Buffalo Popcorn

Here's a tasty munchie for football watching or movie night:

4 T. butter
1 & 1/2 t. Frank's Hot Sauce*
1 T. honey
Sea salt*
12 cups popped popcorn

In a small pan, melt the butter; whisk in hot sauce, honey, and 1/2 t. salt. Place popcorn in a big bowl; drizzle with butter mixture. Toss and season. Get ready to smack your lips!! :)

"If you have people in your life to love, you are rich."

Have FUN today!!!

Love,

MM

New York Style Egg Cream

Easy Peasy for a Friday, and DELISH:

Mix 2 T. chocolate syrup into 3/4 cup 2%* milk. Stir in 1/2 cup seltzer. YUMOLA!!!

"Choose your battles wisely".

Have FUN, and share your smile today!!!

Love,

MM

Turkey Stroganoff with Spaghetti Squash

This one is for YOU, Sierra:

1 medium spaghetti squash
1 lb. lean ground turkey
2 cups sliced fresh crimini mushrooms*
1 medium sweet white onion, chopped
2 garlic cloves, minced
1/2 cup white wine
3 T. cornstarch
2 cups low sodium beef broth*
2 T. Worcestershire sauce
1 T/. Montreal steak seasoning
1 t. minced fresh thyme or 1/4 t. dried thyme
1/4 cup half and half cream
Shaved Parmesan and minced fresh parsley

Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave plate. Microwave, uncovered on high for 15-18 mins. or until tender. Meanwhile, in a large nonstick skillet, cook turkey, mushrooms, and onion over med. heat until turkey is no longer pink; drain. Add garlic; cook one minute longer. Stir in wine. Combine cornstarch and stock until smooth. Add to pan. Stir in the Worcestershire sauce, steak seasoning, and thyme. Bring to a boil.; cook and stir for 2 mins. or until thickened. Reduce heat. Stir in cream; heat through. When squash is cool enough to handle, use a fork to separate strands lengthwise. Place squash on serving platter, and top with turkey mixture. Sprinkle with shaved cheese and parsley. Roasted pencil thin asparagus would be lovely with this.

"Seeds of discontentment cannot take root in a grateful heart".

Have FUN in the SUN today!!

Love,

MM

Heirloom Tomato and Haricot Verts Salad with Pistou

This makes the most out of Fall bounty, and I have been looking for more ways to use my beautiful basil leaves from my plant:

Salad:

About 1/2 t. sea salt*, plus more for blanching beans
1/4 lb. haricots verts (very thin green beans), tops trimmed
1 T. fresh oregano leaves
Small garlic clove
2 & 1/4 t. red wine vinegar
1 & 1/2 t. good quality balsamic vinegar
3 T. each EVOO and roasted hazelnut oil
1/2 t. lemon zest
Freshly ground pepper
1/4 cup skinned toasted hazelnuts
1 & 3/4 lbs. heirloom tomatoes (get a variety of colors for presentation*)
1/2 bunch baby arugula
1 cup cherry tomatoes, stemmed and cut in half
2 T. creme fraiche (or plain Greek yogurt or sour cream*)

Bring a small pot of salted water to boil, then blanch beans for 2-3 mins. til just tender. Transfer to a baking sheet to cool. Using a mortar and pestle, pound and grind oregano, garlic, and a scant 1/4 t. salt to a paste (or chop herbs, sprinkle with salt, mince and mash into a paste with the flat side of a Chef's knife). Transfer to a small bowl, and add the vinegars. Stream and whisk in the olive oil. Taste for seasoning and balance. Whisk hazelnut oil, lemon zest, and S&P in another small boil. Finely chop half the hazelnuts, and stir into the dressing. Roughly chop the rest of the nuts, and add to mix. Drizzle haricot verts with dressing, add S&P, and toss to coat. Hold heirloom tomatoes on their sides and cut into 1/4" slices. Season with S&P. Arrange slices on a large round platter, overlapping them, and spoon on about half the balsamic vinaigrette. Scatter with arugula leaves. Stir cherry tomatoes and remaining vinaigrette in a bowl, and season with S&P. Pile in the center of platter, then top with haricots verts. Spoon on a few dollops of creme fraiche and sprinkle about a third of pistou onto and around salad (serve the rest alongside).

