Easy Peasy, and you can say good-bye to your corner fish 'n chip shop!!
(serves 8)
2 qts. veg. oil for frying
8 (4 oz.) cod fillets or other flaky white fish
1&1/2 t. kosher* salt
1&1/2 t. freshly* ground black pepper
1 cup flour, plus one more cup
A pinch of dried dill weed*
2 T. Johnny's Garlic Seasoning*, or garlic powder
2 T. smoked* paprika, or use regular paprika
2 egg whites, beaten
1/2 (12 oz.) bottle of beer (do not use light)
Heat oil in a deep fryer to 365. You could also use a deep, heavy, 4 qt. pot and a deep-fat thermometer. Rinse fish, pat dry, and sprinkle with 1/2 t. each S&P. Combine 1 cup of flour, garlic powder, dill, paprika, and remaining teaspoon each of S&P in a bowl. Stir in egg whites, and gradually mix in beer until a thin batter forms. You should be able to see fish through the batter after dipping. Put the other cup of flour in a shallow bowl. Dredge fish through the flour (this step will enable the batter to stick to the fish), and dip both sides in the batter, letting excess drip off. Transfer 2 at a time to the fryer. Cook fish, turning once, until both sides are golden brown, about 5 mins. total. If your fish is less than 1" thick, reduce the cooking time to 4 mins. Drain on paper towels. Bring oil back to 365 between batches. This batter is also great for onion rings and potato cakes!!
"Whatever is given from the heart of love is beautiful to Him."
Have FUN and stay DRY today. Holy Moly!!
Love,
MM
Tuesday, March 31, 2015
Monday, March 30, 2015
Creamy Egg Salad with Black Olives*
Oh, Yeah, Baby!! Try this on King Hawaiian rolls for sliders.
(makes 3 cups)
3 oz. cream cheese with chives*, softened
1/4 cup light* mayo.
1/2 t. sea* salt
1/8 t. freshly* ground pepper
1/4 cup finely chopped sweet red bell pepper
1/4 cup finely chopped celery
1/4 cup dill* pickle relish
1/4 cup coarsely chopped black olives*
2 T. minced fresh lemon* parsley
8 hard-cooked eggs, chopped
Mix all ingredients together well in a bowl. Refrigerate, covered, until serving. I would add Lays potato chips, baby carrots, and cold red grapes to accompany, and call it picnic fare!!
"Believe in what you want so much that it has no choice but to materialize."
R.I.P. Peggy. You WILL be greatly missed!!
Love,
MM
(makes 3 cups)
3 oz. cream cheese with chives*, softened
1/4 cup light* mayo.
1/2 t. sea* salt
1/8 t. freshly* ground pepper
1/4 cup finely chopped sweet red bell pepper
1/4 cup finely chopped celery
1/4 cup dill* pickle relish
1/4 cup coarsely chopped black olives*
2 T. minced fresh lemon* parsley
8 hard-cooked eggs, chopped
Mix all ingredients together well in a bowl. Refrigerate, covered, until serving. I would add Lays potato chips, baby carrots, and cold red grapes to accompany, and call it picnic fare!!
"Believe in what you want so much that it has no choice but to materialize."
R.I.P. Peggy. You WILL be greatly missed!!
Love,
MM
Sunday, March 29, 2015
Sunshine Raisin Broccoli Salad with Bacon and Pepitas
I made this for our Small Group last night, and it garnered RAVE reviews!!
(serves 6-8)
6 cups chopped fresh broccoli, florets only
1 cup golden* raisins
1/2 lb. uncured* smoked bacon, fried crisp and crumbled
1/3 cup coarsely chopped red onion
1/4 cup Sugar in The Raw*
1/4 cup peptitas* (pumpkin seeds - I found them at a Mexican grocery store in my "hood")
2 T. cider vinegar
1 cup light* mayo.
Place broccoli, raisins, bacon, onion, and pepitas in a large bowl. Mix sugar, vinegar, and mayo together well in a small bowl. Pour over salad and toss to coat. Refrigerate to chill thoroughly.
"Today, let us strive for humility, strength, and love. And, to be embarrassed by our desires for self-importance."
Love,
MM
(serves 6-8)
6 cups chopped fresh broccoli, florets only
1 cup golden* raisins
1/2 lb. uncured* smoked bacon, fried crisp and crumbled
1/3 cup coarsely chopped red onion
1/4 cup Sugar in The Raw*
1/4 cup peptitas* (pumpkin seeds - I found them at a Mexican grocery store in my "hood")
2 T. cider vinegar
1 cup light* mayo.
Place broccoli, raisins, bacon, onion, and pepitas in a large bowl. Mix sugar, vinegar, and mayo together well in a small bowl. Pour over salad and toss to coat. Refrigerate to chill thoroughly.
"Today, let us strive for humility, strength, and love. And, to be embarrassed by our desires for self-importance."
Love,
MM
Saturday, March 28, 2015
Parmesan Crusted Salmon
"A lightly seasoned Parmesan cheese crust brings a bold but not overpowering flavor to the salmon steaks cooked in a white wine and teriyaki marinade."
(serves 4)
1/2 cup freshly grated* Parmesan cheese
1 cup Italian seasoned Panko* bread crumbs
1 t. dried tarragon
1 t. dill weed
1 cup white wine
1/4 cup low sodium* teriyaki sauce
1 T. melted Kerrygold* butter
1/4 cup chopped red onion
1 T. minced garlic
2 lbs. wild caught* salmon steaks
2 eggs, beaten
In a med. saucepan over med. heat, blend white wine, teriyaki sauce, butter, red onion, and garlic. Cook and stir until onions are tender. Let cool. Marinate steaks for two hours. Do not discard marinade. In a shallow, med. bowl, mix Parmesan, bread crumbs, tarragon, and dill. Place eggs in another shallow bowl. Dip steaks in, turning to coat, and let excess drop off. Press one side of each salmon steak into the Parm. mixture. Turn to press the mixture on other side. Place the marinade in a large skillet over med. high heat. Add steaks and cook until most of the liquid is reduced, 10-15 mins., then flip carefully. Continue cooking until crust is golden brown and fish is easily flaked with a fork.
"Starting today, I need to forget what's gone. Appreciate what still remains, and look forward to what's coming next."
Have FUN today!!
Love,
MM
(serves 4)
1/2 cup freshly grated* Parmesan cheese
1 cup Italian seasoned Panko* bread crumbs
1 t. dried tarragon
1 t. dill weed
1 cup white wine
1/4 cup low sodium* teriyaki sauce
1 T. melted Kerrygold* butter
1/4 cup chopped red onion
1 T. minced garlic
2 lbs. wild caught* salmon steaks
2 eggs, beaten
In a med. saucepan over med. heat, blend white wine, teriyaki sauce, butter, red onion, and garlic. Cook and stir until onions are tender. Let cool. Marinate steaks for two hours. Do not discard marinade. In a shallow, med. bowl, mix Parmesan, bread crumbs, tarragon, and dill. Place eggs in another shallow bowl. Dip steaks in, turning to coat, and let excess drop off. Press one side of each salmon steak into the Parm. mixture. Turn to press the mixture on other side. Place the marinade in a large skillet over med. high heat. Add steaks and cook until most of the liquid is reduced, 10-15 mins., then flip carefully. Continue cooking until crust is golden brown and fish is easily flaked with a fork.
"Starting today, I need to forget what's gone. Appreciate what still remains, and look forward to what's coming next."
Have FUN today!!
Love,
MM
Friday, March 27, 2015
Crisp Lemon Shortbread
Buttery cookies with a lemony pop! This one is for my friend, Band and Choir Mate, ROSTER!!
(makes 2 dozen)
3/4 cup Kerrygold* butter, softened
1/2 cup confectioners' sugar
1 t. grated lemon peel
1 T. freshly squeezed* lemon juice
1&1/2 cups all-purpose flour
2 t. coarse sugar (I would use "Sugar in the Raw"*)
Preheat oven to 325. In a bowl, beat butter, confectioners' sugar, and lemon peel until blended. Beat in lemon juice. Gradually beat in flour. Divide dough into four portions. On a lightly floured surface, roll each portion of dough into a 5x3&1/2" rectangle. Transfer to ungreased baking sheets. Cut each rectangle into six squares, but do not separate. Prick tops with a fork. Sprinkle with coarse sugar. Bake for 20-25 mins. or until light brown. Cool on pans 10 mins. Transfer shortbread to a cutting board; cut into squares. Cool on a wire rack.
"A definite choice demands definite actions."
Happy Friday!!!
Love,
MM
(makes 2 dozen)
3/4 cup Kerrygold* butter, softened
1/2 cup confectioners' sugar
1 t. grated lemon peel
1 T. freshly squeezed* lemon juice
1&1/2 cups all-purpose flour
2 t. coarse sugar (I would use "Sugar in the Raw"*)
Preheat oven to 325. In a bowl, beat butter, confectioners' sugar, and lemon peel until blended. Beat in lemon juice. Gradually beat in flour. Divide dough into four portions. On a lightly floured surface, roll each portion of dough into a 5x3&1/2" rectangle. Transfer to ungreased baking sheets. Cut each rectangle into six squares, but do not separate. Prick tops with a fork. Sprinkle with coarse sugar. Bake for 20-25 mins. or until light brown. Cool on pans 10 mins. Transfer shortbread to a cutting board; cut into squares. Cool on a wire rack.
"A definite choice demands definite actions."
Happy Friday!!!
Love,
MM
Thursday, March 26, 2015
Pastrami Roll-ups
These are easy peasy to prepare, and will quickly pull a disappearing act!!
(makes 4 dozen)
3/4 cup spreadable cream cheese with chives*, room temp.
1/2 cup crumbled blue cheese
12 sliced lean deli pastrami
12 dill pickle spears
In a small bowl, mix cream cheese and blue cheese until blended. If necessary, pat pastrami and pickles dry with paper towels. Spread about 1 T. cheese mixture over each slice of pastrami; top with a pickle spear. Roll up tightly. Cut each roll into four slices. Refrigerate leftovers.
"Do it from the heart or not at all."
Put "Have FUN" on your to do list today!!
Love,
MM
(makes 4 dozen)
3/4 cup spreadable cream cheese with chives*, room temp.
1/2 cup crumbled blue cheese
12 sliced lean deli pastrami
12 dill pickle spears
In a small bowl, mix cream cheese and blue cheese until blended. If necessary, pat pastrami and pickles dry with paper towels. Spread about 1 T. cheese mixture over each slice of pastrami; top with a pickle spear. Roll up tightly. Cut each roll into four slices. Refrigerate leftovers.
"Do it from the heart or not at all."
Put "Have FUN" on your to do list today!!
Love,
MM
Wednesday, March 25, 2015
Hunter's Chicken Stew
This rich, earthy stew might just be the ticket to bring smiles on this rainy day!!
