Scallop Pasta Salad

The pic of this looks SO good (picked it up the recipe card at Safeway in the seafood dept.) - light and lively!!
(serves 4)

8 oz. small bay* scallops, cleaned
1/4 cup water
1/8 t. sea* salt
4 oz. linguine, broken, cooked, and drained
1 11 oz. can Mandarin orange sections, drained
2 T. chopped green onions
1/4 cup white wine vinegar
2 T. veg. oil
1 t. shredded orange peel
3/4 t. dry mustard
Dash cayenne pepper
6 oz. fresh pea pods, points and stems removed
1/4 cup slivered almonds
Baby spinach leaves, destemmed
Lemon wedges*

In a large skillet, place water, salt, and scallops. Cook on med.-high til scallops are opaque, 3-5 mins., stirring gently occasionally. Drain and cool. Combine scallops, linguine, oranges, and green onion. In a screw-top jar combine vinegar, oil, orange peel, mustard, and pepper. Cover; shake well. Pour over scallop mixture; toss to coat. Cover; refrigerate 3 hours or overnight. Just before serving stir in pea pods. Serve in a spinach-lined bowl. Sprinkle with slivered almonds, and garnish with lemon wedges.

"When you try to control everything, you enjoy nothing. Sometimes you just need to relax, breathe, let go and let God, and just live in the moment."

And, have FUN!!!

Love,

MM

Mexi-Mac Skillet

This tasty one comes together in one skillet without having to precook the mac. Talk about a time saver!!
(serves 5)

1 lb. lean ground beef (90% lean)
1 large sweet* onion, chopped
1 can (14&1/2 oz.) fire-roasted* tomatoes, undrained
1 can (8 oz.) tomato sauce
1 cup fresh or frozen corn
1/2 cup water
1&1/4 t. chili powder
1 t. dried oregano
1/2 t. kosher* salt
2/3 cup uncooked elbow macaroni
2/3 cup shredded cheddar cheese (I would use 4 shredded Mexican cheese blend*)

In a nonstick skillet, cook beef and onion over med.-high heat 5-7 mins. or until beef is no longer pink, breaking into crumbles. Drain. Stir in next seven ingredients; bring to a boil. Stir in macaroni. Reduce heat; simmer, covered, 15-20 mins. or until macaroni is tender. Sprinkle with cheese. Serve with warm small flour tortillas and soft butter for spreading*.

"Rise, Shine, and Give God Glory!"

Have FUN today!!!!!!

Love,

MM

Garlic-Ginger Turkey Tenderloins

Here is a Asian inspired "fast fix" that tops take out any day!!
(serves 4)

3 T. brown sugar, divided
2 T. plus 2 t. reduced-sodium soy sauce, divided (I would use Ponzu Citrus Sauce*)
2 T. minced fresh gingerroot
6 garlic cloves, minced
Cooking spray
1/2 t. freshly* ground pepper
1 pkg. (20 oz.) turkey breast tenderloins
1 T. cornstarch
1 cup low sodium chicken broth

Preheat oven to 375. In a saucepan, mix 2 T. brown sugar, 2 T. soy sauce, ginger, garlic, and pepper. Place turkey tenderloins in a 13x9" baking dish coated with cooking spray; drizzle with half of the soy sauce mixture. Bake, uncovered, 25-30 mins. or until a thermometer reads 165. Meanwhile, add cornstarch and the remaining brown sugar and soy sauce to the remaining mixture in pan; stir until smooth. Stir in chicken broth. Bring to a boil; cook and stir 1-2 mins. or until thickened. Slice turkey; serve with sauce and sautéed spinach* or baby bok choy*.

"Morning is God's way of saying one more time, go make a difference, touch a heart, encourage a mind, inspire a soul, and enjoy the day!"

Love,

MM

Fajitas on a Stick!

