Chipotle-Sparked Mustard Salmon

This DELISH dish packs huge flavors for your N.Y.E. party:
(serves 6)

6 salmon fillets (4 oz. each)
1/4 cup light* mayo.
1/4 cup prepared horseradish
1/4 cup stone-ground mustard
1/4 t. lemon pepper seasoning (or you can use Mrs. Dash Lemon Pepper to cut down on the sodium*)
1 t. minced chipotle pepper in adobo sauce
1 t. snipped fresh dill
Lemon crowns*

Preheat oven to 350. Place the salmon in a foil-lined 15x10x1" baking pan. In a small bowl, mix the next six ingredients; spread over fillets. Bake 15-20 mins. or until fish just begins to flake easily with a fork. Sprinkle with dill, and serve with a lemon crown for each plate.

"Today, slow yourself down and be alert for those who need your smile, your kind words, or your helping hand. Make kindness a centerpiece of your dealings with others.

And, Have FUN - It's New Year's Eve!! Be safe.

Love,

MM                                 

Fireside Cheese Spread

If you are hosting a party tomorrow night, try offering some of this with multi-grain* crackers:
(28 servings)

1 container (16 oz.) cheddar cheese spread (I like Old English - comes in a jar*), softened
2 packages (one 8 oz. and one 3 oz.) cream cheese with chives*, softened
3 T. butter, softened
1 t. Worcestershire sauce
1/2 t. garlic powder (I would use Johnny's Garlic Seasoning - dry blend*)
Smoked* paprika
Snipped fresh parsley

In a med. bowl, combine first five ingredients. Blend thoroughly. Chill at least 3 hours or overnight. Sprinkle with paprika and parsley. Yields about 3&1/2 cups.

Are ya gonna make NY's resolutions this year?? Better get on it, and have FUN today!!

Love,

MM

Beef Fondue wih Three Sauces (Curry, Mustard, and Onion-Horseradish)

I think fondue is SO much fun to do with your family and friends, or as a romantic culinary interlude:
(4 servings)

Editor's note: if you don't like "spicy" - eliminate the hot pepper sauce, use a splash of vinegar

Curry Sauce:
1/2 cup light* mayo.
2-3 T. curry powder
2-3 T. 2% milk
1/2 t. hot pepper sauce

Mustard Sauce:
1/4 cup light* mayo.
1/4 cup Dijon mustard
1 t. hot pepper sauce
1 clove garlic, minced

Onion-Horseradish Sauce:
1/4 cup finely chopped sweet* white onion
1/4 cup light* mayo.
1 T. prepared horseradish
2-3 T. water
1/4 t. hot pepper sauce
1/2 t. freshly ground pepper*

Fondue:
1 lb. beef tenderloin, cut into 3/4" cubes
3-4 cups canola oil - or try avocado oil*

In three separate bowls, combine the sauce ingredients. Pat the meat dry wit paper towels. heat oil in a fondue pot to 375. Use fondue forks to cook meat in the oil until it reaches the desired doneness. Serve with sauces and a warm baguette*.

"The journey is better with someone who knows the way." Check out resources. Get r done!!!

And, have FUN doing it!

Love,

MM

Reuben Patty Melt Casserole with Thousand Island Bechamel Sauce

How'd ya like to call 'em home to this treat (THANKS, RR)
(serves 8-10)

For the sauce:
1 T. unsalted butter
2 T. all-purpose flour
1 cup whole milk
Kosher* salt and freshly ground pepper
Pinch of freshly grated nutmeg
3 T. balsamic* ketchup
2 t. dill* relish
5 large eggs
1/2 cup heavy cream
1/2 cup whole milk
1/2 t. Kosher* salt
1 t. dried mustard
1/2 t. cayenne
1/8 t. freshly grated nutmeg
5 T. unsalted butter, divided
1/4 lb. thinly sliced corned beef, chopped
1&1/2 cups sauerkraut, drained
8 oz. shredded Swiss cheese
2 - 1lb. loves thinly sliced dark rye bread (you need a total of 16 slices)
1 package pre-cooked patties, halved (you need a total of 12 halves), such as Pall Park Flame-Grilled

For the sauce, melt the butter, in a med. saucepan over med.-high heat. Add the flour and cook, stirring occasionally with a wooden spoon, for about 2 mins. - do not allow to brown. While whisking constantly, add the milk, S&P, and nutmeg. Cook the mixture, stirring occasionally, until it comes to a boil. Reduce the heat to med.-low, and continue to cook until the sauce has thickened and any floury taste is gone, about 8 mins. Remove the sauce from the heat and add the ketchup and relish; transfer to a small heat-resistant bowl. Place a piece of plastic wrap on the surface of the béchamel then set aside and let cool. In a large mixing bowl, whisk together the eggs, cream, milk, salt, mustard, cayenne and nutmeg. Set the egg-cream mixture aside while you prepare the casserole. Grease the bottom and sides of a 9x13" glass baking dish with 1 T. butter. In a mixing bowl, combine the cooked béchamel sauce with the corned beef, sauerkraut and shredded cheese; set aside. Using a serrated knife, cut the crust off the bread. Place 8 slices down in the bottom of the casserole dish. Spread half of the béchamel and half of the sauerkraut and corn beef mixture down over the bread. Top with the halved pre-cooked patties. Top with remaining sauerkraut and corn beef, bechamel mixture and 8 slices of bread. Pour the egg-cream mixture evenly over the top. Top casserole with a piece of parchment or wax paper, and place a second casserole dish on top to weigh down the casserole. Refrigerate for at least 1 hour and up to 2 hours. The bread should absorb most of the egg mixture. Preheat oven to 350. Slice remaining 4 T.(1/2 stick) butter into 8 pieces and place one piece on top of each patty melt stack. Bake, uncovered, until puffed and golden, about 70 mins. Let sit 10 mins before serving.

May this day bring you heart-bursting JOY!

Love,

MM

Frijoles

I made these yesterday = DELISH:

1 package pinto beans, rinsed well
1 red jalapeno pepper, finely diced
1/2 small onion, finely diced
1 large garlic clove, minced
3-4 slices peppered bacon, cooked and crumbled
1 t. veg. oil
1 t. cumin
Juice of 1/2 lime
Kosher salt
Freshly ground pepper
Small tostadas
Queso Fresco cheese, crumbled
Pico de Gallo
Avocado, diced

Put beans into a large heavy pot of pretty heavily salted water to cover beans by 1" Add next 9 ingredients. Bring to a boil. Reduce heat to simmer, and cook til beans are soft - about 2 hours, stirring occasionally, and the water has been absorbed. Stir well, adding a little more oil if desired, at this point. Serve on crispy tostadas with the cheese, Pico de Gallo, and avocado.

"A limited situation may afford the soul a chance to grow."

Have FUN - it's FRIDAY!!

Love,

MM

Lemony Gremolata

I made this yesterday using my marble mortar and pestle. We put it on top of our haricot verts (with a bit of butter, of course, huh, A.D.?!)
(Makes about 3 T.)

1 bunch Italian flat-leaf parsley leaves*
1 large clove of garlic, peeled
1 lemon
Kosher salt
Freshly ground pepper, to taste

Finely mince parsley leaves until you have about 2 T. worth. Mince the garlic. Use a lemon zester or fine grater* to remove about 1 t. of lemon zest. Combine all ingredients in a mortar, and using the pestle, pound and grind together. I also added a few drops of lemon juice* (cuz I CAN!!). It will be  bright green. Almost - a paste. So DELISH!!!!! OMGOSH. Everyone went back for seconds on these beans.

I am going shopping for more "stage/band" clothes today, then get to crack the spine of one of my new The Pioneer Woman cookbooks. YAY. Making frijoles for dinner to serve on small crispy tostadas with Queso Fresco and avocado. Recipe tomorrow, K?

Peace and Love - and now go Carpe Diem!!!!!!

MM

MM's Standing Rib Roast with Horseradish Sauce

MERRY CHRISTMAS to all of my Dear Readers!!!!
This is how I am going to make my roast:

Roast:
Bone-in rib roast with the "fat cap" left on
Reduced sodium "Better Than Bouillon" beef flavor
Johnny's Garlic Seasoning
Merlot
2-3 cloves of garlic, cut into shards with sharp points
Softened butter

Horseradish Sauce:
Creamy hot horseradish - I use Beaver's
Sour cream
Worcestershire sauce
Tabasco
Lemon juice
Freshly ground black pepper (coarse)

Carefully cut back the "fat cap" so you can flap it back. Rub in the beef bouillon paste, and Johnny's, and pour a little Merlot in the area. Put the cap back in place, and secure with kitchen twine. Cut tiny slits with a sharp knife all over surface of roast. Insert garlic shards. Rub butter all over both ends of roast. Preheat oven to 450. Place roast in heavy pan - uncovered. Cook for 15 mins. Reduce heat to 325, and roast til thermometer reads 120-125 for medium rare (plan on 13-15 mins. per lb.).
Remove from oven, tent with foil, and let rest 15 mins. before carving. Serve with my horseradish sauce.

I wish you Peace, Love, and JOY on this VERY special day!!

MM

Editor's note: make sure you let the roast come to room temp. at least one hour. This is crucial!!

Seafood Lasagna

Maybe a new tradition for Christmas Eve:
(12 servings)

1 green onion, finely chopped
2 T. canola oil
2 T. plus 1/2 cup butter, divided
1/2 cup low sodium* chicken broth
1 bottle (8 oz.) clam juice
1 lb. bay scallops, beards removed
1 lb. medium shrimp, peeled and deveined
8 oz. crab meat, chopped
1/4 t. white pepper, divided
1/2 cup all-purpose flour
1&1/2 cups 2% milk
1/2 t. sea* salt
1 cup heavy whipping cream
1 cup* shredded Parmesan cheese, divided
9 lasagna noodles, cooked and drained
Dried dill* and fresh dill fronds*
Lemon crowns*

In a large skillet, sauté onion in oil and 2 T. butter until tender. Stir in broth and clam juice; bring to a boil. Add scallops, shrimp, and crab, and 1/8 t. white pepper; return to a boil. Reduce heat; simmer, uncovered, for 4-5 mins. or until shrimp turn pink and scallops are firm and opaque, stirring gently. Drain, reserving cooking liquid; set seafood mixture aside. In a large saucepan, melt the remaining butter; stir in flour until smooth. Combine milk and reserved cooking liquid; gradually add to the saucepan. Add salt and remaining pepper. Bring to a boil; cook and stir for 2 mins. or until thickened. Remove from the heat; stir in cream and 1/2 cup cheese. Stir 3/4 cup white sauce into the seafood mixture. Preheat the oven to 350. Spread 1/2 cup white sauce in a greased 13:x9" baking dish. Top with three noodles; spread with half of the seafood mixture and 1&1/4 cups sauce. Repeat layers. top with remaining noodles, sauce, cheese, and sprinkle with dill. Bake uncovered for 35-40 mins. or until cheese is melted and bubbly. Let rest for at least 10 mins. before cutting. Garnish with dill fronds, and serve with lemon crowns.

Today, "Allow Thankfulness to flow freely from your heart."

Enjoy your Christmas Eve!!

Love,

MM

Grilled Chicken and Peach Salad

This reminds me of a sunny day:

Salad:
1&1/2 boneless chicken breasts
2 sliced peaches (a can of sliced will do* - cuz it IS winter)
3 T. EVOO
6 cups butter* lettuce
4 sliced plum tomatoes
Green onions, chopped

Dressing:
2 T. whole grain mustard (LOVE that stuff!!!*)
2 T. white wine vinegar
2 T. EVOO
1/2 t. fresh lemon thyme leaves*
Kosher salt*
Freshly ground pepper*

Rub chicken and peaches with oil and grill or broil* til done - turning a couple of times. Meanwhile, make the dressing: Whisk first four ingredients, add thyme and S&P. Slice chicken and place on a serving platter. Arrange peach slices around chicken. Add tomatoes, and drizzle with dressing. Serve with a warm "everything" filone bread or a baguette with soft butter.

