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- Moroccan Couscous and Orange Salad
  
  Posted at 10:59 am by Good Dinner Mrs Mellen
  
  Jul 4th
  I just love fresh delicious summer salads, that sing with taste. So wonderful to use fresh fruits and vegetables to add interest and color to a summer salad. I enjoy all different types of food and I especially like to use seasoning from all over the world to punch up the flavor of a salad. I started experimenting with Couscous and Moroccan spices and simply loved this salad. It’s like sunlight in a bowl!
  
  Moroccan Couscous and Orange Salad
  
  1 cup couscous
  
  1/2 cup dried cranberries
  
  1 cup boiling water
  
  1 large orange or yellow bell pepper cut into bite size slices
  
  1 bunch of scallions, thinly sliced, just the white part
  
  1 1/2 teaspoon ground cumin
  
  1/2 teaspoon ground ginger
  
  1/4 teaspoon ground cinnamon
  
  1 16 ounce can chickpeas, drained and rinsed
  
  1/4 cup chopped cilantro
  
  3 tablespoon olive oil
  
  3 tablespoon white vinegar
  
  juice of one navel orange
  
  one navel orange, peeled and sliced into bite size pieces
  
  Place couscous and cranberries in medium bowl. Add boiling water, cover with plastic wrap and let set for about 5 minutes or until water is completely absorbed.
  
  Add next seven ingredients to couscous and cranberries mix thoroughly.
  
  Whisk oil, vinegar and orange juice together. Pour over salad and toss to coat. Add cut orange.
  
  Cover and refrigerate until ready to serve.
  
  Enjoy!
  
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  Posted in Good Dinner Mrs Mellen, Healthy, summertime recipes, Vegetarian | Tagged couscous, easy, healthy recipe, July 4th, Moroccan spices
- Bourbon Baked Beans
  
  Posted at 9:15 am by Good Dinner Mrs Mellen
  
  Jun 22nd
  For summertime entertaining, barbecues, pool parties, picnics with family and friends I prepare easy make ahead meals so I can relax with my guest. We hostess just want to have fun too!
  
  Baked beans are great for celebrating July 4th, an all American side dish. Why buy already prepared baked beans from a can when you can easily make homemade. I like to use a variety of different beans, black, kidney, pinto, navy beans, you choose your favorite. I lean to more vegetarian and vegan food so I make these beans vegan and flavored with bourbon.
  
  You can put the baked beans together a day ahead, refrigerate and bake the day you want to serve.
  
  BOURBON BAKED BEANS
  
  6 15- to 16-ounce cans assorted beans, black, red kidney, pinto, northern beans, drained
  
  1 tablespoon vegetable oil
  
  1 large onion. chopped
  
  2 cloves garlic, minced
  
  1 1/4 cups purchased barbecue sauce
  
  1/2 cup bourbon whiskey
  
  1/3 cup tomato paste
  
  2 tablespoon cup dark molasses
  
  3 tablespoons Dijon mustard
  
  2 tablespoons (packed) dark brown sugar
  
  2 tablespoons vegan Worcestershire sauce
  
  1 tablespoon soy sauce
  
  2 tablespoon apple cider vinegar
  
  1 teaspoon smoked paprika
  
  1 teaspoon liquid smoke, optional
  
  2 tablespoon dark brown sugar
  
  Preheat oven to 350°F. Place beans in a large bowl. Cook onions in oil until translucent about five minutes, stirring frequently. Add garlic cooking for an additional five minutes. Cool then add to beans. In a medium bowl whisk together the remaining ingredients except parsley. Pour over beans and stir until combined. Transfer to a 113 x 9 x 2-inch baking dish. Bake uncovered until liquid bubbles and thickens slightly, about 1 hour. Cool 10 minutes.
  
