A couple of fun suggestions for your next movie night!
Bananas Foster Popcorn:
(makes 8 cups)
1/2 stick Kerrygold butter
2 T. brown sugar
2 T. granulated sugar
1 T. dark rum
1/2 t. banana extract
A pinch each of kosher* salt, nutmeg, and cinnamon
8 cups popped pop corn
Melt butter in a small saucepan. Add rest of ingredients through cinnamon. Put the popcorn in a large bowl and toss with sauce until well coated. Spread on a baking sheet and let cool completely.
Mexican Popcorn:
(makes 8 cups)
2 T. melted Kerrygold butter, melted
2 T. light* mayo.
1 t. lime juice
8 cups popped popcorn
1 t. kosher* salt
1&1/2 t. smoked* paprika
1/4 t. sugar
1/8 t. cayenne
Whisk together the butter, mayo., and lime juice. Pour over popcorn in a large bowl; gently toss to coat. Then add the rest of the ingredients, tossing to coat.
"Action is a real measure of intelligence."
Thanks be to God for EVERYTHING!!!
Love,
MM
Sunday, May 31, 2015
Saturday, May 30, 2015
Shrimp Panag
Betcha you will love the exotic flavors of this one....
(serves 4)
24 large shrimp (about 1&1/4 lbs.), peeled and deveined, tails intact
1/3 cup EVOO
1 T. Thai seasoning
3 T. veg. oil
4 cloves garlic, minced
1/2 red onion, minced
2 t. Thai panang curry paste
1 cup coconut milk
2 T. fish sauce
1 t. chili powder or smoked paprika*
1/4 cup heavy cream
Thinly sliced snow peas for garnish
Preheat a grill to med. high. Toss the shrimp with the olive oil and Thai seasoning in a bowl. Thread onto skewers and grill until marked and just cooked through, 1-2 mins. per side. Heat the veg. oil in a med. skillet over med.-high heat. Add the garlic, red onion, and curry paste and cook, stirring, until the onion is just softened, about 1 min. Add the coconut milk, fish sauce, and chili powder; cook until reduced by half, about 3 mins. Add the heavy cream and bring to a simmer. Cook stirring constantly, until thickened, about 3 mins. Divide the sauce among 4 plates. Arrange the shrimp on top and garnish with snow peas.
"If you find someone who makes you smile, who checks up on you often to see if you're OK, who wants the very best for you, don't let them go. Keep them close and don't take them for granted. People like that are hard to find."
Have FUN today!!
Love,
MM
(serves 4)
24 large shrimp (about 1&1/4 lbs.), peeled and deveined, tails intact
1/3 cup EVOO
1 T. Thai seasoning
3 T. veg. oil
4 cloves garlic, minced
1/2 red onion, minced
2 t. Thai panang curry paste
1 cup coconut milk
2 T. fish sauce
1 t. chili powder or smoked paprika*
1/4 cup heavy cream
Thinly sliced snow peas for garnish
Preheat a grill to med. high. Toss the shrimp with the olive oil and Thai seasoning in a bowl. Thread onto skewers and grill until marked and just cooked through, 1-2 mins. per side. Heat the veg. oil in a med. skillet over med.-high heat. Add the garlic, red onion, and curry paste and cook, stirring, until the onion is just softened, about 1 min. Add the coconut milk, fish sauce, and chili powder; cook until reduced by half, about 3 mins. Add the heavy cream and bring to a simmer. Cook stirring constantly, until thickened, about 3 mins. Divide the sauce among 4 plates. Arrange the shrimp on top and garnish with snow peas.
"If you find someone who makes you smile, who checks up on you often to see if you're OK, who wants the very best for you, don't let them go. Keep them close and don't take them for granted. People like that are hard to find."
Have FUN today!!
Love,
MM
Friday, May 29, 2015
Lime and Cilantro Stuffed Black Bass
Grill a whole fish? YES YOU CAN!! Easy Peasy.
(2 servings)
1 T. veg oil, plus more for the grill
1 1&1/2-2 lb. whole black bass or branzino, cleaned
Kosher salt
Freshly ground pepper
1 bunch cilantro, divided
1 lime, thinly sliced, seeds removed, divided
1/2 t. coriander seeds*, crushed in a mortar with a pestle* or put in a zip lock - use a rolling pin*
Prepare the grill for med.-high heat. Oil grate. Season bass inside and out with S&P. Stuff the fish with half of the cilantro, half of the lime slices, and sprinkle the inside with the crushed coriander. Tie closed with kitchen twine, spacing 2" apart (this will hold in the stuffing and make it easier to turn the fish on the grill). Grill, undisturbed, until skin is charred and crisp and flesh of bottom fillet it flaky and opaque, 6-10 mins. depending on the size of the fish. Place a metal spatula underneath fish and brace with tongs on top for support, then lift and gently roll it over onto the other side. Cook until flesh of other fillet is flaky and opaque, 6-10 mins. If a small knife or tester slides easily into the thickest part of the flesh, fish is done. Line a platter with remaining cilantro and lime slices. Place fish on top and remove twine.
How to fillet a whole cooked fish: Using a knife, cut along the backbone from just behind the head to the tail to gently separate the fillet from the spine. Lift the top fillet from the skeleton (it should be easy). Lift the spine from the tail end to remove it - and along with it, the head. Trim away any small bones that may still be attached to the bottom fillet.
Never underestimate the Power of HOPE!!
Happy Friday, and have FUN today!!!!
Love,
MM
(2 servings)
1 T. veg oil, plus more for the grill
1 1&1/2-2 lb. whole black bass or branzino, cleaned
Kosher salt
Freshly ground pepper
1 bunch cilantro, divided
1 lime, thinly sliced, seeds removed, divided
1/2 t. coriander seeds*, crushed in a mortar with a pestle* or put in a zip lock - use a rolling pin*
Prepare the grill for med.-high heat. Oil grate. Season bass inside and out with S&P. Stuff the fish with half of the cilantro, half of the lime slices, and sprinkle the inside with the crushed coriander. Tie closed with kitchen twine, spacing 2" apart (this will hold in the stuffing and make it easier to turn the fish on the grill). Grill, undisturbed, until skin is charred and crisp and flesh of bottom fillet it flaky and opaque, 6-10 mins. depending on the size of the fish. Place a metal spatula underneath fish and brace with tongs on top for support, then lift and gently roll it over onto the other side. Cook until flesh of other fillet is flaky and opaque, 6-10 mins. If a small knife or tester slides easily into the thickest part of the flesh, fish is done. Line a platter with remaining cilantro and lime slices. Place fish on top and remove twine.
How to fillet a whole cooked fish: Using a knife, cut along the backbone from just behind the head to the tail to gently separate the fillet from the spine. Lift the top fillet from the skeleton (it should be easy). Lift the spine from the tail end to remove it - and along with it, the head. Trim away any small bones that may still be attached to the bottom fillet.
Never underestimate the Power of HOPE!!
Happy Friday, and have FUN today!!!!
Love,
MM
Thursday, May 28, 2015
The Office Burger (with Onion-Bacon Compote)
Did you know it is National Hamburger Day?? This is the only burger Father's Office (in L.A.) has on the menu, and rumor has it that Jake Gyllenhaal and Leonardo DeCaprio are Big Fans!!
(serves 4)
Onion-Bacon Compote:
6 slices smoked uncured* bacon, chopped
2 T. unsalted Kerrygold* butter
3 sweet* onions, thinly sliced
3 garlic cloves, minced
2 T. balsamic vinegar
Kosher salt and freshly ground pepper
Burgers:
Veg. oil, for the grill
2 lbs. ground beef chuck
Kosher salt and freshly ground pepper
4 mini baguettes or other rolls, split
4 oz. gruyere cheese, shredded
4 oz. Maytag blue cheese, crumbled
2 cups baby arugula
Make the compote: Cook the bacon over med. heat until crisp, about 4 mins. Transfer to a paper towel-lined plate using a slotted spoon; discard all but 1 T. of the drippings. Reduce the heat to low and add the butter; swirl to melt. Add the onions; cover and cook, stirring occasionally, until golden, about 15 mins. Uncover and add the garlic. Cook, stirring occasionally, until the onions are lightly caramelized, about 5 mins. Add the vinegar and cook, stirring until onions are glazed, about 1 min. Stir in the reserved bacon and season with S&P; set aside.
Grill the burgers: Preheat a grill to med. high and brush the grates with veg. oil. Form the beef into four 1" thick oblong patties and season with S&P. Grill 4-5 mins. per side for medium. Meanwhile, toast the baguettes. Serve the burger on the baguettes; top with the gruyere, blue cheese, onion-bacon compote, and arugula.
"Life is too short to waste even a single second with anyone who doesn't value you."
Have FUN today!!
Love,
MM
(serves 4)
Onion-Bacon Compote:
6 slices smoked uncured* bacon, chopped
2 T. unsalted Kerrygold* butter
3 sweet* onions, thinly sliced
3 garlic cloves, minced
2 T. balsamic vinegar
Kosher salt and freshly ground pepper
Burgers:
Veg. oil, for the grill
2 lbs. ground beef chuck
Kosher salt and freshly ground pepper
4 mini baguettes or other rolls, split
4 oz. gruyere cheese, shredded
4 oz. Maytag blue cheese, crumbled
2 cups baby arugula
Make the compote: Cook the bacon over med. heat until crisp, about 4 mins. Transfer to a paper towel-lined plate using a slotted spoon; discard all but 1 T. of the drippings. Reduce the heat to low and add the butter; swirl to melt. Add the onions; cover and cook, stirring occasionally, until golden, about 15 mins. Uncover and add the garlic. Cook, stirring occasionally, until the onions are lightly caramelized, about 5 mins. Add the vinegar and cook, stirring until onions are glazed, about 1 min. Stir in the reserved bacon and season with S&P; set aside.
Grill the burgers: Preheat a grill to med. high and brush the grates with veg. oil. Form the beef into four 1" thick oblong patties and season with S&P. Grill 4-5 mins. per side for medium. Meanwhile, toast the baguettes. Serve the burger on the baguettes; top with the gruyere, blue cheese, onion-bacon compote, and arugula.
