Here's a spinach salad with a zingy dressing that is also good with rotisserie chicken or strawberries. And, you can wrap it in a tortilla if you are on the go!!
(4 servings)
2 T. red wine vinegar
1 T. jalapeno pepper jelly
2 t. Dijon mustard
1/3 cup EVOO
6 cups fresh baby spinach (about 6 oz.), stems removed*
8 oz. thinly sliced deli smoked turkey, cut into strips
1 cup crumbled goat or feta cheese
1 cup fresh raspberries
1/4 cup loosely packed basil leaves, thinly sliced into ribbons* (chiffonade)
In a small bowl, whisk red wine vinegar, pepper jelly, and Dijon until blended. Gradually whisk in oil until well mixed. Divide spinach among four plates; top with remaining ingredients. Serve with dressing on the side.
"Arise, shine; for your light has come!"
Get outside and enjoy the warmth of the sun on your face today (slathered with SPF, of course)!!
Love,
MM
Saturday, February 28, 2015
Friday, February 27, 2015
Garlic-Pork Soft Shell Tacos
These Asian inspire tacos are on the table in a flash and will delight!!
(serves 4)
1 T. canola oil (or non-flavored oil of your choice*)
1 lb. thin boneless pork loin chops (1/2" thick), cut into strips
1/2 cup reduced-sodium teriyaki sauce
3 garlic cloves, minced
1 t. onion powder
4 flour tortillas (8")
2 cups shredded romaine
1 can (11 oz.) Mandarin oranges, drained
1/2 cup French fried onions
In a large skillet, heat oil over med. heat. Add pork; cook and stir 4-5 mins. or until no longer pink. Add teriyaki sauce, garlic, and onion powder; cook 3 mins. longer, stirring occasionally. Using tongs, place about 2/3 cup pork mixture down center of each tortilla. Top with romaine, oranges, and onions. Fold bottom of tortilla over filling; fold both sides to close. Serve immediately. If desired, serve with remaining pan sauce.
"We all take different paths in life, but no matter where we go, we take a little of each other with us."
Have FUN and Happy Friday!!!!!
Love,
MM
(serves 4)
1 T. canola oil (or non-flavored oil of your choice*)
1 lb. thin boneless pork loin chops (1/2" thick), cut into strips
1/2 cup reduced-sodium teriyaki sauce
3 garlic cloves, minced
1 t. onion powder
4 flour tortillas (8")
2 cups shredded romaine
1 can (11 oz.) Mandarin oranges, drained
1/2 cup French fried onions
In a large skillet, heat oil over med. heat. Add pork; cook and stir 4-5 mins. or until no longer pink. Add teriyaki sauce, garlic, and onion powder; cook 3 mins. longer, stirring occasionally. Using tongs, place about 2/3 cup pork mixture down center of each tortilla. Top with romaine, oranges, and onions. Fold bottom of tortilla over filling; fold both sides to close. Serve immediately. If desired, serve with remaining pan sauce.
"We all take different paths in life, but no matter where we go, we take a little of each other with us."
Have FUN and Happy Friday!!!!!
Love,
MM
Thursday, February 26, 2015
Mushroom-Avocado Eggs on Toast
"Mushrooms and avocado seem like an unlikely pair, but turns out they taste amazing together with scrambled eggs and Brie on toast = one heck of a breakfast!!"
(makes 6 servings)
8 eggs
2 T. 2% milk
1 t. lemon-pepper seasoning
1/2 t. dried basil
2 T. Kerrygold* butter, divided
1 T. minced fresh chives
1 T. EVOO
1/2 lb. sliced fresh crimini* mushrooms
6 slices French bread (1" thick), toasted
3 oz. Brie cheese, cut into 6 slices
1 med. ripe avocado, peeled and thinly sliced
Preheat oven to 350. Whisk eggs, milk, lemon pepper, and basil until blended. In a nonstick skillet, heat 1 T. butter over med. heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Gently stir in the chives. Meanwhile, in another skillet, beat oil and remaining butter over med.-high heat. Add sliced mushrooms; cook and stir 6-8 mins. or until tender. Place toasted French bread on an ungreased baking sheet; top with mushrooms, eggs, and Brie. Bake 8-10 mins. or until cheese is melted. Just before serving, top with avocado slices.
"Help us to see - and fix - the 'messes' we make for others."
And, make sure you laugh out loud today!!