  Enjoy!
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  Posted in Barbecue, vegetables,easy,, Food, Good Dinner Mrs Mellen, vegan, vegetable bake, Vegetarian | Tagged baked beans, easy, Side dish, vegan
- Baked Cod with Panko Parmesan Crust
  
  Posted at 11:19 am by Good Dinner Mrs Mellen
  
  Jun 2nd
  Cod fish versatility lends to many different toppings. In New England, where beautiful fresh fish is prevalent, many restaurants still serve the traditional Ritz cracker topping which is delicious. I love to create new toppings to enhance the flavor of cod. Being of Italian heritage I gravitate toward Mediterranean flavors used by my family when I was growing up. My recipes are strongly influence by my mother and grandmother who were wonderful cooks and shared their passion with me. I am grateful for and indebted to their high standards, serving wonderfully prepared fresh food flavored with their love of family. I am the cook I am today because of these two exceptional women.
  
  4 cod filets(3 ounces each)
  
  1/4 cup fresh lemon juice
  
  1/2 cup unseasoned panko breadcrumbs
  
  1/4 cup fresh grated Parmesan cheese
  
  2 cloves garlic, crushed
  
  1 teaspoon dried oregano
  
  1/8 teaspoon crushed red pepper
  
  1/4 teaspoon sea salt
  
  1 tablespoon olive oil
  
  1/2 cup chopped cherry tomatoes
  
  1/4 cup chopped kalamata oilves
  
  2 teaspoons capers
  
  Preheat oven to 425F.
  
  Place cod in baking dish then pour lemon juice over. Let sit while preparing the breadcrumb topping.
  
  In a small bowl combine breadcrumbs, cheese, garlic, oregano, pepper, salt and oil. Toss to mix.
  
  Cover fish with breadcrumb mixture. Top with tomatoes, oil and capers. Bake for 15 -20 minutes or until the topping starts to brown. Do not overcook. Serve hot or at room temperature.
  
  Serves 4.
  
  Enjoy!
  
  You can also find my recipes @buzzchomp.com
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  Posted in family meals, Fish, Food, Main Dish, Main Meal, Weeknight dinner | Tagged cod fish, easy, Healthy, mediterranean topping
- Guacamole
  
  Posted at 4:36 pm by Good Dinner Mrs Mellen
  
  Feb 3rd
  Making Guacamole is so easy resulting in a fresh delicious homemade rather than a packaged version. I keep the ingredients on hand so when friends drop by I can serve Guacamole.
  
  3 Haas avocados, halved, seeded and peeled
  
  1 lime, juiced
  
  1/2 teaspoon kosher salt
  
  1/2 teaspoon ground cumin
  
  1/2 teaspoon cayenne
  
  1/2 medium onion, diced
  
  1 jalapeno pepper, seeded and minced
  
  2 Roma tomatoes, seeded and diced
  
  1 tablespoon chopped cilantro
  
  2 clove garlic, minced
  
  In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.
  
  Enjoy!
  
  gooddinnermrsmellen.com
  
  buzzchomp.com
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  Posted in Appetizer, Easy recipes | Tagged easy, guacomole, super bowel food
- The Best Blueberry Pancakes
  
  Posted at 10:57 am by Good Dinner Mrs Mellen
  
  Jan 21st
  Pancakes and blueberries; sunshine meets the earth: My favorite pancake combination. Making pancake batter, not using a mix is so easy and quick. I like to make my own batter for freshness and also I can control salt and sugar in my diet. I have also added a vegan option which taste just as delicious.
  
  2 large eggs
  
  1 1/4 cup milk*
  
  3 tablespoon melted butter or vegetable oil*
  
  1 1/2 cup King Arthur unbleached flour
  
  3/4 teaspoon salt
  
  2 teaspoon baking powder
  
  2 tablespoon sugar
  
  Blueberries
  
  Beat the eggs and milk until light and foamy, about 3 minutes at high speed of a stand or hand mixer. Stir in the butter or vegetable oil.
  
  Whisk the dry ingredients together to evenly distribute the salt, baking powder and sugar.
  
  Gently and quickly mix into the egg and milk mixture. Let the batter rest for at least 15 minutes; it”ll thicken slightly.
  