(serves 4)
4 T. unsalted Kerrygold* butter
1 4 lb. chicken, cut into 8 pieces
Kosher* salt and freshly* ground pepper
All-purpose flour, for dusting
1 large sweet* onion, thinly sliced
2 large shallots, sliced
2 large cloves of garlic, sliced
3/4 cup dry white wine
1 T. tomato paste
1 15 oz. can fire-roasted* diced tomatoes
1/2 cup low sodium* chicken stock
1/4 oz. dried porcini mushrooms, rinsed
2 thyme sprigs (I would use lemon thyme from my farm*)
1 bay leaf
1/2 lb. cremini mushrooms, halved
Chopped parsley, for garnish
In a large enameled cast-iron casserole, melt 2 T. of the butter. Season chicken with S&P and dust with flour. Add half of the chicken to the casserole and cook over med. heat, turning occasionally, until browned all over, about 7 mins. Transfer to a plate. Repeat with the remaining 2 T. of butter and chicken. Add the onion, shallots, garlic, and a generous pinch each of S&P to the casserole and cook over med. heat, stirring occasionally, until softened, about 5 mins. Add the wine and tomato paste and simmer until slightly reduced, 2 mins. Add the tomatoes, stock, porcini, thyme, and bay leaf and bring to a boil. Nestle the chicken in the sauce, cover, and simmer over med. low heat until nearly cooked, about 25 mins. Stir in the cremini mushrooms and cook, uncovered, until the chicken is cooked through, about 12 mins. Discard the thyme sprigs and bay leaf. Transfer the stew to plates, garnish with parsley, and serve with either roasted or garlic mashed* potatoes, and a crisp wedge salad*.
"When you're up, your friends know who you are. When you're down, you know who your friends are."
Try to stay dry today, and have FUN!!
Love,
MM
(serves 4)
4 T. unsalted Kerrygold* butter
1 4 lb. chicken, cut into 8 pieces
Kosher* salt and freshly* ground pepper
All-purpose flour, for dusting
1 large sweet* onion, thinly sliced
2 large shallots, sliced
2 large cloves of garlic, sliced
3/4 cup dry white wine
1 T. tomato paste
1 15 oz. can fire-roasted* diced tomatoes
1/2 cup low sodium* chicken stock
1/4 oz. dried porcini mushrooms, rinsed
2 thyme sprigs (I would use lemon thyme from my farm*)
1 bay leaf
1/2 lb. cremini mushrooms, halved
Chopped parsley, for garnish
In a large enameled cast-iron casserole, melt 2 T. of the butter. Season chicken with S&P and dust with flour. Add half of the chicken to the casserole and cook over med. heat, turning occasionally, until browned all over, about 7 mins. Transfer to a plate. Repeat with the remaining 2 T. of butter and chicken. Add the onion, shallots, garlic, and a generous pinch each of S&P to the casserole and cook over med. heat, stirring occasionally, until softened, about 5 mins. Add the wine and tomato paste and simmer until slightly reduced, 2 mins. Add the tomatoes, stock, porcini, thyme, and bay leaf and bring to a boil. Nestle the chicken in the sauce, cover, and simmer over med. low heat until nearly cooked, about 25 mins. Stir in the cremini mushrooms and cook, uncovered, until the chicken is cooked through, about 12 mins. Discard the thyme sprigs and bay leaf. Transfer the stew to plates, garnish with parsley, and serve with either roasted or garlic mashed* potatoes, and a crisp wedge salad*.
"When you're up, your friends know who you are. When you're down, you know who your friends are."
Try to stay dry today, and have FUN!!
Love,
MM
Tuesday, March 24, 2015
Curried Shrimp Salad
This is an easily transportable salad for dining al fresco. I would serve it in avocado halves sprinkled with lemon juice.
(no servings number listed)
1/4 cup freshly* squeezed lime juice
1/4 cup canola oil (or light oil of your choice*)
2 T. green curry paste
1 lb. cooked baby salad* shrimp
8 oz. mixed micro* greens
1 cup cilantro, chopped
1 cup mint, chopped
1 cup sliced organic* carrots
1 cup thinly sliced red onion
Kosher* salt, to taste
Dry roasted peanuts
In a bowl, whisk together lime juice, oil, and curry paste. Add the rest of the ingredients (through salt), mix well, and top with peanuts to serve.
"Whenever I am afraid, I will trust in You."
Have FUN today!!!
Love,
MM
(no servings number listed)
1/4 cup freshly* squeezed lime juice
1/4 cup canola oil (or light oil of your choice*)
2 T. green curry paste
1 lb. cooked baby salad* shrimp
8 oz. mixed micro* greens
1 cup cilantro, chopped
1 cup mint, chopped
1 cup sliced organic* carrots
1 cup thinly sliced red onion
Kosher* salt, to taste
Dry roasted peanuts
In a bowl, whisk together lime juice, oil, and curry paste. Add the rest of the ingredients (through salt), mix well, and top with peanuts to serve.
"Whenever I am afraid, I will trust in You."
Have FUN today!!!
Love,
MM
Monday, March 23, 2015
Caramelized Onion Twice-Baked Potatoes
And, speaking of veggies, I do believe I will serve these at my Easter Feast!!
(serves 8)
4 large russet potatoes, scrubbed*
3 T. EVOO
Kosher salt and freshly* ground pepper
2 med. red onions, thinly sliced
1 cup sour cream
3 scallions, finely chopped, plus more for serving
Shaved Parmesan*, for serving
Heat oven to 375. Rub the potatoes with 1 T. oil, sprinkle with 1/2 t. salt, prick with a fork*, and transfer to a large baking sheet. Bake until tender in the center, about 1 hr. and 15 mins. While the potatoes are baking, heat the remaining 2 T. oil in a large skillet over med. heat. Add the red onion, and cook stirring occasionally, until tender and lightly golden brown, 15 mins. Once the potatoes are cool enough to handle, cut them in half crosswise. Scoop out the insides, leaving a 1/8" border, and transfer to a large bowl. Mash with the sour cream and 1/2 t. each S&P. Fold in the scallions and onions. If necessary, slice a thin piece off the rounded sides of each potato so they can stand upright. Transfer the potato skins back to the baking sheet. Divide the filling among the potato halves (about 1/2 cup each), and bake until heated through, 15-20 mins. Sprinkle with additional scallions, pepper, and shaved Parm.
"The only way kids develop resilience, perseverance, and confidence is to work through difficult situations, even if it means negative consequences. They'll remember next time, and make better decisions!"
Love,
MM
(serves 8)
4 large russet potatoes, scrubbed*
3 T. EVOO
Kosher salt and freshly* ground pepper
2 med. red onions, thinly sliced
1 cup sour cream
3 scallions, finely chopped, plus more for serving
Shaved Parmesan*, for serving
Heat oven to 375. Rub the potatoes with 1 T. oil, sprinkle with 1/2 t. salt, prick with a fork*, and transfer to a large baking sheet. Bake until tender in the center, about 1 hr. and 15 mins. While the potatoes are baking, heat the remaining 2 T. oil in a large skillet over med. heat. Add the red onion, and cook stirring occasionally, until tender and lightly golden brown, 15 mins. Once the potatoes are cool enough to handle, cut them in half crosswise. Scoop out the insides, leaving a 1/8" border, and transfer to a large bowl. Mash with the sour cream and 1/2 t. each S&P. Fold in the scallions and onions. If necessary, slice a thin piece off the rounded sides of each potato so they can stand upright. Transfer the potato skins back to the baking sheet. Divide the filling among the potato halves (about 1/2 cup each), and bake until heated through, 15-20 mins. Sprinkle with additional scallions, pepper, and shaved Parm.
"The only way kids develop resilience, perseverance, and confidence is to work through difficult situations, even if it means negative consequences. They'll remember next time, and make better decisions!"
Love,
MM
Pasta with Roasted Cauliflower
Just bought a whole head of cauliflower at Trader Joe's yesterday, so thinking I might make this on a "meatless" Monday (thanks to Alton Brown).
(serves 4-6)
1 large head of cauliflower, broken into bite-size pieces
2 T. EVOO
4 t. kosher salt, divided
1 can whole San Marzano* tomatoes, drained
4 cloves of garlic, minced
1/2 t. red pepper flakes
1/2 lb. penne or rigatoni pasta
1/3 cup shaved* Parmesan
1 cup shredded sharp cheddar
1/2 cup Panko* bread crumbs
2 T. parsley, chopped
Preheat oven to 400. In a cast iron skillet, toss the cauliflower with oil and 1 t. salt, and roast in the oven for 20 mins or until cauliflower softens and browns slightly. Remove skillet from oven and place over med. heat. Stir in tomatoes, garlic, and red pepper flakes. Stir, breaking up the tomatoes as they soften. Once most of the tomato liquid has cooked out, about 5 mins., remove from heat. To prepare the pasta, drop the uncooked penne into a large saucepan. Fill the pan with enough cold water to just cover the pasta by 1". Stir in remaining salt and place over high heat., stirring occasionally. When water comes to a boil, reduce heat to a simmer and continue stirring every few mins. until the pasta feels done, about 6 mins. Transfer the cooked pasta to the skillet, reserving the pasta water. Stir the pasta into the cauliflower mixture, then add 1/4 cup of the pasta water. Stir in Parm. and cheddar cheeses, and top with the bread crumbs. Return the skillet to the oven and cook another 15 mins. or until the cheese is melted and the bread crumbs are golden brown. Remove and sprinkle with chopped parsley. Cool for 5 mins. before serving.
"Life may not be the party we hoped form but while we are here, we might as well dance!" ~ Robin Roberts
Have FUN today!!
Love,
MM
(serves 4-6)
1 large head of cauliflower, broken into bite-size pieces
2 T. EVOO
4 t. kosher salt, divided
1 can whole San Marzano* tomatoes, drained
4 cloves of garlic, minced
1/2 t. red pepper flakes
1/2 lb. penne or rigatoni pasta
1/3 cup shaved* Parmesan
1 cup shredded sharp cheddar
1/2 cup Panko* bread crumbs
2 T. parsley, chopped
Preheat oven to 400. In a cast iron skillet, toss the cauliflower with oil and 1 t. salt, and roast in the oven for 20 mins or until cauliflower softens and browns slightly. Remove skillet from oven and place over med. heat. Stir in tomatoes, garlic, and red pepper flakes. Stir, breaking up the tomatoes as they soften. Once most of the tomato liquid has cooked out, about 5 mins., remove from heat. To prepare the pasta, drop the uncooked penne into a large saucepan. Fill the pan with enough cold water to just cover the pasta by 1". Stir in remaining salt and place over high heat., stirring occasionally. When water comes to a boil, reduce heat to a simmer and continue stirring every few mins. until the pasta feels done, about 6 mins. Transfer the cooked pasta to the skillet, reserving the pasta water. Stir the pasta into the cauliflower mixture, then add 1/4 cup of the pasta water. Stir in Parm. and cheddar cheeses, and top with the bread crumbs. Return the skillet to the oven and cook another 15 mins. or until the cheese is melted and the bread crumbs are golden brown. Remove and sprinkle with chopped parsley. Cool for 5 mins. before serving.
"Life may not be the party we hoped form but while we are here, we might as well dance!" ~ Robin Roberts
Have FUN today!!
Love,
MM
Sunday, March 22, 2015
Sweet and Salty Breakfast Sammie
A cross between filled French toast and a Monte Cristo.
(serves 4)
8 slices of your fav.* bread
4 slices deli black forest* ham (with no nitrates or 'trites*)
4 slices aged* Swiss*
4 eggs
4 T. 2%* milk
Cooking spray
4 T. Kerrygold* butter
4 T. powdered sugar
1/4 cup pure* maple syrup
Preheat a griddle or skillet to 350. Place each piece of ham and cheese into 2 pieces of bread, making 4 sandwiches. In a med. bowl, beat eggs and milk. Spray heated cooking surface with nonstick cooking spray and then place butter to melt. Spread out evenly. Dip each sammie into the egg mixture, coating both sides and letting excess drip off. Place each on top of melted butter. Grill on both sides, flipping after golden brown. Serve with a sprinkling of powdered sugar and warm maple syrup.
