Spaghetti Squash Lo Mein with Roasted Garlic Chicken Sausage

I LOVE spaghetti squash, and this application def. floats my boat!!
(serves 4)

1 small spaghetti squash (about 2 lbs.)
2 T. toasted* sesame oil, divided
1 pkg. (12 oz.) fully cooked roasted garlic chicken sausage links, sliced into rings*
2&1/2 cups julienned organic* carrots
2&1/2 cups shredded red cabbage
1/4 t. kosher* salt
1/8 t. freshly* ground pepper
1/4 cup chopped fresh cilantro
Reduced-sodium soy sauce, or Ponzu Citrus Sauce*, and Sriracha Hot Chili Sauce (optional)

Halve the squash lengthwise; discard the seeds. Place on a microwave-safe plate, cut side down; microwave on high until tender, 13-16 min. Cool slightly. Separate strands with a fork. In a large skillet, heat 1 t. oil over med.-high heat; sauté sausage for 4-6 min. Remove from pan. In the same pan, heat 2 t. oil over med.-high heat; sauté veggies, 4-6 min. Stir in S&P. Add squash, sausage, and remaining oil; heat through. Top with cilantro. If desired, serve with soy and chili sauce.

"I don't know where I am going from here, but I PROMISE it won't be boring!"

Happy Blue Friday, Friends.

Have FUN today!!!

Love,

MM

Chocolate Egg Cream

Not sure why the word "Egg" is in the title - cuz there is not one in this recipe, but DO know that this is an iconic NYC very refreshing beverage!!!
(serves 1)

1/2 cup whole milk
1/4 cup chocolate syrup or chocolate mint*
1/4 cup chilled seltzer
Chilled glass

Stir together milk and syrup in the chilled glass. Stirring vigorously, slowly add the chilled seltzer. Be prepared to SMILE!!

"Five ways to bring more light to your life:
1. Forgive generously
2. Release the past
3. Believe in your wholeness
4. Hang out with people who inspire your heart
5. Imagine the Universe is supporting your brightest dreams. Because it is...."

And, have FUN today!!!

Love,

Machete Milletti

Hoisin Pork Tenderloin with Ramen Noodles

Bet your guests will go nuts when you serve them this!!
(serves 4)

1/3 cup hoisin sauce
3 T. reduced-sodium soy sauce or Ponzu Citrus Sauce*
3 T. Sugar in the Raw*
3 garlic cloves, minced
Dash red pepper flakes
1 pork tenderloin (1 lb.)
1/4 cup water
2 T. Kerrygold* butter
2 pkg. ramen noodles
Sliced green onions

Preheat oven to 475. Off the heat, mix first five ingredients in a saucepan. Place pork on a greased rack in a foil-lined 15x10x1" pan; brush with 1/4 cup hoisin mixture. Roast tenderloin until a thermometer reads 145, about 15-20 min. Stir water into remaining hoisin mixture; bring to a boil. Reduce heat; simmer, uncovered, to allow flavors to blend, about 5 min., stirring occasionally. Remove from heat; stir in butter. Keep warm. Remove pork from oven; let stand 5 min. before slicing. Cook noodles according to the package directions, omitting the seasoning; drain. Serve with pork; top with sauce and green onions.

"When your heart expands, your life expands; and when your heart constricts, your life constricts."

Go for expansion today!!!!

Love,

Machete Milletti

Chilled Corn Soup with Seared Scallops and Crisp Onions

This one balances the sweet corn and rich cream with earthy cumin and a splash of bright Champagne vinegar. Editor's note: You can make the soup a day ahead, and chill. Also chill six small, wide bowls for serving.
(serves 6)

