BBQ Chicken Pot Pies

This one grabbed my attention as an interesting twist to an old standard classic comfort food:
(makes 6 servings)

8 oz. sweet potatoes or Yukon gold potatoes, peeled and cut into 3/4" cubes
1/4 t. kosher* salt
1/3 cup chopped organic carrots (I started using these cuz they are way sweeter*)
1&1/4 lbs. boneless, skinless chicken thighs, cut into 3/4" pieces
2 T. EVOO
1 medium sweet onion, chopped
1/2 cup chopped celery (1 stalk)
1 oz. (3 cups) sliced fresh button or crimini* mushrooms
2/3 cup Stubbs* bbq sauce
1/2 of a 14.1 oz. package rolled refrigerated unbaked piecrusts (1 crust)
1 egg
1 T. water

Preheat oven to 450. In a med. saucepan, combine potatoes and salt: add enough water to cover. Bring to a boil; reduce heat. Cover and simmer for 10-12 mins. or until fork tender. Add carrots, during the last 4 mins. of cooking time. Drain and cool slightly. Meanwhile, in a very large skillet cook chicken in hot oil over med. heat about 5 mins. or until browned, stirring occasionally. Remove chicken from skillet; set aside. Add onion, celery, and mushrooms to skillet. Cook and stir about 10 mins. or until veggies are tender. Return chicken to skillet. Stir in bbq sauce, potatoes, and carrots; heat through. Divide mixture evenly between 6 10 oz. ramekins or custard cups; set aside. Unroll piecrust; press or roll crust into a 12" circle. Cut crust into 1/2" wide strips. Cut long center strips in half. Arrange half of the strips 1" apart over filling (about 3 strips per ramekin). Give each ramekin a quarter turn; arrange remaining strips perpendicular to the first set of strips (3 more strips per) to make a criss cross effect. In a small bowl, whisk together egg and the water. Brush egg mixture on strips. Bake, uncovered, for 15-20 mins. or until filling is bubbly and crust is golden brown. Let stand for 5 mins. before serving.

"We all have the ability to adapt."

Have FUN today!!!!

Love,

MM

Banana Walnut Pancakes!!!

These are my FAV.
(makes 8 small pancakes; recipe is easily doubled or tripled)

1 med. ripe banana
1/2 cup chops walnuts*
2 large eggs

Peel the banana and break it up into several big chunks in a bowl. Use a dinner fork to thoroughly mash the banana. Continue mashing until the banana has a pudding-like consistency and no large lumps remain (a few small lumps are ok). You should have 1/3-1/2 cup. Stir in nuts. Whisk eggs together in a separate bowl until yolks and whites are completely combined. Pour the eggs over the banana mixture and stir til combined. The batter will be very loose and liquidy, more like whisked eggs than regular pancake batter. At this point, you can add 1/8 t. baking powder for fluffier pancakes. Heat a griddle over med. heat. Melt a little butter or veg. oil, and spread around the surface. Drop 2 T. per pancake of the batter onto the hot griddle. They should sizzle immediately - if not, turn, up the heat slightly. Cook for about 1 min. until the bottoms look browned and golden when you lift a corner. The edges should also be starting to look set, and there should be bubbles appearing. If you want to add chocolate chips, do so now as the first side is cooking. Flip and continue cooking til other side is golden brown. Transfer to a plate and cover to keep warm. Continue with the rest of the batter. Serve with warm maple, strawberry or chocolate syrup. Keep any leftover pancakes in the fridge and warm up again in 30 sec. intervals in the microwave. If you want larger crepe-like pancakes, blend bananas and eggs in a blender until perfectly smooth, and add any toppings you might like while cooking.

"Be known not for what you oppose - but for what you propose."

Have FUN today!!!

Love,

MM

Surf and Turf Tacos in Lettuce Cups

Home S&S and back in the saddle again!! Here is a "slim eating" one - ya know - for after a vaca.!!
(makes 4 servings)

2 T. coconut oil
1 lb. ground beef (90/10*)
2 pinches chili powder
Kosher* salt and freshly* ground pepper
12 med. shrimp, peeled and deveined
2 pinches curry powder or Tunisian spice blend
1 head Butter* or Bibb* lettuce leaves peeled off to make "cups"

Toppings:
Julienned organic* carrots
Chopped cilantro
Diced tomatoes
Guacamole
Hot sauce*

Brown beef over med. heat in 1 T. coconut oil. Add chili powder, S&P. In another pan, sauté shrimp in the remaining 1 T. oil until cooked through, about 1 min. per side. Season with curry, S&P. Serve beef and shrimp - taco style in the lettuce cups with toppings.

