Easy recipes | Good Dinner Mrs Mellen

Tag: Easy recipes
- Chocolate Covered Easter Eggs
  
  Posted at 9:20 am by Good Dinner Mrs Mellen
  
  Apr 2nd
  These easy to make chocolate covered Easter Eggs will delight all your family members young and old alike. I sometimes omit the coconut and just make cream eggs and peanut butter. You can serve them plain or decorated with purchased sugar appliqués. However, you choose to embellish these candy eggs will be a big success.
  
  CHOCOLATE COVERED EASTER EGGS
  
  EGGS
  
  8 tablespoon butter softened
  
  4 cups confectioners sugar
  
  1 teaspoon vanilla
  
  3/4 cups sweetened condensed milk
  
  7 ounces sweetened coconut
  
  2/3 cup creamy peanut butter
  
  CHOCOLATE COATING
  
  1 package(12 ounces) Ghirardelli Semi-Sweet Chocolate Chips
  
  6 tablespoon butter
  
  2 tablespoon heavy cream
  
  Sugar decorations
  
  Cream butter gradually with confectioners sugar. Add sweetened condensed milk and vanilla. Mix until combined. Divide sugar mixture in half adding coconut to one half and peanut butter to the other. Shape cream mixtures into small eggs. Place on wax paper
  
  Place chocolate and butter in a large glass bowl. Then, microwave one minute on high. The chocolate will look shiny; stir to combine butter. Microwave in 20-second intervals, stirring after each, until totally smooth. Chocolate continues to melt once you take it out of the microwave. If you microwave the chocolate until it looks completely melted, you risk burning the chocolate.
  
  Add cream to chocolate mixture until combined.
  
  Roll eggs in chocolate and place on wax paper. Don’t coat the underside of eggs. Use a small spatula to smooth out the chocolate and cover the eggs of the filing. Decorate. Store in refrigerator until ready to serve. The eggs can be made ahead and frozen. Makes 36 eggs.
  
  Enjoy!
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  Posted in Chocolate, Dessert, desserts, Easter Recipes, entertaining, Good Dinner Mrs Mellen, Holiday Celebrations | Tagged Chocolate easter eggs, Easy recipes, Ghirardelli Chocolate
- Maddi and Gigi Vegetarian Baked Beans
  
  Posted at 8:32 am by Good Dinner Mrs Mellen
  
  Jul 5th
  Our family loves to celebrate July 4th! We gather on the idealic Martha’s Vineyard to celebrate our country’s birthday. A barbecue is a must as we make a traditional New England summer dinner, lobstahs, clams, corn on the cobb, potatoes, grilled vegetables and baked beans.
  
  The clams are from our claiming expedition on Lake Tashmoo. Fresh caught and we cooked them on the grill in white wine, garlic and sea salt.
  
  This years my helper with the baked beans was my granddaughter, Maddi. We make easy vegetarian beans by using canned beans to cut down the preparation time.
  
  Ingredients
  
  2 tablespoon olive oil
  
  1 medium onion, cut into small dice
  
  1/2 medium red pepper, cut into small dice
  
  3 large cans (28 ounces each) vegetarian baked beans
  
  3/4 c. barbecue sauce. I used 1/2 cup Stubbs Orignal BQ sauce and 1/4 cup Stubbs Spicy BQ sauce
  
  1/2 c. brown sugar
  
  1/4 c. distilled or cider vinegar
  
  2 tablespoons Dijon mustard
  
  Directions
  
  Adjust oven rack to lower-middle position and heat oven to 325 degrees.
  
  Heat olive oil in a large saucepan.
  
  Add onions and peppers and sauté until tender, about 5 minutes.
  
  Add beans and remaining ingredients bring to a simmer.
  
