cooking | Good Dinner Mrs Mellen

Category: cooking
- Cranberry Sauce with Grand Marnier and Oranges
  
  Posted at 10:00 am by Good Dinner Mrs Mellen
  
  Nov 16th
  Massachusetts, abundant in cranberries bogs, produces glorious fresh cranberries that are harvested in the fall coming to market just in time for Thanksgiving. You can get frozen cranberries all year long a wonderful alternative when fresh are out of season. I just love fresh cranberries and I buy copious quantities for making naturally fresh cranberry sauce along with bread, cakes, stuffing, and roasted vegetables. You could say I go cranberry crazy this time of year. And you have to be quick since fresh cranberries are gone from the market right after the new year. As you might have guessed homemade cranberry sauce is a must, a favorite accompaniment to our Thanksgiving dinner. Each year I tweak the ingredients for a different sauce; sometimes I add pecans for a crunchy texture or lemons for a tangy sauce, this year I made cranberry sauce with chopped oranges. I like my cranberry sauce spirited adding a little liqueur; to this recipe, I added Grand Marnier; a french orange liqueur. If you are interested in reading more about cranberries and blogs their natural growing habitat click on this link. https://science.howstuffworks.com/life/botany/cranberry-bogs1.htm
  
  CRANBERRY SAUCE WITH ORANGES AND GRAND MARNIER
  
  INGREDIENTS
  
  1 medium navel orange, seeds removed, chopped
  
  1 lb. fresh (or frozen) cranberries
  
  1 cup of sugar, if you like tart cranberry sauce use 1/2 cup
  
  2 Tbsp. unsalted butter
  
  1 3″-long cinnamon stick
  
  ½ tsp. ground allspice
  
  Pinch of kosher salt
  
  2 tablespoon Grand Marnier
  
  RECIPE PREPARATION
  
  Place the orange in a large saucepan and pour in cold water to come 1″ up the sides of the pan. Bring to a boil, then remove immediately from heat and drain orange in a mesh sieve or colander. Rinse under cold water; return to saucepan. Add cranberries, sugar, butter, cinnamon, allspice, and salt and bring to a boil, stirring to dissolve sugar. Reduce heat cook stirring often until cranberries burst, juices are syrupy, for about 9-12 minutes. Stir in Grand Marnier simmer for another two minutes. Remove cinnamon stick. and discard.
  
  DO AHEAD: Sauce can be made 1 week ahead. Cover and chill.
  
  Enjoy!
  Share this:
  Tweet
  Print
  Email
  Like this:
  Like Loading...
  Posted in Autumn, Christmas, Christmas Recipes, company dinner, cooking, Easy recipes, Elegant, entertaining, Good Dinner Mrs Mellen, Holiday Celebrations, Thanksgiving, Vegetarian | Tagged cranberry sauce, Fresh crandberries, Grand Marnier, oranges
- Roasted Butternut Squash Lasagna
  
  Posted at 10:08 am by Good Dinner Mrs Mellen
  
  Oct 19th
  Although I enjoy all four seasons, autumn captures my heart each year, and I never want the leaves to fall and the winds to shift to winter. Maybe it’s the leaves changing from bright green to a kaleidoscope of brilliant crimson hues that dazzle even the most jaded eye. Or when the cool need a blanket morning, shift to warm light jacket afternoons. I could linger forever at this time of year.
  
  And after a relaxing summer of light, easy meals, I am ready to bake and cook for days on end. Certain flavors call out autumn to me. One of my favorites is butternut squash and sage. I purchase my squash, all peeled, and cup up for easy. If you choose, you can use a whole squash and ready it yourself. I grow sage every summer, so I have an abundance for my cooking. I love the smell of fresh sage!
  
  This lasagna is a hearty meal that my family loves. I serve it with a delicious salad and crusty bread. And I freeze leftovers for quick meals when I don’t have time to cook!
  
