Slow Cooker Pinto Beans and Smoked Ham Shanks with MM's Cornbread

This is a comfort food dish, to be sure, but be alerted that it takes 2-3 days. The beans are even better the day after cooking. Editor's note: I made this last week, and it garnered RAVE reviews by all who tried it!! Also, for any new readers (and Welcome!), any changes I make are denoted by an asterisk*.
(makes 10-12 servings)

Pinto Beans:
1 lb. dry pinto beans
1 t. chili powder
1/2 t. dried oregano
1/2 lb. smoked ham shanks or hocks
4 cups water
1/2 sweet* onion, chopped
1/2 red* onion, chopped
3-4 cloves minced garlic
3-4 sprigs thyme*
1 bay leaf*
1/2 t. freshly* ground pepper
1 t. kosher salt
5-6 Sorrel leaves*

Rinse and soak the beans overnight or for 2 days*. If soaking for 2 days, change the water every day. Put the ham shanks in a zip lock baggie with enough water to cover and put in the fridge overnight. Drain the beans and add to the slow cooker. Add in the ham with the soaking water. Add the chili powder, oregano onion, garlic, thyme sprigs, bay leaf, and pepper. Add enough water to cover by 2". Cover and cook on high 6-8 hours (check the beans after 5-6). The last hour of cooking time, add in the salt and sorrel.

MM's Cornbread:
1 package Jiffy Cornbread
1 egg, lightly beaten with a fork
1/3 cup milk
1 small can mild chopped green chiles, drained
1/2 cup 4 shredded Mexican cheese or shredded sharp cheddar
Smoked paprika
Coconut Oil Cooking Spray
Softened Kerrygold butter

Put the dry mix into a large bowl. Add in the egg, milk, green chiles, and cheese. Mix well. Spray a square baking dish with cooking spray, and spoon in the cornbread mixture. Smooth out the top and sprinkle on the smoked paprika. Cook, according to box instructions, until a toothpick inserted in the center comes out clean. When you take the cornbread out of the oven to cool on a wire rack, spread the butter all over the top. YUMOLA!!!!

"Don't get mad. Don't get even. Do better. Much better! Rise above. Be so engulfed in your own success or helping others* that you forget it ever happened."

Have FUN today!!!!

Love,

Machete Milletti

Parisian-Style Popcorn

Perfect Oscar Watching Fare. You guests will exclaim, "Ooooo La La!!!
(serves 6-8

4 T. Kerrygold* butter
2 cloves, smashed
2 T. veg. oil
3/4 cup popcorn kernals
1 palmful Herbes de Provence
1/2 cup finely grated Parmiagiano Reggiano cheese
Fine sea salt, to taste

Over med. heat, melt the butter. Add in the crushed garlic and infuse for 2-3 mins. stirring occasionally. Remove from heat. In a high sided skillet or deep pot over med.-high heat, heat oil. Once it starts to ripple add in popcorn kernals, and cover with a lid. Shake the pan back and forth over the burner to keep the kernals popping evenly and prevent them from burning. Once you hear popping less frequently, turn off the heat and place popcorn in a large mixing bowl. Toss to coat with garlic butter, Herbes de Provence, Parm, and salt.

"There's joy in the journey as we walk alongside each other."

Praise, the Lord, Oh My Soul!!!!

Love,

MM

Yummy Sweet Potato Casserole

Bet they'll beg you to make this one again!! Editor's Note: I am making this today to share with our Small Group tonight.
(no serving size listed)

4 cups sweet potato, cubed
1/2 cup white sugar
2 eggs, beaten
1/2 t. sea* salt
7 T. butter, softened and divided
1/2 cup milk
1/2 t. vanilla extract
Cooking spray (I use coconut oil C.S.*)
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1/2 cup chopped pecans

Preheat oven to 325. Put sweet potatoes in a med. saucepan with water to cover. Cook over med. high heat until tender; drain and mash. In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, 4 T. butter, milk, and vanilla. Mix until smooth. Transfer to a 9x13" baking dish sprayed with cooking spray. In a med. bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture. Bake for 30 mins. or until the topping is lightly brown.

"All the wealth, recognition, and power in the world will not deliver happiness."

Have FUN today!!!!!

Love,

MM

Mini Mousse Cakes

Here is Bliss in every bite, and it is a "no-baker".
(no serving size listed)

1 package vanilla mousse, prepared per instructions
1 package chocolate mousse, "    "    "      "
Chocolate brownies packages from the bakery
A chocolate bar of your choosing* for shaving and garnish

Using a 2" circle cookie cutter, cut three rounds from the brownies per each cake you are making. Place one on a serving plate, and top it with chocolate mousse. Layer on another brownie round, and layer with vanilla mousse. Top with the final brownie round. Smooth out the sides, then garnish the top with a small pool of vanilla mousse and some shaved chocolate curls.