  Heat a heavy frying pan over medium heat, or set an electric griddle to 375°F. Lightly grease frying pan or griddle. The pan or griddle is ready if a drop of water will skitter across the surface, evaporating immediately.
  
  Drop 1/4 cup of batter onto the lightly greased griddle. Bake on one side until bubbles begin to form and break, about 2 minutes; add blueberries, then turn the pancakes and cook the other side until brown, about 1 1/2 to 2 minutes. Turn over only once. Serve immediately.
  
  Yield: 1 dozen large (4 1/2″) pancakes
  
  *For a vegan variation substitute vegetable oil for butter and almond milk for cow’s milk.
  
  Enjoy!
  
  gooddinnermrsmellen.com
  
  buzzchomp.com
  
  gooddinnermrsmellen@blogspot.com
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  Posted in Breadfast, Easy recipes, Food, vegan | Tagged blueberry pancakes, Breakfast, easy, quick, vegan option
- BUTTERNUT SQUASH AND APPLE SOUP
  
  Posted at 9:50 am by Good Dinner Mrs Mellen
  
  Dec 22nd
  A good bowel of hot soup on a cold winter day, what better way celebrate the Winter Solstice. Add a crisp salad, fresh bread and a glass of wine perfect for celebrating the changing rotation of the earth. I always felt there was something mystical about a solstice reminding me four times a year that the earth and life are transient, ever changing and by embracing this fact life is perfectly imperfect.
  
  My recipe for Butternut Squash soup with a touch of apple captures the essence of the winter season with just a touch of aromatic spices that don’t overpower the squash and apple. I use store purchased cut and cleaned butternut squash when I make a small batch of soup; making the work and clean up easier.
  
  INGREDIENTS
  - 1 medium yellow onion, chopped (about 1 cup)
  - 1 celery rib, chopped (about 3/4 cup)
  - 1 carrot, chopped (about 3/4 cup)
  - 2 Tbsp butter
  - 1 package(20 oz.) butternut squash
  - 1 tart granny smith apple, peeled, cored, chopped
  - 3 cups vegetable broth
  - 1/4 teaspoon cinnamon
  - 1/8 teaspoon nutmeg
  - 1/8 cayenne
  - salt and pepper to taste
  1. Heat a large thick-bottomed pot on medium-high heat. Melt the butter in the pot and let it foam up and recede. Add the onion, carrot, and celery and sauté for 5 minutes. Lower the heat if the vegetables begin to brown.
  
  2. Add the butternut squash, apple, and broth Bring to boil. Reduce to a simmer, cover, and simmer for 30 minutes or so, until the squash and carrots have softened.
  
  3. Use an immersion blender to purée the soup, or work in batches and purée the soup in a standing blender.
  
  4. Add cinnamon, nutmeg and cayenne. Add salt and pepper to taste.
  
  Enjoy!
  
  gooddinnermrsmellen.com
  
  buzzchomp.com
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  Posted in Apples, cooking, Food, Good Dinner Mrs Mellen, Healthy, Soup, Vegetarian, Weeknight dinner | Tagged Apple, butternut squash, easy, Soup, vegetarian, winter solstice
- Sandies
  
  Posted at 12:23 pm by Good Dinner Mrs Mellen
  
  Dec 18th
  My love of baking started when I helped my Mother bake cookies at Christmas time. Since then I’ve never stopped baking cookies for Christmas. Baking isn’t very hard and I am always amazed when I hear people say I don’t like to bake. What’s not to like, sugar, butter, chocolate, all those wonderful ingredients in one place. Baking is very precise, you need to measure the correct amount of ingredients and follow the recipe especially if you’re a beginner. Once you get some experience with baking you can add your personality. Christmas cookies make wonderful personal gifts to share with family and friends. And so many beautiful boxes, bags, tins can be used as containers for your cookies gifts.
  
