Festive Broccoli-Cauliflower Salad

And, here is a great salad for pot lucks that yields 14 servings:

1 bunch broccoli, cut into florets
3 cups cauliflowerets
1 med. red pepper*, julienned
2 med. carrots, thinly sliced
1/2 cup thinly sliced red onion
1/2 cup small pitted black olives, halved
1/2 cup cubed sharp cheddar
1 cup light* mayo
1/2 cup ranch salad dressing
1 t. Italian seasoning
1/2 t. garlic powder
1/2 t. dill
1/2 cup sunflower kernals
S&P

In a large bowl, combine the first 7 ingredients. In a small bowl, whisk the mayo, salad dressing, Italian seasoning, garlic powder, dill, and S&P. Pour over salad; toss to coat. Cover and refrigerate for a least 1 hour. Just before serving, sprinkle with sunflower kernels.

This is a "whew" thought - "Tumble off the tightrope of what our Master expects, and you land safely in his net of tolerance."

Travel Mercies for me as I leave at 12:30 AM Friday for the heat (YAY) of Minnesota!!!!

Have FUN today.

Love,

MM

Caprese Eggs "Benedict" with Tomato Gravy

How 'bout ya Get-Up and go with this for the morning of the 4th?:

1/2 diced sweet* onion
2 t. minced garlic
4 T. EVOO, divided
2 T. flour
1 cup chopped Roma tomatoes
1 T. tomato paste
1/2 cup low sodium vegetable broth
1/4 cup 2% milk*
1/2 t. each sea salt and freshly ground pepper
6 English muffins, split
12 sliced smoked mozzarella
2 cups fresh spinach
1/2 cup chopped fresh lemon basil*, divided
White distilled vinegar
12 eggs

Preheat oven to 425. Saute onion and garlic in 2 T. oil in a saucepan over med. high heat until soft, about 3 mins. Whisk in flour; cook 2 mins. Pulse tomatoes in food processor. Add tomatoes and paste to onions; saute 1 min. Whisk in broth and milk; cook gravy until thickened, 4-5 mins. Season with S&P; keep warm. Brush remaining 2 T. oil onto muffin hales. Toast muffins in oven on baking sheet until golden, 8-10 mins. Top bread with smoked mozzarella slices; toast until melted. Combine spinach and1/4 cup basil ; divide evenly between muffins. Heat water and vinegar (2 T. vinegar to 1 qt. water) in a saucepan until bubbles break just before hitting the surface, (160-180). Poach eggs until whites are firm, but yolks aren't set. 4-5 mins. Remove eggs with a slotted spoon to a plate. Top each toast with a poached egg. Stir remaining basil into tomato gravy. Top eggs with gravy, and savor. Serve with a cantaloupe filled with fresh fruit balls, and a mimosa!!

Ahhhhhhhhhhhhh, I LOVE the SUN! Have fun in it today.

Love,

MM

Hearty Chicken and Portobello Sliders

Here's a fun one as we start to think about menus for the 4th of July:

1 & 1/2 lb. ground chicken (or turkey)
2 large portobello mushroom caps, finely chopped - about 2 cups
2 T. chopped fresh lemon thyme* leaves
2 T. Worchestershire sauce
Sea salt & freshly ground pepper*
1 pkg. Pepperidge Farm Mini Sammie Buns (white or wheat)
12 small butter lettuce*leaves
12 thin red onion slices

Thorougly mix the chicken, mushrooms, Wor. sauce, S&P, and thyme. Shape into 12 - 2 & 1/2" mini burgers. Grill or broil for 8 mins., or until cooked through - turning once. Place on buns. Add herbed mayo, lettuce and onion. Huzzah!!

"Returning good for good is human. Returning good for evil is divine".

Keep on Truckin'!!

