MM's Meatballs

These are easy peasy, and the absolute HIT of every party I take 'em to:

2 lbs. frozen Italian style meatballs
1 jar of roasted garlic Alfredo sauce
1 t. lemon pepper (or Mrs. Dash's Lemon pepper with no salt)
1 t. dill
1/2 t. smoked paprika (if you don't already own this spice, I HIGHLY encourage you to get it!!)

Place frozen meatballs in crock pot. Add sauce, and about half the jar of water. Sprinkle spices over. Stir and cook on low for 3-4 hours. YUMOLA. I even had a little boy at the W.D.S. party yesterday come up to my table asking who had made the meatballs. When I replied, "I did!", he rubbed his stomach, and said, "They are REALLY GOOD!!!". I said, "Great, have some more!".

"Life is not defined by what you have, even when you have a lot."

I am grateful for all of you followers! Thank YOU.

Love,

MM

Sausage Broccoli Calzone

Another YUMOLA here:

12 oz. bulk country* pork sausage
1 & 1/2 t. minced fresh sage
1 tube (11 oz.) refrigerated crusty French bread loaf
Editor's note: you can also use a tube of rolled out crescent rolls with the perforations pushed closed
2 cups fresh broccoli, cut into small flowerettes*
1 cup shredded part skim mozzarella
1 cup shredded sharp cheddar

Cook the sausage until no longer pink; drain. Stir in sage. On an ungreased baking sheet, unroll dough, and pat into a 14x12" rectangle. Spoon sausage lengthwise across center of dough. Sprinkle with broccoli and cheeses. Bring long sides of dough to the center over filling; pinch seams to seal. Turn calzone seam side down. Bake at 350 for 20-25 mins. or until golden brown. Slice and serve with Chipolte Sweet Potato Julienned Fries by Alexia (I just picked up a bag at Safeway in the freezer section). Another Editor's note: make two batches, then cut and freeze individual sammies.

"A leisurely pace accomplishes more than hurried striving."

Have FUN out there today. I KNOW I will!! :)

Love,

MM

Chicken Marsala with Gorgonzola

YUMOLA!!!!!:

4 boneless skinless chicken breasts (or thighs*)
1/4 t. plus 1/8 t. sea salt*, divided
1/4 t. freshly ground pepper*
3 T EVOO, divided
1/2 lb. sliced baby portobellos (crimini) mushrooms
2 cloves of garlic, minced
1 cup Marsala wine
2/3 cup heavy whipping cream
1/2 cup crumbled Gorgonzola cheese, divided
2 T minced fresh parsley

Sprinkle chicken with 1/4 t. salt and pepper. In a skillet, cook chicken in 2 T. oil over medium heat for 6-8 mins. on each side. Remove and keep warm. In the same skillet, saute mushrooms in remaining oil until tender. Add garlic; cook one min. longer. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by a third. Stir in cream and remaining salt. Return to a boil; cook until slightly thickened. Return chicken to pan and top with 1/3 cup cheese. Cook until cheese is melted. Sprinkle with remaining cheese; garnish with parsley. Serve with fresh rosemary/garlic salt roasted red potato wedges, and steamed broccoli with a lemon/mustard/butter sauce. Voila!!

"As positive speech patterns replace your negative ones, the increase in your Joy will amaze you".

Happy Sunday!

Love,

MM

MM's Pork Tomatillo Chile Verde

This was YUMOLA, and garnered Rave Reviews around here:

1/2 jar Santa Barbara Roasted Tomatillo Salsa (Costco)
1 small can sliced black olives
1 lb. pork (chops, steak, small roast), cut into small cubes
1 can low sodium black beans, drained and rinsed
1 can low sodium pinto beans, drained and rinsed
10 oz. can Southwestern style tomatoes and green chiles
14.5 oz can fire-roasted diced tomatoes with the juice
1 small can mild diced green chiles
4 med. tomatillo, husks removed and diced
1 t. minced garlic
1/2 t. ground cumin
1/2 t. ground coriander (use a mortar and pestle to grind whole seeds - WAY better)
3/4 Walla Walla Sweet onion, diced
1/8 t. smoked paprika
1/2 t. freshly ground pepper
Squeeze of fresh lime juice
Sour cream
Fresh cilantro, chopped
Small white flour tortillas

Add all ingredients into a crock pot. Cook on low 8-1o hours. Serve with a dollop of sour cream and small buttered white flour tortillas. Editor's note: this is spicy!!

