Saw this is the "Seattle Times" Food and Drink section, and it spelled C. O. M. F. O. R. T.!!
(serves 6-8)
3-4 thick slices uncured* bacon or 4 oz. pancetta
1 small sweet* onion, or 2 large shallots, finely chopped
1-2 garlic cloves, finely chopped
1&1/2 cups coarsely shredded smoked Gouda cheese
1 cup mascarpone, at room temp.
1/2 cup ricotta
1/2-1 t. kosher* salt
1/4 t. freshly* ground pepper
1/8-1/4 t. red pepper flakes (optional)
1 lb. tubular pasta shapes, such as casarecce, small rotini, fusilli, penne, or cavatappi
Sprig of fresh thyme
Freshly* grated Parmesan
Heat a large pot of well-salted water to a boil over high heat. Meanwhile, cut bacon into 1/2" pieces. Put bacon and onion in a 10" non-stick skillet. Cook over med.-heat until bacon is golden and a little crispy, 3-4 mins. Stir in garlic, and remove from heat. Meanwhile, put Gouda, mascarpone, ricotta, S&P, and crushed red pepper in a large bowl. Use a rubber scraper or wooden spoon to thoroughly blend the mixture. Add pasta to the boiling water. Stir well and boil uncovered until al dente, usually 10-12 mins. Scoop out and reserve about 1 cup of the pasta cooking water. When pasta is done, drain it in a colander and then add it to the cheese mixture. Top with the bacon mixture. Use a large spoon to stir to coat all the pasta with the cheese mixture. Add a little of the reserved pasta water if needed to loosen the mixture. Serve right away garnished with springs of thyme. Pass around the Parmesan.
"A time for everything, and everything in its time."
Have FUN in the SUN again today, but make sure you apply sunblock.
Love,
MM
Wednesday, March 30, 2016
Tuesday, March 29, 2016
Crispy Roasted Parmesan Carrots
If this doesn't shout "SPRING!", I don't know what does!! It will def. ramp up your side dish game.
(serves 4)
1 lb. organic* carrots (I find them to be much sweeter*)
1 t. EVOO
1/2 t. kosher salt
1/4 t. freshly* ground pepper
1/4 t. dried thyme
Coconut* oil cooking spray
3 T. grated Good Parmesan cheese (like Parmigiano Reggiano*)
Preheat oven to 450. Cut the carrots into sticks. Toss with oil, S&P, and thyme. Spray a 15x10x1" rimmed baking sheet with cooking spray. Spread carrots on sheet in a single layer and roast 12-15 mins., stirring once. Toss with the Parmesan and serve immediately.
"The two traits you need most are receptivity and attentiveness."
Have FUN in the SUN (YAY) today!!!
Love,
MM
(serves 4)
1 lb. organic* carrots (I find them to be much sweeter*)
1 t. EVOO
1/2 t. kosher salt
1/4 t. freshly* ground pepper
1/4 t. dried thyme
Coconut* oil cooking spray
3 T. grated Good Parmesan cheese (like Parmigiano Reggiano*)
Preheat oven to 450. Cut the carrots into sticks. Toss with oil, S&P, and thyme. Spray a 15x10x1" rimmed baking sheet with cooking spray. Spread carrots on sheet in a single layer and roast 12-15 mins., stirring once. Toss with the Parmesan and serve immediately.
"The two traits you need most are receptivity and attentiveness."
Have FUN in the SUN (YAY) today!!!
Love,
MM
Monday, March 28, 2016
Ham Pasta Toss
I don't normally do leftover recipes, but this one caught my eye. Hope it catches yours and make your fork twirl!!
(serves 6)
12 oz. whole wheat spaghetti, cooked according to package directions
2 cups shredded fully cooked ham
3 T. Kerrygold* butter
2 garlic cloves, minced
3 cups thawed frozen petite peas (Trader Joe's*)
2 T. minced fresh flat-leaf* parsley
1/4 cup grated Parmesan
In a skillet, sauté the ham in the butter for 2-4 mins. Add garlic; cook 1 min.; add in spaghetti, peas, and parsley. Heat through, stirring. Stir in Parmesan and serve.
"There are some people who always seem angry and continuously look for conflict. Walk away; the battle they are fighting isn't with you, it is within themselves."
Have FUN today!!!
Love,
MM
(serves 6)
12 oz. whole wheat spaghetti, cooked according to package directions
2 cups shredded fully cooked ham
3 T. Kerrygold* butter
2 garlic cloves, minced
3 cups thawed frozen petite peas (Trader Joe's*)
2 T. minced fresh flat-leaf* parsley
1/4 cup grated Parmesan
In a skillet, sauté the ham in the butter for 2-4 mins. Add garlic; cook 1 min.; add in spaghetti, peas, and parsley. Heat through, stirring. Stir in Parmesan and serve.
"There are some people who always seem angry and continuously look for conflict. Walk away; the battle they are fighting isn't with you, it is within themselves."
Have FUN today!!!
Love,
MM
Sunday, March 27, 2016
Easter Omelet
He Is RISEN!! PTL, and Happy Easter!! This omelet will get you started, and then some, plus it's pretty. And, if you want to see how I am doing my ham today, go to my blog entry of 4/6/12.
(serves 2 - but you can easily double it, or put it in mini muffin tins for a brunch)
4 large eggs
1/4 cup water
1/8 t. kosher* salt and a dash of freshly* ground pepper
1 T. Kerrygold* butter
1/4 cup crumbled feta or goat cheese
1/4 cup chopped Campari* tomato
1 green onion, chopped
Melt the butter in a non-stick skillet over med.* heat. Whisk together the eggs, water, and S&P. When the butter is sizzling, pour in the egg mixture. As the eggs set, push the cooked parts towards the center, letting uncooked eggs flow underneath (a wide spatula works great for this). When the eggs are cooked, add cheese, tomato and green onion to one side. Slide your spatula under the other half to fold it over. Let cook a little longer to melt the cheese. Slide the omelet onto a plate or cutting board. Slice in half. Bon Appetit!!
"He's ALIVE!!" Worship the King today (and every day)
Lots of Love,
Machete Milletti (Deb)
(serves 2 - but you can easily double it, or put it in mini muffin tins for a brunch)
4 large eggs
1/4 cup water
1/8 t. kosher* salt and a dash of freshly* ground pepper
1 T. Kerrygold* butter
1/4 cup crumbled feta or goat cheese
1/4 cup chopped Campari* tomato
1 green onion, chopped
Melt the butter in a non-stick skillet over med.* heat. Whisk together the eggs, water, and S&P. When the butter is sizzling, pour in the egg mixture. As the eggs set, push the cooked parts towards the center, letting uncooked eggs flow underneath (a wide spatula works great for this). When the eggs are cooked, add cheese, tomato and green onion to one side. Slide your spatula under the other half to fold it over. Let cook a little longer to melt the cheese. Slide the omelet onto a plate or cutting board. Slice in half. Bon Appetit!!
"He's ALIVE!!" Worship the King today (and every day)
Lots of Love,
Machete Milletti (Deb)
Saturday, March 26, 2016
Slow-Cooked Lemony New Potatoes, Carrots, and Petite Peas
I'm thinking this would be fab. accompaniment to your Easter feast tomorrow, and it frees up the oven for other culinary creations!
(serves 4 plus leftovers)
4 medium organic* carrots, halved lengthwise and cut into 1" pieces
1 large sweet onion, coarsely chopped
1&1/2 lbs. baby red potatoes, quartered
3 T. Kerrygold* butter, melted
3/4 t. kosher* salt
Freshly* ground pepper
1 cup frozen petite peas (about 4 oz.) - again I LOVE the ones from Trader Joe's*
1 t. grated lemon peel
2 T. minced fresh chives
Place carrots and onions in a 4 qt. slow cooker; top with the potatoes. Drizzle with melted butter; sprinkle with S&P. Cook covered, on low 4-5 hours or until veggies are tender. Add frozen peas. Cook, covered, on high 10-15 mins. or until heated through. Stir in grated lemon peel. To serve, sprinkle with chives.
"The person who says it cannot be done should not interrupt the person doing it!" ~ Chinese Proverb
Have FUN today!!!
Love,
MM
(serves 4 plus leftovers)
4 medium organic* carrots, halved lengthwise and cut into 1" pieces
1 large sweet onion, coarsely chopped
1&1/2 lbs. baby red potatoes, quartered
3 T. Kerrygold* butter, melted
3/4 t. kosher* salt
Freshly* ground pepper
1 cup frozen petite peas (about 4 oz.) - again I LOVE the ones from Trader Joe's*
1 t. grated lemon peel
2 T. minced fresh chives
Place carrots and onions in a 4 qt. slow cooker; top with the potatoes. Drizzle with melted butter; sprinkle with S&P. Cook covered, on low 4-5 hours or until veggies are tender. Add frozen peas. Cook, covered, on high 10-15 mins. or until heated through. Stir in grated lemon peel. To serve, sprinkle with chives.
"The person who says it cannot be done should not interrupt the person doing it!" ~ Chinese Proverb
Have FUN today!!!
Love,
MM
Friday, March 25, 2016
Scallops with Charred Scallions and Marcona Romesco
The Marcona almonds make an extra-rich, nutty romesco sauce for these cast-iron gems from the sea! Seemed to me like the perfect lunch or dinner on Good Friday!!
(serves 4)
Romesco Sauce:
1 large red bell pepper
1/2 cup Marcona almonds
2 garlic cloves, crushed
1 T. sherry vinegar
1/4*-1/2 t. crushed red pepper flakes
1/2 cup EVOO
Kosher salt and freshly* ground pepper
Scallops and Greens:
1/4 cup plus 1 T. EVOO
24 scallions (10 oz.) halved crosswise
12 large sea scallops, cleaned and muscle removed*
Kosher salt and freshly* ground pepper
2 T. unsalted Kerrygold* butter
3 garlic cloves
1 lemon* thyme sprig
2 oz. pea tendrils or shoots
1&1/2 t. fresh lemon juice
Chopped Marcona almonds, for garnish
Lemon crowns*, for garnish
Make the romesco sauce: Roast the bell pepper directly over a gas flame or under the broiler, turning often, until charred all over, about 10 mins. Transfer to a bowl, cover with plastic wrap, and let steam 15 mins. I put mine in paper bags with the top rolled down to close*. Peel, core, and seed the roasted red pepper. In a food processor, pulse the roasted pepper with the almonds, garlic, vinegar, crushed red pepper flakes until minced. With the machine on, slowly drizzle in the olive oil until fully incorporated. Season with S&P.
Prepare the scallops and greens: In a large cast-iron skillet, heat 2 T. of oil. Add the scallions, season with S&P, and cook over moderately high heat, turning, until lightly charred all over, about 5 mins. Transfer to plates and wipe out the skillet. Heat 2 more T. oil in the skillet. Season the scallops with S&P, and cook over moderately high heat until golden on the bottom, about 2 mins. Add the butter, garlic, and thyme, and flip the scallops. Cook, basting with the butter, until just opaque throughout, about 2 mins. longer. Discard the garlic and the thyme. Arrange scallops on the scallions. In a small bowl, toss the pea tendrils with the remaining 1 T. of olive oil and the lemon juice; season with S&P. Top the scallops with the pea tendrils; garnish with the chopped almonds and lemon crowns. Serve with the romesco sauce.
"When it's all said and done, the only thing that will REALLY matter is whether or not you know Jesus Christ as your Lord and Savior!"
Happy Good Friday. Easter's a'coming!!!!
