Duke's "Un"Chopped Salad

This is one I saw in the paper, and it is from Duke's new book, As Wild As It Gets. It is a perfect summertime supper!!
(serves one as an entrée, or two as a starter)

Salad:
3 wild Mexican prawns (21-25 per lb.), peeled and deveined - tails on
3 wild Alaska weathervane scallops (20-30 per lbs.)
1/4 cup "Why Not Take Olive Me and Herb Marinade (recipe follows)
4 romaine lettuce leaf hearts, diced small
1/2 cup Napa cabbage, sliced into ribbons
1/4 cup roasted cashews
1/4 cup Campari* tomato, diced medium
1/4 avocado, diced medium
1/4 cup crumbled feta cheese
1/4 cup Dukes' "Sinful Citrus Vinaigrette (recipe follows)

Skewer prawns and scallops, then marinate in "Why Not Take Olive Me and Herb Marinade" for a least two hours in the fridge. On a hot, flat griddle or large sauté pan, cook scallops an prawns until golden brown. Toss salad greens, cashews, tomatoes, avocado, feta, and "Duke's Sinful Citrus Vinaigrette" in a mixing bowl. Plate and top with scallops and prawns.

Duke's "Why Not Take Olive Me and Herb Marinade":
(makes enough for skewers for 5 salads)

1 cup EVOO
1/4 cup Duke's Superb Herb Blend (recipe to follow)
1 T. Duke's "Ready Anytime Seasoning" (recipe to follow)
1 T. fresh organic flat-leaf* parsley leaves, stems removed and diced small
2 T. fresh garlic, diced small

Mix all ingredients together, and refrigerate for at least 4 hours.

Duke's "Sinful Citrus Vinaigrette":
(makes enough for 6 entrée salads)

1 organic egg
2 T. fresh whole garlic cloves
2 T. fresh organic basil leaves, stems removed
3/4 t. kosher salt
1&1/2 t. fresh cracked pepper
1 cup + 2 T. EVOO
1/4 cup fresh squeezed lemon juice

Place egg in a food processor, and blend for two minutes until frothy. While mixing, blend in garlic and basil until smooth. Add S&P. In a thin, constant stream, slowly add olive oil (too fast and the dressing will separate). Add lemon juice, and mix just until smooth.

Duke's "Superb Herb Blend":
(makes approximately 1 cup)

1/2 fresh organic rosemary, stems removed, diced small
1/2 cup fresh organic lemon* thyme, stems removed, diced small
1/2 fresh organic oregano, stems removed, diced small

Mix all ingredients, and store in an airtight container.

Duke's "Ready Anytime Seasoning":
(makes approximately 3 cups)

1 cup kosher salt
1/3 cup a + 2&1/2 T. lemon pepper
1/4 cup freshly* ground pepper
1/4 cup Creole seasoning
1/4 cup granulated garlic
5 t. dried oregano
5 t. dried basil
5 t. dried marjoram
5 t. dried thyme
5 t. dried rosemary
1/4 cup Sugar in the Raw*

Mix all ingredients well, and store in an airtight container.

"Peace be with you."

Love,

Machete Milletti

BBQ Sliders

These would be great on your next camping trip!!
(serves 8)

1 lb. ground beef
1 lb. bulk pork sausage
1 cup bbq sauce (I would use Stubbs*)
16 Hawaiian sweet rolls, split
Butter* lettuce leaves
Sliced Campari* tomatoes
Red onion rings

In a bowl, mix ground beef and sausage lightly but thoroughly. Shape into sixteen 1/2"-thick patties. Grill, covered, over med. heat or broil 4-5" from heat 3-4 mins. on each side or until a thermometer reads 160; brush with 1/4 cup sauce during the last 2 mins. of cooking time. Serve on rolls with remaining sauce and toppings, as desired.

"Be the reason others believe that there is goodness in people."

And, have FUN today!!!!