"If you obey all the rules, you miss all the fun!" ~ Katharine Hepburn

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

Love,

MM

Oatmeal Souffle with Raspberries and Blueberries

This will get 'em up and at 'em in a healthy way!
(serves 4)

1 cup extra-thick rolled oats
3 cups whole milk
2 T. Sugar in the Raw*
Pinch of kosher salt
3 large eggs, separated
2 cups mixed fresh* raspberries and blueberries
1/2 t. finely grated lemon zest
Confectioner's sugar, for dusting
Pure maple syrup, for serving

Preheat oven to 350. Butter a 2 qt. baking dish. In a large saucepan, combine the oats, milk, Sugar in the Raw, and salt and bring to a simmer. Cook over moderate heat, stirring occasionally, until thickened to a porridge consistency, about 15 mins. Remove from the heat; let cool slightly. Working quickly, stir in the egg yolks into the oatmeal until well blended. Fold in 1 cup of the berries and the lemon zest. In a large bowl, using a had mixer, beat the egg whites at med. speed until medium stiff peaks form, about 3 mins. Gently fold the whites into the oatmeal just until combine. Scrape the mixture into the prepared dish and bake for about 30 mins. until golden and puffed. Dust with confectioner's sugar and serve hot with the remaining 1 cup of berries and maple syrup.

"A moment of patience can prevent a great disaster."

Have FUN in the SUN today!!!!

Love,

MM

Grilled Lamb Chops with Lemon Crema

I LOVE Lamb and Lemon - so this one is a natch for me to share with you!!
(serves 4)

Lamb Chops:
4 sprigs lemon* thyme (or regular thyme)
2 sprigs rosemary, chopped
5 garlic cloves, skins removed and smashed with the back side of a knife*
1/2 t. ground cumin
1/4* t. cayenne pepper
1/2 cup EVOO
2 lbs. lamb loin chops
1/2 t. kosher salt
1/4 t. freshly* ground pepper

Lemon Crema:
1/2 cup plain Greek yogurt
1 T. sour cream
1 T. freshly squeezed* lemon juice
1/2 t. lemon zest
1/2 t. honey
1/2 t. kosher* salt
1/4 t. freshly* ground pepper

For the lamb: In a large bowl, combine the first five ingredients. Add the olive oil and whisk to combine. Place the lamb chops in a gallon-size zip lock plastic bag. Pour the marinade into the bag, seal, and toss to combine. Let the chops marinate in the fridge for 2 hours or up to overnight. Preheat a grill or gill pan over med.-high heat. Remove the lamb from the marinade and pat dry. Season both sides with S&P. Place the chops on the grill, reduce the heat to med. and cover. Cook for 3-4 mins. flip the meat, and cover to cook for another 3-4 mins.
For the Lemon Crema: Put first 5 ingredients in a large bowl. Season with S&P. Whisk well to combine. and serve with the lamb chops.

"I stopped explaining myself when I realized people only understand from their level of perception."

"Even so, come, Lord Jesus!"

Have FUN today!!!!!

Love,

MM

Citrus Salmon Lollipuffs

Holy Moly, are these ever CUTE, and I'm sure will be a HIT!!
(serves 16)

1 lb. thawed frozen or fresh wild-caught* salmon fillets, cut into 1" cubes
2 T. freshly squeezed* lemon juice
3 T. teriyaki sauce
2 T. all-purpose flour
1 package (17.3 oz.) Pepperidge Farm Puff Pastry Sheets, thawed
1/3 cup orange marmalade

Heat the oven to 400. Place the salmon into a med. bowl. Add the lemon juice and 2 T. of the teriyaki sauce, and toss to coat well. Sprinkle the flour on a work surface. Unfold the pastry sheets on the work surface. Cut each pastry sheet into 16 (1/2" wide) strips, making 32 in all. Cut each strip in half crosswise, making 64 in all. Place 2 strips together to form a cross shape. Repeat with the remaining strips. Place 1 piece of salmon in the center of each pastry cross. Fold the ends of the pastry cross over the filling and press to seal. Place the pastries seam-side down onto 2 baking sheets. Bake for 20 mins. or until the pastries are golden brown. Stir the marmalade and remaining teriyaki sauce in a small bowl. Serve the pastries on 3" wooden skewers with the marmalade mixture for dipping.

Two serving suggestions: 1). Fill a small vase with salt. Stand the ends of the skewers in the salt to make an edible arrangement. 2). Cut oranges or lemons in half and place them cut-side down onto a platter. Stick several lollipuffs skewers into each half.

"The best way to predict your future is to CREAT it." ~ Abraham Lincoln

Have FUN in the SUN (YAY) today!!!!  I will be out in it reading food mags.

Love,

Machete Milletti

Slow Cooker Spicy Green Chile Pork

Don't let the word "spicy" deter you. You can make this mild by changing the chile to fresh jalapenos, or just leave them out. Excellent for tacos, enchiladas, etc.
(serves 8)

1 large sweet* onion, chopped (2 cups)
2&1/2 lbs. pork shoulder roast
1&1/2 t. kosher* salt
1/2 t. freshly* ground pepper
1 16 oz. jar green salsa
1/2 cup chopped fresh cilantro, plus additional for garnish
1/2 t. ground cumin
2 Serrano chiles, or to taste
Radishes, thinly sliced for garnish
Lime wedges, for garnish

Spread onion on bottom of a 4&1/2-5 qt. slow cooker. Sprinkle pork with salt and pepper, and add to the pot. Sprinkle with cumin. Pour salsa over pork, add cilantro and whole chiles. Cook on low until meat falls apart easily, about 8 hours. Gently transfer pork to a platter and shred using 2 forks. Remove and chop chiles. Pour cooking liquid through a sieve into a bowl, then return half to slow cooker along with strained veggies, and shredded pork. Add chopped chiles to taste. Garnish with reserved chopped cilantro, radish slices, and lime wedges when you are ready to serve.

"What we learn becomes part of who we are."

Have FUN today, and look for ways to help others!!

