Just ONE leftover recipe - I promise!!
(makes 8)
8 T. (1 stick) cold butter*, cubed
2 cups flour, plus more for surface
1 t. Sugar in the Raw*
1 T. baking powder
1/4 t. Kosher salt
3/4 t. baking soda
2 T. chopped fresh dill
2 T. chopped fresh mint
2 T. chopped fresh flat-leaf parsley
2 T. chopped fresh tarragon
3/4 cup buttermilk
Whole grain mustard*
Honey
Sliced ham
Bread and Butter pickles
Preheat oven to 450. Put cubed butter in freezer. Combine four, sugar, baking powder, salt, baking soda, and herbs in a food processor; pulse to combine. (if you don't have the herbs called for, just make sure you use 1/2 cup herbs total). Drop in butter and pulse until mixture resembles coarse cornmeal. Pour into buttermilk and pulse until mixture just comes together. Turn dough out onto a lightly floured surface. Pat into a rectangle, then cut into thirds. Stack thirds on top of each other and pat into a 4x12" rectangle. Cut in half lengthwise and then into 8 square biscuits. Bake on a parchment-lined baking sheet until puffed and golden, 10-12 mins. Split biscuits and spread with mustard and honey. Top with ham and pickles and make into sandwiches.
SHINE today, and have FUN doing it!!
Love,
MM
Tuesday, April 22, 2014
Sunday, April 20, 2014
Happy Easter!!
Busy morning, DUH! So, please refer to my posting 4/6/12 to see how I do my ham.
Editor's note: the ham I got is too big for the crock pot, so I am doing it in a roasting pan covered with foil to prevent dryness, and I got a hickory smoked ham bone-in this year instead of spiral cut. I also will use whole grain mustard instead of the horseradish kind. Gonna serve a trio of sauces to accompany: Montreal Steak Sauce (with a kick), Honey Mustard Sauce, and the Outback's Blooming Onion Sauce.
He has Risen!!
Love,
MM
Editor's note: the ham I got is too big for the crock pot, so I am doing it in a roasting pan covered with foil to prevent dryness, and I got a hickory smoked ham bone-in this year instead of spiral cut. I also will use whole grain mustard instead of the horseradish kind. Gonna serve a trio of sauces to accompany: Montreal Steak Sauce (with a kick), Honey Mustard Sauce, and the Outback's Blooming Onion Sauce.
He has Risen!!
Love,
MM
Saturday, April 19, 2014
Deviled Eggs with Pickled Shrimp
This will be part of my Easter feast tomorrow (thanks to Bobby Flay!)
(makes 24)
Shrimp:
3/4 cup fresh lemon juice
1/2 cup water
1/4 cup plus 2 T. white wine vinegar
1/2 small Spanish onion, chopped
1 garlic clove, crushed
1/2 T. pickling spice (I finally found this at Safeway - you can google how to make your own, tho)
1/8-1/4 t. red pepper flakes*
12 shelled and deveined baby salad* shrimp
Eggs:
1 dozen large eggs
1/2 cup light* mayo.
1 T. whole grain mustard
4 cornichons, finely chopped (I buy a jar of these beauties at Trader Joe's*)
2 T. finely chopped dill, plus sprigs for garnish
1 T. finely chopped onion* chives (I absolutely love just going out to my farm to harvest these*)
Kosher* salt
Freshly ground pepper*
Brine the shrimp: In a saucepan, combine all of the ingredients except the shrimp, and bring to a boil. Simmer over moderately low heat for 5 mins. let cool completely. In a saucepan of salted boiling water, blanch the shrimp until nearly cooked through, 2 mins. Drain anc cool under running water. Add the shrimp to the cooled brine, cover and refrigerate overnight. Drain and cut in half lengthwise.
Make the eggs: In a large saucepan, cover the eggs with cold water and bring to a boil. Simmer over mod. high heat for 8 mins. drain the water and shake the pan gently to crack the eggs. Chill the eggs under cold running water (or put them in an ice bath per Ree Drummond), then peel them under running water. Pat dry. Cut the eggs in half lengthwise and remove the yolks; transfer the yolks to a bowl, and mash well with a fork. Fold in the mayo., mustard, cornichons, and chopped dill and chives; season with S&P. Mound the filling in the egg-white halves and top with a shrimp. Garnish with dill springs and serve lightly chilled with Tabasco* sauce on the side.
