Greek Turkey Burgers with Tomato Vinaigrette

Happy Friday Folks!!! One more burger in my series for your grill. And, Apple Butter is the juicy secret. Shhhhhhhhh.
(serves 4)

Patties:
1 T. EVOO
1 pkg. (10 oz.) frozen chopped spinach, thawed, squeezed dry
1 clove garlic, minced
6 Kalamata olives, coarsely chopped
2 lbs. ground turkey, preferably thigh meat
4 oz. feta cheese, crumbled
2 T. apple butter (I just found it at Safeway with the jams and jellies - by Smuckers*)
1/2 t. poultry seasoning
1/2 t. kosher salt
1/4 t. freshly ground pepper

Vinaigrette:
1 cup tomato puree
1/4 cup EVOO
2 T. red wine vinegar
1 T. finely chopped fresh oregano
1 T. finely chopped fresh Italian flat-leaf* parsley
1/2 t. kosher salt
1/4 t. freshly ground pepper

Assembly:
EVOO
4 sesame* seed hamburger buns, split

In a large skillet over med. heat, warm oil. Add spinach and garlic; cook until spinach is dry, stirring occasionally. Remove from heat; stir in olives. Allow to cool. Mix spinach mixture with remaining patty ingredients; gently form 4 patties with an indentation in the center. Prepare grill for direct cooking over med.-high heat. Whisk vinaigrette ingredients. Brush patties on both side with oil. Grill over direct heat with the lid closed until fully cooked (165 degrees), turning once. During last 30 secs. to 1 min. of grilling time, toast buns cut side down, over direct heat. Build each burger on a bun with a patty and as much tomato vinaigrette as you like. Serve burgers warm with any remaining vinaigrette on the side.

"Once lost, now found. Eternally thankful!"

Have fun during all the Seafair activities. Keep drinking water. Apply sunblock liberally. Wear a hat.

Love,

MM

Reuben Burgers

New York deli meets backyard bbq in these juicy treats!!!
(serves 4)

Patties:
1 lb. ground chuck (80% lean)
4 oz. pancetta or lean smoked* uncured* bacon
2 t. whole grain mustard
1 t. granulated onion
1/2 t. granulated garlic or Johnny's Garlic Seasoning*
Kosher salt
Freshly ground pepper

Dressing:
1/2 cup light* mayo.
2 T. sour cream or plain Greek yogurt*
1&1/2 T. ketchup
2 t. prepared horseradish
1 t. Worcestershire sauce
1 t. minced fresh dill
1 clove of garlic, minced
1/4 t. white wine vinegar

Assembly:
8 slices of rye, marble rye* or pumpernickel bread
2 T. unsalted Kerrygold* butter
8 sliced aged* Swiss cheese, each about 1 oz.
1 cup refrigerated*(do not get canned*) sauerkraut, drained

Mix patty ingredients, including 1/2 t. salt, and 1/4 t. pepper; gently form 4 patties with a shallow indentation in the middle. Prepare grill for direct cooking over med.-high heat (or turn on your broiler*). Mix dressing ingredients, adding 1/8 t. salt and pepper. Season patties with S&P; grill with lid closed, 9-11 mins., turning once. Brush one side of each bread slice with butter; place on grill, buttered side down. Spread unbuttered side with dressing. Build each burger with a bread slice (dressing side up), 1 slice of cheese, a patty, another slice of cheese, sauerkraut, and a second bread slice (dressing side down). Place over direct med.-high heat; close lid. Cook until toasted, about 4 mins., turning once.

"I was always fascinated by people who are considered completely normal, because I find them the weirdest of all." ~ Johnny Depp

Have FUN today. Stay cool and HYDRATED. Drink electrolyte water!!!!

Love,

MM

Fried Green Tomatoes

I ordered some green tomatoes (which are just unripe) from Jubilee Farms last week, and get to pick 'em up today at the Kirkland Farmers' Market. SO excited to make these!!!!
(serves 4)

4 large green tomatoes
2 eggs
1/2 cup 2%* milk
1 cup all-purpose flour
1/2 cup cornmeal (I just picked up white* cornmeal)
1/2 cup Panko* bread crumbs
2 t. coarse kosher salt
1/4 t. freshly* ground pepper
1 qt. veggie. oil for frying
Plain Greek yogurt* mixed with dill*, for serving

Slice tomatoes 1/2" thick. Discard the ends. Whisk eggs and milk together in a med.-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs, and S&P on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in cornmeal mixture to completely coat both sides. In a large cast iron skillet, pour oil (enough so that there is 1/2" of oil in the pan), and heat over med. heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry on the other side. Drain on paper towels. Serve with a side of the dill yogurt.

"Set a high standard".

Love,

MM

Southwestern Bronco Burgers with Smoked Mozzarella and BBQ Sauce

Wait'll you sink your choppers into this one!!
(serves 4)

Patties:
1&1/2 lbs. ground chuck (80% lean)
1 t. ground cumin
1 T. chili powder
1 t. onion powder
1 t. kosher salt
1/2 t. freshly ground pepper

Assembly:
4 slices smoked mozzarella cheese
4 onion* or potato* hamburger buns, split
3/4 cup bbq sauce (I like Stubbs*)
4 thin slices sweet onion
16 dill pickle chips

Mix patty ingredients; gently form 4 patties of equal size, each about 3/4" thick. With your thumb or back of a spoon, make a shallow indentation about 1" wide in center of patties to prevent them from forming a dome as they cook. Refrigerate patties until ready to grill (or broil*). Prepare grill for direct heat cooking over med.-high heat. Grill patties with lid closed, until cooked to med. doneness, 8-10 mins., turning once. During last 30 secs. to 1 min. of grilling time, place a slice of the cheese on each patty to melt, and toast buns, cut side down, over direct heat (you can brush cut sides with melted butter, if desired*). Build each burger on its bottom bun with bbq sauce, an onion slice, a patty, and pickles. Serve with savory baked beans* and Lay's Potato Chips*.

