Easy recipe | Good Dinner Mrs Mellen

Tag: Easy recipe
- VEGETARIAN BEAN CHILI WITH MOIST CORN BREAD
  
  Posted at 5:40 pm by Good Dinner Mrs Mellen
  
  Oct 20th
  There are so many vegetarian chili recipes that make absolutely delicious healthy chili. I love to make my vegetarian chili with loads of beans and I add veggie crumbs for extra protein. My recipe is low in salt making it even extra healthy. If you use flavorful spices salt is not needed.
  
  VEGETARIAN BEAN CHILI
  
  1 tbsp. olive oil
  
  1 each red and green bell pepper, coarsely chopped
  
  1/2 cup chopped onion
  
  2 cloves minced garlic
  
  3 cans (14 1/2 oz. each) no salt added diced tomatoes
  
  2 cans (15.5 oz.) black beans, drained and rinsed
  
  2 can (15.5 oz.) garbanzos beans, drained and rinsed
  
  1 box (32 oz.) unsalted vegetable stock
  
  3 tbsp. tomato paste
  
  2 tsp chili powder
  
  1 teaspoon oregano leaves
  
  1/2 teaspoon ground cumin
  
  1 package (12 oz) Lightlife Smart Ground
  
  Heat oil in a large saucepan on medium heat. Add bel peppers, onion, and garlic; cook and stir 8 to 10 minutes or until tender.
  
  Stir in remaining ingredients. Bring to boil. Reduce heat to medium-low; simmer 1 hour, stirring occasionally.
  
  Makes 8 servings.
  
  Corn Bread
  
  INGREDIENTS
  
  1 cup Indian Head Yellow Corn Meal
  
  1 cup all-purpose flour
  
  1/2 cup sugar
  
  1 teaspoon salt
  
  1 Tablespoon baking powder
  
  1/2 cup oil
  
  2/3 cup milk
  
  2 eggs, beaten
  
  PREPARATION
  
  Preheat oven to 400 degrees. Combine cornmeal, flour, sugar, baking powder and salt in a bowl. Mix oil, egg, and milk together and add to dry ingredients, mixing until batter is uniform. Bake in a greased 9″x9″x2″ pan for 20-25 minutes.
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  Posted in Easy recipes, Good Dinner Mrs Mellen, Healthy, Hearty Meal, lunch, Main Dish, Main Meal, vegan, Vegetarian, Weeknight dinner | Tagged beans, CORN BREAD, Easy recipe, INDIAN HEAD CORN MEAL, vegan, VEGAN CHILI
- 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
- Mediterranean Orzo Salad with Chickpeas, Goat Cheese and Olives
  
  Posted at 6:47 am by Good Dinner Mrs Mellen
  
  Jul 1st
  Warm weather and refreshingly different salads two of my favorite things. I find salads not only fun to make trying different combinations of ingredients but easy to make. Almost any salad you can think of is do ahead and easy to transport to family and friends’ homes or on a picnic. Being of Italian heritage I love the flavors of the Mediterranean areas with wonderfully flavorful seasonings. What I like most about this salad is the interesting combination of orzo, a rice-shaped pasta, with chickpeas, goat cheese, and olives. Just add some lemon, garlic, oil and fresh oregano to bring out the other ingredients. I almost forgot I have been adding Sesame Tahini to many of my salads for a more intense taste. I think you’ll really enjoy this salad!
  
  Mediterranean Orzo Salad with Chickpeas, Goat Cheese and Olives
  
  1 1/2 cups orzo, cooked according to package instructions
  
  1/4 cup olive oil
  
  juice of one lemon
  
  1 clove of garlic, minced
  
  1 teaspoon Sesame Tahini
  
  15-oz can chickpeas, drained and rinsed
  
  2 tablespoon chopped oregano
  
  1/4 teaspoon freshly ground pepper
  
  5 ounces goat cheese, crumbled
  
  1/2 cup kalamata olives chopped
  
  In a large bowl, whisk together oil, lemon juice, and sesame tahini. Add the chickpeas, orzo, oregano, and pepper. Gently stir in goat cheese then olives. Serve over a bed of lettuce. Chill until ready to serve.
  
