Pumpkin Caramel French Toast with Toasted Pecans and Banana Slices

How 'bout serving this at your NY's Day Brunch?! This one is for You, Linda.
(serves 6-8)

5 T. water
3/4 cups sugar
2/3 cup heavy cream
6 large eggs
1&1/2 cups unsweetened almond milk
Dash of cinnamon and a few scrapes over a small hole grater* from a whole nutmeg*
1/2 cup pure pumpkin puree
1/2 t. pumpkin pie spice
1 t. pure* vanilla
1 T. pure maple syrup
1/2 t. kosher* salt
1 (1 lb.) loaf challah or brioche bread
1 T. unsalted butter
1 T. veg. oil
Toasted pecans
Sliced bananas
Whipped cream

For the caramel sauce: Combine water and sugar in a saucepan on med.-high heat. Gently swirl the pot; after about 2-3 mins. the mixture will start to bubble and turn a light shade of amber. Once the mixture is dark amber, turn off the heat and add the cream. Whisk to combine. Bubbles will subside upon cooling. Whisk quickly until smooth. Set aside. In a bowl, whisk together the eggs, almond milk, cinnamon, nutmeg, pumpkin, pumpkin pie spice, vanilla, maple syrup, and salt. Slice the challah in 3/4" thick slices. Soak slices in the egg mixture for 4 mins., turning once. Heat butter and oil in a very large sauté pan over med. heat, and cook each slice 2-3 mins. on each side until nicely browned. Serve hot with warm caramel sauce, pecans, bananas, and whipped cream.

Have a wonderful and safe New Year's Eve, and Happy NEW Yeasr!!!! The BEST is yet to come.

Love, and Thanks for reading my blog!

MM

Mimosa Poached pears with Champagne Sauce

Talk about a perfect dessert for your New Year's Eve Feast:
(serves 8)

8 unripe* pears
4 cups orange juice
2 cups dry champagne
1/4 cup honey
1 t. ginger
2 cups whipping cream
2/3 cup confectioner's sugar
1 t. pure vanilla extract
2 T. unsweetened cocoa
8 mint sprigs, for garnish

Beat cream until slightly thickened, about 2 mins. Gradually add 1/2 cup of the confectioner's sugar, vanilla, and cocoa. Beat until stiff peaks form, about 3 mins. Core pears from the bottom, leaving stems in place. Peel. In a small Dutch oven, whisk together orange juice, champagne, honey, and ginger. Bring to a boil over med.-high heat. Stuff pears with 1-2 T of the chocolate mixture each. Add pears to champagne mixture simmering in the Dutch oven, cover, and simmer for 10 mins. The chocolate will melt in the poaching liquid. This will add a subtle chocolate flavor to the pears as well. Remove pears from the poaching liquid with a slotted spoon and set aside in a large bowl. In a separate large mixing bowl, with an electric mixer, mix together 1/3 cup of the chocolate mixture with 2/3 cup of the poaching liquid and 2 T. of powder sugar. Mix on high for 1-2 mins. Serve in a saucer type of champagne glass or other small shallow dish. Spoon chocolate sauce over warm pears and garnish with a sprig of mint.

"Tower above the rest."

Have FUN today!!

Love,

MM
                                                                                                                                                                                  

Crunchy Kale and Quinoa Salad

Talk about a "Superfood salad that is filled with cold busting vitamins and energy-giving protein"!
(serves 6)

1&1/2 cups uncooked quinoa
1/2 cup toasted pecans, chopped
1/3 bunch of basil, chopped
1/3 bunch flat leaf parsley, chopped
1/2 cup dried cherries (no sugar added)
2 celery stalks, chopped
2 organic* carrots, chopped
4 cups chopped kale, stems removed
1/4 cup crumbled feta cheese
1/4 cup EVOO
1/4 cup fresh lemon juice
Kosher salt, and freshly ground pepper*, to taste

Bring a large pot of salted water to a boil Add the quinoa and return to a boil. Cook until al dente, as you would pasta, 10-11 mins. Drain well and cool. Combine all the remaining ingredients in a large bowl and toss. Add the cooled quinoa and toss. Serve with a warm baguette*.

"Stay positive. Stay fighting. Stay Brave. Stay ambitious. Stay Focused. Stay Strong.
Mentality is Everything!" ~ Russell Wilson

Have FUN today!!

Love,

MM

Indoors Banana and Milk Chocolate S'mores

A lip smacker!!
(serves 4)

4 honey graham cracker sheets, halved into 8 squares
1 oz. milk chocolate (or your choice of chocolate*), divided into 4 pieces
1 small banana, sliced
1/4 cup marshmallow crème

Preheat broiler to high. Place graham cracker squares on a foil-lined baking sheet. Divide chocolate evenly among 4 squares; top with banana slices. Spread 1 T. marshmallow crème on each of 4 remaining squares. Broil 1&1/2 mins. or until chocolate just begins to melt and marshmallow lightly browns. Top banana with the marshmallow topped squares.

"I do believe we are all connected. I do believe in the power of prayer. I do believe in putting good out into this world. And, I believe in taking care of each other."

Have FUN today. And, Go Hawks!!!!

Love,

MM

BBQ Chicken Pizza

GREAT "Stay In" fare for tonight!
(serves 6)

3 (4 oz.) chicken breast cutlets
1/2 t. freshly ground pepper
1/8 t. kosher salt
2 t. brown sugar
1 t. smoked* paprika
1 t. garlic powder
Cooking spray
12 oz. refrigerated pizza dough
2 t. medium* ground yellow cornmeal
1/3 cup no-sodium ketchup
3 T. yellow mustard
1 T. white vinegar
1/2 cup sliced red onion
1/4 cup pickled jalapeno slices (optional*)
4 oz. fresh "wet" mozzarella cheese, thinly sliced
2 T. chopped fresh cilantro leaves

Place pizza stone or heavy baking sheet in oven. Preheat oven to 450. Sprinkle both sides of chicken with S&P. Combine brown sugar and next 3 ingredients in a small bowl; stir well. Set aside 2 t. spice mixture, and rub the remaining mixture evenly over chicken. Heat a grill pan over med.-high heat. Coat pan with cooking spray. Add chicken; sauté 3 mins. on each side or until chicken is done. Let chicken stand 10 mins.; slice thinly against the grain. Roll dough into a 14x9" rectangle or a 14" circle on a lightly floured surface; pierce dough with a fork. Lightly coat dough with cooking spray. Carefully remove pizza stone from oven. Sprinkle cornmeal over pizza stone; add dough. Bake for 9 mins. Combine reserved spice mixture, ketchup, mustard, and vinegar in a small sauce-pan over med heat. Bring mixture to a simmer, and cook 3 mins. or until slightly thick, stirring occasionally. Remove partially cooked crust from oven; spread ketchup mixture evenly over crust, leaving a 1/2" border around the edges. Top with chicken, onion, jalapenos, and cheese. Bake for 10 mins. or until cheese is browned. Sprinkle with cilantro and slice.

"Always pray to have eyes that see the best, a heart that forgives the worst, a mind that forgets the bad, and a soul that never loses faith."

Have FUN today!!

Love,

MM

MM's Christmas Feast

Relish Tray/Cheese and Crackers
Prime Rib with MM's horseradish sauce
Cheesy Scalloped Potatoes
Mini Green Bean Casseroles
King Hawaiian Rolls
Cherry Cheesecake

I wish you all the most wonderful Christmas ever!!!!! Savor everything.

Love,

MM

Potato and Spinach Bocconcini

Easy Peasy and guaranteed to please!!
(serves 8)

1&1/2 lbs. fresh baby* spinach, stems removed*
3 med. russet potatoes
2 large eggs
2 oz. shredded mozzarella
1/2 t. kosher salt
1/2 t. freshly* ground pepper
1/4 cup all-purpose flour
1 lb. butter, unsalted

Cook the spinach in a cup of water with 1/2 t. salt. Boil the potatoes until tender all the way through. Peel the potatoes and pass them through a food mill along with the spinach. Add two egg yolks and one egg white to the potato/spinach mixture. Add the cheese, pepper, and flour, and roll them between your palms to make them into balls. Fry them in an abundant amt. of butter.

"Hark, the herald angels sing. Glory to the newborn King. Peace on earth, and mercy mild; God and sinners reconciled!" ~ Wesley

Love, and Peace,

MM

Sour Cream Pound Cake with Chocolate Cherry Glaze

This recipe makes 3 loaves, so great for a last minute gift!

For the cake:
Vegetable oil cooking spray
4&1/2 cups cake flour
2&1/2 t. baking powder
1/4 cup heavy cream
8 eggs, room temp.
1 T. pure* vanilla
1&1/4 cups sour cream or plain Greek yogurt*
1&1/2 cups (3 sticks) butter, room temp.
2&1/4 cups sugar
1/3 cup honey
2 t. kosher salt

For the chocolate cherry glaze:
1/3 cup butter
2 t. corn syrup
3 T. whole milk
1/2 T. pure* vanilla
1/2 cup roughly chopped dark chocolate (61% cacao)
1&1/2 cups confectioners' sugar
3 T. chopped pistachios, lightly toasted
1/4 cup dried cherries

To make the bread: Prepare three 8&1/2 x 3&1/2" rectangular loaf pans by lightly spraying the interior sides and bottom with cooking spray. Sift together the flour and baking powder and set aside. Preheat oven to 350. Combine the heavy cream, eggs, vanilla extract and sour cream in the top of a double boiler and whisk to combine. Heat the mixture to 75 degrees over the double boiler while gently whisking constantly. Remove from heat and set aside. In the bowl of a mixer fitted with a paddle attachment, combine the butter, sugar, honey and salt. Mix on med. speed until light and fluffy, about 8 mins., scraping the bowl as needed. Add half the sifted flour mixture and mix on low speed until just combined, about 1 min. Continuing with the mixer on low, slowly stream in half of the egg mixture. Scape down the bowl, add half the of remaining flour mixture, and mix just to combine. Slowly add the remaining egg mixture, then the remaining flour mixture, again mixing just until combined, about 1 min. Evenly divide the batter among the three prepared pans. Bake at 350 until golden brown, 50-55 mins. Place the cakes, still in their pans, on a cooling rack, and allow to cool for 15 mins. Turn the cakes out onto the rack and allow to cool completely. Top with glaze. Allow glaze to set, and serve.

To make the glaze: Place the butter, corn syrup, milk, and vanilla extract in a small pot over med.-low heat, stirring occasionally until the butter is fully melted, about 3 mins. Reduce the heat to low, add the chocolate and whisk until combined and creamy, about 1 min. Remove from the heat, add the confectioners' sugar and whisk until smooth. Pour the glaze into a bowl and place plastic wrap directly on the surface of the glaze. Allow to rest at room temp. for 30 mins. Uncover the glaze, whisk lightly and pour over the pound cakes in a steady, quick stream, moving from one end to the other and back. Sprinkle with pistachios and cherries. Let the glaze set by allowing the cakes to rest at room temp for a least 1 hour before slicing.

"Jesus Himself is the greatest Christmas gift ever given."

Have FUN running around or hanging at home resting up today!!

