Tangy Grape and Apple Slaw with Raw Sauerkraut

"The raw sauerkraut is full of immunity-promoting probiotics; making this bright and zippy slaw supercharged for your health". This one's for you, Linda:

3 cups raw or refrigerated sauerkraut
1/4 med. head (red or green*) cabbage, cored and thinly sliced (3-3&1/2 cups)
2 cups Brussels sprouts, trimmed ant thinly sliced or shredded
1/2 Granny Smith* apple, thinly sliced and halved crosswise
1 cup seedless green grapes (or red*), halved
1/4 cup cider vinegar
1/3 cup EVOO
1/2 t. Kosher* salt
Freshly ground pepper, to taste

Drain sauerkraut; reserve liquid. For the salad: in a large bowl, combine the sauerkraut, cabbage, Brussels sprouts, apple, and grapes. For the dressing: measure sauerkraut liquid; add cider vinegar to equal 1/2 cup. In a screw-top jar combine the vinegar mixture, oil, S&P. Shake well to combine. Drizzle dressing over salad. Toss to combine. Serve immediately.

"Trust and Obey"

Love,

MM

Lemony Ricotta Summer Squash Galette

"Creamy ricotta filling gets its bright flavor from a double dose of lemon in this savory summer pie"
(makes 6 servings)

2 med. zucchini and or yellow summer squash, thinly sliced (2&1/2 cups)
1/2 15 oz. package rolled refrigerated unbaked piecrust
Parchment paper
Flour
3/4 cup ricotta cheese
1/2 cup grate Parmesan
1/2 cup shredded mozzarella
1 clove garlic, minced
1 T. EVOO
2 t. finely shredded lemon peel
1 T. lemon juice
1/4 t. Kosher* salt
1/4 t. freshly ground black pepper
1 egg yolk
Fresh dill weed

Sprinkle zucchini lightly with salt. Transfer to a colander; drain for 15 mins. Pat dry with paper towels. Preheat oven to 400. Meanwhile, on a large piece of lightly floured parchment paper, roll dough to a 12" circle. Transfer parchment and dough to a large baking sheet; set aside. For ricotta filling: In a med. bowl whisk together ricotta, Parm., mozz. garlic, 1 t. oil, lemon peel, lemon juice, S&P. Using a spatula, spread ricotta filling over dough, leaving a 1&1/2" border. Top with squash rounds. Drizzle with remaining oil. Gently fold over pastry edges, pleating as necessary. In a small bowl whisk together egg yolk and 1 t. water. Lightly brush pastry edges with egg mixture. Transfer galette to oven. Bake 35-40 mins. or until edges are golden brown. Sprinkle with fresh dill. Serve warm or at room temp. Perfect for alfresco dining!!

"It's easy to stand with a crowd; it takes courage to stand alone."

Have FUN today!!

Love,

MM

MM's Teriyaki Chicken in the Crock Pot

This is what I just put into my slow cooker, and wanted to share my recipe with you:

6 boneless, skinless chicken thighs, washed thoroughly (then your hands!), and fat removed
1 jar Tom Douglas' Rub with Love Ginger Pineapple Teriyaki Sauce
1 small can pineapple tidbits in their own juice, drained
Green onion, chopped
Key Lime Juice!!

Pour a little sauce on the bottom of the crock pot. Place thighs around. Top with pineapple and green onion. Add the rest of the sauce, and squeeze key lime juice over all. Cook on low 4-6 hours (check doneness after 3, tho.). I am going to serve this with steamed broccoli with a lemon/dill butter sauce, and orzo (cuz I don't like rice). Gonna be DELISH!! And, the aroma when I come home will prob. knock my socks off! :)

Editor's note: this was VERY good (also got rave reviews from the people I shared it with). The only thing I changed was to squeeze on some fresh lime juice before serving.

Love,

MM

Cherry Tomato Pie

This juicy treat uses a double crust base. It's especially delicious if you love the crust as much as the filling!!
(makes 8 servings)

6 strips uncured* smoked* bacon
1 15 oz. package rolled refrigerated unbaked piecrust (2 crusts)
2/3 cup finely shredded Parmesan cheese
3/4 cup finely chopped sweet onion
4 cups cherry tomatoes
1 T. EVOO
1/4 cup fresh lemon* basil, finely chopped (if you can't lemon, use reg. basil)
1/2 t. Kosher salt
1/2 t. freshly ground pepper
1/2 8 oz. package cream cheese with chives*, softened
1/4 cup light* mayo.
1 egg yolk, lightly beaten
1 t. finely shredded lemon peel
Chopped leaf lettuce
Lemon wedges

