Waldorf Turkey Pitas

This is quick, and easy peasy:
(4 servings)

2 cups cooked turkey breast, cubed
2 celery ribs, finely chopped
1 Granny Smith apple*, diced
1 cup seedless red grapes, halved
1/2 cup light mayo*
2 oz. FRESH (wet)* mozzarella, diced
2 cups baby spinach leaves
1/2 t. lemon pepper
8 pita pockets

In a large bowl, combine turkey, celery, apple, grapes, mayo, mozzarella, and lemon pepper. Line the pita pockets with the spinach leaves, and fill with turkey mixture. Cut in half, and serve with crisp baby carrots.

"Grace and strength come from being more concerned about seeking His will than receiving the answer we want."

Have FUN, and Happy Friday!!

Love,

MM

Mediterranean Cod in Parchment

This is one of those entrees that people "ooh and ah" about:
(yields 4 servings)

4 cups shredded cabbage
1 large sweet onion, thinly sliced
4 garlic cloves, minced
4 cod fillets, 6 oz. each
1/4 cup Kalamata* olives, chopped
1/2 cup garlic and herb* feta cheese, crumbled
1/4 t. sea* salt
1/4 t. freshly ground pepper
4 t. EVOO*
Lemon wedges

Cut the parchment paper into four 18x12" pieces. Place 1 cup cabbage on each. Top with onion, garlic, cod, olives, cheese, S&P. Drizzle with oil. Fold parchment paper over fish. Bring edges of paper together on all sides, and crimp to seal, forming a large packet. Repeat with remaining ingredients. Place on baking sheets. Bake at 450 for 12-15 mins. or until fish flakes easily with a fork. Open packets carefully to allow steam to escape. Garnish with lemon wedges. Savor!!!!

Today, "May you discover flowers of Peace blossoming in the most desolate places". And, laugh long and out loud while you are having FUN!

Love,

MM

Chevre Torta with Smoked Salmon, Capers, Fresh Herbs, and Toasted Pine Nuts

Funny, I just bought capers this morning to use in my tuna fish salad. This looks very pretty, and elegant for your parties:
(makes 8-12 appetizer portions)

4 oz. chevre cheese
8 oz. cream cheese, softened
1 sprig of  thyme (I grow this on my farm)
1 sprig of rosemary (also on my balcony farm)
3-4 sorrel leaves*, torn into small pieces( "  "  " " ")
3 small strips of red pepper
1&1/2 T. toasted pine nuts*
1 T. chopped fresh lemon thyme* (farm member)
1 T. chopped fresh rosemary
1/4 cup roasted red pepper pesto, drained well
2 T. capers, rinsed
2 T. chopped conchicorns
2-3 oz. smoked salmon, skin and bones removed, and broken into small pieces

In a small bowl, combine the cheeses and set aside. Line another small bowl with plastic wrap (this bowl will serve as your mold for the torta). Arrange the 2 herb sprigs and red bell pepper face down in the bottom of the bowl. Press on a third of the cheese mixture on top of the herbs, and spread half of each of the remaining ingredients on top. Press another third of the cheese mixture on top of this, making sure it reaches the edges. Form your next layer with the rest of the filling ingredients. Press on the last of the cheese mixture and refrigerate for 1-2 hours up to a day. To serve: invert the torta onto a serving platter; remove the bowl and the plastic wrap. Garnish on top with with fresh herbs, and serve with a thinly sliced baguette, pumpernickel "party" little squares, or rustic crackers, and cold red seedless grapes.

Today, keep that "attitude of gratitude" going, and have FUN!!

Love,

MM

Beer Battered Fish and Chips

Next time you are craving this, make it at home:
(makes 4 servings)

2 quarts veg. oil, for frying
1&1/2 cups all-purpose flour, sifted, plus a little more for dusting
1 t. sea* salt
1/2 t. freshly ground* pepper (or you can use cayenne*)
1 12 oz. can or bottle of beer
2 lbs. cod, haddock, or halibut, cut into 4" pieces
Lemon wedges

Heat oil in deep pot or fryer to 350. In a bowl, combine the flour, S&P, and beer. Mix until smooth. Put remaining flour on a shallow large plate, and dust each piece of fish in flour on all sides; shaking off the  excess. Dip in the beer batter, and slowly place 3 or 4 pieces in the hot oil. Cook until the fish is floating and golden brown, about 5-6 mins. Carefully remove, and place on paper towels to drain. Repeat with rest of fish. Serve hot with fries, coleslaw with a pineapple/poppy seed dressing*, MM's tartar sauce* (on a past blog post), and lemon wedges. YUMOLA!!

