Caraway-Havarti Beer Cheese

Just saw this in the Food Network mag., and HAD to share it!!
(no serving size listed)

1/2 stick Kerrygold* butter
1/4 cup flour
1 cup heavy cream
1 cup beer
1 T. Dijon mustard
1/2 t. kosher* salt
1/2 t. hot sauce (I would use Tabasco*)
2 cups shredded caraway Havarti (if you can't find this, use plain Havarti and caraway seeds*)
Chips (I would use white corn tortilla rounds* - or thin slices of a baguette*)

Melt the butter over med.heat. Stir in flour and cook, stirring, 2 mins. Add the cream, beer, mustard, salt, and hot sauce; simmer 5 mins. Stir in cheese until melted. Have a bowl of cold red seedless grapes on the table to accompany.*

Freely share your smiles today!!

Love,

MM

Jicama Guacamole

I made this last week, and Mrs. Peep and I just gobbled it up - DELISH!!
(serves 12)

2 avocados (ripe but still firm*)
1 t. coarse Kosher* salt, divided
1/4 t. garlic powder (I used Johnny's Garlic Seasoning*)
1 small jalapeno, seeded, ribs removed, and minced (wear gloves*)
1 cup finely chopped strawberries
1/2 cup peeled and finely chopped jicama (1/4" cubes)
1/3 cup minced red onion
1/3 cup lightly-packed chopped fresh cilantro leaves
Juice of 1 small lime
Tortilla chips, crudités, or jicama slices, for dipping

Cut avocados in half and remove pits. Use a spoon to scoop flesh from 3 halves; place in a med. bowl. Peel remaining 1/2 avocado and finely chop flesh; set aside. Sprinkle 1/2 t. salt and garlic powder over avocado in bowl; mash with a fork. To bowl, add jalapeno, strawberries, jicama, onion, and cilantro; gently fold to combine. Add reserved diced avocado, lime juice, and remaining 1/4 t. salt; gently fold to incorporate.

Editor's note: Jicama is high in fiber, providing 6 grams per cup and also boosts 26 milligrams of Vit. C., as well as a good amt. of water and potassium. I love to cut it in sticks and dip it in BBQ sauce, or just make a simple dip of lime juice and chile powder they way they serve it in Mexico.

"A great relationship is about 2 things: first, appreciating the similarities, and second, respecting the differences."

Have FUN today, and "Praise God from Whom all Blessings Flow!"

Love,

MM

Tex-Mex Grilled Chicken Sammes with Avocado and Grilled Pineapple

Apple Cup Fare!!
(serves 4)

1 avocado, peeled, pitted and mashed
1 T. finely chopped fresh cilantro leaves
1 t. fresh lime juice
1/2 t. kosher* salt, divided
4 5 oz. boneless, skinless chicken breasts, each cut in half crosswise to make 2 thin slices
1/2 t. chile powder
Pinch freshly ground black pepper
1 1/2" thick slices fresh pineapple (sorry, Sue) (tip: try cutting pieces into 1&1/2x3" rectangles to fit
     perfectly over chicken.)
1 t. avocado oil*, divided
4 2 oz. whole grain rolls, split and toasted
2 small Campari* tomatoes, each cut into 4 slices

In a small bowl, mash avocado with cilantro, lime juice and 1/4 t. salt; set aside. Sprinkle chicken evenly with chile powder, 1/4 t. salt, and pepper. Sprinkle pineapple slices with remaining 1/8 t. salt. Heat a large grill pan on med.-high and brush with oil. Working in batches if necessary, grill chicken for 6-8 mins., turning hallway, until no pink remains in center. Transfer chicken to a plate to rest for 4-5 mins. Just when chicken comes off heat, add pineapple to grill pan and cook until grill marks appear, 2-3 mins per side. Divide avocado over bottom halves of rolls. Top each with 2 pieces chicken, 1 pineapple slice, and 2 tomato slices. Sandwich with tops of buns.

"It doesn't matter how Big or Small you are. Sometimes all any of us need is a HUG to make our day a little brighter, our hearts a little lighter, and our smiles a little wider."

Have FUN in the snow today!!

Love,

MM

MM's Thanksgiving Menu

My Dear Reader's I am Thankful for YOU!! Wanted to share what I will be serving today:

Raw Oysters with Mignonette Sauce
Cranberry and Sage Triscuits Spread with Cream Cheese
Relish Tray: Black Olives, Pickled Okra, Spiced Apple Rings, Cornichons, Baby Carrots, Celery
     Stuffed with Bousin
Rosemary/Lemon/Garlic Roasted Turkey
Cranberry/Toasted Pine Nuts/Onion/ Celery Stuffing
Turkey Gravy
Cheesy Scalloped Potatoes
Green Bean Casserole with Sliced Mushrooms, Med. Shredded Cheddar, Water Chestnuts, and
      Fried Onions
Mac and Cheese (that Bonita is making)
King Hawaiian Rolls
Mini Pumpkin Pies with Whipped Cream

Enjoy, Savor, Express Your Gratitude, and Have a Wonderful Day!!!

Go Hawks!!

Love,

MM

Mignonette Sauce for Oysters

Just added raw oysters to my T-day menu, and will make this sauce tomorrow (or tonight - IF I have any energy left after working for 6 hours in the madness and mayhem that WILL be at Costco today - plus singing in the Choir at our "What We are Thankful For" Church Service tonight).

