These are irresistible:
1 & 1/2 cups walnuts
2 sticks unsalted butter, room temp.
1/2 vanilla bean, split and seeds scraped (save the seeds)
2 cups confectioners' sugar
1/4 t. Sea salt*
2 cups all purpose flour
Parchment paper
Preheat the oven to 350. Line two large cookie sheets with parchment. Spread the walnuts on a rimmed baking sheet and bake for about 8 mins. until golden brown. Let cool, then coarsely chop. Reduce the oven temp. to 325. In a standard mixture outfitted with a paddle, beat the butter with the vanilla bean seeds on high til pale, about 2 mins. Add one cup of the sugar and beat on medium speed til light and fluffy, about 5 mins. - scraping down the sides half way through. At low speed, mix in the salt, then gradually the walnuts and flour, and beat just until the cookie dough comes together - again scraping down the sides. Roll level tablespoons of the dough into balls and arrange them on the prepared cookie sheets. Bake the cookies in the upper third and lower third of the oven for about 17 mins. WATCH!* until they are lightly brown on the bottom. Switch the sheets from top to bottom and front to back halfway through the cooking time. Let the cookies firm up on the sheets, about 5 mins. Then transfer to a rack to let cool slightly. Put the remaining sugar in a small bowl. Roll the warm cookies in the sugar to coat and return to rack to cool completely. Roll again in the sugar. These cookies can be kept in an air tight container for 5 days.
Whew, that was a looooooooooooooooooong one!!!!
"Grow strong in your weakness" today!! And have FUN.
Happy Friday!!
Love,
MM
Friday, August 31, 2012
Thursday, August 30, 2012
Coquilles St. Jacques
This is a very pretty luncheon that I remember having with my Aunt Donna in a nice store restaurant in Southdale in Edina, MN - back in the day:
1 lb. fresh bay scallops (white muscle removed)
1/4 cup scallop liquid
1 cup white button* mushrooms, sliced thin
1 oz. diced sweet white* onion
1/2 cup low sodium* chicken broth
1/2 cup evaporated skimmed milk
1/4 cup lemon juice
4 t. butter*
Sea salt* and pepper to taste
Grated lemon rind
EVOO
3/4 cup Panko bread crumbs
Lemon wedges
Sprigs of parsley
Wash and dry scallops. Cover with salted boiling water, and parboil for 3 mins. Remove from heat; drain (reserving some liquid), cover and set aside. In a nonstick skillet, brown mushrooms and onions in oil; add chicken broth, all but 1/4 cup bread crumbs, S&P, and lemon rind. Cover and let simmer over low heat for 5 mins. Add milk and continue cooking over low heat until sauce is thick. Stir in lemon juice. Remove from heat. Stir in scallops and transfer to 2 large scallop shells or ramekins. Mix butter with remaining crumbs, and sprinkle on top of scallops. Put under broiler just long enough to brown crumbs (less than 1 min). Serve piping hot, and garnish with lemon wedges and parsley. A Caesar salad, and warm sour dough slices would make this a feast!!
I wish you Peace, Love, Hope, and Happiness today!!
Go Seahawks, Broncos, and Vikings!!!
Love,
MM
1 lb. fresh bay scallops (white muscle removed)
1/4 cup scallop liquid
1 cup white button* mushrooms, sliced thin
1 oz. diced sweet white* onion
1/2 cup low sodium* chicken broth
1/2 cup evaporated skimmed milk
1/4 cup lemon juice
4 t. butter*
Sea salt* and pepper to taste
Grated lemon rind
EVOO
3/4 cup Panko bread crumbs
Lemon wedges
Sprigs of parsley
Wash and dry scallops. Cover with salted boiling water, and parboil for 3 mins. Remove from heat; drain (reserving some liquid), cover and set aside. In a nonstick skillet, brown mushrooms and onions in oil; add chicken broth, all but 1/4 cup bread crumbs, S&P, and lemon rind. Cover and let simmer over low heat for 5 mins. Add milk and continue cooking over low heat until sauce is thick. Stir in lemon juice. Remove from heat. Stir in scallops and transfer to 2 large scallop shells or ramekins. Mix butter with remaining crumbs, and sprinkle on top of scallops. Put under broiler just long enough to brown crumbs (less than 1 min). Serve piping hot, and garnish with lemon wedges and parsley. A Caesar salad, and warm sour dough slices would make this a feast!!
I wish you Peace, Love, Hope, and Happiness today!!
Go Seahawks, Broncos, and Vikings!!!
Love,
MM
Wednesday, August 29, 2012
Mediterranean Lamb over Couscous with Cucumber and Lemon Mint
This one's for you LOVERS of Lamb (of which I am one!!):
I got this from the Sunset mag., and there were no measurements, so you are on your own - but it's not rocket science :)
Saute ground lamb in a generous amount of EVOO, chopped garlic, and harissa. Serve over couscous with sliced Persian* cucumbers, thinly sliced red onion, and lemon mint* leaves - hand torn. Add a side of tzatziki sauce, a warm pita, and some cold dolmades (stuffed grape leaves) to complete.
"My cup overflows with Blessings". Count yours today!!!
Love,
MM
I got this from the Sunset mag., and there were no measurements, so you are on your own - but it's not rocket science :)
Saute ground lamb in a generous amount of EVOO, chopped garlic, and harissa. Serve over couscous with sliced Persian* cucumbers, thinly sliced red onion, and lemon mint* leaves - hand torn. Add a side of tzatziki sauce, a warm pita, and some cold dolmades (stuffed grape leaves) to complete.
