Good Dinner Mrs. Mellen

A perfect colorfully tasteful fall salad that will not only taste wonderful but look gorgeous. Beets are just such a good healthy addition to any meal. I make a lot of beet dishes cause they are just so good especially freshly roasted as I prepared them for this fall salad.  1 lb red or yellow beets peeled and cut into quarters. You can use half red and half yellow. 2 teaspoons white wine vinegar 1/2 cup thinly sliced red onions 1 tablespoon white wine vinegar 1 Gala apple, thinly sliced 3 cups baby arugula 3 cups baby kale 1/4 cup toasted chopped walnuts 1/2 cup extra virgin olive oil 1/4 cup white balsamic vinegar 1 tsp. sea salt 1 tsp. black pepper 1 tsp. spicy brown mustard In a medium size roasting pan sprayed with cooking oil place beet and roast at 400F for 30 minutes turning once. Remove from over and sprinkle with vinegar. Cool and refrigerate for 4 hours or over night. Place sliced red onions in bowl and cover with 1 tablespoon vinegar for 30 minutes th...

Ah, goat cheese what can I say! I love to cook with this creamy cheese. What is so good about this baked goat cheese dip is the wonderful combination of goat cheese, herbs, with a dried fruit and nut topping. Spread this dip over crackers and enjoy the rich taste of all the wonderful  flavors. Baked Goat Cheese Dip with Apricots, Cranberries and Nuts 4 shallots, peeled and finely chopped 3 tablespoons butter 2 tablespoons flour 2 tablespoons fresh thyme, minced 1 cup heavy cream 1 cup whole milk 6 ounces goat cheese 2 eggs 1 egg yolk 1/2 cup grated Parmesan cheese 1/4 teaspoon cayenne pepper salt and pepper to taste 1/4 teaspoon nutmeg Topping 1 cup chopped pecans, toasted and ground coarse 1/2 cup dried apricots, chopped 1/4 cup candied cranberries 2 tablespoon olive oil Preheat oven to 350 F.  Butter or spray a 1 1/2 quart round baking dish. In a medium sauce pan on medium, heat the butter and then add shallots. Cook for 2 minutes. Add the chopped ...

Greek Butter Cookies just melt in your mouth. Koulourakia are usually served at  Greek Easter along with other delicious baked delicacies. I like these butter cookies for their flaky buttery taste along with a hint of orange and brandy. 1 cup butter, at room temperature 1 cup vegetable oil 2 tablespoon vegetable shortening 1 1/2 cup sugar 1/2 teaspoon baking soda 1/2 cup orange juice 3 eggs 2 tablespoons brandy 7 1/2 cups all purpose flour 2 teaspoons baking powder 1 egg beaten with 1 tablespoon water Sesame seeds Beat butter, oil and shortening in a large bowl of  electric blender until well blended. Add sugar, 1/2 cup at a time blending well.  Stir baking soda into orange juice, stir. Add to butter mixture. Add eggs and brandy, mixing well.  Combine flour and baking powder. Add flour 1 cup at a time to creamed mixture. Remove from mixture when dough is heavy. Knead by hand until dough is smooth.  Tear off a piece of dough a little larger tha...

I was thinking  today that I wanted to make a spicy Mexican tuna salad for a change. Also I wanted not only a tasty tuna salad but a healthy tuna salad and I just started adding all these wonderful ingredients.  To add to the Mexican flair served the tuna on a bed of lettuce on toasted corn tortillas! Mexican Tuna Salad 1 5 ounce can white Tuna in water, drained and flaked 1/4 cup plain non-fat Greek yogurt 1 tablespoon olive oil 1/2 avocado chopped 1/4 cup scallions, chopped, just the white part 1/4 cup celery, chopped 1 tablespoon sweet chili powder 1 cup chopped lettuce 1/4 cup chopped cherry tomatoes 4 toasted small corn  tortillas Combine tuna, yogurt, and olive oil in a medium bowl. Add next four ingredients combining gently. Chill to let the flavors blend for 1 hour.  Lightly toast the corn tortillas. Place tortillas on plate, top with lettuce, tomatoes and then tuna in center.  Serves two.

