Roast Salmon with Chimichurri Sauce

Chimichurri is a bright, spicy, herby sauce served across Argentina. It is a perfect foil for the buttery salmon. Even tho it sound exotic, it takes only moments to prepare in a food processor. This dish might just be the ticket if you are staying home to celebrate NYE tonight!!
(serves 4)

Chimichurri Sauce:
2 cups flat-leaf parsley
5 cloves of garlic
3 T. freshly* squeezed lemon juice
1 T. fresh oregano or 1 t. dried
1/2 t. crushed red pepper (optional or to taste*)
1/2 t. kosher* salt
1/4 t. freshly* ground pepper
1/2 cup EVOO

Salmon:
Cooking spray (I used coconut oil cooking spray*)
4 (6 oz.) salmon fillets, skin on
2 t. EVOO
1/4 t. kosher* salt
1/4 t. freshly* ground pepper

To prepare the sauce: Puree first 7 ingredients in a food processor. With the motor running, drizzle in the oil. Scrape down the sides, then process again until well combined.

To prepare the salmon: Preheat oven to 425. Line a rimmed baking sheet with foil or parchment paper and spray with cooking spray. Place salmon skin-side down on the prepared baking sheet. Rub with oil and sprinkle with S&P. Roast until it flakes easily with a fork in the thickest part, 8-10 mins. per inch of thickness. To serve, slide a thin spatula under each piece of fish, separating it from the skin, and place on a plate. Serve with about 2 T. of the sauce each. Round off your feast with garlic mashed potatoes and steamed broccoli.

"Your peace is more important than driving yourself crazy trying to understand why something happened the way it did. Let it go."

Have a fun and safe New Year's Eve!!

Love,

Machete Milletti

Shredded Pork and Pinto Tacos with Pepita Slaw

Pepitas are toasted pumpkin seeds. I find them at a Mexican grocery store in my "hood". Love their crunchiness in salads, and they are great toppers for soups!
(serves 4)

2/3 cup sliced shallots
1/2 cup unsalted chicken stock
1 t. kosher salt, divided
3/4 t ground cumin, divided
1/2 t. smoked paprika
8 oz. pork tenderloin, trimmed and cut in half crosswise
5 garlic cloves, thinly sliced
1 (15 oz.) can unsalted pinto beans, rinsed and drained
1&1/2 cups thinly sliced red cabbage
1/4 cup coarsely chopped fresh cilantro leaves
2 T. fresh lime juice, divided
1 t. veg.* oil
2 T. pepitas
1/3 cup plain fat-free Greek yogurt
1 ripe avocado, diced
8 taco sized* corn tortillas

Combine shallots, stock, 1/2 t. salt, 1/2 t. cumin, paprika, pork, and garlic in a small saucepan; bring to a simmer. Reduce heat to low; cover and simmer 25 mins. Remove pork from pot; set aside. Increase heat to med.; cook 8 mins. or until liquid is reduced to about 2-3 T. Shred pork with 2 forks; stir pork and beans into cooking liquid. Mash some of the beans to thicken and bind the mixture. While pork cooks, combine cabbage, cilantro, 1&1/2 T. lime juice, and 1/4 t. salt in a small bowl; toss well to combine. Sprinkle with petitas. Combine yogurt, avocado, remaining 1&1/2 t. lime juice, 1/4 t. cumin, and 1/4 t. salt in a small bowl. Mash to desired consistency. Heat tortillas directly over a gas flame or in a hot cast-iron skillet for 20 seconds on each side or until lightly charred. Divide pork mixture, slaw, and avocado mixture evenly among tortillas. Serve with an ice cold cervaza or Mexican coke.

"In case you forget to remind yourself this morning, your butt is perfect. Your smile lights up the room. Your mind is insanely cool. You are way more than enough. And, you are doing an amazing job at life."

Have FUN today!!!

Love,

MM

Alfredo Creamed Spinach

This might not appeal to all of you, but it sure did to me!! I was hooked in by the word, "Alfredo".
(serves 8)

2 T. Kerrygold butter
1 sweet* onion, chopped (1 cup)
2 cups whole* milk
1 pkg. (1.6 oz.) Alfredo sauce mix
1/4 t. freshly* ground pepper
1/4 t. ground nutmeg
2 pksg. (10 oz. each) frozen leaf spinach, thawed, and squeezed dry (or 3 lbs. fresh, stems removed*)
1/4 cup sour cream

In a large nonstick skillet, melt butter over med.-low heat. Add chopped onion; cook, stirring occasionally, until softened, 10 mins. Stir in milk, Alfredo sauce mix, pepper, and ground nutmeg until blended. Stir in spinach; bring to a boil. Reduce to med.-low. Cook, stirring occasionally, until spinach is heated through (if using fresh, til spinach wilts), about 5 mins. Remove from heat. Stir in sour cream. Transfer to a serving dish, and serve immediately.

"Your life is a result of your choices. If you don't like your life, it's time to make some better choices."

Have FUN today, and Count your MANY Blessings!!

Love,

MM

Braised Chicken Thighs with Garlic, Lemon, and Greek Olives

This one pot wonder comes together in just about an hour! And, oh, the aroma.....
(Serves 4-6)

8 bone-in, skin-on chicken thighs
Kosher salt and freshly ground pepper, to taste
3 T. EVOO
12 garlic cloves
2 large sweet* onions, thinly sliced (about 4 cups)
1 lemon, thinly sliced, seeds discarded
2 T. fresh oregano leaves, plus more for garnish
1 cup mixed Greek olives
Juice of one lemon

Remove the chicken from the fridge 20 mins. before cooking to remove the chill. Preheat the oven to 350. Season the chicken on both sides with S&P. In a large ovenproof pan or Dutch oven large enough to hold all the thighs in a single layer, heat the oil over med.-high heat. When the oil is hot, add the chicken, skin-side down, and sear until golden brown, 5-6 mins. Add the garlic cloves to the pan and flip the thighs over. Cook until the garlic is fragrant and has gotten a little brown, 2-3 mins. Remove the chicken and garlic from the pan and set aside. With the pan still hot, add the onions, lemon slices, and oregano, and season with S&P. Cook, stirring often, until the onions have wilted and the brown bits on the bottom of the pan have loosened, 6-8 mins. Nestle the thighs skin-side up I the onion mixture and add the garlic and the olives. Pour the lemon juice over the chicken and transfer the pan to the oven. Bake for 40-50 mins. Scatter fresh oregano leaves over the top and serve.

"The elimination diet: Remove anger, regret, resentment, guilt, blame, and worry. Then, watch your health and life improve."

Have FUN today!!

Love,

MM

Mexican Pinwheels

These would be great to feed the gang while you are watching the Seahawks WIN today!!
(Makes 20)

2 large flour tortillas
2/3 cup spreadable Mexican cheese, divided
2/3 cup refried beans (I would use the kind with jalapenos added*)
1/2 ripe avocado, finely sliced or diced, divided
1/2 cup red onion, finely diced, divided
1/2 cup finely diced tomato, or chunky salsa, excess liquid drained, divided
1/2 cup fresh cilantro, finely chopped, divided

Lay one tortilla flat and spread with a thin layer of the cheese, about 1/3 cup. Top with 1/3 cup refried beans and spread flat. Continue layering with 1/4 avocado, 1/4 cup onion, 1/4 cup tomato or salsa, and 1/4 cup cilantro. Use your hands to flatten all the ingredients down so it's easier to roll. Then tightly roll from one end to the other, and place seam side down on a cutting board. If any ingredients fall out of the tortilla when rolling, it's OK. It's a hefty pinwheel, so just scrape it aside and move on (or pop it in your mouth!!*). Starting in the center of the tortilla, use your hands to form and tighten the roll, moving outward toward the edges. This will help the fillings form together and make slicing easier. Use a serrated knife (blunt-edge knives may smash the pinwheel), and slice into 1/2" slices - about 8-10. Repeat the process with the second tortilla and remaining ingredients. You should have 20 pinwheels.

"Conditions outside don't matter if you're being fed and warmed and loved inside."

Love,

MM

Italian Orzo Tomato Spinach Soup

I hope you all had a wonderful Wonderful day, and a DELISH feast. I know I did!!

Here was our menu:

Smoked Salmon on multigrain rice crackers smeared with cream cheese with chives, tiny diced 
     red onions, capers, a couple of drops of lemon juice, and a sprinkle of lemon pepper
Prime Rib (med. rare - is there any other way??) with my horseradish sauce, and au jus
Herb and Garlic Butter Mashed Red Potatoes
Steamed Broccoli and Cauliflower with Cheese Sauce
Warm dinner rolls
Blackberry Pie with Vanilla Bean ice cream
Peppermint Bark
Chocolate Covered Pretzels

Now, for a change of pace!
(serves 4-6)

2 T. EVOO
1&1/2 cups chopped sweet* onions
1&1/4 cup organic carrots, sliced into 1/2" rounds
1 cup diced celery
6 cloves of roasted garlic, minced
6&1/2 cups low sodium veg. broth or L.S. chicken broth
2 (14.5 oz.) cans fire-roasted diced tomatoes
1&1/2 T. pesto
1&1/2 cups orzo (whole wheat or regular)
1/2 t. dried thyme
1/2 t. Italian seasoning
1/2 t. oregano
3 cups baby spinach, packed, stems removed*
Kosher* salt and freshly ground pepper, to taste

Heat the oil in a Dutch oven or med.-high heat. Add the onions and sauté them for 4-5 mins. until they are soft. Add the carrots, celery, and roasted garlic, and continue to saute for an additional 3 mins. Add the stock, along with the tomatoes, pesto, orzo, thyme, Italian seasoning, and oregano; stir to combine. Reduce heat to med. and let the orzo cook to al dente, about 10 mins., stirring occasionally. Just before serving, add the spinach and continue to cook for 1 min. or until the spinach gets bright green and wilts down. Season with S&P.

"So, what if, instead of thinking about solving your whole life, you just think about adding additional good things, one at a time. Just let your pile of good things grow."

Have FUN today!!

Love,

MM

Merry Christmas, Dear Readers!!

"May you know the peace and joy of Christmas every day of the year."

Love,

Machete Milletti

Black Olives with Cilantro, Garlic, and Lemon

After yesterday's long and complicated one, I thought I would offer an easy amuse bouche for your appetizer table tomorrow.
(Makes about 4 cups)

1/2 cup minced fresh cilantro
1/4 cup EVOO
2 T. fresh lemon juice
3 garlic cloves
1&1/2 lbs. brine-cured imported black olives, such as Kalamata, or a combo*, rinsed and drained
1 T. lemon peel julienned

Puree first 4 ingredients in a blender. Pour into a medium bowl. Add olives; toss to coat. Sprinkle lemon peel over. Serve at room temp.

"Christmas gift suggestions:
To your enemy, forgiveness.
To an opponent, tolerance.
To a friend, your heart
To a customer, service
To all, charity
To every child, a good example
To yourself, respect"

Have fun running around doing last minute things, and then relaxing tonight, and going to a candlelight service at your Church.

Love,

MM

Roast Goose with Apricot and Rice Stuffing

And, for those who want a bit of a Christmas Culinary Adventure, I give you Goose!!
(serves 6) Editor's note: this is a time consuming one, so read all the way through, and plan accordingly.

