Brussels Sprouts Salad with Pecorina and Tangerines

If you've never had raw Brussels sprouts before, this salad will be a revelation!! To save time, use a handheld slicer for the sprouts and onion.

2 lbs. Brussels sprouts, trimmed
1/2 cup thinly sliced red onion
4 tangerines, peeled and segmented
1/2 cup EVOO
1/3 cup lemon juice
1/4 cup plus 2 T. grated pecorino cheese
1 t. kosher salt
1/2 t. freshly* ground pepper.

Slice sprouts very thinly. Pack sprouts, onion, and tangerine segments in separate resealable plastic bags. chill. Put oil, lemon juice, 1/4 cup cheese and S&P in a jar with a tight-fitting lid. When ready to serve, put sprouts, onion and tangerines in a large salad bowl. Shake dressing well and pour over salad; toss well to coat. Sprinkle with remaining 2 T. cheese.

"A working class hero is something to be."

Love,

MM

Green Chili with Chicken with Ghost Shaped Tortilla Chips

How 'bout them apples?!! Al always used to say, "I like them in my pie!" Sniff Sniff
(serves 8)

2 lbs. tomatillos, husked
3 t. canola oil, plus more for tortillas
3 lbs. boneless, skinless chicken breast halves, cut into 1" pieces
Sea* salt and freshly* ground pepper
1 sweet* onion, chopped
6 cloves garlic, smashed
2 lb. Cubanelle peppers, seeded and chopped
2 poblano peppers, seeded and chopped
1 T. cumin
1 cup low sodium chicken broth
2 T. packed light brown sugar
1 T. lime zest
8 white corn tortillas
1 cup sour cream
4 scallions, sliced

Place oven rack on highest position and preheat broiler. Place tomatillos on a baking sheet and rub with 1 T. oil. Broil tomatillos on a baking sheet and rub with 1 t. oil. Broil tomatillos, turning occasionally with tongs, until skin blisters, about 10 mins. Allow to cool slightly. Chop and place in a large slow cooker. Pat chicken dry and sprinkle with S&P. Warm 2 T. oil in a large skillet over med.-high heat. Working in batches, brown chicken on all sides, about 5 mins. per batch. Transfer browned chicken to slow cooker. Add 2 t. oil to skillet. Add onion, garlic, both peppers, and cumin, season with S&P, and cook, stirring occasionally, until onions and peppers begin to soften, about 10 mins. Add chicken broth, sugar and lime zest and cook for 2 mins, stirring and scraping up any browned bits from bottom of pan. Pour mixture over chicken in slow cooker. Cover and cook on low until chicken is tender and veggies. are very soft, 6-7 hours. Season with more S&P, if desired. Preheat oven to 350. Line a baking sheet with parchment. us a sharp paring knife or a cookie cutter to cut ghost shapes out of tortillas. Brush about 1 t. oil on both side of tortillas and place on baking sheet. Bake until crisp, about 15 mins. Remove from oven, then sprinkle with slat. Serve chili with sour cream, scallions and tortilla ghosts.

"Those who leave everything in God's hands will eventually see God's hand in everything."

Love,

MM

"Spooky" Red Pepper Deviled Eggs

Yumola and Funola:
(serves 8)

8 large eggs
1/4 cup drained and chopped jarred roasted red peppers - patted dry with a paper towel*
3 T. light* mayo.
1 t. Dijon mustard
1/4 t. smoked* paprika, plus more for sprinkling
Kosher* salt and freshly* ground pepper
3 chives, cut into 16 1/2" pieces

Bring a large pot of water to a boil over high heat. Gently lower eggs into water, return to a boil and reduce heat to a low simmer. Cook egg 11 mins., drain and place in a large bowl of ice water. Cool completely - at least 10 mins. Crack eggs and carefully peel under cool running water. Slice in half lengthwise, scoop out yolks and place them in a food processor with peppers, mayo, mustard, and paprika. Process until smooth; taste and season with S&P. Transfer yolk mixture to a pastry bag filled with a large round tip (or place in a zip lock bag, and cut out one bottom corner*). Pipe about 1 T. filling into center of each egg white to resemble a pumpkin. Set a piece of chive diagonally into filling to resemble a stem. sprinkle yolks with paprika. Serve immediately or cover and refrigerate for up to a day.

Editor's note: I get to go to Orcas Island tomorrow to spend time with my friend, Louise Boone and her daughter, Katie (who is picking me up at 5 AM to catch an early ferry), so will do three blog entries today so you will be covered for the weekend. See ya back again Monday.

"The heaviest thing to carry is a grudge. Choose forgiveness."

Have FUN today, and Happy Halloween tomorrow!!

Love,

MM

Majestic Sausage Stew

This stew is guaranteed to warm up any chilly evening!

