Roast Salmon with Chimichurri Sauce

Chimichurri is a bright, spicy, herby sauce served across Argentina. It is a perfect foil for the buttery salmon. Even tho it sound exotic, it takes only moments to prepare in a food processor. This dish might just be the ticket if you are staying home to celebrate NYE tonight!!
(serves 4)

Chimichurri Sauce:
2 cups flat-leaf parsley
5 cloves of garlic
3 T. freshly* squeezed lemon juice
1 T. fresh oregano or 1 t. dried
1/2 t. crushed red pepper (optional or to taste*)
1/2 t. kosher* salt
1/4 t. freshly* ground pepper
1/2 cup EVOO

Salmon:
Cooking spray (I used coconut oil cooking spray*)
4 (6 oz.) salmon fillets, skin on
2 t. EVOO
1/4 t. kosher* salt
1/4 t. freshly* ground pepper

To prepare the sauce: Puree first 7 ingredients in a food processor. With the motor running, drizzle in the oil. Scrape down the sides, then process again until well combined.

To prepare the salmon: Preheat oven to 425. Line a rimmed baking sheet with foil or parchment paper and spray with cooking spray. Place salmon skin-side down on the prepared baking sheet. Rub with oil and sprinkle with S&P. Roast until it flakes easily with a fork in the thickest part, 8-10 mins. per inch of thickness. To serve, slide a thin spatula under each piece of fish, separating it from the skin, and place on a plate. Serve with about 2 T. of the sauce each. Round off your feast with garlic mashed potatoes and steamed broccoli.

"Your peace is more important than driving yourself crazy trying to understand why something happened the way it did. Let it go."

Have a fun and safe New Year's Eve!!

Love,

Machete Milletti

Shredded Pork and Pinto Tacos with Pepita Slaw

Pepitas are toasted pumpkin seeds. I find them at a Mexican grocery store in my "hood". Love their crunchiness in salads, and they are great toppers for soups!
(serves 4)

2/3 cup sliced shallots
1/2 cup unsalted chicken stock
1 t. kosher salt, divided
3/4 t ground cumin, divided
1/2 t. smoked paprika
8 oz. pork tenderloin, trimmed and cut in half crosswise
5 garlic cloves, thinly sliced
1 (15 oz.) can unsalted pinto beans, rinsed and drained
1&1/2 cups thinly sliced red cabbage
1/4 cup coarsely chopped fresh cilantro leaves
2 T. fresh lime juice, divided
1 t. veg.* oil
2 T. pepitas
1/3 cup plain fat-free Greek yogurt
1 ripe avocado, diced
8 taco sized* corn tortillas

Combine shallots, stock, 1/2 t. salt, 1/2 t. cumin, paprika, pork, and garlic in a small saucepan; bring to a simmer. Reduce heat to low; cover and simmer 25 mins. Remove pork from pot; set aside. Increase heat to med.; cook 8 mins. or until liquid is reduced to about 2-3 T. Shred pork with 2 forks; stir pork and beans into cooking liquid. Mash some of the beans to thicken and bind the mixture. While pork cooks, combine cabbage, cilantro, 1&1/2 T. lime juice, and 1/4 t. salt in a small bowl; toss well to combine. Sprinkle with petitas. Combine yogurt, avocado, remaining 1&1/2 t. lime juice, 1/4 t. cumin, and 1/4 t. salt in a small bowl. Mash to desired consistency. Heat tortillas directly over a gas flame or in a hot cast-iron skillet for 20 seconds on each side or until lightly charred. Divide pork mixture, slaw, and avocado mixture evenly among tortillas. Serve with an ice cold cervaza or Mexican coke.

"In case you forget to remind yourself this morning, your butt is perfect. Your smile lights up the room. Your mind is insanely cool. You are way more than enough. And, you are doing an amazing job at life."

Have FUN today!!!

Love,

MM

Alfredo Creamed Spinach

This might not appeal to all of you, but it sure did to me!! I was hooked in by the word, "Alfredo".
(serves 8)

2 T. Kerrygold butter
1 sweet* onion, chopped (1 cup)
2 cups whole* milk
1 pkg. (1.6 oz.) Alfredo sauce mix
1/4 t. freshly* ground pepper
1/4 t. ground nutmeg
2 pksg. (10 oz. each) frozen leaf spinach, thawed, and squeezed dry (or 3 lbs. fresh, stems removed*)
1/4 cup sour cream

In a large nonstick skillet, melt butter over med.-low heat. Add chopped onion; cook, stirring occasionally, until softened, 10 mins. Stir in milk, Alfredo sauce mix, pepper, and ground nutmeg until blended. Stir in spinach; bring to a boil. Reduce to med.-low. Cook, stirring occasionally, until spinach is heated through (if using fresh, til spinach wilts), about 5 mins. Remove from heat. Stir in sour cream. Transfer to a serving dish, and serve immediately.

"Your life is a result of your choices. If you don't like your life, it's time to make some better choices."

Have FUN today, and Count your MANY Blessings!!