  A few tips that will help novice bakers. Read all the recipe through before you start and assemble everything that you need. Do any preparation before you start, if the recipe calls for chopped nuts, chop and set aside, eggs separated, same thing. This will make the flow of baking so much easier. Only use unsalted butter. I love Cabot, it’s made in Vermont by the cheddar people, I’m not sure if this butter is available outside of New England. The first time you try a recipe always bake for less time than the recipe calls for and then add additional minutes if needed. Unless your oven is calibrated perfectly and even then, ovens do bake differently. Nothing is worse than over baked cookies, cakes etc. Dry is not good!
  
  At Christmas I just start baking cookies and stop when I don’t have any more time left. I have so many recipes and cookie cookbooks and I keep buying more, I just can’t help myself. I try out one or two new cookies each year to see if I can find another favorite for my holiday tradition. The two recipes that I have included below are some of the first cookies that I make with my mother. These cookies are very basic and easy to make. Out of tradition I make them every year and I want to share them with you.
  
  Sandies – These are wonderful cookies to make a few weeks ahead of time because they keep very well.
  
  1 cup butter
  
  1/3 cup sugar
  
  2 teaspoons vanilla
  
  2 teaspoons water
  
  2 cups flour
  
  1 cup chopped pecans
  
  1 cup confectionery sugar- for rolling cookies after baking
  
  Cream butter, sugar, vanilla and water. Add flour and mix well. Stir in pecans. Shape into small balls. Bake on ungreased cookie sheet in 325 F over for 20 minutes. Remove. Cool slightly . Roll in confectionery sugar
  
  An easy way to do this is put sugar in plastic bag and add 3-4 cookies and gently shake around to coat cookies. Or you can put sugar in a bowl and roll around to coat.
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  Posted in Baking, Christmas, Christmas Recipes, cookies, Dessert, desserts, Food, Good Dinner Mrs Mellen | Tagged Christmas cookies, easy, pecans
- Peanut Butter Blossoms
  
  Posted at 11:25 am by Good Dinner Mrs Mellen
  
  Dec 16th
  My love affair with making Christmas Cookies started when I was a little girl helping my mother bake cookies at Christmas. We made large quantities of my mother’s favorite recipes. To this day I have continued the tradition of baking, baking and more baking of delectable cookies. Today I made a favorite cookie of my children when they were little. Peanut Blossoms are a fun cookie topped with a chocolate kiss. Who does love a peanut butter cookie with a chocolate kiss in the center. I love the taste of peanut butter meeting chocolate. I’ve tried different versions of this cookie but always return to the Hershey’s original recipe that I made so long ago.
  
  1 3/4 cups flour
  
  1/2 cup sugar
  
  1/2 cup brown sugar
  
  1 teaspoon baking soda
  
  1/2 teaspoon salt
  
  1/2 cup solid vegetable shortening
  
  1/2 cup peanut butter
  
  2 tablespoons milk
  
  1 teaspoon vanilla extract
  
  1 egg
  
  48 chocolate kisses, unwrapped
  
  Pre heat oven to 325 F. In large bowl mix beat shortening and peanut butter. Add sugars mixing until light and fluffy. Add egg, milk and vanilla; beat well. In a medium bowl combine flour, baking soda and salt. Gradually beat flour mixture into peanut butter until all the ingredients until combined and dough forms. Shape a teaspoonful of dough into balls. Roll balls in additional sugar(1/2 cup). Place on cookie sheet. Bake 10-12 minutes until golden. Remove cookies from oven and immediately top each cookie with a kiss, pressing down so the cookie cracks slightly around edges of kiss. Cool for 10 minutes. Remove from baking sheet letting cool completely.
  
  Makes 48.
  
  Enjoy!
  
  buzxchomp.com
  
  gooddinnermrsmellen@blogspot.com
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  Posted in Baking, Baking, Christmas Recipes, cookies, Dessert, desserts, Food, Good Dinner Mrs Mellen | Tagged Christmas cookies, easy, Hershey Kisses, peanut butter
- Monte Crisco Breakfast Casserole
  
