MM's Pizza Burgers

I get a hankering for these, and NOTHING else will do:

1+ lb. ground beef
1 lb. grated sharp Cheddar
1 small sweet white onion, finely diced
1 can either chopped black or green olives - I usually use a bit of both
1 can (lowest you can find sodium) tomato soup
1/4 cup canola oil
1 t. Johnny's Garlic Seasoning
1/2 t. dried oregano
Sour dough English muffins, halved

Brown ground beef and drain well. Let cool a bit. Combine with next 7 ingredients. Cover and let sit, to let the flavors meld, overnight in the fridge. Toast English muffins. Spread each muffin half with mixture. Place on a baking sheet, and broil til the cheese has melted and it turns a little bit brown. OMGOSH these are SO good!!!!!!!!!!!!!! I serve them with sweet corn on the cob (white or a combo), and I ALWAYS add a packet of Sugar in the Raw to the corn water. I also serve melted butter to pour over the corn. Just sayin'..................

Rock ON!!

Love,

MM.

Onion and Garlic Macacamia Nuts!!!

Betcha you won't be able to leave these alone:
(makes 12 servings)

3 T. EVOO
1 T. dried parsley flakes
1 T. dried onion flakes*
3/4* t. sugar
1&1/2 t. lemon juice
1 t. Johnny's Garlic Spread Seasoning*
3 cups macadamia nuts (about 14 oz.)

In a large skillet, heat oil over med. heat for 1-2 mins. or until very hot. Carefully add parsley, onion, sugar, lemon juice, and Johnny's, stirring until combined. Add macadamia nuts. Cook and stir for 5 mins. Drain nuts on paper towels; cool.

"We can accomplish more together than we can alone."

Have FUN today!!

Love,

MM

Halibut Kabobs with Lemon Thai* Basil Butter

This one is for my cousin, Peg who flew home from Alaska yesterday with tons of fresh halibut:
(serves 4-6)

6 T. butter, room temp.
2 cloves garlic, minced
3 T. chopped fresh Thai basil, divided
2 t. lemon juice, divided
2 t. fresh lemon zest
1 t. finely minced shallot
A couple of dill fronds*, snipped
Sea* salt and freshly ground pepper, to taste
2 lbs. halibut, cut into 1&1/2" cubes
2 T. high-heat oil
2 zucchini, thickly sliced
1 yellow squash*, thickly sliced
1 qt. grape* tomatoes
Metal or wood skewers (if using wood, make sure to soak them*)
Lemon crowns

Mix butter, garlic 2 T. basil, 1 t. lemon juice, lemon zest, shallot, S&P in a small bowl until well combined. Gently toss halibut with oil, remaining 1 T basil and 1 t. lemon juice; marinate for 20 mins. Meanwhile, preheat the grill to med. high heat (or start the broiler*). Thread halibut (against the grain so the fish doesn't fall apart), zucchini, squash, and tomatoes on skewers; lightly season with S*P. Cook until fish is just opaque, about 3-4 mins. per side. Remove kabobs to a platter and immediately top with half the lemon-basil butter (heated to melted*). Serve additional butter on the side with lemon crowns and sprinkle with dill. I would make a Caesar salad and some warm roasted garlic bread to accompany. This is a perfect for dining Al Fresco!!!!

Make Patience and Perseverance your watch words today. And, have FUN!!!

Love,

MM

Bacon-Filled Medjool Dates, AND Gorgonzola-Thyme-Stuffed Olives

Here's a couple tasty party/picnic treats for you since I missed the weekend:

Bacon-Filled Medjool Dates:
(makes 24 servings)

6 slices hickory smoked peppered* bacon
1/2 cup whole almonds or pecan halves, toasted and chopped
1/2 cup finely shredded Manchego or Parmesan cheese (2 oz.)
24 unpitted whole Medjool dates (about 1 lb.)
2&1/2-3 T. honey
1 t. snipped fresh thyme

Preheat oven to 375. In a large skillet, cook bacon over med. heat until crisp. Remove and drain on paper towels. Crumble bacon. In a small bowl, combine bacon, almonds, and cheese. Make a slit down one side of each date; spread open and remove pit. Spoon about 1 T. of the bacon mixture into each date; press date to shape around filling (filling will be exposed). Arrange dates, filling side up, on an ungreased baking sheet. Bake for 12-15 mins., or until heated through and cheese is lightly browned. Cool slightly Before serving, drizzle warm dates with honey and sprinkle with thyme.

