Dijon Beef Tenderloin Steaks

I hope you all had a wonderful time with family and friends spent feasting and in fellowship yesterday. I know I did!! And, I am SURE you thought I would do a "leftovers" recipe today. Nope!!Moving on. Tho, I'll bet everyone will have at least one turkey sammie. This one floated my boat when I saw it.
(serves 4)

4 beef tenderloin steaks (1" thick and 4 oz. each)
1/2 t. kosher* salt
1/4 t. freshly* ground pepper
5 T. Kerrygold* butter, divided
1 large sweet* onion, halved and thinly sliced
1 cup low-sodium* beef stock
1 T. Dijon mustard

Sprinkle steaks with S&P. In a skillet, heat 2 T. butter over med.-high heat. Add steaks; cook 4-6 mins. per side or until meat reaches desired doneness (med. rare - 140-145). Remove and keep warm. In the same pan, heat 1 T. butter over med. heat. Add onion; cook 4-6 mins. or until tender. Stir in stock; bring to a boil. Cook 1-2 mins. or until liquid is reduced by half. Stir in mustard; remove from heat. Cut remaining butter; stir into sauce. Serve with steaks. I think bright green steamed broccoli, and a loaded baked potato would be fab. with this meal!!*

"Integrity is not a given factor in everyone's life. It is a result of self discipline, inner trust, and a decision to be relentlessly honest in all situations in our lives."

Have FUN today, and Gird Your Loins if you are entering the Fray, Madness, and Mayhem of "Black Friday!!"

Love,

MM

Cuban Pork Wraps

These remind me of a Cubano sammie I had in South Beach, Fl. that was FUMOLA!!
(makes 4 servings)

3/4 lb. thin boneless pork loin chops, cut into strips
1 T. canola oil
1/8 t. pepper
1 T. Dijon mustard (a true Cubano uses yellow mustard*)
4 multigrain tortillas (10")
8 oz. uncured* black forest* ham
8 slices Swiss cheese
4 thin sandwich dill pickle slices
1/4 cup thinly sliced red onion

Preheat oven to 350. Toss pork with oil and pepper. Place a skillet over med.-high heat. Cook and stir pork 2-3 mins. or until browned. Spread mustard on tortillas; layer with ham, cheese, pickle, onions, and pork. Roll up and place, seam side down, on an ungreased baking sheet; bake 4-6 mins. or until warm. Serve with crispy sweet potato fries*.

"Do more of what makes you happy."

On this Thanksgiving Eve day, I want to tell you, Dear Readers, I am VERY Thankful for YOU!!

Love,

MM

Lemon-Herb Olives with Goat Cheese

This sounds SO good, that I have decided to add it to my Thanksgiving Feast!!
(6 servings)

3 T. EVOO
2 t. grated lemon peel
1 garlic clove, minced
1/2 t. minced fresh oregano or rosemary (I am going to use both!! From my farm*)
1/4 t. crushed red pepper flakes
1/2 cup assorted pitted Greek olives
1 pkg. (5.3 oz.) fresh goat cheese log
1 T. minced fresh basil
Assorted crackers (I am going to use rice crackers*)

In a small skillet, combine the first 5 ingredients; heat over med. heat 2-3 mins. or just until fragrant, stirring occasionally. Stir in olives; heat through, allowing flavors to blend. Spoon over goat cheese. Serve with crackers.

"Carry out a random act of kindness, with no expectation of reward. Safe in the knowledge that one day someone might do the same for you. If they don't, that's OK, too.*" ~ Princess Diana

Have FUN today!! I am going to brave madness and mayhem at Costco to get a few last things I need for Thursday. Wish me Bon Chance!!

Love,

MM

Pistacio, Apricot, and Sesame Brittle

This is a great munchie to have sitting around when your guests arrive on T-day to stave off their hunger. Also makes a wonderful gift - wrapped in paper lined tins or brightly colored plastic wrap sheets tied with festive ribbons.
(serves 8)

Cooking spray (I use coconut oil*)
1 cup Sugar in the Raw*
1/2 cup light corn syrup
Pinch of sea* salt
1 T. Kerrygold* butter
1 t. baking soda
1/2 cup chopped pistachios
1/3 cup chopped dried apricots
1 T. sesame seeds

Coat baking sheet with spray. In a saucepan, cook sugar, syrup, and a pinch of salt over med., stirring occasionally, until amber, 10-13 mins. Carefully stir in butter and baking soda (mixture bubbles up!); pour onto baking sheet. Top with remaining ingredients; cool and break into pieces.

"Attitude is the mind's paintbrush. It can color any situation."

Have FUN today!! And, make sure to buy your turkey today or tomorrow (if frozen) so it can thaw safely in the fridge for a few days.

