Food | Good Dinner Mrs Mellen

Category: Food
- Baked Cod with Panko Parmesan Crust
  
  Posted at 11:19 am by Good Dinner Mrs Mellen
  
  Jun 2nd
  Cod fish versatility lends to many different toppings. In New England, where beautiful fresh fish is prevalent, many restaurants still serve the traditional Ritz cracker topping which is delicious. I love to create new toppings to enhance the flavor of cod. Being of Italian heritage I gravitate toward Mediterranean flavors used by my family when I was growing up. My recipes are strongly influence by my mother and grandmother who were wonderful cooks and shared their passion with me. I am grateful for and indebted to their high standards, serving wonderfully prepared fresh food flavored with their love of family. I am the cook I am today because of these two exceptional women.
  
  4 cod filets(3 ounces each)
  
  1/4 cup fresh lemon juice
  
  1/2 cup unseasoned panko breadcrumbs
  
  1/4 cup fresh grated Parmesan cheese
  
  2 cloves garlic, crushed
  
  1 teaspoon dried oregano
  
  1/8 teaspoon crushed red pepper
  
  1/4 teaspoon sea salt
  
  1 tablespoon olive oil
  
  1/2 cup chopped cherry tomatoes
  
  1/4 cup chopped kalamata oilves
  
  2 teaspoons capers
  
  Preheat oven to 425F.
  
  Place cod in baking dish then pour lemon juice over. Let sit while preparing the breadcrumb topping.
  
  In a small bowl combine breadcrumbs, cheese, garlic, oregano, pepper, salt and oil. Toss to mix.
  
  Cover fish with breadcrumb mixture. Top with tomatoes, oil and capers. Bake for 15 -20 minutes or until the topping starts to brown. Do not overcook. Serve hot or at room temperature.
  
  Serves 4.
  
  Enjoy!
  
  You can also find my recipes @buzzchomp.com
  
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  Posted in family meals, Fish, Food, Main Dish, Main Meal, Weeknight dinner | Tagged cod fish, easy, Healthy, mediterranean topping
- Blueberry Lemon Bundt Cake
  
  Posted at 6:35 pm by Good Dinner Mrs Mellen
  
  May 18th
  Bundt cakes, once the punch line in a joke – remember ‘My Big Fat Greek Wedding’ – are back in fashion. I never stoped making these powerhouse cakes – range from rich fruit filled pounds to a sinful brownie nut cake. Easy to make; a great first cake for a novice baker. I love blueberries and lemons, a winning combination in my Blueberry Lemon Cake. Warning this cake is for lemon lovers!
  
  INGREDIENTS
  
  For the cake:
  
  2 cups blueberries + 1 tablespoon all-purpose flour
  
  2 ¾ cups all-purpose flour
  
  1 teaspoon baking powder
  
  ½ teaspoon baking soda
  
  1 teaspoon salt
  
  1 cup unsalted butter, softened to room temperature
  
  2 cups granulated sugar
  
  4 large eggs room temperature
  
  2 teaspoons vanilla extract
  
  ⅓ cup fresh lemon juice
  
  2 tablespoons lemon zest
  
  ¼ cup vegetable oil
  
  1 cup full sour cream, room temperature
  
  For the lemon glaze:
  
  2 cup confectioners sugar
  
  3- 4 tablespoons fresh lemon juice, use as needed
  
  DIRECTIONS
  
  To make the cake:
  
  Preheat oven to 350°F. Add the blueberries and 1 tablespoon of flour to a mixing bowl and toss together until all of the blueberries are coated with the flour. Set aside.
  
  In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  
  In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl using an electric mixer, beat the butter and sugar for about 4-5 minutes until light and fluffy.
  
  Mix in the eggs one a time until well combined, then mix in the vanilla. Slowly mix in the lemon juice, lemon zest, and oil.
  
  Add the dry ingredients in three additions alternating with the sour cream, beginning and ending with the dry ingredients on low speed. Mix in each addition until just combined, making sure not to over mix the batter. There will be quite a bit of batter, so I suggest using a rubber spatula to turn the batter a few times to make sure everything is well combined. Then add the blueberries and gently fold them into the batter until just combined.
  
  Spray a 10-inch bundt pan well with nonstick cooking spray. Pour the batter into the prepared bundt pan and evenly spread it around.
  
