Vegetables | Good Dinner Mrs Mellen

Category: Vegetables
- Aunt Ann Marie's Baked Stuffed Potatoes
  
  Posted at 11:45 am by Good Dinner Mrs Mellen
  
  Dec 21st
  I remember the first time I helped my Aunt Anna Marie makes these richly flavorful potatoes. I was a young girl and she was having a large family party for one hundred people and she gave me the job of making the baked stuffed potatoes. Aunt Anna Marie was a wonderful cook, she used no recipes just cooking by experience and instinct.
  
  Aunt Anna Marie was an Italian war bride so following Italian tradition we cooked in her basement kitchen since the main kitchen immaculately perfect and was never used; just for show. As she busied herself preparing the more important entrees occasionally she would check my progress with the potatoes instructing me to add a little of this, a pinch of that. I loved every minute of cooking with my aunt. And I was one of her favorite helpers.
  
  After I had a home I added Aunt Anna Marie’s baked stuffed potatoes to my repertoire. One Christmas Eve I made her potatoes for my family and continued the tradition throughout the years. Preparing her potatoes for our Christmas eve dinner I am flooded with wonderful back memories of helping my Aunt Anna Marie so many years ago.
  
  Enjoy!
  
  four large russet potatoes, scrubbed
  
  1/4 cup butter, melted
  
  1/2 cup half and half
  
  1/2 cup grated Parmesan cheese, plus 1/2 cup for sprinkling
  
  1/2 teaspoon salt
  
  1/8 teaspoon pepper
  
  2 teaspoon paprika
  
  Slit potatoes on the side, but not all the way through. Bake potatoes in the microwave on potato setting. Or bake in a 350 F oven for 1 hour and 15 minutes. Cool 2 minutes. Slice potatoes in half and gently scoop out the potatoes leaving a little potato attached to the skin. Be careful not to break the skin, leave the potato skin for the shell.
  
  Bake at 350 F for 20 – 30 minutes until golden brown.
  Enjoy!
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  Posted in Food, Good Dinner Mrs Mellen, Potatoes, Vegetables | Tagged Baked stuffed Potatoes
- Roasted Brussels Sprouts with Shallots and Cranberries
  
  Posted at 1:55 pm by Good Dinner Mrs Mellen
  
  Dec 15th
  If you read my blog by now you know that I am obsessed with cranberries. As soon as these red jewels come to market I start to cook and bake everything with cranberries. My family loves Brussels Sprouts with cranberries and I make this recipe for our Christmas dinner; the red cranberries are an added festive touch. Many grocery stores carry the petite Brussels Sprouts which I like to use as they are nice and tender. If you use the larger variety you will need to split them in half. Another favorite ingredient that I use regularly is fig balsamic vinegar; sweet and tangy perfect with Brussels Sprouts. Versatile Brussels Sprouts are so perfect roasted alone too!
  - 2 tablespoon butter
  - 2 small shallots, chopped (about 1⁄4 cup)
  - 2 teaspoons minced garlic (about 2 garlic cloves)
  - 3 tablespoons fig balsamic vinegar
  - 3 pounds fresh Brussels sprouts, halved (about 10 cups) or petite Brussels, whole
  - 2 tablespoons olive oil
  - 1 teaspoon kosher salt
  - 1/2 teaspoons black pepper
  - 1 cup fresh cranberries
  Step 1
  
  Melt large skillet over medium heat. Add shallots, and cook, stirring often, until shallots are softened and start to brown, about 8 minutes. Add garlic, and cook, stirring often for 1 minute. Add vinegar, and cook until thick and syrupy, about 2 minutes. Remove from heat, and pour into a small microwavable bowl. Cool to room temperature, cover, and chill until ready to use, up to 1 day ahead.
  
  Step 2
  
  Preheat oven to 400°F. Toss Brussels sprouts with olive oil, 1 teaspoon of the salt, and 1⁄2 teaspoon of the pepper. Transfer to lightly greased 13 x 9-inch baking dish. Roast Brussels sprouts in the preheated oven until golden and tender, about 25 minutes, stirring halfway through baking. Set aside for up to 1 hour.
  
  Step 3
  
  Microwave shallot mixture on MEDIUM (50% power) until mixture can be stirred, about 30 seconds. Add shallot mixture to Brussels sprouts. Sprinkle evenly fresh cranberries, and bake at 400°F until heated thoroughly about 15 minutes. Let stand 10 minutes before serving.
  
  Enjoy!
  
  gooddinnermrsmellen.com
  
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  Posted in Christmas Recipes, Easy recipes, entertaining, family meals, Food, Good Dinner Mrs Mellen, vegetable bake, Vegetables, Vegetarian | Tagged Brussels Sprouts, Christmas recipe, Cranberries
- 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
- 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
- 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
- Airfryer Buffalo Cauliflower Bites
  
  Posted at 9:37 am by Good Dinner Mrs Mellen
  
  May 19th
  Airfyers are so easy to use and cook healthy food quickly without much fat or oil. Since purchasing my Airfyer I’ve tried so many different recipes; chicken, veggies, all with excellent results. We were out to dinner one night with our family and we ordered roasted cauliflower for an appetizer; it was delicious. I thought cauliflower would be great in an Airfyer -Buffalo style. And I was right! I also adapted this recipe for a conventional oven*
  
  Ingredients
  - 1 head of cauliflower, broken into bite size pieces
  - ¾ cup almond flour
  - ¼ cup plus 2 tablespoons tapioca flour
  - 1 teaspoon chili powder
  - ½ teaspoon paprika
  - ½ teaspoon cayenne
  - Salt, to taste
  - 2 eggs
  - Oil, to lightly coat
  - For serving: carrot sticks, celery sticks, Blue cheese dip
  Buffalo Sauce:
  - ½ cup plus 2 tablespoons hot sauce
  - 2 tablespoons ghee (or butter)
  - 1 tablespoon lemon juice
  - 1 clove garlic, minced
  - ½ teaspoon paprika
  - ¼ teaspoon cayenne
  - Salt, to taste
  Directions
  
  1. In a small bowl, mix together almond flour, tapioca flour, chili powder, paprika, cayenne, and salt. In another small bowl, whisk together the eggs. Set up an assembly line with cauliflower, eggs, and flour mixture.
  
