How 'bout making this for Mom for lunch today:
(serves 4)
4 (1 oz.) slices diagonally cut ciabbata or rustic Italian bread
4 center-cut smoked* peppered* bacon slices
4 (4 oz.) sustainable salmon fillets, skinned (about 3/4" thick)
1/4 cup light* mayo.
2 T. water
1 T. minced fresh chives, divided
1&1/2 t. Dijon mustard
4 Bibb lettuce leaves
4 (1/2" thick) slices tomatoes, halved
1/2 peeled ripe avocado, cut into 8 slices
4 lemon wedges
Preheat broiler to high. Arrange bread slices on a baking sheet; broil 1 min. on each side or until toasted. Cook bacon in a large nonstick skillet over med. heat until crisp. Remove bacon from pan. Add fillets to drippings in pan; cook 4 mins. on each side or until desired degree of doneness. Combine mayo., water, chives, and Dijon in a small bowl, stirring with a whisk. Spread mayo. mixture evenly over bread slices; top each with 1 lettuce leaf, 1 bacon slice, 1 slice of tomato, 2 avocado slices, and a salmon fillet. Sprinkle evenly with remaining 1 t. chives. Serve with lemon wedges.
Happy Mother's Day to all those who are one, or still have one. To those of us who have lost ours, may we ponder upon precious memories today!!
Love,
MM
Sunday, May 11, 2014
Saturday, May 10, 2014
Blueberry Lemon Sweet Rolls
This takes a while to make, so do them today, and rewarm them to serve to Mom Sunday:
(makes 24)
For the dough:
4 cups whole milk
1 cup sugar
1 cup canola oil
2 packages Active Dry Yeast (0.25 oz. packets)
8 cups all-purpose flour
1 additional cup of flour
1 heaping T. Kosher* salt
1 scant t. baking soda
1 heaping 2. baking powder
For the filling:
1 stick butter
3/4 cup sugar
2 whole lemons, zested
2 heaping cups fresh blueberries
For the glaze:
1 whole lemon, juiced
2 whole lemons, zested
3 cups powdered sugar
2 cups whole milk, or as needed
1 dash salt
3 T. melted butter
Make the dough: Mix milk, one cup of sugar, and canola oil in a large pot or Dutch oven. Heat over med. heat until very warm but not boiling. Remove from heat and allow to cool until warmer than lukewarm but not hot. Sprinkle yeast over the surface of the liquid, then add in 8 cups of flour. Stir gently until totally combined. Mixture will be very sticky and wet. Cover with a tea towel, keep in a draft-free place, and allow to sit for 1 hour. After an hour, add in an additional cup of flour, as well as the salt, baking soda, and baking powder. Mix until combined. Refrigerate dough, covered, until you need it. (Refrigerating dough helps made it easier to handle). Preheat oven to 375. Butter a large baking dish generously. You can use a 9x13" or two 9" pie pans. Melt 1 stick of butter in a small saucepan over med. heat. Once melted, remove from heat. Divide dough in half. Store one half in the fridge for another use (another batch of these, cinnamon rolls, dinner rolls). Turn the other half of the dough onto a floured surface. Roll into a large rectangle, about 30" wide by 10" deep. Roll as thin as possible. Drizzle melted butter over the dough, using your fingers to spread evenly. Using your fingers, again, mix sugar and lemon zest so that it's a nice, light yellow sugar. Sprinkle it all over the butter. Sprinkle the blueberries evenly over the surface. Beginning at the side furthest from you, roll dough toward you until it's in the shape of a tight log. Tuck as you go so the roll stays tight. Pinch the edges to seal the seam shut. With a sharp knife, slice into 1/2" thick rolls, and lay the slices, cut side down, into the buttered baking dishes. Allow to rise for 20 mins., then place in oven and bake for 15-20 mins. or until deep golden brown on top. To make the glaze: Add lemon juice, lemon zest, powdered sugar, milk, and a dash of salt in a bowl. Add melted butter and whisk together until smooth. Taste it and add more of whatever it needs. Remove rolls from oven and drizzle the glaze all over the rolls. Be sure to get it all around the edges and covering the surface so that they will be nice and moist. Serve warm or at room temp.
K, now my fingers are tired.
Go out and have FUN today, and do something you have always wanted to do!!!!
