family meals | Good Dinner Mrs Mellen

Category: family meals
- Moroccan Cauliflower
  
  Posted at 8:03 pm by Good Dinner Mrs Mellen
  
  Dec 23rd
  Moroccan Cauliflower
  
  Roasting vegetables enhances the flavor without losing the nutritional benefits. Cauliflower, basically bland, is the chameleon of the vegetable world assuming the flavor and taste of spices pared with during cooking. A perfect companion for creating an array of interesting vegetable dishes. Adding a Moroccan melody of spices to cauliflower with a touch of honey and pistachios the cauliflower is transformed into an exotic side dish bursting with flavor.
  
  1 head cauliflower (about 2 pounds), cut into bite-size florets (about 8 cups)
  
  1/4 cup olive oil
  
  1 teaspoon ginger
  
  1 teaspoon coriander
  
  1 teaspoon cinnamon
  
  1 teaspoon kosher salt
  
  1/2 teaspoon ground pepper
  
  1/2 cup golden raisins, Sun-Maid
  
  1/2 cup chopped pistachios
  
  1/4 cup green onions, diced
  
  1 tablespoon honey
  
  Preheat the oven to 450 degrees F. Toss cauliflower with ingredients and place in a baking dish. Roast for 20 minutes until tender and golden.
  
  Enjoy!
  
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  Posted in Easy recipes, family meals, Farm Fresh Produce, Food, Good Dinner Mrs Mellen, Healthy, vegetable bake, Vegetables, Vegetarian | Tagged Cauliflower, Easy recipe, Moroccan spices
- A Simple Perfect Roast Turkey
  
  Posted at 3:27 pm by Good Dinner Mrs Mellen
  
  Oct 22nd
  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 over night 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 over night. Next through rinsing, draining and patting dry of the bird. I love rituals so my mothers holds a special pace in my turkey preparation. I’ve bought fresh turkey from the farm, from high end and frozen from 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.
  
  A Simply Perfect Roast Turkey
  - 1 (18 pound) whole turkey
  - 1/2 cup unsalted butter, softened
  - salt and pepper to taste
  - 1 1/2 quarts turkey stock
  - 8 cups prepared homemade stuffing
  1. Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
  2. Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.
  3. Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 165 degrees F (75 degrees C), about 4 hours.
  4. Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.
  Turkey Gravy
  
  Ingredients
  
  For the broth:
  
  2 tablespoons unsalted butter
  
  1 medium onion or leek, or 2 shallots, sliced
  
  Neck and giblets from your turkey (discard the liver)
  
  8 cups low-sodium chicken broth
  
  3 sprigs thyme, parsley, rosemary and/or sage
  
  1 bay leaf
  
  For the gravy:
  
  Turkey drippings from your roasting pan
  
  1/2 cup all-purpose flour
  
  Dash of Worcestershire sauce
  
  Kosher salt and freshly ground pepper
  
  Directions
  When your turkey goes into the oven, start the broth: Melt the butter in a large saucepan over medium-low heat. Add the onion and turkey neck and giblets; cook, stirring, until the giblets are browned, about 15 minutes. Add the chicken broth, herb sprigs and bay leaf; cover and simmer while the turkey roasts, about 2 hours. Strain the broth and keep warm; reserve the neck and giblets, if desired.
  
  When your turkey is done, transfer it to a cutting board and pour all the pan drippings into a degreasing cup. Add 1/2 cup of the prepared broth to the roasting pan and scrape up the browned bits with a wooden spoon. (If the bits are stuck, put the pan over a low burner to loosen them.) Add the bits and liquid to the degreasing cup.
  
  Let the fat rise to the top of the degreasing cup, then spoon off 1/2 cup fat and transfer to a large saucepan over medium heat. Make a roux: Sprinkle the flour into the pan and cook, stirring constantly with a wooden spoon, until the flour browns slightly, about 4 minutes.
  
  Gradually add the hot broth to the roux, whisking constantly to prevent lumps. Bring to a boil, then reduce the heat to medium low. Pour the dark roasting juices from the degreasing cup into the gravy, discarding any remaining fat. If desired, chop the giblets and shred the neck meat; add to the gravy. Simmer, whisking occasionally, until the gravy thickens, about 10 minutes. Add the Worcestershire sauce and season with salt and pepper.
  
  Enjoy!
  
