Seared Salmon with Moroccan Spice Crust

Saw this in the paper, and thought of all you salmon lovers out there:
(4 servings)

4 6 oz. salmon steaks
1 t. coriander seeds
1 t. caraway seeds
1 t. anise seeds
 1 t. black peppercorns
3 t. light sesame oil
1/2 t. Kosher* salt
1/4 t. freshly ground black pepper

Coarsely grind the seeds and peppercorns in a spice grinder or mortar and pestle. In a bowl, combine the spice mixture with the sesame oil, and mix well. Season the steaks with S&P. Rub both sides of each salmon piece with a generous amt. of the spice and oil mixture. Heat a pan large enough for all the salmon (cast iron is great for this*) over med.-high heat. Add the salmon and cook, turning once, until the fish is browned ont he outside and opaque in the center, about 4 mins, per side. Serve with buttered lemon pepper orzo* and dilled haricot verts.

"True love both confronts and restores".

Have FUN today!!

Love,

MM

Pesto Popovers with Parmesan*

If you love pesto, like I do, this is a savory twist on an old standard:
(makes 6)

Oil, for pan
2 eggs, at room temp.
3/4 cup whole milk, room temp.
1/2 t. Kosher* salt
3/4 cup all-purpose flour
1&1/2 T, butter, melted
1&1/2 T. prepared pesto (Costco's one in the Deli is DELISH!!*)
Freshly grated Parmesan*

Preheat the oven to 450. Position a rack on the lowest shelf. Generously oil a popover or muffin tin. Blend eggs, milk, and salt in a blender until smooth (or beat by hand with a whisk*). Add flour and blend until there are no lumps. Stir in butter and pesto. Pour popover batter into each cup, about 1/2 full. Bake for 20 mins. Do not open the oven door! Reduce heat to 350, and bake until golden brown, an additional 15 mins. (WATCH! When you begin to smell the enticing aroma, check 'em*). Remove from oven, and make a small slit in each popover with a knife or skewer to allow steam to escape. Sprinkle with cheese, and serve immediately.

"Be of good courage" today, and have FUN - it's Friday!!!

Love,

MM

Lemon Sorbet (without an ice cream maker)

Talk about refreshing!! Another one for you, Roster:
(makes 2 pints or about 5 cups)

1&3/4 cups water
2 cups Sugar in the Raw*
2 cups freshly squeezed lemon juice
1-2 T. freshly grated lemon zest

In a small saucepan over med. heat, combine the water and sugar, and boil until the sugar dissolves, about 1 min. Remove from heat and allow to cool. Stir in the lemon juice and lemon zest, then pour into a 9x13" metal baking pan. Freeze until firm (about 2-3 hours), stirring with a fork every half hour.

"Follow your Leader into the lives of those around you."

And, have FUN today!!

Love,

MM

Coconut-Lime Floats

This sounds SO good and refreshing:
(makes 8)

1 cup fresh lime juice
1 cup light agave nectar - or honey*
3/4 t. lime zest plus more for garnish
2 liters seltzer
2 pints coconut ice cream
Toasted coconut

In a small bowl, stir the lime juice, agave, and zest until the agave dissolves. Divide the lime syrup and the seltzer among 8 tall glasses; stir gently to combine. Add 2 scoops of ice cream to each glass; garnish with coconut and more zest. Serve with a sturdy straw and a big smile!!

Show compassion today.

And, have FUN!!!

Love,

MM

Zesty Greek Salad Pitas with Olive-Garlic Tapenade

"A better-for-you brown bag lunch":
(4 servings of the salad, 12 servings of the tapenade)

Greek Salad:
1 English cucumber (about 12 oz.), seeded and cut into chunks
4 Roma tomatoes, seeded and cut into chunks
4 medium radishes, cut into chunks
2/3 cup crumbled feta cheese (4 oz.)
2 T. EVOO
1 T. red wine vinegar
1 t. dried oregano
Freshly ground pepper
Kosher salt, to taste*
4 pita pockets (about 6" in diameter)
1/4 cup Olive-Garlic Tapenade (recipe below)
3 cups lightly packed sorrel leaves* or baby spinach

In a large bowl, combine the cucumber, tomatoes, radishes and feta. Add the oil, vinegar, oregano, S&P, and toss to combine. Pack the salad mixture in a container; stuff the pita right before eating. Slice each pita open to form a pocket. spread the inside with 1 T. of the tapenade, then add 3/4 cup of the sorrel and 1 cup of the Greek salad mix.

