Black Eyed Pea, Bacon, and Tomato Salad with Mustard Vinaigrette, AND Black Eyed Pea Chili

For Bon Chance in 2013:

Black Eye Pea, Bacon, and Tomato Salad with Mustard Vinaigrette:
(6-8 servings)

1 lb. package black eyed peas
1/2 lb. hickory smoked* bacon, chopped, and cooked until crisp
1 can diced fire-roasted tomatoes*, drained
3 green onions, chopped
2 stalks of celery, chopped
Sea Salt*& Montreal Seasoning* to taste
1 T. Dijon mustard
2 cloves of garlic, minced
1/4 cup balsamic vinegar
1/8 cup lemon juice*
1/2 cup EVOO

Soak peas overnight in cold water. Drain and rinse. Place in a sauce pan with water to cover. Bring to a boil, reduce heat and simmer, uncovered til tender - about 30 mins. Drain, and remove to a bowl. Meanwhile, make the vinaigrette. In a medium bowl, whisk mustard, garlic, lemon juice, and vinegar together. Slowly whisk in the oil. Pour half of the vinaigrette over the cooled peas. Add bacon, tomatoes, onions and celery to peas. Stir in as much vinaigrette as desired. Sprinkle on salt and Montreal seasoning and toss. Serve with a dollop of sour cream or creme fraiche, or plain Greek yogurt.

Black Eyed Pea Chili:
(4 servings)

1 T. canola oil
1 large sweet* onion, diced
2 cloves of garlic, minced
1 lb. lean ground turkey
1 large red* bell pepper, diced
1 jalapeno pepper, finely diced (wear gloves while doing this)
1 T. chili powder
1/2 cumin*
1 15 oz. can black eyed peas, drained and rinsed
1/2 cup low sodium chicken broth
4 wedges of The Laughing Cow Lite Blue Cheese*
1/4 cup green onions, chopped

Heat the oil in a large pot over med.-high heat. Add the onion and cook, stirring occasionally, until softened. Add he garlic and cook 30 seconds. Add the turkey and cook, breaking it up with a wooden spoon until it is no longer pink, about 4 mins. Stir in the bell pepper, jalapeno, chili powder, and cumin, and cook for one more min. Add black eyed peas, tomatoes, and broth. Bring to a boil, then reduce the heat to med.-low, cover, and simmer, stirring a few times, until the ingredients soften and meld - about 20 mins. Serve topped with a wedge of The Laughing Cow Blue Cheese, and chopped green onions.

"Live with Passion and Enthusiasm" in 2013, and Happy New Year!!!!!!!!! The BEST is yet to come.

Love,

MM

Pears in Blankets, Spicy Fried Chickpeas, and Rockin' Radish Sammies

3 tasty tidbits for tomorrow night;

Pears in Blankets:

3 Bartlett or Bosc pears, unripe*
Lemon juice*
4 oz. thinly sliced prosciutto

Core pears, and cut into large wedges. Squirt with lemon juice. Wrap with prosciutto, tucking in edges.

Spicy Fried Chickpeas:

2 15 oz. cans chickpeas, drained, rinsed, and patted dry with a paper towel
1/3 cup EVOO
2 t. smoked paprika
2 t. cumin*
1/2 t. cayenne
Sea salt* to taste
2 t. finely grated lime zest

Heat olive oil in a large skillet over med. high heat. Saute chickpeas for 15 mins. or until crisp and golden. Drain on paper towels. In a bowl, toss with the rest of the ingredients.

Rockin' Radish Sammies:

Cocktail size appetizer loaf* of pumpernickel
Cream cheese with chives*
Radishes, very thinly sliced
Freshly ground pepper*
Lime salt* (or a squeeze of lime juice and sea salt)

Spread cream cheese on bread squares. Top with radishes. Season with lime salt and pepper.

"Live in amazement at what God has done!!"

Go Seahawks and Go Broncos!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Love,

MM

Mesquite Smoked Turkey and Blue Corn Quesadilla Sliders

A surprisingly stylish hot sammie for your Friday:
(serves 4)

4 blue corn tortillas
3/4 cup shredded pepper* jack cheese
1 Roma tomato, cut into 4 thin slices
4 thin slices mesquite smoked* turkey
1/4 cup alfalfa sprouts or shredded iceberg lettuce
1 avocado, thinly sliced (or 1/2 cup prepared guacamole)
4 toothpicks

In a small nonstick saute pan over medium heat, place one tortilla; sprinkle half with 3 T. shredded cheese. When the cheese begins to melt (about 1 min.), fold the tortilla over the cheese; continue cooking til quesadilla is slightly toasted (about 1 min.). Remove from pan and place quesadilla on serving dish. Cut into two quarters. Top one quarter with one slice each of tomato and turkey (folded to fit), 1 large pinch of alfalfa sprouts, and 2 avocado slices. Top with remaining quesadilla quarter; secure with toothpick. Repeat with remaining tortillas and fillings.