Love,
Machete Millett
(serves 4)
Romesco Sauce:
1 large red bell pepper
1/2 cup Marcona almonds
2 garlic cloves, crushed
1 T. sherry vinegar
1/4*-1/2 t. crushed red pepper flakes
1/2 cup EVOO
Kosher salt and freshly* ground pepper
Scallops and Greens:
1/4 cup plus 1 T. EVOO
24 scallions (10 oz.) halved crosswise
12 large sea scallops, cleaned and muscle removed*
Kosher salt and freshly* ground pepper
2 T. unsalted Kerrygold* butter
3 garlic cloves
1 lemon* thyme sprig
2 oz. pea tendrils or shoots
1&1/2 t. fresh lemon juice
Chopped Marcona almonds, for garnish
Lemon crowns*, for garnish
Make the romesco sauce: Roast the bell pepper directly over a gas flame or under the broiler, turning often, until charred all over, about 10 mins. Transfer to a bowl, cover with plastic wrap, and let steam 15 mins. I put mine in paper bags with the top rolled down to close*. Peel, core, and seed the roasted red pepper. In a food processor, pulse the roasted pepper with the almonds, garlic, vinegar, crushed red pepper flakes until minced. With the machine on, slowly drizzle in the olive oil until fully incorporated. Season with S&P.
Prepare the scallops and greens: In a large cast-iron skillet, heat 2 T. of oil. Add the scallions, season with S&P, and cook over moderately high heat, turning, until lightly charred all over, about 5 mins. Transfer to plates and wipe out the skillet. Heat 2 more T. oil in the skillet. Season the scallops with S&P, and cook over moderately high heat until golden on the bottom, about 2 mins. Add the butter, garlic, and thyme, and flip the scallops. Cook, basting with the butter, until just opaque throughout, about 2 mins. longer. Discard the garlic and the thyme. Arrange scallops on the scallions. In a small bowl, toss the pea tendrils with the remaining 1 T. of olive oil and the lemon juice; season with S&P. Top the scallops with the pea tendrils; garnish with the chopped almonds and lemon crowns. Serve with the romesco sauce.
"When it's all said and done, the only thing that will REALLY matter is whether or not you know Jesus Christ as your Lord and Savior!"
Happy Good Friday. Easter's a'coming!!!!
Love,
Machete Millett
Thursday, March 24, 2016
Sweet and Sour Meatball Appetizers
These bite sized apps. are drizzled with a pineapple and soy based sauce, and the shredded carrot and finely diced pineapple keep the meatballs moist, while fresh ginger and Chinese five-spice powder amp up the flavor. They WILL be gobbled up!!
(makes 36 meatballs)
Coconut oil* cooking spray
1 20 oz. can pineapple chunks in their own juice*
3 T. unseasoned* rice vinegar
2 T. ketchup
2 T. Ponzu Citrus Sauce* or reduced-sodium soy sauce
1 T. brown sugar
2 t. cornstarch
1/8*-1/4 t. crushed red pepper flakes
1 large egg
1 med. organic* carrot, shredded
1/4 cup finely chopped scallion whites
2 T. minced fresh ginger
1&1/2 t. Chinese five-spice powder
3/4 t. kosher* salt
8 oz. ground turkey breast
8 oz. ground pork
2 t. canola oil
1 large red bell pepper, cut into 1" square* pieces
1/2 cup sliced scallion greens
Preheat oven to 450. Line a baking sheet with foil and coat with cooking spray. Drain pineapple juice into a small bowl. Whisk in vinegar, ketchup, soy sauce, brown sugar, cornstarch, and crush red pepper flakes. Set aside. Finely chop enough pineapple to yield 1/2 cup. Press out excess moisture with paper towels. Reserve the remaining pineapple chunks for the sauce. Lightly beat egg in a large bowl. Stir in carrot, scallion whites, ginger, five-spice powder, salt and the finely chopped pineapple. Add turkey and pork; gently mix to combine (do not overmix). Using a scant 1 T. each, make 36 small meatballs. Bake on the prepared baking sheet until just cooked through, about 15 mins. Heat oil in a large skillet over med. heat. Add bell pepper and cook for 1 min. Whisk the reserved juice mixture and add to the pan. Bring to a boil and cook, stirring, for 1 min. Stir in the remaining pineapple and the cooked meatballs. To serve, thread a meatball, a red pepper square, and a piece of pineapple onto a small skewer or long frilly* toothpick. Transfer to a platter, drizzle with sauce, and sprinkle with scallions greens.
"Gone my transgressions, and now I am free - all because Jesus was wounded for me." ~ W.G. Ovens
Love One Another today and always,
MM
(makes 36 meatballs)
Coconut oil* cooking spray
1 20 oz. can pineapple chunks in their own juice*
3 T. unseasoned* rice vinegar
2 T. ketchup
2 T. Ponzu Citrus Sauce* or reduced-sodium soy sauce
1 T. brown sugar
2 t. cornstarch
1/8*-1/4 t. crushed red pepper flakes
1 large egg
1 med. organic* carrot, shredded
1/4 cup finely chopped scallion whites
2 T. minced fresh ginger
1&1/2 t. Chinese five-spice powder
3/4 t. kosher* salt
8 oz. ground turkey breast
8 oz. ground pork
2 t. canola oil
1 large red bell pepper, cut into 1" square* pieces
1/2 cup sliced scallion greens
Preheat oven to 450. Line a baking sheet with foil and coat with cooking spray. Drain pineapple juice into a small bowl. Whisk in vinegar, ketchup, soy sauce, brown sugar, cornstarch, and crush red pepper flakes. Set aside. Finely chop enough pineapple to yield 1/2 cup. Press out excess moisture with paper towels. Reserve the remaining pineapple chunks for the sauce. Lightly beat egg in a large bowl. Stir in carrot, scallion whites, ginger, five-spice powder, salt and the finely chopped pineapple. Add turkey and pork; gently mix to combine (do not overmix). Using a scant 1 T. each, make 36 small meatballs. Bake on the prepared baking sheet until just cooked through, about 15 mins. Heat oil in a large skillet over med. heat. Add bell pepper and cook for 1 min. Whisk the reserved juice mixture and add to the pan. Bring to a boil and cook, stirring, for 1 min. Stir in the remaining pineapple and the cooked meatballs. To serve, thread a meatball, a red pepper square, and a piece of pineapple onto a small skewer or long frilly* toothpick. Transfer to a platter, drizzle with sauce, and sprinkle with scallions greens.
"Gone my transgressions, and now I am free - all because Jesus was wounded for me." ~ W.G. Ovens
Love One Another today and always,
MM
Wednesday, March 23, 2016
Creamy Herb Chicken
This herbed chicken is SO full of flavor, and you almost want to drink the sauce! Plus, you'd never guess how easy it is to make.
(serves 6)
4-6 boneless, skinless chicken breasts
2/3 cup low sodium* chicken broth
1 (4.4 oz.) package spreadable herb cheese (Boursin)
1 shallot, minced
1 large garlic clove, minced
1/2 lemon, zested and juiced
2 T. EVOO, divided
1 T. all-purpose flour
1 t. dried basil
1 t. dried oregano
1 t. dried tarragon
Kosher salt and freshly ground pepper, to taste
Snipped fresh dill*
Chopped fresh flat-leaf parsley*
Snipped fresh chives*
Brush chicken breast with 1 T. oil and season generously with S&P. Heat a large pan or skillet over med.-high heat and cook breasts until opaque and no longer pink. Transfer to a plate and set aside. To the same skillet, heat remaining oil and sauté shallot and garlic, with dried herbs for 1-2 mins.or until fragrant. Stir in herb cheese, broth, lemon juice, and zest, and whisk until incorporated. Cook for 5-10 mins. or until sauce has thickened. Return chicken to skillet and cook for another 2-3 mins. or until warmed through. Garnish with fresh herbs. I would serve Trader Joe's petite peas in a Kerrygold butter sauce with this*.
"Fame will go by. So long, I've had you, fame!" ~ Marilyn Monroe
Have FUN today, and call a long lost friend to check in!!
Love,
Machete Milletti
(serves 6)
4-6 boneless, skinless chicken breasts
2/3 cup low sodium* chicken broth
1 (4.4 oz.) package spreadable herb cheese (Boursin)
1 shallot, minced
1 large garlic clove, minced
1/2 lemon, zested and juiced
2 T. EVOO, divided
1 T. all-purpose flour
1 t. dried basil
1 t. dried oregano
1 t. dried tarragon
Kosher salt and freshly ground pepper, to taste
Snipped fresh dill*
Chopped fresh flat-leaf parsley*
Snipped fresh chives*
Brush chicken breast with 1 T. oil and season generously with S&P. Heat a large pan or skillet over med.-high heat and cook breasts until opaque and no longer pink. Transfer to a plate and set aside. To the same skillet, heat remaining oil and sauté shallot and garlic, with dried herbs for 1-2 mins.or until fragrant. Stir in herb cheese, broth, lemon juice, and zest, and whisk until incorporated. Cook for 5-10 mins. or until sauce has thickened. Return chicken to skillet and cook for another 2-3 mins. or until warmed through. Garnish with fresh herbs. I would serve Trader Joe's petite peas in a Kerrygold butter sauce with this*.
"Fame will go by. So long, I've had you, fame!" ~ Marilyn Monroe
Have FUN today, and call a long lost friend to check in!!
Love,
Machete Milletti
Tuesday, March 22, 2016
Peanut Butter and Jelly Sandwich Cookies
Holy Moly. I want one (or two) of these right now!!!!
(makes 12 cookies)
Cookie Dough:
1&1/2 cups all-purpose flour
1&1/2 t. baking soda
1/4 t. kosher salt
1/2 cup unsalted Kerrygold* butter, at room temp.
1/2 cup lightly packed light brown sugar
1/2 cup Sugar in the Raw*
1 large egg
1/2 t. pure vanilla extract
1/2 cup creamy natural peanut butter
1/4 cup chopped honey-roasted peanuts
Filling:
1/3 cup creamy natural peanut butter
5 T. unsalted Kerrygold* butter, softened
1/4 cup confectioners' sugar
1/4 t. pure vanilla extract
1/8 t. kosher salt
1/4 cup seedless jam, such as Concord grape, raspberry, or strawberry
Make the dough: Preheat the oven to 350. Line 2 large baking sheets with parchment paper. In a med. bowl, whisk the flour, baking soda, and salt. In another med. bowl, using a hand mixer, beat the butter with both sugars at med. speed until light and fluffy, about 3 mins. Beat in the egg and vanilla, then beat in the dry ingredients in 3 batches, mixing well between additions. Fold in the peanut butter until fully incorporated. Scoop 24 1" balls of dough onto the baking sheets at least 2" apart. Press the balls dough slightly; they should be about 1&1/2" in diameter. Sprinkle the tops with the chopped peanuts. Bake the cookies for 10-12 mins. until the edges are light golden brown and the tops are slightly cracked; rotate the baking sheets halfway through. Let the cookies cool for 10 mins. on the baking sheets, then transfer to a rack to let cool completely.
Meanwhile, make the filling: In a bowl, using a hand mixer, whip the peanut butter with the butter, confectioners' sugar, vanilla, and salt at med. speed until fluffy, about 5 mins. Refrigerate for about 45 mins., until chilled. Spoon 1&1/2 T. of the filling on the underside of 12 cookies. Spread 1 t. of jam on the underside of the remaining cookies. Sandwich the halves together and serve with cold milk*.
"My concern is not whether God is on our side, my greatest concern is to be on God's side. For God is always right." ~ Abraham Lincoln
Have FUN today!!!!
Love one another,
MM
(makes 12 cookies)
Cookie Dough:
1&1/2 cups all-purpose flour
1&1/2 t. baking soda
1/4 t. kosher salt
1/2 cup unsalted Kerrygold* butter, at room temp.
