Pumpkin Caramel French Toast with Toasted Pecans and Banana Slices

How 'bout serving this at your NY's Day Brunch?! This one is for You, Linda.
(serves 6-8)

5 T. water
3/4 cups sugar
2/3 cup heavy cream
6 large eggs
1&1/2 cups unsweetened almond milk
Dash of cinnamon and a few scrapes over a small hole grater* from a whole nutmeg*
1/2 cup pure pumpkin puree
1/2 t. pumpkin pie spice
1 t. pure* vanilla
1 T. pure maple syrup
1/2 t. kosher* salt
1 (1 lb.) loaf challah or brioche bread
1 T. unsalted butter
1 T. veg. oil
Toasted pecans
Sliced bananas
Whipped cream

For the caramel sauce: Combine water and sugar in a saucepan on med.-high heat. Gently swirl the pot; after about 2-3 mins. the mixture will start to bubble and turn a light shade of amber. Once the mixture is dark amber, turn off the heat and add the cream. Whisk to combine. Bubbles will subside upon cooling. Whisk quickly until smooth. Set aside. In a bowl, whisk together the eggs, almond milk, cinnamon, nutmeg, pumpkin, pumpkin pie spice, vanilla, maple syrup, and salt. Slice the challah in 3/4" thick slices. Soak slices in the egg mixture for 4 mins., turning once. Heat butter and oil in a very large sauté pan over med. heat, and cook each slice 2-3 mins. on each side until nicely browned. Serve hot with warm caramel sauce, pecans, bananas, and whipped cream.

Have a wonderful and safe New Year's Eve, and Happy NEW Yeasr!!!! The BEST is yet to come.

Love, and Thanks for reading my blog!

MM

Mimosa Poached pears with Champagne Sauce

Talk about a perfect dessert for your New Year's Eve Feast:
(serves 8)

8 unripe* pears
4 cups orange juice
2 cups dry champagne
1/4 cup honey
1 t. ginger
2 cups whipping cream
2/3 cup confectioner's sugar
1 t. pure vanilla extract
2 T. unsweetened cocoa
8 mint sprigs, for garnish

Beat cream until slightly thickened, about 2 mins. Gradually add 1/2 cup of the confectioner's sugar, vanilla, and cocoa. Beat until stiff peaks form, about 3 mins. Core pears from the bottom, leaving stems in place. Peel. In a small Dutch oven, whisk together orange juice, champagne, honey, and ginger. Bring to a boil over med.-high heat. Stuff pears with 1-2 T of the chocolate mixture each. Add pears to champagne mixture simmering in the Dutch oven, cover, and simmer for 10 mins. The chocolate will melt in the poaching liquid. This will add a subtle chocolate flavor to the pears as well. Remove pears from the poaching liquid with a slotted spoon and set aside in a large bowl. In a separate large mixing bowl, with an electric mixer, mix together 1/3 cup of the chocolate mixture with 2/3 cup of the poaching liquid and 2 T. of powder sugar. Mix on high for 1-2 mins. Serve in a saucer type of champagne glass or other small shallow dish. Spoon chocolate sauce over warm pears and garnish with a sprig of mint.

"Tower above the rest."

Have FUN today!!

Love,

MM
                                                                                                                                                                                  

Crunchy Kale and Quinoa Salad

Talk about a "Superfood salad that is filled with cold busting vitamins and energy-giving protein"!
(serves 6)

1&1/2 cups uncooked quinoa
1/2 cup toasted pecans, chopped
1/3 bunch of basil, chopped
1/3 bunch flat leaf parsley, chopped
1/2 cup dried cherries (no sugar added)
2 celery stalks, chopped
2 organic* carrots, chopped
4 cups chopped kale, stems removed
1/4 cup crumbled feta cheese
1/4 cup EVOO
1/4 cup fresh lemon juice
Kosher salt, and freshly ground pepper*, to taste

Bring a large pot of salted water to a boil Add the quinoa and return to a boil. Cook until al dente, as you would pasta, 10-11 mins. Drain well and cool. Combine all the remaining ingredients in a large bowl and toss. Add the cooled quinoa and toss. Serve with a warm baguette*.

"Stay positive. Stay fighting. Stay Brave. Stay ambitious. Stay Focused. Stay Strong.
Mentality is Everything!" ~ Russell Wilson

Have FUN today!!

Love,

MM

Indoors Banana and Milk Chocolate S'mores

A lip smacker!!
(serves 4)

4 honey graham cracker sheets, halved into 8 squares
1 oz. milk chocolate (or your choice of chocolate*), divided into 4 pieces
1 small banana, sliced
1/4 cup marshmallow crème

Preheat broiler to high. Place graham cracker squares on a foil-lined baking sheet. Divide chocolate evenly among 4 squares; top with banana slices. Spread 1 T. marshmallow crème on each of 4 remaining squares. Broil 1&1/2 mins. or until chocolate just begins to melt and marshmallow lightly browns. Top banana with the marshmallow topped squares.

"I do believe we are all connected. I do believe in the power of prayer. I do believe in putting good out into this world. And, I believe in taking care of each other."

Have FUN today. And, Go Hawks!!!!