"It is better to be absolutely ridiculous than absolutely boring!"

Have FUN today!!

Love,

MM

Lauglin, NV

Dear readers, I am on vaca. and will try to do a new entry later today. I have not fallen off the face of the earth. Just so ya know..................

All Time Favorite Chocolate Pudding and Pie Filling

Quite a claim, but you'll see............
(makes 1 9" pie or 6-8 cups)

Dry ingredients:
1/2 cup Hershey's Cocoa Powder
1&1/8 cup sugar (add sparingly, then taste test - if you need more, add more)
1/3 cup cornstarch
1 t. sea* salt

Wet ingredients:
3 cups whole* milk
3 T. Kerrygold* butter
1&1/2 t. good vanilla extract

1 Cooled baked pie crust or ramekins
Sweetened whipped cream

In a med. saucepan, mix all dry ingredients; whisk well. Gradually add milk to dry ingredients; whisk til smooth and well blended. Cook over med. high heat. Stir constantly. Let mixture come to a boil, and boil for 1 min. Remove from heat. Add butter and vanilla. Whisk to blend. Pour into serving dishes or pie crust. Cover with plastic wrap. Cool in fridge 4-6 hours or until firm. Top with whipped cream.

"Life is amazing. You're one reason why!"

Have FUN today!!

Love,

MM

Italian Grinders with Garlic Aioli

This serious mix of meats and cheese, with the crunch of the ice burg lettuce, and the creamy aioli puts it over the top!!
(serves 4)

2 large egg yolks
1&1/2 T. freshly squeezed lemon juice
2 garlic cloves, minced
1/3 cup veg. oil
3/4 cup EVOO
Kosher* salt and freshly ground* pepper
4 8" light hoagie rolls, split lengthwise
1/4 cup chopped picked hot cherry peppers
12 thin slices of mortadella
16 thin slices of Genoa salami
8 thin slices of prosciutto
12 thin slices of smoked* provolone cheese
3 Campari* tomatoes, thinly sliced
1 t. dried oregano
2 cups finely shredded iceburg lettuce
1/4 cup red wine vinegar

Preheat the oven to 375. In a bowl, whisk the egg yolks with the lemon juice and garlic. Very gradually whisk in drops of the veg. oil until starting to thicken, then gradually whisk in the remaining veg. oil and 1/2 cup of the olive oil until thick. Season with S&P. Bake the closed hoagie rolls for 3 mins., until warm. Spread the aioli on the cut sides. Top the bottom halves with the peppers, meats and cheese. Bake for 5 mins. on a baking sheet til cheese melts. Top with the tomatoes and oregano and season with S&P. Pile the lettuce on top, drizzle on the remaining 1/4 cup olive oil on each and serve.

"Smile at this day, and it will smile back!"

Have FUN today!!

Love,

MM

Broccoli with Bacon

This classic veggie side gets a flavorful upgrade in this tasty suggestion. I would make this to accompany a grilled steak!!
(serves 4-6)

1 T. EVOO
1/4 lb. thinly sliced uncured* smoked* bacon (no nitraits or 'trites), cut into 3/4" pieces
1 med. head broccoli, cut into florets
1 small red onion, thinly sliced
Pinch red pepper flakes
1 t. kosher* salt
Juice of 1/2 lemon

Heat the oil in a pot over med.-high heat until it shimmers. Add the bacon and cook, stirring and scraping frequently, just until the edges are browned and crispy, 2-3 mins. Use a slotted spoon to transfer the bacon to a bowl, leaving the fat behind. Add the broccoli to the pan, stir well, and top with the onions. Cook, without stirring, until the onions are tender and slightly browned, about 3 mins. more. Reduce heat to med.-low and add the pepper flakes and reserved bacon. Cook, stirring occasionally, for about 5 mins. Season with salt and cook about 3-4 mins. more 'til broccoli is crisp tender. Transfer to a plate and squeeze the lemon juice on top. Serve immediately.

"Be a good listener. Your ears will never get you in trouble."

Have FUN in the SUN today!!

Love,

MM

Japanese Onion Salad

This one is for our dear friend, Leslie who is in Japan right now visiting her grandson for the first time!
(serves 4)

1 lb. sweet* onions
2 t. coarse* kosher* salt
1/4 cup white sesame seeds
1/4 cup low sodium* soy sauce (I would use Ponzu Citrus sauce*)
1/4 cup unseasoned* rice-wine vinegar

Peel the onions, then halve them from stem to blossom end. Continuing to slice from top to bottom, cut each half into thin wedges. Place wedges in a bowl, sprinkle with salt, and cover with ice water. Soak for 30 mins. Drain, rinse, and pat dry with paper towels. Rinse and dry the bowl, and return onions to bowl. Toast sesame seeds in a dry skillet until they begin to jump in the pan. Transfer to a mortar and crush them. Place seeds into a small bowl and add soy sauce and vinegar - whisking to blend. Pour over onion and mix gently. Let them soak to absorb the flavors for at least 15 mins. At serving time spoon onions and dressing into 4 small bowls. Serve with rice, grains, or fish. "While it in not a very Japanese combination, this salad tastes GREAT with hamburgers."

