How to Make Hummus

You'll score BIG time with this make-it-your-way homemade hummus. It's very quick to whip up (15 minutes), and the variations are endless!!
(makes 14 servings)

1 15 oz. can garbanzo beans (chickpeas) drained and rinsed well*
1/4 cup tahini (sesame seed paste)
1/4 cup freshly squeezed* lemon juice
1 clove garlic, minced
1/2 t. kosher* salt
1/4 t. paprika (I would used smoked paprika*)
1 T. snipped fresh flat-leaf* parsley
2-3 t. EVOO (optional)
2 t. toasted pine nuts (optional)

In a blender or food processor combine first 7 ingredients through paprika. Cover and blend or process until smooth, stopping to scrape container as needed. If desired, add stir-ins (1/4 cup sliced green onions, 1/4 cup crumbled feta cheese, 1/3 cup chopped pitted ripe olives or Kalamatas, 1/3 cup chopped roasted red sweet pepper, 2-3 chopped chipotle peppers in adobo sauce, 1 T. snipped fresh dill, or 1/4 cup basil pesto). Spoon hummus onto a serving platter. Sprinkle with parsley. If desired, drizzle with oil and sprinkle with pine nuts. Serve with pita wedges, tortilla chips, and/or veggie dippers (crudité).

"It's not that we have more patience as we grow older, it's just that we're too tired to care about all the pointless drama."

I get to go to Rose Hill Presbyterian Church today to worship and thank God for all my Blessings corporately. And, sing in our Choir - YAY!!

Love,

MM

Cocoa-Cream Roulade

This is a "grown-up take on the Ho Hos we loved as kids. This cake roll is so delicious, no one will suspect it's low-sugar, low-fat, and gluten-free!" How 'bout them apples??!!
(serves 10)

9 large eggs, separated
3/4 cup granulated sugar
3 T. Dutch cocoa powder, sifted
2 t. good* vanilla extract, divided
1&1/2 cups heavy cream
2 T. sour cream or you can use "light"*
1/4 cup powdered sugar
3 T. semisweet chocolate chips
1&1/2 t. coconut oil
Dark chocolate curls, for garnish

Heat oven to 350. Line and grease a 12x18" rimmed baking pan with parchment paper. Using a mixer on high speed, beat egg yolks and granulated sugar 5 mins. or until pale yellow and a ribbon forms when beater is lifted. Reduce mixer speed to low; stir in cocoa. In a clean bowl with clean beaters, beat egg whites and 1 t. vanilla on med. speed 4 mins. or until drooping peaks form. Stir 1/3 egg whites into cocoa and yolk mixture; gently fold in remaining egg whites. Spread batter evenly in prepared pan. Bake 15-20 mins. or until done. Place pan on cooling rack. Let cool. Flip cake onto parchment paper.; peel off paper lining. Using an electric mixer on med. speed, beat together heavy cream, sour cream, powdered sugar, and remaining vanilla 3 mins. or until slightly firm peaks form. Spread cream mixture over cake. Starting at the short end, use parchment paper to lift the cake as you roll tightly into a log. Place log, seam side down, on a serving platter; cover with plastic wrap. Chill until ready to garnish. Dust rolled cake with additional cocoa powder, if desired. In heatproof bowl, microwave chocolate chips and coconut oil 1 min. or until chocolate is smooth. Drizzle chocolate mixture over cake. Garnish with dark chocolate curls, if desired.

"Prayer is the bridge between panic and peace."

Have FUN today!!!

Love,

Machete Milletti

Grapefruit, Avocado, and Prosciutto Breakfast Salad

This is a very pretty salad composed of heart-healthy fats that will keep you full for a long time.
(serves 1)

1 small ruby red grapefruit
3/4 t. toasted* sesame oil
1/8 t. freshly ground black pepper
Dash of kosher salt
1 cup microgreens, baby arugula, or torn lettuce
1/2 ripe peeled avocado
1 very thin slice prosciutto

Peel grapefruit; cut sections over a med. bowl. Squeeze membranes to extract about 1 T. juice. Set aside. Add oil, pepper, and salt to juice, stirring with a whisk. Add greens; toss to coat. Arrange greens on a plate; top with grapefruit sections, avocado, and prosciutto.

"You see, the truth so many people seem to miss is that happiness doesn't start with a relationship, a job, or a college degree. It starts with your thoughts, and what you tell yourself everyday."

Happy Friday, Friends!!!!

Love,

MM

Artic Char with Warm Olive and Lemon Dressing

"Artic char is a close cousin to salmon and trout. It has a pinkish orange flesh, but is slightly milder and more delicate. If you can't find it, substitute salmon."
(serves 4)

1 lemon
1/2 cup green olives with pits (3-4 oz.), rinsed, pitted, and coarsely chopped
1 T. capers, drained and rinsed
4 T. EVOO
4 artic char or salmon fillets, skin on, 1/2-3/4" thick (5 oz. each)
1/2 cup loosely packed Italian flat-leaf* parsley leaves, coarsely chopped
Kosher salt
Freshly* ground pepper

For Warm Olive and Lemon Dressing: Zest and juice lemon. In a small saucepan combine olives, capers, lemon zest, and juice. Slowly stir in 3 T. of the olive oil until combined. Warm over low heat 5-10 mins., stirring occasionally (do not simmer). Remove from heat. Preheat broiler. Season fish with S&P. Rub both sides with remaining 1 T. oil. Place skin sides down in a baking pan. Broil 7 mins. or until fish flakes easily with a fork. Just before serving, stir parsley into the dressing; spoon over fish.

"Know yourself best, and surround yourself with the rest."

Have FUN out there today!!! And, try to stay DRY.

