Black Forest* Ham, Asparagus, and Gruyere Strata

This is a GREAT one to serve in the morning to overnight guests (or yourself and your fam.)
(makes 6 servings)

Sour dough* English muffins, torn or cut into bite-size pieces (4 cups)
2 cups cubed Black Forest ham (10 oz.)
2 cups fresh asparagus spears*, tough ends trimmed and spears cut into small pieces
4 oz. Gruyere cheese, cut up (1 cup)
2 T. finely chopped sweet* onion
4 eggs, beaten
1/4 cup sour cream (or Greek yogurt*)
1&1/4 cups 2%* milk
1/8 t. freshly* ground pepper

Spread half the muffin pieces in a greased 2-qt. square baking dish. Add ham, asparagus, cheese, and onion. Top with the remaining muffin pieces. Whisk together eggs and sour cream; stir in milk and pepper; pour evenly over layers. Press muffin pieces down. Cover and chill overnight. Preheat oven to 325. Bake, uncovered, for 65-75 mins. or until the internal temperature registers 170. Let stand for 10 mins. Serve with a variety of melon balls, cold grapes, and a smile!!

Enjoy small wonders today!

Love,

MM

Braunscheweiger Spread

Terrific on toasted dark rye or melba toast!
(makes 2&1/2 cups)

8 oz. Liverwurst
1 8 oz. package cream cheese, room temp.
1/2 cup chutney, finely chopped

Combine in food processor and blend well. Place, covered, in a dish and refrigerate for 15 mins.

"Trust and obey"

Love,

MM

Avgolemono Soup

Tied with TomYam Gai as my FAVES!!
(serves 4-6)

2 T. EVOO
1 sweet* onion, finely diced
2/3 cup Arborio rice (I would use orzo*)
5 cups low sodium* chicken stock, plus 1 cup water
1 lb. boneless, skinless chicken breast, diced
2 large eggs
1/2 cup fresh lemon juice
1/2* T. fine sea* salt
1 t. freshly* ground pepper
Fresh parsley, for garnish
Thinly sliced lemon wheels*, for garnish

In a med. pot, heat the oil and sauté the onions until they are soft and translucent. While the onions are cooking, bring another pot of salted water to a boil and add the rice or orzo. When the onions are ready, add the chicken stock and water and bring to a bare simmer. When the rice is nearly done - firm, but mostly cooked - drain the boiling water and add the rice to the chicken broth. Add the diced chicken breast to the pot. Let this cook 5-8 mins. In a small bowl, beat the eggs and lemon juice together. Pour 2 cups of broth slowly into the bowl of egg and lemon, whisking continuously. Once all the broth is incorporated, add the mixture into the pot of chicken soup and stir to blend well throughout. Season with S&P, and garnish with parsley and a lemon wheel.

"Sometimes you need to be alone. Not to be lonely, but to enjoy your free time being you and yourself."

Love,

MM

Braised Salmon Steaks with Fennel and Thyme

Tender and juicy, a TREAT!!
(serves 4)

4 salmon steaks, 1" thick (6-8 oz. each)
1 large or 2 small fennel bulbs (about 1lb.total)
1 T. veg. oil
2 T. chopped fresh lemon* thyme or 2 t. dry thyme
2 T. white wine
Kosher* salt, and freshly* ground pepper
4 thyme sprigs
Lemon wedges (for garnish)

Rinse salmon and pat dry. Trim base and stalks from fennel bulb, and thinly slice fennel. Preheat oven to 375. Heat oil in a med. skillet; add fennel and sauté until beginning to soften, about 5 mins., stirring occasionally. Add chopped thyme, white wine, S&P, and cook for 1 min. Put fennel mixture in a lightly oiled baking dish; arrange salmon on top and season with S&P. Top each with a sprig of thyme, cover dish with foil, and bake until fish is opaque through, 10-12 mins. Transfer salmon and fennel to plates, and garnish with lemon wedges.

"If you want to run, don't run away from things. Run towards them!" ~ Joyce Meyer.

Get out and have some FUN today on this gorgeous Saturday!!

Love,

MM

Lemony Couscous Salad

This is a Tuscan inspired recipe, and another one that transports well for al fresco dining:
(yields 4 servings)

Salad:
4 bone in chicken breast halves
EVOO for drizzling
4 cloves of garlic, minced
1 T. finely grated lemon zest
1 T. fresh lemon juice
3/4 t. sea* salt
1 T. chopped fresh rosemary leaves
Freshly ground pepper
4 cups whole wheat couscous, cooked, drained, rinsed, and cooled
6 Campari* tomatoes, diced
3 med. zucchini, diced
1 fennel bulb, diced
Fresh basil leaves, hand torn
Fresh baby* spinach leaves, stems removed and hand torn

Dressing:
2 T. EVOO
Juice of 1/2 lemon
Coarse* kosher* salt
Freshly ground pepper

Drizzle the chicken all over with oil. Sprinkle with garlic, sea salt, pepper, lemon zest, and rosemary. Roast until chicken is done; let cool, and chop. To assemble the salad, put all the rest of the ingredients together in a big bowl and toss with dressing.

