Italian Sublime App.

Your guests will say "Grazie":

1 baguette sliced in 1/4" rounds
Fresh basil leaves
Thin dry salami slices
Small Mozzarella or goat cheese* balls
Pesto
Pepperoncini
Long toothpicks or thin wooden skewers*

Lay out bread slices on serving platter. Top each with a basil leaf. Place a folded salami slice on top. Set a cheese ball on salami. Spoon a bit of pesto on cheese. Top with a pepperoncini. Spear through all.

Be Thankful At ALL times!!!!!!!

Happy Friday.

Love,

MM

Chorizo Nachos with White Queso Sauce

Uh-HUH!!
(serves 8-12)

1&1/2 T. canola oil
2 12 oz. packages bulk Mexican-style Chorizo sausage
1 jalapeno, seeded and minced (wear gloves!!*)
1/2 sweet* white onion, peeled and minced
1 4 oz. can fire roasted diced* green chiles
1 cup (8 oz.) evaporated milk
1 t. cornstarch
12 oz. white cheddar*, torn into pieces or shredded*
4 oz. extra sharp8 white cheddar, grated
1/4 t. garlic powder
1/4 t. onion powder
1/4 t. cumin
1/8 t. smoked paprika*
Pinch of cayenne
Kosher salt and freshly ground pepper, to taste
Hot sauce, or Pico de Gallo*, to taste
Low Sodium Chicken broth or water, for thinning
Non-stick cooking spray
1 family size bag of excellent quality white* corn tortilla chips
Additional toppings:
Lime wedges
Sliced radishes
Diced avocado or guacamole
Shredded lettuce
Salsa
Pickled Jalapenos
Cilantro leaves
Sliced green or red onion
Sour cream or Mexican crema
Refried or black beans (low sodium*)
Queso Fresco or cotija cheese, crumbled

Heat 1/2 T. oil in a heavy skillet over med.-high heat. Add the chorizo and cook until completely browned and cooked through, 7-9 mins. break the meat into crumbles as it cooks. Transfer to a plate and swipe the skillet clean (chorizo can be cooked and refrigerated for a few days before using).
Heat the remaining T. oil in the skillet over med. Add the jalapeno and onion, and cook until softened, 2-3 mins. Stir in the green chiles and evaporated milk, and continue cooking until warmed through. Combine cornstarch with 1 T. cold water, and whisk into the milk mixture, followed by the cheeses, garlic, onion and cumin powders. Continue whisking until the cheese is completely melted. Taste and season with S&P and cayenne. Thin as needed with broth or water. Preheat oven to 450, and coat two rimmed baking sheets with nonstick spray. Spread the chips evenly over both sheets, and top with chorizo. Bake until chips are warm, about 5 mins. Drizzle the nachos with warm queso, and serve with toppings.

Go BRONCOS!!!!

Love,

MM

Hot Stripes

A bonus one I saw in the Target ad:

"Rocks" cocktail size glasses
Black beans, drained and rinsed well (try black beans with jalapenos* if you can find 'em)
Sour cream
Guacamole
Chopped tomato
Sliced black olives*
4 Mexican cheese blend - shredded
Tortilla strips

Assemble ingredients in order in the glass. Poke in two or three tortilla strips on top so they stand up*.

We must all keep the faith and our chins up!!

Love,

MM

Stromboli Ring

K, let's begin our countdown to the Super Bowl with this one:
(12 servings)

1 lb. Johnsonville Mild Ground Italian Sausage (I am in the sausage "hood"!)
1&1/2 cups (6 oz.) shredded Monterey Jack, Mozz, or Provolone*
2 eggs
1/2 teaspoon Italian Seasoning or Johnny's Garlic Seasoning*, and add basil* (I met Johnny's Granddaughter)
1 loaf (1 lb.) frozen bread dough, thawed - find Sour Dough* if you can
1 T. FRESHLY grated Parmesan
Flat leaf Italian parsley*, finely chopped
Marinara sauce, warmed

In a large skillet, cook sausage over med. heat until no longer pink; drain. Stir in the Jack cheese, one egg, and Italian seasoning. On a lightly floured surface, roll dough into an 18x6" rectangle. Spoon sausage mixture over dough to within 1/2" of edgers. Roll up jelly-roll style, starting with a long side; pinch sea to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring. With scissors, cut from outside edge to two-thirds of the way toward the center of ring at 1" intervals. Beat remaining egg; brush over dough. Sprinkle with Parmesan and parsley. Cover and let rise in a warm place until doubled, about 30 mins. Bake at 350 for 28-32 mins. or until golden brown. Serve with marinara sauce and a SMILE!!

