Seven Layer Antipasti Dip

And, here is one to consider if you are hosting a NYE soiree tonight:
(serves 12-16)

8 oz. Gorgonzola cheese, crumbled
2 pkgs. (8 oz. each) Neufchatel (lower fat cream cheese) at room temp.
Kosher* salt, and freshly* ground pepper
1/3 cup refrigerated pesto
1 jar (12 oz.) marinated artichokes hears, drained, 2 T. marinade reserved
1 pkg. (7-8 oz.) Mediterranean* spiced feta cheese, crumbled
1 cup pitted, chopped green olives or Kalamata*
2/3 cup fig jam
1 jar (14 oz.) sweet piquante peppers, such as Peppadew, drained and quartered (1&1/2 cups)
Toasted baguette slices, a variety of crackers, and breadsticks

In a food processor, puree the Gorgonzola and 1 pkg. Neufchatel; transfer to a bowl. Season with S&P. Clean the processor bowl; add the remaining pkg. of Neufchatel and the pesto. Puree; transfer to another bowl and season with S&P. Clean the processor bowl; add the artichoke hears and the marinade, and the feta. Puree and transfer to a third bowl. Season with S&P. Scatter the olives on the bottom of a 1&1/2 qt. glass dish. Spoon dollops of the Gorgonzola puree on top; spread in an even layer. Spread the fig jam on top. Spoon dollops of the pesto puree on top; spread in an even layer. Scatter 1 cup peppers to top. Spoon dollops of the artichoke puree on top; spread in an even layer. Top with the remaining 1/2 cup peppers. Serve or cover and chill up to 4 hours. Serve with bread, crackers and breadsticks.

"There's no better day than today to enter into God's family."

As we enter into a new year with new challenges and opportunities, let us be THANKFUL for all our Blessings. Have FUN tonight. And, Go Huskies!!

Editor's Note: I will be going to the Tulalip Casino tonight to dance, and staying in Everett, so prob. won't be posting again til Monday.

HAPPY NEW YEAR!!!!!!!

Lots of Love,

Machete Milletti

Smoked Salmon and Caper Breakfast Muffuletta

Consider this sammie for your New Year's Day Brunch. It's loaded with protein, veggies, and herbs. Course you MUST eat at least a spoonful of black eyed peas during the day!!
(serves 6-8)

10 oz. loaf challah bread (about 11" long))
3/4 cup chopped red onion
3/4 cup drained capers (from 2 3oz.  jars) roughly chopped
1/2 cup EVOO
1/2 cup finely chopped celery (about 1 rib)
1/3 cup flat-leaf parsley leaves, chopped
1 T. chopped fresh dill
1 t. lemon zest plus 1 T. and 1&1/2 t. fresh* lemon juice
Freshly* ground pepper
1/2 cup cream cheese with chives*, at room temp.
8 oz. thinly sliced wild caught* smoked salmon

Halve the challah horizontally and place on a platter. In a large bowl, mix the onion, capers, EVOO, celery, herbs, and lemon zest and juice; season generously with pepper. Spoon the caper relish on the top half of the bread, pressing lightly so the relish sticks to the bread. Spread the cream cheese on the bottom half of the bread. Arrange the salmon on the cream cheese in an even layer. Add the top half of the bread, pressing down lightly. Wrap tightly in plastic wrap, and refrigerate until the flavors meld, at least 8 hours or overnight. Let the sammie stand at room temp. about 10 min. before serving.

"When we draw near to God our minds are refreshed and our strength is renewed!"

Happy Friday, Friends!

Love,

Machete Milletti

The Mighty Dolomites Burger

This juicy kale pesto-topped garlicky cheeseburger will make you sit up and take notice!!
(makes 4 burgers)

Kale Pesto:
2 cups (packed) stemmed, chopped Tuscan kale
1/3 cup toasted chopped walnuts
1 large clove of garlic, crushed
Kosher* salt and freshly* ground pepper
1/2  cup grated Parmigiano-Reggiano or Pecorino Romano cheese
1/2 lemon, juiced (about 2 T.)
About 1/4 cup EVOO

Burgers:
Natural olive oil cooking spray
8 thick slices tomato (about 3 tomatoes on the vine)
Kosher* salt and freshly* ground pepper
2 lbs. ground beef
3 T. grated sweet onion with juices
3 T. Worcestershire sauce
3 cloves garlic, grated or finely chopped
1/2*-1 t. crushed red pepper flakes
1 t. dried oregano, lightly crushed
EVOO, for drizzling
4 deli slices provolone
4 deli slices mozzarella
4 plain or sesame Kaiser rolls, split and toasted

Preheat the oven to 400. For the pesto: In a food processor, add the kale, nuts, and garlic. Season with S&P and pulse until finely chopped. Add the cheese and lemon juice and process to blend. With the machine running, stream in the EVOO; season with S&P. Spray a wire rack with cooking spray. Set the rack in a rimmed* baking sheet, arrange the tomato slices on top in a single layer and season with S&P. Roast until the tomatoes slump, begin to shrink and are browned at the edges, 15-25 min. Heat a large cast-iron skillet over high. In a med. bowl, add the beef; season with S&P. Mix in the onion, Worcestershire, garlic, crushed red pepper flakes, oregano, and fat drizzle of EVOO. Form 4 large patties (thinner in the center for even cooking). Spray the skillet with the cooking spray. Add the patties and cook, turning occasionally, 8-12 min. During the last min. of cooking, top the patties with a slice each of provolone and mozzarella and tent with foil to melt. Place the burgers on the roll bottom and top each with 2 slices of roasted tomatoes. Slather the roll tops with pesto and place on burgers.

"Balance, My Darling is not letting anybody love you less than you love yourself."

Have FUN today!!!!!

Love,

MM

Chinese Chiken Salad Cups with Tangerines

Also saw this one in RR's Mag. Editor's note: there is no serving size and just an ingredient list, so do it "to taste". I WILL be making this for a lunch soon!!! I know this is two chicken recipes in a row, but it sounded so GOOD and refreshing.

Toasted* sesame oil
Rice vinegar
Minced fresh ginger
Scallions, chopped
Kosher* salt
Freshly* ground pepper
Bagged coleslaw mix
Rotisserie chicken, shredded
Iceberg lettuce leaf "cups"
Tangerine, cut into segments

In a large bowl, whisk together sesame oil, vinegar, ginger, scallions, and S&P. Toss with coleslaw and chicken. Scoop into the lettuce leaf cups. Top with tangerine segments.

"Lord, give me the strength to be the light for someone who needs it."

Have FUN out there today. Good try, Cougs.

Love,

Machete Milletti

Ranch Chicken Bake

FAST and TASTY!!
(serves 4)

4 boneless, skinless chicken breasts, or 8 boneless, skinless chicken thighs* (2 lbs. total)
1 lb. red potatoes, chopped into 1" pieces
2 T. EVOO
1 package (1 oz.) ranch dip mix
Kosher* salt and freshly ground pepper*
1/2 cup torn fresh dill
1/4 cup chopped fresh chives
1 T. fresh lemon juice

Preheat oven to 450. On a rimmed* baking sheet, toss first 4 ingredients. Arrange in an even layer. Season with S&P. Roast until chicken is cooked through (165 degrees*), about 25 min. Top with remaining ingredients.

"Before you leave the house in the morning*, you need to make up your mind that you're going to stay Positive and Enjoy the day no matter what comes your way."

Love,

MM

Shrimp and Fennel Soup with Garlic Toasts

"Break out your bowls! Eating soup may make you feel fuller for longer than a knife-and-fork meal with the same number of calories." - says the quote that accompanies this recipe I saw in the healthy insert of the Dec. Rachael Ray Mag.
(serves 4)

2 T. EVOO, divided
2 lbs. extra-large shrimp, peeled and deveined, shells reserved
8 cups low-sodium chicken stock
3 cloves garlic - 2&1/2 finely chopped, 1/2 mashed into a paste
1 sweet* onion, chopped
1 bulb fennel, trimmed and chopped
Kosher* salt, and freshly* ground pepper, to taste*
1 can diced tomatoes with basil, garlic, and oregano
2 ciabatta rolls (3 oz. each), cut into 6 slices and toasted
3 T. freshly* grated Parmesan
3 T. mayonnaise

In a large pot, heat 1 T. oil over med.-high. Add the shrimp shells; stir until pink, about 2 min. Add the stock; bring to a boil Reduce the heat to med.-low; cover and simmer 10 min. Strain stock into a large bowl, discarding the shells. In the large pot, heat the remaining 1 T. oil over med. Add the chopped garlic, onion, and fennel; season with S&P. Cook stirring often, until softened, 5-6 min. Add the tomatoes; bring to a simmer. Cook until the liquid thickens, about 2 min. Increase the heat to med.-high; add the stock. Bring to a boil, reduce the heat to med. and simmer, uncovered, until the fennel is tender, about 15 min. In a bowl, mix the mashed garlic, cheese, and mayo; spread on the toasts. Add the shrimp to the pot; cook until just opaque, about 2 min. Divide among bowls. Serve with toasts.

"The Lord is my shepherd, I shall not want."

Have FUN today!!

Love,

Machete Milletti

Crispy Parmsean Cauliflower Tots

Merry Christmas, Dear Readers!! I hope you have a love and peaceful day filled with lots of YUMOLA and DELISH food, and revel in the wonderfulness of the fellowship of friends and family!! I will be with my friends up in Everett feasting on Prime Rib!!
The recipe today is from the paper, and thought I would share it as a last minute addition to your holiday goodies.
(makes 16)

1 T. EVOO
1 lb. frozen cauliflower florets
1/2 cup Panko breadcrumbs
1/4 cup grated Parmesan cheese
1 large egg
2 T. chopped fresh flat-leaf* parsley
1/4 t. garlic powder
1/4 t. freshly* ground pepper

Preheat oven to 400. Line a baking sheet with parchment paper and brush with the olive oil. Microwave the cauliflower according to package directions; cool to room temp. Place cauliflower on a clean dish towel, roll it up and wring it out to extract as much moisture as possible. Transfer cauliflower to a large bowl and break apart florets. Add the rest of the ingredients. Using your hands, combine until mixture holds together. Scoop 1 T. mounds of the mixture onto prepared baking sheet, forming each into an oval-shaped tot. Bake 30 min. turning halfway through.

"The good news of Jesus's birth is a source of joy for all people."

God Bless us everyone!!!!!!

Lots of Love,

Machete Milletti

Baked Apple Pie Cheesecake

And, a possible dessert for tomorrow?!
(serves 16)

3 Granny Smith apples (about 1 lb.), peeled and sliced
1&1/4 cup Sugar in the Raw*, divided
1&1/2 t. ground cinnamon, divided
1&1/4 cups graham cracker crumbs
1/4 old fashioned or quick cooking oats
2 T. Kerrygold* butter, melted
4 pkg. (8 oz. each) Philadelphia cream cheese, softened
1 t. pure* vanilla
4 eggs

Put apples, 1/4 cup sugar, and 1/2 t. cinnamon in a saucepan on med. heat for 6 min. or until apples are tender, stirring frequently. Cool. Heat oven to 325. Combine graham crumbs, oats, butter, remaining cinnamon, and 2 T. of the remaining sugar; press onto bottom of a 9" springform pan. Beat cream cheese, vanilla, and remaining sugar in a med. bowl with a mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spread half the apples over crust to with 1/2" of the edge; cover with cream cheese mixture. Refrigerate remaining apples until ready to use.
Bake cheesecake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. Drain remaining apples just before serving cheesecake. Arrange apples on top of cheesecake; making a tight "rose" in the center and the others as petals surrounding.

"A Christmas Prayer:

 O, Lord, at this Christmas time, help us to praise Your Holy name. You gave to us the most gracious
 gift - the gift of Your Son who died for us all. May the promises of Your Word fill us with love and 
 service for You, as we reach out to touch the lives of others at this very precious season of the year."

