Good Dinner Mrs. Mellen

SPICY ROASTED EDAMAME  At a local restaurant I ordered my first spicy edamame as an appetizer and I was hooked on spicy edamame. I use frozen edamame, season and roast. Easy, delicious, I think even better than the restaurant version!  1 (1-pound) bag frozen edamame, in the pod (green soy beans) 1 tablespoon olive oil 2 thinly sliced garlic cloves 2 teaspoons sea salt 1 teaspoon chili powder 1/4 teaspoon red pepper flakes 1/2 teaspoon dried oregano Preheat oven to 375 F. Place edamame in large bowel. In a small bowel combine oil, sliced garlic, salt, chili powder, pepper flakes and dried oregano. Pour oil mixture over edamame.   Bake edamame in oven for 12 to 15 minutes until pods begin to brown. Stir once halfway through cooking. Serve warm. Enjoy! gooddinnermrsmellen.com buzzchomp.com

Making Guacamole is so easy resulting in a fresh delicious homemade rather than a packaged version. I keep the ingredients on hand so when friends drop by I can serve Guacamole.  3 Haas avocados, halved, seeded and peeled 1 lime, juiced 1/2 teaspoon kosher salt 1/2 teaspoon ground cumin 1/2 teaspoon cayenne 1/2 medium onion, diced 1 jalapeno pepper, seeded and minced 2 Roma tomatoes, seeded and diced 1 tablespoon chopped cilantro 2 clove garlic, minced In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.  Enjoy! gooddinnermrsmellen.com buzzchomp.com

Looking for a quick, easy, delicious tasting dip ready in thirty minutes.  My Baked Artichoke dip that I am sharing with you is a family favorite that your family and friends will love. Mix the ingredients - place in a baking dish- refrigerate until you are ready to bake. Baked Artichoke Dip 2 jars(6 oz.) marinated Artichoke Hearts, drained and chopped. 1 cup mayonnaise 1 cup finely graded Parmesan cheese 8 oz shredded mozzarella, divided in half 2 teaspoons Herbs de Provence  Preheat oven 350F. Combine artichokes, mayonnaise, parmesan cheese,  1/2 mozzarella and herbs in large bowl. Place in baking dish topping with remaining mozzarella cheese. Bake for 30 minutes until bubbly and brown around the edges.  Serve warm. Enjoy!

Chicken wings so versatile and delicious are also easy to prepare. For this recipe I choose to do Tuscan themed chicken wings that are perfect as an appetizer. Dizzying lemon over the chicken wings brings out a zesty taste. You can make these wings ahead, freeze, ready for unexpected guest or an easy casual drinks with friends. Roasted Tuscan Chicken Wings 3 tablespoon olive oil 2 clove garlic, crushed 2 teaspoon rosemary, crushed 1 teaspoon salt 1/2 teaspoon pepper juice of one lemon Combine the olive oil, garlic, rosemary*, salt, and pepper in a large, resealable bag; seal and shake to combine. Add the chicken wings; reseal and shake to coat. Arrange chicken in a baking dish. Drizzle with lemon juice. Bake for 1 hour or until crips and cooked through *Rosemary, a Good Dinner Mrs. Mellen favorite, adds a melodious flavor to the chicken wings. Rosemary in old cooking books is known for remembrance. Enjoy!