Love,

MM

Orange and Pistachio Crusted Pork Tenderloin with Pearl Barley and Wild Rice, and Roasted Haricot Verts with Lemon Zest

HOOOO Boy Howdy!!!
(serves 4)

For the Pork Tenderloin:
1 lb. pork tenderloin
1/4 t. each kosher* salt and freshly ground pepper
3 T. orange marmalade (try to find the Seville kind at Trader Joe's*)
1/3 cup toasted shelled pistachios
2 large garlic cloves

For the Pearl Barley and Wild Rice:
3 cups water
1/2 cup each pearl barley and wild rice
1/4 t. kosher* salt

For the Green Beans:
1&1/2 lbs. thin whole French* green beans
1 T. EVOO
2 t. lemon zest
1/4 t. each kosher* salt and freshly ground pepper

Bring the water, pearl barley, wild rice, and salt to a boil in a large saucepan. Cover, reduce heat, and simmer until just tender, 35-45 mins. Drain. Meanwhile, pulse the pistachios and garlic cloves in a mini food processor until finely chopped. Preheat oven to 450. Season tenderloin with S&P. Heat the oil in a large ovenproof skillet over med.-high; brown pork on all sides, 4-6 mins. Remove from heat. Brush the pork with the orange marmalade, and top with pistachio mixture. Transfer the skillet to the oven and bake on the center rack until an instant read thermometer registers 145, 12-16 mins. Remove the pork to a clean cutting board and let rest. Meanwhile (again*), toss the green beans on a rimmed baking sheet with the olive oil, lemon zest and S&P. Roast on the lower rack until tender-crisp, about 10 mins. Slice the pork carefully to help keep the crust on; serve with the barley-rice blend and the green beans.

"A person who feels appreciated will always do more than expected."

Have FUN out there today!!

Love,

MM

Mini Green Bean Casseroles

"A fun way to enjoy an all-time fav. dish!"
(serves 16)

4 cups cooked cut green beans
1 can (10&3/4 oz.) Cream of Mushroom Soup (get the lowest sodium one you can find*)
1/2 cup 2% milk
1&1/2 cups shredded sharp* cheddar
1 can (2.8 oz.) French Fried Onions (about 1&1/3 cups)
2 packages refrigerated jumbo buttermilk biscuit dough (16 biscuits)
Cooking spray

Heat the oven to 375. Mist 16 muffin -pan cups with cooking spray. Stir the green beans, soup, milk, 1 cup of cheese, and 2/3 cup onions in a large bowl. roll each biscuit into a 4" circle. Press the biscuit circles into the bottoms and up the sides of the muffin-pan cups. Divide the green bean mixture among the biscuit cups. Bake for 20 mins. or until the biscuit cups are golden brown. Stir the remaining cheese and onions in a small bowl. Sprinkle over the green bean mixture. Bake for 5 mins. or until the cheese is melted. Let the mini cool in the pans on wire racks for 5 mins.

"When you find someone you want to keep around - you do something about it."
Love,

MM

Overnight Pumpkin-Pecan Waffles

I am giving you this one early in the week in case you want to make them Wed. to have for breakfast Christmas AM.

1/2 cup warm water
1 (1/4 oz.) packet active dry yeast
1 cup 2%* milk
1/4 cup (1/2 stick) unsalted butter
1/3 cup packed light brown sugar
1 t. pumpkin pie spice
1/2 t. sea* salt
1 cup canned pumpkin puree
2 cups all-purpose flour
2 large eggs
2/3 cup finely chopped pecans
Maple syrup

Combine warm water and yeast in a large bowl. Let stand until slightly foamy, about 15 mins. In a small saucepan, beat milk and butter over med. heat until butter melts. Remove from heat and stir in sugar, pumpkin pie spice, salt, and pumpkin puree. Add pumpkin mixture to bowl with yeast, then whisk in flour until combined. Cover and let stand overnight at room temp. (Batter may be covered and refrigerated for up to 3 days). Preheat waffle iron. Whisk eggs into risen batter, then fold in the pecans. Make waffles according to manufacturer's instructions. Serve with warm* syrup.

"The happiest people I know are those whose lose themselves in the service of others."

Have FUN today!!!!

Love,

MM

Spaghetti Squash Latkes

A different, but delightful take on Latkes. Perfect for a brunch!
(makes 12)

1 med. spaghetti squash
EVOO, for drizzling
Kosher salt and freshly ground pepper
1/4 cup thinly sliced green onions
1/4 cup finely chopped flat-leaf* parsley
5 sage leaves, finely chopped
2 garlic cloves, minced
1 large egg, lightly beaten*
1/4 cup Pecorino Romano, grated
1/4 cup chickpea flour or GF oat flour (if you can't find either, use all-purpose flour*)
1 t. kosher salt
1/2 t. freshly ground pepper
Peanut or avocado* oil for frying
Sour cream, plain Greek yogurt*, or crème fraiche

Preheat oven to 400. Cut the squash in half lengthwise and scoop out the seeds. Lightly drizzle the flesh with oil and season with S&P. Roast in the oven, cut-side down on a baking sheet for about 40 mins. or until fork* tender. Allow the squash to cool slightly, then use a fork to shred the squash into strands. Transfer your squash "noodles" to a strainer to drain any excess liquid. In a large bowl, combine the onions, parsley, sage, and garlic. once the spaghetti strands have drained of excess liquid, add them to the bowl with the herbs and toss to coat. Fold in the egg, cheese, flour, and S&P. Toss all of the ingredients together until the mixture is well combined. Using a soup spoon, scoop a generous amount of the squash mixture into your hands and form into patties, one by one, and lightly flatten. Make sure you shape of your patties before heating the oil. Heat 1 T. of oil in a large pan. Once the oil is hot (test it by adding a strand of squash - if it sizzles, you're ready to go), add the patties, make sure not to overcrowd the pan. Depending on the pan size, you should be able to fry about 4-5 latkes at a time. Fry for about 2 mins. or until golden brown and crispy. Flip the latkes and fry another 2 mins. on the other side. Transfer the cooked latkes on to a paper towel-lined plate. Repeat with the rest of the mixture and additional oil. Serve the latkes hot with sour cream, plain Greek yogurt, or crème fraiche.

"Nothing haunts us more than the things we don't say."

Have Fun today, and Go Hawks!!

Love,

MM

Chicken in Citrus Sauce with Quinoa and Coriander Carrots

A "Good for YOU" tasty dinner suggestion:
(serves 4)

For the chicken and quinoa:
1&3/4 unsalted chicken stock, divided
3/4 cup uncooked quinoa, rinsed and drained
1/3 cup chopped fresh cilantro
1 t. grated lime rind, divided
3/8 t. kosher salt, divided
1 T. EVOO
4 (6 oz.) skinless, boneless chicken breast halves or 8 boneless skinless chicken thighs*
1/4 t. freshly ground black pepper
1/4 cup fresh orange juice
2 T. fresh lime juice
2 t. honey
1 T. butter

For the coriander carrots:
1 t. whole coriander seeds (thanks again for sending these from Singapore, Peg*)
1 lb. diagonally cut organic* carrots (I have found these to be sweeter*)
1/4 cup water
1 T. butter
1/4 t. each kosher salt and freshly ground pepper

To prepare the chicken and quinoa: Combine 1&1/4 cups stock and quinoa in a medium saucepan; bring to a boil. Reduce heat; cover and simmer 15 mins. or until quinoa is tender and liquid is absorbed. Stir in cilantro, 1/2 rind, and 1/8 t. salt. Heat a large skillet over med.-high heat. Add oil; swirl to coat. Sprinkle chicken with remaining S&P. Add chicken to pan; cook 5 mins. on each side or until done. Remove chicken from pan. Add remaining 1/2 cup stock to pan; cook 1 mins. scraping pan to loosen browned bits. Stir in remaining 1/2 t. rind, OJ, lime juice, and honey; simmer 2 mins. or until slightly thickened. Stir in butter. Return chicken to pan; turn to coat. Serve with quinoa.

To prepare the carrots: Crush the coriander seeds using a mortor* and pestle* or a heavy skillet. Heat a large skillet over men. heat. Add coriander; cook 30 secs. or until toasted. Add carrots, water, and butter to pan. Reduce heat to med.-low, cover and cook 10 mins. or until carrots are crisp tender. Sprinkle with S&P. Cook, uncovered, 3 mins. more or until liquid evaporates.

"Pain means you are growing. Fear means you are risking. Tears mean it mattered. Take what hurts you and let it help you."

Huzzah to Brooke North for her great performance in the "Nutcracker" yesterday!!

Have FUN today!!!

Love,

MM

Bacon, Cheddar, and Potato Croquettes with Chipotle Sour Cream

This one will have 'em coming back to the plate for more!!
(makes 20 pieces)

5 russet potatoes
5 strips smoked uncured bacon (no nitraits or 'trites*)
4 oz. sharp* cheddar, cubed
1 cup seasoned panko bread crumbs
2 eggs, beaten
4 oz. Kerrygold* butter
4 oz. heavy cream
Kosher* salt and fresh ground pepper, to taste
Veg. or avocado* oil for frying
1/2 cup sour cream
5-6 dashes chipotle hot sauce, to taste

Preheat oven to 350. Boil potatoes with skin on until fork tender (approx. 60 mins.). Place bacon on baking sheet and cook until crisp, remove from oven and chop finely, set aside. When potatoes are fork tender, remove from pot and drain water. When potatoes are cool enough to handle, peel, and return to pot. Add cream and butter, then mash and stir over low heat until smooth. Stir in bacon, S&P to taste. Assemble two shallow bowls, one with beaten egg, and one with bread crumbs. Take a cube of cheese and form a ball of the potatoes around it; they should be about the size of a golf ball. Dip the ball in the egg wash then in the bread crumbs to coat. You can make the entire batch 1-2 days ahead of time, and store in fridge. Preheat oil to 375. Fry croquettes until golden brown and crispy on the outside, you should have a nice center of melted cheese. For sauce simply mix sour cream and chipotle hot sauce and serve with croquettes.

"Never chase love, affection, or attention. If it isn't given freely, it isn't worth having."

Have FUN today!!

Love,

MM

Roast Beef Tenderloin with Cognac Butter

We are talking elegant offering here!
(serves 8)

Cognac butter:
1&1/2 t. butter
3 T. minced shallots
3 T. cognac
6 &1/2 T. butter, softened
1 T. fresh thyme leaves
1/8 t. freshly ground black pepper

Tenderloin:
1 T. Dijon mustard
2 t. honey
1 t. lower-sodium soy sauce or Ponzu Citrus Sauce*
3/4 t. kosher* salt
1/2 t. freshly ground black pepper
1 (2 lb.) beef tenderloin, trimmed
2 T. chopped fresh thyme
Cooking spray

To prepare cognac butter, melt 1&1/2 t. butter in a small nonstick skillet over med.-low heat. Add shallots; cook 2 mins. or until tender, stirring shallots occasionally. Carefully stir in cognac; cook 1 min. or until liquid is reduced by about 1/3. Remove from heat; cool. Place 6 &1/2 T. butter in a small bowl; stir in cooled cognac mixture, thyme leaves, and 1/8 t. pepper. Cover and chill 10 mins. Divide butter mixture in half. Scrape each half onto a separate piece of plastic wrap; shape into 4" logs. Wrap tightly* in more plastic wrap; refrigerate or freeze (you will only need one of the logs for this dish, but it doesn't work well to cut the recipe in half, plus then you will have a prize in your freezer for another time and use!*).

To prepare the tenderloin: preheat the oven to 425. Combine mustard and next 4 ingredients (through pepper); stir with a whisk. Spread mustard mixture over all sides of tenderloin sprinkle with the 2 T. chopped thyme. Place in a shallow roasting pan coated with cooking spray. Bake for 38 mins. or until a thermometer inserted in the center registers 135 or until desired degree of doneness is reached. Let stand 10 mins. Cut tenderloin crosswise into 16 slices. Arrange 2 slices on each of 8 plates. Cut 1 butter log into 8 slices, top each serving with 1 slice.

Stay poised and focused today!!

Love,

MM

Meatballs Three Ways (Garlic/Lamb, Basil/Chicken, Sesame/Tarmari/Beef)

Meatballs are the consummate party food!! And, as they say, variety is the spice of life.