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  Posted in entertaining, family meals, Main Dish, Main Meal, Thanksgiving | Tagged Thanksgiving, turkey
- Slow Cooked Chicken Casserole
  
  Posted at 1:36 pm by Good Dinner Mrs Mellen
  
  Sep 27th
  SLOW COOKED CHICKEN CASSEROLE
  
  September is here and fall is in the air in New England. Morning are cool and leaves are turning burnished shades of autumn. Time to pull out the warm sweaters for a brisk walk in the woods. Summer meals are replaced with hearty casseroles flagrantly scented with fresh herbs still flourishing in the garden. I made this chicken casserole in a low over and you could use a slow cooker too. Either method produces tender chicken that just pulls away from the bone melting in your mouth!
  
  6 pounds mixed chicken pieces, breasts, legs and thighs.
  
  2 tablespoon olive oil
  
  1 large onion chopped
  
  4 cloves garlic minced
  
  8 ounces sliced mushrooms
  
  1 tablespoon minced rosemary
  
  1 tablespoon minced thyme
  
  1 teaspoon kosher salt
  
  1/2 teaspoon fresh ground pepper
  
  1 cup dry white wine
  
  2 tablespoon flour
  
  Pre heat over to 275 F. Heat oil in pan to high. Add chicken pieces searing to brown on each side. One browned remove chicken placing in dutch over. I love Le Creuset from France. Expensive yet so worth the price as they cook food beautifully and last forever. Cook onion in pan until translucent. Add garlic; cook for a few minutes then add mushrooms stirring until juices evaporate. Add rosemary, thyme, salt and pepper combine for a minute before adding wine. Bring to boil then simmer adding flour mixing to thicken the sauce. Poor over chicken in dutch over and slow cook for two and a half hours.
  
  You can make this ahead the day before and warm up to eat.
  
  Serve with rice or butter noodles.
  
  Enjoy!
  
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  Posted in Casserole, Chicken, Easy recipes, family meals, Food, Hearty Meal, Main Dish, Main Meal, slow cooker, Weeknight dinner | Tagged chicken. casserole, Easy recipes, family meal, le creuset, Mushrooms
- Savory Bread Pudding with Heirloom Tomatoes, Herbs and Mozzarella
  
  Posted at 11:16 am by Good Dinner Mrs Mellen
  
  Sep 11th
  First let me just say that this is a very rich dish not meant to be eaten in large portions. A wonderful lunch or dinner with a salad eating only a small serving size. Eating rich dishes and staying thin is all about portion control and exercise. It’s important to me that I don’t encourage anyone to over eat. With that said let’s get on to this wonderful bread pudding. Until recently I only thought of bread pudding as a rich dessert that I occasionally indulged. One summer in New Hampshire I ordered a savory bread pudding and I was hooked. I made my bread pudding with heirloom tomatoes that I picked fresh from my garden along with my fresh herbs. You can add different veggies to recipe. Experiment, have fun and enjoy a wonderfully richly flavorful dish.
  
  Savory Bread Pudding with Heirloom Tomatoes, Herbs and Mozzarella
  
  1(1pound) loaf crusty white bread
  
  1/4 cup olive oil
  
  1 tablespoon fresh thyme
  
  2 tablespoon fresh basil
  
  1 tablespoon fresh oregano
  
  1 garlic clove, minced
  
  3 tablespoon olive oil
  
  2 shallots, chopped
  
  2 cloves garlic chopped
  
  2 cups chopped heirloom tomatoes
  
  3 1/2 cup heavy whipping cream
  
  8 large eggs
  
  1 teaspoon black pepper
  
  8 ounces fresh mozzarella chopped into 1-in cubes
  
  2 tablespoon grated Parmesan cheese
  
  Heat oven to 375 F. Butter or spray with cooking spray a 13x9x2-inch baking dish. Cut bottom crust and short ends off bread, discarding. Cut remaining bread with crust into 1-inch cubes(about 10 cups loosely packed). Place cubes in large bowl. Add oil, thyme, basil, oregano and garlic; toss to coat. Spread bread cubes out on large baking sheet. Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring occasionally, about 15-20 minutes. Return toasted bread cubes to the same bowl.
  
  Add olive oil to large skillet. Add shallot and garlic saute about 5 minutes stirring occasionally. Add tomatoes continuing to cook for additional 5 minutes. Set aside.
  