Love,

Machete Milletti

Goat Cheese and Tomato Tartines

These are light and lively, and perfect for this spate of HOT weather!
(makes 8 servings - 16 pieces)

4 center-cut slices sourdough or country Italian boule (1&1/2" thick)
2-3 T. EVOO
4 oz. herbed* goat cheese, softened
2 Campari* tomatoes, sliced (6 oz.)
2 cups mixed baby* or micro* greens
White* balsamic vinegar
Kosher* salt
Freshly* ground pepper

Preheat broiler to high with rack 6" from element. Line a baking sheet with foil. Brush bread slices with oil and arrange on prepared baking sheet. Broil bread until lightly toasted; remove from oven.
Spread goat cheese on each bread slice and top with tomato slices. Broil sammies until cheese softens and melts, 1-2 mins. Toss salad greens with enough oil and vinegar to coat; season with S&P to taste. Divide salad among sandwiches, then cut each into 4 pieces.

"Hope is a golden cord connecting you to Heaven. Hope lifts your perspective from your weary feet to the glorious view you can see from the high road."

Happy Birthday, Leslie!!

Have FUN today!!!!!

Love,

Machete Milletti

Taco Pizza

You can't go wrong with you combine two all-time favs.!! Traditional taco ingredients are spread over a prepared pizza crust and baked to yummy perfection. Who's IN?!
(serves 4)

1 14 oz. package fully-baked pizza crust (12"), or make your own*
1/2 lb. 85% lean ground turkey, beef, or sausage*
1&1/4 cups Pace Picante Sauce, mild or medium*
6 oz. queso fresco Mexican cheese, crumbled (about 1&1/2 cups)
1 small sweet* onion, diced (about 1/4 cup)
1/4 cup chopped fresh cilantro
2 T. freshly squeezed* lime juice

Heat the oven to 450. Cook the meat in a 10" nonstick skillet over med.-high heat until browned, stirring often to separate meat. Pour off any fat. Reduce the heat to med. Stir in the picante sauce and cook for 5 mins., stirring occasionally. Spread the meat mixture on the pizza crust to within 1/2" of the edge. Sprinkle with cheese. Place the pizza directly on the middle oven rack and bake for 15 mins. Top with the onion and cilantro. Drizzle with the lime juice.

"Being honest about our struggles allows us to help each other."

And, don't forget to have some FUN today!!!

Welcome home from Japan, Kurt!!

Love,

MM

Seattle Cream Cheese Dogs

DOH, I missed "National Hot Dog Day" last week, so thought I would belatedly pass along what we are eating out West when we get a hankering for a dog. Here's the accompanying quote, "On the streets of Seattle, after the bars close, and during sporting events, these are a local favorite -- warm cream chees spread on your favorite hotdog!"
(serves 4)

1/4 cup Kerrygold* butter
1 Walla Walla sweet onion, thinly sliced
1 (4 oz.) package of cream cheese, softened*
4 hot dogs, or your fav. sausage
4 hot dog buns (I like potato*)
Spicy brown mustard
Sauerkraut

Preheat grill or grill pan for med.-high heat. Melt butter in a skillet over med. heat. Add onions, and cook slowly until the onions have softened and turned deep brown, about 15 mins. Warm the cream cheese over low heat in a small skillet until very soft. Grill hot dogs until well browned. Lightly grill hot dog buns on both sides. To assemble cheese dogs, spread warm cream cheese on tasted hot dog bun, add hot dog or sausage, top with onions, mustard, and sauerkraut.

"If you see something beautiful in someone, speak it!"

Love,

Machete Milletti

Shallot and Bacon Baked Brie

I LOVE baked Brie, and have had it many ways, but here is a new one! And, it is easy peasy = no oven.
(makes 16 servings: 2 T. spread and 5 crackers each)

2 slices uncured* bacon
2 shallots, thinly sliced
2 t. Grey Poupon Savory Honey Mustard
1 wheel of Brie cheese (8 oz.)
Ritz Crackers

Cook bacon in nonstick skillet on med. heat until crisp. Drain, reserving drippings in skillet; set bacon aside. Add shallots to bacon drippings in skillet; cook until shallots are tender, stirring frequently. Crumble bacon into a small bowl. Add shallots and mustard; mix well. Spoon over cheese in a microwaveable serving dish. Microwave on high 45 secs. or just until cheese is warmed and soft. Serve with crackers.

"Be happy. Enjoy EVERY moment of your life. Life is too short to waste on grudges. Laugh when you can. Apologize when you should. And, let go of what you can't change."

Don't forget to stay hydrated and have FUN today!!!