Stuffing:
1 cup dried apricots, coarsely chopped
1/2 cup dried currants
2 cups ruby Port
4 cup low sodium* chicken stock
2 T. Kerrygold* butter
2 T. veg. oil
2 small sweet* onions, minced
2 celery stalks, chopped
2 cups long-grain rice
1/2 cup chopped fresh flat-leaf* parsley
2 T. minced fresh thyme or 2 t. dried, crumbled
1 t. kosher* salt
1/2 t. freshly ground pepper

Sauce:
2 cups apple cider
4 cups Goose stock (recipe to follow)

Goose:
1 11-13 lb. goose, fat removed from cavity; neck, gizzard, and heart reserved for goose stock
1 lemon, halved
1 T. kosher* salt
1 T. freshly ground pepper
2 cups Goose stock
1/2 cup currant jelly

To make the Goose Stock:
(makes 6 cups)
9 cups low sodium* chicken stock
Neck, gizzard, and heart from goose
2 celery stalks, chopped
1 organic* carrot, peeled and chopped
1 bouquet garni (1 celery stalk, 1 bay leaf, 2 thyme springs, 6 peppercorns)

Simmer all ingredients in a heavy pot until liquid is reduced to 6 cups, skimming surface occasionally, about 50 mins. Strain. Can be prepared 2 days in advance. Cover and refrigerate.

For the stuffing: Place apricots and currants in separate bowls. Pour 1 cup Pork over each. Let stand 6 hours. Bring stock to a boil in a medium saucepan. Melt butter with oil in a heavy large saucepan over med. heat. Add onion and celery and sauté 5 mins. Add rice and stir until translucent, about 3 mins. Add hot stock and mix well. Reduce heat to low. Cover and cook until rice in tender and all the liquid is absorbed, about 20 mins. Transfer to a large bowl. Drain apricots and currants; reserve 1 cup Port. Mix apricots, currants, parsley, thyme, S&P into rice. Set rice mixture aside.

For the sauce: Boil cider in heavy medium saucepan until reduced to 1 cup, about 15 mins. Add stock and 1 cup reserved Port. Reduce heat and simmer until reduced to 1&1/2 cups, stirring occasionally, about 30 mins. Sauce can be prepared 1 day ahead. Cover and refrigerate stuffing and Port sauce separately.  Let stuffing stand 1 hour at room temp before continuing with recipe.

For goose: Preheat oven to 350. Pierce goose skin (not meat) all over with a fork. Cut off wing tips at joint. Rub goose inside and out with lemon. Sprinkle inside and out with S&P. Fill the main cavity and neck cavity loosely with stuffing. Skewer neck cavity closed. Leave main cavity open. Tie legs together. Place any remaining stuffing in a small buttered baking dish; cover with foil. Place goose, breast side up, on a rack set in a large roasting pan. Roast 1&3/4 hours, basting every 30 mins. with goose stock and pan drippings. Pour off fat accumulated in pan. Continue roasting goose until meat thermometer inserted in the thickest part of the thigh registers 165*, basting goose stock and drippings in pan every 30 mins., and covering goose with foil if browning too quickly, about 1 hour. Place stuffing in baking dish in oven during last hour and baste with stock every 30 mins. Transfer goose to heated platter and cover with foil. Strain pan juices into a bowl and degrease. Set roasting pan over med. heat. Return juices and bring to bowl, scraping up any browned bits. Transfer juices to heavy med. saucepan. Add Port sauce and simmer until reduced to 1&1/2 cups, about 10 mins. Add jelly and stir over med. heat until melted. Serve goose and stuffing, passing sauce separately. Round out this feast with roasted potatoes and steamed broccoli.

"Positive thinking evokes more energy, more initiative, and more happiness."

Have FUN today!!

Love,

MM

                                                                                  

Cranberry-glazed Brie

A bonus one today cuz it sounds so spectacular, and is a wonderful coupling of contrasting tastes, colors, and texture!!
(serves 12)

Cranberry marinade:
3 cups fresh* cranberries
1/4 cup firmly packed golden brown sugar
1/4 cup dried currants
1/3 cup water
1/8 t. dry mustard
1/8 t. ground allspice
1/8 t. ground cardamom
1/8 t. ground cloves
1/8 t. ground ginger

Cheese:
1 2.2 lb. Brie cheese wheel (8" diameter)

Accoutrements:
Crackers
Granny Smith apple slices (squeeze lemon juice over to keep from browning*)
Pear slices (the same lemon treatment*)
Thin slices of a baguette*

For the marmalade: Combine all ingredients in a heavy nonaluminum saucepan. Cook over med.-high heat until most of the berries pot, stirring frequently, about 5 mins. Cool mixture to room temp. (Can be prepared 3 days ahead - cover tightly and refrigerate.)

For cheese: Using a sharp knife, cut circle in top rind of cheese, leaving 1/2" border of rind. Carefully remove center circle of rind from cheese. Do not cut through side rinds. Place cheese in 8" diameter ceramic baking dish or on a cookie sheet lined with foil. Spread cranberry marmalade over. (Can be prepared 6 hours ahead - cover and chill. Bring to room temp. before continuing). Preheat oven to 300. Bake cheese until soft, about 12 mins. Set cheese on a large platter. Surround with crackers, fruit and bread slices. Serve warm or at room temp.

"You can be gorgeous at 30. Charming at 40. And irresistible for the rest of your life." ~ Coco Chanel

Love,

MM

Potato Salad with Horseradish

I know this is radical to think of cold potatoes instead of hot on Christmas, but horseradish goes SO well, and is a "natch" with Prime Rib!!
(serves 4)

1&1/2 lbs. new potatoes
1/2 cup sour cream or plain Greek yogurt*
3 T. horseradish, peeled and finely grated
Pinch of paprika
1/2 t. honey
Kosher* salt and freshly ground black pepper
Bunch of scallions or chives
Handful of flat-leaf* parsley

Wash the potatoes, but do not peel. Boil in salted water until tender. Meanwhile, make the dressing. Combine the sour cream with the horseradish, paprika, and honey. Mix well and season with S&P. Trim the scallions and slit down the stocks so they curl outwards or finely chop the chives. When the potatoes are cooked, slice them while still hot and mix into the dressing with the parsley. Garnish with the onions or chives. Actually, you can serve them still warm, or chill and serve cold.

"I am Strong. I am Resilient. I Try my Best. I Value my Life. I am not Perfect, I am the Perfect Me. I am empathetic. I am a warrior, ready to conquer. I am not Broken. I am Loving. I Take Things One Day at a Time. I am Independent. I'm Human. I am a Survivor."

Stay Well, I am working my way back to that state from a bout with Bronchitis!!

Love,

MM

Tiger Butter Fudge

Who doesn't like a great fudge at Christmas time? This one has no nuts, but you can easily add your fav.
(makes 25 pieces)

Cooking spray (I use coconut oil C.S.*)
2 cups plus 1/2 cup milk chocolate chips
2 14 oz. cans sweetened condensed milk
1 cup white chocolate chips
1 cup peanut butter chips
1 t. veg. oil

Line a 9x9" pan with foil, leaving a 2" overhang on two sides. Coat the foil with the cooking spray. Place 2 cups milk chocolate chips and 1 can condensed milk in a large microwave safe bowl and heat, stirring every 30 secs., until melted and smooth, about 2 mins. Transfer the mixture to the prepared pan. Place the white chocolate chips, peanut butter chips, and remaining can condensed milk in a clean large microwave safe bowl, and repeat the melting process. Spread the white chocolate mixture evenly over the chocolate mixture. Place the remaining 1/2 cup milk chocolate chips and the veg. oil in a small microwave bowl, and heat stirring every 20 secs., until melted and smooth. Drizzle over fudge, then refrigerate until firm, about 1 hour. using the foil overhangs, lift the fudge from the pan and transfer to a cutting board. Cut into 25 squares. Store in an airtight container up to a week.

"Sharing is caring."

Have Fun today, and reflect on the Reason for Christmas!!

Love,

MM

Spiced Marinated Lamb Chops with Garlicky Yogurt

These TENDER quick-cooking lamb chops make dinner feel instantly fancy. Lamb is my FAV. kind of meat!!
(serves 4)

1&1/2 cups whole-milk plain Greek yogurt
2 T. freshly squeezed* lemon juice
2 garlic cloves, finely grated
Kosher salt and freshly ground pepper
2 t. ground cumin
1 t. ground coriander
3/4 t. ground turmeric
1/4 t. ground allspice
2 lb. rib, shoulder or loin lamb chops (I choose loin*)
2 T. veg. oil, divided
Mint sprigs*, for garnish

Combine yogurt, lemon juice, and garlic in a med. bowl; season with S&P. Transfer 1/2 cup yogurt mixture to a small bowl and set aside for serving. Stir cumin, coriander, turmeric, and allspice into remaining yogurt mixture. Season lamb chops with S&P. Using your hands, evenly coat all side of chops with spiced yogurt mixture, avoiding the bone. Let chops sit at room temp. for 30 mins. or cover and chill up to 12 hours. Heat 1 T. oil in a large skillet over med.-high heat. Wipe off excess marinade from lamb chops and cook half until nicely browned, about 3 mins. per side (the yogurt will help them take on color quickly). Remove chops from skillet and pour off fat (no need to wipe out skillet). Repeat with remaining 1 T. oil and remaining chops. Serve the lamb chops, garnished with mint sprigs, with the reserved yogurt mixture alongside.

"Wake up early. Drink coffee. Work hard. Be ambitious. Keep your priorities straight, your mind right, and your head up. Do well. Live well, Dress really well. Do what you love, love what you do. It is time to start living!"

Praise God from Whom all Blessing flow!!! Today and EVERY day.

Love,

MM

Fresh Herb Potato Rosti

If you like hash browns you'll love this crispy hors d'oeuvre from Austria that is nothing more than grated potatoes and fresh herbs fried in a little olive oil.
(serves 6-8)

2 large russet potatoes, peeled and grated (1&1/2 lbs.)
4 t. fresh chives, coarsely chopped
4 t. fresh flat-leaf* parsley, coarsely chopped
4 t. fresh tarragon, coarsely chopped
Kosher* salt and freshly* ground pepper
2 T. EVOO
Sour cream*, plain Greek yogurt*, or crème fraiche* for serving

Squeeze as much liquid as possible out of grated potatoes, then place in a large bowl, and toss with the herbs. Season with S&P. Heat 1 T. olive oil in a 9" skillet (preferably cast iron) over med. heat. Press potato mixture into pan, and cook 10 mins. or until bottom and sides or rosti are golden brown. Loosen bottom and sides of rosti, then slide onto a plate. Add the remaining 1 t. oil to the pan, flip rosti back into pan browned side up, and cook 10-15 mins. more or until second side is golden brown. Loosen rosti and slide onto a serving plate. Slice into wedges or squares with a pizza cutter, and serve warm with sour cream, Greek yogurt, or crème fraiche.

"Always leave people better than you found them. Hug the hurt. Kiss the broken, Befriend the lost. Love the lonely."

And, have FUN today!!!

Love,

MM

Horseradish Shrimp

Oh, Yeah, Baby!!
(serves 8)

1/4 cup tomato paste (I buy it in a tube - way easier and less waste than those little cans*)
1/4 cup prepared horseradish, drained
3 T. EVOO, plus more for brushing
3/4 t. Texas Pete* hot sauce
1&1/2 t. Kosher salt and freshly ground pepper to taste
2 lbs. large shrimp, peeled and deveined (leave tails on)
Lemon wedges, for serving

Mix the tomato paste, horseradish, olive oil, hot sauce, S&P in a large bowl; add the shrimp and toss to coat well. Cover and refrigerate 30 mins. to an hour. Preheat the broiler. Brush a rimmed baking sheet with olive oil. Spread out the shrimp on the baking sheet and broil until just cooked through, 4-8 mins. (no need to turn). Serve warm or at room temp. with lemon wedges.

"Faith is not about everything turning out ok. Faith is about being ok no matter how things turn out."

Happy Friday!!

Love,

MM

Baked Cambozola Dip with Pecans and Cranberries

You will not have any of this left.........................!!!
(serves 6-8)

1/2 cup roughly chopped pecans
1/2 cup dried cranberries
2 t. packed light brown sugar
1/4 t. curry powder
A pinch of Kosher salt
1 lb. Cambozola cheese, rind removed, cubed
Pear slices, Granny Smith* slices, multigrain* crackers, or pita chips, for serving

Preheat the oven to 400. Combine the first 5 ingredients in a med. bowl. Put the cheese in a 1 qt. baking dish and top with the pecan mixture. Bake until the cheese melts and the nuts are toasted, about 12 mins. Serve with the pear, apples, crackers, or pita chips.