"The root of many problems is broken expectations; if not dealt with, they mature into anger and bitterness." ~ Our Daily Bread

It is up to -2 here. We're havin' a Heat Wave. YAY!!

Have fun today.

Love,

MM

Minnesota Wild Rice Soup

Huzzah, I am back on - thanks to Brad!! This is what you make with the package of wild rice I am bringing back from Minnesnowta, Myra:
(serves 4-6)

3/4 cup uncooked wild rice
1 med. sweet* white onion, finely chopped
1 cup celery, diced
1 can (4 oz.) mushrooms, drained and diced
1/2 cup butter
1 cup all-purpose flour
8 cups heated low sodium* chicken broth
1 cup rotisserie* chicken, diced
Kosher* salt, to taste
Freshly* ground pepper, to taste
1/4 t. thyme
1 cup half and half
2 T. sherry wine

Add wild rice to 2 cups of water in a sauce pan. Simmer for 45 mins. Saute onion, celery, and mushrooms in butter in a large pan for about 3 mins. or just until the veggies begin to soften. Stir in flour; cooking and stirring until flour is mixed in but do not let it begin to brown. Slowly add the hot chicken broth, stirring until veg.-flour mixture is well blended. Stir in drained rice and chicken. Season with S&P and thyme. Heat thoroughly. Stir in half and half. Add sherry, and heat gently. Serve with garlic croutons, eh?!!

Prayers for Al, please.

Love,

MM

5 Ideas for Meatballs

And, these can be made using any type of ground meat you like - beef, turkey, chicken, pork sausage, or lamb:

Meatball Enchiladas:
(serves 4)
1 8 oz. can tomato sauce
1 T. chili powder
1 bag of frozen meatballs (or make your own)
1 can refried beans with jalapenos*
8 corn tortillas
5 oz. med. green* enchilada sauce
5 oz. mild red enchilada sauce
2 cups shredded 4 cheese Mexican blend
Sour cream*
Sliced black olives*
Sliced avocado sprinkled with lemon juice*

Mix the tomato sauce and chili powder with the meatballs. Fill 8 corn tortillas. Roll and place seam side down in a baking dish. Cover with cheese. Drizzle both sauces back and forth in a pattern, and bake for 30 mins. at 400. Serve with sour cream, olives, and avocado.

Meatball Pizza:
(serves 6)
Parchment paper
Herbed* pizza dough
Marinara sauce
1/2 bag of meatballs
1/4 cup Giardiniera
2 cups Italian-blend cheese
1/3 cup and torn basil

Shape pizza dough (rustically*) on the parchment paper. Top rest of ingredients. Bake for 20 mins. on a cookie sheet at 450.

Italian Wedding Soup:
(serves 4)
6 cups low sodium* chicken broth
1/2 bag of meatballs
1/2 lb. escarole, chopped
2 T. shaved* Parmesan

Simmer together broth, meatballs, and escarole for 10 mins. Stir in cheese.

Swedish Meatballs:
(serves 6)
Med. size sweet* white onion, chopped
3 T. butter
2 T. flour
1 bag meatballs
1 14.5 can low sodium* beef broth
2 T. cream
2 t. lemon juice
2 t. Worcestershire

Cook onion in butter for 5 mins., stirring occasionally. Stir in meatballs, and the rest of the ingredients. Simmer 7 mins.

Moroccan Medley:
(serves 8)
1 med. sweet* white onion, chopped
1 T. EVOO
1 bag of meatballs
1 28 oz. can tomato puree
1 cup low sodium* beef broth
1 T. cumin
1/4 t. cinnamon

Cook the onion in the oil for 5 mins. Add rest of ingredients, and simmer 10 mins.