Love,

MM

Mongolian Flank Steak

Another TASTY one for the grill:

1&1/2 lb. flank steak, trimmed
1/4 cup Hoisin sauce
1/4 cup low sodium chicken broth
2 T. each of rice vinegar, chopped garlic, and toasted sesame oil
1 T. each of brown sugar, Ponzu Citrus Lime by Kikkoman*, and chopped fresh ginger
1 t. of Sriracha or chili garlic sauce
1/2 t. each of sea salt* and freshly ground pepper

Blend hoisin, broth, vinegar, garlic, sesame oil, brown sugar, Ponzu sauce, ginger, and Sriracha in blender or food processor til smooth. Score one side of the flank steak in a diamond pattern, and place in a zip lock bag. Pour all but 1/2 cup of sauce into bag (save the half a cup to use on a snap pea noodle salad to accompany), turn steak to coat, and marinate at room temp. for 20 mins. Remove from marinade, and season with salt and pepper (each side - per Emeril). Cook five mins. then turn. Three more for med. rare. Transfer to cutting board, and LET REST five mins. before slicing thinly against the grain. Bon Appetit!

"Our often difficult lesson is learning to remain balanced and in harmony with ourselves no matter what the circumstances."

Have FUN today.

Love,

MM

Hot German Potato Salad

YUMOLA!!!!!!!!:

1 lb. small red potatoes (about 6-8), roughly chopped
4 strips center cut smoked bacon*
1 T. EVOO
1/2 cup tiny diced red onion*
1 T. flour
1/2 cup cider vinegar
2 T. light brown sugar
1/4 cup chopped scallions

Boil potatoes until fork tender - about 12-15 mins.; drain and set aside. Cook bacon until crispy, drain on paper towels. Add onion to bacon drippings in pan, and saute til softened. Stir in flour until paste like. Add vinegar and brown sugar. When mixture is thick, return bacon to pan. Simmer 1-2 mins. Gently stir in potatoes until coated. Transfer to serving bowl, and sprinkle with scallions. Serve with grilled Johnsonville Brats!!!!

"You are Blessed when there in peace in your soul."

Have FUN today.

Love,

MM

Beet Tabbouleh with Lemon, Mint, and Feta

OMGosh, this was SO good!!!!:

2 cups cooked bulgar
1 cup diced cooked beets
1/3 cup each chopped fresh lemon mint* and parsley
1/4 cup toasted walnuts
1/2* cup feta
2 T. chopped green onion tops
3 T. lemon juice
2 T. EVOO
1 t. honey
1/2 t. each freshly ground pepper and sea salt

Whisk together lemon, honey, lemon juice, and S&P in a large bowl. Drizzle in oil - whisking constantly until emulsified. Add bulgar, parsley, onions, walnuts, feta, and beets. Toss to coat. Serve with buttered Rye Crisps.

Dance to your own drummer today.

Love,

MM

Peach Gazpacho

I LOVE cold soups, and this one sounds YUMOLA from my girl, Rachael Ray:

3/4 lb. peaches, peeled and chopped
3/4 lb. tomatoes, cored and quartered
1 cup ice
1 shallot, halved
1 t. red wine vinegar (I would use white balsamic from Trader Joe's)
2 T. EVOO
Chopped fresh tarragon as a garnish (I would use lemon or Thai basil)
1 pansy blossom to float on top nestled in the chiffinaded herb

Using blender, puree peaches, tomatoes, ice, shallot, and vinegar. With machine on, add EVOO. Mix until smooth. Top with herb and flower.

"I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all, I still know quite certainly that just to be alive is a grand thing." -
Agatha Christie

Happy Friday!!!!

Love,

MM

Barley Wild Rice Salad with Basil Orange Pesto

This sounds good on a sunny day like today is supposed to be:

1/2 cup dry regular or quick-cook barley
1/2 cup wild rice
1 cup diced cucumber
1 cup packed fresh lemon basil leaves*
1/4 cup hazelnuts
2 T. EVOO
2 cloves of garlic
Zest and juice of one orange
1/4 t. sea salt*

Cook barley and wild rice in separate saucepans according to package directions. Transfer grains to a colander, and rinse under cool water; set aside. Pulse basil, hazelnuts, oil, garlic, zest, juice and salt in a food processor or blender until minced. Toss grains with cucumber and pesto until coated. Chill and savor!

"Wisdom is understanding what's really important".

Another gorgeous day on tap, so get out and have FUN in the SUN!!!