A frittata is just an open faced omelet with many different ingredients that make it a delicious meal. I love the Calphalon Frittata pan, but a regular omelet pan is just fine. Depending on the size pan you can make your frittata for one or more.  One day I was feeling like I wanted an California style frittata so I just started layering different ingredients and the result was delicious. California Avocado and Mozzarella Frittata 2 eggs, beaten 1/2 avocado 1 tablespoon lemon juice 1/4 cup fresh mozzarella chopped 1/4 cup sliced cherry tomatoes 2 scallions, sliced 2 tablespoons fresh cilantro black pepper alpha sprouts, optional Slice and chop avocado.  Sprinkle lemon juice over to prevent avocado from browning. Spray pan with cooking spray. Heat on medium heat.  Pour beaten eggs into pan.  Cook eggs just until set.  Now layer your ingredients starting with the avocado, then mozzarella, tomatoes, scallions, cilantro and black pepper.  If us...

Delicious and healthy salads that are crunchy are my favorites. I think that I like to make theses salad extra crunchy to satisfy my craving for crunchy foods. Crunchy salads keep me away from nachos and chips! I used red quinoa which not only so healthy but it takes wonderful. I added chick peas (another favorite of mine), scallions and radishes to the quinoa then toasted with a lemony dressing. To serve I place the salad on greens surrounding with tomato and avocado.  So good so easy. You can also add to this salad to make it more filling by topping with drained canned tuna or grilled ahi tuna or shrimp. Just use your imagination and taste buds! 1/4 cup olive oil juice of one lemon 2 clove garlic, crushed 1 tablespoon Sesame Tahini 1/4 teaspoon pepper 1 cup Red Quinoa, cooked according to package instructions 1/4 cup red pepper, chopped 1 can chick peas, rinsed and drained 4 scallions, slice, just the white ends 1/4 cup radishes 3 cups Romain lettuce...

Spring is here when I start to make lemon squares. I don't know why but lemon squares, lemon cookies, asparagus with lemon, all remind me of spring.  My Lemon Squares are for adults since they are made with Lemoncello not lemon extract. I've given the ingredients for either the adult version or you can make them with out the alcohol. Either way my Lemon Squares are light and delicious. Lemoncello Squares Crust: 1/2 cup unsalted butter, softened 1 cup flour, I like King Arther's 1/4 cup powdered sugar 1 teaspoon Lemoncello or 1/4 teaspoon lemon extract pinch salt Preheat oven to 350 degrees.  Butter an eight inch square pan. With an electric mixer cream butter until smooth, slowly combine the remaining ingredients until soft and smooth. Press dough evenly into prepared pan and bake for 20 minutes. Topping: 2 eggs 1 cup sugar 1 tablespoon Lemoncello or 1/4 teaspoon lemon extract. juice and zest of 1 lemon 1/4 cup flour 1/2 teaspoon baking powder p...

This is my mother's recipe for Potato Gnocchi.  We love her light Gnocchi that are so delicate to the taste.  Instead of baking the potatoes she uses Idaho potato bits.  Her Gnocchi is light and melt in your mouth. 2 cups Idaho potato bits 1 1/2 cup boiling water 1 cup flour 1/2 cup fresh grated Parmesan cheese 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon fresh grated nutmeg 1 egg beaten Place potato bits in large mixing bowl. Add boiling water mixing until all the bits become a dense mashed potato. Add rest of the ingredients except egg. Make a well in center of bowl and add egg.  Mix with wooden spoon then finish kneading  gently with hands to form dough.  Keeping your work surface and the dough lightly floured, cut the dough into 4 pieces. Roll each piece into a rope about 1/2-inch in diameter. Cut into 1/2-inch-long pieces. Lightly flour the gnocchi as you cut them. You can cook these as is or I like to form them into the an inden...

