Halloween Hot Fudge Ice Cream Sundaes

HAPPY HALLOWEEN!! Here's a sweet treat for today:
(makes four)

4 ginger snap cookies
4 scoops pumpkin* ice cream
Hot fudge* ice cream topping
Orange and purple Halloween sprinkles

Place ginger snaps on a wax paper-lined baking sheet. Top each with a scoop of pumpkin ice cream. Freeze until firm. Heat hot fudge topping to just warm. Pour over desserts, and top with sprinkles. Funola!!

"Laughter and compassion are two vital building blocks of friendshop, but loyalty is the cement that seals the bond.".

Make a new friend today, and have FUN with them!!

Love,

MM

Grilled French Dip Burger with Brie

Easy Peasy, and DELISH:

1 burger patty seasoned with Montreal Steak Seasoning
1 French baguette
1 T. light* mayo.
2 oz. slice of Brie cheese
1/4 cup sauteed sweet* white onions
1 T. butter*
Sea salt*
1/2 cup low sodium beef au jus

Trim a thin slice of the top and bottom of the baguette to create a flat surface area, and trim ends. Cut the baguette into a 5" long section. Then slice in half horizontally. Spread mayo. on the outside of the baguette, to enhance browning. Place on grill, skillet, or under boiler* to toast the outside. Grill, broil, or fry burger patty until juices run clear; do not overcook. While burgers are cooking, saute onions in butter and add a little sea salt. Place burger on baguette and top with brie and onions. Cut in half and serve with warm beef au jus for dipping. I would roast potato wedges sprinkled with garlic salt, chopped rosemary, and olive oil to accompany. Bon Appetit!!

"To avoid being pulled into error, keep a firm grip on the truth."

Have FUN today!!!

Love,

MM

Roasted Delicata Squash with Honey, Pomegranate Seeds and Pepitas

Man, this sounds GOOD!! I LOVE any type of squash:
(serves 10-12)

4 delicata squash, halved lengthwise, seeded, and ends trimmed
3 t. veg. oil, divided
1/2 cup raw pumpkin seeds (peptitas)
1/2 t. fine sea* salt
3 T. honey
1/2 cup pomegranate seeds
1&1/2 t. coarse sea salt
4 T. butter, melted
1&1/2 T. cayenne

Preheat oven to 425. Rub squash with 2 t. oil, and set on a baking sheet. Roast squash, turning once, until tender when pieced with a fork - about 20 mins. Meanwhile, spread pumpkin seeds on a rimmed baking sheet. Drizzle with remaining 1 t. oil, and the fine sea salt, stirring to coat. Bake until toasted, about 5 mins. Put squash on serving plate. Drizzle with honey, then sprinkle with pomegranate seeds, toasted pumpkin seeds, and coarse sea salt. Mix butter and cayenne, and serve on the side for your guests to drizzle over the squash if they wish.

"Whose life can you change for the better?"

Make sure you laugh out loud today!!

Love,

MM

MM's Mexican Gumbo

I had a craving for chicken tortilla soup, and had a package of beef fajita strips with peppers and red onions from the Safeway meat dept., so got the thought of combining them in my crock pot. I am happy to report that the results were DELISH:

1 can Chicken Tortilla Soup (lowest sodium you can find)
Marinated beef strips, cut into bite size pieces
Red and orange pepper strips, diced
Red onion strips, diced
1 cardboard box of low sodium chicken broth
2 garlic cloves, minced
1 can low sodium black beans
1 can fire roasted diced tomatoes
1 small can mild fire roasted diced green chiles
1 cup of charred roasted corn
1 package of Buffalo Chicken Rice and Pasta
Cumin
Coriander seeds ground in a mortor with a pestle (thanks, Peg and Philippe!)
Mrs. Dash's Zesty Lime Seasoning

Combine all ingredients except Buffalo Chicken Rice and Pasta in a crock pot. Cook on low 6 hours. Stir in the dry mix, and add water if it becomes too thick. Cook another hour. I served it with 4 Mexican shredded cheeses, crushed white corn tortilla chips, and a dollop of plain Greek yogurt. YUMOLA!!!!

"Declare God's favor" today.

And, have FUN!!

Love,

MM

Avocado, Tomato, and Mango Salsa

Another game day winner:
(6 servings)

1 mango, peeled, seeded and diced
1 avocado, peeled, pitted, and diced
4 medium tomatoes, diced
1 jalapeno, seeded and minced
1/2 cup fresh chopped cilantro (or flat leaf parsley*)
3 cloves of garlic, minced
1 t. sea salt
2 T. fresh lime juice
1/4 cup chopped red onion
3 T. EVOO

In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in salt, lime juice, red onion, and oil. Refrigerate at least 30 minutes. Serve with white corn tortilla strips, or Scoops*.

"Many people are so preoccupied with future plans and decisions that they fail to see choices they need to make today". Don't be one of them....................

Go out and have FUN today!!

