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- Blueberry Lemon Tea Cake
  
  Posted at 11:31 am by Good Dinner Mrs Mellen
  
  Apr 3rd
  Blueberries and lemons are a favorite flavor combination that I love. Lemon is a fresh scent that reminds me of spring. This cake is delicious any time during the year. Adding candied lemons is a nice decorative touch.
  
  I make this loaf cake often because it is moist, flavorful, and easy to make.
  
  Ingredients
  - 2 cups (250g) all-purpose flour
  - 1 teaspoon baking soda
  - 1/2 teaspoon baking powder
  - 1/4 teaspoon salt
  - 1 large egg, at room temperature
  - 3/4 cup (150g) granulated sugar
  - 1/3 cup (80ml) vegetable oil
  - 1/3 cup (80g) sour cream (or plain yogurt/Greek yogurt), at room temperature
  - 2/3 cup (160ml) whole milk, at room temperature
  - 3 Tablespoons (45ml) lemon juice
  - 1 Tablespoon lemon zest
  - 2 cups blueberries
  - 1 teaspoon flour
  GLAZE
  - 2 cup (60g) confectioners’ sugar
  - 2 Tablespoon (15ml) lemon juice
  - optional: candied lemon slices
  Instructions
  - Preheat oven to 350°F (177°C). Spray a 9×5 inch loaf pan with nonstick spray.
  - Whisk the flour, baking soda, baking powder, and salt together in a large bowl. In a medium bowl, whisk the egg and granulated sugar together until combined. Whisk in the oil, sour cream, milk, lemon juice, and lemon zest. Pour the wet ingredients into the dry ingredients, then whisk to completely combine. Avoid over-mixing.Pour/spread the batter evenly into prepared loaf pan.
  - Take 1/2 cup blueberries and mash with fork. Place remaining blueberries in bow and toss with flour. Fold mashed and whole blueberries into cake batter.
  - Bake the bread for 50 minutes to 1 hour, covering loosely with foil about halfway through to help the loaf bake evenly. Poke the center of the bread with a skew and if it comes out clean, the bread is done.
  - Cool bread completely in the pan set on a wire rack.
  - Drizzle with glaze and decorate with candied lemon slices
  - Slice and serve.
  - Cover and store leftover plain or glazed bread at room temperature for 2 days or in the refrigerator for up to 1 week.
  Glaze
  - Whisk the confectioners’ sugar and lemon juice together.
  Candied Lemon Slices
  - 1 small lemons
  - 1/2 cup sugar
  - 1 tablespoons fresh lemon juice
  - 1/2 cup water
  Cut lemons into 1/8-inch-thick rounds; discard seeds. Stir together sugar, lemon juice, and water in a large skillet over medium heat until sugar is dissolved. Add lemon slices, and simmer gently, keeping slices in a single layer and turning occasionally, 14 to 16 minutes or until slightly translucent and rinds are softened. Remove from heat. Place slices in a single layer in a wax paper-lined jelly-roll pan, using tongs. Cool completely (about 1 hour). Cover and chill 2 hours to 2 days.
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  Posted in Baking, BLUEBERRY, Cake, desserts, Food, Good Dinner Mrs Mellen, Tea Breads | Tagged blueberry cake, Easy recipe, lemon cake, Springtime, tea cake
- Mediterranean Deviled Eggs with Blue Cheese
  
  Posted at 11:08 am by Good Dinner Mrs Mellen
  
  Apr 3rd
  Who doesn’t love deviled eggs! You can add anything to the egg filling to create all different types of eggs. Deviled eggs are great for formal Easter dinner, a picnic, barbecue, just so versatile. I love to change up the ingredients in my eggs to create tasty new treats. I love Mediterranean food, and I couldn’t resist making an egg that captures the Mediterranean taste.
  
