about 2 minutes.
  
  3. In a medium bowl, sift together flour, dried milk, cocoa, salt, baking soda, and baking powder. Add flour mixture, alternating with buttermilk in thirds starting and ending with flour. Beat until well combined. With mixture at low speed add chocolate, vanilla and almond until chocolate is combined. Ddivid batter between prepared pans.
  
  4. Bake until tester inserted into center comes out clean, 20 to 25 minutes. Let cool in pans for 10 minutes. remove from pans, and let cook completely on wire racks. Spread Chocolate Fudge Frosting between layers, sprinkle with half crushed chocolate eggs. Place remaining cake layer on top, frost top and sides. Garnish with remaining crushed chocolate eggs.
  
  Milk Chocolate Frosting
  
  12 ounces mild chocolate, chopped
  
  1 teaspoon vanilla extract
  
  1/2 teaspoon kosher salt
  
  3/4 cup heavy whipping cream
  
  1.Combine chocolate, vanilla, and salt in medium bowl.
  
  2. In a small sauce pan heat cream over medium heat until just boiling. Pour hot cream over chocolate mixture; whisk until melted and smooth. Refrigerate for one hour.
  
  3. Beat chocolate with whisk attachment of stand mixture at medium speed for 3 minutes.
  
  Enjoy!
  
  www.gooddinnermrsmellen@blogspot.com
  
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  Posted in Baking, Cake, Chocolate, Dessert, Easter Recipes | Tagged cadbury mini eggs, cake, Easter recipe, Ghirardelli Chocolate, King Arthur Flour, milk chocolate
- Lemon Poppy Seed Cake
  
  Posted at 9:17 am by Good Dinner Mrs Mellen
  
  Mar 1st
  Baking has been a passion of my since I made my first cake as a young child. I learned from my mother an exceptional baker as well as a cook. With her by my side assisting me I made my first cake – a basic moist white cake with chocolate frosting, better know as the classic birthday cake. From that day on I have continue by love of baking becoming an accomplished baker. And yes sometimes I still make that classic birthday cake, a family favorite.
  
  I created my Lemon Poppy Seed Cake to combine flavors that I love lemons, poppy seeds and white chocolate. The cake has a hint of tang topped with the smooth sweet white chocolate ganache, like yin and yang.
  
  Lemon Poppy Seed Cake
  
  INGREDIENTS
  
  1 cup unsalted butter, at room temperature, plus more for pan
  
  3 cups all-purpose flour plus more for pan
  
  1 tablespoon baking powder
  
  2 teaspoons kosher salt
  
  2 1/2 cups sugar
  
  1 can Solo Poppy Seed Cake and Pastry Filling
  
  4 large eggs separated
  
  1 teaspoon vanilla
  
  2 teaspoons lemon zest
  
  2 teaspoons lemon juice
  
  1 cup buttermilk
  
  1/4 cup slivered almonds
  
  RECIPE PREPARATION
  
  Preheat over to 350F. Butter and flour 12 cup Bundt pan or 10 cup tube pan: set aside. Whisk flour, baking power and salt in a medium bowl. Beat butter and sugar in large bowl with electric mixer until light and fluffy.  Add poppy filling and beat until blended. Beat in egg yolks, 1 at a time, beating well after each addition.  Stir in dry ingredients in thirds alternating with buttermilk, start and end with dry ingredients. Beat egg whites in separate bowl with electric mixer until stiff peaks form. Fold beaten egg whites into batter. Add vanilla, lemon zest and lemon juice. Bake for 60-70 minutes or until cake tester comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan and cool completely.
  
  Drizzle white chocolate Ganache over cake.  Sprinkle slivered almonds on top.
  
  White Chocolate Ganache
  
  Place finely chopped chocolate in small heatproof bowl.Set over warm water on low heat (water should not touch bottom of bowl).Stir very frequently until almost melted. Remove from heat and hot water; stir until smooth, pressing out any lumps with back of spoon or a rubber spatula.
  
  In small saucepan over low heat, heat cream just unto simmer stirring frequently. Remove from heat, add about two-thirds of hot cream into melted white chocolate. Stir gently to incorporate, then beat or whisk until smooth.
  
  Enjoy!
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  Posted in Baking, Cake, desserts, Good Dinner Mrs Mellen, Uncategorized | Tagged Easy recipe, Lemon Poppy Seed Cake, white chocolate ganache
- Curried Avocado infused Egg Salad
  
  Posted at 4:50 pm by Good Dinner Mrs Mellen
  
  Feb 25th
  Eggs are so versatile – easily pared with all types of flavors to change a basic egg salad into a gourmet sandwich. My philosophy about food is simple, why settle for plain and boring, when outstanding is so readily available. This egg salad is healthy without lose of taste. I added a little pink himalayan salt for extra flavor and health benifits.
  