1/2 cup lightly packed light brown sugar
1/2 cup Sugar in the Raw*
1 large egg
1/2 t. pure vanilla extract
1/2 cup creamy natural peanut butter
1/4 cup chopped honey-roasted peanuts
Filling:
1/3 cup creamy natural peanut butter
5 T. unsalted Kerrygold* butter, softened
1/4 cup confectioners' sugar
1/4 t. pure vanilla extract
1/8 t. kosher salt
1/4 cup seedless jam, such as Concord grape, raspberry, or strawberry
Make the dough: Preheat the oven to 350. Line 2 large baking sheets with parchment paper. In a med. bowl, whisk the flour, baking soda, and salt. In another med. bowl, using a hand mixer, beat the butter with both sugars at med. speed until light and fluffy, about 3 mins. Beat in the egg and vanilla, then beat in the dry ingredients in 3 batches, mixing well between additions. Fold in the peanut butter until fully incorporated. Scoop 24 1" balls of dough onto the baking sheets at least 2" apart. Press the balls dough slightly; they should be about 1&1/2" in diameter. Sprinkle the tops with the chopped peanuts. Bake the cookies for 10-12 mins. until the edges are light golden brown and the tops are slightly cracked; rotate the baking sheets halfway through. Let the cookies cool for 10 mins. on the baking sheets, then transfer to a rack to let cool completely.
Meanwhile, make the filling: In a bowl, using a hand mixer, whip the peanut butter with the butter, confectioners' sugar, vanilla, and salt at med. speed until fluffy, about 5 mins. Refrigerate for about 45 mins., until chilled. Spoon 1&1/2 T. of the filling on the underside of 12 cookies. Spread 1 t. of jam on the underside of the remaining cookies. Sandwich the halves together and serve with cold milk*.
"My concern is not whether God is on our side, my greatest concern is to be on God's side. For God is always right." ~ Abraham Lincoln
Have FUN today!!!!
Love one another,
MM
Monday, March 21, 2016
Cheeseburger Stuffed Mushrooms
Cheeseburgers never looked this classy!! Serve these to the gang at your next partay.
(no serving size given)
24 baby bella mushrooms (crimini)
2 T. Kerrygold* butter
1/2 lb. lean ground beef
1 shallot, diced
2 T. cream cheese with chives*
1/2 t. Worcestershire sauce
1 t. ketchup
1 t. yellow* mustard
3 slices sharp* cheddar, cut into small squares
4-5 cherry tomatoes, sliced
2 T. iceberg lettuce, shredded
Kosher* salt and freshly* ground pepper, to taste
Clean mushrooms with a damp paper towel* and remove stems; chop* and save. Melt butter in a skillet and cook mushroom caps for 2-3 mins.; place them stem side up in a baking dish. Preheat oven to 350. In the same pan, crumble the beef and brown; stir in the shallots and mushroom stems to soften. Then mix in the cream cheese. Season with Worcestershire, ketchup, mustard, S&P. Fill each mushroom cap with the burger mixture and bake for 10 mins. Remove from oven and top with cheese squares. Bake for another 10 mins. or until cheese has melted. Serve with shredded lettuce and tomato slices on top.
"God has no phone, but I still talk to Him. God has no Facebook page, but He's still my friend. God does not have a Twitter account, but I still follow Him."
Have FUN today!!!!
Love,
MM
(no serving size given)
24 baby bella mushrooms (crimini)
2 T. Kerrygold* butter
1/2 lb. lean ground beef
1 shallot, diced
2 T. cream cheese with chives*
1/2 t. Worcestershire sauce
1 t. ketchup
1 t. yellow* mustard
3 slices sharp* cheddar, cut into small squares
4-5 cherry tomatoes, sliced
2 T. iceberg lettuce, shredded
Kosher* salt and freshly* ground pepper, to taste
Clean mushrooms with a damp paper towel* and remove stems; chop* and save. Melt butter in a skillet and cook mushroom caps for 2-3 mins.; place them stem side up in a baking dish. Preheat oven to 350. In the same pan, crumble the beef and brown; stir in the shallots and mushroom stems to soften. Then mix in the cream cheese. Season with Worcestershire, ketchup, mustard, S&P. Fill each mushroom cap with the burger mixture and bake for 10 mins. Remove from oven and top with cheese squares. Bake for another 10 mins. or until cheese has melted. Serve with shredded lettuce and tomato slices on top.
"God has no phone, but I still talk to Him. God has no Facebook page, but He's still my friend. God does not have a Twitter account, but I still follow Him."
Have FUN today!!!!
Love,
MM
Sunday, March 20, 2016
Breakfast Bread Cones
I watched the video of this on face book. FUNOLA and YUMOLA!! These would be great to make for an Easter Brunch.
(makes 8)
1 lb. (1 loaf''s worth) frozen white bread dough, thawed
Parchment paper
Foil
Flour, for dusting
1 egg, beaten
Poppy, onion, and sesame seeds
Preheat the oven to 400. Line a cookie sheet with parchment paper. Stack 2 sheets of paper together. Starting from a long edge, roll them up tightly to form a cone. Place the paper cone on the edge of a sheet of foil and again roll up into a cone shape. Tuck the ends of the foil inside so the cone won't unravel. Repeat until you have made 8 cones. Divide the dough into 8 equal pieces. Roll each piece into a 30" rope, dusting with flour if the dough starts to stick. Starting at the pointed end of the foil cones, wind the dough ropes around the cones so that the dough forms a cone. Pinch the send shut around the point of the cone. Place on the lined cooking sheet. Let rise for 20-30 mins. Brush the cones with the beaten egg. Sprinkle with the seeds. Bake for about 16-18 mins., until golden brown. Let the bread cones cool on wire racks. Fill with your fav. filling - like scrambled eggs with cheese and veggies*, or smoked salmon with crème fraiche and dill*.
"You have a brain in your head. You have feet in your shoes. You can steer yourself in ANY direction you choose." ~ Dr. Seuss
Choose Jesus!!!!
Happy Palm Sunday.
Love,
MM
(makes 8)
1 lb. (1 loaf''s worth) frozen white bread dough, thawed
Parchment paper
Foil
Flour, for dusting
1 egg, beaten
Poppy, onion, and sesame seeds
Preheat the oven to 400. Line a cookie sheet with parchment paper. Stack 2 sheets of paper together. Starting from a long edge, roll them up tightly to form a cone. Place the paper cone on the edge of a sheet of foil and again roll up into a cone shape. Tuck the ends of the foil inside so the cone won't unravel. Repeat until you have made 8 cones. Divide the dough into 8 equal pieces. Roll each piece into a 30" rope, dusting with flour if the dough starts to stick. Starting at the pointed end of the foil cones, wind the dough ropes around the cones so that the dough forms a cone. Pinch the send shut around the point of the cone. Place on the lined cooking sheet. Let rise for 20-30 mins. Brush the cones with the beaten egg. Sprinkle with the seeds. Bake for about 16-18 mins., until golden brown. Let the bread cones cool on wire racks. Fill with your fav. filling - like scrambled eggs with cheese and veggies*, or smoked salmon with crème fraiche and dill*.
"You have a brain in your head. You have feet in your shoes. You can steer yourself in ANY direction you choose." ~ Dr. Seuss
Choose Jesus!!!!
Happy Palm Sunday.
Love,
MM
Saturday, March 19, 2016
Chilled Salmon and Citrus Orange Salad
"This elegant, make-ahead meal can prevent and ease join pain, thanks to the natural anti-inflammatory compounds in salmon and EVOO, and the strengthening and healing nutrients in onions." Plus, it is very PRETTY!!!!!
(serves 4)
4 salmon fillets, about 5 oz. each
Kosher* salt and freshly* ground pepper
1/2 cup finely chopped red onion
1/2 cup dry white wine
3 T. EVOO
3 med. sweet* onions, sliced
2 t. grated orange zest
1 t. grated lime zest
3/4 cup freshly* squeezed* orange juice
5 oz. mixed salad greens
4 cups loosely packed baby spinach*, stems removed*
Fresh dill sprigs or Italian flat-leaf* parsley
Sprinkle salmon with S&P. Dividing equally, sprinkle salmon with red onion; press into salmon. Pour wine into a 10" cast iron* skillet; heat over med.-low heat until bubbly at the edge. Add salmon; return wine to simmer and cover. Simmer, without turning, until salmon is cooked through, 6-7 mins. Chill fish in liquid. In a large skillet, heat oil over med. heat. Add sweet onions and cook, stirring often, until golden. Remove from heat; stir in zests and orange juice. Cover; chill. Serve salmon on greens topped with sautéed onions mixture. Garnish with dill or parsley.
"If you can't make it better, you can laugh at it." ~ Erma Bombeck
Have Fun today. I will be out working on my balcony farm which is WAY fun for me!!
Love,
Machete Milletti
(serves 4)
4 salmon fillets, about 5 oz. each
Kosher* salt and freshly* ground pepper
1/2 cup finely chopped red onion
1/2 cup dry white wine
3 T. EVOO
3 med. sweet* onions, sliced
2 t. grated orange zest
1 t. grated lime zest
3/4 cup freshly* squeezed* orange juice
5 oz. mixed salad greens
4 cups loosely packed baby spinach*, stems removed*
Fresh dill sprigs or Italian flat-leaf* parsley
Sprinkle salmon with S&P. Dividing equally, sprinkle salmon with red onion; press into salmon. Pour wine into a 10" cast iron* skillet; heat over med.-low heat until bubbly at the edge. Add salmon; return wine to simmer and cover. Simmer, without turning, until salmon is cooked through, 6-7 mins. Chill fish in liquid. In a large skillet, heat oil over med. heat. Add sweet onions and cook, stirring often, until golden. Remove from heat; stir in zests and orange juice. Cover; chill. Serve salmon on greens topped with sautéed onions mixture. Garnish with dill or parsley.
"If you can't make it better, you can laugh at it." ~ Erma Bombeck
Have Fun today. I will be out working on my balcony farm which is WAY fun for me!!
Love,
Machete Milletti
Friday, March 18, 2016
Reuben Casserole
I KNOW you have leftover corned beef (or if you scarfed it all down last night, this recipe is worth making another one for!!)
(no serving size given)
6 slices rye bread, cubed
16 oz. chilled* sauerkraut with probiotics*
1 lb. sliced corned beef, cut into strips
3/4 cup Russian-style salad dressing
2 cups shredded Swiss cheese
Coconut oil* cooking spray
Preheat oven to 400. Spread the bread cubes in the bottom of a 9x13" baking dish. Spread sauerkraut evenly over the bread cubes, then layer beef strips over sauerkraut. Pour dressing over all. Spray a large sheet of foil with cooking spray and use to cover baking dish, sprayed side down. Bake in the preheated oven for 20 mins. Remove cover, sprinkle with cheese and bake uncovered for another 10 mins. or until cheese is melted and bubbly.
"We never outgrow being picky."
Happy Friday. Go out and play in the SUN today!!!!
Love,
Machete Milletti
(no serving size given)
6 slices rye bread, cubed
16 oz. chilled* sauerkraut with probiotics*
1 lb. sliced corned beef, cut into strips
3/4 cup Russian-style salad dressing
2 cups shredded Swiss cheese
Coconut oil* cooking spray
Preheat oven to 400. Spread the bread cubes in the bottom of a 9x13" baking dish. Spread sauerkraut evenly over the bread cubes, then layer beef strips over sauerkraut. Pour dressing over all. Spray a large sheet of foil with cooking spray and use to cover baking dish, sprayed side down. Bake in the preheated oven for 20 mins. Remove cover, sprinkle with cheese and bake uncovered for another 10 mins. or until cheese is melted and bubbly.
