Jolly Jack O' Lantern Cake Pops

Happy Halloween!!!
(serves 12)

1 (19 oz.) package macaroons
4 oz. cream cheese, softened*
1 cup white candy melting wafers
2 T. shortening
2/3 cup orange decorating sugar
1 piece fruit leather
Black food coloring
12 lollipop sticks

In a food processor, pulverize macaroons. Add cream cheese; pulse until ball forms. Shape into 12 smaller balls. Chill 20 mins. Melt wafers as package directs, adding shortening. Dip the lollipop sticks 1/4" into balls. Chill 5 mins. Dip balls into melted wafers; coat with sugar. Let sit until firm. Brush fruit leather with food coloring. Cut out eyes and mouths; attach with melted wafers.

"Gratitude is the single most important ingredient to living a successful and fulfilled life."

Have a SAFE and FUN Halloween. Hope you get lots of TREATS today!!

Love,

MM

German Cheese Soup

Rainy days are GREAT Soup Days!!
(serves 4)

4 T. Kerrygold* butter
1/2 T. onion powder
2 cloves of garlic, minced
2 T. flour
14 oz. veg. stock
1 cup heavy cream
1&1/4 cup Riesling wine
1 Hillshire Farm Polska Kielbasa, cut into 1" pieces
12 oz. med. cheddar cheese, shredded
Fresh snipped chives*, for garnish

In a med. sauce pan on low heat, melt butter then add onion powder and garlic and sauté for 1-2 mins. or until garlic is fragrant. Add flour and whisk, cooking until flour is golden brown. Add veggie stock and heavy cream, stirring until no lumps remain. Then add Riesling and Kielbasa, and bring to a boil.
Once boiling reduce to a simmer and simmer for 15-20 mins. or until slightly thickened. Add in cheese a half cup at a time, stirring until completely melted each time. Serve warm topped with chives and crusty bread.

"The storms of life prove the strength of our anchor."

Happy Friday, Friends!!!

Love,

MM

BBQ Joe Sliders

I made these yesterday (and gave some to Lexie), and they were DELISH!!
(16 servings)

1 T. Kerrygold* butter
1/2 sweet onion*, finely diced
1 lb. ground beef* (or you can use ground turkey)
1 package McCormick Sloppy Joe Seasoning Mix (I used Safeway's brand*)
1 can (6 oz.) tomato paste (I like using paste in a tube*)
1&1/4 cups water
1/4 cup bbq sauce (I used Stubbs*)
16 slider buns* (or 8 reg. hamburger rolls)
Dill pickles chips

Melt butter in a large skillet. Saute onions til soft. Add ground beef, crumble, and cook til no longer pink. Drain. Put burger and onion mixture into a med. saucepan. Stir in remaining ingredients through bbq sauce until well mixed. Bring to a boil. Reduce heat to low; cover and simmer 10 mins. Serve bbq joes on slider buns with dill chips.


"Happiness is not the absence of problems, it's the ability to deal with them." ~ Steve Maraboli

Have FUN today!!!!

Love,

MM

Pumpkin Steamers

Top off these delightful drinks with a dash of pumpkin pie spice atop luscious whipped cream. This one is for YOU, LL!!
(serves 2)

1/4 cup heavy cream
1 t. Sugar in the Raw*
1 cinnamon-apple herbal tea bag
1 cup half and half
1/2 cup canned pumpkin puree
3 T. packed light brown sugar
2 t. pumpkin pie spice
Whipped cream

Bring a small pot of water to a boil. In a med. bowl, using an electric mixer on high, whip cream with sugar until soft peaks form. In a heatproof cup, pour 1 cup boing water over tea bag. Steep for 3 mins. In a large measuring cup, mix half and half, pumpkin, brown sugar, and pumpkin pie spice. Microwave on high until hot, about 2 mins. Whisk in tea. Pour into mugs and top with whipped cream and a dash more pumpkin pie spice.

"Where is your focus today?"

Don't forget to laugh and have FUN!!

Love,

MM

Ginger-Cider Cheesecake with Cranberry Glaze!!

Hooooey!! Note: tho this one won't keep you in the kitchen for hours, but it does need time to chill. Best made the night before so it has plenty of time to set.
(serves 12)

Cheesecake:
30 gingersnaps (7 oz.), plus more for topping
1/4 cup Kerrygold* butter, melted
1/2 cup plus 1 T. Sugar in the Raw*
3 8 oz. packages cream cheese, softened
1/2 cup packed brown sugar
3 T. all-purpose flour
1/2 cup apple cider
3 eggs, lightly beaten
1/4 cup finely chopped candied ginger
2 T. grated fresh ginger
Fresh sage leaves, for garnish (optional)

