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Category: family meals
- Asparagus and Leek Goat Cheese Quiche
  
  Posted at 11:35 am by Good Dinner Mrs Mellen
  
  Apr 27th
  Springtime in New England our markets are bursting with fresh asparagus, which is one of my favorite veggies. I love to combine asparagus with leeks then flavor with thyme and lemon. I used this combination to make this rich goat cheese quiche. A wonderfully easy dish, I used store-bought piecrust, saving time, and cleanup while maintaining the rich fresh favor.
  
  Asparagus Leek and Goat Cheese Quiche
  
  1 (14.1-oz.) pkg. refrigerated piecrusts
  
  2 tablespoon olive oil
  
  2 cups thinly sliced leeks
  
  1 chopped shallot
  
  1 bunch fresh asparagus, trimmed and cut into 2-inch pieces)
  
  1/2 kosher salt
  
  1/4 teaspoon black pepper
  
  1 teaspoon dried thyme or 1 tablespoon fresh thyme
  
  1 whole milk
  
  1/2 heavy cream
  
  4 large eggs
  
  4 oz crumbled goat cheese tablespoons
  
  1/2 cup shredded mozzarella
  
  1/8 teaspoon ground nutmeg
  
  1 1/2 teaspoon sea salt
  
  1/2 teaspoon pepper
  
  1 tablespoon lemon zest
  
  Preheat oven to 425°F.
  
  Unroll piecrust; stack on a lightly floured surface. Roll stacked piecrust into a 12-inch circle. Fit piecrust into a 10-inch deep-dish pie plate or a lightly greased tart pan with removable bottom; press into fluted edges. Flute and pitch if using a pie plate. Trim off excess piecrust along edges if using a tart pan.
  
  Meanwhile, heat olive oil in a medium skillet over medium-high. Add leeks, shallots, asparagus, sprinkle with salt, pepper, and thyme. Cook, stirring occasionally, until tender and lightly browned, about 10 minutes. Remove from heat, and cool 5 minutes. Reserve 4 asparagus spears for decoration.
  
  Whisk together eggs, milk, cream, nutmeg, goat cheese, mozzarella, salt, pepper and lemon zest
  
  Spoon asparagus mixture in the prepared pie dish. Gently add egg mixture. Arrange reserved asparagus spears on top. Bake in the preheated oven until set, about 45-50 minutes, covering with foil to prevent excess browning if necessary. Cool on baking sheet on a wire rack 20 minutes before serving.
  
  Enjoy!
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  Posted in Baking, eggs, family meals, Farm Fresh Produce, Food, Good Dinner Mrs Mellen, Hearty Meal, Springtime, vegetable bake, Vegetables, Vegetarian, Weeknight dinner
- Veggie Pasta
  
  Posted at 12:49 pm by Good Dinner Mrs Mellen
  
  Apr 23rd
  While my husband and I have been social distancing during the pandemic, running out on a whim to purchase ingredients or locating specific products has been challenging. Instead I’ve been creative using what I have on hand to make dinner. I love to cook so I usually have certain stables in the pantry and garlic, shallots, olives are a necessity in my kitchen. If you stock your pantry with canned tomatoes, artichokes, olives, olive oil, pasta, and have garlic, shallots, or onions on hand, a meal is easy to put together without running to the store.
  
  I also like to keep a few Asian ingredients for a quick easy meal but my repertoire isn’t very extensive. I realized during this time of social distancing that although I love Asian dishes we normally go out to a restaurant for Thai or Chinese food. Take out is an option, which we have tried during the pandemic. Now I want to expand my cooking and include more healthy Asian dishes. I love cooking with fresh veggies. I look forward to this new cooking adventure. Who knew that after all these years I could find more outlets for my cooking skills.
  
  My favorite weekday meal requirements are simple: flavorful, easy, and little clean-up, two dirty pan limit! And my Veggie pasta is perfect!
  
