Applelicious Cupcakes

Applelicious Cupcakes

Channeling June Cleaver

Channeling June Cleaver

Sunday, October 8, 2017

Greek Egg Salad




Egg salad doesn't have to boring. I love to combine different flavors to create innovative recipes that is how I came up with Greek Egg Salad. One of my favorite Greek dips is Tzatiki a luscious combination of yogurt, garlic and cucumbers which I used as the base for this egg salad. Adding Kalamati olives boast the flavor reminiscent of the Mediterranean where olive trees fill the country side with luscious plants bearing the beautiful bountiful olive fruits.

Greek Egg Salad  

4 hard boiled eggs
3/4 cup Tzatiki
1/4 cup plan Greek yogurt
2 cloves garlic, minced
1/4 cup Kalamati olives, chopped
1/4 teaspoon pepper
2 cups spring greens
1 cucumber, sliced 
1 large tomato sliced
kalamata olives


Combine first five ingredients. Place spring greens on plate. Top with egg salad. Arrange sliced tomatoes and cucumber around the egg salad. Decorate with olives. So simply delicious and easy for a wonderfully flavorful lunch or light dinner.

Servers two.

Enjoy!





Wednesday, September 27, 2017

Farm Fresh Tomatoes with Scallops

If you follow my blog you know that I love farm fresh tomatoes especially tricolor cherry tomatoes. These little rainbow color flavorful jewels add visual vistas to any meal. Fresh scallops combined with farm fresh tomatoes roasted to they are just ready to pop is one of my favorite combinations. Add some olive oil, garlic, seasonings and lemon juice, a simple, elegant, delicious, quick meal.

Farm Fresh Tomatoes with Scallops

1 lbs. Fresh Sea Scallops
Juice of one lemon
2 tablespoon olive oil
1 garlic clove, finely chopped
1/4 teaspoon fresh ground pepper
1/2 teaspoon sea salt
1 teaspoon Tuscan Sunset from Penzey Spices
1/4 cup grated Parmesan cheese

Pre-heat oven to 375F. Place Scallops in baking dish top with lemon juice. Combine in a small bowel oil, garlic, pepper, sea salt and Tuscan Sunset. Drizzle over scallops. Remove form over topping with cheese. Bake for 10 more minutes. Serves 4. I like to layer sliced fresh Italian on plates topping with the baked tomatoes and scallops.  

Enjoy!

Thursday, September 21, 2017

Quinoa with Fresh tomatoes and Mozzarella



If you have followed my blog you know that I love tomatoes - big juicy heirloom tomatoes in rainbow colors, petite cherry tomatoes colored in bright hues by the sun. I never met a tomato I didn't just want to eat.  Inevitably all the bountiful tomatoes of summer find a place in my cooking either fresh or gently simmered bursting with flavor. Tomatoes and grains are a wonderful pairing to make a light lunch or a tasty side dish. You can use any gain as the base for this recipe, I used Quinoa but I have made this dish with farro or Israel couscous.

Quiona with Fresh Tomatoes and Mozzarella  

1 cup Quiona, cooked according to package instructions
1/4 cup extra virgin olive oil
2 tablespoon balsamic fig vinegar
1 minced clove garlic
1 teaspoon Dijon mustard
1 teaspoon Herbs de Provence
1 cup sliced cherry tomatoes
1/2 cup slice cucumbers
1/2 cup cubed fresh Mozzarella

Combine oil, vinegar, garlic, mustard and herbs in bowl mixing with a whisk. Toss Quiona with half of oil mixture and place on plate. Top with tomatoes, cucumbers and mozzarella. Drill with remaining oil mixture. Chill in refrigerator until ready to serve.

Enjoy! 


Wednesday, August 30, 2017

Farm Fresh Tomatoes Pesto Pasta




Summertime's farm fresh tomatoes are my favorite ingredient to use for everything from salads to pastas. With a bountiful crop of basil I made an easy pesto sauce, roasted farm fresh colorful cherry tomatoes and tossed with cooked pasta. A wonderfully easy, quick summer time dinner that everyone will enjoy!

Farm Fresh Tomatoes Pesto Pasta

1 pint tricolor cherry tomatoes
2 tablespoon olive oil
1/2 sea salt
1/8 teaspoon crushed red pepper
1 cup basil leaves
1/4 cup pine nuts, toasted
1/2 cup Parmesan cheese
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup olive oil
1 tablespoon butter

1 pound thin spaghetti, cooked according to directions.

