Mexican Meatloaf in the Crock Pot

I found this one in an old Crock Pot Cookbook. Easy Peasy - tastes like tacos in a loaf:

2 lbs. ground beef (or chicken* or turkey*)
1 cup coarsely crushed white* corn tortilla chips
1/2 cup Taco Bell* Hot Sauce
2 T. low sodium* taco seasoning (I like Trader Joe's*)
1 egg, lightly beaten
1/2 cup grated Monterey Jack or Pepper Jack* cheese
3 green onions*, chopped (green parts only)

Mix all ingredients together. Shape into a loaf. Place in Crock Pot. Cover and cook on low 8-10 hours or high: 3&1/2-5 hrs.

"You are on the right path. Do not listen to your doubts."

Have FUN, and Happy Friday!!!!!

Love,

MM

Indonesian Scallops, Spinach, and Rice Vermicelli

This gluten-free one is for Anne and Charlie!!
(serves 4)

1/2 canned coconut milk
1 large carrot, thinly sliced
3 garlic cloves, minced*
1-2 Serrano chiles, seeded and chopped (wear gloves*), to taste
2*-3 T. fish sauce
8 oz. sea scallops, cleaned, and patted dry (you can also use bay scallops*)
8 oz. rice vermicelli or gluten free spaghetti
5 oz. fresh baby spinach, chopped
Lime wedges*
Lemon wedges*

Bring a large pot of salted water to a boil for the noodles. In a very large skillet, heat coconut milk over med.-high, then add carrot, garlic, and chiles. Stir, and cook until carrots are crisp-tender, about 2 mins. Add fish sauce and scallops (halve them, if you prefer), and stir until scallops are opaque and begin to crack around the edges, about 3 mins. cook noodles in boiling water according to package directions for al dente*, and drain. Add them to pan, along with spinach, tossing to mix. When spinach is wilted, serve with lemon and lime wedges as garnishes.

Today, "Open your eye's to enjoy God's handiwork!"

And, have FUN doing it!!!

Love,

MM

Cajun Shrimp and Cucumber Wraps

In this one the delightfully spicy Cajun shrimp get a cool contrast:
(makes 4 servings)

1/4 cup freshly squeezed* lemon juice
4 T. EVOO, divided
1&1/2 t. Cajun seasoning, divided
1/8 t. freshly* ground pepper
1 lb. uncooked large shrimp, peeled and deveined (tails removed)
8 Butter* lettuce leaves
4 flatbread wraps or spinach* flour tortillas
2 small Persian* cucumbers, cut lengthwise into quarters
4 thin slices red onion
1/4 cup fresh parsley leaves

In a small bowl, whisk lemon juice, 3 T. oil, 1 t. Cajun seasoning, and pepper. Toss shrimp with remaining Cajun seasoning. In a large skillet, heat remaining oil over med. high. Add shrimp; cook and stir until shrimp turn pink. Place lettuce on flatbread wraps; top with cucumbers, onion, parsley, and shrimp. Drizzle with dressing; roll up, and if desired, secure with toothpicks. Serve with Lays Potato Chips*, and frozen red grapes*.

Be Thankful today!!

Love,

MM

Spiced Shepherd's Pie with Feta-Potato Topping

Here's one more from the MPLS Star Tribune:
(serves 8)

1 T. EVOO
2 garlic cloves, minced
1 large sweet* white onion, chopped
2 lb. lean ground lamb
2 t. crumbled dried mint
1 t. ground cinnamon
1 t. dried oregano
1/2 t. ground allspice
4 plum tomatoes, peeled, seeded, and chopped
Kosher* salt and freshly ground pepper to taste
1/2 cup freshly grated Parmesan cheese, divided
6 large russet* potatoes, peeled and cubed
2 T. (1/4 stick) butter
2 cups Feta cheese, crumbled

In a large heavy skillet, heat oil. Add garlic and onion; cook for 1 min. Add lamb and cook stirring, until lamb is no longer pink, breaking into crumbles*. Drain off any excess fat. Add mint, cinnamon, oregano, allspice, tomatoes, and S&P. Stir in 1/4 cup Parmesan. Butter a 2 qt. casserole, and put mixture into it. (You may cover and refrigerate the mixture at this point or freeze*).  Preheat oven to 400. For the topping, put potatoes into a pot with salted* water to cover. Cook 15-20 mins. or until tender. Drain, reserving some liquid. Beat potatoes with electric mixer, adding butter, S&P to taste, and enough cooking liquid so potatoes become fluffy. Blend in the remaining 1/4 cup Parmesan and add the Feta. Spread potato mixture over lamb mixture. Bake 35-40 mins. or until lightly browned. Serve with steamed broccoli with a lemon dill butter sauce*.

"If we don't come apart and rest awhile, we may just plain come apart!"

Have FUN today!!

Love,

MM

Rosemary Sweet Potato Fries

A very tasty munchie! Try these with my Horseradish Sauce (see blog entry 12/25/13):
(makes 4 servings)

3 T. EVOO
1 T. minced fresh rosemary
1 clove garlic, minced
1 t. Kosher salt
1/3 t/ freshly* ground pepper
3 large sweet potatoes, peeled, and cut into 1/4" julienned strips (about 2&1/4 lbs.)
Cooking spray

In a large resealable plastic bag, combine the first 6 ingredients. Add sweet potatoes; shake to coat (remember "Shake N Bake"?). Arrange in a single layer on 2 15x10x1" baking sheets coated with cooking spray. Bake at 425 for 30-35 mins. or until tender and lightly brown and starting to get crispy, turning occasionally.