Love,

MM

Grilled Flank Steak Salad with Ginger-Wasabi Dressing

This is a gluten free recipe with lots of veggies and packed with flavor and pizzaz - cuz ya gotta have pizzaz, RIGHT?!!
(serves 4)

1&1/4 cups water
3/4 cup quinoa
3 scallions, chopped
3 T. coarsely chopped fresh ginger
3 T. rice vinegar
2 T freshly squeezed* lime juice
2 T. canola or other neutral* oil
2 T reduced-sodium Tamari or Ponzu Citrus Sauce*
1 T. honey
1*-2 t. wasabi powder
1/2 t. kosher salt, divided
1 lb. flank steak, trimmed and at room temp.*
1/4 t. freshly* ground pepper
1 5 oz. package baby spinach, baby kale, or arugula, stems removed*
2 cups shredded organic* carrots
2 cups coleslaw mix or shredded cabbage

Combine the water and quinoa in a med. saucepan. Bring to a boil. Cover, reduce heat, and simmer for 10 mins. Remove from heat and let stand, covered, for 5 mins. Transfer to a large bowl. Preheat grill to med.-high. Meanwhile, combine scallions, ginger, rice vinegar, lime juice, oil, tamari, honey, wasabi powder, and 1/4 t. salt. in a blender. Puree until smooth. Season steak with pepper and the remaining 1/4 t. salt. Oil the grill rack. Grill the steak, turning once, 4-6 mins. per side or til desired doneness*. Transfer to a clean cutting board to rest for 5 mins. Thinly slice against the grain. Toss spinach (or kale or arugula), and 1/2 cup of the dressing with the quinoa. Divide the salad among 4 large bowl, top with the steak, and drizzle each serving with 1 T. of the remaining dressing.

"When your burdens overwhelm you, remember that God has His arms underneath you."

Have FUN today!!!!

Love,

Machete Milletti

Cilantro-Mint Chutney

This easy Indian chutney pairs perfectly with shrimp tacos and grilled chicken!
(makes 1 cup)

1 cup fresh cilantro leaves
1 cup lemon* mint leaves
1/2 cup mango pulp (about 1 small mango)
1/4 cup freshly squeezed* lime juice
1/2 t. grated ginger
2-3 Serrano chiles
Kosher* salt, to taste

Combine first 6 ingredients in a food processor. Process until smooth. Add salt, to taste.

Say, "I trust you, Jesus!" today, and every day!!! And, Give Thanks in all Circumstances.

Love,

MM

Sole Meuniere

Making this tonight as a nod to one of my culinary Heroes, Julia Child!!
(serves 4)

EVOO
4 sole fillets (I am using Dover Sole*)
Kosher salt
2 cups all-purpose flour
6 T. Kerrygold* butter
3 springs fresh lemon* thyme, leaves stripped
2 T. fresh lemon juice
1/4 cup finely chopped fresh flat-leaf parsley
Lemon crowns*, for serving

Preheat the oven to 200. Generously coat a large sauté pan with olive oil and bring to a high heat. Season 2 of the fillets with salt. Dredge the fillets in flour and place them immediately I the pan with the hot oil. Do not flour the fish ahead of time or it will be gummy and mushy on the outside rather than crispy. When the fish has turned from translucent to opaque, about 2/3 of the way through the cooking, turn the fish over and cook on the other side. Remove the fish from the pan and reserve on a sheet tray in the oven. Repeat the process with the remaining 2 fish fillets. Keep the cooked fish fillets warm in the oven while you make the sauce. Remove any excess oil from the pan. Add the butter and thyme leaves. Shake the pan frequently to prevent scorching. When the butter has melted and is very bubbly, add in the lemon juice and whisk to combine. As the butter becomes bubbly again and starts to turn a nutty brown, season with salt and whisk in the chopped parsley. Taste to make sure it is delicious. Remove the fish fillets from the oven and plate them, spooning the sauce over the fish. Garnish the plates with lemon crowns. Bon appetite!!!

"I may not be perfect, but Jesus thinks I'm to die for."

Have FUN today!!!!

Love,

Machete Milletti

Open-Faced Italian Bread Pizza - Two Ways

Have one or try 'em both. This delish recipe duo will satisfy all your pizza cravings. Note: these are both veggie, but you can easily add your meat of choice.
(serves 12)

2 long loaves (1 lb. each) crusty Italian bread, 22" long

Broccoli and Cheese Topping:
6 T. Kerrygold* butter
1 clove garlic, thinly sliced
6 cups fresh broccoli florets, 10 oz., steamed
6 oz. herbed* goat cheese
1&1/2 cups shredded Italian 5-cheese blend, 6 oz.

