Avocado Pesto Pasta

I LOVE avocados and I LOVE pesto:
(makes 4-5 servings)

1 box whole grain* spaghetti or bocattini* (IF you can find it)
3-4 to 1 cup pesto (recipe to follow later today, I promise)
2 avocados, halved and pitted
Juice of 1/2 lemon
2 med. tomatoes, sliced
Lemon basil, chiffinaded (rolled up tightly like a cigar, then make cuts across close together - thin
     strands will unfurl)
Trader Joe's Balsamic Glaze*
Coarse sea salt*

Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, about 9 mins. Drain, reserving 1/2 cup of the cooking liquid. Put pesto in a large bowl. Scoop avocado flesh into bowl and mash avocado and lemon juice into pest. Toss spaghetti with pesto, adding some of the reserved cooking liquid if necessary to give it the desired consistency. Serve with sliced tomatoes topped with a couple of drops of the balsamic glaze, basil, and sea salt. Warm Garlic Parmesan Bread sticks to accompany!!

"Be strong and of good courage. Choose to chance the rapids, and Dare to dance the tide".

Love,

MM

Banana Beignets

OMGOSH!! Memories of savoring warm beignets in New Orleans with Al:
(makes about 3 dozen)

3/4 cup sugar
1/4 cup packed brown sugar
1&1/2 t. ground cinnamon
Beignets:
2 cups cake flour
3/4 cup sugar
2&1/2 t. baking powder
1/2 t. ground cinnamon
1 t. sea* salt
1 egg
1 cup mashed ripe bananas (about 3 medium)
1/2 cup whole milk
2 T. coconut* oil and more for deep-fat frying

In a small bowl, mix sugars and cinnamon until blended. In a large bowl, whisk the first five beignet ingredients. In another bowl, whisk egg, bananas, milk, and 2 T. coconut oil until blended. Add to flour mixture; stir just until moistened. In an electric skillet or deep fryer, heat oil to 375. Drop tablespoons of batter, a few at a time, into hot oil. Fry about 45-60 secs. on each side or until golden brown. Drain on paper towels Roll in sugar mixture, and serve warm with a cup of STRONG coffee!!

Be KIND today, and have FUN doing it!!

Love,

MM

Veggie Taco Bowls

This is what I am making for lunch today:
(8 servings)

2 T. EVOO
1/2 cup tiny* diced red onion
2 cups frozen sweet white* shoe peg* corn, thawed
2 cloves garlic, minced
1 can pinto beans, drained and rinsed well (you can also add gr. beef, turkey, or chicken*)
1/2 small sweet red pepper*, tiny diced
1 T. lime juice
1/4 t. sea* salt
1/4 t. freshly ground pepper
8 Old El Paso Stand 'N Stuff soft flour tortillas
Toppings:
Shredded iceberg lettuce
Avocado slices*
Pico de Galo*
4 shredded Mexican cheese blend
Sour cream

Heat oil in a skillet over med. heat. Add red onion, red pepper, and corn; cook 5 mins. Stir in garlic and beans. Cool until beans are warmed through, about 2 mins. Stir in lime juice, S&P
Spoon 1/2 cup of the corn bean mixture into each tortilla. Garnish with toppings. Serve with lime flavored tortilla chips and guacamole.

"Love one another" today, and have FUN!!!

Love,

MM

Cold Sesame-Almond Noodles

A great addition to picnic or outdoor concert fare:
(makes 8)

1 box whole grain linguine
1 small sweet red pepper, thinly sliced
1 cup shredded carrots
1 cup sliced Persian* cucumber
1/4 cup almond butter
1 t. light* olive oil
2 T. unseasoned* rice vinegar
1 T. honey
3/4 t. sea* salt
1/2 t. toasted* sesame oil
1/4 t. pepper
1/4 cup lime* basil, chiffinaded* (roll up the leaves like little cigars, and cut in thin strips*)
Sliced almonds
Crumbled feta* or goat cheese* (optional)
Lime circles*

Bring a large pot of salted water to a boil. Cook linguine according to package directions, about 10 mins. Drain and rinse under cold water until cool. Toss with sweet red pepper, carrots, and cucumber. In a separate bowl, whisk together almond butter and oil until smooth. Whisk in vinegar, honey, salt, sesame oil and pepper. Pour over linguine and mix well. Garnish with lime basil, feta, basil, almonds, and lime circles. Serve chilled or at room temp. (I like it best at room temp.)."