"When you seek beauty in all people and all things, you will not only find it, but you will become it."
Praise the Lord from whom all of our MANY blessing flow!!! Count yours today.
Love,
MM
(serves 4)
8 slices of your fav.* bread
4 slices deli black forest* ham (with no nitrates or 'trites*)
4 slices aged* Swiss*
4 eggs
4 T. 2%* milk
Cooking spray
4 T. Kerrygold* butter
4 T. powdered sugar
1/4 cup pure* maple syrup
Preheat a griddle or skillet to 350. Place each piece of ham and cheese into 2 pieces of bread, making 4 sandwiches. In a med. bowl, beat eggs and milk. Spray heated cooking surface with nonstick cooking spray and then place butter to melt. Spread out evenly. Dip each sammie into the egg mixture, coating both sides and letting excess drip off. Place each on top of melted butter. Grill on both sides, flipping after golden brown. Serve with a sprinkling of powdered sugar and warm maple syrup.
"When you seek beauty in all people and all things, you will not only find it, but you will become it."
Praise the Lord from whom all of our MANY blessing flow!!! Count yours today.
Love,
MM
Saturday, March 21, 2015
Steak with Marinated Mushroom and Asparagus Medley
Man, oh, MAN - does this ever sound good to me!!!
(serves 4)
1 lb. pencil-thin* asparagus, trimmed and cut into 1&1/2" pieces
3 T. plus 2 t. EVOO, divided
3/4 lb. assorted mushrooms, sliced
2 T. balsamic vinegar
2 t. Ponzu Citrus Sauce* or low sodium soy sauce
1 t. lemon zest, plus 3 T. fresh lemon juice
5 cloves of garlic, thinly sliced
1/4 cup sliced Kalamata olives
1/3 cup plus 1 T. fresh lemon* thyme or regular thyme leaves, divided
1&1/4 t. freshly* ground black pepper, divided
2 lb. top sirloin steak (3/4") thick
1&1/2 t. garlic powder (I would use Johnny's Garlic Seasoning*)
1/2 t. kosher* salt
2 T. shaved* Parmesan cheese
Position oven rack 2-3" below heat element. Preheat oven to broil. Bring a med. pot of water to a boil. Add asparagus and cook for 3 mins. Meanwhile, fill a large bowl with ice and water. Drain asparagus and immediately plunge into ice water; set aside to cool. In a large heavy skillet, heat 2 t. oil on med. Add mushrooms, stirring occasionally, until softened, about 5 mins. Set aside. To prepare the dressing: In a small bowl, whisk 3 T. oil, vinegar, soy sauce, lemon zest, and juice. Set aside 2 T. dressing for another use; refrigerate. Drain ice water from bowl with asparagus. Using the same bowl, combine asparagus, cooked mushrooms, garlic, and olives. Add remaining dressing, 1/3 cup thyme, and 1/2 t. pepper; toss to coat. Cover bowl and transfer to refrigerator to marinate. Meanwhile, line a baking sheet with foil and top with a metal rack. Place steak on rack. In a small bowl, combine garlic powder, remaining 3/4 t. pepper and salt: rub over all sides of steak. Broil (or grill*) steak for about 10 mins. turning once. Sprinkle with remaining 1 t. thyme. To serve, cut steak into 4 oz. portion strips and place on serving plates. Divide marinated veggies among plates. Sprinkle cheese over veggies.
"You are planting seeds when you talk, and at some point you're going to eat that fruit. Make sure you are planting the right kind of seeds."
Have fun on this soggy Saturday!!!
Love,
MM
(serves 4)
1 lb. pencil-thin* asparagus, trimmed and cut into 1&1/2" pieces
3 T. plus 2 t. EVOO, divided
3/4 lb. assorted mushrooms, sliced
2 T. balsamic vinegar
2 t. Ponzu Citrus Sauce* or low sodium soy sauce
1 t. lemon zest, plus 3 T. fresh lemon juice
5 cloves of garlic, thinly sliced
1/4 cup sliced Kalamata olives
1/3 cup plus 1 T. fresh lemon* thyme or regular thyme leaves, divided
1&1/4 t. freshly* ground black pepper, divided
2 lb. top sirloin steak (3/4") thick
1&1/2 t. garlic powder (I would use Johnny's Garlic Seasoning*)
1/2 t. kosher* salt
2 T. shaved* Parmesan cheese
Position oven rack 2-3" below heat element. Preheat oven to broil. Bring a med. pot of water to a boil. Add asparagus and cook for 3 mins. Meanwhile, fill a large bowl with ice and water. Drain asparagus and immediately plunge into ice water; set aside to cool. In a large heavy skillet, heat 2 t. oil on med. Add mushrooms, stirring occasionally, until softened, about 5 mins. Set aside. To prepare the dressing: In a small bowl, whisk 3 T. oil, vinegar, soy sauce, lemon zest, and juice. Set aside 2 T. dressing for another use; refrigerate. Drain ice water from bowl with asparagus. Using the same bowl, combine asparagus, cooked mushrooms, garlic, and olives. Add remaining dressing, 1/3 cup thyme, and 1/2 t. pepper; toss to coat. Cover bowl and transfer to refrigerator to marinate. Meanwhile, line a baking sheet with foil and top with a metal rack. Place steak on rack. In a small bowl, combine garlic powder, remaining 3/4 t. pepper and salt: rub over all sides of steak. Broil (or grill*) steak for about 10 mins. turning once. Sprinkle with remaining 1 t. thyme. To serve, cut steak into 4 oz. portion strips and place on serving plates. Divide marinated veggies among plates. Sprinkle cheese over veggies.
"You are planting seeds when you talk, and at some point you're going to eat that fruit. Make sure you are planting the right kind of seeds."
Have fun on this soggy Saturday!!!
Love,
MM
Friday, March 20, 2015
Easy 5 Ingredients Salmon Teriyaki
POC (piece of cake) to make, plus a bonus wonderful aroma will waft about from your oven. You can also do this on your outside grill!!
(serves 4)
2 &1/2-3 lbs. wild caught* skinless salmon fillet
1/2 cup Kikkoman's Teriyaki Sauce
1 small sweet* onion, sliced
3 garlic cloves, halved and thinly sliced
1/2 t. grated fresh ginger*
Preheat oven to 375. Place salmon fillet on large sheet of thick foil (or 2 sheets to add width). Place sliced onions, garlic, and ginger on salmon. Gently pour teriyaki marinade/sauce on top. Pull up sides of foil and fold together to make a leak free packet. Place on baking sheet. Cook for 35-45 mins. Check by opening packet slightly - careful, extremely hot steam!). You can also open up the packet and turn the broiler on for the last 5 mins. or so of cooking time. Cut into portions and serve. Bet there will be "oooohs" and "ahs" coming from your eaters!!
"Be somebody who makes everybody feel like somebody."
Happy Friday, Dear Readers!!
Love,
MM
(serves 4)
2 &1/2-3 lbs. wild caught* skinless salmon fillet
1/2 cup Kikkoman's Teriyaki Sauce
1 small sweet* onion, sliced
3 garlic cloves, halved and thinly sliced
1/2 t. grated fresh ginger*
Preheat oven to 375. Place salmon fillet on large sheet of thick foil (or 2 sheets to add width). Place sliced onions, garlic, and ginger on salmon. Gently pour teriyaki marinade/sauce on top. Pull up sides of foil and fold together to make a leak free packet. Place on baking sheet. Cook for 35-45 mins. Check by opening packet slightly - careful, extremely hot steam!). You can also open up the packet and turn the broiler on for the last 5 mins. or so of cooking time. Cut into portions and serve. Bet there will be "oooohs" and "ahs" coming from your eaters!!
"Be somebody who makes everybody feel like somebody."
Happy Friday, Dear Readers!!
Love,
MM
Thursday, March 19, 2015
Skillet-Seared Beef Tenderloin with Shallot-Blue Cheese Butter
"In this gourmet twist on good ole' Meat and Potatoes, this wonderful butter is melted over the steak, and the golden potatoes are made even more vibrant with the addition of tri-colored carrots!"
(serves 4)
1/2 oz. crumbled blue cheese
1&1/2 T. unsalted Kerrygold* butter
1 T. chopped fresh flat-leaf parsley leaves (I would use lemon parsley - new add. to my farm*)
2 t. minced shallot
2 T. EVOO, divided
2 Yukon Gold potatoes, thinly sliced
4 4 oz. beef tenderloin steaks
1/4 t. each kosher* salt and fresh ground pepper
2 cups thinly sliced tri-color carrots
Prepare blue cheese butter: In a small bowl, combine cheese, butter, parsley and shallot. Set aside. In a large skillet on med.-high, heat 1 T. oil. Working in batches, if necessary, arrange potatoes in a single layer in skillet and cook until golden and tender, 2-3 mins. per side. Transfer to a paper towel-lined plate and cover to keep warm. In the same skillet on med.-high, heat remaining 1 T. oil. Season steaks with S&P. Add to skillet and cook, turning once, until browned and cooked to desired doneness, 7-9 mins. for med.-rare, 9-11 for med. Transfer to a serving plate; cover to keep warm. To the skillet, still on med.-high, add carrots with 1/4 cup water and cook, stirring frequently, until just tender, about 2 mins. To serve, divide potatoes evenly among plates with steaks; add carrots, and top each steak with 1 t. blue cheese butter.
"When you are having a rough day, place your hand over your heart. Feel that? That's called purpose. You're alive for a reason."
Have FUN out there today!! Give lots of people your smile - ya just never know who really needs one.
Love,
MM
(serves 4)
1/2 oz. crumbled blue cheese
1&1/2 T. unsalted Kerrygold* butter
1 T. chopped fresh flat-leaf parsley leaves (I would use lemon parsley - new add. to my farm*)
2 t. minced shallot
2 T. EVOO, divided
2 Yukon Gold potatoes, thinly sliced
4 4 oz. beef tenderloin steaks
1/4 t. each kosher* salt and fresh ground pepper
2 cups thinly sliced tri-color carrots
Prepare blue cheese butter: In a small bowl, combine cheese, butter, parsley and shallot. Set aside. In a large skillet on med.-high, heat 1 T. oil. Working in batches, if necessary, arrange potatoes in a single layer in skillet and cook until golden and tender, 2-3 mins. per side. Transfer to a paper towel-lined plate and cover to keep warm. In the same skillet on med.-high, heat remaining 1 T. oil. Season steaks with S&P. Add to skillet and cook, turning once, until browned and cooked to desired doneness, 7-9 mins. for med.-rare, 9-11 for med. Transfer to a serving plate; cover to keep warm. To the skillet, still on med.-high, add carrots with 1/4 cup water and cook, stirring frequently, until just tender, about 2 mins. To serve, divide potatoes evenly among plates with steaks; add carrots, and top each steak with 1 t. blue cheese butter.
"When you are having a rough day, place your hand over your heart. Feel that? That's called purpose. You're alive for a reason."
Have FUN out there today!! Give lots of people your smile - ya just never know who really needs one.
Love,
MM
Wednesday, March 18, 2015
Bacon, Leek, and Tomato Poppers
This one won awards!! Bet it will with your crew, too!!
