Easy Peasy, and you can say good-bye to your corner fish 'n chip shop!!
(serves 8)
2 qts. veg. oil for frying
8 (4 oz.) cod fillets or other flaky white fish
1&1/2 t. kosher* salt
1&1/2 t. freshly* ground black pepper
1 cup flour, plus one more cup
A pinch of dried dill weed*
2 T. Johnny's Garlic Seasoning*, or garlic powder
2 T. smoked* paprika, or use regular paprika
2 egg whites, beaten
1/2 (12 oz.) bottle of beer (do not use light)
Heat oil in a deep fryer to 365. You could also use a deep, heavy, 4 qt. pot and a deep-fat thermometer. Rinse fish, pat dry, and sprinkle with 1/2 t. each S&P. Combine 1 cup of flour, garlic powder, dill, paprika, and remaining teaspoon each of S&P in a bowl. Stir in egg whites, and gradually mix in beer until a thin batter forms. You should be able to see fish through the batter after dipping. Put the other cup of flour in a shallow bowl. Dredge fish through the flour (this step will enable the batter to stick to the fish), and dip both sides in the batter, letting excess drip off. Transfer 2 at a time to the fryer. Cook fish, turning once, until both sides are golden brown, about 5 mins. total. If your fish is less than 1" thick, reduce the cooking time to 4 mins. Drain on paper towels. Bring oil back to 365 between batches. This batter is also great for onion rings and potato cakes!!
"Whatever is given from the heart of love is beautiful to Him."
Have FUN and stay DRY today. Holy Moly!!
Love,
MM
Tuesday, March 31, 2015
Monday, March 30, 2015
Creamy Egg Salad with Black Olives*
Oh, Yeah, Baby!! Try this on King Hawaiian rolls for sliders.
(makes 3 cups)
3 oz. cream cheese with chives*, softened
1/4 cup light* mayo.
1/2 t. sea* salt
1/8 t. freshly* ground pepper
1/4 cup finely chopped sweet red bell pepper
1/4 cup finely chopped celery
1/4 cup dill* pickle relish
1/4 cup coarsely chopped black olives*
2 T. minced fresh lemon* parsley
8 hard-cooked eggs, chopped
Mix all ingredients together well in a bowl. Refrigerate, covered, until serving. I would add Lays potato chips, baby carrots, and cold red grapes to accompany, and call it picnic fare!!
"Believe in what you want so much that it has no choice but to materialize."
R.I.P. Peggy. You WILL be greatly missed!!
Love,
MM
(makes 3 cups)
3 oz. cream cheese with chives*, softened
1/4 cup light* mayo.
1/2 t. sea* salt
1/8 t. freshly* ground pepper
1/4 cup finely chopped sweet red bell pepper
1/4 cup finely chopped celery
1/4 cup dill* pickle relish
1/4 cup coarsely chopped black olives*
2 T. minced fresh lemon* parsley
8 hard-cooked eggs, chopped
Mix all ingredients together well in a bowl. Refrigerate, covered, until serving. I would add Lays potato chips, baby carrots, and cold red grapes to accompany, and call it picnic fare!!
"Believe in what you want so much that it has no choice but to materialize."
R.I.P. Peggy. You WILL be greatly missed!!
Love,
MM
Sunday, March 29, 2015
Sunshine Raisin Broccoli Salad with Bacon and Pepitas
I made this for our Small Group last night, and it garnered RAVE reviews!!
(serves 6-8)
6 cups chopped fresh broccoli, florets only
1 cup golden* raisins
1/2 lb. uncured* smoked bacon, fried crisp and crumbled
1/3 cup coarsely chopped red onion
1/4 cup Sugar in The Raw*
1/4 cup peptitas* (pumpkin seeds - I found them at a Mexican grocery store in my "hood")
2 T. cider vinegar
1 cup light* mayo.
Place broccoli, raisins, bacon, onion, and pepitas in a large bowl. Mix sugar, vinegar, and mayo together well in a small bowl. Pour over salad and toss to coat. Refrigerate to chill thoroughly.
"Today, let us strive for humility, strength, and love. And, to be embarrassed by our desires for self-importance."
Love,
MM
(serves 6-8)
6 cups chopped fresh broccoli, florets only
1 cup golden* raisins
1/2 lb. uncured* smoked bacon, fried crisp and crumbled
1/3 cup coarsely chopped red onion
1/4 cup Sugar in The Raw*
1/4 cup peptitas* (pumpkin seeds - I found them at a Mexican grocery store in my "hood")
2 T. cider vinegar
1 cup light* mayo.
Place broccoli, raisins, bacon, onion, and pepitas in a large bowl. Mix sugar, vinegar, and mayo together well in a small bowl. Pour over salad and toss to coat. Refrigerate to chill thoroughly.
"Today, let us strive for humility, strength, and love. And, to be embarrassed by our desires for self-importance."