Love,

MM

Braised Chicken Thighs with Garlic, Lemon, and Greek Olives

This one pot wonder comes together in just about an hour! And, oh, the aroma.....
(Serves 4-6)

8 bone-in, skin-on chicken thighs
Kosher salt and freshly ground pepper, to taste
3 T. EVOO
12 garlic cloves
2 large sweet* onions, thinly sliced (about 4 cups)
1 lemon, thinly sliced, seeds discarded
2 T. fresh oregano leaves, plus more for garnish
1 cup mixed Greek olives
Juice of one lemon

Remove the chicken from the fridge 20 mins. before cooking to remove the chill. Preheat the oven to 350. Season the chicken on both sides with S&P. In a large ovenproof pan or Dutch oven large enough to hold all the thighs in a single layer, heat the oil over med.-high heat. When the oil is hot, add the chicken, skin-side down, and sear until golden brown, 5-6 mins. Add the garlic cloves to the pan and flip the thighs over. Cook until the garlic is fragrant and has gotten a little brown, 2-3 mins. Remove the chicken and garlic from the pan and set aside. With the pan still hot, add the onions, lemon slices, and oregano, and season with S&P. Cook, stirring often, until the onions have wilted and the brown bits on the bottom of the pan have loosened, 6-8 mins. Nestle the thighs skin-side up I the onion mixture and add the garlic and the olives. Pour the lemon juice over the chicken and transfer the pan to the oven. Bake for 40-50 mins. Scatter fresh oregano leaves over the top and serve.

"The elimination diet: Remove anger, regret, resentment, guilt, blame, and worry. Then, watch your health and life improve."

Have FUN today!!

Love,

MM

Mexican Pinwheels

These would be great to feed the gang while you are watching the Seahawks WIN today!!
(Makes 20)

2 large flour tortillas
2/3 cup spreadable Mexican cheese, divided
2/3 cup refried beans (I would use the kind with jalapenos added*)
1/2 ripe avocado, finely sliced or diced, divided
1/2 cup red onion, finely diced, divided
1/2 cup finely diced tomato, or chunky salsa, excess liquid drained, divided
1/2 cup fresh cilantro, finely chopped, divided

Lay one tortilla flat and spread with a thin layer of the cheese, about 1/3 cup. Top with 1/3 cup refried beans and spread flat. Continue layering with 1/4 avocado, 1/4 cup onion, 1/4 cup tomato or salsa, and 1/4 cup cilantro. Use your hands to flatten all the ingredients down so it's easier to roll. Then tightly roll from one end to the other, and place seam side down on a cutting board. If any ingredients fall out of the tortilla when rolling, it's OK. It's a hefty pinwheel, so just scrape it aside and move on (or pop it in your mouth!!*). Starting in the center of the tortilla, use your hands to form and tighten the roll, moving outward toward the edges. This will help the fillings form together and make slicing easier. Use a serrated knife (blunt-edge knives may smash the pinwheel), and slice into 1/2" slices - about 8-10. Repeat the process with the second tortilla and remaining ingredients. You should have 20 pinwheels.

"Conditions outside don't matter if you're being fed and warmed and loved inside."

Love,

MM

Italian Orzo Tomato Spinach Soup

I hope you all had a wonderful Wonderful day, and a DELISH feast. I know I did!!

Here was our menu:

Smoked Salmon on multigrain rice crackers smeared with cream cheese with chives, tiny diced 
     red onions, capers, a couple of drops of lemon juice, and a sprinkle of lemon pepper
Prime Rib (med. rare - is there any other way??) with my horseradish sauce, and au jus
Herb and Garlic Butter Mashed Red Potatoes
Steamed Broccoli and Cauliflower with Cheese Sauce
Warm dinner rolls
Blackberry Pie with Vanilla Bean ice cream
Peppermint Bark
Chocolate Covered Pretzels

Now, for a change of pace!
(serves 4-6)

2 T. EVOO
1&1/2 cups chopped sweet* onions
1&1/4 cup organic carrots, sliced into 1/2" rounds
1 cup diced celery
6 cloves of roasted garlic, minced
6&1/2 cups low sodium veg. broth or L.S. chicken broth
2 (14.5 oz.) cans fire-roasted diced tomatoes
1&1/2 T. pesto
1&1/2 cups orzo (whole wheat or regular)
1/2 t. dried thyme
1/2 t. Italian seasoning
1/2 t. oregano
3 cups baby spinach, packed, stems removed*
Kosher* salt and freshly ground pepper, to taste

Heat the oil in a Dutch oven or med.-high heat. Add the onions and sauté them for 4-5 mins. until they are soft. Add the carrots, celery, and roasted garlic, and continue to saute for an additional 3 mins. Add the stock, along with the tomatoes, pesto, orzo, thyme, Italian seasoning, and oregano; stir to combine. Reduce heat to med. and let the orzo cook to al dente, about 10 mins., stirring occasionally. Just before serving, add the spinach and continue to cook for 1 min. or until the spinach gets bright green and wilts down. Season with S&P.

"So, what if, instead of thinking about solving your whole life, you just think about adding additional good things, one at a time. Just let your pile of good things grow."

Have FUN today!!

Love,

MM

Merry Christmas, Dear Readers!!

"May you know the peace and joy of Christmas every day of the year."

Love,

Machete Milletti

Black Olives with Cilantro, Garlic, and Lemon

After yesterday's long and complicated one, I thought I would offer an easy amuse bouche for your appetizer table tomorrow.
(Makes about 4 cups)

1/2 cup minced fresh cilantro
1/4 cup EVOO
2 T. fresh lemon juice
3 garlic cloves
1&1/2 lbs. brine-cured imported black olives, such as Kalamata, or a combo*, rinsed and drained
1 T. lemon peel julienned

Puree first 4 ingredients in a blender. Pour into a medium bowl. Add olives; toss to coat. Sprinkle lemon peel over. Serve at room temp.

"Christmas gift suggestions:
To your enemy, forgiveness.
To an opponent, tolerance.
To a friend, your heart
To a customer, service
To all, charity
To every child, a good example
To yourself, respect"

Have fun running around doing last minute things, and then relaxing tonight, and going to a candlelight service at your Church.