"Get along with each other, and forgive each other."

Have FUN on this Happy Friday!!

Love,

MM

Red Russian Kale, White Beans*, and Chorizo Soup

Here is a slightly spicy soup to warm your bones, and it's GOOD for you! This one is for Betty Russian:
(serves 4 to 6)

8 oz. Spanish Chorizo sausage, thinly sliced crosswise
1 T.  EVOO
1 large sweet* white onion, chopped
1 can white beans*, drained and rinsed
2 large garlic cloves, minced
1/2 t. each red pepper flakes, and freshly ground* pepper
7 cups low sodium chicken broth
3/4 lb. russet potato, peeled and chopped
12 oz. Red Russian or other kale, stems removed and leaves cut into slender ribbons
1 bay leaf*
1 t. fresh marjoram*, finely chopped
Sea salt* to taste
Lemon juice*

Cook chorizo in oil in a pot over med.-high heat, stirring often, until browned - about 5 mins. Transfer to a paper towel with a slotted spoon. Add onion to fat in pot, and saute until softened, 3-5 mins. Stir in garlic, chile flakes, and pepper; cook about 1 min. Add broth, potato, bay leaf, marjoram, and beans; cover and bring to a boil. Reduce heat and simmer until potato is tender, about 5 mins. Stir in kale and chorizo; cover and bring to a boil. Reduce heat; simmer until kale is tender, 3-5 mins. Season with salt, and a squeeze of lemon juice just before serving. A nice warm garlic baguette, and some cold red grates would be wonderful with this soup. This is a tail wagger!!!

"Grace is something we experience more fully as we share it with others".

Have fun today!!

Love,

MM

Stone Crab with Mustard Sauce

I have been SO sick, and am LONGING for the feel of the warmth of the sun on my face. This takes me back to Florida:
(makes 10-12 servings)

3 T. dry mustard
1/2 t. Sugar in the Raw*
1 cup canola oil
1 small clove of garlic, peeled and minced
1/2 small shallot, peeled, and minced
2 large egg yolks
Juice of 1 large lemon
1 T. Dijon mustard
1 t. sea* salt
1/2 t. cayenne
2 T. water
5 lbs. steamed stone crab claws, cracked
Lemon wedges

In a small bowl, whisk together dry mustard, sugar, and 2 T. warm water; let stand 5 mins. In a small saucepan over moderate heat, warm 2 T. oil. add onion and shallot, and saute, stirring occasionally, for 1 min. In a large bowl using a balloon whisk, whip the egg yolks for 1 min. to lighten them. Whisk in the lemon juice, Dijon, salt, and cayenne. Add the dry mustard mixture, along with the garlic and shallots, and stir until blended. Gradually drizzle in remaining 3/4 cup plus 2 T. oil, whisking to combine. Cover and chill at least 20 mins. before serving. Serve the mustard sauce in ramekins along with the crab claws and lemon wedges.

We must keep our chins up!!

Love,

MM

To All My Dear Readers:

MERRY CHRISTMAS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! I wish you all the gifts of love, peace, and JOY.

Love,

MM

Crispy, Cheese Egg Bake

This is perfect for tomorrow morning. You make it tonight, let it sit in the fridge overnight, and pop it in the oven - Voila:
(yields 8 servings)

4 T. EVOO
1 large sweet* white onion, diced
1 T. minced garlic
8 oz. (about 3 cups) sliced white mushrooms
1 sour dough* baguette, cubed (about 5 cups)
8 large
8 large egg whites
2 cups 2% milk*
1 T. Dijon mustard
10 oz. broccoli, steamed until tender but still firm. Let cool, cut into small florets, or you can use frozen
4 oz. part-skim mozzarella, shredded (1 cup)
1/3 cup freshly grated Parmesan
1/2 cup thinly sliced sun-dried tomatoes (not oil-packed), soaked in hot water until soft, then drained
1 T. minced fresh lemon* thyme
1/2 t. sea salt
1/2 t. freshly ground pepper
Cooking spray 

Heat 2 T. of the oil in a medium non-stick skillet over med. high heat. Add the onion, and cook - stirring, until softened and beginning to brown (3-5 mins.). Add the garlic and continue to cook for 1 min. Transfer the onion mixture to a medium bowl and let cool. Heat the remaining 2 T. oil in the same skillet over med.-high heat, and cook the mushrooms, stirring a few times, until their water evaporates and they begin to brown - 5 to 7 mins. Remove from the heat and let cool completely. Coat a large baking dish (9x13") with
cooking spray. Arrange the bread cubes over the bottom. In a large bowl, beat the whole eggs, egg whites, milk and mustard together until incorporated. Add the mushrooms, onion-garlic mixture, broccoli, both cheeses, tomatoes, thyme, S&P, and stir to incorporate. Pour the mixture over the bread, making sure the liquid saturates the bread. cover with plastic wrap; refrigerate overnight or at least 8 hours. Preheat the oven to 350. Remove the plastic wrap from the strata and bake until the top forms a light brown crust - 60-70 mins.

