Garlic and Cheese Biscuits

This is a "passed down" recipe out of Florida:
(yields 1 dozen)

2&1/2 cups Bisquick baking mix
4 T. cold butter
1 cup grated sharp* cheddar
3/4 cup cold milk
1/2 t. garlic powder

Butter topping:
2 t. melted butter,
1/2 t. garlic powder
1/4 t. dried parsley flakes
Pinch of Kosher salt

Combine Bisquick and cold butter with a pastry cutter or a large fork until butter pieces are about the size of small peas. Add cheese, milk and garlic and mix until well combined, but be careful not to over mix. Drop 1/4 cup portions onto an ungreased cookie sheet. Bake for 15-17 mins. or until tops are beginning to brown. While the biscuits are baking, combine the butter topping ingredients. After biscuits are done, brush on the butter topping.

"If you don't have Peace about something, don't do it!"

Have FUN today!!

Love,

MM

Tomatillo Chipotle Sauce

This is GREAT tasting - easy, spicy and smoky:

1 48 oz. can petite diced* tomatoes
1 medium red onion, sliced into 1/4" slices
1 chipotle pepper (7 oz. can of chipotle peppers in adobo sauce
1 tomatillo, diced
1 clove of garlic, 1/2 t. minced garlic from a jar, or 1/2 t. ground garlic

Mix together and serve with "scoop" type tortilla chips.

Editor's note: Had a wonderful time despite the series of rain squalls that lasted from stem to stern Sunday, but yielded 3 incredibly beautiful full rainbows!!! Ate VERY well, indeed. Lake Cushman resort is truly a paradise!!

"No one will learn anything at all unless they first lean humility."

Have FUN in the SUN today!!!

Love,

MM

Shoepeg Corn Casserole

I grew up in Iowa, and shoepeg corn was a FAV. of mine! "GREAT for potlucks and it smells wonderful while baking":
(8 servings)

2 cans shoepeg white corn, drained (or a bag of frozen, thawed*)
8 oz. cream cheese with chives*
Dash of garlic powder
1/4 cup milk (your choice of percentage - but "whole" makes it a lot creamier*)
1 small jalapeno pepper, diced (wear gloves, and remove seeds and pith)
1 stick of butter

Melt the butter and cream cheese in a glass casserole dish in the microwave. Mix well. Add the remaining ingredients to the cheese mixture, and combine well. Place in preheated 350 oven, and bake for 20 mins.

Happy Friday, and I am off to the Lake Cushman Resort (Olympic peninsula out of Hoodsport, WA), so no blogs til Tuesday. Be good and kind to each other til then, K?!

Love,

MM

Kraut Kropture

This is a grandma's (that she brought from Bavaria in the 1850's) recipe:
(serving amts. NA)

Backbone of a pig (or a pork roast or smoked* pork hocks)
Chilled*sauerkraut (natural probiatic - but only the chilled packages, per Linda Holbrook)
Pie dough
Kosher* salt
Freshly* ground pepper

Cook the pork in water until done, then season to taste. Remove the meat and bones from the water, and cut the meat into small pieces. Mix the meat with a like amt. of sauerkraut. Make a pie dough and divide it into two balls. Roll one out as large as will fit into a 9x13" baking pan. Put one half of the sauerkraut and pork mixture on the dough, then roll it into a long roll and place into the baking pan. Do the same with the remaining ingredients. Baste the rolls wit the juice that the meat was cook in. Bake at 350 for about 45 mins. Occasionally baste with more of the juice.

Notice EVERYTHING today!!

And, have FUN doing it.

Love,

MM

Greek Salmon Burgers on a Cedar Grilling Plank

Yes, you CAN grill burgers on cedar planks!
(makes 4 servings)

1 lemon
1&1/4 lbs. skinless salmon fillet, cut into 1" cubes
1 egg
2 green onions. trimmed and chopped
2 T. fresh golden* oregano leaves
1/2 slice white sandwich bread
Kosher* salt
Freshly* ground pepper
1/2 cup plain Greek yogurt
1/2 cup chopped seedless cucumber
4 Ciabatta buns, split, spread with butter*, and toasted
Lettuce leaves

Soak cedar grilling plant in water at least 1 hour before grilling; drain. Finely shred peel from lemon; juice lemon to get 1 t. Set aside. In a food processor combine salmon, egg, green onions, oregano, bread, half the lemon peel, S&P. Pulse 5 times or until mixture holds together, scraping sides as needed. Shape into four 3/4" thick patties. Cover; chill 30 mins. In a small bowl, stir together yogurt, cucumber, remaining lemon peel, lemon juice, S&P. Cover; chill.