Pistou:

1/2 small garlic clove
1/4 t. sea salt*
1/2 cup fresh basil leaves, tightly packed
1 T. fresh flat-leaf parsley
1/4 cup EVOO
Freshly ground pepper

Again using the mortar and pestle, pound the garlic clove with 1/4 t. salt. Add half the basil leaves, and pound to a coarse paste. Add remaining basil, and chopped parsley, continue to grind. Stir in oil and season to taste with S&P.

"In a sense, our lives are marked by "use by" dates - except that none of us knows when the heart will expire or we'll take our last breath on this planet. Given that reality, shouldn't we try a little harder to capture the moments we've been given?"

Carpe Diem!!!!

Love,

MM

Champagne Browned Butter Chicken!!!

This one is for YOU, Al:

2 slices center cut bacon
2/3 cup all purpose flour
6 bone-in skinless chicken thighs
6 bone-in skinless chicken drumsticks
1 & 1/4 t. sea salt*, divided
3/4 t. freshly ground pepper, divided
2 T. canola oil, divided
1 lb. baby new red potatoes, quartered
1 lb. button mushrooms, halved
1/4 cup brandy
4 shallots, halved
3/4 cup low sodium chicken broth
1 T. black peppercorns
3 lemon* thyme springs
1 bay leaf
1/2 bunch flat leaf parsley
12 baby carrots with tops
1 cup champagne
3 T. butter
1 t. all purpose flour
2 t. chopped parsley
2 t. chopped fresh lemon thyme

Preheat oven to 300. Cook bacon in large Dutch oven over med. heat til crisp. Remove, and drain on paper towels (but reserve drippings in pan). Reserve bacon for another use. Place 2/3 flour in a shallow dish. Sprinkle chicken evenly with 1/4 t. salt and 1/2 t. pepper. Dredge chicken lightly in flour, coating all surfaces. Shake off excess. Increase heat under Dutch oven to med. high. Add 1 T. oil to drippings; swirl to coat. Add half the chicken, and cook til browned. Remove and repeat procedure with remaining 1 T. oil and chicken. Remove. Add potatoes to pan; cook 3 mins.or until browned, stirring occasionally. Add in mushrooms; sprinkle with 1/4 t. salt. Cook 3 mins., stirring occasionally. Stir in brandy. Cook until liquid almost evaporates (about 30 seconds), again - stirring occasionally. Return chicken to pan. Add shallots and broth; bring to a boil. Place pepper corns and next three ingredients (through parsley) on a double layer of cheese cloth. Gather edges and tie with butcher's twine. Add bundle to pan. Bake, uncovered for 15 mins.
Trim carrot tops to 1", and scrub carrots. Add to pan. Bake an additional 45 mins. or until veggies are tender and chicken is done. Remove chicken and veggies from pan; keep warm. Discard herb bundle. Place pan over med. high heat. Add champagne to pan, bring to a boil, and scape up any brown bits on the bottom. Cook until mixture reduces to 2/3 cup (about 11 mins.). Melt butter in a small saucepan over med. heat. Cook til lightly browned about 3 mins. shaking pan occasionally. Stir in 1 t. flour, whisking constantly. Cook 1 min. Gradually add butter mixture to reduced champagne mixture, whisking constantly. Cook 1 min. or until slightly thick. Stir in remaining S&P. Serve with chicken and veggies. Garnish with parsley and thyme. There you go. Now I am exhausted!!!!

"The increasing darkness of trials only makes the lamp of grace shine brighter".

Make having FUN a priority today!!

Love,

MM

MM's Creamy Corn Chowder with Bacon

This was a two day project, but came out to be YUMOLA:

3/4 bag of frozen grilled corn (I found this at Safeway)
1 small can of creamed corn
1/2 small sweet red bell pepper, seeded, roasted, peeled and diced
2 large new red potatoes, tiny diced
1/3 of the jar of Hormel Real Bacon Bits and Pieces (I really find this easy and good to use)
2 garlic cloves, minced
1/2 small sweet white onion, tiny diced
1 small jalapeno, seeded, rind scraped off, and minced (wear gloves when doing this)
1 large fresh basil leaf, cut in chiffanade strips
Fresh parsley leaves, cut into little pieces
Lemon thyme leaves (I used two stalks)
Smoked paprika
Chili powder
Cumin
Coriander seeds (I crushed these in a mortar using a pestle - wonderful aroma)
Crystallized lime
Freshly ground pepper
2 cups of veggie broth
Half a container of Half and Half (4 oz.)
Queso Mexican cheese, shredded

Put all ingredients except half and half and cheese in a crock pot. Cook on low 8 hours. At the 7th hour, add the half and half, and Queso, and continue cooking one more hour. Serve with warm Naan bread and red grapes.