Love,

MM

Hawaiian Beef Sliders

I saw this one today at the on-line from TOH, and of course, made modifications:

1 can (20 oz.) unsweetened crushed pineapple
1 t. pepper
1/4 t. sea salt*
1-1/2 lb. ground beef (80/20*)
1/4 cup Kikkoman Lime Ponzu sauce* (LOVE this stuff!!)
2 T. ketchup
1 t. white vinegar*
2 garlic cloves, minced
1/4 t. crushed red pepper flakes
18 King's Hawaiian Sweet rolls*
Baby spinach leaves
3 center cut bacon strips, cooked and crumbled
Sliced jalapeno peppers, or pickled jalapenos* - optional

Drain pineapple, reserving juice and 1-1/2 cups pineapple (save remaining for another use). In a large bowl, combine 3/4 cup reserved crushed pineapple, pepper and salt. Crumble beef over mixture, and mix well. Shape into 18 patties; place in two 11"x 7" baking dishes. In a small bowl, combine the Ponzu, ketchup, vinegar, garlic, pepper flakes, and reserved pineapple juice. Pour half of marinade into each dish; cover and refrigerate for an hour, turning once. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill patties, covered, over med. heat or broil 4" from the heat for 4-5 mins. on each side or until a meat thermometer reads 160 and juices run clear. Grill buns uncovered for 1-2 mins. til toasted. Serve burgers on buns with spinach, remaining pineapple, bacon, and jalapeno peppers if desired. Serve with sweet potato fries, and buttered white corn on the cob.

YUMOLA!!

Ya HAVTA get outside today!!!!!!

Love,

MM

MM's Asian Steak Salad

This is what I am making for lunch today using left-over sizzling Bourbon steak (YUMOLA) from Applebee's yesterday:

Thinly sliced steak
Baby Spinach leaves
Lettuce shreds
Angel hair shredded cabbage
Sugar snap peas
Thinly sliced radishes
1/2 can of white beans, drained and rinsed well
Thai basil (from my farm)
Green onions, chopped
Small Persian cucumber, diced
Ponzu Lime Sauce (BB of Safeway)

Mix all together, and I WILL savor this. Maybe in the sun outside? Fingers crossed.

Just Let Go!!!!!

Love,

MM

Super Chicken Casserole

This is from Campbell's Kitchen, and sounds like soothing comfort food for a RAINY day:

1/2 cup Pepperidge Farm Herb Seasoned Stuffing, crushed
2 T. grated Parmesan
2 T. butter, melted
1/2 can Campbell's Condensed Cream of Broccoli Soup - 98% fat free*
1/2 can Campbell's Cheddar Cheese Soup*
1 cup milk
1/2 cup shredded mozz.
1/4 t. Johnny's Garlic Spread*
1/8 t. freshly ground pepper
1 cup orzo*, cooked and drained
2 cups cubed chicken (or turkey)
1 package frozen chopped broccoli*, cooked and drained

Heat the oven to 400. Stir the stuffing, Parmesan and butter in a med. bowl. Stir the soups, milk, mozz., garlic powder and black pepper in a 2 qt. baking dish. Stir in the pasta, chicken and broccoli. Bake for 20 mins. or until hot and bubbling. Stir. Sprinkle with the stuffing mixture and bake 5 more mins. or until golden brown. Bon Appetit!!

"Praise God, from whom all Blessings flow!!"

I am determined to have FUN today despite the weather.

Love,

MM

Father's Day Fajitas

I made this one up, and did the prep for it yesterday (this is for you, Sierra):

1 lb. boneless steak
1/2 red pepper, cut into strips
1/2 sweet white onion, cut into strips
Crystallized lime (you can get this in the spice aisle of Safeway - it is called True Lime)
Smoked paprika
Cumin
Freshly ground pepper
EVOO

Cut steak into strips and put into a med. bowl. Sprinkle liberally with smoked paprika, cumin, pepper, and True Lime. Add a little EVOO, and mix. Put into a zip lock bag. Refrigerate for 4 hours or overnight. Put pepper and onion into a baggie, and also sprinkle with the spices and a little oil. Put in fridge overnight, as well. Heat skillet to med. high, and saute veggies til onions are caramelized, and peppers soft. Add meat, and stir to cook til med. rare. Serve with warm flour tortillas, and all the usual fajita accoutrements (ie: shredded Mexican cheese, salsa, etc.). Hand him a cold Tecate, and watch him SMILE!!

Release what can't be changed, and celebrate the relief that follows!!