I am making tons of these so no one gets gypped!!
"Train yourself in steadiness."
Have FUN today!!
Love,
MM
(makes 24)
Shrimp:
3/4 cup fresh lemon juice
1/2 cup water
1/4 cup plus 2 T. white wine vinegar
1/2 small Spanish onion, chopped
1 garlic clove, crushed
1/2 T. pickling spice (I finally found this at Safeway - you can google how to make your own, tho)
1/8-1/4 t. red pepper flakes*
12 shelled and deveined baby salad* shrimp
Eggs:
1 dozen large eggs
1/2 cup light* mayo.
1 T. whole grain mustard
4 cornichons, finely chopped (I buy a jar of these beauties at Trader Joe's*)
2 T. finely chopped dill, plus sprigs for garnish
1 T. finely chopped onion* chives (I absolutely love just going out to my farm to harvest these*)
Kosher* salt
Freshly ground pepper*
Brine the shrimp: In a saucepan, combine all of the ingredients except the shrimp, and bring to a boil. Simmer over moderately low heat for 5 mins. let cool completely. In a saucepan of salted boiling water, blanch the shrimp until nearly cooked through, 2 mins. Drain anc cool under running water. Add the shrimp to the cooled brine, cover and refrigerate overnight. Drain and cut in half lengthwise.
Make the eggs: In a large saucepan, cover the eggs with cold water and bring to a boil. Simmer over mod. high heat for 8 mins. drain the water and shake the pan gently to crack the eggs. Chill the eggs under cold running water (or put them in an ice bath per Ree Drummond), then peel them under running water. Pat dry. Cut the eggs in half lengthwise and remove the yolks; transfer the yolks to a bowl, and mash well with a fork. Fold in the mayo., mustard, cornichons, and chopped dill and chives; season with S&P. Mound the filling in the egg-white halves and top with a shrimp. Garnish with dill springs and serve lightly chilled with Tabasco* sauce on the side.
I am making tons of these so no one gets gypped!!
"Train yourself in steadiness."
Have FUN today!!
Love,
MM
Friday, April 18, 2014
Sticky Lemon Rolls with Lemon Cream Cheese Glaze
A perfect labor of love for your Easter Breakfast or Brunch. This one is for you, Ro:
(makes 12 large rolls)
For the dough:
2&1/2 t. (1 envelope or .25 oz.) active yeast
3/4 cup 2%* milk, warmed to about 100, warm but not hot on your wrist
1/2 cup (1 stick) butter*, softened at room temp. for an hour
2 large eggs
1/4 cup white sugar
2 t. vanilla extract
1 lemon, zested
4&1/2 cups all-purpose flour
1/2 t. sea* salt
1/4 t. freshly* ground nutmeg
Vegetable oil
For the stick lemon filling:
1 cup sugar
1 lemon, zested
4 T. butter*, very soft
1/2 t. powdered ginger
1/4 t. freshly ground nutmeg
1/4 cup lemon juice, from 2 lemons
For the lemon cream cheese glaze:
1 lemon zested, and juiced
4 oz. cream cheese, softened
1 cup powdered sugar
Make the dough: In the bowl of a stand mixer sprinkle the yeast over the warmed milk and let it sit for a few minutes or until foamy. With the mixer paddle, stir the softened butter, eggs, sugar, vanilla, lemon zest and 1 cup of the flour into this milk and yeast mixture. Stir in the salt and nutmeg. Stir in enough of the remaining flour to make a soft yet sticky dough.
Switch to the dough hook and knead for about 5 mins. or until the dough is elastic and pliable.
Lightly grease the top of the dough with veg. oil, and turn the dough over so it is coated in oil. Cover the bowl with plastic wrap and a towel and let the dough rise for 1 hour or until doubled.
~ No stand mixer? If you don not have a stand mixer, mix the ingredients by hand in a large bowl, then turn the sticky dough out onto a lightly floured surface. Knead the dough by hand for 5-7 mins. or until the dough is smooth, pliable, and stretchy. Put back into the bowl to rise.