Love,
MM
(makes 6 servings)
8 eggs
2 T. 2% milk
1 t. lemon-pepper seasoning
1/2 t. dried basil
2 T. Kerrygold* butter, divided
1 T. minced fresh chives
1 T. EVOO
1/2 lb. sliced fresh crimini* mushrooms
6 slices French bread (1" thick), toasted
3 oz. Brie cheese, cut into 6 slices
1 med. ripe avocado, peeled and thinly sliced
Preheat oven to 350. Whisk eggs, milk, lemon pepper, and basil until blended. In a nonstick skillet, heat 1 T. butter over med. heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Gently stir in the chives. Meanwhile, in another skillet, beat oil and remaining butter over med.-high heat. Add sliced mushrooms; cook and stir 6-8 mins. or until tender. Place toasted French bread on an ungreased baking sheet; top with mushrooms, eggs, and Brie. Bake 8-10 mins. or until cheese is melted. Just before serving, top with avocado slices.
"Help us to see - and fix - the 'messes' we make for others."
And, make sure you laugh out loud today!!
Love,
MM
Wednesday, February 25, 2015
Seared Salmon with Pesto Fettuccine
The brightness of the basil pesto is a nice match for the buttery flavor of the salmon in this offering (and it is REALLY easy to prepare!!).
(serves 4)
8 oz. whole-wheat fettuccine
2/3 cup pesto, bring t room temp.*
1&1/4 lbs. wild caught salmon, skinned and cut into 4 portions
1/4 t. coarse kosher* salt
1/4 t. freshly* ground pepper
1 T. EVOO
Lemon wedges
Bring a large pot of salted water to a boil. Add fettuccine and cook until just tender, about 9 mins. Drain and transfer to a large bowl. Toss with pesto. Meanwhile, season salmon with S&P. Heat oil in a large cast-iron or non-stick skillet over med.-high heat. Add salmon and cook, turning once, until just opaque in the middle, 2-4 mins. per side. Serve with the fettuccine, and garnish the plates with a lemon wedge. A nice warm crusty loaf of bread would be delightful to accompany along with a wedge salad.
"Wisdom is seeing things from God's perspective."
Have FUN out there today!!
Love,
MM
(serves 4)
8 oz. whole-wheat fettuccine
2/3 cup pesto, bring t room temp.*
1&1/4 lbs. wild caught salmon, skinned and cut into 4 portions
1/4 t. coarse kosher* salt
1/4 t. freshly* ground pepper
1 T. EVOO
Lemon wedges
Bring a large pot of salted water to a boil. Add fettuccine and cook until just tender, about 9 mins. Drain and transfer to a large bowl. Toss with pesto. Meanwhile, season salmon with S&P. Heat oil in a large cast-iron or non-stick skillet over med.-high heat. Add salmon and cook, turning once, until just opaque in the middle, 2-4 mins. per side. Serve with the fettuccine, and garnish the plates with a lemon wedge. A nice warm crusty loaf of bread would be delightful to accompany along with a wedge salad.
"Wisdom is seeing things from God's perspective."
Have FUN out there today!!
Love,
MM
Tuesday, February 24, 2015
Herb and Garlic Turkey Burgers
Bet you've never tasted bold and juicy turkey burgers like these!!
(serves 4)
1 lb. ground turkey
1 carton (14.5 oz.) Campbell's Creamy Herb and Garlic with Chicken Stock Soup
1 T. veg. oil
4 slices aged* Swiss cheese
4 slices uncured* smoked bacon (with no nitrates or 'trites*), cut in half and cooked
4 onion* sandwich buns, split
Mix the turkey and 1/4 cup soup in a large bowl and gently mix. Shape firmly into 4 burgers. Heat oil in a 10" skillet over med.-high heat. Add the burgers and cook for 10 mins. or until well browned on both sides. Pour off any fat. Add the remaining soup to the skillet and heat to a boil. Reduce the heat to low. Cover and cook until the burgers are cooked through. Top the burgers with the cheese and cook until cheese is melted. Top each burger with about 1 T. soup and 2 pieces of bacon. Serve the burgers on the buns with the remaining soup on the side for dipping.
"You can have results or excuses. Not both."
Have FUN out there today, and accomplish everything on your list!!
