Open-Faced Crab Cake Sammies with Tzatziki and Sweet Pepper and Smokehouse Almonds Salad

Need I say more??:
(4 servings)

Crab Cakes:
6 T. plain 2% reduced-fat Greek yogurt, divided
2 T. finely chopped Persian* cucumber
2 t. minced fresh garlic
1/2 t. freshly ground black pepper, divided
2/3 cup panko Japanese breadcrumbs, divided
1/4 cup finely diced red bell pepper
2 T. thinly sliced green onions
1 T. finely chopped fresh dill
1 t. grated lemon rind
2 t. fresh lemon juice
3/4 t. sea* salt
1 egg white
12 oz. lump crab meat, shell pieces removed
2 t. EVOO
4 (1&1/2 oz.) slices sourdough bread, toasted
4 red leaf lettuce leaves

Combine 1/4 cup yogurt, cucumber, garlic, and 1/4 t. pepper in a small bowl; set aside. Combine remaining 2 T. yogurt, remaining 1/4 t. pepper, 1/3 cup panko, bell pepper, onions, dill rind, juice, salt, and egg white in a med. bowl. Gently stir in crab. Divide crab mixture into 4 equal portions (about 1/2 cup each), shaping into 3/4" patties. Place remaining 1/3 cup panko in a shallow dish. Dredge patties in panko. Heat a large skillet over med. heat. add oil to pan; swirl to coat. Add patties; cook 3 mins. on each side or until golden. Top each bread slice with 1 lettuce leaf, 1 patty, and about 2 T. reserved yogurt mixture.

Sweet Pepper and Almond Salad:
1 T. EVOO
1 T. sherry vinegar
1/8 t. Kosher salt
4 cups mixed baby greens
1 cup thinly sliced baby red bell peppers
2 T. chopped Smoke House Almonds*


Combine oil, vinegar, and salt in a med. bowl, stirring with a whisk. Add greens and red pepper. Toss to coat. Sprinkle with almonds.

I'm off to MN to see my cousin, Al. I will write as often as I can.

Keep your chins up, Be NICE, and have FUN!!!!

Love,

MM

Ground Lamb and Hummus Pita "Pizzas" with Tomato, Sweet onion, Feta, and Parsley Salad

If you don't like lamb, use ground beef, chicken, or turkey:
(serves 4)

For the "Pizzas":

6 oz. ground lamb
1 t. EVOO
1&1/2 cups chopped yellow onion
1 T. minced fresh garlic
1&1/2 t. ground cumin
1/2 t. smoked paprika*
1/2 t. dried oregano or 1 t. fresh "Hot and Spicy" oregano (I grow this on my farm)
3/8 t. Kosher* salt
1/4 t. ground cinnamon
1/2 cup water
1/2 cup seeded chopped tomato
1&1/2 T. fresh lemon juice
2 (6") pitas
1/2 cup plain hummus
1/4 cup chopped fresh cilantro (or parsley*)
1 T. pine nuts, toasted

Preheat broiler to high. Heat a large nonstick skillet over med.-high heat. Add lamb to pan; cook 3 mins. or until browned, stirring to crumble. Remove lamb from pan. Add oil to pan; swirl to coat. Add onion to pan;saute 4 mins. Stir in garlic and next five ingredients; saute 1 min. Stir in 1/2 cup water and tomato; bring to a simmer. Cook 4 mins. or until tomatoes begin to soften. Stir in cooked lamb. Cover, reduce heat, and simmer 4 mins. Stir in the lemon juice. Split each pita into 2 rounds. Place on a baking sheet. Broil 1 min. on each side or until crisp. Spread 2 T. hummus on each round. Top each serving with about 1/3 cup lamb mixture. Sprinkle evenly with cilantro and pine nuts.

For the Tomato, Sweet Onion, and Parsley Salad:

1&1/2 t. EVOO
1 t. red wine vinegar
1/8 t. Kosher* salt
1/8 t. freshly ground pepper
1&1/2 cups halved grape tomatoes
1/2 cup thinly sliced Walla Walla Sweet or Vidalia onion
1/2 cup chopped fresh flat-leaf parsley
2 T. crumbled feta cheese

Combine EVOO, vinegar, S&P in a med. bowl; stir with a whisk. Add tomatoes, onion, and parsley to bowl. Toss to coat. Sprinkle salad with feta.

There ya go. Sorry I took the weekend off!!

"Do not let your heart be troubled, and do not be afraid."

Have FUN today!!

