Apple Cinnamon Streusel Muffins with Butter Pecan Topping

Talk about aroma!! This one is right up your alley, Al:
(serves 12)

EVOO cooking spray
2 cups plus 3 T. white-whole wheat, divided
2/3 cup plus 3 T. organic evaporate cane juice, divided (or sugar*)
1/4 cup raw unsalted pecans, finely chopped
2 t. ground cinnamon, divided
1/2 t. plus 1/8 t. sea salt
1/4 t. plus 1/8 t. ground nutmeg
2 T. butter*, melted
2 t. baking powder
1/2 t. baking soda
1 6&1/2 oz. your choice of apple*, peeled and chopped into 1/4" chunks (1&1/2 cups)
1 large egg
1 cup reduced-fat buttermilk
1 cup unsweetened applesauce
3 T. canola oil*
Paper muffin liners

Preheat oven to 375. Line a 12 count muffin tin with paper liners, and mist surface of tin around liners with cooking spray. Prepare topping: In a small bowl, combine 3 T. flour, 3 T. cane juice, pecans, 1/2 t. cinnamon, 1/8 t. salt, and 1/8 t. nutmeg. Drizzle with butter and stir with a fork until moistened. Set aside. In a large bowl, whisk together remaining 2 cups flour, 2/3 cup cane juice, 1&1/2 t. cinnamon, 1/2 t. salt, 1/4 t. nutmeg, baking powder and baking soda. Stir in apple. In a medium bowl, whisk egg; add buttermilk, applesauce, and oil, and whisk until combined. Add liquid mixture to flour mixture, and stir until just moistened. Divide batter among muffin cups, filling almost to top. With your fingers, crumble topping over muffin batter, dividing evenly. Bake until edges are lightly browned and a toothpick comes out clean when inserted in center, 20-25 mins. Cool in pan for 3 mins., then transfer to a wire rack. Best served warm - slathered with soft butter = YUMOLA!!

"Love the overlooked" today!

And, have FUN.

Love,

MM

Savory Smoky Ham and Pesto Pinwheels

Saw this one in the PCC Market flyer, and wanted to share it with you:
(makes about 20 pinwheels - serves 10)

1 sheet frozen puff pastry, thawed
Flour, for dusting
4 T. prepared pesto (freeze any left over in an ice cube tray*)
1/2 cup freshly* grated Parmesan cheese
4 oz. thinly sliced Black Forest* ham
1 egg mixed with 1 T. water, for egg wash
2 sheets of parchment paper

Preheat the oven to 400. Line two baking sheets with parchment paper. Roll out puff pastry on a lightly floured surface, just to smooth. Spread pesto evenly across the dough and sprinkle with Parmesan. Arrange ham slices over the top. Starting at the short end of the dough, roll up like a jelly roll. Slice into 1/2" thick rounds and place on the prepared baking sheets 1" apart. Brush with egg wash. If the dough is very warm, chill in the refrigerator for 15 mins. Bake until golden and puffed around edges, 15-20 mins. Transfer to a wire rack to cool for 10 mins. before serving.

"If you don't dream, you get old." ~ Sugar Ray Leonard

Have FUN today!!

Love,

MM

Florida "Rueben" Sammie with Brussels Sprout Slaw and Creamy Thousand Islands Spread

A great Lenten culinary treat:
(serves 4)

Sandwich:
1/2 t. grape seed or safflower oil (I'm sure canola would work just fine*)
16 oz. boneless, skinless mahi mahi or Atlantic cod fillet, or halibut* - if you can afford it -
       cut into 4 pieces
1/2 t. freshly* ground black pepper
1/4 t. coarse Kosher* salt
4 whole grain rolls buttered* and toasted or grilled*
4 slices aged* Swiss, Jarlsberg or Gruyere* cheese

Slaw:
8 oz. Brussels sprouts, trimmed and halved
1 carrot, peeled and chopped into thirds
1/4 cup roasted unsalted hazelnuts, chopped
3 T. red wine vinegar
3 T. Dijon mustard
1 T. honey
1/2 t. poppy seeds*

Spread:
1 dill pickle or three conhicorns*, minced
1/2 cup plain Greek yogurt or sour cream*
2 T. minced sweet onion
1 T. unsalted tomato paste

Prepare the slaw: In a food processor, shred Brussels sprouts, carrot and hazelnuts; transfer to a large bowl. In a small bowl, whisk vinegar, mustard and honey until well combined. Add to Brussels sprouts mixture and toss to coat. Cover and refrigerate until needed, at least 10 mins. In a large grill pan or skillet, heat oil on med.-high. Season fish with pepper and salt. Add fish to pan and cook, turning once, until flesh flakes easily with a fork, 3-4 mins. per side. Meanwhile, prepare spread: In a clean small bowl, whisk all spread ingredients together til well blended. On each roll, add 1 fillet fish, 1 slice of cheese, 1/2 cup slaw and 2 T. spread. Serve with Lays Potato Chips*.
Note: recipe yields extra slaw that may be kept in an airtight container for up to 4 days.

"The two traits you need the most today are receptivity and attentiveness."

Have FUN and Happy Friday!!

Love,

MM
.