Love,

MM

Spice-Crusted Lamb Chops with Baby Potatoes

An elegant/interesting offering that caught my eye, cuz I LOVE lamb:
(serves 4)

4 -  4 oz. lamb loin chops, about 1" thick
1 lb. baby potatoes, scrubbed and halved
1 t. raw unsalted pistachios
1 t. unsweetened shredded coconut
2 t. toasted sesame seeds
1 t. cumin seeds
1 t. fennel seeds
1/4 t. coarse sea salt
1/4 t. black peppercorns
Olive oil cooking spray
2 t. EVOO*
1 T. chopped fresh chives
Fine sea salt and fresh ground black pepper, to taste

In a coffee grinder, spice grinder, or motar with pestle, grind pistachios, coconut, sesame, cumin, fennel, coarse salt and peppercorns until well ground. Spread spice mixture on a large plate. Place lamb chops on a cutting board or in a baking dish, and mist both sides of lamb with cooking spray. Dredge each chop in spice mixture - well coating both sides. Arrange oven rack in second position, and heat broiler on high. Place chops on a large foil-lined baking sheet and broil for 6-7 mins. per side, until light pink in center. Remove from oven and let rest for 5 mins. Meanwhile, fill a pot with 2" water and fit with a steamer basket. Bring water to boil and add potatoes to basket. Cover, reduce heat to medium, and steam until potatoes are tender when pierced with a sharp knife, about 8 mins. Transfer to a large bowl, and toss with oil, chives, fine sea salt and ground black pepper. Serve with baked acorn squash with brown sugar and butter in the cavity.

Choose to have a Happy Friday, and have FUN today!!!!!

Love,

MM

Chicken BBLT Salad (Bacon, Bean, Lettuce, and Tomato with Smoky Tomato Dressing

A great American classic turned salad with the addition of beans:
(serves 4)

2 boneless, skinless chicken breasts
2 beefsteak tomatoes, divided
3 slices of bacon fried crisp (I use Hormel  Real Bacon Pieces in a jar- WAY easier)*
1 15 oz. can white beans, drained and rinsed
1 cup nonfat plain Greek yogurt
2 cups water
1 T. EVOO
1 T. white wine vinegar
1/2 t. natural smoked sea salt (if you can't find this, use 1/4 t. smoked paprika and 1/4 t. sea salt)
1/4 freshly ground pepper
1/4 cup chopped fresh chives
1 med. Persian* cucumber, diced
1 large head Bibb lettuce, washed, dried, and hand torn into bite sized pieces*

In a medium saucepan, bring 2 cups water to a boil. Add chicken and reduce heat to low. Cover and cook until opaque throughout, about 15 mins. Transfer chicken to a cutting board. When cool enough to handle, cut into 1/2" cubes. Quarter one tomato. Add to a blender with yogurt, oil, vinegar, S&P. Blend until smooth. Transfer mixture to a small bowl, and stir in chives. Cut remaining tomato into 1" chunks. Divide lettuce, cucumber, beans, chicken, and tomato among chilled* salad plates. Toss each salad with quarter of the dressing.

"For the beauty of each hour, hill and vale and tree and flower. Lord of all, to Thee we raise - this our hymn of grateful praise".

Have FUN today!!!!

Love,

MM

Rosemary-Scented Turkey Quesadillas with Cranberry Salsa

A twist on seasonal fare:
(serves 4)

10 oz. ground turkey, or rotisserie chicken*, chopped
8 stalks celery, finely chopped, divided
1 sweet* white onion, finely chopped, divided
4 oz. fresh cranberries, chopped
1 large green  pear, diced
4 cloves of garlic, minced, divided
Juice of one orange
1/2 t. sea salt, divided
Fresh ground pepper to taste
1/2 t. EVOO
1 & 1/2 T. fresh rosemary, finely chopped
8 6" white flour soft* tortillas
2 oz. shredded mozzarella, divided

In a medium bowl, combine quarter of celery, half of onion, cranberries, pear, quarter of garlic, and orange juice. Season with 1/4 t. salt and pepper. Set aside. In a large nonsitck skillet, heat oil on medium. Add remaining celery and onions, and saute, stirring occasionally, for 3 mins. Stir in rosemary, remaining garlic and 1/4t. salt, and saute for 2 mins. Add turkey and cook for 5 mins, stirring and breaking up with a wooden spoon. With a fine mesh colander, drain turkey mixture, discarding drippings. Transfer mixture to a large bowl. Wipe out skillet and return to medium heat. Working in batches, add tortillas to skillet. Top each with turkey mixture and cheese, dividng evenly, and cook, undisturbed, for 3 mins. With a heat-proof spatula, gently fold 1 side of each tortilla over to form half-circles. Cook for 1 min., lightly pressing top of tortillas with spatula, if necessary to hold its shape. Repeat with remaining tortillas, turkey mixture and cheese. Divide quesadillas amoung serving plates (slice with a pizza cutter), and serve with salsa.

"Want what you have, and you'll always have what you want".

Laugh out loud today!!

Love,

MM

Baked Spaghetti

My friend, Georgia gave me a taste of this at work, then brought me the recipe, and I made it Sunday. It was shared with a bunch of guests last night. Unanimous RAVE reviews:
(12 servings)

1 lb. ground beef, browned and drained (of course you can use ground turkey or Italian sausage*)
1 cup chopped onion
2 garlic cloves, minced*
1 cup chopped red pepper*
1 T. butter
12 oz. spaghetti, cooked and drained
1 can fire roasted* diced tomatoes
1 cup jarred pasta sauce*
1 small can mushrooms stems and pieces - save the liquid
1 small can sliced ripe olives, save the liquid
2 t. dried oregano
1/4 t. Lawry's Roasted Garlic Salt with Basil and Oregano (LOVE this!!)
A couple of hand torn large fresh basil leaves
1 can condensed roasted garlic mushroom soup
2 cups med. shredded cheddar
1/4 cup grated Parmesan

In a large skillet, saute onion, garlic, and red pepper in butter until tender. Add the tomatoes, pasta sauce, mushrooms, olives, oregano, basil, and Lawry's. Stir in ground beef. Simmer, uncovered for 10 mins. Place half of the spaghetti (I cut it in bite sized pieces with a scissors) in a greased 13"x9" baking dish. Layer with half of the veggie mixture, and 1 cup of cheddar. Repeat layers. In a small bowl, combine soup and reserved mushroom and olive liquid until smooth. Pour over casserole. Sprinkle with Parmesan, and bake uncovered at 350 for 30-35 mins. til heated through and bubbly. Enjoy with a crisp salad with zesty Italian dressing, and a loaf of garlic bread (Costco bakery makes a killer one)!!