  Bake at 350°F for 50-65 minutes or until a toothpick inserted into the cake comes out clean.
  
  Remove from the oven and cool in the pan on a wire rack for 30 minutes, then invert the cake onto the wire rack to finish cooling.
  
  Glaze:
  
  In a medium sized mixing bowl, whisk together the powdered sugar and lemon juice until well combined and no lumps remain. If the glaze is too thick, add a little more lemon juice. If the glaze is too thin, add a little more powdered sugar to thicken it up.
  
  Pour the glaze on top of the bundt cake and allow to sit for about 10-15 minutes so the glaze can harden.
  
  Enjoy!
  
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  Posted in Baking, Cake, Food, Good Dinner Mrs Mellen | Tagged blueberries, bundt cake, cake, lemon
- Koulourakia – Greek Butter Cookies
  
  Posted at 9:53 am by Good Dinner Mrs Mellen
  
  Apr 18th
  Greek Butter Cookies just melt in your mouth. Koulourakia are usually served at Greek Easter along with other delicious baked delicacies. I like these butter cookies for their flaky buttery taste along with a hint of orange and brandy.
  
  1 cup butter, at room temperature
  
  1 cup vegetable oil
  
  2 tablespoon vegetable shortening
  
  1 1/2 cup sugar
  
  1/2 teaspoon baking soda
  
  1/2 cup orange juice
  
  3 eggs
  
  2 tablespoons brandy
  
  7 1/2 cups all purpose flour
  
  2 teaspoons baking powder
  
  1 egg beaten with 1 tablespoon water
  
  Sesame seeds
  
  Beat butter, oil and shortening in a large bowl of electric blender until well blended.
  
  Add sugar, 1/2 cup at a time blending well. Stir baking soda into orange juice, stir. Add to butter mixture. Add eggs and brandy, mixing well.
  
  Combine flour and baking powder.
  
  Add flour 1 cup at a time to creamed mixture. Remove from mixture when dough is heavy. Knead by hand until dough is smooth.
  
  Tear off a piece of dough a little larger than a walnut. Roll between palms to form a pencil shape 6 to 7 inches long, cross dough to form a twist. Place twists one inch apart on lightly greased cookie sheet. Brush with egg wash. Sprinkle with sesame seeds.
  
  Bake 350 F for 20 minutes or until golden. Makes about 4 1/2 dozen cookies
  
  Enjoy!
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  Posted in Baking, Baking, cookies, Easter Recipes, Food, Good Dinner Mrs Mellen, Holiday Celebrations | Tagged Easter, Greek butter cookies, Koulourakia
- DOUBLE CHOCOLATE TEA BREAD
  
  Posted at 11:53 am by Good Dinner Mrs Mellen
  
  Apr 13th
  If you follow my recipes and blog you know that I adore baking. I began my infatuation as a young child by my mother’s side, her eager helper. From her I learned to bake delicious cake, pies, and pastries; my first lessons were baking. My mother and grandmother were intuitive cooks who rarely used a formal recipe instead creating delicious meals from scratch – a little this – pinch of that. Baking as my mother shared with me requires a precise measurements and ingredients for the perfect results. I have never forgot her words as we baked together so long ago!
  
  DOUBLE CHOCOLATE TEA BREAD
  
  1 cup Unbleached All-Purpose Flour
  ¼ cup unsweetened cocoa
  1 teaspoon baking powder
  1 teaspoon baking soda
  ½ teaspoon salt
  8 tablespoons unsalted butter, softened
  1 cup sugar
  2 large eggs
  1 teaspoon vanilla
  1 cup sour cream
  
  ½ cup semi-sweet chocolate chips
  
  Preheat oven to 350 degrees. Butter and flour 9 x 5 loaf pan.
  
  Sift flour, cocoa, baking powder, baking soda and salt into medium bowl.
  
  Beat butter with electric mixer until light and fluffy in another bowl. While beating, gradually add sugar. Beat in eggs one at a time. Add vanilla and beat until mixture is smooth.
  
  Add one-fourth flour mixture to egg mixture alternating with one-third sour cream, beginning and ending with flour; beat just until smooth. Fold in chocolate chips.
  
  Scrape batter into prepared loaf pan and bake for 35 to 45 minutes, or until knife or skewer inserted in center comes out clean. Let cool completely in pan. Gently loosen edges chocolate loaf with knife and remove from pan. Slice and arrange on plate then dust lightly with powdered sugar.
  