Bon Appetit, and I am off to Minnesota!!

Love,

MM

Muffin-Cup Cheddar Beef Pies

Talk about something they'll gobble up:
(makes 20 pies)

2 loves (1 lb. each) frozen bead dough
2 lbs. ground beef (or turkey*, or chicken*, or pork sausage*)
1 can (8 oz.) mushroom stems and pieces, drained
1&1/4 cups shredded sharp* cheddar cheese
1&1/2 t. Italian seasoning
1 t. garlic powder
1/2 t. sea* salt
1/4 t. pepper
Marinara* sauce, warmed

Let dough stand at room temp. 30 mins. or until softened. Preheat oven to 350. Meanwhile, in a Dutch oven, cook beef over med. heat 12-15 mins. or until no longer pink, breaking into crumbles; drain. Stir in mushrooms, cheese, and seasonings. Divide each loaf into 10 portions; roll each into a 4" circle. Top with 1/4 cup filling; bring edges of dough up over filling and pinch to seal. Place meat pies in greased muffin cups, seam side down. Bake 20-25 mins. or until golden brown. Serve with sauce.

Make someone's day today, and have FUN doing it!!

Love,

MM

Crinkle Cut Fries - Four Ways

Funola and Yumola:
(all of these serve 8)

Tex-Mex:
Top 16 oz. baked frozen crinkle cut French fries with 1/3 cup of your fav. salsa (I like using the fresh pico de gallo* - bigger chunks), 1/2 cup pepper Jack cheese, and 3 green onions, white and light green parts only, thinly sliced.

Parmesan-Herb:
Toss the same amt. as above crinkle cut fries with 1/4 cup minced parsley, 3 T. shaved* Parmesan cheese, 1 T. chopped capers, 1 t. grated lemon peel, 1/4 t. Kosher* salt, and 1 clove of garlic, finely minced*

Tapas-Style:
Mix. 1/3 cup mayo.,1 T. fresh lemon juice, 1 t. smoked* paprika, 1/4 t. sea* salt, and 1 clove garlic, minced in a small bowl. Serve with fries dusted with more paprika.

Classic Chili:
Top fries with 1/2 cup beef* chili with beans*, 1/4 small sweet* white onion - finely chopped, sharp shredded cheddar*, and a dollop of sour cream.

"Stewardship requires cooperation."

Have FUN today!!

Love,

MM

Angel Hair with Chicken and Cherries

I know, huh? When I read this title, I was.....but, then I read on, made my changes (as always denoted by asterisks), and am sharing it with you:
(4 servings)

8 oz. uncooked multigrain angel hair pasta
1/4 lb. boneless skinless chicken thighs*, cut into 1/2" cubes
1 T. cornstarch
1/2 t. Kosher* salt
1/8 t. freshly ground* white* pepper
1 T. EVOO
1 pkg. fresh baby spinach, stems removed*
1/2 cup dried cherries
1/4 t. ground nutmeg
1/4 cup shaved* Parmesan
1/3 cup chopped pecans, toasted
1/4 cup pine nuts, toasted

Cook pasta according to package directions. Meanwhile, in a small bowl, toss chicken with cornstarch, S&P. In a large nonstick skillet, heat oil over med.-high heat. Add chicken mixture; cook and stir until no longer pink. Stir in spinach and cherries; cook 3-4 mins. longer or until spinach is wilted. Drain pasta, reserving 3/4 cup pasta water. Place pasta in a large bowl; sprinkle with nutmeg and toss to combine, adding enough reserved pasta water to moisten pasta. Place pasta on a large serving dish, and top with chicken mixture. Sprinkle with Parmesan and nuts. A warm loaf of garlic bread would be fab. with this!

"Compassion helps to heal the hurts of others."

Have Fun today.

Love,

MM

Party On Garlic Shrimp

Thanks, Nancy:
(serves 3 as an entrée, 6 as an app.)