I like this philosophy of how to help people: "Really be there, listen, determine their most pressing need, and research the appropriate venue or agency that can assist them."

Have FUN today!!

Love,

MM

Spicy Sausage, Kale, and White Bean Soup

This one is for YOU, Betty Russian:
(serves 6-8)

1 lb. hot Italian pork sausage, crumbled (or you can use chicken*)
1/2 medium sweet* white onion, chopped
3 garlic cloves, minced
1 32 oz. carton low sodium* chicken broth
2 cups heavy cream
1 14 oz. can cannellini beans, rinsed and drained
2 sweet potatoes, peeled and cubed
1 bunch kale, coarsely chopped
1/2 t. herbs de Provence*
Kosher* salt
Freshly ground pepper*
Rustic bread for serving

In a large Dutch oven over med. heat, cook sausage, onion and garlic for 5 mins, or until onion has softened and sausage is browned. Remove any excess fat drippings. Add chicken broth, cream, beans,
and sweet potatoes. Cover pot and bring soup to a boil. Reduce heat to low and simmer for 15 mins. Stir in kale and cook for 5 more mins. still covered. Serve each bowl of soup with a slice of rustic bread.

"A,B,D,E,F,G. Thank you, God for feeding me!"  ~ 6 year old Michael

Have FUN today!!

Love,

MM

Appetizer Wreath

This sounds cute and fun to serve to your Christmas guests:
(16 servings)

2 tubes (8 oz.) crescent rolls
1 package (8 oz.) cream cheese with chives*, softened
1/2 cup sour cream
1 t. dill
1/8 t. Johnny's Garlic Spread seasoning*
1&1/2cups chopped fresh broccoli florets
1 cup finely chopped sweet red pepper
1 cup finely chopped celery
Celery leaves

Remove crescent dough from packaging (do not unroll). Cut each tube into eight slices. Arrange in a 11"circle on an ungreased 14" pizza pan. Bake at 375 for 15-20 mins. or until golden brown. Cool for 5 mins. before carefully removing to a serving platter; cool completely. Arrange in a circle. In a small bowl,  beat the cream cheese, sour cream, dill, and Johnny's til smooth. Spread each biscuit with the cream cheese mixture. Top with broccoli, celery, and red pepper. For a bow - garnish with celery leaves. Put a bowl of assorted olives in the middle of the platter.

"Live by faith, not by sight."

Love,

MM

Hearty Huevos Skillet with Chorizo* and Cilantro*

This is what I am making my peeps and me for breakfast this morning:
(makes four servings)

Coconut oil* spray
1 16 oz. can refried beans with jalapenos*
4 large eggs
1 10 oz. can diced tomatoes and green chiles
1 lb. chorizo*
4 Mexican cheeses- shredded
Green onions, chopped
Cilantro, chopped*
Small crisp corn tostadas*
Sour cream*

Crumble and fry chorizo til fully cooked. Spray a large cast iron skillet. Spread beans on bottom. Top with chorizo, and drained tomatoes and green chiles. Make four deep depressions in the mixture, and crack an egg into each. Bake in the oven til eggs are just set. Cover with cheese. Put back in oven to melt. Sprinkle with green onions and cilantro. Serve with warm tostadas and sour cream. Have hot sauce available, if desired.

"To hold on to hate and resentments is to throw a monkey wrench into the machinery of life."

Have FUN today!!

Love,

MM

Baked Pizza Bites

Always a crowd pleaser:
(this recipe didn't give amts. or serving size - so make as many or few as you need)

String cheese
Puff pastry dough sheets
Egg wash
Melted butter
Dried oregano
Johnny's Garlic Spread Spice* or garlic powder*
Pepperoni bites (optional)
Sausage bites (optional)
Marinara sauce

Cut string cheese into 2-3 pieces. Cut puff pastry sheets into strips wide enough to cover completely the length of the cheese. Place cheese at the end of the strip (add pepperoni or sausage, if desired). Roll tightly, and press edges to seal. Brush with egg wash and melted butter. Sprinkle with oregano and Johnny's. Bake at 350 til golden brown. Serve with warm marinara sauce.

Carpe Diem and have FUN doing it!!

Love,

MM

Caramelized Ham and Swiss Buns

This would be great to take to someone as a treat, or perfect for game watching:
(12 servings)

1 package (12 oz.) King* Hawaiian sweet rolls, split
1/2 cup horseradish sauce
12 slices Black Forest* ham,
6 slices Swiss, halved (you could use extra sharp white cheddar*, or Havarti*)
1/2 cup butter, cubed
2 T. finely chopped sweet* white onion
2 T. brown sugar
1 T spicy brown mustard
2 t. poppy seeds
1&1/2 t. Worcestershire sauce
1/4 t. garlic powder

Spread the roll bottoms with horseradish sauce. Layer with ham and cheese; replace tops. Arrange in a single layer in a greased 9" square baking pan. In a small skillet, heat butter over med.-high heat. add onion; cook and stir 1-2 mins. or until tender. Stir in remaining ingredients. Pour over rolls. Refrigerate, covered, several hours or overnight. Preheat oven to 350. Bake, covered, 25 mins. Bake, uncovered, 5-10 mns. longer or until golden brown.

"Never be afraid to hope - or to ask - for a miracle."

Have FUN today!!

Love,

MM

Banana Dream Pie

Oh, MY:
(serves 8)

1 cup dulce de leche
1 graham cracker crust
3 large bananas, sliced
1/4 t. Kosher* salt
2 cups sweetened whipped cream
Shaved milk*chocolate

Spread dulce de leche in the graham cracker crust. Top with banana slices, salt and whipped cream. Cover pie and chill 4 hours. Sprinkle with shaved chocolate.

"The glory of life is to love, not to be loved; to give, not to get; to serve, not to be served."

Have FUN today!!

Love,

MM

Shrimp Salad Spoons

I adore endive, and here is an easy-peasy one using the spears as "spoons":
(makes 8 servings)

1 thinly sliced scallion
2 T. light* mayo.
1 t. fresh lemon juice
1/2t. toasted sesame oil
1/2 lb. cooked shrimp, coarsely chopped
S&P, if desired
24 endive leaves (from about 2 heads)
Dried dill weed*
Lemon wedges*

In a medium bowl, mix scallion, mayo, lemon juice and sesame oil. Fold in shrimp; season with S&P. Spoon onto endive leaves. Sprinkle with dill. Serve with lemon wedges.

"Hope looks for the good in people, opens doors, discovers what can be done to help, lights a candle, and does not yield to cynicism. Hope sets people free."

Have FUN today!!

Love,

MM

Turkey-Cranberry Strudel

I am a BIG fan of ground turkey, and this one sounds delish AND festive:
(4 servings)

7 T butter, 5 T. melted (A.D. and I LOVE butter, don't we?)
2 sweet* white onions, thinly sliced
1/2 cup dried cranberries
1 T. lemon* thyme leaves (I again, encourage you to grow your own herbs!!)
1/2 cup sliced almonds, toasted, plus more for sprinkling
1/2 lb. ground turkey
Kosher* salt and freshly* ground pepper
1 T. Panko* bread crumbs
6 sheets frozen phyllo dough, thawed

In a large skillet, melt 1 T. butter over med. heat. Add the onions and cook until softened, about 8 mins. Stir in the cranberries, thyme, and 1/2 cup almonds, and cook for 2 mins.; transfer to a bowl. In the same skillet melt 1 T. butter over med. heat. Add the turkey, season with S&P, crumble*, and cook until browned, about 5 mins. Using a slotted spoon, transfer to the onion mixture. Stir in the breadcrumbs; let cool. On a work surface, lay out a sheet of phyllo, and brush with melted butter. Mound the turkey mixture lengthwise onto the center of the phyllo. Fold the short ends over the filling and brush with butter. Fold a long end over the filling, then loosely roll up the strudel to enclose. Transfer, seam side down to a parchment paper lined baking sheet. Brush with more butter and sprinkle with almonds. Bake at 350 until golden, about 30 mins.

Editor's note: I have just decided I am going to make this for my Christmas Brunch!!!

"Nobody is in charge of YOUR happiness except YOU!!"

Have FUN today, and please attend the Rose Hill Pres. Church's Choir/Bell Concert this aft. at 3. Prayers lifted that our voices and hands/wrists will all be in good working order!!

Love,

MM

Pan-Seared Shrimp with Portobello Mushrooms, Asparagus, and Sesame Crisps

OK, one more from the Neiman Marcus Cookbook. "There's nothing like a warm salad to impress your guests."
(Serves 4-6)

For the Sesame-Soy Vinaigrette:
1/4 cup low sodium* soy sauce (I would use Ponzu Citrus Sauce*)
1/2 cup seasoned rice wine vinegar
1&1/2 t. minced garlic
1&1/2 t. grated fresh ginger
1 T. honey
3/4 cup EVOO
1/4 cup toasted sesame oil

1 lb. large shrimp (about 20)

For the sesame crisps:
1/2 cup white sesame seeds, toasted
1&1/2 t. Kosher salt
1/2 t. sugar
1 T. cornstarch
1 package (14 oz.) square wonton wrappers
Vegetable oil, (for deep frying)

For the salad:
12 pencil thin* asparagus spears, ends trimmed and peeled
3 T. EVOO
Kosher* salt and freshly ground pepper, to taste
4 Portobello mushrooms, about 4 oz. each, stemmed
1&1/2 t. minced garlic
12 oz. mixed baby* greens, washed and dried
8-12 Belgian endive leaves
Soft cream cheese with chives*

To prepare the vinaigrette, place the soy sauce, rice wine vinegar, garlic, ginger, and honey in a mixing blow, and whisk thoroughly. Slowly drizzle in the olive oil and sesame oil, whisking constantly until well incorporated. Transfer to an airtight container and reserve in the fridge.

Place the shrimp in a mixing bowl and add 1/2 cup of the reserved vinaigrette. Let marinate in the fridge for at least 2 hours, turning several times.

To prepare the crisps, place the sesame seeds, salt, sugar in a small bowl and stir together. In a cup, mix 2&1/2 T. of cold water with the cornstarch until dissolved. Working with two or three wrappers at a time (so the cornstarch mixture doesn't dry out, cut them in half lengthwise. Using a pastry brush, brush one side of each wrapper with the cornstarch mixture and sprinkle with 1/4 t. of the sesame seed mixture. Press gently to help the seeds adhere. Transfer the wontons to an ungreased cookie sheet and repeat for the remaining wrappers. Heat about 3" of veg. oil in a large, heavy saucepan to 350 (or use a counter top fryer). Working in batches, deep-fry the sesame crisps, seeded sides down, for 10 secs. Turn over and fry for 10 secs. longer, until golden brown; some seeds will fall off during the frying process. Remove the crisps with a slotted spoon or strainer and transfer to a plate lined with paper towels to drain.

Preheat the over to 350. Prepare an ice bath in a large bowl.

To prepare the salad: Bring a saucepan of salted water to a boil and add the asparagus. Blanch for about 2 mins. or until and bright green; do not overcook. Remove to the icebath to stop the cooking process, drain, and pat dry. Transfer to a large baking pan, drizzle with 1 T. olive oil, and season with S&P. Add the mushrooms and roast in the oven for about 15 mins. or until tender. Remove from oven and transfer the asparagus to a plate to cool. Place the mushrooms in a mixing bowl, and while still warm, add 1/4 cup of the reserved vinaigrette. Let the mushrooms marinate at room temp. for 1 hours. Slice the mushrooms into 1" wide slices, and reserve with the asparagus. Remove the shrimp from the marinade and pat dry with paper towels. Heat the remaining 2 T. of the olive oil in a large sauté pan set over med.-high heat. Add the shrimp and garlic and season with S&P. Saute  for 2-3 mins., turning once or twice, or until the shrimp are no longer translucent, cooked through, and firm to the touch. Add the reserved asparagus, sliced mushrooms, and 1/2 cup of the vinaigrette, and toss together until heated through. Keep warm. Arrange the lettuce greens in the center of salad plates. Top with the warmed shrimp mixture. Spread cream cheese into endive leaves*. Garnish each salad with five or six sesame crisps and the endive.

