Food | Good Dinner Mrs Mellen

Category: Food
- 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!
  
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  Posted in Easy recipes, Food, Good Dinner Mrs Mellen, Main Dish, Main Meal, pasta, Vegetarian | Tagged pasta, dinner, Easy recipes, Bruitoni Fettuccini, cram cheese
- 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
  
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  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
- Cauliflower & Roasted Garlic Soup
  
  Posted at 9:10 am by Good Dinner Mrs Mellen
  
  Feb 3rd
  Living in New England hot soup on a cold snowy day is the perfect accompaniment to a salad for a heathy filling lunch. I like to make soups that are flavorful and healthy. I altered the ingredients in this soup, using almond milk instead of cow’s milk. The almond milk adds just enough smoothness to the soup. I will warn you I love garlic. If you don’t want as much garlic you can add only four roasted garlic cloves: Roasted garlic has a more mellow flavor, not as pungent as boiled or sautéed.
  
  3 tablespoons olive oil
  
  1 head of cauliflower, cut into florets
  
  3 leeks, thinly sliced, just the white part
  
  1 bulb garlic, roasted and peeled*
  
  3 cups vegetable stock
  
  1/2 cup almond milk, unsweetened
  
  1 teaspoon Himalayan pink salt
  
  1 teaspoon black pepper
  
  1 teaspoon fresh thyme
  
  Directions
  
  Heat olive oil in a large stockpot over medium heat.
  
  Add cauliflower, leeks, and garlic; sauté until the vegetables have caramelized (roughly 15 minutes).
  
  Add stock and reduce the heat to medium-low and simmer for about 20 minutes or until the cauliflower florets are soft and tender.
  
  Puree the mixture in a blender until smooth. Then, pour the soup back into the pot. Add salt, pepper, and thyme.
  
  Stir in almond milk and simmer for 1-2 minutes.
  
  Serve immediately. Makes 4-6 servings
  
  * Preheat the oven to 400 degrees F. Slice off the top each head of garlic to expose some of the cloves inside. Place the heads on a piece of foil. Drizzle with olive oil and wrap in the foil. Roast until cloves are lightly browned and tender, about 30 minutes.
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  Posted in cooking, Food, Good Dinner Mrs Mellen, Healthy, lunch, Soup, Soups, vegan, Vegetarian | Tagged Cauliflower Soup, easy vegan, Healthy
- Cherry Tomatoes Parmesan
  
  Posted at 8:50 pm by Good Dinner Mrs Mellen
  
  Jan 27th
  CHERRY TOMATOES PARMESAN
  
  Cherry tomatoes, the petite jewel of the tomato family, so versatile, wonderfully delicious tossed in a salad, added to a casserole or baked parmesan style. I like to serve this dish either a side dish or as a lunch entree with a salad and fresh bread.
  
  2 pints cherry tomatoes
  
  2 tablespoon olive oil
  
  2 cloves garlic, minced
  
  1 tablespoon dried oregano
  
  2 ounce goat cheese, crumbled
  
  4 fresh mozzarella, sliced
  
  1/4 cup fresh grated parmesan cheese
  
  1/2 cup julienned fresh basil
  
  1 cup Panko breadcrumbs
  
  2 cloves garlic, minced
  
  1 teaspoon salt
  
  1/4 cup parsley, finely chopped
  
  2 tablespoon olive oil
  
  Preheat oven to 400F. Toss tomatoes in bowl with oil, garlic and oregano to coat. Arrange tomatoes in 10 x 14 x 2 ceramic baking dish. Scatter goat cheese, followed by mozzarella, parmesan cheese and then basil. Combine breadcrumbs, garlic, salt, parsley, and oil. Sprinkle the mixture evenly over the dish. Bake for 40 minutes until bubbly and golden brown. Serve at room temperature.
  
  Enjoy!
  
