Smoky Salmon Chive Spread

Since I made you a YOUR day Smoked Salmon Quiche this morning, Dick, I thought I would also dedicate this entry to you!!
(makes two cups)

2 cans (7.5 oz. each) Alaskan King or Sockeye Salmon, (or the equivalent fresh*) well drained
1 container (7 oz.) plain nonfat Greek yogurt
2 oz. hot-smoked salmon, finely chopped
1/4 cup finely chopped red onion, plus slivers for garnish
3 T. chopped chives
2 t. Dijon mustard
1/2 t. freshly ground black pepper
Kosher salt
Seeded crisp lavash crackers

Remove bones and skin from salmon; break into chunks. In a med. bowl, mix yogurt, hot-smoked salmon, chopped onion, chives, mustard, and pepper with a fork until well combined. Gently stir in salmon, season to taste with salt, and top with slivered onions. Chill, covered. Serve with lavash.

"Praise the Lord, oh my soul. Worship His holy name. Sing like never before, oh my soul. We worship your holy name."

Happy Birthday, Mr. Peep!!!

Love,

MM

Grilled Pizza Margherita

This is from the CIA (Culinary Institute of America). Funola and no oven required!
(makes 3 10" pizzas)

2&1/2 t. active dry yeast
2 cups warm water
3&1/2 cups all-purpose flour
1 cup semolina flour
1 T. sea* salt
1/2 cup EVOO
3 cups tomato sauce (or roasted garlic alfredo* or pesto*)
4 cups grated mozzarella
3 lbs. Campari* tomatoes, sliced 1/3" thick
3 T. chopped or torn fresh basil

Combine the yeast and water in a bowl and stir to dissolve. Let the mixture sit until a thick foam forms. Add the flours and the salt to the yeast, and stir by hand or mix on med. speed in an electric mixer using the dough hook attachment until the dough is smooth and elastic, about five mins. Transfer the dough to a second bowl that has been lightly oiled. Cover the dough with a clean kitchen towel and allow to rise at room temp. until nearly doubled in size, about 1&1/2 hours. Gently fold the dough over on itself a few times, cover again with the towel and allow it to rise for an additional 45 mins. Preheat a gas grill to med.-high. If you are using a charcoal grill, build a fie and let it burn down until the coals are glowing red with a moderate coating of white ash. Spread the coals in an even bed. Take care to make sure the grill is not too hot, or your pizzas will be overdone. Evenly divide the dough into three pieces. Roll or stretch each piece of dough into a 10" round (or rustic shape*). Lightly dust an oven peel or the back of a baking sheet with semolina flour (or cornmeal for crunch*) and lay a dough round on top. Lightly brush oil over the top of the entire dough round. Place each round on the grill, oiled side down. Brush the other side with oil. Grill the pizzas until the dough is marked and it puffs up slightly, about two mins. Use tongs to flip over and spread 1 cup of your choice of sauce in an even layer on each round, leaving 1/2" border around the outside edge. Evenly sprinkle the surface with 1/3 of the cheese on each round, and top with a few slices of tomato. Close the grill lid. Cook the pizza until the crust is golden brown and the cheese is slightly brown and bubbly, about 2-3 mins. more. Remove the pizza from the grill and sprinkle basil on top.

"Avoid negative people for they are the destroyers of self confidence and self esteem. Surround yourself with the people who bring out the best in you."

Have FUN today!!

Love,

MM

Roasted Brussels Sprouts and Celery Drizzled with a Creamy Cream Cheese and Browned Onions Sauce with Crunchy Cucumbers

Saw this in the paper this morning. I am including it for my housemate, Janinne (Mrs. Peep) who LOVES Brussels Sprouts as much as I do!!

Brussels Sprouts:
1 stalk of celery, thinly sliced
1 med. sweet onion (again, I like Walla Wallas*)
1&1/2 lbs. Brussels Sprouts, cut into three pieces each, cutting from top to bottom
EVOO
Kosher* Salt
Freshly ground* pepper
Zest from half a lemon

Sauce:
Half a med. sweet* onion, minced
Three cloves of garlic, minced
2 T. EVOO
1 T. sugar
8 oz. cream cheese, softened
A generous squeeze of lemon juice (enough to make it sweet/tart)
Kosher* salt
Freshly ground pepper
Water (in case you need to thin the sauce to drizzle)
Diced Persian* cucumbers

To prepare Brussels sprouts: In a large bowl, mix together Brussels sprouts, celery, and onion. Toss with enough oil to coat; add S&P and lemon zest. Spread the mixture on a large baking sheet and roast in the oven at 400 until the sprouts are golden brown.