"My cup overflows with Blessings". Count yours today!!!
Love,
MM
Tuesday, August 28, 2012
Toasted Coconut Banana Custard
This sounds absolutely DELISH:
(makes 2 servings)
1 fully ripe medium banana, peeled and diced
Dash cinnamon
1 &1/2 t. brown sugar*
2 medium eggs, beaten
1 cup 2% milk*
Shredded coconut, toasted*
Spoon banana into two ramekins or small baking dish. Sprinkle with cinnamon. In a mixing bowl combine brown sugar and eggs. Heat milk in a saucepan (do not boil). Pour a little into eggs to temper them. Add egg mixture to remaining milk in saucepan, stirring constantly. Dividing equally, pour over banana. Place cups or baking dish in a pan of hot water half way up the sides, and bake at 375 20-25 mins. or until set. Refrigerate, and serve cold topped with coconut. Makes me want to wag my tail :).
"Serve well. Serve with joy!"
Carpe Diem!!
Love,
MM
(makes 2 servings)
1 fully ripe medium banana, peeled and diced
Dash cinnamon
1 &1/2 t. brown sugar*
2 medium eggs, beaten
1 cup 2% milk*
Shredded coconut, toasted*
Spoon banana into two ramekins or small baking dish. Sprinkle with cinnamon. In a mixing bowl combine brown sugar and eggs. Heat milk in a saucepan (do not boil). Pour a little into eggs to temper them. Add egg mixture to remaining milk in saucepan, stirring constantly. Dividing equally, pour over banana. Place cups or baking dish in a pan of hot water half way up the sides, and bake at 375 20-25 mins. or until set. Refrigerate, and serve cold topped with coconut. Makes me want to wag my tail :).
"Serve well. Serve with joy!"
Carpe Diem!!
Love,
MM
Monday, August 27, 2012
Garlicky Steak Salad with Chickpeas and Artichokes
Ya gotta love a steak salad:
1 &1/2 lb. flank steak
1 & 1/2 t. sea salt*, divided
1 & 1/2 t. freshly ground pepper*, divided
1 cup Ponzu lime or citrus sauce* (or reduced sodium soy sauce)
10 T. orange juice, divided
12 garlic cloves, thinly sliced
2 oranges, sliced crosswise
2 pkgs. (8 oz.) frozen artichoke hearts, thawed
10 T. EVOO, divided
2 t. orange zest
2 T. red wine vinegar
2 qts. each mixed baby greens, and baby arugula
2 cans (15.5 oz.) chickpeas, drained and rinsed
8 green onions, thinly sliced
1 cup SHAVED Parmesan cheese
Whisk together 1 t. each salt and pepper, the soy sauce, and 6 T. orange juice in a small bowl. Make deep slices 1/2 to 3/4" apart across the grain into one side of flank steak, making sure not to cut all the way through, and leaving a 1/4" uncut edge around steak. Stuff slices evenly with garlic. Arrange half the orange slices in a 9x13 baking dish and set steak - garlic side up, on top. Arrange remaining orange slices over meat, and pour soy marinade over them. Cover dish and chill steak at least 3 hours and up to 24 hours. Let stand at room temp. during the last 30 mins. Heat a grill to high (or broiler). Skewer artichokes on two 10" metal skewers, brush with oil, and sprinkle with a little S&P. Lay steak on grate garlic side up (discard oranges), and grill covered, turning carefully once (some of the garlic will fall out), 6-8 mins. for med. rare. Transfer steak to a cutting board, and loosely tent with foil. Let rest 5 mins. Meanwhile, grill artichokes, turning once, until lightly browned - about 6 mins. total. Transfer to a plate and remove skewers. Whisk together remaining 1/2 t. each S&P, 1/4 cup orange juice, 1/2 cup oil, the orange zest, and vinegar in a small bowl. Thinly slice steak diagonally across the grain.
Toss baby greens, arugula, chickpeas, green onions, and Parmesan in a large bowl with about half the dressing. Transfer salad to a platter or plates, top with steak and artichokes, and drizzle with remaining dressing. Serve with crusty garlic bread, and end with a berry shortcake with fresh mint whipped cream. YUMOLA!!!
"All things grow with Love". Have FUN on this beautiful Monday.
Love,
MM
1 &1/2 lb. flank steak
1 & 1/2 t. sea salt*, divided
1 & 1/2 t. freshly ground pepper*, divided
1 cup Ponzu lime or citrus sauce* (or reduced sodium soy sauce)
10 T. orange juice, divided
12 garlic cloves, thinly sliced
2 oranges, sliced crosswise
2 pkgs. (8 oz.) frozen artichoke hearts, thawed
10 T. EVOO, divided
2 t. orange zest
2 T. red wine vinegar
2 qts. each mixed baby greens, and baby arugula
2 cans (15.5 oz.) chickpeas, drained and rinsed
8 green onions, thinly sliced
1 cup SHAVED Parmesan cheese
Whisk together 1 t. each salt and pepper, the soy sauce, and 6 T. orange juice in a small bowl. Make deep slices 1/2 to 3/4" apart across the grain into one side of flank steak, making sure not to cut all the way through, and leaving a 1/4" uncut edge around steak. Stuff slices evenly with garlic. Arrange half the orange slices in a 9x13 baking dish and set steak - garlic side up, on top. Arrange remaining orange slices over meat, and pour soy marinade over them. Cover dish and chill steak at least 3 hours and up to 24 hours. Let stand at room temp. during the last 30 mins. Heat a grill to high (or broiler). Skewer artichokes on two 10" metal skewers, brush with oil, and sprinkle with a little S&P. Lay steak on grate garlic side up (discard oranges), and grill covered, turning carefully once (some of the garlic will fall out), 6-8 mins. for med. rare. Transfer steak to a cutting board, and loosely tent with foil. Let rest 5 mins. Meanwhile, grill artichokes, turning once, until lightly browned - about 6 mins. total. Transfer to a plate and remove skewers. Whisk together remaining 1/2 t. each S&P, 1/4 cup orange juice, 1/2 cup oil, the orange zest, and vinegar in a small bowl. Thinly slice steak diagonally across the grain.
