Easy recipe | Good Dinner Mrs Mellen

Tag: Easy recipe
- Roasted Sweet Potato Hummus
  
  Posted at 11:32 am by Good Dinner Mrs Mellen
  
  Jan 17th
  Hummus is a favorite dip in my family. We love all varieties, and making fresh hummus is so easy. I used healthy, flavorful sweet potatoes to create a colorful, tasty dip in this hummus recipe. Serve with veggies and pita bread for a foolproof dip!
  
  Sweet Potato Hummus
  
  2 medium sweet potatoes, about one pound, peeled and cut into 1-inch cubes
  
  3 cloves garlic
  
  4 tablespoons olive oil
  
  1 1/2 teaspoon salt
  
  1 (15.5 ounces) can chickpeas, rinse, and pat dry
  
  2 tablespoon tahini
  
  1 tablespoon lemon juice
  
  1/2 teaspoon crushed red peppers
  
  1/2 teaspoon black pepper
  
  Fresh vegetables
  
  Pita bread
  
  Garnish: olive oil, crushed red pepper
  1. Preheat over to 375°.
  2. Combine sweet potatoes, garlic, olive oil, and 1 teaspoon salt in a medium bowl. Stir to combine and place in a rimmed baking sheet.
  3. Bake until tender, 30 to 40 minutes. Let cool for 15 minutes.
  4. Place in the food processor bowl, cooked sweet potatoes mixture, chickpeas, tahini, lemon juice, red pepper, remaining 1/2 teaspoon salt, and black pepper. With the food processor running, pour the remaining 3 tablespoons oil through the food chute in a slow stream and pulse for 2 to 3 minutes. Refrigerate in an airtight container. It can be made a day ahead.
  5. Serve with vegetables and pita bread, and garnish with olive oil and red pepper.
  Enjoy!
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  Posted in Appetizer, Baking, beans, Food, Healthy, vegan, Vegetables, Vegetarian | Tagged appetizers, dips, Easy recipe, hummus, Pita bread, Sweet Potato, vegan
- Butternut Squash Galette in Olive Oil Dough
  
  Posted at 9:11 am by Good Dinner Mrs Mellen
  
  Jan 7th
  When glistening snow blankets New England, I turn to hearty, filling meals that are delicious and healthy. Butternut Squash is a favorite, soups, salads, roasted or baked; I find an abundance of uses for this versatile veggie.
  
  Like many since the pandemic, I’ve turned to making homemade bread and dough. And I especially adore making galette dough, rustic french that I fill with an array of delectable mixtures. Galettes can be savory as the main dish or sweet for dessert.
  
  Making galettes is excellent practice for improving your skills when working with dough.
  
  Olive Oil Galette Dough
  
  3/4 cup water (105°F to 115°F)
  
  1 package active dry yeast
  
  1 teaspoon sugar
  
  1 egg
  
  1 egg yolk
  
  2 tablespoons olive oil
  
  1 teaspoon salt
  
  2 1/2 to 3 cups bread flour, King Arthur Flour
  
  1. Combine the water, yeast, and sugar in a small bowl. Let stand for 5 to 7 minutes or until foamy. Meanwhile, in a large bowl, beat egg and egg yolk lightly with a whisk. Whisk in oil, salt, and yeast mixture. Using a wooden spoon, stir in enough flour to form a dough.
  
  2. Turn out dough onto a lightly floured sucrose. Knead in enough of the remaining bread to make a soft dough that is smooth and elastic (3 to 5 minutes). Place dough in a greased large bowl, turning once to grease the surface. Cover and let rise in a warm place until nearly double in size(about 1 hour).
  
