Sumptuous Steak Stir-Fry

I just read this in this month's Sunset mag., so here it is with my additions and subtractions:

1 lb beef top round steak, cut 1" thick.
1 small yellow bell pepper, cut into strips
1 small red bell pepper, cut into strips*
1 cup broccoli florets
2 medium carrots, sliced
1/2 cup fresh snow peas, trimmed
1/2 cup fresh sugar snap peas, trimmed*
1 stalk of celery, sliced
1/2 cup edemame (I would not use this)
2 cloves of garlic, minced
1/4 cup Thai basil, chopped*
1/4 cup water
Sea salt
Freshly ground pepper
1/3 cup sesame-ginger stir-fry sauce
1/4 t. crushed red pepper
3 cups hot cooked brown or white rice, prepared without butter or salt

Combine veggies and one half of the garlic in a large non-stick skillet. Cover and cook over med. heat 3-5 mins. until crisp tender adding additional water if skillet becomes dry. Remove, and keep warm. Meanwhile, cut beef steak lengthwise in half, then crosswise into 1/8-1/4" thick strips. Combine with remaining half of garlic. Heat same skillet over medium-high until hot. Add half of the beef mixture, stir-fry 1-2 mins. or until surface of the beef is no longer pink - do not overcook. Remove from skillet; season with salt and pepper. Keep warm, and repeat with remaining beef. Return all beef and veggies to skillet. Add stir-fry sauce, basil, and crushed red pepper, as desired. Cook and stir 1-2 mins. until heated through. Serve over rice.

"Sometimes we have many reasons to be unhappy, and not many reasons to be happy. Our task is to be unreasonably happy!"

Keep dry out there, and have FUN.

Love,

MM

Feta Spread

I saw this one in a mag. that came in our paper this morning - I made the addition of lemon juice (and they said to use dried herbs, but since I grow almost all my own, I will harvest what I need for this recipe):

8 oz. crumbled feta cheese
1 clove of garlic, minced
1/2 t. fresh oregano, finely chopped
1/2 t. fresh marjoram, finely chopped
1/2 t. fresh dill, finely chopped
1 pinch dried crushed red pepper
1 good squirt of lemon juice
2 T EVOO

In a small bowl, use a fork to stir together all the ingredients until combined. The mixture should still retain a chunky texture (make a creamier version by combining the ingredients in a food processor and pulsing 6-8 times). You can serve this with warm pita wedges, veggies, and Greek olives, or spread on lamb burgers. Sounds yumola to me!!

"With God behind you, and His arms beneath you, you can face whatever lies ahead of you!" from today's Our Daily Bread.

Have FUN today.

Love,

MM

Dill Grilled Veggie Packets

Hope you all had a wonderful Memorial Day. I couldn't get to my blog yesterday, but this is the one I was going to post (and, I did make them - DELISH!!):

2 cups sliced fresh mushrooms
2 cups sliced zucchini
2 cups broccoli flowerettes
1/2 medium red pepper, cut in strips
Sweet white onion, cut into strips
2 T. EVOO
2 T. minced fresh dill
1 T. minced fresh lemon basil*
1/8 t. lemon pepper*
1/8 t. Johnny's Garlic Spread*
1/8 t. freshly ground pepper

Spread out 6 double thickness of heavy-duty foil, and place equal amounts of veggies on each. Sprinkle with herbs, spices, and olive oil. Seal tightly. Grill covered, over med. heat for 15 mins. or until tender (you can also do these in the oven at 375). Open packets carefully to allow steam to escape. Bon Appetit!!

Carpe Diem!!!