1/2 cup minced shallots (about 2&1/2 oz.)
1/4 cup white vinegar
1/4 cup unseasoned rice vinegar
1/8 t. sugar
1/8 t. Kosher* salt
1&1/4 t. finely crushed white peppercorns (the recipe calls VERY firmly for
     whole white peppercorns - but BON CHANCE finding them - so I am using ground white
     pepper)

Peel and coarsely chop the shallots. Put them into a food processor and pulse a few times until the shallots are finely minced, but not mush, with pieces no smaller than the top of a match. You can also mince by hand. Place the minced shallots and any liquid released in a glass bowl. Add the vinegars, sugar, S&P. Stir with a fork. Cover with plastic wrap and chill a minimum of 4 hours - up to 2 days. This sauce will keep for up to a month in the fridge.

"The key to sales success is sizing up your opponent".

Have FUN out there today.

Love,

MM

Spiced Red Apple Rings

I always have these (for my A.D.) as part of my Thanksgiving Relish Tray, and in the past have always bought Musselman's. There is only ONE store in Seattle that carries them, or I could order two jars on line through Amazon for over $20 (fawgettaboutit!), so here is a recipe that I will be making this morning:

1 cup San Pellegrino Sparkling Water
3/4 cup sugar
3/4 t. cinnamon
1/4 t. ginger
1/4 t. allspice
3-4 drops red food coloring (or use beet juice*)
3 slices lemon
3 large red cooking apples - get the firmest you can find*

In a 12" skillet, heat all ingredients except apples to boiling. Reduce heat, cover, and let simmer for 5 mins. Meanwhile, core apples (but leave peel on), and slice into 1/4" thick rings. Cook half the rings at a time in liquid, about 3-5 mins. Dip out first batch, and cook second in same liquid. Discard lemon slices. Place rings in a serving bowl, and pour liquid over apples. Cover and refrigerate for up to a week. If you are giving these as a gift, put in a jar with a note attached that they must be in the fridge and used within a week.

"Some lessons of patience take a long time to learn."

Have FUN today!!

Love,

MM

Smoky Savory Muffins

Consider these for your Thursday feast:
(makes 1 dozen)

2 cups whole-wheat flour
1 cup all-purpose flour
1 T. baking soda
1/2 t. baking soda
1/2 t. freshly ground pepper
1/4 t. sea* salt
2 eggs
1&1/3 cups buttermilk (or make your own with milk and lemon juice*)
3 T. EVOO
2 T. butter, melted
1 cup thinly sliced scallions (about 1 bunch)
3/4 cup diced Canadian bacon (3 oz.)
1/2 cup grated sharp* cheddar
1/2 cup finely diced red bell pepper
Cooking spray

Preheat oven to 400. Coat a 12 cup muffin pan with cooking spray. Combine flours, baking powder, baking soda, S&P in a large bowl. Whisk eggs, buttermilk, oil and butter in a med. bowl. Fold in scallions, bacon, cheese and bell pepper. Make a well in the center of the dry ingredients. Add the wet ingredients and mix with a rubber spatula until just moistened. Scoop the batter into the prepared pan (the cups will be very full). Bake the muffins until the tops are golden brown, 20-25 mins. Let cool in the pan for 5 mins. Loosen the edges and turn out onto a wire rack to cool slightly before serving with soft* butter.

"When the Spirit prompts, take action."

Have FUN today!!

Love,

MM

Macaroni Pie

And, another cheesy one:
(serves 10)

1 lb. dry linguine, broken in half
1/4 cup (1/2 stick) butter
1 small sweet* white onion, diced
1 (8 oz.) tub burrata cheese, chopped (burrata comes in a tub like fresh mozzarella)
2 cups whole-milk ricotta
1 cup grated Parmigiano Reggiano, plus more for the top
1 cup chopped fresh* parsley
3 T. chopped fresh* chives
2 eggs
1 t. freshly ground pepper
EVVO

Preheat oven to 350. Butter a 2 qt. baking dish or deep 9" ovenproof skillet. Cook pasta according to package directions until al dente. Drain and place pasta in a large bowl. Toss with butter and let cool to almost room temp. Add remaining ingredients, except pepper. Stir well. Place in prepared pan. Bake about 20 mins., until golden brown. Pie will be crispy on the outside and soft on the inside. Remove from the oven, sprinkle with more Parm, pepper, and add a drizzle of oil. Let rest about 30 mins., then cut into wedges to serve.

"When you start doubting yourself, remember how far you have come. Remember everything you have faced, all the battles you have won, and all the fears you have overcome."

Love one another today!!

MM

Spinach and Gruyere Gratin with Water Chestnuts*

A T-day side to consider - "Creamy spinach under a crunchy blanket of cheese-coated breadcrumbs - yum!"
(serves 8)

2 T. butter, divided
1 large sweet* onion, finely chopped
3 large garlic cloves, minced
1&1/2 T. all-purpose flour
1 t. Kosher* salt
1&1/2 cups whole milk
3/4 cup shredded Gruyere cheese
4 (10 oz.) packages frozen chopped spinach, thawed and squeezed dry
1 small can sliced water chestnuts, coarsely chopped
1 cup panko breadcrumbs
1/4 cup grated Parmigiano Reggiano cheese

Preheat oven to 400. Butter a shallow 6-cup baking dish. Melt 1 T. butter in a large skillet over med. heat. Add onion and garlic; sauté 5 mins. add flour and salt; cook, stirring, 1 min. Add milk. Bring to a boil, reduce heat and cook until slightly thickened. Stir in Gruyere, spinach, and water chestnuts. Transfer to prepared baking dish. melt remaining 1 T. butter in skillet over med. heat. Add panko and cook, stirring, until golden, 3 mins. Remove from heat and stir in Parm. Sprinkle over spinach. Bake 25 mins.

