Tho, I normally don't like tomatoes with fish, I do like diced fresh toms. with just about anything!!
4 -6oz. boneless swordfish, or halibut
S&P freshly ground to taste
4 t. chopped fresh thyme leaves
4 T. EVOO
4 T. finely chopped shallots
1/4 c. drained capers
1/4 t. minced garlic
4 plum tomatoes, cored and cut into small cubes
1 T. red wine vinegar
1 T. lemon juice
4 T. chiffanaded basil and finely chopped parsley
Lemon wedges
Preheat broiler. Place swordfish fillets in an overproof flat dish spritzed with olive oil spray. Sprinkle with S&P, and the thyme. Pour over 2 of the T. of EVOO. Set aside, and cover with plastic wrap. Let stand in a cool place for 15 mins. Meanwhile, heat the remaining EVOO in a saucepan. Add the shallots and capers. Cook until wilted. Add tomatoes, S&P, and garlic. Cook, stirring for about 3 mins. Add vinegar and lemon juice. Blend well. Remove from heat, and keep warm.
Place fillets under broiler about 4" from the heat. Broil about 3 mins. Carefully turn over, and broil for 3 mins. more or until cooked through and the fish flakes or turns white. Transfer to a warm serving plate, and spoon sauce over. Sprinkle with basil and parsley. Garnish with lemon wedges or cut into pretty crowns.
Bon Appetit!!
Have FUN today despite the RAIN.
Love,
MM
Saturday, March 31, 2012
Friday, March 30, 2012
Chilled Avocado Soup
Happy Friday!!
Avocados are SO good for you, and this soup is the ticket served with some wonderful bread, and a crisp lettuce wedge salad with a gorgonzola/pear dressing.
2 c. diced avocados
2 c. low sodium chicken broth (I use either Pacific and T.J.'s)
1 t. lemon juice
a little under a t. of garlic salt
1 t. onion juice (you can do this on a hand citrus juicer, or fine grater)
1/2 white pepper
1/2 c. heavy cream or half and half
Tomato - diced
Tomatillo - diced
Greek Yogurt
Blend all ingredients except tomato, tomatillo and yogurt. Chill in blender, and whiz again before serving. Top with diced tomato, tomatillo, and a small dollop of Greek Yogurt.
Have FUN today, and Happy Birthday to Brad, Patti, and Nancy!!!!
Love,
MM
Avocados are SO good for you, and this soup is the ticket served with some wonderful bread, and a crisp lettuce wedge salad with a gorgonzola/pear dressing.
2 c. diced avocados
2 c. low sodium chicken broth (I use either Pacific and T.J.'s)
1 t. lemon juice
a little under a t. of garlic salt
1 t. onion juice (you can do this on a hand citrus juicer, or fine grater)
1/2 white pepper
1/2 c. heavy cream or half and half
Tomato - diced
Tomatillo - diced
Greek Yogurt
Blend all ingredients except tomato, tomatillo and yogurt. Chill in blender, and whiz again before serving. Top with diced tomato, tomatillo, and a small dollop of Greek Yogurt.
Have FUN today, and Happy Birthday to Brad, Patti, and Nancy!!!!
Love,
MM
Thursday, March 29, 2012
Tip
To Trader Joe's Roasted Garlic Hummus (or any other brand), I add lots of lemon juice, smoked paprika, and cumin!! Serve on cucumber slices topped with roasted red pepper strips (crossed), feta, and diced kalamata olives. YUMOLA.
MM's Quiche
I had a request for this recipe so I am going to give you my basic, then examples.
