Smoked Turkey Salad with Raspberries

Here's a spinach salad with a zingy dressing that is also good with rotisserie chicken or strawberries. And, you can wrap it in a tortilla if you are on the go!!
(4 servings)

2 T. red wine vinegar
1 T. jalapeno pepper jelly
2 t. Dijon mustard
1/3 cup EVOO
6 cups fresh baby spinach (about 6 oz.), stems removed*
8 oz. thinly sliced deli smoked turkey, cut into strips
1 cup crumbled goat or feta cheese
1 cup fresh raspberries
1/4 cup loosely packed basil leaves, thinly sliced into ribbons* (chiffonade)

In a small bowl, whisk red wine vinegar, pepper jelly, and Dijon until blended. Gradually whisk in oil until well mixed. Divide spinach among four plates; top with remaining ingredients. Serve with dressing on the side.

"Arise, shine; for your light has come!"

Get outside and enjoy the warmth of the sun on your face today (slathered with SPF, of course)!!

Love,

MM

Garlic-Pork Soft Shell Tacos

These Asian inspire tacos are on the table in a flash and will delight!!
(serves 4)

1 T. canola oil (or non-flavored oil of your choice*)
1 lb. thin boneless pork loin chops (1/2" thick), cut into strips
1/2 cup reduced-sodium teriyaki sauce
3 garlic cloves, minced
1 t. onion powder
4 flour tortillas (8")
2 cups shredded romaine
1 can (11 oz.) Mandarin oranges, drained
1/2 cup French fried onions

In a large skillet, heat oil over med. heat. Add pork; cook and stir 4-5 mins. or until no longer pink. Add teriyaki sauce, garlic, and onion powder; cook 3 mins. longer, stirring occasionally. Using tongs, place about 2/3 cup pork mixture down center of each tortilla. Top with romaine, oranges, and onions. Fold bottom of tortilla over filling; fold both sides to close. Serve immediately. If desired, serve with remaining pan sauce.

"We all take different paths in life, but no matter where we go, we take a little of each other with us."

Have FUN and Happy Friday!!!!!

Love,

MM

Mushroom-Avocado Eggs on Toast

"Mushrooms and avocado seem like an unlikely pair, but turns out they taste amazing together with scrambled eggs and Brie on toast = one heck of a breakfast!!"
(makes 6 servings)

8 eggs
2 T. 2% milk
1 t. lemon-pepper seasoning
1/2 t. dried basil
2 T. Kerrygold* butter, divided
1 T. minced fresh chives
1 T. EVOO
1/2 lb. sliced fresh crimini* mushrooms
6 slices French bread (1" thick), toasted
3 oz. Brie cheese, cut into 6 slices
1 med. ripe avocado, peeled and thinly sliced

Preheat oven to 350. Whisk eggs, milk, lemon pepper, and basil until blended. In a nonstick skillet, heat 1 T. butter over med. heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Gently stir in the chives. Meanwhile, in another skillet, beat oil and remaining butter over med.-high heat. Add sliced mushrooms; cook and stir 6-8 mins. or until tender. Place toasted French bread on an ungreased baking sheet; top with mushrooms, eggs, and Brie. Bake 8-10 mins. or until cheese is melted. Just before serving, top with avocado slices.

"Help us to see - and fix - the 'messes' we make for others."

And, make sure you laugh out loud today!!

Love,

MM

Seared Salmon with Pesto Fettuccine

The brightness of the basil pesto is a nice match for the buttery flavor of the salmon in this offering (and it is REALLY easy to prepare!!).
(serves 4)

8 oz. whole-wheat fettuccine
2/3 cup pesto, bring t room temp.*
1&1/4 lbs. wild caught salmon, skinned and cut into 4 portions
1/4 t. coarse kosher* salt
1/4 t. freshly* ground pepper
1 T. EVOO
Lemon wedges

Bring a large pot of salted water to a boil. Add fettuccine and cook until just tender, about 9 mins. Drain and transfer to a large bowl. Toss with pesto. Meanwhile, season salmon with S&P. Heat oil in a large cast-iron or non-stick skillet over med.-high heat. Add salmon and cook, turning once, until just opaque in the middle, 2-4 mins. per side. Serve with the fettuccine, and garnish the plates with a lemon wedge. A nice warm crusty loaf of bread would be delightful to accompany along with a wedge salad.

"Wisdom is seeing things from God's perspective."

Have FUN out there today!!

Love,

MM

Herb and Garlic Turkey Burgers

Bet you've never tasted bold and juicy turkey burgers like these!!
(serves 4)

1 lb. ground turkey
1 carton (14.5 oz.) Campbell's Creamy Herb and Garlic with Chicken Stock Soup
1 T. veg. oil
4 slices aged* Swiss cheese
4 slices uncured* smoked bacon (with no nitrates or 'trites*), cut in half and cooked
4 onion* sandwich buns, split

Mix the turkey and 1/4 cup soup in a large bowl and gently mix. Shape firmly into 4 burgers. Heat oil in a 10" skillet over med.-high heat. Add the burgers and cook for 10 mins. or until well browned on both sides. Pour off any fat. Add the remaining soup to the skillet and heat to a boil. Reduce the heat to low. Cover and cook until the burgers are cooked through. Top the burgers with the cheese and cook until cheese is melted. Top each burger with about 1 T. soup and 2 pieces of bacon. Serve the burgers on the buns with the remaining soup on the side for dipping.

