Happy Labor Day, Dear Readers!! This one takes only a little labor. I LOVE endive - also great smeared with Boursin spreadable herb cheese.
(makes 64)
4 heads of Belgian Endive (a mixture of colors will make them more visually appealing*)
2 lbs. peeled and deveined med. cooked shrimp
1/4 cup scallions, finely chopped
2 T. freshly squeezed* lime juice
1*-2 small jalapeno chiles, finely chopped (wear gloves* - remove seeds and ribs to lower heat)
2 t. kosher* or Malden* salt
1 ripe* avocado, cut into 1/4" cubes
Bibb or Butter lettuce leaves, for serving
Lime and Lemon wedges, for serving.
Cut shrimp into 1/4" pieces; place in a med. bowl. Stir in scallions, lime juice, jalapenos, and salt. Just before serving, fold avocado cubes into shrimp mixture. Gently pull the leaves from the endive heads. Fill with shrimp mixture. Arrange lettuce leaves on a serving platter, and place endive spears around in a decorative pattern*. Garnish with lemon and lime wedges. Chill.
"Hope. Plan. Dream. DO!!
Have FUN and be Safe today!!!
Love,
MM
Monday, September 7, 2015
Sunday, September 6, 2015
Roasted Cedar-Planked Salmon with Mustard-Maple Glaze
Holy Moly!! This one is for YOU, Linda!!
(serves 4)
1 cedar plank
1&1/2 lb. center-cut wild salmon fillet with skin on (about 1&1/2" thick)
1/8 t. kosher* salt
1/3 cup pure maple syrup
2&1/2 T. whole grain* mustard
2 cloves chopped garlic
Juice of 1/2 lemon
Dash of smoked* paprika* or cayenne
Soak the cedar plank in water for 1 hour. Heat oven to 400, and line baking sheet with foil. Heat plank in oven 10 mins. Place on prepared pan, and put salmon on top. Season with salt. Roast until nearly opaque in the thickest part., 10-12 mins. Remove from oven and switch oven to broil. Simmer the maple syrup, mustard, and garlic in a small saucepan until reduced to about 1/3 cups, 8 mins. Stir in lemon juice and paprika and remove from heat. Reserve 2 T. of the glaze; spoon remaining glaze over salmon and broil 6" from heat until flesh is opaque, 3-5 mins. Remove salmon from oven and place on a serving platter. Spoon reserved glaze over salmon.
"Throw out that old song of self pity and excuses. Sing a NEW song of thankfulness, joy, and happiness."
Love,
MM
(serves 4)
1 cedar plank
1&1/2 lb. center-cut wild salmon fillet with skin on (about 1&1/2" thick)
1/8 t. kosher* salt
1/3 cup pure maple syrup
2&1/2 T. whole grain* mustard
2 cloves chopped garlic
Juice of 1/2 lemon
Dash of smoked* paprika* or cayenne
Soak the cedar plank in water for 1 hour. Heat oven to 400, and line baking sheet with foil. Heat plank in oven 10 mins. Place on prepared pan, and put salmon on top. Season with salt. Roast until nearly opaque in the thickest part., 10-12 mins. Remove from oven and switch oven to broil. Simmer the maple syrup, mustard, and garlic in a small saucepan until reduced to about 1/3 cups, 8 mins. Stir in lemon juice and paprika and remove from heat. Reserve 2 T. of the glaze; spoon remaining glaze over salmon and broil 6" from heat until flesh is opaque, 3-5 mins. Remove salmon from oven and place on a serving platter. Spoon reserved glaze over salmon.
"Throw out that old song of self pity and excuses. Sing a NEW song of thankfulness, joy, and happiness."
Love,
MM
Saturday, September 5, 2015
Key Lime and Blueberry Pies in Jars
How fun, GOOD, and Cute (and, again, perfect for your camping trip or Labor Day picnic - packed well in your cooler with jar lids)!!
(makes 8 pies/jars)
8 (4 oz.) Mason* canning jars
Parchment paper
12 graham crackers
2 T. granulated sugar
6 T. Kerrygold* butter, melted
1 14 oz. can sweetened condensed milk
4 large egg yolks
1/2 cup fresh lime juice (from about 4 limes - key* limes, if you can find them*)
1/2 cup heavy cream
1 cup fresh* blueberries
Grated lime zest, for serving
Heat oven to 375. Line an 8&1/2x 4&1/2" loaf pan with parchment paper, leaving a 3" overhang on the two long sides. In a food processor, pulse the graham crackers and sugar to form fine crumbs (you should have 1&3/4 cups total). Add the butter to the processor and pulse to combine. Spoon 1 T. each into eight 4 oz. jars, gently pressing them into the bottom. Transfer the jars to a large rimmed baking sheet. Press remaining graham mixture into the bottom of the prepared loaf pan and transfer the pan to the baking sheet. Bake until the crusts are golden brown 12-15 mins. Transfer to a wire rack to cool. Reduce oven temp. to 350. In a large bowl, whisk together the milk and egg yolks. Add the lime juice an whisk to combine. Divide the mixture among the cooled jars (3 T. per jar), and bake until just set, 10-12 mins. Transfer to a wire rack to cool, then refrigerate until ready to serve (up to 2 days). Using an electric mixer, beat the heavy cream in a med. bowl until stiff peaks form. Roughly break up the remaining graham cracker crust (you will have some left over) and form layers in the jars using the cream, blueberries, lime zest, and broken grahams.