Soup:
1/2 t. cumin seeds
1 T. salted Kerrygold* butter
1/2 cup finely chopped sweet* onion
4 cups corn kernels (from 4-5 cobs)
1/2 t. kosher salt
2 cups reduced sodium chicken broth
1/2 cup heavy whipping cream
2 T. Champagne 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 men.-high heat until slightly darker and fragrant, about 30 sec. Lower heat to med. and add butter. When butter melts, stir in onion. Cover and cook, stirring occasionally until onion is translucent, about 5 min. Add corn, 1/2 salt., and 2 cups broth. Bring to a simmer, cover, and simmer until corn begins to soften and break down, about 15 min. 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 vinegar
into soup. If soup is too thick. add a little more 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 min. 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 min. Season with S&P, and let stand 5 min. longer. While scallops rest, divide chilled soup among chilled bowls. Heat a large (not nonstick) frying pan. When hot, swirl in reserved onion - cumin oil, then arrange scallops in a single layer in the pan with ample space between them. Cook scallops without moving them until golden and crusty on the bottom, about 2 min. Then turn them and cook for 1 min. Remove from heat and let scallops sit in pan 1 min. Set a scallop in each bowl of chilled soup. Top with a small tangle of friend onions strings. Coarsely grind pepper over all.

"What we value reveals the state of our heart."

Have FUN today!!!

Love,

MM

One Pan Spicy Chicken and Chickpeas

Clean up is a breeze with this very tasty one!!
(serves 4)

1/3 cup EVOO
4 cloves garlic, smashed and peeled
1/2 cup chopped fresh cilantro or flat-leaf* parsley leaves, plus mre for garnish
2 T. hot, sweet, or smoked* paprika (or a combination)
1 t. ground cumin
1/4*-1/2 t. crushed red pepper flakes
Kosher salt and freshly* ground pepper
1 3 lb. chicken, cut into serving pieces (you can have your butcher do this free!*)
2 15 oz. cans chickpeas, drained and rinsed well*
2 pints cherry or grape tomatoes

Mix together the oil, garlic, cilantro, paprika, cumin, 2 T. salt and 1 t. pepper in a bowl. Transfer the marinade to a resealable bag or a large container suitable for marinating. Add the chicken, chickpeas, and tomatoes, ensuring that everything esp. the chicken is evenly coated. Marinate in the fridge for a few hours, all day, or overnight. Heat oven to 450. Dump the chicken and other ingredients, including any marinade into a large roasting pan or rimmed* baking sheet. Roast until the chicken is cooked through and browned, and the tomatoes have burst and caramelized, about 30 min. Garnish with parsley leaves.

My heart is heavy and my thoughts and prayers are with Paul Hudson and his family for their horrible losses in the Burlington Mall shootings. When will it end???? God, help us.

Love,

MM

Roasted Off-the-Cob Corn

Here is a new way to enjoy! It just may be better than popcorn! Editor's note: to prevent the kernels from going all over your kitchen, stand the cob on the middle of a bundt pan, and slice away - downwards*.
(serves 4)

4 cobs of white* or bi-colored* corn, shucked and rinsed, all hair removed
2 T. EVOO
A few shakes of Johnny's Garlic Seasoning* or garlic powder
A pinch each of kosher salt, dried* rosemary, and cayenne pepper

Heat oven to 400. On a rimmed* baking sheet, spread out raw kernels, and add olive oil. Toss to coat. Shake on herbs and roast until crisp, about 35-40 min.

"Words that point us to Christ are always words that matter."

Go Hawks!!

Love,

Machete Milletti

Seven Layers of Heaven!

This is a stunningly gorgeous dip that certainly earns its name!!! Editor's note: I am getting closer to gaining the knowledge and technique to adding photos to my blog - thanks to my upcoming session with Lissa!!!!

Container of your favorite hummus (I love roasted garlic*)
1-2 small Persian* cucumbers, unpeeled and chopped
A small bottle of kalamata olives
Roasted red peppers, cut into small strips (1")
A block of feta cheese, cut in to small squares
Cherry* tomatoes, cut in half
1/2 red onion,  tiny dice
Fresh dill sprigs, snipped*
Pita bread, cut into wedges

In an 8" square dish, smooth out an even layer of hummus, followed by layers of the cucumbers, olives, peppers, and feta. Top with tomatoes, onions, and dill. Dig in with the pita wedges!!

"We influence future generations by living for Christ today."

Have FUN the rest of the aft. and evening. I am watching Notre Dame football!!

