"To call this popcorn addictive is an understatement. It hits optimal levels of sweet, salty, and spicy!"
(makes 12 servings)
Nonstick veg. oil spray
8 cups popped plan popcorn (from 1/2 cup kernels)
3/4 cup sugar
1/4 cup water
1/4 cup Frank's Red Hot Original Sauce
3 T. unsalted Kerrygold* butter, cut into pieces
1 t. kosher salt
1/2 t. baking soda
1/4 t. cayenne pepper
Preheat oven to 300. Line a rimmed baking sheet wit parchment paper. Lightly coat parchment and a large bowl with spray; add popcorn to bowl. Set baking sheet aside. Bring sugar and water to a boil in a med. saucepan over med.-high heat, stirring to dissolve sugar. Boil, swirling pan occasionally, until caramel is a deep amber color, 10-12 mins. Remove from heat; stir in hot sauce and butter (mixture will bubble vigorously). Return to a boil and cook another 3 mins. Remove from heat; stir in salt, baking soda, and cayenne Working quickly (and carefully - caramel will be very hot), pour caramel mixture over popcorn and toss to coat. Spread out popcorn on prepared baking sheet and bake, tossing once, until dry, 15-20 mins. Let cool. You can make this 4 hour before THE GAME tomorrow, and store in an airtight container to keep out moisture.
"You don't have to figure out how it's going to happen. It may not work on paper; there may not be a logical solution. In the natural, you don't see a way, but that's not your job. Your job is to believe."
Have FUN today, and Happy Birthday, Peggy Perry!!!!
Love,
MM
Saturday, January 31, 2015
Friday, January 30, 2015
Sweet and Spicy Grilled Cheese Sammies
"This is what your basic childhood fav. wants to be when it grows up. It reminds you why you loved grilled cheese as a kid, but makes you glad you're an adult!"
(serves 4)
2 t. canola oil
1 large red onion, finely diced (about 2 cups)
Kosher* salt and freshly* ground pepper
2 oz. sharp cheddar, thinly sliced
8 slices bread of your choice*
3 oz. pepper Jack cheese, thinly sliced
1 large or med. ripe beefsteak or hothouse tomatoes, sliced
Cooking spray
Heat the oil in a large nonstick skillet over med. heat. Add the onion and cook, stirring, until golden and the edges are browned, 10-12 mins. Season with S&P. Divide the cheddar cheese between 4 slices of the bread. Spread 1 T. of the caramelized onions on top of the cheddar, then top with the pepper Jack. Place 1 large or 2 med. slices of tomato and the other slice of bread on top. Clean and dry the skillet, then coat with cooking spray and heat over med.-high heat until hot. Place one of the sammies in the skillet and weigh down with a heavy skillet or plate. Lower the heat to med.-low and grill until the underside is a deep brown but not burnt and the cheese is partially melted, 5-6 mins. Flip and grill the other side until it's nicely colored, another 4-5 mins. Slice in half and serve hot. Repeat with the other sandwiches.
"There is a lot that is good in your life. Don't take it for granted."
Happy Friday!!!
Love,
MM
(serves 4)
2 t. canola oil
1 large red onion, finely diced (about 2 cups)
Kosher* salt and freshly* ground pepper
2 oz. sharp cheddar, thinly sliced
8 slices bread of your choice*
3 oz. pepper Jack cheese, thinly sliced
1 large or med. ripe beefsteak or hothouse tomatoes, sliced
Cooking spray
Heat the oil in a large nonstick skillet over med. heat. Add the onion and cook, stirring, until golden and the edges are browned, 10-12 mins. Season with S&P. Divide the cheddar cheese between 4 slices of the bread. Spread 1 T. of the caramelized onions on top of the cheddar, then top with the pepper Jack. Place 1 large or 2 med. slices of tomato and the other slice of bread on top. Clean and dry the skillet, then coat with cooking spray and heat over med.-high heat until hot. Place one of the sammies in the skillet and weigh down with a heavy skillet or plate. Lower the heat to med.-low and grill until the underside is a deep brown but not burnt and the cheese is partially melted, 5-6 mins. Flip and grill the other side until it's nicely colored, another 4-5 mins. Slice in half and serve hot. Repeat with the other sandwiches.
"There is a lot that is good in your life. Don't take it for granted."
Happy Friday!!!
Love,
MM
Thursday, January 29, 2015
Panko Crusted Spinach and Artichoke Dip
Perfect for Sunday's crowd of cheering fans, or, matter of fact - ANYTIME!!
(serves 12-18)
1 pkg. frozen chopped spinach
1 can(s) artichoke hearts, drained and chopped
1 can(s) small white beans, drained and rinsed*
2 cloves of garlic, minced
1 cup cream cheese with chives*, room temp.
2 cups asiago cheese, grated
3/4 cup sour cream
1/2 cup mayo. not light*
1 t. lemon rind, grated
1 pinch Kosher* salt and freshly ground* pepper
Cooking spray
3 T. panko bread crumbs
Defrost the spinach and squeeze the water out (use a clean kitchen towel*). Combine the spinach with the grated cheese, artichokes, and beans in a large bowl. Place mixture in a food processor and pulse together until well combined, but don't over mix. Mix with the remaining ingredients down through S&P. Lightly spray a 2 qt. baking dish then fold in the mixture. Top with panko crumbs and bake in a preheated 375 oven uncovered for 25 mins. Serve immediately with pita chips, crackers, or crostini.
Editor's note: to the Southwestern Slaw (yesterday's blog) I added chopped baby bok choy = DELISH!!!!!
"Always Protect your Team. No whining, No complaining, No excuses. Be Early!" ~ Pete Carroll
Have FUN today!!!
Love,
MM
(serves 12-18)
1 pkg. frozen chopped spinach
1 can(s) artichoke hearts, drained and chopped
1 can(s) small white beans, drained and rinsed*
2 cloves of garlic, minced
1 cup cream cheese with chives*, room temp.
2 cups asiago cheese, grated
3/4 cup sour cream
1/2 cup mayo. not light*
1 t. lemon rind, grated
1 pinch Kosher* salt and freshly ground* pepper
Cooking spray
3 T. panko bread crumbs
Defrost the spinach and squeeze the water out (use a clean kitchen towel*). Combine the spinach with the grated cheese, artichokes, and beans in a large bowl. Place mixture in a food processor and pulse together until well combined, but don't over mix. Mix with the remaining ingredients down through S&P. Lightly spray a 2 qt. baking dish then fold in the mixture. Top with panko crumbs and bake in a preheated 375 oven uncovered for 25 mins. Serve immediately with pita chips, crackers, or crostini.
Editor's note: to the Southwestern Slaw (yesterday's blog) I added chopped baby bok choy = DELISH!!!!!
"Always Protect your Team. No whining, No complaining, No excuses. Be Early!" ~ Pete Carroll
Have FUN today!!!
Love,
MM
Wednesday, January 28, 2015
Southwestern Slaw
Man, I LOVE sweet and juicy crunch of jicama!!
(serves 12)
1 med. jicama, peeled and sliced into thin strips (about 3 cups)
1/4 cup red cabbage, cored and thinly sliced (about 5 cups)
1 small red onion, cut in half and thinly sliced into half moons
1/2 cup chopped fresh cilantro leaves
1/4 cup light* mayo.
1/2 cup lowfat buttermilk
1 T. fresh lime juice
Kosher* salt and freshly ground pepper, to taste
In a large serving bowl, toss together the jicama, cabbage, onion, and cilantro. In a small bowl, whisk together the mayo., buttermilk, and lime juice, and season with S&P. Pour the dressing over the veggies and toss to coat. This will keep in the fridge in an airtight container for about 3 days.
Editor's note: I am making this today!!!
"Always believe that something wonderful is about to happen".
Have FUN today!!!!!!
Love,
MM
(serves 12)
1 med. jicama, peeled and sliced into thin strips (about 3 cups)
1/4 cup red cabbage, cored and thinly sliced (about 5 cups)
1 small red onion, cut in half and thinly sliced into half moons
1/2 cup chopped fresh cilantro leaves
1/4 cup light* mayo.
1/2 cup lowfat buttermilk
1 T. fresh lime juice
Kosher* salt and freshly ground pepper, to taste
In a large serving bowl, toss together the jicama, cabbage, onion, and cilantro. In a small bowl, whisk together the mayo., buttermilk, and lime juice, and season with S&P. Pour the dressing over the veggies and toss to coat. This will keep in the fridge in an airtight container for about 3 days.
Editor's note: I am making this today!!!
"Always believe that something wonderful is about to happen".
Have FUN today!!!!!!
Love,
MM
Tuesday, January 27, 2015
Salmon Cakes with Ginger-Sesame Sauce
A modern take on salmon croquettes, and the sauce is also fantastic as a dip for raw veggies - esp. snow peas.
(serves 6)
For the salmon cakes:
6 slices whole-wheat sandwich bread
2 15 oz. cans wild caught* salmon, drained and picked over for skin and bones
2 large eggs, lightly beaten
5 scallions (white and green parts)
1/2 cup canned water chestnuts, drained and finely chopped
1/4 cup finely chopped fresh cilantro
1/2 t. freshly ground black pepper
3 t. EVOO
For the ginger-sesame sauce:
1/2 cup plain nonfat yogurt or 6 T. plain Greek-style nonfat yogurt
2 T. light* mayo.
1&1/2 T. peeled and grated fresh ginger
1 t. toasted sesame oil
1 t. Ponzu Citrus Sauce* or low-sodium soy sauce
To make the salmon cakes: Remove the crust from the bread, tear into pieces, and process in a food processor until you get fine bread crumbs. In a large bowl, flake apart the salmon with a fork. Add the eggs and mix well. Finely chop 4 of the scallions and add to the bowl. Add the water chestnuts, cilantro, pepper, and the bread crumbs, and mix well. Shape into 12 patties. In a large nonstick skillet, heat 1&1/2 t. of the oil over med.- heat. Add 6 patties and cook for 5 mins. on each side. Transfer the cooked patties to a plate, and cover with foil to keep warm. Add the remaining oil to the pan, and cook the rest of the patties. Chop the last scallion. Serve the salmon cakes with the sauce on the side, garnished with the scallion.
To make the sauce: If using regular yogurt, place the yogurt in a strainer lined with a paper towel. Set the strainer over a bowl and let drain and thicken for 30 mins. Place the drained or Greek-style yogurt in a small bowl. Add the rest of the ingredients and whisk until smooth.
"I have learned that I still have a lot to learn."
Have FUN today!!
Love,
MM
(serves 6)
For the salmon cakes:
6 slices whole-wheat sandwich bread
2 15 oz. cans wild caught* salmon, drained and picked over for skin and bones
2 large eggs, lightly beaten
5 scallions (white and green parts)
1/2 cup canned water chestnuts, drained and finely chopped
1/4 cup finely chopped fresh cilantro
1/2 t. freshly ground black pepper
3 t. EVOO
For the ginger-sesame sauce:
1/2 cup plain nonfat yogurt or 6 T. plain Greek-style nonfat yogurt
2 T. light* mayo.
1&1/2 T. peeled and grated fresh ginger
1 t. toasted sesame oil
1 t. Ponzu Citrus Sauce* or low-sodium soy sauce
To make the salmon cakes: Remove the crust from the bread, tear into pieces, and process in a food processor until you get fine bread crumbs. In a large bowl, flake apart the salmon with a fork. Add the eggs and mix well. Finely chop 4 of the scallions and add to the bowl. Add the water chestnuts, cilantro, pepper, and the bread crumbs, and mix well. Shape into 12 patties. In a large nonstick skillet, heat 1&1/2 t. of the oil over med.- heat. Add 6 patties and cook for 5 mins. on each side. Transfer the cooked patties to a plate, and cover with foil to keep warm. Add the remaining oil to the pan, and cook the rest of the patties. Chop the last scallion. Serve the salmon cakes with the sauce on the side, garnished with the scallion.