Have Fun rushing around doing last minute prep. work.

Go HAWKS!!!!!

Love,

Machete Milletti

Spinach and Ham Wreath

Here's one to consider for your Christmas day brunch, and this stunning dish goes from prep to table in just 30 min.!!
(serves 8)

1 pkg. (9oz.) frozen creamed spinach, thawed
1/3 cup diced Black Forest* Ham
1/3 cup shredded sharp cheddar
3 T. Italian-flavored Panko breadcrumbs
1 (8 oz.) pkg. refrigerated crescent dough, unrolled
Coconut oil* cooking spray

Heat oven to 350. In a bowl, combine first first 4 ingredients. Grease outside of a 1/2 cup ramekin; place in center of greased rimmed baking sheet. Separate dough into triangles. Arrange around ramekin in overlapping circle, pressing edges to seal. Divide spinach mixture evenly among dough ring; fold dough around spinach to enclose. Coat with cooking spray. Bake 20-25 min. Serve with ranch dressing, if desired.

"To live gratitude is to touch Heaven."

Happy Friday, Friends, and Have FUN today!!!

Love,

Machete Milletti

Pefect Potatoes au Gratin and Lemony Green Beans

These two (also from The Pioneer Woman) go along perfectly with the Prime Rib and Yorkshire Pudding recipes on yesterday's blog!!

Potatoes au Gratin:
(serves 8)
2 T. Kerrygold* butter, softened
4 large russet potatoes, about 3 lbs., scrubbed clean
1/2 cup whole* milk
1&1/2 cups heavy cream
2 T. all-purpose flour
3 gloves garlic, finely minced
1 t. kosher* salt
Freshly ground pepper, to taste
1 cup freshly grated sharp cheddar cheese
2 green onions, white and light green parts only, thinly sliced

Green Beans:
(serves 6)
1 lb. thin green beans or haricot verts*
2 T. Kerrygold* butter,
Freshly squeezed lemon juice, to taste
1/4 t. kosher* salt
1/4 t. freshly ground pepper

To make the Potatoes: Preheat the oven to 400. Butter a 2&1/2 qt. baking dish with softened butter. Begin by slicing potatoes n thin rounds*. Combine milk and cream in a bowl. Add flour, minced garlic, and S&P; whisk together well so flour is incorporated. Place potatoes in baking dish and pour creamy mixture all over top. Cover dish with foil; bake 20 min. or until potatoes are tender. Just before serving, sprinkle on grated cheese and return to oven for 3-5 min or until cheese is melted and bubbly. Sprinkle with green onions.

To make green beans: Snap off stem ends of green beans or cut off in a big bunch with a chef's* knife. Heat a frying pan over med. heat and add butter - it helps to use a pan with a light-colored bottom so you can keep track of color. Swirl pan occasionally to be sure butter is cooking evenly. As butter melts, it will begin to foam. Color will progress from lemony-yellow to golden-tan to, finally a toasty brown. Once you smell that nutty aroma, add green beans. Saute 3-4 min. Add some lemon juice, S&P, then transfer to platter.

"Do you want to be wanted? You already are - and you don't even have to stand in line!"

Love,

MM

Ree Drummond's Prime Rib and Yorkshire Pudding

Ree is admittedly my fav. of the Food Network stars!! Here is her take on these two Yumola dishes to be considered for YOUR Christmas feast. Again, for any new readers, I denote any changes I would make or suggestions by an asterisk*. OBTW, we are having Prime Rib for our feast up in Everett!!

Prime Rib:
(serves 18)
4 T. tricolor peppercorns
3 rosemary sprigs
3 lemon* thyme sprigs
1/3 cup kosher salt
8 cloves garlic, minced
1 bone-in rib-eye roast (10-14 lbs.)
4 T. EVOO

Yorkshire Pudding:
(serves 12)
5 eggs
1 cup half and half
1 cup all-purpose flour
1 t. kosher* salt
Drippings from Prime Rib

To make the Prime Rib: Move oven rack to bottom and preheat oven to 500, then start with the seasoning! Grab peppercorns, and throw them in a big plastic resealable bag. Close and pound with a rolling pin to break them up. Pull leaves off rosemary and thyme sprigs. Throw crushed peppercorns into a bowl with the salt and herbs; add minced garlic. Toss together, then set aside. Place beef, fat side up, onto rack in roasting pan. Drizzle olive oil over surface and rub in. Sprinkle peppercorn/herb/salt mixture over surface of beef, pressing lightly with hands to adhere. Roast beef 45 min. for the first stage; cover with foil if browning too quickly. Reduce oven to 300 and insert meat thermometer sideways into roast. Roast beef 1 hour and 15 min. to 1 hour and 30 min. or until meat thermometer registers 120-125 for med.-rare - meat will continue to cook. Remove beef from rack and let rest about 15 min. to let the juices redistribute throughout meat. This is the perfect time to get the Yorkshire Pudding in the oven. When ready to serve, carve it into slices between bones.

To make Yorkshire Pudding: To make batter, combine eggs and half and half in a bowl. Whisk until totally combined. Then throw flour and salt into a sifter; sift them straight into bowl. Whisk until nice and smooth, then refrigerate until prime rib is ready. After beef is removed from pan, increase oven to 450. Use a slotted spoon to remove pepper corns, herbs and excess from drippings. Pour remaining drippings into a separate container. They should be speckled and lovely! Pour small amount (about 1/2 cup or so) of the drippings into each cup of a standard muffin pan; place in hot oven for a couple of min. or until just before drippings begin to smoke. Carefully remove pan from oven and immediately fill muffin cups 1/2 to 1/3 fill with batter. Bake 13-14 min. or until they've popped about as much as they can pop. Serve in a basket with a pretty napkin right next to prime rib. I will serve an au jus and horseradish sauce with ours*.

"Christmas Gift Suggestions:
 To your enemy, forgiveness.
 To your 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 today!!

Love,

Machete Milletti

Savory Slow Cooker Pot Roast

What wonderful aroma will greet you at your front door from a long day of last minute Christmas shopping or work when you put this in the crock pot before you leave in the morning!!
(serves 6)

2-3 lb. boneless beef chuck roast
1/4 cup all-purpose flour
1 med. sweet* onion, sliced
5 organic* carrots, cut into 2" pieces
3 celery stalks, cut into 2" pieces
6-8 baby red potatoes*
1-2garlic cloves*, minced
1 1 oz. package of beef gravy mix
1 1 oz. packet of ranch dressing mix
1 1 oz. packet of Italian dressing mix
1/2 cup water
Kosher* salt and freshly* ground pepper to taste
3 thyme sprigs*

Pat the roast dry using paper towels. Season on all sides with S&P
Roll the roast on a bed of flour, making sure all sides are well-coated. Place the roast on top of a bid of onion, in a 6 qt. slow cooker. Whisk together seasoning packets in water until blended. Then pour mixture around the roast. Add veggies and garlic. Cover and cook on low for 8 hours. Note: Use the dripping to make a gravy. Remove the veggies and pour the liquid from the roast into a saucepan over med. heat. In a small bowl, whisk 2 T. of cornstarch with 1/4 cup warm water until it is smooth. pour the cornstarch in the saucepan, whisking constantly until the gravy has thickened.

"Take the joy of Christmas with you every day."

And, have FUN!!

Love,

MM

Beet-Cured Salmon

I saw this in Bon Appetit, and here is their quote: "Make it your thing. Serve this vibrantly hued cured salmon with as assortment of easily assembled herbs, picked red* onions, capers*, seedy breads or crackers, and schmears."
(serves 8)

2 t. black peppercorns
2 t. coriander seeds
2 t. dill seeds
4 allspice berries
4 juniper berries
1 cup kosher salt
1/2 cup Sugar in the Raw*
1 t. finely grated lemon zest
1  2 lb. skin-on, boneless wild-caught* salmon fillet
2 medium beets, trimmed, coarsely grated
1 small bunch dill, chopped
1 1" piece of ginger, peeled, coarsely grated
Lemon wedges*
Special equipment: A spice mill or a mortar and pestle

Toast peppercorns, coriander, dill seeds, allspice and juniper berries in a dry small skillet over med. heat, tossing often, until very fragrant, about 4 min. Let cook, then finely grind in a spice mill or with a mortar and pestle. Transfer to a small bowl and mix in salt, sugar, and lemon zest. Lay salmon, skin side down, on a large sheet of parchment paper set on a large rimmed baking sheet. Pack spice cure on both sides of fish, pressing to adhere. Toss beets, chopped dill, and ginger in a med. bowl to combine; pack onto both sides of fish. Fold sides of parchment over salmon, then wrap tightly in plastic wrap. Set another baking sheet on top of salmon and weight with 3 28 oz. cans or the equivalent in cookbooks or other things you have in your kitchen. Chill 2 days. Unwrap salmon and wipe off all aromatics and cure, (don't rinse). Arrange on a large platter; surround with greens*, and lay lemon wedges* on top of greens. Thinly slice to serve. Note: Salmon can be cures 3 days ahead. Rewrap after wiping off aromatics and cure and chill.

"Love conquers all".

Have FUN and stay dry today in all this rain!!

Love,

Machete Milletti

Salted Caramel Sauce

Marvelous over ice cream, or add it to your hot chocolate or coffee.
(makes about 1 cup)

3/4 cup heavy* cream
3/4 cup Sugar in the Raw*
1 t. unsalted Kerrygold* butter at room temp.
1/2 t. sea* salt

Warm the cream in a small saucepan over med.-low heat. In a heavy, med. sauté pan, melt the sugar over med. heat. As the sugar begins to liquefy, stir continually. It will begin to change color and caramelize rather quickly. When the sugar has reached an even, light-amber color, watch for a bit of smoke to rise from it. This shows the sugar is done being caramelized. Immediately add the heated cream gradually, whisking after each addition. Be careful, as the cream might bubble rapidly. Remove pan from heat, and thoroughly whisk in the butter and salt. Cool completely.

"Christmas began in the heat of God. It is complete only when it reaches the heart of man."

Love,

Machete Milletti

Sauteed Mushrooms with Lemon and Thyme

Perfect as an app. or with chicken or pork!
(serves 4)

4 T. unsalted Kerrygold* butter, divided
2 cups cremini mushrooms, thickly sliced
3 sprigs lemon* thyme
1 bay leaf
Kosher salt
Freshly ground pepper
Juice of 1/2 lemon

In a sauté pan over med. heat, melt 2 T. butter until foaming. Increase heat to med.-high; add mushrooms, thyme, and bay leaf. Saute 4 min. or until mushrooms release liquid. Push mushrooms to side of pan, making well in the center. Add the remaining butter. When butter melts, toss with mushrooms; cook 1 min. Season with S&P; spritz with the lemon juice. Discard thyme sprigs and bay leaf. Serve warm.

"Your thankful attitude will lift you up into heavenly places. From this perspective, your difficulty can be seen as a slight, temporary distress that is producing for you a transcendent Glory never to cease."

Halleluya and with Love,

MM

MM's Roasted Cornish Game Hens with Preserved Lemons, Thyme, and Onion

I made these today for my friend, Myra and me. Just INSANE!!!!
(serves 2)

2 Cornish Game Hens, thawed, rinsed well, and patted dry
2 preserved lemon slices
1 quarter sweet onion
2 sprigs lemon thyme
1 t. poultry seasoning (I used Rachael Ray's)
1 stick Kerrygold herb butter

Preheat oven to 400. Stuff cavity with lemon, onion, and thyme sprigs. Melt herb butter; add poultry seasoning. Brush all over and inside hens. Place on a rack over a rimmed baking sheet. Roast til instant read thermometer reads 165; baste every 15 min., and turn the broiler on for the last 15 min. to brown. Let rest 10-15 min. under foil before serving. I also had baked potatoes with butter, sour cream,o and chives, and a wedge salad with julienned beets, English cuc. slices, and red onion rings with Caesar dressing. YUMOLA.