Love,

MM

Strawberry Coconut Ice

This one sounded both refreshing and soothing. A great after school treat - for all ages!!
(serves 10)

1 can (14 oz.) coconut milk
1/4 cup raw* honey
1 t. fresh lemon juice
8 oz. fresh strawberries, hulled and coarsely chopped (about 1&1/2 cups)
More strawberries, sliced, for topping
Plain Greek yogurt, for topping

Whisk the coconut milk, honey, and lemon juice together in a med. bowl. Stir in chopped strawberries. Spoon into 2 ice cube trays and freeze overnight. Pulse frozen cubes in a food processor until crushed. Spoon into small bowls and serve with more sliced strawberries and a dollop of yogurt.

"Kind words can lift a heavy heart."

Happy Friday, Friends. Don't forget to have FUN today. I know I will tonight - I get to go see Wanda Sykes at the Tulalip!!

Love,

Machete Milletti

Grilled Veggie Muffuletta

Saw this in one of my food mags. while I was reading in the sun (my FAV. thing to do), and here is the accompanying quote, "An overnight stint in the fridge lets the flavors meld in this fantastic, filling sandwich." Editor's note: since I haven't said this in a while, and I may have new readers, whenever you see an asterisk* it denotes either changes I have made in the original recipe, or suggestions as to what I would use. Bon Appetit!!
(serves 8)

1/4 cup EVOO
1/4 cup red wine vinegar
1 lb. Portobello mushrooms
1 lb. eggplant (sliced into 1/4" planks)
1 sweet red bell pepper
1/2 small red onion
1 cup shredded carrots
1/2 cup flat-leaf* parsley, chopped*
1/3 cup roughly chopped pitted mixed olives
1/3 cup    "              "        pepperoncini
Round sourdough loaf of bread (1-1&1/4 lbs.)
8 oz. thinly sliced provolone

Heat grill to med.-high. Whisk the olive oil and vinegar together in a small bowl. Brush 2 T. on the mushrooms and eggplant planks. Grill mushrooms (turning once) and pepper (turning 3 times to brown all sides) for 20 min. Grill eggplant and onion (on a grill pan with holes* - turning once) 8 min. Quarter the pepper and thinly slice the onion. In a food processor, combine the carrots, parsley, olives, pepperoncini, and the remaining oil and vinegar mixture. Pulse til combined. Slice the bread
in half lengthwise (bottom should be slightly thicker), and spread mixture on bottom. Layer with 4 oz. provolone, grilled veggies, and 4 more oz. of provolone. Wrap tightly with plastic wrap, place on a baking sheet, and top with a heavy cast-iron pan to flatten sandwich. Refrigerate overnight. To serve, slice into 8 wedges. Put out a bowl of Lay's Potato Chips*, cold red grapes*, and dill pickle spears*.

Today, more than ever I NEED Thee, oh how I need Thee!!!!

Love,

Machete Milletti

Murgh Makhani (Butter Chicken) in the Slow Cooker

An EASY meal for those crazy busy weeknights that will welcome you home with crazy wonderful aroma!!
(serves 6)

Coconut* oil cooking spray
Sweet* onion, sliced
1&1/4lbs. small waxy potatoes (1" in diameter), halved
1 seeded and sliced jalapeno (wear gloves*)
1 cup cilantro leaves, chopped*
2 lbs. boneless, skinless chicken thighs
1 T. garam masala
1&1/2 t. cinnamon
1 t. kosher* salt, divided
1/4 t. freshly* ground pepper
1 can (15 oz.) fire-roasted* diced tomatoes, undrained
3 T. unsalted Kerrygold* butter
1/4 cup heavy cream
1/4 cup plain Greed yogurt
3 cups cooked brown rice
Naan bread

Coat the slow cooker with the cooking spray. Add the onion, potatoes, jalapeno, cilantro, chicken, garam masala, cinnamon, 1/2 t. salt, and pepper. pour the can of diced tomatoes over top and dot with butter. Cover and cook on High for 5 hours. Break up chicken into large pieces and stir in the remaining 1/2 t. salt, heavy cream, and yogurt. Serve over rice with warm naan.

"God gives His hardest battle to his toughest soldier."