Neiman Marcus Chef notes: "There are usually 32-40 wonton wrappers in a package, so the Sesame Crisp recipe will make double that number as each wrapper is cut in half. You won't need that many for the salad, but we suggest making the whole batch, as they bare addictive and tend to disappear before the salad is even served. Plus, they are the perfect accompaniment for scooping up hummus. You can prepare the crisps up to 3 days ahead; be sure to keep them in an airtight container at room temp. The vinaigrette can be made a few days ahead to allow the flavors to develop. You can marinate the shrimp for up to 12 hours, but the longer they sit, the more they will "cook" in the liquid".

"Love is the seed of all hope. It is the enticement to trust, to risk, to try, and to go on."

Have FUN today!!

Love,

MM

Slow Cooker Caramel Apple Hard* Apple Cider

How 'bout them apples:
(12 servings)

8 cups Hard Apple Cider* or apple cider or juice
1 cup caramel flavoring syrup
1/4 cup fresh* lemon juice
1 vanilla bean
2 cinnamon sticks (3")
1 T whole allspice berries
Whipped cream
Hot caramel ice cream topping
3" cinnamon sticks

In a 3 qt. slow cooker, combine the apple cider, caramel syrup and lemon juice. Split the vanilla bean and scape the seeds; add seeds to cider mixture. Place the bean, cinnamon sticks, and allspice on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to cider mixture. Cover and cook on low for 2-3 hours or until heated through. Discard spice bag. Pour cider into mugs; garnish with whipped cream, caramel topping, and additional cinnamon sticks
Again - wonderfully welcoming aroma!!

Strive to be a "bottomless well of optimism flooded by a perpetual spring of faith."

And, Have FUN today!!

Happy Friday.

Love,

MM

Chicken Casserole in a Tarragon Mustard Cream

I am having SO much fun reading the Neiman Marcus Cookbook. This one caught my eye this morning as "the kind of comfort food you mom might make." Check it out, but hang with me, it's a loooooooooooooong one, and remember, my changes, additions, or suggestions are denoted by an asterisk * :
(serves 4-6)

For the Tarragon-Mustard Cream:
4 cups low sodium* chicken stock
2 cups heavy cream (don't go see your cardiologist tomorrow*!!)
2 T. cornstarch
4 T. dry white wine
2 T. brown mustard
1/4 cup minced fresh tarragon leaves

For the Casserole:
2 lbs. small Yukon Gold potatoes
8 ounces baby green beans, trimmed
20 baby carrots, peeled
29 pearl onions, peeled
4 boneless, skinless chicken breasts (or 6 thighs*)
1 cup all-purpose flour
Kosher* salt and freshly ground pepper, to taste
3 T. veg. oil, for frying
2 T. butter
1/3 cup minced shallots
1 lb. large button mushrooms or small criminis*, stemmed and quartered
1 cup dry white wine

To prepare the tarragon-mustard cream: Pour the chicken broth and cream into a heavy-bottomed saucepan; stir together, and bring to a simmer over med.-low heat. In a cup, mix the cornstarch and wine (the best way to prevent the cornstarch mixture from becoming lumpy is to add the water gradually and to work it into the cornstarch with your fingers). Slowly add the cornstarch mixture to the cream sauce, stirring constantly with a wire whisk. Add the mustard and continue to simmer for 15-20 mins. longer to allow the flavors to develop and the sauce to thicken. Remove the pan from the heat and set aside. At the point when you are ready to use the sauce, stir in the chopped tarragon.

While the cream sauce is cooking, prepare the casserole. Bring a large saucepan of salted water to boil over high heat and add the potatoes. Turn down the hat to med. and simmer for about 10 mins. or until the potatoes are tender but still offer slight resistance when pierced with a fork. Drain in a colander, let cool, then cup into wedges. Set aside.

Prepare an ice bath in a large bowl. Bring a saucepan of heavily salted water to a boil over high heat, and add the beans, carrots, and pearl onions. Blanch for 3 to 4 mins., or until tender and the beans are bright green; do not overcook. Drain the veggies and transfer to the ice bath to stop the cooking process. When cool, drain again and set aside.

Slice each chicken breast lengthwise into five strips or fingers, and place the flour on a plate. Season the chicken with S&P, dredge several chicken strips at a time in the flour to coat well (shake off excess*), and place on a clean plate. Pour the oil into a large, heavy-bottomed skillet or saute pan and set over med.-high heat. Cook the strips, several at a time, for about 5 mins., turning once or twice, until golden brown and translucent juices appear when pierced with a knife. Remove the chicken strips with tongs and set aside in a large ovenproof casserole or baking dish.

Preheat the oven to 350. Using the same pan that the chicken was cooked in (and without cleaning it), add the butter and set over med.-low heat. Wen melted, add the shallots and saute gently while scraping the bottom of the pan with a wooden spatula. Add the mushrooms and the wine and cook, stirring oft, until all the liquid has evaporated and mushrooms are tender, about 5 mins. Pour the mixture over the chicken in the casserole.

Add the reserved potato wedges to the casserole. Then add the blanched veggies, and gently mix the ingredients to combine. Add the tarragon-mustard sauce and stir to equally distribute it. Bake for 10-15 mins., until heated through. Spoon the casserole onto warm dinner plates or into pasta bowls.

"Now, what do you do with a friend? Well, that's rather simple, you stick by them."

Have FUN today!!!

Love,

MM

Cranberry-Beef Mini Burgers

"Cranberry tapenade brings a deep red color and sweet and sour zing to these fun little bacon cheeseburgers. Serve them for parties or any time you want to TREAT your family.":
(16 servings)

Cranberry Tapenade:
2/3 cup dried cranberries (or dried cherries*)
1/4 cup pitted Kalamata olives, chopped
1 T. balsamic vinegar
1 T. EVOO
1 clove garlic, minced
1 t. minced fresh rosemary
1 t. minced fresh thyme

Burgers:
2 lbs. ground beef (or turkey*)
1 t. Kosher* salt
1 t. freshly* ground pepper
4 sliced provolone cheese, quartered
3/4 cup light* mayo.
16 mini buns, split
2 cups fresh arugula
3 plum tomatoes, cut into 16 slices
8 uncured* bacon strips, halved and cooked

In a food processor, place first six ingredients; pulse until cranberries are finely chopped. Transfer to a small bowl; stir in thyme. In a large bowl, combine the beef, S&P. Shape into 16 patties, about 1/2" thick. In a large nonstick skillet, cook patties in batches over med. heat for 3-4 mins. on each side or until a thermometer reads 160 and juices run clear, topping with cheese during the last min. of cooking. Spread mayo. over cut sides of buns. Layer bottoms with arugula, tomatoes, bacon and cranberry tapenade; replace tops.

"Rejoice, again I say Rejoice"

Have FUN today!!!

Love,

MM

Taco Soup

I got this recipe from Charlotte (Thank You!), and I am going to make it for my peeps' return on Sat. from the sunny climes of Mexico where it is 82 today:
(serves 8)

Soup:
1 lb. hamburger
1 sweet* white onion, chopped
1 package taco seasoning (I like Trader Joe's*)
1 can (32 oz.) fire-roasted* diced* tomatoes
1 (32 oz.) can kidney beans, drain and rinse well
1 16 oz. can tomato sauce

Condiments:
1 large bag Fritos (substitutions don't work!)
Shredded 4 Mexican cheeses
Sliced* black olives
Sour cream
Diced avocado
Pico de Gallo

Brown hamburger and onion. Drain grease. Add remaining soup ingredients. Heat through. Place a handful of Fritos in the bottom of individual bowls; add soup, and top with condiments. Finish with more Fritos.

Editor's note: I got to try just a little of the soup without the Fritos or the rest of the condiments (except a little cheese), and it was YUMOLA!!

"Let Thankfulness RULE in your heart."

Have FUN today. This cold wave, too, shall pass!!

Love,

MM

Smoked Pork Chops with Sweet Potatoes

Can you say COMFORT food??
(6 servings)

6 smoked boneless pork chops (7 oz.)
1 T. canola oil
4 large sweet potatoes, cooked, peeled and cut lengthwise into thirds
1 t. freshly grated ginger*
1/2 cup packed brown sugar
1/8 t. freshly ground* pepper
2 large Granny Smith* apples, peeled and thinly sliced
1/8 cup lemon juice*
1/4 cup apple juice or cider*

In a large ovenproof skillet, cook chops in oil over med. heat for 2-3 mins. on each side or until the chops are lightly browned. Drain. transfer to a greased 13x9" baking dish. Top with sweet potatoes. Combine brown sugar, pepper, and ginger; sprinkle over potatoes. Top with apples, and sprinkle them with the lemon juice. Drizzle apple juice over entire dish. Cover and bake at 325 for 30 mins. Uncover; bake 10-15 min. longer or until meat is tender. The aroma of this when it hits them at the door will have them running to the kitchen - already salivating!! Wha wha wha.

"Repeat after me: It is not my job to run the world."

Have FUN today!!

Love,

MM

Lemon Steak Diane

A citrus twist on one of my fav. dishes:

1 lb. beef top sirloin steak (3/4" thick)
1/4 t. coarsely ground pepper
1 cup low sodium* beef broth
1 T. all purpose flour
2 t. Dijon mustard
2 t. Worcestershire sauce
1/2 t. grated lemon peel
2 T. chopped fresh garlic* chives
EVOO* Cooking spray

Remove fat from beef. Cut into 4 pieces. Spray 12" nonstick skillet with cooking spray, and turn the heat to med. Sprinkle both sides of beef with pepper. Cook 9 mins. for med. rare, turning once. Remove and keep warm. Mix remaining ingredients except chives until smooth. Add to skillet. Heat to boiling. Boil 1 min., stirring constantly. Arrange beef on platter and cover with sauce. Sprinkle with chives. I think a twice baked potato topped with sharp grated cheddar, and some grilled asparagus with a balsamic glaze would be lovely with this!!

"Often the best comfort is just being there."

Have FUN today. Go Seahawks!!!!!!!

Love,

MM

Saag-sational Curry

Another "warmer-upper" for this COLD weather:
(makes 2 servings)

4 oz. fresh cauliflower, cut into bite size pieces
4 oz. fresh baby spinach, stems removed*, and chopped
1/2 can garbanzo beans*, drained and rinsed well
1/4 t. fresh ginger, grated*
1 t. ginger powder
1/2 t. fennel seeds
1/2 t. brown mustard seeds
1/4 t. chili powder
1&1/2 t. minced garlic
1/2 t. Kosher* salt
1/2 red onion, finely chopped
1 T. cilantro, roughly chopped
10-15 grape tomatoes
1/4 cup grape seed oil
1-2 T. water

Grind the ginger, fennel seeds, mustard seeds, chili powder, garlic, and salt into thick paste using a mortar and pestle (I have a marble one that I ADORE!!).In a sauté pan, sauté the onion in the oil until it softens considerably. Add the spice paste and continue to sauté for a few minutes. Reduce the heat and add the spinach, cauliflower, garbanzo beans, tomatoes, and cilantro plus the water and continue to cook, stirring frequently for about 20 mins. until tender.

"Contentment begins with having fewer wants."

Stay WARM, and have FUN today!!

Love,

MM

Mint-Wine Lamb Chops

I LOVE lamb chops:
(8 servings)

2 T. dry white wine (or apple juice)
2 T. honey
1 t. dried lemon* mint leaves
1/4 t. Kosher* salt
1/8 t. lemon* pepper
1/2 t. minced garlic*
8 lamb loin* chops
Lemon wedges

Mix first six ingredients. Pour over lamb chops, and marinate overnight. Broil or grill to medium. Serve with lemon wedges, au gratin potatoes, haricot verts. Who's your Daddy?!!!!!