  2. Bread the cauliflower by dipping it in the egg mixture, fully coating. Roll in the flour mixture, fully coating. Place on a plate and repeat with remaining cauliflower.
  
  3. Place cauliflower in the Airfryer basket, evenly spreading out and leaving room in between each piece so the air can flow through them. Spray cauliflower with a light coat of olive or avocado oil. Close drawer, set Airfryer on manual at 375°F for 15 minutes, pausing halfway through to stir them up. Make sure they are still spread out after you stir them around. You will probably have to cook cauliflower in two or more batches to ensure they are not overcrowded depending on the size of your Airfryer.
  
  4. When the cauliflower is almost done, make the sauce. Add hot sauce, ghee, lemon juice, garlic powder, paprika, cayenne, and salt to a small saucepan over medium-low heat. Cook until warmed through and combined, about 3 minutes.
  
  5. Once cauliflower is done, add to a large bowl and pour buffalo sauce over cauliflower. Carefully mix to coat the cauliflower.
  
  6. Serve with carrot sticks, celery sticks, blue cheese dip, or eat as is. Enjoy!
  
  *If using a conventional oven heat to 450F and cook for 20 minutes until cauliflower is golden and tender. Transfer to bowl and pour buffalo sauce over cauliflower.
  
  Enjoy!
  
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  Posted in Appetizer, Easy recipes, Vegetables, Vegetarian | Tagged Airfryer, Buffalo bites, Cauliflower, Healthy
- 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 the messy cleanup. 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 halfway. 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
- SPICY ROASTED EDAMAME
  
  Posted at 9:44 am by Good Dinner Mrs Mellen
  
  Mar 23rd
  SPICY ROASTED EDAMAME
  
  At a local restaurant, I ordered my first spicy edamame as an appetizer and I was hooked on spicy edamame. I use frozen edamame, season and roast. Easy, delicious, I think even better than the restaurant version!
  
  1 (1-pound) bag frozen edamame, in the pod (green soybeans)
  
  1 tablespoon olive oil
  
  2 thinly sliced garlic cloves
  
  2 teaspoons sea salt
  
  1 teaspoon chili powder
  
  1/4 teaspoon red pepper flakes
  
  1/2 teaspoon dried oregano
  
  Preheat oven to 375 F. Place edamame in a large bowel. In a small bowl combine oil, sliced garlic, salt, chili powder, pepper flakes, and dried oregano. Pour oil mixture over edamame.
  
  Bake edamame in the oven for 12 to 15 minutes until pods begin to brown. Stir once halfway through cooking. Serve warm.
  
  Enjoy!
  
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  Posted in Healthy, vegan, Vegetables, Vegetarian | Tagged easy quick, Edamame, spicy
- 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 paired 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!
  
  gooddinnermrsmellen.com
  
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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
- Brussels Sprouts Apple Salad with Pistachios and Shaved Parmesan Cheese
  
  Posted at 6:19 pm by Good Dinner Mrs Mellen
  
  Nov 8th
  Brussels Sprouts that neglected and shy little bulbs have become trendy – the darling of the vegetable world. Healthy, tasty, versatile, a chameleon, changing depending on the pairing – never boring or the same. Steamed, baked, roasted, raw in a salad your choices of preparation are endless. For a deliciously healthy autumn salad, I love fresh raw Brussels Sprouts combined with apples, pistachios and shaved parmesan cheese- dressed with a light lemon vinaigrette.
  
  Brussels Sprouts Apple Salad with Pistachios and Shaved Parmesan Cheese
  
  4 cups thinly sliced Brussels Sprouts
  
  2 Granny Smith Apples, chopped
  
  1/2 cup chopped unsalted pistachios
  
  1/4 cup shaved Parmesan Cheese
  
  Lemon Vinaigrette
  
  3 tablespoons fresh lemon juice
  
  1/4 cup white balsamic vinegar
  
  2 teaspoon Dijon mustard
  
  1 teaspoon dried oregano
  
  1 clove garlic, minced
  
  1/2 teaspoon sea salt
  
  1/4 teaspoon fresh grounded black pepper
  
  1/2 cup olive oil
  
  Combine Brussels Sprouts, apples, pistachios and cheese in a bowl. Toss with lemon vinaigrette. (If you prefer you can serve vinaigrette on the side.) I like my salad lightly dressed. Refrigerate remanding vinaigrette for up to two weeks.
  
  Lemon Vinaigrette: Combine all the ingredients in a bowl and whisk to combine.
  
  Enjoy!
  
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  Posted in Healthy, Hearty Meal, light dinner, lunch, Salad, Vegetables | Tagged apples, Brussels Sprouts, Healthy, pistachios, salad
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