Make the sticky lemon filling:
Rub the lemon zest into the sugar with the tips of your fingers until well combined. Add the butter and beat together with a hand mixer or in the bowl of a stand mixer until it is whipped and creamy. Add the ginger and nutmeg. Slowly add the lemon juice and whop. It should be a thin yet still creamy mixture of butter and sugar. Refrigerate until you are ready to assemble the rolls.
Assemble the rolls:
Lightly grease a 13x9" baking dish with baking spray or butter. On a floured surface, pat the risen dough into a large yet still thick rectangle - about 10x15". Spread the dough evenly with the sticky lemon filling. Roll the dough up tightly, starting from the top long end. Stretch and putt the dough taut as your roll, to keep the lemon filling inside. Cut the long dough roll into 12 even rolls and place each in the prepared baking dish. Cover the rolls with a towel and let them rise for 1 hour or until puffy and double.
Bake the rolls:
Heat the oven to 350. Place the risen rolls in the oven and bake for 35 mins. or until a thermometer inserted into a center roll reads 190.
Make the glaze:
While the rolls are baking, prepare the glaze. In a small food processor or with a mixer, or sturdy whisk, whip the lemon juice and cream cheese until light and fluffy. (Reserve the lemon zest). Add the powdered sugar and blend until smooth and creamy.
Glaze the rolls:
When the rolls are done, smear them with the cream cheese glaze, and sprinkle the reserved lemon zest over top to garnish. Let cool for at least 10 mins. before serving, but do serve while still warm.
Bet ya get LOTS of hugs after they devour these treats!!
"Get your Business done today!!"
And, reflect on the meaning of Good Friday.
Love,
MM
(makes 12 large rolls)
For the dough:
2&1/2 t. (1 envelope or .25 oz.) active yeast
3/4 cup 2%* milk, warmed to about 100, warm but not hot on your wrist
1/2 cup (1 stick) butter*, softened at room temp. for an hour
2 large eggs
1/4 cup white sugar
2 t. vanilla extract
1 lemon, zested
4&1/2 cups all-purpose flour
1/2 t. sea* salt
1/4 t. freshly* ground nutmeg
Vegetable oil
For the stick lemon filling:
1 cup sugar
1 lemon, zested
4 T. butter*, very soft
1/2 t. powdered ginger
1/4 t. freshly ground nutmeg
1/4 cup lemon juice, from 2 lemons
For the lemon cream cheese glaze:
1 lemon zested, and juiced
4 oz. cream cheese, softened
1 cup powdered sugar
Make the dough: In the bowl of a stand mixer sprinkle the yeast over the warmed milk and let it sit for a few minutes or until foamy. With the mixer paddle, stir the softened butter, eggs, sugar, vanilla, lemon zest and 1 cup of the flour into this milk and yeast mixture. Stir in the salt and nutmeg. Stir in enough of the remaining flour to make a soft yet sticky dough.
Switch to the dough hook and knead for about 5 mins. or until the dough is elastic and pliable.
Lightly grease the top of the dough with veg. oil, and turn the dough over so it is coated in oil. Cover the bowl with plastic wrap and a towel and let the dough rise for 1 hour or until doubled.
~ No stand mixer? If you don not have a stand mixer, mix the ingredients by hand in a large bowl, then turn the sticky dough out onto a lightly floured surface. Knead the dough by hand for 5-7 mins. or until the dough is smooth, pliable, and stretchy. Put back into the bowl to rise.
Make the sticky lemon filling:
Rub the lemon zest into the sugar with the tips of your fingers until well combined. Add the butter and beat together with a hand mixer or in the bowl of a stand mixer until it is whipped and creamy. Add the ginger and nutmeg. Slowly add the lemon juice and whop. It should be a thin yet still creamy mixture of butter and sugar. Refrigerate until you are ready to assemble the rolls.
Assemble the rolls:
Lightly grease a 13x9" baking dish with baking spray or butter. On a floured surface, pat the risen dough into a large yet still thick rectangle - about 10x15". Spread the dough evenly with the sticky lemon filling. Roll the dough up tightly, starting from the top long end. Stretch and putt the dough taut as your roll, to keep the lemon filling inside. Cut the long dough roll into 12 even rolls and place each in the prepared baking dish. Cover the rolls with a towel and let them rise for 1 hour or until puffy and double.