"The contents of your heart are more important than the outer packaging."

Have FUN - it's FRIDAY!!!

Love,

MM                       

Broccoli Sunshine Salad

This will cheer up your taste buds:

3 cups broccoli flowerettes
1/2 cup light* mayo
2 T. cider vinegar
1/3 cup golden* raisins
1/4 cup shredded sharp* cheddar
2 T. bacon bits
2 T. chopped red onion
1 T. roasted and salted sunflower seeds*or pepitas*

Mix and chill. Easy Peasy.

"Kindness is simply love flowing out in little gentlenesses.

Have FUN today!!

Love,

MM

German-Style Meatloaf

This will warm your bones in this COLD weather - BRRRRR:

1&1/2 lb. extra lean ground beef (or chicken* or turkey*)
1 cup beer
2 egg whites, slightly beaten
2 T. packed brown sugar
2 T. spicy brown mustard (Gulden's!*)
1 t. garlic/*onion salt
3 slices dark rye or pumpernickel (good luck finding that last one west of the mighty Missipp.!!)
     torn into very* small pieces
1 can (8 oz.) sauerkraut with caraway*, very well drained and chopped

Heat oven to 350. Mix all ingredients (but do NOT overwork the meat - makes it tough*) in a large bowl. Spread mixture into an ungreased loaf pan (9x9x2"). Bake 45-55 mins. Check when you begin to smell the enticing aroma wafting about your kitchen (and house!!)*. I would serve this with warm German potato salad with peppered bacon, pickled beet slices, and coleslaw with dill.

May you "discover flowers of Peace blossoming in the most desolate places" today. And, have FUN doing it!!

Love, and stay WARM,

MM

Cranberry Layer Cake with Cream Cheese Frosting

Moist, Luscious, and Festive:
(12 servings)

Cake:
1 package white cake mix (regular size)
1&1/3 cups water
1/3 cup canola oil
3 eggs
1 T. grated orange peel
1 cup fresh* cranberries, coarsely chopped
1 cup finely chopped walnuts

Cream Cheese Frosting:
1 package (8 oz.) cream cheese, softened
1/2 cup butter, softened
3&1/2 cups confectioners' sugar
1 t. vanilla extract
1/2 t. grated orange peel
1/4 cup finely chopped walnuts

In a large bowl, combine the first five ingredients; beat on low speed for 30 sec. Beat on med. for 2 mins. Stir in cranberries and walnuts. Pour into two greased floured 9" round baking pans. Bake at 350 for 30-35 mins. or until a toothpick inserted near the center comes out clean. Cool for 10 mins. before removing from pans to wire racks to cool completely. In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, vanilla, and orange peel; beat until blended. Spread between layers and over top and sides of cake. Lay one round on top. Fill in the crack with frosting. Sprinkle with walnuts. Mmmmmmmmmmmmmmmmm!!!!

"We disarm the power of money by giving it away."

Have FUN today!!

Love,

MM

Morocaan Vegetable Soup

Here's a "Meatless Monday" treat from the Neiman Marcus Cookbook:
(serves 6-8)

1 cup vermicelli or angel hair pasta*, broken into 1" pieces
3 T. EVOO
4 cups sliced sweet* white onions
1 t. minced garlic
1/2 t. ground cumin
1 t. ground cinnamon
1/2 t. ground ginger
Pinch of cayenne
2 quarts low sodium* chicken stock
3 cups peeled and thinly sliced carrots
2 cups thinly sliced zucchini
2 cups thinly sliced red new* potatoes
2 cups thinly sliced yellow squash
1/4 cup fresh lemon juice
1/2 cup chopped fresh cilantro leaves and stems, plus 1/4 cup fresh cilantro leaves, for garnish
1 cup canned garbanzo beans, drained and rinsed
1 cup diced canned fire-roasted* tomatoes
Kosher* salt and freshly ground pepper to taste

Bring a saucepan of salted water to a boil. Add the pasta and cook for 8-10 mins. or until al dente. Drain in a strainer and rinse under cold running water. Drain again and set aside. To prepare the soup, pour the olive oil into a large saucepan and set over med.-high heat. Add the onions and garlic and sauté for 2-3 mins., until the onions are translucent. Stir in the cumin, cinnamon, ginger, and cayenne and cook for 1 min. longer or until fragrant. Add the chicken broth, carrots, zucchini, yellow squash, and potatoes, and bring to a boil. Turn down the heat and simmer , covered, for a bout 1 hour or until the veggies are very tender. Remove the pan from the heat and let the soup cool a little. Add the lemon juice and the 1/2 cup of chopped cilantro. Transfer in batches to a food processor or blender and puree until smooth. Return to the pureed soup to a clean saucepan and add the reserved cooked pasta, the chickpeas, and diced tomatoes. Simmer over low heat for 22-3 mins. until the soup is heater through. Season with S&P, and serve in warm soup bowls or tureens. Garnish with the 1/4 cup of cilantro leaves.

Count your many Blessings. Do it NOW, and have FUN today!!!

Love,

MM

A North Carolina Special French Onion Soup

Who doesn't love French Onion Soup??
(9 servings)

1/4 cup butter, cubed
1/4 cup plus 1 T. EVOO, divided
6 large sweet white onions, thinly sliced (about 12 cups)
1 whole garlic bulb
1/4 cup dry red wine
6 cups low sodium* beef broth
1&1/2 t. Worcestershire sauce
1 bay leaf (I LOVE that I can just go out to my balcony "farm" and pick one off my tree!)
Dash cayenne pepper
Freshly ground pepper to taste
9 slices French bread (1" thick)
1 round (8 oz.) Brie cheese, rind removed, softened
6 thin slices prosciutto or deli ham, chopped
2 cups shaved* (makes ALL the difference) Parmesan cheese

In a Dutch oven over med. heat, melt butter with 1/4 cup oil; add onions. Cook, stirring occasionally, for 15 mins. Reduce heat to low. Cook 45 mins. longer or until onions are golden, stirring occasionally. Meanwhile, remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb; brush with remaining oil. Warp in heavy-duty foil. Bake at 425 for 30-35 mins. or until softened. Cool for 10-15 mins. Squeeze softened garlic into a small bowl; mash and set aside. Add wine to the onion mixture; cook for 2 mins.  Stir in the broth, Worcestershire sauce, bay leaf, cayenne and pepper. Bring to a boil. Reduce heat; simmer, uncovered for 15-20 mins. Place bread on a baking sheet. Bake at 425 for 3-5 mins. or until golden brown, turning once. Spread each slice with Brie and mashed garlic sprinkle with prosciutto. Discard bay leaf from soup; ladle 1 cup each into nine ovenproof bowls. Place a bread slice on top, and cover with Parmesan shavings. Put bowls on a baking sheet and under the broiler til the cheese melts. HOOOOOOOO Boy!!!

Remember," First impressions can often lead to wrong conclusions."

Have FUN today, and Thank God that you are alive!!!!!!

Love,

MM

MM's Turkey, Black Beans, Sour Cream, Green Onion Enchiladas

Hope you all had a wonderful T-day!! And, ya know, I just gotta throw you ONE left-over turkey recipe. I just made this up, and will prepare it tomorrow aft. while I am watching football:

Small taco size floor tortillas
Shredded turkey
1 can low sodium black beans, drained and rinsed well
Sour cream
Chopped green onions
Shredded Double Gloucester Cheddar with Spring Onion (or sharp cheddar, or Queso Fresco)
Shredded 4 Mexican cheeses
1 large can medium green enchilada sauce
1 small can red mild enchilada sauce
Avocado sliced (for garnish)
Black olives, sliced "   "

Do this in an assembly line: Lay out tortillas. Place shredded turkey, some black beans, gr.onions, sour cream, and the Double Gloucester Cheddar with Spring Onion. Roll, and place, seam side down, in an oblong baking dish. Cover with the green sauce. Top with lots of the Mex. cheese, and do a drizzle back and forth of the red sauce. Bake at 350 til hot and bubbly. Sprinkle black olives on top, and serve the avocado slices. These are gonna be YUMOLA!!

Make sure you have a GRATEFUL heart today, and have FUN!!

Love,

MM

Cranberry Brie Pinwheels

I always serve King Hawaiian Sweet Rolls at my Thanksgiving feast, but these sound like savory and sweet treats:
(12 servings)

1 sheet frozen puff pastry, thawed
2 T. Dijon mustard
2 T. honey
1 cup finely chopped freshy baby* spinach, stems removed*
1/2 cup finely chopped Brie cheese
1/2 cup finely chopped walnuts
1/4 cup dried cranberries, finely chopped

Unfold pastry. Combine mustard and honey; spread over pastry. Layer with spinach, cheese, walnuts and cranberries. Roll up jelly-roll style; cut into 12 slices. Place cut side down on an ungreased baking sheet. Bake at 400 for 15-20 mins. or until golden brown.

"Love is patient and kind. It bears all things, believes all things, hopes all things, and endures all things."

I wish you LOVE today!!!!

MM

MM's Brined Roasted Turkey with Compound Herb Butter, AND MM's Stuffing

This is how I am making my turkey this year:

11 lb. turkey (frozen, but I have it thawing in the fridge til Wednesday)
1 jar (11 oz.) Turkey Brine by The Spice Hunter
1 gallon apple cider
1/2 lemon, cut into wedges
1/2 sweet white onion
1 sprig variegated sage
1 sprig thyme
1 sprig rosemary
1 turkey size roasting bag
1 T. flour

Compound herb butter:
1 sprig thyme, chopped - from my farm
1 sprig thyme -    "      "    "    "      "
1 sprig rosemary -  "    "   "  "     "
1 stick softened butter

Thoroughly rinse turkey inside and out, and pat very dry. Bring apple cider to a boil. Place turkey in a large, sturdy plastic bag. Mix turkey brine in cider, and pour over turkey. Put back in fridge overnight. Thoroughly rinse off brine Thanksgiving morning, and then set it in a large bowl of water for 15 more mins. (this gets all the salt off). Mix together herbs and butter. Using your hand, rub all over turkey, and in the cavity. Carefully, loosen skin, rub underneath breast area as far as you can reach. In the cavity, place lemon and onion wedges, the sprigs of thyme, sage, and rosemary. Insert thermometer in the thickest of the thigh. Open up roasting bag. Sprinkle in flour (so bag won't burst). Close bag with tie they provide, and roast at 325 til thermometer reaches 165. Remove from oven and let rest under a foil tent for at least 15-20 mins.

MM's Stuffing:

1 box Stove Top Turkey Stuffing
1/2 sweet white onion, finely diced
2 celery ribs, finely diced
1 cup pine nuts, toasted
1&1/2 cups low sodium chicken broth
1/4 cup butter (4 T.), softened

Toast pine nuts in a dry skillet over med. low heat. WATCH. Make stuffing according to package directions - using chicken broth instead of water. Stir in onion, celery, and pine nuts. Put into a casserole dish, and cover with foil. Heat on low in oven to keep warm. Bon Appetit!!

"When your mind is occupied with thanking God, you have no time for worrying or complaining."

Have FUN today!!

Love,

MM

Peach Bowl Pizza

A yummy one:
(yields 16 slices)

1&1/2 cups all-purpose flour
6 T. Sugar in the Raw*
1/4 t. sea* salt
9 T. cold butter
1 package (8 oz.) cream cheese, softened
1/2 cup confectioners' sugar
1/4 t. almond extract
1 cup whipped topping
4&1/2 medium ripe peaches, peeled and diced (make three slices for a garnish)
1 mint sprig*

In a large bowl, combine the flour, sugar, and salt. cut in butter until crumbly. press onto an ungreased 12" pizza pan. Bake at 350 for 15-18 mins. (watch!!) or until lightly browned. Cool on a wire rack. In a small bowl, beat the cream cheese, confectioners' sugar, and extract until smooth; fold in whipped topping. Spread over crust. Arrange the peaches on top, and garnish with peach slices and a mint sprig.

