Bonus appetizer suggestion!
(makes 64)
2 lbs. cherry or grape tomatoes
6 T. EVOO
1 T. sherry vinegar or white balsamic
1/2 t. garam masala
Kosher* salt and freshly* ground pepper, to taste
4 green onions, finely chopped (1/4 cup)
Bring a large pot of water to a boil, and prepare a large bowl of ice water. Use knife to score small X on each cherry tomato. Drop tomatoes in boiling water for 10-15 seconds.(15-20 secs, if using grape tomatoes), then transfer to ice water with a slotted spoon to stop cooking. Drain all cooked and cooled tomatoes. Whisk together oil, vinegar, and garam masala in a med. bowl. Season with S&P. Remove tomato peels with fingers over vinaigrette bowl to catch dripping juices (discard peels), and place peeled toms. in bowl. Add green onions, toss gently to coat, and let stand 30 mins. for flavors to develop. Serve with toothpicks.
Jump for joy today!!
Love,
MM
Tuesday, October 28, 2014
Simple Spanakopita Triangles
These EASY Greek-style nibbles taste great served warm or a room temp., and would be wonderful with a side of Tzatziki sauce.
(makes 32 triangles)
6 T. EVOO, divided
1 large sweet* onion, finely chopped (2 cups)
2 10 oz. pkg. frozen spinach, squeezed dry and chopped
8 oz. crumbled feta cheese
16 frozen phyllo sheets, thawed
Cooking spray
Heat 1 T. oil in a large skillet over med.-high heat. Add onion, and sauté 5-7 mins., or until beginning to brown. Add spinach, and cook 3 mins. more or until mostly dry. Transfer to a bowl to cool. Stir feta into cooled spinach mixture. Preheat oven to 350. Coat two baking sheets with cooking spray. Place 1 phyllo sheet on work surface with short side nearest you. Brush phyllo sheet with oil. Set second sheet on top, and brush with oil. Cut the stack into 4 long strips. Spoon 1&1/2 T. spinach mixture on short end of each strip. Fold end of strip over filling to make a triangle. Fold pointed end up to seal triangle. Continue folding pointed ends up and over phyllo strip until you have filled triangles. Transfer to prepared baking sheet. Repeat with remaining phyllo, oil, and filling. Bake 15-20 mins. or until golden brown. Cool 10 mins. before serving.
"Take time to do what makes your soul happy."
And, have FUN doing it!!
Love,
MM
(makes 32 triangles)
6 T. EVOO, divided
1 large sweet* onion, finely chopped (2 cups)
2 10 oz. pkg. frozen spinach, squeezed dry and chopped
8 oz. crumbled feta cheese
16 frozen phyllo sheets, thawed
Cooking spray
Heat 1 T. oil in a large skillet over med.-high heat. Add onion, and sauté 5-7 mins., or until beginning to brown. Add spinach, and cook 3 mins. more or until mostly dry. Transfer to a bowl to cool. Stir feta into cooled spinach mixture. Preheat oven to 350. Coat two baking sheets with cooking spray. Place 1 phyllo sheet on work surface with short side nearest you. Brush phyllo sheet with oil. Set second sheet on top, and brush with oil. Cut the stack into 4 long strips. Spoon 1&1/2 T. spinach mixture on short end of each strip. Fold end of strip over filling to make a triangle. Fold pointed end up to seal triangle. Continue folding pointed ends up and over phyllo strip until you have filled triangles. Transfer to prepared baking sheet. Repeat with remaining phyllo, oil, and filling. Bake 15-20 mins. or until golden brown. Cool 10 mins. before serving.
"Take time to do what makes your soul happy."
And, have FUN doing it!!
Love,
MM
Monday, October 27, 2014
Twice-Baked Sweet Potatoes with Bacon and Goat Cheese
This is a decadent yet savory way to serve sweet potatoes, and easily made veg. w/o the bacon.