For charcoal grill: Arrange medium-hot coals around edge of grill. Place plank on grill rack directly over coals 5 mins. or until plank smokes and crackles; remove. Arrange patties on plank; place in center of grill rack. Cover; grill 10-12 mins. or until an instant-read thermometer reads 160, turning once. Serve salmon on buns with lettuce leaves and yogurt mixture.

SMILE a lot today!!

Love,

MM

Herbed Biscuit Ham Sandwiches

Just ONE leftover recipe - I promise!!
(makes 8)

8 T. (1 stick) cold butter*, cubed
2 cups flour, plus more for surface
1 t. Sugar in the Raw*
1 T. baking powder
1/4 t. Kosher salt
3/4 t. baking soda
2 T. chopped fresh dill
2 T. chopped fresh mint
2 T. chopped fresh flat-leaf parsley
2 T. chopped fresh tarragon
3/4 cup buttermilk
Whole grain mustard*
Honey
Sliced ham
Bread and Butter pickles

Preheat oven to 450. Put cubed butter in freezer. Combine four, sugar, baking powder, salt, baking soda, and herbs in a food processor; pulse to combine. (if you don't have the herbs called for, just make sure you use 1/2 cup herbs total). Drop in butter and pulse until mixture resembles coarse cornmeal. Pour into buttermilk and pulse until mixture just comes together. Turn dough out onto a lightly floured surface. Pat into a rectangle, then cut into thirds. Stack thirds on top of each other and pat into a 4x12" rectangle. Cut in half lengthwise and then into 8 square biscuits. Bake on a parchment-lined baking sheet until puffed and golden, 10-12 mins. Split biscuits and spread with mustard and honey. Top with ham and pickles and make into sandwiches.

SHINE today, and have FUN doing it!!

Love,

MM

Happy Easter!!

Busy morning, DUH! So, please refer to my posting 4/6/12 to see how I do my ham.

Editor's note: the ham I got is too big for the crock pot, so I am doing it in a roasting pan covered with foil to prevent dryness, and I got a hickory smoked ham bone-in this year instead of spiral cut. I also will use whole grain mustard instead of the horseradish kind. Gonna serve a trio of sauces to accompany: Montreal Steak Sauce (with a kick), Honey Mustard Sauce, and the Outback's Blooming Onion Sauce.

He has Risen!!

Love,

MM

Deviled Eggs with Pickled Shrimp

This will be part of my Easter feast tomorrow (thanks to Bobby Flay!)
(makes 24)

Shrimp:
3/4 cup fresh lemon juice
1/2 cup water
1/4 cup plus 2 T. white wine vinegar
1/2 small Spanish onion, chopped
1 garlic clove, crushed
1/2 T. pickling spice (I finally found this at Safeway - you can google how to make your own, tho)
1/8-1/4 t. red pepper flakes*
12 shelled and deveined baby salad* shrimp

Eggs:
1 dozen large eggs
1/2 cup light* mayo.
1 T. whole grain mustard
4 cornichons, finely chopped (I buy a jar of these beauties at Trader Joe's*)
2 T. finely chopped dill, plus sprigs for garnish
1 T. finely chopped onion* chives (I absolutely love just going out to my farm to harvest these*)
Kosher* salt
Freshly ground pepper*

Brine the shrimp: In a saucepan, combine all of the ingredients except the shrimp, and bring to a boil. Simmer over moderately low heat for 5 mins. let cool completely. In a saucepan of salted boiling water, blanch the shrimp until nearly cooked through, 2 mins. Drain anc cool under running water. Add the shrimp to the cooled brine, cover and refrigerate overnight. Drain and cut in half lengthwise.

Make the eggs: In a large saucepan, cover the eggs with cold water and bring to a boil. Simmer over mod. high heat for 8 mins. drain the water and shake the pan gently to crack the eggs. Chill the eggs under cold running water (or put them in an ice bath per Ree Drummond), then peel them under running water. Pat dry. Cut the eggs in half lengthwise and remove the yolks; transfer the yolks to a bowl, and mash well with a fork. Fold in the mayo., mustard, cornichons, and chopped dill and chives; season with S&P. Mound the filling in the egg-white halves and top with a shrimp. Garnish with dill springs and serve lightly chilled with Tabasco* sauce on the side.