To prepare the sauce: In a med. skillet over med. heat,  slowly brown onion in oil, stirring occasionally. Stir in the garlic, and cook for one min. Then stir in the sugar and remove from heat. Immediately stir in cream cheese, stirring until melty and creamy. Squeeze in lemon juice, and add S&P. Add water, if needed to thin.

Pile the Brussels sprouts mixture on a large platter and streak the sauce in a zigzag pattern over the vegetables. top with diced cucumbers. Garnish with an edible blossom.

"No matter how many mistakes you make or how slow you progress, you are still way ahead of everyone who isn't trying."

Happy Friday, and have FUN today!!

Love,

MM

Layered Buffalo Chicken Nachos

Here's a tasty one to serve 'em tonight during the Seahawks game:
(yields 4-6 for dinner or 8-10 as an appetizer)

For the nachos:
3 T butter*, divided
1 cup Frank's Hot Sauce
2&1/2 cups rotisserie* shredded chicken
3 T. all-purpose flour
1 cup 2% * milk
4 oz. Monterey or Pepper Jack* cheese
4 oz. sharp cheddar
4 oz. creamy gorgonzola or mild creamy blue cheese, crumbled, divided
12 oz. your favorite tortilla chips (I like lime*)

For serving:
Diced avocado
Chopped fresh chives or scallions
Chopped fresh cilantro*
Extra hot sauce

Preheat oven to 450. In a med. skillet over med.-high heat, warm 2 T. butter and the hot sauce together. Reduce the heat to med.-low, and stir in the shredded chicken, tossing to coat. Keep the pan over low heat while you make the cheese sauce. In a med. saucepan over med. heat, melt the remaining 1 T. butter. Whisk in the flour until no lumps remain and cook, stirring constantly for about 30 secs. Gradually whisk in the milk until no lumps remain. Cook, stirring frequently, until the mixture starts to bubble and thicken, about 3-4 mins. Remove the saucepan from the heat and gradually stir in all of the Jack and cheddar cheeses and half of the gorgonzola/blue cheese until all of the cheese has melted. Spread half of the tortilla chips out on a heavy-duty baking sheet. Spoon half of the sauce over the tortilla chips and then half of the chicken. Repeat with a second layer of chips and the rest of the sauce and chicken. Dollop the remaining gorgonzola/blue cheese over the nachos. Bake for 10 mins., until everything is bubbly and hot. After baking, toss on some avocado, chives, cilantro, and sprinkle on extra hot sauce, if desired. Serve with lots of napkins and a smile!!

"Before you assume, learn the facts.
 Before you judge, understand why
 Before you hurt someone, feel
 Before you speak, think"

Have FUN today. Go Hawks!!

Love,

MM

MM's Salted Caramel Fondue with Sliced Granny Smiths, Chopped Pecans, Toasted Shredded Coconut, and Chocolate Sprinkles

I made this to serve at our Small Group meeting last Sunday, and it was a REALLY fun and Delish interactive hit!!!
(serves 6)

1 bag of caramels
1 T. butter
Splash of half and half
3-4 drops almond extract
1&1/2 T. softened cream cheese
2 T. brown sugar
1/8 t. coarse Kosher salt
4 large Granny Smith apples cut into slices
Lemon juice (for soaking the apples)
A small bag of chopped pecans
1 cup shredded coconut
Chocolate sprinkles

Remove cellophane wrappers from caramels and place into a deep microwave safe bowl. Add butter. Microwave for 35 secs. Stir, and microwave for 30 secs. Add 1/2 and 1/2. Stir and cook another 30 secs. Stir and add brown sugar, almond extract, salt, and cream cheese. 30 more, stir vigorously to incorporate the cream cheese til smooth. Soak the apple slices in lemon juice (to prevent browning) or a lemon lime pop for at least 1/2 hour. Toast coconut in either a dry skillet, stirring occasionally, or under the broiler. WATCH carefully to prevent burning!! Arrange apple slices on a serving platter. Place the caramel mixture in a fondue pot or Little Dipper warmer. Serve with bowls of the pecans, coconut, and chocolate sprinkles. Encourage your guests to put toppings on their plates, dip a slice in the fondue, and press into toppings to adhere.