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  Posted in Casserole, Food, Good Dinner Mrs Mellen, vegetable bake | Tagged cherry tomatoes, goat cheese, Mozzarella, Parmesan
- The Best Blueberry Pancakes
  
  Posted at 10:57 am by Good Dinner Mrs Mellen
  
  Jan 21st
  Pancakes and blueberries; sunshine meets the earth: My favorite pancake combination. Making pancake batter, not using a mix is so easy and quick. I like to make my own batter for freshness and also I can control salt and sugar in my diet. I have also added a vegan option which taste just as delicious.
  
  2 large eggs
  
  1 1/4 cup milk*
  
  3 tablespoon melted butter or vegetable oil*
  
  1 1/2 cup King Arthur unbleached flour
  
  3/4 teaspoon salt
  
  2 teaspoon baking powder
  
  2 tablespoon sugar
  
  Blueberries
  
  Beat the eggs and milk until light and foamy, about 3 minutes at high speed of a stand or hand mixer. Stir in the butter or vegetable oil.
  
  Whisk the dry ingredients together to evenly distribute the salt, baking powder and sugar.
  
  Gently and quickly mix into the egg and milk mixture. Let the batter rest for at least 15 minutes; it”ll thicken slightly.
  
  Heat a heavy frying pan over medium heat, or set an electric griddle to 375°F. Lightly grease frying pan or griddle. The pan or griddle is ready if a drop of water will skitter across the surface, evaporating immediately.
  
  Drop 1/4 cup of batter onto the lightly greased griddle. Bake on one side until bubbles begin to form and break, about 2 minutes; add blueberries, then turn the pancakes and cook the other side until brown, about 1 1/2 to 2 minutes. Turn over only once. Serve immediately.
  
  Yield: 1 dozen large (4 1/2″) pancakes
  
  *For a vegan variation substitute vegetable oil for butter and almond milk for cow’s milk.
  
  Enjoy!
  
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  gooddinnermrsmellen@blogspot.com
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  Posted in Breadfast, Easy recipes, Food, vegan | Tagged blueberry pancakes, Breakfast, easy, quick, vegan option
- 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
- BUTTERNUT SQUASH AND APPLE SOUP
  
  Posted at 9:50 am by Good Dinner Mrs Mellen
  
  Dec 22nd
  A good bowel of hot soup on a cold winter day, what better way celebrate the Winter Solstice. Add a crisp salad, fresh bread and a glass of wine perfect for celebrating the changing rotation of the earth. I always felt there was something mystical about a solstice reminding me four times a year that the earth and life are transient, ever changing and by embracing this fact life is perfectly imperfect.
  
  My recipe for Butternut Squash soup with a touch of apple captures the essence of the winter season with just a touch of aromatic spices that don’t overpower the squash and apple. I use store purchased cut and cleaned butternut squash when I make a small batch of soup; making the work and clean up easier.
  
  INGREDIENTS
  - 1 medium yellow onion, chopped (about 1 cup)
  - 1 celery rib, chopped (about 3/4 cup)
  - 1 carrot, chopped (about 3/4 cup)
  - 2 Tbsp butter
  - 1 package(20 oz.) butternut squash
  - 1 tart granny smith apple, peeled, cored, chopped
  - 3 cups vegetable broth
  - 1/4 teaspoon cinnamon
  - 1/8 teaspoon nutmeg
  - 1/8 cayenne
  - salt and pepper to taste
  1. Heat a large thick-bottomed pot on medium-high heat. Melt the butter in the pot and let it foam up and recede. Add the onion, carrot, and celery and sauté for 5 minutes. Lower the heat if the vegetables begin to brown.
  
  2. Add the butternut squash, apple, and broth Bring to boil. Reduce to a simmer, cover, and simmer for 30 minutes or so, until the squash and carrots have softened.
  
  3. Use an immersion blender to purée the soup, or work in batches and purée the soup in a standing blender.
  
  4. Add cinnamon, nutmeg and cayenne. Add salt and pepper to taste.
  
  Enjoy!
  