"Life is too short to waste even a single second with anyone who doesn't value you."
Have FUN today!!
Love,
MM
Wednesday, May 27, 2015
Nutella Donuts (Bomboloni alla Nutella)
Watch your plate - these will disappear in a flash!!
(makes about a dozen)
2&1/2 t. active dry yeast
2/3 cup 2%* milk, at room temp.
3&1/2 cups all purpose flour
1&1/3 cup sugar
2 t. kosher salt
3 eggs
7 T. Kerrygold* butter, at room temp., cut into 7 pieces
Oil for frying
Nutella for filling
In a stand mixer fitted with the dough hook, combine the yeast and milk. Allow the yeast to dissolve, about 1 min. Add the flour, 1/3 cup sugar, salt, and eggs, and mix on low for about 4 mins. to develop the dough. Begin adding the butter, one piece at a time, and continue mixing for 5-6 mins. Remove the dough from the bowl and tightly wrap in plastic wrap. Refrigerate for 6-15 hours. Lightly flour a baking sheet. Flour your work surface and roll out the dough into a 12" square about 1/2" thick. Using a 3&1/2 to 4" round biscuit cutter, cut out the donuts (do not cut out the middle). Arrange the donuts on the prepared baking sheet and cover in plastic wrap. Allow to rise in a warm spot for 2-3 hours or until doubled in height and feel poufy and pillowy. When ready to fry, heat 3" of oil in a heavy pot to 350 degrees. Line a tray with paper towels and add the remaining 1 cup sugar into a small bowl. Add the donuts to the hot oil, being careful not to crowd the pan, and fry on each side until golden brown, about 2-3 mins. per side. Remove from the oil with a slotted spoon and allow to drain on the lined tray. When cool enough to handle, toss in the sugar to coat. Return each donut to the tray to cool completely, about 30 mins. Fill a pastry bag fitted with a small round tip with Nutella. Poke a hole in the donuts equidistant between the top and bottom and squirt in about 1/3 cup of Nutella. Serve immediately.
"If you are always racing to the next moment, what happens to the moment you're in?"
Have FUN today, and give THANKS for your many Blessings!!
Love,
MM
(makes about a dozen)
2&1/2 t. active dry yeast
2/3 cup 2%* milk, at room temp.
3&1/2 cups all purpose flour
1&1/3 cup sugar
2 t. kosher salt
3 eggs
7 T. Kerrygold* butter, at room temp., cut into 7 pieces
Oil for frying
Nutella for filling
In a stand mixer fitted with the dough hook, combine the yeast and milk. Allow the yeast to dissolve, about 1 min. Add the flour, 1/3 cup sugar, salt, and eggs, and mix on low for about 4 mins. to develop the dough. Begin adding the butter, one piece at a time, and continue mixing for 5-6 mins. Remove the dough from the bowl and tightly wrap in plastic wrap. Refrigerate for 6-15 hours. Lightly flour a baking sheet. Flour your work surface and roll out the dough into a 12" square about 1/2" thick. Using a 3&1/2 to 4" round biscuit cutter, cut out the donuts (do not cut out the middle). Arrange the donuts on the prepared baking sheet and cover in plastic wrap. Allow to rise in a warm spot for 2-3 hours or until doubled in height and feel poufy and pillowy. When ready to fry, heat 3" of oil in a heavy pot to 350 degrees. Line a tray with paper towels and add the remaining 1 cup sugar into a small bowl. Add the donuts to the hot oil, being careful not to crowd the pan, and fry on each side until golden brown, about 2-3 mins. per side. Remove from the oil with a slotted spoon and allow to drain on the lined tray. When cool enough to handle, toss in the sugar to coat. Return each donut to the tray to cool completely, about 30 mins. Fill a pastry bag fitted with a small round tip with Nutella. Poke a hole in the donuts equidistant between the top and bottom and squirt in about 1/3 cup of Nutella. Serve immediately.
"If you are always racing to the next moment, what happens to the moment you're in?"
Have FUN today, and give THANKS for your many Blessings!!
Love,
MM
Tuesday, May 26, 2015
Salmon Pate en Terrine
I'll bet this French concontion will become a particular fav. as it has all the ingredients "we" love: tarragon, smoked and fresh fish, mayo., Dijon, and of course, BUTTER!! Perfect as an appetizer on toasted baguette slices or as a light main meal paired with a wedge* salad.
(serves 12 - makes 3 cups)
5 cups of water
2 t. kosher salt*
1 (12 oz.) fresh wild caught* salmon fillet
8 oz. smoked wild caught* salmon
1/2 cup chopped green onion
2 T. chopped fresh lemon* parsley
1 t. chopped fresh tarragon, or to taste
7 T. Kerrygold butter, softened
1/2 cup light* mayo.
1 T. Dijon mustard
1 T. fresh lemon juice, or to taste
1/2 t. freshly* ground black pepper
Bring water to a boil in a large saucepan and add salt. Add fresh salmon fillet, reduce heat, and simmer until just cooked through, 6-8 mins. Transfer salmon to a plate with a slotted spoon and let cool 10 mins. Flake salmon into a large bowl, discarding skin, and toss together with smoked salmon, green onion, parsley, and tarragon. Whisk together butter, mayo., mustard, lemon juice, and pepper in a bowl until smooth. Add mayo. mixture to salmon mixture and gently stir until well combined. Transfer to a long, deep, rectangular ceramic baking dish or round crock; cover and chill for 3 hours before serving. I would set out a small bowl of cornichons to accompany*!!
"The day you quit being excited about your future is the day you quit LIVING. You have seeds of Greatness on the inside. There's something more for you to accomplish!!"
Have FUN today.
Love,
MM
(serves 12 - makes 3 cups)
5 cups of water
2 t. kosher salt*
1 (12 oz.) fresh wild caught* salmon fillet
8 oz. smoked wild caught* salmon
1/2 cup chopped green onion
2 T. chopped fresh lemon* parsley
1 t. chopped fresh tarragon, or to taste
7 T. Kerrygold butter, softened
1/2 cup light* mayo.
1 T. Dijon mustard
1 T. fresh lemon juice, or to taste
1/2 t. freshly* ground black pepper
Bring water to a boil in a large saucepan and add salt. Add fresh salmon fillet, reduce heat, and simmer until just cooked through, 6-8 mins. Transfer salmon to a plate with a slotted spoon and let cool 10 mins. Flake salmon into a large bowl, discarding skin, and toss together with smoked salmon, green onion, parsley, and tarragon. Whisk together butter, mayo., mustard, lemon juice, and pepper in a bowl until smooth. Add mayo. mixture to salmon mixture and gently stir until well combined. Transfer to a long, deep, rectangular ceramic baking dish or round crock; cover and chill for 3 hours before serving. I would set out a small bowl of cornichons to accompany*!!
"The day you quit being excited about your future is the day you quit LIVING. You have seeds of Greatness on the inside. There's something more for you to accomplish!!"
Have FUN today.
Love,
MM
Monday, May 25, 2015
Raise the Flag Pizza!!
Happy Memorial Day, and THANK YOU to all the men and woman who paid the ultimate price in honor of our great country!!! And, especially to Alan George Hipps who VOLUNTARILY served in Viet Nam.
(serves 8)
3 small purple potatoes
Cooking spray
1 (13.8 oz.) can refrigerated pizza crust
1&1/2 T. EVOO, divided, or as needed
25 slices of pepperoni or more, as needed
1 cup Alfredo sauce (I would use roasted garlic Alfredo*)
2 cups shredded Italian cheese blend
5 fresh mini mozzarella balls, halved
Place potatoes in a pot and cover with salted water; bring to a boil. Reduce heat to med.-low and simmer until tender, about 20 mins. Drain, cool, and slice potatoes into 1/4" rounds. Preheat oven to 400. Spray a large baking sheet with cooking spray. Unroll the pizza crust and spread it out in the baking sheet to fit to the edges. Brush with about 1 T. oil. Bake until lightly golden and slightly set, about 7 mins. Leave oven on. Arrange pepperoni slices on a paper towel-lined plate. Microwave on high until heated through, about 30 seconds (this is so the slices won't leave grease as they cook on the pizza). Spread Alfredo sauce over the baked crust; top with the Italian cheese blend. Arrange potato rounds in the top left corner of the pizza, forming the blue portion of the flag. Brush potatoes with the remaining oil. Place mozzarella ball halves on top of the potatoes to resemble the stars of the flag. Arrange pepperoni slices, slightly overlapping, in rows across the pizza to resemble the stripes. Bake pizza until the crust is golden brown and cheese is melted. About 10 mins.
"Songs of praise raise our eyes to see God's faithfulness."
Have fun today at your celebrations, and remember..................................
Love,
MM
(serves 8)
3 small purple potatoes
Cooking spray
1 (13.8 oz.) can refrigerated pizza crust
1&1/2 T. EVOO, divided, or as needed
25 slices of pepperoni or more, as needed
1 cup Alfredo sauce (I would use roasted garlic Alfredo*)
2 cups shredded Italian cheese blend
5 fresh mini mozzarella balls, halved
Place potatoes in a pot and cover with salted water; bring to a boil. Reduce heat to med.-low and simmer until tender, about 20 mins. Drain, cool, and slice potatoes into 1/4" rounds. Preheat oven to 400. Spray a large baking sheet with cooking spray. Unroll the pizza crust and spread it out in the baking sheet to fit to the edges. Brush with about 1 T. oil. Bake until lightly golden and slightly set, about 7 mins. Leave oven on. Arrange pepperoni slices on a paper towel-lined plate. Microwave on high until heated through, about 30 seconds (this is so the slices won't leave grease as they cook on the pizza). Spread Alfredo sauce over the baked crust; top with the Italian cheese blend. Arrange potato rounds in the top left corner of the pizza, forming the blue portion of the flag. Brush potatoes with the remaining oil. Place mozzarella ball halves on top of the potatoes to resemble the stars of the flag. Arrange pepperoni slices, slightly overlapping, in rows across the pizza to resemble the stripes. Bake pizza until the crust is golden brown and cheese is melted. About 10 mins.