Olive-Garlic Tapenade:
2 cloves garlic
1 cup pitted Kalamata olives
1 T. red wine vinegar
2 T. EVOO

Put the garlic cloves in the small bowl of a food processor and process until chopped. Add the olives, vinegar and oil and process until spreadable but not completely smooth.

Celebrate someone today.

And, have FUN!!

Love,

MM

Easy Rosemary-Rubbed Pork Chops

Happy Memorial Day, and THANK you to all those brave men and women who gave their lives for our Country!!

I will pick some fresh rosemary from my balcony farm for this yummy one:
(serves 2)

2 T. brown sugar
1 T. chopped fresh rosemary
1 t. Kosher or Maldon* salt
1 t. Lemon Pepper* or Mrs. Dash's salt free Lemon Pepper*
2 pork loin chops (about 3/4 lb. each)
2 t. EVOO

Combine first 4 ingredients in a small bowl. Rub mixture all over chops, pressing to adhere. Let spices penetrate meat for a few minutes before cooking. If there is time. cover and put in refrigerator for a few hours before cooking, then remove and let the chill dissipate for 10-15 mins. Warm a grill pan or skillet over med.-high heat. Add the oil and swirl to coat the pan. Lay the pork chops in the pan to cook for 6 mins. then turn. Cook for 6 more mins. and then begin checking for doneness (interior temp. of at least 145). Bone-in chops will take a few extra mins. to cook. Place the pork chops on a plate and pour the pan juices over the top. Tent loosely with foil, and let rest a few mins. before serving.

Be of Service to Someone Today, and have FUN doing it!!!!

Love,

MM

Spicy Cauliflower Stir-Fry

"Such a healthy, yummy treat. Try eating it with chop sticks to savor each bite."
(serves 4)

1 whole head cauliflower
2 t. veg. oil
2 cloves garlic, minced
2 T. Ponzu Citrus Sauce* or soy sauce
1 whole lime
2 whole green onions, sliced
1 T. Sriracha
Lime wedges for serving

Break up the cauliflower into large florets, then using your hands, break into very small florets. Heat a large heavy skillet over med.-high heat. Add the oil, then the cauliflower and garlic. Stir the cauliflower around the pan, allowing it get very brown in some areas. Cook for 3 mins., then turn heat to low. Add soy sauce, squeeze the hot sauce over the cauliflower. Stir until the hot sauce has been incorporated. Add a little more hot sauce if you want a deeper color and flavor. Serve hot in a bowl Sprinkle extra sliced green onions on top, and serve with a lime wedge.

HELP someone today!

Have FUN.

Love,

MM

Bacon-Tomato Salad

"A main dish salad which is a variation of a BLT"
(4 servings)

12 slices uncured*, applewood smoked*, thick sliced* peppered* bacon
3 T. EVOO
3 slices baguette or other rustic bread
3 T. light* mayo.
1 t. freshly ground pepper, divided
5 cups romaine lettuce, torn into bite-sized pieces
4 beefsteak tomatoes sliced 1/2" thick
Coarse Kosher salt*, to taste (on the tomatoes*)
1/4 cup coarsely chopped fresh basil

Heat oven to 375. Place bacon on rimmed baking sheet; bake 25-30 mins. or until crisp. Place on paper towels to drain. When cool, coarsely crumble. Heat 2 T. of the oil in a small skillet over med.-high heat until hot. Add bread slices; fry 3-4 mins.or until light golden brown, turning once. Place on paper towels to drain. When cool, break each slices into 4-5 pieces. In a large bowl, stir together remaining 1 T. oil, mayo, and 1/2 t. of the pepper. Add lettuce; toss to coat. Arrange lettuce on serving platter. Scatter bread over lettuce. Top with tomato; sprinkle with remaining 1/2 t. pepper and crumbled bacon. Garnish with basil.

Be Strong!!