Love,

MM

Smoked Gouda and Caramelized Onions Stuffed Turkey Burgers

I came up with this as one of the offerings on my birthday partay menu when I lived in the Cambodian house, and there none left:

1&1/2 lbs. ground turkey
Large sweet white onion, cut into strips
Smoked Gouda, sliced
Minced garlic
Freshly ground pepper
Fresh sage leaves, chopped
1 T. butter
Montreal Steak Seasoning

Shape the patties, sprinkle with the Montreal, and make sure there are two for every one finished burger. Caramelize onions in butter. Lay Gouda slices on top of bottom pattie. Top with onions, garlic, pepper, and sage. Place top pattie on and press down - making sure to seal the edges. Grill or broil. Let rest at least 5 mins. before devouring!

Savor EVERYTHING!!!

Love,

MM

Chipotle Lime Black Bean Burgers

Inspired by the Black Beans "burgers" I did at work yesterday, but NOT wanting 700mg of sodium per...here is a veggie suggestion I just came up with for your M. Day "Q":

Can of black beans, drained and rinsed well
1/3 cup frozen white corn, thawed
1/4 cup cooked brown rice
1/3 cup sweet white onion, tiny dice
1/3 cup roasted red pepper, diced
1/3 cup diced tomatoes with green chiles
1 egg
1 fresh small jalapeno, tiny dice
EVOO
A small splash of rice vinegar
A small splash of LOW sodium soy sauce
A pinch each of smoked paprika, cumin, and chipotle powder
Freshly ground pepper
Johnny's Garlic Spread or garlic powder
A big squeeze of lime juice

Caramelized onions (to top burger)
Pepper Jack cheese slices

Mash half the beans, and leave the rest whole. In a med. bowl, combine all ingredients, and mix well. Form into patties, and brush with EVOO. Grill or broil til lightly blackened (keep turning!!) Top with caramelized onions and pepper jack. Or, serve open face with a squeeze of lime and plain Greek yogurt or sour cream. This one will open your eyes!!!!

Enjoy this SPLENDID day we have in front of us!

Love,

MM

Kicked Up Burgers

This recipe is part of my M.Day "Q" menu:

1&1/2 lb. burger
1/2 cup Pace Picante Sauce
1 envelope dry onion soup mix
Pepper Jack cheese slices*
Lettuce
Tomato slices
Avocado slices

Mix the beef, picante sauce and soup mix thoroughly. Shape firmly into 6 burgers, 1/2" thick each. Lightly oil the grill, and heat to medium. After you flip the burgers, top with Pepper Jack. Serve on sesame seed soft buns with lettuce, tomato, and avocado. YUMOLA!!

Enjoy the BEAUTY of your world today!!!

Love,

MM

Cucumber Dill Stuffed Cherry Tomatoes

Here's another amended pretty appetizer for your M.Day feast from Taste of Home:

24 cherry tomatoes
3 oz. garlic herb cream cheese, softened*
2 T. lite mayo*
1/4 cup finely hand chopped peeled cucumber
1 T. finely chopped green onion
2 t. minced fresh dill
Dill fronds for garnish

Cut a thin slice off the top of each tomato. Scoop pulp out with a small melon baller, discard. Invert tomatoes onto paper towels to drain. In a small bowl, combine cream cheese and mayo til smooth. Stir in cucumber, onion, and dill. Put mixture into a zip lock baggie, and cut off a small end at the bottom to make it easy to pipe into tomatoes. Garnish with a small dill frond. Chill.
I want to eat these right now!!!

Have FUN today - I know I will - I am doing Pineapple Habenero Sauce with Kirkland Signature Italian Meatballs at work. Busyola and Funola.

Love,

MM

Mint Watermelon Salad

Here's one to start prepping you for your M. Day feast:

1 T. lemon juice
1 T. EVOO
2 t. sugar in the raw*
6 cups cubed seedless small "personalize-size" watermelon (which is much sweeter)*
2 T. lemon mint*
Lemon wedges

In a small bowl, whisk the oil, lemon juice, and sugar. In a large bowl, combine watermelon and mint. Drizzle with lemon mixture, and mix to coat. Chill. Serve with lemon wedges. Tip: blend any left-over salad into smoothies.

Bon Appetit!!