Thought this sounded way fun as a part of your game day fare!! And, you can easily double or triple the recipe depending on the size of your gang.
(serves 4)

1&1/2 lbs. boneless sirloin, or boneless, skinless chicken*, cut into 1" cubes
2 t. ground cumin
1/4 t. cayenne or smoked paprika*
1/4 t. ground allspice
1 red onion, cut into 1" pieces
1 red bell pepper*, cut into 1" pieces
Kosher salt*, and freshly ground pepper*
Wooden skewers, soaked in water so they won't burn*
Flour* tortillas
Lime wedges
Sour cream
Salsa
Guacamole
Pico de Gallo*
4 shredded Mexican cheese blend*

In a bowl rub steak (or chicken*) with spices. Skewer with onion and red pepper; season with S&P. In an oiled grill pan (or outside grill* or under broiler*), cook over med.-high, turning occasionally, 10 mins. or until desired degree of doneness (make sure chicken is at 165 internal temp.*). Put out bowls of remaining ingredients to serve, and let the fun begin!!

"Open your heart to God to learn compassion, and open your hand to give help."

Love,

MM

Plum Tiramisu

I you have been searching for a fast and fun dessert, this one just might fit the bill!
(makes 4 servings)

4 plums, quartered
1 cup dry red wine
1/2 cup (packed) brown sugar
1/4 t. sea* salt
1 cup mascarpone (or whipping cream, vanilla pudding, crème fraiche or vanilla ice cream)
6 ladyfingers cookies, broken into pieces

Preheat oven to 400. In a baking dish, toss first 3 ingredients with salt. Bake until plums are tender, 20 mins. Strain juices into skillet; boil until thickened, 8 mins. In bowls, layer mascarpone, ladyfingers and plums. Drizzle with syrup.

"Step out in both faith and trust" today, and have FUN!!

Go U.W. and N.D.!!!

Love,

MM

Gloria Estefan's Sloppy Cubanos

Saw this in my new RR mag. and it sounded delish to me, so wanted to pass it along on (with, as always, my changes denoted by an asterisk*)
(makes 4)

1 T. EVOO
1/4-1/3 lb. cured chorizo sausage, casing removed and finely chopped (about 1 cup)
1 lb. ground pork
1 sweet* onion, finely chopped
2 cloves of garlic, grated
2 t. smoked* paprika
2 t. ground coriander
1 t. ground allspice
Kosher* salt and freshly* ground pepper
2 T. (packed) brown sugar
1 T. Worcestershire sauce
Zest and juice of 1 lime
1 cup low sodium* chicken stock
1 can (8 oz.) tomato sauce
4 Portuguese rolls or other sub rolls, split
4 deli-cut slices aged* Swiss cheese
4 large dill or half-sour pickles, chopped
1 bag plantain or other chips

Preheat the broiler. In a large skillet, heat the olive oil over med.-high. Add the chorizo and cook, stirring often, until browned, about 2 mins. Add the pork and cook, crumbling it with a spoon, until browned, 3-4 mns. Stir in the onion, garlic, paprika, coriander, and allspice; season with S&P, and cook 5 mins. Stir in the brown sugar, Worcestershire, lime zest, and juice. Stir in the stock and tomato sauce and simmer for a couple of mins. to thicken. Lightly toast the rolls under the broiler. Pile the meat mixture on to the roll bottoms. Top with the cheese and broil until the cheese melts, about 30 seconds. Top with the pickles and roll tops. Serve with plantain chips, and plenty of napkins*!!

"The setbacks of life can teach us to wait upon the Lord for His help and strength."

Happy Friday, and have FUN!!

Love,

MM

Dill* Salmon Sammies

These sound absolutely luscious to me!!
(makes 4 sandwiches)

4 6 oz. wild caught* salmon filets
1&1/2 t. dried dill
Kosher* salt and freshly ground pepper
1/2 cup light* mayo.
1/2 cup finely chopped Granny Smith* apple
3 T. prepared horseradish
1 T. canola oil (or non-flavored oil of your choice*)
4 toasted brioche buns
4 slices of uncured* smoked bacon (with no nitrates or 'trites*), cooked and cut in half
4 butter* lettuce leaves

Heat the oil in a skillet over med.-high heat. Season salmon filets with dill and S&P and cook for 8 mins., turning once. Meanwhile, in a bowl, whisk together mayo., apple, and horseradish. Spread the mixture on the toasted buns, top each bottom with a salmon fillet, bacon, and a lettuce leaf. Close sammie with top bun and savor!!!

"Believe and achieve, succeed and exceed."

Have FUN today!!!

Love,

MM