Engaging stories of love, joy, comfort and friendship with proven scrumptious, healthy recipes, we celebrate LOVE as the secret ingredient for wonderful food!

Easy Lamb Stew

November 8, 2016 by Mary 11 Comments

I love stew. And I love lamb. (And an easy lamb stew is the best!) I used to ask for lamb for my birthday dinner ever since I was like, 5 years old. When we lived in New Jersey, our babysitter, Jen, used to make the best lamb stew using lamb neck pieces. They get so very tender, but they are also hard to find. I never see them in the stores I shop in now. I should put in a special request to the butcher.

So I wanted to find a quick and easy way to make a delicious lamb stew, so this is what I did, remembering a trick my mother used to use on her stews. That trick is to lightly sprinkle flour on top of the meat, while you’re browning it. It works nicely to brown the flour, adding in the thickening agent without having to make a roux so you can move on quicker! Thanks Mom!

Another thing I did was add in dried apricots. They cook nicely with the meat and don’t really “read/taste” as fruit, when it’s all done – it just adds a touch a sweetness, melding deliciousness in a great, comforting way.

Comforting, that’s what a great stew is all about, right? Especially on some egg noodles.

And we all need a little comfort these days. I can’t wait for today to be over. This has been a very tough election season and I am so sick of hearing about it. Are you too?

Make this with LOVE and sink into some tasty comfort!

EASY LAMB STEW – serves 6

2.25 lbs. lamb stew meat
Kosher salt to taste
Pepper to taste
2 Tbs. olive oil
2 Tbs. flour
2 tsp. cumin
½ tsp. allspice
1 cup dry red wine
3 cups of chicken or vegetable stock
1 Tbs. butter
1 medium onion, cut in half and sliced
3 – 4 carrots, peeled and cut into 1” pieces
3 stalks of celery, cut in 1” pieces (no leaves)
½ of a fennel bulb, cut in ½” wedges
5 whole garlic cloves, peeled and smashed
1 bay leaf
3 stems of fresh rosemary
2 medium fresh tomatoes, each cut into 6 wedges and each wedge cut in half
20 dried apricots, each cut into 3 pieces
Cilantro, chopped for garnish
Dry the meat pieces with paper toweling while you warm the oil on medium-high heat, preferable in a Le Creuset cast iron Dutch oven pot. Salt and pepper the top of the meat cubes and when oil is hot, lay seasoned side down in your pan. Brown the lamb cubes for about 3 minutes while you salt and pepper the other side of the meat in the pan and lightly sprinkle 1/3 of the 2 Tbs. flour over the top of the raw meat. Turn and brown the other side for 3 minutes, being careful and adjusting your heat to not let the oil and flour mixture burn. This will take about 3 batches to do. Remove the browned meat to a glass pie plate for meat juices to collect.

Meanwhile, melt the butter in another non-stick skillet and lightly brown the onion, carrots, celery, fennel and garlic on medium to medium-high heat, tossing often until they are lightly colored, about 10 minutes.

When all of the meat has been browned, sprinkle with the cumin and allspice and toss to coat in the pie plate.

Deglaze the Le Creuset pot with the wine, stirring up all the bits on the bottom of the pan, reducing the wine by about a third, simmering 5 minutes.

Add in the chicken or vegetable stock, the seasoned browned meat, and all the vegetables, scraping all the butter and juices left in the skillet from the vegetables. Add the tomatoes, bay leaf, apricots and rosemary stems. Toss all to combine.

Cover and roast at 350 degrees for about 1.5 – 2 hours, until meat is super tender when tested with a fork. If it looks a little dry or you want more juices, add more broth.

Serve over some egg noodles or cous cous would also be nice. Garnish with chopped cilantro. Enjoy!!