"When you smile and project an aura of warmth, kindness, and friendliness, you will attract happy people".

Hold on tightly to your joy today, and have FUN!!

Love,

MM

Harvest Squash Casserole

In honor of the first day of Fall, here is a comfy and satisfying one:
(Yields 10 servings)

1 large butternut squash (about 6 lbs), peeled, seeded and cubed
1 large sweet white onion*, finely chopped
1 T. butter
2 garlic cloves, minced
3 eggs, beaten lightly
2 T. sugar
2 t. sea salt*
1/2 t. freshly ground pepper
1 cup chopped fresh or frozen cranberries
1/4 cup chopped pecans
Cooking spray
Topping:
2 cups Panko* bread crumbs
2 T. butter, melted

Place squash in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 mins. or until just tender. Drain. In a large bowl, mash squash and set aside. In a large nonstick skillet, saute onion in butter until tender. Add garlic; cook 1 min. longer. Add to squash. Stir in the eggs, sugar, and S&P. Gently fold in cranberries and pecans. Transfer to a 13" by 9" baking dish coated with cooking spray. For topping, combine bread crumbs and melted butter; sprinkle over casserole. Bake at 350 for 40-45 mins. or until a knife inserted near the center comes out clean. I would serve this with a nice pork roast and steamed broccoli with a lemon dill butter sauce. YUMOLA!!

"Keep your strength under control".

Appreciate, laugh, and have FUN today!!

Love,

MM

Avocado Bean Dip AND Southwest Egg Rolls

Happy Friday!! You get a bonus one today cuz I missed a day this month. These would both be great at a tailgate party (I LOVE football and football parties!!!!):

Avocado Bean Dip

1 can cannellini beans*, rinsed and drained
1 med. avocado, peeled and cubed
1/2 cup fresh cilantro leaves
3 T. lime juice
1/2 t. onion powder
1/2 t. garlic powder
1/2 t. chipotle hot pepper sauce
1/4 t. Sea salt*
1/4 t. ground cumin
Round White Corn Tortilla Chips*

In a food processor, combine the first nine ingredients, cover, process until smooth. Serve with chips.

Southwest Egg Rolls

1 cup baby spinach, chopped
2 T. finely chopped red onion
2 T. finely chopped sweet red pepper
1 jalapeno pepper (I will harvest one off my plant on my balcony "farm"), seeded and minced
1 T. canola oil
1/2 cup frozen corn (use grilled corn if you can find it - WAY good flavor - I found a bag at Safeway)
1/4 cup low sodium* black beans, drained and rinsed
1/8 t. Sea salt*
Dash cayenne pepper
Dash ground cumin
3/4 cup shredded 4 Mexican cheeses
4 oz. cream cheese - room temp.
30 wonton wrappers
Cooking Spray
Pickled jalapeno slices*
Sour Cream*

In a large skillet, saute the spinach, onion, red pepper and jalapeno in oil until tender. Stir in the corn, beans and seasoings; heat through. Remove from heat. Stir in shredded cheese and cream cheese until melted. Position a wonton wrapper with one point toward you (keep remaining wrappers under a damp paper towel until ready to use). Place 2 t. filling in the center or wrapper. Fold bottom corner over filling; fold sides towards center over filling. Roll towards the remaining point. Moisten top corner with water to seal. Repeat with rest of wrappers. Place in  a 15" by 10" by 1" baking pan coated with cooking spray; lightly coat tops with additional cooking spray (I use Olive Oil Cooking Spray). Bake at 425  for 8-10 mins. or until golden brown, turning once. Garnish the plate with pickled jalapeno slices and a side of sour cream.

"Take up permanent residence in a life of love."

Have FUN - it's Friday!!!!

