Korean Crab Salad in Butter Lettuce Leaves

Saw this one in my new Clean Eating mag. Here is their quote: "This coastal favorite gets a spicy twist from gochujang, also called Korean chile paste."
(serves 4)

1/4 cup rice vinegar
1/4 t. kosher* salt
1 cup thinly sliced English cucumber
1/4 cup mayonnaise
2 T. gochujang
2 T. minced shallot
8 oz. jumbo or lump crabmeat, drained and picked over
4 large butter lettuce leaves
Dill fronds* and lemon wedges* for garnish

Whisk vinegar and salt in a med. bowl until the salt is dissolved. Add cucumber and toss to coat. Let stand at room temp., stirring occasionally, for 20 mins. Transfer the cucumber to a small bowl with a slotted spoon. Discard all but 1 T. of the vinegar; whisk in mayonnaise, gochujang, and shallot. Add crab and gently stir to combine. Distribute crab mixture equally between the lettuce leaves, top with some cucumbers slices, and a dill frond, and lemon wedge.

"I used to pray that God would feed the hungry or do this or that, but know I pray that He will guide me to do whatever I am supposed to do, what I can do. I used to pray for answers, now I pray for strength. I used to believe that prayer changes things, but know I know that prayer changes us, and we change things."  ~ Mother Teresa

Have FUN today. Goodbye, August!!!

Love,

MM
































                                                                                                                                                                  

Roast Beef Sammies with Horseradish Aioli and Melted Provolone*

The sweet caramelized onions balance out the spicy horseradish in this scrumptious take on a steak house fav.!
(serves 4)

2 large sweet* onions, thinly sliced
1 T. EVOO
2 t. balsamic vinegar
1/2 cup mayo.
1 T. prepared horseradish (I use Beavers' Hot*)
1 clove garlic, minced
1 t. Dijon mustard
8 sliced rustic country bread
1 lb. deli-sliced rare* roast beef
4 slices smoked provolone*
2 cups baby arugula

In a skillet over med. heat, cook onions, in oil, covered, 5 min. Reduce heat to med.-low. Cook 15 min., stirring. Add vinegar during last 5 min. In a bowl, mix next 4 ingredients; spread over bread. Preheat broiler. Divide onion, beef, and provolone evenly among 4 bread slices; lay on a rimmed baking sheet, and put under the broiler til cheese melts. Watch!!! Top with arugula and remaining bread.

"What God does for us we should do for others."

Have FUN today!!!

Love,

Machete Milletti

MM's Stuffed Meatloaf (Mac and Cheese, Bacon, and Mild Chopped Green Chiles)

I have made this twice for my good friend, Jerome who tore it UP, and now have had requests for the recipe, so here it is!!
(makes one loaf)

1&1/2 lbs. ground beef
1 frozen package of the lowest sodium you can find mac and cheese, thawed
4-5 slices of pre-cooked bacon
1 small can chopped mild green chiles
1/2 small red onion, finely diced
1 egg, lightly beaten with a fork
1/3 cup milk
1/4 cup Panko bread crumbs
A couple of shakes of Worcestershire sauce
2 cloves minced garlic
1/2 t. Mesquite Seasoning
1/2 t. Kosher salt
Freshly ground pepper

Mix the beef, onion, egg, milk, Panko, garlic, Worcestershire, mesquite, and S&P together with your hands in a large bowl. Put half of the mixture in the bottom of a loaf pan. Layer the bacon, mac and cheese, and chiles on top. Put on the other half of the meat, and push down sides and ends to seal. Season with S&P on top, and more mesquite. Cover pan with foil. Bake at 350 for 45 mins. Remove foil. Bake another 15-20 mins. You may have to drain the grease from the pan. Take a peek. When done, remove from oven, and let sit for at least 10 mins. Slice and serve!!!

"Jesus wept."

Love,

MM

Apple Chicken Curry

This one is a fast fix that will have you eating smarter!!
(serves 4)

4 boneless skinless chicken thighs (about 1 lb.)
3/4 t. kosher* salt, divided
1/4 t. freshly* ground pepper
1 T. EVOO
1 sweet red pepper, julienned
1 small sweet* onion, halved and thinly sliced
3 t. curry powder
2 cloves garlic, minced
2 med. Granny Smith applies, cut into 3/4" pieces
1 cup frozen petite peas (I LOVE the ones from Trader Joe's*!)
1 cup light coconut milk
2 cups cooked brown rice

Sprinkle chicken with 1/2 t. salt and pepper. In a skillet, heat oil over med.-high heat. Brown chicken on both sides; remove from pan. Add red pepper and onion to skillet; cook and stir 5 mins. Stir in curry powder and garlic; cook 1 min. more. Stir in apples, peas, coconut milk and remaining salt. Return chicken to pan; boil. Reduce heat; simmer, covered, 8-10 mins. or til internal temp. of chicken reaches 165. Serve over rice.

"Faith will rise in your heart and give you strength for the future."

I will worship the King today, and every day!!

Love,

MM

Macaroon Ice Cream Torte

I like EVERY word in that title!! This sounds so beautiful - let alone luscious!
(makes 16 servings - but it is frozen, so you can just cut off what you need)

24 chocolate macaroon cookies
1 qt. coffee ice cream, softened, if necessary
1 qt. chocolate ice cream, softened, if necessary
1 cup milk chocolate toffee bits or 4 (1.4 oz.) Heath candy bars, coarsely chopped
Hot fudge topping, warmed

Crumble cookies; sprinkle a third of the crumbs into an ungreased 9" springform pan. Layer with 2 cups coffee ice cream, another third of the cookies, 2 cups chocolate ice cream, and1/2 cup toffee bits.; repeat layers. Freeze torte, covered, until firm. Torte may be frozen for up to 2 mos. Remove torte from freezer 10 mins. before slicing. Serve with hot fudge topping.

