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Chicken, Mushroom and Wine Casserole

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Chicken, Mushroom and Wine Casserole 
I love make ahead meals that can be easily heated to have a home cooked meal quickly. Many a Sunday you will find me in the kitchen cooking meals for the coming week. And what could be tastier than a chicken, mushroom and white wine casserole fragrantly flavored with fresh thyme. The chicken tender separating from the bone without even using a nice. Serve over Arborio rice enjoying  as you  dip crusty fresh bread into the wine sauce. 


3 pounds split chicken breast salt and pepper 2 tablespoons olive oil 8 ounce slice mushrooms 1 leek, thinly slice, white part only 1 shallot, chopped 2 cloves, chopped 1 cup wine 2 cup chicken broth 2 sprigs fresh parsley, chopped 1 dry bay leaf, crushed 2 springs fresh thyme, finely chopped
Heat oven to 350F. Salt and pepper chicken. In a casserole pan, I use a Le Creuset casserole, heat olive oil. Add chicken breasts cooking on each side until lightly browned. Remove from pan and place on a dish. To casserole pan …

Roasted Chicken Sausage and White Beans with Tomatoes

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Roasting sausage in a healthy alternative to frying without losing the wonderful taste of the spices in the sausage. For a hearty healthy one dish meal I place fiber filled white beans in a baking dish, then add sausage topping with simmered tomatoes, shallots, garlic, olives, capers, herbs and anchovies. The anchovies are optional but these little fishes added a little zing to the tomato sauce. 
Roasted Sausage  and White Beans with Tomatoes
2 tablespoon olive oil 1 shallot, chopped 2 cloves garlic, chopped 1 can(14.5 oz.) Hunts diced Tomatoes, not salt added 1 teaspoon dried oregano 1/4 teaspoon crushed red pepper flakes 1 tablespoon fresh basil, thinly chopped 1/2 cup chopped kalamata olives 2 tablespoon capers, chopped 2 oil-packed anchovy fillets, chopped (optional) 1 can(15.5 oz.) Goya Prime Premium White beans, rinsed  1 pound Chicken sausage links
Preheat oven to 400F. In a sauce pan heat olive oil then add shallot and garlic, cooking until translucent, don't brown. Add to…

Roasted Beets with Oranges

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ROASTED BEETS WITH ORANGES


Gorgeous Roasted Beets and Oranges 
Beets taste so delicious that I sometimes forget their health and nutritious benefits. Beets are low in calories yet high in fiber, antioxidants and an array of important micronutrients. And fresh beets are so easy to cook, readily available year round, don't use canned. Beets roasted with citric juices enhances the root flavor of beets creating a nice glaze. A fine salt like Pink Himalayan is used to finish the dish adding a burst of flavor, not to salt while cooking. Gourmet salts from around the world are all the rage with so many different choices as well as added ingredients. On a recent trip to Amelia Island in Florida I had the pleasure of staying at the Ritz Carlton with the famous Salt restaurant and boutique with the boutique stocking salts from around the world. Assisted by a knowledgeable salesperson I returned home with a array of interesting salts. 




ROASTED BEETS WITH ORANGES


12 Beets 1 tablespoon olive oil 1 1…

Roasted Green Bean with Garlic and Pine Nuts

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My favorite method to prepare vegetables is roasting. I love the way the flavor is released in the roasting process. I adding garlic for extra flavor along with pine nuts for crunch making the green beans a special side dish. Roasted Green Bean with Garlic and Pine Nuts 1 lb. cleaned green beans 1 tablespoon olive oil 4 cloves garlic, sliced in half 1 teaspoon sea salt 1/2 teaspoon black pepper 1/4 cup pine nuts, roasted Preheat oven 400F. Toss green beans with olive oil, garlic, salt, and pepper. Place in baking dish. Top with pine nuts. Roast beans until slightly shriveled and have brown spots, 20 to 25 minutes.

Easter Milk Chocolate Layer Cake

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Easter Milk Chocolate Layer Cake
1/4 cup unsalted butter, softened 3/4 cup granulated sugar 1/4 cup light vegetable oil 2 large eggs, room temperature 2 1/2 cup cake flourKing Arthur 1/4 cup dried nonfat milk 1/4 cup unsweetened cocoa powderGhirardelli 1 teaspoon kosher salt 1 teaspoon baking soda 1/2 teaspoon baking powder 6 ounces milk chocolate, melted 1 cup whole buttermilk, room temperature 1 teaspoon vanilla extract 1/2 teaspoon almond extract
Chocolate Fudge Frosting (Recipe below) Crushed Cadbury Milk Chocolate mini eggs

1. Preheat oven to 350F. Butter and flour two 9-in round cake pans.
2. Using a stand mixer fitted with a paddle attachment, beat in a bowl butter, sugar, oil and eggs at medium speed until well combined about 2 minutes.
3. In a medium bowl, sift together flour, dried milk, cocoa, salt, baking soda, and baking powder. Add flour mixture, alternating with buttermilk in thirds starting and ending with flour. Beat until well combined. With mixture at low speed add chocolate, vanilla …

Baked Artichoke Dip

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Baked Artichoke Dip
Don't you just love an easy, delicious, quick dip that you can made in short time yet has a rich creamy flavor that begs to dip a cracker into? I have the perfect recipe that is flavorful with just the right hint of spices. All the ingredients are perfect to keep on hand for an impromptu party! 
Ingredients:
2 6 oz. jars marinaded artichoke hearts, drained and             chopped, reserve one tablespoon of marinade 1 cup mayonnaise  1 cup ricotta chesse 1 cup fresh grated parmesan cheese 1 clove garlic, chopped 1 tablespoon capers, chopped 2 teaspoon Italian seasonings, I use Tuscan Sunset by Penzey
Preheat oven to 350F. Combine all the ingredients in a bowl mixing well. Place in baking dish and bake for 30 minutes or until dip is lightly golden and bubbling.
Serve with crackers.
Enjoy!
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Roasted Cauliflower with Balsamic Fig Vinegar

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If you follow my blog you can see that I am very much into roasting vegetables which greatly increase flavor. I love to roast  Cauliflower combining olives and tomatoes seasoned with thyme then finishing with a splash of Fig Vinegar. If you haven't tried Balsamic Fig Vinegar I highly recommend replacing regular balsamic vinegar with this outstanding flavorful variety. Sweet figs are blended with tart balsamic vinegar for a uniquely rich multilayered flavor adventure. I substitute balsamic fig vinegar in cooking as well as in fresh salad dressing. 


Roasted Cauliflower with Balsamic Fig Vinegar
8 cups 1-inch-thick slices cauliflower florets, (about 1 large head; see Tip 2 tablespoons extra-virgin olive oil 1 teaspoon dried french thyme ¼ teaspoon salt 1/4 cup kalamata olives, chopped 1/2 cup rainbow petite tomatoes, sliced Freshly ground pepper to taste 2 tablespoons fig balsamic vinegar
Preheat oven to 450°F.
Toss cauliflower, oil, french thyme, salt and pepper in a large bowl. Spread on a lar…