Game Time Stromboli

A guaranteed HIT of your party:
(makes 2 strombolis - 6 servings each)

2 tubes (13.8 oz.) refrigerated pizza crust
8 oz. thinly sliced part-skin mozzarella cheese
8 oz. thinly sliced mortadella
8 oz. thinly sliced capocollo or prosciutto
8 oz. thinly sliced hard uncured* salami
1 large red pepper*, thinly sliced
2 T. shredded Asiago cheese
1 t. garlic powder
1 t. dried parsely flakes
EVOO
Marinara sauce, warmed

On a greased baking sheet, unroll one pizaa crust and pat into a 16x13" rectangle. Layer half of the mozzarella, deli meats, and pepper lengthwise down center third of crust, leaving a 1/2" border at each end. Fold up long sides of crust over filling, pinching seam and ends to seal. Fold up ends. Cut slits in top. Repeat with remaining ingredients. Lightly brush with olive oil. Sprinkle each stromboli with Asiago cheese, garlic powder, and parsley. Bake at 400* for 16-20 mins.or until golden brown. Check them when you smell the enticing aroma!* Serve with individual ramekins of warm marinara sauce for dipping*.

"Refuse to waste energy worrying, and you will have strength to spare".

Have FUN today, I know I will - I'm off to Vegas, Baby!!!! :) I'll write from there, thanks to Brad!!

Love,

MM

Fajita Nachos!!

YUMOLA:
(4 servings)

2 T. extra-virgin olive oil (EVOO)
1 pound ground sirloin, turkey, or chicken
1 red bell pepper, seeded and chopped
1 red onion, finely chopped
3-4 cloves garlic, minced*
2 T. chopped fresh thyme
1 T. ground cumin
1 T. ground coriander
Sea salt*
Freshly ground pepper*
3/4 cup beer
1 9 oz. bag YOUR* favorite tortilla chips
2 cups shredded 4 Mexican cheeses*
Pickled jalapeno slices*
2 ripe plum tomatoes, cut into small cubes
1/3 cup cilantro or flat-leaf parsley leaves
Sour cream or Mexican Crema*
2 lime wedges

In a large skillet, heat the EVOO, (2 turns of the pan), over medium high heat. Add the ground meat, and cook stirring until browned - about 10 mins. Add the bell pepper, onion, garlic, thyme, cumin and coriander; season with S&P. Cook until tender, about 5 mins. Pour in the beer and cook, scraping any browned bits from the bottom of the pan. Preheat the broiler. Arrange chips on an oven proof platter. Cover with meat mixture and cheese. Broil until cheese is melted. Top with tomatoes, cilantro, jalapenos and sour cream. Squeeze lime wedges over nachos. Serve with lots of napkins and a smile!

I wish you JOY today combined with PEACE!!!

Love,

MM

Tortellini Salad with Salami

This is a yummy make "ahead and chill" salad - great for your Super Bowl party:
(16 3/4 cup servings)

1 pkg. (13 oz.) cheese tortellini
1 medium zucchini, halved and sliced
8 oz. uncured dry salami cut into bite size strips*
1 cup Italian salad dressing
1 pint grape tomatoes
1 can (14 oz.) water-packed artichoke hears, rinsed, drained and quartered
1 jar (11.1 oz) pitted black Greek olives, drained
1 roasted red pepper, thinly sliced*
1/2 red onion, thinly sliced*
1 carton (8 oz.) miniature fresh mozzarella cheese balls, drained

In a large saucepan, cook tortellini according to package directions. drain; transfer to a large bowl. Immediately add zucchini and dressing; toss to coat. Stir in remaining ingredients. Chill.

"Take the high road today", and have FUN!!

Love,

MM

Beer Mac and Cheese with Bacon

Yet another one for you, Stacie:
(makes 12 servings)

1 pkg. (16 oz.) elbow macaroni
1/4 cup butter
2 garlic cloves, minced
1/4 cup all purpose flour
1 T. ground mustard
1 t. sea* salt
3/4 t. freshly ground pepper
1/8 t. smoked paprika*
2&1/2 cups 2% milk
3/4 cup amber beer (you can use non-alcoholic*)
1/4 cup heavy whipping cream
3 cups (12 oz.) shredded sharp* cheddar cheese
2 cups (8 oz.) shredded fontina cheese
2 T. grated Parmesan cheese, divided
2 T. minced chives
5 bacon strips, cooked and crumbled, and kept warm*

Cook macaroni according to package directions for al dente. Meanwhile, in a Dutch oven, heat butter over medium-high heat. Add garlic; cook and stir for 1 min. Stir in the flour, mustard, S&P, and paprika until smooth; gradually whisk in milk, beer, and cream. Bring to a boil; cook and stir for 2 mins. or until thickened. Reduce heat. Stir in 2 cups cheddar cheese, the fontina cheese, and 1 T. Parmesan until melted. Add chives. Drain macaroni; stir into sauce. Transfer to a greased 3 qt. baking dish. Sprinkle with remaining cheddar and Parmesan cheeses. Bake, uncovered at 400 for 15-20 mins., or until golden brown, and heated through. Top with crumbled bacon. Let stand for 5 mins. before serving. OMGOSH!!!!!

Let someone go ahead of you today, and have FUN!!