Fa la la la laaaa la la la laaaaa!!

Love,

MM

Navy Bean and Escarole Stew with Feta and Olives

I made this wintery veggie stew in my crock pot yesterday and served a big bowl to Mrs. Peep, who declared it, "Delicious, and Oh, this is really GOOD!!! Editor's notes: I went to two grocery stores and couldn't find escarole so used a bag of herb and bitter lettuce blend. Also got an olive/feta mix from the olive bar at Safeway for the brine, cuz couldn't find any feta in brine. Both worked out very well!!
(serves 8)

1 head of garlic, cloves separated and divided
6 T. EVOO, divided, plus more for serving
1 med. sweet* onion, chopped
1 small fennel bulb, chopped
Kosher salt
1 T. finely grated lemon zest
2 t. finely chopped fresh rosemary
1/2*-3/4 t. crushed red pepper flakes, plus more for serving
2 bay leaves
2 cups dried navy beans, soaked overnight, drained
8 cups water
8 oz. feta, preferably in brine, brine reserved, crumbled
4 large springs basil, plus leaves for serving
1 cup Castelvetrano olivs, pitted, torn or sliced*
1 head escarole, leaves torn into 2" pieces
3 T. fresh lemon juice
4 1" thick slices country-style bread

Slice 1 clove of garlic in half crosswise and set aside; smash remaining garlic cloves with the flat side of a chef's knife. Heat 4 T. oil in a large Dutch oven or other heavy skillet over med. Cook smashed garlic, stirring often, until golden, about 5 min. Add onion and fennel and season lightly with salt. Cook, stirring often, until onion is translucent and both are brown around the edges, 8-10 min. Add lemon zest, rosemary, and however much* red pepper flakes you desire, and cook stirring often until rosemary is very fragrant, about 3 min. Drain navy beans and put in crock pot. Add veggies, bay leaves, and the lemon zest mixture. Add about 3/4 cup of the brine, and a pinch of salt. Cover and cook on high for 6-8 hours or until the beans are soft and creamy. Add olives, and the escarole or lettuce/herb blend a little at a time, and stir to wilt. Heat broiler. Drizzle 2 T. oil total over both sides of bread and place on a rimmed baking sheet, season with sat. Broil until bread is golden and toasted, about 2 min. per side. Let cool slightly, then rub with the cut sides of the reserved garlic clove.
To serve: Slice toast in half and divide among shallow bowls; ladle stew over. Top with feta, basil leaves, and more red pepper flakes, if you like*. Drizzle with oil.

"Trust that you were meant for and capable of greatness."

Have FUN and stay warm!!!

Love,

MM

Slow Cooker Creamy Spaghetti Squash with Petite Peas and Bacon

I saw this on the internet, and it looked easy peasy lemon squeezy, besides YUMOLA!!
(serves 4-6)

1 spaghetti squash (about 5 lbs.)
1 cup water
5 slices smoked uncured* bacon (no nitraits or 'trites*), diced
2 cups frozen petite peas (again the ones from Trader Joe's are the best*)
1/2 t. kosher salt
1/4 t. freshly ground pepper
4 oz. cream cheese with chives*
1/2 cup Parmesan cheese, plus extra shaved* for topping
1 T. EVOO

Poke spaghetti squash with a fork throughout the skin, then place the squash in the slow cooker on high for three hours with a cup of water. While squash is cooking, add bacon to a skillet, and fry up in olive oil until soft - bacon will do more cooking in the slow cooker later. When spaghetti squash is finished, remove from slow cooker. Cut open with a knife and scoop out the spaghetti strands. Leave the water from the cooking in the slow cooker. Place the strands back into slow cooker with bacon, peas, cream cheese and S&P, and cook on high for another 45 min. to an hour. 20 min into final cook time, add Parmesan, and give mixture a good stir to make sure the cheese coasts the strands. Top with a bit of shaved Parm., and enjoy!!

"The birth of Jesus is the best news the world has ever received!"

Have FUN today!!

Love,

Machete Milletti

MM's Baked Chicken with Preserved Lemons, Sweet Onions, and Criminis

I made this yesterday for lunch and gave some to Mrs. Peep (who declared it DELISH). It basically serves 1, but you can easily double, etc. VERY GOOD!!!

Coconut oil cooking spray
1 chicken leg quarter
4 slices preserved lemon
8 crimini mushrooms, quartered
1 quarter of a sweet onion, cut into wedges
1 garlic clove, minced
Rachael Ray's Poultry Seasoning
Kerrygold butter, softened
Splash white wine

Preheat oven to 350. Spray baking dish with cooking spray. Lay two preserved lemon slices on bottom. Position leg quarter on top. Spread butter on chicken; season with RR's. Place two more lemon slices on top. Add onion and mushrooms around chicken. Splash in wine. Bake for 50 min. to an hour until an instant read thermometer reads 165. Let rest 10 min. before serving.

Keep SMILING, and have FUN today!!!

Love,

MM

Shallot Tarte Tatin

This treat from 8 Hoxton Square in London (I saw in my Bon Appetit mag.) will blow your mind with the sautéed and mushrooms and goody cheese blending together perfectly!
(serves 4)

1 T. pine nuts or chopped almonds
6 large shallots, peeled, halved lengthwise
1 t. veg. oil
Kosher salt and freshly ground pepper
1/4 cup balsamic vinegar
1 t. Sugar in the Raw*
3 T. unsalted Kerrygold* butter, divided
1 package frozen puff pastry, thawed
All-purpose flour, (for surface)
8 oz. mixed mushrooms (such as shitake, maitake, oyster, and crimini), torn into bite-size pieces
1 garlic clove, smashed
3 oz. burrata cheese, torn or ricotta
1 cup baby arugula
1/ oz. Parmesan, shaved
EVOO and lemon wedge, for serving

Preheat oven to 400. Toast nuts on a rimmed baking sheet until golden brown, about 4 min. Watch!!*
Transfer to a small bowl. Toss shallots and veg. oil on same baking sheet; season with S&P. Roast until tender and browned in spots., 20-25 min. Let cool. Remove any leathery outer layers. Meanwhile, bring vinegar and sugar to a simmer in a small skillet over med.-low, swirling occasionally, until syrupy, about 5 min. Stir in 1 T. butter; remove from heat. Arrange shallots, cut side up, in a skillet, overlapping slightly if needed, and filling in any gaps. Roll out pastry on a lightly floured surface just to smooth any creases (if box has two sheets of pastry, stack and gently roll out to adhere). Cut out a circle that's about 1" larger than the bottom of the skillet; prick in several places with a fork. Drape pastry over shallots, tucking edges inside skillet. Bake until pastry is golden brown and puffed, 25-30 min. Meanwhile, heat remaining 2 T. butter in a med. skillet over med.-high. Cook mushrooms and garlic, tossing often, until mushrooms are tender and browned, 5-8 min. Season with S&P; set aside. Let tart sit until pastry is cooled slightly, 5-10 min. Carefully invert onto a plate. Top with burrata, mushrooms, arugula, Parmesan, and nuts. Drizzle with olive oil and lemon juice and season with salt.

"Never confuse temptation with opportunity."

Have FUN today!!!

Love,

Machete Milletti

Snowman Cheeseball

I scored this WAY cute snowman cheese plate (his arms and legs are spreaders), with 4 square plates with a reindeer prancing at Lissa's party Sat. aft. This recipe was on the outside of the box. I AM making this for Christmas!!!
(no serving size, but I would guess 4-6*)

8 oz. softened cream cheese
5 cups powdered sugar
1/2 t. pure* vanilla
1 bag of flaked coconut, some toasted* for the outside of the ball*

Mix sugar and cream cheese in a bowl. Stir in vanilla. Mix in 1/2 cup of coconut. Roll mixture in to a large ball. Sprinkle with remaining toasted coconut. Chill. Serve with fresh fruit and graham crackers.

"Many of us spend hour outdoors, arranging Christmas lights in preparation for the upcoming holiday. Then.....WHOOSH! A big snow spoils it all. The lights don't even show up. We can either take the trouble to shake off the snow from our bushes and trees, or we can enjoy the glow of color through the icy crystals, even though it may hide some of our carefully planned stringing. Most of us don't want to venture back out in the cold - we view the rest of the season that way. The flurry of activities may upset carefully laid plans from time to time, but maybe that's part of the beauty of Christmas - the joyful willingness to gather, to fellowship, to celebrate Christ. Perhaps instead of bemoaning our plans, we should just enjoy the "snow" of a constant celebration, rejoicing because Unto us a child is born, unto us a son is given."

Love,

Machete Milletti

Green Coconut Curry Pork Tenderloin

This is from a reader of  Bon Appetit mag. with this quote: " On a recent visit to Denver, we stopped at Root Down. I ordered the Pork Tenderloin with Green Coconut Curry, and I haven't stopped thinking about the delicious cream sauce since."
(serves 4)

Tenderloin:
1/4 cup soy sauce or Ponzu Citrus Sauce*
2 T. fresh orange juice
1 T. pure maple syrup
1 T. toasted sesame oil
1 pork tenderloin - about 1&1/2 lbs.
Kosher salt
1 T. grapeseed or veg. oil

Sauce and assembly:
1 T. plus 1/2 cup grapeseed or veg. oil
1 med. shallot, chopped
1 garlic clove
1/4 cup prepared green curry paste
1 t. finely grated lime zest
1 14.5 oz. can unsweetened coconut milk
1 T. agave nectar
1 T. fresh lime juice
1/4 cup cilantro leaves, plus more for serving
2 T. water
Unsalted, roasted pumpkin seeds (pepitas), for serving

To make the tenderloin: Combine soy sauce, orange juice, maple syrup, and sesame oil in a large resealable plastic bag. Add tenderloin; close bag, pressing out air. Chill, turning once 4-12 hours. Remove tenderloin from marinade and pat dry with paper towels; discard marinade. Season lightly with salt. Preheat oven to 250. Heat oil in a large ovenproof skillet over med.-high. Cook tenderloin, turning occasionally, until browned on all sides, about 5 min. Transfer to oven and roast until an instant-read thermometer reads 130, 20-25 min. Transfer to a cutting board; let rest under a loose tent of foil for 10 min. before slicing.
To make the sauce and assemble: While meat is cooking, heat 1 T. oil in a large saucepan over med. Cook shallot and garlic, stirring often until softened, about 3 min. Add curry paste and lime zest and cook, stirring constantly, until paste is slightly darkened in color and very fragrant, about 4 min. Add coconut milk, bring to a simmer, and cook until reduced by half., 20-25 min. Let curry mixture cool. Transfer curry mixture to a blender and add agave, lime juice, 1/4 cup cilantro, and water; blend until very smooth. With motor running, add remaining 1/2 cup of oil in a steady stream; blend until sauce is thick and emulsified. Transfer to a small saucepan and heat over med. just until warmed through. Serve pork over sauce topped with cilantro and pepitas.

"A friend is one who can tell you the truth in love."

Love,

Machete Milletti

Glazed Bacon-Wrapped Stuffed Turkey Breast with Gluten Free Gruyere-Thyme Duchess Potatoes

Both of these make a stunning presentation, and are YUMOLA, to boot!!