1&1/2 lbs. pork sausage links, cut into circles
3 T. butter
1/2 cup chopped sweet* onions
1 T. flour
1 cup low sodium* beef broth
1 lb. red* or Yukon Gold* potatoes, peeled and cubed
2 cups sliced carrots
1 t. sea* salt
1/2 t. freshly ground black pepper
1/2 t. fresh thyme leaves*
1 bay leaf

Lightly brown the sausage in a heavy saucepan. Remove and reserve. Pour off the fat. Melt the butter in the saucepan, sauté the onions for 5 mins. Blend in the flour, then stir in the broth until the mixture boils. Add the sausage, potatoes, carrots, S&P, thyme, and bay leaf. Bring to a boil, cover and cook over low heat 20 mins. Serve with warm cornbread (I always put chopped mild green chiles and shredded cheddar in mine*).

"The trick is to recognize a good thing when you see it, no matter how odd or worthless it might at first appear - no matter who else might just walk away and leave it behind."

Have FUN today!!!

Love,

MM

Spice-Marinated Cherry Tomatoes

Bonus appetizer suggestion!
(makes 64)

2 lbs. cherry or grape tomatoes
6 T. EVOO
1 T. sherry vinegar or white balsamic
1/2 t. garam masala
Kosher* salt and freshly* ground pepper, to taste
4 green onions, finely chopped (1/4 cup)

Bring a large pot of water to a boil, and prepare a large bowl of ice water. Use knife to score small X on each cherry tomato. Drop tomatoes in boiling water for 10-15 seconds.(15-20 secs, if using grape tomatoes), then transfer to ice water with a slotted spoon to stop cooking. Drain all cooked and cooled tomatoes. Whisk together oil, vinegar, and garam masala in a med. bowl. Season with S&P. Remove tomato peels with fingers over vinaigrette bowl to catch dripping juices (discard peels), and place peeled toms. in bowl. Add green onions, toss gently to coat, and let stand 30 mins. for flavors to develop. Serve with toothpicks.

Jump for joy today!!

Love,

MM

Simple Spanakopita Triangles

These EASY Greek-style nibbles taste great served warm or a room temp., and would be wonderful with a side of Tzatziki sauce.
(makes 32 triangles)

6 T. EVOO, divided
1 large sweet* onion, finely chopped (2 cups)
2 10 oz. pkg. frozen spinach, squeezed dry and chopped
8 oz. crumbled feta cheese
16 frozen phyllo sheets, thawed
Cooking spray

Heat 1 T. oil in a large skillet over med.-high heat. Add onion, and sauté 5-7 mins., or until beginning to brown. Add spinach, and cook 3 mins. more or until mostly dry. Transfer to a bowl to cool. Stir feta into cooled spinach mixture. Preheat oven to 350. Coat two baking sheets with cooking spray. Place 1 phyllo sheet on work surface with short side nearest you. Brush phyllo sheet with oil. Set second sheet on top, and brush with oil. Cut the stack into 4 long strips. Spoon 1&1/2 T. spinach mixture on short end of each strip. Fold end of strip over filling to make a triangle. Fold pointed end up to seal triangle. Continue folding pointed ends up and over phyllo strip until you have  filled triangles. Transfer to prepared baking sheet. Repeat with remaining phyllo, oil, and filling. Bake 15-20 mins. or until golden brown. Cool 10 mins. before serving.

"Take time to do what makes your soul happy."

And, have FUN doing it!!

Love,

MM

Twice-Baked Sweet Potatoes with Bacon and Goat Cheese

This is a decadent yet savory way to serve sweet potatoes, and easily made veg. w/o the bacon.
(makes 16 servings)

4 large (about 3 lbs. total) orange-fleshed sweet potatoes, scrubbed and halved lengthwise
2 T. EVOO
8 oz. bacon (I only use Hempler's - uncured and all natural), cut into 1" pieces
5.5 oz. fresh goat cheese, divided
2 T. half and half*
1/2 t. each kosher salt and freshly* ground pepper
3 T. maple syrup, divided
1 T. chopped fresh* chives

Preheat oven to 350. Prick cut side of potatoes with a fork in a few places. Rub potatoes all over with oil and put on a baking sheet, cut side down. Roast potatoes until tender when pierced with a fork, about 45 mins. Let cool until you can handle them easily, about 15 mins. (keep oven on). Meanwhile, cook bacon in a large frying pan over med.-high heat, stirring often, until very crisp, 5-8 mins. depending on thickness of bacon. Drain on a paper towel. Roughly chop half the bacon. Scoop sweet potato flesh out of skins and into a bowl (reserve skins). Smash flesh with a fork until smooth. Add chopped bacon, half the goat cheese, milk, S&P. and 1 T. maple syrup, and stir just until blended. Spoon into reserve sweet potato skins, dividing evenly and using all of it. Bake until potatoes are warm in the center 15-20 mins. Sprinkle tops with unchopped bacon, crumbles of remaining goat cheese, drizzles of remaining maple syrup, and sprinkle with chives to serve.

"Perhaps they are not stars in the sky but rather openings where our loved ones shine down to let us know they are happy." ~ Charlie Brown

Have FUN today!!