"When we forgive someone, we look more like Jesus than at any other moment in our lives."

Love,

MM

Beef Bourguignonne Potpie

Elevated Comfort Food at its best!! Editor's note - this is a looooong one, so bear with me - the smiles and "ooohs and ahs" from your guests will be worth all the steps (and reading time) to make it!!
(serves 6-8)

For the stew:
2 bay leaves (I LOVE to pick these off my tree!!*)
8 sprigs thyme
Small piece of cheesecloth
1/4 cup veg. oil
3 lbs. cubed beef chuck stew meat
Kosher salt
Freshly ground pepper
4 slices thick cut natural* smoked bacon (with no nitrates or 'trites*), chopped
1 lb. organic carrots (I have found these to be much sweeter*), halved lengthwise and cut into 1"
     pieces
1 large sweet* onion, chopped
4 cloves of garlic, finely chopped
1 T. tomato paste (I found tubes of these are WAY handy to have instead of buying those little cans*)
3 T. all-purpose flour
1/2 cup cognac or brandy
1 750 ml. bottle of good* dry red wine
2 cups low-sodium chicken broth
1 lb. white button mushrooms, halved
1 1 lb. bag frozen pearl onions, thawed
2 T. unsalted butter, cut in slices*

For the crust:
3 cups all-purpose flour, plus more for dusting
Kosher salt
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
2 sticks cold unsalted butter
1/2 cup ice water or more
1 large egg

Place the bay leaves and thyme on the cheesecloth and tie the corners together tightly to form a bundle; set aside. Heat 3 T. oil in a large pot or Dutch oven over med.-high heat. Season the beef with 2 t. salt and 1 t. pepper. Working in batches, add the beef to the pot and cook, turning, until browned all over, about 5 mins. Transfer to a plate and add the bacon to the pot. Cook stirring occasionally, until browned and crisp, about 5 mins. Add the carrots, onion, and garlic, and cook, stirring occasionally, until tender, about 5 mins. Add the tomato paste and cook, stirring, until the veggies are coated, about 1 min. Add the cognac to the pot and cook, scraping any browned bits, until the liquid has mostly evaporated, about 1 min. Add the wine, chicken broth, cheesecloth bundle, browned meat, and any juices, and bring to a boil. Reduce the heat to med., cover and simmer, stirring occasionally, until the beef is tender and the sauce is thick, about 2 hours. Discard the cheesecloth bundle.
Meanwhile, make the crust: Combine the flour and 1&1/2 t. salt in a food processor and pulse to combine. Add the parsley and chives and pulse to combine, and then the butter, and pulse 8-10 times until it looks like coarse meal. Add 1/2 cup ice water, and pulse until the dough just starts coming together, adding 1-2 T. more water if necessary. Turn the dough out onto a large piece of plastic wrap and form into a disk; wrap and refrigerate 30 mins. or overnight. Preheat oven to 400. Finish the stew: Heat the remaining 1 T. oil in a large skillet over med.-high heat. Add the mushrooms, 1/2 t. salt, and a few grinds of pepper. Cook, stirring occasionally, until the mushrooms are lightly browned, about 7 mins. Add to the pot with the stew along with the pearl onions and butter; stir. Transfer the mixture to a 3-4 qt. oval or 9x13" baking dish and set aside to cool. On a lightly floured surface, roll out he dough into a 12x15" rectangle, about 1/8" thick. Beat the egg with 1 T. water; brush the edges and outside of the baking dish with the egg wash. Drape the dough over the filling and press it against the sides of the dish; trim any excess to leave a 1" overhang. Cut a few slits in the top to vent. Brush the crust with more of the egg wash. Bake until the crust is golden brown and the filling is bubbling, about 45 mins. let rest 10 mins. before serving. A warm baguette would be lovely with this*.
Bon Appetit!!

"A song of sadness can turn our heart to the God whose joy for us is forever."

Have FUN today!!

Love,

MM

Pretzel-Crusted Pork Cutlets with Mustard Sauce

This one will make 'em sit up and take notice!
(serves 4)

4 center cut boneless pork chops (1-1&1/4  lb. total), trimmed
1/4 t. freshly* ground pepper
1/8 t. kosher* salt
1/3 cup all-purpose flour
1 large egg, lightly beaten
3 cups mini pretzels, crushed (put them in a large sealable plastic bag, and pound with a meat mallet)
EVOO cooking spray
1/4 cup low-fat plain Greek yogurt
2 T. whole-grain mustard

Place a wire cooling rack on a rimmed baking sheet and place in the oven; preheat to 450. Place pork chops on a large cutting board. Cover with plastic wrap and pound with smooth side of a meat mallet to about 1/4" thickness. Sprinkle with S&P. Place flour, egg, and pretzels in three separate shallow dishes. Dredge the cutlets in flour, shaking off excess, then dip in egg, letting excess drop off, then press both sides into pretzels. Generously coat one side of the cutlets with cooking spray. Remove the heated pan from oven. Put the cutlets, sprayed side down, on the rack. Coat the second side generously with cooking spray. Bake until golden brown, 8-12 mins. Combine the yogurt and mustard in a small bowl. Serve with the pork.