(makes 16 servings)
4 large (about 3 lbs. total) orange-fleshed sweet potatoes, scrubbed and halved lengthwise
2 T. EVOO
8 oz. bacon (I only use Hempler's - uncured and all natural), cut into 1" pieces
5.5 oz. fresh goat cheese, divided
2 T. half and half*
1/2 t. each kosher salt and freshly* ground pepper
3 T. maple syrup, divided
1 T. chopped fresh* chives
Preheat oven to 350. Prick cut side of potatoes with a fork in a few places. Rub potatoes all over with oil and put on a baking sheet, cut side down. Roast potatoes until tender when pierced with a fork, about 45 mins. Let cool until you can handle them easily, about 15 mins. (keep oven on). Meanwhile, cook bacon in a large frying pan over med.-high heat, stirring often, until very crisp, 5-8 mins. depending on thickness of bacon. Drain on a paper towel. Roughly chop half the bacon. Scoop sweet potato flesh out of skins and into a bowl (reserve skins). Smash flesh with a fork until smooth. Add chopped bacon, half the goat cheese, milk, S&P. and 1 T. maple syrup, and stir just until blended. Spoon into reserve sweet potato skins, dividing evenly and using all of it. Bake until potatoes are warm in the center 15-20 mins. Sprinkle tops with unchopped bacon, crumbles of remaining goat cheese, drizzles of remaining maple syrup, and sprinkle with chives to serve.
"Perhaps they are not stars in the sky but rather openings where our loved ones shine down to let us know they are happy." ~ Charlie Brown
Have FUN today!!
Love,
MM
(makes 16 servings)
4 large (about 3 lbs. total) orange-fleshed sweet potatoes, scrubbed and halved lengthwise
2 T. EVOO
8 oz. bacon (I only use Hempler's - uncured and all natural), cut into 1" pieces
5.5 oz. fresh goat cheese, divided
2 T. half and half*
1/2 t. each kosher salt and freshly* ground pepper
3 T. maple syrup, divided
1 T. chopped fresh* chives
Preheat oven to 350. Prick cut side of potatoes with a fork in a few places. Rub potatoes all over with oil and put on a baking sheet, cut side down. Roast potatoes until tender when pierced with a fork, about 45 mins. Let cool until you can handle them easily, about 15 mins. (keep oven on). Meanwhile, cook bacon in a large frying pan over med.-high heat, stirring often, until very crisp, 5-8 mins. depending on thickness of bacon. Drain on a paper towel. Roughly chop half the bacon. Scoop sweet potato flesh out of skins and into a bowl (reserve skins). Smash flesh with a fork until smooth. Add chopped bacon, half the goat cheese, milk, S&P. and 1 T. maple syrup, and stir just until blended. Spoon into reserve sweet potato skins, dividing evenly and using all of it. Bake until potatoes are warm in the center 15-20 mins. Sprinkle tops with unchopped bacon, crumbles of remaining goat cheese, drizzles of remaining maple syrup, and sprinkle with chives to serve.
"Perhaps they are not stars in the sky but rather openings where our loved ones shine down to let us know they are happy." ~ Charlie Brown
Have FUN today!!
Love,
MM
Sunday, October 26, 2014
Zucchini Ribbon Salad
This is a really PRETTY one!!
(serves 4)
1 lb. small (4 oz. each) yellow and green zucchini
2/3 cup raw almonds
1/3 cup EVOO
1 t. grated lemon zest
2 oz. dry Jack cheese, grated
1/2 t. kosher* salt
Freshly ground pepper, to taste
12 mint leaves (I would use lemon mint*)
Basic oil/vinegar/Dijon mustard vinaigrette*
Wash, top, and shave zucchini into ribbons using a veggie peeler. Heat oven to 350. Bake the almonds for 8 mins. or until golden brown. Remove, let cool, the crush them gently. In a large bowl, combine all the ingredients, and toss gently with vinaigrette, and serve on a platter.
"Ego says, 'Once everything falls into place, I'll find Peace'. Spirit says, 'Find your Peace and then everything will fall into place' ".