  2 tablespoons olive oil
  
  4 cloves garlic, minced
  
  1 large shallot, chopped
  
  1 can(14.5 oz.) diced tomatoes, no salt. I like Hunts tomatoes
  
  1/2 cup dry white wine
  
  1/2 teaspoon salt
  
  1/4 crushed red pepper
  
  1/2 can(14 oz.) artichoke hearts, drained and sliced in quarters
  
  1/2 cup Castelvetrano Italian olives, I love Mezzetta olives
  
  1/2 cup fresh basil, chopped
  
  4 oz fresh mozzarella, chopped
  
  1/2 box thin spaghetti
  
  Heat olive oil in a medium pan. Add garlic and shallot, saute for 5 minutes until the shallot is translucent. Add diced tomatoes, and wine. Season with salt and red pepper. Simmer for 5 minutes. Add artichokes hearts, olives, and basil. Simmer for 5 minutes
  
  While the tomato mixture is simmering, cook spaghetti according to package instructions. Drain and put in large bowl
  
  Add mozzarella to the tomato mixture cooking just until the cheese starts to melt. Remove from heat and toss with spaghetti.
  
  Serve with fresh Parmesan Cheese.
  
  Enjoy!
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  Posted in Easy recipes, family meals, Food, Good Dinner Mrs Mellen, Hearty Meal, Italian, Main Dish, Main Meal, Mediterranean diet, Tomato, Vegetables, Vegetarian, Weeknight dinner | Tagged cheese, Easy recipes, pasta, quick meal, Veggie Pasta
- French Potatoes Gratin Dauphinois
  
  Posted at 1:56 pm by Good Dinner Mrs Mellen
  
  Apr 18th
  When I was going through some old recipes, I’m looking to declutter, I found an old an easy Potatoes Dauphinois recipe that I made faithfully as an accompaniment to baked ham. I remember the delicious baked potato casserole and I made it again this year for Easter. The dish did not disappoint and was as wonderful as we remembered! Nutmeg adds a delicate flavor that enhances the potatoes, cream, and gruyere cheese. And you can ready the dish in advance, refrigerate and bake later.
  
  This recipe is easy to double if you are serving a large group.
  
  6 medium-size potatoes, Yukon golden potatoes
  
  1 1/2 cup grated gruyere cheese
  
  1/4 cup shallots, finely minced
  
  1 teaspoon salt
  
  1/2 teaspoon black pepper
  
  1 teaspoon nutmeg
  
  1 cup heavy cream
  
  nutmeg
  
  Preheat oven to 325F.
  
  Peel and thinly slice the potatoes on a mandoline or vegetable slicer (about 1/8-inch-thick slices). Combine salt, pepper, and nutmeg in a small bowl.
  
  Layer 1/2 of the potatoes into a baking dish, 13x9x2. Pour half of the cream over the potatoes, then 1/2 of shallots, season with 1/2 salt, black pepper and nutmeg mixture, and sprinkle with half of the Gruyere cheese. Top with the remaining potatoes then add shallots, sprinkle again with black pepper and nutmeg. Pour on the remaining cream, and sprinkle with remaining Gruyere cheese. Sprinkle a little nutmeg on top.
  
  Bake for 2 hours or until potatoes are tender and liquid is absorbed.
  
  Makes 6 servings.
  
  Enjoy!
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  Posted in Casserole, Easy recipes, entertaining, family meals, Food, Good Dinner Mrs Mellen, Potatoes, vegetable bake | Tagged cheese, Easy recipes, Make ahead, Potatoes Gratin Dauphinois
- Pecan Crusted Cod with Mustard and Maple Syrup
  
  Posted at 12:05 pm by Good Dinner Mrs Mellen
  
  Mar 22nd
  Living in the Boston area we love our fresh fish. In Boston cod is called scrod. I know there is a fancy legend around why we call cod scrod and some say scrod is young cod. All I know is when the fishermen leave the dock to fish they are out to catch cod.
  
  Cod is a firm white-fleshed fish that is versatile and can be used in a multitude of recipes. We love fish in our family and I like to prepare cod differently. Traditional Boston Scrod is made with a Ritz cracker topping that is absolutely delicious.
  
  I’ve updated the preparation by using panko breadcrumbs, pecans, Dijon mustard, and maple syrup.
  