"A wise old owl sat in an oak. The more he saw, the less he spoke. The less he spoke, the more he heard. Why can't we all be like that wise old bird?"

"Let your speech be better than silence; otherwise be silent."

Have FUN today!!

Love,

MM

Tropical Citrus Shrimp Ceviche

Superfresh, and superflavorful!!
(makes 8 main dish servings)

1&1/2 lbs. med. shrimp, shelled, tails removed*, and deveined
2/3 cups freshly squeezed* orange juice
1/4 cup freshly squeezed* lemon juice
1/4 cup freshly squeezed* lime juice
1/4 cup unsweetened pineapple jice
1 ripe* mango, peeled and diced
1 cup diced jicama
1/2 small red onions, diced
1/2 cup fresh cilantro, chopped
1 jalapeno, seeded, ribs removed*, and minced (where gloves*)
1 ripe avocado, peeled an diced
1 T. EVOO
Coarse kosher* salt
Freshly ground* pepper
Your fav. tortilla chips (I like white corn with lime and sea salt*)
Lime wedges

Heat a large covered saucepot of water to boiling on high. Fill a large bowl with ice and water. Add shrimp to boiling water; cook 1-2 mins. or until just opaque throughout. Drain; transfer to bowl of ice water. Let stand until cold. Drain well. Cut shrimp into 1/2" pieces. Transfer to a large bowl; stir in fruit juices. Cover and refrigerate 30 mins. Stir in the rest of the ingredients (up to the chips), and season to taste with S&P. Cover and refrigerate another 30 mins. Serve with lime wedges and tortilla chips.

"Know when to reach for more and when to be satisfied with what you have."

Have FUN today!!

Love,

MM

Cheesy "Pizza" Broccoli

I do LOVE broccoli - how 'bout you??
(yields 4 servings)

1 head of broccoli (stem and florets attached, about 2 cups)
2 T. EVOO
6 T. grated pecorino or Parmesan cheese
1/2-1 t. dried red chile flakes (optional*) or smoked paprika*
1 t. dried oregano
Juice of 1/2 lemon
Coarse* kosher* salt and freshly ground pepper

Steam the broccoli head whole, (or speed the process along by breaking or cutting into bite sized pieces) until you can easily insert a knife into the center of the head in the thickest part of the stem, about 20 mins. or a fork into the larger florets (5-6 mins.). Preheat the broiler. Drain the broccoli and place it in a baking dish. Drizzle it with the oil and sprinkle with cheese, chile flakes, and oregano. Broil until the cheese is golden brown, 2-3 mins. Squeeze some lemon juice onto the broccoli and season with S&P to taste.

"The truth is everyone is going to hurt you. You just got to find the ones worth suffering for." ~ Bob Marley

Have FUN today!!!

Love,

MM

Butter Pecan Turtle Bars

I want one of these right NOW!!

Crust:
2 cups all purpose flour
1 cup brown sugar
1/2 cup butter, softened
1 cup whole pecan pieces

Caramel Layer:
2/3 cup butter
1/2 cup firmly packed brown sugar
1 cup milk chocolate chips

Heat oven to 350. In a large mixing bowl combine all crust ingredients except pecans. Beat at med. speed, scraping bowl often, until well mixed and particles are fine (2-3 mins.). Press on bottom of 9"x13" ungreased baking pan. Sprinkle pecans evenly over unbaked crust. In a 1 qt. saucepan, combine butter and brown sugar. Cook over med. heat, stirring constantly until entire surface of mixture begins to boil. Boil 1 min., stirring constantly. Pour evenly pecans and crust. Bake 18-22 mins. or until entire caramel layer is bubbly. Remove from oven. Immediately sprinkle with chips; allow to melt slightly (2-3 mins.) Swirl chips with a table knife leaving some whole for a marbled effect, Cool completely; cut into bars.

Follow "The Golden Rule" today (and every day)!!!