Love,

MM

Ham and Swiss Stromboli

If you are hosting a crowd of Seahawks fans, or have been invited to watch the game elsewhere, this easy and delish make-and-take sammie is just the ticket!!
(serves 6)

1 tube (11 oz.) refrigerated crusty French loaf
5 slices uncured* Black Forest Ham* (about 6 oz.)
1/4 cup finely chopped sweet* onion
8 applewood* smoked* bacon strips, cooked and crumbled
10 sliced aged* Swiss cheese (about 6 oz.)
Honey or whole grain* mustard, for serving

Preheat the oven to 375. Unroll dough on a baking sheet. Place ham down center third of dough to within 1" of ends; top with onion, bacon, and cheese. Fold long side of dough over filling, pinching seam and ends to seal; tuck under ends. Cut slits in top. Bake 20-25 mins. or until golden; slice. Serve with mustard and a smile!!

Freezer option: Securely wrap and freeze cooled and unsliced stromboli in heavy-duty foil. To use, reheat in a preheated 375 oven until heated through to 165.

"Sometimes good things take us away from something even better. Jesus longs for our fellowship."

Love,

MM

Crabbie Phyllo Cups

If you're out of crab, try these easy snacks with water-packed, sustainable*/wild caught* tuna.
(makes 2&1/2 dozen)

1/2 cup spreadable garden vegetable cream cheese
1/2 t. Old Bay* Seafood Seasoning
3/4 cup lump crabmeat, drained and picked through for shells*
2 pkg (1/9 oz.) frozen miniature phyllo tart shells, thawed and baked to package directions*
5 T. chili sauce

In a small bowl, mix cream cheese and Old Bay; gently stir in crab. Spoon 2 t. crab mixture into each tart shell. Top with chili sauce.

"Well-timed silence can be more eloquent than words."

Thank God for all your Blessings today!!

Love,

MM

Banana Cream Pudding Parfait

Happy Friday Folks!! When I read this one, I wanted to eat it right then! Talk about comfort.
(serves 6)

Banana Pudding:
1&1/2 cups 2% milk plus 2 T., divided
2 large or 3 very ripe bananas, peeled and sliced into rings*
1 envelope unflavored gelatin (2&1/4 t.)
1/2 cup Sugar in the Raw*
1/2 cup nonfat dry milk
1/8 t. kosher salt
1/2 cup heavy cream
1/2 reduced-fat plain Greek yogurt
1&1/2 t. vanilla extract

Layers and Topping:
3 medium firm ripe bananas, sliced in rings*
3/4 cup coarsely chopped toasted hazelnuts
Toasted shredded coconut* (if desired - sounded like a good addition to me*)

To prepare pudding: Bring 1&1/2 cups milk and banana slices to a simmer in a small nonreactive saucepan, then remove from heat. Cover and let stand for 1 hour. Or cool to room temp., cover and refrigerate for up to 1 day. Mix gelatin with the remaining 2 T. milk in a med. bowl, stirring to break up any lumps. Set a fine-mesh sieve over the bowl. Add sugar, dry milk, and salt to the banana-milk mixture; cook, stirring, until the dry ingredients have dissolved and the milk is steaming hot (do not let it boil), about 5 mins. Pour the milk mixture through the sieve into the gelatin, pressing on the bananas to extract as much milk as possible without actually mashing the pulp through the sieve. Use the leftover pulp in a smoothie or muffin batter, or discard. Whisk until the gelatin is dissolved. Cover and refrigerate until firm and cold, at least 3 hours and up to 5 days. Scrape the chilled pudding into the bowl of a stand mixer fitted with a whisk attachment and whip on med.-high. At first it will look something like cottage cheese, but continue beating until smooth, about 1 min. Return the pudding to its original container. Combine cream, yogurt, and vanilla in the bowl, and beat on med.-high for 5 full minutes. Fold into the pudding.
To assemble parfaits: Spoon 1/4 cup pudding into each of 6 parfait glasses. Top with 3 or 4 banana slices and 1&1/2 T. hazelnuts, then another layer of banana slices. Spoon on anther 1/4 cup pudding, and top with the remaining banana slices, hazelnuts, and coconut.

"Grace: Getting what we don't deserve. Mercy: Not getting what we do deserve."

Have FUN today!!