Garlic Lamb Meatballs:
(serves 4)

EVOO cooking spray
1 lb. lean ground lamb
1 large garlic clove, minced
1/2 t. dried thyme
1/4 t. lemon zest
1/8 t. Johnny's Garlic Seasoning* or garlic powder
Kosher* salt and freshly ground pepper, to taste
2 T. fresh lemon juice

Preheat oven to 400. Mist a large baking dish with cooking spray. In a large bowl, combine the lamb, garlic, thyme, lemon zest, garlic seasoning, S&P. Mix well to combine. Use your hands to form mixture into 12 balls (or 24 mini meatballs*), and transfer to prepared baking dish. Drizzle with lemon juice, and bake for 20-25 mins., or until meatballs are cooked through and golden brown.

Editor's note: I would make a dipping sauce using a jar of roasted garlic alfredo sauce, and then mix in plenty of lemon pepper and dried dill - to accompany these!!

Basil Chicken Meatballs:
(serves 4)

EVOO cooking spray
2 cups baby spinach, stems removed*
1 lb. lean ground chicken
3 garlic cloves, minced
1 large egg, lightly beaten
3/4 cup whole-grain bread crumbs
1/4 cup crumbled feta
1 T. finely chopped fresh basil leaves
Kosher* salt and freshly ground pepper, to taste

Preheat oven o 450. Mist a large baking dish with cooking spray. In a steamer basket over simmering water on med., steam spinach until wilted, 1-2 mins. Let cool, squeeze out water, and chop. In a large bowl, combine chicken, garlic, egg, bread crumbs, feta, basil, S&P, and spinach; mix well. Use your hands to form 12 balls (or, again 24 mini balls*). Transfer to prepared baking dish, and bake for 15-20 mins. until golden brown and no longer pink inside.

Sesame Tamari Beef Meatballs:
(serves 4)

EVOO cooking spray
1 lb. lean ground beef
2 large scallions, chopped
1 large egg, lightly beaten
1/4 cup whole-grain bread crumbs
3 T. finely chopped fresh cilantro leaves
1 T. reduced-sodium tamari sauce or Ponzu Citrus Sauce*
2 t. toasted* sesame oil
1 t. peeled and minced fresh ginger
Kosher* salt and fresh ground pepper, to taste
Sesame seeds*, toasted

Preheat oven to 500. Mist a large baking dish with spray. In a large bowl, combine all ingredients, and mix well. Use your hands to shape mixture into 12 balls (or, you know the drill by now*). Transfer to prepare baking dish and bake for 15-20 mins. until golden brown and cooked through. Sprinkle with sesame seeds.

"Failure is quitting. Everything else is part of the journey".

Have FUN today!!!

Love,

MM

Smoky Cabbage Soup

This delectable soup is both hearty and comforting, and using chopped a coleslaw mix makes it come together in a flash!
(serves 4)

2 cups unsalted beef stock
1 cup water
2 med.Yukon gold potatoes, peeled and cut into 1/2" pieces (about 8 oz.)
2 fresh thyme sprigs
4 oz. smoked Andouille sausage, thinly sliced
1 cup chopped sweet* onion
3 garlic cloves, minced
1 14 oz. package coleslaw mix
1/4 cup dry white wine
1 (14.5 oz.) can stewed tomatoes, undrained tomatoes
1 T. red wine vinegar
1/4 t. freshly ground black pepper

Place stock, 1 cup water, potatoes, and thyme in a large saucepan; bring to a boil. Reduce heat, and simmer 10 mins. or until potatoes are tender. Heat a large nonstick skillet over med. heat. Add sausage; cook 3 mins. or until lightly browned, stirring frequently. Add onion; cook 3 mins. Stir in garlic; cook 30 secs. Add coleslaw mix and wine; cook 3 mins. or until tender, stirring frequently. Remove thyme from potato mixture. Coarsely mash potatoes in pan with a potato masher. Add sausage mixture to potato mixture. Stir in tomatoes, vinegar, and pepper; simmer 3 mins. Serve with a warm baguette or garlic bread.

"It doesn't really matter who I used to be. Add that matters is who I have become."

Have FUN today!!

Love,

MM

Roast Beef, Brocooli Rabe, and Provolone Sammies

"Transform deli roast beef from a mundane lunch staple to a dinner-worthy entrée with the addition of this garlicky broccoli rabe sauté".
(makes 4 sandwiches)

8 oz. broccoli rabe, stem ends removed
1 T. EVOO
4 garlic cloves, divided
1/4 t. freshly ground black pepper
1/8 t. kosher salt
8 (1 oz.) slices rustic whole-grain bread
8 oz. thinly sliced rare* low-sodium roast beef (such as Boar's Head)
3 oz. thinly sliced provolone cheese

Preheat broiler to high. Bring 8 cups of water to a boil in a saucepan. Cut broccoli rabe into 2" pieces. Add to pan; boil 1&1/2 mins. Drain. Pat dry with paper towels. Heat a large nonstick skillet over med. heat. add oil; swirl to coat. Mince 3 garlic cloves; add to pan. Cook 30 secs., stirring constantly. Add broccoli rabe; cook 2 mins. Stir in S&P. Place bread slices on a baking sheet; broil 2 mins. or until toasted. Cut remaining garlic clove in half; rub bread slices with cut side of garlic. Top 4 bread slices evenly with roast beef, broccoli rabe, and cheese. Broil 30 secs. or until cheese melts. Top with remaining bread slice.

"When God pushes you to the edge, trust Him fully, because only tow things will happen. Either He will catch you when you fall, or He will teach you how to fly."

Have Fun Today, and GO HAWKS!!

Love,

MM

Crunchy Onion Bacon Potatoes

Don't those just sound YUMOLA??!!!!
(12 servings)

6 cups prepared mashed potatoes
1. t. Johnny's Garlic Seasoning* (or garlic salt or powder*)
12 slices smoked all natural* bacon (no nitrates or 'trites*) cooked and crumbled
2 cups shredded sharp* cheddar
2 cups French fried onions
Chopped fresh chives* for garnish

Preheat oven to 350. Mix in Johnny's to mashed potatoes. Layer half of the potatoes in a 8" square baking dish, sprinkle with half the bacon, 1 cup of cheese, and 1 cup onions. Top with remaining potatoes. Bake 20 mins. or until hot. Top with remaining bacon, cheese, and onions. Bake 5 mins. or until cheese is melted and onions are crunchy. Sprinkle chives on top before serving.

Editor's Note: My trip to Lake Chelan was great!!!! PEACEFUL in the winter. Rained, but oh, well. DELISH food in the Pub restaurant that is associated with Campbell's Resort. I recommend both highly!!

"Let go of the people who dull your shine, poison your spirit, and bring you drama. Cancel your subscription to their issues."

Have FUN today!

Love,

MM

Cracker-Thin Pizza with Super Garlicky Tomato Sauce

"To get the dough cracker thin, you have to abandon the rolling pin and tease the dough by hand. It takes some practice, but it's fun. Start with a circle, end with a circle. You will have leftover dough that you can make into breadsticks." Of course you can add any toppings you desire to this.
(serves 6)

1 (1&1/2 lb.) piece fresh pizza dough such as Whole Foods or Trader Joe's
Cooking spray
1 T. EVOO
4 garlic cloves, finely chopped
1 cup lower-sodium marinara sauce - or make your own*
Flour
Shaved parmesan*
Fresh basil leaves


Place dough on a lightly floured wood surface; lightly coat with cooking spray, and cover with plastic wrap, making sure no air is getting in. Let stand for 2 hours. You want the dough to be at room temp. when you stretch it; it will likely start to bubble a bit. It should feel a bit loose and flabby. While dough stands, make sauce. heat oil in a med. nonstick skillet over med.-low heat. Ad garlic; cook 30 secs. or until garlic softens but doesn't brown. Add marinara; simmer until slightly thickened (about 6 mins.). Cool to room temp. Place a 15" pizza stone or heavy pizza pan in the oven. Preheat oven to 500 (leave the pan in the oven as it preheats). Place dough on a work surface dusted with flour. (Keep a bit of extra flour on hand.) Dough will be about 8" across. With a pizza cutter, cut an inner circle of dough by cutting away an out ring of dough that's about 2&1/2" wide. This will leave a round of dough that weighs about 8 oz. Sprinkle dough circle with a bit of flour if it's damp, and begin to tease the dough out with your fingers, working it in all directions. It will persist in bouncing back. When it is flat and as wide as a dinner plate, pick it up with your hands close together, and begin working it by holding the edge and rotating along the edge as the circle dangles, like you're quickly turning a steering wheel. As you rotate the dough, holding the edges, it will stretch downward by its own weight. If it's stretching too fast, you can also put the dough over both of your hands and gently stretch and rotate. Watch for areas that are getting too thin - most of the available dough for stretching is at the edges. Continue working the dough until it reaches a diameter of about 12&1/2". Carefully remove hot pizza stone from oven, and place on heat-resistant surface. Carefully transfer dough to the stone (it will begin to cook). Pierce dough all over liberally with a fork. Bake at 500 for 7-8 mins., watching closely. If it is baking too much on one side, rotate the dough. Bake until very brown but not burned, and remove from oven. Spread evenly with sauce and cheese*. Put back into oven just until cheese melts.* Top with basil and serve immediately.

Editor's note: I get to go on an excellent adventure to Lake Chelan in Eastern WA today, and won't be back til Friday. See you then.

"When we teach others, we're not just spending time, we're investing it."

Have FUN today!!!

Love,

MM

Beef Marsala Stew over Fluffy Mashed Potatoes

Perfect for the crock pot, and just imagine the wonderful aroma you will get to inhale when you return home for dinner!!!
(serves 8)

For the stew:
2 T. canola oil, divided
2 lb. boneless chuck roast, trimmed and cut into 2" cubes, divided
1 t. kosher salt, divided
12 oz. cipollini onions
4 garlic cloves
2 T. unsalted tomato paste
1/2 cup plus 2 T. sweet Marsala wine, divided
1&1/2 cups unsalted beef stock
1 t. freshly ground black pepper
3 fresh thyme sprigs
8 oz. small button or crimini* mushrooms
4 large carrots, cut into 1" pieces
2 T. all-purpose flour
Thyme springs for garnish

Heat a large, heavy skillet over med.-high heat. Add 1 T. oil to pan; swirl to coat. Add half of beef; cook 8 mins. or until well browned, turning to brown on all sides. Place browned beef in a 6 qt. slow cooker; sprinkle wih 1/8 t. salt. Repeat procedure with remaining 1 T. oil, remaining beef, and 1/8 t. salt. Add onions to slow cooker. Add garlic to pan; sauté 1 min. Add tomato paste; cook 1 min., stirring constantly. Add 1/2 cup wine, scraping pan to loosen browned bits; cook 2 mins. or until half of the liquid evaporates. Add stock and pepper; bring to a simmer. Carefully pour stock mixture into slow cooker; nestle thyme sprigs into liquid. Top beef mixture with mushrooms; scatter carrots over top. Cover and cook on LOW for 7&1/2 hours. Strain mixture through a colander over a Dutch oven or large skillet; discard thyme sprigs. Bring cooking liquid to a boil; cook 6 mins. or until reduced to 2 cups. Stir in remaining 3/4 t. salt. Combine remaining 2 T. wine and flour, stirring with a whisk to form a slurry. Stir into cooking liquid; cook 1 min. or until bubbly and thickened, stirring constantly. Pour over beef mixture; toss gently to combine. Garnish with thyme sprigs. Serve over fluffy mashed potatoes.

For fluffy mashed potatoes:
3 lbs. peeled russet* potatoes
1&3/4 cups warm whole milk
1&1/2 T. Kerrygold* butter
1 t. kosher salt

Place potatoes in a large saucepan; cover with water. Bring to a boil; reduce heat, and simmer 15 mins. or until very tender. Drain. Press potatoes through a ricer or a food mill back into pan. Add milk, butter, and salt; stir vigorously with a whisk until butter melts.

