Chipotle-Sparked Mustard Salmon

This DELISH dish packs huge flavors for your N.Y.E. party:
(serves 6)

6 salmon fillets (4 oz. each)
1/4 cup light* mayo.
1/4 cup prepared horseradish
1/4 cup stone-ground mustard
1/4 t. lemon pepper seasoning (or you can use Mrs. Dash Lemon Pepper to cut down on the sodium*)
1 t. minced chipotle pepper in adobo sauce
1 t. snipped fresh dill
Lemon crowns*

Preheat oven to 350. Place the salmon in a foil-lined 15x10x1" baking pan. In a small bowl, mix the next six ingredients; spread over fillets. Bake 15-20 mins. or until fish just begins to flake easily with a fork. Sprinkle with dill, and serve with a lemon crown for each plate.

"Today, slow yourself down and be alert for those who need your smile, your kind words, or your helping hand. Make kindness a centerpiece of your dealings with others.

And, Have FUN - It's New Year's Eve!! Be safe.

Love,

MM                                 

Fireside Cheese Spread

If you are hosting a party tomorrow night, try offering some of this with multi-grain* crackers:
(28 servings)

1 container (16 oz.) cheddar cheese spread (I like Old English - comes in a jar*), softened
2 packages (one 8 oz. and one 3 oz.) cream cheese with chives*, softened
3 T. butter, softened
1 t. Worcestershire sauce
1/2 t. garlic powder (I would use Johnny's Garlic Seasoning - dry blend*)
Smoked* paprika
Snipped fresh parsley

In a med. bowl, combine first five ingredients. Blend thoroughly. Chill at least 3 hours or overnight. Sprinkle with paprika and parsley. Yields about 3&1/2 cups.

Are ya gonna make NY's resolutions this year?? Better get on it, and have FUN today!!

Love,

MM

Beef Fondue wih Three Sauces (Curry, Mustard, and Onion-Horseradish)

I think fondue is SO much fun to do with your family and friends, or as a romantic culinary interlude:
(4 servings)

Editor's note: if you don't like "spicy" - eliminate the hot pepper sauce, use a splash of vinegar

Curry Sauce:
1/2 cup light* mayo.
2-3 T. curry powder
2-3 T. 2% milk
1/2 t. hot pepper sauce

Mustard Sauce:
1/4 cup light* mayo.
1/4 cup Dijon mustard
1 t. hot pepper sauce
1 clove garlic, minced

Onion-Horseradish Sauce:
1/4 cup finely chopped sweet* white onion
1/4 cup light* mayo.
1 T. prepared horseradish
2-3 T. water
1/4 t. hot pepper sauce
1/2 t. freshly ground pepper*

Fondue:
1 lb. beef tenderloin, cut into 3/4" cubes
3-4 cups canola oil - or try avocado oil*

In three separate bowls, combine the sauce ingredients. Pat the meat dry wit paper towels. heat oil in a fondue pot to 375. Use fondue forks to cook meat in the oil until it reaches the desired doneness. Serve with sauces and a warm baguette*.

"The journey is better with someone who knows the way." Check out resources. Get r done!!!

And, have FUN doing it!

Love,

MM

Reuben Patty Melt Casserole with Thousand Island Bechamel Sauce

How'd ya like to call 'em home to this treat (THANKS, RR)
(serves 8-10)

For the sauce:
1 T. unsalted butter
2 T. all-purpose flour
1 cup whole milk
Kosher* salt and freshly ground pepper
Pinch of freshly grated nutmeg
3 T. balsamic* ketchup
2 t. dill* relish
5 large eggs
1/2 cup heavy cream
1/2 cup whole milk
1/2 t. Kosher* salt
1 t. dried mustard
1/2 t. cayenne
1/8 t. freshly grated nutmeg
5 T. unsalted butter, divided
1/4 lb. thinly sliced corned beef, chopped
1&1/2 cups sauerkraut, drained
8 oz. shredded Swiss cheese
2 - 1lb. loves thinly sliced dark rye bread (you need a total of 16 slices)
1 package pre-cooked patties, halved (you need a total of 12 halves), such as Pall Park Flame-Grilled

For the sauce, melt the butter, in a med. saucepan over med.-high heat. Add the flour and cook, stirring occasionally with a wooden spoon, for about 2 mins. - do not allow to brown. While whisking constantly, add the milk, S&P, and nutmeg. Cook the mixture, stirring occasionally, until it comes to a boil. Reduce the heat to med.-low, and continue to cook until the sauce has thickened and any floury taste is gone, about 8 mins. Remove the sauce from the heat and add the ketchup and relish; transfer to a small heat-resistant bowl. Place a piece of plastic wrap on the surface of the béchamel then set aside and let cool. In a large mixing bowl, whisk together the eggs, cream, milk, salt, mustard, cayenne and nutmeg. Set the egg-cream mixture aside while you prepare the casserole. Grease the bottom and sides of a 9x13" glass baking dish with 1 T. butter. In a mixing bowl, combine the cooked béchamel sauce with the corned beef, sauerkraut and shredded cheese; set aside. Using a serrated knife, cut the crust off the bread. Place 8 slices down in the bottom of the casserole dish. Spread half of the béchamel and half of the sauerkraut and corn beef mixture down over the bread. Top with the halved pre-cooked patties. Top with remaining sauerkraut and corn beef, bechamel mixture and 8 slices of bread. Pour the egg-cream mixture evenly over the top. Top casserole with a piece of parchment or wax paper, and place a second casserole dish on top to weigh down the casserole. Refrigerate for at least 1 hour and up to 2 hours. The bread should absorb most of the egg mixture. Preheat oven to 350. Slice remaining 4 T.(1/2 stick) butter into 8 pieces and place one piece on top of each patty melt stack. Bake, uncovered, until puffed and golden, about 70 mins. Let sit 10 mins before serving.