Bake the rolls:
Heat the oven to 350. Place the risen rolls in the oven and bake for 35 mins. or until a thermometer inserted into a center roll reads 190.
Make the glaze:
While the rolls are baking, prepare the glaze. In a small food processor or with a mixer, or sturdy whisk, whip the lemon juice and cream cheese until light and fluffy. (Reserve the lemon zest). Add the powdered sugar and blend until smooth and creamy.
Glaze the rolls:
When the rolls are done, smear them with the cream cheese glaze, and sprinkle the reserved lemon zest over top to garnish. Let cool for at least 10 mins. before serving, but do serve while still warm.
Bet ya get LOTS of hugs after they devour these treats!!
"Get your Business done today!!"
And, reflect on the meaning of Good Friday.
Love,
MM
Thursday, April 17, 2014
Slow Cooker Balsamic Pot Roast
Hoooooooooooooooooo boy!!!
(6 servings)
1 beef chuck or bottom round roast, about 3&1/2 lbs.
1/4 t. Kosher* salt
1/2 t. dried thyme
3/8 t. freshly* ground pepper
1 sweet* onion, chopped
3 carrots, chopped
3 ribs celery, chopped
3 cloves garlic, chopped
2 cups Better Than Bouillon Low Sodium Beef Base Stock* (prepared according to package)
2/3 cup balsamic vinegar
EVOO cooking spray
Spray slow cooker inside with cooking spray. Season roast with S&P and thyme. Place in bottom of slow cooker. Scatter onion, carrots, celery and garlic over roast. Pour stock and balsamic vinegar over top. Cover and cook on low for 10 hours. Remove roast and allow to rest 15 mins. before slicing. Skim fat from cooking liquid. Mash veggies in cooking liquid to slightly thicken sauce. Serve sliced roast with sauce, and if desired, sautéed sweet peppers, and buttered wide egg noodles.
"Compassion offers whatever is necessary to heal."
Love,
MM
(6 servings)
1 beef chuck or bottom round roast, about 3&1/2 lbs.
1/4 t. Kosher* salt
1/2 t. dried thyme
3/8 t. freshly* ground pepper
1 sweet* onion, chopped
3 carrots, chopped
3 ribs celery, chopped
3 cloves garlic, chopped
2 cups Better Than Bouillon Low Sodium Beef Base Stock* (prepared according to package)
2/3 cup balsamic vinegar
EVOO cooking spray
Spray slow cooker inside with cooking spray. Season roast with S&P and thyme. Place in bottom of slow cooker. Scatter onion, carrots, celery and garlic over roast. Pour stock and balsamic vinegar over top. Cover and cook on low for 10 hours. Remove roast and allow to rest 15 mins. before slicing. Skim fat from cooking liquid. Mash veggies in cooking liquid to slightly thicken sauce. Serve sliced roast with sauce, and if desired, sautéed sweet peppers, and buttered wide egg noodles.
"Compassion offers whatever is necessary to heal."
Love,
MM
Wednesday, April 16, 2014
Monte Cubano
"This has all the makings of a Cuban sandwich, including Swiss, pickles, and sliced meats, dipped in egg batter and friend like a Monte Cristo - an irresistible combination".
(serves 1)
2 slices rustic sour-dough-style bread
1-2 t. yellow mustard
4-5 dill pickle rounds
2 slices Black Forest* ham
2 sliced smoked turkey
3 thin slices Swiss cheese
1/2 garlic clove
Pinch of fine sea* salt
1/2 T. light* mayo.
1 large egg
2 T. whole milk
1 T. butter*
Kosher* salt
Freshly ground pepper
Spread 1 slice of bread with mustard; top wit pickles, meats, and cheese. Mince and mash garlic to a paste with a pinch of salt, then mix with mayo. Spread on remaining bread slice; assemble sandwich. Beat together egg, milk and 1/8 t. each S&P, then soak sandwich in egg mixture. Melt butter in a heavy medium skillet over mid.-low heat. Cook sammie, uncovered, until underside is well browned, about 4 mins. Flip and cook, covered, until well browned, 3-4 mins. Remove from heat and let stand, covered, 1 min. Serve with Lay's* potato chips and cold red seedless grapes*.
