Beef Satay with Peanut Sauce

I scored an unseasoned beef satay in the Bargain Bin at Safeway, and made this for lunch yesterday:

Beef Satay

I sprinkled the satay with smoked paprika, Johnny's Garlic Spread, and EVOO
Broiled 5 mins. per side = medium rare.

Peanut Sauce

Creamy Peanut Butter
Light Coconut Milk (Trader Joe's - .99!)
Red pepper flakes
EVOO
Lime juice

Whisk together well.

I also modified a wonderful salad from The Essential Pepin

Persian cucumber - tiny dice
Campari tomato - seeded and chopped*
Sweet white onion - tiny dice
Cider Vinegar
Garlic Tobasco sauce
EVOO
Pepper
Sea Salt
Several fresh mint leaves torn into small pieces
LOTS of dried dill

Mix and chill. VERY refreshing!!

I am SO glad you are following me on my "Gaustatory Voyage"!!

Have FUN today in spite of the RAIN.

Love,

MM

Enchilada Dip

Sounds Yumola to me:

8 oz. softened cream cheese
8 oz. sour cream
1 can refried black beans*
1 can Rotel tomatoes with green chiles*
1 can chopped black olives*
1/2 package of dry enchilada mix
Any kind of hot sauce you want, and quantity desired
8 oz. shredded Mexican 4 cheese blend, or Southwestern*

Mix cream cheese, sour cream, beans, enchilada mix, olives, Rotel, and hot sauce together well. Spread mixture into 2 (8 in) pie pans or a large oblong pan, and cover with cheese. Bake 15-20 mins. til bubbly at 350. Serve with Frito Scoops*. Serves 8-12. This can be made ahead and frozen uncooked, but allow 10 more mins. in the oven.

Have FUN in the SUN today!!

Love,

MM

*Denotes my additions

Ham-Pineapple Loaf

This one is for YOU, Curt!! I have never seen ground ham, but you need 32 oz. for this recipe (this is another from the Out of this World cookbook - maybe it is a Southern thing). You could take a ham steak to the meat dept., and ask them to put it through the grinder.

4 cups ground ham
1 20 oz. can of sliced pineapple (in its own juice)
1/2 scant cup brown sugar
1 t. horseradish mustard (or yellow, if you prefer)
1/4 t. ground ginger
1 t. cider vinegar
2 eggs
3/4 cup soft breadcrumbs
2 T. catsup
3/4 cup milk

Preheat oven to 300. Mix the bread crumbs, milk, ham, eggs, and catsup. Make 6-8 patties (the diameter of the pineapple rings). In a loaf pan, start with one pattie (on end), and alternate with pineapple slices - ending with a ham pattie. Bake for 30 mins. Make a spicy glaze with the brown sugar, mustard, ginger, and vinegar. Spread over ham loaf, and bake 1 hour longer, basting every 15 or 20 mins.

Here is a new feature to What's Cooking Today - the Editor's note: I added the ginger and horseradish mustard :).

Enjoy the beauty of this day, and get outside to have FUN!!

Love,

MM

Braised Cabbage

This is a simple but DELISH one for those lovers of cabbage out there (including me!):

A half a head of green cabbage cut into thin pieces
Butter (I use 2-3 T. depending on amt. of cabbage - you want it to completely cover the pan)
LOTS of freshly ground pepper
Sea salt

Melt butter over med. heat. Add cabbage, pepper and salt. Cover, and let cook for a few minutes to start softening the cabbage. Remove cover, and stir frequently til lightly browned on the edges. Add more butter if needed. ENJOY. I made this yesterday aft., and am still waggin' my tail over it!!

Happy Friday, and have FUN today.