Love,

MM

Zucchini Ribbon Salad

This is a really PRETTY one!!
(serves 4)

1 lb. small (4 oz. each) yellow and green zucchini
2/3 cup raw almonds
1/3 cup EVOO
1 t. grated lemon zest
2 oz. dry Jack cheese, grated
1/2 t. kosher* salt
Freshly ground pepper, to taste
12 mint leaves (I would use lemon mint*)
Basic oil/vinegar/Dijon mustard vinaigrette*

Wash, top, and shave zucchini into ribbons using a veggie peeler. Heat oven to 350. Bake the almonds for 8 mins. or until golden brown. Remove, let cool, the crush them gently. In a large bowl, combine all the ingredients, and toss gently with vinaigrette, and serve on a platter.

"Ego says, 'Once everything falls into place, I'll find Peace'. Spirit says, 'Find your Peace and then everything will fall into place' ".

Love,

MM

Spinach-Artichoke Mini Lasagnas

WAY cute and your guests will gobble 'em up!!
(makes 72 - can be frozen)

1 16 oz. frozen chopped spinach, thawed and drained
1 15 oz. can water-packed artichoke hearts, drained and chopped
1 16 oz. container ricotta
12 oz. shredded mozzarella cheese, divided
1/2 cup grated Parmesan
1 large egg, lightly beaten
3 T. Amore Herb paste, divided
1/4 cup red wine
1 25 oz. jar spaghetti sauce (your choice)
72 refrigerated or thawed frozen dumpling or wonton wrappers
Cooking spray

Stir together spinach, artichoke hearts, ricotta, 2 cups mozz., Parmesan, egg, and 2 t. herb paste in a large bowl. Set aside. Bring wine to a boil in a small saucepan over med.-high heat. Boil until reduced by half. Stir in remaining 1 T. herb paste, then spaghetti sauce, and bring to just a simmer. Remove from heat. Preheat oven to 375, and coat two 12 cup muffin pans with cooking spray. Press 1 dumpling wrapper into bottom of each muffin cup. Spoon 2 T. cheese mixture into dumpling wrapper. Top with 1&1/2 T. sauce over top. Sprinkle lasagnas with remaining 1 cup mozz. Bake 10-12 mins. or until cheese on top is melted and bubbling. Cool 5 mins. before unmolding and serving.

"Do what you feel in your heart to be right, for you will be criticized anyway." ~ Eleanor Roosevelt

Have FUN today!!

Love,

MM

Baked Denver Omelet

Quick, easy, and you can even do this in individual ramekins for a brunch.

2 T. butter
1 large sweet* onion, chopped
1/2 red* bell pepper (or any color you like*), chopped
1 cup chopped cooked Black Forest* ham
1/2 cup crimini* mushrooms*, sliced
8 eggs
1/4 cup 2%* milk
1/2 cup shredded sharp* cheddar cheese or gruyere*
1/4 t. Kosher* salt
1/4 t. freshly ground pepper

Preheat oven to 400. Grease a 10" round baking pan, pie plate, or ramekins. Melt butter in a large skillet over med. heat; cook onion and bell pepper until softened, about 5 mins. Stir in ham and cook until heated through, about 5 mins. Let cool 5 mins. Beat eggs with milk in a large bowl, Stir in ham mixture, cheese, and S&P to taste. Pour into prepared baking dish and bake until eggs are lightly browned and puffy, about 25 mins. Serve with buttered croissants and fresh fruit balls.

"We can own up to our wrongs, because we can't hide them from God anyway."

Have FUN - and Happy Friday!!!

Love,

MM

Chicken Breasts in Caper-Cream Sauce

Even PICKY eaters will love this one!!
(serves 4)

4 (6 oz.) boneless, skinless chicken breasts (or chicken tenders*), rinsed* and patted dry
1 t. lemon pepper
1 t. coarse* kosher salt
1 t. dried dill weed
1 t. Johnny's Garlic Seasoning* or garlic powder
1/4 cup white wine*
3 T. butter
1/2 cup whipping cream
2 T. capers, drained and rinsed

Sprinkle chicken with lemon pepper, salt, dill, and Johnny's. Melt butter in a large skillet over med. heat. Put chicken in the skillet and brown, turning frequently, until golden on both sides about 5 mins. If the butter begins to brown, reduce heat. Continue to cook, turning once, until cooked through, 5-7 mins. Transfer chicken to serving platter, and cover with foil. Deglaze the skillet with wine, scraping up the browned bits. Increase the heat to med. high. Add whipping cream and simmer, whisking constantly, until reduced to sauce consistency, about 3 mins. Remove from heat, stir in capers, and pour over chicken. If you like more sauce, double the sauce ingredients. If you don't have whipping cream, mix 3 T. softened butter with 6 T. milk.

"Let your dreams be bigger than your fears, and your actions louder than your words."

Love,

MM

Black Bean Tomato Chili

Doesn't that sound perfect for this RAINY/BLUSTERY day??
(makes 6 servings - 2&1/2 qt.)