"Kindness is Christianity with its working clothes on."

Have FUN in the SUN today!!

Love,

MM

Cherry Tomato Tart

From The Pioneer Woman (one of my culinary heroes) - "A ridiculously delicious - and simple - way to celebrate cherry tomatoes."
(serves 8)

4 T. butter
2 whole large sweet* onions (I would use Walla Wallas) halved and sliced thin
Kosher* salt and freshly* ground pepper, to taste
2 whole store bought pie crusts (not frozen*) or one good sized homemade crust
1&1/2 cups grated Fontina or Monterey Jack cheese
1/4 cup freshly* grated Parmesan
1/4 cup grated Gruyere or Swiss
3 cups whole cherry tomatoes (yellow or red), washed and dried (use more, if needed)
1 egg
1/4 cup 2%* milk
16 fresh basil leaves or more, if needed, chiffonaded (rolled up and thinly sliced to make ribbons*)

Heat a large skillet over med.-low heat. Add the butter, onions, S&P, and cook for 20-25 mins., stirring occasionally, until the onions are soft and deep golden brown (caramelized*). Set aside.
Preheat the oven to 450. "Smush" both pie crusts into a ball, knead around a bit to combine them, then roll it out into one large, oblong* crust. Lay onto a shallow quarter sheet pan, a tart pan, or cut in half and use 2 standard pie pans. Sprinkle on the cheeses in a single layer, spread on the onions, then sprinkle the tomatoes over the cheese. Mix together the egg and milk in a small bowl, and brush it all over the crust and around the edge of the tart. Bake the tart for 15-18 mins., watching carefully to make sure the crust doesn't burn. (The tomatoes should be starting to burst apart, with some dark/roasted areas on the skin, and the crust should be deep golden brown.) If the crust is getting brown too fast, reduce the heat to 425. Remove the tart from the oven and allow it to sit for 5 mins. You will notice liquid from the tomatoes on the surface. This will be absorbed. Sprinkle the basil chiffonades all over the top. Cut into squares and serve with a smile*.

"Live the life that God has chosen for you, but pursue the future. Stretch!!"

Have FUN today!!

Love,

MM

Crab Eggs Benedict

Oooooo La La!!
(6 servings)

6 large egg yolks
1/4 cup freshly squeezed* lemon juice
2 T. Dijon mustard
1&1/2 cups melted unsalted butter
1/2 t. Kosher* salt
1/8 t. freshly ground white* pepper
1/8 t. (or less*) cayenne pepper
6 sour dough* English muffins
3 cups Dungeness crab, pick over and at room temp.
12 large eggs

To make the hollandaise sauce: In the bottom of a double boiler or in a med. saucepan, bring 1" water to a simmer over high heat and adjust heat to main simmer. Put egg yolks, lemon juice, and mustard in the top of the double boiler or in a round-bottomed med. bowl and set over simmering water. Whisk yolk mixture to blend. Whisking constantly, add butter in a slow, steady stream to yolk mixture (it should take about 90 secs.). Cook sauce, whisking until til reaches 140, then adjust heat to maintain temp. (remove from simmering water if necessary). Add S&P, and cayenne and continue whisking until thick, about 3 mins. (see, you have already done your workout for the day - wha wha wha*). Adjust seasonings to taste. Remove from stove and set aside.

Preheat oven to 450. Split Eng. muffins and arrange on a baking sheet in a single layer. Bake until toasted, about 5 mins. Put muffin halves on each plate and top with crab, dividing evenly.

To poach the eggs: Bring 1" water to a boil in a 12" wide pan. Lower heat so that small bubbles form on bottom of pan and break to the surface only occasionally. Crack eggs into water, 1 at a time, holding shells close to the water's surface and letting eggs slide out gently. Poach eggs, in 2 batches to keep them from crowding, 3-4 mins. for soft-cooked. Lift eggs out with a slotted spoon, pat dry with a paper towel, and place 1 egg on each crab-topped muffin half. Top each egg with 2-3 T. reserved hollandaise sauce, and serve hot.

Don't ease up, but pursue joy!! And, have FUN doing it.

Love,

MM

4 Amuse Bouches

Ready, Set, Entertain!!