(makes 12)
1 lb. smoked uncured* bacon
1 lb. triple crème brie
12 sheets phyllo dough
Dijon mustard
12 cherry tomatoes
1 leek
EVOO
Kosher* salt and freshly* ground pepper, to taste
1/2 lb. Kerrygold* butter, melted
Place the bacon on a wire rack on top of a cook sheet, and bake at 350 for 20-30 mins. Bacon should be cooked thoroughly, but not crispy. You want it flexible. Remove bacon form the oven and let it cool for a few mins. Then, slice it into ribbons the short way. Don't discard the bacon grease!!! At the same time, cut each tomato in half and place them on a baking sheet. Rub the tomatoes with oil and season with S&P, and place them in the oven with the bacon. After 10 mins., turn the tomatoes and cook another 10 mins. They should be done about the same time as the bacon. Slice the leek into rounds and put in a colander. Run water over the leek to remove any dirt. Pat dry or use a salad spinner. Saute the leek in butter til it's translucent. Cut the brie into 12 chunks, roughly 1/2" long and 1/4" thick. Remove the rind from each piece. Put a small dollop of Dijon on each brie chunk and spread it evenly over the top of the cheese. Put about 1/2 slice of bacon on top of the mustard, then then top with about 1/4 t. of leeks and 2 slices of tomato. Melt the butter in a small saucepan. Add the rendered bacon grease to the butter. Remove the phyllo from the fridge and lay it on top of a piece of plastic or parchment. Put another piece of plastic or parchment over the top of the phyllo and put a damp towel on top of that. This should keep your phyllo from drying out. With a pastry brush, liberally brush some butter/bacon grease mixture over the bottom of a baking sheet. Lay one sheet of phyllo down and brush it with the BB mix. Fold the sheet of phyllo the long way and brush with butter again. Put about 1/2 slice of bacon ribbons about 2" from the bottom of the phyllo. Top that with one of the dressed cheese chunks. Fold the bottom of the phyllo up over the entire thing and roll it all the way up to the other end. Tuck the ends under and put the bundle seam side down on a piece of parchment on a rimmed baking sheet. Brush the top with butter. Now repeat the process for the remaining 11 bundles. Don't worry is a piece of phyllo rips or isn't exactly flush with the other sheets. Phyllo is delicate, but it's also very forgiving, as long as you use a lot of butter. Place in the oven (that you have had on all this time) for 10-15 mins. or until the tops of the bundles are beautifully browned. Serve immediately.
"Stay away from negative people. They have a problem for every solution."
Have FUN today!!!
Love,
MM
(makes 12)
1 lb. smoked uncured* bacon
1 lb. triple crème brie
12 sheets phyllo dough
Dijon mustard
12 cherry tomatoes
1 leek
EVOO
Kosher* salt and freshly* ground pepper, to taste
1/2 lb. Kerrygold* butter, melted
Place the bacon on a wire rack on top of a cook sheet, and bake at 350 for 20-30 mins. Bacon should be cooked thoroughly, but not crispy. You want it flexible. Remove bacon form the oven and let it cool for a few mins. Then, slice it into ribbons the short way. Don't discard the bacon grease!!! At the same time, cut each tomato in half and place them on a baking sheet. Rub the tomatoes with oil and season with S&P, and place them in the oven with the bacon. After 10 mins., turn the tomatoes and cook another 10 mins. They should be done about the same time as the bacon. Slice the leek into rounds and put in a colander. Run water over the leek to remove any dirt. Pat dry or use a salad spinner. Saute the leek in butter til it's translucent. Cut the brie into 12 chunks, roughly 1/2" long and 1/4" thick. Remove the rind from each piece. Put a small dollop of Dijon on each brie chunk and spread it evenly over the top of the cheese. Put about 1/2 slice of bacon on top of the mustard, then then top with about 1/4 t. of leeks and 2 slices of tomato. Melt the butter in a small saucepan. Add the rendered bacon grease to the butter. Remove the phyllo from the fridge and lay it on top of a piece of plastic or parchment. Put another piece of plastic or parchment over the top of the phyllo and put a damp towel on top of that. This should keep your phyllo from drying out. With a pastry brush, liberally brush some butter/bacon grease mixture over the bottom of a baking sheet. Lay one sheet of phyllo down and brush it with the BB mix. Fold the sheet of phyllo the long way and brush with butter again. Put about 1/2 slice of bacon ribbons about 2" from the bottom of the phyllo. Top that with one of the dressed cheese chunks. Fold the bottom of the phyllo up over the entire thing and roll it all the way up to the other end. Tuck the ends under and put the bundle seam side down on a piece of parchment on a rimmed baking sheet. Brush the top with butter. Now repeat the process for the remaining 11 bundles. Don't worry is a piece of phyllo rips or isn't exactly flush with the other sheets. Phyllo is delicate, but it's also very forgiving, as long as you use a lot of butter. Place in the oven (that you have had on all this time) for 10-15 mins. or until the tops of the bundles are beautifully browned. Serve immediately.
"Stay away from negative people. They have a problem for every solution."
Have FUN today!!!
Love,
MM
Tuesday, March 17, 2015
Real Deal Irish Shortbread Cookies
BONUS!! And, melt in your mouth DELISH.
3 cups flour
1&1/2 cups cornstarch
1&1/2 cups confectioners' sugar
2&1/2 cups Kerrygold* butter, room temp.
Preheat oven to 325. Mix all ingredients together to form a ball. Roll into small balls and press down with a fork. Place on an ungreased cookie sheet. Or, the dough may be pressed into a pan and then after baking, sliced into bars or triangles. Bake for about 12 mins. Shortbread should not brown, but just begin to slightly loose the whiteness. Enjoy with a cup of Irish coffee!!
MM
3 cups flour
1&1/2 cups cornstarch
1&1/2 cups confectioners' sugar
2&1/2 cups Kerrygold* butter, room temp.
Preheat oven to 325. Mix all ingredients together to form a ball. Roll into small balls and press down with a fork. Place on an ungreased cookie sheet. Or, the dough may be pressed into a pan and then after baking, sliced into bars or triangles. Bake for about 12 mins. Shortbread should not brown, but just begin to slightly loose the whiteness. Enjoy with a cup of Irish coffee!!
MM
Dijon-Glazed Corned Beef with Savory Cabbage and Red Potatoes
Just a wee bit o difference from the traditional for your St. Patty's Day Feast!!
(serves 4)
3&1/2 lbs. corned beef brisket (flat cut*) with seasoning packet
6 cloves of garlic
2 t. whole black peppercorns
6 T. Kerrygold butter (gotta use Irish butter!!*)
1 cup thinly sliced scallions
1/2 cup undrained horseradish from a jar
1/2 t. pepper
1/4 t. kosher* salt
1 head green cabbage (1&1/2 lbs.), cored and cut into 6 wedges
1&1/2 lbs. baby* red potatoes, halved
2 T. orange marmalade
2 t. Dijon mustard
Position oven racks in upper third and center of oven. Preheat oven to 350. Place beef in a roasting pan; sprinkle contents of seasoning packet, garlic, and peppercorns around and over beef. Add 2 cups of water, cover tightly with foil. Bake in upper third of oven 3-3&1/2 hours or until tender. Meanwhile, in a glass measuring cup, microwave butter, scallions, horseradish, and S&P on High 1-2 mins. until butter melts; stir. Place cabbage on one half of a rimmed baking sheet and potatoes on other half. Drizzle horseradish mixture over veggies, turning to coat; cover with foil. Roast, turning occasionally, in the center of the oven with beef 45-55 mins. until tender and starting to brown. Remove from oven; cover. Mix marmalade and mustard. Position over rack so top of beef is 3-4" from heat source; preheat broiler. Brush marmalade mixture over beef; broil 2-3 mins. or until browned. Place corned beef on a large serving platter and surround with potatoes and cabbage.
I leave you, Dear Readers, with the Traditional Irish Blessing:
"May the road rise to meet you,
May the wind be always at your back.
May the sun shine warm upon your face,
The rains fall soft upon your fields.
And, until we meet again,
May Gold hold you in the palm of His hand.
Have LOTS o FUN!! And, make sure you are wearing GREEN - cuz we are all Irish today.
Love,
MM
(serves 4)
3&1/2 lbs. corned beef brisket (flat cut*) with seasoning packet
6 cloves of garlic
2 t. whole black peppercorns
6 T. Kerrygold butter (gotta use Irish butter!!*)
1 cup thinly sliced scallions
1/2 cup undrained horseradish from a jar
1/2 t. pepper
1/4 t. kosher* salt
1 head green cabbage (1&1/2 lbs.), cored and cut into 6 wedges
1&1/2 lbs. baby* red potatoes, halved
2 T. orange marmalade
2 t. Dijon mustard
Position oven racks in upper third and center of oven. Preheat oven to 350. Place beef in a roasting pan; sprinkle contents of seasoning packet, garlic, and peppercorns around and over beef. Add 2 cups of water, cover tightly with foil. Bake in upper third of oven 3-3&1/2 hours or until tender. Meanwhile, in a glass measuring cup, microwave butter, scallions, horseradish, and S&P on High 1-2 mins. until butter melts; stir. Place cabbage on one half of a rimmed baking sheet and potatoes on other half. Drizzle horseradish mixture over veggies, turning to coat; cover with foil. Roast, turning occasionally, in the center of the oven with beef 45-55 mins. until tender and starting to brown. Remove from oven; cover. Mix marmalade and mustard. Position over rack so top of beef is 3-4" from heat source; preheat broiler. Brush marmalade mixture over beef; broil 2-3 mins. or until browned. Place corned beef on a large serving platter and surround with potatoes and cabbage.
I leave you, Dear Readers, with the Traditional Irish Blessing:
"May the road rise to meet you,
May the wind be always at your back.
May the sun shine warm upon your face,
The rains fall soft upon your fields.
And, until we meet again,
May Gold hold you in the palm of His hand.
Have LOTS o FUN!! And, make sure you are wearing GREEN - cuz we are all Irish today.
Love,
MM
Monday, March 16, 2015
Corned Beef and Cabbage Salad
A "lightened up" version (that is diabetic friendly and less than 400 calories per serving) that I saw in the paper yesterday.
(serves 4)
Salad:
12 oz. cooked corned beef, trimmed of fat and chopped
3 cups cooked Yukon Gold potatoes, chopped
2 cups halved green beans or haricots verts, trimmed and blanched
2 cups green cabbage, sliced
1 T. chopped garlic* chives
Mustard Vinaigrette:
1/2 cup Dijon mustard
1/2 cup whole grain mustard
1/4 cup brown sugar
1 T. molasses
1/4 cup apple cider vinegar
1 garlic clove, minced
1/2*-1 t. red pepper flakes
In a small bowl, mix together vinaigrette ingredients. Arrange the corn beef, potatoes, green beans and cabbage on a serving platter. Drizzle with the vinaigrette and top with chives.
"A definite choice demands definite actions."
Have FUN today!!
Love,
MM
(serves 4)
Salad:
12 oz. cooked corned beef, trimmed of fat and chopped
3 cups cooked Yukon Gold potatoes, chopped
2 cups halved green beans or haricots verts, trimmed and blanched
2 cups green cabbage, sliced
1 T. chopped garlic* chives
Mustard Vinaigrette:
1/2 cup Dijon mustard
1/2 cup whole grain mustard
1/4 cup brown sugar
1 T. molasses
1/4 cup apple cider vinegar
1 garlic clove, minced
1/2*-1 t. red pepper flakes
In a small bowl, mix together vinaigrette ingredients. Arrange the corn beef, potatoes, green beans and cabbage on a serving platter. Drizzle with the vinaigrette and top with chives.
