Food | Good Dinner Mrs Mellen

Category: Food
- Hot Artichoke-Olive Dip
  
  Posted at 12:06 pm by Good Dinner Mrs Mellen
  
  Nov 10th
  Entertaining should be effortless and stress-free. The easiest method that I know to entertain and enjoy your guests is to plan ahead and choose food that can be prepared in advance leaving you free to enjoy your company. I have a repertoire of quick and easy appetizers to serve for family and friends.
  
  I belong to the Dedham Junior Women’s club; a hardworking group of fantastic women committed to making a difference. Our biggest annual fundraiser is a large artisan craft fair with over one hundred crafters. A very large event that we plan for during the year culminating on the Saturday before Thanksgiving. I am one of the Chairs and I host the meetings where I experiment with new recipes on my friends!
  
  They all agreed that my Hot Artichoke-Olive Dip was delicious!
  
  Hot Artichoke-Olive Dip
  
  1 cup freshly grated Parmesan cheese
  
  1 cup sour cream
  
  1/2 cup mayonnaise
  
  4 green onions, sliced
  
  3 tablespoons fresh lemon juice
  
  1 garlic clove, pressed
  
  2 teaspoons Herbs d’ Provence
  
  1/2 teaspoon crushed red peppers
  
  2 cups (8 oz.) Monterey Jack cheese
  
  1 (14-oz.) can medium-size artichoke hearts, drained and chopped
  
  1/2 cup pitted Castevetrano Italian olives, sliced
  
  Crackers and assorted fresh vegetables
  
  Preheat oven to 350°. Stir together first 8 ingredients and 1 1/2 cup Monterey Jack cheese. Fold in spinach and artichokes. Spoon into a lightly greased 1-qt. baking dish. Sprinkle with remaining 1/2 cup Monterey Jack cheese.
  
  Bake at 350° for 30 minutes or until the center is hot and edges are bubbly. Sprinkle with freshly ground pepper to taste. Serve with crackers and assorted vegetables.
  
  Enjoy!
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  Posted in Appetizer, Food, Good Dinner Mrs Mellen | Tagged artichoke dip, Easy recipes
- Air Fryer Roasted Brussels Sprouts
  
  Posted at 9:45 am by Good Dinner Mrs Mellen
  
  Oct 26th
  When I first thought about getting an Air Fryer*, I’m not a gadget person, I was a little I was skeptical if it were something I would use very often. Now that I’ve owned an air fryer for a year, I love to experiment, especially with veggies.
  
  Usually, I roast Brussels Sprouts in the oven, which I find brings out the nutty flavor. When I cooked Brussels Sprouts in the Air Fryer, they turned out beautifully charred on the outside with a soft center. I added olive oil, spices, olives, and capers with a flavor-packed side dish. So easy and delicious!
  
  2 lbs Brussels Sprouts, cleaned and whole
  
  1/4 cup olive oil
  
  4 cloves garlic, minced
  
  1/2 cup sliced Mezzetta Castervetrano Italian Olives, pitted
  
  2 teaspoon capers
  
  1 tablespoon fresh rosemary, chopped
  
  1 tablespoon fresh thyme, chopped
  
  1 teaspoon pepper
  
  1/2 teaspoon sea salt
  
  Place Brussels Sprouts in a bowl, toss with olive oil. Add remaining ingredients. Put Brussels Sprouts in the air fryer basket. You will need to cook in two batches. Set Air Fryer to 400 F and cook for 15 minutes. Place on a serving plate.
  
  Enjoy!
  
  *I have the Phillips small Air Fryer
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  Posted in Air Fryer, Easy recipes, Food, Good Dinner Mrs Mellen, Healthy, Side dish, vegan, Vegetables, Vegetarian | Tagged Easy to make, family meal, Philips Air Fryer, Veggies
- Cranberry Pumpkin Bread
  
  Posted at 9:01 am by Good Dinner Mrs Mellen
  
  Oct 13th
  Two of my favorite ingredients in on delicious tea bread, pumpkin and cranberries! Tea bread or loaf bread is easy to make and can be frozen for up to two months. I love to bake and freeze then I can always have a delicious treat to serve with a cup of hot tea.
  
