Just imagine banana slices in a rich butter and rum sauce with walnuts and coconut served warm over vanilla bean ice cream. Sounds YUMOLA to me!!
(serves 4)
4 bananas, peeled and sliced into rings
4 T. butter, melted
1 cup packed brown sugar
1/4 cup rum
1 t. vanilla extract
1/2 t. ground cinnamon
1/4 t. chopped walnuts
1/4 cup shredded coconut
Layer sliced bananas in the bottom of s slow cooker. Combine butter, brown sugar, rum, vanilla, and cinnamon in a small bowl; pour over bananas. Cover and cook on low for 2 hours. Top bananas with walnuts and coconut during the last 30 mins. of cooking.
Make sure you have a firm grasp of the meaning of grace!!
Love,
MM
Tuesday, August 19, 2014
Monday, August 18, 2014
Balsamic Marinated Flank Steak
From Food and Wine ,"A balsamic vinaigrette doubles as a marinade giving the steak enormous flavor during a 24-48 hour soak. Drizzle any extra marinade over grilled halved cherry tomatoes, sliced leeks and bread."
(makes 8 servings)
2 garlic cloves, sliced
1 T. fresh rosemary leaves
1 T. dried oregano, (or &1/2 T. fresh*)
2 T. whole grain mustard
1/2 cup balsamic vinegar
1 cup EVOO, plus more for grilling
Kosher salt
Freshly ground pepper
1 3 lb. flank steak
In a blender or food processor, combine the garlic, rosemary, oregano, mustard, and vinegar and puree until the garlic is minced. With the machine on, gradually add the oil and blend until creamy. Season lightly with S&P Add the meat to a glass or ceramic baking dish and pour all but 1/4 cup of the vinaigrette on top; turn the meat to coat. Cover with plastic wrap and refrigerate for at least 4 hours or up to 48. I would put it in a large zip lock baggie*. Light a grill and oil the grates. Remove the steak from the marinade, letting the excess drip off. Season with S&P. Grill the steak over mod. heat., turning occasionally, until lightly charred and an instant-read thermometer inserted in the thickest part registers 125, 10-12 mins. Transfer the steak to a carving board, and let rest for 5 mins. Thinly slice the meat against the grain, and serve, passing the remaining vinaigrette at the table.
"Waiting tries our faith and so we wait in hope."
Have FUN today!!
Love,
MM
(makes 8 servings)
2 garlic cloves, sliced
1 T. fresh rosemary leaves
1 T. dried oregano, (or &1/2 T. fresh*)
2 T. whole grain mustard
1/2 cup balsamic vinegar
1 cup EVOO, plus more for grilling
Kosher salt
Freshly ground pepper
1 3 lb. flank steak
In a blender or food processor, combine the garlic, rosemary, oregano, mustard, and vinegar and puree until the garlic is minced. With the machine on, gradually add the oil and blend until creamy. Season lightly with S&P Add the meat to a glass or ceramic baking dish and pour all but 1/4 cup of the vinaigrette on top; turn the meat to coat. Cover with plastic wrap and refrigerate for at least 4 hours or up to 48. I would put it in a large zip lock baggie*. Light a grill and oil the grates. Remove the steak from the marinade, letting the excess drip off. Season with S&P. Grill the steak over mod. heat., turning occasionally, until lightly charred and an instant-read thermometer inserted in the thickest part registers 125, 10-12 mins. Transfer the steak to a carving board, and let rest for 5 mins. Thinly slice the meat against the grain, and serve, passing the remaining vinaigrette at the table.
"Waiting tries our faith and so we wait in hope."
Have FUN today!!
Love,
MM
Sunday, August 17, 2014
Halibut with Garlic Mayonnaise-Parmesan Topping
Hopefully, Bud brought back some halibut from his Alaskan adventure, so this one is for you, Sue!
(makes 3 servings)
Topping:
2 T. light mayo.
1 t. lemon juice
1 small clove garlic, very finely minced
1/2 t. Dijon mustard or country-style Dijon mustard
1 T. freshly* grated Parmesan cheese
Optional: 1 thin green onion, finely sliced
1/8-1/4 t. Tabasco sauce
Halibut:
1 lb. halibut fillet
2 t. lemon juice
1/8-1/4 t. sea* salt
Freshly ground black pepper to taste
To prepare the topping: Combine the mayo., lemon juice, garlic, mustard, Parmesan, green onion, and Tabasco (if using) and set it aside while cooking the fish.
