entertaining | Good Dinner Mrs Mellen | Page 2

Category: entertaining
- Summertime Soft Shell Crabs
  
  Posted at 3:34 am by Good Dinner Mrs Mellen
  
  May 6th
  Soft Shell Crabs
  
  Soft Shell Crab season is short but sweet. The first time I ordered soft shell crabs I was hooked on this seasonal delight so I started making my own crabs which are so easy. You can change up the seasonings for a different flavor. In this recipe I used the traditional Old Bay seasoning but I’ve used Chinese Five spices or Herbs de Provence. Have fun with cooking by putting your own signature on your creations!. When you buy the crabs just ask the store to clean them for you.
  
  Ingredients
  
  4 soft-shell crabs, cleaned and patted dry
  
  Salt and freshly ground black pepper
  
  1/2 cup flour
  
  1 tablespoon Old Bay seasoning
  
  2 tablespoon extra-virgin olive oil
  
  3 garlic, chopped
  
  2 tablespoons capers, drained
  
  1/2 cup white wine
  
  1 tablespoon butter
  
  Few chive blades, chopped
  
  Directions
  
  Combine four and Old Bay. Season crabs with salt and pepper and dredge in the flour mixture, shaking off excess. Set aside.
  
  In a large skillet over medium high heat, add the oil and saute the crabs until soft, about 2 minutes on each side. Remove the crabs and set aside. Add the garlic and cook for 1 minute. Then add the capers and white wine. Cook until wine has reduced to about 1/2. Swirl in the butter and the chopped chives. Season with salt and pepper.
  
  Transfer crabs to a plate, spoon sauce over the crabs and garnish with chopped chives.
  
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  Posted in Easy recipes, Elegant, entertaining, Food, seafood | Tagged soft shell crabs, summertime
- Easter Table Decorations
  
  Posted at 10:04 am by Good Dinner Mrs Mellen
  
  Mar 28th
  Holidays are so special to celebrate with family and friends. In addition to preparing a delicious Easter feast I love to decorate for Easter all thorough out the house. Easter is always for me the harbinger of spring so spring flowers such as tulips play a prominent place in my Easter table. Nothing says spring to me like yellow tulips which mean happiness to me. Just adding these beautiful, inexpensive, plentiful flowers to your decor adds brightness to your table setting and home. I use tall simple glass vases that I purchased at Target http://www.target.com/p/cylinder-vase-10/-/A-15847588#prodSlot=medium_1_10&term=glass+cylinder+vase for $2.99. The sparkly Easter decorations are from one of my favorite go to holiday stores Pottery Barn. Each year I add to my collection a few purchases at a time. Over the years I’ve amasses beautiful decorations to liven up my Easter table. This year’s addition is these beautiful glitter eggs place card holders on sale for $11.99. http://www.potterybarn.com/products/german-glitter-egg-place-card-holder-set/?pkey=csale-holiday-decor0|sale-easter|&&csale-holiday-decor0|sale-easter/
  
  The pastel eggs center piece is two matching wreaths, a sixteen inch and ten inch placed one of top of the other, that I purchased on sale at Joanne’s Fabric. http://www.joann.com/
  
  I found these fun Easter crackers on sale at William-Sonoma. http://www.williams-sonoma.com/
  
  How ever you choose to decorate your table for a holiday or a fun dinner, setting a beautifully decorate table is inviting for your guest and you don’t have to over spend. Just pick a theme and carry it though with all your accessories. Be eclectic when you decorate. I added inexpensive vases, candle holders and holiday while using my grandmother’s silver and mother’s china. All with blend beautifully together and your guest will feel so welcome sitting down at your table!
  
  Enjoy!
  
  Pastel wreath Centerpiece
  
  Egg placecard holder with egg name card
  
  Fresh yellow tulips
  
  Table all set for dinner
  
  Easter cracker
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  Posted in Easter Decorates, entertaining, Good Dinner Mrs Mellen | Tagged decorating, Easter, Joann Frabric, Pottery Barn, Target
- Clams in Wine Sauce
  
  Posted at 6:00 pm by Good Dinner Mrs Mellen
  
  Feb 8th
  Clams in Wine Sauce
  
  Love easy, tasty meals that are quick then you’ll love my Clams in White Sauce. I make these clams as a light dinner served with salad and bread or a hardier meal tossed with pasta, side salad and bread. Either way these clams are so good.
  