"Use your gifts to exercise care for others."

Love,

MM
         

Slow Cooker Salsa Verde Pork Ribs

I LOVE my slow cooker - have worn out 4!! Amazing aroma from this one when you come in your front door from out havin' fun:
(makes 8 servings)

1 jar mild* tomatillo salsa
1/2 red onion, diced
1-2 jalapenos, seeded and diced (wear gloves*)
1/2 cup cilantro leaves
3 cloves of garlic, chopped
1 t. kosher* salt
3/4 t. freshly* ground black pepper
4 lbs. pork ribs, cut into 2 sections
1/4 t. ground coriander
1/2 t. ground cumin
Pepitas (roasted pumpkin seeds - I found them at a Mexican grocery store)
Scallions, chopped - for garnish

Coat slow cooker bowl with nonstick cooking spray. In a large bowl, combine salsa, onion, jalapenos, cilantro, garlic, and 1/2 each of the S&P. Season ribs with remaining S&P, the coriander, and cumin. Place in slow cooker; pour tomatillo mixture over top. Cook on HIGH for 6 hours or LOW for 8. Heat broiler to high. Cut ribs apart; place on a broiler pan and spoon some sauce over top. Broil 3-4 mins., until browned and slightly crispy. Serve ribs garnished with petitas, scallions, and lots of napkins.

"Train yourself to find the blessing in any situation."

Love,

MM

Shrimp Salad Sliders

A light and lively Friday offering!!
(makes 12 servings)

1/2 lemon
1 lb. peeled and deveined shrimp (tails off*)
2 celery ribs, finely diced
1/3 cup light mayo.
1 small shallot, minced (about 2 T.)
1 T chopped fresh dill
1 T. Dijon mustard
1/4 t. kosher* salt
Pinch cayenne or quick shot of Tabasco* (optional)
12 small soft dinner or slider rolls
1 cup packed arugula, chopped

Bring a pot of water to a boil. Add juice from the lemon. Drop in shrimp and reduce heat to med. Poach shrimp 2-3 mins., until white. Drain and run under cold water until cool to the touch. Finely chop shrimp and combine with celery, mayo., shallot, dill, mustard, salt, and cayenne. Cover and chill before serving. Split rolls. Divide shrimp mixture evenly among them. Top each with a few T. of chopped arugula. I would serve cold red grapes and Lays' Potato Chips with these*!!

"Be so preoccupied with good will that you haven't room for ill will."

Have FUN today!!!

Love,

MM

Spaghetti Squash and Black Bean Tacos with Queso Fresco

A veggie twist on street tacos, and these require very little advanced planning - if you use the microwave!
(serves 4)

1 large spaghetti squash (3 cups)
2 T. freshly squeezed* lime juice
1 T. chili powder
1/2 t. ground cumin
1/2 t. ground coriander
1/2 t. kosher* salt
16 6" corn tortillas
1 can low sodium* black beans drained and rinsed
4 oz. queso fresco or Cotija cheese, crumbled
1/4 cup finely diced red or sweet* white/yellow onion
1/4 cup chopped cilantro
Your choice of hot sauce and lime wedges

Pierce squash about 1" deep all over with a sharp knife. Place in a microwave safe dish and microwave on high for 7 mins. Turn squash over and microwave another 8-10 mins, until slightly soft. Cool 5 mins. Alternately, you can roast squash - cut in half lengthwise, scoop out the seeds, and roast cut side down in an oiled baking pan at 375 for 40 mins. Scoop squash flesh into a bowl, discarding seeds and skin. Heat beans in a small saucepan til bubbly. In a small bowl, whisk lime juice, chili powder, cumin, coriander, and salt. Pour over squash and gently toss. Heat a skillet over med.-high heat. Warm and slightly blister tortillas about 30 secs. per side. Transfer to a platter and top each tortilla with 2 T. each beans and squash and 2 t. cheese. Garnish with onion and cilantro, hot sauce and lime wedges.

"If we could look into each other's hearts and understand the unique challenges each of us faces, I think we would treat each other much more gently - with more love, patience, tolerance, and care."