"You can have results or excuses. Not both."

Have FUN out there today, and accomplish everything on your list!!

Love,

MM

Salted Butterscotch Banana Bread Pudding!!

"Imagine the best of bread pudding combined with the best of Bananas Foster!" This one is for YOU, Linda.
(serves 6-8)

Bread Pudding:
Nonstick cooking spray
7 cups chopped potato bread
2/3 cup chopped macadamia nuts
1/2 cup shredded coconut, toasted*
1/2 cup butterscotch chops
4 eggs
1 (12 oz.) can evaporated milk
1 (14 oz.) can sweetened condensed milk
2 T. light brown sugar
1 t. vanilla extract
1/4 t. ground nutmeg
1/4 t. ground cinnamon
1/4 t. sea* salt
2 T. Kerrygold* butter, cut into small pieces

Salted Butterscotch Sauce:
1/2 cup. Kerrygold* butter
1/2 cup light brown sugar
1/4 cup light corn syrup
2 cups heavy cream
1/4 t. coarse* kosher salt

Caramelized Bananas:
3 T. Kerrygold* butter, divided (as needed)
3 T. light brown sugar, divided (as needed)
4 bananas (not too ripe), peeled, sliced
Vanilla bean* ice cream, if desired

To make the bread pudding: Preheat oven to 350. Spray a 13x9" pan with cooking spray. Set aside. In a large bowl, toss together bread, nuts, coconut, and butterscotch chips. Spread on pan. In a medium bowl, whisk together eggs, evap. milk, condensed milk, light brown sugar, vanilla, nutmeg, cinnamon, and salt. Pour over bread mixture in baking dish, making sure bread is completely soaked in egg mixture. Cover, let sit 30 mins. Dot with the small pieces of butter. Bake, uncovered, 45-55 mins. or until top is crispy and golden brown.

To make butterscotch sauce: In a med. saucepan, over med heat, melt butter. Stir in light brown sugar and corn syrup. Bring to a simmer. Cook, stirring, until thick, syrupy, and golden in color, about 10 mins. Remove from heat; stir in cream and kosher salt. Cover to keep warm.

To make caramelized bananas: In a large nonstick skillet, over med.-high heat, melt 2 T. butter and 2 T. light brown sugar. Once butter-sugar mixture becomes bubbly, add bananas. Cook, flipping once, about 2-3 mins. per side, or until caramelized on both sides. Remove to a plate.(May need to work in batches to avoid overcrowding bananas. If so, add 1 T. butter and 1 T. light brown sugar to skillet before adding second batch of bananas).

To serve: Top bread pudding with bananas and spoon butterscotch sauce over top. Serve immediately with ice cream, if desired.

"You Must Have Passion!"

Have FUN today (I will - I am sitting in the sun reading food mags.)

Love,

MM

Steak with Cheddar Roasted Cabbage

I DO LOVE CABBAGE, and roasting it with red onion, and topping it with melted cheese sounds like a divine side for a juicy steak!!
(serves 4)

2 med. red. onions, cut into 8 wedges each
1/2 med. cabbage, cored and sliced 1/2" thick
3 T. EVOO, divided
1 t. dried thyme or use fresh*
3/4 t. kosher* slat, divided
3/4 t. freshly* ground pepper, divided
1&1/2 lbs. boneless strip steak (about 1" thick), trimmed
1/2 cup shredded sharp Cheddar, Gruyere, or Fontina cheese

Preheat oven to 450. Combine onions, cabbage, 2 T. oil, thyme, and 1/2 t. each S&P in a large bowl. Transfer to a large rimmed baking sheet. Roast, stirring twice, until the veggies are tender, 25-30 mins. About 10 min. before the veggies are done, pat steak dry and cut into 4 equal portions. Sprinkle with remaining S&P. Heat the remaining oil in a large skillet over med.-high heat until very hot, but not smoking. Add the steak and cook until browned on the bottom, 2-4 mins. Turn over, reduce heat to med.-low and cook to desired doneness, 3-5 min. for med.-rare. (or grill them on the barbi*). Transfer to a plate and loosely cover with foil. Push the veggies into 4 mounds. Sprinkle 2 T. cheese on each and return to the oven until melted, about 2 mins. Serve with the steaks.

"Forgive others not because they deserve forgiveness but because you deserve peace."

"Praise the Lord, oh my soul, worship His Holy name" today (and every day!!)