Thanks, Dad for taking me to symphony concerts at I.S.U., and teaching me to listen to each instrument individually. And, for showing me how to throw a spiral pass with a football!!

Have FUN today.

Love,

MM

Root Beer Float Pie

Here's one to make today to serve to Dad tomorrow:

1 carton (8 oz.) frozen whipped topping, thawed, divided
3/4 cup cold root beer
1/2 cup milk
1 pkg. (1 oz.) instant vanilla pudding mix
1 graham cracker crust (9")
Maraschino cherries, optional

Set aside and refrigerate 1/2 cup whipped topping for garnish. In a large bowl, whisk the root beer, milk and pudding mix for 2 mins. Let stand for 2 mins. or until soft-set. Fold in half of the remaining whipped topping. Spread into graham cracker crust. Spread remaining whipped topping over pie. Refrigerate for at least 8 hours, or overnight. Dollop reserved whipped topping over each serving. Top with a maraschino cherry, if desired. Bet he'll remember this one!!

"Become a conduit of grace. Open yourself up so love flows to you and through you".

Have FUN this weekend.

Love,

MM

Steak Diane

Happy Friday!! Red and I had this on our Wedding night at a B& B in the mtns. of Colorado, and I have LOVED it ever since:

2 (6 oz.) Filet Mignons
1/4 t. sea salt*
1/8 t. freshly ground pepper
3 T. butter
1 t. Dijon
2 T. shallots, minced
1 T. lemon juice
1 &1/2 t. Worcestershire sauce
1 T. fresh garlic chives*, minced
1 t. brandy
1 T. fresh parsley, minced

Season both sides of steak with S&P. Melt 2 T. butter in a heavy skillet; add mustard and shallots. Saute over med. heat 1 min. Add steaks and cook, approximately 3 mins. per side for med. rare. Remove steaks to serving plate and keep warm. Add into pan drippings - 1 T. butter, lemon juice, Worcestershire sauce, and chives. Cook for 2 mins. Stirring occasionally. Add brandy, and stir through. Pour sauce over steaks. Sprinkle parsley over top. Serve with grilled asparagus with ginger/lime/garlic/butter sauce, and roasted red potato wedges with sea salt and fresh rosemary (thinly shave Parmesan on top before serving.*

A perfect date night meal. Complete it with some warm bread, and a bottle of Merlot. Cheers.

"Light tomorrow with today", and have FUN!!

Love,

MM

MM's Greek Salad

I made the BEST Greek salad for lunch yesterday:

A bunch of kalamata olives
Feta cubes
Persian cucumber, cut lengthwise, seeds scooped out by running a spoon along, then sliced
On the vine firm tomato, cut into chunks, seeds removed
Half a red pepper, chopped
Red onion, cut into thin slices
2 garlic cloves, minced
1 t. dried oregano
A couple of shakes of Johnny's Garlic Spread
1/4 cup red wine vinegar
1/2 cup EVOO
1/2 t. Dijon mustard
Sea salt
Freshly ground pepper

Chop and assemble salad. In a small mixing bowl, combine oil, vinegar, garlic, and mustard. Put the oregano in the palm of your hand, and rub your palms together over the bowl. Add S&P, and Johnny's, and whisk til emulsified. Pour over veggies, and mix to coat. This can be served at room temp, and kept up to 3 hours out of the fridge. Serve with crusty buttered garlic bread.
YUMOLA!!!!!!!!!!!!! I am still waggin' my tail over this.

"Dare to do new things today, and Carpe Diem to grasp the ring".

Love,

MM

Spinach and Feta Frittata

I saw this in the Food Network June mag., and amended it a bit. Sounds GOOD to me on a rainy morning:

1 red bell pepper
4 T/ EVOO
1 bunch scallions, sliced
1 5 oz. package baby spinach
Sea Salt*
Lemon Pepper*
1/2 t. chopped fresh lemon thyme*
8 large eggs
4 T. Panko bread crumbs (seasoned)*
1/2 cup crumbled feta