Gorgonzola-Thyme-Stuffed Olives:
(makes 40)

3 oz. Gorgonzola cheese, crumbled
2 oz. cream cheese with chives*, softened
2 t. snipped fresh lemon* thyme
1/2 t. freshly ground black pepper
40 whole pitted green olives

In a medium bowl, beat Gorgonzola and cream cheese with an electric mixer on med. until creamy. Stir in thyme and pepper. Spoon cheese mixture into a pastry bag filled with a small plain round tip (or use my suggestion of a baggie from yesterday). Pipe the cheese mixture into each olive.

"Watch your head" today!! And, have FUN.

Love,

MM

Mini Gruyere and Smoked Ham* Puffs

Man, do THESE sound Delish:
(makes 20 servings)

1/2 cup water
1/4 cup butter
1/2 t. dried basil, crushed
1/4 t. Johnny's Garlic Spread Seasoning*
Dash Cayenne
1/2 cup all-purpose flour
2 eggs
1/2 cup shredded Gruyere cheese, shredded
1/2 cup smoked ham*, tiny dice
2 T. grated Parmesan cheese
2 T. grated Gruyere
Preheat oven to 450. Grease a baking sheet; set aside. In a small saucepan, combine the water, butter, basil, Johnny's, and cayenne. Bring to boiling over med. heat, stirring to melt the butter. Immediately add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball that doesn't separate. Remove from heat. Cool for 5 mins. Add eggs, one at a time, to mixture in saucepan, beating with a spoon after each addition until smooth. Stir in shredded Gruyere and ham. Drop dough by rounded teaspoons about 2" apart onto the prepared baking sheet. You can spoon dough into a pastry bag fitted with a star tip, or make your own by spooning it into a zip lock bag, and cutting off a small bottom corner*. Sprinkle with Parmesan. Bake for 10 mins. Reduce temp. to 375. Bake for 10-12 mins. longer or until puffed and golden. WATCH carefully so they don't over cook*. Turn off oven, and let sit in the oven for 3 mins. Sprinkle lightly with grated Gruyere. Transfer puffs to a wire rack to cool completely. Fab. for a brunch!!!

"Shout for Joy, all you who are upright in heart (honest in your dealings)."

Have FUN on this Monday!!!

Love,

MM

Editor's Note.....

To my DEAR readers,

I get to play my purple tambourine for the next three days at the Rose Hill Presbyterian Church Women's Retreat!! OBTW, I am a drummer, but for this gig, I will gladly play my tambourine in the Worship Team Band. I also get to be the leader of my Kazoo Band. Last year we had 15 members!! FUNOLA, and Cool Beans!!!!

Take Care, and have a WONDERFUL weekend.

Make sure you have FUN, K?!!

Love,

MM aka Machete Milletti (my chef name, OBTW #2)

MM's Wasabi Tartar Sauce

This would be SO good with the salmon burger patties my friend, Georgia demo-ed at Costco yesterday:

I am not going to give measurements on this one, just ingredients. Adjust to your needs.

Wasabi paste or powder
Light Mayo
Dried dill
Dill pickle relish
Lemon juice
Red onion, finely shaved
A couple of drops of Tabasco

Mix and chill.

"Be strong, be brave, and be of good cheer" today!!