Love,

MM

Beef Stew with Dill

This one had me at the word, Dill - which I SO love!! And, who doesn't like beef stew?
(serves 6)

2 T. EVOO
2 lbs. beef chuck, cut into 1&1/2" pieces
Kosher* salt
Freshly* ground pepper
1 qt. low sodium* chicken broth
6 shallots, halved
1/2 lb. organic* carrots, cut into 2" pieces
1&1/2 cups frozen petite* peas
5 oz. baby spinach, stems removed*
2 T. chopped fresh dill

In a large saucepan, heat the oil. Season the beef with S&P, and brown over med. high heat, turning, about 10 mins. Add the chicken stock, and shallots; bring to a boil. Simmer over low heat for 1&1/2 hours, until the meat is tender. Add the carrots; simmer for 12 mins. Add the peas, spinach, and dill; cook for 2 mins. Serve with warm* crusty bread and a wedge salad*.

"The most beautiful thing you can wear is confidence."

Now, I am caught up. Sleep well, my Friends!!

Love,

MM

Chef John's Fisherman's Pie with Spinach in a Garlic and Lemon-Scented Sauce Under a Potato Crust

Sorry about missing yesterday's blog entry, my Friends. No power til the aft. This one is long and a bit labor (of love) intensive, but the pic looked scrumptious and soul warming!! And, I do believe it will rate "Huzzahs!" from the lucky eaters!
(serves 6)

For the Potato Crust:
3 russet potatoes (1&3/4 lbs.), peeled and cut into 1/2" pieces
3 T. Kerrygold* butter
1 pinch freshly grated nutmeg
1/2 t. kosher* salt
1/8 t. freshly* ground pepper
1 pinch cayenne pepper
1/2 cup 2% milk

For the Spinach:
2 t. EVOO
12 oz. fresh baby spinach, stems removed*
1/8 t. kosher* salt

For the Sauce:
3 T. Kerrygold* butter
3 T. flour
2 cloves garlic, minced
2 cups whole* milk
2 t. finely grated lemon zest
1/8 t. kosher* salt

For Assembly:
1/2 t. kosher* salt
1.2 t. freshly* ground pepper
2 lbs. (3/4" thick) boneless cod fillets
Dash cayenne pepper
1/2 lemon, juiced (about 2 T.)
1 T. chopped fresh chives for garnish

To make the potato crust: Bring a large saucepan of salted water to a boil. Cook potatoes until very tender, about 20 mins. Drain well. Return potatoes to pot and mash in butter, nutmeg, salt, black pepper and cayenne. Mash in milk until smooth.
Prepare spinach: Heat oil in a large, deep skillet or Dutch oven over med.-high heat. Cook spinach wit salt, stirring occasionally, until spinach has wilted, about 1 min. If all the spinach doesn't fit in the pan at once, add some, and once it's wilted, add more til all is cooked. Transfer to a paper-towel lined bowl to absorb excess moisture.
Preheat oven to 375.
Make the sauce: Melt butter in  saucepan over med. heat. Whisk in flour and cook, whisking constantly, until mixture is smooth, has a nutty aroma, and is slightly browned, about 2 mins. Add garlic and cook, whisking, until fragrant, about 20 secs. Gradually whisk in milk, then add lemon zest and salt, and cook whisking constantly, until sauce has thickened, about 5 mins. (your workout!!*). You can prepare the mashed potatoes, the spinach, and the white sauce 1 day ahead and keep them refrigerated until you're ready to assemble the dish. When you are, gently reheat the white sauce.
Assemble dish: Generously butter an 8x12" flameproof baking dish. Sprinkle 1/4 t. each salt and black pepper in baking dish. Arrange cod in a single layer and sprinkle with cayenne and remaining salt and pepper. Spread spinach evenly over fish and drizzle with lemon juice. Spoon sauce over spinach and give casserole dish several taps to eliminate air bubbles. Drop heaping spoonfuls of mashed potatoes over casserole, then spread smoothly to cover filling. Put dish on a rimmed baking sheet to catch any drips. Bake until bubbling, about 40 mins. Turn on broiler and broil until top of potato crust is golden brown, 1-2 mins. Watch carefully!*. Let stand 10 mins. before serving in shallow bowls. Garnish with chives. Don't be alarmed by the amt. of liquid in the dish; it's a fantastic sauce! Whew, even I am tired, but I want to eat this for dinner. Sounds YUMOLA to me!!

"The One who made us knows far better than we do how life is supposed to work."

Have FUN today!!

Love,

MM

Santa Fe Chicken and Potato Soup

Here's something for ya: "Making this five-ingredient soup in minutes in the microwave can help shield you from strokes, thanks to its potassium-rich potatoes, lycopene-loaded tomatoes, and protein-packed chicken." And, it is ready in under 20 mins.!!
(makes 2 dinner or 3 lunch servings)

1 can (14&1/2 oz.) low sodium* chicken broth
1 can (14 oz.) diced tomatoes with chilies
2-3 red* potatoes, cut into 1/2" cubes
8 oz. boneless, skinless chicken breast, cut into 1/2" pieces
1 pkt. (1& 1/4 oz.) low sodium* taco seasoning (I use Trader Joe's*)

In a 1 qt. microwave-safe dish, combine all the ingredients. Cover tightly with a lid or microwave plastic wrap; microwave on High until potatoes are tender and chicken is cooked through, 10-15 mins. Let stand 2 mins., then carefully remove lid or plastic wrap to prevent burns from steam.

