Easy recipe | Good Dinner Mrs Mellen

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- Linguine with Cherry Tomatoes and Pesto Sauce
  
  Posted at 10:00 am by Good Dinner Mrs Mellen
  
  Aug 15th
  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, Food, Good Dinner Mrs Mellen, Healthy, Italian, Main Dish, Main Meal, Mediterranean diet, pasta, Tomato | Tagged Easy recipe, linguine, pasta, Pesto Sauce, tomatoes
- Farmer’s Market Tomato Quiche
  
  Posted at 10:00 am by Good Dinner Mrs Mellen
  
  Aug 9th
  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.
  
  Enjoy!
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  Posted in Baking, Easy recipes, eggs, family vacation, Farm Fresh Produce, Food, Good Dinner Mrs Mellen, quiche, Tomato, Vegetarian | Tagged Easy recipe, farm fresh veggies, Tomato Quiche
- Grilled Summer Vegetables
  
  Posted at 1:42 pm by Good Dinner Mrs Mellen
  
  Aug 8th
  My town like many towns has a wonderful weekly farmer’s market each week where local farms sell fresh produce. Beautiful ripe heirloom tomatoes glistening with morning dew, the deepest aubergine eggplant, plump zucchini along with a red, orange, and yellow peppers just beckoning to be grilled.
  
  3 red peppers
  
  3 orange peppers
  
  3 yellow peppers
  
  2 large eggplants
  
  2 large zucchinis
  
  1/2 teaspoon sea salt
  
  1/4 teaspoon fresh pepper
  
  1/2 cup olive oil
  
  1/4 cup fresh lemon juice
  
  1/4 cup fresh basil, finely chopped
  
  1 tablespoon fresh french thyme, finely chopped
  
  Remove stems and seeds from peppers then slice in quarters. Slice eggplant and zucchini horizontally. Place vegetables in a large bowl. Sprinkle with salt and pepper. Combine olive oil, lemon juice, basil, and thyme. Pour over vegetables then toss. Let sit for 30 minutes to marinate flavors. Preheat grill. Grill vegetables turning every five minutes until tender. Arrange on a platter. Serve at room temperature. You can grill a day ahead and refrigerate. Bring to room temperature before serving.
  
  Enjoy!
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  Posted in Appetizer, Easy recipes, Farm Fresh Produce, Food, Good Dinner Mrs Mellen, Healthy, Mediterranean diet, summertime recipes, vegan, Vegetables | Tagged Easy recipe, farm fresh veggies, grilling veggies, healthy side dishes
- Watermelon and Feta Cheese Salad
  
  Posted at 8:20 am by Good Dinner Mrs Mellen
  
  Aug 4th
  Watermelon is synonymous with hot summer days, infused with sun-kissed flavor. I remember growing up waiting – not patiently- for my mother to cut an enormous 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. I love to splurge, for parties or picnics, 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 tomatoes, 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, 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 Food, Good Dinner Mrs Mellen, Healthy, Salad, Tomato, Vegetarian | Tagged Easy recipe, easy summer salads, Feta Cheese, salad, Summertime salad, watermelon
- Easy Southwest Baked Beans
  
  Posted at 10:04 am by Good Dinner Mrs Mellen
  
  Jul 11th
  Summertime barbecues are the best. My requirements for barbecue food are simple -easy, flavorful, and tasty! I slow cook baked beans to enhance the flavor. And I add black beans, red kidney beans, and chili for a southwest flavor. And for some tang, maple syrup.
  Vegetarian beans make this a perfect vegan addition to your barbecue or picnic.
  
  2 tablespoons olive oil
  1 medium onion, cut into small dice
  1/2 medium red pepper, cut into small dice
  3 cans (16 ounces each) vegetarian beans
  1 can (15.5 ounces) red kidney beans
  2 can (15.5 ounces) black beans
  3/4 c. barbecue sauce
  1/4 c. maple syrup
  1/4 c. distilled or cider vinegar
  1 tablespoon chili powder
  2 tsp. dry mustard
  
  Adjust oven rack to lower-middle position and heat oven to 325 degrees.
  Heat olive oil in a saucepan. Add onions and peppers pan and sauté until tender, about 5 minutes.
  Combine beans and the remaining ingredients in a large bowl. Add onions and peppers.
  Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.
  