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  Posted in Apples, cooking, Food, Good Dinner Mrs Mellen, Healthy, Soup, Vegetarian, Weeknight dinner | Tagged Apple, butternut squash, easy, Soup, vegetarian, winter solstice
- Sandies
  
  Posted at 12:23 pm by Good Dinner Mrs Mellen
  
  Dec 18th
  My love of baking started when I helped my Mother bake cookies at Christmas time. Since then I’ve never stopped baking cookies for Christmas. Baking isn’t very hard and I am always amazed when I hear people say I don’t like to bake. What’s not to like, sugar, butter, chocolate, all those wonderful ingredients in one place. Baking is very precise, you need to measure the correct amount of ingredients and follow the recipe especially if you’re a beginner. Once you get some experience with baking you can add your personality. Christmas cookies make wonderful personal gifts to share with family and friends. And so many beautiful boxes, bags, tins can be used as containers for your cookies gifts.
  
  A few tips that will help novice bakers. Read all the recipe through before you start and assemble everything that you need. Do any preparation before you start, if the recipe calls for chopped nuts, chop and set aside, eggs separated, same thing. This will make the flow of baking so much easier. Only use unsalted butter. I love Cabot, it’s made in Vermont by the cheddar people, I’m not sure if this butter is available outside of New England. The first time you try a recipe always bake for less time than the recipe calls for and then add additional minutes if needed. Unless your oven is calibrated perfectly and even then, ovens do bake differently. Nothing is worse than over baked cookies, cakes etc. Dry is not good!
  
  At Christmas I just start baking cookies and stop when I don’t have any more time left. I have so many recipes and cookie cookbooks and I keep buying more, I just can’t help myself. I try out one or two new cookies each year to see if I can find another favorite for my holiday tradition. The two recipes that I have included below are some of the first cookies that I make with my mother. These cookies are very basic and easy to make. Out of tradition I make them every year and I want to share them with you.
  
  Sandies – These are wonderful cookies to make a few weeks ahead of time because they keep very well.
  
  1 cup butter
  
  1/3 cup sugar
  
  2 teaspoons vanilla
  
  2 teaspoons water
  
  2 cups flour
  
  1 cup chopped pecans
  
  1 cup confectionery sugar- for rolling cookies after baking
  
  Cream butter, sugar, vanilla and water. Add flour and mix well. Stir in pecans. Shape into small balls. Bake on ungreased cookie sheet in 325 F over for 20 minutes. Remove. Cool slightly . Roll in confectionery sugar
  
  An easy way to do this is put sugar in plastic bag and add 3-4 cookies and gently shake around to coat cookies. Or you can put sugar in a bowl and roll around to coat.
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  Posted in Baking, Christmas, Christmas Recipes, cookies, Dessert, desserts, Food, Good Dinner Mrs Mellen | Tagged Christmas cookies, easy, pecans
- Peanut Butter Blossoms
  
  Posted at 11:25 am by Good Dinner Mrs Mellen
  
  Dec 16th
  My love affair with making Christmas Cookies started when I was a little girl helping my mother bake cookies at Christmas. We made large quantities of my mother’s favorite recipes. To this day I have continued the tradition of baking, baking and more baking of delectable cookies. Today I made a favorite cookie of my children when they were little. Peanut Blossoms are a fun cookie topped with a chocolate kiss. Who does love a peanut butter cookie with a chocolate kiss in the center. I love the taste of peanut butter meeting chocolate. I’ve tried different versions of this cookie but always return to the Hershey’s original recipe that I made so long ago.
  