"Most of the people you meet could use your help. At the very least, give them a smile".

Have FUN today.

Love,

MM

Herbed Steak Rolls with Goat Cheese and Capers

These are a breeze to prepare, and YUMOLA:
(serves 4)

4 oz. soft goat cheese
2 T. chopped fresh garlic* chives
2 T. chopped fresh parsley
2 T. chopped fresh basil
1 T. capers, drained and rinsed
4 4 oz. boneless sirloin steaks, trimmed of visible fat and pounded to 1/4" thickness
1/4 each sea salt and fresh ground pepper
1 t. EVOO

In a small bowl, combine cheese, chives, parsley, basil and capers. Place steaks on a flat work surface. Spread cheese mixture on 1 side of steak, dividing evenly. Starting from shorter ends of steaks, roll each up like a jelly roll and secure with toothpicks. Season with S&P. In a large skillet, heat oil on medium-high. Add steak rolls and cook, turning  frequently, until browned on all sides, about 3 mins. Cover loosely with foil, and cook for 2-3 more mins. until an instant-read thermometer registers 145. Transfer to a plate and let stand for 3 mins. Serve with MM's horseradish sauce and raw sugar snap peas.

"Search for Joy today as if you were searching for hidden treasure".

And, Have FUN!!

Love,

MM

Chicken and Blackberry Sauce with New Potatoes

We, in the Pacific Northwest, LOVE our blackberries:
(serves 4)

1 lb. white/gold new potatoes, scrubbed and halved
4 6 oz. boneless, skinless chicken breasts (or 6 boneless, skinless thighs*)
1/2 t. each fine sea salt and freshly ground pepper
2 T. EVOO
1/3 cup chopped shallots
1 t. chopped fresh rosemary
1 cup fresh blackberries
1/2 cup 100% blueberry-pomegranate* juice
2 scallions, white and light green parts, thinly sliced

Fill a large pot with 1" water and fit with a steamer basket. Add potatoes to basket and bring water to a boil. Cover and cook until potatoes are tender, 10-15 mins, depending on size of potatoes. Meanwhile, season chicken with S&P. In a large skillet or saute pan (not non-stick), heat oil on medium. Working in
batches if necessary, add chicken to skillet and cook for 6 mins. per side, until cooked through. Transfer chicken to serving plate, and tent loosely with foil to keep warm. Heat the same skillet on medium-high. Add shallots and rosemary and saute, stirring occasionally, until shallots are tender, about 1 min. Stir in blackberries and pomegranate juice, deglazing the pan by scraping up any browned bits from bottom with a heat-proof spoon or spatula. Cook until liquid is reduced to a thin layer, 1-2 mins. Remove from heat. Top chicken with blackberry sauce and serve with potatoes. Sprinkle potatoes with scallions, dividing evenly. Sounds yumola to me!!

Realize today that "Happiness is Your Right".

Have fun!!!

Love,

MM

Crispy Fish Tacos with Corn, Grapefruit, and Cucumber Salsa

Here's a lighter football fare suggestion:
(makes 8)

3/4 cup frozen grilled* (charred) corn, thawed
2 plum tomatoes, diced
2 limes. zested and juiced, divided
1 ruby red grapefruit, peeled, segmented, chopped, and juice reserved
1 serrano or jalapeno* pepper, seeded and minced
1/2 sweet* white onion, diced
1 small Persian* cucumber, diced
1/4 cup chopped fresh cilantro leaves (or parsley*)
2 T. EVOO
1/2 t. cumin, divided
1/2 t. sea salt, divided
8 6" soft flour* tortillas
1/4 cup flour
1/4 cup Panko bread crumbs*
4 egg whites
8 oz. Halibut or Cod cut into 1 oz. strips
Olive oil cooking spray
1/3 cup nonfat plain Greek yogurt
1/2 cup crumbled low-fat feta or queso cotija cheese
1 sheet of parchment paper

In a medium bowl, add corn, tomatoes, zest and juice of 1 lime, grapefruit segments and juice, serrano pepper, onion, cucumber, cilantro, oil, 1/4 t. cumin and 1/4 t. salt; mix well. Heat oven to 425. Stack tortillas and wrap in foil. Place packet on 1 side of a parchment lined baking sheet. In a shallow bowl, add flour. In a separate bowl, whisk egg whites and remaining cumin. In a third shallow bowl, add Panko. Working 1 strip at a time, coat lightly in flour, dip in egg whites, and coat all sides with Panko. Arrange in a single layer on the other half of the baking sheet. Mist strips with cooking spray, and bake in center of oven for 6 mins. or until fish is golden and tortillas are warm. Meanwhile, in a small bowl, combine yogurt, feta and remaining lime zest and juice. To assemble, carefully open packet and allow steam to secape. Lay out tortillas on a large serving platter, and spoon salsa in the center of each, dividing evenly. Top with fish strips and yogurt mixture. Serve with black refried beans, and Mexican rice.

Today, work on "humility, patience, endurance, and persistence - qualities that are often the last to be learned". And, have FUN!!!