Turkey Breast: (serves about 10)
1 boneless turkey breast (4-5 lbs.), skin removed
3/4 t. kosher* salt
1&1/2 bunches green onions, sliced
1 cup packed fresh flat-leaf* parsley
1/3 cup EVOO
4 cloves garlic
12 oz. thick-cut uncured* smoked* bacon
4 cups water
1/2 cup packed dark brown sugar
1/4 cup balsamic vinegar
1/4 cup pure* maple syrup

Gruyere-Thyme Duchess Potatoes: (serves 6, but can be doubled*)
7 medium russet potatoes
1/2 cup grated Gruyere cheese
1/2 cup soft garlic-and-herb cheese spread (like Alouette)
2 large eggs
2 t. minced fresh lemon* thyme
EVOO cooking spray

To make the Turkey Breast: Preheat oven to 375. Place turkey breast, smooth side down, on a cutting board. On the left breast, cut along right side of tenderloin to separate from breast without cutting tenderloin off; fold tenderloin back. Repeat on right breast, butting along left side of tenderloin and folding back. Cover surface of turkey with 3 large sheets of plastic wrap. With flat side of meat mallet or heavy rolling pin, pound turkey until about 1" thick all over. Discard plastic wrap. Sprinkle surface of turkey with salt. In a food processor, pulse green onions, parsley, oil, and garlic until finely chopped, stopping occasionally to stir. Spread herb mixture in an even layer on breast. Starting with the short side, roll breast tightly. Place seam side down. Drape bacon over turkey roll, overlapping slices slightly. Tuck ends of bacon under turkey roll. Using 16" pieces of kitchen string, tie turkey tightly at 1&1/2" intervals. Turkey may be wrapped tightly in plastic and refrigerated overnight.  Transfer to a rack fitted into a roasting pan lined with foil. Add 4 cups of water to bottom of pan. Roast 45 min. Meanwhile, whisk together sugar, vinegar, and syrup. Brush over turkey after it has roasted 45 min. Roast another 45 min. or until turkey is cooked to 160 internal temp., basting with sugar mixture every 15 min. Loosely cover with foil; let rest 20 min. Cut and discard strings before slicing and serving.

To make Duchess Potatoes: Heat oven to 400. Bake potatoes 1 hr. Let sit 10 min. Halve and scoop out flesh; reserve 12 skins. Mash potatoes with remaining ingredients; season with S&P. Transfer to piping bag or large zip lock bag, and cut a hole in one end of the bottom; pipe into skins. Coat with olive oil spray. Bake in greased casserole 20 min. or until hot.

"Encouragement may be the greatest gift we give this Christmas."

Happy Friday, Friends!!

Love,

Machete Milletti

Triple Chocolate-Hazelnut Cookies

Bet Santa would smack his lips over these left out on a plate with a glass of cold milk on Christmas Eve!!
(makes about 24)

1 cup blanched hazelnuts, chopped
1/3 cup all-purpose flour
1/2 t. baking powder
1/4 t. salt
8 oz. bittersweet chocolate, chopped
6 T. unsalted Kerrygold* butter
1 t. pure vanilla extract
2 large eggs
3/4 cup Sugar in the Raw*
1 cup milk chocolate chips
1 cup white chocolate chips

Position racks in the upper and lower thirds of the oven and preheat to 350. Spread the hazelnuts on a rimmed* baking sheet and bake on the upper rack until golden, about 7 min. Whisk the flour, baking powder, and salt in a med. bowl. Combine the chopped chocolate and butter in a microwave-safe bowl and microwave in 30 sec. intervals, stirring, until melted. Add the vanilla and whisk until smooth; set aside. Beat the eggs in a large bowl with a mixer on med. speed until foamy, about 1 min. Gradually add the sugar and beat until thick and pale yellow, about 6 min. Gradually add the melted chocolate mixture and beat until combined. Reduce the mixer speed to low; add the flour mixture and beat until just combined, about 1 min. Fold in the hazelnuts and both chocolate chips. Line 2 baking sheets with parchment paper. Drop heaping T. of batter 2" apart on the baking sheets. Bake, switching the pans halfway through, until cookies are slightly puffed and crackly, 12-15 min. Let cool 5 min. on the baking sheets, then transfer to a rack to cool completely.

"When you're 20 you care about what everyone thinks.
When you're 40 you stop caring about what everyone thinks.
When you're 60 you realize no one was ever thinking about the first place you in the first place"

Have FUN out there in the snow today. Be careful and don't fall, tho!!

Love,

MM

Grape-Walnut Focaccia

This hearty and herbaceous bread might just be added to your holiday repertoire!
(serves 12)

2 1/4 oz. packets active dry yeast (1&1/2 t.)
1&34 cups warm water
3/4 cup EVOO
1/4 cup plus 1 T. Sugar in the Raw* (turbinado)
1 T. plus 3/4 t. kosher salt
2&1/4 cups all-purpose flour
2&1/4 cups bread flour
1 stick cold unsalted Kerrygold* butter, cut into 12 pieces
2 cups (about 1lb.) seedless red grapes
2/3 cup golden* raisins
1 cup walnuts, coarsely chopped
1 t. coriander seeds, cracked with a heavy pan
1 t. minced fresh rosemary
1/2 t. freshly ground pepper

Put warm water, the yeast, 1/2 cup olive oil, and 1 T. each sugar and salt in a stand mixer fitted with the dough hook. Mix on med. speed until the yeast and sugar dissolve, then let stand until foamy, 10 min. Add both flours; mix on med. speed to make a smooth, sticky dough, 4 min. Poke the butter pieces in the dough, spacing them evenly apart. Do not mix. Cover the dough with plastic wrap and set aside in a warm place until doubled in size, 45 min to1 hour. Mix the dough with the dough hook on low speed just until there are streaks of butter though out, 1 min. Put the grapes and raisins in a microwave-safe bowl, cover loosely and microwave until juicy, about 10 min. Let cool, then strain through a sieve, discarding liquid. Brush a rimmed baking sheet with 2 T. olive oil. Divide the dough in half and transfer one piece to the baking sheet, leaving the other in the bowl. cover both pieces of dough loosely with parchment paper; set aside until plump and airy, about 30 min. Meanwhile, put a pizza stone or inverted rimmed baking sheet on the lowest oven rack and preheat the oven to 450. Spread the dough on the baking sheet so it fills the pan, dimpling it with your fingertips. Scatter half of the grape-raisin mixture evenly on top. Put the remaining piece of dough on top and stretch and pat it to cover the bottom piece of dough. Don't worry if the dough tears. Scatter the walnuts and the remaining grape-raisin mixture on top; dimple the dough all over, poking the topping into the dough. Cover loosely with parchment; set aside until the dough rises above the sides of the pan by 1/2", 35-40 min.Mix the remaining 1/4 cup sugar, the coriander, rosemary, and remaining 3/4 t. salt and the pepper; sprinkle over the dough. Place the baking sheet on the hot stone and bake 10 min. Reduce the oven temp. to 400 and bake until the focaccia is golden and springs back when pressed, 20-30 min. Brush with the remaining 2 T. olive oil; let cool in the pan 15 min., then transfer to a rack to cool slightly.

"Here's the good news: Anyone can become kind."

Have FUN today!!!

Love,

MM

Latkes with Sausage*, Celery, and Herbs

The original recipe is vegetarian. I added the sausage (or ham, or bacon) to give them more ummmph, but you can easily leave any meat out. I would serve these with a cold wedge salad with blue cheese and candied pecans.
(makes about 12)

3 large russet potatoes (about 1&1/2 lbs.), peeled
1 sweet* onion
1 clove garlic, finely grated
Kosher salt
1/2 t. freshly grated nutmeg
Freshly ground pepper
1 lb. ground pork sausage* cooked and crumbled, or diced black forest ham*, or uncured cooked
     bacon*, crumbled
1/4 cup finely chopped celery (use the inner stalks and leaves)
1/4 cup finely chopped fresh flat-leaf* parsley
1 large egg, lightly beaten
Peanut oil or schmaltz (rendered chicken fat), for frying
Applesauce and/or sour cream, for serving

Grate the potatoes and onion on the large holes of a box grater into a colander; add the garlic and 1&1/2 t. salt and toss. Let sit 5 min., then wrap in a clean kitchen towel, and wring out as much liquid as possible. Transfer the potato mixture to a large bowl. Add the nutmeg, 1/2 t. pepper and all but about 1 T. each of the chopped celery and parsley to the bowl. Add meat, if using. Add the egg and flour and stir until combined. Form 1/4 cupfuls of the potato mixture into balls, then flatten between your palms to make thin 2" patties; transfer to a plate. Preheat the oven to 325 and line a baking sheet with paper towels. Heat about 1/4" of oil in a large nonstick skillet over med.-high heat; working in batches, add the latkes and fry until golden brown, about 5 min. per side. Remove to the prepared a baking sheet to drain, then transfer to the oven to keep warm while you cook the next batch. Season the latkes with salt and top with reserved celery and parsley. Serve with applesauce/and or sour cream.

"Jesus is our windbreak against the coldness of the world."

Have FUN today!!!!

Love,

Machete Milletti
    

Bacon-Wrapped Shrimp

GREAT any time of year, but will be gobbled up on an appetizer platter this month!!
(serves 4-6)

Juice of 1 lemon
1 clove garlic, grated
1 t. smoked* paprika
1 t. fresh lemon* thyme
3 T. EVOO
Kosher salt
1 lb. (about 24) large shrimp, peeled and deveined, tails intact
12 slices smoked uncured* bacon, halved
Lemon crowns* for garnish

Position a rack 3-4" from the heat source and preheat the boiler. Whisk the lemon juice, garlic, paprika, thyme, olive oil, and 1/2 t. salt in a shallow baking dish. Add the shrimp and toss to coat; marinate in the fridge, 20 min. Turn the shrimp in the marinade to coat well. One at a time, remove each shrimp and wrap with a piece of bacon; secure with a toothpick. Place seam-side down on a rimmed baking sheet. Spoon any remaining marinade over the shrimp. Broil turning the shrimp once, until the bacon is slightly crisp and the shrimp are cooked through, about 5 min. Serve on a platter garnished with lemon crowns.

"The gift of God's love in us can bring light to any darkness".

Have FUN out there today!!!!

Love,

Machete Milletti

Cheese-Stuffed Olives

Holy Moly do these sound GOOD!!!!!!
(makes 24)

24 pitted green olives
Roquefort cheese (no amount given)
1/4 cup EVOO
2 T. olive brine
2 T. freshly squeezed* lemon juice
1 T. gin
1 t. lemon* thyme leaves
Pinch of sugar
Kosher* salt
Freshly* ground white* pepper

Stuff Roquefort into olives. Whisk together the rest of the ingredients in a small bowl. Pour over the olives; chill.

"Don't change yourself to win someone's heart. Stay true and you'll find someone who likes you for being you."

Go Seahawks!!!!!!

Love,

Machete Milletti

Cheese Balls Two Ways (Fig-Walnut, and Bacon-Chive)

Bet these won't last long if you serve them to your hungry fans who are watching the Seahawks game tomorrow night!!
(no serving size)

Fig-Walnut Cheese Balls:
8 oz. goat cheese, softened
4 oz. gorgonzola dulce
3 T. dried figs, finely chopped
Freshly ground white* pepper
Candied walnuts, finely chopped

Bacon-Chive Cheese Balls:
8 oz. cream cheese with chives*, softened
1 cup smoked* gouda, shredded
2 chopped cooked smoked uncured* bacon slices
1 t. Worcestershire sauce
1/2 t. lemon zest
Tabasco Sauce*, to taste
Fresh chives, chopped (I like to use a scissors*)

To make Fig-Walnut Cheese Balls: Pulse the goat cheese and gorgonzola in a food processor until smooth. Mix in dried figs; chill. Form into 1" balls; roll in pepper and walnuts.

To make Bacon-Chive Cheese Balls: Mix the first 6 ingredients together; chill. Form into 1" balls; roll in chives.

We MUST keep our chins up!!