Love,

MM

Slow Cooker Chicken Enchilada Soup

Perfect for a cloudy day, and your house will smell amazing when you walk in the door (don't cha just LOVE that?!!):
(serves 6)

Neutral cooking oil, such as canola or safflower
1 med. sweet* white onion, chopped
1 large jalapeno, seeded and finely chopped (wear gloves*!!)
3 garlic cloves garlic, minced
2 T. Mexican-style chili powder
1 T. ground cumin
1 t. smoked paprika*
1/2* T. Sugar in the Raw*
1 can diced fire-roasted tomatoes*
1 (15 oz.) can red enchilada sauce*
2 cups Low Sodium* chicken broth, plus more for thinning, if needed
15 oz. frozen roasted corn (I get the frozen package at Trader Joe's - have also seen it at Safeway)
1 small can sliced black olives, drained
1 can pinto beans*, drained and rinsed
1 can black beans, drained and rinsed
2-3 lbs. chicken thighs, skins removed
Heavy cream, to taste
Kosher salt and freshly ground pepper, to taste
Cayenne pepper

Toppings:
Grated sharp* cheddar
Sour cream
White corn tortilla strips*
Cilantro

Heat a few T. of oil in a large Dutch oven or skillet over med. heat. Add the onions and jalapeno, and cool until softened, 5-7 mins. Add the garlic, chili powder, cumin and sugar, and stir until fragrant, 30 secs. to one minute. Add the tomatoes, enchilada sauce, and stock. Season with S&P. Bring to a gentle boil, then transfer to the bowl of a slow cooker. Add the corn, beans, and chicken thighs to the slow cooker. Cover and set on low for 6-7 hours (or high for 4 hours - since I am getting this to you so late, sorry). Shred the cooked chicken using two forks (if using bone-in thighs, remove the chicken to shred; discard bones and return meat to the soup). Stir in a splash of heavy cream if desired. Season the soup with additional salt, pepper and cayenne, to taste. Serve with toppings on the side.

Make sure you have a firm hand shake, and look people in the eye today.

Happy FRIDAY. Have FUN!!!

Love,

MM

Shrimp Orzo* Salad

Take this to your next party, and watch it disappear:
(8 servings - about 2 qts.)

8 oz. dry orzo* pasta
1 cup diced celery
1 cup finely diced green onion*
1 cup finely diced red bell pepper
1 cup finely diced jicama*  
1 cup finely diced hearts of palm*
2 t. minced garlic
2-3 cups light* mayo.
2 t. fresh lemon juice*
2-3 "shots" Tabasco sauce*
1 oz. minced fresh dill
1 oz. minced fresh lemon* basil
1 T. or less Kosher* salt
1 lb. baby shrimp
Fresh dill fronds*
Belgian Endive leaves*
Lemon slices*

Blanch pasta in boiling water for 9 mins. Rinse in cold water. In a large bowl combine all other ingredients except Endive and toss with pasta. Cover and chill for flavors to combine. Stir well, top with dill fronds, and serve in Endive leaves with lemon slices on the side.

"You have the power to change someone's life simply by the words that you speak = Positive Power".

Bon Chance to those participating in the Evergreen State Fair.

Have FUN today!!

Love,

MM

Tomato, Cucumber, Fresh Mozzarella, and Bay Scallops* Salad

And, the summer seafood salads just keep on coming:
(8 servings)

3 med. tomatoes, chopped
2 small Persian* cucumbers, quartered and cut into 1/4" slices
1 small red*, orange*, or yellow* sweet pepper, chopped
1 lb. small Bay Scallops*, cleaned
1/2-3/4 cup fresh lime juice (may take a little more - use Key Limes, if you can find 'em*)
1/4 cup thinly sliced sweet* white onion
12 pitted Kalamata olives, sliced
2 T. minced fresh parsley
1 T. minced fresh lemon*, lime*, or Thai* basil
1/3 cup EVOO
2 T. red wine vinegar
2 T. white* balsamic vinegar (I found this at Trader Joe's)
3/4* t. sugar
1/2 t. Kosher* salt
1/4 t. freshly ground pepper
1/2 t. dried oregano
4 oz. fresh (wet) mozzarella, cubed

Marinate and "cook" the scallops in the lime juice 4-6 hours til they turn white in the fridge. In a large bowl, combine the tomatoes, cucumber, chopped peppers, onions, scallops, olives, parsley, and basil. For dressing: in a small bowl, whisk the oil, vinegars, sugar, oregano, S&P. Pour over salad; toss to coat. Cover and refrigerate for at least 15 mins. Just before serving, stir in the cheese. Serve with a slotted spoon.

I hope you find Joy, Peace, Love, and FUN today!!