To make the sauce: If using regular yogurt, place the yogurt in a strainer lined with a paper towel. Set the strainer over a bowl and let drain and thicken for 30 mins. Place the drained or Greek-style yogurt in a small bowl. Add the rest of the ingredients and whisk until smooth.
"I have learned that I still have a lot to learn."
Have FUN today!!
Love,
MM
Monday, January 26, 2015
Crabby Football Cheese Spread
Made into the shape of a football - it'll be a VERY tasty addition to your fare for Sunday!!
(no serving size given, but you can easily double the recipe)
1 pkg (8 oz.) cream cheese with chives*, room temp.
2 cup sharp cheddar, shredded
1 cup provolone, shredded
1/4 cup parmesan, grated
1/2 cup ricotta
1//4 cup sour cream
1 med. sweet* onion, finely chopped
1/2 t. garlic powder (I would use Johnny's Garlic Seasoning*)
1 t. freshly squeezed lemon juice
1 cup canned crabmeat, flaked, and drained (check for shells*)
1 t. prepared horseradish
1/2 cup cocktail sauce
Pretzel sticks and assorted crackers/veggies
In a large mixing bowl, beat cream cheese, ricotta, sour cream, lemon juice, garlic powder, and horseradish till smooth. Add remaining ingredients through cocktail sauce; mix well. Cover and refrigerate overnight. Form in the shape of a football on a serving platter. Place pretzels on top for faces. Serve with crackers, cut veggies, and a big o' smile!!
"Be with those that bring out the best in you not the stress in you!"
Have FUN in the SUN today!!
Love,
MM
(no serving size given, but you can easily double the recipe)
1 pkg (8 oz.) cream cheese with chives*, room temp.
2 cup sharp cheddar, shredded
1 cup provolone, shredded
1/4 cup parmesan, grated
1/2 cup ricotta
1//4 cup sour cream
1 med. sweet* onion, finely chopped
1/2 t. garlic powder (I would use Johnny's Garlic Seasoning*)
1 t. freshly squeezed lemon juice
1 cup canned crabmeat, flaked, and drained (check for shells*)
1 t. prepared horseradish
1/2 cup cocktail sauce
Pretzel sticks and assorted crackers/veggies
In a large mixing bowl, beat cream cheese, ricotta, sour cream, lemon juice, garlic powder, and horseradish till smooth. Add remaining ingredients through cocktail sauce; mix well. Cover and refrigerate overnight. Form in the shape of a football on a serving platter. Place pretzels on top for faces. Serve with crackers, cut veggies, and a big o' smile!!
"Be with those that bring out the best in you not the stress in you!"
Have FUN in the SUN today!!
Love,
MM
Sunday, January 25, 2015
Spinach Salad with Tahini Vinaigrette
This salad's flavors tilt toward the Middle East. Be sure to prep the components in advance it can be thrown together at the last minute, as it wilts quickly.
(serves 6)
3 T. EVOO or toasted sesame oil*
2 T. each freshly* squeezed* lemon juice and tahini (sesame paste)
1 t. Aleppo pepper or 1/4 t. cayenne
About 1 t. kosher salt
1 t. each finely chopped fresh thyme leaves and honey
6 cups packed spinach leaves (from about 10 oz bunch of spinach, rinsed well and stems
removed
2 cups loosely packed wide organic* carrots (from 1-2 large carrots, peeled, then shaved with
a veg. peeler)
3/4 cup radishes, cut into small wedges
2 T. toasted sesame seeds
1&1/2 cups coarsely crushed pita chips
In a large bowl, whisk together oil, lemon juice, tahini, pepper, salt, thyme, and honey until smooth. Add spinach, carrots, radishes, sesame seeds, and pita chips and toss to dress evenly. Season with salt to taste and serve immediately.
"Spending quiet time with God will bring quiet rest."
Love,
MM
(serves 6)
3 T. EVOO or toasted sesame oil*
2 T. each freshly* squeezed* lemon juice and tahini (sesame paste)
1 t. Aleppo pepper or 1/4 t. cayenne
About 1 t. kosher salt
1 t. each finely chopped fresh thyme leaves and honey
6 cups packed spinach leaves (from about 10 oz bunch of spinach, rinsed well and stems
removed
2 cups loosely packed wide organic* carrots (from 1-2 large carrots, peeled, then shaved with
a veg. peeler)
3/4 cup radishes, cut into small wedges
2 T. toasted sesame seeds
1&1/2 cups coarsely crushed pita chips
In a large bowl, whisk together oil, lemon juice, tahini, pepper, salt, thyme, and honey until smooth. Add spinach, carrots, radishes, sesame seeds, and pita chips and toss to dress evenly. Season with salt to taste and serve immediately.
"Spending quiet time with God will bring quiet rest."
Love,
MM
Saturday, January 24, 2015
Southwestern Egg Rolls
A zippy twist:
(serves 6-8)
1 lb. ground beef
2 cups roasted* and charred* corn, frozen and thawed
1 15 oz. can black beans, rinsed and drained
10 oz. frozen spinach, thawed and squeezed dried
1/2 cup sharp* cheddar, shredded
4 oz. can mild chopped green chiles, drained
1 cup chopped green onions
1/4 cup chopped fresh cilantro
1 t. ground cumin
1/2 t. chili powder
1 t. kosher* salt
1/2 t. freshly* ground pepper
1/8*-1/4 t. cayenne red pepper
1 pkg. egg roll wrappers
2 beaten eggs
1/2 cup EVOO
Cooking spray
Cook ground beef in a skillet, crumbling. Drain fat and put into a large bowl. Combine all the ingredients (except the eggroll wrappers, eggs, oil, and spray) in the bowl with the beef, and mix well. Place 1/4 cup of the mixture or 1 heaping T. in the center of an egg roll wrapper. Fold bottom corner over the filling, fold both sides in towards the center over the filling and roll upwards tightly to seal. Using your finger, dip in the beaten eggs and dab corner to seal. Repeat with the rest of the wrappers and mixture. Lightly coat a baking sheet with cooking spray. Place egg rolls seam side down on sheet. Brush top of the egg rolls with oil. Bake in a preheated 425 oven for 5-7 mins. or until lightly browned. Pull baking sheet out and turn egg rolls over and bake for an additional 5 mins. Serve with sour cream, salsa, guacamole, or sauce of your choice.
"Show that God cares by lending a helping hand" today, and have FUN doing it!!
Love,
MM
(serves 6-8)
1 lb. ground beef
2 cups roasted* and charred* corn, frozen and thawed
1 15 oz. can black beans, rinsed and drained
10 oz. frozen spinach, thawed and squeezed dried
1/2 cup sharp* cheddar, shredded
4 oz. can mild chopped green chiles, drained
1 cup chopped green onions
1/4 cup chopped fresh cilantro
1 t. ground cumin
1/2 t. chili powder
1 t. kosher* salt
1/2 t. freshly* ground pepper
1/8*-1/4 t. cayenne red pepper
1 pkg. egg roll wrappers
2 beaten eggs
1/2 cup EVOO
Cooking spray
Cook ground beef in a skillet, crumbling. Drain fat and put into a large bowl. Combine all the ingredients (except the eggroll wrappers, eggs, oil, and spray) in the bowl with the beef, and mix well. Place 1/4 cup of the mixture or 1 heaping T. in the center of an egg roll wrapper. Fold bottom corner over the filling, fold both sides in towards the center over the filling and roll upwards tightly to seal. Using your finger, dip in the beaten eggs and dab corner to seal. Repeat with the rest of the wrappers and mixture. Lightly coat a baking sheet with cooking spray. Place egg rolls seam side down on sheet. Brush top of the egg rolls with oil. Bake in a preheated 425 oven for 5-7 mins. or until lightly browned. Pull baking sheet out and turn egg rolls over and bake for an additional 5 mins. Serve with sour cream, salsa, guacamole, or sauce of your choice.
"Show that God cares by lending a helping hand" today, and have FUN doing it!!
Love,
MM
Friday, January 23, 2015
Sherry Cream Shrimp
Ooooooooo la la!!!!
(serves 4)
4 T. Kerrygold* butter
1/2 lb. sliced white or crimini* mushrooms
1 large shallot, finely chopped
3 cloves of garlic, finely chopped
Kosher* salt and freshly* ground pepper
2 t. flour
1/3 cup sherry
3/4 cup cream
A few grates of fresh nutmeg
2 T. chopped fresh tarragon
1 T. EVOO
20 large or jumbo shrimp, peeled and deveined with tails on
Juice of a lemon (3 T.)
4 thick slices of good quality white bread, toasted and halved corner to corner
A small handful flat-leaf parsley, chopped
4 lemon crowns
In a medium saucepan, melt the butter over med. heat. Add the mushrooms and cook, stirring, until slightly browned, 5-6 mins. Add the shallot and garlic, season with S&P, and stir until softened, 2-3 mins. Stir in the flour until well incorporated. Stir in the sherry, and then the cream. When the sauce bubbles, reduce the heat to low and simmer until slightly thickened, about 1 min. Add the nutmeg and season. Stir in the tarragon. In a large skillet, heat the oil, one turn of the pan, over med.-high heat. When the oil ripples and starts to smoke add the shrimp and toss until they're just opaque in the centers, about 4 mins. Season, stir in the lemon juice and add the shrimp mixture to the pan with the mushroom sauce. Place the toast points on dinner plates. Top with the shrimp and mushroom sauce. Garnish with the parsley and lemon crowns.
"Cherish every moment and every person in your life."
And, have FUN today - it's Friday and our Hawks are going to the Superbowl!!!!!!!
We are 12's.
Love,
MM
(serves 4)
4 T. Kerrygold* butter
1/2 lb. sliced white or crimini* mushrooms
1 large shallot, finely chopped
3 cloves of garlic, finely chopped
Kosher* salt and freshly* ground pepper
2 t. flour
1/3 cup sherry
3/4 cup cream
A few grates of fresh nutmeg
2 T. chopped fresh tarragon
1 T. EVOO
20 large or jumbo shrimp, peeled and deveined with tails on
Juice of a lemon (3 T.)
4 thick slices of good quality white bread, toasted and halved corner to corner
A small handful flat-leaf parsley, chopped
4 lemon crowns
In a medium saucepan, melt the butter over med. heat. Add the mushrooms and cook, stirring, until slightly browned, 5-6 mins. Add the shallot and garlic, season with S&P, and stir until softened, 2-3 mins. Stir in the flour until well incorporated. Stir in the sherry, and then the cream. When the sauce bubbles, reduce the heat to low and simmer until slightly thickened, about 1 min. Add the nutmeg and season. Stir in the tarragon. In a large skillet, heat the oil, one turn of the pan, over med.-high heat. When the oil ripples and starts to smoke add the shrimp and toss until they're just opaque in the centers, about 4 mins. Season, stir in the lemon juice and add the shrimp mixture to the pan with the mushroom sauce. Place the toast points on dinner plates. Top with the shrimp and mushroom sauce. Garnish with the parsley and lemon crowns.
"Cherish every moment and every person in your life."
And, have FUN today - it's Friday and our Hawks are going to the Superbowl!!!!!!!
We are 12's.
Love,
MM
Thursday, January 22, 2015
Chicken Saltimbocca with Wilted Spinach
This sounds SO good to me!!
(serves 4)
4 boneless, skinless chicken breasts (8 oz. each) with the tenders removed
Kosher* salt and freshly* ground pepper
1 cup flour
8 large sage leaves
8 large, thin slices (about 4 oz. each) prosciutto di Parma
2 T. EVOO
2 T. Kerrygold* butter
4 cloves garlic, chopped
1 lb. baby spinach, stems removed*
Freshly grated nutmeg, to taste
1/2 lemon, juiced (2 T.)