Preheat oven to 400. in a large skillet, cook bacon until just done but not crisp. Transfer to paper towels; drain. Reserve 1 T. bacon drippings in skillet; set aside. Let piecrust stand at room temp. for 20 mins. On a lightly floured surface, stack the two piecrusts. Roll from center to edges to form a 12" circle. Wrap pastry around rolling pin; unroll into a 9" deep dish pie plate. (Sides should be 2-2&1/2" deep). Ease pastry into pie plate, allowing edges to form a loose ruffled or scalloped effect. Gently press pastry into bottom of pie plate. Sides will not lay flat against pie plate. Prick bottom of pastry. Line pastry with a double thickness of foil. Bake 10 mins. Remove foil; bake 5 mins. more. Remove, and reduce oven temp to 375. Sprinkle 1/2 cup of the cheese over the piecrust. Place half the bacon around the edge of the crust. Set aside. Cook onion in reserved bacon drippings over med. heat until tender. Drain drippings; set aside. Halve 2 cups of the cherry tomatoes, leaving the remaining 2 cups whole. Place halved and whole tomatoes in a large mixing bowl. Add oil, 2 T. of the basil, salt, and 1/4 t. of pepper; stir to combine. In a separate bowl beat together cream cheese, mayo., egg yolk, cooked onions, lemon peel, and remaining Parmesan, basil, and pepper. Spoon cream cheese mixture into piecrust. Top with tomato mixture. Nestle the remaining bacon slices among the tomatoes, weaving bacon between the tomatoes. Gently press tomatoes and bacon into cream cheese mixture. Bake pie until tomatoes just begin to brown, about 35 mins. (Loosely cover pie with foil in edges begin to brown too quickly.) Let stand 60 mins. Top with chopped leaf lettuce, and serve with lemon wedges.

Editor's note: Doesn't this sound perfect for a picnic or your 4th of July "Q"?

"Trust and Obey" today! And have FUN!!!

Love,

MM

Sesame Noodles

"This all-purpose noodle dish is super versatile - add carrots, broccoli, spinach, or even rotisserie chicken*"
(serves 4)

3 cups cooked spaghetti
1 cup shredded cabbage
2 chopped green onions
1/4 cup Ponzu Citrus Sauce* (or low sodium* soy sauce)
2 T. smooth peanut butter
2 T. rice vinegar
2 T. vegetable oil

Combine spaghetti, cabbage, and green onions in a large bowl. Combine Ponzu and next 3 ingredients; mix well. Add to spaghetti in bowl, toss gently. Serve cold or at room temp.

"As you serve others, do it with tender loving care."

Have FUN today - it's Friday. YAY!!

Love,

MM

Tuna Burgers

A warm twist and a great "make ahead" offering for your troops:
(serves 8)

1 can low sodium* water packed* tuna, drained
1 small sweet* onion, finely* chopped
1/2 cup diced sharp* cheddar cheese
1 cup celery, finely chopped
1/2 cup black olives, chopped
1/2 cup light* mayo.
8 sesame* seed hamburger buns
Softened butter

Mix all ingredients together. Fill buttered buns with mixture. Bake at 350 for 20 mins. wrapped in foil. I would serve these with Lay's potato chips, dill pickle spears, and cold red seedless grapes.

"The longer you worry about something, the more your fears weigh you down."

Love,

MM

Welsh Rarebit with Black Forest Ham

I used to LOVE this as a little girl:
(serves 6)

3 eggs, room temp.
1 (12 oz.) can or bottle of beer or ale
3 cups sharp* cheddar, cubed (approx. 1 lb.)
3 T. butter
1&1/2 t. dry mustard
1&1/2 t. Tabasco sauce
12 toast triangles (I would use sour dough*), made from 6 slices of bread
6 slices of Black Forest ham cut into triangles the size of the bread triangles

In a deep, 1&1/2 qt. heat-resistant, non-metallic casserole beat eggs until well blended. Stir in remaining ingredients except toast and ham. Heat, uncovered on simmer for 12-14 mins. or until cheese has melted and mixture has thickened. Stir mixture occasionally. Beat mixture with electric mixer until very smooth. Spoon rarebit over toast triangles that have been topped with ham triangles.

Do you VERY best today, and have FUN doing it!!

Love,

MM

Glossy Carrots

Here's another one from my guest editor, Diane Dunlap:
(serves 4)


24 small carrots pared and cooked
1/4 cup butter
1/4 thawed frozen OJ concentrate
2 t. honey
1/2 t. ground ginger
1/2 t. salt


While carrots are cooking, melt butter in a skillet. Blend in the OJ concentrate, honey, and mixture of ginger and salt. Add carrots in skillet, and set over low heat turning carrots until well glazed.


