one pan meal | Good Dinner Mrs Mellen

Tag: one pan meal
- Mushroom and Asparagus Sheet Pan Quiche
  
  Posted at 10:00 am by Good Dinner Mrs Mellen
  
  May 17th
  Mushroom and Asparagus Sheet Pan Quiche
  
  Sheet pan meals are all the rage now in the magazines and on cooking shows. So I created this large quiche which is perfect for a brunch or an extensive buffet. Mushrooms, asparagus, and goat cheese are a familiar combination for my quiches. Next, I added Gruyere cheese, a smoky french cheese that melts beautifully and pairs wonderfully with eggs and goat cheese. Thyme fresh or dried is another go-to ingredient for me. In the summer, I grow all thyme varieties with French thyme, my particular favorite.
  You can use any combination of veggies and herbs. Experiment and have fun!
  
  1 (14.1-ounce) package Pillsbury refrigerated piecrust, room temperature
  
  8 large eggs
  
  1/2 cup heavy cream
  
  1(3.5-ounce) package shiitake mushrooms
  
  1 cup shredded Gruyere cheese
  
  4 ounce goat cheese, crumbled
  
  2 cloves garlic, minced
  
  2 teaspoon fresh thyme or 1/2 teaspoon dried thyme
  
  1 teaspoon sea salt
  
  1/2 teaspoon ground black pepper
  
  6 stalks asparagus, trimmed and shaved
  
  Position rack in bottom trim of oven, and preheat oven to 375F. Spray a 13×9 1/2-inch rimmed baking sheet wit cooking spray.
  
  On lightly floured surface, unroll 1 piecrust. Lightly brush with water, and top with remaining piecrust, pressing gently to seal. Roll into a 15×11-inch rectangle. Transfer to prepared pan. Trim edges as need, and crimp as desired.
  
  In a large bowl, whisk together eggs and cream. Stir in mushrooms, Gruyere cheese, goat cheese, garlic, sea salt and black pepper. Pour into prepared crust. Top with asparagus, pressing gently into filling.
  
  Bake until filling is set 30-40 minutes. Let cool slightly before serving.
  
  Enjoy!
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  Posted in Baking, Food, Hearty Meal, Main Dish, Main Meal, One Pan Meals, quiche | Tagged goat cheese, Mushrooms, one pan meal, Pillsbury Pie crust, quiche, shiitake
- Baked Sausage, Tomatoes, and Olives
  
  Posted at 12:09 pm by Good Dinner Mrs Mellen
  
  Mar 13th
  One-pan meals are experiencing a boom in popularity, and I can understand why—easy, delicious, low clean up, perfect for a weeknight meal. I especially like adding colorful veggies, like the rainbow-colored tomatoes in this recipe. I’ve added a Mediterranean flavor with the addition of olives, caper, and feta cheese.
  Clean-up is easy when you use non-stick sheet pans. My favorite is William Sonoma Goldtouch bakeware for all my baking and cooking needs. One-time purchase and well worth the money.
  
  1.5 pound Gourmet Medley Tomatoes
  
  1 package chicken Italian style sausage (5 sausages)
  
  8 ounces feta cheese, cut into pieces
  
  1 cup pitted Mezzetta Castelvetrano olives, sliced
  
  2 tablespoons capers
  
  2 tablespoon olive oil
  
  2 teaspoon dried oregano
  
  1 teaspoon sea salt
  
  1/2 teaspoon black pepper
  
  1/2 teaspoon crushed red pepper
  
  2 tablespoon lemon juice
  
  Preheat oven to 424F.
  
  Place tomatoes on the sheet pan and nestle sausage and feta cheese in between. Top with olives and capers.
  Combine oil with the remaining ingredients except for the lemon juice—drizzle oil mixture over the sausage, tomatoes, feta cheese, olives, and capers.
  Sprinkle lemon juice on top.
  Bake for 35 – 40 minutes until sausage and tomatoes brown. And feta is bubbling.
  
  Enjoy!
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  Posted in Easy recipes, family meals, Good Dinner Mrs Mellen, Mediterranean diet, One Pan Meals | Tagged Easy recipe, one pan meal, quick meal, Sausage, Weeknight dinner, William Sonoma Goldtouch
- Baked Crispy Tofu over Kale, Butternut Squash and Red Pepper
  
  Posted at 10:38 am by Good Dinner Mrs Mellen
  
  Jan 27th
  Healthy eating and an active lifestyle are essential to me. Creating recipes low in fat and salt, high in fiber and nutrients is vital to staying fit and youthful. I believe in cooking good tasting food that is satisfying to the pallet.
  I’ve wanted to incorporate more tofu into my recipes for the enormous benefits of soy. Putting it on top of kale, butternut squash, and red pepper makes this an extraordinary healthy, fulfilling one-pan meal.
  
  I use William-Sonoma Goldtouch bakeware for even temperature cooking and cleaning up, which is essential to me. And they are last long.
  
  https://www.williams-sonoma.com/shop/bakeware/bakeware-williams-sonoma/bakeware-usa-goldtouch/?isx=0.0.0
  
  1 bunch kale, cut and stems removed
  1 (20 oz package) cut butternut squash
  1 red pepper sliced
  2 cloves garlic, minced
  1 shallot, minced
  1/4 cup olive oil
  sea salt
  pepper
  1 container ( 16 oz.) super firm Nasoya Organic Tofu
  1 tablespoon olive oil
  1 tablespoon Bragg Coconut Liquid Aminos
  1/4 cup cornstarch
  2 teaspoon sea salt
  1 teaspoon black pepper
  2 teaspoon garlic powder
  
  Pre-heat oven 425F.
  