Love,

MM

Tomato-Basil Pizzettes

Editor's note: I made a Caprese salad (fresh mozz., fresh basil leaves, sliced Campari tomatoes, balsamic vinegar, and a sprinkle of Roasted Garlic Salt with Oregano and Basil - by Lawry's) with my new beautiful Basil plant I scored at Trader Joe's for $2.99!!, so this recipe is another Delish sounding way to use basil and luscious tomatoes:

For the dough:
1 & 1/2 cups all purpose flour, plus more for dusting
1 & 1/14 t. instant yeast (half a 1/4 oz. package)
1 t. sugar
1/2 cup cornmeal
2 T. grated Parmesan
2 T. EVOO
Sea Salt*

For the Toppings:
2 T. EVOO, plus more for drizzling
2 t. finely chopped fresh oregano
Sea Salt* and freshly ground pepper
16 slices soppressata (about 2 oz.)
10 medium tomatoes, sliced 1/4" thick
2 T. grated Parmesan
1/2 cup small basil leaves

Position a rack in the lower third of the oven, and pre-heat to 500. Put 1/2 cup of the flour, the yeast, and sugar in a food processor and pulse to combine. With the motor running, add 3/4 cup hot water. Turn off motor, add the cornmeal, cheese, olive oil, 1 t. salt, and remaining 1 cup of flour. Pulse until the dough forms a ball, then continue until smooth but still wet, about 15 more times. Line 2 baking sheets with parchment paper. Turn the dough out onto a lightly floured surface, and knead until soft and elastic, 12 to 15 times, dusting lightly with flour if too wet to handle. Using a floured rolling pin, roll out the dough a 1/4" thick disk, about 14" across. Using a 3" around round cutter, cut the dough into 16 rounds. gathering and re-rolling the scraps, if needed. Transfer the rounds to prepared pans. Mix the olive oil, oregano, and S&P to taste. Brush each round lightly with the herb oil, then top each with a slice of soppressata, and 2-3 slices of tomato slices. Sprinkle with Parmesan. Bake one sheet at a time until the crusts are golden, about 8 mins. Drizzle the pizzettes with olive oil, season with S&P, and top with the basil leaves. Serve warm or at room temp.
YUMOLA!!!

KNOW that "all your troubles are light and momentary, compared with the eternal glory being achieved by them".

I really hope you have FUN today!!

Love,

MM

Ultimate Grilled Cheese

I LOVE grilled cheese sammies, and now I have the new Heinz Catsup made with Balsamic (I have disdained catsup pretty much up until now) to dip the corners into:
(Makes 6 sandwiches)

12 slices of thick cut Applewood smoked bacon
1 cup good mayo
1/4 cup Dijon mustard
1/4 cup freshly grated Parmesan
Sea salt* and freshly ground pepper
1 loaf of sourdough bread. sliced 1/2" thick (12 slices)
6 T. butter, at room temp.
6 oz. aged gruyere or comte cheese
6 oz. extra-sharp cheddar

Preheat oven to 400. Arrange the bacon on a baking rack set over a sheet pan in a single layer and roast for 20-30 mins. until nicely browned. Drain on a plate lined with paper towels, and cut into 1" pieces. Meanwhile, combine the mayo, mustard, Parmesan, 3/4 t.* salt, and 1/2 t. pepper in a small bowl. Lay 12 slices of bread on a board and spread each one lightly with butter. Flip the slices and spread each one generously with mayo mixture. Don't neglect the corners! Grate the cheeses and combine. Distribute the bacon slices on half the bread slices, and sprinkle cheese over bacon. Top with remaining bread slices, sauce side down. Meanwhile, heat an electric panini press or large griddle or skillet. Cook the sammies for 3-5 mins. until bread is toasted and cheese is melted. Allow to cool for 2 mins. Cut in half diagonally, and serve with above mentioned catsup or tomato soup. Bon Appetit!!

"Trials are the soil in which faith grows".

Carpe Diem!!!!

Love,

MM

Creamy Fruit Salad

I think this sounds very refreshing on the warm (YAY) day we are supposed to have:

2 Granny Smith apples, cored and cut into 1/2" chunks
1 medium Honey Dew melon, cut into 1/" chunks (about 2 cups)
1 20 oz. can pineapple chunks in their own juice*, drained
1/2 cup dried cherries
1/2 cup plain Greek yogurt*
1/2 cup cream of coconut
Toasted shredded coconut*
Pinch of sea salt*

Put all ingredients except shredded coconut in a large bowl, and stir to coat. Place shredded coconut in a dry non-stick pan on med. heat, and let toast til lightly browned and aromatic. Watch carefully, and stir often. Remove from heat, let cool, and sprinkle over top of salad. Serve with warm artisan bread.

Editor's note: my black bean soup (yesterday's blog) was OUTSTANDING. And, I added a squirt of lime juice before serving. I took the rest downstairs to leave on "warm" for my peeps, and I noticed this morning that there was NONE left!! :)

"Jump for joy today". And, have FUN in the sun.

