"Best of the Fair" Corn Dogs

If ya can't get to the Fair this year, you can easily make this most iconic state fair food of all time (they debuted at the Texas State Fair in the 1940's) at home. This shortcut recipe guarantees dogs that are juicy on the inside and crisp on the outside (and you won't have to stand in line for 45 mins. like I did on Thursday!!).
(serves 8)

Veg. oil
1&1/2 cups low-fat all-purpose baking mix, such as Bisquick's Hear Smart
1&1/2 cup yellow cornmeal
2 T. Sugar in the Raw*
1/4*-1/2 t. cayenne pepper
1&1/2 cups buttermilk
8 wooden round craft sticks
8 hot dogs

In a deep pot, heat 2" of oil to 375 on a deep-frying thermometer. Meanwhile, in a shallow bowl, whisk together baking mix, cornmeal, sugar, and cayenne; stir in buttermilk until smooth. Pat hot dogs dry. Insert one stick lengthwise into each hot dog, leaving 1" to use as a handle. Holding hot dog by handle, dip and swirl into batter until well covered. Let excess drip off. Carefully add hot dogs to hot oil 2-3 at a time; cook turning if necessary, until golden brown on all sides, about 3 mins. Using tongs, remove from oil and drain well on paper towels. Serve with yellow mustard and ketchup.

"Most of the shadows of this life are caused by our standing in our own sunshine." ~ Ralph Waldo Emerson.

Love,

MM

Frozen Peach-Strawberry Shortcake Pie

This sweet treat has only 6 grams of fat. And, will be WELL received by the lucky ones to whom you serve it!! Like tonight while you are watching the game.
(serves 12)

4 cups peach frozen dairy dessert
1 pkg. (6 oz.) prepared shortbread pie crust
1 t. grated lime zest
1 cont. (14 oz.) strawberry sorbet, slightly softened
2 cups thawed frozen reduced-fat whipped topping
2 cups strawberries, sliced
1 T. low-sugar strawberry preserves

Slightly soften 2 cups peach frozen dairy dessert, spread in bottom of crust. Cover with plastic wrap; freeze until firm, 1-2 hours. Stir lime zest into strawberry sorbet. Uncover pie; gently spread sorbet over peach frozen dairy dessert. Cover; freeze until firm 1-2, hours. Uncover pie. If desired transfer whipped topping to pastry bag fitted with large star tip. Pipe or spoon most of topping around edge of pie. Toss berries with preserves. Reserve 2 strawberry slices. Fill center with remaining berries, overlapping slightly. Pipe or spoon remaining whipped topping in center of pie; top with reserved berry slices.

"God's presence bring us comfort; our presence brings others comfort."

Have FUN today. Go HAWKS!!!!!!!

Love,

MM

Pesto Grilled Cheese

Here's a fun cookin' one!!
(makes one sammie)

One piece of focaccia bread, split horizontally*
Pesto (the one in the Costco Deli is VERY good*)
Slices of fresh ("wet"*) mozzarella
Campari tomato, sliced
Baby arugula
EVOO

Preheat skillet to med.-low. Lightly brush bread with oil. Spread pesto over both insides of bread. Top bottom slice with mozzarella, tomato slices, and arugula. Add the sandwich top and place sammie into skillet. Weigh down with a heavy skillet. Cook until golden brown, and cheese has melted. Carefully flip, and cook til browned, 3-4 mins. per side.

"I've opted for fun in this lifetime."

Love,

MM

Asian Pork Tenderlon Packets

Easy Peasy - ready in about 20 mins. Easy peasy clean up, too!!
(serves 4)

1 lb. pork tenderloin, sliced
2 cups broccoli florets
2 cups thinly sliced organic* carrots
1 can (8 oz.) sliced water chestnuts, drained
1 med. red bell pepper, cut in strips
2 gr. onions, sliced
1/4 cup sweet and sour sauce
2 t. spicy stir-fry sauce or Ponzu Citrus Sauce*
2 t. toasted* sesame oil
2 t. minced fresh ginger
4 12x12" sheets of foil

Divide pork slices and veggies and place on foil sheets. Mix sweet and sour sauce, stir-fry sauce, sesame oil, and ginger in a small bowl; spoon evenly over pork and veggies. Fold each foil sheet and contents into a packet, securing the edges tightly. Bake for 20-22 mins. at 450 or until pork reaches 160 and veggies are crisp tender. Serve with rice or orzo*.