A deep dish frozen pie crust, thawed
1 and 1/2 c. half and half
4 eggs
Kerrygold butter, softened
Your choice of meat (ham, bacon, Canadian bacon, chorizo) - tiny dice
Your choice of veg. (spinach, broccoli, zucchini, asparagus) - tiny dice or torn
Your choice of cheese (sharp cheddar, Havarti, 4 shredded Mexican, Swiss)
Lemon pepper
Lemon, lime, or regular thyme
Fresh dill
Herbs de Provence
Kosher salt
Freshly ground pepper
Nutmeg
Smoked Paprika
Roma tomato - thinly sliced
Preheat oven to 375. Rub butter all over crust, sides and bottom. Bake til just VERY lightly tan colored (when you start to smell it - it is done - and lower temp. to 325-350 depending on how hot your oven gets). Check frequently. If a bubble occurs, prick with a fork. Remove, and let cool. Whisk eggs vigorously, then add half&half, S&P, and herbs. Whisk again. At this point, I cover the bottom of the crust with my choice of meat, veggies, and cheese. Pour in egg mixture. Sprinkle a pinch of paprika, and nutmeg (as Rachael Ray says, "This makes 'em go hmmmmm) on top. The easiest way to do this is to put some in the palm of your hand, then take a pinch out - this enables you to control and evenly sprinkle. Carefully place tomato slices around quiche top with one in the middle. Or, you could use asparagus spears to create a design. Or a dill frond. Cover crust edge with foil to prevent burning or turning too brown. Bake til a toothpick comes out clean, and it is set (again, when you begin to smell it - check), about 60-70 min. Let cool on a wire rack.
Bon appetit, and have FUN on this RAINY, WINDY day. Course, we can't change the weather, and This is the day that the Lord hath made - so we will rejoice and be Glad in it. Carpe Diem!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Love,
Machete Milletti
A deep dish frozen pie crust, thawed
1 and 1/2 c. half and half
4 eggs
Kerrygold butter, softened
Your choice of meat (ham, bacon, Canadian bacon, chorizo) - tiny dice
Your choice of veg. (spinach, broccoli, zucchini, asparagus) - tiny dice or torn
Your choice of cheese (sharp cheddar, Havarti, 4 shredded Mexican, Swiss)
Lemon pepper
Lemon, lime, or regular thyme
Fresh dill
Herbs de Provence
Kosher salt
Freshly ground pepper
Nutmeg
Smoked Paprika
Roma tomato - thinly sliced
Preheat oven to 375. Rub butter all over crust, sides and bottom. Bake til just VERY lightly tan colored (when you start to smell it - it is done - and lower temp. to 325-350 depending on how hot your oven gets). Check frequently. If a bubble occurs, prick with a fork. Remove, and let cool. Whisk eggs vigorously, then add half&half, S&P, and herbs. Whisk again. At this point, I cover the bottom of the crust with my choice of meat, veggies, and cheese. Pour in egg mixture. Sprinkle a pinch of paprika, and nutmeg (as Rachael Ray says, "This makes 'em go hmmmmm) on top. The easiest way to do this is to put some in the palm of your hand, then take a pinch out - this enables you to control and evenly sprinkle. Carefully place tomato slices around quiche top with one in the middle. Or, you could use asparagus spears to create a design. Or a dill frond. Cover crust edge with foil to prevent burning or turning too brown. Bake til a toothpick comes out clean, and it is set (again, when you begin to smell it - check), about 60-70 min. Let cool on a wire rack.
Bon appetit, and have FUN on this RAINY, WINDY day. Course, we can't change the weather, and This is the day that the Lord hath made - so we will rejoice and be Glad in it. Carpe Diem!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Love,
Machete Milletti
Wednesday, March 28, 2012
Smoked Turkey Tostada
Here is what I am making for dinner:
Querreo corn tostada
Refried black beans (low sodium)
Smoked turkey
Roasted red pepper strips
4 shredded Mexican cheese made with 2% milk
Taco Bell Hot Sauce (jarred - at Safeway)
Avocado slices
Sour cream
Nuke to warm beans. Spread on tostada. Cover with a couple of slices of turkey. Top with red pepper slices, lots of cheese, and a drizzle of hot sauce. Nuke for 30 sec. (or carefully watch til cheese melts under the broiler). Garnish with avocado slices, and sour cream (or plain Greek yogurt - which I am really getting into).
Bon appetit to me!!