"A word of encouragement can make the difference between giving up or going on."

Have FUN today!!

Love,

MM

Pumpkin Bread Pudding

This one is for YOU, Linda! And, it is from the CIA (Culinary Institute of America).
(makes 8 servings)

3&1/2 cups heavy cream
1 cup pumpkin puree
1/2 t. sea* salt
1 cup sugar
1 vanilla bean (or 1 t. vanilla extract)
1/2 t. ground cinnamon
1/2 t. ground ginger (or 1/4 t. fresh finely chopped ginger*)
1/4 t. ground nutmeg
9 egg yolks
15 cups 1/2" cubes challah bread, from two small loaves

In a med. saucepan over med. heat, combine cream, pumpkin puree, salt, and half of the sugar, and bring to a simmer, stirring with a wooden spoon. Remove from heat. Use a paring knife to split the vanilla bean in half lengthwise and scrape the seeds from the pod. Add the bean and the seeds to the pan, along with the cinnamon, ginger, and nutmeg. Cover the pan and allow to steep for 15 mins. Bring the mixture to a boil over med. heat. Meanwhile, in a med. size bowl, combine the egg yolks with the remaining sugar. Once the mixture in the pot comes to a boil, while whisking the egg yolks constantly, add about 1/3 of the hot mixture to the yolks to warm them (tempering them so they don't turn into scrambled eggs*). Whisk  in the remaining cream mixture. If necessary, strain the mixture through a mesh strainer to remove any egg solids. Preheat oven to 350 and lightly grease a 9x13" baking dish. Place the cubed bread in a large bowl, and pour the cream and egg mixture over the bread. Toss until the bread is coated, then transfer to the prepared pan. Allow the mixture to soak for about 30 mins. before placing in the preheated oven. Bake until custard is set and the top of the pudding is a light golden brown, about 30 mins.

Strive to do your very best today, and have FUN doing it!!

Love,

MM

Garlic Lamb Meatballs with Duerr's Mint Sauce

I LOVE LAMB, and a member/fan at Costco turned me onto Duerr's Mint Sauce. It is more savory than sweet. A bit difficult to find, but worth the effort!!!
(serves 4)

EVOO cooking spray
1 lb. lean ground lamb
1 large garlic clove, minced
1/2 t. dried thyme (I would use 1 t. fresh from my balcony farm*)
1/4 t. lemon zest
1/8 t. Johnny's Garlic Seasoning* or garlic powder
1/8 t. Kosher* salt (or, if you can find it, lemon salt*)
1/8 t. Freshly ground pepper
2 T. fresh lemon juice

Mist a large baking dish with the cooking spray. In a large bowl, combine all ingredients up to pepper. Mix well to combine. Use your hands (or a med. scooper*) to form mixture into 12 balls, and transfer to prepared baking dish. Drizzle with lemon juice and bake for 20-25 mins., until meatballs are cooked through and golden brown. Serve with Duerr's and garlic fries*.

"The world is full of nice people. If you can't fine one, Be One!!"

Go Hawks!!

Love,

MM

Kopanisti (Three Cheese Pepperoncini Spread)

Michael says: "I love the combination and bite from the cheese and the zing from the peppers and garlic". Perfect for your Holiday parties or watching the Hawks win tomorrow!!
(serves 10-12)

8 oz. Greek cream cheese, if available or make your own with 4 oz. softened cream cheese, and 4
     oz. plain Greek yogurt
4 oz. crumbled feta
2 oz. crumbled gorgonzola or blue cheese
1/2 cup. pepperoncini peppers (or more), seeded, stemmed and coarsely chopped
1 T. juice from peppers
1 clove garlic
1 t. freshly ground black pepper
2-3 T. EVOO
1 t. crush red pepper flakes (optional)
Crackers or bread of choice

Make sure cream cheese is softened. Place all ingredients in a food processor and pulse to combine. It's better to have this a little chunky instead of a smooth puree. This can be eaten immediately, but it will be better to sit for a while or refrigerated overnight. You can serve this warm or chilled with your fav. pita crisps, crackers, sturdy bread or toasts.

Spread your wings today!!

Love,

MM

Flounder in Ginger-Sesame Broth with Edamame and Bok Choy

I love flounder - in fact I walked alone in a torrential downpour one time in Florida to find it on the menu at a restaurant that was recommended by my concierge!! DELISH.
(4 servings)

2 t. toasted* sesame oil (inexpensive at Trader Joe's*)
12 shitake mushroom caps, thinly sliced
2 cups seafood stock (such as Kitchen Basics)
1 cup water
1&1/2 T. white miso (soybean paste)
2 t. unseasoned* rice vinegar
3 garlic cloves, thinly sliced
1 (2") piece peeled fresh ginger, thinly sliced
4 (6 oz.) flounder fillets
2 cups chopped baby bok choy
1 cup frozen (or fresh*) shelled edamame, thawed
2 green onions, thinly diagonally sliced
1 red bell pepper, thinly sliced
2 t. black or white sesame seeds (or use a combo.*)

Heat a large saucepan over med.-high heat. Add oil: swirl. Add mushrooms; sauté 2 mins. Add stock and next 6 ingredients (through ginger); bring to a boil. Reduce heat; simmer 5 mins. Add fish to pan. Top with bok choy and edamame. Cover; simmer 6-8 mins. or until fish is done. Remove fish from pan with a long flat spatula (to prevent it from flaking apart); divide evenly among 4 bowls. Divide stock mixture among bowls. Top evenly with green onions, bell pepper, and sesame seeds.

Get 'r DONE today, and have FUN dong it!!!!

Happy Friday, my Dear Readers.

Love,

MM

Easy Egg Cups

Saw this in the paper. "These simple breakfast treats are easy enough for the kids to help make!"

20 oz. bag of shredded hash browns
1 cup shredded sharp* cheddar
4 eggs
1/4 cup diced sweet* onion
1 t. garlic salt (I always use Johnny's Garlic Seasoning*)

Combine all ingredients in a med. bowl. Stir well and scoop into greased muffin tins. Bake at 350 for 30 mins. til crisp. I would serve with a side of plain Greek yogurt and fresh strawberries to garnish the plates*.

Get your PASSION back today, and have FUN doing it!!

Love,

MM

Make Ahead Cranberry-Orange Scones

Thanks, Ina!
(makes 14-16)

4 cups plus 1/4 cup all-purpose flour
1/4 cup granulated sugar, plus extra for sprinkling
2 T. baking powder
2 t. kosher salt
2 t. grated Cara Cara* orange zest (2 oranges)
3/4 lb. (3 sticks) cold unsalted butter, diced
4 extra large eggs, lightly beaten
1 cup (1/2 pint) cold heavy cream
1 cup dried cranberries
1 egg beaten with 2 T. water, for egg wash
1/2 cup plus 2 T. confectioner's sugar
4 t. freshly squeezed Cara Cara* orange juice
Parchment paper

Preheat the oven to 400. Line a sheet with parchment paper. In the bowl of an electric mixer fitted with a paddle attachment (or beat by hand with a wooden spoon*), mix 4 cups of flour, 3/4 cup granulated sugar, the baking powder, salt, and orange zest. Add the cold butter, and mix at the lowest speed until the butter is the size of peas. Combine 4 extra large eggs and heavy cream and, with the mixer on low speed, slowly add to the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough and mix on low speed until blended. Dump the dough onto a well-floured board and knead it into a ball. Flour your hands and a rolling pin and roll the dough just under 1" thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3" round plain or fluted cutter and cut circle of dough. Place the scones on the prepared sheet pan. Collect the scraps neatly, roll them out and cut more circles. Brush the tops of the scones with the egg wash, Sprinkle with granulated sugar and bake for 20-25 mins., until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 mins., then whisk together the confectioners' sugar and orange juice and drizzle over the scones.


"Healing doesn't mean the damage never existed. It means the damage no longer controls our lives."

Have FUN today - The SUN is shining!!!

Love,

MM

Eggnog Monte Cristos

This one is for you, Katie, as a remembrance of our wonderfully DELISH breakfast at the Woodinville Café!!
I DO SO LOVE Monte Cristos.
(makes 12 mini sammies or 6 full size)

1&1/2 T. Dijon mustard
1&1/2 T. light* mayo
9 slices white sandwich bread, or egg* bread
6 slices of muenster or smoked* gouda cheese
6 slices oven or apple wood smoked* deli sliced turkey (I always use "no nitrates or 'trites"*)
6 slices Black Forest* Ham, deli sliced
1/2 cup eggnog
Generous pinch of freshly grated nutmeg
3 T. unsalted butter
Powdered sugar*, for dusting
Cranberry sauce, for dipping

Mix the mustard and mayo. in a small bowl. Lay out 3 slices of bread and brush each with about 1 t. of the mixture. Top each bread slice with 1 slice each of cheese, turkey and ham. Cover with another bread slice, and brush with another about 1 t. of  the mustard/mayo mixture; top each sandwich with another slice each of the cheese, turkey, and ham. Brush the remaining 3 bread slices with the m/m mixture and place, mustard side down, on top of the sandwiches. Trim the crusts off, and then wrap the sandwiches tightly with plastic wrap to keep intact. Refrigerate at least 30 mins. or up to 6 hours. Whisk the eggnog and nutmeg in a shallow bowl. Unwrap the sammies and dip in the eggnog, turning to coat both sides, and let excess drip off. Melt half of the butter in a large nonstick skillet over med. heat. Add the sandwiches and cook until the undersides are golden, 3-4 mins. Add the remaining butter, flip the sandwiches and cook until golden on the other side, about 3 mins. more. Cut into quarters, dust with powdered sugar, and serve with warm cranberry sauce = YUMOLA*!!

"Do not grow old, no matter how long you live." ~ Albert Einstein

Have FUN today!!

Love,

MM

Rueben Pigs in a Blanket

Here's one for your "party animals" wha wha wha!
(makes 24 pieces)

1/2 cup chilled*(contains natural probiotics*) sauerkraut, drained, and roughly chopped
3 T. dill* pickle relish
1 8 oz. tube crescent roll dough
1/2 cup shredded Swiss cheese (about 2 oz.)
1/4-1/2 oz. thinly sliced corned beef* or pastrami*, cut into small strips*
24 beef cocktail franks
1 large egg, lightly beaten
Caraway seeds for topping
Parchment paper
Thousand Island dressing and spicy brown mustard for dipping

Preheat oven to 350, and line a baking sheet lined with parchment paper. Combine the sauerkraut and relish in a small bowl; set aside. Unroll the crescent dough and pinch the seams together with your fingers. Cut the dough in half lengthwise, then slice each half crosswise into 12 strips. Spread about 1 t. of the sauerkraut-relish mixture on each strip of dough, leaving a 1/2" border on one short end. Sprinkle with cheese. Wrap a small strip of corned beef around each frank and place on each strip of dough. Roll the dough around the frank, pressing lightly to seal. Transfer to the baking sheet seam-side down; brush with the beaten egg and sprinkle with caraway seeds. Bake until the dough is golden brown, about 15 mins. Serve with 1000 island and mustard.

"We are not tempted because we are evil. We are tempted because we are human."

Have FUN and stay warm today!!

Love,

MM

Caraway-Havarti Beer Cheese

Just saw this in the Food Network mag., and HAD to share it!!
(no serving size listed)

1/2 stick Kerrygold* butter
1/4 cup flour
1 cup heavy cream
1 cup beer
1 T. Dijon mustard
1/2 t. kosher* salt
1/2 t. hot sauce (I would use Tabasco*)
2 cups shredded caraway Havarti (if you can't find this, use plain Havarti and caraway seeds*)
Chips (I would use white corn tortilla rounds* - or thin slices of a baguette*)

Melt the butter over med.heat. Stir in flour and cook, stirring, 2 mins. Add the cream, beer, mustard, salt, and hot sauce; simmer 5 mins. Stir in cheese until melted. Have a bowl of cold red seedless grapes on the table to accompany.*

Freely share your smiles today!!

