Scallop Pasta Salad

The pic of this looks SO good (picked it up the recipe card at Safeway in the seafood dept.) - light and lively!!
(serves 4)

8 oz. small bay* scallops, cleaned
1/4 cup water
1/8 t. sea* salt
4 oz. linguine, broken, cooked, and drained
1 11 oz. can Mandarin orange sections, drained
2 T. chopped green onions
1/4 cup white wine vinegar
2 T. veg. oil
1 t. shredded orange peel
3/4 t. dry mustard
Dash cayenne pepper
6 oz. fresh pea pods, points and stems removed
1/4 cup slivered almonds
Baby spinach leaves, destemmed
Lemon wedges*

In a large skillet, place water, salt, and scallops. Cook on med.-high til scallops are opaque, 3-5 mins., stirring gently occasionally. Drain and cool. Combine scallops, linguine, oranges, and green onion. In a screw-top jar combine vinegar, oil, orange peel, mustard, and pepper. Cover; shake well. Pour over scallop mixture; toss to coat. Cover; refrigerate 3 hours or overnight. Just before serving stir in pea pods. Serve in a spinach-lined bowl. Sprinkle with slivered almonds, and garnish with lemon wedges.

"When you try to control everything, you enjoy nothing. Sometimes you just need to relax, breathe, let go and let God, and just live in the moment."

And, have FUN!!!

Love,

MM

Mexi-Mac Skillet

This tasty one comes together in one skillet without having to precook the mac. Talk about a time saver!!
(serves 5)

1 lb. lean ground beef (90% lean)
1 large sweet* onion, chopped
1 can (14&1/2 oz.) fire-roasted* tomatoes, undrained
1 can (8 oz.) tomato sauce
1 cup fresh or frozen corn
1/2 cup water
1&1/4 t. chili powder
1 t. dried oregano
1/2 t. kosher* salt
2/3 cup uncooked elbow macaroni
2/3 cup shredded cheddar cheese (I would use 4 shredded Mexican cheese blend*)

In a nonstick skillet, cook beef and onion over med.-high heat 5-7 mins. or until beef is no longer pink, breaking into crumbles. Drain. Stir in next seven ingredients; bring to a boil. Stir in macaroni. Reduce heat; simmer, covered, 15-20 mins. or until macaroni is tender. Sprinkle with cheese. Serve with warm small flour tortillas and soft butter for spreading*.

"Rise, Shine, and Give God Glory!"

Have FUN today!!!!!!

Love,

MM

Garlic-Ginger Turkey Tenderloins

Here is a Asian inspired "fast fix" that tops take out any day!!
(serves 4)

3 T. brown sugar, divided
2 T. plus 2 t. reduced-sodium soy sauce, divided (I would use Ponzu Citrus Sauce*)
2 T. minced fresh gingerroot
6 garlic cloves, minced
Cooking spray
1/2 t. freshly* ground pepper
1 pkg. (20 oz.) turkey breast tenderloins
1 T. cornstarch
1 cup low sodium chicken broth

Preheat oven to 375. In a saucepan, mix 2 T. brown sugar, 2 T. soy sauce, ginger, garlic, and pepper. Place turkey tenderloins in a 13x9" baking dish coated with cooking spray; drizzle with half of the soy sauce mixture. Bake, uncovered, 25-30 mins. or until a thermometer reads 165. Meanwhile, add cornstarch and the remaining brown sugar and soy sauce to the remaining mixture in pan; stir until smooth. Stir in chicken broth. Bring to a boil; cook and stir 1-2 mins. or until thickened. Slice turkey; serve with sauce and sautéed spinach* or baby bok choy*.

"Morning is God's way of saying one more time, go make a difference, touch a heart, encourage a mind, inspire a soul, and enjoy the day!"

Love,

MM

Fajitas on a Stick!

Thought this sounded way fun as a part of your game day fare!! And, you can easily double or triple the recipe depending on the size of your gang.
(serves 4)

1&1/2 lbs. boneless sirloin, or boneless, skinless chicken*, cut into 1" cubes
2 t. ground cumin
1/4 t. cayenne or smoked paprika*
1/4 t. ground allspice
1 red onion, cut into 1" pieces
1 red bell pepper*, cut into 1" pieces
Kosher salt*, and freshly ground pepper*
Wooden skewers, soaked in water so they won't burn*
Flour* tortillas
Lime wedges
Sour cream
Salsa
Guacamole
Pico de Gallo*
4 shredded Mexican cheese blend*

In a bowl rub steak (or chicken*) with spices. Skewer with onion and red pepper; season with S&P. In an oiled grill pan (or outside grill* or under broiler*), cook over med.-high, turning occasionally, 10 mins. or until desired degree of doneness (make sure chicken is at 165 internal temp.*). Put out bowls of remaining ingredients to serve, and let the fun begin!!

"Open your heart to God to learn compassion, and open your hand to give help."