  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,, beans, Casserole, Easy recipes, Food, Uncategorized, vegetable bake, Vegetables, Vegetarian | Tagged baked beans, barbecue, Easy recipes, July 4th, Stubbs BQ sauce, vegan, vegetarian
- Veggie Pasta
  
  Posted at 12:49 pm by Good Dinner Mrs Mellen
  
  Apr 23rd
  While my husband and I have been social distancing during the pandemic, running out on a whim to purchase ingredients or locating specific products has been challenging. Instead I’ve been creative using what I have on hand to make dinner. I love to cook so I usually have certain stables in the pantry and garlic, shallots, olives are a necessity in my kitchen. If you stock your pantry with canned tomatoes, artichokes, olives, olive oil, pasta, and have garlic, shallots, or onions on hand, a meal is easy to put together without running to the store.
  
  I also like to keep a few Asian ingredients for a quick easy meal but my repertoire isn’t very extensive. I realized during this time of social distancing that although I love Asian dishes we normally go out to a restaurant for Thai or Chinese food. Take out is an option, which we have tried during the pandemic. Now I want to expand my cooking and include more healthy Asian dishes. I love cooking with fresh veggies. I look forward to this new cooking adventure. Who knew that after all these years I could find more outlets for my cooking skills.
  
  My favorite weekday meal requirements are simple: flavorful, easy, and little clean-up, two dirty pan limit! And my Veggie pasta is perfect!
  
  2 tablespoons olive oil
  
  4 cloves garlic, minced
  
  1 large shallot, chopped
  
  1 can(14.5 oz.) diced tomatoes, no salt. I like Hunts tomatoes
  
  1/2 cup dry white wine
  
  1/2 teaspoon salt
  
  1/4 crushed red pepper
  
  1/2 can(14 oz.) artichoke hearts, drained and sliced in quarters
  
  1/2 cup Castelvetrano Italian olives, I love Mezzetta olives
  
  1/2 cup fresh basil, chopped
  
  4 oz fresh mozzarella, chopped
  
  1/2 box thin spaghetti
  
  Heat olive oil in a medium pan. Add garlic and shallot, saute for 5 minutes until the shallot is translucent. Add diced tomatoes, and wine. Season with salt and red pepper. Simmer for 5 minutes. Add artichokes hearts, olives, and basil. Simmer for 5 minutes
  
  While the tomato mixture is simmering, cook spaghetti according to package instructions. Drain and put in large bowl
  
  Add mozzarella to the tomato mixture cooking just until the cheese starts to melt. Remove from heat and toss with spaghetti.
  
  Serve with fresh Parmesan Cheese.
  
  Enjoy!
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  Posted in Easy recipes, family meals, Food, Good Dinner Mrs Mellen, Hearty Meal, Italian, Main Dish, Main Meal, Mediterranean diet, Tomato, Vegetables, Vegetarian, Weeknight dinner | Tagged cheese, Easy recipes, pasta, quick meal, Veggie Pasta
- French Potatoes Gratin Dauphinois
  
  Posted at 1:56 pm by Good Dinner Mrs Mellen
  
  Apr 18th
  When I was going through some old recipes, I’m looking to declutter, I found an old an easy Potatoes Dauphinois recipe that I made faithfully as an accompaniment to baked ham. I remember the delicious baked potato casserole and I made it again this year for Easter. The dish did not disappoint and was as wonderful as we remembered! Nutmeg adds a delicate flavor that enhances the potatoes, cream, and gruyere cheese. And you can ready the dish in advance, refrigerate and bake later.
  
  This recipe is easy to double if you are serving a large group.
  
  6 medium-size potatoes, Yukon golden potatoes
  
  1 1/2 cup grated gruyere cheese
  
  1/4 cup shallots, finely minced
  
  1 teaspoon salt
  
  1/2 teaspoon black pepper
  
  1 teaspoon nutmeg
  
  1 cup heavy cream
  
  nutmeg
  
  Preheat oven to 325F.
  
  Peel and thinly slice the potatoes on a mandoline or vegetable slicer (about 1/8-inch-thick slices). Combine salt, pepper, and nutmeg in a small bowl.
  
