A guaranteed HIT of your party:
(makes 2 strombolis - 6 servings each)
2 tubes (13.8 oz.) refrigerated pizza crust
8 oz. thinly sliced part-skin mozzarella cheese
8 oz. thinly sliced mortadella
8 oz. thinly sliced capocollo or prosciutto
8 oz. thinly sliced hard uncured* salami
1 large red pepper*, thinly sliced
2 T. shredded Asiago cheese
1 t. garlic powder
1 t. dried parsely flakes
EVOO
Marinara sauce, warmed
On a greased baking sheet, unroll one pizaa crust and pat into a 16x13" rectangle. Layer half of the mozzarella, deli meats, and pepper lengthwise down center third of crust, leaving a 1/2" border at each end. Fold up long sides of crust over filling, pinching seam and ends to seal. Fold up ends. Cut slits in top. Repeat with remaining ingredients. Lightly brush with olive oil. Sprinkle each stromboli with Asiago cheese, garlic powder, and parsley. Bake at 400* for 16-20 mins.or until golden brown. Check them when you smell the enticing aroma!* Serve with individual ramekins of warm marinara sauce for dipping*.
"Refuse to waste energy worrying, and you will have strength to spare".
Have FUN today, I know I will - I'm off to Vegas, Baby!!!! :) I'll write from there, thanks to Brad!!
Love,
MM
Thursday, January 31, 2013
Wednesday, January 30, 2013
Fajita Nachos!!
YUMOLA:
(4 servings)
2 T. extra-virgin olive oil (EVOO)
1 pound ground sirloin, turkey, or chicken
1 red bell pepper, seeded and chopped
1 red onion, finely chopped
3-4 cloves garlic, minced*
2 T. chopped fresh thyme
1 T. ground cumin
1 T. ground coriander
Sea salt*
Freshly ground pepper*
3/4 cup beer
1 9 oz. bag YOUR* favorite tortilla chips
2 cups shredded 4 Mexican cheeses*
Pickled jalapeno slices*
2 ripe plum tomatoes, cut into small cubes
1/3 cup cilantro or flat-leaf parsley leaves
Sour cream or Mexican Crema*
2 lime wedges
In a large skillet, heat the EVOO, (2 turns of the pan), over medium high heat. Add the ground meat, and cook stirring until browned - about 10 mins. Add the bell pepper, onion, garlic, thyme, cumin and coriander; season with S&P. Cook until tender, about 5 mins. Pour in the beer and cook, scraping any browned bits from the bottom of the pan. Preheat the broiler. Arrange chips on an oven proof platter. Cover with meat mixture and cheese. Broil until cheese is melted. Top with tomatoes, cilantro, jalapenos and sour cream. Squeeze lime wedges over nachos. Serve with lots of napkins and a smile!
I wish you JOY today combined with PEACE!!!
Love,
MM
(4 servings)
2 T. extra-virgin olive oil (EVOO)
1 pound ground sirloin, turkey, or chicken
1 red bell pepper, seeded and chopped
1 red onion, finely chopped
3-4 cloves garlic, minced*
2 T. chopped fresh thyme
1 T. ground cumin
1 T. ground coriander
Sea salt*
Freshly ground pepper*
3/4 cup beer
1 9 oz. bag YOUR* favorite tortilla chips
2 cups shredded 4 Mexican cheeses*
Pickled jalapeno slices*
2 ripe plum tomatoes, cut into small cubes
1/3 cup cilantro or flat-leaf parsley leaves
Sour cream or Mexican Crema*
2 lime wedges
In a large skillet, heat the EVOO, (2 turns of the pan), over medium high heat. Add the ground meat, and cook stirring until browned - about 10 mins. Add the bell pepper, onion, garlic, thyme, cumin and coriander; season with S&P. Cook until tender, about 5 mins. Pour in the beer and cook, scraping any browned bits from the bottom of the pan. Preheat the broiler. Arrange chips on an oven proof platter. Cover with meat mixture and cheese. Broil until cheese is melted. Top with tomatoes, cilantro, jalapenos and sour cream. Squeeze lime wedges over nachos. Serve with lots of napkins and a smile!
I wish you JOY today combined with PEACE!!!