Charred Lettuce and Grilled Flank Steak Salad with Orange Shallot Vinaigrette

This one caught my eye cuz I LOVE charred lettuce!! It's a "sumptuous, scrape-the-plate meal."
(serves 4)

8 fingerling potatoes, scrubbed and halved lengthwise (about 10 oz.)
EVOO* cooking spray
1/2 t. dried oregano
Flake* sea salt and freshly ground pepper, to taste
One sheet of parchment paper
2 cups grape tomatoes, halved lengthwise
Zest and juice of 1 large orange (about 1/2 cup juice) use a Cara Cara* - if you can find one
1 shallot, minced
2 T white balsamic vinegar (I get this at Trader Joe's*)
1 T. EVOO
2 t. raw honey
1 t. Dijon mustard
1 T. chopped fresh tarragon leaves (Plant that Herb Garden today!!!*)
8 oz. flank steak, trimmed of fat
Johnny's Garlic Seasoning*, to taste
Mrs. Dash Lemon Pepper*, to taste
4 hearts of romaine lettuce
1/4 cup toasted unsalted walnut pieces
1/3 cup crumbled blue cheese, or goat cheese*

Preheat oven to 425. Mist potatoes with cooking spray and season with oregano, S&P. Arrange potatoes, cut side down, on 1 side of a parchment-lined baking sheet and roast for 10 mins.
Add tomatoes to second side of sheet, mist with cooking spray, and season with S&P. Return sheet to oven and roast for 25 mins. more until potatoes are fork-tender and golden, and tomatoes are lightly charred and shriveled. Set aside. Meanwhile, prepare vinaigrette: Whisk together orange zest and juice, shallot, vinegar, oil, honey, Dijon, and tarragon. Season with S&P. Mist a grill or indoor grill with cooking spray and heat to med.-high. Season steak with Johnny's and lemon pepper. Mist with spray. Grill steak to desire doneness; 4-6 mins. per side (for med. rare). Transfer to a cutting board or plate and cover loosely with foil to rest. Keep grill pan on med.-high. Trim a small piece from root end of romaine, keeping leaves attached to root, then cut romaine in half lengthwise. Brush or toss romaine with about half of the vinaigrette. Working in batches, if necessary, add romaine to grill cut side down, turning occasionally, until charred on all sides, about 4 mins. Thinly slice steak across the grain. Arrange 2 romaine heart halves on each serving plate, cut sides up, and top evenly with steak, potatoes, and tomatoes. Drizzle with remaining dressing, and garnish evenly with walnuts and blue cheese.

"There is a common denominator in any form of greatness - reliability."

Have FUN today, and please pray for those grieving folks in Oso and Darrington, WA.

Love,

MM

Sweet and Savory Spaghetti Squash

A great main event or a fun side to accompany:
(serves 4-6)

1 large (4 lb.) spaghetti squash, halved lengthwise, and seeded
2 T. brown sugar
6 T butter
1/4 t. ground cinnamon
Flaked* Kosher* salt
Freshly* ground pepper
1/4 cup grated Parmesan
2 cups vegetable broth
1 t. honey
1 t. Italian seasoning

In one squash half, combine brown sugar, 3 T. butter, cinnamon, S&P. In the other half, combine 2 T. cheese, 3 T. butter, S&P. Place both in a 9x12 baking dish and add broth to bottom of the pan. Cover with foil and bake at 450 until tender when poked with a knife point, about 50 mins. Scrape into strands with a spoon or a fork (keep them still in the shell). Drizzle the sweet half with honey, and the savory with Italian seasoning and remaining cheese.                                                                                                                                                                                         

"Let Thankfulness temper all your thoughts" today, and have FUN!!

Love,

MM

Simple Whole Roast Chicken

The unique combination of ingredients makes this chicken dish DELISH, and leftovers are fantastic for sammies, salads, and Mexican dishes:
(serves 6)

2 T. Kosher* salt
1 t. white sugar
1/4* t. ground cloves
1/4* t. ground allspice
1/4* t. ground nutmeg
1/4* t. ground cinnamon
1 (4 lb.) whole chicken
5 cloves garlic, crushed
EVOO cooking spray*

In a bowl, mix all dry spices. Rinse chicken and thoroughly* pat dry with paper towels. Rub seasoning mixture all over chicken, including the cavity. Cover chicken and place in refrigerator for 24 hours. Remove from fridge, and let it come to room temperature. Preheat oven to 500. Stuff chicken cavity with garlic. Place chicken, breast side down, on a sprayed rack in a roasting pan. Roast 15 mins. Reduce heat to 450, and continue roasting 15 mins. Baste chicken with pan drippings; reduce heat to 425, and continue roasting 30 mins. or until a thermometer stuck in the deepest part of the thigh reaches 165-170. If you want the breast to brown, turn that side up for the last 15 mins. of cooking time. Let stand 20 mins. before carving. I would serve lemon pepper orzo* and buttered white corn* to complete this feast.

"Love...always protects."

All our thoughts and prayers are with you this morning, Al!!

Love,

MM

Loaded Flank Steak

Fast, Fancy, and GREAT for the grill:
(serves 6)

1/2 cup butter, softened
6 smoked* peppered* bacon strips, cooked and crumbled
3 green onions, chopped
2 T. ranch salad dressing dry mix
1/4 t. Kosher* salt
1 beef flank steak (1&1/2-2 lbs.)
Montreal (low sodium*) steak seasoning.