Have FUN today!!

Love,

MM

Napa Cabbage and Rice Noodle Salad with Teriyaki Chicken

This one is right up my alley, and I am planning to make this for my lunch tomorrow. If you want a spicy version, stir in 1 t. sriracha or sambal oelek into the dressing.
(serves 6)

Salad:
4 oz. rice vermicelli
1/2 head napa cabbage
6 oz. teriyaki chicken strips* (the recipe called for tofu - as always the * denotes my changes)
8 green onions, finely chopped (1 cup)
1 cup coarsely chopped fresh lime* mint, basil or cilantro
1&1/2 cups halved grape tomatoes
1/4 cup chopped roasted and salted peanuts, for garnish

Dressing:
2 T. Sugar in the Raw*
2 cloves of garlic, minced (2 t.)
1 t. kosher* salt
1/2 t. grated fresh ginger
1/4 cup freshly squeezed* lime juice
1/4 cup water

To make the salad: Soak rice noodles according to package direction (cold water method). Drain and set aside. Thinly shred cabbage with food processor fitted with slicing blade, hand grater (slicing side), or mandolin. Transfer to a large bowl, and stir in chicken, green onions, mint, tomatoes, and rice noodles.
To make the dressing:  Combine all ingredients except lime juice in a saucepan with 1/4 cup water. Heat over med. heat until liquid boils and sugar and salt dissolve. Remove from heat, stir in lime juice. Stir dressing into salad.. Garnish with peanuts just before serving.

"We don't have to agree on anything to be kind to one another."

Have FUN today.

Love,

MM

Caramel Pecan Pound Cake

Put a little ice cream on this moist cake, and watch it disappear before your very eyes!!
(no serving size listed)

1 cup Kerrygold* butter
1 lb. box light brown sugar
1 cup white sugar
5 eggs
1/2 t. baking powder
1/2 t. sea* salt
3 cups all-purpose flour
1 cup whole* milk
1 T. vanilla
1 can finely chopped peacans

Preheat oven to 325. In a large bowl, cream butter and brown sugar thoroughly at med. speed. Gradually add white sugar and continue creaming. Add eggs, one at a time, beating well after each addition. Stir in vanilla and pecans. Pour into a greased and floured tube or bundt pan. Bake for 1 hour and 30 mins. Let cake cool for 15 mins. before removing from pan. If desired, dust lightly with powdered sugar.

The seven wonders of the world (as seen through a little girl's eyes) -

"To See
 To Taste
 To Touch
 To Hear
 To Feel
 To Laugh
 To Love"

Have FUN today, and give someone you encounter that you do not know one of your smiles.

Love,

MM

Grilled Flank Steak Gyros

Skip going out to your fav. Mediterranean joint, make this delish dish at home!!
(serves 4)

1 1 lb. flank steak
1/2 t. kosher salt,divided
1/2 t. garlic powder, divided (I would use Johnny's Garlic Seasoning*)
1/2 t. freshly ground black pepper, divided
Cooking spray
1/2 cup peeled and shredded Persian* cucumber
1 7 oz. container of plain 2% reduced fat Greek yogurt
1/3 cup vertically sliced red onion
1/3 cup coarsely chopped fresh dill
1 T. EVOO
2 T. freshly squeezed lemon juice
4 (1.5 oz) flatbread pockets
4 (1/4" thick) tomato slices, halved

Preheat the grill, grill pan to med. high. Sprinkle steak evenly with 1/4 t. each S&P and garlic powder. Place steak on grill rack coated with cooking spray; grill 10 mins. or until desired degree of doneness, turning after 6 mins. Let stand 5 mins. Cut steak diagonally into thin slices. Place shredded cucumber in paper towels, gently squeeze to release moisture. Stir cucumber, remaining S&P and garlic powder into yogurt. Combine onion, dill, oil, and lemon juice in a bowl; toss to coat. Divide steak evenly among flatbread pockets; top each with about 2 T. of the yogurt mixture, 1/4 cup onion mixture, and 1 halved tomato slice.

"When you start seeing your worth you'll find it harder to stay around people who don't."

Have FUN today!!!