Love,

MM

Creamy Caesar Salad with Smoked Salmon

Another YUMMY seafood salad to try:
(serves 4)

4 slices whole seed bread
4 large hard-cooked eggs
1/4 cup light mayo. (or plain Greek yogurt*)
3 T. fresh* lemon juice
2 T. EVOO
1 clove of garlic, minced*
1/4 t. each sea* salt and freshly* ground pepper
3 small hearts of romaine lettuce, chopped
3 med. carrots, thinly sliced into half moons
1/2 cup blanched almonds, chopped
1/2 cup fresh lemon* basil leaves, torn
1/2 cup SHAVED Parmesan cheese
4 oz. smoked salmon, torn into strips
Dried dill*
4 dill fronds*
Thin lemon slices*

Toast bread very well; let cool. Cut into 1/2" chunks. Peel and slice eggs. In a large bowl, whisk together mayo., lemon juice, oil, garlic, and S&P. Add lettuce, croutons, carrots, almonds, and basil; toss until well coated. Divide among 4 plates. Top each with shaved Parm, sliced eggs, and salmon (sprinkle salmon with dried dill). Garnish plates with a dill frond and a twisted lemon slice. This one is def. al fresco material!!

"Ask, and you will receive!"

Have FUN today.

Love,

MM

MM's Stuffed Turkey Meatloaf

BONUS!! This is what I made up last night (Editor's note - DELISH!!!);

1 lb. ground turkey
1 egg
1/4 red onion, tiny dice
1/3 cup plain Greek yogurt
1/3 cup plain Panko bread crumbs
Three drops Liquid Smoke
A couple of dashes of Worcestershire
Thyme leaves
Fresh sage leaves
1 red and 1 orange mini sweet red peppers, roasted, peeled, seeds removed, and cut into strips
3 large crimini mushrooms, de-stemmed and sliced
Fresh spinach leaves
Grilled marinated artichoke quarters, drained
Italian shredded 3 cheese blend
Mrs. Dash's Lemon Pepper
Johnny's Garlic Spread Dry Seasoning
Freshly ground pepper
Kosher salt

In a large mixing bowl, crack the egg and beat lightly with a fork. Add turkey, onion, yogurt, Liquid Smoke, Worcestershire, thyme, and Panko. Stir together well. Divide in half; pat down half in the bottom of a meatloaf pan. Making two horizontal rows, layer artichokes, peppers, spinach (sprinkle with Lemon Pepper), and mushrooms. Top with lots of the shredded cheese. Carefully place the rest of the turkey mixture on top, and spread. Using the back of a wooden spoon, press edges together to seal. Grind pepper on top and sprinkle with Kosher salt, and Johnny's. Bake at 350 about an hour. Let rest for 10 mins. before slicing. Serve with lemon pepper orzo.

Carpe Diem!!!

Love,

MM

Grilled Halibut Salad Nicoise

This one's for YOU, Sue V:
(6 servings)

Vinaigrette:
1 med. clove garlic
1/4 t. sea* salt
5 T. EVOO
6 T fresh orange juice, plus more to taste
1/4 cup white wine, red wine or champagne* vinegar
1 T. Dijon mustard

Salad:
1&1/2 lbs. red potatoes (5-6 med.), scrubbed and halved
1&1/4 lbs. haricot verts*, trimmed
Juice of 1 large lemon
2 T EVOO
1/2 t. coarse sea salt*, divided
1 lb. halibut or striped bass
1/4 t. coarsely ground pepper, plus more to taste
1 large head Boston lettuce
1&1/2 cups grape tomatoes
3 hard-boiled eggs, peeled and cut into wedges
1/4 cup sliced pitted black nicoise or Kalamata olives
1/4 cup finely chopped fresh parsley
Paprika
Lemon crowns*

To prepare vinaigrette: Peel the garlic and smash with the side of a chef's knife. Using a fork, mash the garlic with 1/4 t. salt in a small bowl to form a coarse paste. Whisk in 5 T. oil. Add orange juice, vinegar, and mustard; whisk until well blended. Taste and whisk in up to 4 T. more juice to mellow the flavor; season with more salt, if desired. Set aside at room temp. To prepare salad: Bring 1" of water to a boil in a large saucepan fitted with a steam basket. Add potatoes; cook until tender, 10-15 mins. Remove to a cutting board. When cool enough to handle, slice and place in a shallow bowl. Drizzle with 1/3 cup vinaigrette; set aside. Add beans to the steamer basket; cook until bright green and just tender, 4-6 mins. Rinse in a colander with cold water until cool. Drain well. Place in a med. bowl, and toss with 2 T. vinaigrette. Combine lemon juice, 2 T. oil and 1/4 t. slat in a sturdy sealable plastic bag; shake until the salt dissolves. Add fish and marinate for up to 20 mins. while you fire up the grill. Pre-heat it at med. high for 10 mins., then reduce heat to med. (if using charcoal, wait til the flames die down, and you have bright red coals). Drain the fish, and pat dry with paper towels. Season with S&P. Oil the grill rack. Grill the fish, turning once, until browned and just cooked through, 4-5 mins. per side for halibut; 3-4 mins. per side for sea bass. Arrange lettuce leaves on a large serving platter. Arrange the fish (whole or flaked into large chunks), potatoes, green beans and tomatoes on top. drizzle with the remaining vinaigrette. Garnish with eggs (sprinkled with paprika), olives, parsley, pepper to taste and lemon crowns. Serve with garlic/Parmesan bread sticks.
Whew, that was a LOOOONG one.