Preheat oven to 175. cut each chicken breast in half horizontally to form 2 thin cutlets; place between 2 sheets of plastic wrap. Using a meat mallet, pound to 1/4" thickness. Season with S&P. Place the flour on a plate; dredge the chicken through on both sides, shaking off excess. Top each cutlet with 1 sage leaf, then wrap in 1 slice of prosciutto, tucking the ends under on the cut side of the chicken. In a large skillet, heat 1 T. oil (one turn of the pan), over med.-high heat. Add 1 T. butter; when it stops foaming, add half the cutlets, cut side up. Cook until the prosciutto is crispy and golden, 3-4 mins. per side. Transfer cutlets to a baking sheet and keep warm in the oven. Add the remaining 1 T. butter to the pan, and repeat with the remaining cutlets. Add the remaining 1 T. oil to the skillet. Add the garlic and stir until aromatic, about 1 min. Add the spinach; stir until wilted, 2-3 mins. Add the nutmeg and season. Douse the greens with the lemon juice. Divide the cutlets among 4 plates, and serve with the spinach.
"Love given reflects love received."
Have FUN today!!
Love,
MM
(serves 4)
4 boneless, skinless chicken breasts (8 oz. each) with the tenders removed
Kosher* salt and freshly* ground pepper
1 cup flour
8 large sage leaves
8 large, thin slices (about 4 oz. each) prosciutto di Parma
2 T. EVOO
2 T. Kerrygold* butter
4 cloves garlic, chopped
1 lb. baby spinach, stems removed*
Freshly grated nutmeg, to taste
1/2 lemon, juiced (2 T.)
Preheat oven to 175. cut each chicken breast in half horizontally to form 2 thin cutlets; place between 2 sheets of plastic wrap. Using a meat mallet, pound to 1/4" thickness. Season with S&P. Place the flour on a plate; dredge the chicken through on both sides, shaking off excess. Top each cutlet with 1 sage leaf, then wrap in 1 slice of prosciutto, tucking the ends under on the cut side of the chicken. In a large skillet, heat 1 T. oil (one turn of the pan), over med.-high heat. Add 1 T. butter; when it stops foaming, add half the cutlets, cut side up. Cook until the prosciutto is crispy and golden, 3-4 mins. per side. Transfer cutlets to a baking sheet and keep warm in the oven. Add the remaining 1 T. butter to the pan, and repeat with the remaining cutlets. Add the remaining 1 T. oil to the skillet. Add the garlic and stir until aromatic, about 1 min. Add the spinach; stir until wilted, 2-3 mins. Add the nutmeg and season. Douse the greens with the lemon juice. Divide the cutlets among 4 plates, and serve with the spinach.
"Love given reflects love received."
Have FUN today!!
Love,
MM
Wednesday, January 21, 2015
Italian Meatball Subs or Sliders
You can make these as a full length subs or cut into three sections and you've got sliders!
(makes 6 subs or 18 sliders)
1 lb. ground beef 80% or higher
1 lb. Italian pork sausage mild or hot (Johnsonville was recommended)
1/2 cup sweet* onion, finely* chopped
1 jar garden combination spaghetti sauce (or use your own*)
1 jar pizza sauce
6 hoagie rolls
6 slices smoked* provolone cheese
Preheat oven to 350. Combine ground beef, sausage, and onion in a large bowl. Use a 1/3 cup scoop amount of the meat mixture to form balls. You want them large because they will shrink. Place in a 13x9" baking dish and bake for 45 mins. Pour both sauces over meatballs and bake for another 15 mins. Leave hoagie rolls closed and toast only on the outside. Add the meatballs with sauce and top with cheese. Enjoy with Lays potato chips*.
"In order to be successful, you must have a consistant philosophy. If you change who you are from year to year, you're never going to be great at anything." ~ Monte Kiffin (from Pete Carroll's book)
Have FUN in the SUN today!!!! That's where I'll be reading food mags.
Love,
MM
(makes 6 subs or 18 sliders)
1 lb. ground beef 80% or higher
1 lb. Italian pork sausage mild or hot (Johnsonville was recommended)
1/2 cup sweet* onion, finely* chopped
1 jar garden combination spaghetti sauce (or use your own*)
1 jar pizza sauce
6 hoagie rolls
6 slices smoked* provolone cheese
Preheat oven to 350. Combine ground beef, sausage, and onion in a large bowl. Use a 1/3 cup scoop amount of the meat mixture to form balls. You want them large because they will shrink. Place in a 13x9" baking dish and bake for 45 mins. Pour both sauces over meatballs and bake for another 15 mins. Leave hoagie rolls closed and toast only on the outside. Add the meatballs with sauce and top with cheese. Enjoy with Lays potato chips*.
"In order to be successful, you must have a consistant philosophy. If you change who you are from year to year, you're never going to be great at anything." ~ Monte Kiffin (from Pete Carroll's book)
Have FUN in the SUN today!!!! That's where I'll be reading food mags.
Love,
MM
Tuesday, January 20, 2015
Homemade Cheese Crackers
Fab. as an appetizer spread with cream cheese with chives* or any dip, or to accompany a wedge salad*.
(serves 15)
8 oz. finely shredded extra sharp Tillamook White Cheddar
1/2 cup butter, melted
1&1/2 cup all purpose flour
1 T. sugar
1/2 t. kosher* salt
1/4 t. cayenne pepper or smoked paprika*
1 T. water
Combine cheese and butter until well blended using a mixer or food processor. Add flour, sugar, salt and cayenne. Blend until well mixed. Add water and mix until it comes together and forms a dough. Knead dough until smooth. Form into a ball, divide in half, and shape each half into an 8" log. Wrap each one separately in plastic wrap and chill 2 hours. Preheat oven to 375. Remove dough logs from fridge, slice into 1/4" disks, and place on 2 baking sheets that are greased. Poke a fork in the top a few times. Bake 12-14 mins until just golden around the edges.
"Play at life with great effort and great discipline. Everything else flows from that." ~ Monte Kiffin
Have FUN today!!
Love,
MM
(serves 15)
8 oz. finely shredded extra sharp Tillamook White Cheddar
1/2 cup butter, melted
1&1/2 cup all purpose flour
1 T. sugar
1/2 t. kosher* salt
1/4 t. cayenne pepper or smoked paprika*
1 T. water
Combine cheese and butter until well blended using a mixer or food processor. Add flour, sugar, salt and cayenne. Blend until well mixed. Add water and mix until it comes together and forms a dough. Knead dough until smooth. Form into a ball, divide in half, and shape each half into an 8" log. Wrap each one separately in plastic wrap and chill 2 hours. Preheat oven to 375. Remove dough logs from fridge, slice into 1/4" disks, and place on 2 baking sheets that are greased. Poke a fork in the top a few times. Bake 12-14 mins until just golden around the edges.
"Play at life with great effort and great discipline. Everything else flows from that." ~ Monte Kiffin
Have FUN today!!
Love,
MM
Monday, January 19, 2015
German Chocolate Cheesecake
Need I say more........................
(serves 10-12)
For the crust:
Cooking spray
9 chocolate graham cracker sheets
6 T. unsalted butter, at room temp.
2 T. sugar
1/4 t. sea* salt
For the topping:
1 7 oz. package unsweetened shredded coconut (about 2 cups)
1&1/2 cups pecans
1&1/2 sticks (12 T/) unsalted butter
4 large egg yolks
1&2/3 cups sugar
1 12 oz. can evaporated milk
2 t. pure vanilla extract
1/4 t. sea* salt
For the cheesecake:
8 oz. semisweet chocolate, chopped
3 8 oz. packages cream cheese, at room temp.
1 cup sugar
3 large eggs
1/4 cup unsweetened cocoa powder
1/2 t. sea* salt
1 cup sour cream or plain Greek yogurt*
1 t. pure vanilla extract
Position racks in the middle and lower third of the oven; preheat to 350. Make the crust: Wrap the outside (bottom and side) of a 9" springform pan with foil. Coat the inside with cooking spray and line the bottom with parchment paper. Pulse the graham crackers, butter, sugar, and salt in a food processor until fine moist crumbs form, about 1 min. Press evenly into the bottom and 1/4" up the side of the pan. Bake until set, about 15 mins.; transfer to rack and let cool completely.
Make the topping: Line 2 baking sheets with foil. Spread the coconut on one and the pecans on the other. Bake, stirring occasionally, 12-15 mins.; let cool. Pulse the pecans in the food processor until coarsely chopped; transfer to a small bowl. Combine the butter, egg yolks, sugar, evaporated milk, vanilla and salt in a large sauce pan. Bring to a simmer over med. heat and cook, stirring constantly, until the mixture reduces and caramelizes slightly, about 10 mins. Stir in the chopped pecans and 1&1/2 cups coconut (reserve the remaining coconut for topping.) Set aside to cool.
Make the cheesecake: Fill a roasting pan halfway with water and set on the lowest oven rack. Put the chocolate in a microwave-safe bowl and microwave in 30 sec. intervals, stirring after each, until melted; let cool to lukewarm. Wipe out the food processor; add the cream cheese, sugar, eggs, cocoa powder, and salt, and pulse until smooth, about 2 mins., scraping down the sides. Add the melted chocolate, sour cream, and vanilla; pulse until combined. Transfer about half of the batter to the prepared crust; smooth with a spatula. Spoon about 2/3 of the topping evenly over the batter. Top with the remaining batter; smooth the top. Set on middle oven rack directly over the pan of water, and bake until set around the edge but the center still jiggles slightly, 1 hour to 1 hour and 15 mins. Transfer to a rack and let cool to room temp., then cover and refrigerate until cold and set, at least 8 hours or overnight. Run a thin knife around the edge of the cheesecake and remove the springform ring. Microwave the remaining topping to soften, about 30 secs. (stir in 1-2 T. water to loosen, if necessary). Spread on top of the cheesecake; top with the reserved coconut.
"I have decided to stick with Love. Hate is too great a burden to bear." ~ Martin Luther King, Jr.
Love,
MM
(serves 10-12)
For the crust:
Cooking spray
9 chocolate graham cracker sheets
6 T. unsalted butter, at room temp.
2 T. sugar
1/4 t. sea* salt
For the topping:
1 7 oz. package unsweetened shredded coconut (about 2 cups)
1&1/2 cups pecans
1&1/2 sticks (12 T/) unsalted butter
4 large egg yolks
1&2/3 cups sugar
1 12 oz. can evaporated milk
2 t. pure vanilla extract
1/4 t. sea* salt
For the cheesecake:
8 oz. semisweet chocolate, chopped
3 8 oz. packages cream cheese, at room temp.
1 cup sugar
3 large eggs
1/4 cup unsweetened cocoa powder
1/2 t. sea* salt
1 cup sour cream or plain Greek yogurt*
1 t. pure vanilla extract
Position racks in the middle and lower third of the oven; preheat to 350. Make the crust: Wrap the outside (bottom and side) of a 9" springform pan with foil. Coat the inside with cooking spray and line the bottom with parchment paper. Pulse the graham crackers, butter, sugar, and salt in a food processor until fine moist crumbs form, about 1 min. Press evenly into the bottom and 1/4" up the side of the pan. Bake until set, about 15 mins.; transfer to rack and let cool completely.
Make the topping: Line 2 baking sheets with foil. Spread the coconut on one and the pecans on the other. Bake, stirring occasionally, 12-15 mins.; let cool. Pulse the pecans in the food processor until coarsely chopped; transfer to a small bowl. Combine the butter, egg yolks, sugar, evaporated milk, vanilla and salt in a large sauce pan. Bring to a simmer over med. heat and cook, stirring constantly, until the mixture reduces and caramelizes slightly, about 10 mins. Stir in the chopped pecans and 1&1/2 cups coconut (reserve the remaining coconut for topping.) Set aside to cool.