Love,

MM

Onion Dip Grilled Cheese with Spinach, Tomato, and Bacon

Talk about kicked up!!!!
(serves 1-2)

6 oz. half loaf of rustic ciabatta bread
1 T. unsalted Kerrygold* butter, cut in half
1/4 cup minced sweet onion
2 oz. cream cheese, softened*
1 T. grated Parmesan
4 slices smoked uncured* bacon (with no nitraits or 'trites*)
4 slices of Campari* tomato
1/2 cup packed fresh baby spinach, stems removed*
2 slices sharp* cheddar
Kosher* salt, and freshly ground pepper

In a skillet, cook bacon without oil til crisp. Drain on paper towels; cut each bacon slice in half. To make the onion dip: In a bowl, beat cream cheese, and stir in onion and Parmesan. Add S&P to taste. Mix well. Cut the bread horizontally into half. On the bottom of the bread, spread the onion dip, put spinach, tomatoes, bacon, and cheddar slices. Close sammie with top of bread. In a large skillet, melt 1/2 T. butter over med. heat., place the sandwich, bottom side down, into the skillet and cook until the bottom is golden brown. Take the sandwich out and place on a cutting board or plate. Melt the remaining 1/2 T. butter in the same skillet; return the sandwich, top side down, into the skillet. Cook until golden brown and the cheese melts. Cut in half diagonally, and serve with a big smile!!

Editor's note: I made Thursday's post entry salad for lunch yesterday, with the addition of dill = DELISH.

"To God be the glory - GREAT things He hath done."

Love,

MM

Vietnamese-Style Summer Rolls

Pretty and Delish!!
(serves 4

2 T. fish sauce
3 T. freshly squeezed* lime juice
2 T. water
2 cups shredded rotisserie* chicken
2 mangos, peeled, pitted, cut into small cubes (I would used "champagne" mangoes*)
1 English or Persian* cucumber, peeled, and cut into small cubes
2 T. chopped fresh mint (lime mint*, if you can find it)
4 scallions, white and light green parts, chopped
2 t. chopped fresh cilantro
12 8" round rice paper wrappers
Ponzu Citrus Sauce*, for dipping

In a small bowl, whisk together fish sauce, lime juice, sugar, and 2 T. water until sugar has dissolved. To make the filling, combine chicken, mangoes, cucumber, mint, scallions, and cilantro in a large bowl. Fill a baking pan halfway with cold water. Lay a clean kitchen towel on a countertop. Dip 1 rice-paper wrapper in water until pliable, 15-20 secs. Remove wrapper and shake off excess water. Lay wrapper flat on towel. place about 1/2 cup of the filling in middle of wrapper, leaving a 1" border on bottom and sides. Fold 1" of bottom and 1" of sides toward center of round, then roll up tightly. Place rolls on a platter, seam side down. Cover loosely with plastic wrap. Repeat with remaining rolls and filling ingredients. Serve immediately with dipping sauce.

"Turn your battles into worship and watch God turn your battles into blessings.

Have FUN today. I don't have siblings, but Happy Siblings Day to those of you who do!!!

Love,

MM

Shrimp with Goat Cheese Grits and Petite* Peas

Continuing on a "shrimp" theme, this one is for you, A.D. (and welcome to WA, to U.B., too)!!!!
(serves 4)

4&1/2 cups low sodium chicken broth
1&1/2 cups quick-cooking grits
4 oz. soft goat cheese, or Boursin*, crumbled
4 scallions, white and light green parts, chopped
Kosher* salt
2 T. EVOO
1 lb. peeled and deveined med. shrimp, thawed, if frozen, tails off*
2 T. freshly squeezed* lemon juice
2 cloves of garlic, minced
1 cup frozen petite* peas (I LOVE the ones from Trader Joe's - very sweet*)

In a med. saucepan, bring chicken broth to a boil over high heat. Gradually whisk in grits, reduce heat to low and cook whisking, until very thick, approx. 4&1/2 mins. Whisk in cheese and scallions until well combined. Taste and season with salt, if desired. Remove from heat and cover to keep warm. In a med. skillet, warm oil over med.-high heat. Add shrimp, season with salt and cook, stirring, until almost pink, approx. 2 mins. Stir in lemon juice, garlic, and peas, then continue to cook, stirring, until shrimp are cooked through, 2-3 mins. longer. Divide grits among 4 bowls. Top with shrimp mixture, then serve immediately.

"To be doing good is man's most glorious task." ~ Sophocles

Have FUN and Happy Friday!!!!