Love,

MM

Stromboli Wraps

Perfect Game Watching Fare!!
(serves 4)

Veg. cooking spray
1 jar (24 oz.) Prego Pesto Marinara Sauce or Prego Marinara Italian Sauce, heated
4 flour tortillas (10"), warmed
2 cups shredded Italian cheese blend (about 8 oz.)
5 oz. salami, thinly sliced
6 oz. capicola or black forest ham*, thinly sliced
1/2 cup roasted red peppers, cut into strips

Heat the oven to 400. Spay a baking sheet with the cooking spray. Spread 1/4 cup sauce on each tortilla to within 1" of the edge. Sprinkle each with 1/2 cup cheese. Divide the salami, capicola and peppers among the tortillas. Fold two opposite sides in 2" over the filling. Starting at the bottom, roll up to enclose the filling. Place the wraps, seam-side down, onto the baking sheet. Bake for 12 mins. or until the wraps are golden brown. Let the wraps cool on the baking sheet on a wire rack for 5 mins. Serve with the remaining sauce for dipping.

"The secret of peace is to give every anxious care to God."
 And, praise Him for your many Blessings today!!

Love,

MM

Grilled Caprese Naan Pizza

Here's a great one to do outside to take advantage of the beautiful weather that is predicted for later today:
(serves 2)

1/4 cup balsamic vinegar
2 garlic* naan breads (I get these in the freezer section of Trader Joe's)
Nonstick EVOO* cooking spray
1 cup cherry or grape tomato halves
1 cup fresh mozzarella balls (ciliegine or bocconcini)
1/4 cup fresh shredded basil
1/4 t. coarse* kosher salt
Freshly ground black pepper

Heat balsamic vinegar in a small saucepan over med. heat. Simmer until syrupy and reduced to about a T., 8-10 mins. Heat grill or grill pan, (or broiler*) over med.-high heat. Spray naan with cooking spray and place on grill. Cook until just beginning to char, 2-3 mins. per side. Top each naan with tomatoes, cheese and basil. Sprinkle with S&P and drizzle with balsamic reduction. Cut into wedges with a pizza cutter*.

"The faith that continues to the end gives proof that it was genuine in the beginning."

Have FUN today!!!!!

Love,

MM

Salad in a Jar

Vegetables and grains that won't get soggy or limp are best in this salad that is easily transportable and GOOD:
(serves 4)

1  cup pearl barley
1 t. finely grated lemon rind
2&1/2 cups veg. broth or water.
1 carrot, grated
1/2 t. kosher* salt
6 T. bottled Italian vinaigrette dressing
1/2 cup gape tomato halves
1 cup fresh baby* spinach leaves, stems removed*
1/2 cup sliced crimini* mushrooms
2 (1 pt.) mason* jars with lids

Combine barley, lemon rind, and either veg. broth or water in a saucepan. Bring to a boil, reduce heat and simmer, covered, 35-40 mins. Add carrot and salt. Stir and let cool completely before layering in jars. To assemble: Place 3 T. salad dressing in bottom of 1 jar. Layer half the barley mixture, half the tomatoes, half the spinach, and then half the mushrooms. Repeat layers in second jar.

"Don't rely too much on appearances. The prettiest berries can harbor mold inside."

Happy Friday!!

Love,

MM

Slow-Cooked Brisket and Onions

Imagine the aroma wafting out of your kitchen from this dish!!!
(serves 6)

1 T. EVOO
1&1/2 lbs. sweet onions (about 2 large), sliced into half moons
3&1/2 lbs. beef brisket
Coarse kosher salt, and freshly ground pepper
6 cloves of garlic, minced
2 cups low sodium* beef broth
2 T. Worcestershire sauce
1 T. low sodium* sauce

Heat a deep sauté pan or cast iron skillet over med. heat wit the oil. Add the onions and cook on med.-low to med. heat., stirring frequently, for about 20 mins. or until the onions have caramelized lightly. While the onions are cooking, take the brisket out of its packaging and pat dry. Season generously on all sides with S&P. Heat a large skillet or sauté pan over med.-high heat and turn on your vent or fan, if you have one. Sear the brisket on all sides until a golden brown crust appears. Remove and place in a slow cooker, fatty side up. Sprinkle the minced garlic over the meat. When the onions are lightly browned, pile them on top and around the meat. Mix the broth, Worcestershire, and soy sauce, and pour into the slow cooker. Cover and cook on low 6-8 hours or until the brisket is very tender. Let rest of at least 20 mins. before serving in the slow cooker set on warm. If your slow cooker does not have a warm setting, transfer to a baking dish and cover tightly with foil while resting. Slice or shred the meat and serve with onions and juices. Recipe note: if you do not have a slow cooker, cook in the oven in a baking dish covered tightly with foil or in a Dutch oven. Bake at 325 for 3-4 hours.

"The voice of sin may be loud, but the voice of forgiveness is louder."

Have FUN today!!

