Walnut Snowball Cookies

These are irresistible:

1 & 1/2 cups walnuts
2 sticks unsalted butter, room temp.
1/2 vanilla bean, split and seeds scraped (save the seeds)
2 cups confectioners' sugar
1/4 t. Sea salt*
2 cups all purpose flour
Parchment paper

Preheat the oven to 350. Line two large cookie sheets with parchment. Spread the walnuts on a rimmed baking sheet and bake for about 8 mins. until golden brown. Let cool, then coarsely chop. Reduce the oven temp. to 325. In a standard mixture outfitted with a paddle, beat the butter with the vanilla bean seeds on high til pale, about 2 mins. Add one cup of the sugar and beat on medium speed til light and fluffy, about 5 mins. - scraping down the sides half way through. At low speed, mix in the salt, then gradually the walnuts and flour, and beat just until the cookie dough comes together - again scraping down the sides. Roll level tablespoons of the dough into balls and arrange them on the prepared cookie sheets. Bake the cookies in the upper third and lower third of the oven for about 17 mins. WATCH!* until they are lightly brown on the bottom. Switch the sheets from top to bottom and front to back halfway through the cooking time. Let the cookies firm up on the sheets, about 5 mins. Then transfer to a rack to let cool slightly. Put the remaining sugar in a small bowl. Roll the warm cookies in the sugar to coat and return to rack to cool completely. Roll again in the sugar. These cookies can be kept in an air tight container for 5 days.

Whew, that was a looooooooooooooooooong one!!!!

"Grow strong in your weakness" today!! And have FUN.

Happy Friday!!

Love,

MM

Coquilles St. Jacques

This is a very pretty luncheon that I remember having with my Aunt Donna in a nice store restaurant in Southdale in Edina, MN - back in the day:

1 lb. fresh bay scallops (white muscle removed)
1/4 cup scallop liquid
1 cup white button* mushrooms, sliced thin
1 oz. diced sweet white* onion
1/2 cup low sodium* chicken broth
1/2 cup evaporated skimmed milk
1/4 cup lemon juice
4 t. butter*
Sea salt* and pepper to taste
Grated lemon rind
EVOO
3/4 cup Panko bread crumbs
Lemon wedges
Sprigs of parsley

Wash and dry scallops. Cover with salted boiling water, and parboil for 3 mins. Remove from heat; drain (reserving some liquid), cover and set aside. In a nonstick skillet, brown mushrooms and onions in oil; add chicken broth, all but 1/4 cup bread crumbs, S&P, and lemon rind. Cover and let simmer over low heat for 5 mins. Add milk and continue cooking over low heat until sauce is thick. Stir in lemon juice. Remove from heat. Stir in scallops and transfer to 2 large scallop shells or ramekins. Mix butter with remaining crumbs, and sprinkle on top of scallops. Put under broiler just long enough to brown crumbs (less than 1 min). Serve piping hot, and garnish with lemon wedges and parsley. A Caesar salad, and warm sour dough slices would make this a feast!!

I wish you Peace, Love, Hope, and Happiness today!!

Go Seahawks, Broncos, and Vikings!!!

Love,

MM

Mediterranean Lamb over Couscous with Cucumber and Lemon Mint

This one's for you LOVERS of Lamb (of which I am one!!):

I got this from the Sunset mag., and there were no measurements, so you are on your own - but it's not rocket science :)

Saute ground lamb in a generous amount of EVOO, chopped garlic, and harissa. Serve over couscous with sliced Persian* cucumbers, thinly sliced red onion, and lemon mint* leaves - hand torn. Add a side of tzatziki sauce, a warm pita, and some cold dolmades (stuffed grape leaves) to complete.

"My cup overflows with Blessings". Count yours today!!!

Love,

MM

Toasted Coconut Banana Custard

This sounds absolutely DELISH:
(makes 2 servings)

1 fully ripe medium banana, peeled and diced
Dash cinnamon
1 &1/2 t. brown sugar*
2 medium eggs, beaten
1 cup 2% milk*
Shredded coconut, toasted*

Spoon banana into two ramekins or small baking dish. Sprinkle with cinnamon. In a mixing bowl combine brown sugar and eggs. Heat milk in a saucepan (do not boil). Pour a little into eggs to temper them. Add egg mixture to remaining milk in saucepan, stirring constantly. Dividing equally, pour over banana. Place cups or baking dish in a pan of hot water half way up the sides, and bake at 375 20-25 mins. or until set. Refrigerate, and serve cold topped with coconut. Makes me want to wag my tail :).

"Serve well. Serve with joy!"

Carpe Diem!!