Editor's note: Sounds YUMOLA to me!!


Don't sweat the small stuff today - you have bigger fish to fry!!!


Have FUN!!!!!


Love,


MM

Stuffed Pork Chops

This is from Cuisine Ala Nordstrom (1979) submitted by Mrs. Bruce Nordstrom (wife of one of the grandsons of the founders of Nordstrom's, John) Thanks again, Linda for the book!
(serves 4)


4 loin pork chops at least 1" thick
4 oz. diced Swiss cheese
1/4 cup chopped fresh parsley
1/2 cup chopped crimini* mushrooms
1/2 t. Kosher* salt
1 egg, slightly beaten
1/2 cup Panko* plain bread crumbs
EVOO
1/2 cup dry white wine


Make a horizontal pocket in the pork chops using a very sharp knife*. Mix together Swiss, parsley, mushrooms, and salt in a small bowl. Fill pockets with mixture. Place egg in a shallow bowl, and Panko in another. Dip chops in egg (letting excess drip off*), then both side in the bread crumbs. Brown the chops on both sides in hot oil in a large skillet. Add wine and simmer 45 mins. until tender.


"Caring for the burdens of others helps us to forget about our own."


Have FUN today!!


Love,


MM

MM's Roasted Cauliflower with Balsamic Glaze

Roasting veggies brings out their inherent sweetness. This one is for you, A.D.!


1/2 head cauliflower, cut into flowerettes
EVOO
Johnny's Garlic Seasoning
Balsamic Glaze (available at Trader Joe's - or simmer balsamic vinegar until reduced and thickened)
 


Preheat oven to 450. Spread out cauliflower on rimmed baking sheet. Drizzle with oil and sprinkle with Johnny's. Toss to coat. Roast for about 20 mins. or so (turning) til a little charred on all sides. At the very last few mins. drizzle with Balsamic glaze, stir. Cook a bit longer, remove, and place on serving plate. YUMOLA.


Pick your battles today. KNOW when to back down, and when to push forward with all your might.


Love,


MM

Pesto Tartlets

Fast and DELISH personal pizzas:
(makes 4)


Prepared pesto (I LOVE the Kirkland Sig. one at Costco - VERY fresh* - or make your own with
     3 cups of arugula, 1/3 cup grated Parmesan, 1/3 cup EVOO, 1&1/2 T. white wine vinegar,
     1 clove garlic, S&P - process in food processor or blender)
1 sheet frozen puff pastry, thawed and quartered
1 cup halved grape tomatoes
4 oz. "wet" fresh mozzarella, sliced thin


Put puff pastry on parchment-lined baking sheet; pierce with fork. Top with tomatoes, season with Kosher* salt. Bake at 425 until crisp, 15 mins. Top with cheese and pesto. Cook a few mins. more til cheese melts.


Be STRONG in Faith!


Love,


MM

Muffuletta with Artichoke Tapenade

Here is the perfect picnic/hike fare when paired with carrot and celery sticks, hummus, Lay's* potato chips, orange slices, grapes and Hersey's chocolate mini bars*. And, this creation can be made the night before, and it just gets better as it sits!!
(serves 6)


3 cups marinated artichokes, chopped
1&1/2 cups roasted red peppers, chopped
3/4 cup pitted black olives, chopped
4 T. EVOO
1&1/2 t. dried oregano
Kosher* salt and freshly ground pepper, to taste
1 round rustic loaf (about 1&1/2 lbs.) , split horizontally
4 oz. thinly sliced ham or prosciutto
4 oz. thinly sliced mortadella
4 oz. thinly sliced salami
6 oz. thinly sliced provolone
1/2 cup thinly sliced red onions


In a food processor, pulse the artichokes, peppers, olives, 3 T. EVOO, and the oregano to a coarse puree; season with S&P. Hollow out the top of the loaf, leaving 1 1/2" boarder; drizzle with the remaining 1 T. oil. Spread half the artichoke tapenade on the bread bottom. Add the meats and cheese, the remaining tapenade, onion slices and bread top. Press down to compact. Wrap tightly in plastic, then foil, crimping the edges to seal. Refrigerate at least 4 hours. Cut into wedges.


"Don't be afraid to rock the boat once in a while. If someone falls out then obviously they were never meant to be in your boat in the first place."


Happy Friday!!