Love,

MM

Lasagna-Stuffed Spaghetti Squash

I'll tell you what....
(makes 4 very generous servings)

5 lbs. spaghetti squash (2 med. sized squashes)
1 t. EVOO
1 sweet onion, diced
2-3 cloves of garlic, minced
1 lb. ground beef or Italian sausage*
1&1/2 t. sea* salt, divided
1 (15 oz.) can crushed tomatoes
2 cups ricotta, whole or 2%
1/4 cup roughly chopped fresh flat leaf* parsley
1 cup shredded mozzarella
Chopped parsley or basil, to garnish

Preheat the oven to 400. Cut the squashes in half lengthwise* and scoop out the seeds. Lay them cut-side down in a roasting pan or baking dish, and add about an inch of water. Roast for 45-60 mins., until soft when poked with a fork. Transfer to a cooling rack until cool enough to handle. While the squash is roasting, warm the oil in a high-sided skillet or saucepan over med.-high heat. Stir in the onions and cook until translucent, 5-8 mins. Stir in the garlic and cook until fragrant, 30 secs. Add the ground beef and 1 t. of salt. Cook until well browned, break up into small crumbles, 5-8 mins. Stir in the crushed tomatoes and bring to a simmer. Continue simmering the sauce until the squashes are ready 5-20 mins. Taste the sauce and add more salt, if desired. Use a fork to shred the inside of the squash, leaving about a half-inch of squash left in the shell. Mix the shredded squash into the tomato sauce. In a separate bowl, mix together the ricotta, parsley, and 1/2 t. salt. Wipe out the roasting pan and arrange the squash sells inside, like bowls. Divide half of the ricotta mixture between the shells, using a spoon to spread the ricotta evenly over the bottom of the shells. Divide half the tomato sauce between the shells, spooning over the ricotta. Top with another layer of ricotta and tomato sauce. At this point, the shells can be covered and refrigerated for up to 24 hours. Add an extra 10 mins. to the cooking time. Bake the shells for 15 mins. at 400. Sprinkle the mozzarella over the tops of the squashes and bake for another 15-20 mins., until the cheese is bubbly and browned in spots. (For a more golden top, run the squashes under the broiler for a min. or two). Sprinkle parsley or basil over the tops and serve immediately. Leftovers will keep for 1 week in the fridge.

"No life is more secure than a life surrendered to God."

Go out and have FUN today!!!

Love,

MM

Corn Salad with Feta and Herbs

Continuing on with the corn theme, cuz tis still the season:
(serves 6)

2 T. white wine vinegar
2 T. EVOO
Pinch of Kosher* salt
3 ears of raw white* or mixed corn
6 oz. crumbled feta
1/2 shallot, minced
1/3 cup chopped kalamata olives
1 T. tarragon leaves, chopped
1 T. fresh flat leaf parsley, chopped
Freshly ground pepper

Whisk together vinegar, oil, and salt in a serving bowl. Place the ears of corn in a deep bowl (one by one) and cut down the kernels, and then using the back of the knife scrape the cobs to release any "corn milk". Add kernels and "milk" to serving bowl, and stir in the rest of the ingredients. Season to taste with S&P.

"A recipe is only a theme which an intelligent cook can play each time with his or her own variation."

Have FUN today!!

Love,

MM

Sweet Corn Bundt Cake with Maple Glaze

Linda brought this delish dessert to our Small Group yesterday, and made us guess the "secret" ingredient. The ultimate credit goes to the American Indians who knew about the inherent sweetness in raw corn!! Thanks to them, and Linda.
(serves 10)

For the cake:
2 cups unbleached all-purpose flour, plus extra for dusting pan
1 cup yellow cornmeal
2 t. baking powder
1 t. baking soda
1/2 t. salt
2&1/4 cups sugar
1 cup (2 sticks) unsalted butter, softened
4 large eggs
1 t. pure vanilla extract
3/4 cup sour cream
1&1/2 cups fresh corn kernels (from 2 medium ears)

For the glaze:
3 T. unsalted butter
1/4 cup pure maple syrup
1 cup confectioners' sugar

Make cake: Preheat the oven to 350. Grease a 12-cup Bundt pan and dust with a little flour. Whisk together the flour, cornmeal, baking powder, baking soda, and salt in a medium bowl. Combine the sugar and butter in a large mixing bowl, and beat with an electric mixer until fluffy, about 3 minutes, scraping down the sides of the bowl as necessary. Add the eggs and beat, scraping down the bowl once or twice, until smooth. Stir in the vanilla. Stir in the flour mixture in 3 additions, alternating with the sour cream in 2 additions, and ending with the flour. Stir in the corn. Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake until the cake is golden and a toothpick inserted into the center comes out clean, 1 hour and 15 mins. Let the cake cool in the pan 10 mins.; invert onto a wire rack and cool completely. Make the glaze: Combine the butter and maple syrup in a small saucepan over med. heat to melt the butter. Whisk in the confectioners' sugar until smooth. Drizzle* warm glaze over cake and let stand until set, about 30 mins. Slice and serve with a smile*!!