Love,

MM

Revisited Chicken Divan

Here's a great comfort one:

A small head of broccoli cut into flowerettes (about 10 oz.)
2 cups rotisserie chicken cut into small pieces
Can of low sodium cream of chicken soup (condensed and undiluted)
Can of low sodium roasted garlic cream of mushroom soup (condensed and undiluted)
1 cup light mayo
1 t. lemon juice
1/2 t. curry powder
1/3 cup slivered and toasted almonds
1/2 cup sliced fresh mushrooms slightly sauteed
1/2 cup grated sharp cheddar cheese (or parmesan)
1/2 cup Panko bread crumbs
1 T. butter melted
1/4 cup sherry

Arrange broccoli in a lightly greased 2 qt. casserole or baking dish. Top with chicken, mushrooms, and slivered almonds. Combine soups, mayo, lemon juice, sherry, and curry powder. Stir well and pour over chicken. Sprinkle with cheese. Combine bread crumbs and butter; sprinkle over all. Bake at 350 for 25-30 mins. or until bubbly. YUMOLA!! OBTW, you could substitue turkey or ham for the chicken.

Try to find some sunshine today.

Love,

MM

Chilled Green Bean Salad

1 16 oz. can French style green beans, drained (or fresh - blanched, or frozen - lightly steamed)
1 small sweet white onion finely chopped
1 cup finely chopped celery
1 can sliced water chestnuts, drained and rinsed
1/2 cup (or more depending on your liking) fire-roasted red pepper strips
1 small can sliced mushrooms, drained and rinsed
1/2 can garbanzo beans, drained and rinsed
2/3 cup Canola oil
1/3 cup red wine, cider vinegar, or white balsamic (Trader Joe's)
1 t. Worcestershire sauce
5-6 dashes of hot sauce (optional)
Freshly ground pepper
1 t. fresh thyme (lemon is best) chopped

Combine liquids and seasonings; pour over veggies. Chill at least 2-3 hours or overnight.

I am going to make this for the next predicted sunny day to enjoy outside at my table in back amongst the TALL trees.

Have FUN despite the return of RAIN.

Love,

MM

Roasted Beets in Rosemary Vinegar

This one is for YOU, Peggy Perry:

1/2 cup balsamic vinegar
1 T. chopped fresh rosemary
1 clove minced garlic
1/2 t. Herbs de Provence
3 medium fresh beets peeled and sliced into rounds

In a medium bowl, mix all ingredients, then add beets. Marinate at least 20 mins. Preheat oven to 325. Lay foil on a baking sheet, then arrange beets in a single layer. Bake for about 25 mins. til fork tender. Check when you start to smell them.

Have FUN today!!

Love,

MM

Tequila Lime Bbq Pork Sliders in the crock pot

This came to my e-mail this morning, and of course, I made some changes:

Rub:

2 T. sugar
1 T. sea salt
1/2 cup brown sugar
1 T. chili powder
1/2 t. ground cumin
2 t. cayenne
1 t. freshly ground pepper
1 t. garlic powder
1 t. dry mustard
2 t. bbq seasoning
5-7 lb. pork butt

Sauce

1/2 cup Stubbs Bbq sauce
2 cups ketchup
1 cup tequila
2/3 cup brown sugar
1/4 cup lime juice
3 T. bbq seasoning
2 cups coleslaw (optional)
Slider buns

In a small bowl combine all rub ingredients. Sprinkle over all surfaces of pork, and press into meat. Place in crock pot, and add two cups of water. Cover, and cook on low 10-12 hours until meat is tender enough to pull apart with two forks. You could do it in 5-6 hrs. on high. Low is preferred, tho. Place the sauce in a med. sauce pan. Simmer over low heat about 15 mins. stirring frequently. Remove from heat. Remove pork from crock pot, and pull apart into shreds. Spoon some of the liquid from the crock pot over meat, then pour the rest out. Return meat to crock pot, and cover with sauce. Cook for another hour. Or, you can serve the sauce on the side. Place meat on buns and top with coleslaw (or serve on side). Garnish plate with Lays potato chips and a dill pickle spear. YUMOLA.

We are gonna be Blessed by another gorgeous day, so may sure to get outside to enjoy it (where ever you are).