"Love is the biggest dream, the grandest goal, the most glorious way to spend your one precious existence."

I wish you Joy, Peace, and LOVE today!!

MM

MM's Green Bean Casserole

I'm finally back!! Sorry it's been SO long. My friend, Greg wanted me to put my take on this T-day standard on my blog - so here ya go:
(serves 4-6)

3 cans cut green beans, drained and rinsed
1 can sliced water chestnuts, drained and rinsed
1&1/2 cups shredded Double Gloucester Cheddar  Cheese with Spring Onion
2 cans low sodium Cream of Mushroom soup
1 small jar sliced mushrooms, drained and rinsed
1&1/2 t. Ponzu Citrus Sauce (if you can't find this, use soy sauce)
1 cup 2% milk
1/4 t. freshly ground pepper
2&2/3 cups French's Cheddar Fried Onions

Mix all ingredients together in a large bowl except the fried onions. Pour into a greased baking dish. Cover with the fried onions, and bake at 350 til cooked through, and you can smell the aroma of the onions. Enjoy!!

"Take a small step, and another, and another. That's all. Love is enough for this one day. And, it's enough for your one life. Walk on, friend."

Have FUN today. Go Broncos!!!!

Love,

MM

Pesto Arancini

Another fun one.................:
(makes 16 balls)

2 cups leftover mushroom* risotto
2 T. pesto
16 1/2" cubes fontina cheese (about 2 oz.)
1 cup Panko bread seasoned* bread crumbs
Veg. oil

Mix risotto and pesto. Divide into 16 balls. Stuff cheese cube into each; roll in Panko. In a heavy pot, fry in 375 degree oil (use a candy thermometer*) until golden, 1 min. Drain on paper towels.

Never miss an opportunity - then you won't have regrets!!

Have FUN today, and laugh out loud MANY times.

Watch out Vegas, the Hipps crew is in town!! Bon Chance to all of them.

Love,

MM

Smoked Trout Chips

Just spied this fun one:
(makes 40)

2/3 cup sour cream
2 T. fresh chived, chopped
2 T. fresh dill, chopped plus small sprigs for garnish
2 smoked trout fillets ( 4 oz. each), skin removed
Freshly squeezed lemon juice*
40 ridged potato chips (I will use Ruffles*)

In a small bowl, mix sour cream, chives, and dill. Break trout into pieces. Squeeze lemon juice over them, and stir to lightly coat.* Arrange chips on a platter. Dollop each with some sour cream mixture. Top with a piece of trout and a dill sprig.

I wish you Peace today!!

Love,

MM

"This is IT" Cuban Black Bean Soup

OMGOSH!!! :
(serves 8 or more)

1 lb. dried black beans
1 med. sweet* white onion, finely chopped
1 red* sweet bell pepper, finely chopped
3 cloves garlic, minced
1 smoked ham hock (oh, yeah, Baby!!)
1/2 cup EVOO
Kosher* salt and freshly ground black pepper
1/2 t. smoked paprika*
1/3 cup cider vinegar

Garnishes:
Sour cream or plain Greek yogurt*
Chopped green* onions
Roasted red pepper strips*
Lime wedges*

The night before making the soup, place beans in a colander and wash them with cold running water. Pick out any rocks or beans that are broken or shriveled. Put the beans in a large (4 qts. or larger) Dutch oven or sou pot with a lid and cover with enough cold water so that it comes to 1" over the top of the beans. Soak overnight. The next day, drain the water out of the pot and refill with clean cold water. Add enough water so that it comes an inch about the beans. Stir in the chopped onion, pepper, and garlic. Add the ham hock, and stir in the olive oil. Add 2 t. salt (to your taste), and a generous quantity of black pepper. Bring to a boil over high heat. Skim off any white foam, then reduce the heat to low and cover. Check after 2 hours. If the beans seem dry or stewy, add another cup of water. The final consistency should be velvety and thick, and the soup should coat the back of a spoon. (The beans will soften in the first two hours. The goal is to continue cooking the soup until some of the beans break down and create the smooth, thick soup base.) Stir in the vinegar and simmer for an additional 15 mins., uncovered. Serve over rice (optional), and garnish with sour cream, onions, and roasted red pepper with slices of lime on the side. This makes a large pot of soup, but freezes very well.

"Leave inexperience behind, and you will LIVE. Pursue the way of understanding."

Have FUN today!!

Love,

MM

Slow-Cooker Chicken with White Beans and Spinach

Must be on a chicken kick - saw this, and thought it looked YUMOLA:
(serves 6)

1&3/4 lbs. skinless, boneless chicken thighs
Kosher salt and freshly* ground pepper
1 can (15 oz.) white kidney beans (cannellini), rinsed and drained well*
1 jar (24 oz. Prego Bacon and Provolone Sauce
1 t. fresh lemon* thyme leaves
1 bag (about 7 oz.) fresh baby spinach, stems removed*
1 T. balsamic vinegar
1 pkg. (1 lb.) linguine (I am going to use Spinach and Chive Linguine from Trader Joe's*)
Shredded Parmesan cheese

Season the chicken with S&P. Place the chicken in a 6 qt. slow cooker. Add the beans, sauce, and thyme, and stir to coat. Cook on high for 3 hours, or until the chicken is cooked through. Stir in the spinach and vinegar, and cook until the spinach is wilted. Serve over fettuccine (cooked to package directions). Sprinkle with Parmesan. BOOOOYA!!

"If you don't have peace about something, don't do it."

Have FUN today!!

Love,

MM

Cheese and Prosciutto-Stuffed Chicken

"Prosciutto, sun-dried tomatoes and a herb cream cheese make a delectable surprise when you cut into these lovely chicken rolls. They're topped with a yummy blue cheese sauce":
(4 servings)

4 boneless skinless chicken breast halves (6 oz. each)
1/2 cup spreadable garlic and herb cream cheese (like Boursin* or Alouette*)
4 thin slices prosciutto
1/4 cup chopped oil-packed sun-dried tomatoes
8 fresh lime basil* leaves
1/4 cup all-purpose flour
2 eggs
2/3 cup Panko* bread crumbs
3 T. grated Romano cheese
3 T. EVOO
Toothpicks

Sauce:
1 cup heavy whipping cream
1 T. finely chopped shallot
3/4 cup crumbled Gorgonzola cheese (if you don't like blue cheese, use feta, or goat)
1/4 t. kosher* salt
1/4 t. freshly ground pepper
Minced fresh basil

Flatten chicken breasts to 1/4" thickness; spread 2 T. herb cream cheese down the center of each. Top with one slice of prosciutto, 1 T. of tomatoes, and two basil leaves. Roll up and tuck in ends; secure with toothpicks. Place flour and eggs in separate shallow bowls. In another shallow bowl, combine bread crumbs and Romano cheese. Dip chicken in the flour - shake off excess, dip in eggs, and then coat with Panko. In a large skillet, brown chicken in oil in batches. Place seam side down in a greased 11"x7" baking dish. Bake, uncovered, at 350 for 35-40 mins. or until a meat thermometer reads 165. Remove and let rest. In a small saucepan, heat cream and shallot over med. heat until bubbles form around sides of pan. Stir in the Gorgonzola cheese, S&P. Cook for 4-6 mins. or until cheese is melted. Top with basil.

"I'm not what I want to be. I'm not what I'm going to be. But, thank God, I'm not what I was."

Have FUN today!!

Thanks to all the Veterans!!!!!!

Love,

MM

Garlic-Apple Pork Roast

I saw this in the Taste of Home mag., and am making this in my crock pot today - with my modifications - always denoted by an asterisk* :
(12 servings)

1 boneless pork loin roast (3&1/2-4 lbs.)
1 jar (12 oz.) apple jelly (ya, Bon Chance finding it - I even called Smuckers in Ohio - not sold here, 
     or even in MN. - I am am using Washington Apple Butter*)
1/2 cup water
2&1/2 minced garlic (I am using garlic paste*)
1 T. dried parsley flakes
1-1&1/2 t. Johnny's Garlic Spread Seasoning*
1-1&1/2 t. freshly ground* pepper

Place roast in 5 qt. slow cooker. In a small bowl, combine the jelly, water, and garlic; pour over roast. Sprinkle with parsley, S&P. Cover and cook on low for 8-10 hours or until meat is tender. Let stand for 15 mins. before slicing. Save the cooking juices for a bowl of au jus on the table. I am going to make spinach and chive linguine Alfredo with shaved Parmesan, and steamed Brussels sprouts - buttered, lemoned and S&P'd. Sounds YUMOLA to me. Can't wait to smell the aroma when I come home from Church!!

"Growth takes place in quietness, in hidden ways, in silence and solitude. The process is not accessible to observation."

Have FUN today!! Go Seahawks Go Broncos!!!

Love,

MM

Breakfast Bread Bowls

Wanted to do this one today - so if you are out and about - you could pick up the stuff to make this tomorrow:
(makes four servings)

1/2 cup chopped thick sliced peppered bacon*
4 crusty hard rolls (4" wide)
1/2 cup finely chopped fresh crimini* mushrooms
4 eggs
1/8 t. Kosher* salt
1/8 t. freshly ground pepper*
1/4 cup shredded Gruyere or fontina cheese

Preheat oven to 350.In a small skillet, cook bacon over med. heat until browned, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Meanwhile, cut a thin slice off the top of each roll. Hollow out roll, leaving a 1/2" thick shell (save removed bread for another use - like making garlic croutons*); place shells on an ungreased baking sheet. Add mushrooms and bacon to bread shells. Carefully break an egg into each; sprinkle with S&P and cheese. Bake 18-22 mins. or until egg whites are completely set and yolks begin to thicken but not hardened (your choice to bake them til well hard, of course*). Serve with fresh melon balls and OJ with a splash of soda water. YUMOLA.

"Grow, dear friends."

Love,

MM

Turkey Cutlets in Lemon Wine Sauce

An elegantly simple meal served with dilled haricot verts, garlic bread, and a wedge salad:
(makes 4 servings)

1/2 cup all purpose flour
1/2 t. Kosher* salt
1/2 t. paprika
1/4 t. freshly ground pepper*
4 turkey breast cutlets (2&1/2 oz. each)
1 T. EVOO
1 cup white wine (or chicken broth)
1/4 cup fresh squeezed* lemon juice

In a shallow bowl, mix flour, salt, paprika, and pepper. Dip the turkey cutlets in flour mixture to coat both sides; shake off excess. In a large skillet, heat oil over med. heat. Add turkey and cook in batches 1-2 mins. on each side or until turkey is no longer pink. Remove from pan. Add wine and lemon juice to skillet, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Return cutlets to pan; turn to coat and heat through.

"To love others is evidence of a genuine faith."

Have FUN today!!

Love,

MM

Taco Spaghetti

This one caught my eye as a perfect "kids of all ages" pleaser for a Friday night:
(makes 8 servings)

12 oz. uncooked whole grain* spaghetti
1 lb. ground beef (or you can use turkey* or chicken*)
1 envelope taco seasoning
3/4 cup water
1 can (15 oz.) black beans, rinsed and drained well
1 can (10 oz.) diced tomatoes and green chiles, undrained
1/2 small can fire roasted mild chopped green chiles*
2 cups (8 oz.) shredded Mexican cheese blend, divided
2/3 cup Pico de Gallo*
Sour cream*
Guacamole*
Green onions*
Diced tomatoes*

Preheat oven to 350. Break spaghetti into thirds; cook according to package directions for al dente. Meanwhile, in a Dutch oven, cook beef over med. heat 6-8 mins. or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, 5 mins, stirring occasionally. Stir in beans, tomatoes, 1 cup cheese, and salsa. Drain spaghetti; add to beef mixture, and toss to combine. Transfer to a greased 13x9" baking dish. Bake casserole, covered, 20 mins. Sprinkle with remaining cheese. Bake, uncovered, 3-5 mins. or until cheese is melted. Let stand 5 mins. before serving. Have bowls of sour cream, guacamole, green onions, and diced tomatoes on the table for garnishes.