  For the vegetables:
  
  1 20 ounces package of peeled and cut butternut squash
  
  2 tablespoons extra-virgin olive oil
  
  Kosher salt
  
  1 onion, halved and sliced
  
  For the béchamel:
  
  2 tablespoons unsalted butter
  
  10 sage leaves
  
  1/4 cup all-purpose flour
  
  4 cups whole milk
  
  Pinch of freshly grated nutmeg
  
  For the lasagna:
  
  Unsalted butter, for the baking dish
  
  1 cup grated fontina cheese (about 4 ounces)
  
  1 cup grated low-moisture mozzarella cheese (about 4 ounces)
  
  1 cup grated parmesan cheese (about 4 ounces)
  
  1 cup ricotta cheese
  
  1 egg
  
  1 tablespoon all-purpose flour
  
  9 no-boil lasagna noodles
  
  8 ounces fresh mozzarella
  
  Make the vegetables:
  
  Preheat the oven to 425 degrees F. Toss the squash with 1 tablespoon olive oil in a bowl and place on half of a large baking sheet; season with salt. Toss the onion with the remaining 1 tablespoon olive oil and place on the other half of the baking sheet; season with salt. Roast, rotating the baking sheet once, until the vegetables are tender, 18 to 20 minutes; set aside. Reduce the oven temperature to 350 degrees F.
  
  Meanwhile, make the béchamel: Melt the butter in a medium saucepan over medium heat. Add the sage and cook for 1 minute. Whisk in the flour until smooth; cook, whisking, until the flour is lightly golden but not brown, about 2 minutes. Gradually whisk in the milk until smooth. Bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until thickened, about 5 minutes. Stir in the nutmeg.
  
  Assemble the lasagna: Butter a 9-by13-inch baking dish. Toss the cheeses, egg, and flour in a bowl. Evenly coat the bottom of the dish with 1/2 cup of béchamel. Lay 3 noodles side by side on top. Cover with one-third of the remaining béchamel. Sprinkle with half of the remaining cheese mixture, then top with half of the vegetable mixture. Arrange 3 more noodles on top and repeat the layers (béchamel, cheese, vegetables). Top with the remaining 3 noodles, then cover with the remaining béchamel. Slice fresh mozzarella into six pieces and place on top. Loosely cover the dish with foil and bake until bubbly, about 45 minutes. Turn on the broiler. Uncover the lasagna and broil until browned, about 2 minutes. Let stand 15 minutes before serving.
  
  Enjoy!
  Share this:
  Tweet
  Print
  Email
  Like this:
  Like Loading...
  Posted in Autumn, Casserole, cheese, cooking, Food, Good Dinner Mrs Mellen, Hearty Meal, Main Dish, Main Meal, pasta, Vegetarian, Weeknight dinner | Tagged Butternut Squash Lasagna, fall dinner, fresh sage
- A Milestone Birthday Celebration with Friends
  
  Posted at 10:00 am by Good Dinner Mrs Mellen
  
  Oct 8th
  Milestone birthdays never held any fascination or interest for me. Birthdays celebrations in the past have been family dinners at home or a restaurant. This year I felt differently and decided to throw a birthday gathering for my female friends, who hold a special place in my heart!
  
  We gathered on a Sunday evening at my home to share and celebrate my special day.
  I called the soiree my annual thirty-fifth birthday celebration since that is a good age and how I feel. And I love to cook and wanted to prepare the food to celebrate my birthday and our friendship.
  First, I served a giant cheese board laden with various delicacies: cheeses, prosciutto, tapenade, olives, apricots, fig jam, and nuts, accompanied by crackers. On a trip to Sonoma, I found a beautiful cheese board made from the lid of a wine barrel. I couldn’t resist and am so pleased with my purchase. Another appetizer was shrimp with cocktail sauce. I purchased jumbo frozen shrimp from Wegman’s, which was delicious and easy.
  
  CHEESE BOARD AND SHRIMP COCKTAIL
  
  The party was buffet-style, and I used dishes that were my late mother-in-law’s and held special meaning to me. And gold-plated silverware, a gift from my mother. Since my birthday is in September, I decorated my house with a fall theme. The centerpiece on the table was a white pumpkin carved out and arranged with hydrangeas from my garden Candles, a must at my home, burned bright on the table.
  The main courses were roasted turkey breasts, roaster butternut squash lasagna, Spanakopita (Greek spinach pie), roasted brussels sprouts with fig balsamic glaze, and tossed Caesar salad. Dessert, I did not make, was a beautifully delicious birthday cake.
  
