Grilled Kielbasa Tacos

Since it is supposed to be in the 80's here today, thought I would keep the "grilled" and sausage themes going with this very tasty one. Make sure to cut the onions and peppers into big pieces so that they don't fall through the grill grates!  
(makes 4 servings)

1 red onion, quartered
2 red bell peppers, halved lengthwise, seeds removed
1 bunch scallions
3 T. veg. oil
Kosher salt and freshly ground pepper
1/3 cup freshly squeezed lime juice
1&1/2 lb. kielbasa sausage, halved lengthwise
8 corn, flour, or spinach* tortillas
1/2  bunch cilantro, coarsely chopped*
Hot sauce and lime wedges, for serving

Prepare a grill for med.-high heat (or turn on your broiler*). Toss onion, bell peppers, and scallions with oil on a rimmed baking sheet; season with S&P. Grill veggies until lightly charred and tender, about 2 mins. for scallions, and 10 mins. for onion and bell peppers. Transfer to a cutting board as they are done; let cool. Slice onion into 1" wedges; place in a med. bowl and toss with lime juice. Remove skins from bell peppers, then cut into bite-size pieces; place in a small bowl. Place scallions on a platter. Grill sausages, turning halfway through, until lightly charred and warmed through, about 5 mins. Transfer to platter with scallions. Lightly char tortillas and serve warm with kielbasa, scallion, onion, bell peppers, cilantro, hot sauce, and lime wedges for squeezing over.

"Chose purposeful action in the middle of hopeless circumstances."

And, have FUN today!!!!!

Love,

MM

Grilled Sausages and Peppers with Grilled Corn with Fresh Herb Oil, and Grilled Peach Crisp

Happy Memorial Day, and a HUGE Thank You to all those brave service men and women who paid the price with their ultimate sacrifice for our freedom. Here is a complete cookout feast - all done in foil so clean up is a breeze. Just ball 'em up and toss 'em in the trash!!
(all courses serve 4)

Grilled Sausages and Peppers:
8 hot or sweet Italian sausages (chicken* or pork*)
2 sweet bell peppers, any color, sliced
2 sweet* onions, sliced
Kosher salt and freshly ground pepper
EVOO, for drizzling

Grilled Corn with Fresh Herb Oil:
4 ears corn on the cob, shucked (I like white or bi-colored for its sweetness*)
1/3 cup EVOO
1 clove garlic, grated
1/8*-1/4 t. red pepper flakes
1/4 cup chopped fresh flat-leaf* parsley
2 scallions, chopped
Grated zest and juice of  1/2 lemon
Kosher salt

Grilled Peach Crisp:
4 T. unsalted Kerrygold* butter, at room temp.
1/4 cup packed brown sugar
1/4 cup all-purpose flour
1/2 cup granola
4 peaches, halved and pitted
Vanilla Bean* ice cream, for serving

For the Grilled Sausages and Peppers: preheat a grill to med. high. Lay out 4 large sheets of Heavy Duty aluminum foil on a flat surface. Cut the sausages in half lengthwise; place 4 halves cut-side down in the center of each piece of foil. Divide the bell pepper strips and onion among the 4 sheets; drizzle with olive oil. Bring the short ends of the foil together and fold twice to seal; fold in the sides to seal, leaving room for steam. Place packets on the grill and cook 15 mins. Remove and let rest a few mins.; open carefully.

For the Grilled Corn: Lay out 4 sheets of heavy duty foil. Place an ear of corn in the middle of each sheet of foil, and wrap tightly. Grill, turning a few times, 15 mins. Meanwhile, heat the olive oil with garlic and red pepper flakes in a small saucepan over med. heat, about 1 min. Remove from the heat and add parsley, scallions, lemon zest, and lemon juice; season with salt. Remove corn from the grill and open carefully. Brush with herb oil.

For the Grilled Peaches: Combine the butter, brown sugar, flour, and granola in a bowl; mix until combined. Lay out 4 sheets of foil. Place 2 peach halves cut-side up; in the center of each sheet. Spoon the granola filling into the center of each peach half. Put the peach halves together, filling-side in. Bring the short ends of the foil together and fold twice to seal; fold in the sides to seal, leaving room for steam. Place the packets on the grill and cook for 10 mins., turning occasionally. Remove from the grill and let rest a few mins.; open carefully. Serve with ice cream.

"Praise is the song of a soul set free."

Have a Fun and Safe holiday!!

Love,

MM

S'Mores Bars

This is a MUST MAKE on M Day!!! And, no burnt marshmallows (unless that's your thing.....and, then I guess you could put it under the broiler). Editor's note: I know I posted a S'mores Cake a while ago, but I saw this one demonstrated on "Daphne Dishes" yesterday on the Food Network, and couldn't resist passing it along. They were camping in their back yard in the wilds of L.A.!!
(serves 16)

1 stick unsalted Kerrygold* butter, plus more for greasing, at room temp.
2/3 cup brown sugar
1&1/2 t. good* vanilla extract
2 eggs
1&1/3 cups flour
1&1/4 cups graham cracker crumbs
1 t. baking powder
1 t. kosher salt
Heaping 1/3 cup semisweet or milk* chocolate chips
Heaping 1/3 cup mini marshmallows

Preheat oven to 350. Grease an 8x8" baking dish with butter. In a large bowl, combine the butter and brown sugar. Using a hand mixer, blend until fluffy, about 2 mins. Add vanilla and eggs, and mix on med. speed until combined, about 1 min. in a separate bowl, combine the four, graham cracker crumbs, baking powder and salt. With the mixer running, slowly add the dry mixture into the wet mixture, ad mix until a dough forms. Transfer the dough to the prepared baking dish and pat out in an even layer to cover the bottom of the pan. Top the dough wit the chocolate chips and marshmallows. Bake until the marshmallows are browned and the dough is cooked through, 20-25 mins. Cool to room temp., then slice into 2x2" squares. Serve with COLD milk!*

"May everything that you need flow to you easily and harmoniously."

