This one (I saw in "BA's Grilling Issue") comes from Chef Christopher Burton from the 51 Lincoln restaurant in Newton, Maine!! And, the reader that requested his recipe wrote that "This steak is exactly what I want to make when I grill in my own backyard".
(serves 4)
2 garlic cloves
3/4 cup veg. oil
1 cup cilantro leaves with tender stems
1&1/4 cups flat-leaf* parsley leaves with tender stems, divided
3/4 cup lemon* mint leaves, divided
1&1/2 lb. hanger steak, center membrane removed
2 T. sherry vinegar
1 t. fresh lemon juice
1 t. honey
4 T. EVOO, divided
Kosher salt, and freshly ground pepper
2 fennel bulbs, cored, cut into wedges
2 large beefsteak tomatoes, cut into wedges
3 oz. block feta, cut into 2&1/2" pieces
Blend garlic, veg. oil, cilantro, 1 cup of parsley, and 1/2 cup mint in a blender until smooth. Transfer to a resealable plastic bag and add steak. Seal bag, turn to coat, and chill steak 3-12 hours. Whisk vinegar, lemon juice, and honey in a small bowl. Gradually drizzle in 2 T. olive oil, whisking until emulsified. Season vinaigrette with S&P. Prepare a grill for med.-high heat. Remove steak from marinade and pat dry; season with S&P. Grill until nicely browned and an instant-read thermometer registers 125 for med.-rare, about 5 mins. per side. Transfer to a cutting board; let rest at least 10 mins. before slicing against the grain. Meanwhile, toss fennel and the remaining 2 T. olive oil in a large bowl; season with salt. Grill fennel on cut sides until charred and beginning to soften, about 2 mins. per side. Return to bowl, drizzle with vinaigrette, and toss to coat. Let cool slightly, then gently toss in tomatoes, feta, and remaining 1/4 cup parsley and 1/4 cup mint. Serve salad alongside steak. Editor's note: the 51 Lincoln grills their tomatoes on a screaming hot grill, but this can be tricky. Make sure to oil grates*.
"Don't fall into the trap of being negative, complacent, or just taking whatever life brings your way. Set the tone for victory, for success, and for new levels. Enlarge your vision. Make room for God to do something new in your life today!"
Love,
MM
Thursday, June 30, 2016
Wednesday, June 29, 2016
Creamy Buffalo Potato Salad
Thought we should start thinking ahead to Monday, the 4th of July!! Saw this one in the paper this morning that has an interesting twist to the "normal" p.s.
(serves 6)
1 lb. med. boiling potatoes, scrubbed and sliced 1/4" thick, preferably using a mandolin (please
use guard!)
1 small baking potato (about 1/2 lb.), peeled and sliced 1/4" thick, using the mandolin
1/4 cup natural* cider vinegar (I like Bragg's*)
1&1/2 t. kosher salt
1/3 cup mayonnaise
1/4 cup sour cream or plain no-fat Greek yogurt
2 oz. crumbled soft, creamy blue cheese
1-2 t. Frank's Hot Sauce*
1/2 cup finely chopped celery plus celery leaves for garnish
Freshly* ground black pepper
In a med. saucepan combine the potatoes with cold lightly salted water to cover by 2", and bring the water to a boil. Simmer the potatoes until they are just tender when pierced with the tip of a knife, about 5-7 mins. Meanwhile, in a large bowl, whisk together the vinegar and the salt until the salt is dissolved. When the potatoes are tender, drain and add them immediately to the bowl with the vinegar mixture. Toss to coat, and let cool to room temp, about 30 mins. Add the mayo, sour cream blue cheese, hot sauce, chopped celery, and pepper to taste to the potatoes and toss well. If the potato salad seems dry, stir in some cold cater and toss again. Transfer to a serving bowl and garnish with the celery leaves.
"To avoid drifting away from God, stay anchored to the Rock."
Have FUN today!!!!
Love yourself and each other,
MM
(serves 6)
1 lb. med. boiling potatoes, scrubbed and sliced 1/4" thick, preferably using a mandolin (please
use guard!)
1 small baking potato (about 1/2 lb.), peeled and sliced 1/4" thick, using the mandolin
1/4 cup natural* cider vinegar (I like Bragg's*)
1&1/2 t. kosher salt
1/3 cup mayonnaise
1/4 cup sour cream or plain no-fat Greek yogurt
2 oz. crumbled soft, creamy blue cheese
1-2 t. Frank's Hot Sauce*
1/2 cup finely chopped celery plus celery leaves for garnish
Freshly* ground black pepper
In a med. saucepan combine the potatoes with cold lightly salted water to cover by 2", and bring the water to a boil. Simmer the potatoes until they are just tender when pierced with the tip of a knife, about 5-7 mins. Meanwhile, in a large bowl, whisk together the vinegar and the salt until the salt is dissolved. When the potatoes are tender, drain and add them immediately to the bowl with the vinegar mixture. Toss to coat, and let cool to room temp, about 30 mins. Add the mayo, sour cream blue cheese, hot sauce, chopped celery, and pepper to taste to the potatoes and toss well. If the potato salad seems dry, stir in some cold cater and toss again. Transfer to a serving bowl and garnish with the celery leaves.
"To avoid drifting away from God, stay anchored to the Rock."
Have FUN today!!!!
Love yourself and each other,
MM
Tuesday, June 28, 2016
MM's Cold Tomato Gazpacho with Avocado
Ya gotta try this!! SO refreshing. I topped it with sliced black olives and torn cilantro. I did add about 3 dashes of Tabasco, so it kept your attention, but that is optional, and if you want to add it for flavor, you can always tone it down by adding sour cream crème fraiche, or plain Greek yogurt.
(serves 3-4)
1 small can original V-8
1 can Rotel (chopped tomatoes and mild green chiles)
1 stalk of celery, finely diced
1 Persian cucumber, finely diced
1/4 cup red onion, finely diced
Lime juice, to taste
Lime beer salt, to taste
2-3 dashes of Tabasco (optional)
1 ripe avocado, cut into cubes
Sliced black olives for garnish
A handful of fresh cilantro, hand torn
Sour cream, crème fraiche, or plain Greek yogurt
Mix the first 8 ingredients through Tabasco together in a med. bowl. Carefully fold in avocado cubes. Chill overnight or as long as you can for the flavors to meld. Garnish bowls with the olives, and cilantro, and serve the sour cream on the side.
"In solitude you will find that even silence is too noisy when you're not at peace with yourself."
I had fun today. Hope you did, too!!
Love,
MM
(serves 3-4)
1 small can original V-8
1 can Rotel (chopped tomatoes and mild green chiles)
1 stalk of celery, finely diced
1 Persian cucumber, finely diced
1/4 cup red onion, finely diced
Lime juice, to taste
Lime beer salt, to taste
2-3 dashes of Tabasco (optional)
1 ripe avocado, cut into cubes
Sliced black olives for garnish
A handful of fresh cilantro, hand torn
Sour cream, crème fraiche, or plain Greek yogurt
Mix the first 8 ingredients through Tabasco together in a med. bowl. Carefully fold in avocado cubes. Chill overnight or as long as you can for the flavors to meld. Garnish bowls with the olives, and cilantro, and serve the sour cream on the side.
"In solitude you will find that even silence is too noisy when you're not at peace with yourself."
I had fun today. Hope you did, too!!
Love,
MM
Husk-Wrapped Chicken with Corn Relish
As you can see, my trend is to offer you grilled or cold salad/soup suggestions to avoid (at all costs unless you are cooking early in the morning, or late at night) turning on your oven!! I saw this one in BH&G, and it sounded and LOOKED really Delish. OBTW (Editor's note), I am making cold gazpacho soup with avocado today for my lunch. Will give you the report and recipe tomorrow!
(makes 4 servings)
4 ears of corn (I like either the white or bi-colored*)
1 T. chili powder
2 t. dried oregano
1/2 t. kosher salt
8 boneless, skinless chicken thighs
2 T. EVOO
2 T. red wine vinegar
1&1/2 cups chopped fresh* pineapple
1 small seeded, chopped jalapeno (wear gloves!*)
1/4 cup chopped tiny diced red onion
Remove husks and silks from the corn, reserving husks. Rinse husks and dry well*. Combine the chili powder, oregano, and salt in a small bowl. Sprinkle over the chicken thighs. Wrap each in a piece of husk. Tear strips from remaining husks; tie around the wrapped chicken to secure. In a large bowl, whisk together olive oil and vinegar. Cut corn from cobs; add to bowl. Add pineapple, jalapeno and red onion. Season to taste. Grill chicken on rack of a covered grill directly over med. heat 20-25 mins. or until done, turning occasionally. Unwrap chicken; serve with relish.
"To enjoy the future, accept God's forgiveness for the past."
Have FUN today!!!!
Love,
MM
(makes 4 servings)
4 ears of corn (I like either the white or bi-colored*)
1 T. chili powder
2 t. dried oregano
1/2 t. kosher salt
8 boneless, skinless chicken thighs
2 T. EVOO
2 T. red wine vinegar
1&1/2 cups chopped fresh* pineapple
1 small seeded, chopped jalapeno (wear gloves!*)
1/4 cup chopped tiny diced red onion
Remove husks and silks from the corn, reserving husks. Rinse husks and dry well*. Combine the chili powder, oregano, and salt in a small bowl. Sprinkle over the chicken thighs. Wrap each in a piece of husk. Tear strips from remaining husks; tie around the wrapped chicken to secure. In a large bowl, whisk together olive oil and vinegar. Cut corn from cobs; add to bowl. Add pineapple, jalapeno and red onion. Season to taste. Grill chicken on rack of a covered grill directly over med. heat 20-25 mins. or until done, turning occasionally. Unwrap chicken; serve with relish.
