Smoky Salmon Chive Spread

Since I made you a YOUR day Smoked Salmon Quiche this morning, Dick, I thought I would also dedicate this entry to you!!
(makes two cups)

2 cans (7.5 oz. each) Alaskan King or Sockeye Salmon, (or the equivalent fresh*) well drained
1 container (7 oz.) plain nonfat Greek yogurt
2 oz. hot-smoked salmon, finely chopped
1/4 cup finely chopped red onion, plus slivers for garnish
3 T. chopped chives
2 t. Dijon mustard
1/2 t. freshly ground black pepper
Kosher salt
Seeded crisp lavash crackers

Remove bones and skin from salmon; break into chunks. In a med. bowl, mix yogurt, hot-smoked salmon, chopped onion, chives, mustard, and pepper with a fork until well combined. Gently stir in salmon, season to taste with salt, and top with slivered onions. Chill, covered. Serve with lavash.

"Praise the Lord, oh my soul. Worship His holy name. Sing like never before, oh my soul. We worship your holy name."

Happy Birthday, Mr. Peep!!!

Love,

MM

Grilled Pizza Margherita

This is from the CIA (Culinary Institute of America). Funola and no oven required!
(makes 3 10" pizzas)

2&1/2 t. active dry yeast
2 cups warm water
3&1/2 cups all-purpose flour
1 cup semolina flour
1 T. sea* salt
1/2 cup EVOO
3 cups tomato sauce (or roasted garlic alfredo* or pesto*)
4 cups grated mozzarella
3 lbs. Campari* tomatoes, sliced 1/3" thick
3 T. chopped or torn fresh basil

Combine the yeast and water in a bowl and stir to dissolve. Let the mixture sit until a thick foam forms. Add the flours and the salt to the yeast, and stir by hand or mix on med. speed in an electric mixer using the dough hook attachment until the dough is smooth and elastic, about five mins. Transfer the dough to a second bowl that has been lightly oiled. Cover the dough with a clean kitchen towel and allow to rise at room temp. until nearly doubled in size, about 1&1/2 hours. Gently fold the dough over on itself a few times, cover again with the towel and allow it to rise for an additional 45 mins. Preheat a gas grill to med.-high. If you are using a charcoal grill, build a fie and let it burn down until the coals are glowing red with a moderate coating of white ash. Spread the coals in an even bed. Take care to make sure the grill is not too hot, or your pizzas will be overdone. Evenly divide the dough into three pieces. Roll or stretch each piece of dough into a 10" round (or rustic shape*). Lightly dust an oven peel or the back of a baking sheet with semolina flour (or cornmeal for crunch*) and lay a dough round on top. Lightly brush oil over the top of the entire dough round. Place each round on the grill, oiled side down. Brush the other side with oil. Grill the pizzas until the dough is marked and it puffs up slightly, about two mins. Use tongs to flip over and spread 1 cup of your choice of sauce in an even layer on each round, leaving 1/2" border around the outside edge. Evenly sprinkle the surface with 1/3 of the cheese on each round, and top with a few slices of tomato. Close the grill lid. Cook the pizza until the crust is golden brown and the cheese is slightly brown and bubbly, about 2-3 mins. more. Remove the pizza from the grill and sprinkle basil on top.

"Avoid negative people for they are the destroyers of self confidence and self esteem. Surround yourself with the people who bring out the best in you."

Have FUN today!!

Love,

MM

Roasted Brussels Sprouts and Celery Drizzled with a Creamy Cream Cheese and Browned Onions Sauce with Crunchy Cucumbers

Saw this in the paper this morning. I am including it for my housemate, Janinne (Mrs. Peep) who LOVES Brussels Sprouts as much as I do!!

Brussels Sprouts:
1 stalk of celery, thinly sliced
1 med. sweet onion (again, I like Walla Wallas*)
1&1/2 lbs. Brussels Sprouts, cut into three pieces each, cutting from top to bottom
EVOO
Kosher* Salt
Freshly ground* pepper
Zest from half a lemon

Sauce:
Half a med. sweet* onion, minced
Three cloves of garlic, minced
2 T. EVOO
1 T. sugar
8 oz. cream cheese, softened
A generous squeeze of lemon juice (enough to make it sweet/tart)
Kosher* salt
Freshly ground pepper
Water (in case you need to thin the sauce to drizzle)
Diced Persian* cucumbers

To prepare Brussels sprouts: In a large bowl, mix together Brussels sprouts, celery, and onion. Toss with enough oil to coat; add S&P and lemon zest. Spread the mixture on a large baking sheet and roast in the oven at 400 until the sprouts are golden brown.