Cranberry Glaze:
1 cup apple cider
1 cup cranberries
1/4 cup Sugar in the Raw*

Preheat oven to 350. For crust, place the 30 gingersnaps in a food processor; process until fine. Add butter and the 1 T. sugar; process until combined. Press mixture into bottom and 1&1/2" up the side of a 9" springform pan; set aside. For filling, in a large bowl beat cream cheese, the remaining sugar, brown sugar, and flour with an electric mixer til smooth. Beat in cider until just combined. Stir in eggs, candied ginger, and fresh ginger. Pour into crust-lined pan. Arrange additional gingersnaps over top. Place on a rimmed baking sheet. Bake 45 to 50 mins. or until edges puff and center is nearly set. Cool in pan on a wire rack 15 mins. Use a knife to loosen cheesecake from sides of pan. Cool completely. Cover. Chill 3-4 hours or ideally overnight in fridge before serving. To serve spoon Cranberry Glaze over cheesecake. Sprinkle with fresh sage leaves, if desired.

Cranberry Glaze: In a small saucepan combine the three ingredients. Bring to boiling, stirring to dissolve sugar; reduce heat. Boil gently, uncovered, 25 mins. or until syrupy. Cool.

"Love beats lectures every time."

Have FUN out there today and dance in the sunshine!!!

Love,

MM

Pumpkin Stuffed with Pancetta and Gruyere

I saw this one in the paper yesterday, and deemed it seasonal worthy!!
(serves 2-4)

1 med. leek, rinsed well*, quartered lengthwise, and chopped
1 T. EVOO
2 large garlic cloves, minced or pressed
1 pumpkin, about 3 lbs.
Kosher* salt and freshly* ground pepper
1/4 lb. pancetta or uncured* bacon, cooked until crisp, drained, and chopped
1/4 lb. good whole grain or white bread, cut into 1/2" chunks
1/4 lb. Gruyere cheese, grated
1/4 cup fresh chives, chopped
1 T. fresh thyme leaves
1/3 cup heavy cream, half and half, or stock

Center a rack in the oven and preheat to 350. Line a shallow baking pan with parchment paper. In a sauté pan over med.-low heat, cook the leek in the olive oil until soft. Add the garlic and cook another min. or two. Turn off heat. With a sharp, sturdy knife, cut a cap in the top of the pumpkin large enough to get your hand through, as if you were carving a jack-o'-lantern. Scoop out the seeds and strings. Sprinkle the inside generously with S&P. Toss the remaining ingredients together in a bowl. Add leeks and garlic. Season with pepper. Taste to see if you need to add salt. Pack the mixture into the pumpkin. Depending on the size of the pumpkin, you might have too much or too little to fill to the top. Put the cap on the pumpkin and bake for about 1&1/2-2 hours, until the stuffing is bubbling and the flesh of the pumpkin is tender when pierced with a fork. If there is excess liquid under the top, remove the cap and bake for 15 mins. more. Carefully transfer to the table, and serve by slicing or scooping out the filling and pumpkin together.

"The past is a place of reference, not a place of residence."

Have FUN today!!!

Love,

MM

Ginger Beef Noodle Soup

With a forecast of rain for today, I thought this fills the bill o' fare. Fresh ginger (LOVE IT) and Thai chili sauce give this soup Asian flavor in a flash - it's ready in just 30 mins.!!
(serves 4)

1 lb. flank steak or filet mignon*
1/4 t. kosher* salt
1/4 t. freshly* ground pepper
Cooking spray (I use coconut oil cooking spray*)
2 cups water
2 cans (14&1/2 oz. each) low sodium chicken broth
1 T. grated, peeled fresh ginger
1 T. bottle Thai-style chili sauce
4 oz. thin spaghetti, broken into thirds
1/2 cup chopped sweet red pepper
4 oz. snow peas, about 1&1/4 cups
1 cup packaged shredded carrots
2 scallions, sliced, 1/2 cup
1/4 cup chopped fresh basil

With a thin, sharp knife, cut steak into 1/4" slices, then cut slices crosswise into 1" pieces. In a bowl, toss steak with S&P. Coat a large pot with cooking spray; heat over med.-high heat. Add steak in 2 batches; cook stirring, until browned, 2-3 mins. With a slotted spoon, transfer steak to a plate; reserve. In the same pot, combine water, broth, ginger, and chili sauce; bring to a boil. Add pasta and chopped red pepper; reduce heat to med.-low. Cook until pasta is almost tender, about 6 mins., adding the snow peas and carrots during the last 2 mins. of cooking time. Stir in beef with any accumulated juices; cook until beef is just heated through, about 2 min. Remove from heat. Stir in scallions and basil.

"Use your voice for kindness, your ears for compassion, your hands for charity, your mind for truth, and your heart for love."

And, Thank God for your multiple blessings today!!