Love,

MM

Baked Cod Piccata with Asparagus

Lemons and capers, Oh My!!! :)
(makes 4 servings)

1 lb. thin* asparagus, trimmed
1/4 cup water
1 lb. cod fillet, cut into four pieces
2 T. lemon juice
1 t. lemon pepper*
1/2 t. Johnny's Garlic Spread* (dry mix - it has garlic, parsley, Parmesan, etc.- delish)
2 T. butter, cubed
2 t. capers
Minced fresh parsley

Place asparagus in an ungreased 11x7" baking dish; add water. Arrange cod over asparagus. Sprinkle with lemon juice, lemon pepper, and Johnny's. Dot with butter; sprinkle with capers. Bake uncovered at 400 for 12-15 mins. or until fish flakes easily with a fork and asparagus is tender. Serve with orzo pasta. I'm SO there!!!!

"Praise God from Whom all Blessings flow"!!!

Have FUN today.

Love,

MM

Blue Cheese, Mustard, Beef Strips* and Beer Noodles

ALL of these ingredients appealed to me:
(serves 4)

16 oz. steak strips (you can get these pre-cooked in a bag at Costco)
12 oz. wide egg noodles, or lemon pepper* pappardelle pasta (you can get this at Trader Joe's)
2 T. butter
3/4 cup chopped sweet* white onion
1 T. minced garlic
2 t. Dijon whole grain* mustard
1/2 cup room temp. beer
1/2 cup crumbled blue cheese, divided
1/2 t. sea* salt
1/4 t. freshly ground pepper
2 T. roughly chopped flat-leaf parsley

Cook noodles as package directs. Meanwhile, melt butter in a large sauce-pan over med. heat. Add onion and cook until soft, 8 mins. Add garlic and cook another 2 mins. Reduce heat to a simmer, then add mustard, beer, and beef strips. Continue to cook until strips are warmed through. Drain noodles and add to the pan; stir to coat. Add 1/4 cup blue cheese, stirring gently to combine, and season with S&P. Sprinkle remaining 1/4 cup blue cheese and the parsley on top. Serve with a Caesar salad and garlic bread. Woweee!!

Editor's note: since I am delighted to have so many new visitors to my site, I will again explain that the asterisk* denotes things I have added or changed. Welcome and enjoy!!

Aim to please others today.

Have FUN.

Love,

MM

Pork and Charred Brussels Sprouts with Chile Lime Sauce

Yummmmmmmmmmm!!! Here's a great one for a Happy Friday:
(serves 4)

1&1/2 lbs. Brussels sprouts, stems trimmed
1 pork tenderloin, trimmed (or you could use turkey or chicken*)
1/2 t. each sea* salt, and freshly ground pepper
5 T. EVOO, divided
1 lb. sweet potatoes, cut into 3/4 by 4" wedges
1 small red onion, cut into 1/2" wedges
1/4 cup each honey, lime, and lemon juice*
2 T. Thai or Vietnamese fish sauce
1/8 t. ground coriander*
2 cloves of garlic, minced
1 T. chopped fresh peeled* ginger
2 Thai chiles or 1 Serrano chile, minced (wear gloves!!*)
3/4 cup roughly chopped cilantro, divided (or you can use flat leaf parsley

Preheat oven to 450. Separate Brussels sprout leaves; thinly slice hearts. Set aside. Season pork with 1/4 each S&P. Brown in 1 T. oil in a large frying pan over med.* heat, turning, 8-10 mins. Toss sweet potatoes in a roasting pan with onions, 2 T. oil, 1/4 each S&P, and coriander. Add pork. Roast 20-25 or until  it has reached the internal temp. of at least 145 for pork, 165 for poultry*, stirring veggies once. Meanwhile, puree honey, lime and lemon juices, fish sauce, garlic, ginger, and half the chile in a blender. Stir in remaining chile; set sauce aside. Heat 1 T. oil in the frying pan over med.* high heat, and lightly char half the Brussels sprouts, stirring, 2 mins. Transfer to a bowl. Repeat with remaining sprouts. Toss with 1/2 cup cilantro and 1/4 cup sauce. Remove roasting pan from oven, and let the pork rest at least 5-10 mins. covered* to redistribute the juices - this is VERY important to keep it moist!!!!!* Slice pork, toss sweet potatoes with remaining cilantro, and set on a platter with Brussels sprouts; drizzle more sauce to taste over everything (you may have some leftover for a salad dressing the next day*).

You ARE a success!! Have FUN today.

Love,

MM

Silky Chocolate Pie

I LOVE chocolate pie, huh, Roster?!! This one sounds especially luscious with the generous splash of Cognac:
(8 servings)

1 pre-made 9" frozen pie shell* (you can make your own crust if you want................)
1/3 cup sugar
1/4 cup cornstarch
2&1/2 cups half and half
4 egg yolks
6 oz. semisweet chocolate finely chopped
3 T. Cognac or Brandy
1 t. real vanilla extract
Topping:
1 cup heavy whipping cream
1 T. Cognac or Brandy
1 t. confectioner's sugar
Baking cocoa

Thaw pie crust. Line un-pricked shell with a double thickness of foil. Fill with pie weights, dried beans, or uncooked rice. Bake at 400 for 15-20 mins. (CHECK*). Remove weights and foil; bake 10-12 mins. longer or until golden brown. Cool on a wire rack. In a heavy saucepan, mix sugar, and cornstarch. Whisk in cream. Cook and stir over medium heat until thickened and bubbly. Remove from the heat. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to the pan, whisking constantly. Cook and stir over low heat 1 min. longer. Remove from heat; stir in the chocolate, Cognac, and vanilla until chocolate is melted. Transfer to a clean bowl; press plastic wrap onto surface of filling. Cool to room temp. Spoon into crust. Refrigerate, covered, until cold - about 4 hours. For topping: in a small bowl, beat cream until it begins to thicken. Add Cognac and confectioner's sugar; beat until soft peaks form. Spread over filling. Sprinkle with cocoa.