Love,

MM

Plum Tiramisu

I you have been searching for a fast and fun dessert, this one just might fit the bill!
(makes 4 servings)

4 plums, quartered
1 cup dry red wine
1/2 cup (packed) brown sugar
1/4 t. sea* salt
1 cup mascarpone (or whipping cream, vanilla pudding, crème fraiche or vanilla ice cream)
6 ladyfingers cookies, broken into pieces

Preheat oven to 400. In a baking dish, toss first 3 ingredients with salt. Bake until plums are tender, 20 mins. Strain juices into skillet; boil until thickened, 8 mins. In bowls, layer mascarpone, ladyfingers and plums. Drizzle with syrup.

"Step out in both faith and trust" today, and have FUN!!

Go U.W. and N.D.!!!

Love,

MM

Gloria Estefan's Sloppy Cubanos

Saw this in my new RR mag. and it sounded delish to me, so wanted to pass it along on (with, as always, my changes denoted by an asterisk*)
(makes 4)

1 T. EVOO
1/4-1/3 lb. cured chorizo sausage, casing removed and finely chopped (about 1 cup)
1 lb. ground pork
1 sweet* onion, finely chopped
2 cloves of garlic, grated
2 t. smoked* paprika
2 t. ground coriander
1 t. ground allspice
Kosher* salt and freshly* ground pepper
2 T. (packed) brown sugar
1 T. Worcestershire sauce
Zest and juice of 1 lime
1 cup low sodium* chicken stock
1 can (8 oz.) tomato sauce
4 Portuguese rolls or other sub rolls, split
4 deli-cut slices aged* Swiss cheese
4 large dill or half-sour pickles, chopped
1 bag plantain or other chips

Preheat the broiler. In a large skillet, heat the olive oil over med.-high. Add the chorizo and cook, stirring often, until browned, about 2 mins. Add the pork and cook, crumbling it with a spoon, until browned, 3-4 mns. Stir in the onion, garlic, paprika, coriander, and allspice; season with S&P, and cook 5 mins. Stir in the brown sugar, Worcestershire, lime zest, and juice. Stir in the stock and tomato sauce and simmer for a couple of mins. to thicken. Lightly toast the rolls under the broiler. Pile the meat mixture on to the roll bottoms. Top with the cheese and broil until the cheese melts, about 30 seconds. Top with the pickles and roll tops. Serve with plantain chips, and plenty of napkins*!!

"The setbacks of life can teach us to wait upon the Lord for His help and strength."

Happy Friday, and have FUN!!

Love,

MM

Dill* Salmon Sammies

These sound absolutely luscious to me!!
(makes 4 sandwiches)

4 6 oz. wild caught* salmon filets
1&1/2 t. dried dill
Kosher* salt and freshly ground pepper
1/2 cup light* mayo.
1/2 cup finely chopped Granny Smith* apple
3 T. prepared horseradish
1 T. canola oil (or non-flavored oil of your choice*)
4 toasted brioche buns
4 slices of uncured* smoked bacon (with no nitrates or 'trites*), cooked and cut in half
4 butter* lettuce leaves

Heat the oil in a skillet over med.-high heat. Season salmon filets with dill and S&P and cook for 8 mins., turning once. Meanwhile, in a bowl, whisk together mayo., apple, and horseradish. Spread the mixture on the toasted buns, top each bottom with a salmon fillet, bacon, and a lettuce leaf. Close sammie with top bun and savor!!!

"Believe and achieve, succeed and exceed."

Have FUN today!!!

Love,

MM

Apple Cider Chicken

The epitome of an autumnal foodie offering!
(serves 4)

2 T. EVOO
2 T. Kerrygold* butter
4 boneless, skinless chicken breast halves, about 2 lbs.
Kosher* salt and freshly ground pepper
1/2 sweet onion, chopped
1 Granny Smith apple, cored, cut into 1/4" wedges
3 cloves of garlic, minced
2 t. dried thyme leaves or 3* t. fresh*
2 bay leaves
2 T. all-purpose flour
1&1/2 cups apple cider

Heat oil and 1 T. butter in a skillet over med.-high heat. Season chicken with S&P, add to pan and sear until golden, about 4 mins. each side. Remove chicken from pan; set aside. Add remaining butter and onion, apple, garlic, thyme, and bay leaves. Saute until apple begins to get color and onions soften, about 6 mins. Add flour; stir 2-3 mins. Nestle chicken back into pan. Add cider; bring to a boil. Reduce to a simmer; cover. Cook until chicken is cooked through, about 12 mins.

"Every accomplishment starts with a decision to try"

Have FUN today!!! Happy birthday, U.B.!