"A definite choice demands definite actions."
Have FUN today!!
Love,
MM
Sunday, March 15, 2015
Slow Cooker Chicken and Stuffing Dinner
I am going to make this today - put it all in the crock pot, go to Church, then enjoy later.
(makes 4 servings)
1 can (10&1/2 oz.) condensed cream of chicken soup
1/3 cup milk
4 boneless, skinless chicken breasts, (abt. 1 lb.), I am using b-less, s-less thighs*
1 package (6 oz.) cranberry* stuffing mix
Toasted pine nuts*
Chopped celery*
Chopped sweet onion*
Crimini mushrooms*, sliced
Lemon thyme sprigs* (from my farm)
1&2/3 cups water
Combine soup and milk in crock pot, stir to blend. Add chicken and mushrooms. Combine stuffing mix and water in a large bowl (I will add the pine nuts, celery, onion, and mushrooms*); stir to blend. Spoon stuffing over chicken. Cover and cook on low 6-8 hours. Gonna do a steamed artichoke to accompany for dinner.
Editor's note: yesterday's burger garnered RAVE reviews from my peeps (and me)!!
"Close the door to your past, open the door to your future, take a deep breath, and step through to a new life."
Savor everything today with great appreciation!!!
Love,
MM
(makes 4 servings)
1 can (10&1/2 oz.) condensed cream of chicken soup
1/3 cup milk
4 boneless, skinless chicken breasts, (abt. 1 lb.), I am using b-less, s-less thighs*
1 package (6 oz.) cranberry* stuffing mix
Toasted pine nuts*
Chopped celery*
Chopped sweet onion*
Crimini mushrooms*, sliced
Lemon thyme sprigs* (from my farm)
1&2/3 cups water
Combine soup and milk in crock pot, stir to blend. Add chicken and mushrooms. Combine stuffing mix and water in a large bowl (I will add the pine nuts, celery, onion, and mushrooms*); stir to blend. Spoon stuffing over chicken. Cover and cook on low 6-8 hours. Gonna do a steamed artichoke to accompany for dinner.
Editor's note: yesterday's burger garnered RAVE reviews from my peeps (and me)!!
"Close the door to your past, open the door to your future, take a deep breath, and step through to a new life."
Savor everything today with great appreciation!!!
Love,
MM
Saturday, March 14, 2015
MM's Stuffed Green Chile, Cipollini Onion, and Sharp Cheddar Burger
I just got a challenge from Greg to come up with some stuffed beef burgers for a spirited competition. Here's the first one (that I am making myself for lunch as I write!!).
1/2-2/3 lb. ground beef (80-20), formed into two patties (indent the middle for even cooking)
1 small Cipollini onion, thinly sliced, sprinkled with kosher salt
1 whole canned mild green chile (remove any seeds)
2 thin slices of sharp cheddar
Garlic pepper
Cumin
Potato buns, split (and butter and grilled, if desired)
Light mayo.
Yellow mustard, if desired
Ketchup, if desired
Place bottom patty on a plate. Season with garlic pepper and cumin. Top with onions, whole chile (flattened), and the cheese slices. Top with the other patty and, with your fingers, seal both together firmly. Season both sides with the garlic pepper and cumin. Put under the broiler or on the grill and cook until desired doneness is reached, flipping once. Spread bun tops and bottoms with mayo and place burger on top of bottom bun. Top with dill pickle chips, mustard and ketchup, if desired, and place top bun on the burger. Press down lightly with the palm of your hand, and serve with lots of napkins and a confident winning smile!!
"A heart that is focused on others will not be consumed with self."
Have FUN today!!
Love,
MM
1/2-2/3 lb. ground beef (80-20), formed into two patties (indent the middle for even cooking)
1 small Cipollini onion, thinly sliced, sprinkled with kosher salt
1 whole canned mild green chile (remove any seeds)
2 thin slices of sharp cheddar
Garlic pepper
Cumin
Potato buns, split (and butter and grilled, if desired)
Light mayo.
Yellow mustard, if desired
Ketchup, if desired
Place bottom patty on a plate. Season with garlic pepper and cumin. Top with onions, whole chile (flattened), and the cheese slices. Top with the other patty and, with your fingers, seal both together firmly. Season both sides with the garlic pepper and cumin. Put under the broiler or on the grill and cook until desired doneness is reached, flipping once. Spread bun tops and bottoms with mayo and place burger on top of bottom bun. Top with dill pickle chips, mustard and ketchup, if desired, and place top bun on the burger. Press down lightly with the palm of your hand, and serve with lots of napkins and a confident winning smile!!
"A heart that is focused on others will not be consumed with self."
Have FUN today!!
Love,
MM
Friday, March 13, 2015
Go Irish Brownies
These are a good luck charm!!
(serves 16)
Brownies:
1 cup all-purpose flour
1/2 cup baking powder
1/2 t. sea* salt
4 squares milk*, dark*, or semi-sweet baking chocolate (1 oz. each)
1/2 cup Kerrygold* butter
1/2 cup sugar
1/4 cup Irish cream liqueur
2 eggs, beaten
Irish Cream Frosting:
1/4 cup cream cheese, softened*
2 T. Kerrygold* butter, softened
2 T. Irish Cream Liqueur
3-4 drops green food coloring
1&1/2 cups powdered sugar
Drizzle:
1 square (1 oz.) your choice of baking chocolate
Preheat oven to 350. To make the brownies: Butter an 8" square pan. In a small bowl, stir together flour, baking powder, and salt. Set aside. Melt chocolate and butter in a microwave safe med. bowl. Watch carefully. Stir to blend. Stir in sugar and liqueur. With a whisk beat in eggs, one at a time. Stir in flour mixture. Spread batter in buttered pan. Bake for 20-25 mins. Remove from oven and place pan on a wire rack to cool.
To make the frosting: In a mixer bowl beat cream cheese and butter until well mixed and smooth. Add liqueur and food coloring. Mix well. Gradually mix in powdered sugar. Prepare drizzle: Melt chocolate. Frost the cooled brownies with green frosting and then drizzle with melted chocolate. Score where you want to cut bars (so that chocolate won't break up when you cut the cooled bars). Refrigerate for at least 1 hour to allow frosting to firm up.
"Common sense is a flower that doesn't grow in everyone's garden."
Have FUN and Happy Friday!!
Love,
MM
(serves 16)
Brownies:
1 cup all-purpose flour
1/2 cup baking powder
1/2 t. sea* salt
4 squares milk*, dark*, or semi-sweet baking chocolate (1 oz. each)
1/2 cup Kerrygold* butter
1/2 cup sugar
1/4 cup Irish cream liqueur
2 eggs, beaten
Irish Cream Frosting:
1/4 cup cream cheese, softened*
2 T. Kerrygold* butter, softened
2 T. Irish Cream Liqueur
3-4 drops green food coloring
1&1/2 cups powdered sugar
Drizzle:
1 square (1 oz.) your choice of baking chocolate
Preheat oven to 350. To make the brownies: Butter an 8" square pan. In a small bowl, stir together flour, baking powder, and salt. Set aside. Melt chocolate and butter in a microwave safe med. bowl. Watch carefully. Stir to blend. Stir in sugar and liqueur. With a whisk beat in eggs, one at a time. Stir in flour mixture. Spread batter in buttered pan. Bake for 20-25 mins. Remove from oven and place pan on a wire rack to cool.
To make the frosting: In a mixer bowl beat cream cheese and butter until well mixed and smooth. Add liqueur and food coloring. Mix well. Gradually mix in powdered sugar. Prepare drizzle: Melt chocolate. Frost the cooled brownies with green frosting and then drizzle with melted chocolate. Score where you want to cut bars (so that chocolate won't break up when you cut the cooled bars). Refrigerate for at least 1 hour to allow frosting to firm up.
"Common sense is a flower that doesn't grow in everyone's garden."
Have FUN and Happy Friday!!
Love,
MM
Thursday, March 12, 2015
Dubliner Irish Cheese Crusted Cod
Let's get this Irish party started!! Even non-fish eaters will like this dish.
(serves 4)
4 cod filets
Johnny's Garlic Seasoning* or any seasoning salt you like
1/2 cup plain panko bread crumbs
2 T. Kerrygold butter, melted
2 T. fresh lemon parsley* (just added this plant to my balcony farm) or flat leaf parsley
2 t. Coleman's mustard or strong Irish mustard
2 t. minced green onions
6 oz. Dubliner cheese, grated
1&1/2 cup heavy whipping cream
Preheat the oven to 375. Butter a casserole dish and set aside. Sprinkle fish with seasoned salt. Combine bread crumbs, butter, mustard, onions, and parsley in a bowl. Add cheese and mix well. Pat mixture on top of filets to form a crust. Gently pour cream over and around the fish. Bake until fish is cooked through and crust is golden brown, approx. 20 mins. Serve immediately.
"Every storm in your life is followed by a rainbow."
Go out and make someone laugh today, and laugh along with them!!
Love,
MM
(serves 4)
4 cod filets
Johnny's Garlic Seasoning* or any seasoning salt you like
1/2 cup plain panko bread crumbs
2 T. Kerrygold butter, melted
2 T. fresh lemon parsley* (just added this plant to my balcony farm) or flat leaf parsley
2 t. Coleman's mustard or strong Irish mustard
2 t. minced green onions
6 oz. Dubliner cheese, grated
1&1/2 cup heavy whipping cream
Preheat the oven to 375. Butter a casserole dish and set aside. Sprinkle fish with seasoned salt. Combine bread crumbs, butter, mustard, onions, and parsley in a bowl. Add cheese and mix well. Pat mixture on top of filets to form a crust. Gently pour cream over and around the fish. Bake until fish is cooked through and crust is golden brown, approx. 20 mins. Serve immediately.
"Every storm in your life is followed by a rainbow."
Go out and make someone laugh today, and laugh along with them!!
Love,
MM
Wednesday, March 11, 2015
Portobellos Florentine
I LOVE mushrooms (esp. portos) and spinach, so it was natch that this one caught my eye in the new RR mag. Perfect for a brunch!!
(serves 4)
8 large Portobello mushrooms, stems removed
1 T. EVOO
1&1/2 lbs. fresh baby spinach, stems remove*
1 T. fresh lemon juice
2 T. unsalted Kerrygold* butter
1/2 t. kosher* salt, divided
1 T. whole-wheat pastry flour or unbleached all-purpose flour
3/4 cup whole milk
3 oz. shredded sharp or smoked* provolone
8 med. eggs
1 T. toasted pine nuts
1/2 t. lemon zest
Freshly* ground pepper
Preheat the oven to 200. Heat a grill pan over med.-high. Brush the mushroom tops with the oil, and grill until softened and charred in spots, about 5 mins. per side; season with S&P, if desired*. Transfer to a baking sheet and keep warm in the oven. In a large pot, toss the spinach over med. heat until just wilted, 3-5 mins; drain. Stir in the lemon juice, 1 T. butter, and 1/4 t. salt; drain. In a small saucepan, melt 1 T. butter over med. Add the flour; whisk until golden, about 1 min. Whisk in the milk. Cook, whisking often, until thickened, about 3 mins. Add the cheese and 1/4 t. salt; whisk until smooth. Cover and reduce heat to low; stir occasionally. In a large skillet, bring 3" water to a boil; reduce heat to low. Swirl the water with a spoon, and crack eggs into the skillet, spacing apart. Poach until whites are just set, 3-4 mins. Place 2 mushrooms upside-down on each plate and top with the spinach mixture. Use a slotted spoon to transfer eggs to each and top with sauce. Garnish with the pine nuts, lemon zest, and freshly ground pepper.