"Be Kind. For everyone you meet is fighting a battle you know nothing about."

Have FUN today. We welcome the rain!!

Love,

MM

Crockpot* Roasted Lemon-Herb Chicken

I made this yesterday with 6 boneless, skinless chicken thighs. It was insanely YUMOLA, and the aroma when I entered my house knocked my socks off!!!!!!!!!!!!!!!!!!!!!!!!!!
(serves 3-4)

2 t. Italian seasoning
1 t. Johnny's Garlic Seasoning*
1/2-1 t. lemon pepper
1/2 t. mustard powder
1/2 t. freshly* ground pepper
1/2 t. kosher* salt
6 T. fresh lemon juice (2 lemons)
6 boneless, skinless chicken thighs, or 4 b-less, sk-less chicken breasts
2 T. EVOO
1/2 cup water
2 slices of preserved lemons*
Softened kerrygold* butter*

Rub butter all over bottom and up sides of crockpot. Mix first 6 ingredients together in a small bowl. Season both sides of chicken well with spice mixture. Press down with fingers to adhere rub. Lay chicken in the bottom of crockpot. Top with lemon slices. Stir together lemon juice and oil, and drizzle over top. Pour water around the edges. Cook on low for 4-5 hours or until an insta-read thermometer reads 165. Remove chicken and let rest, covered for 10-15 mins.

"The secret to having it all is believing you already do."

Have FUN today. I'm off to the Evergreen State Fair!!!! Gonna have a corn dog and a buttered corn on the cob!!!!

Love,

MM

Ham and Cheese Football Loaf

This is perfect for the Seahawks game Sat.!!!
(makes 4 cups)

1/2 lb. thinly sliced Black Forest* ham
1/2 med. sweet* onion, cut into wedges
2 cups (8 oz.) finely shredded sharp* cheddar cheese
2 pkg. (8 oz.) cream cheese, cubed
1 cup chopped pecans
1 slice Swiss cheese
Assorted crackers

Place ham and onion in a food processor; pulse until finely chopped. Add cheddar cheese; pulse until blended. Add cream cheese; process until smooth. Shape cheese mixture into a football shape; press pecans into cheese mixture. Wrap in plastic wrap; refrigerate at least 1 hour. Cut Swiss cheese into strips; arrange over top for laces. Serve with crackers.

"Our words have the power to build up or tear down."

Have FUN today!!

Love,

MM

Amber Beer-Braised Steaks with Leeks and Gorgonzola Crumbles

Here's quick one with big, bold flavor for your 'buds. An easy camping one, too!!
(serves 4)

1 T. EVOO
4 lean steaks, such as filet mignon, about 5 oz. each
Montreal Steak Seasoning*
Kosher* salt
Freshly ground pepper
2 leeks, rinsed well, white and light green parts only, chopped
1 cup amber beer
1/2 cup reduced-sodium beef broth
1/2 cup crumbled Gorgonzola cheese

Heat oil in a large skillet over med.-high heart. Season steaks with S&P and Montreal on both sides. Add steaks to hot pan; cook 1-2 mins. per side, until just browned. Remove steaks from pan and keep warm*. Add leeks to same pan, same temp. Saute 3-5 mins. until leeks are tender and golden brown. Add beer and broth; bring to a simmer. Return steaks to pan; simmer 4 mins. until steaks are medium rare or longer, to your desired doneness. Transfer steaks and sauce to serving platter; top with Gorgonzola.

"The best and most beautiful things in this world cannot be seen or even heard, but must be felt with the heart." ~ Helen Keller

Have FUN out there today, and Welcome Home to Mr. and Mrs. Peep!!

Love,

MM

Shrimp Remoulade

I am making a small portion of this for my lunch today!!
(serves 6)

1/2 cup balsamic* ketchup
1/4 cup Creole or whole-grain mustard
1 T. minced fresh lemon* parsley, plus additional for garnish
1 T. fresh lemon juice
2 t. minced green onion
2 t. minced celery
1&1/2 t. horseradish
1&1/2 t. Worcestershire sauce
1&1/2 t. EVOO
2 dashes Tabasco sauce
1&1/2 lbs. cooked, peeled, and deveined shrimp
6 cups shredded iceberg lettuce
2 hard-cooked eggs, chopped

Combine first 10 ingredients in a med. bowl. Add shrimp, tossing gently to coat. Divide lettuce among 6 chilled* salad plates. Top with shrimp. Garnish with egg and parsley.