Love,

MM

Perogies

Man, oh MAN, I LOVE Perogies = YUMOLA!!!
(makes 65-70)

Dough:
4 cups all-purpose flour
1 t. veg.* oil
1&1/2 cups warm water
1 t. sea* salt
1 egg

Filling:
Mashed potatoes from 8-10 russets*
Bacon bits
Green onions, chopped
Grated sharp* cheddar
Kosher* salt and freshly* ground pepper

To make the dough: Mix flour and salt in a large bowl, then all the rest of the ingredients. Knead dough until you have a smooth elastic consistency and dough no longer sticks to counter. Lightly oil a bowl and place dough inside. Cover with a cloth or plastic wrap and set aside for 1 hour.

For the filling: After potatoes are mashed, add rest of the ingredients to desired taste. Season with S&P*. Mix until the cheese is well blended.

Perogi Preparation: Cut dough ball into 4 pieces. Taking one piece at a time, roll out as you would for pie dough on a lightly floured surface. Dough will be elastic and spring back, but keep rolling, adding flour as needed. Cut dough into strips and place tablespoons of filling evenly spaced in the middle of each strip. Fold dough over filling and crimp closed with a fork or your fingers. Cut between each covered mound and crimp closed. Follow this procedure with each piece of dough. Place Perogies on floured cookie sheet and place in freezer bag when frozen, for cooking later.

Cooking instructions: Place frozen Perogies in boiling water and boil until they float. Remove and sauté in Kerrygold* butter until lightly crisp and golden*. Serve plain or with a dollop of sour cream. Perogies can be cooked fresh as well. This recipe is Russian and Ukranian in origin. Fillings can also be made with plain mashed potatoes, cottage cheese, or sauerkraut.

"Your mind will always believe everything you tell it. Feet it Faith. Feed it Truth. Feed it with love."

Have FUN today!!!

Love,

MM

Guacamole Bites

How's this for easy and delish - golden flaky pastry cups filled with guacamole and chunky salsa? That's all it takes to make an impressive "amuse bouche" that is full of fresh flavor!
(serves 12)

3/4 cup guacamole (already prepared, or make your own*)
1 package (9.5 oz.) Puff Pastry cups, prepared according to directions
2 T. chunky medium hot salsa

Spoon about a t. of guacamole into each pastry cup. Top each with 1/4 t. salsa.

"Be soft - do not let the world make you hard. Do not let the pain make you hate. Do not let the bitterness steal your sweetness. Take pride that even though the rest of the world may disagree, you still believe it to be a beautiful place."

Have FUN today!! Share your smiles.

Love,

Machete Milletti

Spaghetti and Meatball Nests

I like the idea of nests (and eating them!!). Saw this one in the paper yesterday, and wanted to pass it along.
(makes 12)

3 large egg whites
8 oz. cooked spaghetti
2 cups marinara sauce
1 cup shredded mozzarella
12 precooked meatballs
1 T. chopped fresh basil

Whisk egg whites in a med. bowl. Add the spaghetti, 1&1/2 cup marinara sauce, and 3/4 cup of the cheese; mix well. Divide evenly among 12 generously greased muffin cups, pressing mixture up sides to form nests. Bake 12 mins. at 400 or until bubbly. Place 1 meatball in each nest; top with more sauce, and more cheese. Bake 3-5 mins. more or until cheese is melted. Transfer nests to plates. Sprinkle evenly with basil. I would serve dilled green beans* with this, and a warm loaf of garlic bread.*

"Appreciate good people. They are hard to come by."

Have FUN today!!!

Love,

MM

Editor's Note

The Irish lamb stew smells insanely good, and I just picked up a round artisan loaf of rosemary/sea salt bread to accompany. Won't have this, tho til tomorrow as the recipe says it "ages well" and advises to let it sit overnight. Hard to wait............

Irish Lamb Stew!!

I just happened to have scored a package of lamb all ready cut into chunks yesterday from the Bargain Bin at Safeway, so I am making this in my crock pot today. Lamb is by far my fav. type of meat so I am one HAPPY and LUCKY Lady!!! As always, my changes to the original recipe are denoted by an asterisk*.
(no serving size listed)

1&1/2 lbs. thickly sliced smoked* uncured* bacon
6 lbs. boneless lamb shoulder, cut into 2" pieces
1/2 t. Kosher* salt
1/4 t. freshly* ground pepper
1/2 t. crystallized* lemon*
1/2 t. Montreal Seasoning
1/2 t. Greek seasoning
1 t. dried thyme
1/4 t. oregano
1/2 cup all-purpose flour
Large sweet onion, med. dice
3 garlic cloves, minced
4 cups low sodium* beef stock
1 t. white sugar
4 cups diced carrots
4 baby red potatoes, quartered
1 cup white wine
3 sprigs of fresh rosemary*

Place bacon on a rack over a baking sheet and bake it done in a 350 oven*. Pour off all but 1 T. grease. Drain on paper towels; cut into small dice. Saute onions and garlic in bacon fat til translucent. In a large bowl, place the lamb chunks, flour, and all seasoning except for the bay leaves and rosemary. Toss to combine. Put mixture into crockpot along with the onions and garlic, and all the rest of the ingredients. Cover and turn on low for 8-10 hours.

"Take My yoke upon you, I will give you Peace."

Love,

MM

Upside-Down Banana Monkey Bread

"Everyone always digs in to monkey bread, thanks to its pull-apart shape. We added bananas, pecans, and a cinnamon glaze in this scrumptious showpiece for a brunch or family gathering." I would like some, please!!
(makes 24 servings)

Monkey Bread:
2 t. active dry yeast
1 T., plus 1/2 cup packed brown sugar, divided
1 cup warm 2% milk (110-115 degrees)
1 cup mashed ripe bananas (about 2 large)
1 large egg
2 T. Kerrygold* butter, melted
1 t. sea* salt
1 t. ground cinnamon
5&1/2 cups all-purpose flour
2 t. banana extract

Glaze:
2/3 cup packed brown sugar
1/2 cup half and half
6 T. Kerrygold* butter, cubed

Coating:
3/4 cup chopped pecans, toasted
6 T. Kerrygold* butter, melted
1&3/4 cups sugar
2&1/2 t. ground cinnamon
1 large banana, sliced into rings*