Make the cheesecake: Fill a roasting pan halfway with water and set on the lowest oven rack. Put the chocolate in a microwave-safe bowl and microwave in 30 sec. intervals, stirring after each, until melted; let cool to lukewarm. Wipe out the food processor; add the cream cheese, sugar, eggs, cocoa powder, and salt, and pulse until smooth, about 2 mins., scraping down the sides. Add the melted chocolate, sour cream, and vanilla; pulse until combined. Transfer about half of the batter to the prepared crust; smooth with a spatula. Spoon about 2/3 of the topping evenly over the batter. Top with the remaining batter; smooth the top. Set on middle oven rack directly over the pan of water, and bake until set around the edge but the center still jiggles slightly, 1 hour to 1 hour and 15 mins. Transfer to a rack and let cool to room temp., then cover and refrigerate until cold and set, at least 8 hours or overnight. Run a thin knife around the edge of the cheesecake and remove the springform ring. Microwave the remaining topping to soften, about 30 secs. (stir in 1-2 T. water to loosen, if necessary). Spread on top of the cheesecake; top with the reserved coconut.
"I have decided to stick with Love. Hate is too great a burden to bear." ~ Martin Luther King, Jr.
Love,
MM
Nancy's Make 'Em Quick Bagels
Saw this is the paper yesterday. Looks fun and pretty easy. Thanks, Nancy!!
(yields 1 dozen)
3&2/3 cup (550 grams) bread flour
2&1/2 t. active dry yeast
1&1/2 t. kosher salt
1 T. sugar
1 T. veg. or corn oil
10 oz. warm water (110 degrees)
2 T. baking soda (for boiling the bagels)
Optional garnish: poppy seeds, sesame seeds, dried onion flakes*, Johnny's garlic*, pepper*
Cream cheese* (for slathering*)
Soft butter*
To prepare the dough: in a bowl of a stand mixer fitted with a dough hook, add the flour, yeast, salt, sugar, and oil. Turn the mixer onto its lowest speed, then drizzle only 10 oz. of the warm water down the side of the bowl. Watch until the water is completely incorporated, using an additional 2 oz. of water only if you need it to create a "clean" bowl. The dough will climb the hook. Kick the mixer up to its next speed and continue to mix for 7 mins. Meanwhile, preheat the oven to 425 and bring a large pot of water and the 2 T. baking soda to a boil. Remove the hook, shape the dough into a ball and put it back into the bowl. Cover with a towel or plastic wrap. Let dough rise for 15 mins.
To shape the bagels: Once the dough has risen, knead it on an unfloured board, then roll the dough - which should feel springy to your touch - into a 16" log. Cut into 12 equal pieces. One by one, roll each into a 10" snake then form a bagel by overlapping the ends by an inch or two, putting three or four fingers through the hole and gently rolling the overlap to create a circle.
To boil and bake: Boil the bagels in three batches (of four each). They should float immediately. Boil for 15 sec., flip and boil for another 15 secs. Using a large perforated ladle or wire skimmer, remove to a wire cooling rack to briefly "drip dry". Sprinkle your garish (if using) on the bagels while they're still wet. Place bagels on a parchment-lined baking sheet and bake 25-30 mins. until golden brown. Cool before slicing. Toast and slather with cream cheese or butter, and enjoy with a smile on your face that YOU made it!!
"I don't think there's a good excuse for being unhappy." ~ Jerry Garcia
What a MIRACLE ending to the game. We're going to the SUPER BOWL!!!! Go Seahawks!!
Have FUN today!
Love,
MM
(yields 1 dozen)
3&2/3 cup (550 grams) bread flour
2&1/2 t. active dry yeast
1&1/2 t. kosher salt
1 T. sugar
1 T. veg. or corn oil
10 oz. warm water (110 degrees)
2 T. baking soda (for boiling the bagels)
Optional garnish: poppy seeds, sesame seeds, dried onion flakes*, Johnny's garlic*, pepper*
Cream cheese* (for slathering*)
Soft butter*
To prepare the dough: in a bowl of a stand mixer fitted with a dough hook, add the flour, yeast, salt, sugar, and oil. Turn the mixer onto its lowest speed, then drizzle only 10 oz. of the warm water down the side of the bowl. Watch until the water is completely incorporated, using an additional 2 oz. of water only if you need it to create a "clean" bowl. The dough will climb the hook. Kick the mixer up to its next speed and continue to mix for 7 mins. Meanwhile, preheat the oven to 425 and bring a large pot of water and the 2 T. baking soda to a boil. Remove the hook, shape the dough into a ball and put it back into the bowl. Cover with a towel or plastic wrap. Let dough rise for 15 mins.
To shape the bagels: Once the dough has risen, knead it on an unfloured board, then roll the dough - which should feel springy to your touch - into a 16" log. Cut into 12 equal pieces. One by one, roll each into a 10" snake then form a bagel by overlapping the ends by an inch or two, putting three or four fingers through the hole and gently rolling the overlap to create a circle.
To boil and bake: Boil the bagels in three batches (of four each). They should float immediately. Boil for 15 sec., flip and boil for another 15 secs. Using a large perforated ladle or wire skimmer, remove to a wire cooling rack to briefly "drip dry". Sprinkle your garish (if using) on the bagels while they're still wet. Place bagels on a parchment-lined baking sheet and bake 25-30 mins. until golden brown. Cool before slicing. Toast and slather with cream cheese or butter, and enjoy with a smile on your face that YOU made it!!
"I don't think there's a good excuse for being unhappy." ~ Jerry Garcia
What a MIRACLE ending to the game. We're going to the SUPER BOWL!!!! Go Seahawks!!
Have FUN today!
Love,
MM
Sunday, January 18, 2015
Slow Cooker Cantina Beef and Lime Tacos
Great game day fare - SEA HAWKS SEA HAWKS!!!!!!!
(serves 4-5)
3-5 lb. lean beef roast
2 med. sweet* onions
1 bunch fresh cilantro
2 limes
2 cloves of garlic
2 avocados
2 T. cumin
1 T. Worcestershire sauce
6 oz. beer (light beer works best)
2 T. dried cilantro
1 T. chili powder
2 cans mild green chiles
1 pkg. corn or flour tortillas (corn works best)
5 oz. queso fresco, Colby jack, pepper jack*, or 4 Mex. shredded cheese*
2 T. salt, to taste
Rinse off your roast and place in the crock pot whole. You can sear it in a frying pan, if you want, but it is not necessary. Add 1 onion, finely chopped, the beer, dried cilantro, cumin, chili powder, 1 can of the green chiles, 2 cloves of garlic, and the juice of 1 lime. Put crock on low (5 hrs.) or high (2&1/2 hrs.)- depending on how much time you have. It is done when it is fork tender and shreds easily.When meat is ready, grate your cheese, slice up your second lime into 6 wedges, slice up your avocado, chop the cilantro, finely chop the 2nd onion, and open the 2nd can of green chiles (you can also use green taco sauce in place of the second can of chiles). Warm up the tortillas in the microwave, then take two corn or one flour tortillas, and using tongs, place a bit of the meat inside each taco shell, layer the cheese, cilantro, green chiles, onion, and an avocado slice. Top with the juice of a lime wedge. You can also add sour cream if you want, but these are good without it.
Editor's note: the Double Chocolate Croissant Bread Pudding garnered RAVE reviews. And when my peeps here had some, they declared it, "SPECTACULAR!!" Mr. Peep told me he was eating it very slowly to make it last.
"Don't wait for your situation to change to be happy. BE HAPPY while God is changing your situation."
Have FUN watching the game today. I know I will!!!
Love,
MM
(serves 4-5)
3-5 lb. lean beef roast
2 med. sweet* onions
1 bunch fresh cilantro
2 limes
2 cloves of garlic
2 avocados
2 T. cumin
1 T. Worcestershire sauce
6 oz. beer (light beer works best)
2 T. dried cilantro
1 T. chili powder
2 cans mild green chiles
1 pkg. corn or flour tortillas (corn works best)
5 oz. queso fresco, Colby jack, pepper jack*, or 4 Mex. shredded cheese*
2 T. salt, to taste
Rinse off your roast and place in the crock pot whole. You can sear it in a frying pan, if you want, but it is not necessary. Add 1 onion, finely chopped, the beer, dried cilantro, cumin, chili powder, 1 can of the green chiles, 2 cloves of garlic, and the juice of 1 lime. Put crock on low (5 hrs.) or high (2&1/2 hrs.)- depending on how much time you have. It is done when it is fork tender and shreds easily.When meat is ready, grate your cheese, slice up your second lime into 6 wedges, slice up your avocado, chop the cilantro, finely chop the 2nd onion, and open the 2nd can of green chiles (you can also use green taco sauce in place of the second can of chiles). Warm up the tortillas in the microwave, then take two corn or one flour tortillas, and using tongs, place a bit of the meat inside each taco shell, layer the cheese, cilantro, green chiles, onion, and an avocado slice. Top with the juice of a lime wedge. You can also add sour cream if you want, but these are good without it.
Editor's note: the Double Chocolate Croissant Bread Pudding garnered RAVE reviews. And when my peeps here had some, they declared it, "SPECTACULAR!!" Mr. Peep told me he was eating it very slowly to make it last.
"Don't wait for your situation to change to be happy. BE HAPPY while God is changing your situation."
Have FUN watching the game today. I know I will!!!
Love,
MM
Friday, January 16, 2015
Double Chocolate Croissant Bread Pudding
This is what I am taking to our Small Group tomorrow night:
(serves 6-8)
For the bread pudding:
4 T. Kerrygold* butter, melted, plus more for the dish
8 croissants, sliced 1" thick (about 12 cups)
3 large eggs, plus 3 egg yolks
1&1/2 cups whole milk
1 cup heavy cream
1/4 cup sugar
1 t. pure vanilla extract
Pinch of sea* salt
6 oz. milk chocolate, cut into 3/4" pieces
For the sauce:
1/3 cup heavy cream
2 T. Kerrygold* butter
2 T. sugar
2 T. light corn syrup
1 t. pure vanilla extract
4 oz. white*, semisweet, or dark*) chocolate, chopped
To make the bread pudding: Preheat the even to 350 and butter a shallow 2 qt. baking dish. Toss the croissants with the melted butter on a baking sheet. Arrange in a single layer and bake until toasted, about 10 mins. Meanwhile, whisk the eggs, egg yolks, milk, heavy cream, sugar, vanilla, and salt in a large bowl. Arrange about half of the croissants in the prepared baking dish, top with about two-thirds of the milk chocolate, then add the remaining croissants. Pour the egg mixture over the croissants, pressing gently so the croissants are submerged. Cover the baking dish with foil and bake 30 mins. Uncover, top with the remaining milk chocolate and bake until the bread pudding is puffed, golden brown, and set, 15-20 more mins. Let sit 15 mins. Meanwhile, make the sauce; Bring the heavy cream, butter, sugar, corn syrup, and vanilla to a simmer in a med. saucepan over med. heat. Add the bittersweet chocolate and whisk until smooth. Serve the pudding with the sauce on the side.
"The simple act of making thoughtful affirmative statements about who we are and what we want to achieve can be an incredibly powerful tool for getting the best possible performance out of ourselves." ~ Pete Carroll
Happy "Blue" Friday. Go Hawks!!!
Have FUN today!