  Serve with fresh strawberries and vanilla ice-cream.
  
  Enjoy!
  
  You can find Good Dinner Mrs Mellen @buzzchomp.com and gooddinnermrsmellen@blogspot.com
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  Posted in Baking, Chocolate, desserts, Food | Tagged chocolate cake, easy baking, quick cake, Tea Breads
- 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 messy clean up. 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 half way. Place on serving plate and top with pink Himalayan sea salt.
  
  Enjoy!
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  Posted in cooking, Easy recipes, Food, Good Dinner Mrs Mellen, Healthy, vegan, Vegetables, Vegetarian | Tagged Easy recipe, Philips Air Fryer, spicy, sweet potato fries
- Ina Garten’s Chicken Marbella
  
  Posted at 5:19 pm by Good Dinner Mrs Mellen
  
  Mar 9th
  Ina Garten’s Chicken Marbella
  
  I’m a big fan of Ina Garten collecting all her cookbooks. I opened her new cookbook, Cook Like a Pro: Recipes and Tips for Home Cooks, a Christmas present from my husband Chris, eager to try her variation of Chicken Marbella. When the Silver Palate cookbook was all the rage I made Chicken Marbella and wasn’t very impressed. So I approached Ina’s reinvention with trepidation planing on being disappointed. I made the dish and served it for a family Sunday dinner. Much to my surprise and delight we throughly enjoyed Ina’s Chicken Marbella. I found the flavor more intense than the Silver Palate recipe created by the addition of more prunes, olives, garlic, caper juice and less sugar. I will definitely make this recipe again.
  - 1/2 cup good olive oil
  - 1/2 cup good red wine vinegar
  - 1 1/2 cups large pitted prunes, such as Sunsweet
  - 1 cup large green olives, pitted, such as Cerignola (see tip)
  - 1/2 cup capers, including the juices (3 1/2 ounces)
  - 6 bay leaves
  - 1 1/2 heads of garlic, cloves separated, peeled, and minced (see tip)
  - 1/4 cup dried oregano
  - Kosher salt and freshly ground black pepper
  - 2 (4-pound) chickens, backs removed and cut in 8 pieces
  - 1/2 cup light brown sugar, lightly packed
  - 1 cup dry white wine, such as Pinot Grigio
  INSTRUCTIONS
  - Combine the olive oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, 2 tablespoons salt, and 2 teaspoons pepper in a large bowl. Add the chicken to the marinade. (You can also place the chicken and marinade in a 2-gallon plastic storage bag and squeeze out the air to make sure the chicken is fully covered with the marinade.) Refrigerate overnight, turning occasionally to be sure the marinade is getting into all of the chicken pieces.
    Preheat the oven to 350°F.
    
    Place the chicken, skin side up, along with the marinade in one layer in a large (15 × 18-inch) roasting pan, sprinkle with the brown sugar, 2 teaspoons salt, and 1 teaspoon pepper, and pour the wine around (not over!) the chicken. Roast for 45 to 55 minutes, until the internal temperature of the chicken is 145 degrees. Remove the pan from the oven, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Discard the bay leaves. Transfer the chicken, prunes, and olives to a serving platter, sprinkle with salt, and serve hot with the pan juices.
  RECIPE NOTES
  
  Pro tip: You can’t buy good-quality pitted green olives. I buy whole olives and pit them with a cherry pitter.
  
  Pro tip: To peel a lot of garlic quickly, separate the cloves and blanch them in boiling water for 15 to 30 seconds, depending on the size of the cloves — the peel slips right off.
  
  Reprinted from Cook Like a Pro: Recipes & Tips for Home Cooks. Copyright © 2018 by Ina Garten. Photographs by Quentin Bacon. Published by Clarkson Potter/Publisher
  
  Enjoy!
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  Posted in Chicken, dinner, entertaining, Food, Good Dinner Mrs Mellen, Main Dish, Main Meal | Tagged Chicken Marbella, Ina Garten, sunday dinner
- CHOCOLATE TIRAMISU CAKE
  
  Posted at 7:05 pm by Good Dinner Mrs Mellen
  
  Mar 6th
  A luscious outrageous cake that will wow you guest! I loved creating this cake and had so much fun making the crepes which I hadn’t done in many years. Years ago when crepes were extremely popular I purchased a Sunbeam M’sieur Crepe maker. To my surprise I found the maker in a cabinet in my basement unfortunately it no longer worked so I used an omelet pan to make the crepes. This cake should be started two – three days before you want serve. The cake is time consuming yet easy to make. And your guest like mine will be so impressed with the cake because it looks and taste amazing,
  