"True understanding is found through compassion".

Hey, the SUN is out. Hallelujah!!

Love,

MM

MM's Fresh Ginger Sesame Noodles with Peanut/Lime Sauce

I have been making this up for the last two days, and am going to savor it for lunch today:

Cold leftover spaghetti noodles
Toasted Sesame Oil
Ponzu Citrus Sauce
Smoked turkey cut into shreds (this would be good with Asian BBQ pork slices, too)
Red pepper strips
Steamed broccoli florets
Hand torn fresh spinach leaves
Sesame seeds
Chopped green onions
Creamy peanut butter
Tahini Sauce (I get this at Trader Joe's)
Lime juice
Minced garlic
FRESH shredded ginger (makes ALL the diff.)
Smoked paprika
Cumin
Red pepper flakes
Crushed dry-roasted peanuts
Toasted coconut shreds

Combine veggies, noodles, sesame seeds, green onions, and meat with the sesame oil and Ponzu. Whisk together sauce ingredients, and toss to coat. I like to cut my noodles into bite size pieces. Top with peanuts and coconut shreds. Gonna wash this down with a chilled can of lime Perrier, and chocolate/vanilla pudding. YUMOLA.

Be a quiet and gentle soul today, and enjoy your life!!!

Love,

MM

Seafood Salad with Creamy Tarragon Dressing

I am attempting to think of sunny foods to escape all this gray fog:
(serves 4)

1 lb. peeled, deveined shrimp (30-35 per lb.)
1/2 lb. bay scallops
1/2 lb. cleaned calamari, bodies cut into 1/2" wide rings, tentacles cut in half lengthwise
1/2 cup light* mayo
1 t. lemon zest
1/4 cup fresh lemon juice
1/4 cup coarsely chopped fresh tarragon
1 T. Dijon mustard
About 1/2 t. each sea* salt and pepper
1/2 cup coarsely chopped watercress leaves
1/4 cup drained capers
1 avocado, pitted, peeled, and diced
Fresh dill, chopped

Bring a large pot of water to a boil over high heat. Add shrimp, scallops, and calamari. Cover, remove from heat, and let steep just until shrimp are pink on the outside and opaque but still moist-looking in center of thickest part (cut to test), about 3 mins. Drain seafood and immerse in ice water until cold. Drain again. Meanwhile, combine mayo, lemon juice, lemon zest, tarragon, mustard, and S&P in a food processor. Whirl until smooth. Combine seafood, watercress, capers, and dressing in a large bowl. Add more S&P to taste. Gently stir in avocado, and garnish with chopped dill. Serve with a warm baguette, and think of sunny beaches!!

"We are made for this moment, and we will seize it - as long as we seize it together." President Barack Obama

Have FUN today!!!!

Love,

MM

MM's Smoked Turkey, Provolone, Red Onion, and Pesto Quesadilla

I am having this for breakfast as soon as I finish writing this:
(serves one)

Uncooked floor tortilla
A couple of slices of mesquite smoked, black pepper, deli-cut turkey
2 thin slices of provolone (I always get Sargento slices cuz I like the smoke flavor they add)
Pesto (Cibo from Costco is THE best!!)
Thinly sliced red onion

In a large skillet over low-med. heat, place tortilla. Keep flipping it over til it turns white with a couple of brown spots. Spread pesto on one half. Top with turkey, onion slices, and cheese. Fold over, press down with spatula, and let cook a bit, then flip over. It is done when the cheese has melted, and the tortilla is crispy. This is SO Delish!!!!! Serve with sides of guacamole and sour cream or plain Greek yogurt.

"Applaud LOUDLY and OFTEN."

Have FUN today!!!

Love,

MM

MM's Meatloaf II Stuffed with Blue Cheese and Bacon

Sorry 'bout not writing yesterday - I had the best of intentions, but didn't get r done. I made this for lunch, and gave some to Mr. Peep. He RAVED!! So, here is a personally endorsed one:
(serves 3-4)

1+ lb. ground beef
1 egg
1/4 cup milk
1/2 small red onion, finely chopped
1/4 cup Panko breadcrumbs
1/2 t. Worcestershire sauce
1/2 t. garlic pepper
1 t. fresh thyme leaves (I love going out to my balcony "farm" and cutting sprigs)
1/8 t. Mesquite seasoning
1 small container of blue cheese crumbles
1/2 glass jar of Hormel Real Bacon Bits
1 t. minced garlic
1/2 t. sea salt

Place burger in a large mixing bowl. Add rest of ingredients except blue cheese and bacon. Mix thoroughly. Put half in the bottom of a loaf pan. Spread blue cheese on top, and a layer of bacon on top of cheese. Spread other half of burger mixture on top, pat down, and run the back of a wooden spoon around all the edges to seal. Bake at 350 50 mins. to 1 hour. Let rest 10 mins. before cutting. Serve with a baked red potatoes with parsley butter, and dilled green beans. YUMOLA.