Preheat oven to 450. Place the pepper directly on stove top gas burner over high heat and char all sides, turning with tongs about 5 mins. (if you do not have a gas stove, you can do this on a baking sheet under the broiler - watch carefully*). Transfer pepper to a med. bowl, cover tightly with plastic wrap, and let sit 10 mins. Meanwhile, heat 2 T. olive oil in a med. nonstick ovenproof skillet over med.-high heat. Add the scallions, and spinach, and cook - stirring, until wilted; about 4 mins. Stir in 1/4* t. salt, and lemon pepper to taste; remove from heat. Whisk the eggs, 2 T. breadcrumbs, 3/4 cup water, and 1/4* t. in a large bowl. Add the egg mixture, feta, and thyme to the skillet and stir to combine. Sprinkle with the remaining 2 T. breadcrumbs. Transfer the skillet to the oven, and bake until the frittata is set, and he top is golden, about 15 mins. When you start to smell it - CHECK IT!* While the frittata is cooking, peel off the skin from the roasted red pepper with your fingers. Cut the pepper in half, discard the seeds, and slice into strips. Toss with the remaining 2 T. olive oil, and S&P to taste in a bowl. Slide the frittata onto a serving plate, and cut into wedges. Serve with the roasted pepper. I would serve this with sauteed/fried in butter potatoes (adding sweet white onion, Johnny's Garlic Spread, and fresh chopped rosemary). Also Tuscan melon slices. SWEET!!!!!

Keep your chin up on this dreary morning cuz, "What if Blessings come in rain drops?"

Love,

MM

Chicken with Artichokes and Cherry Tomatoes on Rosemary Skewers

Here's a fab. one for your grill (or broiler*):

1 & 1/2 lbs boneless skinless chicken thighs*
1/3 cup EVOO
2 cloves of garlic, minced
2 T. fresh dill, chopped
1 T. fresh oregano, chopped
2 t. lemon zest
1/2 t. sea salt*
1/2 t. freshly ground pepper
1/2 t. Cavenders' Salt Free Greek Seasoning*
1 can artichoke hearts (14 oz.), drained
8-10 cherry tomatoes
8-10 slices of yellow squash
1/2 red onion, cut in wedges
6-8 rosemary stems (thick woody part) about 6-8" long

Soak rosemary in cold water for about 1 hour before cooking. Cut chicken into cubes. In a large bowl combine the next 8 ingredients. Add chicken and marinate at least 2 hours or overnight. Remove chicken from marinade. Thread rosemary skewers with chicken, artichokes, tomatoes, squash, and onion. Brush with a little more of the marinade. Grill or broil til chicken is done. I would serve lemon pepper orzo to accompany. YUMOLA!!!!

"Flying with a tailwind of gratitude helps us savor the effortless times, and move more quickly through the turbulent times."

Carpe Diem, and LOL!!

Love,

MM

Beer and Cheddar Fondue

Saw this on-line from Taste Of Home:

4 cups (16 oz) shredded sharp* cheddar
1 T. all-purpose flour
1 cup beer (or nonalcoholic)
3 garlic cloves, minced
1&1/2 t. ground mustard
1/4 t. freshly coarsely ground pepper
Pretzel sticks and sliced smoked sausage

In a large bowl, combine cheese and flour. In a small saucepan, heat the beer, garlic, mustard and pepper over medium heat until bubbles form around sides of pan. Reduce heat to med.-low, add a handful of cheese mixture. Stir constantly, using a figure-eight motion, until almost completely melted. Continue adding cheese, one handful at at time, allowing cheese to almost completely melt between additions. Keep Warm. Serve with pretzels, and sausage. You can also use Granny Smith* slices, rye bread cubes (YUMOLA), and chunks of carrots, mushrooms, celery, zucchini, squash and broccoli.

Get out there and enjoy the 70 degrees SUNSHINE today!! And remember, "Compassion is the essential link in the chain of humanity".

