Portobello Satays with Peanut Sauce (veggie)

Forget chicken satay: these mushroom skewers are all you need!
(serves 4)

6 Portobello mushroom caps
1/2 t. kosher salt
3/4 cup smooth* peanut butter
1/2*-1 t. ground ancho chile pepper
1 2" piece peeled and grated ginger root (2 T.)
2 T. fresh lime juice
2 T. low-sodium tamari
3/4 cup hot water, or more as needed
1 T. peanut or veg. oil
1 cup unsweetened shredded or flaked coconut
Steamed* long grain* white rice

Soak wooden skewers in hot water for 10-15 min. Scrape the dark gills from the mushrooms and discard, if desired (this keeps the mushrooms from turning black when you cook them). Slice each cap into 4 thick strips. Thread 3 slices lengthwise onto a skewer, and repeat with the remaining mushrooms and skewers. Sprinkle lightly with salt and let them sit while you make the sauce. Combine the peanut butter, ancho chile, ginger, lime juice, tamari and hot water in a blender; puree to form a smooth, pourable sauce. If it seems too thick, blend in more water, 2 T. at a time, until the sauce is the consistency of cake batter. The yield is about 1&3/4 cups. Heat a grill pan or large skillet over med.-high heat and lightly coat with the oil Cook the mushrooms skewers, a few at a time, until the mushrooms are tender, 6-7 min. on each side. Meanwhile, toast the coconut: heat a nonstick or heavy-bottomed pan over med. heat. Add the coconut, stirring frequently, until it turns golden brown. Transfer to a bowl. Serve the skewers with the sauce and coconut on the side, allowing guests to dip and coat as they like. Serve with rice on the side.

"Amazing Grace - I once was lost, but now I'm found."

Love,

MM

Mallorca's Trampo

Mallorcans love their tramp - a salad made with juicy tomatoes, mild green peppers, onion, and a drizzle of olive oil - for its simplicity and refreshing flavor!
(no serving size given)

4 large tomatoes
3 green peppers
1 medium sweet* onion
Kosher salt and EVOO
Crusty bread and Kalamata olives

Dice and seed* tomatoes, peppers, and onion; combine in a bowl. Stir in salt and olive oil to taste. Serve with bread and olives.

"Give yourself the gift of a fresh start! Too often we hold grudges against ourselves! We dwell on what we've done wrong instead of all we've done well and instead of on the wonderful things we can always do....Let go of regrets, set your sights on the future and plunge into what lies ahead: happiness. You're ready!!"

Love,

MM

Breakfast Garlic Naan Pizzas

This is one of those recipes that you can made for B,L, or D (Breakfast, Lunch, or Dinner)!
(serves 4)

1 T. EVOO
1/2 lb. meaty pancetta, diced
4 cloves garlic, chopped or thinly sliced
4 store-bought garlic naans
2 T. Kerrygold* butter, melted, plus a pat (divided)
2 cups fresh ricotta, drained
Kosher* salt and freshly ground pepper
1 lb. mozzarella, shredded
1 cup grated Parmigiano-Reggiano
4 large eggs
2 cups arugula or 1 cup torn basil leaves
1/2 cup  chopped fresh flat-leaf parsley

Preheat oven to 475. Heat a griddle pan or large skillet over med.-high. In a small skillet, heat the oil, one turn of the pan. Add the pancetta. Cook, stirring occasionally, until the fat renders, 2-3 min. Add the garlic and swirl for 1 min. Remove from heat. Add a small splash of water to the griddle. Place 2 of the naans on the pan. Cook until blistered on the bottom, 2-3 min. Flip the naans over; let cook until browned on the other side, about 1 min. Brush with a little of the melted butter. Transfer to a baking sheet. Repeat with the remaining 2 naans. Top each naan with about 1/2 cup ricotta; season with S&P. Divide the mozzarella, pancetta mixture, and Parm among the naans. Bake until browned and bubbly, about 5 min. Heat the griddle or skillet on med.-low. Add the pat of butter to the pan. Crack in the eggs and fry until sunny-side up or over easy to medium, about 3 min. Season with S&P. Top each pizza with the arugula, parsley, and an egg.

"Today, make a decision to invest your energy in HOPE, not doubt. You can do it. It's easy, It's instant. And, it works!"

Love,

MM

Chilaquile Burgers

What could be better than a juicy burger loaded up with spicy, sauce tortilla chips, mounds of crumbly Cheddar and lots of pickled peppers!
(serves 4)

For the burgers:
2 lbs. ground beef
Kosher* salt and freshly ground black pepper
3 Cups Arrabbiata Sauce (recipe below
2 T. Kerrygold* butter
2 cups tortilla chips
4 onion* or potato* buns, split, buttered, toasted, and buttered*
1 cup shredded sharp* Cheddar cheese
1 cup jarred pickled chili peppers or pepperoncini, chopped

For the arribbiata sauce:
1 T. EVOO
1 large sweet* onion, chopped
4 cloves garlic, minced
2 cans (14.5 oz.) fire-roasted* diced tomatoes
1/3 cup white wine
2 T. tomato paste
1 T. sugar
1/2*-1 t. crushed red pepper flakes
1/2 t. dried Italian seasoning, optional
Kosher* salt and freshly ground black pepper
1 T each chopped fresh basil, and fresh flat-leaf parsley

To make the sauce: In a med. skillet, heat oil over med. heat. Add onion and garlic; cook until softened, about 4 min. Add tomatoes, wine, tomato paste, sugar, pepper flakes, and Italian seasoning. Season with S&P; bring to a boil. Reduce heat to med.; simmer, uncovered, about 15 min., stirring occasionally. Stir in basil and parsley; check seasoning, and add S&P, to taste.