Love,

MM

Filet Mignons with a Brandy Pepper Cream Sauce

Happy Friday, Friends!! Saw this in my new Allrecipes mag., and it looked and sounded wonderful!
(serves 4)

1&1/2 T. coarsely crushed black peppercorns (in either a mortar and pestle, or ziplock bag with
     a rolling pin*)
4 1" thick beef tenderloins (filet mignons), about 6 oz. each
1&1/2 t. kosher* salt
2 T. Kerrygold* butter
1 t. EVOO
1/4 cup finely chopped shallots (about 1 shallot)
1/2 cup brandy
1/3 cup reduced-sodium beef broth
1 cup heavy cream

Put crushed peppercorns in a shallow bowl. Sprinkle steaks on both sides with salt and dredge both sides in peppercorns. Melt 1 T. butter with oil over med.-high heat in a large, heavy skillet (not nonstick - pref. cast iron*) until foam dissipates. Cook steaks until an instant-read thermometer inserted into center registers 125 for medium rare, about 3 min. per side. Transfer steaks to a platter and cover loosely with foil (do not clean skillet). Melt remaining 1 T. butter in skillet over med. heat. Cook shallot, stirring, until softened, about 1 min. Carefully pour in brandy (alcohol may ignite, so stand back, and be ready to cover the skillet with a lid to extinguish any flames). Cook brandy over med.-high heat, scraping up any browned bits from bottom of skillet, until reduced to a glaze, about 1 min. Add broth and cook 1 min. Add cream and cook, stirring occasionally, until thickened and reduced to about 1 cup, 6-7 min. Add any juices that have accumulated on platter, and bring mixture to a boil, whisking. Return steaks to skillet, turn to coat, and serve with remaining sauce.

"God is a work to make us who He intends us to be."

Have FUN out there today, and do someone a favor - with no thanks of "thanks"!!

Love,

Machete Milletti

.

Gingerbread Peanut Brittle

December 1st. Holy Moly!! This year has absolutely FLOWN by. Let's start the season with a treat that could easily be wrapped up in festive plastic and given as a foodie present!! Editor's note: you will need a candy thermometer for this one.
(no serving size given)

1&1/2 cups Sugar in the Raw*
1 cup water
3/4 cup dark corn syrup
2 cups salted peanuts
1 T. Kerrygold* butter, plus more, softened
2 t. baking soda
2 t. gingerbread spice

Bring the sugar, water, and corn syrup to a boil in a med. saucepan, stirring occasionally. Cook until a candy thermometer reads 260. Stir in the peanuts and 1 T. butter. Continue to cook, stirring constantly, until the thermometer registers 300. Stir in the baking soda and gingerbread spice. Pour onto a buttered, rimmed baking sheet, and spread into an even layer. let cool completely, then break into pieces.

"I need Thee, oh, how I need Thee! Every hour I need Thee."

Have FUN today, and enjoy all the people you meet on this journey!

Love,

Machete Milletti

Ham Salad in Endive Cups

I saw Ree Drummond (The Pioneer Woman) demonstrate this on her show last week, and I made it yesterday. Will serve it later in the endive cups, but I chose last night to make it into a melt on a toasted sourdough English muffin half toped with smoky provolone, and it was YUMOLA!!!!
(makes 20 endive cups)

1/2 cup mayonnaise
1 t. Dijon mustard
2 dashes hot sauce (I used Tabasco*)
1 T. chopped fresh dill, plus fronds for garnish
1/4 t. freshly ground white* pepper
8 oz. deli ham, finely chopped (I used black forest ham*)
1 hard-boiled egg, peeled and finely chopped
1 stalk celery, finely chopped
1 T. dill pickle relish
20 endive leaves, for serving
2 slices sharp cheddar, cut into small triangles
Sliced green olives with pimentos, for serving

Combine the mayo., mustard, hot sauce, dill, and pepper in a small bowl, and mix until well blended. In a med. bowl, mix together the ham, egg, celery, and relish. Pour the dressing over and mix to combine. Chill*. To serve: place a spoonful of the ham salad on the wide end of an endive leaf. Garnish with a triangle of cheese, a dill frond, and a few sliced green olives.

"Our worth is measured by what God paid to rescue us."

Have FUN today!!!

Love,

Machete Milletti

French Chicken in a Pot

My friend, Michael (Safeway) told me about this - he did it with a turkey breast, and it sounded SO good that I tried it with a rotisserie chicken. I will do it next time with a whole uncooked chicken. It was absolutely DELISH!!
(serves 2-4)

1 fresh free-range* chicken, thoroughly rinsed and patted dry
6 shallots, minced
2-3 garlic cloves, minced
1/4 cup dry white wine
2-3 cups low-sodium chicken broth
1/2 cup Kerrygold butter
1 t. Herbs de Provence
Juice of 1/2 of a lemon
1 t. salt
Freshly ground white pepper
1 sprig of fresh rosemary (I love to harvest that from my farm!!)

Put shallots and garlic in the bottom of a crock pot. Place chicken on top. Add the rest of the ingredients, cover, and cook on low 8-10 hours. Editor's note: Michael said the next day he heated the remaining juice/liquid, added a bit of flour to thicken to a sauce, added quartered crimini mushrooms, peas, carrots, tiny diced red pots., and bits of turkey, and put into ramekins. Topped with puff pastry, and made turkey pot pies!!!!

"It all begins with gratitude, which is both an attitude and a choice. We pay attention to what we value, so we begin by expressing our gratitude for those gifts of God that nourish our souls. We ask Him to open our eyes to see the storehouse of wisdom, knowledge, and peach He has given us in his Word."

Have FUN today, and Happy Birthday, Sara!!

Love,

MM

Mediterranean Mac and Cheese

This classic comfort fav. goes Mediterranean thanks to fontina cheese and prosciutto!
(serves 4)

12 oz. elbow macaroni
3 T. Kerrygold* butter
1/4 cup finely chopped sweet* onion
3 T. all-purpose flour
2 cups whole* milk, warmed
1 T. prepared (yellow) mustard (or whole grain mustard*)
1/2 t. white pepper
6 oz. Wisconsin fontina cheese, shredded (1&1/2 cups)
6 oz. Wisconsin provolone cheese, shredded (1&1/2 cups)
2 oz. prosciutto, diced
1 T./ chopped fresh flat-leaf* parsley

Preheat oven to 375. Butter a 9" square baking dish. Cook macaroni to al dente according to package directions. Drain; rinse and set aside. In a large pot, melt butter over med.-low heat. Add onion; cook, stirring occasionally, until tender, about 5 min. Whisk in flour; cook 1 min. Whisk in milk; bring to simmer and cook, stirring constantly, until sauce thickens. Reduce to low heat; stir in mustard and pepper. Combine fontina and provolone cheese; stir 2&1/2 cups into sauce. Add macaroni and prosciutto; mix well. Transfer to baking dish. Sprinkle with remaining cheese. Bake 30 min or until top is golden brown. Stir in parsley just before serving.

"Everyone we meet bears the image of God."

Have FUN today!!!!

Love,

MM

Slow Cooker Split Pea Soup with Smoked Ham

"Something magical happens when dried split peas break down into a thick, naturally creamy, and delicious soup". I made this to take to our Soup Dinner before the Thanksgiving Service at Rose Hill Church Wednesday, and not only was it the first soup to be gone, one lady requested that I tilt the crock pot and give her my ladle so she could scrape out every bite!! Even the cutie patutie little twin boys gobbled it up.
(serves 6-8)

1 lb. dried green split peas, rinsed
2 med. organic* carrots, peeled and med. diced
2 med. celery stalks, med. dice
1/2 sweet* onion, med. dice
2 med. garlic cloves, minced
2 fresh Italian flat-leaf parsley sprigs
1 bay leaf
3 lemon thyme sprigs*
1 meaty smoked ham bone or 2 ham hocks (about 1 lb.)
4 cups (1 qt.) low-sodium chicken or veg. broth (I used chicken from Trader Joe's*)
2 cups water
Kosher salt (I didn't put any salt in as the ham is way salty nor pepper*)
Freshly ground pepper
Unfiltered apple cider vinegar* (adding a splash of this really brightens up the soup*)
Garlic and Butter Croutons*, garnish

Arrange the split peas in the bottom of the slow cooker in an even layer. Arrange the carrots, celery, onion, garlic, parsley, and bay leaf over the peas in one even layer. Place the ham bone or hocks on top of the veggies. Pour in the chicken broth and water. Throw in the thyme sprigs. Cover and cook on high for 5-6 our or for 8-10 on low.

"The tongue has the power of life and death".

Love,

Machete Milletti

Turkey Quesadillas with Cranbery Salsa

I promise - this is the last turkey leftover recipe I will share!! In fact, I am planning to have the last of my T-day leftovers for breakfast, followed by a slice of pumpkin pie (the pretzel topping I put on mine for DELISH, obtw). So, anyhoo, this one looked and sounded great.
(serves 4)

3/4 cup fresh or frozen cranberries
2 T. Sugar in the Raw*
1/4 cup water
1 small unripe* pear, chopped
1/4 cup chopped red onion
3 T. chopped celery
1 small* jalapeno, seeded and chopped (wear gloves*)
2 t. grated lemon peel
1 T. freshly squeezed* lemon juice
1/2 t. ground cumin
4 flour tortillas (6")
2 cups cubed cooked turkey breast
1 cup shredded Mexican* cheese

Bring berries, sugar, and water to a boil. Reduce heat to med.; cook until berries pop, 10 min., stirring occasionally. Remove from heat, ; cool slightly. Stir in next seven ingredients. Preheat griddle over med. heat. Top half of each tortilla with 1/2 cup turkey; sprinkle with 1/4 cup cheese. Fold other half over filling. Cook until golden and cheese melts, 1-2 min. per side. Serve with salsa.

"You are the books you read, the movies you watch, the music you listen to, the people you spend time with, the conversations you engage in. Choose wisely what you feed your mind."

And, have FUN today!!!

Love,

Machete Milletti

Turkey Spring Rolls with Cranberry/Soy Dipping Sauce

Hope you all had a fab. Thanksgiving! I KNOW I did!!! I saw Ree (The Pioneer Woman) make these on her show the other day, and judging by the way she rolled her eyes when she tasted one, they are DELISH!!
(makes 8)

Turkey Spring rolls:
2 cups shredded leftover Thanksgiving turkey
3 T soy sauce (I will use Ponzu Citrus Sauce*)
1 t. toasted* sesame oil
1 t rice vinegar
1/4*-1/2 t. hot chile oil
1 package cellophane noodles
8 8&1/2" rice paper wrappers
3 leaves green-leaf lettuce. torn into pieces
1/2 cup alfalfa sprouts (these are hard to find here, so sub. bean sprouts*)
1 organic* carrot, cut into julienne
1 Persian* cucumber, cut into julienne
3 T. finely chopped fresh cilantro

Dipping Sauce:
1 cup leftover cranberry sauce
2 T. soy sauce (or Ponzu*)
Hot chile oil

Place the turkey in a bowl and drizzle in the soy sauce, sesame oil, rice vinegar, and the hot chile oil. Stir to combine and give it a taste. If you'd like a stronger flavor, add a little more of the ingredients.
Next, place the cellophane noodles in a large bowl. Cover them with boiling water and let them sit according to the package directions. When they are tender but still have a nice bite, drain and set the noodles aside. Soften rice paper wrappers by placing them one by one into a bowl of warm water and taking them out when they're soft but still hold together. To assemble each spring roll, lay a wrapper on a plate. Lay a small line of noodles in the center. Add a small amount of lettuce, turkey, alfalfa sprouts, a few carrot and cucumber strips, and top with a sprinkling of cilantro. Fold in the sides of the wrappers and roll it into a tight roll. Repeat to make the rest of the rolls.
For the dipping sauce: Combine the cranberry sauce, soy sauce, and a few dashes of chile oil. Dip the rolls in the sauce and dig in!! Best if eaten within 1 hour of preparing.

"True contentment does not depend on anything in this world."

Have FUN today!!

Love,

MM

MM's 2016 Thanksgiving Feast Menu

Dear Readers, I am VERY thankful for all of you who take time to read my blog, and hopefully try some of the recipes. It brings me a lot of JOY to do this, and share my passion for all things food with you!! So, here is what I am making today (with the help of Myra) as I host 9 of my friends plus Colton who is about to turn 1 and is walking!!!