"Any day can be a new beginning, made just for you! Today, you can take a step toward your dreams, or dream a new dream. Today, you can put the past behind you and set your sights on your future. Today, you can use what you've learned to make a better tomorrow. Today is your day!!"

And, don't forget to have FUN.

Love,

MM

Garden Salad with Creamy Vidalia (or Walla Walla*) Onion Dressing

Back S&S from my excellent adventure at Lake Cushman Resort near Hoodsport. My fav. place on earth!! But, it is SO hot, that I can't think of anything but a cool salad. So, here is a gluten free winner!!
(serves 4)

1 t. EVOO
1 small organic carrot, thinly sliced, plus one large organic* carrot, sliced
1/8 t. Johnny's Garlic Seasoning* or garlic powder
3 t. mayonnaise
1 T. sour cream
1 T. apple cider vinegar
1/4 t. kosher* salt
1/8 t. freshly* ground pepper
1 scallion, chopped
1 T. minced Vidalia or Walla Walla* sweet onion
5 cups mixed salad greens, such as butter lettuce mix, from a 6 oz. pkg.
1/2 Persian* cucumber, 5 oz., quartered length-wise, 1/2" thick sliced, 1 cup
3/4 cup cherry tomatoes, halved

In a 10" nonstick skillet, heat oil over med.-low heat. Add small carrots and garlic powder; cook, stirring, until crisp tender, 5-7 mins. Remove from skillet; cool. In a bowl, stir together mayo., sour cream, vinegar, and S&P. Stir in scallions and onion; reserve. In a large serving bowl, combine lettuce, cucumber, large sliced carrots and tomatoes; drizzle with dressing.

This saying is from my coffee cup souvenir I got at the camp store: "Advise from a lake - Be full of life!! Be clear. Make positive ripples. Look beneath the surface. Stay calm. Shore up friendships.
Take time to reflect!"

Happy Friday, Friends, and Way to GO, Seahawks!!!!!

Love,

Machete Milletti

Big Bad Burger Bar

Another one from The Pioneer Woman! This would be so much fun to serve to your peeps on Thursday night for the Seahawks game!!!!!
(serves 20)

Meat Mixture:
5 lbs. 80/20 ground beef1/2 cup heavy cream
3 T. Worcestershire sauce
Several dashed of hot sauce such as Tabasco
1 T. kosher* salt
1 T. freshly* ground pepper
Parchment paper

Caramelized Onions:
2 large sweet* onions, peeled and sliced
4 T. Kerrygold* butter

Sautéed Mushrooms:
16 oz. crimini* mushrooms, sliced
4 T. Kerrygold* butter

Other Fixin's:
Arugula
Bacon, sliced in half and fried til crisp
Tomato slices
Crumbled bleu and feta cheeses
Sliced sharp* cheddar
Swiss
Pepper Jack
Sliced red onions
Lettuce
Dill* pickle slices
Avocado slices
Mayo.*
Yellow mustard*
Ketchup*
20 burger buns (I like potato*)

In a very large bowl, combine beef and cream. Add Worcestershire, hot sauce, S&P. Use your very clean hands to mix it all together. Form mixture into 1/4 lb. patties and layer them on baking sheets lined with parchment paper; store them in fridge until you're ready to grill.
To make caramelized onions: combine onions and butter in a large skillet over med heat. cook onions, stirring occasionally 15-20 mins, until golden brown. Transfer to serving bowl for fixin's bar.
To make sautéed mushrooms: add sliced mushroom and butter to same skillet over med. heat. Saute 15-20 mins, until dark brown and tender. Transfer to bowl and place with other fixin's. Then prepare all other fixin's. Lay out avocados at the very last minute. Squeezed a little lemon or lime juice over them to avoid browning. Fire up the grill and cook burgers over med.-hot coals. Flip them after 4 mins., then cook 3-4 mins. , or until no longer pink in the middle. Serve burgers with toasted (if desired) buns and all the fixin's.

Keep your chin up today, and have FUN!! See ya on Thusday or Friday. Off to Lake Cushman Resort (on the Hood Canal)!!!

Love,

Machete Milletti

Grilled Lemongrass Pork Chops

The aroma from this will have 'em running!!!! And, it only takes 40 mins.
(serves 4)

1 stalk lemongrass
1 shallot, peeled
1" piece of ginger, peeled
1 garlic clove, peeled
3 T. brown sugar
1/4 cup Thai or Vietnamese fish sauce
1/4 t. freshly* ground pepper
1/4 cup fresh lime juice, divided
5 T. veg. oil, divided
4 bone-in pork chops (about 2 lbs. total; each about 3/4" thick)
1 t. distilled white vinegar
2 small heads bok choy
1 small red bell pepper
1 small* jalapeno chile
2 cups mixed herb leaves, such as basil, cilantro, and mint

Peel off tough outer layers of lemongrass stalk, trim off root, and cut a 4" long piece from the root end (discard top). Put lemongrass, shallot, ginger, garlic, brown sugar, fish sauce pepper, and 2 T. each lime juice and oil into a blender. Whirl into a smooth, wet paste. Transfer 2 T. lemongrass mixture to a large bowl. Put pork chops in a baking dish large enough to hold all 4 in a single layer. Pour remaining lemongrass mixture over  hops and turn to coat. Whisk remaining 2 T. lime juice, 2 T. of the oil, and the vinegar into lemongrass mixture in large bowl. Chill until ready to serve. Thinly slice bok choy (stalks and stems) , and put in a bowl. Slice red pepper into 2" matchsticks and thinly slice jalapeno (wear gloves*); add to bowl. Tear herb leaves, add to veggies. and chill until ready to serve. Preheat grill or grill pan* to med. Remove chops from marinade, pat dry, and brush with remaining 1 T. oil Grill chops, turning once (lid closed on gas), about 10 mins. total for med. Meanwhile, toss vegetables and herbs with lemongrass dressing. Serve chops, drizzled with any remaining dressing, with salad and steamed rice.