"Do good and share" today, and have FUN doing it!!

Love,

MM

Chicken Curry Puffs

Holy Moly!!
(makes 18)

1 T. veg. oil
2 t. curry powder
1/2 t. ground coriander
1/2 t. ground turmeric
1/2 t. ground cumin
3/4 cup coconut milk
2 med. red onions, chopped (2 cups)
1 stalk lemon grass, trimmed of out layers and finely chopped (about 1/4 cup), or 1/2 t. grated
     lime zest
1 fresh red chile pepper, or jalapeno* de-seeded and deveined, roughly chopped (wear gloves!*)
     (optional)
1 large russet potato, diced
3/4 lb. skinless, boneless chicken breast, cut into 1/2" pieces
3/4 t. kosher* salt
1 (17.3 oz.) package frozen puff pastry sheets, thawed

Heat oil in a heavy 4 qt. saucepan over med.-low heat. Stir in curry, coriander, turmeric, and cumin; cook until fragrant, a few seconds. Stir in coconut milk, onion, lemon grass, and chile pepper; cover and cook until veggies are tender, about 7 mins. Stir in potato and continue cooking, stirring occasionally and adding more coconut milk if mixture becomes too dry, for 12 mins. Stir in chicken and salt. Turn heat to low and cook, covered, stirring occasionally, until chicken is cooked and potato has absorbed most of the liquid, about 5 mins. Spread onto a plate and cool 30 mins. (you can make the filling up to 2 days ahead and chill, covered). Set racks in upper and lower thirds of oven, and preheat oven to 375. Line 2 baking sheets with parchment paper. Unfold puff pastry on a lightly floured surface, and cut each sheet into 9" squares. Brush corners of each square with water to moisten. Put a heaping T. of filling in center of each square. Gather 4 corners of pastry and pinch together at top well, forming a small pouch. Repeat with remaining pastry and filling. Transfer to prepared baking sheets, spacing 1" apart (you will have about 1&1/2 cups filling left over, perfect over a wild rice medley another day). Bake until golden brown, 25-30 mins. Cool on baking sheets 10 mins. before transferring to a wire rack. Serve warm or at room temp. (you can assemble and bake the puffs up to 2 hours ahead of serving).

"I will no longer allow the negative things in my life to spoil all the good things I have!! I choose to be happy."

Have FUN today!!

Love,

MM

The Palm's Brown Butter Brussels Sprouts

Dear Readers, I realize I am giving you a lot of veg. and "sides" recipes, but I am prepping you for T-day!!
(serves 6)

1&1/2 lbs. Brussels sprouts
4 T. EVOO
4 T. sliced shallots
Kosher salt
Freshly ground pepper
4 T. salted Kerrygold* butter
4 t. lemon zest

Blanch Brussels sprouts whole in boiling salted water until al dente, 4-5 mins. or until tender. Remove and shock in an ice-water bath to retain green color. Drain well. Remove stem and slice in half or cut in quarters if the sprouts are large. Drain again if necessary and hold chilled until needed. Heat a sauté pan over med. heat and add oil. Add sprouts and cook until heated all the way through, about 3 mins. Add shallots and cook 2 mins. or until shallots are translucent and sprouts begin to brown and char. Season with S&P. Push sprouts mixture to one side of pan and add butter to pan. Cook 1 mins. or until butter begins to brown. Toss sprouts mixture with browned butter. Remove pan from heat and add 1 t. of lemon zest. Toss and check seasoning. Garnish with remaining lemon zest. Serve immediately.

"The big lesson in life, Baby, is never be scared of anyone or anything." ~ Frank Sinatra

Love,

MM

Sweet Potatoes with Bacon and Banana Sour Cream

Sounds YUMOLA to me!!
(makes 6 servings)

4 med. size sweet potatoes, scrubbed
2 T. EVOO, plus more for finishing
Sea salt
Freshly ground black pepper
1 banana with peel
1 t. veg. oil
4 slices all natural* (with no nitraits or 'trites) smoked bacon, chopped
1 med. sweet* onion, thinly sliced
1 Serrano chile, thinly sliced (optional*)
1 cup sour cream
1/4 bunch chives, chopped

Preheat the oven to 400. Trim the ends off the sweet potatoes and cut each into 8 wedges. Toss with olive oil and season generously with S&P. Spread the potatoes on a sheet pan with the whole banana and roast in the oven. Heat the veg. oil in a sauté pan over med.-high heat and cook the bacon until just turning crisp. Add the onion and chile slices to the pan along with a pinch of salt. Cook until the onion is caramelized, then turn off the heat. After the banana is in the oven for 10-15 mins., its skin should be black and its flesh should be very tender. Remove it from the oven, and when it's cool enough to handle, peel and add the fruit to a blender with the sour cream. Puree until smooth and add a few pinches of salt, to taste. After 30 mins. of roasting, the sweet potatoes should be cooked and slightly browned at the edges. Transfer to a serving dish. Top with the onion, bacon and chile mixture. Garnish with chives, season with salt, and drizzle with EVOO. Serve with banana sour cream.

