Creamy Au Gratin Potatoes

The Perfect accompaniment to your ham, lamb, turkey, or tofurkey feast:
(serves 4)

4 russet potatoes, sliced into 1/4" slices
1 sweet* white onion, diced
2 cloves of garlic, minced
Sea* salt and freshly ground pepper to taste
3 T. plus 1 T. butter
3 T. all-purpose flour
1/2 t. sea salt
2 cups milk
2* cups shredded extra-sharp* cheddar
Panko bread crumbs*
Shredded Pecorino Romano*
Garlic chives* for garnish

Preheat oven to 400. Butter a 2 qt. casserole dish. Saute onion and garlic in 1 T. butter til onions are translucent. Layer 1/3 potatoes into bottom of baking dish. Top with 1/2 onion and garlic mixture and 1/3 cup cheese. Repeat with next 1/3 of potatoes, o&g mix, and 1/3 cup cheese. Finish with the rest of the potato slices and rest of the cheese. In a medium size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one min. Stir in milk. Cook until mixture has thickened. Pour over potatoes. Sprinkle Pecorino over top, and a light layer of Panko. Cover with foil. Bake 1&1/2 hours in oven. Remove the foil for the last 15-20 mins. Let sit for 10 mins. before serving, and garnish with chives. There will be No left-overs!!

"Work to achieve a beautiful simplicity in your life - a time for everything, and everything in its time."

Have FUN in the SUN today!!

Love,

MM

BONUS

OBTW, in case you missed "MM's Ham in a Crockpot" last year, check out my blog on April 6, 2012, K?

MM

Corn Dog Mini Cornmeal Muffins - What?!!!

Saw this in the paper - great for Major League Baseball's opening night:
(makes muffins)

1 cup fine* cornmeal
1/2 cup all-purpose flour
2 T. packed light brown sugar
1 T. baking powder
1 t. sea* salt
1/2 t. baking soda
1 cup buttermilk (or make your own with milk and lemon juice or vinegar*)
1/2 cup milk
2 T. butter*, melted
1 large egg
1 cup shredded extra sharp cheddar
5 hot dogs (I use ones w/o 'traits or 'trites)
Gulden's Brown Mustard
Yellow Mustard
Balsamic* Ketchup
Sour Cream
Honey Mustard

Preheat oven to 400. Grease a 24 cup mini-muffin tin generously with shortening or non-stick spray. In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, salt and baking soda. In a large bowl, combine the buttermilk, milk, butter and egg. Stir in the dry ingredients and cheese just until combined. Spoon a generous T. of batter into each muffin tin. Add a few pieces of hot dog to each muffin cup. Bake for 10-12 mins., or until golden brown. Let the muffins cool for 10-15 mins. in the pan before removing. Serve warm with desired dipping sauce.

Today, think about what happened on this day so many years ago...........

Love,

MM

MM's Roasted Leg of Lamb

Here's the main event of my Easter feast this year:

Leg of lamb
4-5 garlic cloves cut into quarters lengthwise with points
EVOO
Sea salt
Freshly ground pepper
Fresh rosemary leaves
True Lemon (cyrsyallized lemon)

Rub lamb all over with olive oil. Cut little slits over top and side of lamb. Insert garlic.Season with S&P, rosemary, and lemon. Roast at 425 for 10 mins. Reduce oven heat to 325. Continue to bake til meat thermometer reaches 140. Remove and tent with foil. Let rest at least 10 mins. before carving. I will be serving cheesy scalloped potatoes, and green beans with garlic Caesar sliced almonds in a butter sauce, along with MM's Horseradish Sauce -  The aroma will be divine!!

"If you want to be a person with large vision, you must cultivate the habit of doing the little things well."

Have Fun today!!

Love,

MM

Philly Mini Cheesecakes

How PERFECT are these for Easter or ANY celebration:
(makes 18)

18 cup muffin tin or you can use mini's* for the kids - of all ages :)
Paper muffin liners
1 cup graham cracker crumbs (put crackers in a sealed baggie, and roll a soup can over to crush*)
3/4 cup plus 2 T. sugar, divided
3 T. butter*,
3 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
1 t. good* vanilla extract
3 eggs
1 cup whipping cream
2 cups fresh blueberries, strawberries*, cherry pie filling*, or Nutella*
Sliced almonds*
1 T. lemon zest

Heat oven to 325. Mix graham crumbs, 2 T. sugar, and butter until blended; press into bottoms of 18 paper-lined muffin pan cups. Beat cream cheese, remaining sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crusts. Bake 25-30 mins. or until centers are almost set. Cool completely. Refrigerate 2 hours. Beat whipping cream with mixer on high speed until stiff peaks form; spread onto cheesecakes. Top with fruit, or chocolate spread - or chocolate curls*, almonds, and lemon zest (except on the chocolate - you could decorate them with a sprig of fresh mint*. Also try toasted shredded coconut on top of the chocolate* = YUMOLA to me!!!!!!)

