Here is the quote proceeding this autumnal recipe that caught my eye, "I've you've never grilled apples, before, here's your excuse to start. They're just fantastic!"
(serves 4)
4 boneless skinless chicken breast halves (6 oz. each)
4 t. poultry* seasoning
1 large Gala or Granny Smith* apple cut into 1/2" wedges
1 T. freshly squeezed* lemon juice
4 slices provolone cheese
1/2 cup Alfredo sauce, warmed
1/4 cup crumbled blue cheese
Sprinkle both sides of the chicken with poultry seasoning. In a small bowl, toss apple wedges with lemon juice. Moisten a paper towel with cooking oil; using a long-handled tongs, rub on grill rack or grill pan* to coat lightly. Grill chicken, covered, over med. heat for 5-8 mins. on each side or until a thermometer reads 165. Grill apple slices, covered 2-3 mins. on each side or until lightly browned with grill marks. Top chicken with provolone; cook, covered, 1-2 mins. longer or until cheese is melted. Serve chicken with Alfredo sauce and apples. Sprinkle with blue cheese.
"Life's too short to argue and fight. Count your blessings, value your friends, move on with your head held high and a smile for everyone."
And, have FUN today!!
Love,
MM
Wednesday, October 14, 2015
Tuesday, October 13, 2015
Tomato and Basil Halibut
This was adapted from Marcus Wareing Restaurants, further adapted by my asterisks, and makes a very pretty presentation.
(serves 2)
4 Campari* tomatoes, quartered
1/4 cup plus 2 T. EVOO, divided
Kosher salt
Freshly ground pepper
2 sprigs lemon* thyme, leaves picked
3 cups basil, loosely packed
1/4 cup plain Greek yogurt
1/2* t. honey
2 T. veg. oil
2 T. Kerrygold* butter
2 (6 oz.) halibut fillets
Lemon crowns* sprinkled with dried dill* for garnish
To prepare the tomatoes, preheat the oven to 215. Place the tomatoes, skin-side down on a baking sheet and drizzle with 2 T. olive oil. Sprinkle with 1/2 t. salt, 1/2 t. pepper and thyme leaves, and bake for 2-3 hours until the tomato juices have mostly evaporated. Set aside. To make the sauce, combine basil leaves, 1/4 cup olive oil, and 1 t. salt in a food processor and blend until smooth. Mix in yogurt and honey. Refrigerate until ready to serve. Heat veg. oil and butter in a nonstick pan over med.-high heat. Season halibut on both sides with S&P. When the oil is hot, cook fillets for 4-5 mins. on each side, until golden brown and cooked through. Remove from heat and let rest for 2 mins. Serve the halibut with the reserved tomatoes, a drizzle of olive oil and a dollop of the yogurt-basil sauce. Set a lemon crown on each plate to garnish.
Everyone needs a champion. Be that for someone today!!
Love,
MM
(serves 2)
4 Campari* tomatoes, quartered
1/4 cup plus 2 T. EVOO, divided
Kosher salt
Freshly ground pepper
2 sprigs lemon* thyme, leaves picked
3 cups basil, loosely packed
1/4 cup plain Greek yogurt
1/2* t. honey
2 T. veg. oil
2 T. Kerrygold* butter
2 (6 oz.) halibut fillets
Lemon crowns* sprinkled with dried dill* for garnish
To prepare the tomatoes, preheat the oven to 215. Place the tomatoes, skin-side down on a baking sheet and drizzle with 2 T. olive oil. Sprinkle with 1/2 t. salt, 1/2 t. pepper and thyme leaves, and bake for 2-3 hours until the tomato juices have mostly evaporated. Set aside. To make the sauce, combine basil leaves, 1/4 cup olive oil, and 1 t. salt in a food processor and blend until smooth. Mix in yogurt and honey. Refrigerate until ready to serve. Heat veg. oil and butter in a nonstick pan over med.-high heat. Season halibut on both sides with S&P. When the oil is hot, cook fillets for 4-5 mins. on each side, until golden brown and cooked through. Remove from heat and let rest for 2 mins. Serve the halibut with the reserved tomatoes, a drizzle of olive oil and a dollop of the yogurt-basil sauce. Set a lemon crown on each plate to garnish.
Everyone needs a champion. Be that for someone today!!
Love,
MM
Monday, October 12, 2015
Slow Cooker Broccoli Cheese Soup
Sounds YUMOLA to me!!