"Our ability to stand tall in spite of the buffeting winds of life is directly related to the love and support we receive from God and one another."

Have FUN today!!!

Love,

MM

Easy Tzatziki

Another one from People and Ina:
(makes 3 cups)

1 hothouse cucumber or 2 small Persian cucs.* unpeeled, and seeded
2 (7 oz.) containers plain* Greek yogurt, such as Fage Total
1/4 cup sour cream
2 T. freshly squeezed lemon juice
1 T. white wine vinegar
1. T. minced fresh dill
1&1/2 t. minced garlic (2 cloves)
Kosher salt
Freshly ground pepper

Grate the cucumber by hand on a box grater, as you would grate carrots. Squeeze the cucumber with your hands to remove a lot (but not all) of the liquid. Place in a med. bowl, and stir in the yogurt, sour cream, lemon juice, vinegar, dill, garlic, 2 t. salt and 1/2 t. pepper. Serve cold or at room temp. with pita chips*, crudités*, or dolamdes* (stuffed grape leaves).

"Never ignore a person who loves you, cares for you, and misses you. Because one day, you might wake up from your sleep and realize that you lost the moon while counting the stars."

Love,

MM

Roasted Red Pepper Hummus

Saw this in People mag. from Ina Garten -  it's easy peasey!
(makes 3&1/2 cups)

1 (29 oz.) can chickpeas, drained (3 cups)
1/2 cup freshly squeezed lemon juice (3 lemons)
1/3 cup sesame tahini
2 T. chopped* garlic (6 cloves)
1&1/2 t. Sriracha sauce or Tabasco*
2 roasted red bell peppers, seeded*
Kosher salt
Freshly ground black pepper
Good EVOO
2 T. toasted pine nuts, for garnish

Place chickpeas, lemon juice, tahini, garlic, hot sauce, peppers, 1 T. salt and 1 t. pepper in the bowl of a food processor fitted with a steel blade. Process until the mixture is coarsely pureed. Taste for seasonings and transfer to a serving bowl. Drizzle with oil and sprinkle with pine nuts, and serve at room temp. You can make this ahead, cover, and refrigerate for up to a week.

"The people you surround yourself with are co-creating your life. Choose your fellow artists carefully."

Have FUN today!!

Love,

MM

Tangy Mustard Cranberry Sauce

Saw this in the paper, and it sounded REALLY good to me. Tis the season!!

1 (12 oz.) bag fresh or frozen cranberries
1 cup sugar
2 T. Champagne or white wine* vinegar
1/3 cup Dijon mustard

Combine cranberries, sugar and vinegar in a saucepan over med.-high heat; cook, stirring, until sugar dissolves, cranberries burst, and mixture comes to a full rolling boil, about 15 mins. Stir in mustard, then transfer to a blender and blend until smooth. Let cool before serving or before covering and freezing. To serve after freezing, thaw overnight in the fridge.

"You are being blessed when you go through the dark places. You build your character, build your faith, and gain Spritual muscle." ~ Joel Osteen

Love,

MM

Grilled Steak with Whisky Dijon BBQ Sauce

"Cooking whiskey removes the boozy taste, but leaves the sweet oaky flavor behind, which lends itself beautifully to tender grilled skirt steak."
(makes 4 servings)

1/2 cup reduced-sodium beef broth
3 T. whiskey
3 T. Dijon mustard
2 T. packed light brown sugar
1 large shallot, finely chopped
1 t. Worcestershire sauce
1 t. chopped fresh thyme
1&1/4 lbs. skirt steak, trimmed and cut into 4 portions
1/2 t. freshly ground pepper
1/4 t. kosher* salt

Prepare grill to med. high (or turn on your broiler). Combine broth, whiskey, mustard, brown sugar, shallot, Worcestershire, and thyme in a small saucepan; bring to a boil over high heat. Reduce heat to maintain a lively simmer and cook, stirring frequently, until reduced to about 1/2 cup, 6-10 mins. Sprinkle steaks with S&P. Grill or broil 1&1/2 mins. per side for med. rare, 2-3 mins. for med. Let rest for 5 mins. Serve the steak with the sauce, and some steamed asparagus with lemon butter*.

"Discontentment makes rich people poor, while contentment makes poor people rich."

Love,

MM

Roasted Curried Whole Cauliflower with Fresh Ginger* and Tumeric*

A diff. take on one of my fav. veggies
(serves 8)

1 head cauliflower (about 3 lbs.)
3&1/2 T. EVOO
2 T. curry powder
1/2 t. kosher* salt
1/8 t. fresh ginger*, minced
1/8 t. turmeric*

Preheat oven to 350. Line a baking sheet with parchment paper. Wash cauliflower and trim greens from the stem side. Use a knife to cut around the base of the cauliflower, removing the center core but leaving the florets intact. Place on the prepared pan. In a small bowl, whisk together the oil, curry powder, salt, and ginger. Brush mixture on cauliflower so that it is evenly distributed and generously coated. Reserve any leftover mixture to use as a garnish when serving. Roast the cauliflower about one hour, until it is golden brown and fork-tender. If color is perfect but additional cooking time is required, tent the cauliflower with foil and roast until cooked through. Cut into wedges to serve.

Editor's note: Gum issues? Try turmeric dissolved in warm water. Swish it around and hold it on that area, then spit. Repeat often. Cured me many times!!

