Potato and Egg Baskets

Here's one to get ya up and at 'em this morning:
(Makes 12 cups)

1&1/2 lbs. Yukon gold potatoes, peeled and grated
2 T. butter*, melted
1/4 cup grated Parmesan, divided
1/4 cup grated Pecorino Romano, divided
Sea* salt, and freshly ground pepper, to taste
12 eggs
3 slices prosciutto, chopped
2 T. freshly chopped chives
1 T. freshly chopped parsley
Cayenne pepper, to taste

Preheat oven to 425. Lightly grease a 12 muffin tin. Place grated potatoes in a piece of cheesecloth or clean kitchen towel and gently squeeze out excess liquid. Combine potatoes, butter, 1/8 cup of each cheese, S&P in a bowl. Divide potato mixture evenly ;among prepared muffin tin, and gently press to form a thin layer on the bottom and sides of each cup. Bake until just golden brown, 15-18 mins. Remove from the oven and reduce the temp. to 350. Gently crack 1 egg into each potato basket. Sprinkle with prosciutto. Top each egg with remaining cheese. Return to the oven and bake until eggs are set to your liking, 10-13 mins. Sprinkle with cayenne pepper, chives and parsley before serving.

"Stay fully in the present today", and have FUN!!

Love,

MM

Red Wine Pinto Beans with Smoky Peppered* Bacon and Chorizo*

I saw this in the Seattle Times this morning, and I LOVE pinto beans and bacon, and LOVE Chorizo, so I am adding that (as always with my changes to a recipe, denoted by an *) ~
(serves 8-10)

1/2 lb. thick cut peppered* bacon, diced
1/2 lb. chorizo*, separated into small pieces with a wooden spoon*
1 large sweet* white onion, diced
2 celery stalks, diced
2 med. carrots, peeled and diced
4 garlic cloves, minced
2 large sprigs rosemary
2 large sprigs thyme*
1/4 t. smoked paprika*
1 lb. dried pinto beans, soaked overnight
1 T. sea* salt, more to taste
2 cups dry red wine
EVOO for serving
Coarsely grated Parmesan
Coarsely ground black pepper, or red pepper flakes

In the bottom of a large pot over med.-high heat, brown bacon and chorizo until golden, about five mins. Stir in onion, celery, carrots, garlic, rosemary, thyme, and paprika. Cook stirring occasionally, until veggies are tender, five to seven mins. Drain beans and add to pot along with 1 T. salt. Pour in enough water to just cover the beans (about 7-8 cups). Bring liquid to a boil; reduce heat and simmer gently until beans are just tender, 45 mins. to an hour. Meanwhile, in a small pot over med-low* heat, simmer wine until it is reduced to 2/3 cup, 20-30 mins. Remove rosemary and thyme sprigs from bean pot and discard. Pour wine into beans and bring to a simmer; cook for 10-20 mins. to meld flavors and thicken to broth to taste. To serve, drizzle with olive oil, top with Parmesan and pepper. I want this NOW!!!!

Today, "Stay faithfully on the path that is yours", and have FUN!!

Love,

MM

Chicken and Olive Tamale Pie

Sounds YUMOLA to me:
(makes four servings)

1/2 cup cornmeal (OBTW, you can get this from the bulk bins at Fred Meyers*)
1 14&3/4 oz. can cream style corn
1 lb. shredded rotisserie* chicken (about 3 cups)
1 16 oz. mild or medium Salsa Verde (green salsa made with tomatillos*)
1/3 cup pimento-stuffed green olives, chopped
1 med. vine-ripened* tomato, thinly sliced
1/3 cup crumbled Queso Fresca cheese (or feta)
Snipped cilantro, green onion, chili powder, and a dollop of sour cream*

Preheat the oven to 400. In a large saucepan, bring 1&1/4 cups water to a boil. Gradually whisk in cornmeal; reduce heat. Cook, whisking constantly, 3 mins. Stir in corn; return to boil. Reduce heat to med. low. Cook, stirring frequently for 10 mins. Meanwhile, in a 1&1/2 quart gratin or 2 qt. rectangular baking dish, combine chicken, olives, and salsa. Spread out cornmeal mixture on top of chicken mixture. Top with tomato slices. Bake, uncovered, for 20-25 mins. or until heated through. Top with cheese. Sprinkle with cilantro, chopped green onion tops, a sprinkle of chili powder, and the sour cream. I would serve refried black beans with lime, and Johnny's Garlic Spread topped with shredded pepper jack cheese to accompany, and some warm flour tortillas with soft butter. OLE!!

"The joy of living comes from the heart of thanksgiving."

Have FUN today!!!!!!