(no servings size listed)
1/2 cup Kerrygold* butter
1&1/2 cups diced sweet* onion
2 cloves minced garlic
6 T. all purpose flour
Kosher* salt and freshly* ground pepper
2 12 oz. cans evaporated milk
5 cups low sodium chicken broth
5 cups broccoli florets
1/2 t. dried thyme
1/2 cup heavy cream
12 oz. grated sharp cheddar cheese
2 oz. Parmesan cheese, freshly shaved*
In a large skillet melt butter over med. heat. Saute onions until they become transparent, about 3-4 mins. Add garlic and flour, as well as a little S&P to flavor. Cook for 2 mins., stirring constantly. Using a whisk, slowly add in the evaporated milk and stir well to make it smooth. Cook mixture until it begins to thicken, then pour into slow cooker with chicken broth, broccoli, and thyme. Cover and cook 2&1/2-3 hours on high or 6 on low. Turn heat off (or to "warm", if you have that option), and add in heavy cream, shredded cheddar, and Parmesan. Season with S&P to taste, and enjoy!!
"We don't have faith so we can never have a problem. We have faith so we can have a problem and not let it have us".
Have FUN today!
Love,
MM
(no servings size listed)
1/2 cup Kerrygold* butter
1&1/2 cups diced sweet* onion
2 cloves minced garlic
6 T. all purpose flour
Kosher* salt and freshly* ground pepper
2 12 oz. cans evaporated milk
5 cups low sodium chicken broth
5 cups broccoli florets
1/2 t. dried thyme
1/2 cup heavy cream
12 oz. grated sharp cheddar cheese
2 oz. Parmesan cheese, freshly shaved*
In a large skillet melt butter over med. heat. Saute onions until they become transparent, about 3-4 mins. Add garlic and flour, as well as a little S&P to flavor. Cook for 2 mins., stirring constantly. Using a whisk, slowly add in the evaporated milk and stir well to make it smooth. Cook mixture until it begins to thicken, then pour into slow cooker with chicken broth, broccoli, and thyme. Cover and cook 2&1/2-3 hours on high or 6 on low. Turn heat off (or to "warm", if you have that option), and add in heavy cream, shredded cheddar, and Parmesan. Season with S&P to taste, and enjoy!!
"We don't have faith so we can never have a problem. We have faith so we can have a problem and not let it have us".
Have FUN today!
Love,
MM
Sunday, October 11, 2015
Herb-Crusted Pork Tenderloin with Red Potatoes and Roasted Asparagus
Bet they'll ask you to make THIS one again!!
(serves 4)
For the Tenderloin:
Pork tenderloin, trimmed
1/4 cup fresh bread crumbs
2 t. chopped lemon* thyme or regular thyme
1 t. Johnny's Garlic Seasoning* or garlic powder
1 t. smoked paprika
1/4 t. Kosher salt
1 T. Dijon mustard
For the potatoes:
1 lb. small red new potatoes
1 thinly sliced shallot
1 T. EVOO
1/4 Kosher salt
1/4 t. freshly* ground black pepper
For the asparagus:
1 lb. trimmed pencil thin* asparagus
2 T. EVOO
Pinch of Kosher salt
Preheat oven to 400. In a small bowl, combine the breadcrumbs, thyme, garlic, paprika, and salt. Brush the tenderloin with the Dijon, and pat the breadcrumb mixture evenly on all the surfaces. Place the tenderloin on a baking sheet. In another bowl, toss the potatoes, shallot, oil, S&P. Place on a separate baking sheet. In yet another bowl, toss the asparagus with the oil and the pinch of salt. Roast pork and potatoes for 25 mins. or until pork registers 145. After 15 mins. of baking time, move the potatoes to one side of the baking sheet. Add asparagus to the other side and continue roasting until potatoes are fork tender. Let pork rest for 5 mins. before slicing, and serve with the potatoes and asparagus.
"To be spiritually fit, feed on God's word and exercise your faith."