"Many people never get what they want because they are too busy holding things they are suppose to let go."

Have FUN today, and please pray for me - I am SO sick with a sore throat/cold/sinus situation!!

Love,

MM

Chicken Meatballs with Curried Dipping Sauce

Sounds YUMOLA to me!!
(makes 24)

1/2 cup light* mayo.
1 T. freshly squeezed lemon juice
1/2 t. curry powder
1/2 t. turmeric
Kosher* salt and freshly* ground pepper
1 lb. ground chicken
4 scallions, chopped
2 T. fresh flat-leaf* parsley, chopped
1 small* Serrano or jalapeno* chile, seeded and minced (wear gloves*)
1 T. Panko* breadcrumbs
1 t. grated ginger
Cooking spray (I use coconut oil C.S.*)

In a small bowl, whisk together first 4 ingredients; season with S&P. In another med. bowl, combine next 6 ingredients; season with S&P. Form into 24 balls. On a rimmed* baking sheet coated with cooking spray, broil meatballs until cooked through, turning occasionally*, about 10 mins. Serve with sauce.

"Opinion is really the lowest form of human knowledge. It required no accountability, and no understanding. The highest form of knowledge is empathy for it requires us to suspend our egos and live in another's world. It requires profound purpose larger than the self kind of understanding."

Have FUN today!!

Love,

MM

Mini Muffulettas

If you are searching for an "amuse bouche", check out this easy peasy one!
(makes 8)

1/4 cup chopped jarred roasted red peppers
1 rib celery
1 shallot
2 T. EVOO
2 T. red wine vinegar
1 T. capers, rinsed*
Kosher* salt and freshly* ground pepper
8 slices soppressata
8 slices mortadella
8 slices provolone cheese
8 slider buns

In a food processor, chop first 6 ingredients to form a coarse paste; season with S&P. Divide meats, cheese, and pepper spread among buns. Voila!!

"Praise is the song of a soul set free."

Have FUN today, and share your smile liberally.

Love,

MM

Big Blue Turkey Burgers

"Sure, Thanksgiving is over, but turkey and cranberries are a delicious combo. all year long." Thanks, RR!!
(makes 4)

2 cups fresh or frozen cranberries
1/2 cup Sugar in the Raw*
1/2 cup water
1 lb. ground turkey
3 scallions, finely chopped
2 T. Worcestershire sauce
Kosher* salt and freshly ground pepper
1/2-3/4 cup (2-3 oz.) big crumbles of blue cheese or smoked blue cheese
1 T. EVOO
Bread and butter pickle slices, red leaf lettuce, and thinly sliced red onions
4 Kaiser roll, split and toasted
Dill pickle-flavored potato chips

In a large saucepan, bring the cranberries, sugar, and 1/2 cup water to a boil over high heat. Reduce the heat to med. and cook, stirring occasionally, until the cranberries pop and the sauce thickens, about 15 mins. Cover the sauce to keep it warm while you make the burgers. In a med. bowl, combine the ground turkey, chopped scallions, and Worcestershire sauce. Season with S&P; gently mix in the blue cheese. Form into 4 large patties (thinner in the centers for even cooking). In a large nonstick or cast-iron skillet, heat the oil, one turn of the pan, over med.-high. Cook the patties, turning occasionally, until cooked through, about 10 mins. Arrange the pickles, lettuce, and onion on the bun bottoms. Top with the patties, slather with warm cranberry sauce, and set the roll tops in place. Serve with the potato chips.

"When you've done something wrong, admit it and be SORRY. No one in history has ever choked to death from swallowing their pride."

Have FUN today!!!

Love,

MM

Cheesy Broccoli Gratin

Cheese - Broccoli - I'm IN!!!!
(serves 4)

3 T. EVOO
6 cups broccoli florets (1 small head)
Kosher salt
2 garlic cloves, minced
1 cup heavy cream
1/2 t. freshly grated nutmeg
1 cup grated Gruyere cheese
1/4 cup thinly sliced scallions, white and green parts
1/4 t. dill
1/2 cup Panko breadcrumbs, toasted

Put a large skillet (I would use cast iron*) over med.-high heat. Add the olive oil followed by the broccoli and a good pinch of salt. Cook, stirring occasionally, for 1 min. Add the garlic and cook until the garlic becomes fragrant, about 1 min. Reduce the heat to med., add the cream and nutmeg, and cook until the cream reduces slightly and the broccoli is cooked through, about 2 mins. Add the Gruyere and cook, stirring constantly, until the cheese is melted, about 1 min. Remove from the heat, stir in the dill, scallions, and top with the Panko. You can serve this "family style" right from the skillet.

"To make a difference in someone's life you don't have to be brilliant, rich, beautiful or perfect. you just have to CARE!"

Love,

MM

Speedy Spinach and Gouda-Stuffed Pork Chops

Apparently this one started out as a restaurant copycat, but I'll be you can't tell the difference!! And, this low-carb dinner is great for circulatory and bone health thanks to the baby spinach.
(makes 2 servings)

3 T. Panko* bread crumbs
2 T. freshly* grated Parmesan cheese
2 pork sirloin cutlets (3 oz. each)
1/4 t. kosher* salt
1/8 t. pepper
2 slices smoked Gouda cheese (about 2 oz.)
2 cups fresh baby spinach, stems removed*
2 T. horseradish mustard

Preheat oven to 400. In a shallow bowl, mix bread crumbs and Parmesan. Sprinkle tops of pork cutlets with S&P. Layer one end of each with Gouda and spinach. Fold cutlets in half, enclosing filling; secure with a toothpick. Brush horseradish mustard over outsides of pork; dip in Panko mixture, patting to help coating adhere. Place on a greased foil-lined baking sheet. Bake 12-15 mins. or until golden brown and pork is tender. Discard toothpicks before serving.

"I know God has a Plan. I pray for Direction to follow it, Patience to wait on it, and Knowledge to know when it comes."

We celebrate the amazing life of Billie Franklin today!!

Love,

MM

Balsamic-Seasoned Steak with Swiss

Happy Friday, Friends!! This is a quick one that yields a tender steak without a long marinating time!!
(serves 4)

1 beef top sirloin steak (3/4" thick)
1/4 t. coarsely ground pepper
2 T. balsamic vinegar
2 t. A-1* Steak Sauce
2 oz. sliced Swiss cheese, cut into thin strips

Preheat broiler. Place steak on a broiler pan; sprinkle with pepper. Broil 4" form heat 7 mins. Meanwhile, in a small bowl, mix vinegar and steak sauce. Turn steak; drizzle with 1 T. vinegar mixture. Broil 4-6 mins. longer or just until meat reaches desired doneness, 140-145 for med. rare. Remove steak to a cutting board; let stand 5 mins. Cut steak into 1/4" slices; return to pan, arranging slices close together. Drizzle slices with remaining vinegar mixture; top with cheese. Broil 30-40 secs. longer just until the cheese is melted. I think buttered petite peas from Trader Joes, and garlic mashed potatoes would be the perfect sides to round out this feast!!

"Warmth for our spirits is an necessary as warmth for our bodies. We need to stay close to Jesus who is our windbreak against the coldness of the world."

Have FUN today, and share the FUN with others!!!!

Love,

MM

Cheese Crisp Tacos with Pineapple Kiwi Fruit Salsa

"Crispy melted cheese forms these cheese crisp tacos with pineapple kiwi fruit salsa inside. The bright salsa is a great contrast to the buttery, crisp cheese tuile. The perfect appetizer for any party!"
This one had me at "Cheese Crisp Tacos"!!
(makes 12-16 tuiles)

2 cups 4 shredded Mexican* cheeses

2 cups small dice pineapple, either fresh or 1 (20 oz.) can of pineapple slices in juice, diced
1/2 cup small dice kiwi (2 peeled kiwis)
1 small* jalapeno, finely diced
2 T. freshly squeezed* lime juice

Make the salsa: Mix together all of the salsa ingredients and place in an airtight container. Chill in the fridge until serving to let the flavors meld. You can easily make this a day or two in advance.

Make the Cheese Crisp Tacos: Set aside a clean mini muffin pan and heat a nonstick skillet over med.-high heat. You'll also need a plastic/silicone spatula that is heat safe (like the kind you use for cookies or cake batter). Place a pinch or 2 of the shredded cheese into a 2&1/2-3" round on your skillet. You can use the spatula to gently round out the edges, pushing any stray cheese into the circle. Don't disrupt the circle of cheese. Let the cheese melt and bubble, undisturbed, until it starts to form a gold brown crust (about 1 min.). Remove the cheese from the pan and set it between the cups of an upside down mini muffin tin, to make a taco shape. Repeat with the remaining chees, or until you have as many cheese crisp tuiles as you desire. Allow your cheese crisp tacos to cool and set completely (about 15 mins.) before filling them or removing them. To serve: Fill each cheese taco with the pineapple kiwi fruit salsla.

"Time is like a river. You cannot touch the same water twice because the flow that has passed will never pass again. Enjoy every moment of your life."

Have FUN today!!!

Love,

MM

Easy Baked Garlic Mushrooms

This one definitely caught my eye on facebook!!
(serves 6)

1 lb. white button mushrooms (I would use crimini*), wiped clean with a damp paper towel and
     stems cut off
4 T. balsamic vinegar
2 T. Kerrygold* butter, melted
3 cloves of garlic, crushed
1/2 t. dried oregano
1/2 t. dried basil
1 t. fine grain sea salt, like Maldon*
1/4 t. freshly* ground pepper
Chopped fresh flat-leaf* parsley, for garnish

Preheat oven to 425, and place a rack in the middle. Lightly grease a baking sheet and set aside. In a large bowl, whisk balsamic, butter, garlic, oregano, basil, S&P. Stir in mushrooms and let sit for at least 15 mins. Spread mushrooms onto the prepared baking sheet. Place in the oven and roast for about 15-20 mins., until tender. Sprinkle with chopped parsley and serve.

"Amid the hectic rush of the season, have you stopped to ponder the miracle that we celebrate each Christmas?"

Have fun out there today, but hold on to your hat, there is a toupee warning out - wha wha wha!!

Love,

MM

French Dip Dumplings

How good and fun do these sound?! Are they are way easy peasy, to boot.
(serves 4)

1 can (10&1/2 oz.) Campbell's Condensed French Onion Soup (or your own*)
1 cup water
3/4 lb. thinly sliced deli style rare* roast beef (16 slices)
1 package (16 oz.) refrigerated jumbo biscuit dough (8 biscuits)
1 cup shredded Italian cheese blend (about 4 oz.)

Heat oven to 350. Heat the soup and water in a 10" skillet over med.-high heat to a boil. Reduce the heat to med. Add the beef and cook for 5 mins. or until the mixture is hot. Pat or roll the biscuit dough into 8 (5") circles. Using a slotted spoon, spoon the beef in the centers of the dough circles (reserve the soup mixture and keep warm). Sprinkle each with 2 T. cheese. Gather the sides of the dough circles up to the center over the filling to form a pouch and twist to seal. Place the dumplings on a baking sheet. Bake for 15 mins. or until the dumplings are golden brown. Serve with the reserved soup mixture for dipping.

"When we give back to God what He has first given to us, we give Him the perfect gift - ourselves."

Have FUN today!!