Love,

MM

Roast Goose with Apricot and Rice Stuffing

And, for those who want a bit of a Christmas Culinary Adventure, I give you Goose!!
(serves 6) Editor's note: this is a time consuming one, so read all the way through, and plan accordingly.

Stuffing:
1 cup dried apricots, coarsely chopped
1/2 cup dried currants
2 cups ruby Port
4 cup low sodium* chicken stock
2 T. Kerrygold* butter
2 T. veg. oil
2 small sweet* onions, minced
2 celery stalks, chopped
2 cups long-grain rice
1/2 cup chopped fresh flat-leaf* parsley
2 T. minced fresh thyme or 2 t. dried, crumbled
1 t. kosher* salt
1/2 t. freshly ground pepper

Sauce:
2 cups apple cider
4 cups Goose stock (recipe to follow)

Goose:
1 11-13 lb. goose, fat removed from cavity; neck, gizzard, and heart reserved for goose stock
1 lemon, halved
1 T. kosher* salt
1 T. freshly ground pepper
2 cups Goose stock
1/2 cup currant jelly

To make the Goose Stock:
(makes 6 cups)
9 cups low sodium* chicken stock
Neck, gizzard, and heart from goose
2 celery stalks, chopped
1 organic* carrot, peeled and chopped
1 bouquet garni (1 celery stalk, 1 bay leaf, 2 thyme springs, 6 peppercorns)

Simmer all ingredients in a heavy pot until liquid is reduced to 6 cups, skimming surface occasionally, about 50 mins. Strain. Can be prepared 2 days in advance. Cover and refrigerate.

For the stuffing: Place apricots and currants in separate bowls. Pour 1 cup Pork over each. Let stand 6 hours. Bring stock to a boil in a medium saucepan. Melt butter with oil in a heavy large saucepan over med. heat. Add onion and celery and sauté 5 mins. Add rice and stir until translucent, about 3 mins. Add hot stock and mix well. Reduce heat to low. Cover and cook until rice in tender and all the liquid is absorbed, about 20 mins. Transfer to a large bowl. Drain apricots and currants; reserve 1 cup Port. Mix apricots, currants, parsley, thyme, S&P into rice. Set rice mixture aside.

For the sauce: Boil cider in heavy medium saucepan until reduced to 1 cup, about 15 mins. Add stock and 1 cup reserved Port. Reduce heat and simmer until reduced to 1&1/2 cups, stirring occasionally, about 30 mins. Sauce can be prepared 1 day ahead. Cover and refrigerate stuffing and Port sauce separately.  Let stuffing stand 1 hour at room temp before continuing with recipe.

For goose: Preheat oven to 350. Pierce goose skin (not meat) all over with a fork. Cut off wing tips at joint. Rub goose inside and out with lemon. Sprinkle inside and out with S&P. Fill the main cavity and neck cavity loosely with stuffing. Skewer neck cavity closed. Leave main cavity open. Tie legs together. Place any remaining stuffing in a small buttered baking dish; cover with foil. Place goose, breast side up, on a rack set in a large roasting pan. Roast 1&3/4 hours, basting every 30 mins. with goose stock and pan drippings. Pour off fat accumulated in pan. Continue roasting goose until meat thermometer inserted in the thickest part of the thigh registers 165*, basting goose stock and drippings in pan every 30 mins., and covering goose with foil if browning too quickly, about 1 hour. Place stuffing in baking dish in oven during last hour and baste with stock every 30 mins. Transfer goose to heated platter and cover with foil. Strain pan juices into a bowl and degrease. Set roasting pan over med. heat. Return juices and bring to bowl, scraping up any browned bits. Transfer juices to heavy med. saucepan. Add Port sauce and simmer until reduced to 1&1/2 cups, about 10 mins. Add jelly and stir over med. heat until melted. Serve goose and stuffing, passing sauce separately. Round out this feast with roasted potatoes and steamed broccoli.

"Positive thinking evokes more energy, more initiative, and more happiness."

Have FUN today!!

Love,

MM

                                                                                  

Cranberry-glazed Brie

A bonus one today cuz it sounds so spectacular, and is a wonderful coupling of contrasting tastes, colors, and texture!!
(serves 12)

Cranberry marinade:
3 cups fresh* cranberries
1/4 cup firmly packed golden brown sugar
1/4 cup dried currants
1/3 cup water
1/8 t. dry mustard
1/8 t. ground allspice
1/8 t. ground cardamom
1/8 t. ground cloves
1/8 t. ground ginger

Cheese:
1 2.2 lb. Brie cheese wheel (8" diameter)

Accoutrements:
Crackers
Granny Smith apple slices (squeeze lemon juice over to keep from browning*)
Pear slices (the same lemon treatment*)
Thin slices of a baguette*

For the marmalade: Combine all ingredients in a heavy nonaluminum saucepan. Cook over med.-high heat until most of the berries pot, stirring frequently, about 5 mins. Cool mixture to room temp. (Can be prepared 3 days ahead - cover tightly and refrigerate.)

For cheese: Using a sharp knife, cut circle in top rind of cheese, leaving 1/2" border of rind. Carefully remove center circle of rind from cheese. Do not cut through side rinds. Place cheese in 8" diameter ceramic baking dish or on a cookie sheet lined with foil. Spread cranberry marmalade over. (Can be prepared 6 hours ahead - cover and chill. Bring to room temp. before continuing). Preheat oven to 300. Bake cheese until soft, about 12 mins. Set cheese on a large platter. Surround with crackers, fruit and bread slices. Serve warm or at room temp.

