Sweet Clafoutis AND Savory Clafoutis

A couple of French ideas - Ooh, La La:

Sweet Clafoutis:
(6 servings)

4 eggs
3/4 cup sugar
Pinch of sea* salt
Scant 1/2 cup ground almonds (you can substitute hazelnuts or pistachios)
2 T. all-purpose flour
7 T. creme fraiche (or substitute 7 T. heavy cream mixed with 2 T. lemon juice)
7 T. 2%* milk
12 cherries, pitted or any soft fruit or berries (or chocolate chunks)

Preheat the over to 350, and butter and flour a 7&1/2"x4" baking dish or pan (for individual servings, butter and flour 6-8 ramekins). Whisk the eggs with the sugar and salt until pale yellow and thick. Sift and fold in the ground almonds and flour, then stir in the creme fraiche and milk. Spread cherries evenly across the prepared dish. Pour the batter over the cherries and bake for 30-40 mins. (15-20 mins. for ramekins), or until golden brown. Serve warm or cold.

Savory Clafoutis:
(6 servings)

Make as the sweet clatoutis but omit the sugar, replacing the cherries with 3&1/2 oz, mature cheese (e.g. Grueye, Comte, cheddar, or goat's cheese), chopped into large cubes; 1/2 cup cherry tomatoes; and 1/3 cup sliced black olives. You can also could flavor the batter with chopped herbs, such as basil, parsley or thyme, and use leftover roasted veggies as an alternative to the cheese and toms.

"Keep sound wisdom and discretion". Have FUN - it's Friday!!!!

Love,

MM

Warm and Gooey Deep Dish Chocolate Chip Cookies

Warm and Gooey - gotta love that description:
(makes 6 cookies, serves 6-12)

1 cup all-purpose flour
1/2 t. sea* salt
1/2 t. baking soda
1 stick butter*, softened
1/2 cup packed light brown sugar
1/3 cup granulated sugar (I like "Sugar in the Raw"*)
1 t. vanilla
1 large egg
1 cup milk chocolate*, toffee*,bittersweet, or 6 oz. dark chocolate chips, chopped
Toasted shredded coconut*
Vanilla bean* ice cream

Equipment:
6 small oven-safe ramekins lightly sprayed with cooking spray

Preheat the oven to 375. In a small bowl, whisk together the flour, salt and baking soda. In a stand mixer or in a large bowl with a handheld electric mixer, beat the butter until creamy, about 1 min.  Add the sugars and beat until fluffy and pale-colored, about 2 mins. Add the vanilla and egg, and beat for 1 min. Add half the flour mixture on LOW* speed just until dry ingredients are fully incorporated. Repeat with the remaining flour mixture. Using a wooden spoon, mix chocolate chips into batter. Divide batter evenly between the ramekins. To make this easier, you can use a small cookie scoop to measure about 4 rounded T. of batter per ramekin. Use a spatula or back of a spoon to push batter to the edges of the ramekins and smooth down evenly. Place ramekins on a baking sheet, and bake for 15 mins., or until golden-brown on the edges and still a little golden and soft in the middle. Remove from oven and let cool for at least 5 mins. before serving. Top with coconut shreds and a scoop of ice cream. Serve with an ICE cold glass of milk and a smile!!

Recipe notes:

• If you like a slightly salty edge to your cookie, sprinkle 1/4 t. fleur de sel evenly over cookies before baking.
• The ramekins of unbaked cookie dough can be covered and refrigerated up to 1 day ahead, or frozen for up to 3 months. You do not need to thaw before baking, but you may need to add an extra min. or two the baking time.

May the SUN shine on you today, and IF it does, tilt your head back so your face can absorb it (wearing sunscreen, of course - Right On), and be THANKFUL!!!

Love,

MM

Triple-Herb Cucumber Soup

Triple-Herb Cucumber Soup:

This sounds cool, refreshing, and like "my cup of tea":
(6 servings)

2 scallions, halved
1 small serrano chile, stemmed and seeded (always wear gloves*)
3 Persian* cucumbers, peeled, seeded and quartered
2 cups buttermilk
Sea* salt and freshly ground pepper
1 cup sour cream, plain Greek yogurt*, or creme fraiche*
2 t. chopped fresh dill
2 t. chopped fresh tarragon
1 cup water
2 T. chopped or snipped fresh garlic* chives, plus more for garnish
An edible flower blossom like a pansy or nasturtium for floating on top*

Using a food processor, coarsely chop the scallions and chile. Add the cucumbers and pulse until chunky. Transfer the mixture to a large bowl, and stir in the buttermilk and 1 cup water. Season to taste with S&P. Stir in the sour cream and herbs. Refrigerate for at least 1 hour. To serve: ladle into individual bowls, sprinkle with chives, and float a blossom on top. VERY pretty!!!!

"Integrity reinforces a life with steel."

Love,

MM

S'more Pie - What?!!!!

For the little kid out by the campfire in all of us:
(8 servings)

1 package (8 oz.) cream cheese, softened
1&1/4 cups heavy whipping cream
1 jar (13 oz.) Nutella
1 graham cracker crust (9")
3 cups miniature marshmallows
Milk chocolate shavings*

In a large bowl, beat cream cheese and cream until thickened. Add Nutella; beat just until combined. Spoon into crust. Cover and refrigerate for at least 3 hours. Just before serving, top with marshmallows; press gently into filling. Broil 6" from the heat for 1-2 mins. or until marshmallows are golden brown. Shave chocolate on top with vegetable peeler*. Woweeeeee!!!

Make someone SMILE today.