In a small bowl, dissolve yeast and 1 T. brown sugar in the warm milk. In a large bowl, combine mashed bananas, egg, butter, yeast mixture, salt, cinnamon, 1&1/2 cups flour, remaining brown sugar, and banana extract. Beat on med. speed for 2 mins. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 mins. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour. In a small saucepan, combine glaze ingredients; bring just to a boil, stirring constantly. Reserve 1/4 cup for topping. Pour remaining glaze into a greased 13x9" baking pan; sprinkle with pecans. Pour the melted butter into a shallow bowl. In another shallow bowl, mix sugar and cinnamon. Punch down dough. Turn onto a lightly floured surface; divide shape into 48 balls. Dip balls in melted butter, roll in sugar mixture, and place in prepared pan. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 30 mins. Preheat oven to 375. Bake for 25-30 mins. or until golden brown. Cool in pan 5 ins. before inverting onto a serving plate. Top with sliced bananas; drizzle with reserved glaze. and serve warm.

"People who love to eat are always the best people." ~ Julia Child

Have FUN today!! And, to those poor people in the Eastern US dealing with all that snow, stay safe and warm!!

Love,

Machete Milletti

Cheesy Steak and Veggie Bake

"Nothing fills and warms you up like this cheesy bake, and it comes together seamlessly for one hearty meal that'll satisfy!!"
(serves 6)

1 lb. sirloin* steak tips
1 cup sharp cheddar, grated
1 cup fontina cheese, grated
6 slices uncured* smoked* bacon, cooked and cut into bite size pieces*
2 sweet* onions, thinly sliced
2 cloves garlic, minced
1/2 T. herbs de Provence
Kosher salt and freshly ground pepper

Preheat oven to 375. Cook bacon to personal preference (I like to bake it on a rack over a baking sheet at 350*), but don't make it too crispy as it will also be baked later. In a large pan or skillet over high heat, sear steak tips until browned on all sides. Transfer steak to a plate or bowl and drain off fat, leaving 1 T. in the skillet. Reduce heat to med.-low and add sliced onion. Season with S&P and sauté for 10-12 mins., stirring occasionally, or until onions are softened, translucent and golden brown. Add minced garlic, and cook for another 1-2 mins., or until fragrant. Place steak tips in a large baking dish, add bacon, and cover with caramelized onions and garlic. Top with both cheeses and sprinkle with herbs de Provence. Place in oven and bake for 15-20 mins. or until cheese is melted and bubbly and steak is cooked through. Remove from oven and serve hot with sliced French* bread or Texas toast*.

"Sometimes you just have to stop worrying, wondering, and doubting, and have Faith that things will work out. Maybe not how you had planned, but just how they're meant to be."

Happy Friday, Friends!!

Love,

MM

Citrus Salad Bowl

Well, if we can't have SUNSHINE outside (big sigh....), at least we can have it in this bright and lively salad!
(serves 4-6)

1/2 cup oil and vinegar dressing
1/4 cup freshly squeezed* orange juice (from Cara Cara's - if you can find 'em)
1/2 t. poppy seeds
1/4 t. grated orange rind
2 cups torn baby* spinach (stems removed*)
2 cups torn bibb lettuce
1 cup ruby red* grapefruit sections
1/2 cup orange slices
1 cup red onion rings
A handful of either slivered* or sliced almonds*

Combine dressing, OJ, poppy seeds, and orange rind; mix well. Combine greens, fruit, and onion; toss lightly in a large salad bowl, and top with almonds. Serve with dressing and a warm baguette*.

"Ladies, your body makes you sexy. Your smile makes you pretty. But, your personality makes you beautiful."

Have FUN today, and try to stay warm and dry!!!!

Love,

MM

Quick Chicken Pho

Aha, here's a way to make it at home, and the answer to how do you produce a rich tasting broth quickly - simmer whole pieces of chicken in the chicken broth!!
(serves 4)

2 bone-in, skin-on, chicken breast halves, plus 4 thighs
9 cups low* sodium chicken broth (Trader Joe's has only 90 mg. of sodium*)
1 stalk lemongrass
2 oz. fresh ginger, peeled and cut into 1/2" thick slices
1 large yellow onion, peeled and halved
8 oz. rice noodles
1 T. Thai or Vietnamese fish sauce
1/8 t. ground white pepper
1/2 bunch cilantro, washed, dried, and torn into 3" sprigs
1 lime, cut into wedges
4 oz. bean sprouts
1 jalapeno, cut into 1/4" thick slices (wear gloves*, and remove seeds and pith for less heat*)

Put chicken in a med. pot. Add broth, cover, and bring to a boil over high heat. Bruise lemongrass by chopping it a few times with the back side of a knife (blade up). Bend the stalk in half and add to pot along with ginger and onion. As soon as broth boils, reduce heat to med. and simmer, partially covered, until chicken is cooked through, about 20 mins. Bring a small pot of water to a boil over high heat. Add rice noodles and cook, stirring to keep them from sticking, until just cooked through, about 4 mins. Drain in a colander and rinse with cold water. Set aside. Transfer chicken pieces from broth to a large plate to let cool. Add fish stock and white pepper to broth, cover, and keep warm over lowest heat. Remove and discard lemongrass, ginger, and onion. When chicken is cool enough to handle, remove skin and bones. Thinly slice meat. Arrange cilantro, lime wedges, bean sprouts, and sliced jalapeno on a platter. Divide noodles among four large soup bowls. Put some chicken into each bowl, then pour 2 cups hot broth into each bowl Serve with platter of toppings.

"Five simple rules for Happiness:
 1. Free your heart from hatred
 2. Free your mind from worries
 3. Live simply
 4. Give more
 5. Expect less"

Have FUN today!!!!