"Attitude is everything."

Love,

MM

Ree Drummond's (The Pioneer Woman) Favorite Pasta Salad

And, she is my fav. of the food network stars!! Here is her accompanying quote: "The dressing, the smoked flavor of the cheese, the basil, the tomatoes - it's a beautiful combination!"
(serves 18)

16 oz. penne, mostaccioli, radiator or rotini pasta
1/2 cup mayo.
1/4 cup whole* milk
2-3 T. white vinegar
2-3 t. adobo sauce (from canned chipotle peppers)
1/2 t. kosher* salt, more to taste
Freshly* ground pepper
3 cups red and /or yellow grape or cherry tomatoes, halved
1 lb. smoked Gouda cheese, cubed
24 basil leaves, shredded

Cook pasta according to package directions. Drain, rinse with cool water and set aside in a large bowl. Combine the mayo. and milk in a medium bowl. Add the vinegar and stir until smooth. Add 1 t. adobo sauce and S&P; stir the dressing until combined. Taste; add more vinegar if you'd like it to have a little bite. Add more adobo sauce if you want a little more heat. Drizzle dressing over pasta. Throw tomatoes and cheese into the bowl. Stir pasta salad around. Then throw in basil and stir until combined. Taste and adjust seasonings as needed., then cover bowl with plastic wrap and chill in fridge at least 2 hours.

Positivity positively works!!!"

Have FUN today.

Love,

MM

Big Tex Frito Pie

Thought I'd get one day ahead of the game as I will be gone for three days (T-Th) this week at Lake Cushman Resort on the Hood Canal = lake front cabin!! This is another one I saw in the paper.
(serves 15)

6 lb. shredded smoked beef brisket
5 cups bbq sauce (I like Stubbs*), divided
3-4 (9&1/4 oz.) bags Fritos Corn Chips
1&1/2 lb. shredded sharp* cheddar cheese
1&1/2 lb. cherry tomatoes, halved
6 oz. jalapenos, diced (wear gloves*)
6 oz. green onions, diced
1 large red onion, diced
1 container (16 oz.) sour cream
1 bunch cilantro, chopped


Combine brisket and 4 cups of the barbecue sauce in a stockpot; heat until warm. Spread the Fritos in a 2" deep layer in a 19&1/2x11&1/2x4&1/4" disposable casserole dish or a 26" paella pan. Top with brisket mixture. Layer with the cheddar, tomatoes, jalapenos, green onions, and red onion. Using a large spoon, dollop on the cream and smooth. Sprinkle with cilantro and drizzle with one cup bbq sauce.

"Above all guard your heart."

Love,

MM                                                                                                                                                                                                                                                                                                                                                                          

Dawgs Sailgate Salmon Dip

This easy dip lets you bring a taste of the Northwest to your next tailgate or party. Saw this in the paper this morning!
(makes about 2 cups)

8 oz. wild caught* smoked salmon, finely chopped
1/2 cup crème fraiche, sour cream, or plain Greek yogurt*
1/2 cup finely chopped red onion
2 T. freshly* squeezed lemon juice
2 t. capers
1 t. prepared horseradish
Chopped chives
A variety of crackers and chopped veggies, for serving
Lemon wedges*, for garnish

Combine first 6 ingredients. Scrape into a serving bowl and top with chives. Surround with crackers and veggies for dipping. Garnish with lemon wedges.

"I expand in abundance, success and love every day, as I inspire those around me to do the same."

Love,

Machete Milletti

Healthy Shrimp Boil

Whip up a seafood FEAST that everyone will LOVE!!!
(serves 4)

8 cups water
1/4 cup crab boil seasoning such as Old Bay (try to get the reduced sodium one*)
1 T. kosher* salt
1 large sweet* onion, cut into wedges
1 lemon halved
4 ears of bi-colored corn, shucked and broken in half
2 cups mixed broccoli and cauliflower florets
2 lbs. unpeeled jumbo shrimp
Lemon crowns

In a large stockpot, bring water, seasoning, and salt to a boil on high heat. Add onions and lemon. Cook about 12 mins. Add corn, broccoli, and cauliflower; cook 7 mins. Stir in shrimp; cook until pink, about 5 mins. Drain liquid, pour  contents of pot into large serving bowl or platter. Sprinkle with more seasoning to taste, and garnish with lemon crowns.

"When fear knocks, answer it with faith."

Love,

MM

Salami, Capicola, and Smoked Provolone Panini

If you don't own a Panini press, use a cast iron skillet to press it down.
(serves 4)

3/4 cup sun-dried tomatoes packed in oil, drained - 1 T. oil reserved
1/2 cup pimento-stuffed green olives
1/2 cup pitted kalamata olives
1/4 cup fresh basil leaves
2 T. red wine vinegar
1 t. dried oregano
8 slices thick-cut crusty bread
3/4 lb. thinly sliced Deli provolone
1/2 lb. thinly sliced Deli salami
1/2 lb. thinly sliced Deli hot or mild* capiocola

Pulse tomatoes, reserved oil olives, basil, vinegar, and oregano in food processor until finely chopped. Spread tomato mixture evenly on 1 side of each slice of bread. Layer half of cheese on 4 slices of bread, then top with salami, capiocola, and remaining cheese. Arrange remaining bread, tomato-side down, over cheese. Heat grill pan over med. heat for 1 min. Place 2 sammies in Panini press. Cook until golden brown and chees is melted, 4-6 mins. per side. Transfer to a wire rack and repeat with remaining sammies.