Love,

Machete Milletti

Eggs Benedict with Meyer Lemon Citronette

Check this out from the paper: "This is adapted from the Egg Shop in New York City. In addition to spinach, you can add sliced avocado, kale, or smoked salmon. If using regular lemons, add a bit more honey."
(serves 2)

4 T. EVOO
4 round T. plain Greek yogurt
2 T. freshly squeezed Meyer lemon juice
1 T. honey
2 pinches kosher* salt
1-2T lukewarm water
4 eggs
2 toasted sour dough* English muffins
4 slices smoked uncured* bacon (with no nitrates or 'trites*)
Cooked chopped spinach
Chopped flat-leaf* parsley

In a small bowl, make the citronette by whisking together the oil, yogurt, lemon juice, honey, and salt. Gradually add the water until it is of a pourable consistency. Poach the eggs. Arrange two muffin halves on each of two plates. Top each with 2 slices of bacon. Add the chopped spinach. Top each with a poached egg. Sprinkle with salt. Drizzle on the citronette and sprinkle with the parsley.

"To love someone is to learn the song in their heart, and sing it to them when they have forgotten it."

Be GRATEFUL for all your Blessings!!

Love,

MM

Moroccan Chickpea Stew with Isreali Couscous

I made this the other day, and just shared some with Mrs. Peep.  Upon her request, I am sharing it with you!
(serves 4)

1 t. EVOO, divided
1 small* red onion, finely chopped
1" piece of ginger, peeled and minced
2 cloves, minced
2 organic* carrots, diced
1 turnip, peeled and diced
1 red bell pepper, diced
1/2 t. ground cumin
1/2 t. kosher* salt, divided
1/4 plus 1/8 t. ground cinnamon
1/4 t. ground coriander
1/8 t ground cayenne
2 15 oz. cans unsalted chickpeas, drained and rinsed well*
1&1/2 cups unsalted pureed strained tomatoes (aka passata)
2 T. golden* raisins
2 T/ fresh orange juice
1 t. honey
Squeeze of lime juice*
1 cup Isreali couscous, prepared per directions on package
Cilantro, chopped

Brush a Dutch oven or large heavy bottomed saucepan with 1/2 t. oil and heat on medium. Add onion, ginger, and garlic and sauté, stirring frequently, until softened, about 3 mins. Add carrots and turnip, and sauté for 5 mins. Add bell pepper, cumin, 1/4 t. salt, cinnamon, coriander, and cayenne and sauté until bell pepper is tender, about 7 mins. Stir in chickpeas, tomatoes, raisins, orange juice, honey, lime juice, and 1&1/2* cup water. Bring to a boil. Reduce heat to med.-low, cover, and simmer for 20-25 mins. more until all vegetables are tender and liquid has reduced. Meanwhile cook the couscous and drain. Put a portion of couscous in each bowl, and top with stew. Garnish with chopped cilantro.

"Our mind is like the control center for our life. Every decision we make and action we take begins with a thought. Our thoughts largely determine the direction of our life. If we're gong to live a life of victory, we have to think the right thoughts."

Have FUN in the SUN today!!!

Love,

Machete Milletti

Perfect Chicken Florentine

Think I will make this one tomorrow. Sounds DELISH to me!!
(serves 4)

4 boneless skinless chicken breasts
Kosher* salt and freshly ground pepper
All-purpose flour, for dredging
6 T. unsalted Kerrygold* butter
2 T. sweet* onion, finely diced
1 T. finely chopped garlic
1&1/2 cups dry white wine
1 cup whipping cream
1 T. chopped fresh flat-leaf* parsley
2 (10 oz.) packages frozen cut-leaf spinach, thawed, drained, and squeezed dry

Sprinkle the chicken with S&P. Dredge the chicken in the flour to coat lightly then shake off any excess flour. In a large skillet over med. heat, melt 2 T. butter. Once melted, add the chicken and cook until brown, about 5 mins. per side. Carefully move the chicken to a plate and cover with foil to keep it warm. Melt 2 T. of butter in the same skillet over med. heat. Do not clean skillet. Add the onions and garlic and sauté until the onions are translucent, about 1 min. Be sure to se a wooden spoon or spatula so you can be stirring and scraping the lovely brown bits that form. Remove pan from stove and carefully pour in the wine. Return pan to stove and increase the heat to med.-high and boil until the liquid is reduced by half, about 3 mins. Add the cream and boil until the sauce reduces by half, stirring often, about 3 mins. Sprinkle in the parsley. Season the sauce with S&P - try it as you go to determine the correct amts. Add the chicken and any accumulated juices to the sauce. If you want you can turn the chicken to coat it in the sauce or you can pour it over when serving - as the author of this recipe did. Turn the heat to low/warm. Meanwhile, melt the remaining 2 T. of butter in another large skillet over med. heat. Add the spinach and sauté until heated through. Season the spinach with S&P to taste. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour sauce over and serve.

"The best apology is changed behavior."

Love,

MM

Caramelized Bacon

Add new interest to BLT's, salads, and sundaes with this sweet and savory treat!!
(no serving size listed)

Uncured* smoked bacon (with no nitraites or 'trites*)
Brown sugar

Press bacon slices into brown sugar to coat both sides. Bake at 275 on an oiled wire rack set on a rimmed baking sheet, rotating halfway through, until crisp and golden, about 1 hour. Transfer to a plate to cool.

"I believe that appreciation is a Holy thing - that when we look for what's best in a person we happen to be with at the moment, we're doing what God does all the time. So in Loving and Appreciating our neighbor, we're participating in something Sacred." ~ Fred Rogers

Happy Friday, Friends!!

