Chocolate-Pecan Shortbread Bars

That's what I'm talking about, but again, don't go see your cardiologist after savoring these:
(makes 32 bars)

Shortbread:
2 sticks butter*, softened
1/2 cup confectioner's sugar
2 cups all-purpose flour
1/4 t. fine sea salt

Topping:
3 sticks butter*
3/4 cup dark brown sugar
1/4 light syrup
8 oz. milk* chocolate, finely chopped
2 T. heavy cream
4 large eggs, beaten
3 cups pecan halves, chopped (10 oz.)
Flaky sea salt

Make the shortbread: Preheat the oven to 350, and line a 12x17" baking pan with foil, allowing it to extend 1/2" over the edge on all sides. Spray the foil with coconut oil spray (love this stuff!!). In a standing electric mixer or food processor, beat the butter with the sugar, flour, and salt until a soft dough forms. Transfer the dough to the prepared pan and, using a flat-bottomed glass, press the dough into an even layer. Put it in the freezer for about 10 mins. until firm. Bake the shortbread in the center of the oven for 20 mins. until lightly golden.

Meanwhile, make the topping: In a saucepan, combine the butter, brown sugar, corn syrup, chocolate, and cream, and cook over low heat just until melted and smooth. Remove from the heat, and let cool slightly. Whisk in the eggs, then fold in the pecans. Spread the topping over the shortbread crust and sprinkle lightly with sea salt. Bake the shortbread bar for about 25 mins. until topping it set. Let cool to room temp., then refrigerate until firm. Using the foil, carefully lift the bar out of the pan; discard the foil. Cut into 32 triangles, and serve with your fav. hot bev. or a ice cold glass of milk.

"Laughter and compassion are two vital building blocks of friendship, but loyalty is the cement that seals the bond."

Have FUN today!!

Love,

MM

Spicy Crab Bisque

Decadent with a kick - no apologies:
(12 servings)

4 T. butter*
1 small sweet* white onion, finely chopped
6 celery ribs, finely chopped
6 scallions, thinly sliced
2 bay leaves
1/4 cup all-purpose flour
5 cups low-sodium chicken broth
2 bay leaves
1/4 cup all-purpose flour
2 T. Mashed Roasted Garlic (recipe to follow)
3 cups whole milk
2 T. dry sherry
1 T. balsamic* ketchup
1 t. tomato paste
1/4 t. smoked paprika
1/8 t. cayenne pepper
Pinch of ground cloves
Pinch of ground mace
Pinch of freshly grated nutmeg
1 cup heavy cream
1/2-1T. Tabasco sauce
Kosher* salt and freshly ground pepper
2 lbs. jumbo lump crab or Dungeness crab meat, picked over for shell bits*
Oyster crackers for serving
Lemon wedges*

In a large soup pot, melt the butter. Add the onion, celery, scallions, and bay leaves and cook over moderate heat until softened, 5 mins. Stir in the flour and cook, stirring for 2 mins. Gradually whisk in the chicken broth and bring to a boil. Simmer, stirring occasionally, until the broth is thickened and the veggies are very tender, 15 mins. Add the roasted garlic and milk; bring to a simmer. Stir in the sherry, ketchup, tomato paste, paprika, cayenne, cloves, mace, nutmeg, cream and Tabasco and bring to a simmer. Season with S&P, then add the crab, simmer until hot. Discard the bay leaves. Serve the bisque with oyster crackers and a lemon wedge.

Mashed Roasted Garlic:
2 large heads of garlic, halved horizontally
1 t. EVOO
Kosher* salt and freshly ground pepper

Preheat oven to 300. Arrange the garlic cut side up on a sheet of foil and drizzle with olive oil. Season with S&P, and wrap up in foil. Roast the garlic for about 1 hour, until very soft. Let cool, then squeeze the garlic cloves out of their skins and mash. You can make this ahead: store in a jar, covered with oil, in the fridge for up to a week.

Grow "Duck Feathers" today (so stuff will just roll off your back).

And, have FUN!!

Love,

MM

Reuben Braids

K, here's some GREAT game watching grub:
(makes 2 loaves - 8 servings each)

6 oz cooked corn beef brisket, chopped (about 1 cup)
1&1/2 cups (6 oz.) shredded Aged* Swiss cheese
3/4 cup sauerkraut, rinsed and well drained
1 small sweet* white onion, chopped
3 T. Thousand Island dressing
1 T. Dijon mustard
1/2 t. dill weed
2 pkg. (8 oz. each) refrigerated crescent rolls
1 egg white, lightly beaten
1 T. caraway* seeds (you can use sesame seeds, if you prefer)

In a large bowl, combine the first seven ingredients. Unroll one tube of crescent dough onto an ungreased baking sheet; seal seams and perforations with your fingers. Spread half of corned beef filling down center of rectangle. On each long side, cut 1" wide strips to within 1" of filling. Starting at one end, fold alternating strips at an angle across filling; seal ends. Repeat with remaining crescent dough and filling. Brush egg white over braids; sprinkle with caraway seeds. Bake at 375 for 25-30 mins. or until golden brown. Cool on wire racks for 5 mins. before cutting into slices. FREEZE OPTION: Freeze cooled unsliced loaf in heavy-duty foil. To use, remove from freezer 30 before reheating. Remove from foil and reheat loaf on a greased baking sheet in a preheated 325 oven until heated through.