I am making tons of these so no one gets gypped!!

"Train yourself in steadiness."

Have FUN today!!

Love,

MM

Sticky Lemon Rolls with Lemon Cream Cheese Glaze

A perfect labor of love for your Easter Breakfast or Brunch. This one is for you, Ro:
(makes 12 large rolls)

For the dough:
2&1/2 t. (1 envelope or .25 oz.) active yeast
3/4 cup 2%* milk, warmed to about 100, warm but not hot on your wrist
1/2 cup (1 stick) butter*, softened at room temp. for an hour
2 large eggs
1/4 cup white sugar
2 t. vanilla extract
1 lemon, zested
4&1/2 cups all-purpose flour
1/2 t. sea* salt
1/4 t. freshly* ground nutmeg
Vegetable oil

For the stick lemon filling:
1 cup sugar
1 lemon, zested
4 T. butter*, very soft
1/2 t. powdered ginger
1/4 t. freshly ground nutmeg
1/4 cup lemon juice, from 2 lemons

For the lemon cream cheese glaze:
1 lemon zested, and juiced
4 oz. cream cheese, softened
1 cup powdered sugar

Make the dough: In the bowl of a stand mixer sprinkle the yeast over the warmed milk and let it sit for a few minutes or until foamy. With the mixer paddle, stir the softened butter, eggs, sugar, vanilla, lemon zest and 1 cup of the flour into this milk and yeast mixture. Stir in the salt and nutmeg. Stir in enough of the remaining flour to make a soft yet sticky dough.

Switch to the dough hook and knead for about 5 mins. or until the dough is elastic and pliable.

Lightly grease the top of the dough with veg. oil, and turn the dough over so it is coated in oil. Cover the bowl with plastic wrap and a towel and let the dough rise for 1 hour or until doubled.

~ No stand mixer? If you don not have a stand mixer, mix the ingredients by hand in a large bowl, then turn the sticky dough out onto a lightly floured surface. Knead the dough by hand for 5-7 mins. or until the dough is smooth, pliable, and stretchy. Put back into the bowl to rise.

Make the sticky lemon filling:
Rub the lemon zest into the sugar with the tips of your fingers until well combined. Add the butter and beat together with a hand mixer or in the bowl of a stand mixer until it is whipped and creamy. Add the ginger and nutmeg. Slowly add the lemon juice and whop. It should be a thin yet still creamy mixture of butter and sugar. Refrigerate until you are ready to assemble the rolls.

Assemble the rolls:
Lightly grease a 13x9" baking dish with baking spray or butter. On a floured surface, pat the risen dough into a large yet still thick rectangle - about 10x15". Spread the dough evenly with the sticky lemon filling. Roll the dough up tightly, starting from the top long end. Stretch and putt the dough taut as your roll, to keep the lemon filling inside. Cut the long dough roll into 12 even rolls and place each in the prepared baking dish. Cover the rolls with a towel and let them rise for 1 hour or until puffy and double.

Bake the rolls:
Heat the oven to 350. Place the risen rolls in the oven and bake for 35 mins. or until a thermometer inserted into a center roll reads 190.

Make the glaze:
While the rolls are baking, prepare the glaze. In a small food processor or with a mixer, or sturdy whisk, whip the lemon juice and cream cheese until light and fluffy. (Reserve the lemon zest). Add the powdered sugar and blend until smooth and creamy.

Glaze the rolls:
When the rolls are done, smear them with the cream cheese glaze, and sprinkle the reserved lemon zest over top to garnish. Let cool for at least 10 mins. before serving, but do serve while still warm.

Bet ya get LOTS of hugs after they devour these treats!!

"Get your Business done today!!"

And, reflect on the meaning of Good Friday.