"Do not go where the path may lead, go instead where there is no path and leave a trail." ~ Ralph Waldo Emerson

I hear we are in for a wild weather day, so batten down the hatches. Thar she blows!!

Be safe.

Love,

MM

Mexican Spinach Omelette with Pepper Jack

I LOVE spinach in an omelette, and when you add the pizazz of pepper Jack - even better!!
(serves 1)

1 t. Kerrygold* butter
2 eggs
Dash cayenne
Dash cumin
Splash of 2%* milk
1/2 cup baby* spinach, stems removed*
2 T. pepper Jack cheese, shredded
2 T. chopped cilantro

Whisk 2 eggs, cayenne, cumin, and milk together. Add spinach. Melt butter in a non-stick skillet heated on med.-low*. Add egg mixture; cook until set. Add pepper Jack and cilantro; cook for 2 mins. longer. Fold and serve with a slice of whole grain/seeded toast and a half a grapefruit to complete your meal.

"Sometimes the smallest step in the right direction ends up being the biggest step of your life. Tip toe, if you must, but take the step."

Have FUN today!!!

Love,

MM

Spiced Brisket with Shallots and Tangerines

The Chinese five-spice powder adds a subtle hint of exotic flavor to this elegant dish, while the tangerines impart sweetness to balance out the richness of the brisket. And, it can be made entirely in advance and just heat it up the day you want to serve it to your lucky guests!!
(serves 10)

1 3 lb. flat-cut beef brisket, trimmed of fat
2 t. Chinese five-spice powder
1 t. each sea salt and freshly* ground pepper
8 shallots, cut into 1/4" slices (about 1&1/2 cups)
4 small seedless tangerines, halved and cut into 1/4" slices (peel on)
1&3/4 cups low-sodium beef broth
3 T. balsamic vinegar
2 T. arrowroot powder (YAY, a use for this spice that you have, but never use!!*)

Preheat oven to 375. Sprinkle brisket on both sides with the five-spice, S&P. Arrange brisket in a 9x13" baking pan. (Note: The side of brisket that was trimmed of at should be facing up.). Arrange shallots and tangerines on and around brisket; bake, uncovered for 30 mins. Meanwhile, in a measuring cup, combine broth, vinegar, and arrowroot, whisking to dissolve arrowroot. Remove brisket from oven, and pour broth mixture into pan. Cover tightly with foil, and continue baking until meat is very tender, about 3 hours. Remove from oven and uncover. Let cool in pan juices for 30 mins. Transfer the brisket to a cutting board and slice meat against the grain. Serve meat with tangerine-shallot sauce mixture spooned on top.

To make ahead: Prepare up to 2 days in advance. Store sliced meat and sauce in the baking pan, cover and refrigerate. Remove from fridge 30-60 mins. before you want to re-heat it. Put in a 350 oven for about 45 mins. before serving

"God is greater than our greatest problem."

Don't drown out there today!

My thoughts and prayers are with the people of Paris.

Love,

MM

Curried Flounder with Coconut Sweet Potatoes

What more can I say about a title like that??
(no serving size provided)

Sweet Potatoes:
2 lbs. sweet potatoes
1/2 cup coconut milk
1/4 t. kosher* salt

Flounder:
1 T. Madras curry powder
1/8 t. kosher* salt
1/8 t. cayenne
1&1/4 lbs. flounder
Cilantro, chopped
Lemon crowns*

To make the sweet potatoes: Pierce the potatoes several times with a fork and place in a microwave-safe baking dish. Nuke 8-10 minutes (depending on size) until flesh is soft (you can also bake these in the oven*). Cool slightly, then scoop flesh into a pot with the coconut milk and salt. Mix well over med.-low heat; cover to keep warm.

To make the flounder: Combine the curry powder, salt, and cayenne. Rub spices on the fish. Place on a foil-lined nonstick baking sheet and bake at 375 for 7-9 mins., until cooked, and flesh flakes. Serve over the sweet potatoes, and garnish with cilantro and lemon crowns.

"We must always change, renew, and rejuvenate ourselves otherwise we harden."

Share your smiles today!!

