Another YUMMY seafood salad to try:
(serves 4)
4 slices whole seed bread
4 large hard-cooked eggs
1/4 cup light mayo. (or plain Greek yogurt*)
3 T. fresh* lemon juice
2 T. EVOO
1 clove of garlic, minced*
1/4 t. each sea* salt and freshly* ground pepper
3 small hearts of romaine lettuce, chopped
3 med. carrots, thinly sliced into half moons
1/2 cup blanched almonds, chopped
1/2 cup fresh lemon* basil leaves, torn
1/2 cup SHAVED Parmesan cheese
4 oz. smoked salmon, torn into strips
Dried dill*
4 dill fronds*
Thin lemon slices*
Toast bread very well; let cool. Cut into 1/2" chunks. Peel and slice eggs. In a large bowl, whisk together mayo., lemon juice, oil, garlic, and S&P. Add lettuce, croutons, carrots, almonds, and basil; toss until well coated. Divide among 4 plates. Top each with shaved Parm, sliced eggs, and salmon (sprinkle salmon with dried dill). Garnish plates with a dill frond and a twisted lemon slice. This one is def. al fresco material!!
"Ask, and you will receive!"
Have FUN today.
Love,
MM
Tuesday, August 20, 2013
Monday, August 19, 2013
MM's Stuffed Turkey Meatloaf
BONUS!! This is what I made up last night (Editor's note - DELISH!!!);
1 lb. ground turkey
1 egg
1/4 red onion, tiny dice
1/3 cup plain Greek yogurt
1/3 cup plain Panko bread crumbs
Three drops Liquid Smoke
A couple of dashes of Worcestershire
Thyme leaves
Fresh sage leaves
1 red and 1 orange mini sweet red peppers, roasted, peeled, seeds removed, and cut into strips
3 large crimini mushrooms, de-stemmed and sliced
Fresh spinach leaves
Grilled marinated artichoke quarters, drained
Italian shredded 3 cheese blend
Mrs. Dash's Lemon Pepper
Johnny's Garlic Spread Dry Seasoning
Freshly ground pepper
Kosher salt
In a large mixing bowl, crack the egg and beat lightly with a fork. Add turkey, onion, yogurt, Liquid Smoke, Worcestershire, thyme, and Panko. Stir together well. Divide in half; pat down half in the bottom of a meatloaf pan. Making two horizontal rows, layer artichokes, peppers, spinach (sprinkle with Lemon Pepper), and mushrooms. Top with lots of the shredded cheese. Carefully place the rest of the turkey mixture on top, and spread. Using the back of a wooden spoon, press edges together to seal. Grind pepper on top and sprinkle with Kosher salt, and Johnny's. Bake at 350 about an hour. Let rest for 10 mins. before slicing. Serve with lemon pepper orzo.
Carpe Diem!!!
Love,
MM
1 lb. ground turkey
1 egg
1/4 red onion, tiny dice
1/3 cup plain Greek yogurt
1/3 cup plain Panko bread crumbs
Three drops Liquid Smoke
A couple of dashes of Worcestershire
Thyme leaves
Fresh sage leaves
1 red and 1 orange mini sweet red peppers, roasted, peeled, seeds removed, and cut into strips
3 large crimini mushrooms, de-stemmed and sliced
Fresh spinach leaves
Grilled marinated artichoke quarters, drained
Italian shredded 3 cheese blend
Mrs. Dash's Lemon Pepper
Johnny's Garlic Spread Dry Seasoning
Freshly ground pepper
Kosher salt
In a large mixing bowl, crack the egg and beat lightly with a fork. Add turkey, onion, yogurt, Liquid Smoke, Worcestershire, thyme, and Panko. Stir together well. Divide in half; pat down half in the bottom of a meatloaf pan. Making two horizontal rows, layer artichokes, peppers, spinach (sprinkle with Lemon Pepper), and mushrooms. Top with lots of the shredded cheese. Carefully place the rest of the turkey mixture on top, and spread. Using the back of a wooden spoon, press edges together to seal. Grind pepper on top and sprinkle with Kosher salt, and Johnny's. Bake at 350 about an hour. Let rest for 10 mins. before slicing. Serve with lemon pepper orzo.