  Layer 1/2 of the potatoes into a baking dish, 13x9x2. Pour half of the cream over the potatoes, then 1/2 of shallots, season with 1/2 salt, black pepper and nutmeg mixture, and sprinkle with half of the Gruyere cheese. Top with the remaining potatoes then add shallots, sprinkle again with black pepper and nutmeg. Pour on the remaining cream, and sprinkle with remaining Gruyere cheese. Sprinkle a little nutmeg on top.
  
  Bake for 2 hours or until potatoes are tender and liquid is absorbed.
  
  Makes 6 servings.
  
  Enjoy!
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  Posted in Casserole, Easy recipes, entertaining, family meals, Food, Good Dinner Mrs Mellen, Potatoes, vegetable bake | Tagged cheese, Easy recipes, Make ahead, Potatoes Gratin Dauphinois
- Olive Salsa Baked Cod
  
  Posted at 12:09 pm by Good Dinner Mrs Mellen
  
  Apr 17th
  Living in New England. close to the ocean, means we have access to fresh fish and cod is a New England staple. I love to make cod, which is a mild white fish, that works well with various toppings. Traditional New England Baked Scrod, another name for cod, is made with a Ritz cracker and butter topping. And if you come to Boston I highly recommend you order this classic dish.
  
  My husband, Chris and I love fish and we follow the Mediterranean diet with lots of olives, veggies, fruits, and fresh fish. This recipe is easy, fresh, simple and delicious. Oh and I’ll add you came easily double or triple to serve more people. Did I mention the colorful presentation that is gorgeous to view? I believe a beautiful presentation adds to the overall appreciation of the food.
  
  I remember my mother when I was young telling me to eat my fish, it was brain food!
  
  4 (6 to 8-ounce) cod fillets
  
  2 teaspoons fresh lemon juice
  
  1 teaspoon salt
  
  1 teaspoon pepper
  
  1/2 cup pitted kalamata olives
  
  1/2 cup pitted Italian castelvetrano olives
  
  1 tablespoon capers
  
  2 tablespoon olive oil
  
  4 cloves garlic, minced
  
  2 tablespoons fresh basil, chopped
  
  Preheat oven to 425 F.
  
  Place cod in baking dish. Pour lemon juice over fish. Sprinkle with salt and pepper. Set aside.
  
  Prepare olive salsa:
  
  In a medium-size bowl combine kalamata olives, castvetrano olives, capers, olive oil, garlic, and fresh basil. Place one top fish. Bake 15- 20 minutes until fish is flaky.
  
  Enjoy!
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  Posted in dinner, Easy recipes, Fish, Food, Good Dinner Mrs Mellen, Healthy, Main Dish, Main Meal, Mediterranean diet, Weeknight dinner | Tagged cod, Easy recipes, Healthy, mediterranean, olive salsa
- Baked Ziti with Ricotta and Sausage
  
  Posted at 10:38 am by Good Dinner Mrs Mellen
  
  Mar 15th
  Pasta, a most versatile ingredient, is a perennial favorite in my cooking repertoire. Pasta dishes are easy to make, feed a large group, versatile, and delicious. Now that my husband and I are empty-nesters, I make this Baked Ziti on Sunday for dinner then I package into smaller size portions. I freeze for future dinners when I don’t have time to cook.
  
  If you don’t want to make your own sauce you can substitute a good store-bought prepared sauce, I would use two jars. Add sausage and simmer sauce for about 5 – 10 minutes. Then proceed with the remaining recipe.
  
  You can substitute vegan sausage for chicken and make the baked ziti vegetarian. Release your creativity when you cook and follow your instincts for delicious dinners to share with family and friends. All you need to add to this meal is a salad and freshly baked bread. Oh, and don’t forget the wine!
  
