Good Dinner Mrs. Mellen

Fall at it's best with fresh picked apples baked in a rich pound cake with crumb topping and caramel drizzled on top. Richly flavored with just a hint of orange juice, cinnamon and crisp tart apples. I used Granny Smith Apples in this cake for their tart flavor along with a firm consistency after baking. In this cake I want to bit into the apple with each bite as if I just had reach up picking the apple right off the tree. As gorgeous as this cake looks it is quite easy to make. Delicious, dazzling, easy to duplicate, what could be better.  Candied Apple Crumb Cake Cake 4 cups flour 2 cups sugar 1/2 teaspoon salt 4 teaspoons baking powder 1 cup oil 1 cup orange juice 3 large eggs (4 if small) 1 teaspoon vanilla Apple Filling  4 Granny Smith Apples peeled and slice 1/2 cup sugar 2 teaspoon cinnamon Crumb Topping 1/2 cup butter (1 stick), softened 1/3 cup firmly packed brown sugar 1 cup flour 1/4 teaspoon nutmeg 1/2 teaspoon cinnamon Carame...

Brussels Sprouts are widely trendy now. Everyone is making these beautiful veggies! I love this recipe for Thanksgiving combining Pecans and a fall favorite fresh Cranberries. Roasting brussels sprouts brings out the nutty flavor which is enhanced by the addition of pecans. Fresh cranberries tartly play off the smooth taste of fig balsamic vinegar.                             Roasted Brussels Sprouts with Pecan and Cranberries     1 1/2 pounds Brussels sprouts, ends trimmed, sliced in half and yellow leaves removed     3 tablespoons olive oil     1 teaspoon allspice     1 teaspoon kosher salt     1/2 teaspoon freshly ground black pepper     1/2 cup toasted chopped pecans     1/2 cup fresh cranberries     1 tablespoon fig bals...

As summer ends in New England with cool mornings feeling like rich jewel colors, awaking, bursting like ripe grapes, I stroll through my town's farmers market on a mission to capture the last remnants of Summer's golden rays ripening garden fresh produce. No I am not disappointed as a choice, multi colored cherry tomatoes with dew glistening skin, deep hewed potatoes, red, purple and white, mini gems, soil crusted onions picked this morning and fresh herbs that I can smell even without bring to my nose. I am captivated by the array of gorgeous fresh product still available today. Leaving with my basket full and heavy I race home to create not only a delicious vegetable roast but a world class visual of Summer's best bounty!   End of the Summer Vegetable Roast 8 oz multi color Gourmet potatoes 4 cups whole heirloom cherry tomatoes 1 large onion, thinly sliced 2 cloves minced garlic 1/4 cup extra virgin olive oil 2 tablespoons fresh thinly slice basil ...

Roasted Tomatoes with Grilled Polenta This summer I just can't get enough of farm fresh tomatoes especially multi-colored cherry tomatoes. I love to create so many different recipes that use these beautiful farm fresh bounty. Sometimes I serve over pasta, or farro. I have to admit making a polenta loaf, slicing, brushing with olive oil then grilling has to be my favorite accompaniment for roasted tomatoes. Polenta can be time consumer to make so I use Bellino Instant Polenta, ready in 3 minutes. Ingredients 1pkg. Bellino Instant Polenta 4 cups water 4 cups milk, can use 2% 1 cup fresh grated Parmesan cheese 1/4 cup snipped fresh basil 2 cloves minced garlic 2 tablespoon butter pinch of kosher salt 4 cup assorted cherry tomatoes 1/4 cup olive oil 1 tablespoon capers 1/2 teaspoon kosher salt 1/4 teaspoon pepper 1 tablespoon fresh thyme, snipped Directions Preheat oven to 450F. Grease a loaf pan. In a large pot bring water and milk to boil. Lower heat...

Grilled Mediterranean Shrimp  I love easy dinners that taste so good. Grilling makes summer meals quick, easy and delicious. Marinate the shrimp ahead infusing the flavors transports me back to visits to the Mediterranean sea. The secret to all the meals that I love to make is fresh produce and herbs. An easy touch yet so important to creating flavor and texture in food. Ingredients 2 pounds large shrimp, peeled and cleaned 1 cup cherry tomatoes, halved juice of one lemon 2 tablespoon olive oil 2 cloves garlic, minced 1 tablespoon fresh basil, thinly chopped 1 teaspoon sea salt 1/2 teaspoon fresh ground pepper 1 tablespoon capers Directions Place shrimp and tomatoes in medium bowl. In a small bowl combine remaining ingredients. Pour over shrimp and tomatoes. Refrigerate for 8 hours or over night. Heat grill to high. Drain shrimp and tomatoes, reserving the marinate. Place shrimp and tomatoes in a pan designed to use on an outdoor grill. Gril...

Grilled Moroccan Swordfish Kebabs  Ingredients     3 tablespoons extra-virgin olive oil     1 tablespoon fresh lemon juice     2 garlic cloves, minced     2 teaspoons ground cumin     1 teaspoons turmeric     1 tablespoon minced thyme     1/2 teaspoon crushed red pepper     2 pounds swordfish steaks sliced 1 1/2 inches thick, cut into 1 1/2-inch cubes     Salt     Instructions     In a large, shallow dish, combine the olive oil, lemon juice, garlic, cumin, turmeric, thyme and crushed red pepper. Add the swordfish and stir to coat with the marinade. Refrigerate for 1 hour.     Light a grill. Thread the swordfish onto 6-inch skewers. Season with salt. Grill the kebabs over a hot fire, turning once, until lightly charred and cooked through, about 8 minutes. Enjoy! gooddinnermrsmellen.com...

 Summer vegetable are so plentiful and beautifully fresh, just right for a vegetable casserole that can be served as a side dish or a light main meal with salad and fresh bread. I love going to our town's farmers market gathering fresh picked veggies to combine for a delicious casserole. I usually choice three different vegetables to combine for an interesting casserole layer with a cheese and fresh herb mixture. You can change it up all the time with different veggies! Ingredients     1 1/2 cups grated Cheddar cheese     1/3 cup grated Parmesan cheese     2 tablespoon fresh basil, chopped     1 tablespoon fresh thyme, chopped     2 cloves garlic, minced     salt and pepper to taste     1 eggplant, pealed, thinly sliced     2 medium zucchinis, thinly sliced     1 cup cherry tomatoes, chopped     1/4 cup butter, melte...