Love,
MM
(serves 4)
For the Tenderloin:
Pork tenderloin, trimmed
1/4 cup fresh bread crumbs
2 t. chopped lemon* thyme or regular thyme
1 t. Johnny's Garlic Seasoning* or garlic powder
1 t. smoked paprika
1/4 t. Kosher salt
1 T. Dijon mustard
For the potatoes:
1 lb. small red new potatoes
1 thinly sliced shallot
1 T. EVOO
1/4 Kosher salt
1/4 t. freshly* ground black pepper
For the asparagus:
1 lb. trimmed pencil thin* asparagus
2 T. EVOO
Pinch of Kosher salt
Preheat oven to 400. In a small bowl, combine the breadcrumbs, thyme, garlic, paprika, and salt. Brush the tenderloin with the Dijon, and pat the breadcrumb mixture evenly on all the surfaces. Place the tenderloin on a baking sheet. In another bowl, toss the potatoes, shallot, oil, S&P. Place on a separate baking sheet. In yet another bowl, toss the asparagus with the oil and the pinch of salt. Roast pork and potatoes for 25 mins. or until pork registers 145. After 15 mins. of baking time, move the potatoes to one side of the baking sheet. Add asparagus to the other side and continue roasting until potatoes are fork tender. Let pork rest for 5 mins. before slicing, and serve with the potatoes and asparagus.
"To be spiritually fit, feed on God's word and exercise your faith."
Love,
MM
Saturday, October 10, 2015
Mediterranean Orzo Salad
Thanks to the P.W. for this yummy and colorful veggie salad. You could easily "meat it up" by adding mini pepperonis.
(serves 12)
1/4 cup EVOO
1 whole lemon, juiced
1 clove garlic, minced
Kosher* salt and freshly* ground pepper, to taste
12 oz. orzo pasta, cooked, drained, and cooled
1 cup red grape tomatoes, halved
1 cup yellow grape tomatoes, halved
1 cup kalamata olives, halved
1 cup crumbled feta cheese
1 cup chickpeas, drained and rinsed*
1/2 whole red onion, diced
3 T. minced fresh flat-leaf* parsley
In a jar or bowl, mix together the oil, lemon juice, garlic, and S&P until totally combined. Place the orzo and all the other ingredients in a large mixing bowl, and pour the dressing over the top. Stir to combine, taste, and adjust seasonings. Refrigerate at least an hour before serving. Top with more feta and parsley, and serve as a main dish salad, or with grilled chicken, fish, steak, or burgers.
"Sometimes our lives have to be completely shaken up, changed, and rearranged to relocate us to the place we're meant to be."
Have FUN today - I know I will - watching college football. YAY!!
Love,
MM
(serves 12)
1/4 cup EVOO
1 whole lemon, juiced
1 clove garlic, minced
Kosher* salt and freshly* ground pepper, to taste
12 oz. orzo pasta, cooked, drained, and cooled
1 cup red grape tomatoes, halved
1 cup yellow grape tomatoes, halved
1 cup kalamata olives, halved
1 cup crumbled feta cheese
1 cup chickpeas, drained and rinsed*
1/2 whole red onion, diced
3 T. minced fresh flat-leaf* parsley
In a jar or bowl, mix together the oil, lemon juice, garlic, and S&P until totally combined. Place the orzo and all the other ingredients in a large mixing bowl, and pour the dressing over the top. Stir to combine, taste, and adjust seasonings. Refrigerate at least an hour before serving. Top with more feta and parsley, and serve as a main dish salad, or with grilled chicken, fish, steak, or burgers.
"Sometimes our lives have to be completely shaken up, changed, and rearranged to relocate us to the place we're meant to be."
Have FUN today - I know I will - watching college football. YAY!!
Love,
MM
Friday, October 9, 2015
Salmon Melts
This tasty treat can be an appetizer, lunch, or perfect PNW game day fare!
(makes 10-12 sammies)
2 cups cooked wild-caught* salmon
1 sweet* onion, chopped
1-2 cloves garlic, minced
1 T. Kerrygold* buter
Scant 1/4 cup light* mayonnaise
1 T. Dijon* mustard
2 T. capers, rinsed*
2 T. freshly squeezed* lemon juice
1 T. minced fresh parsley
Kosher* salt and freshly ground* pepper, to taste
1 baguette
2-3 Campari* tomatoes, sliced
1 cup Monterey Jack cheese or Sharp Cheddar, finely shredded
Preheat oven to broil. Mash salmon with a fork in a large bowl. Melt the butter in a skillet on med.-high heat. Add the onion, season with S&P, and cook for about 5-7 mins. until softened. Add the garlic to the center of the skillet, and cook for another 30 secs. or so. Cool slightly. Add the onion and garlic to the salmon. Add the mayo, mustard, capers, lemon juice, and parsley. Mix to combine. Season with additional S&P, if needed. Note: you can add many other ingredients at this point, if you like: finely chopped hard boiled egg, minced jalapenos, cornichons, diced celery, etc. Slice the baguette on a bias. You should have 10-12 pieces. Toast the bread in the oven until golden under the broiler 1-2 mins. Top the bread with the salmon mixture. Add a slice of tomato on top, and then sprinkle with cheese. Bake under the broiler for 3-5 mins. WATCH!!*, until the cheese is melted and golden.