Love,

MM

Corn Bread-Topped Beef and Black Bean Chili

This one skillet wonderfulness is kinda like a shepherd's pie. And it packs a protein punch!!
(serves 8)

Chili:
1 lb. extra-lean ground beef
1 yellow onion, chopped
1 stalk celery, chopped
2 cloves garlic, minced
2 T. unsalted tomato paste
1&1/2 T. chili powder
2 t. ground cumin
1 t. dried oregano
1 15 oz. can low-sodium* black beans, drained and rinsed
4 cups fire-roasted* diced tomatoes
3/4 cup frozen charred* corn, thawed
1/2 cup low-sodium chicken broth (or water)
1/4 t. each sea salt and freshly* ground pepper

Corn Bread:
3/4 cup whole-wheat flour
1/2 cup whole-grain cornmeal (note: Not the stone-ground variety)
1&1/2 t. baking powder
1/4 t. sea salt
1 egg
1 cup buttermilk
1 t. EVOO
2 T. chopped fresh cilantro or flat-leaf* parsley
1/3 cup sharp* cheddar cheese, shredded

To make the chili: Preheat the oven to 400. In a large, deep ovenproof skillet on med., add beef, onion, celery, and garlic and sauté, breaking up with a spoon, until beef is no longer pink and veggies are soft, 6-8 mins. Add tomato paste, chili powder, cumin, and oregano. Cook, stirring constantly, for 30 seconds. Add beans, tomatoes, corn, broth, and S&P; bring to a boil. Reduce heat to med.-low, cover, and simmer, stirring occasionally, for 12 mins.
To make corn bread: In a medium bowl, whisk flour, cornmeal, baking powder, and salt together. In a
small bowl, whisk egg, buttermilk, and oil; pour over flour mixture and add cilantro. Stir just until combined; spoon mixture evenly over chili in 8 dollops. Bake for 30-35 mins. or until corn bread is golden and cooked through. Remove from oven and sprinkle with cheese. Switch oven to broil and cook, watching closely, until cheese is bubbling, 1 mins. Let stand 5 mins. before serving.

"Build someone up. Put their insecurities to sleep. Remind them they're worthy. Tell them they are magical. Be a light in a too often dim world."

And, have FUN today!!

Love,

MM

The Ultimate Onion Tart

You asked for it, A.D. Here it is:
(serves 6)

1 sheet frozen puff pastry, thawed
2 lbs. sweet* onions, sliced into thin rings
2 sprigs fresh thyme
2 eggs
1/2 cup half and half
5 strips uncured* smoked* bacon, diced
2 T. EVOO
2 T. Kerrygold* butter
1 t. kosher* salt.
2 t. freshly ground pepper

Preheat the oven to 375. Melt the butter and oil together in a large skillet and add the diced bacon. Cook until the bacon is halfway cooked. Add the thyme, onion, and salt to the skillet. Cook on med.-low heat until the onions are completely translucent and caramelized. This will take about 30 mins. Remove from heat and allow to cool slightly. Combine 2 eggs and the half and half in a bowl. Add the caramelized onion mixture and the pepper. Roll out the puff pastry in a buttered pie or glass dish. (Make sure the pastry has four edges in order to hold the onion mixture.) Add the mixture to the pastry and bake for 35 mins. or until the crust and top are slightly browned. Allow to cool, then slice and serve.

God Bless America and our Service Men and Women!

Love,

MM

Salmon with Honey and Mustard Sauce

This one is an example of delicious, healthy Mediterranean fare. And, it's easy peasy!!
(serves 6)

6 wild caught* salmon fillets
1 med. sweet* onion
1/2 lemon, sliced
2 garlic cloves, thinly sliced
A few bay leaves
2 T. honey
1 T. Dijon* mustard
1/2 t. kosher* salt
6 T. EVOO
Parchment paper

Combine the sliced garlic, olive oil, salt, mustard, and honey, and marinate the salmon fillets for 5 hours. Lay the salmon on a baking sheet; top with sliced lemons and bay leaves. Cover the tray with parchment paper, and cook in a 320 preheated oven. Serve with sautéed veggies, potato cakes, or  lemon pepper orzo*.

"Those who hope n the Lord will renew their strength".

A huge THANK YOU to all the Vets. out there for your service!!

Keep your chin up today!!