Toss baby greens, arugula, chickpeas, green onions, and Parmesan in a large bowl with about half the dressing. Transfer salad to a platter or plates, top with steak and artichokes, and drizzle with remaining dressing. Serve with crusty garlic bread, and end with a berry shortcake with fresh mint whipped cream. YUMOLA!!!
"All things grow with Love". Have FUN on this beautiful Monday.
Love,
MM
Sunday, August 26, 2012
Garden Tomato Soup
I LOVE tomato soup!! Here's a sophisticated one:
4 cups chopped fresh tomatoes
1/2 small sweet white onion*, finely chopped
4 garlic cloves, minced
2 cups low sodium* chicken broth
2 T. butter
2 T. flour
1/2 t. sea salt*
1/2 t. white pepper*
1/2 t. sugar or to taste
EVOO for sauteing
2-3 T. fresh chopped lemon basil*
1 T. balsamic vinegar
1/8 t. cayenne
1 cup heavy cream
Saute garlic in olive oil in a stock pot. Add onions, and saute til tender. Add chopped tomatoes, and bring to boil. Add chicken stock, and cook about 20 mins. Remove to a large bowl, cool slightly, and add basil. Puree with an immersion blender. In the now empty stock pot, melt the butter over med. heat. Mix in the flour to make a roux, cooking til med. brown. Gradually whisk in the tomato mixture, salt, pepper, supar, vinegar, cayenne, and heavy cream. Warm through. Serve with a grilled sharp cheddar and black forest ham sammie on marble rye with whole grain mustard and light mayo. WOW!!!
Give yourself the permission to reap the Blessings of Solitude today!! And, Have Fun!!!!!
Love,
MM
4 cups chopped fresh tomatoes
1/2 small sweet white onion*, finely chopped
4 garlic cloves, minced
2 cups low sodium* chicken broth
2 T. butter
2 T. flour
1/2 t. sea salt*
1/2 t. white pepper*
1/2 t. sugar or to taste
EVOO for sauteing
2-3 T. fresh chopped lemon basil*
1 T. balsamic vinegar
1/8 t. cayenne
1 cup heavy cream
Saute garlic in olive oil in a stock pot. Add onions, and saute til tender. Add chopped tomatoes, and bring to boil. Add chicken stock, and cook about 20 mins. Remove to a large bowl, cool slightly, and add basil. Puree with an immersion blender. In the now empty stock pot, melt the butter over med. heat. Mix in the flour to make a roux, cooking til med. brown. Gradually whisk in the tomato mixture, salt, pepper, supar, vinegar, cayenne, and heavy cream. Warm through. Serve with a grilled sharp cheddar and black forest ham sammie on marble rye with whole grain mustard and light mayo. WOW!!!
Give yourself the permission to reap the Blessings of Solitude today!! And, Have Fun!!!!!
Love,
MM
Friday, August 24, 2012
Seafood Brochettes with Chive Butter
Continuing on with the seafood theme of yesterday, this one is from Taste of Home:
(this recipe makes 12 servings)
24 med. fresh crimini* mushrooms
24 cherry tomatoes
8 bacon strips, cut into thirds
1 lb. halibut, cut into 1" pieces
1 lb. uncooked large shrimp, peeled and deveined
1 lb. sea scallops, white muscle removed
1/2 cup butter, melted
CHIVE BUTTER:
1 cup butter, melted
A big squeeze of lemon juice*
2-3 T. minced fresh chives
On 12 metal or soaked wooden skewers, alternately thread two mushrooms, two tomatoes, and two pieces of bacon with four pieces each of the fish and seafood. Brush with melted butter. Grill or (broil) for 5-7 mins. or until shrimp turn pink and scallops are opaque, turning once. Combine butter, chives, and lemon juice and pour over brochettes. Serve this outside with a crisp salad and crusty garlic bread. Bon Appetit!!
"There are two voices telling us where to invest our lives. It is risky business to follow the wrong one."
Happy Friday, and Have FUN today!!!
Love,
MM
(this recipe makes 12 servings)
24 med. fresh crimini* mushrooms
24 cherry tomatoes
8 bacon strips, cut into thirds
1 lb. halibut, cut into 1" pieces
1 lb. uncooked large shrimp, peeled and deveined
1 lb. sea scallops, white muscle removed
1/2 cup butter, melted
CHIVE BUTTER:
1 cup butter, melted
A big squeeze of lemon juice*
2-3 T. minced fresh chives
On 12 metal or soaked wooden skewers, alternately thread two mushrooms, two tomatoes, and two pieces of bacon with four pieces each of the fish and seafood. Brush with melted butter. Grill or (broil) for 5-7 mins. or until shrimp turn pink and scallops are opaque, turning once. Combine butter, chives, and lemon juice and pour over brochettes. Serve this outside with a crisp salad and crusty garlic bread. Bon Appetit!!
"There are two voices telling us where to invest our lives. It is risky business to follow the wrong one."
