This is an elegant presentation sliced on salad greens. Perfect for al fresco dining tonight with a warm loaf of garlic bread!!
(serves 4)
1 clove garlic, minced
6 fresh sage leaves, roughly chopped
4 chicken cutlets (skin removed*), about 1&1/4 lbs.
Kosher salt
Freshly ground pepper
8-12 thin slices prosciutto
3 T. EVOO
Juice of one lemon
1 t. Dijon mustard
10 cups mixed baby lettuce (about 5 oz.)
1 cup cherry toms, quartered
3/4 cup low-sodium chicken broth
1 t. unsalted Kerrygold* butter
Sprinkle the garlic and sage on the chicken cutlets; season with S&P. Wrap 2 or 3 slices of prosciutto around each cutlet. Secure with a toothpick*. Heat a large nonstick skillet over med. heat; add 1 T. olive oil. Working in batches, if necessary, add the chicken and cook, flipping once, until the prosciutto is golden brown and slightly crisp, 6-8 mins. Transfer to a plate and keep warm*. Meanwhile, whisk half of the lemon juice, the mustard, a pinch of salt and a few grinds of pepper in a large bowl. Gradually whisk in the remaining 2 t. olive oil until smooth. Add the lettuce and tomatoes; toss to coat. Add the chicken broth and the remaining lemon juice to the skillet; cook over med. heat until slightly reduced, 1-2 mins. Add the butter and cook, stirring with a rubber spatula, until the butter melts and the sauce thickens, 1-2 mins. Slice the chicken and serve over the salad. Drizzle with the pan sauce.
"Every single thing that has happened in your life is preparing you for a moment that is yet to come."
Have FUN today!!
Love,
MM
Saturday, April 30, 2016
Friday, April 29, 2016
Garlic Fries with Lemon Mayonnaise
Better than at the ball park or race track!!
(no serving size)
1&1/2 lbs. frozen crinkle-cut fries
2 T. Kerrygold* butter, melted
3 T. flat-leaf* parsley, chopped
1 garlic clove, minced
Kosher salt
Freshly* ground pepper
1/2 cup mayo.
1 lemon, juiced
Smoked* paprika
Bake the fries as the label directs. Toss with butter, parsley, and garlic. Season with S&P. For dipping, mix together the mayo. and lemon juice; sprinkle with paprika.
"It is not up to you what you learn. It is merely up to you whether you learn through joy or through pain."
Happy Friday, Friends!!
Have FUN today.
Love,
Machete Milletti
(no serving size)
1&1/2 lbs. frozen crinkle-cut fries
2 T. Kerrygold* butter, melted
3 T. flat-leaf* parsley, chopped
1 garlic clove, minced
Kosher salt
Freshly* ground pepper
1/2 cup mayo.
1 lemon, juiced
Smoked* paprika
Bake the fries as the label directs. Toss with butter, parsley, and garlic. Season with S&P. For dipping, mix together the mayo. and lemon juice; sprinkle with paprika.
"It is not up to you what you learn. It is merely up to you whether you learn through joy or through pain."
Happy Friday, Friends!!
Have FUN today.
Love,
Machete Milletti
Thursday, April 28, 2016
Citrus-Cured Salmon
Why buy it any more, this is easy peasy and fresh!
(makes 4 servings)
5 oz. Kosher salt
2/3 cup Sugar in the Raw*
1/3 cup (packed) light brown sugar
1 t. black peppercorns
1 t. coriander seeds
1 t. fennel seeds
1/4*-1/2 t. crushed red pepper flakes
1 one lb. skin-on boneless salmon fillet, preferably wild king
1/2 t. finely grated lemon zest
1/2 t. finely grated lime zest
1/2 t. finely grated orange zest
Combine the first 7 ingredients in a med. bowl. Spread half of the curing mixture in the center of a foil-lined rimmed baking sheet, about the same size as the fish. Place the fillet, skin side down, on top. Scatter with the next 3 ingredients all over the top; cover with the rest of the curing mixture. Bring foil up and over the salmon; crimp to tightly close. Top with another baking sheet and with down with several large cans or a heavy pot. Chill, unwrapping and turning fish halfway through, 24 hours. Rinse fish and pat dry; place, skin side down, on a cutting board. Using your longest, sharpest knife and wiping down blade with a moist towel between slices, cut on a diagonal 1/8-1/4" thick, leaving skin behind. Salmon can be cured 3 days ahead. Cover and keep in fridge.
"Love is what we are born with. Fear is what we have learned here. The spiritual journey is the unlearning of fear and the acceptance of love back into our hearts.
Have FUN today!!!
Love,
MM
(makes 4 servings)
5 oz. Kosher salt
2/3 cup Sugar in the Raw*
1/3 cup (packed) light brown sugar
1 t. black peppercorns
1 t. coriander seeds
1 t. fennel seeds
1/4*-1/2 t. crushed red pepper flakes
1 one lb. skin-on boneless salmon fillet, preferably wild king
1/2 t. finely grated lemon zest
1/2 t. finely grated lime zest
1/2 t. finely grated orange zest
Combine the first 7 ingredients in a med. bowl. Spread half of the curing mixture in the center of a foil-lined rimmed baking sheet, about the same size as the fish. Place the fillet, skin side down, on top. Scatter with the next 3 ingredients all over the top; cover with the rest of the curing mixture. Bring foil up and over the salmon; crimp to tightly close. Top with another baking sheet and with down with several large cans or a heavy pot. Chill, unwrapping and turning fish halfway through, 24 hours. Rinse fish and pat dry; place, skin side down, on a cutting board. Using your longest, sharpest knife and wiping down blade with a moist towel between slices, cut on a diagonal 1/8-1/4" thick, leaving skin behind. Salmon can be cured 3 days ahead. Cover and keep in fridge.
"Love is what we are born with. Fear is what we have learned here. The spiritual journey is the unlearning of fear and the acceptance of love back into our hearts.
Have FUN today!!!
Love,
MM
Wednesday, April 27, 2016
Shrimp Toasts with Sesame Seeds and Scallions
These dim sum - style Shrimp Toasts make a surprisingly simple and utterly additive at home snack, and with this method, you don't even need a deep fryer to pull them off!!
(makes 4 servings)
10 oz. shrimp, peeled and deveined
2 t. hot chile paste (such as sambal oelek)
2 t. fish sauce
2 t. finely grated lemongrass
1 t. finely grated fresh peeled ginger
Kosher* salt
2 scallions, white and green separated
1/4 cup white sesame seeds
4 1/4" thick slices white bread, crusts removed
Veg. oil
Pulse shrimp, chili paste, fish sauce, lemongrass, and ginger in a food processor until smooth. Season with salt, and pulse again to combine. Transfer mixture to a med. bowl. Thinly slice both colors of scallions. Stir scallion whites into shrimp mixture. Place the sesame seeds on a plate. Spread shrimp mixture over the bread extending all the way to the edges. Press bread, shrimp side down, into sesame seeds to coat evenly. Pour veg. oil into a large skillet to come 1/4" up sides (about 1 cup), and heat over med.-high until a small pinch of shrimp mixture sizzles when added to pan. Working in 2 batches, fry toasts, shrimp side down, until golden and crisp, about 2 mins.; turn and cook until other sides are golden and crisp, about 1 min. Transfer to a paper towel-lined wire rack to drain. Cut each toast diagonally into quarters and top with scallion greens.
"The voice of God will never contradict the Word of God."
Love,
MM
(makes 4 servings)
10 oz. shrimp, peeled and deveined
2 t. hot chile paste (such as sambal oelek)
2 t. fish sauce
2 t. finely grated lemongrass
1 t. finely grated fresh peeled ginger
Kosher* salt
2 scallions, white and green separated
1/4 cup white sesame seeds
4 1/4" thick slices white bread, crusts removed
Veg. oil
Pulse shrimp, chili paste, fish sauce, lemongrass, and ginger in a food processor until smooth. Season with salt, and pulse again to combine. Transfer mixture to a med. bowl. Thinly slice both colors of scallions. Stir scallion whites into shrimp mixture. Place the sesame seeds on a plate. Spread shrimp mixture over the bread extending all the way to the edges. Press bread, shrimp side down, into sesame seeds to coat evenly. Pour veg. oil into a large skillet to come 1/4" up sides (about 1 cup), and heat over med.-high until a small pinch of shrimp mixture sizzles when added to pan. Working in 2 batches, fry toasts, shrimp side down, until golden and crisp, about 2 mins.; turn and cook until other sides are golden and crisp, about 1 min. Transfer to a paper towel-lined wire rack to drain. Cut each toast diagonally into quarters and top with scallion greens.