"You can be gorgeous at 30. Charming at 40. And irresistible for the rest of your life." ~ Coco Chanel

Love,

MM

Potato Salad with Horseradish

I know this is radical to think of cold potatoes instead of hot on Christmas, but horseradish goes SO well, and is a "natch" with Prime Rib!!
(serves 4)

1&1/2 lbs. new potatoes
1/2 cup sour cream or plain Greek yogurt*
3 T. horseradish, peeled and finely grated
Pinch of paprika
1/2 t. honey
Kosher* salt and freshly ground black pepper
Bunch of scallions or chives
Handful of flat-leaf* parsley

Wash the potatoes, but do not peel. Boil in salted water until tender. Meanwhile, make the dressing. Combine the sour cream with the horseradish, paprika, and honey. Mix well and season with S&P. Trim the scallions and slit down the stocks so they curl outwards or finely chop the chives. When the potatoes are cooked, slice them while still hot and mix into the dressing with the parsley. Garnish with the onions or chives. Actually, you can serve them still warm, or chill and serve cold.

"I am Strong. I am Resilient. I Try my Best. I Value my Life. I am not Perfect, I am the Perfect Me. I am empathetic. I am a warrior, ready to conquer. I am not Broken. I am Loving. I Take Things One Day at a Time. I am Independent. I'm Human. I am a Survivor."

Stay Well, I am working my way back to that state from a bout with Bronchitis!!

Love,

MM

Tiger Butter Fudge

Who doesn't like a great fudge at Christmas time? This one has no nuts, but you can easily add your fav.
(makes 25 pieces)

Cooking spray (I use coconut oil C.S.*)
2 cups plus 1/2 cup milk chocolate chips
2 14 oz. cans sweetened condensed milk
1 cup white chocolate chips
1 cup peanut butter chips
1 t. veg. oil

Line a 9x9" pan with foil, leaving a 2" overhang on two sides. Coat the foil with the cooking spray. Place 2 cups milk chocolate chips and 1 can condensed milk in a large microwave safe bowl and heat, stirring every 30 secs., until melted and smooth, about 2 mins. Transfer the mixture to the prepared pan. Place the white chocolate chips, peanut butter chips, and remaining can condensed milk in a clean large microwave safe bowl, and repeat the melting process. Spread the white chocolate mixture evenly over the chocolate mixture. Place the remaining 1/2 cup milk chocolate chips and the veg. oil in a small microwave bowl, and heat stirring every 20 secs., until melted and smooth. Drizzle over fudge, then refrigerate until firm, about 1 hour. using the foil overhangs, lift the fudge from the pan and transfer to a cutting board. Cut into 25 squares. Store in an airtight container up to a week.

"Sharing is caring."

Have Fun today, and reflect on the Reason for Christmas!!

Love,

MM

Spiced Marinated Lamb Chops with Garlicky Yogurt

These TENDER quick-cooking lamb chops make dinner feel instantly fancy. Lamb is my FAV. kind of meat!!
(serves 4)

1&1/2 cups whole-milk plain Greek yogurt
2 T. freshly squeezed* lemon juice
2 garlic cloves, finely grated
Kosher salt and freshly ground pepper
2 t. ground cumin
1 t. ground coriander
3/4 t. ground turmeric
1/4 t. ground allspice
2 lb. rib, shoulder or loin lamb chops (I choose loin*)
2 T. veg. oil, divided
Mint sprigs*, for garnish

Combine yogurt, lemon juice, and garlic in a med. bowl; season with S&P. Transfer 1/2 cup yogurt mixture to a small bowl and set aside for serving. Stir cumin, coriander, turmeric, and allspice into remaining yogurt mixture. Season lamb chops with S&P. Using your hands, evenly coat all side of chops with spiced yogurt mixture, avoiding the bone. Let chops sit at room temp. for 30 mins. or cover and chill up to 12 hours. Heat 1 T. oil in a large skillet over med.-high heat. Wipe off excess marinade from lamb chops and cook half until nicely browned, about 3 mins. per side (the yogurt will help them take on color quickly). Remove chops from skillet and pour off fat (no need to wipe out skillet). Repeat with remaining 1 T. oil and remaining chops. Serve the lamb chops, garnished with mint sprigs, with the reserved yogurt mixture alongside.

"Wake up early. Drink coffee. Work hard. Be ambitious. Keep your priorities straight, your mind right, and your head up. Do well. Live well, Dress really well. Do what you love, love what you do. It is time to start living!"

Praise God from Whom all Blessing flow!!! Today and EVERY day.

Love,

MM

Fresh Herb Potato Rosti

If you like hash browns you'll love this crispy hors d'oeuvre from Austria that is nothing more than grated potatoes and fresh herbs fried in a little olive oil.
(serves 6-8)

2 large russet potatoes, peeled and grated (1&1/2 lbs.)
4 t. fresh chives, coarsely chopped
4 t. fresh flat-leaf* parsley, coarsely chopped
4 t. fresh tarragon, coarsely chopped
Kosher* salt and freshly* ground pepper
2 T. EVOO
Sour cream*, plain Greek yogurt*, or crème fraiche* for serving

Squeeze as much liquid as possible out of grated potatoes, then place in a large bowl, and toss with the herbs. Season with S&P. Heat 1 T. olive oil in a 9" skillet (preferably cast iron) over med. heat. Press potato mixture into pan, and cook 10 mins. or until bottom and sides or rosti are golden brown. Loosen bottom and sides of rosti, then slide onto a plate. Add the remaining 1 t. oil to the pan, flip rosti back into pan browned side up, and cook 10-15 mins. more or until second side is golden brown. Loosen rosti and slide onto a serving plate. Slice into wedges or squares with a pizza cutter, and serve warm with sour cream, Greek yogurt, or crème fraiche.