May this day bring you heart-bursting JOY!

Love,

MM

Frijoles

I made these yesterday = DELISH:

1 package pinto beans, rinsed well
1 red jalapeno pepper, finely diced
1/2 small onion, finely diced
1 large garlic clove, minced
3-4 slices peppered bacon, cooked and crumbled
1 t. veg. oil
1 t. cumin
Juice of 1/2 lime
Kosher salt
Freshly ground pepper
Small tostadas
Queso Fresco cheese, crumbled
Pico de Gallo
Avocado, diced

Put beans into a large heavy pot of pretty heavily salted water to cover beans by 1" Add next 9 ingredients. Bring to a boil. Reduce heat to simmer, and cook til beans are soft - about 2 hours, stirring occasionally, and the water has been absorbed. Stir well, adding a little more oil if desired, at this point. Serve on crispy tostadas with the cheese, Pico de Gallo, and avocado.

"A limited situation may afford the soul a chance to grow."

Have FUN - it's FRIDAY!!

Love,

MM

Lemony Gremolata

I made this yesterday using my marble mortar and pestle. We put it on top of our haricot verts (with a bit of butter, of course, huh, A.D.?!)
(Makes about 3 T.)

1 bunch Italian flat-leaf parsley leaves*
1 large clove of garlic, peeled
1 lemon
Kosher salt
Freshly ground pepper, to taste

Finely mince parsley leaves until you have about 2 T. worth. Mince the garlic. Use a lemon zester or fine grater* to remove about 1 t. of lemon zest. Combine all ingredients in a mortar, and using the pestle, pound and grind together. I also added a few drops of lemon juice* (cuz I CAN!!). It will be  bright green. Almost - a paste. So DELISH!!!!! OMGOSH. Everyone went back for seconds on these beans.

I am going shopping for more "stage/band" clothes today, then get to crack the spine of one of my new The Pioneer Woman cookbooks. YAY. Making frijoles for dinner to serve on small crispy tostadas with Queso Fresco and avocado. Recipe tomorrow, K?

Peace and Love - and now go Carpe Diem!!!!!!

MM

MM's Standing Rib Roast with Horseradish Sauce

MERRY CHRISTMAS to all of my Dear Readers!!!!
This is how I am going to make my roast:

Roast:
Bone-in rib roast with the "fat cap" left on
Reduced sodium "Better Than Bouillon" beef flavor
Johnny's Garlic Seasoning
Merlot
2-3 cloves of garlic, cut into shards with sharp points
Softened butter

Horseradish Sauce:
Creamy hot horseradish - I use Beaver's
Sour cream
Worcestershire sauce
Tabasco
Lemon juice
Freshly ground black pepper (coarse)

Carefully cut back the "fat cap" so you can flap it back. Rub in the beef bouillon paste, and Johnny's, and pour a little Merlot in the area. Put the cap back in place, and secure with kitchen twine. Cut tiny slits with a sharp knife all over surface of roast. Insert garlic shards. Rub butter all over both ends of roast. Preheat oven to 450. Place roast in heavy pan - uncovered. Cook for 15 mins. Reduce heat to 325, and roast til thermometer reads 120-125 for medium rare (plan on 13-15 mins. per lb.).
Remove from oven, tent with foil, and let rest 15 mins. before carving. Serve with my horseradish sauce.

I wish you Peace, Love, and JOY on this VERY special day!!

MM

Editor's note: make sure you let the roast come to room temp. at least one hour. This is crucial!!

Seafood Lasagna

Maybe a new tradition for Christmas Eve:
(12 servings)

1 green onion, finely chopped
2 T. canola oil
2 T. plus 1/2 cup butter, divided
1/2 cup low sodium* chicken broth
1 bottle (8 oz.) clam juice
1 lb. bay scallops, beards removed
1 lb. medium shrimp, peeled and deveined
8 oz. crab meat, chopped
1/4 t. white pepper, divided
1/2 cup all-purpose flour
1&1/2 cups 2% milk
1/2 t. sea* salt
1 cup heavy whipping cream
1 cup* shredded Parmesan cheese, divided
9 lasagna noodles, cooked and drained
Dried dill* and fresh dill fronds*
Lemon crowns*

In a large skillet, sauté onion in oil and 2 T. butter until tender. Stir in broth and clam juice; bring to a boil. Add scallops, shrimp, and crab, and 1/8 t. white pepper; return to a boil. Reduce heat; simmer, uncovered, for 4-5 mins. or until shrimp turn pink and scallops are firm and opaque, stirring gently. Drain, reserving cooking liquid; set seafood mixture aside. In a large saucepan, melt the remaining butter; stir in flour until smooth. Combine milk and reserved cooking liquid; gradually add to the saucepan. Add salt and remaining pepper. Bring to a boil; cook and stir for 2 mins. or until thickened. Remove from the heat; stir in cream and 1/2 cup cheese. Stir 3/4 cup white sauce into the seafood mixture. Preheat the oven to 350. Spread 1/2 cup white sauce in a greased 13:x9" baking dish. Top with three noodles; spread with half of the seafood mixture and 1&1/4 cups sauce. Repeat layers. top with remaining noodles, sauce, cheese, and sprinkle with dill. Bake uncovered for 35-40 mins. or until cheese is melted and bubbly. Let rest for at least 10 mins. before cutting. Garnish with dill fronds, and serve with lemon crowns.