Love,

MM

BBQ Chicken Pizza

GREAT "Stay In" fare for tonight!
(serves 6)

3 (4 oz.) chicken breast cutlets
1/2 t. freshly ground pepper
1/8 t. kosher salt
2 t. brown sugar
1 t. smoked* paprika
1 t. garlic powder
Cooking spray
12 oz. refrigerated pizza dough
2 t. medium* ground yellow cornmeal
1/3 cup no-sodium ketchup
3 T. yellow mustard
1 T. white vinegar
1/2 cup sliced red onion
1/4 cup pickled jalapeno slices (optional*)
4 oz. fresh "wet" mozzarella cheese, thinly sliced
2 T. chopped fresh cilantro leaves

Place pizza stone or heavy baking sheet in oven. Preheat oven to 450. Sprinkle both sides of chicken with S&P. Combine brown sugar and next 3 ingredients in a small bowl; stir well. Set aside 2 t. spice mixture, and rub the remaining mixture evenly over chicken. Heat a grill pan over med.-high heat. Coat pan with cooking spray. Add chicken; sauté 3 mins. on each side or until chicken is done. Let chicken stand 10 mins.; slice thinly against the grain. Roll dough into a 14x9" rectangle or a 14" circle on a lightly floured surface; pierce dough with a fork. Lightly coat dough with cooking spray. Carefully remove pizza stone from oven. Sprinkle cornmeal over pizza stone; add dough. Bake for 9 mins. Combine reserved spice mixture, ketchup, mustard, and vinegar in a small sauce-pan over med heat. Bring mixture to a simmer, and cook 3 mins. or until slightly thick, stirring occasionally. Remove partially cooked crust from oven; spread ketchup mixture evenly over crust, leaving a 1/2" border around the edges. Top with chicken, onion, jalapenos, and cheese. Bake for 10 mins. or until cheese is browned. Sprinkle with cilantro and slice.

"Always pray to have eyes that see the best, a heart that forgives the worst, a mind that forgets the bad, and a soul that never loses faith."

Have FUN today!!

Love,

MM

MM's Christmas Feast

Relish Tray/Cheese and Crackers
Prime Rib with MM's horseradish sauce
Cheesy Scalloped Potatoes
Mini Green Bean Casseroles
King Hawaiian Rolls
Cherry Cheesecake

I wish you all the most wonderful Christmas ever!!!!! Savor everything.

Love,

MM

Potato and Spinach Bocconcini

Easy Peasy and guaranteed to please!!
(serves 8)

1&1/2 lbs. fresh baby* spinach, stems removed*
3 med. russet potatoes
2 large eggs
2 oz. shredded mozzarella
1/2 t. kosher salt
1/2 t. freshly* ground pepper
1/4 cup all-purpose flour
1 lb. butter, unsalted

Cook the spinach in a cup of water with 1/2 t. salt. Boil the potatoes until tender all the way through. Peel the potatoes and pass them through a food mill along with the spinach. Add two egg yolks and one egg white to the potato/spinach mixture. Add the cheese, pepper, and flour, and roll them between your palms to make them into balls. Fry them in an abundant amt. of butter.

"Hark, the herald angels sing. Glory to the newborn King. Peace on earth, and mercy mild; God and sinners reconciled!" ~ Wesley

Love, and Peace,

MM

Sour Cream Pound Cake with Chocolate Cherry Glaze

This recipe makes 3 loaves, so great for a last minute gift!

For the cake:
Vegetable oil cooking spray
4&1/2 cups cake flour
2&1/2 t. baking powder
1/4 cup heavy cream
8 eggs, room temp.
1 T. pure* vanilla
1&1/4 cups sour cream or plain Greek yogurt*
1&1/2 cups (3 sticks) butter, room temp.
2&1/4 cups sugar
1/3 cup honey
2 t. kosher salt

For the chocolate cherry glaze:
1/3 cup butter
2 t. corn syrup
3 T. whole milk
1/2 T. pure* vanilla
1/2 cup roughly chopped dark chocolate (61% cacao)
1&1/2 cups confectioners' sugar
3 T. chopped pistachios, lightly toasted
1/4 cup dried cherries

To make the bread: Prepare three 8&1/2 x 3&1/2" rectangular loaf pans by lightly spraying the interior sides and bottom with cooking spray. Sift together the flour and baking powder and set aside. Preheat oven to 350. Combine the heavy cream, eggs, vanilla extract and sour cream in the top of a double boiler and whisk to combine. Heat the mixture to 75 degrees over the double boiler while gently whisking constantly. Remove from heat and set aside. In the bowl of a mixer fitted with a paddle attachment, combine the butter, sugar, honey and salt. Mix on med. speed until light and fluffy, about 8 mins., scraping the bowl as needed. Add half the sifted flour mixture and mix on low speed until just combined, about 1 min. Continuing with the mixer on low, slowly stream in half of the egg mixture. Scape down the bowl, add half the of remaining flour mixture, and mix just to combine. Slowly add the remaining egg mixture, then the remaining flour mixture, again mixing just until combined, about 1 min. Evenly divide the batter among the three prepared pans. Bake at 350 until golden brown, 50-55 mins. Place the cakes, still in their pans, on a cooling rack, and allow to cool for 15 mins. Turn the cakes out onto the rack and allow to cool completely. Top with glaze. Allow glaze to set, and serve.

To make the glaze: Place the butter, corn syrup, milk, and vanilla extract in a small pot over med.-low heat, stirring occasionally until the butter is fully melted, about 3 mins. Reduce the heat to low, add the chocolate and whisk until combined and creamy, about 1 min. Remove from the heat, add the confectioners' sugar and whisk until smooth. Pour the glaze into a bowl and place plastic wrap directly on the surface of the glaze. Allow to rest at room temp. for 30 mins. Uncover the glaze, whisk lightly and pour over the pound cakes in a steady, quick stream, moving from one end to the other and back. Sprinkle with pistachios and cherries. Let the glaze set by allowing the cakes to rest at room temp for a least 1 hour before slicing.

"Jesus Himself is the greatest Christmas gift ever given."

Have FUN running around or hanging at home resting up today!!