  BUFFET TABLE
  
  ROASTED BUTTERNUT SQUASH LASAGNA
  
  All the dishes I prepared ahead and put the finishing touches on the day of the party. When I entertain, I want to enjoy my guest, not in the kitchen.
  
  ROASTED TURKEY BREAT & SPANAKOPITA(GREEK SPINACH PIE)
  
  Maybe it was because of the pandemic and starved for personal contact we had a blast. Most have been friends for a long time and enjoy each other’s company. Either reason, this was a fantastic evening, and I’m thinking of making the party a reoccurring tradition!
  
  The final ingredient good friends, fellowship and conversation.
  Share this:
  Tweet
  Print
  Email
  Like this:
  Like Loading...
  Posted in Celebrations, Celebrations, cooking, entertaining, Food, Good Dinner Mrs Mellen | Tagged Birthday party, celebration, cheese board, Donna's Bakery Boston, Fall decorations, friends, Wegmans
- Baked Swordfish and Cherry Tomatoes
  
  Posted at 10:00 am by Good Dinner Mrs Mellen
  
  Aug 17th
  Living in New England, we have an abundance of fresh fish at our markets. I especially am partial to swordfish, a mild white fish that lends to so many flavorful recipes.
  Swordfish is so easy to bake, nestled in a bed of colorful cherry tomatoes and Castetrano olives. Texture and color are so important when you are cooking, adding to the visual presentation. Top with a lemon garlic olive oil dressing for outstanding flavor.
  
  1 cup rainbow cherry tomatoes
  1/2 cup pitted Mezzetta Castetrano olives
  2 8 ounce swordfish
  2 tablespoon lemon juice
  2 tablespoon olive oil
  2 garlic cloves, minced
  1/4 cup fresh basil, chopped
  1 teaspoon sea salt
  1/2 teaspoon fresh ground pepper
  
  Preheat over to 400F. Place tomatoes and olives on a baking pan. Add swordfish on top. Place the remaining ingredients in a small bowl and whisk until combined. Pour over tomatoes, olives, and swordfish. Bake for 30 minutes until tomatoes are bubbly and swordfish are golden.
  
  Serves 2.
  
  Enjoy!
  Share this:
  Tweet
  Print
  Email
  Like this:
  Like Loading...
  Posted in cooking, dinner for two, Easy recipes, Farm Fresh Produce, Fish, Food, Good Dinner Mrs Mellen, Healthy, Hearty Meal, Main Dish, Main Meal, Mediterranean diet, One Pan Meals | Tagged Castetrano olives, Mezzetta olives, swordfish
- Tortellini and Escarole Soup
  
  Posted at 10:01 am by Good Dinner Mrs Mellen
  
  Jan 19th
  New England winters are snowy and cold. January can be harsh with blizzards conditions blanking the landscape with large snow falls keeping the natives snug and safe our homes. Outside the wind howls and the snow drifts against my front door, inside I simmer homemade soup to warm my thoughts. Nothing tops a hot bowl of soup on a wintery day!
  
  I love to make soup and one of my favorites is Tortellini and Escarole soup. It’s delicious and easy to make. And naturally good. Also, very important to me is that it freezes well.
  
  If you prefer a vegetarian soup use vegetable stock instead of chicken and omit chicken sausage. I suggest unsalted vegetable stock not broth; stock is more flavorful!
  
  Tortellini and Escarole Soup
  
  3 Tablespoon olive oil
  3 cloves garlic crushed
  2 shallots, chopped
  1 head of escarole, thoroughly washed and cut into bite-size pieces
  1 box ( 32 oz.) organic low salt chicken broth or 1 box (32oz.) unsalted vegetable stock, I like Kitchen Basics
  1 package cheese tortellini(9 oz) fresh or frozen tortellini
  
  Parmesan cheese (optional)
  
  3 chicken sausages, cooked and sliced into 2-inch pieces, optional
  
  Cook garlic and shallots in olive oil on low for 5 just until shallots are translucent. Don’t brown garlic (it taste bitter if you do). Add escarole, stir, coating escarole with olive, and cook for another 5 minutes just until the escarole is wilted. Add chicken broth, tortellini, salt, and pepper to taste. Bring to boil, then simmer for 20 minutes. I sometimes add chicken sausage to the soup. Brown and thoroughly cook three chicken sausages, slice into 2-inch pieces and add to the soup. Simmer an additional 2 minutes. Salt and pepper to taste.
  