  Baked Ziti with Ricotta and Sausage
  
  1 package ( 5 sausages) Chicken or Vegetable sausages
  
  3 tablespoons extra-virgin olive oil
  
  4 garlic cloves, thinly sliced
  
  1 teaspoon dried oregano
  
  ½ teaspoon fennel seeds, coarsely crushed
  
  Pinch of red pepper flakes
  
  1 (28-ounce) can whole peeled tomatoes with their juices
  
  1 (14-ounce) can crushed or strained tomatoes
  
  2 bay leaves
  
  Kosher salt
  
  1 package (1 pound) ziti pasta
  
  8 ounces fresh mozzarella, cut into bite-size pieces
  
  8 ounces whole-milk ricotta
  
  ⅓ cup grated Parmesan
  
  ¼ cup basil leaves
  
  Heat oven to 400 degrees. Remove the sausage from the refrigerator 10 – 15 minutes before cooking to remove the chill from the meat. Layer the baking pan with parchment paper and place sausage evenly on the cooking sheet. Place pan in the oven on the middle rack. Bake sausages for 20-25 minutes. Cool then slice into bite-size pieces.
  
  Lower oven to 375 degrees. Heat oil in a 12-inch skillet over medium-high. Add garlic, oregano, fennel seeds, and red pepper flakes, and cook for 2 minutes until garlic is translucent not browned.
  
  Stir in whole tomatoes and their juice, using a spoon to break them up. Add crushed tomatoes, bay leaves, and 2 teaspoons salt, and bring to a simmer. Add sliced sausage and simmer for 10 minutes to thicken slightly. Remove bay leaf.
  
  Cook pasta according to package directions and drain.
  
  Place a 1/4 cup of tomato sauce in a large baking dish. This recipe layers the pasta with ricotta, tomato sauce, and mozzarella. First, arrange 1/3 of pasta then add 1/2 ricotta. Next place 1/3 tomato sauce over pasta and ricotta. Top with 1/3 mozzarella. The next layer will again be 1/3 pasta, 1/2 ricotta, 1/3 mozzarella, and 1/3 sauce. For the final layer complete by layering the remaining pasta, sauce and finish with mozzarella. Sprinkle parmesan cheese over the top, then transfer to oven. Bake until pasta is tender when poked with a fork, and cheese is bubbly and lightly golden 30 minutes. (If you’d like a more deeply browned topping, run the pan under the broiler for 1 or 2 minutes.) Remove from oven and let cool slightly before serving.
  
  Enjoy!
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  Posted in Casserole, dinner, Easy recipes, entertaining, family meals, Food, Good Dinner Mrs Mellen, Hearty Meal, Italian, Vegetarian | Tagged Baked Ziti, Easy entertaining, Easy recipes, Italian Food
- Air Fryer Eggplant Fries with Marinara Sauce
  
  Posted at 10:02 am by Good Dinner Mrs Mellen
  
  Mar 8th
  I am normally not a gadget person when it comes to cooking, My Phillips Air Fryer changed my perception of cooking appliances. I use my air fryer so often that it has become a cooking stable in my repertoire of recipes.
  
  Eggplant is a favorite vegetable from my childhood. My mother, if you follow my blog you know she is my soul and inspiration as a cook, used eggplant repeatedly when she cooked. Not just to make traditional Eggplant Parmesan but in a variety of interesting dishes that she served to her family.
  
  I combined using my air fryer with my love of eggplant to create Eggplant fries. Served with my quick marinara sauce for a delicious appetizer or side dish.
  
  Eggplant Fries
  
  1 large eggplant
  
  1/2 cup flour
  
  2 eggs, lightly beaten
  
  2 Tbs. water
  
  1 1/2 cup panko bread crumbs
  
  1/2 cup grated parmesan cheese
  
  Preheat air-fryer to 375F. Coat fryer basket with cooking spray.
  
  Cut eggplant in half lengthwise. Slice into 2 inch long strips. Place it in a colander, sprinkle generously with salt (don’t worry, you’ll be rinsing most of it off before you cook it) and let it sit for about an hour. Before using, thoroughly rinse the eggplant and pat dry.
  