Happy Friday, and Have FUN today!!!
Love,
MM
Thursday, August 23, 2012
MM's Tartar Sauce
This is based on the one I had at the Mystic Lake Casino Ribbons Restaurant that I got to savour many times when I went there with Al for Minnesota's famous Walleye:
1 cup light mayo*
1 T. shaved and chopped red onion
1 big squirt of lemon juice
1/2 t. dill
1 T. dill relish
A couple of shakes of garlic salt
Combine and chill. YUMOLA!!!!
1 cup light mayo*
1 T. shaved and chopped red onion
1 big squirt of lemon juice
1/2 t. dill
1 T. dill relish
A couple of shakes of garlic salt
Combine and chill. YUMOLA!!!!
Lobster Rolls
This one is for "Mom" Vedder (may she rest in Peace). Living in Maine, she LOVED lobster:
1 T. butter, softened
4 hot dog buns or kaiser rolls, split
4 lettuce leaves
1 & 1/2 lbs. cooked and cubed lobster meat
2 T. light* mayo.
1 t. fresh lemon* juice
1 dash (or to your liking) hot pepper sauce (e.g. Tabasco)
2 green onions, chopped
1 stalk celery, finely chopped
Sea salt* and freshly ground pepper to taste
1 pinch dried basil, parsley or tarragon
Lightly butter the insides of the buns or rolls and line with lettuce leaves. Set aside. In a med. bowl, stir together the mayo, lemon juice, hot pepper sauce, and S&P until well blended. Mix in the green onion and celery, then lightly mix in the lobster so it just gets coated without falling apart. Stuff the lobster filling into the buns and sprinkle with herbs. Serve with fried clams with MM's tartar sauce (recipe to follow), crisp thin fries seasoned with Johnny's Garlic Spread, and ice cold watermelon spears.
Keep your chin up today, and take lots of deep breaths.
Love,
MM
1 T. butter, softened
4 hot dog buns or kaiser rolls, split
4 lettuce leaves
1 & 1/2 lbs. cooked and cubed lobster meat
2 T. light* mayo.
1 t. fresh lemon* juice
1 dash (or to your liking) hot pepper sauce (e.g. Tabasco)
2 green onions, chopped
1 stalk celery, finely chopped
Sea salt* and freshly ground pepper to taste
1 pinch dried basil, parsley or tarragon
Lightly butter the insides of the buns or rolls and line with lettuce leaves. Set aside. In a med. bowl, stir together the mayo, lemon juice, hot pepper sauce, and S&P until well blended. Mix in the green onion and celery, then lightly mix in the lobster so it just gets coated without falling apart. Stuff the lobster filling into the buns and sprinkle with herbs. Serve with fried clams with MM's tartar sauce (recipe to follow), crisp thin fries seasoned with Johnny's Garlic Spread, and ice cold watermelon spears.
Keep your chin up today, and take lots of deep breaths.
Love,
MM
Wednesday, August 22, 2012
Lemon-Pineapple Chicken
DEAR family, friends, and devoted readers - I am SO happy to be back on-line!!! A HUGE Thank You to John Dilley of Staples. I have been "jonesing" not being able to write my tasty tidbits to you.:( This one sounds wonderful:
2 8 oz. boneless, skinless chicken breast (or thighs*)
2 T. low sodium chicken broth*
1 T. Ponzu lime or lemon sauce*
1 garlic clove, crushed
1/2 t. sea salt*
2 t. cornstarch
2 T. lemon juice
1/2 cup water
1/4 cup plus 1 T. rice vinegar
1 cup canned pineapple chucks in their juice (no sugar added)
1/2 cup grated carrot
1 med. red pepper*, cut into 1 & 1/2" strips
1 t. grated lemon rind
1 cup shredded lettuce
Preheat broiler. Wash chicken and pat dry. Combine next four ingredients in a shallow dish. Place chicken in marinade. Let stand 15 mins., turning occasionally so that entire surface of chicken gets coated. Broil on rack 4" from heat, turning once, until done on both sides. While chicken is broiling, prepare the sauce: Stir cornstarch into lemon juice; combine with water and vinegar in a saucepan. Add pineapple, carrot, red pepper, and lemon rind. Bring to a boil. Lower heat and simmer until thickened. When chicken is done, place on two individual serving plates. Pour Lemon-Pineapple Sauce over the chicken. Serve immediately with a border of shredded lettuce.
Today remember, "You have the power to change someone's life simply by the words you speak". So chose carefully, and HAVE FUN!!
Love,
MM
2 8 oz. boneless, skinless chicken breast (or thighs*)
2 T. low sodium chicken broth*
1 T. Ponzu lime or lemon sauce*
1 garlic clove, crushed
1/2 t. sea salt*
2 t. cornstarch
2 T. lemon juice
1/2 cup water
1/4 cup plus 1 T. rice vinegar
1 cup canned pineapple chucks in their juice (no sugar added)
1/2 cup grated carrot
1 med. red pepper*, cut into 1 & 1/2" strips
1 t. grated lemon rind
1 cup shredded lettuce
Preheat broiler. Wash chicken and pat dry. Combine next four ingredients in a shallow dish. Place chicken in marinade. Let stand 15 mins., turning occasionally so that entire surface of chicken gets coated. Broil on rack 4" from heat, turning once, until done on both sides. While chicken is broiling, prepare the sauce: Stir cornstarch into lemon juice; combine with water and vinegar in a saucepan. Add pineapple, carrot, red pepper, and lemon rind. Bring to a boil. Lower heat and simmer until thickened. When chicken is done, place on two individual serving plates. Pour Lemon-Pineapple Sauce over the chicken. Serve immediately with a border of shredded lettuce.