Love,

MM

Black Bean with Pico de Gallo Soup

This is what I am making today:

2 cans (15 oz.) low sodium* black beans, drained and rinsed
1 & 1/2 cups veg. broth
1 cup Pico de Gallo
1 t. cumin
1 med. tomatillo, chopped
1 bay leaf* (from my farm)
1/2 small can mild chopped green chiles*
1 t. minced garlic*
1 small jalapeno* (I am using one of mine from my farm), seeds and rind removed - finely chopped
4 T. sour cream or plain Greek yogurt*
4 T. thinly sliced green onions

Put all ingredients in a crock pot. Cook on low 6-8 hours. Ladel into bowls and top with a dollop of sour cream and onions. Serve with warm cornbread or cheese quesadillas.

"Turn from the path of planning to the path of peace".

Have FUN today.

Love,

MM

Chicken Satay Salad

Here's a great one to feast upon while you dine al fresco in this beautiful weather:

2 skinless, boneless chicken breasts - about 1 lb.
7 T. Thai peanut sauce (about 1/2 cup)
3 T. veg. oil
1 t. Ponzu Lime Sauce (or Citrus)*
Sea salt* and freshly ground pepper
2 T. fresh lime juice
1 head Romaine lettuce, sliced
2 Persian* cucumbers, cut into matchsticks
1 med. carrot, halved lengthwise, then thinly sliced
1 red bell pepper, thinly sliced
1/4 cup chopped fresh flat leaf parsley*, plus more for topping
3 T. chopped roasted salted peanuts

Slice the chicken 1" thick and toss with 2 T. peanut sauce, 1/2 t. oil, S&P to taste in a bowl. Grill or broil chicken til just cooked through - about 2 mins. per side. Transfer to a plate. Whisk the remaining peanut sauce, Ponzu, lime juice, and 2 T. water in a large bowl. Add the lettuce, cucumber, carrot, bell pepper, and parsley and toss to coat. Season with S&P and divide among bowls or plates. Top with chicken, peanuts and more parsley. Serve with warm torta rolls or ciabatta bread.

"Rise above".

Sing and Dance in the SUN today!!

Love,

MM

Tomato, Basil, and Mozzarella Flatbread Sammie

THIS is right up my alley:

4 medium tomatoes, sliced
1 & 1/2 lbs. Fresh mozzarella, sliced
16-20 fresh lemon basil* leaves
Sea salt*
Freshly ground pepper
8 6" flat breads, cut lengthwise
3 T. balsamic vinegar
3 t. Dijon mustard
1/4 t. dried basil
Tiny pinch of sugar
1/2 cup EVOO

Whisk together the vinegar, mustard and dried basil in a bowl. Add the sugar and 1/4 each S&P. Slowly whisk in the oil. Brush each cut side of the flat bread with dressing. Top the bread bottoms with layers of tomatoes, mozz. and basil leaves. Season with S&P. Cover with bread tops. I would serve this with Lays Potato Chips, and a creamy fruit salad.

"What a person says about you does not define who you are. His or her opinion of you does not determine your self worth. Let that bounce off you like water off a duck's back. That person has every right to have an opinion, and you have every right to ignore it."

Have FUN today!!

Love,

MM

Caramel Baked Brie

This sounds YUMOLA to me:

8 oz. wheel of Brie
1/4 cup chopped pecans*
1 T. melted butter
1/4 cup mini coated caramel candies (such as Sugar Babies)
Granny Smith* apple slices
Lemon juice*

Place Brie on a baking sheet; bake for 5 mins. at 350. Meanwhile, in a small bowl toss pecans in melted butter. Remove cheese from oven. Top with mini caramels then nuts. Bake to soften candies; 5-8 mins. Serve with Granny Smith apple slices lightly squirted with lemon juice (to prevent browning).

"When you allow what someone says or does upset you, you're allowing that person to control you." Don't let that happen today!!