"There is a common denominator in any form of greatness - reliability."

Have FUN on this Wednesday!!

Love,

MM

Moroccan-Spiced Sweet Potato Salad

Mixing it up a bit - this would be a diff. twist possibility for your Easter feast (especially if you are serving lamb, like I am):
(makes 6 servings)

2 T. EVOO
1 cup finely diced sweet* white onion
Sea Salt
1 t. grated fresh ginger
1 t. ground cumin
1/2 t. smoked* paprika
1 lb. orange-fleshed sweet potatoes, such as garnet yams, cut into 1/2" cubes
1/2 cup water
1/4 cup freshly squeezed orange juice, preferably blood orange juice
1 t. grated orange zest
1 t. grated lemon zest
2 T. freshly squeezed lemon juice
2 T. Grade A* maple syrup
12 kalamata olives, cut in half
1/4 cup finely chopped fresh flat-leaf parsley
1/4 cup almonds or shelled pistachios, toasted and coarsely chopped

Heat the olive oil in a deep skillet over med. heat. Add the onion and a generous pinch of salt, and saute until slightly golden, about 5 mins. Add the ginger, cumin, and paprika and saute for 1 min. Add the sweet potatoes, water, orange juice, oarnge and lemon zest, and 1/2 t. salt and stir to combine. Decrease the heat to med.-low, cover and cook for 15 mins. Uncover and cook, stirring occasionally, until the sweet potatoes are tender, and the liquid is reduced to almost a glaze, about 5 mins. Add the lemon juice, maple syrup, and olives and stir gently to combine. Taste; you may want to add a pinch of salt of a squeeze of lemon juice. Transfer to a bowl and sprinkle with parsely and almonds. Serve at room temp.

"Cover someone with encouragement, cover them with tender-loving care, cover them with protection. Cover them with a cloak of love."

Have FUN today.

Love,

MM

Emerald Asparagus and Sweet Onion Deviled Eggs

Not to take anything away from your AMAZINGLY Good deviled eggs, Sue V., but here is a Spring suggestion:
(makes 24)

1 dozen hard-boiled eggs
12 eggs
12 spears of baby/pencil thin* asparagus, bottoms trimmed
3 T. light mayo
3 T. sour cream
1 t. fresh lemon juice
1/2 t. sea* salt
1/2 t. finely chopped lemon mint*
1/2 t. finely chopped fresh dill*
2 T. finely minced sweet white onion
Smoked paprika*

In a medium pot, bring 4 cups of water to a boil, than add the asparagus and quickly blanch tor 30 secs. Immediately remove the asparagus, and run under cold water or plunge them into a ice-water bath to stop the cooking process* Drain well. Cut off the tops and slice them in half lengthwise; reserve for garnish.
Slice the stems (you should have about 1/2 cup) and puree in a processor with the mayo., sour cream, lemon juice and salt, until smooth. Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the white halves on a platter, cover and refrigerate. With a fork, mash the yolks to a smooth consistency. Add the pureed asparagus mixture and mix until smooth (you can also do this using an electric mixer with a whip attachment). Stir in the mint, dill, and onion.Taste and season accordingly. Spoon the mixture into a pastry bag (or cut the corner of a quart size baggie*) fitted with a plain or large stir tip, then pipe the mixture evenly into the egg-white halves. You can also fill them with a spoon. Top each with an asparagus tip and sprinkle with paprika. These will be devoured in a Flash!!!!

"A thankful attitude become a grid through which you perceive life."

Have FUN out there (or in there) today!!!

Love,

MM

Smoked Salmon Dill Spread with Capers

Treat yourself to this tonight while you're watching movies:
(serves 8)

8 oz. boneless, skinless wild caught Pacific smoked salmon fillet, roughly chopped
1 t. EVOO
1 T. orange juice
1/2 t. lemon zest*
1/4 t. ground cumin
1 T. finely chopped red onion*
1 t. capers, drained*
1/4 t. each sea* salt and freshly ground pepper
2 T. finely chopped fresh dill, plus additional sprigs for garnish

In a food processor, pulse all ingredients except dill until finely chopped. Transfer to a bowl and gently fold in dill. Refrigerate til chilled. Garnish with dill fronds, and serve on La Panzanella Mini Rosemary Croccantini (I have demo-ed these MANY times at Costco, and found the Mini ones at Bartell), with a side of lemon wedges. "Did you know that Wild Pacific Salmon is one of the richest sources of omega-3, which your healthy brain relies on to function properly?"