"Songs of praise raise our eyes to see God's faithfulness."
Have fun today at your celebrations, and remember..................................
Love,
MM
Sunday, May 24, 2015
Greek Pasta Salad
Here's a tasty one to make today in prep. for your M. day feast tomorrow:
(serves 12)
1&1/4 dried elbow macaroni
1/2 cup red wine vinegar
Splash lemon juice*
1/2 cup EVOO
1&1/2 t. garlic powder (I would use Johnny's Garlic Seasoning*)
3/4 t. freshly* ground black pepper
1/2-3/4 t. sugar
3 cups fresh sliced crimini* mushrooms (about 9 oz.)
15 cherry tomatoes, halved (scant 1 cup)
1 cup sliced red bell pepper (1 med.)
3/4 cup sliced pepperoni, cut into strips (4 oz.)
4 oz. pitted kalamata olives
3/4 cup crumbled feta cheese (3&1/2 oz.)
1/2 cup chopped green onions
1/4 cup chopped fresh oregano, or 1&1/2 t. dried
1/12 cup chopped fresh basil, or 1&1/2 t. dried
Cook macaroni in a large pot of salted water until tender, 8-10 mins. Drain in a colander and rinse under cold water. Whisk together vinegar, oil, lemon juice, garlic powder, pepper, and sugar. (If using dried oregano and basil, add them here.) Add cooked macaroni and remaining ingredients. Toss until evenly coated. Cover and chill overnight. You can either serve it at room temp. or chilled. Perfect for a picnic as there is no mayo. involved!!*
"Faith is the best antidote for fear."
Love,
MM
(serves 12)
1&1/4 dried elbow macaroni
1/2 cup red wine vinegar
Splash lemon juice*
1/2 cup EVOO
1&1/2 t. garlic powder (I would use Johnny's Garlic Seasoning*)
3/4 t. freshly* ground black pepper
1/2-3/4 t. sugar
3 cups fresh sliced crimini* mushrooms (about 9 oz.)
15 cherry tomatoes, halved (scant 1 cup)
1 cup sliced red bell pepper (1 med.)
3/4 cup sliced pepperoni, cut into strips (4 oz.)
4 oz. pitted kalamata olives
3/4 cup crumbled feta cheese (3&1/2 oz.)
1/2 cup chopped green onions
1/4 cup chopped fresh oregano, or 1&1/2 t. dried
1/12 cup chopped fresh basil, or 1&1/2 t. dried
Cook macaroni in a large pot of salted water until tender, 8-10 mins. Drain in a colander and rinse under cold water. Whisk together vinegar, oil, lemon juice, garlic powder, pepper, and sugar. (If using dried oregano and basil, add them here.) Add cooked macaroni and remaining ingredients. Toss until evenly coated. Cover and chill overnight. You can either serve it at room temp. or chilled. Perfect for a picnic as there is no mayo. involved!!*
"Faith is the best antidote for fear."
Love,
MM
Saturday, May 23, 2015
Salted Caramel-Filled Fudge Brownies
Holy Moly!!!!!!
(makes 1 dozen)
Caramel:
1&1/4 cups sugar
3/4 cup heavy cream
4 T. unsalted Kerrygold* butter
1&1/2 t. flaky sea salt
Brownies:
2 sticks unsalted Kerrygold* butter plus more for greasing
10 oz. bittersweet, dark*, or milk* chocolate, finely chopped
1&1/2 cups sugar
1/4 cup unsweetened cocoa powder
2 t. pure vanilla extract
1/2 t. kosher salt
3 large eggs, chilled
1 cup all-purpose flour
Make the caramel: In a med. saucepan, cook the sugar with the water over moderate heat, swirling the pan frequently, until a dark amber caramel forms. Slowly drizzle in the cream, then whisk in the butter and sea salt. Transfer the caramel to a small bowl and refrigerate until thickened, about 2 hrs.
Make the brownies: Preheat the oven to 325. Lightly butter a 9x13" metal baking pan. Melt the 2 sticks of butter in a heatproof med. bowl set over (not in) a saucepan of simmering water. Add the chopped chocolate, sugar, cocoa powder, vanilla, and salt and stir until smooth. Remove the bowl from the heat and whisk in the eggs. Add the flour and stir until just incorporated. Scrape the batter into the prepared pan and bake for about 40 mins., until a tester inserted in the center comes out with a few moist crumbs attached. Transfer the pan to a rack and let cool completely. Invert the brownies onto a cutting boar and cup in half to form 2 rectangles. Spread the chilled caramel over 1 rectangle, then top with the other rectangle. Cut into 12 bars and serve immediately with vanilla bean* ice cream*.
Let your prayer today be, "God, help us to not judge people by the exterior, by what they wear, by the mistakes they've made. Let us see people through the eyes of love."
Love,
MM
(makes 1 dozen)
Caramel:
1&1/4 cups sugar
3/4 cup heavy cream
4 T. unsalted Kerrygold* butter
1&1/2 t. flaky sea salt
Brownies:
2 sticks unsalted Kerrygold* butter plus more for greasing
10 oz. bittersweet, dark*, or milk* chocolate, finely chopped
1&1/2 cups sugar
1/4 cup unsweetened cocoa powder
2 t. pure vanilla extract
1/2 t. kosher salt
3 large eggs, chilled
1 cup all-purpose flour
Make the caramel: In a med. saucepan, cook the sugar with the water over moderate heat, swirling the pan frequently, until a dark amber caramel forms. Slowly drizzle in the cream, then whisk in the butter and sea salt. Transfer the caramel to a small bowl and refrigerate until thickened, about 2 hrs.
Make the brownies: Preheat the oven to 325. Lightly butter a 9x13" metal baking pan. Melt the 2 sticks of butter in a heatproof med. bowl set over (not in) a saucepan of simmering water. Add the chopped chocolate, sugar, cocoa powder, vanilla, and salt and stir until smooth. Remove the bowl from the heat and whisk in the eggs. Add the flour and stir until just incorporated. Scrape the batter into the prepared pan and bake for about 40 mins., until a tester inserted in the center comes out with a few moist crumbs attached. Transfer the pan to a rack and let cool completely. Invert the brownies onto a cutting boar and cup in half to form 2 rectangles. Spread the chilled caramel over 1 rectangle, then top with the other rectangle. Cut into 12 bars and serve immediately with vanilla bean* ice cream*.
Let your prayer today be, "God, help us to not judge people by the exterior, by what they wear, by the mistakes they've made. Let us see people through the eyes of love."
Love,
MM
Friday, May 22, 2015
Brined Corn on the Cob
Another grill treat. An hour of brining keeps the corn extra-juicy and extra-sweet!!
(serves 8)
1/4 cup Sugar in the Raw*
1/4 cup sea* salt
2 T. plus additional Old Bay seasoning
8 ears of corn, shucked and silk removed
Softened Kerrygold* butter
Lemon wedges
In a large pot, combine 3 qts. water with sugar, salt, and Old Bay; stir until dissolved. Add corn. Place a heavy plate or pan on top to keep corn submerged. Soak at room temp. at least 1 hour. Meanwhile, prepare the grill for direct-heat cooking. Drain corn; pat dry. Place corn over direct heat. Cover; grill corn, turning occasionally, until lightly browned and tender, 8 mins. Serve with butter, lemon, additional Old Bay, and plenty of napkins!!
"Never lose your sense of wonder."
Happy Friday and have a Blast today - for "This is the day the Lord hath made, and we will rejoice and be glad in it."
Love,
MM
(serves 8)
1/4 cup Sugar in the Raw*
1/4 cup sea* salt
2 T. plus additional Old Bay seasoning
8 ears of corn, shucked and silk removed
Softened Kerrygold* butter
Lemon wedges
In a large pot, combine 3 qts. water with sugar, salt, and Old Bay; stir until dissolved. Add corn. Place a heavy plate or pan on top to keep corn submerged. Soak at room temp. at least 1 hour. Meanwhile, prepare the grill for direct-heat cooking. Drain corn; pat dry. Place corn over direct heat. Cover; grill corn, turning occasionally, until lightly browned and tender, 8 mins. Serve with butter, lemon, additional Old Bay, and plenty of napkins!!
"Never lose your sense of wonder."
Happy Friday and have a Blast today - for "This is the day the Lord hath made, and we will rejoice and be glad in it."
Love,
MM
Thursday, May 21, 2015
Campfire Breakfast Packets
Gotta start getting ya ready for the big weekend camping trip (or your can "staycay" this on your backyard grill)!!
(makes 4 servings)
1 pkg. frozen hash browns with onions (this doubles as an ice bag for your cooler*)
1&1/4 cups (5 oz.) shredded sharp* cheddar, divided
8 uncured* smoked bacon strips, cooked and roughly chopped (do this at home, too)
1/2 t. kosher* salt
1/4 t. freshly* ground pepper
Hard cooked eggs, halved (do this at home, too)
Pico de Gallo (optional)
Heavy Duty Nonstick Foil
In a large bowl, toss potatoes with 3/4 cups cheese, bacon, S&P. Divide mixture between 4 18x12" pieces of foil, placing food on the dull side of foil. Top with eggs. Fold foil around potato mixture, sealing tightly. Place packets over campfire or grill; cook 6-9 mins. on each side. Open packets carefully to allow steam to escape; sprinkle with remaining cheese, and serve with pico de gallo, if desired.
"You are so many wonderful things: A dreamer and achiever. A true beauty and a real friend. A shoulder to cry on and a shining light. Someone's rock, someone's angel, someone's champion, and someone's reason to smile. And that's without even really trying!"
Savor the warmth of the SUN on your face today (slathered with sunblock, of course)!!