"Learn to love without condition. Talk without bad intention. Give without any reason. And, most of all, care for people without any expectation."

Love,

MM

Grilled Pina Colada!!

Here's an easy peasy dessert that is ready to savor in a flash!!
(serves 4)

4 3/4" thick slices of pineapple
4 scoops of coconut sorbet
4 t. caramel sauce

Place pineapple slices on a hot grill or grill pan*; sear 1-1&1/2 min. on each side. Transfer to plates and top each with a scoop of the sorbet and 1 t. caramel sauce.

"Uncoachable kids become uncoachable adults. Let your kids get used to someone being tough on them. It's life. Get over it."

Have FUN today!!

Love,

MM

MM's Smoked Salmon Quiche

This one is for YOU, Barbara Clark. If you want a testimony about it - ask the Grants!!!
(serves 6)

1 frozen deep dish pie crust
Kerrygold butter, softened
4 eggs, WELL beaten,
1&1/2 cups half and half
1 small package of wild caught smoked salmon
Sliced Havarti cheese
1 t. dill
2-3 green onions, chopped
Baby spinach, stems removed, and hand torn
Lemon thyme leaves or regular thyme
1/2-1 t. lemon pepper
Dill frond for garnish

Preheat oven to 375. Thaw the pie crust. Rub softened butter all round crust bottom, sides, and top rim. Bake til very lightly browned. Remove from oven, and gently push down if it has puffed up. Let cool on a wire rack. Line bottom with smoked salmon slices. Cover with torn spinach leaves. Using a scissors, cut the green onion into small rounds on top of spinach. Place Havarti slices over filling to completely cover. Sprinkle liberally with dried dill. Crack the eggs in to a deep large bowl, and beat WELL with a whisk (this is critical to making the creamy custard). When the yolks and whites are totally incorporated, add the half and half, lemon pepper, and thyme leaves. Bake at 350 for 45 mins. to an hour til a toothpick inserted in the center comes out clean. Let cool on a wire rack before cutting. Garnish with a dill frond. Bon Appetit!!

"We get so worried about being pretty. Let's be pretty kind. Pretty funny. Pretty smart. Pretty strong."

Have FUN today!!

Love,

MM

Carrot-Zucchini Cheese Fries

You can dip these into the Tzatziki Sauce!!
(serves 4)

1 lb. peeled organic* carrots
1 lb. zucchini
2 t. veg. oil
1/4 t. kosher salt
1/8 t. each freshly ground pepper* and Old Bay Seasoning
1/4 cup shredded mozzarella
1/4 cup shredded sharp cheddar*

Cut carrots and zucchini into 3&1/2 x 1/2" sticks. Place on 2 rimmed baking sheets. Toss each with veg. oil, and seasonings. Roast at 425 for 20 mins. Combine the cheeses and sprinkle over veggies. Broil 2 more mins. Serve immediately.

Be a Blessing to someone today.

Love,

MM

Tzatziki Sauce

I just got some Dolamdes (stuffed grape leaves) yesterday at Trader Joe's, and will make this sauce to accompany. Great as a dip for crudités, too. VERY refreshing!!
(makes 3 cups)

2 cups plain Greek yogurt or sour cream*
2 cups diced Persian* cucumbers
1/2 cup fresh dill, minced
2 t. fresh mint, minced
1/4 cup freshly squeezed* lemon juice
2 cloves of garlic, mince
1/2 t. Kosher* salt
1/4 t. freshly ground* pepper (white, if you have it*)

In a med. bowl, combine all the ingredients and stir until fully incorporated. Chill before serving.

"Faith is seen in our actions".

Have FUN today!!!

