This is a KILLER pie, made even better with chocolate:
(serves 10)
30 chocolate wafers
5 t. unsalted butter, melted
1 large egg white, lightly beaten
Dash of sea* salt
Cooking spray
1 lb. fresh strawberries, divided
1/4 cup seedless strawberry jam, divided
1 t. fresh lemon juice
2/3 cup fat-free sweetened condensed milk
4 cups frozen low-fat whipped topping, thawed
Thick chocolate dessert syrup/sauce*
Preheat oven to 350. Finely grind wafers in a food processor (or in a large zip-lock bag using a rolling pin or heavy can*). Add butter, egg white, and salt; process (or use a blender*); process until well combined. Gently press mixture into bottom and up sides of a 9.5" deep-dish pie plate coated with cooking spray. Bake for 10 mins. Cool 10 mins. on a wire rack. Freeze 30 mins. or until well chilled. Slice 1 cup of strawberries; place in a large bowl. Add 1 T. of the jam and the lemon juice; gently stir. Stir in sweetened condensed milk. Gently fold in whipped topping. Spoon mixture into prepared crust, smoothing top. Freeze 4 hour or up to overnight. Quarter remaining strawberries lengthwise; combine with remaining 3 T. jam. Arrange mixture over pie. Heat chocolate sauce, and drizzle on warm just before serving. Ooo la la.
"Expect to toil in the field alone. Your friends will show up when you're ready to enjoy the fruits of your labor. Share anyway."
Have FUN today!
Love,
MM
Monday, July 7, 2014
Sunday, July 6, 2014
Ginger Pork Balls (Hong Kong)
Here's a new one to try out:
(serves 6-8)
1&1/2 lbs. ground lean pork
1 egg, beaten
1/2 cup of minced water chestnuts
1&1/2 T. Ponzu Citrus Sauce* (or low sodium soy sauce)
1 t. Kosher* salt
1&1/2 T. grated fresh grated fresh ginger root
1/2 cup Panko* bread crumbs
Peanut oil
In a bowl, blend well the pork, egg, water chestnuts, Ponzu, salt, ginger, and Panko. Form into small, compact balls. In a wok or deep fryer, heat the oil and cook the pork balls until browned. Serve warm on toothpicks with a dipping sauce of your choice.
"If you just skim across the surface hoping to avoid the thorns, you'll miss out on a lot. Commit!"
Love,
MM
(serves 6-8)
1&1/2 lbs. ground lean pork
1 egg, beaten
1/2 cup of minced water chestnuts
1&1/2 T. Ponzu Citrus Sauce* (or low sodium soy sauce)
1 t. Kosher* salt
1&1/2 T. grated fresh grated fresh ginger root
1/2 cup Panko* bread crumbs
Peanut oil
In a bowl, blend well the pork, egg, water chestnuts, Ponzu, salt, ginger, and Panko. Form into small, compact balls. In a wok or deep fryer, heat the oil and cook the pork balls until browned. Serve warm on toothpicks with a dipping sauce of your choice.
"If you just skim across the surface hoping to avoid the thorns, you'll miss out on a lot. Commit!"
Love,
MM
Saturday, July 5, 2014
Bacon Pinto Beans
I made these yesterday, and they were YUMOLA!!
(serves 8)
1 lb. dried pinto bean, rinsed and picked through
1/2 lb. bacon, chopped
1 sweet* onion, chopped
1 T. chili powder
1 t. smoked paprika*
1 T. Worcestershire sauce
4 cups low-sodium chicken broth
4 cups water
Fresh bay leaf* (I LOVE picking one off my tree!*)
2 sprigs lime thyme*
2 cloves of garlic*, minced
Kosher salt
1 T. apple cider vinegar
1 t.fresh lemon juice*
1 t. fresh lime juice*
2 T. chopped fresh chives
Fresh cilantro*, chopped for serving
Put the beans in a large wide pot or Dutch oven and cover with cold water by 1". Bring to a boil, then remove from the heat and let soak 30 mins.; drain and rinse. Return the beans to the pot and add the bacon, onion, chili powder, Worcestershire sauce, chicken broth, 4 cups of water, paprika, bay leaf, and thyme sprigs. Bring to a simmer over med.-high heat, then reduce the heat to medium and simmer 30 mins. Stirring occasionally. Add 1 t. salt, and reduce the heat to med. low. Cover and simmer, stirring occasionally, 1&1/2 hours. Partially uncover the pot and continue simmering, stirring, until the beans are creamy and the liquid is thick. Add the vinegar, lemon and lime juices, and chives. Stir and serve with chopped cilantro, and lime flavored tortilla chips*.
