"The raw sauerkraut is full of immunity-promoting probiotics; making this bright and zippy slaw supercharged for your health". This one's for you, Linda:
3 cups raw or refrigerated sauerkraut
1/4 med. head (red or green*) cabbage, cored and thinly sliced (3-3&1/2 cups)
2 cups Brussels sprouts, trimmed ant thinly sliced or shredded
1/2 Granny Smith* apple, thinly sliced and halved crosswise
1 cup seedless green grapes (or red*), halved
1/4 cup cider vinegar
1/3 cup EVOO
1/2 t. Kosher* salt
Freshly ground pepper, to taste
Drain sauerkraut; reserve liquid. For the salad: in a large bowl, combine the sauerkraut, cabbage, Brussels sprouts, apple, and grapes. For the dressing: measure sauerkraut liquid; add cider vinegar to equal 1/2 cup. In a screw-top jar combine the vinegar mixture, oil, S&P. Shake well to combine. Drizzle dressing over salad. Toss to combine. Serve immediately.
"Trust and Obey"
Love,
MM
Monday, June 30, 2014
Lemony Ricotta Summer Squash Galette
"Creamy ricotta filling gets its bright flavor from a double dose of lemon in this savory summer pie"
(makes 6 servings)
2 med. zucchini and or yellow summer squash, thinly sliced (2&1/2 cups)
1/2 15 oz. package rolled refrigerated unbaked piecrust
Parchment paper
Flour
3/4 cup ricotta cheese
1/2 cup grate Parmesan
1/2 cup shredded mozzarella
1 clove garlic, minced
1 T. EVOO
2 t. finely shredded lemon peel
1 T. lemon juice
1/4 t. Kosher* salt
1/4 t. freshly ground black pepper
1 egg yolk
Fresh dill weed
Sprinkle zucchini lightly with salt. Transfer to a colander; drain for 15 mins. Pat dry with paper towels. Preheat oven to 400. Meanwhile, on a large piece of lightly floured parchment paper, roll dough to a 12" circle. Transfer parchment and dough to a large baking sheet; set aside. For ricotta filling: In a med. bowl whisk together ricotta, Parm., mozz. garlic, 1 t. oil, lemon peel, lemon juice, S&P. Using a spatula, spread ricotta filling over dough, leaving a 1&1/2" border. Top with squash rounds. Drizzle with remaining oil. Gently fold over pastry edges, pleating as necessary. In a small bowl whisk together egg yolk and 1 t. water. Lightly brush pastry edges with egg mixture. Transfer galette to oven. Bake 35-40 mins. or until edges are golden brown. Sprinkle with fresh dill. Serve warm or at room temp. Perfect for alfresco dining!!
"It's easy to stand with a crowd; it takes courage to stand alone."
Have FUN today!!
Love,
MM
(makes 6 servings)
2 med. zucchini and or yellow summer squash, thinly sliced (2&1/2 cups)
1/2 15 oz. package rolled refrigerated unbaked piecrust
Parchment paper
Flour
3/4 cup ricotta cheese
1/2 cup grate Parmesan
1/2 cup shredded mozzarella
1 clove garlic, minced
1 T. EVOO
2 t. finely shredded lemon peel
1 T. lemon juice
1/4 t. Kosher* salt
1/4 t. freshly ground black pepper
1 egg yolk
Fresh dill weed
Sprinkle zucchini lightly with salt. Transfer to a colander; drain for 15 mins. Pat dry with paper towels. Preheat oven to 400. Meanwhile, on a large piece of lightly floured parchment paper, roll dough to a 12" circle. Transfer parchment and dough to a large baking sheet; set aside. For ricotta filling: In a med. bowl whisk together ricotta, Parm., mozz. garlic, 1 t. oil, lemon peel, lemon juice, S&P. Using a spatula, spread ricotta filling over dough, leaving a 1&1/2" border. Top with squash rounds. Drizzle with remaining oil. Gently fold over pastry edges, pleating as necessary. In a small bowl whisk together egg yolk and 1 t. water. Lightly brush pastry edges with egg mixture. Transfer galette to oven. Bake 35-40 mins. or until edges are golden brown. Sprinkle with fresh dill. Serve warm or at room temp. Perfect for alfresco dining!!