Love,

MM

Grilled Strip Steaks with Multi-Mustard Sauce

"Grilling imparts a mellow flavor to the mustard sauce that's slathered onto the meat, giving complexity to the dish without extra work. This treatment is also terrific on chicken or pork chops."
(6 servings)

1/2 cup Dijon mustard
4 T. chopped fresh tarragon (have you started your herb farm yet??*)
4 T cognac, brandy, apple juice, or apple cider*
3 T. EVOO
3 T. white wine vinegar
1&1/2 t. dry mustard
1&1/2 t. mustard seeds
1&1/2 t. multi whole peppercorns blend
1&1/2 t. freshly coarse* ground black pepper
6 (6 oz.) beef top loin steaks (1" thick)

In a small bowl, stir together Dijon, 2 T. of the tarragon, 2 T. of the cognac, oil, vinegar, mustard seeds, peppercorn blend, and pepper. Reserve 1/4 cup sauce for grilling. Into remaining sauce, stir in remaining 2 T. tarragon, and 2 T. cognac; reserve for steak topping. Heat grill (or broiler*). Brush grilling sauce generously on both sides of each steak. Let stand 15-20 mins. at room temp. or refrigerate up to 4 hours before cooking (bring back up to room temp. before cooking*). Place steaks on a gas grill over med.-high heat or on a charcoal grill 4-6" from med.-high coals. Cook 6-8 mins. for med.-rare, turning once. Remove steaks from grill. Spoon reserved sauce on top. Let stand 5 mins.*

Editor's note: I am leaving this aft. for our Women's Retreat, so I am writing three more blogs to get you through in my absence. Wha wha wha.

Love,

MM

Overnight Caramel French Toast with Fruit

You can make this special breakfast today, and bake it tomorrow morning to begin your long holiday weekend:
(serves 4)

1 stick butter
1 cup packed* brown sugar
1 T. corn syrup
8 slices of 12 grain bread
1&1/2 cups 2%* milk
6 eggs
1 t. vanilla
1/8 t. sea* salt
Powdered sugar
2 bananas sliced into rings for garnish* or sliced strawberries

Melt butter and pour into 9x13" pan. Mix brown sugar and syrup in butter with fork. Lay four slices of bread on syrup mix - covering bottom of pan. Mix milk, eggs, vanilla, and salt until well blended. Pour half of liquid over bread. Place a second layer of bread slices over the first (stacking them evenly. Pour remaining egg mixture over the second layer of bread. Cover with foil and refrigerate overnight. In the morning, heat oven to 350, and bake for 60 mins. until custard is set and toast is golden brown. Sprinkle with powdered sugar, and top with bananas and/or strawberries. You can also go WILD and add some whipped cream. OMGOSH!!

"Amazing Grace, how sweet the sound."

Have FUN it's Friday!!!!!

Love,

MM

Accordian Potatoes

A great and fun change from baked or mashed spuds. Peel them off one by one, and dip in ranch* dressing or sour cream sprinkled with chives*.
(serves 4)

4 medium baking potatoes, peeled
1/4 cup (1 stick) butter, softened
1 garlic clove, crushed
1/2 t. coarse Kosher* salt
1/4 t. freshly* ground pepper

Preheat oven to 375. Combine butter, garlic, S&P in a small bowl. Slice 1 potato crosswise, leaving about 1/2" at the bottom still attached. (Place pencils on each side of the potato when cutting to ensure that you don't slice all the way through.) Smear with butter mixture, carefully working it between the slices and coating all sides. Repeat for remaining potatoes. Place on a nonstick baking sheet and bake 20 mins. or until golden brown.

"When you* are thinking about an answer while others are talking - you're* not listening."

Have FUN today!!

Love,

MM

Green Onion Omelet

Sounds YUMOLA to me:
(serves 2)

1 T. green onions, sliced or chopped*
2 T. butter*
4 eggs, slightly beaten
1/3 cup Kraft Green Onion dressing (this recipe was printed in 1980 - wonder if we can find this*??)
1/3 cup chopped Black Forest Ham*

Saute onion in butter. Combine eggs, dressing, and ham; pour into skillet. Cook slowly. As egg mixture sets, lift slightly with spatula to allow uncooked portion to flow underneath. Slip turner underneath, tip skillet to loosen, and gently fold in half. Serve with Tuscan melon slices.

"When we feel the stress of the storm, we learn the strength of the anchor."

Have FUN today!!

Love,

MM

Saucy Veal Schnitzel

Easy Peasy, and a soothing kind of dish:
(serves 4-6)

1&1/2 lbs. veal steak or cutlets (if you are not into veal, use chicken*or turkey*)
1/2 cup French dressing
1&1/2 cups water
1 cup thinly* sliced sweet* onion rings
1/2 t. caraway seeds
2 T. flour
1 cup sour cream
4 cups (8 oz.) wide* egg noodles, cooked and drained

Cut meat into 1/4" strips. Brown meat in 1/4 cup of the dressing over low heat. Add remaining dressing, 1 cup of water, onion, and caraway seeds. Cover; simmer 20 mins. or until meat it tender. Remove meat and veggies to serving platter. Gradually add remaining water to flour, stirring until well blended. Gradually add flour mixture to hot liquid in pan; cook stirring constantly, until mixture boils and thickens. Stir in sour cream. Serve with meat and veggies over noodles.