Love,
MM
(serves 4)
1 lb. small (4 oz. each) yellow and green zucchini
2/3 cup raw almonds
1/3 cup EVOO
1 t. grated lemon zest
2 oz. dry Jack cheese, grated
1/2 t. kosher* salt
Freshly ground pepper, to taste
12 mint leaves (I would use lemon mint*)
Basic oil/vinegar/Dijon mustard vinaigrette*
Wash, top, and shave zucchini into ribbons using a veggie peeler. Heat oven to 350. Bake the almonds for 8 mins. or until golden brown. Remove, let cool, the crush them gently. In a large bowl, combine all the ingredients, and toss gently with vinaigrette, and serve on a platter.
"Ego says, 'Once everything falls into place, I'll find Peace'. Spirit says, 'Find your Peace and then everything will fall into place' ".
Love,
MM
Saturday, October 25, 2014
Spinach-Artichoke Mini Lasagnas
WAY cute and your guests will gobble 'em up!!
(makes 72 - can be frozen)
1 16 oz. frozen chopped spinach, thawed and drained
1 15 oz. can water-packed artichoke hearts, drained and chopped
1 16 oz. container ricotta
12 oz. shredded mozzarella cheese, divided
1/2 cup grated Parmesan
1 large egg, lightly beaten
3 T. Amore Herb paste, divided
1/4 cup red wine
1 25 oz. jar spaghetti sauce (your choice)
72 refrigerated or thawed frozen dumpling or wonton wrappers
Cooking spray
Stir together spinach, artichoke hearts, ricotta, 2 cups mozz., Parmesan, egg, and 2 t. herb paste in a large bowl. Set aside. Bring wine to a boil in a small saucepan over med.-high heat. Boil until reduced by half. Stir in remaining 1 T. herb paste, then spaghetti sauce, and bring to just a simmer. Remove from heat. Preheat oven to 375, and coat two 12 cup muffin pans with cooking spray. Press 1 dumpling wrapper into bottom of each muffin cup. Spoon 2 T. cheese mixture into dumpling wrapper. Top with 1&1/2 T. sauce over top. Sprinkle lasagnas with remaining 1 cup mozz. Bake 10-12 mins. or until cheese on top is melted and bubbling. Cool 5 mins. before unmolding and serving.
"Do what you feel in your heart to be right, for you will be criticized anyway." ~ Eleanor Roosevelt
Have FUN today!!
Love,
MM
(makes 72 - can be frozen)
1 16 oz. frozen chopped spinach, thawed and drained
1 15 oz. can water-packed artichoke hearts, drained and chopped
1 16 oz. container ricotta
12 oz. shredded mozzarella cheese, divided
1/2 cup grated Parmesan
1 large egg, lightly beaten
3 T. Amore Herb paste, divided
1/4 cup red wine
1 25 oz. jar spaghetti sauce (your choice)
72 refrigerated or thawed frozen dumpling or wonton wrappers
Cooking spray
Stir together spinach, artichoke hearts, ricotta, 2 cups mozz., Parmesan, egg, and 2 t. herb paste in a large bowl. Set aside. Bring wine to a boil in a small saucepan over med.-high heat. Boil until reduced by half. Stir in remaining 1 T. herb paste, then spaghetti sauce, and bring to just a simmer. Remove from heat. Preheat oven to 375, and coat two 12 cup muffin pans with cooking spray. Press 1 dumpling wrapper into bottom of each muffin cup. Spoon 2 T. cheese mixture into dumpling wrapper. Top with 1&1/2 T. sauce over top. Sprinkle lasagnas with remaining 1 cup mozz. Bake 10-12 mins. or until cheese on top is melted and bubbling. Cool 5 mins. before unmolding and serving.
"Do what you feel in your heart to be right, for you will be criticized anyway." ~ Eleanor Roosevelt
Have FUN today!!
Love,
MM
Friday, October 24, 2014
Baked Denver Omelet
Quick, easy, and you can even do this in individual ramekins for a brunch.
2 T. butter
1 large sweet* onion, chopped
1/2 red* bell pepper (or any color you like*), chopped
1 cup chopped cooked Black Forest* ham
1/2 cup crimini* mushrooms*, sliced
8 eggs
1/4 cup 2%* milk
1/2 cup shredded sharp* cheddar cheese or gruyere*
1/4 t. Kosher* salt
1/4 t. freshly ground pepper
Preheat oven to 400. Grease a 10" round baking pan, pie plate, or ramekins. Melt butter in a large skillet over med. heat; cook onion and bell pepper until softened, about 5 mins. Stir in ham and cook until heated through, about 5 mins. Let cool 5 mins. Beat eggs with milk in a large bowl, Stir in ham mixture, cheese, and S&P to taste. Pour into prepared baking dish and bake until eggs are lightly browned and puffy, about 25 mins. Serve with buttered croissants and fresh fruit balls.