Love,
MM
(makes 4 servings)
1 pkg. frozen hash browns with onions (this doubles as an ice bag for your cooler*)
1&1/4 cups (5 oz.) shredded sharp* cheddar, divided
8 uncured* smoked bacon strips, cooked and roughly chopped (do this at home, too)
1/2 t. kosher* salt
1/4 t. freshly* ground pepper
Hard cooked eggs, halved (do this at home, too)
Pico de Gallo (optional)
Heavy Duty Nonstick Foil
In a large bowl, toss potatoes with 3/4 cups cheese, bacon, S&P. Divide mixture between 4 18x12" pieces of foil, placing food on the dull side of foil. Top with eggs. Fold foil around potato mixture, sealing tightly. Place packets over campfire or grill; cook 6-9 mins. on each side. Open packets carefully to allow steam to escape; sprinkle with remaining cheese, and serve with pico de gallo, if desired.
"You are so many wonderful things: A dreamer and achiever. A true beauty and a real friend. A shoulder to cry on and a shining light. Someone's rock, someone's angel, someone's champion, and someone's reason to smile. And that's without even really trying!"
Savor the warmth of the SUN on your face today (slathered with sunblock, of course)!!
Love,
MM
Wednesday, May 20, 2015
Cedar Plank Grilled Salmon
"Charring the cedar and then cooking the salmon on the charred side along with these seasonings gives the fish incredibly flavor". And, don't forget you can make a delish salmon salad with the leftovers!
(serves 4-6)
1 cedar grilling plank
2-4 lb. filet of wild caught salmon - preferably with skin on
1 T. freshly squeezed* lemon juice
1 T. Montreal steak seasoning
1&1/2 t. garlic powder or Johnny's garlic seasoning*
1&1/2 t. dried dill weed
Fresh dill sprigs and lemon wheels for garnishes
Soak cedar plank in water for at least 30 mins. Wet the non-skin side of the filet with the lemon juice. Season same side with Montreal, garlic powder, and dill. Even coverage is more important than using the full amount of seasonings. Place the soaked cedar plank onto pre-heated grill, and leave until the fire exposed side begins to smoke. Flip the plank over and place the filet - skin side down - onto the plank; close lid to the grill or cover with foil*. Cooking time will vary between 10-20 mins. depending on the heat level of your grill and the thickness of the salmon. Look for a bit of white residue to form on the surface of the fish - usually near the natural 'seams' in the meat. When you see this, the fish is cooked. The skin of the fish will stick to the plank, so - using a spatula - slide it the full length of the filet between the flesh and the skin to separate the meat from the skin/plank. Transfer to a serving platter and garnish with a line of lemon wheels top with dill sprigs. Bon appetite!!
"Disappointments are just God's way of saying 'I've got something better in store', so be patient and have faith."
And, have FUN today!!!!!!!!
Love,
MM
(serves 4-6)
1 cedar grilling plank
2-4 lb. filet of wild caught salmon - preferably with skin on
1 T. freshly squeezed* lemon juice
1 T. Montreal steak seasoning
1&1/2 t. garlic powder or Johnny's garlic seasoning*
1&1/2 t. dried dill weed
Fresh dill sprigs and lemon wheels for garnishes
Soak cedar plank in water for at least 30 mins. Wet the non-skin side of the filet with the lemon juice. Season same side with Montreal, garlic powder, and dill. Even coverage is more important than using the full amount of seasonings. Place the soaked cedar plank onto pre-heated grill, and leave until the fire exposed side begins to smoke. Flip the plank over and place the filet - skin side down - onto the plank; close lid to the grill or cover with foil*. Cooking time will vary between 10-20 mins. depending on the heat level of your grill and the thickness of the salmon. Look for a bit of white residue to form on the surface of the fish - usually near the natural 'seams' in the meat. When you see this, the fish is cooked. The skin of the fish will stick to the plank, so - using a spatula - slide it the full length of the filet between the flesh and the skin to separate the meat from the skin/plank. Transfer to a serving platter and garnish with a line of lemon wheels top with dill sprigs. Bon appetite!!
"Disappointments are just God's way of saying 'I've got something better in store', so be patient and have faith."
And, have FUN today!!!!!!!!
Love,
MM
Tuesday, May 19, 2015
Green Onion Cheeseburgers with Burst Tomato and Tarragon Sauce
Saw this in one of my food mags. I was reading yesterday. Thanks, RR!!
(makes 4 burgers)
2 T. EVOO, plus more for drizzling
2 pts. cherry tomatoes
4 cloves of garlic, sliced
Kosher* salt and freshly* ground pepper
1/4 cup fresh tarragon, coarsely chopped (do you have it growing in your garden or window sill*?)
1 T. sherry or balsamic vinegar
1&1/2 lbs. lean ground beef
1 bunch scallions, finely chopped
1 rounded T. Dijon mustard
8 thin slices of fresh mozzarella or Bellgioso* provolone cheese
4 soft sesame seed buns
Leaf lettuce
In a large skillet with a lid. heat 2 T. oil over med.-high. Add the tomatoes and garlic, then shake the skillet and season with S&P. Cover and cook, shaking occasionally, until the tomatoes begin to burst, about 3 mins. Uncover and coarsely mash the tomatoes. Cook until the sauce thickens slightly, about 1 min. Stir in the tarragon and vinegar; remove from the heat. Heat a large cast-iron skillet over med.-high. In a med. bowl, combine the meat with the scallions, Dijon, S&P, and a drizzle of oil; form into 4 patties (thinner in the middle for even cooking). Cook the patties, turning once, until browned, about 8 mins. During the last min. or so of cooking, top the patties with the cheese. Tent the skillet with foil to let the cheese melt. Build burgers with the bun bottoms, lettuce, patties, tomato-tarragon sauce and bun tops. I would serve these with garlic and rosemary roasted potato wedges*.
"Kindness makes you the most beautiful person in the world no matter what you look like."
Have FUN tody!!!!!
Love,
MM
(makes 4 burgers)
2 T. EVOO, plus more for drizzling
2 pts. cherry tomatoes
4 cloves of garlic, sliced
Kosher* salt and freshly* ground pepper
1/4 cup fresh tarragon, coarsely chopped (do you have it growing in your garden or window sill*?)
1 T. sherry or balsamic vinegar
1&1/2 lbs. lean ground beef
1 bunch scallions, finely chopped
1 rounded T. Dijon mustard
8 thin slices of fresh mozzarella or Bellgioso* provolone cheese
4 soft sesame seed buns
Leaf lettuce
In a large skillet with a lid. heat 2 T. oil over med.-high. Add the tomatoes and garlic, then shake the skillet and season with S&P. Cover and cook, shaking occasionally, until the tomatoes begin to burst, about 3 mins. Uncover and coarsely mash the tomatoes. Cook until the sauce thickens slightly, about 1 min. Stir in the tarragon and vinegar; remove from the heat. Heat a large cast-iron skillet over med.-high. In a med. bowl, combine the meat with the scallions, Dijon, S&P, and a drizzle of oil; form into 4 patties (thinner in the middle for even cooking). Cook the patties, turning once, until browned, about 8 mins. During the last min. or so of cooking, top the patties with the cheese. Tent the skillet with foil to let the cheese melt. Build burgers with the bun bottoms, lettuce, patties, tomato-tarragon sauce and bun tops. I would serve these with garlic and rosemary roasted potato wedges*.
"Kindness makes you the most beautiful person in the world no matter what you look like."
Have FUN tody!!!!!
Love,
MM
Monday, May 18, 2015
Hot Mexican-Style Spinach Dip
Back in the saddle again with this one to tempt you:
(serves 12)
1 med. sweet onion, finely diced
2 cloves of garlic*, minced
2 T. either canola oil or EVOO
2 med. tomatoes, peeled, seeded, and chopped
1-2* T. chopped jalapeno peppers (depending on your taste)
1 10 oz. package frozen chopped spinach, thawed and well drained
1 cup half and half
2 cups shredded Monterey Jack cheese
1 8 oz. package cream cheese, cut into 1/2" cubes
2 2&1/4 oz. cans slice ripe olives, drained
1 T. red wine vinegar
1/4 t. kosher sea salt
1/4 t. freshly* ground pepper
Tortilla chips
Preheat oven to 400. Cook onion and garlic in oil in a med. skillet over med. heat, stirring constantly, 4 mins. or until onion is tender. Add tomatoes and jalapeno pepper; cook 2 mins. more. Transfer mixture to a large bowl, add spinach and remaining ingredients, stirring very well. Spoon mixture into a greased 2 qt. baking dish. Bake, uncovered for 35 mins. or until golden and bubbly. Serve warm with tortilla chips.
"We are shaped and fashioned by what we love most."
Have FUN today!!! Happy 90th Birthday, A.D.!!
Love,
MM
(serves 12)
1 med. sweet onion, finely diced
2 cloves of garlic*, minced
2 T. either canola oil or EVOO
2 med. tomatoes, peeled, seeded, and chopped
1-2* T. chopped jalapeno peppers (depending on your taste)
1 10 oz. package frozen chopped spinach, thawed and well drained
1 cup half and half
2 cups shredded Monterey Jack cheese
1 8 oz. package cream cheese, cut into 1/2" cubes
2 2&1/4 oz. cans slice ripe olives, drained
1 T. red wine vinegar
1/4 t. kosher sea salt
1/4 t. freshly* ground pepper
Tortilla chips
Preheat oven to 400. Cook onion and garlic in oil in a med. skillet over med. heat, stirring constantly, 4 mins. or until onion is tender. Add tomatoes and jalapeno pepper; cook 2 mins. more. Transfer mixture to a large bowl, add spinach and remaining ingredients, stirring very well. Spoon mixture into a greased 2 qt. baking dish. Bake, uncovered for 35 mins. or until golden and bubbly. Serve warm with tortilla chips.
"We are shaped and fashioned by what we love most."
Have FUN today!!! Happy 90th Birthday, A.D.!!
Love,
MM
Friday, May 15, 2015
Sassy Southern Cobb
Ideal for al fresco dining!! Also great for potlucks.
(serves 6)
2 cups gemilli pasta
1/2 cup Gregg's* ranch dressing, or your fav.