Love,
MM
(serves 6-8)
For the bread pudding:
4 T. Kerrygold* butter, melted, plus more for the dish
8 croissants, sliced 1" thick (about 12 cups)
3 large eggs, plus 3 egg yolks
1&1/2 cups whole milk
1 cup heavy cream
1/4 cup sugar
1 t. pure vanilla extract
Pinch of sea* salt
6 oz. milk chocolate, cut into 3/4" pieces
For the sauce:
1/3 cup heavy cream
2 T. Kerrygold* butter
2 T. sugar
2 T. light corn syrup
1 t. pure vanilla extract
4 oz. white*, semisweet, or dark*) chocolate, chopped
To make the bread pudding: Preheat the even to 350 and butter a shallow 2 qt. baking dish. Toss the croissants with the melted butter on a baking sheet. Arrange in a single layer and bake until toasted, about 10 mins. Meanwhile, whisk the eggs, egg yolks, milk, heavy cream, sugar, vanilla, and salt in a large bowl. Arrange about half of the croissants in the prepared baking dish, top with about two-thirds of the milk chocolate, then add the remaining croissants. Pour the egg mixture over the croissants, pressing gently so the croissants are submerged. Cover the baking dish with foil and bake 30 mins. Uncover, top with the remaining milk chocolate and bake until the bread pudding is puffed, golden brown, and set, 15-20 more mins. Let sit 15 mins. Meanwhile, make the sauce; Bring the heavy cream, butter, sugar, corn syrup, and vanilla to a simmer in a med. saucepan over med. heat. Add the bittersweet chocolate and whisk until smooth. Serve the pudding with the sauce on the side.
"The simple act of making thoughtful affirmative statements about who we are and what we want to achieve can be an incredibly powerful tool for getting the best possible performance out of ourselves." ~ Pete Carroll
Happy "Blue" Friday. Go Hawks!!!
Have FUN today!
Love,
MM
Thursday, January 15, 2015
Salmon Nicoise Salad
This one packs 31 grams of protein!!
(serves 4)
1 lb. small red-skinned potatoes (about 10)
8 oz. haricot verts* or thin green beans, trimmed
1/4 cup plain Greek yogurt
2 T. red wine vinegar
2 T. EVOO
Kosher salt and freshly ground pepper
1 romaine lettuce heart, chopped
1/2 small red onion, thinly sliced
1 15 oz. can skinless, boneless wild Alaska pink salmon, drained and flaked*
1/4 cup pitted kalamata olives, halved
1 cup quartered cherry or grape* tomatoes
1 15 oz. can no salt added white beans, drained and rinsed
Put the potatoes in a saucepan and cover with cold water. Bring to a boil and cook until tender, about 20 mins. Drain and let cool, then thinly slice. Meanwhile, put the green beans in a microwave safe bowl and add a splash of water. Cover with microwaveable* plastic wrap, and nuke until tender, 6-8 mins. Drain and pat dry; set aside. To make the dressing: Whisk the yogurt, vinegar, and oil in a med. bowl; season with 1/4 t. salt and a few grinds of pepper. Toss the romaine with 1 T. of the dressing in a large bowl. Divide the romaine among bowls. Arrange the red onion, green beans, salmon, olives, potatoes, tomatoes and white beans on top. Drizzle with remaining dressing. Season with S&P. Serve with a warm baguette* and soft Kerrygold* butter.
"Everyone is a star and deserves the right to twinkle." ~ Marilyn Monroe
Have FUN out there today, and lend a hand when you see a need!!
Love,
MM
(serves 4)
1 lb. small red-skinned potatoes (about 10)
8 oz. haricot verts* or thin green beans, trimmed
1/4 cup plain Greek yogurt
2 T. red wine vinegar
2 T. EVOO
Kosher salt and freshly ground pepper
1 romaine lettuce heart, chopped
1/2 small red onion, thinly sliced
1 15 oz. can skinless, boneless wild Alaska pink salmon, drained and flaked*
1/4 cup pitted kalamata olives, halved
1 cup quartered cherry or grape* tomatoes
1 15 oz. can no salt added white beans, drained and rinsed
Put the potatoes in a saucepan and cover with cold water. Bring to a boil and cook until tender, about 20 mins. Drain and let cool, then thinly slice. Meanwhile, put the green beans in a microwave safe bowl and add a splash of water. Cover with microwaveable* plastic wrap, and nuke until tender, 6-8 mins. Drain and pat dry; set aside. To make the dressing: Whisk the yogurt, vinegar, and oil in a med. bowl; season with 1/4 t. salt and a few grinds of pepper. Toss the romaine with 1 T. of the dressing in a large bowl. Divide the romaine among bowls. Arrange the red onion, green beans, salmon, olives, potatoes, tomatoes and white beans on top. Drizzle with remaining dressing. Season with S&P. Serve with a warm baguette* and soft Kerrygold* butter.
"Everyone is a star and deserves the right to twinkle." ~ Marilyn Monroe
Have FUN out there today, and lend a hand when you see a need!!
Love,
MM
Wednesday, January 14, 2015
Cauliflower, Caramelized Onion, and Kale Lasagna
"If you are aiming to eat lighter, this one won't sidetrack you on your quest."
(serves 4)
For the lasagna:
1 T. EVOO
1 med. sweet* onion, thinly sliced
Cooking spray
2 cups whipped cauliflower (see recipe below)
6 no boil lasagna noodles
4 cups coarsely chopped kale, stems removed and microwaved 90 secs.
1&1/2 cups shredded Gruyere or Aged* Swiss cheese
Chopped fresh flat leaf* parsley
For the whipped cauliflower:
1 head trimmed cauliflower, cut into 1" chunks
2 cloves garlic, peeled and crushed
1/2 cup whole milk
1/2 cup crumbled feta or blue cheese
To make the whipped cauliflower: Put the cauliflower chunks into a large pot of water with the crushed garlic and the milk. Bring to a boil over med.-high heat. Reduce heat to med.-low and simmer, covered, until cauliflower is very tender, about 20 mins. Puree cauliflower and cooking liquid in batches in a food processor until smooth. Fold in cheese.
To make the lasagna: Heat oil in a large skillet over med. heat. Add onions and cook, uncovered, 10 mins. Cover and cook until caramelized and browned, about 15 mins. Preheat oven to 350. Spray a 9" square baking dish with cooking spray. Place 1/2 cup whipped cauliflower on the bottom of the pan. Arrange 2 lasagna noodles on top. Layer on 2 cups kale, half the onions, 3/4 cup cauliflower and 1/2 cup cheese. Arrange 2 noodles on top. Layer on remaining 2 cups kale, remaining onions, and 1/2 cup cheese. Arrange 2 noodles on top. Spread remaining 3/4 cups cauliflower over noodles, then sprinkle on remaining cheese. Cover with foil and bake 40 mins., or until bubbly. Uncover and bake 10 mins. Remove from oven and garnish with chopped parsley. let stand 5 mins. before serving.
"A healthy relationship is one where two independent people just make a deal that they will help make the other person be the best version of themselves."
Have FUN in the SUN today!!!!
Love,
MM
(serves 4)
For the lasagna:
1 T. EVOO
1 med. sweet* onion, thinly sliced
Cooking spray
2 cups whipped cauliflower (see recipe below)
6 no boil lasagna noodles
4 cups coarsely chopped kale, stems removed and microwaved 90 secs.
1&1/2 cups shredded Gruyere or Aged* Swiss cheese
Chopped fresh flat leaf* parsley
For the whipped cauliflower:
1 head trimmed cauliflower, cut into 1" chunks
2 cloves garlic, peeled and crushed
1/2 cup whole milk
1/2 cup crumbled feta or blue cheese
To make the whipped cauliflower: Put the cauliflower chunks into a large pot of water with the crushed garlic and the milk. Bring to a boil over med.-high heat. Reduce heat to med.-low and simmer, covered, until cauliflower is very tender, about 20 mins. Puree cauliflower and cooking liquid in batches in a food processor until smooth. Fold in cheese.
To make the lasagna: Heat oil in a large skillet over med. heat. Add onions and cook, uncovered, 10 mins. Cover and cook until caramelized and browned, about 15 mins. Preheat oven to 350. Spray a 9" square baking dish with cooking spray. Place 1/2 cup whipped cauliflower on the bottom of the pan. Arrange 2 lasagna noodles on top. Layer on 2 cups kale, half the onions, 3/4 cup cauliflower and 1/2 cup cheese. Arrange 2 noodles on top. Layer on remaining 2 cups kale, remaining onions, and 1/2 cup cheese. Arrange 2 noodles on top. Spread remaining 3/4 cups cauliflower over noodles, then sprinkle on remaining cheese. Cover with foil and bake 40 mins., or until bubbly. Uncover and bake 10 mins. Remove from oven and garnish with chopped parsley. let stand 5 mins. before serving.
"A healthy relationship is one where two independent people just make a deal that they will help make the other person be the best version of themselves."
Have FUN in the SUN today!!!!
Love,
MM
Tuesday, January 13, 2015
Artichoke Bisque with Parsley-Lemon Gremolata
I LOVE every word in the title of this recipe!
(makes 6-8 servings)
For the soup:
2 T Kerrygold* butter
1 sweet* onion, peeled and chopped
3 T. all-purpose flour
6 cups low-sodium* chicken broth
3 packages (8 oz. each) frozen artichoke hearts, thawed* and squeezed dry*
1/2 t. dried tarragon
Sour cream or plain Greek yogurt*
Kosher salt and white or freshly* ground black pepper
For the parsley-lemon gremolata:
1 cup flat leaf* parsley
3 T. EVOO
2 t. grated lemon peel
1 peeled clove of garlic
1/4 t. freshly ground* pepper
Kosher* salt, to taste
To make the soup: In a 4-5 qt. pan over med.-high heat, melt butter. Add onion and stir often until golden, 7-10 mins. Add flour and stir to coat onion. Add broth, artichoke hearts, and tarragon; stir until mixture boils and thickens, 15-20 mins. In a blender, holding lid down with a towel, whirl mixture in batches until smooth; pour into a large bowl. Return soup to pan and stir over low heat until hot. Ladle into bowls and garnish with spoonfuls of sour cream and sprinkle with gremolata. Add S&P to taste.
To make the parsley-lemon gremolata: In a food processor, whirl all ingredients til finely chopped.
"Life has knocked me down a few times. It has shown me things I never wanted to see. I have experienced sadness and failure. But one thing is for sure. I ALWAYS GET BACK UP!!"
Have FUN today and share your smile!
Love,
MM
Monday, January 12, 2015
Bacon Jalapeno Popper Roll-ups
Easy Peasy Lemon Squeezy!
(serves 16)
1 8 oz. package cream cheese, softened
8 slices cooked bacon (I always use naturally smoked with no nitraits or 'trites*), crumbled
1/3 cup grated parmesan cheese (or sharp cheddar*)
1/4 cup finely chopped sweet* onion
1 med. jalapeno, inner rinds* and seeds removed (wear gloves!*)
2 T. chopped fresh cilantro
1 T. milk
2 8 oz. cans refrigerated crescent rolls
Salsa or salsa verde of choice
Heat oven to 375. Mix all ingredients together through milk. Separate each can of dough into 8 triangles lengthwise. Spread each dough triangle with a generous t. of cream cheese mixture; roll up ending with points. Place, point side down on baking sheet. Bake 12-15 mins. or until golden brown. Serve warm with salsa.
"You have to embrace getting older. Life is precious, and when you've lost a lot of people you realize that each day is a gift." ~ Meryl Streep
Have FUN today!!!!
Love,
MM
(serves 16)
1 8 oz. package cream cheese, softened
8 slices cooked bacon (I always use naturally smoked with no nitraits or 'trites*), crumbled
1/3 cup grated parmesan cheese (or sharp cheddar*)
1/4 cup finely chopped sweet* onion
1 med. jalapeno, inner rinds* and seeds removed (wear gloves!*)
2 T. chopped fresh cilantro
1 T. milk
2 8 oz. cans refrigerated crescent rolls
Salsa or salsa verde of choice
Heat oven to 375. Mix all ingredients together through milk. Separate each can of dough into 8 triangles lengthwise. Spread each dough triangle with a generous t. of cream cheese mixture; roll up ending with points. Place, point side down on baking sheet. Bake 12-15 mins. or until golden brown. Serve warm with salsa.