  Sprinkle Parmesan cheese over individual servings if you want. Serve with fresh Italian bread and a salad for a beautiful winter meal.
  
  Enjoy!
  
  The soup made with sausage and chicken broth
  
  The soup made with vegetable stock and not sausage.
  Share this:
  Tweet
  Print
  Email
  Like this:
  Like Loading...
  Posted in cooking, Food, Good Dinner Mrs Mellen, Healthy, Italian, Soup | Tagged Easy recipe, Hearty Soup, Kitchen Basics, Tortellini Soup, vegetarian, winter food
- Shrimp Risotto
  
  Posted at 10:11 am by Good Dinner Mrs Mellen
  
  Jan 8th
  4 tablespoons extra-virgin olive oil
  
  2 teaspoons kosher salt
  
  1/2 teaspoon freshly ground black pepper
  
  1 pound extra-large shrimp, peeled and deveined
  
  2 shallots chopped (about 1 cup)
  
  2 large clove garlic, smashed, peeled, chopped
  
  1 cup Arborio rice (about 6 1/2 ounces)
  
  1/2 cup dry white wine
  
  3 cups clam juice
  
  1/4 cup fresh lemon juice (from 1 large lemon)
  
  Zest of 1 large lemon
  
  Heat 2 tablespoons of the oil in a heavy large saucepan over medium heat. Add the shrimp and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until the shrimp are just opaque in the center, about 3 minutes. Remove the pan from the heat. Transfer the shrimp and juices to a bowl to cool.
  
  Add the remaining 2 tablespoons oil to the pan. Add the onions. Cook until tender, about 4 minutes. Add the garlic and cook until aromatic, 30 seconds. Add the rice. Stir until well coated and translucent in spots, about 2 minutes. Add the wine. Cook until the wine is absorbed, stirring often, about 2 minutes. Add the clam juice, lemon juice, zest, and the remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Increase the heat and bring to a boil, stirring often. Reduce the heat to medium-low. Simmer until the rice is just tender and the risotto is creamy, stirring often, 13 to 14 minutes.
  
  Add the shrimp. Mix in additional broth if needed, 1/4 cup at a time, until the risotto is creamy.
  
  Serve in 4 soup bowls.
  Share this:
  Tweet
  Print
  Email
  Like this:
  Like Loading...
  Posted in cooking, dinner, Easy recipes, family meals, Food, Good Dinner Mrs Mellen, seafood | Tagged one pan meal, Seafood, Shrimp risotto
- White Bean and Sausage Stew
  
  Posted at 10:00 am by Good Dinner Mrs Mellen
  
  Jan 3rd
  Cooking for me, is fun and creative; I derive enormous pleasure from preparing a delicious recipe. I inherited my passion for cooking from my mother. I loved to return home from school and sit on the countertop, sharing my day with her as I watched her cook. My time spent cooking with my mother motivated me to start my blog and share her cooking philosophy; I am amazed when I hear people say they can’t cook or don’t like cooking. I say if you love to eat, there is every reason to cook.
  
  On my blog, my goal is to make cooking easy and fun. I’m not interested in being intimidated by an overly pretentious recipe with expensive or hard-to-locate ingredients. And my personal dislike too many waisted steps. I don’t show off on my blog; I want you to easily make my recipes to enjoy with family and friends. I love to entertain, and when I do, I want to enjoy my guests, not hibernating in the kitchen.
  
  During the winter months, I make large vats of soups and stews to freeze for consumption later that provides quick and easy dinners when you are short on time. My life is like yours, with an endless to-do list, so when I am short on time, I can open my freezer and discover an array of made ahead meals.
  
  I make my own soups and stews because I find the commercial and restaurant prepared versions are seasoned with too much salt. If you use the right seasonings, salt is a minimal ingredient for a good soup or stew. Limiting salt improves the taste of food and is a healthier option.
  
  I hope I have given you a few reasons to be adventurous if you have never made your own soup or stew! Oh, did I mention I’d love to hear your successes!
  
  If you want to make this a vegan or vegetarian stew, substitute plant-based sausage for chicken sausage.
  