Love,

MM

Cran-Apple Smoked Turkey Sliders

Who doesn't like a great slider? And, these sound Delish to me!!
(serves 4)

8 slider buns, halved
4 oz. smoked cheddar cheese, shredded
8 t. light* mayo.
8 oz. all natural* applewood smoked turkey
4 oz. thinly sliced Granny Smith apple
3 T. whole berry cranberry sauce
1/4 t. freshly ground black pepper

Preheat broiler to high. Place rolls, cut sides up, on a baking sheet. Divide cheese evenly among roll bottoms. Broil 1 min. or until rolls are toasted and cheese melts. Spread cut side of each roll top with 1 t. mayo. Layer turkey, apple slices, and cranberry sauce on roll bottoms. Sprinkle evenly with pepper. Lay on roll tops. I would serve these with Lay's Potato Chips*.

"If you judge people, you have no time to love them. If we have no peace, it is because we have forgotten that we belong to each other." ~ Mother Teresa.

Have FUN today!!

Love,

MM

Savory Mini Cheese Balls

These sound so good and cute + mini effort is involved!
(makes 12 servings)

1&1/2 pkgs. (8 oz. each) cream cheese, softened
2 T. toasted sesame seeds
1 t. poppy seeds
2 cloves garlic, minced
2 T. finely chopped fresh flat-leaf* parsley
2 t. chopped fresh thyme leaves
1 t. finely chopped fresh rosemary
1/4 cup finely chopped dried cranberries
2 T. finely chopped pecans

Cut cream cheese into 6 pieces; roll each into a ball. Combine sesame seeds, poppy seeds, and half the garlic in a small bowl. Mix herbs and remaining garlic in a separate small bowl. Combine cranberries and nuts in a third bowl. Roll 2 cheese balls in sesame seed mixture. 2 balls in herb mixture, and remaining cheese balls in nut mixture. Serve with your fav. crackers, and Granny Smith apple wedges*.

"The words you speak will become your reality."

Happy Friday Friends!!

Love,

MM

Cheesy Hash Brown Potato Soup

Using store-bought hash browns and lots and lots of cheese you end up with a thick soup that really warms ya up. This one will become of your "new incarnation of potatoes" favs., I'll bet!!
(serves 6-8)

1 (30 oz.) bag frozen shredded hash browns, or make your own if you feel ambitious!
1 (10 oz.) can condensed cream of chicken soup (get the most "heart friendly" one you can find*)
4 cup low sodium* chicken broth
2 cups sharp* cheddar, grated, plus more for serving
1/2 cup cream cheese with chives*, softened
1/2 cup sour cream
1 t. onion powder
1/2 t. dried oregano
Kosher salt and freshly ground pepper, to taste
Garlic* croutons, garnish
Crumbled uncured* bacon, garnish

Combine chicken broth and hash browns in a large pot of Dutch oven over med.-high heat, and bring to a boil. Reduce heat to med. and stir in chicken soup, cheddar cheese, and onion powder. Season generously with S&P, and cook for 10-15 mins. Stir in sour cream and cream cheese, and cook until completely incorporated, then blend everything together with an emersion blender (or leave as is). Transfer to serving bowls, and top with oregano, croutons, bacon, and more cheese.

"The whole of life, from the moment you were born til the moment you die, is a process of learning."

Have FUN today!!!

Love,

MM

Fork and Knife Roasted Veggies

I LOVE the sweetness that roasting veggies brings out!! And, this preparation adds a lil' kick to 'em! This is one to consider adding to your holiday feasts. As always, the asterisk* denotes changes I have made.
(serves 8)

2 small acorn squash,  or 1 small kabocha (skin left on), cut into 3" wedges (3 lbs.)
1 small head of cauliflower, separated into large florets (1 lb.)
24 crimini or button mushrooms, halved* (24 oz.)
8 oz. Brussels sprouts, halved
2 small sweet* onions, cut into quarters, stem ends left intact
1/2 cup EVOO, divided
3*-4 t. honey
2 t. white balsamic vinegar
2 cloves of garlic, minced (2 t.)
1 t. spicy seasoning mix such as a bbq rub or Cajun seasoning
Kosher* salt and freshly* ground pepper
Parchment paper or cooking spray

Preheat the oven to 350. Line 2 rimmed* baking sheets with parchment paper or coat with cooking spray. Toss together veggies with 1/4 cup oil in a large bowl. Spread out in a single layer* on the two prepared baking sheets, and roast 10-15 mins. or until veggies begin to brown. Flip veggies over with tongs, and roast 10-15 mins. more. Stir together the remaining oil, honey, vinegar, and garlic in a small bowl. Remove baking sheets from oven. Flip veggies, and daub with honey mixture, sprinkle with seasoning mix, and season with S&P. Roast 5 mins. more or until glistening and browned.

"If you have the chance to do something that might make you happy - take it!!!!"