"First we make our habits; then our habits make us."

Have FUN today!! The heat is coming back, so stay hydrated and walk slowly.

Love,

MM

Tiny Cardamom Orange Cookies

These are so small and tasty that I'll bet you eat 'em by the handful!
(makes 80 cookies)

1/2 cup sugar
1 t. orange zest
1/4 t. ground cardamom
1/2 cup Kerrygold* butter, softened
1 large egg
1 t. vanilla extract
1 cup flour
1 T. chopped salted pistachios, or toasted sesame seeds (optional)
3 sheets of parchment paper

Preheat oven to 375. In a med. bowl, thoroughly blend sugar and orange zest, then blend in cardamom. Add butter and beat with a mixer until light and fluffy. Beat egg and vanilla into sugar-butter mixture. On low speed, mix in flour. Line 3 baking sheets with parchment paper. Drop batter onto sheets using a level teaspoon measure. Top each cookie with a pinch of seeds or nuts, if you like. Bake until crisp and brown at the edges, 10-12 mins. Transfer cookies to a cooling rack and let cool completely.

"Today, and every day, revel in all of your possibilities."

And, have FUN!!!!

Love,

MM

Carrot Salad with Red Quinoa and Chickpeas

One more healthy picnic salad (and now I am finally caught up!!).
(serves 6-8)

1/2 cup red or regular quinoa
1/2 cup freshly squeezed* lemon juice
3 T. EVOO
1&1/2 t. kosher salt
1 t. Sugar in the Raw*
4 med. rainbow or regular carrots (I use "organic"), about 12 oz. total, peeled and thinly sliced
1 can (15 oz.) chickpeas, drained and rinsed

Rinse quinoa well and cook according to package instructions (I cook mine in low sodium chicken
broth). Spread on a rimmed baking sheet to cool. Meanwhile, whisk lemon juice with oil, salt, and sugar in a large bowl. Add carrots and toss to coat. Mix in cooled quinoa and chickpeas, then transfer salad to a lidded container. Serve at room temp.

It is National Crème Brulee day!!! So, you know what you must do...............YUMOLA.

Love,

MM

Picnic Meze

While we are talking about using Zaatar and Green Sauce, here is another one for both.
(serves 8)

3/4 lb. small whole lettuces, such as Little Gem (picnic tip: roll lettuce in a towel, enclose in a plastic
     bag, and stash at the top of the cooler so it won't get crushed. Add the sauce to the hummus at the
     picnic)
8 large hard-cooked eggs, peeled and halved
3 large Persian cucumbers or 1/2 English cucumber, cut into spears
1/2 cup black or green olives, such as kalamata
About 10 oz. Turkish simit (sesame ring bread), soft lavash, or other bread such as focaccia or
    ciabatta
1/2 pt. roasted garlic* hummus
Classic Zaatar (see previous blog entry)
Spicy Green Sauce "   "     "    "     "

Cut lettuces lengthwise through core into 1&1/2" wide pieces. Rinse well and pat dry. Set out all ingredients on a cutting board, including zaatar and green sauce for seasoning. Swirl hummus with a spoon, making indentations; spoon about 2 T. green sauce into indentation, then swirl a little more.

"The worst person to be around is someone who complains about everything, and appreciates nothing."

Love,

MM

Roasted Pepper, Feta, and Lamb Filo Pie

If you are a lamb lover (like me), this pie is for YOU!!
(Serves 8)

For the Pie:
2 each red and yellow bell peppers, seeded, stemmed, and cut lengthwise into 1&1/2" slices
1 red onion, cut in half lengthwise and sliced crosswise 3/4" thick.
1/4 cup EVOO, divided
2 T. plus 1&3/4 t. Classic Zaatar (recipe follows), divided
1/2 lb. ground lamb
1 sweet* onion, finely chopped
1/2 lb. thawed frozen filo dough (13x17" sheets)
1/4 cup Kerrygold* butter, melted
8 oz. cream cheese, room temp.
1/2 cup crumbled feta cheese
Cilantro sprigs
Spicy Green Sauce, recipe follows (optional)

Classic Zaatar:
(makes 1/3 cup)
1 T. kosher salt
2 T. ground sumac
2 T. toasted sesame seeds
2 T. dried lemon* thyme (I grow this on my farm!!)

Combine all in an airtight container.

Spicy Green Sauce:
(makes 1&3/4 cups)
2 garlic cloves
1 med. jalapeno (if you want to cut the spice, remove the pith and seeds - wear gloves*)
1&1/2 cups packed flat leafed parsley
1&1/2 cups cilantro sprigs
1/2 cup water
1/2 cup EVOO
1 T. lemon juice
1/2 t. ground cumin
1/2 t. kosher salt
1/8 t. ground cardamom