  INGREDIENTS
  
  Crepes
  ¾ cup plus 2 tablespoons cake flour
  
  ¾ cup plus 1 tablespoon all-purpose flour
  
  ¼ cup granulated sugar
  
  2 teaspoons kosher salt
  
  4 large eggs
  
  5 large egg yolks
  
  1 stick (8 tablespoons) unsalted butter, melted and cooled slightly
  
  2 cups whole milk
  
  3 tablespoons cognac
  
  Tiramisu Filling
  1¼ cups confectioners’ sugar
  
  4 cups mascarpone cheese
  
  1/4 coffee liqueur
  
  1/4 cup natural cocoa powder plus 2 tablespoon for topping
  
  1 cup heavy whipping cream
  
  2 tablespoon powder sugar
  
  DIRECTIONS
  
  1. Make the crepe batter: Sift together the cake flour, all-purpose flour and sugar in medium bowl. Whisk in the salt. In another medium bowl, whisk together the eggs and egg yolks. Add the egg mixture to the flour mixture and whisk until smooth. In a slow, steady stream, whisk in the butter, then the milk and cognac, until the batter is smooth. Cover the bowl with plastic wrap and refrigerate for 1 hour.
  
  2. Set an 8-inch nonstick skillet over medium-high heat. Gently stir the crêpe batter, then pour ¼ cup of batter into the skillet. Holding the skillet by the handle, tilt and turn the skillet to quickly disperse the batter. Cook the crepe until the underside is golden-brown, about 1½ minutes. Lightly jerk the skillet to loosen the crepe, then flip the crepe over using a spatula, a more vigorous jerking motion or your fingers. Cook on the other side until golden-brown, about 30 seconds, then slide the crepe onto plate. Top with waxed or parchment paper to prevent crepes from sticking together. Repeat until all of the batter is used (you’ll end up with about 20 crepes total, and will need 18 for the cake). Refrigerate the crepes on plate until completely chilled, at least 2 hours or overnight.
  
  3. Make the tiramisu filling: Sift the confectioners’ sugar. Add the mascarpone cheese, coffee liquor and 1/4 cocoa. Combine the mixture on low speed until well combined.
  
  4. Remove the crepes from the refrigerator. Add 1 crepe to the bottom cake plate so it lies flat. Add ¼ cup of the tiramisu filling to the center of the crepe and use a small offset spatula to evenly spread the filling over the crêpe. Repeat with the filling and 17 more crêpes. Refrigerate the leftover filling; you’ll use it to finish the cake. Chill the cake in the refrigerator for at least 2 hours or overnight. Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.
  
  Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks.
  
  Fold whipped cream into remaining tiramisu cream just until combine and no white streaks remain.
  
  Remove the cake from the refrigerator. Spread the remaining tiramisu cream on top and sides of the cake. Add the cocoa powder to a fine-mesh sieve and sprinkle it over the top of the cake. Slice and serve.
  
  Enjoy!
  
  gooddinnermrsmellen.com
  
  buzzchomp.com
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  Posted in Cake, Chocolate, Dessert, desserts, Elegant, entertaining, Food | Tagged chocolate tiramisu cake, crepes
- Fried Mac and Cheese
  
  Posted at 2:14 pm by Good Dinner Mrs Mellen
  
  Feb 23rd
  When I was a young girl I loved my mother’s baked macaroni and cheese. My mother would fry the leftover mac and cheese in butter for my lunch the next, better in my opinion than the original dish. I sometimes abandon my normal lunch salad and indulge in fried mac and cheese with each bite taking me back to the having lunch on the snack bar in our kitchen so long ago especially cooked for me by my mother. Pure comfort food!
  
  Fried Mac and Cheese
  
  Heat 4 tablespoons butter in frying pan. Add chopped up leftover macaroni and cheese. Fry until cheese starts to melt and macaroni is hot. Season with sea salt and pepper to taste.
  