Love,

MM

Creamy Baked Orzo with Rosemary Ham, Peas and Leeks

This sounds like a YUMOLA comfort casserole for this rainy day:
(serves 4 as a main dish, or 6 as a side)

1&1/4 cups orzo
2 t. EVOO, plus more for the pan
1 lb. leeks, white and light green parts, only, sliced into 1/4" rounds
2 large garlic cloves, minced
1/4 lb. Rosemary Ham* from Trader Joe's, chopped (or get a ham steak, cut in cubes, and add fresh
     rosemary), about a scant cup
3/4 cup frozen petite* peas (or fresh)
3 oz. (1/2 cup) goat cheese
3 large eggs
1/2 cup plain low-fat yogurt (or sour cream*)
1/2 cup 2%* milk
1 T. fresh chopped dill
2 T. fresh chopped garlic* chives
2 T. fresh lemon* thyme
3/4 t. coarse sea* salt, plus more to season
A few grinds of black pepper

Preheat oven to 350. Oil a 2 quart baking dish. Fill a med. pot with salted water and bring to a boil. Cool the orzo until al dente, about 5-7 mins. Drain and set aside. In a large skillet over med. heat, warm olive oil until shimmering. Add sliced leeks and cook until translucent, about 7-9 mins. Stir in the garlic and cook for an additional 2 mins. Fold in the diced ham, peas and orzo, stir well, and cook until all the ingredients are warmed through. Fold in the goat cheese and set aside off the heat to cool slightly, about 5 mins. Meanwhile, in a large mixing bowl, whisk together the eggs, yogurt, milk, fresh herbs, S&P. Fold the orzo mixture into the milk mixture and stir to combine. Scrape the creamy orzo into the prepared baking dish and bake for about 45 mins., or until the top is slightly browned along the edges, and the center is set completely. Let cool for 10 mins. before serving. Serve hot with additional S&P if desired. Store leftovers in the fridge for up to 3 days.
Editor's note: how much FUN will I have harvesting all these herbs on my farm for this dish!!!

LAUGH A LOT today.

Love,

MM

Pepper Monkey Lamb Meatballs with Spicy Afghan Green Sauce

Funny name, huh? But, I LOVE lamb, and Greek food/spices in general. The quote from epicurious about this recipe says, "Cover these with the sauce, and you'll be serving one of the most remarkable backyard barbecues ever. Friends who think they don't like lamb will rave about these meatballs."
So, here ya go:
(makes about 48 meatballs, serving 10-12)

Spicy Afghan Green Sauce:
1 bunch fresh cilantro (or flat leaf parsley*)
1/2 -1 jalapeno, depending on how spicy you want your sauce - the seeds and rind carry the heat
1 cup loosely packed fresh lemon* mint leaves
3 cloves of garlic
1 cup plain Greek yogurt or sour cream*
1&1/2*  T. Greek seasoning salt
Juice of 1 lemon
1 t. agave nectar

Meatballs:
1 T. cumin seeds
2 T. coriander seeds
Seeds from 4 cardamom pods
Seeds from 2 star anise
1 T. ground turmeric
1&1/2* T. Greek seasoning salt
1 T. coarsely ground black pepper
1 t. ground cinnamon
1/2*-1 t. cayenne
4-5 lbs. ground lamb
1 med. sweet* white onion, finely chopped
2 T. peeled, finely chopped fresh ginger
4 cloves garlic, finely chopped
1/2 bunch fresh mint, chopped
1/2 cup crumbled feta
1 cup cooked spinach, chopped

Preparation:
Make the Spicy Afghan Green Sauce: Combine all the ingredients in a blender or food processor and puree until smooth. This can be done 1-3 days in advance. It is best to make the sauce at least 1 day in advance to give the flavors time to blend.
Preheat a grill to 375 for direct cooking, or turn on the broiler*
Make the meatballs: Place the cumin, coriander, cardamom seeds, and star anise in a small skillet over med. heat and toast until fragrant, 2-3 mins. Let cool, then grind in a spice or coffee grinder, or use a mortar and pestle*. Add the turmeric, Greek seasoning, pepper, cinnamon, and cayenne and mix well. Place the ground lamb in a large bowl. Add the spices along with the onion, ginger, garlic, mint, feta, and spinach and mix. well, but do not over mix as this will result in a tough texture. Form the mixture into meatballs 1-1&1/2" in diameter. Place the meatballs on the grill grate and cook for about 14 mins., or until the internal temp reaches 160. Rotate meatballs frequently to ensure that they caramelize evenly. Serve with dipping sauce, and a Tabbouleh salad or couscous.

"There, but for the grace of God, go I".

Love,

MM

Sweet and Savory Mustard Chops

Fast and FULL of flavor (after marinating overnight):
(serves 4)

1/2 cup light* mayo
1/4 cup packed brown sugar
1/4 cup yellow* mustard
1&1/2* t. Johnny's Garlic Seasoning* or any seasoned salt you like
1/3 cup red wine vinegar
1/8 cup EVOO*
4 bone-in pork loin chops 1" thick and 8 oz. each (or you could use turkey or chicken*)

In a small bowl, combine the first 4 ingredients. Whisk in vinegar and olive oil. Pour into a large resealable plastic bag; add pork. Seal and refrigerate overnight. Discard marinade. Grill, covered, over med. or broil 4" from the heat for 4-5 mins. on each side or until a thermometer reads 145. Let stand for 5 mins. before serving.

Do a secret favor for someone today, and have FUN doing it!!

Love,

MM

Sausage Burgers on Rye with Caramelized Onions and Parmesan Crisps

Here's a great one for your Memorial Day cookouts! Editor's Note: I am leaving today for a short vacation in a cabin at the Lake Cushman Resort - Hoodsport on the Hood Canal (which is famous for their oysters), and won't have computer access. A Heart Felt THANK YOU to all the men and women who paid the ultimate sacrifice in service to our country!!!