Love,

MM

Stuffed Strawberries

This appetizer caught my eye in Healthy Cooking, but I changed the stuffing from Blue Cheese and cream cheese (which I might try as well) to plain Greek yogurt (oh oh, that leaves you out, Al!!):

16 large strawberries, stems and bottoms cut off, and middle scooped out
Plain Greek yogurt*
3 T. pecans, toasted and finely chopped
3 T. brown sugar
1/2 cup balsamic vinegar (brought to a boil, cooked until reduced by half, and cooled)

Fill each strawberry with yogurt. Top with sugar and nuts. Drizzle with balsamic. Enjoy with a glass of champagne!!

Sounds very refreshing to me.

Have FUN out there today.

Love,

MM

Eggplant and Prosciutto Rollatini

"This recipe was adapted to use the traditional flavors of Classico's Tomato and Basil Sauce". I adapted it further by sustituting Roasted Garlic Alfredo - and this is not for the faint of heart:

1 eggplant, peeled and cut lengthwise into 1/4" strips
1 egg, beaten
1 cup Italian seasoned bread crumbs
2 T. EVOO
1 cup ricotta cheese
10 THIN slices prosciutto
1/4 cup chopped fresh basil*
14 oz. jar of Roasted Garlic Alfredo Sauce*
2 cups shredded mozzarella
1 8 oz. package of angel hair pasta

Dip the eggplant slices in egg, then coat with bread crumbs. Heat the oil in a large skillet over med. high heat. Fry the eggplant on each side until golden brown. Remove to a paper towel lined plate to drain. Preheat the oven to 350. Spread a thin layer of ricotta and sprinkle with basil onto each slice of eggplant. Place a slice of prosciutto onto each one. Roll up tightly, and place - seam side down - in a 9x13" baking dish. Pour pasta sauce over the rolls, and top with mozzarella. Bake for 15 mins. until the cheese is melted and lightly browned. While the eppglant rolls are baking, bring a large pot of lightly salted water to a boil. Add the angel hair pasta, and cook for 2-3 mins. until tender. Drain. Serve eggplant rolls and sauce over pasta with a crisp salad and garlic bread. YUMOLA!!

Hope you all have a wonderful (tho soggy) day! And, think about this "Our character is measured by what we do when no one is looking."

Love,

MM

Stuffed Portabello Caps with Chicken and Parmesan

This one is for YOU, A.D.!!! (from Clean Eating mag.):

Preheat oven to 375. Mist a large baking sheet with olive oil cooking spray. Arrange bone-in skinless chicken thighs on sheet. Bake until chicken is cooked through - about 30 mins. Set aside to cool. Keep oven at 375. With a fork, shred meat from bone into 2" pieces. In a large bowl, combine chicken, 1/2 cup chopped red onion, 4 egg whites, 1/4 cup Panko bread crumbs*, 3 T. grated Parmesan. 2 T. chopped fresh parsely, 1 T. chopped fresh basil*, 1 t. dried tarragon, 1/4 t. freshly ground pepper, and sea salt to taste; mix well. Arrange 8 portobello mushroom caps, stemmed, on a baking sheet. Spoon chicken mixture lightly into caps, dividing evenly. Top with a little more Parmesan*. Bake for 15-20 mins. until chicken mixture is golden brown and mushrooms soften.

Editor's note - this is not my normal format, but I was just copying it (with my revisions) the way it was written in the mag.

Have FUN today!!

Love,

MM

Lemon and Garlic Marinated Flat Iron Steak

Here's one to "Q" this weekend:

1 lb. beef flat iron steak
Sea salt
Freshly ground pepper
2 T. EVOO
6 garlic cloves, minced
4 scallions, chopped
4 bay leaves, broken into pieces
1/4 cup fresh lemon basil, chopped*
1/4 cup fresh lemon thyme leaves*
2 lemons, very thinly sliced
Vegetable oil - for brushing

In a glass baking dish, season the steak with S&P, and rub with olive oil. Spread the garlic, scallions, bay leaves, basil, and thyme all over the steak. Cover both sides with the lemon slices. Cover and refrigerate for 24 hours. Brush the grill with vegetable oil (or you can do this under the broiler). Season again with S&P. Grill over moderately high heat until medium rare (3 1/2 mins. per side). Transfer to a carving board, and let rest for 5 mins. Thinly slice across the grain. Serve with roasted veggies brushed with EVOO.