"It's easy to stand with a crowd; it takes courage to stand alone."
Have FUN today!!
Love,
MM
Saturday, June 28, 2014
MM's Teriyaki Chicken in the Crock Pot
This is what I just put into my slow cooker, and wanted to share my recipe with you:
6 boneless, skinless chicken thighs, washed thoroughly (then your hands!), and fat removed
1 jar Tom Douglas' Rub with Love Ginger Pineapple Teriyaki Sauce
1 small can pineapple tidbits in their own juice, drained
Green onion, chopped
Key Lime Juice!!
Pour a little sauce on the bottom of the crock pot. Place thighs around. Top with pineapple and green onion. Add the rest of the sauce, and squeeze key lime juice over all. Cook on low 4-6 hours (check doneness after 3, tho.). I am going to serve this with steamed broccoli with a lemon/dill butter sauce, and orzo (cuz I don't like rice). Gonna be DELISH!! And, the aroma when I come home will prob. knock my socks off! :)
Editor's note: this was VERY good (also got rave reviews from the people I shared it with). The only thing I changed was to squeeze on some fresh lime juice before serving.
Love,
MM
6 boneless, skinless chicken thighs, washed thoroughly (then your hands!), and fat removed
1 jar Tom Douglas' Rub with Love Ginger Pineapple Teriyaki Sauce
1 small can pineapple tidbits in their own juice, drained
Green onion, chopped
Key Lime Juice!!
Pour a little sauce on the bottom of the crock pot. Place thighs around. Top with pineapple and green onion. Add the rest of the sauce, and squeeze key lime juice over all. Cook on low 4-6 hours (check doneness after 3, tho.). I am going to serve this with steamed broccoli with a lemon/dill butter sauce, and orzo (cuz I don't like rice). Gonna be DELISH!! And, the aroma when I come home will prob. knock my socks off! :)
Editor's note: this was VERY good (also got rave reviews from the people I shared it with). The only thing I changed was to squeeze on some fresh lime juice before serving.
Love,
MM
Cherry Tomato Pie
This juicy treat uses a double crust base. It's especially delicious if you love the crust as much as the filling!!
(makes 8 servings)
6 strips uncured* smoked* bacon
1 15 oz. package rolled refrigerated unbaked piecrust (2 crusts)
2/3 cup finely shredded Parmesan cheese
3/4 cup finely chopped sweet onion
4 cups cherry tomatoes
1 T. EVOO
1/4 cup fresh lemon* basil, finely chopped (if you can't lemon, use reg. basil)
1/2 t. Kosher salt
1/2 t. freshly ground pepper
1/2 8 oz. package cream cheese with chives*, softened
1/4 cup light* mayo.
1 egg yolk, lightly beaten
1 t. finely shredded lemon peel
Chopped leaf lettuce
Lemon wedges
Preheat oven to 400. in a large skillet, cook bacon until just done but not crisp. Transfer to paper towels; drain. Reserve 1 T. bacon drippings in skillet; set aside. Let piecrust stand at room temp. for 20 mins. On a lightly floured surface, stack the two piecrusts. Roll from center to edges to form a 12" circle. Wrap pastry around rolling pin; unroll into a 9" deep dish pie plate. (Sides should be 2-2&1/2" deep). Ease pastry into pie plate, allowing edges to form a loose ruffled or scalloped effect. Gently press pastry into bottom of pie plate. Sides will not lay flat against pie plate. Prick bottom of pastry. Line pastry with a double thickness of foil. Bake 10 mins. Remove foil; bake 5 mins. more. Remove, and reduce oven temp to 375. Sprinkle 1/2 cup of the cheese over the piecrust. Place half the bacon around the edge of the crust. Set aside. Cook onion in reserved bacon drippings over med. heat until tender. Drain drippings; set aside. Halve 2 cups of the cherry tomatoes, leaving the remaining 2 cups whole. Place halved and whole tomatoes in a large mixing bowl. Add oil, 2 T. of the basil, salt, and 1/4 t. of pepper; stir to combine. In a separate bowl beat together cream cheese, mayo., egg yolk, cooked onions, lemon peel, and remaining Parmesan, basil, and pepper. Spoon cream cheese mixture into piecrust. Top with tomato mixture. Nestle the remaining bacon slices among the tomatoes, weaving bacon between the tomatoes. Gently press tomatoes and bacon into cream cheese mixture. Bake pie until tomatoes just begin to brown, about 35 mins. (Loosely cover pie with foil in edges begin to brown too quickly.) Let stand 60 mins. Top with chopped leaf lettuce, and serve with lemon wedges.