3/4 cup Stubb's* bbq sauce
2 cups cooked diced chicken breast
6 sliced hickory smoked uncured* bacon, cooked and crumbled
3 hard-boiled eggs, sliced
2 avocados, peeled, seeded and diced
1 small red onion, diced
7 oz. canned, frozen*, or fresh* corn
1 10 oz. can low sodium* black beans, drained and rinsed
Prepare pasta as package directs. In a bowl, toss pasta with ranch and 1/2 cup bbq sauce, then spread out evenly on a platter. In another bowl, toss chicken with remaining bbq sauce. Place chicken and last 6 ingredients in rows over pasta. I would serve warm garlic herb and cheese breadsticks with this, and some watermelon wedges*.
"He's got the whole world in His hands."
Editor's note: I am leaving today for the Hood Canal on the Olympic penisula of Washington to go to a cabin at Lake Cushman Resort. Have a wonderful weekend and see ya Monday!
Happy Friday and have FUN today!! Bon Chance on the Preakness tomorrow.
Love,
MM
(serves 6)
2 cups gemilli pasta
1/2 cup Gregg's* ranch dressing, or your fav.
3/4 cup Stubb's* bbq sauce
2 cups cooked diced chicken breast
6 sliced hickory smoked uncured* bacon, cooked and crumbled
3 hard-boiled eggs, sliced
2 avocados, peeled, seeded and diced
1 small red onion, diced
7 oz. canned, frozen*, or fresh* corn
1 10 oz. can low sodium* black beans, drained and rinsed
Prepare pasta as package directs. In a bowl, toss pasta with ranch and 1/2 cup bbq sauce, then spread out evenly on a platter. In another bowl, toss chicken with remaining bbq sauce. Place chicken and last 6 ingredients in rows over pasta. I would serve warm garlic herb and cheese breadsticks with this, and some watermelon wedges*.
"He's got the whole world in His hands."
Editor's note: I am leaving today for the Hood Canal on the Olympic penisula of Washington to go to a cabin at Lake Cushman Resort. Have a wonderful weekend and see ya Monday!
Happy Friday and have FUN today!! Bon Chance on the Preakness tomorrow.
Love,
MM
Thursday, May 14, 2015
Tacqueria Fish Sliders with Taco Tartar Sauce
Sounds YUMOLA to me!!
(makes 12 sliders)
Taco Tartar Sauce:
1/2 cup light* mayo.
2 T. Taco Bell Hot Sauce* or mild
2 T. dill pickle relish
Fish Sliders:
1 cup all-purpose flour
1 bottle (12 oz.) Mexican beer
2 packets (1.25 oz. each) low sodium taco seasoning mix
2 cups veg. oil
2 pounds cod, cut into 12 bite-sized pieces
12 slider buns, cut in half
6 slices medium cheddar, cut in half
Combine the taco tartar sauce ingredients in a small bowl; set aside. Combine flour, beer, and seasoning mix in a med. bowl; mix well. Let batter stand 5 mins. Heat oil in med. saucepan over med.-high heat to 350. Dip fish pieces into batter; coat evenly. Place battered pieces carefully into hot oil in batches. Cook 2-3 mins. or until golden brown, turning once. Remove with slotted spoon. Drain on paper towels. Serve immediately on rolls with cheese and taco tartar sauce. Tip: if you want a salad instead, skip the bread and serve the fish on a bed of greens. Use the taco tartar sauce as a dressing.
"Today ask God to help you work on listening to others with humility and restraint as they pour their hearts out in confession, profession, or pain."
Love,
MM
(makes 12 sliders)
Taco Tartar Sauce:
1/2 cup light* mayo.
2 T. Taco Bell Hot Sauce* or mild
2 T. dill pickle relish
Fish Sliders:
1 cup all-purpose flour
1 bottle (12 oz.) Mexican beer
2 packets (1.25 oz. each) low sodium taco seasoning mix
2 cups veg. oil
2 pounds cod, cut into 12 bite-sized pieces
12 slider buns, cut in half
6 slices medium cheddar, cut in half
Combine the taco tartar sauce ingredients in a small bowl; set aside. Combine flour, beer, and seasoning mix in a med. bowl; mix well. Let batter stand 5 mins. Heat oil in med. saucepan over med.-high heat to 350. Dip fish pieces into batter; coat evenly. Place battered pieces carefully into hot oil in batches. Cook 2-3 mins. or until golden brown, turning once. Remove with slotted spoon. Drain on paper towels. Serve immediately on rolls with cheese and taco tartar sauce. Tip: if you want a salad instead, skip the bread and serve the fish on a bed of greens. Use the taco tartar sauce as a dressing.
"Today ask God to help you work on listening to others with humility and restraint as they pour their hearts out in confession, profession, or pain."
Love,
MM
Wednesday, May 13, 2015
Garlic-Rubbed Grilled Steaks with Cheddar-Scallion Cornbread
Just throw some corn on the cob* (soaked in water for about an hour - husk on, silk off*) on the grill, too, and you have a complete dinner!!
(serves 6)
Garlic-Rubbed Steaks:
2 T. steak and chop marinade (like Lawry's)
1 t. minced fresh lemon* thyme
1 T. whole grain Dijon mustard
1 large cloves of garlic, mashed
Kosher* salt, and freshly ground pepper
6 8 oz. bone-in beef strip steaks
Heat half the grill to med.-high. In a small bowl, combine steak and chop marinade, thyme, mustard, and garlic. Season steaks generously with S&P. Place on grill over direct heat. Grill 4 mins. turning once. Brush both sides of steaks with seasoning mixture. Move steaks to indirect heat. Grill 3-4 mins. or to desired doneness. Let steaks rest 5 mins. before serving, and brush with any remaining mixture, if desired.
Cheddar-Scallion Cornbread:
Cooking spray
1 package cornbread mix (I usually use Jiffy's*)
1 cup shredded sharp* cheddar
1/2 cup minced scallions
1/2 t. freshly ground black pepper
1/2 t. Johnny's Garlic Seasoning* or garlic salt
1 T. Kerrygold butter*
Heat oven to 425. Grease an 8" square baking pan with cooking spray. Prepare the mix as package directs, then stir in next 4 ingredients. Bake 25 mins or until done. Rub top with butter. Let cool a bit before serving.
"Reprogram your thinking and start believing that you are Blessed, Valuable, and One of a Kind. When you renew your mind, transformations take place."
Have FUN today!!!!!
Love,
MM
(serves 6)
Garlic-Rubbed Steaks:
2 T. steak and chop marinade (like Lawry's)
1 t. minced fresh lemon* thyme
1 T. whole grain Dijon mustard
1 large cloves of garlic, mashed
Kosher* salt, and freshly ground pepper
6 8 oz. bone-in beef strip steaks
Heat half the grill to med.-high. In a small bowl, combine steak and chop marinade, thyme, mustard, and garlic. Season steaks generously with S&P. Place on grill over direct heat. Grill 4 mins. turning once. Brush both sides of steaks with seasoning mixture. Move steaks to indirect heat. Grill 3-4 mins. or to desired doneness. Let steaks rest 5 mins. before serving, and brush with any remaining mixture, if desired.
Cheddar-Scallion Cornbread:
Cooking spray
1 package cornbread mix (I usually use Jiffy's*)
1 cup shredded sharp* cheddar
1/2 cup minced scallions
1/2 t. freshly ground black pepper
1/2 t. Johnny's Garlic Seasoning* or garlic salt
1 T. Kerrygold butter*
Heat oven to 425. Grease an 8" square baking pan with cooking spray. Prepare the mix as package directs, then stir in next 4 ingredients. Bake 25 mins or until done. Rub top with butter. Let cool a bit before serving.
"Reprogram your thinking and start believing that you are Blessed, Valuable, and One of a Kind. When you renew your mind, transformations take place."
Have FUN today!!!!!
Love,
MM
Tuesday, May 12, 2015
Quick and Easy Breakfast Pie
Kind of a twist on a quiche. While you're at it, make two; cool one, slice, and put into individual freezer bags. You can just throw the slices in the microwave to eat when you are on the go!!
(serves 6)
6 slices or uncured* smoked bacon, cut in to pieces (or 5-6 oz. bulk sausage)
6 large eggs, beaten
1 10 count tube of refrigerated canned biscuits
3-4 oz. shredded sharp* cheddar (or any cheese you like)
1&1/2 cup cooked hash browns
Other optional ideas to add:
Caramelized onions
Chunks of sweet bell peppers
Jalapenos
Sliced black olives (or the top)
Preheat oven to 350. Open the tube of biscuits and place all of them in the bottom of a 9" glass pie pan. Press together with fingertips, pushing the dough up the side of the plate as much as you can (after a few mins. it will start to shrink back, so keep pushing it together and up the sides before you add the filling). Fry bacon or sausage, drain and pat with paper towels to remove grease*. Arrange meat in the bottom of the pan along with the hash browns (and any other ingredients you choose). Break eggs into a mixing bowl and whip with a whisk until thoroughly blended. Pour this over the meat mixture in the pie dish. Remember the canned biscuits will rise a little, so be sure to not over-fill the pie. Top evenly with shredded cheese. Place in oven and bake uncovered 30-40 mins. The edges of the biscuits should be browned. Using a toothpick, test for doneness. Remove from oven and cool about 10 mins. before slicing. You can serve this with a green tomatillo salsa for a savory Tex-Mex flavor, and some cut fruit on the side.
"God does most of His work for people through people."
Have FUN today!!!