  2 tablespoon olive oil
  
  4 garlic cloves, minced
  
  2 teaspoon Italian seasoning, I like Pensey’s Tuscan Sunset
  
  pinch crushed red pepper flakes
  
  8 oz. bottled clam juice
  
  1/4 cup dry white wine
  
  2 tablespoon butter
  
  1 1/2 lbs. Count Neck Clams
  
  1. Wash clams to remove any dirt or sand.
  
  2. In a large pot, heat oil over medium heat. Add garlic; saute for 1 minute, or until tender. Stir in Italian seasons and red pepper flakes. Pour in clam juice and white wine. Bring to boil then simmer for five minutes. Add clams, cover, and steam till clams start to open.
  
  3. Add butter and clams, cover, and cook till the clams open about ten minutes. Discard any that do not open. Transfer clams to plate. Serve with fresh bread and a crisp white wine.
  
  Enjoy!
  
  www.gooddinnermrsmellen.com
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  Posted in dinner, Easy recipes, entertaining, family meals, light dinner, Main Dish, seafood, Weeknight dinner | Tagged clams, easy, Good Dinner Mrs Mellen, wine
- Cioppino – A Wonderful Italian fish stew!
  
  Posted at 12:14 pm by Good Dinner Mrs Mellen
  
  Jan 10th
  After my husband order Cioppino many years ago in a restaurant, I’ve started making this wonderful Italian fish stew for my family. I make mine with a thicker sauce to serve over pasta because who doesn’t love pasta, or you can just serve it with fresh crusty bread and a salad. I love one pot meals that are easy to make and taste delicious. Many other nationalities have similar fish stews and I love to make the different ethic dishes.
  
  Cioppino
  
  3 tablespoon olive oil
  
  1 large onion, chopped
  
  2 shallots, chopped
  
  4 garlic cloves, minced
  
  1/2 teaspoon crushed red pepper
  
  1 tablespoon chopped fresh basil
  
  1 bay leaf crushed
  
  1 can(28 oz) tomatoes with juice, chopped or two cans (14 oz) chopped tomatoes with juice
  
  3/4 cup dry white wine
  
  1 tablespoon tomato paste
  
  1/2 teaspoon salt
  
  1/4 teaspoon pepper
  
  2 pounds mussels, scrubbed and debearded
  
  2 pounds clams, scrubbed
  
  1 pound shrimp, peeled
  
  1 pound sea scallops
  
  1 pound scrod or other white fish.
  
  Heat oil in large double boiler. Add onion, shallots, and garlic cook for 5 minutes. Add seasonings, tomatoes, wine and tomato paste. Simmer for 30 minutes so flavors will blend. Add mussels and clams, cover and cook for 5 minutes until they open. Discard any that don’t open. Add remaining shrimp, scallops and scrod. Gently stir the stew, cover and cook for 5 minutes until all the fish is cooked.
  
  Serve over 1 pound of pasta. To make this dish really nice serve with fresh pasta.
  
  You can add any variety of shell fish and fish depending on what is available at the market. If you like calamari add in place of scallops or white fish. Just use your imagination
  
  Enjoy!
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  Posted in Easy recipes, entertaining, family meals, Fish, Good Dinner Mrs Mellen, Hearty Meal, Main Dish | Tagged clams, easy, Fish stew, Good Dinner Mrs Mellen, mussels
- Chocolate Nut Upside-Down Cake
  
  Posted at 1:15 pm by Good Dinner Mrs Mellen
  
  Jan 9th
  One of the first cakes I remember making after I got married was this Chocolate Nut Upside-Down Cake. A favorite of my husband and family. What could be better than a wonderful fudge cake with a delicious caramel nut topping. The best part is this cake is not only delicious, but very easily to make. I promise, just try and you will see!.
  
