Your guests will say "Grazie":
1 baguette sliced in 1/4" rounds
Fresh basil leaves
Thin dry salami slices
Small Mozzarella or goat cheese* balls
Pesto
Pepperoncini
Long toothpicks or thin wooden skewers*
Lay out bread slices on serving platter. Top each with a basil leaf. Place a folded salami slice on top. Set a cheese ball on salami. Spoon a bit of pesto on cheese. Top with a pepperoncini. Spear through all.
Be Thankful At ALL times!!!!!!!
Happy Friday.
Love,
MM
Friday, January 31, 2014
Chorizo Nachos with White Queso Sauce
Uh-HUH!!
(serves 8-12)
1&1/2 T. canola oil
2 12 oz. packages bulk Mexican-style Chorizo sausage
1 jalapeno, seeded and minced (wear gloves!!*)
1/2 sweet* white onion, peeled and minced
1 4 oz. can fire roasted diced* green chiles
1 cup (8 oz.) evaporated milk
1 t. cornstarch
12 oz. white cheddar*, torn into pieces or shredded*
4 oz. extra sharp8 white cheddar, grated
1/4 t. garlic powder
1/4 t. onion powder
1/4 t. cumin
1/8 t. smoked paprika*
Pinch of cayenne
Kosher salt and freshly ground pepper, to taste
Hot sauce, or Pico de Gallo*, to taste
Low Sodium Chicken broth or water, for thinning
Non-stick cooking spray
1 family size bag of excellent quality white* corn tortilla chips
Additional toppings:
Lime wedges
Sliced radishes
Diced avocado or guacamole
Shredded lettuce
Salsa
Pickled Jalapenos
Cilantro leaves
Sliced green or red onion
Sour cream or Mexican crema
Refried or black beans (low sodium*)
Queso Fresco or cotija cheese, crumbled
Heat 1/2 T. oil in a heavy skillet over med.-high heat. Add the chorizo and cook until completely browned and cooked through, 7-9 mins. break the meat into crumbles as it cooks. Transfer to a plate and swipe the skillet clean (chorizo can be cooked and refrigerated for a few days before using).
Heat the remaining T. oil in the skillet over med. Add the jalapeno and onion, and cook until softened, 2-3 mins. Stir in the green chiles and evaporated milk, and continue cooking until warmed through. Combine cornstarch with 1 T. cold water, and whisk into the milk mixture, followed by the cheeses, garlic, onion and cumin powders. Continue whisking until the cheese is completely melted. Taste and season with S&P and cayenne. Thin as needed with broth or water. Preheat oven to 450, and coat two rimmed baking sheets with nonstick spray. Spread the chips evenly over both sheets, and top with chorizo. Bake until chips are warm, about 5 mins. Drizzle the nachos with warm queso, and serve with toppings.
Go BRONCOS!!!!
Love,
MM
(serves 8-12)
1&1/2 T. canola oil
2 12 oz. packages bulk Mexican-style Chorizo sausage
1 jalapeno, seeded and minced (wear gloves!!*)
1/2 sweet* white onion, peeled and minced
1 4 oz. can fire roasted diced* green chiles
1 cup (8 oz.) evaporated milk
1 t. cornstarch
12 oz. white cheddar*, torn into pieces or shredded*
4 oz. extra sharp8 white cheddar, grated
1/4 t. garlic powder
1/4 t. onion powder
1/4 t. cumin
1/8 t. smoked paprika*
Pinch of cayenne
Kosher salt and freshly ground pepper, to taste
Hot sauce, or Pico de Gallo*, to taste
Low Sodium Chicken broth or water, for thinning
Non-stick cooking spray
1 family size bag of excellent quality white* corn tortilla chips
Additional toppings:
Lime wedges
Sliced radishes
Diced avocado or guacamole
Shredded lettuce
Salsa
Pickled Jalapenos
Cilantro leaves
Sliced green or red onion
Sour cream or Mexican crema
Refried or black beans (low sodium*)
Queso Fresco or cotija cheese, crumbled
Heat 1/2 T. oil in a heavy skillet over med.-high heat. Add the chorizo and cook until completely browned and cooked through, 7-9 mins. break the meat into crumbles as it cooks. Transfer to a plate and swipe the skillet clean (chorizo can be cooked and refrigerated for a few days before using).