"Energy and time are precious, limited entities. Therefore, you need to use them wisely."

It's Saturday. Have FUN today!!!

Love,

MM

Crab and Corn Chowder

Wouldn't cha love to have a brimming bowl of this after a day at the beach:
(makes 4 servings)

1 T. EVOO
1/2 med. red onion, finely chopped
2 garlic cloves, minced or pressed
1/4 serrano pepper, minced (about 1 t.,; optional)
4 ears of white* corn, husked an kernels removed, cobs reserved
1 T. chili powder
1 t. ground cumin
1 t. sweet Hungarian paprika
3 cups low-sodium chicken or veg. broth
1 cup water
1/2 bunch fresh cilantro leaves (or parsley*), roughly chopped
8 oz. lump crab meat, picked over to remove any cartilage
Juice of 1 lime
3/4 t. coarse* sea* salt
Dill fronds

Heat a large pot over med, heat, Add oil, and once it's hot, add onion, garlic, serrano pepper and corn. Stir to combine, and cook for 203 mins., until onions become soft and translucent. Ass chili powder, cumin and paprika and stir to combine. Turn up heat to med.-high and ad chicken broth and 1 cup water, stirring to combine. Add reserved corncobs, bring to a simmer, and simmer for 12-15 mins. Remove corncobs. Carefully ladle 2 cups of the chowder with vegetables, into a blender and blend until smooth. (Be sure to hold down the blender's lid tightly with a towel; hot liquid will create steam pressure in blender). Add pureed chowder back to pot and stir to combine. Reduce heat to low and add cilantro, crab meat, lime juice, and salt. Stir gently and cook for 5 mins. Taste and adjust seasoning; adjust thickness by adding more water if needed. Ladle into bowls and top with dill fronds. Serve with Parmesan garlic bread sticks and a Caesar salad. Dine al Fresco tonight!!

Get a little nutty today. It will feel GOOD!!

Love,

MM

Mini Corn Dogs with Honey Mustard Sauce

Shazam!! Great for the kid in all of us:
(8 servings)

1&2/3 cups all-purpose flour
1/3 cup cornmeal
3 t. baking powder
1/2* t. sea* salt
3 T. cold butter
1 T. shortening
1 egg
3/4 cup 2% milk
24 miniature hot dogs (L'll Smokies*, or turkey dogs*)
Honey Mustard Sauce:
1/3 cup honey
1/3 cup prepared (yellow*) mustard
1 T. molasses

In a large bowl, combine the first four ingredients. Cut in butter and shortening until mixture resembles coarse crumbs. Beat egg and milk; stir into dry ingredients until a soft dough forms. Turn onto a lightly floured surface; knead 6-8 times or until smooth. Roll out to 1/4" thickness. Cut with a 2&1/4" biscuit cutter. Fold each dough circle over a hot dog and press edges to seal (dough will be sticky). Place on greased baking sheets. Bake at 450 for 10-12 mins. or until golden brown. In a small bowl, combine the sauce ingredients. Serve on the side with Lay's Original Potato Chips and a zesty dill pickle spear. It'll bring back memories of the fair!!

"Life is not a race, but rather a journey with each step to be savored along the way."

Have FUN today. GO SEAHAWKS!!!!

Love,

MM

P.S.

Forgot to give you the date that MM's Salad Shrimp Cocktail appeared - July 7, 2013.