"High Five" someone today, and have FUN doing it!

Love,

MM

MM's Cilantro Lime Shrimp

It is the strangest thing - I have HATED Cilantro all my life, but now with the addition of it on my farm, I just can't seem to get enough!! At Costco they sell clam shell packages of this, so thought I would replicate it at home.

Peeled, deveined, cooked shrimp (31-40 count) with tails on
Juice of  1 whole lime(s)
LOTS of hand torn cilantro

Marinate in the fridge and enjoy!!!!!

"I am happy with life, and rich in simple abundance."

Have FUN today!!

Love,

MM

Lemon Horseradish New Potatoes

Oh, YA!!!!!!
(no serving size available)

1/4 cup butter
1/2 t. Kosher* salt
1/4 t. freshly ground* pepper
2 T. prepared horseradish (I use Beaver's Hot)
2 T. fresh lemon juice
1&1/2 lbs. small (1-1&1/2 ") new red potatoes, scrubbed and left unpeeled

Preheat oven to 350. Melt butter in a 2 qt. casserole dish in oven. Stir in S&P, horseradish, and lemon juice. Put potatoes in dish, and toss to coat with butter mixture. Cover and bake for 50 to 60 mins., or until potatoes are tender. Serve with bowls of sour cream and chopped chives.

"When peace like a river attendeth my way. When sorrows like sea billows roll - Whatever my lot, Thou hath taught me to say - It is well, it is well with my soul."

Love,

MM

Grilled Banana Split

Here's a fun one to try:
(6 servings)

6 firm ripe bananas, peeled and cut in half lengthwise
3 T. melted butter
3 cups ice cream: French vanilla, dark or white chocolate, cherry vanilla, and/or praline
2 cups sauce: chocolate, cherry and/or butterscotch
1 cup whipped cream
1/2 cup coarsely chopped toasted almonds
6 brandied or maraschino cherries (optional*)

Preheat a gas grill to low. If you are using a charcoal grill, build a fire and let it burn down until the coals have a heavy coating of white ash. Spread the coals in an even bed. Clean the cooking grate. Brush the bananas with the melted butter and place on the grill. Grill them until lightly marked, about one minute. Turn them carefully and grill on the second side until lightly marked and hot, one minute more. Place 2 banana halves on each serving plate or bowl. Top each with 3 small scoops of the ice cream and spoon the sauces over. Garnish with whipped cream, toasted almonds and cherries.

"The only disability in life is a bad attitude."

Have FUN today! Go California Chrome!

Love,

MM

Kay Boyer's Zucchini Relish

This recipe was enthusiastically given to me with her eyes all aglow about how fantastic it is! Thanks, Kay.
(no serving amt. available)

Relish ingredients:
10 cups shredded zucchini
3-4 large sweet onions
2 red peppers, chopped
2 orange peppers, chopped
1 yellow pepper, chopped
1/2 cup table salt

Layer and stand overnight covered (or for at least 4-6 hours). Drain and rinse.

Pickling ingredients:
2&1/2  cups vinegar
4 cups sugar
2 T. corn starch
1 t. turmeric
1 t. nutmeg
2 t. celery seed
1/4 t. black pepper

Blend pickling ingredients together, and bring to a boil, stirring frequently. Put into pint jars with hot lids and rings - if all are hot enough, you don't have to process because lids will seal.

"If you seek wise counsel, you multiply your chances for sound decisions." Amen to that!

Have FUN - it's Friday.

Love,

MM

Diane Dunlap's Remoulade Sauce

A new guest editor - thanks, Diane!
(makes about 3 cups)

3 cups mayo.
1/2 cup minced green onion
3 T. drained capers
1 T. Worcestershire sauce
1 T. prepared horseradish
1 T. finely chopped parsley
1 clove garlic, crushed
Few drops of Tabasco

Combine all ingredients in a Cuisinart with a metal blade. Mix well and store in a covered container in the fridge. Serve with hot or cold shrimp or other seafood.

"Consider CAREFULLY the consequences before you made the decision."

Have FUN today!!