Love,


MM

Halibut and Peach Salad with Lemon-Mint Vinaigrette

This salad will have 'em exclaiming, "Ooo La La!! You can substitute another sustainable white fish for the halibut, and pecans or hazelnuts for the almonds.
(serves 4)


3 T. EVOO, divided
4 6 oz. halibut fillets
1/2 t. kosher salt, divided
1/2 t. freshly ground black pepper, divided
2 T. chopped fresh lemon* mint
2 T. fresh lemon juice
1 t. maple syrup
6 cups baby spinach leaves
2 med. ripe peaches, halved and sliced
1/2 English or Persian* cucumber, halved lengthwise and sliced
1/4 cup toasted sliced almonds


Heat a large nonstick skillet over med.-high heat. Add 1 T. oil; swirl to coat pan. Sprinkle fish evenly with 1/4 t. salt and 1/4 t. pepper. add fish to pan; cook 3 mins. on each side or until fish flakes easily when tested with a fork. Combine remaining 1/4 t. salt and 1/4 t. pepper, remaining 2 T. oil, mint, juice, and syrup in a large bowl, stirring with a whisk. Add spinach, peaches, and cucumber; toss gently to coat. Divide spinach mixture among 4 plates; top with fish. Sprinkle with almonds.


"A love walk is made up of many steps, and every step requires a decision."


Have FUN today!!


Love,


MM

The Perfectly Seasoned Steak

This is a method I read about the other day, and turned Margaret on to it:


1 steak - your choice, your fav.
Kosher salt


Liberally shake on salt - covering all surfaces and sides. Put it on a wire rack over a baking sheet, and refrigerate uncovered at least 1 hour to overnight. Bring back up to room temp. for 30 mins. before grilling or broiling. MAKE SURE TO LET IT REST at least 5-8 mins. after you remove it from the heat to let the juices redistribute.


This is what you want 'em to say about your food offerings: "When I taste that, I'm excited to taste another bite!" ~ Chef Anne Burrell


Happy Hump Day!


Love,


MM

Crispy Duck with Lemon Pepper Sauce

No Duck Duck Goose here... (remember that game??)


1 5 lb. duck
1&1/2 cups low sodium* chicken stock, approximately
1 leek, chopped
1 clove garlic, split
1/2 t. marjoram
1/2 t. freshly ground pepper
1&1/2 T. cornstarch
1 T. fresh lemon juice + more if necessary
4 oz. sliced mushrooms
Kosher* salt, to taste
1-2 T. honey, to taste
1 T. hot water


Prick the duck skin all over wit the tines of a fork and place the duck on a pie tin. Place the pie tin in a steamer and steam for 1 hour. The pie tin will need to be drained occasionally. The fat can be skimmed, frozen, and used for sautéing. Save the juices for the sauce. You may improvise a steamer by placing a rack over boiling water in a large, covered pot. This improvised steamer will have to be checked frequently so the pot does not boil dry. Gently remove the duck from the pot and pat it dry. The duck may be refrigerated at this point. Add enough chicken stock to the reserved juices to make 2 cups. Add the leek, garlic, and marjoram and simmer 3 mins. Strain the sauce and add the pepper, cornstarch mixed with lemon juice, and mushrooms. Bring the mixture to a boil to thicken and adjust the seasoning with salt and additional lemon juice. Preheat the oven to 450. Combine the honey with 1 T. hot water and brush the duck with this mixture. Bake 20 mins. until the skin is dark brown and crispy. Remove from the oven; let stand 10 mins., and carve into serving portions. Serve with the reheated sauce and rice pilaf.


"Go forth and prosper" today, and have FUN doing it!!


Love,


MM

Endive Leaves!

What a Wonderful receptacle for herb and onion cream cheese topped with sliced green olives and radish slices.


Shake on dill and lime beer salt. BooYa!


Make sure you tell someone who NEEDS it that you Love them!


Love,


MM

Stuffed Pork Rouladen with Braised Cabbage

Smoky, with wonderful spices, and a bit of sweet from the vegetable:


Pork Rouladen:
1 pork tenderloin at least 2" in diameter
6 oz. applewood* smoked bacon
3 cloves garlic, minced
1/2 cup finely diced sweet* onion
1 t. each caraway seed, dried sage, and smoked* paprika
1/3 cup flour
2 eggs, lightly beaten
1/2  cup Panko* bread crumbs
1/2 stick butter
1/4 cup vegetable oil
Chopped fresh parsley


Remove all fat from tenderloin. Cut the pork on a sharp diagonal into eight 1/4" slices and flatten the slices to 1/16" with a meat pounder/tenderizer mallet. Set aside. Fry bacon until crisp. Drain and crumble. Remove all but 3 T. fat from the pan, and reserve. Add the garlic and onion to the pan and sauté until the onion is transparent. Add the caraway, sage, paprika, and bacon and sauté 30 secs. Lay the pork slices on a flat surface with the grain of the meat running fried side to side and spread the bacon mixture evenly on top. For the right and left sides of the slices over 1/2" towards the center, then roll into cylinders starting at the top edge. Secure with toothpicks. Roll each bundle in flour, dip in the egg mixture, and roll in breadcrumbs. Heat the butter and oil in a heavy skillet over med. high heat. When hot, add the pork turning to brown well on all sides. Arrange the pork rolls on the braised cabbage and serve accompanies with boiled new potatoes. Garnish with parsley.