Love,
MM
(makes 24)
For the dough:
4 cups whole milk
1 cup sugar
1 cup canola oil
2 packages Active Dry Yeast (0.25 oz. packets)
8 cups all-purpose flour
1 additional cup of flour
1 heaping T. Kosher* salt
1 scant t. baking soda
1 heaping 2. baking powder
For the filling:
1 stick butter
3/4 cup sugar
2 whole lemons, zested
2 heaping cups fresh blueberries
For the glaze:
1 whole lemon, juiced
2 whole lemons, zested
3 cups powdered sugar
2 cups whole milk, or as needed
1 dash salt
3 T. melted butter
Make the dough: Mix milk, one cup of sugar, and canola oil in a large pot or Dutch oven. Heat over med. heat until very warm but not boiling. Remove from heat and allow to cool until warmer than lukewarm but not hot. Sprinkle yeast over the surface of the liquid, then add in 8 cups of flour. Stir gently until totally combined. Mixture will be very sticky and wet. Cover with a tea towel, keep in a draft-free place, and allow to sit for 1 hour. After an hour, add in an additional cup of flour, as well as the salt, baking soda, and baking powder. Mix until combined. Refrigerate dough, covered, until you need it. (Refrigerating dough helps made it easier to handle). Preheat oven to 375. Butter a large baking dish generously. You can use a 9x13" or two 9" pie pans. Melt 1 stick of butter in a small saucepan over med. heat. Once melted, remove from heat. Divide dough in half. Store one half in the fridge for another use (another batch of these, cinnamon rolls, dinner rolls). Turn the other half of the dough onto a floured surface. Roll into a large rectangle, about 30" wide by 10" deep. Roll as thin as possible. Drizzle melted butter over the dough, using your fingers to spread evenly. Using your fingers, again, mix sugar and lemon zest so that it's a nice, light yellow sugar. Sprinkle it all over the butter. Sprinkle the blueberries evenly over the surface. Beginning at the side furthest from you, roll dough toward you until it's in the shape of a tight log. Tuck as you go so the roll stays tight. Pinch the edges to seal the seam shut. With a sharp knife, slice into 1/2" thick rolls, and lay the slices, cut side down, into the buttered baking dishes. Allow to rise for 20 mins., then place in oven and bake for 15-20 mins. or until deep golden brown on top. To make the glaze: Add lemon juice, lemon zest, powdered sugar, milk, and a dash of salt in a bowl. Add melted butter and whisk together until smooth. Taste it and add more of whatever it needs. Remove rolls from oven and drizzle the glaze all over the rolls. Be sure to get it all around the edges and covering the surface so that they will be nice and moist. Serve warm or at room temp.
K, now my fingers are tired.
Go out and have FUN today, and do something you have always wanted to do!!!!
Love,
MM
Friday, May 9, 2014
Linguine with Asparagus, Artichokes, and Pancetta
Might become your new fav. comfort food:
(makes 6 servings)
1 lb. linguine
4 oz. diced pancetta (such as Boar's Head)
1 box (8 oz.) frozen artichokes
1 lb. fresh pencil thin* asparagus, trimmed and cut into 1/2" bias slices
1 t. fresh* lemon juice
1 cup heavy cream
1/2 cup fresh parsley, chopped
3/4 t. Kosher* salt
Freshly ground pepper
Bring a large pot of lightly salted water to a boil. Cook linguine 9 mins. or according to package directions. Drain and set aside. Meanwhile, add pancetta to a large sauté pan, and cook 5-7 mins. over med. heat. Remove with slotted spoon to a plate. Increase heat to med. high. Add artichokes; cook 2 mins. Stir in asparagus; cook 2 mins. Add lemon juice, scraping bottom of pan to release any brown bits. Add cream; bring to a simmer and cook 1-2 mins, until slightly thickened. Stir in pancetta, parsley, S&P. Serve immediately with a Caesar salad* and garlic bread*.
Happy Friday, and Have FUN today!!
Love,
MM
(makes 6 servings)
1 lb. linguine
4 oz. diced pancetta (such as Boar's Head)
1 box (8 oz.) frozen artichokes
1 lb. fresh pencil thin* asparagus, trimmed and cut into 1/2" bias slices
1 t. fresh* lemon juice
1 cup heavy cream
1/2 cup fresh parsley, chopped
3/4 t. Kosher* salt
Freshly ground pepper
Bring a large pot of lightly salted water to a boil. Cook linguine 9 mins. or according to package directions. Drain and set aside. Meanwhile, add pancetta to a large sauté pan, and cook 5-7 mins. over med. heat. Remove with slotted spoon to a plate. Increase heat to med. high. Add artichokes; cook 2 mins. Stir in asparagus; cook 2 mins. Add lemon juice, scraping bottom of pan to release any brown bits. Add cream; bring to a simmer and cook 1-2 mins, until slightly thickened. Stir in pancetta, parsley, S&P. Serve immediately with a Caesar salad* and garlic bread*.
Happy Friday, and Have FUN today!!