"We never outgrow being picky."
Happy Friday. Go out and play in the SUN today!!!!
Love,
Machete Milletti
Thursday, March 17, 2016
Guinness Chocolate Cheesecake with Bailey's Whipped Cream
Happy St. Patty's Day!! Here is a perfect way to end your feast. Note that it takes refrigerating for at least 6 hours so get your jig on - choppity chop!! I am about to put my corned beef and cabbage in the crockpot. YUMOLA. Love this holiday.
(serves 8)
Crust:
1 cup graham cracker crumbs
2 T. cocoa powder
1 T. Sugar in the Raw*
3 T. Kerrygold* butter, melted
Cheesecake:
12 oz. dark chocolate, chopped
2 T. heavy whipping cream
3 (8 oz.) packages cream cheese, softened*
1 cup Sugar in the Raw*
1/2 cup light sour cream
3 eggs
1 t. good* vanilla extract
3/4 cup Guinness beer
Whipped Cream Topping:
1 cup heavy whipping cream
1/2 t. sugar
2 T. Bailey's Irish Cream
Preheat the oven to 350.
For the crust: Mix the ingredients together well and press into the bottom of a 9" springform pan.
For the cheesecake: In a double boiler, melt the chocolate into the whipping cream. Meanwhile, in an electric stand mixer or using a hand mixer, beat the cream cheese until whipped and creamy. Add sugar, chocolate, sour cream, eggs, vanilla and Guinness and beat until creamy. Pour over the crust. Bake for 60 mins,, then turn off the oven and leave the oven door slightly ajar for 60 mins. Remove cheesecake and let cool completely. Refrigerate for at least 6 hours or longer, if you can.
For the Whipped Cream Topping: Combine the cream and sugar on med.-high speed until stiff peaks form. Add the Bailey's and mix on low just until combined. Serve on top of the cheesecake.
I leave you with the traditional Irish Blessing:
"May the road rise to meet you.
May the wind be always at your back.
May the sun shine warm upon your face.
And, the rains fall softly upon your fields."
Love,
Machete Milletti
(serves 8)
Crust:
1 cup graham cracker crumbs
2 T. cocoa powder
1 T. Sugar in the Raw*
3 T. Kerrygold* butter, melted
Cheesecake:
12 oz. dark chocolate, chopped
2 T. heavy whipping cream
3 (8 oz.) packages cream cheese, softened*
1 cup Sugar in the Raw*
1/2 cup light sour cream
3 eggs
1 t. good* vanilla extract
3/4 cup Guinness beer
Whipped Cream Topping:
1 cup heavy whipping cream
1/2 t. sugar
2 T. Bailey's Irish Cream
Preheat the oven to 350.
For the crust: Mix the ingredients together well and press into the bottom of a 9" springform pan.
For the cheesecake: In a double boiler, melt the chocolate into the whipping cream. Meanwhile, in an electric stand mixer or using a hand mixer, beat the cream cheese until whipped and creamy. Add sugar, chocolate, sour cream, eggs, vanilla and Guinness and beat until creamy. Pour over the crust. Bake for 60 mins,, then turn off the oven and leave the oven door slightly ajar for 60 mins. Remove cheesecake and let cool completely. Refrigerate for at least 6 hours or longer, if you can.
For the Whipped Cream Topping: Combine the cream and sugar on med.-high speed until stiff peaks form. Add the Bailey's and mix on low just until combined. Serve on top of the cheesecake.
I leave you with the traditional Irish Blessing:
"May the road rise to meet you.
May the wind be always at your back.
May the sun shine warm upon your face.
And, the rains fall softly upon your fields."
Love,
Machete Milletti
Wednesday, March 16, 2016
Lamb Chops and Mashed Potatoes with Peas and Herbs
Here is the epitome of Spring in one meal!! LOVE lamb, potatoes (in any form), peas, and, of course, herbs - since I grow all my own on my balcony farm.
(serves 4)
4 large russet potatoes, peeled and cubed
Kosher* salt
4 leg of lamb steaks or shoulder steaks (about 1&1/4" thick), at room temp.
Freshly* ground pepper
2 T. EVOO
2 T. Kerrygold* butter
4 cloves garlic - 2 crushed and 2 grated or pasted
1/2 cup white wine
1/2 cup lamb stock or low sodium* chicken stock
1/2 lemon, juiced (about 2 T.)
1/2 cup mascarpone or crème fraiche
1/4-1/2 cup whole milk or half and half
1/4 cup chives, finely chopped
A small handful mint, finely chopped, plus 4 sprigs for serving
A small handful of flat-leaf* parsley, chopped
2 cups frozen petite peas (LOVE the ones from Trader Joe's - they are very sweet*), cooked in
boiling water for 1 min.
Place the potatoes in a med. pot; cover with water, and bring to a boil over med.-high heat. Season with salt and cook until tender, about 15 mins. Season the lamb with S&P. Heat a cast-iron skillet over med.-high. Add the oil, two turns of the pan. Add the lamb and cook turning once, until browned, 7-8 mins. Reduce the heat to med. and add the butter and crushed garlic. Using a spoon, baste the lamb with the pan juices, about 2 mins. Add the wine and simmer until reduced by half, 3-4 mins. Add a splash of stock and let it bubble up. Add the lemon juice and remove the skillet from the heat. Drain the potatoes and return to the hot pot. Add a splash of the stock, the mascarpone, 1/4 cup milk, herbs, and the grated garlic; season with S&P. Add half of the peas and coarsely mash the potato mixture; season with S&P to taste. Stir in the remaining peas, and the remaining 1/4 cup milk, if too thick. Divide the lamb among the plates; drizzle with the pan juices. Serve with the mashed potatoes. Garnish the plates with mint sprigs.
"Be yourself. Everyone else is taken." ~ Oscar Wilde
Have FUN today. I hear that the SUN is supposed to shine!!!!!
Love,
MM
(serves 4)
4 large russet potatoes, peeled and cubed
Kosher* salt
4 leg of lamb steaks or shoulder steaks (about 1&1/4" thick), at room temp.
Freshly* ground pepper
2 T. EVOO
2 T. Kerrygold* butter
4 cloves garlic - 2 crushed and 2 grated or pasted
1/2 cup white wine
1/2 cup lamb stock or low sodium* chicken stock
1/2 lemon, juiced (about 2 T.)
1/2 cup mascarpone or crème fraiche
1/4-1/2 cup whole milk or half and half
1/4 cup chives, finely chopped
A small handful mint, finely chopped, plus 4 sprigs for serving
A small handful of flat-leaf* parsley, chopped
2 cups frozen petite peas (LOVE the ones from Trader Joe's - they are very sweet*), cooked in
boiling water for 1 min.
Place the potatoes in a med. pot; cover with water, and bring to a boil over med.-high heat. Season with salt and cook until tender, about 15 mins. Season the lamb with S&P. Heat a cast-iron skillet over med.-high. Add the oil, two turns of the pan. Add the lamb and cook turning once, until browned, 7-8 mins. Reduce the heat to med. and add the butter and crushed garlic. Using a spoon, baste the lamb with the pan juices, about 2 mins. Add the wine and simmer until reduced by half, 3-4 mins. Add a splash of stock and let it bubble up. Add the lemon juice and remove the skillet from the heat. Drain the potatoes and return to the hot pot. Add a splash of the stock, the mascarpone, 1/4 cup milk, herbs, and the grated garlic; season with S&P. Add half of the peas and coarsely mash the potato mixture; season with S&P to taste. Stir in the remaining peas, and the remaining 1/4 cup milk, if too thick. Divide the lamb among the plates; drizzle with the pan juices. Serve with the mashed potatoes. Garnish the plates with mint sprigs.
"Be yourself. Everyone else is taken." ~ Oscar Wilde
Have FUN today. I hear that the SUN is supposed to shine!!!!!
Love,
MM
Tuesday, March 15, 2016
Pierogi Lasagna
This is an easy vegetarian stick to "your ribs" kinda meal. I just LOVE Pierogis!!
(serves 6-8)
12 lasagna noodles
6 cups roasted garlic* mashed potatoes
2 sweet onions, thinly sliced
2 cups sharp* cheddar, grated
1/2 cup Kerrygold* butter
Kosher* salt and freshly* ground pepper, to taste
2 scallions, med. chopped, green parts only
Preheat oven to 375 and grease a 9x13" baking dish with butter or non-stick coconut* oil spray. Cook lasagna noodles according to package directions, and set aside. In a large skillet add butter, onion, and S&P. Saute on med. heat until soft, about 10 mins., stirring occasionally. Place 4 lasagna noodles in an even layer on bottom of baking dish. Layer 1/2 of the total mashed potatoes on top of noodles, followed by 1/2 of the sautéed onions, and 1/2 cup of cheese. Repeat with another layer of lasagna noodles, remaining mashed potatoes, sauteed onions, and 1/2 cup of the cheese. Top lasagna with remaining 4 noodles and 1 cup of cheese. Bake for 30 mins. or until hot and bubbly. Garnish with chopped scallions. I would serve this with bright green steamed broccoli*.
Editor's note: the Bacon, Sausage, and Sauerkraut Pie I made yesterday (see blog for recipe), was absolutely DELISH. My peeps and I commented on how good it was with every bite. Kinda funny. Still waggin' my tail!!!!
"Be a reflection of what you'd like to see in others. If you want love, give love. If you want honesty, give honesty. If you want respect, give respect. You get in return what you give."
Have FUN today!!!!!
Love,
Machete Milletti
(serves 6-8)
12 lasagna noodles
6 cups roasted garlic* mashed potatoes
2 sweet onions, thinly sliced
2 cups sharp* cheddar, grated
1/2 cup Kerrygold* butter
Kosher* salt and freshly* ground pepper, to taste
2 scallions, med. chopped, green parts only
Preheat oven to 375 and grease a 9x13" baking dish with butter or non-stick coconut* oil spray. Cook lasagna noodles according to package directions, and set aside. In a large skillet add butter, onion, and S&P. Saute on med. heat until soft, about 10 mins., stirring occasionally. Place 4 lasagna noodles in an even layer on bottom of baking dish. Layer 1/2 of the total mashed potatoes on top of noodles, followed by 1/2 of the sautéed onions, and 1/2 cup of cheese. Repeat with another layer of lasagna noodles, remaining mashed potatoes, sauteed onions, and 1/2 cup of the cheese. Top lasagna with remaining 4 noodles and 1 cup of cheese. Bake for 30 mins. or until hot and bubbly. Garnish with chopped scallions. I would serve this with bright green steamed broccoli*.
Editor's note: the Bacon, Sausage, and Sauerkraut Pie I made yesterday (see blog for recipe), was absolutely DELISH. My peeps and I commented on how good it was with every bite. Kinda funny. Still waggin' my tail!!!!
"Be a reflection of what you'd like to see in others. If you want love, give love. If you want honesty, give honesty. If you want respect, give respect. You get in return what you give."
Have FUN today!!!!!
Love,
Machete Milletti
Monday, March 14, 2016
Bacon, Sausage, and Sauerkraut Pie
"Since this is international Pi Day when number lovers (NOT me!!) the world over celebrate the mathematical constant of 3.14, or the ratio of a circle's circumference to its diameter. It's also a fun excuse to bake a pie." So, I am offering this savory one I saw in the paper yesterday. Editor's note: I have decided to make this today for my peeps and me!! After that storm, I think we deserve it!!
