Good Dinner Mrs. Mellen

Only by chance many years ago on a vacation in the South did I discover Southern Living Magazine. Originally from Pennsylvania now living in Massachusetts this publication was not available in my area. Drawn to a beautiful picture of a sky high layer cake on the cover my interest was so thoroughly peeked prompting  me to take the magazine off the rack to peek inside. Skimming through the pages I was so drawn to the magazine I bought my first issue on our summer vacation. Initially drawn to the cake on the cover as I read the articles I felt immediately a kinship with the classic decorating featured in the publication. Classic but not unapproachable, I could feel comfortable incorporating the decorating ideas into my home. I looked forward to the arrival of each the new month eager for more decorating inspiration along with recipes add to my growing favorites from Southern Living,  Increasingly I looked to this inspirational magazine for recipes that were beautifully presente...

Happy President's Day! I'm celebrating with a  good old fashioned American Apple Pie. I've added a little extra to this recipe, dried cranberries soaked over night in cognac. Pastry : 2 1/2 cups flour 1 teaspoon salt 1 teaspoon sugar (optional) 1 cup (2 sticks) cold unsalted butter 1/4 to 1/2 cup ice water Measure flour and salt into a bowl. Cut into butter thoroughly with a pastry blender.  Sprinkle in the water, 1 tablespoon at a time, mixing with a fork until flour is moistened and dough almost cleans the side of the bow l . Gather the dough into a ball, then shape, divide the dough in half and shape into 2 flattened rounds.) Chill dough for at least one hour. On a lightly floured board r oll each dough rounds 2 inches larger all around than the inverted pie pan. Place past ry on parchment or wax paper lined baking sheet, and chill. 9 medium size firm tart apples, thinly sliced. (I used Granny Smith) 1/2 cup dried cranberries, soaked ove...

Cool morning temps always put me in the mood for soups and stews. I love to create a filling, healthy, low calorie soup or stew to fill my craving for cool weather food. I love this Sausage Stew since it is so filling but healthy at the same time. Red pepper flakes and white wine added make this a spicy flavorful stew! 4 Italian chicken sausages 2 tablespoon olive oil 2 garlic cloves, minced 1 large shallot, chopped 1 can(14.5 oz) Del Monte diced tomatoes, no salt added 1 can(15.5 oz) Goya Cannellini beans, premium 1/2 cup dry white wine 1/2 cup low fat, low sodium chicken broth 1/2 teaspoon sea salt 1/2 teaspoon red pepper flakes grated Parmesan cheese (optional) Preheat oven to 375F. Spray a grill pan and cook sausage on stove medium heat for about 20 minutes, turning occasionally. Set aside to cool. In a dutch oven place oil, garlic, and shallots sauteing until tender about 3 minutes. Add tomatoes, beans, wine, chicken broth, salt and pepper flakes. Continue to sau...

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...

I first tasted Popovers a long time ago at the famous Boston restaurant, Pier 4. The waitresses would come to your table offering you mouth watering, freshly baked Popovers. It was wonderful. I became a lover of Popovers right after my first bite. Think crusty on the outside, with a hot soft doughy center. And so delicious, with just a little butter that melts immediately on the hot Popover. Over the years I have seen the Popover taken to new culinary delights by stuffing them with seasoned scrambled eggs, or using them in entrée recipes. But I am a purest when it comes to Popovers; I just love them plain, with butter. I've made this recipe forever and it has never failed me. It is easily doubled and is perfect every time. One thing about baking Popovers; you need to use a special Popover Pan. Originally all the pans were heavy cast iron, but now there are wonderfully light, easy to clean pans that make perfect popovers ever time! I like the William-Sonoma no...