I grew up eating my grandmother and mother's wonderful scrambled asparagus and egg sandwiches. So delicious the combination of fresh asparagus, eggs and Parmesan cheese you have to try to enjoy the favors together! I make this sandwich open faced with a little fresh mozzarella cheese broiled on top. Open Faced Asparagus and Egg Sandwich 1 tablespoon olive oil 1 cup chopped asparagus, use tender part 4 eggs, beaten 1/4 cup Parmesan cheese 1/4 teaspoon black pepper 1/2 loaf Ciabatta bread 1/4 cup sliced fresh mozzarella Place oil in medium saute pan,  heat on medium heat. Add asparagus, cooking for 5 minutes, do not brown. Combine eggs, Parmesan cheese and pepper.  Add to asparagus, scrambling until eggs are thoroughly cooked about 4-5 minutes.  Slice ciabatta bread, open the slices, place asparagus and eggs on bread.  Top with sliced mozzarella, broil for 3-4 minutes. Serve open or closed. Serves 2. Enjoy!

Everyone loves Mac and Cheese. And everyone love Italian food! Combining the two make a wonderfully rich main dish or a small side. I personally like to serve this as a main dish adding some nice steamed asparagus with fresh lemon juice and garlic.  Add a vegetable filled salad creating a meal nice enough for company or Sunday dinner.  Eating well and in moderation allows you to eat rich foods.  Italian Mac and Cheese Preheat oven 350 degrees. Topping 1 small clove garlic, pressed 3 tablespoons butter, melted 2 cups fresh breadcrumbs, lightly toasted 1/4 teaspoon sea salt 2 tablespoons finely grated Parmesan cheese Bechamel Sauce  8 ounces slice mushrooms 5 tablespoons butter 1/3 cup flour 4 cups milk 2 cups shredded extra-sharp cheddar cheese 2 cups shredded mozzarella cheese 1cup finely grated Parmesan cheese 1/2 teaspoon dried sage 1/2 teaspoon nutmeg 1 pound pipette or elbow pasta 1 cup prosciutto, diced Stir garlic into melted butt...

Really good tasty food that is flavorful is so much more filling than salty fatty food. Your more likely to eat less because your so satisfied. That is the secret to eating well and keeping your weight down.  Meatloaf is a fond memory of my youth and my mother's wonderful cooking! I wanted to pay tribute to my mother by creating a spicy mouthwatering meatloaf like I remember growing up!   Spicy Turkey Meatloaf 2 tablespoon oil olive 1 clove garlic, minced 1 bunch scallions, thinly sliced, white part only 1 red pepper, seeded and chopped 1 tomato, seeded and chopped 1 small hot green pepper, seeded and chopped 1/2 cup vegetable broth 1 tablespoon Franks Red Hot Sauce 1 pound ground turkey breast 1/2 cup breadcrumbs 1 tablespoon chili powder 1 egg 1/2 cup fresh salsa Preheat oven to 325 degrees F.  In a medium sauce pan add olive oil, saute  garlic and scallions, on medium heat for 5 minutes until translucent, do not brown. Add red pepper, tomato, h...

I'm always looking for ways to make healthy tasty food. I love love food! All kinds. I truly believe that if you eat well in moderation adding healthy alternatives to your favorites you will be able to keep fit and trim. Oh, I can't forget exercise! Very important for a healthy life!   Edamame is a favorite of mine especially shelled edamame which I like to cook different ways. Today I made a humus from edamame which is just delicious! I like to serve as a dip with pita chips or make a filling sandwich on pita bread. I added lettuce, slice tomato, sliced radish and sliced cucumber.  Mmm tasty! Enjoy! Edamame Hummus 1 tablespoon olive oil 2 garlic cloves, chopped 3 leeks, sliced, use only the white part 4 cups frozen edamame 3/4 cup vegetable broth 1/2 cup tahini 1/4 cup fresh lemon juice 1/2 teaspoon sea salt 1/2 teaspoon  pepper In a medium sauce pan, heat olive oil over medium heat, add garlic and leeks. Lower heat, cover cook until tender 5-7 ...