(serves 8)
Dough for one 9" piecrust
6 slices thick uncured* smoked* bacon, cut into 1/2" pieces
1 large sweet* onion, halved and thinly sliced
1 pound refrigerated* (with probiotics) sauerkraut in a glass jar, drained and squeezed dry
1/4 t. caraway seeds
3 large eggs
1&1/3 cups sour cream
1/3 cup whole milk or half and half
1 T. Dijon mustard
2 t. flour
1/2* kosher* salt, or to taste (the recipe calls for 3/4 t.)
Freshly ground pepper, to taste
1&1/2 cups grated Swiss cheese
6 oz. cooked bratwurst or kielbasa, cut into bite-size pieces
On a lightly floured sheet of wax paper, roll dough into a 13" circle. Flip into a 9" deep dish pie plate; peel off paper. Gently tuck pastry into pan without stretching it, fluting the edges. Refrigerate 1 hour. Editor's note: I am going to use a frozen pie crust, and par bake it. Preheat the oven to 375. Position rack in center of oven. Prick bottom of chilled pie shell with a fork 8-10 times. Fit a 16" long piece of foil snugly into shell. Fill with dried beans. Bake 25 mins.. Remove foil and beans. Bake 5-7 mins. or until bottom is dry and pale golden. Put on a wire rack to cool. While pie shell prebakes, heat a large skillet over med. heat. Add bacon; cook 8 mins. or until crisp. Editor's note: I always bake my bacon at 350 on a wire rack over a rimmed baking sheet. Remove bacon to paper-towel-lined plate, reserving 3 T. fat in pan. Add onion to pan; cook 12 mins. or until light golden stirring occasionally. Stir in sauerkraut and caraway; remove from heat. In a large bowl, whisk eggs until blended. Whisk in sour cream, milk or half and half, mustard, flour, S&P. Spread sausage in bottom of prebaked shell. Top with sauerkraut mixture. Pour egg mixture over sauerkraut mixture, smoothing top with a spoon. Crumble bacon over top. Bake 40-45 mins. or until set. Transfer to a wire rack; cool at least 30 mins. before serving.
"I can be as high maintenance as I want because nobody pays my bills but me!"
Have fun cleaning up the mess today to God's Glory!!
Love,
MM
(serves 8)
Dough for one 9" piecrust
6 slices thick uncured* smoked* bacon, cut into 1/2" pieces
1 large sweet* onion, halved and thinly sliced
1 pound refrigerated* (with probiotics) sauerkraut in a glass jar, drained and squeezed dry
1/4 t. caraway seeds
3 large eggs
1&1/3 cups sour cream
1/3 cup whole milk or half and half
1 T. Dijon mustard
2 t. flour
1/2* kosher* salt, or to taste (the recipe calls for 3/4 t.)
Freshly ground pepper, to taste
1&1/2 cups grated Swiss cheese
6 oz. cooked bratwurst or kielbasa, cut into bite-size pieces
On a lightly floured sheet of wax paper, roll dough into a 13" circle. Flip into a 9" deep dish pie plate; peel off paper. Gently tuck pastry into pan without stretching it, fluting the edges. Refrigerate 1 hour. Editor's note: I am going to use a frozen pie crust, and par bake it. Preheat the oven to 375. Position rack in center of oven. Prick bottom of chilled pie shell with a fork 8-10 times. Fit a 16" long piece of foil snugly into shell. Fill with dried beans. Bake 25 mins.. Remove foil and beans. Bake 5-7 mins. or until bottom is dry and pale golden. Put on a wire rack to cool. While pie shell prebakes, heat a large skillet over med. heat. Add bacon; cook 8 mins. or until crisp. Editor's note: I always bake my bacon at 350 on a wire rack over a rimmed baking sheet. Remove bacon to paper-towel-lined plate, reserving 3 T. fat in pan. Add onion to pan; cook 12 mins. or until light golden stirring occasionally. Stir in sauerkraut and caraway; remove from heat. In a large bowl, whisk eggs until blended. Whisk in sour cream, milk or half and half, mustard, flour, S&P. Spread sausage in bottom of prebaked shell. Top with sauerkraut mixture. Pour egg mixture over sauerkraut mixture, smoothing top with a spoon. Crumble bacon over top. Bake 40-45 mins. or until set. Transfer to a wire rack; cool at least 30 mins. before serving.
"I can be as high maintenance as I want because nobody pays my bills but me!"
Have fun cleaning up the mess today to God's Glory!!
Love,
MM
Sunday, March 13, 2016
Chicken Parmesan in Spaghetti Squash Halves
Holy Moly!!! I made this for my friend, Myra Friday night, and while she is normally not very effusive about my culinary creations, she couldn't stop raving about this!! She even blew the NYE horn that is on the window sill for her to blow if it is an unqualified success. And, I am happy to report that there were Many TOOTS!!!!!!!!!!!!!!
(serves 4 - easily cut in half to serve 2)
Basic Ingredients:
2 large spaghetti squash
EVOO, for brushing
1 lb. chicken tenders* (or to make this vegetarian, use Portobello mushrooms cut into strips*)
3 eggs, beaten
1 cup flour
1 cup Panko breadcrumbs
1/4 cup coarse* cornmeal (I buy mine in small quantities from the bulk bins at Fred Myers*)
Spice Mixture:
1 T. kosher salt (it won't taste salty)
1 t. freshly* ground pepper
1 t. smoked paprika
2 t. chili powder
2 t. garlic powder (I used Johnny's Garlic Seasoning*)
1 t. onion powder
For the Squash:
4 cups marinara sauce
8 oz. fresh mozzarella
Freshly* grated Parmesan
Italian seasoning
Veg. oil, for frying
Preheat oven to 375. Puncture squash skin in several places forming a dotted line lengthwise. Microwave for 3-5 mins. to soften. All to cool before cutting in half, following the dotted line. Scoop out the seeds - brush insides of halves with EVOO, season with S&P, and roast face down on a rimmed* baking sheet for 35-40 mins. or until a fork can easily pierce the skin. Mix spices together in a small sealable bag. Add 1 T. of the spices, the flour, cornmeal, and breadcrumbs to a med. sized bowl. Set aside. Store remaining spices. Transfer beaten eggs to a med. bowl. Set aside. Coat each chicken or mushroom strip with the flour mixture, then egg, and then back into the flour mixture. Pour enough veg. oil in to a med.-large skillet so that it is 1/4" deep, and heat over med.-high heat. Fry the strips (in batches, if necessary) until golden brown on both sides, and cooked through. Set aside on paper towels to drain. Once the squash is out of the oven, let cool for about 10 mins. (leave oven on). Flip over and shred the inside of each squash with a fork so that the spaghetti strands are loosened. Be careful not to poke a hole in the skin. In each half, pour 1/2 cup marinara sauce over shredded squash cavity and strands. Top with strips, then 1/2 cup more marinara, and finish with the cheeses and a pinch of Italian seasoning. Return to the oven to bake for 10-15 mins. or until the cheeses have melted. Mangia!!!
"Don't try to do everything - take time to refresh your body and spirit."
And, batten down the hatches, and be safe today. Thar she blows!!!!!!
Love,
MM
(serves 4 - easily cut in half to serve 2)
Basic Ingredients:
2 large spaghetti squash
EVOO, for brushing
1 lb. chicken tenders* (or to make this vegetarian, use Portobello mushrooms cut into strips*)
3 eggs, beaten
1 cup flour
1 cup Panko breadcrumbs
1/4 cup coarse* cornmeal (I buy mine in small quantities from the bulk bins at Fred Myers*)
Spice Mixture:
1 T. kosher salt (it won't taste salty)
1 t. freshly* ground pepper
1 t. smoked paprika
2 t. chili powder
2 t. garlic powder (I used Johnny's Garlic Seasoning*)
1 t. onion powder
For the Squash:
4 cups marinara sauce
8 oz. fresh mozzarella
Freshly* grated Parmesan
Italian seasoning
Veg. oil, for frying
Preheat oven to 375. Puncture squash skin in several places forming a dotted line lengthwise. Microwave for 3-5 mins. to soften. All to cool before cutting in half, following the dotted line. Scoop out the seeds - brush insides of halves with EVOO, season with S&P, and roast face down on a rimmed* baking sheet for 35-40 mins. or until a fork can easily pierce the skin. Mix spices together in a small sealable bag. Add 1 T. of the spices, the flour, cornmeal, and breadcrumbs to a med. sized bowl. Set aside. Store remaining spices. Transfer beaten eggs to a med. bowl. Set aside. Coat each chicken or mushroom strip with the flour mixture, then egg, and then back into the flour mixture. Pour enough veg. oil in to a med.-large skillet so that it is 1/4" deep, and heat over med.-high heat. Fry the strips (in batches, if necessary) until golden brown on both sides, and cooked through. Set aside on paper towels to drain. Once the squash is out of the oven, let cool for about 10 mins. (leave oven on). Flip over and shred the inside of each squash with a fork so that the spaghetti strands are loosened. Be careful not to poke a hole in the skin. In each half, pour 1/2 cup marinara sauce over shredded squash cavity and strands. Top with strips, then 1/2 cup more marinara, and finish with the cheeses and a pinch of Italian seasoning. Return to the oven to bake for 10-15 mins. or until the cheeses have melted. Mangia!!!
"Don't try to do everything - take time to refresh your body and spirit."
And, batten down the hatches, and be safe today. Thar she blows!!!!!!
Love,
MM
Saturday, March 12, 2016
Seaside Tomato Gazpacho with Lobster
There is sunshine in this very tasty soup!! Serve with a warm baguette with soft Kerrygold butter*.
(serves 4)
3 cups low-sodium vegetable juice
1 orange bell pepper
1&1/2 cups diced fennel bulb or celery, plus 1/4 cup fennel frond or celery
leaves, divided
1 cup diced Campari* tomato
1/3 cup finely diced red onion
2 T. red-wine vinegar
2 T. EVOO
1 t. Old Bay Seasoning
1/2 t. freshly ground pepper
1/4 t. kosher* salt
2 cups chopped, cooked lobster from 2 (1&1/4 lb.) live lobster, or the same amt. of chopped,
peeled, cooked shrrmp
1 avocado, chopped
Combine veggie juice, bell pepper, fennel (or celery), tomato, onion, vinegar, oil, Old Bay, S&P in a large bowl. Cover and refrigerate until chilled, at least 2 hours and up to 3 days. Top each serving of gazpacho with 1/2 cup lobster (or shrimp). Garnish with avocado and fennel fronds (or celery leaves).
"A good life is when you assume nothing, do more, need less, smile often, dream big, laugh a lot, and realize how blessed you really are."
Have FUN today!!!!
Love,
Machete Milletti
(serves 4)
3 cups low-sodium vegetable juice
1 orange bell pepper
1&1/2 cups diced fennel bulb or celery, plus 1/4 cup fennel frond or celery
leaves, divided
1 cup diced Campari* tomato
1/3 cup finely diced red onion
2 T. red-wine vinegar
2 T. EVOO
1 t. Old Bay Seasoning
1/2 t. freshly ground pepper
1/4 t. kosher* salt
2 cups chopped, cooked lobster from 2 (1&1/4 lb.) live lobster, or the same amt. of chopped,
peeled, cooked shrrmp
1 avocado, chopped
Combine veggie juice, bell pepper, fennel (or celery), tomato, onion, vinegar, oil, Old Bay, S&P in a large bowl. Cover and refrigerate until chilled, at least 2 hours and up to 3 days. Top each serving of gazpacho with 1/2 cup lobster (or shrimp). Garnish with avocado and fennel fronds (or celery leaves).
"A good life is when you assume nothing, do more, need less, smile often, dream big, laugh a lot, and realize how blessed you really are."
Have FUN today!!!!