"Be patient and persistent. Life is not so much what you accomplish as what you overcome." ~
Robin Roberts (GMA)
Have FUN today!!!!
Love,
MM
(serves 4)
8 large Portobello mushrooms, stems removed
1 T. EVOO
1&1/2 lbs. fresh baby spinach, stems remove*
1 T. fresh lemon juice
2 T. unsalted Kerrygold* butter
1/2 t. kosher* salt, divided
1 T. whole-wheat pastry flour or unbleached all-purpose flour
3/4 cup whole milk
3 oz. shredded sharp or smoked* provolone
8 med. eggs
1 T. toasted pine nuts
1/2 t. lemon zest
Freshly* ground pepper
Preheat the oven to 200. Heat a grill pan over med.-high. Brush the mushroom tops with the oil, and grill until softened and charred in spots, about 5 mins. per side; season with S&P, if desired*. Transfer to a baking sheet and keep warm in the oven. In a large pot, toss the spinach over med. heat until just wilted, 3-5 mins; drain. Stir in the lemon juice, 1 T. butter, and 1/4 t. salt; drain. In a small saucepan, melt 1 T. butter over med. Add the flour; whisk until golden, about 1 min. Whisk in the milk. Cook, whisking often, until thickened, about 3 mins. Add the cheese and 1/4 t. salt; whisk until smooth. Cover and reduce heat to low; stir occasionally. In a large skillet, bring 3" water to a boil; reduce heat to low. Swirl the water with a spoon, and crack eggs into the skillet, spacing apart. Poach until whites are just set, 3-4 mins. Place 2 mushrooms upside-down on each plate and top with the spinach mixture. Use a slotted spoon to transfer eggs to each and top with sauce. Garnish with the pine nuts, lemon zest, and freshly ground pepper.
"Be patient and persistent. Life is not so much what you accomplish as what you overcome." ~
Robin Roberts (GMA)
Have FUN today!!!!
Love,
MM
Tuesday, March 10, 2015
Sole with Garlic-Almond-Caper Sauce
This is a riff on sole meuniere. It is an easy dish, but you need to have all the ingredients ready by the stove because it cooks very quickly once you turn on the heat.
(serves 4)
3/4 cup all-purpose flour
1/2 cup sliced almonds, divided
3/4 t. freshly ground pepper, divided
1/2 t. kosher* salt
2 large egg whites
2 T. water
8 small fillets of sole or flounder (1&1/4 lbs. total)
2 T. canola or veg.* oil, divided
1 T. EVOO
1/4 cup thinly sliced garlic
2 T. capers, rinsed
3 T. freshly squeezed* lemon juice
4 lemon "crowns"* for serving
Preheat oven to 250. Pulse flour, 1/4 cup almonds, 1/2 t. pepper, and salt in a food processor until the almonds are finely chopped. Transfer to a large plate. Whisk egg whites and water in a shallow dish. Dip fish fillets in the egg mixture, then into the flour mixture, coating well on both sides. Shake off any excess. Heat 1 T. of the canola in a large non-stick or cast iron skillet over med. heat. The oil should be quite hot: when you drop a bit of the seasoned flour into it, it should sizzle up immediately.
Add half the fish to the skillet and cook until golden brown, 2-4 mins. per side (turning carefully*). Transfer the fish to a large baking sheet and place in the warm oven. Heat the remaining 1 T. canola oil and cook the next batch of fish. Remove the skillet from the heat. Transfer the fish to the baking sheet. Add olive oil to the skillet and return to low heat. Add garlic and the remaining 1/4 cup almonds; cook, stirring, for 15 secs. Remove from the heat; stir in the capers, lemon juice, and the remaining 1/4 t. pepper. Divide fish among 4 plates and top with the sauce. Garnish the plates with the lemon crowns. This would be nice with herbed and buttered orzo*.
"It doesn't really matter who you or I used to be. All that matters is who we have become."
Make sure you have FUN today and LOL!!!
Love,
MM
(serves 4)
3/4 cup all-purpose flour
1/2 cup sliced almonds, divided
3/4 t. freshly ground pepper, divided
1/2 t. kosher* salt
2 large egg whites
2 T. water
8 small fillets of sole or flounder (1&1/4 lbs. total)
2 T. canola or veg.* oil, divided
1 T. EVOO
1/4 cup thinly sliced garlic
2 T. capers, rinsed
3 T. freshly squeezed* lemon juice
4 lemon "crowns"* for serving
Preheat oven to 250. Pulse flour, 1/4 cup almonds, 1/2 t. pepper, and salt in a food processor until the almonds are finely chopped. Transfer to a large plate. Whisk egg whites and water in a shallow dish. Dip fish fillets in the egg mixture, then into the flour mixture, coating well on both sides. Shake off any excess. Heat 1 T. of the canola in a large non-stick or cast iron skillet over med. heat. The oil should be quite hot: when you drop a bit of the seasoned flour into it, it should sizzle up immediately.
Add half the fish to the skillet and cook until golden brown, 2-4 mins. per side (turning carefully*). Transfer the fish to a large baking sheet and place in the warm oven. Heat the remaining 1 T. canola oil and cook the next batch of fish. Remove the skillet from the heat. Transfer the fish to the baking sheet. Add olive oil to the skillet and return to low heat. Add garlic and the remaining 1/4 cup almonds; cook, stirring, for 15 secs. Remove from the heat; stir in the capers, lemon juice, and the remaining 1/4 t. pepper. Divide fish among 4 plates and top with the sauce. Garnish the plates with the lemon crowns. This would be nice with herbed and buttered orzo*.
"It doesn't really matter who you or I used to be. All that matters is who we have become."
Make sure you have FUN today and LOL!!!
Love,
MM
Monday, March 9, 2015
Meatball Bomb with 5 Layers of Flavor
These make LARGE meatballs, so one or two per the average person is plenty! And, if you have leftovers, make 'em into a meatball sub the next day = YUMOLA!!
(makes 16 meatballs)
2 lbs. spicy Italian chicken* or pork* sausage
1 lb. ground beef
16 small (1") cubes of your fav. cheese
3 eggs
1&1/2 cups jarred Parmesan or 3 cheese sauce
2 t. McCormick bbq seasoning
1 cup Stubbs* bbq sauce
16 slices of smoked un-cured* bacon (with no nitrates or 'trites)
Parchment paper
Toothpicks
Preheat oven to 325.
In a large bowl, mix together sausage, 2 eggs, and 1 cup of the jarred cheese sauce. In another bowl mix together ground beef, McCormick's seasoning, 1 egg, and 1/2 cup of the cheese sauce. Use 2 scoops (middle size for the ground beef, and large for the sausage). Scoop 16 ground beef scoops. Roll in your palms to form balls. Press center down and out, place a cheese cube inside, and gently work the meat up and over the cheese. Roll in palms again for a few secs. to tighten them up. Scoop out 16 scoops of the Italian sausage mix. Roll each into balls, press down and out from center to make a well. Place smaller meatball stuffed with cheese inside. Gently push sausage up and over top of smaller meat ball. Roll in your palms again to tighten up. Line a baking sheet with parchment paper. Lay a slice of bacon on paper, place meatball in center; bring bacon up and twist and back down.Tuck under meatball and place a toothpick through bacon in the center to hold together. Repeat with the rest of the meatballs. Brush with your fav. BBQ sauce (I LOVE Stubbs!!). Bake on center rack of oven for 40 mins. Serve with potato salad and cold red grapes*.
"CHOOSE to be content."
Have fun today, and when it comes to helping others, don't stop at nothing!
Love,
MM
(makes 16 meatballs)
2 lbs. spicy Italian chicken* or pork* sausage
1 lb. ground beef
16 small (1") cubes of your fav. cheese
3 eggs
1&1/2 cups jarred Parmesan or 3 cheese sauce
2 t. McCormick bbq seasoning
1 cup Stubbs* bbq sauce
16 slices of smoked un-cured* bacon (with no nitrates or 'trites)
Parchment paper
Toothpicks
Preheat oven to 325.
In a large bowl, mix together sausage, 2 eggs, and 1 cup of the jarred cheese sauce. In another bowl mix together ground beef, McCormick's seasoning, 1 egg, and 1/2 cup of the cheese sauce. Use 2 scoops (middle size for the ground beef, and large for the sausage). Scoop 16 ground beef scoops. Roll in your palms to form balls. Press center down and out, place a cheese cube inside, and gently work the meat up and over the cheese. Roll in palms again for a few secs. to tighten them up. Scoop out 16 scoops of the Italian sausage mix. Roll each into balls, press down and out from center to make a well. Place smaller meatball stuffed with cheese inside. Gently push sausage up and over top of smaller meat ball. Roll in your palms again to tighten up. Line a baking sheet with parchment paper. Lay a slice of bacon on paper, place meatball in center; bring bacon up and twist and back down.Tuck under meatball and place a toothpick through bacon in the center to hold together. Repeat with the rest of the meatballs. Brush with your fav. BBQ sauce (I LOVE Stubbs!!). Bake on center rack of oven for 40 mins. Serve with potato salad and cold red grapes*.
"CHOOSE to be content."
Have fun today, and when it comes to helping others, don't stop at nothing!
Love,
MM
Sunday, March 8, 2015
Tuna Noodle Casserole
Here is a "flashback" to the past, and another one from My Prairie Cookbook for Greg:
(serves 4-6)
1 sweet* yellow onion, finely chopped
4&1/2 T. unsalted Kerrygold* butter
1/4 t. plus a pinch of Kosher* salt, plus more if needed
10 ounces button (I would use crimini*) mushrooms, trimmed and sliced 1/4" thick
2 t. soy sauce (I would use Ponzu Citrus*)
1/4 cup sherry
1/4 cup all-purpose flour
2 cups low-sodium chicken broth
1 cup whole milk
2 t. freshly squeezed lemon juice
1 6 oz. can tuna in olive oil, drained
Freshly ground pepper
6 oz. curly egg noodles (preferably Pennsylvania Dutch style)
1&1/2 cups coarse fresh bread crumbs from 3 slices firm white sandwich bread
1 cup coarsely grated sharp* cheddar (about 4 oz.)