Love,

MM

Ikea's Swedish Meatballs

Ya gotta admit, they ARE a big bonus of shopping there!!
(makes 3-4 dozen)

Meatballs:
1 lb. ground beef
1 lb. ground pork
1/2 sweet* onion, chopped
2 cloves garlic, minced
1 egg
1 egg yolk
3/4 cup Panko breadcrumbs
3 T. unsalted Kerrygold* butter, divided
2 T. 2%* milk
1/4 t. ground allspice
Kosher salt, and freshly ground pepper, to taste

Gravy:
1/4 cup Kerrygold* unsalted butter
1/4 cup all-purpose flour
3 cups low sodium* beef broth
1/2 cup heavy cream
1/2 T. Worcestershire sauce
Kosher salt and freshly ground pepper, to taste

To make the meatballs: Heat 2 T. butter in a large skillet over med.-high heat and sauté onion until softened and translucent, 5-7 mins. Add garlic and cook for 1 min. or until fragrant. Pour in milk and stir until a paste forms. Combine beef, pork, breadcrumbs, egg, and egg yolk, allspice, and S&P in a large bowl. Mix in onion paste and use your hands to mix everything together, and make sure it's all incorporated. Take a small ice cream scoop or spoon and begin forming 1-1&1/2" meatballs. Heat remaining butter in skillet, and, in batches, brown meatballs on all sides, then transfer to a paper towel-lined plate.

To make the gravy: Melt butter in the same pan over med. heat. Once melted, whisk in flour and cook for 1-2 mins., stirring, so flour cooks out. Slowly stir in beef broth and Worcestershire sauce and keep whisking until sauce is smooth. Stir in heavy cream, season with S&P, and cook until thickened, 2-3 mins. Return meatballs to gravy and cook until completely cooked through, 8-10 mins. Taste and adjust seasoning, if necessary, and serve immediately.

"People will watch our walk before listening to our talk."

Be a blessing to someone out there today!!

Love,

MM

RR's Greek Split Pea Soup with Lemon and Flatbread Chips

This one had me at every word (plus I saw her demonstrate it today on the Food Network).
(serves 4-6)

Soup:
2 T. EVOO, plus some for drizzling
1 sweet* onion, chopped
4 cloves garlic, finely chopped
Kosher* salt and freshly ground pepper
6-8 cups chicken or veg. stock, or a combo. of both (she used a combo.)
2 cups green split peas
1/2 cup fresh mint leaves, chopped
1/2 cup fresh flat-leaf* parsley leaves, chopped
1 lemon, juiced

Flatbread Chips:
Naan, Pita, or flatbread
EVOO spray
Kosher* salt
Dried oregano

Garnishes:
Crumbled feta cheese
Cumin
Smoked* paprika

Preheat the oven to 350. For the Soup: heat the oil in a soup pot over med. heat. Add the onions and garlic. Season with S&P and cook until tender, 8-10 mins. Add the stock and peas, bring to a boil, then reduce heat to a simmer and cook until peas are just tender, 20 mins. Remove half the soup and puree with the mint and parsley until smooth in a food processor or high powered blender. Return the puree to the pot, and stir in the lemon juice. Taste and adjust the S&P. Serve hot or cool for a make-ahead meal. You can also freeze portions.

For the Flatbread: Cut into triangles with a pizza cutter. Arrange on a wire rack over a baking sheet. Spray with the olive oil on both sides and season with salt and oregano. Roast in the oven til toasted and crisp. Serve immediately with the soup, or store at room temp. in an airtight container.

Serve the soup garnished with feta crumbles and a light sprinkle of cumin and paprika, a drizzle of EVOO, and the flatbread chips.

"A positive mind leads to an energetic, enthusiastic life"

Have FUN today!!

Love,

MM

Light Chicken Piccata

I LOVE Chicken Piccata, but when you have this at a restaurant, it is typically swimming in a heavy, buttery sauce. This recipe lessens the butter and the wine, and adds chicken broth. When you put that with lemon juice and capers it results in a DELISH dish that's under 250 calories. Booya!!
(serves 4)

4 T. flour, divided
2 T. freshly* grated Parmesan cheese
2 t. EVOO
1/4 t. freshly* ground pepper
1 T. shallots, minced
1 lb. boneless, skinless chicken breast cutlets
1/2 cup low-sodium chicken broth
1/2 cup dry white wine
1 T. Kerrygold* butter
3 T. freshly squeezed lemon juice
3 T. capers
2 T. flat-leaf* parsley, chopped
1 t. tarragon, chopped

Whisk 2 T. flour and 1 cup broth in a small bowl until smooth. Place remaining 2 T. flour and the Parmesan in a shallow dish. Sprinkle the chicken with the pepper, and dredge both sides in the flour. Shake to remove excess. Heat the oil in a large non-stick* skillet over med. heat. Add the chicken and cook until golden brown and no longer pink in the middle (2-5 mins. per side.) Transfer to a plate and cover to keep warm. Reduce the heat to med. low and add the shallots and white wine, and cook, stirring occasionally, until reduced by half (this should take 1-2 mins.). Stir in the reserved broth-flour mixture and the lemon juice. Bring to a simmer and cook, stirring, until the sauce is thickened (about 5 mins.). Stir in the tarragon, parsley, butter, and capers. Pour the sauce over the chicken, and serve with a light salad or pasta. Enjoy!!