Cracked Green Olives with Fennel:
(makes 1 cup)

10 oz. green olives with pits
1 t. fennel seeds
1 piece orange peel (about 1/8" wide and 3" long)
1/4 cup chopped fresh tarragon
1/4 t. Kosher* salt
1/4 cup EVOO

Drain olives and discard brine. Using the back of a spoon, press each olive just hard enough to crack it open (leave pits in). In a small bowl, combine all ingredients. Turn olives to coat. Serve right away, or chill and keep for up to a month.

Creamy Artichoke Dip:
(makes 1&1/2 cups)

1/2 lb. cream cheese
2 oz. thawed frozen artichoke hearts
1 T. chopped flat-leaf parsley
2 t. freshly squeezed lemon juice
1/2 t. each sea* salt, and freshly ground pepper
1 small finely chopped garlic clove

In a food processor, whirl together all ingredients until blended and artichokes break into small pieces.

Sausage Mushroom Caps:
(makes 25)

24 med. size button or crimini mushrooms (about 1 lb.), stems trimmed
1/3 lb. Italian* seasoned bulk pork (or turkey* or chicken*) sausage
3 T. Panko* seasoned bread crumbs
EVOO
25 flat-leaf parsley leaves for garnish

Mix sausage and bread crumbs together. Mound mixture in mushrooms, then set, filled side up, in a rimmed 10x5" baking pan. Broil 6 to 7" from heat until sausage is well browned, about 5 mins. Lift mushrooms to a serving plate, brush with oil, and top each with a parsley leaf.

Herbed Cheese Log:
(serves 8)

1 t. each minced fresh chives, cilantro, and basil leaves
1 5&1/2-6 oz. goat cheese log
2 T. EVOO
Toasted baguette slices

On a 12x15" piece of plastic wrap, mix herbs together. Roll the cheese log in herb mixture to coat evenly. Set on a small serving dish and drizzle with oil. Serve with baguette slices.

"Show respect even to people who don't deserve it - not as a reflection of their character, but as a reflection of yours." ~ Dave Willis.

Praise God from whom all BLESSINGS flow!!

Love,

MM

Bacon and Rosemary Chicken

"Simple ingredients add up to simply fantastic flavor in this fast recipe that everyone will rave about. It's likely to become a new family favorite at your house."
(serves 4)

4 boneless skinless chicken breast halves (5 oz. each)
1/2 t. Kosher* salt
1/4 t. pepper
1/4 cup all-purpose flour
5 bacon strips, chopped
1 T. butter
4 garlic cloves, thinly sliced
1 T. minced fresh rosemary leaves
1/8 t. crushed red pepper flakes (or smoked paprika*)
1 cup low sodium chicken broth
2 T. freshly squeezed* lemon juice

Pound chicken breasts slightly with a meat mallet to uniform thickness; sprinkle with S&P. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess. In a large skillet, cook bacon over med. heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 T. in pan. Cook the chicken in butter and reserved drippings 4-6 mins. per side or until a thermometer reads 165. Remove and keep warm. Add garlic, rosemary, and either red pepper flakes or paprika to skillet; cook and stir 1 min. Add broth and lemon juice; bring to a boil. Cook until liquid is reduced by half. Return chicken and bacon to skillet; heat through and serve.

"A flower does not think of competing with the flower next to it. It just blooms."

Happy Friday. Have FUN today!!

Love,

MM

Iowa State Fair Corn Dogs

Since I grew up in Iowa, and LOVE corn dogs, this one in the Seattle Times seemed like a great one to share cuz 'tis the season:
(makes 8 dogs)

8 hot dogs (your choice of kind of meat*)
1/2 cup, plus 3 T. all-purpose flour, divided
About 8 cups veg. oil (peanut is recommended), plus 2 T.
1&1/2 cups cornmeal
1&1/2 t. baking powder
1 t. sugar
1/2 t. baking soda
1/8 t. cayenne
3/4 t. Kosher* salt
2 large eggs
1&1/4 cups well-shaken buttermilk
Mustard (I only use yellow* mustard on my corn dogs*)
Ketchup
Wooden sticks

Oil grill pan, then grill hotdogs over med.-high heat, turning occasionally, until lightly charred on all sides, about five mins. total. Transfer to a plate and cool slightly, then insert a wooden stick into each hot dog. Put 3 T. flour on another plate, and roll hot dogs in flour to coat, shaking off excess. Heat 3" oil to 350 degrees in a deep 3 qt. heavy pot over med.-high heat. Meanwhile, whisk together cornmeal, remaining 1/2 cup flour, 2 T. oil, baking powder, sugar, backing soda, cayenne, and salt in a med. bowl. Add eggs 1 at a time, whisking well after each additions. Whisk in buttermilk. Transfer some of batter to a tall glass, filling it almost to the top. Working in batches of two or three, dip hot dogs, one at a time, into glass of batter to coat (add more batter to glass if necessary), then fry, turning occasionally, until batter is cook through and golden-brown all over, about three mins. Transfer corn dogs to paper towels to drain. Return oil to 350 and refill glass with batter between batches. Serve with mustard and ketchup and Lay's potato chips*.