Love,

MM

Mexican Shrimp and Avocado Salad with Tortilla Chips

Ole! Easy Peasy:
(6 servings)

1 lb. shelled and deveined medium shrimp
2 romaine hearts, coarsely shredded
2 cups grape* tomatoes, halved
1 small Persian* cucumber, diced
1/2 cup coarsely chopped cilantro
1 avocado, diced
4 oz. lime* white* corn tortilla chips (about 4 cups)
2 T. sour cream
2 T. light* mayo
2 T fresh lime juice
1/2 t. finely grated lime zest
Sea* salt and freshly ground pepper

Bring a saucepan of salted water to a boil. Fill a bowl with ice water. Blanch the shrimp just until white throughout, 3 mins. Drain and chill the shrimp in the ice water. Drain again and pat dry. Transfer the shrimp to a large bowl. Add the romaine, tomatoes, cucumber, cilantro, avocado and tortilla chips. In a small bowl, whisk the sour cream with the mayo., lime juice and lime zest, and season with S&P. Pour the dressing over the salad and gently toss to coat. Serve immediately. Bon Appetit!!

Seek to do what makes you happiest today!!

Love,

MM

Chocolate Hazelnut Custard with Toasted Coconut*

Need I say more??? Sounds like Heaven to me:
Editor's Note: this is quite an involved one, but the results of your fun work will bring smiles!

Custard:
1 cup heavy cream
9 egg yolks
2&1/2 cups whole milk
3/8 cup granulated sugar
2 T. powdered gelatin (to bloom, add 1 T. of cold water)
2&2/3 cups chopped Godiva 72% chocolate
2 T. hazelnut chocolate spread (Nutella*)

Nuts:
2 cups water
2 cups granulated sugar
2 cups hazelnuts
1 package Godiva hazelnut biscuits, coarsely chopped

Toasted shredded coconut and mint leaf cluster, for garnish

Whip the heavy cream into stiff peaks and refrigerate. To make the custard: Place the egg yolks in a
medium bowl. In a medium saucepan, bring the milk and sugar to a boil. Slowly whisk half of the hot milk into the yolks to create a good temper, then whisk in the remaining milk. The mixture should be a thick custard. If not return the mixture to the heat and slowly cook while constantly stirring to ensure the yolks don't overcook. While the custard is still warm, add the bloomed gelatin and stir in to dissolve. In a medium bowl, mix the chopped chocolate with the hazelnut chocolate spread. Strain the custard mixture over the chocolate and hazelnut chocolate spread and stir well to combine. Once you have created the chocolate custard, chill it over an ice bath for 5 mins. while stirring; this swill ensure that the custard will not melt the whipped cream. Once the custard is cool to the touch, fold in the whipped cream until fully combined, reserving some of the whipped cream to top the plated dish. Spoon the custard into individual glasses, a trifle dish or baking dish. Refrigerate for a least 6 hours or overnight for the best results. To make the candied hazelnuts: Combine the water, sugar and hazelnuts in a medium saucepan and bring to a rolling boil for 5 mins. Strain the hazelnuts and spread evenly on a baking sheet. Bake at 325 for 8-10 mins., until the hazelnuts are shiny and evenly toasted. Remove from the baking sheet and let cool. To plate, spread an even layer of the hazelnut biscuits on top of the custard, sprinkle the candied hazelnuts, and toasted coconut. Garnish with a mint leaf cluster.

"Take yourself out of the grind of fear! Look upon each threatening circumstance as an opportunity to grow in your faith, rather than retreat."

Love,

MM

Blue Cheese Dressing

YUMOLA:
(makes about 2&1/2 cups)

1/2 cup sour cream
1/2 cup buttermilk
1&1/2 oz. blue cheese, crumbled
1 T. red wine vinegar
Garlic chives, snipped*
Wedge of iceberg lettuce*
Freshly ground pepper*
Tomato wedges*

Combine first four ingredients in a blender or food processor. Puree or pulse to desired consistency. Serve over a wedge of iceberg. Garnish with tomato wedges. Sprinkle with chives and pepper.

"Your special gifts will make room for you".

Have FUN today.

Love,

MM

Rotisserie Quail!!!