  Three Cheese Baked Mac and Cheese
  
  Enjoy!
  
  gooddinnermrsmellen.com
  
  buzzchomp.com
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  Posted in Easy recipes, Food, Good Dinner Mrs Mellen, pasta | Tagged comfort food, Easy recipe, fried, lunch, mac and cheese
- SPRINGTIME FETTUCCINI IN LEMON CREAM SAUCE WITH ASPARAGUS
  
  Posted at 3:46 pm by Good Dinner Mrs Mellen
  
  Feb 21st
  I use Bruitoni pasta when I want the taste of fresh pasta but don’t have time to go to a speciality store or make the pasta at home. And I love this easy cream cheese pasta sauce for a quick weekend, taste delicious dinner. Don’t you just love the bright green asparagus? Lemon and asparagus the perfect springtime combination to add to pasta, so flavorful!
  
  Ingredients
  
  9 oz. Bruitoni Fettuccini
  
  1/2 cup cream cheese
  
  2 Tbs. olive oil
  
  1 lemon, juiced and 1 Tbs. zest grated
  
  1/2 cup fresh parmesan cheese
  
  1/2 – 3/4 cup steamed asparagus, lightly steamed, slice into 2 inch pieces
  
  Preparation
  
  1. Cook linguine according to package directions in pot of boiling salted water.
  
  2. Warm cream cheese, oil, and 2 Tbs. lemon juice in saucepan over low heat.
  
  3. Drain pasta, reserving 1/2 cup cooking water. Stir reserved cooking water into cream cheese mixture. Add pasta, lemon zest, and parmesan cheese; toss to coat. Add asparagus and lightly toss again. Season with salt and pepper, if desired.
  
  Enjoy!
  
  www.gooddinnermrsmellen.com
  
  www.buzzchomp.com
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  Posted in Easy recipes, Food, Good Dinner Mrs Mellen, Main Dish, Main Meal, pasta, Vegetarian | Tagged Bruitoni Fettuccini, cram cheese, dinner, Easy recipes, pasta
- Baked Penne with Pomodoro Sauce
  
  Posted at 9:51 am by Good Dinner Mrs Mellen
  
  Feb 10th
  Some days when the wind is cold and bitting with no sun in sight I know making a hearty pasta dish is just perfect comfort food for dinner. All the ingredients for my Baked Penne I purchased at Trader Joe’s except I made my own Pomodoro sauce. Trader Joe’s has a tasty prepared Pomodoro sauce which will cut down the time to make an easy home cooked meal. Put the casserole together the night before and bake for dinner the next day. Delicious, easy and a quick home cooked meal!
  
  1 pound penne pasta, cooked according to package directions
  
  8 ounces part skim Ricotta cheese
  
  8 ounces Burrata mozzarella, two balls chopped
  
  1/4 cup parmesan cheese
  
  2 teaspoon dry oregano
  
  Pomodoro Sauce* or Trader Joe’s Rustico
  
  8 ounce cooked chicken sausage, slice 1/4 inch thick
  
  Preheat oven to 375 F. Combine ricotta, 1/2 burrata, parmesan cheese, oregano in medium size bowl. Cook pasta according to package instructions, drain and set aside. Place 1/4 cup of Pomodoro sauce in bottom of baking dish( 13 inch x 9 inch). Add half penne to baking dish over sauce. Top with cheese mixture, layer with 1/2 remaining sauce, penne and top with rest of sauce. Finish with remaining Burrata. Bake 35- 40 minutes until cheese is melted and bubbling.
  
  *Pomodoro Sauce
  
  1/4 cup extra-virgin olive oil
  
  1 medium onion, minced
  
  4 garlic cloves, minced
  
  1 pinch crushed red pepper flakes
  
  1 28 ounce can pureed Pomodoro tomatoes
  
  1/2 cup red wine
  
  Kosher salt
  
  3 large fresh basil sprigs
  
  In a sauce pan over medium heat saute onion and garlic in oil for two minutes. Add red pepper flakes, tomatoes and wine. Cook for 5 minutes. Add salt, basil and slice sausage. Simmer for ten minutes.
  
  Enjoy!
  
  gooddinnermrsmellen.com
  
  buzzchomp.com
  
  gooddinnermrsmellen@blogspot.com
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  Posted in Casserole, Easy recipes, family meals, Food, Good Dinner Mrs Mellen, Hearty Meal, Main Dish, Main Meal, pasta, Weeknight dinner | Tagged easy meal, family meal, pasta, quick meal, Sausage, Trader Joe's
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