Easy recipes | Good Dinner Mrs Mellen

Tag: Easy recipes
- SPRINGTIME FETTUCCINI IN LEMON CREAM SAUCE WITH ASPARAGUS
  
  Posted at 3:46 pm by Good Dinner Mrs Mellen
  
  Feb 21st
  I use Bruitoni pasta when I want the taste of fresh pasta but don’t have time to go to a speciality store or make the pasta at home. And I love this easy cream cheese pasta sauce for a quick weekend, taste delicious dinner. Don’t you just love the bright green asparagus? Lemon and asparagus the perfect springtime combination to add to pasta, so flavorful!
  
  Ingredients
  
  9 oz. Bruitoni Fettuccini
  
  1/2 cup cream cheese
  
  2 Tbs. olive oil
  
  1 lemon, juiced and 1 Tbs. zest grated
  
  1/2 cup fresh parmesan cheese
  
  1/2 – 3/4 cup steamed asparagus, lightly steamed, slice into 2 inch pieces
  
  Preparation
  
  1. Cook linguine according to package directions in pot of boiling salted water.
  
  2. Warm cream cheese, oil, and 2 Tbs. lemon juice in saucepan over low heat.
  
  3. Drain pasta, reserving 1/2 cup cooking water. Stir reserved cooking water into cream cheese mixture. Add pasta, lemon zest, and parmesan cheese; toss to coat. Add asparagus and lightly toss again. Season with salt and pepper, if desired.
  
  Enjoy!
  
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  Posted in Easy recipes, Food, Good Dinner Mrs Mellen, Main Dish, Main Meal, pasta, Vegetarian | Tagged Bruitoni Fettuccini, cram cheese, dinner, Easy recipes, pasta
- Seared Scallops
  
  Posted at 10:12 am by Good Dinner Mrs Mellen
  
  Feb 9th
  Scallops are so easy and delicious to make; taking very little time to cook for a fantastic quick dinner. I used a grille pan to sear my scallops; my personal favorite is Le Creuset. You can use a regular pan. I soaked the scallops in lemon juice and garlic for a hint of a lemony garlic flavor.
  
  1 to 1 1/4 pounds dry sea scallops, approximately 16
  
  juice of one lemon
  
  2 cloves of garlic, minced
  
  2 teaspoons unsalted butter
  
  2 teaspoons olive oil
  
  Kosher salt
  
  Freshly ground black pepper
  
  Rinse scallops with cold water and thoroughly pat dry. Place in bowl and pour lemon juice over scallops. Add garlic.Let set for minutes then drain discarding the lemon juice and garlic. Pat dry again.
  
  Add the butter and oil to a 12 to 14-inch saute pan or ridged grill pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.
  
  Enjoy!
  
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  Posted in dinner, Good Dinner Mrs Mellen, Healthy, Main Meal, scallops | Tagged Easy recipes, Healthy, le creuset, quick meal, scallops
- Slow Cooked Chicken Casserole
  
  Posted at 1:36 pm by Good Dinner Mrs Mellen
  
  Sep 27th
  SLOW COOKED CHICKEN CASSEROLE
  
  September is here and fall is in the air in New England. Morning are cool and leaves are turning burnished shades of autumn. Time to pull out the warm sweaters for a brisk walk in the woods. Summer meals are replaced with hearty casseroles flagrantly scented with fresh herbs still flourishing in the garden. I made this chicken casserole in a low over and you could use a slow cooker too. Either method produces tender chicken that just pulls away from the bone melting in your mouth!
  
  6 pounds mixed chicken pieces, breasts, legs and thighs.
  
  2 tablespoon olive oil
  
  1 large onion chopped
  
  4 cloves garlic minced
  
  8 ounces sliced mushrooms
  
  1 tablespoon minced rosemary
  
  1 tablespoon minced thyme
  
  1 teaspoon kosher salt
  
  1/2 teaspoon fresh ground pepper
  
  1 cup dry white wine
  
  2 tablespoon flour
  
  Pre heat over to 275 F. Heat oil in pan to high. Add chicken pieces searing to brown on each side. One browned remove chicken placing in dutch over. I love Le Creuset from France. Expensive yet so worth the price as they cook food beautifully and last forever. Cook onion in pan until translucent. Add garlic; cook for a few minutes then add mushrooms stirring until juices evaporate. Add rosemary, thyme, salt and pepper combine for a minute before adding wine. Bring to boil then simmer adding flour mixing to thicken the sauce. Poor over chicken in dutch over and slow cook for two and a half hours.
  
  You can make this ahead the day before and warm up to eat.
  
  Serve with rice or butter noodles.
  
  Enjoy!
  
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  Posted in Casserole, Chicken, Easy recipes, family meals, Food, Hearty Meal, Main Dish, Main Meal, slow cooker, Weeknight dinner | Tagged chicken. casserole, Easy recipes, family meal, le creuset, Mushrooms
- Easy Caprese Salad
  
  Posted at 9:58 am by Good Dinner Mrs Mellen
  
  Aug 19th
  Nothing say summer more than a beautiful Caprese Salad. I love using farm fresh Heirloom tomatoes in alternating colors. You can use any type of tomatoes as long as the are freshly kissed by the sun not a water down hot house variety. Here in New England we anxiously wait through our long, cold, snowy winters for the local summer produce to appear in famers markets in all the charming towns indicative to our area. In the town that I live in Wednesday is farmer’s market day or if I am on Martha’s Vineyard you’ll find me Saturday mornings at the West Tisbury Farm market. Being of Italian heritage tomatoes are part of our fabric and growing up I benefited from my grandparents large garden with filled with all different tomatoes varieties; some like plum tomatoes my grandmother canned to use during the winter; others like Bonnie Original, Big Beef, Red Beefsteak heirloom, Better Boy and Cherokee Purple, we sliced for salad and sandwiches. My grandparents used all natural organic gardening methods passed down from their ancestors. Being raised on the best tomatoes I am very discriminating and ecstatic over the resurgence in fresh farm organic produce locally grown. Mozzarella like tomatoes comes in many varieties, I love cheese so I use different types depending what is fresh at the market.
  
  3 vine-ripe heirloom tomatoes, 1/4-inch thick slices
  
  1 pound fresh mozzarella, 1/4-inch thick slices
  
  1 bunch fresh basil
  
  2 teaspoon capers
  
  Extra-virgin olive oil, for drizzling
  
  balsamic vinegar, for drizzling
  
  Layer alternating slices of tomatoes and mozzarella on a large, shallow platter. Tuck fresh basil between slices. Drizzle the salad with extra-virgin olive oil, balsamic vinegar, sprinkle with capers and season with salt and pepper, to taste.
  
  Enjoy!
  
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  Posted in Easy recipes, Salad | Tagged Easy recipes, Heirloom tomatoes, Mozzarella, salad
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