Braised Cabbage:
Reserved bacon fat
1 lb. cabbage, thinly sliced
1 cup dry white wine
Kosher* salt and freshly ground pepper


Heat bacon fat in a heavy skillet, adding extra butter, if necessary. Add cabbage and stir constantly for 3 mins. Add wine, lower heat and simmer 15 mins. until wine has evaporated. S&P to taste. Spread cabbage on warmed platter.


Al Hipps - YOU are on all our minds today!!!


Love,


MM

Wonderful Radish and Cauliflower Dip

Low carb and GREAT:


1 pkg. Original Ranch dry mix
1 cup sour cream (or plain Greek yogurt*)
1 cup mayo.
3/4 cup radishes, sliced and chopped paper thin
Small head of cauliflower, cut very small
2/3 cup grated sharp* cheddar cheese


Mix ingredients and chill. Serve with sliced cucumbers, celery sticks*, sugar snap peas*, and baby carrots*.


"If you have enjoyment for what you do and an sincere purpose behind it, you can do it forever."
     ~ Michael Strahan


Count your Blessings today!! Betcha have TONS!!


Love,


MM

Scampi Bread!!

Shrimp, Garlic, Lemon, and Bread - Oh, MY!!!




1 round loaf of bread, approximately 8" in diameter
1 stick butter, melted
3 cloves garlic, minced
1/2 cup chopped parsley
1/2 t. Kosher* salt


1/2 lb. raw shrimp, shelled and deveined, tossed with 1 T. fresh lemon juice




Preheat oven to 400. Slice off the top third o f the read and reserve as later it will serve as a lid. Hollow the loaf and chop the insides pieces in a processor until finely ground. Combine the butter, garlic, parsley and salt and brush the inside of the loaf with about half the butter mixture. Layer half the shrimp at the bottom of the loaf and top with half the crumbs. Drizzle with half the remaining butter. Repeat with a second layer of shrimp and crumbs, and butter. Bake for 25-30 mins. without the lid. Add the lid the last five mins. Cut into wedges and serve.




"What I know for sure is that what you give will come back to you." ~ Oprah Winfrey


Celebrate LIFE today!!




Love,


MM

Pizza Fondue

Here's a fun one to serve to the gang:

1 sweet* onion, chopped
2 T butter
1 T. cornstarch
1/4 t. Johnny's Garlic Seasoning* (or garlic powder/salt)
A few red pepper flakes* (if desired)
1 lb. ground beef
2 small cans pizza sauce
1&1/2 t. oregano
8 oz. mozzarella
10 oz. grated sharp* cheddar
Mini* pepperonis, cut in half*
1/2 t. Italian seasoning (or to taste)
English muffins, toasted

Brown meat and onion in butter in a large skillet.  Mix cornstarch and seasoning into pizza sauce in a sauce pot over med. heat. Reduce heat and combine meat mixture and rest of ingredients (except muffins). Cook until thickened. Transfer to a fondue pot, and slowly add cheese, stirring to melt. Toast English muffins, and break into bite size pieces for dipping.

Give it your ALL today!! And, have FUN doing it!

Love,

MM

Roquefort Butter

Fab. on steaks!!!!

4 T. softened butter
2 T. Roquefort, crumbled
2 T. chopped scallions

Blend, roll tightly in plastic, and chill. To use, simply cut round slices.

"Remember, it takes COURAGE to TRUST that THE BEST IS YET TO COME!!!!"

Love,

MM

Best Ever JUICY Burgers!!

Be sure to serve these with lots of napkins:
(8 servings)

1/2 cup Best Foods Real Mayo
1/2 cup plain Panko* bread crumbs
1 envelope Lipton Recipe Secrets Onion Soup Mix
2 lbs. ground beef or turkey
8 soft onion* or poppy seed* or sesame seed* buns

Combine mayo, bread crumbs, and soup mix in a med. bowl. Mix mayo mixture into ground beef, and shape into patties (slightly indent the middle with your thumb for even cooking*). Grill or broil until done, and serve on toasted buns with deli dill pickle spears*, Lay's potato chips*, and slices of Tuscan melon = YUMOLA!!

