Black Eyed Pea, Bacon, and Tomato Salad with Mustard Vinaigrette, AND Black Eyed Pea Chili

For Bon Chance in 2013:

Black Eye Pea, Bacon, and Tomato Salad with Mustard Vinaigrette:
(6-8 servings)

1 lb. package black eyed peas
1/2 lb. hickory smoked* bacon, chopped, and cooked until crisp
1 can diced fire-roasted tomatoes*, drained
3 green onions, chopped
2 stalks of celery, chopped
Sea Salt*& Montreal Seasoning* to taste
1 T. Dijon mustard
2 cloves of garlic, minced
1/4 cup balsamic vinegar
1/8 cup lemon juice*
1/2 cup EVOO

Soak peas overnight in cold water. Drain and rinse. Place in a sauce pan with water to cover. Bring to a boil, reduce heat and simmer, uncovered til tender - about 30 mins. Drain, and remove to a bowl. Meanwhile, make the vinaigrette. In a medium bowl, whisk mustard, garlic, lemon juice, and vinegar together. Slowly whisk in the oil. Pour half of the vinaigrette over the cooled peas. Add bacon, tomatoes, onions and celery to peas. Stir in as much vinaigrette as desired. Sprinkle on salt and Montreal seasoning and toss. Serve with a dollop of sour cream or creme fraiche, or plain Greek yogurt.

Black Eyed Pea Chili:
(4 servings)

1 T. canola oil
1 large sweet* onion, diced
2 cloves of garlic, minced
1 lb. lean ground turkey
1 large red* bell pepper, diced
1 jalapeno pepper, finely diced (wear gloves while doing this)
1 T. chili powder
1/2 cumin*
1 15 oz. can black eyed peas, drained and rinsed
1/2 cup low sodium chicken broth
4 wedges of The Laughing Cow Lite Blue Cheese*
1/4 cup green onions, chopped

Heat the oil in a large pot over med.-high heat. Add the onion and cook, stirring occasionally, until softened. Add he garlic and cook 30 seconds. Add the turkey and cook, breaking it up with a wooden spoon until it is no longer pink, about 4 mins. Stir in the bell pepper, jalapeno, chili powder, and cumin, and cook for one more min. Add black eyed peas, tomatoes, and broth. Bring to a boil, then reduce the heat to med.-low, cover, and simmer, stirring a few times, until the ingredients soften and meld - about 20 mins. Serve topped with a wedge of The Laughing Cow Blue Cheese, and chopped green onions.

"Live with Passion and Enthusiasm" in 2013, and Happy New Year!!!!!!!!! The BEST is yet to come.

Love,

MM

Pears in Blankets, Spicy Fried Chickpeas, and Rockin' Radish Sammies

3 tasty tidbits for tomorrow night;

Pears in Blankets:

3 Bartlett or Bosc pears, unripe*
Lemon juice*
4 oz. thinly sliced prosciutto

Core pears, and cut into large wedges. Squirt with lemon juice. Wrap with prosciutto, tucking in edges.

Spicy Fried Chickpeas:

2 15 oz. cans chickpeas, drained, rinsed, and patted dry with a paper towel
1/3 cup EVOO
2 t. smoked paprika
2 t. cumin*
1/2 t. cayenne
Sea salt* to taste
2 t. finely grated lime zest

Heat olive oil in a large skillet over med. high heat. Saute chickpeas for 15 mins. or until crisp and golden. Drain on paper towels. In a bowl, toss with the rest of the ingredients.

Rockin' Radish Sammies:

Cocktail size appetizer loaf* of pumpernickel
Cream cheese with chives*
Radishes, very thinly sliced
Freshly ground pepper*
Lime salt* (or a squeeze of lime juice and sea salt)

Spread cream cheese on bread squares. Top with radishes. Season with lime salt and pepper.

"Live in amazement at what God has done!!"

Go Seahawks and Go Broncos!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Love,

MM

Mesquite Smoked Turkey and Blue Corn Quesadilla Sliders

A surprisingly stylish hot sammie for your Friday:
(serves 4)

4 blue corn tortillas
3/4 cup shredded pepper* jack cheese
1 Roma tomato, cut into 4 thin slices
4 thin slices mesquite smoked* turkey
1/4 cup alfalfa sprouts or shredded iceberg lettuce
1 avocado, thinly sliced (or 1/2 cup prepared guacamole)
4 toothpicks

In a small nonstick saute pan over medium heat, place one tortilla; sprinkle half with 3 T. shredded cheese. When the cheese begins to melt (about 1 min.), fold the tortilla over the cheese; continue cooking til quesadilla is slightly toasted (about 1 min.). Remove from pan and place quesadilla on serving dish. Cut into two quarters. Top one quarter with one slice each of tomato and turkey (folded to fit), 1 large pinch of alfalfa sprouts, and 2 avocado slices. Top with remaining quesadilla quarter; secure with toothpick. Repeat with remaining tortillas and fillings.

"Get along with each other, and forgive each other."

Have FUN on this Happy Friday!!