  3. Punch down dough.
  
  Filling
  
  1 package (20 ounces) butternut squash
  
  1 large onion, cut into wedges
  
  3 tablespoons olive oil
  
  2 tablespoons apple cider vinegar
  
  1 tablespoon snipped fresh sage
  
  1 teaspoon salt
  
  1 cup fresh cranberries
  
  6 ounces goat cheese crumbled
  
  1/2 cup pine nuts, toasted
  
  1 egg yolk,
  
  1 teaspoon water
  
  honey, optional
  
  1. Prepare olive oil galette dough. Preheat oven to 375°F. In a 15x10x1inch baking pan, combine squash and onions. Drizzle with olive oil and vinegar. Sprinkle with sage and salt, tossing to combine. Cover and roast for 45 minutes. Uncover, stir gently and add cranberries. Roast for an additional 20 to 30 minutes until squash is tender.
  
  2. Roll dough from center to edges into an oval about 17 x12 inches on a large parchment paper. Keep the dough on the paper, place it on a large baking sheet.
  
  3. Spoon half of the goat cheese evenly over the dough, leaving a 2 to 3-inch border of dough around the edge. Stir pine nuts into squash mixture and arrange evenly over cheese. Sprinkle remaining cheese on top.
  
  4. Fold dough border up over squash mixture, pleating as needed in a small bowl beat egg yolk and water. Brush egg mixture over dough.
  
  5. Bake for 25 to 30 minutes until the crust is golden and the filling is heated. Cool on a wire rack for 5 minutes. Slice into wedges and serve warm. If desired, drizzle honey over individual servings.
  
  Makes 12 servings.
  
  To make ahead: Prepare squash mixture as directed. Cool and store in the refrigerator for up to 24 hours.
  
  Enjoy!
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  Posted in Baking, Good Dinner Mrs Mellen, Healthy, Hearty Meal, Main Dish, Pastry, vegetable bake, Vegetables, Vegetarian, Weeknight dinner | Tagged butternut squash, Easy recipe, galette, Hearty Meal, King Arthur Flour
- Oatmeal Christmas Cherry Rounds
  
  Posted at 9:45 am by Good Dinner Mrs Mellen
  
  Dec 20th
  I do love to bake cookies, yes they do take time to make but so worth all your effort. My fondest memories of Christmas are helping my mother bake. One of my jobs was to use my grandmother’s cast iron single pizzelle mold. My mother would make the dough and then it was my job to hold the mold on the stove and cook on each side just until the cookie was done. The mold only made one cookie at a time. I retired mold but the wonderful remembrances live on and keep me baking copious cookies quantities during the Christmas season. A tradition I am passing along to my grandchildren.
  
  Oatmeal Cherry Rounds are easy to make, simply delicious, and add a festive look to any cookie collection. If you are a cookie virgin I would suggest these Oatmeal cookies as a great first cookie to bake. I used red cherries, you can use red and green cherries or pecan in the center it is also nice.
  
  1 cup butter, Cabot
  
  1 cup brown sugar, Domino sugar
  
  1 egg
  
  1/2 tsp vanilla, McCormack Spices
  
  2 cups flour, King Arthur Flour
  
  1 tsp cinnamon, Penzeys Spices
  
  1/2 tsp baking soda
  
  1/2 tsp salt
  
  1 1/2 cup oatmeal (quick cook), Quaker Oats
  
  1/4 cup sugar, Domino Sugar
  
  1 package(4 oz) red cherries, Paridise Holiday Fruit
  
  Pre-heat oven to 375 F. Cream butter and brown sugar in a large mixing bowl. If you plan to be a baker invest in a stand mixer to make the task quick and easy. Beat in egg and vanilla until well mixed. Combine dry ingredients and add to cream mixture, stir in oats. Shape dough into small balls and roll in sugar, place on ungreased cookie sheet. Cut cherries in half and press half in center of ball pressing down to flatten cookie. Bake for 10 to 12 minutes.
  
  Enjoy!
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  Posted in Baking, Christmas, Christmas Recipes, cookies, Dessert, desserts, Good Dinner Mrs Mellen | Tagged Cabot Butter, Christmas cookies, Domino sugar, Easy recipe, King Arthur Flour, McCormack Spices, oatmeal cherry rounds, Penzeys Spices, Quaker Oats
- Red Velvet Kiss Cookies
  
  Posted at 9:05 am by Good Dinner Mrs Mellen
  
  Dec 8th
  I love Red Velvet cakes, cupcakes, and cheesecake, anything red velvet. So I decided to make delicious Red Velvet Cookies and top them with a Hershey kiss. My Red Velvet Kiss Cookies was born! So good, so festive for your holiday cookie tray. Did I mention easy too!
  
