This caught my eye this morning in the paper, and I'll bet you receive RAVE reviews when you serve 'em:
(makes 24 pieces)
2 oz. pancetta or black forest ham*
12 hard-cooked eggs, cooled and peeled
2 T. chopped fresh tarragon, divided
1 T. chopped fresh garlic* chives
2 T. finely grated Parmigiano Reggiano, or Pecorino Romano*
1 T. Dijon mustard
2 T. sour cream, or plain Greek yogurt*
2 T. light* mayo
1 t. lemon juice
1 t. coarsely ground sea* salt
1 t. freshly ground pepper
Finely dice pancetta and cook in a skillet over med. heat til golden brown, about 5 mins. Drain and let cool.
Slice eggs into halves lengthwisee and scoop egg yolks into a bowl. Set whites aside. Add 1 T. tarragon and remaining ingredients to egg yolks and mix until thoroughly combined. Taste and adjust seasoning with S&P as needed. Spoon yolk mixture back into egg white halves and garnish with a sprinkle of remaining tarragon.
"Thoughts are the thermostat that regulates what we accomplish in life."
Have FUN today!!
Love,
MM
Thursday, March 7, 2013
Wednesday, March 6, 2013
French Banana Pancakes
This one is for you, Peg and Philippe:
(5-6 servings)
Pancakes:
1 cup all purpose flour
1/4 cup confectioners' sugar
1 cup 2%* milk
2 eggs
3 T. butter, melted
1 t. vanilla extract
1/4 t. sea* salt
Cooking spray
Filling:
1/4 cup butter
1/4 cup packed brown sugar
1/4 t. ground cinnamon
1/4 t. freshly* ground nutmeg
1/4 cup half and half
5-6 firm bananas, halved lengthwise (or cut in circles*)
Whipped cream and additional cinnamon
Sift flour and confectioners' sugar into a bowl. Add milk, eggs, butter, vanilla, and salt; beat until smooth. Heat a lightly sprayed 6" skillet; add about 3 T. batter, spreading to almost cover bottom of skillet. Cook until lightly browned; turn and brown the other side. Remove to a wire rack. Repeat with remaining batter (makes 10-12 pancakes), spraying skillet as needed. For filling, melt butter in large skillet. Stir in brown sugar, cinnamon and nutmeg. Stir in cream and cook until slightly thickened. Add half of the bananas at a time to skillet; heat for 2-3 mins., spooning sauce over them. Remove from the heat. Roll a pancake around each banana half and place on a serving platter. Spoon sauce over pancakes. Top with whipped cream and dash of cinnamon. I would serve crisp thick cut Peppered Hickory Smoked Bacon with these.
"Remember that God smiles every time He thinks about you!!"
Have FUN today, and be careful out there.
Love,
MM
(5-6 servings)
Pancakes:
1 cup all purpose flour
1/4 cup confectioners' sugar
1 cup 2%* milk
2 eggs
3 T. butter, melted
1 t. vanilla extract
1/4 t. sea* salt
Cooking spray
Filling:
1/4 cup butter
1/4 cup packed brown sugar
1/4 t. ground cinnamon
1/4 t. freshly* ground nutmeg
1/4 cup half and half
5-6 firm bananas, halved lengthwise (or cut in circles*)
Whipped cream and additional cinnamon
Sift flour and confectioners' sugar into a bowl. Add milk, eggs, butter, vanilla, and salt; beat until smooth. Heat a lightly sprayed 6" skillet; add about 3 T. batter, spreading to almost cover bottom of skillet. Cook until lightly browned; turn and brown the other side. Remove to a wire rack. Repeat with remaining batter (makes 10-12 pancakes), spraying skillet as needed. For filling, melt butter in large skillet. Stir in brown sugar, cinnamon and nutmeg. Stir in cream and cook until slightly thickened. Add half of the bananas at a time to skillet; heat for 2-3 mins., spooning sauce over them. Remove from the heat. Roll a pancake around each banana half and place on a serving platter. Spoon sauce over pancakes. Top with whipped cream and dash of cinnamon. I would serve crisp thick cut Peppered Hickory Smoked Bacon with these.
"Remember that God smiles every time He thinks about you!!"