Today, "Allow Thankfulness to flow freely from your heart."

Enjoy your Christmas Eve!!

Love,

MM

Grilled Chicken and Peach Salad

This reminds me of a sunny day:

Salad:
1&1/2 boneless chicken breasts
2 sliced peaches (a can of sliced will do* - cuz it IS winter)
3 T. EVOO
6 cups butter* lettuce
4 sliced plum tomatoes
Green onions, chopped

Dressing:
2 T. whole grain mustard (LOVE that stuff!!!*)
2 T. white wine vinegar
2 T. EVOO
1/2 t. fresh lemon thyme leaves*
Kosher salt*
Freshly ground pepper*

Rub chicken and peaches with oil and grill or broil* til done - turning a couple of times. Meanwhile, make the dressing: Whisk first four ingredients, add thyme and S&P. Slice chicken and place on a serving platter. Arrange peach slices around chicken. Add tomatoes, and drizzle with dressing. Serve with a warm "everything" filone bread or a baguette with soft butter.

I like this philosophy of how to help people: "Really be there, listen, determine their most pressing need, and research the appropriate venue or agency that can assist them."

Have FUN today!!

Love,

MM

Spicy Sausage, Kale, and White Bean Soup

This one is for YOU, Betty Russian:
(serves 6-8)

1 lb. hot Italian pork sausage, crumbled (or you can use chicken*)
1/2 medium sweet* white onion, chopped
3 garlic cloves, minced
1 32 oz. carton low sodium* chicken broth
2 cups heavy cream
1 14 oz. can cannellini beans, rinsed and drained
2 sweet potatoes, peeled and cubed
1 bunch kale, coarsely chopped
1/2 t. herbs de Provence*
Kosher* salt
Freshly ground pepper*
Rustic bread for serving

In a large Dutch oven over med. heat, cook sausage, onion and garlic for 5 mins, or until onion has softened and sausage is browned. Remove any excess fat drippings. Add chicken broth, cream, beans,
and sweet potatoes. Cover pot and bring soup to a boil. Reduce heat to low and simmer for 15 mins. Stir in kale and cook for 5 more mins. still covered. Serve each bowl of soup with a slice of rustic bread.

"A,B,D,E,F,G. Thank you, God for feeding me!"  ~ 6 year old Michael

Have FUN today!!

Love,

MM

Appetizer Wreath

This sounds cute and fun to serve to your Christmas guests:
(16 servings)

2 tubes (8 oz.) crescent rolls
1 package (8 oz.) cream cheese with chives*, softened
1/2 cup sour cream
1 t. dill
1/8 t. Johnny's Garlic Spread seasoning*
1&1/2cups chopped fresh broccoli florets
1 cup finely chopped sweet red pepper
1 cup finely chopped celery
Celery leaves

Remove crescent dough from packaging (do not unroll). Cut each tube into eight slices. Arrange in a 11"circle on an ungreased 14" pizza pan. Bake at 375 for 15-20 mins. or until golden brown. Cool for 5 mins. before carefully removing to a serving platter; cool completely. Arrange in a circle. In a small bowl,  beat the cream cheese, sour cream, dill, and Johnny's til smooth. Spread each biscuit with the cream cheese mixture. Top with broccoli, celery, and red pepper. For a bow - garnish with celery leaves. Put a bowl of assorted olives in the middle of the platter.

"Live by faith, not by sight."

Love,

MM

Hearty Huevos Skillet with Chorizo* and Cilantro*

This is what I am making my peeps and me for breakfast this morning:
(makes four servings)

Coconut oil* spray
1 16 oz. can refried beans with jalapenos*
4 large eggs
1 10 oz. can diced tomatoes and green chiles
1 lb. chorizo*
4 Mexican cheeses- shredded
Green onions, chopped
Cilantro, chopped*
Small crisp corn tostadas*
Sour cream*

Crumble and fry chorizo til fully cooked. Spray a large cast iron skillet. Spread beans on bottom. Top with chorizo, and drained tomatoes and green chiles. Make four deep depressions in the mixture, and crack an egg into each. Bake in the oven til eggs are just set. Cover with cheese. Put back in oven to melt. Sprinkle with green onions and cilantro. Serve with warm tostadas and sour cream. Have hot sauce available, if desired.

"To hold on to hate and resentments is to throw a monkey wrench into the machinery of life."

Have FUN today!!

Love,

MM

Baked Pizza Bites

Always a crowd pleaser:
(this recipe didn't give amts. or serving size - so make as many or few as you need)

String cheese
Puff pastry dough sheets
Egg wash
Melted butter
Dried oregano
Johnny's Garlic Spread Spice* or garlic powder*
Pepperoni bites (optional)
Sausage bites (optional)
Marinara sauce

Cut string cheese into 2-3 pieces. Cut puff pastry sheets into strips wide enough to cover completely the length of the cheese. Place cheese at the end of the strip (add pepperoni or sausage, if desired). Roll tightly, and press edges to seal. Brush with egg wash and melted butter. Sprinkle with oregano and Johnny's. Bake at 350 til golden brown. Serve with warm marinara sauce.