"Be of good courage" today.

And, have FUN!!

Love,

MM

Rice and Easy - BAKED Risotto Three Ways

Aha!!!

Easy Oven Baked Risotto
(serves 4)

1 diced sweet* white onion
2 chopped garlic cloves
2 T. butter
Kosher salt
1&1/4 cups Arborio rice
1/2 cup dry white wine
4 cups low sodium* chicken stock or broth* (brought to a boil*)
2 T. fresh lemon juice
1/3 cup freshly* grated Parmesan

Preheat oven to 400. Melt the butter in a Dutch oven over med.-high heat. Add onion and garlic; season with salt. Cook, stirring, until onion is translucent, about 5 mins. Add the rice. Cook, stirring, 1 min. Pour in the wine, and season with salt. Bring to a simmer, and cook until liquid evaporates, 3 mins. Add the chicken stock. Cover and transfer to oven. Bake 15 mins. or until rice is just tender. Stir in lemon juice and Parmesan. Taste, and add more salt or lemon juice if desired.

Now choose a flavor:

Tomato-Chicken-Bacon
Stir in: Tomato sauce (3/4 cup)
Top with: Shredded rotisserie chicken, pitted Kalamata* olives, and crisp, crumbled bacon

Shrimp-Herb
Stir in: Fresh herb puree
            In a food processor, combine 3/4 cup water, 1 T. Dijon mustard, 1 cup firmly packed chopped
            fresh lemon* mint, 1 cup firmly packed chopped fresh flat-leaf parley, 2 T. EVOO, 1/2 cup
            chopped fresh garlic* chives, and 1 t. Kosher salt. Pulse until pureed.
Top with: Cooked shrimp squirted with lemon juice*

Spinach-Smoke Chorizo
Stir in: Fresh spinach
             Add 1 15 oz. bag of baby* spinach with stems removed*, and 3/4 cup hot chicken stock or
             water.
Top with: Chopped Spanish Style dried Chorizo or other dry-cured sausage such as salami, and
             chopped smoked almonds

"You are loved with everlasting love", so dance around today and sing praises!!

Love,

MM

Creamy Turkey Sausage, Mushroom and Spinach Lasagna

From the MPLS Star Tribune, thank you, Meredith Deeds (who adds, "Don't worry if the sauce seems too runny. The oven-ready noodles need that extra moisture, and will absorb it while the lasagna is baking").
(serves 6)

1 T. EVOO
8 oz. sliced crimini* mushrooms
12 oz. lean Italian style turkey sausages, casings removed
1 med. sweet* white onion, chopped
4 garlic cloves, minced
3/4 t. Kosher* salt, divided
1/4 t. red pepper flakes
12 oz. baby spinach, stems removed*
1/3 cup. flour
1/4 t. lemon* pepper or Mrs. Dash Lemon Pepper*
1/8 t. ground nutmeg
2 c. 2% milk
1 (14 oz.) cam crushed tomatoes
1/2 cup. low sodium chicken broth
1/4 cup chopped fresh lemon* basil (even tho in my neck of the growing woods - WA - basils are
     divas, I LOVE to raise all kinds of basil besides the reg. - lime, Thai, and the aforementioned,
     lemon*)
1 cup part-skim ricotta cheese
1 cup part-skim mozzarella cheese, grated
1/4 cup. freshly grated Parmesan
Cooking spray
12 no-cook lasagna noodles (8 oz.), divided

Preheat oven to 375. In a large nonstick skillet, heat the oil over med.-high heat. Add the mushrooms and cook for 4 mins. or until lightly browned. Add the sausage and onions, and cook, breaking the sausage up with the back of a wooden spoon, until the sausage is browned, about 4 mins. Add the garlic, 1/4 t. salt, and red pepper flakes, and cook for another minute. Transfer to a large bowl. In the same skillet over med. heat, add the spinach and cook 2 mins. or until spinach wilts. Remove from the heat and transfer the spinach into the bowl with the sausage/mushroom mixture. In a med. saucepan, whisk together the flour, lemon pepper, nutmeg, and remaining 1/2 t. salt. Slowly add the milk, whisking constantly. Add the tomatoes and chicken broth and continue whisking until smooth. Bring the mixture to a boil over med. high heat, stirring constantly. Cook 1 min. or until mixture thickens slightly, stirring constantly. Remove from the heat and stir in basil. In a small bowl, combine the ricotta and mozzarella. Coat a 9x9" baking dish with cooking spray. Spread 1 cup of sauce over bottom of dish. Arrange 3 lasagna noodles over sauce (you may have to break one of the noodles in half lengthwise in order to fit them in the pan.) Spoon 3/4 cup sauce evenly over noodles. Dot the top of the noodles evenly with 1/3 of the cheese mixture, then 1/3 of the sausage-veggie mix. Repeat layering twice, ending with the noodles. Top with remaining sauce. Sprinkle evenly with the Parmesan. Cover pan with foil (at this point, you can freeze it uncooked), and bake for 60 mins. Discard the foil. Bake for another 15 mins., or until the top is lightly browned. Let stand for 10 mins. before serving. A crisp salad with Italian dressing and some warm crusty garlic bread fills the rest of the bill of fare!

