Easy recipes | Good Dinner Mrs Mellen

Category: Easy recipes
- Perfect Chocolate Cake
  
  Posted at 9:46 am by Good Dinner Mrs Mellen
  
  Nov 16th
  Perfect Chocolate Cake
  
  For birthday celebrations my mother made her chocolate cake with rich fudge frosting and a chocolate filling. I believe she found this recipe in McCalls Cooking School publications, a series of cooking magazines with detailed instructions. When I married she shared with me her prize recipe and I’ve made this moist flavorful cake for birthday’s ever since.
  
  1 cup unsifted unsweetened cocoa
  
  2 cups boiling water
  
  2 3⁄4 cups sifted all-purpose flour
  
  2 teaspoons baking soda
  
  1⁄2 teaspoon salt
  
  1⁄2 teaspoon baking powder
  
  1 cup butter, softened
  
  2 1⁄2 cups sugar
  
  4 eggs
  
  1 1⁄2 teaspoons vanilla
  
  6 ounces semisweet chocolate pieces
  
  1⁄2 cup half and half
  
  3/4 cup butter
  
  2 1⁄2 cups unsifted confectioners’ sugar
  
  1 cup heavy cream, chilled
  
  1⁄4 cup unsifted confectioners’ sugar
  
  1 teaspoon vanilla extract
  
  1 cup heavy cream
  
  8 ounces semi-sweet chocolate chips
  
  1 teaspoon almond extract
  
  Preheat oven to 350°F.
  
  In a medium bowl, combine cocoa with boiling water, mixing with wire whisk until smooth. Cool completely. Sift flour with soda, salt, and baking powder. Grease well and lightly flour three 9 by 1 1/2 inch layer-cake pans. In a large bowl of an electric mixer, at high speed, beat butter, sugar, eggs, and vanilla, scraping bowl occasionally until light-about 5 minutes.
  
  At low speed, beat in flour mixture (in fourths), alternately with the cocoa mixture (in thirds), beginning and ending with flour mixture. Do not over-beat.
  
  Divide evenly into pans; smooth top. Bake 25 to 30 minutes, or until surface springs back when gently pressed with fingertip.
  
  Cool in pans 10 minutes.
  
  Carefully loosen sides with a spatula; Remove from pans; cool on racks.
  
  Frosting: In a medium saucepan, combine chocolate pieces, cream, butter; stir over medium heat until smooth.
  
  Remove from heat. With a whisk, blend in 2 1/2 cups confectioners’ sugar.
  
  In a bowl set over ice(I use ice cubes) beat until it holds shape.
  
  Filling:
  
  Heat the cream in a saucepan or in the microwave, until the mixture begins to steam.
  Pour over the chopped chocolate in a bowl. Let sit for 5 minutes. Stir — at first slowly, then more vigorously — until the chocolate is completely melted. If necessary, reheat very briefly to soften any remaining hard bits of chocolate. Add almond extract. Refrigerate ganache until thick.
  
  To assemble the cake:
  
  On plate place a layer, top side down; spread with half of the ganache. Place the second layer, top side down; spread with rest of ganache.
  
  Place the third layer, top side up.
  
  To frost: With a spatula, frost sides first, covering ganache; use rest of frosting on top, swirling decoratively.
  
  Enjoy!
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  Posted in Baking, Baking, Cake, Dessert, desserts, Easy recipes, Food | Tagged chocolate cake, easy
- Air Fryer Roasted Brussels Sprouts
  
  Posted at 9:45 am by Good Dinner Mrs Mellen
  
  Oct 26th
  When I first thought about getting an Air Fryer*, I’m not a gadget person, I was a little I was skeptical if it were something I would use very often. Now that I’ve owned an air fryer for a year, I love to experiment, especially with veggies.
  
  Usually, I roast Brussels Sprouts in the oven, which I find brings out the nutty flavor. When I cooked Brussels Sprouts in the Air Fryer, they turned out beautifully charred on the outside with a soft center. I added olive oil, spices, olives, and capers with a flavor-packed side dish. So easy and delicious!
  