"Trusting acceptance of trials brings blessing that far outweigh them all."

Have FUN today.

Love,

MM

Savory Crimini Mushroom-Swiss Mac and Cheese with Bacon

A luscious upscale spin that tat is the ULTIMATE comfort food!! You can add 2 cups of cubed chicken, ham, or turkey to make it into more of an entree:
(8 servings)

1 package (16 oz.) mini penne pasta
1/2 lb. crimini mushrooms (baby portabellas), chopped
1 small sweet* white onion, finely chopped
2 T. butter
1 T. EVOO
1 garlic clove, minced

Sauce:
5 T. butter
1 package (8 oz.) cream cheese with chives*, cubed
1&1/4 cups whole milk
1&1/4 cups half and half
2&1/2 cups (10 oz.) shredded Swiss Cheese
1&1/4 cups grated Parmesan and Romano cheese blend
1/4 t. sea* salt
1/4 t. freshly ground pepper
6 bacon strips, cooked and crumbled

Topping:
1/3 cup Panko bread crumbs
2 T. minced fresh parsley
2 T. butter, melted

Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onions in butter and oil until tender. Add garlic; cook 1 min. longer. Set aside. For the sauce: in a large saucepan, melt butter. Stir in cream cheese until smooth. Gradually add milk and half and half; heat through. Stir in the cheeses, and  S&P until blended. Stir in bacon. Drain pasta; toss with mushroom mixture and sauce. Transfer to a greased 13x9" baking dish. Combine the bread crumbs, parsley, and melted butter; sprinkle over mixture. Bake, uncovered at 375 for 25-30 mins. or until golden brown. Serve with steamed broccoli or roasted asparagus.

"Get your self out of your eye by getting your eye off your self."

Have FUN today.

Love,

MM

Melt-in-Your-Mouth Beef Short Ribs

Man, do you know how good your house is going to smell when you make these?!! I just saw some in the Bargain Bin at Safeway. Hmmmmmmmmmmmmmmmmmmm:
(serves 6)

2 lbs. well-trimmed boneless OR 3 lbs. bone-in beef short ribs
2 T. packed brown sugar
3 cloves of garlic, minced
1&1/2  t. dried fresh thyme sprigs*, tied together with kitchen twine*
1/4 cup all-purpose flour
10&1/2 oz. can condensed French onion soup
12 oz. bottle dark ale or beer

Place ribs into slow cooker. Add brown sugar, garlic and flour. Toss to coat. Lay thyme bundle on top. Stir soup and ale in a small bowl. Pour over ribs. Cook on low 8-10 hours. Serve with garlic/horseradish* mashed potatoes.

"Living a calm and peaceful life full of JOY will help you live longer".

Be patient today, and have FUN!!

Love,

MM

Crispy Coconut Shrimp

This one is for my Aunt Donna, and it brings back fond memories of Florida:
(makes 18)

3/4 cup Panko breadcrumbs
1/2 cup unsweetened shredded coconut
2 t. finely grated lime zest*
1 t. sea salt*
1/4 t. freshly ground pepper
2 large eggs
18 uncooked large shrimp, peeled, deveined, tails left intact
Peanut oil
Apricot preserves
Red pepper flakes

Line baking sheet with parchment paper. Mix panko, coconut, lime zest, S&P in medium shallow bowl. Whisk eggs in another medium bowl to blend. Add shrimp to bowl with beaten  eggs, and toss to coat. Working with 1 shrimp at a time, remove from eggs and turn to coat in panko mixture. Place shrimp on prepared baking sheet. Repeat with all. Pour enough peanut oil into large skillet to reach the dept of 1/4"; heat over med.-high. Working in batches, add shrimp to skillet and cook until golden and just opaque in center, about 2 mins. per side. Transfer to paper towels to drain. Arrange on platter, and serve with warmed apricot preserves sprinkled lightly with red pepper flakes. YUMOLA!!!!!!!!

"Make a careful examination of who you are and the work you have been given, and then sink yourself into that."

Have FUN today!!!!

Love,

MM

New Red Potatoes and Garlic Chives Frittata with Dill

Here's a crowd pleaser, and perfect for breakfast, brunch or lunch or, what the heck, dinner:
(serves 8)

1 lb. small new potatoes
3 T. EVOO
1/3 cup all-purpose flour
1/4 cup chopped fresh garlic* chives (I grow these on my balcony farm)
3/4 t. baking powder
1/2 t. freshly ground pepper
1 t. fresh dill, chopped
8 large eggs
1 container (15 oz.) part-skin ricotta cheese
8 oz. 2% sharp* cheddar cheese, grated
Sea Salt
Chopped green onions
Sour cream or plain Greek yogurt