  “Tea makes everything better. ” Bindi Irwin
  
  via Cranberry Pumpkin Bread
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  Posted in Baking, Baking, breads, Easy recipes, Food, Good Dinner Mrs Mellen | Tagged baking, fall recipes, Pumpkin bread, Tea Breads
- Blueberry Pumpkin Loaf Bread
  
  Posted at 8:49 am by Good Dinner Mrs Mellen
  
  Oct 12th
  Autumn holds a special place in my heart; I was born in Autumn and I feel a pull – a strong kinship to this time of the year. I love the sights and smell of the season – burnished crimson leaves, crisp red apples, cinnamon spice pumpkin lattes, hayrides, pumpkin patches, mums exploding with color, and the majestic vistas filled with nature’s glory in New England. Autumn is my favorite baking season with a bountiful array of ingredients to create flavorful treats.
  
  Pumpkin tea bread is so easy to make and although I have so many different variations, I still find new recipes to create. I love blueberries so I thought why not combine blueberries, from the summer, with a pumpkin flavor from the fall. Add a crumb topping for extra texture for an amazing tea bread to accompany a rich Chai Tea.
  
  “Life starts all over again when it gets crisp in the fall.” F. Scott Fitgerald.
  
  Nonstick cooking spray
  2 ½ cups all-purpose flour
  1 ½ teaspoons baking powder
  ½ teaspoon salt
  ¼ teaspoon baking soda
  
  2 ½ tsp. pumpkin spice
  ⅔ cup buttermilk
  ½ cup canned pumpkin
  1 teaspoon vanilla
  ½ cup butter softened
  ½ cup granulated sugar
  ¼ cup packed brown sugar
  2 eggs
  ½ cup fresh blueberries
  
  1 recipe Almond-Oat Streusel Topping
  
  Preheat oven to 350°F. Spray a 9-inch loaf pan with cooking spray.
  
  In a medium bowl stir together the next five ingredients. In a small bowl combine buttermilk, pumpkin, and vanilla.
  
  In a large bowl beat butter and both sugars with a mixer on medium until light and fluffy. Add eggs, one at a time, beating after each. Add flour mixture and buttermilk mixture alternately, beating on low after each addition just until combined (batter will be stiff). Fold in blueberries.
  
  Spoon batter into prepared loaf pan. Top with Almond-Oat Streusel Topping. Bake 55-60 minutes or until a toothpick comes out clean. Cool loaf pan on a wire rack 5 minutes. Remove from pan.
  
  Almond-Oat Streusel Topping
  
  In a small bowl stir together 1/4 cup packed brown sugar, 2 Tbsp. each rolled oats and sliced almonds, 4 tsp. all-purpose flour, 1/2 tsp. the ground cinnamon, and 1/4 tsp. salt. Stir in 3 Tbsp. melted butter.
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  Posted in Baking, breads, Breakfast, Dessert, desserts, Easy recipes, Food, Good Dinner Mrs Mellen | Tagged Autumn baking, Pumpkin bread, Tea Bread
- Chocolate Chip Pumpkin Coffee Cake
  
  Posted at 9:09 am by Good Dinner Mrs Mellen
  
  Sep 22nd
  I love this cake because it combines the excellent taste of chocolate and pumpkin. What makes it even more delicious is the wonderful spices added to the batter. This cake not only tastes great but smells like spiced hot chocolate. I love a pretty presentation for my cooking and baking and by adding the mini chocolate chips and powdered sugar not only does that enhance the taste but also adds to the visual display. You can do more to this cake to dress it up. I sometimes decorate the cake with chocolate-dipped strawberries or dried apricots, both are very easy to do. I just place the fruit around the base of the cake on the cake dish. This is very nice for a buffet table. As I like to say, just use your imagination and try different ideas. Remember no fear; just enjoy. I’ve included the recipe for chocolate dipped fruit.
  
  via Chocolate Chip Pumpkin Coffee Cake
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  Posted in Cake, Food, Good Dinner Mrs Mellen, Uncategorized | Tagged Pumpkin
- Bake Tomato Casserole
  
  Posted at 9:39 am by Good Dinner Mrs Mellen
  
  Sep 14th
  I love locally grown tomatoes. Farm fresh tomatoes taste wonderfully alive with flavor and bright with color. You can see and taste the difference. I am fortunate that the town that I live in has a summer farmers market and I have generous friends that share their bountiful produce. Lately, I’ve been seeing a rainbow of color tomatoes from golden yellow to deep purple come to market which makes a beautiful colorful tomato casserole.
  