Today, "Give, Give, then Give some more".

And, have FUN out there!!

Love,

MM

Tuna (or Chicken) Apple Salad in Apple Cups

This is a fun one, and great for a luncheon or for a kids' party:
(makes 2 servings)

1 6 oz. can white albacore tuna in water, drained well
1 T. honey mustard
2-3 T. light* mayo
1/3 cup celery, diced
2 T. red onion, diced
1/3 cup walnuts, chopped*
2 Granny Smith* or apple of choice (do not pull out the stem)
1 lemon
Sea* salt, and freshly ground pepper

Place tuna in a bowl. Stir in mustard, mayo, celery and onion. Set aside. Slice off the top quarter of each apple. Cut an additional slice from the bottom of the apple (1/4-1/2" thick). Rub the cut parts of the apple as well as the top with fresh-cut lemon juice to keep from browning; set aside on a paper towel to dry. Use a spoon to carefully carve out the inside of the apples. Beginning in the center, remove and discard the core. Then continue scooping out flesh, working toward the perimeter, leaving about a 1/8-1/2" edge. Place the flesh on a paper towel, and drizzle with lemon juice. Transfer the apple trimmings (minus the seeds and core) to a cutting board, and dice into 1/4" pieces. Add to the tuna mixture, and combine well. Season with S&P to taste, and mix again. Place the apples on a plate. Fill each with about 1/2 cup of the tuna mixture, and cap with apple tops. Serve immediately with Lays Original Potato Chips, and some conchicorns.

"One problem with worry is that it makes you forget your worth".

Have FUN today!!!

Love,

MM

More Game Day Fare - Turkey Quesadillas

I know, I know, it's TURKEY, but these looked SO good (Food and Wine, Dec.):

Large flour uncooked* tortillas
Fontina cheese, shredded
Roast turkey, shredded (I like to get mesquite smoked*- you can also use pork, beef, lamb, chicken or fish)
Roasted red peppers, chopped
Sweet white onion*, cut in slices, and caramelized
Sliced pickled jalapenos
Cilantro, chopped

Lay the tortilla in a DRY cast-iron skillet over moderate heat. Sprinkle half with cheese, turkey, peppers, onions, and cilantro. Fold over. Cook until the lightly crisp on bottom side. Flip, and cook until cheese is melted. Serve with refried black beans to which you can add cumin and lime, sour cream, and your choice of hot sauce. YAY college football!!!!!

Take lots of DEEP breaths today, and have FUN!!

Love,

MM

Editor's Note on the Yummy Warm Chicken Salad

I chopped up some cauliflower to add to this, and topped it with a dollop of plain Greek yogurt when I served it. Sour cream could also be used, of course. I would also add some finely chopped zucchini next time to get in even more veggies.

Breakfast Sausage and Sweet Potato Muffins

I hope you all had a wonderful time yesterday, and I promise I won't bombard you with "leftover" recipes, but I saw this this morning, and it looked like a tasty way to start your day:
(makes 12)

3/4 cup sugar
3/4 cup all-purpose flour
1/2 cup old-fashioned oats
1&1/2 t. ground allspice
1/2 t. sea* salt
1/2 t. baking soda
1 cup leftover sweet potatoes or yams, mashed - including the marshmallows :)
2 eggs
1/4 cup butter, melted
1/4 cup canola oil
1/4 cup Real* maple syrup
1 lb. bulk pork sausage (or you can use chicken sausage*), cooked and drained

In a large bowl, combine the sugar, flour, oats, allspice, salt and baking soda. In another bowl, combine the sweet potatoes, eggs, butter, oil, and syrup. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups (or use mini muffin tins for really CUTE ones) 3/4 full. Bake at 350 for 25-30 mins. or until a toothpick inserted comes out clean. Cool for 5 mins. before removing from pan to a wire rack. Serve warm with butter.

Enjoy your leftover turkey, slice of jellied cranberry, and cream cheese sammie today!!!! YUMOLA.

"Be rich in good works, ready to give, and willing to share".

