Black Eyed Pea, Bacon, and Tomato Salad with Mustard Vinaigrette, AND Black Eyed Pea Chili

For Bon Chance in 2013:

Black Eye Pea, Bacon, and Tomato Salad with Mustard Vinaigrette:
(6-8 servings)

1 lb. package black eyed peas
1/2 lb. hickory smoked* bacon, chopped, and cooked until crisp
1 can diced fire-roasted tomatoes*, drained
3 green onions, chopped
2 stalks of celery, chopped
Sea Salt*& Montreal Seasoning* to taste
1 T. Dijon mustard
2 cloves of garlic, minced
1/4 cup balsamic vinegar
1/8 cup lemon juice*
1/2 cup EVOO

Soak peas overnight in cold water. Drain and rinse. Place in a sauce pan with water to cover. Bring to a boil, reduce heat and simmer, uncovered til tender - about 30 mins. Drain, and remove to a bowl. Meanwhile, make the vinaigrette. In a medium bowl, whisk mustard, garlic, lemon juice, and vinegar together. Slowly whisk in the oil. Pour half of the vinaigrette over the cooled peas. Add bacon, tomatoes, onions and celery to peas. Stir in as much vinaigrette as desired. Sprinkle on salt and Montreal seasoning and toss. Serve with a dollop of sour cream or creme fraiche, or plain Greek yogurt.

Black Eyed Pea Chili:
(4 servings)

1 T. canola oil
1 large sweet* onion, diced
2 cloves of garlic, minced
1 lb. lean ground turkey
1 large red* bell pepper, diced
1 jalapeno pepper, finely diced (wear gloves while doing this)
1 T. chili powder
1/2 cumin*
1 15 oz. can black eyed peas, drained and rinsed
1/2 cup low sodium chicken broth
4 wedges of The Laughing Cow Lite Blue Cheese*
1/4 cup green onions, chopped

Heat the oil in a large pot over med.-high heat. Add the onion and cook, stirring occasionally, until softened. Add he garlic and cook 30 seconds. Add the turkey and cook, breaking it up with a wooden spoon until it is no longer pink, about 4 mins. Stir in the bell pepper, jalapeno, chili powder, and cumin, and cook for one more min. Add black eyed peas, tomatoes, and broth. Bring to a boil, then reduce the heat to med.-low, cover, and simmer, stirring a few times, until the ingredients soften and meld - about 20 mins. Serve topped with a wedge of The Laughing Cow Blue Cheese, and chopped green onions.

"Live with Passion and Enthusiasm" in 2013, and Happy New Year!!!!!!!!! The BEST is yet to come.

Love,

MM

Pears in Blankets, Spicy Fried Chickpeas, and Rockin' Radish Sammies

3 tasty tidbits for tomorrow night;

Pears in Blankets:

3 Bartlett or Bosc pears, unripe*
Lemon juice*
4 oz. thinly sliced prosciutto

Core pears, and cut into large wedges. Squirt with lemon juice. Wrap with prosciutto, tucking in edges.

Spicy Fried Chickpeas:

2 15 oz. cans chickpeas, drained, rinsed, and patted dry with a paper towel
1/3 cup EVOO
2 t. smoked paprika
2 t. cumin*
1/2 t. cayenne
Sea salt* to taste
2 t. finely grated lime zest

Heat olive oil in a large skillet over med. high heat. Saute chickpeas for 15 mins. or until crisp and golden. Drain on paper towels. In a bowl, toss with the rest of the ingredients.

Rockin' Radish Sammies:

Cocktail size appetizer loaf* of pumpernickel
Cream cheese with chives*
Radishes, very thinly sliced
Freshly ground pepper*
Lime salt* (or a squeeze of lime juice and sea salt)

Spread cream cheese on bread squares. Top with radishes. Season with lime salt and pepper.

"Live in amazement at what God has done!!"

Go Seahawks and Go Broncos!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Love,

MM

Mesquite Smoked Turkey and Blue Corn Quesadilla Sliders

A surprisingly stylish hot sammie for your Friday:
(serves 4)

4 blue corn tortillas
3/4 cup shredded pepper* jack cheese
1 Roma tomato, cut into 4 thin slices
4 thin slices mesquite smoked* turkey
1/4 cup alfalfa sprouts or shredded iceberg lettuce
1 avocado, thinly sliced (or 1/2 cup prepared guacamole)
4 toothpicks

In a small nonstick saute pan over medium heat, place one tortilla; sprinkle half with 3 T. shredded cheese. When the cheese begins to melt (about 1 min.), fold the tortilla over the cheese; continue cooking til quesadilla is slightly toasted (about 1 min.). Remove from pan and place quesadilla on serving dish. Cut into two quarters. Top one quarter with one slice each of tomato and turkey (folded to fit), 1 large pinch of alfalfa sprouts, and 2 avocado slices. Top with remaining quesadilla quarter; secure with toothpick. Repeat with remaining tortillas and fillings.

"Get along with each other, and forgive each other."

Have FUN on this Happy Friday!!

Love,

MM

Red Russian Kale, White Beans*, and Chorizo Soup

Here is a slightly spicy soup to warm your bones, and it's GOOD for you! This one is for Betty Russian:
(serves 4 to 6)

8 oz. Spanish Chorizo sausage, thinly sliced crosswise
1 T.  EVOO
1 large sweet* white onion, chopped
1 can white beans*, drained and rinsed
2 large garlic cloves, minced
1/2 t. each red pepper flakes, and freshly ground* pepper
7 cups low sodium chicken broth
3/4 lb. russet potato, peeled and chopped
12 oz. Red Russian or other kale, stems removed and leaves cut into slender ribbons
1 bay leaf*
1 t. fresh marjoram*, finely chopped
Sea salt* to taste
Lemon juice*

Cook chorizo in oil in a pot over med.-high heat, stirring often, until browned - about 5 mins. Transfer to a paper towel with a slotted spoon. Add onion to fat in pot, and saute until softened, 3-5 mins. Stir in garlic, chile flakes, and pepper; cook about 1 min. Add broth, potato, bay leaf, marjoram, and beans; cover and bring to a boil. Reduce heat and simmer until potato is tender, about 5 mins. Stir in kale and chorizo; cover and bring to a boil. Reduce heat; simmer until kale is tender, 3-5 mins. Season with salt, and a squeeze of lemon juice just before serving. A nice warm garlic baguette, and some cold red grates would be wonderful with this soup. This is a tail wagger!!!

"Grace is something we experience more fully as we share it with others".

Have fun today!!

Love,

MM

Stone Crab with Mustard Sauce

I have been SO sick, and am LONGING for the feel of the warmth of the sun on my face. This takes me back to Florida:
(makes 10-12 servings)

3 T. dry mustard
1/2 t. Sugar in the Raw*
1 cup canola oil
1 small clove of garlic, peeled and minced
1/2 small shallot, peeled, and minced
2 large egg yolks
Juice of 1 large lemon
1 T. Dijon mustard
1 t. sea* salt
1/2 t. cayenne
2 T. water
5 lbs. steamed stone crab claws, cracked
Lemon wedges

In a small bowl, whisk together dry mustard, sugar, and 2 T. warm water; let stand 5 mins. In a small saucepan over moderate heat, warm 2 T. oil. add onion and shallot, and saute, stirring occasionally, for 1 min. In a large bowl using a balloon whisk, whip the egg yolks for 1 min. to lighten them. Whisk in the lemon juice, Dijon, salt, and cayenne. Add the dry mustard mixture, along with the garlic and shallots, and stir until blended. Gradually drizzle in remaining 3/4 cup plus 2 T. oil, whisking to combine. Cover and chill at least 20 mins. before serving. Serve the mustard sauce in ramekins along with the crab claws and lemon wedges.

We must keep our chins up!!

Love,

MM

To All My Dear Readers:

MERRY CHRISTMAS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! I wish you all the gifts of love, peace, and JOY.

Love,

MM

Crispy, Cheese Egg Bake

This is perfect for tomorrow morning. You make it tonight, let it sit in the fridge overnight, and pop it in the oven - Voila:
(yields 8 servings)

4 T. EVOO
1 large sweet* white onion, diced
1 T. minced garlic
8 oz. (about 3 cups) sliced white mushrooms
1 sour dough* baguette, cubed (about 5 cups)
8 large
8 large egg whites
2 cups 2% milk*
1 T. Dijon mustard
10 oz. broccoli, steamed until tender but still firm. Let cool, cut into small florets, or you can use frozen
4 oz. part-skim mozzarella, shredded (1 cup)
1/3 cup freshly grated Parmesan
1/2 cup thinly sliced sun-dried tomatoes (not oil-packed), soaked in hot water until soft, then drained
1 T. minced fresh lemon* thyme
1/2 t. sea salt
1/2 t. freshly ground pepper
Cooking spray 

Heat 2 T. of the oil in a medium non-stick skillet over med. high heat. Add the onion, and cook - stirring, until softened and beginning to brown (3-5 mins.). Add the garlic and continue to cook for 1 min. Transfer the onion mixture to a medium bowl and let cool. Heat the remaining 2 T. oil in the same skillet over med.-high heat, and cook the mushrooms, stirring a few times, until their water evaporates and they begin to brown - 5 to 7 mins. Remove from the heat and let cool completely. Coat a large baking dish (9x13") with
cooking spray. Arrange the bread cubes over the bottom. In a large bowl, beat the whole eggs, egg whites, milk and mustard together until incorporated. Add the mushrooms, onion-garlic mixture, broccoli, both cheeses, tomatoes, thyme, S&P, and stir to incorporate. Pour the mixture over the bread, making sure the liquid saturates the bread. cover with plastic wrap; refrigerate overnight or at least 8 hours. Preheat the oven to 350. Remove the plastic wrap from the strata and bake until the top forms a light brown crust - 60-70 mins.

"Take the Joy of Christmas with you every day!"

Have Fun.

Love,

MM

Garlic Boneless Rib Roast

This is the main event at my Christmas feast this year:

Boneless rib roast (or you can do this with Prime Rib)
10 cloves of garlic
2 T. EVOO
1&1/2* t. sea salt
2 t. pepper
2 t. dried thyme

Preheat oven to 500. Cut slits in top and sides of roast. Insert garlic cloves at least half way. In a small bowl, mix together oil, S&P, and thyme. Rub over top and sides. Place roast in roasting pan. Cook 20 mins. then reduce heat to 325. Continue cooking 60-75 mins. or until internal temp. reaches 135 for med. rare. Allow roast to rest at least 10-15 mins. Serve with the pan juices and MM's Horseradish Sauce.
I am also serving cheesy scalloped potatoes and green bean casserole to which I add sliced water chestnuts and I top it with cheddar fried onions.

"Love never fails."

Have FUN today. Go Broncos and Go Seahawks!!!!

Love,

MM

Roasted Cornish Game Hens with Garlic, Rosemary, and Lemon

Holy Moly!! I'm making this for SURE:
(4 servings)

4 Cornish game hens
Sea salt* and freshly ground pepper to taste
1 lemon, quartered
4 sprigs fresh rosemary (I LOVE snipping this from my plant on my balcony farm!!)
3 T. EVOO
24 cloves of garlic
Small whole crimini mushrooms*
1/3 cup white wine
1/3 cup low sodium chicken broth
4 sprigs of rosemary for garnish

Preheat oven to 450. Rub hens with 1 T. oil. Lightly season with S&P. Place a lemon quarter and a sprig of rosemary in the cavity of each hen (you can also make a rosemary/lemon butter paste to rub under the skin of the breast*). Place in a large heavy roasting pan, and arrange garlic cloves around hens. Roast for 25 mins. Reduce oven temp to 350. In a mixing bowl, whisk together wine, chicken broth, and remaining 2 T. oil; pour over hens. Add mushrooms to the pan. Continue roasting about 25 mins. longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 mins. Transfer hens and mushrooms to serving platter, and pouring any cavity juices into pan; tent with foil. Transfer pan juices and garlic cloves to a med. saucepan. Boil til reduced to a sauce consistency, about 6 mins. (add cornstarch if needed to thicken*). Cut hens in half, if desired, and plate. Surround with garlic and mushrooms. Garnish with rosemary sprigs. 