In a small bowl, heat the first five ingredients. Cut a pocket horizontally in steak; fill will butter mixture. Sprinkle both sides of steak with Montreal seasoning, and grill, covered, over med. heat or broil 4" from heat 5-7 mins. on each side or until meat reaches desired doneness (for med.-rare, and instant read thermometer should read 140-145, med., 160, well-done (the horror!), 170). Let stand and rest at least 5 mins. before serving to let the juices redistribute. To serve, thinly slice across the grain. Throw some corn on the cob on the grill to accompany, and bake some russets. Sounds YUMOLA to me!!!

"A caring word can accomplish more than we could ever imagine."

Have FUN in the SUN today!!

Love,

MM

Browned Butter Sweet Onion-Fennel Gratin with Ham

They'll be talking about this one! Here's the rule of thumb on picking onions: the flatter, the sweeter. Look for fat, wide onions that are flat on the bottom and round on top.
(serves 8)

4 T. butter
3 medium fennel bulbs, trimmed, cored, and sliced crosswise
3 stalks celery, sliced
2 large Vidalia, Walla Walla*, or Maui Sweet* onions, cut crosswise into 1/2" thick slices
6 oz. Gruyere cheese, shredded (1&1/2 cups)
1/2 lb. smoked ham*, diced
1/4 cup whipping cream
1/4 t. Kosher* salt
1/4 t. freshly* ground pepper
2 T. snipped fresh dill plus dill sprigs for garnish
1/2 cup coarse Italian bread crumbs
2 T. finely chopped hazelnuts
Cooking spray*

Preheat the oven to 375. In a saucepan, cook 3 T. putter over med. heat 7 mins. until light brown; remove from heat. Arrange half the fennel and celery in a 2 qt. baking dish spritzed with cooking spray. Top with half the onion slices. Sprinkle with 1/2 cup of the cheese and 1/2 of the diced ham. Repeat layers. In the saucepan, whisk together browned butter, cream, dill, and S&P; drizzle over casserole. Cover tightly with foil. Bake 45 mins. Meanwhile, in a small bowl melt remaining butter in microwave. Add bread crumbs and nuts: toss to coat. Uncover baking dish; sprinkle remaining cheese, ham, and breadcrumb mixture over top. Bake, uncovered, 30-35 mins. or until veggies are tender. Let stand 15 mins. top with dill sprigs. Serve with warm garlic bread* and a wedge salad* with sweet grape tomatoes* and sliced cucumbers*.

"We can accomplish more together than we can alone."

Have FUN today!! Frolic outside.

Love,

MM

Shrimp-Mango Stir-Fry with Rice Noodles, and Cucumber Salad

Happy Friday!!
(serves 4)

Shrimp Mango Stir-Fry:
5 oz. uncooked rice noodles
3 T. water
4 t. fresh lime juice
2 t. brown sugar
2 t. fish sauce
1/2 t. cornstarch
1/8*-1/4 t. crush red pepper flakes
1/4 t. freshly ground pepper
12 oz. large shrimp, peeled and deveined
1 T. canola oil, divided
1 cup sliced sweet* onion
1 cup sweet red bell pepper, sliced
1 T. minced peeled fresh ginger (keep the knob in the freezer*)
1 cup cubed peeled ripe champagne* mango
1/2 cup torn fresh lemon* basil leaves (it's SPRING, so I encourage you to plant an herb garden*)

Shaved Cucumber and Red Onion Salad:
3 T. seasoned* rice wine vinegar
1 T. toasted* sesame oil (you can find this at Trader Joe's)
1 t. Sugar in the Raw*
1/4 t. freshly ground pepper
Dash of Kosher* salt
2 cups thinly sliced Persian* or English* cucumber (do not peel*)
1 cup very thinly sliced red onion

For the stir-fry:
Prepare the noodles according to package directions. Drain. Combine 3 T. water and next 4 ingredients (through cornstarch) in a small bowl, stirring with a whisk. Set aside. Combine red pepper, black pepper, and shrimp in a medium bowl; toss to coat. Heat a wok or large skillet over high heat. Add 1&1/2 t. oil to pan; swirl to coat. Add shrimp mixture; cook 3 mins. or until shrimp are almost done, turning once. Remove shrimp mixture from pan. Add remaining 1&1/2 t. oil to pan; swirl to coat. Add onion, bell pepper, and ginger; cook 2 mins., stirring occasionally. Return shrimp mixture and juice mixture to pan and juice mixture to pan. Add mango; cook 1 min. or until liquid thickens slightly and shrimp are done. Sprinkle with basil. Serve over noodles.

For the salad:
Whisk together the first 5 ingredients in a medium bowl. Add cucumber and onion, toss to coat. Cool in fridge til serving*.

"Rejoice and be Thankful" today. And have FUN!!