Testing New Products for our Winter MARY’s secret ingredients Subscription Box

October 30, 2016 by Mary 12 Comments

This is the really fun part for me!!! Testing new food products and brands for our Winter MARY’s secret ingredients subscription box stretches my imagination and creativity in ways I would never ordinarily go. Researching the products’ background, making sure they are all natural and good for you is imperative and then making sure it’s something that you can use to make an ordinary meal spectacular – without much effort – is another criteria. Using the products in the recipes that I create must provide you with a really tasty, worthy-of-sharing-with-friends-and-family meal, so you can create wonderful memories. This is my goal.

So while I do not want to spoil the surprise of the contents of the upcoming box, which will begin shipping on December 5^th, just in time for holiday gift giving, I can share some photos of some of the recipes I’ve been making, using box contenders. You should know that many product producers come to us, wanting to be in the box, but due to a flavor or ingredient profile that isn’t all natural and good for you, or I don’t like, they do not make it into our MARY’s secret ingredients Subscription Box.

You see, when you prepare great tasting meals, made with real food – fresh ingredients plus ours – because the flavors are so delicious, you don’t need to eat large quantities because you are satiated with a normal amount.

The same is very true with eating local, grass-fed meats. They are so flavorful, I know I take smaller bites, chew slower and really savor that bite. It’s a really good thing that you don’t need a huge portion to satisfy and it’s a much healthier way to live!

Take a look at these local pork chops I sautéed in coconut oil and a bit of butter with some fresh sage, Chinese Five Spice, onions and red wine. Delish! I could not eat a whole chop which gave me some for lunch the next day!
LOCAL PORK CHOPS WITH FRESH SAGE, ONIONS AND RED WINE – serves 3

3 pork chops, about ¾” thick, preferably local meat
1 Tbs. coconut oil
1 Tbs. butter
Salt to taste
11/2 tsp. Chinese Five Spice
1 small onion, sliced
11/2 Tbs. chopped fresh sage leaves
½ cup dry red wine
1 Tbs. chopped fresh parsley for garnish

Melt the butter in the coconut oil over low heat. Add the onions and cover for 8 – 10 minutes until wilted and soft.

Wash and dry the chops with paper toweling. Season each side of the chops with salt, 1/4 tsp. Chinese Five Spice and the fresh sage leaves evenly distributed on both sides, pressing them in with your fingers so they adhere to the chops. Turn heat to medium, medium-high and brown the chops on one side for 4 minutes. Turn over and brown the other side for 3 – 5 minutes, piling the onions on top so they no longer brown and burn, and add in the wine. Your meat should feel firm to the touch and then your chops should be done.

Remove the chops to a platter to rest for 5 minutes, while you stir the bubbling wine still in the pan until it has thickened a bit. Drizzle the wine sauce on top of the chops and garnish with fresh parsley.

Serve with LOVE and enjoy! That’s some okra with our chops, sauteed in coconut oil with just a little salt. So good – and good for you!

With the holidays coming, don’t forget that our MARY’s secret ingredients Subscription Box makes a spectacular gift for everyone on your list, and with a full year subscription, you’ll be in front of them 4 times a year – every season. Makes a great corporate gift for plenty of referrals the whole year long!

Use the code: TREAT16 at checkout to get the full year subscription for only $99.00 starting with our gluten-free fall box!! It’s only good until midnight tomorrow as my Happy Halloween gift to you!

Spaghetti Squash with Roasted Eggplant, Fresh Zucchini, Capers & Italian Tuna

October 24, 2016 by Mary 24 Comments

With an over abundance of vegetables in my fridge, and being banned from using acids, peppers and garlic, due to my husband having a bout with acid reflux again, take a look at this Spaghetti Squash with Roasted Eggplant, Fresh Zucchini, Capers & Italian Tuna dish that I created. My husband was smirking while I was making it. “Whaaat are you doing?” he asked.

No matter – I pressed on with my roasting, chopping and draining.

Well he had seconds, the last little bit for lunch the next day and woke up the next morning saying how good it was.

So there!

It is always so satisfying if they’re still talking about your dinner from the night before as the first words out of their mouth in the morning. My good friend Linda agrees. She is a self-proclaimed “ok cook”. Then she made a coconut shrimp dish with Blue Apron and experienced that type of compliment. She loved it!