Love,
Machete Milletti
Friday, March 11, 2016
Vietnamese Mango and Chicken Pizz'alad
This sweet and spicy pizza/salad combo combines a crisp crust with a crunchy cabbage, mango, and chicken salad that's tossed with fish sauce and lime juice. Make sure to serve it right after you add the salad to keep the crust crisp. This one's a keeper!!
(serves 5)
3 T. freshly squeezed* lime juice
2 T. canola or veg.* oil, divided
1 T. light brown sugar
1 T. fish sauce
1 T. minced garlic
1 cup shredded rotisserie chicken (about 8 oz.)
Whole grain pizza dough
2 cups thinly sliced napa cabbage
2 cups thinly sliced red cabbage
1/2 cup grated carrot
1/4 cup chopped fresh mint
2 scallions, sliced
1/2*-1 fresh Serrano or jalapeno pepper, seeded and pith removed* (wear gloves*), minced
1 mango, chopped
Preheat oven to 425.
Combine the lime juice, 1 T. oil, brown sugar, fish sauce, and garlic in a large bowl. Add chicken, stir to coat, and set aside to marinate while you roll out the pizza dough, and pre-heat the pizza stone. Brush the dough with the remaining oil. Slide the pizza onto the hot stone, and bake until golden and crispy, 8-10 mins. Meanwhile, add napa and red cabbage, carrot, mint, scallions, and pepper to the chicken; toss to combine. When the crust is done, transfer to a large cutting board, and let cool for 5 mins. Mound the salad in the middle, top with mango and serve immediately.
"I rarely cook for myself. The real satisfaction comes when you see the pleasure other people get from your cooking."
Happy Friday, and have FUN today!!!
Love,
MM
(serves 5)
3 T. freshly squeezed* lime juice
2 T. canola or veg.* oil, divided
1 T. light brown sugar
1 T. fish sauce
1 T. minced garlic
1 cup shredded rotisserie chicken (about 8 oz.)
Whole grain pizza dough
2 cups thinly sliced napa cabbage
2 cups thinly sliced red cabbage
1/2 cup grated carrot
1/4 cup chopped fresh mint
2 scallions, sliced
1/2*-1 fresh Serrano or jalapeno pepper, seeded and pith removed* (wear gloves*), minced
1 mango, chopped
Preheat oven to 425.
Combine the lime juice, 1 T. oil, brown sugar, fish sauce, and garlic in a large bowl. Add chicken, stir to coat, and set aside to marinate while you roll out the pizza dough, and pre-heat the pizza stone. Brush the dough with the remaining oil. Slide the pizza onto the hot stone, and bake until golden and crispy, 8-10 mins. Meanwhile, add napa and red cabbage, carrot, mint, scallions, and pepper to the chicken; toss to combine. When the crust is done, transfer to a large cutting board, and let cool for 5 mins. Mound the salad in the middle, top with mango and serve immediately.
"I rarely cook for myself. The real satisfaction comes when you see the pleasure other people get from your cooking."
Happy Friday, and have FUN today!!!
Love,
MM
Thursday, March 10, 2016
Roast Pork, Asparagus, and Cherry Tomato Bowl with Bulgur
Hearty and Hale, tho hummus may seem like an unconventional sauce ingredient, here it is thinned with some hot water to make a rich, creamy drizzle. This is one pretty dish, to boot!!
(serves 4)
2&1/2 cups water plus 2 T., divided
1&1/4 cups bulgur
3/4 t. kosher* salt, divided
1 lb. pork tenderloin, trimmed
1 t. dried marjoram
1/4 t. freshly ground pepper
2 T. canola or veg.* oil, divided
1 bunch asparagus, trimmed and cut into 1" pieces
1 large red onion, chopped
1 cup halved cherry tomatoes
1/2 cup finely chopped fresh flat-leaf* parsley
2 t. lemon zest
2 T. lemon juice
1/4 cup plain hummus
Preheat oven to 400. Bring 2&1/2 cups water to a boil in a med. saucepan. Remove from heat and stir in bulgur and 1/4 t. salt. Cover and let stand until tender, about 20 mins. Meanwhile, sprinkle pork with marjoram, pepper, and 1/4 t. salt. Heat 1 T. oil in a large cast-iron or other ovenproof skillet over med.-high heat. Add the pork; cook, turning several times, until browned on all sides, 4-6 mins. Toss asparagus and onions with the remaining 1 T. oil, and 1/4 t. salt in a med. bowl. When the pork is browned, scatter the asparagus and onion around it. Transfer the pan to the oven and roast until an instant-read thermometer inserted in the center of the pork registers 145, 12-16 mins. About 5 mins. before the pork is done, scatter the tomatoes over the veggies in the pan. Transfer the pork to a clean cutting board and let rest for 5 mins. before slicing. Toss the veggies with the pan juices. Drain any remaining liquid from the bulgur, then stir in parsley, lemon zest, and lemon juice. Combine hummus and 2 T. hot water in a small bowl. Divide the bulgur among 4 bowls, and top with the pork and veggies; drizzle with the hummus sauce.
"Beauty isn't about having a pretty face. It's about having a pretty mind, a kind heart, and most importantly, a beautiful soul."
Don't get blown away by the fierce winds and heavy RAIN today!! Stay safe, and happy!!
Love,
MM
(serves 4)
2&1/2 cups water plus 2 T., divided
1&1/4 cups bulgur
3/4 t. kosher* salt, divided
1 lb. pork tenderloin, trimmed
1 t. dried marjoram
1/4 t. freshly ground pepper
2 T. canola or veg.* oil, divided
1 bunch asparagus, trimmed and cut into 1" pieces
1 large red onion, chopped
1 cup halved cherry tomatoes
1/2 cup finely chopped fresh flat-leaf* parsley
2 t. lemon zest
2 T. lemon juice
1/4 cup plain hummus
Preheat oven to 400. Bring 2&1/2 cups water to a boil in a med. saucepan. Remove from heat and stir in bulgur and 1/4 t. salt. Cover and let stand until tender, about 20 mins. Meanwhile, sprinkle pork with marjoram, pepper, and 1/4 t. salt. Heat 1 T. oil in a large cast-iron or other ovenproof skillet over med.-high heat. Add the pork; cook, turning several times, until browned on all sides, 4-6 mins. Toss asparagus and onions with the remaining 1 T. oil, and 1/4 t. salt in a med. bowl. When the pork is browned, scatter the asparagus and onion around it. Transfer the pan to the oven and roast until an instant-read thermometer inserted in the center of the pork registers 145, 12-16 mins. About 5 mins. before the pork is done, scatter the tomatoes over the veggies in the pan. Transfer the pork to a clean cutting board and let rest for 5 mins. before slicing. Toss the veggies with the pan juices. Drain any remaining liquid from the bulgur, then stir in parsley, lemon zest, and lemon juice. Combine hummus and 2 T. hot water in a small bowl. Divide the bulgur among 4 bowls, and top with the pork and veggies; drizzle with the hummus sauce.
"Beauty isn't about having a pretty face. It's about having a pretty mind, a kind heart, and most importantly, a beautiful soul."
Don't get blown away by the fierce winds and heavy RAIN today!! Stay safe, and happy!!
Love,
MM
Wednesday, March 9, 2016
Homemade Snickers!!
I found this one on pinterest, and here is what the author had to say, "The best part about Homemade Snickers is they are super easy to make. Don't let all those layers scare you. If takes a little bit of patience waiting for them to harden, but seriously SOOOOO worth the wait as they are MOST DELICIOUS."
(no serving size given)
Layer #1
1&1/2 cups milk chocolate chips
1/4 cup peanut butter
Layer #2
1/4 cup unsalted Kerrygold* butter
1 cup granulated sugar
1 (7 oz.) jar marshmallow fluff
1/4 cups peanut butter
1/4 cup evaporated milk
1 t. vanilla extract
1 cup salted peanuts, roughly chopped
Layer #3
1 (14 oz.) bag of caramels
1/4 cup whipping cream
Layer #4
1&1/4 cup milk chocolate chips
1/4 cup peanut butter
Line a 9x13" pan with foil and non-stick cooking spray. Start with ingredients for Layer #1. Melt chocolate chips and peanut butter in a microwaveable bowl on 50% power. Cook for 1 min. then then stir. Cook in 30 sec. increments until melted. Pour chocolate mixture into the pan, and spread out evenly. Place in the fridge for 20 mins. to harden. Gather ingredients for Layer #2, then melt butter in a med. sized pan over med. heat. Add in sugar and milk, stirring until the sugar has dissolved. Bring to a boil and let cook for 5 mins., stirring occasionally. Then add in marshmallow fluff, peanut butter, and vanilla and stir until smooth. Remove pan form heat and fold in peanuts and then spread in the nougat filling on top of the chocolate later. Allow to cool completely. Gather ingredients for Layer #3 in a small saucepan. Cook caramel and whipping cream over low heat for about 10-15 mins. (or until smooth), stirring occasionally. Pour over nougat layer, and allow to cool completely. For layer #4, melt chocolate chops and peanut butter in a microwaveable bowl on 50% power. Cook for 1 mins. and then stir. Cook in 30 seconds increments until melted. Pour chocolate into the pan and spread out evenly. Place pan in fridge for at least 1-2 hours or until ready to serve. Pop the entire square out onto a clean work surface, slowly feel away the foil, then cut into bars.
"Cheerfulness is the atmosphere in which all things thrive. Spread it around."
Have FUN today!!!!
Love,
Machete Milletti
(no serving size given)
Layer #1
1&1/2 cups milk chocolate chips
1/4 cup peanut butter
Layer #2
1/4 cup unsalted Kerrygold* butter
1 cup granulated sugar
1 (7 oz.) jar marshmallow fluff
1/4 cups peanut butter
1/4 cup evaporated milk
1 t. vanilla extract
1 cup salted peanuts, roughly chopped
Layer #3
1 (14 oz.) bag of caramels
1/4 cup whipping cream
Layer #4
1&1/4 cup milk chocolate chips
1/4 cup peanut butter
Line a 9x13" pan with foil and non-stick cooking spray. Start with ingredients for Layer #1. Melt chocolate chips and peanut butter in a microwaveable bowl on 50% power. Cook for 1 min. then then stir. Cook in 30 sec. increments until melted. Pour chocolate mixture into the pan, and spread out evenly. Place in the fridge for 20 mins. to harden. Gather ingredients for Layer #2, then melt butter in a med. sized pan over med. heat. Add in sugar and milk, stirring until the sugar has dissolved. Bring to a boil and let cook for 5 mins., stirring occasionally. Then add in marshmallow fluff, peanut butter, and vanilla and stir until smooth. Remove pan form heat and fold in peanuts and then spread in the nougat filling on top of the chocolate later. Allow to cool completely. Gather ingredients for Layer #3 in a small saucepan. Cook caramel and whipping cream over low heat for about 10-15 mins. (or until smooth), stirring occasionally. Pour over nougat layer, and allow to cool completely. For layer #4, melt chocolate chops and peanut butter in a microwaveable bowl on 50% power. Cook for 1 mins. and then stir. Cook in 30 seconds increments until melted. Pour chocolate into the pan and spread out evenly. Place pan in fridge for at least 1-2 hours or until ready to serve. Pop the entire square out onto a clean work surface, slowly feel away the foil, then cut into bars.
"Cheerfulness is the atmosphere in which all things thrive. Spread it around."
Have FUN today!!!!
Love,
Machete Milletti
Tuesday, March 8, 2016
Open Face Radish Tea Sammies with Creamy Dill Spread
These pretty sandwiches are just the ticket for High Tea or an amuse bouche!