Love,

MM

Jicama Guacamole

I made this last week, and Mrs. Peep and I just gobbled it up - DELISH!!
(serves 12)

2 avocados (ripe but still firm*)
1 t. coarse Kosher* salt, divided
1/4 t. garlic powder (I used Johnny's Garlic Seasoning*)
1 small jalapeno, seeded, ribs removed, and minced (wear gloves*)
1 cup finely chopped strawberries
1/2 cup peeled and finely chopped jicama (1/4" cubes)
1/3 cup minced red onion
1/3 cup lightly-packed chopped fresh cilantro leaves
Juice of 1 small lime
Tortilla chips, crudités, or jicama slices, for dipping

Cut avocados in half and remove pits. Use a spoon to scoop flesh from 3 halves; place in a med. bowl. Peel remaining 1/2 avocado and finely chop flesh; set aside. Sprinkle 1/2 t. salt and garlic powder over avocado in bowl; mash with a fork. To bowl, add jalapeno, strawberries, jicama, onion, and cilantro; gently fold to combine. Add reserved diced avocado, lime juice, and remaining 1/4 t. salt; gently fold to incorporate.

Editor's note: Jicama is high in fiber, providing 6 grams per cup and also boosts 26 milligrams of Vit. C., as well as a good amt. of water and potassium. I love to cut it in sticks and dip it in BBQ sauce, or just make a simple dip of lime juice and chile powder they way they serve it in Mexico.

"A great relationship is about 2 things: first, appreciating the similarities, and second, respecting the differences."

Have FUN today, and "Praise God from Whom all Blessings Flow!"

Love,

MM

Tex-Mex Grilled Chicken Sammes with Avocado and Grilled Pineapple

Apple Cup Fare!!
(serves 4)

1 avocado, peeled, pitted and mashed
1 T. finely chopped fresh cilantro leaves
1 t. fresh lime juice
1/2 t. kosher* salt, divided
4 5 oz. boneless, skinless chicken breasts, each cut in half crosswise to make 2 thin slices
1/2 t. chile powder
Pinch freshly ground black pepper
1 1/2" thick slices fresh pineapple (sorry, Sue) (tip: try cutting pieces into 1&1/2x3" rectangles to fit
     perfectly over chicken.)
1 t. avocado oil*, divided
4 2 oz. whole grain rolls, split and toasted
2 small Campari* tomatoes, each cut into 4 slices

In a small bowl, mash avocado with cilantro, lime juice and 1/4 t. salt; set aside. Sprinkle chicken evenly with chile powder, 1/4 t. salt, and pepper. Sprinkle pineapple slices with remaining 1/8 t. salt. Heat a large grill pan on med.-high and brush with oil. Working in batches if necessary, grill chicken for 6-8 mins., turning hallway, until no pink remains in center. Transfer chicken to a plate to rest for 4-5 mins. Just when chicken comes off heat, add pineapple to grill pan and cook until grill marks appear, 2-3 mins per side. Divide avocado over bottom halves of rolls. Top each with 2 pieces chicken, 1 pineapple slice, and 2 tomato slices. Sandwich with tops of buns.

"It doesn't matter how Big or Small you are. Sometimes all any of us need is a HUG to make our day a little brighter, our hearts a little lighter, and our smiles a little wider."

Have FUN in the snow today!!

Love,

MM

MM's Thanksgiving Menu

My Dear Reader's I am Thankful for YOU!! Wanted to share what I will be serving today:

Raw Oysters with Mignonette Sauce
Cranberry and Sage Triscuits Spread with Cream Cheese
Relish Tray: Black Olives, Pickled Okra, Spiced Apple Rings, Cornichons, Baby Carrots, Celery
     Stuffed with Bousin
Rosemary/Lemon/Garlic Roasted Turkey
Cranberry/Toasted Pine Nuts/Onion/ Celery Stuffing
Turkey Gravy
Cheesy Scalloped Potatoes
Green Bean Casserole with Sliced Mushrooms, Med. Shredded Cheddar, Water Chestnuts, and
      Fried Onions
Mac and Cheese (that Bonita is making)
King Hawaiian Rolls
Mini Pumpkin Pies with Whipped Cream

Enjoy, Savor, Express Your Gratitude, and Have a Wonderful Day!!!

Go Hawks!!

Love,

MM

Mignonette Sauce for Oysters

Just added raw oysters to my T-day menu, and will make this sauce tomorrow (or tonight - IF I have any energy left after working for 6 hours in the madness and mayhem that WILL be at Costco today - plus singing in the Choir at our "What We are Thankful For" Church Service tonight).

1/2 cup minced shallots (about 2&1/2 oz.)
1/4 cup white vinegar
1/4 cup unseasoned rice vinegar
1/8 t. sugar
1/8 t. Kosher* salt
1&1/4 t. finely crushed white peppercorns (the recipe calls VERY firmly for
     whole white peppercorns - but BON CHANCE finding them - so I am using ground white
     pepper)

Peel and coarsely chop the shallots. Put them into a food processor and pulse a few times until the shallots are finely minced, but not mush, with pieces no smaller than the top of a match. You can also mince by hand. Place the minced shallots and any liquid released in a glass bowl. Add the vinegars, sugar, S&P. Stir with a fork. Cover with plastic wrap and chill a minimum of 4 hours - up to 2 days. This sauce will keep for up to a month in the fridge.

"The key to sales success is sizing up your opponent".

Have FUN out there today.

Love,

MM

Spiced Red Apple Rings

I always have these (for my A.D.) as part of my Thanksgiving Relish Tray, and in the past have always bought Musselman's. There is only ONE store in Seattle that carries them, or I could order two jars on line through Amazon for over $20 (fawgettaboutit!), so here is a recipe that I will be making this morning:

1 cup San Pellegrino Sparkling Water
3/4 cup sugar
3/4 t. cinnamon
1/4 t. ginger
1/4 t. allspice
3-4 drops red food coloring (or use beet juice*)
3 slices lemon
3 large red cooking apples - get the firmest you can find*

In a 12" skillet, heat all ingredients except apples to boiling. Reduce heat, cover, and let simmer for 5 mins. Meanwhile, core apples (but leave peel on), and slice into 1/4" thick rings. Cook half the rings at a time in liquid, about 3-5 mins. Dip out first batch, and cook second in same liquid. Discard lemon slices. Place rings in a serving bowl, and pour liquid over apples. Cover and refrigerate for up to a week. If you are giving these as a gift, put in a jar with a note attached that they must be in the fridge and used within a week.

"Some lessons of patience take a long time to learn."

Have FUN today!!

Love,

MM

Smoky Savory Muffins

Consider these for your Thursday feast:
(makes 1 dozen)

2 cups whole-wheat flour
1 cup all-purpose flour
1 T. baking soda
1/2 t. baking soda
1/2 t. freshly ground pepper
1/4 t. sea* salt
2 eggs
1&1/3 cups buttermilk (or make your own with milk and lemon juice*)
3 T. EVOO
2 T. butter, melted
1 cup thinly sliced scallions (about 1 bunch)
3/4 cup diced Canadian bacon (3 oz.)
1/2 cup grated sharp* cheddar
1/2 cup finely diced red bell pepper
Cooking spray

Preheat oven to 400. Coat a 12 cup muffin pan with cooking spray. Combine flours, baking powder, baking soda, S&P in a large bowl. Whisk eggs, buttermilk, oil and butter in a med. bowl. Fold in scallions, bacon, cheese and bell pepper. Make a well in the center of the dry ingredients. Add the wet ingredients and mix with a rubber spatula until just moistened. Scoop the batter into the prepared pan (the cups will be very full). Bake the muffins until the tops are golden brown, 20-25 mins. Let cool in the pan for 5 mins. Loosen the edges and turn out onto a wire rack to cool slightly before serving with soft* butter.

"When the Spirit prompts, take action."

Have FUN today!!

Love,

MM

Macaroni Pie

And, another cheesy one:
(serves 10)

1 lb. dry linguine, broken in half
1/4 cup (1/2 stick) butter
1 small sweet* white onion, diced
1 (8 oz.) tub burrata cheese, chopped (burrata comes in a tub like fresh mozzarella)
2 cups whole-milk ricotta
1 cup grated Parmigiano Reggiano, plus more for the top
1 cup chopped fresh* parsley
3 T. chopped fresh* chives
2 eggs
1 t. freshly ground pepper
EVVO

Preheat oven to 350. Butter a 2 qt. baking dish or deep 9" ovenproof skillet. Cook pasta according to package directions until al dente. Drain and place pasta in a large bowl. Toss with butter and let cool to almost room temp. Add remaining ingredients, except pepper. Stir well. Place in prepared pan. Bake about 20 mins., until golden brown. Pie will be crispy on the outside and soft on the inside. Remove from the oven, sprinkle with more Parm, pepper, and add a drizzle of oil. Let rest about 30 mins., then cut into wedges to serve.

"When you start doubting yourself, remember how far you have come. Remember everything you have faced, all the battles you have won, and all the fears you have overcome."

Love one another today!!

MM

Spinach and Gruyere Gratin with Water Chestnuts*

A T-day side to consider - "Creamy spinach under a crunchy blanket of cheese-coated breadcrumbs - yum!"
(serves 8)

2 T. butter, divided
1 large sweet* onion, finely chopped
3 large garlic cloves, minced
1&1/2 T. all-purpose flour
1 t. Kosher* salt
1&1/2 cups whole milk
3/4 cup shredded Gruyere cheese
4 (10 oz.) packages frozen chopped spinach, thawed and squeezed dry
1 small can sliced water chestnuts, coarsely chopped
1 cup panko breadcrumbs
1/4 cup grated Parmigiano Reggiano cheese

Preheat oven to 400. Butter a shallow 6-cup baking dish. Melt 1 T. butter in a large skillet over med. heat. Add onion and garlic; sauté 5 mins. add flour and salt; cook, stirring, 1 min. Add milk. Bring to a boil, reduce heat and cook until slightly thickened. Stir in Gruyere, spinach, and water chestnuts. Transfer to prepared baking dish. melt remaining 1 T. butter in skillet over med. heat. Add panko and cook, stirring, until golden, 3 mins. Remove from heat and stir in Parm. Sprinkle over spinach. Bake 25 mins.

"When we forgive someone, we look more like Jesus than at any other moment in our lives."