"Happiness begins with YOU. Not with your relationships, not with your job, not with your money, but with YOU."

Happy Friday, Friends. Stay cool, hydrated, and have FUN!!!!

Love,

Machete MIlletti

Cranberry Limeade

This is PERFECT for a hot day, and you can add vodka to make it an adult bev.!!
(makes 7 servings)

2&1/2 cups water, divided
1&1/4 cups Sugar in the Raw*
2-3 cups cranberry juice
1&1/2 cups freshly* squeezed lime juice
1 T. grated lime peel
Ice cubes
Mint sprigs

Bring 1&1/2 cups water and the sugar to a boil. Remove from heat; stir in juices, lime peel and remaining water. Cover and refrigerate at least 1 hour. Serve over ice. Garnish with a sprig of mint.

Let you light SHINE today, and have FUN doing it!!!

Love,

MM

Roasted Grapes

"Roasting these little sweeties transforms them into something really special!"
(no serving size)

3 cups seedless red grapes, rinsed and dried
2 t. canola or veg.* oil
2 fresh lemon* thyme or rosemary sprigs
1/2 t. sea salt

Toss all ingredients together and roast at 450 on a rimmed* baking sheet just until grape skins start to split, about 15 mins.

Grape Ideas: Plunk on a toasted baguette with cream cheese
                      Scatter over grill chicken with melted gorgonzola
                      Mix in a salad with pistachios

"Accept each day just as it comes to you. Do not waste your time and energy wishing for a different set of circumstances. Instead, trust and obey!!"

And, don't forget to have FUN!

Love,

MM

MM's Rotisserie Chicken, Black Bean, Sour Cream, and Green Onion Enchiladas!!

I made up this recipe,and it is always a HIT (I charge only $30 for a big pan of them, OBTW).
(make 10-12)

Flour or corn tortillas
3/4-1 lb. dark rotisserie chicken meat, shredded
1 can black beans, drained and rinsed well
Sour cream
Green onions
Both red and green enchilada sauces (I used mild)
Lotsa 4 shredded Mexican cheese
Sliced black olives
Cilantro leaves

Preheat the oven to 350. Pour enough of the red sauce in the bottom of a baking pan to coat the bottom and up the sides a little. Lay each tortilla flat and fill with chicken, sour cream, beans, and green onions on one edge, roll tightly, and place, seam side down in the prepared pan. Cover the top with the red sauce, and then make a fun pattern with the green. Scatter the cheese all over, and cover with foil. Bake 30 mins. with foil on, then take the foil on and continue to cook 15 mins. more or until the cheese is melted and the sauce is bubbling. Sprinkle black olives on top and fresh cilantro leaves.

"Delight yourself in all that is true, noble, right, pure, lovely, and admirable. Think on these things."

And, have FUN today!!!

Love,

Machete Milletti

Saucy Beef and Cabbage Supper

This is basically a Reuben in a bowl!! You can also make it with smoked sausage.
(serves 6)

1 lb. lean ground beef (90% lean)
3 T. EVOO, divided
8 cups (about 1 small head) chopped cabbage
5 med. organic* carrots (I find them to be MUCH sweeter*) , peeled and finely chopped
1 med. sweet* onion, chopped
2 large garlic cloves, minced
1 t. kosher* salt
1 t. freshly* ground pepper
1/2 t. caraway seeds
1/4 t. ground allspice
1/8 t. ground cloves
1/2 cup ketchup
2 t. unfiltered* cider vinegar

In a 6 qt. stock pot over med. heat, cook and crumble ground beef until the meat is no longer pink, 5-7 mins. Drain. Add 2 T. olive oil; stir in the next 9 ingredients. Cook 5-7 mins., stirring frequently, until veggies are crisp-tender. Stir together ketchup, vinegar, and remaining oil until smooth. Pour over the meat and veggies; cook 5 mins. more. Serve with either warm garlic bread* or dill rye.*

"A good name is more desirable than great riches."

Have FUN today, and I am off soon to my new 10 hour a day nanny gig!! Wahoo!!!

Love,

MM

Spicy Mango Jicama Salad

This goes perfectly with the Pork Carnitas of yesterday!!! Gave some to Mrs. Peep, and she wouldn't let me take away her dirty spoon til she licked it clean with glee!!! Yahooey.
(serves 6-8)

1 t. hot sauce, or more to taste (I used Taco Bell Hot Sauce*)
1 t. Sugar in the Raw*
1/2 t kosher salt
1/4 t. ground cumin
Juice of 2 limes
2 cloves garlic, finely chopped
1/2 cup EVOO
4 firm* mangos, sliced
4 Campari* tomatoes, halved and sliced
1 small jicama, peeled and cut into julienne strips
1 red onion, thinly sliced
1/4 cup fresh cilantro leaves
8 leaves fresh basil
2 avocados, sliced

Whisk together the hot sauce, sugar, salt, cumin, lime juice, and garlic in a small bowl. Whisk in the olive oil. Add the mangoes, tomatoes, jicama, and onion to a large bowl. Pour the dressing over and toss to coat. Add half the cilantro and basil and toss again. Stir in the avocado. Serve garnished with the remaining cilantro and basil.

"The Lord never takes His eyes off you."