(serves 6 - 2 sammies each)
4 ounces cream cheese with chives* or goat cheese
2 T. chopped fresh dill, plus sprigs for garnish
1 T. capers, rinsed and chopped
1/8 t. freshly ground pepper, plus more for garnish
12 cocktail-size thin slices of pumpernickel or rye (I will use sourdough black rye from Trader
Joe's*)
6-8 medium radishes, thinly sliced
Mash cheese, chopped dill, capers, and pepper in a small bowl until well combined. Spread about 2 t. of the mixture on each piece of bread. Top each with a few radish slices, a sprig of dill, and a generous grinding of pepper.
"When faced with a problem, going to God is a first option, not a last resort."
Have FUN today!!!
Love,
MM
(serves 6 - 2 sammies each)
4 ounces cream cheese with chives* or goat cheese
2 T. chopped fresh dill, plus sprigs for garnish
1 T. capers, rinsed and chopped
1/8 t. freshly ground pepper, plus more for garnish
12 cocktail-size thin slices of pumpernickel or rye (I will use sourdough black rye from Trader
Joe's*)
6-8 medium radishes, thinly sliced
Mash cheese, chopped dill, capers, and pepper in a small bowl until well combined. Spread about 2 t. of the mixture on each piece of bread. Top each with a few radish slices, a sprig of dill, and a generous grinding of pepper.
"When faced with a problem, going to God is a first option, not a last resort."
Have FUN today!!!
Love,
MM
Monday, March 7, 2016
Chicken and Ham Pot Pie Soup with Crust Crackers
I couldn't think of a more perfect "comfort food" offering on a rainy windy day!!
(serves 10-12)
Pie Crust:
2 sticks (8 oz.) cold unsalted Kerrygold* butter, cubed
2&1/2 cups all-purpose flour
1 t. fine sea salt
1/2 cup ice water
Parchment paper
Soup:
6 cups low-sodium chicken broth
2 cups whole milk
2 sticks (8 oz.) unsalted Kerrygold* butter, cut into chunks
2 T. minced garlic (about 3 cloves)
1 cup all-purpose flour
4 t. kosher salt, plus more to taste
1&1/2 t. freshly ground black pepper, or more to taste
1 t. fresh thyme leaves*
1 large russet potato, peeled and cut into 1/2" cubes
1/2 lb. diced organic* carrots (2 cups)
1 cup frozen petite* peas (I love the ones from Trader Joe's*)
1 cup frozen pearl onions
1/4 lb. deli ham, thinly sliced
1 lb. skinless rotisserie chicken meat, cubed (3 cups)
1/2 cup heavy cream
Make the pie crust: You might think the butter is cold, but after you cube it, put it back in the fridge for at least 20 mins. In a food processor, pulse the flour and sea salt until incorporated. Add the cold butter and pulse until just pea size pieces of butter remain, 15-20 pulses. Add the ice water and pulse until a dough just forms, 15-20 pulses. Dust your work surface with some flour. Turn the dough out of the processor bowl, and separate the dough into 2 - 5" discs and wrap in plastic wrap. Freeze one of the discs for another use (it will last for weeks in the freezer if you wrap it nice and tight). Chill the other disc in the fridge for at least 30 mins. (you can keep the dough in the fridge for up to 2 days). Preheat the oven to 375. Place the dough on a piece of parchment paper. Using a floured rolling pin, roll the disc into a 12" round (it doesn't have to be perfect). Prick it all over with a fork. Put the dough, with the parchment, on a baking sheet and bake until golden and crisp, about 30 mins. Break apart into pieces with your hands.*
Make the soup: In a saucepan, bring the broth and milk to a simmer and keep at a simmer. In a big soup pot, heat the butter over med.-high heat until foamy. Add the garlic and cook, stirring, until fragrant, about 1 min. Add the flour, reduce the heat to med., and cook, stirring, until toasty and foaming, 2-3 mins. Whisk in the broth-milk mixture, slowly at first, then add the S&P. Bring to a boil, then reduce the heat and cook until thickened, about 5 mins. Add the potatoes, carrots, peas, pearl onions, thyme, and ham, and simmer until the potatoes are tender, about 20 mins. Stir in the chicken and cream and heat through for 5 additional mins. Season with S&P to taste, and serve with the broken pie crust pieces on the side.
"We are what we repeatedly do. Excellence, therefore, is not an act but a habit."
Have FUN and try to stay dry today!!!
Love,
MM
(serves 10-12)
Pie Crust:
2 sticks (8 oz.) cold unsalted Kerrygold* butter, cubed
2&1/2 cups all-purpose flour
1 t. fine sea salt
1/2 cup ice water
Parchment paper
Soup:
6 cups low-sodium chicken broth
2 cups whole milk
2 sticks (8 oz.) unsalted Kerrygold* butter, cut into chunks
2 T. minced garlic (about 3 cloves)
1 cup all-purpose flour
4 t. kosher salt, plus more to taste
1&1/2 t. freshly ground black pepper, or more to taste
1 t. fresh thyme leaves*
1 large russet potato, peeled and cut into 1/2" cubes
1/2 lb. diced organic* carrots (2 cups)
1 cup frozen petite* peas (I love the ones from Trader Joe's*)
1 cup frozen pearl onions
1/4 lb. deli ham, thinly sliced
1 lb. skinless rotisserie chicken meat, cubed (3 cups)
1/2 cup heavy cream
Make the pie crust: You might think the butter is cold, but after you cube it, put it back in the fridge for at least 20 mins. In a food processor, pulse the flour and sea salt until incorporated. Add the cold butter and pulse until just pea size pieces of butter remain, 15-20 pulses. Add the ice water and pulse until a dough just forms, 15-20 pulses. Dust your work surface with some flour. Turn the dough out of the processor bowl, and separate the dough into 2 - 5" discs and wrap in plastic wrap. Freeze one of the discs for another use (it will last for weeks in the freezer if you wrap it nice and tight). Chill the other disc in the fridge for at least 30 mins. (you can keep the dough in the fridge for up to 2 days). Preheat the oven to 375. Place the dough on a piece of parchment paper. Using a floured rolling pin, roll the disc into a 12" round (it doesn't have to be perfect). Prick it all over with a fork. Put the dough, with the parchment, on a baking sheet and bake until golden and crisp, about 30 mins. Break apart into pieces with your hands.*
Make the soup: In a saucepan, bring the broth and milk to a simmer and keep at a simmer. In a big soup pot, heat the butter over med.-high heat until foamy. Add the garlic and cook, stirring, until fragrant, about 1 min. Add the flour, reduce the heat to med., and cook, stirring, until toasty and foaming, 2-3 mins. Whisk in the broth-milk mixture, slowly at first, then add the S&P. Bring to a boil, then reduce the heat and cook until thickened, about 5 mins. Add the potatoes, carrots, peas, pearl onions, thyme, and ham, and simmer until the potatoes are tender, about 20 mins. Stir in the chicken and cream and heat through for 5 additional mins. Season with S&P to taste, and serve with the broken pie crust pieces on the side.
"We are what we repeatedly do. Excellence, therefore, is not an act but a habit."
Have FUN and try to stay dry today!!!
Love,
MM
Sunday, March 6, 2016
Dutch Baby Pancake
"This puffs up ever-so-perfectly, and one bite will change your life!!" ~ claims Chrissy Teigen, author of my newest and now beloved cookbook, Cravings.
(serves 4)
1 cup all-purpose flour
4 large eggs
1 cup whole milk, at room temp.
1/2 t. kosher salt
4 T. Kerrygold* butter, melted, plus more - softened for serving
Pancake syrup (Chrissy strongly suggests Mrs. Butterworth's)
Powdered sugar, for dusting
Lemon zest*, for garnish
Preheat the oven to 475. In a blender, combine the flour, eggs, milk, salt, and 2 T. of the melted butter, and blend until smooth with no lumps, 20-30 seconds. In a 10" cast-iron skillet, heat the remaining 2 T. melted butter over high heat until foamy. Add the batter and immediately put the skillet in the oven. Bake until the outside of the pancake is puffed and a deep golden color (it will puff up in a bit of a crazy, disorganized way, so don't worry), 17-18 mins. Remove from oven, slather with softened butter, and cut into quarters. Pour syrup over the pancake slices, dust with powdered sugar, and sprinkle with lemon zest, if desired. I would serve thick cut uncured smoked bacon with this*.
"Music washes from the soul the dust of everyday life."
Love,
MM
(serves 4)
1 cup all-purpose flour
4 large eggs
1 cup whole milk, at room temp.
1/2 t. kosher salt
4 T. Kerrygold* butter, melted, plus more - softened for serving
Pancake syrup (Chrissy strongly suggests Mrs. Butterworth's)
Powdered sugar, for dusting
Lemon zest*, for garnish
Preheat the oven to 475. In a blender, combine the flour, eggs, milk, salt, and 2 T. of the melted butter, and blend until smooth with no lumps, 20-30 seconds. In a 10" cast-iron skillet, heat the remaining 2 T. melted butter over high heat until foamy. Add the batter and immediately put the skillet in the oven. Bake until the outside of the pancake is puffed and a deep golden color (it will puff up in a bit of a crazy, disorganized way, so don't worry), 17-18 mins. Remove from oven, slather with softened butter, and cut into quarters. Pour syrup over the pancake slices, dust with powdered sugar, and sprinkle with lemon zest, if desired. I would serve thick cut uncured smoked bacon with this*.
"Music washes from the soul the dust of everyday life."
Love,
MM
Saturday, March 5, 2016
Lemon Tuna Salad
You make the mayo. yourself in this light and lovely one!
(serves 2)
Lemon Mayo.:
2 large organic egg yolks
Zest of 1 lemon plus 2 T. freshly squeezed* lemon juice
2 t. Dijon mustard
1 cup grapeseed oil
Kosher* salt
Tuna Salad:
1 can sustainable tuna in water, drained
2 small ribs of celery from the heart with leafy tops, finely chopped
1 large shallot, finely chopped
3 T. fresh* tarragon, chopped
Juice of l lemon
1/3 cup Lemon Mayo.
Freshly* ground pepper
Toasted baguette, cut lengthwise
Shaved radishes
Chopped cornichons
For the mayo.: Place egg yolks in a mixing bowl with the lemon zest, juice, and mustard. While whisking, slowly stream in the grapeseed oil until emulsified.
For the salad: In another bowl, flake tuna and combine with celery, shallots, lemon juice, 1/3 cup of the lemon mayo., and pepper (store remaining mayo. in the fridge or use for chicken or fish with lemon-Parm. crust). Fill the baguette with lettuce and tuna salad. Top with radishes and cornichons.
"You never regret being kind."
Have FUN today!!!
Love,
Machete Milletti
(serves 2)
Lemon Mayo.:
2 large organic egg yolks
Zest of 1 lemon plus 2 T. freshly squeezed* lemon juice
2 t. Dijon mustard
1 cup grapeseed oil
Kosher* salt
Tuna Salad:
1 can sustainable tuna in water, drained
2 small ribs of celery from the heart with leafy tops, finely chopped
1 large shallot, finely chopped
3 T. fresh* tarragon, chopped
Juice of l lemon
1/3 cup Lemon Mayo.
Freshly* ground pepper
Toasted baguette, cut lengthwise
Shaved radishes
Chopped cornichons
For the mayo.: Place egg yolks in a mixing bowl with the lemon zest, juice, and mustard. While whisking, slowly stream in the grapeseed oil until emulsified.
For the salad: In another bowl, flake tuna and combine with celery, shallots, lemon juice, 1/3 cup of the lemon mayo., and pepper (store remaining mayo. in the fridge or use for chicken or fish with lemon-Parm. crust). Fill the baguette with lettuce and tuna salad. Top with radishes and cornichons.
