"To call this popcorn addictive is an understatement. It hits optimal levels of sweet, salty, and spicy!"
(makes 12 servings)
Nonstick veg. oil spray
8 cups popped plan popcorn (from 1/2 cup kernels)
3/4 cup sugar
1/4 cup water
1/4 cup Frank's Red Hot Original Sauce
3 T. unsalted Kerrygold* butter, cut into pieces
1 t. kosher salt
1/2 t. baking soda
1/4 t. cayenne pepper
Preheat oven to 300. Line a rimmed baking sheet wit parchment paper. Lightly coat parchment and a large bowl with spray; add popcorn to bowl. Set baking sheet aside. Bring sugar and water to a boil in a med. saucepan over med.-high heat, stirring to dissolve sugar. Boil, swirling pan occasionally, until caramel is a deep amber color, 10-12 mins. Remove from heat; stir in hot sauce and butter (mixture will bubble vigorously). Return to a boil and cook another 3 mins. Remove from heat; stir in salt, baking soda, and cayenne Working quickly (and carefully - caramel will be very hot), pour caramel mixture over popcorn and toss to coat. Spread out popcorn on prepared baking sheet and bake, tossing once, until dry, 15-20 mins. Let cool. You can make this 4 hour before THE GAME tomorrow, and store in an airtight container to keep out moisture.
"You don't have to figure out how it's going to happen. It may not work on paper; there may not be a logical solution. In the natural, you don't see a way, but that's not your job. Your job is to believe."
Have FUN today, and Happy Birthday, Peggy Perry!!!!
Love,
MM
Saturday, January 31, 2015
Friday, January 30, 2015
Sweet and Spicy Grilled Cheese Sammies
"This is what your basic childhood fav. wants to be when it grows up. It reminds you why you loved grilled cheese as a kid, but makes you glad you're an adult!"
(serves 4)
2 t. canola oil
1 large red onion, finely diced (about 2 cups)
Kosher* salt and freshly* ground pepper
2 oz. sharp cheddar, thinly sliced
8 slices bread of your choice*
3 oz. pepper Jack cheese, thinly sliced
1 large or med. ripe beefsteak or hothouse tomatoes, sliced
Cooking spray
Heat the oil in a large nonstick skillet over med. heat. Add the onion and cook, stirring, until golden and the edges are browned, 10-12 mins. Season with S&P. Divide the cheddar cheese between 4 slices of the bread. Spread 1 T. of the caramelized onions on top of the cheddar, then top with the pepper Jack. Place 1 large or 2 med. slices of tomato and the other slice of bread on top. Clean and dry the skillet, then coat with cooking spray and heat over med.-high heat until hot. Place one of the sammies in the skillet and weigh down with a heavy skillet or plate. Lower the heat to med.-low and grill until the underside is a deep brown but not burnt and the cheese is partially melted, 5-6 mins. Flip and grill the other side until it's nicely colored, another 4-5 mins. Slice in half and serve hot. Repeat with the other sandwiches.
"There is a lot that is good in your life. Don't take it for granted."
Happy Friday!!!
Love,
MM
(serves 4)
2 t. canola oil
1 large red onion, finely diced (about 2 cups)
Kosher* salt and freshly* ground pepper
2 oz. sharp cheddar, thinly sliced
8 slices bread of your choice*
3 oz. pepper Jack cheese, thinly sliced
1 large or med. ripe beefsteak or hothouse tomatoes, sliced
Cooking spray
Heat the oil in a large nonstick skillet over med. heat. Add the onion and cook, stirring, until golden and the edges are browned, 10-12 mins. Season with S&P. Divide the cheddar cheese between 4 slices of the bread. Spread 1 T. of the caramelized onions on top of the cheddar, then top with the pepper Jack. Place 1 large or 2 med. slices of tomato and the other slice of bread on top. Clean and dry the skillet, then coat with cooking spray and heat over med.-high heat until hot. Place one of the sammies in the skillet and weigh down with a heavy skillet or plate. Lower the heat to med.-low and grill until the underside is a deep brown but not burnt and the cheese is partially melted, 5-6 mins. Flip and grill the other side until it's nicely colored, another 4-5 mins. Slice in half and serve hot. Repeat with the other sandwiches.
