Good Dinner Mrs. Mellen

SLOW COOKED CHICKEN CASSEROLE September is here and fall is in the air in New England. Morning are cool and leaves are turning burnished shades of autumn. Time to pull out the warm sweaters for a brisk walk in the woods. Summer meals are replaced with hearty casseroles flagrantly scented with fresh herbs still flourishing in the garden. I made this chicken casserole in a low over and you could use a slow cooker too. Either method produces tender chicken that just pulls away from the bone melting in your mouth! 6 pounds mixed chicken pieces, breasts, legs and thighs. 2 tablespoon olive oil 1 large onion chopped 4 cloves garlic minced 8 ounces sliced mushrooms 1 tablespoon minced rosemary 1 tablespoon minced thyme 1 teaspoon kosher salt 1/2 teaspoon fresh ground pepper 1 cup dry white wine 2 tablespoon flour Pre heat over to 275 F. Heat oil in pan to high. Add chicken pieces searing to brown on each side. One browned remove chicken placing in dutch over. I love Le C...

Swordfish is a wonderfully densely firm white fish easy to prepare absorbing the seasonings and flavoring perfectly. I love to roast, pan sear or grill swordfish it's so versatile. In this recipe I combined swordfish with another favorite - olive tapenade - then topped with petite tomatoes. Simply delicious! Roasted Swordfish with Olive Tapenade and Tomatoes for Two 1 lb. swordfish 1 lemon, juiced 1/2 teaspoon sea salt 1/4 teaspoon pepper olive tapenade 1 cup chopped petite tomatoes 2 tablespoon fresh basil, chopped Preheat oven to 400 F. Place swordfish in over proof dish. Pour lemon juice on top and season with salt in pepper. Let stand while preparing olive tapenade. Place tapenade over swordfish then top with tomatoes. Sprinkle  with fresh basil. Roast for 15 minutes. Serves 2. Olive Tapenade 1 cups pitted Kalamata olives 2 clove garlic, chopped 1 teaspoon capers rinsed and dried 1 teaspoon lemon juice 2 teaspoons olive oil Combine all ...