Toasted Coconut Macaroons - Four Ways

Bonus one today, as I didn't post yesterday (busy at Church and reading food mags. in the SUN);
(makes 30)
2 14 oz. bags shredded, sweetened coconut
3 large egg whites
1 14 oz. can sweetened condensed milk
1 t. vanilla
Parchment paper

Flavor options:
Hersey's Kisses (place in center)
2&1/2 t. ground cardamom and 1 heaping T. finely grated orange zest
1&1/2 T finely grated lemon zest and strawberry jam or preserves* (place in center)
2 t. ground ginger, 1 T. grated fresh ginger, 1/4 cup minced crystallized ginger

Spread coconut evenly across 2 parchment-lined baking sheets. Toast in 350 oven til golden brown, 20-25 mins., stirring 2-3 times to prevent burning. Let cool. Meanwhile, beat egg whites with an electric mixer on med.-high speed until stiff peaks form. Combine toasted coconut, sweetened  condensed milk, and vanilla in a bowl. Stir in ingredients (orange/cardamom, or triple ginger) if using. Fold egg whites into coconut mixture. Wet hands (to keep mixture from sticking), and form into about 30 mounds, golf ball size or slightly larger. Place on the baking sheets. If using lemon zest and jam, make an indentation in middle of each mound with your finger and spoon into center (if you are planning to use the Kisses, make the same indentation, but add the Kisses to the macaroons when you take them out of the oven). Bake until browned and crisp-edged, about 20 mins. Let cool on a rack. These are FAB. for parties, luncheons, and showers!!!

"Attitude is everything."

Have FUN today!!

Love,

MM

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                 

Lamb and Pecorino Pasta

Delish and wonderful aroma from this one:
(serves 6)

1 lb. ground lamb
1 small sweet red pepper, finely chopped
3 cloves of garlic, finely chopped
1&1/2 t. ground cumin
1&1/2 t. ground coriander
1 lb. penne rigate (the ridges in the pasta hold the sauce*)
3 T. tomato paste
1 cup. fresh lemon* mint leaves, finely chopped
Kosher salt* and freshly ground pepper* to taste
1/2 cup grated Pecorino cheese
Parsley sprigs, for garnish

Heat large covered sauce pot of salted water to boiling on high. Heat a 12" skillet on med.-high. Add lamb; sprinkle with salt. Cook 3 mins. or until browned, breaking up with back of wooden spoon. Add red pepper, garlic, cumin, coriander, and a pinch of salt; cook 3 mins. or until beginning to soften, stirring occasionally. Meanwhile, cook pasta as label directs. Reserve 1 cup cooking water; set aside. drain pasta and return to pot. Stir in tomato paste and reserved pasta cooking water. Cook 2 mins., stirring. Stir lamb mixture, mint, and Pecorino into pasta pot, tossing to combine. Add S&P, if desired. Garnish with parsley sprig.

"We may dwell on different shores, but in the end, we are all in the same boat."

Have FUN and be NICE to yourself (and others) today!!

Love,

MM

Warm Peach French Toast Bake

Even the NAME sounds wonderful to me! Editor's note: requires overnight refrigeration - so plan ahead when making this) -
(6 servings)

EVOO cooking spray
1 large baguette (about 8 oz.)
4 large eggs
4 large egg whites
1 cup 2%* milk
1 t. vanilla extract (or use the caviar from one vanilla bean*)
5 cups fresh sliced peaches (or frozen unsweetened peaches, thawed and drained well)*)
2 T. firmly packed brown sugar
1/4 t. ground cinnamon
1&1/2 cups plain non-fat vanilla* yogurt (optional)
3/4 pure maple syrup (optional)

Coat a 9x13" baking pan with cooking spray. Cut the baguette into half-inch-thick slices and arrange them in a single layer in the pan. In a medium bowl, whisk together the whole eggs, eggs whites, milk and vanilla. Pour the egg mixture over the bread in the pan. Scatter the peach slices evenly over the bread. sprinkle with the brown sugar and cinnamon. Cover with plastic wrap and refrigerate overnight. Preheat the oven to 350. Uncover and bake until slightly puffed and the bread is golden brown, about 40 mins. If desired, top with yogurt and drizzle with the maple syrup.