Love,

MM

Bacon Jam

Saw this in the Seattle Times, and wanted to share it with you:
"It's fabulous on pancakes or waffles, on a grilled cheese sandwich, or spooned over runny cheese to serve with crackers."
(makes about 2 cups)

1 lb. uncured* smoked* peppered* bacon, cut into 1/2" pieces
1 large sweet* onion, peeled and chopped
2 cloves garlic, minced
1 cup cold brewed coffee
1/2 cup cider vinegar
1/2 cup orange juice
1/4 cup maple syrup
2 T. light brown sugar, packed
1 t. grated orange zest
1/2 t. freshly* grated ginger root (this, in my humble opinion, makes all the difference!*)
1/4 cup bourbon

Heat a large skillet or pot with a lid over med.-high heat. Cook bacon until it starts to brown but is still chewy, 10-12 mins. Remove with a slotted spoon and spread on a paper towel-lined plate. Drain all but about 2 T. bacon fat. Reduce heat to med. Add the onions and garlic and cook until the onion is softened, about 5 mins., stirring frequently so that the garlic doesn't burn. Return bacon to the skillet and add the coffee, vinegar, orange juice, maple syrup, brown sugar, orange zest, and ginger. Reduce heat to low and simmer for 30-45 mins. Transfer mixture to a food processor and pulse briefly until finely chopped. Return to pan and cook 15 mins. longer, stirring occasionally. (If it gets too dry and paste-like, add a 1/4 cup of water). Add the bourbon and simmer 15-30 mins, until thick, syrupy and dark in color. Remove from the heat and cool slightly. Refrigerate up to three to four weeks in an air-tight container.

"The strength of our actions should match the strength of our words."

Have FUN today!!

Love,

MM

Cherry Chicken Lettuce Wraps

Bet they'll ask for MORE of these:
(makes 4 servings)

3/4 lb. boneless skinless chicken breasts, cut into 3/4" cubes
1 t. ground ginger
1/4 t. each Kosher* salt and freshly ground pepper
Cooking spray
2 t. EVOO
1&1/2 cups shredded carrots
1&1/4 cups coarsely chopped pitted fresh sweet cherries
4 green onions, chopped
1/3 cup coarsely chopped almonds
2 T. rice vinegar
2 T. reduced-sodium teriyaki sauce
1 T. honey
8 Bibb, Boston, or Butter* lettuce leaves

Sprinkle chicken with ginger, S&P. In a large nonstick skillet coated with cooking spray, heat oil over med.-high. Add chicken; cook and stir 3-5 mins. or until no longer pink. Remove from heat. Stir in carrots, cherries, green onions, and almonds. In a small bowl, mix vinegar, teriyaki sauce and honey; stir into chicken mixture. Divide among lettuce laves; fold lettuce over filling.

Go buy your fav. herb plants today!!

And, have FUN.

Love,

MM

Grilled Flank Steak with Tomato Bruschetta, and Tarragon Green Beans

If you don't have a grill, you can cook the steak and tomatoes, as well as the bread, under the broiler. Try this for dinner tonight:
(serves 4)

1 (1 lb.) flank steak, trilled
2 t. canola oil
1/2 t. smoked paprika
1/2 t. Kosher salt, divided
1/2 t. freshly ground black pepper, divided
1/4 t. Creole seasoning
EVOO* cooking spray
2 cups cherry tomatoes
4 t. EVOO, divided
2 T. chopped fresh basil
1 small shallot, chopped
4 slices French bread baguette
1 clove of garlic, halved
1 lb. trimmed green beans or haricot verts*
1 T. butter
1 t. finely chopped fresh tarragon
1 t. white balsamic vinegar
1/4 t. celery seeds
1/4 t. Kosher salt
1/4 t. freshly ground pepper

Preheat grill to med.-high. Combine the canola oil, paprika, 1/4 t. salt, 1/4 t. pepper, and Creole seasoning in a small bowl. Rub spice mixture evenly over both sides of the meat. Place on grill rack coated with cooking spray; grill 4 min. per side (for med. rare). Place steak on a cutting board; let stand 5 mins. Cut across the grain into thin slices. Thread tomatoes evenly onto 4 skewers; grill 5 mins., turning once after 3 mins. Remove from grill. Remove tomatoes from skewers; coarsely chop. Place tomatoes, 2 t. olive oil, remaining S&P, basil, and shallot in a small bowl, stirring to combine. Drizzle bread slices evenly with remaining 2 t. olive oil. Grill 30 secs. on each side or until toasted. Rub cut sides of garlic over one side of bread slices; top evenly with tomato mixture. To make the tarragon green beans: Add the beans to 2 qts. boiling water; cook 4 mins. Drain, and place in a bowl. Stir in the rest of the ingredients; toss to coat, and dine al fresco!!