Love,

MM

Orange and Pistachio Crusted Pork Tenderloin with Pearl Barley and Wild Rice, and Roasted Haricot Verts with Lemon Zest

HOOOO Boy Howdy!!!
(serves 4)

For the Pork Tenderloin:
1 lb. pork tenderloin
1/4 t. each kosher* salt and freshly ground pepper
3 T. orange marmalade (try to find the Seville kind at Trader Joe's*)
1/3 cup toasted shelled pistachios
2 large garlic cloves

For the Pearl Barley and Wild Rice:
3 cups water
1/2 cup each pearl barley and wild rice
1/4 t. kosher* salt

For the Green Beans:
1&1/2 lbs. thin whole French* green beans
1 T. EVOO
2 t. lemon zest
1/4 t. each kosher* salt and freshly ground pepper

Bring the water, pearl barley, wild rice, and salt to a boil in a large saucepan. Cover, reduce heat, and simmer until just tender, 35-45 mins. Drain. Meanwhile, pulse the pistachios and garlic cloves in a mini food processor until finely chopped. Preheat oven to 450. Season tenderloin with S&P. Heat the oil in a large ovenproof skillet over med.-high; brown pork on all sides, 4-6 mins. Remove from heat. Brush the pork with the orange marmalade, and top with pistachio mixture. Transfer the skillet to the oven and bake on the center rack until an instant read thermometer registers 145, 12-16 mins. Remove the pork to a clean cutting board and let rest. Meanwhile (again*), toss the green beans on a rimmed baking sheet with the olive oil, lemon zest and S&P. Roast on the lower rack until tender-crisp, about 10 mins. Slice the pork carefully to help keep the crust on; serve with the barley-rice blend and the green beans.

"A person who feels appreciated will always do more than expected."

Have FUN out there today!!

Love,

MM

Mini Green Bean Casseroles

"A fun way to enjoy an all-time fav. dish!"
(serves 16)

4 cups cooked cut green beans
1 can (10&3/4 oz.) Cream of Mushroom Soup (get the lowest sodium one you can find*)
1/2 cup 2% milk
1&1/2 cups shredded sharp* cheddar
1 can (2.8 oz.) French Fried Onions (about 1&1/3 cups)
2 packages refrigerated jumbo buttermilk biscuit dough (16 biscuits)
Cooking spray

Heat the oven to 375. Mist 16 muffin -pan cups with cooking spray. Stir the green beans, soup, milk, 1 cup of cheese, and 2/3 cup onions in a large bowl. roll each biscuit into a 4" circle. Press the biscuit circles into the bottoms and up the sides of the muffin-pan cups. Divide the green bean mixture among the biscuit cups. Bake for 20 mins. or until the biscuit cups are golden brown. Stir the remaining cheese and onions in a small bowl. Sprinkle over the green bean mixture. Bake for 5 mins. or until the cheese is melted. Let the mini cool in the pans on wire racks for 5 mins.

"When you find someone you want to keep around - you do something about it."
Love,

MM

Overnight Pumpkin-Pecan Waffles

I am giving you this one early in the week in case you want to make them Wed. to have for breakfast Christmas AM.

1/2 cup warm water
1 (1/4 oz.) packet active dry yeast
1 cup 2%* milk
1/4 cup (1/2 stick) unsalted butter
1/3 cup packed light brown sugar
1 t. pumpkin pie spice
1/2 t. sea* salt
1 cup canned pumpkin puree
2 cups all-purpose flour
2 large eggs
2/3 cup finely chopped pecans
Maple syrup

Combine warm water and yeast in a large bowl. Let stand until slightly foamy, about 15 mins. In a small saucepan, beat milk and butter over med. heat until butter melts. Remove from heat and stir in sugar, pumpkin pie spice, salt, and pumpkin puree. Add pumpkin mixture to bowl with yeast, then whisk in flour until combined. Cover and let stand overnight at room temp. (Batter may be covered and refrigerated for up to 3 days). Preheat waffle iron. Whisk eggs into risen batter, then fold in the pecans. Make waffles according to manufacturer's instructions. Serve with warm* syrup.

"The happiest people I know are those whose lose themselves in the service of others."

Have FUN today!!!!

Love,

MM

Spaghetti Squash Latkes

A different, but delightful take on Latkes. Perfect for a brunch!
(makes 12)

1 med. spaghetti squash
EVOO, for drizzling
Kosher salt and freshly ground pepper
1/4 cup thinly sliced green onions
1/4 cup finely chopped flat-leaf* parsley
5 sage leaves, finely chopped
2 garlic cloves, minced
1 large egg, lightly beaten*
1/4 cup Pecorino Romano, grated
1/4 cup chickpea flour or GF oat flour (if you can't find either, use all-purpose flour*)
1 t. kosher salt
1/2 t. freshly ground pepper
Peanut or avocado* oil for frying
Sour cream, plain Greek yogurt*, or crème fraiche

Preheat oven to 400. Cut the squash in half lengthwise and scoop out the seeds. Lightly drizzle the flesh with oil and season with S&P. Roast in the oven, cut-side down on a baking sheet for about 40 mins. or until fork* tender. Allow the squash to cool slightly, then use a fork to shred the squash into strands. Transfer your squash "noodles" to a strainer to drain any excess liquid. In a large bowl, combine the onions, parsley, sage, and garlic. once the spaghetti strands have drained of excess liquid, add them to the bowl with the herbs and toss to coat. Fold in the egg, cheese, flour, and S&P. Toss all of the ingredients together until the mixture is well combined. Using a soup spoon, scoop a generous amount of the squash mixture into your hands and form into patties, one by one, and lightly flatten. Make sure you shape of your patties before heating the oil. Heat 1 T. of oil in a large pan. Once the oil is hot (test it by adding a strand of squash - if it sizzles, you're ready to go), add the patties, make sure not to overcrowd the pan. Depending on the pan size, you should be able to fry about 4-5 latkes at a time. Fry for about 2 mins. or until golden brown and crispy. Flip the latkes and fry another 2 mins. on the other side. Transfer the cooked latkes on to a paper towel-lined plate. Repeat with the rest of the mixture and additional oil. Serve the latkes hot with sour cream, plain Greek yogurt, or crème fraiche.

"Nothing haunts us more than the things we don't say."

Have Fun today, and Go Hawks!!