"Always leave people better than you found them. Hug the hurt. Kiss the broken, Befriend the lost. Love the lonely."

And, have FUN today!!!

Love,

MM

Horseradish Shrimp

Oh, Yeah, Baby!!
(serves 8)

1/4 cup tomato paste (I buy it in a tube - way easier and less waste than those little cans*)
1/4 cup prepared horseradish, drained
3 T. EVOO, plus more for brushing
3/4 t. Texas Pete* hot sauce
1&1/2 t. Kosher salt and freshly ground pepper to taste
2 lbs. large shrimp, peeled and deveined (leave tails on)
Lemon wedges, for serving

Mix the tomato paste, horseradish, olive oil, hot sauce, S&P in a large bowl; add the shrimp and toss to coat well. Cover and refrigerate 30 mins. to an hour. Preheat the broiler. Brush a rimmed baking sheet with olive oil. Spread out the shrimp on the baking sheet and broil until just cooked through, 4-8 mins. (no need to turn). Serve warm or at room temp. with lemon wedges.

"Faith is not about everything turning out ok. Faith is about being ok no matter how things turn out."

Happy Friday!!

Love,

MM

Baked Cambozola Dip with Pecans and Cranberries

You will not have any of this left.........................!!!
(serves 6-8)

1/2 cup roughly chopped pecans
1/2 cup dried cranberries
2 t. packed light brown sugar
1/4 t. curry powder
A pinch of Kosher salt
1 lb. Cambozola cheese, rind removed, cubed
Pear slices, Granny Smith* slices, multigrain* crackers, or pita chips, for serving

Preheat the oven to 400. Combine the first 5 ingredients in a med. bowl. Put the cheese in a 1 qt. baking dish and top with the pecan mixture. Bake until the cheese melts and the nuts are toasted, about 12 mins. Serve with the pear, apples, crackers, or pita chips.

"Many people never get what they want because they are too busy holding things they are suppose to let go."

Have FUN today, and please pray for me - I am SO sick with a sore throat/cold/sinus situation!!

Love,

MM

Chicken Meatballs with Curried Dipping Sauce

Sounds YUMOLA to me!!
(makes 24)

1/2 cup light* mayo.
1 T. freshly squeezed lemon juice
1/2 t. curry powder
1/2 t. turmeric
Kosher* salt and freshly* ground pepper
1 lb. ground chicken
4 scallions, chopped
2 T. fresh flat-leaf* parsley, chopped
1 small* Serrano or jalapeno* chile, seeded and minced (wear gloves*)
1 T. Panko* breadcrumbs
1 t. grated ginger
Cooking spray (I use coconut oil C.S.*)

In a small bowl, whisk together first 4 ingredients; season with S&P. In another med. bowl, combine next 6 ingredients; season with S&P. Form into 24 balls. On a rimmed* baking sheet coated with cooking spray, broil meatballs until cooked through, turning occasionally*, about 10 mins. Serve with sauce.

"Opinion is really the lowest form of human knowledge. It required no accountability, and no understanding. The highest form of knowledge is empathy for it requires us to suspend our egos and live in another's world. It requires profound purpose larger than the self kind of understanding."

Have FUN today!!

Love,

MM

Mini Muffulettas

If you are searching for an "amuse bouche", check out this easy peasy one!
(makes 8)

1/4 cup chopped jarred roasted red peppers
1 rib celery
1 shallot
2 T. EVOO
2 T. red wine vinegar
1 T. capers, rinsed*
Kosher* salt and freshly* ground pepper
8 slices soppressata
8 slices mortadella
8 slices provolone cheese
8 slider buns

In a food processor, chop first 6 ingredients to form a coarse paste; season with S&P. Divide meats, cheese, and pepper spread among buns. Voila!!

"Praise is the song of a soul set free."

Have FUN today, and share your smile liberally.

Love,

MM

Big Blue Turkey Burgers

"Sure, Thanksgiving is over, but turkey and cranberries are a delicious combo. all year long." Thanks, RR!!
(makes 4)

2 cups fresh or frozen cranberries
1/2 cup Sugar in the Raw*
1/2 cup water
1 lb. ground turkey
3 scallions, finely chopped
2 T. Worcestershire sauce
Kosher* salt and freshly ground pepper
1/2-3/4 cup (2-3 oz.) big crumbles of blue cheese or smoked blue cheese
1 T. EVOO
Bread and butter pickle slices, red leaf lettuce, and thinly sliced red onions
4 Kaiser roll, split and toasted
Dill pickle-flavored potato chips

In a large saucepan, bring the cranberries, sugar, and 1/2 cup water to a boil over high heat. Reduce the heat to med. and cook, stirring occasionally, until the cranberries pop and the sauce thickens, about 15 mins. Cover the sauce to keep it warm while you make the burgers. In a med. bowl, combine the ground turkey, chopped scallions, and Worcestershire sauce. Season with S&P; gently mix in the blue cheese. Form into 4 large patties (thinner in the centers for even cooking). In a large nonstick or cast-iron skillet, heat the oil, one turn of the pan, over med.-high. Cook the patties, turning occasionally, until cooked through, about 10 mins. Arrange the pickles, lettuce, and onion on the bun bottoms. Top with the patties, slather with warm cranberry sauce, and set the roll tops in place. Serve with the potato chips.