Love,

MM

Easy Chicken Enchilada Casserole

Layers of flour tortillas with shredded chicken, beans, salsa verde, and shredded cheese = YUMOLA!!
(serves 8)

2 cup shredded rotisserie* chicken
1 can (15 oz.) pinto beans, drained and rinsed
1 cup med. salsa verde, divided
2 t. ground cumin
2 t. garlic powder
2 t. oregano leaves
Coconut oil* cooking spray
4 flour tortillas (8")
1 package (8 oz.) shredded Mexican blend cheese, divided
1 container (8 oz.) sour cream or plain Greek yogurt*, divided
Toppings:
Chopped fresh cilantro
Chopped green onions*
Sliced black olives*
Avocado slices*

Preheat oven to 400. Mix chicken, beans, 2/3 cup of the salsa, cumin, garlic powder, and oregano in a large bowl. Spray a 9" deep dish pie pan with the cooking spray. Place 1 of the tortillas in the bottom of the pan. Layer with 1/3 of the chicken mixture, 1/3 of the sour cream and 1/2 cup of the cheese. Repeat layers of tortilla, chicken, sour cream, and cheese twice. Top with remaining tortilla, remaining 1/3 cup salsa and 1/2 cup cheese. Bake 15 mins. or until heated through. Let stand 5 mins. before serving. Sprinkle on cilantro, green onions, and black olives. Garnish the plates with avocado slices.

"We attract to our lives whatever we give our attention and focus to - whether positive or negative."

Have FUN today!!

Love,

MM (Machete Milletti - my Chef name, in case you've been wondering)

Blue Cheese Lemon Pasta

This one floats MY boat!!
(serves 6)

3 T. EVOO, divided
1/2 cup plain Panko* bread crumbs
1/4 cup finely chopped walnuts
3 cloves of garlic, finely chopped
3 T. flat leaf* parsley, chopped
1 lb. bucatini* (hollow pasta) or spaghetti
4 oz. crumbled blue cheese
3 T. freshly* squeezed lemon juice
1/2 cup pasta cooking water
Kosher* salt and freshly* ground pepper, to taste

In a saucepan, in 2 T. oil on med. heat, cook the bread crumbs, walnuts, garlic, and parsley 5 mins. or until well-toasted, stirring occasionally. Cook the pasta in salted water according to package directions Drain (saving 1/2 cup of the water), and toss the pasta with the blue cheese, lemon juice, 1 T. oil, and the pasta water. Fold in crumb mixture and season to taste with S&P. I would serve a wedge salad* on a chilled plate* with a warm loaf of buttered garlic bread*, to accompany.

"One of the hardest lessons in life is letting go - whether it's Guilt, Anger, Love, Loss, or Betrayal. Change is never easy. We fight to hold on, and we fight to let go."

Have FUN today!!!

Love,

MM

Cheesy Garlic Artichoke Spread

"This is perfection spread on a crusty baguette!" And, PERFECT to serve while watching the SEAHAWKS WIN!!!!!!!!!!!!!!!
(serves 6-8)

2 cups artichoke hearts (if using canned or jarred, drain thoroughly), finely chopped
1 cup fontina cheese, grated
1 cup mild provolone (I like Belgioso*), grated
3/4 cup Parmesan, grated
1/2 cup light* mayo.
1/2 cup plain Greek yogurt
1/2 cup cream cheese with chives*, softened
1 head of garlic
1 T. EVOO
1 t. onion powder
1 t. paprika
Kosher salt and freshly* ground pepper, to taste
1 baguette or crusty bread, sliced diagonally

Preheat oven to 375. Cut the top off the head of garlic and drizzle olive oil over the exposed garlic. Wrap tightly in aluminum foil and roast for 45 mins., or until garlic is soft and tender. Remove from oven and let cool, then squeeze roasted garlic out into a small bowl and mash it with a fork. In a large bowl, combine mayo., yogurt, cream cheese, onion powder, S&P, and stir together. Mix in chopped artichokes and roasted garlic, then add fontina and provolone cheeses. Taste and adjust seasoning, if necessary. Transfer mixture to a large baking dish and cover with paprika and Parmesan. Bake for 20-25 mins. at 375 or until cheese is melted and bubbly. Optional: broil for 5 mins. to brown top. Remove from oven and serve immediately with sliced bread. And, jump outta the way so you won't get mowed down!! Wha wha wha.

"We find in life exactly what we put into it." ~ Ralph Waldo Emerson

Love,

MM

Smoky Tater Hash

"You can serve up a hearty hash without peeling or chopping a single potato!" I am a HUGE fan of corned beef hash, but this veggie version caught my eye.................
(serves 4)

1 lb. frozen potato puffs
8 oz. crimini* mushrooms, thinly sliced
1/2 cup roasted red peppers, drained and chopped
1 med. sweet* onion, finely chopped
1&1/2 T. EVOO
1/2 t. smoked paprika
1/4 t. kosher* salt
Freshly ground pepper*
4 large eggs
Melon slices, for garnish

Preheat oven to 425. In a large bowl toss together all ingredients through pepper. Arrange in a single layer on 2 large rimmed baking sheets. Bake 25 mins., rotating pans on oven racks half way through. Serve each portion topped with a fried egg, and garnish with melon slices.