"To enjoy the future, accept God's forgiveness for the past."
Have FUN today!!!!
Love,
MM
Monday, June 27, 2016
Strawberry Shortcakes in Mason Jars
What a brilliant idea for picnics, outdoor concerts, and camping trips!!
(makes 4)
4 16 oz. mason jars and lids
2 lbs. strawberries, stemmed and thinly sliced
2 cups Sugar in the Raw*
2 lemons, juiced
1 store-bought angel food cake or mini shortcakes* (in the produce dept.)
Whipping cream
Grated zest of 1 lime
Chopped fresh lemon* mint, for garnish
Mix the strawberries, 1 cup of sugar, and the lemon juice in a bowl. Let the bowl sit in the fridge overnight (or as long as possible*). Trace around a mason jar bottom with a knife to cut a round piece of angle food cake. Press the cake into the bottom of the jar. Repeat with the remaining jars. To make the whipping cream: In a cold metal bowl, slowly mix the cream, the remaining 1 cup sugar, and the lime zest using a hand mixer for about 7 mins. The mixture will first turn into a bowl of tiny bubbles, then it will slowly turn into a thick zesty whipped cream. Layer the strawberries on the top of the cake pieces. Add the whipped cream and garnish with chopped mint.
"You want a man who ruins your lipstick not your eye make-up!"
Have FUN in the SUN today. Stay hydrated, and put on your sun screen!!!!
Love,
MM
(makes 4)
4 16 oz. mason jars and lids
2 lbs. strawberries, stemmed and thinly sliced
2 cups Sugar in the Raw*
2 lemons, juiced
1 store-bought angel food cake or mini shortcakes* (in the produce dept.)
Whipping cream
Grated zest of 1 lime
Chopped fresh lemon* mint, for garnish
Mix the strawberries, 1 cup of sugar, and the lemon juice in a bowl. Let the bowl sit in the fridge overnight (or as long as possible*). Trace around a mason jar bottom with a knife to cut a round piece of angle food cake. Press the cake into the bottom of the jar. Repeat with the remaining jars. To make the whipping cream: In a cold metal bowl, slowly mix the cream, the remaining 1 cup sugar, and the lime zest using a hand mixer for about 7 mins. The mixture will first turn into a bowl of tiny bubbles, then it will slowly turn into a thick zesty whipped cream. Layer the strawberries on the top of the cake pieces. Add the whipped cream and garnish with chopped mint.
"You want a man who ruins your lipstick not your eye make-up!"
Have FUN in the SUN today. Stay hydrated, and put on your sun screen!!!!
Love,
MM
Sunday, June 26, 2016
Tuna Cucumber Potato Salad with Sorrel Viniagrette
Here is another flavor-packed salad for this warm day! Sorrel (a tangy lemon flavored green) is one of my favorites out on my balcony farm. If you can't find it, use baby spinach (stems removed, please), and add a little lemon. Welcome to new readers! Just wanted to 'splain that when I make a change or suggestion that deviates from the original recipe, I denote it with an asterisk*. And, if is my recipe, it is preceded by my initials, "MM's" (my Chef name is Machete Milletti).
(serves 6)
Sorrel Vinaigrette:
5 T. EVOO
1/2 sweet onion, thinly sliced (1 cup)
1/2 hothouse or Persian* cucumber, peeled and cut into 3/4" pieces
2 cups packed sorrel leaves, stems removed*
1/4 cup canola oil
2 T. crème fraiche
Kosher salt
Salad:
1 lb. small Yukon potatoes
Kosher salt and freshly* ground pepper
2 T. EVOO
1 hothouse or 2 Persian* cucumber(s) - (about 1 lb.), thinly sliced crosswise
8 oz. arugula, thick stems discarded
8 oz. best-quality wild caught* tuna packed in olive oil, drained and flaked into large pieces
Lemon crowns*, for garnish
Make the vinaigrette: In a small nonstick skillet, heat 1 T. of the olive oil. Add the onion and cook over low heat, stirring occasionally, until very soft but not browned, about 12 mins. Scrape into a blender and let cool. To the blender, add the cucumber and sorrel and puree until smooth. With the machine on, drizzle in the remaining 1/4 cup olive oil and the canola oil. Strain the vinaigrette into a small bowl, pressing on the solids. Whisk in the crème fraiche, and season with S&P. Cover and refrigerate til ready to use, or overnight.
Make the salad: In a medium saucepan, cover the potatoes with 2" of water and season with salt. Bring to a simmer an cook until tender, about 30 mins. Drain and let cool slightly. Thinly slice the potatoes and transfer to a medium bowl. toss with the olive oil and season with salt. In another bowl, combine the sliced cucumber and arugula with 3/4 cup of the vinaigrette and season with S&P; toss to coat. Mound the salad on plates and top with the potatoes and tuna. Garnish with pepper and serve the remaining vinaigrette on the side. Garnish plates with lemon crowns.
"Prayer is simply an honest conversation with God."
Love,
Machete Milletti
(serves 6)
Sorrel Vinaigrette:
5 T. EVOO
1/2 sweet onion, thinly sliced (1 cup)
1/2 hothouse or Persian* cucumber, peeled and cut into 3/4" pieces
2 cups packed sorrel leaves, stems removed*
1/4 cup canola oil
2 T. crème fraiche
Kosher salt
Salad:
1 lb. small Yukon potatoes
Kosher salt and freshly* ground pepper
2 T. EVOO
1 hothouse or 2 Persian* cucumber(s) - (about 1 lb.), thinly sliced crosswise
8 oz. arugula, thick stems discarded
8 oz. best-quality wild caught* tuna packed in olive oil, drained and flaked into large pieces
Lemon crowns*, for garnish
Make the vinaigrette: In a small nonstick skillet, heat 1 T. of the olive oil. Add the onion and cook over low heat, stirring occasionally, until very soft but not browned, about 12 mins. Scrape into a blender and let cool. To the blender, add the cucumber and sorrel and puree until smooth. With the machine on, drizzle in the remaining 1/4 cup olive oil and the canola oil. Strain the vinaigrette into a small bowl, pressing on the solids. Whisk in the crème fraiche, and season with S&P. Cover and refrigerate til ready to use, or overnight.
Make the salad: In a medium saucepan, cover the potatoes with 2" of water and season with salt. Bring to a simmer an cook until tender, about 30 mins. Drain and let cool slightly. Thinly slice the potatoes and transfer to a medium bowl. toss with the olive oil and season with salt. In another bowl, combine the sliced cucumber and arugula with 3/4 cup of the vinaigrette and season with S&P; toss to coat. Mound the salad on plates and top with the potatoes and tuna. Garnish with pepper and serve the remaining vinaigrette on the side. Garnish plates with lemon crowns.
"Prayer is simply an honest conversation with God."
Love,
Machete Milletti
Saturday, June 25, 2016
Shrimp Salad with Lime Dressing
This one floats MY boat!! "The sweet onions lend a nice punch without the sharp, biting taste of most other onions which means they won't overpower when sliced thin and tossed in a salad." I would savor this al fresco.
(serves 4)
1 lime
1/8*-1/4 t. cayenne pepper
1/2 t. kosher salt
2 T. plus 1 t. EVOO
1 lb. uncooked large shrimp in shells, seeded, peeled, and deveined
2 avocados, halved, seeded, peeled, and sliced
1 large heirloom* tomato, cut into chunks
1/2 Walla Wall or Vidalia sweet onion, thinly sliced
1/2 cup packed fresh cilantro
For the lime dressing: Remove 1 t. zest from lime; juice to get 3 T. In a small bowl combine zest, juice, cayenne, and 1/4 t.salt. Slowly whisk in 2 T. of the olive oil until combined. In a med. bowl toss shrimp with the remaining 1 t. oil and 1/4 t. salt. Grill shrimp on the greased rack of a covered grill directly over med. heat 3-4 mins. or until opaque, turning once halfway through grilling. On a large platter arrange shrimp, avocados, tomatoes, and onion. Drizzle with dressing and top with cilantro.
"Surround yourself with uplifting, inspiring, helpful, loving, and positive people."
And, have FUN today!!!
Love,
MM
(serves 4)
1 lime
1/8*-1/4 t. cayenne pepper
1/2 t. kosher salt
2 T. plus 1 t. EVOO
1 lb. uncooked large shrimp in shells, seeded, peeled, and deveined
2 avocados, halved, seeded, peeled, and sliced
1 large heirloom* tomato, cut into chunks
1/2 Walla Wall or Vidalia sweet onion, thinly sliced
1/2 cup packed fresh cilantro
For the lime dressing: Remove 1 t. zest from lime; juice to get 3 T. In a small bowl combine zest, juice, cayenne, and 1/4 t.salt. Slowly whisk in 2 T. of the olive oil until combined. In a med. bowl toss shrimp with the remaining 1 t. oil and 1/4 t. salt. Grill shrimp on the greased rack of a covered grill directly over med. heat 3-4 mins. or until opaque, turning once halfway through grilling. On a large platter arrange shrimp, avocados, tomatoes, and onion. Drizzle with dressing and top with cilantro.
"Surround yourself with uplifting, inspiring, helpful, loving, and positive people."
And, have FUN today!!!
Love,
MM
Friday, June 24, 2016
MM's Mac.& Cheese, Chopped Mild Green Chiles, and Walla Walla Onions, Stuffed Meatloaf Wrapped in Bacon!!
My good friend, Jerome did a huge favor for me Tuesday so this was his prize!!