Love,

MM

Pistachio, Apricot, and Sesame Brittle

If you are pondering giving foodie gifts this Christmas, check this one out!
(serves 8)

Cooking spray (I use coconut oil*)
1 cup Sugar in the Raw*
1/2 cup light corn syrup
Pinch of kosher* salt
1 T. Kerrygold* butter
1 t. baking soda
1/2 cup chopped pistachios
1/3 cup chopped dried apricots
1 T. toasted* sesame seeds

Coat baking sheet with spray. In a saucepan, cook sugar, syrup, and a pinch of salt over med. heat, stirring occasionally, until amber, 10-13 mins. Carefully stir in butter and baking soda (mixture bubbles up); pour onto baking sheet and spread out evenly*. Top with remaining ingredients; cool and break into pieces. You can wrap portions in colored cellophane sheets and tie with curly ribbon for a pretty presentation*.

"Whatever you believe about yourself on the inside is what you will manifest on the outside."

Have FUN today!!

Love,

MM

Orange-Honey Chicken

Here's a new zesty - but soothing at the same time - chicken one to try that might just become tops at your house!
(serves 6)

1 cup Panko* bread crumbs
1 T. grated orange peel
1 t. sea* salt
1/2 t. freshly* ground pepper
1&1/2 lbs. chicken tenderloins
EVOO cooking spray
1/4 cup Kerrygold* butter, cubed
1/2 cup honey
2 T. water
1 t. chicken bouillon granules (get the lowest sodium you can find*)

Preheat oven to 425. In a shallow bowl, mix bread crumbs, orange peel, S&P. In another bowl, toss chicken with orange juice. Dip chicken in crumb mixture, patting to help coating adhere; place on a greased and foil-lined baking sheet. Spritz tops with cooking spray. Bake 10-12 mins. or until light golden and chicken is no longer pink. Meanwhile, in a small saucepan, combine sauce ingredients. Bring to a boil over med. heat, stirring constantly; cook and stir 1-2 mins. or until blended. Serve with chicken, sliced tomatoes, and warm biscuits.

"Never lose sight of the fact that just Being is FUN!" ~ Katherine Hepburn

Love,

MM

Spaghetti and Broccoli Agli Olio

I watched Jeff Mauro make this for his Italian Grandmother yesterday on the Food Channel (she heartily declared it "Delishioso!!"), and it looked SO good!!!
(serves 6-8)

1 large bunch of broccoli crowns*, cut into about 5 cups of florets
Kosher salt
Ice
1 lb. whole grain* spaghetti
1/2 cup EVOO
1-2* t. crushed red pepper flakes (to taste)
6 cloves of garlic, minced
Juice of half a lemon
1 cup freshly grated Parmiagiano-Reggiano cheese

Add the broccoli florets to a large pot of boiling, salted water, and cook til al dente, 3-4 mins. Prepare a bowl of ice water. Remove the florets from the pot, reserving the cooking water. Stop the cooking process by shocking them in the ice water. Remove the florets and pat dry. Add the spaghetti in the same pot of water. Cook until al dente, about 8 mins. Meanwhile, add the oil, red pepper flakes, and garlic to a large skillet over med.-low heat, and sprinkle with salt. Cook until the garlic is lightly toasted and fragrant., about 8 mins. Add the florets, toss to coat and warm through. Drain the pasta in a colander set in the sink., and add the pasta to the skillet. Increase the heat to med.-high. Toss the ingredients and adjust the seasoning, if needed. Transfer the pasta to a large serving bowl. Squeeze the lemon juice all over top, and sprinkle with the cheese. Bon Appitito!!

"May the God of hope fill you with all joy and peace in believing, so that by the power of the Holy Spirit you may abound in hope." ~ Romans 15:13

Have FUN today!!

Love,

MM

Black-Bottom Cherry Cream Cheese Pie

Sounds YUMOLA to me. Think I will make this for Christmas!!
(8 slices)

1 baked 9" pie crust
1 cup finely crushed Oreo cookies
5 T. Sugar in the Raw*, divided
1/4 cup Kerrygold* butter
1 (15 oz.) can sweetened condensed milk
1 (8 oz.) package of cream cheese, softened
1 t. vanilla
1/3 cup freshly squeezed* lemon juice
1 can cherry pie filling
1/2 cup whipping cream

Combine Oreo cookie crumbs and 3 T. sugar. Add butter and mix until crumbs are evenly moist. Pat 3/4 of the mixture into the bottom of the pie crust. Beat cream cheese until fluffy. Add condensed milk while beating. Add lemon juice and vanilla, and beat until combined. Pour into pie crust. Chill until firm. Top with cherry pie filling. Beat whipping cream and gradually add remaining sugar. Spread whipped cream on pie. Sprinkle the rest of the Oreo cookie crumbs on top. Enjoy!!

"There are two ways to live: you can live as if nothing is a miracle, or you can live as if everything is a miracle."

Love,

MM

Mermaid Casserole

A warming, cheesy, shrimp casserole - perfect for a rainy night!!
(serves 4)

3 cups shell pasta
2 T. Kerrygold* butter
2 T. flour
1&1/2 cups whole milk, 1/2&1/2*, or heavy cream*
2 cups shredded mozzarella cheese, divided
Kosher* salt and freshly* ground pepper
8 oz. fresh baby spinach, stems removed*
12-16 oz. small shrimp, peeled, de-veined, with tails off
15 oz. jar pearl onions, drained and rinsed
2 T. seasoned Panko* breadcrumbs
4 Lemon crowns*, for garnish

Preheat oven to 350. Cook the pasta al dente according to package instructions. Drain and set aside. In a small sauce pot, stir flour into melted butter until smooth; continue cooking for 5 mins., stirring often. Add milk, 1&1/2 cups cheese, and S&P to taste. Continue stirring on med.-low heat until sauce is smooth. Remove pot from heat and stir in spinach. In a separate bowl, combine cooked pasta, thawed shrimp, and pearl onions. Pour cheese and spinach sauce over top and stir until pasta is well coated. Transfer mixture to a buttered* baking dish; top with breadcrumbs and remaining cheese. Bake covered for 45 mins. Uncover and continue baking until cheese is golden brown and breadcrumbs are toasty, about 15 mins. Some warm garlic bread* and a wedge salad* would be wonderful additions to round out your feast. Put plate of the lemon crowns on the table.

"Great minds discuss ideas. Average minds discuss events. Small minds discuss people." ~ Eleanor Roosevelt

Happy Friday, Friends!!!

Love,

MM

Fajita Burger Wraps

"This one gives you a burger, veggies, and a crunchy shell in one! And, every 'kid' is a fan."
(makes 4 servings)

1 lb. lean ground beef (90% lean)
2 T. fajita seasoning mix
2 t. canola oil
1 each medium sweet red and yellow* bell peppers, cut into thin strips
1 med. sweet* onion, halved and sliced
4 (10") flour tortillas
3/4 cup shredded 4 Mexican* cheeses

In a large bowl, combine beef and seasoning mix, mixing lightly but thoroughly. Shape meat mixture into four 1/2" thick patties. In a large skillet, heat oil over med. heat. Add burgers; cook 4 mins. on each side. Remove from pan. In the same skillet, add peppers and onion; cook and stir 5-7 mins. or until lightly browned and tender. On the center of each tortilla, place 1/2 cup pepper mixture, one burger, and 3 T. cheese. Fold sides of tortilla over burger; fold top and bottom to close, forming a square. Wipe skillet clean. Add wraps, seam side down. Cook on med. heat 1-2 mins. on each side or until golden brown and a thermometer inserted in beef reads 160. I would serve these with a side of refried beans squirted with lime juice, sour cream, and guacamole*.

"Take every chance in life because some things only happen once."

Have FUN today, and batten down the hatches cuz "Thar she blows" again!

Love,

MM

Mini Smoked Salmon Tostadas

YAY, I'm finally re-connected to the internet and YOU!! I have missed writing my blog. But, never fear, I have been combing lots of food mags. and cookbooks in the interim. This one looked fun and festive - let alone yumola!!
(makes 24 tostadas)

8 oz. soft cream cheese with chives*
2 T. snipped fresh chives
2 T. chopped pimientos
24 small, flat, round white corn* tortilla chips
Smoked wild caught* salmon fillet, broken into small pieces
24 fresh cilantro sprigs
Lemon wedges, for serving

Spread the cream cheese on the tortilla chip rounds. Top with chives, pimientos, salmon, and cilantro. Serve on a platter ringed with lemon wedges.

Welcome, December. Let's remember that our Savior, Jesus Christ is the REASON for the season as we sang about Sunday in our beautiful Choir Anthem, Bethlehemtown!!

Have FUN today!!

Love,

Machete Milletti

Dijon Beef Tenderloin Steaks

I hope you all had a wonderful time with family and friends spent feasting and in fellowship yesterday. I know I did!! And, I am SURE you thought I would do a "leftovers" recipe today. Nope!!Moving on. Tho, I'll bet everyone will have at least one turkey sammie. This one floated my boat when I saw it.
(serves 4)

4 beef tenderloin steaks (1" thick and 4 oz. each)
1/2 t. kosher* salt
1/4 t. freshly* ground pepper
5 T. Kerrygold* butter, divided
1 large sweet* onion, halved and thinly sliced
1 cup low-sodium* beef stock
1 T. Dijon mustard

Sprinkle steaks with S&P. In a skillet, heat 2 T. butter over med.-high heat. Add steaks; cook 4-6 mins. per side or until meat reaches desired doneness (med. rare - 140-145). Remove and keep warm. In the same pan, heat 1 T. butter over med. heat. Add onion; cook 4-6 mins. or until tender. Stir in stock; bring to a boil. Cook 1-2 mins. or until liquid is reduced by half. Stir in mustard; remove from heat. Cut remaining butter; stir into sauce. Serve with steaks. I think bright green steamed broccoli, and a loaded baked potato would be fab. with this meal!!*

"Integrity is not a given factor in everyone's life. It is a result of self discipline, inner trust, and a decision to be relentlessly honest in all situations in our lives."

Have FUN today, and Gird Your Loins if you are entering the Fray, Madness, and Mayhem of "Black Friday!!"

Love,

MM

Cuban Pork Wraps

These remind me of a Cubano sammie I had in South Beach, Fl. that was FUMOLA!!
(makes 4 servings)

3/4 lb. thin boneless pork loin chops, cut into strips
1 T. canola oil
1/8 t. pepper
1 T. Dijon mustard (a true Cubano uses yellow mustard*)
4 multigrain tortillas (10")
8 oz. uncured* black forest* ham
8 slices Swiss cheese
4 thin sandwich dill pickle slices
1/4 cup thinly sliced red onion

Preheat oven to 350. Toss pork with oil and pepper. Place a skillet over med.-high heat. Cook and stir pork 2-3 mins. or until browned. Spread mustard on tortillas; layer with ham, cheese, pickle, onions, and pork. Roll up and place, seam side down, on an ungreased baking sheet; bake 4-6 mins. or until warm. Serve with crispy sweet potato fries*.

"Do more of what makes you happy."

On this Thanksgiving Eve day, I want to tell you, Dear Readers, I am VERY Thankful for YOU!!

Love,

MM

Lemon-Herb Olives with Goat Cheese

This sounds SO good, that I have decided to add it to my Thanksgiving Feast!!
(6 servings)

3 T. EVOO
2 t. grated lemon peel
1 garlic clove, minced
1/2 t. minced fresh oregano or rosemary (I am going to use both!! From my farm*)
1/4 t. crushed red pepper flakes
1/2 cup assorted pitted Greek olives
1 pkg. (5.3 oz.) fresh goat cheese log
1 T. minced fresh basil
Assorted crackers (I am going to use rice crackers*)

In a small skillet, combine the first 5 ingredients; heat over med. heat 2-3 mins. or just until fragrant, stirring occasionally. Stir in olives; heat through, allowing flavors to blend. Spoon over goat cheese. Serve with crackers.

"Carry out a random act of kindness, with no expectation of reward. Safe in the knowledge that one day someone might do the same for you. If they don't, that's OK, too.*" ~ Princess Diana

Have FUN today!! I am going to brave madness and mayhem at Costco to get a few last things I need for Thursday. Wish me Bon Chance!!

