Good Dinner Mrs. Mellen

When I was young I spent many hours at my grandparents home - memories that I cherished. My grandparents, Theresa and Vincent came to American in the great immigration waves at the beginning of the 1900's from Italy. Along with their desires for a better life here they brought their love of food and preparing food. My passion for cooking began with these two wonderful people sitting in their kitchen as they prepared feast after feast for our family. Their cooking was so simple with fresh ingredients lovingly prepared sharing with me the family traditions. As a young girl it appeared to me that my grandmother was always cooking - even before church on Sunday she would start her meal just having to add the finishing touches when we all descended on their home for Sunday dinner. I loved all her cooking although my favorite was her impromptu meals she make just for me when I would top by her home. One of my favorites was her Asparagus and Egg Sandwich, so good I couldn't stop eatin...

Springtime cooking for me always includes foods with asparagus and lemons. Add pasta, prosciutto and cream for an easy deliciously simple meal. My passion for good food leads me to create easy meals that are fresh and flavorful with simple ingredients. Eating food for nourishment doesn't mean that we need to sacrifice on taste. Food is meant to be savored, enjoyed with family and friends not to be rushed eating standing up or walking down the street. Make an easy beautiful meal, invite family and friends to relax while you all create lasting memories to cherish.     Ingredients         1 pound spaghetti or linguine         Kosher salt         3 tablespoons olive oil         1 cup thinly sliced shallots (about 2 large)         4 ounces Prosciutto, cut into thin strips    ...

      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 ...

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 ...

 Nothing heralds spring like fresh asparagus one of my favorite vegetables. I especially love roasting asparagus then drizzling with rich balsamic vinegar finally topping with chopped hard boiled eggs. Delicious! 2 pounds fresh asparagus Good olive oil Kosher salt, plus extra for sprinkling Freshly ground black pepper 2 cloves minced garlic 2 tablespoons thick balsamic vinegar 2 hard boiled eggs, chopped 1 teaspoon ground mustard fresh ground pepper Preheat the oven to 400 degrees F. Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt, pepper and garlic. Roast the asparagus for 25 minutes, until tender but still crisp. Drizzle with balsamic vinegar. Combine eggs with mustard place on top of asparagus. Top with fresh ground pepper. ...