Love,

MM

Chicken in Citrus Sauce with Quinoa and Coriander Carrots

A "Good for YOU" tasty dinner suggestion:
(serves 4)

For the chicken and quinoa:
1&3/4 unsalted chicken stock, divided
3/4 cup uncooked quinoa, rinsed and drained
1/3 cup chopped fresh cilantro
1 t. grated lime rind, divided
3/8 t. kosher salt, divided
1 T. EVOO
4 (6 oz.) skinless, boneless chicken breast halves or 8 boneless skinless chicken thighs*
1/4 t. freshly ground black pepper
1/4 cup fresh orange juice
2 T. fresh lime juice
2 t. honey
1 T. butter

For the coriander carrots:
1 t. whole coriander seeds (thanks again for sending these from Singapore, Peg*)
1 lb. diagonally cut organic* carrots (I have found these to be sweeter*)
1/4 cup water
1 T. butter
1/4 t. each kosher salt and freshly ground pepper

To prepare the chicken and quinoa: Combine 1&1/4 cups stock and quinoa in a medium saucepan; bring to a boil. Reduce heat; cover and simmer 15 mins. or until quinoa is tender and liquid is absorbed. Stir in cilantro, 1/2 rind, and 1/8 t. salt. Heat a large skillet over med.-high heat. Add oil; swirl to coat. Sprinkle chicken with remaining S&P. Add chicken to pan; cook 5 mins. on each side or until done. Remove chicken from pan. Add remaining 1/2 cup stock to pan; cook 1 mins. scraping pan to loosen browned bits. Stir in remaining 1/2 t. rind, OJ, lime juice, and honey; simmer 2 mins. or until slightly thickened. Stir in butter. Return chicken to pan; turn to coat. Serve with quinoa.

To prepare the carrots: Crush the coriander seeds using a mortor* and pestle* or a heavy skillet. Heat a large skillet over men. heat. Add coriander; cook 30 secs. or until toasted. Add carrots, water, and butter to pan. Reduce heat to med.-low, cover and cook 10 mins. or until carrots are crisp tender. Sprinkle with S&P. Cook, uncovered, 3 mins. more or until liquid evaporates.

"Pain means you are growing. Fear means you are risking. Tears mean it mattered. Take what hurts you and let it help you."

Huzzah to Brooke North for her great performance in the "Nutcracker" yesterday!!

Have FUN today!!!

Love,

MM

Bacon, Cheddar, and Potato Croquettes with Chipotle Sour Cream

This one will have 'em coming back to the plate for more!!
(makes 20 pieces)

5 russet potatoes
5 strips smoked uncured bacon (no nitraits or 'trites*)
4 oz. sharp* cheddar, cubed
1 cup seasoned panko bread crumbs
2 eggs, beaten
4 oz. Kerrygold* butter
4 oz. heavy cream
Kosher* salt and fresh ground pepper, to taste
Veg. or avocado* oil for frying
1/2 cup sour cream
5-6 dashes chipotle hot sauce, to taste

Preheat oven to 350. Boil potatoes with skin on until fork tender (approx. 60 mins.). Place bacon on baking sheet and cook until crisp, remove from oven and chop finely, set aside. When potatoes are fork tender, remove from pot and drain water. When potatoes are cool enough to handle, peel, and return to pot. Add cream and butter, then mash and stir over low heat until smooth. Stir in bacon, S&P to taste. Assemble two shallow bowls, one with beaten egg, and one with bread crumbs. Take a cube of cheese and form a ball of the potatoes around it; they should be about the size of a golf ball. Dip the ball in the egg wash then in the bread crumbs to coat. You can make the entire batch 1-2 days ahead of time, and store in fridge. Preheat oil to 375. Fry croquettes until golden brown and crispy on the outside, you should have a nice center of melted cheese. For sauce simply mix sour cream and chipotle hot sauce and serve with croquettes.

"Never chase love, affection, or attention. If it isn't given freely, it isn't worth having."

Have FUN today!!

Love,

MM

Roast Beef Tenderloin with Cognac Butter

We are talking elegant offering here!
(serves 8)

Cognac butter:
1&1/2 t. butter
3 T. minced shallots
3 T. cognac
6 &1/2 T. butter, softened
1 T. fresh thyme leaves
1/8 t. freshly ground black pepper

Tenderloin:
1 T. Dijon mustard
2 t. honey
1 t. lower-sodium soy sauce or Ponzu Citrus Sauce*
3/4 t. kosher* salt
1/2 t. freshly ground black pepper
1 (2 lb.) beef tenderloin, trimmed
2 T. chopped fresh thyme
Cooking spray

To prepare cognac butter, melt 1&1/2 t. butter in a small nonstick skillet over med.-low heat. Add shallots; cook 2 mins. or until tender, stirring shallots occasionally. Carefully stir in cognac; cook 1 min. or until liquid is reduced by about 1/3. Remove from heat; cool. Place 6 &1/2 T. butter in a small bowl; stir in cooled cognac mixture, thyme leaves, and 1/8 t. pepper. Cover and chill 10 mins. Divide butter mixture in half. Scrape each half onto a separate piece of plastic wrap; shape into 4" logs. Wrap tightly* in more plastic wrap; refrigerate or freeze (you will only need one of the logs for this dish, but it doesn't work well to cut the recipe in half, plus then you will have a prize in your freezer for another time and use!*).

To prepare the tenderloin: preheat the oven to 425. Combine mustard and next 4 ingredients (through pepper); stir with a whisk. Spread mustard mixture over all sides of tenderloin sprinkle with the 2 T. chopped thyme. Place in a shallow roasting pan coated with cooking spray. Bake for 38 mins. or until a thermometer inserted in the center registers 135 or until desired degree of doneness is reached. Let stand 10 mins. Cut tenderloin crosswise into 16 slices. Arrange 2 slices on each of 8 plates. Cut 1 butter log into 8 slices, top each serving with 1 slice.

Stay poised and focused today!!