2 T. EVOO
1 large sweet* onion, chopped
1 med. sweet red* pepper, chopped
3 cloves garlic, minced
1 t. ground cinnamon
1 t. ground cumin
1 t. chili powder
1/8 t. smoked paprika*
1/4 t. freshly* ground pepper
3 cans (14*1/2 oz.) fire-roasted* diced tomatoes, undrained
2 cans (16 oz.) low sodium* black beans, rinsed and drained
1 cup orange juice or juice from 3 med. oranges

In a Dutch oven, heat oil over med.-high heat. Add onion and red pepper; cook and stir 8-10 mins. or until tender. Add garlic, cinnamon, cumin, chili powder, paprika, and pepper; cook 1 min. longer. Stir in tomatoes, black beans and orange juice; bring to a boil. Reduce heat; simmer, covered, 20-25 mins. to allow flavors to blend, stirring occasionally.

"A positive attitude may not solve every problem, but it makes solving any problem a more pleasant experience."

Have FUN in spite of the weather today!!

Love,

MM

Spiced Halibut (or Cod) with Chipotle Butter

Here's one to tickle your 'buds when you are staying in and savoring your evening spent at home:
(serves 4)

1/2 t. ground cumin
1/2 t. smoked* paprika
1/4 t. kosher* salt
1/8 t. freshly* ground pepper
4 (4 oz.) halibut, cod, or red snapper fillets
1 T. Kerrygold* butter, softened
1-2 canned chipotle chiles in adobo sauce, finely minced
Cooking spray
Lemon crowns*

Preheat oven to 400. In a bowl, combine cumin, paprika, and S&P. Rub into the fish. Transfer to a baking sheet coated with cooking spray. Bake for 15 mins. or until fish flakes easily when tested with a fork. Meanwhile, combine butter and chiles. When fish has cooked, transfer to serving plate and spread butter mixture evenly over fish. Serve with lemon crowns.

Today, be determined to "Finish your course with Joy and your torch burning."

Love,

MM

Apple Roasted Pork Roast with Cherry Balsamic Glaze

Does this sound perfect for a rainy fall day, or what??
(serves 8)

1 boneless pork loin roast (3 lbs.)
1&1/2 t. kosher* salt, divided
3/4 t. freshly* ground pepper, divided
1/4 cup EVOO, divided
3 medium apples of your choice, sliced (I would use Granny Smiths*)
1&1/2 cups unsweetened apple juice
6 med. sweet* onions, sliced (about 5 cups)
3 T. balsamic vinegar
1&1/2 cups frozen pitted dark sweet cherries
1/2 cup cherry juice

Preheat oven to 350. Sprinkle roast with 1 t. salt and 1/2 t. pepper. In a large ovenproof Dutch oven, heat 2 T. oil over med.-high heat; brown roast on all sides. Add apples and apple juice to the pan. Roast 50-60 mins. or until a thermometer reads 145, basting occasionally with pan juices. Meanwhile, in a large skillet, heat remaining oil over med. heat. Add onions and the remaining S&P; cook and stir 8-10 mins. or until softened. Reduce heat to med.-low; cook onions 35-40 mins. or until deep golden brown, stirring occasionally. Keep warm. Remove roast and apples to a serving plate; tent with foil. Let stand 10 mins. Skim fat from pork pan juices. Place over med.-high heat; add vinegar and cook 1 min., stirring to loosen browned bits from pan. Stir in cherries and cherry juice. Bring to a boil; cook 10-15 mins. or until mixture is reduced to about 1 cup. Serve pork, apples, and onions with cherry glaze, and a smile!!

"A careless word may kindle strife, a cruel work may wreck a life. A timely word may lessen stress, a loving word may heal and bless."

Have FUN today!!

Love,

MM

Michael's Sticky Chile Chicken

I love having guest editors. Man, I bet this smells and tastes amazing. Thanks, Michael!!

Chicken:
3-4 lb. chicken cut into 10 pieces
Salt and Pepper
2 T. oil

Chile Sauce:
3 T. Sriracha
1 T. grated ginger
1 T. minced garlic
1 cup water
2/3 cup soy sauce (I would use Ponzu Citrus*)
1/4 cup unseasoned rice wine vinegar or white wine vinegar
2/3 cup sugar

1/4 cup chopped fresh cilantro or diced scallions for garnish

In a large frying pan on med. high, brown the seasoned chicken pieces in the oil. Once the chicken is browned, remove it from the pan and set it aside. Deglaze the pan with half of the chile sauce, then add the remainder of the sauce. Let the sauce reduce to one half - about 5 mins. Add the chicken pieces back into the pan, and toss them liberally in the sauce. Cover the pan, turn the temp. to low and simmer for 20 mins. Serve over rice and top with cilantro or scallions (or both*).

"Live simply. Dream Big. Be Grateful. Give Love. Laugh Lots."

Have FUN today!!

Love,

MM

Lemon-Garlic White-Bean Dip

Another "snacker"
(serves 8)

1 15 oz. can small white beans, drained and rinsed
3 cloves garlic, chopped
1 T. lemon zest
2 T. fresh* lemon juice
Kosher* salt and freshly* ground pepper
2 T. EVOO
1 T. chopped fresh parsley
Assorted crudités
Pita* or multi grain chips*

In a food processor, process beans, garlic, lemon zest and juice, S&P and oil until smooth. Pulse in parsley. Season with additional S&P to taste. Cover; chill for 30 mins. Serve with crudités and chips.