Love,

MM

Greek Salad with Beef or Lamb* Kebabs

Supposed to be SUNNY this weekend, so fire up the grill for this one!!
(4 servings)

1/4 cup EVOO
2&1/2 T. red wine vinegar
2 cloves garlic, grated
1 t. dried oregano
Kosher* salt and freshly* ground pepper
1 lb. well-trimmed beef sirloin or lamb*, cut into 16 cubes
5 oz. cherry tomatoes, quartered
1 Eng. cucumber, sliced
1/2 small sweet onion, thinly sliced
16 pitted* kalamata olives, halved
5 oz. baby spinach, stems removed* (about 6 cups)
2 oz. crumbled feta

In a small bowl, whisk the oil, vinegar, garlic, and oregano; season with S&P. Preheat the grill to med.-high. In a small bowl, gently toss the beef with 2 T. of the dressing. In a large bowl, toss the remaining dressing with the tomatoes, cucumber, onion, and olives. Thread the meat onto 4 metal skewers (or 4 bamboo skewers that have been pre-soaked in water); season with S&P. Grill the kebabs until browned on all sides, about 5 mins. total for med. rare. Add the spinach to the veggies and toss to combine. Divide the salad among 4 plates, top with the feta, and serve with the kebabs. Add a warm loaf of garlic bread*, dine al fresco*, and enjoy!!

Today, work on "humility and child-like trust, not self-importance and pride."

And, have FUN!!

Love,

MM

Chilled Mussels with Roasted Red Pepper Lemon Grass* Mayo

An easy and elegant presentation, and you will have enough extra sauce for sammies!
(makes 60)

60 small to medium fresh mussels (2-2&1/2 lbs)
1 cup Chardonnay
1 small sweet* onion, chopped
1/4 cup lemon grass*, chopped (I found Safeway has it fresh, or freeze dried in a jar*)
1 garlic clove, chopped
1/3 cup drained jarred roasted red pepper
1/8 t. cayenne
Zest  of 1/2 lemon
1&1/2 t. lemon juice
1/2 cup light* mayo
Rock salt (for serving)
60 small flat-leaf parsley leaves
Melted Kerrygold butter* (for serving)
Lemon wedges*

Scrub mussels, pull off any tough "beards" from sides of shells, and discard any mussels that aren't tightly closed. In a large pot with a tight-fitting led, bring wine and onion to a boil over high heat. Add mussels; cook, covered, until they open, 2-3 mins. Uncover and let stand until cool enough to handle. Discard any closed mussels. Separate mussels from shells using a sharp knife. Set each mussel on a half-shell (choose flattish ones), and place on a rimmed baking sheet. Cover and chill. In a blender, whirl garlic, roasted red pepper, lemon grass, cayenne, lemon zest, and juice until smooth. Add mayo and whirl to blend. Scrape into a bowl. Pour salt onto 2 platters. Set mussels level on salt. Dollop mayo on each and top with a parsley leaf. Arrange lemon wedges around rim of platters. Put out a bowl of melted butter for dipping. Holy Moly!!!!

"Forgiveness and grace are always available to the spiritual traveler."

Happy Friday, Dear Friends!!

Love,

MM

Cauliflower Steaks with Ginger, Tumeric, and Cumin on a Bed of Quinoa

"This takes the 'humble' cauliflower and turns it into quite the fine dish!"
(serves 3)

1 large head of cauliflower
Kosher* salt and freshly* ground pepper
2 T. EVOO, divided
1 t. freshly grated ginger root
1 t. ground cumin
1/2 t. ground turmeric
Small handful of cilantro, chopped
Qunioa

Preheat oven to 400. Remove the leaves and trim the stem end of the cauliflower, leaving the core intact. Using a large knife, cut the cauliflower from top to base into 3/4"  steaks. Season with S&P on both sides (reserve loose florets for another use like add them to your next salad*). Heat 1 T. of the oil in a large skillet over med.-high heat. Sear the cauliflower steaks until golden brown, about 2 mins. on each side. Gently transfer the steaks to a baking sheet. whisk together remaining 1 T. of oil, ginger, cumin, and turmeric. Brush or spoon the mixture on the steaks. Roast in the oven until tender, about 15 mins. Meanwhile, make the quinoa according to package directions (I made mine with low sodium chicken broth). When cauliflower is done remove from oven, and place on top of a bed of quinoa on each plate. Garnish with cilantro.

Editor's note: I am making this for lunch today!

"Patient waiting is often the highest way of doing God's will."

Have FUN today!!

Love,

MM

Mushroom and Pea Risotto

Lovely and luscious!!
(serves 2)

1 qt. low sodium* veg. stock
2 T. Kerrygold*; butter
2 T. EVOO
8 oz. crimini mushrooms, cleaned and quartered*
2 T. minced shallots
2 T. minced garlic
3/4 cup Arborio rice
1/4 cup white wine
1/1 cup frozen petite* peas, thawed
Coarse* Kosher* salt and freshly ground pepper
2 T. chopped chives

Pour the stock into a small pot. Cover, bring to a boil, then reduce to a simmer. Keep at a low simmer while making the risotto. Melt butter and oil in a large sauté pan over med.-high heat. Add the mushrooms and shallots; sauté until soft, about 7 mins. Add the garlic and cook another minute. Add the rice and stir well. Let the rice toast for a few minutes. It will smell nutty and start to absorb some of the liquid in the pan. Add the wine and stir well. Cook until the wine is reduced and the pan is almost dry, about 2 mins. Reduce heat to med.-low. Add 1 cup of the simmering veg. stock to the rice and use a wooden spoon to vigorously combine. Once the rice has absorbed the broth and the pan is almost dry again, add another 1/2 cup of veg. stock. Stir vigorously again.  Continue this process until you've used all of the stock. This will take about 25-35 mins. Remove from heat. Add the peas and season with S&P. Stir well. Sprinkle with chopped chives and serve immediately.