Love,

MM

Ginger-Cashew Chicken Salad

Here's a zingy crunchy one that will be perfect for lunch or dinner on this hot day!!
(serves 8)

1/2 cup cider vinegar
1/2 cup molasses
1/3 cup canola oil
2 T. minced fresh gingerroot
2 T. reduced-sodium soy sauce or Ponzu Citrus Sauce*
1 t. kosher* salt
1/8 t. cayenne pepper
4 boneless skinless chicken breast halves, (6 oz. each)
8 oz. fresh baby spinach, stems removed* (about 10 cups)
1 can (11 oz.) Mandarin oranges, drained
1 cup shredded red cabbage
2 med. organic* carrots, shredded
3 green onions, thinly sliced
2 cups chow mein noodles
3/4 cup salted cashews, toasted
2 T. sesame seeds, toasted

In a small bowl, whisk the first 7 ingredients. Pour 3/4 cup marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate at least 3 hours. Cover and refrigerate remaining marinade. Preheat broiler (or grill*). In a bowl, mix spinach, oranges, cabbage, carrots, and green onions. Drain chicken, discarding marinade in bag. Place chicken on a 15x10x1" baking pan. Broil 4-6" from heat 4-6 mins. on each side or until a thermometer reads 165. Cut chicken into strips. Add chicken, chow mein noodles, cashews, and sesame seeds to spinach mixture. Stir reserved marinade; drizzle over salad and toss to coat. Serve immediately with a warm baguette* and soft Kerrygold* butter.

To Toast Nuts: Bake at 350 on a rimmed baking sheet for 5-10 mins. or cook in a skillet over low heat until lightly browned. Watch carefully!!*

"Think deeply
  Speak gently
  Love much
  Laugh a lot
  Work hard
  Give freely
  Trust God
  And, be kind

Have FUN today!!!!!

Love,

MM

Lemon Cookies

This one is for YOU, Roster!!
(yields 2-3 doz. - depending on size)

1 (18.25 oz.) box lemon cake mix
1/3 cup veg. oil
2 eggs
1/2 lemon (3 t.), juiced and zested (1 t. - no pith*)
3/4 t. pure* vanilla extract

Preheat oven to 350. Place cake mix in a large bowl or mixer and beat in eggs and veg. oil. Mix in vanilla, lemon juice, and zest: stir until combined. Using a small ice cream scoop or a tablespoon, drop spoonfuls of cookie dough onto ungreased baking sheets, leaving 1&1/2-2" of space between each cookie. Bake for 10-11 mints. or until puffy and browned edges begin to pull away from the tray. Remove from oven and let cool at least 15 mins. before serving.

"Instruction does much, but encouragement is everything."

Have FUN today. And, Yay for the beginning of V.B.S.!!!!

Love,

MM

Muffin Tin Chicken Tamale Cakes

An easy peasy way to satisfy your snack attack!
(makes 2 dozen)

2 pkg. (8&1/2 oz. each) corn bread/muffin mix
1 can (14&3/4 oz.) cream-style corn
2 large eggs, lightly beaten
1&1/2 cups shredded Mexican cheese blend, divided
1&1/2 cups chopped rotisserie* chicken
1 small can of mild chopped green chiles*, drained (optional)
3/4 cup red or green* enchilada sauce
Smoked paprika*
Kerrygold* butter, softened

Preheat the oven to 400. In a large bowl, combine muffin mix, corn, and eggs; stir just until moistened. Stir in 1 cup cheese. In another bowl, toss chicken and green chiles (if using) with enchilada sauce. Fill each of 24 foil-lined muffin cups with 2 T. batter. Place 1 T. chicken mixture into center of each; cover with about 1 T. batter. Bake for 13-15 mins. or until golden brown. Sprinkle tops with remaining cheese and smoked paprika. Bake 3-5 mins. longer or until the cheese is melted. Cool for 5 mins. before removing from pan to wire racks. Serve warm with softened butter. Refrigerate leftovers.

"Surround yourself with people who reflect who you want to be and how your want to feel. Energies are contagious!"

Have FUN today and Count Your Blessings.