Happy Friday. :)

Love,

MM

Skinny Scampi with Spaghetti Squash

Here is a "figure friendly" re-make of an old fav. (with the "before" - 1,563 calories, and 892 mg of sodium; the "after" is 241 and 335.5 mg.):

1 spaghetti squash (about 3 lbs.), halved lengthwise
1 T. plus 2 t. EVOO
1 small red pepper, finely chopped
2* cloves of garlic, finely chopped
1 & 1/2 lbs. large shrimp (tail on), peeled and deveined
1/4 cup low sodium veg. broth
1 & 1/2* T. fresh lemon juice
1/4 t. lemon zest
Lemon wedges
2 T. fresh flat leaf parsley, chopped
Sea salt*
Freshly ground pepper*

Place squash, cut sides down, in a large microwaveable dish. Add 1/3 cup water, and microwave until tender - about 10 mins. Let cool, then remove the seeds. Meanwhile, in a large skillet, heat 1 T. EVOO over med. heat. Add red pepper and garlic, and cook stirring frequently until they begin to soften, about 3 mins. Add the shrimp, veg. broth, and lemon juice and cook, tossing occasionally until the shrimp are pink and firm, about 5 mins. Stir in the lemon zest and parsley. Remove from heat. Using a fork, rake the spaghetti squash lengthwise to remove the flesh (it will come off in long strands). Toss the squash with the remaining EVOO and season with S&P. Divide the shrimp between 4 plates. Top with the shrimp, and drizzle with the pan sauce. Garnish with lemon wedges. Serve with garlic bread and dilled green beans.

"Decide to be happy today, and don't let anyone or anything take away your joy".

Have FUN out there!!!

Love,

MM

Smoked Salmon Hash

Editor's note: I am happy to report that the meal I made (yesterday's post) WAS Delish, and garnered rave reviews (plus, seeing people go back for seconds is always satisfying for me!!).

I usually only do smoked salmon on Christmas morning, but this one sounds like a "tryer":

1 & 1/2 lbs. new red potatoes*, diced
1/4 cup EVOO
1/4 cup creme fraiche (or sour cream or plain Greek yogurt*)
1 T. fresh* chives, chopped
Fresh dill*, chopped
2 T. prepared horseradish
4 oz. smoked salmon, roughly chopped
S&P

In a skillet, cook the potatoes in the oil until tender. Season with S&P. In a bowl, mix together creme fraiche, chives, dill, and horseradish; season with S&P. Mix potates with salmon, and serve with creme fraiche sauce. A nice crisp salad would go nicely with this, and a bowl of melon balls will top it off.

"Quietness and Trust accomplish far more than you can imagine; not only in you, but also here on earth and in Heaven". Coolest of Beans!!

Play outside today!

Love,

MM

Shredded Chili Pork Tacos with Sweet Lime Slaw

This is what I am making for dinner:

1 lb. boneless country style ribs or 2 thick pork chops
Chili powder
Smoked paprika* (ya just gotta get this spice - adds a new dimension)
Johnny's Garlic Spread* - dry rub
Cumin
Montreal Steak seasoning
Whole coriander seeds (a few)
1 small can diced green chiles*
1 bottle or container of Chile Verde*
2 med. tomatillos*, husks removed, and chopped
Crystallized lime*
Cojita Mexican cheese, crumbled
Small flour tortillas, heated
1 package of tri colored coleslaw mix
1/4 cup plain Greek yogurt*
1/2 t. sugar*
2 limes, one zested and juiced, and the other cut in wedges
Sea salt*
Freshly ground pepper*

Cover all sides of pork with chili powder, smoked paprika, cumin, Montreal, coriander seeds, and Johnny's. Rub in with your fingers. Place in crock pot. Mix together Chile Verde, green chiles, tomatillos, crystallized lime, and 1/2 cup of water. Pour over pork. Cook on low 6-8 hours. Meanwhile stir together coleslaw mix, Greek yogurt, sugar, lime zest and juice, S&P. Chill. Shred pork with two forks. Place pork on warm tortillas, sprinke with Cojita, and top with slaw. Garnish the plates with lime wedges. I am going to also make refried black beans, and a buffalo chicken flavored rice and pasta mix. Gonna smell amazing in here, and hopefully, be DELISH. I'll let you know tomorrow...............:)

"Help someone else win for a change".

Savor the wonderful feeling of the warmth of the sun on your face today.

Love,

MM

Quinoa Tabbouleh

Quinoa is one of the best grains you can eat, so this is a Good for YOU salad:

2 cups low sodium chicken broth*
1 cup quinoa, rinsed
1 can black beans drained and rinsed
1 small Persian* cucumber, peeled and chopped
1 small sweet red pepper, chopped
3 green onions, chopped
1/3 cup fresh parsley, hand torn
1/4 cup lemon juice
2 T. EVOO
1/2 t. sea salt*
Freshly ground pepper

Heat chicken broth to a boil. Add quinoa, and simmer 12-15 mins. stirring occasionally til all the liquid is absorbed. Remove from heat; fluff with a fork. Transfer to a bowl and cool completely. Add the beans, cucumber, onions, red pepper, and parsley. In a small bowl, whisk together olive oil, lemon juice, S&P. Drizzle over salad, and toast to coat. Serve with a gyro or falafel balls with a side of tzatziki sauce.