  Enjoy!
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  Posted in Easy recipes, Food, Salad, Vegetarian | Tagged barbacue, Chickpeas, Easy recipe, goat cheese, July 4th, Orzo salad
- Linguine with Cherry Tomatoes and Pesto Sauce
  
  Posted at 1:19 pm by Good Dinner Mrs Mellen
  
  Jun 29th
  Cooking and good food is in my blood. Both my grandmother and mother were accomplished cooks who could combine a few ingredients into a memorable feast that you would never forget. I learned from both these exceptional women that their love of cooking for family and friends was their secret ingredient that flavored their dishes better than any expensive seasoning or ingredient. Being of Italian heritage, tomatoes, basil, garlic, olive oil, and pasta were the basis for many of the meals they cooked when I was growing up in Bucks County, Pennsylvania along the Delaware River. The Delaware Valley before all the housing developments was rich land with farms that went for miles. My grandmother and mother’s summer season gardens overflowed with the most beautiful fresh produce perfect for making Linguine with Cherry Tomatoes and Pesto Sauce. I’ve attempted to create the flavors from one of their signature dishes. Both women never used a recipe they just added a pinch of this, a dash of that magically creating breathtaking food!
  
  Linguine with Cherry Tomatoes and Pesto Sauce
  
  1-pint cherry tomatoes
  
  2 tablespoon olive oil
  
  4 cloves garlic, minced
  
  2 tablespoons fresh basil, chopped
  
  1/2 teaspoon salt
  
  1/4 teaspoon crushed red pepper
  
  1/4 cup pesto sauce*
  
  12 oz of fresh linguine
  
  1 tablespoon butter
  
  Preheat oven 425F. Place the first six ingredients in a baking dish ad roast for 20 minutes until tomatoes are hot and bubbly. Cool. Add pesto sauce to tomatoes; stirring until combined. Cook pasta according to package directions. Drain and reserve 1/4 cup water from the pasta. Place pasta in large bowel toss with 1 tablespoon butter and reserved water. Add tomato/pesto sauce and toss again. Serve with fresh grated Parmesan cheese.
  
  Pesto Sauce
  
  4 cups packed fresh basil
  
  1/2 cup olive oil
  
  1/2 cup pine nuts
  
  2 cloves garlic
  
  1/2 parmesan cheese
  
  1/2 cup olive oil
  
  1/2 teaspoon sea salt
  
  Combine basil, oil, pine nuts, and garlic in a blender. Blend until paste forms, stopping often to push down basil. Add both kinds of cheese and salt; blend until smooth. Transfer to a small bowl. Freeze unused pesto.
  
  Enjoy!
  
  Enjoy!
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  Posted in Easy recipes, family meals, Farm Fresh Produce, Food, Good Dinner Mrs Mellen, pasta, vegan, Vegetarian, Weeknight dinner | Tagged Easy recipe, farm fresh, pasta, Pesto Sauce, sunday dinner, tomatoes
- Watermelon, Tomato and Feta Salad
  
  Posted at 4:27 pm by Good Dinner Mrs Mellen
  
  Jun 15th
  Watermelon is synonymous with hot summer days, infused with sun-kissed flavor. I remember growing up waiting – not patiently- for my mother to cut the biggest watermelon for us to enjoy when we returned home from a day spent at the pool baking in the sun. (we didn’t know about sun protection then) Instantly cooling and so refreshing!
  
  I still slice up watermelon to serve for family and friends on hot summer days. Perfect after a barbecue or here in New England, we’re fond of clam bakes. For parties or picnic, I love to splurge making a watermelon salad adding tomatoes, red onion and feta cheese with a sweet and salty dressing. Fresh mint and a pinch of Himalayan pink salt just the perfect finishing touch.
  
  1 small watermelon (about 3 – 5 lb.)
  
  1/2 c. fresh mint, finely chopped
  
  1/4 c. red onion, thinly sliced
  
  12 oz. cherry, halved
  
  2 tbsp. olive oil
  
  2 tbsp. fresh lime juice
  
  1 tsp. pure honey
  
  Kosher salt and black pepper
  
  1/4 cup Crumbled feta
  
  pinch of Pink Himalayan salt
  
  Remove the rind from watermelon and cut the flesh into 1/2 inch-thick cubes; arrange on a platter. Top with fresh mint, red onion, cherry tomatoes. Combine olive oil, fresh lime juice, pure honey, and kosher salt and black pepper in a bowl. Spoon over watermelon; top with crumbled feta. Sprinkle with a pinch of Pink Himalayan salt.
  
  If you are taking on a picnic or to a party assemble salad at your location.
  
  Enjoy!
  