Carpe Diem!!!
Love,
MM
Grilled Halibut Salad Nicoise
This one's for YOU, Sue V:
(6 servings)
Vinaigrette:
1 med. clove garlic
1/4 t. sea* salt
5 T. EVOO
6 T fresh orange juice, plus more to taste
1/4 cup white wine, red wine or champagne* vinegar
1 T. Dijon mustard
Salad:
1&1/2 lbs. red potatoes (5-6 med.), scrubbed and halved
1&1/4 lbs. haricot verts*, trimmed
Juice of 1 large lemon
2 T EVOO
1/2 t. coarse sea salt*, divided
1 lb. halibut or striped bass
1/4 t. coarsely ground pepper, plus more to taste
1 large head Boston lettuce
1&1/2 cups grape tomatoes
3 hard-boiled eggs, peeled and cut into wedges
1/4 cup sliced pitted black nicoise or Kalamata olives
1/4 cup finely chopped fresh parsley
Paprika
Lemon crowns*
To prepare vinaigrette: Peel the garlic and smash with the side of a chef's knife. Using a fork, mash the garlic with 1/4 t. salt in a small bowl to form a coarse paste. Whisk in 5 T. oil. Add orange juice, vinegar, and mustard; whisk until well blended. Taste and whisk in up to 4 T. more juice to mellow the flavor; season with more salt, if desired. Set aside at room temp. To prepare salad: Bring 1" of water to a boil in a large saucepan fitted with a steam basket. Add potatoes; cook until tender, 10-15 mins. Remove to a cutting board. When cool enough to handle, slice and place in a shallow bowl. Drizzle with 1/3 cup vinaigrette; set aside. Add beans to the steamer basket; cook until bright green and just tender, 4-6 mins. Rinse in a colander with cold water until cool. Drain well. Place in a med. bowl, and toss with 2 T. vinaigrette. Combine lemon juice, 2 T. oil and 1/4 t. slat in a sturdy sealable plastic bag; shake until the salt dissolves. Add fish and marinate for up to 20 mins. while you fire up the grill. Pre-heat it at med. high for 10 mins., then reduce heat to med. (if using charcoal, wait til the flames die down, and you have bright red coals). Drain the fish, and pat dry with paper towels. Season with S&P. Oil the grill rack. Grill the fish, turning once, until browned and just cooked through, 4-5 mins. per side for halibut; 3-4 mins. per side for sea bass. Arrange lettuce leaves on a large serving platter. Arrange the fish (whole or flaked into large chunks), potatoes, green beans and tomatoes on top. drizzle with the remaining vinaigrette. Garnish with eggs (sprinkled with paprika), olives, parsley, pepper to taste and lemon crowns. Serve with garlic/Parmesan bread sticks.
Whew, that was a LOOOONG one.
"Anything you pay attention to grows".
Have FUN today!!!!!!