"Being deeply loves gives you strength. Loving deeply gives you courage."

Count your many Blessings today, and have FUN doing it!

Go Seahawks!!!

Love,

MM

Pepperoncini Beef

GREAT for game days!

1 3 lb. beef roast
1 jar of pepper rings with juice
1 package of zesty dry Italian dressing mix
1 package of regular dry Italian dressing mix
Soft hoagie rolls
Provolone slices

Put first 4 ingredients in slow cooker and cook on low for at least 12 hours. Shred beef with two forks, and cook another 30 mins. To serve: place meat on hoagie rolls with a slice of provolone, and zap in the microwave for a few seconds to melt the cheese.

"Faith shines brightest in a childlike heart."

Have FUN today!!!

Love,

MM

Jack Cassaday's Crab/Shrimp Dip

I have had this wonderful dip many times at Choir parties. RIP, Jack.

1 bottle Heinz Chili Sauce (small)
1 bottle Heinz Hot Catsup (small)
1/4 cup prepared horseradish
1 t. lemon juice
1 t. Worcestershire sauce
Dash Salt and Pepper
1 lb. crab and/or shrimp (fresh)
Note: May be prepared using canned crab and/or shrimp (2 6-8 oz cans, drained)

Mix all ingredients in a medium bowl; cover and let stand overnight under refrigeration to blend flavors. You may keep it stored in the fridge for up to 4 days. Serve with dip-style potato chips, your favorite cracker or tortilla chips. Serve on a platter for dipping.

"Don't tell God how big your giants are. Tell your giants how big your God is."

Happy Friday, and have FUN today!!

Love,

MM

Parmesan Chicken with Caesar Roasted Romaine

Fast, Easy, Fresh! The heat chars the edges of the romaine leaves and softens the inner layers.
(4 servings)

4 7 oz. skinless, boneless chicken breasts (or thighs*)
Kosher salt
Freshly ground pepper
1/2 cup grated Parmesan, Pecorino, or Asiago cheese (about 1&1/2 oz.)
1/2 cup Panko bread crumbs
3 T. EVOO
2 T. chopped flat-leaf parsley
2 garlic cloves, chopped, divided
2 large hearts of romaine, halved lengthwise
4 anchovy fillets packed in oil, drained and chopped
1 lemon cup into 8 wedges

Preheat oven to 450. Line a rimmed baking sheet with foil. Season chicken with S&P; place on prepared sheet. Combine cheese, panko, 2 T. oil, parsley, and 1 garlic clove in a med. bowl; season with S&P. Pat panko mixture onto breasts. Roast chicken until crumbs begin to turn golden, about 10 mins. Drizzle romaine with 1 T. oil and sprinkle with remaining 1 chopped garlic clove. Season with S&P. Remove sheet from oven; place romaine around chicken. Roast until chicken is cook through and lettuce is browned at edges, about 5 mins. Divide among plates. Top lettuce with anchovies; garnish with lemon wedges for squeezing over.

"Every morning you have two choices: Keep sleeping with your dreams, or wake up and chase them."

Have FUN today!!

Love,

MM

Mediterranean Baked Cod with Chickpea Salad

The colorful presentation of this one will elicit "Ooos and Ahhhs" from your friends and family:
(serves 4)

For the cod:
10 pitted Kalamata olives, minced
2 cloves of garlic, minced
3/4 cup packed fresh flat-leaf parsley, minced
1/2 t. lemon zest
2 T. freshly squeezed* lemon juice
1/8 t. kosher* salt
1/4 t. freshly* ground pepper
2 red bell peppers, trimmed and halved and seeded
1 t. EVOO, divided
2 cups baby spinach, stems removed*
4 5 oz. boneless, skinless cod fillets

For the salad:
2 t. EVOO
1/2 cup chopped red onion
1 clove garlic, minced
1 15 oz. can unsalted chickpeas, drained, rinsed, and patted dry
1/2 cup packed fresh flat-leaf parsley, minced, divided
1 T. dried oregano
1/4 cup fresh lemon juice
10 pitted Kalamata olives, chopped
1&1/2 cups grape tomatoes, chopped
1/4 cup crumbled feta cheese
1&1/2 t. lemon zest
1/4 t. freshly* ground pepper