Love,

MM

Portuguese "Stew" in the Crock Pot

I saw this in an e-mail from the Rachael Ray Show, and I made it with a couple of changes (denoted by an asterisk*). It garnered RAVE reviews from Mr. and Mrs. Peep and Leslie and Kurt!!!  So, I decided to share it with you, Dear Readers!!
(serves 4)

1 T. EVOO
3/4 lb. Spanish chorizo sausage
2 cloves of garlic, minced
2 14 oz. cans of stewed tomatoes, undrained
1 14 oz. can chickpeas, drained and rinsed well*
1 qt. low sodium chicken broth or stock
1 large bunch of flat-leaf or Tuscan kale stemmed cut into 1/2" strips or coarsely chopped (I used
     a whole bag of organic baby spinach, stemmed*)
1 bay leaf* (from my balcony farm)
A 2" piece of Parmesan rind*

Remove casing from sausage and dice. Heat the oil over med. high heat in a skillet. Add chorizo and render 1-2 mins. Add garlic and stir another min. Drain well and add to crockpot* (or soup pot) along with rest of the ingredients. Cook on low 8 hours. Serve with buttered baked saltines (Italian and Johnny's Garlic Seasonings sprinkled over the crackers brushed with melted butter and baked 12 mins. at 275)*. Or grilled ciabatta rolls.

"Keep the smile, leave the tension, feel the joy, forget the worry, hold the peace, leave the pain, and always be HAPPY!"

Have FUN today!!!

Love,

MM

Southern Fried Grits

You asked for this, you got it, A.D. Enjoy!!
(serves 1-2)

2 cups of cooked Grits, quick grits or stone-ground preferred
1 cup of all-purpose flour
1 egg, beaten
Veg.* oil for frying

Prepare grits according to directions on packaging. Pour warm grits into a shallow dish or container to a depth of about 1/2". Cover dish with plastic wrap or foil and refrigerate overnight. Prepare dredge station by placing one cup of flour in a shallow bowl or plate. Crack the egg, beat well, and place in a second container. Remove grits from fridge, drain any excess water, and turn out onto cutting board. Slice grits into sections as desired. Dip each section, one at a time, into flour and coat both sides and ends well. Place on a plate. Dip each section into the egg wash, coating both sides and ends well. Let excess drip off*. Dip each section back into the flour again, then gently shake off any excess flour and place on a place to dry for several mins. Heat a large skillet over med.-low heat and add oil to about 1/4" depth. Place coated grit sections into the heated oil but do not crowd the pan. Brown about 5 mins. or until bottom edges start to slightly brown. Carefully flip the sections and brown the reverse side until bottom and edges are also brown. Remove from skillet, and place on folded paper towels to drain for a min. or two. Serve warm, as is, or top with maple syrup.

Remember that your life is a gift so live each day well, and Count Your Many Blessings!!

And, don't forget to have FUN!!!!!

Love,

MM

Slow Cooker White Chicken Chili

Another good one for the ol' crock pot, and a great one for football halftime feasting!
(serves 6-8)

4 boneless, skinless chicken breasts, or 6 bnls, skinless thighs*, cubed
Kosher* salt and freshly* ground pepper, to taste
2 15 oz. cans white beans (small, navy, cannellini, great northern, etc.), rinsed*, drained
     and chopped
1 4 oz. can mild chopped* green chiles, drained
3 cups low-sodium chicken broth
1 sweet* onion, chopped
1 t. Johnny's Garlic Seasoning*
1 t. chili powder
1 t. ground cumin
Sour cream or plain Greek yogurt, for garnish

Season cubed chicken with S&P, and place in the slow cooker. Add chicken broth and beans, then the chopped onion and green chiles. Season with garlic, chili powder, S&P. Cook on low for 8 hours, stirring once, halfway through cooking. Make sure chicken is cooked through and serve hot; garnish with sour cream or yogurt. Note: if you don't have a slow cooker, cook in a large pot or Dutch oven on the stove over med. heat for 1 hour, stirring occasionally.

"When we put our problems in God's hands, He puts His peace in our hearts."

MAKE time to relax, renew, and reflect today!!

Go Hawks!!

Love,

MM

Elote Grilled Corn and Chile Dip

Bet you and your fam. or guests will LOVE this dip. Perfect for game day!!!! And, it can be assembled ahead of time, and then baked right before you are ready to serve.
(serves 4)

6 ears of white* or mixed colors* corn on the cob, husked
4 poblano chiles
3 scallions, thinly sliced
1 garlic clove, finely grated
8 oz. cream fraiche
8 oz. sour cream
1 T. fresh lime juice
2*-3 T. hot sauce (such as Cholula), plus more for serving
Kosher salt, freshly ground pepper
Scoopable* corn chips or tortilla chips for serving


Prepare a grill (or grill pan*) for med.-high heat. Grill corn, turning occasionally, until well charred, 10-12 mins. Cut kernels from cobs (set the cob vertically in the bottom of a deep bowl so kernels won't fly all over the kitchen*). Discard empty cobs and leave corn in bowl. Grill chiles, turning occasionally until skins are blackened, 12-15 mins. Transfer to a small bowl, cover with plastic wrap and let steam 15 mins. Preheat oven to 450. Remove skin, stems, and seeds from chiles (wear gloves*); chop flesh into 1/4" pieces. Add to bowl with corn. Stir in scallions, garlic, cream fraiche, lime juice, and 3 T. hot sauce; season with S&P. Transfer dip to a 10" cast-iron skillet or 2 qt. baking dish and bake until bubbling around the edges, 10-12 mins. Drizzle additional hot sauce over warm dip and serve with chips for dipping.