  2/3 cup panko (Japanese dried bread flakes)
  
  1/3 cup pecan pieces
  
  2 tablespoons minced fresh parsley
  
  1 teaspoon grated lemon zest
  
  1teaspoon mustard seed
  
  1 tablespoon olive oil
  
  1/2 teaspoon Kosher salt
  
  1/2 freshly ground black pepper
  
  1 lb. Cod Filet
  
  2 tablespoons Dijon mustard
  
  1 tablespoon Maple Syrup
  
  Preheat the oven to 425 degrees.
  
  In the food processor combine bread crumbs and pecans. Pulse until finely ground. Place in a small bowl and mix together with parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
  
  In a small bowl combine mustard and maple syrup. Place the cod in a baking dish. Generously brush the top of the fillets with mustard mixture. Place the panko mixture thickly on top of the mustard on each cod fillet. The mustard will help the panko adhere. Drizzle remaining mustard mixture overtopping.
  
  Bake Cod for 20 – 25 minutes until topping is browned.
  
  Enjoy!
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  Posted in family meals, Fish, Food, Good Dinner Mrs Mellen, Healthy, Main Dish, Main Meal | Tagged Baked Cod Fish, Easy recipe, Fresh Fish, quick meal
- Quick and Easy Pasta e Fagioli
  
  Posted at 11:30 pm by Good Dinner Mrs Mellen
  
  Mar 21st
  Traditional Pasta e Fagioli is made with a pork product such as pancetta, ham or pigs’ feet(old-time Italian) but growing up my mother always made meatless Pasta e Fagioli on Fridays. I have fond memories of eating Pasta Fagioli on crisp fall nights before rushing off to a Friday night football game or for lunch on a snowy winter day.
  
  My mother’s version of Pasta e Fagioli, I like to call Pasta e Fagioli meets Boston Baked Beans, She used canned baked beans as the base. I have no idea why one time she decided to substitute baked beans, no problem we loved her recipe. Over the years I have added my own touches to my mother’s Pasta e Fagioli to make it an easy totally vegetarian meal.
  
  Pasta e Fagioli
  
  1 cup chopped shallots
  
  3 cloves garlic, crushed
  
  2 tablespoon olive oil
  
  3/4 cup dry white wine
  
  2 (16 oz) cans vegetarian baked beans, Bushes
  
  1 can (8 oz) no salt Tomato Sauce, Hunts
  
  1 can (15.5 oz) Garbanzo beans, rinsed and drained, Goya
  
  1 can (14 oz) vegetable broth
  
  1/4 teaspoon crushed red pepper
  
  1 cup dried ditalini pasta
  
  1/4 cup snipped fresh basil or 1 tablespoon dried basil
  
  1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano
  
  Parmesan Cheese, optional
  
  1. In large pot cook shallots, garlic and olive over medium heat for about 5 minutes, stirring occasionally.
  
  2. Sir in wine, baked beans, garbanzo beans, vegetable broth, and crushed red pepper. Bring to a boil: reduce heat. Simmer, covered for 20 minutes.
  
  3. Cook, pasta al dente(firm but not hard), drain. Stir cooked pasta, basil, oregano into bean mixture. Simmer for 5 more minutes. Pasta e Fagioli should be thick like stew not soupy. Add more broth if thick and cook a little longer if too thin.
  
  Serve with fresh grated Parmesan cheese on top.
  
  Make 4-6 servings.
  
  Enjoy!
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  Posted in family meals, Food, Good Dinner Mrs Mellen, Healthy, Italian, light dinner, Main Dish, Main Meal, pasta, Soup, Stew, vegan, Vegetarian, Weeknight dinner | Tagged Beans & macaroni, Bushes Baked Beans, Easy recipe, Goya beans, Hunts Tomato Sauce, Pasta e Fagioli, vegan, vegetarian
- Baked Ziti with Ricotta and Sausage
  
  Posted at 10:38 am by Good Dinner Mrs Mellen
  
  Mar 15th
  Pasta, a most versatile ingredient, is a perennial favorite in my cooking repertoire. Pasta dishes are easy to make, feed a large group, versatile, and delicious. Now that my husband and I are empty-nesters, I make this Baked Ziti on Sunday for dinner then I package into smaller size portions. I freeze for future dinners when I don’t have time to cook.
  
  If you don’t want to make your own sauce you can substitute a good store-bought prepared sauce, I would use two jars. Add sausage and simmer sauce for about 5 – 10 minutes. Then proceed with the remaining recipe.
  