"Anything you pay attention to grows".

Have FUN today!!!!!!

Love,

MM

Fresh Garden Salsa

Capitalize on the bounty of your "farm":
(28 servings)

4-5 medium tomatoes, chopped
1 medium sweet* white onion, chopped
1 medium sweet red* bell pepper, chopped
2 jalapeno peppers, seeded and chopped
2-3 T. chopped pimiento-stuffed green olives
2 T. minced fresh lemon* basil
2 T. minced fresh parsley
1 can (8 oz.) tomato sauce
2 T. EVOO
4 T. fresh lime juice
1&1/2 t. garlic salt
1/2 t. freshly* ground pepper
White* corn tortilla strips or Tostitos Scoops*

In a large bowl, combine the first seven ingredients. In another bowl, combine the tomato sauce, oil, lime juice, garlic salt and pepper. Pour over veg. mixture; toss to coat. Cover and refrigerate until serving. Serve with chips.

IF you are 100% certain that you are right, then, and ONLY then can you say (with absolute assurity), "End of discussion. There is no debate!" Do this next time..............................

Have FUN, and SAVOR every moment today.

Love,

MM

Mojito Pulled Pork (or chicken or turkey)

Fork tender and perfect for game days. And, OH, the heavenly aroma:
(16 servings)

1 boneless pork shoulder roast (4-5 lbs.)
2 t. sea* salt
2 t. dried oregano
2 t. each ground cumin, smoked paprika*, and freshly* ground pepper
1 bunch fresh cilantro, divided
2 med. sweet* white onions, halved and sliced
1/4 -1/2* cup canned mild roasted and chopped green chiles
4 cloves of garlic, minced
2 cans (14&1/2 oz. each) reduced-sodium chicken broth
2/3 cup  fresh* orange juice
1/2 cup fresh* lime juice
16 pretzel* buns split, or warm flour tortillas*
Stubbs Barbeque Sauce*

Cut roast in half. Combine the salt, oregano, cumin, paprika, and pepper; rub over pork - pressing in*. Place in a 4-5 qt. slow cooker. Mince cilantro to measure 1/4 cup; set aside. Trim remaining cilantro, discarding stems. Add the whole cilantro leaves, onions, chiles, and garlic to the slow cooker. Combine the broth, orange and lime juices; pour over roast. Cover and cook on low for 7-9 hours, or until meat is tender. Remove roast; cool slightly. Skim fat from cooking juices; set aside 3 cups of juice. Discard remaining. Shred pork with 2 forks, and return to slow cooker. Stir in minced cilantro and reserved cooking juices; heat through. Spoon 1/2 cup meat onto each bun. Serve with cole slaw, dill pickle spears, and warm bbq sauce*.

"Don't sit on the shoreline and say you're satisfied."

Have FUN today!!!!!

Love,

MM

No Oven Pizzas

Perfect for hot days when you don't want to have your oven heat up the kitchen or camping trips:
(makes 4 individual pizzas)

1 lb. refrigerated pizza dough or thawed frozen dough (you can also use Naan flat bread)
Flour, for dusting
Med. coarse cornmeal*
1/4 cup EVOO
1 cup tomato sauce (or garlic Alfredo*)
8 oz. shredded mozzarella (about 2 cups)
A small red onion, cut in thin strips
1 roasted red pepper*, cut in thin strips
Arugula
Fresh basil* (chiffinaded)
Of course, you can add anything else you want.........................
Cast Iron Skillet

Quarter to dough, and shape into balls. Place on a lightly floured surface, cover with a kitchen towel, and let stand at room temp. for 30 mins. Heat a med. cast iron skillet over med. for 10 mins. (make sure you have a lid or foil*). Flatten 1 piece of dough, then stretch into an 8" round. Sprinkle cornmeal on a large flat plate. press bottom of round into it. Add 1 T. oil to skillet, tilting to coat. Carefully lay the dough in the bottom of the pan and cook for 1&1/2 mins. Using a metal spatula, flip the dough, then cover and cook until the bottom is lightly brown, about 3 mins. Turn the dough again, and, working quickly, spread 1/4 cup of the sauce on top. Sprinkle with 1/2 cup cheese, top with some of the onions and red pepper, then cover and cook until cheese melts, about 1 min. longer. Transfer to a cutting board and top with some arugula. Repeat with remaining ingredients.