Love,

MM

Mushroom Paprikash AND Broccoli-Tomato Galette

A two-fer for a Meatless Monday:

Mushroom Paprikash:
(serves 4)

1 T. EVOO
4 cups sliced crimini* mushrooms (10 oz.)
1 medium red bell pepper, diced (1 cup)
1 medium sweet* white onion (diced 1&1/2 cups)
1/2 cup dry white wine
2 T. all-purpose flour
1 T. smoked* paprika
1 15 oz. can crushed tomatoes
1/4 cup sour cream
1/4 cup chopped parsley*

Heat oil in skillet over med. high heat. Add mushrooms, and cook 7 mins. Stir in bell pepper and onion; reduce heat to med. Saute 5 mins., or until onion is translucent. Add wine, and cook 2 mins. Stir in flour and paprika. Add tomatoes and 1/2 cup water, and cook 3 mins., or until sauce has thickened. Serve over buttered wide egg noodles, or gnocchi, and top with chopped parsley.

Broccoli-Tomato Galette:
(serves 4)

4 plum tomatoes, halved and seeded
3 cloves garlic, sliced
1 T. chopped fresh oregano
4 cups broccoli florets
1/2 small red* onion, thinly sliced
4 t. EVOO
1 12 oz. garlic and herb prepared pizza dough, room temp.
1/4 cup pesto
1/2 cup shredded fontina cheese
Cooking spray

Preheat oven to 450. Line baking sheet with foil. Place tomato halves cut side up on baking sheet. Insert 2 slices of garlic in each tomato half; sprinkle with oregano. Roast 30 mins. Toss together broccoli, onion, and oil in baking dish. Roast 20 mins., or until tender. Cool 10 mins. Roll dough into 10" circle. Transfer to baking sheet coated with cooking spray or lined with parchment paper. Spread pesto on crust; sprinkle with cheese. Top with veggies, leaving 2" rim. Fold 1" of crust edge inward all the way around. Reduce oven tem. to 375. Bake 40 mins. or until golden.

"YOU are the light of the world".

Have FUN today!!!

Love,

MM

Oscars' Fare

I suggest you follow my friend, Ro and husband David's idea of buying a BUNCH of King Crab Legs, lotsa butter, and lemons. Have a indoor picnic feast!!!

May the best actors win, and may the losers be gracious!!

Love,

MM

MM's Sweet and Tangy Hickory Smoked Pulled Pork

Just close your eyes and imagine the aroma from this wafting around your house:

(Editor's note - whenever I put MM's before the title, it signifies that this is a recipe that I have made up - ergo, no measurements)

Pork butt roast
Sea salt
Sugar
Liquid Smoke - Hickory
Smoked paprika
Cold water
Stubbs BBQ Sauce
Black mustard seeds that my cousin, Peg sent me that she got in Singapore, ground in a mortar with a pestle
Worcestershire Sauce
Freshly ground black pepper
Cider vinegar
Minced garlic
Yellow mustard
Coleslaw to which I added crushed pineapple and poppy seeds
King Hawaiian Sweet Rolls

Make the brine (using enough water to cover the roast) by mixing the salt, Liquid Smoke, paprika, and sugar into the water, and stir til dissolved. Place roast in a big bowl and pour brine over. Cover and let sit 2 hours. Remove from brine, pat dry with paper towels. Place in crockpot. To the Stubbs, add a dash of Worcestershire, cider vinegar, mustard, black mustard seed powder, pepper, and a couple of drops of Liquid Smoke. Pour over meat. Cook on low 6-8 hours. Pull apart with two forks. Serve on the Hawaiian rolls topped with coleslaw. Open a bag of Lay's Original Potato Chips, put out a bowl of conchicorns, a small one of pickled jalepenos, and get ready to put a smile on!!!!

I wish you Peace and Love today!! Don't forget to have FUN.

Love,

MM

PB&J Ice Cream Pie

Here's a freezer treat that'll bring smiles to their faces:
(serves 8-10)

16 peanut butter cookies, such as Nutter Butter, plus more for garnish
1 T. smooth* peanut butter
1 pt. vanilla bean* ice cream, softened
1 pt. strawberry sorbet, softened
Whipped cream, for serving

Using a food processor, pulse cookies with peanut butter until finely ground. Press into 9" pie dish. In a bowl, stir ice cream; spread into crust. Freeze 5 mins. Repeat with sorbet. Freeze 30 mins. Serve with whipped cream and crushed cookies.

"The only people we can really change are ourselves.Forgiving others is first and foremost healing our own hearts."

Have a Happy Friday!!