Whirl together in a food processor til coarsely pureed. Add more salt, to taste

To Make the Lamb Pie: Preheat oven to 450. On a rimmed baking sheet, toss peppers, red onion (separating pieces), and 3 T. oil to coat. Sprinkle with 1 T. zaatar. Roast veggies, stirring once, until tender and blackened at edges, 30 mins. Set aside. Reduce oven to 375 and set a rack on bottom rung.
Meanwhile, cook lamb and 1 T. zaatar with remaining 1 T. oil in a large frying pan over med.-high heat, breaking into pieces, until brown, 5-6 mins. With a slotted spoon, transfer meat to a bowl. Saute onion and 1 t. zaatar in a pan for 3 mins. Reduce heat to med. and cook until onion is golden, 8-10 min. more. Stir in lamb. Unroll filo on a work surface and trim to a 13" square; saves scraps for other uses. Move filo stack to the side and drape with a damp towel. Lay 1 sheet flat in center of work surface and lightly brush with butter, being sure to get corners. Lay a second sheet on top, offsetting corners like you're moving a hand 2 hours forward on a clock; brush with butter. Repeat, rotating each sheet to use all of filo and all but 1 T butter. Gently ease stack into a 10" pie pan (preferably glass), snugly fitting bottom into corners and letting edges overhang. Drape with damp towel. Beat cream cheese in a bowl with a mixer until very smooth. Stir in feta. Drop spoonfuls into pie pan and gently spread to cover bottom of filo. Evenly arrange lamb, then pepper mixture on top. Gently fold edges of filo over filling flush with rim of pan, loosely pleating, to partially cover peppers. Re-melt remaining 1 T. butter if necessary, brush over filo rim, and sprinkle with remaining 3/4 t. zaatar. Bake on bottom rack until filo is crisp and deep golden, about 40 mins. (in a glass dish, underside should look golden). Let cool at least 15 mins. Eat warm or at room temp., topped with cilantro sprigs, cut into wedges and serve with green sauce. I think a wedge salad would go well with this*.

"No matter where you are or what you're doing, there is always someone praying for you."

Have FUN today!!!!

Love,

MM

Lightened-Up Crunchy Coleslaw

This one cuts back on the mayo. by swapping heavy cream for sour cream, and the horseradish adds a little zip!
(serves 8)

1/4 cup light* mayo.
1/4 cup sour cream or plain Greek yogurt*
2 T. white wine vinegar
Kosher salt and freshly* ground pepper
3 T. prepared horseradish, squeezed of excess liquid
1/4 sweet onion, finely chopped
1/4 cup fresh dill, roughly chopped
1/2 small red cabbage (about 8 oz.), cored and chopped
1/4 small green cabbage (about 8 oz.) cored and chopped
2 Kirby or Persian* cucumbers, (about 8 oz. cut into 1/4" pieces
2 stalks celery, cut into 1/4" pieces
1 Granny Smith apple, cored and cut into 1/4" pieces
1/2 cup walnuts, toasted and chopped

In a large bowl, whisk together mayo., sour cream, vinegar, and 1/2 t. each S&P. Stir in the horseradish and onion, then the dill. Add the cabbages, cucumbers, celery and apple and toss to coat. Fold in the walnuts. Chill, covered.

"Don't give up on the people you love. Your patient love and faithfulness may be exactly what they need to make a complete turnaround."

Praise the Lord, oh my soul!! Today and every day.

Love,

MM

Steamed Mussels with Tomato and Chorizo Broth

An easy one pot delight!!
(serves 4)

2 oz. dried Spanish chorizo, casing removed, thinly sliced
2 T. EVOO, plus more for drizzling
3 garlic cloves, crushed
1 t. fennel seeds, crushed
1 pint cherry tomatoes, halved
3/4 cup good* dry white wine
Freshly ground pepper
4 lbs. mussels, scrubbed, debearded
4 thick sliced country-style bread, toasted
1 T. chopped fresh tarragon
2 T. chopped fresh lemon* parsley

Heat chorizo and 2 T. oil in a large heavy pot over med., stirring occasionally, until chorizo begins to brown and crisp, about 4 mins. Add garlic and fennel seeds and cook, stirring, until fragrant, about 1 min. Add tomatoes and wine and bring to a simmer; season with pepper. Cook until reduced by 3/4, 6-8 mins. Discard any mussels that don't open Drizzle toast with oil. Serve mussels topped with herbs with toast alongside.

"Remember: Plot is no more than footprints left in the snow after your characters have run by on their way to incredibly destinations."

Have FUN - and Happy Friday!!!

Love,

MM

Greek Chicken Kabobs

Who doesn't like a great kabob??
(serves 4)

1 lb. boneless, skinless chicken breasts or thighs, cut into 1" chunks
1 small zucchini, cut into 1" chunks
2 bell peppers (your choice of color), seeded and cut into 1" chunks
1/2 small eggplant, cut into 1" chunks (optional)
1/2 red onion, cut into chunks
2 cloves of garlic, minced
1/4 cup freshly squeezed* lemon juice
3 T. EVOO
2 t. dried oregano
2 t. dried mint
2 t. dried dill*
Kosher* salt and freshly ground* pepper, to taste
Wooden skewers, soaked in water*

In a large bowl or resealable bag, combine all ingredients (except wooden skewers, ha ha*)
Marinate at room temp. for 30 mins. or in the fridge overnight. Heat a grill or grill pan over med. heat. Soak the skewers in water for at least 15 mins. Thread chicken, alternating with veggies, onto skewers. Discard remaining marinade. Grill, turning occasionally, until chicken is cooked through, about 10 mins. Serve with tzatziki sauce, some warm pita bread, and a Greek salad with fresh lemon* mint.

"When you talk, you are only repeating what you already know. But, if you listen, you may learn something new." ~ Dalai Lama

Have FUN out there today!!! Savor EVERYTHING.

Love,

MM

Strawberry Shortcake Scones

Ricotta makes these extra-tender and Oh SO Tasty!!!!
(makes 12)

1 cup chopped fresh strawberries
2&1/2 cups plus 1 T. all-purpose flour
3 T. Sugar in the Raw*
1 T. baking powder
1/4 t. sea* salt
6 T. Kerrygold* butter
1 egg lightly beaten
3/4 cup whole milk ricotta cheese
1/4 cup whipping cream
Coarse sugar for sprinkling

Preheat oven to 400. In a small bowl, toss together strawberries and the 1 T. flour. In a large bowl, combine the 2&1/2 cups flour, sugar, baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture; set aside. In a med. bowl, combine eggs, ricotta, and whipping cream. Add egg mixture all at once to flour mixture. Add strawberries. Using a fork, stir just until moistened. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for 10-12 strokes or until dough is nearly smooth. Pat dough into a 10x4" rectangle. Cut in half lengthwise and in sixths crosswise to make 12 rectangle. Place rectangles 2" apart on an ungreased baking sheet. Brush rectangles with additional whipping cream. Sprinkle with coarse sugar. Bake 15-18 mins. or until golden brown. Remove scones from baking sheet. Serve warm.