"Community is where humility and glory touch."

Have FUN on this wonderful Saturday!!

Love,

MM

Herbed Pork Scaloppini

Happy FRIDAY!!! Thanks to Curt for this one:
(serves 4)

1 large pork tenderloin (about 1 lb.), cut into 4 equal pieces and pounded to 1/4" thick
Sea* Salt
Freshly ground pepper*
5 T. butter*
2 garlic cloves, minced
3/4 cup low sodium chicken broth
2 T. lemon juice
1 t. brown sugar
1/4 t. fresh tarragon, chopped
1/4 t. fresh garlic* chives, chopped
1/4 t. lemon* basil, chopped (see, wouldn't it be FUN to snip these from your herb "farm"? - DO it!!)
Parsley sprigs for garnish
Lemon wheels for garnish

Pat cutlets dry with paper towels and season with S&P. Melt 1 T. butter in large skillet over med. heat. Cook 2 cutlets until golden brown and cooked through, 1-2 mins. per side. Transfer to platter and tent with foil. Repeat with additional 1 T. butter and remaining cutlets. Add garlic and additional 1 T. butter to same skillet and cook until fragrant, about 30 sec. Stir in broth, lemon juice, sugar, and any accumulated pork juices and simmer until slightly thickened, about 5 mins. Remove from heat; whisk in herbs and remaining butter. Place buttered wide egg noodles on plates; top with cutlets. Pour the sauce equally, and garnish with parsley and lemon. I think I would serve garlic/Ponzu Citrus Sauce by Kikkoman/EVOO roasted pencil thin asparagus sprinkled with toasted sesame seeds with this. Man, oh Man!!!

"To console does not mean to take away the pain, but rather to be there and say, 'You are not alone, I am with you. Together we can carry the burden. Don't be afraid. I am here.' That is consolation. We all need to give it as will as to receive it." Cool Beans.

Have FUN today, TGIF!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Love,

MM

Roast Turkey Breast with Spinach-Blue Cheese (or Feta) Stuffing

Nuff said:
(makes 12-14 servings)

1 frozen whole boneless turkey breast, thawed (3&1/2 to 4 lbs.)
Non-stick cooking spray
1 package (12 oz.) frozen chopped spinach, thawed and squeezed dry
2 oz. crumbled Blue Cheese, or Feta
2 oz. cream cheese with chives*
1/2 cup finely chopped green onions
4&1/2 t. Dijon mustard
4&1/2 t. dried basil
2 t. dried oregano
Freshly ground* black pepper to taste
Smoked paprika*

Preheat oven to 350. Coat roasting pan and rack cooking spray. Unroll turkey breast; rinse and pay dry. Place between 2 sheets of plastic wrap. Pound turkey breast with flat side of meat mallet to about 1" thick. Remove and discard skin from one half of turkey breast; turn meat over so skin side (on other half) faces down. Combine the spinach, BC or Feta, cream cheese, green onion, mustard, basil, and oregano in a medium bowl; mix well. Spread evenly over turkey breast. Roll up turkey so skin is on top. Carefully place turkey breast on rack; sprinkle with pepper and paprika. Roast 1&1/2 hours or until no longer pink in center of breast. Remove from oven and let stand 10 mins. before removing skin and slicing into 1/4" pieces. I would serve this with pirogis sauteed in butter and sweet white onions, and topped with sour cream. Wow!!

"Be faithful to all your commitments today", and have FUN!!!

Love,
MM

Citrus Cheesecake

Here's a zesty one for the first day of SPRING:
(12-14 servings)

Pie crust:
Girl Scout Lemon Cookies (finely crushed in a baggie*)
3 T. butter, softened

Filling:
5 packages (8 oz. each) cream cheese, softened
1&3/4 cups sugar
3 T. flour
1&1/2 t. grated lemon peel
1&1/2 t. grated orange peel
1/4 t. vanilla extract
5 eggs, lightly beaten
2 egg yolks, lightly beaten
1/4 cup heavy whipping cream

Topping:
1&1/2 cups (about 12 oz.) sour cream
3 T. sugar
1 t. vanilla extract
1/2 t. lemon zest*
1/2 t. lime zest*
Thin wedge quarters of lemon and lime*