Love,

MM

MM's Baked Beans

These are what I am making for our "Q" at Myra and Val's today:

Two cans of Bush's Country Style Baked Beans with extra brown sugar (YUMOLA)
Beaver's Hot Cream Horseradish Sauce
Sweet white onion
Freshly ground black pepper
Butter

Put beans in an oven proof pot with a lid. Cut onion into thin, long strips, and saute in butter to caramelize. Add to beans. Squeeze or spoon in about a teaspoon of the horseradish sauce (to your liking), and pepper. Bake at 350 covered til bubbly.

The rest of the menu (and I am the Chef at Myra's birthday fete today)

I am making Scallops, Shrimp, and Swordfish picatta (lemon, butter, minced garlic, capers, and white wine)
Myra got baby back ribs that I will grill/smoke with Stubbs BBQ Sauce (Costco Score!!), and chicken that I will sprinkle with Mrs. Dash's Zesty Lime dry marinade and Cavender's Greek seasoning.
Andrea is bringing a salad and an artisan loaf topped with olives and cheese.

It is supposed to be 73 degrees. WOW. What a day for a party!!!!

Have FUN out there.

Love,

MM

Chicken Fruit Salad

This is from the Out of This World Cookbook II (it has a picture of a Shuttle launch on the cover) that I got when I lived in Cocoa Beach, Florida. I am SO blessed to have an association with the Space Program through my Uncle Bruce (who really IS a Rocket Scientist!!). The recipe du jour was written by Frank Borman, former astronaut, and former CEO of Eastern Airlines. He was on the Gemini 7 and Apollo 8 flights!! Cool Beans.

2 cups cooked chunked chicken
2 cups cooked macaroni
2 cup chunked cantaloupe
1/4 cup chopped celery
3/4 cup chopped seedless grapes
1/4 cup slivered almonds
1/4 cup raisins (I would omit these, and use dried cherries instead. I would also add Hearts of palm cut into circles).

Dressing:

1/2 cup mayo
1 t. cider vinegar
1 T. honey or sugar

Add dressing to all ingredients and mix well. Serve on a bed of lettuce, and garnish with strawberries. Serves 4-6.

We are all thinking about Wilma today.

Love,

MM

Stuffed Shrimp wrapped with Prosciutto

I first had this TREAT in Boulder when I lived there many moons ago. Wanted to share it with you (get the largest shrimp you can find, and quantity desired):

Raw shrimp, deshelled, and deveined with tails on
Thinly sliced prosciutto (a half a long slice per shrimp or enough to wrap around)
String cheese (I use regular, but you can "kick it up a notch" by using pepper jack)
Butter
Lemon juice
Minced garlic
Dry white wine (always use what you would like to drink, as you only need a splash)

Preheat oven to 350

Peel off strings of the cheese, fold, and stuff in shrimp cavity. Wrap securely with prosciutto (use toothpicks, if necessary). Lay in glass baking dish. In a skillet - melt butter, add a good squeeze of lemon juice, minced garlic, and wine. Pour over shrimp, and bake until shrimp turn pink, and cheese is melted. Watch closely - goes pretty fast. Savor these!!!

Have fun, and happy RAINY Friday!!

Love,

MM

Hard Salami, Egg, and Muenster breakfast melt

I am going to make this for breakfast!!

Half a sour dough English muffin - toasted
Cream cheese with chives and onions
3 slices of thin hard salami
A fried egg
Light mayo.
A slice of Muenster cheese

Spread muffin lavishly with cream cheese. Top with salami, egg, mayo, and cheese. Melt under broiler. YUMOLA!!!! I am going to make cottage cheese with tomatoes, dill, and lemon pepper to accompany. A half a grapefruit will fill out the bill o' fare at 12303.

Carpe Diem, and have FUN today!!

Love,

MM

Open Face Hot Smoked Turkey Sammie

This sounds YUMOLA to me!!