"I don't need therapy, I just need to bang on my drums!!"

Have FUN today!!!!

Love,

MM

                

Island Slaw

With all this the heat, recipes that sound cool and refreshing are the ones that grab my attention right now. This one fits that bill, and it is easy peasy!!
(serves 8)

1/4 cup apple cider vinegar
2 t. Sugar in the Raw*
1 t. grated orange zest
1/2 t. kosher* salt
Freshly ground pepper*
2 pkgs. (8 oz. each) fresh-cut coleslaw mix with carrots and red cabbage (or make your own*)
1 mango, seeded, peeled, and thinly sliced
Half of 1 red pepper, cut into thin strips
4 scallions, thinly sliced
1/4 cup chopped fresh cilantro

In a large bowl, whisk together vinegar, oil, sugar, zest, and S&P. Add the rest of the ingredients; toss until coated. Chill and serve with a smile. This salad would go really well with any kind of grilled meat, chicken, or fish*.

"No matter where you are or what you're doing, there is always someone praying for you."

Have FUN today, accomplish ALL of your "to do" list, then give yourself a well deserved treat!!!!

Love,

MM

Pan Bagnat with Fennel

They say this sammie gets better and better the longer it sits, so assemble after breakfast and eat it when you've worked up an appetite!!
(serves 4)

Fennel and Olives:
1/2 fennel bulb, very thinly sliced
1/2 cup mixed pitted olives, chopped
1/4 cup EVOO
3 T. white wine vinegar
2 T. chopped drained capers
1/4*-1/2 T. crushed red pepper flakes
Kosher salt and freshly ground pepper

Assembly:
1 Persian or 1/4 English hothouse cucumber, thinly sliced
2 6.7 cans olive oil-packed tuna, drained
Kosher salt and freshly ground pepper
1 12" long ciabatta loaf, halved lengthwise
3 hard-boiled large eggs, peeled and sliced
2 cups arugula

To make Fennel and Olives: Toss fennel, olives, oil, vinegar, capers, and red pepper flakes in an airtight container or resealable plastic bag; season with S&P. This may been made 2 days ahead; covered and chilled.

Assembly: Toss fennel-olive mixture and cucumber and tuna in a med. bowl: season with S&P. Let sit, tossing occasionally, 10 mins. Scoop out inside from top half of bread; discard or save for a snack with EVOO and red wine vinegar*. Layer bottom half of bread with tuna mixture, then top with eggs and arugula. Close up sammie. Place a large heavy skillet or pot on top of sandwich to weigh it down and let sit at room temp., turning once, until evenly pressed, about 2 hours. Or you can wrap it tightly in plastic wrap before you press it. Slice pan bagnat into wedges just before serving. I would offer Lay's Original Potato Chips* with this, and some cold red grapes to accompany.

"God is the only reason I have made it this far." Amen to that!!!!!!

Have FUN today and Keep drinking water.

Love,

MM

Cheesy Broccoli Muffins

I don't usually eat muffins (too sweet), but this savory version I saw on Facebook caught my eye! They'd be great for a brunch.
(makes 1 dozen)

1&1/2 cups all-purpose flour
1&1/2 cups sharp cheddar cheese
1 cup 2%* milk
1 cup cooked broccoli, finely chopped
1/4 cup (1/2 stick)unsalted Kerrygold* butter, melted
1 large egg
2 T. sugar
2 t. baking powder
1/2 t. sea* salt

Preheat oven to 375 and lightly grease muffin tray (or mini muffin tray*) with butter or non-stick spray. In a large bowl or mixer, combine flour, sugar, baking powder, and salt. In a separate bowl, whisk together milk, melted butter, and egg;  pour mixture into dry ingredients. Mix everything together until incorporated, then fold in the cheese and chopped broccoli. Pour muffin batter into the tin, then place in the oven. Bake for 21-24 mins. or until toothpick inserted in the center comes out clean. Remove from oven and let cool 5 mins. before serving.

"Praise is the song of a soul set free."

Love,

MM

Butterflied Trout with Spicy Lettuce, Celery, and Herbs

"If you have any doubts about your fish cooking skills, put an end to them by using a nonstick skillet!"
(serves 4)

1/2 jalapeno, with seeds, very finely chopped (wear gloves, and remove seeds and pith,
     if desired*)
1 T. finely grated lime zest
1 t. finely grated orange zest
Kosher salt
1 small shallot, thinly sliced into rings
1/4 cup fresh range juice
3 T. fresh lime juice
1 T. fish sauce (nam pla or nuoc nam)
1 T. Ponzu Citrus Sauce* or low sodium* soy sauce
Freshly ground black pepper
2 14-16 oz. whole butterflied rainbow trout
2 T. veg oil
4 Little gem, butter lettuce, or romaine hearts, leaves separated
2 celery stalks, preferably with leaves, leaves reserved, stalks thinly sliced on a diagonal
1 cup cilantro leaves with tender stems
1/2 cup mint leaves
Lemon wedges*

Using the side of a chef' knife, mash jalapeno, lime zest, and orange zest with a pinch of salt on a cutting board to a paste. Transfer to a med. bowl and mix in shallot, OJ, lime juice, fish sauce, and Ponzu. Season dressing with S&P. Season trout with S&P. Heat 1 T oil in a large skillet over med.-high. Cook 1 trout, skin side down, until golden brown and crisp, about 4 mins. (flesh will be nearly cooked through). Remove from heat, turn fish and let sit until cooked through, about 1 min. more. Transfer trout to a platter. Wipe out skillet; repeat with remaining trout and 1 T. oil. Toss lettuce, celery, celery leaves, cilantro, mint, and 3 T. dressing in a large bowl; season with S&P. Top trout with salad and spoon on remaining dressing. Serve with lemon wedges.