Peel potatoes and place in a 3 qt. pot, cover with cold water by 2", and bring to a boil over mod. high heat; add sea salt. Simmer until potatoes are fork tender, but not falling apart, 20-25 mins. Drain in a colander, and when just cool enough to handle, cut into 1/2" cubes. Preheat oven to 350, and arrange rack in center. Heat oil in a 10" nonstick ovenproof skillet (if the handle is not ovenproof, wrap it tightly with foil) over med. heat until hot but not smoking. Add potatoes and cook, stirring occasionally, until heated through, about 2 mins.Whisk together flour, chives, baking poder, dill, and pepper in a bowl. Whisk together egg and cheeses in another bowl until combined well; whisk in flour mixture. Pour egg mixture over potatoes, and bake until firm and puffy, about 45 mins. Let cool 5 mins. Run a small knife around edge of frittata, and gently slide onto a platter. Serve warm wedges topped with green onions, and a dollop of sour cream or plain Greek yogurt. Sliced kiwis and strawberries would be a nice accompinment for breakfast or brunch, a crisp salad with lunch.

"Stay cool, calm, and steady. Don't blow your lid". I used to tell my kids when I was teaching Elementary P.E., "You lose your cool, you lose the game."

Have FUN today!!!!

Love,

MM

BBQ Short-Rib Sliders with Crimson Coleslaw

Perfect game watching fare for your pom pom waving, cheering crowd:
(makes 30 sliders),

Short rib sliders:

2 T. sea salt
1 T. celery salt
1 T. smoked paprika
2 t. ground cumin
2 t. garlic powder
1 T. cracked black pepper
1&1/2* t. ground cayenne pepper
2 t. mustard powder
2 T. dark-brown sugar
6 lbs. boneless beef short ribs, trimmed
1/2 lb. bacon, chopped
1 med. sweet* white onion, finely chopped
8 cloves of garlic, minced
4 plum tomatoes, chopped
2 T. spice mix (from list above)
1/3 cup Jack Daniel's or any other whiskey
4 T. Worcestershire sauce
2 cups Balsamic* catsup
1/3 cup apple cider vinegar
3 T. dark brown sugar
1/2 cup strong coffee
30 potato* slider buns
Bibb lettuce leaves
Dill pickle chips*

Position rack on lower third of the oven, and preheat to 250. Place a roasting rack in a deep roasting pan and pour a half an inch of water in the bottom. In a small bowl, combine the salts, spices, and brown sugar; reserve 2 T. of the spice mix for the sauce. Rub spice mix onto all sides of the ribs, and place them on the roasting rack in the prepared pan. Cover tightly with a lid or foil, and bake 6-7 hours, or until the meat is very tender. Remove pan from the oven, and let stand until ribs are cool enough to handle. Shred meat into bite-size pieces, discarding any fat or sinew. Make the sauce while the ribs are cooking: heat a large Dutch oven or heavy-bottom pot over md. heat, and add the bacon. Cook, stirring, until the bacon is browned and crispy. Add the onion, garlic, tomato, and spice mix and continue cooking, stirring occasionally, for 8 mins. or until the onion begins to soften. Add remaining ingredients, and bring to a low simmer. Cover, and cook stirring occasionally, for 30 mins. Serve warm.

Crimson Coleslaw:
(makes 2 quarts)

1 head red cabbage
3 T. sea* salt
1 cup apple cider vinegar
1/3 cup Sugar in the Raw*
3 T. Dijon mustard
1 clove garlic, finely minced
Sea salt and freshly ground pepper

Quarter the cabbage, remove and discard the core, and slice very thin. In a large bowl, toss cabbage with salt, and let rest at room temp. for 3 hours. Meanwhile, in a small bowl, mix remaining ingredients and set aside. Drain cabbage, rinse, and pat dry, then toss with the vinegar mix. Adjust the seasoning with S&P as needed. Chill at least 5 hours before serving.

Enjoy your MANY blessings today, and have FUN.

GO SEAHAWKS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Love,

MM

Ceviche Verde

A great app. with a Mexican twist:

1 lb. fresh Pacific halibut or other firm-fleshed fish
1 t. sea* salt
3 T. fresh lime juice
2 peeled,  pitted ripe avocados
3/4 cup sliced green olives
1/2 cup very finely chopped sweet* white onion
1/2 cup diced tomatillos
1/4 cup fresh cilantro leaves
1 small jalapeno, seeded and minced (wear gloves)
2 T. EVOO
Fritos Scoops*

Chop fish into 1/2" cubes; place in a medium bowl. Add salt and toss to coat. Add lime juice and toss to coat. Marinate until the edges of the cubes turn opaque, tossing occasionally, about 30 mins. Dice the avocados, and add to bowl along with green olives, tomatillo, onion, cilantro, jalapeno, and olive oil. Mix carefully together. Add additional salt to taste. Serve with the scoops and a smile!

"It's what's inside that counts".

Have FUN today, and GO BRONCOS!!