  Ingredients:
  
  2 hard boiled eggs, chopped
  
  1/2 avocado, mashed
  
  1/4 cup greek zero fat yogurt, I use Fage
  
  1 teaspoon curry
  
  1 teaspoon dried mustard
  
  dash of pink himalayan salt
  
  Combine all the ingredients and chill for 2 hours to let the seasonings combine. Serve with lettuce, tomatoes and pita bread.
  
  Enjoy!
  
  www.gooddinnermrsmellen@blogspot.com
  
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  Posted in Good Dinner Mrs Mellen, Hearty Meal, light dinner, lunch, Salad | Tagged curry, egg salad, Fage, pink himalayan salt, yogurt
- Baked Artichoke Dip with Ricotta Cheese
  
  Posted at 4:44 pm by Good Dinner Mrs Mellen
  
  Feb 22nd
  Baked Artichoke Dip with Ricotta Cheese
  
  Don’t you just love an easy, delicious, quick dip that you can made in short time yet has a rich creamy flavor that begs to dip a cracker into? I have the perfect recipe that is flavorful with just the right hint of spices. All the ingredients are perfect to keep on hand for an impromptu party!
  
  Ingredients:
  
  2 6 oz. jars marinaded artichoke hearts, drained and chopped, reserve one tablespoon of marinade
  
  1 cup mayonnaise
  
  1 cup ricotta chesse
  
  1 cup fresh grated parmesan cheese
  
  1 clove garlic, chopped
  
  1 tablespoon capers, chopped
  
  2 teaspoon Italian seasonings, I use Tuscan Sunset by Penzey
  
  Preheat oven to 350F. Combine all the ingredients in a bowl mixing well. Place in baking dish and bake for 30 minutes or until dip is lightly golden and bubbling.
  
  Serve with crackers.
  
  Enjoy!
  
  www.gooddinnermrsmellen.com
  
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  Posted in Appetizer, Easy recipes, Food, Uncategorized | Tagged artichoke dip, easy, Pensey Tuscan Sunset, quick
- Roasted Cauliflower with Balsamic Fig Vinegar
  
  Posted at 9:19 am by Good Dinner Mrs Mellen
  
  Feb 18th
  If you follow my blog you can see that I am very much into roasting vegetables which greatly increase flavor. I love to roast Cauliflower combining olives and tomatoes seasoned with thyme then finishing with a splash of Fig Vinegar. If you haven’t tried Balsamic Fig Vinegar I highly recommend replacing regular balsamic vinegar with this outstanding flavorful variety. Sweet figs are blended with tart balsamic vinegar for a uniquely rich multilayered flavor adventure. I substitute balsamic fig vinegar in cooking as well as in fresh salad dressing.
  
  Roasted Cauliflower with Balsamic Fig Vinegar
  
  8 cups 1-inch-thick slices cauliflower florets, (about 1 large head; see Tip
  
  2 tablespoons extra-virgin olive oil
  
  1 teaspoon dried french thyme
  
  ¼ teaspoon salt
  
  1/4 cup kalamata olives, chopped
  
  1/2 cup rainbow petite tomatoes, sliced
  
  Freshly ground pepper to taste
  
  2 tablespoons fig balsamic vinegar
  
  Preheat oven to 450°F.
  
  Toss cauliflower, oil, french thyme, salt and pepper in a large bowl. Spread on a
  
  large rimmed baking sheet and roast until starting to soften and brown on the
  
  bottom, 15 to 20 minutes. Toss the cauliflower with vinegar. Return to the oven
  
  and roast until any moisture has evaporated, 5 to 10 minutes more forming a
  
  glaze over cauliflower.
  
  Tip: To prepare florets from a whole head of cauliflower, remove outer leaves.
  
  Slice off the thick stem. With the head upside down and holding a knife at a 45°
  
  angle, slice into the smaller stems with a circular motion—removing a “plug” from
  
  the center of the head. Break or cut florets into the desired size.
  
  Enjoy!
  
  www.gooddinnermrsmellen@blogspot.com
  
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  Posted in cooking, Healthy, vegan, Vegetables, Vegetarian | Tagged balsamic fig vinegar, Cauliflower, easy, healty
- Hot Spicy Vegetarian Black Bean Chili
  
  Posted at 9:55 am by Good Dinner Mrs Mellen
  
  Feb 4th
  If you like 5 alarm hot chili this is the recipe for you. Make sure you have a fire extinguisher handy when you eat this chili!
  