Sausage Burger:
(serves 6)

Olive oil cooking spray
Parchment paper
2 large Spanish onions, thinly sliced
12 oz. extra-lean ground beef
2  3 oz. all natural lean fresh Italian turkey or chicken sausages, casings removed
1/2 sweet* onion, grated
3 cloves of garlic, minced, divided
1/8 t. fennel seeds*
2 T. Dijon mustard, divided
1/8 t. sea salt
1/3 cup plain Greek yogurt or sour cream*
1/3 cup drained and chopped jarred roasted red bell peppers (water packed)
2 T. chopped fresh flat-leaf parsley
Fresh ground pepper, to taste
6 T. grated Parmesan
High heat cooking oil, as needed
6 slices dark whole grain rye bread
3 lightly packed cups baby arugula
2 vine-ripened tomatoes, sliced

Prepare caramelized onions: Mist a large, nonstick skillet with cooking spray and heat on med. high. Add Spanish onions and cook, stirring frequently for 1-2 mins. until fragrant. Reduce heat to med. low and continue to cook, stirring occasionally until sticky and light caramel in color. Remove from heat and set aside to cool for 10 mins. Meanwhile, prepare patties: In a large bowl, gently mix together beef, sausage, fennel, grated onion, 2 cloves of garlic, 1 T. Dijon, and salt. Shape mixture into 6 1/2" thick patties and transfer to a parchment-lined baking sheet.(Tip: if your rye bread is oval, shape patties to match). Cover and refrigerate for at least an hour to overnight. Prepare red pepper spread: In a small food processor, puree red pepper, yogurt, bell peppers, parsley, and remaining 1 T. Dijon until smooth. Season with black pepper. Transfer to a small bowl, cover, and refrigerate. Prepare the Parmesan crisps: Preheat oven to 400. Spoon 1 P Parmesan n a circle on a parchment-line baking sheet and gently pa down to flatten. Repeat with remaining Parmesan, spacing about 1" apart. Bake for 3-5 mins., until golden brown and crisp. Cool to room temp. and set aside. Heat an outdoor grill to med.-high., and lightly oil grate with cooking oil. (Note, a nonstick grill pan will work here, too). Grill patties for 6-8 mins., turning halfway, until juices run clear and an instant-read thermometer registers 165 when inserted in the center. Just before burgers are finished cooking, grill bread on both sides until lightly crisp. Divide half of red pepper spread among bread slices. Divide arugula, patties, remaining red papper spread, tomatoes, caramelized omnions and Parmesan crisp on top. LONG recipe, but the smiles will be worth the effort!!

"Search for deep treasures as you go through this day." Have a wonderful, FUN, and SAFE weekend!! See ya Tuesday.

Love,

MM

MM's Cornbread with Cheese, Mild Green Chiles, and Peppered Bacon!

I made this the other day, and it garnered RAVE reviews around here:

1 box Jiffy Corn Muffin Mix
1 egg
1/3 cup 2% milk
2 handsful of 4 Shredded Mexican Cheese
3/4 small can mild chopped green chiles, drained
4 slices Hickory Smoked Thick Cut Peppered Bacon (expensive, but SO worth it), cooked, chopped
EVOO cooking spray
Smoked paprika
A pat of butter

Lightly spray an 8x8x2" glass baking pan with cooking spray. In a large bowl, mix together 1st 6 ingredients. Pour into prepared pan. Sprinkle top with paprika. Bake according to package directions til top springs back when touched with a finger, and a toothpick inserted in the center comes out clean. Rub top with pat of butter. Set to cool on a wire rack. YUMOLA!!

"Be hungry to satisfy the needs of others around you." and have FUN doing it!!

Love,

MM

Dublin Potato Salad

May the Luck of the Irish be with you in this "twist":
(8 servings)

3 large white potatoes (about 1&1/2 lbs.)
2 T. white vinegar
1&1/2*-2 t. sugar
1 t. celery seed
1 t. mustard seed
3/4 t. sea* salt, divided
2 cups finely shredded green cabbage (save whole outer leaves)
12 oz. cooked corned beef, cubed
1/4-1/2* cup chopped dill pickle
1/4 cup sliced green onion
1 cup light* mayo.
1/4 cup 2%* milk

Cover potatoes in lightly salted water and boil until tender. Drain, peel and cube. Combine vinegar, sugar, celery seed, mustard seed, and 1/2 t. salt. Drizzle over still -warm potatoes. Cover and chill. Gently fold in cabbage, corned beef, pickle, and onion,. Combine mayo., milk, and remaining 1/4 t. salt; pour over salad. Gently toss. Chill again to let the flavors blend.  Serve in a cabbage-lined bowl.

BELIEVE today, and have FUN!!

Love,

MM

Turkey Zucchini Burgers with Tahini Sauce, Fresh Salsa, and Feta

YOWZA - I am going to make this one FOR SURE (this is from the mag. Clean Eating, Anne):
(makes 8 patties = 4 servings)

1 lb. lean ground turkey
1 packed cup grated zucchini, squeezed very dry
1/4 cup chopped fresh cilantro (or flat-leaf parsley*)
3 T. fresh lemon juice, divided
3 cloves garlic, minced, divided
2 green onions, thinly sliced
2 t. ground cumin, divided
1/2 t. fresh lemon thyme leaves*
1/2 t. freshly ground black pepper, divided
1/4 t. sea salt, plus additional to taste
1/4 cup 2% plain Greek yogurt (or sour cream*, Al)
2 T. tahini
3 T. water
2 plum tomatoes, seeded and diced
1 cup diced Persian* cucumber
1/4 cup diced red onion
2 T. chopped fresh lemon* mint leaves
High heat cooking oil (such as sunflower, safflower, or grape seed), as needed
Olive oil cooking spray
2 6" whole-grain pitas, halved (or you can eliminate these, and just top the patties with the sauces
     and cheese)
1/3 cup crumbled reduce-fat feta

ONE: In a large bowl, combine turkey, zucchini, 2 T. cilantro, 1 T. lemon juice, 2 cloves garlic, green onions, 1&1/2 t. cumin, 1/4 t. salt, 1/4 t. pepper, and thyme leaves.Form into 8 1/2" patties, then transfer to a large parchment-lined baking sheet. Cover and refrigerate for at least 1 hour or overnight.