"If you want to be happy, you have to be happy on purpose. When you wake up, you can't just wait to see what kind of day you'll have, you have to decide what kind of day you'll have."

Have FUN!!

Love,

MM

Crispy Cod in Crushed Chips

What a brilliant idea to use crushed salt and vinegar chips!!
(serves 4)

Coconut oil* cooking spray
1&1/2 lbs. cod fillets, cut into strips
3 egg whites, beaten
6 oz. salt and vinegar chips (not "kettle" type*), finely crushed in a zip lock bag
1/4 t. kosher* salt
Chives, chopped
Lemon wedges

Preheat oven to 450. Line a large baking sheet with foil; spray generously with cooking spray. Dip the cod strips into the beaten egg whites, then into the crushed potato chips. Arrange on the prepared pan. Spray fish with the cooking spray. Bake 12 mins. or until golden brown and crispy. Sprinkle with chives, and serve with lemon wedges and buttered petite peas*.

"The only person you should try to be better than is the person you were yesterday."

Have FUN - it's a HAPPY FRIDAY!!!!!!!!!!!!!!!!!

Love,

MM

Slow-Cooked Baby Back Teriyaki Ribs

This is another aroma wooing one!!!!
(serves 4)

1 large rack baby back ribs
1/2 t. freshly* ground pepper
1/2 cup Ponzu Citrus Sauce* or low sodium soy sauce
2 T. rice wine vinegar
1/4 cup brown sugar
1 T. balsamic vinegar
2 cloves of garlic, minced
Black and white sesame seeds
Pineapple poppy seed coleslaw

To make the teriyaki sauce: Simmer Ponzu, rice wine vinegar, and brown sugar til thickened in a small saucepan. Sprinkle ribs with pepper. Place ribs into slow cooker with 1/3 of the sauce. Cover and cook on High 4 hours or on Low 7 hours until tender. Cut rubs apart. Simmer remaining teriyaki sauce with balsamic vinegar and garlic uncovered on med.-high for 5 mins.; brush onto ribs. Serve with slaw and garnish with sesame seeds. I would also serve buttered white corn on the cob with these*.

"God teaches us not to relay on people, but to rely on Him. You've got to let people off the hook. Quit trying to make someone be everything to you. No one person can meet 100% of all your needs."

Have FUN today!!

Love,

MM

"Fast Fix" Chicken Alfredo with Grilled Apples

Here is the quote proceeding this autumnal recipe that caught my eye, "I've you've never grilled apples, before, here's your excuse to start. They're just fantastic!"
(serves 4)

4 boneless skinless chicken breast halves (6 oz. each)
4 t. poultry* seasoning
1 large Gala or Granny Smith* apple cut into 1/2" wedges
1 T. freshly squeezed* lemon juice
4 slices provolone cheese
1/2 cup Alfredo sauce, warmed
1/4 cup crumbled blue cheese

Sprinkle both sides of the chicken with poultry seasoning. In a small bowl, toss apple wedges with lemon juice. Moisten a paper towel with cooking oil; using a long-handled tongs, rub on grill rack or grill pan* to coat lightly. Grill chicken, covered, over med. heat for 5-8 mins. on each side or until a thermometer reads 165. Grill apple slices, covered 2-3 mins. on each side or until lightly browned with grill marks. Top chicken with provolone; cook, covered, 1-2 mins. longer or until cheese is melted. Serve chicken with Alfredo sauce and apples. Sprinkle with blue cheese.

"Life's too short to argue and fight. Count your blessings, value your friends, move on with your head held high and a smile for everyone."

And, have FUN today!!

Love,

MM 

Tomato and Basil Halibut

This was adapted from Marcus Wareing Restaurants, further adapted by my asterisks, and makes a very pretty presentation.
(serves 2)

4 Campari* tomatoes, quartered
1/4 cup plus 2 T. EVOO, divided
Kosher salt
Freshly ground pepper
2 sprigs lemon* thyme, leaves picked
3 cups basil, loosely packed
1/4 cup plain Greek yogurt
1/2* t. honey
2 T. veg. oil
2 T. Kerrygold* butter
2 (6 oz.) halibut fillets
Lemon crowns* sprinkled with dried dill* for garnish

To prepare the tomatoes, preheat the oven to 215. Place the tomatoes, skin-side down on a baking sheet and drizzle with 2 T. olive oil. Sprinkle with 1/2 t. salt, 1/2 t. pepper and thyme leaves, and bake for 2-3 hours until the tomato juices have mostly evaporated. Set aside. To make the sauce, combine basil leaves, 1/4 cup olive oil, and 1 t. salt in a food processor and blend until smooth. Mix in yogurt and honey. Refrigerate until ready to serve. Heat veg. oil and butter in a nonstick pan over med.-high heat. Season halibut on both sides with S&P. When the oil is hot, cook fillets for 4-5 mins. on each side, until golden brown and cooked through. Remove from heat and let rest for 2 mins. Serve the halibut with the reserved tomatoes, a drizzle of olive oil and a dollop of the yogurt-basil sauce. Set a lemon crown on each plate to garnish.