"When you've done something wrong, admit it and be SORRY. No one in history has ever choked to death from swallowing their pride."

Have FUN today!!!

Love,

MM

Cheesy Broccoli Gratin

Cheese - Broccoli - I'm IN!!!!
(serves 4)

3 T. EVOO
6 cups broccoli florets (1 small head)
Kosher salt
2 garlic cloves, minced
1 cup heavy cream
1/2 t. freshly grated nutmeg
1 cup grated Gruyere cheese
1/4 cup thinly sliced scallions, white and green parts
1/4 t. dill
1/2 cup Panko breadcrumbs, toasted

Put a large skillet (I would use cast iron*) over med.-high heat. Add the olive oil followed by the broccoli and a good pinch of salt. Cook, stirring occasionally, for 1 min. Add the garlic and cook until the garlic becomes fragrant, about 1 min. Reduce the heat to med., add the cream and nutmeg, and cook until the cream reduces slightly and the broccoli is cooked through, about 2 mins. Add the Gruyere and cook, stirring constantly, until the cheese is melted, about 1 min. Remove from the heat, stir in the dill, scallions, and top with the Panko. You can serve this "family style" right from the skillet.

"To make a difference in someone's life you don't have to be brilliant, rich, beautiful or perfect. you just have to CARE!"

Love,

MM

Speedy Spinach and Gouda-Stuffed Pork Chops

Apparently this one started out as a restaurant copycat, but I'll be you can't tell the difference!! And, this low-carb dinner is great for circulatory and bone health thanks to the baby spinach.
(makes 2 servings)

3 T. Panko* bread crumbs
2 T. freshly* grated Parmesan cheese
2 pork sirloin cutlets (3 oz. each)
1/4 t. kosher* salt
1/8 t. pepper
2 slices smoked Gouda cheese (about 2 oz.)
2 cups fresh baby spinach, stems removed*
2 T. horseradish mustard

Preheat oven to 400. In a shallow bowl, mix bread crumbs and Parmesan. Sprinkle tops of pork cutlets with S&P. Layer one end of each with Gouda and spinach. Fold cutlets in half, enclosing filling; secure with a toothpick. Brush horseradish mustard over outsides of pork; dip in Panko mixture, patting to help coating adhere. Place on a greased foil-lined baking sheet. Bake 12-15 mins. or until golden brown and pork is tender. Discard toothpicks before serving.

"I know God has a Plan. I pray for Direction to follow it, Patience to wait on it, and Knowledge to know when it comes."

We celebrate the amazing life of Billie Franklin today!!

Love,

MM

Balsamic-Seasoned Steak with Swiss

Happy Friday, Friends!! This is a quick one that yields a tender steak without a long marinating time!!
(serves 4)

1 beef top sirloin steak (3/4" thick)
1/4 t. coarsely ground pepper
2 T. balsamic vinegar
2 t. A-1* Steak Sauce
2 oz. sliced Swiss cheese, cut into thin strips

Preheat broiler. Place steak on a broiler pan; sprinkle with pepper. Broil 4" form heat 7 mins. Meanwhile, in a small bowl, mix vinegar and steak sauce. Turn steak; drizzle with 1 T. vinegar mixture. Broil 4-6 mins. longer or just until meat reaches desired doneness, 140-145 for med. rare. Remove steak to a cutting board; let stand 5 mins. Cut steak into 1/4" slices; return to pan, arranging slices close together. Drizzle slices with remaining vinegar mixture; top with cheese. Broil 30-40 secs. longer just until the cheese is melted. I think buttered petite peas from Trader Joes, and garlic mashed potatoes would be the perfect sides to round out this feast!!

"Warmth for our spirits is an necessary as warmth for our bodies. We need to stay close to Jesus who is our windbreak against the coldness of the world."

Have FUN today, and share the FUN with others!!!!

Love,

MM

Cheese Crisp Tacos with Pineapple Kiwi Fruit Salsa

"Crispy melted cheese forms these cheese crisp tacos with pineapple kiwi fruit salsa inside. The bright salsa is a great contrast to the buttery, crisp cheese tuile. The perfect appetizer for any party!"
This one had me at "Cheese Crisp Tacos"!!
(makes 12-16 tuiles)

2 cups 4 shredded Mexican* cheeses

2 cups small dice pineapple, either fresh or 1 (20 oz.) can of pineapple slices in juice, diced
1/2 cup small dice kiwi (2 peeled kiwis)
1 small* jalapeno, finely diced
2 T. freshly squeezed* lime juice

Make the salsa: Mix together all of the salsa ingredients and place in an airtight container. Chill in the fridge until serving to let the flavors meld. You can easily make this a day or two in advance.

Make the Cheese Crisp Tacos: Set aside a clean mini muffin pan and heat a nonstick skillet over med.-high heat. You'll also need a plastic/silicone spatula that is heat safe (like the kind you use for cookies or cake batter). Place a pinch or 2 of the shredded cheese into a 2&1/2-3" round on your skillet. You can use the spatula to gently round out the edges, pushing any stray cheese into the circle. Don't disrupt the circle of cheese. Let the cheese melt and bubble, undisturbed, until it starts to form a gold brown crust (about 1 min.). Remove the cheese from the pan and set it between the cups of an upside down mini muffin tin, to make a taco shape. Repeat with the remaining chees, or until you have as many cheese crisp tuiles as you desire. Allow your cheese crisp tacos to cool and set completely (about 15 mins.) before filling them or removing them. To serve: Fill each cheese taco with the pineapple kiwi fruit salsla.

"Time is like a river. You cannot touch the same water twice because the flow that has passed will never pass again. Enjoy every moment of your life."

