BBQ Chicken Pot Pies

This one grabbed my attention as an interesting twist to an old standard classic comfort food:
(makes 6 servings)

8 oz. sweet potatoes or Yukon gold potatoes, peeled and cut into 3/4" cubes
1/4 t. kosher* salt
1/3 cup chopped organic carrots (I started using these cuz they are way sweeter*)
1&1/4 lbs. boneless, skinless chicken thighs, cut into 3/4" pieces
2 T. EVOO
1 medium sweet onion, chopped
1/2 cup chopped celery (1 stalk)
1 oz. (3 cups) sliced fresh button or crimini* mushrooms
2/3 cup Stubbs* bbq sauce
1/2 of a 14.1 oz. package rolled refrigerated unbaked piecrusts (1 crust)
1 egg
1 T. water

Preheat oven to 450. In a med. saucepan, combine potatoes and salt: add enough water to cover. Bring to a boil; reduce heat. Cover and simmer for 10-12 mins. or until fork tender. Add carrots, during the last 4 mins. of cooking time. Drain and cool slightly. Meanwhile, in a very large skillet cook chicken in hot oil over med. heat about 5 mins. or until browned, stirring occasionally. Remove chicken from skillet; set aside. Add onion, celery, and mushrooms to skillet. Cook and stir about 10 mins. or until veggies are tender. Return chicken to skillet. Stir in bbq sauce, potatoes, and carrots; heat through. Divide mixture evenly between 6 10 oz. ramekins or custard cups; set aside. Unroll piecrust; press or roll crust into a 12" circle. Cut crust into 1/2" wide strips. Cut long center strips in half. Arrange half of the strips 1" apart over filling (about 3 strips per ramekin). Give each ramekin a quarter turn; arrange remaining strips perpendicular to the first set of strips (3 more strips per) to make a criss cross effect. In a small bowl, whisk together egg and the water. Brush egg mixture on strips. Bake, uncovered, for 15-20 mins. or until filling is bubbly and crust is golden brown. Let stand for 5 mins. before serving.

"We all have the ability to adapt."

Have FUN today!!!!

Love,

MM

Banana Walnut Pancakes!!!

These are my FAV.
(makes 8 small pancakes; recipe is easily doubled or tripled)

1 med. ripe banana
1/2 cup chops walnuts*
2 large eggs

Peel the banana and break it up into several big chunks in a bowl. Use a dinner fork to thoroughly mash the banana. Continue mashing until the banana has a pudding-like consistency and no large lumps remain (a few small lumps are ok). You should have 1/3-1/2 cup. Stir in nuts. Whisk eggs together in a separate bowl until yolks and whites are completely combined. Pour the eggs over the banana mixture and stir til combined. The batter will be very loose and liquidy, more like whisked eggs than regular pancake batter. At this point, you can add 1/8 t. baking powder for fluffier pancakes. Heat a griddle over med. heat. Melt a little butter or veg. oil, and spread around the surface. Drop 2 T. per pancake of the batter onto the hot griddle. They should sizzle immediately - if not, turn, up the heat slightly. Cook for about 1 min. until the bottoms look browned and golden when you lift a corner. The edges should also be starting to look set, and there should be bubbles appearing. If you want to add chocolate chips, do so now as the first side is cooking. Flip and continue cooking til other side is golden brown. Transfer to a plate and cover to keep warm. Continue with the rest of the batter. Serve with warm maple, strawberry or chocolate syrup. Keep any leftover pancakes in the fridge and warm up again in 30 sec. intervals in the microwave. If you want larger crepe-like pancakes, blend bananas and eggs in a blender until perfectly smooth, and add any toppings you might like while cooking.

"Be known not for what you oppose - but for what you propose."

Have FUN today!!!

Love,

MM

Surf and Turf Tacos in Lettuce Cups

Home S&S and back in the saddle again!! Here is a "slim eating" one - ya know - for after a vaca.!!
(makes 4 servings)

2 T. coconut oil
1 lb. ground beef (90/10*)
2 pinches chili powder
Kosher* salt and freshly* ground pepper
12 med. shrimp, peeled and deveined
2 pinches curry powder or Tunisian spice blend
1 head Butter* or Bibb* lettuce leaves peeled off to make "cups"

Toppings:
Julienned organic* carrots
Chopped cilantro
Diced tomatoes
Guacamole
Hot sauce*

Brown beef over med. heat in 1 T. coconut oil. Add chili powder, S&P. In another pan, sauté shrimp in the remaining 1 T. oil until cooked through, about 1 min. per side. Season with curry, S&P. Serve beef and shrimp - taco style in the lettuce cups with toppings.