Everyone needs a champion. Be that for someone today!!

Love,

MM

Slow Cooker Broccoli Cheese Soup

Sounds YUMOLA to me!!
(no servings size listed)

1/2 cup Kerrygold* butter
1&1/2 cups diced sweet* onion
2 cloves minced garlic
6 T. all purpose flour
Kosher* salt and freshly* ground pepper
2 12 oz. cans evaporated milk
5 cups low sodium chicken broth
5 cups broccoli florets
1/2 t. dried thyme
1/2 cup heavy cream
12 oz. grated sharp cheddar cheese
2 oz. Parmesan cheese, freshly shaved*

In a large skillet melt butter over med. heat. Saute onions until they become transparent, about 3-4 mins. Add garlic and flour, as well as a little S&P to flavor. Cook for 2 mins., stirring constantly. Using a whisk, slowly add in the evaporated milk and stir well to make it smooth. Cook mixture until it begins to thicken, then pour into slow cooker with chicken broth, broccoli, and thyme. Cover and cook 2&1/2-3 hours on high or 6 on low. Turn heat off (or to "warm", if you have that option), and add in heavy cream, shredded cheddar, and Parmesan. Season with S&P to taste, and enjoy!!

"We don't have faith so we can never have a problem. We have faith so we can have a problem and not let it have us".

Have FUN today!

Love,

MM

Herb-Crusted Pork Tenderloin with Red Potatoes and Roasted Asparagus

Bet they'll ask you to make THIS one again!!
(serves 4)

For the Tenderloin:
Pork tenderloin, trimmed
1/4 cup fresh bread crumbs
2 t. chopped lemon* thyme or regular thyme
1 t. Johnny's Garlic Seasoning* or garlic powder
1 t. smoked paprika
1/4 t. Kosher salt
1 T. Dijon mustard

For the potatoes:
1 lb. small red new potatoes
1 thinly sliced shallot
1 T. EVOO
1/4 Kosher salt
1/4 t. freshly* ground black pepper

For the asparagus:
1 lb. trimmed pencil thin* asparagus
2 T. EVOO
Pinch of Kosher salt

Preheat oven to 400. In a small bowl, combine the breadcrumbs, thyme, garlic, paprika, and salt. Brush the tenderloin with the Dijon, and pat the breadcrumb mixture evenly on all the surfaces. Place the tenderloin on a baking sheet. In another bowl, toss the potatoes, shallot, oil, S&P. Place on a separate baking sheet. In yet another bowl, toss the asparagus with the oil and the pinch of salt. Roast pork and potatoes for 25 mins. or until pork registers 145. After 15 mins. of baking time, move the potatoes to one side of the baking sheet. Add asparagus to the other side and continue roasting until potatoes are fork tender. Let pork rest for 5 mins. before slicing, and serve with the potatoes and asparagus.

"To be spiritually fit, feed on God's word and exercise your faith."

Love,

MM

Mediterranean Orzo Salad

Thanks to the P.W. for this yummy and colorful veggie salad. You could easily "meat it up" by adding mini pepperonis.
(serves 12)

1/4 cup EVOO
1 whole lemon, juiced
1 clove garlic, minced
Kosher* salt and freshly* ground pepper, to taste
12 oz. orzo pasta, cooked, drained, and cooled
1 cup red grape tomatoes, halved
1 cup yellow grape tomatoes, halved
1 cup kalamata olives, halved
1 cup crumbled feta cheese
1 cup chickpeas, drained and rinsed*
1/2 whole red onion, diced
3 T. minced fresh flat-leaf* parsley

In a jar or bowl, mix together the oil, lemon juice, garlic, and S&P until totally combined. Place the orzo and all the other ingredients in a large mixing bowl, and pour the dressing over the top. Stir to combine, taste, and adjust seasonings. Refrigerate at least an hour before serving. Top with more feta and parsley, and serve as a main dish salad, or with grilled chicken, fish, steak, or burgers.

"Sometimes our lives have to be completely shaken up, changed, and rearranged to relocate us to the place we're meant to be."

Have FUN today - I know I will - watching college football. YAY!!