Melt butter. Place cookie crumbs in a large bowl. Pour in butter, and mix to moisten. Press into the bottom and up the sides of a glass pie pan. In another large bowl, beat the cream cheese, sugar, flour, peels and vanilla til smooth. Add eggs and yolks; beat on low speed just until combined. Sir in cream just until combined. Pour into crust. Bake at 400 for 10 mins. Reduce heat to 325 and bake 55-65 mins. or til center is almost set. Cool on wire rack. Carefully run a knife around edge to loosen. Cool 1 hour longer. For the topping, combine sour cream, sugar, and vanilla. Spread over cheese cake. Refrigerate overnight. Before serving, sprinkle lemon and lime zest over cheesecake, and garnish the outer rim with thin slices of citrus. I would have a nice cup of Ginger Pear tea (Trader Joe's) to sip while enjoying this TREAT!!!!

"If you want to put a stop to mediocrity, to replace excuses with fresh determination, and procrastination with tough-minded perspective, YOU NEED DISCIPLINE."

Have FUN today (even tho it is raining cats and dogs out there = more GREEN renewal)!!!!

Love,

MM

August Moon Korean Ribs

Man, don't these sound YUMOLA:
(makes 8 servings)

1/3 cup water
1/3 cup Ponzu Citrus Sauce* (by Kikkoman)
1/4 cup thinly sliced green onions
3 T. dark sesame oil
3 T. honey
2 T. minced garlic
2 T. sesame seeds
1 T. grated fresh ginger
1 T. white* pepper
3&1/2 lbs. pork back ribs

To prepare marinade, combine all ingredients except ribs in a small bowl. Place ribs in a large sealable plastic food storage bag. Pour marinade over ribs, turning to coat. Seal bag. Marinate in refrigerator overnight. Bake at 350 for 35-45 mins. or until cooked through and browned, turning once. You can put them under the broiler for the last 5 mins., if you wish. I would make a multicolored coleslaw to go with these - with the addition of pineapple chunks and poppy seeds.

"Waiting patiently is suffering through the present moment, tasting it to the full, and letting the seeds that are sown in the ground on which we stand grow into strong plants."

Have FUN today!!!

Love,

MM

Deep South Ham and Redeye Gravy

This one is great for Breakfast, Lunch, or Dinner:
(4 servings)

1 T. butter
1 Ham steak (about 1&1/3 lb.)
1 cup Espresso* coffee
3/4 t. sugar
1/4 t. Tabasco* sauce

Heat large skillet over med.-high heat until hot. Add butter; tilt the skillet to coat bottom. Add ham steak; cook 3 mins. Turn, and cook 2 mins. longer or until lightly browned. Remove ham to serving platter, set aside, and keep warm. Add coffee, sugar, and Tabasco sauce to same skillet. Bring to a boil over high heat; boil 2-3 mins. or until liquid is reduced to 1/4 cup, scraping up any brown bits. Pour over ham. I would serve cheese grits with chopped mild green chiles, and sliced tomatoes with this. You can also add a poached egg.

"We are not doing our work as a competition with others, but simply to carry our own load."

Have FUN out there, but batten down the hatches, thar's a STRONG wind a'blowing this morning!!

Love,

MM

Irish Cream Chocolate Cheesecake!!

Happy St. Patrick's Day!! Yippee, and here is a DECADENT finale to your Corned Beef and Cabbage FEAST:
(serves 12)

1&1/2 cups Oreo* crumbs (put the cookies in a baggie, and roll a soup can over and over*)
1/3 cup confectioners' sugar
1/3 cup unsweetened cocoa powder
1/4 cup butter

24 oz. cream cheese, softened
1&1/4 cups white sugar
1/4 cup unsweetened cocoa powder
3 T. flour
3 eggs
1/2 cup sour cream
1/4 cup Irish Cream Liqueur
Whipped cream*
Green food coloring - mint, if you can find it*

Preheat over to 350. In a large bowl, mix together the cookie crumbs, confectioners' sugar, and 1/3 cup cocoa powder. Add melted butter and stir until well mixed. Pat into the bottom of a 9" spring form pan. Bake for 10 mins.; set aside to cool. Increase oven temp. to 450. In a large bowl, combine cream cheese, sugar, 1/4 cup cocoa powder, and flour. Whisk* until well blended and smooth. Add eggs - one at a time, mixing well after each addition. Blend in the sour cream and Irish cream liqueur. Pour filling over crust; bake for 10 mins. Reduce heat to 250, and continue baking for 1 hour. With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill before serving. Mix whipped cream with 4 drops of green food coloring. Put in a baggie and cut out a small corner. Decorate slices with a shamrock.