"Success is failure turned inside out."

Spend your time wisely having FUN today!!

Love,

MM

Rustic Tomato Pesto Tart

I LOVE the idea of rustic tarts - this one using pesto (which I adore - especially the one I get at Costco) sounds DELISH:

1 sheet refrigerated pie pastry
1 & 1/2 cups shredded part-skim mozzarella, divided into 1 cup and 1/2 cup
2 thinly sliced plum tomatoes (I would use Campari - they are sweeter)
1/2 cup light* mayo
1/4 grated Parmesan
2 T. classic Pesto Sauce - Cibo is the brand I buy
1/2 t. freshly ground pepper

On a lightly floured surface, roll the pie pastry into a 14x12" rectangle; transfer to a baking sheet. Prick with a fork, and flute or fold in edges. Bake at 425 for 6-8 mins. or until lightly browned. Sprinkle with 1 cup of mozz., and top with tomatoes. Combine mayo, 1/2 cup mozz., Parmesan, Pesto sauce, and pepper. Spread over tomatoes. Bake 10-12 mins. or until golden brown. Serve with melon balls.

"The human spirit rings with hope at the sound of an encouraging word."

Be a cheer leader for someone today!!! It will add to your FUN.

Love,

MM

Stuffed Chicken Rolls

Here's one for your crock pot so you can have a delish dinner and wonderful aroma w/o turning on the oven. This is for YOU, Al (cuz it's basically a Cordon Bleu):

6 boneless skinless chicken breast halves (8 ounces each)
6 slices Black Forest Ham*
6 slices aged* Swiss
1/4 cup all-purpose flour
1/4 cup grated Parmesan
3/4 t. fresh sage*, hand torn*
1/4 t. smoked* paprika
1/4 t. freshly ground pepper
1/4 cup canola oil
1 can (10 & 3/4 oz.) condensed cream of chicken soup (try to find a low sodium one), undiluted
1/2 cup low sodium chicken broth
Chopped fresh parsley

Place chicken breasts between two sheets of Saran Wrap, and pound to flatten to 1/8" thickness. Place ham and cheese on each breast. Roll up and tuck in ends; secure with a toothpick. In a large resealable plastic bag, combine the flour, cheese, sage, paprika and pepper; add the chicken. Seal bag; toss to coat. Refrigerate for 1 hour. In a large skillet, brown chicken in oil over med.-high heat. Transfer to a 5 qt. slow cooker. Combine soup and broth; pour over chicken. Cook on low for 4-5 hours or until chicken is tender. Remove toothpicks, and garnish with parsley. This would be great with buttered lemon pepper orzo, and some grilled asparagus.

"Watch your words diligently."

Have FUN in the SUN today!!

Love,

MM

Spinach Mushroom Scrambled Eggs

Here's an eye opening yummer for your morning:

1/2 cup thinly sliced crimini* mushrooms
1/2 cup fresh baby spinach, hand torn
1 t. butter
2 eggs, lightly beaten
2 egg whites, lightly beaten
1/2 t. fresh lemon basil*, chopped
1/8 t. sea* salt
1/8 t. freshly ground pepper
2 T. shredded provolone

In a non-stick skillet, saute the mushrooms and spinach in butter til tender. Whisk together eggs, egg whites, lemon basil, S&P, and add to skillet. Stir til almost set. Stir in cheese til completely set. Serve with a slice of cinnamon raisin toast, or mini blueberry muffin.

Carpe Diem!!!!!!

Love,

MM

Gluten-Free Apple Cider Doughnuts

This one is for YOU (and Charlie), Anne Peters!:

2 cups gluten-free biscuit/baking mix
3/4 cup sugar
1 pkg. (1/4 oz.) quick-rise yeast
1 & 1/2 t. baking powder
1/2 t. sea salt*
1/2 t. apple pie spice
1/4 t. ground cinnamon
1/8 t. baking soda
1/2 cup warm water
6 T. butter, melted
1/4 cup unsweetened applesauce, room temp.
1 T. vanilla extract
Cooking spray
Glaze:
1 cup apple cider
1 T. butter, softened
2/3-3/4 cup confectioners' sugar