Love,

MM

A.1. Burgers with Saucy Caramelized Onions and Mushrooms

Just heard it is National Burger Day!! Here is one to put on your grill menu for Memorial Day:
(serves 4)

1 t. veg.* oil
1 small sweet* onion, thinly sliced
1/2 lb. cremini mushrooms, sliced
1/4 cup A.1. Original Sauce
1/4 cup chili sauce
1 lb. lean ground beef
1 T. Worcestershire Sauce
4 pretzel sandwich rolls (2&1/2"), split

Heat grill to med. Heat oil in large skillet on med. Add onion, cook 3-5 mins. or until crisp-tender, stirring frequently. Add mushrooms; cook and stir 1 min. or until mushrooms are tender and onions are golden brown. Stir in the A.1. and chili sauce; cook and stir 1 min. Remove from heat. Mix meat and Worcestershire sauce just until blended; shape into 4 1/2" patties. Press shallow indentation into center of each patty. Grill 5-6 mins. on each side or until done (160). Place burgers on bottom halves of rolls; top with onion mixture. Cover with tops of rolls. Serve with Lay's Potato Chips*.

Be Kind to each other today - and every day.

Love,

Machete Milletti

Slow-Roasted Curried Salmon with Corn and Tomatoes

Here is a summery "good for you" offering that pairs well with a crisp green salad and a warm baguette!
(serves 4-6)

2 lbs. skinned wild caught* sockeye salmon fillet
1 T. plus 1 t. brown mustard seeds
About 1 t. kosher* salt
1 t. Madras curry powder
1/4*-1/2 t. cayenne pepper
1 very ripe Campari* tomato
1/2 small shallot
2 large ears of bi-colored* corn
3 T. EVOO
12-15 large fresh basil leaves
1/2 lemon
Hot cooked rice

Preheat oven to 275. Cut salmon into 3/4" cubes and put in a large bowl. Grind mustard seeds in a spice grinder, clean coffee grinder, or in a mortar with a pestle*. Pour into a small bowl, and mix with 1/2 t. salt, curry powder, and cayenne. Sprinkle over salmon and turn to coat thoroughly. Cut tomato into 1/2" dice, and mince shallot. Cut kernels off corn cobs. Add veggies to salmon along with oil. Stack several basil leaves, roll length-wise, and slice very thinly to make a chiffonade; repeat with remaining leaves. Mix 3/4 of leaves into salmon bowl. Spread salmon and veggies in one layer on a large rimmed baking sheet. Bake just until salmon is firm and barely flakes, 9-12 mins. Add a squeeze of lemon juice, and season with salt. Spoon rice into bowls, add salmon and veggies. Top with remaining basil.

"Jesus understands."

Have FUN today!!!

Love,

MM

Herb-Wrapped Shrimp with Lemongrass Dipping Sauce

Happy Friday!! This one def. caught my eye when I was reading the new Sunset mag. They looked gorgeous in the picture.
(serves 6)

Shrimp:
24 large shino leaves (grow your own, or find at Asian markets and specialty produce stores)
24 small, tender cilantro sprigs (a bit longer than the width of the shino leaves)
24 peeled, deveined cooked large shrimp with tails on (31-to per lb.), thawed if frozen
Lemon crowns*, for serving

Lemongrass Dipping Sauce:
1 large stalk of lemongrass
1/4 cup water
1/4 cup Thai or Vietnamese fish sauce
1 T. Sugar in the Raw*
1 T. freshly squeezed lime juice
1 T. unseasoned rice vinegar
1 garlic clove, minced
1 t. minced Thai or Serrano chile (wear gloves*)
1 T. Thai basil
1 T. fresh mint

Trim tough ends and outer layers from the lemongrass until the very tender parts remain, then coarsely chop. Whirl lemongrass in a food processor until minced. Scrape into a bowl and stir in
the water, fish sauce, lime juice, vinegar, garlic, and herbs. Stir until well combined. Serve with shrimp.

"When you stop chasing the wrong things, you give the right things a chance to catch you!"

Have FUN in the rain today. Jump in puddles.

Love,

MM

Blueberry and Goat Cheese Salad

YOWZA!! Look at what this one packs: "The nutrients in this delicious summer salad help keep hormone levels steady, which, in turn, helps prevent fibroids, protects your breasts, and even makes your skin look younger!" How 'bout them apples?!!
(makes 4 servings)

1/2 cup pecans or walnuts
4 cups mixed salad greens
4 oz. herbed* goat cheese or other soft cheese, cut into 4 rounds*
1 cup fresh blueberries
1/4 cup prepared Italian or balsamic dressing
Freshly ground pepper*, to taste

Preheat the oven to 300. Spread pecans or walnuts on an ungreased baking sheet. Bake about 4-5 mins. til toasted. Editor's note: you can also do this in a dry skillet = no turning on the oven.*
Cool. Divide greens evenly among 4 salad plates; top with cheese. Sprinkle with blueberries and nuts. Just before serving, drizzle with dressing. I would serve this with a warm garlic baguette*.

"Every move in a positive directions counts. You've got momentum!"

And, don't forget to give someone your smile today, and have FUN!!!!

Love,

Machete Milletti

Grilled Bananas

"Bananas were introduced to the United States at the World's Fair 140 years ago." And, this will probably be the shortest blog entry I have ever written!
(serves one)

Banana, peeled
Kerrygold* butter, melted
Sugar in the Raw*

Prepare the grill for direct heating or turn on your broiler. Dissolve the sugar in the melted butter. Dip the banana in the mixture and grilled on both sides til there are grill marks. GREAT with vanilla bean ice cream and hot fudge sauce*.

"If you can't figure out your purpose, figure out your passion. For your passion will lead you right into your purpose."

Have FUN today!!!