"If I must boast, I will boast of the things that show my weakness."

Love,

MM

Nutella Triangles

This breakfast or brunch TREAT couldn't be easier!!
(makes 8 or 16 minis*)

1 tube of refrigerated crescent dough
Nutella
Muffin pan

Separate dough into triangles. Spread each generously with Nutella. Roll and tuck each into a muffin tin. Bake as directed. Holy Moly. I want one NOW!!

"Greater love has no one than this: to lay down one's life for one's friends."

Happy Friday and Have FUN today!!

Love

MM

Chicken Florentine Casserole

Sometimes a soothing, yummy casserole is exactly what you need!!
(serves 6-8)

2 10 oz. pkgs frozen chopped spinach
6 chicken breast halves (about 4 lbs.), cooked, boned, and shredded
2- 10&3/4 oz. cans of cream of mushroom soup (get the heart healthiest you can find*)
1 cup light* mayo.
1 cup sour cream
2 cups shredded sharp cheddar
2 t. freshly squeezed* lemon juice
1 t. curry powder, or thyme* (I would use lemon thyme from my farm*)
Kosher* salt and freshly ground pepper
1/2 cup dry white wine
Veg. oil cooking spray
1/2 cup grated Parmesan
1/2 soft bread crumbs or Panko*
2 T. butter, softened

Preheat oven to 350. Thaw spinach, drain well, squeeze dry in a clean towel*, and put into a large bowl. Add shredded chicken. In a med. bowl, combine the soup, mayo., sour cream, cheddar, lemon juice, curry powder (or thyme), and S&P. Whisk together to create a sauce. Pour over spinach mixture. Mix well with a spatula. Place mixture in a 11"x7" casserole dish sprayed with veg. oil cooking spray. Pat down evenly and smooth with spatula. Combine Parmesan and bread crumbs, and sprinkle over top. Dot with butter. Bake uncovered for about 30 mins. or until bubbly. Serve with a wedge salad*.

"Our situation may look very different from God's point of view."

Make sure you have some FUN today and Laugh Out Loud - it is good for your spirit and soul!!

Love,

MM

Pesto Salmon Burgers with Asparagus and Tomato Salad

You can form these patties and freeze for up to a month, and they don't take a lot of effort or ingredients!!
(serves 4)

1 lb. pencil-thin* asparagus, trimmed and cut into 2" pieces
3 T. EVOO
Kosher salt and freshly* ground pepper
1&1/4 lbs. skinless salmon fillet, cut into 1" pieces
4 scallions, thinly sliced
4 rolls, split and toasted
4 T. prepared pesto
2 cups mixed greens
1 lb. small Campari tomatoes, quartered
1/4 cup small fresh mint leaves
Lemon wedges*, for serving

Heat broiler. On a large rimmed baking sheet, toss the asparagus with 1 T. oil and 1/4 t. each S&P. Broil until just tender, 4-5 mins. Remove and cool. Meanwhile, place the salmon in a food processor and pulse 4-5 times just until coarsely chopped (it should still be somewhat chunky). Add half the scallions and 1/4 t. each S&P and pulse 2 times to combine. Form mixture into four 3/4" thick patties. Heat 1 T. oil in a large nonstick skillet over med. heat and cook the patties, turning once (do not press or flatten), until opaque throughout, 2-3 mins. per side. Transfer to rolls and top with the pesto and greens. In a large bowl, toss together the tomatoes, asparagus, remaining scallions, remaining T. oil and 1/4 t. each S&P; fold in the mint. Serve with the salmon burgers. Have a bowl of lemon wedges available.

Note: to cook from frozen - bake on rimmed baking sheet at 425 til warm and cooked through, 15-20 mins.

"You can't calm the storm......so stop trying. What you can do is calm yourself. The storm will pass."

Have FUN today!!!

Love,

MM

State Fair Fried Cheese Curds

'Case you miss the fair and this "delicacy", here is how to make it at home (then, go see your cardiologist tomorrow - wha wha wha!).
(no serving size given)

2&1/2 cups Bisquick
1/3 cup cornmeal
2 t. kosher* salt
1 t. sugar
Freshly* ground pepper, to taste
12 oz. beer, room temp.*
1 lb. sharp* cheddar, cut into 1/2" cubes
Veg. oil for frying
Ranch dressing, for dipping

Heat oil in deep fryer or deep heavy pot to 375. In a med. bowl, thoroughly combine all dry ingredients. Add beer, 4 oz. at a time (batter will be sticky). Toss cheese cubes in batter until covered. Fry battered cheese curds until golden brown. Drain and blot curbs with a paper towel, and serve warm with ranch dressing on the side. Bon Appetit!!

"Words are the blossoms, action the fruit."

Have FUN today!!!