Love,

MM

Prosciutto, Pasta, and Peas

Happy First Day of SPRING!!!!! This is a great way to get your kids (of any age) to eat their veggies, and come back for more:
(4 servings)

1 cup dried ditalini pasta (tiny tubes the size of peas)
2 cups shelled peas (either fresh or frozen) - I like the frozen petite peas at Trader Joe's*
1/2 cup loosely packed fresh basil leaves
1 shallot, peeled and quartered
1/4 cup finely shredded Parmesan cheese
1 T. butter
1/4 t. Kosher* salt
1/4 t. freshly* ground pepper
2 oz. thinly sliced prosciutto
1/4 cup whipping cream
Baby salad greens

Cook pasta according to package directions in salted* water, adding 1 cup of the peas the last 2 mins. of cooking. Reserve 1 cup pasta water. Drain pasta and peas, and set aside. In a food processor, combine remaining peas (if using fresh peas, blanch in boiling water 2 mins. before processing), basil, shallot, 2 T. of the Parmesan, and S&P. Add 1/2 cup of the reserved pasta water. Cover; process until nearly smooth. Set aside. In a large skillet, heat butter over med. heat. Add prosciutto; cook 2-3 mins. or until crispy. Remove to paper towels to drain. Cut into strips. Add cream to skillet; bring to boiling. Boil gently, uncovered, 1 min. Add pasta mixture, blended pea mixture, and remaining 1/2 cup pasta water. Toss gently until heated through. Top with prosciutto, remaining Parmesan, and baby salad greens. Toss to coat. Serve with baby carrots, and cold red grapes.

Evaluate your focus today, and make sure you are going in the right direction. Don't forget to have FUN!!

Love,

MM

*Denotes my suggestions, additions, or changes to the original recipe. If the title is preceded by "MM's", it is totally my recipe that I have made up (info. for my new readers).

Herbed Chicken and Tomatoes

Talk about FRAGRANT:
(6 servings)

8 oz. whole grain* pasta, such as spaghetti or linguine
!&1/2 T. fresh* basil, hand torn*
1&1/2 t. Johnny's Garlic Seasoning*
1&1/2 t. fresh* rosemary leaves, chopped*
3 T. flour, divided
1&1/2 lbs. thin-sliced boneless skinless chicken breasts, rinsed and patted dry with paper towels*
2-3 T. veg. oil, divided
1 small sweet* onion, finely chopped
1 can (14&1/2 oz.) petite fire-roasted* diced tomatoes, drained
1&1/2 cups unsalted or low-sodium chicken broth or stock
2 T. half and half
Shaved Parmesan*

Cook pasta as directed on package. Drain well. Meanwhile, mix seasonings and herbs in shallow dish. Reserving some for later in the dish. Stir 2 T. flour into remaining seasoning mixture in a shallow flat bowl. Dredge chicken through mixture - turning to coat. Shake of excess, and discard any leftover seasoned flour. Heat one T. oil in a large skillet (cast iron is best*) on med. heat. Add chicken in batches; cook 2 mins. per side or until golden brown and cooked through. Add additional 1 T. oil as needed. Remove chicken from pan to a platter, and keep warm. Heat remaining 1 T. oil in skillet. Add onion; cook and stir 3 mins. or until softened. Stir in 1 T. flour. Add tomatoes, stock and reserved seasoning mixture; bring to a boil, stirring occasionally. Reduce heat to med.-low, simmer 5 mins. Stir in half and half. Return chicken to skillet, cook until heated through. Serve over pasta. Top with shaved Parmesan*, and roasted asparagus* with a balsamic glaze*.

Today, "Pause before responding to people or situations."

 And,     "Be careful of the words you speak,
               And, keep them soft and sweet.
               For you never know from day to day,
               Which words you'll have to eat."
          
Make sure to have FUN!!

Love,

MM

Slow Cooker Country-Style Pork Loin Roast

If you like pork, this one's a winner:
(8 servings)

1 3lb. boneless pork loin roast, rinsed*
1/2 cup all-purpose flour
1 t. onion powder
1 t. Johnny's Garlic Seasoning*
1 t. ground mustard
2 T. canola oil
2 cups low-sodium chicken broth
1/8-1/4 cup cornstarch
1/4 cup cold water

Cut roast in half. In a large resealable bag, combine the flour, onion powder, Johnny's, and mustard. Add pork, one portion at a time, and shake to coat. (I remember, as a little kid, shaking the paper bag filled with chicken parts, S&P, and flour for my mom - to help). In a large skillet, Al, brown pork on all sides. Place in a large crock pot, cover and cook on low for 5-6 hours or until tender. Remove and keep warm. Let rest 10-15 mins. before slicing.  To make gravy: strain cooking liquid, reserving 2&1/2 cups. Skim the fat off liquid. Transfer to a small saucepan. Bring to a boil. Combine corn starch and water in a small bowl til smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 mins. or until desired consistency is reached. I would serve this with roasted garlic mashed potatoes and buttered sweet white corn.

"Trust God in all circumstances".

Have FUN today!!

Love,

MM

Mint Patty Cake

Couldn't resist telling you about this one!! "Every slice of this dreamy layer cake it full of cool peppermint".
(serves 16)

Cake:
1 regular size devil's food cake mix
1&1/3 cups water
3 eggs
1/2 cup canola oil
1 t. mint extract

Frosting:
4 cups white chocolate* chips
1 cup heavy whipping cream
2 T. butter
9 chocolate covered peppermint patties, finely chopped
Additional peppermint patties for decoration

In a large bowl, combine first five ingredients; beat on low speed for 30 secs. Beat on med. for 2 mins. Pour into 3 greased and floured 9" round cake pans. Bake at 350 for 18-22 mins. or until a toothpick inserted in the center comes out clean. Cool for 10 mins. before removing to wire racks to cool completely. To make frosting: place white chocolate chips in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Stir in butter. Chill for 30 mins.; stirring once. Beat on high for 2-3 or until soft peaks form and frosting is light and fluffy. Set aside 2&1/2 cups for frosting. Stir chopped patties into remaining frosting. Place one cake layer on a serving plate; spread with half of the pepper mint patty filling. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with reserved frosting. Store in the fridge. Decorate with additional patties placing them vertically around the edge of the top. Serve with an Irish Coffee!!