"You may feel lost and alone, but God knows exactly where you are, and He has a good plan for your life."

Have FUN today!! Go Dawgs!! Angela, you WILL be missed - sniff sniff.

Love,

MM

Quick Beef and Barley Soup

Talk about "warming"!
(makes 4 1&1/2 cup servings)

8 oz. sirloin steak, trimmed and cut into bite-size pieces
1/2 t. freshly ground pepper, divided
4 t. EVOO, divided
1 med. sweet* onion, chopped
1 large celery stalk, sliced
1 large organic* carrot, sliced (I have found them to be much sweeter*)
2 T. tomato paste (I buy the tube of this, and keep it in the fridge*)
1 T. chopped fresh thyme
3/4 cup quick-cooking barley
4 cups reduced-sodium beef broth
1 cup water
1/4 t. kosher* salt
1-2 t. red wine vinegar

Sprinkle steak with 1/4 t. pepper. Heat 2 t. oil in a Dutch oven over med. heat. Add the steak and cook, stirring often, until browned on all sides, about 2 mins. Transfer to a bowl. Add the remaining 2 t. oil, onion and celery to the pot and cook, stirring, until beginning to soften, about 2 mins. Add carrot and cook, stirring, for 2 mins. more. Add tomato paste and thyme and cook, stirring, until the veggies are coated with the paste and are beginning to brown, 1-2 mins. Add barley, broth, water, salt and the remaining pepper; bring to a simmer. Reduce heat to retain a simmer; cook until the barley is tender, about 15 mins. Return the beef and any accumulated juice to the pot and heat through, 1-2 mins. Remove from the heat; stir in the vinegar to taste. Serve with a wedge salad and warm rolls with soft butter.

"Build up your weaknesses until they become your strengths." ~ Knute Rockne

Have FUN and Happy Friday!!!

Love,

MM

Baked Salmon with Tarragon-Glazed Cucumber

An elegant offering:
(serves 4)

8 oz. thin-skinned cucumber, such as English or Persian
1 center cut king salmon fillet (1&1/2 lbs., 1-1&1/2" thick), pin bones removed
5 T. Kerrygold* or Pluga* butter, divided
1 T. fresh lemon juice
About 1/2 t. kosher salt, divided
1/4 t. freshly* ground pepper
1/2 cup minced shallots
1 T. coarsely chopped fresh tarragon, plus 1 T. tarragon leaves
1/2 cup Champagne vinegar
2 T. coarsely chopped flat-leaf parsley

Preheat oven to 375. Dice enough cucumber to make 3/4 cup. Cut remaining cucumber in half lengthwise. Scrape out any coarse seeds with a small spoon and discard. Thinly slice cucumber crosswise (leave skin on). Set salmon skin side down on a work surface. Cut fish down to the skin, but not through it, to divide into 4 portions. Line a 9x13" baking dish with foil. Put salmon skin side down in dish. Melt 1 T. butter and mix with lemon juice, 1/4 t. salt, and the pepper; spoon over fish and into crevices. Bake salmon until barely opaque but sill moist in the center of the thickest part, 10-13 mins. Remove from oven; keep warm. While salmon bakes, combine shallots, chopped tarragon, and the vinegar in a 10" frying pan. Boil over high heat, stirring often, until vinegar evaporates but shallots still look wet, 4-5 mins. Add 1 T. butter, remove from heat, and stir until it melts. Stir in diced cucumber; set aside. Transfer cooked fish to a warm platter or plates, using a wide spatula to lift it from skin. Return cucumber mixture to high heat and cook, stirring often until slightly translucent and hot, 1-2 mins. Add remaining 3 T. butter and 1/4 t. salt. Stir just until butter melts and sauce looks creamy. Remove from heat and stir in sliced cucumbers and parsley. Spoon cucumber sauce over salmon and scatter tarragon leaves on top. Serve immediately so colors stay bright, and season to taste with more salt if you like.

Editor's note: Thrilled to report that the Patty Pan Squash with Herbed Chickpeas Salad was absolutely DELISH!! I didn't have cayenne so used red pepper flakes for the kick. Best if let rest in fridge for a few hours to overnight so bring out the flavors. Thanks again for the recipe, Katie!!

"Trust doesn't come with a refill. Once it is gone, you probably won't get it back, and if you do; it will never be the same. That's a fact, Jack!"

Have FUN today!!

Love,

MM

Prosciutto-Wrapped Chicken Breasts Stuffed with Ricotta and Spinach

Divine Decadence!!
(serves 4)

4 boneless, skinless chicken breasts (6-7 oz. each)
Kosher* salt and freshly* ground pepper
3 T. EVOO
1 large clove of garlic, grated or finely minced
4 cups baby spinach
A pinch of freshly ground nutmeg or ground nutmeg
1/2 cup drained fresh ricotta
1/2 cup (loosely packed) freshly, finely grated Parmigiano or Grana Padano
8 slices prosciutto di Parma (preferably "reserve" quality), thinly sliced
1 lemon, halved

