Applelicious Cupcakes

Applelicious Cupcakes

Channeling June Cleaver

Channeling June Cleaver

Monday, March 28, 2016

Mediterranean Deviled Eggs



Who doesn't love deviled eggs! You can add anything to the egg filling to create all different types of eggs. Also deviled eggs are great for formal Easter dinner, a picnic, barbecue, just so versitile.  I love to change up the ingredients in my eggs to create tasty new treats. I love all things Mediterranean so I couldn't resist making an egg that captures the taste uniquely Mediterranean.


Mediterranean Deviled Eggs

12 large eggs
1/2 cup mayonnaise
1 teaspoon yellow mustard
1/8 teaspoon salt
Freshly ground black pepper
1/4 cup chopped kalamata olives
1 tablespoon minced capers
1/4 cup fresh grated Parmesan Cheese
slice kalamata olives



Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.

Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, mustard, salt, and pepper, and mix well. Gently mix olives, capers and Parmesan cheese with egg.

Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Decorate with slice olive and serve.
Enjoy! 



Sunday, March 20, 2016

Creamy Asparagus Spring Pasta

 

 

 Easy casseroles can be prepared ahead for quick tasty meals even if you have no time. My spring Pasta bake can be assembled the day before, refrigerated, then baked the next day. Or you can bake, freeze and reheat. Either option gives you a easy delicious meal. And I just love spring asparagus!


Ingredients

PASTA
2 tablespoon olive oil
2 cloves garlic
1 shallot, minced
1 bunch asparagus, cut into 1" pieces 
1/2 cup (4 oz.) salted butter
1/2 cup (2 oz.) all-purpose flour
2 teaspoons dry mustard
1 teaspoon table salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
2 cups half-and-half
2 cups whole milk
1 (16-oz.) block Swiss cheese, shredded
2/3 ounces Parmesan cheese, shredded
1 (16-oz.) pkg. rainbow bow-tie pasta, prepared according to pkg. directions
TOPPING
1 cup panko bread crumbs
2/3 ounces Parmesan cheese, shredded 
1 tablespoon butter, melted

Preparation

1. Heat olive oil in pan. Add garlic, shallot and asparagus sauteing for 5 minutes. Cool 
2.Preheat oven to 350°F. Melt butter in a Dutch oven over medium. Gradually whisk in flour until smooth; cook, whisking constantly, 2 minutes. Whisk in dry mustard, salt, black pepper, and cayenne pepper. Gradually whisk in half-and-half and milk; cook, whisking constantly, until thickened, 8 to 10 minutes.
3. Whisk in Swiss cheese and 2 oz. Parmesan cheese. Remove from heat. Stir in pasta and cooked asparagus mixture*.  Pour mixture into a lightly greased 13- x 9-inch baking dish.
4. Prepare Topping: Process croutons and 2 oz. Parmesan cheese in a food processor until finely ground. Add 1 tablespoon melted butter, and process until combined. Sprinkle over pasta mixture.
5. Bake in preheated oven until golden, about 30 minutes. Let stand 10 minutes.

Enjoy!

For more recipes from Good Dinner Mrs Mellen checkout the links below!

gooddinnermrsmellen.com
buzzchomp.com



Thursday, March 10, 2016

Springtime Asparagus Leek Quiche

Spring is making an early arrival this year with beautiful warm days and what better way to welcome an spring than with a delicious Asparagus Leek Quiche. Asparagus is now available all year long but I am still think of asparagus and spring together. One of my favorite combination is asparagus and leeks which I used in making this rich feta cheese quiche. A wonderfully easy dish with store bought piecrust but still tasting so delicious!

 Springtime Asparagus Leek Quiche

Ingredients

1 (14.1-oz.) pkg. refrigerated piecrusts
2 tablespoons (1 oz.) salted butter
2 cups thinly sliced leeks
1 bunch thinly sliced scallions  
1 bunch fresh asparagus, trimmed and cut into 1-inch pieces)
1/2 teaspoons sea salt
1/4 teaspoon black pepper
1 teaspoon dried thyme or 1 tablespoon fresh thyme 
1 cup heavy cream
8 large eggs
2 tablespoons thinly sliced chives
2 tablespoons chopped flat-leaf parsley
1/8 teaspoon ground nutmeg
1 1/2 teaspoon sea salt
1/2 teaspoon pepper 
3/4 cup crumbled feta cheese, divided

Preparation

1. Preheat oven to 425°F. Unroll piecrusts; stack on a lightly floured surface. Roll stacked piecrusts into a 12-inch circle. Fit piecrust into a 10-inch deep-dish, lightly greased tart pan with removable bottom; press into fluted edges. Trim off excess piecrust along edges. Line piecrust with aluminum foil or parchment paper, and fill to rim with pie weights or dried beans. Place pan on a baking sheet. Bake in preheated oven 14 minutes. Remove weights and foil, and bake until golden brown, 10 to 12 more minutes. Reduce oven temperature to 350°F. Cool piecrust completely on baking sheet on a wire rack, about 15 minutes.
2. Meanwhile, melt butter in a medium skillet over medium-high. Add leeks, scallions and  cook, stirring occasionally, until tender and lightly browned, about 10 minutes. Stir in asparagus; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove from heat, and cool 5 minutes.
3. Whisk together cream, eggs, chives, parsley, nutmeg, and 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
4. Place half of leek mixture (about 1 cup) in tart shell; sprinkle with 1/4 cup feta. Spoon half of cream mixture (about 1 1/2 cups) over feta. Repeat layers once, and sprinkle top with remaining 1/4 cup feta.
5. Bake in preheated oven until set, about 1 hour. Cool on baking sheet on a wire rack 20 minutes before serving.

Enjoy!

Wednesday, March 2, 2016

Seafood Stew


Seafood Stew, feast from the sea, is one of my favorite dishes. I've made so many seafood stews from the different regions of the Mediterranean over the years. This recipe is one of my favorites because it is easy, taste delicious and is very healthy. With my blog I want to share easy recipes for a novice cook that aren't intimidating, take hours to make or have ingredients that are not found at your local grocery store.
Cooking should be enjoyable with the end result a delicious meal to serve for family and friends.
Not a stressful project that leaves you too tired to enjoy the meal or your family.

Seafood Stew


Ingredients

3 tablespoons good olive oil
1 1/2 cups chopped yellow onions (2 small)
2 cups chopped fennel (1 large bulb)
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
1 (14 oz) can diced Petite tomatoes
1 tablespoon tomato paste
1 can(15 oz.) seafood stock, I used Bar Harbor
1/2 cup fresh lemon juice
1 tablespoon chopped garlic (3 cloves)
1 teaspoon saffron threads
1 pound large shrimp, shelled and deveined
1 pound each halibut and bass fillets, cut in large chunks
1 pound scallops
24 mussels, cleaned
24 clams, cleaned, I used count neck
Toasted baguette slices, buttered and rubbed with garlic
Directions

Heat the oil in a Dutch oven or stockpot, add the onions, fennel, salt, and pepper, and saute over medium-low heat for 15 minutes, until the onions begin to brown. Add the tomatoes with their juices, tomato paste, stock, lemon juice, garlic, and saffron to the pot, bring to a boil, then lower the heat and simmer uncovered for 10 minutes.  Add the shrimp, fish, scallops,mussels and clams, bring to a boil, then lower the heat, cover, and cook for 5 minutes. Turn off the heat and allow the pot to sit covered for another 5 minutes. The fish and shrimp should be cooked and the mussels and clams opened. Discard any mussels or clams that don't open.  Serve ladled over 1 or 2 slices of toasted baguette.
Enjoy!