Open-Faced Crab Cake Sammies with Tzatziki and Sweet Pepper and Smokehouse Almonds Salad

Need I say more??:
(4 servings)

Crab Cakes:
6 T. plain 2% reduced-fat Greek yogurt, divided
2 T. finely chopped Persian* cucumber
2 t. minced fresh garlic
1/2 t. freshly ground black pepper, divided
2/3 cup panko Japanese breadcrumbs, divided
1/4 cup finely diced red bell pepper
2 T. thinly sliced green onions
1 T. finely chopped fresh dill
1 t. grated lemon rind
2 t. fresh lemon juice
3/4 t. sea* salt
1 egg white
12 oz. lump crab meat, shell pieces removed
2 t. EVOO
4 (1&1/2 oz.) slices sourdough bread, toasted
4 red leaf lettuce leaves

Combine 1/4 cup yogurt, cucumber, garlic, and 1/4 t. pepper in a small bowl; set aside. Combine remaining 2 T. yogurt, remaining 1/4 t. pepper, 1/3 cup panko, bell pepper, onions, dill rind, juice, salt, and egg white in a med. bowl. Gently stir in crab. Divide crab mixture into 4 equal portions (about 1/2 cup each), shaping into 3/4" patties. Place remaining 1/3 cup panko in a shallow dish. Dredge patties in panko. Heat a large skillet over med. heat. add oil to pan; swirl to coat. Add patties; cook 3 mins. on each side or until golden. Top each bread slice with 1 lettuce leaf, 1 patty, and about 2 T. reserved yogurt mixture.

Sweet Pepper and Almond Salad:
1 T. EVOO
1 T. sherry vinegar
1/8 t. Kosher salt
4 cups mixed baby greens
1 cup thinly sliced baby red bell peppers
2 T. chopped Smoke House Almonds*


Combine oil, vinegar, and salt in a med. bowl, stirring with a whisk. Add greens and red pepper. Toss to coat. Sprinkle with almonds.

I'm off to MN to see my cousin, Al. I will write as often as I can.

Keep your chins up, Be NICE, and have FUN!!!!

Love,

MM

Ground Lamb and Hummus Pita "Pizzas" with Tomato, Sweet onion, Feta, and Parsley Salad

If you don't like lamb, use ground beef, chicken, or turkey:
(serves 4)

For the "Pizzas":

6 oz. ground lamb
1 t. EVOO
1&1/2 cups chopped yellow onion
1 T. minced fresh garlic
1&1/2 t. ground cumin
1/2 t. smoked paprika*
1/2 t. dried oregano or 1 t. fresh "Hot and Spicy" oregano (I grow this on my farm)
3/8 t. Kosher* salt
1/4 t. ground cinnamon
1/2 cup water
1/2 cup seeded chopped tomato
1&1/2 T. fresh lemon juice
2 (6") pitas
1/2 cup plain hummus
1/4 cup chopped fresh cilantro (or parsley*)
1 T. pine nuts, toasted

Preheat broiler to high. Heat a large nonstick skillet over med.-high heat. Add lamb to pan; cook 3 mins. or until browned, stirring to crumble. Remove lamb from pan. Add oil to pan; swirl to coat. Add onion to pan;saute 4 mins. Stir in garlic and next five ingredients; saute 1 min. Stir in 1/2 cup water and tomato; bring to a simmer. Cook 4 mins. or until tomatoes begin to soften. Stir in cooked lamb. Cover, reduce heat, and simmer 4 mins. Stir in the lemon juice. Split each pita into 2 rounds. Place on a baking sheet. Broil 1 min. on each side or until crisp. Spread 2 T. hummus on each round. Top each serving with about 1/3 cup lamb mixture. Sprinkle evenly with cilantro and pine nuts.