Love,

Machete Milletti

Pork Carnitas

This recipe is courtesy of Ree Drummond (The Pioneer Woman). Thanks, Ree!!!!
(serves 6)

2 poblano peppers, seeded and sliced
1 banana* pepper, seeded and sliced
1 med. sweet* onion, sliced
1/4*-1/2 t. cayenne pepper
1/2 t. ground cumin
Kosher salt and freshly ground black pepper
One 4&1/2 lb. bone-in pork shoulder roast
2 cloves garlic*, minced
1&1/2 cups low sodium* chicken broth
1*-4 jalapeno peppers, seeded, and sliced (wear gloves!*)
2 limes, zested and juiced
1 orange, zested and juiced
1 bay leaf*
A couple of sprigs of lemon thyme*
For serving: corn or flour* tortillas or naan bread*, sliced radishes, pickled carrots, pickled jalapeno slices, pico de gallo, lime wedges,and queso fresco crumbled cheese

Ree does this in a deep heavy pot with a lid the oven at 275 for 4-5 hours. Then she turns up the heat to 450, removes the lid, and cooks until the surface crisps slightly, 15-20 mins. I put mine in the crock pot on low for 10 hours = YUMOLA!!!

Put the sliced onions, garlic, and peppers on the bottom of the crock pot. Mix dried spiced including S&P over all sides of the roast, pressing down with your fingers. Place roast on top of bed of veggies. Sprinkle roast with lime and orange zest, and pour juice over all. Lay the bay leaf on the bottom, and lay the thyme sprigs on top. Pour in the chicken broth, place on the lid, and wait for the enticing aroma to waft about!! When it is falling apart tender, carefully remove roast to a cutting board, and using two forks, pull the meat apart into shreds. To serve: have a plate of warm tortillas, or naan bread, and bowls of the rest of the accoutrements. Ole!!

"Faith isn't a feeling. It is a choice to trust God even when the road ahead seems uncertain."

Have FUN today, and Go Seahawks!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Love,

MM

Moroccan-Spiced Lamb Chops with Charmoula

Back to Sunset mag. for another tempting and tasty treat to tantalize your taste buds!! Their quote: "You can make the charmoula a day ahead and chill. Bring to room temp. to serve. A rack of lamb may give you more chops than you need. Save extras to cook after your guests leave - post-party treat!"
(serves 6)

Charmoula:
1/3 cup EVOO
1/3 cup chopped fresh cilantro
1&1/2 T. fresh* lemon juice
1 T. ground cumin
1 T. smoked paprika
1 t. kosher salt
1/2 t. freshly* ground pepper

Lamb:
1 t. ground cumin
1 t. ground coriander
1 t. ground cinnamon
1 t. kosher salt
1/4 t. ground cloves
1 rack of lamb, Frenched (about 1&1/4 lbs.)
1 T. veg. oil
12-18 small cilantro leaves

Make charmoula: Whisk together olive oil, cilantro, lemon juice, cumin, paprika, S&P. Set aside. In another small bowl, mix ground cumin, ground coriander, ground cinnamon, salt, and ground cloves, Cut rack of lamb into individual chops and coat with spice mixture. Cover and chill overnight. Heat oven to 400. Heat a large ovenproof frying pan over med.-high heat. Swirl veg. oil into pan. Add 6 lamb chops and cook until they begin to release fat and are browned, about 3 mins. Turn and cook until browned on the other side, 1-2 mins. Transfer pan to oven and bake until lamb is med.-rare (145 on an insta-read thermometer), 3-5 mins. Spoon about 1 T. charmoula onto each plate. Arrange lamb chops on sauce and top with 2-3 cilantro leaves.

"Let God's Spirit, not the world, shape your mind."

Happy Friday, Friends!!!!

Love,

Machete Milletti

A Salute to Salads: Shredded Carrot and Jicama, and Chickpea and Parsley

Saw these in the paper insert this morning. This is what they said about the Shredded Carrot and Jicama: "Popular in Mexican and South American recipes, sweet and crunchy jicama is packed with fiber and immune system-boosting vitamin C. " And, the Chickpea and Parsley: "Tahini is made from finely ground sesame seeds and is rich in iron. Find it in your grocery store's international foods aisle."

Shredded Carrot and Jicama Salad:
(serves 4)

1 lb. jicama, cut into wedges and peeled
3-4 organic* carrots, trimmed and peeled
2 scallions, thinly sliced (white and green parts)
1/4 cup chopped fresh cilantro
1/3 cup fresh lime juice
3 T. vegetable oil
1/2 t. kosher* salt
1/8 t. cayenne pepper

Using the wide holes of a box grater or the shredding blade of a food processor, coarsely shred the jicama and carrots. In a salad bowl, combine the jicama, carrots, scallions, and cilantro. In a small bowl, whisk together the lime juice, oil, salt, and cayenne. Pour over salad and toss to coat.

Chickpea and Parsley Salad:
(serves 6)

2 cans (15 oz. each) chickpeas, rinsed well* and drained
1/4 cup EVOO
3 T. fresh lemon juice
2 T. tahini
1/4 t. kosher* salt
1/8 t. finely minced garlic
2 cups finely chopped fresh curly-leaf parsley
1/4 cup thinly sliced scallions

In a large bowl, whisk together the oil, lemon juice, tahini, salt, and garlic until blended. Add the chickpeas, parsley, and scallions. Gently fold until combined. Serve chilled or at room temp.

"Out of difficulties grow miracles."

Have FUN today, and YAY - football is finally back!!!!!!!!!!!!!!!!!!!!!!!!!!