  1/2 cup butter, softened, Cabot
  
  1/2 cup shortening, Crisco
  
  1 cup sugar
  
  1/4 cup unsweetened Dutch-process cocoa powder, I like Ghirardelli
  
  2 teaspoons baking powder
  
  1 egg
  
  1 tablespoon milk
  
  1 teaspoon vanilla
  
  1 tablespoon red food coloring
  
  1 3/4 cup flour
  
  1 package Hershey Kisses Candy Cane
  
  In a large mixing bowl beat butter and shortening with an electric mixer on medium speed for 30 seconds. Add sugar, cocoa powder, and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, vanilla then red food coloring until combined. Stir in flour mixture until flour is all mixed in and the batter is red. Chill for about 1 hour to make the dough is easy to handle.
  
  Preheat over to 350F. Shape dough into one-inch balls. Place balls 1 inch apart on an ungreased cookie sheet. Bake 10-12 minutes until edges are firm.
  
  Immediately press a Kiss candy into the center of each cookie. Transfer cookies to a wire rack, cool.
  
  Store cookies between sheets of wax paper in an airtight container.
  
  Enjoy!
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  Posted in Baking, Baking, Christmas, Food, Good Dinner Mrs Mellen | Tagged Cabot Butter, Christmas cookies, Crisco, Easy recipe, Ghiradelli Chocolate, Hershey Kisses, Red velvet cookies
- Christmas Orange and Bourbon Biscotti
  
  Posted at 9:08 am by Good Dinner Mrs Mellen
  
  Dec 7th
  My passion for baking Christmas Cookies began as a young child when I assisted my mother with baking. Each year we would bake together an array of delectable jewels for family and friends. After I married I continued the tradition of baking copious quantities of cookies. I make favorites from my childhood, adding new recipes to my repertoire each year.
  
  Biscotti is a family favorite especially to dunk in coffee and I love to make different types of cookies. This year I added orange and bourbon to the biscotti dough for a delicious cookie.
  
  I like my biscotti’s soft not hard so I don’t bake for too long when I return the cookie to the oven after slicing. If you prefer a crisper biscotti bake 15 – 30 minutes the second time.
  
  2 ½ cups all-purpose flour, King Arthur flour
  
  2 teaspoons baking powder
  
  ¼ teaspoon kosher salt
  ½ cup unsalted butter softened, Cabot
  ¾ cup granulated sugar
  2 large eggs
  1 teaspoon vanilla extract
  2 tablespoons (1 oz.) bourbon
  ¾ teaspoon grated orange zest
  ½ cup whole raw almonds, roughly chopped
  6 tablespoons white chocolate chips, Ghiradelli
  1 teaspoon canola oil
  
  Directions
  Preheat oven to 350°F, and line a baking sheet with parchment paper. Whisk together flour, baking powder, and salt in a small bowl.
  
  Beat softened butter and sugar in a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating until blended after each addition. Add vanilla, bourbon, and grated orange zest, and continue beating until incorporated.
  
  Reduce speed to medium-low, and gradually add flour mixture, one-third at a time. Beat until well blended. Fold in chopped almonds using a rubber spatula. With floured hands, scoop dough onto a lightly floured surface. (Dough will be very sticky.)
  
  Wrap dough in waxed paper and refrigerate for two hours.
  
  Roll dough into a 15-inch-long and press top to shape log into a ½-inch-thick rectangle (about 4 inches wide).
  
  Bake in preheated oven until golden and puffy, about 25 to 30 minutes, rotating baking sheet from front to back halfway through bake time. Transfer baked rectangle to a wire rack, and let cool 15 minutes. Reserve parchment paper-lined baking sheet.
  