"The voice of God will never contradict the Word of God."
Love,
MM
Strip Steak with Lemony Yogurt and Radishes with a Infused Aromatics Butter Sauce
What's better than butter on a juicy steak? Well, butter that has been infused with aromatics. Adding a few lightly crushed cardamom seeds to the pan gives the butter a delicate, unexpected layer of flavor!
(serves 4)
2 1" thick boneless New York strip steaks (about 10 oz. each)
2 T. EVOO, plus more for drizzling
Kosher salt
3 T. unsalted Kerrygold* butter
4 sprigs lemon* thyme
2 garlic cloves, crushed
6 cardamom pods, lightly crushed
1&1/4 t. finely grated lemon zest
1 t. plus 11 T. fresh lemon juice
1&1/2 cups plain whole-milk Greek yogurt
8 oz. radishes, some cut into wedges and some sliced
1 cup (packed) flat-leaf* parsley, stems removed*
Crushed red pepper flakes (optional), and flaky sea salt such as Malden* for serving
Let steaks sit at room temp. 20 mins. before cooking (this will help them cook more evenly). Heat a dry large skillet over med.-high. Rub steaks with 2 T. oil, season generously with kosher salt. Cook, turning several times, until lightly charred, 6-8 mins. Pour off excess oil from the skillet. Add butter, thyme, garlic, and cardamom, and cooked steaks, tilting skillet and basting steaks with foaming butter, until med. rare, about 3 mins. Transfer steaks to a cutting board and let rest 10 mins. before slicing. Reserve pan drippings.
Meanwhile, mix lemon zest and 1 t. lemon juice into yogurt in a small bowl; season generously with kosher salt. Just before serving, toss radishes, parsley, and remaining 1 T. lemon juice in a med. bowl. Season with kosher salt, drizzle with oil, and toss again to coat. Coat plates with seasoned yogurt and top with steak and radishes. Drizzle with pan drippings ands sprinkle with red pepper flakes and sea salt.
"You don't inspire others by being perfect. You inspire them by how you deal with your imperfections."
Have FUN today!!!
Love,
MM
(serves 4)
2 1" thick boneless New York strip steaks (about 10 oz. each)
2 T. EVOO, plus more for drizzling
Kosher salt
3 T. unsalted Kerrygold* butter
4 sprigs lemon* thyme
2 garlic cloves, crushed
6 cardamom pods, lightly crushed
1&1/4 t. finely grated lemon zest
1 t. plus 11 T. fresh lemon juice
1&1/2 cups plain whole-milk Greek yogurt
8 oz. radishes, some cut into wedges and some sliced
1 cup (packed) flat-leaf* parsley, stems removed*
Crushed red pepper flakes (optional), and flaky sea salt such as Malden* for serving
Let steaks sit at room temp. 20 mins. before cooking (this will help them cook more evenly). Heat a dry large skillet over med.-high. Rub steaks with 2 T. oil, season generously with kosher salt. Cook, turning several times, until lightly charred, 6-8 mins. Pour off excess oil from the skillet. Add butter, thyme, garlic, and cardamom, and cooked steaks, tilting skillet and basting steaks with foaming butter, until med. rare, about 3 mins. Transfer steaks to a cutting board and let rest 10 mins. before slicing. Reserve pan drippings.
Meanwhile, mix lemon zest and 1 t. lemon juice into yogurt in a small bowl; season generously with kosher salt. Just before serving, toss radishes, parsley, and remaining 1 T. lemon juice in a med. bowl. Season with kosher salt, drizzle with oil, and toss again to coat. Coat plates with seasoned yogurt and top with steak and radishes. Drizzle with pan drippings ands sprinkle with red pepper flakes and sea salt.
"You don't inspire others by being perfect. You inspire them by how you deal with your imperfections."
Have FUN today!!!
Love,
MM
Tuesday, April 26, 2016
"Fatburner" Cabbage Soup
Since I ate like a queen (tons of fresh fish) on my Cocoa Beach vaca., I thought I would make this in my crock pot today = Slenderizatiooon!!
(no serving size, but the recipe says it makes enough for about 3 days - eating it at lunch and dinner)
1/2-2/3* cup green cabbage, chopped
1 cup celery, diced
1 cup sweet* onion, diced
1 cup organic* carrots, diced
1 red* bell pepper, diced (the recipe calls for a green pepper - which I don't like)
2-3 cloves minced garlic
4 cups low sodium* chicken broth
14 oz. can fire-roasted* diced tomatoes with basil, oregano, and garlic
1 t. basil
1 t. oregano
1/4*-1/2 t. red pepper flakes
1 bay leaf*
A few grinds of pepper
1/2 t. kosher* salt (optional)
Put all ingredients in your crock pot, and cook on low for 6-8 hours or until veggies are tender. Adjust seasoning if desired. This keeps well in the fridge for 3 days.
"Welcome problems as prospective-lifters"
To our Good Health, my Friends!! Have FUN today.
Love,
MM
.
(no serving size, but the recipe says it makes enough for about 3 days - eating it at lunch and dinner)
1/2-2/3* cup green cabbage, chopped
1 cup celery, diced
1 cup sweet* onion, diced
1 cup organic* carrots, diced
1 red* bell pepper, diced (the recipe calls for a green pepper - which I don't like)
2-3 cloves minced garlic
4 cups low sodium* chicken broth
14 oz. can fire-roasted* diced tomatoes with basil, oregano, and garlic
1 t. basil
1 t. oregano
1/4*-1/2 t. red pepper flakes
1 bay leaf*
A few grinds of pepper
1/2 t. kosher* salt (optional)
Put all ingredients in your crock pot, and cook on low for 6-8 hours or until veggies are tender. Adjust seasoning if desired. This keeps well in the fridge for 3 days.
"Welcome problems as prospective-lifters"
To our Good Health, my Friends!! Have FUN today.
Love,
MM
.
Sunday, April 24, 2016
Chilled Vichyssoise
On the 100th anniversary of this restorative soup, it seemed appropriate to share this recipe with you that I saw in the Florida Today paper this morning!!
(no serving size)
5 leeks, washed and cut into thin slices
3 T. unsalted Kerrygold* butter
3 cups peeled and diced red* potatoes
1 qt. low-sodium* chicken broth
1/2 t. kosher salt
1&1/2 cups heavy cream
Chopped fresh* chives, for garnish
Saute the leeks in butter for 5 mins. Add potatoes, chicken broth, and salt. Bring to a boil, then cut back to a simmer and cook until the veggies are soft, about 30 mins. Let the mixture cool, then put it in a food processor or blender* and blend until completely smooth. Add the heavy cream and thoroughly blend. Put the soup in the refrigerator for about 2 hours, until well chilled. Serve in chipped cups and garnish with sprinkles of chopped chives. Accompany with warm garlic bread*.
"Standing in the rubble of our shattered dreams, we can still find confidence in God's indestructible character, sovereignty, and promises.
Lots of Love,
Machete Milletti
(no serving size)
5 leeks, washed and cut into thin slices
3 T. unsalted Kerrygold* butter
3 cups peeled and diced red* potatoes
1 qt. low-sodium* chicken broth
1/2 t. kosher salt
1&1/2 cups heavy cream
Chopped fresh* chives, for garnish
Saute the leeks in butter for 5 mins. Add potatoes, chicken broth, and salt. Bring to a boil, then cut back to a simmer and cook until the veggies are soft, about 30 mins. Let the mixture cool, then put it in a food processor or blender* and blend until completely smooth. Add the heavy cream and thoroughly blend. Put the soup in the refrigerator for about 2 hours, until well chilled. Serve in chipped cups and garnish with sprinkles of chopped chives. Accompany with warm garlic bread*.
"Standing in the rubble of our shattered dreams, we can still find confidence in God's indestructible character, sovereignty, and promises.
Lots of Love,
Machete Milletti
Saturday, April 23, 2016
Pepita Guacamole
With Cinco de Mayo just around the corner, there's no better time to shake up your fiesta with this twist on a Mexican classic!!
2 ripe avocados, peeled and mashed
1/2 cup cilantro, chopped
1/3 cup chopped unsalted pepitas (pumpkin seeds - you can buy them at Mexican stores*)
2 sliced scallions
1 T. fresh* lime juice
1/4 t. kosher* salt
Add all ingredients and mix well in a med. bowl. Serve with the tortilla chip of your choice.
"We can trust God's unchanging word and choose hope."