TWO: Prepare tahini sauce: In a small bowl, combine yogurt, tahini, 1 T. lemon juice, remaining 1/2 t. cumin, and 1 clove garlic until smooth, adding up to 3 T. water to reach desired consistency. Cover and refrigerate.

THREE: prepare salsa: In a medium bowl, combine tomatoes, cucumber, red onion, mint, remaining 2 T. cilantro, 1/4 t. pepper, and T. lemon juice. Season with additional salt. Cover and refrigerate.

FOUR: Heat an outdoor grill to med.-high heat and lightly oil the grate with olive oil (or turn on the broiler or use a non-stick grill pan), Mist patties with cooking spray and grill on both sides for 8-10 mins., turning once until golden brown, no pink remains inside, and an instant read thermometer reads 165 when inserted in the center. Let rest for a bit to redistribute juices*. Divide tahini sauce between pits. Place 2 patties into each pocket and divide salsa evenly among burgers. top with feta. I would serve this with some Tabbouleh.  Whew, a loooooooooooooooooong one.

Make a list of your MANY blessings today!! And, have FUN doing it!!!!

Love,

MM

Grilled Piemento Cheese, and Bacon with Fried Green Tomatoes Sammie

This one grabbed my attention as a revamp of an old fav. standard BLT:
(males 4)

Piemento Cheese:
3/4 cup shredded mozzarella
3/4 cup shredded sharp cheddar
1/4 cup light* mayo.
2 oz. cream cheese with chives*, room temp.
2 T. chopped roasted red pepper
1/8-1/4* t. hot pepper sauce
1/4 t. garlic powder
Sea* salt

Fredi Green Tomatoes and Assembly:
2 large green tomatoes, sliced 1/3" thick
Sea* salt, freshly ground pepper
2 large eggs
1/2* t. hot pepper sauce
1&1/2 t. garlic powder
1 cup all-purpose flour
1 t. smoked paprika*
2 cups Panko breadcrumbs
3 cups veg. oil
4 Ciabatta rolls, split
8 slices peppered* bacon, cooked until crisp
4 butter lettuce leaves*

Mix 1st 7 ingredients in a med. bowl; season with salt. Place tomatoes on a large paper towel-lined baking sheet and season with S&P. Whisk eggs and hot sauce in a shallow med. bowl. Whisk flour, garlic powder, and paprika in another shallow med. bowl. Place panko in a third shallow med. bowl. Using paper towels, pat tomatoes dry. Working in batches, dredge in flour mixture, shaking off excess. Coat with egg mixture, allowing excess to drip back into bowl. Coat each side with panko, pressing to adhere. Pour oil into a large deep skillet to a depth of 1", and heat over med. heat until thermometer registers 350. Working in batches, fry tomatoes, turning halfway through, until golden brown and crisp., about 3 mins. per batch. Transfer to a paper towel-lined baking sheet to drain. Meanwhile, preheat broiler. Spread cut sides of each roll with pimento cheese. Place rolls, pimiento cheese side up, on a baking sheet and broil until cheese is meted, about 2 mins. Build sammies with rolls, cooked bacon, and fried green tomatoes. and a butter lettuce leaf. Serve with  chilled dill conchicorns, and Lays Original potato chips.

Pull up your bootstraps, so you can get r done today. And, have FUN doing it!!

Love,

MM

Layered Shrimp Dip

I LOVE to dine outside, and here is another one for you to enjoy Al Fresco (pretty to take to a party, too):
(12-16 servings)

1 package (3 oz.) cream cheese with chives*, softened
6 T. Pico de Gallo*
1/2 cup cocktail sauce with horseradish*
3 cans (6 oz. each) small shrimp, rinsed and drained (or use fresh from the fish dept.*)
1 can (2&1/4 oz.) sliced ripe olives, drained
1 cup (4 oz.) shredded sharp* cheddar
1 cup (4 oz.) shredded Monterrey Pepper* Jack
Sliced green onions
Lemon and lime wedges*
White corn* tortilla strips or Tostito Scoops*

In a small bowl, combine cream cheese and 3 T. pico de gallo; spread into an ungreased 9" glass* pie plate. Combine cocktail sauce and remaining pico de gallo; spread over cream cheese. Arrange shrimp evenly over top. Sprinkle with olives. Combine cheese; sprinkle over top. Add onions. Garnish with alternating lemon and lime wedges around the outter rim. Serve with the tortilla strips or Scoops and a SMILE!!

"Do not blindly follow your habitual route, or you will miss what God has prepared for you".

Rest and be refreshed today.

Love,

MM

Fresh Crab Salad PLUS Roasted Garlic White Bean Dip

A couple more picnic or dining Al Fresco ideas:

Fresh Crab Salad:
(makes 4 appetizer-size servings)

1/4 cup fresh lemon juice
2 T. white wine vinegar
2 T. water
1/2* t. coarse sea salt*, to taste
1/4* t. sugar
2 pinches of celery seeds, finely ground in a mortar and pestle
1 large rib of celery, halved lengthwise and sliced very thinly on the bias (3/4 cup)
2 T. sour cream or plain Greek yogurt*
1 T. light* mayo
8 oz. fresh (non-pasteurized) blue crab meat (lump, backfin or claw, or combination thereof) -
     if you can't find blue crab, any fresh crab will work*
1 T. fresh garlic* chives, finely chopped
Freshly ground black pepper
Belgian endive leaves
Paprika
Fresh flat leaf parsley sprigs

In a small bowl, whisk together the lemon juice, vinegar, water, salt, sugar and ground celery seeds. add the celery; the liquid should completely cover the sliced celery. Cover the bowl and refrigerate for 30 mins. Drain the celery, reserving the liquid. In a med. bowl, whisk the sour cream and ma. with 1 T. of the celery liquid until thoroughly combined. Flake the crab meat into the dressing, and the celery and the chives, and stir to combine. Season to taste with S&P and reserved celery liquid. The tastes best when flavors meld; refrigerate for at least one hour - tho. not more than 24 - and remove from fridge 30 mins. before serving to bring to room temp. Serve on endive leaves. Garnish with paprika and a small sprig of parsley.