Today remember, "You have the power to change someone's life simply by the words you speak". So chose carefully, and HAVE FUN!!
Love,
MM
Sunday, August 12, 2012
My apologies
My computer is having problems...................Please Pray for me, and wish me Bon Chance. Thanks.
Wednesday, August 8, 2012
MM's Sausage and Kale Soup in the Crock Pot
This is a VERY "good for you" soup that I made yesterday for my peeps and me:
1 lb. hot Italian sausage (you can use turkey, chicken, or leave it out for a total veggie version)
3/4 bag of kale (Trader Joe's), stems removed
1/4 bag of baby spinach, stems removed
A handful of shredded red cabbage
1 qt. LOW sodium chicken stock
1 can small white beans, drained and rinsed
1 can fire-roasted diced tomatoes
Walla Wall Sweet Onion, cut into thin strips
1/2 red pepper, diced
1 mini orange pepper, diced
1 mini yellow pepper, diced
2 celery ribs, diced
1 carrot, cut into rings
1 package of sliced white mushrooms
2 t. minced garlic
Marjoram - f
Oregano - f
Lemon Basil - f
Lemon Thyme - f
Lime Thyme - f
Bay leaf - f
Parsley - f
A couple of shakes of Herbs de Provence
A pinch of crystallized lemon
Lots of freshly ground pepper
Saute sausage until no longer pink. Drain well. Place all ingredients in crock pot. Cook on low 8 hours. I served this with a splash of cider vinegar, a squeeze of lemon juice (the French way), and some freshly grated Parmesan. Had it with a buttery broiled slice of thick garlic bread from the Pizza Bank. YUMOLA.
f denotes herbs from my farm.
"Sometimes your joy is the source of your smile. But, sometimes your smile can be the source of your joy".
Carpe Diem!!!
Love,
MM
1 lb. hot Italian sausage (you can use turkey, chicken, or leave it out for a total veggie version)
3/4 bag of kale (Trader Joe's), stems removed
1/4 bag of baby spinach, stems removed
A handful of shredded red cabbage
1 qt. LOW sodium chicken stock
1 can small white beans, drained and rinsed
1 can fire-roasted diced tomatoes
Walla Wall Sweet Onion, cut into thin strips
1/2 red pepper, diced
1 mini orange pepper, diced
1 mini yellow pepper, diced
2 celery ribs, diced
1 carrot, cut into rings
1 package of sliced white mushrooms
2 t. minced garlic
Marjoram - f
Oregano - f
Lemon Basil - f
Lemon Thyme - f
Lime Thyme - f
Bay leaf - f
Parsley - f
A couple of shakes of Herbs de Provence
A pinch of crystallized lemon
Lots of freshly ground pepper
Saute sausage until no longer pink. Drain well. Place all ingredients in crock pot. Cook on low 8 hours. I served this with a splash of cider vinegar, a squeeze of lemon juice (the French way), and some freshly grated Parmesan. Had it with a buttery broiled slice of thick garlic bread from the Pizza Bank. YUMOLA.
f denotes herbs from my farm.
"Sometimes your joy is the source of your smile. But, sometimes your smile can be the source of your joy".
Carpe Diem!!!
Love,
MM
Fried Zucchini Flowers with Parmigiano and Thyme
This is from Mario Batali (in the Seattle Times today):
24 fresh open zucchini flowers grown for eating (you can get these at Farmers' Markets)
3 cups freshly grated Parmiagiano-Reggiano
1 T. fresh lemon* thyme leaves
1/4 cup finely slivered fresh Thai* basil leaves
1 t. freshly grated nutmeg
Sea* salt and freshly ground pepper, to taste
1/4 cup EVOO
Pick through the zucchini flowers to remove the stamens and check for bugs. In a medium mixing bowl, stir together the Parmigiano, thyme, basil, and nutmeg. Taste for seasoning, and add S&P if needed. Using a small teaspoon, stuff each blossom with about 1 &1/2 T. of the cheese mixture. Set aside. In a 14" nonstick saute pan, heat the olive oil over med.- high heat until smoking. Place 6 flowers into the pan, and cook until golden brown on both sides. Place them on paper towels to drain. Repeat with the remaining flowers. Arrange on a platter, and serve warm or at room temp. Editor's Note: I predict that these exquisite flowers will be the talked about HIT of the party!!
"God WILL make a way.............."
Go out there and get 'em today!
Love,
MM
24 fresh open zucchini flowers grown for eating (you can get these at Farmers' Markets)
3 cups freshly grated Parmiagiano-Reggiano
1 T. fresh lemon* thyme leaves
1/4 cup finely slivered fresh Thai* basil leaves
1 t. freshly grated nutmeg
Sea* salt and freshly ground pepper, to taste
1/4 cup EVOO
Pick through the zucchini flowers to remove the stamens and check for bugs. In a medium mixing bowl, stir together the Parmigiano, thyme, basil, and nutmeg. Taste for seasoning, and add S&P if needed. Using a small teaspoon, stuff each blossom with about 1 &1/2 T. of the cheese mixture. Set aside. In a 14" nonstick saute pan, heat the olive oil over med.- high heat until smoking. Place 6 flowers into the pan, and cook until golden brown on both sides. Place them on paper towels to drain. Repeat with the remaining flowers. Arrange on a platter, and serve warm or at room temp. Editor's Note: I predict that these exquisite flowers will be the talked about HIT of the party!!
"God WILL make a way.............."