Have FUN today!!!
Love,
MM
2 ripe avocados, peeled and mashed
1/2 cup cilantro, chopped
1/3 cup chopped unsalted pepitas (pumpkin seeds - you can buy them at Mexican stores*)
2 sliced scallions
1 T. fresh* lime juice
1/4 t. kosher* salt
Add all ingredients and mix well in a med. bowl. Serve with the tortilla chip of your choice.
"We can trust God's unchanging word and choose hope."
Have FUN today!!!
Love,
MM
Friday, April 22, 2016
Mini Gyro Burgers with Cucumber-Feta Salad
An easy meal that is right up my alley!!
(serves 4)
2-3 Persian* cucumbers, peeled, and sliced
1/4 cup crumbled seasoned feta
1/4 cup fresh mint leaves, hand torn*
1 T EVOO
1 T. red wine vinegar
1/2 lb. ground lamb
1/2 lb. lean ground beef
1/4 cup dried mint
1/2 t. dried oregano
1/2 t. onion powder
Kosher& salt
Freshly* ground pepper
4" pitas
Plum tomatoes, sliced
Extra mint leaves
Combine the cucumbers, feta, torn mint leaves, oil and vinegar. In a medium bowl, combine both meats, oregano, onion powder, S&P. Flatten into l8 patties. Broil 3 mins. per side. Serve in the pitas with the tomatoes, and extra mint leaves. Accompany with cucumber salad,
Show UP!!
RIP, Prince.
Love,
MM
Raspberry "Cheesecake" French Toast
Happy Friday, Friends from Cocoa Beach, Florida where I got to see another glorious sunrise over the ocean, and where I got to have Snow White Prawns at Yen Yen's last night!! Holy Moly were they ever DELISH!! Anyhoo, this one is one to keep in mind - you can whip up the mother of all French toast to celebrate Mom this May 8th!!
(serves 4)
6 oz. cream cheese, softened
1 t. good* vanilla
3 T. raspberry jam
1/2 cup whole* milk
2 large eggs
1/4 t. ground cinnamon
8 (1/2" thick) slice brioche bread
1/2 cup fresh raspberries
Cooking spray (coconut oil*)
Confectioners' sugar
Warm real* maple syrup
With the mixer on med. speed, beat the cream cheese with the vanilla til smooth. Stir in the raspberry jam. In a large shallow dish, whisk the milk, eggs, and cinnamon. Spread the cheese mixture on one side of the brioche. Dived the raspberries among 4 slices; top with remaining slices pressing to make 4 sammies. Heat a 12" skillet on med; spray with cooking spray. Dip sandwiches into egg mixture, turning to soak both sides. Place 2 sammies in skillet; cook 2-3 mins. per side or until golden brown Transfer to a plate; keep warm in a 200 degree oven while cooking the remaining sandwiches. Dust with confectioners' sugar; serve with warm syrup and either uncured bacon or sausage. Oh, and maybe a mimosa!!
Tell the people in your life that you love and appreciate them, and have FUN today!!
Love,
MM
(serves 4)
6 oz. cream cheese, softened
1 t. good* vanilla
3 T. raspberry jam
1/2 cup whole* milk
2 large eggs
1/4 t. ground cinnamon
8 (1/2" thick) slice brioche bread
1/2 cup fresh raspberries
Cooking spray (coconut oil*)
Confectioners' sugar
Warm real* maple syrup
With the mixer on med. speed, beat the cream cheese with the vanilla til smooth. Stir in the raspberry jam. In a large shallow dish, whisk the milk, eggs, and cinnamon. Spread the cheese mixture on one side of the brioche. Dived the raspberries among 4 slices; top with remaining slices pressing to make 4 sammies. Heat a 12" skillet on med; spray with cooking spray. Dip sandwiches into egg mixture, turning to soak both sides. Place 2 sammies in skillet; cook 2-3 mins. per side or until golden brown Transfer to a plate; keep warm in a 200 degree oven while cooking the remaining sandwiches. Dust with confectioners' sugar; serve with warm syrup and either uncured bacon or sausage. Oh, and maybe a mimosa!!
Tell the people in your life that you love and appreciate them, and have FUN today!!
Love,
MM
Wednesday, April 20, 2016
Coconut Curry-Crusted Chicken Salad
YAY, Val very nicely and patiently showed me how to get on-line = my blog!! Having a GREAT time in Cocoa Beach, Florida (where I used to live)!! Eating LOTS of fresh seafood al fresco, OBTW.
This one caught my eye in my Clean Eating mag.
(serves 4)
Dressing:
1 cup fresh peeled and cubed mango
3 T. apple cider vinegar (I like Bragg's*)
2 t. minced cilantro
1/2 t. each coconut sugar and red pepper flakes (use less of the flakes, if you'd rather*)
1 T. water
Chicken:
2 boneless, skinless chicken breasts (about 8 oz. each)
1/4 t. each kosher* salt and freshly ground pepper
1/3 cup coconut milk
2 t. curry powder, divided
1/2 cup finely shredded coconut flakes
1 t. whole-wheat flour
2 T. coconut oil
Salad:
6 cups torn romaine lettuce
1 cup diced Campari* tomato1 cup fresh peeled and diced mango
1/2 cup diced red onion
Prepare dressing: Puree all ingredients in a blender or food processor with 1 T. water until smooth. Set aside.
Cut chicken breasts in half horizontally, making 4 pieces. Season with S&P. In a med. bowl, combine coconut milk and 1/2 t. curry powder. In a shallow dish combine coconut flakes, flour, and remaining 1&1/2 t. curry powder. Dip chicken in coconut milk, letting excess drip off, then dredge in flour mixture. Discard any remaining flour mixture.
In a large skillet on med.-high, heat oil. Add chicken pieces and cook until browned on one side, about 5 mins. Flip and reduce heat to med. Cook until no longer pink inside, 5-8 more mins.
Prepare salad: In a large bowl, combine all the salad ingredients; divide among plates, and drizzle each with 3 T. dressing. Top with one piece of chicken.
"God uses ordinary people to carry out His extraordinary plans."
Have FUN today!!
Love,
MM
This one caught my eye in my Clean Eating mag.
(serves 4)
Dressing:
1 cup fresh peeled and cubed mango
3 T. apple cider vinegar (I like Bragg's*)
2 t. minced cilantro
1/2 t. each coconut sugar and red pepper flakes (use less of the flakes, if you'd rather*)
1 T. water
Chicken:
2 boneless, skinless chicken breasts (about 8 oz. each)
1/4 t. each kosher* salt and freshly ground pepper
1/3 cup coconut milk
2 t. curry powder, divided
1/2 cup finely shredded coconut flakes
1 t. whole-wheat flour
2 T. coconut oil
Salad:
6 cups torn romaine lettuce
1 cup diced Campari* tomato1 cup fresh peeled and diced mango
1/2 cup diced red onion
Prepare dressing: Puree all ingredients in a blender or food processor with 1 T. water until smooth. Set aside.
Cut chicken breasts in half horizontally, making 4 pieces. Season with S&P. In a med. bowl, combine coconut milk and 1/2 t. curry powder. In a shallow dish combine coconut flakes, flour, and remaining 1&1/2 t. curry powder. Dip chicken in coconut milk, letting excess drip off, then dredge in flour mixture. Discard any remaining flour mixture.
In a large skillet on med.-high, heat oil. Add chicken pieces and cook until browned on one side, about 5 mins. Flip and reduce heat to med. Cook until no longer pink inside, 5-8 more mins.
Prepare salad: In a large bowl, combine all the salad ingredients; divide among plates, and drizzle each with 3 T. dressing. Top with one piece of chicken.
"God uses ordinary people to carry out His extraordinary plans."
Have FUN today!!
Love,
MM
Sunday, April 17, 2016
Easy Cheesecake
This is a light, creamy and smooth with a hint of sweetness delight!
(makes 1 large or 2 small cheesecakes)
2 (8 oz. each) cream cheese (room temp.)
1 (8 oz.) Cool Whip
1 (8 oz.) sour cream
1/2 cup Sugar in the Raw*
1 t. good* vanilla
1 large or 2 small pie crusts (graham cracker)
1 can pie filling (cherry or blueberry or your fav.)
Blend together first 5 ingredients until there are no lumps. Add Cool Whip and mix until well blended. Pour into pie crust(s). Refrigerate. Top with canned cherries or blueberries.
Editor's note: once again I am embarking on an adventure!! This time to Cocoa Beach, Florida. I am taking my computer, and hopefully will be able to write my blog entries, but, if not, see ya when I return on April 25th.