"Your thoughts have the power to lift you up or bring you down, so you should guard your thoughts very carefully. Either you control your thoughts, or they most certainly will control you."

Have FUN today!

Love,

MM

Hilo Franks

The tangy apricot sauce is great for glazing duck or pork roast, too:
(serves 8-10)

1 cup apricot preserves
1/2 8 oz. can (1/2 cup) seasoned tomato sauce
1/3 cup red wine* vinegar
1/4 cup cooking sherry
2 T. Ponzu Citrus Sauce* (or low sodium soy sauce)
2 T. honey
1 T. canola oil or veg. oil
1 t. Kosher salt
1 t. grated fresh ginger root
2 lbs. frankfurters (get ones with no nitrates or 'trites*)
1 No. 2 can pineapple slices, drained

For the sauce: Combine first 9 ingredients. Score the frankfurters on the bias, and grill or broil slowly, turning and basting often with the sauce, till hot through and glazed. Last few minutes, grill or broil pineapple ring. Brush with basting sauce, grill, turn, brush with glaze again. Heat remaining sauce to pass with franks.

"Don't worry about skills you don't have. Don't covet strengths other do have. Just extract YOUR uniqueness."

Have FUN - it's FRIDAY!! Yay.

Love,

MM

Roasted Cauliflower in Red Wine Vinaigrette

I saw this in Prevention mag., and think it sounds really good -I LOVE cauliflower!! :
(serves 4)

1&1/2 T. red wine vinegar (or you can use sherry or sherry vinegar)
1 t. minced garlic
1&1/2 t. Dijon whole grain* mustard
1&1/2 T. EVOO plus 1 T., divided
3 T. chopped parsley
2 T. chopped capers
5 cups cauliflower florets

Whisk together vinegar, mustard, and garlic. Whisk in 1&1/2 T. olive oil in a steady stream*. Stir in parsley and capers. In a large bowl, toss florets with 1 T. oil, and spread out in a single layer on a sheet pan. Roast in 450 oven for about 22 minutes or until golden brown. toss with vinaigrette.

"No matter how little we can change about our circumstances, we always have a choice about our attitude toward the situation."

Have FUN today!!

Love,

MM

Lotus Root Salad AND Burmese Potato Salad

A couple to float your boat:

Lotus Root Salad:

Ingredients:
1 lb. Lotus root, peeled and sliced thin- 1/8" (Asian markets)
2 cups water
1 t. rice wine* vinegar
2 green onions, cup on the bias
1 T. sesame seeds, toasted

Marinade:

1 T. Tarmari* sauce (dark soy sauce)
4 T. Ponzu Citrus* Sauce
1 T. seasoned* rice wine vinegar
1&1/2 T. Sugar in the Raw*
4 sliced pickled ginger

Slice lotus root and blanch in boiling water for 15-20 seconds. Drain and soak in vinegar/water solution. Combine the marinade ingredients in a medium bowl. Drain and discard vinegar water and place lotus root slices in marinade for one hour at room temp. or overnight in fridge, tossing occasionally to coat. Arrange lotus root on a platter, and garnish with onions and sesame seeds.

Burmese Potato Salad:

Dressing:

4 T. light* EVOO (use the oil that you fried the shallots in below)
4 T. Tamarind juice
1/2 t. shrimp paste
3 T. fish sauce
1 T. sesame seeds, tasted and pounded

Salad:

1 lb. Yukon gold potatoes
2 oz. sweet* white onion, chopped
2 green chiles, seeded and finely minced
1 T. shallots, fried in 4 T. light EVOO
1/2 cup lemon* mint, roughly chopped
2 slice apple wood smoked peppered* bacon, cooked and minced

Prepare dressing in jar with lid, and shake. Steam or boil potatoes until tender and let cool slightly. Peel and cube potatoes while they're still warm. Toss with dressing and all other ingredients. Serve immediately as part of a multi course event!!

Be kind today, and have FUN doing it!!

Love,

MM

A Variation of MM's Smoked Chicken Salad

This is an combo. of a couple of recipes (one mine, and one from the ingredients of a Costco Chicken salad I like):

1 lb. shredded rotisserie chicken (or, I did a "Beer Can" chicken over the weekend - DELISH)
1/2 cup lite mayo.
1/2 cup plain Greek yogurt (you can adjust both of those amts. if you prefer your salad "wetter")
A splash of cider vinegar
Sea Salt and Black Pepper Seasoned Roasted Almonds (I found these at Safeway - produce dept.)
A big handful (or more - your taste) dried cherries
2 green onions, chopped
1 celery stalk, finely chopped
1/2-1 t. poppy seed
Freshly ground pepper
A few drops of Liquid Smoke (start with a few, then add more to your liking)

Mix and chill. I made this Sunday. YUMOLA!!!

"The things we think are the things that feed our souls. If we think on pure and lovely things, we shall grow pure and lovely like them; and the converse is equally true."

Have FUN today!!

Love,

MM