"Look closely and act on what you see."

Have FUN today!!!

Love,

MM

Mardi Gras Gumbo

"Laissez les bons temps rouler!!!!" It is the spirit of the celebration, and this is the signature dish of New Orleans:
(Serves 10-12)

3/4 fresh pork, or beef sausage links
3/4 lb. smoked sausages, sliced
3/4 lb. boneless, skinless chicken breast or thighs*, cubed
1 cup veg. oil
1 cup all-purpose flour
1 large sweet* onion, finely chopped
3 celery ribs, finely chopped
1 green or red* bell pepper, finely chopped
4 qts. low sodium* chicken broth
2 t. dried thyme
2 bay leaves
1/2 cup thinly sliced green onions
1/2 lb. Gulf shrimp, peeled and deveined*
1 pint Gulf oysters
Kosher* salt and hot sauce (I would use Tabasco*), to taste
1&1/2 T. file powder (or more to taste) - file powder is the ground leaves of the sassafras tree
Hot cooked rice

Pierce skin of fresh sausage and brown it in a large Dutch oven. Remove from pan. Let cool, slice into rings, and set aside. Brown smoked sausage in the fat remaining in the Dutch oven. Remove. Saute chicken in the same pan until lightly browned. Remove. Add oil to fat in pan and heat until shimmering. Stir in flour to make your roux. Cook, stirring constantly, until roux is a milk chocolate brown, 10-15 mins. (depending on how high the heat). Add onion and cook, stirring constantly until the roux darkens to a bitter-sweet chocolate color, about 3 mins. Add celery and bell pepper and cook until softened, about 5 mins. Add chicken broth, thyme, and bay leaves, and bring mixture to a boil. Return sausages and chicken to the pan, and bring to a boil. Reduce the a simmer and cook until thickened and fragrant, about 45 mins. Add green onions and shellfish. Cook until shrimp are pink and edges of oysters ruffle, about 5 mins. Season with salt and hot sauce. Remove from heat and stir in file powder. Serve over rice.

"Did you know that bear fat was the original choice for the roux by the Cajuns?"

I am wearing a ton of beads today and gonna have FUN on Fat Tuesday!! How 'bout you??

Let the good times roll!!

Love,

MM

BLT with Southern Pimento Cheese

I made these sammies for my myself and my band mate, Bob (who was giving me a ride to rehearsal yesterday morning), and MAN, oh, MAN were they GOOD!!!

Pimento Cheese:
(serves 12)

2 cups shredded extra sharp cheddar
8 oz. cream cheese with chives*, room temp.
1/2 cup light* mayo.
1/4 t. Johnny's Garlic Seasoning*, or garlic powder
1/4 t. cayenne or crushed red pepper flakes*
1/4 t. onion powder (since I used the cream cheese with chives, I omitted this*)
1/2 small jalapeno, seeded, and finely diced (wear gloves!!*)
1/4 t. smoked paprika* (LOVE this stuff!!!*)
1 4 oz. jar diced pimentos, drained well
Kosher* salt and freshly* ground pepper, to taste

Place all the ingredients into the large bowl of a mixer (or a hand mixer*), and beat on med. speed til you reach the consistency you like. Taste and adjust seasoning, if necessary*.

I toasted sour dough bread and slathered both "insides" with the pimento cheese. On top of the bottom slice, I laid bacon strips, salted tomato slices, and a lettuce leaf. Topped with other slice of bread and pushed gently down. I am going to make the same sammie this morning, but am adding Cajun smoked turkey = YUMOLA.

"Guard your mouth today".

Happy Presidents' Day!!

Love,

MM

Mardi Gras Bread

'Tis the season, so kick off the celebration with this wonderful bread:
(makes 2 loaves)

1&1/4 cups canola* oil
2 cups sugar
2 eggs
2 cups shredded organic carrots (again, I find organic carrots to be WAY sweeter*)
1 8 oz. can of crushed pineapple (undrained)
3 cups all purpose flour
1 t. baking soda
3 t. cinnamon
1 t. sea* salt
1 t. vanilla
1 cup chopped pecans or walnuts

Beat oil, sugar, and eggs well. Add in carrots and pineapple and mix again. Sift dry ingredients and add to other mixture. Fold in vanilla and nuts. Grease and flour 2 loaf pans. Divide batter between both, and bake at 350 for 1 hour or until a toothpick comes out clean. Best served warm with honey butter: 1 stick of Kerrygold* butter, softened mixed with 1/4 cup honey.

Editor's note: My V-day feast was SUPERB!!! And, of course, I have leftover lamb so I can make a gyro today!! YAY.

"Prayer is the voice of faith trusting that God knows and cares."

Have FUN in the SUN today!!

Love,

MM

MM's Valentine's Day Feast

Thought I'd let you in on what I am making for myself today:

Garlic, rosemary, and pepper encrusted rotisseried leg of lamb with Duerr's Mint Sauce
Steamed lobster tail with drawn lemon butter
Fettuccine Alfredo
Grilled asparagus
Chocolate dipped strawberries

And, for a snack - chocolate dipped (and cooled) potato chips that I saw Ree Drummond (The Pioneer Woman) make. And, to sip on - St. Michelle's Champagne.

