Take advantage of the sale on strawberries this weekend (at my Safeway, anyway) with this great summertime recipe!!
(makes 1 pie)
1 9" ready to bake deep dish pie shell, thawed
1 (4 serving) package strawberry flavored gelatin
1/2 cup Sugar in the Raw*
3 T. cornstarch
3/4 cup ginger ale
1 qt. fresh strawberries, hulled and cut in half
Whipped cream
Bake pie shell according to package directions; set aside to cool.
In a medium saucepan, combine remaining ingredients (through ginger ale) over med. heat. Cook 5-7 mins. or until gelatin has dissolved and mixture is clear, stirring occasionally. Remove from heat and let cool about 5 mins. Stir in strawberries then pour into baked pie shell. Chill at least 4 hours or until set. Serve, or cover and keep chilled until ready to serve. Top with whipped cream, if desired.
"Life is short - hug a little longer. Love a little stronger. Forgive a little sooner. And, smile a little sweeter."
Count your many Blessings - do it right now!!
Love,
MM
Sunday, June 7, 2015
Saturday, June 6, 2015
Grilled Chimichurri Steaks with Pan Grilled Mushrooms and Asparagus
Throw in a fluffy baked potato, and your feast is complete!!
(serves 4)
1&1/2 lbs. your favorite grilling steaks
1 cup fresh flat-leaf* parsley
3/4 cup EVOO
1/4 cup balsamic vinegar
4 cloves of garlic
1 t. onion powder
1 t. marjoram
1 t. thyme
Kosher* salt and freshly ground pepper, to taste
1 pkg. sliced portabella mushrooms
1 bunch fresh asparagus (I would use "pencil thin"*)
In a food processor, add parsley, 1/2 cup oil, balsamic, garlic, onion powder, marjoram, thyme, S&P. Grind and blend well, reserve small amount in dish for drizzling on steaks at the table. In a dish or large zip lock bag place steaks and the rest of the chimichurri sauce to marinade for at least 20 mins. on the counter top. Trim asparagus and place in a small tin cake pan or grill pan with small holes and drizzle with oil. Add S&P to taste. Do the same in a separate pan with the mushrooms. Preheat grill (or broiler*) to medium heat and place asparagus and mushroom tins or grill pans on one side. Grill the steaks to your desired degree of doneness, letting the steaks rest for 10 mins. Continue cooking the asparagus and mushrooms (they will take approx. 20-25 mins.). Turn in pan mid way. Serve the mushrooms on top of the steaks with the asparagus on the side, and a "loaded" baked potato.
"It's never too late for a fresh start."
Have FUN in the hot SUN today!!!
Love,
MM
(serves 4)
1&1/2 lbs. your favorite grilling steaks
1 cup fresh flat-leaf* parsley
3/4 cup EVOO
1/4 cup balsamic vinegar
4 cloves of garlic
1 t. onion powder
1 t. marjoram
1 t. thyme
Kosher* salt and freshly ground pepper, to taste
1 pkg. sliced portabella mushrooms
1 bunch fresh asparagus (I would use "pencil thin"*)
In a food processor, add parsley, 1/2 cup oil, balsamic, garlic, onion powder, marjoram, thyme, S&P. Grind and blend well, reserve small amount in dish for drizzling on steaks at the table. In a dish or large zip lock bag place steaks and the rest of the chimichurri sauce to marinade for at least 20 mins. on the counter top. Trim asparagus and place in a small tin cake pan or grill pan with small holes and drizzle with oil. Add S&P to taste. Do the same in a separate pan with the mushrooms. Preheat grill (or broiler*) to medium heat and place asparagus and mushroom tins or grill pans on one side. Grill the steaks to your desired degree of doneness, letting the steaks rest for 10 mins. Continue cooking the asparagus and mushrooms (they will take approx. 20-25 mins.). Turn in pan mid way. Serve the mushrooms on top of the steaks with the asparagus on the side, and a "loaded" baked potato.
"It's never too late for a fresh start."
Have FUN in the hot SUN today!!!