" A moment of patience in a moment of anger saves you a hundred moments of regret."

Have FUN today. Play and Laugh OUT LOUD!!!

Love,

MM

Raspberry Cornish Game Hens*

Sounds YUMOLA to me!!
(serves 2)

2 Cornish game hens*
1 12 oz. jar seedless raspberry preserves
3 T. raspberry vinegar or red wine vinegar
1 t. Dijon mustard
1 T. freshly squeezed lemon juice*
2 T. minced garlic* chives

Wash and pat dry game hens (remove giblets!!*). In a small saucepan, mix together raspberry preserves, vinegar, lemon juice, and mustard. Bring to a boil. Lower heat and simmer 2 mins. Cool. Put the hens in a large zip lock bag and pour marinade (saving a little for basting) over them. Seal and refrigerate for at least 2 hours. Place hens on a rack in a roasting pan in the oven (preheated to 350), and sprinkle with the chives. Baste with marinade a few times during the cooking process. Or you can do these on a rotisserie or on the grill over indirect eat, covered. Roast or grill at least an hour or until an instant read thermometer reads 160. Let rest 10 mins. before serving. I think a crisp wedge salad and a warm baguette would go very nicely with these hens. Dine al fresco!!

Self help:

"How to stop time: kiss
 How to travel in time: read
 How to escape time: music
 How to feel time: write
 How to release time: BREATHE"

Have FUN and Happy Friday!!!!

Love,

MM

Lime and Grapefruit Daiquiri Ice Pops

More heat is headed our way.............................wouldn't it be great to pull one of these out of the freezer?!!
(makes 10-12 pops)

3/4 cup fresh lime juice
1&1/4 cups Sugar in the Raw*, divided
1/2 cup white rum, divided
1&1/2 cups fresh grapefruit juice
12 3 oz. ice-pop molds
12 flat wooden sticks

Combine lime juice, 3/4 cups, 3/4 cup sugar, 1/4 cup rum, and 1&1/2 cups water in a pitcher or large measuring glass. Stir to dissolve sugar and pour into half of ice-pop molds, dividing evenly. Combine grapefruit juice, remaining sugar, rum, and 3/4 cups water in a clean pitcher or large measuring glass. Stir to dissolve sugar and pour into remaining ice-pop molds, dividing evenly. Freeze ice pops 1 hour. Insert sticks and freeze until ice pops are solid, at least 4 hours. Can be made 2 weeks ahead. Keep frozen.

"Life's too short to wear boring clothes."

Love,

MM

Cauliflower Gratin with Shallots, Leeks, Ham, and Gruyere

Again, this is one of those dishes I want right now!! Great for a pot luck or family reunion.
(serves 12)

Bread-Crumb Topping:
4 slices white sandwich bread, each slice torn into quarters
2 T. kerrygold* unsalted butter
1/4 t. sea* salt
1/8 t. freshly* ground pepper

Filling:
Sea* salt
4 qts. of water
2 large heads of cauliflower (about 3 lbs.), trimmed into 3/4" florets
4 T. unsalted Kerrygold* butter
2 med. shallots, minced (about 4 T.)
6 small leeks, halved lengthwise, using white and light green parts only, and rinse well; slice
     crosswise into 1/4" pieces (about 2 cups)
12 oz. ham steak, cut into 1/2" cubes (about 2 cups)
2 garlic cloves, minced
2 T. unbleached all-purpose flour
3 cups heavy cream
Pinch of freshly grated nutmeg
Pinch of cayenne pepper or smoked* paprika*
1/4 t. kosher* salt
1/4 t. freshly* ground black pepper
2 t. minced fresh lemon* thyme leaves
1 cup plus 2 T. grated Gruyere cheese, Parmesan, or sharp cheddar

For the topping: Pulse all ingredients in a food processor until mixture resembles coarse crumbs, about ten 1 sec. pulses; set aside.

For the filling: Adjust oven rack to middle position; heat to 450. Bring 4 qts. of water to a boil in a Dutch oven or stockpot over high heat. Add 1 T. salt and cauliflower; cook until outsides are tender but insides are still slightly crunchy, 3-4 mins. Drain cauliflower in colander and rinsed under cold running tap water until cool or plunge into an ice bath*. Drain well. Heat butter in large skillet over med. heat.; when foam subsides, add shallots, leeks and ham, and cook until the onions are softened, about 2 mins.  Add garlic and cook until fragrant, about 30 secs. Stir in flour until combined, about 1 min. Whisk in cream and bring to a boil. Stir in nutmeg, cayenne, 1/4 t. kosher* salt, pepper, thyme, and the cheese until incorporated. Off heat gently stir in the cauliflower until evenly combined. Transfer mixture two  8" baking dishes. Sprinkle remaining cheese over surfaces, then sprinkle evenly with bread crumb topping. Bake until golden brown and sauce is bubbling around edges, 10-12 mins. Serve immediately.

"No one can see their reflection in running water. It is only in still water that we can see."

Have FUN today!!!!!!!!!!!!!!!!