Love,

MM

Bacon-Brown Sugar Pork Tenderloin with Buttered Parsley Noodles

Here's another one where the aroma will knock their socks off when your peeps come home!!
(serves 4)

Pork Tenderloin:
1 pork tenderloin (about 1&1/2 lbs.)
3 T. brown sugar
2 t. kosher salt
1/2 t. smoked paprika
1/8*-1/4 t. cayenne pepper (optional*)
4-6 slices good quality bacon with no nitrates or 'trites*
Toothpicks
1 T. neutral high-heat oil
1/4 cup Major Grey's Chutney
2 T. whole grain or Dijon mustard

Buttered Parsley Noodles:
1 lb. egg noodles
4 T. butter, softened*
1* T. EVOO
2 T. chopped fresh flat leaf* parsley
Kosher salt and freshly ground pepper, to taste

To make the pork tenderloin: Preheat the oven to 350. Remove the silverskin (the slivery-white connective tissue running along the top) from the tenderloin with a sharp knife. Pat dry with paper towels and set aside. Combine the brown sugar, salt, paprika, and cayenne in a small bowl. Rub all of the mixture into the pork. Wrap tenderloin with the strips of bacon, securing along the sides with toothpicks. Heat the oil in a large cast iron skillet, or other oven-proof skillet, over med.-high heat until sizzling. Add the bacon-wrapped tenderloin and sear - do not disturb it while it's searing - until deep caramel brown, about 6-8 mins. Flip and continue searing until the other side is browned. Mix the chutney and mustard in a small bowl and brush generously over the top of the tenderloin. Transfer the skillet to the oven and cook until a probe thermometer reads 140 (approx. 10-14 mins.) Remove from the oven and loosely tent with foil. Rest for 10-15 mins. to allow the tenderloin to finish cooking and for the juices to redistribute into the meat. Remove the toothpicks and slice into 1-4-/2" pieces for serving. Serve with any leftover chutney on the side.

To make the buttered parsley noodles: Boil the noodles in salted water til al dente, breaking in half, if desired, about 10 mins. Drain and place in a large bowl. Add butter, oil, and parsley. Toss well to coat. Season with S&P.

"I do believe we're all connected. I do believe in positive energy. I do believe in the power of prayer. I do believe in putting good out into the world. And, I do believe in taking care of each other."

Love,

MM

Blackberry Sage Cobbler!!

How 'bout this for an earthy autumnal offering?
(makes 8 servings)

Topping:
5 T. unsalted Kerrygold* butter
1/4 cup fresh sage leaves
3/4 cup all-purpose flour
1/4 cup sugar
3/4 t. baking powder
1/4 t. baking soda
1/4 t. sea* salt
2/3 cup buttermilk, room temp.
1 egg, lightly beaten

Filling:
8 cups fresh blackberries
3 T. all-purpose flour
1 cup sugar
1/3 cup water
3 T. chopped fresh sage
1 t. finely shredded lemon peel

Preheat oven to 350. Grease a 2 qt. round baking dish; set aside. For topping: in a skillet melt butter over med. heat. Add sage leaves; cook 4 mins. or until just starting to crisp and butter is browned. Transfer sage to paper towels. Set sage and butter aside to cool. In a bowl combine flour, the 1/4 cup sugar, baking powder, baking soda, and salt. In a 2 cup measuring cup combine buttermilk, cooled butter, and egg. Add to dry ingredients; stir until just combined. For filling: in a large heatproof bowl toss together blackberries and flour well. In a med. saucepan combine the 1 cup sugar, water, the chopped sage, and lemon peel over med. heat. Bring to boiling. Cook 1 min., stirring to dissolve sugar. Remove from heat. Immediately pour over berries; toss to coat. Transfer berry mixture to prepared dish. Pour batter over berry mixture. Bake 55 -60 mins. or until topping is golden and berry mixture is thick and bubbly. Let stand 30 mins. before serving. Top with reserved sage leaves (and vanilla bean ice cream*).

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

Happy Monday, and Have FUN today!!

Love,

MM

Old Fashioned PB, Strawberry, and Banana Sammie

And oldie, but worth revisiting!!
(Makes 1 sandwich)

1&1/2 T. creamy* peanut butter
2 slices bread of choice*
1 small banana, sliced
1&1/2 T. all-fruit strawberry jam or spread

Spread peanut butter on 1 slice of bread. Arrange banana slices on top. Spread jam on other slice of bread; place on top. Cut in half diagonally. Smile!!

"Humility brings wisdom."

Have FUN today!!

Love,

MM

MM's Hickory Smoked Tuna Salad Lettuce Wraps

I made these for my dinner last night at Church before Choir rehearsal, and they were DELISH!!
(serves 1 - made three small wraps)

1 single serve package Starkist Tuna Creations - Hickory Smoked
1 heaping T. mayo.
3 preserved lemon slices
6 slivers of pickled red onion
3 small butter lettuce leaves

Mix tuna and mayo. together in a small bowl. Lay a third of it down the center of each lettuce leaf. Top with a preserved lemon slice cut in half, and 2 slivers of pickled red onion. Fold edges of lettuce together, and enjoy!!