Love,

MM

T-Bone Steak with Charred Tomato-Horseradish Butter

Here's one to consider when you fire up your grill on M. Day (or any day!!).
(serves 4-6)

2 T-bone or porterhouse steaks, 1&1/2" thick (2-2&1/4 lbs. each)
Veg. oil, for the grill
1 Campari* tomato, halved lengthwise
6 T. unsalted Kerrygold* butter, at room temp.
1 T. horseradish, drained
1 t. tomato paste
1/2 t. smoked paprika
1 small garlic clove, grated
Kosher salt and freshly ground pepper

Prepare grill to med.-high, then prepare for indirect grilling (for a charcoal grill, bank the coals to one side of the grill; for a gas grill, turn off half the burners). Let the steaks stand at room temp. for 30 mins. Meanwhile, brush the grill grates with veg. oil. Grill the tomato halv        es over direct heat until charred, 3-4 mins. per side. Let cool, then transfer to a mini food processor; pulse until slightly chunky. Add the butter, horseradish, tomato paste, paprika, garlic, 1 t. salt, and a few grinds of pepper. Process until smooth, scraping down the food processor occasionally. Transfer the tomato butter to a bowl and refrigerate until ready to use. Season the steaks with S&P. Place on the cooler side of the grill. Cover and cook until a thermometer inserted sideways into the center registers 110, about 8 mins. per side. Move the steaks to direct heat and cook, uncovered, until charred and the thermometer registers 125 for rare to med. rare, about 2 more mins. per side. Transfer to a cutting board or baking sheet.; spread the tomato butter on the steaks and let rest 10 mins. before slicing.

"I've seen miracles just happen. Silent prayers get answered. And, broken hearts became brand new. That's what Faith can do."

Have FUN today!!!!

Love,

MM

Mexican Egg and Tortilla Chip Scramble

Here is a fun and easy one to get you up and at 'em!!
(serves 4-6)

2 T. unsalted Kerrygold* butter
1 poblano chile pepper, seeded and diced
1 bunch scallions, sliced
1 red or green* jalapeno, halved, seeded, and thinly sliced (wear gloves!*)
1/2 cup fresh corn kernels
Kosher salt
8 large eggs
1/4 cup water
4 cups white* corn tortilla chips, slightly crushed
1 cup shredded cheddar cheese (pepper Jack* or 4 shredded Mexican*) about 4 oz.
1/4 cup fresh cilantro, torn, plus more for topping\Dice avocado, sour cream, and pico
     de gallo, for topping

Melt the butter in a 10" cast-iron skillet over med.-high heat. Add the poblano, scallions, and jalapeno; cook, stirring occasionally, until slightly softened, 1-2 mins. Add the corn and 3/4 t. salt; cook stirring occasionally, until the veggies are soft, about 2 more mins. Whisk eggs with the water and 1/2 t. salt in a large bowl. Add the eggs to the skillet and cook, stirring constantly with a rubber spatula to form large curds, until the eggs are softly scrambled, about 2 mins. Add the tortillas, 3/4 cup cheese, and the cilantro to the skillet, cook stirring until well combined, 1-2 more mins. Sprinkle the scramble with the remaining cheese and top with avocado, sour cream, pico de gallo, and more cilantro. Serve right in the skillet.

"How to win at life.

Step 1: Let people do what they need to do to make them happy. Mind your own business, and do what you need to do to make you happy.

The end."

Have FUN today!!!!!

Love,

MM

Mediterranean Chickpea Salad

I am loosely following the Mediterranean Diet (and really enjoying it, OBTW. "It is a fabulous way to eat, not just because it's nutritious and health-promoting, but because it simply tastes GOOD!!"). Saw this in the paper, and WILL make it tonight for my dinner.
(serves 2-4)

1 15 oz. can chickpeas, drained and rinsed well, or 2 cups cooked chickpeas from dried
1/3 cup chopped or quartered Kalamata olives
1/4 cup chopped natural* almonds
2 oz. feta cheese, crumbled
1/2 cup chopped fresh flat-leaf parsley
2 T. fresh lemon juice
2 T. EVOO
1 small garlic clove, minced or pressed
Kosher* salt and freshly ground pepper, to taste

Place first 5 ingredients in a med. bowl. Toss gently to combine. Add lemon juice, olive oil, and garlic to bowl, toss again to coat. Taste and add S&P as needed. Serve immediately or cover and refrigerate. Can be served chilled or at room temp.

"Sometimes the easiest way to solve a problem is to stop participating in the problem."

Worship the Lord, Oh My Soul - today and every day!!!

Lots of Love,

Machete Milletti

Pork and Tomatillo Stew

This DELISH stew is the perfect culinary antidote for our cool and rainy day!!
(serves 6)

2 lbs. pork shoulder, butt, or loin
2 T. grapeseed or canola oil
1 lb. tomatillos
1 pound Campari* tomatoes, coarsely chopped
1 bottle dark beer (don't worry, the alcohol cooks out*)
6-8 juice oranges (to make 1&1/2 cups of fresh juice - DO NOT USE frozen or bottled!*)
1 bunch cilantro, chopped
2 jalapenos, seeds and white pith removed (wear gloves*)
Kosher* salt
1 head garlic
2 large sweet* onions, chopped
Freshly* ground pepper
1 can black beans, drained and rinsed well*
1 lime
Sour cream

Cut the pork into 2" cubes. Sprinkle with salt. Remove husks from tomatillos, wash the sticky surface off, and quarter them. Put them into a pot with the tomatoes, the dark beer, and orange juice. Let that stew for half an hour or so on med.-low, until everything has become tender. Brown the pork in a casserole dish, along with 8-10 whole cloves of peeled garlic, in a few T's of grapeseed or canola oil. You'll probably need to do this in batches, removing the pork as it browns. Put the onions into the now empty casserole, along with the cilantro and jalapenos. Add salt and pepper to taste, and be sure to scrape the bottom, stirring in the delicious browned bits. When the onions are translucent (about 10 mins.), put the tomatillo mixture along with the pork and garlic back into the casserole, turn the heat to low, partially cover, and cook very slowly for 2 hours. You can also do this in your slow cooker*.
Squish the garlic cloves into the stew with the back of a spoon, add a cup or so of the black beans, and cook for 1o more mins. Serve over white rice. Stir the juice of a lime in to a cup of sour cream and serve on the side.