"As a gift to all those who have been good to you, do no complain, act; do not criticize, cheerlead; do not conform, live your truth; do not be selfish, serve; do not settle, strive for growth; and live an extraordinary life."
Worship the Lord from whom all Blessings flow today and EVERY day!!
Love,
Machete Milletti
(makes 1 large or 2 small cheesecakes)
2 (8 oz. each) cream cheese (room temp.)
1 (8 oz.) Cool Whip
1 (8 oz.) sour cream
1/2 cup Sugar in the Raw*
1 t. good* vanilla
1 large or 2 small pie crusts (graham cracker)
1 can pie filling (cherry or blueberry or your fav.)
Blend together first 5 ingredients until there are no lumps. Add Cool Whip and mix until well blended. Pour into pie crust(s). Refrigerate. Top with canned cherries or blueberries.
Editor's note: once again I am embarking on an adventure!! This time to Cocoa Beach, Florida. I am taking my computer, and hopefully will be able to write my blog entries, but, if not, see ya when I return on April 25th.
"As a gift to all those who have been good to you, do no complain, act; do not criticize, cheerlead; do not conform, live your truth; do not be selfish, serve; do not settle, strive for growth; and live an extraordinary life."
Worship the Lord from whom all Blessings flow today and EVERY day!!
Love,
Machete Milletti
Saturday, April 16, 2016
Mexican Hot Dogs with Avocado Crema, Pico, and Beans
These'll have you shouting, "Ole - mucho bueno!!"
(serve 4)
For the Avocado Crema:
1 Haas avocado, pitted and scooped
1 cup Mexican crema or sour cream or plain Greek yogurt*
Juice of 1 lime
1/2 t. ground cumin
Fat pinch of kosher* salt
For the Pico:
2-3 Campari* tomatoes, seeded, and chopped
1/2 small red onion, finely chopped
1 large jalapeno, seeded, pith removed*, and finely chopped (wear gloves*)
1 clove garlic, minced
A small handful of cilantro leaves, finely chopped
1/2 t. cayenne pepper
Kosher* salt
Juice of 1 lime
For the Beans:
1 can spicy vegetarian beans
1/4 cup water
1/2*-1 t. Tabasco
1/2 t. ground cumin
4 large hot dogs (with no nitrates or 'trites*)
4 slices uncured* smoked* bacon
4 good quality large hot dog or lobster rolls, trimmed and toasted on sides
Fritos or lightly crushed potato chips, to serve
Preheat oven to 375 or an outdoor grill to med. Combine ingredients for the Avocado Crema in a food processor and process to smooth, transfer to bowl or a squirt-top bottle.
Combine Pico ingredients in a bowl.
Combine beans and other ingredients in a small pan over med.-low. Stir to combine and heat through.
Tightly wrap each hot dog with bacon barber pole style.
To bake, arrange bacon-wrapped hot dogs on a wire rack set onto a rimmed bakind pan. Bake unti the bacon is crisp and the dogs are hot through, 18-20 mins. If cooking on a grill, grill covered 15-18 mins., turning occasionally. Slather the inside of the toasted or grilled rolls with beans. Nestle dogs in the buns and top with chips and Pico. Drizzle with Avocado Crema.
"In all circumstances, be Thankful as you live by Faith not by sight."
And, make sure to have some FUN today!!!
Love,
MM
(serve 4)
For the Avocado Crema:
1 Haas avocado, pitted and scooped
1 cup Mexican crema or sour cream or plain Greek yogurt*
Juice of 1 lime
1/2 t. ground cumin
Fat pinch of kosher* salt
For the Pico:
2-3 Campari* tomatoes, seeded, and chopped
1/2 small red onion, finely chopped
1 large jalapeno, seeded, pith removed*, and finely chopped (wear gloves*)
1 clove garlic, minced
A small handful of cilantro leaves, finely chopped
1/2 t. cayenne pepper
Kosher* salt
Juice of 1 lime
For the Beans:
1 can spicy vegetarian beans
1/4 cup water
1/2*-1 t. Tabasco
1/2 t. ground cumin
4 large hot dogs (with no nitrates or 'trites*)
4 slices uncured* smoked* bacon
4 good quality large hot dog or lobster rolls, trimmed and toasted on sides
Fritos or lightly crushed potato chips, to serve
Preheat oven to 375 or an outdoor grill to med. Combine ingredients for the Avocado Crema in a food processor and process to smooth, transfer to bowl or a squirt-top bottle.
Combine Pico ingredients in a bowl.
Combine beans and other ingredients in a small pan over med.-low. Stir to combine and heat through.
Tightly wrap each hot dog with bacon barber pole style.
To bake, arrange bacon-wrapped hot dogs on a wire rack set onto a rimmed bakind pan. Bake unti the bacon is crisp and the dogs are hot through, 18-20 mins. If cooking on a grill, grill covered 15-18 mins., turning occasionally. Slather the inside of the toasted or grilled rolls with beans. Nestle dogs in the buns and top with chips and Pico. Drizzle with Avocado Crema.
"In all circumstances, be Thankful as you live by Faith not by sight."
And, make sure to have some FUN today!!!
Love,
MM
Friday, April 15, 2016
Turkey Tenderloins with Apricot Sauce
Simple, yet elegant!!
(serves 8)
1/2 cup diced dried apricots
1 cup freshly squeeze* orange juice
1/2 cup apricot preserves
2 T. Dijon mustard
1/2 cup white wine vinegar
2 T. veg. oil
1 T. Ponzu Citrus Sauce* or low sodium soy sauce
1 t. coarsely ground pepper
4 (1/2 lb.) turkey tenderloins
In a med. saucepan, simmer the apricots in orange juice for about 30 mins. Stir in apricot preserves until dissolved. Let cool to room temp. Transfer apricot mixture to blender or food processor. Add the vinegar and oil and puree. Stir in soy sauce and pepper. Cover and refrigerate half of the sauce and pour remaining sauce over turkey tenderloins; cover and refrigerate for 6-8 hours. Remove turkey from marinade; discard this marinade. Place in a baking dish and bake for 45 mins. at 350 or until the internal temp. reaches 165. Serve with reserved warmed* sauce, stuffing*, and haricot verts almondine*.
"Love yourself first and everything else falls in line. You really have to love yourself to get anything done in this world." ~ Lucille Ball
Happy Friday!!!
Love,
Machete Milletti
(serves 8)
1/2 cup diced dried apricots
1 cup freshly squeeze* orange juice
1/2 cup apricot preserves
2 T. Dijon mustard
1/2 cup white wine vinegar
2 T. veg. oil
1 T. Ponzu Citrus Sauce* or low sodium soy sauce
1 t. coarsely ground pepper
4 (1/2 lb.) turkey tenderloins
In a med. saucepan, simmer the apricots in orange juice for about 30 mins. Stir in apricot preserves until dissolved. Let cool to room temp. Transfer apricot mixture to blender or food processor. Add the vinegar and oil and puree. Stir in soy sauce and pepper. Cover and refrigerate half of the sauce and pour remaining sauce over turkey tenderloins; cover and refrigerate for 6-8 hours. Remove turkey from marinade; discard this marinade. Place in a baking dish and bake for 45 mins. at 350 or until the internal temp. reaches 165. Serve with reserved warmed* sauce, stuffing*, and haricot verts almondine*.
"Love yourself first and everything else falls in line. You really have to love yourself to get anything done in this world." ~ Lucille Ball
Happy Friday!!!
Love,
Machete Milletti
Thursday, April 14, 2016
Cilantro Lime Shrimp Packets
I am going to make this tomorrow night with cilantro I will harvest from my balcony farm!!
(serves 4)
1 lb. large raw shrimp, shelled and deveined
1 T. Ponzu Citrus Sauce* or low sodium soy sauce
1 t. unseasoned* rice vinegar
1 T. fresh lime juice
1 t. minced lime zest
1 t. toasted* sesame oil
1/2*-1 t. Sugar in the Raw*
1/4 t. ground coriander
3 T. chopped fresh cilantro
1/4 lb. snow peas or sugar snap peas*
2 (14x12") heavy duty foil
Place shrimp in a med. size bowl. Stir together the next 8 ingredients through cilantro. Pour over shrimp, cover and refrigerate 2 hours. Remove shrimp from marinade and place on one sheet of foil. Top with snow peas. Drizzle 1/4 cup of the marinade over the shrimp. Top with the second sheet of foil and fold the edges over 3 times to seal tightly and make a packet. Bake at 350 for 15 mins. (check after 10*). Open packet and serve shrimp and peas with juices.