Querreo corn tostada
Refried black beans (low sodium)
Smoked turkey
Roasted red pepper strips
4 shredded Mexican cheese made with 2% milk
Taco Bell Hot Sauce (jarred - at Safeway)
Avocado slices
Sour cream
Nuke to warm beans. Spread on tostada. Cover with a couple of slices of turkey. Top with red pepper slices, lots of cheese, and a drizzle of hot sauce. Nuke for 30 sec. (or carefully watch til cheese melts under the broiler). Garnish with avocado slices, and sour cream (or plain Greek yogurt - which I am really getting into).
Bon appetit to me!!
Red Pepper White Corn Chowder with Chicken
1/4 c. bacon, cut into 1 and 1/2" pieces
1 sweet white onion chopped
2 cups fresh white corn cut from the cob plus creamy bits obtained by running knife down each
de-cornedcob (or you can use frozen white petite sweet corn)
1 red pepper chopped
2 cooked boneless, skinless chicken breasts cut into bite size pieces (or you can buy a rotisserie
chicken, and pull white and dark meat off the bones)
2 c. Low sodium chicken broth
2 julienned carrots cut in 1" strips
1-2 c. frozen petite peas (I use Trader Joe's - they are unbelievably sweet!)
2 t. dried thyme
1-3 bay leaves (depending on size)
1 c. milk (your choice of percentage)
1 c. heavy cream
A couple of drops of Liquid Smoke (to taste)
S&white pepper
Fresh thyme sprigs
Plain Greek yogurt
Saute bacon, onion, red pepper, and chicken. Add chicken stock, and bring to boil. Add rest of ingredients (except fresh thyme and yogurt), and simmer until corn is tender, and peas are cooked. Garnish with chopped fresh thyme, and a small dollop of plain Greek yogurt. I would serve this with a salad of jicama, hearts of palm, kalamata olives, celery, radishes, and a light mustard vinaigrette. A nice warm artisan bread with SOFT butter would be delightful, as well.
Have FUN today.
Love,
Deb
1 sweet white onion chopped
2 cups fresh white corn cut from the cob plus creamy bits obtained by running knife down each
de-cornedcob (or you can use frozen white petite sweet corn)
1 red pepper chopped
2 cooked boneless, skinless chicken breasts cut into bite size pieces (or you can buy a rotisserie
chicken, and pull white and dark meat off the bones)
2 c. Low sodium chicken broth
2 julienned carrots cut in 1" strips
1-2 c. frozen petite peas (I use Trader Joe's - they are unbelievably sweet!)
2 t. dried thyme
1-3 bay leaves (depending on size)
1 c. milk (your choice of percentage)
1 c. heavy cream
A couple of drops of Liquid Smoke (to taste)
S&white pepper
Fresh thyme sprigs
Plain Greek yogurt
Saute bacon, onion, red pepper, and chicken. Add chicken stock, and bring to boil. Add rest of ingredients (except fresh thyme and yogurt), and simmer until corn is tender, and peas are cooked. Garnish with chopped fresh thyme, and a small dollop of plain Greek yogurt. I would serve this with a salad of jicama, hearts of palm, kalamata olives, celery, radishes, and a light mustard vinaigrette. A nice warm artisan bread with SOFT butter would be delightful, as well.
Have FUN today.
Love,
Deb
Tuesday, March 27, 2012
Cauliflower Salad
I also Love cauliflower!! Here's a quick one:
A small head of cauliflower (flowerettes only) chopped fine
Green olives (as many as you like - I would put LOTS in), also chopped fine
3/4 of a cup (or more) grated sharp cheddar
Chopped green onions (green parts only)
3 slices of crisp bacon - crumbled
Dried dill
Hellman's mayo (lite is OK) 2/3 part to Ranch dressing 1/3 part
Mix all ingredients and chill. Yumola!!
A small head of cauliflower (flowerettes only) chopped fine
Green olives (as many as you like - I would put LOTS in), also chopped fine
3/4 of a cup (or more) grated sharp cheddar
Chopped green onions (green parts only)
3 slices of crisp bacon - crumbled
Dried dill
Hellman's mayo (lite is OK) 2/3 part to Ranch dressing 1/3 part
Mix all ingredients and chill. Yumola!!