Go out there and get 'em today!
Love,
MM
Tuesday, August 7, 2012
Pina Colada French Toast
I want this right now!!! :)
8 eggs
2/3 cup 2%* milk
1/2 cup bottled Pina Colada drink mix
1 T. butter
Thick cup bread like Challah* or Texas Toast
2 bananas, sliced into circles
Toasted shredded coconut
Whisk together eggs, milk and pina colada mix. Melt butter in a large frying pan til foam disappears. Soak bread in mixture; turn a couple of times to thoroughly saturate. Brown bread in butter; top with sliced bananas and sprinkle with coconut. I would serve this with either applewood smoked thick-cut bacon, or Jone's All Natural Sausage Links.
"Sing like no one is listening. Love like you've never been hurt. Dance like no one is watching. Live like it's heaven on earth."
Have FUN today.
Love,
MM
8 eggs
2/3 cup 2%* milk
1/2 cup bottled Pina Colada drink mix
1 T. butter
Thick cup bread like Challah* or Texas Toast
2 bananas, sliced into circles
Toasted shredded coconut
Whisk together eggs, milk and pina colada mix. Melt butter in a large frying pan til foam disappears. Soak bread in mixture; turn a couple of times to thoroughly saturate. Brown bread in butter; top with sliced bananas and sprinkle with coconut. I would serve this with either applewood smoked thick-cut bacon, or Jone's All Natural Sausage Links.
"Sing like no one is listening. Love like you've never been hurt. Dance like no one is watching. Live like it's heaven on earth."
Have FUN today.
Love,
MM
Monday, August 6, 2012
Italian Enchiladas
Here's a twist:
(Makes 2 casseroles - one to savor now, and one to freeze)
2 cans (14.5 oz.) fire-roasted* diced tomatoes, undrained
1 can (6oz.) tomato paste
2* t. sugar (the original recipe called for 4 t.)
2 t. dried basil
1 & 1/2 t. dried oregano
1/2 sea* salt
1/2 t. onion powder
1/2 t. garlic powder
1 lb. bulk spicy pork sausage (or you could use chicken or turkey*)
1 cup chopped fresh mushrooms
1 pkg. (3 &1/2 oz.) sliced pepperoni (minis if you can find them*)
3 cups shredded provolone cheese
1 cup chopped black olives
12 6" flour tortillas
1/3 cup shredded Parmesan
Combine first eight ingredients in a large saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 mins. or until thickened, stirring occasionally. Cook sausage and mushrooms in a large skillet over medium heat until meat is no longer pink; drain. Spread 1/3 cup sauce on the bottom of two greased 11x7" baking dishes. Place 4 pepperoni slices, 1/4 cup sausage mixture, 2 T. provolone, and a T. of olives down the center of each tortilla. Roll up and place seam side down in prepared dishes. Pour remaining sauce over the top; sprinkle with Parmesan and remaining provolone. Cover and bake one at 350 for 30 mins. Uncover;bake 5-10 mins. longer or until heated through and cheese is melted. Let cool 5 mins. Cover and freeze remaining casserole for up to 3 months. Serve with a crisp salad, and Of Course, garlic bread. Bon Appetito!!
"Faith grows from little seeds of hope."
Have FUN today!
Love,
MM
(Makes 2 casseroles - one to savor now, and one to freeze)
2 cans (14.5 oz.) fire-roasted* diced tomatoes, undrained
1 can (6oz.) tomato paste
2* t. sugar (the original recipe called for 4 t.)
2 t. dried basil
1 & 1/2 t. dried oregano
1/2 sea* salt
1/2 t. onion powder
1/2 t. garlic powder
1 lb. bulk spicy pork sausage (or you could use chicken or turkey*)
1 cup chopped fresh mushrooms
1 pkg. (3 &1/2 oz.) sliced pepperoni (minis if you can find them*)
3 cups shredded provolone cheese
1 cup chopped black olives
12 6" flour tortillas
1/3 cup shredded Parmesan
Combine first eight ingredients in a large saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 mins. or until thickened, stirring occasionally. Cook sausage and mushrooms in a large skillet over medium heat until meat is no longer pink; drain. Spread 1/3 cup sauce on the bottom of two greased 11x7" baking dishes. Place 4 pepperoni slices, 1/4 cup sausage mixture, 2 T. provolone, and a T. of olives down the center of each tortilla. Roll up and place seam side down in prepared dishes. Pour remaining sauce over the top; sprinkle with Parmesan and remaining provolone. Cover and bake one at 350 for 30 mins. Uncover;bake 5-10 mins. longer or until heated through and cheese is melted. Let cool 5 mins. Cover and freeze remaining casserole for up to 3 months. Serve with a crisp salad, and Of Course, garlic bread. Bon Appetito!!
"Faith grows from little seeds of hope."
Have FUN today!
Love,
MM
Sunday, August 5, 2012
Wedge Salad with Elegant Blue Cheese Dressing
Here's the salad recipe I promised yesterday:
1/2 pound crumbled blue cheese plus 1/4 lb. for garnish*
1/4 cup sour cream
1/3 cup buttermilk
1/2 cup light* mayo
1/4 cup red wine vinegar (use garlic red wine vinegar if you can find it*)
1 T. EVOO (Extra Virgin Olive Oil)
1 T.* white sugar
1 clove garlic, minced
freshly ground pepper*
1 head iceberg lettuce, cut into 8 wedges
2 Roma tomatoes, diced
1 small red onion, thinly sliced
Crumbled bacon*
Combine 1/2 lb. blue cheese, sour cream, buttermilk, mayo, vinegar, olive oil, sugar, garlic and pepper in a bowl; blend using a hand mixer; chill until serving. Build the salad by placing 1 lettuce wedge on each of 8 plates. Drizzle equal amts. of dressing over each wedge. Scatter tomatoes, onion, bacon, and reserved cheese over top. YUMOLA!!!!!!