Carpe Diem and have FUN doing it!!

Love,

MM

Caramelized Ham and Swiss Buns

This would be great to take to someone as a treat, or perfect for game watching:
(12 servings)

1 package (12 oz.) King* Hawaiian sweet rolls, split
1/2 cup horseradish sauce
12 slices Black Forest* ham,
6 slices Swiss, halved (you could use extra sharp white cheddar*, or Havarti*)
1/2 cup butter, cubed
2 T. finely chopped sweet* white onion
2 T. brown sugar
1 T spicy brown mustard
2 t. poppy seeds
1&1/2 t. Worcestershire sauce
1/4 t. garlic powder

Spread the roll bottoms with horseradish sauce. Layer with ham and cheese; replace tops. Arrange in a single layer in a greased 9" square baking pan. In a small skillet, heat butter over med.-high heat. add onion; cook and stir 1-2 mins. or until tender. Stir in remaining ingredients. Pour over rolls. Refrigerate, covered, several hours or overnight. Preheat oven to 350. Bake, covered, 25 mins. Bake, uncovered, 5-10 mns. longer or until golden brown.

"Never be afraid to hope - or to ask - for a miracle."

Have FUN today!!

Love,

MM

Banana Dream Pie

Oh, MY:
(serves 8)

1 cup dulce de leche
1 graham cracker crust
3 large bananas, sliced
1/4 t. Kosher* salt
2 cups sweetened whipped cream
Shaved milk*chocolate

Spread dulce de leche in the graham cracker crust. Top with banana slices, salt and whipped cream. Cover pie and chill 4 hours. Sprinkle with shaved chocolate.

"The glory of life is to love, not to be loved; to give, not to get; to serve, not to be served."

Have FUN today!!

Love,

MM

Shrimp Salad Spoons

I adore endive, and here is an easy-peasy one using the spears as "spoons":
(makes 8 servings)

1 thinly sliced scallion
2 T. light* mayo.
1 t. fresh lemon juice
1/2t. toasted sesame oil
1/2 lb. cooked shrimp, coarsely chopped
S&P, if desired
24 endive leaves (from about 2 heads)
Dried dill weed*
Lemon wedges*

In a medium bowl, mix scallion, mayo, lemon juice and sesame oil. Fold in shrimp; season with S&P. Spoon onto endive leaves. Sprinkle with dill. Serve with lemon wedges.

"Hope looks for the good in people, opens doors, discovers what can be done to help, lights a candle, and does not yield to cynicism. Hope sets people free."

Have FUN today!!

Love,

MM

Turkey-Cranberry Strudel

I am a BIG fan of ground turkey, and this one sounds delish AND festive:
(4 servings)

7 T butter, 5 T. melted (A.D. and I LOVE butter, don't we?)
2 sweet* white onions, thinly sliced
1/2 cup dried cranberries
1 T. lemon* thyme leaves (I again, encourage you to grow your own herbs!!)
1/2 cup sliced almonds, toasted, plus more for sprinkling
1/2 lb. ground turkey
Kosher* salt and freshly* ground pepper
1 T. Panko* bread crumbs
6 sheets frozen phyllo dough, thawed

In a large skillet, melt 1 T. butter over med. heat. Add the onions and cook until softened, about 8 mins. Stir in the cranberries, thyme, and 1/2 cup almonds, and cook for 2 mins.; transfer to a bowl. In the same skillet melt 1 T. butter over med. heat. Add the turkey, season with S&P, crumble*, and cook until browned, about 5 mins. Using a slotted spoon, transfer to the onion mixture. Stir in the breadcrumbs; let cool. On a work surface, lay out a sheet of phyllo, and brush with melted butter. Mound the turkey mixture lengthwise onto the center of the phyllo. Fold the short ends over the filling and brush with butter. Fold a long end over the filling, then loosely roll up the strudel to enclose. Transfer, seam side down to a parchment paper lined baking sheet. Brush with more butter and sprinkle with almonds. Bake at 350 until golden, about 30 mins.

Editor's note: I have just decided I am going to make this for my Christmas Brunch!!!

"Nobody is in charge of YOUR happiness except YOU!!"

Have FUN today, and please attend the Rose Hill Pres. Church's Choir/Bell Concert this aft. at 3. Prayers lifted that our voices and hands/wrists will all be in good working order!!

Love,

MM

Pan-Seared Shrimp with Portobello Mushrooms, Asparagus, and Sesame Crisps

OK, one more from the Neiman Marcus Cookbook. "There's nothing like a warm salad to impress your guests."
(Serves 4-6)

For the Sesame-Soy Vinaigrette:
1/4 cup low sodium* soy sauce (I would use Ponzu Citrus Sauce*)
1/2 cup seasoned rice wine vinegar
1&1/2 t. minced garlic
1&1/2 t. grated fresh ginger
1 T. honey
3/4 cup EVOO
1/4 cup toasted sesame oil

1 lb. large shrimp (about 20)

For the sesame crisps:
1/2 cup white sesame seeds, toasted
1&1/2 t. Kosher salt
1/2 t. sugar
1 T. cornstarch
1 package (14 oz.) square wonton wrappers
Vegetable oil, (for deep frying)

For the salad:
12 pencil thin* asparagus spears, ends trimmed and peeled
3 T. EVOO
Kosher* salt and freshly ground pepper, to taste
4 Portobello mushrooms, about 4 oz. each, stemmed
1&1/2 t. minced garlic
12 oz. mixed baby* greens, washed and dried
8-12 Belgian endive leaves
Soft cream cheese with chives*

To prepare the vinaigrette, place the soy sauce, rice wine vinegar, garlic, ginger, and honey in a mixing blow, and whisk thoroughly. Slowly drizzle in the olive oil and sesame oil, whisking constantly until well incorporated. Transfer to an airtight container and reserve in the fridge.