Spread your joy today, and have FUN!!!!!

Love,

MM

Garlic-Rubbed Tri-Tip with Mint Caper Salsa

I know, it is a leap of faith departure from the classic "Q" tradition, but it is elegantly Mediterranean, and could be the main event at your Christmas feast:
(serves 10-12)

10 garlic cloves, chopped
1&1/2 t. sea* salt
1 T. sweet Hungarian paprika
2 t. freshly ground pepper*
3 T. EVOO, divided
2 boneless tri-tip roasts (2 to 2&1/2 lbs. each)

Salsa:

3/4 cup each roughly chopped parsley and mint
1/3 cup shallots, chopped
2 anchovy fillets (I would use an inch squeeze of anchovy paste in a tube)
1 garlic clove, chopped
2 T. capers, drained and roughly chopped
1/2 t. red chile pepper flakes
1 T. each lemon juice and zest
3/4 cup EVOO
Sea salt* and freshly ground pepper to taste

Sprinkle garlic with salt and mince to combine, then mash to a paste with the flat side of your chef knife. In a small bowl, mix paste with paprika, pepper, and 2 T. oil. Spread all over tri-tips. Wrap meat in plastic wrap and chill at least 24 hours and up to 2 days. Preheat oven to 350. Scrape excess marinade from meat. Heat remaining oil in a large, ovenproof frying pan over med. high. Brown on one side only 3-4 mins. Turn meat over in pan; then set in oven and roast until internal temp. reaches 125 for med. rare (my fav.), about 20 mins. Let meat rest on a cutting board 15 mins. Meanwhile, make salsa. Put all ingredients in a food processor, and pulse several times to combine into a rough chop. Slice each tri-tip thinly across the grain (it changes directions on a tri-tip). Serve with salsa.

"Kind hearts are the gardens; kind thoughts are the roots; kind words are the flowers; kind deeds are the fruits."

How can you NOT have FUN today - it's FRIDAY!!

Love,

MM

Braised Lamb with Herb-Scented Au Jus, AND MM's Horseradish Sauce

OK, it is crunch time for planning your Christmas feast (if you haven't already), so I am going to do Main Event suggestions for the next couple of days:
(8 servings)

1 large sweet* white onion, quartered
1 leek, halved lengthwise
1 fennel bulb, quartered
1 large carrot, quartered
1 garlic head, halved horizontally
3 lemon* thyme sprigs (I grow this on my farm)
3 parsley sprigs
3 rosemary sprigs
1 fresh bay leaf (my fav. thing I grow on my farm)
1 T. whole black peppercorns
1 t. Johnny's Garlic Spread dry seasoning*
1 8 lb. semi boneless leg of lamb (aitch bone removed)
Sea salt*
2 quarts low sodium* chicken broth

Preheat the oven to 500. In a roasting pan that's large enough to hold the lamb, spread out the veggies, herbs, and peppercorns. Season the lamb generously with salt. Set the lamb on top of the veggies, and roast for about 25 mins. until the lamb is lightly browned. Add the broth to the pan, and cover with foil. Reduce the oven temp. to 300, and braise the lamb for 2 hours. Uncover, and cook for 1 hour longer until deeply browned on top and the meat is very tender. Let the Lamb rest in the juices for 15 mins., then transfer to a carving board. Strain the cooking juices; discarding the solids, and spoon off the fat. Slice the lamb 1/4" thick, and serve with the jus. You can also make MM's Horseradish Sauce to accompany, as well (see recipe below). I would do Boursin mashed potatoes, and steamed asparagus with a lemon/dill butter sauce, Hawaiian Sweet Rolls, and Cherry Cheesecake with a bottle of Merlot. The lamb is also great served cold for sammies the next day.

MM's Horseradish Sauce:
(makes a little over a cup)

1 cup sour cream
3 shakes of Worcestershire sauce
3 drops of Tabasco
1-2 t. creamed Hot prepared horseradish
1/2 t. lemon juice
Freshly ground pepper

Mix and chill. You can certainly adjust the amts. to your liking.

Today, "Stay focused on encouraging thoughts - thoughts of hope and thoughts of faith."

And, have FUN!!!

Love,

MM

"Hippie Style" Egg Salad Sammies

I LOVE egg salad, and will definitely be making this one (I know this is another sammie, but for lunch this time):
(makes 4 sandwiches)

1/2 cup light* mayo
2 T. finely grated carrot
1 T. apple cider vinegar
2  t. Dijon mustard
10 large hard-cooked eggs, coarsely chopped
2 T. minced celery
1 T. minced red bell pepper*
1 T. finely chopped parsley
1 T. finely chopped tarragon
1 T. snipped chives
3 T. salted roasted sunflower seeds or toasted pine nuts, plus more for garnish
Coarse Sea salt* and freshly ground pepper
Tabasco
8 slices of Pullman bread, toasted
Sunflower sprouts for garnish

In a large bowl, whisk the mayo with the carrot, vinegar and mustard. Fold in the chopped eggs, celery, bell pepper, parsley, tarragon, chives, and the 3 T. of sunflower seeds. Season with S&P. Spoon the egg salad onto half of the toasted bread sliced. Garnish with sunflower sprouts and seeds. Close sammies and serve with fresh fruit balls, black olives, and Lays potato chips.

"The key is this: Meet today's problems with today's strength. Don't start tackling tomorrow's problems until tomorrow. You do not have tomorrow's strength yet. You simply have enough strength for today."

Have FUN!!!

Love,

MM

Almond Butter and Jelly French Toast Sammies

A warming way to start your day:
(4 servings)

3 cups frozen mixed berries
1/4 cup sugar
1/2 cup water
3 large eggs
1&1/2 cup 2%* milk
8 slices of good quality whole grain and seeded bread*
1/2 cup salted almond butter
1/4 cup roasted, salted, chopped almonds, plus more for garnish
1/4 cup seedless raspberry preserves
2 T. unsalted butter, divided
Powdered sugar* (to sprinkle on top)

In a medium saucepan, combine the frozen berries with the sugar and 1/2 cup water, and bring to a boil. Simmer over moderately low heat, stirring and crushing occasionally, until the berries and sauce are slightly thickened, about 10 mins. Meanwhile in a large baking dish, beat the eggs with the milk. Arrange the bread slices on a work surface and spread 4 of the slices evenly with the almond butter. Sprinkle the 1/4 cup of chopped almonds on top. Spread the raspberry preserves evenly on the remaining slices of bread and close the sandwiches. Heat a large griddle, and add 1 T. of the butter. Dip the sammies in the egg mixture, pressing to soak. Cook on the griddle over moderate heat until browned; about 3 mins. Add the remaining butter, flip the sammies, and cook until golden; about 3 mins. longer. Transfer to plates, and spoon the mixed berry sauce on top. Garnish with chopped almonds and a sprinkle of powdered sugar. I would serve this with grilled slices of Canadian bacon. YUMOLA!!!

"You may have gone through a setback, but prepare for a comeback!:

Have FUN today.

Love,

MM

Ginger Veggie Stir-fry

For a "meatless Monday":
(makes 6 servings)

1 T. cornstarch
2* cloves of garlic, minced
2 t. FRESH ginger, chopped and divided (this will make all the  difference in the world!!)
1/4 cup veg. oil, divided
1 small head of broccoli, cut into florets
1 small red bell pepper*, cut into julienne strips
1/2 cup Chinese mushrooms*
1/2 cup sliced water chestnuts*
1/2 cup Mung bean sprouts*
1/2 cup snow peas or sugar snaps*
3/4 cup julienned carrots
1/2 cups halved green beans
3 green onions, chopped including greens
2 T. Ponzu Citrus Sauce* (soy)
1 T. fish sauce
2&1/2 T. water
1/2* t. sea salt
1 t. fresh lemon juice

In a large bowl, blend cornstarch, garlic, 1 t. ginger, and 2 T. oil until cornstarch is dissolved. Mix in veggies, tossing lightly to coat. Heat remaining oil in a large skillet or wok over med. heat. Cook veggies stirring constantly for 2 mins. Stir in Ponzu, fish sauce and water. Mix in onion, salt, and remaining ginger. Cook until veggies are crisp tender. Squeeze on lemon juice right before serving. Fluffy white rice is recommended to accompany, but I would use orzo.

"You can't impact the treeness of a tree, the skyness of the sky, or the rockness of a rock. Nor can you affect the love of God for you". My heart and tears are with Newtown, Conn.

Love,

MM

Elegant Cranberry-Gorgonzola Stuffed Chicken

Need I say more?:
(makes 6 servings)

6 boneless skinless chicken breasts
4 oz. crumbled Gorgonzola (or you can use goat cheese*)
1/2 cup dried cranberries
2/3 cup chopped walnuts
1/3 cup packed fresh parsley sprigs
2/3 cup Panko* bread crumbs
1/2 t. sea* salt
1/2 t. freshly ground pepper
2 eggs, lightly beaten with a fork*
1 T. Dijon mustard
1/2 cup all-purpose flour
Saran plastic wrap

Place chicken between two sheets of plastic wrap, and flatten to 1/4" thickness. In a small bowl, combine cheese and cranberries. Spoon 1/4 cup of cheese mixture down the center of each chicken breast. Roll up and secure with a toothpick. Place walnuts and parsley in a food processor, cover, and process til ground. Transfer to a shallow dish; stir in panko, S&P. In another shallow dish, combine eggs and mustard. Coat chicken with flour, dip in egg mixture, and coat with walnut mixture. Place seam side down on a greased 15"x10"x1" baking dish. Bake at 350 35-40 mins. I would serve roasted rosemary, Johnny's Garlic Spread, and EVOO new potatoes, and buttered petite green peas. Bon Appetit!!

This if from the Pacific NW section of the Seattle Times. It refers to war, but is also applicable to all of us:
"The dividing by a hungry soldier with a hungrier comrade the last morsel of meat or the remnant of a cracker, the binding up of each other's wounds, the lending of courage from one heart to another. These are what create the strongest bonds between human beings".

Have FUN today, I KNOW I will!!

Love,

MM

Zesty Green Beans

Great party fare - can been served at room temp., or reheated if you take it on the road:
(10 servings)

1/2 cup oil-packed sun-dried tomatoes
1 cup sweet white onion, sliced thin
3 garlic cloves, minced
1/4 cup slivered almonds*
1&1/2 t. lemon pepper
1/8 t. dill*
2 pkg. (16 oz.) frozen French-style green beans
1/4 cup grated Parmesan*

Drain tomatoes, reserving 2 T. oil. In Dutch oven, saute onion in reserved oil for 8-10 mins. or until tender. Add tomatoes, garlic, lemon pepper, and dill, and stir for 2 mins. Add frozen green beans and stir to coat. Cover and cook for 8 mins. or until heated through, stirring occasionally. Uncover, stir in almonds, and cook 2-3 mins. longer until liquid is almost evaporated. Sprinkle with cheese.

"Being willing to laugh at yourself, and at life's ups and downs may be one of the greatest gifts you can have."

Have FUN today!!

Love,

MM

Blue Cheese Souffle

Sounds rich, flavorful, and DELISH to me:
(8 servings)

5 egg whites
6 T. freshly* grated Parmesan cheese, divided
3 T. all-purpose flour
1/2 t. sea* salt
1/4 freshly ground pepper*
Dash ground nutmeg
Dash cayenne pepper
1/4 cup finely chopped garlic chives*
1 cup 2%* milk
1/3 cup crumbled blue cheese
4 egg yolks
1/8 t. cream of tartar
EVOO* cooking spray

Let egg whites stand at room temp. for 30 mins. Coat a 2 qt. souffle dish with cooking spray, and lightly sprinkle with Parmesan; set aside. In a small saucepan, combine flour and spices. Gradually whisk in milk. Bring to a boil, stirring constantly. Cook and stir 1 min. longer, or until thickened. Reduce heat. Stir in blue cheese, chives, and remaining Parmesan. Remove from the heat; transfer to a large bowl. Stir in a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Allow to cool slightly. In another large bowl with clean beaters, beat egg whites and cream of tartar until stiff peaks form. With a spatula, stir a fourth of the egg whites into cheese mixture until no white streaks remain. Fold in remaining egg whites until combined. Transfer to prepared dish. Bake at 350 for 23-30 mins. or until the top is puffed and center appears set. Serve immediately with med. rare Prime Rib with MM's Horseradish Sauce, and garlic roasted broccoli spears. Pour yourself a glass of Merlot, and Bon Appetit!!