Love,

MM

Kiwi Limeade Pie!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Yowza:
(makes 8 servings)

6 T. coarsely chopped macadamia nuts
1 9" baked pastry shell
1 6 oz. can frozen liemade concentrate, thawed
1 4-serving size package vanilla instant pudding and pie filling mix
2 8 oz. packages cream cheese, softened
3/4 cup powdered sugar
3 med. kiwis peeled, halved lengthwise and sliced
1 6 oz. carton lime yogurt - not low fat*
1&1/2 cups extra creamy*dessert topping

Sprinkle 2 T. of the nuts in bottom of pasty shell. In a small bowl, whisk together limeade concentrate and vanilla pudding mix. In a medium mixing bowl, beat cream cheese with an electric mixer for 30 secs. Beat in powdered sugar. Add limeade mixture, beat well. Transfer 3/4 cup of the mixture to another bowl. Spoon remaining mixture into pastry shell, and smooth over bottom. Top with slices of two of the kiwis. Beat yogurt into the reserved cream cheese mixture. Fold in whipped topping. Spoon over filling in pastry shell. Cover and chill for 8-24 hrs. Garnish with remaining kiwi slices (make a ring around the edge, and then "spokes of a wheel" with the rest in the center). Sprinkle on remaining nuts. Sounds absolutely YUMOLA to me!!!!

"Be of good courage today". And, have FUN. Happy Friday!!!!!

Go Seahawks
Go Broncos

Love,

MM

Cheddar, Bacon and Fresh Chive Biscuits

These are for my friend, Stacie who LOVES bacon:
(makes 12)

6 thick cut bacon slices
3&3/4 cups bread flour
1&1/2 T. baking powder
1&1/2 t. baking soda
1&1/4" Sea* salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2" cubes, plus melted butter for brushing
2&1/2 cups packed coarsely grated sharp cheddar cheese (about 12 oz.)
1/3 cup chopped fresh garlic* chives
1&3/4 cups chilled buttermilk
Honey (optional)

Position rack just about center of oven and preheat to 425. Line heavy large baking sheet with parchment paper. Cook bacon in heavy large skillet over med. heat until crisp and brown. Transfer bacon to paper towels to drain, then chop coarsely. Combine flour, baking powder, baking soda, and salt in processor for 5 secs. Add butter cubes. Blend until coarse meal forms, about 30 secs. Transfer flour mixture to a large bowl. Add cheddar, chives, and bacon; toss to blend. Gradually add buttermilk, stirring to moisten evenly (batter will feel sticky). Using lightly floured hands, drop generous 1/2 cup batter for each biscuit onto prepared baking sheet, spacing batter mounds about 2" apart. Bake biscuits until golden and tester inserted into center comes out clean - 18-20 mins. Brush biscuits lightly with melted butter. Let cool 10 mins. Serve biscuits warm or at room temp. with honey, if desired. Great for sammies. Just split them in half, slather with Dijon, pile on thinly sliced ham, some havarti, and a lettuce leaf. Voila.

Editor's note on the Baked Chile Rellanos (see Tuesday's blog entry): They were FABULOUS!!!!!!!!!

Keep a smile on your face today, and have FUN!!!!

Love,

MM

Scotch Eggs

Sent to me by my Aunt Donna. Since these are deep fried, they are not for the faint of heart, but it's a hearty breakfast all in one:
(makes 4)

6 large eggs
1 cup all-purpose flour
1 cup finely crushed corn flakes
7 oz. (3/4 cup) fresh breakfast chicken* or turkey* sausage, casings removed
Veg. oil
Sea salt*
Freshly ground pepper
Dijon* mustard

Place 4 eggs in a small saucepan; add cold water to cover. Bring to a boil, remove from heat, cover and let stand for 3 mins. Carefully drain, then fill pan with ice water to cool eggs. Gently crack shells and carefully peel under cold running water. Place eggs in a bowl of cold water, cover and chill until cold. Place flour in a wide shallow bowl, and crushed corn flakes in another wide shallow bowl. Divide sausage into 4 equal portions. Pat 1 portion of sausage into a thin patty over the length of your palm. Lay 1 soft-boiled egg on top of sausage, and wrap around egg, sealing to completely enclose.  Repeat with  remaining eggs and sausage. Whisk remaining 2 eggs in a medium bowl to blend. Working gently with 1 sausage-wrapped egg at a time, dip eggs into flour, shaking off excess, then coat in egg wash. Roll in corn flakes to coat. Repeat with rest of sausage covered eggs. Attach a deep-fry thermometer to side of a large heavy pot. Pour in oil to a depth of 2", and heat over medium. Heat to 375. Fry eggs, turning occasionally, and maintaining oil temp. to 350, until sausage is cooked through, and breading is golden brown and crisp 5-6 mins. Use a slotted spoon to transfer eggs to paper towels to drain. Season lightly with S&P. Serve warm with mustard.

"A debt is never too old for an honest person to pay".
Have FUN today.

Love,

MM

Baked Chile Rellenos

Doesn't that sound GOOD on a rainy/windy day? Think I will make 'em tomorrow. Here ya are:
(doesn't give # of servings - this is from Delicious Recipes - a collection of recipes from the Greater Kellog, Idaho Chamber of Commerce in 1994!!! Cool Beans).

