Lime Fudge

This sweet treat sounds SO good to me - would make a great present for the lime lovers in your life!
(makes 32 pieces)

1/3 cup unsalted Kerrygold* butter
1/4 cup Sugar in the Raw*
1&1/4 cups graham cracker crumbs
1 (14 oz.) can sweetened condensed milk
1 (11-12 oz. ) package white chocolate chips
1 (4 oz.) bar white chocolate, coarsely chopped
2 T. grated lime zest
1/4 cup freshly* squeezed lime juice

Preheat oven to 375. Line an 8" square baking dish with parchment paper or foil, leaving a 2" overhang on 2 sides. Grease sides and bottom of paper with butter or cooking spray. Stir together butter and sugar in a bowl until sugar is dissolved. Stir in graham cracker crumbs. Press mixture into bottom of prepared baking dish. Bake until edges are lightly browned, 5-8 min. Transfer crust to a wire rack and let cool about 30 min. Meanwhile, stir together condensed milk, while chocolate chips and chopped white chocolate in a large saucepan over med. heat until chocolate is melted. Remove pan from heat; stir in lime zest and juice. Pour mixture over cooled crust, cover with plastic wrap, and chill at least 2 hours up to overnight. Lift fudge from dish using parchment overhangs, then cut into 1x2" pieces. Fudge keeps up to 1 week, chilled in an airtight container.

"Faith relies on our Almighty God's unchanging character, not on our circumstances."

Love,

MM

Apricot-Sage Chicken with Carrots

Much more than a spread for toast, tart-sweet apricot preserves balance the pungent mustard in the sauce and give everything a glossy coat. Plus it is ready in 20 min.!
(serves 4)

1 T. EVOO
4 (4 oz.) skinless, boneless chicken thighs
3/4 t. kosher salt, divided
3/4 t. freshly* ground black pepper, divided
1/2 cup unsalted chicken stock
1/4 cup apricot preserves
1 T. Dijon mustard
2 cups thinly diagonally sliced organic* carrots
4 t. finely chopped fresh sage, divided
1 T. thinly sliced garlic
2 T. unsalted Kerrygold* butter

Heat olive oil in a large skillet over med.-high. Sprinkle chicken with 1/2 t. each S&P. Add chicken to pan; cook 3 min. per side or until browned (chicken will not be cooked through). Remove chicken from pan (do not wipe out pan). Combine the stock, apricot preserves,  mustard in a bowl, stirring with a whisk. Add carrots, 1 T. sage, and garlic to pan; sauté 4 min. Add apricot mixture and chicken to pan; reduce heat to med. cover, and cook 8 min. or until chicken is done. Remove pan from heat. Place chicken and carrots on a platter. Add remaining 1/4 t. each S&P, and butter to pan, swirling until butter melts. Spoon pan sauce over chicken; sprinkle with remaining sage.

"Kind words do not cost much. Yet they accomplish much."

Love,

MM

Easy Baked Cod with Pistachio Cilantro Pesto

Another one from the Mediterranean Kitchen for your consideration!
(serves 4-6)

Cod:
4-6 cod fillet pieces about 4 oz. each
Kosher* salt
Freshly* ground pepper
EVOO
2 Roma tomatoes, diced

Pistachio Cilantro Pesto:
2 packed cups fresh cilantro, stems removed
1/3 cup salted shelled pistachios
1 large garlic clove
2/3 cup EVOO
1/3 cup grated Parmesan cheese
3 T. freshly* squeezed lemon juice

Preheat the oven to 400. Pat the fish fillets dry and season with S&P on both sides, then place on a lightly oiled rimmed* baking sheet. Drizzle with olive oil. Bake for 20 min. Meanwhile, prepare the pistachio cilantro pesto. Place the cilantro, pistachios, and garlic in your food processor. Pulse until well-chopped. Add the remaining ingredients and blend until smooth. When ready, remove the baked cod and arrange them on a serving platter or individual dishes. Top each fillet with a generous spoonful of the pesto, then add the diced tomatoes. Enjoy with a side of rice, quinoa, or couscous.

"Flowers are great, but love is better."