Rock ON, and Keep on Truckin'

Love,

MM

Baked Crab Rangoon

Serve these at your next gathering and watch 'em be gobbled up!!
(makes about 40)

8 oz. cream cheese, room temp.
1 16 oz. can crabmeat, drained
1/2 cup chopped scallions (abou 3)
1 12 oz. package small (3&1/4") square wonton wrappers
Cooking spray
1 cup duck or plum* sauce for serving

Preheat oven to 375. Mist a 24 cup mini muffin pan with cooking spray. Gently mix cream cheese, crab and scallions in a med. bowl. Place a wonton wrapper on a work space with one point facing you. Cover remaining wrappers with a damp paper towel and set a bowl of water nearby. Place 1 heaping t. of cream cheese mixture in center of wrapper. Dip a finger in water and dampen edges of wonton wrapper; fold in half, forming a triangle. Press out air and pinch edges to seal. Place in a cup of mini muffin pan (edges will stick out.) Repeat, setting extras aside. Mist wrappers in pan with cooking spray. Bake until browned, 10-15 mins. Mist pan with cooking pray and repeat with remaining wontons. Serve with sauce.

"War does not determine who is right - only who is left." ~ Jim Meyers (George "The Animal" Steele - whom I am proud to call my friend - met him when I lived in Cocoa Beach, FL.)

Have FUN today and Happy Friday!!

Love,

MM

Ginger Beef Vermicelli

Saw this one in the paper yesterday. Wanted to share it with you cuz it sounds SO good, and it is my cup of tea!!
(makes 2 servings)

6 oz. bavette or flank steak, thinly sliced on the diagonal
4 T. canola oil, divided
1 t. cornstarch
Pinch of coarse* kosher salt
Freshly* ground pepper
3 cloves garlic, thinly sliced
2" piece fresh ginger, peeled and julienned
2 t. fish sauce
3 cups cooked rice vermicelli
Iceberg* lettuce, torn, to serve
Roasted, unsalted peanuts
Lime wedges*

In a medium bowl, combine the beef slices, 1 T. of the oil, cornstarch salt and a few grinds of pepper. Use your hands to toss together, then set aside. Heat a wok or skillet over med.-high heat until a drop of water evaporates on contact. Add 1&1/2 T. of the oil and heat until shimmering. Add half the beef and cook, stirring, until the beef is browned, about a minute. Add half the garlic, half the ginger, and half the fish sauce, and continue cooking until the beef is cooked through, about 2 mins. Transfer to a bowl and cover with foil*. Repeat with the remaining oil, beef, garlic, ginger, and fish sauce. On each serving plate or bowl*, mound vermicelli and lettuce, then spoon the beef over them. Sprinkle with peanuts and serve with lime wedges.

"We don't need to see the way when we stay close to the One who does."

Have FUN today!!  

Love,

MM

No-Bake Carrot Cake Balls

I saw this one in my Clean Eating mag. Here is description: " These yummy cookie balls, made with shredded carrots and spices, taste just like carrot cake! Because they are completely raw, you can make these in a snap." I think these would be great to take along when you are traveling:
(makes 20 balls)

3/4 cup unsweetened shredded coconut
6 Medjool dates, pitted
3/4 cup walnuts
1/3 cup grated organic* carrots (I find them to be WAY sweeter!*)
1/4 cup hemp seeds
1/4 cup honey
1 t. pure vanilla extract
1 t. cinnamon
1/2 t. nutmeg
1/4 t. ground cloves

Reserve 1/4 cup shredded coconut in a shallow dish for rolling. Place remaining ingredients in a high-powered food processor, and process until fully combined. Form mixture into 1" balls, and roll in reserved coconut, coating completely. Transfer to a baking sheet and refrigerate for a few hours or overnight. Keep chilled, or freeze in an airtight container for a few months. Enjoy 1 or 2 as a snack or dessert.

"Be of good cheer today". Generously give away your smiles, and have FUN doing it!!

Love,

MM

Savory Salmon Tacos with Radishes and Basil Slaw

A YUMOLA way to use up some of your basil from your garden/farm!!
(serves 4)

4 5 oz. wild caught* salmon fillets
1 cup fresh basil leaves, chopped
2 T. fresh lime juice
3 T. EVOO, divided
2 T. water
1/2 t. sea salt, divided
1/2 t. freshly ground* pepper, divided
1/4 t. chile powder
1 cup sliced purple cabbage
3 large sliced radishes
2 large sliced scallions
1/4 t. coriander
12 large corn tortillas
Lime wedges

Heat a grill or grill pan on med. high. In a blender, combine the basil, lime juice, 2 T. oil, water, 1/4 t. salt, 1/4 t. pepper, and chile powder; puree until smooth and set aside. Meanwhile, in a small bowl, combine the cabbage, radishes, scallions, 1/4 t. salt, and 1/4 t. pepper. Set aside. On a rimmed dish, place the salmon fillets; drizzle with 1 T. oil, and season with coriander, and S&P (to taste). Transfer salmon to grill, and grill until opaque throughout, about 5 mins. per side. Break into pieces and place on a serving dish. To grill, add the tortillas and heat for 30 secs. on each side. Assemble tortillas on serving dish, fill with salmon and radish salad, and top with salsa. Serve with lime wedges.