Love,
MM
(6 servings)
Vinaigrette:
1 med. clove garlic
1/4 t. sea* salt
5 T. EVOO
6 T fresh orange juice, plus more to taste
1/4 cup white wine, red wine or champagne* vinegar
1 T. Dijon mustard
Salad:
1&1/2 lbs. red potatoes (5-6 med.), scrubbed and halved
1&1/4 lbs. haricot verts*, trimmed
Juice of 1 large lemon
2 T EVOO
1/2 t. coarse sea salt*, divided
1 lb. halibut or striped bass
1/4 t. coarsely ground pepper, plus more to taste
1 large head Boston lettuce
1&1/2 cups grape tomatoes
3 hard-boiled eggs, peeled and cut into wedges
1/4 cup sliced pitted black nicoise or Kalamata olives
1/4 cup finely chopped fresh parsley
Paprika
Lemon crowns*
To prepare vinaigrette: Peel the garlic and smash with the side of a chef's knife. Using a fork, mash the garlic with 1/4 t. salt in a small bowl to form a coarse paste. Whisk in 5 T. oil. Add orange juice, vinegar, and mustard; whisk until well blended. Taste and whisk in up to 4 T. more juice to mellow the flavor; season with more salt, if desired. Set aside at room temp. To prepare salad: Bring 1" of water to a boil in a large saucepan fitted with a steam basket. Add potatoes; cook until tender, 10-15 mins. Remove to a cutting board. When cool enough to handle, slice and place in a shallow bowl. Drizzle with 1/3 cup vinaigrette; set aside. Add beans to the steamer basket; cook until bright green and just tender, 4-6 mins. Rinse in a colander with cold water until cool. Drain well. Place in a med. bowl, and toss with 2 T. vinaigrette. Combine lemon juice, 2 T. oil and 1/4 t. slat in a sturdy sealable plastic bag; shake until the salt dissolves. Add fish and marinate for up to 20 mins. while you fire up the grill. Pre-heat it at med. high for 10 mins., then reduce heat to med. (if using charcoal, wait til the flames die down, and you have bright red coals). Drain the fish, and pat dry with paper towels. Season with S&P. Oil the grill rack. Grill the fish, turning once, until browned and just cooked through, 4-5 mins. per side for halibut; 3-4 mins. per side for sea bass. Arrange lettuce leaves on a large serving platter. Arrange the fish (whole or flaked into large chunks), potatoes, green beans and tomatoes on top. drizzle with the remaining vinaigrette. Garnish with eggs (sprinkled with paprika), olives, parsley, pepper to taste and lemon crowns. Serve with garlic/Parmesan bread sticks.
Whew, that was a LOOOONG one.
"Anything you pay attention to grows".
Have FUN today!!!!!!
Love,
MM
Sunday, August 18, 2013
Fresh Garden Salsa
Capitalize on the bounty of your "farm":
(28 servings)
4-5 medium tomatoes, chopped
1 medium sweet* white onion, chopped
1 medium sweet red* bell pepper, chopped
2 jalapeno peppers, seeded and chopped
2-3 T. chopped pimiento-stuffed green olives
2 T. minced fresh lemon* basil
2 T. minced fresh parsley
1 can (8 oz.) tomato sauce
2 T. EVOO
4 T. fresh lime juice
1&1/2 t. garlic salt
1/2 t. freshly* ground pepper
White* corn tortilla strips or Tostitos Scoops*
In a large bowl, combine the first seven ingredients. In another bowl, combine the tomato sauce, oil, lime juice, garlic salt and pepper. Pour over veg. mixture; toss to coat. Cover and refrigerate until serving. Serve with chips.
IF you are 100% certain that you are right, then, and ONLY then can you say (with absolute assurity), "End of discussion. There is no debate!" Do this next time..............................
Have FUN, and SAVOR every moment today.
Love,
MM
(28 servings)
4-5 medium tomatoes, chopped
1 medium sweet* white onion, chopped
1 medium sweet red* bell pepper, chopped
2 jalapeno peppers, seeded and chopped
2-3 T. chopped pimiento-stuffed green olives
2 T. minced fresh lemon* basil
2 T. minced fresh parsley
1 can (8 oz.) tomato sauce
2 T. EVOO
4 T. fresh lime juice
1&1/2 t. garlic salt
1/2 t. freshly* ground pepper
White* corn tortilla strips or Tostitos Scoops*
In a large bowl, combine the first seven ingredients. In another bowl, combine the tomato sauce, oil, lime juice, garlic salt and pepper. Pour over veg. mixture; toss to coat. Cover and refrigerate until serving. Serve with chips.
IF you are 100% certain that you are right, then, and ONLY then can you say (with absolute assurity), "End of discussion. There is no debate!" Do this next time..............................
Have FUN, and SAVOR every moment today.
Love,
MM
Thursday, August 15, 2013
Mojito Pulled Pork (or chicken or turkey)
Fork tender and perfect for game days. And, OH, the heavenly aroma:
(16 servings)
1 boneless pork shoulder roast (4-5 lbs.)
