Good Dinner Mrs. Mellen

Last year I purchased a Philips Air Fryer and since then I've enjoyed creating recipes specifically for the air fryer. I love sweet potato fries and adapted a recipe for the air fryer. These sweet potato fries are healthy, spicy and tasty.    INGREDIENTS: 3 medium peeled sweet potatoes   2 tablespoon olive oil 1   tsp sea salt 2 cloves crushed garlic 1/2 teaspoon hot paprika 1/4 teaspoon crushed red pepper 1 teaspoon thyme 1/2 teaspoon pink Himalayan sea salt DIRECTIONS: Preheat air fryer to 400°F 8 minutes. Lightly spray the fryer basket with oil. Slice each potato into even 1/4 inch thick fries. Toss with oil, salt, garlic, paprika and red pepper. Cook in 3 or 4 batches, without overcrowding the pan 8 minutes, turning half way. Place on serving plate and top with pink Himalayan sea salt. Enjoy!

TUSCAN CHICKEN WINGS I love my Phillips Air Fryer. Chicken wings made in the air fryer are crispy on outside while remaining moist inside. And the wings are healthily since they are not fried 2 pounds chicken drumettes  or party wings juice of 1/2 lemon, about 1/4 cup 2 tablespoon   olive oil 2 cloves of garlic, peeled and smashed 1 tablespoon dried oregano 2 springs fresh rosemary, stripped and roughly chopped 1 teaspoon crushed red pepper* 2 teaspoons sea   salt   In a large bowl, mix together the lemon juice, olive oil, garlic, oregano, rosemary, pepper and salt. Add chicken wings and toss to coat. Marinate in the refrigerator for an hour or over night. Drain and put chicken in basket of Phillips air fryer. Cook on 375 F for 20 minutes or until browned.   *If you want less spice use 1/2 teaspoon crushed red red pepper. Enjoy! gooddinnermrsmellen.com buzzchomp.com

There are so many vegetarian chili recipes that make absolutely delicious healthy chili. I love to make my vegetarian chili with loads of beans and I add veggie crumbs for extra protein. My recipe is low in salt making it even extra healthy. If you use flavorful spices salt is not needed.  VEGETARIAN BEAN CHILI 1 tbsp. olive oil 1 each red and green bell pepper, coarsely chopped 1/2 cup chopped onion 2 cloves minced garlic 3 cans (14 1/2 oz. each) no salt added diced tomatoes 2 cans (15.5 oz.) black beans, drained and rinsed 2 can (15.5 oz.) garbanzos beans, drained and rinsed 1 box (32 oz.) unsalted vegetable stock 3 tbsp. tomato paste 2 tsp chili powder 1 teaspoon oregano leaves 1/2 teaspoon ground cumin 1 package (12 oz) Lightlife Smart Ground   Heat oil in a large saucepan on medium heat. Add bel peppers, onion and garlic; cook and stir 8 to 10 minutes or until tender. Stir in remaining ingredients. Bring...

Scallops are so easy and delicious to make; taking very little time to cook for a fantastic quick dinner. I used a grille pan to sear my scallops; my personal favorite is Le Creuset.  I soaked the scallops in lemon juice and garlic for a hint of a lemony garlic flavor.  1 to 1 1/4 pounds dry sea scallops, approximately 16 juice of one lemon   2 cloves of garlic, minced 2 teaspoons unsalted butter 2 teaspoons olive oil Kosher salt Freshly ground black pepper Rinse scallops with cold water and thoroughly pat dry. Place in bowl and pour lemon juice over scallops. Add garlic.Let set for minutes then drain discarding the lemon juice and garlic.   Add the butter and oil to a 12 to 14-inch saute pan or ridged grill pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 2 minutes on each side. The scallops should have ...

Pancakes and blueberries; sunshine meets the earth: My favorite pancake combination. Making pancake batter, not using a mix is so easy and quick. I like to make home made for freshness and also I can control salt and sugar in my diet. I have also added a vegan option which taste just as delicious.  2 large eggs 1 1/4 cup milk* 3 tablespoon melted butter or vegetable oil* 1 1/2 cup King Arthur unbleached flour 3/4 teaspoon salt 2 teaspoon baking powder 2 tablespoon sugar  Blueberries Beat the eggs and milk until light and foamy, about 3 minutes at high speed of a stand or hand mixer. Stir in the butter or vegetable oil. Whisk the dry ingredients together to evenly distribute the salt, baking powder and sugar. Gently and quickly mix into the egg and milk mixture. Let the batter rest for at least 15 minutes; it"ll thicken slightly. Heat a heavy frying pan over medium heat, or set an electric griddle to 375°F. Lightly grease frying pan or griddle. The pan or ...