"Faith in God's goodness puts a song in the heart."
Happy Friday, Friends!!
Love,
MM
(makes 10-12 sammies)
2 cups cooked wild-caught* salmon
1 sweet* onion, chopped
1-2 cloves garlic, minced
1 T. Kerrygold* buter
Scant 1/4 cup light* mayonnaise
1 T. Dijon* mustard
2 T. capers, rinsed*
2 T. freshly squeezed* lemon juice
1 T. minced fresh parsley
Kosher* salt and freshly ground* pepper, to taste
1 baguette
2-3 Campari* tomatoes, sliced
1 cup Monterey Jack cheese or Sharp Cheddar, finely shredded
Preheat oven to broil. Mash salmon with a fork in a large bowl. Melt the butter in a skillet on med.-high heat. Add the onion, season with S&P, and cook for about 5-7 mins. until softened. Add the garlic to the center of the skillet, and cook for another 30 secs. or so. Cool slightly. Add the onion and garlic to the salmon. Add the mayo, mustard, capers, lemon juice, and parsley. Mix to combine. Season with additional S&P, if needed. Note: you can add many other ingredients at this point, if you like: finely chopped hard boiled egg, minced jalapenos, cornichons, diced celery, etc. Slice the baguette on a bias. You should have 10-12 pieces. Toast the bread in the oven until golden under the broiler 1-2 mins. Top the bread with the salmon mixture. Add a slice of tomato on top, and then sprinkle with cheese. Bake under the broiler for 3-5 mins. WATCH!!*, until the cheese is melted and golden.
"Faith in God's goodness puts a song in the heart."
Happy Friday, Friends!!
Love,
MM
Thursday, October 8, 2015
Easy Asian Glazed Meatballs
Talk about a fast fix for a busy night's meal!
(makes 4 servings)
1/2 cup hoisin sauce
2 T. unseasoned* rice vinegar
4 t. brown sugar
1 t. Johnny's Garlic Seasoning* or garlic powder
1/2*-1 t. Sriracha Asian hot chili sauce
1/2 t. ground ginger or 1 t. fresh grated ginger*
1 pkg. (12 oz.) frozen fully cooked homestyle of Italian meatballs
Thinly sliced green onions
Toasted sesame seeds
Hot cooked rice
In a saucepan, mix the first 6 ingredients. Add meatballs, stirring to coat; cook, covered, over med.-low heat 12-15 mins. or until heated through, stirring occasionally. To serve, heap a pile of hot rice on each plate, top with meatballs, and sprinkle with green onions and sesame seeds. Voila - done!
"Health tip: Save about 60 calories, 15 g. of fat, and 7 g. saturated fat per serving when you substitute full cooked chicken meatballs, such as Al Fresco's Teriyaki Ginger Chicken Meatballs."
"A soft answer has often been the means of breaking a hard heart."
If you come into a possible conflict, don't retaliate - walk away.
And, don't forget to have some FUN today!!
Love,
MM
(makes 4 servings)
1/2 cup hoisin sauce
2 T. unseasoned* rice vinegar
4 t. brown sugar
1 t. Johnny's Garlic Seasoning* or garlic powder
1/2*-1 t. Sriracha Asian hot chili sauce
1/2 t. ground ginger or 1 t. fresh grated ginger*
1 pkg. (12 oz.) frozen fully cooked homestyle of Italian meatballs
Thinly sliced green onions
Toasted sesame seeds
Hot cooked rice
In a saucepan, mix the first 6 ingredients. Add meatballs, stirring to coat; cook, covered, over med.-low heat 12-15 mins. or until heated through, stirring occasionally. To serve, heap a pile of hot rice on each plate, top with meatballs, and sprinkle with green onions and sesame seeds. Voila - done!
"Health tip: Save about 60 calories, 15 g. of fat, and 7 g. saturated fat per serving when you substitute full cooked chicken meatballs, such as Al Fresco's Teriyaki Ginger Chicken Meatballs."
"A soft answer has often been the means of breaking a hard heart."
If you come into a possible conflict, don't retaliate - walk away.
And, don't forget to have some FUN today!!
Love,
MM
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