Good Dinner Mrs. Mellen

Airfyers are so easy to use and cook healthy food quickly without much fat or oil. Since purchasing my Airfyer I've tried so many different recipes; chicken, veggies, all with excellent results. We were out to dinner one night with our family and we ordered roasted cauliflower for an appetizer; it was delicious. I thought cauliflower would be great in an Airfyer -Buffalo style. And I was right! I also adapted this recipe for a conventional oven*   Ingredients 1   head of cauliflower , broken into bite size pieces ¾ cup almond flour ¼ cup plus 2 tablespoons tapioca flour 1 teaspoon chili powder ½ teaspoon paprika ½ teaspoon cayenne Salt, to taste 2 eggs Oil, to lightly coat For serving: carrot sticks, celery sticks, Blue cheese dip Buffalo Sauce: ½ cup plus 2 tablespoons hot sauce 2 tablespoons ghee (or butter) 1 tablespoon lemon juice 1 clove garlic, minced ½ teaspoon paprika ¼ teaspoon cayenne Salt, to taste Directions 1. I...

Living in New England hot soup on a cold snowy day is the perfect accompaniment to a salad for a heathy filling lunch. I like to make soups that are flavorful and healthy. I altered the ingredients in this soup, using almond milk instead of cow's milk. The almond milk adds just enough smoothness to the soup. I will warn you I love garlic. If you don't want as much garlic you can add only four roasted garlic cloves: Roasted garlic has a more mellow flavor, not as pungent as boiled or sautéed.   3 tablespoons olive oil 1 head of cauliflower, cut into florets 3 leeks, thinly sliced, just the white part 1 bulb garlic, roasted and peeled*   3 cups vegetable stock   1/2 cup almond milk, unsweetened 1 teaspoon Himalayan pink salt 1 teaspoon black pepper 1 teaspoon fresh thyme Directions Heat olive oil in a large stockpot over medium heat. Add cauliflower, leeks, and garlic; sauté until the vegetables have caramelized (roughly 15 minutes)....

Moroccan Cauliflower Roasting vegetables enhances the flavor without losing the nutritional benefits. Cauliflower, basically bland, is the  chameleon  of the vegetable world assuming the flavor and taste of spices pared with during cooking. A perfect companion for creating an array of interesting vegetable dishes. Adding a Moroccan melody of spices to cauliflower with a touch of honey and pistachios the cauliflower is transformed into an exotic side dish bursting with flavor.    1 head cauliflower (about 2 pounds), cut into bite-size florets (about 8 cups) 1/4 cup olive oil 1 teaspoon ginger 1 teaspoon coriander 1 teaspoon cinnamon 1 teaspoon kosher salt 1/2 teaspoon ground pepper 1/2 cup golden  raisins, Sun-Maid 1/2 cup chopped pistachios 1/4 cup green onions, diced 1 tablespoon honey Preheat the oven to 450 degrees F. Toss cauliflower with ingredients and place in a baking dish. Roast for 20 minutes until tender an...

If you follow my blog you can see that I am very much into roasting vegetables which greatly increase flavor. I love to roast  Cauliflower combining olives and tomatoes seasoned with thyme then finishing with a splash of Fig Vinegar. If you haven't tried Balsamic Fig Vinegar I highly recommend replacing regular balsamic vinegar with this outstanding flavorful variety. Sweet figs are blended with tart balsamic vinegar for a uniquely rich multilayered flavor adventure. I substitute balsamic fig vinegar in cooking as well as in fresh salad dressing.  Roasted Cauliflower with Balsamic Fig Vinegar 8 cups 1-inch-thick slices cauliflower florets, (about 1 large head; see Tip 2 tablespoons extra-virgin olive oil 1 teaspoon dried french thyme ¼ teaspoon salt 1/4 cup kalamata olives, chopped 1/2 cup rainbow petite tomatoes, sliced Freshly ground pepper to taste 2 tablespoons fig balsamic vinegar Preheat oven to 450°F. Toss cauliflower, oil, french...

I love to create easy weekday meals that just burst with flavor. Being of Italian heritage I learned at an early age from my mother that you should only consume food that taste delicious. Meticulous preparation was so important to my mother who enjoyed the art of cooking instilling in me that food is love that your share with family and friends. I have continued her tradition preparing meals with the focus on flavor and taste. All you need to add as my mother is fond of saying is a pinch or this, a dash of that, just doctor it up! Still at ninety five she knows how to make food sing with flavor. Roasted Cauliflower with Italian Tuna over Pasta 1 head cauliflower, chopped six skin-on garlic cloves 2 tablespoon olive oil 1/2 salt 1/4 black pepper 1/4 red pepper flakes 1 cup Parmesan cheese 3 tablespoon butter two tablespoons pine nuts, toasted 1/4 cup breadcrumbs, toasted Italian yellow fin tuna in olive oil 1 tablespoon capers 1 pound pasta or spaghetti On a shee...