  2 lbs Brussels Sprouts, cleaned and whole
  
  1/4 cup olive oil
  
  4 cloves garlic, minced
  
  1/2 cup sliced Mezzetta Castervetrano Italian Olives, pitted
  
  2 teaspoon capers
  
  1 tablespoon fresh rosemary, chopped
  
  1 tablespoon fresh thyme, chopped
  
  1 teaspoon pepper
  
  1/2 teaspoon sea salt
  
  Place Brussels Sprouts in a bowl, toss with olive oil. Add remaining ingredients. Put Brussels Sprouts in the air fryer basket. You will need to cook in two batches. Set Air Fryer to 400 F and cook for 15 minutes. Place on a serving plate.
  
  Enjoy!
  
  *I have the Phillips small Air Fryer
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  Posted in Air Fryer, Easy recipes, Food, Good Dinner Mrs Mellen, Healthy, Side dish, vegan, Vegetables, Vegetarian | Tagged Easy to make, family meal, Philips Air Fryer, Veggies
- VEGETARIAN BEAN CHILI WITH MOIST CORN BREAD
  
  Posted at 5:40 pm by Good Dinner Mrs Mellen
  
  Oct 20th
  There are so many vegetarian chili recipes that make absolutely delicious healthy chili. I love to make my vegetarian chili with loads of beans and I add veggie crumbs for extra protein. My recipe is low in salt making it even extra healthy. If you use flavorful spices salt is not needed.
  
  VEGETARIAN BEAN CHILI
  
  1 tbsp. olive oil
  
  1 each red and green bell pepper, coarsely chopped
  
  1/2 cup chopped onion
  
  2 cloves minced garlic
  
  3 cans (14 1/2 oz. each) no salt added diced tomatoes
  
  2 cans (15.5 oz.) black beans, drained and rinsed
  
  2 can (15.5 oz.) garbanzos beans, drained and rinsed
  
  1 box (32 oz.) unsalted vegetable stock
  
  3 tbsp. tomato paste
  
  2 tsp chili powder
  
  1 teaspoon oregano leaves
  
  1/2 teaspoon ground cumin
  
  1 package (12 oz) Lightlife Smart Ground
  
  Heat oil in a large saucepan on medium heat. Add bel peppers, onion, and garlic; cook and stir 8 to 10 minutes or until tender.
  
  Stir in remaining ingredients. Bring to boil. Reduce heat to medium-low; simmer 1 hour, stirring occasionally.
  
  Makes 8 servings.
  
  Corn Bread
  
  INGREDIENTS
  
  1 cup Indian Head Yellow Corn Meal
  
  1 cup all-purpose flour
  
  1/2 cup sugar
  
  1 teaspoon salt
  
  1 Tablespoon baking powder
  
  1/2 cup oil
  
  2/3 cup milk
  
  2 eggs, beaten
  
  PREPARATION
  
  Preheat oven to 400 degrees. Combine cornmeal, flour, sugar, baking powder and salt in a bowl. Mix oil, egg, and milk together and add to dry ingredients, mixing until batter is uniform. Bake in a greased 9″x9″x2″ pan for 20-25 minutes.
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  Posted in Easy recipes, Good Dinner Mrs Mellen, Healthy, Hearty Meal, lunch, Main Dish, Main Meal, vegan, Vegetarian, Weeknight dinner | Tagged beans, CORN BREAD, Easy recipe, INDIAN HEAD CORN MEAL, vegan, VEGAN CHILI
- Cranberry Pumpkin Bread
  
  Posted at 9:01 am by Good Dinner Mrs Mellen
  
  Oct 13th
  Two of my favorite ingredients in on delicious tea bread, pumpkin and cranberries! Tea bread or loaf bread is easy to make and can be frozen for up to two months. I love to bake and freeze then I can always have a delicious treat to serve with a cup of hot tea.
  
  “Tea makes everything better. ” Bindi Irwin
  
  via Cranberry Pumpkin Bread
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  Posted in Baking, Baking, breads, Easy recipes, Food, Good Dinner Mrs Mellen | Tagged baking, fall recipes, Pumpkin bread, Tea Breads
- Blueberry Pumpkin Loaf Bread
  
  Posted at 8:49 am by Good Dinner Mrs Mellen
  
  Oct 12th
  Autumn holds a special place in my heart; I was born in Autumn and I feel a pull – a strong kinship to this time of the year. I love the sights and smell of the season – burnished crimson leaves, crisp red apples, cinnamon spice pumpkin lattes, hayrides, pumpkin patches, mums exploding with color, and the majestic vistas filled with nature’s glory in New England. Autumn is my favorite baking season with a bountiful array of ingredients to create flavorful treats.
  