1 T. veg. oil
Preheat the oven to 375, and position a rack in the middle. Butter a shallow 2 qt. dish. In a large heavy skillet over moderate heat, cook the onion in 1&1/2 T. of the butter with a pinch of salt, stirring occasionally, until softened, about 5 mins. Increase the heat to med.-high and add the mushrooms. Saute , stirring occasionally, for about 2 mins. Add the soy sauce and continue to sauté, stirring, until the liquid has evaporated. Add the sherry and boil, stirring occasionally, until evaporated. Remove from heat. Melt the remaining 3 T. butter in a 2-3 qt. heavy saucepan over med. heat and whisk in the flour, then cook, whisking constantly for 3 mins. to make a roux. Add the broth in a stream, whisking constantly, and bring to a boil. Whisk in the milk and simmer the sauce, whisking occasionally, for 5 mins. Stir in the mushroom mixture, lemon juice, and 1/4 t. salt. Flake the tuna into the sauce and stir gently; season with S&P to taste. Cook the noodles in a large pot of boiling salted water until al dente. Drain and return them to the pot. Add the sauce and stir gently to combine. Transfer the mixture to the baking dish, spreading it evenly. Toss together the bread crumbs and cheese in a med. bowl. Drizzle them with the oil, toss again, then sprinkle them evenly over the casserole. Bake until the topping is crisp and the sauce is bubbling, 20-30 mins. Serve hot, and watch 'em come running to the table*.
"Let God transform you into a new person by changing the way you think."
Love,
MM
(serves 4-6)
1 sweet* yellow onion, finely chopped
4&1/2 T. unsalted Kerrygold* butter
1/4 t. plus a pinch of Kosher* salt, plus more if needed
10 ounces button (I would use crimini*) mushrooms, trimmed and sliced 1/4" thick
2 t. soy sauce (I would use Ponzu Citrus*)
1/4 cup sherry
1/4 cup all-purpose flour
2 cups low-sodium chicken broth
1 cup whole milk
2 t. freshly squeezed lemon juice
1 6 oz. can tuna in olive oil, drained
Freshly ground pepper
6 oz. curly egg noodles (preferably Pennsylvania Dutch style)
1&1/2 cups coarse fresh bread crumbs from 3 slices firm white sandwich bread
1 cup coarsely grated sharp* cheddar (about 4 oz.)
1 T. veg. oil
Preheat the oven to 375, and position a rack in the middle. Butter a shallow 2 qt. dish. In a large heavy skillet over moderate heat, cook the onion in 1&1/2 T. of the butter with a pinch of salt, stirring occasionally, until softened, about 5 mins. Increase the heat to med.-high and add the mushrooms. Saute , stirring occasionally, for about 2 mins. Add the soy sauce and continue to sauté, stirring, until the liquid has evaporated. Add the sherry and boil, stirring occasionally, until evaporated. Remove from heat. Melt the remaining 3 T. butter in a 2-3 qt. heavy saucepan over med. heat and whisk in the flour, then cook, whisking constantly for 3 mins. to make a roux. Add the broth in a stream, whisking constantly, and bring to a boil. Whisk in the milk and simmer the sauce, whisking occasionally, for 5 mins. Stir in the mushroom mixture, lemon juice, and 1/4 t. salt. Flake the tuna into the sauce and stir gently; season with S&P to taste. Cook the noodles in a large pot of boiling salted water until al dente. Drain and return them to the pot. Add the sauce and stir gently to combine. Transfer the mixture to the baking dish, spreading it evenly. Toss together the bread crumbs and cheese in a med. bowl. Drizzle them with the oil, toss again, then sprinkle them evenly over the casserole. Bake until the topping is crisp and the sauce is bubbling, 20-30 mins. Serve hot, and watch 'em come running to the table*.
"Let God transform you into a new person by changing the way you think."
Love,
MM
Saturday, March 7, 2015
Fluffy Oven Pancake
I saw this in My Prairie Cookbook (from "The Little House on the Prairie" TV shows), and wanted to share it with you:
(serves 6)
5 T. unsalted Kerrygold* butter
1&1/2 cups all-purpose flour
6 large eggs
1&1/2 cups milk
Warm maple syrup, for serving
Chopped fresh fruit, for serving
Preheat the oven to 400. Put the butter in a 9x13" glass baking dish, and place it in the oven for a few mins. to let the butter melt. Carefully tilt the dish so that the bottom and sides are coated with the butter. Whisk together the flour, eggs, and milk in a large bowl. Pour the batter into the dish. Bake for 20 mins., or until golden and puffy. Serve with the syrup and fruit.
"If you tell the truth, you don't have to remember anything." ~ Mark Twain
Have FUN today!!
Love,
MM
(serves 6)
5 T. unsalted Kerrygold* butter
1&1/2 cups all-purpose flour
6 large eggs
1&1/2 cups milk
Warm maple syrup, for serving
Chopped fresh fruit, for serving
Preheat the oven to 400. Put the butter in a 9x13" glass baking dish, and place it in the oven for a few mins. to let the butter melt. Carefully tilt the dish so that the bottom and sides are coated with the butter. Whisk together the flour, eggs, and milk in a large bowl. Pour the batter into the dish. Bake for 20 mins., or until golden and puffy. Serve with the syrup and fruit.
"If you tell the truth, you don't have to remember anything." ~ Mark Twain
Have FUN today!!
Love,
MM
Friday, March 6, 2015
Egg Baskets Benedict
These couldn't be simpler, and they are the perfect size for A.M. grazing!!
(makes 1 dozen with 1 cup of sauce)
1 sheet frozen puff pastry, thawed
Flour, for dusting
12 eggs
6 slices Canadian bacon, finely chopped
Aunt Penny's Hollandaise Sauce* (in a small can), 1 envelope hollandaise sauce mix, or make
your own*
Preheat oven to 400. On a lightly floured surface, unfold puff pastry. Roll into a 16x12" rectangle; cut into 12 4" squares. Place in greased muffin cups, pressing gently onto bottoms and up sides, allowing corners to point up. Break and slip and egg into center of each pastry cup; sprinkle with Canadian bacon. Bake 10-12 mins. or until pastry is golden brown, egg whites are completely set, and yolks begin to thicken but are not hard. Meanwhile, prepare the hollandaise sauce. Remove pastry cups to wire racks. Serve warm with the sauce, and cold red seedless grapes*.
"What a difference we'll make if, when we look at others, we say, "Love starts with me."
Happy Friday!!!!!
Love,
MM
(makes 1 dozen with 1 cup of sauce)
1 sheet frozen puff pastry, thawed
Flour, for dusting
12 eggs
6 slices Canadian bacon, finely chopped
Aunt Penny's Hollandaise Sauce* (in a small can), 1 envelope hollandaise sauce mix, or make
your own*
Preheat oven to 400. On a lightly floured surface, unfold puff pastry. Roll into a 16x12" rectangle; cut into 12 4" squares. Place in greased muffin cups, pressing gently onto bottoms and up sides, allowing corners to point up. Break and slip and egg into center of each pastry cup; sprinkle with Canadian bacon. Bake 10-12 mins. or until pastry is golden brown, egg whites are completely set, and yolks begin to thicken but are not hard. Meanwhile, prepare the hollandaise sauce. Remove pastry cups to wire racks. Serve warm with the sauce, and cold red seedless grapes*.
"What a difference we'll make if, when we look at others, we say, "Love starts with me."
Happy Friday!!!!!
Love,
MM
Thursday, March 5, 2015
Pork Chops with Horseradish Cabbage and Cucumber Slaw
This one only takes 20 mins., and if you have any leftovers, slice the pork, pile it on bread along with the slaw, and top with baby arugula or spinach for lunch the next day!!
(serves 4)
1 T. EVOO
4 bone-in pork chops, about 1" thick and about 2 lbs. total
Kosher salt and freshly* ground pepper
1/3 cup sour cream or plain Greek yogurt*
2 T. white wine vinegar
1 T. prepared horseradish, squeezed of excess liquid
1/3 cup fresh dill, roughly chopped, plus more for serving
1/4 small sweet onion, thinly sliced
1/4 head savoy cabbage (about 8 oz.), cored and thinly sliced (about 4 cups)
1 small bulb fennel, thinly sliced
1/2 seedless cucumber, halved lengthwise and thinly sliced on a diagonal
Boiled small Yukon gold potatoes (for serving)
Heat oven to 425. Heat the oil in a large oven-safe skillet over med.-high heat. Season the pork chops with 1/2 t. each of S&P, and cook until golden brown, 2-3 mins. per side. Transfer the skillet to the oven and roast until the pork is just cooked through, 5-6 mins. Meanwhile, in a large bowl, whisk together sour cream, vinegar, horseradish, and 1/4 t. each S&P. Stir in the dill and onion. Add the cabbage and fennel and toss to combine; fold in the cucumber. Serve the chops with the slaw and potatoes, and sprinkle with dill.
"There can be no wisdom without understanding."
Have FUN our there, and make someone laugh along with you!!
Love,
MM
(serves 4)
1 T. EVOO
4 bone-in pork chops, about 1" thick and about 2 lbs. total
Kosher salt and freshly* ground pepper
1/3 cup sour cream or plain Greek yogurt*
2 T. white wine vinegar
1 T. prepared horseradish, squeezed of excess liquid
1/3 cup fresh dill, roughly chopped, plus more for serving
1/4 small sweet onion, thinly sliced
1/4 head savoy cabbage (about 8 oz.), cored and thinly sliced (about 4 cups)
1 small bulb fennel, thinly sliced
1/2 seedless cucumber, halved lengthwise and thinly sliced on a diagonal
Boiled small Yukon gold potatoes (for serving)
Heat oven to 425. Heat the oil in a large oven-safe skillet over med.-high heat. Season the pork chops with 1/2 t. each of S&P, and cook until golden brown, 2-3 mins. per side. Transfer the skillet to the oven and roast until the pork is just cooked through, 5-6 mins. Meanwhile, in a large bowl, whisk together sour cream, vinegar, horseradish, and 1/4 t. each S&P. Stir in the dill and onion. Add the cabbage and fennel and toss to combine; fold in the cucumber. Serve the chops with the slaw and potatoes, and sprinkle with dill.
"There can be no wisdom without understanding."
Have FUN our there, and make someone laugh along with you!!
Love,
MM
Wednesday, March 4, 2015
Mediterranean Chicken Galette
This one's a snap to get on the table for your hungry crew. Pretty, too!
(serves 4)
1/2 med. sweet* onion, thinly sliced
1/2 bunch Swiss chard or spinach*, stems removed and leaves torn into pieces (about 6 cups)
Rotisserie chicken breasts from a 2&1/2-3 lb. bird, skin discarded, and meat shredded
4 jarred sweet red cherry peppers (such as Peppadew), sliced
2 T. EVOO
2 t. fresh thyme or 1/2 dried
Kosher salt and freshly* ground pepper
3 oz. feta, crumbled (2/3 cup)
1 refrigerated rolled pie crust
1 large egg, beaten
Parchment paper
Heat oven to 400. In a large bowl, toss together the onion, chard, chicken, peppers, oil, thyme, and 1/2 t. each S&P. Fold in the feta. Working on a piece of parchment paper, roll the pie crust into a 14" circle. Slide the paper and crust onto a baking sheet. Spoon the chicken mixture onto the pie crust, leaving a 2&1/2" border. Fold the border of the crust over the chicken mixture. Brush the crust with the egg and bake until the crust is golden brown and the veggies are tender, 25-30 mins. Cover with foil if the filling is getting dark or dry. Serve with a wedge salad.
"No matter how you feel - Get up, Dress up, Show up, and Never Give Up!"
Have FUN today!!!