Love,

MM

Open-face Turkey Burgers Stuffed with Smoked Gouda topped with Mushroom Onion Sauce

I saw this one in the Clean Eating mag., and the alluring picture hooked me into it (I added the smoked gouda):
(serves 4)

2 lbs. lean ground turkey
3/4 cup finely chopped sweet* white onion
4 t. chopped fresh basil, divided
1 t. fresh* oregano
1/8 t. each sea salt and lemon pepper*, plus more to taste
4 thick slices of smoked gouda*
5 oz. crimini* mushrooms, sliced
Olive oil cooking spray
1/2 cup low sodium chicken broth
1/4 t. dried thyme
3/4 cup 2% milk
1&1/2 t. arrowroot powder
4 slices whole grain bread, toasted
Fresh sprigs of thyme for garnish

Prepare the burgers: In a large bowl, combine turkey, 1/2 cup onion, 3 t. basil, oregano, S&Lemon pepper. Form into 8 patties. Mist large non-stick skillet with cooking spray, and heat on medium. Add patties, and cook - turning once, until cooked through, about 10 mins. Top half with cheese slices, and cover with remaining 4. Press down with spatula, turn off heat, and cover to melt cheese. Meanwhile prepare the sauce: Mist a medium saucepan with cooking spray, and heat on medium. Add mushrooms and remaining 1/4 cup onion, and saute - stirring frequently until onion is translucent, about 5 mins. Add broth, remaining 1 t. basil, and thyme, and increase heat to med.-high. Saute, sirring frequently, until reduced by half, about 5 mins. In a small bowl, whisk 2 T. milk and arrowroot until combined. Stir into sauce along with remaining milk. Reduce heat to medium, and bring to a gentle boil. Cook, stirring constantly, for 2 mins. until thickened. Season with S&P, to taste. To serve, top toasted bread slices with stuffed patties and sauce. Sprinkle with fresh thyme leaves. I would accompany these with oven roasted red potatoes with garlic salt and rosemary, and steamed asparagus with a lemon dill butter sauce. LOTS of flavor and spices going on in this one. :)

Remember that simple pleasures are the best, and have a HAPPY, FUN FILLED Friday!!!

Love,

MM

Glazed Cinnamon Apples

This one is for YOU, Al, and I am going to make it while you are out here:
(7 servings)

6 large Granny Smith* apples
2 T. lemon juice
1/2 cup packed brown sugar
2 T. flour
1 t. ground cinnamon
1/4 t. ground nutmeg
6 T. butter, melted
Vanilla Bean* ice cream

Peel, core and cut each apple into eight wedges; transfer to a 3 qt. slow cooker. Drizzle with lemon juice. Combine the sugars, flour, cinnamon, and nutmeg; sprinkle over apples. Drizzle with butter. Cover, and cook on low 3-4 hours or until apples are tender. Serve in dessert dishes with ice cream. Think of the wonderful aroma that will waft through your home while this is cooking!

"The only thing you need to know to be content is this: God is good".

Have a great day, and laugh out loud.

Love,

MM

MM'S Crock Pot Beef Stew

My first attempt at beef stew, and it was ENTHUSIASTICALLY endorsed by Mr. Peep (Dick):

1&1/2-2lbs. choice beef, cut into bite size cubes
4 med. red potatoes, diced
1 large carrot, cut into circles, then into quarters
1 sweet white onion, large dice
2 t. minced garlic
1 bay leaf
1 T. Worcestershire sauce
1/3 cup Merlot
Montreal Steak Seasoning
Johnny's Garlic Spread (dry mixture)
1 can low sodium beef broth
2 T. corn starch

Place beef in a large bowl, and season liberally with the Montreal Steak Seasoning and Johnny's. Put into a large sealable plastic bag, and pour wine in; seal and turn to coat. Let sit in the refrigerator overnight. The next morning, add the beef and rest of the ingredients (except the corn starch) into the crock pot. Cook on low 6-8 hours. Dilute the corn starch in 4 T. water, and stir into crock pot. Turn it to high, and continue to cook at least one more hour til desired thickness has been reached. To accompany: cornbread made with smoked gouda, mild diced green chiles and smoked paprika (I rub butter on it when it is hot out of the oven),  and the salad I blogged about Monday. Talk about comfort food!! It was absolutely devoured here.

"It is amazing what a few kind words can do".

Have FUN out there today!!

Love,

MM

Goat Cheese and Kalamata Paninis

Sounds YUMOLA to me:
(serves 4)

14 pitted Kalamata olives, chopped
4 cloves of garlic, minced
1/4 cup finely chopped red onion
1 T. balsamic vinegar
2&1/2 t. fresh* basil, chopped
1/4 t. red pepper flakes
1 12oz. whole grain Italian loaf bread, halved lengthwise
2 cups baby spinach leaves
2&1/2 oz. soft goat cheese, crumbled
1 large tomato, sliced into 8 rounds
Olive oil cooking spray

In a medium bowl, combine olives, garlic, onion, vinegar, basil, and pepper flakes. Place bread on cutting board - cut side up, and spoon olive mixture evenly down length of bottom half. Top with spinach, cheese, and tomato. Cover with top half of bread, and press down lightly to adhere. Using a serrated knife, cut into 4 even pieces. Mist a large non-stick skillet with cooking spray, and heat on medium; add sandwiches. Add weight (as a panini press) by covering sandwiches with a sheet of foil, then topping with a heavy skillet. Cook for 1&1/2-2 mins. or until lightly golden on the bottom. Remove skillet and foil, and flip sandwiches over. Replace foil and extra skillet, and reduce heat to med.-low. Cook for 2 more minutes or until browned on bottom. Remove from heat and let stand, covered for 2 mins. Serve with Lay's Original Potato Chips, and chilled seedless red grapes.

