Good Dinner Mrs. Mellen

Growing up I was fortunate to have a wonderful cook for a mother. My mother is one of those intuitive cooks who effortlessly just knows how to marry spices for the most flavorful food. I learned how to cook watching my mother in her kitchen making her magic from cooking to baking. A solitary cook my favorite time to cook is when I am alone in my kitchen channelling my mother remembering my special time spent with her so long ago.   One my favorite chicken recipes from my mother is chicken paired wine and mushrooms. Chicken is very versatile capturing flavor from the ingredient you add. I especially like rosemary added to chicken releasing a flavorful aroma to the sauce. After cooking in the over for an hour and half the flavors are perfectly combine with the chicken so tender breaking away from the bone.   Chicken with Wine and Mushroom   4 lbs. cut up chicken, 8 pieces 2 tablespoon olive oil 8 oz slice mushrooms 1 shallot, chopped 4 cloves garlic, minced 8 o

1 1/2 lbs Brussels Sprouts, rinsed, ends sliced and remove any tough outer leaves 1 cup cranberries 1 cup chopped pecans, toasted 2 tablespoon olive oil 2 tablespoon lemon juice Zest of a lemon 2 teapsoon sea salt 1 teaspoon fresh ground pepper Preheat oven to 350F. C. Toss Brussels Sprouts, cranberries, pecans with olive oil, lemon juice, zest, salt and pepper. Place in baking dish.  Bake for 30 minutes. Brussels Sprouts should be tender and browned. Serve hot or at room temperature. Enjoy! www.gooddinnermrsmellen.com

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, allspi