1&1/2 lbs. large shrimp in their shells
1 cup EVOO
6 large cloves of garlic, coarsely chopped
2 t. dried red pepper flakes (you can totally adjust this measurement*)
1/2 cup Italian parsley, coarsely chopped
Kosher salt
Lemon crowns
Crusty bread for dipping

In a large heavy skillet (cast iron is best), heat oil over med. heat. Add garlic and pepper flakes. Stir until fragrant, then add shrimp, turning until cooked just through (about a min. or two on each side).
Stir in parsley and salt. Serve immediately with the bread and lemon.

Oh, YEAH!!

Love,

MM

Buffalo Wing Dip

How appropriate for this BIG game day (Go Broncos Go Seahawks):
(feeds your crew, and leftovers heat up well)

2 pkg. (8 oz. each) cream cheese with chives*, softened
1/2 cup Ranch salad dressing
1/2 cup sour cream
5 T. crumbled blue cheese
2 cups shredded rotisserie* chicken
1/2 cup Frank's Hot Sauce*
2 cups (8 oz.) shredded sharp* cheddar cheese, divided
1 green onion, chopped
White corn tortilla strips*
Doritos Scoops*
Baby carrots*
Celery sticks*
Mini rye bread*

In a small bowl, combine the cream cheese, Ranch, sour cream, and blue cheese. Transfer to a 3 qt. slow cooker. Layer with chicken, Frank's, and 1 cup cheese. Cook on low 2-3 hours or until heated through. Sprinkle with remaining cheese and onion. Serve with the above accouterments.

I LOVE football!!!

Have FUN watching today.

Love,

MM

Turkey Scallopini

Bet they'll request this one again:
(4 servings)

1/3 cup all-purpose flour
1/4 t. dried thyme leaves
1/4 t. dried rosemary, crushed
1/8 t. white pepper
1 pkg. (17.6 oz.) turkey breast cutlets
4 T. canola oil
1/4 cup white wine
1/2 t. cornstarch
1/3 reduced sodium chicken broth
1/2 cup sour cream or plain Greek yogurt*
1 t. spicy brown mustard
Cooking spray
Paprika
Chopped chives*

In a shallow bowl, mix the flour and seasonings. Dip cutlets in flour mixture to coat both sides; shake off excess. In a large nonstick skillet coated with cooking spray, heat oil over med. heat. Add turkey in batches and cook 2-4 mins. on each side or until meat is no longer pink. Remove to a serving plate; keep warm. Add wine to the pan; increase heat to med. high. Cook 30 secs., stirring up loosen brown bits. In a bowl, mix cornstarch and broth until smooth; stir into pan. Bring to a boil; cook and stir 1-2 mins. or until slightly thickened. Stir in sour cream and mustard; heat through. Pour over turkey. Sprinkle with paprika and chives.

Pay it forward today, and have FUN doing it!!

Love,

MM

Cheddar Creamed Corn

I am making this today:
(9 servings)

2 packages frozen white* corn (one 16 oz. - one 12 oz.)
1 package cream cheese (8 oz.), cubed
3/4 cup shredded sharp* cheddar cheese
1/4 cup butter, melted
1/4 cup heavy whipping cream
1/2 t. Kosher * salt
1/4 t. freshly ground pepper

In a 304 qt. slow cooker, combine all ingredients. Cook on low 3-3&1/2 hours or until cheese is melted and corn is tender. Stir just before serving.

"The way we view eternity will affect the way we live in time."

Have FUN today - it's BLUE FRIDAY!!!

Love,

MM

Lemon-Parsley Baked Cod

Editor's note: Sorry about missing yesterday, my computer had a melt down (inadvertent operator error, apparently), and thanks to GREG, I am back!!

This will get two thumbs up:
(4 servings)

3 T. lemon juice
3 T. butter, melted
1/4 cup all-purpose flour
1/2 t. Kosher* salt
1/4 t. paprika
1/4 t. lemon pepper
4 cod fillets (6 oz. each)
2 T. minced fresh parsley
2 t. grated lemon peel
Cooking spray (I am now using Coconut Oil Cooking Spray*)

Preheat oven to 400. In a shallow bowl, mix lemon juice and butter. In a separate bowl, mix flour and seasonings. Dip fillets in lemon juice mixture, then in flour mixture to coat both sides; shake off excess. Place in a 13x9" baking dish coated with cooking spray. Drizzle with remaining lemon juice mixture. Bake 12-15 mins. or until fish just begins to flake easily with a fork. Mix parsley and lemon peel; sprinkle over fish.