  Chocolate Nut Upside-Down Cake
  
  10 tablespoon butter
  
  1/4 cup firmly packed light brown sugar
  
  2/3 cup light corn syrup
  
  1/4 cup heavy cream
  
  1 cup broken walnuts or pecans
  
  1 3/4 cup sifted cake flour
  
  2 teaspoons baking powder
  
  1/4 teaspoon salt
  
  1 1/2 cups granulated sugar
  
  2 eggs, separated
  
  3 squares unsweetened chocolate, melted
  
  1 teaspoon vanilla
  
  1 cup milk
  
  1. Melt 4 tablespoons of butter in a small sauce pan; stir in brown sugar; heat until bubbly. Stir in corn syrup and cream; heat , stirring constantly, just to boiling. Add nuts; pour into a generously greased 10-inch bundt pan. Let stand while preparing cake batter.
  
  2. Sift flour, baking powder and salt into a small bowl.
  
  3 Beat remaining butter in a large bowl, until soft. Gradually beat in granulated sugar until well blended. Beat in egg yolks, chocolate and vanilla until thoroughly blended.
  
  4. Add flour mixture alternately with milk, beginning and ending with flour. Beat egg whites in a small bowl, until stiff; fold into cake batter. Spoon batter evenly over nut mixture in pan.
  
  5. Bake at 350 F 45 minutes or until wooden pick inserted in the center of the cake comes out clean.
  
  6. Loosen cake from edges with a small knife; cover pan with serving plate; invert; shake gently, then lift off bundt pan. Arrange any remain nuts or syrup clinging to pan onto cake with a rubber spatula.
  
  Because I love to bake, I collect cake dishes and serving plates. For cakes, I just love pedestal cake dishes that are available in wonderful and beautiful designs. You can start with a basic glass pedestal cake dish which is beautiful as well as practical. Then just be on the look out for all different dishes from new to vintage. Lovely cake plates can be found in all price ranges. Some of my best finds are lovely dishes for inexpensive prices at antique stores and flee markets.
  
  Enjoy!
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  Posted in Baking, Baking, Cake, Chocolate, Dessert, Easy recipes, entertaining, Food, Good Dinner Mrs Mellen | Tagged brownie, cake, chocolate, easy, fudge, Good Dinner Mrs Mellen, nuts
- Roasted Brussels Sprouts with Balsamic Fig Vinegar
  
  Posted at 12:30 pm by Good Dinner Mrs Mellen
  
  Dec 19th
  I love roasted Brussels sprouts! This is a variation of my roasted cauliflower recipe. I just used Brussels sprouts instead of cauliflower substituting 1/4 cup pine nuts toasted instead of pecans
  
  1 1/2 pounds Brussels sprouts, trimmed and cut in half through the center
  
  1/4 cup olive oil
  
  2 cloves garlic, minced
  
  1/4 cup pine, toasted
  
  1/2 teaspoon sea salt
  
  1/2 teaspoon freshly ground pepper black pepper
  
  1 tablespoon syrupy balsamic vinegar, I like to use fig balsamic vinegar*
  
  Preheat oven to 400 degrees
  
  In a large bowl toss Brussels sprout with oil and pine nuts. Place Brussels sprouts in baking dish. Add pine. salt and pepper. Toss to combine. Drizzle balsamic vinegar over Brussels sprouts and toss again.
  
  Bake for 20 to 30 minutes until Brussels sprouts are tender and browned. Toss once again during roasting. Serve hot.
  
  Enjoy!
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  Posted in cooking, Easy recipes, entertaining, family meals, Food, Vegetables | Tagged Brussels Sprouts, fig vinegar
- Red Velvet Kiss Cookies
  
  Posted at 11:48 am by Good Dinner Mrs Mellen
  
  Dec 19th
  I love Red Velvet cakes, cupcakes, and cheese cake, anything red velvet. So I said why not take one make these delicious Red Velvet Cookies and top them with a Hershey’s kiss. My Red Velvet Kiss Cookies was born! So good, so festive for your holiday cookie tray. Did I mention easy too!
  