Make sure you wear GREEN today so you won't get pinched!!

An Irish Blessing ~  "May the road rise up to meet you, may the wind be always at your back. May the sun shine warm upon your face, the rain fall soft upon your fields, and until we meet again, may God hold you in the palm of His hand."

Ya Gotta have FUN on St. Patty's Day - it's a RULE of Life!!!

Love,

MM

Corned Beef and Cabbage in the Crock Pot

Here's how I am going to make this WONDERFUL feast (and one of my favs.) tomorrow:
(serves 3-4)

1 corned beef brisket - flat cut with spice packet
1 small bag of mini red potatoes
1 large head of cabbage, cut in wedges
2 cups frozen peeled pearl onions (I get these at Trader Joe's - great and what a Time Saver!!)
Baby carrots
1 t. caraway seeds

Place all veggies in bottom of large crock pot. Lay corned beef on top. Add spice packet and caraway. Pour in enough water to cover. Cook for 8 hours on low. Serve with MM's Horseradish Sauce (see a previous post), and Dijon Whole Grain Mustard. Irish soda bread will make it complete. Yowza!!!!!!!!!

Make someone's day today, and have FUN doing it!!

Love,

MM

Smoky Cumin-Coriander Rub for Pork Chops

Here's a great one for your Happy Friday (works well on beef ribs or chicken, too):
(16 T. rub that can be stored in an airtight container, 4 servings of pork)

Rub:
6 T. ground cumin
4 T chili powder
2 T. sea* salt
1 T. smoked* paprika
1&1/2 t. ground allspice
1&1/2 t. freshly ground pepper

Pork chops:
4 boneless center cut pork chops, 5-6 oz. each
4 T. rub
EVOO
Lime juice

Combine spices, and mix well. Season each chop with 1&1/2 t. of rub (pressing in with fingers*), and brush with oil. Grill or broil for about 3-4 mins. per side. Squeeze on a little lime on before serving.

Carpe Diem, and have FUN in it!!!

Love,

MM

Braciole with Bernaise*

The recipe I read of this used Marinara. I think it would be better with Bernaise - your choice:
(serves 6)

2 lbs. thinly sliced rare* roast beef* (6 pieces)
6 oz. Genoa salami, thinly sliced (12 pieces)
5 hard cooked eggs, sliced
1/2 cup flat leaf parsley, chopped
4 cloves of garlic, minced
3/4 cup grated Pecorino Romano cheese
1 T. EVOO
3 cups Bernaise (I use a can of Aunt Penny's Hollandaise Sauce and add fresh tarragon from my farm)*
Kitchen twine

Lay beef slices on a work surface and top them with layers of salami, eggs, parsley, garlic and cheese. Roll tightly and secure with twine. Heat oil in  a large skillet over med.-high heat. Pan fry the rolls on each side until brown, about 5 mins. per side (cook in batches if necessary). Remove from heat. Let rest then slice into circles.  Slowly heat bernaise sauce. On a serving platter, pour a pool of the sauce. Lay slices on sauce and serve.

Editor's note: I just made the Artichoke Egg Spread (yesterday's blog), and added capers. It is chilling now, and I will slather it on a slice of toasted dark rye. Lucky me!!

"Hope is not what you expect; it is what you would never dream."

Have FUN today!!!!

Love,

MM

Artichoke, Black Olive*, Celery*, and Egg Spread

I want this right now on dark rye:

1 14 oz. can artichoke hearts, drained and chopped
1/2 cup light* mayo.
1/2 cup sour cream (or plain Greek yogurt*)
3 hard-boiled eggs, chopped
1 celery stick, cut into tiny dice
1/2 small can chopped black olives, drained
1/2 t. curry powder (or to taste)
Sea* salt and freshly ground pepper to taste

Combine all ingredients in a bowl until well mixed. Chill before serving. If you don't like dark rye, you could use crackers, flat bread, or baguettes. Perfect picnic fare (see, I am ready for the sun and warm weather!!)

"If you have been angered by another, why not try to forgive them instead of holding a grudge. After all, your heart and mind will be at peace when you do."

Have FUN today!!

Love,

MM

Balsamic Strawberries with Strawberry Sorbet

Easy-Peasy, and SO delish:
(6 servings)

1 lb. strawberries, stemmed* and quartered
1&1/2 T. aged* balsamic vinegar
Freshly ground white* pepper
Strawberry sorbet

In a large bowl, toss the strawberries with the vinegar and a generous dusting of pepper. Let stand at room temp. for 30 mins. Serve over strawberry sorbet. Or, you can skip the sorbet, and dip them in a saucer of Sugar in the Raw*. Also YUMOLA

"Integrity  is a key to living without anxiety."

