Moroccan Burger Salad

Thought I do one more for you today!
(serves 4)

2 6" pitas, split and quartered
1 lb. lean ground beef sirloin, or ground lamb*
1 red onion (1/2 grated, 1/2 thinly sliced into rings*)
3 T. EVOO, plus more for the grill
2 T. harissa (chile paste)
Kosher salt and freshly ground pepper
Juice of 1/2 lemon
2 beefsteak or heirloom tomatoes (about 1 lb.), cut into 1" wedges
2 Persian cucumbers, sliced 1/2" thick
1/3 cup chopped fresh cilantro and lemon* mint
1 small heart romaine lettuce, torn
1/3 cup crumbled feta cheese (about 2 oz.)

Preheat the oven to 350. Spread the pitas on a baking sheet and bake until crisp and golden, about 10 mins. Set aside. Meanwhile, preheat grill to med. high. Combine the ground beef, grated onion, 1 T. oil, 1 T. harissa, and 1/4 t. each salt and pepper in a large bowl. Mix with your hands until just combined. Form into four 1" thick patties; set aside. Whisk the lemon juice with the remaining 1 T. harissa in another bowl. Gradually whisk in the remaining 2 T. oil. Add the tomatoes, cucumbers, herbs and sliced red onion; toss to coat. Set aside. Brush the grill with oil. Grill the burgers about 4 mins. per side for med. rare. Add the lettuce and pita wedges to the salad bowl; toss. Top each serving of salad with feta and burgers.

"True beauty is reflected in a woman's soul. It is the caring that she lovingly gives, the passion that she knows." ~ Audrey Hepburn

Love,

MM

Restaurant-Style Mexican Rice

To go along with the Turkey Taco Burgers...
(serves 6-8)

1 28 oz. can whole peeled tomatoes
1 med. sweet* onion, peeled and roughly chopped
2 cups low-sodium* chicken stock
1&1/2 t. kosher salt
1/2 t. ground cumin
1/3 cup neutral cooking oil
2 cups long-grain white rice
1-2 chile peppers, such as jalapeno or Serrano, seeded and minced (wear gloves!!*)
4-5 garlic cloves, pressed
1/4 cup finely chopped cilantro
Juice from 2 limes, plus additional wedges for serving
2 small tomatillos*, wrinkly skin removed and thinly sliced for serving

Place the whole tomatoes and onion in a blender or food processor and puree until smooth. Transfer 2 cups of the tomato mixture to a med. saucepan. Stir in the chicken stock, salt, and cumin and bring liquid to a boil over med. heat. Reserve excess for another use. Meanwhile, heat the oil in a heavy Dutch oven over med.-med. high heat. When the oil is sizzling, add the rice and sauté, stirring frequently until lightly toasted and golden, 8-10 mins. Add the jalapenos and cook until they have softened, about 2 mins. lowering the heat if necessary. Add garlic and cook for an additional 30 secs. Pour the boiling tomato mixture over the rice and stir to combine. Turn heat to low and cook, covered, until liquid has evaporated and rice is done, about 15 mins. Remove from heat and gently stir the rice. Re-cover the pot and allow to rest undisturbed for an additional 10 mins. Add cilantro and lime juice; fluff gently with a fork. Taste and adjust seasoning, if desired. Serve with additional lime wedges, and decorate top with sliced tomatillos.

"Everyone has difficult days, even spells of distress. But they don't last!! Because life has so many more ups than downs - more joys than stresses, more triumphs than troubles, and unlimited potential for success. Whatever challenges you face will pass - and sooner than you think!"

STAY HYDRATED!!

Love,

MM

Cheesed-Up Taco Turkey Burgers

Just takes 20 mins. and five ingredients to whip up these 219 calories South-of-the-Border cheeseburgers!!
(makes 5)

1&1/4 lb. lean ground turkey
1/4 cup egg whites from 2 eggs
2/3 cup fresh pico de gallo, drained (save the juice for a Bloody Mary*)
1 T. dry taco seasoning mix (I like Trader Joe's brand - low sodium*)
1/2 cup + 2 T. shredded Mexican blend cheese made with 2% milk

In a large bowl, thoroughly mix all ingredients except cheese. Evenly form into 5 patties. Coat grill pan or large skillet with cooking spray; heat over med.-high heat. Add patties; cook 5 mins. Flip and cook another 5 mins. Evenly spread cheese over patties and continue cooking until cheese has melted and patties are cooked through, about 3 mins.

"Things are going to be BETTER than fine."

Have FUN today!!!!