Love,

MM

Grilled Chicken, Bacon, and Peppers with North Carolina-Style Vinegar Sauce

The aroma from this one wafting about the "hood" will have your neighbors want to come borrow a cup of sugar to get the recipe (and beg for a plate!!).
(serves 8)

1 cup cider vinegar
1 Sugar in the Raw*
2 T. water
1/4 t. crushed red pepper flakes
Kosher salt and freshly ground pepper
4 bell peppers (red, yellow, orange, or a combo.)
1 T. EVOO
8 med. chicken thighs (about 2 lbs. 4 oz. total)
1 lb. smoked uncured* thick cut bacon (about 12 slices)
Buttermilk biscuits* or hush puppies for serving

Heat grill to med.-low heat. In a measuring cup or bowl, combine the vinegar, water, sugar, crushed pepper, 3/4 t. salt and a pinch of black pepper. In a large bowl, toss the peppers with the oil and 1/2 t. each salt and pepper. Place the chicken on the grill bone-side down and cook, covered, for 12 mins. Place the bacon and peppers on the grill and cook, covered, turning the chicken, bacon and peppers occasionally until the peppers are tender, the bacon is nearly crisp, and the chicken is cooked through, 10-15 mins. more. Cut the bacon in half and transfer to a platter along with the chicken and peppers. Spoon the vinegar mixture over the top. Serve with warm biscuits and honey or hush puppies.

"Either they like you or they don't. Never try to convince someone of your worth. If a person doesn't appreciate you, they don't deserve you. Respect yourself and be with people who truly value you."

Have FUN today!!!

Love,

MM

Summer Minestrone Soup

You can have a bowl of this savory goodness tonight, and the preserve the summer's freshest produce by freezing a batch for later.
(serves 8)

2 T. EVOO
2 cups thinly sliced leeks, white and light green parts only (about 2 leeks)
1 cup thinly sliced organic* carrots (they are sweeter, I have found*)
1 cup thinly sliced celery
2 large garlic cloves, minced
2 T. tomato paste
8 cups unsalted chicken stock
1 can (14.5 oz.) unsalted fire roasted* diced tomatoes, undrained
1 can (14.5 oz.) unsalted cannellini beans, rinsed, drained, and divided
2 cups chopped yellow squash
2 cups chopped zucchini
1 cup chopped red bell pepper
1 cup fresh green beans, cut into 1" pieces
1/2 cup uncooked ditalini pasta
3/4 t. kosher salt
1/2 t. freshly* ground black pepper
5 oz. kale or spinach*, stemmed and chopped
1/4 cup homemade or refrigerated pesto
2 oz. freshly grated Parmesan cheese (about 1/2 cup)

Heat a large Dutch oven over med. heat. Add oil; swirl to coat. Add leek, carrot, celery, and garlic; cover and cook 5 mins., stirring occasionally (do not brown). Add tomato paste; cook 2 mins. stirring constantly. Add stock and tomatoes; bring to a boil. Reduce heat to low, and simmer 15 mins. Place 1 cup cannellini beans in a small bowl; mash with a fork. Add mashed beans, remaining cannellini beans, squashes, bell pepper, green beans, pasta, S&P to pan. Increase heat to med.; cook 10 mins. Stir in kale; cook 2 mins. Place 2 cups of soup in each bowl. Top each with 1&1/2 t. pesto and 1 T. Parmesan. To freeze: Cool soup completely. Freeze flat in a large zip lock plastic freezer bag.

"Enjoy the little things, for one day you may look back and realize they were the big things."

Have FUN today!!

Love,

MM

Aloha Pork Baby Back Ribs

"Mango chutney and Sriracha add a sweet 'n spicy kick to these tender ribs!"
(serves 8)

3/4 cup balsamic* ketchup
3/4 cup light brown sugar
3/4 cup Major Grey's mango chutney, from a 9 oz. jar
1 T. plus 1/4 cup Ponzu Citrus Sauce* or low sodium soy sauce
1/4 cup apple cider vinegar
1/8*-1/4 cup Sriracha sauce
2 t. garlic powder
2 slabs pork baby back ribs, each about 3 lbs.
4 (1/2" thick) slices of fresh pineapple
1 T. EVOO
Scallion curls for garnish
Pile o napkins*

Prepare grill for direct and indirect cooking over med. heat. For sauce: In a pot combine ketchup, brown sugar, chutney, 1 T. Ponzu, vinegar, and 2 t. Sriracha; bring to a boil over med.-high heat. Cook over med. low, stirring occasionally, until slightly thickened, 5-7 mins. Cool; reserve. Combine remaining 1/4 cup Ponzu and Sriracha with garlic powder; brush over all sides of ribs. Place ribs, meaty side down, over direct heat on grill; grill, turning once, until browned, 5-10 mins. per side. Move ribs to indirect heat side of grill. Cover; grill 15 mins. Turn ribs over; cover and grill until tender, 1 hour and 45 mins. to 2 hours., brushing with 1/2 cup sauce several times during last 15-20 mins. of cooking time. After removing ribs from grill, brush pineapple with oil. Place over direct heat; grill, turning once, until lightly browned with grill marks, 1-2 mins. per side. Cut each slice into quarters. Serve ribs with pineapple and remaining sauce. Garnish with scallion curls.

No grill option: Preheat oven to 325. Place ribs on large foil-lined rimmed baking sheet. Bake uncovered, without turning, 2 hours or until tender, brushing with sauce several times during last 15-20 mins. of cooking time. Broil pineapple slices 1-2 mins. per side.


"Hugs can cure depression, and loneliness. They also increase security, trust, and self-esteem. Plus they're free."

Love,

MM

Frosted Lemonade Milkshake!!

Just the ticket...............
(makes 2 servings)

1 cup freshly squeezed lemon juice
1/2 cup sugar
2&1/2 cups water
2 cups vanilla bean* ice cream
Lemon slices

Add lemon juice and sugar to a large pitcher. Stir until sugar is dissolved. Add water; stir until well mixed. Refrigerate at least 1 hour to chill. Add chilled lemonade and ice cream to a blender; cover and blend until smooth. Garnish glasses with lemon slices.