For the Tomato, Sweet Onion, and Parsley Salad:

1&1/2 t. EVOO
1 t. red wine vinegar
1/8 t. Kosher* salt
1/8 t. freshly ground pepper
1&1/2 cups halved grape tomatoes
1/2 cup thinly sliced Walla Walla Sweet or Vidalia onion
1/2 cup chopped fresh flat-leaf parsley
2 T. crumbled feta cheese

Combine EVOO, vinegar, S&P in a med. bowl; stir with a whisk. Add tomatoes, onion, and parsley to bowl. Toss to coat. Sprinkle salad with feta.

There ya go. Sorry I took the weekend off!!

"Do not let your heart be troubled, and do not be afraid."

Have FUN today!!

Love,

MM

Slow Cooker Chicken Enchilada Soup

Perfect for a cloudy day, and your house will smell amazing when you walk in the door (don't cha just LOVE that?!!):
(serves 6)

Neutral cooking oil, such as canola or safflower
1 med. sweet* white onion, chopped
1 large jalapeno, seeded and finely chopped (wear gloves*!!)
3 garlic cloves garlic, minced
2 T. Mexican-style chili powder
1 T. ground cumin
1 t. smoked paprika*
1/2* T. Sugar in the Raw*
1 can diced fire-roasted tomatoes*
1 (15 oz.) can red enchilada sauce*
2 cups Low Sodium* chicken broth, plus more for thinning, if needed
15 oz. frozen roasted corn (I get the frozen package at Trader Joe's - have also seen it at Safeway)
1 small can sliced black olives, drained
1 can pinto beans*, drained and rinsed
1 can black beans, drained and rinsed
2-3 lbs. chicken thighs, skins removed
Heavy cream, to taste
Kosher salt and freshly ground pepper, to taste
Cayenne pepper

Toppings:
Grated sharp* cheddar
Sour cream
White corn tortilla strips*
Cilantro

Heat a few T. of oil in a large Dutch oven or skillet over med. heat. Add the onions and jalapeno, and cool until softened, 5-7 mins. Add the garlic, chili powder, cumin and sugar, and stir until fragrant, 30 secs. to one minute. Add the tomatoes, enchilada sauce, and stock. Season with S&P. Bring to a gentle boil, then transfer to the bowl of a slow cooker. Add the corn, beans, and chicken thighs to the slow cooker. Cover and set on low for 6-7 hours (or high for 4 hours - since I am getting this to you so late, sorry). Shred the cooked chicken using two forks (if using bone-in thighs, remove the chicken to shred; discard bones and return meat to the soup). Stir in a splash of heavy cream if desired. Season the soup with additional salt, pepper and cayenne, to taste. Serve with toppings on the side.

Make sure you have a firm hand shake, and look people in the eye today.

Happy FRIDAY. Have FUN!!!

Love,

MM

Shrimp Orzo* Salad

Take this to your next party, and watch it disappear:
(8 servings - about 2 qts.)

8 oz. dry orzo* pasta
1 cup diced celery
1 cup finely diced green onion*
1 cup finely diced red bell pepper
1 cup finely diced jicama*  
1 cup finely diced hearts of palm*
2 t. minced garlic
2-3 cups light* mayo.
2 t. fresh lemon juice*
2-3 "shots" Tabasco sauce*
1 oz. minced fresh dill
1 oz. minced fresh lemon* basil
1 T. or less Kosher* salt
1 lb. baby shrimp
Fresh dill fronds*
Belgian Endive leaves*
Lemon slices*

Blanch pasta in boiling water for 9 mins. Rinse in cold water. In a large bowl combine all other ingredients except Endive and toss with pasta. Cover and chill for flavors to combine. Stir well, top with dill fronds, and serve in Endive leaves with lemon slices on the side.

"You have the power to change someone's life simply by the words that you speak = Positive Power".

Bon Chance to those participating in the Evergreen State Fair.

Have FUN today!!