Love,

MM

Light and Lemony Bay Scallops* Scampi

"A light hand with the oil trims calories from this lively dish. Sprinkle on some shaved* Parmesan for a little indulgence."
(serves 4)

1 lb. uncooked bay scallops*, cleaned
8 oz. uncooked multigrain angel hair pasta
1 T. Kerrygold* butter
1 T. EVOO
2 green onion, thinly sliced
4 garlic cloves, minced
1/2 cup reduced-sodium chicken broth
2 t. grated lemon peel
3 T. freshly squeezed* lemon juice
1/2 t. freshly ground pepper
1/4 t. kosher* salt
1/8*-1/4 t. crushed red pepper flakes (optional*)
1/4 cup minced fresh parsley
Shaved* Parmesan

Cook pasta according to package directions. Drain. In a large nonstick skillet, heat butter and oil over med.-high heat. Add scallops, green onions, and garlic; cook and stir 2-3 mins. until the scallops turn white. Remove from pan with a slotted spoon. Add broth, lemon peel, lemon juice, S&P, and pepper flakes to pan. Bring to a boil; cook until liquid is slightly reduced, about 1 min. Return scallop mixture to pan. Divide pasta among four bowls. Top with scallop mixture; sprinkle with parsley and Parmesan.

"Her life changed the day she realized she was just as valuable as everyone else."

Today is Lexie and Brett's wedding!!! I wish them all the love in the world and Bon Chance!!!

Have fun, laugh out loud, sing a song you love.

Love,

MM

Sausage Bread Sammies

How 'bout serving these tonight during the Seahawks/Broncos game?!!
(makes 4 sandwich loaves - each loaf serves 3)

1 pkg. (16 oz.) hot roll mix
2 lb.s reduced-fat bulk pork or chicken* sausage
2 T. dried parsley flakes
2 t. garlic powder
1 t. onion powder
1/2 t. dried oregano
2 cups (8 oz.) shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1 large egg
1 T. water

Preheat oven to 350. Prepare hot roll mix dough according to package directions. Meanwhile, in a large skillet, cook sausage over med. heat 8-10 mins. or until no longer pink, breaking into crumbles; drain. Stir in parsley, garlic and onion powders, and oregano. Divide dough into four portions. On a lightly floured surface, roll each into a 14x8" rectangle. Top each with 1&1/4 cups sausage mixture to within 1" of edges; sprinkle with 1/2 cup mozz. and 2 T. parmesan. Roll up jelly-roll style, starting with a long side; pinch seams and ends to seal. Transfer to greased baking sheets, seam side down. In a bowl, whisk egg with water; brush over loaves. Bake 20-25 mins. or until golden brown and heated through. Cool 5 mins. before slicing.

"Never allow waiting to become a habit. Live your dreams and take risks. Life is happening NOW."

Happy Friday, Dear Readers!!

Love,

MM

Sour Cream, Onion, and Green Chile Enchiladas

This is a meat free version. Feel free to add cooked rotisserie* chicken, shredded pulled pork*, or crumbled ground beef*.
(serves 6)

2 T. Kerrygold butter
3 large sweet* onions (I like Walla Walla*), sliced
2 cups (8 oz.) shredded sharp* cheddar or cheddar jack* or pepper jack* cheese, divided
1/2 small can of chopped green chiles*
1 cup sour cream
1/3 cup salsa
2 T. reduced-sodium taco seasoning
12 flour tortillas (6")
2 cans (10 oz. each) green enchilada sauce
Sliced black olives

Preheat oven to 350. In a large skillet, heat butter over med. heat. Add onions; cook and stir 8-10 mins. or until tender and golden brown. Cool slightly. Meanwhile, in a large bowl, combine 1 cup cheese, sour cream, salsa, and taco seasoning. Stir in cooled onions. Place 2 T. mixture off center on each tortilla. Roll up and place in a well-greased 13x9" baking dish, seam side down. Top enchiladas with sauce; sprinkle with remaining shredded cheese. Bake, uncovered, 20-25 mins. or until heated through and cheese is melted. Sprinkle with olives.

"Now and then it's good to pause in our pursuit of happiness and just be happy."

Have FUN today!!

TWO preseason football games on tonight. YAY!!!!!