Heat the remaining T. oil in the skillet over med. Add the jalapeno and onion, and cook until softened, 2-3 mins. Stir in the green chiles and evaporated milk, and continue cooking until warmed through. Combine cornstarch with 1 T. cold water, and whisk into the milk mixture, followed by the cheeses, garlic, onion and cumin powders. Continue whisking until the cheese is completely melted. Taste and season with S&P and cayenne. Thin as needed with broth or water. Preheat oven to 450, and coat two rimmed baking sheets with nonstick spray. Spread the chips evenly over both sheets, and top with chorizo. Bake until chips are warm, about 5 mins. Drizzle the nachos with warm queso, and serve with toppings.
Go BRONCOS!!!!
Love,
MM
Wednesday, January 29, 2014
Hot Stripes
A bonus one I saw in the Target ad:
"Rocks" cocktail size glasses
Black beans, drained and rinsed well (try black beans with jalapenos* if you can find 'em)
Sour cream
Guacamole
Chopped tomato
Sliced black olives*
4 Mexican cheese blend - shredded
Tortilla strips
Assemble ingredients in order in the glass. Poke in two or three tortilla strips on top so they stand up*.
We must all keep the faith and our chins up!!
Love,
MM
"Rocks" cocktail size glasses
Black beans, drained and rinsed well (try black beans with jalapenos* if you can find 'em)
Sour cream
Guacamole
Chopped tomato
Sliced black olives*
4 Mexican cheese blend - shredded
Tortilla strips
Assemble ingredients in order in the glass. Poke in two or three tortilla strips on top so they stand up*.
We must all keep the faith and our chins up!!
Love,
MM
Stromboli Ring
K, let's begin our countdown to the Super Bowl with this one:
(12 servings)
1 lb. Johnsonville Mild Ground Italian Sausage (I am in the sausage "hood"!)
1&1/2 cups (6 oz.) shredded Monterey Jack, Mozz, or Provolone*
2 eggs
1/2 teaspoon Italian Seasoning or Johnny's Garlic Seasoning*, and add basil* (I met Johnny's Granddaughter)
1 loaf (1 lb.) frozen bread dough, thawed - find Sour Dough* if you can
1 T. FRESHLY grated Parmesan
Flat leaf Italian parsley*, finely chopped
Marinara sauce, warmed
In a large skillet, cook sausage over med. heat until no longer pink; drain. Stir in the Jack cheese, one egg, and Italian seasoning. On a lightly floured surface, roll dough into an 18x6" rectangle. Spoon sausage mixture over dough to within 1/2" of edgers. Roll up jelly-roll style, starting with a long side; pinch sea to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring. With scissors, cut from outside edge to two-thirds of the way toward the center of ring at 1" intervals. Beat remaining egg; brush over dough. Sprinkle with Parmesan and parsley. Cover and let rise in a warm place until doubled, about 30 mins. Bake at 350 for 28-32 mins. or until golden brown. Serve with marinara sauce and a SMILE!!
"The root of many problems is broken expectations; if not dealt with, they mature into anger and bitterness." ~ Our Daily Bread
It is up to -2 here. We're havin' a Heat Wave. YAY!!
Have fun today.
Love,
MM
(12 servings)
1 lb. Johnsonville Mild Ground Italian Sausage (I am in the sausage "hood"!)
1&1/2 cups (6 oz.) shredded Monterey Jack, Mozz, or Provolone*
2 eggs
1/2 teaspoon Italian Seasoning or Johnny's Garlic Seasoning*, and add basil* (I met Johnny's Granddaughter)
1 loaf (1 lb.) frozen bread dough, thawed - find Sour Dough* if you can
1 T. FRESHLY grated Parmesan
Flat leaf Italian parsley*, finely chopped
Marinara sauce, warmed
In a large skillet, cook sausage over med. heat until no longer pink; drain. Stir in the Jack cheese, one egg, and Italian seasoning. On a lightly floured surface, roll dough into an 18x6" rectangle. Spoon sausage mixture over dough to within 1/2" of edgers. Roll up jelly-roll style, starting with a long side; pinch sea to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring. With scissors, cut from outside edge to two-thirds of the way toward the center of ring at 1" intervals. Beat remaining egg; brush over dough. Sprinkle with Parmesan and parsley. Cover and let rise in a warm place until doubled, about 30 mins. Bake at 350 for 28-32 mins. or until golden brown. Serve with marinara sauce and a SMILE!!
"The root of many problems is broken expectations; if not dealt with, they mature into anger and bitterness." ~ Our Daily Bread
It is up to -2 here. We're havin' a Heat Wave. YAY!!
Have fun today.