Happy FRIDAY. I urge you again to Get out there and buy some herb plants (lemon thyme, lime thyme, lemon basil, Thai basil, a bay tree, sage, marjoram, oregano, dill, garlic chives, parsley, and rosemary). It is just SO much FUN to harvest your own herbs for your gastronomic creations.

Love,

MM

Strawberry Spinach Salad with Smoked Turkey

I made this up yesterday for lunch (DELISH):

Baby spinach (de-stemmed)
Slivered almonds
Applewood smoked turkey (Oscar Mayer - Carving Board) sliced thin
Strawberries, sliced
Red onion, diced
Lite House Raspberry Walnut dressing with a squirt of lemon juice added
Freshly ground pepper

OMGOSH was that ever good. Still waggin' my tail over it!!!

Enjoy and have FUN today!!

Love,

MM

Cold Peanut-Sesame Noodles with Ma La Oil

Read this by Andrew Zimmern in Food and Wine (to which I made additions, of course):

1 T. minced fresh ginger
1/3 cup reduced sodium* soy sauce
3 T. toasted sesame oil
3 T. natural, unsweetened, salted peanut butter
3 T. Sugar in the Raw*
3 T. rice vinegar
2 T. sake
1 T. lime juice*
1 garlic clove, minced
3 T. tahini
1 small shallot, minced
5 t. roasted peanut oil
1 lb. dried Chinese egg noodles
1/2 large seedless cucumber - peeled halved lengthwise, seeded, and cut into fine matchsticks
4 scallions, thinly sliced

In a blender, combine the ginger, soy sauce, sesame oil, peanut butter, sugar, vinegar, sake, garlic, sesame paste, lime juice, shallot, and 3 T. of the peanut oil, and puree until smooth. Transfer the sauce to a bowl, and refrigerate for 45 mins. In a large pot of boiling water, cook the noodles until al dente. Drain, and rinse under cold running water until chilled. Shake out the excess water, and blot dry; transfer the noodles to a bowl - toss with the remaining peanut oil. Add the peanut-sesame sauce, and toss well to coat. Garnish with the cucumber and scallions, and drizzle with Ma La Oil.

Ma La Oil

3/4 cup roasted peanut oil
1 T. minced fresh ginger
1 star anise pod
1/2 small cinnamon stick
1 small shallot, minced
1 garlic clove, minced
2 T. Sichuan ground peppercorns
1/2 cup dried hot Chinese chiles
1/4 cup toasted sesame oil

In a small saucepan, heat the oil over low heat to 175. Add the ginger, star anise, cinnamon, shallot, garlic, pepper, and chiles, and cook over moderately low heat until the oil reaches 225. Simmer at 225 for 5 mins. then transfer to a heat proof jar, and let cool. Stir in the sesame oil.

"A well-chosen word can speak volumes".

Have FUN today!!

Love,

MM

Roasted Chickpeas with Garam Masala

These make a DELISH snack:

2 cans (15 oz.) chickpeas (garbanzos), rinsed and drained well
3 T. EVOO
1 1/2 t. garam masala
1/2 t. sea salt
1 t. Johnny's Garlic Spread (dry rub)*

Preheat oven to 350. Gently roll chickpeas between clean kitchen towel to blot dry, and remove any papery skins. Divide beans between two rimmed baking sheets. Sprinkle with oil. Mix dry ingredients, and spoon over - mixing well to coat. Spread out in even layer. Bake stirring occasionally til chickpeas are crisp all the way through (about 75-80 mins.) Add more salt at this point if you like. Serve warm.