Smoky Roasted Garlic White Bean Dip:

2 cups cannelini beans (canned or cooked)
1/2  cup reserved liquid from the cooker or can
1 t. rosemary, chopped
1 head garlic, roasted
EVOO
Sea* salt
1 T. balsamic vinegar
Freshly ground pepper*
1/4 t. smoked paprika*

To roast garlic, cut the top off a garlic head, drizzle with olive oik, and sprinkle with salt. Wrap in foil and roast in a 425 oven for 45 mins. or until tender and golden brown. Using a food processor or blender*, puree beans, rosemary pump from the roasted garlic and balsamic vinegar. Add liquid a little at a time until you've reached a desired consistency S&P to taste, and sprinkle with smoked paprika.

Have a blast today!!!!!!

Love,

MM

Ginger-Lime Chicken Sammies

I LOVE ginger and lime together:
(makes 4)

2 6 oz. skinless, boneless chicken breast halves
1/2 t. coarse sea* salt
1/4 t. freshly ground pepper
1/4 cup snipped fresh cilantro (or flat-leaf parsley*)
2 t. finely shredded lime peel
3 T. lime juice
2 T. EVOO
2 T. honey
1-2 T. (depending on your taste) grated fresh ginger
1/4 cup light* mayo.
2 cloves garlic, minced
4 soft Kaiser rolls
4 thin slices of red onion
4 slices of Muenster* or Havarti* cheese*
4 butter* lettuce leaves

Halve chicken breasts horizontally. Sprinkle with S&P; place in a zip lock plastic bag set in a shallow dish. For marinade, in a medium bowl, whisk together cilantro, lime peel, lime juice, olive oil, honey, and ginger. Pour over chicken in bag. Seal, turn to coat. Marinate in refrigerator for 1-4 hours, turning occasionally. Meanwhile, for the garlic mayo., in a small bowl, combine mayo. and garlic. Cover and chill. Drain chicken, discarding marinade. Grill (or broil*) covered, over med. heat for 7-8 mins. or until no longer pink (165-170 degrees), turning once. Brush cut side of buns lightly with additional olive oil. Grill, cut sides down for 10 secs. or until lightly toasted. Spread bun tops with garlic mayo, then assemble: Top bun bottoms with lettuce, chicken, red onion slice, cheese slices, and bun tops. Serve with Lays Original Potato Chips, and ice cold watermelon wedges. YUMOLA!!!

"Live by faith, not by sight." Happy Friday - Have FUN Today!!!!!!

Love,

MM

Tiramisu Toffee Torte

Don't you want a piece of that right now??? Bet their eyes will light up when you serve this:
(12-14 servings)

Ingredients:
1 package white cake mix
1 cup STRONG brewed espresso* coffee, room temp.
4 egg whites
4 Heath (love those) candy bars (1.4 oz. each), chopped
Frosting:
4 oz. cream cheese, softened
2/3 cup sugar
1/3 cup chocolate syrup
2 t. vanilla
2 cups heavy whipping cream
6 T. strong brewed espresso, room temp.
1 Heath candy bar, chopped

Line two greased 9" round baking pans with waxed paper and grease the paper; set aside. In a large bowl, combine the cake mix, espresso, and egg whites; beat on low speed for 30 secs. Beat on med. for 2 mins. Fold in chopped candy bars. Pour into prepared pans. Bake at 350 for 25-30 mins. or until a toothpick inserted neat the center comes out clean. Cool for 10 mins. before removing to wire racks to cool. For frosting, in a large bowl, beat cream cheese and sugar until smooth. Beat in chocolate syrup and vanilla. Add the whipping cream. Beat on high speed until light and fluffy, about 5 mins. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; drizzle with 2 T. of the coffee. Spread with 3/4 cup frosting. Repeat layers twice. Top with the remaining cake layer. Frost top and sides of cake with remaining frosting. Refrigerate overnight. Garnish with chopped candy bar. Bet ya savor this one!!!

SMILE a LOT today, and have FUN doing it!!!!

Love,

MM

Smoked Salmon, Goat Cheese and Cucumber Bites PLUS, Herb-Flecked Tomato Salad

I think I must be in picnic mode (and you know how much I love herbs from my farm)- so in that vein, here's a couple of portable suggestions:

Smoked Salmon, Herbed Goat Cheese and Cucumber Bites:
(Use cucumber slices as a gluten free alternative base)

Persian cucumbers, sliced 1/2" thick
Herbed* goat cheese log, cut into 1/4" rings
Smoked Salmon, cut into round shapes to fit
Lemon juice*
Dill fronds*

Assemble. Top with a squeeze of lemon and a dill frond.

Herb-Flecked Tomato Salad:
(serves 4)

1 pint grape* tomatoes, halved
1 T. flat leaf parsley, chopped
1 T. fresh Thai* basil, chopped
1 T. finely chopped shallot
2 t. fresh lemon juice
Crumbled feta*
1 T. EVOO
Sea* salt and freshly ground pepper

Mix first 7 ingredients and season with S&P

Do some DEEP breathing sessions today, and have FUN!!!

Love,

MM

Pesto Tabbouleh, AND Quick Tres Leches Cake

I am still trying to catch up for missed days, so you get TWO today!! The Tres Leches Cake is for "Ame's is in the house":

Pesto Tabbouleh:
(serves 6

2 cloves of garlic
1&1/4 cups flat leaf* parsley
1 cup lemon* fresh basil
1/4 cup fresh mint
1/4 cup EVOO
1/2 t. sea* salt
1 cup cooked Bulgar
3 scallions, sliced
2 T. freshly squeezed* lemon juice

In a food processor, mince garlic, add herbs, EVOO and salt. Pulse to mince. Mix in Bulgar, herb mixture, scallions and lemon juice. Serve with multi grain crackers or Tostitos Scoops. Use as a sandwich spread, or in a wrap with crisp veggies.