  I serve this casserole as a side dish with dinner or for lunch with a salad and crisp fresh bread.
  
  3 cups assorted cherry tomatoes
  
  2 tablespoon olive oil
  
  1/4 cup kalamata olives, pitted and sliced
  
  1/4 cup grated parmesan cheese
  
  1/4 cup chopped fresh herbs, basil, rosemary, and french thyme
  
  Preheat oven to 350F. Place tomatoes, olives, and herbs in a bowl, gently toss to combine. Transfer tomato mixture to a baking dish and drizzle with olive oil. Sprinkle parmesan cheese on top.
  
  Bake for 20-25 minutes until tomatoes are bubbling and topping is golden brown.
  
  Enjoy!
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  Posted in Food, Good Dinner Mrs Mellen, lunch, Side dish, Tomato, vegetable bake, Vegetables, Vegetarian | Tagged easy, farm fresh tomato, quick, tomato bake, tomato casserole
- Fall Apple Desserts
  
  Posted at 8:25 pm by Good Dinner Mrs Mellen
  
  Sep 11th
  Autumn, crisp mornings when dew glistens on burnished crimson leaves and you can taste the ripe apples in the orchards, just waiting to be picked. Apples, caramels, walnuts, and cinnamon flavors my favorite ingredients baked into fabulous desserts!
  
  Good Dinner Mrs Mellen
  
  In New England we are love to celebrate the fall season. Cool morning with warm sunny days, jewel tone leaves, farm roadside stands bursting with the last of summer’s bounty all signal the change in the seasons. Nature’s premier show on display for all to enjoy. Fall baking is one of my favorite past times and I especially love to make apple desserts. Going through all my post I realized I’m kind of obsessed with apples, cakes, pies, cupcakes and more. When I’m creating a new cake or pie the fall just inspires me like nature to give it my all and go wild! Here are a few of my fall favorites that I have posted over the years.
  
  Candied Apple Fudge Bundt Cake
  
  Candied Apple Fudge Bundt Cake
  
  FANTASTIC APPLE PIE
  
  Fantastic Fall Apple Pie
  
  CANDIED APPLE CRUMB CAKE
  
  Candied Apple Crumb Cake
  
  FALL APPLE PIE
  
  FALL APPLE PIE
  
  View original post 3 more words
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  Posted in Apples, Cake, desserts, Food, Good Dinner Mrs Mellen | Tagged Apple cake, Apple Pie
- Farro and Kale Salad with Lemon Poppy Seed Dressing
  
  Posted at 12:12 pm by Good Dinner Mrs Mellen
  
  Sep 7th
  4 cups of water
  
  2 cups farro, rinse under cold water*
  
  1 (14 oz.) package shredded vegetables, such as kale, Brussel sprouts, broccoli, and cabbage
  
  1 bunch scallions, sliced thin
  
  1/4 cup dried cranberries
  
  2 tablespoons roasted pumpkin seeds
  
  Add water to a saucepan and bring to boil. Add faro. Cover with a lid, and let simmer on low-medium heat for 20-25 minutes or until all of the water is absorbed. Transfer to large bowel. Add kale, scallions, cranberries, pumpkin seeds, toss. Pour dressing over the salad and toss again. Serve at room temperature.
  
  Lemon Poppy Seed Dressing
  
  2 teaspoons stevia
  
  1/2 cup lemon juice
  
  2 teaspoons diced onion
  
  1 teaspoon Dijon mustard
  
  1/2 teaspoon salt
  
  2/3 cup canola oil
  
  1 tablespoon poppy seeds
  
  Blend stevia, lemon juice, onion, Dijon mustard, and salt in a blender until smooth. Stream canola oil in a thin stream into the mixture while the blender is running. Add poppy seeds and pulse blender a few times, just to mix seeds into the dressing.
  
  Enjoy!
  