It gives me such pleasure to make people happy. To know that know that my guests really enjoy my cooking – that is what I aim for and it is so appreciated when they tell me.

I’ll admit I often do something that drives my boys nuts and that is, after everyone is sitting down, has their plates full and has taken a few bites, I say, “Ok, are we happy?”

I recognize now that they hate it, so I have refrained, but I really just want to know if they’re happy and like the food!

For instance, a few weeks ago, I made a huge dish of paella – for the first time, and I did not do a good job of getting the rice crispy. And then I noticed that our new daughter-in-law, was not digging in with her usual gusto, so I asked what was wrong and she said she really didn’t like paella. Ahhh!

Had I known, I never would have made it, because my husband is not a fan either!

So there you go – I did a lot of work to create a mediocre dish that didn’t make people happy…

However, if you make this dish, you will make people happy!

Cook with love and enjoy!!

SPAGHETTI SQUASH WITH ROASTED EGGPLANT, FRESH ZUCCHINI, CAPERS & ITALIAN TUNA – serves 2 – 3

3 Tbs. olive oil plus more for drizzling
1 smallish spaghetti squash
1 smallish eggplant
2 heaping Tbs. of drained capers, chopped
½ of a zucchini, julienned
1 jar of Italian tuna, drained of olive oil
2 cups of mixed greens – baby kale, arugula and radicchio, washed, air dried and coarsely chopped

Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Cut eggplant into good-sized chunks and toss with 2 Tbs. olive oil, salt and pepper to taste. Roast for about 30 – 40 minutes until lightly browned and fork tender.

At the same time, cut the spaghetti squash in half lengthwise and scrap out seeds and pulp and discard. Take 1 Tbs. of olive oil and coat the edges and inside of each squash half, spreading it around with your fingers. Put 1/4” of water in a baking pan and place squash cut side down in the pan of water. Roast for 40 minutes in this position, then turn the squash over and roast for 10 – 15 minutes more, until squash is very tender, testing with a fork.

While eggplant and squash are roasting, drain and chop the capers. Drain the tuna and flake. Wash, air dry and coarsely chop the greens.

When squash is done, remove from the shell, using a fork to create the “spaghetti” and toss with the eggplant, the zucchini, capers, tuna and greens. Season with salt and pepper to taste. Drizzle olive oil on top and sprinkle on some drops of sherry vinegar.

Serve with LOVE and enjoy!!

I liked the contrast of the crunch of the raw zucchini and raw sturdy greens with the warm squash and eggplant. This is a very nice combination and the sherry vinegar drops at the end add the necessary acid to make it all “work” so nicely. I thought it might need a grating of Parmigiano cheese, which is why you see it in the photos, but no, it did not need it.

Asparagus with Maple Sugar & Sea Salt SUPERSEEDZ & Fresh Basil

October 13, 2016 by Mary 7 Comments

Let it be known, if you don’t already know, I ADORE pumpkin seeds. First of all, pumpkins mean a lot to me, to us. My husband and I were married on Halloween!! It’s engraved in our wedding rings. And just to note, Tiffany’s spelled it wrong the first time. Holloween. Can you believe it?

But I digress. Truly I love pumpkin seeds. I always use fresh pumpkin for my pies for Thanksgiving and then I roast the seeds. However, they always have a little bit of stringy stuff on them – annoying. So these seeds from Superseedz are amazing! Perfectly toasted, no strings of course, and this new flavor of maple sugar and sea salt is oh so sweet and oh so savory, all at the same time!! They’re super crunchy and DELICIOUS!!!