Love,
MM
(serves 6)
6 slices or uncured* smoked bacon, cut in to pieces (or 5-6 oz. bulk sausage)
6 large eggs, beaten
1 10 count tube of refrigerated canned biscuits
3-4 oz. shredded sharp* cheddar (or any cheese you like)
1&1/2 cup cooked hash browns
Other optional ideas to add:
Caramelized onions
Chunks of sweet bell peppers
Jalapenos
Sliced black olives (or the top)
Preheat oven to 350. Open the tube of biscuits and place all of them in the bottom of a 9" glass pie pan. Press together with fingertips, pushing the dough up the side of the plate as much as you can (after a few mins. it will start to shrink back, so keep pushing it together and up the sides before you add the filling). Fry bacon or sausage, drain and pat with paper towels to remove grease*. Arrange meat in the bottom of the pan along with the hash browns (and any other ingredients you choose). Break eggs into a mixing bowl and whip with a whisk until thoroughly blended. Pour this over the meat mixture in the pie dish. Remember the canned biscuits will rise a little, so be sure to not over-fill the pie. Top evenly with shredded cheese. Place in oven and bake uncovered 30-40 mins. The edges of the biscuits should be browned. Using a toothpick, test for doneness. Remove from oven and cool about 10 mins. before slicing. You can serve this with a green tomatillo salsa for a savory Tex-Mex flavor, and some cut fruit on the side.
"God does most of His work for people through people."
Have FUN today!!!
Love,
MM
Monday, May 11, 2015
Guilt Free Spinach Fettuccine Alfredo
Only 5 grams of fat, and it is ready in 20 mins.!!
(serves 2)
4 oz. spinach fettuccine
2 med. zucchini, 10 oz., trimmed
3 T. fat-free sour cream
1 T. reduced-fat Parmesan-style grated topping
3 wedges The Laughing Cow Light Creamy Swiss Cheese
1/4 t. Johnny's Garlic Seasoning* or garlic powder
1/8 t. kosher* salt
Dash of freshly ground pepper
2 T. water
Cook pasta according to package instructions; drain. Transfer to a large microwave-safe bowl.; cover to keep warm. Using a veg. peeler, cut zucchini into super-thin strips; rotate zucchini after each strip to yield a width similar to fettuccine. Place in separate large microwave-safe bowl. Cover; microwave 2-3 mins. or until soft. Drain; blot away excess moisture. Thoroughly mix zucchini into fettuccine. Cover to keep warm. In med. microwave-safe bowl, mix all sauce ingredients, breaking cheese wedges into pieces. Stir in 2 T. water. Microwave at 50% power 1 min. Stir; microwave at 50% power 30 secs. or until melted. Spoon sauce over pasta; toss to coat. Microwave 1 min. or until hot. Eat up!!
"Nothing can dull your sparkle!!"
Have FUN today. Accomplish ALL of your list.
Love,
MM
(serves 2)
4 oz. spinach fettuccine
2 med. zucchini, 10 oz., trimmed
3 T. fat-free sour cream
1 T. reduced-fat Parmesan-style grated topping
3 wedges The Laughing Cow Light Creamy Swiss Cheese
1/4 t. Johnny's Garlic Seasoning* or garlic powder
1/8 t. kosher* salt
Dash of freshly ground pepper
2 T. water
Cook pasta according to package instructions; drain. Transfer to a large microwave-safe bowl.; cover to keep warm. Using a veg. peeler, cut zucchini into super-thin strips; rotate zucchini after each strip to yield a width similar to fettuccine. Place in separate large microwave-safe bowl. Cover; microwave 2-3 mins. or until soft. Drain; blot away excess moisture. Thoroughly mix zucchini into fettuccine. Cover to keep warm. In med. microwave-safe bowl, mix all sauce ingredients, breaking cheese wedges into pieces. Stir in 2 T. water. Microwave at 50% power 1 min. Stir; microwave at 50% power 30 secs. or until melted. Spoon sauce over pasta; toss to coat. Microwave 1 min. or until hot. Eat up!!
"Nothing can dull your sparkle!!"
Have FUN today. Accomplish ALL of your list.
Love,
MM
Sunday, May 10, 2015
Lemon-Herb Chicken Skewers with Blueberry-Balsamic Salsa
These just might be perfect for Mom today!! This one is dedicated to my beautiful Mom. I miss you EVERY day.
(serves 4)
1 garlic clove
1/4 cup chopped fresh flat leaf parsley
1/4 cup chopped fresh basil
1/4 cup chopped fresh cilantro (optional)
2 T. EVOO
1/2 t. grated lemon rind
1 T. fresh lemon juice
1/4 t. freshly ground black pepper
1/2 t. kosher salt, divide
4 skinless, boneless chicken thighs, each cut into 6 pieces, about 1 lb.
1 cup fresh* blueberries
2 T. balsamic vinegar
1/2 t. honey
2 T. finely chopped red onion
1 t. minced jalapeno pepper (optional*)
Cooking spray
Drop garlic through food chute with food processor on; process until chopped. Add parsley and next 6 ingredients through black pepper; process until finely chopped. Add 1/8 t. salt; pulse to combine. Combine herb mixture and chicken in a med. bowl; toss to combine. Cover and refrigerate for 1 hour. Wipe out food processor. Combine 1/2 cup blueberries, vinegar, and honey in a small saucepan over med. heat. Bring to a boil; reduce heat to low, and cook 10 mins. or until thickened, pressing with a spoon to break up blueberries. Place blueberry mixture in a med. bowl. Add remaining 1/2 cup blueberries to food processor; pulse 5 times. Combine chopped blueberries, 1/8 t. salt, onion, and jalapeno pepper (if using) with vinegar mixture. Preheat grill to med.-high heat. Thread 6 chicken pieces evenly onto each of 4 8" skewers; sprinkle with remaining 1/4 t. salt. Place chicken on grill rack coated with cooking spray (or under the broiler*). Grill 10 mins., turning occasionally. Serve with blueberry salsa.
"Morning breaks and the day begins. Begin with a 'Yes'. So many possibilities to give and receive love appear all around you. Be open and generous today."
Love,
MM
(serves 4)
1 garlic clove
1/4 cup chopped fresh flat leaf parsley
1/4 cup chopped fresh basil
1/4 cup chopped fresh cilantro (optional)
2 T. EVOO
1/2 t. grated lemon rind
1 T. fresh lemon juice
1/4 t. freshly ground black pepper
1/2 t. kosher salt, divide
4 skinless, boneless chicken thighs, each cut into 6 pieces, about 1 lb.
1 cup fresh* blueberries
2 T. balsamic vinegar
1/2 t. honey
2 T. finely chopped red onion
1 t. minced jalapeno pepper (optional*)
Cooking spray
Drop garlic through food chute with food processor on; process until chopped. Add parsley and next 6 ingredients through black pepper; process until finely chopped. Add 1/8 t. salt; pulse to combine. Combine herb mixture and chicken in a med. bowl; toss to combine. Cover and refrigerate for 1 hour. Wipe out food processor. Combine 1/2 cup blueberries, vinegar, and honey in a small saucepan over med. heat. Bring to a boil; reduce heat to low, and cook 10 mins. or until thickened, pressing with a spoon to break up blueberries. Place blueberry mixture in a med. bowl. Add remaining 1/2 cup blueberries to food processor; pulse 5 times. Combine chopped blueberries, 1/8 t. salt, onion, and jalapeno pepper (if using) with vinegar mixture. Preheat grill to med.-high heat. Thread 6 chicken pieces evenly onto each of 4 8" skewers; sprinkle with remaining 1/4 t. salt. Place chicken on grill rack coated with cooking spray (or under the broiler*). Grill 10 mins., turning occasionally. Serve with blueberry salsa.
"Morning breaks and the day begins. Begin with a 'Yes'. So many possibilities to give and receive love appear all around you. Be open and generous today."
Love,
MM
Saturday, May 9, 2015
Roasted Salmon with Dijon-Dill Sauce
Pungent Dijon and fragrant dill are classic pairings for salmon, and the creamy coating helps keep the fish moist!
(serves 4)
3 T. plain 2% reduce-fat Greek yogurt
1&1/2 T. light* mayo.
1&1/2 T. Dijon mustard
2 T. chopped fresh dill
2 t. fresh lemon juice
2 t. freshly squeezed lemon juice
1/2 t. kosher salt
1/4 t. freshly ground black pepper
1 garlic clove, minced
4 6 oz. fresh or frozen wild caught Alaskan salmon, skinned
Cooking spray
Fresh dill sprigs
Preheat oven to 425. Combine first 8 ingredients. Place fish, skinned side down, on a foil lined baking sheet coated with cooking spray. Spread yogurt mixture over fish. Bake for 10 mins. or until desired degree of doneness. Top with dill sprigs.
"Be open and generous today. Begin with a 'Yes, I can help you.' "
And, have FUN in the SUN - oh, yeah!!!!!!
Love,
MM
(serves 4)
3 T. plain 2% reduce-fat Greek yogurt
1&1/2 T. light* mayo.
1&1/2 T. Dijon mustard
2 T. chopped fresh dill
2 t. fresh lemon juice
2 t. freshly squeezed lemon juice
1/2 t. kosher salt
1/4 t. freshly ground black pepper
1 garlic clove, minced
4 6 oz. fresh or frozen wild caught Alaskan salmon, skinned
Cooking spray
Fresh dill sprigs
Preheat oven to 425. Combine first 8 ingredients. Place fish, skinned side down, on a foil lined baking sheet coated with cooking spray. Spread yogurt mixture over fish. Bake for 10 mins. or until desired degree of doneness. Top with dill sprigs.
"Be open and generous today. Begin with a 'Yes, I can help you.' "
And, have FUN in the SUN - oh, yeah!!!!!!
Love,
MM
Friday, May 8, 2015
Cheesesteak Burgers with Pickled Peppers, Onions, and Cucumbers
Quick pickles add tangy crunch to this fresh riff on the 'ol cheesesteak sammie!!
(serves 4)
1/2 cup cider vinegar
1/2 cup water
2 t. Sugar in the Raw*
3/4 cup thinly sliced red bell pepper rings
3/4 cup thinly sliced yellow bell pepper rings
3/4 cup thinly sliced orange bell pepper rings
1/2 cup thinly sliced English or Persian* cucumbers
1/2 cup thinly sliced sweet* onion
3 T. chopped fresh dill, divided
1 lb. 93% lean ground beef
3/8 t. kosher salt
1/2 t. freshly ground black pepper
Cooking spray
4 1/ oz. sliced colby-Jack or sharp cheddar cheese
1/4 cup light* mayo.