Love,

MM

Meatballs Three Ways (Garlic/Lamb, Basil/Chicken, Sesame/Tarmari/Beef)

Meatballs are the consummate party food!! And, as they say, variety is the spice of life.

Garlic Lamb Meatballs:
(serves 4)

EVOO cooking spray
1 lb. lean ground lamb
1 large garlic clove, minced
1/2 t. dried thyme
1/4 t. lemon zest
1/8 t. Johnny's Garlic Seasoning* or garlic powder
Kosher* salt and freshly ground pepper, to taste
2 T. fresh lemon juice

Preheat oven to 400. Mist a large baking dish with cooking spray. In a large bowl, combine the lamb, garlic, thyme, lemon zest, garlic seasoning, S&P. Mix well to combine. Use your hands to form mixture into 12 balls (or 24 mini meatballs*), and transfer to prepared baking dish. Drizzle with lemon juice, and bake for 20-25 mins., or until meatballs are cooked through and golden brown.

Editor's note: I would make a dipping sauce using a jar of roasted garlic alfredo sauce, and then mix in plenty of lemon pepper and dried dill - to accompany these!!

Basil Chicken Meatballs:
(serves 4)

EVOO cooking spray
2 cups baby spinach, stems removed*
1 lb. lean ground chicken
3 garlic cloves, minced
1 large egg, lightly beaten
3/4 cup whole-grain bread crumbs
1/4 cup crumbled feta
1 T. finely chopped fresh basil leaves
Kosher* salt and freshly ground pepper, to taste

Preheat oven o 450. Mist a large baking dish with cooking spray. In a steamer basket over simmering water on med., steam spinach until wilted, 1-2 mins. Let cool, squeeze out water, and chop. In a large bowl, combine chicken, garlic, egg, bread crumbs, feta, basil, S&P, and spinach; mix well. Use your hands to form 12 balls (or, again 24 mini balls*). Transfer to prepared baking dish, and bake for 15-20 mins. until golden brown and no longer pink inside.

Sesame Tamari Beef Meatballs:
(serves 4)

EVOO cooking spray
1 lb. lean ground beef
2 large scallions, chopped
1 large egg, lightly beaten
1/4 cup whole-grain bread crumbs
3 T. finely chopped fresh cilantro leaves
1 T. reduced-sodium tamari sauce or Ponzu Citrus Sauce*
2 t. toasted* sesame oil
1 t. peeled and minced fresh ginger
Kosher* salt and fresh ground pepper, to taste
Sesame seeds*, toasted

Preheat oven to 500. Mist a large baking dish with spray. In a large bowl, combine all ingredients, and mix well. Use your hands to shape mixture into 12 balls (or, you know the drill by now*). Transfer to prepare baking dish and bake for 15-20 mins. until golden brown and cooked through. Sprinkle with sesame seeds.

"Failure is quitting. Everything else is part of the journey".

Have FUN today!!!

Love,

MM

Smoky Cabbage Soup

This delectable soup is both hearty and comforting, and using chopped a coleslaw mix makes it come together in a flash!
(serves 4)

2 cups unsalted beef stock
1 cup water
2 med.Yukon gold potatoes, peeled and cut into 1/2" pieces (about 8 oz.)
2 fresh thyme sprigs
4 oz. smoked Andouille sausage, thinly sliced
1 cup chopped sweet* onion
3 garlic cloves, minced
1 14 oz. package coleslaw mix
1/4 cup dry white wine
1 (14.5 oz.) can stewed tomatoes, undrained tomatoes
1 T. red wine vinegar
1/4 t. freshly ground black pepper

Place stock, 1 cup water, potatoes, and thyme in a large saucepan; bring to a boil. Reduce heat, and simmer 10 mins. or until potatoes are tender. Heat a large nonstick skillet over med. heat. Add sausage; cook 3 mins. or until lightly browned, stirring frequently. Add onion; cook 3 mins. Stir in garlic; cook 30 secs. Add coleslaw mix and wine; cook 3 mins. or until tender, stirring frequently. Remove thyme from potato mixture. Coarsely mash potatoes in pan with a potato masher. Add sausage mixture to potato mixture. Stir in tomatoes, vinegar, and pepper; simmer 3 mins. Serve with a warm baguette or garlic bread.

"It doesn't really matter who I used to be. Add that matters is who I have become."

Have FUN today!!

Love,

MM

Roast Beef, Brocooli Rabe, and Provolone Sammies

"Transform deli roast beef from a mundane lunch staple to a dinner-worthy entrée with the addition of this garlicky broccoli rabe sauté".
(makes 4 sandwiches)

8 oz. broccoli rabe, stem ends removed
1 T. EVOO
4 garlic cloves, divided
1/4 t. freshly ground black pepper
1/8 t. kosher salt
8 (1 oz.) slices rustic whole-grain bread
8 oz. thinly sliced rare* low-sodium roast beef (such as Boar's Head)
3 oz. thinly sliced provolone cheese

Preheat broiler to high. Bring 8 cups of water to a boil in a saucepan. Cut broccoli rabe into 2" pieces. Add to pan; boil 1&1/2 mins. Drain. Pat dry with paper towels. Heat a large nonstick skillet over med. heat. add oil; swirl to coat. Mince 3 garlic cloves; add to pan. Cook 30 secs., stirring constantly. Add broccoli rabe; cook 2 mins. Stir in S&P. Place bread slices on a baking sheet; broil 2 mins. or until toasted. Cut remaining garlic clove in half; rub bread slices with cut side of garlic. Top 4 bread slices evenly with roast beef, broccoli rabe, and cheese. Broil 30 secs. or until cheese melts. Top with remaining bread slice.

"When God pushes you to the edge, trust Him fully, because only tow things will happen. Either He will catch you when you fall, or He will teach you how to fly."

Have Fun Today, and GO HAWKS!!