"We either make ourselves miserable, or we make ourselves strong. The amount of work is the same."

Have FUN today.

Love,

MM

Pesto

Here ya go, as promised:

1 cup walnuts, toasted* (or pine nuts - expensive, but so worth it!!)
4 garlic cloves
Grated zest of a lemon
2 T. fresh lemon juice
1/8 t. cayenne pepper
2 cups packed fresh lemon* bail leaves
1 cup grated Parmesan
1 t. coarse* sea* salt
1/2 t. freshly ground pepper
1/2 cup EVOO, plus more if needed

In the bowl of a food processor, combine walnuts, garlic, lemon zest, lemon juice, cayenne, basil, Parmesan, S&P, and pulse until well blended. With processor running, stream in olive oil until smooth, about 1 min. If pesto is too thick, add more oil or some water. Transfer pesto to an airtight container, and place a layer of plastic wrap on top of pesto to help prevent browning. Seal container and store in the fridge for up to a week. Spread on a pizza crust, add roasted red pepper strips, feta, marinated artichoke quarters,and kalamatas = YUMOLA!!!

A special THANK YOU today to Health Point of Redmond. You guys all ROCK!!!! Especially Dr. Simmons, Rosemary, and the really nice receptionist - whose name I don't know.

Love,

MM

Avocado Pesto Pasta

I LOVE avocados and I LOVE pesto:
(makes 4-5 servings)

1 box whole grain* spaghetti or bocattini* (IF you can find it)
3-4 to 1 cup pesto (recipe to follow later today, I promise)
2 avocados, halved and pitted
Juice of 1/2 lemon
2 med. tomatoes, sliced
Lemon basil, chiffinaded (rolled up tightly like a cigar, then make cuts across close together - thin
     strands will unfurl)
Trader Joe's Balsamic Glaze*
Coarse sea salt*

Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, about 9 mins. Drain, reserving 1/2 cup of the cooking liquid. Put pesto in a large bowl. Scoop avocado flesh into bowl and mash avocado and lemon juice into pest. Toss spaghetti with pesto, adding some of the reserved cooking liquid if necessary to give it the desired consistency. Serve with sliced tomatoes topped with a couple of drops of the balsamic glaze, basil, and sea salt. Warm Garlic Parmesan Bread sticks to accompany!!

"Be strong and of good courage. Choose to chance the rapids, and Dare to dance the tide".

Love,

MM

Banana Beignets

OMGOSH!! Memories of savoring warm beignets in New Orleans with Al:
(makes about 3 dozen)

3/4 cup sugar
1/4 cup packed brown sugar
1&1/2 t. ground cinnamon
Beignets:
2 cups cake flour
3/4 cup sugar
2&1/2 t. baking powder
1/2 t. ground cinnamon
1 t. sea* salt
1 egg
1 cup mashed ripe bananas (about 3 medium)
1/2 cup whole milk
2 T. coconut* oil and more for deep-fat frying

In a small bowl, mix sugars and cinnamon until blended. In a large bowl, whisk the first five beignet ingredients. In another bowl, whisk egg, bananas, milk, and 2 T. coconut oil until blended. Add to flour mixture; stir just until moistened. In an electric skillet or deep fryer, heat oil to 375. Drop tablespoons of batter, a few at a time, into hot oil. Fry about 45-60 secs. on each side or until golden brown. Drain on paper towels Roll in sugar mixture, and serve warm with a cup of STRONG coffee!!

Be KIND today, and have FUN doing it!!

Love,

MM

Veggie Taco Bowls

This is what I am making for lunch today:
(8 servings)

2 T. EVOO
1/2 cup tiny* diced red onion
2 cups frozen sweet white* shoe peg* corn, thawed
2 cloves garlic, minced
1 can pinto beans, drained and rinsed well (you can also add gr. beef, turkey, or chicken*)
1/2 small sweet red pepper*, tiny diced
1 T. lime juice
1/4 t. sea* salt
1/4 t. freshly ground pepper
8 Old El Paso Stand 'N Stuff soft flour tortillas
Toppings:
Shredded iceberg lettuce
Avocado slices*
Pico de Galo*
4 shredded Mexican cheese blend
Sour cream

Heat oil in a skillet over med. heat. Add red onion, red pepper, and corn; cook 5 mins. Stir in garlic and beans. Cool until beans are warmed through, about 2 mins. Stir in lime juice, S&P
Spoon 1/2 cup of the corn bean mixture into each tortilla. Garnish with toppings. Serve with lime flavored tortilla chips and guacamole.