"You have to embrace getting older. Life is precious, and when you've lost a lot of people you realize that each day is a gift." ~ Meryl Streep
Have FUN today!!!!
Love,
MM
Sunday, January 11, 2015
Turkey Sausage Cheddar Egg Muffins
Here's a Gluten-Free Grab 'n Go Great Starter!!
For the sausage:
1 T. EVOO
1/2 med. sweet* onion, finely chopped
1 clove garlic, minced
1/2 lb. ground turkey
1 t. dried oregano, crumbled
1 t. fennel seeds
1 t. dried basil
1/2t. freshly* ground pepper
1 t. dried parsley
1/2 t. kosher*salt
For the muffins:
2 cups broccoli, finely chopped
1 cup shredded sharp cheddar
1/4 cup sun-dried tomatoes (soaked in oil), drained and finely chopped
1 t. dried basil
1/4 t. dried oregano
1/2 t. onion powder
1/2 t. kosher* salt
8 large eggs
1 T. chives
Preheat oven to 350. Grease a 12 cup muffin pan. In a med. skillet over med. heat, cook onion and garlic for 5 mins. or until onions have browned and softened. Remove from skillet and cool for 10 mins. In a med. bowl, combine turkey and the onion mixture. Add the rest of the sausage ingredients, and mix with your hands until thoroughly blended. Form patties of desire width and thickness (3" wide by 1/2" to 3/4" thick works well) by hand. Cook in the skillet over med. heat for eight mins. or until a thermometer inserted in the center registers 165 and the meat is no longer pink. Set aside to cool, then chop and crumble sausage into bite-size pieces. In a large bowl, combine broccoli, sausage, cheese, tomatoes, basil, oregano, onions powder, and salt. in a med. bowl, whisk the eggs. Pour into the broccoli mixture and mix thoroughly. Divide the mixture evenly among the muffins cups and top with chives. Bake for 30 mins. or until a wooden pick inserted in the center of a muffin comes out clean.
Get your PASSION back!!
Love,
MM
For the sausage:
1 T. EVOO
1/2 med. sweet* onion, finely chopped
1 clove garlic, minced
1/2 lb. ground turkey
1 t. dried oregano, crumbled
1 t. fennel seeds
1 t. dried basil
1/2t. freshly* ground pepper
1 t. dried parsley
1/2 t. kosher*salt
For the muffins:
2 cups broccoli, finely chopped
1 cup shredded sharp cheddar
1/4 cup sun-dried tomatoes (soaked in oil), drained and finely chopped
1 t. dried basil
1/4 t. dried oregano
1/2 t. onion powder
1/2 t. kosher* salt
8 large eggs
1 T. chives
Preheat oven to 350. Grease a 12 cup muffin pan. In a med. skillet over med. heat, cook onion and garlic for 5 mins. or until onions have browned and softened. Remove from skillet and cool for 10 mins. In a med. bowl, combine turkey and the onion mixture. Add the rest of the sausage ingredients, and mix with your hands until thoroughly blended. Form patties of desire width and thickness (3" wide by 1/2" to 3/4" thick works well) by hand. Cook in the skillet over med. heat for eight mins. or until a thermometer inserted in the center registers 165 and the meat is no longer pink. Set aside to cool, then chop and crumble sausage into bite-size pieces. In a large bowl, combine broccoli, sausage, cheese, tomatoes, basil, oregano, onions powder, and salt. in a med. bowl, whisk the eggs. Pour into the broccoli mixture and mix thoroughly. Divide the mixture evenly among the muffins cups and top with chives. Bake for 30 mins. or until a wooden pick inserted in the center of a muffin comes out clean.
Get your PASSION back!!
Love,
MM
Saturday, January 10, 2015
Finger Lickin' Good Chicken Wings
I'm positive there is a rule in the book of life that states, "One must feast on chicken wings during football games!"
(serves 4)
4 lbs. fresh chicken wings
1 cup Ponzu Citrus Sauce* or soy sauce
3 T. minced garlic
1 T. freshly* ground pepper
1 T. EVOO
1&1/2 cup dark brown sugar
Preheat oven to 350. Mix all marinade ingredients in med. container with a lid. Cover container and shake vigorously. Place washed and patted dry with paper towels* chicken wings in an aluminum pan in a single layer. Pour marinade over wings to coat. Place in preheated ovevn for and hour and a half. Turn wings over and raise temp. to 425, and cook for an additional hour and a half. These wings are moist and so tender they will fall off the bones. Serve with LOTS of napkins!!!
"It doesn't really matter who I used to be. All that matter is who I have become."
GO HAWKS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Love,
MM
(serves 4)
4 lbs. fresh chicken wings
1 cup Ponzu Citrus Sauce* or soy sauce
3 T. minced garlic
1 T. freshly* ground pepper
1 T. EVOO
1&1/2 cup dark brown sugar
Preheat oven to 350. Mix all marinade ingredients in med. container with a lid. Cover container and shake vigorously. Place washed and patted dry with paper towels* chicken wings in an aluminum pan in a single layer. Pour marinade over wings to coat. Place in preheated ovevn for and hour and a half. Turn wings over and raise temp. to 425, and cook for an additional hour and a half. These wings are moist and so tender they will fall off the bones. Serve with LOTS of napkins!!!
"It doesn't really matter who I used to be. All that matter is who I have become."
GO HAWKS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Love,
MM
Friday, January 9, 2015
Southwest Mac and Cheese
Not your ordinary Mac and Cheese by any measure!!
(serves 8)
6 slices sourdough bread
1&1/2 cup shredded pepper jack cheese
1 cup shredded chipotle gouda
1&1/2 cup shredded Mexican cheese
Cooking spray
1 T. canola oil
1/2 cup chopped sweet onions
4 oz. Spanish chorizo sausage, chopped into small pieces
6 T. butter, unsalted, divided
3 T. all-purpose flour
2*3/4 t. kosher salt, divided
1/4 t. freshly* ground pepper
1/2 t. Johnny's Garlic Seasoning* or garlic powder
4 cups whole milk
10 oz. uncooked, dry med. shell pasta
1 t. chili powder
1/8 t. smoked paprika*
3 T. finely chopped cilantro
1/2 cup crushed nacho chips
Heat oven to 250. Trim and discard crust from bread then cut bread into 1/4" cubes. Line 10x15" baking sheet with foil. Place cubes on baking sheet and bake for 10-12 mins. or until dry. Remove from oven and put in a med. mixing bowl, set aside. Place all the shredded cheeses in a gallon plastic storage bag, seal and shake bag to combine. Heat oven to 375. Spray a 3 qt. baking dish, set aside. Heat oil in a 8" non-stick skillet on med. heat. Add chopped onions to skillet, sauté for 3 mins.; add chorizo, sauté for 3 mins. Remove from skillet with a slotted spoon to paper towels. In a 2 qt. sauce pan melt butter, remove 3 T. of the melted butter and sprinkle over bread cubes. Stir flour, 1&1/4 t. salt, pepper, and Johnny's into saucepan with melted butter. Gradually stir in milk, bring to a boil, stirring constantly. Reduce heat, simmer for 1 min. then remove from heat. In a 4-5 qt. pot bring 2 qts. of water with 1&1/2 t. salt to a boil. add pasta, return to a boil; cook for 6 mins. - pasta should be slightly under cooked. Pour into colander to drain. Return pasta to cooking pot, sprinkle with chili powder and paprika; add white sauce and stir to gently combine. Add cooked onion, chorizo, and 3&1/2 cups of the cheese mixture; stir to blend all ingredients. Cheese does not have to melt. Add crushed nacho chips, cilantro, and remainder of the cheese to bread cubes and toss to combine. Pour pasta into prepared baking dish. Sprinkle bread mixture over top and bake for 30-35 mins. or until heat through and bubbly. Remove from oven and allow to stand for 5 mins. before serving.
"Being good to people in your time of need is one of the most powerful things you can do. Go out and be a blessing to someone."
Have FUN today, and Happy Friday!!
Love
MM
(serves 8)
6 slices sourdough bread
1&1/2 cup shredded pepper jack cheese
1 cup shredded chipotle gouda
1&1/2 cup shredded Mexican cheese
Cooking spray
1 T. canola oil
1/2 cup chopped sweet onions
4 oz. Spanish chorizo sausage, chopped into small pieces
6 T. butter, unsalted, divided
3 T. all-purpose flour
2*3/4 t. kosher salt, divided
1/4 t. freshly* ground pepper
1/2 t. Johnny's Garlic Seasoning* or garlic powder
4 cups whole milk
10 oz. uncooked, dry med. shell pasta
1 t. chili powder
1/8 t. smoked paprika*
3 T. finely chopped cilantro
1/2 cup crushed nacho chips
Heat oven to 250. Trim and discard crust from bread then cut bread into 1/4" cubes. Line 10x15" baking sheet with foil. Place cubes on baking sheet and bake for 10-12 mins. or until dry. Remove from oven and put in a med. mixing bowl, set aside. Place all the shredded cheeses in a gallon plastic storage bag, seal and shake bag to combine. Heat oven to 375. Spray a 3 qt. baking dish, set aside. Heat oil in a 8" non-stick skillet on med. heat. Add chopped onions to skillet, sauté for 3 mins.; add chorizo, sauté for 3 mins. Remove from skillet with a slotted spoon to paper towels. In a 2 qt. sauce pan melt butter, remove 3 T. of the melted butter and sprinkle over bread cubes. Stir flour, 1&1/4 t. salt, pepper, and Johnny's into saucepan with melted butter. Gradually stir in milk, bring to a boil, stirring constantly. Reduce heat, simmer for 1 min. then remove from heat. In a 4-5 qt. pot bring 2 qts. of water with 1&1/2 t. salt to a boil. add pasta, return to a boil; cook for 6 mins. - pasta should be slightly under cooked. Pour into colander to drain. Return pasta to cooking pot, sprinkle with chili powder and paprika; add white sauce and stir to gently combine. Add cooked onion, chorizo, and 3&1/2 cups of the cheese mixture; stir to blend all ingredients. Cheese does not have to melt. Add crushed nacho chips, cilantro, and remainder of the cheese to bread cubes and toss to combine. Pour pasta into prepared baking dish. Sprinkle bread mixture over top and bake for 30-35 mins. or until heat through and bubbly. Remove from oven and allow to stand for 5 mins. before serving.
"Being good to people in your time of need is one of the most powerful things you can do. Go out and be a blessing to someone."
Have FUN today, and Happy Friday!!
Love
MM
Thursday, January 8, 2015
Sweet Toffee Cookies
"Oatmeal, coconut, and toffee - YES, please!!"
(makes 4-5 doz.)
1 cup butter (2 sticks)
2 eggs
2 cups light brown sugar, firmly packed
2 t. vanilla extract
1&3/4 cup flour
1 t. cinnamon
1/2t. sea* salt
2 cups oats, regular
1&1/3 cups. toffee bits
1&1/2 cups coconut, flaked
Preheat oven to 375. and grease cookie pans lightly. In a large bowl, beat well: the butter, brown sugar, eggs, and vanilla. Add the flour, baking soda, salt, and cinnamon to the bowl a third at a time and blend in. Add the oats, toffee bits, and coconut; beat slowly just until the ingredients are mixed well or stir with a spoon. Using a teaspoon create rounded dough balls and drop onto cookie pan leaving about 2" between cookies. Bake 8 mins., approx. They are done when they start to turn brown around the edges. Cool for one min. only and move to a wire rack. Cool a bit more. Serve with cold milk!
