This would be fab. for Brunch, Lunch, or Dinner:
(6 servings)
2 T. EVOO
1 T. unsalted butter
4 pieces of bacon, cut into 1/2" pieces
2 medium leeks, white and pale green parts only, halved lengthwise, sliced crosswise
Sea* salt
3/4 cup heavy cream
2 t. chopped fresh thyme
1 lb. lemon-pepper* papparadelle (Trader Joe's - thanks to Sue V. for the rec.)
1 cup finely graded Grana Padano or Parmesan cheese
Fresh snipped garlic chives*
Heat oil and butter in a large heavy pot over med. heat. Add bacon and cook, stirring often, until fat is rendered and bacon is crisp, 5-6 mins. Add leeks and season with salt. Increase heat to med.-high and cook, stirring often, until leeks begin to brown, 5-8 mins. Add cream, thyme, and 1/2 cup water. Bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce is thickened and coats the back of a spoon, 5-8 mins. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally until al dente. Drain pasta, reserving 2 cups pasta cooking liquid. Add pasta, cheese, and 1 cup pasta cooking liquid to sauce and stir to coast. Increase heat to med. and continue stirring, adding more cooking liquid as needed, until sauce coats pasta. Sprinkle with chives.
"Remembering God's goodness puts a song in your heart." So, sing and have fun today.
Happy Friday!!!!
Love,
MM
Friday, February 8, 2013
Thursday, February 7, 2013
Shrimp Seviche Tostada with Fennel and Grapefruit
The fish will "cook" in the marinade, and this one is low in fat and high in protein:
(makes 6 servings)
1 lb. fresh* shrimp, peeled, deveined, and halved lengthwise
4 cups water
Sea salt*
1/4 cup orange juice
1/4 cup fresh lime juice
1 fennel bulb, cut into julienne strips
1/4 cup finely chopped red onion
1 ruby red grapefruit, peeled, sectioned, and chopped
1 medium orange, peeled, sectioned, and chopped
1 T. snipped fresh fennel fronds*
1 T. snipped fresh tarragon leaves*
1 fresh red Anaheim chile pepper, seeded and finely chopped (wear gloves*)
2 avocados, halved, seeded, and peeled
Tabasco sauce*
6 tostada shells (toasted, if desired)
4 cups shredded iceburg lettuce
1/3 cup petitas (pumpkin seeds), toasted
Snipped fresh dill*
In a sauce pan bring the water and 1 t. salt to boiling. Add shrimp.. Simmer, uncovered, for 1-2 mins or until shrimp turn opaque, stirring occasionally. Rinse shrimp under cold running water; drain. Transfer shrimp to a large bowl. Immediately add orange juice and lime juice. Stir in fennel strips, red onion, grapefruit, fennel and tarragon snipped fronds, and chile pepper. Cover and chill for 2-4 hours. Season seviche to taste with salt before serving. In another bowl, use a fork to mash the avocados: season to taste with salt and hot sauce. To assemble tostadas, spread shell with a layer of the avocado mixture. Top with lettuce and seviche; garnish with pepitas and dill. Serve with an ice cold Tecate with a wedge of lime or a glass of iced tea.
"Conduct is the best proof of character".
Have responsible FUN today!!
Love,
MM
(makes 6 servings)
1 lb. fresh* shrimp, peeled, deveined, and halved lengthwise
4 cups water
Sea salt*
1/4 cup orange juice
1/4 cup fresh lime juice
1 fennel bulb, cut into julienne strips
1/4 cup finely chopped red onion
1 ruby red grapefruit, peeled, sectioned, and chopped
1 medium orange, peeled, sectioned, and chopped
1 T. snipped fresh fennel fronds*
1 T. snipped fresh tarragon leaves*
1 fresh red Anaheim chile pepper, seeded and finely chopped (wear gloves*)
2 avocados, halved, seeded, and peeled
Tabasco sauce*
6 tostada shells (toasted, if desired)
4 cups shredded iceburg lettuce
1/3 cup petitas (pumpkin seeds), toasted
Snipped fresh dill*
In a sauce pan bring the water and 1 t. salt to boiling. Add shrimp.. Simmer, uncovered, for 1-2 mins or until shrimp turn opaque, stirring occasionally. Rinse shrimp under cold running water; drain. Transfer shrimp to a large bowl. Immediately add orange juice and lime juice. Stir in fennel strips, red onion, grapefruit, fennel and tarragon snipped fronds, and chile pepper. Cover and chill for 2-4 hours. Season seviche to taste with salt before serving. In another bowl, use a fork to mash the avocados: season to taste with salt and hot sauce. To assemble tostadas, spread shell with a layer of the avocado mixture. Top with lettuce and seviche; garnish with pepitas and dill. Serve with an ice cold Tecate with a wedge of lime or a glass of iced tea.