I was in the mood for egg salad one day but not an ordinary egg salad so I just started mixing some of my favorite ingredients. If I do say so this turned out delicious. I will caution that this egg salad is very rich so just eat a smaller portion with a wonderful salad of fresh vegetables.  My philosophy has always been that you can eat well staying thin and fit if you use portion control of rich foods. I like to balance my meals with more greens and fresh vegetables less high caloric foods. If I make and eat a rich dish I watch my portion.  Also exercise is essential for staying fit and healthy. Find a physical activity that you enjoy to incorporate into the fabric of your day then you will always have time for exercise!  Back to food I do believe that presentation is so important even if you are eating alone, make it look good!  I made a colorful salad placing a small amount of egg salad in the center, drizzled some balsamic vinegar  for a beautiful and won...

Making soup is so much fun on a cold wintry day especially when I use mushrooms. I make many different soups but I like this soup so much that I make it over and over changing a little here and a little there. Today I wanted the soup very flavorful add four cloves of garlic!  Garlic sauteing filled my kitchen, so delightful. Baby Bela Garlic Mushroom Soup with Brown Rice 2 tablespoon olive oil with Myer lemon 4 cloves garlic, minced 8 oz baby Bela mushrooms, chopped 32 oz organic vegetable broth 2 teaspoons Herbs de Provence 1/4 cup brown rice,  I used Trader Joe's Brown Rice Melody Rinse mushrooms well and pat dry.  Heat olive oil in medium sauce pan over medium heat.  Add garlic sauteing for 5 minutes on low heat. Don't let garlic brown. Add mushrooms; continue sauteing for 10 minutes. Pour in  broth bring to a boil.  Add herbs and rice; cover and simmer on low for 30 minutes. Enjoy

Scallops so good and easy to make. I love this recipe because it is quick, easy, delicious and surprise, healthy.  You can serve them plain with just a vegetable and a salad or as I like to serve this dish over cellophane noodles.  I think you'll agree with me! Sesame Honey Scallops 2 tablespoon reduced salt Soy Sauce 2 tablespoon rice vinegar 2 tablespoon honey 2 tablespoon chopped fresh ginger 2 teaspoon sesame oil 1/ 1/2 pounds Sea Scallops 2 teaspoon scallions, chopped 2 teaspoon toasted sesame seeds Cellophane Noodles Mix the first 5 ingredients in a large bowl. Add scallops, refrigerating for 30 minutes. Heat non stick pan. Cook scallops for 3 minutes on each side, reserve marinade. Cook cellophane noodles according to package instructions.  Place cooked noodles on plate.   Top with cooked scallops.  Put reserve marinade in pan bring to a boil, add scallions and sesame seeds. Pour over scallops and serve. Enjoy!

Wonderfully easy to make and so good.  Chocolate Dipped Strawberries are good for any holiday not just Valentines Day. I make these beauties for Valentine Days. So good, so easy! 2 pints strawberries, washed and dried 4 oz white chocolate 4 oz chocolate 2 teaspoons vegetable shortening, divided red sugar crystals valentine sprinkles Combine white chocolate with 1 teaspoon shortening in glass bowl. Microwave on high for 1 minute, stir and microwave for 30 seconds more until melted. Dip half of strawberries in white chocolate and sprinkle with Valentine sprinkles. Repeat with chocolate and sprinkle with red sugar crystals. Enjoy