Love,
MM
Thursday, May 8, 2014
Meat 'n' Potato Kabobs
A summery take on pot roast! Ya gotta love an entire meal on a stick:
(makes 4 servings)
1 lb. beef top sirloin steak, cut into 1" cubes
1&1/2 t. Montreal low sodium* Steak Seasoning*
1 garlic clove, minced
1 cup cola
3 small red potatoes (about 8 oz.), cubed
1 T. water
1 cup cherry tomatoes
1 med. sweet orange pepper, cut into 1" pieces
1 t. canola oil
1 cup pineapple chunks (optional)
Sprinkle beef with 1 t. steak seasoning and garlic. Place cola in a large bowl. Add beef; toss to coat. Set aside. Place potatoes and water in a microwave-safe bowl. Microwave, covered, on high for 4-5 mins. or just until tender; drain. Return to bowl, Add tomatoes, pepper , oil, and remaining steak seasoning; gently toss to coat. Drain beef; discard marinade. On eight metal or soaked wooden skewers, alternately thread beef, veggies, and pineapple if using. Grill, covered, over med. heat or broil 4" from heat 6-8 mins. or until beef reaches desired doneness, and pepper is crisp-tender, turning occasionally.
Get r done today, and have FUN doing it!!!
Love,
MM
(makes 4 servings)
1 lb. beef top sirloin steak, cut into 1" cubes
1&1/2 t. Montreal low sodium* Steak Seasoning*
1 garlic clove, minced
1 cup cola
3 small red potatoes (about 8 oz.), cubed
1 T. water
1 cup cherry tomatoes
1 med. sweet orange pepper, cut into 1" pieces
1 t. canola oil
1 cup pineapple chunks (optional)
Sprinkle beef with 1 t. steak seasoning and garlic. Place cola in a large bowl. Add beef; toss to coat. Set aside. Place potatoes and water in a microwave-safe bowl. Microwave, covered, on high for 4-5 mins. or just until tender; drain. Return to bowl, Add tomatoes, pepper , oil, and remaining steak seasoning; gently toss to coat. Drain beef; discard marinade. On eight metal or soaked wooden skewers, alternately thread beef, veggies, and pineapple if using. Grill, covered, over med. heat or broil 4" from heat 6-8 mins. or until beef reaches desired doneness, and pepper is crisp-tender, turning occasionally.
Get r done today, and have FUN doing it!!!
Love,
MM
Wednesday, May 7, 2014
Chorizo and Muenster Stuffed Baby Bell Peppers
K, I am back from an extended Birthday celebratory weekend. Whoooopppppppeeeeeee!!
Serve these at your next Fiesta:
(Makes 24)
3 T. EVOO
1 lb. assorted colors sweet baby bell peppers (24)
1 small sweet* white onion, chopped
1 poblano chile pepper, seeded and diced
3 cloves of garlic, minced
1/2 t. ground cumin
1/2 t. ground oregano
1/2 t. ancho chile powder (or chili powder*)
1 t. chipotle chile powder " " "
Kosher salt
1/2 ground chorizo* (or ground pork or chicken*)
1/4 cup chopped fresh cilantro
3 oz. muenster cheese (or pepper jack*), diced (about 3/4 cup)
Lime wedges
Heat the oil in a large non-stick skillet over med. heat. Add the baby bell peppers in a single layer, and cook, turning, until the skins blister and start browning, about 8 mins. Transfer to a plate. Add onion, poblano, garlic, and all the spices, and about 1 t. salt to the pan. Cook, stirring, until the onion and poblano are tender, about 8 mins. Increase the heat to med. high and add the meat. Cook, breaking up with a wooden spoon, until no longer pink, about 6 mins. Remove from the heat; let cool. Meanwhile, preheat the oven to 425. Make a slit in each baby pepper with a paring knife, cutting from stem to tip. Crumble the meat mixture into small bits, then stir in the cilantro and cheese. Stuff 2-3 t. of the meat mixture into each pepper using your fingers or a small spoon; transfer to a baking sheet. (The peppers can be stuffed up to four hours before cooking - covered and refrigerated - bring to room temp. before baking.) Bake until the peppers or hot and cheese melts, about 10 mins. Sprinkle lightly with salt and serve with lime wedges.
Have Good Taste and FUN today!!