  Posted at 9:39 pm by Good Dinner Mrs Mellen
  
  Dec 15th
  Ingredients
  
  2 1/2 cups milk
  8 eggs
  1/2 teaspoon salt
  1/4teaspoon ground black pepper
  
  1 teaspoon dry mustard
  1 1 pound round loaf country Italian bread, cut into ten 1/2-inch thick slices
  1/4 cup seedless raspberry jam
  8 ounces thinly sliced cooked ham
  8 ounces thinly slice Swiss cheese
  
  1/2 cup shredded Swiss cheese
  
  1/4 cup butter, soften
  
  Directions
  - Grease a 3-quart baking dish. In a large bowl whisk together milk, eggs, 1/2 teaspoon salt,1/4 teaspoon black pepper and mustard.
  - Spread half the bread slices with jam, then top with ham and cheese. Spread remaining bread slices with butter then place buttered sides down on cheese. Cut each sandwich diagonally into four triangles. Arrange points up in prepared baking dish. Pour egg mixture over sandwiches. Sprinkle with remaining cheese. Cover; chill overnight.
  - Preheat oven to 350 degrees F. Uncover dish. Bake 35 minutes or until golden and egg mixture is set. Remove. Let cool 10 minutes. Sprinkle with powdered sugar.
  To dry bread, preheat oven to 325 degrees F. Arrange slices on baking sheet, overlapping as necessary. Bake for 10 to 15 minutes or until dry; cool.
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  Posted in Breakfast, Casserole, Christmas, Christmas Recipes, Easy recipes | Tagged Breakfast casserole, Christmas morning, easy, eggs, ham & cheese, Make ahead
- CRANBERRY SAUCE WITH ORANGES AND GRAND MARNIER
  
  Posted at 9:31 am by Good Dinner Mrs Mellen
  
  Nov 19th
  Massachusetts, abundant in cranberries bogs, produces glorious fresh cranberries which are harvested in the fall coming to market just in time for Thanksgiving. You can get frozen cranberries all year long a wonderful alternative when fresh are out of season. I just love fresh cranberries and I buy copious quantities for making naturally fresh cranberry sauce along with breads, cakes, stuffing and with roasted vegetables. You could say I go cranberry crazy this time of year. And you have to be quick since fresh cranberries are gone from market right after the new year. As you might have guessed homemade cranberry sauce is a must, a favorite accompaniment to our Thanksgiving dinner. Each year I tweak the ingriendants for a different sauce; sometimes I add pecans for a crunch texture or lemons for a tangy sauce, this year I made cranberry sauce with chopped oranges. I like my cranberry sauce spirited adding a little liqueur; to this recipe I added Grand Marnier; a french orange liqueur. If your interested in reading more about cranberries and blogs their natural growing habitat click on this link. https://science.howstuffworks.com/life/botany/cranberry-bogs1.htm
  
  CRANBERRY SAUCE WITH ORANGES AND GRAND MARNIER
  
  INGRIEDIENTS
  
  1 medium navel orange, seeds removed, chopped
  
  1 lb. fresh (or frozen) cranberries
  
  1/2 cup sugar
  
  2 Tbsp. unsalted butter
  
  1 3″-long cinnamon stick
  
  ½ tsp. ground allspice
  
  Pinch of kosher salt
  
  2 tablespoon Grand Marnier
  
  RECIPE PREPARATION
  
  Place orange in a large saucepan and pour in cold water to come 1″ up sides of pan. Bring to a boil, then remove immediately from heat and drain orange in a mesh sieve or colander. Rinse under cold water; return to saucepan. Add cranberries, sugar, butter, cinnamon, allspice, and salt and bring to a boil, stirring to dissolve sugar. Reduce heat cook stirring often until cranberries burst, juices are syrupy, for about 9-12 minutes. Stir in Grand Marnier simmer for another two minuets. Remove cinnamon stick. and discard.
  
  DO AHEAD: Sauce can be made 1 week ahead. Cover and chill.
  
  Enjoy!
  
  gooddinnermrsmelen@blogspot.com
  
  buzzchomp.com
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  Posted in Side dish, Thanksgiving, vegan, Vegetarian | Tagged cranberry sauce, easy, Grand Marnier, Make ahead, oranges, Thanksgiving
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