Love,
MM
Friday, June 5, 2015
Snapper Escabeche with Charred Scallions
It's gonna a great day for grilling!! And, here is a perfect one for tonight:
(serves 4)
8 T. EVOO, divided plus more for the grill
1/2 small red onion, thinly sliced
1/4 cup white wine vinegar
Kosher salt
Freshly ground pepper
4 6 oz. snapper fillets
Lemon* parsley leaves with tender stems for serving
Lemon crowns* for garnish
Prepare grill for med.-high heat; oil grate well. Combine onion, vinegar, and 6 T. oil in a small bowl; season with S&P. Set aside. Rub snapper all over with 1 T. oil total; season with S&P. Grill skin side down, until lightly charred and almost cooked through, 4-6 mins. (skin should release easily; if it sticks, grill another min. or two). Turn; grill until just cooked through, about 1 min. Place skin side up in a baking dish. Pour reserved marinade over hot snapper, and let sit at least 10 mins. (the longer it sits, the more intensely flavored it will be). Meanwhile, toss scallions on a baking sheet with remaining 1 T. oil; season with S&P. Grill, turning often, until lightly charred and wilted, about 2 mins. Transfer to a cutting board. Let cool; coarsely chop. To serve, spoon marinade over snapper and top with scallions and parsley. Garnish plates with lemon crowns. You can marinate snapper 2 hours ahead, if you wish. Cover and chill. Bring back up to room temp. before grilling.
"May you be willing to do what you can with all that you have, wherever you are."
Have FUN today, Happy Friday, and it is National Donut Day, so treat yourself to one!!
Love,
MM
(serves 4)
8 T. EVOO, divided plus more for the grill
1/2 small red onion, thinly sliced
1/4 cup white wine vinegar
Kosher salt
Freshly ground pepper
4 6 oz. snapper fillets
Lemon* parsley leaves with tender stems for serving
Lemon crowns* for garnish
Prepare grill for med.-high heat; oil grate well. Combine onion, vinegar, and 6 T. oil in a small bowl; season with S&P. Set aside. Rub snapper all over with 1 T. oil total; season with S&P. Grill skin side down, until lightly charred and almost cooked through, 4-6 mins. (skin should release easily; if it sticks, grill another min. or two). Turn; grill until just cooked through, about 1 min. Place skin side up in a baking dish. Pour reserved marinade over hot snapper, and let sit at least 10 mins. (the longer it sits, the more intensely flavored it will be). Meanwhile, toss scallions on a baking sheet with remaining 1 T. oil; season with S&P. Grill, turning often, until lightly charred and wilted, about 2 mins. Transfer to a cutting board. Let cool; coarsely chop. To serve, spoon marinade over snapper and top with scallions and parsley. Garnish plates with lemon crowns. You can marinate snapper 2 hours ahead, if you wish. Cover and chill. Bring back up to room temp. before grilling.
"May you be willing to do what you can with all that you have, wherever you are."
Have FUN today, Happy Friday, and it is National Donut Day, so treat yourself to one!!
Love,
MM
Thursday, June 4, 2015
Fresh Strawberry Tiramisu Trifle
This one is a "show stopper"!!
(no serving size)
4 cups fresh strawberries, rinsed, plus a few for garnish
2 cups extra creamy* whipped topping
1&1/2 cup cold whole* milk
1 cup strongly brewed coffee, cooled, divided
1 8 oz. package mascarpone cheese, room temp.
1 3.4 oz. package instant vanilla pudding mix
1 3 oz. package ladyfingers
Unsweetened cocoa powder, for garnish
Remove stems from strawberries and slice into small pieces (leaving a few whole). Transfer to a bowl and set aside. Follow package directions and mix cold milk and pudding mix in a large bowl for 2 mins. Refrigerate for 5 mins. In a bowl or mixer, beat mascarpone until smooth and creamy, then mix in 3 T. coffee. Remove pudding from fridge and alternate adding it and whipped topping into the creamy mascarpone. Pour remaining coffee into a bowl and set up your large trifle bowl or individual ramekins next to it. Working one at a time, take ladyfingers and quickly dunk them in coffee, making sure both side get completely submerged. Immediately line the bottom of serving dish(es) with 1/2 of the ladyfingers.