  Pumpkin tea bread is so easy to make and although I have so many different variations, I still find new recipes to create. I love blueberries so I thought why not combine blueberries, from the summer, with a pumpkin flavor from the fall. Add a crumb topping for extra texture for an amazing tea bread to accompany a rich Chai Tea.
  
  “Life starts all over again when it gets crisp in the fall.” F. Scott Fitgerald.
  
  Nonstick cooking spray
  2 ½ cups all-purpose flour
  1 ½ teaspoons baking powder
  ½ teaspoon salt
  ¼ teaspoon baking soda
  
  2 ½ tsp. pumpkin spice
  ⅔ cup buttermilk
  ½ cup canned pumpkin
  1 teaspoon vanilla
  ½ cup butter softened
  ½ cup granulated sugar
  ¼ cup packed brown sugar
  2 eggs
  ½ cup fresh blueberries
  
  1 recipe Almond-Oat Streusel Topping
  
  Preheat oven to 350°F. Spray a 9-inch loaf pan with cooking spray.
  
  In a medium bowl stir together the next five ingredients. In a small bowl combine buttermilk, pumpkin, and vanilla.
  
  In a large bowl beat butter and both sugars with a mixer on medium until light and fluffy. Add eggs, one at a time, beating after each. Add flour mixture and buttermilk mixture alternately, beating on low after each addition just until combined (batter will be stiff). Fold in blueberries.
  
  Spoon batter into prepared loaf pan. Top with Almond-Oat Streusel Topping. Bake 55-60 minutes or until a toothpick comes out clean. Cool loaf pan on a wire rack 5 minutes. Remove from pan.
  
  Almond-Oat Streusel Topping
  
  In a small bowl stir together 1/4 cup packed brown sugar, 2 Tbsp. each rolled oats and sliced almonds, 4 tsp. all-purpose flour, 1/2 tsp. the ground cinnamon, and 1/4 tsp. salt. Stir in 3 Tbsp. melted butter.
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  Posted in Baking, breads, Breakfast, Dessert, desserts, Easy recipes, Food, Good Dinner Mrs Mellen | Tagged Autumn baking, Pumpkin bread, Tea Bread
- Farm Fresh Tomato Quiche
  
  Posted at 11:35 am by Good Dinner Mrs Mellen
  
  Sep 2nd
  1 9-inch uncooked deep dish pie crust, frozen then thawed, refrigerated pie crust or homemade
  
  1/2 cup parmesan cheese
  
  1 cup mozzarella cheese
  
  15-20 large basil leaves, chopped, about 1/2 cup
  
  2 cups sliced petite multi-colored heirloom tomatoes, save a few to add last
  
  6 eggs
  
  1/2 cup milk, whole milk preferred
  
  1/2 cup cream
  
  1 tablespoon garlic, minced
  
  1/2 teaspoon salt
  
  1/4 teaspoon pepper
  
  pinch of Pink Himalayan salt
  
  Preheat oven to 350 degrees.
  
  In uncooked pie crust, evenly sprinkle half (1/4 cup) parmesan cheese in the bottom. Next, add tomatoes, saving a few to place on top of the pie. Place mozzarella cheese over tomatoes then add chopped basil.
  
  Top with remaining (1/4 cup) parmesan cheese over the tomato slices. Set aside.
  
  In a mixing bowl, beat eggs, milk, cream, garlic, salt, and pepper together. Pour into the pie crust. It should cover all ingredients and fill to the top of the crust. Place remaining tomatoes on top. Sprinkle with pink Himalayan salt.
  
  Place on a cookie sheet in case of spillage. Bake at 350 degrees for 50-60 minutes or until golden brown and soft set.
  