  1 3/4 cups flour
  
  1/2 cup sugar
  
  1/2 cup brown sugar
  
  1 teaspoon baking soda
  
  1/2 teaspoon salt
  
  1/2 cup solid vegetable shortening
  
  1/2 cup peanut butter
  
  2 tablespoons milk
  
  1 teaspoon vanilla extract
  
  1 egg
  
  48 chocolate kisses, unwrapped
  
  Pre heat oven to 325 F. In large bowl mix beat shortening and peanut butter. Add sugars mixing until light and fluffy. Add egg, milk and vanilla; beat well. In a medium bowl combine flour, baking soda and salt. Gradually beat flour mixture into peanut butter until all the ingredients until combined and dough forms. Shape a teaspoonful of dough into balls. Roll balls in additional sugar(1/2 cup). Place on cookie sheet. Bake 10-12 minutes until golden. Remove cookies from oven and immediately top each cookie with a kiss, pressing down so the cookie cracks slightly around edges of kiss. Cool for 10 minutes. Remove from baking sheet letting cool completely.
  
  Makes 48.
  
  Enjoy!
  
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  Posted in Baking, Baking, Christmas Recipes, cookies, Dessert, desserts, Food, Good Dinner Mrs Mellen | Tagged Christmas cookies, easy, Hershey Kisses, peanut butter
- Chocolate Cake with Peppermint Crean Cheese Frosting
  
  Posted at 9:56 am by Good Dinner Mrs Mellen
  
  Dec 3rd
  Chocolate Cake with Peppermint Crean Cheese Frosting
  
  Peppermint reminds me of old fashioned Christmases when I would find a big candy cane in my stocking which I would savor for weeks! I love the combination of chocolate, cream cheese and peppermint in this cake. As I take a bite the cool peppermint cream cheese frosting combines with the chocolate cake for an irresistible tempting dessert that will be the star of any Holiday meal.
  
  Ingredients
  
  . 2 cups sugar
  
  . 2 cups all-purpose flour
  
  . ¾ cup unsweetened cocoa powder
  
  . 1 teaspoon kosher salt
  
  . 1 teaspoon baking powder
  
  . 1 teaspoon baking soda
  
  . 1 cup buttermilk
  
  . ½ cup vegetable oil
  
  . 2 large eggs, lightly beaten
  
  . 1½ teaspoons vanilla extract
  
  . 1 cup hot water
  
  . Peppermint Frosting (recipe follows)
  
  . Garnish: Hershey’s Candy Cane Kisses and crushed candy canes
  
  Instructions
  
  1. Preheat oven to 350°. Spray 3 (8-inch) round cake pans with baking spray. Line bottoms of pans with parchment paper, and spray again.
  
  2. In a large bowl, combine sugar, flour, cocoa powder, salt, baking powder, and baking soda. In a small bowl, whisk together buttermilk, oil, eggs, and vanilla extract. Form a well in center of flour mixture. Add buttermilk mixture to flour mixture, stirring just until combined. Add hot water, whisking to combine. Pour batter into prepared pans.
  
  3. Bake until a wooden pick inserted in centers comes out clean, about 20 to 25 minutes.
  
  4. Remove from oven, and let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
  
  5. Spread Peppermint Frosting between layers and on top and sides of cake. Decorate with kisses and crushed candy cane. Refrigerate until ready to serve. Garnish with sugared mint leaves, sparkling sugar, and candy canes, if desired. Store in refrigerator for up to 3 days.
  
  Cream Cheese Buttercream
  
  1 8-oz pkg. cream cheese, softened
  
  1 cup butter, softened
  
  2 16-oz pkg. powdered sugar
  
  2 tablespoon whole milk
  
  1 teaspoon vanilla
  
  1 teaspoon peppermint extract
  
  1/4 teaspoon salt
  
  Beat cream cheese and butter with an electric mixer on medium
  
  speed until smooth. Gradually add powdered sugar, milk, vanilla,
  
  peppermint, and salt, and beat until smooth. Increase speed to
  
  medium high, and beat until light and fluffy.
  
  Enjoy!
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  Posted in Baking, Cake, Chocolate, Christmas, Christmas Recipes, desserts, Food, Good Dinner Mrs Mellen | Tagged chocolate cake, Christmas, peppermint cream cheese frosting
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