Sounds YUMOLA to me!!!

Happy Valentine's Day, Dear Readers.

"Where intellect and emotion clash, the heart often has the greater wisdom."

Have FUN today!

Love,

MM

Creme Celeste

A very elegant (and incredibly EASY) dessert that will "wow" your sweetie(s)!
(serves 2 or 6 depending on how you make it)

1 cup heavy cream
1/2 cup sugar
1&1/2 t. unflavored gelatin
3 T. cold water
1 cup sour cream
2 T. kirsch
Raspberries* or a raspberry sauce* topped with the berries
Mint sprigs*

Combine sugar and cream in a saucepan and cook until sugar is dissolved. Soften gelatin in cold water and stir into cream mixture. When gelatin is thoroughly dissolved, beat in sour cream with a wire whisk. Beat only until mixture is thoroughly blended and smooth. Stir in the kirsh. Pour into a lightly oiled 2 cup mold or you can use small custard cups or ramekins. Chill for 4 hours then unmold and top with raspberries and mint sprigs.

"Open your eyes so you can SEE what needs to be done to help others today".

And, have FUN - it's Friday!!!!!

Love,

MM (Machete Milletti)

Halibut Milanese

Here's how to serve Love on a Plate by Drew Barrymore (People Mag.) - keeping my seafood theme going from yesterday:
(serves 2)

1 8 oz. container of cherry (or grape*) tomatoes, halved
1/2 red onion, thinly sliced
1 bunch arugula
1/4 cup plus 1 T. EVOO
2 T. balsamic vinegar (or you can try white balsamic - I found this at Trader Joe's*)
1/2 t. Kosher* salt
1/4 t. freshly ground pepper
2 (4-6 oz.) halibut steak fillets
2 eggs, lightly beaten
1 cup panko bread crumbs
2 T. Kerrygold* butter

In a medium bowl, toss the tomatoes, onions, and arugula leaves. Set aside. In a small bowl, whisk together 1/4 cup oil, balsamic vinegar, S&P. Set aside. Place a halibut fillet between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound to 1/2" thickness. Repeat with second fillet. Remove from plastic wrap. Dip each piece in the beaten egg wash then coat with the panko, shaking off excess*. In a large skillet, melt the butter and 1 T. oil. When the pan is hot, add the fillets and cook for 2-3 mins. on each side. Remove from heat. Place one fillet on each plate, and top with a generous portion of salad. Mix the reserved balsamic dressing before pouring, and drizzle on top. Serve immediately.

"Put your roots down by the river of God's goodness".

And, make sure you laugh out loud today!!

Love,

MM

Lucious Lobster Bisque for Two

Talk about a perfect starter (Or main event*) for your Romantic Valentine's Day Feast!!!!
(serves 2)

2 fresh lobster tails in their shells
2 T. Kerrygold* butter plus 1 T.
2 large shallots, chopped
1-2 stalks celery, chopped
1 organic* carrot, peeled and chopped
1-2 cloves garlic, peeled and crushed
1/2 cup dry sherry, cognac, or brandy
1 T. tomato paste (I buy this in the tube, and just keep it in the fridge*)
1 t. roughly chopped tarragon
4 cups seafood or lobster stock
1/4 cup heavy cream, warmed
2 t. cornstarch, potato starch or tapioca flour
Kosher* salt and white pepper, to taste
Crème fraiche or truffle oil, for garnish
Sautéed lobster meat, for garnish

For the bisque to get the most lobster flavor, a rich stock is made by using fresh lobster tails - shells and all. Using kitchen shears, cut lengthwise through the top of each lobster shell. Flip the tail over and cut lengthwise through the underside. Using the cuts in the shell as as a guide, cut through the lobster meat - cutting the tail in half lengthwise with the meat still inside the shells. Then cut each half crosswise into several large chunks. Rinse the lobster under cold water and removed any visible veins. Reserve just a bit of the meat for garnish later. In a Dutch oven or large pot, melt 2 T. of butter over moderate heat. Add the chopped tails and cook until shells are bright red, about 3-5 mins. Add the shallots, celery, and carrots, and cook until softened, about 5-7 mins. Stir in the garlic and sauté for another min. Pour in the sherry. Increase the heat to high, and simmer until almost all the liquid cooks out, 3-5 mins. Stir in the tomato paste and tarragon, followed by seafood or lobster stock. Bring to a boil, reduce heat to med.-low, and simmer for 20-25 mins. Strain the soup through a fine mesh sieve and return the liquid to the Dutch oven. Place the solids (veggies, lobster meat, and lobster shells) in a heavy duty blender and process until smooth. Add the puree back to the Dutch oven. Bring the mixture to a simmer and cook for 10 more mins. Strain the bisque through a chinois, or fine mesh sieve lined with a cheese cloth, pushing the solids with a wooden spoon to get as much liquid out as possible. Discard the solids. Return the bisque to the Dutch oven. Add the warm cream and bring to a gentle simmer. Whisk the corn starch into 2 T. of COLD water in a small bowl, and add to the bisque. Continue cooking until soup reaches desired thickness, about 2-3 mins. more. Saute  reserved (chopped) lobster meat in 1 T. of butter. Garnish the bisque with creme fraiche or truffle oil, and the lobster meat. Serve with toasted French bread and a big smile*!!