"There is a lot that is good in your life. Don't take it for granted."
Happy Friday!!!
Love,
MM
Thursday, January 29, 2015
Panko Crusted Spinach and Artichoke Dip
Perfect for Sunday's crowd of cheering fans, or, matter of fact - ANYTIME!!
(serves 12-18)
1 pkg. frozen chopped spinach
1 can(s) artichoke hearts, drained and chopped
1 can(s) small white beans, drained and rinsed*
2 cloves of garlic, minced
1 cup cream cheese with chives*, room temp.
2 cups asiago cheese, grated
3/4 cup sour cream
1/2 cup mayo. not light*
1 t. lemon rind, grated
1 pinch Kosher* salt and freshly ground* pepper
Cooking spray
3 T. panko bread crumbs
Defrost the spinach and squeeze the water out (use a clean kitchen towel*). Combine the spinach with the grated cheese, artichokes, and beans in a large bowl. Place mixture in a food processor and pulse together until well combined, but don't over mix. Mix with the remaining ingredients down through S&P. Lightly spray a 2 qt. baking dish then fold in the mixture. Top with panko crumbs and bake in a preheated 375 oven uncovered for 25 mins. Serve immediately with pita chips, crackers, or crostini.
Editor's note: to the Southwestern Slaw (yesterday's blog) I added chopped baby bok choy = DELISH!!!!!
"Always Protect your Team. No whining, No complaining, No excuses. Be Early!" ~ Pete Carroll
Have FUN today!!!
Love,
MM
(serves 12-18)
1 pkg. frozen chopped spinach
1 can(s) artichoke hearts, drained and chopped
1 can(s) small white beans, drained and rinsed*
2 cloves of garlic, minced
1 cup cream cheese with chives*, room temp.
2 cups asiago cheese, grated
3/4 cup sour cream
1/2 cup mayo. not light*
1 t. lemon rind, grated
1 pinch Kosher* salt and freshly ground* pepper
Cooking spray
3 T. panko bread crumbs
Defrost the spinach and squeeze the water out (use a clean kitchen towel*). Combine the spinach with the grated cheese, artichokes, and beans in a large bowl. Place mixture in a food processor and pulse together until well combined, but don't over mix. Mix with the remaining ingredients down through S&P. Lightly spray a 2 qt. baking dish then fold in the mixture. Top with panko crumbs and bake in a preheated 375 oven uncovered for 25 mins. Serve immediately with pita chips, crackers, or crostini.
Editor's note: to the Southwestern Slaw (yesterday's blog) I added chopped baby bok choy = DELISH!!!!!
"Always Protect your Team. No whining, No complaining, No excuses. Be Early!" ~ Pete Carroll
Have FUN today!!!
Love,
MM
Wednesday, January 28, 2015
Southwestern Slaw
Man, I LOVE sweet and juicy crunch of jicama!!
(serves 12)
1 med. jicama, peeled and sliced into thin strips (about 3 cups)
1/4 cup red cabbage, cored and thinly sliced (about 5 cups)
1 small red onion, cut in half and thinly sliced into half moons
1/2 cup chopped fresh cilantro leaves
1/4 cup light* mayo.
1/2 cup lowfat buttermilk
1 T. fresh lime juice
Kosher* salt and freshly ground pepper, to taste
In a large serving bowl, toss together the jicama, cabbage, onion, and cilantro. In a small bowl, whisk together the mayo., buttermilk, and lime juice, and season with S&P. Pour the dressing over the veggies and toss to coat. This will keep in the fridge in an airtight container for about 3 days.
Editor's note: I am making this today!!!
"Always believe that something wonderful is about to happen".
Have FUN today!!!!!!
Love,
MM
(serves 12)
1 med. jicama, peeled and sliced into thin strips (about 3 cups)
1/4 cup red cabbage, cored and thinly sliced (about 5 cups)
1 small red onion, cut in half and thinly sliced into half moons
1/2 cup chopped fresh cilantro leaves
1/4 cup light* mayo.
1/2 cup lowfat buttermilk
1 T. fresh lime juice
Kosher* salt and freshly ground pepper, to taste
In a large serving bowl, toss together the jicama, cabbage, onion, and cilantro. In a small bowl, whisk together the mayo., buttermilk, and lime juice, and season with S&P. Pour the dressing over the veggies and toss to coat. This will keep in the fridge in an airtight container for about 3 days.