"I think one of my favorite feelings is laughing with someone and realizing half way through how much you enjoy them and their existence."

Have FUN today!!!

Love,

MM

Hot Dogs from Four Different Cities

Saw these signature hot dogs and their deliciously unique creations in Woman's World, and wanted to share....Possibilities for M. Day?!!

Arizona: Sonoran Dog
Wrap the hot dog in bacon before grilling, then top with pinto beans, mayo, salsa, and guacamole.

Seattle: The Rainy City Dog
Smothered with cream cheese, grilled sweet* onions, and sliced jalapenos. One thing Seattleites skip?
     Ketchup!
     Editor's note: I have had this one, and it was messy, but YUMOLA!!

Ohio: Polish Boy
All beef frank covered in coleslaw, bbq sauce, and hot sauce with a serving of French fries on top.

Georgia: Scrambled Dog
A plate of chopped-up hot dogs covered with chili, onions, pickles, and oyster crackers. You'll need a fork for this one!!

"Sometimes the best witness is kindness."

Happy Friday, Friends!!

Love,

Machete Milletti

Cucumber and Red Onion Salad

I made this and took it to a Luncheon at our Church yesterday. It was GOBBLED up!! IF you have leftovers, pile it on sammies or burgers.
(makes 4 servings)

2 small English cucumbers (they were WAY expensive yesterday, so I used regular*) sliced thin
1 cup thinly sliced red onion
2 T. white wine vinegar or rice vinegar
1 T. white distilled vinegar
1/4 t. kosher* salt
1/4 t. freshly* ground pepper
1/4 t. sesame oil (I found that wasn't enough, so I added a total of 1/2 t.* - you could add more*)

Place all ingredients in a bowl; toss to combine. Cover and refrigerate about 1 hour. I found the longer chilled, the better, and I stirred mine occasionally*.

"Choose to speak words that brings blessings.

Have FUN today!!

Love,

MM

Bistro Mashed Sweet Onions and Potatoes

I got to go to the Wonderful Yakima Fruit Market yesterday, and besides all the yummy treasures I found including peach cobbler bread!!, I picked up their flyer that had this recipe on the back page:
(serves 4-6)

4 Walla Wall sweet onions, thinly sliced
2 lbs. small red potatoes
2 cloves garlic, minced
1 cup grated Parmesan cheese
1 cup ricotta cheese
5 T. Kerrygold* butter
1/2 cup cream
4 T. EVOO
Kosher* salt and freshly* ground pepper, to taste
Paprika

Preheat oven to 400. In a pot, boil potatoes with skins on; cook until tender. In a skillet, caramelize onions in the olive oil; set aside. Drain potatoes and combine with Parmesan, ricotta, cream, onion, S&P, and mash until slightly chunky. Melt butter together with the minced garlic. Spoon potato mixture into a baking dish, drizzle butter mixture on top of potatoes, dust with paprika, and bake until top is golden brown, about 10-15 mins.

"Ask yourself what makes you come Alive, and go do that, because what the world needs is people who have come alive." ~ Howard Therman

Have FUN today!!!!

Love,

MM

Chocolate-Banana Cream Pie

Holy Moly and Oooooo La La!! Step back cuz there WILL be a stampede!
(serves 8)

Frozen pie crust* or pastry for a 9"single-crust pie (I make so many quiches that I use frozen
     exclusively*)
2/3 cup plus 1/4 cup sugar, divided
1/2 cup all-purpose flour
1 envelope unflavored gelatin
1&1/4 cups half and half
3 large egg yolks, lightly beaten
1 cup sour cream or plain Greek yogurt*
1 t. rum extract
1 t. good* vanilla extract
1 oz. unsweetened or semi-sweet* or milk* chocolate, melted
4 medium bananas, sliced into rings
1/2 cup heavy whipping cream
Shaved chocolate curls for serving

Prepare the pastry: roll pastry out on a floured surface to a 1/8" thick circle; transfer to a 9" pie plate. Trim pastry to 1/2" beyond rim and flute edges. Refrigerate 30 mins. Or, thaw frozen crust*. Preheat oven to 425. Line pastry with a double thickness of foil. Fill with pie weights, dry beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, about 20-25 mins. Remove foil and weights. Bake until bottom is golden brown, about 4 mins. Cool on a wire rack.
Meanwhile, in a top of a double boiler or metal bowl over simmering water, mix 2/3 cup sugar, flour and gelatin. Whisk in half and half and egg yolks; cook whisking constantly, until temp. reaches 160 and mixture is thick enough to coat a metal spoon. Remove from heat; whisk in sour cream and extracts. Transfer 3/4 cup of the mixture to a small bowl; stir in melted chocolate until blended. Refrigerate vanilla and chocolate mixtures until set but not firm, about 30 mins. Spread chocolate mixture evenly over crust. Fold bananas into vanilla mixture; spread over chocolate layer. Refrigerate until firm, about 2 hours. Beat cream until it begins to thicken. Add the remaining sugar; beat until stiff peaks form. Spread over top. Sprinkle with shaved chocolate curls and a cold glass of milk*.

"When someone is rude to you, don't let your ego jump into the fight. You don't need to have the last word or a storybook ending. Walk away, stay centered, love yourself, and don't judge humanity by a few bad apples."

Have FUN today. The SUN returns. YAY!!