"Worry does not empty tomorrow of its sorrow; it empties today of its strength."

Have FUN today!!!

Love,

MM

Curried Chicken Turnovers

This is one I think you will love, A.D.!!
(makes 8)

Pastry for double-crust pie (9"):
2&1/2 cups all-purpose flour
1/2 t. fine* sea* salt
1 cup cold butter, cut into pats*
1/3-2/3 cup ice water

Filling:
1 cup finely chopped rotisserie* chicken
1 med. Granny Smith* apple, peeled and finely chopped
1/2 cup light* mayo.
1/4 cup chopped cashews
1 green onion, finely chopped
1-2 t. curry powder (depending on your taste*)
1/4 t. Kosher* salt
1/4 t. freshly ground* pepper
1 egg, lightly beaten.

Combine the flour and sea salt in a med. bowl; cut in the pats of butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour. Preheat oven to 425. In a another med. bowl, combine first 8 filling ingredients. Divide the pastry dough into eight portions. On a lightly floured surface, roll each dough portion into a 5" circle. Place about 1/4 cup of the filling on one side of the circle. Moisten edges of pastry with water. Fold dough over filling; press edges with a fork to seal. Place on greased baking sheets. Brush with egg. Cut 1/2" slits in top of each. Bake 15-20 mins. or until golden brown.

Editor's note: if you are pressed for time when making this, you can use crescent rolls. Just unroll from package, separate at perforations, and use the technique above to roll into circles.

"The art of survival is an art that never ends."

Have FUN today!!

Love,

MM

Tex-Mex Stacked Salad

Easy Peasy to take with you, and you can make it the night before:

Quinoa
Jarred tomatillo salsa
Frozen white niblet corn*, thawed*, and lightly salted with Kosher salt*
Diced avocado tossed in lime juice
Low sodium* canned black beans, drained and rinsed
Boiled shrimp, spritzed with a little lemon juice*
Minced red onion

Cook desired amt. of quinoa according to package directions. Let cool, and put in bottom of clear container with snap on lid. Then layer with the salsa, corn, avocado, black beans, shrimp, and minced red onion. Good for you, and pretty, too.

I wish you success in your endeavors today. And, have FUN doing them!!

Love,

MM

Layered Taco Salad

Here's one that will make everyone happy, and an easy fix to enjoy while you are watching the playoffs (GO BRONCOS!!!)
(serves 6)

1 lb. lean ground beef (or you can use turkey or chicken)
2 T. reduced-sodium taco seasoning
1 cup pico de gallo*
1 T. lime juice
6 oz. baked tortilla chips or strips - try using lime flavored* (about 70 chips)
12 cups sliced iceberg lettuce
6 plum tomatoes, seeded and chopped
1 can (15 oz.) black beans, rinsed and drained
1&1/2 cups (6 oz.) shredded Mexican cheese blend
1 large sweet yellow or red pepper, thinly sliced
2 green onions*, chopped
1/3 cup sour cream
1 small can sliced black olives*, drained

In a large nonstick skillet, cook meat over med. heat, 6-8 mins. or until no longer pink, break into crumbles; drain. Sprinkle taco seasoning over meat; stir to combine. In a small bowl, mix pico de gallo and lime juice. Arrange tortilla chips on a serving platter; layer with lettuce, tomatoes, black beans, cheese, peppers, meat mixture, and pico de gallo mixture. If you like, you can put platter under the broiler for just a sec. to melt the cheese*. Top with a dollop of sour cream. Sprinkle green onions and black olives over all. Sounds YUMOLA to me!!

I wish you Peace today!!