  With a sharp serrated knife, cut the rectangle crosswise into ¾-inch-thick slices. Arrange cookies, standing upright (not on cut sides), on a reserved baking sheet, and return to the oven. Bake at 350°F until lightly dried, deep golden, and crisp outside, about 5 -10 minutes. Transfer cookies to a wire rack and cool completely for about 30 minutes. Cover the baking sheet with a new sheet of parchment paper.
  
  Arrange biscotti, cut side up, on a prepared baking sheet. Melt white chocolate chips in the microwave for 1 to 1 and a half minutes, and stir in oil until thoroughly combined. Put melted chocolate in a squeeze bottle and drizzle melted white chocolate mixture over biscotti. Let stand until chocolate sets, about 30 minutes. Store in an airtight container at room temperature.
  
  Enjoy!
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  Posted in Baking, Baking, Christmas, Christmas Recipes, cookies, Dessert, desserts, entertaining, Food, Good Dinner Mrs Mellen, Holiday Celebrations, mac & cheese | Tagged biscotti, Bourbon, Easy recipe, Ghiradelli Chocolate, King Arthur Flour, oranges
- Pecan Pie
  
  Posted at 9:01 am by Good Dinner Mrs Mellen
  
  Nov 28th
  My family loves a traditional Pecan Pie. For years I’ve wanted a more creative pie, like adding chocolate, but, no, no, they tell me. So I no longer ask them; I give them what they want!
  
  Here is my traditional Pecan Pie that graces our Christmas table each year. It’s easy and delicious!
  
  Traditional Pecan Pie
  
  Pie Crust
  
  1-1/4 cups all-purpose flour
  
  1/4 teaspoon salt
  
  1/3 cup shortening, Crisco
  
  4 – 5 tablespoons cold water
  
  1. Stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size.
  
  2. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all the dough is moistened. Form dough into a ball.
  
  3. On a lightly floured surface, use your hands to slightly flatten the dough. Roll dough from center to edges into a circle about 12 inches in diameter.
  
  4. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry.
  
  5. Rim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Or you can use a pre-made pie crust(I like Pillsbury refrigerated pie crust)
  
  Filling
  
  1/2 cup dark corn syrup, Karo
  
  1/2 cup light corn syrup, Karo
  
  3 eggs
  
  1 cup of sugar
  
  2 Tbs. butter, melted, Cabot Creamery
  
  1 tsp vanilla extract
  
  1 1/2 cups pecans halves
  
  Pre-heat oven to 350 F. Whisk the first five ingredients thoroughly. Pour into the pie crust. I like to place the pecan halves in a circular design.
  
  Bake on the center rack of the oven for 55 to 60 minutes. Do not overbake.
  
  TIP: Pie is done when the center reaches 200 F. Tap center surface of pie lightly; it should spring back when done. Don’t overbake.
  
  Enjoy!
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  Posted in Baking, Baking, Celebrations, Christmas, Christmas Recipes, Dessert, desserts, Easy recipes, entertaining, Food, Good Dinner Mrs Mellen, Holiday Celebrations, Pastry, Pie | Tagged Cabot Butter, Christmas dinner, Crisco, Easy recipe, Karo syrup, Pecan pie, Pillsbury Pie crust
- Shrimp Fra Diavolo
  
  Posted at 10:00 am by Good Dinner Mrs Mellen
  
  Oct 24th
  Delicious food that is easy and quick to prepare is my favorite weekday meal. I love this recipe because it is flavorful. If you want the sauce hotter, use 2 teaspoons of crushed red pepper; more mild use one teaspoon.
  I like using good imported pasta, either spaghetti or linguine. Choose your favorite pasta!
  