Love,

MM

Trisha's Yearwood's Feta Salad over Greens

This is from her show, "Trisha's Southern Kitchen", and the episode was entitled, "Slim Down Secrets".
(serves 4)

3 T. EVOO
1/2 t. grated lemon zest, plus 3 T. lemon juice
Kosher salt and freshly ground pepper
5 cups mixed greens (about 10 oz.)
1 cup grape tomatoes, halved lengthwise
1 15 oz. can chickpeas, drained and rinsed* well
2 Persian* cucumbers, sliced into half moons
1 large shallot, chopped
1/2 cup crumbled plain or herbed feta cheese

Mix together oil, lemon zest and juice, and S&P in a small bowl. In a large bowl, gently toss together the greens, tomatoes, chickpeas, cucumbers, shallot, and feta. Toss the dressing with the salad just before serving.

"Do not be dismayed by the brokenness of the world. All things break. And, all things can be mended. Not with time, as they say, but with intention. So go. Love intentionally, extravagantly, unconditionally. The broken world waits in darkness for the light that is YOU!"

Love,

MM

Thai Peanut Naan Pizzas

This is a veggie recipe, but you can easily add roast chicken, slices of beef, or pork, if you like.
(serves 4)

1/4 cup creamy peanut butter
3 T. sesame ginger salad dressing
1 T. water
1 t. soy sauce or Ponzu Citrus Sauce*
2 naan flatbreads
1 cup shredded mozzarella cheese
1 small sweet red pepper, julienned
1/2 cup sliced cremini mushrooms
1/4 cup chopped fresh cilantro
Sriracha hot sauce (optional)

Preheat oven to 425. For sauce, mix the 1st 4 ingredients until blended. Place naan on a rimmed* baking sheet; spread with sauce. Top with cheese and veggies. Bake until cheese is melted and crust is golden brown, 8-10 min. Top with cilantro; if desired, drizzle with Sriracha.

"Don't be friends with jerks."

Love,

MM

Yam and Apple Casserole

Barbara Lince told a story about this recipe at our Senior Luncheon, Ron said it was really good, and she handed out the recipe. Thanks, guys!!
(no serving size given)

4 large yams
3 large Granny Smith apples
2 cups unfiltered* warm apple juice
2 T. Kerrygold* butter, softened*
2 T. corn starch
1 cup Sugar in the Raw*
2 T. freshly* squeezed lemon juice

Preheat oven to 350.
Wash and par boil yams in their skins. Let them cool a bit. Peel and slice them about 1/2" think
Pell and slice apples like you would do for an apple pie. Mix together warm apple juice, cornstarch, and sugar. Add the butter and lemon juice. Note, Barb said she usually mixes the cornstarch with a small amt. of the apple juice before adding it in. In a buttered casserole an (9x13"), begin to alternate layers of sliced yams and apples. Bake for about 1&1/2 hours. It should be bubbling and apple mixture will thicken as it cooks.

"If you really want something in this life, you have to work for it!"

Love,

MM

Smoked Salmon Breakfast Casserole

When you are looking for a breakfast that is both elegant and easy this holiday season, this crowd-pleasing casserole is just the ticket!!
(serves 6)

6 large eggs
3 large egg whites
3/4 cup 2% milk
1/2 cup plain whole milk cottage cheese
2 T. minced fresh chives
1 t. Dijon mustard
1/4 t. freshly ground pepper
1 T. canola oil
1 lb. russet potatoes, peeled and cut into 1/2" cubes (about 3&1/2 cups)
1/2 cup thinly sliced leeks
1/4 cup minced shallot
8 oz. hot-smoked wild-caught* salmon, flaked
1/2 t. crystallized lemon*
2 oz. herbed* goat cheese, crumbled (about 1/2 cup)
2 T. chopped fresh dill

Preheat oven to 350. Place eggs, egg whites, milk, cottage cheese, chives, mustard, and pepper in a large bowl; whisk to combine. Set aside. Heat oil in a 10" cast-iron* skillet over med. heat. Add potatoes; stir to coat, and arrange in a single layer. Cover and cook until potatoes are almost tender, about 8 min., stirring occasionally. Uncover, add leeks and shallot, and cook 5 min. stirring occasionally, until soft. Scatter salmon evenly over potatoes in pan. Pour egg mixture over salmon and potatoes. Sprinkle goat cheese evenly over top. Sprinkle with crystallized lemon. Bake for 25 min. or until egg mixture is set. Garnish with dill.

"Everyone in the world should get a standing ovation at least once in their life because we all overcometh the world." ~ the movie, "Wonder"

Happy Friday, Friends!! Have FUN today.

Love,

MM