Preheat oven to 350. Toss tomatoes, oil, salt and crushed pepper. Place in baking dish roasting for 20 minutes or until tomatoes start to burst. 
In a food processor combine remaining ingredients except for spaghetti. Processor until smooth. 
Toss pesto with hot spaghetti, top with tomatoes. Serve 4 

Enjoy!

www.gooddinnermrsmellen.com 
www.gooddinnermrsmellen@blogspot.com



Wednesday, August 9, 2017

Grilled Portobella Mushroom Sandwich






Portobella Mushroom Sandwich 

Portobella mushrooms are so versatile and delicious along with being a filling alternative to meat. Grilling Portabella mushrooms marinated enhances the rich flavor.  Grilling the mushrooms on a barbecue makes a wonderfully flavorful sandwich. Quick, easy, delicious and simple to prepare. 


1/4 cup olive oil
3 tablespoons chopped onion


8 ounces Brie, slice thick





 Clean mushrooms and remove stems. Place caps on a plate with the gills up. In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour.
Brush bread with oil. Grill mushrooms over hot grill for 10 minutes. Grill bread for the last two minutes. Remove mushrooms and bread. Place mushroom on bottom slice of bread. Layer on top of mushroom tomato, basil then brie. Place sandwich back on grill for 2-3 minutes until Brie starts to melt. Slice into four sandwiches and serve immediately.

Enjoy!



Sunday, July 30, 2017

Blueberry Coffee Cake




Summer to me means fresh juicy blueberries- just fresh picked, ripped to perfection! My problem with blueberries is I can eat a whole pint before I even bake a cake or a pie.  What I love about my blueberry coffee cake is that it fits my requirements for summer, simple, easy, delicious and make ahead. This cake is short on time and long on taste.

    PECAN STREUSEL
    ¾ cup all purpose flour
    1 cup pecans, chopped
    ½ cup firmly-packed light brown sugar
    ¼ cup granulated sugar
    1 teaspoon ground cinnamon
    1 teaspoon ground cardamom
    1 teaspoon salt
    1 stick cold, unsalted butter, cut into small pieces
    
    CAKE
    1 ½ cups all purpose flour
    ¾ cup granulated sugar
    2 teaspoons baking powder
    ½ teaspoon ground cardamom
    1 egg
    4 T unsalted butter, melted
    3/4 cup cream
    2 tsp vanilla extract
    1 cup blueberries, plus more for garnish



    Prepare the Pecan Streusel: Preheat oven to 350°F. Stir together chopped pecans, brown sugar, cinnamon, salt, 3/4 cup flour, 1/2 cup granulated sugar, and 1 teaspoon ground cardamom in a medium bowl. Add 1/2 cup cold butter pieces, and, using your fingers or a pastry blender, combine until a sandy texture is achieved.
    Prepare the Cake: Sift together baking powder, 1 1/2 cups flour, 3/4 cup granulated sugar, and 1/2 teaspoon cardamom. Beat cream, vanilla, egg, and 4 tablespoons melted butter with an electric mixer on medium-high speed until frothy, about 1 minute. Fold in the flour mixture with a spatula until blended. Do not overmix.
Arrange the blueberries  evenly over the batter, pressing them into the batter just a bit. Cover the top evenly with the Pecan Streusel, pressing lightly.
    Bake in preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool in pan on a rack 1 hour. Remove sides of pan before serving. Serve with vanilla ice cream.

Enjoy!


Tuesday, July 4, 2017

Sweet and Sour Coleslaw





Sweet and Sour Coleslaw 

Make ahead Summertime salads easy, tasty completing every meal are such a favorite of mine. I love to combine different ingredients always adding fruit and nuts for sweetness and crunch. For the crunchy, tangy, sweet and sour taste of this Coleslaw I added pineapple, almonds, soy, and a touch of Chinese five spices with a hint of garlic. Amazingly I can always find a different fusion of spices creating a new outstanding addition to my summertime salad repertoire.



Ingredients

    1/4 cup pineapple juice
    3 tablespoons red wine vinegar
    1/4 cup olive oil
    1 tablespoon low salt soy sauce
    1 teaspoon Chinese five spices
    clove garlic, crushed
    freshly ground black pepper to taste
    salt to taste

    1 (12 ounce) package Dole Classic Coleslaw
    1 cup diced fresh pineapple
    1/2 cup slivered almonds
    3 green onions, chopped
   

Directions

    Combine pineapple juice, red wine vinegar, oil, soy sauce, Chinese five spices, garlic, pepper and salt in a lidded jar or cruet. Cover and shake well.
    Toss coleslaw, pineapple, almonds, and green onions together in a large bowl. Pour dressing over salad and toss to coat. Garnish with pineapple and almonds. Chill and serve cold.




Enjoy!