Crudites and Relish Plate:
     Pickled Okra
     Spiced Red Apple Rings (for A.D.)
     Black and Green Olives
     Baby Carrots
     Grilled Artichoke Hearts
     Jicama sticks
     Celery Bites Stuffed with Cranberry Cream Cheese
     Pepperoncini Peppers
     Marinaged Mushrooms
     Sugar Snap Peas
     Pomegranate Ariels
     Gregg's Ranch Dressing (to which I add a bunch of dill)
Melba Toast Rounds Spread with Smoke Salmon Cream Cheese
Roast Turkey with Herbed Kerrygold Butter (the herbs were harvested from my farm)
Dressing with Sweet Onions, Celery, and Pepitas
Green Bean Casserole with Sliced Mushrooms, and Sliced Water Chestnuts - topped with White
     Cheddar Fried Onions
Sweet Potatoes with Brown Sugar, Butter, and Mini Marshmallows
Mashed Potatoes
Turkey Gravy
Super Sweet White Corn (Trader Joe's)
Jellied Cranberry Sauce (cuz that's the kind I like!)
Pretzel Pumpkin Pie with Extra Creamy Whipped Cream

Football WILL be playing in the background, and cell phones WILL be turned off as we share this bounty and delight in the antics of Colton!!.

"Praise God from whom all BLESSINGS flow."

Bon Appetit and lots of LOVE,

MM

Pumpkin Slab Pie

If you have a big crew coming for tomorrow's feast, maybe this slab pie (that feeds almost twice as many as a standard 9"), made with the ultimate pie dough, is just the ticket! And it has plenty of corners and middles to satisfy every crust preference.
(serves 12)

Ultimate Pie Dough:
2 cups all-purpose flour
1/2 t. kosher* salt
13 T. Kerrygold* butter, cut up and very cold
6-8 T. ice water

Pumpkin Slab Pie:
2 cans (15 oz. each) pure pumpkin
1 t. grated peeled fresh ginger
1&1/4 cup heavy cream
1&1/4 cup whole milk
4 large eggs
1 cup dark brown sugar
1/2 cup Sugar in the Raw*
2 t. pumpkin pie spice
1 t. kosher* salt
Whipped cream

Make the pie dough: In a food processor, pulse flour and salt until combined. Add half of butter; pulse until find crumbs form. Add remaining butter; pulse until coarse crumbs form. Sprinkle 6 T. ice water over mixture; pulse just until incorporated. Pulse in an additional ice water 1 T. at a time until dough just holds together when squeezed. Transfer dough to a lightly floured surface; knead gently until dough comes together. Divide into 2 equal pieces; pat each into a flat rectangle. Wrap tightly in plastic; refrigerate at least 30 min. or up to 1 day.

Make the slap pie: Preheat oven to 400. Place 1 rectangle of the pie dough on a lightly floured surface. Lightly flour dough and roll into a 12x10" rectangle, flouring and scraping as needed to prevent sticking. Gently wrap dough around rolling pin and transfer to half of a 15x10&1/2" rimmed baking sheet, placing the 10: side of dough along the longest side of pan and allowing dough to hag over 3 sides. Roll remaining piece of dough; place on other half of baking sheet, overlapping slightly with first piece. Press seam together to seal. Trim any excess dough, leaving 1/2" overhang if possible. Crimp and press edges of crust to create an even rim, using any trimmed dough to seal cracks or gaps. Cover with a large sheet of parchment paper and pie weights or dried beans. Bake 14 min. Remove paper and weights. Bake another 8-10 min or until golden. Meanwhile, in a 4 qt. saucepan, cook pumpkin and ginger on med.-high 10 min.; stirring often; remove from heat. Let cool slightly. In a med. bowl, whisk cream, milk, eggs, brown sugar, granulated sugar, pumpkin pie spice and 1 t. salt. Add to pumpkin mixture, whisking til smooth; pour into prebaked pie crust. Bake 15-30 min. or until set. Cool completely before cutting. Cut into 12-16 pieces. Serve with whipped cream. Pie can be baked, cooked and refrigerated, uncovered up to 1 day ahead.

"I believed and I began."

Have FUN today as you are rushing around and doing T-day prep!!!

Love,

Machete Milletti

Pumpkin-Sage Scones

Here is a suggestion for your Thanksgiving breakfast, brunch, or even with the big feast!
(makes 24)

3/4 cup 2%* milk
2 t. chopped, fresh sage (I still have some varigated sage on my farm that I will use in my herb
     butter for my turkey - along with lemon thyme, and marjoram*)
2 t. unfiltered* apple cider vinegar (I like Bragg's* or the Trader Joe's brand*)
3/4 cup pumpkin puree or canned pumpkin
Coconut* oil cooking spray
2&1/2 cups all-purpose flour, plus more for dusting work surface
1 T. baking powder
1 t. coarsely ground black pepper
1/2 t. baking soda
1/2 t. kosher* salt
8 T. cold unsalted Kerrygold* butter, cut into small pieces
3/4 cup (3 oz.) grated extra-sharp cheddar cheese or your choice*

Warm milk to just simmering in a small saucepan. Remove from heat, and stir in sage. Let steep 15 min. Stir in vinegar, and let stand 5 min. Whisk in pumpkin, and chill until cold. Preheat oven to 425. Coat 2 baking sheets with cooking spray, or line with parchment paper. Whisk together flour, baking powder, pepper, baking soda, and salt in a large bowl.  Rub butter pieces into the flour mixture with hands until mixture resembles coarse sand. Stir in cold pumpkin mixture, and then fold in cheese. Transfer dough to a well-floured work surface, flour top well, and pat into a 6x6" square. Slice square into 4 1&1/2" wide strips; cut each strip into 6 triangles. Transfer triangles to prepared baking sheets. Bake scones 15-17 min. or until golden brown on top.

"Attract what you expect, reflect what you desire, become what you respect, mirror what you admire."

And, have FUN today!!!!!

Love,

Machete Milletti

Mock Turtle Soup

"Turtle soup was once a favorite of the upper echelon. However, once laws were put in place to protect turtles from being killed for their meat, other meats were substituted and the "mock" was added to the name. Though its popularity has waned, this soup is still served in certain regions, and now YOU can make it at home! This is one unique, tasty soup." And, perfect for a rainy day!!
(makes 4-6 servings)

4 Roma tomatoes
Water
4 eggs
1 lb. boneless, skinless chicken thighs
1 t. kosher* salt
4 T. Kerrygold* butter, divided
1 sweet* onion, diced
3 celery stalks, ends removed, finely chopped
1*-2 Serrano peppers, stems removed, minced
1 lb. beef loin, trimmed, cubed
2 cups low-sodium chicken broth
1 cup cooking sherry (I would use very dry sherry* as cooking sherry has lots of salt)
2 T. flour
3 garlic cloves, peeled, smashed
1/2 cup chopped fresh Italian flat-leaf* parsley
6 fresh Italian flat-leaf* parsley sprigs, for garnish

Puree the tomatoes: Cut an "X" into the non-stem end of each tomato. In a med. saucepan, add tomatoes and 1/2 cup water. Bring to a boil over high heat. Boil for 1 min. Move tomatoes to a colander and rinse with cold water for 20-30 sec. to blanch. This will loosen the tomato skins. Remove skins and discard. Put skinned tomatoes into a blender and puree. Set aside.
Boil eggs: Gently place eggs in a small saucepan and add just enough water to cover them. Cook over high heat until water begins to boil. Allow to boil for 8 min. Remove from heat. Let the eggs sit in the hot water for an additional 2 min. Then drain the hot water and replace with cold water. Let eggs sit for 1 min. Remove eggs from water. Set aside.
Boil chicken: Add chicken thighs to a med. saucepan. Add just enough water to cover chicken. Add 1 t. salt. Bring to a boil over med.-high heat. Reduce heat. Cook chicken at a gentle boil for about 15 min. Test a thigh at about 12 min. by removing it from the water and cutting it in the middle. Look for pink in the middle. If you see pink, continue cooking for a few min. If no pink, chicken is done. Remove the thighs from the water and place them on a cutting board. Allow to cool for a few min. Then chop into 1/2" pieces. Set aside.
Brown beef and veggies: In a Dutch oven, melt 2 T. butter over med.-high heat. Add onion, celery, Serrano peppers, and beef. Stir every 20-30 sec., until beef is browned and onions is translucent. Maintain the med.-high heat. Add chicken broth and sherry. Stir until fully combined.
Make roux: In a small saucepan, melt the remaining 2 T. butter over med. heat. Stir in flour with a fork to combine until a paste forms. Scrape the paste into the liquids in the Dutch oven. Stir continuously with a spatula or wooden spoon until the roux dissolves completely into the liquids. Continue stirring every  10-15 sec. When liquids start to thicken, move on to the next step.
Make soup: Add chicken, tomato, garlic, and chopped parsley. Simmer over low heat for 20 min. Chop 2 eggs and add to soup. Simmer for 5 min. Remove from heat.
Serve soup: Remove garlic and discard. ladle soup into bowls. Cut remaining 2 eggs into quarters, lengthwise. Garnish each bowl of soup with 1 egg quarter and a sprig of parsley.

"The human spirit fills with hope at the sound of an encouraging word."

Have FUN today, and way to go Hawks!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Love,

MM

Lamb Chops with Olives, Rosemary, and Garlic

"Once you make these, it'll be easy to see why Sookie (Gilmore Girls) chose this dish. Not only do the ingredients combine to make a savory sauce that perfectly complements the tender meat, its aromas make the whole house smell like an Italian grandmother is running your kitchen. Try it - you'll see how Jackson was lulled into forgiveness."
(serves 2)

2 lamb loin chops, 1/2 lb. each
1 t. kosher salt
1 t. freshly* ground pepper
1/2 cup EVOO, divided
1/2 red onion, thinly sliced
4 garlic cloves, minced
1/2 cup dry white wine (chardonnay or similar)
1 T. tomato paste
1/2 cup water
8 large green olives, pitted, halved
4 fresh rosemary sprigs
Lemon crowns*, for serving

Prepare oven and lamb chops: Preheat oven to 375. Rub lamb chops with S&P (1/4 each on both sides). Set aside.
Cook onions and garlic: Heat 1/4 cup olive oil in a deep frying pan. Add onion and garlic, and cook until onions are translucent. Remove from heat. Use onion-garlic mixture to coat the bottom of a small, shallow baking dish. Return frying pan to the stove.
Sear lamb chops: Over med.-high heat, add 1/4 cup olive oil. Add lamb chops and sear for 2 min. on each side. Remove the chops from heat, and place them on top of the onion-garlic mixture in the baking dish. Return frying pan to stove.
Make sauce: Over med.-high heat, add wine to the pan. Heat the wine and scrape up any cooked bits from the bottom of the pan. Add the tomato paste and stir until dissolved. Stir in water. Heat the sauce for 3 min, stirring occasionally. Remove from heat. Pour sauce over lamb chops.
Bake lamb chops: Add olives and rosemary to baking dish. Cover. Cook for 10 min. Turn chops. Cook for an additional 10 min.
Server: To serve, spoon sauce over meat and top with the olives. Add a piece of the roasted rosemary for garnish. Place a lemon crown on each plate.

"May we find grace to walk in the Master's steps."

Love, and GO HAWKS!!!!!