Love,

MM

Mozzarella-Stuffed Turkey Meatballs

The "Surprise" cubes of mozz. also add moisture to the turkey in this soul satisfying dish!!
(serves 6)

20 oz. ground turkey
1/3 cup Italian seasoned Panko* breadcrumbs
3 T. 2%* milk
1 large egg
3 cloves of garlic, finely chopped
1 T. loosely packed fresh rosemary leaves, finely chopped
1/4 t. kosher* salt
1/2 t. freshly* ground pepper
4 oz. part-skim mozzarella, cut into 1/2" cubes
2 T. EVOO
2 cups marinara sauce
Parsley leaves
Freshly* grated Parmesan
Cooked pasta
Warm roasted* garlic bread

In a large bowl, combine turkey, bread crumbs, milk, egg, garlic, rosemary, and S&P. With a 2 T. scoop, scoop turkey mixture and press 1 cube of mozzarella into the center, sealing meat tightly around the cheese to make a ball. Roll in your palm. Repeat with remaining turkey and cheese. In a 12" skillet, heat oil on med.-high. Add turkey meatballs; cook 10 mins. or until browned on most sides. Add marinara sauce. Reduce heat to med.-low. Simmer 12 mins. or until meatballs are cooked through. Garnish with parsley and Parmesan. Serve over pasta with warm garlic bread.

"Turning down the volume of life allows you to listen to God,"

Have FUN today!!!

Love,

MM

Fennel Salad with Toasted Pine Nuts and Goat Cheese

I saw Valerie Bertinelli demo this Sat. on the Food Channel, and just made it myself today. Holy Moly!!!! It was so YUMOLA :)
(2 servings as a main dish, 4 as a side)

3 T. EVOO
1 T. red wine vinegar
Kosher salt and freshly ground pepper
3 cups loosely packed baby arugula (I used shredded iceberg* - cuz it was what I had)
1 fennel bulb, fronds removed and chopped (reserve for garnish*), bulb cored and thinly sliced
     using a mandoline
2 oz. goat cheese, crumbled
2 T. pine nuts, toasted in a dry pan*

Whisk together the oil, vinegar, and S&P in a small bowl. Combine the arugula and sliced fennel in a med. salad bowl. Pour the vinaigrette over and toss to thoroughly coat. Season with S&P. Scatter the chopped fennel fronds, goat cheese crumbles, and pine nuts on top and serve with a big smile!!

"BE in every moment - the special someone you are truly meant to be."

Have FUN, and make someone's day!!!!

Love,

MM

Lemon Shallot Rubbed Scallops with Lentils and Currant Compote

Zesty lemon and pungent shallot infuse every element of this dish!
(serves 4)

3 large shallots, divided (peel and quarter 1 shallot; mince remaining 2 shallots to yield 1 cup)
3-4 lemons (cut 1 lemon into slices; zest and juice remaining lemons to yield 3 t. zest and
     7 T. juice)
1 lb. (12-14) sea scallops, muscle removed, patted dry (for the most sustainable option, use diver
     scallops)
1 cup de Puy or red lentils*, rinsed
1 cup dried Zante currants
2&1/4 t. dried thyme, divided
3/4 t. kosher* salt, divided, plus additional, to taste
1/4 cup EVOO

To a mini food processor, add 2 T. minced shallots, 1 t. lemon zest, 3/4 t. thyme, 1/4 t. salt, and 2 T. oil; pulse until combined. In a med. bowl, toss scallops with shallot mixture; cover and refrigerate for 1 hour. Meanwhile, prepare lentils: In a med. saucepan, bring 3 cups water, lentils, sliced lemon, and quartered shallot to a boil. Reduce heat to low and simmer until lentils are cooked through, adding boiling water as needed to keep lentils covered, 50-60 mins. Drain. Combine cooked lentils with 1/2 cup minced shallots, 1 T. oil, 1&1/2 t. lemon juice, 1 t. zest, 1 t. thyme, and 1/2 t. salt, or to taste. Meanwhile, prepare the compote: In a med. heat-proof bowl, cover currants with boiling water and let sit for 10 mins.; drain. In a small saucepan on med. heat 1&1/2 t. oil. Add 6 t. minced shallots and cook, stirring often, 3-4 mins. until golden. Add currants, 1/4 cup lemon juice, 1/2 t. thyme, and salt, to taste, and cook for 5 mins. until slightly thickened. Remove from heat and stir in 1 t. lemon zest. In a 9-10" sauté pan on med.-high, heat remaining1&1/2 t. oil. Sear scallops on one side until caramelized, about 2-3 mins. Turn scallops over using tongs, add 1&1/2 T. lemon juice, and cook for 1 min. more. To serve, spoon lentils on each plate. Top with scallops and compote.

"When your world moves too fast and you lose yourself in the chaos, introduce yourself to each color of the sunset. Reaquaint yourself with the earth beneath your feet. Thank the air that surrounds you with every breath you take. Find yourself in appreciation of life."

I KNOW it is soggy outside, but you can still have FUN today!!!