(in his case, serves 1 - maybe 2 if he was able to save a slice for his beautiful bride)
1&1/2 lb. burger
1 egg, slightly beaten
1/4 cup Panko breadcrumbs
1/3 cup 2% milk
1/2 Walla Walla sweet onion, finely chopped
1/2 t. smoked paprika
1-2 cloves garlic, minced
1/2 t. Montreal seasoning
1 t. kosher salt
Freshly ground pepper
Stoffer's Macaroni and Cheese, thawed
1 small can mild chopped green chiles, drained
6-8 slices of thin cut bacon
Preheat oven to 350. Crack the egg into a large mixing bowl, and lightly beat with a fork. Put burger in the bowl along with the next 8 ingredients through pepper. Mix together gently til combined. Do not over mix as meat will become tough. Split burger mixture into 2 halves. Put one in the bottom of your meatloaf pan so it covers the surface. Spread the mac and cheese over that, and top with the green chiles. Put the other half of the meatloaf mixture on top of that and smooth out to cover the stuffing and seal the ends and sides. Wrap bacon strips around and over length of loaf. Bake an hour to an hour and a half until the bacon is browned and the burger is cooked. Note: there will be a lot of grease that you will need to drain during the cooking process that will come from the bacon and burger. Watch and drain frequently!! When thoroughly cooked, remove and let rest for at least 10 mins. before slicing. IF there is any left, you can make a cold meatloaf sammie with ketchup and mayo. on white bread the next day.
"Be weird. Be random. Be who you are. Because you never know who would love the person you hide."
Happy Friday and Have FUN today!!!!!!
Love,
Machete Milletti
(in his case, serves 1 - maybe 2 if he was able to save a slice for his beautiful bride)
1&1/2 lb. burger
1 egg, slightly beaten
1/4 cup Panko breadcrumbs
1/3 cup 2% milk
1/2 Walla Walla sweet onion, finely chopped
1/2 t. smoked paprika
1-2 cloves garlic, minced
1/2 t. Montreal seasoning
1 t. kosher salt
Freshly ground pepper
Stoffer's Macaroni and Cheese, thawed
1 small can mild chopped green chiles, drained
6-8 slices of thin cut bacon
Preheat oven to 350. Crack the egg into a large mixing bowl, and lightly beat with a fork. Put burger in the bowl along with the next 8 ingredients through pepper. Mix together gently til combined. Do not over mix as meat will become tough. Split burger mixture into 2 halves. Put one in the bottom of your meatloaf pan so it covers the surface. Spread the mac and cheese over that, and top with the green chiles. Put the other half of the meatloaf mixture on top of that and smooth out to cover the stuffing and seal the ends and sides. Wrap bacon strips around and over length of loaf. Bake an hour to an hour and a half until the bacon is browned and the burger is cooked. Note: there will be a lot of grease that you will need to drain during the cooking process that will come from the bacon and burger. Watch and drain frequently!! When thoroughly cooked, remove and let rest for at least 10 mins. before slicing. IF there is any left, you can make a cold meatloaf sammie with ketchup and mayo. on white bread the next day.
"Be weird. Be random. Be who you are. Because you never know who would love the person you hide."
Happy Friday and Have FUN today!!!!!!
Love,
Machete Milletti
Thursday, June 23, 2016
Korean BBQ Pulled Beef Tacos
"When you wrap warm flour tortillas around the sassy filling of chuck roast that has been slow-cooked in a savory sauce you will experience melt-in-your-mouth pulled beef that just can't be beat!!"
(serves 4)
What you'll need:
1 pouch (13 oz.) Campbell's Sweet Korean BBQ Slow Cooker Sauce
1 boneless beef chuck roast (2-3 lbs.)
1/2 cup sour cream or plain Greek yogurt*
1*-2 t. cayenne pepper sauce (like Tabasco*)
4 flour tortillas (6"), warmed
1 cup coleslaw mix
To make the beef: place roast in a 6 qt. slow cooker along with the pouch of sauce. Cover and cook on low for 7 hours. Meanwhile, stir the sour cream and cayenne pepper sauce in a small bowl. When beef is done, remove to a cutting board to rest for at least 10 mins.*. Using 2 forks, pull apart. Divide the beef among the tortillas. Top each with 1/4 cup coleslaw mix, and 2 T. sour cream mixture. Fold the tortillas around the filling and enjoy!!
"Don't wait for other people to be loving, giving, compassionate, grateful, forgiving, or friendly. YOU lead the way."
Have FUN today!!!!
Love,
MM
(serves 4)
What you'll need:
1 pouch (13 oz.) Campbell's Sweet Korean BBQ Slow Cooker Sauce
1 boneless beef chuck roast (2-3 lbs.)
1/2 cup sour cream or plain Greek yogurt*
1*-2 t. cayenne pepper sauce (like Tabasco*)
4 flour tortillas (6"), warmed
1 cup coleslaw mix
To make the beef: place roast in a 6 qt. slow cooker along with the pouch of sauce. Cover and cook on low for 7 hours. Meanwhile, stir the sour cream and cayenne pepper sauce in a small bowl. When beef is done, remove to a cutting board to rest for at least 10 mins.*. Using 2 forks, pull apart. Divide the beef among the tortillas. Top each with 1/4 cup coleslaw mix, and 2 T. sour cream mixture. Fold the tortillas around the filling and enjoy!!
"Don't wait for other people to be loving, giving, compassionate, grateful, forgiving, or friendly. YOU lead the way."
Have FUN today!!!!
Love,
MM
Wednesday, June 22, 2016
Fantastic Onion Ring Batter
I just heard on TV that it is National Onion Ring Day!! So, I immediately googled recipes, and this is the one I picked.
(no serving size given)
2 large sweet* onions, cut into pretty thick* rings, or to your liking*
1 cup all-purpose flour, plus 2 T.
1 cup whole* milk
1 egg
2 T. veg. oil, plus more for frying
1 t. kosher* salt
Soak onion rings in a bowl of ice water for 1 hour; drain and pat dry with paper towels. Whisk 1 cup plus 2 T. flour, milk, egg, 2 T. veg. oil, and salt together in a bowl until smooth. Heat oil in a deep-fryer or large saucepan to 375. Dip onion rings in the batter, working in batches, until evenly coasted and arrange in 1 layer on a plate. Fry the battered rings, working in batches, until browned, about 5 mins. Transfer when done to a paper towel lined plate using a slotted spoon. Salt, to taste.
"For a seed to achieve its greatest expression, it must come completely undone. The shell cracks, its insides come out, and everything changes. To someone who doesn't understand growth, it would look like complete destruction."
Love,
MM
(no serving size given)
2 large sweet* onions, cut into pretty thick* rings, or to your liking*
1 cup all-purpose flour, plus 2 T.
1 cup whole* milk
1 egg
2 T. veg. oil, plus more for frying
1 t. kosher* salt
Soak onion rings in a bowl of ice water for 1 hour; drain and pat dry with paper towels. Whisk 1 cup plus 2 T. flour, milk, egg, 2 T. veg. oil, and salt together in a bowl until smooth. Heat oil in a deep-fryer or large saucepan to 375. Dip onion rings in the batter, working in batches, until evenly coasted and arrange in 1 layer on a plate. Fry the battered rings, working in batches, until browned, about 5 mins. Transfer when done to a paper towel lined plate using a slotted spoon. Salt, to taste.
"For a seed to achieve its greatest expression, it must come completely undone. The shell cracks, its insides come out, and everything changes. To someone who doesn't understand growth, it would look like complete destruction."
Love,
MM
Grilled Fruit Skewers with Chili and Lime
Saw this is my new Women's World mag., and here is the accompanying quote, "For the perfect pick-me-up on a hot summer day, try these slightly smoky fruit skewers kicked up with lime, chili powder and a bit of coarse sea salt." Also good for camping trips*!!
(serves 6-8)
1/2 of a 5-6 lb. seedless watermelon
1 pineapple
2 mangoes
Grated zest and juice of 1 lime
Veg. oil
2 t. chili powder
1 t. coarse sea or kosher* salt, plus more for serving
Lime wedges
18 skewers (if using wooden, soak in water for 20 mins. so they won't burn*)
Remove the rind of the watermelon, peel of pineapple and peels and pits of mangoes and discard. Split pineapple in quarters lengthwise; cut out and discard core. Cut all fruit into 1" cubes; thread onto skewers. Put skewers in a large zip-lock bag, being careful to not puncture bag. Add lime juice; toss gently to incorporate. Seal bag; refrigerate at least 30 mins. or until ready to use (you could proceed this far for camping, and put the bag in your cooler*). Preheat grill or grill pan to med.-high heat. Remove skewers from bag; place on baking sheet. Brush fruit with oil. Put skewers on grill. Grill fruit on both sides until grill marks appear and it begins to caramelize, 6-8 mins. total. transfer to a serving platter. In a small bowl, combine lime zest, chili powder, and salt. Sprinkle seasoning over fruit. Serve with lime wedges and additional salt.
"Out of difficulties grow miracles."
Have FUN today!!!
Love,
Machete Milletti
(serves 6-8)
1/2 of a 5-6 lb. seedless watermelon
1 pineapple
2 mangoes
Grated zest and juice of 1 lime
Veg. oil
2 t. chili powder
1 t. coarse sea or kosher* salt, plus more for serving
Lime wedges
18 skewers (if using wooden, soak in water for 20 mins. so they won't burn*)
Remove the rind of the watermelon, peel of pineapple and peels and pits of mangoes and discard. Split pineapple in quarters lengthwise; cut out and discard core. Cut all fruit into 1" cubes; thread onto skewers. Put skewers in a large zip-lock bag, being careful to not puncture bag. Add lime juice; toss gently to incorporate. Seal bag; refrigerate at least 30 mins. or until ready to use (you could proceed this far for camping, and put the bag in your cooler*). Preheat grill or grill pan to med.-high heat. Remove skewers from bag; place on baking sheet. Brush fruit with oil. Put skewers on grill. Grill fruit on both sides until grill marks appear and it begins to caramelize, 6-8 mins. total. transfer to a serving platter. In a small bowl, combine lime zest, chili powder, and salt. Sprinkle seasoning over fruit. Serve with lime wedges and additional salt.