Love,

Machete Milletti

Pickled Grape and Blue Cheese Skewers

Here is another one from Sunday's paper that caught my eye and my pallet's imagination! Pairs well with yesterday's post.
(makes 24)

1 cup water
3/4 cup red wine vinegar
1 t. coriander seeds (you can buy these and the next 3 ingred. in stores that have bulk bins*)
1 t. mustard seeds
1 t. allspice berries
5 whole cloves
2 bay leaves, lightly torn
24 large seedless red grapes
4 oz. block of blue cheese
24 decorative toothpicks

Combine the first 7 ingredients (through bay leaves) in a small saucepan. Bring to a boil, reduce heat to med.-low and simmer 1 min. Place the grapes in a heat proof bowl. Pour vinegar mixture over grapes. Cool to room temp, cover and refrigerate at least 2 hours. To serve, drain grapes and pat dry. Cut the blue cheese into 24 cubes. Spear 1 pickled grape and 1 cube of cheese on each toothpick.

"If you want a field of service, look around you."

Have FUN today!!!

Love,

Machete Milletti

Itty Bitty Blts

Saw this in the paper today, and wanted to pass it along. The pic of them is SO cute. Perfect for a party or your hungry gang watching the Mariners' game!!
(makes 12)

3/4 lb. smoked uncured* thick sliced bacon
5-6 leaves romaine lettuce
1/4 cup mayonnaise
2 t. fresh chives, minced
24 slices cocktail size pumpernickel bread
Plum tomato, sliced
12 frilly* colored* wooden* toothpicks

Preheat oven to 400. Bake the bacon on a rack* placed on a rimmed baking sheet 10-12 mins. or until crisp, turning once or twice. Cool on a paper towel lined plate. Cut into 2" pieces. Cut the romaine, tough stems removed, into 2" strips. Stir together mayo. and chives. Spread mayo on lightly toasted bread. Top each with 1-2 slices tomato, 2-3 pieces of bacon, and a couple of strips of lettuce. Top with remaining bread slices, securing with a toothpick.

"God knows where you are and what you need." How cool is that?!!

Love,

MM

Grilled Salmon Skewers with Herb Minted Rice

Editor's note: I will be out of town tomorrow morning with no wi-fi access, so wanted to send this YUMOLA one your way!
(serves 4)

1 T. EVOO
1 cup brown basmati rice
1 lemon - 1/2 juiced (about 2 T.), 1/2 cut into wedges
2&1/3 cups water
1 t. kosher* salt
2 skin-on wild caught salmon fillets (about 8 oz. each), skin removed, cut into 16 cubes
1 t. freshly* ground pepper
1/2 t. ground cinnamon
1 pt. cherry tomatoes
2 med. zucchini (about 1&1/2" in diameter), halved lengthwise, each cut crosswise into 12 slices
3 T. finely chopped fresh mint
2 T. chopped flat leaf parsley*
2 T. fresh dill*, chopped

Preheat a grill or grill pan over med.-high. In a med. saucepan, heat 1&1/2 t. oil over med. heat. Add the rice and stir until well coated with oil, about 1 min. Add the lemon juice, water and 1 t. salt; bring to a boil. Reduce the heat to low; cover and simmer until the rice is tender, about 45 mins. Fluff with a fork. Meanwhile, toss the salmon with the remaining oil. In a small bowl, mix pepper with the cinnamon; sprinkle all over the salmon Thread tomatoes, zucchini, and salmon on eight metal or wooden skewers ( soak wooden ones in water for 30 mins.). Grill, turning occasionally, until the salmon is cooked and zucchini is crisp-tender, about 10 mins. Season with salt. Stir in the mint, parsley, and dill into the rice; transfer to a platter. Top with the skewers; serve with the lemon wedges.

"So far you've survived 100% of your worst days. You're doing GREAT!!"

Love,

Machete Milletti

Balsamic Steaks

The entire process including finishing with a 3 ingredient glaze for these juicy babies takes only 20 mins.!! Editor's note: Any quick-cooking cut of tender beef can be used - even skillet cooked burgers.
(serves 6)

1/2 cup low sodium beef broth
2 T. balsamic vinegar
1 T. Worcestershire sauce
1 t. onion powder
1/2 t. dried thyme
1/2 t. freshly ground* pepper
1/4 t. kosher* salt
3 boneless beef rib eye steaks, about 8 oz. each.
Non-stick cooking spray (again, I use coconut oil C.S.*)
1 T. chopped fresh flat-leaf parsley

In a small bowl, combine beef broth, vinegar, and Worcestershire; reserve. In a separate bowl, combine onions, powder, thyme, S&P. Rub spice mixture over all side of the steaks. Coat a large skillet with cooking spray; heat over med-high heat. Add steaks; cook, turning once, 3-4 mins. per side for med.-rare. Transfer to serving platter; cover to keep warm. To the skillet, add the reserve broth mixture. Cook, stirring occasionally, until mixture thickens to almost syrupy consistency, 3-4 mins. Spoon pan sauce over steaks; sprinkle with parsley.

"Experience is the hardest kind of teacher - it gives you the test first, and the lesson afterward." ~ Oscar Wilde

Have FUN today!!!

Love,

MM

Picnic Loaf

With this spate of wonderfully sunny warm weather, I thought a picnic suggestion seemed appropriate!
(serves 6)

8" round crusty loaf of Italian bread
Pesto or olive tapenade
Deli slices of your fav. meat like turkey, roast beef, salami, or a combo*
Fresh mozzarella
Roasted red peppers
Marinated artichoke hearts

Cut the top 1/4" off the bread and set it aside. Pull the soft bread from the bottom and sides leaving a 1/2" thick shell. Spread bottom with pesto or tapenade. Layer with meat, cheese, peppers, and artichoke hearts. Cover with bread top; wrap tightly in plastic wrap and chill at least 4 hours or overnight. Serve with rainbow fruit salad on skewers (raspberries, watermelon, pineapple, honeydew melon, kiwi, and blueberries).

"Be the reason someone believes in the goodness of people."

Happy Friday, and have FUN in the SUN today!!!!