Love,
MM
Tuesday, January 28, 2014
Minnesota Wild Rice Soup
Huzzah, I am back on - thanks to Brad!! This is what you make with the package of wild rice I am bringing back from Minnesnowta, Myra:
(serves 4-6)
3/4 cup uncooked wild rice
1 med. sweet* white onion, finely chopped
1 cup celery, diced
1 can (4 oz.) mushrooms, drained and diced
1/2 cup butter
1 cup all-purpose flour
8 cups heated low sodium* chicken broth
1 cup rotisserie* chicken, diced
Kosher* salt, to taste
Freshly* ground pepper, to taste
1/4 t. thyme
1 cup half and half
2 T. sherry wine
Add wild rice to 2 cups of water in a sauce pan. Simmer for 45 mins. Saute onion, celery, and mushrooms in butter in a large pan for about 3 mins. or just until the veggies begin to soften. Stir in flour; cooking and stirring until flour is mixed in but do not let it begin to brown. Slowly add the hot chicken broth, stirring until veg.-flour mixture is well blended. Stir in drained rice and chicken. Season with S&P and thyme. Heat thoroughly. Stir in half and half. Add sherry, and heat gently. Serve with garlic croutons, eh?!!
Prayers for Al, please.
Love,
MM
(serves 4-6)
3/4 cup uncooked wild rice
1 med. sweet* white onion, finely chopped
1 cup celery, diced
1 can (4 oz.) mushrooms, drained and diced
1/2 cup butter
1 cup all-purpose flour
8 cups heated low sodium* chicken broth
1 cup rotisserie* chicken, diced
Kosher* salt, to taste
Freshly* ground pepper, to taste
1/4 t. thyme
1 cup half and half
2 T. sherry wine
Add wild rice to 2 cups of water in a sauce pan. Simmer for 45 mins. Saute onion, celery, and mushrooms in butter in a large pan for about 3 mins. or just until the veggies begin to soften. Stir in flour; cooking and stirring until flour is mixed in but do not let it begin to brown. Slowly add the hot chicken broth, stirring until veg.-flour mixture is well blended. Stir in drained rice and chicken. Season with S&P and thyme. Heat thoroughly. Stir in half and half. Add sherry, and heat gently. Serve with garlic croutons, eh?!!
Prayers for Al, please.
Love,
MM
Friday, January 24, 2014
5 Ideas for Meatballs
And, these can be made using any type of ground meat you like - beef, turkey, chicken, pork sausage, or lamb:
Meatball Enchiladas:
(serves 4)
1 8 oz. can tomato sauce
1 T. chili powder
1 bag of frozen meatballs (or make your own)
1 can refried beans with jalapenos*
8 corn tortillas
5 oz. med. green* enchilada sauce
5 oz. mild red enchilada sauce
2 cups shredded 4 cheese Mexican blend
Sour cream*
Sliced black olives*
Sliced avocado sprinkled with lemon juice*
Mix the tomato sauce and chili powder with the meatballs. Fill 8 corn tortillas. Roll and place seam side down in a baking dish. Cover with cheese. Drizzle both sauces back and forth in a pattern, and bake for 30 mins. at 400. Serve with sour cream, olives, and avocado.
Meatball Pizza:
(serves 6)
Parchment paper
Herbed* pizza dough
Marinara sauce
1/2 bag of meatballs
1/4 cup Giardiniera
2 cups Italian-blend cheese
1/3 cup and torn basil
Shape pizza dough (rustically*) on the parchment paper. Top rest of ingredients. Bake for 20 mins. on a cookie sheet at 450.
Italian Wedding Soup:
(serves 4)
6 cups low sodium* chicken broth
1/2 bag of meatballs
1/2 lb. escarole, chopped
2 T. shaved* Parmesan
Simmer together broth, meatballs, and escarole for 10 mins. Stir in cheese.
Swedish Meatballs:
(serves 6)
Med. size sweet* white onion, chopped
3 T. butter
2 T. flour
1 bag meatballs
1 14.5 can low sodium* beef broth
2 T. cream
2 t. lemon juice
2 t. Worcestershire
Cook onion in butter for 5 mins., stirring occasionally. Stir in meatballs, and the rest of the ingredients. Simmer 7 mins.
Moroccan Medley:
(serves 8)
1 med. sweet* white onion, chopped
1 T. EVOO
1 bag of meatballs
1 28 oz. can tomato puree
1 cup low sodium* beef broth
1 T. cumin
1/4 t. cinnamon
Cook the onion in the oil for 5 mins. Add rest of ingredients, and simmer 10 mins.