2 t. sea* salt
2 t. dried oregano
2 t. each ground cumin, smoked paprika*, and freshly* ground pepper
1 bunch fresh cilantro, divided
2 med. sweet* white onions, halved and sliced
1/4 -1/2* cup canned mild roasted and chopped green chiles
4 cloves of garlic, minced
2 cans (14&1/2 oz. each) reduced-sodium chicken broth
2/3 cup fresh* orange juice
1/2 cup fresh* lime juice
16 pretzel* buns split, or warm flour tortillas*
Stubbs Barbeque Sauce*
Cut roast in half. Combine the salt, oregano, cumin, paprika, and pepper; rub over pork - pressing in*. Place in a 4-5 qt. slow cooker. Mince cilantro to measure 1/4 cup; set aside. Trim remaining cilantro, discarding stems. Add the whole cilantro leaves, onions, chiles, and garlic to the slow cooker. Combine the broth, orange and lime juices; pour over roast. Cover and cook on low for 7-9 hours, or until meat is tender. Remove roast; cool slightly. Skim fat from cooking juices; set aside 3 cups of juice. Discard remaining. Shred pork with 2 forks, and return to slow cooker. Stir in minced cilantro and reserved cooking juices; heat through. Spoon 1/2 cup meat onto each bun. Serve with cole slaw, dill pickle spears, and warm bbq sauce*.
"Don't sit on the shoreline and say you're satisfied."
Have FUN today!!!!!
Love,
MM
(16 servings)
1 boneless pork shoulder roast (4-5 lbs.)
2 t. sea* salt
2 t. dried oregano
2 t. each ground cumin, smoked paprika*, and freshly* ground pepper
1 bunch fresh cilantro, divided
2 med. sweet* white onions, halved and sliced
1/4 -1/2* cup canned mild roasted and chopped green chiles
4 cloves of garlic, minced
2 cans (14&1/2 oz. each) reduced-sodium chicken broth
2/3 cup fresh* orange juice
1/2 cup fresh* lime juice
16 pretzel* buns split, or warm flour tortillas*
Stubbs Barbeque Sauce*
Cut roast in half. Combine the salt, oregano, cumin, paprika, and pepper; rub over pork - pressing in*. Place in a 4-5 qt. slow cooker. Mince cilantro to measure 1/4 cup; set aside. Trim remaining cilantro, discarding stems. Add the whole cilantro leaves, onions, chiles, and garlic to the slow cooker. Combine the broth, orange and lime juices; pour over roast. Cover and cook on low for 7-9 hours, or until meat is tender. Remove roast; cool slightly. Skim fat from cooking juices; set aside 3 cups of juice. Discard remaining. Shred pork with 2 forks, and return to slow cooker. Stir in minced cilantro and reserved cooking juices; heat through. Spoon 1/2 cup meat onto each bun. Serve with cole slaw, dill pickle spears, and warm bbq sauce*.
"Don't sit on the shoreline and say you're satisfied."
Have FUN today!!!!!
Love,
MM
Wednesday, August 14, 2013
No Oven Pizzas
Perfect for hot days when you don't want to have your oven heat up the kitchen or camping trips:
(makes 4 individual pizzas)
1 lb. refrigerated pizza dough or thawed frozen dough (you can also use Naan flat bread)
Flour, for dusting
Med. coarse cornmeal*
1/4 cup EVOO
1 cup tomato sauce (or garlic Alfredo*)
8 oz. shredded mozzarella (about 2 cups)
A small red onion, cut in thin strips
1 roasted red pepper*, cut in thin strips
Arugula
Fresh basil* (chiffinaded)
Of course, you can add anything else you want.........................
Cast Iron Skillet
Quarter to dough, and shape into balls. Place on a lightly floured surface, cover with a kitchen towel, and let stand at room temp. for 30 mins. Heat a med. cast iron skillet over med. for 10 mins. (make sure you have a lid or foil*). Flatten 1 piece of dough, then stretch into an 8" round. Sprinkle cornmeal on a large flat plate. press bottom of round into it. Add 1 T. oil to skillet, tilting to coat. Carefully lay the dough in the bottom of the pan and cook for 1&1/2 mins. Using a metal spatula, flip the dough, then cover and cook until the bottom is lightly brown, about 3 mins. Turn the dough again, and, working quickly, spread 1/4 cup of the sauce on top. Sprinkle with 1/2 cup cheese, top with some of the onions and red pepper, then cover and cook until cheese melts, about 1 min. longer. Transfer to a cutting board and top with some arugula. Repeat with remaining ingredients.
