Savory Southwest Pork Chops (you can also use chicken or turkey)

Talk about zesty appeal:
(6 servings)

4 t. dried minced onion
2 t. ground cumin
1 t. cornstarch
1 t. chili powder
1 t. dried minced garlic
1/2 t. dried organo
1/2 t. smoked* paprika
1/4 t. cayenne pepper
6 bone-in pork loin chops (about 3/4" thick and 7 oz. each)
1&1/2 cups Stubbs* bbq sauce (divided)
Juice of a l lemon (divided)

In a small bowl, combine the first eight ingredients; rub in really well* all over pork. In a large resealable bag, combine 1/4 cup bbq sauce and 2 T. lemon juice; add pork chops. Sea bag and turn to coat; refrigerate for 1-2 hours. Discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chops, covered, over med. heat or broil 4" from the heat for 4-5 mns. per side or until a thermometer reads 145. Let rest for 5 mins. before serving. Warm the remaining sauce and lemon juice, and serve on the side. Ya gotta make crisp coleslaw, backed beans, and have lots of napkins with this feast!!

Editor's note: OBTW, I made my MM's Salad (tiny) Shrimp Cocktail yesterday for my lunch, and served it in an avocado half squirted with lemon juice and lightly sprinkled with coarse sea salt. YUMOLA!!!!!!!!!

Say out loud today, "I am too Blessed to complain!"

Love,

MM

Open-Faced Chicken Avocado Burgers

These would be mighty tasty on your grill tonight, and who needs that top bun, anyway:
(4 servings)

1 T. fresh* lemon juice
1/4 t. Worcestershire sauce
1/2 medium ripe avocado, peeled
1/2 cup light* mayo.
1/4 cup sour cream
4 green onions, coarsely chopped
1/2 t. sea* salt
1/2 t. cayenne pepper
1/4 cup shredded Parmigiana Romano*
2 T. prepared pesto (make it yourself from your garden*)
3 garlic cloves, minced
1/4 t.  coarse* sea* salt
1 lb. ground chicken
4 T. EVOO, divided
1/2 lb. FRESH "wet" mozzarella, cut into 4 slices
4 slices Italian bread (3/4" thick)
2 cups fresh arugula or baby spinach
8 slices tomato
1/2 t. fresh lemon* basil, chopped
1/4 t. freshly ground pepper

In a blender, combine the first eight ingredients; cover and process until smooth. Chill until serving. For burgers, in a small bowl, combine the Parmesan, pesto, garlic, and salt. Crumble chicken over mixture and mix well. Shape into four patties. Soak paper towel with 2 T. oil, and rub on grill grate (or fry in oil in large skillet over med. heat). Cook for 5-7 mins. per side, or until a thermometer reads 165, and juices run clear. Top with cheese; cover and cook 1 min. longer. Meanwhile, brush bread with remaining oil: place on a baking sheet. Broil 3-4" from heat for 1-2 mins. per side, or until toasted (or you can do this on the grill*). Spread each slice of toast with 2 T. avocado spread (refrigerate rest for another use - great as a dip for crudites*). Top with arugula, a burger, and sliced tomato. Serve with MM's potato salad and Conchicorns.

Make others a priority today. Be quick to applaud, help when you see a need, and have FUN doing it!!

Love,

MM

Garlic and Coriander Quick-Pickled Baby Carrots

Great addition to your next crudites platter:
(serves 8-10)

1 lb. farmers' market baby carrots
1 cup water
1 cup white wine vinegar
1 T. coarse* sea* salt
2 T. honey, or to taste
1 bay leaf
1 garlic clove, smashed
1 t. coriander seeds, toasted
1 t. mustard seeds

Trim and peel the carrots, and cut them in half lengthwise. Bring a saucepan of water to a boil. Add the carrots and blanch until crisp-tender, about 2 mins. Immediately drain and run under cold water. Transfer the carrots to a bowl (or jars if you plan to keep the carrots longer). Combine 1 cup of water with the vinegar, salt, honey, bay leaf, garlic, coriander, and mustard seeds in a small saucepan. Bring to a boil and stir to dissolve the salt and honey. Pour over carrots. Let cool to room temp. and then refrigerate in an airtight container for at least an hour and up to a month. Options: substitute an equal amt. of other toasted spice seeds such as cumin, dill, fennel, anise, or celery. Add heat with a pinch of red pepper flakes, or a few bruised ginger slices.

Break out of the prison of want, and discover the freedom of being satisfied with what you have.

Have FUN today!!!!!!!!