1/4 cup light mayo
2 t. Dijon
2 T. chopped fresh parsley
1/2 t. oregano
1/2 t. basil
1/2 t. tarragon
1/4 t. pepper
2 med. tomatoes
4 slices of Rye bread (your choice of light, dark, or dill)
1/2 lb. sliced smoked turkey
1/4 lb. sliced Swiss

Preheat broiler. Line broiler pan with foil. In a small bowl, combine the mayo, mustard, herbs, and pepper. Thinly slice the tomatoes. Place the bread on the broiler pan, and spread each slice with the herbed mayo. Place turkey on bread covering all surfaces so the edges won't burn. Top with tomato slices, and Swiss. Broil 4" from heat til cheese is melted - about 3-5 mins. Watch carefully. Makes 4 sandwiches. Serve these with Lays potato chips, and chilled red grapes.

I work today doing Tika Masala and Coconut curry sauces over rice (alternating with two skillets). I'll be BUSY. The aroma alone will have 'em running!!

Have FUN today.

Love,

MM

Spinach Alfredo Lasagna

This is a "Taste of Home" recipe that I added to:

1 lb. ground beef
1 med. sweet white onion - chopped
2 garlic cloves - minced
1 jar (24 oz) spaghetti sauce
1 package (8 oz) no-cook lasagna noodles
1 carton (15 oz) ricotta
1/2 cup grated Parmesan
2 T. minced fresh parsley
1 T. chopped fresh oregano (my addition, and I grow it on my balcony farm)
1/2 t. fresh ground pepper
8 cups (32 oz) shredded part-skim mozzarella (wow, that's a lotta cheese!!)
1 package (10 oz) frozen chopped spinach, thawed, and squeezed dry
1 jar (15 oz) Roasted Garlic Alfredo sauce

In a large skillet, cook the beef, onion, and garlic over med. heat until meat is no longer pink; drain. Stir in spaghetti sauce. Spread 1 cup of meat sauce in an ungreased 5-6 qt. slow cooker. Arrange 4 noodles over sauce, breaking noodles to fit if necessary. In a small bowl, combine the ricotta, Parmesan, parsley, and pepper; spread half over noodles. Layer with 2 cups mozz. and 1 cup of meat sauce. Top with four noodles, spinach, Alfredo sauce, 2 cups of mozz, four noodles, and the remaining cheese mixture. Layer with 2 cups of mozz., 1 cup meat mixture, and remaining noodles, meat sauce, and mozz. Cook on low 4-5 hours or until noodles are tender. Yields 8 servings (then freeze leftovers if you don't want to eat the rest the next day).

I am planning to make this (hopefully next week) for Sara, David, and Tom with garlic bread, and a Caesar Salad (LOVE the Caesar Salad Supreme kit from Safeway!!).

Beautiful sunrise this morning. Yay, God!! And, I get to work today!!!

Enjoy, and have FUN today.

Love,

MM

Smoked Cornish Game Hen Salad

As promised:

The tasty remains of the bird(s) from yesterday
Light Mayo or Greek yogurt
Red onion - tiny dice
Celery - tiny dice
Red Grapes - cut in quarters
Walnut pieces - chopped
Wright's Liquid Smoke - just a few drops
Garlic Salt
Pepper

Mix, and chill. Great to serve in an avocado half!!

Enjoy, and have FUN today (despite the return of RAIN)!

Love,

MM

Roasted Cornish Game Hens

These wonderful, moist birds are a delightful change from chicken or turkey!!

2 Cornish Hens - fresh if you can find them, or thawed, rinsed, and patted dry
Lemon - cut in half lengthwise
Lime - the same as lemon
Soft butter
Fresh thyme
Sage
Johnny's Garlic Spread (dry herb combo)
Freshly ground sea salt and pepper

Preheat oven to 375.

Stuff the cavity with lemon and lime halves. Make a paste with the butter, herbs and S&P. Rub liberally all over birds, and carefully under the skin if you can. Roast (basting with pan drippings) for about an hour til a leg wiggles easily, and the birds are browned. Let rest for at least 10 mins. before carving. I would serve this with lemon peppered buttered orzo, and steamed asparasus. I will post my smoked cornish game hen salad tomorrow, in case you have leftovers.

