Posts

Showing posts from July, 2016

Spaghetti with Clams for two

Image
Dinner for two can be a challenge especially after cooking for a large family as you find it hard to scale down the ingredients and portions. One of the many reasons I like to use pasta or rice as a base then add to create a delicious dinner for two. Seafood lends well to dinner for two. In this meal I used count neck clams which are meaty and flavorful marrying with wine and seasonings for a lusciously delightful taste.

Ingredients

2 tablespoon olive oil
2 cloves garlic, minced
1 shallot, minced
1 tablespoon fresh thyme, finely chopped
1 cup dry white wine
pinch of saffron
1/2 teaspoon sea salt
1/4 teaspoon pepper
1 pound count neck clams, well scrubbed
4 ounces thin spaghetti, cook according to package

In a saute pan add olive oil, garlic, shallot and thyme. Saute on medium heat for 8-10 minutes, garlic and shallots should be translucent, not browned. Add wine, saffron, salt and pepper simmering for 5 minutes. Add clams, cover, continue to cook for 5-10 minutes. All the clams shou…

Grilled Swordfish with Mediterranean Salsa

Image
Grilled Swordfish with Mediterranean Salsa

Ingredients

1/2 cup chopped cherry tomatoes
1/4 cup chopped kalamata olives
1 teaspoon chopped capers
2 cloves garlic, crushed
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon fresh thyme, finely chopped
1/2 teaspoon sea salt
1/4 fresh ground pepper
2 pounds swordfish, cut into 4 pieces 
salt and pepper

Preparation

Season swordfish with salt and pepper refrigerating while preparing salsa. Combine first nine ingredients tossing to combine. Let set for 30 minutes to marinate. Preheat grill. Grill swordfish 3-5 minutes on each side depending on thickness.  Place Swordfish on individual plates topping with salsa. Serves 4

Enjoy!
gooddinnermrsmellen.com


Tart Field Greens with Melon, Blueberries, Apricots and Pecans

Image
Tart Field Greens with Melon, Blueberries, Apricots and Pecans

Adding fruit and nuts to salad fresh adds a refreshingly sweet taste to tart greens. I love the combination of spicy greens with the sweetness of melon and blueberries. You can customize this salad using any of your favorite combination of fresh fruit. Sometimes I add dates instead of apricots or pumpkin seeds to replace pecans. Use your imagination to create your own special salad.

Ingredients

4-5 cups bitter or spicy greens
1/2 honeydew melon, cubed
1/2 cup blueberries
1/4 cup chopped apricots
1/4 cup chopped pecans
2 tablespoon sliced red onion*

Preparation

Wash and dry greens. Place on flat plate arranging melon, blueberries, apricots and pecans on top. Thinly slice red onion. Place in bowl pouring 2 tablespoon white vinegar over onions soaking for 10 minutes. Rinse onions and pat dry. Place onions on salad. Serve with balsamic vinaigrette. 

Balsamic Vinaigrette

Ingredients

3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard

Pecan Crumb Topped Blueberry Custard Pie

Image
I just love blueberries and blueberry pie. While traditional blueberry pie is mouthwatering delicious sometimes I just like to change it up so I created this sinfuldecadentPecan crumb topped sour cream blueberry pie. They say a picture is worth a thousand words but even this picture can only go so far in capturing the nutty topping with blueberry juice bursting from the fruit all in a creamy custard. I want another piece just writing this! Don't forget to top with Bryers French Vanilla ice cream.

Pastry

1 3/4 cup all-purpose flour
1/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
2/3 cup butter
2-3 tablespoon water
1 egg, beaten

Filling

1 cup sour cream
3 ounces cream cheese
1 large egg
3/4 cup light brown sugar
1/4 cup all-purpose flour
1 teaspoon vanilla
4 cups blueberries, washed and picked over

Crumb Topping

1/2 cup all-purpose four
1/3 cup sugar
1/3 cup light brown sugar
1 tablespoon cinnamon
1/4 teaspoon salt
1/2 cup butter 
3/4 cup chopped pecans or walnuts

1. To prepare pastry, combine flour, …

Pine Nut, Tomato and Cucumber salad

Image
Can't get enough of salads, neither can I. Nor can I ever say no to delicious fresh picked tomatoes. Ah, this tomato and cucumber salad capture the essence of summer, cool, crisp and fresh. I've added a little spice and crunch to the mix creating a refreshing salad that compliments meat or fish. Ingredients 1 pound tomatoes, thinly sliced crosswise1 pound gourmet cherry tomatoes, slice in quarters 1 thinly sliced English cucumber1 tablespoon soy sauce1 tablespoon rice vinegar2 teaspoons olive oil1 1/2 teaspoons granulated sugar2 medium scallions, dark green parts only, thinly sliced1 medium jalapeno chile, thinly sliced crosswise2 teaspoons toasted pine nuts 1/4 teaspoon sea salt 1/4 teaspoon black pepper

Preparation
Arrange tomato and cucumber slices on a platter. Whisk together soy sauce, vinegar, olive oil, and sugar in a small bowl until sugar dissolves. Drizzle dressing over tomatoes and cucumbers, and top with scallions, chile, and pine nuts . Sprinkle with salt and pep…

Grilled Red, White and Blue Potatoes for July 4th

Image
What could be more appropriate for a 4th of July party than red, white and blue potatoes on the grill. Oh, did I mention delicious and easy. You can make these potatoes ahead and serve them at room temperature or hot off the grill. Either way they taste wonderfully delicious.