Love,
MM
(serves 4)
1 lb. ground turkey
1 carton (14.5 oz.) Campbell's Creamy Herb and Garlic with Chicken Stock Soup
1 T. veg. oil
4 slices aged* Swiss cheese
4 slices uncured* smoked bacon (with no nitrates or 'trites*), cut in half and cooked
4 onion* sandwich buns, split
Mix the turkey and 1/4 cup soup in a large bowl and gently mix. Shape firmly into 4 burgers. Heat oil in a 10" skillet over med.-high heat. Add the burgers and cook for 10 mins. or until well browned on both sides. Pour off any fat. Add the remaining soup to the skillet and heat to a boil. Reduce the heat to low. Cover and cook until the burgers are cooked through. Top the burgers with the cheese and cook until cheese is melted. Top each burger with about 1 T. soup and 2 pieces of bacon. Serve the burgers on the buns with the remaining soup on the side for dipping.
"You can have results or excuses. Not both."
Have FUN out there today, and accomplish everything on your list!!
Love,
MM
Monday, February 23, 2015
Salted Butterscotch Banana Bread Pudding!!
"Imagine the best of bread pudding combined with the best of Bananas Foster!" This one is for YOU, Linda.
(serves 6-8)
Bread Pudding:
Nonstick cooking spray
7 cups chopped potato bread
2/3 cup chopped macadamia nuts
1/2 cup shredded coconut, toasted*
1/2 cup butterscotch chops
4 eggs
1 (12 oz.) can evaporated milk
1 (14 oz.) can sweetened condensed milk
2 T. light brown sugar
1 t. vanilla extract
1/4 t. ground nutmeg
1/4 t. ground cinnamon
1/4 t. sea* salt
2 T. Kerrygold* butter, cut into small pieces
Salted Butterscotch Sauce:
1/2 cup. Kerrygold* butter
1/2 cup light brown sugar
1/4 cup light corn syrup
2 cups heavy cream
1/4 t. coarse* kosher salt
Caramelized Bananas:
3 T. Kerrygold* butter, divided (as needed)
3 T. light brown sugar, divided (as needed)
4 bananas (not too ripe), peeled, sliced
Vanilla bean* ice cream, if desired
To make the bread pudding: Preheat oven to 350. Spray a 13x9" pan with cooking spray. Set aside. In a large bowl, toss together bread, nuts, coconut, and butterscotch chips. Spread on pan. In a medium bowl, whisk together eggs, evap. milk, condensed milk, light brown sugar, vanilla, nutmeg, cinnamon, and salt. Pour over bread mixture in baking dish, making sure bread is completely soaked in egg mixture. Cover, let sit 30 mins. Dot with the small pieces of butter. Bake, uncovered, 45-55 mins. or until top is crispy and golden brown.
To make butterscotch sauce: In a med. saucepan, over med heat, melt butter. Stir in light brown sugar and corn syrup. Bring to a simmer. Cook, stirring, until thick, syrupy, and golden in color, about 10 mins. Remove from heat; stir in cream and kosher salt. Cover to keep warm.
To make caramelized bananas: In a large nonstick skillet, over med.-high heat, melt 2 T. butter and 2 T. light brown sugar. Once butter-sugar mixture becomes bubbly, add bananas. Cook, flipping once, about 2-3 mins. per side, or until caramelized on both sides. Remove to a plate.(May need to work in batches to avoid overcrowding bananas. If so, add 1 T. butter and 1 T. light brown sugar to skillet before adding second batch of bananas).
To serve: Top bread pudding with bananas and spoon butterscotch sauce over top. Serve immediately with ice cream, if desired.
"You Must Have Passion!"
Have FUN today (I will - I am sitting in the sun reading food mags.)
Love,
MM
(serves 6-8)
Bread Pudding:
Nonstick cooking spray
7 cups chopped potato bread
2/3 cup chopped macadamia nuts
1/2 cup shredded coconut, toasted*
1/2 cup butterscotch chops
4 eggs
1 (12 oz.) can evaporated milk
1 (14 oz.) can sweetened condensed milk
2 T. light brown sugar
1 t. vanilla extract
1/4 t. ground nutmeg
1/4 t. ground cinnamon
1/4 t. sea* salt
2 T. Kerrygold* butter, cut into small pieces
Salted Butterscotch Sauce:
1/2 cup. Kerrygold* butter
1/2 cup light brown sugar
1/4 cup light corn syrup
2 cups heavy cream
1/4 t. coarse* kosher salt
Caramelized Bananas:
3 T. Kerrygold* butter, divided (as needed)
3 T. light brown sugar, divided (as needed)
4 bananas (not too ripe), peeled, sliced
Vanilla bean* ice cream, if desired
To make the bread pudding: Preheat oven to 350. Spray a 13x9" pan with cooking spray. Set aside. In a large bowl, toss together bread, nuts, coconut, and butterscotch chips. Spread on pan. In a medium bowl, whisk together eggs, evap. milk, condensed milk, light brown sugar, vanilla, nutmeg, cinnamon, and salt. Pour over bread mixture in baking dish, making sure bread is completely soaked in egg mixture. Cover, let sit 30 mins. Dot with the small pieces of butter. Bake, uncovered, 45-55 mins. or until top is crispy and golden brown.