  Whisk heavy cream, eggs, salt and ground pepper in large bowl. Mix egg mixture into bread. Place 1/3 of bread and egg mixture in prepared pan. Layer with 1/2 tomato then cheese. Continue layering 1/3 bread then 1/2 tomato and cheese then finally remaining 1/3 bread mixture. Sprinkle top with Parmesan cheese. Can be prepared 1 day ahead. Cover and refrigerate.
  
  Preheat oven 350 F. Bake uncovered until set and top is golden about 50-60 minutes. Let stand 15 minutes before cutting and serving.
  
  Enjoy!
  
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  Posted in Casserole, family meals, Farm Fresh Produce, Food, Good Dinner Mrs Mellen, Main Dish, Main Meal, Vegetarian, Weeknight dinner | Tagged bread, family meal, heirloom tomatotes, herbs, Mozzarella, savory bread pudding, vegetarian
- Roasted Swordfish with Olive Tapenade and Tomates
  
  Posted at 12:51 pm by Good Dinner Mrs Mellen
  
  Sep 6th
  Swordfish is a wonderfully densely firm white fish easy to prepare absorbing the seasonings and flavoring perfectly. I love to roast, pan sear or grill swordfish it’s so versatile. In this recipe I combined swordfish with another favorite – olive tapenade – then topped with petite tomatoes. Simply delicious!
  
  Roasted Swordfish with Olive Tapenade and Tomatoes for Two
  
  1 lb. swordfish
  
  1 lemon, juiced
  
  1/2 teaspoon sea salt
  
  1/4 teaspoon pepper
  
  olive tapenade
  
  1 cup chopped petite tomatoes
  
  2 tablespoon fresh basil, chopped
  
  Preheat oven to 400 F. Place swordfish in over proof dish. Pour lemon juice on top and season with salt in pepper.
  
  Let stand while preparing olive tapenade. Place tapenade over swordfish then top with tomatoes. Sprinkle with fresh basil. Roast for 15 minutes. Serves 2.
  
  Olive Tapenade
  
  1 cups pitted Kalamata olives
  
  2 clove garlic, chopped
  
  1 teaspoon capers rinsed and dried
  
  1 teaspoon lemon juice
  
  2 teaspoons olive oil
  
  Combine all ingredients in a food processor or blender. Puree until the olives are a fine spread. I like my black olive tapenade like a fine spread but you can try different constituencies from chopped to pureed.
  
  Enjoy!
  
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  Posted in Easy recipes, family meals, Fish, Food, Good Dinner Mrs Mellen, Healthy, Main Dish, Main Meal | Tagged easy dinner, for two, olive tapenade, swordfish, \
- Healthy Slaw and Undon Noodles with Honey Ginger Vinaigrette
  
  Posted at 10:19 am by Good Dinner Mrs Mellen
  
  Aug 30th
  Summertime and I’m all about easy and quick delicious food to share with family and friends. I love to create an array of make ahead salads perfect accompaniments for cookouts and picnic; no fussing in the kitchen yet no skimping on taste either. My healthy slaw with Undon noddles fits all my requirements for a great summer salad, quick, easy and delicious.
  
  Healthy Slaw and Undon Noodles with Honey Ginger Vinaigrette
  
  1 package 10 oz. Mann’s Power Blend, Brussels Sprouts, Napa cabbage, Kohlrai, Broccoli, Carrots & Kale
  
  1 can 15.5 oz. Garbanzo Beans, drained & rinsed
  
  1 package 10 oz. Udon Noodles, cooked according to package directions*
  
  2 bunches scallions, thinly sliced, white only
  
  1/4 cup slice almonds
  
  1/2 teaspoon sea salt
  
  1/4 teaspoon pepper
  
  Honey Ginger Vinaigrette
  
  1/4 cup rice vinegar
  
  1 teaspoon honey
  
  1 tablespoon finely grated fresh ginger
  
  1 clove garlic, minced
  
  1/4 cup vegetable oil
  
  Kosher salt and freshly ground pepper
  
  In a small bowl, mix the rice vinegar with honey and grated ginger until dissolved. Whisk in the vegetable oil and season the vinaigrette with salt and pepper.
  
  In large glass bowl combine slaw mix with beans, noodles, almonds, salt and pepper. Pour vinaigrette over and toss until combined. Chill before serving.
  