"Notes: This recipe calls for ice-pop sticks, but simple wooden bbq skewers also work just fine.
This makes a traditional cakey corn dog. The original calls for grilling the dogs first for added smoky flavor. Skip this step, and the corn dogs still won't disappoint. For more kick, double - or even quadruple - the amt. of cayenne. Its flavor gets a little lost in the batter. On the flip side, using a little less salt - 1/4 or 1/2 t. instead of 3/4 t. - might not be a bad idea. The recipe calls for 2 T. of oil in the batter, leaving that out doesn't drastically alter the texture of taste. After dipping eight corn dogs in the batter, there's likely to be enough left over to coat four or five more - or use it to batter and fry up asparagus, green beans, pickles or onions. But, don't expect enough to make a loaf of cornbread."

Let's all strive to become more tolerant and less judgemental today - esp. me as I head back to work at Costco!!

Love,

MM

Slow Cooker Bananas Foster

Just imagine banana slices in a rich butter and rum sauce with walnuts and coconut served warm over vanilla bean ice cream. Sounds YUMOLA to me!!
(serves 4)

4 bananas, peeled and sliced into rings
4 T. butter, melted
1 cup packed brown sugar
1/4 cup rum
1 t. vanilla extract
1/2 t. ground cinnamon
1/4 t. chopped walnuts
1/4 cup shredded coconut

Layer sliced bananas in the bottom of s slow cooker. Combine butter, brown sugar, rum, vanilla, and cinnamon in a small bowl; pour over bananas. Cover and cook on low for 2 hours. Top bananas with walnuts and coconut during the last 30 mins. of cooking.

Make sure you have a firm grasp of the meaning of grace!!

Love,

MM

Balsamic Marinated Flank Steak

From Food and Wine ,"A balsamic vinaigrette doubles as a marinade giving the steak enormous flavor during a 24-48 hour soak. Drizzle any extra marinade over grilled halved cherry tomatoes, sliced leeks and bread."
(makes 8 servings)

2 garlic cloves, sliced
1 T. fresh rosemary leaves
1 T. dried oregano, (or &1/2 T. fresh*)
2 T. whole grain mustard
1/2 cup balsamic vinegar
1 cup EVOO, plus more for grilling
Kosher salt
Freshly ground pepper
1 3 lb. flank steak

In a blender or food processor, combine the garlic, rosemary, oregano, mustard, and vinegar and puree until the garlic is minced. With the machine on, gradually add the oil and blend until creamy. Season lightly with S&P Add the meat to a glass or ceramic baking dish and pour all but 1/4 cup of the vinaigrette on top; turn the meat to coat. Cover with plastic wrap and refrigerate for at least 4 hours or up to 48. I would put it in a large zip lock baggie*. Light a grill and oil the grates. Remove the steak from the marinade, letting the excess drip off. Season with S&P. Grill the steak over mod. heat., turning occasionally, until lightly charred and an instant-read thermometer inserted in the thickest part registers 125, 10-12 mins. Transfer the steak to a carving board, and let rest for 5 mins. Thinly slice the meat against the grain, and serve, passing the remaining vinaigrette at the table.

"Waiting tries our faith and so we wait in hope."

Have FUN today!!

Love,

MM

Halibut with Garlic Mayonnaise-Parmesan Topping

Hopefully, Bud brought back some halibut from his Alaskan adventure, so this one is for you, Sue!
(makes 3 servings)

Topping:
2 T. light mayo.
1 t. lemon juice
1 small clove garlic, very finely minced
1/2 t. Dijon mustard or country-style Dijon mustard
1 T. freshly* grated Parmesan cheese
Optional: 1 thin green onion, finely sliced
     1/8-1/4 t. Tabasco sauce

Halibut:
1 lb. halibut fillet
2 t. lemon juice
1/8-1/4 t. sea* salt
Freshly ground black pepper to taste

To prepare the topping: Combine the mayo., lemon juice, garlic, mustard, Parmesan, green onion, and Tabasco (if using) and set it aside while cooking the fish.