Love,

MM

Slow Cooker Balsamic Pot Roast

Hoooooooooooooooooo boy!!!
(6 servings)

1 beef chuck or bottom round roast, about 3&1/2 lbs.
1/4 t. Kosher* salt
1/2 t. dried thyme
3/8 t. freshly* ground pepper
1 sweet* onion, chopped
3 carrots, chopped
3 ribs celery, chopped
3 cloves garlic, chopped
2 cups Better Than Bouillon Low Sodium Beef Base Stock* (prepared according to package)
2/3 cup balsamic vinegar
EVOO cooking spray

Spray slow cooker inside with cooking spray. Season roast with S&P and thyme. Place in bottom of slow cooker. Scatter onion, carrots, celery and garlic over roast. Pour stock and balsamic vinegar over top. Cover and cook on low for 10 hours. Remove roast and allow to rest 15 mins. before slicing. Skim fat from cooking liquid. Mash veggies in cooking liquid to slightly thicken sauce. Serve sliced roast with sauce, and if desired, sautéed sweet peppers, and buttered wide egg noodles.

"Compassion offers whatever is necessary to heal."

Love,

MM

Monte Cubano

"This has all the makings of a Cuban sandwich, including Swiss, pickles, and sliced meats, dipped in egg batter and friend like a Monte Cristo - an irresistible combination".
(serves 1)

2 slices rustic sour-dough-style bread
1-2 t. yellow mustard
4-5 dill pickle rounds
2 slices Black Forest* ham
2 sliced smoked turkey
3 thin slices Swiss cheese
1/2 garlic clove
Pinch of fine sea* salt
1/2 T. light* mayo.
1 large egg
2 T. whole milk
1 T. butter*
Kosher* salt
Freshly ground pepper

Spread 1 slice of bread with mustard; top wit pickles, meats, and cheese. Mince and mash garlic to a paste with a pinch of salt, then mix with mayo. Spread on remaining bread slice; assemble sandwich. Beat together egg, milk and 1/8 t. each S&P, then soak sandwich in egg mixture. Melt butter in a heavy medium skillet over mid.-low heat. Cook sammie, uncovered, until underside is well browned, about 4 mins. Flip and cook, covered, until well browned, 3-4 mins. Remove from heat and let stand, covered, 1 min. Serve with Lay's* potato chips and cold red seedless grapes*.

"Eternal instants remind us that love is still the greatest possession, and the future is nothing to fear."

Have FUN today!!!

Love,

MM

Grilled Cornish Game Hens with Peach and Green Chile Salsa

Huzzah to this one, I say:
(2-3 servings)

2 Cornish game hens, cut lengthwise, giblets removed, rinsed well, and patted dry
1 T. cumin
1&1/2 cups OJ
1/4 cup EVOO
1 T. chili powder

Salsa:
2 med. green chiles, roasted, seeded, and chopped (or just buy a small can of diced, and drain)
1&1/2-2 T. chili powder     
1 cup honey
1 cup low sodium* chicken broth
2 peaches, peeled, pitted, and chopped
1 can low-sodium* black beans, drained, and rinsed well

In a bowl, whisk cumin, OJ, olive oil, and chili powder. Pour over game hens (in a shallow baking dish). Coat hens well. Cover and refrigerate for at least 1 hour - overnight is best)/ Prepare the grill; while heating, make salsa: Put green chiles, chili powder, honey, broth and peaches in saucepan. Bring to boil until salsa thickens. Add black beans and simmer 30 mins. Grill hens (oil the grate) 20-25 mins. turning occasionally, til done, basting with marinade. Serve hens with salsa and a salad of fresh mixed greens with walnuts, raspberries, goat cheese, and a Dijon vinaigrette.

"Memories happen without warning. We make plans in advance. We attempt to orchestrate details. That's not how this world or God works. Beauty lies in the unexpected. Awe strikes randomly. Be ready."

Have FUN today!!

Love,

MM

Toasted Coconut Macaroons - Four Ways

Bonus one today, as I didn't post yesterday (busy at Church and reading food mags. in the SUN);
(makes 30)
2 14 oz. bags shredded, sweetened coconut
3 large egg whites
1 14 oz. can sweetened condensed milk
1 t. vanilla
Parchment paper

Flavor options:
Hersey's Kisses (place in center)
2&1/2 t. ground cardamom and 1 heaping T. finely grated orange zest
1&1/2 T finely grated lemon zest and strawberry jam or preserves* (place in center)
2 t. ground ginger, 1 T. grated fresh ginger, 1/4 cup minced crystallized ginger

