Good Dinner Mrs. Mellen

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...

Christmas morning I find myself returning to memories of my Christmas mornings as a child where we would wake before the moon was tucked away for the day. So excited to see what Santa had left under the tree we would rush into our living room eyes filled with delight holding my breath as we got our first peek at our tree and gifts. Christmas still holds that child wonderment for me even now all these years later. After exchanging gifts our tradition includes a large Christmas morning breakfast before we ready for our company to arrive for Christmas dinner. I love to make these easy breakfast casseroles which conveniently can be readied the night before just baking in the morning for an easy, delicious Christmas morning. Sausage, Egg and Cheese Breakfast Casserole Ingredients Nonstick cooking spray 1 pound chicken sausage links 6 slices soft hearty white bread One 8-ounce package shredded sharp Cheddar cheese 8 large eggs 2 cups whole milk 1 teaspoon dry mus...

Chocolate Caramel Thumbprint Cookies Chocolate, caramel and sea salt, a perfect combination for a Christmas cookie. Each year I make copious quantities of Christmas cookies to give to friends and family. Sharing my creations with those I love is my personal way to celebrate the season. This cookie has become one of my family's favorite since they all love chocolate and caramel dusted with sea salt then drizzled with chocolate glaze! Ingredients     COOKIES     1 cup flour     Generous 1/2 cup unsweetened cocoa powder     1/4 teaspoon salt     1/2 cup unsalted butter, at room temperature     2/3 cup granulated sugar     1 large egg yolk     1 tablespoon heavy whipping cream     1 teaspoon vanilla extract     1/2 cup fine granulated sugar     CARAMEL Filling       ...

My mother passed this recipe to me many years ago.  It is the richest cheesecake that you can make.  I save it for special occasions when I want to share a show stopping dessert that tops off a dinner or a party.  I have included a recipe for a pineapple glaze, or you can thickly spread sour cream on top. Or if you want to make this for Christmas as I did this year I put candied cranberries on top. Ether way this  cheesecake is the star of the show! Crust: 1 cup sifted flour 1/4 cup sugar 1 teaspoon grated lemon peel 1/2 teaspoon vanilla extract 1 egg yolk 1/4 cup butter, softened Filling: 5 pkg(8-oz) cream cheese softened 1 3/4 cups sugar 3 tablespoon flour 2 teaspoons grated lemon peel 1 1/2 grated orange peel 1/4 teaspoon vanilla 5 eggs, plus 2 egg yolks 1/4 cup heavy cream Pineapple Glaze: 2 tablespoon sugar 4 teaspoon cornstarch 2 cans(8 1/4-oz) crushed pineapple in heavy syrup, undrained 2 tablespoon lemon juice    ...

  Who doesn't love caramel and chocolate. These bars have both and are very easy to make. Cookies generally require time although worth all the effort to make homemade cookies. If you love cookies but thought you didn't have the patients or time to make try a bar cookie. So easy to make without having to roll out or decorate. And so delicious, need I say more. Once you master the bar cookie you will always find time to whip up a batch. Ingredients 1 cup  butter, soften   2 cups packed brown sugar 1 teaspoon baking soda 2 eggs 2 teaspoons vanilla 2 1/2 cups all-purpose flour 3 cups quick-cooking rolled oats 1 14-oz package vanilla caramels, unwrapped 1 14 ounce can (1 1/4 cups) sweetened condensed milk or low-fat sweetened condensed milk    1 1/2 cups semisweet chocolate pieces 2 teaspoons vanilla 1 1/2 teaspoon fleur de sel or fine sea salt  Directions Preheat oven to 350 degrees F. Set a...

Seeking beauty in surroundings seems frivolous,wasting time, energy, money, especially when measured against ‘real’ world issues. A throw back to a time that has long passed, is not relevant and doesn’t exist. I for one beg to differ for filling my life with beauty effortless elevates my soul. The beauty that makes me happy changes from moment to moment presenting unlimited opportunities to enjoy. From a beautiful bouquet of fresh picked flowers simply arranged in a white pitcher to aromatic soup gracing an artfully designed bowel, all add an element of joy to normal surroundings. Style, grace, elegance, manners, all old fashion ideas, words belonging not to our face paced technology driven world, extinct, irrelevant to life as we live today. I challenge that tenant; for living with simple beauty in all aspects of life colors the world with a unique hue of infectious positivity. Filling my life with beauty, man made or natural invites repose, beckoning me to stop, slow down, even if ...

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...