  3 (15.5-oz.) cans black beans, I used Goya beans
  1 large sweet onion, chopped
  3 garlic cloves, minced
  2 tablespoons vegetable oil
  4 teaspoons chili powder
  1 teaspoon ground cumin
  1/2 teaspoon pepper
  1/4 teaspoon salt
  2 (14.5-oz.) cans petite diced tomatoes, I used Del Monte
  1 can (7.75 oz) can sliced green jalapeños, I used Chi Chi’s Fiesta wheels
  1 (12-oz.) package meatless burger crumbles, I used Morning Star Farms
  1 vegetable bouillon cube
  1 -2 teaspoon hot sauce, I used Franks Hot Sauce
  Toppings: sour cream, shredded Cheddar cheese, guacamole
  
  Drain and rinse 2 cans black beans. (Do not drain third can.) Sauté onion and garlic in hot oil in a large Dutch oven over medium-high heat 6 to 8 minutes or until tender. Stir in chili powder and next 3 ingredients; sauté 3 minutes. Stir in diced tomatoes, next 2 ingredients, drained and undrained beans, and 2 cups water. Bring to a boil over medium-high heat; reduce heat to medium-low, and simmer, stirring occasionally, 30 minutes. Serve chili with desired toppings.
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  Posted in Chili, entertaining, family meals, Mexican, Super Bowl Recipes, Uncategorized, vegan, Vegetarian | Tagged Del Monte tomatoes, Franks Hot sauce, Goya beans, Hot, spicy chili, Super Bowl Chili, super bowl party
- Slimmed Down Mexican Layer Dip
  
  Posted at 11:25 am by Good Dinner Mrs Mellen
  
  Feb 3rd
  I’ll admit it, I’m not a big football fan, except when it has to do with making food and throwing a party! As we all know football game food is usually very high in fat, salt and calories. What I’ve done is slim down some of our favorites without losing a tasty snack. No, these are not low calorie dishes but I’ve used fresh ingredients with low fat options to light up the dish, that was my goal. No pun intended!
  
  Mexican Layer Dip
  
  1 can(15 ounces) black beans, drained and rinsed
  
  2 scallions, finely chopped
  
  2 tablespoon chopped fresh parsley
  
  1/4 teaspoon pepper
  
  1/4 teaspoon salt
  
  2 cups low fat Greek yogurt
  
  1 1/2 low fat cheddar cheese
  
  2 cups fresh salsa, drained for 1 hour, reserve Salsa juice. I used medium hot salsa
  
  guacamole, recipe follows
  
  1/2 cup sliced black olives
  
  1/2 cup frozen corn, defrosted
  
  3 scallions, finely chopped
  
  2 tablespoon roasted no salt sunflower seeds
  
  Use a nice glass bowl to show all the colorful layers. Mix black beans, scallions, parsley, salt and pepper. Place in glass bowl. Top with yogurt, then cheese, salsa, and guacamole. In a small bowl combine olives, corn, scallions and sunflower seeds. Sprinkle on top of guacamole. I serve with toasted pita chips, recipe follows.
  
  Guacamole
  
  3 ripe avocados
  
  1/2 red onion, minced
  
  2 tablespoons fresh cilantro, minced
  
  1 tablespoon lime or lemon juice
  
  1/2 teaspoon kosher salt
  
  1/4 teaspoon black pepper
  
  1/2 ripe tomato, seeds and pulp removed, chopped
  
  1 tablespoon reserved salsa juice
  
  Slice avocado, remove seed and scoop out pulp. Sprinkle lemon juice over avocados. With a potato mashed, mash avocado. Combine remaining ingredients and mix thoroughly.
  
  Pita Chips
  
  1 package pita bread
  
  cooking spray
  
  salt
  
  Heat oven to 400 F. Slice pita bread in half then in fourths. Open each fourth into two pieces. Place on baking sheet. Spray with cooking spray and lightly salt. Bake for 2 minutes then turn over and bake for an additional two minutes.
  
  Enjoy!
  
  www.gooddinnermrsmellen.blogspot.com
  
  www.buzzchomp.com
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  Posted in Appetizer, Easy recipes, Food, Good Dinner Mrs Mellen, Super Bowl Recipes | Tagged easy, Mexican Layer Dip, slimmed down, super bowl party
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