Make good your word.

Have FUN today!!

Love,

MM

Open-faced Salmon and Avocado BLT's

How 'bout making this for Mom for lunch today:
(serves 4)

4 (1 oz.) slices diagonally cut ciabbata or rustic Italian bread
4 center-cut smoked* peppered* bacon slices
4 (4 oz.) sustainable salmon fillets, skinned (about 3/4" thick)
1/4 cup light* mayo.
2 T. water
1 T. minced fresh chives, divided
1&1/2 t. Dijon mustard
4 Bibb lettuce leaves
4 (1/2" thick) slices tomatoes, halved
1/2 peeled ripe avocado, cut into 8 slices
4 lemon wedges

Preheat broiler to high. Arrange bread slices on a baking sheet; broil 1 min. on each side or until toasted. Cook bacon in a large nonstick skillet over med. heat until crisp. Remove bacon from pan. Add fillets to drippings in pan; cook 4 mins. on each side or until desired degree of doneness. Combine mayo., water, chives, and Dijon in a small bowl, stirring with a whisk. Spread mayo. mixture evenly over bread slices; top each with 1 lettuce leaf, 1 bacon slice, 1 slice of tomato, 2 avocado slices, and a salmon fillet. Sprinkle evenly with remaining 1 t. chives. Serve with lemon wedges.

Happy Mother's Day to all those who are one, or still have one. To those of us who have lost ours, may we ponder upon precious memories today!!

Love,

MM

Blueberry Lemon Sweet Rolls

This takes a while to make, so do them today, and rewarm them to serve to Mom Sunday:
(makes 24)

For the dough:
4 cups whole milk
1 cup sugar
1 cup canola oil
2 packages Active Dry Yeast (0.25 oz. packets)
8 cups all-purpose flour
1 additional cup of flour
1 heaping T. Kosher* salt
1 scant t. baking soda
1 heaping 2. baking powder

For the filling:
1 stick butter
3/4 cup sugar
2 whole lemons, zested
2 heaping cups fresh blueberries

For the glaze:
1 whole lemon, juiced
2 whole lemons, zested
3 cups powdered sugar
2 cups whole milk, or as needed
1 dash salt
3 T. melted butter

Make the dough: Mix milk, one cup of sugar, and canola oil in a large pot or Dutch oven. Heat over med. heat until very warm but not boiling. Remove from heat and allow to cool until warmer than lukewarm but not hot. Sprinkle yeast over the surface of the liquid, then add in 8 cups of flour. Stir gently until totally combined. Mixture will be very sticky and wet. Cover with a tea towel, keep in a draft-free place, and allow to sit for 1 hour. After an hour, add in an additional cup of flour, as well as the salt, baking soda, and baking powder. Mix until combined. Refrigerate dough, covered, until you need it. (Refrigerating dough helps made it easier to handle). Preheat oven to 375. Butter a large baking dish generously. You can use a 9x13" or two 9" pie pans. Melt 1 stick of butter in a small saucepan over med. heat. Once melted, remove from heat. Divide dough in half. Store one half in the fridge for another use (another batch of these, cinnamon rolls, dinner rolls). Turn the other half of the dough onto a floured surface. Roll into a large rectangle, about 30" wide by 10" deep. Roll as thin as possible. Drizzle melted butter over the dough, using your fingers to spread evenly. Using your fingers, again, mix sugar and lemon zest so that it's a nice, light yellow sugar. Sprinkle it all over the butter. Sprinkle the blueberries evenly over the surface. Beginning at the side furthest from you, roll dough toward you until it's in the shape of a tight log. Tuck as you go so the roll stays tight. Pinch the edges to seal the seam shut. With a sharp knife, slice into 1/2" thick rolls, and lay the slices, cut side down, into the buttered baking dishes. Allow to rise for 20 mins., then place in oven and bake for 15-20 mins. or until deep golden brown on top. To make the glaze: Add lemon juice, lemon zest, powdered sugar, milk, and a dash of salt in a bowl. Add melted butter and whisk together until smooth. Taste it and add more of whatever it needs. Remove rolls from oven and drizzle the glaze all over the rolls. Be sure to get it all around the edges and covering the surface so that they will be nice and moist. Serve warm or at room temp.

K, now my fingers are tired.

Go out and have FUN today, and do something you have always wanted to do!!!!