  * I used Hakubaku Organic Udon Noodles
  
  Enjoy!
  
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  Posted in entertaining, family meals, Food, Good Dinner Mrs Mellen, Healthy, summertime recipes, vegan, Vegetarian | Tagged easy, Hakubaku Organic Udon Noodles, Healthy Salad, Mann's Power Blend, quick, Slaw
- Vineyard life -Clamming
  
  Posted at 10:20 am by Good Dinner Mrs Mellen
  
  Aug 11th
  A summer vacation on the Vineyard wouldn’t be complete without a clamming excursion. I love watching my family sharing special moments clamming on Martha’s Vineyard; my summer childhood memories folded and tucked away hiding under years of summers seasons resurface with remembrances of slow cooked, brown as a berry days on the Jersey Shore. Up early beach bucket and shovel in hand I spent my morning digging for clams until my grandmother found me at lunch time. The best time of my day; just me and the seagulls jockeying for clams coexisting on the beach.
  
  Now living in Massachusetts I traded the Jersey Shore for the Vineyard and I wanted my family to experience the simple joy clamming on the beach. My husband Chris and I purchased clam rakes and a wire floating basket from Coops Bait and Tackle in Edgartown, obtained a family clamming permit(a must on the Vineyard), then with our family tested the clamming at the Lake Street landing of Lake Tashmoo.
  
  Chris, our three children, Chris Jr. Chad and Mandi, Son-in-law Dan, Daughter-in-law Jackie and our three grandchildren, Alexander, Charlotte and Madeline loved clamming as much I; we easily filled our basket as we took turns using the calm racks. Life isn’t much simpler or enjoyable than spending precious time with family while we caught our dinner.
  
  Back at our home after cleaning and soaking the clams I place the clams in a glass baking dish, added four whole garlic cloves, sea salt, a pinch of red crushed pepper then I poured a cup of dry white wine over the clams, covering the dish with aluminum foil. I heated the outside grill to 500 degrees placed the glass dish directly on the grill rack and cooked the clams for about 15 minutes or until most of the clams are open. Throw away any unopened clams. They were absolutely delicious with not one remaining at the end of our meal. The cherry on the top of a perfect day! Serve with crusty fresh bread and a caprese salad
  
  Enjoy!
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  Posted in clams, Easy recipes, entertaining, family meals, Food, Good Dinner Mrs Mellen, Healthy, Martha's Vineyard, seafood | Tagged clamming, Coops Bait and Tackle, family vacation, grilled clams, Lake Tashmoo, Martha's Vineyard, Vineyard Haven
- Chicken, Mushroom and Wine Casserole
  
  Posted at 1:18 pm by Good Dinner Mrs Mellen
  
  May 20th
  Chicken, Mushroom and Wine Casserole
  
  I love make ahead meals that can be easily heated to have a home cooked meal quickly. Many a Sunday you will find me in the kitchen cooking meals for the coming week. And what could be tastier than a chicken, mushroom and white wine casserole fragrantly flavored with fresh thyme. The chicken tender separating from the bone without even using a nice. Serve over Arborio rice enjoying as you dip crusty fresh bread into the wine sauce.
  
  3 pounds split chicken breast
  
  salt and pepper
  
  2 tablespoons olive oil
  
  8 ounce slice mushrooms
  
  1 leek, thinly slice, white part only
  
  1 shallot, chopped
  
  2 cloves, chopped
  
  1 cup wine
  
  2 cup chicken broth
  
  2 sprigs fresh parsley, chopped
  
  1 dry bay leaf, crushed
  
  2 springs fresh thyme, finely chopped
  
  Heat oven to 350F. Salt and pepper chicken. In a casserole pan, I use a Le Creuset casserole, heat olive oil. Add chicken breasts cooking on each side until lightly browned. Remove from pan and place on a dish. To casserole pan add mushrooms, leeks, shallot and garlic. Cook for 5minutes while stirring or until all the juices are gone. Add wine, chicken broth, parsley, bay leaf and thyme. Remove casserole from stove and place in over baking for 30 minutes. Garnish with more thyme.
  
  Serve over Arborio rice.
  
  Enjoy!
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  Posted in Casserole, Chicken, family meals, Food, Good Dinner Mrs Mellen, Hearty Meal, Main Meal | Tagged chicken. casserole, easy, le creuset, Mushrooms, wine
- 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
- 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
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