"A thankful attitude releases so much joy in your life. Wherever you go, give thanks to God."

I am very grateful for YOU, Dear Readers!!!

Love,

MM

Pumpkin Gingersnap Pie

This will be the grande finale to my feast I am making next Friday night for the Taylors!
(serves 8)

8 oz. gingersnaps (about 24 small cookies)
4 T. melted Kerrygold* butter
1&1/2 cups pumpkin puree
3/4 cup plus 2 T. Sugar in the Raw*, divided
3 large eggs, separated
1 t. pumpkin pie spice
1/4 t. sea* salt
1 cup evaporated milk

Preheat oven to 350. Pulse gingersnaps in a food processor to small crumbs (or put them in a large zip lock bag and roll them with a rolling pin or can*). Drizzle in butter and pulse until crumbs form small clumps. Press crumbs gently across the bottom and sides of a 9" pie pan. Bake for 8-10 mins., until fragrant. Let cool completely. In a mixing bowl., blend pumpkin, 3/4 cup sugar, egg yolks, spice blend, and salt until smooth. Stir in evaporated milk. In the bowl of a stand mixer, whip egg whites until soft peaks form. Slowly sprinkle in 2 T. sugar, beating continuously, until stiff glossy peaks form. Stir a dollop of egg whites into pumpkin mixture. Using a broad spatula, gently fold in remaining egg whites just until no white streaks remain. Pour filling into pie shell and bake for 1 hour, or until a knife inserted in the center comes out clean. Turn oven off and leave the door ajar to let the pie cool for 30 mins. Cool to room temp before refrigerating, and chill for several hours (up to one day) before serving. Sounds good to me - Hope they like it!!

"We change when the pain of staying the same is greater than the pain of changing."

Have FUN today!!

Love,

MM

Slow Cooker Whole Grain Bread!!

Who Knew??
(serves 10)

2 t. honey
1&1/2 t. active dry yeast
1&2/3 cups lukewarm water
1&1/2 cups all-purpose flour
3/4 cup whole wheat flour
3/4 cup rye flour
1/3 cup steel-cut oats
1 t. kosher salt
Parchment paper
Cooking spray (again, I use coconut oil spray*)
Kerrygold* butter, softened, for serving

Line a 6 qt. slow cooker with parchment paper, and coat with cooking spray. Stir honey and yeast with the water in a small dish until yeast dissolves. Let stand 10 mins.: yeast should be bubbly and foamy. Combine four, oats, and salt in a large bowl. Stir yeast mixture into dry ingredients until dough forms. Transfer to lightly flour surface and knead 3 or 4 times, until dough is cohesive and smooth. Form into a ball. Place dough in the slow cooker, cover, and cook on high until instant read thermometer inserted into the center resisters 200, 2-3 hours. Position rack 6" from broiler and prepare broiler for high heat. Place bread under broiler until golden brown and crisp (watch carefully*), about 2 mins. Cool on a wire rack, slice, and serve with softened butter, and a sigh of contentment!!


"Working hard for something we don't care about is called stress; working hard for something we love is called passion!"

Happy Friday, Friends!!

Love,

MM

Turkey, Brie, and Cranberry Grilled Cheese

"Sweet and salty - mmmmmmm. Bliss in every bite!!!! I think this will become my fav. fall indulgence.
(makes 1 sammie)

2 slices sourdough bread
Kerrygold* butter, softened
2-3 thinly sliced applewood* smoked turkey (all natural - no nitrites or 'traits*)
1 T. cranberry jam
3 thin slices of Brie cheese

Spread the "outside" of the bread with the softened butter. Between the slices layer Brie, cranberry jam, and turkey. Brown on the stovetop in a skillet or grill pan just like a regular grilled cheese til both sides are toasty light brown. I would serve Lay's potato chips with this*.

"Don't let your happiness depend on something you may lose."

Have FUN today. Make a phone call to a long lost friend to check in. Sing in the rain. Be THANKFUL!!

Love,

MM

Kitchen Sink Eggs with Veggies

Let your microwave work its magic with eggs in a mug!!
(serves 1)

12 oz. mug
Cooking spray (I use coconut oil*)
1/2 cup shredded cheese - your choice
2 eggs, lightly beaten to combine*
1 cup assorted mixed veggies, such as diced and seeded tomato, finely chopped spinach,
     1/2" sliced trimmed fresh asparagus, and thawed frozen petite* peas
1/4 t. kosher salt
5 grinds of pepper

Coat inside of the mug with the cooking spray. Combine all of the ingredients in a bowl; mix well and pour into mug. Cover and microwave until eggs are full cooked, stirring halfway through, about 3&1/2 mins. Serve with buttered whole grain toast* and orange slices*.