Love,

MM

Open-Faced Buffalo Chicken Sammies

Another winner for game day fare:
(serves 4)

8 oz. boneless skinless chicken breast (or you can use boneless skinless thighs*)
2 T. Frank's Hot Sauce*
2 t. EVOO
1/2 t. each Kosher* salt and freshly ground pepper
1/2 cup low sodium chicken broth
4 onion* buns, split
2 cups shredded iceberg lettuce (way easier to just buy a bag in the produce section*)
1/2 cup peeled and shredded carrot
1/4 cup shredded sharp* cheddar

In a large zip-lock bag, combine chicken, hot sauce, oil and S&P. Shake to coat, and refrigerate for at least 30 - longer for a stronger flavor. Heat a med. skillet on med.-high. Add chicken and any hot sauce mixture from bog and coo, turning once, until browned, about 8 mins. Reduce heat to med. and add broth. Cover and cook for 5 mins. Remove chicken from skillet; use 2 forks to finely shred chicken. Return to pot and cook uncovered for 10 more mins. until sauce thickens. Toast buns and divide chicken mixture, lettuce and carrot among halves. Top with cheese.

K, New Orleans (Who Dat?!), The Seahawks 12th Man Contingent is ready for you!! Let's get r DONE!!

Have FUN today!!

Love,

MM

Grown-Up Tuna Melts

This one caught my eye, and would be a great "fast food" fix for your hungry mob:
(serves 6)

1 T. EVOO
1 red onion, thinly sliced
1/8 t. Kosher* salt
1/4 t. freshly ground pepper
12 oz. albacore tuna in water, drained well - about 1&1/2 cups
2 stalks celery, finely chopped
2/3 cup 2% plain Greek yogurt
1&1/2 t. mustard powder
1/2 t. ground cayenne or smoked paprika*
1/2 t. dill*
1/2 t. dried or 1&1/4 t. chopped fresh tarragon leaves
6 slices of whole grain bread
3 oz. sharp white cheddar*, grated
3 scallions, thinly sliced

Preheat oven to 350, and line a large, rimmed baking sheet with foil. in a large skillet on med., heat oil Add red onion, S&P, and cook, stirring occasionally until browned and tender., 10-12 mins. Meanwhile to a med. bowl, add tuna, celery, yogurt, mustard powder, cayenne, tarragon, and dill; stir to combine. Toast bread until golden brown and arrange on sheet. Spread 1/6 of the tuna mixture on each slice of bread. Top with cheese and red onions. Bake until cheese is melted, about 5 mins. Sprinkle with scallions. Serve with sliced tomatoes* and Tuscan melon balls*.

Hooray it's Friday, and I have tomorrow off!! .

Have FUN today, and wear your blue and green.GO Seahawks!!!!!!

Love,

MM

Beef Brisket with BBQ Sauce

Great for our VERY important football weekend:
(12-15 servings)

5-6 lb. beef brisket
Johnny's Garlic Seasoning*
Celery salt
Onion salt
Liquid Smoke

Barbecue Sauce:
2 T packed brown sugar
2 T distilled vinegar
2 t. Worcestershire sauce
1/2 cup Balsamic catsup* (Ya GOTTA try this stuff - amazingly good!!*)
2 t. dry mustard
1/2 t. Kosher* salt
5 drops of Tabasco Sauce

Remove fat from brisket. Sprinkle generously with above spices, and press in with fingers. Sprinkle with Liquid Smoke. Put in a large pan, cover with foil and marinate overnight in fridge. Roast at 275 for 1 hour per pound. Refrigerate to cool. Remove fat from liquid and thinly slice meat. Mix all ingredients for BBQ sauce together and pour over meat; cover pan. Bake at 300 for one hour. I would serve this with potato rolls or buns, and sweet potato fries with a side of MM's Horseradish Sauce (for recipe see my blog written on 12/20/12).

"You're never nervous if you've prepared completely" ~ Russell Wilson

Have FUN today!