"What a wonderful thought it is that some of the best days of our lives haven't happened yet."
Have FUN today!!
Love,
MM
(makes 4-5 doz.)
1 cup butter (2 sticks)
2 eggs
2 cups light brown sugar, firmly packed
2 t. vanilla extract
1&3/4 cup flour
1 t. cinnamon
1/2t. sea* salt
2 cups oats, regular
1&1/3 cups. toffee bits
1&1/2 cups coconut, flaked
Preheat oven to 375. and grease cookie pans lightly. In a large bowl, beat well: the butter, brown sugar, eggs, and vanilla. Add the flour, baking soda, salt, and cinnamon to the bowl a third at a time and blend in. Add the oats, toffee bits, and coconut; beat slowly just until the ingredients are mixed well or stir with a spoon. Using a teaspoon create rounded dough balls and drop onto cookie pan leaving about 2" between cookies. Bake 8 mins., approx. They are done when they start to turn brown around the edges. Cool for one min. only and move to a wire rack. Cool a bit more. Serve with cold milk!
"What a wonderful thought it is that some of the best days of our lives haven't happened yet."
Have FUN today!!
Love,
MM
Wednesday, January 7, 2015
Steak Sammie with Asiago and Smoked Gouda Cheese Sauce
This is NOT your typical Philly Cheesesteak (made with Cheese whiz).
(makes 4 sandwiches)
Asiago and Smoked Gouda Cheese Sauce:
2 T. butter, unsalted
1 T. flour
1 cup heavy cream
1 egg yolk, beaten
8 oz. Asiago cheese, shredded
4 oz. Smoked Gouda, shredded
2 T. Italian seasoning
1/2 t. freshly grated* nutmeg
Kosher* salt and freshly ground pepper, to taste
Special equipment: Double Boiler (or use a stainless steel bowl set snugly inside a saucepan filled
with water
Steak Ingredients:
4 T. EVOO (you may need a little more for cooking steaks)
2 oz. pancetta, diced
1 small red pepper, sliced thin
1 yellow or orange pepper, sliced thin
1 med. sweet* white onion, sliced thin
4 oz. mushroom gourmet blend (baby bella, shitake and oysters)
1&1/2 lb. rib-eye steak - thinly sliced (about 8 slices - 2 per sammie)
Kosher* salt and freshly* ground pepper, to taste
4 Ciabatta rolls
For Cheese Sauce: (this sauce should take about 8-10 mins. to complete, but it requires your undivided attention). Pour water half full in a double boiler, and place over med. heat. Melt butter in the top of the boiler. once butter is melted add flour to make a roux, stirring constantly with a wooden spoon for about 2 mins. or until blended well. Then add heavy cream and continue to stir constantly. Add Asiago and Smoked Gouda to cream mixture, use whisk to blend cheese well. In a small bowl, whisk egg yolk until nice and smooth, then add egg to mixture. Whisk until the sauce is warm and begins to thicken, then add Italian seasoning, horseradish sauce, and nutmeg. Continue whisking constantly, then add S&P to taste. When cheese sauce is thick, reduce the heat to low to keep it warm while preparing the steaks.
To prepare the steaks: In a large skillet over med. heat, add 2 T. oil, then add pancetta, peppers and onions; sauté until slightly softened, about 2-3 mins., then add mushrooms to the mixture. Saute until mushrooms are tender. Season veggies lightly with S&P. Transfer mixture to a bowl. Cover and keep warm. Add the remaining oil to skillet and be sure pan is hot so rib-eye steak will cook fast. Saute steak, cooking each slice about about 1/2 min. on each side, but do not overcook. Remove steak and place on a plate; season lightly with S&P. Place two slices of steak on ciabatta roll and top with veggie mixture. Then spoon some of the cheese sauce over the steak and veggies, cover with top roll. Repeat with remaining 3 rolls. Serve with Lay's potato chips* and a smile*!!
"You don't have to figure out how it's going to happen. It may not work on paper; there may not be a logical solution. In the natural, you don't see a way, but that's not your job. Your job is to believe."
Have FUN today!!!
Love,
MM
(makes 4 sandwiches)
Asiago and Smoked Gouda Cheese Sauce:
2 T. butter, unsalted
1 T. flour
1 cup heavy cream
1 egg yolk, beaten
8 oz. Asiago cheese, shredded
4 oz. Smoked Gouda, shredded
2 T. Italian seasoning
1/2 t. freshly grated* nutmeg
Kosher* salt and freshly ground pepper, to taste
Special equipment: Double Boiler (or use a stainless steel bowl set snugly inside a saucepan filled
with water
Steak Ingredients:
4 T. EVOO (you may need a little more for cooking steaks)
2 oz. pancetta, diced
1 small red pepper, sliced thin
1 yellow or orange pepper, sliced thin
1 med. sweet* white onion, sliced thin
4 oz. mushroom gourmet blend (baby bella, shitake and oysters)
1&1/2 lb. rib-eye steak - thinly sliced (about 8 slices - 2 per sammie)
Kosher* salt and freshly* ground pepper, to taste
4 Ciabatta rolls
For Cheese Sauce: (this sauce should take about 8-10 mins. to complete, but it requires your undivided attention). Pour water half full in a double boiler, and place over med. heat. Melt butter in the top of the boiler. once butter is melted add flour to make a roux, stirring constantly with a wooden spoon for about 2 mins. or until blended well. Then add heavy cream and continue to stir constantly. Add Asiago and Smoked Gouda to cream mixture, use whisk to blend cheese well. In a small bowl, whisk egg yolk until nice and smooth, then add egg to mixture. Whisk until the sauce is warm and begins to thicken, then add Italian seasoning, horseradish sauce, and nutmeg. Continue whisking constantly, then add S&P to taste. When cheese sauce is thick, reduce the heat to low to keep it warm while preparing the steaks.
To prepare the steaks: In a large skillet over med. heat, add 2 T. oil, then add pancetta, peppers and onions; sauté until slightly softened, about 2-3 mins., then add mushrooms to the mixture. Saute until mushrooms are tender. Season veggies lightly with S&P. Transfer mixture to a bowl. Cover and keep warm. Add the remaining oil to skillet and be sure pan is hot so rib-eye steak will cook fast. Saute steak, cooking each slice about about 1/2 min. on each side, but do not overcook. Remove steak and place on a plate; season lightly with S&P. Place two slices of steak on ciabatta roll and top with veggie mixture. Then spoon some of the cheese sauce over the steak and veggies, cover with top roll. Repeat with remaining 3 rolls. Serve with Lay's potato chips* and a smile*!!
"You don't have to figure out how it's going to happen. It may not work on paper; there may not be a logical solution. In the natural, you don't see a way, but that's not your job. Your job is to believe."
Have FUN today!!!
Love,
MM
Monday, January 5, 2015
Slow Cooker Split Pea Soup with Rosemary Ham and Sweet Potato Bread
BOOYA!! Made these yesterday to rave reviews from my peeps!!
For the soup:
1 package (16 oz.) dried green split peas, rinsed
1 package Rosemary* ham (Trader Joe's), cut or hand torn into small pieces, or 2 cups cubed
fully cooked ham (and add 1 t. fresh rosemary* leaves snipped, or 1/2 dried, crushed)
1 large sweet* onion, chopped
1 cup julienned or chopped organic* carrots
3 garlic cloves, minced
1 t. fresh thyme sprigs*, or 1/2 t. dried
1 carton (32 oz.) reduced-sodium chicken broth
1 bay leaf (from my farm*)
2 cups water
Italian herbs* and grated Parmesan*
Cider vinegar*
Lemon pepper*
For the bread:
Cooking spray
1 package Marie Callendar's Sweet Potato Muffin mix
1 egg
6 T. butter, melted
3/4 cup 2%* milk
1/4 t. nutmeg*
1/4 t. cinnamon*
Butter*
Sugar in the Raw*
To make the soup: Put ingredients up to Italian herbs and Parmesan in the crock pot. Cook on high 1 hour* then on low 8-10 or until the peas are soft. Put a splash of cider vinegar* in each bowl and sprinkle with lemon pepper*. Editor's note, this is a French touch to any bean or legume soup*.
To make the bread: Preheat oven to 375. Spray a square baking dish. Melt butter, and put it into a med. mixing bowl. Add egg and milk. Combine. Add mix, nutmeg and cinnamon. Stir to combine well. Bake til top is set. Take out and rub butter on top, and sprinkle with Sugar in the Raw*. Put back in oven and cook til a toothpick comes out clean. 18-20 mins. total. Watch!! This almost tastes like crème brulee, I swear*!! Let cool 10 mins. before cutting.
"Friends get better with age."
Have FUN today, and stay dry!!!
Love,
MM
For the soup:
1 package (16 oz.) dried green split peas, rinsed
1 package Rosemary* ham (Trader Joe's), cut or hand torn into small pieces, or 2 cups cubed
fully cooked ham (and add 1 t. fresh rosemary* leaves snipped, or 1/2 dried, crushed)
1 large sweet* onion, chopped
1 cup julienned or chopped organic* carrots
3 garlic cloves, minced
1 t. fresh thyme sprigs*, or 1/2 t. dried
1 carton (32 oz.) reduced-sodium chicken broth
1 bay leaf (from my farm*)
2 cups water
Italian herbs* and grated Parmesan*
Cider vinegar*
Lemon pepper*
For the bread:
Cooking spray
1 package Marie Callendar's Sweet Potato Muffin mix
1 egg
6 T. butter, melted
3/4 cup 2%* milk
1/4 t. nutmeg*
1/4 t. cinnamon*
Butter*
Sugar in the Raw*
To make the soup: Put ingredients up to Italian herbs and Parmesan in the crock pot. Cook on high 1 hour* then on low 8-10 or until the peas are soft. Put a splash of cider vinegar* in each bowl and sprinkle with lemon pepper*. Editor's note, this is a French touch to any bean or legume soup*.
To make the bread: Preheat oven to 375. Spray a square baking dish. Melt butter, and put it into a med. mixing bowl. Add egg and milk. Combine. Add mix, nutmeg and cinnamon. Stir to combine well. Bake til top is set. Take out and rub butter on top, and sprinkle with Sugar in the Raw*. Put back in oven and cook til a toothpick comes out clean. 18-20 mins. total. Watch!! This almost tastes like crème brulee, I swear*!! Let cool 10 mins. before cutting.
"Friends get better with age."
Have FUN today, and stay dry!!!
Love,
MM
Sunday, January 4, 2015
Endive Salad with Pear, Gorgonzola, and Hearts of Palm*
Endive spears are such a COOL way to present a salad, dip, or spread. I LOVE 'em!!
(serves 4)
1&1/2 T. walnut oil
1&1/2 t. sherry vinegar
1/4 t. Dijon mustard
1/8 t. Sugar in the Raw*
1/8 t. kosher salt
1/8 t. freshly ground* black pepper
3 heads Belgian endive white and red*, trimmed, halved, and leaves separated
1 firm ripe red Bartlett pear cored and thinly sliced
1 oz. Gorgonzola cheese, crumbled (about 1/4 cup)
1 stalk of jarred hearts of palm*, sliced into rings
Combine first 6 ingredients in a small bowl, stirring with a whisk. Arrange endive, pear, and hearts of palm on 4 chilled* salad plates. Drizzle with vinaigrette; sprinkle with Gorgonzola. Serve with a warm loaf of sliced* garlic bread* and soft Kerrygold* butter.
"Worrying does not take away tomorrow's troubles. It takes away today's peace."