Love,

MM

Butter-Basted Cod (or Halibut) with Tarragon Corn

Easy Peasy and Delish!!!!!
(serves 2)

2 cod fillets (5 oz. each)
3 T. Kerrygold* butter
Kosher* salt
Freshly* ground pepper
1&1/2 cups fresh corn kernels
3 T. chopped shallot
2 T. fresh tarragon leaves
2 lemon crowns*

In a large skillet (preferably cast iron*) cook cod in butter over med.-high, basting frequently, 2-3 mins. per side. Season with S&P, and transfer to plates. In the same skillet, cook corn, shallot and tarragon over med.-high, 3 mins; season with S&P. Serve with cod, lemon crowns, and a wedge salad*.

"Let your smile change the world - don't let the world change your smile."

Have FUN today!!!

Love,

MM

Slim Turkey Reubens

Very yumola!
(makes 4 sammies)
"Here's the stats. using turkey pastrami instead of beef to cut fat and calories:
Before                         After
1,040 calories              330 calories
55g. fat                        9g fat"

3/4 cup nonfat plain Greek yogurt
1/4 cup cornichons* or dill pickles, chopped
1/4 cup ketchup
4 t. drained chopped capers
Kosher salt
Freshly* ground pepper
4 t. whole-grain mustard
8 slices light Swiss cheese
8 oz. deli-sliced turkey pastrami
1/2 cup drained chilled* sauerkraut
Cooking spray

In a small bowl, mix the yogurt, pickles, ketchup, and capers to make Russian dressing. SEason with S&P. Spread mustard on 4 slices of bread; top with cheese, pastrami and sauerkraut. Spread the Russian dressing on the other 4 slices of bread. Add to the sandwiches, dressing side down. Heat a large skillet or griddle pan over medium. Coat both sides of the sammies with cooking spray. Working in two batches, cook, covered, until the cheese melts and the bread is toasted, 2-3 mins. per side.

"Before you act, listen. Before you react, think. Before you spend, earn. Before you criticize, wait. Before you pray, forgive. Before you quit, try.

Have FUN today!!!!!!

Love,

MM

Chocolate Hazelnut Butter

You can ditch the "store bought" with this better for you spread - ready in just 10 mins.!!!
(makes 3 cups)

4 oz. dark or milk* chocolate, 70% or higher, chopped
2&1/2 cups hazelnuts, toasted, skins removed
1 T. pure maple syrup, or to taste

In a high-powered blender or food processor, blend hazelnuts until smooth, scraping down sides of bowl as needed. In a double boiler or heat-proof bowl over a pot of simmering water, melt chocolate. Transfer melted chocolate to a bowl along with maple syrup and hazelnut butter, and combine well. Store in an airtight container in the fridge for up to 1 month.
Note: Toasted hazelnuts can be found in bulk-food stores or you can toast them in a 375 oven on a rimmed baking sheet for about 10 mins. Roll in a towel to remove skins.

"NEVER LOSE FAITH"

Have FUN today!!!!

Love,

MM

Hearty Tuna Caesar Salad

This one adds a Mediterranean twist to your old fav.
(serves 4)

1 package chopped romaine lettuce or hand tear your own*
1 can tuna packed in EVOO*, drained and flaked
Grape tomatoes, halved
1 Persian* cucumber, cut into small chunks
1 can small* white beans, drained and rinsed*
Grated lemon* zest
Shaved parmesan
Bottled Caesar vinaigrette dressing
Seasoned croutons

Mix all ingredients through white beans in a big salad bowl. Add dressing and lemon zest, and toss to coat. Top with shaved parm. and croutons.

"What is the difference between 'I like you' and 'I love you'? When you like a flower you just pluck it. But, when you love a flower, you water it daily. One who understands this, understands life........."

Sing Praises to God today (and every day)!!!!!!!

Love,

MM

Fresh Oysters "On the Rocks" with Dill Pickle Mignonette

I'll take 6, please!!
(makes 3 dozen)

1 cup white wine vinegar
2 t. chopped fresh dill
1 small garlic clove, crushed
Small pinch red pepper flakes
1 t. freshly ground black pepper
3 T. peeled and tiny diced fresh Persian* cucumber
3 dozen fresh oysters, in the shell

Stir together first five ingredients. Add cucumber and stir to combine; refrigerate until ready to use. The mignonette can be made up to three days in advance. Shuck oysters, taking care to save the "liquor" inside. Place on the half shell over crushed ice; top with mignonette. Serve immediately with a suggested "golf" cocktail - a 50/50 mix of  Pilsner beer and sparkling lemonade on the rocks.