Editor's note: Doesn't this sound perfect for a picnic or your 4th of July "Q"?
"Trust and Obey" today! And have FUN!!!
Love,
MM
(makes 8 servings)
6 strips uncured* smoked* bacon
1 15 oz. package rolled refrigerated unbaked piecrust (2 crusts)
2/3 cup finely shredded Parmesan cheese
3/4 cup finely chopped sweet onion
4 cups cherry tomatoes
1 T. EVOO
1/4 cup fresh lemon* basil, finely chopped (if you can't lemon, use reg. basil)
1/2 t. Kosher salt
1/2 t. freshly ground pepper
1/2 8 oz. package cream cheese with chives*, softened
1/4 cup light* mayo.
1 egg yolk, lightly beaten
1 t. finely shredded lemon peel
Chopped leaf lettuce
Lemon wedges
Preheat oven to 400. in a large skillet, cook bacon until just done but not crisp. Transfer to paper towels; drain. Reserve 1 T. bacon drippings in skillet; set aside. Let piecrust stand at room temp. for 20 mins. On a lightly floured surface, stack the two piecrusts. Roll from center to edges to form a 12" circle. Wrap pastry around rolling pin; unroll into a 9" deep dish pie plate. (Sides should be 2-2&1/2" deep). Ease pastry into pie plate, allowing edges to form a loose ruffled or scalloped effect. Gently press pastry into bottom of pie plate. Sides will not lay flat against pie plate. Prick bottom of pastry. Line pastry with a double thickness of foil. Bake 10 mins. Remove foil; bake 5 mins. more. Remove, and reduce oven temp to 375. Sprinkle 1/2 cup of the cheese over the piecrust. Place half the bacon around the edge of the crust. Set aside. Cook onion in reserved bacon drippings over med. heat until tender. Drain drippings; set aside. Halve 2 cups of the cherry tomatoes, leaving the remaining 2 cups whole. Place halved and whole tomatoes in a large mixing bowl. Add oil, 2 T. of the basil, salt, and 1/4 t. of pepper; stir to combine. In a separate bowl beat together cream cheese, mayo., egg yolk, cooked onions, lemon peel, and remaining Parmesan, basil, and pepper. Spoon cream cheese mixture into piecrust. Top with tomato mixture. Nestle the remaining bacon slices among the tomatoes, weaving bacon between the tomatoes. Gently press tomatoes and bacon into cream cheese mixture. Bake pie until tomatoes just begin to brown, about 35 mins. (Loosely cover pie with foil in edges begin to brown too quickly.) Let stand 60 mins. Top with chopped leaf lettuce, and serve with lemon wedges.
Editor's note: Doesn't this sound perfect for a picnic or your 4th of July "Q"?
"Trust and Obey" today! And have FUN!!!
Love,
MM
Friday, June 27, 2014
Sesame Noodles
"This all-purpose noodle dish is super versatile - add carrots, broccoli, spinach, or even rotisserie chicken*"
(serves 4)
3 cups cooked spaghetti
1 cup shredded cabbage
2 chopped green onions
1/4 cup Ponzu Citrus Sauce* (or low sodium* soy sauce)
2 T. smooth peanut butter
2 T. rice vinegar
2 T. vegetable oil
Combine spaghetti, cabbage, and green onions in a large bowl. Combine Ponzu and next 3 ingredients; mix well. Add to spaghetti in bowl, toss gently. Serve cold or at room temp.