"Spiritual growth occurs when faith is cultivated."

To those precious souls who perished 14 years ago today - you are not forgotten.

Love,

MM

Mini Cheddar Popovers

Here's the quote about this from Veggie Times: "Popovers are the American version of British Yorkshire puddings. Melted cheddar and a hint of spice makes these old-fashioned treats irresistible, hot or cold." Sounds good to me so I wanted to share it with you!!
(makes 24)

Cooking spray
3 large eggs, at room temp.
1&3/4 cups 2%* milk, warmed until lukewarm
1&3/4 cups all-purpose flour
1/2 t. sea* salt
1/4 t. freshly ground pepper
1/8*-1/4 t. cayenne pepper (optional*)
2/3 cup grated extra-sharp cheddar cheese
1/4 cup finely chopped fresh chives
Paprika or smoked paprika for dusting (optional)

Set oven rack in bottom third of oven, and preheat oven to 500 (or as high as yours goes*). Coat 24 cup mini muffin pan well with cooking spray. Whisk eggs in med. bowl 1 min. with hand whisk, or until light yellow and frothy. Whisk in milk until combined. Stir in flour, S&P, and cayenne pepper, then stir in cheese and chives. Spoon batter into prepared muffin cups, filling almost to rim. Place on the bottom rack in oven, reduce oven heat to 450, and bake 15 mins. Reduce oven heat once more to 350, and bake 5 -10 mins. more, or until popovers are deep golden brown. Immediately unmold popovers to prevent sticking. Dust with paprika, if using. Serve hot or at room temp.

"It is up to us to give ourselves recognition. If we wait for it to come from others, we feel resentful when it doesn't." ~ Spencer Tracy

Have FUN today!!!!

Love,

MM

Baked Coconut Shrimp with Apricot/Dijon Dipping Sauce

Simple, Tasty, and NOT fried!!
(serves 4)

3 T. cornstarch
1/2 t. kosher* salt
1&1/2 cups sweetened flaked coconut
1&1/2 cups panko plain bread crumbs
3 large egg whites
1&1/2 lbs. extra jumbo or colossal tail-on raw shrimp, peeled, deveined and patted dry
3/4-1 cup apricot preserves
1-1&1/2 t. Dijon mustard
A pinch of red pepper flakes (optional)
Wooden skewers

Preheat oven to 400. Line a baking sheet with parchment. Place cornstarch and salt in a large ziplock bag. Place coconut and panko in a second ziplock bag, breaking up any clumps of coconut. Shake bags to mix contents. Whisk egg whites in a shallow bowl until foamy. Place shrimp into ziplog bag with cornstarch mixture and shake until shrimp are coated evenly. Dip the shrimp, a few at a time, in egg whites. Shake off excess and drop shrimp into ziplock bag with the coconut mixture. Shake until shrimp are coated. Place them in a single layer on prepared baking sheet and bake, turning once, until shrimp are cooked through, 15-20 mins. Mix apricot preserves and mustard together in a small saucepan, adding pepper flakes, if using. Heat to warm. Impale the shrimp on skewers, serve with sauce, and have a bowl handy for the tails.

Today, remember that your actions speak much louder than your words, and have FUN!!!!!

Love,

MM

Easy BBQ Chicken Enchiladas

They'll thank you profusely when your peeps sink their choppers into this toothsome dish!!
(serves 6)

Cooking spray
1 can (15 oz.) no-salt added tomato sauce
1 cup bbq sauce (I like Stubbs*)
1 T. chili powder
3 cups shredded rotisserie* chicken (breasts and thigh mixture*)
1 can no salt added pinto beans, drained and rinsed
1&1/2 Mexican style finely shredded four cheese, divided
2 green onions, sliced
12 corn tortillas (6")
1 cup shredded iceberg* lettuce
1 tomato, chopped
Sour cream*
Sliced black olives*
Cubed avocado*

Heat oven to 350. Mix tomato sauce, bbq sauce, and chili powder in a med. bowl until blended. Reserve 1/2 cup. Add chicken, bean, 1 cup cheese and onions to remaining sauce; mix lightly. Spoon about 1/3 cup chicken mixture down the center of each tortilla; roll up. Place, seam sides down, in a 13x9" baking dish sprayed with cooking spray; top with reserved sauce. Sprinkle with remaining cheese. Bake 15-20 mins. or until heated through. Top with remaining ingredients.

"I need everyone to see Christ in me."

Have FUN today!!!!

Love,

MM

Shrimp and Avocado Salad in Endive Spears

Happy Labor Day, Dear Readers!! This one takes only a little labor. I LOVE endive - also great smeared with Boursin spreadable herb cheese.
(makes 64)

4 heads of Belgian Endive (a mixture of colors will make them more visually appealing*)
2 lbs. peeled and deveined med. cooked shrimp
1/4 cup scallions, finely chopped
2 T. freshly squeezed* lime juice
1*-2 small jalapeno chiles, finely chopped (wear gloves* - remove seeds and ribs to lower heat)
2 t. kosher* or Malden* salt
1 ripe* avocado, cut into 1/4" cubes
Bibb or Butter lettuce leaves, for serving
Lime and Lemon wedges, for serving.