  *I used Nature’s Earthy Choice Farro
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  Posted in Food, Good Dinner Mrs Mellen, Healthy, Salad, vegan, Vegetarian | Tagged Farra, Healthy food, Nature's Earthly Choice
- Farm Fresh Tomato Quiche
  
  Posted at 11:35 am by Good Dinner Mrs Mellen
  
  Sep 2nd
  1 9-inch uncooked deep dish pie crust, frozen then thawed, refrigerated pie crust or homemade
  
  1/2 cup parmesan cheese
  
  1 cup mozzarella cheese
  
  15-20 large basil leaves, chopped, about 1/2 cup
  
  2 cups sliced petite multi-colored heirloom tomatoes, save a few to add last
  
  6 eggs
  
  1/2 cup milk, whole milk preferred
  
  1/2 cup cream
  
  1 tablespoon garlic, minced
  
  1/2 teaspoon salt
  
  1/4 teaspoon pepper
  
  pinch of Pink Himalayan salt
  
  Preheat oven to 350 degrees.
  
  In uncooked pie crust, evenly sprinkle half (1/4 cup) parmesan cheese in the bottom. Next, add tomatoes, saving a few to place on top of the pie. Place mozzarella cheese over tomatoes then add chopped basil.
  
  Top with remaining (1/4 cup) parmesan cheese over the tomato slices. Set aside.
  
  In a mixing bowl, beat eggs, milk, cream, garlic, salt, and pepper together. Pour into the pie crust. It should cover all ingredients and fill to the top of the crust. Place remaining tomatoes on top. Sprinkle with pink Himalayan salt.
  
  Place on a cookie sheet in case of spillage. Bake at 350 degrees for 50-60 minutes or until golden brown and soft set.
  
  Let cool 5-10 minutes before serving.
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  Posted in Easy recipes, eggs, Food, Pie, Tomato, Vegetarian | Tagged Easy recipes, Farm Fresh Tomatoe, quiche
- Nicoise Salad
  
  Posted at 4:58 pm by Good Dinner Mrs Mellen
  
  Aug 6th
  Nicoise Salad
  
  I love salads for a leisurely, cool summer lunch, or dinner. Nicoise Salad is a favorite in our family. I used tricolor potatoes to add beautiful color, red, purple, and white. Add a lemon mustard dressing with a touch of honey for sweetness for irresistible fresh flavor.
  
  ¾ cup extra-virgin olive oil
  
  ¼ cup fresh lemon juice
  
  2 Tbsp. Dijon mustard
  
  1 tsp. honey
  
  1 tsp. freshly ground black pepper
  
  1 tsp. kosher salt, plus more
  
  6 large eggs
  
  1 lb. green beans, trimmed
  
  12 oz Tricolor Baby Melody potatoes
  
  4 cups seedless cucumbers
  
  3 cups oil-packed tuna*
  
  Olives, capers, pepperoncini, pickles, or other pickled-briny ingredients (for serving)
  
  Flaky sea salt
  
  *I like Italian tuna.
  
  Whisk oil, lemon juice, mustard, honey, pepper, and 1 tsp. kosher salt in a medium bowl; set dressing aside.
  
  Place eggs in a medium pot cover with salted water and bring to a boil. Lower to simmer and cook for 7 minutes. Using a slotted spoon, transfer eggs to a bowl of ice water; chill until cold, about 5 minutes. Peel; set aside.
  
  Meanwhile, add green beans and potatoes to the same pot of boiling water and cook until just tender, 2–4 minutes for green beans, 8-10 minutes for potatoes. Using a slotted spoon, transfer to a bowl of ice water; let sit until cold, about 3 minutes. Transfer to paper towels; pat dry.
  
  To serve, slice eggs in half and arrange on a platter with cooked and raw vegetables and tuna. Top with pickled-briny ingredient(s), sprinkle with sea salt and drizzle some reserved dressing over. Serve with remaining dressing alongside.
  
  Do Ahead: Dressing can be made 5 days ahead; cover and chill. Eggs can be boiled, and vegetables blanched 2 days ahead; cover and chill separately.
  
  Enjoy!
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  Posted in eggs, Food, Salad, Vegetables, Vegetarian | Tagged Easy recipe, Nicoise Salad, summer dinner
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