"The purpose of meeting together as a corporate body is to exhort and encourage on another."

Have FUN today!!

Love,

MM

Rosemary Chicken Stew

If you are a fan of fragrant rosemary (like I am!), you will LOVE this one. It is especially good served in a well of garlic* mashed potatoes, also wonderful with lemon pepper orzo*, or rice:
(serves 4)

1/2 cup chopped sweet* white onion
1/2 cup diced celery
1 T. chopped fresh rosemary (again, I encourage you to grow your own*)
1 small sweet red pepper, cut into 3/4" pieces
1/4 cup all-purpose flour
1 can (14.5 oz.) low sodium chicken broth
1 cup frozen baby* onions, thawed
1/2 cup quartered pitted Kalamata olives
3 T. dry sherry
2 T. chopped fresh parsley
1 lb. boneless skinless chicken thighs* or breasts halves, cut into 1" pieces, patted dry
3 T. unsalted butter, divided
1/4 t. Kosher* salt
1/4 t. freshly ground pepper

Melt 1 T. of the butter in a Dutch oven or large saucepan over med.-high heat. Add chicken; sprinkle with S&P. Cook 4-6 mins, or until golden brown and no longer pink in center, stirring frequently. Remove chicken. Reduce heat to med.; melt remaining 2 T. butter. Add chopped onion, celery, and rosemary; cook 3 mins. or until onion is tender, stirring occasionally. Add bell pepper; cook 1 min. Stir in flour; cook and stir 1 mins. Increase heat to med.-high; stir in broth. Bring to a boil. Reduce heats to low; cover and simmer 10 mins., stirring occasionally. Return chicken and any accumulated juices to Dutch oven; add small onion, olives and sherry; cook, uncovered, 3 mins. or until thoroughly heated. Stir in parsley. Yowza!!

Today, "Tap into the gold mine of Peace deep within you."

Happy Friday!!

Love,

MM

Sauerkraut Dinner

I found this in the Favorite Foods of Crest View (where I used to teach Elem. P.E. in Boulder, CO). It is written by my friend, and fellow teacher, Patricia Ziemkowski. Thanks, Pat!!
(she didn't say how many it serves, but obviously can be expanded)

1 lb. package small pork sausages (you can use chicken* or turkey*)
3-5* T. brown sugar (depending on taste)
2 T. cider* vinegar
1/2 t. Kosher* salt
1/2 t. freshly* ground pepper
1 16 oz. can sauerkraut, drained, and rinsed* (if you wish*)
2 cups sliced apples (I would use Granny Smith*)

Cook sausage. Remove and drain, reserving 4 T. drippings. Add brown sugar, vinegar, and S&P. Heat through. In a shallow baking dish, arrange sausages, sauerkraut, and apples in layers and pour liquid over all. Bake 30 mins. at 350-375 or until done. Pork chops can be substituted for sausages.

"To Preserve Children"
1 large grassy field
1/2 dozen children
2-3 small dogs
1 pinch of brook and some pebbles.

Mix children and dogs well together. Put them in the field, stirring constantly. Pour this brook over the pebbles; sprinkle with flowers. Spread over all a deep blue sky and bake in hot sunshine. When brown, remove, and set to cool in bathtub. Wha wha wha

I got to witness a gorgeous sunrise this morning, PTL!

Love,

MM

Scalloped Potatoes with Onions, Black Forest Ham*, and Sharp Cheddar

The ULTIMATE comfort food ('specially with a new SNOW producing storm is coming our way). This was in the MPLS Star Tribune today. As always, my revisions, changes, or comments are denoted by an asterisk*.
(serves 6-8)

2 T. unsalted butter
1 med. sweet* white* onion, thinly sliced
4 cups whole milk (or 2 c. milk and 2 cups water)
2-3 cloves garlic, minced
1 heaping t. Dijon mustard (or dry mustard powder)
2&1/2 lbs. (about 6 med.) baking potatoes (russets*), peeled
1/2-1 lb. Black Forest Ham*, cut in small cubes* or use a ham steak*
1&1/2 cup grated Sharp Cheddar (or Gruyere*)
3/4 cup heavy cream
Kosher salt
Freshly ground pepper
Smoked paprika*

Preheat oven to 375. Lightly grease a med. sized (1&1/2-2 qts.) gratin or baking dish. In a large Dutch oven, melt the butter over med. hat. Add onions and saute until softened, about 5 mins. Add the milk (or milk and water), garlic, and Dijon, and bring to a gentle boil over med. heat. Add a generous amt. of S&P. Meanwhile, slice the potatoes to 1/8" thickness using a food processor or mandolin for even thickness. Do not rinse the potatoes. Add the potatoes to the milk and allow to simmer until the potatoes are almost tender - they should still have some resistance when poked with a paring knife - about 10 mins. Using a slotted spoon, transfer half of the potatoes and onions to the baking dish (discard the milk, or save for another culinary use). S&P generously, make a layer of the cubed ham, and top with 3/4 cup cheese. Top with remaining potato mixture, season again with S&P, and cover with remaining cheese. Pour the cream evenly over the dish, and sprinkle on smoked paprika. Bake until crisp and golden to top, 50 mins. to 1 hour. Allow to cool at least 10 mins. before serving. (Leftover make a perfect breakfast side!) I would serve with a touch of hopeful Spring green - either grilled pencil thin asparagus, or buttered petite peas.*

"Family Pie"
1 handful forgiveness
1 heaping cupful of love
1 full pound of unselfishness
Mix together smoothly with complete faith. Add two T. of wisdom, one t. of good nature for flavor; then sprinkle generously with thoughtfulness.This makes a wonderful family pie. The complete pie will serve any size family. ~ Ruth Howard

Editor's note: Sorry I have not been able to get to this site for a few days. I have missed you!! Blame it on the snow.