Love,

MM

Shrimp, Celery, Hearts of Palm, and Green Olives on Toast

"Turns out the hottest food trend is as familiar as sliced bread - specifically toast!!"
 Perfect for al fresco dining, too.
(makes 10)

1 15 oz. can of hearts of palm, drained and sliced into circles
2-3 celery stalks, sliced 1/8" thin on the bias (about 1&1/2 cups)
1/4 cup torn lemon* parsley leaves (a fairly new addition to my balcony farm*)
1/2 cup Castelvetrano olives (or another hearty green olive), pitted and chopped
1/4 cup Marcona almonds or blanched, salted almonds
1/2 cup quartered, sliced sweet* onion
1/4 cup freshly squeezed lemon juice
3 T. EVOO
12-15 cooked shrimp (about 10 oz.), tails off*
10 1/4" thick hearty and rustic bread of your choice*, pan toasted

In a large bowl, combine the hearts of palm, celery, parsley, olives, almonds, onion, lemon juice, and oil. Slice each shrimp into 2-4 thin pieces, lengthwise, and then into 2-3 pieces across. Mix with the rest of the salad, gently. Cover and refrigerate for 20 mins. or more. Top the toasts with the chilled shrimp salad and serve with a big smile!!

"Life is better when you're laughing!"

Love,

MM

Roast Lemon Chicken with Asparagus and Orzo

Here's another title to a recipe where I LOVE every word!! Spring incarnate to me.
(serves 4)

4 chicken leg quarters (about 12 oz. each)
3 T. EVOO
1 lemon with 1/2 thinly sliced and 1/2 cut into wedges
1 clove of garlic, thinly sliced
Kosher salt and freshly ground pepper
1 bunch pencil thin* asparagus, trimmed and cut into 2" pieces
1 small sweet* onion, chopped
2-3 lemon* thyme sprigs
1 cup orzo
2&1/2 cups water
2 T. chopped fresh chives

Preheat the oven to 450 and line a rimmed* baking sheet with foil. Gently* loosen the chicken skin with your fingers; rub 1 T. oil over and under the skin. Stuff the lemon slices and garlic under the skin; season outside with S&P. Transfer the chicken to the prepared baking sheet, skin side up. Roast until crisp and cooked through, about 25 mins. Let rest 5 mins. Meanwhile, heat 1 T. oil in a large skillet over med.-high heat. Add the asparagus and cook, stirring occasionally until tender and browned in spots, 2-3 mins. Transfer to a plate. Reduce heat to med. and add the remaining T. of oil, onion, and thyme to the skillet; cook, stirring until the onion is tender, about 3 mins. Stir in the orzo and cook, stirring until lightly toasted, 2-3 mins. Add 2&1/2 cups water and a pinch of salt. Simmer, stirring occasionally, until the orzo is tender, about 15 mins. Remove from the heat; discard the thyme, and stir in the asparagus and chives. Season with S&P. Serve with the chicken and garnish the plates with lemon wedges.

"What you think of yourself is more important than what others think of you."

Have FUN in the SUN today!!

Love,

MM

Ham and Pea Hand Pies

Great use for leftover ham, and I really like the idea of hand pies (you can also make split pea with ham soup like I did in my crock pot yesterday*).
(makes 8)

1 cup (2 sticks) chilled unsalted Kerrygold* butter, cut into pieces
3 cups all-purpose flour, plus more for surface
1/2 t. kosher salt, plus more
1/2 cup ice water
1&1/4 cups shelled fresh peas from about 1&1/4 lb. pods, divided (I remember shelling these as
     a little girl sitting outside in a rocking chair when I was visiting my grandparents' farm*)
2 T. EVOO
Freshly ground black pepper
1/2 cup whole-milk ricotta
1 t. freshly squeezed lemon juice
1 large egg
1 t. white wine vinegar
2 oz. uncured* smoked ham, cut into 1/4" pieces
Parchment paper

Pulse butter, 3 cups of flour, and 1/2 t. salt in a food processor until mixture resembles coarse meal with a few pea-size pieces of butter remaining. With motor running, stream in 1/2 cup ice water and process, adding more water by the tablespoon if needed, until a shaggy dough comes together and starts to form a ball around the blade (a few dry spots are ok).  Transfer mixture to a lightly floured surface and gently knead until dough comes together completely don't overmix). Divide dough in half, flatten each piece into a 1/2" thick square, and wrap in plastic. Chill until cold, at least 2 hours. Meanwhile, cook peas in a med. saucepan of boiling salted water until bright green, about 30 seconds. Drain and transfer to a bowl of ice water to cool. Drain and pat dry. Blend oil and 1cup peas in a food processor until smooth (leave the other 1/4 cup whole); season pea puree with S&P. Mix ricotta and lemon juice in a small bowl; season with salt. Whisk egg and vinegar in another small bowl. Preheat oven to 375. Let dough sit at room temp. about 5 mins, to soften slightly, making it easier to roll. Working with 1 square at a time, roll out dough on a lightly floured surface to about a 13x11" rectangle. Trim to 12x10" then cut into 8 5x3" rectangles. A ruler in the kitchen is a useful thing, but if you're not that particular, eyeball it. Arrange 8 rectangles on a parchment lined rimmed baking sheet, spacing 2" apart. Spread 1 T. ricotta over each, leaving a 1/2" border, then spread a dollop of pea puree over ricotta. Top with ham and remaining whole peas. Brush borders with egg wash and top with remaining 8 rectangles of dough, pressing gently around edges to seal. Crimp firmly with a fork to further seal completely. Brush tops of pies with egg wash, and make 3 slits in the center of each for steam to escape. Sprinkle with S&P and bake, rotating halfway through, until tarts are deep golden brown, 35-40 mins. Transfer to a wire rack and let cool 15 mins. Load 'em into your picnic basket - and away you go*!!