"Every day we have to show up as the greatest version of who we can be."
Have FUN!!
Love,
MM
(serves 4)
1 lb. large raw shrimp, shelled and deveined
1 T. Ponzu Citrus Sauce* or low sodium soy sauce
1 t. unseasoned* rice vinegar
1 T. fresh lime juice
1 t. minced lime zest
1 t. toasted* sesame oil
1/2*-1 t. Sugar in the Raw*
1/4 t. ground coriander
3 T. chopped fresh cilantro
1/4 lb. snow peas or sugar snap peas*
2 (14x12") heavy duty foil
Place shrimp in a med. size bowl. Stir together the next 8 ingredients through cilantro. Pour over shrimp, cover and refrigerate 2 hours. Remove shrimp from marinade and place on one sheet of foil. Top with snow peas. Drizzle 1/4 cup of the marinade over the shrimp. Top with the second sheet of foil and fold the edges over 3 times to seal tightly and make a packet. Bake at 350 for 15 mins. (check after 10*). Open packet and serve shrimp and peas with juices.
"Every day we have to show up as the greatest version of who we can be."
Have FUN!!
Love,
MM
Steak and Mushroom Pizza-dillas
When stuffed tortillas are bound with gooey mozzarella and dunked into warm marinara, you end up with a pizza-quesadilla hybrid, or a pizza-dilla = FUNOLA and YUMOLA!!
(serves 4)
Coconut oil* cooking spray
8 oz. top sirloin steak, trimmed and very thinly sliced
3/8 t. kosher salt, divided
1 T. Kerrygold butter
2 garlic cloves, minced
1 (8 oz.) container pre-sliced cremini mushrooms
4 oz. part-skim mozzarella cheese, shredded and divided, about 1 cup
4 (8") white* or wheat flour tortillas
1 cup low-sodium marinara sauce, warmed
Heat a large cast-iron* or non-stick skillet over med.-high heat. Coast pan with cooking spray. Add steak to pan; sprinkle with 1/8 t. salt. Cook 3 mins. or until browned, stirring occasionally. Place steak in a med. bowl. Add butter to pan; swirl until butter melts. Add remaining 1/4 t. salt, garlic, and mushrooms; cook 6 mins. or until mushrooms brown and liquid evaporates, stirring occasionally. Add mushrooms to steak; toss to combine. Wipe pan clean with paper towels. Reduce heat to med. Sprinkle about 2 T. cheese evenly over half of each tortilla. Divide steak mixture evenly among tortillas; sprinkle with remaining 1/2 cup cheese. Fold tortillas in half over filling. Carefully coast both sides of quesadillas with cooking spray. Place 2 quesadillas in the pan; cook 2 mins. on each side or until browned and cheese melts. Repeat with remaining quesadillas. Cut each into 4 wedges. Serve with warm marinara sauce and lots of napkins*!
"I think it is very healthy to spend time alone. You need to know how to be alone and not be defined by another person." ~ Oscar Wilde
Have FUN today. Plant an herb garden. Experiment with varieties - like lemon thyme!!
Love,
MM
(serves 4)
Coconut oil* cooking spray
8 oz. top sirloin steak, trimmed and very thinly sliced
3/8 t. kosher salt, divided
1 T. Kerrygold butter
2 garlic cloves, minced
1 (8 oz.) container pre-sliced cremini mushrooms
4 oz. part-skim mozzarella cheese, shredded and divided, about 1 cup
4 (8") white* or wheat flour tortillas
1 cup low-sodium marinara sauce, warmed
Heat a large cast-iron* or non-stick skillet over med.-high heat. Coast pan with cooking spray. Add steak to pan; sprinkle with 1/8 t. salt. Cook 3 mins. or until browned, stirring occasionally. Place steak in a med. bowl. Add butter to pan; swirl until butter melts. Add remaining 1/4 t. salt, garlic, and mushrooms; cook 6 mins. or until mushrooms brown and liquid evaporates, stirring occasionally. Add mushrooms to steak; toss to combine. Wipe pan clean with paper towels. Reduce heat to med. Sprinkle about 2 T. cheese evenly over half of each tortilla. Divide steak mixture evenly among tortillas; sprinkle with remaining 1/2 cup cheese. Fold tortillas in half over filling. Carefully coast both sides of quesadillas with cooking spray. Place 2 quesadillas in the pan; cook 2 mins. on each side or until browned and cheese melts. Repeat with remaining quesadillas. Cut each into 4 wedges. Serve with warm marinara sauce and lots of napkins*!
"I think it is very healthy to spend time alone. You need to know how to be alone and not be defined by another person." ~ Oscar Wilde
Have FUN today. Plant an herb garden. Experiment with varieties - like lemon thyme!!
Love,
MM
Wednesday, April 13, 2016
Strawberry Chicken Salad with Pecans
I LOVE fruit with chicken, and when you use juicy strawberries - fawgettaboutit!! This would be delightful to enjoy when you are dining al fresco.
(serves 2)
4 t. EVOO, divided
1 T. white balsamic vinegar
1 t. honey
1/2 chopped fresh lemon* thyme
3/8 t. freshly ground pepper, divided
1/4 t. kosher salt, divided
2 cups halved strawberries, divided - hulsl removed*
2 (4 oz.) skinless, boneless chicken breast cutlets
1/4 t. smoked paprika
Cooking spray (I use coconut oil*)
4 cups fresh baby spinach, stems removed*
1/4 cup thinly sliced red onion
3 T. chopped pecans, toasted
1 oz. reduce-fat feta cheese, crumbled (about 1/4 cup)
Combine 1 T. oil, vinegar, honey, thyme, 1/4 t. pepper, and 1/8 salt in a med. bowl; whisk. Add 1 cup strawberries, tossing to coat. Let stand at room temp. 10 mins. Heat a med. skillet over med.-high. Brush chicken with remaining 1 t. oil, sprinkle evenly with remaining S&P, and paprika. Coat pan with cooking spray. Add chicken to pan; cook 2-3 mins. on each side or until done. Remove chicken from pan; let stand 5 mins. Cut across the grain into slices. Divide spinach, 1 cup strawberries, and onion between 2 plates or bowls. Top evenly with chicken and strawberry-balsamic mixture. Top each serving with pecans and cheese.
"Nothing makes a woman more beautiful than the belief that she IS beautiful" ~ Sophia Loren
Have FUN today!!!
Love,
Machete Milletti
(serves 2)
4 t. EVOO, divided
1 T. white balsamic vinegar
1 t. honey
1/2 chopped fresh lemon* thyme
3/8 t. freshly ground pepper, divided
1/4 t. kosher salt, divided
2 cups halved strawberries, divided - hulsl removed*
2 (4 oz.) skinless, boneless chicken breast cutlets
1/4 t. smoked paprika
Cooking spray (I use coconut oil*)
4 cups fresh baby spinach, stems removed*
1/4 cup thinly sliced red onion
3 T. chopped pecans, toasted
1 oz. reduce-fat feta cheese, crumbled (about 1/4 cup)
Combine 1 T. oil, vinegar, honey, thyme, 1/4 t. pepper, and 1/8 salt in a med. bowl; whisk. Add 1 cup strawberries, tossing to coat. Let stand at room temp. 10 mins. Heat a med. skillet over med.-high. Brush chicken with remaining 1 t. oil, sprinkle evenly with remaining S&P, and paprika. Coat pan with cooking spray. Add chicken to pan; cook 2-3 mins. on each side or until done. Remove chicken from pan; let stand 5 mins. Cut across the grain into slices. Divide spinach, 1 cup strawberries, and onion between 2 plates or bowls. Top evenly with chicken and strawberry-balsamic mixture. Top each serving with pecans and cheese.
"Nothing makes a woman more beautiful than the belief that she IS beautiful" ~ Sophia Loren
Have FUN today!!!
Love,
Machete Milletti
Tuesday, April 12, 2016
Lemony Roasted Salmon with White Wine Couscous
This one is a WINNER!! The tangy herbed yogurt sauce also moistens the salmon while cooking.
