Jeff Mauro's Clementine and Cranberry Glazed Cornish Game Hens

I saw him demo this on the show, "The Kitchen". Looked SO good, and I can't even begin to imagine the aroma...............
(serves 4)

Special equipment: an enameled cast-iron Dutch oven

1 shallot, minced
1 T. Kerrygold* butter
Zest of 2 clementines plus 1 cup clementine juice
1/2 cup jarred cranberry sauce
1 packed T. brown sugar
1 sprig fresh rosemary
4 Cornish game hens, rinsed and dried
Kosher salt and freshly ground black pepper

Preheat the oven to 400. In a small saucepan, sauté the shallots in the butter over med. heat until translucent, about 5 min. Add in the clementine zest and juice, cranberry, brown sugar, and rosemary. Simmer until thick, about 10 min. Set aside to cool. Season the game hens liberally with S&P. Using a basting brush, paint each bird entirely with the glaze. Cover the wing tips with foil to keep them from blackening too much. Place the glazed birds in the Dutch oven. Roast for 20 min,., and then reglaze the birds. Check after 45 more min., then check with an instant-read thermometer after another 5 min; the thighs must register at 165, the breasts at 170. Let rest for 10 min. and serve.

"See kindness as a show of strength. It takes courage to be kind, to show compassion for the suffering of others, to strive to do things for the greater good - even against one's own self-interest."

Have FUN today!!!!

Love,

MM

Holiday Cheese Ball Wreath

This is SO pretty, and what I am making to take to Lola and Brian's party next Friday!
(serves 16-20)

1 lb. cream cheese with chives*, at room temp.
2 cups shredded firm cheese. such as sharp* cheddar, pepper Jack, or Colby
2 t. Worcestershire sauce
Kosher salt and freshly ground pepper
1/2 cup pickled piquante red* peppers, such as Peppadews, finely chopped
1/2 cup fresh flat-leaf* parsley leaves, finely chopped
1/4 cup finely chopped fresh chives
Crackers, sliced bread or crudites, for serving
Special equipment: a small (6 cup) Bundt pan

Line the inside of the Bundt pan with plastic wrap. Process the cream cheese, shredded cheese, Worcestershire sauce, 1/2 t. salt, and a few grind of pepper in a food processor until smooth. Empty the mixture into a med. bowl. Spoon the cheese mixture into the prepared Bundt pan; pack it in, spread into an even layer and cover, or simply form the cheese mixture into a ball and wrap tightly with plastic wrap. Refrigerate until chilled, at last 1 hour up to 2 days. Uncover and invert the cheese mold or unwrap and transfer the ball onto a serving platter. Sprinkle with parsley and chives to completely coat the wreath, and garnish with the reserved peppers. Serve with crackers, sliced bread, and crudités.

"Make kindness, humor, and humility your mantra."

Love,

MM

Marinated Greek Lamb Souvlaki Skewers with Tzatziki and Pita Bread

If you are like me and LOVE absolutely LOVE lamb, and Greek food in general, you will make this one again and again.
(no serving size given)

1 leg of lamb cut into chunks (35 oz.)
5-6 T. EVOO
2 cloves or garlic, minced*
Juice of 1 lemon
2 red onions, roughly chopped
1 t. dried Greek oregano
1 t. dried thyme or some fresh lemon* thyme, chopped
1/2 t. smoked paprika
1/2 t. cumin
Kosher* salt and freshly* ground pepper
10 metal or wooden skewers (if using wooden, soak in water for an hour*)

Combine all ingredients (through pepper) in a small bowl. Place lamb chunks in a recloseable plastic bag. Pour marinade over meat. Close baggie, and smoosh the chunks around to get all sides in the marinade. Refrigerate at least 4 hours or overnight (preferred). Thread onto skewers and either grill or broil til the lamb reaches your desired doneness. Serve with tzatziki sauce, and warm pita bread.

"No man is an island, entire of itself."

Love,

MM

Soy-Honey Glazed Swordfish and Rice Bowl

Another easy dinner that is: Quick Cooking, Healthy Pick, Gluten-Free, and Family Friendly.
(serves 4)

1 cup long-grain white rice
1/4 cup honey
2 T. tamari or Ponzu Citrus Sauce*
2 T. EVOO, divided
1&1/2 lb. swordfish, cut into 1" pieces1/4 t. kosher salt
1/4 t. freshly* ground black pepper
1/2 red onion, thinly sliced
4 heads baby bok choy, halved lengthwise
1/2 cup fresh cilantro leaves and tender stems
1/4 cup; chopped roasted, salted peanuts
Lime wedges, for serving