Love,

MM

Tomatillo and Chorizo* Breakfast Tostadas

Sounds YUMOLA to me!! These would be great on a camping trip in your cast iron skillet.
(makes 4 - two/person)

1 T. EVOO
1/2 lb. chorizo*, crumbled and cooked
6 medium tomatillos, husked, rinsed and coarsely chopped
1/4 cup chopped sweet* onion
2 cloves of garlic, minced
4 large eggs, lightly beaten
1/4 t. freshly* ground pepper
1/8 t. kosher* salt
4 small (4-5") corn tostadas, warmed
1/4 cup crumbled queso blanco cheese
Your choice of hot sauce* (I like Taco Bell Hot*)

Heat oil in a large nonstick skillet over med. heat. Add tomatillos, onion, and garlic, and cook, stirring, until most of the liquid from the tomatillos is evaporated, 8-12 mins. Add eggs, chorizo, S&P, and cook, stirring, until the eggs are just set, 2-3 mins. more. Divide the scrambled egg mixture on top of the warmed tostadas and sprinkle with cheese and hot sauce. Serve with cold red grapes.

"Quiet the mind and the soul will speak."

Thank God for ALL your many Blessings today!!!!

Love,

MM

Honey, Ginger, and Plum Sundae

We, in the PNW, are thinking "Keep COOL", so this treat fits that thought perfectly!!
(serves 2)

2 pitted and chopped red or purple plums
2 T. OJ
1 T. honey
1 t. minced fresh ginger
1/8 t. ground cardamom
1 cup vanilla frozen yogurt, or vanilla bean* ice cream*
2 T. chopped almonds or pistachios

Combine first 5 ingredients in a blender or food processor until thoroughly mixed, but still chunky. Divide frozen yogurt or ice cream among two serving bowls. Top each with plum mixture and sprinkle on the nuts.

"The greatest test of Faith is when you don't get what you want, but still you are able to say, "Thank you, Lord."

Have FUN today. Drink PLENTY of water, and stay safe. Check on your neighbors - esp. the elderly.

Love,

MM

Greek Bruschetta

This tangy twist on this yummy treat is a perfect "amuse bouche" for your crowd! And, no oven or cooking is required.
(serves 20 or more)

2 cups English* or Persian* cucumbers, tiny dice
2 red bell pepper, tiny dice
2 Campari* tomatoes, seeded and chopped
2 green onions, chopped
1 jar(s) kalamata olives, chopped
2 small packages of crumbled feta cheese
2 baguettes of bread, sliced and toasted
A half a bottle of Wishbone Italian dressing

Put all chopped veggies, olives and cheese in a bowl and add dressing. Mix well. Cover and let marinate in the fridge at least a couple of hours or overnight. Spread on toasted baguette slices when ready to serve.

"Eyes of faith see God at work in everything."

Happy Friday!!!

Love,

MM

Cowboy Caviar

Thanks to my guest editor, Barbara Clark, who brought this TREAT to our retreat. YUMOLA!!
(no serving size)

Salad:
1 15 oz. can shoe peg corn, drained
1 can black eyed peas, drained and rinsed*
1 avocado, cut into small cubes
2 cups cilantro, finely chopped
2/3 cup green onion, diced
1 cup Campari tomatoes, finely diced

Dressing:
1/4 cup EVOO
1/4 cup red wine vinegar
2 cloves of garlic, minced
A pinch of red pepper flakes, to your liking
1/4 t. Kosher salt
1/8 t. freshly ground pepper

Mix all salad ingredients together in a large bowl. Whisk together dressing ingredients; pour over salad, and toss gently to coat. Chill and serve either cold or at room temp. with Tostitos ruffled edges "cups" or your fav. substantial chip.

Editor's note, if the dressing has pooled in the bottom, drain before serving. You can also serve Sriracha along side.

"Trading things that will soon come to an end for honor that will last forever is a good investment."

Have FUN today!!!!

Love,

MM

Grilled Peach and Raspberry Fruit Salad

Grilled fruit with sauce - what could be better??
(serves 8)

1 pt. fresh raspberries, divided
2 T. freshly squeezed* lemon juice
1&1/2 T. agave nectar
1 T. grated lemon zest
1 T. chopped fresh mint, plus more for garnish
8 firm, ripe peaches, halved and pitted
4 t. veg. oil, plus more for grill or grill pan
1 T. Sugar in the Raw*
3/4 t. ground cinnamon
1 pinch freshly ground black pepper
2-4 Campari* tomatoes, cut into wedges (2 cups)
2/3 cup toasted pecan halves (2 oz.)

Mash 1 cup raspberries with a fork in a small bowl. Stir in lemon juice, agave nectar, lemon zest, and mint. Set aside. Brush cut sides of peaches with oil. Combine sugar, cinnamon, and pepper in a bowl; sprinkle cut side of peaches with sugar mixture. Set aside. Preheat grill or grill pan to med.-high heat. Lightly grease grill plates. Place peaches, cut side down on grill or grill pan. Grill 3-5 mins. or until grill marks appear and peaches are tender. Divide peaches, tomato wedges, and remaining 1 cup raspberries among serving plates. Serve topped with raspberry sauce, pecans, and chopped mint.

"Life is either a daring adventure, or nothing." ~ Helen Keller

Have FUN today!!!

