The Perfect accompaniment to your ham, lamb, turkey, or tofurkey feast:
(serves 4)
4 russet potatoes, sliced into 1/4" slices
1 sweet* white onion, diced
2 cloves of garlic, minced
Sea* salt and freshly ground pepper to taste
3 T. plus 1 T. butter
3 T. all-purpose flour
1/2 t. sea salt
2 cups milk
2* cups shredded extra-sharp* cheddar
Panko bread crumbs*
Shredded Pecorino Romano*
Garlic chives* for garnish
Preheat oven to 400. Butter a 2 qt. casserole dish. Saute onion and garlic in 1 T. butter til onions are translucent. Layer 1/3 potatoes into bottom of baking dish. Top with 1/2 onion and garlic mixture and 1/3 cup cheese. Repeat with next 1/3 of potatoes, o&g mix, and 1/3 cup cheese. Finish with the rest of the potato slices and rest of the cheese. In a medium size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one min. Stir in milk. Cook until mixture has thickened. Pour over potatoes. Sprinkle Pecorino over top, and a light layer of Panko. Cover with foil. Bake 1&1/2 hours in oven. Remove the foil for the last 15-20 mins. Let sit for 10 mins. before serving, and garnish with chives. There will be No left-overs!!
"Work to achieve a beautiful simplicity in your life - a time for everything, and everything in its time."
Have FUN in the SUN today!!
Love,
MM
Saturday, March 30, 2013
Friday, March 29, 2013
BONUS
OBTW, in case you missed "MM's Ham in a Crockpot" last year, check out my blog on April 6, 2012, K?
MM
MM
Corn Dog Mini Cornmeal Muffins - What?!!!
Saw this in the paper - great for Major League Baseball's opening night:
(makes muffins)
1 cup fine* cornmeal
1/2 cup all-purpose flour
2 T. packed light brown sugar
1 T. baking powder
1 t. sea* salt
1/2 t. baking soda
1 cup buttermilk (or make your own with milk and lemon juice or vinegar*)
1/2 cup milk
2 T. butter*, melted
1 large egg
1 cup shredded extra sharp cheddar
5 hot dogs (I use ones w/o 'traits or 'trites)
Gulden's Brown Mustard
Yellow Mustard
Balsamic* Ketchup
Sour Cream
Honey Mustard
Preheat oven to 400. Grease a 24 cup mini-muffin tin generously with shortening or non-stick spray. In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, salt and baking soda. In a large bowl, combine the buttermilk, milk, butter and egg. Stir in the dry ingredients and cheese just until combined. Spoon a generous T. of batter into each muffin tin. Add a few pieces of hot dog to each muffin cup. Bake for 10-12 mins., or until golden brown. Let the muffins cool for 10-15 mins. in the pan before removing. Serve warm with desired dipping sauce.
Today, think about what happened on this day so many years ago...........
Love,
MM
(makes muffins)
1 cup fine* cornmeal
1/2 cup all-purpose flour
2 T. packed light brown sugar
1 T. baking powder
1 t. sea* salt
1/2 t. baking soda
1 cup buttermilk (or make your own with milk and lemon juice or vinegar*)
1/2 cup milk
2 T. butter*, melted
1 large egg
1 cup shredded extra sharp cheddar
5 hot dogs (I use ones w/o 'traits or 'trites)
Gulden's Brown Mustard
Yellow Mustard
Balsamic* Ketchup
Sour Cream
Honey Mustard
Preheat oven to 400. Grease a 24 cup mini-muffin tin generously with shortening or non-stick spray. In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, salt and baking soda. In a large bowl, combine the buttermilk, milk, butter and egg. Stir in the dry ingredients and cheese just until combined. Spoon a generous T. of batter into each muffin tin. Add a few pieces of hot dog to each muffin cup. Bake for 10-12 mins., or until golden brown. Let the muffins cool for 10-15 mins. in the pan before removing. Serve warm with desired dipping sauce.
Today, think about what happened on this day so many years ago...........
Love,
MM
Thursday, March 28, 2013
MM's Roasted Leg of Lamb
Here's the main event of my Easter feast this year:
Leg of lamb
4-5 garlic cloves cut into quarters lengthwise with points
EVOO
Sea salt
Freshly ground pepper
Fresh rosemary leaves
True Lemon (cyrsyallized lemon)
Rub lamb all over with olive oil. Cut little slits over top and side of lamb. Insert garlic.Season with S&P, rosemary, and lemon. Roast at 425 for 10 mins. Reduce oven heat to 325. Continue to bake til meat thermometer reaches 140. Remove and tent with foil. Let rest at least 10 mins. before carving. I will be serving cheesy scalloped potatoes, and green beans with garlic Caesar sliced almonds in a butter sauce, along with MM's Horseradish Sauce - The aroma will be divine!!
"If you want to be a person with large vision, you must cultivate the habit of doing the little things well."
Have Fun today!!