"Faith is the assurance of things hoped for, perceiving of real fact which is not revealed to the senses".

Have FUN, and Happy Friday!! Bon Chance on your transfer, U.B., and Welcome Home to your new digs!!

Love,

MM

Tomato and Mozzarella Bites AND Chutney-Glazed Goat Cheese

Back from a WONDERFUL 3 day road trip including all of Whidbey Island, and Anacortes. FUNOLA!!!! I can get to my blog from other computers, but can't write a new blog......so here's two:

Tomato and Mozzarella Bites:
(makes 20)

2 T. EVOO
2 T. white balsamic vinegar
1/4 t. dried oregano (or 3/4 t. fresh*)
1/4 t. each sea salt* & and freshly ground pepper
20 mini fresh mozzarella balls (ciliegini)
20 grape tomatoes
40 fresh basil leaves
20 small wooden skewers

In a large bowl, whisk olive oil, vinegar, oregano, S&P. Add mozzarella balls, tossing.
Thread onto skewers, alternating mozzarella balls, grape tomatoes, and the basil leaves. To plate: arrange in a circle putting the pointed end of the skewer in the center of the plate with the blunt end out over the edge of the plate.

Chutney-Glazed Goat Cheese:

8 oz. log of goat cheese
1/4 cup mango chutney
2 T. chopped walnuts
Multi grain seeded crackers
Dried apricots
Red and green seedless grapes

Place the goat cheese on a serving platter. In a small bowl, microwave chutney on high 1 min. Pour over cheese. Top with walnuts. Serve with the crackers, apricots, and grapes.

"Stand on Grace. Walk by Faith. Live in Love."

And, have FUN today!!!

Love,

MM

Spiced Citrus Olives!!

My, Oh, My:
(makes 2&1/2 cups)

3 strips of thin lemon peel
1 T. lemon juice
3 strips of thin orange peel
2 T. orange juice
2 cups mixed whole olives (I would get these at Safeway's Olive Bar)
1/4 cup EVOO
2 t. fennel seeds
1/2 t. crushed red pepper
1/2 t. lemon pepper*
1/4 t. ground coriander
1/4 t. ground cumin

Use a vegetable peeler to peel the strips from the lemon and orange, then squeeze the juices into a bowl. Combine the peels and the rest of the ingredients. Serve at room temp.

"Trust plus Commitment = Peace" - P. Brian North, Dec. 9th.

Have FUN today!

Love,

MM

Prosciutto Wrapped Breadsticks

A very simple, but DELISH app.:
(makes 30)

30 thick garlic* breadsticks
3/4 lb. sliced proscuitto
1/4 cup grated Parmesan cheese
Ranch dressing

Place oven rack 4" from broiler heat source. Preheat broiler on high. Wrap each breadstick from top to bottom with proscuitto. Place on cooking sheet. Sprinkle with Parmesan. Broil 30 seconds to 1 min. or until cheese has melted. Dip in a side of Ranch dressing, if desired.

A Proper Perspective: "Do nothing from selfishness or empty conceit, but with humility of mind regard one another as more important than yourselves."

Have FUN today, and Go Seahawks!!!

Love,

MM

Savory Sloppy Joes

There is only one football game on today, but here's a perfect treat for it (Go Navy - I want to beat you, Al):
(makes 12 servings)

2 lbs. ground beef
1/2 cup chopped sweet* white onion
3/4 cup chili sauce
1/2 cup water
1/4 cup prepared mustard (yellow)
2 t. chili powder
12 potato* hamburger buns, split
12 slices of med. cheddar (if desired)

In a large skillet, cook beef and onion until beef is brown. Add chili sauce, water, mustard, and chili powder. Simmer uncovered for 20 minutes, stirring occasionally. Spoon 1/2 cup of mixture onto each bun, and top with cheese slice. Serve with good cold dill pickle spears, and Lays original potato chips. I want one right now!!!!

Repeat these words after me, "It is not my job to run the world." :)

Have FUN on this Saturday.

Love,

MM

Cheddar Crab Puffs, AND Cocktail Meatballs with Creamy Cranberry Sauce

My gift to you, Dear Readers on this Happy Friday, is TWO recipes today:

Cheddar Crab Puffs
(makes 3&1/2 dozen)

3/4 cup water
4 T. butter, cut up
1/8 cup garlic chives*, chopped fine
3/4 c. all purpose flour
3 large eggs
1/4 t. each of sea salt* and lemon pepper*
1 cup shredded extra sharp white* cheddar (4 oz.)
6 oz. crabmeat, picked over for shells

Preheat oven to 400. Line 2 cookie sheets with parchment paper. In a 3 qt. saucepan, combine water, butter, and 1/4 t. S&P. Heat to boiling on medium. Remove from heat. Add flour and stir until a ball forms. Stir in eggs, one at a time, until dough is smooth and shiny. Stir in cheese and crab.With a tablespoon-size cookie scoop, scoop mixture into balls onto parchment, spacing 1" apart. Bake 25-30 mins. or until golden brown, switching racks halfway through. Serve warm. To make ahead, place in resealable plastic bag; freeze up to 1 month. Reheat frozen puffs in 400 oven 8-10 mins. YUMOLA!!

Cocktail Meatballs with Creamy Cranberry Sauce
(makes about 3&12 doz.)

Amy's Kickin' Chicken Meatballs with Cranberries* (Costco - in the Deli dept.)
     (OR Costco's frozen Italian Meatballs - both are fully cooked), OR make you can make your own:
     1&1/4 lbs. ground beef sirloin
     1/3 cup plain dried bread crumbs
     1/4 cup grated onion
     1 large egg, beaten.
     1/4 t. ground nutmeg
     1/8 t. dried oregano*
     S&P
     EVOO* cooking spray
1/2 cup sour cream OR plain Greek yogurt*
3 T. light* mayo
2 T. cranberry preserves
2 T. grainy Dijon mustard
1/8 t. prepared horseradish*
1 t. Worcestershire sauce
Chopped fresh parsley

Preheat oven to 450. Line 18x12" jelly roll pan with foil; spray lightly with nonstick cooking spray. In a bowl, combine beef, bread crumbs, onion, egg, nutmeg. and S&P to taste (they recommend 1/2 t.). With a tablespoon-size cookie-dough scoop, scoop mixture into balls; place on prepared pan, 1/2' apart. Spray meatballs with cooking spray. Roast 20-25 mins. or until cooked through. OR just heat up the fully cooked meatballs from Costco in your microwave on a glass pie plate. In a bowl, stir remaining ingredients except parsley. Garnish meatball with parsley, and serve with sauce. Another YUMOLA!!!

"Fix your eyes on the unseen even as the visible world parades before your eyes".

Have FUN and LOL today!!!

Love,

MM

Zucchini, Chicken Sausage*, Feta Cheese Bake

A yumola go-to for this busy season of joy:
(serves 6)

1 lb. Italian chicken sausage (or any sausage you like)
2 T. EVOO, divided
1/2 cup sweet* white onion, diced
3 cloves of garlic, minced
2 t. of dried oregano, or 3 t. fresh*
3 cups sliced zucchini (1/2" thick)
1 can (14 oz.) fire-roasted* diced tomatoes
1/2 t. freshly ground pepper
1/4 cup chopped pitted Kalamata olives
8 oz. crumbled Mediterranean flavored* feta cheese
1 T. butter
1/4 cup Panko* breadcrumbs

Preheat oven to 350. Brown sausage in 1 T. oil, crumble, and drain. In another large skillet, saute onions, garlic, and oregano in remaining oil for 2 mins. Add zucchini and saute 1 min. Add tomatoes, pepper, olives, and sausage. Stir to mix thoroughly. Remove from heat and spoon into a 1&1/2 qt. casserole dish. Sprinkle cheese on top. Melt butter in a small skillet, and add Panko breadcrumbs. Cook until toasted. Sprinkle on top of casserole. Bake, uncovered, 10 mins. or until topping is golden brown, and veggies are tender. Serve with a Caesar salad, and warm garlic bread.

"Get in the habit of building up those around you".

And, have a BLAST today!!!

Love,

MM

Black Bean Burgers with Pepper Jack Cheese and Chipotle Slaw

A delish way to have a marvelous meatless meal:
(4 servings)

1 can (15 oz.) low sodium* black beans, rinsed and drained
6 T. Panko bread crumbs
1/4 cup finely chopped onion
1/4 cup finely chopped sweet red pepper
1/4 cup minced fresh cilantro (or flat leaf parsley*)
2 egg whites
1 garlic clove, minced
1/4 t. sea salt*
4 slices of pepper jack cheese*
2 T. red wine vinegar
1 T plus 4 t. EVOO, divided
1 T. minced chipotle pepper in adobo sauce
1&1/2 t. sugar
2&1/4 cups coleslaw mix
2 green onions, chopped
4 onion* hamburger buns, split

In a large bowl, mash beans, Add panko, onion, red pepper, cilantro, egg whites, garlic and salt; mix well. Shape bean mixture into four patties; refrigerate for 30 mins. Meanwhile, in a small bowl, whisk the vinegar, 1 T. oil, chipotle pepper, and sugar; stir in coleslaw mix and onions. Chill until serving. In a large nonstick skillet, cook burgers in remaining oil over med. heat for 3-5 mins. on each side. Top with cheese, and cover to let melt. Serve on the buns with the coleslaw, and a crisp dill pickle spear.

"Who can you give the gift of encouragement to?"

Have FUN today!!!

Love,

MM

Apple and Pecan Stuffed Sweet Potatoes with Fresh Ginger

This one won in a "Best Sides" contest:
(6 servings)

6 medium sweet potatoes (about 8 oz. each)
1/2 cup stick of butter, cubed
1/4 cup packed brown sugar
1/2 finely grated orange peel (zest)
1/8 finely grated fresh ginger root*
1 medium Granny Smith* apple, chopped
1/4 cup chopped pecans

Scrub and pierce potatoes with a fork. Place on a foil-lined 15x10" baking pan. Bake at 400 for 45-60 mins. or until tender. Remove from pan, and let cool. Cut a thin slice from the top of each potato; discard. Scoop out the pulp, leaving 1/4" shells; transfer pulp to a large bowl. Mash with butter, brown sugar, orange zest, and ginger. Fold in apple and pecans. Spoon into potato shells. Return to a baking pan. Bake 15-20 mins. longer, or until heated through. I would serve these with a Beef Wellington with a side of bernaise, plus a side of bordelaise, and a lettuce wedge salad with Marie's Super Blue Cheese dressing and freshly snipped garkic chives!!!

"You may give without loving, but you can't love without giving".

Have FUN today!!! And, Welcome to Washington, Al!!

Love,

MM

Tart Cranberry Walnut* Quick Bread

I used to make multiple loaves of this wonderful bread and give them away for Christmas:
(makes 1 loaf = 12 slices)

1&1/2 cups all-purpose flour
3/4 cup sugar
1 t. baking powder
1/4 each salt and baking soda
1 egg
1/2 cup orange juice
2 T. butter, melted
1 T. water
1/2 cup chopped walnuts*
1&1/2 cups halved fresh or frozen cranberries
Cream cheese (for spreading)

In a large bowl, combine flour, sugar, baking powder, salt, and baking soda. Whisk the egg, orange juice, butter, and water, and stir into dry ingredients just until moistened. Fold in cranberries and nuts. Transfer to a greased and floured 8x4" loaf pan. Bake at 350 for 45-50 mins. or until a toothpick comes out clean. Cool for 10 mins. before removing from pan to a wire rack. Slather with cream cheese (or butter). YUMOLA!!!!