Position a rack in the center of the oven and preheat to 350. Butterfly the chicken by slicing horizontally into the thick, long side of each breast., taking care not to slice all the way through. Open each breast like a book and place on a work surface. Using a mallet, pound the chicken to even it out a bit. Season both sides with S&P. In a med. skillet, heat 1 T. oil over med. Add the garlic and stir 30 secs. Add the spinach and stir until wilted, 3-4 mins. Add the nutmeg; season with S&P. Drain the spinach well, let cool, then finely chop (you will have 3-4 T. of chopped spinach). In a med. bowl, mix the spinach the cheeses; season. Spread some of the spinach mixture on one side of each breast, leaving a small border. Close the other half of the breast over the filling to cover. Wrap each breast with 2 slices of the prosciutto. In a large, ovenproof skillet, heat remaining oil over med. high. Add the chicken and cook until the prosciutto is browned, 2-3 mins. on each side. Transfer the skillet to the oven and roast until the chicken is cooked through, about 12 mins. Halfway through cooking, add the lemon halves, cut side down, to the pan and cook until the lemons are browned. Divide the chicken between plates. Squeeze the juice from the lemon halves over the chicken, and serve with roasted garlic mashed potatoes*.

Editor's note: did not make the patty pan squash salad yesterday - got distracted by crab with drawn butter!! - which was most yumola.

"Don't ask God why He is allowing something to happen. Ask Him what He wants you to learn and do in the midst of it."

Have FUN out there today!!

Love,

MM

Roasted Patty Pan Squash and Herbed Chickpeas Salad

Thanks for this recipe, Katie!! Told me it is her FAV. salad.

1 can chickpeas, rinsed, drained, then rinsed again
6 patty pan squash
EVOO
Kosher* salt
A dozen chives stems
1 small handful of fresh cilantro
8 leaves of fresh mint
1 T. rinsed capers
Good pinch of cayenne
1 strip of lemon peel, minced*
2 t. fresh* lemon juice
Freshly ground pepper

Preheat oven to 200. Cut off stem and root ends of squash, and cut each into 8 sections. place in a baking dish large enough to do a single layer. Drizzle with oil, sprinkle with salt, and toss to coat. Roast for 30 mins. until cooked through and brown in places. Let cool. While the squash is cooking, combine the herbs, capers, cayenne, lemon peel, lemon juice, pepper, and a drizzle of oil. Chop in a mini chopper (or by hand). Toss the chickpeas in the herb dressing in a large bowl, and let rest in the fridge. When the squash is cooled, arrange on plates and top with dressed chickpeas.

Editor's note: I am making this for myself for my lunch today. I'll give you my take on it tomorrow.

"Anger builds walls; love beaks them down." ~ Our Daily Bread

Have FUN out there today!!

Love,

MM

Chicken Salad with Tomato and Cucumber on Butter Lettuce*

 LOVE a well stocked pantry and veggie drawer so you can just whip this up on a moment's notice or whim!!
(makes 6 servings)

1/2 cup sweet* onion, cut in tiny dice
2 cups med.-dice English or Persian* cucumber
2 cups med.-dice seeded plum or Campari* tomatoes
2 cups med.-dice rotisserie* chicken
1/4 cup rough-chopped cilantro leaves
3 T. EVOO
Juice of 2 lemons
1/4 t. kosher* salt, plus more to taste, if desired
6 butter lettuce leaves*

Combine all ingredients up to and including oil in a large bowl. Cover and refrigerate until ready to serve. Just before serving, remove from fridge, add the lemon juice and season with salt. Toss to coat. Serve on the lettuce leaves with a variety of refreshing melon balls in a bowl.

"I want what I can see, and all I can see is right in front of me." ~ Matthew McConaughey

Go Hawks!!

Love,

MM

RR's Apple, Chutney, and Smoked Gouda Grilled Cheese

Saw this in the insert:

2 slices multigrain bread
Major Grey's* Chutney
Slice of smoked gouda
Shredded Granny Smith* apple
Kerrygold* butter, softened
EVOO

Spread chutney on one slice of bread. Layer with cheese and apple. Top with other slice. In a skillet over med.-high heat, melt butter and add a small drizzle of oil. Cook sammie on both sides til golden brown. Serve with Lay's potato chips, and a really good dill pickle spear.

"The big lesson in life, Baby, is never be scared of anyone or anything." ~ Frank Sinatra

Praise God from Whom all Blessings Flow!!

Love,

MM

Left-over Baked Potatoes THREE Ways!!

Rise and Shine:

Split potato; butter and season with S&P. Stuff with crispy crumbled bacon, chopped red* or green bell peppers, a fried egg, and top with shredded sharp cheddar.

Steak House:

Same beginning treatment for potato. Top with cooked steak strips, caramelized onions, and crumbled blue cheese.

Twice- Baked Mushroom Thyme:

Begin with a baked potato; scoop out potato flesh - leaving 1/4" of it around the rim, sides, and bottom. Saute sliced shitakes or criminis in butter; add low sodium chicken stock and cream or half and half*. Reduce until thickened. Stuff skin with mushroom mixture, bake til warmed through at 350. Top with lemon zest and fresh* thyme leaves.

"I have finally found the way to live - in the presence of the Lord." ~ Steve Winwood and Eric Clapton

Have FUN today!! I will be watching college football all day. YAY.

Love,

MM

MM's Stuffed Portabella

This is what I am making myself for dinner tonight before I go to Choir rehearsal:
(makes 1)

1 portabello mushroom, stem and gills removed
EVOO
Baby Spinach leaves, stems removed
Cream cheese with chives, softened
Panko bread crumbs
Softened butter
Johnny's Garlic Seasoning
Kosher salt

Preheat oven to 400. Brush all sides of mushroom with oil. Line the inside bottom with a good layer of spinach. Spread the cream cheese on top. Combine panko with softened butter. Season with Johnny's and salt. Sprinkle on top of mushroom. Bake til panko is lightly browned.