"Take the Joy of Christmas with you every day!"

Have Fun.

Love,

MM

Garlic Boneless Rib Roast

This is the main event at my Christmas feast this year:

Boneless rib roast (or you can do this with Prime Rib)
10 cloves of garlic
2 T. EVOO
1&1/2* t. sea salt
2 t. pepper
2 t. dried thyme

Preheat oven to 500. Cut slits in top and sides of roast. Insert garlic cloves at least half way. In a small bowl, mix together oil, S&P, and thyme. Rub over top and sides. Place roast in roasting pan. Cook 20 mins. then reduce heat to 325. Continue cooking 60-75 mins. or until internal temp. reaches 135 for med. rare. Allow roast to rest at least 10-15 mins. Serve with the pan juices and MM's Horseradish Sauce.
I am also serving cheesy scalloped potatoes and green bean casserole to which I add sliced water chestnuts and I top it with cheddar fried onions.

"Love never fails."

Have FUN today. Go Broncos and Go Seahawks!!!!

Love,

MM

Roasted Cornish Game Hens with Garlic, Rosemary, and Lemon

Holy Moly!! I'm making this for SURE:
(4 servings)

4 Cornish game hens
Sea salt* and freshly ground pepper to taste
1 lemon, quartered
4 sprigs fresh rosemary (I LOVE snipping this from my plant on my balcony farm!!)
3 T. EVOO
24 cloves of garlic
Small whole crimini mushrooms*
1/3 cup white wine
1/3 cup low sodium chicken broth
4 sprigs of rosemary for garnish

Preheat oven to 450. Rub hens with 1 T. oil. Lightly season with S&P. Place a lemon quarter and a sprig of rosemary in the cavity of each hen (you can also make a rosemary/lemon butter paste to rub under the skin of the breast*). Place in a large heavy roasting pan, and arrange garlic cloves around hens. Roast for 25 mins. Reduce oven temp to 350. In a mixing bowl, whisk together wine, chicken broth, and remaining 2 T. oil; pour over hens. Add mushrooms to the pan. Continue roasting about 25 mins. longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 mins. Transfer hens and mushrooms to serving platter, and pouring any cavity juices into pan; tent with foil. Transfer pan juices and garlic cloves to a med. saucepan. Boil til reduced to a sauce consistency, about 6 mins. (add cornstarch if needed to thicken*). Cut hens in half, if desired, and plate. Surround with garlic and mushrooms. Garnish with rosemary sprigs. 

Spread your joy today, and have FUN!!!!!

Love,

MM

Garlic-Rubbed Tri-Tip with Mint Caper Salsa

I know, it is a leap of faith departure from the classic "Q" tradition, but it is elegantly Mediterranean, and could be the main event at your Christmas feast:
(serves 10-12)

10 garlic cloves, chopped
1&1/2 t. sea* salt
1 T. sweet Hungarian paprika
2 t. freshly ground pepper*
3 T. EVOO, divided
2 boneless tri-tip roasts (2 to 2&1/2 lbs. each)

Salsa:

3/4 cup each roughly chopped parsley and mint
1/3 cup shallots, chopped
2 anchovy fillets (I would use an inch squeeze of anchovy paste in a tube)
1 garlic clove, chopped
2 T. capers, drained and roughly chopped
1/2 t. red chile pepper flakes
1 T. each lemon juice and zest
3/4 cup EVOO
Sea salt* and freshly ground pepper to taste

Sprinkle garlic with salt and mince to combine, then mash to a paste with the flat side of your chef knife. In a small bowl, mix paste with paprika, pepper, and 2 T. oil. Spread all over tri-tips. Wrap meat in plastic wrap and chill at least 24 hours and up to 2 days. Preheat oven to 350. Scrape excess marinade from meat. Heat remaining oil in a large, ovenproof frying pan over med. high. Brown on one side only 3-4 mins. Turn meat over in pan; then set in oven and roast until internal temp. reaches 125 for med. rare (my fav.), about 20 mins. Let meat rest on a cutting board 15 mins. Meanwhile, make salsa. Put all ingredients in a food processor, and pulse several times to combine into a rough chop. Slice each tri-tip thinly across the grain (it changes directions on a tri-tip). Serve with salsa.

"Kind hearts are the gardens; kind thoughts are the roots; kind words are the flowers; kind deeds are the fruits."

How can you NOT have FUN today - it's FRIDAY!!