"God hand delivers a bouquet to your door every morning. Open them! Take them! Then, when rejections come, you won't be left short-petaled".

Have FUN today,

Love,

MM

Tangy Beef Chili

Easy Peasy with a creamy, tangy accent:
(6 servings)

1 lb. 90% lean ground beef
1 red pepper, chopped
1sweet white* onion, chopped
1 can Ranch Style Beans (15 oz.), drained
1/2 cup chili sauce
1 can no-salt added diced fire roasted* tomatoes (29 oz.), undrained
4 t. chili powder
1&1/4 t. ground cumin
1/2 t. freshly ground pepper*
The Laughing Cow light blue cheese

Cook ground beef with the red pepper and onion in a large deep pot; drain. Stir in beans, tomatoes, chili powder, cumin, and pepper. Simmer for 15 mins. Place in bowls, and top with wedges of the cheese. I would make a chopped green chiles, and four Mexican cheese blend cornbread to go along with this. YUMOLA.

"You were raised up for such a time as this!!!!"

Have Fun today.

Love,

MM

Hot Artichoke and Spinach Dip in a Bread Bowl

An all time fav. of mine:
(12 servings)

1 (8 oz.) package of cream cheese with chives*
1/4 cup sour cream or plain Greek yogurt*
1/4 cup grated Parmesan
1/4 cup grated Romano
1 clove of garlic, minced
1/2 t. dried basil
1/4 t. garlic salt
Sea salt* and freshly ground pepper to taste
1 (14 oz.) can artichoke hearts, drained, and chopped
1/2 cup frozen chopped spinach, thawed and drained
1 few dashes of Frank's Hot Sauce
Real bacon bits (if desired)
Roasted red pepper, chopped (if desired)
1/4 cup shredded Mozzarella
Round of bread - if you can find rye, that would be great*

Preheat oven to 350. In a medium bowl, mix together cream cheese, Parmesan, Romano, garlic, basil, garlic salt, S&P, and Frank's. Gently fold in artichokes and spinach. Hollow out bread (cut into pieces to use for dipping*), and transfer mixture into it. Wrap edges, sides and bottom of bread with foil. Bake until bubbly and lightly browned. Carefully remove foil, and serve with reserved bread and/or Frito Scoops.

Remember, "You can do all things through Christ who strengthens you."

Have FUN today!!!!

Love,

MM

Waldorf Turkey Pitas

This is quick, and easy peasy:
(4 servings)

2 cups cooked turkey breast, cubed
2 celery ribs, finely chopped
1 Granny Smith apple*, diced
1 cup seedless red grapes, halved
1/2 cup light mayo*
2 oz. FRESH (wet)* mozzarella, diced
2 cups baby spinach leaves
1/2 t. lemon pepper
8 pita pockets

In a large bowl, combine turkey, celery, apple, grapes, mayo, mozzarella, and lemon pepper. Line the pita pockets with the spinach leaves, and fill with turkey mixture. Cut in half, and serve with crisp baby carrots.

"Grace and strength come from being more concerned about seeking His will than receiving the answer we want."

Have FUN, and Happy Friday!!

Love,

MM

Mediterranean Cod in Parchment

This is one of those entrees that people "ooh and ah" about:
(yields 4 servings)

4 cups shredded cabbage
1 large sweet onion, thinly sliced
4 garlic cloves, minced
4 cod fillets, 6 oz. each
1/4 cup Kalamata* olives, chopped
1/2 cup garlic and herb* feta cheese, crumbled
1/4 t. sea* salt
1/4 t. freshly ground pepper
4 t. EVOO*
Lemon wedges

Cut the parchment paper into four 18x12" pieces. Place 1 cup cabbage on each. Top with onion, garlic, cod, olives, cheese, S&P. Drizzle with oil. Fold parchment paper over fish. Bring edges of paper together on all sides, and crimp to seal, forming a large packet. Repeat with remaining ingredients. Place on baking sheets. Bake at 450 for 12-15 mins. or until fish flakes easily with a fork. Open packets carefully to allow steam to escape. Garnish with lemon wedges. Savor!!!!

Today, "May you discover flowers of Peace blossoming in the most desolate places". And, laugh long and out loud while you are having FUN!

Love,

MM

Chevre Torta with Smoked Salmon, Capers, Fresh Herbs, and Toasted Pine Nuts

Funny, I just bought capers this morning to use in my tuna fish salad. This looks very pretty, and elegant for your parties:
(makes 8-12 appetizer portions)

4 oz. chevre cheese
8 oz. cream cheese, softened
1 sprig of  thyme (I grow this on my farm)
1 sprig of rosemary (also on my balcony farm)
3-4 sorrel leaves*, torn into small pieces( "  "  " " ")
3 small strips of red pepper
1&1/2 T. toasted pine nuts*
1 T. chopped fresh lemon thyme* (farm member)
1 T. chopped fresh rosemary
1/4 cup roasted red pepper pesto, drained well
2 T. capers, rinsed
2 T. chopped conchicorns
2-3 oz. smoked salmon, skin and bones removed, and broken into small pieces

In a small bowl, combine the cheeses and set aside. Line another small bowl with plastic wrap (this bowl will serve as your mold for the torta). Arrange the 2 herb sprigs and red bell pepper face down in the bottom of the bowl. Press on a third of the cheese mixture on top of the herbs, and spread half of each of the remaining ingredients on top. Press another third of the cheese mixture on top of this, making sure it reaches the edges. Form your next layer with the rest of the filling ingredients. Press on the last of the cheese mixture and refrigerate for 1-2 hours up to a day. To serve: invert the torta onto a serving platter; remove the bowl and the plastic wrap. Garnish on top with with fresh herbs, and serve with a thinly sliced baguette, pumpernickel "party" little squares, or rustic crackers, and cold red seedless grapes.

Today, keep that "attitude of gratitude" going, and have FUN!!

Love,

MM

Beer Battered Fish and Chips

Next time you are craving this, make it at home:
(makes 4 servings)

2 quarts veg. oil, for frying
1&1/2 cups all-purpose flour, sifted, plus a little more for dusting
1 t. sea* salt
1/2 t. freshly ground* pepper (or you can use cayenne*)
1 12 oz. can or bottle of beer
2 lbs. cod, haddock, or halibut, cut into 4" pieces
Lemon wedges

Heat oil in deep pot or fryer to 350. In a bowl, combine the flour, S&P, and beer. Mix until smooth. Put remaining flour on a shallow large plate, and dust each piece of fish in flour on all sides; shaking off the  excess. Dip in the beer batter, and slowly place 3 or 4 pieces in the hot oil. Cook until the fish is floating and golden brown, about 5-6 mins. Carefully remove, and place on paper towels to drain. Repeat with rest of fish. Serve hot with fries, coleslaw with a pineapple/poppy seed dressing*, MM's tartar sauce* (on a past blog post), and lemon wedges. YUMOLA!!

Today, "Give, Give, then Give some more".

And, have FUN out there!!

Love,

MM

Tuna (or Chicken) Apple Salad in Apple Cups

This is a fun one, and great for a luncheon or for a kids' party:
(makes 2 servings)

1 6 oz. can white albacore tuna in water, drained well
1 T. honey mustard
2-3 T. light* mayo
1/3 cup celery, diced
2 T. red onion, diced
1/3 cup walnuts, chopped*
2 Granny Smith* or apple of choice (do not pull out the stem)
1 lemon
Sea* salt, and freshly ground pepper

Place tuna in a bowl. Stir in mustard, mayo, celery and onion. Set aside. Slice off the top quarter of each apple. Cut an additional slice from the bottom of the apple (1/4-1/2" thick). Rub the cut parts of the apple as well as the top with fresh-cut lemon juice to keep from browning; set aside on a paper towel to dry. Use a spoon to carefully carve out the inside of the apples. Beginning in the center, remove and discard the core. Then continue scooping out flesh, working toward the perimeter, leaving about a 1/8-1/2" edge. Place the flesh on a paper towel, and drizzle with lemon juice. Transfer the apple trimmings (minus the seeds and core) to a cutting board, and dice into 1/4" pieces. Add to the tuna mixture, and combine well. Season with S&P to taste, and mix again. Place the apples on a plate. Fill each with about 1/2 cup of the tuna mixture, and cap with apple tops. Serve immediately with Lays Original Potato Chips, and some conchicorns.

"One problem with worry is that it makes you forget your worth".

Have FUN today!!!

Love,

MM

More Game Day Fare - Turkey Quesadillas

I know, I know, it's TURKEY, but these looked SO good (Food and Wine, Dec.):

Large flour uncooked* tortillas
Fontina cheese, shredded
Roast turkey, shredded (I like to get mesquite smoked*- you can also use pork, beef, lamb, chicken or fish)
Roasted red peppers, chopped
Sweet white onion*, cut in slices, and caramelized
Sliced pickled jalapenos
Cilantro, chopped

Lay the tortilla in a DRY cast-iron skillet over moderate heat. Sprinkle half with cheese, turkey, peppers, onions, and cilantro. Fold over. Cook until the lightly crisp on bottom side. Flip, and cook until cheese is melted. Serve with refried black beans to which you can add cumin and lime, sour cream, and your choice of hot sauce. YAY college football!!!!!

Take lots of DEEP breaths today, and have FUN!!

Love,

MM

Editor's Note on the Yummy Warm Chicken Salad

I chopped up some cauliflower to add to this, and topped it with a dollop of plain Greek yogurt when I served it. Sour cream could also be used, of course. I would also add some finely chopped zucchini next time to get in even more veggies.

Breakfast Sausage and Sweet Potato Muffins

I hope you all had a wonderful time yesterday, and I promise I won't bombard you with "leftover" recipes, but I saw this this morning, and it looked like a tasty way to start your day:
(makes 12)

3/4 cup sugar
3/4 cup all-purpose flour
1/2 cup old-fashioned oats
1&1/2 t. ground allspice
1/2 t. sea* salt
1/2 t. baking soda
1 cup leftover sweet potatoes or yams, mashed - including the marshmallows :)
2 eggs
1/4 cup butter, melted
1/4 cup canola oil
1/4 cup Real* maple syrup
1 lb. bulk pork sausage (or you can use chicken sausage*), cooked and drained

In a large bowl, combine the sugar, flour, oats, allspice, salt and baking soda. In another bowl, combine the sweet potatoes, eggs, butter, oil, and syrup. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups (or use mini muffin tins for really CUTE ones) 3/4 full. Bake at 350 for 25-30 mins. or until a toothpick inserted comes out clean. Cool for 5 mins. before removing from pan to a wire rack. Serve warm with butter.

Enjoy your leftover turkey, slice of jellied cranberry, and cream cheese sammie today!!!! YUMOLA.

"Be rich in good works, ready to give, and willing to share".

Love,

MM

Happy Thanksgiving

Dear Readers:

I am grateful for YOU! Have a wonderful day. And,

"Praise God from whom all Blessings flow".

Love,

MM

Marbled Pumpkin Cheesecake

Here is another bonus one in case you want to get the ingredients today to make it for tomorrow:
(makes 1 9" cheesecake - or you can make mini cheesecakes)

1&1/2 cups crushed ginger snap cookies (I would use Anna's Ginger Thins*)
1/2 cup finely chopped pecans
1/3 cup butter, melted
2 (8 oz.) packages of cream cheese, softened
3/4 cup white sugar, divided
1 t. vanilla
1 cup canned pumpkin (not the pie filling)
3 eggs
3/4 t. ground cinnamon
1/4 t. ground nutmeg
Whipped cream
Whole pecans for garnish

Preheat oven to 350. In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom and about 1" up the sides of a 9" springform pan. Bake crust 10 mins. Set aside to cool. In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs, one at a time, blending well after each. Set aside 1 cup of this mixture. Blend 1/4 cup sugar, pumpkin puree, cinnamon, and nutmeg into the remaining mixture. Spread the pumpkin flavored batter onto the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect. Bake 55 mins. or until filling is set. Run a knife around the edge. Allow to cool before removing pan rim. Chill for at least 4 hours before serving. Top each slice with a dollop of whipped cream, and place a whole pecan in the center of the cream.