Make a CHOICE to be happy today!

Love,

MM

Grilled Chicken with Yogurt Sauce and Grated Carrot Salad

A 400 calorie dinner to consider:
(serves 4)

Recipe for Chicken:
1&1/2 cup plain Greek* yogurt
2 T. chopped fresh lemon* mint
2 t. grated peeled fresh ginger
1 t. garam masala spice blend
Kosher* salt and freshly ground pepper
1&1/4 lb.s chicken breast cutlets (or boneless skinless thighs*)

In a large dish, combine first 4 ingredients plus S&P to taste. Add chicken; turn to coat; let stand. Preheat outdoor grill on med. (or you can use the broiler*). Remove chicken from marinade; sprinkle with S&P. Grill, covered, 10-12 mins. or until an internal thermometer reaches 165.

Recipe for Carrot Salad:
1/2 cup grated carrots
2 T. orange juice
Pinch of cumin
Pinch of cinnamon
1 T. feta cheese, crumbled

Mix all ingredients together in a med. bowl, and refrigerate while chicken is cooking.

"Keep calm, and carry on."

Have FUN today!!

Love,

MM

Asparagus Gremolata

The recipe calls for "jumbo" asparagus. Up to you, but I like "pencil thin"
(serves 6)

Kosher* salt and freshly ground* pepper
2 lbs. asparagus spears, trimmed
1 clove garlic, finely chopped
1 T. EVOO plus 1 t. EVOO
1 t. freshly grated lemon peel
1/4 cup. Panko bread crumbs
1/4 c. packed fresh flat-leaf parsley leaves, finely chopped
1 T. water


Heat a large covered sauce pot of water to boiling on high. Fill a large bowl with ice and water. add 1 t. salt to sauce pot, then asparagus to boiling water. Cook uncovered 5-6 mins. or until bright green and a knife pierces easily through stalks. With tongs, transfer directly to bowl of ice water to stop the cooking process. When cook, drain well. Roll between paper towels to dry completely. Asparagus can be refrigerated in an airtight container or resealable  plastic bag up to overnight. In a 12" skillet, combine garlic, 1 T. oil, and 1/2 t. lemon peel. Cook on med. 2 mins. or until golden, stirring occasionally. Add panko and cook 1-2 mins. or until golden and toasted, stirring frequently. Transfer to small bowl; wipe out skillet. In the same skillet, combine asparagus, 1 T. water, and remaining T. oil. Cook on med. 2-5 mins. or until heated through, turning frequently. Transfer to a serving platter. Stir chopped parsley, remaining 1/2 t. lemon peel, and S&P into panko mixture. Spoon over asparagus and serve immediately.

"Believers stand strong when they don't stand alone."

Frolic today!!

Love,

MM

Blue Cheese Herb Spread

"This recipe is a great way to use up some of your fresh herbs. With its cream cheese base and flavorful blue cheese combo., it is to die for on a cracker." Also good on rye or pumpernickel. Try it in an endive leaf or as a sandwich spread for smoked ham.

2 T. walnuts
2 T. chopped fresh parsley
2 T. chopped garlic* chives
1/2 cup blue cheese, crumbled
1 8 oz. package cream cheese, cold

Place walnuts, parsley, and chives in the bowl of a food processor and process until finely chopped. Place herb mixture in a small bowl and stir in blue cheese. Set aside. Place cream cheese in the food processor and process until smooth. Add herb mixture to cream cheese and process until thoroughly blended. Serve at room temp. Can be made 3 days ahead and chilled, covered tightly.

"Live in such a way that when people think of honesty and integrity, they will think of you."

Have FUN today!!

Love,

MM

Mango Lemonade

WOW!!
(makes 2 qts.)

4 cups fresh mangoes
1 cup mango nectar
1 cup fresh lime juice
1/8 t. freshly grated ginger*
1/4 cup simple syrup
1 750 ml bottle of sparkling water, or champagne, chilled

Seed, peel, and cut up fresh mangoes. In a blender, combine mangoes,mango nectar, and ginger. Cover; blend until smooth. In a serving pitcher, stir together the mango mixture, lime juice, and simple syrup. Stir in sparkling water before serving. Pour into tall ice filled glasses. Serve with warm chocolate chip cookies*!

TRUST and BELIEVE!!

And, have FUN today!!!