In a large bowl, mix the first eight ingredients. In another bowl, whisk the water, butter, applesauce and vanilla until blended. Add to the dry ingredients; stir until blended. Cover and let rest for 10 mins. Cut a small hole in the corner of a food-safe plastic bag; fill with batter. Pipe into a 6 cavity doughnut pan coated with cooking spray; filling cavities 3/4 full. Bake at 325 for 11-14 mins. or until golden brown. Cool for 5 mins. before removing from pan to a wire rack. Repeat with remaining batter. For glaze - in a small saucepan, bring apple cider to a boil; cook until liquid is reduced to 3 T. Transfer to a small bowl; stir in butter until melted. Stir in enough confectioners' sugar to reach glaze consistency. Dip each doughnut halfway, allowing excess to drip off. Place on wire rack; let stand until set. Savor while sipping some coffee or tea.

"Be quick to listen, slow to speak, and slow to become angry".

Have FUN today!!

Love,

MM

Refreshing Gazpacho

I made this yesterday right after Church, and let it sit in the fridge. It was absolutely Delish:

Container of Pico de Gallo (I got this at Safeway, you can always chop, chop, chop the
ingredients - white sweet onion, tomatoes, cilantro, if you'd rather)
4 &1/2 cups tomato juice
2 Campari toms., de-seeded, and chopped
2 avocados, cubed
1/2 sweet red pepper, diced
1 Persian cucumber, diced
1 celery rib, diced
1/4 cup cider vinegar
2 T. lime juice, plus a couple of sprinkles of Pure Crystallized Lime
1 clove of garlic, minced
1 t. Worcestershire
Sea salt
Freshly ground pepper

Mix and chill. Serve with a dollop of sour cream. YUMOLA!!!!!

"Nothing takes the place of your presence". So, "be of good cheer" to someone today!!

Love,

MM

Strawberry Greek Yogurt Banana Bread

This just sounds SO delish:

1 &3/4 cups flour
1 t. baking powder
1/2 t. baking soda
1/2 t. sea salt*
1/2 cup brown sugar
3 large ripe bananas, mashed
2 eggs
1 t. vanilla extract
1/2 cup plain Greek yogurt
1 cup strawberries, sliced, plus a couple of extra to place on top in a row.


Mix the flour, baking powder, baking soda and salt in a large bowl. Mix brown sugar, bananas, eggs, vanilla, yogurt and strawberries in another large bowl. Mix the dry ingredients into the wet ingredients. Pour the mixture into a greased 9x5" loaf pan. Top with a row of sliced strawberries. Bake in a preheated 350 oven until golden brown, and a toothpick poked into the center comes out clean, about 60 mins. Serve with butter, and a cold glass of milk!!

"The most direct route between point A and point B on your life journey is the path of unwavering trust in God".

Hope you have a Blessed Sunday!!

Love,

MM

Fair Corn Dogs

"Make you own corn dogs just like at the fair with this rich buttermilk recipe"

1 qt. canola* oil for deep frying
1 cup all purpose flour
2/3 cup yellow cornmeal
1/4 cup white sugar
1 & 1/2 t. baking powder
1 t. sea salt*
2 T. bacon drippings
1 egg, beaten
1 & 1/4 cups buttermilk (substitute: combine either 1 T. of white vinegar or lemon juice with
enough milk to fill a cup)
1/2 t. baking soda
2 lbs. Oscar Mayer Selects New York Style Smoked Uncured Dinner Franks*
wooden sticks

Heat oil in a deep fryer to 365 degrees. In a large bowl, stir together all dry ingredients except baking soda. Stir in the melted bacon drippings. Make a well in the center, and pour in the egg, buttermilk, and baking soda. Mix until smooth and well blended. Pat the hot dogs dry with paper towels so that the batter will stick. Insert wooden sticks into the ends. Dip the dogs in the batter one at a time - shaking off excess. Deep fry a few at a time in the hot oil until that are as brown as you like them. Drain on paper towels. Serve with yellow mustard.

Sounds YUMOLA to me!!

"Do not let your heart be troubled, and be not afraid."

Love,

MM

Summer Strawberry Soup

This was on-line this morning from TOH (Taste of Home):

2 cups vanilla Greek* yogurt
1/2 cup freshly squeezed oj*
2 lbs. fresh strawberries, halved (8 cups)
1/2 cup sugar
Additional vanilla yogurt and fresh lemon mint* leaves

In a blender, combine the first four ingredients in batches; cover and process until blended. Refrigerate for at least 2 hours. Garnish with additional yogurt and mint leaves.