Cut shrimp into 1/4" pieces; place in a med. bowl. Stir in scallions, lime juice, jalapenos, and salt. Just before serving, fold avocado cubes into shrimp mixture. Gently pull the leaves from the endive heads. Fill with shrimp mixture. Arrange lettuce leaves on a serving platter, and place endive spears around in a decorative pattern*. Garnish with lemon and lime wedges. Chill.

"Hope. Plan. Dream. DO!!

Have FUN and be Safe today!!!

Love,

MM

Roasted Cedar-Planked Salmon with Mustard-Maple Glaze

Holy Moly!! This one is for YOU, Linda!!
(serves 4)

1 cedar plank
1&1/2 lb. center-cut wild salmon fillet with skin on (about 1&1/2" thick)
1/8 t. kosher* salt
1/3 cup pure maple syrup
2&1/2 T. whole grain* mustard
2 cloves chopped garlic
Juice of 1/2 lemon
Dash of smoked* paprika* or cayenne

Soak the cedar plank in water for 1 hour. Heat oven to 400, and line baking sheet with foil. Heat plank in oven 10 mins. Place on prepared pan, and put salmon on top. Season with salt. Roast until nearly opaque in the thickest part., 10-12 mins. Remove from oven and switch oven to broil. Simmer the maple syrup, mustard, and garlic in a small saucepan until reduced to about 1/3 cups, 8 mins. Stir in lemon juice and paprika and remove from heat. Reserve 2 T. of the glaze; spoon remaining glaze over salmon and broil 6" from heat until flesh is opaque, 3-5 mins. Remove salmon from oven and place on a serving platter. Spoon reserved glaze over salmon.

"Throw out that old song of self pity and excuses. Sing a NEW song of thankfulness, joy, and happiness."

Love,

MM

Key Lime and Blueberry Pies in Jars

How fun, GOOD, and Cute (and, again, perfect for your camping trip or Labor Day picnic - packed well in your cooler with jar lids)!!
(makes 8 pies/jars)

8 (4 oz.) Mason* canning jars
Parchment paper
12 graham crackers
2 T. granulated sugar
6 T. Kerrygold* butter, melted
1 14 oz. can sweetened condensed milk
4 large egg yolks
1/2 cup fresh lime juice (from about 4 limes - key* limes, if you can find them*)
1/2 cup heavy cream
1 cup fresh* blueberries
Grated lime zest, for serving

Heat oven to 375. Line an 8&1/2x 4&1/2" loaf pan with parchment paper, leaving a 3" overhang on the two long sides. In a food processor, pulse the graham crackers and sugar to form fine crumbs (you should have 1&3/4 cups total). Add the butter to the processor and pulse to combine. Spoon 1 T. each into eight 4 oz. jars, gently pressing them into the bottom. Transfer the jars to a large rimmed baking sheet. Press remaining graham mixture into the bottom of the prepared loaf pan and transfer the pan to the baking sheet. Bake until the crusts are golden brown 12-15 mins. Transfer to a wire rack to cool. Reduce oven temp. to 350. In a large bowl, whisk together the milk and egg yolks. Add the lime juice an whisk to combine. Divide the mixture among the cooled jars (3 T. per jar), and bake until just set, 10-12 mins. Transfer to a wire rack to cool, then refrigerate until ready to serve (up to 2 days). Using an electric mixer, beat the heavy cream in a med. bowl until stiff peaks form. Roughly break up the remaining graham cracker crust (you will have some left over) and form layers in the jars using the cream, blueberries, lime zest, and broken grahams.

"Be someone you want to be around."

Have FUN today!!!!!

Love,

MM

Grilled Chicken Sausages with Peaches and Onions

Perfect for your backyard BBQ or holiday weekend camping/RVing trip!!
(serves 4)

1 cup balsamic vinegar
Cooking spray (I like coconut oil*)
2 medium ripe* peaches, cut into 8 wedges (leave the skin on*)
1 med. red onion, cut into 8 wedges with root end intact to keep the wedge together*
4 t. safflower or canola* oil
1/2 t. kosher salt
1/2 t. freshly ground pepper
4 low-fat Italian (fully cooked) chicken sausages
1/4 cup chopped fresh basil

Bring vinegar to a boil in a saucepan over med.-high heat. Reduce heat to med.-low and cook until vinegar reduces to 1/4 cup, about 10 mins. Set aside. Coat grill or grill pan with cooking spray and prepare for med.-high heat. Meanwhile, toss peach wedges and oil in a large bowl and season with S&P. Place the sausages on the grill, turning occasionally. After 3 mins. add peaches and onions, turning occasionally until tender 5-7 mins. Cook sausages until they reach an internal temp. of 145, about 10 mns. Transfer to platter, drizzle with reserved balsamic syrup. Top with chopped basil.