Enjoy the Blessing of a sunshine day!!

Love,

MM

Gingered Chicken Thighs

I received this recipe on-line yesterday from "Taste of Home", and made my own modifications. This was part of Myra's and my feast last night. Tender, Juicy, and Delish!!

4 large boneless, skinless chicken thighs
1 T. ground ginger (freshly grated is better if you have it and the time)
1 T. lime juice or crystallized lime if you have it (I used both)
Half a can of Light Coconut Milk
1 T. honey
1 T. reduced-sodium soy sauce
1 t. curry powder
1 garlic clove - minced (I always buy Safeway's minced garlic in a jar, and I used more)
1 t. smoked paprika (I added this spice which is amazing - LOVE it!!)
1/4 t. crushed red pepper flakes
Chopped green onion tops (I added these for color and more flavor)

Put thighs in a large zip lock bag. Mix all other ingredients, and pour over chicken. Marinate in fridge for at least 4 hours - turning to coat a couple of times. Preheat oven to 350. Spray glass baking dish with olive oil Pam. Place thighs in dish, with a little of the marinade. Pour out rest. Bake til done (around 20 mins. - your kitchen will smell divine).

Their recipe called for baking them in a peanut sauce (which I did not do), but here it is in case you want to (or use it for dipping):

2 T. chicken broth
2 T. O.J. (this was also in their original marinade recipe which I omitted)
1 T. reduced-fat creamy peanut butter
1/2 t. ground ginger

Whisk together.

Another BEAUTIFUL sunny day on tap. Get out there, and savor the feel of warmth on your face (apply sun block/screen first, K?).

Love,

MM

Opening Day Fare for the Mariners

Thanks, Curt, for the inspiration for today's entry!!

As you tune in at 7 on ROOT to watch the first pitch, how 'bout making a good old fashioned chili dog with yellow mustard piled high with shredded sharp cheddar, or a Louisiana Hot Link with mayo and caramelized sweet onions?? Add to that some Alexandria Sweet Potato Tatar Tots with MM's Horseradish sauce:

Cream horseradish
Sour cream
Lemon juice
Worcestershire
A couple of drops of hot sauce
Freshly grated black pepper

Sit back, relax with a cold one, and Enjoy. Play Ball!!!!!

Love, and Happy Friday :)

MM

Tomato and Zucchini Au Gratin

I love both toms. and zuccs. so this one is a "natch"!!!

1 garlic clove - peeled
1 lb. zucchini (about 2 medium) - ends trimmed, and thinly sliced
8 small firm tomatoes (Campari are the best!!!!!!) cored and thinly sliced (thanks for my tomato knife, A.D.)
2 T. EVOO
1t. lemon thyme (or regular)
Lemon pepper
1 c. freshly grated Parmesan

Preheat oven to 450. Rub the bottom and sides of a large oval porcelain (thanks, Sue V. for mine), or glass gratin dish with the garlic. Alternating slices of tomatoes and zuccs, arrange the veggies in a single layer over the bottom. Sprinkle with oil, thyme, and lemon pepper, as well as the cheese. Add additional layers repeating the toppings. Bake uncovered until veggies are a little soft about 20 mins. Do watch closely - that's a HIGH temp. Serve with my beans and greens salad from yesterday's post to which I added some kalamatas, obtw, and a warm artisan loaf of bread with soft butter for a delightful meatless meal. Good for Melanie, A.D.

I am doing Herb Roasted Turkey slices by Columbus in the Deli today. Should be BUSY.

Count your Blessings, and Have FUN!!