To make the burgers: Shape beef into 4 patties. Set griddle/grill pan over med.-high heat. Season burgers on one side with S&P. Add burgers to hot grill, seasoned-side down. Season other side of burger with S&P; turn over; cook to desired doneness. In a med. skillet, heat arribbiata sauce over med. heat. Add butter; stir until melted. Add chips. Gently stir to coat chips taking care not to break them. Set aside; keep warm. Place 1 cooked burger on bottom half of each bun, top with cheese, tortilla mixture (chilaquiles), and peppers before adding top of bun.

"Not all those who wander are aimless."

Love,

MM

Tots with Lox!

One of my joys on Sunday mornings is to read the Seattle Times while sipping on my green tea with pomegranate, and listening to beautiful classical music. Their magazines never fail to provide me with recipes for tasty treats I can pass on to YOU!!! Here is their quote: "A bag of crunchy, golden potato tots and a waffle iron team up to make this clever brunch dish."
(serves 4)

1 (32 oz.) bag potato tots
Coconut* oil non-stick cooking spray
Kosher* salt
Freshly* ground black pepper
12 thin slices wild-caught* smoked salmon
1 cup sour cream
1/4 cup capers, rinsed*
1/4 cup diced red onion
1/4 cup sliced green onion
4 lemon* crowns*

Preheat oven to 200. Thaw the tots. Preheat an 8" waffle iron to med.-high. Preheat oven to 350. Spary waffle iron with non-stick spray. Spread with 2 cups tots; sprinkle with S&P. Close; cook 5 min. or until nearly crisp. Open waffle iron; fill in any holes with more tots. Close; cook 3 min. or until golden and crispy. Transfer to a baking sheet and keep warm in the oven. Repeat with remaining tots. Top waffles with salmon, sour cream, capers, and both onions. Garnish plates with lemon crowns.

"What lies behind us and what lies ahead of us are tiny matters compared to what lies within us." ~ Ralph Waldo Emerson

To the KING!!

Love,

MM

Machete Milletti's Smokin' Grilled Stubb's BBQ Sauce Stuffed Meatloaf (Gorgonzola and Vingergar/Garlic Baked Onion Slices) Sandwich

Just made this, and the aroma in here is insanely wonderful!!!!
(recipe makes one meatloaf)

1 lb. ground beef
1 egg, lightly beaten
1/3 cup whole milk
1/4 cup plain Panko breadcrumbs
Dash of Worcestershire Sauce
Garlic powder, to taste
Montreal Steak Seasoning, to taste
Crumbled Gorgonzola - enough to cover the bottom half of the loaf
Sweet onion, cut into eights - lengthwise
EVOO
Minced garlic
Red wine vinegar
Texas toast, buttered and toasted
Stubbs BBQ Sauce
Kerrygold butter
Mayonnaise
Dill pickle chips, on the side
Pineapple/poppyseed cole slaw, to accompany
Lay's Potato Chips,                      "      "s

Heat oven to 450. Combine onion wedges, olive oil, garlic, and vinegar. Spread out on a rimmed baking sheet. Roast until golden brown, turning occasionally. Remove from oven and place on a plate. Place 1st 7 ingredients in a big bowl, and, using your hands, combine thoroughly. Do not overmix or the meat will be tough. In the bottom of a loaf pan, place 1/2 of the meat mixture. Spread a layer of onions on top. Then, a layer of gorgonzola. Top with the other half of the mixture, and pat firmly into a loaf - closing all sides. Bake in a 350 oven for an hour and 10-15 min. Let rest and cool. Cut into thick slices. Brush on Stubbs BBQ sauce on all sides. Melt butter in a cast iron pan over med.-high heat. Brown meat loaf slices on all sides. Remove from pan. Lightly butter and grill or toast the bread. Spread insides of two slices with mayo. Lay on 1 or 2 slices of meatloaf on bottom bread. Top with the other slice of bread. Push down on sammie with hands to seal. Serve with dill pickle chips, and poppyseed coleslaw, and Lay's potato chips.

"Small gestures can have a big impact; if you walk down the street and smile at someone, that will get passed to the next person. That has the power to change someone's day."

Stay warm and dry. Don't forget to have some FUN today!!!

Love,

MM

Glazed Rosemary Pork

"This honey-glazed pork tenderloin feels elegant, but it's easy, so it's ideal for supper and weekend dinner parties."
(serves 6)

1/4 cup reduced-sodium chicken broth
3 T. honey
1 T. minced fresh rosemary or 1 t. dried rosemary, crushed (I would use fresh*)
1 T. Dijon mustard
1 t. balsamic vinegar
1/8 t. kosher* salt
1/8 t. freshly* ground black pepper
2 pork tenderloins (1 lb. each)
2 T. EVOO, divided
4 garlic cloves, minced

Whisk together 1st 7 ingredients. Cut each tenderloin crosswise into 1" slices; cover with plastic wrap, and pound each with a meat mallet into 1/2" thickness. In a nonstick skillet, heat 1 T. oil over med.-high heat. In batches, cook pork until a thermometer reads 145, 3-4 min per side. Remove from pan, and keep warm*. In the same skillet, heat remaining oil over med. heat; sauté garlic until tender, about 1 min. Stir in broth mixture; bring to a boil, stirring to loosen browned bits from pan. Add pork, turning to coat; heat through and serve with a baked sweet potato* and steamed broccoli*.

"In seasons of turbulence, going to our Father in Heaven is the BEST thing we can do! The phrase, 'Grace to help us when we need it' - means that in His presence we can be 'buckled' in peace during threatening times, because we bring our concerns to the One who is greater than all! When life feels overwhelming, we can pray. He can help us through the turbulence." ~ Bill Crowder

Love, and be SAFE out there!!

MM