Have FUN and Laugh Out Loud today!!

Love,

MM

Moist Banana Bread

This is what I made for Al yesterday - all of us here gave it RAVE reviews, and the house smelled amazing while it was baking:
(15 servings)

1 stick of butter, melted
1 cup white sugar
2 eggs
1 t. vanilla extract
1&1/2 cups all-purpose flour
1 t. baking soda
1/2 t. salt
1/2 cup sour cream
1/2 cup chopped walnuts
2 med. ripe bananas, peeled, cut into rings, then quarter the rings* - gives it a concentrated
     banana flavor

Preheat oven to 350. Grease a 9x5" loaf pan well*. In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla; mix well. Combine the flour, baking soda, and salt; stir into the butter mixture until smooth - this all takes a bit of arm strength - hang in there!! Finally, fold in the sour cream, walnuts, and bananas. Spread evenly into the prepared pan. Bake for 60 mins. or until a toothpick inserted in the center of the loaf comes out clean. Cool loaf in the pan for 10 mins. before removing to a wire rack to cool completely. Slather with soft butter. OMGOSH!!!! I encourage you to make this TODAY!!

"Set a guard on your lips - words spoken rashly do more harm than good."

Snowing and blowing like crazy here. Lord, Have Mercy!!

Happy Presidents' Day.

Love,

MM

Beef Bourguignon

Here's one that will guarantee wonderful aroma will be wafting about your house leading noses to the kitchen:
(serves 6 hungry friends)

3 lbs. lean beef cubed (flank steak works well)
3 T. flour
1&1/2 t. Kosher* salt
1/2 t. freshly* ground pepper
1 T. fresh* thyme leaves
1 cup condensed low sodium beef broth (I keep Better Than Bouillon for Beef in the fridge*)
1 cup dry red wine
1/2 lb. sliced crimini* mushrooms
12 white pearl onions, peeled and sliced
Buttered wide egg noodles

Brown beef cubes. Stir in flour, S&P, and thyme, then place in to a 2 qt. casserole dish. Pour on broth and wine. Bake, covered, at 350 for 2 hours. Add mushrooms and onions; add equal parts of broth and wine as needed. Bake for 1&1/2 hours or until meat is tender. Serve over the buttered noodles.

"If you can't have the best of everything, make the best of everything you have."

Have FUN today!!

Love,

MM

Chicken Milanese with Wilted Kale, Parmiagiano-Reggiano, Pan-Roasted Lemon, and Olive Oil

I saw this one from Rachael Ray that sounded luscious (and good for you with the Kale). As always, my changes or suggestions are denoted by an asterisk.
(serves 4)

4 skinless, boneless chicken breasts, pounded to approximately 1/4" thick between two pieces of plastic
1 cup all-purpose flour
3 large eggs, lightly beaten 1&1/2 cups Panko* plain breadcrumbs
Kosher* salt
Freshly ground pepper
1/4 cup canola oil for sauteing chicken
2 bunches of kale, about 2 lbs. cleaned, ribs removed and torn into bit-sized pieces
2 cloves garlic, finely chopped and pasted
2 T. EVOO
1 small red onion, cut in half and sliced thin
1 2 oz.wedge Parmiagiano-Reggiano, shaved
2 large lemons, sliced in half

Preheat oven to 200. Season the chicken breasts with S&P on both sides. Place the flour, eggs, and the breadcrumbs in three separate shallow bowls; season each with S&P. Dredge chicken breasts in flour, tap off excess, then dip in the egg letting any excess drip off, and then finally dredge in the breadcrumbs. Heat oil in a large, high-sided saute pan until the oil just begins to shimmer. Place breaded chicken in the heated oil, working in batches as to not overcrowd the pan, sauteing until just golden brown on both sides, approximately 3-4 mins. per side. Remove from pan and place on a plate lined with paper towels to absorb any excess oil. Place chicken breasts on a sheet pan in the warm oven while you cook the next batch. In a large saute pan over med. heat, warm the olive oil. Place onions in the pan, season with S&P, and lightly saute for 1 min. just to soften. Add the kale to the pan and cover and cook, stirring occasionally, until the kale wilts, about 5 mins. In a medium saute pan over high heat, place lemons cut-side down, and pan roast until golden brown, about 5 mins. Using tongs, place some wilted kale on the plate, garnish with some cheese, and top with a warm piece of chicken. Squeeze some roasted lemon juice on top, garnish with more cheese and a few raw onions, if desired.

"Sight is a faculty; seeing is an art."

Love,

MM

Valentine's Day Chocolate Pudding Pie

Oh, My!!