"Peace be with you today".

Dance an Irish jig!!

Love,

MM

Reuben Rolls

Another corned beef recipe cuz it's St. Paddy's Day!! An empty plate will tell you this one's a hit:
(48 servings)

1 package (8 oz.) cream cheese, softened
3 T. spicy brown mustard
1/4 t. prepared horseradish (I use Beaver's Hot*)
5 flour tortillas (10"), room temp.
14 oz. thinly sliced corned beef
15 thin slices of Swiss cheese
1 can (14 oz.) sauerkraut, rinsed and drained will
Thousand Island dressing

In a small bowl, beat the cream cheese, mustard, and horseradish until blended. Spread a heaping teaspoonful of cream cheese mixture over each tortilla. Layer each with eight slices of corned beef, 3 slices of cheese, another  heaping teaspoonful of cream cheese mixture, and 1/2 cup sauerkraut. Roll up tightly, and enclose in plastic wrap. Chill for 1 hour. Cut each roll-up into 1/2" slices. Serve with a bowl of thousand island dressing for dipping, and some crisp dill pickle spears.

An Irish Blessing:

"May the road rise up to meet you,
 May the wind be always at your back,
 May the sun shine warm upon your face,
 The rain fall soft upon your fields,
 And, until we meet again,
 May God hold you in the palm of His hand."

Have FUN today!!

Love,

MM

Corned Beef, Coleslaw, and Swiss Open Faced Sammies

I am going to make these using my leftover corned beef that I am making in the crock pot tomorrow (for recipe, see my blog 3/16/13). I plan to use Black Rye Sour Dough bread from Trader Joe's - Whooooey!!
(serves 4)

2 cups cole slaw mix
3 T. sour cream
4 T. light* mayo.
1 T. horseradish sauce
1 t. yellow* mustard
1/8 t. Kosher* salt
4 slices rye bread
1/2 lb. thinly sliced corned beef
8 slices Swiss cheese

Place cole slaw mix in a small bowl. Combine the sour cream, mayo., horseradish sauce, mustard, and salt in another bowl. Pour over cole slaw mixture. Toss to coat. Placer bread slices on an ungreased baking sheet. Broil 4" from heat for 2-3 mins. on each side or until toasted. Layer with corned beef, coleslaw mixture and cheese. Broil for 2-3 mins. or until cheese is melted.

Savor EVERYTHING today!!!!

Love,

MM

Tuna Boat

This "Line-fighting" lunch delivers omega-3's to promote skin suppleness, wrinkle-reducing vit. C, and 10 grams of bell-banishing fiber:
(serves 1)

1 (3 oz.) can low-sodium* light Tuna in water, drained
1 radish, thinly sliced
1 scallion, sliced
2 T. chopped sweet yellow pepper
1 T. sliced almonds
2 t. Ponzu Citrus Sauce* or low-sodium soy sauce
1/4 t. toasted sesame oil
1/4 t. lemon juice*
1/2 avocado
5 Reduced Fat Triscuits

Mix first five ingredients in a bowl. Whisk together dressing, and pour over the tuna/veg. mixture. Serve in the avocado half with Triscuits, and pat yourself on the back!!

BREATHE deeply today, and have FUN!!

Love,

MM

Smothered Swiss Turkey Burger on Pretzel Buns*

NICE alternative for beef for your Friday burger:
(serves 4)

2 shallots, quartered
1 pkg. sliced crimini* mushrooms
1 lb. ground turkey
1/4 t. ground sage*
1/4 t. thyme leaves*
1/2 t. Kosher* salt
1 T. EVOO
4 slices Swiss cheese
1 T. butter
1 T. flour
1 cup low sodium* beef broth
1 T. heavy cream (or half and half*)
S&P to taste
Pretzel buns*, toasted - if desired

Pulse shallots in food processor until chopped; put half in a small bowl. To the processor, add 1/2 pkg. of the mushrooms; pulse into bits. Blend and form mushroom mixture. In a large bowl, add turkey, mushroom mixture, sage, thyme, and Kosher salt, and form into four patties. In a large skillet, heat olive oil on med. high, and add burgers. Cook 8-10 mins. or until 165, flipping once. Transfer to a plate. Top each with a slice of Swiss, and cover with foil* to keep warm. Melt the butter in a skillet on med. Add remaining shallot and the rest of the sliced mushrooms; cook 5 mins. Stir in flour; cook stirring constantly for 30 sec. Add beef broth; cook 5 mins. or until thickened. Add cream and S&P. Serve on the buns with some tangy deviled egg potato salad, cold fresh fruit, and cornichons (tiny French pickles).

"There is an intricate connection between receiving and believing."

Happy Friday - have FUN today!!