Love,

MM

Garlicky Steak Salad with Chickpeas and Artichokes

Ya gotta love a steak salad:

1 &1/2 lb. flank steak
1 & 1/2 t. sea salt*, divided
1 & 1/2 t. freshly ground pepper*, divided
1 cup Ponzu lime or citrus sauce* (or reduced sodium soy sauce)
10 T. orange juice, divided
12 garlic cloves, thinly sliced
2 oranges, sliced crosswise
2 pkgs. (8 oz.) frozen artichoke hearts, thawed
10 T. EVOO, divided
2 t. orange zest
2 T. red wine vinegar
2 qts. each mixed baby greens, and baby arugula
2 cans (15.5 oz.) chickpeas, drained and rinsed
8 green onions, thinly sliced
1 cup SHAVED Parmesan cheese

Whisk together 1 t. each salt and pepper, the soy sauce, and 6 T. orange juice in a small bowl. Make deep slices 1/2 to 3/4" apart across the grain into one side of flank steak, making sure not to cut all the way through, and leaving a 1/4" uncut edge around steak. Stuff slices evenly with garlic. Arrange half the orange slices in a 9x13 baking dish and set steak - garlic side up, on top. Arrange remaining orange slices over meat, and pour soy marinade over them. Cover dish and chill steak at least 3 hours and up to 24 hours. Let stand at room temp. during the last 30 mins. Heat a grill to high (or broiler). Skewer artichokes on two 10" metal skewers, brush with oil, and sprinkle with a little S&P. Lay steak on grate garlic side up (discard oranges), and grill covered, turning carefully once (some of the garlic will fall out), 6-8 mins. for med. rare. Transfer steak to a cutting board, and loosely tent with foil. Let rest 5 mins. Meanwhile, grill artichokes, turning once, until lightly browned - about 6 mins. total. Transfer to a plate and remove skewers. Whisk together remaining 1/2 t. each S&P, 1/4 cup orange juice, 1/2 cup oil, the orange zest, and vinegar in a small bowl. Thinly slice steak diagonally across the grain.
Toss baby greens, arugula, chickpeas, green onions, and Parmesan in a large bowl with about half the dressing. Transfer salad to a platter or plates, top with steak and artichokes, and drizzle with remaining dressing. Serve with crusty garlic bread, and end with a berry shortcake with fresh mint whipped cream. YUMOLA!!!

"All things grow with Love". Have FUN on this beautiful Monday.

Love,

MM

Garden Tomato Soup

I LOVE tomato soup!! Here's a sophisticated one:

4 cups chopped fresh tomatoes
1/2 small sweet white onion*, finely chopped
4 garlic cloves, minced
2 cups low sodium* chicken broth
2 T. butter
2 T. flour
1/2 t. sea salt*
1/2 t. white pepper*
1/2 t. sugar or to taste
EVOO for sauteing
2-3 T. fresh chopped lemon basil*
1 T. balsamic vinegar
1/8 t. cayenne
1 cup heavy cream

Saute garlic in olive oil in a stock pot. Add onions, and saute til tender. Add chopped tomatoes, and bring to boil. Add chicken stock, and cook about 20 mins. Remove to a large bowl, cool slightly, and add basil. Puree with an immersion blender. In the now empty stock pot, melt the butter over med. heat. Mix in the flour to make a roux, cooking til med. brown. Gradually whisk in the tomato mixture, salt, pepper, supar, vinegar, cayenne, and heavy cream. Warm through. Serve with a grilled sharp cheddar and black forest ham sammie on marble rye with whole grain mustard and light mayo. WOW!!!

Give yourself the permission to reap the Blessings of Solitude today!! And, Have Fun!!!!!

Love,

MM

Seafood Brochettes with Chive Butter

Continuing on with the seafood theme of yesterday, this one is from Taste of Home:
(this recipe makes 12 servings)

24 med. fresh crimini* mushrooms
24 cherry tomatoes
8 bacon strips, cut into thirds
1 lb. halibut, cut into 1" pieces
1 lb. uncooked large shrimp, peeled and deveined
1 lb. sea scallops, white muscle removed
1/2 cup butter, melted

CHIVE BUTTER:
1 cup butter, melted
A big squeeze of lemon juice*
2-3 T. minced fresh chives

On 12 metal or soaked wooden skewers, alternately thread two mushrooms, two tomatoes, and two pieces of bacon with four pieces each of the fish and seafood. Brush with melted butter. Grill or (broil) for 5-7 mins. or until shrimp turn pink and scallops are opaque, turning once. Combine butter, chives, and lemon juice and pour over brochettes. Serve this outside with a crisp salad and crusty garlic bread. Bon Appetit!!

"There are two voices telling us where to invest our lives. It is risky business to follow the wrong one."

Happy Friday, and Have FUN today!!!

Love,

MM