Love,

MM

Lobster Quesadilla

Say, WHAT?? Who can afford 8-10 lobster claws?! But, you can also make this with a half lb. of shrimp or crab*:

2 large sandwich wraps- spinach or sun dried tomato
6 oz. Queso Blanco or Muenster cheese
1 large ripe papaya diced, (squeeze some lime juice on the cubes)
1/2 red pepper, chopped
2 scallions, sliced thin
1/2 fresh jalapeno, diced (remove all seeds and rind - wearing gloves)
1 T. canola oil
8-10 lobster claws cooked
8 oz. sour cream

Saute pepper, scallions, and chile for 2 mins. in oil. Mix into papaya. Set aside. Wipe out skillet. Shred cheese, and set aside. Lightly spray or brush one side of sandwich wrap with water. Place wet side down in skillet. Place 1/2 of the cheese on the wrap, and spread 1 T. of the papaya mix over cheese. Add 1/2 of the lobster. Fold wrap over to make a half circle shape. Cook about 3 mins. per side. Remove from pan, cut into wedges. Repeat with rest of ingredients. Garnish with extra lobster meat and chile. Serve with sour cream and tomatillo salsa* (Costco). An Ice Cold Mexican beer would taste GREAT with this.

Have FUN today, and "If you open your eyes and heart to all people, you will be blessed with many good friends".

Love,

MM

Turkey, Brie, and Cranberry Melt

Man, this sounds SOOOOOOOO good to me:

8 slices of dark rye*
4 t. butter
8 thick slices of smoked turkey*
4 T. cranberry sauce
4 thick slices of Brie

Assemble, and grill in large frying pan til cheese is melted, and the bread is toasted. Serve with Lay's Original Potato Chips*, and Conchicorns*. YUMOLA.

Have fun today. As Julia Child said, "Life is a proper binge".

Love,

MM

Zuppa Di Tuscany

This is a perfect day to make soup:

1 T. EVOO
1 onion, chopped
1/2 fennel stalk, cut in 1/4" slices
2 small Italian eggplants, sliced
2 carrots, cut in 1/4" slices
2 cloves of garlic, minced
3 cups Low Sodium chicken broth*
1 cup canned whole tomatoes, chopped
2 cans (15 oz.) cannellini, navy or great northern beans
2 t. chopped fresh flat leaf Italian parsley
1/2 cup chopped escarole
1/4 cup chopped fresh lemon basil*
Freshly ground pepper, to taste
Squeeze of lemon juice*
Shaved Parmesan
Garlic toast and fennel tops (for garnish)
1 roasted red pepper cut into strips (for garnish)

In a large pot over med. high heat, combine the oil, onion, fennel, carrots, eggplants, and garlic, and saute for five mins. Add the broth, tomatoes, and beans. Bring to a boil, reduce heat to low, and simmer for 20 mins. Add the parsley, basil and escarole. Simmer for five more minutes and pepper to taste. Add a squeeze of lemon juice. Garnish bowls with 1 piece of garlic toast, a fennel top, shaved Parmesan, and roasted red pepper strips. Serve with a crisp salad, and garlic bread. The aroma emanating from your kitchen will be divine!!

"Aim for the stars, and you will find a galaxy of success"

Happy Friday!!!!!

Love,

MM

* Denotes editor's additions

Corny Mexican Salad with Chicken

I LOVE salads, Chicken and Mexican food!! Here's a combo:

2 cans (15 oz.) black beans, drained and rinsed
2 cups cooked cubed chicken*
1 can (11 oz.) white corn or same amt. frozen and thawed
1 med. tomato, chopped
1/2 red pepper, chopped
1 med. ripe avocado, peeled and cubed (squeeze lemon juice on cubes to avoid darkening)
1/2 sweet white onion, chopped
1/2 cup canola oil
1/4 cup red wine vinegar
1/4 t. sea salt*
1/2 t. Mrs. Dash's Fiesta Lime seasoning*
1/4 t. coriander (crush whole seeds with a mortar and pestle)*
1/2 t. hot pepper sauce
Lime flavored white tortilla chips
Lime wedges

Sprinkle cubed chicken with Mrs. Dash. In a bowl, combine the beans, chicken, corn, tomato, avocado and onion. In a small bowl, whisk the oil, vinegar, salt, and pepper sauce. Pour over bean mixture, and toss to coat. Chill and serve with lime wedges and tortilla chips. This sounds so good and refreshing to me!!!!

"Understanding makes differences disappear."

Have FUN in spite of the RAIN!!