Love,

MM

Spinach and Orzo Salad

This is what I made for my lunch today:

Cooked in low-sodium chicken broth and water, drained, rinsed, and cooled orzo
Baby spinach, hand torn into small pieces
1 orange baby sweet pepper, diced
1 red baby sweet pepper, diced
Pine nuts
Grilled marinated artichoke quarters, chopped plus liquid from the jar (EVOO)
Diced red onion
Fresh basil, hand torn
Pitted black olives, sliced
Cubed feta
Mrs. Dash's Lemon pepper
Crystallized lemon
White balsamic vinegar

Mix together and chill = YUMOLA!!

"Learn to live above your circumstances so you will be armed to face this seemingly endless flow of problems with good cheer."

Have FUN today!!

Love,

MM

Halibut and Veggie Packets

Hooray - Halibut's back in town - tis the season:
(4 servings)

1&1/2 cups julienned carrots
1&1/2 cups fresh snow peas
2 green onions, cut into 2" pieces
4 halibut fillets (6 oz. each)
2 t. lemon juice
1/4 t. each Kosher* salt and freshly ground pepper
1/4 t. dried thyme
1/2 t. freshly snipped dill fronds*
4 t. butter

Preheat oven to 450. In a small bowl, combine carrots, snow peas, and onions. Cut parchment paper or heavy-duty foil (so this is good for the grill or camping) into four 18x12" pieces; place a fish fillet off center on each. Drizzle with lemon juice and top with carrot mixture. Sprinkle with seasonings, dot with butter. Fold parchment paper over fish. Bring edges of paper together on all sides and crimp to seal, forming a large packet. Repeat for remaining packets. Place on baking sheets. Bake 10-15 mins. or until fish flakes easily with a fork. Open packets carefully to let seam escape, and eat dinner right out of the packet, if you like!!

"Trust is the central strand that connects the links of waiting and hoping and turns them into a strong chain".

Have FUN today!!

Love,

MM

Warm Lemon-Almond Souffles

There is nothing intimidating about these zesty beauties (except maybe finding almond meal):
(serves 6)

2 t. coconut oil
4 large eggs, yolks and whites separated
3 T. honey, softened
1 lemon, zested and juiced (1 T. zest, 3 T. juice)
3 T. almond meal
1/4 t. Kosher* salt

Preheat the oven to 350. Grease six 4 oz. ovenproof ramekins with coconut oil up to rim. Chill ramekins in the refrigerator. Whisk together 3 egg yolks, honey, lemon zest, lemon juice, and almond meal in a med. bowl (reserve extra egg yolk for another use). Beat 4 egg whites and salt with electric mixer til stiff peaks form. Fold meringue into egg yolk mixture with spatula. Fill ramekins two-thirds full, and bake 10-12 mins. or until puffy and golden brown. Serve immediately with a hot cup of coffee or tea. Great for brunches!!

"Walk by faith not by sight today".

Love,

MM

Roasted Cauliflower with Balsamic Glaze and Shaved Parm.

Bonus! I am making this right now, and it smells AMAZING in here!!!!

1/2 head of cauliflower, cut into small "steaks" - 1/2" slices
EVOO
Johnny's Garlic Seasoning
Trader Joe's Balsamic Glaze
Shaved Parmesan

Preheat oven to 400. Arrange cauliflower on a baking sheet. Drizzle with EVOO, and turn to coat. Sprinkle liberally with Johnny's. Roast until tender and starting to turn a little brown. Drizzle with the balsamic glaze, and top with parm. shavings. Return to oven (with the heat turned off) til the cheese melts. Gonna be YUMOLA!!

Love,

MM

Apple, Cheddar, and Mushroom Monte Cristos

 A Marvelous one for a Meatless Monday:
(serves 4)

6 T. butter, plus more as needed
1/2 lb. crimini* mushrooms, sliced
2 Granny Smith* apples, peeled and thinly sliced  - squirted with lemon juice*
1 T. fresh thyme, chopped
Kosher* salt and freshly ground* pepper
A pinch of freshly grated nutmeg
1/4 cup Calvados or other brandy
1/2 cup crème fraiche
2 T. Dijon mustard
8 slices multi-grain* bread
16 thin slices of sharp* cheddar
3 eggs
1/2 cup whole milk

Heat 2 skillets over med. heat. Add 2 T. butter to each. When the foam subsides, add the mushrooms to one skillet, and the apples to the other. Cook the mushrooms until tender, 4 mins. Add the thyme, S&P. Meanwhile, cook the apples until tender, 5 mins; season with nutmeg. Add the Calvados; then, using a long kitchen match or barbecue lighter, ignite the alcohol (make sure to step back*). Turn off the heat and let the flame subside. In a small bowl, mix the crème fraiche and mustard. Slather on 4 bread slices. Top each with 2 cheese slices, mushrooms, apples, 2 more cheese slices, and the remaining bread. Wipe the skillets clean. In a medium bowl, whisk the eggs and milk; season with S&P. Coat the sandwiches in the egg mixture. In the skillets, melt the remaining butter over med., and cook the sandwiches  until golden on both sides, adding more butter as needed, about 2 mins. per side. Cut in half on the diagonal, and divide among plates. Serve with cold red grapes and Lay's potato chips.

Make someone's day - today!!