Love,

MM

Salmon Melts

This tasty treat can be an appetizer, lunch, or perfect PNW game day fare!
(makes 10-12 sammies)

2 cups cooked wild-caught* salmon
1 sweet* onion, chopped
1-2 cloves garlic, minced
1 T. Kerrygold* buter
Scant 1/4 cup light* mayonnaise
1 T. Dijon* mustard
2 T. capers, rinsed*
2 T. freshly squeezed* lemon juice
1 T. minced fresh parsley
Kosher* salt and freshly ground* pepper, to taste
1 baguette
2-3 Campari* tomatoes, sliced
1 cup Monterey Jack cheese or Sharp Cheddar, finely shredded

Preheat oven to broil. Mash salmon with a fork in a large bowl. Melt the butter in a skillet on med.-high heat. Add the onion, season with S&P, and cook for about 5-7 mins. until softened. Add the garlic to the center of the skillet, and cook for another 30 secs. or so. Cool slightly. Add the onion and garlic to the salmon. Add the mayo, mustard, capers, lemon juice, and parsley. Mix to combine. Season with additional S&P, if needed. Note: you can add many other ingredients at this point, if you like: finely chopped hard boiled egg, minced jalapenos, cornichons, diced celery, etc. Slice the baguette on a bias. You should have 10-12 pieces. Toast the bread in the oven until golden under the broiler 1-2 mins. Top the bread with the salmon mixture. Add a slice of tomato on top, and then sprinkle with cheese. Bake under the broiler for 3-5 mins. WATCH!!*, until the cheese is melted and golden.

"Faith in God's goodness puts a song in the heart."

Happy Friday, Friends!!

Love,

MM

Easy Asian Glazed Meatballs

Talk about a fast fix for a busy night's meal!
(makes 4 servings)

1/2 cup hoisin sauce
2 T. unseasoned* rice vinegar
4 t. brown sugar
1 t. Johnny's Garlic Seasoning* or garlic powder
1/2*-1 t. Sriracha Asian hot chili sauce
1/2 t. ground ginger or 1 t. fresh grated ginger*
1 pkg. (12 oz.) frozen fully cooked homestyle of Italian meatballs
Thinly sliced green onions
Toasted sesame seeds
Hot cooked rice

In a saucepan, mix the first 6 ingredients. Add meatballs, stirring to coat; cook, covered, over med.-low heat 12-15 mins. or until heated through, stirring occasionally. To serve, heap a pile of hot rice on each plate, top with meatballs, and sprinkle with green onions and sesame seeds. Voila - done!

"Health tip: Save about 60 calories, 15 g. of fat, and 7 g. saturated fat per serving when you substitute full cooked chicken meatballs, such as Al Fresco's Teriyaki Ginger Chicken Meatballs."

"A soft answer has often been the means of breaking a hard heart."

If you come into a possible conflict, don't retaliate - walk away.

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

Love,

MM

Curried Chicken Salad

I made this today, and it garnered RAVE reviews (including MINE!!).
(serves 6)

Kosher salt and white* pepper to taste
1&1/2 cups light* mayo.
1/3 cup dry white wine
1/4 cup Major Grey's Chutney
3 T. curry powder
1/&12 lbs. rotisserie* chicken, shredded into bite size pieces
1 cup med. diced celery (2 large stalks)
1/4 cup chopped scallions, white and green parts (2 scallions)
1/4 cup golden* raisins
1 whole cup whole roasted, salted cashews
Shredded iceberg lettuce*

For the dressing: Combine the mayo., wine, chutney, curry powder, S&P in a small bowl. Whisk until smooth. In a large bowl, combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temp. on a bed of shredded lettuce.

"The more you are motived by love, the more fearless and free your actions will be."

Have FUN today, and help out a friend that needs you!!

Love,

MM

Pescado A La Veracruzana (Veracruz-Style Fish)

This one from our southern neighbor sounds delish, delightful, and will make a very pretty presentation for your family or guests.
(serves 4)

1 T. EVOO
1 sweet* onion, diced
3 cloves of garlic, chopped
1 t. dried oregano
2 t. dried marjoram
1 (28 oz.) can fire-roasted* petite* diced tomatoes
1/4 cup pitted and chopped green olives
3 T. golden raisins
1 T. capers, rinsed
2 T. freshly squeezed* lime juice
4 (6 oz.) cod fillets
Kosher* salt and freshly ground* pepper, to taste
2 T. chopped cilantro
Corn tortillas, warmed, for serving

Heat oil in a large saucepan over med. heat. Add onions and cook until soft, about 5 mins. Stir in garlic, oregano, and marjoram; cook for 2 mins. Add tomatoes and their juices, olives, raisins, capers, and lime juice. reduce heat to a simmer and cook for 15 mins. Season fish fillets with S&P. Add to simmering sauce, cover and cook until fish flakes when pulled apart with a fork, 10-12 mins. Serve garnished with chopped cilantro and warm corn tortillas on the side.

"In order to be irreplaceable, one must always be different" ~ Coco Chanel

Have FUN today!!!