"Confident, happy, and secure people stand out because what's on the inside shows on the outside".

Have FUN today, and share your joy.

Love,

MM

Tomato, Cucumber, and Feta Salad with Fresh Basil

My beautiful basil plant from Trader Joe's is still hanging on like a trouper, so I am going to make this salad for lunch to go along with my Beef Stew I made yesterday:
(4 servings)

6 Roma tomatoes, diced
1 small cucumber, peeled, quartered lengthwise, and chopped
3 gr. onions, chopped
1/4 cup fresh basil leaves cut into thin strips
3 T. EVOO
2 T. balsamic vinegar
3 T crumbled feta
Sea salt* and freshly ground pepper
(You could also add salami strips to make it into a main dish*)

In a large bowl, combine all ingredients, and toss to coat. Chill.

"Instead of being critical and writing others off, take time to get to know them".

Have FUN today!!

Love,

MM

Pumpkin Chili

It's the perfect month to try this chili:
(11 servings)

3 lbs. ground beef
1 med. sweet* white onion, chopped
2 16 oz. cans hot chili beans, drained
2 12oz. bottles chili sauce
2 cans condensed tomato soup, undiluted
1 cup canned pumpkin
2 t. pumpkin pie spice
1 t. sea salt*
1 t. sugar
1 t. pepper
1 t. chili powder
Sour cream*
Shredded 4 Mexican cheese blend*

In a large Dutch oven, brown beef and onion til beef is no longer pink; drain. Stir in remaining ingredients, adding water if desired to reduce thickness. Bring to a boil. Reduce heat, cover, and simmer for an hour.
Serve with a dollop of sour cream, and sprinkle with cheese. Serve with smoked gouda, green chiles, and smoked paprika buttered corn bread.

Have FUN out there today, but remember to be smart about it.

I wish you peace and love,

MM

Slow Cooker Buffalo Chicken Sammies

Here is an easy peasy game day one:

4 skinless, boneless chicken breasts (or 6 skinless, boneless thighs*)
1 bottle Frank's Hot Sauce*, divided
1/2 package dry ranch dressing mix
2 T. butter
King Hawaiian rolls*
Blue cheese dressing
Ranch dressing
Celery and carrot sticks

Place chicken in crock pot, and pour in 3/4 of the sauce and ranch dry mix. Stir to coat. Cook on low 6-7 hours. When chicken is done, add butter, and shred chicken with two forks. Serve with sides of blue cheese, ranch, the rest of the Frank's sauce, and celery and carrot sticks. YUMOLA!!!

 "Stretch into a greater vision for the possibilities in your life".

Have FUN today. I KNOW I will!!!!!!!!

Love,

MM

Cream of Reuben Soup

Happy Friday!! Here's one for all you Reuben fans:
(8 servings)

1/2 cup low sodium* beef stock
1/2 cup low sodium* chicken stock
1/4 cup coarsely chopped celery
1/4 cup coarsely chopped sweet* white onion
1/4 cup coarsely chopped red bell pepper (optional)*
1 T. cornstarch dissolved in 2 T. water
1 cup (about 1/4 lb.) chopped corned beef
1 cup shredded Swiss cheese
3/4 cup sauerkraut, drained and rinsed
1/2 stick butter
2 cups half and half
Chopped fresh chives

Combine first 5 ingredients in a large saucepan, and bring to a boil over high heat. Reduce heat and simmer until veggies are crisp-tender, about 5 mins. Add dissolved cornstarch and continue cooking til soup thickens. Remove from heat and stir in corned beef, Swiss cheese, and sauerkraut, blending well. Melt butter in a large double boiler over med. heat. Stir in half and half. Add soup, and blend until smooth with an immersion blender. Heat through, but do not boil. Garnish bowls with chives. Serve with buttered toasted slices of marble rye. Sounds Yumola to me!!

"Don't let anyone steal your joy today".

Have FUN in spite of the rain.

Love,

MM

Cream of Artichoke Soup

Alas, our wonderful run of the sun is over - whaaaaaaaaaaaa, so here is an elegant soup to make us feel better:

2 8&1/2oz. cans quartered artichoke hearts, drained and juice reserved
1 cup low sodium* chicken stock
1/2 cup plus 2 T. butter
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 cup chopped sweet white onion*
1/2 cup chopped crimini* mushrooms
1/4 cup flour
1 bay leaf
3/4 t. sea salt*
1/2 t. freshly ground pepper
1/4 t. cayenne pepper
3/4 t. minced fresh lemon* thyme
3/4 t. minced fresh oregano
1/2 t. minced fresh sage
Pinch of sweet Hungarian paprika
1 cup whipping cream
Garlic croutons*
Plain Greek yogurt*

Melt 2 T. butter in a large heavy skillet over med. heat. Add carrot, celery, onion, and mushrooms, and saute until veggies are soft and onion is translucent, about 15 mins. Melt remaining butter in a large stockpot over low heat. Add flour and cook, stirring constantly, 5 mins. Stir in veggies. Add stock in slow steady stream, stirring constantly. Add artichoke hearts with juice, bay leaf, S&P, cayenne, thyme, oregano, sage, and paprika, and stir through. Increase heat to med. and simmer 30 mins., stirring occasionally. Beat cream in a small bowl just until frothy. Blend into soup. Heat through; do not boil. Adjust seasoning and top with a dollop of yogurt and garlic croutons. Caesar salad to accompany.

"Prayer is the bridge between panic and peace".

Have FUN today!!!!!!