Love,

MM

Coconut- Chocolate Cream Pie

Nuff said.......................
(serves 12)

1 box. (9 oz.) Nabisco Famous Chocolate Wafers
1/2 cup unsalted Kerrygold* butter, melted
1 cup sweetened flaked coconut, toasted
1/2 cup Sugar in the Raw*
1/4 cup cornstarch
1 can (13.5 oz.) coconut milk
1 cup whole* milk
1/2 t. salt
3 egg yolks
1/2 t. coconut extract
1 Mounds bar (1.75 oz.), chopped

Heat oven to 350. In a food processor, combine wafers, melted butter, and 1/4 cup toasted coconut. Pulse til crumbs form. Transfer to a 9" pie dish. Firmly press into bottom and up sides. Bake 15 min. Set aside. Meanwhile, in a med. pot, whisk sugar and cornstarch until blended. Whisk in coconut milk, milk, and salt. Cook over med.-high until bubbling and thick, 5-7 min. Whisk egg yolks in a large bowl. Slowly pour hot mixture into yolks while constantly whisking. Return to pot and bring to a low simmer for 2 min., stirring constantly. Pour through a fine-mesh strainer into a bowl. Stir in coconut extract and 1/2 cup toasted coconut. Pour into crust. Cover with plastic wrap and refrigerate 6 hours or overnight. Once pie is chilled and set, scatter Mounds bar and 1/4 cup toasted coconut over top.

"When the news often seems more bad than good, it's great to remember that life is complex and nuanced. For every hardship we encounter, there are moments of joy and opportunities to learn. Charge up your day with the power of awe!!"

And, have FUN.

Love,

MM

Fried Chicken Sammies

This is touted as "The Best Chicken Sandwich Ever". See whatcha think!!
(serves 4)

Slaw:
2 cups thinly sliced red cabbage
2 cups thinly sliced green cabbage
1/3 cup shredded carrots
1 thinly sliced shallot
4 sliced scallions
3 T. mayonnaise
2 T. unfiltered* cider vinegar
Kosher* salt and freshly* ground pepper, to taste

Sandwiches:
1&1/2 cups all-purpose flour
1 t. kosher* salt
1 t. freshly ground pepper
1/4-1/2 t. cayenne pepper, to taste*
1&1/2 cups low-fat buttermilk
4 boneless, skinless chicken thighs (about 1&1/2 lbs. total)
4 cups neutral* oil, for frying
4 sandwich rolls, toasted (I would use onion rolls*)
Mayonnaise
Pickled jalapenos (optional)

To make the slaw: Toss together the first 5 ingredients. Whisk mayo. and vinegar and fold into cabbage mixture. Season with S&P; cover* and refrigerate.

To make the sandwiches:  In a bowl, combine first 4 ingredients. Pour buttermilk into another bowl. Trim excess fat from chicken. Coat chicken with flour mixture, dip in buttermilk (allow excess to drip off), and coat again with flour mixture. Place a on a rimmed* baking sheet fitted with a wire rack. In a deep, heavy skillet, heat oil to 350. Add 2 pieces of chicken. Cook 4 min., then and cook another 4 min. until cooked through. Transfer to a paper towel lined plate and repeat with remaining chicken. Spread each roll with some mayo. Top with a piece of chicken, some slaw, and a few pickled jalapenos, if using. I would serve these with Lay's Original Chips*, dill pickle spears*, and Tuscan melon cubes*.

Today say to yourself, "I will breathe. I will think of solutions. I will not let my worry control me. I will not let my stress level break me. I will simply breathe. And, it will be okay because I Don't Quit!"

And, don't forget to have some fun.

Love,

Machete Milletti

Crab Whiskey Soup

"A simple and delicious way to use crabmeat". I am making this - this morning, and taking some to Katie Weiss at Rose Hill Church. I will have mine while I watch the Seahawks (alternating between that game and the Broncos!)
(serves 6 - I am cutting the recipe in half - as that is all the Alaskan King Crab I have*)

2 T. EVOO
4 shallots, minced
2 cloves garlic, minced
1 (32 fluid oz.) container low sodium* chicken broth
1 cup (I am using half and half for more richness*)
3&1/2 T. all-purpose flour
1/4 t. ground cayenne pepper (I am going to use 1/8 t. and 1/8 t. Old Bay seasoning*)
A couple of shakes of Crystallized Lemon*
Kosher* salt and freshly* ground pepper, to taste
1&1/2 lbs. cooked Alaskan* or Dungeness* crabmeat, flaked
1/3 cup whiskey

Heat the olive oil in a large pot over med. heat, and sauté the shallots and garlic until tender. Pour in the chicken broth, and bring to a boil. In a small bowl, mix the milk and flour. Stir in the mixture into the pot, and continue cooking until coup is slightly thickened. Season the soup with the cayenne pepper, S&P. Mix in the crab and whiskey, and cook until heated through.