"Surround yourself with people who reflect who you want to be and how you want to feel. Energies are contagious."

Have FUN today!!!!

Love,

MM

Pumpkin Cheddar Muffins

This one is for YOU, Linda!! (From "Taste")
(makes 12 muffins - or 24 mini muffins*)

1 cup pumpkin puree
3 T. plain whole milk Greek* yogurt
2 eggs
1/2 cup butter, melted
2 T. minced shallot
1&1/2 cups all-purpose flour
1/4 cup cornmeal
1&1/2 t. baking powder
1 t. chopped fresh thyme
1/4 t. sea* salt
A few grinds of black pepper
1&1/2 cups shredded sharp* cheddar cheese, divided
3 T. pepitas (raw pumpkin seeds - I find these at Mexican grocery stores - DELISH in salads*)

Preheat oven to 400. Lightly grease a 12 muffin tin or line with paper liners. In a bowl, whisk together pumpkin, yogurt, eggs, butter, and shallots. In a separate bowl, whisk together flour, cornmeal, baking powder, thyme, S&P. Pour wet ingredients into dry, and stir until just combined. Fold in 1 cup of cheese. Evenly divide batter in the prepared muffin tin. Sprinkle each muffin with remaining cheese and pumpkin seeds. Bake until a toothpick inserted into the center comes out clean and muffins are golden. Let cool in the tin 10 mins. before cooling on a wire rack. Best served warm with soft butter*.

"You don't have to move mountains. Simply fall in love with life. Be a tornado of of happiness, gratitude, and acceptance. You will change the world just by being a warm, kind-hearted human being." ~ Anita Krissan

Have FUN today, and let someone else be first!!!

Love,

MM

Haricot Verts with Crisp Meyer Lemon Ciabatta Bread Crumbs

Wowza!!
(10 servings)

2 cups coarse fresh ciabatta bread crumbs
1/4 cup EVOO, divided
Finely shredded zest of 2 Meyer lemons
1/8 t. freshly ground pepper
Dash* coarse* Kosher salt*
2&1/2 lbs. haricot verts (thin French green beans), ends trimmed
1 t. fresh Meyer lemon juice
1/2 t. Johnny's Garlic Seasoning*
Maldon salt crystals*

In a large frying pan over med. heat, cook crumbs in 2 T. oil, stirring 5 mins. Stir in zest, pepper, and Johnny's. Cook and stir until golden, 5 more mins. Pour into a bowl. In a large pot fitted with a steamer basket, steam beans over 1" boiling water, stirring once, 7-10 mins. Combine 2 T. oil with lemon juice and S&P to taste. Drain beans, toss with dressing, and pour into a shallow bowl. Sprinkle with Maldon crystals, and top with crumbs; serve immediately.

Just so you won't worry and fret about what others get or receive, "What's destined to be yours will not be giving to someone else." PTL, indeed!!!

Love,

MM

Grilled Turkey Sammies with Chipotle Mayo.

Enough spice to keep ya interested, but not enough to blow off the top of your head!!
(serves 4)

3 T. light* mayo.
1 T. minced chipotle in adobo sauce
1 t. freshly* squeezed lime juice
4 soft sandwich rolls, split
1 avocado, peeled, pitted and coarsely mashed
Coarse Kosher* salt
Freshly* ground pepper
8 oz. thinly sliced smoked* turkey breast (without nitrates or 'trites*)
4 oz. baby* Swiss cheese
1 T. Kerrygold* butter

In a small bowl, combine mayo., chipotle and lime juice. Spread mayo mixture on top half of each roll. Spread bottom half with avocado and season with S&P. Top with turkey and a slice of cheese. Combine halves to form sandwiches. In a large, heavy skillet over med. heat, melt 1/2 T. butter (or mist a grill pan with cooking spray). Add sanmies topside down; cover with foil. Place a second heavy skillet or pot lid on top to press sandwiches. Cook until golden brown, about 4 mins. Flip, adding 1/2 T. butter or misting with cooking spray. Cover with foil and skillet. Cook until cheese melts, about 4 mins. Halve and serve hot with Lay's Original Potato Chips* :)

"Joy comes from a decision to appreciate EACH moment as a rare and precious gift from God."

Go Hawks!!