Love,

MM

Braised Lamb with Herb-Scented Au Jus, AND MM's Horseradish Sauce

OK, it is crunch time for planning your Christmas feast (if you haven't already), so I am going to do Main Event suggestions for the next couple of days:
(8 servings)

1 large sweet* white onion, quartered
1 leek, halved lengthwise
1 fennel bulb, quartered
1 large carrot, quartered
1 garlic head, halved horizontally
3 lemon* thyme sprigs (I grow this on my farm)
3 parsley sprigs
3 rosemary sprigs
1 fresh bay leaf (my fav. thing I grow on my farm)
1 T. whole black peppercorns
1 t. Johnny's Garlic Spread dry seasoning*
1 8 lb. semi boneless leg of lamb (aitch bone removed)
Sea salt*
2 quarts low sodium* chicken broth

Preheat the oven to 500. In a roasting pan that's large enough to hold the lamb, spread out the veggies, herbs, and peppercorns. Season the lamb generously with salt. Set the lamb on top of the veggies, and roast for about 25 mins. until the lamb is lightly browned. Add the broth to the pan, and cover with foil. Reduce the oven temp. to 300, and braise the lamb for 2 hours. Uncover, and cook for 1 hour longer until deeply browned on top and the meat is very tender. Let the Lamb rest in the juices for 15 mins., then transfer to a carving board. Strain the cooking juices; discarding the solids, and spoon off the fat. Slice the lamb 1/4" thick, and serve with the jus. You can also make MM's Horseradish Sauce to accompany, as well (see recipe below). I would do Boursin mashed potatoes, and steamed asparagus with a lemon/dill butter sauce, Hawaiian Sweet Rolls, and Cherry Cheesecake with a bottle of Merlot. The lamb is also great served cold for sammies the next day.

MM's Horseradish Sauce:
(makes a little over a cup)

1 cup sour cream
3 shakes of Worcestershire sauce
3 drops of Tabasco
1-2 t. creamed Hot prepared horseradish
1/2 t. lemon juice
Freshly ground pepper

Mix and chill. You can certainly adjust the amts. to your liking.

Today, "Stay focused on encouraging thoughts - thoughts of hope and thoughts of faith."

And, have FUN!!!

Love,

MM

"Hippie Style" Egg Salad Sammies

I LOVE egg salad, and will definitely be making this one (I know this is another sammie, but for lunch this time):
(makes 4 sandwiches)

1/2 cup light* mayo
2 T. finely grated carrot
1 T. apple cider vinegar
2  t. Dijon mustard
10 large hard-cooked eggs, coarsely chopped
2 T. minced celery
1 T. minced red bell pepper*
1 T. finely chopped parsley
1 T. finely chopped tarragon
1 T. snipped chives
3 T. salted roasted sunflower seeds or toasted pine nuts, plus more for garnish
Coarse Sea salt* and freshly ground pepper
Tabasco
8 slices of Pullman bread, toasted
Sunflower sprouts for garnish

In a large bowl, whisk the mayo with the carrot, vinegar and mustard. Fold in the chopped eggs, celery, bell pepper, parsley, tarragon, chives, and the 3 T. of sunflower seeds. Season with S&P. Spoon the egg salad onto half of the toasted bread sliced. Garnish with sunflower sprouts and seeds. Close sammies and serve with fresh fruit balls, black olives, and Lays potato chips.

"The key is this: Meet today's problems with today's strength. Don't start tackling tomorrow's problems until tomorrow. You do not have tomorrow's strength yet. You simply have enough strength for today."

Have FUN!!!

Love,

MM

Almond Butter and Jelly French Toast Sammies

A warming way to start your day:
(4 servings)

3 cups frozen mixed berries
1/4 cup sugar
1/2 cup water
3 large eggs
1&1/2 cup 2%* milk
8 slices of good quality whole grain and seeded bread*
1/2 cup salted almond butter
1/4 cup roasted, salted, chopped almonds, plus more for garnish
1/4 cup seedless raspberry preserves
2 T. unsalted butter, divided
Powdered sugar* (to sprinkle on top)

In a medium saucepan, combine the frozen berries with the sugar and 1/2 cup water, and bring to a boil. Simmer over moderately low heat, stirring and crushing occasionally, until the berries and sauce are slightly thickened, about 10 mins. Meanwhile in a large baking dish, beat the eggs with the milk. Arrange the bread slices on a work surface and spread 4 of the slices evenly with the almond butter. Sprinkle the 1/4 cup of chopped almonds on top. Spread the raspberry preserves evenly on the remaining slices of bread and close the sandwiches. Heat a large griddle, and add 1 T. of the butter. Dip the sammies in the egg mixture, pressing to soak. Cook on the griddle over moderate heat until browned; about 3 mins. Add the remaining butter, flip the sammies, and cook until golden; about 3 mins. longer. Transfer to plates, and spoon the mixed berry sauce on top. Garnish with chopped almonds and a sprinkle of powdered sugar. I would serve this with grilled slices of Canadian bacon. YUMOLA!!!

"You may have gone through a setback, but prepare for a comeback!:

Have FUN today.