Love,
MM
Tuesday, January 29, 2013
Tortellini Salad with Salami
This is a yummy make "ahead and chill" salad - great for your Super Bowl party:
(16 3/4 cup servings)
1 pkg. (13 oz.) cheese tortellini
1 medium zucchini, halved and sliced
8 oz. uncured dry salami cut into bite size strips*
1 cup Italian salad dressing
1 pint grape tomatoes
1 can (14 oz.) water-packed artichoke hears, rinsed, drained and quartered
1 jar (11.1 oz) pitted black Greek olives, drained
1 roasted red pepper, thinly sliced*
1/2 red onion, thinly sliced*
1 carton (8 oz.) miniature fresh mozzarella cheese balls, drained
In a large saucepan, cook tortellini according to package directions. drain; transfer to a large bowl. Immediately add zucchini and dressing; toss to coat. Stir in remaining ingredients. Chill.
"Take the high road today", and have FUN!!
Love,
MM
(16 3/4 cup servings)
1 pkg. (13 oz.) cheese tortellini
1 medium zucchini, halved and sliced
8 oz. uncured dry salami cut into bite size strips*
1 cup Italian salad dressing
1 pint grape tomatoes
1 can (14 oz.) water-packed artichoke hears, rinsed, drained and quartered
1 jar (11.1 oz) pitted black Greek olives, drained
1 roasted red pepper, thinly sliced*
1/2 red onion, thinly sliced*
1 carton (8 oz.) miniature fresh mozzarella cheese balls, drained
In a large saucepan, cook tortellini according to package directions. drain; transfer to a large bowl. Immediately add zucchini and dressing; toss to coat. Stir in remaining ingredients. Chill.
"Take the high road today", and have FUN!!
Love,
MM
Monday, January 28, 2013
Beer Mac and Cheese with Bacon
Yet another one for you, Stacie:
(makes 12 servings)
1 pkg. (16 oz.) elbow macaroni
1/4 cup butter
2 garlic cloves, minced
1/4 cup all purpose flour
1 T. ground mustard
1 t. sea* salt
3/4 t. freshly ground pepper
1/8 t. smoked paprika*
2&1/2 cups 2% milk
3/4 cup amber beer (you can use non-alcoholic*)
1/4 cup heavy whipping cream
3 cups (12 oz.) shredded sharp* cheddar cheese
2 cups (8 oz.) shredded fontina cheese
2 T. grated Parmesan cheese, divided
2 T. minced chives
5 bacon strips, cooked and crumbled, and kept warm*
Cook macaroni according to package directions for al dente. Meanwhile, in a Dutch oven, heat butter over medium-high heat. Add garlic; cook and stir for 1 min. Stir in the flour, mustard, S&P, and paprika until smooth; gradually whisk in milk, beer, and cream. Bring to a boil; cook and stir for 2 mins. or until thickened. Reduce heat. Stir in 2 cups cheddar cheese, the fontina cheese, and 1 T. Parmesan until melted. Add chives. Drain macaroni; stir into sauce. Transfer to a greased 3 qt. baking dish. Sprinkle with remaining cheddar and Parmesan cheeses. Bake, uncovered at 400 for 15-20 mins., or until golden brown, and heated through. Top with crumbled bacon. Let stand for 5 mins. before serving. OMGOSH!!!!!
Let someone go ahead of you today, and have FUN!!
Love,
MM
(makes 12 servings)
1 pkg. (16 oz.) elbow macaroni
1/4 cup butter
2 garlic cloves, minced
1/4 cup all purpose flour
1 T. ground mustard
1 t. sea* salt
3/4 t. freshly ground pepper
1/8 t. smoked paprika*
2&1/2 cups 2% milk
3/4 cup amber beer (you can use non-alcoholic*)
1/4 cup heavy whipping cream
3 cups (12 oz.) shredded sharp* cheddar cheese
2 cups (8 oz.) shredded fontina cheese
2 T. grated Parmesan cheese, divided
2 T. minced chives
5 bacon strips, cooked and crumbled, and kept warm*
Cook macaroni according to package directions for al dente. Meanwhile, in a Dutch oven, heat butter over medium-high heat. Add garlic; cook and stir for 1 min. Stir in the flour, mustard, S&P, and paprika until smooth; gradually whisk in milk, beer, and cream. Bring to a boil; cook and stir for 2 mins. or until thickened. Reduce heat. Stir in 2 cups cheddar cheese, the fontina cheese, and 1 T. Parmesan until melted. Add chives. Drain macaroni; stir into sauce. Transfer to a greased 3 qt. baking dish. Sprinkle with remaining cheddar and Parmesan cheeses. Bake, uncovered at 400 for 15-20 mins., or until golden brown, and heated through. Top with crumbled bacon. Let stand for 5 mins. before serving. OMGOSH!!!!!