"We can own up to our wrongs, because we can't hide them from God anyway."
Have FUN - and Happy Friday!!!
Love,
MM
2 T. butter
1 large sweet* onion, chopped
1/2 red* bell pepper (or any color you like*), chopped
1 cup chopped cooked Black Forest* ham
1/2 cup crimini* mushrooms*, sliced
8 eggs
1/4 cup 2%* milk
1/2 cup shredded sharp* cheddar cheese or gruyere*
1/4 t. Kosher* salt
1/4 t. freshly ground pepper
Preheat oven to 400. Grease a 10" round baking pan, pie plate, or ramekins. Melt butter in a large skillet over med. heat; cook onion and bell pepper until softened, about 5 mins. Stir in ham and cook until heated through, about 5 mins. Let cool 5 mins. Beat eggs with milk in a large bowl, Stir in ham mixture, cheese, and S&P to taste. Pour into prepared baking dish and bake until eggs are lightly browned and puffy, about 25 mins. Serve with buttered croissants and fresh fruit balls.
"We can own up to our wrongs, because we can't hide them from God anyway."
Have FUN - and Happy Friday!!!
Love,
MM
Thursday, October 23, 2014
Chicken Breasts in Caper-Cream Sauce
Even PICKY eaters will love this one!!
(serves 4)
4 (6 oz.) boneless, skinless chicken breasts (or chicken tenders*), rinsed* and patted dry
1 t. lemon pepper
1 t. coarse* kosher salt
1 t. dried dill weed
1 t. Johnny's Garlic Seasoning* or garlic powder
1/4 cup white wine*
3 T. butter
1/2 cup whipping cream
2 T. capers, drained and rinsed
Sprinkle chicken with lemon pepper, salt, dill, and Johnny's. Melt butter in a large skillet over med. heat. Put chicken in the skillet and brown, turning frequently, until golden on both sides about 5 mins. If the butter begins to brown, reduce heat. Continue to cook, turning once, until cooked through, 5-7 mins. Transfer chicken to serving platter, and cover with foil. Deglaze the skillet with wine, scraping up the browned bits. Increase the heat to med. high. Add whipping cream and simmer, whisking constantly, until reduced to sauce consistency, about 3 mins. Remove from heat, stir in capers, and pour over chicken. If you like more sauce, double the sauce ingredients. If you don't have whipping cream, mix 3 T. softened butter with 6 T. milk.
"Let your dreams be bigger than your fears, and your actions louder than your words."
Love,
MM
(serves 4)
4 (6 oz.) boneless, skinless chicken breasts (or chicken tenders*), rinsed* and patted dry
1 t. lemon pepper
1 t. coarse* kosher salt
1 t. dried dill weed
1 t. Johnny's Garlic Seasoning* or garlic powder
1/4 cup white wine*
3 T. butter
1/2 cup whipping cream
2 T. capers, drained and rinsed
Sprinkle chicken with lemon pepper, salt, dill, and Johnny's. Melt butter in a large skillet over med. heat. Put chicken in the skillet and brown, turning frequently, until golden on both sides about 5 mins. If the butter begins to brown, reduce heat. Continue to cook, turning once, until cooked through, 5-7 mins. Transfer chicken to serving platter, and cover with foil. Deglaze the skillet with wine, scraping up the browned bits. Increase the heat to med. high. Add whipping cream and simmer, whisking constantly, until reduced to sauce consistency, about 3 mins. Remove from heat, stir in capers, and pour over chicken. If you like more sauce, double the sauce ingredients. If you don't have whipping cream, mix 3 T. softened butter with 6 T. milk.
"Let your dreams be bigger than your fears, and your actions louder than your words."
Love,
MM
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