To prepare the sauce: In a med. skillet over med. heat,  slowly brown onion in oil, stirring occasionally. Stir in the garlic, and cook for one min. Then stir in the sugar and remove from heat. Immediately stir in cream cheese, stirring until melty and creamy. Squeeze in lemon juice, and add S&P. Add water, if needed to thin.

Pile the Brussels sprouts mixture on a large platter and streak the sauce in a zigzag pattern over the vegetables. top with diced cucumbers. Garnish with an edible blossom.

"No matter how many mistakes you make or how slow you progress, you are still way ahead of everyone who isn't trying."

Happy Friday, and have FUN today!!

Love,

MM

Layered Buffalo Chicken Nachos

Here's a tasty one to serve 'em tonight during the Seahawks game:
(yields 4-6 for dinner or 8-10 as an appetizer)

For the nachos:
3 T butter*, divided
1 cup Frank's Hot Sauce
2&1/2 cups rotisserie* shredded chicken
3 T. all-purpose flour
1 cup 2% * milk
4 oz. Monterey or Pepper Jack* cheese
4 oz. sharp cheddar
4 oz. creamy gorgonzola or mild creamy blue cheese, crumbled, divided
12 oz. your favorite tortilla chips (I like lime*)

For serving:
Diced avocado
Chopped fresh chives or scallions
Chopped fresh cilantro*
Extra hot sauce

Preheat oven to 450. In a med. skillet over med.-high heat, warm 2 T. butter and the hot sauce together. Reduce the heat to med.-low, and stir in the shredded chicken, tossing to coat. Keep the pan over low heat while you make the cheese sauce. In a med. saucepan over med. heat, melt the remaining 1 T. butter. Whisk in the flour until no lumps remain and cook, stirring constantly for about 30 secs. Gradually whisk in the milk until no lumps remain. Cook, stirring frequently, until the mixture starts to bubble and thicken, about 3-4 mins. Remove the saucepan from the heat and gradually stir in all of the Jack and cheddar cheeses and half of the gorgonzola/blue cheese until all of the cheese has melted. Spread half of the tortilla chips out on a heavy-duty baking sheet. Spoon half of the sauce over the tortilla chips and then half of the chicken. Repeat with a second layer of chips and the rest of the sauce and chicken. Dollop the remaining gorgonzola/blue cheese over the nachos. Bake for 10 mins., until everything is bubbly and hot. After baking, toss on some avocado, chives, cilantro, and sprinkle on extra hot sauce, if desired. Serve with lots of napkins and a smile!!

"Before you assume, learn the facts.
 Before you judge, understand why
 Before you hurt someone, feel
 Before you speak, think"

Have FUN today. Go Hawks!!

Love,

MM

MM's Salted Caramel Fondue with Sliced Granny Smiths, Chopped Pecans, Toasted Shredded Coconut, and Chocolate Sprinkles

I made this to serve at our Small Group meeting last Sunday, and it was a REALLY fun and Delish interactive hit!!!
(serves 6)

1 bag of caramels
1 T. butter
Splash of half and half
3-4 drops almond extract
1&1/2 T. softened cream cheese
2 T. brown sugar
1/8 t. coarse Kosher salt
4 large Granny Smith apples cut into slices
Lemon juice (for soaking the apples)
A small bag of chopped pecans
1 cup shredded coconut
Chocolate sprinkles

Remove cellophane wrappers from caramels and place into a deep microwave safe bowl. Add butter. Microwave for 35 secs. Stir, and microwave for 30 secs. Add 1/2 and 1/2. Stir and cook another 30 secs. Stir and add brown sugar, almond extract, salt, and cream cheese. 30 more, stir vigorously to incorporate the cream cheese til smooth. Soak the apple slices in lemon juice (to prevent browning) or a lemon lime pop for at least 1/2 hour. Toast coconut in either a dry skillet, stirring occasionally, or under the broiler. WATCH carefully to prevent burning!! Arrange apple slices on a serving platter. Place the caramel mixture in a fondue pot or Little Dipper warmer. Serve with bowls of the pecans, coconut, and chocolate sprinkles. Encourage your guests to put toppings on their plates, dip a slice in the fondue, and press into toppings to adhere.