  Enjoy!
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  Posted in Barbecue, vegetables,easy,, Good Dinner Mrs Mellen, Healthy, vegan, Vegetarian | Tagged baked beans, barbecue, Easy recipe, summertime food, vegan
- Edamame, Farro, Chickpea Salad with Tangy Dressing
  
  Posted at 10:00 am by Good Dinner Mrs Mellen
  
  Jun 29th
  I love bold salads with flavor, texture, and color – perfect for summertime picnics and barbecues. And I also strive to make salads healthy. In my edamame salad, I used farro, an ancient Italian grain that brings a nutty flavor to any dish. Quinoa can be substituted if you prefer. Also, I used honey but if you want a vegan salad, maple syrup can be used.
  
  The result is a crunchy, tangy, flavorful salad that will thrill your family and friends.
  
  1 cup farro
  
  1 package (10.5 oz) frozen shelled edamame, steam in bag
  
  1 can (15.5oz) Chickpeas rinsed and drained
  
  1/4 cup toasted almonds
  
  1/4 cup dried cranberries
  
  Dressing
  
  1/4 cup olive oil
  
  1/4 cup rice wine vinegar
  
  1 tablespoon honey or maple syrup
  
  1 tablespoon toasted sesame oil
  
  1 1/2 teaspoon liquid aminos, I use Bragg
  
  1 teaspoon freshly squeezed lemon juice
  
  1 clove garlic, minced
  
  1/2 teaspoon sea salt
  
  1/4 teaspoon black pepper
  
  Cook farro according to package instructions. Drain farro, and place farro in large serving bowl to cool. Steam edamame, set aside, cool.
  
  Make salad dressing. Combine all the ingredients in a bowl and whisk together.
  
  Add edamame, chickpeas, almonds, and cranberries to bowl with farro. Toss to combine. Drizzle dressing over, and stir.
  
  Chill until ready to serve.
  
  Enjoy!
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  Posted in Good Dinner Mrs Mellen, Healthy, Salad, vegan, Vegetarian | Tagged Chickpeas, Easy recipe, Edamame, farro, Summertime salad, Tangy dressing
- Orzo Caprese Salad with Lemon Vinaigrette
  
  Posted at 5:59 pm by Good Dinner Mrs Mellen
  
  Jun 13th
  Summertime, I love to make easy, delicious salads packed with flavor and fresh ingredients. My Orzo Caprese Salad with Lemon Vinaigrette is a family favorite. And the recipe is easily doubled to feed a large group.
  
  Always use the freshest ingredients and fresh basil is the best, so easy to grow.
  
  1 cup uncooked orzo
  
  1 cup chopped tricolored cherry tomatoes
  
  1/4 cup chopped fresh basil
  
  1 1/2 cup fresh mozzarella, cubed
  
  Prepare orzo according to package instructions. Drain and cool.
  
  Make vinaigrette and set aside.
  
  Add tomatoes, basil and mozzarella to orzo. Combine.
  
  Toss with vinaigrette. And chill for 2 hours or over night.
  
  1/2 teaspoon finely grated lemon zest
  
  2 tablespoons freshly squeezed lemon juice
  
  1 teaspoon sugar
  
  1/2 teaspoon Dijon mustard
  
  1/4 teaspoon fine sea salt, or to taste
  
  3 to 4 tablespoons extra-virgin olive oil
  
  Freshly ground black pepper to taste
  
  In a small bowl, whisk together the lemon zest, lemon juice, sugar, mustard and fine sea salt, whisking until the sugar and salt are dissolved. Add 3 tablespoon olive oil in slow stream, whisking until the dressing is well blended.
  
  Love this gadget, a lemon zester!
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  Posted in pasta, Salad, Vegetarian | Tagged easy, Easy recipe, Good Dinner Mrs Mellen, Healthy, pasta, salad, tomatoes, vegetarian
- Chocolate Pound Cake Zoom Baking Class
  
  Posted at 7:11 am by Good Dinner Mrs Mellen
  
  May 28th
  Please join me for my first zoom baking class on June 8th at 7 pm. I will be making my Chocolate Pound Cake with Chocolate Ganache and Chocolate Dipped Strawberries. Did I say chocolate three times???
  