"You never regret being kind."
Have FUN today!!!
Love,
Machete Milletti
Friday, March 4, 2016
Fennel and Grapefruit Rubbed Snapper
Two tips and tricks on this delightful offering: "Cutting slits in the fish allows seasoning to penetrate, and draping the fish fillets over the side of a baking dish pulls the skin taut so it's easier to cut through."
(serves 4)
3 fennel bulbs, cut into 3/4" wedges
1/4 cup plus 1&1/2 T. EVOO
1&1/2 t. chopped lemon* thyme (if you don't have this growing in your garden, use regular thyme)
1/8*-1/4 t. crushed red pepper flakes
Kosher salt, and freshly* ground black pepper
2 12 oz. red snapper fillets
2 t. crushed fennel seeds
1/2 t. finely grated grapefruit zest
1 ruby red* grapefruit, peeled and cut into sections
Preheat the oven to 400. On a rimmed baking sheet, toss the fennel, 1/4 cup of the oil, the thyme, and crushed red pepper flakes. Season with S&P. Roast for about 20 mins., until just tender. Gently curl each snapper fillet over the edge of a ceramic baking dish, skin side up. Make 5-6 slashes in the fish. In a bowl, whisk the remaining oil, the fennel seeds, and zest and rub all over the fillets and in the slashes; season with S&P. Arrange the snapper skin side up on the fennel. Roast for about 8 mins., until the fish is just cooked through. Serve the fish and fennel with the grapefruit sections.
"Discipline is just choosing between what you want NOW, and what you want MOST."
Happy Friday!!!
Love,
MM
(serves 4)
3 fennel bulbs, cut into 3/4" wedges
1/4 cup plus 1&1/2 T. EVOO
1&1/2 t. chopped lemon* thyme (if you don't have this growing in your garden, use regular thyme)
1/8*-1/4 t. crushed red pepper flakes
Kosher salt, and freshly* ground black pepper
2 12 oz. red snapper fillets
2 t. crushed fennel seeds
1/2 t. finely grated grapefruit zest
1 ruby red* grapefruit, peeled and cut into sections
Preheat the oven to 400. On a rimmed baking sheet, toss the fennel, 1/4 cup of the oil, the thyme, and crushed red pepper flakes. Season with S&P. Roast for about 20 mins., until just tender. Gently curl each snapper fillet over the edge of a ceramic baking dish, skin side up. Make 5-6 slashes in the fish. In a bowl, whisk the remaining oil, the fennel seeds, and zest and rub all over the fillets and in the slashes; season with S&P. Arrange the snapper skin side up on the fennel. Roast for about 8 mins., until the fish is just cooked through. Serve the fish and fennel with the grapefruit sections.
"Discipline is just choosing between what you want NOW, and what you want MOST."
Happy Friday!!!
Love,
MM
Thursday, March 3, 2016
Coriander and Almond Crusted Chicken Leg Quarters
This comes from Seamus Mullen of Tertulia and E! Colmado in New York City. Thank You, Seamus!!
(serves 4)
1/2 cup whole blanched almonds
2&1/2 T. coriander seeds
2 t. white peppercorns
2 t. yellow mustard seeds
2&1/4 t. sea salt
1&1/4 t. finely grated lemon zest
4 whole chicken leg quarters (2&1/2 lbs.)
1/4 cup EVOO, plus more for brushing
Lemon crowns* for serving
Preheat the oven to 400. In a spice grinder, pulse the almonds until finely ground. Transfer to a large bowl. in the spice grinder, grind the coriander, peppercorns, and mustard seeds until coarsely ground.
Add to the large bowl along with the lemon zest and salt; mix well. Brush the chicken with olive oil, then dredge in the almond mixture on a shallow bowl or rimmed plate. Press to adhere. In a large cast-iron skillet, heat the 1/4 cup oil over moderate heat. When the oil is hot, add the chicken, skin side down, and cook until lightly browned, 8-10 mins. Flip and cook until very lightly browned on the bottom, about 5 mins. Transfer the skillet to the oven and roast the chicken until an instant-read thermometer inserted in the thickest part of each thigh registers 165, 15-20 mins. Remove from oven and pan, and let rest 5 mins. Serve with lemon crowns. You can make the almond coating mixture ahead of time, and store in an airtight container for up to 1 week.
"It's all about falling in love with yourself and sharing that love with someone who appreciates you, rather than looking for love to compensate for a self love deficit." ~ Eartha Kitt
Have FUN today!!!!!!!!!!!!!!!!!!
Love,
MM
(serves 4)
1/2 cup whole blanched almonds
2&1/2 T. coriander seeds
2 t. white peppercorns
2 t. yellow mustard seeds
2&1/4 t. sea salt
1&1/4 t. finely grated lemon zest
4 whole chicken leg quarters (2&1/2 lbs.)
1/4 cup EVOO, plus more for brushing
Lemon crowns* for serving
Preheat the oven to 400. In a spice grinder, pulse the almonds until finely ground. Transfer to a large bowl. in the spice grinder, grind the coriander, peppercorns, and mustard seeds until coarsely ground.
Add to the large bowl along with the lemon zest and salt; mix well. Brush the chicken with olive oil, then dredge in the almond mixture on a shallow bowl or rimmed plate. Press to adhere. In a large cast-iron skillet, heat the 1/4 cup oil over moderate heat. When the oil is hot, add the chicken, skin side down, and cook until lightly browned, 8-10 mins. Flip and cook until very lightly browned on the bottom, about 5 mins. Transfer the skillet to the oven and roast the chicken until an instant-read thermometer inserted in the thickest part of each thigh registers 165, 15-20 mins. Remove from oven and pan, and let rest 5 mins. Serve with lemon crowns. You can make the almond coating mixture ahead of time, and store in an airtight container for up to 1 week.
"It's all about falling in love with yourself and sharing that love with someone who appreciates you, rather than looking for love to compensate for a self love deficit." ~ Eartha Kitt
Have FUN today!!!!!!!!!!!!!!!!!!
Love,
MM
Wednesday, March 2, 2016
Spinach Calzones with Pesto and Italian Cheese Blend
Here's a yumola quick and easy one for ya:
(serves 4)
1 (6 oz.) package fresh baby spinach, stems removed* - about 8 cups
2 T. pesto sauce
1 cup ricotta cheese
1 cup shredded Italian cheese blend, about 4 oz.
1/2 t. freshly* ground pepper
Flour for dusting work surface
1 tube (13.8 oz.) refrigerated pizza crust
1 egg, lightly beaten
Coconut* oil cooking spray
Warm marinara sauce for serving (optional)
Preheat oven to 425. Coat a large baking sheet with cooking spray. In a covered microwave-safe bowl, microwave spinach on high in 30 sec. intervals until just wilted. Stir in pesto. In a separate bowl, combine ricotta, cheese blend, and 1/2 t. pepper. On a lightly floured surface, unroll pizza dough. Cut into 4 pieces. Roll each piece into 7"x4&1/2" ovals. Dividing evenly, alternately dollop spinach and cheese mixtures over half of each dough oval to within 1" of the edges. Fold other half of each dough oval over the filling; using the tines of a fork, press edges to seal.Transfer to baking sheet; brush tops with egg. Bake 15-20 mins. or until golden. If desired, serve with heated marinara sauce.
"Simplicity is the keynote of all true elegance." ~ Coco Chanel
Have FUN today!!!!!
Love,
MM
(serves 4)
1 (6 oz.) package fresh baby spinach, stems removed* - about 8 cups
2 T. pesto sauce
1 cup ricotta cheese
1 cup shredded Italian cheese blend, about 4 oz.
1/2 t. freshly* ground pepper
Flour for dusting work surface
1 tube (13.8 oz.) refrigerated pizza crust
1 egg, lightly beaten
Coconut* oil cooking spray
Warm marinara sauce for serving (optional)
Preheat oven to 425. Coat a large baking sheet with cooking spray. In a covered microwave-safe bowl, microwave spinach on high in 30 sec. intervals until just wilted. Stir in pesto. In a separate bowl, combine ricotta, cheese blend, and 1/2 t. pepper. On a lightly floured surface, unroll pizza dough. Cut into 4 pieces. Roll each piece into 7"x4&1/2" ovals. Dividing evenly, alternately dollop spinach and cheese mixtures over half of each dough oval to within 1" of the edges. Fold other half of each dough oval over the filling; using the tines of a fork, press edges to seal.Transfer to baking sheet; brush tops with egg. Bake 15-20 mins. or until golden. If desired, serve with heated marinara sauce.
"Simplicity is the keynote of all true elegance." ~ Coco Chanel
Have FUN today!!!!!
Love,
MM
Tuesday, March 1, 2016
Beef Fried Rice
Not only is this delish, but it can help flatten your belly faster thanks to the fat-burning beef, and the sugar-stabilizing brown rice!! Editor's note: make sure you have all the ingredients close at hand when you begin cooking as this goes fast!!
(serves 4)
1 cup uncooked instant brown rice
2 boneless beef rib-eye steaks, cut 3/4" thick, about 8 oz. each
2 T. Ponzu Citrus Sauce* or soy sauce
1 t. instant coffee powder
6 t. veg.* oil
1/2 cup sweet* onions, chopped
1/2 cup thinly sliced crimini* mushrooms
2 eggs, beaten
1/2 cup thinly sliced scallions
Follow package directions to prepare rice. Cut beef crosswise into 1x1/8" strips. Mix soy sauce and coffee powder together until coffee dissolves. In a large nonstick skillet, heat 2 t. oil over med.-high heat until hot. Add sweet onions and mushrooms; stir-fry 1-2 mins. Add eggs,; cook, stirring occasionally, 1 min. Stir in rice and soy sauce mix; stir-fry 1-2 mins. until heated. Remove from skillet; keep warm. In the same skillet, heat 2 t. oil over med.-high heat until hot. Add half of the beef; stir-fry until desired doneness, 1-2 mins. Remove from skillet. Repeat with remaining 2 t. oil and beef. Return cooked beef and rice mixture to skillet; cook, stirring constantly, until heated through, about 1 min. Sprinkle with scallions and serve.
"The best feeling comes when you finally realize that you're perfectly happy without the people you though you needed the most."
Have FUN today!!!
Love,
MM
(serves 4)
1 cup uncooked instant brown rice
2 boneless beef rib-eye steaks, cut 3/4" thick, about 8 oz. each
2 T. Ponzu Citrus Sauce* or soy sauce
1 t. instant coffee powder
6 t. veg.* oil
1/2 cup sweet* onions, chopped
1/2 cup thinly sliced crimini* mushrooms
2 eggs, beaten
1/2 cup thinly sliced scallions
Follow package directions to prepare rice. Cut beef crosswise into 1x1/8" strips. Mix soy sauce and coffee powder together until coffee dissolves. In a large nonstick skillet, heat 2 t. oil over med.-high heat until hot. Add sweet onions and mushrooms; stir-fry 1-2 mins. Add eggs,; cook, stirring occasionally, 1 min. Stir in rice and soy sauce mix; stir-fry 1-2 mins. until heated. Remove from skillet; keep warm. In the same skillet, heat 2 t. oil over med.-high heat until hot. Add half of the beef; stir-fry until desired doneness, 1-2 mins. Remove from skillet. Repeat with remaining 2 t. oil and beef. Return cooked beef and rice mixture to skillet; cook, stirring constantly, until heated through, about 1 min. Sprinkle with scallions and serve.
"The best feeling comes when you finally realize that you're perfectly happy without the people you though you needed the most."
Have FUN today!!!
Love,
MM
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