Easy recipe | Good Dinner Mrs Mellen

Tag: Easy recipe
- 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 messy clean up. 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 half way. 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 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 ounce) 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 bowel 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 a 8 x 10 baking dish. I used a Le Crueset 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 times, 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!
  
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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 outside while remaining moist inside. And the wings are healthily 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 over night.
  
  Drain and put chicken in 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 red pepper.
  
  Enjoy!
  
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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!
  
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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 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 a 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 fresh baked bread and a bottle rich red wine for a elegant, easy company dinner. I set my table with an eclectic assortment of dishes and glasses, light tapered and votive candles, dim the dinning room chandelier and build a roaring fire. Then I can sit and enjoy entertaining friends for dinner rather 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, pealed and slice
  
  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 large pot. Cook the beef to rare, remove from pot. And set aside. Cook garlic and onions in pot until translucent, don’t brown.
  
  Add wine, and beef stock to pan, scrape up any pieces stuck to 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 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 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
- New Year’s Eve Appetizers
  
  Posted at 10:23 am by Good Dinner Mrs Mellen
  
  Dec 28th
  Looking for some casual New Year’s Eve Appetizers for an easy celebration with no fuss yet so tasty to your family and friends will just love; I have a few suggestions for you. Both my Baked Brie with Olive Tapenade and Baked Artichoke are perfect for any celebration. I usually purchase hummus, tabbouleh and tzatziki , cut up some carrots, celery, peppers, cucumbers and serve for a array of snacks. Then we open some bubbly and ring in the New Year!
  
  Purchased puff pastry is so easy to use with wonderful professional result that anyone even a beginning cook can wow their guests. I like to make different spreads for my baked brie, sometimes sweet and sometimes savory. If you love olives this is your baked brie. You can either make your own olive tapenade, you can find the recipe below or save time by purchasing store made tapenade. Decorate with slice olives creating a delicious tasting, easy, appetizer.
  
  Baked Brie with Olive Tapenade
  
  1/2 package of frozen puff pastry (one sheet)
  
  1 egg
  
  1 teaspoon water
  
  1/4 cup homemade tapenade or purchased
  
  1 (8 ounce) Brie Round
  
  sliced olives
  
  Thaw the pastry sheet at room temperature for 20 minutes. Preheat oven to 400 F. Mix egg and water. Unfold pastry sheet on lightly floured surface. Roll into 12″ square. Cut pastry to make a 10 inch circle. Spread olive tapenade spread to within 1 inch of pastry edge. Place cheese round on top. Brush edges of puff pastry with egg mixture. Fold two opposite sides over cheese. Trim remaining two sides to 2″ from edge of cheese. Fold these two side on the Brie. Press edges to seal. Place seam side down on baking sheet. Decorate top with rolled out reaming pastry to decorate like a holiday package. Brush with egg mixture. Bake 20 minutes or until golden. Let stand 1 hour. Serve with crackers.
  
  Olive Tapenade
  
  1 cup pitted kalamata olives (you can use any vary of olives)
  
  1 clove chopped garlic
  
  1/4 cup olive oil
  
  1 teaspoon capers
  
  1 teaspoon herbs de Provence
  
  In mini food processor, combine olives garlic and process until olives are from a spread. Add oil, capers and herbs de Provence. Process until blended.
  
  Baked Artichoke Dip
  
  I keep marinated artichokes in my pantry, along with mayonnaise and parmesan cheese in my refrigerator for this quick and easy dip which I can make for guests. A favorite with my family!
  
  2 jars(6.5 oz) marinated artichokes, chopped
  
  1 cup mayonnaise
  
  1 cup graded parmesan cheese
  
  1 tablespoon capers, chopped
  
  whole capers for garnish
  
  Preheat oven 350F. Combine first four ingredients. Place in baking dish, I like to use a decorative pie dish or white baking dish. Tope with whole capers. Bake for 25 – 30 minutes until golden. Serve with crackers or toasted pita bread.
  
  Enjoy!
  
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  Posted in Appetizer, Holiday Celebrations, New Year's Eve | Tagged artichokes, brie, Easy recipe, New Year's Eve, olives
- 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
- Chicken Veronique
  
  Posted at 8:29 am by Good Dinner Mrs Mellen
  
  Mar 31st
  This is a wonderful country french chicken dish that I have made for years. It can be made earlier in the day and reheated before serving. I dress this dish down or up depending on the occasion. If I want to make it more Sunday or company fancy I use split chicken breast, or for everyday I use an assortment of chicken pieces. Either way it is an easy and wonderful meal that will be enjoyed by everyone.
  
  Chicken Veronique
  
  Assortment of Chicken pieces ( Split breast, thighs and legs) about 3 lbs total or 6 Split Breast
  
  1 tablespoon butter
  
  2 tablespoon olive oil
  
  8 oz white mushrooms, sliced
  
  2 leeks, thinly sliced( Use just the white part of the leek)
  
  2 garlic cloves, crushed
  
  2 tablespoon flour
  
  1/2 teaspoon salt (optional)
  
  1 teaspoon dried rosemary leaves
  
  1 teaspoon dried thyme leaves
  
  1/4 teaspoon pepper
  
  1 bay leaf, crushed
  
  1 can (10 3/4-oz size) chicken broth( I use low fat, low salt)
  
  1/2 cup dry white wine
  
  1 1/2 cup of seedless green grapes
  
  Small cluster of green grapes for garnish
  
  1. Rinse chicken and wipe with damp paper towel
  
  2. Heat butter and oil in large, heavy skillet, brown chicken, a few pieces at a time, turning on all sides. Remove chicken as it browns. When finished browning chicken remove any excess drippings except 2 tablespoons.
  