Love,

Machete Milletti

Chilled Corn Soup with Seared Scallops and Crisp Onions

Another WINNER from Sunset mag., and their quote: "We've balanced sweet corn and rich cream here with earthy cumin and a splash of bright Champagne vinegar. You can make the soup a day ahead and chill. Also chill six small, wide bowls."
(serves 6)

Soup:
1/2 t. cumin seeds
1 T. salted Kerrygold* butter
1/2 cup finely chopped sweet* onion such as Walla Walla*
4 cups bicolored* corn kernels (from 4-5 cobs)
About 1/2 t. kosher salt
About 2 cups reduced-sodium chicken broth
1/2 cup heavy whipping cream
About 2 T. Champagne vinegar (this is pricey, so you can substitute white wine vinegar*)

Onions:
1/2 cup veg. oil
1/2 t. ground cumin
1/2 large sweet* onion, thinly sliced into half-moons

Scallops:
6 dry-packed sea* scallops (about 1" wide; about 6 oz. total)
1/4 t. each kosher salt and freshly* ground pepper
Black peppercorns in a grinder

To make the soup: Toast cumin seeds in a med.-wide pot over med.-high heat until slightly darker and fragrant, about 30 seconds. Lower heat to med. and add butter. When butter melts, stir in onion. Cover and cook, stirring occasionally, until onion is translucent, about 5 mins. Add corn, 1/2 t. salt and 2 cups broth. Bring to a simmer, cover, and simmer until corn begins to soften and breakdown, about 15 mins. Working in batches, whirl corn mixture in a blender, covering lid with a towel and holding it down, until very smooth. Add cream. Chill until cold, about 2&1/2 hours, or overnight. Stir 2 T. vinegar into soup. If soup is too thick, add a little more (chilled) broth until it's as thin as you like. Taste, and season with more vinegar and salt if you like. To make the onions: Heat oil and ground cumin in a large frying pan over med. heat. Add onion slices and cook, stirring occasionally, until deep golden brown, 10-20 mins. Reduce heat if they start to brown unevenly. Lift onions from oil with a slotted spoon and drain on paper towels. Reserve 1 T. oil for scallops. To cook scallops: Lay scallops on a paper towel-lined plate and bring to room temp., about 15 mins. Season with S&P and let stand 5 mins. longer. While scallops rest, divide chilled soup among chilled bowls. Heat a large (not nonstick) frying pan over med.-high heat. When hot, swirl in reserved onion-cumin oil, then arrange scallops in a single layer in pan with ample space between them . Cook scallops without moving them until golden and crusty on the bottom, about 2 mins.; then turn them and cook for 1 min. Remove from heat and let scallops sit in pan for 1 min. Set a scallop in each bowl of chilled soup. Top with a small tangle of fried onions strings, and coarsely grind pepper over all.

Editor's note: Dry-packed scallops are fee of brine and preservatives and brown better when you cook them.

"This is the day that the Lord hath made. I will rejoice and be glad in it!!"

Love,

MM

Mustard-Tarragon Shrimp Toasts

Saw this one in Sunset mag. Here is their accompanying quote: "This is pure retro comfort food, but we've lightened and updated these toasts by baking instead of frying them."
(serves 6)

8 oz. shelled, deveined shrimp, patted dry and minced
2 T. minced shallots
1 T. chopped tarragon, plus sprigs for garnish
1 T. Dijon mustard
1 T. freshly* squeezed lemon juice
1/2 t. kosher salt
1/4 t. freshly* ground pepper
1 large egg white, beaten until frothy
6 slices rustic French or Italian-style bread
About 1/2 cup (4 oz.) cream cheese at room temp.
6 lemon wedges

Preheat oven to broil. Combine 1st 8 ingredients (through egg white) in a bowl, and mix gently. Lay bread slices on a baking sheet and broil about 6" from heat until golden brown, about 3 mins. Turn slices over, spread with cream cheese, and top with shrimp mixture. Broil just until shrimp mixture turns pink and begins to brown, about 6 mins. Serve hot, garnished with tarragon sprigs and lemon wedges.

"You are loved more than you will ever know by someone who died to know you."

Have FUN today!!!!!

Love,

Machete Milletti

Light Turkey Bolognese and Italian Salad with Lemon-Parmesan Vinaigrette

"This lightened up meat sauce gets its creamy richness and texture from cottage cheese and low-fat Neufchatel cheese, and the salad is a natural side for pasta, but a tangy dressing make this one more than just a bowl of greens!"

Turkey Bolognese:
(makes 8 servings)

1 T. canola oil (or light oil of your choice*)
1  lb. ground turkey breast
8 oz. bulk Italian turkey sausage
1/2 cup diced sweet* onion
1/2 cup organic* carrots
1/2 cup celery
1 T. minced fresh garlic
1 cup 2% small curd* cottage cheese
1/4 cup tomato paste
1 can fire-roasted* diced tomatoes in juice (28 oz.)
1 cup dry red wine
2 T. balsamic vinegar
1 t. dried oregano
1 t. dried basil
1/2 t. Kosher salt
1/4*-1/2 t. red pepper flakes
1 lb. dry rigatoni pasta
1 cup chopped fresh flat-leaf* parsley
1/2 cup fresh basil leaves*

Heat oil in a large sauté pan over med.-high heat. Add turkey breast and sausage, breaking into smaller chunks; cook until browned. Pulse onion, carrot, celery, and garlic in a food processor until minced; add to meat mixture, and cook until veggies soften, about 5 mins. Pulse cottage cheese in food processor until smooth, 2 mins.; stir into meat mixture. Stir in tomato paste; cook 1 min. Add tomatoes, wine, vinegar, oregano, basil, salt, and red pepper flakes. Reduce heat to med.-low; simmer sauce 40-45 mins., stirring occasionally. While sauce simmers, cook rigatoni in salted* water according to package directions; drain. Add Neufchatel to sauce, stirring until melted, then stir in parsley. Serve sauce over rigatoni. Garnish with fresh basil.

Italian Salad:
(makes 8 servings)

1/2 cup shredded Parmesan
1/3 cup EVOO
1 t. minced lemon zest
1/4 cup fresh lemon juice
1 t. coarsely ground black pepper
1/2 t. kosher salt
8 cups chopped romaine lettuce
1&1/2 cups halved red or yellow cherry tomatoes
1 cup seeded and sliced Persian* cucumbers
1/3 cup diced red onion
1/4 cup sliced kalamata olives
1/2 cup toasted pine nuts

For the vinaigrette: Blend Parmesan, oil, zest, lemon juice, pepper, and salt in a food processor until smooth. For the salad: Toss romaine, tomatoes, cucumbers, onion, and olives in a large bowl with vinaigrette just before serving. Garnish salad with pine nuts.