"You never know how strong you are, until being strong is your only choice..." ~ Bob Marley

Have FUN today!!!!

Love,

MM

Steak and Guinness Pie

Does this say Autumn and November or what??
(6 servings)

1&1/2 lbs. boneless chuck roast, cubed
Kosher* salt and freshly* ground pepper
3 T. flour
1 T. EVOO
1 sweet* onion, peeled and diced
1 organic* carrot, peeled and chopped
4 slices celery, diced
1/4 cup small crimini* mushrooms, halved
2 t. fresh rosemary leaves, chopped
1 t. fresh thyme
1 bay leaf
1 bottle Guinness
1 low sodium* beef bullion cube
2 cans fire-roasted* chopped tomatoes
2 pie crusts
1 egg, beaten

Season the beef with S&P to taste. Sprinkle with flour and toss until coated. Heat the oil in a Dutch oven over med.-high heat. Cook the meat until well browned. Add the onion, and fry for another min.
Then add the celery, carrots, mushrooms, and herbs. Cook 5 mins. then add the Guinness, bullion cube, and diced tomatoes. Bring to a boil, stir well, and simmer for 2 hours or until the meat is tender and the sauce is thickened. For the pie, preheat the oven to 375. Roll out one of the pie crusts into the bottom of a large deep dish pie pan, making sure the crust hangs over the edge. Put the meat stew into the pie shell. Roll out the remaining crust and place over the top, folding it over the edges and crimping. Poke a few holes into the pastry, and brush with top with the beaten egg. Place on a rimmed baking sheet and bake for 45 mins. or until. golden and bubbling. Let cool for 10 mins. before serving. Enjoy!!

"Faith is the bridge between where I am, and the place God is taking me."

Have FUN today!!!

Love,

MM

Citrus Herb-Rubbed Roast Chicken with Lemon-Garlic Broccoli Toss

"This roasted chicken gets a phytonutrient-packed rub of herbs, garlic, and lemon zest, setting the stage for a scrumptiously healthy weeknight meal, and the broccoli is a tasty side that's one-dish easy." This is s lemon lover's meal!! And, to complete it, you can make the sweet potatoes from yesterday's post.
(both serve 6)

Citrus Chicken:
1 T. lemon-pepper seasoning (or use Mrs. Dash's if you don't want salt*)
1 T. minces fresh thyme
2 T. minces fresh flat-leaf* parsley
2 T. EVOO
1 lemon, zested and sliced
10 cloves garlic, peeled and divided
1 (5 lb.) roasting chicken
Cooking spray (I use coconut oil*)
2 cups water
1 cup low sodium* chicken broth
Kosher* salt and freshly* ground pepper

Broccoli Toss:
2 T. EVOO
3 cups broccoli florets
1 clove garlic, minced
1 lemon, zested and juiced
2 T. toasted pine nuts

To make the chicken: Heat oven to 375. In a bowl, mix first 5 ingredients. Mince 2 garlic cloves; add to bowl. Loosen chicken skin gently with your fingers. Spread herb mixture under skin. Coat chicken with cooking spray; place on rack in roasting pan. Pour in two cups of water. Add lemon slices and remaining garlic to pan. Roast 1&1/2 hours or until temp. of the thickest part of the thigh is 165. Transfer chicken to platter and tent with foil*. Scape up brown bits in pan. Skim and discard fat; transfer juices to a pot. Add broth and roasted garlic. Simmer 5 mins. Season with S&P. Serve with chicken.

To make broccoli toss: In a skillet over med. heat., combine first 3 ingredients and enough water to measure 1/4" up pan. Cover and cook 3 mins. Uncover; add 1 T. lemon juice. Cook 3 mins. Toss with 1/2 t. lemon juice and pine nuts.

"Wisdom reposes in the heart of the discerning."

Have FUN today!!

Love,

Machete Milletti

Twice-Baked Brown Butter Sweet Potatoes

These sweet spuds are infused with browned butter to give them a rich nutty flavor, and they are SO good for you!!
(serves 6)

4 large sweet potatoes, baked
3 T. Kerrygold* butter
2 T. minced scallions
1/2 t. minced fresh thyme
6 T. shredded sharp* cheddar cheese

Halve the potatoes lengthwise. Scoop out flesh, leaving 1/4" thick walls. Discard two skins. In a small pot, cook butter 3 mins. or until golden and smells nutty. Heat oven to 375. Mash potato flesh with butter, scallions, and thyme: fill potato skins Place on a rimmed baking sheet. Sprinkle with cheese. Bake 15 mins.

"God not only sees where you are, He sees where you can be."

This is the Day that The Lord Hath Made. We will rejoice and be GLAD in it!!

Love,

MM