Some days when the wind is cold and bitting with no sun in sight I know making a hearty pasta dish is just perfect comfort food for dinner. All the ingredients for my Baked Penne I purchased at Trader Joe's except I made my own Pomodoro sauce. Trader Joe's has a tasty prepared Pomodoro sauce which will cut down the time to make an easy home cooked meal. Put the casserole together the night before and  bake for dinner the next day. Delicious, easy and a quick home cooked meal! 1 pound penne pasta, cooked according to package directions 8 ounces part skim Ricotta cheese 8 ounces Burrata mozzarella, two balls chopped 1/4 cup parmesan cheese 2 teaspoon dry oregano   Pomodoro Sauce* or Trader Joe's Rustico  8 ounce cooked chicken sausage, slice 1/4 inch thick Preheat oven to 375 F. Combine ricotta, 1/2 burrata, parmesan cheese, oregano in medium size bowl. Cook pasta according to package instructions, drain and set aside. Place 1/4 cup of Pomo...

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)....

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 ...

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...

Baking has been a passion of my since I made my first cake as a young child. I learned from my mother an exceptional baker as well as a cook. With her by my side assisting me I made my first cake - a basic moist white cake with chocolate frosting, better know as the classic birthday cake. From that day on I have continue by love of baking becoming an accomplished baker. And yes sometimes I still make that classic birthday cake, a family favorite. I created my Lemon Poppy Seed Cake to combine flavors that I love lemons, poppy seeds and white chocolate. The cake has a hint of tang topped with the smooth sweet white chocolate ganache, like yin and yang.     Lemon Poppy Seed Cake INGREDIENTS 1 cup unsalted butter, at room temperature, plus more for pan   3 cups all-purpose flour plus more for pan 1 tablespoon baking powder 2 teaspoons kosher salt 2 1/2 cups sugar 1 can Solo Poppy Seed Cake and Pastry Filling 4 large eggs separated ...

Cranberry Pumpkin Bread INGREDIENTS 3 cups sugar 1 cup vegetable oil 3 large eggs 1 16-ounce can solid pack pumpkin 3 cups all purpose flour 1 teaspoon ground cloves 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon baking powder 2 cup fresh cranberries Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in cranberries. Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.

Lazy Sundays are perfect for cooking wonderful family meals. Sunday dinner, a tradition in our home, has all our family coming to our home to enjoy sharing time and food as a family once again. From my Italian heritage shared with me by my mother who masterfully created a different feast every Sunday, I learned to cook and gather my family together to enjoy my food. With a busy life style I look forward to languishing on Sunday preparing a bountiful meal without hurrying through the preparation. Roasted Chicken is easy to create with many different seasoning that bring out the flavor of the chicken. I love to experiment with different ways to make a whole chicken from marinating to roasting. However you choose to cook a whole chicken be create and have fun! Perfect Roasted Chicken Preheat the oven to 425 degrees F. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry....

Just in time for Cinco de Mayo this deliciously simple Enchiladas casserole. You add more heat to dish by adding more hot sauce and 2 not one jalapeno pepper. Have fun adding your own spin to the meal. 1 pound boneless chicken breast or use Purdue short cuts 2 tablespoon olive oi 1 bunch scallions 2 cloves garlic 1 fresh jalapeño chile pepper, chopped 1 cup tomatoes, chopped 1/4 cup snipped fresh cilantro 2 teaspoons Franks Hot sauce 1/2 cup cream 1/2 cup sour cream 10 soft flour tortilla  1 cup shredded Mexican cheese blend Jalapeño wheels Pre-heat oven to 350 F. Place chicken breast in baking dish. Sprinkle with salt and pepper.  Bake for 30 minutes. Shred chicken and place in bowl, set aside. Heat oil in skillet, add scallions, garlic, jalapeno pepper and tomatoes. Saute, stirring for 5 minutes then add cilantro and hot sauce continuing to cook for another 2 minutes. Set aside. Put tortilla between two paper towels and microwave for one minute. Fill each ...