Reach higher today!! And, have FUN doing it!!!!!!

Love,

MM

Fantastic Onion Ring Batter

"These are great homemade onion rings that are batter-friend rather than having a bread crumb coating. They are addictive, so be careful!!" I'm IN!!
(no serving size given)

2 large sweet* onions, cut into rings
1 cup all-purpose flour + 2 T. more
1 cup whole* milk
1 egg
2 T. veg. oil
1 t. coarse* kosher* salt
veg. oil, for frying
Ketchup* and ranch* dressing, for dipping

Soak onion rings in a bowl of ice water for 1 hour; drain and pat dry with paper towels. Whisk the flour, milk, egg, 2 T. veg. oil and salt together in a bowl until smooth. Heal oil in  deep-fryer or large deep saucepan to 375. Dip onion rings in the batter, working in batches, until evenly coated and arrange in 1 layer on a plate. Fry the battered onion rings, working in batches, until browned, about 5 mins. Transfer fried onions rings to a paper towel-lined plate using a slotted spoon. Sprinkle with salt*.

"God never promised that we would reach our destiny without opposition, we need to have faith through the difficult parts."

Love,

Machete Milletti

Chicken Thighs with Beer

"Snack like a champion this year as you take in the Olympic Games in Rio with this medal winning iconic Brazilian dish!"
(serves 6)

12 bone-in, skin-on chicken thighs, rinsed well*
Kosher* salt
White pepper
1 can (12 oz.) light beer
6 cloves of garlic, minced
2 sprigs each sage, oregano, and rosemary, chopped
Vegetable oil
Either stainless steel or wooden skewers (if using wooden, make sure to soak in water for
    half an hour*)

Sprinkle both sides with S&P. In a glass or stainless-steel bowl, combine the beer, garlic, and herbs. Add chicken; toss to coat. Cover and refrigerate at least 12 hours., turning chicken occasionally. Preheat grill. Remove chicken from bowl and discard marinade. Pat dry with paper towels. Holding 1 piece of chicken at a time, skewer just above the femur bone. Repeat with a second skewer in the same piece of chicken. Continue process until all are flatly secured. Brush thighs with the veg. oil. Place skewers on grill, about 12" form the heat. Grill 30 mins. or until done, turning every 2-3 mins. to cook evenly.

"Christ at the center brings life into focus."

Have FUN today, and if you go to Seafair today, be safe and sane.

Love,

MM

Pan-Fried Trout with Eggs

This YUMOLA breakfast recipe is for YOU, Kathy Vedder!!
(serves 2)

2 skin-on fresh* trout filets
Panko* bread crumbs or flour*
1 T. EVOO
1 T. unsalted Kerrygold* butter
2 garlic cloves, minced
3 T. chopped fresh flat-leaf* parsley
1 T. fresh* lemon juice
Kosher* salt and freshly* ground pepper
4 eggs
Kerrygold* butter


Heat a heavy non-stick or cast iron* skillet over med.-high heat. Melt butter with olive oil until frothy. If you choose to, you can dredge filets through Panko or flour*. Cook trout filets, skin side down, for 2 mins., then carefully flip with a thin wide spatula. Cook for another min. or until almost cooked through, then add garlic, parsley, and lemon juice and continue to cook for another min. or so until the fish is golden brown and the flesh flakes off easily with a fork. Meanwhile, melt butter in another skillet over med.-low heat, and cook eggs to your preference.Transfer fish to serving plates and serve with eggs.

"People who make you feel better about yourself when you're sad are SO important."

Happy Friday, Friends!!

Love,

Machete Milletti

Chivato Sandwich

This one appealed to me on many levels. Hope it does to you, too!!
(makes 1 sammie)

2 slices uncured* smoked bacon
1 egg
1 hard roll (I would use a ciabatta*)
Mayonnaise
1/4" slice of medium rare* filet mignon, charcoal griller, broiled*, or skillet fried
1 slice Black Forest Ham
1 slice Provolone
Iceberg lettuce
2 Campari* slices
1 slice red* onion

Fry the bacon in a hot skillet. When cooked, remove to drain but leave enough bacon fat in the skillet to fry the egg. Fry it to taste. Slice the hard roll and spread both sides with mayonnaise. On the bottom, first place the filet mignon, followed by the ham, the Provolone, the fried egg, they bacon, lettuce, tomato, and onion. Serve with curly fries* or Lay's* potato chips, and many napkins!!

"The only difference between Christians and everyone else is forgiveness."

Have FUN in the SUN today!!!!

Love,

MM

Chorizo and Potato Tacos with Tomatillo Salsa and Jicama-Carrot Slaw with Lime Viniagrette

Both of these with tickle your taste buds and make them sing for JOY!!!