Love,

MM

White Beans and Tuna Salad with Parsley Vinaigrette

I found this on Epicurius.com, but amended it, of course:

SALAD
Half a can of reduced sodium small white beans - drained and rinsed
Trader Joe's Tuna in water (pink can - no sodium added)
One celery stalk - diced
One hearts of palm stalk- cut into circles
Green onions - I cut the green parts with a scissors - MUCH more efficient
2 Conchicons - tiny dice
2 Radishes cut into thin circles
Asparagus tips - lightly steamed and chilled
Baby Spinach leaves - destemed

DRESSING
1 T. EVOO
2 T. Lemon Juice
2 T. White Balsamic Vinegar (T.J's $2.29!!)
1 t. Minced Garlic
Sea Salt
Garlic Pepper
A big handful of Parsley - torn into tiny pieces

Mix vinaigrette and chill. Mix all ingredients for salad (except spinach). Serve with vinaigrette on a bed of the baby spinach leaves.

I am making this for my lunch today! :)

Bon Appetit!!!!!

Have FUN today - I intend to at work.

Love,

MM

A Quick and Delish Ham Mini Sammie

I had two of these for lunch yesterday, and made some for my peeps, as well. YUMOLA

King Hawaiian Sweet rolls - split
A couple of pieces of ham (cut to fit the roll)
Half a pineapple ring (I used the ones left over from my Easter Ham - you could sprinkle ginger on them out of the can)
Wasabi Mayo (or you could blend horseradish mustard with mayo, but the wasabi is outstanding)

OMGosh is this GOOD!!!

I intend to be a farmer today, and plant my seeds in pots on my balcony - lemon basil, lime basil, garlic chives, and parsley. My hearty herbs made it through the winter (bay leaf tree, lemon and lime thymes, sage, marjoram, rosemary, and oregano). It is SO much fun to grow your own herbs and harvest as needed. I HIGHLY recommend it!!

Have FUN today!!

Love,

MM

MMMMMMarvelous Halibut!!

I scored a tiny fillet that I am going to bake for dinner, along with some raw shrimp that I will steam with Old Bay. I still have some of my tartar sauce left from yesterday to accompany the halibut. Hot cocktail sauce for the shrimp. Steamed broccoli with lemon/whole grain mustard/butter sauce, and a baked red potato will fill out my bill of fare.

Halibut steak
Southwest 2 cheese blend (shredded) with jalapeno and cheddar
Mayo (I always use lite)
A little flour
Sour cream
Lemon juice
Green onions chopped green parts only
Dill

Preheat oven to 425. Spray baking pan with olive oil Pam. Mix together mayo, lemon juice, cheese, flour, sour cream, onions, and dill. Smooth over fish. Bake for 10 mins. at that temp, then reduce to 350, and bake another 15 mins. or until fish flakes easily with a fork. I'm already smacking my chops in anticipation!!!!

Enjoy our SECOND day of Sunshine.

Love,

MM

My Easter Menu!!

Probably won't post tomorrow cuz I am going to our Pancake Breakfast at Church early. So here is our feast (for 7):

Smoked Trout with MM's Tartar Sauce (for Wilma)
Relish tray - large black olives (duh!), spiced red apple rings (for A.D.), endive spears filled with
the Boursin cheese I made, mild pickled okra spears, and conchicorns
The Ham I posted yesterday
Asparagus with a ginger lemon dressing
Potato Salad (Bonita)
Tossed Salad (Janinne)
King Hawaiian Rolls
Cherry Cheesecake (Andrea)

Sounds YUMOLA to me!! Hope you all have a Wonderful Easter. He is risen, indeed!!!!!

Love,

Deb(AKA Machete Milletti)

MM's Ham (in the crock pot)

It is Good Friday. Such a serious day, but Sunday's a coming!! YAY.

Here's is how I always do my Easter Ham:

Spiral cut ham
Horseradish mustard
Brown Sugar
A soup can size of pineapple rings in their own juice
Whole cloves (GOSH, are they ever EXPENSIVE!!)
Ginger Ale (about a cup)

Place ham in crock pot. Pour ginger ale and some of the pineapple juice over the ham. Slather ham all over top and sides with mustard, and sprinkle heavily with brown sugar to form a paste. Affix pineapple rings with cloves to ham. Let cook while you are at Church on low for a couple of hours. Plate slices surrounded by the pineapple rings. YUMOLA.