Love,

MM

Buffalo Chicken Lasagna

Man, Oh, Man! How PERFECT for a cold, rainy, windy day:
(makes 12 servings, and left-overs can be frozen*)

1 T. Canola oil
1&1/2 lbs. ground chicken (or turkey*)
1 small sweet white onion, finely chopped
1 celery rib, finely chopped
1 carrot, grated
2 cloves of garlic, minced
1 can fire-roasted* diced tomatoes, drained
1 12 oz. bottle Frank's Red Hot Buffalo Wings Sauce*
1/2 cup water
1&1/2 t. Italian seasoning
1/2 t. sea salt*
1/4 t.  freshly ground pepper
9 large lasagna noodles
1 15 oz. carton ricotta cheese
1&3/4 cups (7 oz.) crumbled blue cheese, divided
1/2cup minced Italian flat leaf parsley
1 egg, lightly beaten
3 cups (12 oz.) shredded part-skim mozzarella
2 cups (8 oz.) shredded white cheddar cheese

In a large Dutch oven, heat oil over med.-high heat. Add the chicken, onion, celery, and carrot; cook and stir until meat is no longer pink and veggies are tender. Add garlic; cook 2 mins. longer. Stir in the tomatoes, wing sauce, water, Italian seasoning, S&P; bring to a boil. Reduce heat; cover and simmer for 1 hour. Meanwhile, cook noodles according to package directions; drain. In a bowl, mix ricotta cheese, 3/4 cup blue cheese, parsley and egg. Spread 1&1/2 cups sauce into a greased 13x9" baking dish. Layer with three noodles, 1&1/2 cup ricotta mixture, 1 cup mozz. cheese, 2/3 cup cheddar, and 1/3 cup blue cheese. Repeat layers twice. Bake, covered at 350 for 20 mins. Uncover; bake 20-25 mins. longer or until bubbly and cheese is melted. Let stand for 10 mins. before cutting. Serve with a salad with ranch dressing, carrot and celery sticks, and a warm baguette with SOFT butter for spreading.

"Thankfulness will keep you from criticizing and complaining."

Have FUN despite the weather today!!!!

Love,

MM

Savory Wild Rice and Mushroom Soup

Wild rice always makes me think of my time living in Minnesota! This just might be the perfect day to make this soup:
(serves 6-8)

1/4 oz. dried shitake mushrooms, rinsed
4&1/2 cups water
2 sprig fresh lemon* thyme (again, I encourage you to grow your own herbs - WAY fun!)
1 bay leaf
1 garlic clove, peeled, plus 4 cloves, minced
Sea* salt and freshly ground pepper
1/4 t. baking soda
1 cup wild rice
4 T. butter*
1 lb. crimini mushrooms, trimmed and sliced 1/4" thick
1 sweet* white onion, finely chopped
1 t. tomato paste
2/3 cup dry sherry
4 cups low-sodium chicken broth
1 T. Ponzu Citrus Sauce* (or you can use soy sauce)
1/4 cup cornstarch
1/2 cup heavy cream
1/4 cup minced fresh chives
1/4 t.  finely grated lemon zest

Adjust oven rack to middle positron, and heat oven to 375. Grind (or you can use a blender) shitakes in a spice grinder until finely ground. You should have about 3 T. Bring 4 cups of water, thyme, bay leaf, garlic clove, 3/4 t. salt, and baking soda to boil in a medium oven proof saucepan over high heat. Add rice and return to boil. Cover saucepan, transfer to oven, and bake until rice is tender, 35-50 mins. Strain rice through fine-mesh strainer set in 4-cup liquid measuring cup; discard thyme, bayleaf and garlic clove. Add enough water to reserved cooking liquid to measure 3 cups. Melt butter in Dutch oven over med.*-high heat. Add crimini mushrooms, onion, minced garlic, tomato past, 3/4 t. salt, and 1 t. pepper. Cook, stirring occasionally, until vegetables are browned and dark fond develops on the bottom of the pot, 15 mins. Add sherry, scraping up any browned bits, and cook until reduced and pot is almost dry, about 2 mins. Add ground shitake mushrooms, reserved rice cooking liquid, broth, and Ponzu, and bring to boil. Reduce heat to low and simmer, covered until onion and mushrooms are tender, about 20 mins. Whisk cornstarch an remaining 1/4 cup water in small bowl. Stir cornstarch slurry into soup, return to simmer, and cook until thickened, about 2 mins. Remove pot from heat and stir in cook rice, cream, chives, and lemon zest. Cover and let stand for 20 mins. Season with S&P to taste. I would serve a French style flatbread baked with Emmental cheese, a shredded iceburg lettuce salad with hearts of palm rings, and freshly snipped green onions with Trader Joe's Goddess dressing, and buttered radish slices (see a previous blog) with this soup. YUMOLA!!!!

"We must lose what we think we know so that we can come to see what we least expect."

Have FUN today.