Note: dough can be made 3 days ahead; keep chilled. Hand pies (without egg wash can be formed 1 day ahead; cover and chill. Bush with egg wash just before baking.

"The food coming out of your kitchen should be what taste buds dream of."

Have fun today!!

Love,

MM

Creamy Spinach Rice

"Eat like a Greek for Good Health" This is a traditional Ikarian side dish that is packed with calcium, inulin, and iron that was in the paper yesterday.
(serves 4)

4 T. EVOO
1 cup finely chopped red onion
1 garlic clove, minced
1 cup long-grain rice
8 cups chopped fresh baby* spinach (about 1 lb.), stems removed
1/2 cup chopped fennel or dill fronds
Kosher* salt
Freshly* ground pepper
Juice of 2 lemons

In a large heavy skillet, heat 2 T. oil over med. heat. Add onion and cook; stirring frequently, until soft, 2-3 mins. Stir in garlic and rice. Cook over med.-low heat for 3 mins. Add spinach, cover and cook until spinach loses most of its volume. Add 1/2 cup water, fennel or dill, and S&P to taste. Cover and simmer, stirring occasionally until all liquid is absorbed and rice is cooked and tender, 25-30 mins. Add more water as needed to achieve a creamy consistency. Before serving, add lemon juice, S&P, and drizzle with remaining 2 T. oil.

"Faith boils down to a question of trust."

I hope you all were blessed by having a wonderful Easter.

Love,

MM

Happy Easter

Dear Readers: I am taking the day off to go to breakfast at Rose Hill Pres., attend the First Service and Second Service (I'll be singing in our Choir), and then rush home to prepare my feast for friends (Ham is the main event). Now, I get to go make rice crispies "eggs" with sprinkles and put them in a pretty Easter basket for Blakely, Hailey, Brooke, Elliot, P. Brian, and Gwen North. I'll be here tomorrow.

He is Risen. He is Risen, INDEED!!

Hope you all enjoy this wonderful day.

Love,

MM

Divinely Decadent Chocolate Torte

Perfect ending to your Easter feast, and to add color, you could top it with fresh raspberries*.
(serves 12)

Torte:
14 oz. bittersweet chocolate chips
3/4 cup unsalted Kerrygold* butter, cubed
6 egg yolks
6 egg whites
3/4 cup white sugar, divided
2 t. vanilla extract
1 t. dark rum (optional)
Cooking spray
Parchment paper
Foil
Waxed paper

Ganache:
1&1/4 cup heavy cream
1 lb. bittersweet chocolate chips

Spray a  9" springform pan with non-stick spray. Line bottom of pan with parchment paper and wrap outside of pan with foil. Combine 14 oz. of the bittersweet chocolate with the cubed butter in a microwave safe bowl. Microwave on half power for one min. Stir. Microwave 30 secs. at a time until chocolate and butter are almost completely melted. Stir until completely melted and incorporated. Cool. In a med. bowl, whip egg yolks with half of the sugar (6 T.), until thick and pale, about 5 mins. Fold cooled chocolate in the yolks along with vanilla and rum. In a separate bowl, whip the egg whites until foamy. Gradually add remaining sugar. Continue to whip to med. stiff peaks. Fold in egg whites into the chocolate mixture a third at a time. Pour the batter into the prepared pan. Bake a 350 for 45-50 mins., until the top of the cake is puffed and cracked. Cool cake in the pan on a wire rack. The top will fall. To make the ganache: Pour heavy cream into a sauce pan and heat until just boiling. Remove from heat and stir in remaining lb. of chocolate. Press down gently on top of the cake to make it somewhat uniformly flat. Remove sides from pan and invert cake onto a plate with edges lined with waxed paper. Remove parchment paper from cake and ladel warm ganache over the top. Spread out to cover the sides of the torte. Let stand until set. You can then remove the waxed paper and have a drip-free plate for presentation.

"Let your soul shine" today. And, I thank God for the life of Alan George Hipps on the day of his birth.