Place the shrimp in a mixing bowl and add 1/2 cup of the reserved vinaigrette. Let marinate in the fridge for at least 2 hours, turning several times.

To prepare the crisps, place the sesame seeds, salt, sugar in a small bowl and stir together. In a cup, mix 2&1/2 T. of cold water with the cornstarch until dissolved. Working with two or three wrappers at a time (so the cornstarch mixture doesn't dry out, cut them in half lengthwise. Using a pastry brush, brush one side of each wrapper with the cornstarch mixture and sprinkle with 1/4 t. of the sesame seed mixture. Press gently to help the seeds adhere. Transfer the wontons to an ungreased cookie sheet and repeat for the remaining wrappers. Heat about 3" of veg. oil in a large, heavy saucepan to 350 (or use a counter top fryer). Working in batches, deep-fry the sesame crisps, seeded sides down, for 10 secs. Turn over and fry for 10 secs. longer, until golden brown; some seeds will fall off during the frying process. Remove the crisps with a slotted spoon or strainer and transfer to a plate lined with paper towels to drain.

Preheat the over to 350. Prepare an ice bath in a large bowl.

To prepare the salad: Bring a saucepan of salted water to a boil and add the asparagus. Blanch for about 2 mins. or until and bright green; do not overcook. Remove to the icebath to stop the cooking process, drain, and pat dry. Transfer to a large baking pan, drizzle with 1 T. olive oil, and season with S&P. Add the mushrooms and roast in the oven for about 15 mins. or until tender. Remove from oven and transfer the asparagus to a plate to cool. Place the mushrooms in a mixing bowl, and while still warm, add 1/4 cup of the reserved vinaigrette. Let the mushrooms marinate at room temp. for 1 hours. Slice the mushrooms into 1" wide slices, and reserve with the asparagus. Remove the shrimp from the marinade and pat dry with paper towels. Heat the remaining 2 T. of the olive oil in a large sauté pan set over med.-high heat. Add the shrimp and garlic and season with S&P. Saute  for 2-3 mins., turning once or twice, or until the shrimp are no longer translucent, cooked through, and firm to the touch. Add the reserved asparagus, sliced mushrooms, and 1/2 cup of the vinaigrette, and toss together until heated through. Keep warm. Arrange the lettuce greens in the center of salad plates. Top with the warmed shrimp mixture. Spread cream cheese into endive leaves*. Garnish each salad with five or six sesame crisps and the endive.

Neiman Marcus Chef notes: "There are usually 32-40 wonton wrappers in a package, so the Sesame Crisp recipe will make double that number as each wrapper is cut in half. You won't need that many for the salad, but we suggest making the whole batch, as they bare addictive and tend to disappear before the salad is even served. Plus, they are the perfect accompaniment for scooping up hummus. You can prepare the crisps up to 3 days ahead; be sure to keep them in an airtight container at room temp. The vinaigrette can be made a few days ahead to allow the flavors to develop. You can marinate the shrimp for up to 12 hours, but the longer they sit, the more they will "cook" in the liquid".

"Love is the seed of all hope. It is the enticement to trust, to risk, to try, and to go on."

Have FUN today!!

Love,

MM

Slow Cooker Caramel Apple Hard* Apple Cider

How 'bout them apples:
(12 servings)

8 cups Hard Apple Cider* or apple cider or juice
1 cup caramel flavoring syrup
1/4 cup fresh* lemon juice
1 vanilla bean
2 cinnamon sticks (3")
1 T whole allspice berries
Whipped cream
Hot caramel ice cream topping
3" cinnamon sticks

In a 3 qt. slow cooker, combine the apple cider, caramel syrup and lemon juice. Split the vanilla bean and scape the seeds; add seeds to cider mixture. Place the bean, cinnamon sticks, and allspice on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to cider mixture. Cover and cook on low for 2-3 hours or until heated through. Discard spice bag. Pour cider into mugs; garnish with whipped cream, caramel topping, and additional cinnamon sticks
Again - wonderfully welcoming aroma!!

Strive to be a "bottomless well of optimism flooded by a perpetual spring of faith."

And, Have FUN today!!

Happy Friday.

Love,

MM

Chicken Casserole in a Tarragon Mustard Cream

I am having SO much fun reading the Neiman Marcus Cookbook. This one caught my eye this morning as "the kind of comfort food you mom might make." Check it out, but hang with me, it's a loooooooooooooong one, and remember, my changes, additions, or suggestions are denoted by an asterisk * :
(serves 4-6)

For the Tarragon-Mustard Cream:
4 cups low sodium* chicken stock
2 cups heavy cream (don't go see your cardiologist tomorrow*!!)
2 T. cornstarch
4 T. dry white wine
2 T. brown mustard
1/4 cup minced fresh tarragon leaves

For the Casserole:
2 lbs. small Yukon Gold potatoes
8 ounces baby green beans, trimmed
20 baby carrots, peeled
29 pearl onions, peeled
4 boneless, skinless chicken breasts (or 6 thighs*)
1 cup all-purpose flour
Kosher* salt and freshly ground pepper, to taste
3 T. veg. oil, for frying
2 T. butter
1/3 cup minced shallots
1 lb. large button mushrooms or small criminis*, stemmed and quartered
1 cup dry white wine