To prepare the halibut: Place fish on a broiling pan. Sprinkle with lemon juice, S&P. Bake in a preheated 450 oven 12 mins. per inch of thickness, or until fish tests done. Remove fish from oven and place a rack close to the broiling element. Turn the oven to broil. Spread the top of the fish with the garlic topping. Broil about 1 min. or until golden.

Bon Appetit!!

"If we could look into each others hearts, and understand the unique challenges each of us faces, I think we would treat each other more gently, with more love, tolerance, and care." ~ Marvin J. Aston

See ya in Church.

Love,

MM

Yummy Bok Choy Salad

Found this on allrecipes.com. "This is hands down the best salad that I've ever had. A homemade vinaigrette perfectly accents this simple salad of fresh baby bok choy, green onions, and toasted almonds."
(serves 4)

1/2 cup EVOO
1/4 cup white wine* vinegar
1/4*-1/3 cup white sugar (depending on your taste*)
3 T. Ponzu Citrus Sauce* (or low sodium* soy sauce)
2 bunches baby bok choy, cleaned and sliced
1 bunch green onions, chopped
1/8 cup slivered almonds, toasted
1/2 (6 oz.) package chow mein noodles

In a glass jar with a lid, mix together oil, vinegar, sugar, and soy sauce. Screw on the lid tightly, and shake til well mixed. Combine the bok choy, green onions, almonds, and chow mein noodles in a salad bowl. Toss with dressing and serve.

"We are all in this together. And, therefore, shared resources are move valuable when pooled."

Have FUN today!!

Love,

MM

Linda Holbrook's (from the Campbell's Soup website) Pulled Pork Slow Cooker Sandwiches

I am pleased to introduce a guest editor today. She made these for our Small Group, and they were DELISH! Thank you, Linda!! MM's note: for the first time EVER you will find no asterisks (denoting things I would change, substitute, or leave out of a recipe) today. The following is verbatim, and I am including her notes for success:

1 T. vegetable oil
1 boneless pork shoulder - 3-4 lbs. netted or tied (allow extra weight for bone-in)
1 can (10&1/2 oz.) Campbell's Condensed French Onion Soup
1 cup ketchup
1/4 cup cider vinegar
3 T. packed brown sugar
12 round sandwich rolls

1. Heat oil in 10" skillet over medium-high heat. Add the pork and cook until well-browned on all
    sides.
2. Stir the soup, ketchup, vinegar, and brown sugar in a 5 qt. slow cooker. Add the pork and turn to
    coat.
3. Cover and cook on LOW for 8-9 hours or until the pork is fork-tender. (Or on HIGH for 4-5 hours)
4. Remove the pork from the cooker to a cutting board, and let stand for 10 minutes. Using two forks,
    shred the pork. Return the pork to the cooker.
5. Spoon the pork and sauce mixture on the rolls.

Serving suggestions: Serve with savory coleslaw with red and green cabbage, carrots and a vinaigrette dressing. For dessert serve ice cream sandwiches.

LINDA'S NOTES:

I had a 4.73 lb. shoulder roast with a bone (therefore, not tied) and increased the sauce ingredients by about one-half (except I used two cans of soup for convenience). It made enough to fill the slow cooker but way too much liquid for sandwiches. So I siphoned off a lot of the liquid and used it for gravy for those who preferred to have open-faced sandwiches. I served 12 with this amount - each having one sandwich, although those who chose open-face probably had the equivalent of two meat servings. It was plenty for lunch, but I would increase the amount of meat for 12 if it were for dinner - probably 6 lbs. of meat and just double the recipe amounts for everything else.

Don't use a cutting board to shred the pork - the juice will run all over. Use a brownie or lasagna pan. Since this was for lunch, I slow-cooked on low from 9 p.m. to 9 a.m., then shredded.

Coleslaw is an excellent choice for a side dish with this meal.

"We are all travelers in the wilderness of this world, and the best we can find in our travels is an honest friend."

Have FUN today!