4 of your fav. hamburger buns, toasted
Bring vinegar, water, and sugar to a boil in a small saucepan, stirring to dissolve sugar. Place bell peppers, cucumber, onion, and 2 T. dill in a large bowl; pour hot vinegar mixture over veggies. Let stand 30 mins., stirring occasionally. Drain and discard liquid. Combine remaining 1 T. dill, beef, S&P. Shape beef mixture into 4 (1/2" thick) patties (avoid overworking the beef when you mix and shape the patties; you run the risk of making them tough). Heat a grill, or grill pan on med.-high heat. Coat with cooking spray. Add patties and cook 3 mins. Turn and cook 2&1/2 mins. Top with cheese, cook 1&1/2 mins. more or until desired degree of doneness. Spread mayo. over bottom halves of buns. Top with patties. Divide veggie mixture over patties; top with top buns. I would serve these with Lay's Potato chips and watermelon slices*.
"There are two great days in a person's life - the day we are born, and the day we discover why."
Have FUN it's FRIDAY!!
Love,
MM
(serves 4)
1/2 cup cider vinegar
1/2 cup water
2 t. Sugar in the Raw*
3/4 cup thinly sliced red bell pepper rings
3/4 cup thinly sliced yellow bell pepper rings
3/4 cup thinly sliced orange bell pepper rings
1/2 cup thinly sliced English or Persian* cucumbers
1/2 cup thinly sliced sweet* onion
3 T. chopped fresh dill, divided
1 lb. 93% lean ground beef
3/8 t. kosher salt
1/2 t. freshly ground black pepper
Cooking spray
4 1/ oz. sliced colby-Jack or sharp cheddar cheese
1/4 cup light* mayo.
4 of your fav. hamburger buns, toasted
Bring vinegar, water, and sugar to a boil in a small saucepan, stirring to dissolve sugar. Place bell peppers, cucumber, onion, and 2 T. dill in a large bowl; pour hot vinegar mixture over veggies. Let stand 30 mins., stirring occasionally. Drain and discard liquid. Combine remaining 1 T. dill, beef, S&P. Shape beef mixture into 4 (1/2" thick) patties (avoid overworking the beef when you mix and shape the patties; you run the risk of making them tough). Heat a grill, or grill pan on med.-high heat. Coat with cooking spray. Add patties and cook 3 mins. Turn and cook 2&1/2 mins. Top with cheese, cook 1&1/2 mins. more or until desired degree of doneness. Spread mayo. over bottom halves of buns. Top with patties. Divide veggie mixture over patties; top with top buns. I would serve these with Lay's Potato chips and watermelon slices*.
"There are two great days in a person's life - the day we are born, and the day we discover why."
Have FUN it's FRIDAY!!
Love,
MM
Thursday, May 7, 2015
Cucumber Honeydew Dry Salami* Salad with Feta
This salad is a perfect storm of sweet, savory, tangy, cool, and crunchy!! You can make this ahead, but don't add the feta until just before serving.
(makes 10 servings)
2 T. freshly squeezed* lemon juice
1/4 cup EVOO
1 t. honey
1/2 t. kosher* salt
1/8 t. freshly* ground pepper
1/4 t. poppy seeds (optional)
1 med. honey dew melon (3&1/2-4 lbs.), seeded and cut into bite-size cubes
1 English* or 2-3 Persian* cucumbers, unpeeled and cubed
1/4 cup finely chopped red onion, briefly rinsed
4-5 oz. dry salami*, cut into thin strips
3 T. chopped fresh dill
4 oz. feta cheese, crumbled
Put lemon juice in a large bowl. Whisk in olive oil in a slow, steady stream until incorporated. Whisk in honey, S&P, and poppy seeds. Add the rest of the ingredients. Toss to combine. Top with feta. Serve with warm herbed breadsticks*.
"Joy doesn't not simply happen to us. We have to choose joy and keep choosing it every day."
Love,
MM
(makes 10 servings)
2 T. freshly squeezed* lemon juice
1/4 cup EVOO
1 t. honey
1/2 t. kosher* salt
1/8 t. freshly* ground pepper
1/4 t. poppy seeds (optional)
1 med. honey dew melon (3&1/2-4 lbs.), seeded and cut into bite-size cubes
1 English* or 2-3 Persian* cucumbers, unpeeled and cubed
1/4 cup finely chopped red onion, briefly rinsed
4-5 oz. dry salami*, cut into thin strips
3 T. chopped fresh dill
4 oz. feta cheese, crumbled
Put lemon juice in a large bowl. Whisk in olive oil in a slow, steady stream until incorporated. Whisk in honey, S&P, and poppy seeds. Add the rest of the ingredients. Toss to combine. Top with feta. Serve with warm herbed breadsticks*.
"Joy doesn't not simply happen to us. We have to choose joy and keep choosing it every day."
Love,
MM
Wednesday, May 6, 2015
Spring Artichoke Dip
"This one takes advantage of the flavors of bright spring produce, and one of the season's star veggies, artichokes!"
(no serving size listed)
1 lemon
1 8 oz. container of chive and onion cream cheese spread, at room temp.
1/2 cup light mayo.
2 t. Worcestershire sauce
1/2 t. coarse kosher* salt
1/4 t. garlic powder (I would use Johnny's Garlic Seasoning*)
1/4 t. onion powder
1/8 t. freshly* ground pepper
2 cups frozen artichoke hearts, chopped, from 2 - 9 oz. pkgs., thawed
2 T. chopped scallions
Chopped chives and parsley
Crudites for dipping:
Cucumber spears
Celery sticks
Sugar snap peas
Baby carrots
Radishes
Broccoli and cauliflower florets
Grate 1 t. zest and squeeze 1 T. juice from lemon into a large bowl; stir in cream cheese, mayo, Worcestershire, salt, garlic and onion powders, and pepper until blended. Stir in artichoke hearts and scallions. Cover; refrigerate overnight. Before serving, sprinkle with chives and parsley. I would serve this in a round "bread bowl" with the above mentioned crudités.*
"God's definition of what matters is pretty straight forward - He measures our lives by how we love."
Have FUN today!!!!!
Love,
MM
(no serving size listed)
1 lemon
1 8 oz. container of chive and onion cream cheese spread, at room temp.
1/2 cup light mayo.
2 t. Worcestershire sauce
1/2 t. coarse kosher* salt
1/4 t. garlic powder (I would use Johnny's Garlic Seasoning*)
1/4 t. onion powder
1/8 t. freshly* ground pepper
2 cups frozen artichoke hearts, chopped, from 2 - 9 oz. pkgs., thawed
2 T. chopped scallions
Chopped chives and parsley
Crudites for dipping:
Cucumber spears
Celery sticks
Sugar snap peas
Baby carrots
Radishes
Broccoli and cauliflower florets
Grate 1 t. zest and squeeze 1 T. juice from lemon into a large bowl; stir in cream cheese, mayo, Worcestershire, salt, garlic and onion powders, and pepper until blended. Stir in artichoke hearts and scallions. Cover; refrigerate overnight. Before serving, sprinkle with chives and parsley. I would serve this in a round "bread bowl" with the above mentioned crudités.*
"God's definition of what matters is pretty straight forward - He measures our lives by how we love."
Have FUN today!!!!!
Love,
MM
Tuesday, May 5, 2015
Camarones Asada en Escabeche (Garlic-Oregano Grilled Shrimp)
Happy Cinco de Mayo!!
(serves 8)
1/4 cup EVOO plus 1 T., divided
1 med. sweet* onion, thinly sliced
1 t. dried oregano, preferably Mexican
6 whole black peppercorns
2 dried bay leaves
1 t. kosher salt, divided
2 T. finely chopped fresh serrano or jalapeno peppers (wear gloves* and remove seeds* and pith*)
3 med. cloves of garlic, thinly sliced
1/2 cup cider vinegar
32 raw shrimp (16-20 count), peeled and deveined, tails left on if desired
1/4 cup coarsely chopped fresh cilantro
Heat 1/4 cup oil in a large skillet over med.-high heat until it shimmers. Add onion, oregano, peppercorns, bay leaves, and 1/2 t. salt and cook, stirring occasionally, until the onion starts to wilt, 4-5 mins. Add chiles and garlic and cook, stirring frequently, until the garlic is fragrant but not colored, 30 secs. to one 1 minute. Remove from heat and stir in vinegar. Transfer to a shallow glass baking dish and let cool while you grill the shrimp. Preheat grill to med.-high. Pat shrimp dry. Toss in a bowl with the remaining 1 T. oil and 1/2 t. salt. Thread the shrimp onto eight 12" skewers. leaving a little space between each one. Grill the shrimp, turning once, until just cooked through, 3-4 mins. total. Remove the shrimp from the skewers and add to the onion marinade, gently stirring to combine. Let marinate, stirring occasionally, for at least 20 mins. or up to 1 hour. Sprinkle with cilantro just before serving.
"Be yourself. There's no one better."
Love,
MM
(serves 8)
1/4 cup EVOO plus 1 T., divided
1 med. sweet* onion, thinly sliced
1 t. dried oregano, preferably Mexican
6 whole black peppercorns
2 dried bay leaves
1 t. kosher salt, divided
2 T. finely chopped fresh serrano or jalapeno peppers (wear gloves* and remove seeds* and pith*)
3 med. cloves of garlic, thinly sliced
1/2 cup cider vinegar
32 raw shrimp (16-20 count), peeled and deveined, tails left on if desired
1/4 cup coarsely chopped fresh cilantro
Heat 1/4 cup oil in a large skillet over med.-high heat until it shimmers. Add onion, oregano, peppercorns, bay leaves, and 1/2 t. salt and cook, stirring occasionally, until the onion starts to wilt, 4-5 mins. Add chiles and garlic and cook, stirring frequently, until the garlic is fragrant but not colored, 30 secs. to one 1 minute. Remove from heat and stir in vinegar. Transfer to a shallow glass baking dish and let cool while you grill the shrimp. Preheat grill to med.-high. Pat shrimp dry. Toss in a bowl with the remaining 1 T. oil and 1/2 t. salt. Thread the shrimp onto eight 12" skewers. leaving a little space between each one. Grill the shrimp, turning once, until just cooked through, 3-4 mins. total. Remove the shrimp from the skewers and add to the onion marinade, gently stirring to combine. Let marinate, stirring occasionally, for at least 20 mins. or up to 1 hour. Sprinkle with cilantro just before serving.