1 large can whole green chiles, drained
1 lb. sharp cheddar cheese, grated
1/2 lb. pepper Jack* cheese, grated
4 eggs, beaten
1/8 cup flour
1/2 t. sea* salt
1 large can evaporated milk
Sliced black olives*
Sour cream*
Guacamole*
Chopped green onions*
Pico de Gallo*
Siracha or Frank's Red Hot sauce*
Lime tortilla chips*
Lime wedges*

Remove seeds from chiles. Soak in cold water for two hours or longer. Drain on paper towels. Line bottom of greased 9x13" dish with split chiles. Top with layer of cheddar, and a layer of pepper Jack for color contrast. Beat eggs, salt, flour, and milk together, and pour over cheese. Bake at 375 for 35 mins. or until set. Let rest for at least 5 mins. before cutting. Top with a dollop (starting at the bottom) each of guacamole, sour cream, olives, and green onions. Serve lime flavored tortilla chips and pico de gallo alongside. Sriacha, Or Frank's Red Hot sauce, and a small bowl of lime wedges should also be offered.

I'll let you know what I think of this.

Make a list of your talents and gifts today, and ponder upon them. Is there some passion there you are not addressing that would be SO much fun to explore?? Just sayin'................

Love,

MM

Southwestern Potato Skins

Here's a tasty tidbit for a meatless Monday, or great football party fare for the big game tonight:
(serves 8)

Olive oil cooking spray (I LOVE this stuff!!)
8 6 oz. potatoes, scrubbed
1/3 cup diced red onion
1 small jalapeno, seeded and minced OR pickled jalapeno slices, diced*
1 clove of garlic, minced
1 large tomato, diced
1/2 cup canned black beans, drained and rinsed
1/2 cup frozen charred* corn (I get a bag of this at Trader Joe's - great in salads!!)
1&1/2 t. ground cumin
3/4 t. chile powder
1/8 t. smoked paprika*
1/2 t. sea salt
3/4 cup shredded pepper jack cheese*
1 cup sour cream
1/4 cup finely chopped scallions
1/4 cup finely chopped fresh cilantro leaves OR parsley*

Preheat oven to 425. Line a large, rimmed baking sheet with foil and mist with cooking spray. Prick each potato several times with a fork, and transfer to sheet. Bake for 50 mins, turning once. Cool completely, about an hour. Meanwhile, mist a large skillet with cooking spray, and heat on med.-low. Add onion and jalapeno, and cook for 3-4 mins., stirring occasionally, until softened. Add garlic and cook for 1 min. more, until fragrant. Add tomato, black beans, corn, cumin, chile powder, and paprika. Increase heat to med. and cook, stirring occasionally, for 5 more mins. Preheat broiler to high. Slice each potato in half lengthwise. Scoop out flesh, leaving a 1/4" shell, reserving flesh for another use. Place potatoes skin side up on a foil-lined baking sheet. Mist with cooking spray, and sprinkle with salt. Broil for 4-5 mins. or until crisp and golden. Remove potatoes from oven, using tongs to carefully flip over. Fill each with the bean mixture, and top with cheese, dividing evenly. Return to oven, and broil for 4-5 mins. more until hot and bubbly. Top each with sour cream and sprinkle with scallions and cilantro.

"Live a life of love,"

YAY, Notre Dame. GO IRISH!!!!!!

Have FUN today.

Love,

MM

Shrimp and Artichoke Quesadillas

Upscale football fare:
(serves 8)

3 oz. low fat cream cheese, softened
1/2 cup nonfat plain Greek yogurt
2 cloves of garlic, minced
1 t. fresh lemon juice
1/2 t. red pepper flakes
5 oz. frozen chopped spinach, thawed and squeezed of excess liquid
4 oz. cooked shrimp (peeled, deveined and tails removed), roughly chopped
4&1/2 oz. frozen artichokes , thawed and roughly chopped
1/2 cup shredded part-skim mozzarella cheese
12 6" uncooked flour tortillas*

Heat oven on lowest (warm) setting. To a medium bowl, add cream cheese  and beat with an electric hand mixer on high for 1 min until fluffy. Add yogurt and blend on high until smooth, about 1 min. Reduce mixer speed to medium and mix in garlic, lemon juice and pepper flakes. With a spatula, fold in spinach, shrimp, artichokes and mozzarella. Place one tortilla on a large dry skillet on med.-low. Cook on one side til lightly crisp. Spread mixture on half of tortilla, and fold other half over. Turn over, and cook until crisp. Repeat process. Keep quesadillas warm by placing on a baking sheet. Cut with a pizza cutter.

"This is the day that the Lord hath made. We will rejoice and be GLAD in it"

Go SEAHAWKS!!!!

Love,

MM

Goat Cheese Fondue

Doesn't a fondue sound cozy, warm and fun?? Here ya go:
(serves 5-6)

1 T. EVOO
1/4 cup diced shallot
2 T. finely minced garlic
2 cups finely diced "on the vine"* tomato
1 cup good Merlot or Zinfandel (always cook with a wine you would want to drink)*
8 oz. goat cheddar, grated, or Florette goat Brie
zest of one lemon
1 T. fines herbes, coarsely chopped (chervil, chives, parsley, and tarragon)
Sea salt and freshly ground pepper to taste

In a large skillet, heat oil on med. heat. Add shallot and garlic and saute until soft but not brown. Stir and look for translucence, about 4 mins. Stir in tomato and wine and simmer, stirring, until reduced to a light sauce, 5-10 mins. Remove from heat and stir in cheese, zest, and fines herbes. Season with S&P. Preheat oven to 325. Transfer mixture to a small baking or casserole dish, and bake in center of oven until melted - 15-20 mins. Serve immediately with celery sticks, broccoli florets, red and orange bell peppers, Romanesque cauliflower, cucumber, and heirloom carrots. Have warm garlic bread from Costco available, too. Bon Appetit!!