Love,

MM

Grilled Chipotle Lime Cauliflower Steaks

I love every word in the title of this one:
(serves 4-6)

2 large heads of cauliflower
1/4 cup EVOO
2 limes, zested and juiced
2 cloves garlic, minced*
1 t. honey or agave syrup
2 T. smoked* paprika
1 T. chipotle powder
1 t. Kosher* salt
1/4 cup finely chopped cilantro leaves
Lime wedges, for servings

Remove the leaves on each cauliflower head and trim the stem end until you can set the cauliflower flat on the cutting board. Use a large, sharp knife to trim off the sides, then cut the cauliflower into 3-4 thick "steaks". Reserve the florets that fall away for another recipe. Whisk the oil with the lime juice in a small bowl. Whisk in the garlic and honey. In a separate bowl, mix the lime zest, paprika, chipotle, and salt. Heat a gas or charcoal grill (or broiler) to high. Brush one side of each steak with the oil mixture and sprinkle generously with the chipotle powder mixture. Place the seasoned side down on the hot grill. Brush the tops with the oil mixture and season with the chipotle mix. Cover the grill and cook for 5-6 mins. Remove the lid and carefully flip the steaks. Cook covered for an additional 5 mins. or until done to your desired texture. Sprinkle with cilantro and serve immediately with lime wedges on the side.

"Escape the prison of your past, and seek to find the life of freedom you are promised."

And, have FUN today!!

Love,

MM

Tarte Au Crabe (Crab Pie)

This unique creation is from Gourmet Cooking by Earl Peyroux:

Pie Crust:
2 cups Lay's* potato chips, crushed
1/4 cup butter, melted
1 t. smoked* paprika
2 t. green onion, minced

Filling:
1 lb. lump crab meat, picked through for shells*
1/4 cup pimiento, chopped
1/4 cup black olives, chopped
1/4 cup butter, melted
1 cup green onions, chopped
3 T. flour
1/2 t. Kosher* salt
1/2 cup milk
1 cup sour cream or plain Greek yogurt*
1/2 cup Lay's* potato chips, crushed

For the crust: Combine all four ingredients in a med. bowl. Press into bottom and sides of a 10" pie pan. Bake at 375 for 10 mins.

For filling: Melt butter in a large skillet. Add onions and sauté 5 mins. Add pimiento and olives, and mix well. Gently stir in crab meat. Blend in flour and salt. Add milk gradually and cook until mixture is thick and smooth. Stir in sour cream. Pour mixture into pie shell. Top with potato chips and bake at 350 for 20 mins. Let sit at least 5 mins. before cutting.

Carpe Diem!!

Love,

MM

Southwestern Chicken and Macaroni Salad

"When it comes to macaroni salad, think outside the mayo. jar. This twist gets its creaminess from a salsa-cream cheese dressing and big chunks of avocado."
(10 servings)

2 poblano peppers, halved lengthwise
1 25 oz. package frozen fully cooked crispy chicken strips
8 oz. large elbow macaroni
1/2 8 oz. package of cream cheese, softened
1 7 oz. can salsa taquera
1 avocado, halved, pitted, peeled, thinly sliced and coarsely chopped
1/2 small can of sliced black olives*

Preheat the oven to 450. Line a baking sheet with heavy-duty foil. Place peppers on baking sheet, cut sides down. Roast 20-25 mins. or until skin is blistered and charred. Bring the foil up around peppers and fold edges together to enclose. Let stand 15 mins. or until cool enough to handle. Using a sharp knife, loosen the edges of the skins. Gently pull off skins and discard. Chop peppers. Meanwhile, cook chicken and macaroni according to package directions. Drain pasta and rinse well under cold water, set aside. Quick cool: When draining the cooked macaroni, cool it even faster by filling the colander with ice before pouring the pasta over. Then add a few more cubes to the top and run cold water over. Cut chicken into bite size pieces. In a large bowl, combine cream cheese and half the salsa. Beat with an electric mixer on low speed until smooth; gradually beat in remaining salsa. Add peppers, macaroni, and olives; toss to combine. Gently fold in avocado and chicken. Serve at once or cover and chill up to 2 hours.

Give Thanks All Day today!! And, have FUN doing it!!

Love,

MM

Cheesy Hash Brown Breakfast (or lunch or dinner*) Casserole

"Distinctive flavors guarantees a brunch they're sure to munch"
(12 servings)

8 frozen hash brown patties
Cooking spray
6 eggs
2 cups 2%* milk
1 cup sour cream
1 t. Johnny's Garlic Seasoning*
1 t. ground mustard
1/4 t. freshly ground pepper
6 slices uncured* peppered* bacon, crisply cooked and crumbled
2 cups shredded sharp* cheddar, divided
3 green onions, thinly sliced

Place hash brown patties in a single layer in a 13x9" baking dish sprayed with cooking spray. Bake in preheated 450 oven 20 mins. or until browned, turning after 10 mins. Remove from oven; let stand 5 mins. Reduce oven temp. to 350. Beat eggs in a large bowl with wire whisk. Add milk, sour cream, Johnny's, mustard, and pepper; mix well. Stir in bacon 1&1/2 cups of the cheese and onions. Pour over hash brown patties. Sprinkle with remaining 1/2 cup cheese. Bake 40-50 mins. or until center is set and edges are golden brown.