Polenta is a nice alternative to pasta and if you choose to use instant polenta the time is make is cut drastically without impacting the taste. So don't turn from polenta is you have time restrants just substitute the instant.  I love making either method of polenta and this recipe is one of my favorites. So flavorful and tasty. Enjoy! Polenta: 4 cups water 1 1/2 cups coarse polenta 2 tablespoon extra-virgin olive oil 2 bay leaves fine sea salt Sauce: 2 tablespoon extra-virgin olive oil 1/4 cup finely chopped onion 1 garlic clove, finely chopped 1(14-ounce)  can whole peeled tomatoes in juice 1 1/2 cups dry white wine 1 medium eggplant, peeled and cubed 1/2 pound sausages 1/2 teaspoon finely chopped thyme 4 ounces fresh mozzarella cheese, cut into 1/4-inch-thick slices freshly ground black pepper Grease a 3 quart baking dish. In a sauce pan combine water, 2 tablespoons oil, bay leaves and 3/4 teaspoon salt.  Bring to a boil. Slowly add polenta...

This picture say it all! Luscious Chocolate Heart Shortbread Cookies. Just fabulous! Chai Heart Shortbread Cookies 1 tablespoon Chai spice blend, recipe bellow 1 cup unsalted butter, softened 1/2 cup sugar 1 teaspoon vanilla extract 4 tablespoon cornstarch 1/4 teaspoon salt Preheat oven 375 F. Line two baking sheets with parchment paper; set aside. In a large bowl of an electric mixer at medium high speed, cream butter and sugar for 4 minutes until light and fluffy. Beat in vanilla extract. In medium bowl, sift together flour, cornstarch, Chai spice blend and salt. Add the flour mixture to the butter mixture, and stir until just combined. Use your hands to make the dough into a ball. On a floured surface, gently roll out dough into 1/2 inch thickness. Using a heart shape cookie cutter cut hearts. Rerolling as necessary. Place hearts on prepared baking pans. Bake for 10 minutes or until edges are pale golden brown. Transfer from the baking sheets to a wire rack to cool...

Chicken wings, who can resist spicy marinated chicken wings with a tasty blue cheese sauce. I slimmed the sauce down by using Greek yogurt. Switching Greek yogurt for sour cream doesn't impact the taste while making the recipe lower in fat and calories. I find that non fat yogurt works very well. Chicken Wings with Blue Cheese Dip 2 lbs chicken wings, cut into winglets or 2 lbs boneless chicken breast, cut into two inch strips 1/4 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon olive oil 1/2 cup Franks Hot sauce 1 tablespoon honey 2 garlic cloves, crushed 2 tablespoons tequila(optional) Place chicken in glass bowl. Combine the remaining ingredients, pour over chicken. Cover and marinate overnight in refrigerator. Drain chicken reserving marinate. Grill or broil chicken for 4 minutes on each side. Baste with reserved marinate during the cooking. Serve with Blue Cheese dip, slice carrots and celery. Blue Cheese Dip 1/2 cup non fat Greek Yogurt 1 tablespoon ...

I'll admit it, I'm not a big football fan, except when it has to do with making food and throwing a party!  As we all know football game food is usually very high in fat, salt and calories.  What I've done is slim down some of our favorites without losing a tasty snack. No, these are not low calorie dishes but I've used fresh ingredients with low fat options to light up the dish, that was my goal. No pun intended! Layered Dip 1 can(15 ounces) black beans, drained and rinsed 2 scallions, finely chopped 2 tablespoon chopped fresh parsley 1/4 teaspoon pepper 1/4 teaspoon salt 2 cups low fat Greek yogurt 1 1/2 low fat cheddar cheese 2 cups fresh salsa, drained for 1 hour, reserve Salsa juice.  I used medium hot salsa guacamole, recipe follows 1/2 cup sliced black olives 1/2 cup frozen corn, defrosted 3 scallions, finely chopped 2 tablespoon roasted no salt sunflower seeds Use a nice glass bowl to show all the colorful layers. Mix black beans, scallions...