"Good things come to those who believe. Better things come to those who are patient. And, the Best things come from those who don't give up!"

Love,

MM

Sloppy Joe Chili Corn Muffins

Fun, Fast, Fab. for parties - Thanks, RR!!
(makes 8)

8 large corn muffins, warmed
2 cups thick chili
1/4-1/2 minced jalapeno (optional*)
1 cup shredded sharp* cheddar
1/2 cup sour cream
2 scallions, sliced

Slice circles in muffin tops, leaving 1/2" border and cutting halfway down; scoop out centers. In pan, simmer chili and jalapeno. Spoon into muffins; top with remaining ingredients.

"Plant the seed of positivity into your mind, and nourish it daily with love and happiness. It will flower as fear begins to die."

Have FUN today!!

Love,

MM

Nacho Cheese Popcorn

Saw this in the Portlandia Cookbook: Cook Like a Local (which I just ordered from B&N to add to my cookbook collection!!)
(serves 6)

1/4 cup cheddar cheese powder or 1 packet cheese powder from packaged mac and cheese
1 t. onion powder
1/4 t. chipotle chili powder
1/4 cup plus 2 T. veg. oil
2/3 cup popping corn
4 T. Kerrygold* butter, melted
Kosher salt, to taste

In a small bowl, combine all powders. In a large pot, heat the oil. Add the popping corn, cover (leaving the lid slightly ajar to allow steam to vent), and pop over med. heat, shaking the pan until the popping slows to 2 sec. intervals. Immediately transfer the popped corn to a large bowl, and drizzle with the butter. Add half the seasoning mixture and toss. Add the remaining mixture and toss again. Season with salt, if desired.

"The true mark of maturity is when somebody hurts you, you try to understand their situation instead of trying to hurt them back."

Have FUN today!!

Love,

MM

Thai Green Curry

I LOVE Thai food, and this one floated my boat when I saw it in the paper:
(makes 8 servings)

2 T. peanut oil, divided
8 oz. pork sirloin cutlets, cut into 1/4" strips
1 clove garlic, minced
1/4 cup Thai green curry paste
2 cups reduced-sodium chicken or veg. stock (I always use the 70 mg. sodium chicken stock from
      Trader Joe's*)
1 lb. Thai or Japanese* eggplant, cut into 1" cubes
1 red bell pepper, cut into 1/2" strips
3 cups haricot verts*, cut into 1" pieces
2 T. thinly sliced ginger
2&1/2 t. chopped kaffir lime leaves
1/4 cup fish sauce
1 cup Thai basil leaves (again, I encourage you to start an herb garden!*)
1 t. white and black sesame seeds, for garnish

Heat a wok or large sauté over high heat. Add 1 T. of the oil and heat until the oil is very hot and has a shimmer to its appearance. Add the pork and stir-fry until evenly browned, 2 mins. Remove from pan. Add remaining oil to the pan. Add the garlic and curry paste and cook until aromatic, about 2 mins. Add the stock and bring to a simmer, about 1 min. Add the eggplant, red bell pepper, beans, ginger, lime leaves, and fish sauce. Cook until the eggplant is tender, about 8 mins. Add the pork and cook until heated through. Remove from heat and stir in the basil leaves. Mound a serving of your choice of rice in the center of the plates and top with a basil leaf. Surround the rice in a circle with the Thai Green Curry, and sprinkle it with the sesame seeds.

"A wise man builds his house upon the Rock."

Have FUN out there today!!!

Love,

MM

Whipped Potatoes with Three Onion Butter

"The tricks to achieving very creamy mashed potatoes are to not overcook them, and to whip them just until smooth (if you overwhip, they'll get gluey). Serve some of the butter on the side, so guests can determine their level of richness."
(makes 11 cups)

6 large russet potatoes (about 5 lbs.), peeled and cut into chunks
1 pt. half and half
4 t. kosher salt
1/2 t. pepper
1 leek, white and light green parts only, sliced
1 large shallot, sliced
2 green onions, sliced
6 T. Kerrygold* butter, plus more for serving

Prep: (up to 1 day ahead)

Cook potatoes in a large pot of boiling water until larger chunks are tender when pierced with a fork. Drain; return to pot and keep there for transport (in case you intend to make these at the party). Pour half and half, S&P into a jar with a tight-fitting lid. Put leek, shallot, and green onions in separate resealable plastic bags. Chill all the above.

At the party:

Heat potatoes over low heat, stirring often, just until warm. Meanwhile, heat half and half mixture in a microwave until very hot. Add to potatoes and heat, stirring occasionally, over med. heat until hot.
Using a hand mixer (or put potatoes in a stand mixer and work in batches if necessary), whip potatoes just until smooth and free of lumps. Transfer to a serving bowl. Melt butter in a large frying pan over med. heat. Add leek and cook just until starting to soften, about 3 mins. Add shallot; cook until softened and butter starts to brown, about 3 mins. Remove from heat, add green onions, and swirl pan to coat. Pour over potatoes.

"Start where you are. Use what you have. Do what you can."

Have FUN today!!

Love,

MM