Editor's note: I am making this today!!!
"Always believe that something wonderful is about to happen".
Have FUN today!!!!!!
Love,
MM
Tuesday, January 27, 2015
Salmon Cakes with Ginger-Sesame Sauce
A modern take on salmon croquettes, and the sauce is also fantastic as a dip for raw veggies - esp. snow peas.
(serves 6)
For the salmon cakes:
6 slices whole-wheat sandwich bread
2 15 oz. cans wild caught* salmon, drained and picked over for skin and bones
2 large eggs, lightly beaten
5 scallions (white and green parts)
1/2 cup canned water chestnuts, drained and finely chopped
1/4 cup finely chopped fresh cilantro
1/2 t. freshly ground black pepper
3 t. EVOO
For the ginger-sesame sauce:
1/2 cup plain nonfat yogurt or 6 T. plain Greek-style nonfat yogurt
2 T. light* mayo.
1&1/2 T. peeled and grated fresh ginger
1 t. toasted sesame oil
1 t. Ponzu Citrus Sauce* or low-sodium soy sauce
To make the salmon cakes: Remove the crust from the bread, tear into pieces, and process in a food processor until you get fine bread crumbs. In a large bowl, flake apart the salmon with a fork. Add the eggs and mix well. Finely chop 4 of the scallions and add to the bowl. Add the water chestnuts, cilantro, pepper, and the bread crumbs, and mix well. Shape into 12 patties. In a large nonstick skillet, heat 1&1/2 t. of the oil over med.- heat. Add 6 patties and cook for 5 mins. on each side. Transfer the cooked patties to a plate, and cover with foil to keep warm. Add the remaining oil to the pan, and cook the rest of the patties. Chop the last scallion. Serve the salmon cakes with the sauce on the side, garnished with the scallion.
To make the sauce: If using regular yogurt, place the yogurt in a strainer lined with a paper towel. Set the strainer over a bowl and let drain and thicken for 30 mins. Place the drained or Greek-style yogurt in a small bowl. Add the rest of the ingredients and whisk until smooth.
"I have learned that I still have a lot to learn."
Have FUN today!!
Love,
MM
(serves 6)
For the salmon cakes:
6 slices whole-wheat sandwich bread
2 15 oz. cans wild caught* salmon, drained and picked over for skin and bones
2 large eggs, lightly beaten
5 scallions (white and green parts)
1/2 cup canned water chestnuts, drained and finely chopped
1/4 cup finely chopped fresh cilantro
1/2 t. freshly ground black pepper
3 t. EVOO
For the ginger-sesame sauce:
1/2 cup plain nonfat yogurt or 6 T. plain Greek-style nonfat yogurt
2 T. light* mayo.
1&1/2 T. peeled and grated fresh ginger
1 t. toasted sesame oil
1 t. Ponzu Citrus Sauce* or low-sodium soy sauce
To make the salmon cakes: Remove the crust from the bread, tear into pieces, and process in a food processor until you get fine bread crumbs. In a large bowl, flake apart the salmon with a fork. Add the eggs and mix well. Finely chop 4 of the scallions and add to the bowl. Add the water chestnuts, cilantro, pepper, and the bread crumbs, and mix well. Shape into 12 patties. In a large nonstick skillet, heat 1&1/2 t. of the oil over med.- heat. Add 6 patties and cook for 5 mins. on each side. Transfer the cooked patties to a plate, and cover with foil to keep warm. Add the remaining oil to the pan, and cook the rest of the patties. Chop the last scallion. Serve the salmon cakes with the sauce on the side, garnished with the scallion.
To make the sauce: If using regular yogurt, place the yogurt in a strainer lined with a paper towel. Set the strainer over a bowl and let drain and thicken for 30 mins. Place the drained or Greek-style yogurt in a small bowl. Add the rest of the ingredients and whisk until smooth.
"I have learned that I still have a lot to learn."
Have FUN today!!
Love,
MM
Monday, January 26, 2015
Crabby Football Cheese Spread
Made into the shape of a football - it'll be a VERY tasty addition to your fare for Sunday!!