Love,

MM

Lemony Brussels Sprout Slaw

Those of us who LOVE Brussels Sprouts with get a zesty (pun intended) kick out of this:
(makes 10-12 servings)

2 lbs. raw Brussels sprouts, finely shredded in a food processor (12 cups)
1/2 cup 2% plain Greek yogurt
1/2 cup low-fat mayo.
1 t. finely grated lemon zest
1/3 cup fresh lemon juice
1/2 cup chopped garlic* chives
1/4 cup fresh chopped dill
Sea salt* and freshly ground pepper
1/4 cup plus 2 T. salted roasted sunflower seeds

In a large bowl, whisk the yogurt with the mayo, lemon zest, lemon juice, chives, and dill, and season with S&P. Add the Brussels spouts and toss to coast evenly. Fold in the sunflower seeds and serve. Can be made ahead, and refrigerated overnight.

Remember, "Your value does not go down because someone mistreated you".

Have FUN today!!!!

Love,

MM

White Bean Flatbreads with Prosciutto and Fontina Cheese

Here is a 7 minute snack that might just fill the bill:

4 pocketless pitas (or Naan bread*)
2 T. EVOO, plus more for drizzling
1 15 oz. can cannellini beans, drained and rinsed
1 t. crushed red pepper
1 t. fresh rosemary, chopped
2 oz. chopped sliced prosciutto (this is pricey, so you could use thinly sliced salami or another cured meat*)
1/4 cup chopped salted roasted almonds
6 oz. imported Fontina cheese, shredded (1 &1/2 cups)

Preheat a large oven proof skillet, and preheat the broiler. Position a rack 6" from the heat. Brush the pitas on both sides with the 2 T. of oil. Cook in the skillet over high heat until bowned., 3 mins. In a bowl, mash the beans with the red pepper, rosemary, and prosciutto; spread on the pitas. Top with the almonds and cheese, and transfer the skillet to the broiler. Broil for 2 mins. until cheese is melted and the pitas are golden. Drizzle with oil, cut into wedges and serve with a variety of olives. :)

"Forgiveness is not about being nice and kind, it's about letting go so you can claim the amazing future that awaits you".

We have two more days of sun predicted for here, so get out there and savor the feeling of warmth on your face (after applying sunblock, of course)!!

Love,

MM

Grilled Pears with Marscapone

I think this sounds like a wonderful treat:

6 red anjou pears, cored and quartered lengthwise
1 cup heavy cream
2 cups sugar in the raw*
1/2 cup fresh rosemary leaves
1 cup marscapone, room temp.
Freshly ground pepper
3 cups of water
1/2 cup almonds, toasted and coarsely chopped

In a saucepan, muddle the sugar and rosemary. Stir in three cups of water, and cook over med. heat just until the sugar dissolves. Transfer to a large bowl, and let cool to room temp. Add the pears, stir gently to coat, and let sit for 30 mins. Meanwhile, oil a grill or grill pan and preheat to med. In another large bowl, whip the cream until soft peaks form. Fold the marscapone into the whipped cream; refrigerate. Drain the pears, and pat with paper towels. Add the pears, cut side down, to the grill or grill pan, and cook until tender and grill marks appear - about 10 mins. Season with pepper. To serve, top the pears with the marscapone cream and almonds. A nice cup of hazelnut coffee would be superb with this!!

"Kindness picks others up when troubles weigh them down".

Have FUN today!!!!!

Love,

MM

Chicken in Pineapple Sauce

A Cuban "goodie":

1/2 cup all purpose flour
One 3 lb. chicken, cut into 8 pieces (or just get breasts or thighs if you don't want to cut up a chicken*)
Sea salt* and freshly ground pepper
1 t. sweet paprika
1/4 cup EVOO
1 sweet onion, finely chopped
1 red* bell pepper, finely chopped
4 garlic cloves, minced
1 cup dry white wine
1 cup low sodium* chicken stock
1/2 cup pineapple juice
1/4 cup fresh lime juice
1 bay leaf (I LOVE it that I can just pick one from my bay tree on my balcony "farm"!)
Buttered Orzo*(or steamed rice), for serving

Put the flour in a shallow bowl. Season chicken with S&P, and sprinkle with the paprika. Dredge in the flour, tapping off the excess. In a large deep skillet, heat the olive oil until shimmering. Add the chicken, and cook over moderately high heat, turning once or twice until golden brown - about 5 mins. Transfer the chicken to a plate. Pour off all but 1 T. of the fat in the skillet. Add the onion, red pepper, and garlic to the pan, and cook over med. heat, stirring until softened, 5 mins. Add the wine and boil until reduced by half; scraping up browned bits from the bottom of the pan, about 5 mins. Add the stock, pineapple juice, lime juice, and bay leaf, and bring to a boil. Nestle the chicken in the skillet and add any accumulated juices. Cover and cook over very low heat, turning the chicken once, until cooked through, about 25 mins. Uncover and cook over high heat until the sauce is thickened and glossy, about 5 more mins. Discard the bay leaf and serve the chicken with orzo or rice, spooning the sauce on top.

"Let's live every day with an eye on the harvest".

Go Seahawks and Broncos!!