Love,

MM

Red Russian Kale, White Beans*, and Chorizo Soup

Here is a slightly spicy soup to warm your bones, and it's GOOD for you! This one is for Betty Russian:
(serves 4 to 6)

8 oz. Spanish Chorizo sausage, thinly sliced crosswise
1 T.  EVOO
1 large sweet* white onion, chopped
1 can white beans*, drained and rinsed
2 large garlic cloves, minced
1/2 t. each red pepper flakes, and freshly ground* pepper
7 cups low sodium chicken broth
3/4 lb. russet potato, peeled and chopped
12 oz. Red Russian or other kale, stems removed and leaves cut into slender ribbons
1 bay leaf*
1 t. fresh marjoram*, finely chopped
Sea salt* to taste
Lemon juice*

Cook chorizo in oil in a pot over med.-high heat, stirring often, until browned - about 5 mins. Transfer to a paper towel with a slotted spoon. Add onion to fat in pot, and saute until softened, 3-5 mins. Stir in garlic, chile flakes, and pepper; cook about 1 min. Add broth, potato, bay leaf, marjoram, and beans; cover and bring to a boil. Reduce heat and simmer until potato is tender, about 5 mins. Stir in kale and chorizo; cover and bring to a boil. Reduce heat; simmer until kale is tender, 3-5 mins. Season with salt, and a squeeze of lemon juice just before serving. A nice warm garlic baguette, and some cold red grates would be wonderful with this soup. This is a tail wagger!!!

"Grace is something we experience more fully as we share it with others".

Have fun today!!

Love,

MM

Stone Crab with Mustard Sauce

I have been SO sick, and am LONGING for the feel of the warmth of the sun on my face. This takes me back to Florida:
(makes 10-12 servings)

3 T. dry mustard
1/2 t. Sugar in the Raw*
1 cup canola oil
1 small clove of garlic, peeled and minced
1/2 small shallot, peeled, and minced
2 large egg yolks
Juice of 1 large lemon
1 T. Dijon mustard
1 t. sea* salt
1/2 t. cayenne
2 T. water
5 lbs. steamed stone crab claws, cracked
Lemon wedges

In a small bowl, whisk together dry mustard, sugar, and 2 T. warm water; let stand 5 mins. In a small saucepan over moderate heat, warm 2 T. oil. add onion and shallot, and saute, stirring occasionally, for 1 min. In a large bowl using a balloon whisk, whip the egg yolks for 1 min. to lighten them. Whisk in the lemon juice, Dijon, salt, and cayenne. Add the dry mustard mixture, along with the garlic and shallots, and stir until blended. Gradually drizzle in remaining 3/4 cup plus 2 T. oil, whisking to combine. Cover and chill at least 20 mins. before serving. Serve the mustard sauce in ramekins along with the crab claws and lemon wedges.

We must keep our chins up!!

Love,

MM

To All My Dear Readers:

MERRY CHRISTMAS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! I wish you all the gifts of love, peace, and JOY.

Love,

MM

Crispy, Cheese Egg Bake

This is perfect for tomorrow morning. You make it tonight, let it sit in the fridge overnight, and pop it in the oven - Voila:
(yields 8 servings)

4 T. EVOO
1 large sweet* white onion, diced
1 T. minced garlic
8 oz. (about 3 cups) sliced white mushrooms
1 sour dough* baguette, cubed (about 5 cups)
8 large
8 large egg whites
2 cups 2% milk*
1 T. Dijon mustard
10 oz. broccoli, steamed until tender but still firm. Let cool, cut into small florets, or you can use frozen
4 oz. part-skim mozzarella, shredded (1 cup)
1/3 cup freshly grated Parmesan
1/2 cup thinly sliced sun-dried tomatoes (not oil-packed), soaked in hot water until soft, then drained
1 T. minced fresh lemon* thyme
1/2 t. sea salt
1/2 t. freshly ground pepper
Cooking spray 

Heat 2 T. of the oil in a medium non-stick skillet over med. high heat. Add the onion, and cook - stirring, until softened and beginning to brown (3-5 mins.). Add the garlic and continue to cook for 1 min. Transfer the onion mixture to a medium bowl and let cool. Heat the remaining 2 T. oil in the same skillet over med.-high heat, and cook the mushrooms, stirring a few times, until their water evaporates and they begin to brown - 5 to 7 mins. Remove from the heat and let cool completely. Coat a large baking dish (9x13") with
cooking spray. Arrange the bread cubes over the bottom. In a large bowl, beat the whole eggs, egg whites, milk and mustard together until incorporated. Add the mushrooms, onion-garlic mixture, broccoli, both cheeses, tomatoes, thyme, S&P, and stir to incorporate. Pour the mixture over the bread, making sure the liquid saturates the bread. cover with plastic wrap; refrigerate overnight or at least 8 hours. Preheat the oven to 350. Remove the plastic wrap from the strata and bake until the top forms a light brown crust - 60-70 mins.

"Take the Joy of Christmas with you every day!"

Have Fun.

Love,

MM