Love,

MM

Buttermilk Fried Chicken Thighs and Drumsticks

Fried chicken this way doesn't get much better!! This one is for you, Ro:

3 lbs. chicken thighs and drumsticks
1&1/2 cups buttermilk
1 cup all-purpose flour
1 t. smoked* paprika
1 t. onion powder
1 t. celery salt
1/2 t. pepper
Kosher salt*
Vegetable oil, for frying

Wash chicken well, and pat dry with paper towels. Season with S&P. In a large bowl, combine chicken and buttermilk. Refrigerate at least 3 hours. Mix together flour with the rest of the dry ingredients in another large bowl. Drain chicken and pat dry; coat in flour mixture - shaking off excess. Pour veg. oil into a 12" cast-iron skillet to a depth of 1/4 inch. Warm over med. until a drop of water from your finger into the oil sizzles. Gently lower chicken into oil, frying in batches so they won't be crowded, until done, 20-30 mins. per batch; turning occasionally and covering skillet for the first 15 mins. Drain on paper towels and serve with your fav. potato salad and crisp coleslaw.

Notice the wonder of Nature today, and have FUN doing it!

Love,

MM

Sauerbraten

Sauerbraten is wonderful, but note that you'll need to start marinating the meat two days ahead, so think of this as a delicious culinary project:
(serves 8)

Marinade:
2 sweet* onions, chopped
2 carrots, peeled and chopped
2 celery ribs, chopped
2&1/2 cups good* (as in one you would like to drink*) dry red wine
1 cup water
12 whole cloves
1 T. mustard seeds
2 bay leaves
2 T. Sugar in the Raw*
2 T. Kosher* salt
1 T. lightly crushed black peppercorns

Meat:
4&1/2 lb. boned, rolled and tied-top round beef roast
3 T. EVOO
2 carrots, peeled and chopped
1 sweet* onion, chopped
10 Gingersnaps, finely crushed (put them in a zip-lock bag, and smash with a rolling pin or can*)
Kosher salt
Freshly ground pepper

To make the marinade: In a medium saucepan, combine all the ingredients and bring to a boil over high heat. Boil for 2 mins. Remove fro the heat and let cool. Place the roast in a zip-lock bag and pour in the marinade. Seal the bag and put it in another bag to prevent leakage. Refrigerate, turning every 12 hours for 2 days.

To cook the meat: Preheat the oven to 300. Remove the meat from the marinade, and reserve the marinade. Blot the beef with paper towels. In a large Dutch oven, heat the oil over med.-high heat. Brown the beef on all sides, about 5-8 mins. Using long tongs, transfer the beef to a plate. Add the carrots and onion to the pot and sauté for about 5 mins. or until softened. Return the meat to the pot. Strain the marinade over the meat and braise for about 3&1/3-4 hours, until meat is tender; turn the meat half way through cooking process. Test by sticking a fork in the meat - it should come easily. Transfer the meat to a cutting board, and let stand for 20 mins. (covered with foil*); set the pot aside. Slice the meat and place in a deep heat-proof serving dish.

To finish the sauce: Add the gingersnaps to the pot and boil over med.-high heat for about 3 mins. or until slightly thickened. Season with S&P, if necessary. Pour the sauce over the meat serve immediately with German spatzle, and dilled green beans.

Make sure to take some time for YOU today!! And, have FUN doing it.

Love,

MM

"Gunfighter Eggs" Casserole

This'll get you going:

1-2* cans mild chopped green chiles
2 eggs per person, whisked well*
1 lb. chorizo* sausage (adjust this amt. depending on no. of people)
3/4-1* cup shredded pepper Jack cheese
Sliced Roma* tomatoes, sliced

Grease casserole dish. Cook chorizo, breaking into crumbles, and drain well. Spread green chiles on bottom of dish. Top with chorizo, pour egg mixture over all. Top with cheese and tomato slices. Bake for 40 mins. at 350. Serve with fresh cut fruit*, and toasted sour dough English muffins*.

Jump for Joy today!!!!!!

Happy Friday.

Love,

MM

Crock Pot Lemon Chicken with White Beans*

This is what I am making for dinner:
(serves 4 -  maybe I will share with my peeps!)

2 sweet* onions, diced
1 can small white beans*, drained and rinsed well*
1 lb. boneless skinless chicken thighs* or breast tenderloins
4 cloves of garlic, minced
3/4 t. Kosher salt
1&1/2 t. Italian seasoning
2 T. butter*, cut into pieces
Juice from 1 lemon
Fresh parsley

Place onions, garlic, and beans in the bottom of the crock pot. Top with chicken. Sprinkle with salt and Italian seasoning. evenly top with butter pieces. Squeeze lemon over all, cover, and cook on high for 3-4 hours or 7-8 on low til chicken is done. Sprinkle with parsley and additional lemon juice, if desired.

"Forget your complaint, and put a smile on your face today!"

Love,

MM

Editor's note: this was really good!! I also added a splash of white wine, shook on some crystallized lemon, and threw in some sliced mushrooms.