Spread coconut evenly across 2 parchment-lined baking sheets. Toast in 350 oven til golden brown, 20-25 mins., stirring 2-3 times to prevent burning. Let cool. Meanwhile, beat egg whites with an electric mixer on med.-high speed until stiff peaks form. Combine toasted coconut, sweetened  condensed milk, and vanilla in a bowl. Stir in ingredients (orange/cardamom, or triple ginger) if using. Fold egg whites into coconut mixture. Wet hands (to keep mixture from sticking), and form into about 30 mounds, golf ball size or slightly larger. Place on the baking sheets. If using lemon zest and jam, make an indentation in middle of each mound with your finger and spoon into center (if you are planning to use the Kisses, make the same indentation, but add the Kisses to the macaroons when you take them out of the oven). Bake until browned and crisp-edged, about 20 mins. Let cool on a rack. These are FAB. for parties, luncheons, and showers!!!

"Attitude is everything."

Have FUN today!!

Love,

MM

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                 

Lamb and Pecorino Pasta

Delish and wonderful aroma from this one:
(serves 6)

1 lb. ground lamb
1 small sweet red pepper, finely chopped
3 cloves of garlic, finely chopped
1&1/2 t. ground cumin
1&1/2 t. ground coriander
1 lb. penne rigate (the ridges in the pasta hold the sauce*)
3 T. tomato paste
1 cup. fresh lemon* mint leaves, finely chopped
Kosher salt* and freshly ground pepper* to taste
1/2 cup grated Pecorino cheese
Parsley sprigs, for garnish

Heat large covered sauce pot of salted water to boiling on high. Heat a 12" skillet on med.-high. Add lamb; sprinkle with salt. Cook 3 mins. or until browned, breaking up with back of wooden spoon. Add red pepper, garlic, cumin, coriander, and a pinch of salt; cook 3 mins. or until beginning to soften, stirring occasionally. Meanwhile, cook pasta as label directs. Reserve 1 cup cooking water; set aside. drain pasta and return to pot. Stir in tomato paste and reserved pasta cooking water. Cook 2 mins., stirring. Stir lamb mixture, mint, and Pecorino into pasta pot, tossing to combine. Add S&P, if desired. Garnish with parsley sprig.

"We may dwell on different shores, but in the end, we are all in the same boat."

Have FUN and be NICE to yourself (and others) today!!

Love,

MM

Warm Peach French Toast Bake

Even the NAME sounds wonderful to me! Editor's note: requires overnight refrigeration - so plan ahead when making this) -
(6 servings)

EVOO cooking spray
1 large baguette (about 8 oz.)
4 large eggs
4 large egg whites
1 cup 2%* milk
1 t. vanilla extract (or use the caviar from one vanilla bean*)
5 cups fresh sliced peaches (or frozen unsweetened peaches, thawed and drained well)*)
2 T. firmly packed brown sugar
1/4 t. ground cinnamon
1&1/2 cups plain non-fat vanilla* yogurt (optional)
3/4 pure maple syrup (optional)

Coat a 9x13" baking pan with cooking spray. Cut the baguette into half-inch-thick slices and arrange them in a single layer in the pan. In a medium bowl, whisk together the whole eggs, eggs whites, milk and vanilla. Pour the egg mixture over the bread in the pan. Scatter the peach slices evenly over the bread. sprinkle with the brown sugar and cinnamon. Cover with plastic wrap and refrigerate overnight. Preheat the oven to 350. Uncover and bake until slightly puffed and the bread is golden brown, about 40 mins. If desired, top with yogurt and drizzle with the maple syrup.

"The only plane on which friendship can thrive is an equal plane."

Have FUN today!!

Love,

MM

Chesapeake Crab Dip

Yay, CRAB!!
(12 servings)

1 package (8 oz.) cream cheese with chives*, softened
1 cup (8 oz.) sour cream
1 T. lemon juice
1 t. ground mustard
1 t. seafood seasoning
1/8 t. Johnny's Garlic Seasoning*
18 oz. lump crab meat, picked through for shells, and drained well (fresh is best, canned is OK)
1/2 cup shredded sharp* cheddar
1/8 t. paprika
Baguette*, thinly sliced and lightly toasted*

In a large bowl, combine first six ingredients. Fold in crab. Transfer to a greased 9" pie pan. Sprinkle with cheese and paprika. Bake at 325 for 20-25 mins. or until bubbly. Serve warm with baguette slices.