Love,

MM

Happy Thanksgiving

Dear Readers:

I am grateful for YOU! Have a wonderful day. And,

"Praise God from whom all Blessings flow".

Love,

MM

Marbled Pumpkin Cheesecake

Here is another bonus one in case you want to get the ingredients today to make it for tomorrow:
(makes 1 9" cheesecake - or you can make mini cheesecakes)

1&1/2 cups crushed ginger snap cookies (I would use Anna's Ginger Thins*)
1/2 cup finely chopped pecans
1/3 cup butter, melted
2 (8 oz.) packages of cream cheese, softened
3/4 cup white sugar, divided
1 t. vanilla
1 cup canned pumpkin (not the pie filling)
3 eggs
3/4 t. ground cinnamon
1/4 t. ground nutmeg
Whipped cream
Whole pecans for garnish

Preheat oven to 350. In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom and about 1" up the sides of a 9" springform pan. Bake crust 10 mins. Set aside to cool. In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs, one at a time, blending well after each. Set aside 1 cup of this mixture. Blend 1/4 cup sugar, pumpkin puree, cinnamon, and nutmeg into the remaining mixture. Spread the pumpkin flavored batter onto the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect. Bake 55 mins. or until filling is set. Run a knife around the edge. Allow to cool before removing pan rim. Chill for at least 4 hours before serving. Top each slice with a dollop of whipped cream, and place a whole pecan in the center of the cream.

Artichoke Bread

An artichoke dip baked IN a loaf of bread, and perfect to stave off hunger before the big feast tomorrow:
(serves 4-8)

1 (14 oz.) can artichokes, drained and chopped
3 green onions, sliced
2 cloves of garlic, minced
4 oz. cream cheese with chives*, room temp.
1/4 cup light* mayo.
1/2 cup sour cream or plain Greek yogurt*
1/2 cup mozzarella, shredded
1/4 cup parmigiano reggiano or Parmesan, grated
1 loaf of wide Italian bread, sliced lengthwise
Smoked paprika* (optional)

Mix first 7 ingredients in a med. bowl, reserving some of both cheeses. Hollow out a 1/2" deep trough down the center of both halves of the bread, and place on a baking sheet. Spread artichoke mixture evenly in the trough and across bread leaving the edges as a place to grip. Cover with reserved cheeses, and a light sprinkle of smoked paprika, if desired. Cover bread lightly with a sheet of foil, and bake at 350 for 20 mins. Remove foil, and continue to bake until cheese has melted, and is a light golden brown. Let sit for 5 mins. Cut into strips and serve.

"You may face problems and setbacks, but remember that God is still leading the way".

Have FUN today!!!!

Love,

MM

Out of This World Turkey Brine

Bonus today, cuz I just read this recipe, and you are supposed to let it sit in the brine for two days:

Reynolds Turkey Roasting Bag
2 gallons of water
1&1/2 cups canning salt
3 T. minced garlilc
1 T. whole pepper corns
1/4 cup Worchestershire sauce
1/3 cup brown sugar
1 lemon*, cut in slices
1 sweet white onion*, cut in slices
4 sage leaves*

Place lemon, onion slices, and sage in cavity of turkey. Put turkey in roasting bag in a large roasting pan. Mix all other ingredients, pour over turkey, and securely close bag. Let sit in refrigerator for two days. Drain. Roast as normal, basting with butter, or put into another roasting bag. Bon Appetit!!

Tartiflette

"Here's more evidence that you can never have too much cheese, bacon, or starch":
(serves 6)

2&1/2 lb. potatoes, peeled
1/2 lb. slab bacon, cut in small dice
1 med. sweet* white onion, thinly sliced
3/4 cup dry white wine
Sea salt* and freshly ground pepper*
1 lb. dill havarti*, sliced

Preheat the oven to 350. Place the potatoes in a large pot, cover with water, and sprinkle in salt. Bring to a boil. Cook for about 20 mins., or until the potatoes are easily pierced with a knife. Remove from heat, drain, and let sit until they are cool enough to handle. Cut into small dice, and set aside. In a saute pan, cook bacon over med. high heat until browned. Drain, (and remove from skillet) leaving 1 T. of the fat in the skillet, and add the onion. Cook over med. heat for about 5 mins. until golden brown then add the bacon and wine, and cook for another 5 min, stirring occasionally. Add the potatoes, and season with S&P. Remove the potato mixture from the heat, and place half of it in an ovenproof dish. Place half the cheese slices atop the mixture. Cover this with the other half of the potatoes, then top with remaining cheese. Bake for 20 mins., or until golden brown and bubbling. Serve with a warm baguette and a lettuce wedge salad. Or, this would be a perfect brunch dish alongside scrambled eggs with chives and sour cream.

