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