"Giving in to friendly persuasion can be more satisfying than getting your own way."

Have FUN - it's FRIDAY!!

Love,

MM

Cucumber Cream Soup

I have been obsessed with Persian and English cucumbers this Spring. This one fills my bill, and it is fab. for a picnic:
(makes about 1&1/2 qts._

3-4 small Persian* cucumbers or two English*, peeled and cut into cubes
1 glove garlic, halved
3 T. each chopped fresh parsley and green onion*
1 cup low sodium* chicken broth (or veggie broth*)
3 T. white wine vinegar
2 cups plain Greek* yogurt, divided
1 cup sour cream, divided
Kosher* salt and freshly ground* pepper
Chopped fresh dill*
Pepitas* (pumpkin seeds) or shelled sunflower seeds

In a blender or food processor, combine first 5 ingredients; whirl until well blended. Pour about half the mixture into a container; set aside. Add 1 cup of the yogurt and 1/2 cup of the sour cream to cucumber mixture in blender; whirl until smooth. Transfer to a large bowl. Pour reserved cucumber mixture into blender container, and add remaining yogurt and sour cream. Whirl until smooth. Add to bowl and season to taste with S&P. Cover and refrigerate until well chilled. Stir soup well; taste*, and season again with S&P, if desired. Garnish with dill and seeds. Transport in a prechilled container.

"Be KIND to yourself today."

And, have FUN!!

Love,

MM

Thyme and Fennel-crusted Grilled Tuna

It's "Thyme" to get more fish into our diet with this easy peasy one:
(serves 4)

1 T. fresh thyme leaves (again, I encourage you to grow your own!*)
3 T. crush fennel seeds (use a mortar and pestle*)
1/3 cup EVOO
1 T. Kosher* salt
4 4oz. ahi tuna steaks
Lemon crowns for garnish*
Dill fronds for garnish*

Place the first 4 ingredients in a bowl and blend well. Coat the tuna steaks with the mixture, pressing it into the flesh. Wrap each fillet tightly in plastic wrap and refrigerate overnight. Preheat your grill to high and sear the tuna for about 2 mins. on each side. The tuna will be medium in the center. You also may do this is a heavy sauté pan (cast iron is best*) over med.-high heat using a little peanut or veg. oil. Garnish with a lemon crown and dill frond.

"It's true that joy and happiness are not the same. Happiness is based on circumstances and therefore ebbs and flows; joy comes from the heart and is therefore not dependent on what's happening in your life."

Have FUN and dance with joyous abandon today!!!

Love,

MM

Tropical Mango Shrimp Cocktail

This was on a page entitled "Mango Madness", and there were only ingredients listed - not amounts:

Ripe* mango, peeled and chopped
Cooked shrimp, chopped plus more whole ones for garnish*
Avocado, cubed
Red onion, cut into tiny dice*
Fresh cilantro, chopped
Jalapeno, thinly* sliced, (remove seeds and inner membranes - wear gloves!*)
Freshly squeezed* lime juice, plus lime circles for garnish*
Coarse Kosher* salt

Mix all ingredients together, place in martini glasses. Garnish with a lime wedge and shrimp on a small skewer or toothpick*. Serve with white corn* tortilla chips.

"Blessed are they who can laugh at themselves for they shall never ceased to be amused."

Have FUN today!!

Love,

MM

Easy Layered Boston Cream Pie

This one I found in a Jell-O ad:
(serves 8)

1 pkg. Jell-O Vanilla Flavor Instant Pudding (3.4 oz.)
1&1/2 cups cold milk
1&1/2 cups Cool Whip Whipped Topping, divided
1 pkg. prepared and baked angel food cake, cut horizontally into 3 layers
2 oz. Baker's Semi-Sweet chocolate, chopped (or you can use milk* or dark* chocolate)

Beat pudding mix and milk in a medium bowl with whisk for 2 mins. Stir in 1/2 cup Cool Whip. Stack cake layers on plate, spreading pudding mixture between layers. Microwave chocolate and remaining Cool Whip in microwaveable bowl on high for 30 secs.; stir until chocolate is completely melted and mixture is well blended. Spoon over cake. Refrigerate 1 hour.

"May God grant us the wisdom to make the right life-affirming choices" today!!