"Life is about Balance. Be Kind, but don't let others abuse you. Trust, but don't be deceived. Be Content, but never stop improving yourself."

Have FUN today, and help out a neighbor.

Love,

MM

Pork with Granny Smiths and Mushrooms

"This simple dish comes alive with the savory flavor of the thyme, the tartness of the apple, earthiness of the mushrooms, and the creamy goodness of the soup. GREAT source of lean protein, too!"
(serves 4)

1 lb. boneless pork tenderloin, cut in 1/2" thick slices
1/2 t. dried thyme, crushed
1/4 t. freshly* ground pepper
1 T. canola oil
1 large sweet* onion, cut in half and sliced (about 1 cup)
8 oz. assorted sliced mushrooms (button* criminis, shitake, and oyster)
1 med. Granny Smith apple, sliced (about 1&1/2 cups)
1 can (10&3/4 oz.) Campbell's Healthy Request Condensed Cream of Mushroom Soup
2 T. balsamic vinegar
3/4 cup low sodium* chicken broth
2 cups hot cooked instant brown rice or orzo*

Season the pork with the thyme and pepper. Heat the oil in a 12" nonstick skillet over med.-high heat. Add the pork and cook until browned on all sides. Remove from the skillet. Cook the mushrooms and onions in the skillet for 5 mins., stirring occasionally. Stir in the apple and cook for 5 mins. or until the apple is tender-crisp. Stir in the soup, vinegar, and broth and heat to a boil. Return the pork to the skillet. Reduce the heat to low. Cover and cook for 5 mins. or until the pork is cooked through. To plate: arrange the pork slices over the rice or orzo and cover with the sauce. I would serve steamed broccoli with a lemon and dill butter sauce to accompany*.

"Compassion is understanding the troubles of others, coupled with an urgent desire to help."

Have FUN today - maybe we will see the SUN!!

Love,

MM

Baked Vanilla Doughnuts

"A 'healthier' sweet way to show your loved ones that you want them around for a long time".
(makes 1 dozen)

Nonstick cooking spray
2 eggs
4 t. unsalted Kerrygold* butter, melted
1 t. vanilla extract
2/3 cup sugar
2 cups white whole wheat flour
1/2 t. sea* salt
1&1/2 t. baking powder
1 cup milk (2%*, skim, almond, soy, or coconut)

Preheat oven to 350. Spray 2 six-cup doughnut (you can get these from King Arthur Flour) pans with cooking spray. In the bowl of an electric mixer, beat eggs for 1 min. on medium. Add butter, vanilla, and sugar, and beat until smooth. Mix in flour, salt, and baking powder. Add milk and stir until smooth. Spoon batter into the doughnut pans. Bake 12-15 mins., or until light brown and a wooden pick comes out clean. Remove doughnuts from pans and let cool on a wire rack. Glaze and top as desired.

Glaze toppings tips:
Lemon-Glazed: Stir together 1&1/2 cups confectioners' sugar, 4 T. freshly squeezed lemon juice, and 2 t. freshly grated lemon peel.

Lemon-Sesame: Top with lemon glaze and toasted sesame seeds.

Peanut Butter and Chocolate Glazed: Spread doughnut with 1/2 cup melted chocolate chops. Mix together 1 T. creamy peanut butter, 2/3 cup confectioners' sugar, and 5-6 t. water until runny. Drizzle on top.

Peanut Butter-Banana: Top with peanut butter glaze and chopped banana chips.

Vanilla-Glazed Cranberries: Stir together 1&1/2 cups confectioners' sugar, 2 t. vanilla extract, and 4 T. milk. Top with chopped dried cranberries.

Honey Almond: Top with vanilla glaze, chopped toasted almonds and a drizzle of honey.

"Strive valiantly, because there is no effort without error and short-coming....who at best knows in the end the triumph of high achievement, and who at the worst, if he fails, at least fails while daring greatly."

Have FUN today!!

Love,

MM

Strawberry Bark

A FUN and EASY chocolate treat to make for your sweetie (or YOUSELF) for V. Day!

1 lb. semisweet, dark* or milk* chocolate
Freeze-dried strawberries
Parchment paper

Chop the chocolate and melt 3/4 of it in a microwave safe bowl (or in the top of a double boiler with water in the bottom pot*), stirring every 30 secs. Stir in the remaining chocolate until smooth. Spread out in a 1/4" thick layer on a parchment-lined baking sheet; top with the strawberries - pressing so they adhere*. Chill until set, then break into pieces.

"Perseverance is as much about a strong won't as a strong will."

Have FUN today, and Praise God from Whom All Blessing Flow!!!