"As you serve others, do it with tender loving care."
Have FUN today - it's Friday. YAY!!
Love,
MM
(serves 4)
3 cups cooked spaghetti
1 cup shredded cabbage
2 chopped green onions
1/4 cup Ponzu Citrus Sauce* (or low sodium* soy sauce)
2 T. smooth peanut butter
2 T. rice vinegar
2 T. vegetable oil
Combine spaghetti, cabbage, and green onions in a large bowl. Combine Ponzu and next 3 ingredients; mix well. Add to spaghetti in bowl, toss gently. Serve cold or at room temp.
"As you serve others, do it with tender loving care."
Have FUN today - it's Friday. YAY!!
Love,
MM
Thursday, June 26, 2014
Tuna Burgers
A warm twist and a great "make ahead" offering for your troops:
(serves 8)
1 can low sodium* water packed* tuna, drained
1 small sweet* onion, finely* chopped
1/2 cup diced sharp* cheddar cheese
1 cup celery, finely chopped
1/2 cup black olives, chopped
1/2 cup light* mayo.
8 sesame* seed hamburger buns
Softened butter
Mix all ingredients together. Fill buttered buns with mixture. Bake at 350 for 20 mins. wrapped in foil. I would serve these with Lay's potato chips, dill pickle spears, and cold red seedless grapes.
"The longer you worry about something, the more your fears weigh you down."
Love,
MM
(serves 8)
1 can low sodium* water packed* tuna, drained
1 small sweet* onion, finely* chopped
1/2 cup diced sharp* cheddar cheese
1 cup celery, finely chopped
1/2 cup black olives, chopped
1/2 cup light* mayo.
8 sesame* seed hamburger buns
Softened butter
Mix all ingredients together. Fill buttered buns with mixture. Bake at 350 for 20 mins. wrapped in foil. I would serve these with Lay's potato chips, dill pickle spears, and cold red seedless grapes.
"The longer you worry about something, the more your fears weigh you down."
Love,
MM
Wednesday, June 25, 2014
Welsh Rarebit with Black Forest Ham
I used to LOVE this as a little girl:
(serves 6)
3 eggs, room temp.
1 (12 oz.) can or bottle of beer or ale
3 cups sharp* cheddar, cubed (approx. 1 lb.)
3 T. butter
1&1/2 t. dry mustard
1&1/2 t. Tabasco sauce
12 toast triangles (I would use sour dough*), made from 6 slices of bread
6 slices of Black Forest ham cut into triangles the size of the bread triangles
In a deep, 1&1/2 qt. heat-resistant, non-metallic casserole beat eggs until well blended. Stir in remaining ingredients except toast and ham. Heat, uncovered on simmer for 12-14 mins. or until cheese has melted and mixture has thickened. Stir mixture occasionally. Beat mixture with electric mixer until very smooth. Spoon rarebit over toast triangles that have been topped with ham triangles.
Do you VERY best today, and have FUN doing it!!
Love,
MM
(serves 6)
3 eggs, room temp.
1 (12 oz.) can or bottle of beer or ale
3 cups sharp* cheddar, cubed (approx. 1 lb.)
3 T. butter
1&1/2 t. dry mustard
1&1/2 t. Tabasco sauce
12 toast triangles (I would use sour dough*), made from 6 slices of bread
6 slices of Black Forest ham cut into triangles the size of the bread triangles
In a deep, 1&1/2 qt. heat-resistant, non-metallic casserole beat eggs until well blended. Stir in remaining ingredients except toast and ham. Heat, uncovered on simmer for 12-14 mins. or until cheese has melted and mixture has thickened. Stir mixture occasionally. Beat mixture with electric mixer until very smooth. Spoon rarebit over toast triangles that have been topped with ham triangles.
Do you VERY best today, and have FUN doing it!!
Love,
MM
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