  Mediterranean Deviled Eggs with Blue Cheese
  
  12 large eggs
  
  1/2 cup mayonnaise
  
  1/4 cup milk
  
  2 teaspoon Dijon Mustard or Stonewall Kitchen Blue Cheese Herb Mustard
  
  1/8 teaspoon salt
  
  Freshly ground black pepper
  
  1/4 cup chopped kalamata olives
  
  1 tablespoon minced capers
  
  1/4 cup blue cheese or gorgonzola
  
  sliced kalamata olives
  
  Fresh thyme, for decoration optional
  
  1. Place eggs single layer in a saucepan and cover eggs with water up to that 1 1/2 inches above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
  
  2. Crack eggshells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, place the whites on a serving platter.
  
  3. Mash the yolks into a fine crumble using a fork. Add mayonnaise, mustard, salt, and pepper, and mix well. Gently combine olives, capers, and blue cheese with the egg mixture.
  
  4. Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Decorate with sliced olive and serve.
  
  Enjoy!
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  Posted in Easter Recipes, Easy recipes, eggs, entertaining, Good Dinner Mrs Mellen, Holiday Celebrations | Tagged Deviled eggs, Easter recipe, Stonewall Kitchen Blue Cheese Mustard
- Chocolate Covered Easter Eggs
  
  Posted at 9:20 am by Good Dinner Mrs Mellen
  
  Apr 2nd
  These easy to make chocolate covered Easter Eggs will delight all your family members young and old alike. I sometimes omit the coconut and just make cream eggs and peanut butter. You can serve them plain or decorated with purchased sugar appliqués. However, you choose to embellish these candy eggs will be a big success.
  
  CHOCOLATE COVERED EASTER EGGS
  
  EGGS
  
  8 tablespoon butter softened
  
  4 cups confectioners sugar
  
  1 teaspoon vanilla
  
  3/4 cups sweetened condensed milk
  
  7 ounces sweetened coconut
  
  2/3 cup creamy peanut butter
  
  CHOCOLATE COATING
  
  1 package(12 ounces) Ghirardelli Semi-Sweet Chocolate Chips
  
  6 tablespoon butter
  
  2 tablespoon heavy cream
  
  Sugar decorations
  
  Cream butter gradually with confectioners sugar. Add sweetened condensed milk and vanilla. Mix until combined. Divide sugar mixture in half adding coconut to one half and peanut butter to the other. Shape cream mixtures into small eggs. Place on wax paper
  
  Place chocolate and butter in a large glass bowl. Then, microwave one minute on high. The chocolate will look shiny; stir to combine butter. Microwave in 20-second intervals, stirring after each, until totally smooth. Chocolate continues to melt once you take it out of the microwave. If you microwave the chocolate until it looks completely melted, you risk burning the chocolate.
  
  Add cream to chocolate mixture until combined.
  
  Roll eggs in chocolate and place on wax paper. Don’t coat the underside of eggs. Use a small spatula to smooth out the chocolate and cover the eggs of the filing. Decorate. Store in refrigerator until ready to serve. The eggs can be made ahead and frozen. Makes 36 eggs.
  
  Enjoy!
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  Posted in Chocolate, Dessert, desserts, Easter Recipes, entertaining, Good Dinner Mrs Mellen, Holiday Celebrations | Tagged Chocolate easter eggs, Easy recipes, Ghirardelli Chocolate
- Easter Table Decorations
  
  Posted at 10:04 am by Good Dinner Mrs Mellen
  
  Mar 31st
  I had to share this post again. This year we a vaccinated I am having a family over for a small gathering. Last year the decorations stayed in boxes in the basement. This year I am going all out and will be adding more, especially fresh flowers and candles!
  
  Holidays are so special to celebrate with family and friends. In addition to preparing a delicious Easter feast I love to decorate for Easter all thorough out the house. Easter is always for me the harbinger of spring so spring flowers such as tulips play a prominent place in my Easter table. Nothing says spring to me like yellow tulips which mean happiness to me. Just adding these beautiful, inexpensive, plentiful flowers to your decor adds brightness to your table setting and home. I use tall simple glass vases that I purchased at Target http://www.target.com/p/cylinder-vase-10/-/A-15847588#prodSlot=medium_1_10&term=glass+cylinder+vase for $2.99. The sparkly Easter decorations are from one of my favorite go to holiday stores Pottery Barn. Each year I add to my collection a few purchases at a time. Over the years I’ve amasses beautiful decorations to liven up my Easter table. This year’s addition is these beautiful glitter eggs place card holders on sale for $11.99. http://www.potterybarn.com/products/german-glitter-egg-place-card-holder-set/?pkey=csale-holiday-decor0|sale-easter|&&csale-holiday-decor0|sale-easter/
  
