Good Dinner Mrs. Mellen

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

      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

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 ta

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 gar