Love,

MM

Cheesy Spinach Bake

This dish WILL be devoured!
(serves 6-8)

2 10 oz. boxes of frozen spinach, thawed, water squeezed out*, and chopped
1/2 (10.75 oz.) can low sodium* cream of mushroom soup
1 cup sharp cheddar, grated
3/4 cup gruyere or Swiss, grated
1 egg, lightly beaten*
2 t. Dijon mustard
Dash of nutmeg*
1/2 t. garlic powder
Kosher salt and freshly ground pepper, to taste

Preheat oven to 350. In a large bowl, mix together, mushroom soup, egg, and Dijon until combined, then season with garlic powder, nutmeg, S&P. Pour spinach mixture into a large baking dish and top with cheeses. Place in oven and bake for 35-40 mins. or until cheese is melted and bubbly. Note: cover with foil is cheese is melting too quickly.

Make every minute count And, don't forget to have FUN today!!

Love,

MM

Grilled Feta with Onions and Peppers

What an easy and elegant offering served with slices of warm French bread!
(makes 8 servings)

Cooking spray
14" long sheet of heavy-duty foil
1/2 sweet onion, thinly sliced
1 8 oz. package of block feta cheese, sliced in half horizontally
1/2 red bell pepper, thinly sliced
1/2 either yellow* or orange* bell pepper, thinly sliced
1/2 t. dried oregano
1/4 t. garlic pepper
1 loaf French bread, cut into 1/2" slices

Preheat grill or grill pan*. Spray foil with nonstick cooking spray. Place onion slices in center of foil; top with feta and pepper spices. Sprinkle with oregano and garlic pepper. Seal foil using drugstore wrap technique (place food in the center of an oblong piece of heavy-duty foil, leaving at least a 2" border around the food. Bring two long sides together above the food; fold down in a series of locked folds, allowing for heat circulation and expansion. Fold short ends up and over again. Press folds firmly to seal the foil packet.) Place foil packet on grill upside down and grill, covered, over high heat for 15 mins. Turn packet over; grill covered 15 more mins. Open packet carefully and serve immediately with slices of French bread and a smile!!

"What do you want to thank Him for today?"

Love,

MM

Beer-Braised Sausage with Caramelized Onions

A "WOW"-worthy braised Oktoberfest offering!
(serves 6)

Cooking spray
1&1/2 lbs. sweet* onions, sliced
1 t. Sugar in the Raw*
5 sprigs fresh thyme
1 (19 oz.) pkg. turkey or pork* kielbasa smoked sausage
1 bottle of lager beer
1 cup low sodium chicken broth
Kosher* salt
Freshly* ground pepper

Coat a large skillet with cooking spray. Combine first 5 ingredients in skillet. Cover with beer and chicken broth. Cover skillet and bring to a boil. Reduce heat to med.-low. Let simmer 20 mins. Remove sausage; set aside and keep warm*. Increase heat to high. Simmer beer and onion mixture 20 mins. or until sauce is syrupy and onions are golden, stirring often. Season with S&P. Transfer to a serving platter. Heat grill or grill pan to med.-high. Grill sausages 3 mins., turning occasionally. Serve sausages with reduced onion mixture (and buns, if desired).

"Ambition is the path to success. Persistence is the vehicle you arrive in." ~ Bill Bradley

Have FUN today watchin' football and/or the beautiful fall leaves!!!

Love,

MM

Hot Ham and Cheese Dip

Only 3 ingredients - so it's easy peasey to whip up for your football watchin' fans!
(no serving size given)

1 small block of cream cheese with chives*, softened
1/2 lb. uncured* Black Forest Ham*, cubed
1/2-3/4 cup shredded sharp* cheddar

Mix ingredients in a med. bowl. Place in a baking dish and bake at 350 til bubbly. Serve with tortilla chips or crackers.

"Nothing is quite as beautiful as someone who has survived losing everything and still has a tender heart."

Happy Friday, Dear readers. Don't forget to have some FUN today, and be very grateful for all that you have.

Love!!

MM

Cranberry Cream Cheese French Toast Bake

Sounds Divinely Yumola to Me!! Note: This is a 2 day process.
(serves 12)

12 cups cubed French bread (12 oz.)
2 pkg. (8 oz. each) cream cheese, cubed
1 can (14 oz.) whole-berry cranberry sauce
12 large eggs, lightly beaten
2 cups whole* milk
1/3 cup real* maple syrup
2 t. ground cinnamon
Dash freshly grated* nutmeg
Additional maple syrup, optional

Arrange half of the bread in a single layer in a greased 13x9" greased baking dish; top with cream cheese and spoonfuls of cranberry sauce. Arrange remaining bread over top. In a large bowl, whisk eggs, milk, maple syrup, cinnamon, and nutmeg until blended. Pour over casserole. Refrigerate, covered, overnight. The next day, preheat oven to 350. Remove dish from fridge while oven heats. Bake, uncovered, 50-60 mins. or until golden and a knife inserted near the center comes out clean. Let stand 10 mins. before serving. If desired, serve with additional warmed* maple syrup.

"When facing a tough decision, two of the most important questions to ask ourselves are: Am I being true to myself? And, Am I following my heart? If it doesn't feel right in your gut, don't do it!"

Have FUN today and enjoy the BEAUTY that surrounds you!!

Love,

MM