Food | Good Dinner Mrs Mellen

Category: Food
- 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
- Air Fryer Beets
  
  Posted at 5:39 am by Good Dinner Mrs Mellen
  
  Jul 25th
  I am not much of a kitchen gadget person; basic kitchen tools are my go to for cooking. So when my son purchased an air fryer which he said was perfect for achieving juicy food, crisp on the outside without frying or using oil and suggested I purchase one I did’t give it too much thought until he gave me a gift card for Williams Sonoma for Christmas to cover the purchase.
  
  After a little research I purchased the Philips Air Fryer with Tubo Star Avance from Williams Sonoma. At first I tried the basics, chicken wings, ribs, hot dogs and more. Then I turned to vegetables which I just find fabulous in the air fryer especially beets. Fresh beets are so good for you and in my air fryer I found a no mess quick method of cooking. After cooking the beets I just store in the refrigerator to use on salads for added flavor and color.
  
  Air Fryer Beets
  
  3-4 fresh beets, peeled
  
  sea salt
  
  Sprinkle beets with sea salt and place in air fryer. ‘Fry’ at 400F for 25 minutes. The resulting beets are perfectly cook without losing flavor or nutritional value.
  
  I used the cooked beets in my recipe below!
  
  Fresh Beets with Goat Cheese Egg Salad
  
  I was in the mood for egg salad one day but not an ordinary egg salad so I just started mixing some of my favorite ingredients. If I do say so this turned out delicious. I will caution that this egg salad is very rich so just eat a smaller portion with a wonderful salad of fresh vegetables. My philosophy has always been that you can eat well staying thin and fit if you use portion control of rich foods. I like to balance my meals with more greens and fresh vegetables, less high caloric foods. If I make and eat a rich dish I watch my portion. Also exercise is essential for staying fit and healthy. Find a physical activity that you enjoy to incorporate into the fabric of your day then you will always have time for exercise! Back to food I do believe that presentation is so important even if you are eating alone, make it look good! I made a colorful salad placing a small amount of egg salad in the center, drizzled some balsamic vinegar for a beautiful and wonderfully tasting dish. Did I mention so easy too!
  
  Goat Cheese Egg Salad with Red Beets
  
  4 eggs, hard boiled, peeled and chopped
  
  1/4 cup reduced fat mayonnaise with olive oil
  
  1/4 cup goat cheese, crumbled
  
  1 tablespoon scallions, minced, just the white part
  
  1/4 cup celery, finely chopped
  
  1/4 cup red beets, chopped
  
  1/4 teaspoon black pepper
  
  romain lettuce
  
  cherry tomatoes, sliced
  
  baby carrots
  
  1 cooked beet, sliced
  
  In a medium bowl, mix eggs and mayonnaise. Add goat cheese mixing until combined. Add scallions, celery, chopped beets, and black pepper. Line plate with lettuce leaves. Top with egg salad. Decorate with cherry tomatoes, baby carrots and sliced beets. Makes 4 small servings
  
  Enjoy!
  
  www.gooddinnermrsmellen.com
  
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  Posted in Food, Good Dinner Mrs Mellen, Salad, Vegetables | Tagged beets, egg salad, Philips Air Fryer, William-Sonoma
- Cold Soba Noodle Salad
  
  Posted at 9:06 am by Good Dinner Mrs Mellen
  
  Jun 24th
  Asian Noodle salad, so easy and delicious, has always been a favorite of mine. I especially enjoy cold noodle salad for lunch or a light dinner. Soba noodles are so versatile in soups, stir fry, and salads. A little more substantial than glass noodles, which I adore in a Big Bowl Soup(more on that in another blog!). Use Soba noodles as a base for salads creating a variety different taste. In this salad I added a Middle Eastern flavor with the addition of garbanzo beans and tahini while retaining a little asian flair!
  