Love,

MM

Pistacio, Apricot, and Sesame Brittle

This is a great munchie to have sitting around when your guests arrive on T-day to stave off their hunger. Also makes a wonderful gift - wrapped in paper lined tins or brightly colored plastic wrap sheets tied with festive ribbons.
(serves 8)

Cooking spray (I use coconut oil*)
1 cup Sugar in the Raw*
1/2 cup light corn syrup
Pinch of sea* salt
1 T. Kerrygold* butter
1 t. baking soda
1/2 cup chopped pistachios
1/3 cup chopped dried apricots
1 T. sesame seeds

Coat baking sheet with spray. In a saucepan, cook sugar, syrup, and a pinch of salt over med., stirring occasionally, until amber, 10-13 mins. Carefully stir in butter and baking soda (mixture bubbles up!); pour onto baking sheet. Top with remaining ingredients; cool and break into pieces.

"Attitude is the mind's paintbrush. It can color any situation."

Have FUN today!! And, make sure to buy your turkey today or tomorrow (if frozen) so it can thaw safely in the fridge for a few days.

Love,

MM

Ham and Swiss Stromboli

If you are hosting a crowd of Seahawks fans, or have been invited to watch the game elsewhere, this easy and delish make-and-take sammie is just the ticket!!
(serves 6)

1 tube (11 oz.) refrigerated crusty French loaf
5 slices uncured* Black Forest Ham* (about 6 oz.)
1/4 cup finely chopped sweet* onion
8 applewood* smoked* bacon strips, cooked and crumbled
10 sliced aged* Swiss cheese (about 6 oz.)
Honey or whole grain* mustard, for serving

Preheat the oven to 375. Unroll dough on a baking sheet. Place ham down center third of dough to within 1" of ends; top with onion, bacon, and cheese. Fold long side of dough over filling, pinching seam and ends to seal; tuck under ends. Cut slits in top. Bake 20-25 mins. or until golden; slice. Serve with mustard and a smile!!

Freezer option: Securely wrap and freeze cooled and unsliced stromboli in heavy-duty foil. To use, reheat in a preheated 375 oven until heated through to 165.

"Sometimes good things take us away from something even better. Jesus longs for our fellowship."

Love,

MM

Crabbie Phyllo Cups

If you're out of crab, try these easy snacks with water-packed, sustainable*/wild caught* tuna.
(makes 2&1/2 dozen)

1/2 cup spreadable garden vegetable cream cheese
1/2 t. Old Bay* Seafood Seasoning
3/4 cup lump crabmeat, drained and picked through for shells*
2 pkg (1/9 oz.) frozen miniature phyllo tart shells, thawed and baked to package directions*
5 T. chili sauce

In a small bowl, mix cream cheese and Old Bay; gently stir in crab. Spoon 2 t. crab mixture into each tart shell. Top with chili sauce.

"Well-timed silence can be more eloquent than words."

Thank God for all your Blessings today!!

Love,

MM

Banana Cream Pudding Parfait

Happy Friday Folks!! When I read this one, I wanted to eat it right then! Talk about comfort.
(serves 6)

Banana Pudding:
1&1/2 cups 2% milk plus 2 T., divided
2 large or 3 very ripe bananas, peeled and sliced into rings*
1 envelope unflavored gelatin (2&1/4 t.)
1/2 cup Sugar in the Raw*
1/2 cup nonfat dry milk
1/8 t. kosher salt
1/2 cup heavy cream
1/2 reduced-fat plain Greek yogurt
1&1/2 t. vanilla extract

Layers and Topping:
3 medium firm ripe bananas, sliced in rings*
3/4 cup coarsely chopped toasted hazelnuts
Toasted shredded coconut* (if desired - sounded like a good addition to me*)

To prepare pudding: Bring 1&1/2 cups milk and banana slices to a simmer in a small nonreactive saucepan, then remove from heat. Cover and let stand for 1 hour. Or cool to room temp., cover and refrigerate for up to 1 day. Mix gelatin with the remaining 2 T. milk in a med. bowl, stirring to break up any lumps. Set a fine-mesh sieve over the bowl. Add sugar, dry milk, and salt to the banana-milk mixture; cook, stirring, until the dry ingredients have dissolved and the milk is steaming hot (do not let it boil), about 5 mins. Pour the milk mixture through the sieve into the gelatin, pressing on the bananas to extract as much milk as possible without actually mashing the pulp through the sieve. Use the leftover pulp in a smoothie or muffin batter, or discard. Whisk until the gelatin is dissolved. Cover and refrigerate until firm and cold, at least 3 hours and up to 5 days. Scrape the chilled pudding into the bowl of a stand mixer fitted with a whisk attachment and whip on med.-high. At first it will look something like cottage cheese, but continue beating until smooth, about 1 min. Return the pudding to its original container. Combine cream, yogurt, and vanilla in the bowl, and beat on med.-high for 5 full minutes. Fold into the pudding.
To assemble parfaits: Spoon 1/4 cup pudding into each of 6 parfait glasses. Top with 3 or 4 banana slices and 1&1/2 T. hazelnuts, then another layer of banana slices. Spoon on anther 1/4 cup pudding, and top with the remaining banana slices, hazelnuts, and coconut.

"Grace: Getting what we don't deserve. Mercy: Not getting what we do deserve."

Have FUN today!!

Love,

MM

Beef Stew with Dill

This one had me at the word, Dill - which I SO love!! And, who doesn't like beef stew?
(serves 6)

2 T. EVOO
2 lbs. beef chuck, cut into 1&1/2" pieces
Kosher* salt
Freshly* ground pepper
1 qt. low sodium* chicken broth
6 shallots, halved
1/2 lb. organic* carrots, cut into 2" pieces
1&1/2 cups frozen petite* peas
5 oz. baby spinach, stems removed*
2 T. chopped fresh dill

In a large saucepan, heat the oil. Season the beef with S&P, and brown over med. high heat, turning, about 10 mins. Add the chicken stock, and shallots; bring to a boil. Simmer over low heat for 1&1/2 hours, until the meat is tender. Add the carrots; simmer for 12 mins. Add the peas, spinach, and dill; cook for 2 mins. Serve with warm* crusty bread and a wedge salad*.

"The most beautiful thing you can wear is confidence."

Now, I am caught up. Sleep well, my Friends!!

Love,

MM

Chef John's Fisherman's Pie with Spinach in a Garlic and Lemon-Scented Sauce Under a Potato Crust

Sorry about missing yesterday's blog entry, my Friends. No power til the aft. This one is long and a bit labor (of love) intensive, but the pic looked scrumptious and soul warming!! And, I do believe it will rate "Huzzahs!" from the lucky eaters!
(serves 6)

For the Potato Crust:
3 russet potatoes (1&3/4 lbs.), peeled and cut into 1/2" pieces
3 T. Kerrygold* butter
1 pinch freshly grated nutmeg
1/2 t. kosher* salt
1/8 t. freshly* ground pepper
1 pinch cayenne pepper
1/2 cup 2% milk

For the Spinach:
2 t. EVOO
12 oz. fresh baby spinach, stems removed*
1/8 t. kosher* salt

For the Sauce:
3 T. Kerrygold* butter
3 T. flour
2 cloves garlic, minced
2 cups whole* milk
2 t. finely grated lemon zest
1/8 t. kosher* salt

For Assembly:
1/2 t. kosher* salt
1.2 t. freshly* ground pepper
2 lbs. (3/4" thick) boneless cod fillets
Dash cayenne pepper
1/2 lemon, juiced (about 2 T.)
1 T. chopped fresh chives for garnish

To make the potato crust: Bring a large saucepan of salted water to a boil. Cook potatoes until very tender, about 20 mins. Drain well. Return potatoes to pot and mash in butter, nutmeg, salt, black pepper and cayenne. Mash in milk until smooth.
Prepare spinach: Heat oil in a large, deep skillet or Dutch oven over med.-high heat. Cook spinach wit salt, stirring occasionally, until spinach has wilted, about 1 min. If all the spinach doesn't fit in the pan at once, add some, and once it's wilted, add more til all is cooked. Transfer to a paper-towel lined bowl to absorb excess moisture.
Preheat oven to 375.
Make the sauce: Melt butter in  saucepan over med. heat. Whisk in flour and cook, whisking constantly, until mixture is smooth, has a nutty aroma, and is slightly browned, about 2 mins. Add garlic and cook, whisking, until fragrant, about 20 secs. Gradually whisk in milk, then add lemon zest and salt, and cook whisking constantly, until sauce has thickened, about 5 mins. (your workout!!*). You can prepare the mashed potatoes, the spinach, and the white sauce 1 day ahead and keep them refrigerated until you're ready to assemble the dish. When you are, gently reheat the white sauce.
Assemble dish: Generously butter an 8x12" flameproof baking dish. Sprinkle 1/4 t. each salt and black pepper in baking dish. Arrange cod in a single layer and sprinkle with cayenne and remaining salt and pepper. Spread spinach evenly over fish and drizzle with lemon juice. Spoon sauce over spinach and give casserole dish several taps to eliminate air bubbles. Drop heaping spoonfuls of mashed potatoes over casserole, then spread smoothly to cover filling. Put dish on a rimmed baking sheet to catch any drips. Bake until bubbling, about 40 mins. Turn on broiler and broil until top of potato crust is golden brown, 1-2 mins. Watch carefully!*. Let stand 10 mins. before serving in shallow bowls. Garnish with chives. Don't be alarmed by the amt. of liquid in the dish; it's a fantastic sauce! Whew, even I am tired, but I want to eat this for dinner. Sounds YUMOLA to me!!

"The One who made us knows far better than we do how life is supposed to work."

Have FUN today!!

Love,

MM

Santa Fe Chicken and Potato Soup

Here's something for ya: "Making this five-ingredient soup in minutes in the microwave can help shield you from strokes, thanks to its potassium-rich potatoes, lycopene-loaded tomatoes, and protein-packed chicken." And, it is ready in under 20 mins.!!
(makes 2 dinner or 3 lunch servings)

1 can (14&1/2 oz.) low sodium* chicken broth
1 can (14 oz.) diced tomatoes with chilies
2-3 red* potatoes, cut into 1/2" cubes
8 oz. boneless, skinless chicken breast, cut into 1/2" pieces
1 pkt. (1& 1/4 oz.) low sodium* taco seasoning (I use Trader Joe's*)

In a 1 qt. microwave-safe dish, combine all the ingredients. Cover tightly with a lid or microwave plastic wrap; microwave on High until potatoes are tender and chicken is cooked through, 10-15 mins. Let stand 2 mins., then carefully remove lid or plastic wrap to prevent burns from steam.

"Do not go where the path may lead, go instead where there is no path and leave a trail." ~ Ralph Waldo Emerson

I hear we are in for a wild weather day, so batten down the hatches. Thar she blows!!

Be safe.

Love,

MM

Mexican Spinach Omelette with Pepper Jack

I LOVE spinach in an omelette, and when you add the pizazz of pepper Jack - even better!!
(serves 1)

1 t. Kerrygold* butter
2 eggs
Dash cayenne
Dash cumin
Splash of 2%* milk
1/2 cup baby* spinach, stems removed*
2 T. pepper Jack cheese, shredded
2 T. chopped cilantro

Whisk 2 eggs, cayenne, cumin, and milk together. Add spinach. Melt butter in a non-stick skillet heated on med.-low*. Add egg mixture; cook until set. Add pepper Jack and cilantro; cook for 2 mins. longer. Fold and serve with a slice of whole grain/seeded toast and a half a grapefruit to complete your meal.

"Sometimes the smallest step in the right direction ends up being the biggest step of your life. Tip toe, if you must, but take the step."

Have FUN today!!!