  Put the flour into a shallow bowl. Stir together eggs and watering another shallow bowl. Put panko and parmesan cheese in a third shallow bowl. Dredge eggplant in flour and then in egg and then in pinko-cheese, shaking off the excess. Arrange half of eggplant or third if using a small air-fryer in the prepared basket. Coat with cooking spray.
  
  Cook 10-12 minutes, turning once until eggplant is golden and crispy. Repeat with remaining eggplant.
  
  Serve with Marinara Sauce.
  
  Quick Marinara Sauce
  
  1 28-ounce can whole San Marzano tomatoes, I love certified D.O.P.
  
  ¼ cup extra-virgin olive oil
  
  7 garlic cloves, peeled and slivered
  
  pinch crushed red pepper flakes
  
  1 teaspoon sea salt
  
  1 large fresh basil sprig, or 1/4 teaspoon dried oregano
  
  Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.
  
  In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.
  
  As soon as garlic is sizzling (do not let it brown or garlic will become bitter), add the tomatoes, then the reserved tomato water. Add whole chile or red pepper flakes, and salt. Stir.
  
  Simmer sauce until thickened, about 15 minutes. Place basil sprig, including stem on the surface. Let it wilt, then submerge in sauce and simmer the sauce for an additional 5 minutes. Discard basil and chile (if using).
  
  Enjoy!
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  Posted in Air Fryer, Appetizer, Food, Good Dinner Mrs Mellen, Healthy, Italian, Vegetables, Vegetarian | Tagged Easy recipes, eggplant fries, Healthy, Phillips Air Fryer
- Roasted Hake and Peppers with Lemon Vinaigrette
  
  Posted at 12:51 pm by Good Dinner Mrs Mellen
  
  Feb 22nd
  The health benefits of a Mediterranean diet has been documented in clinical studies and shown to lead to longevity. I personally love a Mediterranean diet for the fantastic tasting food. I find that if you enjoy and savor food, you eat less and maintain a normal weight.
  
  If you are not familiar with the fish, Hake, you are missing a wonderful mild white fish that is part of the cod family. I bought this Hake on sale at Whole Foods for $7.99 per pound. I’ve added colorful peppers, green olives, thyme and a lemon vinaigrette dressing to make this fish dish pop! And it is ready in thirty minutes!
  
  1 tablespoon fresh thyme, finely chopped plus a few sprigs
  
  1 ½ pounds hake fillets
  
  ½ teaspoon fine sea salt
  
  ¼ teaspoon black pepper
  
  3 large bell peppers, 1 red, 1 orange and 1 yellow, thinly sliced
  
  4 ½ tablespoons extra-virgin olive oil, plus more for drizzling
  
  ¼ cup pitted, sliced green olives, I like Castelvetrano olives
  
  Lemon Vinaigrette
  
  ¼ cup fresh lemon juice
  
  1 garlic clove, grated
  
  1 cup loosely packed Italian parsley leaves, chopped
  
  Heat oven to 400 degrees.
  
  Season fish all over with a large pinch or two of salt and pepper and rub with chopped thyme leaves. Let rest at room temperature while you prepare peppers.
  
  Toss peppers with 1 1/2 tablespoons oil, 1/2 teaspoon salt and ¼ black pepper and spread on a baking dish. Top peppers with the thyme sprigs. Roast, tossing occasionally until peppers are softened and golden at the edges, 15 to 20 minutes.
  
  Increase oven temperature to 500 degrees. Move peppers to the edges of the pan, making a space in the center. Lay fish out on that empty space and drizzle with oil. Scatter olives over the top of fish and peppers. Roast until fish turns opaque and is just cooked through, 6 – 10 minutes.
  
  Meanwhile, make a vinaigrette by combining lemon juice, garlic and a pinch of salt in a bowl. Whisk in remaining 3 tablespoons olive oil, then whisk in parsley. Serve fish and peppers drizzled with vinaigrette.
  