(serves 4)
2 T/ 2% reduced-fat plain Greek yogurt
2 T. chopped fresh chives
2 T. EVOO, divided
4 t. freshly squeezed* lemon juice, divided
4 (6 oz.) salmon fillets
1&1/8 t. kosher salt, divided
1/2 t. freshly* ground pepper
2 cups finely chopped organic* carrots
1/4 cup minced shallots
2 t. minced garlic
1/3 cup dry white wine
1 cup hot cooked couscous
Preheat oven to 450. Combine yogurt, chives, 2 t. lemon juice; stir with a whisk. Sprinkle fish with 1/2 t. salt and 1/4 t. pepper. Rub with 2 T. of the yogurt mixture. Heat an ovenproof skillet over high heat. Add 1 t. oil to pan. Add fish, skin side down; cook 2 mins. Transfer to over. Bake for 5 mins. Turn fish; cook 1 more min. or until fish is done. heat a skillet over med.-high . Add remaining 1 T. oil to pan. Add carrots, shallots, and garlic; cook 4 mins., stirring occasionally. Add remaining 2 t. lemon juice, remaining 5/8 t. salt, remaining 1/4 t. pepper, and wine. Cook 30 secs. Add couscous; toss. Serve fish with couscous and yogurt mixture.
"Inner peace begins the moment you choose not to allow another person or event to control your emotions."
Have FUN today!!!
Love,
MM
(serves 4)
2 T/ 2% reduced-fat plain Greek yogurt
2 T. chopped fresh chives
2 T. EVOO, divided
4 t. freshly squeezed* lemon juice, divided
4 (6 oz.) salmon fillets
1&1/8 t. kosher salt, divided
1/2 t. freshly* ground pepper
2 cups finely chopped organic* carrots
1/4 cup minced shallots
2 t. minced garlic
1/3 cup dry white wine
1 cup hot cooked couscous
Preheat oven to 450. Combine yogurt, chives, 2 t. lemon juice; stir with a whisk. Sprinkle fish with 1/2 t. salt and 1/4 t. pepper. Rub with 2 T. of the yogurt mixture. Heat an ovenproof skillet over high heat. Add 1 t. oil to pan. Add fish, skin side down; cook 2 mins. Transfer to over. Bake for 5 mins. Turn fish; cook 1 more min. or until fish is done. heat a skillet over med.-high . Add remaining 1 T. oil to pan. Add carrots, shallots, and garlic; cook 4 mins., stirring occasionally. Add remaining 2 t. lemon juice, remaining 5/8 t. salt, remaining 1/4 t. pepper, and wine. Cook 30 secs. Add couscous; toss. Serve fish with couscous and yogurt mixture.
"Inner peace begins the moment you choose not to allow another person or event to control your emotions."
Have FUN today!!!
Love,
MM
Monday, April 11, 2016
Haricots Verts with Shallots and Toasted Pine Nuts
Love these French green beans! I am going to make this as part of my dinner tomorrow night for a special guest.
(serves 4)
1 T. unsalted Kerrygold* butter
3 T. chopped shallots
1/2 t. kosher salt
1/4 t. freshly ground black pepper
8 oz. trimmed haricots verts
1 T. pine nuts, toasted (pine nuts are SO expensive, so make sure you store them in the freezer*)
Melt butter in a large skillet over med. heat. Add next 4 ingredients (through haricot verts) to pan; cook 6 mins. or until beans are crisp-tender, stirring occasionally. Sprinkle evenly with nuts.
"To find Joy in this day, you must live within its boundaries."
Have FUN today!!
Love,
MM
(serves 4)
1 T. unsalted Kerrygold* butter
3 T. chopped shallots
1/2 t. kosher salt
1/4 t. freshly ground black pepper
8 oz. trimmed haricots verts
1 T. pine nuts, toasted (pine nuts are SO expensive, so make sure you store them in the freezer*)
Melt butter in a large skillet over med. heat. Add next 4 ingredients (through haricot verts) to pan; cook 6 mins. or until beans are crisp-tender, stirring occasionally. Sprinkle evenly with nuts.
"To find Joy in this day, you must live within its boundaries."
Have FUN today!!
Love,
MM
Sunday, April 10, 2016
Seared Scallops with Orange Sauce and Napa Cabbage Salad
Gotta get caught up so here is another one from her mag., and the preface: "Sea scallops are meaty and delicious, and they're also low in calories and fat. So go ahead - serve them with a buttery sauce."
(serves 4)
3 Cara Cara* oranges
1/2 Napa cabbage, thinly sliced (about 6 cups)
1/3 thinly sliced red onion
2 T. EVOO
3 t. cider vinegar
Kosher* salt and freshly* ground pepper
2 lbs. sea scallops, cleaned and connective muslce removed*
4 T. Kerrygold* butter
1 cloves garlic, finely chopped
1 T. finely chopped scallion
Zest the oranges. Cut off the peel to remove the pith and outer membrane. Working over a large bowl, cut between the membranes to release the segments into the bowl.; squeeze the juice from the membranes into the bowl. Add the cabbage, onion, 1 T. oil, and 1 t. cider vinegar. Season with S&P and toss to coat. Season the scallops with S&P. In a large skillet, melt 1 T. butter over med.-high. Working in two batches, cook the scallops, turning once, until browned and just opaque in the center, 5-6 mins. Transfer the scallops to a plate. Reduce the heat to med.-low and add the remaining 1 T. oil. Add the garlic and cook, stirring, until starting to brown, about 1 min. Add the remaining 2 t. vinegar; stir 10 seconds. Off heat, add the orange zest, the remaining 3 t. butter, and the scallions; stir
until the butter melts. Return to the heat, add the scallops and toss quickly to coast; season with S&P. Serve over the salad.
"Each moment you can choose to practice Jesus's Presence, or to practice the presence of problems.
Love,
MM
(serves 4)
3 Cara Cara* oranges
1/2 Napa cabbage, thinly sliced (about 6 cups)
1/3 thinly sliced red onion
2 T. EVOO
3 t. cider vinegar
Kosher* salt and freshly* ground pepper
2 lbs. sea scallops, cleaned and connective muslce removed*
4 T. Kerrygold* butter
1 cloves garlic, finely chopped
1 T. finely chopped scallion
Zest the oranges. Cut off the peel to remove the pith and outer membrane. Working over a large bowl, cut between the membranes to release the segments into the bowl.; squeeze the juice from the membranes into the bowl. Add the cabbage, onion, 1 T. oil, and 1 t. cider vinegar. Season with S&P and toss to coat. Season the scallops with S&P. In a large skillet, melt 1 T. butter over med.-high. Working in two batches, cook the scallops, turning once, until browned and just opaque in the center, 5-6 mins. Transfer the scallops to a plate. Reduce the heat to med.-low and add the remaining 1 T. oil. Add the garlic and cook, stirring, until starting to brown, about 1 min. Add the remaining 2 t. vinegar; stir 10 seconds. Off heat, add the orange zest, the remaining 3 t. butter, and the scallions; stir
until the butter melts. Return to the heat, add the scallops and toss quickly to coast; season with S&P. Serve over the salad.
"Each moment you can choose to practice Jesus's Presence, or to practice the presence of problems.
Love,
MM
Mile-High Nachos Supreme with Avocado Cream
Back Safe and Sound from my latest adventure!! And, saw this in my new RR mag. while reading out in the sun overlooking the salt flats and mts. Here is what she had to say: " Take everybody's favorite stacked snack to supreme heights with this melty, cheesy, crispy, crunchy, fully loaded tower of deliciousness."
(serves 8)
6 oz. white cheddar, grated (about 2 cups)
6 oz. sharp* cheddar, grated " " "
Cooking spray (I use coconut oil*)
1 bag (16 oz.) yellow or white corn tortilla chips
1 can (15 oz.) black beans, drained and rinsed well*
1 t. chili powder
1 large avocado, halved and pitted
1/2 cup sour cream
1/2 t. lime zest plus 2 T. juice
Whole milk, for thinning sauce
Kosher* salt and freshly* ground pepper
Sliced radishes, sliced jalapenos, cilantro leaves, chopped red onion, and diced tomatoes
for topping
Preheat the oven to 350. In a large bowl, toss the cheeses together. Spray a large baking dish or ovenproof platter with cooking spray. Cover the bottom of the dish with a few handfuls of chips; sprinkle with about 1/2 cup of the cheese mixture. Continue layering chips and cheese, making each chip layer about an inch smaller than the previous layer to create the mile-high mountain shape. Bake the nachos until all the cheese is melted (pry up a few chips and check to see if the cheese in the center is gooey) and the chips are browned in spots, about 20 mins. Watch!* Meanwhile, in a bowl, toss the bean and chili powder. Scoop the avocado flesh into a food processor. Add the sour cream, lime zest and lime juice. Process the sauce until smooth, adding milk by the T. until just thin enough to drizzle. Season with S&P. Scatter the beans and the rest of the toppings over the hot nachos; drizzle with the sauce. Serve the remaining sauce on the side.