Love,

MM

Apple-Sunchoke Salad with Smoked Trout and Cider Vinaigrette

Sunchokes offer a beguilingly nutty, sweet flavor to this light salad that the Cooking Light staff RAVED about!
(serves 6)

3 T. EVOO, divided
3/4 t. kosher salt, divided
1/2 t. freshly ground pepper, divided
2 lbs. sunchokes, cut into 1/2" thick slices
1/4 cup chopped fresh dill
1 T. chopped shallots
2 T. unfiltered apple cider
2&1/2 T. cider vinegar
1 cup halved, cored, and thinly sliced Granny Smith apples
1 cup halved, cored, ant thinly sliced Honeycrsip (YUMOLA*) apples
6 oz. skinned smoked trout, broken into 1/2" pieces
2 T. chiffonaded* (roll the leaves tightly then slice into thin ribbons*) cut fresh basil

Preheat oven to 400. Combine 1 T. oil, 1/2 t. salt, 1/4 t. pepper, and sunchokes in a large bowl; toss to coat. Spread sunchokes, cut sides down, on a baking sheet; bake for 25 mins. or just until tender and golden. Cool completely. Combine dill, shallots, apple cider, cider vinegar, remaining 2 T. oil, 1/4 t. salt and 1/4 t. pepper in a large bowl. Add apples and sunchokes; toss gently. Place on a serving plate. Top with trout and basil.

"If you have to sneak to do it, lie to cover it up, or delete it ot avoid it being seen, then you probably shouldn't be doing it!"

Have FUN today.

Love,

Machete Milletti

Pork Souvlaki

Souvlaki is a fantastic dish characterized by its bright, fresh flavor. This is due in no small part to its marinade of vibrant ingredients that are distinctly Greek. Serve with fresh tzatzkiki sauce and warm pita, and you have a Mediterranean feast!!

1/2 cup EVOO
1 small red onion, finely chopped
3 cloves garlic, minced
4 T. fresh lemon juice
2 T. red wine vinegar
2 T. chopped fresh oregano
1 t. dried mint (I am going to use fresh off my farm*)
Kosher* salt and freshly* ground pepper, to taste
1&1/2 lbs. pork loin, trimmed of silver skin and excess fat., cut into 1" cubes

Mix together all ingredients except the pork in a zipper-lock bag. Add in the pork cubes, seal the bag, and toss to coat the pork with the marinade. Open the bag and reseal, removing as much of the air as possible. Place in the fridge for at least 2 hours or overnight. Heat the grill or broiler to high. Thread the pork cubes on metal or wooden skewers (soak in water for at least an hour to prevent burning). Grill the pork skewers until they are browned on all sides and cooked through (about 8-12 mins.), turning 4 times during cooking. Remove the skewers to a plate and allow to rest for 5 mins. Serve with the tzatziki sauce and warm pita with a side of kalamata olives*.

"You can come out bitter or you can come out better. There is purpose in your pain."

Have FUN today, and thank you, Seahawks for a VERY interesting season of football!!!

Love,

MM

Hash Brown Egg Nests with Avocado

These would be GREAT to serve as part of your Seahawks brunch this morning!! Go Hawks!!!!!!
(makes 8 nests)

15 oz. frozen shredded hash browns, thawed
1 cup sharp* cheddar cheese plus 1 T., shredded
1 T. EVOO
8 med. eggs
Kosher* salt and freshly* ground pepper, to taste
2 slices cooked uncured* applewood* smoked bacon, crumbled
1/2 T. flat-leaf* parsley, chopped
2 avocados, sliced and chilled

Preheat oven to 425. Mix hash browns, S&P, oil, and 1 cup of cheddar in a mixing bowl. Grease the muffin pan and divide the hash brown mixture into each cup. Use your fingers to pack them tightly and shape them into nests. Bake until the edges have browned and the cheese has melted, about 15 mins. Reduce oven heat to 350. Crack an egg into each nest and season with S&P. Top with crumbled bacon, 1 T. cheddar, and parsley. Bake until the egg whites set, about 13-16 mins. Let cool, then gently slide a knife along the edges and use a fork to lift them out of the pan. Arrange nests on a serving plate and serve with chilled avocado slices.

"Music is the best solution to any problem."

Love,

MM

Tropical Slow Cooker Oatmeal

So, here's the deal: you put this together tonight, and wake up to luscious goodness Sunday AM!!
(serves 6)

6 cups unsweetened vanilla almond milk
2 cups steel-cut oats
1 t. sea* salt
1/4 cup chia seeds
2 cups chopped fresh* pineapple
3 Cara Cara (YUMOLA!!*) oranges, peeled and sliced
1/2 cup plain Greek yogurt
1/4 cup toasted coconut chips
1/3 cups honey

In a 4 qt. slow cooker, stir together milk, oats, and 1 t. salt. Cover; cook on low 6-8 hours or on high 3-4 hours. To serve, stir in chia seeds and top with pineapple, oranges, yogurt, and coconut. Drizzle with honey.

"No matter the situation, never let your emotions overpower your intelligence."

Have FUN today!!!

Love,

MM

Potato-Topped Mini Meatloaves with Gravy

How FUN, and easy peasy!!
(makes 12)

1 lb. ground beef
1 pkg. (6 oz.) Stove Top Stuffing Mix
1 cup water
2 T. A.1. Original Sauce
Cooking spray (I use coconut oil*)
6 oz. (3/4 of 8 oz. pkg.) cream cheese, cubed
3 cloves garlic, minced
3 cups hot mashed potatoes
1/4 cup chopped fresh flat-leaf* parsley
1 jar (12 oz.) Heinz Homestyle Savory Beef Gravy, warmed

Heat oven to 375. Mix meat, stuffing mix, water, and steak sauce in a large bowl; press into 12 muffin cups sprayed with cooking spray. Bake 20-25 mins. or until done (160 F.). Add cream cheese and garlic to potatoes; stir until cream cheese is melted. Stir in parsley. Scoop over meatloaves; top with gravy.

"To strengthen the muscles of your heart, the best exercise is lifting someone else's sprit whenever you can."

Happy Friday, Friends!!!