Ingredients

3 packages(8-oz) gourmet tricolor potatoes
1/4 cup olive oil
4 cloves garlic, minced
2 tablespoon fresh thyme, finely chopped 
2 teaspoon sea salt
1 teaspoon fresh ground pepper

Scrub potatoes, dry thoroughly. Place in large bowl. In a small bowl combine oil, garlic and thyme. Toss over potatoes. Set aside for 30 minutes. Preheat grill. Place potatoes on a grill pan, top with salt and pepper. Close lid grilling for 30-45 minutes until potatoes are soft. Test potatoes by piercing with a knife. Make ahead and serve at room temperature or serve immediately. Serves 20-25.



Mediterranean Quinoa Salad with Feta, Tomatoes, Olives and Capers

Image
Mediterranean Lemon Quinoa Salad with Feta, Tomatoes, Olives and Capers


Mediterranean flavors paired with Quinoa with an added hint of lemon create a fresh tasting salad that is a fabulous addition to any meal or barbecue. Also this salad is wonderful made ahead letting the flavors marinate making a portable dish for a pot luck or picnic. 
Ingredients
1 cup Quinoa cooked according to package instructions juice of 1 lemon 2 teaspoon lemon zest 1/2 cup olive oil 1 tablespoon fresh thyme, finely minced 1/2 teaspoon sea salt 1/4 teaspoon fresh ground pepper 1 cup chopped cherry tomatoes 1/2 cup chopped kalamata olives 1 tablespoon capers, minced 1/2 cup crumbled feta cheese

Combine lemon juice, zest, olive oil, thyme, salt and pepper. Pour over Quinoa gently tossing. Add remaining ingredients combining thoroughly. Chill over night to marinate the flavors.
Enjoy!

Grilled Red, White and Blue Potatoes for July 4th

Image
What could be more appropriate for a 4th of July party than red, white and blue potatoes on the grill. Oh, did I mention delicious and easy. You can make these potatoes ahead and serve them at room temperature or hot off the grill. Either way they taste wonderfully delicious.

Ingredients

3 packages(8-oz) gourmet tricolor potatoes
1/4 cup olive oil
4 cloves garlic, minced
2 tablespoon fresh thyme, finely chopped 
2 teaspoon sea salt
1 teaspoon fresh ground pepper

Scrub potatoes, dry thoroughly. Place in large bowl. In a small bowl combine oil, garlic and thyme. Toss over potatoes. Set aside for 30 minutes. Preheat grill. Place potatoes on a grill pan, top with salt and pepper. Close lid grilling for 30-45 minutes until potatoes are soft. Test potatoes by piercing with a knife. Make ahead and serve at room temperature or serve immediately. Serves 20-25.



Grilled Scallops with fresh tomatoes and basil

Image
Grilled Scallops with Fresh Tomatoes and Basil

Quick and easy delicious meals are a summer staple in our house. No clean up just heat up the grill. Grilling scallops brings out the sweet taste of the sea. All I do is marinate the scallops for a half an hour to enhance the flavor, pick fresh cherry tomatoes, add just snipped basil, so easy, so good. Toss up a salad with fresh farm produce serve along with a wonderfully fresh loaf of artisan bread for the best of summer dinning, so easy, so good. We enjoy dinning alfresco on our deck just relaxing enjoying our meal as the evening sounds fill our backyard with the lullaby of nighttime. 
Ingredients  1 pound Sea Scallops Juice from 1/2 lemon 2 cloves garlic, minced 1/4 teaspoon fresh pepper 1 teaspoon sea salt 1 cup cherry tomatoes 8 -10 basil leaves Place scallops in bowl. Combine lemon juice, garlic, pepper and salt. Pour over scallops and toss. Marinate in refrigerator for 30 minutes. Heat grill. Place scallops in grill p…

Chocolate Ganache Velvet Pound Cake with chocolate dipped strawberries

Image
Summer time parties should be as fun for the hostess as the guests. That is why I love this chocolate pound cake packing a lot of punch for not much work. Bake the cake, drizzle the ganache, decorate with chocolate dipped strawberries and you have a cake that will dazzle you guest! Ingredients                  1 1/2 cups semisweet chocolate morsels                   1/2 cup butter, softened                    1 (16 ounce) packages light brown sugar                   3 large eggs��������������������������������������������������…