Colorful Quinoa Salad

Almost too pretty to eat:
(makes 8 servings)

Salad:
2 cups low sodium* chicken broth (or water)
1 cup quinoa, rinsed
2 cups baby spinach, stems removed, and thinly sliced
1 cup grape tomatoes, halved
1 med. English* cucumber, peeled, seeded, and chopped
1 med. sweet orange pepper, chopped
1 med. sweet yellow pepper, chopped
2 green onions, chopped

Dressing:
3 T. fresh* lime juice
2 T. EVOO
4 t. honey
1 T. grated lime peel
2 t. minced fresh ginger root
1/4 t. Kosher salt

In a large saucepan, bring chicken broth to a boil. Add quinoa. Reduce heat to low, cover, and simmer 12-15 mins. or until liquid is absorbed. Remove from heat; fluff with a fork. Transfer to a large bowl; cool completely. Stir in veggies. In a small bowl, whisk dressing ingredients til blended. Drizzle over quinoa mixture, and toss to coat. Refrigerate til serving.

"Hurry less. Notice more. Life is in the present."

Have FUN today!!!!

Love,

MM

New Orleans Beignets

If you can't make it to the Café Dumond (like Al and I did years ago) to sample these tasty treats, here's the recipe:
(makes 48)

1 pkg. (1/4 oz.) active dry yeast
1/4 cup warm water
1 cup evaporated milk
1/2 cup canola oil
1/4 cup sugar
1 egg
4&1/2 cups self rising flour
Coconut* oil, for deep frying
Confectioners' sugar

In a large bowl, dissolve yeast in warm water. Add the milk, oil, sugar, egg, and 2 cups of flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Do Not Knead. Cover and refrigerate overnight. Punch down dough. Turn onto a floured surface; roll into a 16x12" rectangle. Cut into 2" squares. In a deep electric skillet or deep fat fryer, heat oil to 375. Fry squares, a few at a time, until golden brown on both sides. Drain on paper towels. Roll warm beignets in confectioners' sugar, and serve with a cup of chicory coffee for a true New Orleans experience!!

Have FUN today!!!

Love,

MM

Jambolaya with Shrimp

Happy Fat Tuesday:
(serves 8)

4 T. butter
2 T. all-purpose flour
3 small sweet* white* onions, chopped
2* cloves of garlic, minced
1/2* cup smoked* ham, cut into strips
2 cups peeled, seeded, and diced fresh* tomatoes
1 t. dried oregano
2 cups uncooked white rice
3 cups low sodium* chicken broth, heated to boiling*
2 lbs. uncooked shrimp, peeled, deveined, and tails removed*

In a large saucepan, melt butter over low heat. Stir in flour until smooth. Stir in onion, garlic, and ham, and stir until onion is soft. Stir in tomatoes, and cook for 5 mins. Mix in oregano, rice, and hot broth. Cover and simmer until just a little liquid remains. Add shrimp, and stir to evenly distribute. Cook for 8 mins. or until rice is cooked and shrimp turns pink. Set a bottle of hot sauce on the table, a warm crusty loaf of bread, and "Laissez le bon temps rouler!" (Let the good times roll!)

Hope you get to catch some beads today.

Love,

MM

Spinach Po' Boy

A meatless Monday winner:
(serves 4-6)

1 loaf (8 oz.) French bread
1/3* cup softened butter, divided
1/2 T. garlic powder
1/3 cup chopped green onions
6-7* cups fresh baby spinach, de-stemmed, and coarsely chopped
1/8 t. freshly ground nutmeg*
1/8 t. Tabasco*
1/3* cup shredded sharp cheddar
1/3* cup shredded mozzarella
1/4 cup roasted red pepper strips* (optional)

Cut bread in half lengthwise, and spread cut sides with remaining butter. Set aside. In a large skillet, sauté onions over med. heat for 4-5 mins. or until tender. Add the spinach, garlic powder, Tabasco, and nutmeg. Cook and stir 3 mins. longer or until spinach is tender. Spread over bottom half of loaf; sprinkle with cheeses, and top with red pepper strips, if desired. Wrap in foil; place on a baking sheet. Bake at 375 for 20 mins. Open foil and bake 5 more mins. or until golden brown. Serve with ice cold red grapes* and baby carrots*.

Editor's note: French bread rolls can be used instead of the loaf.

Be full of JOY today, and have FUN!!

Love,

MM

Frozen Mocha Marbled Loaf

A showstopper:
(12 servings)

2 cups finely crushed Oreo cookies (about 20 cookies)
3 T. butter, melted
1 package (8 oz.) cream cheese, softened
1 can (14 oz.) sweetened condensed milk
1 t. vanilla extract
2 cups heavy whipping cream, whipped
2 T. instant coffee or espresso* granules
1 T. hot water
1/2 cup chocolate syrup
Mint leaves*

Line a 9x5 loaf pan with foil. In a med. bowl, combine cookie crumbs and butter. Press firmly onto the bottom and 1&1/2" up the sides of prepared pan. In a large bowl, beat cream cheese until light and fluffy. Add milk and vanilla, and mix well. Fold in whipping cream. Spoon half of the mixture into another bowl and set aside. Dissolve coffee in hot water; fold into remaining cream cheese mixture. Fold in chocolate syrup. Spoon half of the chocolate mixture over crust. Top with half of the reserved cream cheese mixture. Repeat layers. Cut through layers with a knife to swirl the chocolate (carefully, as pan will be full). Cover and freeze for 6 hours or overnight. To serve, lift out of the pan; remove foil. Cut into slices. Garnish plates with a mint leaf.

"The way to great patience is through great trials."

Goodbye MinneSNOWta and MinneCOLDa, but I will miss you, Al!!!

Love,

MM