Love,

MM

Beef Bourguignonne Potpie

Elevated Comfort Food at its best!! Editor's note - this is a looooong one, so bear with me - the smiles and "ooohs and ahs" from your guests will be worth all the steps (and reading time) to make it!!
(serves 6-8)

For the stew:
2 bay leaves (I LOVE to pick these off my tree!!*)
8 sprigs thyme
Small piece of cheesecloth
1/4 cup veg. oil
3 lbs. cubed beef chuck stew meat
Kosher salt
Freshly ground pepper
4 slices thick cut natural* smoked bacon (with no nitrates or 'trites*), chopped
1 lb. organic carrots (I have found these to be much sweeter*), halved lengthwise and cut into 1"
     pieces
1 large sweet* onion, chopped
4 cloves of garlic, finely chopped
1 T. tomato paste (I found tubes of these are WAY handy to have instead of buying those little cans*)
3 T. all-purpose flour
1/2 cup cognac or brandy
1 750 ml. bottle of good* dry red wine
2 cups low-sodium chicken broth
1 lb. white button mushrooms, halved
1 1 lb. bag frozen pearl onions, thawed
2 T. unsalted butter, cut in slices*

For the crust:
3 cups all-purpose flour, plus more for dusting
Kosher salt
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
2 sticks cold unsalted butter
1/2 cup ice water or more
1 large egg

Place the bay leaves and thyme on the cheesecloth and tie the corners together tightly to form a bundle; set aside. Heat 3 T. oil in a large pot or Dutch oven over med.-high heat. Season the beef with 2 t. salt and 1 t. pepper. Working in batches, add the beef to the pot and cook, turning, until browned all over, about 5 mins. Transfer to a plate and add the bacon to the pot. Cook stirring occasionally, until browned and crisp, about 5 mins. Add the carrots, onion, and garlic, and cook, stirring occasionally, until tender, about 5 mins. Add the tomato paste and cook, stirring, until the veggies are coated, about 1 min. Add the cognac to the pot and cook, scraping any browned bits, until the liquid has mostly evaporated, about 1 min. Add the wine, chicken broth, cheesecloth bundle, browned meat, and any juices, and bring to a boil. Reduce the heat to med., cover and simmer, stirring occasionally, until the beef is tender and the sauce is thick, about 2 hours. Discard the cheesecloth bundle.
Meanwhile, make the crust: Combine the flour and 1&1/2 t. salt in a food processor and pulse to combine. Add the parsley and chives and pulse to combine, and then the butter, and pulse 8-10 times until it looks like coarse meal. Add 1/2 cup ice water, and pulse until the dough just starts coming together, adding 1-2 T. more water if necessary. Turn the dough out onto a large piece of plastic wrap and form into a disk; wrap and refrigerate 30 mins. or overnight. Preheat oven to 400. Finish the stew: Heat the remaining 1 T. oil in a large skillet over med.-high heat. Add the mushrooms, 1/2 t. salt, and a few grinds of pepper. Cook, stirring occasionally, until the mushrooms are lightly browned, about 7 mins. Add to the pot with the stew along with the pearl onions and butter; stir. Transfer the mixture to a 3-4 qt. oval or 9x13" baking dish and set aside to cool. On a lightly floured surface, roll out he dough into a 12x15" rectangle, about 1/8" thick. Beat the egg with 1 T. water; brush the edges and outside of the baking dish with the egg wash. Drape the dough over the filling and press it against the sides of the dish; trim any excess to leave a 1" overhang. Cut a few slits in the top to vent. Brush the crust with more of the egg wash. Bake until the crust is golden brown and the filling is bubbling, about 45 mins. let rest 10 mins. before serving. A warm baguette would be lovely with this*.
Bon Appetit!!

"A song of sadness can turn our heart to the God whose joy for us is forever."

Have FUN today!!

Love,

MM

Pretzel-Crusted Pork Cutlets with Mustard Sauce

This one will make 'em sit up and take notice!
(serves 4)

4 center cut boneless pork chops (1-1&1/4  lb. total), trimmed
1/4 t. freshly* ground pepper
1/8 t. kosher* salt
1/3 cup all-purpose flour
1 large egg, lightly beaten
3 cups mini pretzels, crushed (put them in a large sealable plastic bag, and pound with a meat mallet)
EVOO cooking spray
1/4 cup low-fat plain Greek yogurt
2 T. whole-grain mustard

Place a wire cooling rack on a rimmed baking sheet and place in the oven; preheat to 450. Place pork chops on a large cutting board. Cover with plastic wrap and pound with smooth side of a meat mallet to about 1/4" thickness. Sprinkle with S&P. Place flour, egg, and pretzels in three separate shallow dishes. Dredge the cutlets in flour, shaking off excess, then dip in egg, letting excess drop off, then press both sides into pretzels. Generously coat one side of the cutlets with cooking spray. Remove the heated pan from oven. Put the cutlets, sprayed side down, on the rack. Coat the second side generously with cooking spray. Bake until golden brown, 8-12 mins. Combine the yogurt and mustard in a small bowl. Serve with the pork.

"Do good and share" today, and have FUN doing it!!

Love,

MM

Chicken Curry Puffs

Holy Moly!!
(makes 18)

1 T. veg. oil
2 t. curry powder
1/2 t. ground coriander
1/2 t. ground turmeric
1/2 t. ground cumin
3/4 cup coconut milk
2 med. red onions, chopped (2 cups)
1 stalk lemon grass, trimmed of out layers and finely chopped (about 1/4 cup), or 1/2 t. grated
     lime zest
1 fresh red chile pepper, or jalapeno* de-seeded and deveined, roughly chopped (wear gloves!*)
     (optional)
1 large russet potato, diced
3/4 lb. skinless, boneless chicken breast, cut into 1/2" pieces
3/4 t. kosher* salt
1 (17.3 oz.) package frozen puff pastry sheets, thawed

Heat oil in a heavy 4 qt. saucepan over med.-low heat. Stir in curry, coriander, turmeric, and cumin; cook until fragrant, a few seconds. Stir in coconut milk, onion, lemon grass, and chile pepper; cover and cook until veggies are tender, about 7 mins. Stir in potato and continue cooking, stirring occasionally and adding more coconut milk if mixture becomes too dry, for 12 mins. Stir in chicken and salt. Turn heat to low and cook, covered, stirring occasionally, until chicken is cooked and potato has absorbed most of the liquid, about 5 mins. Spread onto a plate and cool 30 mins. (you can make the filling up to 2 days ahead and chill, covered). Set racks in upper and lower thirds of oven, and preheat oven to 375. Line 2 baking sheets with parchment paper. Unfold puff pastry on a lightly floured surface, and cut each sheet into 9" squares. Brush corners of each square with water to moisten. Put a heaping T. of filling in center of each square. Gather 4 corners of pastry and pinch together at top well, forming a small pouch. Repeat with remaining pastry and filling. Transfer to prepared baking sheets, spacing 1" apart (you will have about 1&1/2 cups filling left over, perfect over a wild rice medley another day). Bake until golden brown, 25-30 mins. Cool on baking sheets 10 mins. before transferring to a wire rack. Serve warm or at room temp. (you can assemble and bake the puffs up to 2 hours ahead of serving).

"I will no longer allow the negative things in my life to spoil all the good things I have!! I choose to be happy."

Have FUN today!!

Love,

MM

The Palm's Brown Butter Brussels Sprouts

Dear Readers, I realize I am giving you a lot of veg. and "sides" recipes, but I am prepping you for T-day!!
(serves 6)

1&1/2 lbs. Brussels sprouts
4 T. EVOO
4 T. sliced shallots
Kosher salt
Freshly ground pepper
4 T. salted Kerrygold* butter
4 t. lemon zest

Blanch Brussels sprouts whole in boiling salted water until al dente, 4-5 mins. or until tender. Remove and shock in an ice-water bath to retain green color. Drain well. Remove stem and slice in half or cut in quarters if the sprouts are large. Drain again if necessary and hold chilled until needed. Heat a sauté pan over med. heat and add oil. Add sprouts and cook until heated all the way through, about 3 mins. Add shallots and cook 2 mins. or until shallots are translucent and sprouts begin to brown and char. Season with S&P. Push sprouts mixture to one side of pan and add butter to pan. Cook 1 mins. or until butter begins to brown. Toss sprouts mixture with browned butter. Remove pan from heat and add 1 t. of lemon zest. Toss and check seasoning. Garnish with remaining lemon zest. Serve immediately.

"The big lesson in life, Baby, is never be scared of anyone or anything." ~ Frank Sinatra

Love,

MM

Sweet Potatoes with Bacon and Banana Sour Cream

Sounds YUMOLA to me!!
(makes 6 servings)

4 med. size sweet potatoes, scrubbed
2 T. EVOO, plus more for finishing
Sea salt
Freshly ground black pepper
1 banana with peel
1 t. veg. oil
4 slices all natural* (with no nitraits or 'trites) smoked bacon, chopped
1 med. sweet* onion, thinly sliced
1 Serrano chile, thinly sliced (optional*)
1 cup sour cream
1/4 bunch chives, chopped

Preheat the oven to 400. Trim the ends off the sweet potatoes and cut each into 8 wedges. Toss with olive oil and season generously with S&P. Spread the potatoes on a sheet pan with the whole banana and roast in the oven. Heat the veg. oil in a sauté pan over med.-high heat and cook the bacon until just turning crisp. Add the onion and chile slices to the pan along with a pinch of salt. Cook until the onion is caramelized, then turn off the heat. After the banana is in the oven for 10-15 mins., its skin should be black and its flesh should be very tender. Remove it from the oven, and when it's cool enough to handle, peel and add the fruit to a blender with the sour cream. Puree until smooth and add a few pinches of salt, to taste. After 30 mins. of roasting, the sweet potatoes should be cooked and slightly browned at the edges. Transfer to a serving dish. Top with the onion, bacon and chile mixture. Garnish with chives, season with salt, and drizzle with EVOO. Serve with banana sour cream.

"Our ability to stand tall in spite of the buffeting winds of life is directly related to the love and support we receive from God and one another."

Have FUN today!!!

Love,

MM

Easy Tzatziki

Another one from People and Ina:
(makes 3 cups)

1 hothouse cucumber or 2 small Persian cucs.* unpeeled, and seeded
2 (7 oz.) containers plain* Greek yogurt, such as Fage Total
1/4 cup sour cream
2 T. freshly squeezed lemon juice
1 T. white wine vinegar
1. T. minced fresh dill
1&1/2 t. minced garlic (2 cloves)
Kosher salt
Freshly ground pepper

Grate the cucumber by hand on a box grater, as you would grate carrots. Squeeze the cucumber with your hands to remove a lot (but not all) of the liquid. Place in a med. bowl, and stir in the yogurt, sour cream, lemon juice, vinegar, dill, garlic, 2 t. salt and 1/2 t. pepper. Serve cold or at room temp. with pita chips*, crudités*, or dolamdes* (stuffed grape leaves).

"Never ignore a person who loves you, cares for you, and misses you. Because one day, you might wake up from your sleep and realize that you lost the moon while counting the stars."

Love,

MM

Roasted Red Pepper Hummus

Saw this in People mag. from Ina Garten -  it's easy peasey!
(makes 3&1/2 cups)

1 (29 oz.) can chickpeas, drained (3 cups)
1/2 cup freshly squeezed lemon juice (3 lemons)
1/3 cup sesame tahini
2 T. chopped* garlic (6 cloves)
1&1/2 t. Sriracha sauce or Tabasco*
2 roasted red bell peppers, seeded*
Kosher salt
Freshly ground black pepper
Good EVOO
2 T. toasted pine nuts, for garnish

Place chickpeas, lemon juice, tahini, garlic, hot sauce, peppers, 1 T. salt and 1 t. pepper in the bowl of a food processor fitted with a steel blade. Process until the mixture is coarsely pureed. Taste for seasonings and transfer to a serving bowl. Drizzle with oil and sprinkle with pine nuts, and serve at room temp. You can make this ahead, cover, and refrigerate for up to a week.

"The people you surround yourself with are co-creating your life. Choose your fellow artists carefully."

Have FUN today!!

Love,

MM

Tangy Mustard Cranberry Sauce

Saw this in the paper, and it sounded REALLY good to me. Tis the season!!

1 (12 oz.) bag fresh or frozen cranberries
1 cup sugar
2 T. Champagne or white wine* vinegar
1/3 cup Dijon mustard

Combine cranberries, sugar and vinegar in a saucepan over med.-high heat; cook, stirring, until sugar dissolves, cranberries burst, and mixture comes to a full rolling boil, about 15 mins. Stir in mustard, then transfer to a blender and blend until smooth. Let cool before serving or before covering and freezing. To serve after freezing, thaw overnight in the fridge.