Love,

MM

Spiced Brisket with Shallots and Tangerines

The Chinese five-spice powder adds a subtle hint of exotic flavor to this elegant dish, while the tangerines impart sweetness to balance out the richness of the brisket. And, it can be made entirely in advance and just heat it up the day you want to serve it to your lucky guests!!
(serves 10)

1 3 lb. flat-cut beef brisket, trimmed of fat
2 t. Chinese five-spice powder
1 t. each sea salt and freshly* ground pepper
8 shallots, cut into 1/4" slices (about 1&1/2 cups)
4 small seedless tangerines, halved and cut into 1/4" slices (peel on)
1&3/4 cups low-sodium beef broth
3 T. balsamic vinegar
2 T. arrowroot powder (YAY, a use for this spice that you have, but never use!!*)

Preheat oven to 375. Sprinkle brisket on both sides with the five-spice, S&P. Arrange brisket in a 9x13" baking pan. (Note: The side of brisket that was trimmed of at should be facing up.). Arrange shallots and tangerines on and around brisket; bake, uncovered for 30 mins. Meanwhile, in a measuring cup, combine broth, vinegar, and arrowroot, whisking to dissolve arrowroot. Remove brisket from oven, and pour broth mixture into pan. Cover tightly with foil, and continue baking until meat is very tender, about 3 hours. Remove from oven and uncover. Let cool in pan juices for 30 mins. Transfer the brisket to a cutting board and slice meat against the grain. Serve meat with tangerine-shallot sauce mixture spooned on top.

To make ahead: Prepare up to 2 days in advance. Store sliced meat and sauce in the baking pan, cover and refrigerate. Remove from fridge 30-60 mins. before you want to re-heat it. Put in a 350 oven for about 45 mins. before serving

"God is greater than our greatest problem."

Don't drown out there today!

My thoughts and prayers are with the people of Paris.

Love,

MM

Curried Flounder with Coconut Sweet Potatoes

What more can I say about a title like that??
(no serving size provided)

Sweet Potatoes:
2 lbs. sweet potatoes
1/2 cup coconut milk
1/4 t. kosher* salt

Flounder:
1 T. Madras curry powder
1/8 t. kosher* salt
1/8 t. cayenne
1&1/4 lbs. flounder
Cilantro, chopped
Lemon crowns*

To make the sweet potatoes: Pierce the potatoes several times with a fork and place in a microwave-safe baking dish. Nuke 8-10 minutes (depending on size) until flesh is soft (you can also bake these in the oven*). Cool slightly, then scoop flesh into a pot with the coconut milk and salt. Mix well over med.-low heat; cover to keep warm.

To make the flounder: Combine the curry powder, salt, and cayenne. Rub spices on the fish. Place on a foil-lined nonstick baking sheet and bake at 375 for 7-9 mins., until cooked, and flesh flakes. Serve over the sweet potatoes, and garnish with cilantro and lemon crowns.

"We must always change, renew, and rejuvenate ourselves otherwise we harden."

Share your smiles today!!

Love,

MM

Corn Bread-Topped Beef and Black Bean Chili

This one skillet wonderfulness is kinda like a shepherd's pie. And it packs a protein punch!!
(serves 8)

Chili:
1 lb. extra-lean ground beef
1 yellow onion, chopped
1 stalk celery, chopped
2 cloves garlic, minced
2 T. unsalted tomato paste
1&1/2 T. chili powder
2 t. ground cumin
1 t. dried oregano
1 15 oz. can low-sodium* black beans, drained and rinsed
4 cups fire-roasted* diced tomatoes
3/4 cup frozen charred* corn, thawed
1/2 cup low-sodium chicken broth (or water)
1/4 t. each sea salt and freshly* ground pepper

Corn Bread:
3/4 cup whole-wheat flour
1/2 cup whole-grain cornmeal (note: Not the stone-ground variety)
1&1/2 t. baking powder
1/4 t. sea salt
1 egg
1 cup buttermilk
1 t. EVOO
2 T. chopped fresh cilantro or flat-leaf* parsley
1/3 cup sharp* cheddar cheese, shredded

To make the chili: Preheat the oven to 400. In a large, deep ovenproof skillet on med., add beef, onion, celery, and garlic and sauté, breaking up with a spoon, until beef is no longer pink and veggies are soft, 6-8 mins. Add tomato paste, chili powder, cumin, and oregano. Cook, stirring constantly, for 30 seconds. Add beans, tomatoes, corn, broth, and S&P; bring to a boil. Reduce heat to med.-low, cover, and simmer, stirring occasionally, for 12 mins.
To make corn bread: In a medium bowl, whisk flour, cornmeal, baking powder, and salt together. In a
small bowl, whisk egg, buttermilk, and oil; pour over flour mixture and add cilantro. Stir just until combined; spoon mixture evenly over chili in 8 dollops. Bake for 30-35 mins. or until corn bread is golden and cooked through. Remove from oven and sprinkle with cheese. Switch oven to broil and cook, watching closely, until cheese is bubbling, 1 mins. Let stand 5 mins. before serving.

"Build someone up. Put their insecurities to sleep. Remind them they're worthy. Tell them they are magical. Be a light in a too often dim world."

And, have FUN today!!

Love,

MM

The Ultimate Onion Tart

You asked for it, A.D. Here it is:
(serves 6)

1 sheet frozen puff pastry, thawed
2 lbs. sweet* onions, sliced into thin rings
2 sprigs fresh thyme
2 eggs
1/2 cup half and half
5 strips uncured* smoked* bacon, diced
2 T. EVOO
2 T. Kerrygold* butter
1 t. kosher* salt.
2 t. freshly ground pepper

Preheat the oven to 375. Melt the butter and oil together in a large skillet and add the diced bacon. Cook until the bacon is halfway cooked. Add the thyme, onion, and salt to the skillet. Cook on med.-low heat until the onions are completely translucent and caramelized. This will take about 30 mins. Remove from heat and allow to cool slightly. Combine 2 eggs and the half and half in a bowl. Add the caramelized onion mixture and the pepper. Roll out the puff pastry in a buttered pie or glass dish. (Make sure the pastry has four edges in order to hold the onion mixture.) Add the mixture to the pastry and bake for 35 mins. or until the crust and top are slightly browned. Allow to cool, then slice and serve.

God Bless America and our Service Men and Women!

Love,

MM

Salmon with Honey and Mustard Sauce

This one is an example of delicious, healthy Mediterranean fare. And, it's easy peasy!!
(serves 6)

6 wild caught* salmon fillets
1 med. sweet* onion
1/2 lemon, sliced
2 garlic cloves, thinly sliced
A few bay leaves
2 T. honey
1 T. Dijon* mustard
1/2 t. kosher* salt
6 T. EVOO
Parchment paper

Combine the sliced garlic, olive oil, salt, mustard, and honey, and marinate the salmon fillets for 5 hours. Lay the salmon on a baking sheet; top with sliced lemons and bay leaves. Cover the tray with parchment paper, and cook in a 320 preheated oven. Serve with sautéed veggies, potato cakes, or  lemon pepper orzo*.

"Those who hope n the Lord will renew their strength".

A huge THANK YOU to all the Vets. out there for your service!!

Keep your chin up today!!

Love,

MM

Ikea's Swedish Meatballs

Ya gotta admit, they ARE a big bonus of shopping there!!
(makes 3-4 dozen)

Meatballs:
1 lb. ground beef
1 lb. ground pork
1/2 sweet* onion, chopped
2 cloves garlic, minced
1 egg
1 egg yolk
3/4 cup Panko breadcrumbs
3 T. unsalted Kerrygold* butter, divided
2 T. 2%* milk
1/4 t. ground allspice
Kosher salt, and freshly ground pepper, to taste

Gravy:
1/4 cup Kerrygold* unsalted butter
1/4 cup all-purpose flour
3 cups low sodium* beef broth
1/2 cup heavy cream
1/2 T. Worcestershire sauce
Kosher salt and freshly ground pepper, to taste

To make the meatballs: Heat 2 T. butter in a large skillet over med.-high heat and sauté onion until softened and translucent, 5-7 mins. Add garlic and cook for 1 min. or until fragrant. Pour in milk and stir until a paste forms. Combine beef, pork, breadcrumbs, egg, and egg yolk, allspice, and S&P in a large bowl. Mix in onion paste and use your hands to mix everything together, and make sure it's all incorporated. Take a small ice cream scoop or spoon and begin forming 1-1&1/2" meatballs. Heat remaining butter in skillet, and, in batches, brown meatballs on all sides, then transfer to a paper towel-lined plate.

To make the gravy: Melt butter in the same pan over med. heat. Once melted, whisk in flour and cook for 1-2 mins., stirring, so flour cooks out. Slowly stir in beef broth and Worcestershire sauce and keep whisking until sauce is smooth. Stir in heavy cream, season with S&P, and cook until thickened, 2-3 mins. Return meatballs to gravy and cook until completely cooked through, 8-10 mins. Taste and adjust seasoning, if necessary, and serve immediately.

"People will watch our walk before listening to our talk."

Be a blessing to someone out there today!!

Love,

MM

RR's Greek Split Pea Soup with Lemon and Flatbread Chips

This one had me at every word (plus I saw her demonstrate it today on the Food Network).
(serves 4-6)

Soup:
2 T. EVOO, plus some for drizzling
1 sweet* onion, chopped
4 cloves garlic, finely chopped
Kosher* salt and freshly ground pepper
6-8 cups chicken or veg. stock, or a combo. of both (she used a combo.)
2 cups green split peas
1/2 cup fresh mint leaves, chopped
1/2 cup fresh flat-leaf* parsley leaves, chopped
1 lemon, juiced

Flatbread Chips:
Naan, Pita, or flatbread
EVOO spray
Kosher* salt
Dried oregano

Garnishes:
Crumbled feta cheese
Cumin
Smoked* paprika

Preheat the oven to 350. For the Soup: heat the oil in a soup pot over med. heat. Add the onions and garlic. Season with S&P and cook until tender, 8-10 mins. Add the stock and peas, bring to a boil, then reduce heat to a simmer and cook until peas are just tender, 20 mins. Remove half the soup and puree with the mint and parsley until smooth in a food processor or high powered blender. Return the puree to the pot, and stir in the lemon juice. Taste and adjust the S&P. Serve hot or cool for a make-ahead meal. You can also freeze portions.

For the Flatbread: Cut into triangles with a pizza cutter. Arrange on a wire rack over a baking sheet. Spray with the olive oil on both sides and season with salt and oregano. Roast in the oven til toasted and crisp. Serve immediately with the soup, or store at room temp. in an airtight container.

Serve the soup garnished with feta crumbles and a light sprinkle of cumin and paprika, a drizzle of EVOO, and the flatbread chips.

"A positive mind leads to an energetic, enthusiastic life"

Have FUN today!!

Love,

MM

Light Chicken Piccata

I LOVE Chicken Piccata, but when you have this at a restaurant, it is typically swimming in a heavy, buttery sauce. This recipe lessens the butter and the wine, and adds chicken broth. When you put that with lemon juice and capers it results in a DELISH dish that's under 250 calories. Booya!!
(serves 4)

4 T. flour, divided
2 T. freshly* grated Parmesan cheese
2 t. EVOO
1/4 t. freshly* ground pepper
1 T. shallots, minced
1 lb. boneless, skinless chicken breast cutlets
1/2 cup low-sodium chicken broth
1/2 cup dry white wine
1 T. Kerrygold* butter
3 T. freshly squeezed lemon juice
3 T. capers
2 T. flat-leaf* parsley, chopped
1 t. tarragon, chopped

Whisk 2 T. flour and 1 cup broth in a small bowl until smooth. Place remaining 2 T. flour and the Parmesan in a shallow dish. Sprinkle the chicken with the pepper, and dredge both sides in the flour. Shake to remove excess. Heat the oil in a large non-stick* skillet over med. heat. Add the chicken and cook until golden brown and no longer pink in the middle (2-5 mins. per side.) Transfer to a plate and cover to keep warm. Reduce the heat to med. low and add the shallots and white wine, and cook, stirring occasionally, until reduced by half (this should take 1-2 mins.). Stir in the reserved broth-flour mixture and the lemon juice. Bring to a simmer and cook, stirring, until the sauce is thickened (about 5 mins.). Stir in the tarragon, parsley, butter, and capers. Pour the sauce over the chicken, and serve with a light salad or pasta. Enjoy!!