Love,

MM

Grape and Feta Salad

I DO LOVE SALADS!! And, this one caught my eye with its pairing of sweet and salty, creamy and crunchy combined flavors = one great dish!! Especially on a hot day.
(serves4)

2 T. red wine vinegar
2 t. Dijon mustard
1/4 cup EVOO
4 cups mesclun greens or mixed greens of your choice*
1 cup seedless red* grapes, halved
1/2 cup thinly sliced red onion
1/2 cup sliced almonds
1/2 cup crumbled feta cheese
Kosher salt and freshly ground pepper

In a large bowl, whisk together vinegar, mustard, and oil. Add greens, grapes, onion, almonds, and feta. Slightly season with S&P. Toss gently to coat.

"Wake up and do the very best you can every day."

And don't forget to have FUN!!!

Love,

MM

Key Lime Pie Milkshake

Figured this one would be SO refreshing on this warm day!! Sip it under a tall leafy tree.
(serves 2)

2 cups vanilla ice cream
2 T. Key lime juice (such as Nellie & Joe's)
1/2 cup 2%* milk
1 t. good* vanilla
Whipped cream
Graham crackers, crushed
2 lime wedges

Place the first 4 ingredients in a blender. Blend til smooth. Pour into glasses. Top with whipped cream, crushed graham crackers, and garnish with a lime wedge in the glass edge.

"Remember that happiness is a way of travel, not a destination."

Have FUN today, and put on your sunblock!!!!

Love,

Machete Milletti

Caribbean Pork with Mango Sauce and Potato Salad

This one will make 'em sit up and take notice!!
(serves 4)

2 white sweet potatoes (about 1&1/4 lbs.), peeled and chopped
2 large eggs
1 mango, peeled and chopped
1 small red jalapeno pepper, chopped (optional*)
4 scallions, sliced
1/4 cup veg. oil
3 T. unfiltered* apple cider vinegar
1 T. plus 1 t. packed light brown sugar
Kosher salt and freshly ground pepper
1 large pork tenderloin (about 1&1/4 lbs.), trimmed
2 t. ground allspice
1/4 cup Dijonnaise (or Dijon mustard mixed with mayo.)

Preheat oven to 375. Put the sweet potatoes in a saucepan and cover with water by 1". Bring to a boil, then reduce to a simmer and add the eggs. Cook until the potatoes are tender and the eggs are hard-boiled, about 10 mins.; plunge into an ice bath*, drain, and set aside. Meanwhile, make the sauce: Puree the mango, jalapeno, half of the scallions, 2 T. each water, veg. oil., 1 T. vinegar, and 1 t. brown sugar in a food processor; season with S&P and set aside. Slice the pork lengthwise down the center, stopping 3/4" before cutting all the way through; open like a book. Top with plastic wrap; pound with a rolling pin until 1" thick. Season with S&P; rub with the remaining 1 T. brown sugar, and the allspice. Heat the remaining 2 T. veg. oil in an ovenproof skillet over med. heat. Add the pork; cook until browned, about 3 mins. per side. Transfer the skillet to the oven and bake until the pork is just cooked through, 5 mins. Remove to a board; let rest. Peel and chop the eggs. Whisk the Dijonnaise with the remaining 2 T. vinegar; toss with the sweet potatoes, eggs, the remaining scallions, 3/4 t. salt and a few grinds of pepper. Serve the pork with the potato salad and mango sauce.

"Thank God for the difficulties in your life since they provide protection from the idolatry of self-reliance."

Have FUN today!!!

Love,

MM

Greek Lemon Chicken Soup with Feta and Dill Stuffed Pitas

Here's def. a FAST crowd pleaser for a busy weeknight (or anytime)!
(serves 4)

3 T. EVOO, plus more for brushing
2 carrots, chopped
1 sweet* onion, chopped
Kosher salt, and freshly ground pepper
1 cup farro or orzo*
4 cups low sodium chicken broth
3 cups water
1 wide strip lemon zest removed with a vegetable peeler, plus the juice of 2 lemons
1 cup shredded rotisserie chicken breaks, skin removed
3 large eggs
1/2 cup crumbled feta - about 2 oz.
1 T. chopped fresh dill, plus more for topping
2 pitas, halved

Preheat the oven to 350. Heat the oil in a large pot over med.-high heat. Add the carrots, onion, 1/2 t. salt and a few grinds of pepper. Cook, stirring occasionally, until the veggies soften, about 5 mins. Add the faro and cook, stirring, until toasted, 1 min. Add the chicken broth and 3 cups water; cover and bring to a boil. Add the lemon zest, reduce the heat to med.-low and simmer, uncovered, until the faro is almost tender, about 15 mins. Stir in the chicken. Remove from heat and let cool slightly*. Whisk the eggs and lemon juice in a bowl; drizzle 1/2 cup of the broth into the eggs, whisking constantly. Gradually stir in the rest of the egg mixture into the pot. Cook over med.-low heat, stirring constantly, until thickened, about 3 mins. Season with 1/4 t. salt. Combine the feta and dill in a small bowl; season with S&P. Fill the pita halves with the feta mixture and lightly brush with olive oil. Transfer to a baking sheet and bake until the cheese melts, 2-3 mins. Top each serving of soup with more dill; season with pepper. Serve with the stuffed pitas.

"Encourage one another and build each other up."

Have FUN today!!