Love,

MM

Linguine with Asparagus, Artichokes, and Pancetta

Might become your new fav. comfort food:
(makes 6 servings)

1 lb. linguine
4 oz. diced pancetta (such as Boar's Head)
1 box (8 oz.) frozen artichokes
1 lb. fresh pencil thin* asparagus, trimmed and cut into 1/2" bias slices
1 t. fresh* lemon juice
1 cup heavy cream
1/2 cup fresh parsley, chopped
3/4 t. Kosher* salt
Freshly ground pepper

Bring a large pot of lightly salted water to a boil. Cook linguine 9 mins. or according to package directions. Drain and set aside. Meanwhile, add pancetta to a large sauté pan, and cook 5-7 mins. over med. heat. Remove with slotted spoon to a plate. Increase heat to med. high. Add artichokes; cook 2 mins. Stir in asparagus; cook 2 mins. Add lemon juice, scraping bottom of pan to release any brown bits. Add cream; bring to a simmer and cook 1-2 mins, until slightly thickened. Stir in pancetta, parsley, S&P. Serve immediately with a Caesar salad* and garlic bread*.

Happy Friday, and Have FUN today!!

Love,

MM

Meat 'n' Potato Kabobs

A summery take on pot roast! Ya gotta love an entire meal on a stick:
(makes 4 servings) 

1 lb. beef top sirloin steak, cut into 1" cubes
1&1/2 t. Montreal low sodium* Steak Seasoning*
1 garlic clove, minced
1 cup cola
3 small red potatoes (about 8 oz.), cubed
1 T. water
1 cup cherry tomatoes
1 med. sweet orange pepper, cut into 1" pieces
1 t. canola oil
1 cup pineapple chunks (optional)

Sprinkle beef with 1 t. steak seasoning and garlic. Place cola in a large bowl. Add beef; toss to coat. Set aside. Place potatoes and water in a microwave-safe bowl. Microwave, covered, on high for 4-5 mins. or just until tender; drain. Return to bowl, Add tomatoes, pepper , oil, and remaining steak seasoning; gently toss to coat. Drain beef; discard marinade. On eight metal or soaked wooden skewers, alternately thread beef, veggies, and pineapple if using. Grill, covered, over med. heat or broil 4" from heat 6-8 mins. or until beef reaches desired doneness, and pepper is crisp-tender, turning occasionally.

Get r done today, and have FUN doing it!!!

Love,

MM

Chorizo and Muenster Stuffed Baby Bell Peppers

K, I am back from an extended Birthday celebratory weekend. Whoooopppppppeeeeeee!!
Serve these at your next Fiesta:
(Makes 24)

3 T. EVOO
1 lb. assorted colors sweet baby bell peppers (24)
1 small sweet* white onion, chopped
1 poblano chile pepper, seeded and diced
3 cloves of garlic, minced
1/2 t. ground cumin
1/2 t. ground oregano
1/2 t. ancho chile powder (or chili powder*)
1 t. chipotle chile powder    "      "    "
Kosher salt
1/2 ground chorizo* (or ground pork or chicken*)
1/4 cup chopped fresh cilantro
3 oz. muenster cheese (or pepper jack*), diced (about 3/4 cup)
Lime wedges

Heat the oil in a large non-stick skillet over med. heat. Add the baby bell peppers in a single layer, and cook, turning, until the skins blister and start browning, about 8 mins. Transfer to a plate. Add onion, poblano, garlic, and all the spices, and about 1 t. salt to the pan. Cook, stirring, until the onion and poblano are tender, about 8 mins. Increase the heat to med. high and add the meat. Cook, breaking up with a wooden spoon, until no longer pink, about 6 mins. Remove from the heat; let cool. Meanwhile, preheat the oven to 425. Make a slit in each baby pepper with a paring knife, cutting from stem to tip. Crumble the meat mixture into small bits, then stir in the cilantro and cheese. Stuff 2-3 t. of the meat mixture into each pepper using your fingers or a small spoon; transfer to a baking sheet. (The peppers can be stuffed up to four hours before cooking - covered and refrigerated - bring to room temp. before baking.) Bake until the peppers or hot and cheese melts, about 10 mins. Sprinkle lightly with salt and serve with lime wedges.

Have Good Taste and FUN today!!

Love,

MM

Ungspankaka (Swedish Oven Pancakes with Bacon)

Served in squares with Lingonberry* sauce - fawgettaboutit!!!!