  Let cool 5-10 minutes before serving.
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  Posted in Easy recipes, eggs, Food, Pie, Tomato, Vegetarian | Tagged Easy recipes, Farm Fresh Tomatoe, quiche
- No-Cook Puttanesca Sauce with Spaghetti
  
  Posted at 5:07 pm by Good Dinner Mrs Mellen
  
  Aug 31st
  The history behind the name of this pasta is quite interesting. As the story goes the dish Spaghetti Alla Puttanesca (“spaghetti in the style of a prostitute” in Italian”.) originated in the mid-twenty century in the seaport of Naples. The prostitutes of the city would make this dish and place on their window sill, where the aromatic scent lured sailors for their services. Whether that is true or not there is no denying this flavorful sauce has over the years attracted many devotees. My sauce is a no-cook version with the original is a simmered sauce served with pasta. I love making this easy recipe in the summer and serve with a crisp salad, fresh Italian bread, and dry white wine.
  
  No-Cook Puttanesca Sauce with Spaghetti
  
  2 beefsteak tomatoes (about 1 lb.), halved crosswise, seeds removed
  
  2 garlic cloves, finely grated
  
  1 tsp. crushed red pepper flakes
  
  3 oil-packed anchovy fillets, chopped (optional)
  
  2 tsp. kosher salt, plus more
  
  1½ cups cherry tomatoes halved
  
  1 cup Kalamata or Castelvetrano olives, pitted and halved
  
  2 Tbsp. drained capers
  
  ¼ cup extra-virgin olive oil, plus more for drizzling
  
  12 oz. spaghetti
  
  ¼ cup finely chopped basil
  
  3 Tbsp. unsalted butter, cut into pieces
  
  Pulse beefsteak tomatoes, garlic, red pepper flakes, anchovy fillets, and 2 tsp. salt in a food processor until smooth; transfer sauce to a large bowl and mix in cherry tomatoes, olives, capers, and ¼ cup oil.
  
  Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving ¼ cup pasta cooking liquid.
  
  Add pasta, parsley, and butter to the sauce. Toss vigorously with tongs, adding a splash of pasta cooking liquid or more as needed to create an emulsified sauce that coats the pasta. Divide among bowls and drizzle with more oil.
  
  Enjoy!
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  Posted in Easy recipes, pasta, summertime recipes, vegan, Vegetarian | Tagged Easy recipes, pasta, Spaghetti alla Puttanesca
- Hummus Dip with Tobbouleh, Feta, Cucumbers, Tomatoes and Tzatziki
  
  Posted at 12:00 pm by Good Dinner Mrs Mellen
  
  Jul 6th
  Easy summertime entertaining is my philosophy for summer parties. I love to put together easy to make ahead dishes so I can relax and enjoy my guests. During the summertime with abundant produce at Framer’s markets, I just love creating delicious healthy food. Keep all the intendants my hummus dip ready for an impromptu get together or to bring to friends home for a barbecue.
  
  Hummus Dip with Tobbouleh, Feta, Cucumbers, Tomatoes, and Tzatziki
  
  1 container prepared Hummus*, I like garlic
  
  1/2 cup prepared Tabbouleh Salad*
  
  1/4 cup chopped cherry tomatoes
  
  1/4 cup chopped English cucumber
  
  1/4 cup chopped feta
  
  1/4 cup prepared Tzatziki*
  
  sliced tomatoes and cucumbers for garnish
  
  Mound hummus on serving plate. Top with tabbouleh, cherry tomatoes, cucumber, feta, then drizzle with tzatziki. Garnish with sliced tomatoes and cucumbers. Refrigerate. Serve with pita bread or crackers.
  
  Enjoy!
  
  * I use Cedar’s Mediterranean Foods brand for the hummus, Tabbouleh, and Tzatziki.
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  Posted in Appetizer, Barbecue, vegetables,easy,, Easy recipes, entertaining, Farm Fresh Produce, Food, Good Dinner Mrs Mellen, Healthy, Vegetarian | Tagged Cedar's Mediterranean Foods, cucumbers, feta, hummus, Tobbouleh, tomatoes, Tzatziki
- Mediterranean Orzo Salad with Chickpeas, Goat Cheese and Olives
  
  Posted at 6:47 am by Good Dinner Mrs Mellen
  
  Jul 1st
  Warm weather and refreshingly different salads two of my favorite things. I find salads not only fun to make trying different combinations of ingredients but easy to make. Almost any salad you can think of is do ahead and easy to transport to family and friends’ homes or on a picnic. Being of Italian heritage I love the flavors of the Mediterranean areas with wonderfully flavorful seasonings. What I like most about this salad is the interesting combination of orzo, a rice-shaped pasta, with chickpeas, goat cheese, and olives. Just add some lemon, garlic, oil and fresh oregano to bring out the other ingredients. I almost forgot I have been adding Sesame Tahini to many of my salads for a more intense taste. I think you’ll really enjoy this salad!
  