  1/2 cup butter, softened
  
  1/2 cup shortening
  
  1 cup sugar
  
  1/4 cup unsweetened Dutch-process cocoa powder, I like Ghirardelli
  
  2 teaspoons baking powder
  
  1 egg
  
  1 tablespoon milk
  
  1 teaspoon vanilla
  
  1 tablespoon red food coloring
  
  1 3/4 cup flour
  
  In a large mixing bowl beat butter and shortening with a electric mixture on medium speed for 30 seconds. Add sugar, cocoa powder, and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, vanilla then red food coloring until combined. Stir in flour mixing until flour is all mixed in and batter is red. Chill for about 1 hours to make dough is easy to handle.
  
  Preheat over to 350. Shape dough into one inch balls. Place balls 1 inch apart on un-greased cookie sheet. Bake 10-12 minutes until edges are firm.
  
  Immediately press a Kiss candy into the center of each cookie. Transfer cookies to a wire rack, cool.
  
  Store cookies between sheets of wax paper in an airtight container.
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  Posted in cookies, Dessert, Easy recipes, entertaining, Good Dinner Mrs Mellen | Tagged Christmas cookies, Ghirardelli, Hershey, kiss cookies, Red velvet
- Cheesy Pancetta Croissant Breakfast Casserole
  
  Posted at 4:40 am by Good Dinner Mrs Mellen
  
  Dec 18th
  Christmas morning is a time to spend with family not cooking in the kitchen which is why I love make ahead breakfast casseroles that you can just pop in the oven. My Pancetta casserole is a spicy addition to the breakfast table. If you prefer a more traditional casserole substitute ground pork sausage or bacon for the pancetta. Either way is delicious!
  8 oz. Pancetta
  1 1/4 cups (5 oz.) shredded Parmesan cheese
  1 teaspoon table salt
  6 green onions, sliced
  1 (13.22-oz.) package mini croissants (about 24), torn
  
  Vegetable cooking spray
  3 cups milk
  1 cup heavy cream
  5 large eggs, lightly beaten
  2 cups (8 oz.) shredded Mozzarella cheese
  
  Preparation
  
  1. Cook Pancetta 4 minutes in a skillet over medium-high heat, drain on paper towels. Cut into bit size pieces. Toss together Pancetta, Parmesan, and next 3 ingredients; arrange in a 13- x 9-inch baking dish coated with cooking spray.
  
  2. Whisk together milk and next 2 ingredients; pour over sausage mixture. Cover and chill 8 hours.
  
  3. Preheat oven to 350°. Uncover casserole, and sprinkle with Mozzarella. Bake 45 minutes or until golden. Let stand 10 minutes.
  
  Enjoy!
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  Posted in Casserole, entertaining, family meals, Food, Uncategorized | Tagged Breakfast, Christmas morning, Pancetta
- Olive Tapenade Brie in Puff Pastry
  
  Posted at 5:05 pm by Good Dinner Mrs Mellen
  
  Dec 6th
  The holiday season is here with all the wonderful family dinners and entertaining. I love to make brie a little more fancy by baking in puff pastry. Purchased puff pastry is so easy to use with wonderful professional result that anyone even a beginning cook can wow their guests. I like to make different spreads for my baked brie, sometimes sweet and sometimes savory. If you love olives this is your baked brie. You can either make your own olive tapenade, you can find the recipe below or save time by purchasing store made tapenade. Decorate with slice olives creating a delicious tasting, easy, appetizer.
  
  1/2 package of frozen puff pastry (one sheet)
  
  1 egg
  
  1 teaspoon water
  
  1/4 cup homemade tapenade or purchased
  
  1 (8 ounce) Brie Round
  
  sliced olives
  
  Thaw the pastry sheet at room temperature for 20 minutes. Preheat oven to 400 F. Mix egg and water. Unfold pastry sheet on lightly floured surface. Roll into 12″ square. Cut pastry to make a 10 inch circle. Spread olive tapenade spread to within 1 inch of pastry edge. Place cheese round on top. Brush edges of puff pastry with egg mixture. Fold two opposite sides over cheese. Trim remaining two sides to 2″ from edge of cheese. Fold these two side on the Brie. Press edges to seal. Place seam side down on baking sheet. Decorate top with rolled out reaming pastry to decorate like a holiday package. Brush with egg mixture. Bake 20 minutes or until golden. Let stand 1 hour. Serve with crackers.
  