Margherita Topping:
1 cup marinara sauce
1/4 cup whole + 2 T. thinly sliced fresh basil leaves
8 oz. fresh mozzarella cheese, thinly sliced
2 Campari* tomatoes (about 12 oz.), thinly sliced
1/2 t. dried Italian seasoning
1 T. roasted-garlic-flavored olive oil

Preheat oven to 425. Crosswise cut each loaf of bread into 3 pieces; halve each piece horizontally. Place bread, cut sides up, on baking sheets; reserve.

To make the broccoli and cheese topping: In a large non-stick skillet, melt butter over med. heat. Add garlic; cook, stirring, until fragrant, 1-2 mins. Brush over cut sides of 6 bread pieces. Bake 5 mins. Arrange broccoli over bread. Dollop goat cheese around broccoli; sprinkle with cheese blend. Bake 7-10 mins. or until heated through and cheese has melted.

To make the margherita topping: Spread marinara over cut sides of remaining 6 bread pieces. Top with whole basil, mozzarella, tomato and seasoning. Bake 12-15 mins. or until heated through and cheese has melted. Drizzle with the olive oil; sprinkle with sliced basil.

"Make the most of yourself, for that is all there is of you." ~ Ralph Waldo Emerson

Happy Friday, Friends!!

Love,

Machete Milletti

Chocolate French Toast Sammies

Tho decadent enough to be dessert, this is an "anytime" recipe for when you get a hankering for bread and chocolate!!
(serves 4)

4 slices white sandwich bread, fresh or slightly stale
1&1/2-2 oz. good-quality semisweet or milk* chocolate (preferably from a thin bar)
2 large eggs
2 T. Sugar in the Raw*
1/2 cup half and half
1 t. pure vanilla extract
1/4 t. kosher* salt
2 T. unsalted Kerrygold* butter
Confectioners' sugar, for dusting

Cut each piece of bread into 4 triangles by slicing diagonally. Cut or break the chocolate into 8 pieces, roughly the same triangle shape as the bread pieces but slightly smaller by at least 1/4" all the way around. In a med. bowl, vigorously whisk the eggs and sugar until well combined. Add the half and half, vanilla, and salt, and whisk til combined. Put the bread pieces in the bowl and press down gently to make sure they're all soaked. In a med. nonstick skillet, heat 1 T. of the butter over med. heat. When the butter is melted and sizzling, add half of the bread pieces in one layer, leaving a little space between each. Cook until nicely browned, about 2 mins. Turn each piece over with a spatula and cook until the other side is nicely browned, 1&1/2-2 mins. Transfer the bread pieces to a plate lined with paper towels and take the skillet off the heat. Put a triangle of chocolate on half of the bread pieces, and top each with another piece of bread (save the best-looking pieces for the tops). Let them sit while return the pan to the heat, melt the remaining 1 T. butter, cook the remaining bread, and fill it with the remaining chocolate. When all the sandwiches are made, arrange 2, overlapping slightly on each of 4 plates. Sprinkle the confectioners' sugar generously over all and serve warm.

"In quietness and trust shall be your strength."

Have FUN today, and join me at the Kirkland Marina for a free concert tonight at 7!!

Love,

Machete Milletti

Chorizo and Black Beans Cheesy Grits Breakfast Bowls

This one will def. have you up and at 'em, and rarin' to go get r done!!!
(serves 6)

2 t. EVOO
1 pkg. (12 oz.) fully cooked chorizo, chicken sausages or flavor of choice, sliced
1 large zucchini, chopped
3 cups water
3/4 cups quick-cooking grits
1 can (15 oz.) black beans, rinsed well* and drained
1/2 cup shredded sharp* cheddar cheese
Cooking spray (I use Coconut Oil C.S.*)
6 large eggs
Pico de Gallo and chopped fresh cilantro, for garnish

In a nonstick skillet, heat oil over med. heat. Add sausage; cook and stir 2-3 mins. or until browned. Add zucchini; cook and stir 4-5 mins. remove from pan; keep warm. Meanwhile, in a saucepan, bring water to a boil. Slowly stir in grits. Reduce heat to med.-low; cook, covered, 5 mins. or until thickened, stirring occasionally. Stir in beans and cheese. Remove from heat. Wipe the skillet clean; coat with cooking spray and place over med. heat. In batches, break eggs, one at a time, into pan. Immediately reduce heat to low; cook until whites are set and yolks begin to thicken but are not hard, about 5 mins. Split grits mixture among six bowls. Top with chorizo mixture, eggs, pico de gallo, and cilantro.