Monday, March 26, 2012
Easy Peasy Lemon Squeezy Pot Roast in a crock pot
This is what I am making for dinner for my peeps and me:
Beef Top Chuck Blade Roast
Small red new potatoes (I ususually do 3 per person)
2 SWEET white onions (Maui Sweets are in the stores now out here) sliced into wedges
One carrot per person cut into chunks
A package of dry onion soup mix
Minced garlic
Johnny's Garlic Spread (as a dry rub sprinkled on the roast)
Montreal Steak Seasoning
A bay leaf (from my farm)
A splash of Merlot
Low Sodium Beef Broth
Place whole potatoes and carrots on the bottom of crock pot. Top with roast sprinkled with the minced garlic, Johnny's, Montreal, and the package of onion soup mix. Arrange onion wedges on top of roast, and add the bay leaf. Pour in beef broth (your choice how much), and wine. Cook on low at least 8 hours.
The aroma when you walk in the door will be divine!!
Bon appetit to US!!
Beef Top Chuck Blade Roast
Small red new potatoes (I ususually do 3 per person)
2 SWEET white onions (Maui Sweets are in the stores now out here) sliced into wedges
One carrot per person cut into chunks
A package of dry onion soup mix
Minced garlic
Johnny's Garlic Spread (as a dry rub sprinkled on the roast)
Montreal Steak Seasoning
A bay leaf (from my farm)
A splash of Merlot
Low Sodium Beef Broth
Place whole potatoes and carrots on the bottom of crock pot. Top with roast sprinkled with the minced garlic, Johnny's, Montreal, and the package of onion soup mix. Arrange onion wedges on top of roast, and add the bay leaf. Pour in beef broth (your choice how much), and wine. Cook on low at least 8 hours.
The aroma when you walk in the door will be divine!!
Bon appetit to US!!
Steamed Asparagus with a Ginger Lemon Dressing
Good morning!! I LOVE "pencil thin" asparagus, and Peg, we know you Love Ginger. Here's a combo:
3 lbs. (or the quantity you need, and adjust the following measurements accordingly)
1 T. finely grated ginger root (do NOT use powder - makes ALL the difference!!)
1/3 c. (or more for me) freshly squeezed lemon juice - Meyer lemon, if you can find one
2/3 c. canola oil or EVOO
1 T. sesame oil
1 t. (I would use less) freshly grated sea salt
1/4 t. freshly grated white pepper
a palmful of toasted black or white sesame seeds (in a dry, pretty hot pan - watch carefully)
a shake of Chinese 5 spice powder (if that appeals)
Snap off tough ends of asparagus, and steam til just tender and bright green. Remove, and keep warm. Place ginger and lemon juice in a bowl. Slowly, in a thin stream, add oil whisking vigorously. As soon as the mixture begins to emulsify, add the oil more quickly. Fold in the semame oil, S&P. Pour over asparagus on a pretty serving plate, and sprinkle toasted sesame seeds over all. Add just a bit of the Chinese 5 powder spice, if desired.
Yumola. I am going to add this to my Easter Feast!!!
Love,
MM
3 lbs. (or the quantity you need, and adjust the following measurements accordingly)
1 T. finely grated ginger root (do NOT use powder - makes ALL the difference!!)
1/3 c. (or more for me) freshly squeezed lemon juice - Meyer lemon, if you can find one
2/3 c. canola oil or EVOO
1 T. sesame oil
1 t. (I would use less) freshly grated sea salt
1/4 t. freshly grated white pepper
a palmful of toasted black or white sesame seeds (in a dry, pretty hot pan - watch carefully)
a shake of Chinese 5 spice powder (if that appeals)
Snap off tough ends of asparagus, and steam til just tender and bright green. Remove, and keep warm. Place ginger and lemon juice in a bowl. Slowly, in a thin stream, add oil whisking vigorously. As soon as the mixture begins to emulsify, add the oil more quickly. Fold in the semame oil, S&P. Pour over asparagus on a pretty serving plate, and sprinkle toasted sesame seeds over all. Add just a bit of the Chinese 5 powder spice, if desired.