Love,

MM                 

S'mores Cake with Chocolate Ganache

This one will show Mom just how much you love her and how much she means to you - especially if she LOVES s'mores!!!
(serves 8-10)

For the ganache:
1/2 cup heavy cream
4 oz. semisweet chocolate, finely chopped
Pinch of fine* sea* salt
1/2 t. good* vanilla extract

For the filling:
8 whole graham crackers, crushed
2 T. unsalted Kerrygold* butter, melted
Pinch of fine* sea* salt
Veg. oil, for the spatula
1 16 oz. container marshmallow cream

For the cake:
Basic Chocolate Cake (either from a box, or from scratch), baked and cooled

To make the ganache: Heat the heavy cream, chocolate, and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), stirring occasionally, until the chocolate melts and the ganache is smooth. Stir in the vanilla. Remove the bowl from the pan and set aside until the ganache is cool and thick but still pourable, about 1 hour.
Meanwhile, make the filling: Preheat the oven to 350. Toss the graham cracker crumbs, melted butter, and salt in a bowl until combined. Spread out on a baking sheet. Bake, stirring occasionally, until toasted, 8-10 mins: let cool.
Assemble the cake as close to serving time as possible: Using a long serrated knife, carefully slice each cake layer in half horizontally (you want 4 layers). Place 1 cake layer on a platter. Using a lightly oiled offset spatula or spoon, spread 1/3 of the marshmallow cream on top, stopping about 1" from the edge (if the marshmallow cream is difficult to spread, microwave 10-15 secs. to soften). Sprinkle 1/3 of the graham cracker mixture over the marshmallow cream. Repeat to make 4 layers, ending with cake; reserve a few tablespoons of the graham cracker mixture for topping. Pour the ganache over the cake, letting it drip down the sides. Sprinkle with the reserved graham cracker mixture. Serve immediately.

"If we remember the miracles God has done in our past, we would not so easily fall into worry and fear when we have new challenges to face." ~ Joyce Meyer

Happy Mother's Day!!!

Love,

Machete Milletti

The Old Forester Mint Julep

I went to the Official Kentucky Derby Site for this recipe, and here is what they had to say about this iconic drink: "No Derby Party is complete without the Mint Julep which has been the traditional beverage of Churchill Downs and the Kentucky Derby for nearly a century. Each year, almost 120,000 Old Forester Mint Juleps are served over the two day period of the Kentucky Oaks and the Kentucky Derby. This is a feat that requires over 10,000 bottles of Old Forester Mint Julep Ready-to-Serve Cocktail, 1,000 lbs. of freshly harvested mint, and 60,000 lbs. of ice!" And, lucky Diane and Danny Shaeffer are there!!! And, lucky ME cuz I will be at Emerald Downs today to witness the event on the giant screen. Will likely bet a $1 exacta box using 3 horses. My M.O.

2 cups Sugar in the Raw*
2 cups water
Sprigs of fresh mint
Crushed ice
Old Forester Kentucky Bourbon
Silver Julep Cups (or Mason jars*)

Make a simple syrup by boiling sugar and water together for five mins. Cool and place in a covered container with six or eight sprigs of fresh mint, then refrigerate overnight (or as long as possible). Make one julep at a time by filling a julep cup with crushed ice, adding 1 T.  mint syrup, and 2 oz. of Old Forester Kentucky Bourbon. Stir rapidly with a spoon to frost the outside of the cup. Garnish with s sprig of fresh mint. Combine this with a traditional Kentucky Hot Brown Sammie (see my blog on 5/2/14 for the recipe), and you are good to go!! And, they're raaaaaaaaaaaaaaaaacing!!!

"Be a voice of encouragement to someone today."

Have FUN in the SUN!!

Love,

Machete Milletti

Salmon Pot Pie Casserole with Cornmeal Biscuits

Bet your hungry peeps will beg you to make this one again and again!!
(serves 8)

Cornmeal Biscuits:
2 cups all-purpose flour
1/2 cup cornmeal
2 t. baking powder
1/2 t. kosher* salt
1/4 cup shortening
1 cup buttermilk

Salmon Pot Pie:
1 egg, lightly beaten
3 T. Kerrygold* butter
1 T. EVOO
2 med. leeks, washed, white and light green parts, chopped (1 cup)
8 oz. cremini mushrooms, stemmed and halved or quartered if large (3 cups)
3 cloves garlic, minced
1/4 t. kosher* salt
1/2 t. freshly* ground pepper
1/4 cup all-purpose flour
2 cups low sodium* chicken broth
1/4 cup whipping cream
1&1/2 cups fresh or petite frozen peas (I love Trader Joe's*)
2 large organic* carrots, thinly sliced
1 cup broccoli florets
1 lb. wild caught* salmon fillet, skinned and cut into 1" cubes
3 T. chopped fresh dill weed

1. Preheat oven to 400. Prepare Cornmeal Biscuits: In a large bowl, combine the flour, cornmeal, baking poser and salt. Cut in the shortening until pea-size. Stir in buttermilk. Turn out onto a floured surface. Knead gently 10-15 strokes or until dough comes together. Pat to 3/4" rounds, repatting as needed. Place 8 rounds on baking sheet; brush with egg and sprinkle lightly with salt. Partially bake about 12 mins. or until lightly golden. Remove from the oven. Heat butter and oil in a large skillet over med. heat. Add leeks; cook and stir 4 mins. Stir in mushrooms, garlic, freshly ground pepper, and salt. Cook and stir 4-6 mins. or until liquid evaporates and mushrooms are just brown.

2. Stir flour into leek mixture; stir 1 min. Add broth and cream. Cook and stir until bubbly. Add remaining ingredients, bring to boiling. Transfer to a 2 qt. baking dish.

3. Arrange partially baked biscuits on top. Bake 15-20 mins. or until biscuits are golden brown.

"You are free to choose, but you are not free from the consequence of your choice."

Have Fun and Happy Friday!!