Love,

MM

Crunchy Onion Bacon Potatoes

Don't those just sound YUMOLA??!!!!
(12 servings)

6 cups prepared mashed potatoes
1. t. Johnny's Garlic Seasoning* (or garlic salt or powder*)
12 slices smoked all natural* bacon (no nitrates or 'trites*) cooked and crumbled
2 cups shredded sharp* cheddar
2 cups French fried onions
Chopped fresh chives* for garnish

Preheat oven to 350. Mix in Johnny's to mashed potatoes. Layer half of the potatoes in a 8" square baking dish, sprinkle with half the bacon, 1 cup of cheese, and 1 cup onions. Top with remaining potatoes. Bake 20 mins. or until hot. Top with remaining bacon, cheese, and onions. Bake 5 mins. or until cheese is melted and onions are crunchy. Sprinkle chives on top before serving.

Editor's Note: My trip to Lake Chelan was great!!!! PEACEFUL in the winter. Rained, but oh, well. DELISH food in the Pub restaurant that is associated with Campbell's Resort. I recommend both highly!!

"Let go of the people who dull your shine, poison your spirit, and bring you drama. Cancel your subscription to their issues."

Have FUN today!

Love,

MM

Cracker-Thin Pizza with Super Garlicky Tomato Sauce

"To get the dough cracker thin, you have to abandon the rolling pin and tease the dough by hand. It takes some practice, but it's fun. Start with a circle, end with a circle. You will have leftover dough that you can make into breadsticks." Of course you can add any toppings you desire to this.
(serves 6)

1 (1&1/2 lb.) piece fresh pizza dough such as Whole Foods or Trader Joe's
Cooking spray
1 T. EVOO
4 garlic cloves, finely chopped
1 cup lower-sodium marinara sauce - or make your own*
Flour
Shaved parmesan*
Fresh basil leaves


Place dough on a lightly floured wood surface; lightly coat with cooking spray, and cover with plastic wrap, making sure no air is getting in. Let stand for 2 hours. You want the dough to be at room temp. when you stretch it; it will likely start to bubble a bit. It should feel a bit loose and flabby. While dough stands, make sauce. heat oil in a med. nonstick skillet over med.-low heat. Ad garlic; cook 30 secs. or until garlic softens but doesn't brown. Add marinara; simmer until slightly thickened (about 6 mins.). Cool to room temp. Place a 15" pizza stone or heavy pizza pan in the oven. Preheat oven to 500 (leave the pan in the oven as it preheats). Place dough on a work surface dusted with flour. (Keep a bit of extra flour on hand.) Dough will be about 8" across. With a pizza cutter, cut an inner circle of dough by cutting away an out ring of dough that's about 2&1/2" wide. This will leave a round of dough that weighs about 8 oz. Sprinkle dough circle with a bit of flour if it's damp, and begin to tease the dough out with your fingers, working it in all directions. It will persist in bouncing back. When it is flat and as wide as a dinner plate, pick it up with your hands close together, and begin working it by holding the edge and rotating along the edge as the circle dangles, like you're quickly turning a steering wheel. As you rotate the dough, holding the edges, it will stretch downward by its own weight. If it's stretching too fast, you can also put the dough over both of your hands and gently stretch and rotate. Watch for areas that are getting too thin - most of the available dough for stretching is at the edges. Continue working the dough until it reaches a diameter of about 12&1/2". Carefully remove hot pizza stone from oven, and place on heat-resistant surface. Carefully transfer dough to the stone (it will begin to cook). Pierce dough all over liberally with a fork. Bake at 500 for 7-8 mins., watching closely. If it is baking too much on one side, rotate the dough. Bake until very brown but not burned, and remove from oven. Spread evenly with sauce and cheese*. Put back into oven just until cheese melts.* Top with basil and serve immediately.

Editor's note: I get to go on an excellent adventure to Lake Chelan in Eastern WA today, and won't be back til Friday. See you then.

"When we teach others, we're not just spending time, we're investing it."

Have FUN today!!!

Love,

MM

Beef Marsala Stew over Fluffy Mashed Potatoes

Perfect for the crock pot, and just imagine the wonderful aroma you will get to inhale when you return home for dinner!!!
(serves 8)

For the stew:
2 T. canola oil, divided
2 lb. boneless chuck roast, trimmed and cut into 2" cubes, divided
1 t. kosher salt, divided
12 oz. cipollini onions
4 garlic cloves
2 T. unsalted tomato paste
1/2 cup plus 2 T. sweet Marsala wine, divided
1&1/2 cups unsalted beef stock
1 t. freshly ground black pepper
3 fresh thyme sprigs
8 oz. small button or crimini* mushrooms
4 large carrots, cut into 1" pieces
2 T. all-purpose flour
Thyme springs for garnish

Heat a large, heavy skillet over med.-high heat. Add 1 T. oil to pan; swirl to coat. Add half of beef; cook 8 mins. or until well browned, turning to brown on all sides. Place browned beef in a 6 qt. slow cooker; sprinkle wih 1/8 t. salt. Repeat procedure with remaining 1 T. oil, remaining beef, and 1/8 t. salt. Add onions to slow cooker. Add garlic to pan; sauté 1 min. Add tomato paste; cook 1 min., stirring constantly. Add 1/2 cup wine, scraping pan to loosen browned bits; cook 2 mins. or until half of the liquid evaporates. Add stock and pepper; bring to a simmer. Carefully pour stock mixture into slow cooker; nestle thyme sprigs into liquid. Top beef mixture with mushrooms; scatter carrots over top. Cover and cook on LOW for 7&1/2 hours. Strain mixture through a colander over a Dutch oven or large skillet; discard thyme sprigs. Bring cooking liquid to a boil; cook 6 mins. or until reduced to 2 cups. Stir in remaining 3/4 t. salt. Combine remaining 2 T. wine and flour, stirring with a whisk to form a slurry. Stir into cooking liquid; cook 1 min. or until bubbly and thickened, stirring constantly. Pour over beef mixture; toss gently to combine. Garnish with thyme sprigs. Serve over fluffy mashed potatoes.