Love,
MM
(serves 4)
1&1/2 T. walnut oil
1&1/2 t. sherry vinegar
1/4 t. Dijon mustard
1/8 t. Sugar in the Raw*
1/8 t. kosher salt
1/8 t. freshly ground* black pepper
3 heads Belgian endive white and red*, trimmed, halved, and leaves separated
1 firm ripe red Bartlett pear cored and thinly sliced
1 oz. Gorgonzola cheese, crumbled (about 1/4 cup)
1 stalk of jarred hearts of palm*, sliced into rings
Combine first 6 ingredients in a small bowl, stirring with a whisk. Arrange endive, pear, and hearts of palm on 4 chilled* salad plates. Drizzle with vinaigrette; sprinkle with Gorgonzola. Serve with a warm loaf of sliced* garlic bread* and soft Kerrygold* butter.
"Worrying does not take away tomorrow's troubles. It takes away today's peace."
Love,
MM
Frozen Banana Pops
These will "satisfy your sweet tooth without the guilt".
(makes 8)
4 large bananas, peeled and cut in half crosswise
5 T. unsweetened plain almond milk
1/4 cup natural creamy unsalted peanut butter
1 T. pure maple syrup
2/3 cup toppings of your choice (shredded coconut, finely chopped milk* or dark chocolate, or
chopped nuts)
8 wooden pop sticks
Parchment paper
Gently push a wooden stick into the cut end of each banana. In a small bowl, combine milk, peanut butter, and maple syrup until smooth. Pour toppings onto a plate. Holding 1 banana pop over bowl, spoon peanut butter mixture over top of it to cover all sides, letting the excess drip off. Hold coated banana over plate and evenly spoon toppings over it until covered. Lay coated banana pops on a parchment-lined baking sheet. Repeat with remaining bananas and ingredients. Cover and freeze until firm, about 4 hours. Transfer to a zip-top freezer bag or container and keep frozen for up to 2 months.
"You have to start with Faith."
Love,
MM
(makes 8)
4 large bananas, peeled and cut in half crosswise
5 T. unsweetened plain almond milk
1/4 cup natural creamy unsalted peanut butter
1 T. pure maple syrup
2/3 cup toppings of your choice (shredded coconut, finely chopped milk* or dark chocolate, or
chopped nuts)
8 wooden pop sticks
Parchment paper
Gently push a wooden stick into the cut end of each banana. In a small bowl, combine milk, peanut butter, and maple syrup until smooth. Pour toppings onto a plate. Holding 1 banana pop over bowl, spoon peanut butter mixture over top of it to cover all sides, letting the excess drip off. Hold coated banana over plate and evenly spoon toppings over it until covered. Lay coated banana pops on a parchment-lined baking sheet. Repeat with remaining bananas and ingredients. Cover and freeze until firm, about 4 hours. Transfer to a zip-top freezer bag or container and keep frozen for up to 2 months.
"You have to start with Faith."
Love,
MM
Saturday, January 3, 2015
Roasted Shrimp with White Beans and Feta
"Roasting shrimp in the oven is a hands-off route to bringing out robust flavor, and also helps prevent overcooking keeping the shrimp tender".
(serves 4)
2 T. plus 4 t. EVOO, divided
3 T. fresh lemon juice, divided
1/4 t. kosher salt, divided
1 lb. peeled and deveined large shrimp
1 cup finely chopped red onion
1 (15 oz.) cannellini beans, or small white beans*, rinsed and drained
1/4 cup low sodium chicken stock
1 t. finely grated lemon rind
4 t. balsamic vinegar
1/2 t. Dijon mustard
1/4 t. freshly ground black pepper
1/4 cup chopped fresh lemon* mint
1 oz. feta cheese, crumbled (about 1/4 cup)
Preheat oven to 450. Combine 2 t. oil, 1 T lemon juice, and 1/8 t. salt in a dish. Add shrimp; toss to coat. Set aside. Heat 2 t. oil in a nonstick skillet over med. heat. Add onions; sauté 2 mins. Stir in beans, stock and remaining salt; cook 3 mins. Arrange shrimp on a baking sheet; roast for 4 mins. Combine remaining 2 T. oil, remaining 2 t. lemon juice, rind, vinegar, mustard, and black pepper in a bowl. Pour half of oil mixture over beans; toss. Stir in mint. Divide evenly among 4 plates ; sprinkle with feta. Arrange shrimp alongside. Top with remaining oil mixture.
"People become really quite remarkable when they start believing they can do things."
Have FUN today!!!
Love,
MM
(serves 4)
2 T. plus 4 t. EVOO, divided
3 T. fresh lemon juice, divided
1/4 t. kosher salt, divided
1 lb. peeled and deveined large shrimp
1 cup finely chopped red onion
1 (15 oz.) cannellini beans, or small white beans*, rinsed and drained
1/4 cup low sodium chicken stock
1 t. finely grated lemon rind
4 t. balsamic vinegar
1/2 t. Dijon mustard
1/4 t. freshly ground black pepper
1/4 cup chopped fresh lemon* mint
1 oz. feta cheese, crumbled (about 1/4 cup)
Preheat oven to 450. Combine 2 t. oil, 1 T lemon juice, and 1/8 t. salt in a dish. Add shrimp; toss to coat. Set aside. Heat 2 t. oil in a nonstick skillet over med. heat. Add onions; sauté 2 mins. Stir in beans, stock and remaining salt; cook 3 mins. Arrange shrimp on a baking sheet; roast for 4 mins. Combine remaining 2 T. oil, remaining 2 t. lemon juice, rind, vinegar, mustard, and black pepper in a bowl. Pour half of oil mixture over beans; toss. Stir in mint. Divide evenly among 4 plates ; sprinkle with feta. Arrange shrimp alongside. Top with remaining oil mixture.
"People become really quite remarkable when they start believing they can do things."
Have FUN today!!!
Love,
MM
Friday, January 2, 2015
Butternut Squash Soup
A "quintessential cold-weather" dish:
(serves 6)
2 butternut squash
EVOO
Kosher* salt
Freshly ground white pepper
1 small sweet* onion, chopped
2 T. cloves garlic, chopped
2 T. minced fresh ginger
1 sachet (3 springs thyme, 1 bay leaf and 1/2 T. coriander seeds)
1/2 cup OJ
3/4 cup crème fraiche
3 springs fresh sage, leaves only
Garlic croutons*
Preheat oven to 350 and arrange a rack in the center. Slice the squash in half from stem to bottom and scoop out the seeds. Rub oil on the flesh and season with S&P. Wrap each half in foil and place on a baking sheet, cut sides down. Bake for 1&1/2-2 hours, or until tender. Remove and rest at room temp. In a large Dutch oven or heavy-bottomed pot over med. heat, warm 2 T. oil Add onion, garlic, ginger, and the sachet. Sprinkle with S&P. Cook, stirring occasionally, for 8 mins. or until veggies are tender but not browned. Unwrap the squash and scoop the flesh into the pot. Add orange juice and 1 qt. of water and bring to a simmer, stirring occasionally, for 30 mins. extract and discard the sachet, and transfer squash mixture to a blender with the crème fraiche. Puree until smooth (and pass through a fine-meshed sieve, if desired), and pour into a clean pot. Bring to a simmer, and adjust seasoning with S&P if needed. Just before serving, chop the sage leaves; ladle the soup into warm bowls and garnish with the chopped sage. Serve with a bowl of garlic croutons on the side*.
"Made every day count."
Have FUN today, and Go Dawgs!!
Love,
MM
(serves 6)
2 butternut squash
EVOO
Kosher* salt
Freshly ground white pepper
1 small sweet* onion, chopped
2 T. cloves garlic, chopped
2 T. minced fresh ginger
1 sachet (3 springs thyme, 1 bay leaf and 1/2 T. coriander seeds)
1/2 cup OJ
3/4 cup crème fraiche
3 springs fresh sage, leaves only
Garlic croutons*
Preheat oven to 350 and arrange a rack in the center. Slice the squash in half from stem to bottom and scoop out the seeds. Rub oil on the flesh and season with S&P. Wrap each half in foil and place on a baking sheet, cut sides down. Bake for 1&1/2-2 hours, or until tender. Remove and rest at room temp. In a large Dutch oven or heavy-bottomed pot over med. heat, warm 2 T. oil Add onion, garlic, ginger, and the sachet. Sprinkle with S&P. Cook, stirring occasionally, for 8 mins. or until veggies are tender but not browned. Unwrap the squash and scoop the flesh into the pot. Add orange juice and 1 qt. of water and bring to a simmer, stirring occasionally, for 30 mins. extract and discard the sachet, and transfer squash mixture to a blender with the crème fraiche. Puree until smooth (and pass through a fine-meshed sieve, if desired), and pour into a clean pot. Bring to a simmer, and adjust seasoning with S&P if needed. Just before serving, chop the sage leaves; ladle the soup into warm bowls and garnish with the chopped sage. Serve with a bowl of garlic croutons on the side*.
"Made every day count."
Have FUN today, and Go Dawgs!!
Love,
MM
Thursday, January 1, 2015
Szechuan Chicken Stir-Fry
Happy New Year!! And here is a good start:
(serves 4)
1 T. toasted* sesame oil, divided
1/2 cup fat-free, low-sodium chicken broth
2 T. Ponzu Citrus Sauce* or low-sodium soy sauce
1 T. rice vinegar
2 t. chile paste
2 t. cornstarch
1/4 t. kosher* salt
2 T. canola oil, divided
1 lb. skinless, boneless chicken breast thighs, or 1&1/2 lb. thighs, cut into bite size-pieces
1 yellow bell pepper, cut into strips
1 red bell pepper, cut into strips
1 cup snow peas or sugar snap peas*, diagonally cut
1/2 cup sliced sweet* onion
1 t. peeled and grated fresh ginger
2 cups hot cooked long-grain white rice
1/4 cup chopped green onion
1/4 cup unsalted roasted peanuts, chopped
Combine 2 t. sesame oil and next 6 ingredients in a bowl. Heat a wok or large skillet over med.-high heat. Add remaining sesame oil and 1 T. canola oil; swirl. Add chicken; stir-fry 2 mins. Remove chicken from pan. Add remaining canola oil; swirl. Add bell peppers and next 4 ingredients; stir-fry 1 min. Add broth mixture; cook 30 secs. or until thick. Return chicken to pan; cook 4 mins. or until done. Spoon 1/2 cup rice onto each of 4 plates; top each with 1 cup chicken mixture, green onions, and peanuts.
"The BEST is yet to come!"
Love,
MM
(serves 4)
1 T. toasted* sesame oil, divided
1/2 cup fat-free, low-sodium chicken broth
2 T. Ponzu Citrus Sauce* or low-sodium soy sauce
1 T. rice vinegar
2 t. chile paste
2 t. cornstarch
1/4 t. kosher* salt
2 T. canola oil, divided
1 lb. skinless, boneless chicken breast thighs, or 1&1/2 lb. thighs, cut into bite size-pieces
1 yellow bell pepper, cut into strips
1 red bell pepper, cut into strips
1 cup snow peas or sugar snap peas*, diagonally cut
1/2 cup sliced sweet* onion
1 t. peeled and grated fresh ginger
2 cups hot cooked long-grain white rice
1/4 cup chopped green onion
1/4 cup unsalted roasted peanuts, chopped
Combine 2 t. sesame oil and next 6 ingredients in a bowl. Heat a wok or large skillet over med.-high heat. Add remaining sesame oil and 1 T. canola oil; swirl. Add chicken; stir-fry 2 mins. Remove chicken from pan. Add remaining canola oil; swirl. Add bell peppers and next 4 ingredients; stir-fry 1 min. Add broth mixture; cook 30 secs. or until thick. Return chicken to pan; cook 4 mins. or until done. Spoon 1/2 cup rice onto each of 4 plates; top each with 1 cup chicken mixture, green onions, and peanuts.
"The BEST is yet to come!"
Love,
MM
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