To prepare the tarragon-mustard cream: Pour the chicken broth and cream into a heavy-bottomed saucepan; stir together, and bring to a simmer over med.-low heat. In a cup, mix the cornstarch and wine (the best way to prevent the cornstarch mixture from becoming lumpy is to add the water gradually and to work it into the cornstarch with your fingers). Slowly add the cornstarch mixture to the cream sauce, stirring constantly with a wire whisk. Add the mustard and continue to simmer for 15-20 mins. longer to allow the flavors to develop and the sauce to thicken. Remove the pan from the heat and set aside. At the point when you are ready to use the sauce, stir in the chopped tarragon.

While the cream sauce is cooking, prepare the casserole. Bring a large saucepan of salted water to boil over high heat and add the potatoes. Turn down the hat to med. and simmer for about 10 mins. or until the potatoes are tender but still offer slight resistance when pierced with a fork. Drain in a colander, let cool, then cup into wedges. Set aside.

Prepare an ice bath in a large bowl. Bring a saucepan of heavily salted water to a boil over high heat, and add the beans, carrots, and pearl onions. Blanch for 3 to 4 mins., or until tender and the beans are bright green; do not overcook. Drain the veggies and transfer to the ice bath to stop the cooking process. When cool, drain again and set aside.

Slice each chicken breast lengthwise into five strips or fingers, and place the flour on a plate. Season the chicken with S&P, dredge several chicken strips at a time in the flour to coat well (shake off excess*), and place on a clean plate. Pour the oil into a large, heavy-bottomed skillet or saute pan and set over med.-high heat. Cook the strips, several at a time, for about 5 mins., turning once or twice, until golden brown and translucent juices appear when pierced with a knife. Remove the chicken strips with tongs and set aside in a large ovenproof casserole or baking dish.

Preheat the oven to 350. Using the same pan that the chicken was cooked in (and without cleaning it), add the butter and set over med.-low heat. Wen melted, add the shallots and saute gently while scraping the bottom of the pan with a wooden spatula. Add the mushrooms and the wine and cook, stirring oft, until all the liquid has evaporated and mushrooms are tender, about 5 mins. Pour the mixture over the chicken in the casserole.

Add the reserved potato wedges to the casserole. Then add the blanched veggies, and gently mix the ingredients to combine. Add the tarragon-mustard sauce and stir to equally distribute it. Bake for 10-15 mins., until heated through. Spoon the casserole onto warm dinner plates or into pasta bowls.

"Now, what do you do with a friend? Well, that's rather simple, you stick by them."

Have FUN today!!!

Love,

MM

Cranberry-Beef Mini Burgers

"Cranberry tapenade brings a deep red color and sweet and sour zing to these fun little bacon cheeseburgers. Serve them for parties or any time you want to TREAT your family.":
(16 servings)

Cranberry Tapenade:
2/3 cup dried cranberries (or dried cherries*)
1/4 cup pitted Kalamata olives, chopped
1 T. balsamic vinegar
1 T. EVOO
1 clove garlic, minced
1 t. minced fresh rosemary
1 t. minced fresh thyme

Burgers:
2 lbs. ground beef (or turkey*)
1 t. Kosher* salt
1 t. freshly* ground pepper
4 sliced provolone cheese, quartered
3/4 cup light* mayo.
16 mini buns, split
2 cups fresh arugula
3 plum tomatoes, cut into 16 slices
8 uncured* bacon strips, halved and cooked

In a food processor, place first six ingredients; pulse until cranberries are finely chopped. Transfer to a small bowl; stir in thyme. In a large bowl, combine the beef, S&P. Shape into 16 patties, about 1/2" thick. In a large nonstick skillet, cook patties in batches over med. heat for 3-4 mins. on each side or until a thermometer reads 160 and juices run clear, topping with cheese during the last min. of cooking. Spread mayo. over cut sides of buns. Layer bottoms with arugula, tomatoes, bacon and cranberry tapenade; replace tops.

"Rejoice, again I say Rejoice"

Have FUN today!!!

Love,

MM

Taco Soup

I got this recipe from Charlotte (Thank You!), and I am going to make it for my peeps' return on Sat. from the sunny climes of Mexico where it is 82 today:
(serves 8)

Soup:
1 lb. hamburger
1 sweet* white onion, chopped
1 package taco seasoning (I like Trader Joe's*)
1 can (32 oz.) fire-roasted* diced* tomatoes
1 (32 oz.) can kidney beans, drain and rinse well
1 16 oz. can tomato sauce

Condiments:
1 large bag Fritos (substitutions don't work!)
Shredded 4 Mexican cheeses
Sliced* black olives
Sour cream
Diced avocado
Pico de Gallo

Brown hamburger and onion. Drain grease. Add remaining soup ingredients. Heat through. Place a handful of Fritos in the bottom of individual bowls; add soup, and top with condiments. Finish with more Fritos.

Editor's note: I got to try just a little of the soup without the Fritos or the rest of the condiments (except a little cheese), and it was YUMOLA!!

"Let Thankfulness RULE in your heart."

Have FUN today. This cold wave, too, shall pass!!