For fluffy mashed potatoes:
3 lbs. peeled russet* potatoes
1&3/4 cups warm whole milk
1&1/2 T. Kerrygold* butter
1 t. kosher salt

Place potatoes in a large saucepan; cover with water. Bring to a boil; reduce heat, and simmer 15 mins. or until very tender. Drain. Press potatoes through a ricer or a food mill back into pan. Add milk, butter, and salt; stir vigorously with a whisk until butter melts.

"A word of encouragement can make the difference between giving up or going on."

Have FUN today!!

Love,

MM

Pumpkin Bread Pudding

This one is for YOU, Linda! And, it is from the CIA (Culinary Institute of America).
(makes 8 servings)

3&1/2 cups heavy cream
1 cup pumpkin puree
1/2 t. sea* salt
1 cup sugar
1 vanilla bean (or 1 t. vanilla extract)
1/2 t. ground cinnamon
1/2 t. ground ginger (or 1/4 t. fresh finely chopped ginger*)
1/4 t. ground nutmeg
9 egg yolks
15 cups 1/2" cubes challah bread, from two small loaves

In a med. saucepan over med. heat, combine cream, pumpkin puree, salt, and half of the sugar, and bring to a simmer, stirring with a wooden spoon. Remove from heat. Use a paring knife to split the vanilla bean in half lengthwise and scrape the seeds from the pod. Add the bean and the seeds to the pan, along with the cinnamon, ginger, and nutmeg. Cover the pan and allow to steep for 15 mins. Bring the mixture to a boil over med. heat. Meanwhile, in a med. size bowl, combine the egg yolks with the remaining sugar. Once the mixture in the pot comes to a boil, while whisking the egg yolks constantly, add about 1/3 of the hot mixture to the yolks to warm them (tempering them so they don't turn into scrambled eggs*). Whisk  in the remaining cream mixture. If necessary, strain the mixture through a mesh strainer to remove any egg solids. Preheat oven to 350 and lightly grease a 9x13" baking dish. Place the cubed bread in a large bowl, and pour the cream and egg mixture over the bread. Toss until the bread is coated, then transfer to the prepared pan. Allow the mixture to soak for about 30 mins. before placing in the preheated oven. Bake until custard is set and the top of the pudding is a light golden brown, about 30 mins.

Strive to do your very best today, and have FUN doing it!!

Love,

MM

Garlic Lamb Meatballs with Duerr's Mint Sauce

I LOVE LAMB, and a member/fan at Costco turned me onto Duerr's Mint Sauce. It is more savory than sweet. A bit difficult to find, but worth the effort!!!
(serves 4)

EVOO cooking spray
1 lb. lean ground lamb
1 large garlic clove, minced
1/2 t. dried thyme (I would use 1 t. fresh from my balcony farm*)
1/4 t. lemon zest
1/8 t. Johnny's Garlic Seasoning* or garlic powder
1/8 t. Kosher* salt (or, if you can find it, lemon salt*)
1/8 t. Freshly ground pepper
2 T. fresh lemon juice

Mist a large baking dish with the cooking spray. In a large bowl, combine all ingredients up to pepper. Mix well to combine. Use your hands (or a med. scooper*) to form mixture into 12 balls, and transfer to prepared baking dish. Drizzle with lemon juice and bake for 20-25 mins., until meatballs are cooked through and golden brown. Serve with Duerr's and garlic fries*.

"The world is full of nice people. If you can't fine one, Be One!!"

Go Hawks!!

Love,

MM

Kopanisti (Three Cheese Pepperoncini Spread)

Michael says: "I love the combination and bite from the cheese and the zing from the peppers and garlic". Perfect for your Holiday parties or watching the Hawks win tomorrow!!
(serves 10-12)

8 oz. Greek cream cheese, if available or make your own with 4 oz. softened cream cheese, and 4
     oz. plain Greek yogurt
4 oz. crumbled feta
2 oz. crumbled gorgonzola or blue cheese
1/2 cup. pepperoncini peppers (or more), seeded, stemmed and coarsely chopped
1 T. juice from peppers
1 clove garlic
1 t. freshly ground black pepper
2-3 T. EVOO
1 t. crush red pepper flakes (optional)
Crackers or bread of choice

Make sure cream cheese is softened. Place all ingredients in a food processor and pulse to combine. It's better to have this a little chunky instead of a smooth puree. This can be eaten immediately, but it will be better to sit for a while or refrigerated overnight. You can serve this warm or chilled with your fav. pita crisps, crackers, sturdy bread or toasts.

Spread your wings today!!

Love,

MM

Flounder in Ginger-Sesame Broth with Edamame and Bok Choy

I love flounder - in fact I walked alone in a torrential downpour one time in Florida to find it on the menu at a restaurant that was recommended by my concierge!! DELISH.
(4 servings)

2 t. toasted* sesame oil (inexpensive at Trader Joe's*)
12 shitake mushroom caps, thinly sliced
2 cups seafood stock (such as Kitchen Basics)
1 cup water
1&1/2 T. white miso (soybean paste)
2 t. unseasoned* rice vinegar
3 garlic cloves, thinly sliced
1 (2") piece peeled fresh ginger, thinly sliced
4 (6 oz.) flounder fillets
2 cups chopped baby bok choy
1 cup frozen (or fresh*) shelled edamame, thawed
2 green onions, thinly diagonally sliced
1 red bell pepper, thinly sliced
2 t. black or white sesame seeds (or use a combo.*)

Heat a large saucepan over med.-high heat. Add oil: swirl. Add mushrooms; sauté 2 mins. Add stock and next 6 ingredients (through ginger); bring to a boil. Reduce heat; simmer 5 mins. Add fish to pan. Top with bok choy and edamame. Cover; simmer 6-8 mins. or until fish is done. Remove fish from pan with a long flat spatula (to prevent it from flaking apart); divide evenly among 4 bowls. Divide stock mixture among bowls. Top evenly with green onions, bell pepper, and sesame seeds.