Love,

MM

Savory Brunch Muffins

Uh HUH!!!!
(makes 12 servings)

2 cups all-purpose flour
1 T. Sugar in the Raw*
1&1/2 t. baking powder
1/2 t. baking soda
1/4 t. flaky sea salt*
1/2 cup buttermilk
1/2 cup sour cream or plain Greek yogurt*
2 eggs
3 T. butter, melted
2 T. snipped fresh dill
2 oz. lox-style smoked salmon, chopped
2 hard-cooked eggs, peeled and chopped
1 cup wavy potato chips, crushed
Parchment paper

Preheat oven to 400. Grease twelve 2&1/2" muffin cups or line with parchment paper squares; set aside. In a large bowl stir together flour, sugar, baking powder, baking soda, and salt. Make a well in center of flour mixture; set aside. In a 2 cup measure whisk together buttermilk, sour cream, eggs, butter, and dill; add to flour mixture. Stir just until moistened (batter should be lumpy). Gently fold in salmon and chopped eggs. Spoon batter into prepared muffin cups, filling each 3/4 full. Sprinkle crushed potato chips over batter in cups. Bake 15 mins. or until golden brown. Cool in cups on wire rack 5 mins.

"Life may not be the party we hope for, but while we are here we might as well dance."

Have FUN today!!

Love,

MM

Peanut Butter Bars

A sure hit for kids of ALL ages:
(36 servings)

Bars:
1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup creamy peanut butter
1 egg
1 t. vanilla extract
1 cup all-purpose flour
1/2 cup quick-cooking oats
1 t. baking soda
1/4 t. sea* salt
1 cup (6 oz.) milk* chocolate chips

Icing:
1/2 cup confectioners' sugar
2 T. creamy peanut butter
2 T. whole milk

In a large bowl, cream the butter, sugars, and peanut butter until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda, and salt; gradually beat into creamed mixture and mix well. Spread into a greased 13x9" baking pan. Sprinkle with chocolate chips. Bake at 350 for 20-25 mins. or until lightly browned. Cool on a wire rack for 10 mins. Combine the icing ingredients; drizzle over the top. Cool completely. Cut into bars.
Oh Yeah!!

Savor everything today, and have FUN!!

Love,

MM

Greek Tuna Wrap

Tantalize your taste buds with this tasty treat today:
(makes 1 wrap)

3 marinated artichoke hearts, well drained* and chopped
3 oz. low-sodium* tuna in water, drained and flaked*
2 T. chopped carrots
2 T. plain Greek yogurt
1 T. lemon juice
1 T. chopped green* onion
Hand torn fresh* oregano
1 wrap of your choice
1/4 cup arugula
2 T. Mediterranean flavored* feta cheese

Mix first seven ingredients together in a small bowl. Put wrap on a plate and arrange the arugula over it. Spread mixture evenly and sprinkle with feta. Roll the wrap, and enjoy with Cara Cara* orange slices.

"If you have no faith in the future, then you have no power in the present."

Have FUN - it's Friday!!

Love,

MM

Lemon Tarragon Chicken Fricassee

I saw this in my Clean Eating mag. Here is the accompanying quote: "This French classic is a dish every cook should master, as it combines two fundamental cooking techniques - sautéing and braising. Chicken and vegetables are sautéed, then dusted with flour and braised in broth to create a decadent sauce." This is for you, P&P!!!
(serves 2)

1/4 cup plus 1 T. white whole-wheat flour, divided
1/2 t. freshly ground pepper, divided
1/4 t. Kosher* salt
2 6-oz. boneless, skinless chicken breasts, pounded between plastic to 1/2" thick
1 T. safflower oil, divided
4 oz. crimini* mushrooms, thinly sliced
1 small leek, halved lengthwise and sliced
1/2 cup julienned carrots (peeled and cut into matchsticks)
3/4 cup low-sodium chicken broth (I get this at Trader Joe's* - only 70 mg. of sodium!)
1 T. fresh lemon juice
1 t. Dijon mustard
4 t. chopped fresh tarragon leaves, plus additional for garnish
2 2-oz. pieces whole-grain baguette, optional