"Be someone you want to be around."
Have FUN today!!!!!
Love,
MM
(makes 8 pies/jars)
8 (4 oz.) Mason* canning jars
Parchment paper
12 graham crackers
2 T. granulated sugar
6 T. Kerrygold* butter, melted
1 14 oz. can sweetened condensed milk
4 large egg yolks
1/2 cup fresh lime juice (from about 4 limes - key* limes, if you can find them*)
1/2 cup heavy cream
1 cup fresh* blueberries
Grated lime zest, for serving
Heat oven to 375. Line an 8&1/2x 4&1/2" loaf pan with parchment paper, leaving a 3" overhang on the two long sides. In a food processor, pulse the graham crackers and sugar to form fine crumbs (you should have 1&3/4 cups total). Add the butter to the processor and pulse to combine. Spoon 1 T. each into eight 4 oz. jars, gently pressing them into the bottom. Transfer the jars to a large rimmed baking sheet. Press remaining graham mixture into the bottom of the prepared loaf pan and transfer the pan to the baking sheet. Bake until the crusts are golden brown 12-15 mins. Transfer to a wire rack to cool. Reduce oven temp. to 350. In a large bowl, whisk together the milk and egg yolks. Add the lime juice an whisk to combine. Divide the mixture among the cooled jars (3 T. per jar), and bake until just set, 10-12 mins. Transfer to a wire rack to cool, then refrigerate until ready to serve (up to 2 days). Using an electric mixer, beat the heavy cream in a med. bowl until stiff peaks form. Roughly break up the remaining graham cracker crust (you will have some left over) and form layers in the jars using the cream, blueberries, lime zest, and broken grahams.
"Be someone you want to be around."
Have FUN today!!!!!
Love,
MM
Friday, September 4, 2015
Grilled Chicken Sausages with Peaches and Onions
Perfect for your backyard BBQ or holiday weekend camping/RVing trip!!
(serves 4)
1 cup balsamic vinegar
Cooking spray (I like coconut oil*)
2 medium ripe* peaches, cut into 8 wedges (leave the skin on*)
1 med. red onion, cut into 8 wedges with root end intact to keep the wedge together*
4 t. safflower or canola* oil
1/2 t. kosher salt
1/2 t. freshly ground pepper
4 low-fat Italian (fully cooked) chicken sausages
1/4 cup chopped fresh basil
Bring vinegar to a boil in a saucepan over med.-high heat. Reduce heat to med.-low and cook until vinegar reduces to 1/4 cup, about 10 mins. Set aside. Coat grill or grill pan with cooking spray and prepare for med.-high heat. Meanwhile, toss peach wedges and oil in a large bowl and season with S&P. Place the sausages on the grill, turning occasionally. After 3 mins. add peaches and onions, turning occasionally until tender 5-7 mins. Cook sausages until they reach an internal temp. of 145, about 10 mns. Transfer to platter, drizzle with reserved balsamic syrup. Top with chopped basil.
"We need each other to get where God wants us to go."
Have FUN and Happy Friday!! Way to play, HAWKS!!!!!!!!!!!!!!!!!!
Love,
MM
(serves 4)
1 cup balsamic vinegar
Cooking spray (I like coconut oil*)
2 medium ripe* peaches, cut into 8 wedges (leave the skin on*)
1 med. red onion, cut into 8 wedges with root end intact to keep the wedge together*
4 t. safflower or canola* oil
1/2 t. kosher salt
1/2 t. freshly ground pepper
4 low-fat Italian (fully cooked) chicken sausages
1/4 cup chopped fresh basil
Bring vinegar to a boil in a saucepan over med.-high heat. Reduce heat to med.-low and cook until vinegar reduces to 1/4 cup, about 10 mins. Set aside. Coat grill or grill pan with cooking spray and prepare for med.-high heat. Meanwhile, toss peach wedges and oil in a large bowl and season with S&P. Place the sausages on the grill, turning occasionally. After 3 mins. add peaches and onions, turning occasionally until tender 5-7 mins. Cook sausages until they reach an internal temp. of 145, about 10 mns. Transfer to platter, drizzle with reserved balsamic syrup. Top with chopped basil.