  Olive Tapenade
  
  1 cup pitted kalamata olives (you can use any vary of olives)
  
  1 clove chopped garlic
  
  1/4 cup olive oil
  
  1 teaspoon capers
  
  1 teaspoon herbs de provence
  
  In mini food processor, combine olives garlic and process until olives are from a spread. Add oil, capers and herbs de Provence. Process until blended.
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  Posted in Elegant, entertaining, Food, Uncategorized | Tagged appetizers, Baked Brie, Holdiay entertaining, olive, Tapenade
- Outrageous Triple Chocolate Salted Caramel Nut Cake
  
  Posted at 3:20 pm by Good Dinner Mrs Mellen
  
  May 1st
  Chocolate, chocolate and more chocolate. If you love chocolate and salted caramel this cake is for you. My inspiration for this outrageous chocolate cake was chocolate salted caramel candy. I have to admit I seemed to get a little carried away. Warning this cake is very rich so eat accordingly! Truly a show stopping cake worth a few calories.
  - CAKE
  - 2 cups all-purpose flour
  - 3/4 cup unsweetened cocoa, Ghiradelli Chocolate
  - 1/2 teaspoon baking powder
  - 1 teaspoon table salt
  - 1 1/2 cups butter, softened at room temperature
  - 3 cups granulated sugar
  - 5 large eggs, at room temperature
  - 1 1/4 cups buttermilk
  - 2 teaspoons instant espresso
  - 2 teaspoons vanilla extract
  - 1 cup 60% cacao bittersweet chocolate morsels, Ghiradelli Chocolate
  - 1/2 cup semi-sweet chocolate morsels, Ghiradelli Chocolate
  - 1/2 cup caramel sauce
  - CHOCOLATE GLAZE
  - 3/4 cup semisweet chocolate morsels, Ghiradelli Chocolate
  - 3 tablespoons butter
  - 1 tablespoon light corn syrup
  - 1/2 teaspoon vanilla extract
  - WHITE CHOCOLATE GLAZE
  - 3/4 cup white chocolate chips, Ghiradelli Ghiradelli
  - 3 tablespoon cream
    3/4 cup powdered sugar
  - TOPPING
  - 1/2 cup caramel sauce
  - 1 tablespoon sea salt
  - 1/2 cup chopped pecans
  Preparation
  
  1. Prepare Cake: Preheat oven to 325°. Whisk together flour and next 3 ingredients. Beat 1 1/2 cups butter in a medium bowl at medium-high speed with an electric mixer until smooth. Gradually add granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until yolk disappears. Combine 1 1/4 cups buttermilk and next 2 ingredients. Add flour mixture to egg mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed after each addition. Fold bittersweet chips into batter. Pour 1/2 batter into a well-greased (with shortening) and floured 12-cup Bundt pan. Place 1/4 cup semisweet chips on batter. Spoon caramel sauce over chips. Top with remaining semisweet chips. Gently pour remaining batter in pan. Sharply tap pan on counter to remove air bubbles.
  
  2. Bake at 325° for 1 hour and 15 minutes to 1 hour and 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 20 minutes. Remove from pan; cool completely on rack.
  
  3. Prepare Chocolate Glaze: Combine semisweet chocolate morsels, 3 Tbsp. butter, and 1 Tbsp. corn syrup in a microwave-safe glass bowl. Microwave at MEDIUM (50% power) 1 to 1 1/2 minutes or until morsels begin to melt, stirring after 1 minute. Stir until smooth. Stir in 1/2 tsp. vanilla.
  
  4. Prepare White Chocolate Glaze: Melt chocolate and cream in double boiler. Let cool slightly. Whisk in powdered sugar. Drizzle glaze over cake.
  
  5. Pour caramel sauce over cake, sprinkle with sea salt then nuts.
  
  Enjoy!
  
  www.gooddinnermrsmellen.com
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  Posted in Baking, Cake, Chocolate, Dessert, Elegant, entertaining, Food, Good Dinner Mrs Mellen | Tagged cake, chocolate, Ghiradelli Chocolate
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