Love,

MM

Cheesy Hasselback Potatoes

Accordion baked taters have extra nooks for melty cheese, and they are fancy enough for company!
(serves 6)

6 med. russet potatoes
3 T. EVOO, divided
Kosher salt
Sharp cheddar, cut into thin sticks
Sour cream
Bacon bits
Chives

Preheat oven to 425. Thinly slice potatoes vertically, but don't cut all the way through the bottom. Brush with 1&1/2 T. oil. Bake for 30 mins. Brush with remaining oil; sprinkle with salt. Bake another 30 mins. or until tender. Stuff cheese between slices. Bake until cheese melts. Serves with bowls of sour cream, bacon bits, and chives.

"At some point, you just have to let go of what you thought should happen and live in what is happening now."

Have FUN today!!!

Love,

MM

Citrusy Shrimp-Stuffed Avocados

So much yumminess in this one!!
(serves 4)

1 small shallot, finely chopped
1/4 cup light* mayo.
3 T. sour cream
3 T. freshly squeezed* lime juice
2 T. orange juice
3/4 t. kosher* salt
1 lb. cooked shelled shrimp, tails off*, chopped
1 cup grape tomatoes, halved
1 Serrano chile, thinly sliced (optional*)
2 ripe avocados, halved, pits removed
Fresh* cilantro, for garnish
Sweet potato chips, for serving

In a small bowl, whisk shallot, mayo., sour cream, lime juice, orange juice, and salt. In a large bowl, toss shrimp, tomatoes, chile, and half of the dressing. Refrigerate 20 mins. to 2 hours. To serve, spoon into avocado halves and drizzle with remaining dressing. Garnish with cilantro, and serve with sweet potato chips.

"The first step to becoming strong is to decide that you are!"

Have FUN today!!!!!

Love,

Machete Milletti

Southwestern Skirt Steak with Cheese Grits

I love steak and cheese grits. Nuff said!!
(serves 4)

2 poblano chile peppers, seeded and chopped into 1" pieces
4 plum tomatoes, sliced 1/4" thick
2 T. EVOO
Kosher salt and freshly ground pepper
3/4 cup quick-cooking grits
1/2 cup shredded smoked cheddar cheese (about 2 oz.)
1 T. unsalted Kerrygold* butter
1 lb. skirt steak, cut into 4 pieces
1 T. chili powder
Juice of 1 lime. plus wedges for serving
1/2 cup roughly chopped fresh cilantro

Preheat the oven to 425. Toss the poblanos and tomatoes with 1 T. oil in a large bowl; season with 1/4 t salt and a few grinds of pepper. Spread on a parchment-lined baking sheet. Roast until tender and lightly browned in spots, about 25 mins.; set aside. Meanwhile, bring 3&1/2 cups salted water to a boil in a med. saucepan. Whisk in the grits, then reduce the heat to a gentle simmer; cook whisking constantly, until thickened, 5-7 mins. Whisk in the cheese, butter, and 1/2 t. salt until smooth. Cover and set aside. Heat the remaining 1 T. oil in a large skillet over med.-high heat (I would use a cast iron*). Season the steak and cook until browned, 3-4 mins. per side for med. rare. Transfer to a cutting board; let rest 5 mins. Toss the veggies in the lime juice and cilantro. Slice the steak against the grain. Serve with veggies, grits, and lime wedges.

"If you tell the truth you don't have to remember anything." ~ John Wayne

Have FUN today!!!!

Love,

MM

Grilled Cheese Goodness - Seven Ways!

Saw these in the paper yesterday, and they all sound pretty darn good to me!
(makes 1 sandwich each)

1. Sliced cooked brisket
    Sharp cheddar
    Mac n cheese
    White bread

2. Smoked Salmon, fresh
    Fresh* dill fronds
    Goat cheese, softened*
    Ciabatta

3. Pepperoni
    Mozzarella
    Pizza sauce
    Shaved* Parmesan
    Whole grain bread

4.  Sliced roasted* pork loin 
     Aged* Swiss
     Dill pickle chips*
     Dijon mustard
     Country bread

5.  Camembert
     Honeycrisp* apple, sliced*
     Arugula
     EVOO
     Ciabatta

6.  Cooked peeled sweet potato
     Havarti
     Kale
     Granny smith apple, sliced*
     Whole grain bread
   
7.  Sliced Brie cheese
     Dark chocolate
     Seedless* raspberry jam
     Fresh* raspberries
     Sourdough

2 tips: Spread mayo. instead of butter on the outside of the bread for more crispness.
           Cover the pan when first grilling your sammie to melt the cheese. Flip, and leave the cover
                off to crisp the bread.

Make sure you treat others the way YOU want to be treated today (and every day) with kindness, respect, concern, and love. And, don't forget to have some FUN!!!

Love,

MM




    
    
    

Creamy Crab Rangoon Dip

Holy Moly - cream and crab - those words get my juices flowing!! And, you can easily make this masterpiece at home in your slow cooker.
(yields approx. 5 cups)

12 oz. crab* picked through for shells (the recipe calls for imitation, but I would not use it*)
2 8 oz. packages cream cheese with chives*, room temp.
2/3 cup sour cream
1/8 cup green onions, finely chopped
1&1/4 T. powdered sugar
1&1/2 t. Worcestershire sauce
1/2 t. garlic powder
1 round* loaf sourdough bread, for dipping
Multi-grain* crackers, for dipping

Combine cream cheese, sour cream, and crab meat in slow cooker. Add powdered sugar, Worcestershire sauce, garlic powder, and green onions, then use a wooden spoon to mix together. Place cover on slow cooker and cook on LOW for 2-3 hours, or until creamy. Stir in the middle to make sure everything is completely combined. Cut the top off the sourdough bread, and scoop out the center leaving 1/2" bread all around the sides, and pour crab rangoon dip into the center. Serve immediately with the pieces of scooped out bread and crackers.

"There comes a time when you have to stop crossing oceans for people who wouldn't jump puddles for you."

Praise the Lord, oh my soul for Thy provisions!!!

GO HAWKS!!!