"You seriously have no idea what people are dealing with in their personal life, so just be nice. It's that simple."

Sing to the Lord, and Praise His Name!!

Love,

Machete Milletti

Herb Salad with Lime Vinaigrette

This pretty one really floats my boat!! And, I can use herbs from my balcony farm - which makes me very happy!
(serves 8)

1/4 cup fresh lime juice
2 T. honey
1/2 clove garlic, finely chopped
1/4 t. kosher* salt
1/8 t. freshly* ground pepper
1/4 cup EVOO
2 heads Boston lettuce, torn into bite-size pieces
1 small red onion, thinly sliced
1/2 cup basil leaves, thinly sliced
1/2 cup cilantro leaves, chopped
1 bunch garlic* chives, snipped
Edible flower blossoms, like nasturtiums*

In a bowl, combine first 5 ingredients. Gradually whisk in oil. In a salad bowl, combine remaining ingredients. Toss with dressing. Garnish with edible flower blossoms*.

"God is a safe resting place."

Love,

Machete Milletti

Salt and Pepper Shrimp

Actually this one goes with Thursday's blog - as a twist on a traditional Surf and Turf - as does the salad I will post next - as I am a day behind!
(serves 8)

1&1/2 lbs. large shrimp, peeled and deveined, leave tails on*
3 T. cornstarch
2 t. coarsely ground black pepper
1&1/2 t. kosher salt
1 cup peanut oil
1/2-1 hot red chile pepper, seeded and thinly sliced (wear gloves*) or use red pepper flakes*
1/2 cup cilantro leaves, chopped*
Lemon wedges*

Pat shrimp dry. In a bowl., whisk cornstarch, 1 t. black pepper and 3/4 t. salt. Toss shrimp in mixture to coat*. Heat oil in a large skillet over med.-high. Working in 2 batches, fry shrimp 1 min. on each side until cooked through and pink. Transfer to paper towels to drain. Place shrimp in a bowl and toss with 1 t. pepper, 3/4 t. salt, chile pepper, and cilantro. Serve on a platter garnished with lemon wedges.

"No matter what's happening, take time each day to remember all that's GOOD in your life."

And, have FUN today - I know I will - gonna watch college football all day and night. YAY.

Love,

MM

Beef and Veggie Skewers

While our wonderful weather lasts, try these out on the grill!!
(serves 8)

1/2 cup light soy sauce or Ponzu Citrus Sauce*
1/4 cup mirin
2 T. light brown sugar
2 cloves garlic, finely chopped
1 T. finely chopped fresh ginger
1&1/2 lbs. beef tenderloin, cut into 1&1/2" pieces
2 med. zucchini, cut crosswise into 1" thick slices
24 small sweet peppers, any color
12 skewers (if using wooden, make sure to soak them in water for an hour before using*)

Whisk first 5 ingredients in a bowl, then pour into a resealable plastic bag. Add beef and seal bag, pressing the air out, and turning to coat. Marinate in fridge for at least 4 hours or overnight. Bring to room temp. about 1 hour before grilling. Heat a gas grill to med.-high or the coals in a charcoal grill to med.-hot. Place zucchini and 1/4 cup water in a microwave-safe dish. Cover with microwave plastic wrap, venting slightly on one corner. Microwave on high 3 min. Reserving marinade, thread beef, zucchini, and peppers onto skewers. Brush with marinade and grill 2-3 min. per side. Boil remaining marinade for 2 min. Brush on skewers before serving. I would serve a wedge salad, and warm loaf of garlic bread with soft butter to complete your feast*.

"If you see someone being interrupted in a conversation, acknowledge them, don't let them be pushed to the side. If you see someone lagging behind, walk beside them. If someone is being ignored, take the step to include them. Always remind people of their work. It hurts when it feels like you're being forgotten. That small gesture can mean a lot."