"Love one another" today, and have FUN!!!

Love,

MM

Cold Sesame-Almond Noodles

A great addition to picnic or outdoor concert fare:
(makes 8)

1 box whole grain linguine
1 small sweet red pepper, thinly sliced
1 cup shredded carrots
1 cup sliced Persian* cucumber
1/4 cup almond butter
1 t. light* olive oil
2 T. unseasoned* rice vinegar
1 T. honey
3/4 t. sea* salt
1/2 t. toasted* sesame oil
1/4 t. pepper
1/4 cup lime* basil, chiffinaded* (roll up the leaves like little cigars, and cut in thin strips*)
Sliced almonds
Crumbled feta* or goat cheese* (optional)
Lime circles*

Bring a large pot of salted water to a boil. Cook linguine according to package directions, about 10 mins. Drain and rinse under cold water until cool. Toss with sweet red pepper, carrots, and cucumber. In a separate bowl, whisk together almond butter and oil until smooth. Whisk in vinegar, honey, salt, sesame oil and pepper. Pour over linguine and mix well. Garnish with lime basil, feta, basil, almonds, and lime circles. Serve chilled or at room temp. (I like it best at room temp.)."

"Energy and time are precious, limited entities. Therefore, you need to use them wisely."

It's Saturday. Have FUN today!!!

Love,

MM

Crab and Corn Chowder

Wouldn't cha love to have a brimming bowl of this after a day at the beach:
(makes 4 servings)

1 T. EVOO
1/2 med. red onion, finely chopped
2 garlic cloves, minced or pressed
1/4 serrano pepper, minced (about 1 t.,; optional)
4 ears of white* corn, husked an kernels removed, cobs reserved
1 T. chili powder
1 t. ground cumin
1 t. sweet Hungarian paprika
3 cups low-sodium chicken or veg. broth
1 cup water
1/2 bunch fresh cilantro leaves (or parsley*), roughly chopped
8 oz. lump crab meat, picked over to remove any cartilage
Juice of 1 lime
3/4 t. coarse* sea* salt
Dill fronds

Heat a large pot over med, heat, Add oil, and once it's hot, add onion, garlic, serrano pepper and corn. Stir to combine, and cook for 203 mins., until onions become soft and translucent. Ass chili powder, cumin and paprika and stir to combine. Turn up heat to med.-high and ad chicken broth and 1 cup water, stirring to combine. Add reserved corncobs, bring to a simmer, and simmer for 12-15 mins. Remove corncobs. Carefully ladle 2 cups of the chowder with vegetables, into a blender and blend until smooth. (Be sure to hold down the blender's lid tightly with a towel; hot liquid will create steam pressure in blender). Add pureed chowder back to pot and stir to combine. Reduce heat to low and add cilantro, crab meat, lime juice, and salt. Stir gently and cook for 5 mins. Taste and adjust seasoning; adjust thickness by adding more water if needed. Ladle into bowls and top with dill fronds. Serve with Parmesan garlic bread sticks and a Caesar salad. Dine al Fresco tonight!!

Get a little nutty today. It will feel GOOD!!

Love,

MM

Mini Corn Dogs with Honey Mustard Sauce

Shazam!! Great for the kid in all of us:
(8 servings)

1&2/3 cups all-purpose flour
1/3 cup cornmeal
3 t. baking powder
1/2* t. sea* salt
3 T. cold butter
1 T. shortening
1 egg
3/4 cup 2% milk
24 miniature hot dogs (L'll Smokies*, or turkey dogs*)
Honey Mustard Sauce:
1/3 cup honey
1/3 cup prepared (yellow*) mustard
1 T. molasses

In a large bowl, combine the first four ingredients. Cut in butter and shortening until mixture resembles coarse crumbs. Beat egg and milk; stir into dry ingredients until a soft dough forms. Turn onto a lightly floured surface; knead 6-8 times or until smooth. Roll out to 1/4" thickness. Cut with a 2&1/4" biscuit cutter. Fold each dough circle over a hot dog and press edges to seal (dough will be sticky). Place on greased baking sheets. Bake at 450 for 10-12 mins. or until golden brown. In a small bowl, combine the sauce ingredients. Serve on the side with Lay's Original Potato Chips and a zesty dill pickle spear. It'll bring back memories of the fair!!