Bon Appetit, and I am off to Minnesota!!
Love,
MM
Meatball Enchiladas:
(serves 4)
1 8 oz. can tomato sauce
1 T. chili powder
1 bag of frozen meatballs (or make your own)
1 can refried beans with jalapenos*
8 corn tortillas
5 oz. med. green* enchilada sauce
5 oz. mild red enchilada sauce
2 cups shredded 4 cheese Mexican blend
Sour cream*
Sliced black olives*
Sliced avocado sprinkled with lemon juice*
Mix the tomato sauce and chili powder with the meatballs. Fill 8 corn tortillas. Roll and place seam side down in a baking dish. Cover with cheese. Drizzle both sauces back and forth in a pattern, and bake for 30 mins. at 400. Serve with sour cream, olives, and avocado.
Meatball Pizza:
(serves 6)
Parchment paper
Herbed* pizza dough
Marinara sauce
1/2 bag of meatballs
1/4 cup Giardiniera
2 cups Italian-blend cheese
1/3 cup and torn basil
Shape pizza dough (rustically*) on the parchment paper. Top rest of ingredients. Bake for 20 mins. on a cookie sheet at 450.
Italian Wedding Soup:
(serves 4)
6 cups low sodium* chicken broth
1/2 bag of meatballs
1/2 lb. escarole, chopped
2 T. shaved* Parmesan
Simmer together broth, meatballs, and escarole for 10 mins. Stir in cheese.
Swedish Meatballs:
(serves 6)
Med. size sweet* white onion, chopped
3 T. butter
2 T. flour
1 bag meatballs
1 14.5 can low sodium* beef broth
2 T. cream
2 t. lemon juice
2 t. Worcestershire
Cook onion in butter for 5 mins., stirring occasionally. Stir in meatballs, and the rest of the ingredients. Simmer 7 mins.
Moroccan Medley:
(serves 8)
1 med. sweet* white onion, chopped
1 T. EVOO
1 bag of meatballs
1 28 oz. can tomato puree
1 cup low sodium* beef broth
1 T. cumin
1/4 t. cinnamon
Cook the onion in the oil for 5 mins. Add rest of ingredients, and simmer 10 mins.
Bon Appetit, and I am off to Minnesota!!
Love,
MM
Wednesday, January 22, 2014
Muffin-Cup Cheddar Beef Pies
Talk about something they'll gobble up:
(makes 20 pies)
2 loves (1 lb. each) frozen bead dough
2 lbs. ground beef (or turkey*, or chicken*, or pork sausage*)
1 can (8 oz.) mushroom stems and pieces, drained
1&1/4 cups shredded sharp* cheddar cheese
1&1/2 t. Italian seasoning
1 t. garlic powder
1/2 t. sea* salt
1/4 t. pepper
Marinara* sauce, warmed
Let dough stand at room temp. 30 mins. or until softened. Preheat oven to 350. Meanwhile, in a Dutch oven, cook beef over med. heat 12-15 mins. or until no longer pink, breaking into crumbles; drain. Stir in mushrooms, cheese, and seasonings. Divide each loaf into 10 portions; roll each into a 4" circle. Top with 1/4 cup filling; bring edges of dough up over filling and pinch to seal. Place meat pies in greased muffin cups, seam side down. Bake 20-25 mins. or until golden brown. Serve with sauce.
Make someone's day today, and have FUN doing it!!
Love,
MM
(makes 20 pies)
2 loves (1 lb. each) frozen bead dough
2 lbs. ground beef (or turkey*, or chicken*, or pork sausage*)
1 can (8 oz.) mushroom stems and pieces, drained
1&1/4 cups shredded sharp* cheddar cheese
1&1/2 t. Italian seasoning
1 t. garlic powder
1/2 t. sea* salt
1/4 t. pepper
Marinara* sauce, warmed
Let dough stand at room temp. 30 mins. or until softened. Preheat oven to 350. Meanwhile, in a Dutch oven, cook beef over med. heat 12-15 mins. or until no longer pink, breaking into crumbles; drain. Stir in mushrooms, cheese, and seasonings. Divide each loaf into 10 portions; roll each into a 4" circle. Top with 1/4 cup filling; bring edges of dough up over filling and pinch to seal. Place meat pies in greased muffin cups, seam side down. Bake 20-25 mins. or until golden brown. Serve with sauce.
Make someone's day today, and have FUN doing it!!
Love,
MM
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