Yumola. I am going to add this to my Easter Feast!!!
Love,
MM
Saturday, March 24, 2012
Cheese Roll
What a PHENOMENAL SUN filled day!!! YYYYYYAAAAAAAYYYYYY!!
1/4 lb. cream cheese (room temp.)
1 oz. Roquefort or Gorgonzola (room temp.)
2 green olives finely chopped
2 Kalamata olives finely chopped
1/2 half of a roasted red pepper - take the wetness out with a paper towel - finely chopped
1 t. chopped flat leaf parsley
garlic chives - minced
2 T. butter (room temp.)
1/2 t. Worcestershire
1 t. finely chopped sweet white onion
3/4 cup chopped pecans
1/4 t. Herbs de Provence
Combine all indredients except pecans, and mix thoroughly. Place on a piece of wax paper. Roll or shape as you desire. On another piece of wax paper place pecans. Roll back and forth to cover, then chill. Serve on un-ripe pear slices. YUMOLA!!!!!!!
1/4 lb. cream cheese (room temp.)
1 oz. Roquefort or Gorgonzola (room temp.)
2 green olives finely chopped
2 Kalamata olives finely chopped
1/2 half of a roasted red pepper - take the wetness out with a paper towel - finely chopped
1 t. chopped flat leaf parsley
garlic chives - minced
2 T. butter (room temp.)
1/2 t. Worcestershire
1 t. finely chopped sweet white onion
3/4 cup chopped pecans
1/4 t. Herbs de Provence
Combine all indredients except pecans, and mix thoroughly. Place on a piece of wax paper. Roll or shape as you desire. On another piece of wax paper place pecans. Roll back and forth to cover, then chill. Serve on un-ripe pear slices. YUMOLA!!!!!!!
Friday, March 23, 2012
Stuffed Mushrooms
3 packages of white mushrooms (the Giant ones at Costco are AWESOME)
1/2 stick butter
1/4 cup chopped sweet white onion
1 T. flour
1/2 T. mustard (your choice)
1/4 t. lemon thyme - or regular if you don't have this growing in your herb garden
4T. chopped Danish ham or Black Forest
1/2 cup white wine (chardonnay or chenin blanc)
1/2 cup freshly grated Parmesan
EVOO
minced clove of garlic
a palmful of parsley, chopped
Clean mushrooms, destem, and keep stems for stuffing. Chop stems finely. Melt butter in a non stick pan. Add chopped stems, garlic, onion, ham, and black olives. Saute for 2 mins. Stir in a bit of the flour and wine, adding mustard and thyme. Saute for another 3 mins. Place aside. Steam caps of mushrooms in white wine left (with additional, if necessary) for 5 mins. Drain. Place caps in a baking dish with a splash of EVOO to keep from sticking. Or use Olive Oil Spray. Spoon the stuffing into the caps, and sprinkle with Parmesan. Bake at 350 for 10 mins. Top with parsley.
This could be the second app. to create a tapas night menu with yesterday's Eggplant Spread.
Bon Appetit, and Happy Friday. Have FUN today!!!!!!!!
Love,
Deb
1/2 stick butter
1/4 cup chopped sweet white onion
1 T. flour
1/2 T. mustard (your choice)
1/4 t. lemon thyme - or regular if you don't have this growing in your herb garden
4T. chopped Danish ham or Black Forest
1/2 cup white wine (chardonnay or chenin blanc)
1/2 cup freshly grated Parmesan
EVOO
minced clove of garlic
a palmful of parsley, chopped
Clean mushrooms, destem, and keep stems for stuffing. Chop stems finely. Melt butter in a non stick pan. Add chopped stems, garlic, onion, ham, and black olives. Saute for 2 mins. Stir in a bit of the flour and wine, adding mustard and thyme. Saute for another 3 mins. Place aside. Steam caps of mushrooms in white wine left (with additional, if necessary) for 5 mins. Drain. Place caps in a baking dish with a splash of EVOO to keep from sticking. Or use Olive Oil Spray. Spoon the stuffing into the caps, and sprinkle with Parmesan. Bake at 350 for 10 mins. Top with parsley.