To prepare the halibut: Place fish on a broiling pan. Sprinkle with lemon juice, S&P. Bake in a preheated 450 oven 12 mins. per inch of thickness, or until fish tests done. Remove fish from oven and place a rack close to the broiling element. Turn the oven to broil. Spread the top of the fish with the garlic topping. Broil about 1 min. or until golden.
Bon Appetit!!
"If we could look into each others hearts, and understand the unique challenges each of us faces, I think we would treat each other more gently, with more love, tolerance, and care." ~ Marvin J. Aston
See ya in Church.
Love,
MM
(makes 3 servings)
Topping:
2 T. light mayo.
1 t. lemon juice
1 small clove garlic, very finely minced
1/2 t. Dijon mustard or country-style Dijon mustard
1 T. freshly* grated Parmesan cheese
Optional: 1 thin green onion, finely sliced
1/8-1/4 t. Tabasco sauce
Halibut:
1 lb. halibut fillet
2 t. lemon juice
1/8-1/4 t. sea* salt
Freshly ground black pepper to taste
To prepare the topping: Combine the mayo., lemon juice, garlic, mustard, Parmesan, green onion, and Tabasco (if using) and set it aside while cooking the fish.
To prepare the halibut: Place fish on a broiling pan. Sprinkle with lemon juice, S&P. Bake in a preheated 450 oven 12 mins. per inch of thickness, or until fish tests done. Remove fish from oven and place a rack close to the broiling element. Turn the oven to broil. Spread the top of the fish with the garlic topping. Broil about 1 min. or until golden.
Bon Appetit!!
"If we could look into each others hearts, and understand the unique challenges each of us faces, I think we would treat each other more gently, with more love, tolerance, and care." ~ Marvin J. Aston
See ya in Church.
Love,
MM
Saturday, August 16, 2014
Yummy Bok Choy Salad
Found this on allrecipes.com. "This is hands down the best salad that I've ever had. A homemade vinaigrette perfectly accents this simple salad of fresh baby bok choy, green onions, and toasted almonds."
(serves 4)
1/2 cup EVOO
1/4 cup white wine* vinegar
1/4*-1/3 cup white sugar (depending on your taste*)
3 T. Ponzu Citrus Sauce* (or low sodium* soy sauce)
2 bunches baby bok choy, cleaned and sliced
1 bunch green onions, chopped
1/8 cup slivered almonds, toasted
1/2 (6 oz.) package chow mein noodles
In a glass jar with a lid, mix together oil, vinegar, sugar, and soy sauce. Screw on the lid tightly, and shake til well mixed. Combine the bok choy, green onions, almonds, and chow mein noodles in a salad bowl. Toss with dressing and serve.
"We are all in this together. And, therefore, shared resources are move valuable when pooled."
Have FUN today!!
Love,
MM
(serves 4)
1/2 cup EVOO
1/4 cup white wine* vinegar
1/4*-1/3 cup white sugar (depending on your taste*)
3 T. Ponzu Citrus Sauce* (or low sodium* soy sauce)
2 bunches baby bok choy, cleaned and sliced
1 bunch green onions, chopped
1/8 cup slivered almonds, toasted
1/2 (6 oz.) package chow mein noodles
In a glass jar with a lid, mix together oil, vinegar, sugar, and soy sauce. Screw on the lid tightly, and shake til well mixed. Combine the bok choy, green onions, almonds, and chow mein noodles in a salad bowl. Toss with dressing and serve.
"We are all in this together. And, therefore, shared resources are move valuable when pooled."
Have FUN today!!
Love,
MM
Friday, August 15, 2014
Linda Holbrook's (from the Campbell's Soup website) Pulled Pork Slow Cooker Sandwiches
I am pleased to introduce a guest editor today. She made these for our Small Group, and they were DELISH! Thank you, Linda!! MM's note: for the first time EVER you will find no asterisks (denoting things I would change, substitute, or leave out of a recipe) today. The following is verbatim, and I am including her notes for success:
1 T. vegetable oil
1 boneless pork shoulder - 3-4 lbs. netted or tied (allow extra weight for bone-in)
1 can (10&1/2 oz.) Campbell's Condensed French Onion Soup
1 cup ketchup
1/4 cup cider vinegar
3 T. packed brown sugar
12 round sandwich rolls
1. Heat oil in 10" skillet over medium-high heat. Add the pork and cook until well-browned on all
sides.