Another gorgeous day on tap. Carpe Diem!!

Love,

MM

Lime and Herb Butter for Corn on the Cob

This is what I always make, and it is YUMOLA:

White corn on the cob
Butter
Lime juice
Smoked paprika
Cumin
Sea salt

Mix, microwave, pour over corn. Tip: put a T. of sugar in the raw in your corn water.

80 degrees today. OMGOSH!! YAAAAAAAAAAAAAAAAAAAAAAAAAAAAY!!!!!

Love,

MM

Zucchini and Thai Basil Pancakes

This one is for my Beautiful Mom up in Heaven:

1 cup flour
1/2 t. baking soda
1 scant t. sea salt
1 large egg
1 cup coarsely shredded zucchini, drained and squeezed dry in a kitchen towel
2 green onions, sliced on a diagonal
1/4 cup Thai basil (I grow this on my farm, and I encourage you to get a plant) chiffonaded - Plus some small basil sprigs
Some fresh dill fronds, clipped into tiny pieces*
About a 1/4 cup canola oil, divided

Preheat oven to 250, and set a baking sheet in it. Mix flour, baking soda, and salt in a medium bowl. Add egg and 3/4 cup water, and whisk until smooth. Stir in zucchini, onion, basil, and dill.
Heat an eight inch non-stick frying pan over med. high heat. Spoon in 1 T. oil, and swirl to coat. Spoon on 1/4 of batter, and immediately smooth out evenly to a circle. Cook until underside is deep brown (about 2 mins.). Flip, and add a little oil if pan looks dry. When done, place on baking sheet to keep warm while you make the rest of the pancakes. Garnish with basil sprigs, and serve with sour cream*.

I'm headed outside to read my new Rachael Ray in the SUN. YAY!!!!

Love,

MM

MM's Potato Salad

This one is for YOU, Kathy Vedder:

Russet potatoes (or baby reds) quartered, boiled til fork tender, then cubed
Red onion, tiny dice
Celery, tiny dice
Green olives, sliced
Crumbled bacon
Dill pickle relish
Dill
Lemon thyme
Lemon pepper
Light mayo
Whole grain mustard
Hard boiled eggs
Smoked paprika

Mix, top with sliced eggs (sprinkle smoked paprika on egg slices), chill, and enjoy!!

LOVE this weather, have fun OUTSIDE today.

Love,

MM

Sour Cream and Brown Sugar Strawberries

A wonderful treat from Simple and Delicious:

Whole strawberries with green tops attached
Sour Cream
Brown sugar

Put sour cream and brown sugar in two separate bowls. Dip strawberries in S.C. then Sugar. Savor!!!

Happy Friday, and ENJOY the SUN!!!

Love,

MM

Rustic Antipasto Tart

An eye-catching treat:

1 sheet refrigerated pie pastry
1 sheet parchment paper
2 T. prepared pesto (Costco's is the BEST!!)
1 cup shredded part-skim mozzarella, divided
4 oz. sliced turkey pepperoni, chopped
1 jar (7 oz.) roasted sweet red peppers, drained, and thinly sliced (or roast your own)
1 jar (7 1/2 oz.) marinated artichoke heart quarters, drained
1/4 red onion, finely chopped*
1 T. water

Unroll pastry onto a parchment-lined baking sheet. Spread with pesto to within 2" of edges. Sprinkle with 1/2 of the cheese. Layer with pepperoni, onion and 1/4 cup cheese. Top with peppers and artichokes. Sprinkle with remaining cheese. Fold up edges of pastry over filling - leaving the center open. Brush pastry edges with water. Bake at 425 for 25-30 or til crust is golden brown. Watch carefully at that high heat.*

Gonna be a gorgeous day. Enjoy it, and go buy some herbs that you will use in your gastronomical creations!!