Love,

MM

Mussels and Linguine in Coconut Lemongrass Broth

Woweeeeeeeeee:
(serves 4)

2 stalks fresh lemongrass
2 t. safflower oil
2 large shallots, thinly sliced
1/2 t. minced garlic*
1 cup low sodium chicken broth
1 cup low-fat coconut milk
2/3 cup chopped fresh cilantro, divided (again, I would use flat leaf parsley*)
1 t. fish sauce
2 lbs. mussels, scrubbed
2 T. fresh lime juice
8 oz. linguine
1* small jalapeno, thinly sliced with all seeds and white pith removed (wear gloves*)

Trim bases and discard all but bottom 2" of lemongrass. Peel away fibrous outer layers and finely chop tender, inner portions. In a large saucepan on med.-low heat, heat oil. Add lemongrass, shallots, and garlic. Cook for 2-3 mins., stirring frequently until soft. It's gonna smell amazing in your kitchen at this point!!!!!  Add broth, coconut milk, scant 1/2 cup cilantro, and fish sauce. Increase heat to med.-high, cover and bring to a gentle boil. Bring a large pot of salted* water to a boil. Meanwhile, fit a metal steamer basket in the saucepan with broth mixture and add mussels. Cover and cook until shells open, 16-24 mins. depending on size. (Note: start checking after 16 mins., and use tongs to transfer cooked mussels to a bowl as they open.) Discard any mussels that do not open. Transfer broth to a large heat-proof cup and add lime juice. To boiling water, add pasta and cook al dente according to package directions. Drain. Divide pasta and mussels among serving bowls. Pour broth evenly over each serving. Sprinkle with remaining cilantro and chiles. Serve with chunks of the darkest, thickest bread you can find for dipping in the sauce*. YUMOLA!!!!

OBTW, the shrimp salad (yesterday's blog) was superb!!!!!

"So be grateful and joyful - for isn't it true? What you don't have is much less than what you do."

Have FUN today!!!!!

Love,

MM

Bacony Roasted Chickpeas

Here's a bonus one since I missed a day this month - watch out, they're addictive:
(makes 2 cups)

2 15oz. cans low sodium* chickpeas, drained, rinsed well, and patted VERY dry with paper towels*
3 thick cut bacon slices, coarsely chopped
2 bay leaves (I get to pick these off my tree!!)
Sea salt*
Freshly ground pepper
1 t. Old Bay Seafood Seasoning

Toss the chickpeas with the bacon and bay leaves on a rimmed baking sheet; season with S&P. Roast at 375 stirring occasionally, until chickpeas are crunchy, 60-70 mins. Toss with Old Bay. Serve warm or at room temp.

"Take small steps of love today."

Love,

MM

Sassy Shrimp Salad

This is what I am making for lunch today:
(serves just me)

1/4 lb. cooked  baby shrimp (not canned)
1/2 small celery stalk, finely chopped
1/4 cup nonfat plain Greek yogurt
1 t. dill
1 t. Dijon mustard
Dash of Tabasco
Sea salt and freshly ground black pepper
Tomato slices
Lemon wedges
Shredded iceberg lettuce

Mix the first 7 ingredients together. Arrange lettuce, top with tomato slices, a mound of the salad, and garnish with lemon wedges. I'll have this with cold red seedless grapes. Yumola.

Editor's note: I REALLY enjoy reading your comments, and encourage you to do so. Thanks to Pia, Sierra, Staci, and Sue. V. for their very nice feedback!!! If it seems complicated to leave comments on this site, you can e-mail me at piecesofrain2@hotmail.com.

"Practice self control today. Weigh carefully the consequences before you make a decision on how you are going to react."

And, have FUN today!!!!!

Love,

MM

Curried Crab, Granny Smith Apple, and Watermelon Salad with Arugula

This sounds YUMOLA to me:
(4 servings)

3 T. Extra-Virgin Olive Oil (EVOO)
2 T. finely chopped Granny Smith apple
1 T. finely chopped sweet* white onion
1&1/2 t. mild curry powder
A tiny pinch of saffron threads, crumbled (optional*)
1 T. finely chopped cilantro (I would use flat leaf parsley)
1 T. finely chopped lemon mint (I grow this on my balcony farm)
1/2 cup light* mayo
Sea salt and freshly ground pepper
1 lb. jumbo lump crab meat, picked over for shells*
Four 1/2" thick, half-round watermelon slices from a large seedless* watermelon, rind removed
2 T. plus 1 t. fresh lime juice
5 oz. arugula

In a saucepan, heat 1 T. of the oil. Add the apple, onion, curry and saffron and cook over moderate heat until the onion is softened, 5 mins. Remove from the heat and stir in 1 t. water; let cool. Scrape the mixture into a mini food processor. Add the mayo and process. Transfer the mayo to a bowl and add the cilantro and mint. Season with S&P, then fold in the crab meat. Cut each slice of watermelon into 2 triangles and transfer to 4 plates. Season with S&P and sprinkle each plate with 1 t. lime juice. Mound the crab salad on the watermelon. In another bowl, toss the arugula with the remaining 1 T. of lime juice and the remaining 2 T of oil and season with S&P. Arrange the arugula on the plates and serve with mini Triscuits*.

"A life filled with love, hope and faith receives the fruit of the Spirit, and the fruit of the Spirit is love, joy, peace, patience, kindness, goodness, faithfulness, gentleness, and self control". AMEN!!!!