2. Stir the soup, ketchup, vinegar, and brown sugar in a 5 qt. slow cooker. Add the pork and turn to
coat.
3. Cover and cook on LOW for 8-9 hours or until the pork is fork-tender. (Or on HIGH for 4-5 hours)
4. Remove the pork from the cooker to a cutting board, and let stand for 10 minutes. Using two forks,
shred the pork. Return the pork to the cooker.
5. Spoon the pork and sauce mixture on the rolls.
Serving suggestions: Serve with savory coleslaw with red and green cabbage, carrots and a vinaigrette dressing. For dessert serve ice cream sandwiches.
LINDA'S NOTES:
I had a 4.73 lb. shoulder roast with a bone (therefore, not tied) and increased the sauce ingredients by about one-half (except I used two cans of soup for convenience). It made enough to fill the slow cooker but way too much liquid for sandwiches. So I siphoned off a lot of the liquid and used it for gravy for those who preferred to have open-faced sandwiches. I served 12 with this amount - each having one sandwich, although those who chose open-face probably had the equivalent of two meat servings. It was plenty for lunch, but I would increase the amount of meat for 12 if it were for dinner - probably 6 lbs. of meat and just double the recipe amounts for everything else.
Don't use a cutting board to shred the pork - the juice will run all over. Use a brownie or lasagna pan. Since this was for lunch, I slow-cooked on low from 9 p.m. to 9 a.m., then shredded.
Coleslaw is an excellent choice for a side dish with this meal.
"We are all travelers in the wilderness of this world, and the best we can find in our travels is an honest friend."
Have FUN today!
Love,
MM
1 T. vegetable oil
1 boneless pork shoulder - 3-4 lbs. netted or tied (allow extra weight for bone-in)
1 can (10&1/2 oz.) Campbell's Condensed French Onion Soup
1 cup ketchup
1/4 cup cider vinegar
3 T. packed brown sugar
12 round sandwich rolls
1. Heat oil in 10" skillet over medium-high heat. Add the pork and cook until well-browned on all
sides.
2. Stir the soup, ketchup, vinegar, and brown sugar in a 5 qt. slow cooker. Add the pork and turn to
coat.
3. Cover and cook on LOW for 8-9 hours or until the pork is fork-tender. (Or on HIGH for 4-5 hours)
4. Remove the pork from the cooker to a cutting board, and let stand for 10 minutes. Using two forks,
shred the pork. Return the pork to the cooker.
5. Spoon the pork and sauce mixture on the rolls.
Serving suggestions: Serve with savory coleslaw with red and green cabbage, carrots and a vinaigrette dressing. For dessert serve ice cream sandwiches.
LINDA'S NOTES:
I had a 4.73 lb. shoulder roast with a bone (therefore, not tied) and increased the sauce ingredients by about one-half (except I used two cans of soup for convenience). It made enough to fill the slow cooker but way too much liquid for sandwiches. So I siphoned off a lot of the liquid and used it for gravy for those who preferred to have open-faced sandwiches. I served 12 with this amount - each having one sandwich, although those who chose open-face probably had the equivalent of two meat servings. It was plenty for lunch, but I would increase the amount of meat for 12 if it were for dinner - probably 6 lbs. of meat and just double the recipe amounts for everything else.
Don't use a cutting board to shred the pork - the juice will run all over. Use a brownie or lasagna pan. Since this was for lunch, I slow-cooked on low from 9 p.m. to 9 a.m., then shredded.
Coleslaw is an excellent choice for a side dish with this meal.
"We are all travelers in the wilderness of this world, and the best we can find in our travels is an honest friend."
Have FUN today!
Love,
MM
Thursday, August 14, 2014
Shrimp and Avocaco Summer Salad Rolls
Perfect for a picnic or outdoor concert!