"Eternal instants remind us that love is still the greatest possession, and the future is nothing to fear."
Have FUN today!!!
Love,
MM
(serves 1)
2 slices rustic sour-dough-style bread
1-2 t. yellow mustard
4-5 dill pickle rounds
2 slices Black Forest* ham
2 sliced smoked turkey
3 thin slices Swiss cheese
1/2 garlic clove
Pinch of fine sea* salt
1/2 T. light* mayo.
1 large egg
2 T. whole milk
1 T. butter*
Kosher* salt
Freshly ground pepper
Spread 1 slice of bread with mustard; top wit pickles, meats, and cheese. Mince and mash garlic to a paste with a pinch of salt, then mix with mayo. Spread on remaining bread slice; assemble sandwich. Beat together egg, milk and 1/8 t. each S&P, then soak sandwich in egg mixture. Melt butter in a heavy medium skillet over mid.-low heat. Cook sammie, uncovered, until underside is well browned, about 4 mins. Flip and cook, covered, until well browned, 3-4 mins. Remove from heat and let stand, covered, 1 min. Serve with Lay's* potato chips and cold red seedless grapes*.
"Eternal instants remind us that love is still the greatest possession, and the future is nothing to fear."
Have FUN today!!!
Love,
MM
Tuesday, April 15, 2014
Grilled Cornish Game Hens with Peach and Green Chile Salsa
Huzzah to this one, I say:
(2-3 servings)
2 Cornish game hens, cut lengthwise, giblets removed, rinsed well, and patted dry
1 T. cumin
1&1/2 cups OJ
1/4 cup EVOO
1 T. chili powder
Salsa:
2 med. green chiles, roasted, seeded, and chopped (or just buy a small can of diced, and drain)
1&1/2-2 T. chili powder
1 cup honey
1 cup low sodium* chicken broth
2 peaches, peeled, pitted, and chopped
1 can low-sodium* black beans, drained, and rinsed well
In a bowl, whisk cumin, OJ, olive oil, and chili powder. Pour over game hens (in a shallow baking dish). Coat hens well. Cover and refrigerate for at least 1 hour - overnight is best)/ Prepare the grill; while heating, make salsa: Put green chiles, chili powder, honey, broth and peaches in saucepan. Bring to boil until salsa thickens. Add black beans and simmer 30 mins. Grill hens (oil the grate) 20-25 mins. turning occasionally, til done, basting with marinade. Serve hens with salsa and a salad of fresh mixed greens with walnuts, raspberries, goat cheese, and a Dijon vinaigrette.
"Memories happen without warning. We make plans in advance. We attempt to orchestrate details. That's not how this world or God works. Beauty lies in the unexpected. Awe strikes randomly. Be ready."
Have FUN today!!
Love,
MM
(2-3 servings)
2 Cornish game hens, cut lengthwise, giblets removed, rinsed well, and patted dry
1 T. cumin
1&1/2 cups OJ
1/4 cup EVOO
1 T. chili powder
Salsa:
2 med. green chiles, roasted, seeded, and chopped (or just buy a small can of diced, and drain)
1&1/2-2 T. chili powder
1 cup honey
1 cup low sodium* chicken broth
2 peaches, peeled, pitted, and chopped
1 can low-sodium* black beans, drained, and rinsed well
In a bowl, whisk cumin, OJ, olive oil, and chili powder. Pour over game hens (in a shallow baking dish). Coat hens well. Cover and refrigerate for at least 1 hour - overnight is best)/ Prepare the grill; while heating, make salsa: Put green chiles, chili powder, honey, broth and peaches in saucepan. Bring to boil until salsa thickens. Add black beans and simmer 30 mins. Grill hens (oil the grate) 20-25 mins. turning occasionally, til done, basting with marinade. Serve hens with salsa and a salad of fresh mixed greens with walnuts, raspberries, goat cheese, and a Dijon vinaigrette.
"Memories happen without warning. We make plans in advance. We attempt to orchestrate details. That's not how this world or God works. Beauty lies in the unexpected. Awe strikes randomly. Be ready."
Have FUN today!!
Love,
MM
Subscribe to:
Posts (Atom)