"Attitude is a little thing that makes a big difference."

Happy Friday and have FUN today!!!

Love,

MM

Thai Steak Salad

Sweet and Spicy, with plenty of crunch and fresh herbs. This is my FAV. salad, and I ordered it every time I go to a Thai place!!!
(serves 4)

1/4 cup fresh* lime juice
2 T. tamari
2 T. sweet chili sauce
2 T. neutral-flavored oil
1 T. toasted* sesame oil
1 lb. skirt steak
1 organic* carrot (they are sweeter*)
4 cups mixed greens
2 cups shredded green cabbage
1/2 English or 2 small Persian* cucumbers, thinly sliced
1/4 cup fresh mint leaves
1/4 cup fresh Thai basil leaves
1 jalapeno or other spicy chile, sliced - optional (wear gloves!!)
1/4 cup cashews, chopped
Lime wedges, for garnish

In a small bowl, whisk together lime juice, tamari, chili sauce, and oils. Pour 1/4 of the sauce over steak and turn to coat; reserve remaining sauce. Let steak marinate for 30 mins. Preheat a grill to med.-high heat (or pre-heat your broiler or grill pan*). Cook steak for 3-6 mins. per side, depending on desired doneness. Remove from the heat and let rest for 5 mins. before slicing against the grain. Toss slices with remaining sauce. Thinly slice carrot lengthwise with a veggie peeler. In a large bowl, gently toss together carrots, steak, greens, cabbage, cucumbers, mint, basil, chiles, and cashews. Serve on chilled salad plates garnished with lime wedges.

"Don't chase people. Be an example. Attract them. Work hard and be yourself. The people who belong in your life will find you and stay."

Have FUN today!!!!

Love,

MM

Summer Squash and Bacon Casserole

Thanks to my guest editor, Louise who makes this from the bounty of their Orcas garden.
(serves 6)

8 cups summer squash, sliced
1/2 sweet* onion, finely chopped
1&1/2 cups bacon ends/pieces, cut into a small dice
2 eggs, well beaten
2 oz. shredded smoky sharp cheddar (about a cup), divided
1/2 cup Panko bread crumbs
1/2 t. kosher salt
Freshly* ground pepper, to taste

Fry bacon in a skillet until crisp. Remove to paper towels with a slotted spoon. Saute onion in bacon fat and then add squash and cook until tender (about 20 mins.), stirring frequently. Whisk eggs together in a bowl. Mix squash, bacon, eggs, salt, and 2 oz. of cheese in a large bowl, then pour into a 9x13" greased pan. Sprinkle top of squash mixture with remaining cheese and Panko breadcrumbs. Bake at 350 for 25-30 mins. until the casserole is bubble and egg is cooked.

Revel in all your possibilities today!!

Love,

MM

Blueberry Fizz with Mint*

Does this sound refreshing, or what??!!!
(serves 12)

2 (2 liter) bottles ginger ale, chilled
1 cup fresh blueberries
1 lemon, thinly sliced and seeded
1 lime, thinly sliced and seeded
2 T. crystallized ginger
12 mint sprigs* for garnish

Divide one bottle of ginger ale between two half-gallon jars or pitchers. Add 1/2 cup of the berries, half the lemon sliced, and half the lime slices and 1 T. of the ginger to each jar. Cover and refrigerate for 2-24 hours (if chilling more than 2 hours, add the fruit slices only 1-2 hours before serving. Citrus adds a slightl biter flavor after 2 hours.)

Just before serving, fill jars with ice. To serve, fill each glass half full with the blueberry mixture and ice; fill glass with chilled ginger ale for fizz. Garnish with mint sprigs.

"Let love be your highest goal."

Have FUN today!!!

Love,

MM

Avocado and Egg

One more "Eat Smart" b-fast idea:
(serves 1)

1/2 peeled avocado
1/2 t. toasted* sesame oil
Pinch of sesame oil
1 t. minced fresh cilantro
Spritz of fresh lime juice
1 poached egg, peeled

Drizzle avocado half with the sesame oil. Sprinkle with sesame seeds, cilantro, and squeeze of lime. juice. Top with the egg.

"Be yourself. There's no one better!"