"ALWAYS HAVE A PLAN"

And, have FUN today!!!

Go California Chrome!!!!!

Love,

MM

Tuna-Tomato-Hearts of Palm* Linguine Salad*

I am a HUGE fan of cold noodle salads, and this one caught my eye:
(serves 6)

1 lb. whole grain* linguine
1 lb. zucchini, ends trimmed
2 cans (5 oz. each) tuna in olive oil, undrained
1 pt. cherry tomatoes, cut in half
2 T. capers, rinsed and chopped
2 green onions*, chopped
2 hearts of palm tubes*, cut into rings
Lemon pepper

Cook linguine as label directs. Drain, rinse under cold water, and chill. Meanwhile, with a vegetable peeler, peel zucchini into wide ribbons. In a large salad bowl, place all ingredients, and sprinkle with lemon pepper to taste. Toss well to coat. Serve with a crusty baguette* and softened butter with a cold plum*.

"Remember that our vision is limited, and that we see only a small part of the entire scene." That is where Faith comes in!

Have FUN today.

Love,

MM

Open-faced Radish Sandwiches with Herbed Avocado Spread

A chance to relish the radish:
(serves 4)

1/2 ripe avocado
4 oz. goat cheese
1 t. lemon zest
1 t. fresh* lemon juice
1 t. chopped fresh garlic* chives
1 t. chopped fresh parsley
Kosher* salt and fresh ground pepper, to taste
4 slices whole-grain bread, toasted
4-6 radishes, thinly sliced
1/4 red onion, thinly sliced

In a small bowl or food processor, blend together avocado, cheese, lemon zest, and juice. Fold in chives and parsley; season to taste with S&P. Divide avocado spread between the bread slices. Top with radishes and red onion. Cut in half on the diagonal, and serve immediately with Lay's Potato Chips*.

I wish you "Strength for today, and bright hope for tomorrow."
And, don't forget to have FUN!!

Love,

MM

Beef Empanadas

These crisp, savory, hand-held pies are Argentinian inspired and a breeze to prepare, plus you can freeze left-overs for easy last-minutes lunches or dinners:
(serves 4)

1 T. EVOO
1/2 cup chopped sweet* onion
2 cloves garlic, minced
1/2 lb. lean ground beef
1 t. cumin
1/2 t. smoked paprika
2 hard boiled eggs, roughly chopped
1/4 cup sliced green olives
2 t. chopped fresh parsley
Sea* salt and freshly ground* pepper, to taste
1 (8 oz.) package refrigerated buttermilk biscuits
Flour, for rolling
1 egg beaten with 1 T. water for egg wash

Preheat oven to 350. Line a baking sheet with parchment paper. Heat oil in a sauté pan over med. heat. Cook onion and garlic until soft, about 5 mins. Add beef and cook until no longer pink, about 7 mins. Stir in cumin, paprika, eggs, olives, parsley, S&P. Remove from heat and cool slightly. Gently roll out each biscuit to a 5-6" circle on a lightly flour work surface. Place about 1/4 cup filling in the center of each circle and fold in half, like a turnover. Crimp edges together with a fork. Brush tops with egg wash and place on prepared baking sheet. Bake on the middle rack until golden brown, 15-20 mins. Serve with a black bean/corn relish, and melon slices.

"When people share their fears with you, share your courage with them."

Have FUN today!!

Love,

MM

Crab Imperial

This comes from a cookbook featuring fav. recipes from St. Simons and the Golden Isles of Georgia (published in 1977):
(serves 4)

1 lb. crabmeat (picked over for shells*)
1 t. dry mustard
1/2 t. Kosher* salt
1 t. Worcestershire sauce
1/2 cup light* mayo.
1 T. capers, drained and lightly chopped*
Paprika

Blend mustard, salt Worcestershire; stir in mayo. and capers. Gently fold in crabmeat. Place in baking dish and sprinkle with paprika. Bake at 375 about 20 mins. or until golden brown. Perfect for a luncheon, tea, or shower. I would serve this with crostini or multi-grain crackers, cold red grapes, and lemon wedges.

"I will go anywhere - provided it is forward."

Have FUN today!!

Love,

MM