Have FUN today, and be careful out there.
Love,
MM
Tuesday, March 5, 2013
Savory Pork Chops on Apricot Orange Couscous with Toasted Pine Nuts
I demo-ed Couscous last week at Costco, and the members went nuts - especially this kids!! So here is one from Near East with my revisions or additions denoted by *:
(serves 4)
1 package (5.6 oz.) Near East Toasted Pine Nut Couscous
1/2 cup raw pine nuts - toasted* (I found I wanted more Pine Nuts than were in the mix)
2 T. EVOO
1/2 small sweet* white onion, cut into thin strips (1 cup)
4 center cut boneless pork chops
3/4 cup OJ
3/4 cup water (or low sodium chicken broth*)
1/4 cup* sliced dried apricots
1/4 cup* golden raisins
2 cups sliced fresh spinach
Sea salt*
Freshly ground pepper
Heat oil in large skillet over med. high heat. Add onion; cook 4-5 mins. until softened and lightly browned.
Push onions to side of pan. Reduce heat to med. Add pork chops; season with S&P. Brown each side 4 mins.; remove pork chops from the pan and set aside - keep warm*. Add OJ, 3/4 cup water, contents of Spice Sack, pine nuts, apricots and raisins to pan with onions. Stir in spinach. Bring to a boil; stir in couscous. Return pork chops to pan. Remove from heat; cover and let stand 5 mins. Fluff couscous with a fork, and serve with pork chops. I would also grill some brocollini in olive oil with garlic chips and rosemary salt to accompany.
Editor's Note: I am renaming yesterday's Veal Loaf to Veal Piccata Loaf. It was Amazing!!!!!!!
"Keep your words soft, sweet, and pleasing." And, have FUN today!!!!
Love,
MM
(serves 4)
1 package (5.6 oz.) Near East Toasted Pine Nut Couscous
1/2 cup raw pine nuts - toasted* (I found I wanted more Pine Nuts than were in the mix)
2 T. EVOO
1/2 small sweet* white onion, cut into thin strips (1 cup)
4 center cut boneless pork chops
3/4 cup OJ
3/4 cup water (or low sodium chicken broth*)
1/4 cup* sliced dried apricots
1/4 cup* golden raisins
2 cups sliced fresh spinach
Sea salt*
Freshly ground pepper
Heat oil in large skillet over med. high heat. Add onion; cook 4-5 mins. until softened and lightly browned.
Push onions to side of pan. Reduce heat to med. Add pork chops; season with S&P. Brown each side 4 mins.; remove pork chops from the pan and set aside - keep warm*. Add OJ, 3/4 cup water, contents of Spice Sack, pine nuts, apricots and raisins to pan with onions. Stir in spinach. Bring to a boil; stir in couscous. Return pork chops to pan. Remove from heat; cover and let stand 5 mins. Fluff couscous with a fork, and serve with pork chops. I would also grill some brocollini in olive oil with garlic chips and rosemary salt to accompany.
Editor's Note: I am renaming yesterday's Veal Loaf to Veal Piccata Loaf. It was Amazing!!!!!!!
"Keep your words soft, sweet, and pleasing." And, have FUN today!!!!
Love,
MM
Monday, March 4, 2013
Chocolate Mint* Velvet Dessert with Irish Cream Chocolate Buttercream Frosting
Raise your hand all you Chocolate lovers!! Here's a bonus one since I missed yesterday:
(makes 16 servings)
1&1/2 cups chocolate wafer crumbs (put the wafers in a zip lock bag, and crush with a rolling pan or can*)
2 T. sugar
1/4 cup butter, melted
2 cups (12 oz.) mint chocolate chips (if you can't find these, use semi-sweet chips and add mint extract*)
6 egg yolks
1&3/4 cups heavy whipping cream
1 t. vanilla extract
Chocolate Buttercream Frosting:
1/2 cup butter, softened
3 cups confectioners' sugar
3 T. baking cocoa
3-4 T. Irish Cream Coffee Creamer
In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1&1/2" up the sides of a greased 9" spring form pan. Place on a baking sheet. Bake at 350 for 10 mins. Cool on a wire rack. In a large microwave-safe bowl, melt mint chocolate chips; stir until smooth. Cool. In a small bowl, combine the egg yolks, cream, and vanilla. Gradually stir a small amount of mixture into melted chocolate until blended; gradually stir in remaining mixture. Pour into crust. Place pan on a baking sheet. Bake at 350 for 45-50 mins. or until center is almost set. Cool on a wire rack for 10 mins. Carefully run a knife around edge of pan to loosen; cool for 1 hour longer. Refrigerate overnight. In a large bowl, combine the butter, confectioners' sugar, cocoa, and enough of the coffee creamer to achieve a piping consistence. Using a large star tip, pipe frosting on dessert (or you can put frosting into a baggie and make a small cut across one of the corners*). WOW!!!! This would be the PERFECT ending to a St. Patty's Day feast.