Easy Peasy, and sounds cool and refreshing!!

"God can turn our blunders into wonders."

Have a wonderful Friday.

Love,

MM

Chickpea, Fennel, and Olive Chicken Salad

I think this would be DELISH packed in a container for a picnic along with a baguette (with some herbed Alouette for spreading), and some red grapes:

1 T. lemon juice
1 T. EVOO
1/2 t. freshly ground pepper
1/4 t. sea salt
2 & 1/4 cups finely chopped fennel bulb (1 med.)
1 & 1/2 cups chopped rotisserie chicken breast (or thighs*)
1/2 cup chopped radishes (6)
1/3 cup (or more*) chopped pitted kalamata olives
1/4 cup chopped fresh flat leaf parsley
2 navel oranges, peeled and chopped (I would use Mandarins*)
1 (16 oz.) can of reduced sodium* chickpeas, rinsed and drained

Whisk together first 4 ingredients in a med. bowl. Add fennel and remaining ingredients; toss well, and chill.

"Don't get so busy that you forget to be content".

I declare this to be a GREAT day for all of you!!

Love,

MM

Chimichurri Halibut Tacos AND Hazelnut-Crusted Halibut with Roasted Asparagus

Another Two-Fer, and both of these are for YOU, Peg!!!:

Chimichurri Halibut Tacos:

2 cups fresh flat leaf parsley leaves
2 T. fresh oregano
3/4 t. ground cumin
1/4 t. ground red pepper (cayenne)
5 cloves of garlic, minced*
1/3 cup EVOO
5 (6 oz.) halibut fillets
1 t. sea salt*
1/2 t. freshly ground pepper
Cooking spray
12 (6") white flour tortillas* (you can use corn, if you prefer)
Lime wedges
Tomatillo Salsa*

Place first 5 ingredients in a food processor; process until finely chopped. Slowly pour oil through food chute; process til smooth. Place fish in a shallow dish; rub mixture over fish. Cover and chill 2 hours. Preheat grill to high heat (or start broiler*). Sprinkle fish with S&P. Place fish on a grill rack coated with cooking spray, and grill for 4 mins. on each side, or until desired degree of doneness. Remove from grill. Break fish into chunks. Heat tortillas. Divide fish evenly among tortillas. Serve with tomatillo salsa and lime wedges.

Hazelnut-Crusted Halibut with Roasted Asparagus:

1 T. butter
2 t. EVOO, divided
4 (6 oz.) halibut fillets, skinned
1 egg white, lightly beaten
1/2 t. sea salt*, divided
1/2 t. freshly ground pepper, divided
1/2 cup finely chopped hazelnuts
2 garlic cloves, thinly sliced
1 lb. asparagus, trimmed
Cooking spray
1 t. fresh lemon thyme*leaves
4 lemon wedges
MM's tartar sauce*

Preheat oven to 400. Heat butter and one t. oil in a large non-stick skillet over med.-high heat. Brush tops of fish fillets with egg white; sprinkle fish evenly with 1/4 t. salt and 1/4 t. pepper. Coat tops of fish with nuts - pressing gently to adhere. Place half of the fish, nuts side down, in pan. Cook 3 mins. or until browned. Turn fish (carefully), cook 4 mins. or until degree of doneness. Remove and keep warm. Combine remaining 1 t. oil, garlic and asparagus on a jelly roll pan coated with cooking spray. Sprinkle with remaining S&P, and lemon thyme. Bake at 400 for 8 mins. or until crisp tender. Serve fish with MM's tartar sauce and lemon wedges.

"The best things in life are not things"!!

Have FUN today.

Love,

MM

Turkey and Bacon Turnovers

These would made a delightful lunch or serve them at a brunch:

4 strips of thick-sliced bacon
1 sheet frozen puff pastry, slightly thawed
4 t. Dijon mustard, divided
8 oz deli- sliced Apple wood smoked turkey breast*
4 slices of sharp* cheddar
1 egg whisked with 1 t. water
Coarsely ground sea salt
1 sheet of parchment paper

Cook bacon til crisp, transfer to a paper towel lined plate. Roll pastry on a floured surface into a 11" square. Cut pastry into 4 squares using a pizza cutter*; spread each square with 1 t. Dijon.
Arrange turkey, bacon, and cheese on half of each pastry square. Brush edges of pastry squares with egg wash, fold into a triangle, and seal shut using the tines of a fork. Place parchment sheet on baking pan, and arrange triangles. Brush top surface with more egg wash, and sprinkle with salt. Bake at 400 until pastry is golden and crisp - about 25 mins. Serve with a tomato-avocado salad, and sliced peaches.