Love,

MM

Ginger Veggie Stir-fry

For a "meatless Monday":
(makes 6 servings)

1 T. cornstarch
2* cloves of garlic, minced
2 t. FRESH ginger, chopped and divided (this will make all the  difference in the world!!)
1/4 cup veg. oil, divided
1 small head of broccoli, cut into florets
1 small red bell pepper*, cut into julienne strips
1/2 cup Chinese mushrooms*
1/2 cup sliced water chestnuts*
1/2 cup Mung bean sprouts*
1/2 cup snow peas or sugar snaps*
3/4 cup julienned carrots
1/2 cups halved green beans
3 green onions, chopped including greens
2 T. Ponzu Citrus Sauce* (soy)
1 T. fish sauce
2&1/2 T. water
1/2* t. sea salt
1 t. fresh lemon juice

In a large bowl, blend cornstarch, garlic, 1 t. ginger, and 2 T. oil until cornstarch is dissolved. Mix in veggies, tossing lightly to coat. Heat remaining oil in a large skillet or wok over med. heat. Cook veggies stirring constantly for 2 mins. Stir in Ponzu, fish sauce and water. Mix in onion, salt, and remaining ginger. Cook until veggies are crisp tender. Squeeze on lemon juice right before serving. Fluffy white rice is recommended to accompany, but I would use orzo.

"You can't impact the treeness of a tree, the skyness of the sky, or the rockness of a rock. Nor can you affect the love of God for you". My heart and tears are with Newtown, Conn.

Love,

MM

Elegant Cranberry-Gorgonzola Stuffed Chicken

Need I say more?:
(makes 6 servings)

6 boneless skinless chicken breasts
4 oz. crumbled Gorgonzola (or you can use goat cheese*)
1/2 cup dried cranberries
2/3 cup chopped walnuts
1/3 cup packed fresh parsley sprigs
2/3 cup Panko* bread crumbs
1/2 t. sea* salt
1/2 t. freshly ground pepper
2 eggs, lightly beaten with a fork*
1 T. Dijon mustard
1/2 cup all-purpose flour
Saran plastic wrap

Place chicken between two sheets of plastic wrap, and flatten to 1/4" thickness. In a small bowl, combine cheese and cranberries. Spoon 1/4 cup of cheese mixture down the center of each chicken breast. Roll up and secure with a toothpick. Place walnuts and parsley in a food processor, cover, and process til ground. Transfer to a shallow dish; stir in panko, S&P. In another shallow dish, combine eggs and mustard. Coat chicken with flour, dip in egg mixture, and coat with walnut mixture. Place seam side down on a greased 15"x10"x1" baking dish. Bake at 350 35-40 mins. I would serve roasted rosemary, Johnny's Garlic Spread, and EVOO new potatoes, and buttered petite green peas. Bon Appetit!!

This if from the Pacific NW section of the Seattle Times. It refers to war, but is also applicable to all of us:
"The dividing by a hungry soldier with a hungrier comrade the last morsel of meat or the remnant of a cracker, the binding up of each other's wounds, the lending of courage from one heart to another. These are what create the strongest bonds between human beings".

Have FUN today, I KNOW I will!!

Love,

MM

Zesty Green Beans

Great party fare - can been served at room temp., or reheated if you take it on the road:
(10 servings)

1/2 cup oil-packed sun-dried tomatoes
1 cup sweet white onion, sliced thin
3 garlic cloves, minced
1/4 cup slivered almonds*
1&1/2 t. lemon pepper
1/8 t. dill*
2 pkg. (16 oz.) frozen French-style green beans
1/4 cup grated Parmesan*

Drain tomatoes, reserving 2 T. oil. In Dutch oven, saute onion in reserved oil for 8-10 mins. or until tender. Add tomatoes, garlic, lemon pepper, and dill, and stir for 2 mins. Add frozen green beans and stir to coat. Cover and cook for 8 mins. or until heated through, stirring occasionally. Uncover, stir in almonds, and cook 2-3 mins. longer until liquid is almost evaporated. Sprinkle with cheese.

"Being willing to laugh at yourself, and at life's ups and downs may be one of the greatest gifts you can have."

Have FUN today!!

Love,

MM

Blue Cheese Souffle

Sounds rich, flavorful, and DELISH to me:
(8 servings)

5 egg whites
6 T. freshly* grated Parmesan cheese, divided
3 T. all-purpose flour
1/2 t. sea* salt
1/4 freshly ground pepper*
Dash ground nutmeg
Dash cayenne pepper
1/4 cup finely chopped garlic chives*
1 cup 2%* milk
1/3 cup crumbled blue cheese
4 egg yolks
1/8 t. cream of tartar
EVOO* cooking spray

Let egg whites stand at room temp. for 30 mins. Coat a 2 qt. souffle dish with cooking spray, and lightly sprinkle with Parmesan; set aside. In a small saucepan, combine flour and spices. Gradually whisk in milk. Bring to a boil, stirring constantly. Cook and stir 1 min. longer, or until thickened. Reduce heat. Stir in blue cheese, chives, and remaining Parmesan. Remove from the heat; transfer to a large bowl. Stir in a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Allow to cool slightly. In another large bowl with clean beaters, beat egg whites and cream of tartar until stiff peaks form. With a spatula, stir a fourth of the egg whites into cheese mixture until no white streaks remain. Fold in remaining egg whites until combined. Transfer to prepared dish. Bake at 350 for 23-30 mins. or until the top is puffed and center appears set. Serve immediately with med. rare Prime Rib with MM's Horseradish Sauce, and garlic roasted broccoli spears. Pour yourself a glass of Merlot, and Bon Appetit!!