Cook rice according to package directions; keep warm. Stir together honey and tamai in a small bowl; set aside. Heat 1 T. oil in a large nonstick skillet over high. Season fish with S&P and cook, undisturbed, until browned on 1 side, about 2 min. Turn fish, add onion, and cook tossing gently until fish is browned and cooked through., about 4 min. Transfer to a plate.  Add remaining 1 T. oil and bok choy to skillet. Cook, undisturbed, until golden, about 2 min. Reduce heat to med-low, add honey mixture, and immediately cover skillet. Cook until sauce thickens slightly and bok choy is tender, about 2 min. Serve fish and bok choy over rice, topped with cilantro and peanuts, with lime wedges on the side.

"Have no friends not equal to yourself."

Love,

Machete Milletti

Mexican Cheesy Egg Quesdillas

These are DELICIOUS any time of the day!!
(serves 2)

3 large eggs
3 T. 2% milk
1/8 t. freshly* ground pepper
1 T. plus 2 t. Kerrygold* butter, divided
4 flour tortillas (8" size)
1/2 cup refried pinto or black* beans
1/4 cup salsa or pico de gallo*
2/3 cup shredded cheddar, Mexican 4 cheese, or pepper Jack* cheese
Sour cream and additional salsa
Lime wedges*, for garnish

Preheat oven to 425. Whisk 1st 3 ingredients. In a large nonstick skillet, heat 1 T. butter over med. heat. Add egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Set aside. Place 2 tortillas on a baking sheet. Spread with beans, top with eggs, salsa, cheese, and remaining tortillas. Melt remaining butter; brush over top. Bake until golden and cheese melts, 10-12 min. Cut into wedges* with a pizza cutter. If desired, serve with sour cream and more salsa. Garnish plates with lime wedges.

"The truth is that the more intimately you know someone, the more clearly you'll see their flaws. That's just the way it is. This is why marriages fail, why children are abandoned, why friendships don't last. You might think you love someone until you see the way they act when they're out of money, or under pressure, or hungry, for goodness sake. Love is something different. Love is CHOOSING to serve someone and be with someone in spite of their filthy heart. Love is patient and kind. Love is deliberate. Love is hard. Love is pain and sacrifice. It's seeing the darkness in another person and defying the impulse to jump ship."

Love,

MM

Chorizo Spaghetti Squash Skillet

In this one, you get your noodle fix minus the pasta!!
(serves 4)

1 small spaghetti squash (2 lbs.)
1 T. canola oil
1 pkg. (12 oz.) chorizo links, sliced
1 yellow pepper, chopped
1 sweet onion, sliced
1 cup sliced cremini* mushrooms
1 can (14&1/2 oz.) no salt added fire*-roasted diced tomatoes, undrained
1 T. reduced sodium taco seasoning
1/4t. freshly* ground pepper
Chopped green onion

Halve the squash lengthwise; discard seeds. Place squash on a microwave-safe plate, cut side down,; microwave on high until tender, about 15 min. Meanwhile, in a med. skillet, heat oil over med.-high heat; sauté sausage, pepper, onion, and mushrooms until onion is tender, about 5 min. Separate strands of squash with a fork.; add to skillet. Stir in tomatoes and seasonings; bring to a boil. Simmer, uncovered, about 5 min. Top with green onion.

"Your deeds are your monuments."

Have FUN today!!

Love,

MM

Shrimp Monterey

You can go fancy or casual with this weeknight seafood classic, and it is a fast fix, too. Editor's note: some of you may be wondering why I always suggest (with an asterisk*) Kerrygold butter. I demonstrated it against Costco butter, and there was zero comparison as to the quality!!
(serves 6)

2 T. Kerrygold* butter
2 lbs. uncooked shrimp (31-40 per lb.) peeled, deveined, and tails removed*
2 garlic cloves, minced
1/2 cup white wine or chicken broth
2 cups shredded Monterey Jack cheese
2 T. minced fresh flat-leaf* parsley
Hot cook linguine
6 lemon* crowns*

Preheat oven to 350. In a large skillet, heat butter over med.-high heat; sauté shrimp and garlic just until shrimp turn pink, 3-5 min. Using a slotted spoon, transfer to a greased 11x7" baking dish. Add wine to skillet; bring to a boil. Cook until liquid is reduced by half.; pour over shrimp. Top with cheese and parsley. Bake, uncovered, until the cheese is melted, 8-10 min. Serve over pasta. Garnish plates with lemon crowns.

"What is beautiful is good, and who is good will soon be the beautiful."

Don't forget to have some FUN, and Happy Friday!!

Love,

MM