  Summertime is perfect for light salads that are filling – bursting with flavor. If you prefer more protein top with grilled shrimp or tofu if vegan is your preference. Experiment creating a salad just for you. Easting healthy doesn’t have to be boring or tasteless if you add wonderful complementing flavors enhancing veggies or noodles. The dressing that I created for this salad can be used to marinate veggies, chicken or fish before grilling. Just a few suggestions, let your imagination open to different combinations for tasty food. Food should be savored, an experience to enjoy, not to be eaten on the run or my least favorite walking down the street. If you are present, really tasting food, you will become naturally sated and not over eat. And another benefit of eating food rich in fiber content, you become full on less caloric intake. What could be more enjoyable than delicious food that is filling and healthy and helps you from overeating!
  
  Cold Soba Noodle Salad
  
  1/2 packagle , I used Simply Asia Soba Noodles
  
  1/4 cup fresh squeezed lemon juice
  
  1 tablespoon rice vinegar
  
  1 tablespoon tahini
  
  2 tablespoon olive oil
  
  1/2 cup shredded carrot
  
  1 can(15.5 oz) garbanzo beans, drained and rinsed I use Goya premium
  
  1 bunch scallions, thinly sliced white only
  
  1 tablespoon toasted sesame seeds
  
  pinch of Pink Himalayan salt
  
  thinly slice green of scallions
  
  Cook noodles according to package instructions. Drain and place in medium bowl. Combine lemon juice, vinegar, tahini and oil in a small bowl. Toss noodles, carrots, beans, scallions and seeds together. Add lemon, vinegar, tahini and oil to noodles, toss again. Top with a pinch of salt and slice scallion. Can be served at room temperature or chill for an hour.
  
  Enjoy!
  
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  Posted in Food, Good Dinner Mrs Mellen, Healthy, light dinner, lunch, vegan, Vegetarian | Tagged beans, easy, Goya, Healthy, light lunch, Simply Asia, Soba Noodles, vegan
- 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
- Baked Artichoke Dip with Ricotta Cheese
  
  Posted at 4:44 pm by Good Dinner Mrs Mellen
  
  Feb 22nd
  Baked Artichoke Dip with Ricotta Cheese
  
  Don’t you just love an easy, delicious, quick dip that you can made in short time yet has a rich creamy flavor that begs to dip a cracker into? I have the perfect recipe that is flavorful with just the right hint of spices. All the ingredients are perfect to keep on hand for an impromptu party!
  
  Ingredients:
  
  2 6 oz. jars marinaded artichoke hearts, drained and chopped, reserve one tablespoon of marinade
  
  1 cup mayonnaise
  
  1 cup ricotta chesse
  
  1 cup fresh grated parmesan cheese
  
  1 clove garlic, chopped
  
  1 tablespoon capers, chopped
  
  2 teaspoon Italian seasonings, I use Tuscan Sunset by Penzey
  
  Preheat oven to 350F. Combine all the ingredients in a bowl mixing well. Place in baking dish and bake for 30 minutes or until dip is lightly golden and bubbling.
  
  Serve with crackers.
  
  Enjoy!
  
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  Posted in Appetizer, Easy recipes, Food, Uncategorized | Tagged artichoke dip, easy, Pensey Tuscan Sunset, quick
- Slimmed Down Mexican Layer Dip
  
  Posted at 11:25 am by Good Dinner Mrs Mellen
  
  Feb 3rd
  I’ll admit it, I’m not a big football fan, except when it has to do with making food and throwing a party! As we all know football game food is usually very high in fat, salt and calories. What I’ve done is slim down some of our favorites without losing a tasty snack. No, these are not low calorie dishes but I’ve used fresh ingredients with low fat options to light up the dish, that was my goal. No pun intended!
  
