You HAVE to have this great Minnesnowta fish at least once while you are in this state, and this is my take for you, Joanne, since you liked it so much last night. Thanks for the rave reviews!!
3 walleye fillets
Plain Panko
Flour
One egg, slightly bean
Dill
Johnny's Garlic Seasoning
Grana Padano (Parmesan) cheese, finely grated
Veg. oil
Cast iron skillet
In three shallow bowls in this order place flour, egg, and Parmesan mixture. Dredge fillets through the flour on both side; shaking off excess. Lower into egg, making sure to saturate both side. Coat both evenly with the Panko mixture. Heat oil in cast iron skillet over med.-high heat. When hot, place fillets in pan (they should sizzle upon contact). Do not crowd. Cook, undisturbed til bottom is golden brown. Carefully turn, and continue cooking til the other side is done. Serve with my tartar sauce. See my blog entry on 4/4/12 for that recipe.
Bon Appetit!!
Love,
MM
Wednesday, February 5, 2014
Beef n' Biscuits Casserole
Some days a good ol' casserole is just the ticket:
(4-5 servings)
1&1/4 lb. ground beef
1/2 cup chopped sweet* white onion
1/4 cup diced mild green chiles or sweet* red* pepper
1 can (8 oz.) tomato sauce
2 t. chili powder
3/4 t. Johnny's Garlic Seasoning* or garlic salt
1 can (8 oz.) refrigerated buttermilk or country style biscuits
1&1/2 cups shredded Monterey Jack or Sharp* White* Cheddar
1/2 cup sour cream
1 egg, slightly beaten
Brown ground beef, onion, and chiles in frying pan; drain. Stir in tomato sauce, chili powder, and garlic salt. Simmer while preparing dough. Separate biscuit dough into 10 biscuits, pull each apart in 2 layers. Press 10 biscuit layers over bottom of ungreased 8 or 9" square baking pan. Combine 1/2 cup cheese (reserve remaining cheese for topping), sour cream and egg; mix well. Remove meat mixture from heat; stir in sour cream mixture; spoon over dough. Arrange remaining biscuit layers to top. Sprinkle with remaining cheese. Bake at 375 for 25-30 mins, or until golden brown.
Go out there today with a smile on your face!! And, have fun watching people's reactions!!
Love,
MM
(4-5 servings)
1&1/4 lb. ground beef
1/2 cup chopped sweet* white onion
1/4 cup diced mild green chiles or sweet* red* pepper
1 can (8 oz.) tomato sauce
2 t. chili powder
3/4 t. Johnny's Garlic Seasoning* or garlic salt
1 can (8 oz.) refrigerated buttermilk or country style biscuits
1&1/2 cups shredded Monterey Jack or Sharp* White* Cheddar
1/2 cup sour cream
1 egg, slightly beaten
Brown ground beef, onion, and chiles in frying pan; drain. Stir in tomato sauce, chili powder, and garlic salt. Simmer while preparing dough. Separate biscuit dough into 10 biscuits, pull each apart in 2 layers. Press 10 biscuit layers over bottom of ungreased 8 or 9" square baking pan. Combine 1/2 cup cheese (reserve remaining cheese for topping), sour cream and egg; mix well. Remove meat mixture from heat; stir in sour cream mixture; spoon over dough. Arrange remaining biscuit layers to top. Sprinkle with remaining cheese. Bake at 375 for 25-30 mins, or until golden brown.
Go out there today with a smile on your face!! And, have fun watching people's reactions!!
Love,
MM
Tuesday, February 4, 2014
Apple-Toffee Hand Pies
This one has YOUR name written all over it, Al:
(serves 12, and these can be frozen*)
2 cups finely chopped Gala or Rome apples (I would use Granny Smith*)
2 T toffee chips (if you can't find these in the baking aisle, crush toffee candy in a zip-lock bag
with a rolling pin)
1 T. sugar
1&1/2 t. lemon juice
1/2 t. ground cinnamon
1 (14.1 oz) package refrigerated pie dough, such as Pillsbury
Cooking spray
1 large egg, lightly beaten
2* T butter*, cut into 6 cubes each
Pinch of flour
3" round cookie cutter
Preheat oven to 375. Combine apple, toffee chips, sugar, lemon juice, and cinnamon in a medium bowl. Roll the pie dough out on a lightly floured surface into 2 12" circles. Using a 3" round cookie cutter, cut each dough portion into 12 rounds. discard any remaining dough scraps (or shake cinnamon and sugar on pieces, put on a baking sheet, and bake until golden brown* - as our mom's used to do for us!). Place dough rounds on a baking sheet coated with cooking spray. Brush half of the beaten egg over dough rounds. Spoon about 1 T. apple-toffee mixture onto each round, leaving a 1/2" border around edges of dough. Top each round with 1 piece of butter. Top pies with remaining 12 rounds of dough, press edges to seal with the tines of a fork*. Brush remaining half of beaten egg over each pie. Bake for 25 mins. or until golden brown. I like the idea of "walk around" hand held pies. But, if you are stationary, serve with a scoop of vanilla bean ice cream*.
"Knowledge and virtue, truth and grace,
These are the robes of richest dress."
Have FUN today!!
Love,
MM
(serves 12, and these can be frozen*)
2 cups finely chopped Gala or Rome apples (I would use Granny Smith*)
2 T toffee chips (if you can't find these in the baking aisle, crush toffee candy in a zip-lock bag
with a rolling pin)
1 T. sugar
1&1/2 t. lemon juice
1/2 t. ground cinnamon
1 (14.1 oz) package refrigerated pie dough, such as Pillsbury
Cooking spray
1 large egg, lightly beaten
2* T butter*, cut into 6 cubes each
Pinch of flour
3" round cookie cutter
Preheat oven to 375. Combine apple, toffee chips, sugar, lemon juice, and cinnamon in a medium bowl. Roll the pie dough out on a lightly floured surface into 2 12" circles. Using a 3" round cookie cutter, cut each dough portion into 12 rounds. discard any remaining dough scraps (or shake cinnamon and sugar on pieces, put on a baking sheet, and bake until golden brown* - as our mom's used to do for us!). Place dough rounds on a baking sheet coated with cooking spray. Brush half of the beaten egg over dough rounds. Spoon about 1 T. apple-toffee mixture onto each round, leaving a 1/2" border around edges of dough. Top each round with 1 piece of butter. Top pies with remaining 12 rounds of dough, press edges to seal with the tines of a fork*. Brush remaining half of beaten egg over each pie. Bake for 25 mins. or until golden brown. I like the idea of "walk around" hand held pies. But, if you are stationary, serve with a scoop of vanilla bean ice cream*.
"Knowledge and virtue, truth and grace,
These are the robes of richest dress."
Have FUN today!!
Love,
MM
Monday, February 3, 2014
Chicken Lo Mein with Mushrooms
This is (a day late - sorry, I got caught up in all the Superbowl hoopla) a holiday tradition of the Lunar New Year, and it is triple lucky: The noodles represent longevity, scallions = intelligence, and the mushrooms = prosperity. Kinda like eating black eyed peas on New Year's Day. Bon Chance to us all!!
(serves 3-4)
12 fresh Chinese round egg noodles
2 t. sesame oil
12 oz. skinless, boneless chicken thighs, sliced 1/4" thick
1 T. freshly* grated ginger
1 t. plus 1 T. rice wine or dry sherry
1 t. cornstarch
1 t. plus 1 T. Ponzu Citrus Sauce* or soy sauce
1 t. Kosher salt, divided
1/4 t. white pepper
2 T. peanut or veg. oil, divided
1/8*-1/4 t. red pepper flakes
3 cups thinly sliced Napa cabbage
4 oz. shitake or button mushrooms, sliced (about 2 cups)
1/2 cup finely shredded scallions
In a 3 qt. saucepan, bring 2 quarts water to a rolling boil over high heat. Add noodles. Return to a rolling boil and cook according to package directions until al dente. Drain noodles in a colander and rinse several times with cold water., shaking well to remove excess water. Return noodles to unwashed pan, add sesame oil, and toss until well combined. Combine chicken, ginger, 1 t. rice wine, cornstarch, 1 t. soy sauce, 1/4 t. salt and white pepper in a shallow bowl. Combine remaining 1 T. rice wine and 1 T. soy sauce in a small bowl. Heat wok (or 12" skillet) over high heat until a bead of water vaporizes within 1-2 seconds of contact. Swirl in 1 T. oil; add red pepper flakes. Using a metal spatula, stir-fry 10 seconds or until pepper flakes are fragrant. Push flakes to side of wok, add chicken mixture and spread evenly. Cook undisturbed 1 min., letting chicken sear. Stir-fry 30 seconds or more until chicken browns. Add cabbage and mushrooms and stir-fry 1 more min. or cabbage is just wilted. Transfer chicken and veggies to a plate, and keep warm. Swirl remaining 1 T. oil into wok. Add noodles and stir-fry 15 seconds. Swirl soy sauce-rice wine mixture into wok and add scallions and chicken mixture. Sprinkle with remaining 3/4 t. salt. Stir-fry 1-2 more mins. or until chicken is cooked through. Note: you can also used dried spaghetti if you can't find fresh Chinese round egg noodles, or Ramen noodles*.
Today, "May I be content with my own assignment: to do what leads to peace and edification."
Have FUN!!
Love,
MM
(serves 3-4)
12 fresh Chinese round egg noodles
2 t. sesame oil
12 oz. skinless, boneless chicken thighs, sliced 1/4" thick
1 T. freshly* grated ginger
1 t. plus 1 T. rice wine or dry sherry
1 t. cornstarch
1 t. plus 1 T. Ponzu Citrus Sauce* or soy sauce
1 t. Kosher salt, divided
1/4 t. white pepper
2 T. peanut or veg. oil, divided
1/8*-1/4 t. red pepper flakes
3 cups thinly sliced Napa cabbage
4 oz. shitake or button mushrooms, sliced (about 2 cups)
1/2 cup finely shredded scallions
In a 3 qt. saucepan, bring 2 quarts water to a rolling boil over high heat. Add noodles. Return to a rolling boil and cook according to package directions until al dente. Drain noodles in a colander and rinse several times with cold water., shaking well to remove excess water. Return noodles to unwashed pan, add sesame oil, and toss until well combined. Combine chicken, ginger, 1 t. rice wine, cornstarch, 1 t. soy sauce, 1/4 t. salt and white pepper in a shallow bowl. Combine remaining 1 T. rice wine and 1 T. soy sauce in a small bowl. Heat wok (or 12" skillet) over high heat until a bead of water vaporizes within 1-2 seconds of contact. Swirl in 1 T. oil; add red pepper flakes. Using a metal spatula, stir-fry 10 seconds or until pepper flakes are fragrant. Push flakes to side of wok, add chicken mixture and spread evenly. Cook undisturbed 1 min., letting chicken sear. Stir-fry 30 seconds or more until chicken browns. Add cabbage and mushrooms and stir-fry 1 more min. or cabbage is just wilted. Transfer chicken and veggies to a plate, and keep warm. Swirl remaining 1 T. oil into wok. Add noodles and stir-fry 15 seconds. Swirl soy sauce-rice wine mixture into wok and add scallions and chicken mixture. Sprinkle with remaining 3/4 t. salt. Stir-fry 1-2 more mins. or until chicken is cooked through. Note: you can also used dried spaghetti if you can't find fresh Chinese round egg noodles, or Ramen noodles*.
Today, "May I be content with my own assignment: to do what leads to peace and edification."
Have FUN!!
Love,
MM
Sunday, February 2, 2014
Ganache Frosted Walnut Brownie Bites
And, finally, the piece de resistance to this great day of munching:
(makes 32)
2 cups (12 oz.) milk* chocolate chips (use Ghiradelli*, if you can find them)
1 cup butter, cubed
1&1/3 cups sugar
4 eggs
2 t. vanilla
1 cup all-purpose flour
1 cup chopped walnuts
Ganache:
2 cups (12 oz. white* chocolate chips)
3/4 cup heavy whipping cream
Toasted coconut shreds*, if desired
In a microwave, melt chocolate chips and butter; whisk until smooth. Cool slightly. In a large bowl, beat sugar and eggs. Stir in vanilla and chocolate mixture. Gradually add flour; stir in walnuts. Fill miniature muffin cups with paper liners, and spoon in mixture til almost full. Bake at 350 for 20-23 mins. or until toothpick inserted in the center comes out clean. Cool for 5 mins. before removing from the pans to wire racks to cool completely. Place white chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool for 30 mins. or until ganache reaches a spreading consistency, stirring occasionally. Spread over Brownies, sprinkle on toasted coconut shreds (if you like), and serve with a big ol' SMILE!!
Enjoy the Superbowl!!!!!!!!!!
Love,
MM
(makes 32)
2 cups (12 oz.) milk* chocolate chips (use Ghiradelli*, if you can find them)
1 cup butter, cubed
1&1/3 cups sugar
4 eggs
2 t. vanilla
1 cup all-purpose flour
1 cup chopped walnuts
Ganache:
2 cups (12 oz. white* chocolate chips)
3/4 cup heavy whipping cream
Toasted coconut shreds*, if desired
In a microwave, melt chocolate chips and butter; whisk until smooth. Cool slightly. In a large bowl, beat sugar and eggs. Stir in vanilla and chocolate mixture. Gradually add flour; stir in walnuts. Fill miniature muffin cups with paper liners, and spoon in mixture til almost full. Bake at 350 for 20-23 mins. or until toothpick inserted in the center comes out clean. Cool for 5 mins. before removing from the pans to wire racks to cool completely. Place white chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool for 30 mins. or until ganache reaches a spreading consistency, stirring occasionally. Spread over Brownies, sprinkle on toasted coconut shreds (if you like), and serve with a big ol' SMILE!!
Enjoy the Superbowl!!!!!!!!!!
Love,
MM
Meat Lover's Snack Mix
This is a wild mix of salted meats, salted nuts, and hot sauce (serve with lots of water - wha wha wha):
(8 servings)
1&1/4 cups wasabi-coated green peas
3/4 cup salted peanuts
3 pepperoni-flavored meat snack sticks (1-1/2 oz. each), cut into bite-size pieces
2 oz. beef jerky, cut into bite-size pieces
1/2 cup ranch* flavored corn nus
1/2 cup Rice Chex
1/2 cup Multi Grain Cheerios
1/2 cup crunchy cheese puff snacks
2 T. finely chopped sun-dried tomatoes (not packed in oil)
1/3 cup canola oil
1&1/2 t. chili powder
1/1/2 t. onion powder
1/2 t. Tabasco* sauce
1/2 t. Ponzu Citrus Sauce* or soy sauce
1/4 t. seasoned salt (Johnny's*)
Combine the first nine ingredients in a large bowl. in a small bowl, whisk the oil, chili powder, onion powder, pepper sauce, soy sauce and seasoned salt. Drizzle over cereal mixture and toss to coat. Spread onto a greased 15x10x1" rimmed baking pan. Bake at 250 for 50 mins., stirring every 10 mins. Cool completely on a wire rack. Store in an air tight container.
Be TRUE today!
Love,
MM
(8 servings)
1&1/4 cups wasabi-coated green peas
3/4 cup salted peanuts
3 pepperoni-flavored meat snack sticks (1-1/2 oz. each), cut into bite-size pieces
2 oz. beef jerky, cut into bite-size pieces
1/2 cup ranch* flavored corn nus
1/2 cup Rice Chex
1/2 cup Multi Grain Cheerios
1/2 cup crunchy cheese puff snacks
2 T. finely chopped sun-dried tomatoes (not packed in oil)
1/3 cup canola oil
1&1/2 t. chili powder
1/1/2 t. onion powder
1/2 t. Tabasco* sauce
1/2 t. Ponzu Citrus Sauce* or soy sauce
1/4 t. seasoned salt (Johnny's*)
Combine the first nine ingredients in a large bowl. in a small bowl, whisk the oil, chili powder, onion powder, pepper sauce, soy sauce and seasoned salt. Drizzle over cereal mixture and toss to coat. Spread onto a greased 15x10x1" rimmed baking pan. Bake at 250 for 50 mins., stirring every 10 mins. Cool completely on a wire rack. Store in an air tight container.
Be TRUE today!
Love,
MM
Saturday, February 1, 2014
FIVE Cheese Spinach and Artichoke Dip
I will bet the ranch that they will ask you to make this again next time:
(16 servings)
1 jar (12 oz.) roasted sweet red pepper strips*
1 jar (6&1/2 oz.) marinated quartered artichoke hearts, drained*
1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
8 oz. FRESH mozzarella cheese, cubed
1&1/2 cups (6 oz.) shredded Asiago cheese
2 pkg. (3 0z. each) cream cheese with chives*
1 cup (4 oz.) crumbled feta
1/3 cup shredded provolone
1/3 cup minced fresh basil
1/4 cup finely chopped red onion
2 T. light* mayo
2 garlic cloves, minced
Cooking spray
Assorted crackers
Drain peppers, reserving 1 T. liquid; chop. Drain artichokes reserving 2 T. liquid; coarsely chop. In a 3 qt. slow cooker coated with cooking spray, combine spinach, cheeses, basil, onion, mayo., garlic, artichoke hears and peppers. Stir in reserved pepper and artichoke liquids. Cook on high 2 hours. Stir dip; cook 30-6- mins. longer. Stir before serving. Serve with a variety of crackers or a sliced baguette*.
"Can't we all just get along??"
Have FUN today!
Love,
MM
(16 servings)
1 jar (12 oz.) roasted sweet red pepper strips*
1 jar (6&1/2 oz.) marinated quartered artichoke hearts, drained*
1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
8 oz. FRESH mozzarella cheese, cubed
1&1/2 cups (6 oz.) shredded Asiago cheese
2 pkg. (3 0z. each) cream cheese with chives*
1 cup (4 oz.) crumbled feta
1/3 cup shredded provolone
1/3 cup minced fresh basil
1/4 cup finely chopped red onion
2 T. light* mayo
2 garlic cloves, minced
Cooking spray
Assorted crackers
Drain peppers, reserving 1 T. liquid; chop. Drain artichokes reserving 2 T. liquid; coarsely chop. In a 3 qt. slow cooker coated with cooking spray, combine spinach, cheeses, basil, onion, mayo., garlic, artichoke hears and peppers. Stir in reserved pepper and artichoke liquids. Cook on high 2 hours. Stir dip; cook 30-6- mins. longer. Stir before serving. Serve with a variety of crackers or a sliced baguette*.
"Can't we all just get along??"
Have FUN today!
Love,
MM
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