Love,

MM

Cajun Fish Tacos

Here's one to brighten up this drizzly day:

2 pkgs. (7.6 oz.) frozen lemon butter grilled fish fillets
3 cups broccoli coleslaw mix
1/2 cup thinly sliced sweet red pepper*
1/2 cup lite mayo
1 T. lemon juice
1 t. sugar
1 3/4 t. Cajun seasoning, divided
4 whole pita breads, warmed
Lemon wedges

Cook fish according to package directions. Combine the coleslaw mix, red pepper, mayo, lemon juice, sugar, and 1 1/2 Cajun seasoning in a small bowl. Slice fillets. Spoon coleslaw mixture onto pita breads, and top with fish. Sprinkle with remaining Cajun seasoning. Garnish with lemon wedges.

A thought to ponder - "I find that it is not the circumstances in which we are placed, but the spirit in which we meet them that constitutes our comfort." Elizabeth King

Carpe Diem!!

Love,

MM

MM's Stuffed Meatloaf

Al, this one is for YOU!!

1 1/4 lb. ground beef
1 egg
A palmful of panko bread crumbs
Mild chopped green chiles (optional)
Bacon (I use Hormel real bacon pieces and bits) (optional)
A little A-1
String cheese (I usually use 3 - 2 pepper jack, and 1 regular)
1/3 cup milk
Chopped sweet white onions
Johnny's Garlic Spread
Freshly ground pepper

Place burger in a large bowl. Add egg, milk, breadcrumbs, A-1, chiles, onion, and bacon. Mix thoroughly. Spread half lengthwise in a meatloaf pan. Lay the string cheeses side by side down the middle. Cover with rest of mixture, and tuck in sides and ends with a wooden spoon. Top generously with Johnny's Garlic Spread and pepper. Bake at 325-350 for about an hour. Let sit (very important) for at least 10 mins. (covered with foil) before cutting. YUMOLA.

Have FUN today.

Love,

MM

Tuscan Parmesan Pork Chops

Let's do "the other white meat" today:

3/4 cup zesty Italian dressing
2 T. Dijon mustard
4 bone-in pork loin chops (7oz. each)
1/2 t. sea salt
1/4 freshly ground pepper
2/3 cup shredded Parmesan cheese
A couple of stems of Lemon Thyme*
1/4 cup finely chopped fresh oregano*
1/2 cup finely chopped hazelnuts

Combine dressing and mustard in a large resealable bag. Add the pork; seal the bag and turn to coat. Refrigerate for at least an hour. Drain and discard marinade. Sprinkle pork with S&P. Combine cheese, thyme, oregano, and hazelnuts in a small bowl. Coat chops with cheese mixture. Place on greased 15x10 baking pan. Bake at 400 for 14-18 mins. or until internal temp. is 145. Bon Appetit.

How Wonderful that the SUN is out. YAAAAAAAAAAAAAAAAAAAAAY!!
Have fun in it.

Love,

MM

Creamy Caper Sauce

Here's one to accompany fish, chicken or pork:

2 cloves (or more) of minced garlic
3 shallots chopped
1 -2 T. EVOO
1 t. lemon juice*
1 cup dry white wine
1 T. capers (again, or more)
1/2 cup sour cream
1/4 cup Dijon style mustard
Chopped parsley - a palm full

Saute garlic and shallots in oil. Add wine and lemon juice, and simmer til reduced by half. Add parsley. Whisk in Dijon. Remove from heat and whisk in sour cream. Use immediately. YUMOLA!!

What a SPECTACULAR day!! Get outside NOW.

Love,

MM

2-fer!!