"To argue with a person who has renounced the use of reason is like administering medicine to the dead." ~ Thomas Paine

Love,

MM

Seared Cod with Potato and Chorizo Hobo Packs with Pumpkin Seed-Lime Butter

This one is great for camping (make it your first night in while fish is freshest*), or you can do it at home in your oven or outside grill.
(serves 4)

Pumpkin Seed-Lime Butter:
2 T. chopped salted, roasted pumpkin seeds (pepitas - I found these at a Mexican grocery store)
1 T. chopped fresh chives
1/2 t. finely grated lime zest
1 T. fresh lime juice
4 T. (1/2 stick) unsalted Kerrygold* butter, room temp.
Kosher salt and freshly ground pepper

Hobo Packs:
1&1/2 lb. fingerling potatoes
2 oz. dried Spanish chorizo, casings removed, chopped
2 T. EVOO
Kosher salt and freshly ground pepper
Heavy Duty Foil - 4 12"squares

Cod:
4 6-oz. skinless cod fillets
2 T. veg. oil
Kosher salt and freshly ground pepper
Lemon wedges*, for serving

For the pumpkin butter: Mix pumpkin seeds, chives, lime zest, and lime juice into butter in a small bowl; season with S&P. Transfer to parchment paper and roll into a log or scrape into an airtight container; cover and chill. This can be made 3 days ahead at home.

Assembly: Prepare campfire for med.-high heat. Lay out the 4 squares of foil. Divide potatoes and chorizo among squares; drizzle with olive oil and season with S&P. Fold edges up and over to create packets; pinch edges closed. Cook on grill until potatoes are tender, 25-35 mins. Heat veg. oil in a large skillet (cast iron is best*) on camp stove over med.-high. Season cod with S&P, and cook until underside begins to brown, about 4 mins. Turn; cook just until cooked through, about 2 mins. Top with pumpkin seed butter. Open packets and top veggies with cod; spoon any butter left in pan over. Serve with lemon wedges.

"In every desert, God has an oasis of grace."

Have FUN today!!!!

Love,

MM

Sassy Southern Cobb

I want this right now!!!!!!!!!!!!!!!
(serves 6)

2 cups gemelli pasta
1/2 cup Greggs Ranch* or light ranch
3/4 cup Stubbs* bbq sauce, divided
2 cups rotisserie* chicken breast and thigh*, diced
6 slices hickory smoked uncured* bacon, cooked and crumbled
3 hard-boiled eggs, sliced
2 avocados, peeled, seeded, and diced
1 small red or sweet onion, diced
7 oz. charred* corn, or 1 can, drained
1 can black eyed peas, drained and rinsed*

Prepare pasta as package directs. In a bowl, toss pasta with ranch and 1/2 cup bbq sauce, then arrange on platter. In the same bowl, toss chicken with remaining bbq sauce. Place chicken and last 6 ingredients in rows over pasta.

"Today, you can say Yes to something that makes you happy and No to something that does not."

And, you can choose to be happy and have FUN - Happy Friday, Dear Readers!!!

Love,

MM

Wild and Brown Rice Citrus Salad with Cranberries

Here's a zippy one that uses no mayo. - so perfect for summer picnics and outings!!
(serves 4)

1 cup combined wild and brown rice
1/2 cup dried cranberries
3/4 cup pecans, toasted and chopped
2 green onions, finely sliced
2 T. apple cider vinegar
2 T. EVOO
2 T. honey
2 T. fresh orange juice
3/4 t. orange zest
Freshly ground pepper, to taste
Pinch of kosher* salt

Cook rice as per directions and cool in the fridge. Combine liquid and pour over rice. Add rest of ingredients; stir to mix well. Chill.

"Life has knocked me down a few times. It has shown me things I never wanted to see. I have experienced sadness and failures. But one thing is for sure, I ALWAYS get back up."

Have FUN today!!!

Love,

MM

Grilled Pineapple (or Banana) Napoleons with Coconut Caramel Sauce

"The most delish, delicate, divine dessert!!"
(serves 6)

Coconut Caramel Sauce:
1/2 cup light brown sugar
1 cup unsweetened coconut milk

Grilled Pineapple Napoleons:
4 frozen phyllo sheets, thawed
Veg. cooking spray
2 t. Sugar in the Raw*
1 fresh pineapple cut into wide slices (use only fresh) or 3-4 bananas, peeled and cut lengthwise
     then in half*
Cinnamon sugar mix
Home made whipped cream or Reddi Whip

For Caramel Sauce: Combine the sugar and coconut milk in a heavy saucepan. Bring to a boil over med. heat, whisking to dissolve the sugar. Simmer briskly until thick, golden and very flavorful, about 5 mins. or so, whisking often. Remove the pan from the heat and let the sauce cool to room temp.

For the Napoleons: Place 1 phyllo sheet on a flat work surface. Coat with cooking spray, and sprinkle evenly with 1/2 t. sugar. Top with 1 phyllo sheet; coat again with cooking spray, and sprinkle with 1/2 t. sugar. Cut phyllo stack into thirds lengthwise; cut each in half, creating 6 even rectangular stacks. Repeat procedure with remaining phyllo sheets, cooking spray and 1 t. sugar.

Grill phyllo stacks, uncovered, over med.-low heat, 1-2 mins. on each side or until lightly browned. Set aside. Next sprinkle the cinnamon sugar mixture on both sides of the pineapple or banana slices. Grill on med. heat until warmed through, softened, and there are grill marks*. Remove from grill on to a plate and get ready to assemble the napoleons. Place 1 phyllo stack on each of 6 serving plates; top with the grilled fruit. Drizzle caramel sauce evenly on top. Top each with another phyllo stack. Finish with a dollop of whipped cream and drizzle with more caramel sauce. Serve immediately.

"Today you can reach for a dream and start making it come true!"