"You can't have faith if you don't first have hope."

Have FUN today!!

Love,

MM

Herb Garden Frittata with Honey-Melon Salad with Fresh Basil

This one is for YOU, Anne!! To celebrate your new herb garden, and it is gluten free!!!
(both recipes serve 6)

Frittata:
12 large eggs
2 T. minced fresh chives
2 T. minced fresh flat-leaf* parsley
2 t. each minced fresh basil and oregano
1 t. kosher* salt
1/4 t. freshly* ground pepper
3 T. EVOO
1/2 cup sliced picked peppers
1/2 cup crumbled goat cheese

Honey-Melon Salad with Basil:
3 cups each cubed cantaloupe and honeydew melon
2 T. honey
1 T freshly squeezed* lemon juice
1/4 t kosher* salt
1/4 t. paprika
1/4 t. freshly* ground pepper
2 T. minced fresh basil

To make the Frittata: Preheat the broiler. In a bowl, whisk eggs, herbs, S&P. In a 10" broiler safe skillet (I would use cast iron*), heat oil over med.-low heat. Pour in egg mixture. Cook covered, 10-12 mins. or until nearly set. Top with pickled peppers and cheese. Broil 4-5" from heat 3-4 mins. or until completely set. Let stand for 5 mins. Cut into wedges, and serve with the salad.

To make the Salad: Combine the cantaloupe and honeydew in a large bowl. Whisk the honey, lemon juice, S&P, and paprika in a small bowl. Add to melon. Stir in the basil and serve.

"The real joy in life is the simple things. Don't miss the gift of today!"

And, don't forget to have FUN!!!

Love,

Machete Milletti

Crispy Pork Tenderloin Sammies

I remember savoring these as a "yout". SO good. And, here is a health tip: Skip the bun and serve the pork on grilled portobellos or eggplant slices, and the carbs drop to about 10 g. per serving!!
(serves 4)

2 T. all-purpose flour
1/2 t. kosher* salt
1/4 t. freshly* ground pepper
1 large egg, lightly beaten
1/2 cup seasoned bread crumbs
3 T. Panko bread crumbs (unseasoned)
1/2 lb. pork tenderloin
2 T. canola or veg.* oil
4 hamburger buns or Kaiser rolls
Optional toppings: lettuce, tomato, pickles, mustard, and mayo.

In a shallow bowl, mix flour, S&P. In two other shallow bowls, place egg and mixed bread crumbs. Cut pork into 4 slices; pound each to 1/4" thick. Dip each side in flour; shake off excess. Dip in egg, then in crumbs; pat to help adhere. In a skillet, heat oil over med. heat. Cook pork 2-3 mins. per side. Serve on buns. Add toppings, if desired.

"Faith is the confirmation of things we do not see, and the conviction of their reality, perceiving as real fact what is not revealed to the senses."

Have FUN today!!!

Love,

MM

Salmon with Walnut Pesto

While Pesto is typically made with pine nuts, they are VERY pricey, and walnuts work just as well. Plus you get a boost of Omega 3. In fact, you might never look back!!
(makes 4-6 servings)

1-1&1/2 lb. wild caught Alaskan salmon
2 cups (packed) torn or chopped greens (kale, arugula, spinach*, or dandelion)
1 cup (packed) torn or chopped fresh basil leaves (or play around with other herbs)
1/2 t. kosher* salt, plus more, to taste
1/3-1/2 cup EVOO
1/2 cup shelled walnuts
2 cloves garlic, roughly chopped (or more, to taste)
1/2 cup grated Parmesan cheese (or more walnuts to keep it vegan)

To make the Pesto: In a food processor, combine the greens, basil and 1/2 t. salt. Pulse until the leaves are finely chopped. With the food processor on (motor running), drizzle in the olive oil. Turn off the motor so you can scrape down the sides of the processor bowl. Add the walnuts and garlic, pulse to combine. Add the cheese, pulse to combine. Set aside while you cook the salmon.