RIP Uncle Bob. Say HI to Aunt Laura!!

Love,

MM

Glen Millett's Bean Salad

As promised, here is my beautiful Mom's recipe (OBTW, she was a snare drummer in the ISU marching band!):

1 can mixed cut green beans and wax beans
1 can garbanzo beans
1 can dark red kidney beans
1 can black beans
1/2 sweet white onion, tiny dice
1/2 cup diced sweet red pepper*
3 hearts of palm stalks* cut into circles
1 stalk of celery, tiny dice
1 small container of crumbled feta* or goat cheese* - get the "herbed"* kind, if poss.
2/3 cup red wine* vinegar
1/3 cup canola* oil
1&1/4 t. Kosher* salt
1 t. freshly ground* pepper
1 clove garlic, minced*
1/2-3/4 cup Sugar in the Raw* (depends on how sweet you like it)

Drain and rinse beans well. Whisk together vinegar oil, S&P and sugar. Place all the rest of the ingredients in a large bowl. Pour dressing over, and mix to combine. Refrigerate several hours or overnight. "Deeeeelicious!!" ~ her word.

"A smile is the light in the window of your face that tells people you're at home."

Have FUN today!!

Love,

MM

Turkey, Stuffing, Zucchini Strata with Marinated Mushrooms and Roasted Red Peppers

I made this last night for my peeps and me =  RAAAAAAAAVE reviews:
(serves 6)

6 thin turkey cutlets
Coconut oil cooking spray
EVOO
Mrs. Dash Lemon Pepper
Stove Top Stuffing for Turkey
4 T. butter
1 stalk of celery, diced
1/2 sweet white onion, diced
Fresh marjoram
Fresh variegated sage
Fresh parsley (hand tear all the herbs)
Roasted and salted sunflower seeds
Zucchini, cut in tiny dice
Marinated mushrooms, sliced
Roasted red pepper strips, chopped
Garlic paste
4 green onions, sliced
6 eggs
1/4 cup light mayo.
1&1/2 cups 2% milk
Freshly ground pepper
Kosher salt
Panko bread crumbs
Grated Parmesan and Romano cheese

Spray large baking dish with cooking spray. Sprinkle lemon pepper on both sides of cutlets, and place in dish. Drizzle lightly with EVOO. Bake at 325 til just until done and juicy. Take out of the oven, cover with foil, and let cool. Cut into small cubes. Meanwhile, make the stuffing according to package instructions, but add in the celery, white onion, marjoram, sage, parsley, and sunflower seeds. Spread out in a smaller baking dish, and bake at 325 til the bread cubes are moist. Remove and fluff with a fork. In another large greased rectangle baking dish, pat down stuffing on the bottom, add turkey cubes, green onions, zucchini, mushrooms, and red pepper. Squirt on about an inch of garlic paste on top, and (using your hands) spread it around veggies and turkey. In a large bowl, whisk together eggs, mayo., and milk. Pour over turkey and stuffing mixture. Sprinkle with freshly ground pepper, and a tiny bit of salt. Top with Panko, and the grated cheeses. Bake uncovered at 325 for around an hour or until a knife inserted in the center comes out clean. Let rest and set for 10 mins. before cutting.

Editor's note: I served this with my Mom's DELISH 4 bean salad to which I added hearts of palm. Recipe to follow tomorrow.

"The next time you find yourself dwelling upon the negatives of life, refocus your attention on things positive. The next time you find yourself falling prey to the blight of pessimism, stop yourself and turn your thoughts around."

Have FUN today.

Love,

MM

Coconut Curry Chicken Soup

This one packs big flavor and a bit of heat - perfect for a rainy day:
(6 servings)

2 cans (13.66 oz. each) coconut milk
1/3-1/2 cup red curry paste
1 pkg. (8.8 oz.) thin rice noodles
2 cans (14&1/2 oz. each) low sodium* chicken broth
1/4 cup packed brown sugar
2 T. fish sauce or Ponzu Citrus Sauce*
3/4 t. Johnny's Garlic Seasoning*
3 cups shredded rotisserie chicken
1&1/2 cups shredded cabbage
1*1/2 cups shredded carrots
3/4 cup mung* bean sprouts
Fresh lime* basil and cilantro leaves

In a Dutch oven, bring coconut milk to a boil. Cook, uncovered, 10-12 mins. or until the liquid is reduced to 3 cups. Stir in curry paste until completely dissolved. Meanwhile, prepare noodles according to package directions. Add chicken broth, brown sugar, fish sauce, and Johnny's to curry mixture; return to a boil. Reduce heat; simmer, uncovered, 10 mins., stirring occasionally. Stir in chicken; heat through. Drain noodles; divide among six large soup bowls. Ladle soup over noodles; top with veggies, basil and cilantro.

"Kindness is in our power even when fondness is not." ~ Samuel Johnson

Have FUN today!!

Love,

MM

MM's Turkey, Thyme, Lime Crock pot Soup with Roasted Orange Peppers and Cabbage

I made this up for our Congregation lunch today (it is YUMOLA - no brag, just fact):

1 lb. turkey breast tenderloins, diced (I got these beautiful cutlets at Trader Joe's)
1 paper box container low sodium chicken broth
4-5 cups water
1 package angel hair shredded green cabbage
1 celery stalk, tiny dice
6 baby carrots, tiny dice
1 sweet white onion, tiny dice
6 mini orange peppers, roasted, de-seeded, and chopped
1 package "Chicken and Thyme" soup mix (Bartell)
Lemon pepper
Sumac
Herbs de Provence
Montreal Steak Seasoning
Johnny's Garlic Spread Seasoning
Bay leaf
Fresh marjoram. chopped
Fresh parsley, chopped
Soul Seasoning
Tajin
Dill
Crushed red pepper flakes
Freshly ground black pepper
Kosher salt

Chop, chop, chop, dice, dice, dice, sprinkle, and cook on low for 8 hours.
Hope the congregants like it!

"And, remember, God created laughter for a reason...And, Father indeed knows best, so LAUGH!"

Love,

MM

Beef and Spinach Lo Mein

Quick, easy, and you'll always hit outta the park with this one:
(5 servings)

1/4 cup hoisin sauce
2 T. Ponzu Citrus Sauce* (instead of soy sauce - if you can't find it - squirt some lemon juice in it)
1 T. water
2 t, toasted* sesame oil
2 garlic cloves, minced
1/4 t. crushed red pepper flakes
1 lb. beef top round steak, thinly sliced
6 oz. uncooked whole grain* spaghetti
4 t. avocado* oil, divided
1 can (8 oz.) sliced water chestnuts, drained
2 green onions, sliced
1 packaged (10 oz.) fresh baby* spinach, stems removed, and coarsely chopped
1 red chile pepper, seeded and thinly sliced (wear gloves!*)
Black sesame seeds*

In a small bowl, mix the first 6 ingredients. Remove 1/4 cup mixture to a large bowl; add beef and toss to coat. Marinate at room temp. 10 mins. Cook spaghetti according to package directions for al dente*. Meanwhile, in a large skillet, heat 1&1/2 t. oil until hot. Add half of the beef mixture; stir-fry 1-2 mins. or until no longer pink. Remove from pan. Repeat with additional 1&1/2 t oil and remaining beef mixture. Stir-fry water chestnuts and green onions in remaining oil 30 secs. Stir in spinach and remaining hoisin mixture; cook until spinach is wilted. Return beef to pan; heat through. Drain spaghetti; add to beef mixture and toss to combine. Sprinkle with black sesame seeds and chile pepper.

"In quietness and trust is your strength."

Have FUN today!!

Love,

MM

Cheddar Chicken Potpie

This is for Chris, Dick's beautiful daughter who LOVES chicken potpie:
(6 servings)

Crust:
1 cup all-purpose flour
1/2 t. fine sea* salt
5 T. cold butter, cubed
3 T. cold water

Filling:
1&1/2 cups low sodium* chicken broth
2 cups peeled cubed red* potatoes
1 cup sliced baby* carrots
1/2 cup sliced celery
1/2 cup chopped sweet* white onion
1/4 cup all-purpose flour
1&1/2 cups 2%* milk
2 cups (8 oz.) shredded sharp cheddar cheese
4 cups cubed rotisserie* chicken
1/4 t. poultry seasoning
1/4 t. lemon pepper
Kosher* salt to taste

For crust: In a small bowl, combine flour and salt. Cut butter in flour until mixture resembles coarse crumbs. Gradually add the water, mixing gently with a fork. Gather into a ball. Cover with plastic wrap and chill at least 30 mins. For filling: Place broth in a Dutch oven; bring to a boil. Add vegetables. Reduce heat; simmer 10-15 mins. or until tender. In a small bowl, combine flour an milk; stir into broth mixture. Cook and stir over med. heat until slightly thickened and bubbly. Sir in cheese, chicken, poultry seasoning, lemon pepper, and salt. Heat until cheese melts. Spoon into a 10" (2&1/2-3 qt.) casserole. Set aside. On a lightly floured surface, roll crust to fit top of casserole, trimming edges as necessary. Place on casserole over filling; seal edges. Make several slits in center of crust for steam to escape. Bake at 400* for 40 mins. or until golden brown.

Happy Friday. Laugh Out Loud today!!!!

Love,

MM

Happy Halloween: "Worm Soup with Bat Wings"

In honor of this fun holiday - here's one I saw on-line:
(serves 8)

2 cans (10&3/4 oz.) Campbell's Condensed Chicken Noodle Soup
1 jar (16 oz.) mild (I would use medium*) Pace Picante Sauce
3 cups water
16 restaurant style blue corn tortilla chips

Heat the soup, picante sauce and water in a 3 qt. saucepan over med. heat until the mixture is hot and bubbling, stirring occasionally. Divide the soup among 8 shallow bowls. Arrange 2 chips on each serving to resemble "bat wings".

Hope you get to eat LOTS of candy and Chocolate (YAY) today, and remember to share!

Love,

MM

Pizza Pasta Casserole

This is a great one for when the gang's all here - or perfect to take to a potluck. "Guaranteed to be a winner every time":
(16-18 servings)

2 lbs. lean* ground beef (or turkey, pork sausage, or chicken*)
1 large sweet* white onion, chopped
3&1/2 cups roasted garlic* pasta sauce
Fresh oregano*, chopped
Fresh parsley*, chopped
1 package (16 oz.) spiral pasta, cooked and drained
4 cups (16 oz.) shredded part-skin mozzarella cheese
8 ounces mini* pepperoni slices

In a large skillet, cook beef and onion over med. heat until no longer pink; drain. Stir in pasta sauce, pasta, and herbs. Transfer to two greased 13x9" baking dishes. Sprinkle with cheese. Arrange pepperoni over the top. Cover and freeze one casserole for up to 3 months as an option*. Bake at 350 for 25-30 mins. or until heated through. To use frozen casserole: Thaw in the refrigerator overnight. Bake at 350 for 35-40 mins.

Get out there and be your BEST today!! And, have FUN doing it.

Love,

MM

Tropical Macadamia Nut Toffee

Woweeeeeee:
(makes about 3 lbs.)