Love,

MM

Tomato, Cucumber, Fresh Mozzarella, and Bay Scallops* Salad

And, the summer seafood salads just keep on coming:
(8 servings)

3 med. tomatoes, chopped
2 small Persian* cucumbers, quartered and cut into 1/4" slices
1 small red*, orange*, or yellow* sweet pepper, chopped
1 lb. small Bay Scallops*, cleaned
1/2-3/4 cup fresh lime juice (may take a little more - use Key Limes, if you can find 'em*)
1/4 cup thinly sliced sweet* white onion
12 pitted Kalamata olives, sliced
2 T. minced fresh parsley
1 T. minced fresh lemon*, lime*, or Thai* basil
1/3 cup EVOO
2 T. red wine vinegar
2 T. white* balsamic vinegar (I found this at Trader Joe's)
3/4* t. sugar
1/2 t. Kosher* salt
1/4 t. freshly ground pepper
1/2 t. dried oregano
4 oz. fresh (wet) mozzarella, cubed

Marinate and "cook" the scallops in the lime juice 4-6 hours til they turn white in the fridge. In a large bowl, combine the tomatoes, cucumber, chopped peppers, onions, scallops, olives, parsley, and basil. For dressing: in a small bowl, whisk the oil, vinegars, sugar, oregano, S&P. Pour over salad; toss to coat. Cover and refrigerate for at least 15 mins. Just before serving, stir in the cheese. Serve with a slotted spoon.

I hope you find Joy, Peace, Love, and FUN today!!

Love,

MM

Creamy Caesar Salad with Smoked Salmon

Another YUMMY seafood salad to try:
(serves 4)

4 slices whole seed bread
4 large hard-cooked eggs
1/4 cup light mayo. (or plain Greek yogurt*)
3 T. fresh* lemon juice
2 T. EVOO
1 clove of garlic, minced*
1/4 t. each sea* salt and freshly* ground pepper
3 small hearts of romaine lettuce, chopped
3 med. carrots, thinly sliced into half moons
1/2 cup blanched almonds, chopped
1/2 cup fresh lemon* basil leaves, torn
1/2 cup SHAVED Parmesan cheese
4 oz. smoked salmon, torn into strips
Dried dill*
4 dill fronds*
Thin lemon slices*

Toast bread very well; let cool. Cut into 1/2" chunks. Peel and slice eggs. In a large bowl, whisk together mayo., lemon juice, oil, garlic, and S&P. Add lettuce, croutons, carrots, almonds, and basil; toss until well coated. Divide among 4 plates. Top each with shaved Parm, sliced eggs, and salmon (sprinkle salmon with dried dill). Garnish plates with a dill frond and a twisted lemon slice. This one is def. al fresco material!!

"Ask, and you will receive!"

Have FUN today.

Love,

MM

MM's Stuffed Turkey Meatloaf

BONUS!! This is what I made up last night (Editor's note - DELISH!!!);

1 lb. ground turkey
1 egg
1/4 red onion, tiny dice
1/3 cup plain Greek yogurt
1/3 cup plain Panko bread crumbs
Three drops Liquid Smoke
A couple of dashes of Worcestershire
Thyme leaves
Fresh sage leaves
1 red and 1 orange mini sweet red peppers, roasted, peeled, seeds removed, and cut into strips
3 large crimini mushrooms, de-stemmed and sliced
Fresh spinach leaves
Grilled marinated artichoke quarters, drained
Italian shredded 3 cheese blend
Mrs. Dash's Lemon Pepper
Johnny's Garlic Spread Dry Seasoning
Freshly ground pepper
Kosher salt

In a large mixing bowl, crack the egg and beat lightly with a fork. Add turkey, onion, yogurt, Liquid Smoke, Worcestershire, thyme, and Panko. Stir together well. Divide in half; pat down half in the bottom of a meatloaf pan. Making two horizontal rows, layer artichokes, peppers, spinach (sprinkle with Lemon Pepper), and mushrooms. Top with lots of the shredded cheese. Carefully place the rest of the turkey mixture on top, and spread. Using the back of a wooden spoon, press edges together to seal. Grind pepper on top and sprinkle with Kosher salt, and Johnny's. Bake at 350 about an hour. Let rest for 10 mins. before slicing. Serve with lemon pepper orzo.

Carpe Diem!!!

Love,

MM