If ya can't find quail, use Cornish Game Hens*:

1 quail person
EVOO
Freshly ground Cumin (invest in a marble mortar and pestle, I'm just sayin'..............)
Cinnamon
Tumeric
Sea* Salt
Freshly* ground pepper
Smoked paprika
Lemon and lime wedges*
1 garlic clove per bird

Rinse birds and pat DRY with paper towels. Rub with oil. Combine spices. Massage into skin. Stuff lemon and lime wedges and garlic into cavity. Thread onto rotisserie, (tie up the legs with kitchen twine*), and let cook until the thermometer reaches 165. Mop with a little more oil, if necessary. LET REST before serving at least 5 - better - 10 mins. covered with foil.

Make time tomorrow to sharpen your skills!!

Love,

MM

Smoky Salmon Bake

How 'bout this one tonight out on the "barbie":
(serves 8)

1 side of salmon (2&1/2-3 lbs.)
1 lb. baby red potatoes, sliced 1/4" thick
4 ears white* corn, cut into 2" thick rounds
2 lbs. cooked chorizo sausage links (about 6 oz.), halved lengthwise, then cut crosswise - 1/2" thick
3/4 cup dry white wine, such as sauvignon blanc
2 T. EVOO
1 t. smoked paprika
Sea* salt and Mrs. Dash's lemon pepper*
A couple of sprigs of fresh dill*
Chopped flat-leaf parsley
Lemon crowns

Preheat a grill to medium-high on one side; keep the other side unlit (or pile the coals on the bottom of just one side*). Stack three 2' long sheets of heavy-duty foil on top of each other, then fold up the edges to create 2" sides. Place the foil pan on the unlit side of the grill. Add the potatoes, corn and chorizo in an even layer. Add the wine. Cover the grill and cook for 10 mins. In a bowl, stir together the olive oil and smoked paprika. Season the salmon with the salt and lemon pepper. Using a spatula, put the potatoes, corn and chorizo to the sides of the foil pan. Place the salmon in the center, skin side down; brush with the paprika oil, and top with dill sprigs. Cover; grill until the salmon is opaque, about 25 mins. Transfer the salmon and vegetables to a platter. Spoon the juices over the fish. Sprinkle with parsley, and garnish platter with lemon crowns (one per person).

"We must be intentional about celebrating life and the goodness of God."

Have FUN in the SUN today!!

Love,

MM

Pastrami Rueben Dog

OMGosh!! This sounds SO DELISH (tho. don't go to your cardiologist right after eating.....):

All beef hot dogs* (make sure you get the good ones w/o nitrates or 'traits)
Thin Deli slices of pastrami
Baby* or Aged* Swiss slices
Sauerkraut with caraway* seeds
1000 island dressing
Yellow mustard* (if desired)
Soft hot dog buns

Grill, boil, or broil the dogs. Wrap each in a slice of pastrami and Swiss. Put under the broiler to melt cheese. Top with sauerkraut and thousand island dressing. Serve with a crisp dill pickle spear.

Smile more today - it's FRIDAY. YAY!!!!

Love,

MM

Cabbage, Fennel, and Golden Raisin Salad

Crunchy, tangy, and sweet:
(serves 6)

1 lb. green* cabbage, thinly sliced
1 small fennel bulb, sliced (1 cup)
2&1/2 T. fennel fronds, chopped
2&1/2 T. fresh dill* fronds, chopped
2/3 cup golden raisins
1/2 cup plain Greek* yogurt
1/2 cup light* mayo.
3 T. lime juice
1&1/2 -2 t. honey
Chives*, snipped for garnish.
S&P to taste

Toss together cabbage, fennel, fennel and dill fronds, and raisins. Combine yogurt, mayo, lime juice, and honey in a separate bowl. Stir yogurt mixture into cabbage mixture and season with S&P.Garnish with chives. Chill.

"If you develop an image in your mind of victory, success, health, abundance, Joy, Peace, and Happiness, NOTHING on earth will be able to hold those things from you."

Love,

MM

Thai* Basil and Nectarine Carpaccio

A very pretty and tasty beginning:

1 nectarine, thinly sliced
Thai* (or lemon* or regular) basil leaves, stems removed
Lemon juice
EVOO
Sea* salt
Freshly ground pepper

Alternate slices of nectarine and basil on a serving platter. Drizzle with olive oil, lemon juice, and season with S&P.