This could be the second app. to create a tapas night menu with yesterday's Eggplant Spread.
Bon Appetit, and Happy Friday. Have FUN today!!!!!!!!
Love,
Deb
Thursday, March 22, 2012
Eggplant Spread
Aunt Donna, this one is for YOU!!
1 large eggplant
a medium sweet white onion, minced
1 garlic clove, minced
2 T. minced fresh parsley
1/2 t. thyme (I would use lemon thyme cuz I grow it)
1 t. basil leaves
about half of a roasted red pepper - tiny dice (jarred or roast your own under the broiler)
1 and a half T. EVOO
1 T. red wine vinegar
1 T. capers. drained and chopped
S&P to taste
Pita loafs, cut into wedges
Pierce eggplant in several places with fork, and bake at 350 til soft - turning every 5 mins. (about 30-35 mins). Let cool and cut in half. Discard seeds. Remove the skin and towel dry. In a bowl, mash eggplant, stir in onion, garlic, roasted red pepper, garlic, minced herbs, oil, vinegar, capers, and S&P. Cover and chill at least 3 hours to 1 day ahead. Garnish with parsley. Spread on the pita triangle wedges.
Perfect for when Melanie comes over!!
1 large eggplant
a medium sweet white onion, minced
1 garlic clove, minced
2 T. minced fresh parsley
1/2 t. thyme (I would use lemon thyme cuz I grow it)
1 t. basil leaves
about half of a roasted red pepper - tiny dice (jarred or roast your own under the broiler)
1 and a half T. EVOO
1 T. red wine vinegar
1 T. capers. drained and chopped
S&P to taste
Pita loafs, cut into wedges
Pierce eggplant in several places with fork, and bake at 350 til soft - turning every 5 mins. (about 30-35 mins). Let cool and cut in half. Discard seeds. Remove the skin and towel dry. In a bowl, mash eggplant, stir in onion, garlic, roasted red pepper, garlic, minced herbs, oil, vinegar, capers, and S&P. Cover and chill at least 3 hours to 1 day ahead. Garnish with parsley. Spread on the pita triangle wedges.
Perfect for when Melanie comes over!!
Wednesday, March 21, 2012
My lunch and dinner today
I scored some "extra meaty" pork ribs at Safeway in the BB yesterday so will do a dry rub of Mesquite seasoning and Johnny's Garlic Spread, bake and serve with a small bowl of Sweet Baby Ray's BBQ sauce on the side. Accompanying will be garlic mashed potatoes to which I will add my Boursin Cheese (see Monday's blog), and Bush's Homestyle Baked beans to which I will add cream horseradish and caramelized onions. This is lunch.
Dinner will be a Spinach Salad with Orange Vinaigrette I saw on-line from Taste of Home (tho, of course, I am adding ingredients - finely diced red onion, crisp bacon bits, and slivered almonds).
This recipe serves 4 (obviously, I am cutting it down to 1!)
3 medium oranges
1/3 cup olive oil
1 T. Worcestershire sauce
4 t. sugar (I use Sugar in the Raw)
1/2 t. salt (sea salt is WAY better than the blue round box)
1/2 t. freshly ground pepper
3 slices of crisp bacon - crumbled
1/3 cup red wind vinegar
tiny diced red onions
a palm full of slivered almonds
1 package (6 oz) of baby spinach
1/2 cup shredded mozz. cheese (I am not using this)
1/2 cup " " Parmesan (I will use my veggie peeler to make shaved curls)
Directions:
Finely grate peel of one orange and set aside. Cut the same orange in half, squeeze juice into a cup measuring cup. Add the oil, Wor. sauce, sugar, salt, pepper, and reserved orange peel. Gradually whisk in vinegar; set aside. Peel and discard white membrane from the remaining oranges, and cut into sections (I will use one orange for the juice and peel, and use Mandarin Oranges instead). In a large bowl, combine the spinach, cheeses, and orange sections. Drizzle with 1/4 cup vinaigrette, toss to coat, and top with bacon, almonds, and onion. Refridgerate remaining vinaigrette for another use (pork tenderloin, or citrus chicken).