Love,

MM

Smoked Pork Chops with Sweet Potatoes

Can you say COMFORT food??
(6 servings)

6 smoked boneless pork chops (7 oz.)
1 T. canola oil
4 large sweet potatoes, cooked, peeled and cut lengthwise into thirds
1 t. freshly grated ginger*
1/2 cup packed brown sugar
1/8 t. freshly ground* pepper
2 large Granny Smith* apples, peeled and thinly sliced
1/8 cup lemon juice*
1/4 cup apple juice or cider*

In a large ovenproof skillet, cook chops in oil over med. heat for 2-3 mins. on each side or until the chops are lightly browned. Drain. transfer to a greased 13x9" baking dish. Top with sweet potatoes. Combine brown sugar, pepper, and ginger; sprinkle over potatoes. Top with apples, and sprinkle them with the lemon juice. Drizzle apple juice over entire dish. Cover and bake at 325 for 30 mins. Uncover; bake 10-15 min. longer or until meat is tender. The aroma of this when it hits them at the door will have them running to the kitchen - already salivating!! Wha wha wha.

"Repeat after me: It is not my job to run the world."

Have FUN today!!

Love,

MM

Lemon Steak Diane

A citrus twist on one of my fav. dishes:

1 lb. beef top sirloin steak (3/4" thick)
1/4 t. coarsely ground pepper
1 cup low sodium* beef broth
1 T. all purpose flour
2 t. Dijon mustard
2 t. Worcestershire sauce
1/2 t. grated lemon peel
2 T. chopped fresh garlic* chives
EVOO* Cooking spray

Remove fat from beef. Cut into 4 pieces. Spray 12" nonstick skillet with cooking spray, and turn the heat to med. Sprinkle both sides of beef with pepper. Cook 9 mins. for med. rare, turning once. Remove and keep warm. Mix remaining ingredients except chives until smooth. Add to skillet. Heat to boiling. Boil 1 min., stirring constantly. Arrange beef on platter and cover with sauce. Sprinkle with chives. I think a twice baked potato topped with sharp grated cheddar, and some grilled asparagus with a balsamic glaze would be lovely with this!!

"Often the best comfort is just being there."

Have FUN today. Go Seahawks!!!!!!!

Love,

MM

Saag-sational Curry

Another "warmer-upper" for this COLD weather:
(makes 2 servings)

4 oz. fresh cauliflower, cut into bite size pieces
4 oz. fresh baby spinach, stems removed*, and chopped
1/2 can garbanzo beans*, drained and rinsed well
1/4 t. fresh ginger, grated*
1 t. ginger powder
1/2 t. fennel seeds
1/2 t. brown mustard seeds
1/4 t. chili powder
1&1/2 t. minced garlic
1/2 t. Kosher* salt
1/2 red onion, finely chopped
1 T. cilantro, roughly chopped
10-15 grape tomatoes
1/4 cup grape seed oil
1-2 T. water

Grind the ginger, fennel seeds, mustard seeds, chili powder, garlic, and salt into thick paste using a mortar and pestle (I have a marble one that I ADORE!!).In a sauté pan, sauté the onion in the oil until it softens considerably. Add the spice paste and continue to sauté for a few minutes. Reduce the heat and add the spinach, cauliflower, garbanzo beans, tomatoes, and cilantro plus the water and continue to cook, stirring frequently for about 20 mins. until tender.

"Contentment begins with having fewer wants."

Stay WARM, and have FUN today!!

Love,

MM

Mint-Wine Lamb Chops

I LOVE lamb chops:
(8 servings)

2 T. dry white wine (or apple juice)
2 T. honey
1 t. dried lemon* mint leaves
1/4 t. Kosher* salt
1/8 t. lemon* pepper
1/2 t. minced garlic*
8 lamb loin* chops
Lemon wedges

Mix first six ingredients. Pour over lamb chops, and marinate overnight. Broil or grill to medium. Serve with lemon wedges, au gratin potatoes, haricot verts. Who's your Daddy?!!!!!

"The contents of your heart are more important than the outer packaging."

Have FUN - it's FRIDAY!!!

Love,

MM                       

Broccoli Sunshine Salad

This will cheer up your taste buds:

3 cups broccoli flowerettes
1/2 cup light* mayo
2 T. cider vinegar
1/3 cup golden* raisins
1/4 cup shredded sharp* cheddar
2 T. bacon bits
2 T. chopped red onion
1 T. roasted and salted sunflower seeds*or pepitas*

Mix and chill. Easy Peasy.

"Kindness is simply love flowing out in little gentlenesses.

Have FUN today!!

Love,

MM

German-Style Meatloaf

This will warm your bones in this COLD weather - BRRRRR:

1&1/2 lb. extra lean ground beef (or chicken* or turkey*)
1 cup beer
2 egg whites, slightly beaten
2 T. packed brown sugar
2 T. spicy brown mustard (Gulden's!*)
1 t. garlic/*onion salt
3 slices dark rye or pumpernickel (good luck finding that last one west of the mighty Missipp.!!)
     torn into very* small pieces
1 can (8 oz.) sauerkraut with caraway*, very well drained and chopped

Heat oven to 350. Mix all ingredients (but do NOT overwork the meat - makes it tough*) in a large bowl. Spread mixture into an ungreased loaf pan (9x9x2"). Bake 45-55 mins. Check when you begin to smell the enticing aroma wafting about your kitchen (and house!!)*. I would serve this with warm German potato salad with peppered bacon, pickled beet slices, and coleslaw with dill.