Love,
MM
Leg of lamb
4-5 garlic cloves cut into quarters lengthwise with points
EVOO
Sea salt
Freshly ground pepper
Fresh rosemary leaves
True Lemon (cyrsyallized lemon)
Rub lamb all over with olive oil. Cut little slits over top and side of lamb. Insert garlic.Season with S&P, rosemary, and lemon. Roast at 425 for 10 mins. Reduce oven heat to 325. Continue to bake til meat thermometer reaches 140. Remove and tent with foil. Let rest at least 10 mins. before carving. I will be serving cheesy scalloped potatoes, and green beans with garlic Caesar sliced almonds in a butter sauce, along with MM's Horseradish Sauce - The aroma will be divine!!
"If you want to be a person with large vision, you must cultivate the habit of doing the little things well."
Have Fun today!!
Love,
MM
Wednesday, March 27, 2013
Philly Mini Cheesecakes
How PERFECT are these for Easter or ANY celebration:
(makes 18)
18 cup muffin tin or you can use mini's* for the kids - of all ages :)
Paper muffin liners
1 cup graham cracker crumbs (put crackers in a sealed baggie, and roll a soup can over to crush*)
3/4 cup plus 2 T. sugar, divided
3 T. butter*,
3 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
1 t. good* vanilla extract
3 eggs
1 cup whipping cream
2 cups fresh blueberries, strawberries*, cherry pie filling*, or Nutella*
Sliced almonds*
1 T. lemon zest
Heat oven to 325. Mix graham crumbs, 2 T. sugar, and butter until blended; press into bottoms of 18 paper-lined muffin pan cups. Beat cream cheese, remaining sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crusts. Bake 25-30 mins. or until centers are almost set. Cool completely. Refrigerate 2 hours. Beat whipping cream with mixer on high speed until stiff peaks form; spread onto cheesecakes. Top with fruit, or chocolate spread - or chocolate curls*, almonds, and lemon zest (except on the chocolate - you could decorate them with a sprig of fresh mint*. Also try toasted shredded coconut on top of the chocolate* = YUMOLA to me!!!!!!)
"There is a common denominator in any form of greatness - reliability."
Have FUN on this Wednesday!!
Love,
MM
(makes 18)
18 cup muffin tin or you can use mini's* for the kids - of all ages :)
Paper muffin liners
1 cup graham cracker crumbs (put crackers in a sealed baggie, and roll a soup can over to crush*)
3/4 cup plus 2 T. sugar, divided
3 T. butter*,
3 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
1 t. good* vanilla extract
3 eggs
1 cup whipping cream
2 cups fresh blueberries, strawberries*, cherry pie filling*, or Nutella*
Sliced almonds*
1 T. lemon zest
Heat oven to 325. Mix graham crumbs, 2 T. sugar, and butter until blended; press into bottoms of 18 paper-lined muffin pan cups. Beat cream cheese, remaining sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crusts. Bake 25-30 mins. or until centers are almost set. Cool completely. Refrigerate 2 hours. Beat whipping cream with mixer on high speed until stiff peaks form; spread onto cheesecakes. Top with fruit, or chocolate spread - or chocolate curls*, almonds, and lemon zest (except on the chocolate - you could decorate them with a sprig of fresh mint*. Also try toasted shredded coconut on top of the chocolate* = YUMOLA to me!!!!!!)
"There is a common denominator in any form of greatness - reliability."
Have FUN on this Wednesday!!
Love,
MM
Tuesday, March 26, 2013
Moroccan-Spiced Sweet Potato Salad
Mixing it up a bit - this would be a diff. twist possibility for your Easter feast (especially if you are serving lamb, like I am):
(makes 6 servings)
2 T. EVOO
1 cup finely diced sweet* white onion
Sea Salt
1 t. grated fresh ginger
1 t. ground cumin
1/2 t. smoked* paprika
1 lb. orange-fleshed sweet potatoes, such as garnet yams, cut into 1/2" cubes
1/2 cup water
1/4 cup freshly squeezed orange juice, preferably blood orange juice
1 t. grated orange zest
1 t. grated lemon zest
2 T. freshly squeezed lemon juice
2 T. Grade A* maple syrup
12 kalamata olives, cut in half
1/4 cup finely chopped fresh flat-leaf parsley
1/4 cup almonds or shelled pistachios, toasted and coarsely chopped
Heat the olive oil in a deep skillet over med. heat. Add the onion and a generous pinch of salt, and saute until slightly golden, about 5 mins. Add the ginger, cumin, and paprika and saute for 1 min. Add the sweet potatoes, water, orange juice, oarnge and lemon zest, and 1/2 t. salt and stir to combine. Decrease the heat to med.-low, cover and cook for 15 mins. Uncover and cook, stirring occasionally, until the sweet potatoes are tender, and the liquid is reduced to almost a glaze, about 5 mins. Add the lemon juice, maple syrup, and olives and stir gently to combine. Taste; you may want to add a pinch of salt of a squeeze of lemon juice. Transfer to a bowl and sprinkle with parsely and almonds. Serve at room temp.