You can use these Superseedz Maple Sugar and Sea Salt flavor on really ANYTHING!! I love them by the handful, on salads, in soup, on yogurt, you name it. But as an asparagus or fish topping – it’s a super simple way to take your dish up a notch!!
ASPARAGUS WITH MAPLE SUGAR & SEA SALT SUPERSEEDZ & FRESH BASIL – serves 3 – 4

1 bunch of asparagus
1 Tbs. unsalted butter
2 Tbs. chopped Maple Sugar & Sea Salt Superseedz Pumpkin Seeds
1 Tbs chopped basil

Melt the butter and set aside. Chop the seeds and basil and set aside

Wash asparagus. Holding both ends, bend and break the asparagus stalk at the tender point and discard the end. Spread out stalks in a large skillet and fill skillet with ¼ inch of water. Bring to a boil, lower to a simmer, cover and cook for 4 – 5 minutes until crisp tender. Remove asparagus and dry with a clean linen or cotton towel.

Lay asparagus out on a platter. Drizzle butter evenly on top. Distribute the chopped Maple Sugar & Sea Salt Superseedz Pumpkin Seeds in a line in the center of the asparagus. Garnish with the chopped basil on top of the seeds. Serve with LOVE and enjoy!!

Take a look at my oven roasted tilapia last night, topped with Maple Sugar & Sea Salt Superseedz Pumpkin Seeds on a bed of sautéed broccoli rabe. Delish!

There are a few fall boxes left where you can
get your own bag of Maple Sugar & Sea Salt Superseedz.

And your purchase helps us support Feed The Children.

Quick Nuts Over Fish Mustard Roasted Chicken

October 7, 2016 by Mary 3 Comments

I have liked the products from Nuts Over Fish for quite some time. Cinde Vandette, the owner of this company whom I met about 18 months ago at a Fancy Foods Show, is a delight. She wanted me to try all of her products, which I joyfully did, and particularly loved the pistachio one, using it on fish, chicken, vegetables, anything! But, she didn’t want to go into the box just yet, for whatever reason. She did, however, become a buyer of the box and bought several subscriptions as gifts. So she liked it! (Mikie likes it!)

And then she came back and wanted her product to be in the box.

This Cashew Nut Topping flavor is her newest creation. It’s DELICIOUS!! With cumin, coriander, curry, orange peel and cashews, how can you go wrong?!?

Of course this is delicious on salmon or any other fish, but I made up this roasted chicken recipe that was “to die for”! Savory with a touch of sweet, you will want to make this again and again and you will – because it’s quick and easy! Perfect for a weeknight dinner but also fancy enough for company. Make this recipe this weekend and sit back and enjoy the compliments! But don’t forget to add your LOVE and it will taste even better!

QUICK NUTS OVER FISH MUSTARD ROASTED CHICKEN – serves 4 – 5 (I know – the title sounds weird…)

One 4 lb. chicken
5 large garlic cloves, minced
2 Tbs. Dijon mustard
2 Tbs. dry white wine or dry vermouth
2 Tbs. extra-virgin olive oil
1 Tbs. soy sauce
1 tsp. Tabasco or Sriracha Hot Chili Sauce
1 tsp. dried thyme leaves, crushed
1/2 tsp. Kosher salt
4 Tbs. Nuts Over Fish Cashew Topping

Preheat the oven to 450°. Using poultry shears, cut along each side of the chicken backbone and remove it. Turn the chicken breast side up and press on the breastbone to flatten the chicken. Using a sharp knife, cut partway through both sides of the joint between the thighs and the drumsticks. Cut partway through the joint between the wings and the breast. These cuts help the chicken to cook faster and more evenly between the white and dark meat.

In a bowl, mix all of the remaining ingredients, except for the Nuts Over Fish Cashew Topping. Turn the chicken skin side down in a non-stick oven proof skillet and spread it with half of the mustard mixture. Sprinkle on 2 Tbs. of the Nuts Over Fish Cashew Topping all over evenly on the back side of the chicken. Turn the chicken skin side up; spread with the remaining mustard mixture and sprinkle on the remaining cashew topping, evenly, all over.

Set the skillet over high heat and cook the chicken until it starts to brown, 5 minutes. Transfer the skillet to the oven and roast the chicken for 30 minutes, until the skin is browned and the chicken is cooked through. Let the chicken rest for 5 minutes. Transfer the chicken to a cutting board or platter, cut it into 8 pieces and serve with LOVE. Enjoy!!