  Mexican Layer Dip
  
  1 can(15 ounces) black beans, drained and rinsed
  
  2 scallions, finely chopped
  
  2 tablespoon chopped fresh parsley
  
  1/4 teaspoon pepper
  
  1/4 teaspoon salt
  
  2 cups low fat Greek yogurt
  
  1 1/2 low fat cheddar cheese
  
  2 cups fresh salsa, drained for 1 hour, reserve Salsa juice. I used medium hot salsa
  
  guacamole, recipe follows
  
  1/2 cup sliced black olives
  
  1/2 cup frozen corn, defrosted
  
  3 scallions, finely chopped
  
  2 tablespoon roasted no salt sunflower seeds
  
  Use a nice glass bowl to show all the colorful layers. Mix black beans, scallions, parsley, salt and pepper. Place in glass bowl. Top with yogurt, then cheese, salsa, and guacamole. In a small bowl combine olives, corn, scallions and sunflower seeds. Sprinkle on top of guacamole. I serve with toasted pita chips, recipe follows.
  
  Guacamole
  
  3 ripe avocados
  
  1/2 red onion, minced
  
  2 tablespoons fresh cilantro, minced
  
  1 tablespoon lime or lemon juice
  
  1/2 teaspoon kosher salt
  
  1/4 teaspoon black pepper
  
  1/2 ripe tomato, seeds and pulp removed, chopped
  
  1 tablespoon reserved salsa juice
  
  Slice avocado, remove seed and scoop out pulp. Sprinkle lemon juice over avocados. With a potato mashed, mash avocado. Combine remaining ingredients and mix thoroughly.
  
  Pita Chips
  
  1 package pita bread
  
  cooking spray
  
  salt
  
  Heat oven to 400 F. Slice pita bread in half then in fourths. Open each fourth into two pieces. Place on baking sheet. Spray with cooking spray and lightly salt. Bake for 2 minutes then turn over and bake for an additional two minutes.
  
  Enjoy!
  
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  Posted in Appetizer, Easy recipes, Food, Good Dinner Mrs Mellen, Super Bowl Recipes | Tagged easy, Mexican Layer Dip, slimmed down, super bowl party
- Shrimp with Feta Cheese
  
  Posted at 9:05 am by Good Dinner Mrs Mellen
  
  Jan 18th
  Quick and easy tasting delicious recipes are always welcome when having time to cook can be changeling. I serve this shrimp dish over Arborio rice or orzo which is a rice shaped pasta. The choice is yours. Either way the dish is so good and so easy, a quick easy homemade meal.
  
  Shrimp with Feta Cheese
  
  2 tablespoon olive oil
  
  4 cloves garlic
  
  1 shallot
  
  pinch of crushed red peppers
  
  1 teaspoon mint
  
  1 teaspoon oregano
  
  1 teaspoon salt
  
  1 can(14.5 oz) Hunt’s Petite diced tomatoes
  
  1/2 lb. uncooked shrimp cleaned and deveined
  
  2 tablespoons fresh lemon juice
  
  2 tablespoons chopped calamata olives
  
  1/4 cup feta cheese
  
  Heat olive oil in large skillet. Add garlic and shallot cooking on low for 10 minutes until onions are translucent, do not brown. Add red pepper, mint, oregano, salt and diced tomatoes simmering for 20 minute. Add shrimp, cooking for five minutes or until the shrimp is no longer pink. Stir in lemon juice and olives. Top with feta cheese. Serve over rice or orzo. Makes 4 servings.
  
  Just add a nice tossed salad and fresh bread for a wonderfully easy and delicious meal!
  
  ENJOY!
  
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  Posted in family meals, Fish, Food, Hearty Meal, Main Dish, Main Meal, seafood, Stew | Tagged easy, Feta Cheese, orzo, quick, Shrimp
- Seafood Pasta for two
  
  Posted at 9:00 am by Good Dinner Mrs Mellen
  
  Jan 17th
  Seafood Pasta for two
  
  Cooking for two can be challenging at times. Pasta is easy to make for a cozy dinner for two and I love meals cooked in one pot. Seafood stew over pasta is tasty, easy and wonderfully simple to make even for a novice cook. Add a fresh made salad and crusty bread finish with a crisp white wine for a delicious gourmet dinner. Or how about for a romantic Valentine’s Dinner with your sweetheart!
  