Love,

Machete Milletti

Roast Rosemary and Garlic-Infused Beef with Celeriac and Crispy Roasties Potatoes

Mmmmmmmmmmmmmmmmmmmmmmmmmmm!!
(serves 4)

For the Beef:
2&1/2 lbs. beef roast
1 sprig fresh rosemary
3 cloves of garlic, peeled and cut into quarters with sharp tips*

For the Veggies:
1 Celeriac, peeled and cut into 1" pieces
Red potatoes (2-3 per person depending on size), washed and cut into 1" pieces
2 cloves garlic, peeled
2 sprigs fresh rosemary, cut in half
2 T. EVOO
Sea salt and freshly ground pepper

Preheat oven to 400. using a sharp knife, make 1" deep incisions all over the surface of the beef, and then into each incision insert the garlic cloves and rosemary leave. Season with S&P. Place the chopped celeriac and potatoes in a bowl along with 2 cloves of garlic, fresh rosemary and oil. Season with S&P; toss to coat. Place the roast in the center of a rimmed* baking sheet and arrange the veggies around the beef. Roast for 45 mins. in the preheated oven. Removing from the oven a couple of times just to toss the veggies and baste the beef. Once the beef is cooked to your desired temp., remove from the oven and use foil to tent it to keep it warm and to let it rest for at least 10 mins. before you slice and serve. Pour any juices into a gravy boat to place on the table.

"Thankfulness is the soil in which joy thrives."

Have FUN today!!!

Love,

MM

Easy Chocolate Coins and Homemade Salted Caramel Sauce

Here are two Valentine's Day suggestions for the love of Chocolate and Caramel!!

Easy Chocolate Coins:
(makes 24)
5 oz. chopped bittersweet (or milk*) chocolate, plus another 1 oz., divided
Chopped walnuts
Dried cranberries or cherries*
Flaked sea salt (such as Maldon*)

Bring 1" of water to a simmer in a medium saucepan. Place a heatproof bowl in a pan. Add 5 oz. chopped chocolate to the bowl; stir until just melted. Remove bow from heat and stir in another 1 oz. of the chocolate with a rubber spatula. Continue stirring until chocolate reaches 90 degrees F on a digital thermometer. Using a teaspoon, scoop chocolate onto a parchment-lined sheet pan. Using the back of the spoon to create 1&1/2" circles. Top with chopped nuts, dried fruit, or flaked sea salt, as desired. Refrigerate 2 mins. or until set. Store in a cool, dry place.

Caramel Sauce:
(makes 2&1/4 cups)
1 cup Sugar in the Raw*
2 T. corn syrup
2 cups heavy cream heated to at least 110
1 t. flaked sea salt (such as Maldon*)
1 t. good* vanilla extract

Put the sugar and corn syrup in a heavy-bottomed 2&1/2-3 qt. pot. Add the water, and stir to completely moisten the sugar. Use a wet brush to wash any sugar crystals from the side of the pan. Cook the sugar over med. heat until completely dissolved, stirring occasionally if necessary, but as little as possible. Cook the sugar syrup undisturbed, until it starts turning golden. If is isn't cooking evenly, gently swirl the liquid to keep the color even. It will turn yellow, then gold, then darkening shade of amber. When it reaches the color you want, immediately remove it from the heat and add about 1/4 cup of the warm cream (flavored, if desired). It will bubble and steam vigorously, so stand back. Use a long-handled whisk (to avoid splatter and steam), and whisk the caramel to incorporate the cream, bit by bit. Whisk in the flaked salt and vanilla. Pour the caramel sauce into a clean, heatproof bowl (or it will continue to cook). Allow it to cool slightly before using or storing. The sauce will keep for three weeks in an airtight container in the fridge. Serve warm as a dip for the Chocolate Coins, or spoon over vanilla bean* ice cream.

"Being told you are appreciated is one of the simplest, yet most incredible things you can ever hear."

Love,

MM

Spinach and Bacon Casserole

This one appeals to me on so many levels!!
(serves 6)

2 cups Minute Brown Rice
1 can (14.5 oz) low sodium* chicken broth
4 slices uncured* thick cut* bacon
2 cloves garlic, minced
1 small sweet* onion, chopped
1 can (10&3/4 oz.) Campbell's Healthy Request cream of mushroom soup
1 pkg. (6 oz.) baby spinach leaves, stems removed
Sliced water chestnuts*
1 cup shredded Italian cheese blend, divided
Kosher* salt and freshly ground pepper

Preheat oven to 375. Prepare rice according to package direction, substituting the broth for the water. Fry bacon in a large skillet til crisp. Drain well on paper towels and chop. Pour out bacon grease, but save 1 T. Add onions and garlic to skillet, and sauté til the onions are translucent, about 2 mins. Stir in rice, soup, spinach, water chestnuts, and 1/2 of the cheese. Season with S&P. Spoon mixture into a 2 qt. casserole dish. Top with remaining cheese. Bake 20 mins. or until bubbly.

"Each person is a unique expression of God's loving design."

Have FUN today!!!

Love,

MM

Longevity Noodles with Turkey and Bok Choy

I saw this demo-ed Monday on GMA, then heard a personal testimony by one of the anchors yesterday who said she made it for her family and they all loved it!! So, I made it yesterday, and I can see why!! Gave some to Mark and Diane, who called me immediately after eating them and RAVED!! Even Myra, who is not an enthusiastic food responder, really liked it and gobbled her bowl clean. This one is a KEEPER!!!
(serves 2-4)

3 cups water
2 packages chicken-flavored Ramen
12 oz. ground turkey
Canola oil (I used veg. oil*)
1 T. minced garlic
1 T. minced fresh* ginger
1/2 bunch scallions, chopped white and green parts, plus 1-2 T. reserved for garnish
3 small heads of Bok Choy, halved, cored, washed well, and cut in 1/4" strips
Kosher salt and freshly ground pepper
Splash soy sauce (I used Ponzu Citrus Sauce*)
Splash rice vinegar (unseasoned*)