Have FUN on this beautiful day.

Love,

MM

MM's Simple Steak and Campari Tomato Sammie

I just made this for my breakfast (it would also be DELISH with a fried egg on top of the meat) using leftover marinated steak from V. day:
(serves one and causes tail-waggin' cuz it's SO good)

Steak, sliced super thin
Campari tomato, thinly sliced
Sea salt
Lite mayo (lots)
Sour dough Eng. muffin, toasted

I liberally slathered mayo on my muffin halves, placed the steak strips on the bottom one, and topped them with tomato slices seasoned with salt. Cut in half (for civility), and enjoy!!! Think now I will have pear spears spread with Laughing Cow Light Blue Cheese. YUMOLA.

LAUGH today!!!!!

Love,

MM

Crispy Rosti with Fried Eggs

Rosti is a large potato pancake made famous by the Swiss (hmmmmm - I don't have any readers from Switzerland):
(makes four servings)

3 russet potatoes (about 1&1/2 lbs.)
Sea salt*
Johnny's Garlic Spread*
6 T. (3/4 stick) butter*, divided
Freshly ground black pepper
4 oz. raclette or Gruyere cheese, sliced
4 large eggs
Flat leaf parsley, chopped

Place the potatoes in a large saucepan, add cold water to cover, and season generously with salt. Bring to a boil; reduce heat and simmer until the tip of a pairing knife slides easily about 1/2" into potatoes, 8-10 mins.
Drain potatoes and let cool. Chill until firm, about 2 hours (this makes the grating step easier). Preheat oven to 300. Peel potatoes. Using the large holes of a box grater, grate potatoes into a large bowl. Melt 4 T. butter in a 12" ovenproof skillet oven med.-low heat. Add potatoes. Season with Johnny's and pepper; press gently to compact into a round pancake shape*. Cook, occasionally shaking pan to loosen, until bottom is golden brown and crisp, 15-20 mins. Slide rosti onto a plate. Carefully invert skillet over plate and flip to return rosti to pan, browned side up. Dot 1 T. butter around the edge, allowing it to melt around and under rosti. Season with Johnny's and pepper, and cook until second side is golden brown and center is tender, 10-15 mins. longer. Top orsti with cheese and bake until cheese melts, 5-8 mins. Meanwhile, melt remaining 1 T. butter in a large nonstick skillet over med.-low heat. Crack eggs into skillet and cook until white are just set, about 4 mins. Cut rosti into quarters, top with eggs, and garnish with parsley. Serve with fresh fruit bites*.

Discover a hidden talent today, and USE it!! Have FUN and Happy Friday!!!

Love,

MM

Ghirardelli Milk Chocolate Mint* Fondue

I felt compelled you give you, Dear Readers, a chocolate Happy Valentine's Day recipe:
(makes 4 servings)

1&1/4 cups heavy cream*
1 t. pure vanilla extract
1/8-1/4 t. mint extract*
2 T. butter*
12 oz. Ghirardelli Milk Chocolate* bar, broken or chopped into 1" pieces
2 T. chocolate liqueur
Toasted coconut shreds*

In a medium saucepan combine cream, vanilla, mint, and butter. Heat over med. just til simmering. Remove from heat and stir in chocolate pieces and chocolate liqueur until it is melted and completely smooth. Serve with apple and pear slices, bananas, strawberries, melon, cake, cookies, pineapple spears, and have a bowl of the coconut shreds for a topping to their prize!

Live with Love today, and have FUN!!!

LOVE,

MM

Lightened-Up Oysters Rockefeller

So, the Big Valentine's Day is tomorrow, and you KNOW what they say about eating  oysters.....................   :)
(makes 12 oysters)

Rock salt
12 fresh oysters, shucked, bottom shells and juices reserved
3 tightly packed cups fresh spinach, trimmed and de-stemed*
1 tightly packed cup fresh Italian parsley
2 T. butter*
1 cup finely chopped fennel bulb, pluss fronds for garnish
1/2 cup sliced scallions, light green and white parts only
1/2 cup 2% milk*
1 T. capers, drained
1 T. fresh lemon juice
1/4 t. Tabasco*
3/4 cup grated Parmesan cheese
Lemon wedges, for garnish

Arrange oven rack in highest position. Preheat oven to 450. Spread a layer of rock salt (or crumpled foil) across the bottom of a large, rimmed baking sheet. Arrange oyster bottom shells on sheet and return oyster meat to each. Bring a med. pot of water to a boil. Add spinach and parsley and cook for 30 secs. Drain. When cool enough to handle, squeeze spinach and parsley with several layers of paper towels to remove excess water. Transfer to a cutting board and finely mince. In a large nonstick skillet, melt butter on med. high. Add fennel and scallions and saute, stirring occasionally, until very tender, 6-8 mins. Add spinach and parsley, milk, capers, lemon juice, hot sauce, and reserved oyster juice. Cook until slightly reduced and heated through, about 3 mins. Spoon spinach mixture and a small amount of accompanying juices into oyster shells, dividing evenly. Top with cheese and bake on upper rack until cheese melts, and lightly* browns, 12-15 mins. Serve oysters on a plate covered with rock salt. Garnish with lemon wedges and fennel fronds.