Love a LOT today.
MM
(makes 16 servings)
1&1/2 cups chocolate wafer crumbs (put the wafers in a zip lock bag, and crush with a rolling pan or can*)
2 T. sugar
1/4 cup butter, melted
2 cups (12 oz.) mint chocolate chips (if you can't find these, use semi-sweet chips and add mint extract*)
6 egg yolks
1&3/4 cups heavy whipping cream
1 t. vanilla extract
Chocolate Buttercream Frosting:
1/2 cup butter, softened
3 cups confectioners' sugar
3 T. baking cocoa
3-4 T. Irish Cream Coffee Creamer
In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1&1/2" up the sides of a greased 9" spring form pan. Place on a baking sheet. Bake at 350 for 10 mins. Cool on a wire rack. In a large microwave-safe bowl, melt mint chocolate chips; stir until smooth. Cool. In a small bowl, combine the egg yolks, cream, and vanilla. Gradually stir a small amount of mixture into melted chocolate until blended; gradually stir in remaining mixture. Pour into crust. Place pan on a baking sheet. Bake at 350 for 45-50 mins. or until center is almost set. Cool on a wire rack for 10 mins. Carefully run a knife around edge of pan to loosen; cool for 1 hour longer. Refrigerate overnight. In a large bowl, combine the butter, confectioners' sugar, cocoa, and enough of the coffee creamer to achieve a piping consistence. Using a large star tip, pipe frosting on dessert (or you can put frosting into a baggie and make a small cut across one of the corners*). WOW!!!! This would be the PERFECT ending to a St. Patty's Day feast.
Love a LOT today.
MM
MM's Veal PIccata Loaf
I just made this up after spying a package of veal in my freezer, and will feast on it for dinner tonight:
1 lb. ground veal
1 egg
1/2 sweet white onion, diced
1 t. butter
1 t. capers, drained and roughly chopped
1 sprig of rosemary, de-stemed
1 sprig of thyme, de-stemed
2-3 cloves of garlic, minced
Fresh parsley, chopped fine
Panko bread crumbs
1/3 cup 2% milk
1/2 t. Worcestershire sauce
Squirt of lemon juice
Sea salt
Freshly ground pepper
Johnny's Garlic Spread (dry rub mix with NO MSG)
Saute onions in butter til translucent and beginning to brown. Place veal in large bowl, and add all ingredients, except Johnny's. Mix together and form a loaf in a meatloaf pan. Sprinkle with Johnny's, and bake at 325-350 for about an hour. Let sit at least 5 mins. - ideally 10, under foil before slicing. I am going to saute a zucchini and serve it with a dilled butter sauce and freshly grated parm. to accompany. Maybe a baked potato, too.
"But humility is in reality, the opposite of self-deprecation. It is the grateful recognition that we are precious in God's eyes, and that all we are is pure gift."
Have FUN today!!!!
Love,
MM
1 lb. ground veal
1 egg
1/2 sweet white onion, diced
1 t. butter
1 t. capers, drained and roughly chopped
1 sprig of rosemary, de-stemed
1 sprig of thyme, de-stemed
2-3 cloves of garlic, minced
Fresh parsley, chopped fine
Panko bread crumbs
1/3 cup 2% milk
1/2 t. Worcestershire sauce
Squirt of lemon juice
Sea salt
Freshly ground pepper
Johnny's Garlic Spread (dry rub mix with NO MSG)
Saute onions in butter til translucent and beginning to brown. Place veal in large bowl, and add all ingredients, except Johnny's. Mix together and form a loaf in a meatloaf pan. Sprinkle with Johnny's, and bake at 325-350 for about an hour. Let sit at least 5 mins. - ideally 10, under foil before slicing. I am going to saute a zucchini and serve it with a dilled butter sauce and freshly grated parm. to accompany. Maybe a baked potato, too.