YUMOLA!!
Have FUN today.
Love,
MM
Dinner will be a Spinach Salad with Orange Vinaigrette I saw on-line from Taste of Home (tho, of course, I am adding ingredients - finely diced red onion, crisp bacon bits, and slivered almonds).
This recipe serves 4 (obviously, I am cutting it down to 1!)
3 medium oranges
1/3 cup olive oil
1 T. Worcestershire sauce
4 t. sugar (I use Sugar in the Raw)
1/2 t. salt (sea salt is WAY better than the blue round box)
1/2 t. freshly ground pepper
3 slices of crisp bacon - crumbled
1/3 cup red wind vinegar
tiny diced red onions
a palm full of slivered almonds
1 package (6 oz) of baby spinach
1/2 cup shredded mozz. cheese (I am not using this)
1/2 cup " " Parmesan (I will use my veggie peeler to make shaved curls)
Directions:
Finely grate peel of one orange and set aside. Cut the same orange in half, squeeze juice into a cup measuring cup. Add the oil, Wor. sauce, sugar, salt, pepper, and reserved orange peel. Gradually whisk in vinegar; set aside. Peel and discard white membrane from the remaining oranges, and cut into sections (I will use one orange for the juice and peel, and use Mandarin Oranges instead). In a large bowl, combine the spinach, cheeses, and orange sections. Drizzle with 1/4 cup vinaigrette, toss to coat, and top with bacon, almonds, and onion. Refridgerate remaining vinaigrette for another use (pork tenderloin, or citrus chicken).
YUMOLA!!
Have FUN today.
Love,
MM
Tuesday, March 20, 2012
Bean Dip
Here is an easy-peasy, lemon-squeezy one that could be served either hot or cold with small round white corn tortilla chips or frito "Scoops":
1 can (good old fashioned) Bean with Bacon Soup
1 cup of grated Sharp Cheddar
about 1 Tablespoon of grated sweet white onion
about 1 T. of chili powder - you could also add a little cumin to give it a southwestern flavor
1/2 cup of sour cream or plain Greek yogurt (which I am beginning to LOVE).
Note: obviously not a low-fat dip, but you could help that along by using reduced fat sour cream and cheese made with 2% milk.
Bon Appetit, and have FUN today!!
Love,
MM
1 can (good old fashioned) Bean with Bacon Soup
1 cup of grated Sharp Cheddar
about 1 Tablespoon of grated sweet white onion
about 1 T. of chili powder - you could also add a little cumin to give it a southwestern flavor
1/2 cup of sour cream or plain Greek yogurt (which I am beginning to LOVE).
Note: obviously not a low-fat dip, but you could help that along by using reduced fat sour cream and cheese made with 2% milk.
Bon Appetit, and have FUN today!!
Love,
MM
Monday, March 19, 2012
Taco Salad
I just made THE Best Taco Salad!!! YUMOLA.
Hamburger
Chipotle Pinto Beans with sauce (about half a can)
Guerrero Tostadas
Shredded lettuce
4 shredded Mexican cheese
Avocado
Brown and drain burger, while you nuke the pinto beans to smokin' hot. In a large bowl, crush tostadas. Top with lettuce, burger, beans with their sauce, and cheese. Cover with a plate to allow cheese to melt. Toss, and top with avocado cubes, a dollop of sour cream, and your choice of hot sauce or pico de gallo.