Love,

MM

Orange Lemon Chicken

This is a light version of the battered and fried "lemon chicken" found on many Chinese take out menus. Adding the citrus segments at the end of the cooking helps keep the flavors fresh!!
(serves 4)

1 lb. boned, skinned chicken breast
1 T. Ponzu Citrus Sauce* or low sodium* soy sauce
2 t. cornstarch
1/2 t. white pepper, divided
1 large orange
1 large lemon
2 t. light brown sugar
1 t. toasted sesame oil
2 T. veg. oil
1/2 small sweet* onion, thinly sliced
1&1/2" piece fresh ginger, peeled and coarsely shredded
1 celery stalk, thinly sliced on the diagonal
1 green onion, cut into 2" slivers
4 cup steamed rice or orzo*

Cut chicken breast crosswise into 1/2" thick slices, then cut each slice in half lengthwise so you end up with finger-size pieces. Combine chicken, Ponzu, cornstarch, and 1/4 t. pepper in a small bowl and toss to coat evenly. Set aside. Zest orange into a small bowl. Segment orange: with a sharp knife, trim off ends and set a cut side down on the cutting board. Following the curve of the fruit, trim off peel and white pith. Set a strainer in a separate bow and, working over bowl, slice segments free of membranes. Squeeze juice from membranes into strainer. Measure 3 T. juice and add to bowl with zest. Set orange segments aside. Cut lemon in half and set one half aside. Zest and juice the other half into bowl with orange juice and zest, then add brown sugar, sesame oil, and remaining 1/4 t. pepper. Set sauce aside. Heat veg. oil in a large nonstick pan over med.-high heat. Add onion and ginger and cook until just beginning to brown, about 2 mins. Push onion and ginger to one side of pan, and add chicken in a single layer. Let sear, undisturbed, 2 mins. Add celery and citrus sauce and cook, stirring occasionally, until sauce thickens and chicken is cooked through, about 2 mins. more. Remove from heat and stir in reserved orange segments. Pour into serving bowl or onto a platter. Squeeze juice from reserved lemon half over chicken and shower with slivered green onion. Serve with rice or orzo.

"My People skills are just fine. It is my tolerance to idiots that needs work."  ~ My friend, George "The Animal" Steele posted this quote.

Have FUN today!! Make sure to wear sunblock.

Love,

MM

White Beans with Sorrel Pesto

I have sorrel (lemony tang leaves) growing out on my balcony farm, and am always looking for ways to use it. I plan to make this today!!!
(serves 2-3)

Beans:
1 can* small white beans, drained and rinsed (or you can soak dry beans overnight, then boil and
     cover - off the heat - for one hour; drain and cool)
Lemon wedges*
Pesto:
1&1/2-2 cups loosely packed fresh sorrel leaves (if you can't find it, use basil and add lemon juice)
1/4 cup pine nuts or Marcona almonds
1-2 cloves of garlic, minced
1/4 cup freshly grated Parmesan
1/2 cup EVOO
Kosher* or Malden* salt
Freshly ground pepper


Put pesto ingredients in a blender or food processor, and blend to a coarse puree. Stir into beans. Cover and refrigerate. Serve with lemon wedges.

"There shall be eternal summer in the Grateful heart." ~ Celia Thaxter

Have FUN today!!!

Love,

MM

Chicago Hot Dogs

If Dad likes hot dogs, this is how you make the ultimate - tried and true!!

Poppy-seed buns
Boiled hot dogs (I would use all natural un-cured with no nitrates or 'trites*)
Dill pickle spears
Cucumber spears
Sliced Campari* tomatoes
Sweet pickle relish (I would use dill*)
Pickled peppers (sports peppers*)
Diced sweet* onion
Yellow mustard
Celery salt

Editor's note: for some unknown reason, I can not find poppy-seeds buns out here, so I just sprinkle the hot dog in the bun with poppy seeds!!

Happy Father's Day to all you GREAT Dads!!!!!

"God's great love for His child is one of His greatest gifts" ~ Our Daily Bread

Love,

MM

Grilled Salmon with Caramelized Lemons

A whole side of salmon, hot off the grill and laid on fig leaves, makes a spectacular main course, and another one Dad might just love!!
(serves 6-8)

1 side of skin-on wild caught* salmon (3 lbs.)
1&1/2 t. kosher salt
1 T. EVOO
Veg. oil for the grill
4 lemons, halved and visible seeds removed
Fresh fig leaves for platter
Fresh snipped garlic* chives and a dill frond* for garnish

Remove salmon from fridge 45 mins. before serving, pat dry, and season with salt on both sides and edges. Heat grill to 350-400 with one burner turned off to create an indirect-heat area (or use your broiler*). Drizzle salmon all over with oil and rub in gently. Oil cooking grade using tongs and a wad of paper towels drizzled with veg. oil. Lay salmon on grill, skin side up and with thinner tail section over indirect heat area. Set lemons over direct heat. Cover grill. Cook lemons until juicy and partly charred, 6 mins.; transfer to a bowl. Cook salmon until edges begin to curl, 8-10 mins. Carefully loosen salmon from grill with an offset cake spatula or wide metal one, slide it all the way beneath fish. Using the spatula to lift salmon, slide a rimless baking sheet underneath. Set another rimless baking sheet on top of salmon to sandwich it, then flip over. Lift off top sheet, angle bottom sheet with salmon against cooking grate, and carefully pull sheet away from salmon, easing it onto the grate skin side down. Close lid and grill salmon until just firm to the touch, 3-5 mins. more. Slide spatula between fish and skin, then ease a rimless baking sheet under fish and lift off, leaving skin on grill. Line a platter with fig leaves. Angle baking sheet against platter and slide salmon onto it. Sprinkle salmon with chives and lay dill frond down the middle of the fish. Arrange lemons around the platter. Stand back and listen for the "oooohs and aaahhhhhs"!!