Let someone go ahead of you today, and have FUN!!
Love,
MM
Sunday, January 27, 2013
Baked Cod Piccata with Asparagus
Lemons and capers, Oh My!!! :)
(makes 4 servings)
1 lb. thin* asparagus, trimmed
1/4 cup water
1 lb. cod fillet, cut into four pieces
2 T. lemon juice
1 t. lemon pepper*
1/2 t. Johnny's Garlic Spread* (dry mix - it has garlic, parsley, Parmesan, etc.- delish)
2 T. butter, cubed
2 t. capers
Minced fresh parsley
Place asparagus in an ungreased 11x7" baking dish; add water. Arrange cod over asparagus. Sprinkle with lemon juice, lemon pepper, and Johnny's. Dot with butter; sprinkle with capers. Bake uncovered at 400 for 12-15 mins. or until fish flakes easily with a fork and asparagus is tender. Serve with orzo pasta. I'm SO there!!!!
"Praise God from Whom all Blessings flow"!!!
Have FUN today.
Love,
MM
(makes 4 servings)
1 lb. thin* asparagus, trimmed
1/4 cup water
1 lb. cod fillet, cut into four pieces
2 T. lemon juice
1 t. lemon pepper*
1/2 t. Johnny's Garlic Spread* (dry mix - it has garlic, parsley, Parmesan, etc.- delish)
2 T. butter, cubed
2 t. capers
Minced fresh parsley
Place asparagus in an ungreased 11x7" baking dish; add water. Arrange cod over asparagus. Sprinkle with lemon juice, lemon pepper, and Johnny's. Dot with butter; sprinkle with capers. Bake uncovered at 400 for 12-15 mins. or until fish flakes easily with a fork and asparagus is tender. Serve with orzo pasta. I'm SO there!!!!
"Praise God from Whom all Blessings flow"!!!
Have FUN today.
Love,
MM
Saturday, January 26, 2013
Blue Cheese, Mustard, Beef Strips* and Beer Noodles
ALL of these ingredients appealed to me:
(serves 4)
16 oz. steak strips (you can get these pre-cooked in a bag at Costco)
12 oz. wide egg noodles, or lemon pepper* pappardelle pasta (you can get this at Trader Joe's)
2 T. butter
3/4 cup chopped sweet* white onion
1 T. minced garlic
2 t. Dijon whole grain* mustard
1/2 cup room temp. beer
1/2 cup crumbled blue cheese, divided
1/2 t. sea* salt
1/4 t. freshly ground pepper
2 T. roughly chopped flat-leaf parsley
Cook noodles as package directs. Meanwhile, melt butter in a large sauce-pan over med. heat. Add onion and cook until soft, 8 mins. Add garlic and cook another 2 mins. Reduce heat to a simmer, then add mustard, beer, and beef strips. Continue to cook until strips are warmed through. Drain noodles and add to the pan; stir to coat. Add 1/4 cup blue cheese, stirring gently to combine, and season with S&P. Sprinkle remaining 1/4 cup blue cheese and the parsley on top. Serve with a Caesar salad and garlic bread. Woweee!!
Editor's note: since I am delighted to have so many new visitors to my site, I will again explain that the asterisk* denotes things I have added or changed. Welcome and enjoy!!
Aim to please others today.
Have FUN.
Love,
MM
(serves 4)
16 oz. steak strips (you can get these pre-cooked in a bag at Costco)
12 oz. wide egg noodles, or lemon pepper* pappardelle pasta (you can get this at Trader Joe's)
2 T. butter
3/4 cup chopped sweet* white onion
1 T. minced garlic
2 t. Dijon whole grain* mustard
1/2 cup room temp. beer
1/2 cup crumbled blue cheese, divided
1/2 t. sea* salt
1/4 t. freshly ground pepper
2 T. roughly chopped flat-leaf parsley
Cook noodles as package directs. Meanwhile, melt butter in a large sauce-pan over med. heat. Add onion and cook until soft, 8 mins. Add garlic and cook another 2 mins. Reduce heat to a simmer, then add mustard, beer, and beef strips. Continue to cook until strips are warmed through. Drain noodles and add to the pan; stir to coat. Add 1/4 cup blue cheese, stirring gently to combine, and season with S&P. Sprinkle remaining 1/4 cup blue cheese and the parsley on top. Serve with a Caesar salad and garlic bread. Woweee!!