Bonus suggestion: grill nectarine halves, and serve topped with olive oil, white* balsamic vinegar, and basil chiffonade.

"Just walk away from confrontations, and refuse to be drawn in (UNLESS you can change the situation peacefully), and guard your mouth today."

Love,

MM

Sorrel, Dill, Leek, and Ricotta Quiche

One of my fav. plants (shhhhhh - don't tell the others) of my farm is Sorrel. I LOVE its bright, tart, lemony taste! This quiche showcases it:

1 frozen deep dish pie crust* (you can make your own, but I usually make quiches as presents,
      and this comes with its own pan)
Softened butter
4 eggs, WELL beaten
1-1&1/2 cup half and half*
Half a bunch of sorrel, hand torn into small pieces
Half* a container of ricotta cheese, well drained
1 T. fresh snipped dill
1 leek, thinly sliced into rings*
1/2 -1 t. lemon pepper* or Mrs. Dash's Salt Free Lemon Pepper*
1 Roma tomato, thinly sliced
Lime salt* (I get this at Bartell)
A sprinkle of nutmeg*
A sprinkle of smoked paprika*

Thaw crust. Preheat oven to 375. Rub the softened butter all over bottom, sides, and top rim of crust. Using a fork, liberally poke all surfaces. Bake about 7 mins. til firm (WATCH!!). Let cool, and lower oven temp. to 325-350. Place sorrel, leeks, and ricotta in bottom of crust. In a large bowl, whisk eggs; add half and half, dill, and lemon pepper. Pour into pie crust. Sprinkle lightly with nutmeg and smoked paprika. Float tomato slices on top, and sprinkle lime salt on them. Bake 45 min. to one hour, or until toothpick inserted in the center comes out clean. Again, WATCH. When you begin to smell it, Check!!! Let cool on wire rack. It may be served warm or at room temp.

"Let all you do be done with Love." Watch out for each other today!!

Love,

MM

Shrimp and Bay Scallop Salad

Man, I want to have this for dinner tonight:
(4 servings)

Salad:
1/2 lb. haricot verts* (French green beans), trimmed
3/4 lb. cleaned shrimp
3/4 lb. bay scallops
1 cup grape* tomatoes, halved
1/2 cup (2 oz.) Mediterranean* Feta cheese, cubed or crumbled
1 bag (5 oz.) arugula
1/2 red onion, thinly sliced
1/4 t. sea* salt
Lemon wedges

Dressing:
1/4 cup red wine vinegar
3 T. chopped fresh parsley
2 t. honey mustard
1/4 t. sea* salt
1/4 t. freshly ground pepper
1/4 t. red pepper flakes
1/3 cup EVOO


In a med. bowl, whisk together vinegar, parsley, mustard, red pepper, and S&P. While whisking, add oil in a thin steam. Set aside. Bring a saucepan of water of a boil. Add beans; cook for 3-4 mins. Drain and rinse with cool water. Place shrimp and scallops in a resealable plastic bag or glass dish. Add 1/4 cup of the dressing and toss to combine. Marinate at least 10 mins. while heating grill or broiler. Thread shrimp and scallops onto skewers or place on broiler pan. Grill or broil for 5 mins., turning once until cooked through. In a med. bowl, toss green beans, tomatoes and feta cheese with 1 T of the remaining dressing. Place arugula and red onion on a serving platter or in a large bowl. Top with shrimp and scallops, and season with salt. Drizzle with 2 T. of the dressing and add green bean mixture. Serve remaining dressing on the side along with lemon wedges.

Bon Chance to AL HIPPS!! We must keep our chins up.