"The greatest wonder of friendship is that the more you give, the richer you grow."
Have FUN today!!
Love,
MM
(serves 8)
1 lb. dried pinto bean, rinsed and picked through
1/2 lb. bacon, chopped
1 sweet* onion, chopped
1 T. chili powder
1 t. smoked paprika*
1 T. Worcestershire sauce
4 cups low-sodium chicken broth
4 cups water
Fresh bay leaf* (I LOVE picking one off my tree!*)
2 sprigs lime thyme*
2 cloves of garlic*, minced
Kosher salt
1 T. apple cider vinegar
1 t.fresh lemon juice*
1 t. fresh lime juice*
2 T. chopped fresh chives
Fresh cilantro*, chopped for serving
Put the beans in a large wide pot or Dutch oven and cover with cold water by 1". Bring to a boil, then remove from the heat and let soak 30 mins.; drain and rinse. Return the beans to the pot and add the bacon, onion, chili powder, Worcestershire sauce, chicken broth, 4 cups of water, paprika, bay leaf, and thyme sprigs. Bring to a simmer over med.-high heat, then reduce the heat to medium and simmer 30 mins. Stirring occasionally. Add 1 t. salt, and reduce the heat to med. low. Cover and simmer, stirring occasionally, 1&1/2 hours. Partially uncover the pot and continue simmering, stirring, until the beans are creamy and the liquid is thick. Add the vinegar, lemon and lime juices, and chives. Stir and serve with chopped cilantro, and lime flavored tortilla chips*.
"The greatest wonder of friendship is that the more you give, the richer you grow."
Have FUN today!!
Love,
MM
Friday, July 4, 2014
Pastrami Burgers with Muenster
Talk about the ultimate burger for your 4th of July blast:
(serves 4)
1/2 stick (1/4 cup) butter* (or you can use unsalted)
2 garlic cloves, minced
Kosher salt and freshly ground pepper
1/4 cup canola oil
1 sweet onion, thinly sliced
12 oz. good quality pastrami, sliced
2 lbs. ground beef (80-20 blend)
8 slices muenster cheese
1 T. water
4 soft brioche hamburger buns, split
2 kosher dill pickles, thinly sliced
8 Boston lettuce leaves (about 1 small lettuce head)
2 heirloom tomatoes, thinly sliced
Caraway coleslaw (recipe to follow)
Heat the grill to med. heat (or you can use the stove top, if camping, wait until the flames die down, and the coals glow red with white ash). Place the butter and garlic in a large cast-iron skillet and set over med. heat. As the butter melts, the garlic will infuse the butter and become fragrant. Stir well and season with S&P. Transfer garlic butter to a small bowl and set aside to cool. In the same skillet, add enough canola oil to coat, about 2 T. Add onion, and cook over med. heat, stirring, until the onion caramelizes, 10-15 mins. Season with S&P, and cook until soft and brown, about 3 more mins. Transfer to a plate and set aside. Raise the heat to med. high. Add 2 more T. oil to skillet to coat. Add the pastrami and cook, turning a few times, until crisp, 7-8 mins. Remove and set aside leaving any accumulated juices in the skillet. Divide the beef into 4 portions and form into 4 tight balls. Sprinkle them all over with S&P. Place in skillet and sear on all sides, 30-40 secs., then use a strong flat metal spatula to flatten them. continue to press with the spatula and cook until the burgers develop a crust on the bottom, about 2&1/2 mins. Flip and cook to develop a crust on second side, 1 min. Use a spoon to baste the burger with the juices in the pan. Top each with 2 slices of cheese. Pour 1 T. water into the skillet and cover with a lid, foil or another pan to seal in the steam to help melt the cheese. Leave covered 30-40 secs. or until melted, and remove lid. When the burgers are at the desired point of doneness, top each with a pile of pastrami, then set the burgers aside. Brush the cut sides of the buns lightly with the garlic butter. Toast buns on grill or under broiler until golden and crisp around the edges, 15-20 secs. Flip and lightly toast the outside, another 15 secs. Assemble the burgers by layering the bottom half of each bun with pickle slices and caramelized onion, then a pastrami burger patty. Top each with lettuce, tomatoes and the top half of the bun. Serve with caraway coleslaw.