"If you judge people, you have no time to love them."

Have FUN today!!!

Love,

MM

Bacon, Tomato, and Cheddar Breakfast Bake wih Eggs

This is an absolutely fantastic bake, and one you might want to plan ahead for Father's Day morning. The aroma will have him running to the kitchen, and the first taste will bring a smile to his face!!
(no serving size listed)

1 lb. white artisan bread cut into 1" cubes (16 cups)
1/3 cup EVOO
1 lb. sliced uncured* applewood smoked bacon, cut into 1/2" pieces
1 large sweet* onion, halved and thinly sliced
1 28 oz. can whole Italian tomatoes, drained, chopped, and patted dry
1/2 lb. extra sharp cheddar, shredded (8 oz.)
1/2 lb. Monterey Jack or pepper jack* cheese, shredded (8 oz.)
2 T. sniped chives
1&3/4 cups chicken broth
6 large eggs

Preheat oven to 350. Lightly oil a 9x13" glass baking dish. In a large bowl, toss the bread with the olive oil and spread on a large rimmed baking sheet. Bake for about 20 mins., tossing once or twice, unto the bread is golden and lightly crispy. Meanwhile, in a large skillet, cook the bacon over mod. high heat, stirring occasionally, until crisp, about 8 mins. Transfer to paper towels to drain; reserve 2 T. of the fat in the skillet. Add the onion to the skillet and cook over mod. heat, stirring occasionally, until softened, about 5 mins. Add the tomatoes and cook until liquid is evaporated, about 3 mins. Return the toasted bread cubes to the bowl. Add the contents of the skillet, along with the bacon, shredded cheeses, chives, and broth. Stir until the bread is evenly moistened. Spread the mixture in the baking dish and cover with lightly oiled foil. Bake in the center of the oven for 30 mins. Remove the foil and bake until the top is crispy, about 15 mins. longer. Carefully remove the baking dish from the oven, and using a ladle, press 6 indentations into the bread mixture. Crack an egg into each indentation. Return the dish to the oven and bake for about 15 mins., until the egg whites are set but yolks are still runny. Cook longer, if you don't want runny yolks. Serve right away while still warm with his fav. fruit.

"People who wonder whether the glass is half empty or half full miss the point. The glass is refillable!!"

Happy Friday, Dear Readers.

Love,

MM

Peas and Peanuts Salad

Had this the first time when I was waitressing at the swanky Boulder Broker Inn in Colorado. It was the biggest hit on the salad bar!!
(serves 12)

1/3 cup sour cream
1 T. light* mayo.
Kosher* salt and freshly ground pepper, to taste
1 T. white wine* vinegar
4 cups frozen petite green peas, almost totally thawed
8 slices uncured* smoked bacon, cooked until crisp
1/2 whole small red onion, halved and cut  into tiny dice
6 oz. sharp cheddar, cut into very small cubes
1/2-3/4  cup dry roasted salted peanuts
3 T. minced fresh flat leaf lemon* parsley
1 T. snipped fresh dill*

Mix the sour cream, mayo., S&P, and vinegar together to make the dressing. Add more S&P to taste. In a large bowl, add the peas. Stir 2/3 of the dressing into the peas and toss to coat. Gently stir in the bacon, onion, cheese, parsley, and dill until combined. Taste and adjust seasonings. Cover with plastic wrap and refrigerate 2-4 hours before serving. Pop the remaining dressing into the fridge, too. Just before serving add the peanuts and the rest of the dressing. Sprinkle with more parsley, if desired.


Today, remember that "Failure is not fatal." Keep your chin up, and go forth and prosper!!!

Love,

MM

Open-Faced Grilled Steak Sammies

Back to the grill!!
(no serving size listed)

1&1/2 lb. flank steak
1 T. Italian seasoning
1&1/4 t. kosher* salt
3/4 t. Johnny's Garlic Seasoning* or garlic powder
1/2 t. crushed peppercorn mélange (black, white, green, pink)
1/2 cup sour cream
4 t. prepared horseradish
1 T. chopped fresh flat leaf* parsley
2 t. white wine* vinegar
1 package (6 oz.) arugula leaves, crushed
1 T. EVOO
1 box frozen garlic Texas toast, thawed

Prepare grill for direct-heat cooking or position broiler rack so that the meat on the pan is 4" from the heat source - prepare broiler. In a bowl, combine seasoning, salt, peppercorns, and Johnny's. In another bowl mix sour cream, horseradish, parsley, vinegar, and 1/4 t. seasoning mixture. Refrigerate. Stir oil into remaining seasoning mixture until blended with a fork; rub both sides of the meat with mixture. Grill or broil 7-8 mins. for med. rare, turning once. Let stand 10 mins. before slicing. Grill or heat toast according to package directions. Top each piece of toast with arugula, steak slices, and sauce.