Artichoke Bread

An artichoke dip baked IN a loaf of bread, and perfect to stave off hunger before the big feast tomorrow:
(serves 4-8)

1 (14 oz.) can artichokes, drained and chopped
3 green onions, sliced
2 cloves of garlic, minced
4 oz. cream cheese with chives*, room temp.
1/4 cup light* mayo.
1/2 cup sour cream or plain Greek yogurt*
1/2 cup mozzarella, shredded
1/4 cup parmigiano reggiano or Parmesan, grated
1 loaf of wide Italian bread, sliced lengthwise
Smoked paprika* (optional)

Mix first 7 ingredients in a med. bowl, reserving some of both cheeses. Hollow out a 1/2" deep trough down the center of both halves of the bread, and place on a baking sheet. Spread artichoke mixture evenly in the trough and across bread leaving the edges as a place to grip. Cover with reserved cheeses, and a light sprinkle of smoked paprika, if desired. Cover bread lightly with a sheet of foil, and bake at 350 for 20 mins. Remove foil, and continue to bake until cheese has melted, and is a light golden brown. Let sit for 5 mins. Cut into strips and serve.

"You may face problems and setbacks, but remember that God is still leading the way".

Have FUN today!!!!

Love,

MM

Out of This World Turkey Brine

Bonus today, cuz I just read this recipe, and you are supposed to let it sit in the brine for two days:

Reynolds Turkey Roasting Bag
2 gallons of water
1&1/2 cups canning salt
3 T. minced garlilc
1 T. whole pepper corns
1/4 cup Worchestershire sauce
1/3 cup brown sugar
1 lemon*, cut in slices
1 sweet white onion*, cut in slices
4 sage leaves*

Place lemon, onion slices, and sage in cavity of turkey. Put turkey in roasting bag in a large roasting pan. Mix all other ingredients, pour over turkey, and securely close bag. Let sit in refrigerator for two days. Drain. Roast as normal, basting with butter, or put into another roasting bag. Bon Appetit!!

Tartiflette

"Here's more evidence that you can never have too much cheese, bacon, or starch":
(serves 6)

2&1/2 lb. potatoes, peeled
1/2 lb. slab bacon, cut in small dice
1 med. sweet* white onion, thinly sliced
3/4 cup dry white wine
Sea salt* and freshly ground pepper*
1 lb. dill havarti*, sliced

Preheat the oven to 350. Place the potatoes in a large pot, cover with water, and sprinkle in salt. Bring to a boil. Cook for about 20 mins., or until the potatoes are easily pierced with a knife. Remove from heat, drain, and let sit until they are cool enough to handle. Cut into small dice, and set aside. In a saute pan, cook bacon over med. high heat until browned. Drain, (and remove from skillet) leaving 1 T. of the fat in the skillet, and add the onion. Cook over med. heat for about 5 mins. until golden brown then add the bacon and wine, and cook for another 5 min, stirring occasionally. Add the potatoes, and season with S&P. Remove the potato mixture from the heat, and place half of it in an ovenproof dish. Place half the cheese slices atop the mixture. Cover this with the other half of the potatoes, then top with remaining cheese. Bake for 20 mins., or until golden brown and bubbling. Serve with a warm baguette and a lettuce wedge salad. Or, this would be a perfect brunch dish alongside scrambled eggs with chives and sour cream.

"Anyone who doubts is like a wave in the sea, blown up and down by the wind".

Have FUN today.

Love,

MM

Yummy Warm Chicken Salad

I am going to make this tomorrow:
(serves 4-5)

2 chicken breasts, halved (or boneless, skinless thighs, or a can of Costco cooked chicken which I will use)
1 T. butter
2 cups Corn Chex cereal crushed to 1 cup
2 T. slivered almonds
1&1/2 cups diced celery
1 cup shredded sharp cheddar*
3/4 cup sliced pitted ripe olives
3/4 cup light* mayo
1 t. lemon juice
1/2 t. Johnny's Garlic Spread dry seasoning
1/4 cup finely chopped green onions*

Place chicken in a single layer in a baking dish. Cover, and microwave on high for 5-7 mins. or until cooked through (bake in the oven, if you prefer). Drain and cool. Dice, and set aside. Place butter in a 2 qt. baking dish. Cover and microwave 30 seconds, or until melted. Add Chex cereal and almonds. Stir to coat. Microwave 1:30 to 2:30 stir after 1 minute. Turn onto wax paper. Set aside. In the same dish combine diced chicken and remaining ingredients. Bake at 350 until bubbly. Sprinkle reserved Chex mixture on top. Let sit 3-5 mins. before serving. I will have this with a Caesar salad and some cold red grapes.

Today, write down your blessings, and ponder on them. It will make you smile!!

Love,

MM

Blueberry-Oatmeal Pancakes

Here's a seriously tasty one to get you up and at 'em:
(makes 8 servings)

1/2 cup whole what flour
1/2 cup all-purpose flour
2 T. brown sugar
2 T. baking powder
3/4 t. sea* salt
1&1/2 cups quick cooking oats
2 cups 2%* milk (or you can use buttermilk)
3 eggs, beaten
1/4 cup smooth applesauce*
3/4-1 cup blueberries

Preheat a lightly oiled griddle over med. heat. In a large bowl, mix both flours, sugar, baking powder and salt. In a small bowl, mix oats, and milk. Whisk in eggs and apple sauce. Pour into flour mixture. Continue mixing until smooth. Gently fold in blueberries. Pour batter about 1/4 cup at a time onto the griddle. Cook 1-2 mins. until bubbly. Flip and continue cooking til lightly browned. Serve with freshly squeezed OJ (or a Mimosa), and a sliced banana topped with toasted coconut shreds. YUMOLA!!!

Today, Trust, and Let yourself "be lead into restful green pastures, and guided along the path of righteousness".

Rejoice in this wonderful gift of a brand new day!!!!

Love,

MM

Game Day Party Popcorn

Here ya go:

1/4 cup grated Parmesan
2 T. ranch salad dressing mix
1 t. dried parsley
1/4 t. onion powder
1/3 cup butter

Combine Parmesan, ranch dry mix, parsley, and onion powder. Melt butter. Drizzle over popcorn and toss. Sprinkle with cheese mixture. Toss. Enjoy!!!!!

"Laughter builds bonds".

Have FUN today.

Love,

MM

Chicken Cordon Bleu and Chicken Kiev - United, WHAT????

The best of both worlds for a double delight:
(makes 8)

Olive oil cooking spray
8 boneless, skinless chicken breasts
8 oz. cream cheese with chives and onions*
8 slices Sharp* Cheddar slices, cut into 1/2" strips
8 slices black forest ham*
1 cup 2%* milk
1&1/2 cups Italian seasoned bread crumbs (Italian Panko, if you can find it)
1/2 cup grated Romano cheese
1 T. minced garlic
3/4 cup butter
2 T. lemon juice
1 T. chopped fresh parsley*
1/2 t. garlic salt
1/2 t. paprika

Preheat oven to 350. Lightly coat large shallow baking dish with cooking spray. Butterfly each breast by slicing in half horizontally through the center, cutting almost through. Open, and flatten. Spread each with cream cheese. Evenly distribute cheddar cheese strips and rolled ham slices in the center. Close again, as if placing between the pages of a book. Set aside. Pour milk into a shallow bowl. In a separate bowl, combine breadcrumbs, parsley, and Romano cheese. Carefully dip each breast first in the milk, then in breadcrumb mixture, turning to coat. Press lightly on both sides to adhere. Place breasts side by side in a single layer in baking dish; tucking under edges to seal. Melt butter in a small saucepan over med. heat. Stir in lemon juice and garlic; drizzle evenly over chicken. Season with garlic salt and paprika. Bake 30 mins. or until no longer pink in the center, and juices run clear. Let rest before serving. YUMOLA!!!

I LOVE this one: "Strive to live your life so it brings a smile to God's face".

Happy Friday, and have FUN today.

Love,

MM

Chipotle Pepper Jack Cheese Sauce

This is DELISH poured over eggs:
(makes 2&3/4 cups)

1/4 cup butter
2 T. chopped chipotle peppers in adobo sauce
1/8 t. freshly* ground pepper
1/4 cup all purpose flour
2&1/2 cups 2%* milk
1&1/2 cups Pepper Jack* cheese, shredded

Melt butter in a saucepan over med. heat. Add chipotle peppers, flour, and pepper; cook and stir until blended. Gradually add milk. Bring to a boil; cook until thickened. Reduce heat; stir in cheese, and cook until melted. YUMOLA!!!!

"When you have a good laugh, you activate the body's natural tranquilizers that calm you and help you sleep better".

So, have FUN today!!

Love,

MM

Maple Nut Bagel Spread

Perfect with your morning cup of coffee or favorite tea:
(makes 1&1/4 cups)

1 carton (8 oz.) reduced-fat spreadable cream cheese
3 T. real* maple syrup
1/8 t. ground cinnamon
1/4 cup finely chopped, toasted pecans*

Beat cream cheese, maple syrup, and cinnamon in a large bowl until smooth: stir in pecans. Chill and spread on toasted bagels.

"Trouble is inevitable, but misery is optional."

Hang in there, Uncle Bruce!!

Love,

MM

Cream Cheese Frosted Pumpkin Bars with Cranberry Craisins and Walnuts

Tasty treats to tantalize your taste buds:
(makes about 3 dozen)

1 can (15oz.) solid-pack pumpkin
2 cups sugar
4 eggs
1/2 cup canola oil
2 cups biscuit/baking mix (like Bisquick)
2 t. ground cinnamon
1/2 cup cranberry craisins*
1/2 cup chopped walnuts*
1 pkg. (3 oz.) cream cheese, softened
1/3 cup butter, softened
1 T. 2% milk
1 t. vanilla
2 cups confectioner's sugar

Beat pumpkins, sugar, eggs and oil in a large bowl. Combine biscuit mix and cinnamon; gradually add to pumpkin mixture, and mix well. Stir in craisins and walnuts. Pour into a greased 15x10x1" baking pan. Bake at 350 for 25-30 mins. or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Meanwhile, beat cream cheese and butter in a large bowl until fluffy. Add milk and vanilla. Gradually beat in confectioner's sugar until smooth. Spread over bars. Store in refrigerator. Serve these with a cold glass of milk, or your fav. tea.

"Today, try practicing true humility of mind. Put the other person first".

Have FUN out there.

Love,

MM

MM's Seafood Cocktail Sauce

I made this up with ingredients on hand at Sara and David's Saturday. Made it again to share with my peeps and for me last night. It is easy peasey and DELISH:

A couple of slices of pickled ginger, chopped fine
1/2 - 1 t. either creamy hot horseradish sauce or wasabi
1 T. balsamic catsup
1/4-1/2 t. lemon juice

Combine, and chill. Serve with cold shrimp or crab claws.

We remember our veterans who served so bravely. Thank YOU!!

"Courage is not having strength to go on - it is going on when you don't have the strength."

Enjoy your day!! Give someone one of your smiles.

Love,

MM

Queso Fundido AND Shrimp and Feta* Cheese Stuffed Mushrooms

Ya, you get TWO today since I missed yesterday - off having FUN and FEASTING with some good friends. Lucky me!! So, both of these are perfect for nibbling on while watching the Seahawks WIN today:

Queso Fundido:
(makes 6 cups)

1 lb. uncooked chorizo (I LOVE chorizo!!!)
2 cups fresh or frozen corn (I would use Trader Joe's frozen grilled/charred corn)
1 large red onion, chopped
1 poblano pepper, chopped
8 oz. fresh goat cheese, crumbled
2 cups cubed Monterrey Jack cheese
1 cup cubed pepper Jack cheese
1 large tomato, seeded, and chopped
3 green onions, thinly sliced
Blue corn tortilla chips, Lime flavored tortilla chips, or Frito Scoops

Crumble chorizo into a 10" ovenproof skillet; add the corn, red onons, and pepper. Cook over medium heat for 6-8 mins. or until meat if fully cooked; drain. Stir in the cheeses. Bake at 350 for 14-16 mins. or until bubbly. Sprinkle with tomato and green onions. Serve with chips.