Tacos:
(makes 12)

For the Salsa:
6 oz. fresh tomatillos, husked (about 4) - soon I will be able to pick my own off my balcony
    farm*!
1/2 cup diced sweet* onion
3 cloves garlic
1 jalapeno, seeded (wear gloves*)
1 T. fresh lime juice
1 T. chopped fresh cilantro
1 ripe avocado
Kosher* salt and freshly* ground pepper, to taste

For the Tacos:
1 lb. Yukon gold potatoes, cut into 1/2" chunks
12 corn tortillas (6")
Coconut* oil cooking spray
1 lb. Mexican chorizo, casing removed
2 T. canola oil
1 cup diced white sweet onions
Chopped fresh cilantro
Crumbled queso fresco

For the salsa: Pulse tomatillos, 1/2 cup onion, garlic, jalapeno, lime juice, and 1 T. cilantro in a food processor until coarsely chopped. Add avocado; pulse until smooth. Season salsa with S&P.
For the tacos: Boil potatoes in a pot of salted water, 5 mins. Drain potatoes; set aside to cool. Coat both sides of tortillas with nonstick spray. Heat a large nonstick skillet over med. heat and cook tortillas until light brown, about 2 mins. per side. Drape tortillas over a foil-wrapped rolling pin or wine bottle to shape. Cook chorizo, breaking into small chunks wit a potato masher, in same skillet over med. heat until cook through, about 10 mins. Transfer chorizo to a paper-towel lined plate. Heat oil in the same skillet over med. Add reserved potatoes and 1 cup onions; cook until brown, about 10 mins. Stir in cooked chorizo. Mash mixture to desired consistency, then season with S&P. Divide chorizo mixture among tortillas and top with salsa, cilantro, and queso fresco.

Jicama-Carrot Slaw:
(makes 6 servings)

2 cups peeled, julienned jicama
1 cup julienned organic* carrots
1 cup julienned red radishes
3/4 cup bias-sliced scallion greens
3 T. fresh lime juice
1 T. EVOO
1 T. honey
1 T. minced fresh cilantro
Kosher* salt and freshly* ground pepper, to taste

Combine jicama, carrots, radishes, and scallions in a large bowl. Whisk together lime juice, oil, honey, and cilantro; season with S&P. Toss jicama mixture with lime vinaigrette.

"Be quick to listen, slow to speak, and slow to become angry."

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

Love,

Machete Milletti

Summer Grilled Chicken and Penne Pasta with White Wine Butter Sauce and Garlic-Herb Rolls

This one HAD me at White Wine Butter Sauce!! Then, you add lemon juice, and fawgettaboutit!

Chicken and Pasta:
(makes 4 servings)

For the pasta:
8 oz. dry penne pasta
6 oz. chopped pencil-thin* asparagus

For the grill:
4 boneless, skinless chicken breasts (4 oz. each) seasoned with kosher* salt and freshly*
     ground pepper

For the sauce:
2 T. each minced shallots and minced fresh garlic
10 T. cold unsalted Kerrygold* butter, cubed and divided
1&1/3 cups good* dry white wine
2 T. fresh lemon juice
2 t. each chopped fresh chives and flat-leaf* parsley

Toss:
1 cup halved grape tomatoes
1 cup quartered marinated artichoke hearts
1/2 cup pitted and halved kalamata olives
Shaved Parmiagiano-Reggiano cheese

For the pasta: cook penne in a pot of boiling salted water according to package directions. Add asparagus in the last 3 mins. of cooking. Drain penne and asparagus. Grill chicken over med. heat (or sauté in a skillet in 2 T. EVOO), until cooked through, about 4 mins. per side; let rest 5 mins. then slice. For the sauce: sauté shallots and garlic in 2 T. butter in a skillet over med.-high heat until soft, 3 mins. Stir in wine and cook until reduced by half. Reduce heat to low and add butter, a few cubes at a time, swirling to melt before adding more. Stir in lemon juice, chives, and parsley. Season sauce with S&P. Toss tomatoes, artichokes, olives, pasta, and asparagus with sauce to coat. Serve pasta with chicken and garnish with the cheese.

Garlic-Herb Rolls:
(makes 6 rolls)

8 oz. fresh or frozen pizza dough (thawed if frozen)
Coconut* oil cooking spray
Flour, for dusting surface
4 T. unsalted Kerrygold* butter, softened
1 T. chopped fresh garlic
1 T. each chopped fresh chives and dill
Coarse sea salt or kosher salt

Preheat oven to 400 (or according to pizza dough package directions). Coat a 6 cup muffin pan with non-stick cooking spray. Press dough on a floured surface into a 7" square. Combine butter, garlic, chives, and dill in a small bowl. Spread garlic butter over all dough square, sprinkle with salt, and roll dough jell roll-style. Slice rolled dough into six equal pieces and place a piece in each muffin cup. Bake rolls until golden, 18-20 mins.

"Don't live pressured. Live Passionate!" And, don't forget to have FUN today!!!

Love,

Machete Milletti

Salmon Wellington

Here's an Out of This World recipe that is guaranteed to impress!!!!
(serves 2)

2 T. Kerrygold* butter
2 cloves garlic, chopped
1/2 med. sweet onion (like Walla Walla*), chopped
5 oz. fresh baby spinach, stems removed*
1 t. kosher salt (for spinach)
1 t. freshly* ground pepper (for spinach)
1/3 cup Panko* breadcrumbs
4 oz. cream cheese with chives*, softened
1/4 cup Parmesan, shredded
2 T. fresh* dill, chopped
1 sheet puff pastry, softened to room temp.
1 wild caught* salmon fillet
1 t. kosher* salt (for salmon)
1 t. freshly* ground pepper (for salmon)
1 egg, beaten

Preheat oven to 425. In a pan over med. heat, melt butter. Add the garlic and onions, cooking until translucent. Add the spinach, and S&P, cooking until spinach is wilted. Add the breadcrumbs, cream cheese, Parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside. On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with S&P. Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides. Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the short ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer to a baking sheet lined with parchment paper. Brush the beaten egg on the top and sides of the pastry. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern. Brush the top again with the egg wash. Bake for 20-25 mins., until pastry is golden brown. Slice, then serve!

"God created you to be filled with joy, peace, confidence, and creativity. But, if you allow worry in, it pushes out peace. You don't have space for both. Empty out the negative to make space for God's goodness."

Have FUN today!!!!!

Love,

MM