Love,

MM

Shrimp Fajita Salad

Happy Cinco de Mayo!! What are you making for your fiesta today?? Here's a tasty suggestion:
(serves 4)

3 T. EVOO
1 large sweet* onion, halved and thinly sliced
3 assorted colors of bell peppers, seeded and thinly sliced
3/4 t. fajita seasoning
1/4 cup water
Juice of 2 limes, plus wedges for serving
1 t. agave nectar or honey
1/2 cup fresh cilantro, roughly chopped
Kosher salt and freshly ground pepper
1&1/4 lbs. large shrimp, peeled and deveined
4 flour tortillas
1/2 head iceberg lettuce, shredded
1/2 cup pico do gallo

Heat 1 T. oil in a large nonstick skillet over med.-high heat. Add the onion and cook, stirring occasionally until slightly softened, about 5 mins. Add the bell peppers and 1/2 t. fajita seasoning. Cook, stirring occasionally, until the onion starts browning and the peppers are slightly softened, about 3 mins. Add the water and continue cooking until the veggies are tender, about 5 more mins. Meanwhile, whisk half of the lime juice with 1&1/2 T. oil and the agave in a med. bowl. Add half of the cilantro, and the onion and peppers (reserve the skillet). Season with S&P; toss to coat and set aside. Wipe out the skillet and heat over high heat. Toss the shrimp with the remaining 1/2 T. oil and 1/4 t. fajita seasoning in a bowl. Add to the skillet and cook until the shrimp are pink, 2-3 mins. per side. Remove from the heat and add the remaining lime juice and cilantro; season with S&P. Warm the tortillas as the label directs. Divide the lettuce among 4 bowls; top with the onion and peppers, shrimp, and pico de gallo. Serve with the tortillas and lime wedges. OLE!!!

"When we remember we are all mad, the mysteries disappear and life stands explained." ~ Mark Twain

Have FUN today!!!

Love,

MM

Chicken Enchilada Rice Bake

Day 3 of Mex it up. And, 66 years ago I was born. Gird your loins, and look out world!! But, I have learned how to behave in public (tho I have heard that people say there is no evidence of that - wha wha wha). This one will fill and satisfy your HUNGRY crew!!
(serves 4)

2 T. EVOO
1 small sweet* onion, chopped
2 cloves garlic, chopped
1 T. taco or fajita seasoning (or just add cumin and chili powder*)
1 14.5 oz. can chopped tomatoes with green chiles
1 cup converted long-grain white rice
3 cups of water
2 cups shredded rotisserie chicken, skin removed
2 cups shredded 4* Mexican cheeses (about 8 oz.)
1/2 cup fresh cilantro, roughly chopped, plus more for topping
Kosher salt
6 corn tortillas, cut into quarters
Sour cream, guacamole*. sliced black olives*. and pickled jalapenos, for topping

Heat the oil in a large nonstick ovenproof skillet over med.-high heat. Add the onion and cook until slightly softened, about 2 mins. Add the garlic and taco seasoning and cook stirring occasionally, until the garlic softens, about 1 min. Stir in the tomatoes, rice and 3 cups of water. Bring to a boil, then cover and reduce the heat to med. low. Cook until rice is tender, about 20 mins. Preheat the broiler. Remove the skillet from the heat and stir in the chicken, 1 cup of cheese, the cilantro and 1/2 t. salt. Arrange the tortillas on top to cover and sprinkle wit the remaining 1 cup cheese. Broil until the cheese melts, 2-3 mins. Top with the sour cream, guac., black olives, and jalapenos.

My goal today:

Start with God

Stay with God

End with God!

I get to go out to lunch, to Molbaks to get more stuff for my balcony farm, and to dinner at the Beach House Grill. Steak and a friend egg on charred leeks for breakfast. YAY. I WILL have FUN today!!!

Love,

Machete Milletti

Radish Salsa

Mex it up Day 2! This salsa is YUMOLA served with grilled pork, fish, or chicken tacos, and a great addition to your Fiesta. OLE!
(no serving size listed)

1 large champagne* mango or Granny Smith* apple
2-3 dried apricots, cranberries, blueberries, or strawberries (I would use them all!!)
12 large radishes, rinsed clean*, and both tops and bottoms cut*
Juice of 1 lemon or lime
2-3 T. EVOO
Kosher* salt, to taste
2-3 T. cilantro or mint

Chop all fruit, removing skins. Place in a large glass bowl. Add radishes, citrus juice, oil, salt, and cilantro. If using mint, add immediately before serving to prevent mint from darkening. Mix well. Cover and refrigerate for 2 hours or longer.

"Believe in wonder, love, and happiness! Look forward, not back. Do what you want and be proud of it, because you're the only one who has to live your life."

Have FUN today!!!

Love,

MM

Burgers Al Pastor

Let's Mex it up!!! Day 1 of my Cinco de Mayo culinary offerings! These burgers are a fun take on the traditional Tijuana street tacos.
(serves 6)

6 dried guajillo chile peppers, stemmed and seeded
2 t. crumbled dried marjoram
2 t. crumbled dried oregano
2 cloves, garlic, peeled
1 small sweet* onion, chopped
1/2 cup sweetened pineapple juice
Kosher salt
Freshly ground pepper
2 lbs. ground pork
Veg. oil, for the baking sheets
1/2 pineapple, peeled, cored, and sliced into 1/3" rounds
1/3 cup mayo.
6 sesame hamburger buns
1 cup fresh cilantro

Soak the chiles in boiling water until softened, about 10 min. Drain and puree with the marjoram, oregano, garlic, 1/4 of the chopped onion, and the pineapple juice in a blender until smooth. Add 1&1/2 t. salt and 1/4 t. pepper. Blend to combine. Combine the pork and the marinade with a fork in a large bowl. Cover with plastic wrap and refrigerate for 30 mins. Preheat the broiler. Divide the pork mixture into 6 equal portions. Shape each portion into a 3/4" thick patty. Lightly oil a rimmed baking sheet; place the patties on the baking sheet and broil until slightly charred and cooked through, about 9 mins. per side. Transfer patties to a plate and cover with foil to keep warm. Let rest about 8 mins. Meanwhile, lightly oil another rimmed baking sheet, add the pineapple rings and broil until slightly charred, about 2 mins. per side. Spread about 1 t. mayo. ln the cut sides of each bun and broil them until the mayo. has melted, about 2 mins. Place the burgers on the bottom halves of the buns. Top with the pineapple, cilantro, the remaining chopped onion, and the bun tops.

"Saints are people through whom God's light shines."

Have FUN today!!!

Love,

Machete Milletti