Quick Tres Leches Cake:
(serves 4)

1/3 cup sweetened condensed milk
1/4 cup evaporated milk
4 slices (1/2" thick) pound cake
1/2 cup heavy cream, whipped (or buy a can of extra creamy whipped cream*)
2 bananas, sliced in rings*
Mint leaf sprigs

In a medium bowl, stir milks; microwave until warm, 45 secs. With a fork, poke holes all over cake slices. Spoon 1 T. milk mixture onto each of four plates. Set cake slices on top; drizzle with remaining milk mixture. Top with whipped cream and bananas and a mint leaf sprig. Boo-yah!!!

"YOU are unique and essential." Have FUN today!!

Love,

MM

Bacon Caprese Salad

My big basil plant I got for $2.99 at Trader Joe's is thriving - this pretty salad is a GREAT way to use it:
(makes 12 servings - so perfect for picnics or potlucks*)

1 lb. fresh ("wet"*) mozzarella log, cut into 1/4" slices
3 plum tomatoes, cut into 1/4" slices
1&1/2 cups fresh baby spinach (stems removed*, please)
8 peppered* bacon strips, cooked til crisp* and coarsely crumbled
1/2 cup minced fresh basil
2 green onions, chopped
1/4 cup balsamic vinaigrette
1/2 t. sea* salt
1/8* t. coarsely ground pepper
Edible flower for garnish*

Arrange cheese, tomatoes and spinach on a large serving platter; top with bacon, basil and green onions. Just before serving, drizzle with vinaigrette; sprinkle with S&P, and garnish with a nasturtium or pansy blossom.

"Flowers are wonderful reminders of the grace of God in our lives". Happy Tulip Day!!!!

Love,

MM

Creamy Herb Grilled Salmon

Another one for the grill - while this GREAT weather lasts:
(serves 4)

1/2 cup sour cream or plain Greek yogurt*
1/4 cup minced fresh garlic* chives (from my farm)
1 T. snipped fresh dill*                              "
1/4 cup ranch salad dressing
3 T. minced fresh parsley                          "
1 garlic clove, minced
1/2 t. sea* salt
 1/2 t. freshly ground* pepper
1 salmon fillet (1 lb.)
1 t. EVOO

In a small bowl, mix the first nine ingredients. Brush skin side of salmon with oil. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly (you can also use the broiler*). Place salmon on grill rack, skin side down; spread sour cream mixture over fish. Grill, covered, over medium heat 12-14 mins. or until salmon flakes easily with a fork. I would serve steamed asparagus with a balsamic glaze and lemon pepper orzo with this.

"Watch, stand fast in your faith, be brave, be strong. Let all that you do be done with love."

Have FUN today!!!!

Love,

MM

Grilled Whiskey Chops

These fabulous chops are ready in a half an hour:
(makes 4 servings)

1/4 cup butter, softened
1 T. molasses
1/2 t. ground cinnamon
1/2 t. lemon juice
3 T. coarsely ground pepper
1/3 cup whiskey
1/2 t. sea* salt
4 bone-in pork loin chops (3/4" thick)

In a small bowl, mix butter, molasses, cinnamon and lemon juice. Refrigerate until serving.
Place pepper in a shallow bowl. In a separate shallow bowl, mix whiskey and salt. Dip chops in whiskey mixture, then in pepper. moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly (or do the same on your broiler pan). Grill chops, covered, over med. heat or broil 4" from heat 4-5 mins. on each side, or until a thermometer reads 145. Let stand 5 mins. Serve with molasses butter, and white corn on the cob, and a Caesar salad!!!

Carpe Diem, Grab it while you can, and have FUN doing it!!

Happy Friday.

Love,

MM

Grilled Italian Chicken Sausage Burgers

Man, will these make the neigbors' mouths water (let along Yours!!):
(serves 4)

1 cup (4 oz.) shredded part-skim mozzarella cheese, divided
1 t. Worcestershire sauce
1&1/2 t. fresh basil leaves*, hand torn into tiny pieces*
1/8 t. minced garlic*
1/8 t. freshly ground pepper
Sea* salt, to taste
1 lb. Italian Chicken Sausage*
1/4" thick rounds of sweet white onion, grilled
Marinara sauce, warmed
GOOD rolls, brushed with melted butter, then briefly grilled
Light mayo*

In a large bowl, combine 1/2 cup of the cheese, basil, and S&P. Add sausage and garlic; mix lightly, but thoroughly. Shape into four 1/2" thick patties. Grill (or broil) burgers,and onion slices covered, over med. heat 4-5 mins. on each side or until a thermometer reads 160. Sprinkle each with remaining cheese; grill, covered 1-2 mins. til cheese melts. When buns are grilled, lightly smear with mayo. Place patties on bottom bun and top with grilled onion slices and bun top. Serve with warm sauce for dipping, and fresh steamed green beans with slivered almonds and a squeeze of lemon juice. OOOOOOOh la la!!!

"Always be on the lookout for wonder." Have FUN in the SUN today!!!!

Love,

MM

A Bunch of Tasty Tidbits and Treats

Nibbles:

Pears in Blankets

Core several firm un-ripe* pears (preferably Bosc or Bartlett) and cut into large wedges. Wrap with thin slices of prosciutto, tucking in ends.

Spicy Fried Chickpeas

Heat 1/3 cup EVOO in a large skillet over med.-high. Saute 2 (15 oz.) cans chickpeas (drained, rinsed and patted dry) for 15 mins. or until crisp and golden. Drain on paper towels. In a bowl, toss chickpeas with 2 t. smoked paprika, 1/2 t. cayenne, Johnny's Garlic Spread Seasoning*, and coarse sea* salt to taste. Top with finely grated lime zest.

Nectarine Bruscetta

Spread ricotta cheese sweetened with red pepper jelly* or plum chutney* on rice or seeded crackers. Arrange thin slices of nectarines on top.

