MM's Pineapple Poppyseed Coleslaw

This is what I made yesterday for Karen's b-day party where it received rave reviews, and "seconds"!!

1 cup light mayo.
1/2 cup white wine vinegar
1/2 t. celery seeds
1/2 t. poppy seeds
1/4 cup sugar
6 cups tri-colored coleslaw mix (produce dept. bag)
1 small can pineapple tidbits in their own juice (drained), cut some smaller, and leave some whole

In a small bowl, whisk together dressing ingredients. Put coleslaw mix and pineapple in a large mixing bowl. Add dressing and toss well to coat. Chill and serve (as we did last night) on pulled pork sammies.

"Learn to do right! Seek justice, and encourage the oppressed."

Love,

MM

Pickled Peach Terrine

Here's a new way with peaches:
(makes 6 servings)

2 cups cider vinegar
1 cup sugar
1 cup water
1 t. sea* salt
3 whole cloves
1 whole star anise
1 t. Kosher salt
4 cups sliced peaches
8 oz. goat cheese, softened
Mixed baby* greens

In a saucepan, combine the 1st 7 ingredients. Simmer. Pour over peaches. Let stand 2 hours. Drain. Line a loaf pan with plastic wrap. Alternate adding layers of peaches and goat cheese. Place plastic wrap on top of peaches. Place another loaf pan on top. Weigh down with 2 cans. Chill overnight. Remove from loaf pan. Slice with a serrated knife. Serve on top of the greens.

"Prayer is exhaling the spirit of man and inhaling the Spirit of God!"

Love,

MM

Buttermilk Ranch Chicken

Easy Peasy, and doesn't cost a fortune:
(serves 4)

1 cup buttermilk (or make your own by adding lemon juice to milk*)
1/2 cup light* mayo.
1/2 t. dried mustard
1 T. chopped fresh chives
1/2 t. dried dill
Kosher* salt
Freshly ground pepper
4 thin cut chicken breast cutlets
2 t. oil

Combine all ingredients up to oil; marinate 45 mins. to overnight. In a large nonstick skillet, heat oil over med. heat.; brown cutlets on both sides until cooked through, about 7 mins. Serve with a wedge salad, and corn on the cob. Dine Al Fresco tonight!!

"The least of things with a meaning is worth more in life than the greatest of things without it."

Love,

MM

Oregon Bay Shrimp Louie

Louie Louie - 'member that song? "This composition celebrates each fresh ingredient"
(makes 1 entrée or 2 starter salads)

For the Dressing:
1/4 cup light* mayo.
1 T. Heinz chili sauce
2 t. freshly squeezed* lemon juice

For the Salad:
1 small head little gem lettuce (baby romaine), cleaned and cut into 1" pieces
2 t. freshly squeezed* lemon juice
2 t. EVOO
Pinch of Kosher salt
Freshly ground pepper*
6 oz. fresh Oregon bay shrimp, squeezed of excess liquid
15 grape tomatoes
1/2 Persian cucumber, cut into 1/2" half moons
1/2 avocado, diced
1 hard boiled egg, quartered
1 lemon cut into wedges

To make the dressing: In a small bowl, whisk together mayo., chili sauce, and lemon juice until well incorporated. Chill*/To prepare the salad: Toss lettuce with lemon juice and oil, and season with S&P. Place the lettuce on a serving plate and top with the shrimp, tomatoes, cucumber, avocado, and egg. Garnish with lemon wedges and serve the Lois dressing on the side with garlic bread sticks*.

"The Joy of the Lord is your STRENGTH!!!!!!!!!!"

We LOVE you, Al. YOU, da MAN!!!!!                                                 

MM

Lemon Bar Cookie Ice Cream Sammies

This one is for YOU, Roster!!
(makes 25)

1/2 cup butter, softened
3/4 cup sugar
2 T. finely shredded lemon peel
1/2 t. baking soda
1/2 t. cream of tartar
1/4 t. fine* sea* salt
1 egg
1/2 t. vanilla
1&1/2 cups all-purpose flour
Foil
1&3/4 quarts vanilla bean* ice cream
10 oz. lemon curd (about 1 cup)
Plastic wrap
Lemon candies, crushed

Preheat oven to 350. In a large bowl, beat butter with an electric mixer on med. speed 30 secs. Add sugar, 1. T. of the lemon peel, baking soda, cream of tartar, and salt. Beat until combined. Beat in egg and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Pat half the dough into a foil-lined 9x9x2" baking pan. Bake 12 mins. Using foil, lift cookie from pan. Cool on a wire rack. Repeat with remaining dough. Soften ice cream. Fold in lemon curd and remaining lemon peel. Line the same baking pan with plastic wrap. Place one baked cookie square in pan. Spread with ice cream mixture. Top with remaining cookie square. Cover. Freeze 4 hours. Cut into 25 squares while frozen. Roll sides in crushed lemon candies. Wrap and freeze to store.

"Our God is God - He does not change; His truth, His love remain each day the same."
"Let the sameness of God waft over your heart with His peace in your storms."

Love,

MM

Boursin Creamed Spinach

Ya, you read that right!
(makes 2 cups)

Non-stick cooking spray
1 T. butter* (the recipe calls for unsalted, can't bring myself to use it!)
1/2 sweet onion, diced
2 T. flour
1 cup whole or 2% milk
1/2 cup heavy cream
1 pkg (5.2 oz.) Boursin
1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
2 T. grated Parmesan (not from the shaker can!!*)
1 t. lemon zest, minced
Kosher salt
White pepper
Cayenne and nutmeg, to taste
2/3 cup Panko bread crumbs
1 T. butter, melted
1 T. EVOO
Kosher salt and freshly ground pepper to taste

Preheat oven to 425; coat a 2 cup baking dish with nonstick cooking spray. Set aside. Saute onion in butter in a large saucepan over med. heat; cook until soft, about 5 mins. Add flour and stir to coat. Cook about 1 min., stirring. Gradually whisk in milk and cream into onion mixture, stirring constantly to avoid lumps. Simmer 1 mins. Stir in Boursin, a little at a time until melted and smooth. Add spinach, Parmesan, lemon zest, and seasonings. Transfer to prepared dish. Combine crumbs, butter, oil, and seasoning. Top spinach with mixture, pressing to adhere. Place baking dish on baking sheet and bake until crumbs are golden and sauce is bubbly, 20-25 mins.

"Even strong trials cannot blow down a person who is rooted in God."

Love,

MM

Crab and Heirloom Tomato Salad

This one is for you, Karen! Welcome to WA.
(serves 4)

1/3 cup fresh cilantro leaves
4 mini sweet bell peppers, thinly diagonally sliced
1 large shallot, thinly sliced
1 jalapeno pepper, thinly diagonally sliced (optional)
12 oz. jumbo lump crab meat, shell pieces removed
2&1/2 T. canola mayo.
1 t. grated lime rind
1 T. fresh lime juice
2 lbs. heirloom tomatoes, sliced
1&1/2 T. EVOO
1/4 t kosher salt
1/4 t. freshly ground pepper
1/4 cup small fresh lime* basil leaves
Lime wedges

Combine the first 5 ingredients in a large bowl. Combine mayo, rind, and juice in a small bowl, stirring with a whisk. Add mayo. mixture to crab mixture; toss gently to coat. Arrange tomatoes on a serving platter; drizzle wit oil. Sprinkle tomatoes with S&P. mound crab mixture over tomatoes. Sprinkle with basil leaves. Serve with lime wedges and a smile!!

Today, "Let us consider how we may spur one another on toward love and good deeds", and have FUN doing it!!

Love,

MM