Caraway Coleslaw:
(serves 4-6)
1/2 cup light* mayo.
1/2 cup sour cream or plain Greek yogurt*
1 t. Dijon mustard
3 T. cider vinegar
2 t. caraway seeds
1 T. mustard seeds
Kosher salt and freshly ground pepper
4 cups shredded green cabbage
2 cups shredded red cabbage
1/2 sweet onion, thinly sliced
2 carrots, grated
In a large bowl, whisk the mayo, sour cream, mustard and vinegar. In a dry skillet over med. heat, toast the caraway and mustard seeds until fragrant, 2-3 mins. Add to the dressing, season with S&P, and stir well. Add the cabbages, onion, and carrots and mix well, massaging in the dressing to coat the slaw and tenderize the veggies. Cover and set aside at least 10-15 mins. or refrigerate up to 2 days.
Editor's Note: I have been listening to patriotic music on the TV while writing this. I am PROUD to be an American, cry every time I hear the National Anthem, the I thank God for the Freedom we have living in this dear country!! America is indeed Beautiful.
Happy 4th of July everyone!! Be safe and have FUN today.
Love,
MM
(serves 4)
1/2 stick (1/4 cup) butter* (or you can use unsalted)
2 garlic cloves, minced
Kosher salt and freshly ground pepper
1/4 cup canola oil
1 sweet onion, thinly sliced
12 oz. good quality pastrami, sliced
2 lbs. ground beef (80-20 blend)
8 slices muenster cheese
1 T. water
4 soft brioche hamburger buns, split
2 kosher dill pickles, thinly sliced
8 Boston lettuce leaves (about 1 small lettuce head)
2 heirloom tomatoes, thinly sliced
Caraway coleslaw (recipe to follow)
Heat the grill to med. heat (or you can use the stove top, if camping, wait until the flames die down, and the coals glow red with white ash). Place the butter and garlic in a large cast-iron skillet and set over med. heat. As the butter melts, the garlic will infuse the butter and become fragrant. Stir well and season with S&P. Transfer garlic butter to a small bowl and set aside to cool. In the same skillet, add enough canola oil to coat, about 2 T. Add onion, and cook over med. heat, stirring, until the onion caramelizes, 10-15 mins. Season with S&P, and cook until soft and brown, about 3 more mins. Transfer to a plate and set aside. Raise the heat to med. high. Add 2 more T. oil to skillet to coat. Add the pastrami and cook, turning a few times, until crisp, 7-8 mins. Remove and set aside leaving any accumulated juices in the skillet. Divide the beef into 4 portions and form into 4 tight balls. Sprinkle them all over with S&P. Place in skillet and sear on all sides, 30-40 secs., then use a strong flat metal spatula to flatten them. continue to press with the spatula and cook until the burgers develop a crust on the bottom, about 2&1/2 mins. Flip and cook to develop a crust on second side, 1 min. Use a spoon to baste the burger with the juices in the pan. Top each with 2 slices of cheese. Pour 1 T. water into the skillet and cover with a lid, foil or another pan to seal in the steam to help melt the cheese. Leave covered 30-40 secs. or until melted, and remove lid. When the burgers are at the desired point of doneness, top each with a pile of pastrami, then set the burgers aside. Brush the cut sides of the buns lightly with the garlic butter. Toast buns on grill or under broiler until golden and crisp around the edges, 15-20 secs. Flip and lightly toast the outside, another 15 secs. Assemble the burgers by layering the bottom half of each bun with pickle slices and caramelized onion, then a pastrami burger patty. Top each with lettuce, tomatoes and the top half of the bun. Serve with caraway coleslaw.