Be Nice to someone today, and have FUN!!!!

Love,

MM

Coppa and Gorgonzola on Crispy Flour Tortillas*

I think this would be delightful as a light lunch or app.:
(12 servings)

12 uncooked small taco sized flour tortillas*
1&1/2 lb Gorgonzola dolce, thinly sliced
1/2 lb. sliced spicy coppa
2 thinly sliced Bartlett pears
Lemon juice

Preheat boiler. Heat a cast iron griddle (or non-stick large skillet) over moderate heat. Working in batches, place tortillas on griddle. Let rest for a minute Flip over. Repeat til crispy. Arrange on baking sheet. Top with Gorgonzola, and coppa. Place under broiler til cheese is melted. Watch carefully!!* Remove, and place on serving platter. Top with criss-crossed pear slices sprinkled with lemon juice.

Choose JOY today, and have Fun!!!!

Love,

MM

Salmon with Balsamic-Honey-Lime* Glaze

Here's a goodie for you salmon fans:
(makes 8 servings)

1/2 cup aged* balsamic vinegar
2 T. white wine or low sodium* chicken broth
2 T. Dijon mustard
2 T. honey
5 garlic cloves, minced
1 T. EVOO
1 t. fresh lime juice*
8 salmon fillets (6 oz. each)
1/2 t. sea* salt
1/2 t. freshly* ground pepper
1 T. minced fresh oregano (I SO love to pick my herbs from my own plants out on my balcony "farm")

Combine the first seven ingredients in a small saucepan. Bring to a boil; cook and stir for 4-5 mins. or until thickened. Place salmon skin side down on a greased 15x10x1" baking pan. Sprinkle with S&P. Spoon glaze over salmon; top with oregano. Bake, uncovered, at 400 for 12-15 mins. or until fish flakes easily with a fork. I would serve lemon pepper orzo with this, and some steamed broccoli with (oh, let's be decadent) hollandaise.

"Seek to live in uninterrupted awareness."

RELAX, put your feet up. Read a food mag., and thoroughly ENJOY yourself!!!!!

Love,

MM

Onion Cheese Soup

This sounds SOOOOOOOOO good to me:
(6 servings)

1 large sweet* white onion, chopped
3 T. butter
3 T. flour
1/2 t. sea* salt
Freshly ground pepper to taste
4 cups 2% milk
2 cups (8 oz.) shredded Colby-Monterey Jack cheese
Garlic* seasoned salad croutons
Freshly* grated Parmesan

In a large saucepan, saute the onion in butter. Stir in the flour, S&P until blended. Gradually whisk* in milk. Bring to a boil; cook and stir for 2 mins. or until thickened. Stir in cheese until melted. Serve with croutons and Parmesan. I would make a Caesar salad to go with this, and serve some warm garlic bread from the Costco bakery. YUMOLA!!!

"You have the power to change your critical inner voice to a loving and supportive one."

Have FUN today.

Love,

MM

Turkey Club Roulades

A tasty treat for your Happy Friday:
(makes 8 servings)

3/4 lb. fresh "pencil thin"* asparagus, trimmed
8 turkey breast cutlets (about 1 lb.) - or you can use chicken
1 T. Dijon-mayo blend
8 slices Black Forest* ham
8 slices smoked* Provolone cheese
1/2 t. poultry seasoning
1/2 t. freshly ground pepper
8 Hickory Smoked Bacon strips

Sauce:
2/3 cup Dijon-mayo blend
4 t. 2% milk
1/4 t. poutlry seasoning

Bring 4 cups water to a boil in a large saucepan. Add asparagus; cook, uncovered, for 3 mins. or until crisp-tender. Drain and immediately place in ice water to stop cooking. Drain and pat dry. Spread turkey with Dijon-mayo. Layer with ham, cheese, and asparagus. Sprinkle with poultry seasoning and pepper. Roll up tightly and wrap with bacon. Cook roulades in a large skillet over mid.-high heat for 12-15 mins., turning occasionally, or until bacon is crisp and turkey is no longer pink. Combine sauce ingredients; serve with roulades.

"Kind hearts are quietly kind."

Have FUN on this spectacularly beautiful day!!!!!!