Love,
MM
Saturday, March 28, 2015
Parmesan Crusted Salmon
"A lightly seasoned Parmesan cheese crust brings a bold but not overpowering flavor to the salmon steaks cooked in a white wine and teriyaki marinade."
(serves 4)
1/2 cup freshly grated* Parmesan cheese
1 cup Italian seasoned Panko* bread crumbs
1 t. dried tarragon
1 t. dill weed
1 cup white wine
1/4 cup low sodium* teriyaki sauce
1 T. melted Kerrygold* butter
1/4 cup chopped red onion
1 T. minced garlic
2 lbs. wild caught* salmon steaks
2 eggs, beaten
In a med. saucepan over med. heat, blend white wine, teriyaki sauce, butter, red onion, and garlic. Cook and stir until onions are tender. Let cool. Marinate steaks for two hours. Do not discard marinade. In a shallow, med. bowl, mix Parmesan, bread crumbs, tarragon, and dill. Place eggs in another shallow bowl. Dip steaks in, turning to coat, and let excess drop off. Press one side of each salmon steak into the Parm. mixture. Turn to press the mixture on other side. Place the marinade in a large skillet over med. high heat. Add steaks and cook until most of the liquid is reduced, 10-15 mins., then flip carefully. Continue cooking until crust is golden brown and fish is easily flaked with a fork.
"Starting today, I need to forget what's gone. Appreciate what still remains, and look forward to what's coming next."
Have FUN today!!
Love,
MM
(serves 4)
1/2 cup freshly grated* Parmesan cheese
1 cup Italian seasoned Panko* bread crumbs
1 t. dried tarragon
1 t. dill weed
1 cup white wine
1/4 cup low sodium* teriyaki sauce
1 T. melted Kerrygold* butter
1/4 cup chopped red onion
1 T. minced garlic
2 lbs. wild caught* salmon steaks
2 eggs, beaten
In a med. saucepan over med. heat, blend white wine, teriyaki sauce, butter, red onion, and garlic. Cook and stir until onions are tender. Let cool. Marinate steaks for two hours. Do not discard marinade. In a shallow, med. bowl, mix Parmesan, bread crumbs, tarragon, and dill. Place eggs in another shallow bowl. Dip steaks in, turning to coat, and let excess drop off. Press one side of each salmon steak into the Parm. mixture. Turn to press the mixture on other side. Place the marinade in a large skillet over med. high heat. Add steaks and cook until most of the liquid is reduced, 10-15 mins., then flip carefully. Continue cooking until crust is golden brown and fish is easily flaked with a fork.
"Starting today, I need to forget what's gone. Appreciate what still remains, and look forward to what's coming next."
Have FUN today!!
Love,
MM
Friday, March 27, 2015
Crisp Lemon Shortbread
Buttery cookies with a lemony pop! This one is for my friend, Band and Choir Mate, ROSTER!!
(makes 2 dozen)
3/4 cup Kerrygold* butter, softened
1/2 cup confectioners' sugar
1 t. grated lemon peel
1 T. freshly squeezed* lemon juice
1&1/2 cups all-purpose flour
2 t. coarse sugar (I would use "Sugar in the Raw"*)
Preheat oven to 325. In a bowl, beat butter, confectioners' sugar, and lemon peel until blended. Beat in lemon juice. Gradually beat in flour. Divide dough into four portions. On a lightly floured surface, roll each portion of dough into a 5x3&1/2" rectangle. Transfer to ungreased baking sheets. Cut each rectangle into six squares, but do not separate. Prick tops with a fork. Sprinkle with coarse sugar. Bake for 20-25 mins. or until light brown. Cool on pans 10 mins. Transfer shortbread to a cutting board; cut into squares. Cool on a wire rack.
"A definite choice demands definite actions."
Happy Friday!!!
Love,
MM
(makes 2 dozen)
3/4 cup Kerrygold* butter, softened
1/2 cup confectioners' sugar
1 t. grated lemon peel
1 T. freshly squeezed* lemon juice
1&1/2 cups all-purpose flour
2 t. coarse sugar (I would use "Sugar in the Raw"*)
Preheat oven to 325. In a bowl, beat butter, confectioners' sugar, and lemon peel until blended. Beat in lemon juice. Gradually beat in flour. Divide dough into four portions. On a lightly floured surface, roll each portion of dough into a 5x3&1/2" rectangle. Transfer to ungreased baking sheets. Cut each rectangle into six squares, but do not separate. Prick tops with a fork. Sprinkle with coarse sugar. Bake for 20-25 mins. or until light brown. Cool on pans 10 mins. Transfer shortbread to a cutting board; cut into squares. Cool on a wire rack.
"A definite choice demands definite actions."
Happy Friday!!!
Love,
MM
Thursday, March 26, 2015
Pastrami Roll-ups
These are easy peasy to prepare, and will quickly pull a disappearing act!!