Editor's Note to those new to my site - * denotes changes or additions I have made to the original recipe.
"The past can not be changed, but the future is whatever you want it to be."
Enjoy this glorious day!!
Love,
MM
1/2 pound crumbled blue cheese plus 1/4 lb. for garnish*
1/4 cup sour cream
1/3 cup buttermilk
1/2 cup light* mayo
1/4 cup red wine vinegar (use garlic red wine vinegar if you can find it*)
1 T. EVOO (Extra Virgin Olive Oil)
1 T.* white sugar
1 clove garlic, minced
freshly ground pepper*
1 head iceberg lettuce, cut into 8 wedges
2 Roma tomatoes, diced
1 small red onion, thinly sliced
Crumbled bacon*
Combine 1/2 lb. blue cheese, sour cream, buttermilk, mayo, vinegar, olive oil, sugar, garlic and pepper in a bowl; blend using a hand mixer; chill until serving. Build the salad by placing 1 lettuce wedge on each of 8 plates. Drizzle equal amts. of dressing over each wedge. Scatter tomatoes, onion, bacon, and reserved cheese over top. YUMOLA!!!!!!
Editor's Note to those new to my site - * denotes changes or additions I have made to the original recipe.
"The past can not be changed, but the future is whatever you want it to be."
Enjoy this glorious day!!
Love,
MM
Saturday, August 4, 2012
Creamy Smoked* Salmon Linguine
Here's a Seafair one:
8 oz. uncooked linguine
1 bunch broccoli, cut into florets (you could use petite peas or harticort vertes)
2 garlic cloves, minced
2 T. butter
2 cups heavy whipping cream
2 T. lemon juice
1 lb. smoked salmon, flaked
1/4 t. sea salt*
1/4 t. pepper
1 cup shredded Parmesan
3 T. minced fresh lemon* basil
2 fresh dill fronds, snipped plus one for garnish*
2 T. capers, drained
2 t. grated lemon peel
1 lemon twist*
1 lime twist*
Cook linguine, adding the broccoli during the last 5 mins. of cooking. Drain. Meanwhile, saute garlic in butter in a large skillet for 1 min. Stir in cream and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 mins. or until slightly thickened, stirring constantly. Add salmon, salt and pepper. Stir in the cheese, basil, dill, capers, and lemon peel. Garnish by crossing the lemon and lime twists in the center. Place dill frond on top. Serve with a Blue Cheese Wedge Salad (recipe to follow), and GOOD garlic bread. Costco Bakery's is the BEST!!!
I would like to humbly welcome all my international viewers. How Cool Is That, that this blog is being read world wide!!! YAY :) THANKS, Valerie.
"When peace like a river attendeth my way, when sorrows like sea billows roll - whatever my lot, Thou hast taught me to say, It is well, it is well with my soul."
Carpe Diem, and have FUN today!
Love,
MM
8 oz. uncooked linguine
1 bunch broccoli, cut into florets (you could use petite peas or harticort vertes)
2 garlic cloves, minced
2 T. butter
2 cups heavy whipping cream
2 T. lemon juice
1 lb. smoked salmon, flaked
1/4 t. sea salt*
1/4 t. pepper
1 cup shredded Parmesan
3 T. minced fresh lemon* basil
2 fresh dill fronds, snipped plus one for garnish*
2 T. capers, drained
2 t. grated lemon peel
1 lemon twist*
1 lime twist*
Cook linguine, adding the broccoli during the last 5 mins. of cooking. Drain. Meanwhile, saute garlic in butter in a large skillet for 1 min. Stir in cream and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 mins. or until slightly thickened, stirring constantly. Add salmon, salt and pepper. Stir in the cheese, basil, dill, capers, and lemon peel. Garnish by crossing the lemon and lime twists in the center. Place dill frond on top. Serve with a Blue Cheese Wedge Salad (recipe to follow), and GOOD garlic bread. Costco Bakery's is the BEST!!!
I would like to humbly welcome all my international viewers. How Cool Is That, that this blog is being read world wide!!! YAY :) THANKS, Valerie.
"When peace like a river attendeth my way, when sorrows like sea billows roll - whatever my lot, Thou hast taught me to say, It is well, it is well with my soul."
Carpe Diem, and have FUN today!
Love,
MM
Friday, August 3, 2012
Strawberry Chocolate Freezer Pie
This is from epicurious on-line, is easy peasy, and sounds PERFECT for the hot days to follow:
Chocolate pie crust
3 cups low fat strawberry ice cream or frozen yogurt - softened
1 cup sliced strawberries
Light whipped cream in a can
Mint leaves*
Spread ice cream evenly over crust. Dip a large spoon in hot water, and run it over the ice cream to smooth the top. Place pie in freezer til solid (2 hrs. up to 3 days). Before serving, spray a border of whipped cream, and mound strawberries in center. Garnish with mint leaves. NICE.
"Go to the effort. Invest the time. Write the letter. Make the apology. Take the trip. Purchase the gift. Do it. The seized opportunity renders joy. The neglected brings regret."
Happy Friday!!!!!