Love,

MM

Smoked* Salmon Spirals with Cucumber Sauce

SO pretty:
(4 servings)

1 smoked salmon fillet (1 lb.)
8 fresh dill sprigs
1/4 cup fresh* lime juice
1 T. EVOO
2 t. Dijon mustard
1 cup (8 oz.) fat-free plain Greek* yogurt
1/4 cup light* mayo.
2 T. finely chopped seeded peeled Persian* cucumber
2 T. snipped fresh dill
1 T. fresh* lemon juice
Lemon wedges

Remove skin from fillet and discard. Cut fillet lengthwise into four strips. Place two dill spring on each strip; roll up. Thread salmon onto four metal or soaked wood skewers. In a large resealable plastic bag, combine the lime juice, oil and mustard; add salmon. Seal bag and turn to coat; refrigerate for 30 mins. turning occasionally. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill salmon, covered, over high heat or broil 3-4" from the heat for 4-5 mins. on each side until fish flakes easily with a fork. Meanwhile, in a small bowl, combine the sauce ingredients. Meanwhile, in a small bowl, combine the sauce ingredients. Serve with salmon, and lemon wedges.

"If you see a person downhearted, give them a hug to upheart them." And, have FUN doing it!!!!!

Love,

MM

Herb-Crusted Chicken with Fresh Strawberry Relish

What a gorgeous presentation (this one is for RO):
(makes 4 servings)

4 large or 8 small bone-in chicken thighs (about 2 lbs., skin removed, trimmed
1 T. EVOO
3 T. chopped fresh oregano
2&1/2 T. chopped fresh garlic* chives, divided
1/2 t. sea* salt, plus a pinch, divided
1/4 t. freshly ground pepper plus a pinch, divided
2 cups strawberries, hulled and chopped
2 t. freshly grated lime zest
1 t. sugar, or to taste
1 t. balsamic vinegar, or more to taste

Preheat oven to 375. Combine chicken in a bowl with oil, oregano, 1 T. chives, 1/2 t. salt and 1/4 t. pepper. Place in a small to medium roasting pan. Roast the chicken until an instant-read thermometer inserted into the thickest part without touching bone registers 165, 35-45 mins., depending on size of the thighs. Meanwhile, combine strawberries, lime zest, sugar, vinegar, the remaining 1&1/2 T. chives , and the remaining pinch of S&P in a bowl. Let stand at room temp. until the chicken is done. Just before serving, taste the strawberry relish and adjust the amt. of sugar, vinegar, and /or salt. Let chicken rest 10 mins. covered with foil after removing from oven*. Serve the chicken topped with the relish. YUMOLA!!!!!

Let's promote PEACE on earth! And, have FUN doing it!!!

Love,

MM

Stadium Hot Dogs

My, Oh, MY!! Easy Peasy:
(serves 4)

4 beef hot dogs with no 'trites or 'traits*
2 T. butter
1 large sweet onion, thinly sliced
1 T. brown sugar
2 T. yellow mustard
4 soft hot dog buns

Prepare hot dogs on the grill, under the broiler, boil 'em, or cook them over your campfire*.
Keep warm. Melt butter in a medium skillet over med.-high heat. Add onion; cook and stir until onions are browned and softened, about 6-8 mins. Stir in brown sugar; cook and stir 2 mins. longer. Fill buns with hot dogs, top with onions, and mustard. Serve IMMEDIATELY with a smile, MM's Baked Beans, and Lays Potato Chips. PLAY BALL!!

"Be true, be kind, be brave."

Have FUN on this Friday!!!!!

Love,

MM

Strawberry Gazpacho with Lime Cilantro Cream

A DELISH, sweet, and spicy starter:
(4 servings)

2 lbs. strawberries, hulled and halved (5 cups)
1 small ripe* mango, peeled and chopped (1 cup)
1/2 cup chopped red* bell pepper
1 large shallot, chopped (2 T.)
2 T. EVOO
1/4 cup chopped cilantro, divided
1/4 cup lime juice, divided
4 t. agave nectar, divided
1/2 low fat sour cream or creme fraiche*
Sea* salt and freshly ground pepper
Lime wedges*
Edible flower blossoms* (like nasturtiums, pansies, etc.)

Pulse strawberries, mango, bell pepper, shallot, olive oil, 2 T. cilantro, 2 T. lime juice, and 3 t. agave, in food processor until pureed with some texture remaining. Season with S&P, if desired. Stir together sour cream, remaining 2 T. cilantro, remaining lime juice, and remaining 1 t. agave in bowl. Season with S&P, if desired. Chill for a couple of hours*. Ladle gazpacho into bowls, and dollop each with 2 T. Lime Cilantro Cream, and a flower blossom. Serve lime wedges on the side.