  Mediterranean Orzo Salad with Chickpeas, Goat Cheese and Olives
  
  1 1/2 cups orzo, cooked according to package instructions
  
  1/4 cup olive oil
  
  juice of one lemon
  
  1 clove of garlic, minced
  
  1 teaspoon Sesame Tahini
  
  15-oz can chickpeas, drained and rinsed
  
  2 tablespoon chopped oregano
  
  1/4 teaspoon freshly ground pepper
  
  5 ounces goat cheese, crumbled
  
  1/2 cup kalamata olives chopped
  
  In a large bowl, whisk together oil, lemon juice, and sesame tahini. Add the chickpeas, orzo, oregano, and pepper. Gently stir in goat cheese then olives. Serve over a bed of lettuce. Chill until ready to serve.
  
  Enjoy!
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  Posted in Easy recipes, Food, Salad, Vegetarian | Tagged barbacue, Chickpeas, Easy recipe, goat cheese, July 4th, Orzo salad
- Linguine with Cherry Tomatoes and Pesto Sauce
  
  Posted at 1:19 pm by Good Dinner Mrs Mellen
  
  Jun 29th
  Cooking and good food is in my blood. Both my grandmother and mother were accomplished cooks who could combine a few ingredients into a memorable feast that you would never forget. I learned from both these exceptional women that their love of cooking for family and friends was their secret ingredient that flavored their dishes better than any expensive seasoning or ingredient. Being of Italian heritage, tomatoes, basil, garlic, olive oil, and pasta were the basis for many of the meals they cooked when I was growing up in Bucks County, Pennsylvania along the Delaware River. The Delaware Valley before all the housing developments was rich land with farms that went for miles. My grandmother and mother’s summer season gardens overflowed with the most beautiful fresh produce perfect for making Linguine with Cherry Tomatoes and Pesto Sauce. I’ve attempted to create the flavors from one of their signature dishes. Both women never used a recipe they just added a pinch of this, a dash of that magically creating breathtaking food!
  
  Linguine with Cherry Tomatoes and Pesto Sauce
  
  1-pint cherry tomatoes
  
  2 tablespoon olive oil
  
  4 cloves garlic, minced
  
  2 tablespoons fresh basil, chopped
  
  1/2 teaspoon salt
  
  1/4 teaspoon crushed red pepper
  
  1/4 cup pesto sauce*
  
  12 oz of fresh linguine
  
  1 tablespoon butter
  
  Preheat oven 425F. Place the first six ingredients in a baking dish ad roast for 20 minutes until tomatoes are hot and bubbly. Cool. Add pesto sauce to tomatoes; stirring until combined. Cook pasta according to package directions. Drain and reserve 1/4 cup water from the pasta. Place pasta in large bowel toss with 1 tablespoon butter and reserved water. Add tomato/pesto sauce and toss again. Serve with fresh grated Parmesan cheese.
  
  Pesto Sauce
  
  4 cups packed fresh basil
  
  1/2 cup olive oil
  
  1/2 cup pine nuts
  
  2 cloves garlic
  
  1/2 parmesan cheese
  
  1/2 cup olive oil
  
  1/2 teaspoon sea salt
  
  Combine basil, oil, pine nuts, and garlic in a blender. Blend until paste forms, stopping often to push down basil. Add both kinds of cheese and salt; blend until smooth. Transfer to a small bowl. Freeze unused pesto.
  
  Enjoy!
  
  Enjoy!
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  Posted in Easy recipes, family meals, Farm Fresh Produce, Food, Good Dinner Mrs Mellen, pasta, vegan, Vegetarian, Weeknight dinner | Tagged Easy recipe, farm fresh, pasta, Pesto Sauce, sunday dinner, tomatoes
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