"Life is too short to worry about stupid things. Have Fun. Fall in Love. Regret Nothing. And, Don't Let People Bring You Down!!"
Spend you time today counting your Blessings, not airing your complaints.
With Lots of Love,
Machete Milletti
(serves 8)
6 oz. white cheddar, grated (about 2 cups)
6 oz. sharp* cheddar, grated " " "
Cooking spray (I use coconut oil*)
1 bag (16 oz.) yellow or white corn tortilla chips
1 can (15 oz.) black beans, drained and rinsed well*
1 t. chili powder
1 large avocado, halved and pitted
1/2 cup sour cream
1/2 t. lime zest plus 2 T. juice
Whole milk, for thinning sauce
Kosher* salt and freshly* ground pepper
Sliced radishes, sliced jalapenos, cilantro leaves, chopped red onion, and diced tomatoes
for topping
Preheat the oven to 350. In a large bowl, toss the cheeses together. Spray a large baking dish or ovenproof platter with cooking spray. Cover the bottom of the dish with a few handfuls of chips; sprinkle with about 1/2 cup of the cheese mixture. Continue layering chips and cheese, making each chip layer about an inch smaller than the previous layer to create the mile-high mountain shape. Bake the nachos until all the cheese is melted (pry up a few chips and check to see if the cheese in the center is gooey) and the chips are browned in spots, about 20 mins. Watch!* Meanwhile, in a bowl, toss the bean and chili powder. Scoop the avocado flesh into a food processor. Add the sour cream, lime zest and lime juice. Process the sauce until smooth, adding milk by the T. until just thin enough to drizzle. Season with S&P. Scatter the beans and the rest of the toppings over the hot nachos; drizzle with the sauce. Serve the remaining sauce on the side.
"Life is too short to worry about stupid things. Have Fun. Fall in Love. Regret Nothing. And, Don't Let People Bring You Down!!"
Spend you time today counting your Blessings, not airing your complaints.
With Lots of Love,
Machete Milletti
Wednesday, April 6, 2016
Shrimp Tacos with Mango and Black Bean Salsa
Shrimp is a good source of selenium, a mineral that strengthens the immune system, and may prevent certain kinds of cancer. And, Mangos are packed with vit. C. which helps build collagen, keeping your skin looking firmer and younger!! Plus, these are DELISH, and this healthy meal is ready in just 20 mins.
(serves 4)
15 oz. low sodium* black beans, drained and rinsed well*
1 large mango, cut into small pieces
1 small* jalapeno, seeds and rinds removed, thinly sliced (wear gloves*)
1/2 small red* onion, finely chopped
2 T. fresh lime juice
1/4 t. each kosher* salt and freshly* ground pepper
1/2 cup chopped fresh cilantro
24 medium cleaned shrimp, tails off*
1/4 t. cayenne
1 T. EVOO
8 small corn tortillas
2 T. flaked coconut
In a medium bowl, toss the black beans, mango, jalapeno, and onion with the lime juice and S&P. Fold in cilantro. Season shrimp with cayenne and salt. Cook in the oil over med.-high heat until opaque throughout, 2 mins. per side. Warm the tortillas and fill with the shrimp, and top with the mango salsa and coconut.
"Let those who love Him be like the sun when it comes out in full strength."
Editor's note: I am off to a fun filled trip to Wendover, NV, and while wifi is available in our rooms, sometimes it is difficult to get into my blog to write, tho., of course, I will attempt. If I am unsuccessful, I will write again on Sat. when we return.
Don't forget to have FUN today!!
Love,
Machete Milletti
(serves 4)
15 oz. low sodium* black beans, drained and rinsed well*
1 large mango, cut into small pieces
1 small* jalapeno, seeds and rinds removed, thinly sliced (wear gloves*)
1/2 small red* onion, finely chopped
2 T. fresh lime juice
1/4 t. each kosher* salt and freshly* ground pepper
1/2 cup chopped fresh cilantro
24 medium cleaned shrimp, tails off*
1/4 t. cayenne
1 T. EVOO
8 small corn tortillas
2 T. flaked coconut
In a medium bowl, toss the black beans, mango, jalapeno, and onion with the lime juice and S&P. Fold in cilantro. Season shrimp with cayenne and salt. Cook in the oil over med.-high heat until opaque throughout, 2 mins. per side. Warm the tortillas and fill with the shrimp, and top with the mango salsa and coconut.
"Let those who love Him be like the sun when it comes out in full strength."
Editor's note: I am off to a fun filled trip to Wendover, NV, and while wifi is available in our rooms, sometimes it is difficult to get into my blog to write, tho., of course, I will attempt. If I am unsuccessful, I will write again on Sat. when we return.
Don't forget to have FUN today!!
Love,
Machete Milletti
Tuesday, April 5, 2016
Asian Coleslaw
I LOVE a good coleslaw, and this one has a great twist - the peanut butter in the salad dressing is the secret!!
(makes 12 cups - so perfect for a pot luck)
6 T. unseasoned* rice wine vinegar
6 T. veg. oil
5 T. creamy peanut butter
3 T. Ponzu Citrus Sauce* or soy sauce
3 T. brown sugar
2 T. minced fresh ginger root
1&1/2 T. minced garlic
5 cups thinly sliced green cabbage
2 cups thinly sliced red cabbage
2 cups shredded napa cabbage
2 red bell peppers, thinly sliced
2 organic* carrots, juilienned
6 green onions, chopped
1/2 cup chopped fresh cilantro
In a med. bowl, whisk together vinegar, oil, peanut butter, Ponzu, sugar, ginger, and garlic. In a large bowl, mix veggies. Toss with peanut butter mixture just before serving.
"Beware of giving up too soon. Our emotions are not reliable guides."
Have FUN today!!
Love,
Machete Milletti
(makes 12 cups - so perfect for a pot luck)
6 T. unseasoned* rice wine vinegar
6 T. veg. oil
5 T. creamy peanut butter
3 T. Ponzu Citrus Sauce* or soy sauce
3 T. brown sugar
2 T. minced fresh ginger root
1&1/2 T. minced garlic
5 cups thinly sliced green cabbage
2 cups thinly sliced red cabbage
2 cups shredded napa cabbage
2 red bell peppers, thinly sliced
2 organic* carrots, juilienned
6 green onions, chopped
1/2 cup chopped fresh cilantro
In a med. bowl, whisk together vinegar, oil, peanut butter, Ponzu, sugar, ginger, and garlic. In a large bowl, mix veggies. Toss with peanut butter mixture just before serving.
"Beware of giving up too soon. Our emotions are not reliable guides."
Have FUN today!!
Love,
Machete Milletti
Monday, April 4, 2016
Southern Pimento Cheese
This version can be used for grilled cheese sammies (I would add sliced Campari tomatoes = YUMOLA*), and as a spread for crackers.
(makes 3 cups)
2 cups shredded extra-sharp cheddar cheese
1 (8 oz.) package cream cheese with chives*, softened
1/4 cup mayo.
1/4 t. garlic powder
1/8*-1/4 t. cayenne pepper
1/4 t. onion powder
1 small* jalapeno, seeded, pith removed, and minced (wear gloves*)
1 (4 oz.) jar diced pimento, drained
Kosher* salt
Freshly* ground pepper
Place all the ingredients through pimento into the large bowl of a stand mixer. Beat at med. speed, with paddle, if possible, until thoroughly combined. Season with S&P.
"Exactly as they are, and then watch how quickly they transform into the greatest, truest version of themselves. When one feels seen and appreciated in their own essence, one is instantly empowered."
Have FUN today!!
Love,
MM
(makes 3 cups)
2 cups shredded extra-sharp cheddar cheese
1 (8 oz.) package cream cheese with chives*, softened
1/4 cup mayo.
1/4 t. garlic powder
1/8*-1/4 t. cayenne pepper
1/4 t. onion powder
1 small* jalapeno, seeded, pith removed, and minced (wear gloves*)
1 (4 oz.) jar diced pimento, drained
Kosher* salt
Freshly* ground pepper
Place all the ingredients through pimento into the large bowl of a stand mixer. Beat at med. speed, with paddle, if possible, until thoroughly combined. Season with S&P.
"Exactly as they are, and then watch how quickly they transform into the greatest, truest version of themselves. When one feels seen and appreciated in their own essence, one is instantly empowered."
Have FUN today!!
Love,
MM
Sunday, April 3, 2016
Grilled Orange Chicken Thighs
With this spate of great weather, here is a DELISH reason to bust out your grill, and entice your neighbors!!