To prepare the fish: Preheat oven to 350. Line a large baking sheet with foil. In a small bowl, combine 10 minced olives, 2 T. lemon juice, S&P. Set aside. On the baking sheet, arrange bell peppers skin side down. Brush tops of peppers with 1/4 t. oil, dividing evenly, then top each half with 1/2 cup spinach, parsley, and 1 cod fillet. To olive mixture, add remaining 3/4 t. oil and stir to combine; spread over cod, dividing evenly. Bake until cod flakes easily when tested with a fork, 20-25 mins. Meanwhile, to prepare the salad: In a med. skillet, heat 2 t. oil on med.-high. Add onions and 1 clove garlic and sauté for 1 min. Add chickpeas, 1/4 cup parsley, oregano, 1/4 cup lemon juice and 1 T. water and cook, stirring often, for 5 mins. Add 10 chopped olives and tomatoes and cook, stirring until liquid evaporates, about 8 mins. Stir in feta, remaining parsley, 1&1/2 t. lemon zest and pepper. Remove from heat. Carefully lift bell pepper halves and cod from baking sheet and divide among serving plates. Serve with Chickpea salad.

"True companions watch out for each other."

Have FUN today!!

Love,

MM

Avocado Stuffed with Spicy Shrimp Over Baby Herb Salad Greens

Living out here in the PNW we celebrate any sighting of sunshine. Here's an offering to that end that is bright with zingy flavors that can be put together in less than ten mins., and works brilliantly as either an appetizer or light lunch to take out with you.
(serves 4)

1 cup small cooked shrimp
1 ripe mango, diced
1/4 t. dried red chile flakes, or to taste    
Zest and juice of 1 lime (reserve 1/2 t. of the juice)
Small handful of finely chopped cilantro
Sea salt and freshly* ground pepper to taste
2 ripe* avocados
Fresh baby herb salad greens, to serve
1 T. EVOO

Place the shrimp, mango, chile flakes, zest and juice of the lime, and cilantro in a bowl and mix together. Season with S&P, and leave to marinate for a few mins. Halve the avocados. Carefully remove the pit and peel away the skin. Rub the avocado halves with reserved 1/2 t. lime juice. Divide salad greens among four plates and drizzle with a splash of oil. Place an avocado half on the greens, fill with spiced shrimp mixture and serve.

"Life is about moments. Don't wait for them, create them!! ~ Julian Lennon

Have FUN today.

Love,

MM

Baked Orzo with Black Forest Ham*, Crimini* Mushrooms, and Petite Peas

This one will become one of your favs.!!

4 cups low sodium* chicken broth
1 lb. orzo pasta
3 T. butter
1/3 lb. black forest ham cut into small strips or cubed
1 sweet* onion, chopped
8 oz. crimini* mushrooms, sliced
1 cup marsala wine
1/2 cup. heavy cream
4 oz. shredded fontina cheese
4 oz. mozzarella cheese, diced
1 cup frozen petite peas, thawed (Trader Joe's has THE best*)
1/2 t. Kosher* salt
1/2 t. freshly ground pepper
1/2 cup Panko* breadcrumbs
1/4 cup parmesan, grated
1&1/2 t. fresh thyme leaves

Preheat oven to 400. Butter a 9"x13" baking dish. Bring the chicken broth to a boil over med.-high heat in a med. saucepan. Add the orzo and cook until almost tender, about 7 mins. Pour the orzo and the broth into a large bowl. Set aside. Meanwhile, melt the butter over med. heat in a med. skillet. Add the onions and sauté until tender, about 3 mins. Add the mushrooms and continue to sauté until the mushrooms are beginning to turn golden around the edges, about 7 mins. Add the marsala. Scrape the brown bits off the bottom of the pan and cook until the marsala has reduced by half, about 5 mins. add the mushroom mixture to the orzo. Add the cream, fontina, mozz., peas, ham, and S&P. Stir to combine. Pour the mixture into the prepared baking dish. In a small bowl combine the breadcrumbs, parmesan, and thyme. Sprinkle over top of pasta. Bake until golden, about 25 mins. Serve with a wedge salad*, and warm garlic bread*.

"If you're not enjoying what you're doing, don't do it!"

Have FUN today!

Love,

MM

Iced Sorrel Soup

This is for you, Tobi Ellis!!

18 oz. sorrel
3&1/2 oz. heavy cream
3/4 oz. butter
10 fresh tarragon leaves, chopped
1&1/2 pints hot water
Kosher* salt, to taste
Freshly* ground pepper, to taste

Discard the sorrel stems; wash and drain the leaves. In a large saucepan, melt the butter over low heat and add the sorrel. Cook for 5 mins. When the sorrel is soft, add hot water. Season with S&P. Cook, uncovered, over med. heat for 20 mins., stirring occasionally. Leave to cool, then add the cream. Mix with a whisk. Pour the soup into a bowl, and refrigerate for 2 hours. Before serving, sprinkle with chopped tarragon.