Love,

MM

Shrimp and Avocaco Summer Salad Rolls

Perfect for a picnic or outdoor concert!
(makes 4 rolls, serves 2)

For the rolls:
12-15 med. shrimp (about 1/2 lb.), peeled, deveined, and tails removed
2 t. grapeseed or other flavorless oil
1/4 t. sea* salt
4 rice paper wrappers, or more, if needed
1 avocado, halved, pit removed, and cut into 12 slices
8 sprigs cilantro
4 cups shredded romaine (about 1 head)

For the dressing:
2 T. tahini
2 t. yellow miso paste
2 T. freshly squeezed* lemon juice
2 T. warm water
1/2-1 t. sambal oelek, or more to taste (optional)

To cook the shrimp, preheat the oven to 400. Toss the shrimp with the oil and sprinkle with salt. Lay the shrimp on a baking sheet in a single layer. Roast for 5-8 mins., or until the shrimp are pink and cooked through. Remove from baking sheet and let cool. Meanwhile, make the dressing by mixing the tahini and miso in a small bowl. Slowly whisk in the lemon juice and water until a smooth dressing forms. Add sambal oelek for some spiciness, if desired. To assemble rolls, fill a large pie plate or other shallow dish large enough to fit the rice paper wrappers with warm water. Arrange the shrimp, avocado, cilantro and lettuce in bowls or plates around a damp cutting board, with the rice paper wrappers and soaking water nearby. Submerge a wrapper in the water and let sit until it is no longer stiff, but not so soft that it immediately folds onto itself, about 20-30 seconds. Place the softened wrapper on the cutting board. Arrange 3 shrimp in a row in the middle of the wrapper, followed by 3 pieces of avocado, 2 sprigs of cilantro, and about 1 cup of lettuce. Fold in the two sides of the wrapper, then roll the wrapper around the filling, trying to compress the lettuce as much as possible, similar to wrapping a burrito (remove some lettuce if you are finding it difficult to roll). The rice paper will stick to itself, sealing the roll closed. Transfer roll to a plate, and repeat with remaining ingredients. cut rolls in half and serve with the dressing on the side for dipping. Note: for a prettier roll, alternate the shrimp and avocado while layering.

"Faith is being sure of what we hope for and certain of what we do not see."

Love,

MM

Caramel Apple Cheesecake

Dear readers, I feel I must explain my long absence. It is with an extremely heavy heart and tears rolling down my cheeks, that I have to tell you that we lost an amazing man, and my Earthly anchor, Alan George Hipps July 23rd. He was a HUGE fan of my blog, and this first entry back is dedicated to him!

And, OBTW, this recipe won the Grand Prize in an apple contest. "With caramel both on the bottom and over the top, this cheesecake is ooey-gooey good."
(12 servings)

1&1/2 cups cinnamon graham crackers crumbs (about 8 whole crackers)
3/4 cup sugar, divided
1/4 cup butter, melted
1 package (14 oz.) caramels
2/3 cup evaporated milk
1/2 cup chopped pecans, divided
2 packages (8 oz. each) cream cheese, softened
2 T. all-purpose flour, divided
2 eggs, lightly beaten
1&1/2 cups chopped peeled Granny Smith* apples
1/2 t. ground cinnamon

Place a greased 9" springform pan on a double thickness of heavy-duty foil (about 18" square). Securely wrap foil around pan. In a small bowl, combine the cracker crumbs, 1/4 cup sugar and butter. Press onto the bottom and 1" up the sides of prepared pan. Place on a baking sheet. Bake at 350 for 10 mins. or until lightly browned. Cool on a wire rack. In a heavy saucepan over med.-low heat, cook and stir caramels and milk until melted and smooth. Pour 1 cup over crust; sprinkle with 1/4 cup pecans. Set remaining caramel mixture aside. In a large bowl, beat the cream cheese, 1 T. flour and remaining sugar until smooth. Add eggs; beat on low speed just until combined. Combine the apples, cinnamon and remaining flour; fold into cream cheese mixture. Pour into crust. Place springform pan in a large baking pan; add 1" hot water to the large pan. Bake for 40 mins. Reheat reserved caramel mixture if necessary; gently spoon over cheesecake. Sprinkle with remaining pecans. Bake 10-15 mins. longer or until center is just set. Remove pan from water bath. Cool on a wire rack for 10 mins. Carefully run a knife around edge to loosen; cool 1 hour longer. Refrigerate overnight, and remove sides of pan to serve.

We must keep our chins up, live TODAY, and have Faith for tomorrow!!

Love,

MM