Rockin' Radish Sammies

Spread cream cheese with chives on thin pieces of pumpernickel bread; sprinkle with a little sea* salt and freshly ground pepper. Arrange very thin slices of radishes on top arrange a fresh dill frond on each, then cut bread in half.

"Today is going to be epic." Have FUN!!!

Love,

MM

Grilled Chicken, Romaine, Blueberries, and Cashews Salad

Yowza - this is GOOD:
(makes 8 servings)

1/3 cup white wine vinegar
1/4 cup sugar
1 T. chopped red onion
2 t. poppy seeds
1 t. ground mustard
1/2 t. coarsely ground sea* salt
1/4 t. freshly ground pepper
Dash Worcestershire sauce
1 cup canola oil
1 pkg. (10 oz.) hearts of romaine salad mix
1 cup salted* cashews
1 cup 4 oz. shredded Swiss cheese
1 cup fresh blueberries
32 oz. chopped grilled chicken* or use a rotisserie one from the Deli

In a small bowl, whisk the first eight ingredients. Gradually whisk in oil. In a large bowl, combine salad ingredients. To serve, pour dressing over salad and toss to coat. A heated fragrant roasted garlic bread slathered (OK, so I ran amok) with soft butter would be divine with this salad.

"The best preparation for tomorrow is the right use of today." Have FUN doing it!!

Love,

MM

Mexcan Pulled Pork (Carnitas) AND, The Pomegranate Margaritas

Here's a couple Great ones for Cinco de Mayo:

Carnitas
(serves 6)

1 (3&1/2-4 lb.) boneless pork butt, fat cap trimmed to 1/8" thick, cut into 2" chunks (you can also
     make this with chicken or turkey*)
Sea* salt and freshly ground pepper
1 t. ground cumin
1/2 t. smoked paprika*
1 small sweet* white onion, peeled and halved
2 bay leaves
1&1/2 t. fresh "hot and spicy" oregano*, finely chopped (I just added this kind to my farm!!)
2 T. fresh lime juice
2 cups water
1 med. orange, halved
18 (6") corn or flour tortillas, warmed
Lime wedges
Minced red* onion
Fresh cilantro leaves
Thinly sliced radishes
Queso Fresco, crumbled*
Sour Cream

Adjust the oven rack to lower-middle position and heat oven to 300. Combine pork, 1 t. salt, cumin, paprika, onion, bay leaves, oregano, lime juice, and water in a large Dutch oven (liquid should just barely cover meat). Juice orange into medium bowl, and remove any seeds - you should have about 1/3 cup). Add juice and spent orange halves to the pot. Bring mixture to simmer over med.-high heat, stirring occasionally. Cover pot and transfer to oven; cook until meat is soft and falls apart when prodded with a fork, about 2 hours, flipping pieces of meat once during cooking. Remove pot from oven and turn oven to broil Using s slotted spoon, transfer pork to a big bowl; remove orange halves, onion, and bay leaves from cooking liquid and discard (do not skim fat from liquid.) Place pot over high heat (use caution, handles will be very hot), and simmer liquid, stirring frequently, until thick and syrupy (heatproof spatula should leave a wide trail when dragged through glaze), 8-12 mins. You should have about 1 cup reduced liquid. Using 2 forks, pull each piece of pork in half. Fold in reduced liquid; season with S&P to taste. Spread pork in even layer on wire rack set inside rimmed baking sheet or on broiler pan (meat should cover almost entire surface of rack or pan). Place baking sheet on lower-middle rack and broil until top of meat is well browned (but not charred) and edges are slightly crisp, 5-8 mins. Using a wide metal spatula, flip piece of meat, and continue to broil until top is well browned again and edges are slightly crisp, 5-8 more mins. Serve immediately with warm tortillas and garnishes.

Pomegranate Margaritas
(makes 6)

1 cup good* Tequila
1 cup triple sec
3 T. agave nectar
4 cups ice
1&1/4 pomegranate juice
3/4 cup freshly squeezed lime juice
Lime wedges
Pomegranate seeds

Mix tequila, triple sec, and agave nectar in a pitcher. Stir in 4 cups of ice, pomegranate juice, and lime juice. Pour into 6 glasses and garnish with lime wedges and pomegranate seeds. OLE!!

Carpe Diem and have FUN today.

Love,

MM

Kentucky Hot Brown Pizza AND, Ginger-Mint Juleps with Fresh Pineapple

Kentucky Derby Day And My Birthday!! So, here are my presents to you:

Kentucky Hot Brown Pizza
(serves 8)

Mornay Sauce:
1 T. butter*
1 T. all-purpose flour
1 cup 2%* milk
1/8 t. sea* salt
1/8 t. freshly ground pepper
1/8 t. freshly ground nutmeg (important to use whole nutmegs*)
1 T. sour cream
1 heaping T. grated Parmigiano Reggiano cheese

Pizza:
24 oz. fresh pizza dough
1 cup shredded mozzarella
1/2 cup shredded Asiago cheese
1&1/2 chopped roasted turkey breast
1/2 cup chopped cooked bacon
1 cup chopped Roma tomatoes
1/4 cup chopped parsley
EVOO*
Coarse corn meal*

To prepare sauce, melt butter in a medium saucepan over med.-low heat. Whisk in flour until combined. Cook about 2 mins. Whisk in milk, S&P,and nutmeg. Add sour cream. Bring mixture to a slow simmer. (Do  not boil.) The mixture will begin to thicken. Remove from heat. Add cheese and stir until smooth. To make pizza, preheat oven to 425. Roll pizza dough into a 14" round or square. Place on a baking sheet or pizza stone. Editor's note: I made a DELISH veggie pizza the other day, and put my pizza stone in the oven to heat. When it was screamin' hot, I took it out, stretched the pizza dough out to the edges - always rub EVOO on the bottom of crust and sprinkle with coarse corn meal - then put back in the oven so it sets. Remove and spread with sauce, and top with remaining ingredients in the order listed. Bake 7-11 mins, or until puffy and golden brown.