Love,

MM

Asian Lettuce Cups

I LOVE to order these at PF Changs!! Here's how to make 'em at home (thanks to Campbell's Kitchen):
(serves 4)

1 lb. ground turkey, chicken, pork, or beef
1 med. organic* carrot, peeled and shredded (about 1/2 cup)
2 cloves of garlic, minced
1 (1") piece of fresh ginger root, peeled and minced (you can use ground, but fresh is WAY
     better!*)
1/-4*-1/2 t. crushed red pepper
1 cup Swanson Chinese Hot and Sour Flavor Infused Broth
2 T. cornstarch
1/4 cup chopped fresh cilantro leaves
1 T. freshly* squeezed lime juice
8 large leaves Boston, Bibb, or Butter* lettuce
2 green onions, thinly sliced (about 1/4 cup)
1/4 cup chopped dry roasted* peanuts

Cook your meat of choice in a 12" nonstick skillet over med.-high heat until well browned, stirring often to separate and crumble. Pour off any fat. Add the garlic, ginger, and red pepper, and cook and stir for 1 min. Add 1/2 cup of the broth and heat to a boil. Stir the remaining broth and the cornstarch in a small bowl until the mixture is smooth. Add the cornstarch mixture to the skillet. Cook and stir for 2 mins. or until the mixture boils and thickens. Stir in the cilantro and lime juice just before serving. Spoon about 1/4 cup of the meat mixture into each lettuce leaf. Sprinkle with green onions and peanuts. Fold lettuce over filling to make a cup and enjoy!

Count your blessings out loud today, and be thankful!!

Love,

MM

Divine Nutella Cheesecake Muffins

This one deserves a, "Holy Moly!!"
(makes 1 dozen)

1 (8 oz.) pkg. cream cheese, room temp.
1/2 cup sugar
1/4 cup Kerrygold* butter
1/3-1/2 cup Nutella
1 T. vanilla extract
1/4 cup sour cream
2 eggs, room temp. - VERY important
12 Lorna Doone cookies
Cupcake liners
Whipped cream*, optional

Fill your broiler pan with several cups of water. Place the pan in the oven on the bottom rack. Set oven temp. to 275. Line your cupcake pan with the liners, and place one cookie in the bottom of each. In a large bowl, beat the cream cheese, sugar, and butter until smooth. Add in your desired amt. of Nutella, and blend. Blend in vanilla and sour cream. Add one egg and blend for a good min., then add the other one and blend again for the same amt. of time. Don't over do it or toss in both at once. You will notice it will be a little soupy, but that's OK! Pour batter into a large cup that you can easily pour into the cupcake liners, or use a soup ladle*. Fill each liner to just about to the top. Place the pan in the middle shelf of the oven over the pan of water and bake for 25 mins. When done, let pan sit on the stove top so it cools enough to place in the fridge. DO NOT TAKE THEM OUT OF THE PAN!! They need to cool for a few hours in the fridge to set up properly. When ready to eat, feel free to top with a dollop of whipped cream.

"Make every day count."

And, have FUN today - it's FRIDAY!!!

Love,

MM

Smoky Stuffed Mushrooms

I was told these are addictive, and that even mushroom disdainers will gobble 'em up!
(serves 4)

12 button or crimini mushrooms, cleaned and stems removed, but keep the stems and dice
4 slices of mesquite smoked* bacon (with no nitrates or 'trites*), cooked until crisp, save drippings
3 slices of    "              "              "       cooked to the limp stage, save drippings
1/4 cup sweet* onion, diced
8 oz. cream cheese with chives*, room temp.
3/4-1 cup sharp cheddar, shredded
1/2 t. Johnny's Garlic Seasoning*, or garlic powder
Freshly* ground black pepper, to taste
2-3 T. Kerrygold* butter, melted, or reserved bacon drippings, your choice
1/2 cup Panko* bread crumbs, plain or seasoned, again your choice
Cooking spray

Clean mushrooms, dice stems, and set aside. Cook the bacon as per the ingredient list above. Into the drippings add onion and diced mushroom stems. Cook until soft. Chop crisp bacon into small pieces. In a mixing bowl add cream cheese, stir in the crisp bacon, cheddar, onion/mushroom mixture, black pepper, and Johnny's. Spray a 9x13 casserole dish or rimmed baking sheet with cooking spray. Fill each mushroom with as much cheese filling as it will hold. Cut each slice of limp bacon into 4 pieces so that one will fit on top of each mushroom. Sprinkle bread crumbs on top of bacon covered mushrooms, and drizzle with melted butter or bacon drippings. Place in preheated 350 oven for 20 mins. or until brown on top. Let cool for a bit, and enjoy!!

"An anxious heart weighs a man down, but a kind word cheers him up."

Have FUN out there today, and cheer someone up!

Love,

MM

Veggie Fettuccine Alfredo

People might brag about that they got to eat this!!
(serves 6)

2 T. EVOO (extra virgin olive oil)
2 sweet* onions, chopped
1&1/2 t. sugar
1 red bell pepper, seeded* and chopped
2-3 cloves of garlic, coarsely chopped
3 organic* carrots (again, I find these to be sweeter*), julienned or sliced thin
1 small can of sliced mushrooms, with their juice
1/4 cup water
1/2 t. Better Than Bouillon low sodium Chicken* (optional)
1/4 cup Kerrygold* butter
1-4-1/2 cup flour
2 cups half and half
1/3 cup cooking sherry
A few grates of fresh nutmeg*
1/2-3/4* cup parmesan cheese (NOT the powdered kind*)
Kosher* salt and freshly* ground pepper, to taste
1 lb. cooked fettuccine noodles

Heat oil in skillet. Add onions and sauté. After 3 mins. add sugar to caramelize onions. Cook 2 more mins., add peppers and garlic and cook about 5 mins. until softened and browned; stirring occasionally. Add carrots, mushrooms and liquid, water, and bouillon. Cover and cook 8 mins. or until carrots are softened. Remove cover and continue cooking to evaporate liquid. While noodles are cooking, melt butter in a small saucepan. Add flour and mix with a whisk, cooking for 2-3 mins. You'll want to add enough flour to get a thick paste. Add half and half, sherry, nutmeg, S&P. Cook, stirring continuously, until sauce thickens. Add Parmesan and mix well. Combine noodles, veggies, and sauce, and serve with warm roasted* garlic bread, and a wedge salad.