"Faith is the assurance of things hoped for, perceiving of real fact which is not revealed to the senses".

Have FUN, and Happy Friday!! Bon Chance on your transfer, U.B., and Welcome Home to your new digs!!

Love,

MM

Tomato and Mozzarella Bites AND Chutney-Glazed Goat Cheese

Back from a WONDERFUL 3 day road trip including all of Whidbey Island, and Anacortes. FUNOLA!!!! I can get to my blog from other computers, but can't write a new blog......so here's two:

Tomato and Mozzarella Bites:
(makes 20)

2 T. EVOO
2 T. white balsamic vinegar
1/4 t. dried oregano (or 3/4 t. fresh*)
1/4 t. each sea salt* & and freshly ground pepper
20 mini fresh mozzarella balls (ciliegini)
20 grape tomatoes
40 fresh basil leaves
20 small wooden skewers

In a large bowl, whisk olive oil, vinegar, oregano, S&P. Add mozzarella balls, tossing.
Thread onto skewers, alternating mozzarella balls, grape tomatoes, and the basil leaves. To plate: arrange in a circle putting the pointed end of the skewer in the center of the plate with the blunt end out over the edge of the plate.

Chutney-Glazed Goat Cheese:

8 oz. log of goat cheese
1/4 cup mango chutney
2 T. chopped walnuts
Multi grain seeded crackers
Dried apricots
Red and green seedless grapes

Place the goat cheese on a serving platter. In a small bowl, microwave chutney on high 1 min. Pour over cheese. Top with walnuts. Serve with the crackers, apricots, and grapes.

"Stand on Grace. Walk by Faith. Live in Love."

And, have FUN today!!!

Love,

MM

Spiced Citrus Olives!!

My, Oh, My:
(makes 2&1/2 cups)

3 strips of thin lemon peel
1 T. lemon juice
3 strips of thin orange peel
2 T. orange juice
2 cups mixed whole olives (I would get these at Safeway's Olive Bar)
1/4 cup EVOO
2 t. fennel seeds
1/2 t. crushed red pepper
1/2 t. lemon pepper*
1/4 t. ground coriander
1/4 t. ground cumin

Use a vegetable peeler to peel the strips from the lemon and orange, then squeeze the juices into a bowl. Combine the peels and the rest of the ingredients. Serve at room temp.

"Trust plus Commitment = Peace" - P. Brian North, Dec. 9th.

Have FUN today!

Love,

MM

Prosciutto Wrapped Breadsticks

A very simple, but DELISH app.:
(makes 30)

30 thick garlic* breadsticks
3/4 lb. sliced proscuitto
1/4 cup grated Parmesan cheese
Ranch dressing

Place oven rack 4" from broiler heat source. Preheat broiler on high. Wrap each breadstick from top to bottom with proscuitto. Place on cooking sheet. Sprinkle with Parmesan. Broil 30 seconds to 1 min. or until cheese has melted. Dip in a side of Ranch dressing, if desired.

A Proper Perspective: "Do nothing from selfishness or empty conceit, but with humility of mind regard one another as more important than yourselves."

Have FUN today, and Go Seahawks!!!

Love,

MM

Savory Sloppy Joes

There is only one football game on today, but here's a perfect treat for it (Go Navy - I want to beat you, Al):
(makes 12 servings)

2 lbs. ground beef
1/2 cup chopped sweet* white onion
3/4 cup chili sauce
1/2 cup water
1/4 cup prepared mustard (yellow)
2 t. chili powder
12 potato* hamburger buns, split
12 slices of med. cheddar (if desired)

In a large skillet, cook beef and onion until beef is brown. Add chili sauce, water, mustard, and chili powder. Simmer uncovered for 20 minutes, stirring occasionally. Spoon 1/2 cup of mixture onto each bun, and top with cheese slice. Serve with good cold dill pickle spears, and Lays original potato chips. I want one right now!!!!

Repeat these words after me, "It is not my job to run the world." :)

Have FUN on this Saturday.