  Throw a Zoom baking party! Invite some friends, a little wine or tea, and we’ll bake together!
  
  All proceeds benefit the Dedham Junior Women’s Club.
  djwc.org
  
  What You’ll receive.
  - Live baking lesson
  - Recipe with my notes
  - Visual tutorials & live chat to ask any questions
  Register
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  Posted in Baking | Tagged chocolate cake, Easy recipe, zoom baking class
- Veggie Pot Pie
  
  Posted at 10:00 am by Good Dinner Mrs Mellen
  
  May 11th
  I usually made a hearty Pot Pie in the cold winter months when the snow and wind blanket my home in wintery New England. However, this spring, I lightened up my Pot Pie by making an all-vegetable version, and I went crazy with a flaky puff pastry topping.
  
  Puff pastry is easy to use, turning you a master pâtissier. It is magical how flat sheets of dough puff into golden pastry in the oven.
  
  You can experiment with different veggies; I used a traditional mix. Have fun with your cooking!
  
  Ingredients
  
  2 tablespoons unsalted butter
  
  2 tablespoons extra-virgin olive oil
  
  1 (8-oz.) package sliced baby bella mushrooms
  
  4 medium carrots, halved lengthwise and cut into 1 ½-inch pieces
  
  2 medium leeks, white and light green parts only, sliced and rinsed (about 2 ½ cups)
  
  ½ teaspoons salt
  
  ¼ cup all-purpose flour, plus more for work surface
  
  3 cups vegetable stock
  
  3 tablespoons heavy whipping cream
  
  2 tablespoons greek yogurt
  
  2 tablespoons whole-grain mustard
  
  2 teaspoon dried thyme leaves, divided
  
  1 [17.3-oz.] package), frozen puff pastry, thawed
  
  1 large egg, lightly beaten
  
  6 ounces fresh English peas
  
  1 teaspoon flaky sea salt
  
  Directions
  
  1. Preheat oven to 425°F with rack in lower third position. Heat butter and
  
  oil in a 10-inch cast-iron skillet over medium-high until butter is melted
  
  and foamy. Add mushrooms in a single layer. Cook, undisturbed, until golden brown and crispy on bottoms, about 5 minutes. Toss mushrooms; cook, stirring occasionally, until liquid releases and evaporates, about 4 minutes. Add carrots, leeks, and salt. Cook, stirring occasionally, until carrots are just beginning to soften and leeks are tender, 6 to 8 minutes. Sprinkle evenly with flour. Cook, stirring constantly, until vegetables are fully coated and flour smells nutty and turns golden brown, about 1 minute. Add stock; bring to a boil over high. Reduce heat to medium-high. Cook, stirring occasionally, until liquid starts to thicken, about 3 minutes. Remove from heat; stir in whipping cream, yogurt, mustard, and 2 teaspoons of the thyme. Set aside to cool slightly, about 5 minutes.
  
  2. Meanwhile, roll pastry sheet out onto a lightly floured work surface into a 12-inch square. Cut evenly into 3 (4-inch-wide) strips. Cut each strip evenly into 6 triangles. Repeat with second puff pastry sheet. Stir together egg and 1 tablespoon water in a small bowl.
  
  3. Stir peas into warm vegetable mixture in skillet. Arrange pastry triangles in a circle pattern over mixture, leaving a slight (about ½-inch) overhang around skillet edges and slightly overlapping triangles. Brush pastry with egg mixture; sprinkle with flaky sea salt and remaining thyme.
  
  4. Place a baking sheet lined with aluminum foil on oven rack; place skillet on sheet. Bake in preheated oven until pastry is golden brown and filling is bubbly around edges, about 30 minutes. Remove from oven; let stand 10 minutes.
  
  Enjoy!
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  Posted in Casserole, dinner, Easy recipes, family meals, Food, Hearty Meal, One Pan Meals, vegetable bake, Vegetables, Vegetarian, Weeknight dinner | Tagged Easy recipe, Pepperidge Farm Puff Pastry, Pot Pie, vegetables, vegetarian
- 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
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