  3. Add mushrooms, garlic and leeks to skillet and cook for about 3 – 5 minutes until until cooked.
  
  4. Wish together flour, wine, and chicken broth add to mushroom mixture. Add salt, rosemary, thyme, pepper, bay leaf, and grapes to pan.
  
  5. Bring just to boiling, stirring. add browned chicken: reduce heat and simmer covered, until tender – about 30- 40 minutes: turn occasionally.
  
  6. I like to serve this over couscous but you can serve over white rice. Cook couscous according to package instruction. Place couscous in large casserole dish. Place Chicken on top and then pour sauce over. Garnish with cluster of green grapes.
  
  Enjoy!
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  Posted in Casserole, Chicken, company dinner, family meals, Good Dinner Mrs Mellen, Hearty Meal, Stew, Uncategorized | Tagged chicken stew, Easy recipe, grapes
- Lemon Poppy Seed Cake
  
  Posted at 9:17 am by Good Dinner Mrs Mellen
  
  Mar 1st
  Baking has been a passion of my since I made my first cake as a young child. I learned from my mother an exceptional baker as well as a cook. With her by my side assisting me I made my first cake – a basic moist white cake with chocolate frosting, better know as the classic birthday cake. From that day on I have continue by love of baking becoming an accomplished baker. And yes sometimes I still make that classic birthday cake, a family favorite.
  
  I created my Lemon Poppy Seed Cake to combine flavors that I love lemons, poppy seeds and white chocolate. The cake has a hint of tang topped with the smooth sweet white chocolate ganache, like yin and yang.
  
  Lemon Poppy Seed Cake
  
  INGREDIENTS
  
  1 cup unsalted butter, at room temperature, plus more for pan
  
  3 cups all-purpose flour plus more for pan
  
  1 tablespoon baking powder
  
  2 teaspoons kosher salt
  
  2 1/2 cups sugar
  
  1 can Solo Poppy Seed Cake and Pastry Filling
  
  4 large eggs separated
  
  1 teaspoon vanilla
  
  2 teaspoons lemon zest
  
  2 teaspoons lemon juice
  
  1 cup buttermilk
  
  1/4 cup slivered almonds
  
  RECIPE PREPARATION
  
  Preheat over to 350F. Butter and flour 12 cup Bundt pan or 10 cup tube pan: set aside. Whisk flour, baking power and salt in a medium bowl. Beat butter and sugar in large bowl with electric mixer until light and fluffy.  Add poppy filling and beat until blended. Beat in egg yolks, 1 at a time, beating well after each addition.  Stir in dry ingredients in thirds alternating with buttermilk, start and end with dry ingredients. Beat egg whites in separate bowl with electric mixer until stiff peaks form. Fold beaten egg whites into batter. Add vanilla, lemon zest and lemon juice. Bake for 60-70 minutes or until cake tester comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan and cool completely.
  
  Drizzle white chocolate Ganache over cake.  Sprinkle slivered almonds on top.
  
  White Chocolate Ganache
  
  Place finely chopped chocolate in small heatproof bowl.Set over warm water on low heat (water should not touch bottom of bowl).Stir very frequently until almost melted. Remove from heat and hot water; stir until smooth, pressing out any lumps with back of spoon or a rubber spatula.
  
  In small saucepan over low heat, heat cream just unto simmer stirring frequently. Remove from heat, add about two-thirds of hot cream into melted white chocolate. Stir gently to incorporate, then beat or whisk until smooth.
  
  Enjoy!
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  Posted in Baking, Cake, desserts, Good Dinner Mrs Mellen, Uncategorized | Tagged Easy recipe, Lemon Poppy Seed Cake, white chocolate ganache
- Roasted Pork Loin Chop White Beans for Two
  
  Posted at 9:00 am by Good Dinner Mrs Mellen
  
  Jan 22nd
  No time to cook shouldn’t be an excuse not to have deliciously easy meal every night. With a little planning you can have a wonderful meal in thirty minutes. And marinating the pork chops over night infuses extra flavor and tenderness. This recipe is easily doubled to feed four. Add a fresh salad, crusty bread for a wonderfully tasty quick meal that is short on time and long on flavor.
  
  Roasted Pork Loin Chop White Beans for Two
  
  2 thick Pork Loin chops
  
  4 tablespoon olive oil
  
  2 tablespoon fresh lemon juice
  
  2 cloves chopped garlic
  
  1 tablespoon crushed rosemary
  
  1 teaspoon sweet paprika
  
  1/2 teaspoon fresh ground pepper
  
  1/2 teaspoon kosher salt
  
  1 can(15.5 oz) cannellini beans, rinsed
  
  Place pork chops in leak proof plastic bag. Combine all the remaining ingredients except the beans in a bowl. Pour marinade into the plastic bag with pork chops shake to coat refrigerating overnight. The following day preheat oven to 475F. Place rinsed beans in baking dish. Remove pork chops from plastic bag placing on top of beans. Pour marinade over pork chops and beans. Roast for 30 minutes.
  
  Enjoy!
  
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  Posted in dinner, dinner for two, Main Dish, Main Meal, Uncategorized | Tagged Easy recipe, pork chop, white beans
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