Caraway Coleslaw:
(serves 4-6)
1/2 cup light* mayo.
1/2 cup sour cream or plain Greek yogurt*
1 t. Dijon mustard
3 T. cider vinegar
2 t. caraway seeds
1 T. mustard seeds
Kosher salt and freshly ground pepper
4 cups shredded green cabbage
2 cups shredded red cabbage
1/2 sweet onion, thinly sliced
2 carrots, grated
In a large bowl, whisk the mayo, sour cream, mustard and vinegar. In a dry skillet over med. heat, toast the caraway and mustard seeds until fragrant, 2-3 mins. Add to the dressing, season with S&P, and stir well. Add the cabbages, onion, and carrots and mix well, massaging in the dressing to coat the slaw and tenderize the veggies. Cover and set aside at least 10-15 mins. or refrigerate up to 2 days.
Editor's Note: I have been listening to patriotic music on the TV while writing this. I am PROUD to be an American, cry every time I hear the National Anthem, the I thank God for the Freedom we have living in this dear country!! America is indeed Beautiful.
Happy 4th of July everyone!! Be safe and have FUN today.
Love,
MM
Thursday, July 3, 2014
Goat Cheese "Fondue"
A 4th of July party starter:
(serves 5-6)
1 T. EVOO
1/4 cup diced shallot
2 T. finely minced garlic
2 cups finely diced (and seeded*) tomato
1 cup red wine (Zinfandel or Merlot)
8 oz. goat cheese, grated
Zest of 1 lemon
1 T. fine herbes mix, coarsely chopped (a blend of chervil, chives, parsley and tarragon)
Sea salt and freshly ground pepper, to taste
In a large skillet, heat oil on medium. Add shallot and garlic and sauté until soft but not brown. Stir and look for translucence, approx. 4 mins. Stir in tomato and wine, and simmer, stirring, until reduced to a light sauce, 5-10 mins. Remove from heat and stir in cheese, zest, and fines hrebes, Season with S&P. Preheat oven to 325. Transfer mixture to a small baking or casserole dish, and bake in center of oven until melted, 15-20 mins. Serve immediately with your choice of raw veggies (celery, broccoli, bell peppers, cauliflower) or crostini.
Have a great and fun day filled with peace, and remember, "Worry is the darkroom in which negatives are developed."
Love,
MM
(serves 5-6)
1 T. EVOO
1/4 cup diced shallot
2 T. finely minced garlic
2 cups finely diced (and seeded*) tomato
1 cup red wine (Zinfandel or Merlot)
8 oz. goat cheese, grated
Zest of 1 lemon
1 T. fine herbes mix, coarsely chopped (a blend of chervil, chives, parsley and tarragon)
Sea salt and freshly ground pepper, to taste
In a large skillet, heat oil on medium. Add shallot and garlic and sauté until soft but not brown. Stir and look for translucence, approx. 4 mins. Stir in tomato and wine, and simmer, stirring, until reduced to a light sauce, 5-10 mins. Remove from heat and stir in cheese, zest, and fines hrebes, Season with S&P. Preheat oven to 325. Transfer mixture to a small baking or casserole dish, and bake in center of oven until melted, 15-20 mins. Serve immediately with your choice of raw veggies (celery, broccoli, bell peppers, cauliflower) or crostini.
Have a great and fun day filled with peace, and remember, "Worry is the darkroom in which negatives are developed."
Love,
MM
Wednesday, July 2, 2014
Thai-Style Tuna Burgers
A great and juicy alternative to ground beef offering for your guests on the 4th. "These burgers are an homage to bold savory flavor."