Get 'r DONE today, and have FUN dong it!!!!

Happy Friday, my Dear Readers.

Love,

MM

Easy Egg Cups

Saw this in the paper. "These simple breakfast treats are easy enough for the kids to help make!"

20 oz. bag of shredded hash browns
1 cup shredded sharp* cheddar
4 eggs
1/4 cup diced sweet* onion
1 t. garlic salt (I always use Johnny's Garlic Seasoning*)

Combine all ingredients in a med. bowl. Stir well and scoop into greased muffin tins. Bake at 350 for 30 mins. til crisp. I would serve with a side of plain Greek yogurt and fresh strawberries to garnish the plates*.

Get your PASSION back today, and have FUN doing it!!

Love,

MM

Make Ahead Cranberry-Orange Scones

Thanks, Ina!
(makes 14-16)

4 cups plus 1/4 cup all-purpose flour
1/4 cup granulated sugar, plus extra for sprinkling
2 T. baking powder
2 t. kosher salt
2 t. grated Cara Cara* orange zest (2 oranges)
3/4 lb. (3 sticks) cold unsalted butter, diced
4 extra large eggs, lightly beaten
1 cup (1/2 pint) cold heavy cream
1 cup dried cranberries
1 egg beaten with 2 T. water, for egg wash
1/2 cup plus 2 T. confectioner's sugar
4 t. freshly squeezed Cara Cara* orange juice
Parchment paper

Preheat the oven to 400. Line a sheet with parchment paper. In the bowl of an electric mixer fitted with a paddle attachment (or beat by hand with a wooden spoon*), mix 4 cups of flour, 3/4 cup granulated sugar, the baking powder, salt, and orange zest. Add the cold butter, and mix at the lowest speed until the butter is the size of peas. Combine 4 extra large eggs and heavy cream and, with the mixer on low speed, slowly add to the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough and mix on low speed until blended. Dump the dough onto a well-floured board and knead it into a ball. Flour your hands and a rolling pin and roll the dough just under 1" thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3" round plain or fluted cutter and cut circle of dough. Place the scones on the prepared sheet pan. Collect the scraps neatly, roll them out and cut more circles. Brush the tops of the scones with the egg wash, Sprinkle with granulated sugar and bake for 20-25 mins., until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 mins., then whisk together the confectioners' sugar and orange juice and drizzle over the scones.


"Healing doesn't mean the damage never existed. It means the damage no longer controls our lives."

Have FUN today - The SUN is shining!!!

Love,

MM

Eggnog Monte Cristos

This one is for you, Katie, as a remembrance of our wonderfully DELISH breakfast at the Woodinville Café!!
I DO SO LOVE Monte Cristos.
(makes 12 mini sammies or 6 full size)

1&1/2 T. Dijon mustard
1&1/2 T. light* mayo
9 slices white sandwich bread, or egg* bread
6 slices of muenster or smoked* gouda cheese
6 slices oven or apple wood smoked* deli sliced turkey (I always use "no nitrates or 'trites"*)
6 slices Black Forest* Ham, deli sliced
1/2 cup eggnog
Generous pinch of freshly grated nutmeg
3 T. unsalted butter
Powdered sugar*, for dusting
Cranberry sauce, for dipping

Mix the mustard and mayo. in a small bowl. Lay out 3 slices of bread and brush each with about 1 t. of the mixture. Top each bread slice with 1 slice each of cheese, turkey and ham. Cover with another bread slice, and brush with another about 1 t. of  the mustard/mayo mixture; top each sandwich with another slice each of the cheese, turkey, and ham. Brush the remaining 3 bread slices with the m/m mixture and place, mustard side down, on top of the sandwiches. Trim the crusts off, and then wrap the sandwiches tightly with plastic wrap to keep intact. Refrigerate at least 30 mins. or up to 6 hours. Whisk the eggnog and nutmeg in a shallow bowl. Unwrap the sammies and dip in the eggnog, turning to coat both sides, and let excess drip off. Melt half of the butter in a large nonstick skillet over med. heat. Add the sandwiches and cook until the undersides are golden, 3-4 mins. Add the remaining butter, flip the sandwiches and cook until golden on the other side, about 3 mins. more. Cut into quarters, dust with powdered sugar, and serve with warm cranberry sauce = YUMOLA*!!

"Do not grow old, no matter how long you live." ~ Albert Einstein

Have FUN today!!

Love,

MM

Rueben Pigs in a Blanket

Here's one for your "party animals" wha wha wha!
(makes 24 pieces)

1/2 cup chilled*(contains natural probiotics*) sauerkraut, drained, and roughly chopped
3 T. dill* pickle relish
1 8 oz. tube crescent roll dough
1/2 cup shredded Swiss cheese (about 2 oz.)
1/4-1/2 oz. thinly sliced corned beef* or pastrami*, cut into small strips*
24 beef cocktail franks
1 large egg, lightly beaten
Caraway seeds for topping
Parchment paper
Thousand Island dressing and spicy brown mustard for dipping

Preheat oven to 350, and line a baking sheet lined with parchment paper. Combine the sauerkraut and relish in a small bowl; set aside. Unroll the crescent dough and pinch the seams together with your fingers. Cut the dough in half lengthwise, then slice each half crosswise into 12 strips. Spread about 1 t. of the sauerkraut-relish mixture on each strip of dough, leaving a 1/2" border on one short end. Sprinkle with cheese. Wrap a small strip of corned beef around each frank and place on each strip of dough. Roll the dough around the frank, pressing lightly to seal. Transfer to the baking sheet seam-side down; brush with the beaten egg and sprinkle with caraway seeds. Bake until the dough is golden brown, about 15 mins. Serve with 1000 island and mustard.

"We are not tempted because we are evil. We are tempted because we are human."

Have FUN and stay warm today!!

Love,

MM