"Be yourself. There's no one better."
Love,
MM
Monday, May 4, 2015
Parmesan Caper Deviled Eggs
I would be at the head of the line to gobble these up!!
(serves 24)
1 dozen hard boiled eggs
1/4 cup nonfat plain Greek yogurt
1/4 cup light* mayo.
1 T. minced shallot
2 t. Dijon mustard
1 t. white wine vinegar
1/4 t. kosher* salt
1/4 t. freshly* ground pepper
1/4 cup grated Parmesan
1 T. capers (rinsed)
4 grape tomatoes, thinly sliced
Cut eggs in half lengthwise and remove yolks to a bowl. Mash yolks with a fork, and mix in all ingredients well (through capers). Carefully spoon mixture into egg white halves and top with a slice of tomato.
"Sometimes what you're most afraid of doing is the very thing that will set you free!!"
65 and still ALIVE!!!!!!
I'm gonna have FUN today. Hope you do, too.
Love,
MM
(serves 24)
1 dozen hard boiled eggs
1/4 cup nonfat plain Greek yogurt
1/4 cup light* mayo.
1 T. minced shallot
2 t. Dijon mustard
1 t. white wine vinegar
1/4 t. kosher* salt
1/4 t. freshly* ground pepper
1/4 cup grated Parmesan
1 T. capers (rinsed)
4 grape tomatoes, thinly sliced
Cut eggs in half lengthwise and remove yolks to a bowl. Mash yolks with a fork, and mix in all ingredients well (through capers). Carefully spoon mixture into egg white halves and top with a slice of tomato.
"Sometimes what you're most afraid of doing is the very thing that will set you free!!"
65 and still ALIVE!!!!!!
I'm gonna have FUN today. Hope you do, too.
Love,
MM
Sunday, May 3, 2015
White Bean Salad with Cheddar, Bacon, and Walnuts
A better, bolder bean salad. And, I LOVE bean salads!!
(serves 10)
2 whole heads of garlic
1 t. EVOO plus 1/3 cup, divided
2 T. plus 1 t. cider vinegar
2 t. Dijon mustard
3/4 t. chopped fresh lemon* thyme
3/4 t. kosher* salt
1/2 t. freshly* ground pepper
3 15 oz. cans great northern or cannellini beans, drained and rinsed well*
4 slices smoked uncured* bacon, cooked and crumbled
1 med. orange bell pepper, finely diced
1/2 cup chopped celery
1/2 cup toasted and chopped walnuts
1/2 cup chopped fresh flat leaf* parsley
1/2 cup shredded sharp cheddar
Preheat oven to 350. Remove excess papery skin from garlic heads without separating the cloves. Slice the tips off, exposing the cloves. Place the heads on a piece of foil, drizzle with 1 t. oil and wrap into a package. Roast until the garlic is very soft and starting to brown, 55-65 mins. Carefully unwrap and let cool for 10 mins. Squeeze the garlic cloves into a food processor or blender. Add the remaining 1/3 cup oil, vinegar, mustard, thyme S&P. Puree until smooth. Combine beans, bacon, bell pepper, celery, walnuts, and parsley in a large bowl. Add the dressing and toss to coat. Add cheese and gently stir to combine. Serve at room temp. or chilled.
"Your smile is your logo. Your personality is your business card. How you leave others feeling after having an experience with you becomes your trademark."
Thank God for ALL your blessings today - and every day!!
Love,
MM
(serves 10)
2 whole heads of garlic
1 t. EVOO plus 1/3 cup, divided
2 T. plus 1 t. cider vinegar
2 t. Dijon mustard
3/4 t. chopped fresh lemon* thyme
3/4 t. kosher* salt
1/2 t. freshly* ground pepper
3 15 oz. cans great northern or cannellini beans, drained and rinsed well*
4 slices smoked uncured* bacon, cooked and crumbled
1 med. orange bell pepper, finely diced
1/2 cup chopped celery
1/2 cup toasted and chopped walnuts
1/2 cup chopped fresh flat leaf* parsley
1/2 cup shredded sharp cheddar
Preheat oven to 350. Remove excess papery skin from garlic heads without separating the cloves. Slice the tips off, exposing the cloves. Place the heads on a piece of foil, drizzle with 1 t. oil and wrap into a package. Roast until the garlic is very soft and starting to brown, 55-65 mins. Carefully unwrap and let cool for 10 mins. Squeeze the garlic cloves into a food processor or blender. Add the remaining 1/3 cup oil, vinegar, mustard, thyme S&P. Puree until smooth. Combine beans, bacon, bell pepper, celery, walnuts, and parsley in a large bowl. Add the dressing and toss to coat. Add cheese and gently stir to combine. Serve at room temp. or chilled.
"Your smile is your logo. Your personality is your business card. How you leave others feeling after having an experience with you becomes your trademark."
Thank God for ALL your blessings today - and every day!!
Love,
MM
Saturday, May 2, 2015
Mint Cream Julep Pie
A Kentucky Derby Day Delight!!
(serves 8)
1&3/4 cups whole milk
1/2 cup sugar
6 T. corn starch
1 large egg
2 large egg yolks
1/4 cup Kentucky bourbon (like Maker's Mark)
1&1/2 T. unsalted Kerrygold* butter
1/4 cup jarred chocolate sauce (like Smucker's Simple Delight dark chocolate)
1 9" pre-baked pie shell
1 cup heavy cream
1/4 cup confectioners' sugar
1&1/2 t. mint extract
Chocolate curls for garnish
In a med. saucepan, bring milk, sugar, and cornstarch to a boil over med. heat. In a heatproof bowl, whisk egg and yolks until mixture is smooth and lightened in color. Very slowly pour hot milk over egg mixture, whisking constantly. Pour mixture back into saucepan and return to heat. Cook, whisking constantly, until very thick, 3-4 mins. Remove from heat. Stir in bourbon, butter, and chocolate sauce. Cool completely at room temp. Pour in pie shell and smooth top. In the bowl of a stand mixer, whip cream until soft peaks form. Add confectioners' sugar and mint extract and continue beating until med. peaks form. Top pie with whipped cream. Chill for a least 4 hours. Garnish with chocolate curls.
"The keys to effective relationships are gentleness and humility."
Have FUN today, and don't forget to watch the Derby this aft.!!!
Love,
MM
(serves 8)
1&3/4 cups whole milk
1/2 cup sugar
6 T. corn starch
1 large egg
2 large egg yolks
1/4 cup Kentucky bourbon (like Maker's Mark)
1&1/2 T. unsalted Kerrygold* butter
1/4 cup jarred chocolate sauce (like Smucker's Simple Delight dark chocolate)
1 9" pre-baked pie shell
1 cup heavy cream
1/4 cup confectioners' sugar
1&1/2 t. mint extract
Chocolate curls for garnish
In a med. saucepan, bring milk, sugar, and cornstarch to a boil over med. heat. In a heatproof bowl, whisk egg and yolks until mixture is smooth and lightened in color. Very slowly pour hot milk over egg mixture, whisking constantly. Pour mixture back into saucepan and return to heat. Cook, whisking constantly, until very thick, 3-4 mins. Remove from heat. Stir in bourbon, butter, and chocolate sauce. Cool completely at room temp. Pour in pie shell and smooth top. In the bowl of a stand mixer, whip cream until soft peaks form. Add confectioners' sugar and mint extract and continue beating until med. peaks form. Top pie with whipped cream. Chill for a least 4 hours. Garnish with chocolate curls.
"The keys to effective relationships are gentleness and humility."
Have FUN today, and don't forget to watch the Derby this aft.!!!
Love,
MM
Friday, May 1, 2015
Open-Face Turkey Reubens
A healthier take on the Jewish deli staple that packs plenty of tang and crunch from the quick slaw with homemade Russian dressing:
1/3 cup low-fat mayo.
4 t. balsamic* ketchup
1 T. dill relish
3 cups of a bagged coleslaw mix
4 slices of pumpernickel or black rye*
4 t. canola oil
8 thin slices low-sodium deli smoked* turkey (8 oz.)
6 slices low-sodium (or aged baby*) Swiss
Position rack in upper third of oven; preheat broiler. Whisk mayo, ketchup, and relish in a med. bowl. Add coleslaw mix and toss to coat. Place bread on a rimmed baking sheet and brush each piece with 1 t. oil. Broil until toasted, 2-4 mins. Flip the bread and top each piece with 2 slices of turkey, 1/2 cup coleslaw, and 1&1/2 slices of cheese. Toast the sammies under the broiler until the cheese is melted, 2-3 mins. I would serve these with cold red grapes*, and Lay's Potato chips*.
"Life's got to be beyond you, not about you."
Happy Friday and Happy May Day!!!
Love,
MM
1/3 cup low-fat mayo.
4 t. balsamic* ketchup
1 T. dill relish
3 cups of a bagged coleslaw mix
4 slices of pumpernickel or black rye*
4 t. canola oil
8 thin slices low-sodium deli smoked* turkey (8 oz.)
6 slices low-sodium (or aged baby*) Swiss
Position rack in upper third of oven; preheat broiler. Whisk mayo, ketchup, and relish in a med. bowl. Add coleslaw mix and toss to coat. Place bread on a rimmed baking sheet and brush each piece with 1 t. oil. Broil until toasted, 2-4 mins. Flip the bread and top each piece with 2 slices of turkey, 1/2 cup coleslaw, and 1&1/2 slices of cheese. Toast the sammies under the broiler until the cheese is melted, 2-3 mins. I would serve these with cold red grapes*, and Lay's Potato chips*.
"Life's got to be beyond you, not about you."
Happy Friday and Happy May Day!!!
Love,
MM
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