(serves 4)
1/3 cup mayo. with olive oil
2 t. grated fresh ginger
2 eggs, beaten
1 cup Panko bread crumbs
1 T. fish sauce
1 t. (or to taste) Sriracha
2 5 oz. cans wild albacore tuna (lowest sodium you can get* - the pink can at Trader Joe's)
Lemon pepper*, to taste
1/4 cup celery, very thinly sliced
1/4 cup chopped green onion
4 small ciabatta buns, halved and toasted
1/3 cup pea shoots or micro greens
4 miniature sweet peppers, thinly sliced
Preheat oven to 450. In a small bowl, combine mayo. and ginger; transfer 2 T. to a large bowl. Cover remaining mayo. mixture and chill. To the same large bowl add eggs, lemon pepper, panko, fish sauce, and Sriracha. Flake tuna and add to bowl. Add celery and green onions and stir. Let stand 10 mins. With wet hands, shape tuna mixture into 4 3/4" patties. Place tuna patties on a greased baking sheet. Bake 10 min. or until done (160 F.). To serve, spread ciabatta halves with remaining mayo. mixture. Add a tuna patty to bottom half of each bun, bottom side up. Top with pea shoots or micro greens, thinly sliced peppers, and top buns.
Our thoughts and prayers are with you in your valiant fight, AL!!
Love,
MM
(serves 4)
1/3 cup mayo. with olive oil
2 t. grated fresh ginger
2 eggs, beaten
1 cup Panko bread crumbs
1 T. fish sauce
1 t. (or to taste) Sriracha
2 5 oz. cans wild albacore tuna (lowest sodium you can get* - the pink can at Trader Joe's)
Lemon pepper*, to taste
1/4 cup celery, very thinly sliced
1/4 cup chopped green onion
4 small ciabatta buns, halved and toasted
1/3 cup pea shoots or micro greens
4 miniature sweet peppers, thinly sliced
Preheat oven to 450. In a small bowl, combine mayo. and ginger; transfer 2 T. to a large bowl. Cover remaining mayo. mixture and chill. To the same large bowl add eggs, lemon pepper, panko, fish sauce, and Sriracha. Flake tuna and add to bowl. Add celery and green onions and stir. Let stand 10 mins. With wet hands, shape tuna mixture into 4 3/4" patties. Place tuna patties on a greased baking sheet. Bake 10 min. or until done (160 F.). To serve, spread ciabatta halves with remaining mayo. mixture. Add a tuna patty to bottom half of each bun, bottom side up. Top with pea shoots or micro greens, thinly sliced peppers, and top buns.
Our thoughts and prayers are with you in your valiant fight, AL!!
Love,
MM
Tuesday, July 1, 2014
Cheeseburger on a Skewer
July 1st. - time to start gearing up for your 4th "Q". Here's a fun one:
Ground beef
Kosher* salt
Freshly ground pepper
White onion, cut into small squares
Dill pickle slices (round chips)
Large cherry tomatoes
Sharp* cheddar, cut into small squares
Veg. oil
BBQ sauce (I like Stubbs*) for dipping
Mustard
Ketchup
Mayo
Season beef with S&P, and form into 1" meatballs. Thread skewers (if using wooden ones, soak in water so they won't burn on the grill or under the broiler*) with white onion squares, meatballs, pickle slices, and tomatoes; brush with oil. Grill over med.-high, turning occasionally, until meatballs are cooked to desired doneness. During the last min. of grilling, place the cheese squares on top of each meatball; let melt. Serve warm BBQ sauce on the side, and condiments your guests can choose from.
Be STRONG today.
And, have FUN!!
Love,
MM
Ground beef
Kosher* salt
Freshly ground pepper
White onion, cut into small squares
Dill pickle slices (round chips)
Large cherry tomatoes
Sharp* cheddar, cut into small squares
Veg. oil
BBQ sauce (I like Stubbs*) for dipping
Mustard
Ketchup
Mayo
Season beef with S&P, and form into 1" meatballs. Thread skewers (if using wooden ones, soak in water so they won't burn on the grill or under the broiler*) with white onion squares, meatballs, pickle slices, and tomatoes; brush with oil. Grill over med.-high, turning occasionally, until meatballs are cooked to desired doneness. During the last min. of grilling, place the cheese squares on top of each meatball; let melt. Serve warm BBQ sauce on the side, and condiments your guests can choose from.
Be STRONG today.
And, have FUN!!
Love,
MM
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