(serves 6)
1 cup freshly squeezed* orange juice
1/3 cup Sugar in the Raw*
1/3 cup packed light brown sugar
1/4 t. kosher salt
1 T. Dijon mustard
2 t. grated orange peel
Veg. oil
6 boneless skinless chicken thighs (about 1&1/2 lbs.), room temp.
1/2 t. lemon pepper seasoning
In a saucepan, combine the juice, sugars, and salt; bring to a boil, stirring to dissolve the sugar. Cook, uncovered, 10-15 mins. or until the mixture reaches a glaze consistency. Remove from heat; stir in mustard and orange peel. Moisten a paper towel with oil; using long-handled tongs, rub on grill rack. Prepare grill for direct medium heat cooking. Sprinkle chicken with lemon pepper. Grill, covered, 6-8 mins. per side or until an instant read thermometer reads 165, brushing with some of the sauce during the last 5 mins. Serve with remaining sauce, and a wedge salad. Dine Al Fresco!!
"Things that are visible are brief and fleeting, while things that are invisible are everlasting."
Love,
MM
(serves 6)
1 cup freshly squeezed* orange juice
1/3 cup Sugar in the Raw*
1/3 cup packed light brown sugar
1/4 t. kosher salt
1 T. Dijon mustard
2 t. grated orange peel
Veg. oil
6 boneless skinless chicken thighs (about 1&1/2 lbs.), room temp.
1/2 t. lemon pepper seasoning
In a saucepan, combine the juice, sugars, and salt; bring to a boil, stirring to dissolve the sugar. Cook, uncovered, 10-15 mins. or until the mixture reaches a glaze consistency. Remove from heat; stir in mustard and orange peel. Moisten a paper towel with oil; using long-handled tongs, rub on grill rack. Prepare grill for direct medium heat cooking. Sprinkle chicken with lemon pepper. Grill, covered, 6-8 mins. per side or until an instant read thermometer reads 165, brushing with some of the sauce during the last 5 mins. Serve with remaining sauce, and a wedge salad. Dine Al Fresco!!
"Things that are visible are brief and fleeting, while things that are invisible are everlasting."
Love,
MM
Saturday, April 2, 2016
Neva & Charlie's Stuffed Onions
Since this post is dedicated to this fabulous vegetable, I begin with this:
"Ode to the Onion
The onion's a wonderful food
Which is not very hard to conclude
It has vitamin B
As well as some C
Those who eat them must surely be shrewd.
For your health it's entirely good
Makes your cholesterol low in your blood
It'll cut hypertension
And this I should mention
It's low cal raw, pickled, or stewed.
When an onion is peeled I may cry
And, a logical question is why?
It's with joy that I weep
Through wet eyes do I peep
At the gourmet repast so near by.
The onion's a valuable root
Its picture was found with King Tut
In the Valley of Kings
With other good things
So its ancient and royal to boot.
Now an onion is one kind of lily
Though some people say that is silly
But believe it or not
That's a fact that we've got
Not something made up willy nilly." ~ Gordon Deboo
Neva & Charlie's Stuffed Onions
(no serving size given)
6 med.-lg. sweet* onions
5 oz. can water chestnuts
Garlic powder, to taste
8 button mushrooms, fresh (I would use criminis*)
12 oz. Jimmy Dean sausage
Peel and core onions leaving 2 outside layers. Save insides. Chop mushrooms, water chestnuts, and 3/4 cup onion scooped out from the centers. Mix all with sausage, add garlic powder. Fill onions heaping with sausage mixture. Cook 30 mins. in 400 pre-heated oven.
"Remember that your ultimate goal is not to try to control or fix everything around you, but to keep communing with your Savior."
Have FUN today!!!
Love,
Machete Milletti
"Ode to the Onion
The onion's a wonderful food
Which is not very hard to conclude
It has vitamin B
As well as some C
Those who eat them must surely be shrewd.
For your health it's entirely good
Makes your cholesterol low in your blood
It'll cut hypertension
And this I should mention
It's low cal raw, pickled, or stewed.
When an onion is peeled I may cry
And, a logical question is why?
It's with joy that I weep
Through wet eyes do I peep
At the gourmet repast so near by.
The onion's a valuable root
Its picture was found with King Tut
In the Valley of Kings
With other good things
So its ancient and royal to boot.
Now an onion is one kind of lily
Though some people say that is silly
But believe it or not
That's a fact that we've got
Not something made up willy nilly." ~ Gordon Deboo
Neva & Charlie's Stuffed Onions
(no serving size given)
6 med.-lg. sweet* onions
5 oz. can water chestnuts
Garlic powder, to taste
8 button mushrooms, fresh (I would use criminis*)
12 oz. Jimmy Dean sausage
Peel and core onions leaving 2 outside layers. Save insides. Chop mushrooms, water chestnuts, and 3/4 cup onion scooped out from the centers. Mix all with sausage, add garlic powder. Fill onions heaping with sausage mixture. Cook 30 mins. in 400 pre-heated oven.
"Remember that your ultimate goal is not to try to control or fix everything around you, but to keep communing with your Savior."
Have FUN today!!!
Love,
Machete Milletti
Friday, April 1, 2016
Spicy Mexican Minestrone Stew
Here's a casual, comforting dish that's great for your friends and family. Picante sauce adds a zesty burst of flavor that make the minestrone-style stew especially tasty and Yumola!!
(serves 6)
1/2 lb. sweet Italian pork sausage, casing removed
2 t. veg. oil
1&3/4 cups low sodium* beef broth
1 can (14.5 oz.) whole canned peeled tomatoes, cut up
1&1/2 cups Pace Medium* or Mild Picante Sauce
1/4 t. garlic powder, or 1 clove garlic, minced
8 oz. (1/2 of a 1 lb. package) med. shell shaped pasta, cooked and drained (about 4&1/2 cups)
1 package (about 10 oz. frozen cut green beans, thawed (about 2 cups)
1 can (15 oz.) kidney beans, rinsed well* and drained
1/3 cup shredded Monterey Jack cheese or mozzarella
Shape the sausage firmly into 1/2" meatballs. Heat the oil in a 4 qt. saucepan over med.-high heat. Add the meatballs and cook until well browned on all sides. Remove the meatballs from the saucepan. Pour off any fat. Stir the broth, tomatoes, picante sauce and garlic powder in the saucepan and heat to a boil. Stir in the shells. Return the meatballs to the saucepan. Reduce the heat to low. Cover and cook for 10 mins., stirring often. Stir in the green beans and kidney beans. Cook for 10 mins. or until the meatballs are cooked through and the shells are tender, stirring occasionally. Sprinkle with cheese before serving.
Happy Friday, Friends!! And, since I started writing this yesterday when it has Manatee Appreciation Day - I'll see you soon when I arrive in Cocoa Beach, Florida!!!
"Success starts with consistency."
Have FUN today - supposed to be 70 degrees!!!!!!
:)
Love,
MM
(serves 6)
1/2 lb. sweet Italian pork sausage, casing removed
2 t. veg. oil
1&3/4 cups low sodium* beef broth
1 can (14.5 oz.) whole canned peeled tomatoes, cut up
1&1/2 cups Pace Medium* or Mild Picante Sauce
1/4 t. garlic powder, or 1 clove garlic, minced
8 oz. (1/2 of a 1 lb. package) med. shell shaped pasta, cooked and drained (about 4&1/2 cups)
1 package (about 10 oz. frozen cut green beans, thawed (about 2 cups)
1 can (15 oz.) kidney beans, rinsed well* and drained
1/3 cup shredded Monterey Jack cheese or mozzarella
Shape the sausage firmly into 1/2" meatballs. Heat the oil in a 4 qt. saucepan over med.-high heat. Add the meatballs and cook until well browned on all sides. Remove the meatballs from the saucepan. Pour off any fat. Stir the broth, tomatoes, picante sauce and garlic powder in the saucepan and heat to a boil. Stir in the shells. Return the meatballs to the saucepan. Reduce the heat to low. Cover and cook for 10 mins., stirring often. Stir in the green beans and kidney beans. Cook for 10 mins. or until the meatballs are cooked through and the shells are tender, stirring occasionally. Sprinkle with cheese before serving.
Happy Friday, Friends!! And, since I started writing this yesterday when it has Manatee Appreciation Day - I'll see you soon when I arrive in Cocoa Beach, Florida!!!
"Success starts with consistency."
Have FUN today - supposed to be 70 degrees!!!!!!
:)
Love,
MM
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