"Conduct is the best proof of character".
Have responsible FUN today!!
Love,
MM
Tuesday, February 5, 2013
Quick Pickled Red Onions
These are a wonderful accompaniment for all kinds of meat, fish, and fowl (also GREAT on salads):
(makes 6 1/4 cup servings)
1 red onion, cut into 1/2" thick slices
1/4 cup grapefruit juice
2 T. orange juice
2 T. freshly squeezed* lime juice
1 t. coarse sea salt
1 t. oregano, crushed
1 clove garlic, minced
1/4 t. freshly* grated pepper
Preheat broiler. Arrange red onion slices on a 15x10x1" baking pan. Broil 4-5" from the heat for 8-10 mins. or until charred and tender, turning once halfway through broiling time. When cool enough to handle, separate onion into rings, discarding any large dry blackened pieces. In a medium bowl combine onion, grapefruit juice, OJ, lime juice, salt, oregano, and pepper. Cover and chill for a least 2 hours or up to 24 hours before serving.
"Revenge imprisons us; forgiveness sets us free".
Have FUN and LOL today!!!!
Love,
MM
(makes 6 1/4 cup servings)
1 red onion, cut into 1/2" thick slices
1/4 cup grapefruit juice
2 T. orange juice
2 T. freshly squeezed* lime juice
1 t. coarse sea salt
1 t. oregano, crushed
1 clove garlic, minced
1/4 t. freshly* grated pepper
Preheat broiler. Arrange red onion slices on a 15x10x1" baking pan. Broil 4-5" from the heat for 8-10 mins. or until charred and tender, turning once halfway through broiling time. When cool enough to handle, separate onion into rings, discarding any large dry blackened pieces. In a medium bowl combine onion, grapefruit juice, OJ, lime juice, salt, oregano, and pepper. Cover and chill for a least 2 hours or up to 24 hours before serving.
"Revenge imprisons us; forgiveness sets us free".
Have FUN and LOL today!!!!
Love,
MM
Monday, February 4, 2013
Mandarin Pork Salad
Great mix of flavors that will pop in your mouth:
(2 servings)
1 pork tenderloin (1/2 lb.) - you can also use chicken or turkey*
3 cups torn mixed salad greens
1 snack size cup (4 oz.) Mandarin oranges, drained
1/2 small red onion, thinly sliced
1/4 cup crumbled herb* goat cheese
1/4 cup canned sliced pickled* beets, julienned
2 T. minced fresh parsley*
1 t. finely chopped seeded jalapeno pepper (wear gloves!!*)
2 T. white* balsamic vinegar
2 t. EVOO
1/2 t. sea* salt
1/4 t. freshly ground pepper*
Grill or broil pork 8-10 mins. on each side til the internal temp. reaches 160. Let rest to redistribute juices. Meanwhile, in a large bowl, combine salad greens, oranges, onion, cheese, beets, parsley, and jalapeno. Transfer to a serving platter. Whisk the vinegar, oil, and S&P together in a small bowl. Thinly slice meat; arrange over salad and drizzle with dressing.
"He is rich who is satisfied with what he has." Have a Happy Monday!!