"Out of difficulties grow miracles."
Have FUN today!!!
Love,
Machete Milletti
Tuesday, June 21, 2016
MM's Egg Salad
I made some of this for Dick (Mr. Peep), and he gave it RAVE reviews!! Editor's note: I don't measure the ingredients, so just add to taste.
(2 eggs serves 1 so multiply accordingly)
2 eggs, hard boiled, peeled, and mashed with a fork
Mayonnaise
Yellow mustard
Dill
Black olives, chopped
Green onions, chopped
Kosher salt
Freshly ground pepper
Mix all ingredients together well. Chill a couple of hours before serving to let the flavors meld.
"A positive spirit and an open heart are what make you truly beautiful."
Have FUN today!!!!
Love,
MM
(2 eggs serves 1 so multiply accordingly)
2 eggs, hard boiled, peeled, and mashed with a fork
Mayonnaise
Yellow mustard
Dill
Black olives, chopped
Green onions, chopped
Kosher salt
Freshly ground pepper
Mix all ingredients together well. Chill a couple of hours before serving to let the flavors meld.
"A positive spirit and an open heart are what make you truly beautiful."
Have FUN today!!!!
Love,
MM
Saturday, June 18, 2016
Pecan Encrusted Halibut in Dijon Cream Sauce
My cousin, Peggy sent me the recipe that she saw on myrecipe.com for this, and told me I HAVE to make it. Okey Dokey, Smoky!!!! Thanks, P.!!
(serves 6-8)
Halibut:
1 cup all-purpose flour
1/2 t. kosher* salt
3/4 t. freshly* ground pepper
2 t. coarse grain Dijon mustard (this is what I will use, Peggy used regular Dijon*)
2 large eggs, lightly beaten*
1&1/4 cups pecans, finely chopped
1&1/4 cups Panko* breadcrumbs
8 (6 oz.) skinless halibut fillets
1/4 cup Kerrygold* butter
Dijon Cream Sauce:
1 cup heavy whipping cream
1/2 cup coarse grain Dijon
Kosher* salt
Freshly* ground pepper
For the Halibut: Combine flour and S&P in a shallow bowl. Dredge each halibut fillet in flour mixture, shaking off excess. Put beaten eggs in another shallow bowl. Dip fillets in eggs; drain excess. Put the pecans and breadcrumbs in yet another bowl; stir to combine. Place halibut in pecan mixture, pressing slightly to coast both sides. Melt 2 T. butter over med. heat. Add fillets, in batches, and cook 2 mins. on each side or until lightly browned, adding additional butter, if needed. Arrange fillets on a foil-lined baking sheet. Bake at 350 for 10 mins. or until done. Serve with the Dijon Cream Sauce.
For the Dijon Cream Sauce: combine cream and Dijon in a med. saucepan. Whisk constantly over low heat for 3 mins. or until heated. Season to taste with S&P.
Think about the expression used in the U.S. Army, HUA: Heard, Understood, and Acknowledged. How much more simple communication would be if we all followed that - esp. the Acknowledged part!
Hope you all had a Wonderful Father's Day!!
Love,
MM
(serves 6-8)
Halibut:
1 cup all-purpose flour
1/2 t. kosher* salt
3/4 t. freshly* ground pepper
2 t. coarse grain Dijon mustard (this is what I will use, Peggy used regular Dijon*)
2 large eggs, lightly beaten*
1&1/4 cups pecans, finely chopped
1&1/4 cups Panko* breadcrumbs
8 (6 oz.) skinless halibut fillets
1/4 cup Kerrygold* butter
Dijon Cream Sauce:
1 cup heavy whipping cream
1/2 cup coarse grain Dijon
Kosher* salt
Freshly* ground pepper
For the Halibut: Combine flour and S&P in a shallow bowl. Dredge each halibut fillet in flour mixture, shaking off excess. Put beaten eggs in another shallow bowl. Dip fillets in eggs; drain excess. Put the pecans and breadcrumbs in yet another bowl; stir to combine. Place halibut in pecan mixture, pressing slightly to coast both sides. Melt 2 T. butter over med. heat. Add fillets, in batches, and cook 2 mins. on each side or until lightly browned, adding additional butter, if needed. Arrange fillets on a foil-lined baking sheet. Bake at 350 for 10 mins. or until done. Serve with the Dijon Cream Sauce.
For the Dijon Cream Sauce: combine cream and Dijon in a med. saucepan. Whisk constantly over low heat for 3 mins. or until heated. Season to taste with S&P.
Think about the expression used in the U.S. Army, HUA: Heard, Understood, and Acknowledged. How much more simple communication would be if we all followed that - esp. the Acknowledged part!
Hope you all had a Wonderful Father's Day!!
Love,
MM
Friday, June 17, 2016
Blueberries in Lemon Mousse
"This simple mousse is excellent with all kinds of berries, tho blackberries and blueberries tell the best color story. Raspberries and strawberries may also be used."
1 quart fresh* blueberries
1 cup Sugar in the Raw*
5 eggs, separated
Juice of 2 large lemons
1 cup whipped cream
2 t. grated lemon rind
Wash blueberries and remove their stems. Pour them into a glass serving bowl and sprinkle with 1/4 cup sugar. In the top of a stainless steel or enamel double boiler beat the egg yolks with the rest of the sugar until the mixture becomes a light lemon color. Add the lemon juice and cook the mixture over simmering water, whisking constantly until it heavily coats a spoon. Do not let it come to a boil. Immediately remove from the heat and cool. Beat the egg whites until they are stiff but not dry and fold them gently into the lemon mixture. Fold in the whipped cream and lemon rind. Incorporate them well and make sure the mousse is very smooth. Chill and just before serving cover the berries with the mousse. "Do not garnish the mousse with additional berries. Your guests will have the surprise of discovering the fruit during serving."
"Laughter lightens your load and lifts your heart into heavenly places."
Happy Friday, Friends!!!!
Love,
Machete Milletti
1 quart fresh* blueberries
1 cup Sugar in the Raw*
5 eggs, separated
Juice of 2 large lemons
1 cup whipped cream
2 t. grated lemon rind
Wash blueberries and remove their stems. Pour them into a glass serving bowl and sprinkle with 1/4 cup sugar. In the top of a stainless steel or enamel double boiler beat the egg yolks with the rest of the sugar until the mixture becomes a light lemon color. Add the lemon juice and cook the mixture over simmering water, whisking constantly until it heavily coats a spoon. Do not let it come to a boil. Immediately remove from the heat and cool. Beat the egg whites until they are stiff but not dry and fold them gently into the lemon mixture. Fold in the whipped cream and lemon rind. Incorporate them well and make sure the mousse is very smooth. Chill and just before serving cover the berries with the mousse. "Do not garnish the mousse with additional berries. Your guests will have the surprise of discovering the fruit during serving."
"Laughter lightens your load and lifts your heart into heavenly places."
Happy Friday, Friends!!!!
Love,
Machete Milletti
Thursday, June 16, 2016
Ham and Cheese Frittata
This one is perfect for brunch, overnight guests, lunch, or dinner!! And, it is extra quick and easy thanks to convenient canned potatoes and jarred roasted red peppers.
(serves 6)
1 can (14.5 oz.) diced new potatoes
6 large* eggs
1/2 cup 2%* milk
2 T. chopped fresh cilantro or flat-leaf parsley*
1/4 t. kosher* salt
1 cup shredded Colby-Jack cheese, 4 oz.
4 oz. cooked ham, diced, 3/4 cup
1/2 cup drained roasted red pepper cut into 1&1/2" long strips, 1&1/4 cups
Cooking spray (I use coconut oil C.S.*)
1 poblano pepper cut into 1&1/2" long strips, 1&1/4 cups
1/3 cup chopped red onion
Sour cream and fresh cilantro sprig for garnish
Drain potatoes; pat dry with paper towels and reserve. In a bowl, beat together eggs, milk, cilantro, and salt; stir in 1/2 cup cheese, ham, chopped red peppers, and reserved potatoes. Coat a 10" nonstick skillet with cooking spray; heat over med. heat. Add poblano pepper and onion; cook, stirring occasionally, until softened, 5-7 mins. Stir in egg mixture; reduce heat to med.-low. Cover skillet; cook until frittata is set in center, about 15 mins. Remove from the heat. Uncover; sprinkle with remaining 1/2 cup cheese. Let stand until cheese is melted, about 5 mins. Top with a dollop of sour cream and a sprig of cilantro.
"Act justly, love mercy, and walk humbly with the Lord Jesus".
Have FUN today!!!
Love,
MM
(serves 6)
1 can (14.5 oz.) diced new potatoes
6 large* eggs
1/2 cup 2%* milk
2 T. chopped fresh cilantro or flat-leaf parsley*
1/4 t. kosher* salt
1 cup shredded Colby-Jack cheese, 4 oz.
4 oz. cooked ham, diced, 3/4 cup
1/2 cup drained roasted red pepper cut into 1&1/2" long strips, 1&1/4 cups
Cooking spray (I use coconut oil C.S.*)
1 poblano pepper cut into 1&1/2" long strips, 1&1/4 cups
1/3 cup chopped red onion
Sour cream and fresh cilantro sprig for garnish
Drain potatoes; pat dry with paper towels and reserve. In a bowl, beat together eggs, milk, cilantro, and salt; stir in 1/2 cup cheese, ham, chopped red peppers, and reserved potatoes. Coat a 10" nonstick skillet with cooking spray; heat over med. heat. Add poblano pepper and onion; cook, stirring occasionally, until softened, 5-7 mins. Stir in egg mixture; reduce heat to med.-low. Cover skillet; cook until frittata is set in center, about 15 mins. Remove from the heat. Uncover; sprinkle with remaining 1/2 cup cheese. Let stand until cheese is melted, about 5 mins. Top with a dollop of sour cream and a sprig of cilantro.