Love,

MM

Big Ol' Beer Brat Sub

Perfect conclusion for my Oktoberfest journey, and perfect for your tailgate party:

1 24" baguette
2 12 oz. cans of lager or pilsner beer
3 Granny Smith apples, peeled, cored, and sliced
1 sweet white onion*, sliced
Sea salt* and freshly ground pepper
4 fresh bratwurst sausages
6 oz white cheddar
1 T. pickled jalapenos
2 t. Dijon mustard
2 cups sauerkraut, drained

Preheat grill or broiler. Combine the beer, apples, onion, S&P to taste in a saucepan, and bring to a simmer over med. heat. Add the brats, and continue to simmer - stirring occasionally til brats are cooked through - about 10-15 mins. Strain the brats, reserving 1 cup of the poaching liquid. Brown the brats on all sides, 5-6 mins. Make the beer cheese sauce: combine the cheese, 3/4 cup of the reserved liquid, the pickled jalapenos, and mustard in a small saucepan over low heat. Cook, stirring occasionally until melted and combined. Add more of the liquid to the sauce if you want it thinner. Keep warm. Build the sammie: split the baguette in half lengthwise, and lightly toast. Halve the brats lengthwise, as well, and layer them on the bottom half of baguette. Top with sauerkraut, drizzle sauce down length and on baguette top cut side. Cut into individual slices, and serve with rest of the beer cheese sauce. YUMOLA!!!!!!!

Today, "Walk by faith, not by sight". And have FUN!!

Love,

MM

German-Style Fried Potatoes

Who doesn't like fried potatoes? Oktoberfest #5:

4 lbs. med. size red skin potatoes
4 & 1/2 T. EVOO
3 T. malt vinegar
1 T. Dijon mustard
6 T. rendered bacon fat or Crisco
Coarse sea salt
Freshly ground pepper
6 T. lager beer, divided
2 & 1/2 cups finely chopped red onion, divided
1/3 cup chopped fresh garlic chives*

Cook potatoes in large pot of salted boiling water until just tender when pierced with a sharp knife, about 25 mins. Drain. Refrigerate overnight. Cut potatoes into 1/2" cubes (do not peel). Whisk oil, vinegar and mustard in a small bowl to blend for the vinaigrette. Heat 3 T. bacon fat or Crisco in each of two large nonstick skillets over med.-high heat. Add 1/2 potatoes to each, and season with salt. Saute until potatoes begin to brown, stirring frequently, about 7 mins. Add 3 T. beer and 1 & 1/4 cups red onion to potatoes in each skillet; cook until beer evaporates, stirring occasionally about 1 min. Reduce heat to med. and saute until potatoes are brown around the edges, about 5 mins. Pour 1/2 vinaigrette over potatoes in each skillet, and toss to coat. Remove from heat. Season with S&P. Transfer all potatoes to large bowl and sprinkle with chives.

"If you keep answering the door and your dreams never leap, you're answering the door for the wrong people."

Happy Friday, and have FUN today!!!!

Love,

MM

Chicken in Riesling with Grapes

Day #4 of Oktoberfest foodie favs.:

2 T. butter
1 T. EVOO
1 whole chicken breast, halved (or 2-4 boneless chicken thighs*)
1 shallot, minced
1 garlic clove, minced
2 t. all purpose flour
1/3 cup Riesling wine
1/2 cup low sodium* chicken broth
2 t. fresh lemon juice
1/2 t. fresh lemon thyme*, chopped
1/4 lb. green seedless grapes, halved crosswise (about 3/4 cup)
Sea salt* and freshly ground pepper

In a large skillet heat the butter and oil over med. heat until the foam subsides. Add chicken to pan, and brown all sides for 8 mins., or until golden. Transfer to a plate, and cover with foil. Reduce heat and add shallot and garlic; cook for 3 mins. Stir in flour, and make a roux, stirring constantly for 2 mins. Add wine, and cook the mixture, stirring for 1 min. Add the broth, lemon juice, thyme, S&P to taste, and bring the mixture to a boil, stirring. Return the chicken to the skillet with any juices that have accumulated on the plate, and simmer covered for 15 mins. Add grapes, and continue simmering, uncovered, stirring occasionally for 3-5 mins. Serve with German-Style Fried Potatoes (tomorrow's recipe du jour), and a cold crisp salad.

"You have one. A divine spark. An uncommon call to an uncommon life!"

Serve others today, and have FUN doing it!!

Love,

MM

My bad.............

Oops, I have been misspelling Oktoberfest. With my German heritage, you would think I would know that (and, I DO). Think I must have been being blown away that it is October already!!

Wienerschnitzal

Day #3 of Octoberfect tasties:

1&1/2 lb. veal cutlets (or thin boneless pork chops)
1/2 cup all purpose flour
3 T. grated Parmesan
2 eggs
1 t. minced fresh parsley
1/2 t. sea salt*
1/4 t. freshly ground pepper
1 pinch ground nutmeg
2 T. 2% milk*
1 cup plain Panko* bread crumbs
6 T. butter
4 slices of lemon

Place each cutlet between 2 pieces of plastic wrap, and pound with the flat side of a meat mallet until about 1/4" thick. Dip in flour to coat. In a med. bowl, whisk together eggs, Parmesan, S&P, nutmeg, and milk. Place bread crumbs on a large flat plate. Dip each cutlet in the egg mixture, then press into the breadcrumbs, turning to coat both sides. Shake off excess. Place cutlets on another plate, and refrigerate 1 hour or overnight. Melt butter in a large skillet over med. heat. Cook the cutlets until browned - about 3 mins. per side. Remove to a serving platter, and pour the pan juices over them. Garnish with lemon slices, and parsley. I would serve buttery horseradish mashed potatoes with chives with this, and roasted garlic haricot vertes.

"Live with joy and purpose".

Enjoy yourself today.