Love,

MM

Sassy Stuffed Peppers

This recipe is thanks in part to Bush's Beans - talk about Fall incarnate!! I am making this for lunch today for Mr. and Mrs. Peep and me!!
(makes 3 servings)

3 sweet bell peppers
1 can Bush's Grillin' Beans - Steakhouse
1/2 lb. hamburger*
1/2 cup orzo*, cooked to al dente*
1/2 cup frozen roasted and charred corn*
1/2 small sweet white onion, chopped
1 T. butter*
Roasted green chiles*, chopped
4 shredded cheese blend Mexican style*
Plain Greek yogurt*
Cilantro, chopped*

Cut top off peppers and remove seeds. Place, open side up, on a microwave safe place. Cover with plastic wrap (make sure to use wrap designed to be used in the microwave*). Nuke on high for 3 mins. Set aside. In a large skillet, melt butter, and sauté onions til soft. Add in burger, crumble, and cook until no longer pink. Drain grease. Add beans with sauce. Continue cooking til warmed through. Add chiles, corn, and orzo. Stuff each pepper with mixture. Top with cheese. Put peppers in ramekins or small oven proof bowls on a cookie sheet. Put under the broiler til the cheese melts. Top with yogurt and cilantro.

"If you can't handle me randomly blurting out song lyrics that relate to what you just said, we can't be friends."

Have FUN today.

Go Notre Dame!!
Go Huskies!!

Love,

MM

Mascapone Chive Mashed Potatoes

Happy Friday!! Who doesn't like fluffy mashed potatoes = Yumola:
(serves10-12)

5&1/2 lbs. russet potatoes, peeled, cut in chunks
4 dried bay leaves
Kosher salt
2&1/4 cups 2%* milk
12 oz. mascarpone cheese
1/4 t. white pepper
1 bunch chives (1" diameter), snipped

Simmer potatoes with bay leaves in a large pot of salted water until falling apart when poked, 20-25 mins. Meanwhile, in a med. pot, whisk milk and mascarpone. Heat over low heat until simmering. Stir in pepper; keep warm. Drain potatoes, discarding bay leaves. Return to pot over very low heat and cook, stirring, until dried and crumbling. Remove from heat. Beat with a mixer until smooth. Beat in mascarpone milk, a third at a time. Stir in chives and season with salt.

"Quiet obedience accomplishes more than wild activity."

Have FUN today!!

Love,

mm

Mexican Bean Salad

"The dressing is absolutely sensational in this bean salad with SO many taste sensations!"
(makes 8 servings)

For the salad:
1 15 oz. can black beans, rinsed and drained
1 15 oz. can kidney beans, rinsed and drained
1 15 oz. can cannellini beans, drained and rinsed
1 red bell pepper, chopped
1 orange bell pepper, chopped
1 10 oz. package frozen charred* or grilled* corn kernals
1 red onion, chopped

For the dressing:
1/2 cup EVOO
1/2 cup red wine vinegar
2 T. fresh lime juice
1 T. fresh lemon juice
2 T. white sugar
1 T. Kosher salt
1 clove crushed garlic
1/4 cup fresh cilantro
1/2 T. ground cumin
1/2 t. freshly ground* black pepper
1 dash Tabasco* sauce
1/2 t. chili powder

In a large bowl, combine beans, bell peppers, frozen corn, and red onion. In a small bowl, whisk together dressing ingredients, and pour over salad. Chill thoroughly, and serve cold with grilled chicken*. 

"I count him braver who overcomes his desires than him who conquers his enemies; for the hardest victory is the victory over self." ~ Aristotle

Have FUN today!!

Love,

MM

Smoked Salmon Rolls with Horseradish Cream

An Oktoberfest appetizer!! I saw this in the book Great German-American Feasts.
(makes 12)

1 cup sour cream or plain Greek yogurt*
1 cup cream cheese with chives*, softened
1 cup prepared horseradish
1/2 t. kosher* salt
1 t. freshly squeezed lemon juice
12 slices smoked salmon
6 slices dark* rye bread
Butter
Parsley sprigs
Lemon slices
Capers

In a mixing bowl, combine the cream cheese and sour cream. Add the horseradish, salt, and lemon juice. Spread the salmons slices with the horseradish cream and roll them up loosely. Remove the crusts from the bread slices, cut each slice into two triangles, and butter the triangles. Arrange the salmon rolls and bread triangles on a platter and garnish with parsley, lemon slices, and capers.

"Smile. You don't own all the problems in the world."

Have FUN today!!

Love,

MM

MM's Tunafish Salad with Capers and Dill

Take this to work, or have it on a picnic to take advantage of our glorious Fall weather:
(serves one)

1 can low sodium tuna in water (I get this at Trader Joe's), drained well
1/2 cup plain Greek yogurt
2 T. freshly squeezed lemon juice
2 T. chopped fresh dill
1 T. finely chopped red onion
1 T. finely chopped capers
Freshly ground pepper

Mix together and chill. You can have this as a sammie, make a roll-up in a tortilla, stuff a pita, or enjoy as a dip with sturdy crackers.

"Remind yourself that you cannot fail at being yourself".

Have FUN today!!