"Act justly, love mercy, and walk humbly with the Lord Jesus".
Have FUN today!!!
Love,
MM
Wednesday, June 15, 2016
Chicken Parmesan Hero
You WILL be the Hero in their book when you make this one!!
(makes 1 sandwich)
6 oz. rotisserie* chicken breast
3 T. marinara sauce either jarred or make your own*
1/4 cup part-skim mozzarella cheese
1 t. Parmesan cheese
Pinch of dried oregano, Italian seasoning*, and red pepper flakes
1 whole grain roll
Top chicken with sauce, cheeses, and seasonings, and broil on a rimmed baking sheet* until bubbly. Serve on roll with side of steamed broccoli.
"Love is the language everybody understands."
Have FUN today!!!
Love,
MM
(makes 1 sandwich)
6 oz. rotisserie* chicken breast
3 T. marinara sauce either jarred or make your own*
1/4 cup part-skim mozzarella cheese
1 t. Parmesan cheese
Pinch of dried oregano, Italian seasoning*, and red pepper flakes
1 whole grain roll
Top chicken with sauce, cheeses, and seasonings, and broil on a rimmed baking sheet* until bubbly. Serve on roll with side of steamed broccoli.
"Love is the language everybody understands."
Have FUN today!!!
Love,
MM
Tuesday, June 14, 2016
Cauliflower Mash with Herb Infused Olive Oil
"Think of this as a healthier alternative to mashed potatoes. Because cauliflower has a very simple flavor, the herbed olive oil sends it over the top. Fresh herbs are a must." I WILL Be making this one!! And, my farm def. has fresh herbs. YAY.
(makes 6 servings)
Herb-Infused Olive Oil:
2 cups EVOO
2 sprigs rosemary
1/2 cup variegated* sage leaves
5 sprigs lemon* thyme
6 cloves of garlic, smashed and peeled
1 jalapeno, thinly sliced (wear gloves*)
Either 1 lime or 1 lemon* sliced into rounds)
In a medium saucepan, heat olive oil. Add all remaining ingredients and allow flavors to infuse 15 mins. over low heat. Remove from stovetop and pour into a heatproof container. Use immediately or store in a tightly sealed container or jar in refrigerator up to 1 month.
Cauliflower Mash:
2 heads of cauliflower, cut into florets (about 10 cups)
3/4-1 cup olive infused olive oil
1/2 cup freshly* shredded Parmesan cheese
Kosher* salt
Rosemary, thyme, and sage for garnish
Bring a large pot of water to a boil Add cauliflower florets and blanch 15 mins. Drain and place cauliflower into a food processor or blender; puree until almost smooth. With food processor running, add infused olive oil (strain the herbs as your pour), depending on the consistency you want. Scape cauliflower into a bowl and stir in Parmesan. Season with salt. Garnish with fresh herbs., and if you wish, a drizzle of the infused olive oil.
"A thankful attitude releases so much JOY in your life. Wherever you go, give thanks to God."
Love,
MM
(makes 6 servings)
Herb-Infused Olive Oil:
2 cups EVOO
2 sprigs rosemary
1/2 cup variegated* sage leaves
5 sprigs lemon* thyme
6 cloves of garlic, smashed and peeled
1 jalapeno, thinly sliced (wear gloves*)
Either 1 lime or 1 lemon* sliced into rounds)
In a medium saucepan, heat olive oil. Add all remaining ingredients and allow flavors to infuse 15 mins. over low heat. Remove from stovetop and pour into a heatproof container. Use immediately or store in a tightly sealed container or jar in refrigerator up to 1 month.
Cauliflower Mash:
2 heads of cauliflower, cut into florets (about 10 cups)
3/4-1 cup olive infused olive oil
1/2 cup freshly* shredded Parmesan cheese
Kosher* salt
Rosemary, thyme, and sage for garnish
Bring a large pot of water to a boil Add cauliflower florets and blanch 15 mins. Drain and place cauliflower into a food processor or blender; puree until almost smooth. With food processor running, add infused olive oil (strain the herbs as your pour), depending on the consistency you want. Scape cauliflower into a bowl and stir in Parmesan. Season with salt. Garnish with fresh herbs., and if you wish, a drizzle of the infused olive oil.
"A thankful attitude releases so much JOY in your life. Wherever you go, give thanks to God."
Love,
MM
Mississippi Mud Pie
I made this before for Bro's birthday, and I am making it again for him today. He likes it SO much that he keeps it in the freezer and just takes bites every day to make it last longer!! THAT does my chef ego good!!!!
(makes 8 servings)
1 prepared 9" chocolate crumb crust
1 cup powdered sugar
1 cup (6 oz.) Nestle Toll House Semi-Sweet Chocolate Morsels
1/4 cup Kerrygold* butter, cut up
1/4 cup heavy whipping cream
2 T. light corn syrup
1 t. good* vanilla extract
3/4 cup chopped walnuts, divided (optional)
2 pints coffee ice cream, softened slightly, divided
Whipped cream topping (optional)
Heat sugar, morsels, butter, cream, and corn syrup in a small heavy duty saucepan over low heat, stirring constantly, until butter is melted and mixture is smooth. Remove from heat. Stir in vanilla extract. Cool until slightly warm. Drizzle 1/3 cup chocolate mixture in bottom of crust; sprinkle with 1/4 cup nuts. Layer 1 pint ice cream, scooping thin slices with a large spoon; freeze for 1 hour. Repeat with 1/3 cup chocolate mixture, 1/4 cup nuts, and remaining ice cream. Drizzle with remaining chocolate mixture; top with nuts. Freeze for 2 hours or until firm. Top with whipped cream before serving. And, stand back to receive your adulations!! Wha wha wha.
"The weak can never forgive. Forgiveness is the attitude of the strong."
Have FUN today!!"
Love,
MM
(makes 8 servings)
1 prepared 9" chocolate crumb crust
1 cup powdered sugar
1 cup (6 oz.) Nestle Toll House Semi-Sweet Chocolate Morsels
1/4 cup Kerrygold* butter, cut up
1/4 cup heavy whipping cream
2 T. light corn syrup
1 t. good* vanilla extract
3/4 cup chopped walnuts, divided (optional)
2 pints coffee ice cream, softened slightly, divided
Whipped cream topping (optional)
Heat sugar, morsels, butter, cream, and corn syrup in a small heavy duty saucepan over low heat, stirring constantly, until butter is melted and mixture is smooth. Remove from heat. Stir in vanilla extract. Cool until slightly warm. Drizzle 1/3 cup chocolate mixture in bottom of crust; sprinkle with 1/4 cup nuts. Layer 1 pint ice cream, scooping thin slices with a large spoon; freeze for 1 hour. Repeat with 1/3 cup chocolate mixture, 1/4 cup nuts, and remaining ice cream. Drizzle with remaining chocolate mixture; top with nuts. Freeze for 2 hours or until firm. Top with whipped cream before serving. And, stand back to receive your adulations!! Wha wha wha.
"The weak can never forgive. Forgiveness is the attitude of the strong."
Have FUN today!!"
Love,
MM
Monday, June 13, 2016
Louisiana Shrimp Shakshuka!
Saw this is Sunday's paper, and it looked SO good cooked and presented in a cast iron skillet (hint: great for camping trips!!) Here is part of their accompanying description: "If you haven't yet heard of skakshuka, you will soon!! This dish of eggs baked in a peppery tomato sauce is not just edging out omelets on brunch menus, it's also the new darling of home cooks on social media. With roots in Morocco, Tunisia, and Yemen, this hearty dish showcases the melting pot that is Israeli food." They also said you can vary the veggies. Other candidates include cooked and cubed Jerusalem artichokes, fingerling potatoes, edamame, steamed and chopped green beans, or sautéed spinach.
(serves 2)
2 T. EVOO, and more for drizzling
4 fresh* okra pods, cut in half lengthwise
1/2 cup sliced cherry tomatoes
1/3 cup sweet* onion, thinly sliced
1 minced garlic cloves
1/3 cup thinly sliced red bell pepper
1&1/2 cups low sodium* tomato sauce
1/2 cup blanched and peeled fava beans
1/2 t. kosher salt
2 large eggs
4 large peeled and deveined raw* shrimp, tails on*
2 T. green onions, thinly sliced
Hot sauce, to taste (I would use Tabasco*)
2 pita breads, warmed
Heat the olive oil in a small cast iron skillet over med.-high heat. Add the orka pods; sauté 5 mins. or until tender and browned in spots. Remove from pan. Add the cherry tomatoes to the pan; cook 1 min. or until blistered. Add the onion, red bell pepper, and garlic; cook 3-4 mint. or until tender. Stir in the tomato sauce, fava beans, okra, and salt; bring to a simmer. Crack in the eggs into the pan (do not break the yolks*). Add the shrimp to where the eggs are not. Cover and reduce heat to med.; cook 3-4 mins. or until egg whites are set but yolks are still runny - cook longer if you like the yolks firm*. Sprinkle with the green onions, and serve with a couple of shots of hot sauce, to taste, and drizzled with olive oil, along with the warm pitas.
"Part of self-control is mouth-control."
Have FUN today - make it a great day for someone!!!!!!