  You can substitute vegan sausage for chicken and make the baked ziti vegetarian. Release your creativity when you cook and follow your instincts for delicious dinners to share with family and friends. All you need to add to this meal is a salad and freshly baked bread. Oh, and don’t forget the wine!
  
  Baked Ziti with Ricotta and Sausage
  
  1 package ( 5 sausages) Chicken or Vegetable sausages
  
  3 tablespoons extra-virgin olive oil
  
  4 garlic cloves, thinly sliced
  
  1 teaspoon dried oregano
  
  ½ teaspoon fennel seeds, coarsely crushed
  
  Pinch of red pepper flakes
  
  1 (28-ounce) can whole peeled tomatoes with their juices
  
  1 (14-ounce) can crushed or strained tomatoes
  
  2 bay leaves
  
  Kosher salt
  
  1 package (1 pound) ziti pasta
  
  8 ounces fresh mozzarella, cut into bite-size pieces
  
  8 ounces whole-milk ricotta
  
  ⅓ cup grated Parmesan
  
  ¼ cup basil leaves
  
  Heat oven to 400 degrees. Remove the sausage from the refrigerator 10 – 15 minutes before cooking to remove the chill from the meat. Layer the baking pan with parchment paper and place sausage evenly on the cooking sheet. Place pan in the oven on the middle rack. Bake sausages for 20-25 minutes. Cool then slice into bite-size pieces.
  
  Lower oven to 375 degrees. Heat oil in a 12-inch skillet over medium-high. Add garlic, oregano, fennel seeds, and red pepper flakes, and cook for 2 minutes until garlic is translucent not browned.
  
  Stir in whole tomatoes and their juice, using a spoon to break them up. Add crushed tomatoes, bay leaves, and 2 teaspoons salt, and bring to a simmer. Add sliced sausage and simmer for 10 minutes to thicken slightly. Remove bay leaf.
  
  Cook pasta according to package directions and drain.
  
  Place a 1/4 cup of tomato sauce in a large baking dish. This recipe layers the pasta with ricotta, tomato sauce, and mozzarella. First, arrange 1/3 of pasta then add 1/2 ricotta. Next place 1/3 tomato sauce over pasta and ricotta. Top with 1/3 mozzarella. The next layer will again be 1/3 pasta, 1/2 ricotta, 1/3 mozzarella, and 1/3 sauce. For the final layer complete by layering the remaining pasta, sauce and finish with mozzarella. Sprinkle parmesan cheese over the top, then transfer to oven. Bake until pasta is tender when poked with a fork, and cheese is bubbly and lightly golden 30 minutes. (If you’d like a more deeply browned topping, run the pan under the broiler for 1 or 2 minutes.) Remove from oven and let cool slightly before serving.
  
  Enjoy!
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  Posted in Casserole, dinner, Easy recipes, entertaining, family meals, Food, Good Dinner Mrs Mellen, Hearty Meal, Italian, Vegetarian | Tagged Baked Ziti, Easy entertaining, Easy recipes, Italian Food
- 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!
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  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
- Sunday Best Roasted Chicken
  
  Posted at 12:19 pm by Good Dinner Mrs Mellen
  
  Feb 23rd
  Lazy Sundays are perfect for cooking wonderful family meals. Sunday dinner, a tradition in our home, has all our family coming together to enjoy sharing time and food as a family once again. I learned to cook form my mother who masterfully created a different feast every Sunday. In our Italian American family, we honored the tradition of large family Sunday dinners. My life busy lifestyle is drastically different from my mother’s but I enjoy, like she, leisurely Sundays preparing a bountiful meal without hurrying through the preparation.
  
  Roasted Chicken is easy to create with many different seasonings that bring out the flavor of the chicken. I love to experiment with different ways to make a whole chicken from marinating to roasting. However, you choose to cook a whole chicken to be creative and have fun!
  