Love,

MM

Cheesy Bacon Scalloped Potatoes

Editor's note: For years I have been using Main Street Cheesy Scalloped Potatoes that I got in the Costco Deli for all my holiday feasts (which is DELISH), but this year I am making this recipe (and excited about it!!). Do not go see your cardiologist Monday!! Wha wha wha.
(serves 6-8)

1/3 cup plus 1 T. Kerrygold* butter
1 cup chopped uncured* bacon (with no nitrates or 'trites*)
1/3 cup flour
2&1/2 cups whole milk
1/2 cup half and half
1 t. dry mustard
1/4* t. kosher* salt (I am lowering the salt due to the bacon*)
A few grinds from a pepper mill
1 t. A-1 steak sauce
6-7 med. size russet potatoes
2 cups sharp* cheddar
2 cups Colby Jack cheese
A dash of smoked* paprika

Melt butter in a large pot. Add chopped onions and sauté til soft but not brown. Add flour and stir while cooking over low heat. Add milk and half and half. Stir until thickened. If necessary, add more milk. Add dry mustard, A-1, S&P. Stir well. Peel and slice potatoes into thin, even ovals. A mandolin would speed the process here*. Lay slices and bacon into a greased or pammed 10x13" pan. Pour sauce over all. Sprinkle cheeses over top. Sprinkle with paprika. Bake at 350 for 35-45 min. or until potatoes are tender, and everything is melted and bubbly.

"Wake up every morning with a sense of purpose in your heart."

Happy Friday, Dear Readers!!

Love,

MM

Hot Cross Buns

Start a new tradition tomorrow for yourself by making these to deliver on Good Friday!!
(12 servings)

3/4 cup warm 2%* milk
1 pkg (1/4 oz.) active dry yeast
3&1/4 cups all-purpose flour
1 cup dried fruit bits (like raisins, cranberries, cherries, etc.)
1/2 cup Sugar in the Raw*
1/2 t. sea* salt
3 eggs
1 T. vanilla extract
Cooking spray
1 t. grated orange zest
1/2 cup Kerrygold* butter, at room temp.
1/2 cup confectioners' sugar
1 T. 2% milk

Grease a large bowl. In another bowl, combine warm milk and yeast; let stand 5 mins. In a separate bowl, mix flour, fruit, granulated sugar, and salt. In another small bowl, beat the eggs. Stir flour mixture, beaten eggs, vanilla, and zest into yeast mixture until a sticky dough ball forms. On a floured surface, knead dough, adding additional flour, 1 T. at a time as needed. Place in the first greased bowl; cover loosely. Let rise until doubled, about 1&1/2 hours. Preheat oven to 350. Coat 13x9" baking pan with cooking spray. Punch dough down; turn out onto a lightly floured surface. Cut into 12 equal pieces; roll each into a smooth ball. Place in pan, cover loosely, and let rise until doubled, about 45 mins. Beat remaining egg: brush over dough. Bake 25 mins. or until golden. Run knife around edge of pan to loosen. Cool 10 mins. Transfer to rack; cool. Mix confectioners' sugar and milk in a small bowl. Pull buns apart; drizzle glaze in the shape of the cross over buns.

"The REAL you is a much stronger you than you ever imagined!"

Have Fun today!!! I know I will. Get to go to the Tulip Fields.

Love,

MM

Prosciutto Wrapped Asparagus with Blue Cheese

Yummmmmmmmmmmmmm - Easter feast? Pretty appetizer?
(no serving size listed)

36 medium fresh asparagus spears
36 thin* slices of prosciutto ham
4 oz. crumbled blue cheese (or goat cheese*)
1/2 cup white* balsamic vinegar (or you can use reg. balsamic)
1/2 veg. oil
1/2 cup EVOO
1/2 t. kosher* salt
1/2 t. freshly* ground pepper
1/2 t. freshly squeezed* lemon juice
1/2 t. dried basil
Lemon wedges* for garnish

Trim asparagus to 4-6" long and peel ends with a potato peeler. Place asparagus in a shallow dish with 1/2 cup water. Cover with plastic wrap and microwave on high for 3 mins. (or place in boiling water for just a couple of mins. til bright green). Remove and plunge into an ice bath to stop the cooking process. Drain and dry with paper towels. Wrap each spear with a slice of prosciutto and arrange on a platter with lip around edge. Sprinkle blue cheese over top, and when ready to serve, pour dressing over. Garnish the platter with lemon wedges.

"Successful people build each other up. They motivate, inspire, and push each other. Unsuccessful people just hate, blame, and complain."

Have FUN out there today!!

Love,

MM