Love,

MM

Chicken Caesar Burgers

Couldn't resist sharing one more burger recipe. If you love Caesar salad, bet you'll flip for these bacon-wrapped burgers served on French bread rolls with creamy dressing!!
(serves 4)

Burgers:
1 l. ground chicken breast
1 bunch scallions, finely chopped, 2/3 cup
1/3 cup freshly grated Parmesan cheese
2 anchovies, chopped (I would use the paste in a tube*)
Grated zest of 1 lemon
1 cloves garlic, crushed
8 slices smoked, uncured bacon (again, I use Hempler's*)
EVOO, for brushing

Assembly:
1 T. EVOO
4 small French baguettes or rolls, about 3 oz. each, cut in half lengthwise
4 leaves romaine lettuce
1/4 cup creamy Caesar salad dressing + additional
Shaved Parmesan cheese

For the burgers: In a bowl, combine the chicken, scallions, cheese, anchovies, lemon zest, and garlic. Divide mixture into 4 portions; shape each into a ball, then flatten slightly into a burger. Wrap 2 slices of bacon, crisscross, around each burger. Cover and refrigerate 30 mins. Heat a griddle pan or prepare grill for direct-heat cooking. Brush burgers with a little oil; cook, turning once, 5-6 mins. per side until burgers and bacon are cooked through.
Assembly: Brush oil over cut sides of baguettes; broil until toasted, about 30 secs. On each baguette bottom, place 1 lettuce leaf and burger; drizzle with 1 T. dressing and sprinkle with Parmesan shavings. Top with baguette lids. If desired, serve with additional dressing.

"Be your own sparkle."

Have FUN today!!!

Love,

Machete Milletti

Open-Face Portobello Mushrrom Burgers with Goat Cheese and Roasted Red Pepper

Even MEAT (Editor included) eaters will love this sammie!!
(serves 4)

Mushrooms:
4 Portobello mushrooms, stems and gills* removed
2 cloves garlic, minced
2 T. chopped fresh thyme
3 T. EVOO
4 large slices roasted red pepper
5 oz. goat cheese block*, cut into 4 slices
2 T. Kerrygold butter
2 cups Panko* breadcrumbs
1/4 cup finely chopped parsley
Grated zest of 1 lemon

Assembly:
2 large onion* burger buns, halved
1&1/2 cups arugula leaves plus extra for garnish

Burgers: Preheat oven to 400. Place mushrooms in roasting pan; sprinkle with garlic and thyme. Drizzle with oil. Roast 10 mins. Place 1 slice pepper and 1 slice goat cheese on each mushroom. In a nonstick skillet, melt butter over med.-low heat. Add breadcrumbs, parsley, and lemon zest; cook, stirring until breadcrumbs just start to brown, about 3 mins. Spoon breadcrumb mixture over mushrooms. Return burgers to oven. Roast 5 mins. or until top is golden and cheese starts to melt.
Assembly: Toast buns under broiler. Top each bun half with arugula leaves and mushroom. Garnish with extra arugula and serve.

"Speak in such a way that others love to listen to you. Listen in such a way that others love to speak to you."

Have FUN and Happy Friday!!

Love,

MM

Beef Bourguignon Stew

The author of this recipe says, "This is so full of FLAVOR, my family always begs me to make it! The perfect dish to enjoy on a cold winter day, and oh, the aroma..................
(makes 6 servings)

6 slices uncured* smoked bacon (I use Hemplers from the meat counter*), diced
3 lbs. lean stew beef cut into 2" cubes
2 yellow onions, sliced
3 med. organic* carrots, diced
Kosher* salt and freshly* ground pepper
2 T. flour
3 cups good* red wine
3 cups low sodium* beef stock
1 T. tomato paste (I buy it in the tube. Less waste, and way easier!!*)
2 cloves of garlic, minced
1/2 t. dried thyme
1 dry* bay leaf, crumbled
20 pearl onions peeled/skinned, or use the frozen ones - I have and they are wonderful!!*
An herb bouquet of parsley springs, one fresh bay leaf, and 2-3 sprigs of fresh thyme all tied
     in cheesecloth
1 lb. fresh white button mushrooms, sliced (I would use criminis*)

Warm up a skillet, then add the bacon. Cook until the fat has rendered and the bacon is nice and crispy. I bake my bacon on a rack over a baking sheet at 350*. Remove pan from the heat, and transfer the bacon to a plate lined with paper towels. Pour off all but a T. of bacon fat from the pan, reserving the rest of the grease for cooking. Return the pan to med.-high heat. Pat the beef dry and sprinkle with flour, S&P. Just before the bacon fat is smoking add a single layer of beef cubes. Sear the meat in batches, flipping the pieces after 1-3 mins. After each batch, transfer the seared beef to a slow cooker. Deglaze the pan with 1/4 cup of wine, using a spatula or wooden spoon to scrape off any browned bits from the bottom of the pan while the wine simmers. Pour the wine over the seared meat once the pan is cleaned. Add 1 more T. of the bacon grease to the pan and cook the yellow onions with 1/4 t. of salt until soft and browned (6-8 mins.) Add the carrots and cook until softened. Add the garlic and tomato paste and cook until fragrant. Transfer the veg. mixture to the slow cooker.
Wipe the pan clean and warm one more T. of bacon grease or veg. oil over med. heat. Cook the mushrooms with 1/4 t. salt until they release all their liquid and the liquid has evaporated. The mushrooms should end up a nice golden brown (about 8-10 mins.). Transfer the mushrooms to a clean bowl and set aside. Stir together the mixture in the slow cooker with an additional 1 t. salt, the thyme, and the crumbled bay leaf. Add the herb bouquet to the mixture and pour in the beef broth and remaining wine. Cover and cook on low for 6-8 hours. Just before serving, stir in the reserved bacon, pearl onions, and mushrooms, then cover and cook for another 10 mins. Remove the herb bouquet and serve with warm buttered corn bread*. Enjoy!!!

"Speak in such a way that others love to listen to you. Listen in such a way that others love to speak to you!