I love this flavorful vegetable soup that is filling yet very healthy. Make and freeze in individual serving sizes for a deliciously easy soup. I added a Parmesan cheese rind for added flavor that is your option. If you want a strictly vegan soup omit the cheese. Serve with freshly baked bread along with a big salad for a fabulous easy quick dinner.    Vegetable Soup with Israeli Couscous 2 tablespoon olive oil 4 cloves minced garlic 1 chopped shallot 1/4 teaspoon crushed red pepper 1 tablespoon Penzeys Mural of Flavor 64 oz.( 8 cups) vegetable broth 1cup dry red wine 1 can (14.5 oz) Hunt’s Petite Diced Tomatoes without salt. 12 oz French green beans cut into 2 inch pieces 6 celery stalks thinly sliced 1 package (16 oz)  baby carrots sliced 1 can (15.5 oz) small white beans, drained and rinsed 1 4 inch piece Parmesan cheese rind (optional) 1 cup Israeli Couscous In a large stock pot heat oil then add garlic and shallots cooking just until transluc...

I love the french recipe Coques St. Jacques which I bake and serve in beautiful scallop shells. The traditional recipe has many steps and requires time to make. Loving Scallops cooked in a casserole but not always have the time to prepare I created this easy baked scallops for a delicious weekday meal.  Prepare the casserole in the morning to bake at night having a wonderful fresh dinner in 20 minutes. Ingredients 1/2 lb sea scallops 1/2 lemon 1 tablespoon olive oil 2 cloves minced garlic 1/4 teaspoon pepper 1/2 teaspoon sea salt 1/2 cup Italian Panko bread crumbs, I used Roland 1/4 cup Parmesan cheese 2 tablespoon butter Preheat over to 375F. Place scallops in a bowl. Squeeze lemon over scallops. Add olive oil, garlic, pepper and salt tossing to combine. Place scallops in over proof baking dish. Combine bread crumbs and cheese. Place bread crumbs on top of scallops. Dot butter over break crumbs. Bake for 20-25 minutes or until topping is brown. Serve over pas...

Beef Bourguignon over Pasta 2 tablespoon olive oil 2.5 lb boneless beef chuck, cut in 1.5 inch cubes 3 tablespoons brandy 1/2 lb. small white onions, peeled (about 12) 12 whole cloves 8 ounces whole or sliced mushrooms 2.5 tablespoons flour 2.5 teaspoons meat-extract paste (not liquid) 2 tablespoons tomato paste 1 1/2 cups red wine 3/4 cup dry sherry 3/4 cup ruby port 1 1/2 cup beef stock 1/8 teaspoon pepper 1 bay leaf 1 pound of pasta Recipe Instructions Slowly heat 4 quart Dutch oven with tight-fitting lid. olive oil; heat, but do not burn. In hot oil, over high heat, brown beef cubes well, using a fourth at a time, or just enough to cover bottom of Dutch oven. Remove beef as it browns. Continue until beef is browned, adding more oil as needed. Return beef to Dutch oven. In a small saucepan, heat 2 tablespoons brandy just until vapor rises. Ignite, pour over beef. As flame dies, remove beef. Add 2 olive oil to Dutch Oven; heat slightly. Stud each onion...

I love fresh tomatoes right off the vine. Each year I buy a patio cherry tomato plant to enjoy the luscious taste of fresh tomatoes. I'm always amazed at the bounty of fruits that this little plant produces just for me to enjoy. So fresh and tasty I just want to pop them in my mouth as I pick the ripen tomatoes. Cucumbers and tomatoes are a wonderful combination of flavor and texture that goes perfectly together without adding too many other ingredients. For a easy, simple salad of cucumbers and tomatoes I just added a little fresh basil, feta, dressed with olive oil and lemon juice sprinkled with salt and pepper, so simple, so delicious. Ingredients 1/2 cup lettuce, I used spring greens 1 English cucumber, peeled and sliced 1/2 cup cherry tomatoes, sliced in half 2 tablespoons fresh basil, cut in slivers 1/4 cup feta 2 tablespoon olive oil 1 tablespoon fresh lemon juice 1/2 teaspoon sea salt 1/4 teaspoon fresh pepper Place greens around edge of plate. Fill cen...