"Life is not a race, but rather a journey with each step to be savored along the way."

Have FUN today. GO SEAHAWKS!!!!

Love,

MM

P.S.

Forgot to give you the date that MM's Salad Shrimp Cocktail appeared - July 7, 2013.

Savory Southwest Pork Chops (you can also use chicken or turkey)

Talk about zesty appeal:
(6 servings)

4 t. dried minced onion
2 t. ground cumin
1 t. cornstarch
1 t. chili powder
1 t. dried minced garlic
1/2 t. dried organo
1/2 t. smoked* paprika
1/4 t. cayenne pepper
6 bone-in pork loin chops (about 3/4" thick and 7 oz. each)
1&1/2 cups Stubbs* bbq sauce (divided)
Juice of a l lemon (divided)

In a small bowl, combine the first eight ingredients; rub in really well* all over pork. In a large resealable bag, combine 1/4 cup bbq sauce and 2 T. lemon juice; add pork chops. Sea bag and turn to coat; refrigerate for 1-2 hours. Discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chops, covered, over med. heat or broil 4" from the heat for 4-5 mns. per side or until a thermometer reads 145. Let rest for 5 mins. before serving. Warm the remaining sauce and lemon juice, and serve on the side. Ya gotta make crisp coleslaw, backed beans, and have lots of napkins with this feast!!

Editor's note: OBTW, I made my MM's Salad (tiny) Shrimp Cocktail yesterday for my lunch, and served it in an avocado half squirted with lemon juice and lightly sprinkled with coarse sea salt. YUMOLA!!!!!!!!!

Say out loud today, "I am too Blessed to complain!"

Love,

MM

Open-Faced Chicken Avocado Burgers

These would be mighty tasty on your grill tonight, and who needs that top bun, anyway:
(4 servings)

1 T. fresh* lemon juice
1/4 t. Worcestershire sauce
1/2 medium ripe avocado, peeled
1/2 cup light* mayo.
1/4 cup sour cream
4 green onions, coarsely chopped
1/2 t. sea* salt
1/2 t. cayenne pepper
1/4 cup shredded Parmigiana Romano*
2 T. prepared pesto (make it yourself from your garden*)
3 garlic cloves, minced
1/4 t.  coarse* sea* salt
1 lb. ground chicken
4 T. EVOO, divided
1/2 lb. FRESH "wet" mozzarella, cut into 4 slices
4 slices Italian bread (3/4" thick)
2 cups fresh arugula or baby spinach
8 slices tomato
1/2 t. fresh lemon* basil, chopped
1/4 t. freshly ground pepper

In a blender, combine the first eight ingredients; cover and process until smooth. Chill until serving. For burgers, in a small bowl, combine the Parmesan, pesto, garlic, and salt. Crumble chicken over mixture and mix well. Shape into four patties. Soak paper towel with 2 T. oil, and rub on grill grate (or fry in oil in large skillet over med. heat). Cook for 5-7 mins. per side, or until a thermometer reads 165, and juices run clear. Top with cheese; cover and cook 1 min. longer. Meanwhile, brush bread with remaining oil: place on a baking sheet. Broil 3-4" from heat for 1-2 mins. per side, or until toasted (or you can do this on the grill*). Spread each slice of toast with 2 T. avocado spread (refrigerate rest for another use - great as a dip for crudites*). Top with arugula, a burger, and sliced tomato. Serve with MM's potato salad and Conchicorns.

Make others a priority today. Be quick to applaud, help when you see a need, and have FUN doing it!!

Love,

MM

Garlic and Coriander Quick-Pickled Baby Carrots

Great addition to your next crudites platter:
(serves 8-10)

1 lb. farmers' market baby carrots
1 cup water
1 cup white wine vinegar
1 T. coarse* sea* salt
2 T. honey, or to taste
1 bay leaf
1 garlic clove, smashed
1 t. coriander seeds, toasted
1 t. mustard seeds

Trim and peel the carrots, and cut them in half lengthwise. Bring a saucepan of water to a boil. Add the carrots and blanch until crisp-tender, about 2 mins. Immediately drain and run under cold water. Transfer the carrots to a bowl (or jars if you plan to keep the carrots longer). Combine 1 cup of water with the vinegar, salt, honey, bay leaf, garlic, coriander, and mustard seeds in a small saucepan. Bring to a boil and stir to dissolve the salt and honey. Pour over carrots. Let cool to room temp. and then refrigerate in an airtight container for at least an hour and up to a month. Options: substitute an equal amt. of other toasted spice seeds such as cumin, dill, fennel, anise, or celery. Add heat with a pinch of red pepper flakes, or a few bruised ginger slices.