Pudding filling:
1/4 cup cornstarch
1/3 cup plus 2 T. sugar, divided
3 T. unsweetened cocoa powder
1/4 t. sea* salt
3 cups whole milk
4 oz. bittersweet chocolate (I would use milk chocolate*), finely chopped
1 t. pure vanilla extract
1 cup chilled heavy cream

Bittersweet chocolate shavings - for garnish
Toasted shredded coconut            "      "

Pie dough:
You can make your own all butter, really flaky dough, buy the refrigerated one, or deep dish frozen (which is what I buy).
If you make your own or use a refrigerated one, roll out on a lightly floured surface with a lightly floured rolling pin into an 11" round, then fit into a 9" pie pan. Trim edge, leaving a 1/2" overhang, then fold overhang under and crimp edge decoratively. Prick bottom and side of shell with a fork (if using a frozen one, let it thaw, prick, and rub all over including edges with soft butter), then chill shell for 30 mins. While shell chills, prehat oven to 375 with a baking sheet on the middle rack. Line shell with foil and fill with pie weights or marbles*. Bake on baking sheet until pastry is set and edge is pale golden about 25 mins. Watch carefully!!!* Cool shell on wire rack.

Make the pudding filling: Whisk together cornstarch, 1/3 cup sugar, cocoa powder, and salt in a 2 qt. heavy saucepan, then gradually whisk in milk. Brting to a boil over med. heat, whisking constantly, then boil, whisking two mins. (mixture will thicken). Remove from heat and whisk in chocolate and vanilla til smooth. Pour filling into cooled shell and chill, its surface covered with wax paper to prevent a skin from forming until cold, at least two hours. Just before serving, beat cream with remaining two T. sugar until it just holds soft peaks. Spoon onto pie and garnish with chocolate shavings and coconut (if desired).

Spread Love around. Make someone's day today.

Happy Valentine's Day!!

Love,

MM

Sealed with a Kiss Mini Brownies!!

Ah, SWEET Love,
(makes 48)

1 pkg. fudge brownie mix (13x9" pan size)
48 striped, milk chocolate, almond* or peanut butter* Hersey's Kisses, unwrapped
Cooking oil spray (I like to use coconut oil* - Trader Joe's*)
Small cookie scoop
Mini muffin tins

Prepare brownie mix according to package directions for fudge-like brownies. Spray mini tins well with cooking spray, and using the cookie scoop, fill each 3/4 full. Bake at 350 for 18-21 mins. or until a toothpick inserted in the center comes out clean. Remove from oven, and let rest 10 mins. before removing from mini brownies from tins to wire racks to cool completely. Wait a min. or two before setting kisses on top so they won't melt, but will adhere.

"The true test of our character is what we do when no one is watching."

Have FUN today!!

Love,

MM

Maine Squeeze Lobster Skewers, And Little Lamb Dippers with Cherry/Soy Sauce

Here are a couple of "feed to your sweetie, eat with your fingers" temptations for V-Day:

Lobster Skewers:
(serves 2)
2  - 6 oz. fresh lobster tails
1 T. grated orange peel, plus juice of 2 oranges (about 1/2 cup)
1 med. shallot, finely chopped
1/2 t. fresh lemon juice
Pinch Kosher* salt
4 T. butter

Bring a large pot of salted water to a boil. Add lobster tails, lower the heat, and simmer for 8 mins. Transfer to a work surface. In a small saucepan, boil the OJ and shallot over med. high heat until reduced by half - 2-3 mins. Remove from heat. Stir in the orange peel, lemon juice, and salt. Let stand for 3 mins., then strain the mixture over a bowl, pressing to extract any liquid. Return the strained liquid to the saucepan, place over low heat, and stir in the butter - 1 T. at a time until incorporated. Cover to keep warm. Using kitchen scissors, slit the lobster tails, and pry out the meat. Halve lengthwise, then cut crosswise into thirds. Thread the meat onto 4 skewers, and place in a shallow serving bowl. Pour sauce over skewers just before serving.

Little Lamb Dippers:
(serves 2)
1/2 cup cherry jam
2 T. Ponzu Citrus Sauce* or soy sauce
2 lbs. small lamb rib chops, Frenched
Johnny's Garlic Salt*
Lemon Pepper*

Combine jam and soy sauce with a whisk in a small bowl. Season lamb with garlic salt and lemon pepper. Heat grill pan over high, and sear chops 1 min. per side or to desired doneness. Serve with sauce for dipping, and gaze into each other's eyes!!

"Cross your bridges before you come to them, and you have to pay the toll twice."

Have FUN today!!

Love,

MM

Love You Potpies

K, today we begin the countdown to Valentine's Day with this perfect way to treat those you love:
(makes 4 servings)

1 sheet refrigerated pie pastry
1 egg
1 T. heavy whipping cream
1/4 cup shredded Parmesan cheese
2" Heart shaped cookie cutter

Filling:
1 T. butter
2 t. EVOO
1 med. red* new* potato, peeled and cut into 1/2" cubes*
2 small carrots, cut into 1/2" pieces
1 small sweet* white onion, finely diced*
1/4 cup celery, finely diced
3 T. flour
1&1/2 cups low sodium* chicken broth
2 cups cubed rotisserie* chicken (12" pieces)
1/3 cup frozen petite* peas
1/4 cup heavy whipping cream
2 t. minced fresh parsley
1/2 t. Johnny's* Garlic Salt
1/8 t. freshly ground pepper
Dried dill*

Preheat oven to 425. On a lightly floured surface, unroll pastry sheet. Cut sixteen hearts with the floured cookie cutter. Place on an ungreased baking sheet. In a small bowl, whisk egg and cream; brush over hearts. Sprinkle with cheese. Bake 8-10 mins. or until golden brown. For filling: in a large skillet, heat butter and oil over men.-high heat. Add veggies; cook and stir until tender. Stir in flour until blended; gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir 2 mins. or until thickened. Stir in the remaining ingredients; heat through. Spoon into four 10 oz. ramekins or bowls, sprinkle with dill, and top with pastries. I would serve a wedge salad with ranch dressing topped with bacon crumbles to accompany.