Love,
Machete Milletti
(serves 2)
2 T. EVOO, and more for drizzling
4 fresh* okra pods, cut in half lengthwise
1/2 cup sliced cherry tomatoes
1/3 cup sweet* onion, thinly sliced
1 minced garlic cloves
1/3 cup thinly sliced red bell pepper
1&1/2 cups low sodium* tomato sauce
1/2 cup blanched and peeled fava beans
1/2 t. kosher salt
2 large eggs
4 large peeled and deveined raw* shrimp, tails on*
2 T. green onions, thinly sliced
Hot sauce, to taste (I would use Tabasco*)
2 pita breads, warmed
Heat the olive oil in a small cast iron skillet over med.-high heat. Add the orka pods; sauté 5 mins. or until tender and browned in spots. Remove from pan. Add the cherry tomatoes to the pan; cook 1 min. or until blistered. Add the onion, red bell pepper, and garlic; cook 3-4 mint. or until tender. Stir in the tomato sauce, fava beans, okra, and salt; bring to a simmer. Crack in the eggs into the pan (do not break the yolks*). Add the shrimp to where the eggs are not. Cover and reduce heat to med.; cook 3-4 mins. or until egg whites are set but yolks are still runny - cook longer if you like the yolks firm*. Sprinkle with the green onions, and serve with a couple of shots of hot sauce, to taste, and drizzled with olive oil, along with the warm pitas.
"Part of self-control is mouth-control."
Have FUN today - make it a great day for someone!!!!!!
Love,
Machete Milletti
Saturday, June 11, 2016
Grilled Bacon-Wrapped Onion Rings With Sriracha Mayo. Dipping Sauce
Saw this in the paper, and here is the quote that accompanied, "Is there any food more adored than bacon? I can't think of one! This is a bacon-y twist on onion rings that is irresistible. Serve 'em up with the sriracha dipping sauce and watch 'em disappear!"
(serves 4)
Onion Rings:
2 large sweet onions, sliced in 1/2" thick rings
Dusting of a dry spice rub of your choice such as McCormick's Montreal* or Grill Mates
Sweet and Smoky Rub
2 lbs. strips of thinly sliced bacon
Toothpicks
BBQ sauce such as Stubbs*
Sriracha Dipping Sauce:
1/2 cup mayo.
2 T. Sriracha Hot Sauce
2 t. freshly squeezed* lime juice
1/8 t. smoked* paprika
Kosher* salt and freshly* ground pepper, to taste
Prepare your grill for both direct and indirect cooking.
Place the onion rings into a large shallow bowl and dust with dry spice rub. Toss to coat all sides. Wrap each onion ring with a strip of uncooked bacon. Secure with a toothpick. Sear the wrapped onion rings directly over the coals for about 1 min. per side, then move them to the cooler side of the grill and cook, covered for about 1 hour or until the bacon is crispy. Brush with bbq sauce and continue to cook an additional 15 mins. to set the sauce on the rings.
To make the sauce: Combine all ingredients well in a small bowl and serve alongside the rings.
"Every day there's something new to see and discover." So get out there and open your eyes to the wonder of the beauty that surrounds you - and have FUN doing it!!!
Love,
Machete Milletti
(serves 4)
Onion Rings:
2 large sweet onions, sliced in 1/2" thick rings
Dusting of a dry spice rub of your choice such as McCormick's Montreal* or Grill Mates
Sweet and Smoky Rub
2 lbs. strips of thinly sliced bacon
Toothpicks
BBQ sauce such as Stubbs*
Sriracha Dipping Sauce:
1/2 cup mayo.
2 T. Sriracha Hot Sauce
2 t. freshly squeezed* lime juice
1/8 t. smoked* paprika
Kosher* salt and freshly* ground pepper, to taste
Prepare your grill for both direct and indirect cooking.
Place the onion rings into a large shallow bowl and dust with dry spice rub. Toss to coat all sides. Wrap each onion ring with a strip of uncooked bacon. Secure with a toothpick. Sear the wrapped onion rings directly over the coals for about 1 min. per side, then move them to the cooler side of the grill and cook, covered for about 1 hour or until the bacon is crispy. Brush with bbq sauce and continue to cook an additional 15 mins. to set the sauce on the rings.
To make the sauce: Combine all ingredients well in a small bowl and serve alongside the rings.
"Every day there's something new to see and discover." So get out there and open your eyes to the wonder of the beauty that surrounds you - and have FUN doing it!!!
Love,
Machete Milletti
Friday, June 10, 2016
Asian Noodle Salad
Another salad to tempt you with on this Happy Friday!!
(serves 6)
Ingredients:
8 oz. thin spaghetti
1 8 oz. bag julienne/fine-cut carrots, (about 1&1/2 cups)
1 6 oz. bag baby sweet peppers seeded and sliced thinly into rings
1 4 oz. bag bean sprouts (about 1 cup)
3 English or Persian* cucumbers, peeled and sliced
3 scallions, sliced
1 bunch fresh cilantro, chopped
1/2 head or more napa cabbage, sliced
1/2 head or more purple cabbage, sliced
1/2 bunch kale or spinach*, stems removed, and leaves torn off stalks and shredded
2 cups salted* peanuts, chopped
Dressing:
1/2 cup EVOO
1/3 cup Ponzu Citrus Sauce* or low sodium soy sauce
1/4 cup oyster sauce
1/4 cup rice wine vinegar
1/4 cup brown sugar
3 T. chopped fresh ginger
2 T. toasted* sesame oil
2-3 cloves garlic, chopped
For the salad: Bring a pot of water to a boil. Cook the spaghetti to al dente according to the package directions. Drain, rinse, and let cool. Mix together the cooked spaghetti, carrots, peppers, bean sprouts, cucumbers, scallions, cilantro, both cabbages, and kale or spinach. Add the peanuts and toss together. For the dressing: Whisk together the olive oil, soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, sesame oil, and garlic in a med. bowl. Pour the dressing over the salad and mix together with tongs or your hands. If the salad seems a little dry, just mix up a little more of the wet ingredients of the dressing and throw it in. It's a very organic process. Transfer to a large platter and serve.
"Radiate positive vibes."
Have FUN today!!!!
Love,
MM
(serves 6)
Ingredients:
8 oz. thin spaghetti
1 8 oz. bag julienne/fine-cut carrots, (about 1&1/2 cups)
1 6 oz. bag baby sweet peppers seeded and sliced thinly into rings
1 4 oz. bag bean sprouts (about 1 cup)
3 English or Persian* cucumbers, peeled and sliced
3 scallions, sliced
1 bunch fresh cilantro, chopped
1/2 head or more napa cabbage, sliced
1/2 head or more purple cabbage, sliced
1/2 bunch kale or spinach*, stems removed, and leaves torn off stalks and shredded
2 cups salted* peanuts, chopped
Dressing:
1/2 cup EVOO
1/3 cup Ponzu Citrus Sauce* or low sodium soy sauce
1/4 cup oyster sauce
1/4 cup rice wine vinegar
1/4 cup brown sugar
3 T. chopped fresh ginger
2 T. toasted* sesame oil
2-3 cloves garlic, chopped
For the salad: Bring a pot of water to a boil. Cook the spaghetti to al dente according to the package directions. Drain, rinse, and let cool. Mix together the cooked spaghetti, carrots, peppers, bean sprouts, cucumbers, scallions, cilantro, both cabbages, and kale or spinach. Add the peanuts and toss together. For the dressing: Whisk together the olive oil, soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, sesame oil, and garlic in a med. bowl. Pour the dressing over the salad and mix together with tongs or your hands. If the salad seems a little dry, just mix up a little more of the wet ingredients of the dressing and throw it in. It's a very organic process. Transfer to a large platter and serve.
"Radiate positive vibes."
Have FUN today!!!!
Love,
MM
Thursday, June 9, 2016
Italian Antipasto Platter with Pecorino-Romano Vinaigrette (Gluten-Free)
Here is a twist on the traditional Cobb salad with an Italian flair!!
(serve 6)
Salad ingredients:
1/2 cup thinly sliced red onion or shallots
1/4 cup red wine vinegar
1 large head romaine lettuce, sliced thinly (about 8 cups)
12 oz. jar of artichoke hearts, (water packed), drained and patted dry
12 oz. jar of roasted red peppers (water packed), drained and sliced
1&1/2 cups cooked chickpeas or 1 15 oz. can drained and rinsed
1 cup crimini* mushrooms, thinly sliced
5 pepperoncini, stemmed and thinly sliced
Dressing:
5 T. EVOO
3 T. grated Pecorino-Romano or Parmesan cheese
1/2 t. each dried oregano and kosher* salt
Freshly* ground pepper, to taste
In a med. bowl, soak onions in vinegar for 15 mins. Drain onions and reserve vinegar for dressing. Meanwhile, to a large serving platter, add romaine over the whole surface. Top with rows of artichokes, onions, red peppers, chickpeas, mushrooms, and pepperoncini. Prepare dressing: In a med. bowl or screw-top jar, whisk together reserved vinegar and all dressing ingredients. Drizzle enough dressing on salad to lightly coat.
"Joy comes from putting another's needs ahead of our own."
Have FUN today!!!
Love,
Machete Milletti
(serve 6)
Salad ingredients:
1/2 cup thinly sliced red onion or shallots
1/4 cup red wine vinegar
1 large head romaine lettuce, sliced thinly (about 8 cups)
12 oz. jar of artichoke hearts, (water packed), drained and patted dry
12 oz. jar of roasted red peppers (water packed), drained and sliced
1&1/2 cups cooked chickpeas or 1 15 oz. can drained and rinsed
1 cup crimini* mushrooms, thinly sliced
5 pepperoncini, stemmed and thinly sliced
Dressing:
5 T. EVOO
3 T. grated Pecorino-Romano or Parmesan cheese
1/2 t. each dried oregano and kosher* salt
Freshly* ground pepper, to taste
In a med. bowl, soak onions in vinegar for 15 mins. Drain onions and reserve vinegar for dressing. Meanwhile, to a large serving platter, add romaine over the whole surface. Top with rows of artichokes, onions, red peppers, chickpeas, mushrooms, and pepperoncini. Prepare dressing: In a med. bowl or screw-top jar, whisk together reserved vinegar and all dressing ingredients. Drizzle enough dressing on salad to lightly coat.