Ginger-Mint Juleps
Makes 1 cocktail (can be easily doubled or tripled)

8-10 lemon* mint leaves
2 heaping T. chopped fresh pineapple
2 T ginger syrup (see recipe below)
2 oz. (1/4 cup) Kentucky bourbon, such as Maker's Mark
3 T. pineapple juice, or more to taste
Mint springs and pineapple wedges, for garnish

Place mint, pineapple, and ginger syrup into the bottom of a cocktail glass or julep cup.Using a muddler or wooden spoon, mash the ingredients to release the flavors. Pack finely crushed ice over the fruit mixture, filling the glass all the way to the top. Pour the whisky over the ice, followed by the pineapple juice and stir gently to combine. Top with more crushed ice to fill the glass. Garnish with a sprig of mint and wedge of pineapple. The drink will be stiff at first, but mellows as the ice melts. Add more pineapple if you want it sweeter.

Ginger Syrup (makes 2 cups)

4 cups water
2 cups sugar
1 cup peeled, sliced ginger
2 t. black peppercorns.

Bring water, sugar, and peppercorns to a boil in a large sauce pot over high heat. Turn down to medium and cook, maintaining a rapid simmer, until liquid is reduced to 2 cups, about 1 hour. Transfer the mixture (do not strain) to a heat proof container to cool completely, Syrup will keep in the fridge for two months, or half the recipe if desired.

Recipe note:
To make a batch of 4 juleps, quadruple the amts. of syrup, mint, and pineapple and muddle in glass bowl. Split between 4 cocktail glasses and continue with recipe.

"This is the day that the Lord hath made. We will rejoice and be glad in it." I'm headed down to Emerald Downs to bet on the horses. Wish me Bon Chance!!

Love,

MM

Seared Sea Scallops with Salsa Verde and Asparagus, PLUS Peanut Butter Pie!!

Saw both of these in the paper this morning, and wanted to share (always with my asterisk* changes) them with you:

Seared Sea Scallops with Salsa Verde and Asparagus
(serves four)

1/4  cup finely chopped fresh lime* basil
1/4 cup finely chopped flat-leaf parsley
1/4 cup EVOO
1 T. capers, drained and minced
1 T. finely chopped shallots
1 t. Dijon mustard
1/2 t. finely grated lemon zest
1/4 t. anchovy paste
1/4 t. freshly ground black pepper
1/8 t. sugar
1&1/4 lb. large sea scallops
4 t. veg. oil
1/4 t. coarse sea* salt
1/2 lb. pencil thin* asparagus, trimmed and cooked til just tender
2 whole lemons cut into crowns for garnish*

Combine basil and next 9 ingredients in a small bowl; set aside. Pat scallops very dry. Heat 2 t. veg oil in a large nonstick skillet over med. high heat. Season scallops lightly with salt and a pinch of sugar. When pan is very hot, add half the scallops and cook, undisturbed, 2 mins. Turn and cook 1-2 mins. more, until just opaque in the center. Transfer to a plate, and tent with foil. Repeat with remaining scallops. Transfer to plates and serve with salsa verde, crossed asparagus spears, and lemon crowns.

Peanut Butter Pie
(serves 8-10)

8 oz. cream cheese, softened and cut into chunks
1&1/2 cups powdered sugar
1 cup creamy peanut butter
1 cup chilled whipping cream
1/2 t. vanilla
1 ready-made chocolate cookie crumb pie crust
Shaved chocolate curls for garnish*
Whipped cream*

Combine all ingredients (except crust) in a bowl of a food processor and blend until very smooth, or mix using an electric mixer on med. speed. Fill crust. Place pie in freezer for at least 2 hours.Top with chocolate curls and a dollop of whipped cream.

"Be as patient with others as God has been with you."

And, have FUN in the SUN today!!

Love,

MM

Gluten Free Peanut Butter Oat Cookies PLUS Spring Fruit Tabouli

Peanut Butter Oat Cookies
This first one is for the Bride To Be, Anne!!!!!
(makes 1/1/2 dozen)

3/4 cup chunky* peanut butter
2 T. coconut oil, melted
1/2 cup honey
1 egg
1 t. vanilla
1&1/4 cups oat flour
1 t. baking soda
1/4 t. sea* salt
1/4 cup chopped salted peanuts

Preheat oven to 350. Beat peanut butter, coconut oil, and honey until well mixed. Add egg and vanilla. In a separate bowl, mix together oat flour, baking soda and salt. Add the wet ingredients and stir until combined. Stir in peanuts. Drop rounded tablespoons of dough onto parchment-lined cookie sheets, 2" apart. Gently press with a fork crosswise. Bake until edges just start to brown, about 10 mins. Transfer to a wire rack to cool. Serve with a glass of cold milk, Duh!!  :)

Spring Fruit Tabouli
This sounds SO good and refreshing:
(serves 4-6)

1 cup Bulgar
1&1/2 cups boiling water
2 cups chopped apricots (about 10 whole)
1 cup halved red* seedless grapes
1/2 unpeeled Persian* cucumber, chopped
1/4 cup red onion, finely chopped
1/2 cup toasted pecans, chopped
1/4 cup chopped fresh basil leaves
1/4 cup fresh lemon* mint leaves, chopped
1/4 cup fresh* lime juice
2 T. EVOO
Sea* salt and freshly ground pepper, to taste

Place Bulgar in a heat-proof bowl and cover with boiling water. Soak until grain are tender and most of the water is absorbed, 30-40 mins. Drain, if necessary, and fluff with a fork. In a large bowl, combine Bulgar, apricots, grapes, cucumber, red onion, pecans, basil, and mint. Drizzle with lime juice and oil. Season with S&P. Toss gently to coat. Serve warm, or cover and refrigerate for several hours before serving. Yowza!!

Keep your chin up, pull up your own boot straps, keep on truckin', and have FUN doing it!!!

Love,

MM