"Aging is a matter of mind. If you don't mind, it doesn't matter."

Have FUN today and stay warm. The "high" here in Minnesnowta is predicted to be -2.

Love,

MM

Reuben-Style PIzza

Here's a Punched Up pie for you to try:
(6 servings)

1 tube (13.8 oz.) refrigerated pizza crust or get Trader Joe's Herbed Crust*
4 oz. cream cheese, softened
1 can (10&3/4 oz.) condensed cheddar cheese soup, undiluted
1/4 cup Thousand Island dressing
2 cups cubed pumpernickel, dark rye* or rye-pump swirl* bread
2 T. butter, melted
1/2 lb. sliced deli corned beef, coarsely chopped
2 cups sauerkraut, rinsed and well drained
1&1/2 cups (6 oz.) shredded aged* Swiss cheese

Preheat the oven to 425. Unroll and press the dough onto bottom of a greased 15x10x1" baking pan. Bake 6-8 mins. or until edges are lightly browned. Meanwhile, in a small bowl, beat cream cheese, soup, and salad dressing until blended. In another bowl, toss bread cubes with melted butter. Spread cream cheese mixture over crust; top with corned beef, sauerkraut, and cheese. Sprinkle top with bread cubes. Bake for 12-15 mins. or until crust is golden and cheese is melted.

"Even when you think someone is beyond communication, don't give up. There is always a way to share love."

Praise the Lord today, for He is GOOD!!!!

Love,

MM

White Fricassee of Chicken

I saw this in the MPLS Star Tribune. It is adapted from a cookbook Mary Lincoln (Abraham's wife) owned that was published in 1845. She used it to tempt his appetite for home cooking! My changes or suggestions are, as always, denoted by asterisks.
(serves 6-8)

1 whole chicken (3-4 lbs.), cut into pieces - if you don't want to do this, buy parts that equal the
     3-4 lbs.*
1/8-1/4* t. Kosher* salt
1/2 t. freshly ground pepper
1/2 t. freshly grated nutmeg
1/4 t. ground mace (see, here is a use for this spice you always have hanging around, but
     never use*)
2 t. fresh marjoram, chopped, or 1/2 t. dry leaves
1&1/2 cups cream, half and half, or whole* milk
3 T. butter
3 T. flour
1/4 cup thinly sliced Black Forest* ham, optional

Combine S&P, nutmeg, and marjoram, and sprinkle on the chicken pieces. This is a flavorful mix; you may want to use only half, reserving the rest for another time, or incorporate it into the sauce. Place the chicken pieces in a large frying pan with a lid. Pour the dairy product you have chosen over the chicken, lifting the pieces to make sure it flows under them. Cook over medium heat until the liquid begins to bubble, then lower the heat and cover. Simmer until the chicken is for tender, about 30 mins. Remove the parts to a platter and keep warm. Mash the flour and butter together with a fork and add, but by bit, to the frying pan liquids. continue to cook, stirring frequently, until the sauce thickens. Return the chicken to the sauce in the pan and turn to coat thoroughly. Place thinly sliced ham around the edges of the platter, place chicken in the center, and serve with biscuits and petite buttered peas. Bet he LOVED this one, huh?!

"A dog is loved by old and young - he wags his tail and not his tongue."

Have FUN today!!

Love,

MM

Mexican "Hot Dish"

K, One more of mine that I found in Favorite Foods From Crest View:
(serves 2-3)

1 lb. chorizo* or hamburger
1 can low sodium* black or pinto beans*, drained and rinsed well
1 little can of chopped green chilies, drained
1 can of low sodium* cream of chicken soup
1/2 bag of plain Dorito chips, crushed
1/4 soup can 2% milk
1/2 lb. shredded pepper Jack* cheese or Colby Longhorn
Smoked paprika*
Chopped green onion tops*

Crumble and brown meat; drain. Add meat and the rest of ingredients (saving some of the cheese and Doritos for the top) into a casserole dish. Mix together. Top with the remaining cheese and Doritos, and sprinkle on a little smoked paprika. Heat in 350 oven til cheese melts, about 20 mins. Sprinkle top with green onions before serving.

"Lose an hour in the morning, and you will be looking for it the rest of the day."

Have FUN - it's Friday!!

Love,

MM

Shrimp Fondue

I was going through some of my cookbooks here, and came across this easy and YUMOLA recipe of mine that was published in the Foods from Crest View  -  back when I was teaching elementary P.E. in Boulder, Colo.
(serves 2-3)

1 can cream of shrimp soup
1 tuna sized can tiny shrimp, drained and rinsed well
1 jar Old English Cheese (if you can't find this - use shredded sharp cheddar)
1/4-1/3 soup can of 2% milk
Dash of garlic salt

Mix and heat ingredients in a pan on the stove than transfer to fondue pot. Use cubes of sour dough French bread for dipping. Serve with a wedge salad, and some cold red grapes.