(makes 4 dozen)
3/4 cup spreadable cream cheese with chives*, room temp.
1/2 cup crumbled blue cheese
12 sliced lean deli pastrami
12 dill pickle spears
In a small bowl, mix cream cheese and blue cheese until blended. If necessary, pat pastrami and pickles dry with paper towels. Spread about 1 T. cheese mixture over each slice of pastrami; top with a pickle spear. Roll up tightly. Cut each roll into four slices. Refrigerate leftovers.
"Do it from the heart or not at all."
Put "Have FUN" on your to do list today!!
Love,
MM
(makes 4 dozen)
3/4 cup spreadable cream cheese with chives*, room temp.
1/2 cup crumbled blue cheese
12 sliced lean deli pastrami
12 dill pickle spears
In a small bowl, mix cream cheese and blue cheese until blended. If necessary, pat pastrami and pickles dry with paper towels. Spread about 1 T. cheese mixture over each slice of pastrami; top with a pickle spear. Roll up tightly. Cut each roll into four slices. Refrigerate leftovers.
"Do it from the heart or not at all."
Put "Have FUN" on your to do list today!!
Love,
MM
Wednesday, March 25, 2015
Hunter's Chicken Stew
This rich, earthy stew might just be the ticket to bring smiles on this rainy day!!
(serves 4)
4 T. unsalted Kerrygold* butter
1 4 lb. chicken, cut into 8 pieces
Kosher* salt and freshly* ground pepper
All-purpose flour, for dusting
1 large sweet* onion, thinly sliced
2 large shallots, sliced
2 large cloves of garlic, sliced
3/4 cup dry white wine
1 T. tomato paste
1 15 oz. can fire-roasted* diced tomatoes
1/2 cup low sodium* chicken stock
1/4 oz. dried porcini mushrooms, rinsed
2 thyme sprigs (I would use lemon thyme from my farm*)
1 bay leaf
1/2 lb. cremini mushrooms, halved
Chopped parsley, for garnish
In a large enameled cast-iron casserole, melt 2 T. of the butter. Season chicken with S&P and dust with flour. Add half of the chicken to the casserole and cook over med. heat, turning occasionally, until browned all over, about 7 mins. Transfer to a plate. Repeat with the remaining 2 T. of butter and chicken. Add the onion, shallots, garlic, and a generous pinch each of S&P to the casserole and cook over med. heat, stirring occasionally, until softened, about 5 mins. Add the wine and tomato paste and simmer until slightly reduced, 2 mins. Add the tomatoes, stock, porcini, thyme, and bay leaf and bring to a boil. Nestle the chicken in the sauce, cover, and simmer over med. low heat until nearly cooked, about 25 mins. Stir in the cremini mushrooms and cook, uncovered, until the chicken is cooked through, about 12 mins. Discard the thyme sprigs and bay leaf. Transfer the stew to plates, garnish with parsley, and serve with either roasted or garlic mashed* potatoes, and a crisp wedge salad*.
"When you're up, your friends know who you are. When you're down, you know who your friends are."
Try to stay dry today, and have FUN!!
Love,
MM
(serves 4)
4 T. unsalted Kerrygold* butter
1 4 lb. chicken, cut into 8 pieces
Kosher* salt and freshly* ground pepper
All-purpose flour, for dusting
1 large sweet* onion, thinly sliced
2 large shallots, sliced
2 large cloves of garlic, sliced
3/4 cup dry white wine
1 T. tomato paste
1 15 oz. can fire-roasted* diced tomatoes
1/2 cup low sodium* chicken stock
1/4 oz. dried porcini mushrooms, rinsed
2 thyme sprigs (I would use lemon thyme from my farm*)
1 bay leaf
1/2 lb. cremini mushrooms, halved
Chopped parsley, for garnish
In a large enameled cast-iron casserole, melt 2 T. of the butter. Season chicken with S&P and dust with flour. Add half of the chicken to the casserole and cook over med. heat, turning occasionally, until browned all over, about 7 mins. Transfer to a plate. Repeat with the remaining 2 T. of butter and chicken. Add the onion, shallots, garlic, and a generous pinch each of S&P to the casserole and cook over med. heat, stirring occasionally, until softened, about 5 mins. Add the wine and tomato paste and simmer until slightly reduced, 2 mins. Add the tomatoes, stock, porcini, thyme, and bay leaf and bring to a boil. Nestle the chicken in the sauce, cover, and simmer over med. low heat until nearly cooked, about 25 mins. Stir in the cremini mushrooms and cook, uncovered, until the chicken is cooked through, about 12 mins. Discard the thyme sprigs and bay leaf. Transfer the stew to plates, garnish with parsley, and serve with either roasted or garlic mashed* potatoes, and a crisp wedge salad*.
"When you're up, your friends know who you are. When you're down, you know who your friends are."
Try to stay dry today, and have FUN!!
Love,
MM
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