  The pastel eggs center piece is two matching wreaths, a sixteen inch and ten inch placed one of top of the other, that I purchased on sale at Joanne’s Fabric. http://www.joann.com/
  
  I found these fun Easter crackers on sale at William-Sonoma. http://www.williams-sonoma.com/
  
  How ever you choose to decorate your table for a holiday or a fun dinner, setting a beautifully decorate table is inviting for your guest and you don’t have to over spend. Just pick a theme and carry it though with all your accessories. Be eclectic when you decorate. I added inexpensive vases, candle holders and holiday while using my grandmother’s silver and mother’s china. All with blend beautifully together and your guest will feel so welcome sitting down at your table!
  
  Enjoy!
  
  Pastel wreath Centerpiece
  
  Egg placecard holder with egg name card
  
  Fresh yellow tulips
  
  Table all set for dinner
  
  Easter cracker
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  Posted in Easter Decorates, entertaining, Good Dinner Mrs Mellen | Tagged decorating, Easter, Joann Frabric, Pottery Barn, Target
- Slow Cooked Chickpea Stew
  
  Posted at 10:10 am by Good Dinner Mrs Mellen
  
  Mar 14th
  Lately, I’ve been making many vegetarian meals for their low calorie and health benefits. My main requirement is that the recipe pack flavor in each bite. I don’t eat anything that is deliciously tasty. If you eat flavorful food, you don’t overeat. Instead, savor the eat bite. Enjoy, be present, and you will become satisfied.
  
  What I love about this recipe are the chickpeas! I use these darlings in so many recipes, soups, stews, salad; I find many uses. Also, the fire-roasted tomatoes add a delightful taste!
  
  2 (14 ounce) cans no-salt-added fire-roasted diced tomatoes
  
  3 cups low-sodium vegetable broth
  
  1 cup coarsely chopped onion
  
  ¾ cup chopped carrot
  
  4 cloves garlic, minced
  
  1 teaspoon dried oregano
  
  ¾ teaspoon salt
  
  ½ teaspoon crushed red pepper
  
  ¼ teaspoon ground pepper
  
  1 teaspoon turmeric powder
  
  2 (15 ounce) can no-salt-added chickpeas, rinsed, divided
  
  1 bunch kale, stemmed and chopped (about 8 cups)
  
  1 tablespoon lemon juice
  
  3 tablespoons extra-virgin olive oil
  
  Fresh basil leaves, torn
  
  Directions
  
  Combine tomatoes, broth, onion, carrot, garlic, oregano, salt, crushed red pepper, black pepper and turmeric in a 4-quart slow cooker. Cover and cook on Low for 6 hours.
  
  Measure 1/4 cup of the cooking liquid from the slow cooker into a small bowl. Add one can of 2 chickpeas; mash with a fork until smooth.
  
  Add the mashed chickpeas, kale, lemon juice and remaining whole chickpeas to the mixture in the slow cooker. Stir to combine. Cover and cook on Low until the kale is tender, about 30 minutes.
  
  Ladle the stew evenly into 6 bowls; drizzle with oil. Garnish with basil.
  
  Enjoy!
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  Posted in Easy recipes, Good Dinner Mrs Mellen, Healthy, slow cooker, Stew | Tagged Chickpeas, Easy recipe, slow cooker
- Baked Sausage, Tomatoes, and Olives
  
  Posted at 12:09 pm by Good Dinner Mrs Mellen
  
  Mar 13th
  One-pan meals are experiencing a boom in popularity, and I can understand why—easy, delicious, low clean up, perfect for a weeknight meal. I especially like adding colorful veggies, like the rainbow-colored tomatoes in this recipe. I’ve added a Mediterranean flavor with the addition of olives, caper, and feta cheese.
  Clean-up is easy when you use non-stick sheet pans. My favorite is William Sonoma Goldtouch bakeware for all my baking and cooking needs. One-time purchase and well worth the money.
  