Have FUN today!!!

Love,

MM

Easy Baked Garlic Mushrooms

This one definitely caught my eye on facebook!!
(serves 6)

1 lb. white button mushrooms (I would use crimini*), wiped clean with a damp paper towel and
     stems cut off
4 T. balsamic vinegar
2 T. Kerrygold* butter, melted
3 cloves of garlic, crushed
1/2 t. dried oregano
1/2 t. dried basil
1 t. fine grain sea salt, like Maldon*
1/4 t. freshly* ground pepper
Chopped fresh flat-leaf* parsley, for garnish

Preheat oven to 425, and place a rack in the middle. Lightly grease a baking sheet and set aside. In a large bowl, whisk balsamic, butter, garlic, oregano, basil, S&P. Stir in mushrooms and let sit for at least 15 mins. Spread mushrooms onto the prepared baking sheet. Place in the oven and roast for about 15-20 mins., until tender. Sprinkle with chopped parsley and serve.

"Amid the hectic rush of the season, have you stopped to ponder the miracle that we celebrate each Christmas?"

Have fun out there today, but hold on to your hat, there is a toupee warning out - wha wha wha!!

Love,

MM

French Dip Dumplings

How good and fun do these sound?! Are they are way easy peasy, to boot.
(serves 4)

1 can (10&1/2 oz.) Campbell's Condensed French Onion Soup (or your own*)
1 cup water
3/4 lb. thinly sliced deli style rare* roast beef (16 slices)
1 package (16 oz.) refrigerated jumbo biscuit dough (8 biscuits)
1 cup shredded Italian cheese blend (about 4 oz.)

Heat oven to 350. Heat the soup and water in a 10" skillet over med.-high heat to a boil. Reduce the heat to med. Add the beef and cook for 5 mins. or until the mixture is hot. Pat or roll the biscuit dough into 8 (5") circles. Using a slotted spoon, spoon the beef in the centers of the dough circles (reserve the soup mixture and keep warm). Sprinkle each with 2 T. cheese. Gather the sides of the dough circles up to the center over the filling to form a pouch and twist to seal. Place the dumplings on a baking sheet. Bake for 15 mins. or until the dumplings are golden brown. Serve with the reserved soup mixture for dipping.

"When we give back to God what He has first given to us, we give Him the perfect gift - ourselves."

Have FUN today!!

Love,

MM

Pistachio, Apricot, and Sesame Brittle

If you are pondering giving foodie gifts this Christmas, check this one out!
(serves 8)

Cooking spray (I use coconut oil*)
1 cup Sugar in the Raw*
1/2 cup light corn syrup
Pinch of kosher* salt
1 T. Kerrygold* butter
1 t. baking soda
1/2 cup chopped pistachios
1/3 cup chopped dried apricots
1 T. toasted* sesame seeds

Coat baking sheet with spray. In a saucepan, cook sugar, syrup, and a pinch of salt over med. heat, stirring occasionally, until amber, 10-13 mins. Carefully stir in butter and baking soda (mixture bubbles up); pour onto baking sheet and spread out evenly*. Top with remaining ingredients; cool and break into pieces. You can wrap portions in colored cellophane sheets and tie with curly ribbon for a pretty presentation*.

"Whatever you believe about yourself on the inside is what you will manifest on the outside."

Have FUN today!!

Love,

MM

Orange-Honey Chicken

Here's a new zesty - but soothing at the same time - chicken one to try that might just become tops at your house!
(serves 6)

1 cup Panko* bread crumbs
1 T. grated orange peel
1 t. sea* salt
1/2 t. freshly* ground pepper
1&1/2 lbs. chicken tenderloins
EVOO cooking spray
1/4 cup Kerrygold* butter, cubed
1/2 cup honey
2 T. water
1 t. chicken bouillon granules (get the lowest sodium you can find*)

Preheat oven to 425. In a shallow bowl, mix bread crumbs, orange peel, S&P. In another bowl, toss chicken with orange juice. Dip chicken in crumb mixture, patting to help coating adhere; place on a greased and foil-lined baking sheet. Spritz tops with cooking spray. Bake 10-12 mins. or until light golden and chicken is no longer pink. Meanwhile, in a small saucepan, combine sauce ingredients. Bring to a boil over med. heat, stirring constantly; cook and stir 1-2 mins. or until blended. Serve with chicken, sliced tomatoes, and warm biscuits.

"Never lose sight of the fact that just Being is FUN!" ~ Katherine Hepburn

Love,

MM

Spaghetti and Broccoli Agli Olio

I watched Jeff Mauro make this for his Italian Grandmother yesterday on the Food Channel (she heartily declared it "Delishioso!!"), and it looked SO good!!!
(serves 6-8)

1 large bunch of broccoli crowns*, cut into about 5 cups of florets
Kosher salt
Ice
1 lb. whole grain* spaghetti
1/2 cup EVOO
1-2* t. crushed red pepper flakes (to taste)
6 cloves of garlic, minced
Juice of half a lemon
1 cup freshly grated Parmiagiano-Reggiano cheese

Add the broccoli florets to a large pot of boiling, salted water, and cook til al dente, 3-4 mins. Prepare a bowl of ice water. Remove the florets from the pot, reserving the cooking water. Stop the cooking process by shocking them in the ice water. Remove the florets and pat dry. Add the spaghetti in the same pot of water. Cook until al dente, about 8 mins. Meanwhile, add the oil, red pepper flakes, and garlic to a large skillet over med.-low heat, and sprinkle with salt. Cook until the garlic is lightly toasted and fragrant., about 8 mins. Add the florets, toss to coat and warm through. Drain the pasta in a colander set in the sink., and add the pasta to the skillet. Increase the heat to med.-high. Toss the ingredients and adjust the seasoning, if needed. Transfer the pasta to a large serving bowl. Squeeze the lemon juice all over top, and sprinkle with the cheese. Bon Appitito!!