"Shake off what didn't work out. Shake off low expectations. Shake off what somebody said you can't do. They don't determine your destiny. God does!"

Have FUN in the SUN today!!!!

Love,

MM

Junior Mints Cheesecake

Holy Moly!!
(serves 10-12)

1&1/2 cups mint sandwich cookies, crushed
3 T. unsalted Kerrygold* butter
2&1/2 lbs. cream cheese, softened to room temp.
2 t. pure vanilla extract
3 T. all purpose flour
3 large eggs
1 cup sour cream
8 oz. melted semisweet chocolate
2 large boxes junior mints candy, frozen and chopped
1 cup sugar

Preheat oven to 350 (if using a silver spring form pan, or 325 if using a dark nonstick spring form pan). Lightly grease pan. In a mixing bowl, combine crushed cookies and the butter and mix well. Press onto the bottom of the spring form pan and set aside. In a large mixing bowl with an electric mixer, combine cream cheese, sugar, and vanilla and beat until light and creamy. Add the flour to the cream cheese mixture and beat until smooth. Add the melted chocolate and sour cream and mix well. Add the eggs, 1 at a time, mixing on low speed after each addition until just blended. Gently fold in  junior mint pieces. Pour the batter into prepared pan. Cover bottom of the pan with foil to prevent water from seeping in and place in a shallow water bath. Bake for 1 hour to 1 hour and 10 mins., until the center is almost set. Run a sharp knife around the rim of the pan and allow cake to cool on a wire rack before removing rim of pan. Refrigerate at least 4 hours or overnight before serving. Cheesecake may be made up to 2 days in advance before serving and will keep for up to 1 week in the fridge.

Editor's note: I made yesterday's entry for dinner = DELISH!!!!!!!

"Two things define you: your patience when you have nothing, and your attitude when you have everything."

Have FUN today!!!!!!

Love,

MM

Saucy Chicken and Nectarine Kebabs

Who doesn't love a good kebab?!!
(serves 4)

1/2 cup your fav. barbecue sauce (I like Stubbs*)
1 T. Ponzu Citrus Sauce* or low sodium* soy sauce
1 T. fresh lime juice
1 garlic clove, minced
1&1/2 lbs. boneless skinless chicken thighs or breasts, cubed
Kosher* salt and freshly ground pepper
3 large ripe nectarines, cut into sixths
6 cups baby spinach, stems removed*

Soak bamboo skewers in water for 1 hr. before using. In a bowl, combine bbq sauce, soy sauce, lime juice and minced garlic. Reserve half the sauce. Heat grill to med. high for indirect cooking (or heat the broiler*). Thread the chicken and nectarines onto the skewers, season with S&P. Grill over direct heat 3 mins., turning once. Move skewers to the indirect heat side of the grill. Brush both sides with half the sauce. Cook 10 mins. or until done, turning once. Transfer kebabs to platter; brush with reserved sauce. Serve over spinach.

"Give the ones you love wings to fly, roots to come back to, and reasons to stay."

Have FUN today!!!

Love,

MM

Mexican-seasoned Platter Burger

Another Fun show stopper for the grill!!! And, it is Super Sized!!
(serves 8-10)

Burger:
1 round loaf (1&1/2 lbs.) French bread about 11" in diameter
1/2 cup Kerrygold butter, room temp.
1 T. chili powder
1/4 cup hot* or mild* taco sauce (I like Taco Bell Hot*)
3 T. instant minced onion
2 cloves garlic, minced
2 t. each chili powder and dry oregano leaves
1 t. ground cumin
2&1/2 lbs. ground lean beef
8 oz. thinly sliced sharp cheddar
Kosher* salt

Toppings:
2 med. ripe avocados
3 T. freshly squeezed* lemon juice
Pinch* of garlic salt
A couple of drops of Tabasco*
2 cans (4 oz. each) whole green chiles, split open, seeds removed, and cut into wide strips
2 med. beefsteak* ripe tomatoes, cored and sliced
3 large pitted black ripe olives, sliced