"Politeness is to do and say the kindest thing in the kindest way."

Have FUN today!!

Love,

MM

MM's Pan Roasted Parmesan/Panko/Dill Walleye

You HAVE to have this great Minnesnowta fish at least once while you are in this state, and this is my take for you, Joanne, since you liked it so much last night. Thanks for the rave reviews!!

3 walleye fillets
Plain Panko
Flour
One egg, slightly bean
Dill
Johnny's Garlic Seasoning
Grana Padano (Parmesan) cheese, finely grated
Veg. oil
Cast iron skillet

In three shallow bowls in this order place flour, egg, and Parmesan mixture. Dredge fillets through the flour on both side; shaking off excess. Lower into egg, making sure to saturate both side. Coat both evenly with the Panko mixture. Heat oil in cast iron skillet over med.-high heat. When hot, place fillets in pan (they should sizzle upon contact). Do not crowd. Cook, undisturbed til bottom is golden brown. Carefully turn, and continue cooking til the other side is done. Serve with my tartar sauce. See my blog entry on 4/4/12 for that recipe.

Bon Appetit!!

Love,

MM

Beef n' Biscuits Casserole

Some days a good ol' casserole is just the ticket:
(4-5 servings)

1&1/4 lb. ground beef
1/2 cup chopped sweet* white onion
1/4 cup diced mild green chiles or sweet* red* pepper
1 can (8 oz.) tomato sauce
2 t. chili powder
3/4 t. Johnny's Garlic Seasoning* or garlic salt
1 can (8 oz.) refrigerated buttermilk or country style biscuits
1&1/2 cups shredded Monterey Jack or Sharp* White* Cheddar
1/2 cup sour cream
1 egg, slightly beaten

Brown ground beef, onion, and chiles in frying pan; drain. Stir in tomato sauce, chili powder, and garlic salt. Simmer while preparing dough. Separate biscuit dough into 10 biscuits, pull each apart in 2 layers. Press 10 biscuit layers over bottom of ungreased 8 or 9" square baking pan. Combine 1/2 cup cheese (reserve remaining cheese for topping), sour cream and egg; mix well. Remove meat mixture from heat; stir in sour cream mixture; spoon over dough. Arrange remaining biscuit layers to top. Sprinkle with remaining cheese. Bake at 375 for 25-30 mins, or until golden brown.

Go out there today with a smile on your face!! And, have fun watching people's reactions!!

Love,

MM

Apple-Toffee Hand Pies

This one has YOUR name written all over it, Al:
(serves 12, and these can be frozen*)

2 cups finely chopped Gala or Rome apples (I would use Granny Smith*)
2 T toffee chips (if you can't find these in the baking aisle, crush toffee candy in a zip-lock bag
     with a rolling pin)
1 T. sugar
1&1/2 t. lemon juice
1/2 t. ground cinnamon
1 (14.1 oz) package refrigerated pie dough, such as Pillsbury
Cooking spray
1 large egg, lightly beaten
2* T butter*, cut into 6 cubes each
Pinch of flour
3" round cookie cutter

Preheat oven to 375. Combine apple, toffee chips, sugar, lemon juice, and cinnamon in a medium bowl. Roll the pie dough out on a lightly floured surface into 2 12" circles. Using a 3" round cookie cutter, cut each dough portion into 12 rounds. discard any remaining dough scraps (or shake cinnamon and sugar on pieces, put on a baking sheet, and bake until golden brown* - as our mom's used to do for us!). Place dough rounds on a baking sheet coated with cooking spray. Brush half of the beaten egg over dough rounds. Spoon about 1 T. apple-toffee mixture onto each round, leaving a 1/2" border around edges of dough. Top each round with 1 piece of butter. Top pies with remaining 12 rounds of dough, press edges to seal with the tines of a fork*. Brush remaining half of beaten egg over each pie. Bake for 25 mins. or until golden brown. I like the idea of "walk around" hand held pies. But, if you are stationary, serve with a scoop of vanilla bean ice cream*.

"Knowledge and virtue, truth and grace,
  These are the robes of richest dress."

Have FUN today!!

Love,

MM

Chicken Lo Mein with Mushrooms

This is (a day late - sorry, I got caught up in all the Superbowl hoopla) a holiday tradition of the Lunar New Year, and it is triple lucky: The noodles represent longevity, scallions = intelligence, and the mushrooms = prosperity. Kinda like eating black eyed peas on New Year's Day. Bon Chance to us all!!
(serves 3-4)

12 fresh Chinese round egg noodles
2 t. sesame oil
12 oz. skinless, boneless chicken thighs, sliced 1/4" thick
1 T. freshly* grated ginger
1 t. plus 1 T. rice wine or dry sherry
1 t. cornstarch
1 t. plus 1 T. Ponzu Citrus Sauce* or soy sauce
1 t. Kosher salt, divided
1/4 t. white pepper
2 T. peanut or veg. oil, divided
1/8*-1/4 t. red pepper flakes
3 cups thinly sliced Napa cabbage
4 oz. shitake or button mushrooms, sliced (about 2 cups)
1/2 cup finely shredded scallions