To make the Salmon: Preheat the oven to 375. Place salmon, skin side down, on a foil-lined baking sheet. Put the baking sheet in the oven, and roast until the salmon is light translucent in the center, about 12-15 mins. Remove from oven, and allow to rest for a few minutes. Top with pesto and serve!!

"I think happiness is what makes you pretty. Period. Happy people are beautiful - they become like a mirror, and they reflect that happiness.

R.I.P, Kevin McKibben!!!

Love,

Machete Milletti

Steak with Chipotle-Lime Chimichurri

Chimichurri is a parsley-based sauce from Argentina. It's super with grilled meats like a juicy steak!
(serves 8)

2 cups fresh flat-leaf* parsley leaves
1&1/2 cups fresh cilantro leaves
1/2 med. red onion, chopped
1-2 chipotles in adobo sauce
5 garlic cloves, sliced
1/2 cup EVOO
1/4 cup white wine vinegar
1 t. grated lime peel
1/4 cup lime juice
3 t. dried oregano
1&1/4 t. kosher* salt, divided
3/4 t. freshly* ground pepper, divided
2 lbs. beef flat iron steak or 2 beef top sirloin steaks (1 lb. each)

In a food processor, finely chop the first five ingredients. Add oil, vinegar, lime peel, lime juice, oregano, 1/2 t. salt, and 1/4 t. pepper; process until blended. Transfer to a bowl; refrigerate, covered, until serving. Season steaks with remaining S&P. Grill, covered, over med. heat 5-8 mins. per side or until meat reached desired doneness. Let stand 5 mins. before slicing. Serve with chimichurri.

"You're a true superhero! Superheroes jump right in and get the job done; you do, too. Superheroes lift people up; so do you. Superheroes save the day; that also describes you. And superheroes make the world a better place. That's definitely true of you. And, you do it all just by being you!!"

Love,

MM

Easy Elephant Ears

Here is a "Country Fair" sweet treat that is ready in a flash, and will make you the ultimate mom (or aunt, or grandma!!).
(makes 2&1/2 dozen)

1/2 cup Sugar in the Raw*
2 t. cinnamon
1 sheet puff pastry, thawed
Flour

Preheat oven to 375. Mix together the cinnamon and sugar. On a lightly floured surface, roll out the puff pastry sheet to a 11x18" rectangle. Sprinkle with 1/4 cup cinnamon sugar to within 1/4" of the edges. From short sides, roll up jelly-roll style toward center. Wrap in plastic; freeze 10 mins. Repeat. Cut into 1/2" slices; place on parchment lined baking sheet. Bake 12-15 mins. or until golden brown. Cool on wire racks.

"The best gifts are valued not in money but in love."

Have FUN today!!!

Love,

MM

Chicken, Cider, and Smoky Bacon Puff Pie

This is another English recipe from the mag., "Olive". Sounds YUMOLA to me!!
(serves 4-6)

10&1/2 oz. unfiltered* cider (I use Braggs*)
4 skinless, boneless chicken breasts
1&1/2 T. Kerrygold* butter
2 shallots, sliced
Smoky, uncured* bacon, 14-16 slices
2 T. flour
6&1/2 oz. low sodium* chicken broth
5&/2-6 oz. heavy whipping cream
1 T. wholegrain mustard
1/2 small bunch tarragon, chopped
1/2 small bunch flat-leaf* parsley
Kosher* salt, and freshly* ground pepper
1 egg, beaten, for glazing
10&1/2 oz. butter puff pastry

Put the cider in a wide, shallow pan, and bring to a simmer. Add the chicken, cover, and cook for 10 mins, turning halfway, then scoop out, cool, and tear or cut into chunks. Put the pan back on the heat and reduce the cider by half. Heat the butter in a separate pan, and cook the shallots until softened. Add the bacon and cook until crisped up a bit, then add the flour and stir in well. Gradually add the reduced cider and chicken stock and bring to a simmer. Add cream and simmer until thickened a but, then stir in the mustard, parsley, and tarragon. Season will with S&P. Stir the chicken into to sauce, then put into an ovenproof dish. Heat the oven to 350. Roll the pastry out to 1/4" thickness, and carefully place over pie. Brush on beaten egg. Bake for 25-30 mins. until puffed and golden.