"We need each other to get where God wants us to go."
Have FUN and Happy Friday!! Way to play, HAWKS!!!!!!!!!!!!!!!!!!
Love,
MM
Thursday, September 3, 2015
Sichuan Dan Dan Noodles with Pork and Snow Peas
Pork is overwhelmingly the meat of choice in Sichuan, but you can also use chicken or beef in this very tasty one. Chop Chop!!
(serves 6)
1 T. reduced sodium soy sauce or Ponzu Citrus Sauce* plus 4 t., divided
1 T. Chinese rice wine or dry sherry
1 t. cornstarch
1/2 t. toasted sesame oil plus 2 t., divided
1 lb. pork loin, trimmed
1/4 cup low sodium chicken broth (I use Trader Joe's with only 90 mg. of sodium*)
2 T. hot chile oil
4 T. dark soy sauce or reg. soy sauce with a tiny bit of molasses added
1/4 t. Sugar in the Raw*
1/8 t. freshly* ground pepper
8 oz. snow peas (2&1/2 cups), trimmed
12 oz. Chinese flat noodles, or linguine
1&1/2 T. peanut oil or canola oil
3 T. chopped unsalted roasted peanuts
3 T. toasted sesame seeds
3 scallions, sliced on the diagonal*
Combine 1 T. soy sauce, rice wine, cornstarch, and 1/2 t. sesame oil in a med. bowl. Cut pork into 1/4" thick slices, then into matchsticks 1/8 to 1/4" wide. Add the pork to the marinade; stir to coat. Refrigerate for 1 hour. Meanwhile, whisk broth, chile oil, dark soy sauce, sugar, and pepper with the remaining 4 t. soy sauce and 2 t. sesame oil in a small bowl until well combined. Set aside. About 10 mins. before pork is done marinating, bring a large pot of water to a boil. Add snow peas; cook just until bright green and still crisp, 30 secs. to 1 min. Transfer with a slotted spoon to a colander (leave water boiling in the pot), and immediately rinse with cold water. Add noodles to the water and cook according to package directions. Drain and rinse well. Heat a 14" flat bottom carbon-steel wok or large cast iron skillet over high heat. Add peanut oil and swirl to coat. When the first puff of smoke appears, transfer the pork to the wok with a slotted spoon and discard the marinade. Cook, stirring often, until just cooked through, about 2 mins. Remove from heat. Add the noodles and snow peas to the pork and gently toss to combine. Transfer to a large shallow serving bowl. Whisk the reserved sauce and pour it over the noodles. Sprinkle with peanuts, sesame seeds and scallions. Toss together at the table before serving.
"Let us remember: One book, one pen, one child, and one teacher can change the world."
GO HAWKS!!!!!
Love,
MM
(serves 6)
1 T. reduced sodium soy sauce or Ponzu Citrus Sauce* plus 4 t., divided
1 T. Chinese rice wine or dry sherry
1 t. cornstarch
1/2 t. toasted sesame oil plus 2 t., divided
1 lb. pork loin, trimmed
1/4 cup low sodium chicken broth (I use Trader Joe's with only 90 mg. of sodium*)
2 T. hot chile oil
4 T. dark soy sauce or reg. soy sauce with a tiny bit of molasses added
1/4 t. Sugar in the Raw*
1/8 t. freshly* ground pepper
8 oz. snow peas (2&1/2 cups), trimmed
12 oz. Chinese flat noodles, or linguine
1&1/2 T. peanut oil or canola oil
3 T. chopped unsalted roasted peanuts
3 T. toasted sesame seeds
3 scallions, sliced on the diagonal*
Combine 1 T. soy sauce, rice wine, cornstarch, and 1/2 t. sesame oil in a med. bowl. Cut pork into 1/4" thick slices, then into matchsticks 1/8 to 1/4" wide. Add the pork to the marinade; stir to coat. Refrigerate for 1 hour. Meanwhile, whisk broth, chile oil, dark soy sauce, sugar, and pepper with the remaining 4 t. soy sauce and 2 t. sesame oil in a small bowl until well combined. Set aside. About 10 mins. before pork is done marinating, bring a large pot of water to a boil. Add snow peas; cook just until bright green and still crisp, 30 secs. to 1 min. Transfer with a slotted spoon to a colander (leave water boiling in the pot), and immediately rinse with cold water. Add noodles to the water and cook according to package directions. Drain and rinse well. Heat a 14" flat bottom carbon-steel wok or large cast iron skillet over high heat. Add peanut oil and swirl to coat. When the first puff of smoke appears, transfer the pork to the wok with a slotted spoon and discard the marinade. Cook, stirring often, until just cooked through, about 2 mins. Remove from heat. Add the noodles and snow peas to the pork and gently toss to combine. Transfer to a large shallow serving bowl. Whisk the reserved sauce and pour it over the noodles. Sprinkle with peanuts, sesame seeds and scallions. Toss together at the table before serving.