Bring the water to a boil in a med. saucepot. Meanwhile, remove the seasoning packets from both packages of Ramen. In a med. bowl, combine the ground turkey and the seasoning packets; set aside. Place a large sauté pan over med.-high heat. Add the oil and swirl to coat the pan. When the oil is hot, add the garlic, ginger, and all but the reserved scallions, and stir fry until fragrant, about 1 min. Add the seasoned turkey and sit fry, using a wooden spoon to bread up the turkey, until cooked through, 3-4 mins. While the turkey is cooking, place the Ramen noodles into the boiling water and cook for 2 mins. Add the bok choy to the pot and cook for 30 secs. Add the cooked turkey to the Ramen pot. Combine well. Season with a splash of soy sauce, and a splash of rice vinegar. Garnish with reserved chopped scallions.

"Cherish every moment and every person in your life."

And, Have FUN - it's FRIDAY!!!!!!!!!!!!!!!

Love,

Machete Milletti

Skillet Salmon in Lemon-Dill Sauce

"This combination of salmon, dill, lemon, and cream provides a perfect dish that everyone will love. Goes well with fresh steamed asparagus and new potatoes". Valentine's Day Feast idea??
(this recipe serves 4, but cut ingredients in half if it is just for 2)

4 (5 oz.) wild caught* salmon fillets
5 T. fresh lemon juice, divided
3/4 t. dried dill weed
3/4 t. lemon pepper
10 T. Kerrygold* butter, divided
1 shallot, minced
1 T. white wine vinegar
5 T. white wine, divided
1/2 cup heavy cream
1/2 cup milk
1/2 t. snipped fresh* dill
1 t. flat leaf* parsley, chopped
1 t. dried thyme
Sea* salt and white pepper, to taste

Place salmon in a shallow dish, and rub with 3 T. lemon juice. Season with dill weed and lemon pepper. Cover and allow to stand 10-15 mins. Heat 2 T. butter in a saucepan over med. heat, and sauté shallot 2 mins. until tender. Mix in remaining lemon juice, vinegar, and 1/4 cup wine. Simmer until reduced by half. Stir in cream and milk. Season with fresh dill, chopped parsley, thyme, S&P. Cook and stir until thickened. Whisk in 1/4 cup butter. Set aside and keep warm. Heat remaining 1/4 cup butter in a skillet over med. heat. Place salmon in the skillet, skin side up, and cook 1-2 mins. until seared. Set salmon aside. Deglaze the skillet with the remaining 1 T. wine, then mix in the cream sauce. Return salmon to the skillet, and cook 8 mins. in the sauce, or until easily flaked with a fork. Serve with the sauce.

"Sometimes music is the only thing that gets your mind off of everything else."

Have FUN today!!!!!

Love,

MM

Banana Wonton Cups

These look and sound DELISH!!!! Wonton cups are great stuffed with savory foods, too, like chicken salad or chili for easy bite-size hors d'oeuvres.
(makes 12)

Cooking spray
12 wonton wrappers
2 bananas, peeled and thinly sliced into rings*
6 T. jarred caramel sauce
1 cup whipped cream
Dark or milk* chocolate for shaving

Coat mini muffin pan with cooking spray. Fit wonton wrappers into muffin cups; bake at 325 until crispy, 12-13 mins. Fill wonton cups with bananas and caramel; top with whipped cream. Using a veggie peeler, shave chocolate on top.

"Put Jesus first." On Ash Wednesday and every day!

Love,

MM

Capricciosa Pizza with One-Hour Dough and Marsala Mushrooms

Had to do another one today in honor of National Pizza Day!! Basically, I am giving you 3 recipes, so stick with me......

One-Hour Dough:
(makes 1 lb.)
1 envelope (about 2&1/4 t.) active dry yeast
3/4 cup warm water (105 to 115)
2 T. EVOO, plus more for the bowl
1 cup "OO" flour, plus more for dusting
1 cup all-purpose flour
1 t. sugar
1 t. kosher salt

In a small bowl, stir in yeast, warm water, and 2 T. EVOO; let stand until the yeast dissolves, about 5 mins. In a food processor fitted with the plastic dough blade, pulse the flours, sugar, and salt a few times. With the machine running, stream in the yeast mixture to form a sticky dough. Turn the dough out onto a "OO"-floured surface; knead just until smooth, a minute or so. Oil a large bowl, put the dough in the bowl, cover with a clean kitchen towel, and let rise 1 hour. Put more "OO" flour to the clean work surface. Using a bench scraper, cut the dough into 4 pieces. Knead each piece a few turns , then rollout to 10-12" rounds. You can roll pieces in to balls, and keep refrigerated or frozen in a zip lock bag.

Capricciosa Pizza:
(serves 1-2)
1 ball One-Hour Dough
Flour, for dusting
Semolina flour
1/3 cup pizza sauce (I like garlic alfredo*)
1/4 bl. fresh mozzarella, thinly sliced (Trader Joe's has this already sliced*)
4 thin slices prosciutto cotto
1/3 cup Marsala Mushrooms (recipe to follow)
1/3 cups sliced artichoke hearts
A small handful of olives, oil-cured or variety, pitted and roughly chopped

At least one hour before you're ready to bake the pizza, place a pizza stone in your oven and preheat the oven as high as it will go. On a floured surface, roll the dough into a 10-12" round, and transfer to a semolina-dusted pizza peel. Using the back of a spoon, slather the pizza sauce on the dough in a thin layer, leaving a 1" order. Top with the mozzarella and basil. If you're combine the toppings, sprinkle them over the dough, If arranging in quadrants, drizzle one-quarter of the pie with oil. Top the next quadrant with the ham. Top the third quadrant with the mushrooms. In the fourth quadrant, arrange the artichokes and olives. Bake 5-6 mins., then broil 1-2 mins. to char the edges.