Machete Milletti

Cajun Eggs Benedict

Here is another one from Eat Like a Gilmore that will get your eyes open!!!
(makes 2 servings)

Muffins,  Eggs, and Meat:
2 sourdough* English muffins
2 Andouille sausages
Water
2 T. white distilled vinegar
4 eggs

Cajun Sauce:
Water
2 egg yolks
4 t. freshly squeezed lemon juice
1/2 t. kosher salt
1/4 t. freshly* ground black pepper
1/2 t. dried thyme
1/8*-1/4 t. cayenne pepper
1 t. chili powder
1 t. smoked* paprika
1 stick Kerrygold* butter, melted

Orange* and lemon* wedges, for garnish

Prep English muffins and sausages: In a toaster, toast English muffins to a golden brown. Place them on 2 plates, 1 muffin per plate, nook and crannies-side up. Split sausages down the middle lengthwise, cut them in half across the middle, and place in a small frying pan, over med.-high heat. Cook for 3-4 min., until the edges become browned. Flip and cook for an additional 3 min. Remove from pan and position 2 pieces of sausage on each muffin half. Set aside and keep warm*.
Poach eggs: Fill a med. saucepan half -full with water. Over med.-high heat, bring water to a boil. Add vinegar and stir. Crack 1 egg into a coffee cup. Position the cup so it is just above the water, but not touching the water. Slowly and gently turn the egg out of the cup and into the water. Cook for 3 min. Using a slotted spoon, remove the egg from the water and place it atop the sausage on one of the muffin halves. Repeat for the remaining 3 eggs. Keep warm*.
Make the sauce: Fill a small saucepan with 2 " of water. Place a large bowl on top of the saucepan, making sure the bottom of the bowl doesn't tough the water. Add the yolks, lemon juice, and spices to the bowl. Whisk until all ingredients are full combined. Move the bowl to a countertop. Using a hand mixer, begin slowly drizzling the butter into the sauce. The butter will emulsify the sauce.
Serve: Pour the sauce over the tops of the egg-sausage-muffin stacks and garnish the plate with orange  and lemon wedges*.

BE PRESENT!!!! And, have FUN today.

Go Washington football teams.

Love,

Machete Milletti

Puffs - Two Ways, Salmon and Roquefort!!

These two YUMOLA apps. come from my new cookbook I just got from the series, "The Gilmore Girls" entitled Eat Like a Gilmore. Remember, everything taste better in a puff!!

Salmon Puffs:
(makes 30)

1/2-2/3 cup fresh wild-caught* salmon
3/4 t. fresh dill
1/4 cup lemon juice, freshly squeezed
1/8*-1/4 t. cayenne pepper
1 t. grainy deli-style mustard
4 t. Port Salut cheese, rind removed
Flour, for dusting
2 puff pastry sheets
Chives for garnish, cut into 90 1" pieces

Preheat oven to 400. Move rack to center position.
Mix the salmon filling: In a food processor, add salmon, dill, lemon juice, and cayenne pepper. Process until a coarse paste forms. Add mustard and cheese. Process until the mixture is smooth. Set aside.
Cut dough: Lay out a sheet of puff pastry on a lightly flour work surface. Use a shot glass or any round cutter that it 2" in diameter to cut 15 circles from the sheet. Repeat with second sheet.
Assemble: Using a mini muffin pan or tart pan, press a round of dough into each cup. Use a small fork to poke 10-15 holes into the bottom/flat part of the dough. Put the salmon mixture into a pastry bag with a wide-gauge tip, or a zip-lock bag with the corner trimmed off. Squeeze about 1 t. of the mixture into the center of each cup.
Bake, Garnish, and Serve: Bake puffs for 12 min. Remove from oven. Salmon may have popped up during baking. If so, press it back down into pastry Remove puffs to plate or serving platter. Use a skewer or two toothpicks to make a hole, 1/4" deep, in the center of each puff. Place 3 pieces of chive into the hole, so that they are sticking straight up. Serve.

Roquefort Puffs:
(makes 48)

1&1/2 cup Mascarpone
6 T. heavy cream
Flour, for dusting
2 puff pastry sheets, room temp.

Place oven rack in center position. Preheat oven to 425. Cover a cookie sheet with parchment paper. Set aside.
Make Filling: In a med. bowl, mix mascarpone and heavy cream. Crumble Roquefort into the mix. Stir until fully combined.
Cut Pastry: Lightly flour a work surface. Lay out one sheet of puff pastry. Using a pastry cutter, pizza cutter, or knife, cut the sheet into 12 equal pieces (squares, if possible). Cut each piece diagonally into two triangles. This will result in 24 triangles. Repeat steps with second puff pastry sheet.
Bake pastry: Place as many pastry triangles as possible on cookie sheet. Bake for 12 min. Triangles should be puffed up. Remove from oven.
Pipe Filling: Fill a pastry bag or a zip lock bag with cheese mixture. Cut tip off pastry bag or corner off bag. Gently insert the top of the bag into the cut side of each puff and pipe approximately 1/2 t. of mixture into each.
Bake Puffs: Return filled puffs to baking tray. Place in oven and bake for 2 min. Remove. Cool for 2 min. Serve.

"Life is like baking a pie. Everything you put into it determines what it will be."

Happy Friday!!!!!

Love,

MM

Mushroom Bolognese over Spaghetti Squash

Go low-carb with hearty spaghetti squash in place of pasta. Cook an extra squash and store the flesh in zip lock bags for a quick side. The aroma alone of this dish will drive your peeps crazy!!!
(serves 4)

1/2 cup hot water
1/2 oz. dried porcini mushrooms
1 (3 lb.) spaghetti squash, halved lengthwise and seeded
2 T. EVOO
2 cups chopped sweet onion
1 cup diced celery
1 cup diced organic* carrot
1 t. dried oregano
1/8*-1/4 t. crushed red pepper flakes
5 garlic cloves, minced
1 (8 oz.) pkg. cremini mushrooms, finely chopped
1 (8 oz.) pkg. white button mushrooms, finely chopped
2 T. unsalted tomato paste
1 T. reduced-sodium soy sauce (I would use Ponzu Citrus Sauce*)
1/2 t. freshly ground black pepper
1/4 t. kosher salt
1 can (15 oz.) unsalted diced fire-roasted* tomatoes, undrained
2 oz. Parmesan cheese, shaved*

Combine the hot water and porcini mushrooms in a bowl; let stand for 20 min. Drain mushrooms in a colander over a bowl; reserve soaking liquid. Finely chop the mushrooms. Place 1 squash half, cut side down, in an 8" square glass baking dish. Add water to a depth of 1". Cover and microwave on High 8 min. or until tender when pierced with a fork. Remove squash half; cool. Repeat procedure with remaining squash half. Heat oil in a large Dutch oven over med.-high. Add onion and next 7 ingredients through button mushrooms; cook 12 min., stirring occasionally. Stir in tomato paste; cook 2 min. Stir in reserved porcini mushrooms, reserved soaking liquid, soy sauce, and next 4 ingredients through tomatoes; reduce heat and simmer 10 min. Scrape inside of squash  halves with a fork to remove spaghetti-like strands. Divide squash among 4 plates; top evenly with mushroom mixture and shave big pieces of Parm. over top. I would serve a crisp wedge salad with this*.

"Take your time
  Take chances
  Believe in your power
  Believe in possibilities
  Do something creative every day
  Do what makes your heart sing
  Inspire others
  Inspire yourself"

And, make sure you have some FUN today!!!!!!

Love,

Machete Milletti

French Coconut Pie

I saw Trisha Yearwood make this yesterday on her cooking show. EASY and looked DELISH!!
(serves 8-10)

3 large eggs
2 cups store-bought frozen grated coconut, thawed
1&1/2 cups Sugar in the Raw* (turbinado)
1/2 cup buttermilk, well shaken
1/2 cup unsalted Kerrygold* butter, melted
1 T. all-purpose flour
1 t. vanilla extract
1 deep-dish unbaked 9" pie shell, homemade or purchased

Preheat the oven to 350. In the bowl of an electric mixer and using the whisk attachment, beat the eggs, coconut, sugar, buttermilk, butter, flour, and vanilla until well combined. Your mixture may look curdled, but keep beating on high until it comes together (it will still be chunky from the coconut). Pour the filling into the pie shell. Bake until lightly browned, the center of the pie doesn't jiggle when shaken lightly, and a toothpick inserted into the center come out moist but not covered with custard, 45-50 min. The coconut will rise to form a top crust during baking. Set the pie on a wire rack and cool completely before serving.   

"Every moment is a fresh beginning". ~ T.S. Elliot

Have FUN today!!!!

Love,

Machete Milletti

Cheesy Chicken Cutlets with Ham and Jam

This play on chicken cordon bleu is easier to prepare and very kid friendly, let alone lip smakin' GOOD!!!!
(serves 4)

4 4 oz. chicken breast cutlets
3/4 t. freshly* ground black pepper
1/4 t. kosher salt
2 t. canola oil
1/4  cup blackberry jam (or jam of choice*)
2 oz. thinly sliced reduced-sodium deli ham
1/4 cup chopped scallions
2 oz. Havarti cheese, thinly sliced

Preheat broiler to high with oven rack 6" from heat. Sprinkle chicken with S&P. Heat oil in a large ovenproof skillet over med.-high. Add chicken, and cook until done, 3-4 min. per side. Top evenly with jam, ham, scallions, and cheese. Transfer skillet to oven; broil until cheese browns, 2-3 min. Serve with steamed haricot verts*.

Stay Positive, and Have FUN today!!!!!

Love,

Machete Milletti

Warm Bacon Cheese Dip

"This creamy, cheesy warm bacon dip is loaded with flavor and perfect as an appetizer for any occasion".
(serves 6-8)

1 8 oz. package cream cheese with chives*, softened
1 cup plain Greek yogurt of sour cream
1&1/2 cups shredded sharp* cheddar cheese, divided
1/2 cup green onion, chopped
6 slices smoked uncured* bacon, cooked til crisp and crumbled
1 T. fresh flat-leaf* parsley

Preheat oven to 400. Combine cream cheese, Green yogurt, 1 cup of cheddar, green onion, and bacon in a mixing bowl. Transfer to the bottom of an even safe casserole or cast iron skillet and top with remaining cheddar. Bake for 25-30 min. until cheese is melted and bubbly. Sprinkle parsley and additional crumbled bacon on top if desired. Serve warm with chips or crackers.

"You have the power to do incredible things."

Have FUN today!!!!

Love,

MM

Creamy Lobster Mashed Potatoes

Here they have taken your everyday mashed potatoes and made them ultra-indulgent with lobster, cream cheese, and cheddar!
(serves 8)

6 Yukon Gold potatoes, peeled and quartered
3 T. unsalted Kerrygold* butter
2 cloves garlic, minced
1/2 cup whole milk
2 T. full-fat cream cheese, softened*
1/2 t. each kosher* salt and freshly* ground pepper
1 cup cooked lobster chunks (1/2" chunks, tail and claw meat preferably)
1/2 cup grated sharp cheddar cheese
2 T. chopped fresh chives

To a large pot, add potatoes and cover with cold water by 1". Bring to a boil, reduce heat to med. and simmer until potatoes are very tender, 20-25 min. Meanwhile, in a small saucepan, melt butter on med. Add garlic and cook, stirring constantly, until fragrant, about 45 sec. Remove from heat and set aside to cool. Drain potatoes, reserving 1 cup cooking water. Return potatoes to pot and mash with a potato masher until smooth, adding back reserved cup of cooking liquid while mashing. Add garlic-butter mixture, milk, cream cheese, S&P, and continue to mash until fully incorporated. Fold in lobster, cheddar, and chives.       

"The receiving of the Word consists in two parts: attention of the mind and intention of the will."