YOU deserve a mountain of PRAISE today. Nicely done!!

Love,

MM

Ya Gotta Make This TONIGHT Burger!!

Nuff said:
(6 servings)

1&1/2 lbs. ground beef (or chicken or turkey*)
3 T. finely chopped sweet* white onion
l/2 t. garlic salt
1/2 t. pepper
1 cup (4 oz.) shredded sharp* cheddar cheese
1/3 cup canned sliced mushrooms, drained well*
6 Hickory Smoked Peppered* bacon, cooked and crumbled
1/4 cup light* mayo.
6 buns of your choice (I like onion or potato)
Butter* lettuce leaves
Tomato slices
Dill pickle chips*
Yellow mustard*

In a large bowl, combine the beef, onion, garlic salt, and pepper. Shape into six patties, 3/4" thick. In a small bowl, combine the cheese, mushrooms, bacon, and mayo. Chill. Grill (or broil*) burgers over med. heat for 5-7 mins. per side, or until a thermometer reads 160. During the last 3 mins., spoon 1/4 cup of the cheese mixture onto each burger. Serve on buttered and toasted buns with the above accoutrement's. Some crisp Sweet Potato Fries with a side of horseradish sauce, and fresh fruit kabobs complete this Bill Of Fare!!!! Then, make S'mores.

"Rise, Shine, Give God Glory!"

Have FUN in the SUN today.

Love,

MM

Roasted Veggies with Green Olive Vinaigrette and Pistachio Couscous

WOW!!!!:
(serves 6)

Vegetables:
171/2 lb. zucchini, end trimmed, quartered lengthwise
2 med. red bell peppers, cut into strips
2 med. yellow peppers, cut into strips
1 med. orange* pepper, cut into strips
1 large red onion, sliced into rings
2 T. EVOO
1 T. white* balsamic vinegar
1 T. finely chopped fresh lemon* mint
2 t. harissa
1 clove of garlic, minced to 1 t.

Vinaigrette
1/2 cup pitted green olives
2 T. lemon juice
2 T. EVOO
2 T. chopped fresh flat leaf parsley
1 T. chopped shallot
1/4* t. honey
1/2 t. lemon juice

Couscous:
2 cups plus 2 T. low sodium veg. broth
* 1 t. tabil spice blend (see recipe below)
2 cups couscous
1/2 cup coarsely chopped roasted pistachios

To make veggies: Preheat oven to 450. Toss zucchini, bell peppers, onion, and oil in large bowl. Transfer to baking sheet, spread in single layer, and roast 20-25 mins. or until veg. are browned and tender, turning occasionally. Transfer to bowl, and toss with vinegar, mint, harissa, and garlic. Season with S&P. Meanwhile, to make Vinaigrette: Place all ingredients in blender or food processor; blend until smooth. Season with S&P. To make Couscous: Bring broth and tabil to a boil in large saucepan. Stir in couscous, cover, and remove from heat. Let stand 5-8 mins., or until all liquid is absorbed. Fluff with for, and fold in pistachios. Serve Vegetables over Couscous with Vinaigrette on the side.

*Tabil:
(makes about 1/4 cup)

1/4 cup coriander seeds
2 T. cumin seeds
1 T. caraway seeds
1-2* t. red pepper flakes
2 t. garlic powder

Toast coriander, cumin, caraway, and red pepper flakes in a small skillet 3 mins. over med.-low heat, or until darkened and fragrant, swirling pan constantly. Transfer to bowl, and stir in garlic powder. Cool. Finely grind mixture in spice grinder, coffee grinder, or mortar and pestle. Store in an airtight container.

Don't forget that communication is KEY!!

Have FUN today.