Love,

MM

Creamy Italian Potato Salad

Here's a different take, and since there is no mayo, a safer salad for a warm sunny day (Please, God) picnic:

3 lbs. red potatoes, cubed
2/3 cup grated Parmesan
1 cup ricotta
4 cloves of garlic, minced
1/2 red onion, sliced in thin rings
1/2 cup EVOO
6 T. cider vinegar
Sea salt to taste
Freshly ground pepper
1/2 cup minced fresh parsley
1/3 cup minced fresh oregano*
1/4 cup chopped lemon thyme*
1/4 cup chopped lemon basil*

Cook potatoes in boiling salted water til just fork tender. Combine remaining ingredients except the herbs and S&P. Drain potatoes, and while still hot, stir in cheese mixture. Cover and chill. Just before serving, add herbs and S&P. Yields 10-12 servings.

"Attitude is everything"

Keep your chin up, and stand on His promises.

Love,

MM

Fabulous Fruit Salad

K, I'm back in the saddle again! This sounds SO refreshing from TOH Best of Summer Recipes:

1 med. honeydew, peeled, seeded and cubed
1 med. cantaloupe, peeled, seeded and cubed
3 cups cubed personal size seedless watermelon*
2 med. peaches, peeled and sliced
2 med. nectarines, sliced
1 cup seedless red grapes
1 cup halved fresh strawberries
1 can (11 oz) mandarin oranges, drained
2 med. kiwi, peeled, halved, and sliced
2 med. firm bananas, sliced
1 Granny Smith, cubed
1 can (12 oz.) frozen lemonade concentrate, thawed
1 package (3.4 oz.) instant vanilla pudding mix

In a large bowl, combine the first nine ingredients. Cover and refrigerate for at least 1 hour. Just before serving, stir in bananas and apple. Combine lemonade concentrate and dry pudding mix; pour over fruit, and toss to coat. Makes 20 servings of 3/4 cup each. This is obviously for a crowd, so you can adjust the porportions as desired.

"Life begets life. Energy begets energy. It is by spending oneself that one becomes rich."

Have fun, and stay DRY today. Welcome to WA, A.D. and U.B.!!!

Love,

MM

Tangy Pickled Cucumbers

Here is a quick one that you can use to accompany a cold Chinese noodle salad or Chinese BBQ-ed pork (or just munch on from the fridge):

1/3 cup seasoned rice vinegar
1 T. brown sugar
2 cups thinly sliced Persian cucumbers*

Combine the vinegar and brown sugar in a medium bowl. Add the cucs., tossing gently to coat. Cover tightly, and chill. Editor's note: for a spicier version - add a pinch of red pepper flakes, minced garlic, and minced peeled fresh ginger.

"Don't just dream of the person you'd like to be. BECOME that person!"

Enjoy your day.

Love,

MM

Seared Scallops with Herb Butter Sauce

Got this from reading Cooking Light yesterday:

3/4 cup uncooked orzo
2 T. chopped fresh parsley, divided (mine is ready to harvest!!)
2 T. chopped garlic chives*, divided " " " " "
2 t. EVOO
1/8 t. sea salt*
1&1/2 lb. large sea scallops
3/8 t. sea salt, divided
3/8 t. freshly ground pepper, divided
Olive Oil cooking spray
1/3 cup dry white wine
1 T. chopped shallots
1 T. white wine vinegar
3 T. chilled butter, cubed
1 t. chopped fresh lemon thyme* (also ready for harvest - SO much fun)

Prepare orzo according to package directions, omitting salt and fat. Drain. Return to pan; stir in 1 T. parsley, 1 T. chives, olive oil, and 1/8 t. salt. Keep warm. heat a large cast-iron skillet over medium-high heat. Sprinkle scallops evenly with 1/4 t. salt and 1/4 t. pepper; coat with cooking spray. Add scallops to pan; cook 3 mins. per side or until lightly browned. Remove from pan and keep warm. Combine wine, shallots, and vinegar in a saucepan; bring to a boil. Cook 5 mins. or until liquid has reduced to 1 T. Reduce heat to low. Add butter cubes - 1 at a time whisking them in after each one is added til fully incorporated. Stir in 1 T. parsley, 1 T. chives, 1 t. thyme, 1/8 t. salt, and 1/8 t. pepper. Serve scallops with sauce, orzo, and decorate the plate with a lemon crown for a garnish. A nice veggie would be dilled hericot verts.

"Accept affection with open arms, and give it with an open heart."

Have a BLAST today!!!!

Love,

MM