Break out of the prison of want, and discover the freedom of being satisfied with what you have.

Have FUN today!!!!!!!!

Love,

MM

Cherry Cream French Toast with Agave-Almond Butter Drizzle

Here's a YUMMY one for your breakfast or brunch:
(serves 4)

1/4 Tart dried cherries
1 T. Vanilla
1 T. plus 1 t. Agave Nectar
1/2 cup cream cheese, softened
1/4 cup Almond Butter
1 cup Silk Pure Almond Vanilla Almond Milk
1 T. nutritional yeast
4 1/2" thick slices of artisanal-style or country French bread
Cooking spray
Mint sprigs*
Powdered sugar

Place cherries, vanilla, and 1 T. agave nectar in a bowl; stir in 1 T. warm water. let stand 15-20 mins., or until cherries have plumped. Strain, reserve liquid, and crush cherries into a paste with a fork or mortar and pestle. Stir in cream cheese. Set aside. Stir almond butter into reserved cherry soaking juice for drizzle. Set aside. Whisk together almond milk, nutritional yeast, and remaining 1 T. agave nectar in a bowl. Toast bread 1-2 mins. in toaster or until dried, but not tasted. Spread cream cheese mixture on 2 bread slices. Top with remaining bread slices. Dip each sandwich into almond mild mixture 2 seconds; flip, and dip other side 2 seconds. coat skillet with cooking spray; heat over med. heat. Cook sandwiches in pan 3-4 mins. per side, or until light brown. Cut each sandwich in half, and serve drizzled with almond butter-cherry juice mixture. Garnish with mint sprigs, and powdered sugar.

"Whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things."

Love,

MM

Strawberry Coconut Cream Soda

What a treat after all the Sea Fair activities:
(makes 6 servings)

3 cups fresh strawberries, halved
2/3 cup Sugar in the Raw*
3/4 cup refrigerated coconut milk (use "light", if you prefer*)
3-4 cups club soda or carbonated water, chilled
Toasted shredded coconut*

In a medium bowl combine strawberries and sugar, stir well to combine. Using a pastry blender or potato masher*, coarsely mash the strawberries. Place 1/3 cup of the mashed strawberries in each of six glasses.To each glass add ice, 2 T. coconut milk, and 1/2-2/3 cup club soda. Stir drinks just before serving. Top with toasted coconut. Serve with a long handled spoon and a smile!!

"Go to the effort. Invest the time. Write the letter. Make the apology. Take the trip. Purchase the gift. Do it. The seized opportunity renders joy. The neglected brings regret."

Have FUN today!!!!

Love,

MM

BLT Macaroni Salad

Some twists on good ol' summertime mac. salad:
(6 servings)

1/2 cup light* mayo.
3 T. chili sauce
2 T. fresh lemon juice
1 t. sugar
3 cups cooked elbow mac.
1/2 cup chopped seeded tomato
2 T. green chopped green onions
3 cups shredded iceberg* lettuce
4 hickory smoked* peppered* bacon, cooked and crumbled

In a large bowl, combine the first four ingredients. Add the mac., tomatoes, and onions; toss to coat. Cover and refrigerate. Just before serving, add lettuce and bacon; toss to coat. Another easy peasy one - good for potlucks, and hot humid nights.

"You don't have to live with a dehydrated heart."

Happy Friday, and have FUN today!!!!

Love,

MM

Grilled Whole Fish with Chile and Lime

This is made with a sea bass - you can also use 8 - 6 oz. firm fish fillets:
(8-10 servings)

1 6 lb. cleaned sea bass
1/3 cup Sambal Oelek or other Asian chile sauce
Coarse* sea* salt
15 cilantro sprigs
5 large lemon*, lime*, or Thai* basil sprigs
5 cloves of garlic, minced
4 Thai or serrano chiles, halved lengthwise, seeded and white pith removed (wear gloves!!)
1 lime, thinly sliced crosswise, plus lime wedges for garnish

Set the grill to med. Set the fish on 2 large sheets of heavy-duty foil. Rub the Sambal Oelek inside and all over the fish. Season with salt. Stuff the fish with cilantro, basil, garlic, chiles, and lime slices. Wrap the foil around the fish and seal to form a packet. Grill, covered, over indirect heat for about 1 hour until an instant-read thermometer reads 135. Turn once. Carefully transfer the packet to a baking sheet, and let rest for about 5 mins. Open the packet and fillet the fish. Garnish with lime wedges. Serve with a limey Australian Riesling.

"Hope is a kite for the soul."  My thoughts are with Brenda today who - VERY sadly - is in Hospice.

Love,

MM