Marsala Mushrooms:
(serves 6)
1/4 cup EVOO
1&1/2 lbs. cremini mushrooms or a mix of your fav. fresh mushrooms, stemmed and sliced
Kosher* salt and freshly* ground pepper
3 T. fresh thyme leaves, chopped
4 cloves garlic, smashed
1 cup marsala wine
3 T. Kerrygold* butter
A fat handful of flat-leaf parsley tops, chopped

Heat a large cast-iron skillet over med.-high. Add the oil, four turns of the pan. When the oil ripples, add the mushrooms. Cook, stirring often, until the mushrooms brown, about 10 mins. Season with S&P. Add the thyme and garlic; toss 1-2 mins. Add the marsala; cook stirring often, until the liquid reduces by about 2/3, about 4 mins. Add the butter to the pan and swirl until blended. Discard the garlic and stir in the parsley.

"If you don't get it off your chest, you'll never be able to breathe."

Love,

MM

Sweet and Smoky Pork Tenderloin with Pineapple and Peppers

This is a "heart smart" recipe, and it is under 400 calories!
(serves 4)

2 red peppers, each cut into 8 pieces
2 small red onions, cut into 1/2" thick wedges
1/2 pineapple, cored and cut into 1" chunks
3 T. EVOO
1/4 cup ketchup
1 T. honey
1/4 t. chipotle chili powder
2 small pork tenderloins about 3/4 lb. each
Kosher salt and freshly* ground pepper
1 T. fresh lime juice
1/2 cup chopped* fresh cilantro

Heat oven to 425. On a rimmed baking sheet, toss the peppers, onions, and pineapple with 2 T. oil. Transfer half the veg. mixture to a second rimmed baking sheet, and roast both for 10 mins. Meanwhile, in a small bowl, combine the ketchup, honey, and chili powder; set aside. Heat the remaining 1 T. oil in a large skillet over med.-high heat. Season the pork with 1/4 t. each S&P, and cook, turning occasionally, until browned on all sides, 6-8 mins. total. Nestle the pork among the veggies. Spoon half the ketchup mixture (about 1 T.) over the pork and roast until an instant read thermometer registers 145, 15-18 mins. Transfer the pork to a cutting board, and spoon the remaining ketchup mixture over the top. Let rest at least 5 mins. before slicing. Toss the veggies with the lime juice and cilantro and serve with the pork.

"Life is too short to wear boring clothes!"

Sunshine again today. YAY!!

Love,

MM

Broccoli and Cheddar Roll-ups

Trying to get my feet back on the ground after that wonderful and thrilling victory last night. My BRONCOS are the Champions of the World!!!!!!!!!!!!!!!!! So, anyhoo, this one jumped off the page at me.....
(serves 4)

6 oz. broccoli crowns, thinly sliced (about 2&1/2 cups)
3-4 green onions*, finely chopped
1/4 cup fresh flat-leaf parsley, chopped
2 T. EVOO, divided
Kosher salt and freshly* ground pepper
6 oz. extra-sharp cheddar, coarsely grated
Flour, for the work surface
1 lb. pizza dough, thawed, if frozen
2 T. Dijon mustard
Iceberg* lettuce wedges, for serving

Heat oven to 425. Line a large rimmed baking sheet with parchment paper. In a large bowl combine broccoli, onion, parsley, 1 T. oil, and 1/4 t. each S&P. Fold in the cheese. On a lightly floured work surface, shape the pizza dough into a 14" circle, spread with the mustard, and cut into 8 triangles with a pizza cutter. Divide the broccoli mixture among the triangles (about 2/3 cup per triangle). Start Starting at the wide end, roll dough around the filling. Transfer roll-ups to the prepared baking sheet, brush with the remaining 1 T. oil and bake until golden, 20-22 mins. Serve with the lettuce wedges and dressing of choice.

"Happiness is not the absence of problems, it's the ability to deal with them." ~ Steve Maraboli

Have FUN in the SUN today!!!!!!!!!!!!!!!!!!

Love,

MM

Ginger-Scented Shrimp

This one serves double duty as a Yumola part of your Super Bowl Feast, and a celebration of Mardi Gras!!
(serves 2-4)

1&1/2 lb. tail-on deveined jumbo shrimp
16 T. Kerrygold* butter, divided
1/4 cup Worcestershire sauce
1 T. minced garlic
1 T. peeled and minced fresh ginger root
2 t. Creole Seasoning
   (2 T. kosher* salt, 1 T. freshly* ground pepper, 1 T. smoked* paprika, 1&1/2 t. dried oregano,
    1&1/2 t. dried basil, 1&1/2 t. garlic powder, 1 t. onion powder, 1/2 t. cayenne pepper, and
    1/4 t. ground thyme)
1&1/2 t freshly cracked black pepper,
1/4 t. ground white pepper
Few dashes of Tabasco sauce
1/4 cup dry white wine
Juice of 1 lemon
Baguette, for dipping

Rinse the shrimp and set aside. In a very large skillet over med.-high heat, combine 12 T. butter, Worcestershire sauce, garlic, ginger, Creole seasoning, black and white pepper, and Tabasco. When butter is melted, stir in the white wine and shrimp. Cook 4 mins. or until shrimp are pink, turning occasionally to cook evenly. Stir in 4 T. butter and the lemon juice; cook until butter melts. Serve in shallow soup bowls with the baguette.