Love,

MM

Chicken Artichoke Mousse

An elegant presentation with many flavors subtly blended:
(yields 4 cups)

1 envelope unflavored gelatin
1 cup water
1/2 sour cream, plain Greek* yogurt, or creme fraiche*
1 (3 oz.) package of cream cheese with chives*, softened
1/4 cup light* mayo.
1/4 cup dry white wine
1 t. dried marjoram, crushed
1 t. dry mustard
1/4 t. sea* salt
1/4 t. freshly ground pepper
1 med. chicken breast, cooked, boned, and skin removed
1 (14 oz.) can artichoke hearts, drained
2 hard-cooked eggs
2 green onions
1 cup shredded carrot

In a heat-proof measuring cup, combine gelatin and water. Place cup in a saucepan of hot water. Heat and stir until gelatin is dissolved. Transfer to mixing bowl. Beat in sour cream, cream cheese, mayo., wine, marjoram, dry mustard, S&P. Finely chop chicken, artichokes, eggs, and green onions in a food processor. Add carrot; mix well. Fold into gelatin mixture. Spoon into 4&12 cup (or two 2 cup molds). Refrigerate until firm. Unmold and serve with multi-grain crackers, and melon balls. Garnish the platter with edible flower blossoms.

"Keep sound wisdom and discretion."

And, have FUN today!!

Love,

MM

Pecans Worcestershire

A bonus nibbler:
(makes 2 cups)

1 cups large pecan halves
1/3 cup Worcestershire sauce
1 T. butter, melted*
2 dashes Tabasco sauce
Garlic salt*
Freshly ground pepper*

Mix all ingredients together on warm cookie sheet. Bake at 300 for 15-20 mins. or until crisp. Stir several times. Serve warm or at room temp.

"Release your inner butterfly - release the FULL YOU!"

Love,

MM

Grecian Meatballs with Feta*

These are PERFECT for a party or potluck served hot in a chafing dish:
(Yields 100 cocktail size meatballs)

2 lbs. lean ground beef (or turkey* or chicken*)
1 cup fine Panko* plain bread crumbs
1 cup finely chopped sweet* white onion
1/2 cup water
1 egg
1&1/2 t.sea* salt
2 garlic cloves*, minced
1 t. lemon pepper
1/2 t. cinnamon
1 t. Johnny's Garlic Seasoning*
1 T. fresh parsley*, finely chopped
3&1/2 t. fresh* oregano, chopped
1 cup crumbled feta*
EVOO cooking spray

Tzatziki sauce - for serving on the side
Lemon wedges - for garnish

Blend all ingredients except last three together. Form into 1" balls. Place meatballs in a sprayed jelly roll pan or 13x9x2" pan. Bake at 350 for 35 mins. or until done. Serve with a bowl of chilled Tzatziki sauce, and lemon wedges.

"Patience keeps things on a low flame." YOU can do it!!!

Love,

MM

Lemon-Ricotta Pancakes

A light lemony lift to light up your morning:
(serves 6)

1 cup low-fat ricotta cheese (8 oz.)
4 large eggs, separated
3 T. sugar
2 T. grated lemon zest
1/2 cup all-purpose* flour (or you could use 1/4 cup millet flour and 1/4 cup potato starch)
1/2 t. baking soda
1/2 t. sea* salt
Pinch cream of tartar
4 T. butter or coconut oil, divided
Fresh raspberries* or blueberries*

Whisk together ricotta, egg yolks, sugar, and lemon zest in a large bowl. Set aside. Whisk together flour, baking soda, and salt in a separate bowl. Sprinkle flour mixture over egg mixture, and fold in with spatula. Beat egg whites and cream of tartar with an electric mixer 5 mins., or until soft peaks form. Fold egg whites into batter. Heat 1 T. butter in a large skillet over med. heat. Pour 1/4 cup batter for each pancake into pan. Cook 3 mins., or until bubbles begin to form and pop on top. Flip, and cook 1 min. more. Repeat with remaining butter and batter. I would serve thick cup smoked peppered bacon, or Jone's All Natural (no 'trites or 'traits) Link Sausages, and cottage cheese sprinkled with chives.

"Faith is the song of the soul".  Have FUN today!!

Love,

MM