  Perfect Roasted Chicken
  
  1 (5 to 6 pound) roasting chicken
  
  Kosher salt
  
  1 large bunch fresh thyme, plus 20 sprigs
  
  1 lemon, halved
  
  1 head garlic, cut in half crosswise
  
  2 olive oil
  
  2 teaspoon ground sage
  
  2 teaspoon ground thyme
  
  1 teaspoon salt
  
  1/2 teaspoon fresh ground pepper
  
  Preheat the oven to 425 degrees F.
  
  Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt inside out of the chicken.
  
  Place on a large plate cover and refrigerate overnight. Rinse chicken and pat dry. Put the chicken in a roasting pan. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic.
  
  Brush the outside of the chicken with olive oil, sprinkle sage, thyme, salt, and pepper over chicken. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
  
  Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter.
  
  Enjoy!
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  Posted in Chicken, company dinner, family meals, sunday dinner | Tagged easy, roasted chicken, sunday dinner
- Roasted Hake and Peppers with Lemon Vinaigrette
  
  Posted at 12:51 pm by Good Dinner Mrs Mellen
  
  Feb 22nd
  The health benefits of a Mediterranean diet has been documented in clinical studies and shown to lead to longevity. I personally love a Mediterranean diet for the fantastic tasting food. I find that if you enjoy and savor food, you eat less and maintain a normal weight.
  
  If you are not familiar with the fish, Hake, you are missing a wonderful mild white fish that is part of the cod family. I bought this Hake on sale at Whole Foods for $7.99 per pound. I’ve added colorful peppers, green olives, thyme and a lemon vinaigrette dressing to make this fish dish pop! And it is ready in thirty minutes!
  
  1 tablespoon fresh thyme, finely chopped plus a few sprigs
  
  1 ½ pounds hake fillets
  
  ½ teaspoon fine sea salt
  
  ¼ teaspoon black pepper
  
  3 large bell peppers, 1 red, 1 orange and 1 yellow, thinly sliced
  
  4 ½ tablespoons extra-virgin olive oil, plus more for drizzling
  
  ¼ cup pitted, sliced green olives, I like Castelvetrano olives
  
  Lemon Vinaigrette
  
  ¼ cup fresh lemon juice
  
  1 garlic clove, grated
  
  1 cup loosely packed Italian parsley leaves, chopped
  
  Heat oven to 400 degrees.
  
  Season fish all over with a large pinch or two of salt and pepper and rub with chopped thyme leaves. Let rest at room temperature while you prepare peppers.
  
  Toss peppers with 1 1/2 tablespoons oil, 1/2 teaspoon salt and ¼ black pepper and spread on a baking dish. Top peppers with the thyme sprigs. Roast, tossing occasionally until peppers are softened and golden at the edges, 15 to 20 minutes.
  
  Increase oven temperature to 500 degrees. Move peppers to the edges of the pan, making a space in the center. Lay fish out on that empty space and drizzle with oil. Scatter olives over the top of fish and peppers. Roast until fish turns opaque and is just cooked through, 6 – 10 minutes.
  
  Meanwhile, make a vinaigrette by combining lemon juice, garlic and a pinch of salt in a bowl. Whisk in remaining 3 tablespoons olive oil, then whisk in parsley. Serve fish and peppers drizzled with vinaigrette.
  
  Enjoy!
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  Posted in Easy recipes, entertaining, family meals, Fish, Food, Good Dinner Mrs Mellen, Healthy, Hearty Meal, Mediterranean diet | Tagged Easy recipes, Hake, peppers, Whole Foods
- Baked Penne with Pomodoro Sauce
  
  Posted at 2:38 pm by Good Dinner Mrs Mellen
  
  Feb 16th
  I love to cook but cleaning multiple pots and pans is not fun. Weeknight meals I make one pot, pan, or skillet recipes for quick and easy clean up.
  
  You can make the Pomodoro Sauce ahead and keep in the refrigerator or freeze. Then just assemble the casserole and bake. Make in advance a nice salad and serve with crusty fresh bread.
  
  You’ll have an easy home-cooked meal in a short preparation time!
  
  Enjoy!
  
  via Baked Penne with Pomodoro Sauce
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  Posted in Casserole, Easy recipes, family meals, Food, Good Dinner Mrs Mellen, Hearty Meal, Italian, Main Dish, Main Meal, pasta | Tagged baked Pasta, Easy recipes, One Pot, quick meal, Weeknight dinner
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