"Live Fully, Love Deeply, Laugh Loudly!!"

Love,

MM

Mini Mediterranean Pizzas

Game watching fare:

8 oz. lean ground beef (90%)
1/4 cup finely diced sweet* white onion
2 garlic cloves, minced
1 can tomato sauce with garlic, basil, and oregano*
1 t. minced fresh rosemary*
2 6" pita pockets cut in half horizontally into triangles
1 med. tomato, seeded and chopped
1/2 cup fresh baby spinach, thinly sliced
12 pitted Greek olives, thinly sliced
1/2 cup shredded mozz.
1/4 cup crumbled feta
cooking spray

In a large non-stick skillet coated with cooking spray, cook the beef, onion, and garlic over med. heat 5-6 mins. or until beef is no longer pink; drain. Stir in tomato sauce and rosemary; bring to a boil. Reduce heat; simmer uncovered for 6-9 mins. or until thickened. Place pita halves, cut side up on a baking sheet. Top with meat mixture, tomato, spinach, and olives. Sprinkle on cheeses. Bake at 400 for 4-6 mins. or until cheeses are melted.

Remember, "The Lord shall guide thee continually, and satisfy thy soul".

Go Seahawks! Go Broncos!!

Love,

MM

Swiss Turkey Stromboli

I haven't had a good stromboli since I lived in Boulder, CO. This one sounds DELISH:

3 cups sliced crimini* mushrooms
1 sweet white* onion, thinly sliced
1 T. EVOO*
2 T. whole grain mustard*
1 garlic and herb pizza dough (I LOVE the one at Trader Joe's)
3 slices aged* Swiss
6 oz. sliced mesquite smoked turkey*
1 egg white
1 t. water
Cooking spray

In a large non-stick pan, saute mushrooms and onions in oil until tender. Stir in mustard; set aside. On a floured surface, roll pizza dough into a 15"x10" rectangle. Layer the cheese, mushroom mixture, and turkey lengthwise over half of the dough to within 1/2" of edges. Fold dough over filling; pinch seams to seal, and tuck ends under. Transfer to baking sheet coated with cooking spray. Combine egg white and water; brush over dough. Cut diagonal slits in top. Bake at 400 for 12-15 mins. or until golden brown. Let stand 10 mins. before cutting into slices. Serve with Lays potato chips, and a dill pickle spear!!!!

"Accept each day exactly as it comes to you".

This might be our last hurrah in the 80's, so get out there and enjoy it.

Love,

MM

Sloppy Joe Nachos

This easy peasy one just sounds great for enhancing football watching (or a tail gate pre-party) fun this weekend:

1 lb. ground beef
1 can (15 & 1/2 oz.) sloppy joe sauce
1 package tortilla strips or chips (Costco has some killer white corn ones)*
3/4 cup shredded 4 Mexican cheese*
1/4 cup sliced black olives
Sour cream*
Guacamole*
Pico de Gallo*
Pickled jalapenos*

In a large skillet, cook beef over med. heat until no longer pink; drain well. Add sloppy joe sauce; cook uncovered, for 5 mins. or until heated through. Arrange tortilla chips on a serving platter. Top with meat mixture, cheese and olives. Serve with sides of guacamole, sour cream, Pico de Gallo, and sliced jalapenos. YUMOLA.

"Patience always hitches a ride with understanding".

Carpe Diem, and ENJOY this sunny day.

Happy Friday!!

Love,

MM

Apple Bricle English Toffee Dip

Sorry I didn't post yesterday - I was mourning the loss of one of my goldfish, Jo (by suicide - he/she jumped out of the tank - may he/she rest in peace.........). Since this recipe has the word English in it, this one is for my family members who are on the other side of the pond:

1 package (8 oz.) cream cheese, softened
1/2 cup brown sugar, packed
1/4 cup sugar
1 t. vanilla extract
1/2 package (7 & 1/2 oz.) of almond brickle chips*
1/2 package (10 oz.) of English Toffee bits*
3 Granny Smith apples, cut into slices and squirted with lemon juice so they won't brown*

In a bowl, beat cream cheese, sugars, and vanilla. Fold in chips and bits. Chill. Serve with apple slices.