Using a long serrated knife, cut bread in half horizontally. In a small bowl, beat butter and the 1 T. chili powder until blended; spread evenly over cut sides of bread. Set bread aside. In a large bowl, combine taco sauce, onion, garlic, the 2 t. chili powder, oregano, cumin, and beef; mix well. Scoop meat mixture onto a 12x17" rimless baking sheet lined with wax paper; pat into a round 1" patty wider than the bread (meat patty should be approx. 12" in diameter). Holding both ends of baking sheet, invert meat patty onto a lightly greased grill 4-6" above a solid bed of med. coals (you should be able to hold your hand at grill level for 4-5 seconds). Lift off wax paper. Cook for about 7 mins. Then turn, using 2 rimless baking sheets: with 1 baking sheet, push patty onto second sheet. Then hold patty between baking sheets; invert sheets to flip patty. Slide patty back onto grill, cooked side up; overlap cheese slices on top. Continue to cook until done to your liking, about 7 mins. more for med. rare. Slide cooked burger back onto 1 baking sheet; keep warm under foil. Place bread halves on grill, cut side down, and heat until lightly toasted. Cut top half of bread into wedges; keep warm. Slide burger onto bottom half of bread. While burger is cooking, make guacamole: halve and pit the avocados; scoop flesh into a bowl and mash with a fork. Stir in the lemon juice and season to taste with the garlic salt and hot pepper sauce. When ready to serve, lay chiles strips around so the points go between the points of the cheese with the other ends touching in the middle of the burger. Next, lay the tomato slices around about an inch from the edge (so that the cheese and chiles show). Top that with the guacamole, and finally, the sliced black olives. Cut the burger in to serving size wedges; accompany with bread wedges. Season to taste with salt.

"Keep running the race with eternity in view."

Editor's note: I will be leaving this aft. to go to our Women's Retreat for the weekend, so see ya Monday.

Have FUN and Happy Friday!!!

Love,

MM

BBQ Pork Chops with Peach Relish

"The combination of the smoky mesquite spice and fruit-kissed relish creates an out of this world flavor!!" Plus, the aroma........................
(serves 6)

2 cups diced ripe, peeled peaches
1 cup charred* corn (you can buy bags of this frozen at Trader Joe's and Safeway*)
1/2 cup diced red onion
1/4 cup finely chopped fresh basil
1 lemon, zested and juiced
Kosher salt and freshly ground pepper
A pinch of cayenne pepper
6 (6 oz.) bone-in pork chops
3 T. mesquite seasoning rub
EVOO

In a bowl, combine peaches, corn, onion, basil, 2 T. lemon juice and 1/2 t. lemon zest. Season to taste with cayenne, S&P. Set aside. Heat grill to med.-high for indirect cooking. Season pork chops with rub; drizzle with oil. Grill chops over direct heat 1&1/2 min. per side. Move chops in indirect side of grill. Cover and gill 10 mins. or until 145 internal temp. on an insta-read thermometer. Let sit 3 mins. before serving with peach relish.

Tip: The Best Way to SKIN A PEACH - Cut a small X in the bottom of each peach, then carefully drop the fruit into a pan of boiling water. Wait 30 secs., then transfer to a bowl of ice water with a slotted spoon. The X loosens the skin so it will slip off easily with a small paring knife.

"Never allow loneliness to drive you into the arms of someone you know you don't belong with."

Have FUN today!!

Love,

MM

Cilantro-Lime Cucumber Salad

This sounded SO refreshing to me!!
(serves 5-6)

4 T. cilantro, chopped
2 -3 Persian cucumbers, thinly sliced
2 cloves of garlic, minced*
3 T. fresh lime juice
1 /8-1/4 t. freshly ground pepper
1/8-1/4 t. cayenne pepper
1/2 t. kosher salt or Malden*
3 T. EVOO

Combine cilantro, cucumbers and garlic in a bowl. Whisk together remaining ingredients. Pour dressing over veggies, and toss to coat. Cover and chill til serving.

Renew your PASSION today, and have FUN doing it!!!

Love,

MM

Pickled Sweet Onions

Man, I LOVE pickled stuff!! And, they last several months when covered tightly in the fridge.
(makes 1 qt.)

4 cups thinly sliced Vidalia, Walla Walla*, or other sweet onion
1&1/2 cups apple cider vinegar
1 cup granulated sugar
1/2-1 t. hot pepper sauce (Tabasco*), depending on taste
1 t. Worcestershire sauce
1 t. mustard seed
1 t. celery seed
2 t. dry mustard
1/4 t. garlic powder (I would use Johnny's Garlic Seasoning*)
1/2 t. kosher salt, or to taste
1/4-1/2 t. freshly ground pepper, or to taste
1/2 t. dill

Halve onions and slice thin, about 1/4" thick. Place into a bowl and cover with ice water; let rest for 30 mins. Drain and pack the onions into a clean qt. size Mason jar. Whisk the remaining ingredients together until sugar has dissolved. Top onions with the dressing and close top tightly. Refrigerate a minimum of 24 hours or up to 3-4 days if possible, before using, as the flavor only improves as they sit. Use as an appetizer, on salads, sammies, burgers, hotdogs, serve over beans, greens, or chop and add to a wide variety of recipes.

"You should not have to rip yourself into pieces to keep others whole."

Have FUN today!!!