Love,
MM
(2 servings)
1 pork tenderloin (1/2 lb.) - you can also use chicken or turkey*
3 cups torn mixed salad greens
1 snack size cup (4 oz.) Mandarin oranges, drained
1/2 small red onion, thinly sliced
1/4 cup crumbled herb* goat cheese
1/4 cup canned sliced pickled* beets, julienned
2 T. minced fresh parsley*
1 t. finely chopped seeded jalapeno pepper (wear gloves!!*)
2 T. white* balsamic vinegar
2 t. EVOO
1/2 t. sea* salt
1/4 t. freshly ground pepper*
Grill or broil pork 8-10 mins. on each side til the internal temp. reaches 160. Let rest to redistribute juices. Meanwhile, in a large bowl, combine salad greens, oranges, onion, cheese, beets, parsley, and jalapeno. Transfer to a serving platter. Whisk the vinegar, oil, and S&P together in a small bowl. Thinly slice meat; arrange over salad and drizzle with dressing.
"He is rich who is satisfied with what he has." Have a Happy Monday!!
Love,
MM
Sunday, February 3, 2013
6 Suggestions for a Super Bowl of Nachos
Finally, (through the heartbreak of both my teams, the Broncos and the Seahawks losing in the playoffs) the Big Game is here, and I offer some more tasty treats for the sampling:
1. CALI-MEX: dress french fries with pork carnitas, tomatillo salsa, pickled* jalapenos, and lots of pepper jack* cheese. Finish with sour cream, chopped cilantro, and a squeeze of lime.
2. BLT PLUS: Top tortilla chops with chopped cooked bacon, lettuce and tomato. Caramelized onions, green olives, banana "sport"* peppers, and avocado are great add-ons, too.
3. BBQ-RRIFIC: Pile pulled pork, Stubbs* BBQ Sauce, sharp*cheddar cheese, and chopped fresh jalapenos on ranch flavored Doritos*.
4. OLD CHICAGO: Italian sausage, pepperoni, shredded mozzarella, chopped pepperoncinis, on tortilla strips* with a side of homemade pizza sauce.
5. SHRIMP COCKTAIL: Lemon juice-dressed cocktail shrimp, chopped green onions, and cocktail sauce on lime flavors tortillas*.
6. SWEET FINISH: Start with sweet potato chips. Pour melted milk* (or dark) and white chocolate on top. Sprinkle with mini chocolate chips, almonds or peanuts, toasted coconut, and chopped dried fruit.
"Do not wear yourselves out with analyzing and planning. Instead let tthankfulness and trust be your guides through this day". And, have FUN!!!
Love,
MM
1. CALI-MEX: dress french fries with pork carnitas, tomatillo salsa, pickled* jalapenos, and lots of pepper jack* cheese. Finish with sour cream, chopped cilantro, and a squeeze of lime.
2. BLT PLUS: Top tortilla chops with chopped cooked bacon, lettuce and tomato. Caramelized onions, green olives, banana "sport"* peppers, and avocado are great add-ons, too.
3. BBQ-RRIFIC: Pile pulled pork, Stubbs* BBQ Sauce, sharp*cheddar cheese, and chopped fresh jalapenos on ranch flavored Doritos*.
4. OLD CHICAGO: Italian sausage, pepperoni, shredded mozzarella, chopped pepperoncinis, on tortilla strips* with a side of homemade pizza sauce.
5. SHRIMP COCKTAIL: Lemon juice-dressed cocktail shrimp, chopped green onions, and cocktail sauce on lime flavors tortillas*.
6. SWEET FINISH: Start with sweet potato chips. Pour melted milk* (or dark) and white chocolate on top. Sprinkle with mini chocolate chips, almonds or peanuts, toasted coconut, and chopped dried fruit.
"Do not wear yourselves out with analyzing and planning. Instead let tthankfulness and trust be your guides through this day". And, have FUN!!!
Love,
MM
Saturday, February 2, 2013
Sweet Heat Bacon Guacamole
How many of these can I do for you, Stacie? Here's one more for the Super Bowl:
(serves 12)
4 Hass avocados, skins and pits removed
4 t. lime juice
1/2 ground cumin
1 t. sea* salt
1/4 t. freshly ground* pepper
1/2 lb. hickory smoked* bacon
Olive oil* cooking spray
Brown sugar
Hot sauce or pico de gallo* to taste
1 t. garlic powder
2 small tomatillos, chopped*
Tortilla chips or Frito Scoops
Line a rimmed baking sheet with foil, then set a wire rack over it. Coat the rack with cooking spray. Arrange bacon evenly on the rack. Sprinkle the tops of the bacon liberally with brown sugar. Bake at 350 for 20 mins., or until bacon is lightly browned, crisped and the sugar has caramelized. Let the bacon cool, then cut into bite size chunks. In a medium bowl, use a fork or potato masher to mash the avocados. The guacamole should be mostly smooth, but with visible chunks. Mix in the lime juice, cumin, garlic, hot sauce, tomatillos, and 3/4 of the candied bacon. Sprinkle the remaining bacon over the guacamole, and serve at room temp. with tortilla chips or Frito Scoops.