Shrimp and Feta Stuffed Mushrooms:
(makes about 2 dozen)

1/2 lb. uncooked mediium shirmp,l peeled, deveined, and finely chopped
4 oz. feta cheese, crumbled
1/3 cup chopped chives*
1/4 cup Panko bread crumbs
1 t. minced fresh gingerroot
1/2 t. crushed red pepper flakes
1/2 t. sea* salt
1/4 t. freshly ground pepper
1/2 lb. whole baby portobello mushrooms (crimini), stems removed
2 T. sesame oil
Capers*, drained

Combine shrimp, feta, chives, bread crumbs, ginger, pepper flacks, S&P in a small bowl. Mound shrimp mixture into mushroom caps and place on an ungreased baking sheet. Drizzle with sesame oil. BAke at 350 for 10-15 mins. or until shrimp turn pink. Garnish with capers.

"If you want your day to go good, don't say anything evil or gossip. Throw water on the fire, not fuel. Cover a fault. Defend your family and friends! Mercy sets the tone for Blessings. Be a person of Honor".

And, have FUN today.

Love,

MM

Editor's note on Popeye Corn

This was VERY good, but I would add a splash of half and half to make it creamier. Hope you are having a Happy Friday.

Love,

MM

Smoked Salmon Bites with Shallot Sauce

The entertaining season is upon us, so here's a tasty tidbit:
(makes 25 apps.)

1 sheet puff pastry, thawed
4&1/2 oz. smoked salmon (or smoked trout*)
1 cup arugula, coarsely chopped
1/2 shaved* Asiago cheese
2 shallots
2 T. Dijon mustard
1 T. light* mayo
1 T. red wine vinegar
1/4 cup EVOO

Unfold puff pasty; cut into 25 squares. Transfer to greased baking sheets. Bake at 400 for 11-13 mins. or until golden brown. Meanwhile, grate one shallot, and finely chop the other. In a small bowl, combine the shallots, mustard, mayo, and vinegar. While whisking, gradually add oil in a steady stream. Spoon a small amount of sauce onto each pasty; layer with arugula and samlon. Drizzle with remaining sauce, and sprinkle with cheese. Serve these on a platter garnished with dill fronds and lemon wedges.

Today, "Adopt a quiet confidence that comes from the knowledge that it's not up to you".

And, have FUN!!

Love,

MM

Mustard Tarragon Chicken with Popeye Corn

This sounds good (and, I need to use some tarragon from my farm SOON so I will make it today), and I love the name "Popeye Corn":
(they both serve 6)

Mustard Tarragon Chicken:

1/2 cup butter, melted
1/2 t, ground mustard
1/2 t. Johnny's Garlic Spread* or garlic salt
3/4 cup Panko bread crumbs*
1/4-1/2 t. dried tarragon (since I am using fresh, I will increase that to 1 t. finely chopped)
1/4 t. freshly ground pepper
6 boneless skinless chicken breast halves (4 oz. each) - I am using drumsticks cuz that's what I have

Combine butter, mustard, and garlic salt in a shallow bowl. Combine the bread crumbs, tarragon and pepper in another shallow bowl. Dip chicken into butter mixture, then coat with crumbs. Place in an ungreased 13x9" baking dish. Bake, uncovered at 375 for 20-25 mins. Let rest for 5 mins. before serving.

Popeye Corn:

1 pkg. (16 oz.) frozen corn (I will use my Grilled and Charred Corn from Trader Joe's)
1 pkg. (10 oz.) frozen chopped spinach, thawed, and squeezed dry (I will use hand torn fresh)
3/4 cup sour cream (I will use plain Greek yogurt)
3/4 t. sea salt* (I will use 1/2 t.)
1/2 t. Tabasco sauce*

Combine all ingredients in a 1&1/2 qt. microwave-safe dish. Microwave, uncovered, on high for 5 mins. Stir; cook 2-3 mins. longer until heated through.

"Each day we add to our legacy - good or bad".

Find JOY in everything today.

Love,

MM

Brunch-Style Portobello Mushrooms

Here is a savory main dish that's wonderful for breakfast, lunch, or dinner! This one is for my Aunt Donna:
(serves 4)

4 large portobello mushrooms, stems removed
2 pkg. (10 oz. each) frozen creamed spinach, thawed, and stir in a small pinch of nutmeg*
4 eggs
1/4 cup shredded smoked* Gouda cheese
1/2 cup crumbled cooked bacon
Sea salt and freshly ground pepper

Place mushrooms, stem side up, in a ungreased 15"x10"x1" baking pan. Spoon spinach onto mushrooms, building up the sides. Carefully crack an egg into the center of each mushroom; sprinkle with cheese and bacon. Bake at 375 for 18-20 mins. or until eggs are set. Sprinkle with S&P. Serve with rosemary and garlic fried potatoes and onions.

Editor's Note:
The salad I made from yesterday's blog (a smaller portion) was so OUTSTANDINGLY delish, that I am making it again today!!

"Instead of grasping and controlling, learn to release and receive".

Try to have fun out there in spite of the RAIN!!

Love,

MM

Pomegranate Arils Broccoli Salad

This is the old broccoli salad with a new twist:
(serves 6)

4 cups fresh broccoli florets
1/2-3/4 cup thinly sliced red onion
1 cup pomegranate arils*
1/3 cup crumbled cooked bacon
1/2 cup light* mayo
1/2 cup half and half
2-3 T. sugar (depending on taste)

In a large bowl, combine the broccoli, onion, pomegranate arils, and bacon. In a small bowl, stir together mayo, half and half, and sugar til smooth. Pour over broccoli mixture, and refrigerate until serving. I am going to make this today!!

"Fear hinders Faith, but trust kindles Confidence".

Have FUN today.

Love,

MM

Bean Burritos

This one is for my Uncle Bruce who LOVES beans (and I love him):
(makes 1 dozen)

1/2 can refried beans
1/2 can low sodium* black beans, drained and rinsed
1 cup Pico de Gallo*
1 cup cooked long grain rice
2 t. cumin*
2 cups shredded 4 Mexican cheese blend
12 flour tortillas 6-7"

In a bowl, combine the beans, salsa, rice, cumin, and 1 cup of the cheese. Spoon about 1/3 cup off center on each tortilla. Fold the sides and ends over filling and roll up. Arrange burritos in a 13x9" baking dish, and sprinkle with remaining cheese. Cover with foil, and bake at 375 for 20-25mins. Serve with a side of sour cream.

We must all keep our chins up, and try to find our joy today.

Love,

MM

Tropical Coconut Pancakes with Mango Pineapple Salsa

Here's a great one to wake up your taste buds:
(serves 6)

PANCAKES:
1&1/2 cups brown rice flour
1/4 cup shredded unsweetened coconut
2 t. organic evaporated cane juice
1&1/2 t. baking powder
1 &1/2 t. freshly grated ginger*
1 egg
1&3/4 cups low-fat coconut milk
2 scallions, thinly sliced
1/2 red bell pepper, diced
Olive oil cooking spray
1/3 cup chopped unsalted cashews or shelled pistachios
SALSA:
2 cups peeled and chopped mango
2 cups peeled and chopped pineapple
1/2 cup chopped fresh cilantro leaves
1 T. fresh lime juice
1 t. sesame oil
1 Thai bird's eye red chile, seeded and finely chopped (optional)*

Preheat oven to 250. In a medium bowl combine all salsa ingredients. Set aside. In a large bowl, whisk flour, shredded coconut, cane juice, baking powder and ginger. In a separate bowl, whisk egg and coconut milk; whisk in scallions and bell pepper. Add to dry ingredients, stirring until just combined. Mist a large nonstick skillet with cooking spray and heat on medium-high. Working in batches, pour 1/3 cup batter per pancake into skillet. Cook until bubbles form around edges, then turn and cook until golden, fluffy and set, 3-4 mins. total. Transfer to a baking sheet; keep warm in oven and repeat with remaining batter. Top pancakes with salsa and sprinkle with nuts. Serve with a Mimosa!

Make sure to get your spiritual bearings today, and have FUN!!

Love,

MM

Buffalo Joes

I like to do a "college football game day" offering on Sat., and this is a healthier (10 grams of fiber, 21 grams of protein, and only 292 mg. of sodium-YAY) version of sloppy joes:
(serves 4)

1/2lb. ground bison or beef
2 cloves of garlic, minced*
1 carrot, peeled and shredded
3 cups baby spinach
1/4 cup diced celery*
1 cup white beans* (get the low sodium can)*
1 cup diced fire roasted* tomatoes
2 t. whole grain mustard (I LOVE THIS!!)
2 t. cider vinegar
1 t. pure maple syrup
1/4 cup chopped green onions
Franks Hot Sauce (to taste)*
4 toasted Torta rolls
Marie's Super Blue Cheese Dressing for a dipping sauce

Heat a large saute pan with a tight-fitting lid on med.-high. Gradually add beef and cook, stirring frequently and breaking up with a wooden spoon, until browned, about 2 mins. Add garlic, carrots, and spinach to pan, and stir for 1 min., until spinach wilts. Stir in beans, tomatoes, mustard, vinegar, celery, and maple syrup. Cover pan, reduce heat to medium and simmer, stirring occasionally, until cooked through but still moist and saucy - 8-10 mins. Add onions and stir to combine. Spoon onto rolls (or buns), dividing evenly. Serve with Lays Original potato chips, and Marie's. Sounds YUMOLA to me!!!!!

The one REALLY important thing that I have gleaned from my 62 (OMGOSH) years of experience on how to maintain peace, harmony, and joy is "PICK YOUR BATTLES!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!"

K, now go out and have FUN today. Make someone laugh :)

Love,

MM

Karwendle Soup

This Austrian soup sounds very satisfying and hearty:
(makes 4 servings)

3 oz.(heaping 1/2 cup) diced lean smoked* bacon
3/4 lb. smoked Polish sausage (such as kielbasa), casings removed, diagonally sliced 3/4" thick
1 cup finely diced sweet* white onion
1/2 cup chopped carrot
1/2 cup chopped celery
1 1lb. can peeled tomatoes, coarsely chopped (San Marzanos would be great)
2&1/2 cups water
1 cup dried lentils, rinsed
Sea salt* and freshly ground pepper
1/2 t. dried basil
1/4 t. dried marjoram
1/8 t. sugar in the raw*
1 large bay leaf
2 t. finely chopped fresh parsley
German-style mustard

Cook bacon in heavy Dutch oven over med. heat. until golden but not crisp. Remove bacon from drippings and set aside. Pour off all but 1 T. drippings from pan. Add sausage and brown on all sides; remove, drain and set aside. Skim off excess fat. Saute onion, carrot and celery until onion is tender. Add tomatoes, water and lentils. Stir in reserved bacon and sausage, S&P, basil, marjoram, sugar, and bay leaf. Cover and simmer until lentils are soft - about 1 hour, stirring occasionally. Taste, and adjust seasoning with S&P. Discard bay leaf. Ladle into bowls. Sprinkle with parsley, and dab sausages with mustard, if desired. I would serve this with warm black rye, and a wedge salad with a Gorgonzola vinaigrette.

"In quietness and trust is your strength".

Happy Friday, and have lots of FUN today!!!!

Love,

MM

MM's Grilled Horseradish Cheddar, Smoked Ham, and Tomato Sammie on NY Caraway Rye

I made this up yesterday, and will have it for brunch before I go to work today:

Two slices of Rye bread (this would also be good with dill or marble rye)
2 slices of white horseradish cheddar (I got this at the Deli in Safeway - DELISH)
4 oz. smoked ham
Roma tomato slices sprinkled with sea salt
Light mayo
Dijon mustard

Butter outsides of bread (I always cut off the crusts). Spread mayo on one of the inside, and Dijon on the other. Assemble sammie, and grill til golden brown. I am going to savor this with lime flavored Lay's potato chips and some conchicorns. Lucky Me!!