"Be careful of the words you speak, and keep them soft and sweet! For you never know from day to day which words you'll have to eat."

Have FUN today!!

Love,

MM

Bratwurst and Red Cabbage

The Best of the Wurst!!
(makes 4 servings)

1 lb. uncured bratwurst
2 T. EVOO
1 12 oz. bottle Pilsner beer or other lager, divided
Water
1 med. red onion, chopped
1/2 med. head of red cabbage, thinly sliced
1 med. red beet, peeled and coarsely grated
Kosher salt and freshly ground pepper
1/2 cup apple cider vinegar
1 T. light brown sugar
1/4 t. ground allspice
Freshly grated horseradish root*, peeled*
Whole grain mustard*

Prick the bratwurst in several places with a knife and place in a large skillet. Add oil and half of beer, then add water until liquid comes a little over halfway up the sides of sausages. Bring to a simmer over med. heat. Cook, turning once, until just barely cooked through, 12-15 mins. Increase heat to med.-high; cook until liquid is evaporated, 5-10 mins. Roll sausages to edge of skillet and add onion to center. Cook, turning sausages often and stirring onion occasionally, until sausages are browned and onion is soft, 5-8 mins. Transfer sausages to a plate. Add cabbage and beet to skillet; season with S&P. Cook, stirring often, until cabbage is wilted about 5 mins. Add vinegar, brown sugar, allspice, and remaining beer. Cover; cook until tender, 20-25 mins. Serve sausages with cabbage mixture, topped with horseradish, and mustard on the side.

"We can accomplish more together than we can alone."

Have FUN today, and notice everything!!

Love,

MM

Fennel Parmesan Salad with Hearts of Palm*

Editor's note: As all of us 12's are trying to recover from the staggering loss - still feels like I was punched in the stomach, this truly is a Blue Monday of sadness and bitter disappointment. But, we LOVE our Seahawks, and Thank Them for a great and exciting season!! Go Hawks!

K, now to the business at hand, here is a fresh and savory salad for you to consider that I saw in the paper yesterday (with my addition*). Esp. if you like anise and licorice!
(serves 4)

2 fennel stalks, very thinly sliced on the diagonal, plus 1 small fennel bulb, cored and thinly
     sliced
2 hearts of palm "tubes"*, sliced into rings* (or you can buy a can of already sliced*)
Chunk of Parmesan cheese or use deli shaved Parm.*
2 T. EVOO
1 T. freshly squeezed lemon juice
Kosher salt and freshly ground pepper
Chopped fennel fronds

Place the sliced fennel stalks, bulb slices, and hearts of palm rings in a med. bowl. Using a sharp veg. peeler, shave the Parmesan in thin shards over the mix. Add the oil, lemon juice, and S&P to taste. Toss the salad gently, then adjust the seasoning with more S&P if necessary. Shave more Parm. on top, sprinkle with the fennel fronds, and serve immediately.

"One person CAN make a difference, and everyone should try." ~ John F. Kennedy

Keep your chins up.

Love,

MM 

Pigs in a Pretzel Blanket

One more last minute appetizer for your SUPER BOWL party today:
(makes 12)

2 large egg yolks
1 T. water
1 sheet frozen puff pastry (one 14 oz. package or half a 17.3 oz.), thawed
4 pre-cooked pork or chicken* sausages (such as Andouille or kielbasa; about 1 lb.), halved
     lengthwise
1/2 t. baking soda
Kosher salt and poppy seeds for sprinkling
Whole grain Dijon mustard for serving

Preheat oven to 400. Mix yolks and water in a small bowl until smooth. Gently roll out puff pastry on a lightly floured surface just to press out any creases; brush with egg wash. Cut into 8 long strips. Lightly dust sausages with flour. Working one at a time, wrap pastry around sausage, and egg wash side facing in. If pastry becomes to soft, chill until firm before continuing. Place rolled-up sausages on a parchment-lined baking sheet, cut side down. Mix baking soda into remaining egg wash, and brush over pastry (this will give it a sheen); sprinkle with salt and poppy seeds. Chill 15 mins. Bake until pastry is puffed and golden brown, 25-30 mins. Let cool. Slice into bite size portions and serve with mustard.

"When you arise in the morning, think of what a privilege it is to be alive - to breathe, to think, to enjoy, to love." ~ Marcus Aurelius.

SEA                                HAWKS!!!!!!

We are 12's!!!!!

Have FUN watching the game!!!!!!!!!!!

Love,

MM