May you "discover flowers of Peace blossoming in the most desolate places" today. And, have FUN doing it!!

Love, and stay WARM,

MM

Cranberry Layer Cake with Cream Cheese Frosting

Moist, Luscious, and Festive:
(12 servings)

Cake:
1 package white cake mix (regular size)
1&1/3 cups water
1/3 cup canola oil
3 eggs
1 T. grated orange peel
1 cup fresh* cranberries, coarsely chopped
1 cup finely chopped walnuts

Cream Cheese Frosting:
1 package (8 oz.) cream cheese, softened
1/2 cup butter, softened
3&1/2 cups confectioners' sugar
1 t. vanilla extract
1/2 t. grated orange peel
1/4 cup finely chopped walnuts

In a large bowl, combine the first five ingredients; beat on low speed for 30 sec. Beat on med. for 2 mins. Stir in cranberries and walnuts. Pour into two greased floured 9" round baking pans. Bake at 350 for 30-35 mins. or until a toothpick inserted near the center comes out clean. Cool for 10 mins. before removing from pans to wire racks to cool completely. In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, vanilla, and orange peel; beat until blended. Spread between layers and over top and sides of cake. Lay one round on top. Fill in the crack with frosting. Sprinkle with walnuts. Mmmmmmmmmmmmmmmmm!!!!

"We disarm the power of money by giving it away."

Have FUN today!!

Love,

MM

Morocaan Vegetable Soup

Here's a "Meatless Monday" treat from the Neiman Marcus Cookbook:
(serves 6-8)

1 cup vermicelli or angel hair pasta*, broken into 1" pieces
3 T. EVOO
4 cups sliced sweet* white onions
1 t. minced garlic
1/2 t. ground cumin
1 t. ground cinnamon
1/2 t. ground ginger
Pinch of cayenne
2 quarts low sodium* chicken stock
3 cups peeled and thinly sliced carrots
2 cups thinly sliced zucchini
2 cups thinly sliced red new* potatoes
2 cups thinly sliced yellow squash
1/4 cup fresh lemon juice
1/2 cup chopped fresh cilantro leaves and stems, plus 1/4 cup fresh cilantro leaves, for garnish
1 cup canned garbanzo beans, drained and rinsed
1 cup diced canned fire-roasted* tomatoes
Kosher* salt and freshly ground pepper to taste

Bring a saucepan of salted water to a boil. Add the pasta and cook for 8-10 mins. or until al dente. Drain in a strainer and rinse under cold running water. Drain again and set aside. To prepare the soup, pour the olive oil into a large saucepan and set over med.-high heat. Add the onions and garlic and sauté for 2-3 mins., until the onions are translucent. Stir in the cumin, cinnamon, ginger, and cayenne and cook for 1 min. longer or until fragrant. Add the chicken broth, carrots, zucchini, yellow squash, and potatoes, and bring to a boil. Turn down the heat and simmer , covered, for a bout 1 hour or until the veggies are very tender. Remove the pan from the heat and let the soup cool a little. Add the lemon juice and the 1/2 cup of chopped cilantro. Transfer in batches to a food processor or blender and puree until smooth. Return to the pureed soup to a clean saucepan and add the reserved cooked pasta, the chickpeas, and diced tomatoes. Simmer over low heat for 22-3 mins. until the soup is heater through. Season with S&P, and serve in warm soup bowls or tureens. Garnish with the 1/4 cup of cilantro leaves.

Count your many Blessings. Do it NOW, and have FUN today!!!

Love,

MM

A North Carolina Special French Onion Soup

Who doesn't love French Onion Soup??
(9 servings)

1/4 cup butter, cubed
1/4 cup plus 1 T. EVOO, divided
6 large sweet white onions, thinly sliced (about 12 cups)
1 whole garlic bulb
1/4 cup dry red wine
6 cups low sodium* beef broth
1&1/2 t. Worcestershire sauce
1 bay leaf (I LOVE that I can just go out to my balcony "farm" and pick one off my tree!)
Dash cayenne pepper
Freshly ground pepper to taste
9 slices French bread (1" thick)
1 round (8 oz.) Brie cheese, rind removed, softened
6 thin slices prosciutto or deli ham, chopped
2 cups shaved* (makes ALL the difference) Parmesan cheese

In a Dutch oven over med. heat, melt butter with 1/4 cup oil; add onions. Cook, stirring occasionally, for 15 mins. Reduce heat to low. Cook 45 mins. longer or until onions are golden, stirring occasionally. Meanwhile, remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb; brush with remaining oil. Warp in heavy-duty foil. Bake at 425 for 30-35 mins. or until softened. Cool for 10-15 mins. Squeeze softened garlic into a small bowl; mash and set aside. Add wine to the onion mixture; cook for 2 mins.  Stir in the broth, Worcestershire sauce, bay leaf, cayenne and pepper. Bring to a boil. Reduce heat; simmer, uncovered for 15-20 mins. Place bread on a baking sheet. Bake at 425 for 3-5 mins. or until golden brown, turning once. Spread each slice with Brie and mashed garlic sprinkle with prosciutto. Discard bay leaf from soup; ladle 1 cup each into nine ovenproof bowls. Place a bread slice on top, and cover with Parmesan shavings. Put bowls on a baking sheet and under the broiler til the cheese melts. HOOOOOOOO Boy!!!

Remember," First impressions can often lead to wrong conclusions."

Have FUN today, and Thank God that you are alive!!!!!!

Love,

MM