"Do it with your ALL today!!"

And, have FUN.

Love,

MM

Philly Cheesesteak Dip with Baked Pita Chips!!!!

What? This sounds SO good (from the mag. Clean Eating):
(serves 12 hungry Seahawks fans)

6-6" whole grain pitas, split in half, each half cut into 6 triangles
Olive oil cooking spray
1 T. water
1/2 cup chopped sweet* white onion
1/2 cup seeded chopped sweet red pepper
1 8 oz. package of crimini mushrooms, chopped
1/4 t. sea salt
3 large cloves garlic, minced
1/2 lb. rare deli roast beef*, chopped
1/4 t. freshly ground pepper*
1 T. Worcestershire sauce
1 cup low fat sour cream
1/2 cup low fat cream cheese, softened
1/3 cup 2%* milk
1/2 t. mustard powder
1&1/4 cups shredded low fat* provolone cheese
2 T. arrowroot powder

Preheat oven to 450. Line two large baking sheets with parchment paper. Arrange pitas on sheets in a single layer and mist with cooking spray. Bake for 6-8 mins. until crisp and lightly browned. Remove from oven and set aside to cool. Meanwhile, in a large nonstick skillet on medium, heat water. Add onion, bell pepper, mushrooms, and salt and cook for 5-7 mins. until veggies are softened and water has evaporated. Add garlic and beef. Increase heat to med.-high and cook, stirring occasionally for about 5 mins. Season with pepper and stir in Worcestershire. Turn off heat. In a blender or food processor, process sour cream, cream cheese, milk, mustard powder and cheese until smooth. Add arrowroot, and blend to incorporate. Turn heat back to medium, and pour sour cream mixture into skillet with beef. Cook for 5 mins., stirring often, until cheese is melted and mixture is hot. Transfer to a serving bowl, and serve with pita chips. Tip: try reserving 2 T. of the cheese to top off dip, and melt under the broiler just before serving.

"If you don't get happy where you are, you'll never make it to where you want to be".

Happy Friday, and have FUN today!!

Love,

MM

Golden Beet Borscht Stew

Beets are SO good for you, and I LOVE 'em:
(serves 6)

2 T. grape seed oil
3 cloves of garlic, minced
1 sweet* white onion, coarsely chopped
1/2 t. smoked paprika
1/2 t. freshly ground pepper, divided
2 carrots, peeled and roughly chopped
4 cups golden beets, peel, and chopped into 1" pieces
4 cups thinly sliced white cabbage
4 cups low sodium veg. or chick. broth
1 T. white wine vinegar
1/4 cup fresh dill, chopped and divided
Sea salt, to taste
1/2 cup nonfat plain Greek yogurt or sour cream*

In a large, heavy-bottomed pot or Dutch oven on med.-high, heat oil. Add garlic and onion, and saute, stirring frequently, about 4 mins. until soft and translucent. Stir in paprika and 1/4 t. pepper, then add carrots, beets, cabbage and stock. Bring to a boil, reduce heat to low, cover and simmer for about 30 mins or until beets are tender when pierced with a fork. Remove from heat. Stir in vinegar, 2 T. dill, remaining pepper, and salt. Tip: for a creamier soup, transfer about half of the soup to a blender and puree. Add puree back into soup and stir. Meanwhile, whisk together yogurt and remaining 2 T. dill. Divide soup among serving bowls, and top with yogurt mixture. Crisp Italian spiced bread sticks with soft butter would be a nice accompaniment.

"Live your life with passion and enthusiasm!"

And, have FUN today.

Love,

MM

Florida Ambrosia Salad

After feeling the wonderful warmth on my face from the SUN yesterday, this seems like a wonderful Floridian treat:
(makes 10-12 servings)

1 coconut
3 ruby red* grapefruits
3 blood oranges*
1 pineapple, peeled, cored, and cut into 1/2" chunks
1 pint kumquats, cut on a diagonal into 1/4" thick slices
1/2 cup pomegranate seeds
1/2 cup unsweetened apple juice

Preheat oven to 400. Pierce the softest eye of the coconut with a metal skewer or screwdriver, and drain liquid into a small bowl to sample - there should be about 1/2 cup. Taste - if it is sweet, the coconut is fresh; if it is oily, the coconut is rancid, and should be discarded. Bake the coconut for 15 mins., then transfer to a folded towel on a work surface. Using the back of a knife or cleaver, crack the shell open, break the shell into large pieces, and use a strong knife to carefully remove the flesh from the shell. Using a veg. peeler, remove the brown skin, then shave the coconut into thin strips - you should have about 4 cups. Use 2 cups in the salad, and freeze the rest in a sealed container for a future use. Using a serrated knife, cut the peel off the grapefruits and oranges. Cut the fruit crosswise into 1/2" thick rounds, then into bite size pieces. Transfer to a large bowl. Add the pineapple, kumquats, pomegranate seeds, coconut shavings, coconut juice, and apple juice, and toss gently to combine. Serve at room temp.

I hope you all had a wonderful New Year's Eve (I did - I got to play tambourine with a three piece band on  a bunch of songs - got the party started!!!!).

"Do not lose your sense of awe".

Love,

MM