Pumpkin Gingersnap Pie

This will be the grande finale to my feast I am making next Friday night for the Taylors!
(serves 8)

8 oz. gingersnaps (about 24 small cookies)
4 T. melted Kerrygold* butter
1&1/2 cups pumpkin puree
3/4 cup plus 2 T. Sugar in the Raw*, divided
3 large eggs, separated
1 t. pumpkin pie spice
1/4 t. sea* salt
1 cup evaporated milk

Preheat oven to 350. Pulse gingersnaps in a food processor to small crumbs (or put them in a large zip lock bag and roll them with a rolling pin or can*). Drizzle in butter and pulse until crumbs form small clumps. Press crumbs gently across the bottom and sides of a 9" pie pan. Bake for 8-10 mins., until fragrant. Let cool completely. In a mixing bowl., blend pumpkin, 3/4 cup sugar, egg yolks, spice blend, and salt until smooth. Stir in evaporated milk. In the bowl of a stand mixer, whip egg whites until soft peaks form. Slowly sprinkle in 2 T. sugar, beating continuously, until stiff glossy peaks form. Stir a dollop of egg whites into pumpkin mixture. Using a broad spatula, gently fold in remaining egg whites just until no white streaks remain. Pour filling into pie shell and bake for 1 hour, or until a knife inserted in the center comes out clean. Turn oven off and leave the door ajar to let the pie cool for 30 mins. Cool to room temp before refrigerating, and chill for several hours (up to one day) before serving. Sounds good to me - Hope they like it!!

"We change when the pain of staying the same is greater than the pain of changing."

Have FUN today!!

Love,

MM

Slow Cooker Whole Grain Bread!!

Who Knew??
(serves 10)

2 t. honey
1&1/2 t. active dry yeast
1&2/3 cups lukewarm water
1&1/2 cups all-purpose flour
3/4 cup whole wheat flour
3/4 cup rye flour
1/3 cup steel-cut oats
1 t. kosher salt
Parchment paper
Cooking spray (again, I use coconut oil spray*)
Kerrygold* butter, softened, for serving

Line a 6 qt. slow cooker with parchment paper, and coat with cooking spray. Stir honey and yeast with the water in a small dish until yeast dissolves. Let stand 10 mins.: yeast should be bubbly and foamy. Combine four, oats, and salt in a large bowl. Stir yeast mixture into dry ingredients until dough forms. Transfer to lightly flour surface and knead 3 or 4 times, until dough is cohesive and smooth. Form into a ball. Place dough in the slow cooker, cover, and cook on high until instant read thermometer inserted into the center resisters 200, 2-3 hours. Position rack 6" from broiler and prepare broiler for high heat. Place bread under broiler until golden brown and crisp (watch carefully*), about 2 mins. Cool on a wire rack, slice, and serve with softened butter, and a sigh of contentment!!


"Working hard for something we don't care about is called stress; working hard for something we love is called passion!"

Happy Friday, Friends!!

Love,

MM

Turkey, Brie, and Cranberry Grilled Cheese

"Sweet and salty - mmmmmmm. Bliss in every bite!!!! I think this will become my fav. fall indulgence.
(makes 1 sammie)

2 slices sourdough bread
Kerrygold* butter, softened
2-3 thinly sliced applewood* smoked turkey (all natural - no nitrites or 'traits*)
1 T. cranberry jam
3 thin slices of Brie cheese

Spread the "outside" of the bread with the softened butter. Between the slices layer Brie, cranberry jam, and turkey. Brown on the stovetop in a skillet or grill pan just like a regular grilled cheese til both sides are toasty light brown. I would serve Lay's potato chips with this*.

"Don't let your happiness depend on something you may lose."

Have FUN today. Make a phone call to a long lost friend to check in. Sing in the rain. Be THANKFUL!!

Love,

MM

Kitchen Sink Eggs with Veggies

Let your microwave work its magic with eggs in a mug!!
(serves 1)

12 oz. mug
Cooking spray (I use coconut oil*)
1/2 cup shredded cheese - your choice
2 eggs, lightly beaten to combine*
1 cup assorted mixed veggies, such as diced and seeded tomato, finely chopped spinach,
     1/2" sliced trimmed fresh asparagus, and thawed frozen petite* peas
1/4 t. kosher salt
5 grinds of pepper

Coat inside of the mug with the cooking spray. Combine all of the ingredients in a bowl; mix well and pour into mug. Cover and microwave until eggs are full cooked, stirring halfway through, about 3&1/2 mins. Serve with buttered whole grain toast* and orange slices*.

"You never know how strong you are, until being strong is your only choice..." ~ Bob Marley

Have FUN today!!!!