"We need each other to get where God wants us to go."

Have FUN and Happy Friday!! Way to play, HAWKS!!!!!!!!!!!!!!!!!!

Love,

MM

Sichuan Dan Dan Noodles with Pork and Snow Peas

Pork is overwhelmingly the meat of choice in Sichuan, but you can also use chicken or beef in this very tasty one. Chop Chop!!
(serves 6)

1 T. reduced sodium soy sauce or Ponzu Citrus Sauce* plus 4 t., divided
1 T. Chinese rice wine or dry sherry
1 t. cornstarch
1/2 t. toasted sesame oil plus 2 t., divided
1 lb. pork loin, trimmed
1/4 cup low sodium chicken broth (I use Trader Joe's with only 90 mg. of sodium*)
2 T. hot chile oil
4 T. dark soy sauce or reg. soy sauce with a tiny bit of molasses added
1/4 t. Sugar in the Raw*
1/8 t. freshly* ground pepper
8 oz. snow peas (2&1/2 cups), trimmed
12 oz. Chinese flat noodles, or linguine
1&1/2 T. peanut oil or canola oil
3 T. chopped unsalted roasted peanuts
3 T. toasted sesame seeds
3 scallions, sliced on the diagonal*

Combine 1 T. soy sauce, rice wine, cornstarch, and 1/2 t. sesame oil in a med. bowl. Cut pork into 1/4" thick slices, then into matchsticks 1/8 to 1/4" wide. Add the pork to the marinade; stir to coat. Refrigerate for 1 hour. Meanwhile, whisk broth, chile oil, dark soy sauce, sugar, and pepper with the remaining 4 t. soy sauce and 2 t. sesame oil in a small bowl until well combined. Set aside. About 10 mins. before pork is done marinating, bring a large pot of water to a boil. Add snow peas; cook just until bright green and still crisp, 30 secs. to 1 min. Transfer with a slotted spoon to a colander (leave water boiling in the pot), and immediately rinse with cold water. Add noodles to the water and cook according to package directions. Drain and rinse well. Heat a 14" flat bottom carbon-steel wok or large cast iron skillet over high heat. Add peanut oil and swirl to coat. When the first puff of smoke appears, transfer the pork to the wok with a slotted spoon and discard the marinade. Cook, stirring often, until just cooked through, about 2 mins. Remove from heat. Add the noodles and snow peas to the pork and gently toss to combine. Transfer to a large shallow serving bowl. Whisk the reserved sauce and pour it over the noodles. Sprinkle with peanuts, sesame seeds and scallions. Toss together at the table before serving.

"Let us remember: One book, one pen, one child, and one teacher can change the world."

GO HAWKS!!!!!

Love,

MM

Slow Cooker Soy-Ginger Pot Roast

This delightful pot roast has some oooomph!!
(serves 6)

1 boneless beef chuck roast (3-4 lbs.)
1 t. kosher* salt
1/2 t. freshly* ground pepper
1 T. canola oil
1&1/2 cups water
1/2 cup Ponzu Citrus Sauce* or reduced-sodium soy sauce
1/4 cup honey
3 T. Braggs* cider vinegar
3 garlic cloves, minced
2&1/2 t. fresh* ginger, minced
1 t. ground dry mustard
1 large sweet* onion, halved and sliced
2 T. cornstarch
2 T. cold water

Sprinkle roast with S&P. In a large (preferably cast iron*) skillet, heat oil over med.-high heat. Brown roast on all sides. Transfer meat to a 5-6 qt. slow cooker. In a small bowl, mix 1&1/2 cups water, soy sauce, honey, vinegar, garlic, ginger, and mustard; pour over meat. Top with onion. Cook, covered, on low 7-9 hours or until meat is tender. Remove roast and onion and place on a serving platter; keep warm under foil*. Transfer cooking juices to a large saucepan; skim fat. Bring to a boil. In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 mins. or until thickened. Serve on the side with roast along with baked potatoes* with all the accoutrements*.

"Talk about your Blessings more than you talk about your burdens."

And, Have FUN Today!!

Love,

MM

Curried Chicken Spread

Made it back safely from my first RV trip to Lake Goodwin. That was one HECK of a wind/rain storm we endured!! This one caught my eye for YOU, A.D.!!
(serves 10)

3 T. light* mayo.
3 T. Major Grey's* Chutney
1/4 t. curry powder
1 can (4.5) Premium White Chunk Chicken Breast in water (Costco's is the BEST!!*), drained
1/2 cup chopped Granny Smith apple
1 T. chopped dry roasted unsalted peanuts (or dried cranberries)
2 green onions, chopped
Assorted crackers or baguette* slices

In a med. bowl, stir together 1st 6 ingredients. Top with green onions, and chill. Spread on crackers or bread.

"You never really see how toxic someone is until you breathe fresh air."

Have FUN today. September 1st. Holy Moly. How this year is flying by!!!

Love,

MM