Love,
MM
Serve these at your next Fiesta:
(Makes 24)
3 T. EVOO
1 lb. assorted colors sweet baby bell peppers (24)
1 small sweet* white onion, chopped
1 poblano chile pepper, seeded and diced
3 cloves of garlic, minced
1/2 t. ground cumin
1/2 t. ground oregano
1/2 t. ancho chile powder (or chili powder*)
1 t. chipotle chile powder " " "
Kosher salt
1/2 ground chorizo* (or ground pork or chicken*)
1/4 cup chopped fresh cilantro
3 oz. muenster cheese (or pepper jack*), diced (about 3/4 cup)
Lime wedges
Heat the oil in a large non-stick skillet over med. heat. Add the baby bell peppers in a single layer, and cook, turning, until the skins blister and start browning, about 8 mins. Transfer to a plate. Add onion, poblano, garlic, and all the spices, and about 1 t. salt to the pan. Cook, stirring, until the onion and poblano are tender, about 8 mins. Increase the heat to med. high and add the meat. Cook, breaking up with a wooden spoon, until no longer pink, about 6 mins. Remove from the heat; let cool. Meanwhile, preheat the oven to 425. Make a slit in each baby pepper with a paring knife, cutting from stem to tip. Crumble the meat mixture into small bits, then stir in the cilantro and cheese. Stuff 2-3 t. of the meat mixture into each pepper using your fingers or a small spoon; transfer to a baking sheet. (The peppers can be stuffed up to four hours before cooking - covered and refrigerated - bring to room temp. before baking.) Bake until the peppers or hot and cheese melts, about 10 mins. Sprinkle lightly with salt and serve with lime wedges.
Have Good Taste and FUN today!!
Love,
MM
Sunday, May 4, 2014
Ungspankaka (Swedish Oven Pancakes with Bacon)
Served in squares with Lingonberry* sauce - fawgettaboutit!!!!
4 eggs
1 cup milk
2 T. butter, softened
1&1/4 t. flour
2 t. Sugar in the Raw*
1 t. sea* salt
4-5 strip of uncured* smoked* peppered* bacon, cooked and drained on paper towels (keep warm)
Beat eggs, add milk, butter, sugar, salt, and flour. Mix well. Pour into a preheated 8" greased pan. Bake at 350 for 15-20 mins. Top with bacon strips the last 5 mins. Cut into squares, and serve with warm Lingonberry sauce or maple syrup.
Be TRUE today, and have FUN!!!!
Love,
MM
4 eggs
1 cup milk
2 T. butter, softened
1&1/4 t. flour
2 t. Sugar in the Raw*
1 t. sea* salt
4-5 strip of uncured* smoked* peppered* bacon, cooked and drained on paper towels (keep warm)
Beat eggs, add milk, butter, sugar, salt, and flour. Mix well. Pour into a preheated 8" greased pan. Bake at 350 for 15-20 mins. Top with bacon strips the last 5 mins. Cut into squares, and serve with warm Lingonberry sauce or maple syrup.
Be TRUE today, and have FUN!!!!
Love,
MM
Saturday, May 3, 2014
Kentucky Chocolate-Pecan Pie with Bourbon Whipped Cream
Need I say more to this Louisville sinfully delicious Louisville fav.?
1 9" pie shell, unbaked
1 cup milk* chocolate morsels
1 cup chopped pecans
2 large eggs
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup all-purpose flour
Pinch of sea* salt
1 t. vanilla
Spread chopped nuts over the bottom of the pie shell; sprinkle with chocolate morsels. In a small mixing bowl, whisk eggs. Whisk in sugars, flour, salt, vanilla, and butter. Pour batter evenly over nuts and chocolate chips. Bake in a 325 oven for 35-40 mins. Let cool and serve with Bourbon Whipped Cream.
Bourbon Whipped Cream
1 cup chilled whipping cream
2 T. brown sugar
1/2 t. vanilla
1 t. good bourbon (or 1/2 t. rum flavoring)
For best results, chill and beaters. Beat cream until thickened; add sugar and flavoring, then beat until soft peaks form. Cover and refrigerate until ready to use.
"I love people who make me laugh. I honestly think it's the thing I like most, to laugh. It cures a multitude of ills. It's probably the most important thing in a person." ~ Audrey Hepburn
Have FUN today!!
Love,
MM
1 9" pie shell, unbaked
1 cup milk* chocolate morsels
1 cup chopped pecans
2 large eggs
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup all-purpose flour
Pinch of sea* salt
1 t. vanilla
Spread chopped nuts over the bottom of the pie shell; sprinkle with chocolate morsels. In a small mixing bowl, whisk eggs. Whisk in sugars, flour, salt, vanilla, and butter. Pour batter evenly over nuts and chocolate chips. Bake in a 325 oven for 35-40 mins. Let cool and serve with Bourbon Whipped Cream.
Bourbon Whipped Cream
1 cup chilled whipping cream
2 T. brown sugar
1/2 t. vanilla
1 t. good bourbon (or 1/2 t. rum flavoring)
For best results, chill and beaters. Beat cream until thickened; add sugar and flavoring, then beat until soft peaks form. Cover and refrigerate until ready to use.
"I love people who make me laugh. I honestly think it's the thing I like most, to laugh. It cures a multitude of ills. It's probably the most important thing in a person." ~ Audrey Hepburn
Have FUN today!!
Love,
MM
Subscribe to:
Posts (Atom)