  Place kale, butternut squash, red pepper, garlic, and shallots in a large baking pan. Drizzle with olive oil and sprinkle with salt and pepper.
  
  Prepare tofu: Cut tofu into one-inch cubes. In a small bowl combine olive oil and coconut liquid aminos: mix cornstarch, sea salt, pepper, and garlic powder in a medium bowl. Dunk tofu cubes in the liquid mixture, turning to coat, then dredge tofu in cornstarch. Place tofu on top of the vegetables. Bake for 30-35 minutes until tofu is golden.
  
  Enjoy!
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  Posted in family meals, Farm Fresh Produce, Food, Good Dinner Mrs Mellen, Healthy, Main Dish, Main Meal, vegan, vegetable bake, Vegetables, Vegetarian, Weeknight dinner | Tagged Goldtouch bakeware, one pan meal, tofu, William-Sonoma
- Pan Roasted Scallops and Castelvetrano Olives and Lemon Wine Sauce
  
  Posted at 9:20 am by Good Dinner Mrs Mellen
  
  Jan 21st
  Cooking at home is fashionable during the pandemic. Cooking is in my blood; I come from a long line of cooks. I love to cook, entertain, and my favorite, large Sunday dinners with family and friends, is on hold until after the pandemic.
  
  The situation necessitated that created tasty one-pan meals for two while my husband and I are social distancing in our home. So easy and no sacrifice on flavor to combine all the ingredients in one roasting pan, and I serve in the same pan!
  
  I add a salad and homemade bread for a simply delicious meal! Dinner for two couldn’t be more perfect!
  
  1 package Earthly Choice Farro, Microwaveable in 90 minutes
  1/2 pound Sea Scallops
  2 tablespoons olive oil
  2 tablespoon fresh lemon juice, about half lemon
  1/4 cup dry white wine
  2 cloves garlic, crushed
  4 lemon slices, halved
  1/4 cup pitted Castelvetrano olives, sliced I like Mezzetta olives
  2 teaspoons capers
  1/2 teaspoon sea salt
  1/4 teaspoon black pepper
  
  Pre-heat oven to 425F.
  
  Place farro in baking pan and top with scallops.
  
  Combine in a small bowl mix olive oil, lemon juice, wine, and garlic. Pour evenly over farro and scallops: place lemon slices, olives, and caper on top. Sprinkle with salt and pepper.
  
  Bake for 20-25 minutes.
  Serves two.
  
  Enjoy!
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  Posted in dinner for two, Easy recipes, family meals, Fish, Food, Healthy, Main Dish, Main Meal, scallops, seafood | Tagged castelvetrano olives, dinner for two, Mezzetta olives, one pan meal, scallops
- Shrimp Risotto
  
  Posted at 10:11 am by Good Dinner Mrs Mellen
  
  Jan 8th
  4 tablespoons extra-virgin olive oil
  
  2 teaspoons kosher salt
  
  1/2 teaspoon freshly ground black pepper
  
  1 pound extra-large shrimp, peeled and deveined
  
  2 shallots chopped (about 1 cup)
  
  2 large clove garlic, smashed, peeled, chopped
  
  1 cup Arborio rice (about 6 1/2 ounces)
  
  1/2 cup dry white wine
  
  3 cups clam juice
  
  1/4 cup fresh lemon juice (from 1 large lemon)
  
  Zest of 1 large lemon
  
  Heat 2 tablespoons of the oil in a heavy large saucepan over medium heat. Add the shrimp and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until the shrimp are just opaque in the center, about 3 minutes. Remove the pan from the heat. Transfer the shrimp and juices to a bowl to cool.
  
  Add the remaining 2 tablespoons oil to the pan. Add the onions. Cook until tender, about 4 minutes. Add the garlic and cook until aromatic, 30 seconds. Add the rice. Stir until well coated and translucent in spots, about 2 minutes. Add the wine. Cook until the wine is absorbed, stirring often, about 2 minutes. Add the clam juice, lemon juice, zest, and the remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Increase the heat and bring to a boil, stirring often. Reduce the heat to medium-low. Simmer until the rice is just tender and the risotto is creamy, stirring often, 13 to 14 minutes.
  
  Add the shrimp. Mix in additional broth if needed, 1/4 cup at a time, until the risotto is creamy.
  
  Serve in 4 soup bowls.
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  Posted in cooking, dinner, Easy recipes, family meals, Food, Good Dinner Mrs Mellen, seafood | Tagged one pan meal, Seafood, Shrimp risotto
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Good Dinner Mrs Mellen

Tag: one pan meal

Mushroom and Asparagus Sheet Pan Quiche

Posted at 10:00 am by Good Dinner Mrs Mellen

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Baked Sausage, Tomatoes, and Olives

Posted at 12:09 pm by Good Dinner Mrs Mellen

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Baked Crispy Tofu over Kale, Butternut Squash and Red Pepper

Posted at 10:38 am by Good Dinner Mrs Mellen

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Pan Roasted Scallops and Castelvetrano Olives and Lemon Wine Sauce

Posted at 9:20 am by Good Dinner Mrs Mellen

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Shrimp Risotto

Posted at 10:11 am by Good Dinner Mrs Mellen

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