Love,

MM

Deviled Eggs with Pancetta and Tarragon

This caught my eye this morning in the paper, and I'll bet you receive RAVE reviews when you serve 'em:
(makes 24 pieces)

2 oz. pancetta or black forest ham*
12 hard-cooked eggs, cooled and peeled
2 T. chopped fresh tarragon, divided
1 T. chopped fresh garlic* chives
2 T. finely grated Parmigiano Reggiano, or Pecorino Romano*
1 T. Dijon mustard
2 T. sour cream, or plain Greek yogurt*
2 T. light* mayo
1 t. lemon juice
1 t. coarsely ground sea* salt
1 t. freshly ground pepper

Finely dice pancetta and cook in a skillet over med. heat til golden brown, about 5 mins. Drain and let cool.
Slice eggs into halves lengthwisee and scoop egg yolks into a bowl. Set whites aside. Add 1 T. tarragon and remaining ingredients to egg yolks and mix until thoroughly combined. Taste and adjust seasoning with S&P as needed. Spoon yolk mixture back into egg white halves and garnish with a sprinkle of remaining tarragon.

"Thoughts are the thermostat that regulates what we accomplish in life."

Have FUN today!!

Love,

MM

French Banana Pancakes

This one is for you, Peg and Philippe:
(5-6 servings)

Pancakes:
1 cup all purpose flour
1/4 cup confectioners' sugar
1 cup 2%* milk
2 eggs
3 T. butter, melted
1 t. vanilla extract
1/4 t. sea* salt
Cooking spray

Filling:
1/4 cup butter
1/4 cup packed brown sugar
1/4 t. ground cinnamon
1/4 t. freshly* ground nutmeg
1/4 cup half and half
5-6 firm bananas, halved lengthwise (or cut in circles*)
Whipped cream and additional cinnamon

Sift flour and confectioners' sugar into a bowl. Add milk, eggs, butter, vanilla, and salt; beat until smooth. Heat a lightly sprayed 6" skillet; add about 3 T. batter, spreading to almost cover bottom of skillet. Cook until lightly browned; turn and brown the other side. Remove to a wire rack. Repeat with remaining batter (makes 10-12 pancakes), spraying skillet as needed. For filling, melt butter in large skillet. Stir in brown sugar, cinnamon and nutmeg. Stir in cream and cook until slightly thickened. Add half of the bananas at a time to skillet; heat for 2-3 mins., spooning sauce over them. Remove from the heat. Roll a pancake around each banana half and place on a serving platter. Spoon sauce over pancakes. Top with whipped cream and dash of cinnamon. I would serve crisp thick cut Peppered Hickory Smoked Bacon with these.

"Remember that God smiles every time He thinks about you!!"

Have FUN today, and be careful out there.

Love,

MM

Savory Pork Chops on Apricot Orange Couscous with Toasted Pine Nuts

I demo-ed Couscous last week at Costco, and the members went nuts - especially this kids!! So here is one from Near East with my revisions or additions denoted by *:
(serves 4)

1 package (5.6 oz.) Near East Toasted Pine Nut Couscous
1/2 cup raw pine nuts - toasted* (I found I wanted more Pine Nuts than were in the mix)
2 T. EVOO
1/2 small sweet* white onion, cut into thin strips (1 cup)
4 center cut boneless pork chops
3/4 cup OJ
3/4 cup water (or low sodium chicken broth*)
1/4 cup* sliced dried apricots
1/4 cup* golden raisins
2 cups sliced fresh spinach
Sea salt*
Freshly ground pepper

Heat oil in large skillet over med. high heat. Add onion; cook 4-5 mins. until softened and lightly browned.
Push onions to side of pan. Reduce heat to med. Add pork chops; season with S&P. Brown each side 4 mins.; remove pork chops from the pan and set aside - keep warm*. Add OJ, 3/4 cup water, contents of Spice Sack, pine nuts, apricots and raisins to pan with onions. Stir in spinach. Bring to a boil; stir in couscous. Return pork chops to pan. Remove from heat; cover and let stand 5 mins. Fluff couscous with a fork, and serve with pork chops. I would also grill some brocollini in olive oil with garlic chips and rosemary salt to accompany.

Editor's Note: I am renaming yesterday's Veal Loaf to Veal Piccata Loaf. It was Amazing!!!!!!!

"Keep your words soft, sweet, and pleasing." And, have FUN today!!!!