"Kindness is Christianity with its working clothes on."

Have FUN in the SUN today!!

Love,

MM

Cherry Tomato Tart

From The Pioneer Woman (one of my culinary heroes) - "A ridiculously delicious - and simple - way to celebrate cherry tomatoes."
(serves 8)

4 T. butter
2 whole large sweet* onions (I would use Walla Wallas) halved and sliced thin
Kosher* salt and freshly* ground pepper, to taste
2 whole store bought pie crusts (not frozen*) or one good sized homemade crust
1&1/2 cups grated Fontina or Monterey Jack cheese
1/4 cup freshly* grated Parmesan
1/4 cup grated Gruyere or Swiss
3 cups whole cherry tomatoes (yellow or red), washed and dried (use more, if needed)
1 egg
1/4 cup 2%* milk
16 fresh basil leaves or more, if needed, chiffonaded (rolled up and thinly sliced to make ribbons*)

Heat a large skillet over med.-low heat. Add the butter, onions, S&P, and cook for 20-25 mins., stirring occasionally, until the onions are soft and deep golden brown (caramelized*). Set aside.
Preheat the oven to 450. "Smush" both pie crusts into a ball, knead around a bit to combine them, then roll it out into one large, oblong* crust. Lay onto a shallow quarter sheet pan, a tart pan, or cut in half and use 2 standard pie pans. Sprinkle on the cheeses in a single layer, spread on the onions, then sprinkle the tomatoes over the cheese. Mix together the egg and milk in a small bowl, and brush it all over the crust and around the edge of the tart. Bake the tart for 15-18 mins., watching carefully to make sure the crust doesn't burn. (The tomatoes should be starting to burst apart, with some dark/roasted areas on the skin, and the crust should be deep golden brown.) If the crust is getting brown too fast, reduce the heat to 425. Remove the tart from the oven and allow it to sit for 5 mins. You will notice liquid from the tomatoes on the surface. This will be absorbed. Sprinkle the basil chiffonades all over the top. Cut into squares and serve with a smile*.

"Live the life that God has chosen for you, but pursue the future. Stretch!!"

Have FUN today!!

Love,

MM

Crab Eggs Benedict

Oooooo La La!!
(6 servings)

6 large egg yolks
1/4 cup freshly squeezed* lemon juice
2 T. Dijon mustard
1&1/2 cups melted unsalted butter
1/2 t. Kosher* salt
1/8 t. freshly ground white* pepper
1/8 t. (or less*) cayenne pepper
6 sour dough* English muffins
3 cups Dungeness crab, pick over and at room temp.
12 large eggs

To make the hollandaise sauce: In the bottom of a double boiler or in a med. saucepan, bring 1" water to a simmer over high heat and adjust heat to main simmer. Put egg yolks, lemon juice, and mustard in the top of the double boiler or in a round-bottomed med. bowl and set over simmering water. Whisk yolk mixture to blend. Whisking constantly, add butter in a slow, steady stream to yolk mixture (it should take about 90 secs.). Cook sauce, whisking until til reaches 140, then adjust heat to maintain temp. (remove from simmering water if necessary). Add S&P, and cayenne and continue whisking until thick, about 3 mins. (see, you have already done your workout for the day - wha wha wha*). Adjust seasonings to taste. Remove from stove and set aside.

Preheat oven to 450. Split Eng. muffins and arrange on a baking sheet in a single layer. Bake until toasted, about 5 mins. Put muffin halves on each plate and top with crab, dividing evenly.

To poach the eggs: Bring 1" water to a boil in a 12" wide pan. Lower heat so that small bubbles form on bottom of pan and break to the surface only occasionally. Crack eggs into water, 1 at a time, holding shells close to the water's surface and letting eggs slide out gently. Poach eggs, in 2 batches to keep them from crowding, 3-4 mins. for soft-cooked. Lift eggs out with a slotted spoon, pat dry with a paper towel, and place 1 egg on each crab-topped muffin half. Top each egg with 2-3 T. reserved hollandaise sauce, and serve hot.

Don't ease up, but pursue joy!! And, have FUN doing it.

Love,

MM