Love,

MM

Chicken Bourguignon

Yet one more from Cleaning Eating (Love that mag.!!), and their quote: "This intensely flavorful dish is a cross between two classic French meals - Beef Bourguignon and Coq au Vin".
(serves 4)

3 T. white whole-wheat flour or whole-wheat flour
1/2 t. kosher salt, divided
1/4 t. freshly* ground black pepper, divided
1&1/4 lb. bone in, skin-on chicken breast (halved crosswise with a sharp knife through bone)
1 T. EVOO, divided
3 T. unsalted Kerrygold*, divided, chilled
2 large organic* carrots, halved lengthwise and sliced (quartered, if very large)
1 large red onion, diced
10 oz. white or crimini* mushrooms, halved (quartered if very large)
2 large cloves of garlic, minced
1 cup good dry red wine
1&1/2 cup low-sodium chicken broth
12 sprigs fresh lemon* thyme sprigs, tied together with kitchen string
7 oz. frozen pearl onions, thawed and drained

In a large bowl, combine flour, 14. t. salt and 1/8 t. pepper. Dredge chicken in mixture, turning to coat. Reserve remaining flour mixture. In a large Dutch oven or heavy pot with a tight-fitting lid heat over med. heat 2 t. oil. Working in batches, sear chicken, turning once, until golden brown, 4-5 min. Using tongs, transfer to a plate and set aside. In a Dutch oven, heat remaining 1 t. oil and 1 T. butter (still on med. heat). Add carrots and red onion and cook stirring often, until softened, about 3 min. Add garlic and cook stirring, until fragrant, 30 sec. Sprinkle in reserved flour mixture and cook, stirring for 1 min. Increase heat to med.-high and add wine, scraping up browned bits from bottom of pot. Bring to a boil and cook for 1 min. Add broth, thyme, and remaining S&P, and return to a boil. Reduce heat to low and add pearl onions. Return chicken and any juices to pot. Cover and simmer gently until chicken is cooked through, about 30 min. Discard thyme, transfer chicken to a plate and cover, Increase heat to med.-high and bring to a boil. Cook until sauce is reduced by half, 12-15 min. Remove from heat and stir in remaining 2 T. butter, 1 T. at a time, whisking between additions. Divide chicken among plates and top with 1 quarter of sauce and veggies.

"The miracle is this: the more we share, the more we have." ~ Leonard Nimoy

Have FUN today!!!

Love,

Machete Milletti

Herb-Stuffed Turkey Breast with Apple Cider Pan Sauce

Happy Friday, Friends!!! Here is another one from Clean Eating mag., and their quote: "The stuffing in this rolled-up turkey breast is a lot like traditional stuffing, but instead of being in the cavity of the bird, it's in a ribbon throughout the meat. So each no-carving necessary slice has a spiral of bready herb-laced goodness."
(serves 10)

1 T. each chopped fresh marjoram, lemon* thyme, and sage
1&1/2 t. chopped fresh rosemary
3 1 oz. slices all-natural bacon (no added nitrates or 'trites), cut crosswise into 1/4" strips
1 large sweet* onion, cut into 1/2" dice
2 cups diced whole-wheat bread - 1/2" dice
1/2 cup freshly* grated Parmesan cheese
1 t. freshly* ground black pepper, divided and additional, to taste
3/4 t. kosher* salt, divided and additional, to taste
2 2 lb. boneless turkey breasts (2 halves, separated) skin removed
1 cup low-sodium chicken broth
1 cup 100% apple cider or unsweetened apple juice, divided
2 T. arrowroot powder dissolved in 2 T. cold water

In a small bowl, combine herbs. Set aside. In a med. skillet on med. add bacon and onion and cook, stirring occasionally, for 8-10 min., until onion is translucent and very soft. To a large bowl, transfer bacon-onion mixture along with cooking juices; add bread, cheese, 1/2 t. pepper, 1/2 t. salt, and all but 1 T. herb mixture. Combine and set aside. Preheat oven to 400. Arrange 1 turkey breast on a work surface. Using a long, thin knife, cut almost entirely in half parallel to work surface, leaving one side attached. Repeat with remaining breast. Open both breasts like a book and arrange side by side, skinned side down, with long edges overlapping by about 3/4" thick. Arrange bread mixture on turkey, leaving a 1/2" border. Starting at one short side, roll into a log. Use kitchen string to tie at 1&1/2-2" intervals. Sprinkle with remaining 1 T. herb mixture, 1/2 t. pepper, and 1/4 t. salt. Arrange turkey, seam side down, in a roasting pan. To roasting pan, add broth and 1/2 cup apple cider. Transfer to oven and immediately reduce heat to 375. Roast for 30 min. Baste turkey with pan juices. Continue roasting and basting every 20-30 min., until an internal thermometer inserted into the centermost part of the roll reads 165, 1&3/4 to 2&1/4 hours total cooking time. If pan gets dry, add broth or water to maintain 1/4" liquid. If turkey gets too brown, loosely cover with foil. Transfer turkey to a cutting board and let rest, loosely covered with foil, for 15 min. Meanwhile, place roasting pan on stove top, straddled over 2 burners, if necessary, and add remaining 1/2 cup apple cider. Bring to a boil on med., scraping up any browned bits in the pan. Whisk in arrowroot-water mixture and cook until sauce is thickened and smooth, 30-60 sec. Season with additional S&P. Slice turkey crosswise. Serve pan sauce on the side.

"Eat, Drink, and Be Mellow".

Love,

MM

Bubble and Squeak Kale and Potato Patties with Cucumber Raita

Saw this in my new Clean Eating mag. It is a traditional English dish created as a way to use Sunday's mashed potatoes along with just about any other leftover veggies. This one puts a healthy, Indian-inspired spin on the classic with these potato and kale patties subtly spiced with a blend of ginger and curry powder.
(serves 6)

1 Persian* cucumber, seeded and finely chopped
1/2 cup plain whole-milk Greek yogurt
1 T. chopped fresh cilantro
3/4 t. sea salt, divided
1/2 t. ground cumin
Pinch ground cayenne pepper
3 T. coconut oil or EVOO, divided
1/2 cup thinly sliced green onions (white and light green parts only)
1 T peeled and minced ginger
1 T curry powder
3 cups finely chopped kale (or spinach*), ribs and stems discard
1 T. water
2 cups packed mashed potatoes, chilled
1/4 t. freshly* ground black pepper
1 large egg, lightly beaten

To prepare the Raita: In a med. bowl, combine cucumber, yogurt, cilantro, 1/4 t. salt, cumin and cayenne. Set aside in the fridge to chill*. To make the Bubble and Squeak: In a large nonstick skillet on med. heat 1 T. oil. Add onions, garlic, ginger, and curry powder and cook, stirring, until fragrant, about 30 sec. Increase heat to med.-high and add kale, tossing to coat. Add 1 T. water, cover and cook until kale is tender, about 4 min. Transfer to a large bowl and let cool slightly. Wipe out skillet.
To kale mixture, add potatoes, remaining 1/2 t. salt, and pepper, and stir until combined. Stir in egg, Shape mixture into 6 3-3&1/2" wide cakes (each about 1/3 cup). In the same skillet on med.-high heat the remaining 2 T. oil. Working in batches, if necessary, add cakes and cook, turning once, unti golden brown, about 3 min. per side. Serve with raita, and maybe some grilled pork loin chops* or steamed and browned sausages*.

"If you're falling apart, you're probably trying too hard."

Have FUN today!!!!!

Love,

Machete Milletti

Twice Baked and Stuffed Sweet Potatoes

In this one, sweet potatoes are counterbalanced by pungent Gorgonzola cheese and savory turkey bacon. Sounds YUMOLA to me!! And, sweet potatoes are SO good for you.
(serves 4)

4 large sweet potatoes (about 8 oz. each), scrubbed
2 t. EVOO, divided
1 1 oz. slices all-natural turkey bacon with no nitrates or 'trites, cut into 1/4" strips
1/2 cup plain whole-milk Greek yogurt
1/2 freshly* ground black pepper
1/4 t. sea salt
1/8 t. ground nutmeg
2 green onions, thinly sliced
1/4 cup crumbled Gorgonzola cheese
1 T. chopped fresh flat-leaf parsley

Preheat oven to 375. Place potatoes on a parchment-lined baking sheet and brush skins with 1 t. oil. Bake, turning once, until tender when pierced with a fork, about 45-55* min. Set aside. Meanwhile in a medium skillet on med.-high heat, heat remaining 1 t. oil. Add bacon and cook stirring frequently, until crispy. Transfer bacon to a paper towel-lined plate. Make a slit in each potato lengthwise, and scoop flesh from skins. Return skins to baking sheet. To bowl with potato flesh, add yogurt, S&P, and nutmeg; mash with a potato masher until smooth. Fold in onions, cheese and bacon. Spoon flesh mixture back into skins. Return to oven to heat through, 7-10 min. Sprinkle with parsley, and serve hot.

God help America!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Love,

MM

Chocolate Lasagna

Whaaaaaaaaaaaaaaaaaaaaat????
(serves 6-8)

1 package regular Oreo cookies (not Double Stuff) - 36 cookies
6 T. Kerrygold* butter, melted
8 oz. package cream cheese, softened
1/4 cup granulated sugar
2 T. cold whole* milk
12 oz. tub Cool Whip, divided
2 of the 3.9 oz. packages Chocolate Instant Pudding
3&1/4 cups cold whole milk
1&1/2 cups mini chocolate chips

Begin by crushing the Oreo cookies in the food processor or place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done. Transfer the crumbs to a large bowl. Stir in the melted butter and use a fork in incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9x13" baking dish. Press the crumbs into the bottom of the pan. Place the pan in the fridge while you work on the additional layers. Mix the cream cheese with a mixer until light and fluffy. Add in 2 T. of milk, and sugar, and mix well. Stir in 1&1/4 cups Cool Whip. Spread this mixture over the crust. In a bowl, combine chocolate instant pudding with the rest of the milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 min. so that the pudding can firm up further. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour or the fridge for 4 hours before serving.

"Nothing costs as much as caring - except not caring."

Have FUN today, and way to hold on Hawks!!!!! Whew.

Love,

Machete Milletti

Slow Cooker Pork Tenderloins

This yumola one would be perfect to feed your hungry Seahawks watching game fans tonight along with some steamed broccoli with lemon, and a crisp wedge salad with bacon and blue cheese!!
(serves 6-8)

2 lb. pork tenderloin or two 1 lb. pieces
3 cloves garlic, sliced
1 1 oz. envelope dry onion soup mix
1 cup water
3/4 cup low sodium* beef broth
1 T. red wine vinegar
3 T. soy sauce (I would use Ponzu Citrus Sauce*)
1*-2 t. freshly* ground black pepper

Stab your tenderloin along the top edge every 1-2" with a very sharp knife. Stuff a slice of garlic in each slit. Then place your tenderloin in a 6 qt. slow cooker. Sprinkle soup mix over tenderloin, then pour over water, broth, vinegar, and soy sauce. Sprinkle pepper on top. Cover and cook on low for 4 hours. When done cooking, remove loin from slow cooker and let rest for 10 min. before slicing.

"Instead of grasping and controlling, learn to release and receive."

Go HAWKS!!!!!

Love,

MM

Slow Cooker Ground Beef Stroganoff

Have I mentioned how much I LOVE and USE my crock pot?!! Here is an easy peasy one - just a bit of prep, throw in, put the lid on, and in 7-8 hours - VOILA!!!
(serve 4-6)

Coconut* oil cooking spray
2 lbs. ground beef
8 oz. cremini mushrooms, sliced
1 shallot, thinly sliced and caramelized in Kerrygold butter*
1 T. Worcestershire sauce
1 T. brandy or Cognac
1/4 c. low sodium* beef stock
1/2 t. kosher* salt
1/4 t. freshly* ground black pepper
1 cup sour cream or plain Greek yogurt*
1 T. each flat-leaf* parsley and dill, chopped
1 pkg. wide* egg noodles
2 T. Kerrygold* butter

Coat the bottom of a 5 qt. slow cooker with a liberal layer of cooking spray. Spread shallots across the bottom, top with ground beef and mushrooms. Sprinkle with Worcestershire, brandy, beef stock, S&P. Mix all the ingredients, breaking apart the ground beef into smaller chunks. Turn crockpot on low and cook for 7-8 hours (or on high for 4-5). When 20 min. remains, cook noodles according to package directions. While noodles are cooking, add sour cream and half the fresh herbs to the crockpot. Stir and cover; heat through. When pasta is tender, drain thoroughly and toss with butter. Serve noodles topped with a generous portion of stroganoff, garnished with remaining herbs.

"Every day, in so many ways, YOU make a difference!"

Love,

Machete Milletti