Just the facts, Jack: "Oysters are a low-calorie, high-protein food that are rich in zinc, as well as iron, calcium and vitmens A and B12. As an antioxidant, zinc is especially benefial to the body's immune system, and it can help speed up the healing process after an injury. In addion, zinc can help stimulate your sense of smell." And, there you have it!!

"The secret to contentment is having an attitude of thankfulness and satisfaction."

Have FUN today!

Love,

MM

Buttered Radish Slices

OMGOSH, these are SO easy and SO incredibly GOOD:
(makes as many as you like, and you'll want LOTS!!)

Med. to large radishes
Softened butter
Lime Beer Salt* (I found this at Bartell - you can make your own by grinding sea salt coarsely into lime
     juice and letting it dry*)
Freshly ground pepper

De-stem and de-root the radishes. Wash. Slice into crisp rounds. Spread each lightly with butter. Sprinkle with lime salt, and pepper. YUMOLA. I am kinda getting addicted to these. :)

"Any injustice in this lilfe is offset by the honor of choosing our destiny in the next."

Have FUN today!!

Love,

MM

MM's Crock Pot Sloppy Joes

I made this yesterday to the delight of Mr. and Mrs. Peep (and Me!!):
(3-4 servings - can be doubled and frozen)

1&1/3 lb. ground beef
1 small sweet white onion, cut in tiny dice
6-7 T. ketcup
3 T. yellow mustard
3 T. Stubbs BBQ Sauce (YUMOLA - got it at Costco, but Safeway also has it)
3 T. Worcestershire sauce
1&1/4 t. white wine vinegar
3 T. water
1/2 t. chili powder
1 t. Sugar in the Raw
Kings Sweet Hawaiian Rolls
Dill pickles

Brown burger with onions. Drain well. Put into crockpot. Add rest of ingredients. Cook on low 4 hours. Serve on Kings Sweet Hawaiian Rolls with lots of tiny diced dill pickles. These would be good with crispy tator tots, and raw baby carrots with a side of ranch dressing.

Be a Blessing to someone today! And, have FUN.

Love,

MM

Red Raspberry Creme Brulee!!!!!!

WHAT? This sounds amazingly YUMOLA to me:
(makes 6 servings)

1 can (21 oz.) raspberry pie filling
1&1/2 cups heavy whipping cream
6 egg yolks
6 T. sugar
1/4 cup Sugar in the Raw*
Mint sprigs*
Fresh raspberries*

Coat six 6 oz. ramekins or custard cups with cooking spray. Spoon a scant 3 T. pie filling into the bottom of each ramekin; set aside. In a small saucepan, heat cream on med. low until bubles form around sides of pan. In a small bowl, whisk egg yolks and sugar. Remove cream from the heat; stir a small amount of hot cream into egg mixture to tempor. Return all to the pan, stirring constantly. Pour into prepared ramekins. Place in a baking pan; add 1" of boiling water to pan. Bake, uncovered at 325 for 30-35 mins. or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 mins. Spoon remaining pie filling over tops. Let cool until til is just warm. If using a creme brulee toarch, spinkle custards with Sugar in the Raw. Heat sugar with the torch until caramelized (you can also do this under the broiler - watch carefully!)Serve immediately garnished with a mint sprig, and a raspberry.

"Passion might light the fire, but patience keeps it burning". Rejoice in this glorious day that God has given YOU. Make the MOST of it, and have FUN!!

Love,

MM 

Jenga Ribs

Some times ya just get a hankerin' for REALLY good ribs:
(4 servings)

1 T. plus 1 t. garlic powder
1 T. sea* salt
1 T. (packed) light brown sugar
1 T. smoked* paprika
2 t. chili powder
2 t. freshly ground pepper
2 t. ground cumin
2 t. onion powder
1 t. ground cinnamon
1 t. ground coriander (I would use a mortar and pestle and ground the whole seeds - WAY better)
2 racks St. Louis style pork spareribs (4-4&12 lbs.)
Prepared BBQ sauce (I used Stubbs which is DELISH)

Whisk together all dry ingredients. Preheat oven to 300. Rub ribs all over with spice blend, pressing it into the meat, and wrap each rack individually in foil; crimping the seams to seal tightly. Place on a rimmed baking sheet. Bake ribs until fork-tender, about 3 hours. Let rest 10-15 mins. Increase oven temp. to 425. Cut racks between bones into individual ribs. Divide ribs between 2 foil line baking sheets, and bake until golden brown 15-20 more mins. CHECK. Layer ribs on plates in alternating directions - 3 ribs per layer. Serve with ramekins of warm sauce, MM's Baked Beans, and MM's Potato Salad (see blog archives for recipes).