In case I don't have a chance to post tomorrow morning, here are two in honor of Cinco de Mayo and The Kentucky Derby:

Chorizo, Refried Black Beans, Cheese, and Green Chiles Enchiladas

1 lb chorizo
1 can refried black beans
1 small can mild chopped green chiles
Small sweet white onion - finely chopped
A cup or more of 4 shredded Mexican cheeses
Medium flour tortillas
A big can of Green Enchilada Sauce
One small can red enchilada sauce
Salsa Verde
Sour Cream
Black Olives

Brown chorizo, and onions in a non stick pan. Drain. Mix chiles into refried beans. Spread on one half of each of the tortillas. Add chorizo and onions. Roll. Pour enough of the red Enchilada sauce to cover the bottom of a glass 9x13 baking pan. Place enchiladas - seam side down - side by side in pan. Cover with green sauce and salsa verde. Sprinkle with cheese, and bake at 350 til cheese has melted, and is bubbly. Garnish with sour cream, black olives, and a Margarita!!

Mint Julep

1/3 cup water
2/3 cup sugar, plus more for garnish
3 bunches mint
1 bottle Southern Whisky
1 egg white
Mint or lavender sprigs for garnish

Make a mint flavored simple syrup by boiling water and sugar with two bunches of roughly torn and bruised mint in a large sauce pot. Boil just until the sugar dissolves completely. Cool and strain the mint out of the mixture. Add bottle of whisky to the infusion. Stuff the empty bottle with the last bunch of fresh mint leaves, and fill with the simple syrup/whisky mixture. Cap and put in freezer overnight. It will freeze to a slushy consistency for serving. Glasses: dip the rim of each glass in egg white, then in sugar for a frosted appearance, and chill. Fill with mint julep mixture straight from the frozen bottle, garnish with a mint or lavender sprig, and hope your horse comes in first!!!

Have Fun, I know I will tonight!!!

Love,

MM

Shrimp Remoulade

I think all this RAIN has got me thinking about fish!!

3/4 cup minced parsley
3/4 cup minced shallots
3/4 cup minced celery
3/4 cup dill pickle relish*
1 T. minced garlic
3/4 cup Creole hot mustard (or more)
2 T. creamed horseradish
1/4 cup white wine vinegar
1/4 cup canola oil
6 large cooked shrimp (in Old Bay seasoning*)
Shredded ice burg lettuce
Lemon wedges

Mix all ingredients together and chill. This sauce will keep for many weeks - the more it stands, the better it tastes. Marinate the shrimp in 1/2 cup of sauce for each sering. Present on a bed of the shredded lettuce garnished with lemon wedges.

It's impossible to wring your hands when they are folded before God in prayer!!

Love,

MM

Fish and Spinach Roll-ups

I read the word - SPINACH, and I'm in!!

1 package 10 oz. frozen spinach in butter sauce
1 lb. fresh thin fish fillets (your choice at the seafood counter)
3 eggs, beaten
1& 1/2 cups herb seasoned Panko bread crumbs*
1/2 cup finely shredded Parmesan
1 can condensed cream of shrimp soup
1/2 cup sour cream
1/3 cup chopped fresh garlic chives*
1 T. lemon juice
1/4 t. sea salt
1/4 t. dill*

Microwave spinach. Divide fish fillets into 6 or 7 serving pieces. In a medium bowl, combine eggs, bread crumbs, cheese, chives, and spinach. Wrap each fillet around evenly divided portions of the mixture. Place seam side down in a 2 quart glass baking dish. In a small bowl, combine remaining ingredients, and pour over fish. Bake at 350 til fish is done. Serve with lemon crowns.

My, Oh, MY what a RAIN storm last night!!

Happy May 2nd, and HOPE the sun shines on YOU today!!

Love,

MM

Caramel Apple Fondue

I am waggin' my tail just thinking about this:

A 12 oz. jar of caramel ice cream topping
A couple of those butterscotch puddings that come in a 6 pack
1/3 cup rum
Apple wedges (sprinkle with lemon to avoid them turning brown)
Hersey's Chocolate Candy Bar sections*

Combine topping, pudding and rum. Cover, and nuke on high for 6 mins., stirring every 2. Transfer to fondue pot, set on burner, dip and savor!!

I see patches of blue sky. That bodes well. May you all be Blessed with a fab. day!! Bon Chance to Jeremy.

Love,

MM