  White Bean and Sausage Soup
  
  2 tablespoons extra-virgin olive oil, plus more for serving
  
  2 medium carrots, finely diced
  
  2 celery stalks, finely diced
  
  1 shallot, chopped
  
  2 garlic cloves, finely chopped
  
  1 tablespoon tomato paste
  
  ½ teaspoon ground cumin
  
  1 can (15.5 oz.) Cannellini beans, rinsed, I like Goya Organics, low salt
  
  4 cups unsalted vegetable stock
  
  2 teaspoons kosher salt, or to taste
  
  2 thyme sprigs
  
  1 large rosemary sprig
  
  1 bay leaf
  
  2 teaspoons balsamic vinegar
  
  1 pound sweet Italian chicken sausage or veggie sausage, cooked and sliced 3/4-inch thick*
  
  ½ teaspoon black pepper
  
  Heat oil in a large stockpot over medium-high. Add the carrots, celery, onion, and garlic. Cook, stirring until the vegetables have softened, about 5 minutes. Add the tomato paste and cumin to the pot. Cook, stirring, until dark golden, about 2 minutes. Stir in the beans, vegetable stock, salt, thyme, rosemary, and bay leaf. Turn the heat up to high and bring to a boil. Then reduce heat to low and simmer gently for about 30 minutes.
  
  Add the sausage to the pot. Simmer for 5 minutes. Stir in the vinegar and pepper. Remove the thyme, rosemary, and bay leaf. Ladle into bowls and serve hot.
  - Roast the sausage on a sheet pan at 425 degrees for about 20 minutes.
  Enjoy!
  Share this:
  Tweet
  Print
  Email
  Like this:
  Like Loading...
  Posted in cooking, Easy recipes, family meals, Food, Good Dinner Mrs Mellen, Healthy, Hearty Meal, Main Dish, Main Meal, Soup, Stew, vegan, Vegetarian | Tagged Easy recipe, Goya beans, Healthy, White Bean and Sausage stew
- Sausage and Brussel Sprouts with Maple Syrup Mustard
  
  Posted at 3:53 pm by Good Dinner Mrs Mellen
  
  Feb 29th
  Weekday meals can be quick and easy with one-pan dishes that save on time and clean up. And they do not sacrifice on taste and flavor. I love the combination of maple syrup with mustard and the mustard seed adds a flavorful crunch. Rainbow baby potatoes are a colorful addition.
  
  Who says you can’t get a great dinner ready every night. To save time cut brussel sprouts and potatoes ahead so they are prepared in advance. Serve with a fresh salad.
  
  1 pound fresh chicken Italian sausage
  
  1 pound brussels sprouts, trimmed and halved lengthwise
  
  1 pound baby rainbow potatoes, halved lengthwise
  
  4 tablespoons extra-virgin olive oil
  
  Kosher salt and black pepper
  
  1 tablespoon maple syrup
  
  2 tablespoon Dijon mustard
  
  1 tablespoon yellow mustard seeds
  
  Heat oven to 450 degrees and place the baking pan in the oven. Score the sausages in a few places on both sides, making sure not to cut all the way through. Transfer to a large bowl with the brussels sprouts, potatoes and 4 tablespoons olive oil, and stir until coated. Season with salt and pepper.
  
  Spread the mixture in an even layer on the heated baking sheet, and arrange the vegetables cut-sides down. Roast 15 minutes, until the brussels sprouts and potatoes start to soften. (The sausages will not be cooked through yet.)
  
  Meanwhile, in a small bowl, stir together the maple syrup, mustard and mustard seeds.
  
  Drizzle the honey mustard over the sausages and vegetables, and toss or shake to coat. Flip the sausages. Roast until the sausages are cooked through and the vegetables are golden and tender, another 10 minutes or so. Season to taste with salt and pepper.
  