"Let us remember: One book, one pen, one child, and one teacher can change the world."
GO HAWKS!!!!!
Love,
MM
Wednesday, September 2, 2015
Slow Cooker Soy-Ginger Pot Roast
This delightful pot roast has some oooomph!!
(serves 6)
1 boneless beef chuck roast (3-4 lbs.)
1 t. kosher* salt
1/2 t. freshly* ground pepper
1 T. canola oil
1&1/2 cups water
1/2 cup Ponzu Citrus Sauce* or reduced-sodium soy sauce
1/4 cup honey
3 T. Braggs* cider vinegar
3 garlic cloves, minced
2&1/2 t. fresh* ginger, minced
1 t. ground dry mustard
1 large sweet* onion, halved and sliced
2 T. cornstarch
2 T. cold water
Sprinkle roast with S&P. In a large (preferably cast iron*) skillet, heat oil over med.-high heat. Brown roast on all sides. Transfer meat to a 5-6 qt. slow cooker. In a small bowl, mix 1&1/2 cups water, soy sauce, honey, vinegar, garlic, ginger, and mustard; pour over meat. Top with onion. Cook, covered, on low 7-9 hours or until meat is tender. Remove roast and onion and place on a serving platter; keep warm under foil*. Transfer cooking juices to a large saucepan; skim fat. Bring to a boil. In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 mins. or until thickened. Serve on the side with roast along with baked potatoes* with all the accoutrements*.
"Talk about your Blessings more than you talk about your burdens."
And, Have FUN Today!!
Love,
MM
(serves 6)
1 boneless beef chuck roast (3-4 lbs.)
1 t. kosher* salt
1/2 t. freshly* ground pepper
1 T. canola oil
1&1/2 cups water
1/2 cup Ponzu Citrus Sauce* or reduced-sodium soy sauce
1/4 cup honey
3 T. Braggs* cider vinegar
3 garlic cloves, minced
2&1/2 t. fresh* ginger, minced
1 t. ground dry mustard
1 large sweet* onion, halved and sliced
2 T. cornstarch
2 T. cold water
Sprinkle roast with S&P. In a large (preferably cast iron*) skillet, heat oil over med.-high heat. Brown roast on all sides. Transfer meat to a 5-6 qt. slow cooker. In a small bowl, mix 1&1/2 cups water, soy sauce, honey, vinegar, garlic, ginger, and mustard; pour over meat. Top with onion. Cook, covered, on low 7-9 hours or until meat is tender. Remove roast and onion and place on a serving platter; keep warm under foil*. Transfer cooking juices to a large saucepan; skim fat. Bring to a boil. In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 mins. or until thickened. Serve on the side with roast along with baked potatoes* with all the accoutrements*.
"Talk about your Blessings more than you talk about your burdens."
And, Have FUN Today!!
Love,
MM
Tuesday, September 1, 2015
Curried Chicken Spread
Made it back safely from my first RV trip to Lake Goodwin. That was one HECK of a wind/rain storm we endured!! This one caught my eye for YOU, A.D.!!
(serves 10)
3 T. light* mayo.
3 T. Major Grey's* Chutney
1/4 t. curry powder
1 can (4.5) Premium White Chunk Chicken Breast in water (Costco's is the BEST!!*), drained
1/2 cup chopped Granny Smith apple
1 T. chopped dry roasted unsalted peanuts (or dried cranberries)
2 green onions, chopped
Assorted crackers or baguette* slices
In a med. bowl, stir together 1st 6 ingredients. Top with green onions, and chill. Spread on crackers or bread.
"You never really see how toxic someone is until you breathe fresh air."
Have FUN today. September 1st. Holy Moly. How this year is flying by!!!
Love,
MM
(serves 10)
3 T. light* mayo.
3 T. Major Grey's* Chutney
1/4 t. curry powder
1 can (4.5) Premium White Chunk Chicken Breast in water (Costco's is the BEST!!*), drained
1/2 cup chopped Granny Smith apple
1 T. chopped dry roasted unsalted peanuts (or dried cranberries)
2 green onions, chopped
Assorted crackers or baguette* slices
In a med. bowl, stir together 1st 6 ingredients. Top with green onions, and chill. Spread on crackers or bread.
"You never really see how toxic someone is until you breathe fresh air."
Have FUN today. September 1st. Holy Moly. How this year is flying by!!!
Love,
MM
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