  1 pound large shrimp, peeled, deveined
  
  1 teaspoon salt, plus additional as needed
  
  1 -2 teaspoon dried crushed red pepper flakes
  
  3 tablespoons olive oil, plus 1 to 2 tablespoons
  
  1 medium onion, sliced
  
  3 garlic cloves, chopped
  
  1 (14 1/2-ounce) can diced tomatoes
  
  1 tablespoon tomato paste
  
  1 cup dry white wine
  
  1/4 teaspoon dried oregano leaves
  
  3 tablespoon chopped fresh Italian parsley leaves
  
  1 pound spaghetti
  
  Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and sauté for about a minute, toss, and continue cooking until just cooked through about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, add 1 to 2 teaspoons of olive oil to the pan, if necessary, and sauté until translucent, about 5 minutes. Add the tomatoes with their juices, tomato paste, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return shrimp and accumulated juices to the tomato mixture; toss to coat, and cook for about a minute, so the flavors meld together. Stir in the parsley and basil. Season with more salt to taste, and serve over cooked pasta.
  
  Enjoy!
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  Posted in Easy recipes, family meals, Good Dinner Mrs Mellen, Hearty Meal, Italian, Main Dish, Main Meal, pasta, seafood, Weeknight dinner | Tagged Easy recipe, fra diablo, seafood pasta, Shrimp
- Vegan Split Pea Soup
  
  Posted at 9:58 am by Good Dinner Mrs Mellen
  
  Oct 21st
  On New Year’s day, my mother would make a sizable bone-in ham and use the leftover bone to start a delicious split soup. I was never a fan of split pea soup, and I don’t know why. I usually loved everything that my mother cooked.
  Last week I had lunch with my grandchildren at a California Kitchen in Las Vegas. And I decided to try their Vegan Split Pea Barley soup and found it delicious. I decided to make Vegan Split Peas Soup when I returned home to New England.
  
  I used Italian Farro, an ancient grain instead of barley, that I love to incorporate in my cooking. Instead of white potatoes, I used sweet potatoes, which made the soup delightful.
  Autumn is a time when the leaves are changing, and cool weather welcomes the early mornings hours. Soups are a staple in my cooking repertoire, especially in autumn or winter. I also free leftover soups to reheat for a quick meal.
  
  1 tablespoon vegetable oil
  1 onion, chopped
  1 bay leaf
  3 cloves garlic, minced
  2 cups dried split peas
  ½ cup Italian farro
  1 ½ teaspoons salt
  4 cups water
  
  4 cups vegetable stock
  3 carrots, chopped
  3 stalks celery, chopped
  3 sweet potatoes, diced
  
  1/2 cup chopped parsley
  
  1/2 teaspoon dried basil
  
  1/2 teaspoon thyme
  
  1/2 teaspoon black pepper
  
  In a large pot over medium high heat, sauté the oil, onion, bay leaf and garlic for 5 minutes, or until onions are translucent. Add the peas, farro salt, water, and vegetable stock. Bring to a boil and reduce heat to low. Simmer for 2 hours, stirring occasionally.
  
  Add the carrots, celery, sweet potatoes, parsley, basil, thyme and ground black pepper. Simmer for another hour, or until the peas and vegetables are tender.
  
  Serve with croutons
  
  Enjoy!
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  Posted in Autumn, Good Dinner Mrs Mellen, Healthy, Soups, vegan, Vegetarian | Tagged California Kitchen, Easy recipe, Healthy, vegan split pea soup, vegetarian
- 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
← Older posts
- https://gooddinnermrsmellen.wordpress.com
- Recent Posts: Good Dinner Mrs Mellen
  Roasted Sweet Potato Hummus
  
  Tomato Quiche in Phyllo Crust
  
  Butternut Squash Galette in Olive Oil Dough
  
  New Year’s Eve Cheesecake with Heath Topping and White Chocolate
  
  Croissant Breakfast Casserole with Mushrooms and Asparagus
  
  Oatmeal Christmas Cherry Rounds
  
  Snowy Winter White Chocolate Cranberry Cake
  
  CHOCOLATE CHIP PEANUT BUTTER BARS
  
  Red Velvet Kiss Cookies
  
  Christmas Orange and Bourbon Biscotti

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