To make butterscotch sauce: In a med. saucepan, over med heat, melt butter. Stir in light brown sugar and corn syrup. Bring to a simmer. Cook, stirring, until thick, syrupy, and golden in color, about 10 mins. Remove from heat; stir in cream and kosher salt. Cover to keep warm.
To make caramelized bananas: In a large nonstick skillet, over med.-high heat, melt 2 T. butter and 2 T. light brown sugar. Once butter-sugar mixture becomes bubbly, add bananas. Cook, flipping once, about 2-3 mins. per side, or until caramelized on both sides. Remove to a plate.(May need to work in batches to avoid overcrowding bananas. If so, add 1 T. butter and 1 T. light brown sugar to skillet before adding second batch of bananas).
To serve: Top bread pudding with bananas and spoon butterscotch sauce over top. Serve immediately with ice cream, if desired.
"You Must Have Passion!"
Have FUN today (I will - I am sitting in the sun reading food mags.)
Love,
MM
Sunday, February 22, 2015
Steak with Cheddar Roasted Cabbage
I DO LOVE CABBAGE, and roasting it with red onion, and topping it with melted cheese sounds like a divine side for a juicy steak!!
(serves 4)
2 med. red. onions, cut into 8 wedges each
1/2 med. cabbage, cored and sliced 1/2" thick
3 T. EVOO, divided
1 t. dried thyme or use fresh*
3/4 t. kosher* slat, divided
3/4 t. freshly* ground pepper, divided
1&1/2 lbs. boneless strip steak (about 1" thick), trimmed
1/2 cup shredded sharp Cheddar, Gruyere, or Fontina cheese
Preheat oven to 450. Combine onions, cabbage, 2 T. oil, thyme, and 1/2 t. each S&P in a large bowl. Transfer to a large rimmed baking sheet. Roast, stirring twice, until the veggies are tender, 25-30 mins. About 10 min. before the veggies are done, pat steak dry and cut into 4 equal portions. Sprinkle with remaining S&P. Heat the remaining oil in a large skillet over med.-high heat until very hot, but not smoking. Add the steak and cook until browned on the bottom, 2-4 mins. Turn over, reduce heat to med.-low and cook to desired doneness, 3-5 min. for med.-rare. (or grill them on the barbi*). Transfer to a plate and loosely cover with foil. Push the veggies into 4 mounds. Sprinkle 2 T. cheese on each and return to the oven until melted, about 2 mins. Serve with the steaks.
"Forgive others not because they deserve forgiveness but because you deserve peace."
"Praise the Lord, oh my soul, worship His Holy name" today (and every day!!)
Love,
MM
(serves 4)
2 med. red. onions, cut into 8 wedges each
1/2 med. cabbage, cored and sliced 1/2" thick
3 T. EVOO, divided
1 t. dried thyme or use fresh*
3/4 t. kosher* slat, divided
3/4 t. freshly* ground pepper, divided
1&1/2 lbs. boneless strip steak (about 1" thick), trimmed
1/2 cup shredded sharp Cheddar, Gruyere, or Fontina cheese
Preheat oven to 450. Combine onions, cabbage, 2 T. oil, thyme, and 1/2 t. each S&P in a large bowl. Transfer to a large rimmed baking sheet. Roast, stirring twice, until the veggies are tender, 25-30 mins. About 10 min. before the veggies are done, pat steak dry and cut into 4 equal portions. Sprinkle with remaining S&P. Heat the remaining oil in a large skillet over med.-high heat until very hot, but not smoking. Add the steak and cook until browned on the bottom, 2-4 mins. Turn over, reduce heat to med.-low and cook to desired doneness, 3-5 min. for med.-rare. (or grill them on the barbi*). Transfer to a plate and loosely cover with foil. Push the veggies into 4 mounds. Sprinkle 2 T. cheese on each and return to the oven until melted, about 2 mins. Serve with the steaks.
"Forgive others not because they deserve forgiveness but because you deserve peace."
"Praise the Lord, oh my soul, worship His Holy name" today (and every day!!)
Love,
MM
Subscribe to:
Posts (Atom)