Have FUN today, and Keep Your Chin Up, Linda!!!

Love,

MM

Greek-Style Burgers

Burgers get a Mediterranean makeover thanks to feta, toasted pine nuts, fresh oregano, and lemon in this one!!
(serves 4)

Burgers:
1/2 cup pine nuts
1&1/4 lb. ground lamb
5 oz. feta cheese, diced (about 1 cup)
1/3 cup pitted Kalamata olive, chopped
3 T. chopped fresh oregano
Grated zest of 1 lemon
2 cloves garlic, crushed
EVOO for brushing

Salad:
3 Campari* tomatoes, cut into thin wedges
1/2 Persian* cucumber, cut into ribbons with a veg. peeler
1/3 cup pitted Kalamata olives
1 T. chopped fresh flat-leaf* parsley

Assembly:
4 burger rolls, split
Toasted pine nuts, optional
Greek plain yogurt
Lemon wedges

To make the burgers: Heat a small nonstick skillet over med. heat. Add pine nuts; cook, stirring occasionally, until toasted, 3-4 mins. Cool; chop. In a bowl, mix lamb, cheese, olives, oregano, lemon zest, garlic, and pine nuts. Divide mixture into 4 portions; shape each into a ball, then flatten slightly into a burger. Cover; refrigerate 30 mins. Heat a griddle pan or prepare grill for direct-heat cooking. Brush burgers with a little oil; cook, turning once, 4-5 mins. per side for med.-rare.

To make the salad: In a bowl, toss together all ingredients.

Assembly: Toast rolls under broiler. Top each roll bottom with some salad, burger, and, if desired, pine nuts; top with roll lids. Serve with yogurt and lemon wedges.

"Don't let what you can't do stop you from what you can do."

Have FUN today!!

Love,

MM

Apple, Bacon, and Blue Cheese Tart

This one is both elegant and fun!!
(serve 4-6)

1 sheet frozen puff pastry, thawed
Flour, for dusting
1 T. Kerrygold* buter
1/2 red onion, thinly sliced
2 Honeycrisp (YUMOLA*) apples, peeled, seeded, and diced
2 T. honey
2 T. balsamic vinegar
2 T. water
Kosher* salt and freshly ground pepper
6 strips applewood* smoked* uncured bacon, cooked and crumbled
1/2 cup crumbled Gorgonzola or other blue cheese (or goat cheese*)
1/4 cup chopped toasted walnuts

Preheat oven to 400. Line a baking sheet with parchment paper. Gently roll out pastry on a lightly floured surface. With a sharp knife, score a 1/4" border around the whole sheet (do not cut through pastry). Put pastry on the prepared baking sheet and refrigerate while preparing filling. Melt butter in a saucepan over med. heat. Add onions and cook until soft, about 5 mins. Stir in apples, honey, vinegar, and water. Simmer until apples are just tender, about 10 mins. Season with S&P. Spread apple filling over puff pastry and bake for 10 mins. Sprinkle bacon, cheese, and walnuts on top and return to the oven. Bake until pastry is golden and puffed around the edges, another 10 mins. Let cool slightly and cut into squares; serve warm.

"Be happy. Be yourself. If others don't like it, then let them be. Happiness is a choice. Life isn't about pleasing everybody."

Have FUN today!!

Love,

MM

Slow Cooker Broccoli Cheese Soup

I am going to make this today. EXCITED. Gonna be SO good!!
(serves 6)

1/3 cup Kerrygold butter, sliced
1&1/2 cups chopped sweet* onion
2 cloves garlic, minced
6 T. all-purpose flour
Kosher* salt and white* pepper
2 (12 oz.) cans evaporated milk
5 cups low-sodium chicken broth
5 cups small diced broccoli florets
1/8 t. dried thyme
1/2 cup heavy cream
12 oz. sharp cheddar cheese, freshly shredded (or more to taste)
2 oz. Parmesan cheese, freshly and finely shredded

Melt butter in a large skillet over med. heat. Add onions and sauté until they begin to soften, about 3-4 mins. Add garlic, flour, and season lightly with S&P then cook, stirring constantly, 2 mins. While whisking, slowly pour in evaporated milk (whisk well to smooth). Cook mixture, stirring constantly until it begins to thicken then pour into a slow cooker along with the chicken broth, diced broccoli, and thyme. Cover with lid and cook on HIGH heat for 2&1/2-3 hours or LOW for 6 hours. Turn heat to warm, or off and stir in heavy cream, then add in shredded cheddar and parmesan and stir to blend. Season with S&P to taste and serve warm.

"To succeed in life you need 3 things:
  A wishbone
  A backbone
  And, a funny bone" ~ Reba

Have FUN today!!!

Love,

Machete Milletti

Mexican Pizza with Chorizo*

"Who knew that you could combine zesty south-of-the-border ingredients with flavorful pizza ingredients on a flaky puff pastry and get such fabulous results?" This originally was a veggie recipe. I added the chorizo for more punch and pizazz!
(serves 4)

12 oz. chorizo Mexican/Spanish sausage*, crumbled, cooked, and drained well
1/2 of a 17.3 oz. package Pepperidge Puff Pastry Sheets (1 sheet), thawed
3/4 cup Prego Pizzaria Style Pizza Sauce
1/4 cup Pace Picante Sauce (mild or medium - your choice*)
3/4 cup shredded mozzarella cheese (about 3 oz.)
3/4 cup shredded cheddar cheese or pepper jack*
1/4 cup sliced pitted black olives

Heat the oven to 400. Unfold the pastry sheet on a lightly flour surface. Roll the pastry sheet into a 15x10" rectangle. Place the pastry onto a baking sheet. Prick the pastry thoroughly with a fork. Bake for 10 mins. or until the pastry is golden brown. Stir the pizza sauce and picante sauce in a small bowl. Spread the sauce mixture on the pastry to within 1/2" of the edge. Top with the cheeses, crumbed sausage, and sprinkle with olives. Bake for 5 more mins. or until cheese is melted. Serve with a big smile!!