Love,

MM

Philly "Cheese Steak" Penne Toss

This one has back yard or balcony dining written all over it!!
(serves 6)

1 lb. sirloin steak
1 large red bell pepper, cut into small strips*
1 large yellow bell pepper, cut into small strips*
1 large sweet* onion, sliced
1/2 cup steak marinade (they suggested Lawry's), divided
2 cups penne pasta, cooked, drained, and rinsed under cold water*
1/4 cup oil and vinegar dressing
2 cups baby arugula
1 cup shredded mozzarella

In a greased skillet (or grill*) over med.-high heat, cook steak 8 mins., turning once. Let sit 10 mins. before slicing. In the same skillet, cook peppers and onions in 2 t. steak marinade 5 mins. or until tender. In a bowl toss pasta with remaining marinade, dressing, arugula, peppers and onions, then arrange on platter. Top with steak and cheese.

"I've learned.....that when you harbor bitterness, happiness will dock elsewhere."

Have FUN and stay cool today!!

Love,

MM

Crispy Southern Fried Chicken

It is National Fried Chicken Day!!!
(serves 4-6)

1 fryer chicken, cut up, or your fav. pieces
2 T. kosher* salt
2 cups water
1&1/2-2 cups whole* milk
1 large egg
1-1&1/2 cups self-rising flour
2 t. onion powder
1/2 t. garlic powder (I would use Johnny's Garlic Seasoning*)
1/4 t. black pepper
2 t. chicken soup base (it is a moist powder)
2 t. Paul Prudhomme's Poultry Magic or other poultry seasoning
Canola oil or other non-flavored* oil for frying

In a large plastic container, dissolve the salt in the water. Remove and discard skin from chicken pieces and place them in the container. Add more water if necessary to cover chicken. Place lid on container and place in fridge for about 1 hour. Pour milk into a bowl. Add egg and beat with a fork til fairly smooth; set aside. In another bowl, add flour, seasonings and soup base; mix well with a fork. Shake water mixture off chicken and pat dry*. Dredge chicken pieces in flour mixture, then dip in milk and egg mixture. Roll in flour mixture. In a large deep iron skillet, add oil to about 1" deep. Heat to 375 degrees and add chicken. You must do this in batches of about two pieces at a time, so as not to overcrowd your pan. Cook chicken about 7-8 mins. per side or until juices run clear. Transfer chicken to serving platter. You may also use a deep fryer set at 350. Add a only a couple of pieces at a time and cook for about 15 mins. or until juices run clear.

Alternative method: Heat oven to 400. In a cast iron skillet, brown chicken in hot oil. Transfer to a broiler pan coated well with cooking spray and bake for about 20 mins.

"Rather than complain, pray!!"

Love,

MM

New England Seafood Salad

Hmmmmmmmmmmmmm, I sense a salad theme here. All I can think about.
(serves 6)

2 cups shell pasta
1/2 cup lemon-pepper marinade (like Lawry's)
1/3 cup light mayo or Greek yogurt
1 lemon, zested and juiced
1/3 cup minced scallions
1/2 cup dinced red or yello peppers
1/2 cup minced celery
1 lb. medium cooked, cleaned shrimp
8 oz. (1 cup) lump crabmeat (pick through for shells*)
8 Boston lettuce leaves
Fresh dill sprigs, for garnish*

Prepare pasta as package directs. Let cool. In a large bow, mix marinade, mayo., 1 T. lemon juice and 1 t. lemon zest. Add scallions, peppers, celery, shrimp, crab, and pasta. Toss to combine. Arrange salad over lettuce. Garnish with dill sprig.

Editor's note: going away for the weekend. Stay safe and have a great 4th of July.

Love,

MM

Tex-Mex Steak 'n' Orzo Salad

Here is a make and take WINNER:
(serves 6)

1 lb. beef flank steak
2 T. BBQ spice rub
2 cups orzo, cooked, drained and rinsed in cold water*
1 cup salsa
1/2 cup fresh cilantro, chopped
3/4 cup freshly squeezed* lime juice
1/4 cup EVOO
1 10.4 oz. can black beans, drained and rinsed*
1 cup charred* corn relish
1 cup quartered grape tomatoes
1 red onion, thinly* sliced
1 cup sliced red bell peppers
1/3 cup guacamole
1 cup shredded 4 Mexican* cheese

Coat the steak with spice rub. In a greased skillet over high heat, cook steak 8 mins., turning once. Let rest 5 mins. Slice. In a small bowl, whisk together lime juice and oil. In a large bowl, toss orzo with salsa, cilantro, and lime dressing. Arrange on platter. Layer steak and with remaining 9 ingredients.

"Humility is to make a right estimate of one's self."

Have FUN today. Stay cool.

Love,

MM

Grilled Shrimp and Sausages with Peppers and Onions

July 1st. Holy Moly. This year is flying by!! Here is another grill suggestion, and also a good camping idea.
(no serving size listed)

1 large sweet* onion, diced into 1/2" pieces
l large bell pepper, any color, diced into 1/2" pieces
1 lb. smoked sausage, sliced into 1/4" coins
20 large raw shrimp, fresh or frozen, peeled and cleaned, tail off or on - your pref.
2 t. minced garlic
1/2 t. freshly* ground pepper
1/4 t. kosher* salt
1/2 cup unsalted Kerrygold* butter
4 T. Parmigiano-Reggiano cheese, grated
5 small red* potatoes, diced into 1/2" pieces
1 small pkg. angel hair pasta (optional)
2 cups rice (optional)
Lemon wedges*

Prepare grill for med. high heat. In a disposable aluminum pan, add the butter. Place on grill and add the potatoes. Cook until fork tender then add sausage, garlic, and veggies to pan. Sprinkle with S&P. Place a sheet of foil over pan. Lift and stir occasionally. When sausage and veggies are al dente, add shrimp. Cook, uncovered, for an additional 2-4 mins. until shrimp are pink. Top with cheese. Serve, as is, or over the pasta or rice. Put a side of lemon wedges on the table.

"Expect great things From God; attempt great things FOR God."

Have FUN today, and keep drinking WATER. Check on elderly neighbors.

Love,

MM