Top ladyfinger layer with a thin layer of mascarpone mixture. Then add remaining ladyfingers and a heaping amount of strawberries (if using a trifle bow, spread out all of the strawberries). Spread remaining mascarpone mixture over the top and dust generously with cocoa powder. Refrigerate for at least 2 hours or overnight. When ready to serve, garnish with a strawberry and serve chilled.
"YOU are 100% qualified to succeed!!"
The sun is back today ~ go out and dance in it!!!
Love,
MM
(no serving size)
4 cups fresh strawberries, rinsed, plus a few for garnish
2 cups extra creamy* whipped topping
1&1/2 cup cold whole* milk
1 cup strongly brewed coffee, cooled, divided
1 8 oz. package mascarpone cheese, room temp.
1 3.4 oz. package instant vanilla pudding mix
1 3 oz. package ladyfingers
Unsweetened cocoa powder, for garnish
Remove stems from strawberries and slice into small pieces (leaving a few whole). Transfer to a bowl and set aside. Follow package directions and mix cold milk and pudding mix in a large bowl for 2 mins. Refrigerate for 5 mins. In a bowl or mixer, beat mascarpone until smooth and creamy, then mix in 3 T. coffee. Remove pudding from fridge and alternate adding it and whipped topping into the creamy mascarpone. Pour remaining coffee into a bowl and set up your large trifle bowl or individual ramekins next to it. Working one at a time, take ladyfingers and quickly dunk them in coffee, making sure both side get completely submerged. Immediately line the bottom of serving dish(es) with 1/2 of the ladyfingers.
Top ladyfinger layer with a thin layer of mascarpone mixture. Then add remaining ladyfingers and a heaping amount of strawberries (if using a trifle bow, spread out all of the strawberries). Spread remaining mascarpone mixture over the top and dust generously with cocoa powder. Refrigerate for at least 2 hours or overnight. When ready to serve, garnish with a strawberry and serve chilled.
"YOU are 100% qualified to succeed!!"
The sun is back today ~ go out and dance in it!!!
Love,
MM
Wednesday, June 3, 2015
Calabash Style Hush Puppies
Serve these hot with honey butter and be prepared to go, "MMM MMMMMM!"
(serves 6-8)
3/4 cup self rising flour
1 cup self rising corn meal (not a mix)
1 large egg, lightly beaten
1 small sweet onion, finely minced
1 pinch Johnny's Garlic Seasoning*
1 pinch onion powder
1 pinch Old Bay seasoning
1 T. sugar
3/4-1 cup buttermilk
Canola oil for frying
In a large mixing bowl, mix together flour and cornmeal. Add egg, onion, and spices. Add buttermilk and stir with a fork just until blended. Mixture should be fairly stiff. Add a little bit more buttermilk, if necessary. Heat oil in a deep fryer or deep pot to 375. Drop dough by teaspoons into hot oil and fry until hush puppies rise to the top and are golden brown. Remove from fryer and drain on paper towels.
"You are amazing just the way you are! Diamonds, rubies, emeralds, and sapphires are all brilliant. Sunrises and sunsets are both breathtaking. Roses and orchids are both spectacular, and every single star in the sky shines! Why compare yourself to anyone else? You are exquisite, rare, and beyond compare!"
Have FUN today!!!
Love,
MM
(serves 6-8)
3/4 cup self rising flour
1 cup self rising corn meal (not a mix)
1 large egg, lightly beaten
1 small sweet onion, finely minced
1 pinch Johnny's Garlic Seasoning*
1 pinch onion powder
1 pinch Old Bay seasoning
1 T. sugar
3/4-1 cup buttermilk
Canola oil for frying
In a large mixing bowl, mix together flour and cornmeal. Add egg, onion, and spices. Add buttermilk and stir with a fork just until blended. Mixture should be fairly stiff. Add a little bit more buttermilk, if necessary. Heat oil in a deep fryer or deep pot to 375. Drop dough by teaspoons into hot oil and fry until hush puppies rise to the top and are golden brown. Remove from fryer and drain on paper towels.