Today, "Humble yourself with your sins and failures, then take the gifts and abilities you have been given and run with them!"

And, don't forget to have FUN.

Love,

MM

*Editor's note for all my new (and most welcome) readers - the asterisk signifies my additions or changes.

Creamy Pappardelle with Leeks and Smoked* Bacon

This would be fab. for Brunch, Lunch, or Dinner:
(6 servings)

2 T. EVOO
1 T. unsalted butter
4 pieces of bacon, cut into 1/2" pieces
2 medium leeks, white and pale green parts only, halved lengthwise, sliced crosswise
Sea* salt
3/4 cup heavy cream
2 t. chopped fresh thyme
1 lb. lemon-pepper* papparadelle (Trader Joe's - thanks to Sue V. for the rec.)
1 cup finely graded Grana Padano or Parmesan cheese
Fresh snipped garlic chives*

Heat oil and butter in a large heavy pot over med. heat. Add bacon and cook, stirring often, until fat is rendered and bacon is crisp, 5-6 mins. Add leeks and season with salt. Increase heat to med.-high and cook, stirring often, until leeks begin to brown, 5-8 mins. Add cream, thyme, and 1/2 cup water. Bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce is thickened and coats the back of a spoon, 5-8 mins. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally until al dente. Drain pasta, reserving 2 cups pasta cooking liquid. Add pasta, cheese, and 1 cup pasta cooking liquid to sauce and stir to coast. Increase heat to med. and continue stirring, adding more cooking liquid as needed, until sauce coats pasta. Sprinkle with chives.

"Remembering God's goodness puts a song in your heart." So, sing and have fun today.

Happy Friday!!!!

Love,

MM

Shrimp Seviche Tostada with Fennel and Grapefruit

The fish will "cook" in the marinade, and this one is low in fat and high in protein:
(makes 6 servings)

1 lb. fresh* shrimp, peeled, deveined, and halved lengthwise
4 cups water
Sea salt*
1/4 cup orange juice
1/4 cup fresh lime juice
1 fennel bulb, cut into julienne strips
1/4 cup finely chopped red onion
1 ruby red grapefruit, peeled, sectioned, and chopped
1 medium orange, peeled, sectioned, and chopped
1 T. snipped fresh fennel fronds*
1 T. snipped fresh tarragon leaves*
1 fresh red Anaheim chile pepper, seeded and finely chopped (wear gloves*)
2 avocados, halved, seeded, and peeled
Tabasco sauce*
6 tostada shells (toasted, if desired)
4 cups shredded iceburg lettuce
1/3 cup petitas (pumpkin seeds), toasted
Snipped fresh dill*

In a sauce pan bring the water and 1 t. salt to boiling. Add shrimp.. Simmer, uncovered, for 1-2 mins or until shrimp turn opaque, stirring occasionally. Rinse shrimp under cold running water; drain. Transfer shrimp to a large bowl. Immediately add orange juice and lime juice. Stir in fennel strips, red onion, grapefruit, fennel and tarragon snipped fronds, and chile pepper. Cover and chill for 2-4 hours. Season seviche to taste with salt before serving. In another bowl, use a fork to mash the avocados: season to taste with salt and hot sauce. To assemble tostadas, spread shell with a layer of the avocado mixture. Top with lettuce and seviche; garnish with pepitas and dill. Serve with an ice cold Tecate with a wedge of lime or a glass of iced tea.

"Conduct is the best proof of character".

Have responsible FUN today!!

Love,

MM

Quick Pickled Red Onions

These are a wonderful accompaniment for all kinds of meat, fish, and fowl (also GREAT on salads):
(makes 6 1/4 cup servings)

1 red onion, cut into 1/2" thick slices
1/4 cup grapefruit juice
2 T. orange juice
2 T. freshly squeezed* lime juice
1 t. coarse sea salt
1 t. oregano, crushed
1 clove garlic, minced
1/4 t. freshly* grated pepper

Preheat broiler. Arrange red onion slices on a 15x10x1" baking pan. Broil 4-5" from the heat for 8-10 mins. or until charred and tender, turning once halfway through broiling time. When cool enough to handle, separate onion into rings, discarding any large dry blackened pieces. In a medium bowl combine onion, grapefruit juice, OJ, lime juice, salt, oregano, and pepper. Cover and chill for a least 2 hours or up to 24 hours before serving.

"Revenge imprisons us; forgiveness sets us free".

Have FUN and LOL today!!!!