"We either make ourselves miserable, or we make ourselves strong. The amount of work is the same."
Have FUN today.
Love,
MM
(makes 4 individual pizzas)
1 lb. refrigerated pizza dough or thawed frozen dough (you can also use Naan flat bread)
Flour, for dusting
Med. coarse cornmeal*
1/4 cup EVOO
1 cup tomato sauce (or garlic Alfredo*)
8 oz. shredded mozzarella (about 2 cups)
A small red onion, cut in thin strips
1 roasted red pepper*, cut in thin strips
Arugula
Fresh basil* (chiffinaded)
Of course, you can add anything else you want.........................
Cast Iron Skillet
Quarter to dough, and shape into balls. Place on a lightly floured surface, cover with a kitchen towel, and let stand at room temp. for 30 mins. Heat a med. cast iron skillet over med. for 10 mins. (make sure you have a lid or foil*). Flatten 1 piece of dough, then stretch into an 8" round. Sprinkle cornmeal on a large flat plate. press bottom of round into it. Add 1 T. oil to skillet, tilting to coat. Carefully lay the dough in the bottom of the pan and cook for 1&1/2 mins. Using a metal spatula, flip the dough, then cover and cook until the bottom is lightly brown, about 3 mins. Turn the dough again, and, working quickly, spread 1/4 cup of the sauce on top. Sprinkle with 1/2 cup cheese, top with some of the onions and red pepper, then cover and cook until cheese melts, about 1 min. longer. Transfer to a cutting board and top with some arugula. Repeat with remaining ingredients.
"We either make ourselves miserable, or we make ourselves strong. The amount of work is the same."
Have FUN today.
Love,
MM
Tuesday, August 13, 2013
Pesto
Here ya go, as promised:
1 cup walnuts, toasted* (or pine nuts - expensive, but so worth it!!)
4 garlic cloves
Grated zest of a lemon
2 T. fresh lemon juice
1/8 t. cayenne pepper
2 cups packed fresh lemon* bail leaves
1 cup grated Parmesan
1 t. coarse* sea* salt
1/2 t. freshly ground pepper
1/2 cup EVOO, plus more if needed
In the bowl of a food processor, combine walnuts, garlic, lemon zest, lemon juice, cayenne, basil, Parmesan, S&P, and pulse until well blended. With processor running, stream in olive oil until smooth, about 1 min. If pesto is too thick, add more oil or some water. Transfer pesto to an airtight container, and place a layer of plastic wrap on top of pesto to help prevent browning. Seal container and store in the fridge for up to a week. Spread on a pizza crust, add roasted red pepper strips, feta, marinated artichoke quarters,and kalamatas = YUMOLA!!!
A special THANK YOU today to Health Point of Redmond. You guys all ROCK!!!! Especially Dr. Simmons, Rosemary, and the really nice receptionist - whose name I don't know.
Love,
MM
1 cup walnuts, toasted* (or pine nuts - expensive, but so worth it!!)
4 garlic cloves
Grated zest of a lemon
2 T. fresh lemon juice
1/8 t. cayenne pepper
2 cups packed fresh lemon* bail leaves
1 cup grated Parmesan
1 t. coarse* sea* salt
1/2 t. freshly ground pepper
1/2 cup EVOO, plus more if needed
In the bowl of a food processor, combine walnuts, garlic, lemon zest, lemon juice, cayenne, basil, Parmesan, S&P, and pulse until well blended. With processor running, stream in olive oil until smooth, about 1 min. If pesto is too thick, add more oil or some water. Transfer pesto to an airtight container, and place a layer of plastic wrap on top of pesto to help prevent browning. Seal container and store in the fridge for up to a week. Spread on a pizza crust, add roasted red pepper strips, feta, marinated artichoke quarters,and kalamatas = YUMOLA!!!
A special THANK YOU today to Health Point of Redmond. You guys all ROCK!!!! Especially Dr. Simmons, Rosemary, and the really nice receptionist - whose name I don't know.
Love,
MM
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