"Anyone who doubts is like a wave in the sea, blown up and down by the wind".

Have FUN today.

Love,

MM

Yummy Warm Chicken Salad

I am going to make this tomorrow:
(serves 4-5)

2 chicken breasts, halved (or boneless, skinless thighs, or a can of Costco cooked chicken which I will use)
1 T. butter
2 cups Corn Chex cereal crushed to 1 cup
2 T. slivered almonds
1&1/2 cups diced celery
1 cup shredded sharp cheddar*
3/4 cup sliced pitted ripe olives
3/4 cup light* mayo
1 t. lemon juice
1/2 t. Johnny's Garlic Spread dry seasoning
1/4 cup finely chopped green onions*

Place chicken in a single layer in a baking dish. Cover, and microwave on high for 5-7 mins. or until cooked through (bake in the oven, if you prefer). Drain and cool. Dice, and set aside. Place butter in a 2 qt. baking dish. Cover and microwave 30 seconds, or until melted. Add Chex cereal and almonds. Stir to coat. Microwave 1:30 to 2:30 stir after 1 minute. Turn onto wax paper. Set aside. In the same dish combine diced chicken and remaining ingredients. Bake at 350 until bubbly. Sprinkle reserved Chex mixture on top. Let sit 3-5 mins. before serving. I will have this with a Caesar salad and some cold red grapes.

Today, write down your blessings, and ponder on them. It will make you smile!!

Love,

MM

Blueberry-Oatmeal Pancakes

Here's a seriously tasty one to get you up and at 'em:
(makes 8 servings)

1/2 cup whole what flour
1/2 cup all-purpose flour
2 T. brown sugar
2 T. baking powder
3/4 t. sea* salt
1&1/2 cups quick cooking oats
2 cups 2%* milk (or you can use buttermilk)
3 eggs, beaten
1/4 cup smooth applesauce*
3/4-1 cup blueberries

Preheat a lightly oiled griddle over med. heat. In a large bowl, mix both flours, sugar, baking powder and salt. In a small bowl, mix oats, and milk. Whisk in eggs and apple sauce. Pour into flour mixture. Continue mixing until smooth. Gently fold in blueberries. Pour batter about 1/4 cup at a time onto the griddle. Cook 1-2 mins. until bubbly. Flip and continue cooking til lightly browned. Serve with freshly squeezed OJ (or a Mimosa), and a sliced banana topped with toasted coconut shreds. YUMOLA!!!

Today, Trust, and Let yourself "be lead into restful green pastures, and guided along the path of righteousness".

Rejoice in this wonderful gift of a brand new day!!!!

Love,

MM

Game Day Party Popcorn

Here ya go:

1/4 cup grated Parmesan
2 T. ranch salad dressing mix
1 t. dried parsley
1/4 t. onion powder
1/3 cup butter

Combine Parmesan, ranch dry mix, parsley, and onion powder. Melt butter. Drizzle over popcorn and toss. Sprinkle with cheese mixture. Toss. Enjoy!!!!!

"Laughter builds bonds".

Have FUN today.

Love,

MM

Chicken Cordon Bleu and Chicken Kiev - United, WHAT????

The best of both worlds for a double delight:
(makes 8)

Olive oil cooking spray
8 boneless, skinless chicken breasts
8 oz. cream cheese with chives and onions*
8 slices Sharp* Cheddar slices, cut into 1/2" strips
8 slices black forest ham*
1 cup 2%* milk
1&1/2 cups Italian seasoned bread crumbs (Italian Panko, if you can find it)
1/2 cup grated Romano cheese
1 T. minced garlic
3/4 cup butter
2 T. lemon juice
1 T. chopped fresh parsley*
1/2 t. garlic salt
1/2 t. paprika