  Enjoy!
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  Posted in entertaining, Good Dinner Mrs Mellen, Salad, summertime recipes, Vegetarian | Tagged Easy recipe, Feta Cheese, summer salad, watermelon salad
- 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
- BAKED RIGATONI WITH WHITE SAUCE AND MUSHROOMS
  
  Posted at 10:28 am by Good Dinner Mrs Mellen
  
  Mar 17th
  In the winter I like to make hearty, flavorful meals that are quick and easy; especially living in New England where we have harsh winters. When the snow starts to fall, drifting against my front door I go to my pantry looking for pasta. Instead of Lasagna noodles, I used Rigatoni to make an easy Baked Rigatoni filled with mushrooms, cheeses and topped with a Bechamel sauce. This is a basic sauce white sauce that anyone can make. Don’t let the French name fool you. Make a large salad arranging tomatoes, cucumbers, on endive lettuce. Top with feta cheese. Pour a light light balsamic vinaigrette over the salad. Serve with crisp fresh bread. And don’t forget a glass of wine!
  
  Ingredients
  
  1 pound box DeCecco Rigatoni no.24
  
  2 1/2 cups whole milk
  
  5 tablespoons unsalted butter, divided
  
  1/4 cup all-purpose flour
  
  2 teaspoon of sea salt
  
  1 teaspoon freshly ground black pepper
  
  2 teaspoon ground nutmeg
  
  8 ounces portobello mushrooms, sliced
  
  three leeks, thinly sliced
  
  1 tablespoon fresh thyme
  
  1 carton (8 ounces) whole milk ricotta
  
  8 ounces fresh mozzarella, divided in half.
  
  1/2 cup freshly ground Parmesan, plus 1 tablespoon
  
  Directions
  - Preheat the oven to 375 degrees F.
  - Heat 1 tablespoon of oil and 1 tablespoon of the butter in a large (12-inch) saute pan. When the butter melts, add the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes until the mushrooms are tender and they release some of their juices. Add sliced leeks and thyme. If the mushrooms are dry add another tablespoon oil. Saute for an additional 5 minutes to make sure leeks and mushrooms cook evenly Set aside.
  - In a small bowl combine ricotta, 1/2 mozzarella chopped and 1/2 cup parmesan cheese. Set aside until assembly.
  - Bring a large pot of water to a boil with 1 tablespoon salt. Add the rigatoni and cook for 14 minutes, stirring occasionally. Drain and set aside.
  - For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 4 tablespoons (1/2 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add salt, pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.
  - To assemble the baked rigatoni, spread some of the sauce in the bottom of an 8 x 10 baking dish. I used a Le Creuset dutch oven. Arrange a layer of noodles on top, then 1/2 cheese mixture topped with1/2 of the mushrooms, then sauce. Repeat 1 more time, layering noodles, cheese, mushrooms, and sauce. Top with a final layer of noodles and sauce, remaining mozzarella, sliced and sprinkle with the remaining tablespoon Parmesan. Add a touch of nutmeg on top.
  - Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.
  Enjoy!
  
  gooddinnermrsmellen.com
  
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  Posted in Casserole, Good Dinner Mrs Mellen, Hearty Meal, Main Dish, Main Meal, pasta, Vegetarian | Tagged BAKED RIGATONI, DECECCO RIGATONI, Easy recipe, Hearty Meal, WHITE SAUCE
- TUSCAN CHICKEN WINGS
  
  Posted at 5:41 am by Good Dinner Mrs Mellen
  
  Feb 25th
  TUSCAN CHICKEN WINGS
  
  I love my Phillips Air Fryer. Chicken wings made in the air fryer are crispy on the outside while remaining moist inside. And the wings are healthy since they are not fried. My recipe calls for crushed red pepper which gives the wing a little kick. If you don’t want the heat you can eliminate the crushed red pepper from the recipe without impacting the flavor.
  
  2 pounds chicken drumettes or party wings
  
  juice of 1/2 lemon, about 1/4 cup
  
  2 tablespoon olive oil
  
  2 cloves of garlic, peeled and smashed
  
  1 tablespoon dried oregano
  
  2 springs fresh rosemary, stripped and roughly chopped
  
  1 teaspoon crushed red pepper*
  
  2 teaspoons sea salt
  
  In a large bowl, mix together the lemon juice, olive oil, garlic, oregano, rosemary, pepper, and salt. Add chicken wings and toss to coat. Marinate in the refrigerator for an hour or overnight.
  
  Drain and put the chicken in the basket of Phillips air fryer. Cook on 375 F for 20 minutes or until browned.
  
  *If you want less spice use 1/2 teaspoon crushed red pepper.
  