  1.5 pound Gourmet Medley Tomatoes
  
  1 package chicken Italian style sausage (5 sausages)
  
  8 ounces feta cheese, cut into pieces
  
  1 cup pitted Mezzetta Castelvetrano olives, sliced
  
  2 tablespoons capers
  
  2 tablespoon olive oil
  
  2 teaspoon dried oregano
  
  1 teaspoon sea salt
  
  1/2 teaspoon black pepper
  
  1/2 teaspoon crushed red pepper
  
  2 tablespoon lemon juice
  
  Preheat oven to 424F.
  
  Place tomatoes on the sheet pan and nestle sausage and feta cheese in between. Top with olives and capers.
  Combine oil with the remaining ingredients except for the lemon juice—drizzle oil mixture over the sausage, tomatoes, feta cheese, olives, and capers.
  Sprinkle lemon juice on top.
  Bake for 35 – 40 minutes until sausage and tomatoes brown. And feta is bubbling.
  
  Enjoy!
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  Posted in Easy recipes, family meals, Good Dinner Mrs Mellen, Mediterranean diet, One Pan Meals | Tagged Easy recipe, one pan meal, quick meal, Sausage, Weeknight dinner, William Sonoma Goldtouch
- Chocolate Ganache Velvet Pound Cake with Chocolate Dipped Strawberries
  
  Posted at 10:04 am by Good Dinner Mrs Mellen
  
  Feb 28th
  Pound cakes have a special place in my baking repertoire. I don’t know there is something about a pound cake that is just so perfect. I am amazed by the versatility of Pound cakes. You can make them in all different sizes, shapes, flavors; they are the chameleon of the cake world. Pound cake originated in the 1700s was made with a pound of butter, eggs, sugar, and flour; hence the name pound cake.
  
  And who doesn’t love a delicious chocolate pound cake? I love this recipe because it produces a moist, flavorful cake. Pound cakes can be dense, and sour cream adds a creamy lightness to the batter.
  
  This cake is delicious, making the basic recipe, but plain is not my style. I add a chocolate ganache and chocolate-dipped strawberries to make it extra memorable.
  
  Ingredients
  
  1 1/2 cups semisweet chocolate morsels
  
  1/2 cup butter, softened
  
  1 (16 ounce) packages light brown sugar
  
  3 large eggs
  
  2 cups all-purpose flour
  
  1 teaspoon baking soda
  
  1/2 teaspoon salt
  
  1 (8 ounce) container sour cream
  
  1 cup hot water
  
  2 teaspoons vanilla extract
  
  Chocolate Ganache
  
  Vanilla ice cream
  
  9 strawberries, washed with stems
  
  Directions
  1. Melt semisweet chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total time). Stir until smooth.
  2. Beat butter and brown sugar at medium speed with an electric mixer, beating about 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
  3. Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla. Use immediately, following directions for desired cake.
  4. Spoon batter evenly into a greased and floured 10-inch tube pan. Bake at 350° for 55 to 65 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan, and let cool completely on wire rack.
  5. Sift powdered sugar over the top of the cake.
  6. Dip small spoonfuls of warm ganache over the cake.
  7. Decorate with chocolate-dipped strawberries
  Ganache
    1 (12-ounce) package semisweet chocolate morsels
  1/2 cup whipping cream
  3 tablespoons butter
  
  1. Microwave chocolate morsels and whipping cream in a 2-quart glass bowl at medium 2 1/2 to
            3 minutes or until melted. Whisk until smooth then whisk in butter. Let stand 30 minutes. Beat
  at medium speed with electric mixture for 3 to 4 minutes. Dip strawberries in chocolate
           Ganache. Place on wax paper and chill.
  
  Enjoy!
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  Posted in Baking, Baking, Cake, Chocolate, Food, Good Dinner Mrs Mellen | Tagged chocolate dipped strawberries, chocolate ganache, chocolate pound cake
- Quinoa and Shrimp Pesto Bowl
  
  Posted at 4:16 pm by Good Dinner Mrs Mellen
  
  Feb 27th
  The virtues and health benefits of the Mediterranean diet are widely proven and accepted. The Mediterranean diet is a way of eating based on the traditional cuisine of countries bordering the Mediterranean Sea. While there is no single definition of the Mediterranean diet, it is typically high in vegetables, fruits, whole grains, beans, nuts and seeds, and olive oil. And the inhabitants of the region live a long, healthy life without the modern diseases that plague many in America: Heart disease, diabetes, obesity, and Alzheimer’s.
  