Preheat oven to 350. Lightly coat large shallow baking dish with cooking spray. Butterfly each breast by slicing in half horizontally through the center, cutting almost through. Open, and flatten. Spread each with cream cheese. Evenly distribute cheddar cheese strips and rolled ham slices in the center. Close again, as if placing between the pages of a book. Set aside. Pour milk into a shallow bowl. In a separate bowl, combine breadcrumbs, parsley, and Romano cheese. Carefully dip each breast first in the milk, then in breadcrumb mixture, turning to coat. Press lightly on both sides to adhere. Place breasts side by side in a single layer in baking dish; tucking under edges to seal. Melt butter in a small saucepan over med. heat. Stir in lemon juice and garlic; drizzle evenly over chicken. Season with garlic salt and paprika. Bake 30 mins. or until no longer pink in the center, and juices run clear. Let rest before serving. YUMOLA!!!

I LOVE this one: "Strive to live your life so it brings a smile to God's face".

Happy Friday, and have FUN today.

Love,

MM

Chipotle Pepper Jack Cheese Sauce

This is DELISH poured over eggs:
(makes 2&3/4 cups)

1/4 cup butter
2 T. chopped chipotle peppers in adobo sauce
1/8 t. freshly* ground pepper
1/4 cup all purpose flour
2&1/2 cups 2%* milk
1&1/2 cups Pepper Jack* cheese, shredded

Melt butter in a saucepan over med. heat. Add chipotle peppers, flour, and pepper; cook and stir until blended. Gradually add milk. Bring to a boil; cook until thickened. Reduce heat; stir in cheese, and cook until melted. YUMOLA!!!!

"When you have a good laugh, you activate the body's natural tranquilizers that calm you and help you sleep better".

So, have FUN today!!

Love,

MM

Maple Nut Bagel Spread

Perfect with your morning cup of coffee or favorite tea:
(makes 1&1/4 cups)

1 carton (8 oz.) reduced-fat spreadable cream cheese
3 T. real* maple syrup
1/8 t. ground cinnamon
1/4 cup finely chopped, toasted pecans*

Beat cream cheese, maple syrup, and cinnamon in a large bowl until smooth: stir in pecans. Chill and spread on toasted bagels.

"Trouble is inevitable, but misery is optional."

Hang in there, Uncle Bruce!!

Love,

MM

Cream Cheese Frosted Pumpkin Bars with Cranberry Craisins and Walnuts

Tasty treats to tantalize your taste buds:
(makes about 3 dozen)

1 can (15oz.) solid-pack pumpkin
2 cups sugar
4 eggs
1/2 cup canola oil
2 cups biscuit/baking mix (like Bisquick)
2 t. ground cinnamon
1/2 cup cranberry craisins*
1/2 cup chopped walnuts*
1 pkg. (3 oz.) cream cheese, softened
1/3 cup butter, softened
1 T. 2% milk
1 t. vanilla
2 cups confectioner's sugar

Beat pumpkins, sugar, eggs and oil in a large bowl. Combine biscuit mix and cinnamon; gradually add to pumpkin mixture, and mix well. Stir in craisins and walnuts. Pour into a greased 15x10x1" baking pan. Bake at 350 for 25-30 mins. or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Meanwhile, beat cream cheese and butter in a large bowl until fluffy. Add milk and vanilla. Gradually beat in confectioner's sugar until smooth. Spread over bars. Store in refrigerator. Serve these with a cold glass of milk, or your fav. tea.

"Today, try practicing true humility of mind. Put the other person first".

Have FUN out there.

Love,

MM

MM's Seafood Cocktail Sauce

I made this up with ingredients on hand at Sara and David's Saturday. Made it again to share with my peeps and for me last night. It is easy peasey and DELISH:

A couple of slices of pickled ginger, chopped fine
1/2 - 1 t. either creamy hot horseradish sauce or wasabi
1 T. balsamic catsup
1/4-1/2 t. lemon juice

Combine, and chill. Serve with cold shrimp or crab claws.

We remember our veterans who served so bravely. Thank YOU!!

"Courage is not having strength to go on - it is going on when you don't have the strength."

Enjoy your day!! Give someone one of your smiles.