"A buried seed brings fruit; a selfless life reaps an eternal harvest."

Have Fun today!!

Love,

MM

Easy Peasy Chicken Salad for Lunch

I like the concept of "cook once - net two meals"

Chop and mix last night's rotisserie* chicken with freshly squeezed* lemon juice, and a bit of light* mayo. Toss with Campari* tomatoes, Persian* cucumbers, green onion, and fresh mint. Finish with Kosher* salt and freshly cracked black pepper and slivered almonds*

"Praise to God comes naturally when you count your blessings." ~ Insight for Today.

Have FUN today. Go Huskies!

Love,

MM

Oven-Roasted Pork With Mangao Rhubarbecue Sauce

Whoa, talk about enticing aroma!!
(serves 8)

For the roast:
1 2&1/2-3 lb. boneless top loin pork roast
2 stalks rhubarb
1/2 cup sliced fresh mango
2 T. fresh oregano leaves
1 T. EVOO
1/4 t. Kosher* salt
1/4 t. freshly* ground pepper

For the sauce:
1&1/2 lbs. chopped rhubarb
2 T. EVOO, divided
1/4 cup finely chopped sweet onion (I would use Walla Walla*)
1/2 cup purchased barbecue sauce (I would use Stubbs*)
1/2 cup molasses
1/2 t. Kosher* salt
1/8 t. freshly* ground pepper
1/2 t. finely chopped fresh* ginger
1/4 t. ground cloves
1&1/2 cup chopped mango

To prepare the roast: Preheat the oven to 325. Trim fat from roast. Make a lengthwise cut all the way through). Place rhubarb stalks and mango slices in the opening. Trim rhubarb to length of roast. Sprinkle with oregano. Drizzle with 1 T. oil. Tie roast at 1" intervals with 100% cotton kitchen string. Season with S&P. Place roast on a rack in a shallow roasting pan. Brush with about 1/3 cup Mango Rhubarbecue Sauce. Roast uncovered, 1&1/2 hours or until done (145 F.) Let stand 10 mins. Top with additional sauce. Slice and serve with parsleyed new potatoes* and steamed lemon dill broccoli*.

To make the sauce: Preheat the oven to 400. Place chopped rhubarb in a roasting pan. Drizzle with 1 T. oil. Roast, uncovered, 30 mins. Set aside. In a medium saucepan heat 1 T. oil over med.-high heat. Add the onion; cook and stir 4 mins. Stir in rhubarb mixture, barbecue sauce, molasses, S&P, ginger, and cloves. Bring to a boil; reduce heat. Simmer, uncovered, 8 mins., stirring occasionally. Cool slightly. Stir in mango.

"The purest treasure mortal times afford is a spotless reputation." ~ William Shakespeare

Happy Friday, and have FUN today!!

Love,

MM

Dill Steak and Potato Kabobs

Any time I see the word, "dill", I'm IN!!
(makes 4 servings)

8 whole tiny red or yellow potatoes
2 T. EVOO
1 lb. tri-tip or top sirloin steak (do NOT "cheap up" and buy a low quality piece of meat*)
     cut into 1-1&1/2" cubes
1 T. red wine vinegar
1 t. dill seeds crushed (I would use my mortar and pestle*)
1/2 t. freshly ground pepper
1/2 t. Kosher salt*
1/4-1/2 t. crushed red pepper flakes* (optional*)
1 med. red onion, cut into 8 wedges

In a large saucepan bring lightly salted water to a boil. Add potatoes; return to boil; reduce heat. Cover; simmer 12 mins. or until potatoes are fork* tender. Drain; return to pan. Drizzle with 1 T. of the oil. Sprinkle with 1/4 t. salt; toss gently to coat. Meanwhile, in a resealable plastic bag place steak, 1 T. oil, vinegar, dill seeds, black and red pepper, and salt. Shake to coat. Alternately thread steak, potatoes, and onion wedges onto 4 long skewers leaving 1/4" between pieces. For a charcoal or gas grill, grill skewers on a rack of a covered grill directly over med. heat 10-12 mins. or until meat reaches desired doneness, turning occasionally. (Or use broiler*). Serve with a spinach salad with Mandarin oranges, red onion circles, sliced mushrooms, and a warm bacon/mustard dressing*.

Really be Present today, and be Grateful for everything!!!!!

Go Hawks!