4 eggs
1 cup milk
2 T. butter, softened
1&1/4 t. flour
2 t. Sugar in the Raw*
1 t. sea* salt
4-5 strip of uncured* smoked* peppered* bacon, cooked and drained on paper towels (keep warm)

Beat eggs, add milk, butter, sugar, salt, and flour. Mix well. Pour into a preheated 8" greased pan. Bake at 350 for 15-20 mins. Top with bacon strips the last 5 mins. Cut into squares, and serve with warm Lingonberry sauce or maple syrup.

Be TRUE today, and have FUN!!!!

Love,

MM

Kentucky Chocolate-Pecan Pie with Bourbon Whipped Cream

Need I say more to this Louisville sinfully delicious Louisville fav.?

1 9" pie shell, unbaked
1 cup milk* chocolate morsels
1 cup chopped pecans
2 large eggs
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup all-purpose flour
Pinch of sea* salt
1 t. vanilla

Spread chopped nuts over the bottom of the pie shell; sprinkle with chocolate morsels. In a small mixing bowl, whisk eggs. Whisk in sugars, flour, salt, vanilla, and butter. Pour batter evenly over nuts and chocolate chips. Bake in a 325 oven for 35-40 mins. Let cool and serve with Bourbon Whipped Cream.

Bourbon Whipped Cream
1 cup chilled whipping cream
2 T. brown sugar
1/2 t. vanilla
1 t. good bourbon (or 1/2 t. rum flavoring)

For best results, chill and beaters. Beat cream until thickened; add sugar and flavoring, then beat until soft peaks form. Cover and refrigerate until ready to use.

"I love people who make me laugh. I honestly think it's the thing I like most, to laugh. It cures a multitude of ills. It's probably the most important thing in a person." ~ Audrey Hepburn

Have FUN today!!

Love,

MM

Kentucky Hot Brown Sandwich

In gearing up for the Derby tomorrow, this one will be a tasty hit:
(serves 4-6)

6-8 slices hardwood smoked* peppered* bacon
6 sliced ciabatta bread or other thick crusty bread
2 T. butter
2 T. all-purpose flour
1/2 t. Creole or Soul* seasoning, or seasoned salt
1&1/2 cups 2%* milk
1 cup shredded sharp cheddar
1/2 cup shredded Parmesan
4 t. Dijon mustard
1/2-1 t. hot sauce like Tabasco, Sriacha*, or Texas Pete's
8-12 oz. thinly sliced applewood smoked* turkey (with no nitrates or 'trites*)
2-3 Campari* tomatoes, thinly sliced
Freshly ground black pepper

Cook the bacon until crisp; drain on paper towels, then crumble
Toast the ciabatta bread and set aside.
In a medium saucepan over medium heat, melt butter. Stir in flour and Creole seasoning until blended and bubbly. Gradually stir in the milk. Cook, stirring, until the mixture begins to simmer. Simmer, stirring for 1 min. Add the cheeses, mustard, and hot sauce. Remove from heat. Taste and add more Creole seasoning, as needed. Cover and keep warm. Heat the broiler. Arrange the bread on a baking pan. Top each slice of bread with turkey, then arrange the tomato slices over the turkey. Sprinkle with freshly ground pepper, then spoon cheese sauce over the tomatoes. Put the open-faced sammies under the broiler and broil just until the cheese sauce begins to bubble and brown, about 2-3 mins. WATCH!* Remove from the oven and sprinkle with bacon. Serve immediately with Lay's Potato Chips*, and thin melon wedges.

"This is the day that the Lord hath made, and I will rejoice and be glad in it!!!"

Have FUN today.

Love,

MM

Chinese Noodle Salad

I am going to make this for a party Sunday:

1 head of green cabbage, chopped
2 small broccoli heads*, chopped
1/2 bunch of green onions, chopped
2 packages of Ramen noodles; uncooked and broken into pieces (discard seasonings)
2 T. sunflower seeds (think I will use pepitas*)
1 cup sliced almonds
1/4 cup butter*, softened
1/2 cup Sugar in the Raw*
3/4 cup veg. oil
1/4 cup red wine vinegar
1 T. Ponzu Citrus Sauce* (or soy sauce)

In a large bowl, mix together cabbage, broccoli, and green onions. Brown noodles, sunflower seeds, and almonds in butter in a med. skillet (set aside to cool). Boil sugar, oil, vinegar, and Ponzu, and cool completely. Toss everything together just before serving.

"Hope can be ignited by a spark of encouragement."

Have FUN today!!

Love,

MM