"But humility is in reality, the opposite of self-deprecation. It is the grateful recognition that we are precious in God's eyes, and that all we are is pure gift."
Have FUN today!!!!
Love,
MM
Saturday, March 2, 2013
Zingy Cheesy Mini Macs
Great for kids of ALL ages:
(makes 12)
8 oz. elbow macaroni
2 T. butter*
2 T. flour
3/4 cup 2%* milk
1 cup shredded pepper* Jack cheese
1 cup shredded sharp cheddar
2 egg yolks
1/2 t. dry mustard
Sea* salt and freshly ground pepper, to taste
1/4 cup shredded Parmesan
1/4 cup Panko* breadcrumbs
Preheat oven to375. Lightly grease a 12 cup muffin tin. Bring a large saucepan of salted water to a boil. Cook macaroni according to package directions; drain. Melt butter in a saucepan over med. heat. Stir in flour and cook for 1 mins. Slowly whisk in milk and bring to a boil. Cook, stirring occasionally, until sauce coats the back of a spoon, 2-3 mins. Remove from heat and stir in pepper Jack and cheddar cheese, egg yolks, mustard and S&P until smooth; fold in macaroni. Spoon macaroni into prepared muffin cups. Sprinkle with Parmesan and Panko. Bake until golden and bubbly, 20-25 mins. Cool in pan for 5 mins before serving.
Carpe Diem!!
Love,
MM
(makes 12)
8 oz. elbow macaroni
2 T. butter*
2 T. flour
3/4 cup 2%* milk
1 cup shredded pepper* Jack cheese
1 cup shredded sharp cheddar
2 egg yolks
1/2 t. dry mustard
Sea* salt and freshly ground pepper, to taste
1/4 cup shredded Parmesan
1/4 cup Panko* breadcrumbs
Preheat oven to375. Lightly grease a 12 cup muffin tin. Bring a large saucepan of salted water to a boil. Cook macaroni according to package directions; drain. Melt butter in a saucepan over med. heat. Stir in flour and cook for 1 mins. Slowly whisk in milk and bring to a boil. Cook, stirring occasionally, until sauce coats the back of a spoon, 2-3 mins. Remove from heat and stir in pepper Jack and cheddar cheese, egg yolks, mustard and S&P until smooth; fold in macaroni. Spoon macaroni into prepared muffin cups. Sprinkle with Parmesan and Panko. Bake until golden and bubbly, 20-25 mins. Cool in pan for 5 mins before serving.
Carpe Diem!!
Love,
MM
Friday, March 1, 2013
MM's Rotisserie Chicken, Pickled Beets, and Jicama Salad
I made this salad up the other day after tasting one we were demo-ing at Costco last weekend:
(serves 2)
1/2 lb. hand-shredded rotisserie chicken thigh and leg meat or you could use turkey
1/3 of a can of pickled beets, cut in small dice
Shaved red onion
3-5 jicama sticks, cut in small dice
Lemon juice
Sour Cream
Dill
Garlic salt
Freshly ground pepper
Endive spears
Mix all together and chill for flavors to blend. Serve in Endive spears along with cold red grapes, and Chile Lime Pop Chips. It was YUMOLA!!!!!!
Be KIND today, and have FUN!
Love,
MM
(serves 2)
1/2 lb. hand-shredded rotisserie chicken thigh and leg meat or you could use turkey
1/3 of a can of pickled beets, cut in small dice
Shaved red onion
3-5 jicama sticks, cut in small dice
Lemon juice
Sour Cream
Dill
Garlic salt
Freshly ground pepper
Endive spears
Mix all together and chill for flavors to blend. Serve in Endive spears along with cold red grapes, and Chile Lime Pop Chips. It was YUMOLA!!!!!!
Be KIND today, and have FUN!
Love,
MM
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