(no serving size given, but you can easily double the recipe)
1 pkg (8 oz.) cream cheese with chives*, room temp.
2 cup sharp cheddar, shredded
1 cup provolone, shredded
1/4 cup parmesan, grated
1/2 cup ricotta
1//4 cup sour cream
1 med. sweet* onion, finely chopped
1/2 t. garlic powder (I would use Johnny's Garlic Seasoning*)
1 t. freshly squeezed lemon juice
1 cup canned crabmeat, flaked, and drained (check for shells*)
1 t. prepared horseradish
1/2 cup cocktail sauce
Pretzel sticks and assorted crackers/veggies
In a large mixing bowl, beat cream cheese, ricotta, sour cream, lemon juice, garlic powder, and horseradish till smooth. Add remaining ingredients through cocktail sauce; mix well. Cover and refrigerate overnight. Form in the shape of a football on a serving platter. Place pretzels on top for faces. Serve with crackers, cut veggies, and a big o' smile!!
"Be with those that bring out the best in you not the stress in you!"
Have FUN in the SUN today!!
Love,
MM
(no serving size given, but you can easily double the recipe)
1 pkg (8 oz.) cream cheese with chives*, room temp.
2 cup sharp cheddar, shredded
1 cup provolone, shredded
1/4 cup parmesan, grated
1/2 cup ricotta
1//4 cup sour cream
1 med. sweet* onion, finely chopped
1/2 t. garlic powder (I would use Johnny's Garlic Seasoning*)
1 t. freshly squeezed lemon juice
1 cup canned crabmeat, flaked, and drained (check for shells*)
1 t. prepared horseradish
1/2 cup cocktail sauce
Pretzel sticks and assorted crackers/veggies
In a large mixing bowl, beat cream cheese, ricotta, sour cream, lemon juice, garlic powder, and horseradish till smooth. Add remaining ingredients through cocktail sauce; mix well. Cover and refrigerate overnight. Form in the shape of a football on a serving platter. Place pretzels on top for faces. Serve with crackers, cut veggies, and a big o' smile!!
"Be with those that bring out the best in you not the stress in you!"
Have FUN in the SUN today!!
Love,
MM
Sunday, January 25, 2015
Spinach Salad with Tahini Vinaigrette
This salad's flavors tilt toward the Middle East. Be sure to prep the components in advance it can be thrown together at the last minute, as it wilts quickly.
(serves 6)
3 T. EVOO or toasted sesame oil*
2 T. each freshly* squeezed* lemon juice and tahini (sesame paste)
1 t. Aleppo pepper or 1/4 t. cayenne
About 1 t. kosher salt
1 t. each finely chopped fresh thyme leaves and honey
6 cups packed spinach leaves (from about 10 oz bunch of spinach, rinsed well and stems
removed
2 cups loosely packed wide organic* carrots (from 1-2 large carrots, peeled, then shaved with
a veg. peeler)
3/4 cup radishes, cut into small wedges
2 T. toasted sesame seeds
1&1/2 cups coarsely crushed pita chips
In a large bowl, whisk together oil, lemon juice, tahini, pepper, salt, thyme, and honey until smooth. Add spinach, carrots, radishes, sesame seeds, and pita chips and toss to dress evenly. Season with salt to taste and serve immediately.
"Spending quiet time with God will bring quiet rest."
Love,
MM
(serves 6)
3 T. EVOO or toasted sesame oil*
2 T. each freshly* squeezed* lemon juice and tahini (sesame paste)
1 t. Aleppo pepper or 1/4 t. cayenne
About 1 t. kosher salt
1 t. each finely chopped fresh thyme leaves and honey
6 cups packed spinach leaves (from about 10 oz bunch of spinach, rinsed well and stems
removed
2 cups loosely packed wide organic* carrots (from 1-2 large carrots, peeled, then shaved with
a veg. peeler)
3/4 cup radishes, cut into small wedges
2 T. toasted sesame seeds
1&1/2 cups coarsely crushed pita chips
In a large bowl, whisk together oil, lemon juice, tahini, pepper, salt, thyme, and honey until smooth. Add spinach, carrots, radishes, sesame seeds, and pita chips and toss to dress evenly. Season with salt to taste and serve immediately.
"Spending quiet time with God will bring quiet rest."
Love,
MM
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