Love,

MM

Queso Fundido AND Shrimp and Feta* Cheese Stuffed Mushrooms

Ya, you get TWO today since I missed yesterday - off having FUN and FEASTING with some good friends. Lucky me!! So, both of these are perfect for nibbling on while watching the Seahawks WIN today:

Queso Fundido:
(makes 6 cups)

1 lb. uncooked chorizo (I LOVE chorizo!!!)
2 cups fresh or frozen corn (I would use Trader Joe's frozen grilled/charred corn)
1 large red onion, chopped
1 poblano pepper, chopped
8 oz. fresh goat cheese, crumbled
2 cups cubed Monterrey Jack cheese
1 cup cubed pepper Jack cheese
1 large tomato, seeded, and chopped
3 green onions, thinly sliced
Blue corn tortilla chips, Lime flavored tortilla chips, or Frito Scoops

Crumble chorizo into a 10" ovenproof skillet; add the corn, red onons, and pepper. Cook over medium heat for 6-8 mins. or until meat if fully cooked; drain. Stir in the cheeses. Bake at 350 for 14-16 mins. or until bubbly. Sprinkle with tomato and green onions. Serve with chips.

Shrimp and Feta Stuffed Mushrooms:
(makes about 2 dozen)

1/2 lb. uncooked mediium shirmp,l peeled, deveined, and finely chopped
4 oz. feta cheese, crumbled
1/3 cup chopped chives*
1/4 cup Panko bread crumbs
1 t. minced fresh gingerroot
1/2 t. crushed red pepper flakes
1/2 t. sea* salt
1/4 t. freshly ground pepper
1/2 lb. whole baby portobello mushrooms (crimini), stems removed
2 T. sesame oil
Capers*, drained

Combine shrimp, feta, chives, bread crumbs, ginger, pepper flacks, S&P in a small bowl. Mound shrimp mixture into mushroom caps and place on an ungreased baking sheet. Drizzle with sesame oil. BAke at 350 for 10-15 mins. or until shrimp turn pink. Garnish with capers.

"If you want your day to go good, don't say anything evil or gossip. Throw water on the fire, not fuel. Cover a fault. Defend your family and friends! Mercy sets the tone for Blessings. Be a person of Honor".

And, have FUN today.

Love,

MM

Editor's note on Popeye Corn

This was VERY good, but I would add a splash of half and half to make it creamier. Hope you are having a Happy Friday.

Love,

MM

Smoked Salmon Bites with Shallot Sauce

The entertaining season is upon us, so here's a tasty tidbit:
(makes 25 apps.)

1 sheet puff pastry, thawed
4&1/2 oz. smoked salmon (or smoked trout*)
1 cup arugula, coarsely chopped
1/2 shaved* Asiago cheese
2 shallots
2 T. Dijon mustard
1 T. light* mayo
1 T. red wine vinegar
1/4 cup EVOO

Unfold puff pasty; cut into 25 squares. Transfer to greased baking sheets. Bake at 400 for 11-13 mins. or until golden brown. Meanwhile, grate one shallot, and finely chop the other. In a small bowl, combine the shallots, mustard, mayo, and vinegar. While whisking, gradually add oil in a steady stream. Spoon a small amount of sauce onto each pasty; layer with arugula and samlon. Drizzle with remaining sauce, and sprinkle with cheese. Serve these on a platter garnished with dill fronds and lemon wedges.

Today, "Adopt a quiet confidence that comes from the knowledge that it's not up to you".

And, have FUN!!

Love,

MM

Mustard Tarragon Chicken with Popeye Corn

This sounds good (and, I need to use some tarragon from my farm SOON so I will make it today), and I love the name "Popeye Corn":
(they both serve 6)

Mustard Tarragon Chicken:

1/2 cup butter, melted
1/2 t, ground mustard
1/2 t. Johnny's Garlic Spread* or garlic salt
3/4 cup Panko bread crumbs*
1/4-1/2 t. dried tarragon (since I am using fresh, I will increase that to 1 t. finely chopped)
1/4 t. freshly ground pepper
6 boneless skinless chicken breast halves (4 oz. each) - I am using drumsticks cuz that's what I have

Combine butter, mustard, and garlic salt in a shallow bowl. Combine the bread crumbs, tarragon and pepper in another shallow bowl. Dip chicken into butter mixture, then coat with crumbs. Place in an ungreased 13x9" baking dish. Bake, uncovered at 375 for 20-25 mins. Let rest for 5 mins. before serving.