It's never too late to start a "grateful" journal!

Love,

MM

Crabcake Eggs Benedict

Living here in the Pacific Northwest, seafood is prevalent and highly accessible, and rich Dungeness crab is no exception! These outstanding Benedicts skip the customary Englisho muffin to showcase just crisp crabcake, egg, and luscious hollandaise.
(serves 6-8)

Crabcakes and Poached Eggs:
1 T. unsalted Kerrygold* butter
1/2 t. minced garlic
1/4 cup each finely chopped celery and sweet* onion
Pinch of red pepper flakes (optional)
1/2 t. flour
1/4 cup whipping cream
1 T. chopped flat-leaf parsley
1 lb. shelled cooked Dungeness crab
3 T. mayo.
1 large egg yolk
1 t. Dijon mustard
1/4 t. each kosher salt and freshly* ground pepper
1/3 cup Panko breadcrumbs, plus 1&1/2-2 cups for coating
6-8 large eggs (to match the number of crabcakes you are making)
3 T. veg. oil
Lemon wedges, for garnish

Hollandaise Sauce:
4 large egg yolks
1 T. freshly squeezed* lemon juice
1/2 t. Dijon mustard
1/4 t. Tabasco hot sauce
1/4 t. each kosher salt and white pepper
1/2 cup warm, melted unsalted Kerrygold* butter
2 T. chopped chives


To make the crabcakes: Melt butter in a large frying pan over low heat. Add garlic, celery, and onion, and cook, stirring often, until translucent but not browned, 8-10 mins. Add chile flakes and flour and cook, sitrring, until flour smells toasted, about 30 secs. Stir in cream and parsley. Remove from heat and let mixture cool. Meanwhile, gently squeeze water from crab over a colander. In a med. bowl, whisk together mayo., egg yolk, mustard, S&P.  Stir in 1/3 cup panko, the crab and cream mixture. Put about 2 cups panko on a large plate. Form crab mixture into scant 1/2 or 1/3 cup patties (for 6 or 8 crabcakes, respectively). One at a time, set patties in panko, press lightly to help bread crumbs adhere, and turn with a think metal spatula; press lightly on second side. Transfer to a large plate, cover and chill at least 1 hour and up to 1 day. Meanwhile, poach eggs: Bring a large, deep frying pan of lightly salted water to a boil. Reduce heat to maintain a low simmer. Crack 1 egg into a glass measuring cup, hold spout close to water's surface, and let egg slip gently into water. Repeat with the rest of the eggs. Cook until eggs are softly set, 2-3 mins. Using a slotted spoon, transfer as done to a large bowl of ice and cold water. Heat oil in a large frying pan over med. heat. Cook crabcakes, turning only once, until dark golden brown on both sides, 8-10 mins. total. If making 8 crabcakes, you may need to cook in batches; if so, wipe out pan and add a fresh 3 T. oil for second batch. Transfer to a plate and put in a 200 degree oven to keep warm.

Make the Hollandaise: Set a bowl of lukewarm water to the side of the stove. Add yolks to a slightly smaller bowl, then set bowl of yolks over (but not touching) a saucepan of barely simmering water (lift bowl periodically to check that the water is not boiling). Whisk in lemon juice, mustard, hot sauce, salt and white pepper. Whisking constantly, drizzle in melted butter - a few drops at first, then in a thin, slow stream, until incorporated. keep whisking until thick enough for the whisk to leave faint trails. Set bowl in bowl of lukewarm water and cover; whisk occasionally until ready to serve. If sauce beaks (you'll see oily butter separating out), slowly whisk in 1 T. cold water or cold whipping cream.

Reheat the poached eggs: Immerse eggs in water that's just hot to touch (but hot enough to cook them further) until they feel warm, about 5 mins. Lift each out with a slotted spoon and rest, still in spoon, on paper towels for a moment to drain briefly. Put crabcakes on plates and slip a poached egg on each. Spoon about 1&1/2 T. Hollandaise sauce on top of each, and sprinkle with chives. Garnish with lemon wedges.

"Pray when you feel like worrying. Give thanks when you feel like complaining. And, keep going when you feel like quitting."

Have FUN today!!

Love,

MM

Buttermilk-Dipped Crunchy Chicken Fingers

This one is a crowd-pleaser for the kid in all of us, and of course, perfect game watching fare!!
(serves 8)

2&1/2 lbs. chicken tenders or 4 boneless, skinless whole chicken breasts, trimmed and cut into
     thick fingers
1 cup all-purpose flour
1 t. Kosher* salt and 1/2 t. freshly* ground pepper
1 cup buttermilk (or make your own using whole milk and a big squeeze of lemon juice, stir, and
     and let sit about 30 mins.*)
3 large eggs, lightly beaten
3 cups Panko bread crumbs
Veg. oil, for frying

Pat chicken pieces dry with paper towels. Combine flour, S&P in a large shallow bowl; mix well. In a separate dish, whisk together buttermilk and eggs. Place breadcrumbs in a third bowl. Fill a large pot with a 2" deep layer of veg. oil. Clip a deep-fry or candy thermometer to side of pot (be sure it doesn't touch the bottom). Set over med.-high heat until oil temp. reaches 350. Working with a few at a time, roll chicken pieces in flour mixture until thoroughly coated. Shake off any excess, then dip in buttermilk mixture. Shake off excess and transfer to dish with crumbs. Turn until completely coated. Place in a single layer o a baking sheet. Working in batches, cook chicken pieces, a few at a time, in hot oil until golden brown and cooked through (cut into 1 to make sure), about 5 mins., turning once or twice. Drain on paper towels and season with S&P while still hot. Repeat with remaining chicken, bringing oil temp. back up to 350 between batches. Serve hot with bowls of catsup, warm marinara sauce, and ranch dressing for dipping.

"You don't have to attend every argument you're invited to."

Happy New Year, Dear Readers!!!!! May this year be the best yet.

Love,

MM