Love,

MM

Mandarin Pork Salad

Great mix of flavors that will pop in your mouth:
(2 servings)

1 pork tenderloin (1/2 lb.) - you can also use chicken or turkey*
3 cups torn mixed salad greens
1 snack size cup (4 oz.) Mandarin oranges, drained
1/2 small red onion, thinly sliced
1/4 cup crumbled herb* goat cheese
1/4 cup canned sliced pickled* beets, julienned
2 T. minced fresh parsley*
1 t. finely chopped seeded jalapeno pepper (wear gloves!!*)
2 T. white* balsamic vinegar
2 t. EVOO
1/2 t. sea* salt
1/4 t. freshly ground pepper*

Grill or broil pork 8-10 mins. on each side til the internal temp. reaches 160. Let rest to redistribute juices. Meanwhile, in a large bowl, combine salad greens, oranges, onion, cheese, beets, parsley, and jalapeno. Transfer to a serving platter. Whisk the vinegar, oil, and S&P together in a small bowl. Thinly slice meat; arrange over salad and drizzle with dressing.

"He is rich who is satisfied with what he has." Have a Happy Monday!!

Love,

MM

6 Suggestions for a Super Bowl of Nachos

Finally, (through the heartbreak of both my teams, the Broncos and the Seahawks losing in the playoffs) the Big Game is here, and I offer some more tasty treats for the sampling:

1. CALI-MEX: dress french fries with pork carnitas, tomatillo salsa, pickled* jalapenos, and lots of pepper jack* cheese. Finish with sour cream, chopped cilantro, and a squeeze of lime.

2. BLT PLUS: Top tortilla chops with chopped cooked bacon, lettuce and tomato. Caramelized onions, green olives, banana "sport"* peppers, and avocado are great add-ons, too.

3. BBQ-RRIFIC: Pile pulled pork, Stubbs* BBQ Sauce, sharp*cheddar cheese, and chopped fresh jalapenos on ranch flavored Doritos*.

4. OLD CHICAGO: Italian sausage, pepperoni, shredded mozzarella, chopped pepperoncinis, on tortilla strips* with a side of homemade pizza sauce.

5. SHRIMP COCKTAIL: Lemon juice-dressed cocktail shrimp, chopped green onions, and cocktail sauce on lime flavors tortillas*.

6. SWEET FINISH: Start with sweet potato chips. Pour melted milk* (or dark) and white chocolate on top. Sprinkle with mini chocolate chips, almonds or peanuts, toasted coconut, and chopped dried fruit.

"Do not wear yourselves out with analyzing and planning. Instead let tthankfulness and trust be your guides through this day". And, have FUN!!!

Love,

MM

Sweet Heat Bacon Guacamole

How many of these can I do for you, Stacie? Here's one more for the Super Bowl:
(serves 12)

4 Hass avocados, skins and pits removed
4 t. lime juice
1/2 ground cumin
1 t. sea* salt
1/4 t. freshly ground* pepper
1/2 lb. hickory smoked* bacon
Olive oil* cooking spray
Brown sugar
Hot sauce or pico de gallo* to taste
1 t. garlic powder
2 small tomatillos, chopped*
Tortilla chips or Frito Scoops

Line a rimmed baking sheet with foil, then set a wire rack over it. Coat the rack with cooking spray. Arrange bacon evenly on the rack. Sprinkle the tops of the bacon liberally with brown sugar. Bake at 350 for 20 mins., or until bacon is lightly browned, crisped and the sugar has caramelized. Let the bacon cool, then cut into bite size chunks. In a medium bowl, use a fork or potato masher to mash the avocados. The guacamole should be mostly smooth, but with visible chunks. Mix in the lime juice, cumin, garlic, hot sauce, tomatillos, and 3/4 of the candied bacon. Sprinkle the remaining bacon over the guacamole, and serve at room temp. with tortilla chips or Frito Scoops.

"Rejoice in all that God has done for you", and have FUN today!!!!!

Love,

MM

Avocado Salsa

A fun, different salsa for the big day:
(28 servings)

1&2/3 cups frozen charred corn*, thawed (again, I get this at Trader Joe's - GREAT)
2 cans (2&1/4 oz.) sliced ripe olives, drained
1 med. sweet red pepper, chopped
1 small sweet* white onion, finely chopped
5 garlic cloves, minced
1/3 cup olive oil (EVOO)
1/4 lemon juice
3 T. cider vinegar
1 t. dried oregano
1/2 t. sea* salt
1/2 t. freshly ground pepper
4 medium ripe avocados, peeled
Tortilla chips or Fritos Scoops*

In a large bowl, combine corn, olives, red pepper, and onion. In a small bowl, combine garlic, oil, lemon juice, vinegar, oregano, S&P. Pour over corn mixture, and toss to coat. Cover and refrigerate overnight. Just before serving, chop avocados, and stir into salsa. Serve with chips.

"Guard your thoughts and your mouth diligently today, and make good choices."

Greetings from Vegas where it was sunny and 63 yesterday (a far cry from the RAIN in WA). I've got a room on the 22nd floor of the Flamingo with a fabulous view of the Bellagio fountains. SWEET!!

Love,

MM