Popeye Corn:

1 pkg. (16 oz.) frozen corn (I will use my Grilled and Charred Corn from Trader Joe's)
1 pkg. (10 oz.) frozen chopped spinach, thawed, and squeezed dry (I will use hand torn fresh)
3/4 cup sour cream (I will use plain Greek yogurt)
3/4 t. sea salt* (I will use 1/2 t.)
1/2 t. Tabasco sauce*

Combine all ingredients in a 1&1/2 qt. microwave-safe dish. Microwave, uncovered, on high for 5 mins. Stir; cook 2-3 mins. longer until heated through.

"Each day we add to our legacy - good or bad".

Find JOY in everything today.

Love,

MM

Brunch-Style Portobello Mushrooms

Here is a savory main dish that's wonderful for breakfast, lunch, or dinner! This one is for my Aunt Donna:
(serves 4)

4 large portobello mushrooms, stems removed
2 pkg. (10 oz. each) frozen creamed spinach, thawed, and stir in a small pinch of nutmeg*
4 eggs
1/4 cup shredded smoked* Gouda cheese
1/2 cup crumbled cooked bacon
Sea salt and freshly ground pepper

Place mushrooms, stem side up, in a ungreased 15"x10"x1" baking pan. Spoon spinach onto mushrooms, building up the sides. Carefully crack an egg into the center of each mushroom; sprinkle with cheese and bacon. Bake at 375 for 18-20 mins. or until eggs are set. Sprinkle with S&P. Serve with rosemary and garlic fried potatoes and onions.

Editor's Note:
The salad I made from yesterday's blog (a smaller portion) was so OUTSTANDINGLY delish, that I am making it again today!!

"Instead of grasping and controlling, learn to release and receive".

Try to have fun out there in spite of the RAIN!!

Love,

MM

Pomegranate Arils Broccoli Salad

This is the old broccoli salad with a new twist:
(serves 6)

4 cups fresh broccoli florets
1/2-3/4 cup thinly sliced red onion
1 cup pomegranate arils*
1/3 cup crumbled cooked bacon
1/2 cup light* mayo
1/2 cup half and half
2-3 T. sugar (depending on taste)

In a large bowl, combine the broccoli, onion, pomegranate arils, and bacon. In a small bowl, stir together mayo, half and half, and sugar til smooth. Pour over broccoli mixture, and refrigerate until serving. I am going to make this today!!

"Fear hinders Faith, but trust kindles Confidence".

Have FUN today.

Love,

MM

Bean Burritos

This one is for my Uncle Bruce who LOVES beans (and I love him):
(makes 1 dozen)

1/2 can refried beans
1/2 can low sodium* black beans, drained and rinsed
1 cup Pico de Gallo*
1 cup cooked long grain rice
2 t. cumin*
2 cups shredded 4 Mexican cheese blend
12 flour tortillas 6-7"

In a bowl, combine the beans, salsa, rice, cumin, and 1 cup of the cheese. Spoon about 1/3 cup off center on each tortilla. Fold the sides and ends over filling and roll up. Arrange burritos in a 13x9" baking dish, and sprinkle with remaining cheese. Cover with foil, and bake at 375 for 20-25mins. Serve with a side of sour cream.

We must all keep our chins up, and try to find our joy today.

Love,

MM

Tropical Coconut Pancakes with Mango Pineapple Salsa

Here's a great one to wake up your taste buds:
(serves 6)

PANCAKES:
1&1/2 cups brown rice flour
1/4 cup shredded unsweetened coconut
2 t. organic evaporated cane juice
1&1/2 t. baking powder
1 &1/2 t. freshly grated ginger*
1 egg
1&3/4 cups low-fat coconut milk
2 scallions, thinly sliced
1/2 red bell pepper, diced
Olive oil cooking spray
1/3 cup chopped unsalted cashews or shelled pistachios
SALSA:
2 cups peeled and chopped mango
2 cups peeled and chopped pineapple
1/2 cup chopped fresh cilantro leaves
1 T. fresh lime juice
1 t. sesame oil
1 Thai bird's eye red chile, seeded and finely chopped (optional)*

Preheat oven to 250. In a medium bowl combine all salsa ingredients. Set aside. In a large bowl, whisk flour, shredded coconut, cane juice, baking powder and ginger. In a separate bowl, whisk egg and coconut milk; whisk in scallions and bell pepper. Add to dry ingredients, stirring until just combined. Mist a large nonstick skillet with cooking spray and heat on medium-high. Working in batches, pour 1/3 cup batter per pancake into skillet. Cook until bubbles form around edges, then turn and cook until golden, fluffy and set, 3-4 mins. total. Transfer to a baking sheet; keep warm in oven and repeat with remaining batter. Top pancakes with salsa and sprinkle with nuts. Serve with a Mimosa!