(makes 4 rolls, serves 2)
For the rolls:
12-15 med. shrimp (about 1/2 lb.), peeled, deveined, and tails removed
2 t. grapeseed or other flavorless oil
1/4 t. sea* salt
4 rice paper wrappers, or more, if needed
1 avocado, halved, pit removed, and cut into 12 slices
8 sprigs cilantro
4 cups shredded romaine (about 1 head)
For the dressing:
2 T. tahini
2 t. yellow miso paste
2 T. freshly squeezed* lemon juice
2 T. warm water
1/2-1 t. sambal oelek, or more to taste (optional)
To cook the shrimp, preheat the oven to 400. Toss the shrimp with the oil and sprinkle with salt. Lay the shrimp on a baking sheet in a single layer. Roast for 5-8 mins., or until the shrimp are pink and cooked through. Remove from baking sheet and let cool. Meanwhile, make the dressing by mixing the tahini and miso in a small bowl. Slowly whisk in the lemon juice and water until a smooth dressing forms. Add sambal oelek for some spiciness, if desired. To assemble rolls, fill a large pie plate or other shallow dish large enough to fit the rice paper wrappers with warm water. Arrange the shrimp, avocado, cilantro and lettuce in bowls or plates around a damp cutting board, with the rice paper wrappers and soaking water nearby. Submerge a wrapper in the water and let sit until it is no longer stiff, but not so soft that it immediately folds onto itself, about 20-30 seconds. Place the softened wrapper on the cutting board. Arrange 3 shrimp in a row in the middle of the wrapper, followed by 3 pieces of avocado, 2 sprigs of cilantro, and about 1 cup of lettuce. Fold in the two sides of the wrapper, then roll the wrapper around the filling, trying to compress the lettuce as much as possible, similar to wrapping a burrito (remove some lettuce if you are finding it difficult to roll). The rice paper will stick to itself, sealing the roll closed. Transfer roll to a plate, and repeat with remaining ingredients. cut rolls in half and serve with the dressing on the side for dipping. Note: for a prettier roll, alternate the shrimp and avocado while layering.
"Faith is being sure of what we hope for and certain of what we do not see."
Love,
MM
(makes 4 rolls, serves 2)
For the rolls:
12-15 med. shrimp (about 1/2 lb.), peeled, deveined, and tails removed
2 t. grapeseed or other flavorless oil
1/4 t. sea* salt
4 rice paper wrappers, or more, if needed
1 avocado, halved, pit removed, and cut into 12 slices
8 sprigs cilantro
4 cups shredded romaine (about 1 head)
For the dressing:
2 T. tahini
2 t. yellow miso paste
2 T. freshly squeezed* lemon juice
2 T. warm water
1/2-1 t. sambal oelek, or more to taste (optional)
To cook the shrimp, preheat the oven to 400. Toss the shrimp with the oil and sprinkle with salt. Lay the shrimp on a baking sheet in a single layer. Roast for 5-8 mins., or until the shrimp are pink and cooked through. Remove from baking sheet and let cool. Meanwhile, make the dressing by mixing the tahini and miso in a small bowl. Slowly whisk in the lemon juice and water until a smooth dressing forms. Add sambal oelek for some spiciness, if desired. To assemble rolls, fill a large pie plate or other shallow dish large enough to fit the rice paper wrappers with warm water. Arrange the shrimp, avocado, cilantro and lettuce in bowls or plates around a damp cutting board, with the rice paper wrappers and soaking water nearby. Submerge a wrapper in the water and let sit until it is no longer stiff, but not so soft that it immediately folds onto itself, about 20-30 seconds. Place the softened wrapper on the cutting board. Arrange 3 shrimp in a row in the middle of the wrapper, followed by 3 pieces of avocado, 2 sprigs of cilantro, and about 1 cup of lettuce. Fold in the two sides of the wrapper, then roll the wrapper around the filling, trying to compress the lettuce as much as possible, similar to wrapping a burrito (remove some lettuce if you are finding it difficult to roll). The rice paper will stick to itself, sealing the roll closed. Transfer roll to a plate, and repeat with remaining ingredients. cut rolls in half and serve with the dressing on the side for dipping. Note: for a prettier roll, alternate the shrimp and avocado while layering.
"Faith is being sure of what we hope for and certain of what we do not see."