"Joy comes from putting another's needs ahead of our own."
Have FUN today!!!
Love,
Machete Milletti
Wednesday, June 8, 2016
Pork Loin Spiedies
I saw this yummy looking one in the paper this morning, and wanted to pass it along. Here's their description: "A spiedie is a type of hoagie from Binghamton, N.Y. Cubes of meat are marinated with a combination of Italian seasoning and mint, and then cooked and arranged, skewer and all, in a long roll or slice of Italian bread. This recipe must be prepared in advance and requires 6 long bamboo skewers and a handful of hickory wood chips."
(serves 6)
1 cup EVOO
1/4 cup red wine vinegar
1/4 cup freshly* squeezed lemon juice
1/4 cup finely chopped fresh lemon* mint leaves
1/4 cup finely chopped flat-leaf parsley
2 T. finely chopped fresh dill
2 t. minced garlic
2 t. kosher salt
1&1/2 t. fennel seed
1/2 t. freshly ground black pepper
1&1/2 lbs. trimmed pork loin, cut into 1&1/2" chunks
6 Italian or French sandwich rolls, cut lengthwise in half but not all the way through
In a large bowl, whisk the first 10 ingredients. Reserve and set aside 1/4 cup plus 2 T. to drizzle over the cooked pork. Place the pork chunks in the large bowl with the remaining marinade, cover and refrigerate for 2 hours, stirring once. Soak the skewers and wood chips (separately) in water for at least 30 mins. Prepare the grill for direct cooking over med. heat. Thread the pork cubes onto the skewers. Discard the marinade. Drain and add the wood chips to the charcoal or to the smoker box of a gas grill, and close the lid. When smoke appears, grill the skewers over direct med. heat. with the lid closed, until the meat is evenly seared and cooked to an internal temp. of 145, 9-11 mins., turning occasionally. During the last minute of grilling, toast the rolls, cut side down, over direct heat. To serve in the authentic style, place a skewers on each roll and using the roll as a pot holder to grasp the meat, twist and pull out the skewer, leaving the pork cubes in a neat line right down the middle of the roll. Drizzle each spiedie with 1 T. of the reserved marinade and serve right away.
"Something will grow from all you are going through. And, it will be you."
Have FUN today. I get to buy a new cookbook so I am all jazzed up - not to mention a trip to the Yakima Fruit Market!!!
Love,
MM
(serves 6)
1 cup EVOO
1/4 cup red wine vinegar
1/4 cup freshly* squeezed lemon juice
1/4 cup finely chopped fresh lemon* mint leaves
1/4 cup finely chopped flat-leaf parsley
2 T. finely chopped fresh dill
2 t. minced garlic
2 t. kosher salt
1&1/2 t. fennel seed
1/2 t. freshly ground black pepper
1&1/2 lbs. trimmed pork loin, cut into 1&1/2" chunks
6 Italian or French sandwich rolls, cut lengthwise in half but not all the way through
In a large bowl, whisk the first 10 ingredients. Reserve and set aside 1/4 cup plus 2 T. to drizzle over the cooked pork. Place the pork chunks in the large bowl with the remaining marinade, cover and refrigerate for 2 hours, stirring once. Soak the skewers and wood chips (separately) in water for at least 30 mins. Prepare the grill for direct cooking over med. heat. Thread the pork cubes onto the skewers. Discard the marinade. Drain and add the wood chips to the charcoal or to the smoker box of a gas grill, and close the lid. When smoke appears, grill the skewers over direct med. heat. with the lid closed, until the meat is evenly seared and cooked to an internal temp. of 145, 9-11 mins., turning occasionally. During the last minute of grilling, toast the rolls, cut side down, over direct heat. To serve in the authentic style, place a skewers on each roll and using the roll as a pot holder to grasp the meat, twist and pull out the skewer, leaving the pork cubes in a neat line right down the middle of the roll. Drizzle each spiedie with 1 T. of the reserved marinade and serve right away.
"Something will grow from all you are going through. And, it will be you."
Have FUN today. I get to buy a new cookbook so I am all jazzed up - not to mention a trip to the Yakima Fruit Market!!!
Love,
MM
Tuesday, June 7, 2016
Spaghetti with Chorizo and Toasted Paprika Breadcrumbs
"This Spanish-inspired dish gets big flavor from just a handful of ingredients." And, sounds like a Winner to me!!
(serves 4)
8 oz. spaghetti
1/2 cup pasta cooking water
3 large slices crusty white bread such as pan au levain
6 T. EVOO, divided
6&1/2 oz. Spanish chorizo, sliced diagonally
3 garlic cloves, finely chopped
1&1/2 t. smoked paprika
1/2 t. kosher salt
1/2 cup roughly chopped flat-leaf parsley
Freshly* ground pepper
Cook pasta according to package instructions. Meanwhile, trim crusts from bread and toast bread. Whirl toast in a food processor just until rough crumbs form. You should have about 1&1/2 cups. Heat 2 T. oil in a large frying pan over med. heat. Add chorizo slices and cook until browned on both sides, about 4 mins. Add garlic and cook until fragrant, about 1 min. Drain off any liquid and transfer chorizo and garlic to a plate. Wipe any blackened bits out of frying pan with a paper towel. Add 1 T. oil to pan along with paprika and cook, stirring frequently, about 30 secs. Add bread crumbs and salt and cook stirring frequently, until bread crumbs are toasted and paprika is evenly distributed. Transfer crumbs to a plate. Keep pan hot over low heat. Drain cooked pasta, reserving cooking water, and add to hot frying pan along with 1/2 cup cooking water, remaining 3 T. oil, the chorizo, 2/3 of the bread crumbs and parsley. Transfer pasta to a serving bowl and top with remaining crumb, parsley, and pepper to taste. Serve with a wedge salad* and warm garlic bread*.
"We get into trouble when we start expecting people to do what only God can do."
Have FUN today!!
Love,
MM
(serves 4)
8 oz. spaghetti
1/2 cup pasta cooking water
3 large slices crusty white bread such as pan au levain
6 T. EVOO, divided
6&1/2 oz. Spanish chorizo, sliced diagonally
3 garlic cloves, finely chopped
1&1/2 t. smoked paprika
1/2 t. kosher salt
1/2 cup roughly chopped flat-leaf parsley
Freshly* ground pepper
Cook pasta according to package instructions. Meanwhile, trim crusts from bread and toast bread. Whirl toast in a food processor just until rough crumbs form. You should have about 1&1/2 cups. Heat 2 T. oil in a large frying pan over med. heat. Add chorizo slices and cook until browned on both sides, about 4 mins. Add garlic and cook until fragrant, about 1 min. Drain off any liquid and transfer chorizo and garlic to a plate. Wipe any blackened bits out of frying pan with a paper towel. Add 1 T. oil to pan along with paprika and cook, stirring frequently, about 30 secs. Add bread crumbs and salt and cook stirring frequently, until bread crumbs are toasted and paprika is evenly distributed. Transfer crumbs to a plate. Keep pan hot over low heat. Drain cooked pasta, reserving cooking water, and add to hot frying pan along with 1/2 cup cooking water, remaining 3 T. oil, the chorizo, 2/3 of the bread crumbs and parsley. Transfer pasta to a serving bowl and top with remaining crumb, parsley, and pepper to taste. Serve with a wedge salad* and warm garlic bread*.
"We get into trouble when we start expecting people to do what only God can do."
Have FUN today!!
Love,
MM
Monday, June 6, 2016
Coconut-Mango Creamsicles
Are these perfect for a HOT day, or what?!! Editor's note: for any new readers (and WELCOME!), if I make a change or suggestion, I denote that with an asterisk*.
(makes 6)
2 cups fresh or frozen mango, cubed*
1 16 oz. can coconut milk
1/2 cup Sugar in the Raw*
1/2 cup water
Make the simple syrup: In a small saucepan, combine the sugar and the water. Bring to a boil, then lower heat to simmer, stirring occasionally until sugar has completely dissolved. Set aside to cool. Using a blender or Cuisinart puree the mango, coconut milk, and 1/3 cup of the simple syrup until combined but slightly chunky. Pour the mixture into the popsicle molds. Place molds in the freezer for 1 hour. After 1 hour place the popsicle sticks in the molds. Put back in the freezer and leave for an additional 4 hours until completely frozen. To release, run molds under hot water 30-60 secs. then pull gently to remove.
"Brokenness can lead to wholeness."
Have FUN, but stay COOL today!!!
Love,
Machete Milletti
(makes 6)
2 cups fresh or frozen mango, cubed*
1 16 oz. can coconut milk
1/2 cup Sugar in the Raw*
1/2 cup water
Make the simple syrup: In a small saucepan, combine the sugar and the water. Bring to a boil, then lower heat to simmer, stirring occasionally until sugar has completely dissolved. Set aside to cool. Using a blender or Cuisinart puree the mango, coconut milk, and 1/3 cup of the simple syrup until combined but slightly chunky. Pour the mixture into the popsicle molds. Place molds in the freezer for 1 hour. After 1 hour place the popsicle sticks in the molds. Put back in the freezer and leave for an additional 4 hours until completely frozen. To release, run molds under hot water 30-60 secs. then pull gently to remove.
"Brokenness can lead to wholeness."
Have FUN, but stay COOL today!!!