Love,
MM
Chocolate pie crust
3 cups low fat strawberry ice cream or frozen yogurt - softened
1 cup sliced strawberries
Light whipped cream in a can
Mint leaves*
Spread ice cream evenly over crust. Dip a large spoon in hot water, and run it over the ice cream to smooth the top. Place pie in freezer til solid (2 hrs. up to 3 days). Before serving, spray a border of whipped cream, and mound strawberries in center. Garnish with mint leaves. NICE.
"Go to the effort. Invest the time. Write the letter. Make the apology. Take the trip. Purchase the gift. Do it. The seized opportunity renders joy. The neglected brings regret."
Happy Friday!!!!!
Love,
MM
Thursday, August 2, 2012
Broccoli Mushroom Salad
This was really sounds GOOD to me:
7 cups broccoli florets
1 cup sliced button mushrooms*
1/2 cup shredded sharp* cheddar cheese
1/4 cup sliced almonds*
4 crumbled bacon strips
2 small hearts of palm*, sliced into rings
1/3 cup honey mustard dressing (adjust amt. according to your desires)
Freshly ground pepper*
Bring 3 cups of water to a boil in a large saucepan; add broccoli. Cover and cook for 2-3 mins. or until crisp tender; drain and place in ice water. Drain and pat dry. Combine mushrooms, cheese, almonds, hearts of palm, bacon, pepper, and dressing. Add broccoli, and toss to coat. Cover and chill. This could be the "main event" with some garlic bread, or served as a side with, let's say - Chicken Cordon Bleu.
"Today, consider how you might help bear someone's burden."
Have FUN today!!
Love,
MM
7 cups broccoli florets
1 cup sliced button mushrooms*
1/2 cup shredded sharp* cheddar cheese
1/4 cup sliced almonds*
4 crumbled bacon strips
2 small hearts of palm*, sliced into rings
1/3 cup honey mustard dressing (adjust amt. according to your desires)
Freshly ground pepper*
Bring 3 cups of water to a boil in a large saucepan; add broccoli. Cover and cook for 2-3 mins. or until crisp tender; drain and place in ice water. Drain and pat dry. Combine mushrooms, cheese, almonds, hearts of palm, bacon, pepper, and dressing. Add broccoli, and toss to coat. Cover and chill. This could be the "main event" with some garlic bread, or served as a side with, let's say - Chicken Cordon Bleu.
"Today, consider how you might help bear someone's burden."
Have FUN today!!
Love,
MM
Wednesday, August 1, 2012
Tempting Caramel Apple Pudding with Gingersnap Crust
This one caught my eye cuz I Love Granny Smiths, caramel, and gingersnaps:
2 cups crushed gingersnap cookies (about 40 cookies)
1/3 cup butter, melted
1 pkg. (8 oz.) cream cheese, softened
1/4 cup sugar
3 & 1/2 cups cold 2% milk, divided
1 carton (8 oz.) frozen whipped topping, thawed, divided
2 pkg. (3.4 0z.) each instant butterscotch pudding mix (I think I would use vanilla)
1/2 cup hot caramel ice cream topping, divided
2 medium Granny Smiths, chopped* (the recipe said 1 Granny, and one delicious, gala or..)
lemon juice* (sprinkle over apples to prevent browning)
1/3 cup dry roasted peanuts, chopped
In a small bowl, mix crushed cookies and butter until well blended; press onto the bottom of a greased 13"x9" baking dish. Refrigerate for least 15 mins. Meanwhile, in a large bowl, beat the cream cheese, sugar, and 1/4 cup milk until smooth. Fold in 1 cup whipped topping; spread over crust. In another large bowl, whisk the remaining milk with the mixes for 2 mins; let stand for 2 mins. or until soft-set. Stir in 1/4 cup caramel topping. Spoon over cream cheese layer. Cover and refrigerate for 15 mins. Spread remaining whipped topping over top. Cover and refrigerate for at least 4 hours or until filling is firm. Just before serving, top with apples; drizzle with remaining caramel topping. Sprinkle with chopped peanuts. YUMOLA!!!!!
"Attitude makes you a victor not a victim".
Enjoy this spectacular weather!!
Love,
MM
2 cups crushed gingersnap cookies (about 40 cookies)
1/3 cup butter, melted
1 pkg. (8 oz.) cream cheese, softened
1/4 cup sugar
3 & 1/2 cups cold 2% milk, divided
1 carton (8 oz.) frozen whipped topping, thawed, divided
2 pkg. (3.4 0z.) each instant butterscotch pudding mix (I think I would use vanilla)
1/2 cup hot caramel ice cream topping, divided
2 medium Granny Smiths, chopped* (the recipe said 1 Granny, and one delicious, gala or..)
lemon juice* (sprinkle over apples to prevent browning)
1/3 cup dry roasted peanuts, chopped
In a small bowl, mix crushed cookies and butter until well blended; press onto the bottom of a greased 13"x9" baking dish. Refrigerate for least 15 mins. Meanwhile, in a large bowl, beat the cream cheese, sugar, and 1/4 cup milk until smooth. Fold in 1 cup whipped topping; spread over crust. In another large bowl, whisk the remaining milk with the mixes for 2 mins; let stand for 2 mins. or until soft-set. Stir in 1/4 cup caramel topping. Spoon over cream cheese layer. Cover and refrigerate for 15 mins. Spread remaining whipped topping over top. Cover and refrigerate for at least 4 hours or until filling is firm. Just before serving, top with apples; drizzle with remaining caramel topping. Sprinkle with chopped peanuts. YUMOLA!!!!!
"Attitude makes you a victor not a victim".
Enjoy this spectacular weather!!
Love,
MM
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