  Enjoy!
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  Posted in Easy recipes, entertaining, family meals, Fish, Food, Good Dinner Mrs Mellen, Healthy, Hearty Meal, Mediterranean diet | Tagged Easy recipes, Hake, peppers, Whole Foods
- Baked Penne with Pomodoro Sauce
  
  Posted at 2:38 pm by Good Dinner Mrs Mellen
  
  Feb 16th
  I love to cook but cleaning multiple pots and pans is not fun. Weeknight meals I make one pot, pan, or skillet recipes for quick and easy clean up.
  
  You can make the Pomodoro Sauce ahead and keep in the refrigerator or freeze. Then just assemble the casserole and bake. Make in advance a nice salad and serve with crusty fresh bread.
  
  You’ll have an easy home-cooked meal in a short preparation time!
  
  Enjoy!
  
  via Baked Penne with Pomodoro Sauce
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  Posted in Casserole, Easy recipes, family meals, Food, Good Dinner Mrs Mellen, Hearty Meal, Italian, Main Dish, Main Meal, pasta | Tagged baked Pasta, Easy recipes, One Pot, quick meal, Weeknight dinner
- Classic Roasted Marina Sauce
  
  Posted at 12:23 pm by Good Dinner Mrs Mellen
  
  Jan 26th
  Growing up in an Italian-American family my relatives had strong opinions on making tomato sauce and many different methods. My Aunts would spend hours debating and comparing different sauce styles. I prefer the slow-roasting recipe that was used by my grandmother and mother. Roasting Marina Sauce creates a flavorful that is not acidic or bitter.
  
  I love San Manzano tomatoes, and I use certified tomatoes. San Manzano tomatoes, named after a region in Italy, are less acidic because of the soil in that region. There are many brands and I prefer Cento certified San Manzano tomatoes. Just a suggestion, you can use any brand that works for you.
  
  The recipe calls for the whole garlic bulb and roasting releases the garlic flavor without being bitter. Don’t shy away from the large quantity of garlic.
  
  I use this sauce over pasta and with any recipe that calls for Marina Sauce. And an added benefit is that the sauce freezes beautifully for future use.
  
  Classic Roasted Marinara Sauce
  
  ¼ cup olive oil
  
  1 head of garlic, cloves chopped
  
  1 large red onion, chopped
  
  ½ teaspoon crushed red pepper flakes
  
  1 tablespoon tomato paste
  
  ¼ cup dry white wine
  
  2 28-ounce cans whole peeled tomatoes, Cento certified San Manzano
  
  ¼ cup torn basil leaves
  
  ½ teaspoon dried oregano
  
  Kosher salt
  
  Preheat oven to 350°. Heat oil in a large heavy ovenproof pot over medium. Cook garlic, stirring often, until golden, about 4 minutes.
  
  Add onion, and red pepper flakes and cook, stirring often until onion is translucent about 5 minutes.
  
  Stir in tomato paste and cook, stirring often, until slightly darkened, about 2 minutes.
  
  Add wine, bring to a boil, and cook until almost completely evaporated about 1 minute. Add tomatoes, breaking up with your hands, and their juices; add basil and oregano and stir to combine. Swirl 1½ cups water into one tomato can, then the other, to rinse, and add to the pot. We don’t want to waist any delicious tomato juice: Season with salt.
  
  Transfer pot to oven; roast sauce, stirring halfway through, until thick and tomatoes are browned on top and around edges of the pot, 2–2½ hours.
  Let the sauce cool slightly. Pass through the large holes of a food mill or process in a food processor until mostly smooth. I like my sauce a little chunky. Taste and season with salt.
  
  Enjoy!
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  Posted in Food, Good Dinner Mrs Mellen, Italian, Main Dish, pasta, Tomato | Tagged Cento San Marzano tomates, Easy recipes, marina sauce, tomato sauce
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