Love,

MM

Roasted Apples with Ricotta, Hazelnuts, and Chocolate

Hoooooooo Boy Howdie:
(serves 6)

Butter*, as needed, softened
6 Granny Smith* apples
1&1/2 cups ricotta cheese
1/4 cup hazelnuts, ground or crushed (use your mortar and pestle*)
1/2 cup milk chocolate* chopped (A.D., you can use dark*)
1/4 cup honey, divided
1 T. orange zest

Preheat oven to 375. Brush the bottom of a medium baking pan with butter. Slice a small piece off the bottom of each apple so they stand flat without falling over. Cut off the tops of apples and, using a spoon or small knife, carve out the core, leaving a thickness of about 1" of apple all around. Transfer apples to baking dish. In a med. bowl, combine ricotta, hazelnuts, chocolate, 3 T. honey, and orange zest. Divide mixture among apples, filling inside cavity of each and mounding on top. Drizzle remaining 1 T. honey over apples, and bake until ricotta-chocolate mixture starts to melt, and skin of apples has browned slightly, about 15 mins. Serve warm - maybe with vanilla bean ice cream*!!!

Be KIND today, and have FUN doing it!!

Love,

MM

Lemon Raspberry Burst Tartlets

This is for my friend, Roster - it's A Perfect Pairing to Tantalize your 'Buds:
(makes 30)

1 jar lemon curd (10 oz.)
1 carton (8 oz.) frozen whipped topping, whipped
5-6 drops yellow food coloring (optional)
2/3 cup raspberry cake and pastry filling
2 packages (1.9 oz. each) baked frozen mini phyllo tart shells
30 fresh raspberries
Mint sprigs*

In a large bowl, combine the lemon curd, whipped topping and food coloring until smooth. Spoon 1 t. raspberry filling into each tart shell. Pipe or spoon lemon mixture over filling. Garnish with a raspberry and small mint sprigs. Refrigerate leftovers.

"Words do not have to be many to be meaningful."

Have FUN today!!

Love,

MM

Philly-Style Broccoli Rabe, Provolone, and Portobello Sammies

This is my first dedicated Meatless Monday offering:
(serves 4)

2 lb. broccoli rabe, trimmed
3 T. EVOO
1/2 t. red pepper flakes
6 cloves garlic, minced (2 T.)
1 cup chopped roasted red peppers
4 large Portobello mushrooms, sliced
1 t. balsamic vinegar
1 baguette, cut into 4 pieces and halved
4 slices provolone cheese, halved

Preheat oven to 400. Bring 2" of water to a boil in large saucepan. Add broccoli rabe, cover, and cook 4 mins. Turn with tongs., and cook 4 mins. more. Drain. Cool 5 mins., and coarsely chop. Heat 2&1/2 T. oil in a nonstick skillet over med. heat. Add red pepper flakes and broccoli rabe, and sauté 5 mins., or until tender. Stir in garlic, then roasted peppers. Transfer to bowl. Wipe out skillet, and heat remaining 1&1/2 t. oil over med.-high heat. Add mushrooms, and sauté 6 mins. Stir in vinegar, and cook 2 mins. more, or until all liquid has evaporated. Toast baguette slices 6 mins. on baking sheet in oven. Divide broccoli rabe and mushrooms slices among bread bottoms, then top each with 2 cheese half-moons. Return loaded sammie bottoms to oven, and bake 5 mins. Place tops over bottoms and prepare to be amazed!!!!

I wish you strength for the day, and light for the way.

Have FUN!!

Love,

MM

Cheesy Crispy Onion Chicken

Here's a fast one that FULL of FLAVOR:
(serves 4)

1/2 cup butter, melted
1 T. Worcestershire sauce
1 t. ground mustard
1 can (2.8 oz.) cheddar* fried onions, crushed
4 boneless skinless chicken breast halves (4 oz. each)

In a shallow bowl, combine the first three ingredients. In another shallow bowl, place the crushed onions. Coat chicken in butter mixture, then dredge through the onions - patting, if needed to secure. Place chicken in greased 11x7" baking dish. Drizzle with remaining butter mixture. Bake uncovered at 400 for 20-25 mins. This would be great served with dilled cornbread and green beans almondine .*

Be content today!!

Love,

MM

Espresso Shortbread Cookies Drizzled with Milk and White Chocolate!!