"You are amazing just the way you are! Diamonds, rubies, emeralds, and sapphires are all brilliant. Sunrises and sunsets are both breathtaking. Roses and orchids are both spectacular, and every single star in the sky shines! Why compare yourself to anyone else? You are exquisite, rare, and beyond compare!"
Have FUN today!!!
Love,
MM
Tuesday, June 2, 2015
Tomato and Smoked Salmon Salad
Another one that is perfect for al fresco dining!!
(serves 2)
3 T. EVOO
1 T. freshly squeezed* lemon juice
2 t. roughly chopped capers, drained and rinsed
1 t. Dijon mustard
1/4 t. each kosher salt and freshly* ground pepper
1 lb. heirloom tomaotes, sliced
4 oz. wild caught* smoked Alaskan* salmon, broken in bite-size pieces
1/2 small red onion, thinly sliced into rings*
1/4 cup torn lemon* parsley leaves (I am growing lemon parsley on my farm = DELISH)
1 slice sourdough bread, toasted and broken into bite-size pieces
Whisk oil, lemon juice, capers, and Dijon together in a small bowl. Season with S&P. Arrange tomato slices in an even layer on a large serving platter and top with salmon, red onion rings, parsley, and bread. Drizzle with dressing.
"Amazing Grace ~ how sweet the sound!!"
Have FUN out there today and share your smile.
Love,
MM
(serves 2)
3 T. EVOO
1 T. freshly squeezed* lemon juice
2 t. roughly chopped capers, drained and rinsed
1 t. Dijon mustard
1/4 t. each kosher salt and freshly* ground pepper
1 lb. heirloom tomaotes, sliced
4 oz. wild caught* smoked Alaskan* salmon, broken in bite-size pieces
1/2 small red onion, thinly sliced into rings*
1/4 cup torn lemon* parsley leaves (I am growing lemon parsley on my farm = DELISH)
1 slice sourdough bread, toasted and broken into bite-size pieces
Whisk oil, lemon juice, capers, and Dijon together in a small bowl. Season with S&P. Arrange tomato slices in an even layer on a large serving platter and top with salmon, red onion rings, parsley, and bread. Drizzle with dressing.
"Amazing Grace ~ how sweet the sound!!"
Have FUN out there today and share your smile.
Love,
MM
Monday, June 1, 2015
Green Beans with Olives and Feta
This one totally floats MY boat!!
(serves 4)
1 lb. haricots verts or trimmed green beans
2 T. EVOO
2 cloves of garlic, sliced
1/2 cup roughly chopped pitted green olives
1/3 cup crumbled feta
2 T. roughly chopped lemon* parsley
1/2 t. each kosher salt and freshly ground pepper
Fill a large straight sided skillet 3/4 of the way with water and bring to a boil over high heat. Add the haricots verts and cook until crisp-tender, about 3 mins. Drain in a colander and rinse under cold water. Set aside. Heat the oil and garlic in a skillet and cook until garlic is tender and fragrant, about 2 mins. Add the olives and cook until heated through, about 30 secs. Return reserved beans to skillet and reheat, tossing with the olives, garlic, and oil. Top with feta, parsley, S&P.
"As I look back on my life, I realize that every time I thought I was being REJECTED from something good, I was actually being RE-DIRECTED to something better."
Have FUN today!!
Love,
MM
(serves 4)
1 lb. haricots verts or trimmed green beans
2 T. EVOO
2 cloves of garlic, sliced
1/2 cup roughly chopped pitted green olives
1/3 cup crumbled feta
2 T. roughly chopped lemon* parsley
1/2 t. each kosher salt and freshly ground pepper
Fill a large straight sided skillet 3/4 of the way with water and bring to a boil over high heat. Add the haricots verts and cook until crisp-tender, about 3 mins. Drain in a colander and rinse under cold water. Set aside. Heat the oil and garlic in a skillet and cook until garlic is tender and fragrant, about 2 mins. Add the olives and cook until heated through, about 30 secs. Return reserved beans to skillet and reheat, tossing with the olives, garlic, and oil. Top with feta, parsley, S&P.
"As I look back on my life, I realize that every time I thought I was being REJECTED from something good, I was actually being RE-DIRECTED to something better."
Have FUN today!!
Love,
MM
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