1 lb. butter*, plus extra for greasing the baking pan
4 cups sugar
1/2 cup light corn syrup
1/2 cup light rum
1 T. pure vanilla extract
1 t. fine sea salt
1 t. baking soda
1&1/2 cups roasted, salted macadamia nuts, roughly chopped or crushed

Generously butter a large (13x18") rimmed baking sheet and set it aside on a heatproof surface. Combine the butter, sugar, corn syrup, rum, vanilla, and sea salt in a med.-sized saucepan, and bring to a boil over high heat. Insert a candy thermometer. Reduce the heat to med. high and cook, stirring constantly with a spatula until the mixture reaches 300 degrees (hard-crack stage) and turns a light golden brown (about 10-15 mins.). Remove the pan from the heat, and add the baking soda and macadamia nuts, stirring vigorously (but carefully) to incorporate. Pour the mixture onto the prepared baking sheet; spread evenly with a heatproof spatula. Allow to cool completely, about 2 hours, then break into bite-size pieces. Store the toffee, layered with parchment or wax paper in an airtight container at room temp. for up to 1 week, or in the refrigerator for 2-3 weeks (bring to room temp. before serving).

Carpe Diem!!

Love,

MM

Feta, Salami*, Hearts of Palm*, and Orzo Mediterranean Salad

This is a wonderful salad to serve in a hollowed out tomato:
(serves 6-8)

1 lb. orzo
1/2 cup EVOO
5 scallions, thinly sliced
1/2 cup kalamata olives, pitted
1 yellow pepper, diced
1 orange pepper, diced
1 red bell pepper, diced
4 plum tomatoes, seeded and diced
1/4 lb. sliced salami*, diced
2 hearts of palm sticks*, cut in circles
1/2 cup lemon* mint, chopped
1/2 cup basil, chopped
1 cup chopped Persian* cucumber
14 oz. feta, crumbled
3 lemons, juiced
A sprinkle or two of Tejin* spice (chile lime - yumola)
Freshly ground pepper*
Sprig of mint for garnish

Cook orzo in a 6 qt. pot of salted water until tender, drain in colander. Transfer to serving bowl. Add olive oil, lemon juice, scallions, and black pepper to orzo. Toss well and allow to cool Add peppers, olives, tomatoes, cucumber, mint, basil, feta, salami, hearts of palm, and herbs. Toss well to combine. Garnish with a sprig of mint.

"You must get along with each other. You must learn to be considerate of one another, cultivating a life in common."

Have FUN today!!

Love,

MM

MM's Cheese Ravioli Lasagna with Spinach and Sausage

This is FUN and easy to make cuz you make layers with the raviolis instead of hassling with lasagna noodles:

1 bag of cheese raviolis
Sweet white onion, small dice
2 t. minced garlic
1 T. butter
1/2 package baby spinach, stems removed
Small curd cottage cheese
Garlic chives
1 jar pasta sauce (your choice - tomato based or Alfredo)
1 can tiny diced tomatoes
Fresh flat leaf parsley, chopped
Johnny's Garlic Spread Seasoning
Hot and Spicy fresh oregano
Italian sausage (again, your choice, hot, mild, pork, chicken, turkey)
3 eggs
Freshly ground pepper
Cooking spray
Parmesan/Romano shredded cheese

Spray large oblong baking pan with cooking spray (I like coconut oil). Make the sauce: In a deep pot, saute onions and garlic in butter. Cut casings off sausage, crumble, and add to pot. Cook til no longer pink. Drain grease. Add pasta sauce, tomatoes, 1 T. parsley, Johnny's, and oregano. Bring to boil, lower heat and simmer at least 30 mins. Meanwhile, in a large bowl, mix together cottage cheese, eggs, pepper, and a palmful of chopped parsley. Arrange uncooked raviolis in a single layer in bottom of baking pan. Top with a layer of spinach. Layer of sauce. Repeat layers, and cover the top with cheese. Cover with foil. Preheat oven to 375. Bake to 30-40 mins. Remove foil, and bake for another 5-10 mins. Let stand for at least 10 mins. before cutting.

"The contents of your heart are more important than the outer packaging."

Love,

MM

Caramel Pecan Pie

I made this yesterday for Kevin (a Band Mate who gives me rides to rehearsals):
(serves 8)

1 9" unbaked pie crust
36 individually wrapped caramels
1/4 cup butter
1/4 cup 2%* milk
3/4 cup Sugar in the Raw*
1/2 t. vanilla extract
1/8* t. salt
1 cup roasted* and salted* pecan halves (Trader Joe's)

Preheat oven to 350. In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside. In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust. Bake for 45-50 mins., or until pastry is golden brown. Allow to cool until filling is firm.

"Love is spelled G-I-V-E."

Have FUN and Happy Friday!!

Love,

MM

Pecan Apple Pancakes with Warm Caramel Sauce*

Sweet and well spiced delights to get ya going:
(6 servings)

2 cups all-purpose flour
1 cup Sugar in the Raw*
2 t. baking powder
1 t. baking soda
1 t. ground cinnamon
1/2 t. sea* salt
1/2 t. ground ginger
1/2 t. ground mace
1/2 t. ground cloves
2 large eggs
1&3/4 cups buttermilk (or make it with milk or half and half and lemon juice*)
3 T. canola oil
1&3/4 cups shredded peeled Granny Smith* apples
1/2 cup chopped pecans
1 jar Mrs. Richardson's Caramel Sauce* (also great for dipping apple slices)

In a large bowl, mix the first nine ingredients. In another bowl, whisk the eggs, buttermilk, and oil until blended. Add to flour mixture; stir just until moistened. Stir in apples and pecans. Lightly grease a griddle; heat over med.-low heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden. Heat sauce and drizzle on top of pancakes. YUMOLA!!

"Love is the seed of all hope. It is the enticement to trust, to risk, to try, and to go on."

Have FUN today!!

Love,

MM

Hearty Broccoli and Orecchiette

Simple, Palate Pleasing, and FAST:
(serves 4)

1 cup orecchiette pasta
6 cups small broccoli florets
2 T. EVOO
3 cups sliced small crimini* mushrooms
6 oz. spicy* chicken sausage, chopped up or broken into crumbles
1 clove garlic, minced
Kosher salt*
Freshly ground pepper*
Freshly grated Parmesan*

Cook pasta to package directions for al dente in a large pot of salted boiling water; add broccoli 3 mins. before end of cooking time. Reserve 1/2 cup pasta-cooking water; drain pasta and broccoli, and
set aside. Wipe out pot, add oil, and heat over med. heat. Add mushrooms and sausage, and cook 7-10 mins. or until mushrooms are browned, and sausage is no longer pink. Stir in garlic, and cook 30 secs. Return pasta, broccoli, and reserved pasta-cooking water to pot, and cook 3-4 mins. or until heated through. Season with S&P, and top with cheese.

"Kindness is simply love flowing out in little gentlenesses."

Have FUN today!!

Love,

MM

Fish Stick Lettuce Cups

How fun!!
(makes 8)

16 frozen Alaska fish sticks
3 T. Ponzu Citrus Sauce*
1/3 cup rice vinegar
1&1/2 t. toasted* sesame oil
1/4 t. red pepper flakes
1/2 t. chili oil
1 t. lemon juice*
1 t. sesame seeds
8 large butter or bibb lettuce leaves
4 cups (8 oz.) broccoli slaw and shredded carrots
1/4 cup chopped toasted peanuts
1/4 cup chopped green onion

Prepare Alaska fish sticks according to package directions. While fish sticks are baking, prepare dressing: In a small bowl, whisk together the Ponzu, vinegar, sesame oil, red pepper flakes, chili oil, lemon juice, and sesame seeds. For each lettuce cup, place two fish sticks in the center, and top with 1/2 cup broccoli slaw, 1/2 t. peanuts, and 1/2 T. green onions. Drizzle with 1 T. dressing.

"Friends are like precious gems; treasure them, and they will sparkle."

Love,

MM

Shrimp Ceviche in Avocado

I made this last night - couldn't be easier and more DELISH:

1 can of tiny shrimp, drained and rinsed well
1 small container of Pico de Gallo (I got this in the produce dept. of Safeway
Lime juice
Lemon juice
Tejin seasoning (Lime Chile - got this at Safeway, too)
1 avocado, cut in half - pit removed

Mix shrimp and Pico de Gallo together. Add a big squirt of lime juice. Let sit in fridge to cool. Place a big rounded spoon of mixture in avocado half. Sprinkle with lemon juice and Tejin.

Today, remember that "your frets are futile. Worry has never brightened a day, solved a problem, or cured a disease."

Love,

MM

Caramelized-Onion Galette

The aroma from this one will be heavenly:
(8 servings)

1/2 stick butter*
3 lbs. Walla Walla* Sweet onions, halved and thinly sliced
1 garlic clove, minced
1/4 t. freshly ground pepper
Kosher salt
1&1/2 T. Dijon mustard
Butter Pie crust (see recipe below)
1 cup grated Pecorino Romano*, grated
1 large egg, beaten

Butter Piecrust:
2&1/4 cups all-purpose flour
1/3 t. kohser salt
1&1/2 sticks cold butter
5-7 T. ice water

In a large skillet over low heat, melt butter. Add onions and stir to coat. Cook for 5 mins., then add parlic. Cook, stirring occasionally, until onions are soft and golden brown, 30-35 mins. Add pepper and salt to taste. Stir in mustard. Meanwhile, make the perfect pie crust: In a large bowl, combine the flour and salt. Add the butter, cut into small pieces; using your fingers, cut in the butter until the mixture remembles grated Parmesan. Add 5-7 T. ice water, a T. at a time, while mixing with your fingers, until the dough holds together in a ball. Turn dough out onto a floured piece of wax paper. Sprinkle more flour onto the dough, cover with a second piece of wax paper, and place on a baking sheet. Refrigerate for at least 2 hours or up to overnight. When ready to use, remove dough from refrigerator and let sit, covered, at room temp. for 30 mins. Preheat oven to 400. With the butter pie crust dough still between the 2 pieces of wax paper, roll it out to a 14x10" rectangle. Remove wax paper and place dough on a baking sheet lined with parchment. Sprinkle the dough wiht 1/3 cup of the cheese. Pile on the onions in the center of the dough; then spread them out, leaving a 2" perimeter. Fold the dough up and over the onions, pleating as necessary. Brush dough with egg. Bake on the bottom rack until the crust just begins to turn golden, 10 to 15 mins.; sprinkle with rest of cheese. Bake for 10 to 15 more mins., then broil until crust is a deep brown 3-5 mins. - WATCH!!
YUMOLA!!!

"When we do what is right, we have contentment, peace, and happiness."

Have FUN today!!!

Love,

MM

Halibut (or Cod) with Conchicorn and Caper Sauce

An elegant offering for your Friday:
(4 servings)

4 1" thick fish fillets
2-3 T. butter, melted
1 cup light* mayo
1/4 cup conchicorns*, chopped
1&1/2 t. prepared mustard
1&1/2 t. fresh flat leaf* parsley, chopped
Lemon pepper* or Mrs. Dash Lemon Pepper (no salt)
Lemon crowns*

Brush fillets with butter. Sprinkle with lemon pepper. Broil or grill, turning once, til fish flakes with a fork. To make the sauce: Mix all ingredients in a small bowl. Serve with the fish either smeared on top, or on the side, and garnish the plates with lemon crowns. Bon Appetit!!

Face the world with a smile, stride with confidence, and have FUN today!!!!

Love,

MM

Sweet and Sour Cabbage Soup

Hoooooooooooooooooo Boy!!!!! Thanks to Sara Moulton (3/19/01) ~ it's by her courtesy, that we get to see this recipe - I KNOW it is another soup, but I am in the Fall mode of comfort fare, and soup is one of the things that does it for me:
(4-6 servings)

3 T. EVOO
1 large sweet* white onion, chopped
2 garlic gloves, minced (I always keep a jar of minced garlic in my fridge - WAY easier*)
1 t. crushed red pepper flakes
1/4 cup white* balsamic vinegar
2 T. brown sugar
6 cups finely sliced red cabbage (or buy a couple of bags of angel hair red or green*)
1 cup chopped and drained plum tomatoes from a can
6 cups low-sodium* chicken broth (or veg. broth*)
Kosher* salt and freshly ground pepper
1/4 cup finely chopped fresh parsley
Sour cream or plain Greek yogurt*
Finely chopped fresh garlic* chives (I grow these on my balcony farm - LOVE 'em!!)