"Let your light shine today".

And, have lots of fun!!

Love,

MM

Halloween Hot Fudge Ice Cream Sundaes

HAPPY HALLOWEEN!! Here's a sweet treat for today:
(makes four)

4 ginger snap cookies
4 scoops pumpkin* ice cream
Hot fudge* ice cream topping
Orange and purple Halloween sprinkles

Place ginger snaps on a wax paper-lined baking sheet. Top each with a scoop of pumpkin ice cream. Freeze until firm. Heat hot fudge topping to just warm. Pour over desserts, and top with sprinkles. Funola!!

"Laughter and compassion are two vital building blocks of friendshop, but loyalty is the cement that seals the bond.".

Make a new friend today, and have FUN with them!!

Love,

MM

Grilled French Dip Burger with Brie

Easy Peasy, and DELISH:

1 burger patty seasoned with Montreal Steak Seasoning
1 French baguette
1 T. light* mayo.
2 oz. slice of Brie cheese
1/4 cup sauteed sweet* white onions
1 T. butter*
Sea salt*
1/2 cup low sodium beef au jus

Trim a thin slice of the top and bottom of the baguette to create a flat surface area, and trim ends. Cut the baguette into a 5" long section. Then slice in half horizontally. Spread mayo. on the outside of the baguette, to enhance browning. Place on grill, skillet, or under boiler* to toast the outside. Grill, broil, or fry burger patty until juices run clear; do not overcook. While burgers are cooking, saute onions in butter and add a little sea salt. Place burger on baguette and top with brie and onions. Cut in half and serve with warm beef au jus for dipping. I would roast potato wedges sprinkled with garlic salt, chopped rosemary, and olive oil to accompany. Bon Appetit!!

"To avoid being pulled into error, keep a firm grip on the truth."

Have FUN today!!!

Love,

MM

Roasted Delicata Squash with Honey, Pomegranate Seeds and Pepitas

Man, this sounds GOOD!! I LOVE any type of squash:
(serves 10-12)

4 delicata squash, halved lengthwise, seeded, and ends trimmed
3 t. veg. oil, divided
1/2 cup raw pumpkin seeds (peptitas)
1/2 t. fine sea* salt
3 T. honey
1/2 cup pomegranate seeds
1&1/2 t. coarse sea salt
4 T. butter, melted
1&1/2 T. cayenne

Preheat oven to 425. Rub squash with 2 t. oil, and set on a baking sheet. Roast squash, turning once, until tender when pieced with a fork - about 20 mins. Meanwhile, spread pumpkin seeds on a rimmed baking sheet. Drizzle with remaining 1 t. oil, and the fine sea salt, stirring to coat. Bake until toasted, about 5 mins. Put squash on serving plate. Drizzle with honey, then sprinkle with pomegranate seeds, toasted pumpkin seeds, and coarse sea salt. Mix butter and cayenne, and serve on the side for your guests to drizzle over the squash if they wish.

"Whose life can you change for the better?"

Make sure you laugh out loud today!!

Love,

MM

MM's Mexican Gumbo

I had a craving for chicken tortilla soup, and had a package of beef fajita strips with peppers and red onions from the Safeway meat dept., so got the thought of combining them in my crock pot. I am happy to report that the results were DELISH:

1 can Chicken Tortilla Soup (lowest sodium you can find)
Marinated beef strips, cut into bite size pieces
Red and orange pepper strips, diced
Red onion strips, diced
1 cardboard box of low sodium chicken broth
2 garlic cloves, minced
1 can low sodium black beans
1 can fire roasted diced tomatoes
1 small can mild fire roasted diced green chiles
1 cup of charred roasted corn
1 package of Buffalo Chicken Rice and Pasta
Cumin
Coriander seeds ground in a mortor with a pestle (thanks, Peg and Philippe!)
Mrs. Dash's Zesty Lime Seasoning

Combine all ingredients except Buffalo Chicken Rice and Pasta in a crock pot. Cook on low 6 hours. Stir in the dry mix, and add water if it becomes too thick. Cook another hour. I served it with 4 Mexican shredded cheeses, crushed white corn tortilla chips, and a dollop of plain Greek yogurt. YUMOLA!!!!

"Declare God's favor" today.

And, have FUN!!

Love,

MM

Avocado, Tomato, and Mango Salsa

Another game day winner:
(6 servings)

1 mango, peeled, seeded and diced
1 avocado, peeled, pitted, and diced
4 medium tomatoes, diced
1 jalapeno, seeded and minced
1/2 cup fresh chopped cilantro (or flat leaf parsley*)
3 cloves of garlic, minced
1 t. sea salt
2 T. fresh lime juice
1/4 cup chopped red onion
3 T. EVOO

In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in salt, lime juice, red onion, and oil. Refrigerate at least 30 minutes. Serve with white corn tortilla strips, or Scoops*.

"Many people are so preoccupied with future plans and decisions that they fail to see choices they need to make today". Don't be one of them....................

Go out and have FUN today!!

Love,

MM

Spice-Crusted Lamb Chops with Baby Potatoes

An elegant/interesting offering that caught my eye, cuz I LOVE lamb:
(serves 4)

4 -  4 oz. lamb loin chops, about 1" thick
1 lb. baby potatoes, scrubbed and halved
1 t. raw unsalted pistachios
1 t. unsweetened shredded coconut
2 t. toasted sesame seeds
1 t. cumin seeds
1 t. fennel seeds
1/4 t. coarse sea salt
1/4 t. black peppercorns
Olive oil cooking spray
2 t. EVOO*
1 T. chopped fresh chives
Fine sea salt and fresh ground black pepper, to taste

In a coffee grinder, spice grinder, or motar with pestle, grind pistachios, coconut, sesame, cumin, fennel, coarse salt and peppercorns until well ground. Spread spice mixture on a large plate. Place lamb chops on a cutting board or in a baking dish, and mist both sides of lamb with cooking spray. Dredge each chop in spice mixture - well coating both sides. Arrange oven rack in second position, and heat broiler on high. Place chops on a large foil-lined baking sheet and broil for 6-7 mins. per side, until light pink in center. Remove from oven and let rest for 5 mins. Meanwhile, fill a pot with 2" water and fit with a steamer basket. Bring water to boil and add potatoes to basket. Cover, reduce heat to medium, and steam until potatoes are tender when pierced with a sharp knife, about 8 mins. Transfer to a large bowl, and toss with oil, chives, fine sea salt and ground black pepper. Serve with baked acorn squash with brown sugar and butter in the cavity.

Choose to have a Happy Friday, and have FUN today!!!!!

Love,

MM

Chicken BBLT Salad (Bacon, Bean, Lettuce, and Tomato with Smoky Tomato Dressing

A great American classic turned salad with the addition of beans:
(serves 4)

2 boneless, skinless chicken breasts
2 beefsteak tomatoes, divided
3 slices of bacon fried crisp (I use Hormel  Real Bacon Pieces in a jar- WAY easier)*
1 15 oz. can white beans, drained and rinsed
1 cup nonfat plain Greek yogurt
2 cups water
1 T. EVOO
1 T. white wine vinegar
1/2 t. natural smoked sea salt (if you can't find this, use 1/4 t. smoked paprika and 1/4 t. sea salt)
1/4 freshly ground pepper
1/4 cup chopped fresh chives
1 med. Persian* cucumber, diced
1 large head Bibb lettuce, washed, dried, and hand torn into bite sized pieces*

In a medium saucepan, bring 2 cups water to a boil. Add chicken and reduce heat to low. Cover and cook until opaque throughout, about 15 mins. Transfer chicken to a cutting board. When cool enough to handle, cut into 1/2" cubes. Quarter one tomato. Add to a blender with yogurt, oil, vinegar, S&P. Blend until smooth. Transfer mixture to a small bowl, and stir in chives. Cut remaining tomato into 1" chunks. Divide lettuce, cucumber, beans, chicken, and tomato among chilled* salad plates. Toss each salad with quarter of the dressing.

"For the beauty of each hour, hill and vale and tree and flower. Lord of all, to Thee we raise - this our hymn of grateful praise".

Have FUN today!!!!

Love,

MM

Rosemary-Scented Turkey Quesadillas with Cranberry Salsa

A twist on seasonal fare:
(serves 4)

10 oz. ground turkey, or rotisserie chicken*, chopped
8 stalks celery, finely chopped, divided
1 sweet* white onion, finely chopped, divided
4 oz. fresh cranberries, chopped
1 large green  pear, diced
4 cloves of garlic, minced, divided
Juice of one orange
1/2 t. sea salt, divided
Fresh ground pepper to taste
1/2 t. EVOO
1 & 1/2 T. fresh rosemary, finely chopped
8 6" white flour soft* tortillas
2 oz. shredded mozzarella, divided

In a medium bowl, combine quarter of celery, half of onion, cranberries, pear, quarter of garlic, and orange juice. Season with 1/4 t. salt and pepper. Set aside. In a large nonsitck skillet, heat oil on medium. Add remaining celery and onions, and saute, stirring occasionally, for 3 mins. Stir in rosemary, remaining garlic and 1/4t. salt, and saute for 2 mins. Add turkey and cook for 5 mins, stirring and breaking up with a wooden spoon. With a fine mesh colander, drain turkey mixture, discarding drippings. Transfer mixture to a large bowl. Wipe out skillet and return to medium heat. Working in batches, add tortillas to skillet. Top each with turkey mixture and cheese, dividng evenly, and cook, undisturbed, for 3 mins. With a heat-proof spatula, gently fold 1 side of each tortilla over to form half-circles. Cook for 1 min., lightly pressing top of tortillas with spatula, if necessary to hold its shape. Repeat with remaining tortillas, turkey mixture and cheese. Divide quesadillas amoung serving plates (slice with a pizza cutter), and serve with salsa.

"Want what you have, and you'll always have what you want".

Laugh out loud today!!

Love,

MM

Baked Spaghetti

My friend, Georgia gave me a taste of this at work, then brought me the recipe, and I made it Sunday. It was shared with a bunch of guests last night. Unanimous RAVE reviews:
(12 servings)

1 lb. ground beef, browned and drained (of course you can use ground turkey or Italian sausage*)
1 cup chopped onion
2 garlic cloves, minced*
1 cup chopped red pepper*
1 T. butter
12 oz. spaghetti, cooked and drained
1 can fire roasted* diced tomatoes
1 cup jarred pasta sauce*
1 small can mushrooms stems and pieces - save the liquid
1 small can sliced ripe olives, save the liquid
2 t. dried oregano
1/4 t. Lawry's Roasted Garlic Salt with Basil and Oregano (LOVE this!!)
A couple of hand torn large fresh basil leaves
1 can condensed roasted garlic mushroom soup
2 cups med. shredded cheddar
1/4 cup grated Parmesan

In a large skillet, saute onion, garlic, and red pepper in butter until tender. Add the tomatoes, pasta sauce, mushrooms, olives, oregano, basil, and Lawry's. Stir in ground beef. Simmer, uncovered for 10 mins. Place half of the spaghetti (I cut it in bite sized pieces with a scissors) in a greased 13"x9" baking dish. Layer with half of the veggie mixture, and 1 cup of cheddar. Repeat layers. In a small bowl, combine soup and reserved mushroom and olive liquid until smooth. Pour over casserole. Sprinkle with Parmesan, and bake uncovered at 350 for 30-35 mins. til heated through and bubbly. Enjoy with a crisp salad with zesty Italian dressing, and a loaf of garlic bread (Costco bakery makes a killer one)!!

"Most of the people you meet could use your help. At the very least, give them a smile".

Have FUN today.