  I love this way of eating because of the flavorful meals I can create that are satisfying and fit a healthy lifestyle.
  
  My quinoa shrimp bowl also is an easy and quick meal that is perfect for a weeknight. I serve this with toasted pita bread and a glass of crisp white wine.
  
  1/2 cup prepared or homemade pesto sauce
  
  2 tablespoon balsamic vinegar
  
  1 tablespoon olive oil
  
  1/2 teaspoon sea salt
  
  1/4 teaspoon ground pepper
  
  1 pound peeled and deveined large shrimp patted dry
  
  1 tablespoon olive oil
  
  2 cloves garlic, minced
  
  4 cups arugula
  
  2 cups cooked tri-colored quinoa
  
  1 cup halved cherry tomatoes
  
  1 avocado, diced
  
  4 ounces cubed feta cheese
  1. Whisk pesto, vinegar oil, salt, and pepper together in a large bowl. Place 4 tablespoons in a small bowl. Set aside.
  2. Heat olive oil in a large skillet, add garlic cooking until translucent. Do not brown. Add shrimp and cook, stirring, until cooked through, 4-5 minutes. Remove shrimp to a plate.
    1. Add arugula and quinoa to the large pesto vinegarette bowl and toss to coat. Divide the quinoa mixture into four bowls. Top with shrimp, tomatoes, avocado, and feta. Drizzle each bowl 1 tablespoon of the reserved pesto mixture.
  Enjoy!
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  Posted in dinner, Food, Good Dinner Mrs Mellen, Healthy, Main Dish, Main Meal, Mediterranean diet, seafood, Weeknight dinner | Tagged Easy recipe, healthy recipe, mediterranean, Shrimp
- CHOCOLATE TIRAMISU CREPE CAKE
  
  Posted at 9:00 am by Good Dinner Mrs Mellen
  
  Feb 16th
  An outrageous luscious cake that will wow your guest! I loved creating this cake and had so much fun making the crepes that I hadn’t done 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 to 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 tastes fantastic,
  
  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 tablespoons 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 a 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 a 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 a 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 at 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 whippingcream. Whisk just until the cream reaches stiff peaks.
  
  Fold whipped cream into remaining tiramisu cream just until combined 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!
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  Posted in Baking, Cake, Dessert, desserts, Food, Good Dinner Mrs Mellen | Tagged cake, crepe, Mardi Gras, tiramisu
- Roasted Broccoli Rabe with Garlic and Lemon
  
  Posted at 9:30 am by Good Dinner Mrs Mellen
  
  Feb 15th
  A staple in Mediterranean cuisine, rapini or broccoli rabe is known for its slightly bitter taste, which I mitigate by cooking with lemon and roasting. I also use rapini in place of broccoli or asparagus in soups, quiches, casseroles, and more.
  Give this versatile veggie a try, and I’m sure you’ll love the unique taste.
  
  1 teaspoon sea salt
  
  1 bunch broccoli rabe, tough, non-leafy stems removed
  
  2 tablespoons extra-virgin olive oil
  
  3 cloves garlic, smashed
  
  Pinch crushed red pepper flakes
  
  2 tablespoon fresh lemon juice
  
  Preheat oven to 425F.
  
  Bring a large pot of well-salted water to a boil. Set up a bowl of ice water. Drop the broccoli rabe into the boiling water and cook for 1 minute. Remove from the boiling water and plunge immediately into the ice water. Once cool, remove from the ice water and let dry. It can be used right away or held for future use.
  
  Place broccoli rabe in a baking dish. Combine olive oil, garlic, and red pepper flakes and pour over rabe. Drizzle with lemon juice.
  
  Bake for 25 minutes.
  
  Enjoy!
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  Posted in Good Dinner Mrs Mellen, Healthy, Italian, vegan, Vegetables, Vegetarian | Tagged broccoli rabe, easy, Healthy, rabini, roasted veggies
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