Love,

MM

Steak and Guinness Pie

Does this say Autumn and November or what??
(6 servings)

1&1/2 lbs. boneless chuck roast, cubed
Kosher* salt and freshly* ground pepper
3 T. flour
1 T. EVOO
1 sweet* onion, peeled and diced
1 organic* carrot, peeled and chopped
4 slices celery, diced
1/4 cup small crimini* mushrooms, halved
2 t. fresh rosemary leaves, chopped
1 t. fresh thyme
1 bay leaf
1 bottle Guinness
1 low sodium* beef bullion cube
2 cans fire-roasted* chopped tomatoes
2 pie crusts
1 egg, beaten

Season the beef with S&P to taste. Sprinkle with flour and toss until coated. Heat the oil in a Dutch oven over med.-high heat. Cook the meat until well browned. Add the onion, and fry for another min.
Then add the celery, carrots, mushrooms, and herbs. Cook 5 mins. then add the Guinness, bullion cube, and diced tomatoes. Bring to a boil, stir well, and simmer for 2 hours or until the meat is tender and the sauce is thickened. For the pie, preheat the oven to 375. Roll out one of the pie crusts into the bottom of a large deep dish pie pan, making sure the crust hangs over the edge. Put the meat stew into the pie shell. Roll out the remaining crust and place over the top, folding it over the edges and crimping. Poke a few holes into the pastry, and brush with top with the beaten egg. Place on a rimmed baking sheet and bake for 45 mins. or until. golden and bubbling. Let cool for 10 mins. before serving. Enjoy!!

"Faith is the bridge between where I am, and the place God is taking me."

Have FUN today!!!

Love,

MM

Citrus Herb-Rubbed Roast Chicken with Lemon-Garlic Broccoli Toss

"This roasted chicken gets a phytonutrient-packed rub of herbs, garlic, and lemon zest, setting the stage for a scrumptiously healthy weeknight meal, and the broccoli is a tasty side that's one-dish easy." This is s lemon lover's meal!! And, to complete it, you can make the sweet potatoes from yesterday's post.
(both serve 6)

Citrus Chicken:
1 T. lemon-pepper seasoning (or use Mrs. Dash's if you don't want salt*)
1 T. minces fresh thyme
2 T. minces fresh flat-leaf* parsley
2 T. EVOO
1 lemon, zested and sliced
10 cloves garlic, peeled and divided
1 (5 lb.) roasting chicken
Cooking spray (I use coconut oil*)
2 cups water
1 cup low sodium* chicken broth
Kosher* salt and freshly* ground pepper

Broccoli Toss:
2 T. EVOO
3 cups broccoli florets
1 clove garlic, minced
1 lemon, zested and juiced
2 T. toasted pine nuts

To make the chicken: Heat oven to 375. In a bowl, mix first 5 ingredients. Mince 2 garlic cloves; add to bowl. Loosen chicken skin gently with your fingers. Spread herb mixture under skin. Coat chicken with cooking spray; place on rack in roasting pan. Pour in two cups of water. Add lemon slices and remaining garlic to pan. Roast 1&1/2 hours or until temp. of the thickest part of the thigh is 165. Transfer chicken to platter and tent with foil*. Scape up brown bits in pan. Skim and discard fat; transfer juices to a pot. Add broth and roasted garlic. Simmer 5 mins. Season with S&P. Serve with chicken.

To make broccoli toss: In a skillet over med. heat., combine first 3 ingredients and enough water to measure 1/4" up pan. Cover and cook 3 mins. Uncover; add 1 T. lemon juice. Cook 3 mins. Toss with 1/2 t. lemon juice and pine nuts.

"Wisdom reposes in the heart of the discerning."

Have FUN today!!

Love,

Machete Milletti

Twice-Baked Brown Butter Sweet Potatoes

These sweet spuds are infused with browned butter to give them a rich nutty flavor, and they are SO good for you!!
(serves 6)

4 large sweet potatoes, baked
3 T. Kerrygold* butter
2 T. minced scallions
1/2 t. minced fresh thyme
6 T. shredded sharp* cheddar cheese

Halve the potatoes lengthwise. Scoop out flesh, leaving 1/4" thick walls. Discard two skins. In a small pot, cook butter 3 mins. or until golden and smells nutty. Heat oven to 375. Mash potato flesh with butter, scallions, and thyme: fill potato skins Place on a rimmed baking sheet. Sprinkle with cheese. Bake 15 mins.

"God not only sees where you are, He sees where you can be."

This is the Day that The Lord Hath Made. We will rejoice and be GLAD in it!!

Love,

MM