May "Peace be with you" today.

Love,

MM

Greek Salad with Shrimp

I LOVE Greek food in general, and I especially love Greek salad:

For the vinaigrette, whisk:

1/4 cup each red wine vinegar and lemon juice
3 T. EVOO
1 T. minced garlic (I buy the jars of it at Safeway - SO much easier)
1 T. minced fresh lemon thyme*
1 t. each fresh rosemary, oregano, and lemon mint*
Pinch each of sugar and red pepper flakes
Sea salt* and freshly ground pepper to taste

For the salad, marinate:

1/2 lb. medium shrimp. peeled, deveined, tails left on
1 T. EVOO

Brush:

2 pitas (6")
EVOO

To assemble (and cook shrimp):

1 bag mixed romaine lettuce and escarole greens (10 oz.)
2 cups diced Campari* tomatoes
1 cup diced red and yellow peppers
1 cup seeded, diced Persian* cucumber (I like these cuz they are skinny, short, and sweet)
3/4 cup pitted, halved kalamata olives
3/4 cup crumbled feta
1/4 cup slivered red onion
1/4 cup fresh parsley leaves

Whisk vinaigrette together, and season with S&P. Set aside 1/4 cup for the shrimp. Marinate shrimp in vinaigrette for 15 mins. Sear shrimp in 1 T. EVOO in a large skillet over med.-high heat until cooked through, about 2 mins. per side. Brush pitas with oil and toast on a baking sheet in the oven until crisp and browned - 10 mins; break into bite-size pieces when cool. To assemble salad, mound salad greens on a large platter, then arrange shrimp, tomatoes, peppers, cucs., olives, feta, and onion in decorative rows (like making a Cobb salad). Sprinkle salad with parsley, then drizzle with vinaigrette. Serve the pita "croutons" on the side. Opa!!!!

Here's a VERY important one: "Our words have the power to build up or tear down." As my Mom used to always say, "Think, before you speak!"

Have FUN today.

Love,

MM

Open-Faced Steak Sandwich with Bernaise

Bernaise (my fav. sauce) is the reason I grow tarragon:

2 sticks butter (16 T.)
1/3 cup each white wine vinegar and dry white wine
2 T. minced shallots
1 t. whole black peppercorns
1 sprig fresh tarragon
3 egg yolks
2 T. chopped fresh tarragon
2 t. fresh lemon juice
Sea salt* and cayenne pepper (to taste)
4 beef tenderloin steaks, seasoned with S&P (4 oz. each)
4 pieces bias-sliced ciabatta bread, brushed with EVOO, seasoned with S&P (3/4" thick)
Mixed baby salad greens

Preheat grill to med. high heat (or broiler). Brush grill with oil. Melt butter in saucepan over low heat. Skim off and discard foam; remove from heat. Boil the vinegar, wine, shallots, peppercorns, and tarragon sprig in a small saucepan over high heat; reduce to 3 T., then strain. Simmer 1" water in a med. saucepan over med.-low heat. Whisk egg yolks and vinegar reduction in a stainless-steel bowl. Place bowl over simmering water (don't let bowl touch water). Whisk vigorously until yolks leave trails, 2 mins. Remove bowl from pan. Whisk 1-2 T. warm butter into yolk mixture, one drop at a time. After it's incorporated, add remaining butter in a thin stream. If mixture gets cold, return bowl to pan of simmering water, and continue whisking in butter. After butter is incorporated, whisk in chopped tarragon and lemon juice; season with salt and cayenne. Grill steaks, covered, to med. rare, 2-3 mins. per side. Grill bread, covered, until lightly toasted, 1-2 mins. per side. Let steak rest 5 mins; slice into strips. Layer greens and steak on ciabatta slices. Drizzle with sauce. Serve with grilled rosemary/garlic salt potatoes and asparagus. Sounds Yumola to me!!

