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Fettuccine and Shrimp Pomodoro sauce

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During the Holiday Season when busy is the norm with frantically list writing busy coming in a close second, I love to prepare perfectly delicious easy meals so inviting after a hectic day, just beckoning you breath and enjoy . Carving out a peaceful meal time is essential to keeping stress away and promoting healthy eating for me and my family. I don't believe in eating on the run. I'm flabbergasted as I walk down the street surrounded by people eating food as they walk, my only rule breaker is ice cream. I subscribe to the motto that food is to be prepared with care and you should take time when you eat food.  Sit, relax, enjoy, let your body savory the flavors as well as giving your system time to digest your food. When you relax enjoying a meal you don't over eat either. Being present at the meal insures that you enjoy each bite signaling that you are satisfied and full. Even during this rushed season in addition to stoping to experience the festivities, make time for a…

Chocolate Cake with Butter Cream Frosting

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Baking has always held a special place in my heart since I made my first chocolate cake with my mother. After my first successful baking experience I became a passionate baker so talented my mother assigned the baking of our family cakes to me. I continued after I had my own family my love of baking encouraged by my love ones. I love to make all different kinds of cakes pairing with a ray of different frostings. My personal favorite for chocolate cake is butter cream which goes well with the rich cake. You can finish this cake as I did or add your own personal touches depending on the season or the holiday. 
Chocolate Cake with Vanilla Buttercream Frosting
6 tablespoons butter, at room temperature 6 tablespoons vegetable oil 2 cups sugar 3/4 cups Dutch-process cocoa 1 teaspoon vanilla extract 4 large eggs 2  3/4 cups  Unbleached Self-Rising Flour 1 1/2 cups water
Instructions .Preheat the oven to 350°F. Grease and flour three 8" round cake pans. .Beat together the butter, oil, sugar…

Kolaches - Hungarian Christmas Cookies

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Kolaches, Hungarian Christmas Cookies take me back to Christmas of my childhood where my mother would spend days baking Christmas cookies, filling our home with perfectly delightful smells. I would come home from school being greeted by my mother and the aroma of cookies baking in the oven. One of her favorite cookie to bake was Kolaches: a recipe that was pasted down to her by a Hungarian neighbor when she was growing up. Like my mother these flakey pastry cookies become one of my favorites that I still make today for my family and friends!
Enjoy!
Kolaches - Hungarian Christmas Cookies Ingredients For the Pastry: 2 ¼ cups all purpose flour ½ teaspoon salt 8 oz cream cheese 1 cup unsalted butter, softened ½ cup powered sugar for rolling 1 can Solo Poppy Seed Cake and Pastry Filling Instructions For the Pastry Dough:
Sift flour and salt together in a medium bowl and set aside.Beat the cream cheese and butter together with a stand mixer or a hand mixer until completely incorporated and creamy (3-5 m…

Baked Artichoke Dip

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Looking for a quick, easy, delicious tasting dip ready in thirty minutes.  My Baked Artichoke dip that I am sharing with you is a family favorite that your family and friends will love. Mix the ingredients - place in a baking dish- refrigerate until you are ready to bake.

Baked Artichoke Dip
2 jars(6 oz.) marinated Artichoke Hearts, drained and chopped. 1 cup mayonnaise 1 cup finely graded Parmesan cheese 8 oz shredded mozzarella, divided in half 2 teaspoons Herbs de Provence 
Preheat oven 350F. Combine artichokes, mayonnaise, parmesan cheese,  1/2 mozzarella and herbs in large bowl. Place in baking dish topping with remaining mozzarella cheese. Bake for 30 minutes until bubbly and brown around the edges.  Serve warm.

Enjoy!

Tuscan Chicken Wings

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Chicken wings so versatile and delicious are also easy to prepare. For this recipe I choose to do Tuscan themed chicken wings that are perfect as an appetizer. Dizzying lemon over the chicken wings brings out a zesty taste. You can make these wings ahead, freeze, ready for unexpected guest or an easy casual drinks with friends.






Roasted Tuscan Chicken Wings


3 tablespoon olive oil


2 clove garlic, crushed


2 teaspoon rosemary, crushed


1 teaspoon salt


1/2 teaspoon pepper


juice of one lemon



Combine the olive oil, garlic, rosemary*, salt, and pepper in a large, resealable bag; seal and shake to combine. Add the chicken wings; reseal and shake to coat. Arrange chicken in a baking dish. Drizzle with lemon juice. Bake for 1 hour or until crips and cooked through



*Rosemary, a Good Dinner Mrs. Mellen favorite, adds a melodious flavor to the chicken wings. Rosemary in old cooking books is known for remembrance.


Enjoy!

Chicken with Wine and Mushroom

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Growing up I was fortunate to have a wonderful cook for a mother. My mother is one of those intuitive cooks who effortlessly just knows how to marry spices for the most flavorful food. I learned how to cook watching my mother in her kitchen making her magic from cooking to baking. A solitary cook my favorite time to cook is when I am alone in my kitchen channelling my mother remembering my special time spent with her so long ago. One my favorite chicken recipes from my mother is chicken paired wine and mushrooms. Chicken is very versatile capturing flavor from the ingredient you add. I especially like rosemary added to chicken releasing a flavorful aroma to the sauce. After cooking in the over for an hour and half the flavors are perfectly combine with the chicken so tender breaking away from the bone.
Chicken with Wine and Mushroom
4 lbs. cut up chicken, 8 pieces 2 tablespoon olive oil 8 oz slice mushrooms 1 shallot, chopped 4 cloves garlic, minced 8 oz. slice mushroom. I like to use baby po…

Roasted Brussels Sprouts with Cranberries and Pecans

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1 1/2 lbs Brussels Sprouts, rinsed, ends sliced and remove any tough outer leaves
1 cup cranberries 1 cup chopped pecans, toasted 2 tablespoon olive oil 2 tablespoon lemon juice Zest of a lemon 2 teapsoon sea salt 1 teaspoon fresh ground pepper
Preheat oven to 350F. C. Toss Brussels Sprouts, cranberries, pecans with olive oil, lemon juice, zest, salt and pepper. Place in baking dish.  Bake for 30 minutes. Brussels Sprouts should be tender and browned. Serve hot or at room temperature.
Enjoy!

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