In a large heavy pot, heat oil over mod. heat, and cook the onions until translucent. Add the minced garlic and crushed red pepper flakes and cook, stirring, for 1 min. Stir in the balsamic vinegar and the brown sugar and bring to a simmer. Add the cabbage and stir in combine. Add the tomatoes and the chicken stock and bring to a simmer. Season with S&P, to taste. Simmer the soup, uncovered, for 30-40 mins. until cabbage is very tender. Taste soup and adjust seasoning with more balsamic vinegar, brown sugar, salt and or pepper. Stir in parsley. Serve hot with a dollop of sour cream and a sprinkle of chives.

Remember that the past can not be changed, so DO NOT dwell there. Concentrate on TODAY, and give it your all.

Have FUN!!

Love,

MM

Cheesy Ham Chowder

From Taste of Home (with asterisks denoting my changes or additions). This one is for you, Al:
(10 servings)

10 Applewood Smoked Uncured Peppered* thick cut bacon strips, diced
1 large sweet* white onion, chopped
1 cup diced carrots
3 T. flour
3 cups 2%* milk
1&1/2 cups water
2&1/2 cups cubed baby red skinned* potatoes
15-16 oz. roasted/charred* whole kernel corn
2 t. Better Than Bouillon* Chicken granules
Freshly ground pepper to taste
3 cups (12 oz.) shredded sharp cheddar* or pepper Jack* cheese
2 cups cubed fully cooked ham
Tabasco sauce*, if desired

In a Dutch oven, cook the bacon over med. heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, saute onion and carrots until tender. Stir in flour until blended. Gradually add milk and water. Bring to a boil; cook and stir for 2 mins. or until thickened. Add the potatoes, corn, bouillon, and pepper. Reduce heat; simmer, uncovered, for 20 mins. or until potatoes are tender. Add cheese and ham, heat until cheese is melted. Stir in bacon. Serve with a bottle of Tabasco sauce on the table, a wedge salad, and warm garlic bread. Holy Moly. I'm gonna make this on my next day off!!

"The happiest people in the world are not those who have no problesm but the people who have learned to live with those things that are less than perfect." ~ James Dobson

Have FUN today!!

Love,

MM

Cranberry-Walnut Oatmeal

Here's a tasty treat to get you going (and stick with you) this morning:
(4 servings)

3&1/2 cups water
1/4 t. sea* salt
2 cups quick-cooking oats
3 T. Sugar in the Raw*
1 t. vanilla extract
2 t. cinnamon-sugar
1/2 cup whole-berry cranberry sauce
1/4 cup chopped walnuts, toasted (see Note)

In a large saucepan, bring water and salt to a boil. Stir in oats. Cook 1 min. over med. heat, stirring occasionally. Remove from heat; stir in sugar and vanilla. Top servings with cinnamon-sugar, cranberry sauce, and walnuts.

Note: To toast nuts, spread in a 15x10x1" baking pan, Bake at 350 for 5-10 mins., or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned - again, stirring occasionally. Watch when you are doing either of these methods so they don't burn!

Here's another great smile quote for today: "A smile is the light in the window of your face that tells people you're at home."

Have FUN!!

Love,

MM

Crock Pot French Dips

Here's one to get started early this morning so you can savor 'em during Monday Night Football (or after a busy day at work - nice aroma to come home to, too):
(8 servings)

1 beef chuck roast (3 lbs.), trimmed
2 cups water
1/2 cup Ponzu Citrus Sauce* (or low sodium soy sauce)
1 t. dried rosemary, crushed
1 t. garlic powder
1 bay leaf
3-4 whole peppercorns
8 French rolls, split
8 slices of provolone cheese*
1/2 sweet white onion*, thinly sliced
1-2 T. butter*
MM's Horseradish sauce* (see blog entry on 12/20/12)

Place roast in a 5 qt. slow cooker. Add the water, Ponzu, and seasonings. Cover and cook on high for 5-6 hours or until beef it tender. Meanwhile, caramelized onions in butter over med. heat. Remove meat from broth; shred with two forks, and keep warm. Strain broth, and skim off fat. Pour broth into small cups for dipping. Serve beef on rolls slathered with horseradish sauce, and top with onions and a slice of provolone. Arrange under broiler to melt cheese.

"A smile is nourishment for the heart".

Have FUN today!!

Love,

MM

Mini Apple Pies

And, for dessert:
(10 servings)

1 tube (12 oz.) refrigerated buttermilk biscuits
1 med. Granny Smith* apple, peeled and finely chopped
1/4 cup golden* raisins
3 T. sugar
1 t. ground cinnamon
2 T. butter
Muffin baking pan

Using a rolling pin, flatten each biscuit into a 3x4" circle. Combine the apple, raisins, sugar and cinnamon in a bowl; place a T. on each biscuit. Dot with butter. Bring up sides of biscuit to enclose filling, and pinch to seal. Place in ungreased muffin cups. Bake at 375 for 11-13 or until golden brown. Pass the vanilla bean ice cream!!

"View our world with a mixture of optimism and humor - WAY easier, and gives you a lot more peace!!"

Love,

MM

Big Beef Sammie

I got your (easy peasy) game day fare right here:
(makes 8 sandwiches)

3 lbs. good quality steak, about 2" thick
Johnny's Garlic Spread Seasoning*
1/2 cup soft butter
2 T. whole grain* mustard
1 T. prepared horseradish
1/2 red onion*, thinly sliced
1 loaf French bread, about 18" long
Freshly ground coarse pepper

Season meat liberally with Johnny's. Broil or grill steak about 2" from heat source to med. rare. Let rest to redistribute juices*. Blend butter, mustard, and horseradish. Cut bread lengthwise in half; toast both sides and keep hot wrapped in foil. Slice meat with a sharp knife diagonally across the grain, at about a 30 degree angle, making VERY THIN slices. Spread both cut sides of bread generously with mustard butter. Overlap meat slices across bottom half of loaf, making double or triple layers. Dash with coarse pepper. Drizzle meat juices from carving platter over the steak slices, and make a thin layer of onion slices. Add top of loaf, press down, and cut on the bias into 8 sammies. Sounds YUMOLA to me!!

"Laughter is to life what shock absorbers are to a car. It won't take the potholes out of the road, but it sure makes the ride smoother."

Have FUN today. Go Huskies!!

Love,

MM

Pumpkin Bars with Browned Butter Frosting

A "sweet memories of the season" treat:
(yields 2 doz. - so perfect to bring to a party!)

Bars:
1&1/2 cups sugar
1 cup canned pumpkin
1/2 cup orange juice with pulp*
1/2 cup canola oil
2 eggs
2 t. grated orange peel
2 cups all-purpose flour
2 t. baking powder
2 t. pumpkin pie spice
1 t. baking soda
1/4 t. salt

Frosting:
2/3 cup butter, cubed
4 cups confectioners' sugar
1 t. vanilla extract
4-6 T. 2% milk

Preheat oven to 350. Grease a 15x10x1" baking pan. In a large bowl, beat the first six ingredients until well blended.l In another bowl, whisk flour, baking powder, pie spice, baking soda and salt; gradually beat into pumpkin mixture. Transfer to prepared pan. Bake 18-22 min. or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. In a small heavy saucepan, melt butter over med. heat. Heat 5-7 mins. or until golden brown. Gradually beat in confectioners' sugar, vanilla and enough milk to reach desired consistency. Spread over bars; let stand until set.

"We may run, walk, stumble, drive, or fly, but let us never lose sight of the reason for the journey, or miss a chance to see a rainbow on the way."

Have FUN today. Happy Friday!!

Love,

MM

Avocado-Shrimp Salsa

This is a pretty topping for broiled halibut, salmon, cored tomato, avocado half,  grilled ham steaks, (or whatever floats your boat) with plenty of flavor but no heat:
(makes 2 cups)

2 ripe* avocados, peeled, seeded, and cut into 1/2" chunks
1 cup cooked baby popcorn shrimp
2 green onions, finely diced
1 carrot, grated
1/4 cup sorrel* leaves, or watercress
2 T. freshly squeezed lime juice
1 T. avocado oil*
1/2 t. Johnny's Garlic Spread Seasoning*
1/2 t. Mrs. Dash Lemon Pepper*

Mix all the ingredients together in a large bowl, being careful not to bruise the avocado. Serve immediately.

"When we bring sunshine into the lives of others, we're warmed by it ourselves. When we spill a little happiness, it splashes on us."

Have FUN today!!

Love,

MM

Open-faced Aloha Burgers with Island Sauce

This one will bring a Sunny smile to your taste buds:
(makes 4 burgers)

1 9 oz. can pineapple slices in their own juice*
1 lb. ground beef
1/2* t. sea* salt
Dash pepper
4 bottom bun halves or toast slices
4 cherry tomatoes
4 green olives stuffed with blue cheese*
4 long toothpicks

Island Sauce:
1/2 cup ketchup,
1/4 cup brown sugar
1/2*-2 t. Worcestershire sauce
A few drops of Liquid Smoke

Drain the pineapple, reserving 2 T. liquid for sauce. Season meat with S&P. Press a scant T. of meat into center of each pineapple slice, overlapping meat on both sides of slice so meat won't fall out while cooking. Shape remaining meat into 4 patties, slightly larger in diameter than the pineapple; broil or grill 12-15 mins., turning once. Broil meat-filled pineapple slices, turning carefully and brushing with Island Sauce till meat is done and pineapple glazed. To assemble, place each burger atop a bun half or slice of toast. Top with pineapple burger. Peg with a kabob of a cherry tomato and a green olive.

To make Island Sauce: Mix together all ingredients in a small saucepan; heat to boiling.

This is from the Better Homes and Gardens Barbeques and Picnics (published in 1963 - when they still included Monosodium Glutamate in their recipes!!). As always, the asterisks denote my changes or suggestions).

Bon Appetit!!

"Work while we can, save what we can, share what we can, and trust God to meet our needs."

Walk around with a smile on your face today!!

Love,

MM

Chocolate-Pecan Shortbread Bars

That's what I'm talking about, but again, don't go see your cardiologist after savoring these:
(makes 32 bars)

Shortbread:
2 sticks butter*, softened
1/2 cup confectioner's sugar
2 cups all-purpose flour
1/4 t. fine sea salt

Topping:
3 sticks butter*
3/4 cup dark brown sugar
1/4 light syrup
8 oz. milk* chocolate, finely chopped
2 T. heavy cream
4 large eggs, beaten
3 cups pecan halves, chopped (10 oz.)
Flaky sea salt

Make the shortbread: Preheat the oven to 350, and line a 12x17" baking pan with foil, allowing it to extend 1/2" over the edge on all sides. Spray the foil with coconut oil spray (love this stuff!!). In a standing electric mixer or food processor, beat the butter with the sugar, flour, and salt until a soft dough forms. Transfer the dough to the prepared pan and, using a flat-bottomed glass, press the dough into an even layer. Put it in the freezer for about 10 mins. until firm. Bake the shortbread in the center of the oven for 20 mins. until lightly golden.

Meanwhile, make the topping: In a saucepan, combine the butter, brown sugar, corn syrup, chocolate, and cream, and cook over low heat just until melted and smooth. Remove from the heat, and let cool slightly. Whisk in the eggs, then fold in the pecans. Spread the topping over the shortbread crust and sprinkle lightly with sea salt. Bake the shortbread bar for about 25 mins. until topping it set. Let cool to room temp., then refrigerate until firm. Using the foil, carefully lift the bar out of the pan; discard the foil. Cut into 32 triangles, and serve with your fav. hot bev. or a ice cold glass of milk.

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

Have FUN today!!

Love,

MM