Editor's note: since I am delighted to have so many new visitors to my site, I will again explain that the asterisk* denotes things I have added or changed. Welcome and enjoy!!
Aim to please others today.
Have FUN.
Love,
MM
Friday, January 25, 2013
Pork and Charred Brussels Sprouts with Chile Lime Sauce
Yummmmmmmmmmm!!! Here's a great one for a Happy Friday:
(serves 4)
1&1/2 lbs. Brussels sprouts, stems trimmed
1 pork tenderloin, trimmed (or you could use turkey or chicken*)
1/2 t. each sea* salt, and freshly ground pepper
5 T. EVOO, divided
1 lb. sweet potatoes, cut into 3/4 by 4" wedges
1 small red onion, cut into 1/2" wedges
1/4 cup each honey, lime, and lemon juice*
2 T. Thai or Vietnamese fish sauce
1/8 t. ground coriander*
2 cloves of garlic, minced
1 T. chopped fresh peeled* ginger
2 Thai chiles or 1 Serrano chile, minced (wear gloves!!*)
3/4 cup roughly chopped cilantro, divided (or you can use flat leaf parsley
Preheat oven to 450. Separate Brussels sprout leaves; thinly slice hearts. Set aside. Season pork with 1/4 each S&P. Brown in 1 T. oil in a large frying pan over med.* heat, turning, 8-10 mins. Toss sweet potatoes in a roasting pan with onions, 2 T. oil, 1/4 each S&P, and coriander. Add pork. Roast 20-25 or until it has reached the internal temp. of at least 145 for pork, 165 for poultry*, stirring veggies once. Meanwhile, puree honey, lime and lemon juices, fish sauce, garlic, ginger, and half the chile in a blender. Stir in remaining chile; set sauce aside. Heat 1 T. oil in the frying pan over med.* high heat, and lightly char half the Brussels sprouts, stirring, 2 mins. Transfer to a bowl. Repeat with remaining sprouts. Toss with 1/2 cup cilantro and 1/4 cup sauce. Remove roasting pan from oven, and let the pork rest at least 5-10 mins. covered* to redistribute the juices - this is VERY important to keep it moist!!!!!* Slice pork, toss sweet potatoes with remaining cilantro, and set on a platter with Brussels sprouts; drizzle more sauce to taste over everything (you may have some leftover for a salad dressing the next day*).
You ARE a success!! Have FUN today.
Love,
MM
(serves 4)
1&1/2 lbs. Brussels sprouts, stems trimmed
1 pork tenderloin, trimmed (or you could use turkey or chicken*)
1/2 t. each sea* salt, and freshly ground pepper
5 T. EVOO, divided
1 lb. sweet potatoes, cut into 3/4 by 4" wedges
1 small red onion, cut into 1/2" wedges
1/4 cup each honey, lime, and lemon juice*
2 T. Thai or Vietnamese fish sauce
1/8 t. ground coriander*
2 cloves of garlic, minced
1 T. chopped fresh peeled* ginger
2 Thai chiles or 1 Serrano chile, minced (wear gloves!!*)
3/4 cup roughly chopped cilantro, divided (or you can use flat leaf parsley
Preheat oven to 450. Separate Brussels sprout leaves; thinly slice hearts. Set aside. Season pork with 1/4 each S&P. Brown in 1 T. oil in a large frying pan over med.* heat, turning, 8-10 mins. Toss sweet potatoes in a roasting pan with onions, 2 T. oil, 1/4 each S&P, and coriander. Add pork. Roast 20-25 or until it has reached the internal temp. of at least 145 for pork, 165 for poultry*, stirring veggies once. Meanwhile, puree honey, lime and lemon juices, fish sauce, garlic, ginger, and half the chile in a blender. Stir in remaining chile; set sauce aside. Heat 1 T. oil in the frying pan over med.* high heat, and lightly char half the Brussels sprouts, stirring, 2 mins. Transfer to a bowl. Repeat with remaining sprouts. Toss with 1/2 cup cilantro and 1/4 cup sauce. Remove roasting pan from oven, and let the pork rest at least 5-10 mins. covered* to redistribute the juices - this is VERY important to keep it moist!!!!!* Slice pork, toss sweet potatoes with remaining cilantro, and set on a platter with Brussels sprouts; drizzle more sauce to taste over everything (you may have some leftover for a salad dressing the next day*).
You ARE a success!! Have FUN today.
Love,
MM
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