Love,

MM

Salmon in Puff Pastry

"An excellent and blend of salmon, pesto, spinach and puff pasty. It tastes great and only takes a few minutes to put it all together":
(6 servings)

2 12 oz. skinless, boneless salmon fillets
1/2 t. Johnny's Garlic Seasoning Salt*
1/2 t. onion powder
1 (17.25 oz.) package frozen puff pastry, thawed
1/3 cup pesto (Costco's Deli one is THE best!!*)
1 (6 oz.) package baby* spinach leaves, stems removed*
Freshly squeezed lemon juice*
2 fresh dill fronds*
Lemon wedges*

Preheat oven to 375. Season the salmon fillets with Johnny's and onion powder. Divide 1/2 of the spinach between two sheets of puff pastry, and mound in the center. Place a salmon fillet on top of each mound of spinach. Spread the pesto on the fillets, top with remaining spinach, and sprinkle with a little lemon juice on each. Moisten the edges of the puff pastry with water, fold to the center, and seal the seams. Lay a dill frond on top of each. Bake in preheated oven for 20-25 mins. until the pastry is puffed and golden, and the salmon has cooked all the way through. Serve with lemon wedges.

"Don't save anything for a special occasion. Being alive is a Special Occasion!"

Have FUN today.

Love,

MM

Mustard, Caraway, and Rye Salad

"Think of this as a salad version of a Reuben sandwich: Snappy mustard greens and rye croutons are tossed with a pickle dressing."
(serves 4-6)

2 cups 1/3" cubes light caraway rye bread (dense, artisan-style bread is especially good here)
1/4 cup EVOO, divided
1 t. caraway seeds
1/2 cup diced pancetta
1/2 cup chopped bread and butter pickles, divided
1 T. apple cider vinegar
1/4 t. freshly* ground pepper
1 large raw egg or 2 T. pasteurized egg whites
2 qts. loosely packed baby mustard greens (regular, mizuna, or a mix, stems and ribs removed
1 cup (2 oz.) shaved dry jack cheese (use a cheese plane or veggie peeler)

Preheat oven to 375. In an 8 or 9" square pan, toss bread with 1 T. oil to coat. Bake, stirring once, until golden and crisp, 15-20 mins. Meanwhile, toast caraway seeds in a large frying pan over medium heat until fragrant, 3-4 mins. Pour into a food processor and set aside. Cook pancetta in a frying pan over med. heat, stirring occasionally, until browned, 5-10 mins. Let cool in pan to room temp. In the food processor, whirl caraway seeds 1 min. to break up a bit. Add remaining 3 T. oil with 1/4 cup pickles, the vinegar, and pepper and whirl until blended. Add egg yolk; whirl until creamy and a little frothy, 30-6- secs. Scrape dressing into pan of pancetta and stir to loosed browned bits. In a salad bowl, toss mustard greens with remaining pickles and half the dressing. Add croutons and cheese and toss again. Serve with more dressing on the side.

"Those who stir the shitpot should have to lick the spoon!"

Have FUN today.

Love,

MM

Herbed Lamb Burgers with Tzatziki Sauce

Here's one for your Labor Day "Q":
(serves 4)

Lamb Burgers:
2 lb. ground lamb
2/3 cup finely chopped fresh lemon* mint (or regular mint)
2/3 cup finely chopped parsley
Zest of one lemon
2 T. grated Vidalia or Walla Walla* sweet onion
2 t. Kosher salt
Freshly ground pepper
EVOO, for brushing
1 red onion, thickly sliced
4 onion rolls, split
Crumbled feta

Tzatziki Sauce:
1 cup Greek whole milk yogurt
2 small Persian* cucumbers, seeded, finely grated, and drained
1 t. lemon zest plus 1 T. freshly squeezed lemon juice
2 cloves of garlic, finely minced
2 T. chopped fresh dill
1/2 t. EVOO
Kosher salt
Freshly ground pepper
Chopped fresh mint

To make the sauce: In a med. bowl, whisk together yogurt, cucumber, garlic, zest, juice, oil, and dill. Season wit S&P. Stir in mint. Cover and chill.

To make the burgers: Combine lamb with mint, parsley, zest, onion, S&P in a large bowl. Mix gently until just combined. divide mixture into 4 equal balls, flatten into patties, and make an indentation in center of each with your thumb, to keep burgers from doming while cooking. (Cover and refrigerated up to 1 day). Brush burgers with oil on both sides. Grill over direct, med.-high heat, 10-15 mins. total, flipping once, for med. rare to med. (for med., and instant-read thermometer should register 160. Transfer burgers to a plate to rest. Brush red onions slices with oil and grill over direct, med-high heat until softened and slightly charred, about 3 mins. flipping once. Brush cut sides of rolls with oil, toast on grill about 1 mins. until golden. To assemble burgers: Spread tops of rolls with Tzatziki sauce. Layer patties, onions, and crumbled feta on bottom halves.

"You can't always control who walks into your life, but you can control which window you throw them out of."

Happy Labor Day. Have FUN - I'm off to Emerald Downs to bet on the horses!! YAY.

Love,

MM