Love,

MM

Breakfast Riccota-Strawberry Bowl

Get started eating smartly with this one!
(serves 1)

1/4 cup fresh whole-milk ricotta
1/2 cup sliced strawberries
1 T. toasted sliced almonds or walnuts*
1/2 t. grated lemon zest
1 t. honey

In a cereal bowl, place ricotta. Top with rest of ingredients.

"Life is amazing. You are one reason why."

Editor's note: the stuffed chicken thighs (yesterday's blog entry) I made last night were phenomenally delish.

Have FUN today!!!

Love,

MM

Feta Stuffed Chicken Braised with Green Olives and Capers*

I know, two chicken entries in a row, but I am making this tonight for my dinner, and wanted to share it with you. I am doing this in my 10 in 1 small oven - not the main big one downstairs - not gonna crank up that one up in this heat!!. You can use this under the skin stuffing the feta into chicken parts or in a whole chicken, pushing it under the skin of the thigh, drumstick , breast, back, and also in the cavity.
(serves 4)

3 oz. feta cheese, crumbled (1/2 cup)
1 t. chopped fresh* rosemary leaves or 1/2 t. dried
1 clove of garlic*, minced
1/2 t. unsalted Kerrygold* butter
Freshly ground pepper, to taste
3&1/2 to 4 lbs. chicken (back removed), or 3 lbs. chicken parts, rinsed, and patted dry
Kosher salt, to taste
1 T. EVOO
1/2 cup dry white wine
18 small green olives
1 t. capers*, rinsed and chopped

Heat oven to 350. In a small bowl, mash together the feta, rosemary, garlic, butter, and pepper with a fork. Using your fingers and a spoon, push the feta stuffing under the skin of the chicken, being gentle so as not to rip the skin. Put some stuffing under the tenderloin part of the chicken, as well. Season the parts with S&P. Heat a deep, ovenproof 10" skillet until the pan is hot, at least 2 min.s Add the olive oil and sear the chicken pieces, skin side down, until the skin is golden brown, about 4 mins. per pieces. Do this in batches, if necessary. Transfer to a plate, drain the fat from the pan, and deglaze the skillet with white wine and broth, scraping up any stuck on bits to dissolve them. Return the chicken (skin side up) to the skillet, and the olives and capers, and put the skillet in the oven. Bake until the juices run clear when pricked with a fork, about 40 mins. Transfer the chicken, olives, and capers to a warm plate. Boil the juices in the pan over high heat until they reduce and thicken enough to coat the back of a spoon, about 4 mins. Pour the sauce over the chicken and serve.

"Don't let what you can't do stop you from doing what you CAN do." ~ John Wooden

Count your many Blessings today!!

Love,

MM

Veggie Packed Cashew Chicken

"Better than take-out!!"  Editor's note to any new readers (and WELCOME!!): when I use an asterisk*, it signifies that it is something I have changed, added, or advise for that recipe. MM's means it is my recipe.
(serves 2)

1/2 T. cornstarch
1/2 cup fat-free low sodium* chicken broth
1 T. Ponzu Citrus Sauce* or reduced sodium soy sauce
1 T. seasoned rice vinegar
1/4 t. ground ginger
1 cups quartered mushrooms
1 cup chopped sweet*onion
1 t. minced* garlic
8 oz. boneless, skinless chicken either breasts or thighs*, cut into bite size pieces
1/8 t. kosher* salt
1/8 t. freshly* ground pepper
1 cup snow peas
1/4 cup unsalted roasted cashews
1 T. chopped scallions

In a med. bowl, stir cornstarch into broth until dissolved. Mix in soy sauce, vinegar, and ginger. Coat wok or large skillet with cooking spray (I have been using coconut oil spray, and like it a LOT*); heat over med.-high heat. Add mushrooms, onion, and garlic. Add snow peas and cashews; cook and stir for about 4 mins. until chicken is full cooked. Stir sauce mixture and add to wok. Cook and stir until sauce has slightly thickened, about 2 mins. Top with scallions and dig in!!!

"Never ever let anyone tell you what you can or can't do. Prove the cynics wrong. Pity them for they have no imagination. The sky's the limit. Your sky. Your limit. Now, Let's Dance" ~ Tom Hiddleston

Go Blue Angels!!!

Have FUN today.

Love,

MM