Love,
MM
(serves 4)
1/2 med. sweet* onion, thinly sliced
1/2 bunch Swiss chard or spinach*, stems removed and leaves torn into pieces (about 6 cups)
Rotisserie chicken breasts from a 2&1/2-3 lb. bird, skin discarded, and meat shredded
4 jarred sweet red cherry peppers (such as Peppadew), sliced
2 T. EVOO
2 t. fresh thyme or 1/2 dried
Kosher salt and freshly* ground pepper
3 oz. feta, crumbled (2/3 cup)
1 refrigerated rolled pie crust
1 large egg, beaten
Parchment paper
Heat oven to 400. In a large bowl, toss together the onion, chard, chicken, peppers, oil, thyme, and 1/2 t. each S&P. Fold in the feta. Working on a piece of parchment paper, roll the pie crust into a 14" circle. Slide the paper and crust onto a baking sheet. Spoon the chicken mixture onto the pie crust, leaving a 2&1/2" border. Fold the border of the crust over the chicken mixture. Brush the crust with the egg and bake until the crust is golden brown and the veggies are tender, 25-30 mins. Cover with foil if the filling is getting dark or dry. Serve with a wedge salad.
"No matter how you feel - Get up, Dress up, Show up, and Never Give Up!"
Have FUN today!!!
Love,
MM
Tuesday, March 3, 2015
Slow Cooker Braised Beef Short Ribs in Cabernet Sauce
I made these yesterday (and they were YUMOLA!!). I added 5 ingredients not on the recipe that are indicated by an asterisk*. Served them over buttered mashed potatoes, and sprinkled chopped green onions on top. Steamed "pencil thin" asparagus in a lemon butter sauce is wonderful accompiament!!
3&1/2 lbs. beef chuck short ribs
2 whole shallots, minced
3 stalks of celery, diced
2 T. veg. oil
2&1/2 cups good dry red wine
1 cup low sodium* beef broth (not an addition, but I always use low sodium broths)
3 T. brown sugar
2 T. tomato paste
1&1/2 T. all-purpose flour
1&1/2 t. sea salt
1 t. freshly ground pepper
2 cloves minced garlic*
5 crimini mushrooms*, sliced
6 small cippolline onions*, tops and bottoms cut off and, "paper skin" removed, whole
3 fresh thyme sprigs* (from my farm)
Sliced green onions* (for garnish)
Heat the oil in a large skillet over high heat. When hot, add the short ribs. Sprinkle with S&P, and brown on all sides, about 3-4 mins. per side. You want them very nice and caramelized. Remove them carefully and set them at the bottom of your slow cooker. Take the pan off the heat briefly to cool down, then return to med. heat, and add the minced shallots and celery. Saute for about 5 mins. until tender, then add the tomato paste. Mash the tomato paste into the veggies using a rubber spatula and continue to sauté on med. heat for another 4 mins. Pour the wine and the beef broth into the skillet and stir. Add the brown sugar, a t. of salt, 1/2 t. pepper, and the flour. Stir well to get rid of any flour clumps. Bring sauce to a boil, then to a simmer. Pour sauce right over ribs in the slow cooker. Sprinkle with S&P. Here's where I added the garlic, mushrooms, cippolline onions, and thyme sprigs. I cooked it on high for the first hour, then reduced it to low for 8. You want the meat to be literally falling off the bones. I put a small amt. of mashed potatoes on my plate, topped it with the ribs, mushrooms, onions, and sauce, and sprinkled all with the green onions. Leftovers for my lunch today. YAY!!
"Sometimes you have to burn a few bridges to keep the crazies from following you!" Wha wha wha.
Have FUN in the SUN today!!!!
Love,
MM
3&1/2 lbs. beef chuck short ribs
2 whole shallots, minced
3 stalks of celery, diced
2 T. veg. oil
2&1/2 cups good dry red wine
1 cup low sodium* beef broth (not an addition, but I always use low sodium broths)
3 T. brown sugar
2 T. tomato paste
1&1/2 T. all-purpose flour
1&1/2 t. sea salt
1 t. freshly ground pepper
2 cloves minced garlic*
5 crimini mushrooms*, sliced
6 small cippolline onions*, tops and bottoms cut off and, "paper skin" removed, whole
3 fresh thyme sprigs* (from my farm)
Sliced green onions* (for garnish)
Heat the oil in a large skillet over high heat. When hot, add the short ribs. Sprinkle with S&P, and brown on all sides, about 3-4 mins. per side. You want them very nice and caramelized. Remove them carefully and set them at the bottom of your slow cooker. Take the pan off the heat briefly to cool down, then return to med. heat, and add the minced shallots and celery. Saute for about 5 mins. until tender, then add the tomato paste. Mash the tomato paste into the veggies using a rubber spatula and continue to sauté on med. heat for another 4 mins. Pour the wine and the beef broth into the skillet and stir. Add the brown sugar, a t. of salt, 1/2 t. pepper, and the flour. Stir well to get rid of any flour clumps. Bring sauce to a boil, then to a simmer. Pour sauce right over ribs in the slow cooker. Sprinkle with S&P. Here's where I added the garlic, mushrooms, cippolline onions, and thyme sprigs. I cooked it on high for the first hour, then reduced it to low for 8. You want the meat to be literally falling off the bones. I put a small amt. of mashed potatoes on my plate, topped it with the ribs, mushrooms, onions, and sauce, and sprinkled all with the green onions. Leftovers for my lunch today. YAY!!
"Sometimes you have to burn a few bridges to keep the crazies from following you!" Wha wha wha.
Have FUN in the SUN today!!!!
Love,
MM
Monday, March 2, 2015
Fresh Orange Tart
You can have SUN any day with this sweet citrus treat!!
(serves 10)
1/2 cup vanilla wafer crumbs
3 T. melted Kerrygold* butter
3 T. sugar
1/2 freshly squeezed* orange juice
2 t. finely grated orange peel
1/2 cup Sugar in the Raw*
5 egg yolks, beaten
1/2 cup heavy cream
A combination of 2 Cara Cara* or Sumo* oranges
1 tangerine
1 clementine
Preheat oven to 350. Combine cookie crumbs, butter, and sugar. Press into a 9" pie plate. Bake for 10 mins. In a mixing bowl, whisk together juice, peel, and Sugar in the Raw until sugar is dissolved. Whisk in egg yolks and cream. Pour into prepared pie crust and bake about 30 mins., until set. Let cool completely, then cover and refrigerate until well chilled, at least 3 hours. Peel the citrus, and cut the fruit into circles; arrange on top of tart.
"To play a wrong note is insignificant; to play without passion is inexcusable." ~ Beethoven
Have FUN today!!
Love,
MM
(serves 10)
1/2 cup vanilla wafer crumbs
3 T. melted Kerrygold* butter
3 T. sugar
1/2 freshly squeezed* orange juice
2 t. finely grated orange peel
1/2 cup Sugar in the Raw*
5 egg yolks, beaten
1/2 cup heavy cream
A combination of 2 Cara Cara* or Sumo* oranges
1 tangerine
1 clementine
Preheat oven to 350. Combine cookie crumbs, butter, and sugar. Press into a 9" pie plate. Bake for 10 mins. In a mixing bowl, whisk together juice, peel, and Sugar in the Raw until sugar is dissolved. Whisk in egg yolks and cream. Pour into prepared pie crust and bake about 30 mins., until set. Let cool completely, then cover and refrigerate until well chilled, at least 3 hours. Peel the citrus, and cut the fruit into circles; arrange on top of tart.
"To play a wrong note is insignificant; to play without passion is inexcusable." ~ Beethoven
Have FUN today!!
Love,
MM
Sunday, March 1, 2015
Coffee Kahlua Cupcakes
Bet these will be the most moist, delicious cupcakes you will ever have!! Rich perfection (even if you don't drink coffee). Great for presents, too!!
(makes 24-30 cupcakes)
2&1/4 cups all purpose flour
2 cups Sugar in the Raw*
3/4 cup unsweetened cocoa, plus 2 T. for frosting
1&1/2 t. baking soda
1 t. baking powder
1/2 t. sea* salt
1 cup veg. oil
1 cup strong brewed coffee (cooled), plus 1/4 cup (cooled) for frosting
3 large eggs
8 oz. sour cream
2 t. pure vanilla extract, divided
2 3 oz. pkgs. cream cheese, softened
1/4 cup Kahlua
8 oz. chocolate cool whip
1/2 cup Kerrygold* butter, softened
2 cups confectioners' sugar
Dark* chocolate covered espresso beans for garnish
Preheat the oven to 350. Line muffin pans with paper liners and set aside. To make the coffee cream filling: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add oil, 1 cup of coffee, and eggs. Beat at med. speed with an electric mixer until smooth. Mix in the sour cream and vanilla. Spoon the batter evenly into prepared muffin cups, filling each 2/3 full. Bake until a toothpick* inserted in the center comes out clean, for 16-18 mins. Let them cool in pans on wire racks for 5 mins. Remove for the pans and cool completely on the racks. While cupcakes are baking, make the cream filling: Add 1 pkg. of cream cheese into a large bowl. Whip at med. spread with an electric mixer until smooth. Slowly add the Kahlua, and fold in the whipped topping. Cover and chill. To make the coffee buttercream frosting: In a med. bowl, beat the butter at med. speed with an electric mixer until creamy. Gradually add the confectioners' sugar, beat until smooth, add cream cheese, vanilla, and cocoa then beat in the coffee til frosting has a sheen to it. Spoon coffee cream filling into a squeeze bottle with a long narrow tip. Insert the tip into the top of the cupcakes and squeeze about 1 T. of the filling into center of each cupcake. Spread the frosting evenly over the cupcakes and garnish with the espresso beans.
"Those that always help a friend will always have a friend."
Love,
MM
(makes 24-30 cupcakes)
2&1/4 cups all purpose flour
2 cups Sugar in the Raw*
3/4 cup unsweetened cocoa, plus 2 T. for frosting
1&1/2 t. baking soda
1 t. baking powder
1/2 t. sea* salt
1 cup veg. oil
1 cup strong brewed coffee (cooled), plus 1/4 cup (cooled) for frosting
3 large eggs
8 oz. sour cream
2 t. pure vanilla extract, divided
2 3 oz. pkgs. cream cheese, softened
1/4 cup Kahlua
8 oz. chocolate cool whip
1/2 cup Kerrygold* butter, softened
2 cups confectioners' sugar
Dark* chocolate covered espresso beans for garnish
Preheat the oven to 350. Line muffin pans with paper liners and set aside. To make the coffee cream filling: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add oil, 1 cup of coffee, and eggs. Beat at med. speed with an electric mixer until smooth. Mix in the sour cream and vanilla. Spoon the batter evenly into prepared muffin cups, filling each 2/3 full. Bake until a toothpick* inserted in the center comes out clean, for 16-18 mins. Let them cool in pans on wire racks for 5 mins. Remove for the pans and cool completely on the racks. While cupcakes are baking, make the cream filling: Add 1 pkg. of cream cheese into a large bowl. Whip at med. spread with an electric mixer until smooth. Slowly add the Kahlua, and fold in the whipped topping. Cover and chill. To make the coffee buttercream frosting: In a med. bowl, beat the butter at med. speed with an electric mixer until creamy. Gradually add the confectioners' sugar, beat until smooth, add cream cheese, vanilla, and cocoa then beat in the coffee til frosting has a sheen to it. Spoon coffee cream filling into a squeeze bottle with a long narrow tip. Insert the tip into the top of the cupcakes and squeeze about 1 T. of the filling into center of each cupcake. Spread the frosting evenly over the cupcakes and garnish with the espresso beans.
"Those that always help a friend will always have a friend."
Love,
MM
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