"A thankful attitude releases so much joy in your life. Wherever you go, give thanks to God."

I am very grateful for YOU, Dear Readers!!!

Love,

MM

Pumpkin Gingersnap Pie

This will be the grande finale to my feast I am making next Friday night for the Taylors!
(serves 8)

8 oz. gingersnaps (about 24 small cookies)
4 T. melted Kerrygold* butter
1&1/2 cups pumpkin puree
3/4 cup plus 2 T. Sugar in the Raw*, divided
3 large eggs, separated
1 t. pumpkin pie spice
1/4 t. sea* salt
1 cup evaporated milk

Preheat oven to 350. Pulse gingersnaps in a food processor to small crumbs (or put them in a large zip lock bag and roll them with a rolling pin or can*). Drizzle in butter and pulse until crumbs form small clumps. Press crumbs gently across the bottom and sides of a 9" pie pan. Bake for 8-10 mins., until fragrant. Let cool completely. In a mixing bowl., blend pumpkin, 3/4 cup sugar, egg yolks, spice blend, and salt until smooth. Stir in evaporated milk. In the bowl of a stand mixer, whip egg whites until soft peaks form. Slowly sprinkle in 2 T. sugar, beating continuously, until stiff glossy peaks form. Stir a dollop of egg whites into pumpkin mixture. Using a broad spatula, gently fold in remaining egg whites just until no white streaks remain. Pour filling into pie shell and bake for 1 hour, or until a knife inserted in the center comes out clean. Turn oven off and leave the door ajar to let the pie cool for 30 mins. Cool to room temp before refrigerating, and chill for several hours (up to one day) before serving. Sounds good to me - Hope they like it!!

"We change when the pain of staying the same is greater than the pain of changing."

Have FUN today!!

Love,

MM

Slow Cooker Whole Grain Bread!!

Who Knew??
(serves 10)

2 t. honey
1&1/2 t. active dry yeast
1&2/3 cups lukewarm water
1&1/2 cups all-purpose flour
3/4 cup whole wheat flour
3/4 cup rye flour
1/3 cup steel-cut oats
1 t. kosher salt
Parchment paper
Cooking spray (again, I use coconut oil spray*)
Kerrygold* butter, softened, for serving

Line a 6 qt. slow cooker with parchment paper, and coat with cooking spray. Stir honey and yeast with the water in a small dish until yeast dissolves. Let stand 10 mins.: yeast should be bubbly and foamy. Combine four, oats, and salt in a large bowl. Stir yeast mixture into dry ingredients until dough forms. Transfer to lightly flour surface and knead 3 or 4 times, until dough is cohesive and smooth. Form into a ball. Place dough in the slow cooker, cover, and cook on high until instant read thermometer inserted into the center resisters 200, 2-3 hours. Position rack 6" from broiler and prepare broiler for high heat. Place bread under broiler until golden brown and crisp (watch carefully*), about 2 mins. Cool on a wire rack, slice, and serve with softened butter, and a sigh of contentment!!


"Working hard for something we don't care about is called stress; working hard for something we love is called passion!"

Happy Friday, Friends!!

Love,

MM

Turkey, Brie, and Cranberry Grilled Cheese

"Sweet and salty - mmmmmmm. Bliss in every bite!!!! I think this will become my fav. fall indulgence.
(makes 1 sammie)

2 slices sourdough bread
Kerrygold* butter, softened
2-3 thinly sliced applewood* smoked turkey (all natural - no nitrites or 'traits*)
1 T. cranberry jam
3 thin slices of Brie cheese

Spread the "outside" of the bread with the softened butter. Between the slices layer Brie, cranberry jam, and turkey. Brown on the stovetop in a skillet or grill pan just like a regular grilled cheese til both sides are toasty light brown. I would serve Lay's potato chips with this*.

"Don't let your happiness depend on something you may lose."

Have FUN today. Make a phone call to a long lost friend to check in. Sing in the rain. Be THANKFUL!!

Love,

MM

Kitchen Sink Eggs with Veggies

Let your microwave work its magic with eggs in a mug!!
(serves 1)

12 oz. mug
Cooking spray (I use coconut oil*)
1/2 cup shredded cheese - your choice
2 eggs, lightly beaten to combine*
1 cup assorted mixed veggies, such as diced and seeded tomato, finely chopped spinach,
     1/2" sliced trimmed fresh asparagus, and thawed frozen petite* peas
1/4 t. kosher salt
5 grinds of pepper

Coat inside of the mug with the cooking spray. Combine all of the ingredients in a bowl; mix well and pour into mug. Cover and microwave until eggs are full cooked, stirring halfway through, about 3&1/2 mins. Serve with buttered whole grain toast* and orange slices*.

"You never know how strong you are, until being strong is your only choice..." ~ Bob Marley

Have FUN today!!!!

Love,

MM

Steak and Guinness Pie

Does this say Autumn and November or what??
(6 servings)

1&1/2 lbs. boneless chuck roast, cubed
Kosher* salt and freshly* ground pepper
3 T. flour
1 T. EVOO
1 sweet* onion, peeled and diced
1 organic* carrot, peeled and chopped
4 slices celery, diced
1/4 cup small crimini* mushrooms, halved
2 t. fresh rosemary leaves, chopped
1 t. fresh thyme
1 bay leaf
1 bottle Guinness
1 low sodium* beef bullion cube
2 cans fire-roasted* chopped tomatoes
2 pie crusts
1 egg, beaten

Season the beef with S&P to taste. Sprinkle with flour and toss until coated. Heat the oil in a Dutch oven over med.-high heat. Cook the meat until well browned. Add the onion, and fry for another min.
Then add the celery, carrots, mushrooms, and herbs. Cook 5 mins. then add the Guinness, bullion cube, and diced tomatoes. Bring to a boil, stir well, and simmer for 2 hours or until the meat is tender and the sauce is thickened. For the pie, preheat the oven to 375. Roll out one of the pie crusts into the bottom of a large deep dish pie pan, making sure the crust hangs over the edge. Put the meat stew into the pie shell. Roll out the remaining crust and place over the top, folding it over the edges and crimping. Poke a few holes into the pastry, and brush with top with the beaten egg. Place on a rimmed baking sheet and bake for 45 mins. or until. golden and bubbling. Let cool for 10 mins. before serving. Enjoy!!

"Faith is the bridge between where I am, and the place God is taking me."

Have FUN today!!!

Love,

MM

Citrus Herb-Rubbed Roast Chicken with Lemon-Garlic Broccoli Toss

"This roasted chicken gets a phytonutrient-packed rub of herbs, garlic, and lemon zest, setting the stage for a scrumptiously healthy weeknight meal, and the broccoli is a tasty side that's one-dish easy." This is s lemon lover's meal!! And, to complete it, you can make the sweet potatoes from yesterday's post.
(both serve 6)

Citrus Chicken:
1 T. lemon-pepper seasoning (or use Mrs. Dash's if you don't want salt*)
1 T. minces fresh thyme
2 T. minces fresh flat-leaf* parsley
2 T. EVOO
1 lemon, zested and sliced
10 cloves garlic, peeled and divided
1 (5 lb.) roasting chicken
Cooking spray (I use coconut oil*)
2 cups water
1 cup low sodium* chicken broth
Kosher* salt and freshly* ground pepper

Broccoli Toss:
2 T. EVOO
3 cups broccoli florets
1 clove garlic, minced
1 lemon, zested and juiced
2 T. toasted pine nuts

To make the chicken: Heat oven to 375. In a bowl, mix first 5 ingredients. Mince 2 garlic cloves; add to bowl. Loosen chicken skin gently with your fingers. Spread herb mixture under skin. Coat chicken with cooking spray; place on rack in roasting pan. Pour in two cups of water. Add lemon slices and remaining garlic to pan. Roast 1&1/2 hours or until temp. of the thickest part of the thigh is 165. Transfer chicken to platter and tent with foil*. Scape up brown bits in pan. Skim and discard fat; transfer juices to a pot. Add broth and roasted garlic. Simmer 5 mins. Season with S&P. Serve with chicken.

To make broccoli toss: In a skillet over med. heat., combine first 3 ingredients and enough water to measure 1/4" up pan. Cover and cook 3 mins. Uncover; add 1 T. lemon juice. Cook 3 mins. Toss with 1/2 t. lemon juice and pine nuts.

"Wisdom reposes in the heart of the discerning."

Have FUN today!!

Love,

Machete Milletti

Twice-Baked Brown Butter Sweet Potatoes

These sweet spuds are infused with browned butter to give them a rich nutty flavor, and they are SO good for you!!
(serves 6)

4 large sweet potatoes, baked
3 T. Kerrygold* butter
2 T. minced scallions
1/2 t. minced fresh thyme
6 T. shredded sharp* cheddar cheese

Halve the potatoes lengthwise. Scoop out flesh, leaving 1/4" thick walls. Discard two skins. In a small pot, cook butter 3 mins. or until golden and smells nutty. Heat oven to 375. Mash potato flesh with butter, scallions, and thyme: fill potato skins Place on a rimmed baking sheet. Sprinkle with cheese. Bake 15 mins.

"God not only sees where you are, He sees where you can be."

This is the Day that The Lord Hath Made. We will rejoice and be GLAD in it!!

Love,

MM

Jolly Jack O' Lantern Cake Pops

Happy Halloween!!!
(serves 12)

1 (19 oz.) package macaroons
4 oz. cream cheese, softened*
1 cup white candy melting wafers
2 T. shortening
2/3 cup orange decorating sugar
1 piece fruit leather
Black food coloring
12 lollipop sticks

In a food processor, pulverize macaroons. Add cream cheese; pulse until ball forms. Shape into 12 smaller balls. Chill 20 mins. Melt wafers as package directs, adding shortening. Dip the lollipop sticks 1/4" into balls. Chill 5 mins. Dip balls into melted wafers; coat with sugar. Let sit until firm. Brush fruit leather with food coloring. Cut out eyes and mouths; attach with melted wafers.

"Gratitude is the single most important ingredient to living a successful and fulfilled life."

Have a SAFE and FUN Halloween. Hope you get lots of TREATS today!!

Love,

MM

German Cheese Soup

Rainy days are GREAT Soup Days!!
(serves 4)

4 T. Kerrygold* butter
1/2 T. onion powder
2 cloves of garlic, minced
2 T. flour
14 oz. veg. stock
1 cup heavy cream
1&1/4 cup Riesling wine
1 Hillshire Farm Polska Kielbasa, cut into 1" pieces
12 oz. med. cheddar cheese, shredded
Fresh snipped chives*, for garnish

In a med. sauce pan on low heat, melt butter then add onion powder and garlic and sauté for 1-2 mins. or until garlic is fragrant. Add flour and whisk, cooking until flour is golden brown. Add veggie stock and heavy cream, stirring until no lumps remain. Then add Riesling and Kielbasa, and bring to a boil.
Once boiling reduce to a simmer and simmer for 15-20 mins. or until slightly thickened. Add in cheese a half cup at a time, stirring until completely melted each time. Serve warm topped with chives and crusty bread.

"The storms of life prove the strength of our anchor."

Happy Friday, Friends!!!