Make sure to get your spiritual bearings today, and have FUN!!

Love,

MM

Buffalo Joes

I like to do a "college football game day" offering on Sat., and this is a healthier (10 grams of fiber, 21 grams of protein, and only 292 mg. of sodium-YAY) version of sloppy joes:
(serves 4)

1/2lb. ground bison or beef
2 cloves of garlic, minced*
1 carrot, peeled and shredded
3 cups baby spinach
1/4 cup diced celery*
1 cup white beans* (get the low sodium can)*
1 cup diced fire roasted* tomatoes
2 t. whole grain mustard (I LOVE THIS!!)
2 t. cider vinegar
1 t. pure maple syrup
1/4 cup chopped green onions
Franks Hot Sauce (to taste)*
4 toasted Torta rolls
Marie's Super Blue Cheese Dressing for a dipping sauce

Heat a large saute pan with a tight-fitting lid on med.-high. Gradually add beef and cook, stirring frequently and breaking up with a wooden spoon, until browned, about 2 mins. Add garlic, carrots, and spinach to pan, and stir for 1 min., until spinach wilts. Stir in beans, tomatoes, mustard, vinegar, celery, and maple syrup. Cover pan, reduce heat to medium and simmer, stirring occasionally, until cooked through but still moist and saucy - 8-10 mins. Add onions and stir to combine. Spoon onto rolls (or buns), dividing evenly. Serve with Lays Original potato chips, and Marie's. Sounds YUMOLA to me!!!!!

The one REALLY important thing that I have gleaned from my 62 (OMGOSH) years of experience on how to maintain peace, harmony, and joy is "PICK YOUR BATTLES!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!"

K, now go out and have FUN today. Make someone laugh :)

Love,

MM

Karwendle Soup

This Austrian soup sounds very satisfying and hearty:
(makes 4 servings)

3 oz.(heaping 1/2 cup) diced lean smoked* bacon
3/4 lb. smoked Polish sausage (such as kielbasa), casings removed, diagonally sliced 3/4" thick
1 cup finely diced sweet* white onion
1/2 cup chopped carrot
1/2 cup chopped celery
1 1lb. can peeled tomatoes, coarsely chopped (San Marzanos would be great)
2&1/2 cups water
1 cup dried lentils, rinsed
Sea salt* and freshly ground pepper
1/2 t. dried basil
1/4 t. dried marjoram
1/8 t. sugar in the raw*
1 large bay leaf
2 t. finely chopped fresh parsley
German-style mustard

Cook bacon in heavy Dutch oven over med. heat. until golden but not crisp. Remove bacon from drippings and set aside. Pour off all but 1 T. drippings from pan. Add sausage and brown on all sides; remove, drain and set aside. Skim off excess fat. Saute onion, carrot and celery until onion is tender. Add tomatoes, water and lentils. Stir in reserved bacon and sausage, S&P, basil, marjoram, sugar, and bay leaf. Cover and simmer until lentils are soft - about 1 hour, stirring occasionally. Taste, and adjust seasoning with S&P. Discard bay leaf. Ladle into bowls. Sprinkle with parsley, and dab sausages with mustard, if desired. I would serve this with warm black rye, and a wedge salad with a Gorgonzola vinaigrette.

"In quietness and trust is your strength".

Happy Friday, and have lots of FUN today!!!!

Love,

MM

MM's Grilled Horseradish Cheddar, Smoked Ham, and Tomato Sammie on NY Caraway Rye

I made this up yesterday, and will have it for brunch before I go to work today:

Two slices of Rye bread (this would also be good with dill or marble rye)
2 slices of white horseradish cheddar (I got this at the Deli in Safeway - DELISH)
4 oz. smoked ham
Roma tomato slices sprinkled with sea salt
Light mayo
Dijon mustard

Butter outsides of bread (I always cut off the crusts). Spread mayo on one of the inside, and Dijon on the other. Assemble sammie, and grill til golden brown. I am going to savor this with lime flavored Lay's potato chips and some conchicorns. Lucky Me!!

"Let your light shine today".

And, have lots of fun!!

Love,

MM