Love,

MM

Bratwurst with Potato Cakes

Another Octoberfest suggestion. This sounds YUMOLA to me:

3 medium Yukon gold potatoes
1 pound caraway* sauerkraut, drained, rinsed, and squeezed dry
1/4 cup combination of fresh chopped dill and parsley
2 large eggs, lightly beaten
1 bunch scallions, thinly sliced
Sea salt* and freshly ground pepper
2 T. all purpose flour
1 t. EVOO, plus more for frying
4 bratwurst links
1/2 cup water
6 T. whole grain mustard
2 T. sour cream

Piece the potatoes in a few places with a fork; microwave until slightly softened, about 4 mins., then halve lengthwise. When cool enough to handle, grate the cut side on the large holes of a box grater into a large bowl. Add the sauerkraut to the grated potatoes along with the herbs, eggs, 3/4 of the scallions, 1/2* t. salt, and 1/4* t. pepper. Stir in 1 T. flour, then form into four 1/2" thick patties. Sprinkle patties with the remaining flour. Heat olive oil in a medium skillet over medium heat. Pierce the bratwurst all over with a fork, add to pan, and cook, turning until golden brown - about 5 mins. per side. Meanwhile, heat 1/8" olive oil in a large skillet over medium heat. Add the potato patties, and cook until golden, 6 mins. per side. Drain on paper towels. Remove the bratwurst from skillet, and reduce the heat to medium low. Add 1/2 cup water, and bring to a simmer, then add the mustard and sour cream and stir until hot. Cut the bratwurst into pieces, and serve with the potato cakes (sprinkled with the remaining scallions), and sauce. A German beer would be great with this, with German polka music playing in the background!! :)

"Guilt puts you on a treadmill; you are constatly working and struggling and sweating, but you don't move forward." Today, deal with it, then throw that cap of guilt away!!

Choose happiness.

Love,

MM

Roasted Cornish Game Hens with Pumpkin Seed Pesto, Sweet and Sour Cabbage Slaw, and Herbed Spaetzle

October already!!! I am going to do an Octoberfest series beginning with these three:

Cornish Game Hens:
5 T. EVOO
1/2 cup pepitas (hulled green pumpkin seeds)
 Sea salt*
1 t. plus a large pinch of smoked paprika*
1 cup loosely packed parsley leaves
2 scallions, chopped
2 T. fresh lemon juice
4 Cornish game hens, gizzards discarded
1 small garlic clove, minced

Position a rack in the lower third of the oven and preheat to 400. Make the pumpkin seed pesto: Heat 3 T. oil, the pepitas, 1/2 t. salt, and a large pinch of paprika in a large skillet over med. heat. Cook, shaking the skillet, until the seeds begin popping and some turn brown, about 5 mins. Remove from heat, and let cool completely. Transfer the seeds and oil to a food processor; add 1/2 cup water, parsley, scallions, lemon juice, and 1/4 t. salt, and pulse until pureed. Remove about 3 T. of the pesto and set aside the rest for serving. Slide your fingers under the breast skin of each hen to loosen. Slide 2 heaping t. of the pesto under the skin of each hen, then rub to distribute the pesto. Mash the garlic and 2 t. salt with the flat side of a chef's knife to create a paste. Combine the remaining 2 T. olive oil and 1 t. paprika in a bowl, then rub all over hens. Refrigerate uncovered 2 hours or overnight. Put the hens on a rack in a shallow roasting pan, and tie the legs together with kitchen twine. Roast, rotating the pan halfway through, until the skin is golden brown - about 1 hour. Let rest 15 mins., then cut each hen in half. Serve with reserved pesto.

Sweet and Sour Cabbage Slaw:

2 T. butter
3/4 t. caraway seeds
1 garlic clove, minced
2 lbs. carrots, halved lengthwise, and cut into 2" pieces
1/2 cup water
3 T. brown sugar
3 T. cider vinegar
4 cups shredded red cabbage
Sea salt* and freshly ground pepper, to taste
Lemon juice
Fresh dill, minced
Fresh parsley, chopped

Melt butter in a large skillet over med. heat. Add caraway seeds and garlic; cook, stirring, 1 min. Add carrots to skillet along with 1/2 cup water, brown sugar, vinegar and S&P. Bring to a simmer, cover and cook 15 mins. Stir in cabbage, and season with salt; cook 5 mins. Remove from heat, and add a squeeze of lemon juice. Top with dill and parsley.

Herbed Spaetzle:

Sea salt*
3 cups all purpose flour
Freshly ground pepper
Large pinch of freshly grated nutmeg
1 cup sour cream
1 cup seltzer
3 large eggs
1/3 cup chopped fresh dill and parsley
1 T. whole grain mustard
2 T. plus 2 t. EVOO
4 T. butter

Bring a pot of salted water to a bare simmer. Combine the flour, 2 t. salt, a pinch of pepper, and the nutmeg in a large bowl. Whisk the sour cream, seltzer, eggs, herbs, and mustard in another bowl, then stir into flour mixture. Fill a large bowl with ice water. Working over the simmering water, place about 1 cup of the dough in a colander and push the dough through with a rubber spatula. Cook the spaetzle for 1 min. after they float to the surface, then remove with a slotted spoon, and transfer to the ice water. Repeat with remaining dough, letting the water return to a bare simmer between batches. Drain the spaetzle, spread out on a baking sheet and pat dry with paper towels. Toss with 2 t. olive oil. Heat 2 T. butter and 1 T. olive oil in a large skillet over med.-high heat. Increase the heat to high, and add half of the spaetzle in an even layer. Cook, undisturbed until golden brown on the bottom, about 5 mins. Shake the pan and loosen the spaetzle with a spatula, continue cooking until heated through about 1 more min. Season with S&P. Repeat with remaining butter, oil and spaetzle. Serve with hens, slaw, and a glass of chilled German wine.

"Stand at the intersection of your affections and successes, and find your uniqueness".

Hope you had FUN today. I did!!

Love,

MM