Love,

MM

Cheddar Crab Puffs, AND Cocktail Meatballs with Creamy Cranberry Sauce

My gift to you, Dear Readers on this Happy Friday, is TWO recipes today:

Cheddar Crab Puffs
(makes 3&1/2 dozen)

3/4 cup water
4 T. butter, cut up
1/8 cup garlic chives*, chopped fine
3/4 c. all purpose flour
3 large eggs
1/4 t. each of sea salt* and lemon pepper*
1 cup shredded extra sharp white* cheddar (4 oz.)
6 oz. crabmeat, picked over for shells

Preheat oven to 400. Line 2 cookie sheets with parchment paper. In a 3 qt. saucepan, combine water, butter, and 1/4 t. S&P. Heat to boiling on medium. Remove from heat. Add flour and stir until a ball forms. Stir in eggs, one at a time, until dough is smooth and shiny. Stir in cheese and crab.With a tablespoon-size cookie scoop, scoop mixture into balls onto parchment, spacing 1" apart. Bake 25-30 mins. or until golden brown, switching racks halfway through. Serve warm. To make ahead, place in resealable plastic bag; freeze up to 1 month. Reheat frozen puffs in 400 oven 8-10 mins. YUMOLA!!

Cocktail Meatballs with Creamy Cranberry Sauce
(makes about 3&12 doz.)

Amy's Kickin' Chicken Meatballs with Cranberries* (Costco - in the Deli dept.)
     (OR Costco's frozen Italian Meatballs - both are fully cooked), OR make you can make your own:
     1&1/4 lbs. ground beef sirloin
     1/3 cup plain dried bread crumbs
     1/4 cup grated onion
     1 large egg, beaten.
     1/4 t. ground nutmeg
     1/8 t. dried oregano*
     S&P
     EVOO* cooking spray
1/2 cup sour cream OR plain Greek yogurt*
3 T. light* mayo
2 T. cranberry preserves
2 T. grainy Dijon mustard
1/8 t. prepared horseradish*
1 t. Worcestershire sauce
Chopped fresh parsley

Preheat oven to 450. Line 18x12" jelly roll pan with foil; spray lightly with nonstick cooking spray. In a bowl, combine beef, bread crumbs, onion, egg, nutmeg. and S&P to taste (they recommend 1/2 t.). With a tablespoon-size cookie-dough scoop, scoop mixture into balls; place on prepared pan, 1/2' apart. Spray meatballs with cooking spray. Roast 20-25 mins. or until cooked through. OR just heat up the fully cooked meatballs from Costco in your microwave on a glass pie plate. In a bowl, stir remaining ingredients except parsley. Garnish meatball with parsley, and serve with sauce. Another YUMOLA!!!

"Fix your eyes on the unseen even as the visible world parades before your eyes".

Have FUN and LOL today!!!

Love,

MM

Zucchini, Chicken Sausage*, Feta Cheese Bake

A yumola go-to for this busy season of joy:
(serves 6)

1 lb. Italian chicken sausage (or any sausage you like)
2 T. EVOO, divided
1/2 cup sweet* white onion, diced
3 cloves of garlic, minced
2 t. of dried oregano, or 3 t. fresh*
3 cups sliced zucchini (1/2" thick)
1 can (14 oz.) fire-roasted* diced tomatoes
1/2 t. freshly ground pepper
1/4 cup chopped pitted Kalamata olives
8 oz. crumbled Mediterranean flavored* feta cheese
1 T. butter
1/4 cup Panko* breadcrumbs

Preheat oven to 350. Brown sausage in 1 T. oil, crumble, and drain. In another large skillet, saute onions, garlic, and oregano in remaining oil for 2 mins. Add zucchini and saute 1 min. Add tomatoes, pepper, olives, and sausage. Stir to mix thoroughly. Remove from heat and spoon into a 1&1/2 qt. casserole dish. Sprinkle cheese on top. Melt butter in a small skillet, and add Panko breadcrumbs. Cook until toasted. Sprinkle on top of casserole. Bake, uncovered, 10 mins. or until topping is golden brown, and veggies are tender. Serve with a Caesar salad, and warm garlic bread.

"Get in the habit of building up those around you".

And, have a BLAST today!!!

Love,

MM

Black Bean Burgers with Pepper Jack Cheese and Chipotle Slaw

A delish way to have a marvelous meatless meal:
(4 servings)

1 can (15 oz.) low sodium* black beans, rinsed and drained
6 T. Panko bread crumbs
1/4 cup finely chopped onion
1/4 cup finely chopped sweet red pepper
1/4 cup minced fresh cilantro (or flat leaf parsley*)
2 egg whites
1 garlic clove, minced
1/4 t. sea salt*
4 slices of pepper jack cheese*
2 T. red wine vinegar
1 T plus 4 t. EVOO, divided
1 T. minced chipotle pepper in adobo sauce
1&1/2 t. sugar
2&1/4 cups coleslaw mix
2 green onions, chopped
4 onion* hamburger buns, split

In a large bowl, mash beans, Add panko, onion, red pepper, cilantro, egg whites, garlic and salt; mix well. Shape bean mixture into four patties; refrigerate for 30 mins. Meanwhile, in a small bowl, whisk the vinegar, 1 T. oil, chipotle pepper, and sugar; stir in coleslaw mix and onions. Chill until serving. In a large nonstick skillet, cook burgers in remaining oil over med. heat for 3-5 mins. on each side. Top with cheese, and cover to let melt. Serve on the buns with the coleslaw, and a crisp dill pickle spear.