On a large plate, spread 1/4 cup flour, 1/4 t. pepper, and 1/8 t. salt. Dredge both side of chicken in mixture to coat, shaking off excess. In a large skillet, heat 1&1/2 t. oil on med.-high; add chicken. Cook, turning once, until golden brown and cooked through, 4-6 mins. per side. Transfer to a clean plate and cover to keep warm. Let skillet cool slightly, then wipe out any remaining flour. Return skillet to med.-high heat, and add remaining oil Add mushrooms, leek, and remaining S&P, and sauté, stirring frequently, until liquid evaporates and mushrooms are tender and lightly browned, 6-7 mins. Add carrots and sauté until tender-crisp, 1-2 mins. Sprinkle remaining 1 T. flour over veggies, stirring constantly until flour is fully incorporated, about 1 min. Add broth and use a wooden spoon to scrape up any browned bits from bottom of skillet. Bring to a simmer, then reduce heat to med.-low, and cook until slightly thickened, about 2 mins. To skillet, add lemon juice, mustard, and 4 t. tarragon, and stir well to combine. Return chicken and any juices to skillet. Spoon veg. mixture over chicken and cook until heated through, 1-2 mins. Garnish with additional tarragon and serve with baguette, if using. 

We must "look out not only for our own interests, but also for the interests of others. With growing bonds of love between us, we find discord replaced with joy and unity."

Have FUN today!!

Love,

MM

MM's Grilled Romaine Steak Salad with Cilantro Lime Dressing

This is what I am making for lunch today:
(feeds ME - wha wha wha - with leftover dressing)

Salad:
1/2 head of romaine lettuce
EVOO
Thinly cut steak (pick out a good quality one - not too much marbeling for me, please)
Montreal Low Sodium Steak Seasoning
Radishes, thinly sliced
Red onion, thinly sliced into rings
Sugar snap peas
Persian or baby cucumber, peeled and sliced
Crumbled blue cheese

Dressing:
1 jalapeno pepper, seeded and coarsely chopped (wear gloves!!!)
1 clove of garlic
3/4 t. minced fresh ginger root
1/3 cup freshly squeezed lime juice
1/3 cup honey
2 t/ balsamic vinegar
1/2 t. Kosher salt, to taste
Freshly ground pepper
1/4 packed cilantro leaves
1/2 cup EVOO

Bring steak to room temp, and season both sides liberally with Montreal. To grill romaine: Brush  grill with oil, and also the lettuce. Cook, turning frequently til there is a light char on all sides. Grill steak - just a couple of mins. per side for medium rare. Let rest before slicing. Meanwhile, make the dressing: Place the jalapeno, garlic clove, and ginger in a food processor blend; pulse until jalapeno and garlic are finely chopped. Pour in the lime juice, honey, balsamic vinegar, S&P. Add cilantro leaves; pulse a few times to blend. Turn the food processor or blender on, and slowly drizzle in the olive oil until incorporated into the dressing. Season to taste with more S&P before serving. To plate the salad: lay grilled romaine in the middle of the dish. Top with steak slices and place onion rings and crumbled blue cheese on the steak. Surround it all with a single layer of radishes, snap peas, and cucumber slices (alternate around the plate). Drizzle with dressing, grind on some pepper, and prepare to be amazed at how GOOD this is!!!!!!

"Peace is what we are striving for."

Love,

MM

Editor's note on the dressing: I hand cut/minced all the above that needed it. Put it in a pretty mason jar, and shook the Heck out of it!! Worked well, and no clean up of the food processor or blender. SCORE!!

Editor's note #2: I also minced a bit of lemon grass to add to the dressing. Wild!!

Frozen Tiramisu

Elegant, easy, and DELISH:
(12 servings)

1 T. instant coffee granules (or espresso granules*)
1 T. hot water
2 packages (3 oz. each) ladyfingers, split
5 Heath candy bars, (1.4 oz. each), crushed and divided
1 qt. vanilla ice cream, softened
1 cup heavy whipping cream
3 T. confectioners' sugar
2 T. crème de cacao

Dissolve coffee granules in hot water. Cool to room temp; set aside. Meanwhile, line the bottom and sides of a 9" springform pan with ladyfingers. Set aside 1/4 cup crushed candy for topping. Stir coffee mixture and remaining crushed candy into ice cream. Spoon into prepared pan. Freeze for 30 mins. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold in crème de cacao. Spread over ice cream. Sprinkle with reserved candy. Cover and freeze until firm. Remove from freezer 30 mins. before serving. Remove sides of pan.

"The state of our heart is more important than the size of our gift."

Have FUN today. Hope you didn't get fooled yesterday!

Love,

MM