Love,
MM
Wednesday, August 13, 2014
Caramel Apple Cheesecake
Dear readers, I feel I must explain my long absence. It is with an extremely heavy heart and tears rolling down my cheeks, that I have to tell you that we lost an amazing man, and my Earthly anchor, Alan George Hipps July 23rd. He was a HUGE fan of my blog, and this first entry back is dedicated to him!
And, OBTW, this recipe won the Grand Prize in an apple contest. "With caramel both on the bottom and over the top, this cheesecake is ooey-gooey good."
(12 servings)
1&1/2 cups cinnamon graham crackers crumbs (about 8 whole crackers)
3/4 cup sugar, divided
1/4 cup butter, melted
1 package (14 oz.) caramels
2/3 cup evaporated milk
1/2 cup chopped pecans, divided
2 packages (8 oz. each) cream cheese, softened
2 T. all-purpose flour, divided
2 eggs, lightly beaten
1&1/2 cups chopped peeled Granny Smith* apples
1/2 t. ground cinnamon
Place a greased 9" springform pan on a double thickness of heavy-duty foil (about 18" square). Securely wrap foil around pan. In a small bowl, combine the cracker crumbs, 1/4 cup sugar and butter. Press onto the bottom and 1" up the sides of prepared pan. Place on a baking sheet. Bake at 350 for 10 mins. or until lightly browned. Cool on a wire rack. In a heavy saucepan over med.-low heat, cook and stir caramels and milk until melted and smooth. Pour 1 cup over crust; sprinkle with 1/4 cup pecans. Set remaining caramel mixture aside. In a large bowl, beat the cream cheese, 1 T. flour and remaining sugar until smooth. Add eggs; beat on low speed just until combined. Combine the apples, cinnamon and remaining flour; fold into cream cheese mixture. Pour into crust. Place springform pan in a large baking pan; add 1" hot water to the large pan. Bake for 40 mins. Reheat reserved caramel mixture if necessary; gently spoon over cheesecake. Sprinkle with remaining pecans. Bake 10-15 mins. longer or until center is just set. Remove pan from water bath. Cool on a wire rack for 10 mins. Carefully run a knife around edge to loosen; cool 1 hour longer. Refrigerate overnight, and remove sides of pan to serve.
We must keep our chins up, live TODAY, and have Faith for tomorrow!!
Love,
MM
And, OBTW, this recipe won the Grand Prize in an apple contest. "With caramel both on the bottom and over the top, this cheesecake is ooey-gooey good."
(12 servings)
1&1/2 cups cinnamon graham crackers crumbs (about 8 whole crackers)
3/4 cup sugar, divided
1/4 cup butter, melted
1 package (14 oz.) caramels
2/3 cup evaporated milk
1/2 cup chopped pecans, divided
2 packages (8 oz. each) cream cheese, softened
2 T. all-purpose flour, divided
2 eggs, lightly beaten
1&1/2 cups chopped peeled Granny Smith* apples
1/2 t. ground cinnamon
Place a greased 9" springform pan on a double thickness of heavy-duty foil (about 18" square). Securely wrap foil around pan. In a small bowl, combine the cracker crumbs, 1/4 cup sugar and butter. Press onto the bottom and 1" up the sides of prepared pan. Place on a baking sheet. Bake at 350 for 10 mins. or until lightly browned. Cool on a wire rack. In a heavy saucepan over med.-low heat, cook and stir caramels and milk until melted and smooth. Pour 1 cup over crust; sprinkle with 1/4 cup pecans. Set remaining caramel mixture aside. In a large bowl, beat the cream cheese, 1 T. flour and remaining sugar until smooth. Add eggs; beat on low speed just until combined. Combine the apples, cinnamon and remaining flour; fold into cream cheese mixture. Pour into crust. Place springform pan in a large baking pan; add 1" hot water to the large pan. Bake for 40 mins. Reheat reserved caramel mixture if necessary; gently spoon over cheesecake. Sprinkle with remaining pecans. Bake 10-15 mins. longer or until center is just set. Remove pan from water bath. Cool on a wire rack for 10 mins. Carefully run a knife around edge to loosen; cool 1 hour longer. Refrigerate overnight, and remove sides of pan to serve.
We must keep our chins up, live TODAY, and have Faith for tomorrow!!
Love,
MM
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