Bet I got your attention with THIS one!!
(makes 30 cookies)

1 cup butter, softened
1/2 cup packed brown sugar
2 T. instant espresso* granules
2 cups all purpose flour
1/4 t. fine sea salt*
1/2 milk chocolate* chips, melted
1/2 cup white chocolate chips, melted

In a large bowl, cream the butter, sugars, and espresso granules until light and fluffy. Combine flour and salt; gradually add to creamed mixture. On a lightly floured surface, roll dough to 1/4" thickness. Cut with floured 2-3" square* cookie cutters with flutted edges*. Place 2" apart on ungreased cookie sheets. Bake at 300 for 20-22 mins. or until set. Remove to wire racks to cool. Do a back and forth drizzle with the melted milk chocolate. Follow same pattern with the melted white chocolate. Oooo La La!!! Relax with a cup of coffee or a bracing cup of tea, and savor every bite of these.

Here's an oldie, but a goodie - "When the going gets rough, the tough get going." Ya gotta be hardy to survive, and we get by with a little help from our FRIENDS, PTL!!

Have FUN today!

Love,

MM

Savory Herbed Pork Roast

Easy Peasy, and YUMOLA:
(12 servings)

1 boneless pork loin roast (4 lbs)
1 cup water
1/4 cup butter, softened
2 T. rubbed sage
2 T. dried parley flakes
2 T. freshly* ground pepper
1 t. minced garlic
1 t. dried oregano
1/2 t. Kosher* salt
1 small sweet* white onion, thinly sliced
1 t. browning sauce (optional)

Cut roast in half. place pork and water in a slow cooker. Spread butter over meat. Combine the herbs, garlic, and S&P, and sprinkle over meat. Top with onion. Cover and cook on low for 8-10 hours or until meat is tender. If desired, thicken cooking juices. Stir in browning sauce. Let meat stand 10 mins. before slicing. Serve with parslied new red potatoes and a wedge salad.

Today, work on "soul improvement rather than self improvement."

And, have FUN - it's Friday!!

Love,

MM

Soba Noodles with Almond Butter, Lime, and Chiles

I saw this in the paper and it sounded good - so thought I would share it with you:
(serves 4)

Dressing:
1/4 cup almond butter
1/4 cup fresh lime juice
1 garlic clove, minced
2 T. Ponzu Citrus Sauce* (if you can't find this, use soy sauce)
1 T. light brown sugar
1 T. toasted* sesame oil
2 t. hot sauce, such as Sriracha

Noodles:
8 oz. cooked soba noodles (Japanese buckwheat noodles)
2 green onions, white and green parts, thinly sliced
1 red jalapeno or Fresno chile, stemmed, seeded, and finely chopped (wear gloves*)
1/4 cup cilantro leaves, chopped
2 T. toasted sesame seeds

To prepare dressing, combine all ingredients in a small bowl and whisk until smooth. Pour half the dressing over noodles and toss well. add more dressing if desired. Sprinkle remaining ingredients over noodles. Toss once or twice. Sere at room temp. or chilled.

Let the person behind you in line go first today.

And, don't forget to have FUN!!

Love,

MM

Bananas Foster Baked French Toast

What a yummy way to break your fast this NEW YEAR:
(6 servings)

1/2 cup butter, cubed
2/3 cup packed brown sugar
1/2 cup heavy whipping cream
1/2 t. ground cinnamon
1/2 t. ground allspice
1/4 cup chopped pecans
3 large bananas, sliced
12 slices egg bread, challah, or raisin*
1&1/2 cups 2% milk
3 eggs
1 T. sugar
1 t. vanilla extract

In a large bowl, melt butter in microwave; stir in brown sugar, cream, spices and pecans. Add bananas; toss to coat. Transfer to an ungreased 13x9" baking dish. Arrange bread over top. Place milk, eggs, sugar, and vanilla in a blender; process until blended. Pour over bread. Cover and refrigerate for 1-2 hours (up to 8 hours or overnight). Preheat oven to 375. Remove casserole from fridge as oven heats. Bake, uncovered, for 35-40 mins. or until a knife inserted near the center comes out clean. Let stand 5-10 mins. Invert onto a serving platter to slice. Serve with cold peach wedges.

Just think - a NEW year filled with New Adventures, and Opportunities. Grab the brass ring and go for it.

Have FUN today and Happy New Year!!!!!!!!

Love,

MM