Love,
Machete Milletti
Friday, June 3, 2016
Creamy Feta Dip with Crudites
This guilt-free pleasure is a great source of LDL-lowering yogurt, cheese and raw veggies!
(serves 4)
1&1/2 cups plain Greek yogurt
1/2 cup feta cheese
2 T. chopped fresh dill
1 T. freshly squeezed* lemon juice
2 t. white wine vinegar
Dash of Tabasco* sauce
1 large clove of garlic, minced
Kosher* salt and freshly* ground pepper, to taste
4 cups assorted raw veggies, such as baby carrots, sugar snap peas, celery, grape tomatoes
1 pita bread cut into wedges
In a bowl combine the yogurt, cheese, dill, lemon juice, vinegar, hot sauce, garlic and S&P until smooth. Let the dip rest for 30 mins. before serving for the best flavor. Serve with raw veggies and pita bread wedges.
"Be a good listener. Your ears will never get you in trouble."
Happy Friday, and an Editor's note: I will be leaving this aft. for our Women's Retreat (where I get to be in the Worship Team Band singing and playing my purple tambourine, and I am also presenting my Personal Testimony), so this will be the last entry til Monday morning. Have a FUN weekend!! And, stay cool.
Love,
Machete Milletti
(serves 4)
1&1/2 cups plain Greek yogurt
1/2 cup feta cheese
2 T. chopped fresh dill
1 T. freshly squeezed* lemon juice
2 t. white wine vinegar
Dash of Tabasco* sauce
1 large clove of garlic, minced
Kosher* salt and freshly* ground pepper, to taste
4 cups assorted raw veggies, such as baby carrots, sugar snap peas, celery, grape tomatoes
1 pita bread cut into wedges
In a bowl combine the yogurt, cheese, dill, lemon juice, vinegar, hot sauce, garlic and S&P until smooth. Let the dip rest for 30 mins. before serving for the best flavor. Serve with raw veggies and pita bread wedges.
"Be a good listener. Your ears will never get you in trouble."
Happy Friday, and an Editor's note: I will be leaving this aft. for our Women's Retreat (where I get to be in the Worship Team Band singing and playing my purple tambourine, and I am also presenting my Personal Testimony), so this will be the last entry til Monday morning. Have a FUN weekend!! And, stay cool.
Love,
Machete Milletti
Thursday, June 2, 2016
Lamb Flatbread Pizza with Feta and Mint Salad (Lahmajoun)
Lamb. Flatbread. Pizza. Three LOVELY words = YUMOLA!!!!
(serves 4)
12 oz. ground lamb
1/2 cup coarsely chopped lemon* or Moroccan* mint leaves, divided
1&1/4 t. kosher salt, divided
1/2 t. freshly* ground pepper
1/2 small sweet* onion, finely chopped
1/2 red bell pepper, finely chopped
1 t. minced ginger
1 garlic clove, minced
1 t. ground cumin
1/4*-1/2 t. cayenne
1/4 t. ground cinnamon
2 lavash flatbreads (7&1/2 by 10")
1/2 English cucumber
5 oz. feta cheese
1 cup cheery tomatoes, halved
1/2 small red onion, thinly sliced
1 T. each read wine vinegar and EVOO
Small mint leaves or torn large ones
Arrange oven rack in top third of oven. Place a large rimmed baking sheet on rack and preheat oven to 400. In a med. bowl, mix lamb with 1/4 cup chopped mint, bell pepper, ginger, garlic, cumin, cayenne, and cinnamon. Divide lamb mixture between flatbreads, and spread evenly all the way to edges. Arrange breads on hot baking sheet and bake until lamb is cooked through and bread is crisp, 12-15 mins. Meanwhile, make salad: Thickly slice cucumber, cut sliced into quarters, and put in a med. bowl. Add feta, tomatoes, red onion, remaining 1/4 cup chopped mint, remaining 1/4 t. each S&P, the vinegar, and oil and toss until well combined. Cut flatbreads into quarters, top with mint leaves, and serve with feta salad.
"One minute of anger weakens your immune system for 4-5 hours. One minute of laughter boosts your immune system for over 24 hours."
Have FUN today!!!!
Love,
MM
(serves 4)
12 oz. ground lamb
1/2 cup coarsely chopped lemon* or Moroccan* mint leaves, divided
1&1/4 t. kosher salt, divided
1/2 t. freshly* ground pepper
1/2 small sweet* onion, finely chopped
1/2 red bell pepper, finely chopped
1 t. minced ginger
1 garlic clove, minced
1 t. ground cumin
1/4*-1/2 t. cayenne
1/4 t. ground cinnamon
2 lavash flatbreads (7&1/2 by 10")
1/2 English cucumber
5 oz. feta cheese
1 cup cheery tomatoes, halved
1/2 small red onion, thinly sliced
1 T. each read wine vinegar and EVOO
Small mint leaves or torn large ones
Arrange oven rack in top third of oven. Place a large rimmed baking sheet on rack and preheat oven to 400. In a med. bowl, mix lamb with 1/4 cup chopped mint, bell pepper, ginger, garlic, cumin, cayenne, and cinnamon. Divide lamb mixture between flatbreads, and spread evenly all the way to edges. Arrange breads on hot baking sheet and bake until lamb is cooked through and bread is crisp, 12-15 mins. Meanwhile, make salad: Thickly slice cucumber, cut sliced into quarters, and put in a med. bowl. Add feta, tomatoes, red onion, remaining 1/4 cup chopped mint, remaining 1/4 t. each S&P, the vinegar, and oil and toss until well combined. Cut flatbreads into quarters, top with mint leaves, and serve with feta salad.
"One minute of anger weakens your immune system for 4-5 hours. One minute of laughter boosts your immune system for over 24 hours."
Have FUN today!!!!
Love,
MM
Wednesday, June 1, 2016
Chicken Scaloppine and Mushrooms with a Lemony Sauce and Steamed Asparagus
Fast and Fresh!!!
(serves 4)
4 T. salted Kerrygold* butter, divided
2 cups thinly sliced crimini* mushrooms
1 t. lemon zest
3 T. lemon juice
1/3 cup reduced-sodium chicken broth (I use the Trader Joe's brand with only 90 mg. of sodium*)
1&1/2 lbs. boned, skinned chicken thighs
About 1/2 t. each kosher* salt and freshly* ground pepper
1/3 cup chopped flat-leaf parsley, divided
1/4 cup un-oaked dry white wine (that you would drink*)
In a large nonstick frying pan on med.-high heat, melt 1 T. butter. Add mushrooms, lemon zest, and lemon juice. Cover and simmer 5 mins. to allow juices to accumulate. Uncover and cook over high heat, stirring often, until juice evaporates and mushrooms are brown, about 5 mins. Add broth and stir to release browned bits in pan. Pour into a small bowl, scraping pan well. Trim fat from thighs. Working with one thigh at a time, place on a piece of plastic wrap. Cover with another piece. Pound meat with flat-surface mallet until about 1/4" thick. Pull off plastic and season with S&P. Repeat with remaining thighs. Add 1 T. butter to pan and melt over med.-high* heat. Lay chicken pieces in pan (you may have to cook in batches). Cook until edges begin to turn white and bottom is lightly browned, 2-4 mins. Turn over and cook until no longer pink in the center, 6-8 mins. total (cut to test), lifting to a platter as cooked. Cut into serving portions and cover with foil to keep warm. Pour mushrooms into pan and add 1/4 cup parsley. Stir in wine, scraping to release brown bits. immediately add remaining 2 T. butter and stir rapidly until melted. Drain juice from cooked chicken into pan. Bring to a boil, stirring . Pour over chicken and sprinkle with remaining parsley. Serve with steamed asparagus with lemon butter*.
"Never allow waiting to become a habit. Live your dreams and take risks. Life is happening NOW".
Have FUN in the SUN today!!!!
Love,
MM
(serves 4)
4 T. salted Kerrygold* butter, divided
2 cups thinly sliced crimini* mushrooms
1 t. lemon zest
3 T. lemon juice
1/3 cup reduced-sodium chicken broth (I use the Trader Joe's brand with only 90 mg. of sodium*)
1&1/2 lbs. boned, skinned chicken thighs
About 1/2 t. each kosher* salt and freshly* ground pepper
1/3 cup chopped flat-leaf parsley, divided
1/4 cup un-oaked dry white wine (that you would drink*)
In a large nonstick frying pan on med.-high heat, melt 1 T. butter. Add mushrooms, lemon zest, and lemon juice. Cover and simmer 5 mins. to allow juices to accumulate. Uncover and cook over high heat, stirring often, until juice evaporates and mushrooms are brown, about 5 mins. Add broth and stir to release browned bits in pan. Pour into a small bowl, scraping pan well. Trim fat from thighs. Working with one thigh at a time, place on a piece of plastic wrap. Cover with another piece. Pound meat with flat-surface mallet until about 1/4" thick. Pull off plastic and season with S&P. Repeat with remaining thighs. Add 1 T. butter to pan and melt over med.-high* heat. Lay chicken pieces in pan (you may have to cook in batches). Cook until edges begin to turn white and bottom is lightly browned, 2-4 mins. Turn over and cook until no longer pink in the center, 6-8 mins. total (cut to test), lifting to a platter as cooked. Cut into serving portions and cover with foil to keep warm. Pour mushrooms into pan and add 1/4 cup parsley. Stir in wine, scraping to release brown bits. immediately add remaining 2 T. butter and stir rapidly until melted. Drain juice from cooked chicken into pan. Bring to a boil, stirring . Pour over chicken and sprinkle with remaining parsley. Serve with steamed asparagus with lemon butter*.
"Never allow waiting to become a habit. Live your dreams and take risks. Life is happening NOW".
Have FUN in the SUN today!!!!
Love,
MM
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