"May the God of hope fill you with all joy and peace in believing, so that by the power of the Holy Spirit you may abound in hope." ~ Romans 15:13

Have FUN today!!

Love,

MM

Black-Bottom Cherry Cream Cheese Pie

Sounds YUMOLA to me. Think I will make this for Christmas!!
(8 slices)

1 baked 9" pie crust
1 cup finely crushed Oreo cookies
5 T. Sugar in the Raw*, divided
1/4 cup Kerrygold* butter
1 (15 oz.) can sweetened condensed milk
1 (8 oz.) package of cream cheese, softened
1 t. vanilla
1/3 cup freshly squeezed* lemon juice
1 can cherry pie filling
1/2 cup whipping cream

Combine Oreo cookie crumbs and 3 T. sugar. Add butter and mix until crumbs are evenly moist. Pat 3/4 of the mixture into the bottom of the pie crust. Beat cream cheese until fluffy. Add condensed milk while beating. Add lemon juice and vanilla, and beat until combined. Pour into pie crust. Chill until firm. Top with cherry pie filling. Beat whipping cream and gradually add remaining sugar. Spread whipped cream on pie. Sprinkle the rest of the Oreo cookie crumbs on top. Enjoy!!

"There are two ways to live: you can live as if nothing is a miracle, or you can live as if everything is a miracle."

Love,

MM

Mermaid Casserole

A warming, cheesy, shrimp casserole - perfect for a rainy night!!
(serves 4)

3 cups shell pasta
2 T. Kerrygold* butter
2 T. flour
1&1/2 cups whole milk, 1/2&1/2*, or heavy cream*
2 cups shredded mozzarella cheese, divided
Kosher* salt and freshly* ground pepper
8 oz. fresh baby spinach, stems removed*
12-16 oz. small shrimp, peeled, de-veined, with tails off
15 oz. jar pearl onions, drained and rinsed
2 T. seasoned Panko* breadcrumbs
4 Lemon crowns*, for garnish

Preheat oven to 350. Cook the pasta al dente according to package instructions. Drain and set aside. In a small sauce pot, stir flour into melted butter until smooth; continue cooking for 5 mins., stirring often. Add milk, 1&1/2 cups cheese, and S&P to taste. Continue stirring on med.-low heat until sauce is smooth. Remove pot from heat and stir in spinach. In a separate bowl, combine cooked pasta, thawed shrimp, and pearl onions. Pour cheese and spinach sauce over top and stir until pasta is well coated. Transfer mixture to a buttered* baking dish; top with breadcrumbs and remaining cheese. Bake covered for 45 mins. Uncover and continue baking until cheese is golden brown and breadcrumbs are toasty, about 15 mins. Some warm garlic bread* and a wedge salad* would be wonderful additions to round out your feast. Put plate of the lemon crowns on the table.

"Great minds discuss ideas. Average minds discuss events. Small minds discuss people." ~ Eleanor Roosevelt

Happy Friday, Friends!!!

Love,

MM

Fajita Burger Wraps

"This one gives you a burger, veggies, and a crunchy shell in one! And, every 'kid' is a fan."
(makes 4 servings)

1 lb. lean ground beef (90% lean)
2 T. fajita seasoning mix
2 t. canola oil
1 each medium sweet red and yellow* bell peppers, cut into thin strips
1 med. sweet* onion, halved and sliced
4 (10") flour tortillas
3/4 cup shredded 4 Mexican* cheeses

In a large bowl, combine beef and seasoning mix, mixing lightly but thoroughly. Shape meat mixture into four 1/2" thick patties. In a large skillet, heat oil over med. heat. Add burgers; cook 4 mins. on each side. Remove from pan. In the same skillet, add peppers and onion; cook and stir 5-7 mins. or until lightly browned and tender. On the center of each tortilla, place 1/2 cup pepper mixture, one burger, and 3 T. cheese. Fold sides of tortilla over burger; fold top and bottom to close, forming a square. Wipe skillet clean. Add wraps, seam side down. Cook on med. heat 1-2 mins. on each side or until golden brown and a thermometer inserted in beef reads 160. I would serve these with a side of refried beans squirted with lime juice, sour cream, and guacamole*.

"Take every chance in life because some things only happen once."

Have FUN today, and batten down the hatches cuz "Thar she blows" again!

Love,

MM

Mini Smoked Salmon Tostadas

YAY, I'm finally re-connected to the internet and YOU!! I have missed writing my blog. But, never fear, I have been combing lots of food mags. and cookbooks in the interim. This one looked fun and festive - let alone yumola!!
(makes 24 tostadas)

8 oz. soft cream cheese with chives*
2 T. snipped fresh chives
2 T. chopped pimientos
24 small, flat, round white corn* tortilla chips
Smoked wild caught* salmon fillet, broken into small pieces
24 fresh cilantro sprigs
Lemon wedges, for serving

Spread the cream cheese on the tortilla chip rounds. Top with chives, pimientos, salmon, and cilantro. Serve on a platter ringed with lemon wedges.

Welcome, December. Let's remember that our Savior, Jesus Christ is the REASON for the season as we sang about Sunday in our beautiful Choir Anthem, Bethlehemtown!!

Have FUN today!!

Love,

Machete Milletti