"Hope lifts your perspective from your weary feet to the glorious view you can see from the high road".

Have FUN out there today.

Love,

MM

New Coq Au Vin

Happy Bastille Day, and I always think of one of my foodie heros, Julia Child, whenever I hear Coq Au Vin:

6 chicken thighs with skin and bones (2 lbs.)
2 T. EVOO
2 portobello mushroom caps, chopped*
10 garlic cloves, halved
3 celery ribs, cut crosswise into 1" pieces
1 cup good dry white wine
1 cup water
1/4 cup finely chopped flat leaf parsley
1 t. sea salt*
1/2 t. freshly ground pepper*

Pat chicken dry and season with S&P. Heat oil in a 12" heavy skillet over medium high heat until it shimmers. Sear chicken, skin side down, in 2 batches until golden brown (do not turn) 3-5 mins. Transfer to plate. Pour off all but 2 T. fat from skillet. Cook garlic, celery, and mushrooms in skillet over med. heat, stirring frequently until just beginning to soften - about 5 mins. Add wine and boil, uncovered, until reduced by about half 3-5 mins. Add water and bring to a simmer. Return chicken, skin side up, to skillet and simmer, partially covered, until cooked through 20-25 mins. Sprinkle with parsley. Bon Appetit!!

"Thankfulness is built on a substructure of trust".

I wish you all a multitude of Blessings today.

Love,

MM

Taco Shepherd Pie

I saw this yesterday in TOH's Simple and Delicious mag. - it makes two pies, one to savor now, and one for the freezer:

2 frozen (thawed) deep dish pie crusts - they come in their own pie pan*
6 large potatoes, peeled and cut into chunks
2 lbs. lean ground beef (90% lean)
14 green onions, chopped (white portion only)
1&1/4 cup water
2 envelopes taco seasoning
1 cup 2% milk
1/4 cup butter plus 2 t. softened butter*
2 t. garlic powder
1/4 t. sea salt*
1/4 t. freshly ground pepper*
2 cups shredded sharp cheddar
2 cups shredded pepper jack

Rub softened butter all over crust and edges*, and line unpricked crusts with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights. Bake at 450 for 8 mins. Remove foil and weights; bake an additional 5 mins. Watch carefully!!!! Cool on a wire rack. Boil potatoes 15-20 mins. til fork tender. Meanwhile cook beef and onions in a large skillet over med. heat until meat is no longer pink; drain. Stir in water and taco seasoning. Bring to boil; cook til liquid is evaporated. Spoon into pie shells. Drain potatoes and place in a large bowl. Add the milk, butter, garlic powder, S&P; mash until smooth. Spread over meat mixture. Sprinkle one pie with half the cheeses. Cool. Cover tightly with foil and freeze for up to 3 mos. Bake second pie, uncovered at 350 for 35 mins. Sprinkle with remaining cheeses. Bake 5-10 additional mins. or until heated through and cheese is melted. Serve with refried black beans with a squeeze of lime juice*. To use frozen pie, let thaw over night in fridge. Remove from refrigerator 30 mins. before baking. Cover and bake at 350 for 1&1/2 hours. Uncover; bake 10-15 mins. longer or until heated through.

"In God's pattern book of nature we can trace many valuable lessons".

May your Friday the 13th be a LUCKY one!!

Love,

MM

Cashew Romesco Chicken Thighs with Sicy Watermelon Salad

Here's a two-fer since I missed so many days of posting on my vaca.:

Cashew Romesco Chicken Thighs - serves 6

1 jar (16 oz.) roasted red bell peppers, drained, rinsed, and roughly chopped
1/4 cup roasted unsalted cashews
3 T. white balsamic vinegar (I got it at Trader Joe's)*
1 T. lemon juice
1/2 t. hot sauce (I would use Tabasco)*
1/2 t. sea salt*
1/2 cup EVOO, divided
6 chicken thighs (3 lbs. total)
Couscous cooked in chicken broth with herbs (optional serving suggestion)

Whirl peppers, cashews, vinegar, lemon juice, hot sauce and salt in a blender. With motor running, add 1/3 cup oil in a steady stream through opening in lid until sauce is smooth and lighter in color. Set aside half the sauce. Put chicken in a bowl and drizzle with remaining oil. Lay chicken skin side down on cooking grate and brush with some of the remaining romesco sauce. Grill (or broil) turning often, and brushing each time with more sauce, until chicken is well browned and cooked through - about 20 mins. Serve over couscous (or lemon pepper orzo with thyme*) with reserved sauce on the side.