Remember, "that as you wander on dusty, earthbound paths, Heaven knows your heart".

Stay true.......................

Love,

MM

Chicken Salad Stuffed Tomatoes

Who doesn't love a tasty chicken salad, and the presentation of this one is great:

4 large tomatoes
1/2 cup light mayo*
2 cups finely chopped rotisserie chicken
1 cup fire roasted corn kernels
1/2 cup snipped garlic chives*
1 bunch watercress, trimmed
Sea salt*
Freshly ground pepper*
Mrs. Dash's Zesty Lime
4 Pansy blossoms

Core tomatoes. Scoop flesh into strainer, and place over bowl to catch the juice. Mix together 1/4 cup of the juice, mayo, chicken, corn and chives. Season with S&P, and Mrs. Dash. Spoon into tomato shells, place a pansy blossom on each, and serve on a bed of watercress. A nice warm baguette and a blueberry cobbler (ala mode) complete this lunch or light dinner. Perfect!!

"Dare to dream" today!!

Love,

MM

Tangy Goat Cheese and Dill Potato Salad

Here is the promised salad for your Labor Day Feast:

2 & 1/2 lbs. Yukon gold potatoes, diced
Sea Salt*
2 T. white balsamic vinegar*
1/4 cup goat cheese crumbles
1 cup plain Greek* yogurt
1 lemon, juiced
1/4 cup EVOO
1 small garlic clove, minced
1/4 cup finely chopped fresh dill
4 scallions, finely chop both whites and greens
Freshly ground pepper
2 T. dill relish*
8 green olives, sliced*
4 radishes, thinly sliced
2 hard boiled eggs*
Smoked paprika*
Johnny's Garlic Spread* (dry herb mixture)
A sprig of parsley
A couple of Nasturtium blossoms

Cover potatoes with salted water, and bring to boil. Cook til tender, about 10 mins. Drain and return to pot. Douse with a splash of vinegar. Let cool. In a bowl, whisk together yogurt, goat cheese, lemon juice, oil, dill relish, and garlic. In a large bowl, place potatoes, olives, scallions, radishes, and dill. Pour dressing over, and toss to coat. Season with S&P, and Johnny's. Garnish with the egg slices (sprinkled with smoked paprika), and a sprig of parsley in the middle topped by the Nasturtium blossoms. Chill for a few hours or overnight.

Editor's Note: I made this yesterday with my *additions, and it was DELISH!!!!!!

"He has entrusted you with a key project to work at. Examine your tools and discover it".

Have a wonderful holiday filled with fun and restful times.

Love,

MM

Honey Beer Braised Baby Back Ribs!!

Here are my Labor Days Foodie Suggestions for YOU:

Pork baby back ribs (the recipe called for SIX pounds - adjust to your needs*)
1/2 cup packed brown sugar
1/2 freshly ground pepper
3/4 t. sea salt*
1/4 cup honey
1 bottle (12 oz.) DARK beer (or low sodium beef broth - Bon Chance finding that*)
1/4 cup cider vinegar
1 bottle BBQ sauce (I use Stubbs - Costco)

Combine the brown sugar and S&P and rub into ribs. Place ribs bone side down on a rack in a large shallow roasting pan. Drizzle with honey. Combine beer and vinegar; pour around and over ribs. Cover tightly with foil, and bake at 325 for one hour. Reduce heat to 250 and bake 2 hours longer - or until tender. Drain ribs and grill for 10-15 mins. til browned - turning occasionally and basting with BBQ sauce. Serve with remaining sauce on the side, and Tangy Goat Cheese Potato Salad (bonus recipe to follow.....), with roasted white corn on the cob (put a small pitcher of melted butter on the table for complete decadence), MM's Baked Beans, and personal sized watermelon spears. I want all of this RIGHT NOW!!

"Push through anything that is holding you back, and look for God's Blessings today"!!

Love,

MM

Brats in Beer

This is my FAVORITE way to make brats:

1 lb. Johnsonville Brats (OR Evergood Louisiana Hot Links)
1 can of beer
Small sweet white onion, thinly sliced

Put ingredients in a crock pot. Cook on low 3-4 hours, then finish on the grill or under the broiler. I serve them in soft potato rolls with horseradish mustard - topped by caraway rye thyme (from my farm) sauerkraut, MM's Baked Beans, and a crisp dill pickle spear. YUMOLA!!!!!

"Declare God's favor today"!!

Love,

MM