Love,

MM

Coffee-Crusted Beef Tenderloin

I'll tell you what, the aroma from this will bring 'em to the table, post haste!!
(10 servings)

Non-stick cooking spray
2 T. finely ground coffee beans
1 T. packed brown sugar
1&1/2 t. Johnny's Garlic Seasoning*
1&1/2 t. smoked* paprika
1/4 t. kosher salt
1/2-3/4 t. freshly ground* pepper
1 4 lb. center-cut beef tenderloin roast

Preheat oven to 425. Line a 15x10x1" baking pan with heavy foil. Place a wire rack in the pan and coat with cooking spray; set aside. For the rub: in a small bowl, stir together ground coffee, brown sugar, Johnny's, paprika, and S&P. Set aside. Trim fat from meat. Place meat on the rack in the prepared baking pan. Sprinkle coffee mixture evenly over top and sides of meat; rub in and press lightly with your fingers so it adheres. Insert an oven-going meat thermometer into center of meat. Roast, uncovered, for 50-60 mins. or until the meat thermometer registers 135 for med. rare. Remove from oven. Cover meat with foil; let stand for 15 mins. before slicing. Cut into 1/2" thick slices. I would serve this with roasted garlic mashed potatoes and buttered petite peas*.

"What is love? The absence of judgement".

RIP, Bo - the Beta.

Love,

MM

Blue Cheese and Pine Nut Puffs

A mighty tasty amuse bouche!!
(makes 25-4 puff servings)

1 cup water
1/2 cup Kerrygold* butter (you MUST try this - from Ireland DELISH!!)
1 T. snipped fresh thyme
1/2 t. sea salt
1/8 t. freshly ground pepper
1 cup all-purpose flour
4 eggs
2 cups finely crumbled blue cheese (8 oz.)
1 cup finely shredded Gruyere cheese (4 oz.)
1/4 cup pine nuts, toasted

Preheat oven to 400. In a med. saucepan, combine the water, butter, thyme, S&P. Bring to a boil. Immediately add flour all at once; stir vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 mins. Add eggs, one at a time, beating well with a wooden spoon after each addition. Stir in blue cheese, Gruyere and pine nuts. Line two baking sheets with parchment paper. Transfer dough to a pastry bag (or put it into a large zip-lock bag and cut out a bottom corner*). Pipe 1" mounds of dough, 1" apart, onto prepared baking sheets. Bake about 20 mins. or until golden and firm, rotating sheets halfway through baking if necessary for even browning. Serve warm or at room temp.

To make ahead: Prepare as directed, except cool completely. Transfer to an airtight container and cover. Freeze for up to 1 month. To serve, preheat oven to 375. Bake frozen puffs about 5 mins. or until warm.

"I like messy people who don't fit in a box or stay between the lines, but whose integrity is greater than any rule book and whose loyalties are stronger than blood."

Worship the Lord from whom all Blessing flow. And, have FUN today!!

Love,

MM

Michael Strahan's Bulgogi Beef

We used to demo and sell a version of this at Costco, and it was DELISH!!

2 lb. beef round steak
1/3 cup soy sauce (I would use Ponzu Citrus Sauce*)
1/4 cup toasted* sesame oil
1 clove garlic, minced*
1 sweet* onion, chopped
1 bunch scallions, chopped
2 bell peppers (any color), thinly* sliced
Steamed rice, for serving (or orzo*)

Cut beef into thin, inch wide strips, trimming fat. Marinate beef in soy sauce, oil and garlic. You can also add some sugar at this point to the marinade if you prefer it less salty. Add the marinated beef, scallions, and onions to a heated pan. Stir occasionally, then cover and let it cook for a bit. just before it's finished cooking, add peppers and let them quickly steam. Serve over rice or orzo.

"Go forward with full passion. Never settle for anything along the way. Go Long!!"

And, have FUN today - it's Friday!

Love,

MM

Mandarin Salad

This one sounds SO good to me!!

Dressing:
1/2 t. kosher* salt
Freshly* ground pepper
1&1/2*-2 T. sugar
2 T. red wine vinegar
1/4 cup veg. or canola oil
Couple of drops of Tabasco sauce
1 T. chopped fresh parsley

Salad:
1/4 cup iceberg* lettuce, chopped
1 large can mandarin oranges, drained
1 cup chopped celery
2 green onions, chopped
1/4 cup sliced almonds
4 t. sugar

Mix all dressing ingredients in a jar or container with a tight lid. Shake well and refrigerate. Prepare almonds by toasting lightly under broiler on a cookie sheet (watch carefully!*). Melt sugar on LOW heat in a small pan until it become a clear liquid - stirring constantly so it won't burn. Once the sugar becomes liquid, stir in the almonds to coat, quickly pour onto wax paper to cool. Mix all salad ingredients together right before serving. Crumble the almonds over the salad mixture, and then pour dressing over the entire salad. Toss lightly and serve.

"Any ritual can lose meaning, but that does not make the ritual meaningless."

Go out and look at the beauty that surrounds you - and have FUN today!!

Love,

MM

Lipton Onion Burgers

A classic throw back recipe, and a "Q" fav.
(serves 8)

1 envelope Lipton Recipe Secret Onion Soup Mix
2 lbs. lean ground beef or chicken
1/2 cup water
Cheese of your choice
Buns of your choice

Combine first three ingredients in a large bowl. Shape into 8 patties. Grill or broil until done. Top with cheese and cover to melt. Lightly butter insides of buns and toast. Enjoy!!

May your heart be merry today!!

Happy Birthday, Peg!

Love,

Deb