For a short time, you can still buy a fall box with this product in it to make this recipe – but we only have a few left. Go to buy here.

Revealing our Gluten Free Fall Box!!!

October 6, 2016 by Mary 2 Comments

We’re so excited!! Some of you have asked for this and now we have it! A box full of completely gluten free products! In this box we have delicious items you can eat right away as well as clever recipes coming your way to use the product differently, capitalizing on their gluten free attribute. All of the products are tested by me and my team before they can even make it into the box, so we make sure they’re super delicious and good for you.

Take a look at this awesome video put together by our very talented team.

And if you didn’t buy a box, we still have a few left that you can purchase here. Remember the holidays are coming and this makes a great gift!! And of course, for every box purchased, you’ll be helping us in our fight against worldwide hunger through our partnership with Feed The Children. We believe that no one should go hungry. Don’t you?

MOM’s POPPED LOTUS SEEDS – poppedlotus.com

Their founder was first introduced to the deliciousness of popped lotus seeds as a child when his mother gave them to him as an afternoon snack. After rediscovering his childhood treat, he decided not to keep this amazing snack food to himself. By improving upon what his mother gave him as a child, he now offers popped lotus seeds in a variety of flavors that can help you feel healthier while exploring a non-traditional snack.

Sea Salt Simple and salty, this tasty snack delivers a crunch that is sure to satisfy. Made with few ingredients – just sea salt and purified butter. MOM’s Lotus Seeds are a healthy and delicious snack the whole family can enjoy.

NUTS OVER FISH – nutsoverfish.com

Nuts Over Fish encourages all people to improve their overall well-being by creating products which support a healthy lifestyle. They promise their products will always be all natural, gluten free, cholesterol free, trans fat free, with no preservatives or additives because they believe in a healthy diet. They are proud to be a New Hampshire small business, manufacturing and producing their products locally.

Cashew Nut Topping They use an unbleached, natural bag as an ultimate barrier protection against light, moisture and oxygen. When you open the package you will immediately smell the distinctive nutty aroma of cashews. The nuts are ground with orange peel, cumin, coriander and curry.

POURfect – pourfectbowl.com

POURfect products were invented and designed when owner Randy Kaas lost his sight in 2001. He has been in the kitchen utensil business since 1978, and was inspired by the TV show, The French Chef starring Julia Child. The need for a mixing bowl that wouldn’t spill when you couldn’t see what you were doing was recognized. POURfect Products solve common cooking problems, making your life easier, less messy, and more enjoyable.

Pourfect Beaker Dishwasher and microwave-safe, their beaker has a flat edge spout that assures no drips. Features gull wings that eliminates spilling of ingredients and has a comfort grip that fits naturally in hand.

PS SEASONING & SPICES – psseasoning.com

For almost 60 years, four generations of the Hanni family have been dedicated to mastering the craft of seasoning. Today PS Seasoning & Spices carries on old-world flavors and celebrates traditions of the past while also creating new products and blends to meet modern day demands.

Blueberry Mix Get the flavor of bright, plump blueberries in a gluten free mix. Packed with deliciously tart blueberries, make stacks of fluffy pancakes for the perfect breakfast or brunch. Whether you’re living gluten free or just looking for a great mix, these pancakes are for you. Want something a little different? Also try this mix in a waffle! Serve with fresh blueberries and sprinkle with powder sugar for a breakfast that’s simply delightful.

SUPERSEEDZ – superseedz.com

SuperSeedz are no-shell, and dry-roasted in small batches. Never oil-roasted and never “spray flavored.” Instead, every super seed is seasoned to perfection and dry roasted to lock in the unmistakable flavors and addictive light crunch. Just like Kathie, ‘the seed queen’ made them in her skillet for her kids to eat a healthy snack. They have 8 flavors.

Maple Sugar & Sea Salt Each seed is seasoned with 100% pure maple sugar and unrefined sea salt. An oh-so-indulgent sweet and savory snack, yet packed with protein and other nutrients.

« Previous Page
1
…
7
8
9
10
11
…
58
Next Page »