"Our hope and peace are found in Jesus."

GO BRONCOS!!!!!!

Love,

Machete Milletti

Corned Beef Cheese Boat

Here's a DELISH one to consider if you are still pondering what to serve the Super Bowl watching gang tomorrow:
(serves 10)

1 loaf Italian bread
2 8 oz. packages of cream cheese with chives*
10 oz. sharp cheddar, grated
6 oz. corned beef, finely chopped
1 bunch of green onions, finely chopped
1-2 Campari* tomato, seeded and diced
1/2 red bell pepper, cored, seeded, and finely chopped
1/2 t. hot sauce (I would use Tabasco)
1/2 t. chili powder
Large corn scoop chips, for serving

Preheat oven to 350. Cut an oval in the top of the loaf of bread, scooping out the bread in the center, and make a bread boat. Place the boat on a baking sheet. In a large bowl, all the ingredients except the corn chips until fully combined. Spoon mixture into the bread boat. Bake for 30 mins. or until bubbly, and serve warm with the corn chips.

"If you want to feel rich, just count all the gifts you have that money can't buy!!"

Have FUN today!!!

Love,

MM

4 Ingredient Coconut Chocolate Cream Bars

Make your own "Mars" bars at home!!
(no serving size listed)

24 oz. shredded coconut, divided
14 oz. sweetened condensed milk
2 cups powdered sugar
24 oz. chocolate (your choice*), melted

In a large bowl, stir together 20 oz. coconut, condensed milk, and powdered sugar. Press into a greased 9x13" pan, and freeze until firm enough to cut, about 1 hour. Slice into small squares and dip into melted chocolate. Set dipped bars onto wax paper, and sprinkle immediately with remaining 4 oz. coconut. Store in sealed container.

"A good leader is a good servant".

Happy Friday and have FUN today!!

Love,

MM

Chicken Cordon Bleu Rolls

An iconic rich and satisfying classic!
(serves 5)

5 boneless skinless chicken breasts
5 slices baby Swiss cheese
5 slices uncured* black forest ham
1 cup flour
1 cup seasoned Panko* breadcrumbs
Finely shredded Romano cheese
1/2 t. Johnny's Garlic Seasoning* or garlic powder
Kosher* salt and freshly* ground pepper, to taste
3 T. Kerrygold* butter, melted
2 large eggs, beaten
2 T. whole* milk
EVOO
Broccolini spears
Hollandaise sauce (I use Aunt Penny's Hollandaise in a small can and add a squeeze of lemon*)

Heat oven to 350. Place chicken breasts between two sheets of plastic wrap and pound flat. Lay 1 slice each of the ham and Swiss cheese on top of each breast. Roll-up breasts from short end, and tuck in ends. Secure with toothpicks if needed. Place flour in a shallow bowl. In another bowl, beat eggs with milk. In yet another bowl, mix together breadcrumbs, garlic powder, S&P, and melted butter. Lightly dust each roll in flour. Dip into egg mixture, then coat all sides in breadcrumb mixture. Coat baking dish with olive oil, and place rolls in it. Bake for 25-30 mins. or until browned and cooked through. Serve whole, or sliced with steamed broccolini and Hollandaise for drizzling.

"Disappointments are just God's way of saying 'I've got something better in store for you' ".

Have FUN today!!

Love,

Machete Milletti

Third Day of Nachos: Little Piggy Nachos

You know the drill by now about the ingredient list to this tasty last in the series.

Tortilla chips
Monterey Jack, shredded
Sharp* cheddar, shredded
Pulled pork
Uncured* bacon, crumbled
Pico de Gallo
Sour cream
Cilantro, chopped*

Lay out the tortilla chips on a large oval serving platter. Pile on the rest of the ingredients. Serve with a smile!

"Life is too short to waste even a single second with anyone who doesn't value you!"

Have FUN today!!!

Love,

MM

Second Day of Nachos: Seafood Gumbo Nachos

This one is particularly relevant for Fat Tuesday!!!
(again, an ingredient list and no serving size)

White corn* tortilla chips
Cooked baby* shrimp
Crab
Shredded pepper Jack
Red bell pepper, diced
Guacamole
Pickled jalapenos
Pineapple mango salsa

Pile up tortilla chips on a large oval* serving platter. Pile on all the rest of the ingredients.

"Laissez les bon temps roulez!!!!!!!"

Love,

MM

3 Days of Nachos!! Greek

Getting PYSCHED to watch my Broncos kick the Panthers' butts, so thought I would pass along these obligatory Super Bowl Fare suggestions.

Greek Nachos
(ingredient list only - no serving size listed)

Pita chips
Red pepper hummus
Cooked and crumbled ground lamb
Chopped red onion
Tzatziki sauce
Sliced black olives
Campari* tomatoes, seeded and diced
Persian cucumbers, diced
Flat-leaf parsley, chopped

Place pita chips all over a large platter. Top with the next 3 ingredients. Drizzle on tzatziki sauce. Top with the next 4 ingredients. OOOpa!!

Go out in Joy with a Smile and Enthusiasm!! ~ Machete Milletti