In a 3 qt. saucepan, bring 2 quarts water to a rolling boil over high heat. Add noodles. Return to a rolling boil and cook according to package directions until al dente. Drain noodles in a colander and rinse several times with cold water., shaking well to remove excess water. Return noodles to unwashed pan, add sesame oil, and toss until well combined. Combine chicken, ginger, 1 t. rice wine, cornstarch, 1 t. soy sauce, 1/4 t. salt and white pepper in a shallow bowl. Combine remaining 1 T. rice wine and 1 T. soy sauce in a small bowl. Heat wok (or 12"  skillet) over high heat until a bead of water vaporizes within 1-2 seconds of contact. Swirl in 1 T. oil; add red pepper flakes. Using a metal spatula, stir-fry 10 seconds or until pepper flakes are fragrant. Push flakes to side of wok, add chicken mixture and spread evenly. Cook undisturbed 1 min., letting chicken sear. Stir-fry 30 seconds or more until chicken browns. Add cabbage and mushrooms and stir-fry 1 more min. or cabbage is just wilted. Transfer chicken and veggies to a plate, and keep warm. Swirl remaining 1 T. oil into wok. Add noodles and stir-fry 15 seconds. Swirl soy sauce-rice wine mixture into wok and add scallions and chicken mixture. Sprinkle with remaining 3/4 t. salt. Stir-fry 1-2 more mins. or until chicken is cooked through. Note: you can also used dried spaghetti if you can't find fresh Chinese round egg noodles, or Ramen noodles*.

Today, "May I be content with my own assignment: to do what leads to peace and edification."

Have FUN!!

Love,

MM

Ganache Frosted Walnut Brownie Bites

And, finally, the piece de resistance to this great day of munching:
(makes 32)

2 cups (12 oz.) milk* chocolate chips (use Ghiradelli*, if you can find them)
1 cup butter, cubed
1&1/3 cups sugar
4 eggs
2 t. vanilla
1 cup all-purpose flour
1 cup chopped walnuts
Ganache:
2 cups (12 oz. white* chocolate chips)
3/4 cup heavy whipping cream
Toasted coconut shreds*, if desired

In a microwave, melt chocolate chips and butter; whisk until smooth. Cool slightly. In a large bowl, beat sugar and eggs. Stir in vanilla and chocolate mixture. Gradually add flour; stir in walnuts. Fill miniature muffin cups with paper liners, and spoon in mixture til almost full. Bake at 350 for 20-23 mins. or until toothpick inserted in the center comes out clean. Cool for 5 mins. before removing from the pans to wire racks to cool completely. Place white chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool for 30 mins. or until ganache reaches a spreading consistency, stirring occasionally. Spread over Brownies, sprinkle on toasted coconut shreds (if you like), and serve with a big ol' SMILE!!

Enjoy the Superbowl!!!!!!!!!!

Love,

MM

Meat Lover's Snack Mix

This is a wild mix of salted meats, salted nuts, and hot sauce (serve with lots of water - wha wha wha):
(8 servings)

1&1/4 cups wasabi-coated green peas
3/4 cup salted peanuts
3 pepperoni-flavored meat snack sticks (1-1/2 oz. each), cut into bite-size pieces
2 oz. beef jerky, cut into bite-size pieces
1/2 cup ranch* flavored corn nus
1/2 cup Rice Chex
1/2 cup Multi Grain Cheerios
1/2 cup crunchy cheese puff snacks
2 T. finely chopped sun-dried tomatoes (not packed in oil)
1/3 cup canola oil
1&1/2 t. chili powder
1/1/2 t. onion powder
1/2 t. Tabasco* sauce
1/2 t. Ponzu Citrus Sauce* or soy sauce
1/4 t. seasoned salt (Johnny's*)

Combine the first nine ingredients in a large bowl. in a small bowl, whisk the oil, chili powder, onion powder, pepper sauce, soy sauce and seasoned salt. Drizzle over cereal mixture and toss to coat. Spread onto a greased 15x10x1" rimmed baking pan. Bake at 250 for 50 mins., stirring every 10 mins. Cool completely on a wire rack. Store in an air tight container.

Be TRUE today!

Love,

MM

FIVE Cheese Spinach and Artichoke Dip

 I will bet the ranch that they will ask you to make this again next time:
(16 servings)

1 jar (12 oz.) roasted sweet red pepper strips*
1 jar (6&1/2 oz.) marinated quartered artichoke hearts, drained*
1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
8 oz. FRESH mozzarella cheese, cubed
1&1/2 cups (6 oz.) shredded Asiago cheese
2 pkg. (3 0z. each) cream cheese with chives*
1 cup (4 oz.) crumbled feta
1/3 cup shredded provolone
1/3 cup minced fresh basil
1/4 cup finely chopped red onion
2 T. light* mayo
2 garlic cloves, minced
Cooking spray
Assorted crackers

Drain peppers, reserving 1 T. liquid; chop. Drain artichokes reserving 2 T. liquid; coarsely chop. In a 3 qt. slow cooker coated with cooking spray, combine spinach, cheeses, basil, onion, mayo., garlic, artichoke hears and peppers. Stir in reserved pepper and artichoke liquids. Cook on high 2 hours. Stir dip; cook 30-6- mins. longer. Stir before serving. Serve with a variety of crackers or a sliced baguette*.

"Can't we all just get along??"

Have FUN today!

Love,

MM