"Cover someone with encouragement, cover them with tender-loving care, cover them with protection. Cover them with a cloak of love."
Have FUN today.
Love,
MM
(makes 6 servings)
2 T. EVOO
1 cup finely diced sweet* white onion
Sea Salt
1 t. grated fresh ginger
1 t. ground cumin
1/2 t. smoked* paprika
1 lb. orange-fleshed sweet potatoes, such as garnet yams, cut into 1/2" cubes
1/2 cup water
1/4 cup freshly squeezed orange juice, preferably blood orange juice
1 t. grated orange zest
1 t. grated lemon zest
2 T. freshly squeezed lemon juice
2 T. Grade A* maple syrup
12 kalamata olives, cut in half
1/4 cup finely chopped fresh flat-leaf parsley
1/4 cup almonds or shelled pistachios, toasted and coarsely chopped
Heat the olive oil in a deep skillet over med. heat. Add the onion and a generous pinch of salt, and saute until slightly golden, about 5 mins. Add the ginger, cumin, and paprika and saute for 1 min. Add the sweet potatoes, water, orange juice, oarnge and lemon zest, and 1/2 t. salt and stir to combine. Decrease the heat to med.-low, cover and cook for 15 mins. Uncover and cook, stirring occasionally, until the sweet potatoes are tender, and the liquid is reduced to almost a glaze, about 5 mins. Add the lemon juice, maple syrup, and olives and stir gently to combine. Taste; you may want to add a pinch of salt of a squeeze of lemon juice. Transfer to a bowl and sprinkle with parsely and almonds. Serve at room temp.
"Cover someone with encouragement, cover them with tender-loving care, cover them with protection. Cover them with a cloak of love."
Have FUN today.
Love,
MM
Monday, March 25, 2013
Emerald Asparagus and Sweet Onion Deviled Eggs
Not to take anything away from your AMAZINGLY Good deviled eggs, Sue V., but here is a Spring suggestion:
(makes 24)
1 dozen hard-boiled eggs
12 eggs
12 spears of baby/pencil thin* asparagus, bottoms trimmed
3 T. light mayo
3 T. sour cream
1 t. fresh lemon juice
1/2 t. sea* salt
1/2 t. finely chopped lemon mint*
1/2 t. finely chopped fresh dill*
2 T. finely minced sweet white onion
Smoked paprika*
In a medium pot, bring 4 cups of water to a boil, than add the asparagus and quickly blanch tor 30 secs. Immediately remove the asparagus, and run under cold water or plunge them into a ice-water bath to stop the cooking process* Drain well. Cut off the tops and slice them in half lengthwise; reserve for garnish.
Slice the stems (you should have about 1/2 cup) and puree in a processor with the mayo., sour cream, lemon juice and salt, until smooth. Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the white halves on a platter, cover and refrigerate. With a fork, mash the yolks to a smooth consistency. Add the pureed asparagus mixture and mix until smooth (you can also do this using an electric mixer with a whip attachment). Stir in the mint, dill, and onion.Taste and season accordingly. Spoon the mixture into a pastry bag (or cut the corner of a quart size baggie*) fitted with a plain or large stir tip, then pipe the mixture evenly into the egg-white halves. You can also fill them with a spoon. Top each with an asparagus tip and sprinkle with paprika. These will be devoured in a Flash!!!!
"A thankful attitude become a grid through which you perceive life."
Have FUN out there (or in there) today!!!
Love,
MM
(makes 24)
1 dozen hard-boiled eggs
12 eggs
12 spears of baby/pencil thin* asparagus, bottoms trimmed
3 T. light mayo
3 T. sour cream
1 t. fresh lemon juice
1/2 t. sea* salt
1/2 t. finely chopped lemon mint*
1/2 t. finely chopped fresh dill*
2 T. finely minced sweet white onion
Smoked paprika*
In a medium pot, bring 4 cups of water to a boil, than add the asparagus and quickly blanch tor 30 secs. Immediately remove the asparagus, and run under cold water or plunge them into a ice-water bath to stop the cooking process* Drain well. Cut off the tops and slice them in half lengthwise; reserve for garnish.
Slice the stems (you should have about 1/2 cup) and puree in a processor with the mayo., sour cream, lemon juice and salt, until smooth. Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the white halves on a platter, cover and refrigerate. With a fork, mash the yolks to a smooth consistency. Add the pureed asparagus mixture and mix until smooth (you can also do this using an electric mixer with a whip attachment). Stir in the mint, dill, and onion.Taste and season accordingly. Spoon the mixture into a pastry bag (or cut the corner of a quart size baggie*) fitted with a plain or large stir tip, then pipe the mixture evenly into the egg-white halves. You can also fill them with a spoon. Top each with an asparagus tip and sprinkle with paprika. These will be devoured in a Flash!!!!
"A thankful attitude become a grid through which you perceive life."
Have FUN out there (or in there) today!!!
Love,
MM
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