"Who can you give the gift of encouragement to?"

Have FUN today!!!

Love,

MM

Apple and Pecan Stuffed Sweet Potatoes with Fresh Ginger

This one won in a "Best Sides" contest:
(6 servings)

6 medium sweet potatoes (about 8 oz. each)
1/2 cup stick of butter, cubed
1/4 cup packed brown sugar
1/2 finely grated orange peel (zest)
1/8 finely grated fresh ginger root*
1 medium Granny Smith* apple, chopped
1/4 cup chopped pecans

Scrub and pierce potatoes with a fork. Place on a foil-lined 15x10" baking pan. Bake at 400 for 45-60 mins. or until tender. Remove from pan, and let cool. Cut a thin slice from the top of each potato; discard. Scoop out the pulp, leaving 1/4" shells; transfer pulp to a large bowl. Mash with butter, brown sugar, orange zest, and ginger. Fold in apple and pecans. Spoon into potato shells. Return to a baking pan. Bake 15-20 mins. longer, or until heated through. I would serve these with a Beef Wellington with a side of bernaise, plus a side of bordelaise, and a lettuce wedge salad with Marie's Super Blue Cheese dressing and freshly snipped garkic chives!!!

"You may give without loving, but you can't love without giving".

Have FUN today!!! And, Welcome to Washington, Al!!

Love,

MM

Tart Cranberry Walnut* Quick Bread

I used to make multiple loaves of this wonderful bread and give them away for Christmas:
(makes 1 loaf = 12 slices)

1&1/2 cups all-purpose flour
3/4 cup sugar
1 t. baking powder
1/4 each salt and baking soda
1 egg
1/2 cup orange juice
2 T. butter, melted
1 T. water
1/2 cup chopped walnuts*
1&1/2 cups halved fresh or frozen cranberries
Cream cheese (for spreading)

In a large bowl, combine flour, sugar, baking powder, salt, and baking soda. Whisk the egg, orange juice, butter, and water, and stir into dry ingredients just until moistened. Fold in cranberries and nuts. Transfer to a greased and floured 8x4" loaf pan. Bake at 350 for 45-50 mins. or until a toothpick comes out clean. Cool for 10 mins. before removing from pan to a wire rack. Slather with cream cheese (or butter). YUMOLA!!!!

"God hand delivers a bouquet to your door every morning. Open them! Take them! Then, when rejections come, you won't be left short-petaled".

Have FUN today,

Love,

MM

Tangy Beef Chili

Easy Peasy with a creamy, tangy accent:
(6 servings)

1 lb. 90% lean ground beef
1 red pepper, chopped
1sweet white* onion, chopped
1 can Ranch Style Beans (15 oz.), drained
1/2 cup chili sauce
1 can no-salt added diced fire roasted* tomatoes (29 oz.), undrained
4 t. chili powder
1&1/4 t. ground cumin
1/2 t. freshly ground pepper*
The Laughing Cow light blue cheese

Cook ground beef with the red pepper and onion in a large deep pot; drain. Stir in beans, tomatoes, chili powder, cumin, and pepper. Simmer for 15 mins. Place in bowls, and top with wedges of the cheese. I would make a chopped green chiles, and four Mexican cheese blend cornbread to go along with this. YUMOLA.

"You were raised up for such a time as this!!!!"

Have Fun today.

Love,

MM

Hot Artichoke and Spinach Dip in a Bread Bowl

An all time fav. of mine:
(12 servings)

1 (8 oz.) package of cream cheese with chives*
1/4 cup sour cream or plain Greek yogurt*
1/4 cup grated Parmesan
1/4 cup grated Romano
1 clove of garlic, minced
1/2 t. dried basil
1/4 t. garlic salt
Sea salt* and freshly ground pepper to taste
1 (14 oz.) can artichoke hearts, drained, and chopped
1/2 cup frozen chopped spinach, thawed and drained
1 few dashes of Frank's Hot Sauce
Real bacon bits (if desired)
Roasted red pepper, chopped (if desired)
1/4 cup shredded Mozzarella
Round of bread - if you can find rye, that would be great*

Preheat oven to 350. In a medium bowl, mix together cream cheese, Parmesan, Romano, garlic, basil, garlic salt, S&P, and Frank's. Gently fold in artichokes and spinach. Hollow out bread (cut into pieces to use for dipping*), and transfer mixture into it. Wrap edges, sides and bottom of bread with foil. Bake until bubbly and lightly browned. Carefully remove foil, and serve with reserved bread and/or Frito Scoops.

Remember, "You can do all things through Christ who strengthens you."

Have FUN today!!!!

Love,

MM