"You are being blessed when you go through the dark places. You build your character, build your faith, and gain Spritual muscle." ~ Joel Osteen

Love,

MM

Grilled Steak with Whisky Dijon BBQ Sauce

"Cooking whiskey removes the boozy taste, but leaves the sweet oaky flavor behind, which lends itself beautifully to tender grilled skirt steak."
(makes 4 servings)

1/2 cup reduced-sodium beef broth
3 T. whiskey
3 T. Dijon mustard
2 T. packed light brown sugar
1 large shallot, finely chopped
1 t. Worcestershire sauce
1 t. chopped fresh thyme
1&1/4 lbs. skirt steak, trimmed and cut into 4 portions
1/2 t. freshly ground pepper
1/4 t. kosher* salt

Prepare grill to med. high (or turn on your broiler). Combine broth, whiskey, mustard, brown sugar, shallot, Worcestershire, and thyme in a small saucepan; bring to a boil over high heat. Reduce heat to maintain a lively simmer and cook, stirring frequently, until reduced to about 1/2 cup, 6-10 mins. Sprinkle steaks with S&P. Grill or broil 1&1/2 mins. per side for med. rare, 2-3 mins. for med. Let rest for 5 mins. Serve the steak with the sauce, and some steamed asparagus with lemon butter*.

"Discontentment makes rich people poor, while contentment makes poor people rich."

Love,

MM

Roasted Curried Whole Cauliflower with Fresh Ginger* and Tumeric*

A diff. take on one of my fav. veggies
(serves 8)

1 head cauliflower (about 3 lbs.)
3&1/2 T. EVOO
2 T. curry powder
1/2 t. kosher* salt
1/8 t. fresh ginger*, minced
1/8 t. turmeric*

Preheat oven to 350. Line a baking sheet with parchment paper. Wash cauliflower and trim greens from the stem side. Use a knife to cut around the base of the cauliflower, removing the center core but leaving the florets intact. Place on the prepared pan. In a small bowl, whisk together the oil, curry powder, salt, and ginger. Brush mixture on cauliflower so that it is evenly distributed and generously coated. Reserve any leftover mixture to use as a garnish when serving. Roast the cauliflower about one hour, until it is golden brown and fork-tender. If color is perfect but additional cooking time is required, tent the cauliflower with foil and roast until cooked through. Cut into wedges to serve.

Editor's note: Gum issues? Try turmeric dissolved in warm water. Swish it around and hold it on that area, then spit. Repeat often. Cured me many times!!

"You may feel lost and alone, but God knows exactly where you are, and He has a good plan for your life."

Have FUN today!! Go Dawgs!! Angela, you WILL be missed - sniff sniff.

Love,

MM

Quick Beef and Barley Soup

Talk about "warming"!
(makes 4 1&1/2 cup servings)

8 oz. sirloin steak, trimmed and cut into bite-size pieces
1/2 t. freshly ground pepper, divided
4 t. EVOO, divided
1 med. sweet* onion, chopped
1 large celery stalk, sliced
1 large organic* carrot, sliced (I have found them to be much sweeter*)
2 T. tomato paste (I buy the tube of this, and keep it in the fridge*)
1 T. chopped fresh thyme
3/4 cup quick-cooking barley
4 cups reduced-sodium beef broth
1 cup water
1/4 t. kosher* salt
1-2 t. red wine vinegar

Sprinkle steak with 1/4 t. pepper. Heat 2 t. oil in a Dutch oven over med. heat. Add the steak and cook, stirring often, until browned on all sides, about 2 mins. Transfer to a bowl. Add the remaining 2 t. oil, onion and celery to the pot and cook, stirring, until beginning to soften, about 2 mins. Add carrot and cook, stirring, for 2 mins. more. Add tomato paste and thyme and cook, stirring, until the veggies are coated with the paste and are beginning to brown, 1-2 mins. Add barley, broth, water, salt and the remaining pepper; bring to a simmer. Reduce heat to retain a simmer; cook until the barley is tender, about 15 mins. Return the beef and any accumulated juice to the pot and heat through, 1-2 mins. Remove from the heat; stir in the vinegar to taste. Serve with a wedge salad and warm rolls with soft butter.

"Build up your weaknesses until they become your strengths." ~ Knute Rockne

Have FUN and Happy Friday!!!

Love,

MM

Baked Salmon with Tarragon-Glazed Cucumber

An elegant offering:
(serves 4)

8 oz. thin-skinned cucumber, such as English or Persian
1 center cut king salmon fillet (1&1/2 lbs., 1-1&1/2" thick), pin bones removed
5 T. Kerrygold* or Pluga* butter, divided
1 T. fresh lemon juice
About 1/2 t. kosher salt, divided
1/4 t. freshly* ground pepper
1/2 cup minced shallots
1 T. coarsely chopped fresh tarragon, plus 1 T. tarragon leaves
1/2 cup Champagne vinegar
2 T. coarsely chopped flat-leaf parsley

Preheat oven to 375. Dice enough cucumber to make 3/4 cup. Cut remaining cucumber in half lengthwise. Scrape out any coarse seeds with a small spoon and discard. Thinly slice cucumber crosswise (leave skin on). Set salmon skin side down on a work surface. Cut fish down to the skin, but not through it, to divide into 4 portions. Line a 9x13" baking dish with foil. Put salmon skin side down in dish. Melt 1 T. butter and mix with lemon juice, 1/4 t. salt, and the pepper; spoon over fish and into crevices. Bake salmon until barely opaque but sill moist in the center of the thickest part, 10-13 mins. Remove from oven; keep warm. While salmon bakes, combine shallots, chopped tarragon, and the vinegar in a 10" frying pan. Boil over high heat, stirring often, until vinegar evaporates but shallots still look wet, 4-5 mins. Add 1 T. butter, remove from heat, and stir until it melts. Stir in diced cucumber; set aside. Transfer cooked fish to a warm platter or plates, using a wide spatula to lift it from skin. Return cucumber mixture to high heat and cook, stirring often until slightly translucent and hot, 1-2 mins. Add remaining 3 T. butter and 1/4 t. salt. Stir just until butter melts and sauce looks creamy. Remove from heat and stir in sliced cucumbers and parsley. Spoon cucumber sauce over salmon and scatter tarragon leaves on top. Serve immediately so colors stay bright, and season to taste with more salt if you like.

Editor's note: Thrilled to report that the Patty Pan Squash with Herbed Chickpeas Salad was absolutely DELISH!! I didn't have cayenne so used red pepper flakes for the kick. Best if let rest in fridge for a few hours to overnight so bring out the flavors. Thanks again for the recipe, Katie!!

"Trust doesn't come with a refill. Once it is gone, you probably won't get it back, and if you do; it will never be the same. That's a fact, Jack!"

Have FUN today!!

Love,

MM

Prosciutto-Wrapped Chicken Breasts Stuffed with Ricotta and Spinach

Divine Decadence!!
(serves 4)

4 boneless, skinless chicken breasts (6-7 oz. each)
Kosher* salt and freshly* ground pepper
3 T. EVOO
1 large clove of garlic, grated or finely minced
4 cups baby spinach
A pinch of freshly ground nutmeg or ground nutmeg
1/2 cup drained fresh ricotta
1/2 cup (loosely packed) freshly, finely grated Parmigiano or Grana Padano
8 slices prosciutto di Parma (preferably "reserve" quality), thinly sliced
1 lemon, halved

Position a rack in the center of the oven and preheat to 350. Butterfly the chicken by slicing horizontally into the thick, long side of each breast., taking care not to slice all the way through. Open each breast like a book and place on a work surface. Using a mallet, pound the chicken to even it out a bit. Season both sides with S&P. In a med. skillet, heat 1 T. oil over med. Add the garlic and stir 30 secs. Add the spinach and stir until wilted, 3-4 mins. Add the nutmeg; season with S&P. Drain the spinach well, let cool, then finely chop (you will have 3-4 T. of chopped spinach). In a med. bowl, mix the spinach the cheeses; season. Spread some of the spinach mixture on one side of each breast, leaving a small border. Close the other half of the breast over the filling to cover. Wrap each breast with 2 slices of the prosciutto. In a large, ovenproof skillet, heat remaining oil over med. high. Add the chicken and cook until the prosciutto is browned, 2-3 mins. on each side. Transfer the skillet to the oven and roast until the chicken is cooked through, about 12 mins. Halfway through cooking, add the lemon halves, cut side down, to the pan and cook until the lemons are browned. Divide the chicken between plates. Squeeze the juice from the lemon halves over the chicken, and serve with roasted garlic mashed potatoes*.

Editor's note: did not make the patty pan squash salad yesterday - got distracted by crab with drawn butter!! - which was most yumola.

"Don't ask God why He is allowing something to happen. Ask Him what He wants you to learn and do in the midst of it."

Have FUN out there today!!

Love,

MM

Roasted Patty Pan Squash and Herbed Chickpeas Salad

Thanks for this recipe, Katie!! Told me it is her FAV. salad.

1 can chickpeas, rinsed, drained, then rinsed again
6 patty pan squash
EVOO
Kosher* salt
A dozen chives stems
1 small handful of fresh cilantro
8 leaves of fresh mint
1 T. rinsed capers
Good pinch of cayenne
1 strip of lemon peel, minced*
2 t. fresh* lemon juice
Freshly ground pepper

Preheat oven to 200. Cut off stem and root ends of squash, and cut each into 8 sections. place in a baking dish large enough to do a single layer. Drizzle with oil, sprinkle with salt, and toss to coat. Roast for 30 mins. until cooked through and brown in places. Let cool. While the squash is cooking, combine the herbs, capers, cayenne, lemon peel, lemon juice, pepper, and a drizzle of oil. Chop in a mini chopper (or by hand). Toss the chickpeas in the herb dressing in a large bowl, and let rest in the fridge. When the squash is cooled, arrange on plates and top with dressed chickpeas.

Editor's note: I am making this for myself for my lunch today. I'll give you my take on it tomorrow.

"Anger builds walls; love beaks them down." ~ Our Daily Bread

Have FUN out there today!!

Love,

MM

Chicken Salad with Tomato and Cucumber on Butter Lettuce*

 LOVE a well stocked pantry and veggie drawer so you can just whip this up on a moment's notice or whim!!
(makes 6 servings)

1/2 cup sweet* onion, cut in tiny dice
2 cups med.-dice English or Persian* cucumber
2 cups med.-dice seeded plum or Campari* tomatoes
2 cups med.-dice rotisserie* chicken
1/4 cup rough-chopped cilantro leaves
3 T. EVOO
Juice of 2 lemons
1/4 t. kosher* salt, plus more to taste, if desired
6 butter lettuce leaves*

Combine all ingredients up to and including oil in a large bowl. Cover and refrigerate until ready to serve. Just before serving, remove from fridge, add the lemon juice and season with salt. Toss to coat. Serve on the lettuce leaves with a variety of refreshing melon balls in a bowl.

"I want what I can see, and all I can see is right in front of me." ~ Matthew McConaughey

Go Hawks!!

Love,

MM

RR's Apple, Chutney, and Smoked Gouda Grilled Cheese

Saw this in the insert:

2 slices multigrain bread
Major Grey's* Chutney
Slice of smoked gouda
Shredded Granny Smith* apple
Kerrygold* butter, softened
EVOO

Spread chutney on one slice of bread. Layer with cheese and apple. Top with other slice. In a skillet over med.-high heat, melt butter and add a small drizzle of oil. Cook sammie on both sides til golden brown. Serve with Lay's potato chips, and a really good dill pickle spear.

"The big lesson in life, Baby, is never be scared of anyone or anything." ~ Frank Sinatra

Praise God from Whom all Blessings Flow!!

Love,

MM

Left-over Baked Potatoes THREE Ways!!

Rise and Shine:

Split potato; butter and season with S&P. Stuff with crispy crumbled bacon, chopped red* or green bell peppers, a fried egg, and top with shredded sharp cheddar.

Steak House:

Same beginning treatment for potato. Top with cooked steak strips, caramelized onions, and crumbled blue cheese.