"It is better to be absolutely ridiculous than absolutely boring!"

Have FUN today!!

Love,

MM

Lauglin, NV

Dear readers, I am on vaca. and will try to do a new entry later today. I have not fallen off the face of the earth. Just so ya know..................

All Time Favorite Chocolate Pudding and Pie Filling

Quite a claim, but you'll see............
(makes 1 9" pie or 6-8 cups)

Dry ingredients:
1/2 cup Hershey's Cocoa Powder
1&1/8 cup sugar (add sparingly, then taste test - if you need more, add more)
1/3 cup cornstarch
1 t. sea* salt

Wet ingredients:
3 cups whole* milk
3 T. Kerrygold* butter
1&1/2 t. good vanilla extract

1 Cooled baked pie crust or ramekins
Sweetened whipped cream

In a med. saucepan, mix all dry ingredients; whisk well. Gradually add milk to dry ingredients; whisk til smooth and well blended. Cook over med. high heat. Stir constantly. Let mixture come to a boil, and boil for 1 min. Remove from heat. Add butter and vanilla. Whisk to blend. Pour into serving dishes or pie crust. Cover with plastic wrap. Cool in fridge 4-6 hours or until firm. Top with whipped cream.

"Life is amazing. You're one reason why!"

Have FUN today!!

Love,

MM

Italian Grinders with Garlic Aioli

This serious mix of meats and cheese, with the crunch of the ice burg lettuce, and the creamy aioli puts it over the top!!
(serves 4)

2 large egg yolks
1&1/2 T. freshly squeezed lemon juice
2 garlic cloves, minced
1/3 cup veg. oil
3/4 cup EVOO
Kosher* salt and freshly ground* pepper
4 8" light hoagie rolls, split lengthwise
1/4 cup chopped picked hot cherry peppers
12 thin slices of mortadella
16 thin slices of Genoa salami
8 thin slices of prosciutto
12 thin slices of smoked* provolone cheese
3 Campari* tomatoes, thinly sliced
1 t. dried oregano
2 cups finely shredded iceburg lettuce
1/4 cup red wine vinegar

Preheat the oven to 375. In a bowl, whisk the egg yolks with the lemon juice and garlic. Very gradually whisk in drops of the veg. oil until starting to thicken, then gradually whisk in the remaining veg. oil and 1/2 cup of the olive oil until thick. Season with S&P. Bake the closed hoagie rolls for 3 mins., until warm. Spread the aioli on the cut sides. Top the bottom halves with the peppers, meats and cheese. Bake for 5 mins. on a baking sheet til cheese melts. Top with the tomatoes and oregano and season with S&P. Pile the lettuce on top, drizzle on the remaining 1/4 cup olive oil on each and serve.

"Smile at this day, and it will smile back!"

Have FUN today!!

Love,

MM

Broccoli with Bacon

This classic veggie side gets a flavorful upgrade in this tasty suggestion. I would make this to accompany a grilled steak!!
(serves 4-6)

1 T. EVOO
1/4 lb. thinly sliced uncured* smoked* bacon (no nitraits or 'trites), cut into 3/4" pieces
1 med. head broccoli, cut into florets
1 small red onion, thinly sliced
Pinch red pepper flakes
1 t. kosher* salt
Juice of 1/2 lemon

Heat the oil in a pot over med.-high heat until it shimmers. Add the bacon and cook, stirring and scraping frequently, just until the edges are browned and crispy, 2-3 mins. Use a slotted spoon to transfer the bacon to a bowl, leaving the fat behind. Add the broccoli to the pan, stir well, and top with the onions. Cook, without stirring, until the onions are tender and slightly browned, about 3 mins. more. Reduce heat to med.-low and add the pepper flakes and reserved bacon. Cook, stirring occasionally, for about 5 mins. Season with salt and cook about 3-4 mins. more 'til broccoli is crisp tender. Transfer to a plate and squeeze the lemon juice on top. Serve immediately.

"Be a good listener. Your ears will never get you in trouble."

Have FUN in the SUN today!!

Love,

MM