"Rejoice in all that God has done for you", and have FUN today!!!!!
Love,
MM
(serves 12)
4 Hass avocados, skins and pits removed
4 t. lime juice
1/2 ground cumin
1 t. sea* salt
1/4 t. freshly ground* pepper
1/2 lb. hickory smoked* bacon
Olive oil* cooking spray
Brown sugar
Hot sauce or pico de gallo* to taste
1 t. garlic powder
2 small tomatillos, chopped*
Tortilla chips or Frito Scoops
Line a rimmed baking sheet with foil, then set a wire rack over it. Coat the rack with cooking spray. Arrange bacon evenly on the rack. Sprinkle the tops of the bacon liberally with brown sugar. Bake at 350 for 20 mins., or until bacon is lightly browned, crisped and the sugar has caramelized. Let the bacon cool, then cut into bite size chunks. In a medium bowl, use a fork or potato masher to mash the avocados. The guacamole should be mostly smooth, but with visible chunks. Mix in the lime juice, cumin, garlic, hot sauce, tomatillos, and 3/4 of the candied bacon. Sprinkle the remaining bacon over the guacamole, and serve at room temp. with tortilla chips or Frito Scoops.
"Rejoice in all that God has done for you", and have FUN today!!!!!
Love,
MM
Friday, February 1, 2013
Avocado Salsa
A fun, different salsa for the big day:
(28 servings)
1&2/3 cups frozen charred corn*, thawed (again, I get this at Trader Joe's - GREAT)
2 cans (2&1/4 oz.) sliced ripe olives, drained
1 med. sweet red pepper, chopped
1 small sweet* white onion, finely chopped
5 garlic cloves, minced
1/3 cup olive oil (EVOO)
1/4 lemon juice
3 T. cider vinegar
1 t. dried oregano
1/2 t. sea* salt
1/2 t. freshly ground pepper
4 medium ripe avocados, peeled
Tortilla chips or Fritos Scoops*
In a large bowl, combine corn, olives, red pepper, and onion. In a small bowl, combine garlic, oil, lemon juice, vinegar, oregano, S&P. Pour over corn mixture, and toss to coat. Cover and refrigerate overnight. Just before serving, chop avocados, and stir into salsa. Serve with chips.
"Guard your thoughts and your mouth diligently today, and make good choices."
Greetings from Vegas where it was sunny and 63 yesterday (a far cry from the RAIN in WA). I've got a room on the 22nd floor of the Flamingo with a fabulous view of the Bellagio fountains. SWEET!!
Love,
MM
(28 servings)
1&2/3 cups frozen charred corn*, thawed (again, I get this at Trader Joe's - GREAT)
2 cans (2&1/4 oz.) sliced ripe olives, drained
1 med. sweet red pepper, chopped
1 small sweet* white onion, finely chopped
5 garlic cloves, minced
1/3 cup olive oil (EVOO)
1/4 lemon juice
3 T. cider vinegar
1 t. dried oregano
1/2 t. sea* salt
1/2 t. freshly ground pepper
4 medium ripe avocados, peeled
Tortilla chips or Fritos Scoops*
In a large bowl, combine corn, olives, red pepper, and onion. In a small bowl, combine garlic, oil, lemon juice, vinegar, oregano, S&P. Pour over corn mixture, and toss to coat. Cover and refrigerate overnight. Just before serving, chop avocados, and stir into salsa. Serve with chips.
"Guard your thoughts and your mouth diligently today, and make good choices."
Greetings from Vegas where it was sunny and 63 yesterday (a far cry from the RAIN in WA). I've got a room on the 22nd floor of the Flamingo with a fabulous view of the Bellagio fountains. SWEET!!
Love,
MM
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