Love,

MM

Individual Salad Cups with Rhubarb Vinaigrette

Check this one out, Anne!! PERFECT for picnics or outside concerts.
(makes 8)

Salad:
16 thin green beans (haricot verts)
Basil and/or lemon* thyme - chiffanoded
16 baby carrots
1 green endive
1 purple or red endive
8 med. radishes and 8 small
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
8 scallions
16 sugar snap or snow peas
24 cherry tomatoes

Dressing:
2 t. Dijon mustard
4 t. honey
1 pinch each kosher salt and freshly ground pepper
4 T. champagne vinegar, white wine* vinegar, or white balsamic*
4 T. EVOO
6 T. fresh rhubarb puree

Other:
8 Appetizer picks
8  10 oz. Plastic tumblers, the kind that flare out, not the straight ones

To make the dressing, whisk together all ingredients in s small bowl.
To make the salads: layer all ingredients to your liking in the tumblers.
Serve dressing on the side.

"There IS a fountain of youth: it is your mind, your talents, the creativity you bring to your life and the lives of people around you. When you learn to tap this source, you will truly have defeated age."
   ~ Sophia Loren

Have FUN today and Stay Hydrated!!!!!!

Love,

MM

EASY No-bake Strawberry Pie!!

Take advantage of the sale on strawberries this weekend (at my Safeway, anyway) with this great summertime recipe!!
(makes 1 pie)

1 9" ready to bake deep dish pie shell, thawed
1 (4 serving) package strawberry flavored gelatin
1/2 cup Sugar in the Raw*
3 T. cornstarch
3/4 cup ginger ale
1 qt. fresh strawberries, hulled and cut in half
Whipped cream

Bake pie shell according to package directions; set aside to cool.
In a medium saucepan, combine remaining ingredients (through ginger ale) over med. heat. Cook 5-7 mins. or until gelatin has dissolved and mixture is clear, stirring occasionally. Remove from heat and let cool about 5 mins. Stir in strawberries then pour into baked pie shell. Chill at least 4 hours or until set. Serve, or cover and keep chilled until ready to serve. Top with whipped cream, if desired.

"Life is short - hug a little longer. Love a little stronger. Forgive a little sooner. And, smile a little sweeter."

Count your many Blessings - do it right now!!

Love,

MM

Grilled Chimichurri Steaks with Pan Grilled Mushrooms and Asparagus

Throw in a fluffy baked potato, and your feast is complete!!
(serves 4)

1&1/2 lbs. your favorite grilling steaks
1 cup fresh flat-leaf* parsley
3/4 cup EVOO
1/4 cup balsamic vinegar
4 cloves of garlic
1 t. onion powder
1 t. marjoram
1 t. thyme
Kosher* salt and freshly ground pepper, to taste
1 pkg. sliced portabella mushrooms
1 bunch fresh asparagus (I would use "pencil thin"*)

In a food processor, add parsley, 1/2 cup oil, balsamic, garlic, onion powder, marjoram, thyme, S&P. Grind and blend well, reserve small amount in dish for drizzling on steaks at the table. In a dish or large zip lock bag place steaks and the rest of the chimichurri sauce to marinade for at least 20 mins. on the counter top. Trim asparagus and place in a small tin cake pan or grill pan with small holes and drizzle with oil. Add S&P to taste. Do the same in a separate pan with the mushrooms. Preheat grill (or broiler*) to medium heat and place asparagus and mushroom tins or grill pans on one side. Grill the steaks to your desired degree of doneness, letting the steaks rest for 10 mins. Continue cooking the asparagus and mushrooms (they will take approx. 20-25 mins.). Turn in pan mid way. Serve the mushrooms on top of the steaks with the asparagus on the side, and a "loaded" baked potato.

"It's never too late for a fresh start."

Have FUN in the hot SUN today!!!

Love,

MM

Snapper Escabeche with Charred Scallions

It's gonna a great day for grilling!! And, here is a perfect one for tonight:
(serves 4)

8 T. EVOO, divided plus more for the grill
1/2 small red onion, thinly sliced
1/4 cup white wine vinegar
Kosher salt
Freshly ground pepper
4 6 oz. snapper fillets
Lemon* parsley leaves with tender stems for serving
Lemon crowns* for garnish

Prepare grill for med.-high heat; oil grate well. Combine onion, vinegar, and 6 T. oil in a small bowl; season with S&P. Set aside. Rub snapper all over with 1 T. oil total; season with S&P. Grill skin side down, until lightly charred and almost cooked through, 4-6 mins. (skin should release easily; if it sticks, grill another min. or two). Turn; grill until just cooked through, about 1 min. Place skin side up in a baking dish. Pour reserved marinade over hot snapper, and let sit at least 10 mins. (the longer it sits, the more intensely flavored it will be). Meanwhile, toss scallions on a baking sheet with remaining 1 T. oil; season with S&P. Grill, turning often, until lightly charred and wilted, about 2 mins. Transfer to a cutting board. Let cool; coarsely chop. To serve, spoon marinade over snapper and top with scallions and parsley. Garnish plates with lemon crowns. You can marinate snapper 2 hours ahead, if you wish. Cover and chill. Bring back up to room temp. before grilling.