Love,

MM

Cherry Cream French Toast with Agave-Almond Butter Drizzle

Here's a YUMMY one for your breakfast or brunch:
(serves 4)

1/4 Tart dried cherries
1 T. Vanilla
1 T. plus 1 t. Agave Nectar
1/2 cup cream cheese, softened
1/4 cup Almond Butter
1 cup Silk Pure Almond Vanilla Almond Milk
1 T. nutritional yeast
4 1/2" thick slices of artisanal-style or country French bread
Cooking spray
Mint sprigs*
Powdered sugar

Place cherries, vanilla, and 1 T. agave nectar in a bowl; stir in 1 T. warm water. let stand 15-20 mins., or until cherries have plumped. Strain, reserve liquid, and crush cherries into a paste with a fork or mortar and pestle. Stir in cream cheese. Set aside. Stir almond butter into reserved cherry soaking juice for drizzle. Set aside. Whisk together almond milk, nutritional yeast, and remaining 1 T. agave nectar in a bowl. Toast bread 1-2 mins. in toaster or until dried, but not tasted. Spread cream cheese mixture on 2 bread slices. Top with remaining bread slices. Dip each sandwich into almond mild mixture 2 seconds; flip, and dip other side 2 seconds. coat skillet with cooking spray; heat over med. heat. Cook sandwiches in pan 3-4 mins. per side, or until light brown. Cut each sandwich in half, and serve drizzled with almond butter-cherry juice mixture. Garnish with mint sprigs, and powdered sugar.

"Whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things."

Love,

MM

Strawberry Coconut Cream Soda

What a treat after all the Sea Fair activities:
(makes 6 servings)

3 cups fresh strawberries, halved
2/3 cup Sugar in the Raw*
3/4 cup refrigerated coconut milk (use "light", if you prefer*)
3-4 cups club soda or carbonated water, chilled
Toasted shredded coconut*

In a medium bowl combine strawberries and sugar, stir well to combine. Using a pastry blender or potato masher*, coarsely mash the strawberries. Place 1/3 cup of the mashed strawberries in each of six glasses.To each glass add ice, 2 T. coconut milk, and 1/2-2/3 cup club soda. Stir drinks just before serving. Top with toasted coconut. Serve with a long handled spoon and a smile!!

"Go to the effort. Invest the time. Write the letter. Make the apology. Take the trip. Purchase the gift. Do it. The seized opportunity renders joy. The neglected brings regret."

Have FUN today!!!!

Love,

MM

BLT Macaroni Salad

Some twists on good ol' summertime mac. salad:
(6 servings)

1/2 cup light* mayo.
3 T. chili sauce
2 T. fresh lemon juice
1 t. sugar
3 cups cooked elbow mac.
1/2 cup chopped seeded tomato
2 T. green chopped green onions
3 cups shredded iceberg* lettuce
4 hickory smoked* peppered* bacon, cooked and crumbled

In a large bowl, combine the first four ingredients. Add the mac., tomatoes, and onions; toss to coat. Cover and refrigerate. Just before serving, add lettuce and bacon; toss to coat. Another easy peasy one - good for potlucks, and hot humid nights.

"You don't have to live with a dehydrated heart."

Happy Friday, and have FUN today!!!!

Love,

MM

Grilled Whole Fish with Chile and Lime

This is made with a sea bass - you can also use 8 - 6 oz. firm fish fillets:
(8-10 servings)

1 6 lb. cleaned sea bass
1/3 cup Sambal Oelek or other Asian chile sauce
Coarse* sea* salt
15 cilantro sprigs
5 large lemon*, lime*, or Thai* basil sprigs
5 cloves of garlic, minced
4 Thai or serrano chiles, halved lengthwise, seeded and white pith removed (wear gloves!!)
1 lime, thinly sliced crosswise, plus lime wedges for garnish

Set the grill to med. Set the fish on 2 large sheets of heavy-duty foil. Rub the Sambal Oelek inside and all over the fish. Season with salt. Stuff the fish with cilantro, basil, garlic, chiles, and lime slices. Wrap the foil around the fish and seal to form a packet. Grill, covered, over indirect heat for about 1 hour until an instant-read thermometer reads 135. Turn once. Carefully transfer the packet to a baking sheet, and let rest for about 5 mins. Open the packet and fillet the fish. Garnish with lime wedges. Serve with a limey Australian Riesling.

"Hope is a kite for the soul."  My thoughts are with Brenda today who - VERY sadly - is in Hospice.

Love,

MM