  2 tablespoons olive oil
  
  2 cloves chopped garlic
  
  1 shallot chopped
  
  1 can chopped tomatoes
  
  1 bottle clam juice
  
  2 teaspoons Italian seasoning, I like Penzy’s Tuscan Sunset
  
  pinch saffron
  
  pinch sea salt
  
  1 teaspoon black pepper
  
  1 teaspoon crushed hot red peppers
  
  1/2 pound clams
  
  1 pound mussels
  
  1/4 sea scallops
  
  1/2 pound spaghetti
  
  Heat oil in pan adding garlic and shallots cooking until translucent just releasing the flavors. Add tomatoes, clam juice, Italian seasonings, saffron, salt, black pepper and red pepper. Simmer for 20 minutes stirring occasionally. Add clams, cover and simmer for 5 minutes. Then add mussels continuing to simmer for another 10 minutes until clams and mussels are open. Add scallops combining with sauce, simmer for 3 minutes. While the seafood is simmering cook spaghetti according to package instructions. Drain pasta and put in a large bowl. Add seafood lightly toss. Serve with Parmesan cheese.
  
  Enjoy!
  
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  Posted in dinner, dinner for two, Food, Good Dinner Mrs Mellen, Hearty Meal, Main Dish, Main Meal, pasta | Tagged dinner for two, easy, Elegant, seafood pasta, tasty6
- Traditional Pecan Pie
  
  Posted at 10:33 am by Good Dinner Mrs Mellen
  
  Dec 23rd
  My family just loves a traditional Pecan Pie. For years I’ve wanted them to try different flavors like, chocolate and more but no, no, no, they tell me. So I am going to share how I make my traditional Pecan Pie. It’s easy and delicious!
  
  Traditional Pecan Pie
  
  Pie Crust
  
  1-1/4 cups all-purpose flour
  
  1/4 teaspoon salt
  
  1/3 cup shortening
  
  4 – 5 tablespoons cold water
  
  1. Stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size.
  
  2. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all the dough is moistened. Form dough into a ball.
  
  3. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter.
  
  4. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry.
  
  5. Rim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Or you can use a pre-made pie crust(I like Pillsbury refrigerated pie crust)
  
  Filling
  
  1/2 cup dark corn syrup
  
  1/2 cup light corn syrup
  
  3 eggs
  
  1 cup sugar
  
  2 Tbs. butter, melted
  
  1 tsp vanilla extract
  
  1 1/2 cups pecans halves
  
  Pre-heat oven to 350 F.Whisk the first five ingredients thoroughly. Pour into pie crust. I like to place the pecan halves in a circular design.
  
  Bake on center rack of oven for 55 to 60 minutes. Do not over bake.
  
  TIP: Pie is done when center reaches 200 F. Tap center surface of pie lightly; it should spring back when done.
  
  Enjoy!
  
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  Posted in Baking, Food, Good Dinner Mrs Mellen, Pie | Tagged Desserts, easy, Pecan pie, Pie
- Perfect Roasted Chicken
  
  Posted at 8:20 am by Good Dinner Mrs Mellen
  
  Dec 3rd
  Lazy Sundays are perfect for cooking wonderful family meals. Sunday dinner, a tradition in our home, has all our family coming to our home to enjoy sharing time and food as a family once again. From my Italian heritage shared with me by my mother who masterfully created a different feast every Sunday, I learned to cook and gather my family together to enjoy my food. With a busy life style I look forward to languishing on Sunday preparing a bountiful meal without hurrying through the preparation. Roasted Chicken is easy to create with many different seasoning 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 be create and have fun!
  
  Perfect Roasted Chicken
  
  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 over night. Rinse chicken and pat dry. Put chicken in 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.
  
  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
  
  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, dinner, family meals, Food, Good Dinner Mrs Mellen, Main Dish, Main Meal | Tagged easy, roasted chicken, sunday dinner
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