Love,

MM

BBQ Joe Sliders

I made these yesterday (and gave some to Lexie), and they were DELISH!!
(16 servings)

1 T. Kerrygold* butter
1/2 sweet onion*, finely diced
1 lb. ground beef* (or you can use ground turkey)
1 package McCormick Sloppy Joe Seasoning Mix (I used Safeway's brand*)
1 can (6 oz.) tomato paste (I like using paste in a tube*)
1&1/4 cups water
1/4 cup bbq sauce (I used Stubbs*)
16 slider buns* (or 8 reg. hamburger rolls)
Dill pickles chips

Melt butter in a large skillet. Saute onions til soft. Add ground beef, crumble, and cook til no longer pink. Drain. Put burger and onion mixture into a med. saucepan. Stir in remaining ingredients through bbq sauce until well mixed. Bring to a boil. Reduce heat to low; cover and simmer 10 mins. Serve bbq joes on slider buns with dill chips.


"Happiness is not the absence of problems, it's the ability to deal with them." ~ Steve Maraboli

Have FUN today!!!!

Love,

MM

Pumpkin Steamers

Top off these delightful drinks with a dash of pumpkin pie spice atop luscious whipped cream. This one is for YOU, LL!!
(serves 2)

1/4 cup heavy cream
1 t. Sugar in the Raw*
1 cinnamon-apple herbal tea bag
1 cup half and half
1/2 cup canned pumpkin puree
3 T. packed light brown sugar
2 t. pumpkin pie spice
Whipped cream

Bring a small pot of water to a boil. In a med. bowl, using an electric mixer on high, whip cream with sugar until soft peaks form. In a heatproof cup, pour 1 cup boing water over tea bag. Steep for 3 mins. In a large measuring cup, mix half and half, pumpkin, brown sugar, and pumpkin pie spice. Microwave on high until hot, about 2 mins. Whisk in tea. Pour into mugs and top with whipped cream and a dash more pumpkin pie spice.

"Where is your focus today?"

Don't forget to laugh and have FUN!!

Love,

MM

Ginger-Cider Cheesecake with Cranberry Glaze!!

Hooooey!! Note: tho this one won't keep you in the kitchen for hours, but it does need time to chill. Best made the night before so it has plenty of time to set.
(serves 12)

Cheesecake:
30 gingersnaps (7 oz.), plus more for topping
1/4 cup Kerrygold* butter, melted
1/2 cup plus 1 T. Sugar in the Raw*
3 8 oz. packages cream cheese, softened
1/2 cup packed brown sugar
3 T. all-purpose flour
1/2 cup apple cider
3 eggs, lightly beaten
1/4 cup finely chopped candied ginger
2 T. grated fresh ginger
Fresh sage leaves, for garnish (optional)

Cranberry Glaze:
1 cup apple cider
1 cup cranberries
1/4 cup Sugar in the Raw*

Preheat oven to 350. For crust, place the 30 gingersnaps in a food processor; process until fine. Add butter and the 1 T. sugar; process until combined. Press mixture into bottom and 1&1/2" up the side of a 9" springform pan; set aside. For filling, in a large bowl beat cream cheese, the remaining sugar, brown sugar, and flour with an electric mixer til smooth. Beat in cider until just combined. Stir in eggs, candied ginger, and fresh ginger. Pour into crust-lined pan. Arrange additional gingersnaps over top. Place on a rimmed baking sheet. Bake 45 to 50 mins. or until edges puff and center is nearly set. Cool in pan on a wire rack 15 mins. Use a knife to loosen cheesecake from sides of pan. Cool completely. Cover. Chill 3-4 hours or ideally overnight in fridge before serving. To serve spoon Cranberry Glaze over cheesecake. Sprinkle with fresh sage leaves, if desired.

Cranberry Glaze: In a small saucepan combine the three ingredients. Bring to boiling, stirring to dissolve sugar; reduce heat. Boil gently, uncovered, 25 mins. or until syrupy. Cool.

"Love beats lectures every time."

Have FUN out there today and dance in the sunshine!!!

Love,

MM

Pumpkin Stuffed with Pancetta and Gruyere

I saw this one in the paper yesterday, and deemed it seasonal worthy!!
(serves 2-4)

1 med. leek, rinsed well*, quartered lengthwise, and chopped
1 T. EVOO
2 large garlic cloves, minced or pressed
1 pumpkin, about 3 lbs.
Kosher* salt and freshly* ground pepper
1/4 lb. pancetta or uncured* bacon, cooked until crisp, drained, and chopped
1/4 lb. good whole grain or white bread, cut into 1/2" chunks
1/4 lb. Gruyere cheese, grated
1/4 cup fresh chives, chopped
1 T. fresh thyme leaves
1/3 cup heavy cream, half and half, or stock

Center a rack in the oven and preheat to 350. Line a shallow baking pan with parchment paper. In a sauté pan over med.-low heat, cook the leek in the olive oil until soft. Add the garlic and cook another min. or two. Turn off heat. With a sharp, sturdy knife, cut a cap in the top of the pumpkin large enough to get your hand through, as if you were carving a jack-o'-lantern. Scoop out the seeds and strings. Sprinkle the inside generously with S&P. Toss the remaining ingredients together in a bowl. Add leeks and garlic. Season with pepper. Taste to see if you need to add salt. Pack the mixture into the pumpkin. Depending on the size of the pumpkin, you might have too much or too little to fill to the top. Put the cap on the pumpkin and bake for about 1&1/2-2 hours, until the stuffing is bubbling and the flesh of the pumpkin is tender when pierced with a fork. If there is excess liquid under the top, remove the cap and bake for 15 mins. more. Carefully transfer to the table, and serve by slicing or scooping out the filling and pumpkin together.

"The past is a place of reference, not a place of residence."

Have FUN today!!!

Love,

MM

Ginger Beef Noodle Soup

With a forecast of rain for today, I thought this fills the bill o' fare. Fresh ginger (LOVE IT) and Thai chili sauce give this soup Asian flavor in a flash - it's ready in just 30 mins.!!
(serves 4)

1 lb. flank steak or filet mignon*
1/4 t. kosher* salt
1/4 t. freshly* ground pepper
Cooking spray (I use coconut oil cooking spray*)
2 cups water
2 cans (14&1/2 oz. each) low sodium chicken broth
1 T. grated, peeled fresh ginger
1 T. bottle Thai-style chili sauce
4 oz. thin spaghetti, broken into thirds
1/2 cup chopped sweet red pepper
4 oz. snow peas, about 1&1/4 cups
1 cup packaged shredded carrots
2 scallions, sliced, 1/2 cup
1/4 cup chopped fresh basil

With a thin, sharp knife, cut steak into 1/4" slices, then cut slices crosswise into 1" pieces. In a bowl, toss steak with S&P. Coat a large pot with cooking spray; heat over med.-high heat. Add steak in 2 batches; cook stirring, until browned, 2-3 mins. With a slotted spoon, transfer steak to a plate; reserve. In the same pot, combine water, broth, ginger, and chili sauce; bring to a boil. Add pasta and chopped red pepper; reduce heat to med.-low. Cook until pasta is almost tender, about 6 mins., adding the snow peas and carrots during the last 2 mins. of cooking time. Stir in beef with any accumulated juices; cook until beef is just heated through, about 2 min. Remove from heat. Stir in scallions and basil.

"Use your voice for kindness, your ears for compassion, your hands for charity, your mind for truth, and your heart for love."

And, Thank God for your multiple blessings today!!

Love,

MM

Cran-Apple Smoked Turkey Sliders

Who doesn't like a great slider? And, these sound Delish to me!!
(serves 4)

8 slider buns, halved
4 oz. smoked cheddar cheese, shredded
8 t. light* mayo.
8 oz. all natural* applewood smoked turkey
4 oz. thinly sliced Granny Smith apple
3 T. whole berry cranberry sauce
1/4 t. freshly ground black pepper

Preheat broiler to high. Place rolls, cut sides up, on a baking sheet. Divide cheese evenly among roll bottoms. Broil 1 min. or until rolls are toasted and cheese melts. Spread cut side of each roll top with 1 t. mayo. Layer turkey, apple slices, and cranberry sauce on roll bottoms. Sprinkle evenly with pepper. Lay on roll tops. I would serve these with Lay's Potato Chips*.

"If you judge people, you have no time to love them. If we have no peace, it is because we have forgotten that we belong to each other." ~ Mother Teresa.

Have FUN today!!

Love,

MM

Savory Mini Cheese Balls

These sound so good and cute + mini effort is involved!
(makes 12 servings)

1&1/2 pkgs. (8 oz. each) cream cheese, softened
2 T. toasted sesame seeds
1 t. poppy seeds
2 cloves garlic, minced
2 T. finely chopped fresh flat-leaf* parsley
2 t. chopped fresh thyme leaves
1 t. finely chopped fresh rosemary
1/4 cup finely chopped dried cranberries
2 T. finely chopped pecans

Cut cream cheese into 6 pieces; roll each into a ball. Combine sesame seeds, poppy seeds, and half the garlic in a small bowl. Mix herbs and remaining garlic in a separate small bowl. Combine cranberries and nuts in a third bowl. Roll 2 cheese balls in sesame seed mixture. 2 balls in herb mixture, and remaining cheese balls in nut mixture. Serve with your fav. crackers, and Granny Smith apple wedges*.

"The words you speak will become your reality."

Happy Friday Friends!!

Love,

MM

Cheesy Hash Brown Potato Soup

Using store-bought hash browns and lots and lots of cheese you end up with a thick soup that really warms ya up. This one will become of your "new incarnation of potatoes" favs., I'll bet!!
(serves 6-8)

1 (30 oz.) bag frozen shredded hash browns, or make your own if you feel ambitious!
1 (10 oz.) can condensed cream of chicken soup (get the most "heart friendly" one you can find*)
4 cup low sodium* chicken broth
2 cups sharp* cheddar, grated, plus more for serving
1/2 cup cream cheese with chives*, softened
1/2 cup sour cream
1 t. onion powder
1/2 t. dried oregano
Kosher salt and freshly ground pepper, to taste
Garlic* croutons, garnish
Crumbled uncured* bacon, garnish

Combine chicken broth and hash browns in a large pot of Dutch oven over med.-high heat, and bring to a boil. Reduce heat to med. and stir in chicken soup, cheddar cheese, and onion powder. Season generously with S&P, and cook for 10-15 mins. Stir in sour cream and cream cheese, and cook until completely incorporated, then blend everything together with an emersion blender (or leave as is). Transfer to serving bowls, and top with oregano, croutons, bacon, and more cheese.

"The whole of life, from the moment you were born til the moment you die, is a process of learning."

Have FUN today!!!

Love,

MM

Fork and Knife Roasted Veggies

I LOVE the sweetness that roasting veggies brings out!! And, this preparation adds a lil' kick to 'em! This is one to consider adding to your holiday feasts. As always, the asterisk* denotes changes I have made.
(serves 8)

2 small acorn squash,  or 1 small kabocha (skin left on), cut into 3" wedges (3 lbs.)
1 small head of cauliflower, separated into large florets (1 lb.)
24 crimini or button mushrooms, halved* (24 oz.)
8 oz. Brussels sprouts, halved
2 small sweet* onions, cut into quarters, stem ends left intact
1/2 cup EVOO, divided
3*-4 t. honey
2 t. white balsamic vinegar
2 cloves of garlic, minced (2 t.)
1 t. spicy seasoning mix such as a bbq rub or Cajun seasoning
Kosher* salt and freshly* ground pepper
Parchment paper or cooking spray

Preheat the oven to 350. Line 2 rimmed* baking sheets with parchment paper or coat with cooking spray. Toss together veggies with 1/4 cup oil in a large bowl. Spread out in a single layer* on the two prepared baking sheets, and roast 10-15 mins. or until veggies begin to brown. Flip veggies over with tongs, and roast 10-15 mins. more. Stir together the remaining oil, honey, vinegar, and garlic in a small bowl. Remove baking sheets from oven. Flip veggies, and daub with honey mixture, sprinkle with seasoning mix, and season with S&P. Roast 5 mins. more or until glistening and browned.

"If you have the chance to do something that might make you happy - take it!!!!"

Love,

MM