Twice- Baked Mushroom Thyme:

Begin with a baked potato; scoop out potato flesh - leaving 1/4" of it around the rim, sides, and bottom. Saute sliced shitakes or criminis in butter; add low sodium chicken stock and cream or half and half*. Reduce until thickened. Stuff skin with mushroom mixture, bake til warmed through at 350. Top with lemon zest and fresh* thyme leaves.

"I have finally found the way to live - in the presence of the Lord." ~ Steve Winwood and Eric Clapton

Have FUN today!! I will be watching college football all day. YAY.

Love,

MM

MM's Stuffed Portabella

This is what I am making myself for dinner tonight before I go to Choir rehearsal:
(makes 1)

1 portabello mushroom, stem and gills removed
EVOO
Baby Spinach leaves, stems removed
Cream cheese with chives, softened
Panko bread crumbs
Softened butter
Johnny's Garlic Seasoning
Kosher salt

Preheat oven to 400. Brush all sides of mushroom with oil. Line the inside bottom with a good layer of spinach. Spread the cream cheese on top. Combine panko with softened butter. Season with Johnny's and salt. Sprinkle on top of mushroom. Bake til panko is lightly browned.

"Good things come to those who believe. Better things come to those who are patient. And, the Best things come from those who don't give up!"

Love,

MM

Sloppy Joe Chili Corn Muffins

Fun, Fast, Fab. for parties - Thanks, RR!!
(makes 8)

8 large corn muffins, warmed
2 cups thick chili
1/4-1/2 minced jalapeno (optional*)
1 cup shredded sharp* cheddar
1/2 cup sour cream
2 scallions, sliced

Slice circles in muffin tops, leaving 1/2" border and cutting halfway down; scoop out centers. In pan, simmer chili and jalapeno. Spoon into muffins; top with remaining ingredients.

"Plant the seed of positivity into your mind, and nourish it daily with love and happiness. It will flower as fear begins to die."

Have FUN today!!

Love,

MM

Nacho Cheese Popcorn

Saw this in the Portlandia Cookbook: Cook Like a Local (which I just ordered from B&N to add to my cookbook collection!!)
(serves 6)

1/4 cup cheddar cheese powder or 1 packet cheese powder from packaged mac and cheese
1 t. onion powder
1/4 t. chipotle chili powder
1/4 cup plus 2 T. veg. oil
2/3 cup popping corn
4 T. Kerrygold* butter, melted
Kosher salt, to taste

In a small bowl, combine all powders. In a large pot, heat the oil. Add the popping corn, cover (leaving the lid slightly ajar to allow steam to vent), and pop over med. heat, shaking the pan until the popping slows to 2 sec. intervals. Immediately transfer the popped corn to a large bowl, and drizzle with the butter. Add half the seasoning mixture and toss. Add the remaining mixture and toss again. Season with salt, if desired.

"The true mark of maturity is when somebody hurts you, you try to understand their situation instead of trying to hurt them back."

Have FUN today!!

Love,

MM

Thai Green Curry

I LOVE Thai food, and this one floated my boat when I saw it in the paper:
(makes 8 servings)

2 T. peanut oil, divided
8 oz. pork sirloin cutlets, cut into 1/4" strips
1 clove garlic, minced
1/4 cup Thai green curry paste
2 cups reduced-sodium chicken or veg. stock (I always use the 70 mg. sodium chicken stock from
      Trader Joe's*)
1 lb. Thai or Japanese* eggplant, cut into 1" cubes
1 red bell pepper, cut into 1/2" strips
3 cups haricot verts*, cut into 1" pieces
2 T. thinly sliced ginger
2&1/2 t. chopped kaffir lime leaves
1/4 cup fish sauce
1 cup Thai basil leaves (again, I encourage you to start an herb garden!*)
1 t. white and black sesame seeds, for garnish

Heat a wok or large sauté over high heat. Add 1 T. of the oil and heat until the oil is very hot and has a shimmer to its appearance. Add the pork and stir-fry until evenly browned, 2 mins. Remove from pan. Add remaining oil to the pan. Add the garlic and curry paste and cook until aromatic, about 2 mins. Add the stock and bring to a simmer, about 1 min. Add the eggplant, red bell pepper, beans, ginger, lime leaves, and fish sauce. Cook until the eggplant is tender, about 8 mins. Add the pork and cook until heated through. Remove from heat and stir in the basil leaves. Mound a serving of your choice of rice in the center of the plates and top with a basil leaf. Surround the rice in a circle with the Thai Green Curry, and sprinkle it with the sesame seeds.

"A wise man builds his house upon the Rock."

Have FUN out there today!!!

Love,

MM

Whipped Potatoes with Three Onion Butter

"The tricks to achieving very creamy mashed potatoes are to not overcook them, and to whip them just until smooth (if you overwhip, they'll get gluey). Serve some of the butter on the side, so guests can determine their level of richness."
(makes 11 cups)

6 large russet potatoes (about 5 lbs.), peeled and cut into chunks
1 pt. half and half
4 t. kosher salt
1/2 t. pepper
1 leek, white and light green parts only, sliced
1 large shallot, sliced
2 green onions, sliced
6 T. Kerrygold* butter, plus more for serving

Prep: (up to 1 day ahead)

Cook potatoes in a large pot of boiling water until larger chunks are tender when pierced with a fork. Drain; return to pot and keep there for transport (in case you intend to make these at the party). Pour half and half, S&P into a jar with a tight-fitting lid. Put leek, shallot, and green onions in separate resealable plastic bags. Chill all the above.

At the party:

Heat potatoes over low heat, stirring often, just until warm. Meanwhile, heat half and half mixture in a microwave until very hot. Add to potatoes and heat, stirring occasionally, over med. heat until hot.
Using a hand mixer (or put potatoes in a stand mixer and work in batches if necessary), whip potatoes just until smooth and free of lumps. Transfer to a serving bowl. Melt butter in a large frying pan over med. heat. Add leek and cook just until starting to soften, about 3 mins. Add shallot; cook until softened and butter starts to brown, about 3 mins. Remove from heat, add green onions, and swirl pan to coat. Pour over potatoes.

"Start where you are. Use what you have. Do what you can."

Have FUN today!!

Love,

MM

Brussels Sprouts Salad with Pecorina and Tangerines

If you've never had raw Brussels sprouts before, this salad will be a revelation!! To save time, use a handheld slicer for the sprouts and onion.

2 lbs. Brussels sprouts, trimmed
1/2 cup thinly sliced red onion
4 tangerines, peeled and segmented
1/2 cup EVOO
1/3 cup lemon juice
1/4 cup plus 2 T. grated pecorino cheese
1 t. kosher salt
1/2 t. freshly* ground pepper.

Slice sprouts very thinly. Pack sprouts, onion, and tangerine segments in separate resealable plastic bags. chill. Put oil, lemon juice, 1/4 cup cheese and S&P in a jar with a tight-fitting lid. When ready to serve, put sprouts, onion and tangerines in a large salad bowl. Shake dressing well and pour over salad; toss well to coat. Sprinkle with remaining 2 T. cheese.

"A working class hero is something to be."

Love,

MM

Green Chili with Chicken with Ghost Shaped Tortilla Chips

How 'bout them apples?!! Al always used to say, "I like them in my pie!" Sniff Sniff
(serves 8)

2 lbs. tomatillos, husked
3 t. canola oil, plus more for tortillas
3 lbs. boneless, skinless chicken breast halves, cut into 1" pieces
Sea* salt and freshly* ground pepper
1 sweet* onion, chopped
6 cloves garlic, smashed
2 lb. Cubanelle peppers, seeded and chopped
2 poblano peppers, seeded and chopped
1 T. cumin
1 cup low sodium chicken broth
2 T. packed light brown sugar
1 T. lime zest
8 white corn tortillas
1 cup sour cream
4 scallions, sliced

Place oven rack on highest position and preheat broiler. Place tomatillos on a baking sheet and rub with 1 T. oil. Broil tomatillos on a baking sheet and rub with 1 t. oil. Broil tomatillos, turning occasionally with tongs, until skin blisters, about 10 mins. Allow to cool slightly. Chop and place in a large slow cooker. Pat chicken dry and sprinkle with S&P. Warm 2 T. oil in a large skillet over med.-high heat. Working in batches, brown chicken on all sides, about 5 mins. per batch. Transfer browned chicken to slow cooker. Add 2 t. oil to skillet. Add onion, garlic, both peppers, and cumin, season with S&P, and cook, stirring occasionally, until onions and peppers begin to soften, about 10 mins. Add chicken broth, sugar and lime zest and cook for 2 mins, stirring and scraping up any browned bits from bottom of pan. Pour mixture over chicken in slow cooker. Cover and cook on low until chicken is tender and veggies. are very soft, 6-7 hours. Season with more S&P, if desired. Preheat oven to 350. Line a baking sheet with parchment. us a sharp paring knife or a cookie cutter to cut ghost shapes out of tortillas. Brush about 1 t. oil on both side of tortillas and place on baking sheet. Bake until crisp, about 15 mins. Remove from oven, then sprinkle with slat. Serve chili with sour cream, scallions and tortilla ghosts.

"Those who leave everything in God's hands will eventually see God's hand in everything."

Love,

MM

"Spooky" Red Pepper Deviled Eggs

Yumola and Funola:
(serves 8)

8 large eggs
1/4 cup drained and chopped jarred roasted red peppers - patted dry with a paper towel*
3 T. light* mayo.
1 t. Dijon mustard
1/4 t. smoked* paprika, plus more for sprinkling
Kosher* salt and freshly* ground pepper
3 chives, cut into 16 1/2" pieces

Bring a large pot of water to a boil over high heat. Gently lower eggs into water, return to a boil and reduce heat to a low simmer. Cook egg 11 mins., drain and place in a large bowl of ice water. Cool completely - at least 10 mins. Crack eggs and carefully peel under cool running water. Slice in half lengthwise, scoop out yolks and place them in a food processor with peppers, mayo, mustard, and paprika. Process until smooth; taste and season with S&P. Transfer yolk mixture to a pastry bag filled with a large round tip (or place in a zip lock bag, and cut out one bottom corner*). Pipe about 1 T. filling into center of each egg white to resemble a pumpkin. Set a piece of chive diagonally into filling to resemble a stem. sprinkle yolks with paprika. Serve immediately or cover and refrigerate for up to a day.

Editor's note: I get to go to Orcas Island tomorrow to spend time with my friend, Louise Boone and her daughter, Katie (who is picking me up at 5 AM to catch an early ferry), so will do three blog entries today so you will be covered for the weekend. See ya back again Monday.

"The heaviest thing to carry is a grudge. Choose forgiveness."

Have FUN today, and Happy Halloween tomorrow!!

Love,

MM

Majestic Sausage Stew

This stew is guaranteed to warm up any chilly evening!

1&1/2 lbs. pork sausage links, cut into circles
3 T. butter
1/2 cup chopped sweet* onions
1 T. flour
1 cup low sodium* beef broth
1 lb. red* or Yukon Gold* potatoes, peeled and cubed
2 cups sliced carrots
1 t. sea* salt
1/2 t. freshly ground black pepper
1/2 t. fresh thyme leaves*
1 bay leaf

Lightly brown the sausage in a heavy saucepan. Remove and reserve. Pour off the fat. Melt the butter in the saucepan, sauté the onions for 5 mins. Blend in the flour, then stir in the broth until the mixture boils. Add the sausage, potatoes, carrots, S&P, thyme, and bay leaf. Bring to a boil, cover and cook over low heat 20 mins. Serve with warm cornbread (I always put chopped mild green chiles and shredded cheddar in mine*).

"The trick is to recognize a good thing when you see it, no matter how odd or worthless it might at first appear - no matter who else might just walk away and leave it behind."

Have FUN today!!!

Love,

MM