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Mediterranean Stuffed Pepper with Turkey, Orzo and Feta Cheese

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Mediterranean Stuffed Pepper with Turkey, Orzo and Feta Cheese
Peppers 6 peppers, 2 red, 2 yellow and 2 orange 1 cup orzo, cooked according to package instructions, cooled 1 lb. ground turkey 1 cup mozzarella 1/4 cup crumbled feta cheese 1/2 cup kalamata olives, chopped 1/2 teaspoon oregano 1/2 teaspoon mint 1/2 teaspoon dill 1/2 teaspoon allspice 1/2 teaspoon cinnamon 1 clove garlic, chopped 1 tablespoon fresh lemon juice 1 teaspoon zest of lemon 1 1/2 teapsoon salt 1/2 teaspoon pepper
Sauce 2 tablespoon olive oil 2 cloves garlic, minced 1/2 teaspoon oregano 1/4 teaspoon crushed red pepper 1 teaspoon salt 1 can(14.5 oz) petite chopped tomatoes, I use Hunt's no salt added 2 tablespoon parmesan cheese
Preheat oven to 350F. Cut off the top of each bell pepper and reserve the tops; discard the seeds and white membranes. Put the turkey in a large bowl; add 1 cup mozzarella, 1/4 cup feta, orzo, oregano, mint, dill, allspice, cinnamon garlic, lemon juice, lemon zest, 1 1/2 teaspoons salt and 1/2 teaspoon pepper.…

Cranberry Pumpkin Bread

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Cranberry Pumpkin Bread




INGREDIENTS3 cups sugar1 cup vegetable oil3 large eggs1 16-ounce can solid pack pumpkin3 cups all purpose flour1 teaspoon ground cloves1 teaspoon ground cinnamon1 teaspoon ground nutmeg1 teaspoon baking soda1/2 teaspoon salt1/2 teaspoon baking powder2 cup fresh cranberries

Perfect Roasted Chicken

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Lazy Sundays are perfect for cooking wonderful family meals. Sunday dinner, a tradition in our home, has all our family coming to our home to enjoy sharing time and food as a family once again. From my Italian heritage shared with me by my mother who masterfully created a different feast every Sunday, I learned to cook and gather my family together to enjoy my food. With a busy life style I look forward to languishing on Sunday preparing a bountiful meal without hurrying through the preparation. Roasted Chicken is easy to create with many different seasoning that bring out the flavor of the chicken. I love to experiment with different ways to make a whole chicken from marinating to roasting. However you choose to cook a whole chicken be create and have fun!

Perfect Roasted Chicken










Preheat the oven to 425 degrees F. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt inside out of the chicke…

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!

Greek Egg Salad

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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!




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.…

Quinoa with Fresh tomatoes and Mozzarella

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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 an…