"The only plane on which friendship can thrive is an equal plane."

Have FUN today!!

Love,

MM

Chesapeake Crab Dip

Yay, CRAB!!
(12 servings)

1 package (8 oz.) cream cheese with chives*, softened
1 cup (8 oz.) sour cream
1 T. lemon juice
1 t. ground mustard
1 t. seafood seasoning
1/8 t. Johnny's Garlic Seasoning*
18 oz. lump crab meat, picked through for shells, and drained well (fresh is best, canned is OK)
1/2 cup shredded sharp* cheddar
1/8 t. paprika
Baguette*, thinly sliced and lightly toasted*

In a large bowl, combine first six ingredients. Fold in crab. Transfer to a greased 9" pie pan. Sprinkle with cheese and paprika. Bake at 325 for 20-25 mins. or until bubbly. Serve warm with baguette slices.

"Giving in to friendly persuasion can be more satisfying than getting your own way."

Have FUN - it's FRIDAY!!

Love,

MM

Cucumber Cream Soup

I have been obsessed with Persian and English cucumbers this Spring. This one fills my bill, and it is fab. for a picnic:
(makes about 1&1/2 qts._

3-4 small Persian* cucumbers or two English*, peeled and cut into cubes
1 glove garlic, halved
3 T. each chopped fresh parsley and green onion*
1 cup low sodium* chicken broth (or veggie broth*)
3 T. white wine vinegar
2 cups plain Greek* yogurt, divided
1 cup sour cream, divided
Kosher* salt and freshly ground* pepper
Chopped fresh dill*
Pepitas* (pumpkin seeds) or shelled sunflower seeds

In a blender or food processor, combine first 5 ingredients; whirl until well blended. Pour about half the mixture into a container; set aside. Add 1 cup of the yogurt and 1/2 cup of the sour cream to cucumber mixture in blender; whirl until smooth. Transfer to a large bowl. Pour reserved cucumber mixture into blender container, and add remaining yogurt and sour cream. Whirl until smooth. Add to bowl and season to taste with S&P. Cover and refrigerate until well chilled. Stir soup well; taste*, and season again with S&P, if desired. Garnish with dill and seeds. Transport in a prechilled container.

"Be KIND to yourself today."

And, have FUN!!

Love,

MM

Thyme and Fennel-crusted Grilled Tuna

It's "Thyme" to get more fish into our diet with this easy peasy one:
(serves 4)

1 T. fresh thyme leaves (again, I encourage you to grow your own!*)
3 T. crush fennel seeds (use a mortar and pestle*)
1/3 cup EVOO
1 T. Kosher* salt
4 4oz. ahi tuna steaks
Lemon crowns for garnish*
Dill fronds for garnish*

Place the first 4 ingredients in a bowl and blend well. Coat the tuna steaks with the mixture, pressing it into the flesh. Wrap each fillet tightly in plastic wrap and refrigerate overnight. Preheat your grill to high and sear the tuna for about 2 mins. on each side. The tuna will be medium in the center. You also may do this is a heavy sauté pan (cast iron is best*) over med.-high heat using a little peanut or veg. oil. Garnish with a lemon crown and dill frond.

"It's true that joy and happiness are not the same. Happiness is based on circumstances and therefore ebbs and flows; joy comes from the heart and is therefore not dependent on what's happening in your life."

Have FUN and dance with joyous abandon today!!!

Love,

MM

Tropical Mango Shrimp Cocktail

This was on a page entitled "Mango Madness", and there were only ingredients listed - not amounts:

Ripe* mango, peeled and chopped
Cooked shrimp, chopped plus more whole ones for garnish*
Avocado, cubed
Red onion, cut into tiny dice*
Fresh cilantro, chopped
Jalapeno, thinly* sliced, (remove seeds and inner membranes - wear gloves!*)
Freshly squeezed* lime juice, plus lime circles for garnish*
Coarse Kosher* salt

Mix all ingredients together, place in martini glasses. Garnish with a lime wedge and shrimp on a small skewer or toothpick*. Serve with white corn* tortilla chips.

"Blessed are they who can laugh at themselves for they shall never ceased to be amused."

Have FUN today!!

Love,

MM