Hamburger
Chipotle Pinto Beans with sauce (about half a can)
Guerrero Tostadas
Shredded lettuce
4 shredded Mexican cheese
Avocado
Brown and drain burger, while you nuke the pinto beans to smokin' hot. In a large bowl, crush tostadas. Top with lettuce, burger, beans with their sauce, and cheese. Cover with a plate to allow cheese to melt. Toss, and top with avocado cubes, a dollop of sour cream, and your choice of hot sauce or pico de gallo.
Boursin Cheese
1 lb. cream cheese (room temp.)
1/2 lb softened butter
minced garlic - a couple of cloves
a small palmful of chopped marjoram, chives, and basil
a teaspoon or so of chopped thyme
a pinch of Herbs de Provence
White pepper to taste
Beat cream cheese and butter together. Add rest of ingredients, and blend well. Chill.
I am going to make this today, and serve it on Costco's Hummus and Sesame Chips and/or Rye Triscuits. YUMOLA!!
1/2 lb softened butter
minced garlic - a couple of cloves
a small palmful of chopped marjoram, chives, and basil
a teaspoon or so of chopped thyme
a pinch of Herbs de Provence
White pepper to taste
Beat cream cheese and butter together. Add rest of ingredients, and blend well. Chill.
I am going to make this today, and serve it on Costco's Hummus and Sesame Chips and/or Rye Triscuits. YUMOLA!!
Friday, March 16, 2012
Happy Friday!!
I am doing a fridge repris of a couple of things today: some Killer spaghetti sauce (I ALWAYS add a splash of Merlot for depth, and sometimes cream cheese) with some wonderful, semi-new-to-me pasta named Perciatelli. It is a thick round long spaghetti type noodle imported from Italy made from 100% Durum Wheat Seminola with no preservatives. Al dente it is firm, but has a great "Chew". Note: it should be served in a bowl vs. on a plate.
The other is my DELISH remnants of my corned beef, cabbage, pearl onion (oh, ya, Baby!!), and baby red potatoes with my famous MM's Horseradish Sauce feast. Will also have a toasted and buttered slice of Dill Rye (YUMOLA). My recipe follows. Note #2 - I just list ingredients not specific measurements cuz I NEVER measure (which is why I don't bake), so just add the amount you like depending on YOUR taste and pleasure!!
Sour Cream or Plain Greek Yogurt
Beaver's Hot Cream Horseradish
Lemon Juice
Worcestershire
Liquid Hot Sauce
FRESHLY ground Black Pepper
Mix, cover, and chill.
I am off to our RHPC Women's Retreat this aft. at 3 (and my reformation of my kazoo band), so no more posts til at least Sunday aft. or more likely Monday.
Bon Appetit!!!!! :)
The other is my DELISH remnants of my corned beef, cabbage, pearl onion (oh, ya, Baby!!), and baby red potatoes with my famous MM's Horseradish Sauce feast. Will also have a toasted and buttered slice of Dill Rye (YUMOLA). My recipe follows. Note #2 - I just list ingredients not specific measurements cuz I NEVER measure (which is why I don't bake), so just add the amount you like depending on YOUR taste and pleasure!!
Sour Cream or Plain Greek Yogurt
Beaver's Hot Cream Horseradish
Lemon Juice
Worcestershire
Liquid Hot Sauce
FRESHLY ground Black Pepper
Mix, cover, and chill.
I am off to our RHPC Women's Retreat this aft. at 3 (and my reformation of my kazoo band), so no more posts til at least Sunday aft. or more likely Monday.
Bon Appetit!!!!! :)
Thursday, March 15, 2012
Korean Chicken Street Tacos
That is what I am demoing at work today. AND, I get to say "YES they are spicy" all day!! Wha Wha Wha :)
Wednesday, March 14, 2012
Spinach Salad
For lunch, I am making a wonderful spinach salad with hard boiled eggs feta, radishes, honey ham, sugar snap peas, red onions, pineapple, and Persian cucumbers with a poppyseed dressing. YUMOLA!!
Tuesday, March 13, 2012
Machete Milletti's
Still a few bugs to work out, but it is gonna be SO way cool!!! Thanks to Valerie.
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