  Enjoy!
  Share this:
  Tweet
  Print
  Email
  Like this:
  Like Loading...
  Posted in Chicken, cooking, Easy recipes, family meals, Food, Good Dinner Mrs Mellen, Hearty Meal, Main Meal, Potatoes, Weeknight dinner | Tagged Brussels Sprouts, chicken sausage, Easy recipe, maple syrup, quick meal
- Celebrating Thanksgiving with Gratitude
  
  Posted at 9:15 pm by Good Dinner Mrs Mellen
  
  Nov 18th
  Thanksgiving for me is a time to reflect and celebrate gratitude by giving back and spending time with family and friends. I don’t remember when my women’s club started the tradition of assembling and donating Thanksgiving baskets to needy families in our town, just that each year as the need has grown we donate more baskets. We partner with our town’s Youth Services director, who identifies the families along with delivering the baskets. We never know who among our neighbors receives our baskets although sometimes with extreme gratitude a recipient reaches out to us to thank us for our generously. No thanks are ever needed or expected as we are the ones that are filled with joy knowing that we have helped families just like ours enjoy a holiday celebration.
  
  Preparation of our Thanksgiving Baskets beginnings in October as our members start donating all the items needed for a Thanksgiving dinner. Along with the traditional fixings for dinner and dessert, we add holiday items including plates, napkins, tablecloths, and candles, all artfully arranged by one of our members who designs gift baskets. Right before the baskets are delivered, we add fresh produce along with a gift card to a local grocery store for the families to purchase turkeys.
  
  I can’t think of a better start to my holiday season than with this tradition reminding me of the true meaning of Thanksgiving not only to give thanks for all that we have but to share with family, friends, and neighbors just like the first Thanksgiving.
  
  Thanksgiving morning finds me at a hot yoga class, two hours practicing with gratitude for all that I have been blessed with in my life. Then home to prepare a traditional Thanksgiving dinner. Each year I alter side dishes but the main star of the dinner is a turkey. I learned at a young age how to handle and prepare poultry from my mother, an outstanding cook – her turkey is far superior to any that I have tasted. My mother taught me to soak turkey overnight in a bath of salt to tender and remove harmful bacteria. First, my mother would freeze a fresh turkey, she believes it seals in the flavor. Then time to soak the frozen turkey overnight. Next through rinsing, draining and patting dry of the bird. I love rituals so my mothers hold a special place in my turkey preparation. I’ve bought a fresh turkey from the farm, from high-end and frozen from a lower-end grocery store. My only hard fast rule is all-natural. How you dress and cook the turkey plays an import part in how good your turkey taste.
  
  Below I’ve shared family favorites that we enjoy for a family dinner.
  
  A Simply Perfect Roast Turkey
  
  A Simply Perfect Roast Turkey
  
  Savory Fruit and Nut Stuffing with Cranberries
  
  Savory Fruit and Nut Stuffing for Thanksgiving turkey
  
  Savory Fruit and Nut Stuffing for Thanksgiving turkey
  
  Fresh Cranberry Sauce
  
  Deliciously Fresh Cranberry Sauce with Pineapples and Pecans
  
  Roasted Green Beans
  
  Roasted Green Bean with Garlic and Pine Nuts
  
  Traditional Pecan Pie
  
  Traditional Pecan Pie
  
  Enjoy!
  Share this:
  Tweet
  Print
  Email
  Like this:
  Like Loading...
  Posted in cooking, Food, Pie, Thanksgiving | Tagged Giving thanks, gratitude, Thanksgiving, turkey
- 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 the messy cleanup. 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 halfway. Place on serving plate and top with pink Himalayan sea salt.
  
  Enjoy!
  Share this:
  Tweet
  Print
  Email
  Like this:
  Like Loading...
  Posted in cooking, Easy recipes, Food, Good Dinner Mrs Mellen, Healthy, vegan, Vegetables, Vegetarian | Tagged Easy recipe, Philips Air Fryer, spicy, sweet potato fries
← Older posts
- https://gooddinnermrsmellen.wordpress.com
- Recent Posts: Good Dinner Mrs Mellen
  Vegan Pho Soup
  
  Roasted Sweet Potato Hummus
  
  Tomato Quiche in Phyllo Crust
  
  Butternut Squash Galette in Olive Oil Dough
  
  New Year’s Eve Cheesecake with Heath Topping and White Chocolate
  
  Croissant Breakfast Casserole with Mushrooms and Asparagus
  
  Oatmeal Christmas Cherry Rounds
  
  Snowy Winter White Chocolate Cranberry Cake
  
  CHOCOLATE CHIP PEANUT BUTTER BARS
  
  Red Velvet Kiss Cookies

%d bloggers like this: