"Gunfighter Eggs" Casserole

This'll get you going:

1-2* cans mild chopped green chiles
2 eggs per person, whisked well*
1 lb. chorizo* sausage (adjust this amt. depending on no. of people)
3/4-1* cup shredded pepper Jack cheese
Sliced Roma* tomatoes, sliced

Grease casserole dish. Cook chorizo, breaking into crumbles, and drain well. Spread green chiles on bottom of dish. Top with chorizo, pour egg mixture over all. Top with cheese and tomato slices. Bake for 40 mins. at 350. Serve with fresh cut fruit*, and toasted sour dough English muffins*.

Jump for Joy today!!!!!!

Happy Friday.

Love,

MM

Crock Pot Lemon Chicken with White Beans*

This is what I am making for dinner:
(serves 4 -  maybe I will share with my peeps!)

2 sweet* onions, diced
1 can small white beans*, drained and rinsed well*
1 lb. boneless skinless chicken thighs* or breast tenderloins
4 cloves of garlic, minced
3/4 t. Kosher salt
1&1/2 t. Italian seasoning
2 T. butter*, cut into pieces
Juice from 1 lemon
Fresh parsley

Place onions, garlic, and beans in the bottom of the crock pot. Top with chicken. Sprinkle with salt and Italian seasoning. evenly top with butter pieces. Squeeze lemon over all, cover, and cook on high for 3-4 hours or 7-8 on low til chicken is done. Sprinkle with parsley and additional lemon juice, if desired.

"Forget your complaint, and put a smile on your face today!"

Love,

MM

Editor's note: this was really good!! I also added a splash of white wine, shook on some crystallized lemon, and threw in some sliced mushrooms.

Colorful Quinoa Salad

Almost too pretty to eat:
(makes 8 servings)

Salad:
2 cups low sodium* chicken broth (or water)
1 cup quinoa, rinsed
2 cups baby spinach, stems removed, and thinly sliced
1 cup grape tomatoes, halved
1 med. English* cucumber, peeled, seeded, and chopped
1 med. sweet orange pepper, chopped
1 med. sweet yellow pepper, chopped
2 green onions, chopped

Dressing:
3 T. fresh* lime juice
2 T. EVOO
4 t. honey
1 T. grated lime peel
2 t. minced fresh ginger root
1/4 t. Kosher salt

In a large saucepan, bring chicken broth to a boil. Add quinoa. Reduce heat to low, cover, and simmer 12-15 mins. or until liquid is absorbed. Remove from heat; fluff with a fork. Transfer to a large bowl; cool completely. Stir in veggies. In a small bowl, whisk dressing ingredients til blended. Drizzle over quinoa mixture, and toss to coat. Refrigerate til serving.

"Hurry less. Notice more. Life is in the present."

Have FUN today!!!!

Love,

MM

New Orleans Beignets

If you can't make it to the Café Dumond (like Al and I did years ago) to sample these tasty treats, here's the recipe:
(makes 48)

1 pkg. (1/4 oz.) active dry yeast
1/4 cup warm water
1 cup evaporated milk
1/2 cup canola oil
1/4 cup sugar
1 egg
4&1/2 cups self rising flour
Coconut* oil, for deep frying
Confectioners' sugar

In a large bowl, dissolve yeast in warm water. Add the milk, oil, sugar, egg, and 2 cups of flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Do Not Knead. Cover and refrigerate overnight. Punch down dough. Turn onto a floured surface; roll into a 16x12" rectangle. Cut into 2" squares. In a deep electric skillet or deep fat fryer, heat oil to 375. Fry squares, a few at a time, until golden brown on both sides. Drain on paper towels. Roll warm beignets in confectioners' sugar, and serve with a cup of chicory coffee for a true New Orleans experience!!

Have FUN today!!!

Love,

MM

Jambolaya with Shrimp

Happy Fat Tuesday:
(serves 8)

4 T. butter
2 T. all-purpose flour
3 small sweet* white* onions, chopped
2* cloves of garlic, minced
1/2* cup smoked* ham, cut into strips
2 cups peeled, seeded, and diced fresh* tomatoes
1 t. dried oregano
2 cups uncooked white rice
3 cups low sodium* chicken broth, heated to boiling*
2 lbs. uncooked shrimp, peeled, deveined, and tails removed*

In a large saucepan, melt butter over low heat. Stir in flour until smooth. Stir in onion, garlic, and ham, and stir until onion is soft. Stir in tomatoes, and cook for 5 mins. Mix in oregano, rice, and hot broth. Cover and simmer until just a little liquid remains. Add shrimp, and stir to evenly distribute. Cook for 8 mins. or until rice is cooked and shrimp turns pink. Set a bottle of hot sauce on the table, a warm crusty loaf of bread, and "Laissez le bon temps rouler!" (Let the good times roll!)

Hope you get to catch some beads today.

Love,

MM

Spinach Po' Boy

A meatless Monday winner:
(serves 4-6)

1 loaf (8 oz.) French bread
1/3* cup softened butter, divided
1/2 T. garlic powder
1/3 cup chopped green onions
6-7* cups fresh baby spinach, de-stemmed, and coarsely chopped
1/8 t. freshly ground nutmeg*
1/8 t. Tabasco*
1/3* cup shredded sharp cheddar
1/3* cup shredded mozzarella
1/4 cup roasted red pepper strips* (optional)

Cut bread in half lengthwise, and spread cut sides with remaining butter. Set aside. In a large skillet, sauté onions over med. heat for 4-5 mins. or until tender. Add the spinach, garlic powder, Tabasco, and nutmeg. Cook and stir 3 mins. longer or until spinach is tender. Spread over bottom half of loaf; sprinkle with cheeses, and top with red pepper strips, if desired. Wrap in foil; place on a baking sheet. Bake at 375 for 20 mins. Open foil and bake 5 more mins. or until golden brown. Serve with ice cold red grapes* and baby carrots*.

Editor's note: French bread rolls can be used instead of the loaf.

Be full of JOY today, and have FUN!!

Love,

MM

Frozen Mocha Marbled Loaf

A showstopper:
(12 servings)

2 cups finely crushed Oreo cookies (about 20 cookies)
3 T. butter, melted
1 package (8 oz.) cream cheese, softened
1 can (14 oz.) sweetened condensed milk
1 t. vanilla extract
2 cups heavy whipping cream, whipped
2 T. instant coffee or espresso* granules
1 T. hot water
1/2 cup chocolate syrup
Mint leaves*

Line a 9x5 loaf pan with foil. In a med. bowl, combine cookie crumbs and butter. Press firmly onto the bottom and 1&1/2" up the sides of prepared pan. In a large bowl, beat cream cheese until light and fluffy. Add milk and vanilla, and mix well. Fold in whipping cream. Spoon half of the mixture into another bowl and set aside. Dissolve coffee in hot water; fold into remaining cream cheese mixture. Fold in chocolate syrup. Spoon half of the chocolate mixture over crust. Top with half of the reserved cream cheese mixture. Repeat layers. Cut through layers with a knife to swirl the chocolate (carefully, as pan will be full). Cover and freeze for 6 hours or overnight. To serve, lift out of the pan; remove foil. Cut into slices. Garnish plates with a mint leaf.

"The way to great patience is through great trials."

Goodbye MinneSNOWta and MinneCOLDa, but I will miss you, Al!!!

Love,

MM