Happy Friday, Friends!!

"Nothing is really lost by a life of sacrifice."

Have FUN today!

Love,

MM

Grilled Warm Artichoke Dip with Parmesan Crust

Here's proving you can use your grill for more than burgers and brats!! With this smoked version of this traditional appetizer, you will need apple wood chips and an 8" cast iron skillet.

1 (14 oz.) can whole artichoke hearts packed in water, drained, rinsed, and patted dry
3/4 cup mayo.
6 oz. cream cheese, softened
4 oz. mozzarella cheese, grated
1 (4 oz.) can mild chopped green chiles
1/4 cup sour cream or plain Greek yogurt*
2 t. minced garlic
1 t. mustard powder
1/8*-1/4 hot pepper sauce (Tabasco*)
1/4 t. freshl ground black pepper
Unsalted Kerrygold* butter
1&1/2 oz. Parmigiano-Reggiano, finely grated
Grilled baguette sliced or crisp flat bread

Soak the wood chips in water for a least 30 mins. Prepare grill for direct and indirect cooking over med.-high heat (400-450). Drain and add the wood chips to the charcoal or to the smoker box of a gas grill, following manufacturer's instructions, and close the lid. When smoke appears, grill the artichoke hearts over direct med.-high heat, with the lid closed, until warmed through, 3-5 mins, turning once. Remove from the grill and roughly chop. Combine the mayo, cream cheese, mozz., chiles, sour cream, garlic, mustard powder, hot sauce, and pepper. Using a wooden spoon, smash the cream cheese against the inside of the bowl into a paste, and then stir the mixture until smooth. Stir in the artichoke hearts. Lightly grease the inside of an 8" cast-iron skillet with butter. Transfer the artichoke mixture to the prepared skillet, and then distribute the Parmiagiano-Reggiano evenly over the top. Cook over indirect med.-high heat, with the lid close, until browned and bubbling on the surface, 20-25 mins. Cool for 10 mins. before serving with grilled baguette slices or crisp flat bread.

Editor's note: Sorry it has been so long since I posted!! In Minnesota for a few days, then back to find out Kevin McKibben has been seriously injured in a roll-over. He was a bass player in our Worship Team Band at Rose Hill Presbyterian in Kirkland, WA

We must keep our chins up!!!

Love,

Machete Milletti

Salmon Wraps

Easy peasy, and a great one to take along on a picnic or for lunch at work!!
(serves 2)

Large wild caught* salmon fillet
EVOO
1/2 avocado, chopped
Halved cherry tomatoes
Lemon zest
Lemon juice
2 large wraps of your choice*
Spoonful of mayonnaise
Sriracha chili sauce, to taste

Brush salmon with oil and grill until cooked through. Break into large flakes; add avocado, tomatoes, lemon zest and juice in a medium bowl. Lay half of the mixture in the center of each of the wraps; add mayo., and sriracha. Roll up and halve to serve.

Happy Friday, Friends!!

Editor's note: I am leaving in less than an hour to go to Minnesota til Tuesday. I prob. won't be able to write, so see ya when I return!!

"Love has no desire but to fulfill itself."

Have FUN today!

Lots of Love,

Machete Milletti

Crab, Carrot, Caper, and Lime Salad

Saw this one in the "Saveur" mag.'s Grilling issue. Looked SO pretty and DELISH!!
(serves 8)

Juice of 3 limes (approx. 2 oz.)
2 med. shallots, minced
1 T. champagne or cider vinegar
6-8 oz. EVOO
Kosher* salt
Freshly* ground pepper
Hot sauce (I would use Tabasco*)
3 T. roughly chopped basil
1/2 bunch finely chopped scallions
1 lb. jumbo lump Louisiana crabmeat, picked for shells
1/2 cup fine dice organic* carrots, blanched and shocked in ice water
2 T. chopped capers
Basil leaves, sliced ripe avocado, for garnish

Place lime juice, shallots, and vinegar in a small bowl and whisk in the olive oil. Season to taste with S&P and hot sauce. In another bowl, mix the rest of the ingredients through capers, then fold in the lime vinaigrette until ingredients are well coated and the salad is tasty. Garnish with basil leaves and avocado slices.