  Enjoy!
  
  gooddinnermrsmellen.com
  
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  Posted in Chicken, Easy recipes, Good Dinner Mrs Mellen, Healthy | Tagged chicken wings, Easy recipe, Philips Air Fryer, quick
- Fried Mac and Cheese
  
  Posted at 2:14 pm by Good Dinner Mrs Mellen
  
  Feb 23rd
  When I was a young girl I loved my mother’s baked macaroni and cheese. My mother would fry the leftover mac and cheese in butter for my lunch the next, better in my opinion than the original dish. I sometimes abandon my normal lunch salad and indulge in fried mac and cheese with each bite taking me back to the having lunch on the snack bar in our kitchen so long ago especially cooked for me by my mother. Pure comfort food!
  
  Fried Mac and Cheese
  
  Heat 4 tablespoons butter in frying pan. Add chopped up leftover macaroni and cheese. Fry until cheese starts to melt and macaroni is hot. Season with sea salt and pepper to taste.
  
  Three Cheese Baked Mac and Cheese
  
  Enjoy!
  
  gooddinnermrsmellen.com
  
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  Posted in Easy recipes, Food, Good Dinner Mrs Mellen, pasta | Tagged comfort food, Easy recipe, fried, lunch, mac and cheese
- Hearty Beef Stew with Beets and Carrots
  
  Posted at 10:55 am by Good Dinner Mrs Mellen
  
  Jan 12th
  New England winters are cold, snowy, and harsh! I love to embrace the weather with an old fashioned stick to your bones, comfort food; my remedy for enjoying the winter season. My beef stew is a twist on the traditional recipe, I add beets instead of potatoes. Beets are full of nutritional and add deep red color to the stew. If beets aren’t to your liking you can substitute potatoes. I suggest you give the beets a try, you will be surprised by how delicious and tasty beets are in the stew. Beef tenderloin, so flavorful, adds a company-worthy touch to this stew. As an accompaniment to the stew I toss a beautiful salad( I like arugula)*, add freshly baked bread and a bottle rich red wine for an elegant, easy company dinner. I set my table with an eclectic assortment of dishes and glasses, light tapered and votive candles, dim the dining room chandelier and build a roaring fire. Then I can sit and enjoy entertaining friends for dinner rather than spending time in the kitchen. The stew can be made a day ahead and gently warmed before serving.
  
  2 pounds beef tenderloin, cut 1-inch cubes
  
  Flour (for dredging)
  
  2 tablespoons butter
  
  2 tablespoons oil
  
  4 cloves garlic, minced
  
  2 shallots, chopped
  
  2 cups dry red wine
  
  2 cups beef stock
  
  2 cups homemade tomato sauce
  
  4 sprigs of fresh thyme
  
  1 bay leaf
  
  1 onion peeled and studded with 4 cloves
  
  3 red beets, peeled and sliced
  
  2 cups of baby carrots, sliced
  
  1 cup fennel, thinly sliced
  
  Salt and ground black pepper
  
  1/2 cup chopped parsley
  
  Preheat oven 400F. Dredge meat in flour. Melt butter and oil in a large pot. Cook the beef to rare, remove from pot. And set aside. Cook garlic and onions in the pot until translucent, don’t brown.
  
  Add wine, and beef stock to the pan, scrape up any pieces stuck to the bottom. Add tomato sauce, thyme and bay leaf. Bring to a boil, cover and simmer 1/2 hour.
  
  Add beef, onion, beets, carrots, fennel. Cover and bake in the oven for 1 hour. Salt and pepper to taste. Remove thyme sprigs and bay leaf. Toss with parsley and serve.
  
  *Arugula Salad
  
  1/2 pound fresh arugula (3 large bunches)
  
  Lemon Vinaigrette:
  
  1/4 cup freshly squeezed lemon juice (two lemons)
  
  1/2 cup olive oil
  
  1/2 teaspoon kosher salt
  
  1/4 teaspoon freshly ground black pepper
  
  1/4-pound piece Parmesan cheese
  
  Cut off stems of arugula. Wash by filling the sink with cold water and toss for the arugula for a few minutes. Spin-dry the leaves and place them in a large bowl.
  
  In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing to moisten arugula. Toss well and place on individual salad plates.
  
  Use a cheese knife or vegetable peeler to shave the parmesan into large shards and arrange on the arugula.
  
  Enjoy!
  
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  Posted in Good Dinner Mrs Mellen, Hearty Meal, Main Dish, Main Meal, Stew | Tagged beef stew, beets, company dinner, Easy recipe, Make ahead, wine
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