Love,

MM

Herbed Steak Rolls with Goat Cheese and Capers

These are a breeze to prepare, and YUMOLA:
(serves 4)

4 oz. soft goat cheese
2 T. chopped fresh garlic* chives
2 T. chopped fresh parsley
2 T. chopped fresh basil
1 T. capers, drained and rinsed
4 4 oz. boneless sirloin steaks, trimmed of visible fat and pounded to 1/4" thickness
1/4 each sea salt and fresh ground pepper
1 t. EVOO

In a small bowl, combine cheese, chives, parsley, basil and capers. Place steaks on a flat work surface. Spread cheese mixture on 1 side of steak, dividing evenly. Starting from shorter ends of steaks, roll each up like a jelly roll and secure with toothpicks. Season with S&P. In a large skillet, heat oil on medium-high. Add steak rolls and cook, turning  frequently, until browned on all sides, about 3 mins. Cover loosely with foil, and cook for 2-3 more mins. until an instant-read thermometer registers 145. Transfer to a plate and let stand for 3 mins. Serve with MM's horseradish sauce and raw sugar snap peas.

"Search for Joy today as if you were searching for hidden treasure".

And, Have FUN!!

Love,

MM

Chicken and Blackberry Sauce with New Potatoes

We, in the Pacific Northwest, LOVE our blackberries:
(serves 4)

1 lb. white/gold new potatoes, scrubbed and halved
4 6 oz. boneless, skinless chicken breasts (or 6 boneless, skinless thighs*)
1/2 t. each fine sea salt and freshly ground pepper
2 T. EVOO
1/3 cup chopped shallots
1 t. chopped fresh rosemary
1 cup fresh blackberries
1/2 cup 100% blueberry-pomegranate* juice
2 scallions, white and light green parts, thinly sliced

Fill a large pot with 1" water and fit with a steamer basket. Add potatoes to basket and bring water to a boil. Cover and cook until potatoes are tender, 10-15 mins, depending on size of potatoes. Meanwhile, season chicken with S&P. In a large skillet or saute pan (not non-stick), heat oil on medium. Working in
batches if necessary, add chicken to skillet and cook for 6 mins. per side, until cooked through. Transfer chicken to serving plate, and tent loosely with foil to keep warm. Heat the same skillet on medium-high. Add shallots and rosemary and saute, stirring occasionally, until shallots are tender, about 1 min. Stir in blackberries and pomegranate juice, deglazing the pan by scraping up any browned bits from bottom with a heat-proof spoon or spatula. Cook until liquid is reduced to a thin layer, 1-2 mins. Remove from heat. Top chicken with blackberry sauce and serve with potatoes. Sprinkle potatoes with scallions, dividing evenly. Sounds yumola to me!!

Realize today that "Happiness is Your Right".

Have fun!!!

Love,

MM

Crispy Fish Tacos with Corn, Grapefruit, and Cucumber Salsa

Here's a lighter football fare suggestion:
(makes 8)

3/4 cup frozen grilled* (charred) corn, thawed
2 plum tomatoes, diced
2 limes. zested and juiced, divided
1 ruby red grapefruit, peeled, segmented, chopped, and juice reserved
1 serrano or jalapeno* pepper, seeded and minced
1/2 sweet* white onion, diced
1 small Persian* cucumber, diced
1/4 cup chopped fresh cilantro leaves (or parsley*)
2 T. EVOO
1/2 t. cumin, divided
1/2 t. sea salt, divided
8 6" soft flour* tortillas
1/4 cup flour
1/4 cup Panko bread crumbs*
4 egg whites
8 oz. Halibut or Cod cut into 1 oz. strips
Olive oil cooking spray
1/3 cup nonfat plain Greek yogurt
1/2 cup crumbled low-fat feta or queso cotija cheese
1 sheet of parchment paper

In a medium bowl, add corn, tomatoes, zest and juice of 1 lime, grapefruit segments and juice, serrano pepper, onion, cucumber, cilantro, oil, 1/4 t. cumin and 1/4 t. salt; mix well. Heat oven to 425. Stack tortillas and wrap in foil. Place packet on 1 side of a parchment lined baking sheet. In a shallow bowl, add flour. In a separate bowl, whisk egg whites and remaining cumin. In a third shallow bowl, add Panko. Working 1 strip at a time, coat lightly in flour, dip in egg whites, and coat all sides with Panko. Arrange in a single layer on the other half of the baking sheet. Mist strips with cooking spray, and bake in center of oven for 6 mins. or until fish is golden and tortillas are warm. Meanwhile, in a small bowl, combine yogurt, feta and remaining lime zest and juice. To assemble, carefully open packet and allow steam to secape. Lay out tortillas on a large serving platter, and spoon salsa in the center of each, dividing evenly. Top with fish strips and yogurt mixture. Serve with black refried beans, and Mexican rice.

Today, work on "humility, patience, endurance, and persistence - qualities that are often the last to be learned". And, have FUN!!!

Love,

MM

Open-face Turkey Burgers Stuffed with Smoked Gouda topped with Mushroom Onion Sauce

I saw this one in the Clean Eating mag., and the alluring picture hooked me into it (I added the smoked gouda):
(serves 4)

2 lbs. lean ground turkey
3/4 cup finely chopped sweet* white onion
4 t. chopped fresh basil, divided
1 t. fresh* oregano
1/8 t. each sea salt and lemon pepper*, plus more to taste
4 thick slices of smoked gouda*
5 oz. crimini* mushrooms, sliced
Olive oil cooking spray
1/2 cup low sodium chicken broth
1/4 t. dried thyme
3/4 cup 2% milk
1&1/2 t. arrowroot powder
4 slices whole grain bread, toasted
Fresh sprigs of thyme for garnish

Prepare the burgers: In a large bowl, combine turkey, 1/2 cup onion, 3 t. basil, oregano, S&Lemon pepper. Form into 8 patties. Mist large non-stick skillet with cooking spray, and heat on medium. Add patties, and cook - turning once, until cooked through, about 10 mins. Top half with cheese slices, and cover with remaining 4. Press down with spatula, turn off heat, and cover to melt cheese. Meanwhile prepare the sauce: Mist a medium saucepan with cooking spray, and heat on medium. Add mushrooms and remaining 1/4 cup onion, and saute - stirring frequently until onion is translucent, about 5 mins. Add broth, remaining 1 t. basil, and thyme, and increase heat to med.-high. Saute, sirring frequently, until reduced by half, about 5 mins. In a small bowl, whisk 2 T. milk and arrowroot until combined. Stir into sauce along with remaining milk. Reduce heat to medium, and bring to a gentle boil. Cook, stirring constantly, for 2 mins. until thickened. Season with S&P, to taste. To serve, top toasted bread slices with stuffed patties and sauce. Sprinkle with fresh thyme leaves. I would accompany these with oven roasted red potatoes with garlic salt and rosemary, and steamed asparagus with a lemon dill butter sauce. LOTS of flavor and spices going on in this one. :)

Remember that simple pleasures are the best, and have a HAPPY, FUN FILLED Friday!!!

Love,

MM

Glazed Cinnamon Apples

This one is for YOU, Al, and I am going to make it while you are out here:
(7 servings)

6 large Granny Smith* apples
2 T. lemon juice
1/2 cup packed brown sugar
2 T. flour
1 t. ground cinnamon
1/4 t. ground nutmeg
6 T. butter, melted
Vanilla Bean* ice cream

Peel, core and cut each apple into eight wedges; transfer to a 3 qt. slow cooker. Drizzle with lemon juice. Combine the sugars, flour, cinnamon, and nutmeg; sprinkle over apples. Drizzle with butter. Cover, and cook on low 3-4 hours or until apples are tender. Serve in dessert dishes with ice cream. Think of the wonderful aroma that will waft through your home while this is cooking!

"The only thing you need to know to be content is this: God is good".

Have a great day, and laugh out loud.

Love,

MM

MM'S Crock Pot Beef Stew

My first attempt at beef stew, and it was ENTHUSIASTICALLY endorsed by Mr. Peep (Dick):

1&1/2-2lbs. choice beef, cut into bite size cubes
4 med. red potatoes, diced
1 large carrot, cut into circles, then into quarters
1 sweet white onion, large dice
2 t. minced garlic
1 bay leaf
1 T. Worcestershire sauce
1/3 cup Merlot
Montreal Steak Seasoning
Johnny's Garlic Spread (dry mixture)
1 can low sodium beef broth
2 T. corn starch

Place beef in a large bowl, and season liberally with the Montreal Steak Seasoning and Johnny's. Put into a large sealable plastic bag, and pour wine in; seal and turn to coat. Let sit in the refrigerator overnight. The next morning, add the beef and rest of the ingredients (except the corn starch) into the crock pot. Cook on low 6-8 hours. Dilute the corn starch in 4 T. water, and stir into crock pot. Turn it to high, and continue to cook at least one more hour til desired thickness has been reached. To accompany: cornbread made with smoked gouda, mild diced green chiles and smoked paprika (I rub butter on it when it is hot out of the oven),  and the salad I blogged about Monday. Talk about comfort food!! It was absolutely devoured here.

"It is amazing what a few kind words can do".

Have FUN out there today!!

Love,

MM

Goat Cheese and Kalamata Paninis

Sounds YUMOLA to me:
(serves 4)

14 pitted Kalamata olives, chopped
4 cloves of garlic, minced
1/4 cup finely chopped red onion
1 T. balsamic vinegar
2&1/2 t. fresh* basil, chopped
1/4 t. red pepper flakes
1 12oz. whole grain Italian loaf bread, halved lengthwise
2 cups baby spinach leaves
2&1/2 oz. soft goat cheese, crumbled
1 large tomato, sliced into 8 rounds
Olive oil cooking spray

In a medium bowl, combine olives, garlic, onion, vinegar, basil, and pepper flakes. Place bread on cutting board - cut side up, and spoon olive mixture evenly down length of bottom half. Top with spinach, cheese, and tomato. Cover with top half of bread, and press down lightly to adhere. Using a serrated knife, cut into 4 even pieces. Mist a large non-stick skillet with cooking spray, and heat on medium; add sandwiches. Add weight (as a panini press) by covering sandwiches with a sheet of foil, then topping with a heavy skillet. Cook for 1&1/2-2 mins. or until lightly golden on the bottom. Remove skillet and foil, and flip sandwiches over. Replace foil and extra skillet, and reduce heat to med.-low. Cook for 2 more minutes or until browned on bottom. Remove from heat and let stand, covered for 2 mins. Serve with Lay's Original Potato Chips, and chilled seedless red grapes.

"Confident, happy, and secure people stand out because what's on the inside shows on the outside".

Have FUN today, and share your joy.

Love,

MM

Tomato, Cucumber, and Feta Salad with Fresh Basil

My beautiful basil plant from Trader Joe's is still hanging on like a trouper, so I am going to make this salad for lunch to go along with my Beef Stew I made yesterday:
(4 servings)

6 Roma tomatoes, diced
1 small cucumber, peeled, quartered lengthwise, and chopped
3 gr. onions, chopped
1/4 cup fresh basil leaves cut into thin strips
3 T. EVOO
2 T. balsamic vinegar
3 T crumbled feta
Sea salt* and freshly ground pepper
(You could also add salami strips to make it into a main dish*)

In a large bowl, combine all ingredients, and toss to coat. Chill.

"Instead of being critical and writing others off, take time to get to know them".

Have FUN today!!

Love,

MM

Pumpkin Chili

It's the perfect month to try this chili:
(11 servings)

3 lbs. ground beef
1 med. sweet* white onion, chopped
2 16 oz. cans hot chili beans, drained
2 12oz. bottles chili sauce
2 cans condensed tomato soup, undiluted
1 cup canned pumpkin
2 t. pumpkin pie spice
1 t. sea salt*
1 t. sugar
1 t. pepper
1 t. chili powder
Sour cream*
Shredded 4 Mexican cheese blend*

In a large Dutch oven, brown beef and onion til beef is no longer pink; drain. Stir in remaining ingredients, adding water if desired to reduce thickness. Bring to a boil. Reduce heat, cover, and simmer for an hour.
Serve with a dollop of sour cream, and sprinkle with cheese. Serve with smoked gouda, green chiles, and smoked paprika buttered corn bread.

Have FUN out there today, but remember to be smart about it.

I wish you peace and love,

MM