"Relationships are assignments for optimal growth and healing."

Have FUN today!!!!

Love,

MM

                                                                                                                                                                 

Spinach Rarebit Melts

Sure hope you all had a wonderful 4th of July!! I know I did. And, the celebrating is not over yet - it is Valerie's birthday - which means LOBSTER, CRAB, SHRIMP, and STEAK. Yeah, boy howdy!!
So, this one I saw in "Olive," a food mag. from England. It def. appealed to me!!
(serves 2)

1/2 bunch fresh* spinach, stems removed, washed well, dried, and chopped
2 green onions, chopped
1 T. Kerrygold* butter
1 t. Dijon or whole grain mustard
1/2 cup shredded sharp* white cheddar
1 egg, lightly beaten
Kosher* salt and freshly* ground pepper
4 slices crusty bread, toasted

Wilt the spinach and onion in the butter in a med. skillet. Take off heat and stir in the mustard, cheddar, and egg. Season with S&P and spoon onto toast. Grill or broil til bubbling and golden.

"Hope can be ignited by a spark of encouragement."

Love,

MM

Asian Salmon Burgers

Here is a brain-boosting alternative for your peeps tomorrow:
(serves 4)

1&1/2 lb. wild-caught* salmon fillet, skin and pin bones removed
2 T. chopped cilantro
1 T. peeled, minced ginger
1 T. minced garlic
2 green onions, cut in half lengthwise and thinly sliced
2 t. Ponzu Citrus Sauce* or soy sauce
1&1/2 T. freshly squeezed* lemon juice
1/2-1 cup cracker crumbs
2 large eggs, lightly beaten
2 T. canola or veg.* oil

Cut salmon into 1" chunks. Pulse in a food processor or blender until coarsely ground. Transfer to a bowl and stir in cilantro and next 6 ingredients. Stir in 1/2 cup cracker crumbs. Stir in eggs, mixing well. If needed, add more cracker crumbs until mixture holds together. Divide salmon mixture into 4 portions, shaping each into a 1" thick patty. Cover and refrigerate 20 mins. to 8 hours. Preheat grill to med.-high. Generously oil grill grates. Brush both sides of patties with oil. Grill over direct heat 3-5 mins. on each side.

"Delight yourself in the Lord".

RIP, Ramona.

Editor's note: I will be up in Everett til Wednesday visiting friends - celebrating the 4th and Valerie's birthday. I may or may not be able to write. If not, see ya on the flip side, and have a Happy and SAFE 4th of July!!!

Love,

MM

Coconut-Crunch Shrimp

How 'bout addressing your crew's munchy desires with this easy peasy one?!
(serves 4)

1/3 cup unsweetened coconut
1/4 cup panko breadcrumbs
1/2 lb. med. shrimp, peeled, deveined*, and tails left on
1 t. curry powder
1/2 t. kosher* salt
2 eggs, beaten
Coconut oil
Thai Sweet Chili Sauce

On a plate, mix coconut and panko. In a bowl, toss shrimp, curry powder, and salt. Dip shrimp in egg then coconut mixture, pressing to adhere. In a large skillet, heat 1/2" coconut oil over med.-high. Cook shrimp until golden and cooked through, 2-3 mins. per side. Serve with chili sauce.

"The best gift you can give to others may be your time."

Have FUN today!!!!!

Love,

Machete Milletti

Snack Attack Pie

In this EASY and most tasty one, you use grocery-store items to hack desserts!!
(no serving size given)

5 oz. Snack Factory Gluten-free Pretzel Crisps
1 stick unsalted Kerrygold* butter, melted
1/3 cup (packed) brown sugar
1 package chocolate pudding, prepared according to package directions
Whipped cream
Smartfood Delight Sea Salted Caramel Popcorn

In a food processor or blender*, pulse the pretzel crisps, melted butter, and brown sugar until pretzels are ground. Press into a 9" pie dish. Bake at 350 until firm, 22-24 mins.; cool (I know I have you turning on your oven, but if you do this early in the morning while it is still cool, you will be fine*).
Fill with chocolate pudding, and whipped cream. Top with caramel popcorn. Sounds YUMOLA to me!!!

"Before people want to hear what you say, they want to know that you care."

Have FUN and Happy Friday!!!!

Love,

MM