"May you be willing to do what you can with all that you have, wherever you are."

Have FUN today, Happy Friday, and it is National Donut Day, so treat yourself to one!!

Love,

MM

                                   

Fresh Strawberry Tiramisu Trifle

This one is a "show stopper"!!
(no serving size)

4 cups fresh strawberries, rinsed, plus a few for garnish
2 cups extra creamy* whipped topping
1&1/2 cup cold whole* milk
1 cup strongly brewed coffee, cooled, divided
1 8 oz. package mascarpone cheese, room temp.
1 3.4 oz. package instant vanilla pudding mix
1 3 oz. package ladyfingers
Unsweetened cocoa powder, for garnish

Remove stems from strawberries and slice into small pieces (leaving a few whole). Transfer to a bowl and set aside. Follow package directions and mix cold milk and pudding mix in a large bowl for 2 mins. Refrigerate for 5 mins. In a bowl or mixer, beat mascarpone until smooth and creamy, then mix in 3 T. coffee. Remove pudding from fridge and alternate adding it and whipped topping into the creamy mascarpone. Pour remaining coffee into a bowl and set up your large trifle bowl or individual ramekins next to it. Working one at a time, take ladyfingers and quickly dunk them in coffee, making sure both side get completely submerged. Immediately line the bottom of serving dish(es) with 1/2 of the ladyfingers.
Top ladyfinger layer with a thin layer of mascarpone mixture. Then add remaining ladyfingers and a heaping amount of strawberries (if using a trifle bow, spread out all of the strawberries). Spread remaining mascarpone mixture over the top and dust generously with cocoa powder. Refrigerate for at least 2 hours or overnight. When ready to serve, garnish with a strawberry and serve chilled.

"YOU are 100% qualified to succeed!!"

The sun is back today ~ go out and dance in it!!!

Love,

MM

Calabash Style Hush Puppies

Serve these hot with honey butter and be prepared to go, "MMM MMMMMM!"
(serves 6-8)

3/4 cup self rising flour
1 cup self rising corn meal (not a mix)
1 large egg, lightly beaten
1 small sweet onion, finely minced
1 pinch Johnny's Garlic Seasoning*
1 pinch onion powder
1 pinch Old Bay seasoning
1 T. sugar
3/4-1 cup buttermilk
Canola oil for frying

In a large mixing bowl, mix together flour and cornmeal. Add egg, onion, and spices. Add buttermilk and stir with a fork just until blended. Mixture should be fairly stiff. Add a little bit more buttermilk, if necessary. Heat oil in a deep fryer or deep pot to 375. Drop dough by teaspoons into hot oil and fry until hush puppies rise to the top and are golden brown. Remove from fryer and drain on paper towels.

"You are amazing just the way you are! Diamonds, rubies, emeralds, and sapphires are all brilliant. Sunrises and sunsets are both breathtaking. Roses and orchids are both spectacular, and every single star in the sky shines! Why compare yourself to anyone else? You are exquisite, rare, and beyond compare!"

Have FUN today!!!

Love,

MM

Tomato and Smoked Salmon Salad

Another one that is perfect for al fresco dining!!
(serves 2)

3 T. EVOO
1 T. freshly squeezed* lemon juice
2 t. roughly chopped capers, drained and rinsed
1 t. Dijon mustard
1/4 t. each kosher salt and freshly* ground pepper
1 lb. heirloom tomaotes, sliced
4 oz. wild caught* smoked Alaskan* salmon, broken in bite-size pieces
1/2 small red onion, thinly sliced into rings*
1/4 cup torn lemon* parsley leaves (I am growing lemon parsley on my farm = DELISH)
1 slice sourdough bread, toasted and broken into bite-size pieces

Whisk oil, lemon juice, capers, and Dijon together in a small bowl. Season with S&P. Arrange tomato slices in an even layer on a large serving platter and top with salmon, red onion rings, parsley, and bread. Drizzle with dressing.

"Amazing Grace ~ how sweet the sound!!"

Have FUN out there today and share your smile.

Love,

MM

Green Beans with Olives and Feta

This one  totally floats MY boat!!
(serves 4)

1 lb. haricots verts or trimmed green beans
2 T. EVOO
2 cloves of garlic, sliced
1/2 cup roughly chopped pitted green olives
1/3 cup crumbled feta
2 T. roughly chopped lemon* parsley
1/2 t. each kosher salt and freshly ground pepper

Fill a large straight sided skillet 3/4 of the way with water and bring to a boil over high heat. Add the haricots verts and cook until crisp-tender, about 3 mins. Drain in a colander and rinse under cold water. Set aside. Heat the oil and garlic in a skillet and cook until garlic is tender and fragrant, about 2 mins. Add the olives and cook until heated through, about 30 secs. Return reserved beans to skillet and reheat, tossing with the olives, garlic, and oil. Top with feta, parsley, S&P.

"As I look back on my life, I realize that every time I thought I was being REJECTED from something good, I was actually being RE-DIRECTED to something better."

Have FUN today!!

Love,

MM