Love others today!!

MM

Pizazz Burgers

My neighbors were "Q"ing burgers last night, and the aroma was TDF!! So, here's a little bit of an exotic one:

1 lb. ground beef
1 t. sea salt
4 t. low sodium soy sauce
1 t. grated lemon rind
1/4 t. ground ginger
1 T. lemon juice

Mix beef lightly with salt, 1 t. soy sauce, lemon rind, and ginger. Shape into four patties about 1" thick. Mix remaining 3 t. soy sauce with lemon juice, and brush over patties. Broil or grill 4" from heat, basting with remaining soy mixture - about 6 mins. per side, or until meat is done as you like it. These could also be made with ground chicken or turkey, tho to those I would add thyme.
Serve with Bush's Home Style Baked Beans (add caramelized onions and a touch of cream horseradish for more pizazz), and some buttered sweet white corn (on the cob if you can find it).

Enjoy, and have FUN today.

Love,

MM

Smoked Trout with MM's Tartar Sauce

This is for our DEAR departed Wilma Price!!!!!! God is the lucky one today. She LOVED to go on their camping (in a comfortable trailer), and fishing trips. They gave me two trout that they had smoked which are in my freezer. I will thaw, and serve this Easter Sunday along with my sauce.

Smoked Trout Fillets
Lemon pepper

Sauce:
A half a cup or more of mayo (I use lite) depending on how much you need to make
A hearty squeeze of lemon juice
Dried Dill
Tiny diced - almost shaved - red onion
Dill pickle relish plus, a little of the juice from a jar of dill pickles

Arrange trout on a platter surrounded by lemon wheels and fresh dill fronds. Sprinkle with lemon pepper. Chill sauce, and serve to accompany.

We Loved You, Wilma.

MM

Tarragon and Garlic Pepper Crusted Orange Roughy

Must be thinking a lot about fish lately.......

1/4 c. orange juice
4 fillets of orange roughly
1 T. fresh tarragon chopped
1 T. garlic pepper
Grated zest of 2 oranges minced
A squirt of lime juice
Pam Olive Oil Spray

Preheat oven to 325. Pour orange juice into a shallow baking dish. Spray fish with Pam. In mixing bowl combine tarragon, garlic pepper, minced Orange zest, and lime juice. Sprinkle mixture on top of fish, patting it lightly to form a thin crust. Bake for 20-30 mins. til fish flakes easily with a fork. ENJOY!!

Back to work today. YAY. And, Andrea is taking me to a Thai restaurant for dinner tonight. YUMOLA!!

Have FUN, and Carpe Diem!!

Love,

MM

P.S.

To yesterday's salad (which was YUMOLA, btw), I added lots of feta, and garlic pepper.

Have FUN today.

Love,

MM

Marinated Veggie and Dry Salami salad with a whole grain mustard vinaigrette

I alluded to this salad a few posts ago - here is my entire recipe, and what I am making today:

2-3 Hearts of Palm sliced into circles
Lots of marinated Artichoke quarters
A half a can of garbanzo beans drained and well rinsed
Minced red onion
Minced garlic
Kalamata olives sliced lengthwise
Radishes cut into slivers
Jicama cut into tiny dice
Celery - tiny dice
Persian cucumber - tiny dice
Half an Orange Pepper cut into small squares
Dry salami cut into small squares
Fresh parsley chopped
EVOO
Red Wine Vinegar
Dijon's Whole Grain Mustard
S&P

Put all cut veggies and salami in a deep bowl. In a smaller mixing bowl, add red wine vinegar, parsley, garlic, mustard, and S&P. Whisk together, and while still whisking, add EVOO in a steady stream til emulsified. Pour over salad, mix, cover, chill, and savor!! Think I will get a small artisan loaf of bread from Safeway after Church to accompany. YUMOLA!!!!!!!

Happy Palm Sunday, and have FUN today.

Love,

MM