Love,

MM

Chocolate Mint* Velvet Dessert with Irish Cream Chocolate Buttercream Frosting

Raise your hand all you Chocolate lovers!! Here's a bonus one since I missed yesterday:
(makes 16 servings)

1&1/2 cups chocolate wafer crumbs (put the wafers in a zip lock bag, and crush with a rolling pan or can*)
2 T. sugar
1/4 cup butter, melted
2 cups (12 oz.) mint chocolate chips (if you can't find these, use semi-sweet chips and add mint extract*)
6 egg yolks
1&3/4 cups heavy whipping cream
1 t. vanilla extract

Chocolate Buttercream Frosting:
1/2 cup butter, softened
3 cups confectioners' sugar
3 T. baking cocoa
3-4 T. Irish Cream Coffee Creamer

In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1&1/2" up the sides of a greased 9" spring form pan. Place on a baking sheet. Bake at 350 for 10 mins. Cool on a wire rack. In a large microwave-safe bowl, melt mint chocolate chips; stir until smooth. Cool. In a small bowl, combine the egg yolks, cream, and vanilla. Gradually stir a small amount of mixture into melted chocolate until blended; gradually stir in remaining mixture. Pour into crust. Place pan on a baking sheet. Bake at 350 for 45-50 mins. or until center is almost set. Cool on a wire rack for 10 mins. Carefully run a knife around edge of pan to loosen; cool for 1 hour longer. Refrigerate overnight. In a large bowl, combine the butter, confectioners' sugar, cocoa, and enough of the coffee creamer to achieve a piping consistence. Using a large star tip, pipe frosting on dessert (or you can put frosting into a baggie and make a small cut across one of the corners*).  WOW!!!! This would be the PERFECT ending to a St. Patty's Day feast.

Love a LOT today.

MM

MM's Veal PIccata Loaf

I just made this up after spying a package of veal in my freezer, and will feast on it for dinner tonight:

1 lb. ground veal
1 egg
1/2 sweet white onion, diced
1 t. butter
1 t. capers, drained and roughly chopped
1 sprig of rosemary, de-stemed
1 sprig of thyme, de-stemed
2-3 cloves of garlic, minced
Fresh parsley, chopped fine
Panko bread crumbs
1/3 cup 2% milk
1/2 t. Worcestershire sauce
Squirt of lemon juice
Sea salt
Freshly ground pepper
Johnny's Garlic Spread (dry rub mix with NO MSG)

Saute onions in butter til translucent and beginning to brown. Place veal in large bowl, and add all ingredients, except Johnny's. Mix together and form a loaf in a meatloaf pan. Sprinkle with Johnny's, and bake at 325-350 for about an hour. Let sit at least 5 mins. - ideally 10, under foil before slicing. I am going to saute a zucchini and serve it with a dilled butter sauce and freshly grated parm. to accompany. Maybe a baked potato, too.

"But humility is in reality, the opposite of self-deprecation. It is the grateful recognition that we are precious in God's eyes, and that all we are is pure gift."

Have FUN today!!!!

Love,

MM

Zingy Cheesy Mini Macs

Great for kids of ALL ages:
(makes 12)

8 oz. elbow macaroni
2 T. butter*
2 T. flour
3/4 cup 2%* milk
1 cup shredded pepper* Jack cheese
1 cup shredded sharp cheddar
2 egg yolks
1/2 t. dry mustard
Sea* salt and freshly ground pepper, to taste
1/4 cup shredded Parmesan
1/4 cup Panko* breadcrumbs

Preheat oven to375. Lightly grease a 12 cup muffin tin. Bring a large saucepan of salted water to a boil. Cook macaroni according to package directions; drain. Melt butter in a saucepan over med. heat. Stir in flour and cook for 1 mins. Slowly whisk in milk and bring to a boil. Cook, stirring occasionally, until sauce coats the back of a spoon, 2-3 mins. Remove from heat and stir in pepper Jack and cheddar cheese, egg yolks, mustard and S&P until smooth; fold in macaroni. Spoon macaroni into prepared muffin cups. Sprinkle with Parmesan and Panko. Bake until golden and bubbly, 20-25 mins. Cool in pan for 5 mins before serving.

Carpe Diem!!

Love,

MM

MM's Rotisserie Chicken, Pickled Beets, and Jicama Salad

I made this salad up the other day after tasting one we were demo-ing at Costco last weekend:
(serves 2)

1/2 lb. hand-shredded rotisserie chicken thigh and leg meat or you could use turkey
1/3 of a can of pickled beets, cut in small dice
Shaved red onion
3-5 jicama sticks, cut in small dice
Lemon juice
Sour Cream
Dill
Garlic salt
Freshly ground pepper
Endive spears

Mix all together and chill for flavors to blend. Serve in Endive spears along with cold red grapes, and Chile Lime Pop Chips. It was YUMOLA!!!!!!

Be KIND today, and have FUN!

Love,

MM