Spicy Watermelon Salad - serves 8

3/4 cup red wine vinegar
1 white onion, sliced into thin rings
2 qts. (2 lbs.) seedless* cubed watermelon (I would use those small round personal ones)
1/4 cup lime juice
1 jalapeno chile, halved, seeded, and sliced (leave out if this scares you)
1 t. each chopped fresh basil and lemon mint* leaves
8 oz. feta or cotija cheese, broken into chunks
1/2 t. sea salt*
1 t. freshly ground pepper
1/4 t. cayenne pepper (again, leave this out if you want)

Heat vinegar in a small saucepan over high heat until boiling. Add onion and cook, turning as needed, until it's pink and most of the vinegar is absorbed, about 5 mins. Spoon onion out of pan, let cool slightly, then roughly chop. Mix remaining ingredients in a large bowl. Add onion and toss just to coast. Cover and Chill.

Report from last night: both my peeps had TWO pulled pork sandwiches, and TWO helpings of
the pineapple coleslaw. Nuff said, huh?! :)

How 'bout today you practice the art of an Attitude of Gratitude. Try to discipline yourself to give thanks in all circumstances!!!

My second day of semi-retirement. AHHHHHHHHHHHHHHHHH. Gonna make a chorizo, green chiles, black olives, avocado, pinto beans, Mexican cheese shredded blend, Campari tomatoes, and green onions Taco Salad tonight with broken pieces of my beloved tostada shells (Guerrero) and iceburg lettuce shreds for Myra and me tonight. The dressing will be Pace Picante Sauce (Med.) mixed with sour cream. YUMOLA. Lucky us!!

Love,

MM

Editor's Note #2

Just put the pulled pork recipe together. I added minced garlic, grated ginger, and freshly ground pepper. Will write a review tomorrow AM along with the recipe du jour.

Horseradish Salsa Verde

This one (from Bon Appetit) is for YOU, Kathy Vedder:

1 cup coarsely chopped flat-leaf parsley (about 1 bunch)
1 cup EVOO*
1/3 cup coarsely chopped fresh tarragon
1/4 cup finely grated fresh horseradish root
2 T. drained capers, coarsely chopped
1 T. coarsely chopped fresh lemon thyme*
1 T. finely chopped shallot
1 T. (or more) white wine vinegar
1/2 t. finely chopped garlic
1 t. coarse sea salt* plus more for seasoning
Freshly ground black pepper

Whisk first 9 ingredients and 1 t. salt in a medium bowl to blend. Season to taste with more salt, if desired, and pepper. You can made this 3 days ahead. Cover and chill. Return to room temp. and stir before serving. "This salsa verde is great on steak, chicken or simply spooned onto a baguette. For the freshest taste, use a super sharp knife, and chop all the herbs by hand."

Editor's note: I am TRYING to grow horseradish. Fingers crossed I can harvest this year. I think this salsa would be MARVELOUS on Prime Rib!!

Keep your chin up, breathe deeply, and keep on truckin' out to enjoy this beautiful day.

Love,

MM

Sweet and Savory Pulled Pork in the crock pot

Back in the saddle again after an extended TEN day vacation in MN!!! Here's what I am making tomorrow for my peeps' return (also from MN):

Pork tenderloin* roast (I got a 2 and a half pounder)
1 jar (18 oz.) Apricot Preserves
1 large sweet white onion (Walla Wallas are here now*)
2 T. Ponzu Lime sauce* (Kikkoman)
2 T. Dijon mustard

Place roast in crock pot (if you use a 3-4 pounder, cut in half). Combine rest of ingredients, and pour over roast. Cook for 8-10 hours on low. Shred meat with two forks. I am serving them on soft onion buns, and I'll set out a side of Stubbs BBQ Sauce.* I am also going to make a coleslaw using a bag of angel hair green cabbage, chopped green onions, shredded carrots, and sliced almonds with a crushed pineapple poppy seed dressing.

Good to be back to posting. I missed it, but for the life of me, could not work on this blog from another computer. Wierd.

"Reassurance comes as we doubt our doubts and believe our beliefs". Cool Beans!!

Have FUN out there today.

Love,

MM