And, have FUN today!!!

Love,

MM

Gluten Free Cloud Bread

These light, airy, and grain-free tasty treats are for all my GF friends!!
(no serving size given)

3 eggs, separated
2 T. cream cheese, softened*
1 T honey
1/4 t. cream of tartar
Coconut* oil cooking spray

In a med. bowl, combine yolks, cream cheese, and honey until smooth. In another bowl, beat whites and cream of tartar with a hand mixer to stiff peaks. Carefully fold yolks into whites, then scoop onto 2 baking sheets coated with the cooking spray, flattening into 10 4" rounds. Bake at 300 for 30 min. or until golden brown. Cool on a wire rack.

"Technically grown up, yet still have to chant, 'Lefty Loosey, Righty Tighty' to figure stuff out."

Have FUN today!!

Love,

MM

Taco Dogs

These look and sound DELISH to me!! And, they are a real kid pleaser.
(serves 6)

2 t. veg. oil
8 oz. ground sirloin beef
1 T. chili powder
1/2 cup prepared salsa verde
6 all-beef* uncured* hot dogs with no nitrates or 'trites*, grilled
6 hot dog buns, toasted
3 T. shredded sharp* or 4 Mexican* cheese
3 T. crushed tortilla chips
3 T. shredded iceberg* lettuce

In a 10" skillet, heat oil on med.-high. Add the ground beef and chili powder; cook 2 min. or until cooked through, breaking up meat with a thin, stiff spatula.. Stir in the salsa; cook 1 min. Place hot dogs in buns, and spoon beef mixture over. Top with cheese, crushed chips, and lettuce.

"God is not nearly as concerned with our ability as He is with our surrender."

Have FUN today!!!!

Love,

Machete Milletti

Ham and Gruyere Belgian Waffles with Sauteed Pears

Here's a great way to start your morning, or wow your brunch guests!! "While traditional Belgian waffles are made with yeast, we use beat egg whites to give these salt-sweet waffles their light, airy texture and crispy exterior".
(serves 8)

2 T. plus 2 t canola oil, divided
6 firm pears, such as Anjou, peeled, cored, and cut into 1/4" thick slices
6 T. water
1/3 cup real* maple syrup
5.6 oz. white whole-wheat flour (about 1&1/4 cups)
2 T. cornstarch
1 t. baking powder
1/4 t. baking soda
1/4 t. kosher* salt
3 oz. finely chopped lower-sodium Black Forest Ham
2 oz. finely shredded Gruyere cheese
1&1/2 cups buttermilk
3 large eggs, separated
Coconut oil* cooking spray

Heat a large skillet over med. heat. Add 2 t. oil to pan; swirl to coat. Add pears; cook 15 min. or until soft. Add the water and syrup and bring to a boil. Cook 2 min. or until liquid is syrupy. Remove from heat. Preheat a Belgian-style waffle iron. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl; stir with a whisk. Add ham and cheese and toss to coat. Add buttermilk, remaining 2 T. oil, and egg yolks, stirring to combine. Place egg whites in a med. bowl. Beat with a mixer at high speed until soft peaks form. Fold egg whites into batter. Spoon about 1/3 cup batter per 4" waffle onto hot waffle iron coated with cooking spray, spreading batter to edges. Cook 7 min. or until steaming stops. Repeat with remaining batter. Serve topped with the sautéed pears.

"Did you know that the three hardest things to say are "I love you, I'm sorry, and Help me?"

Have FUN today!!!

Love,

MM

Greek-Style Chicken Salad on a Bed of Parsley Cucumber Salad with Whole-Wheat Pita Chips

Hmmmmmmmmmmm, I just happen to have 4 baked chicken legs that I will turn into this. And, my parsley is still going strong out on my balcony farm.
(serves 1)

Pita Chips:
1&1/2 (6") whole wheat pitas, cut into 11 wedges
Cooking spray (I use coconut oil c.s.*)
1/4 t. ground cumin
1/4 t. smoked* paprika
1/4 t. dried oregano

Chicken Salad:
1/4 cup chopped red onion
2 T. mayonnaise
2 T. plain 2% reduced-fat Greek yogurt
2 t. freshly* squeezed lemon juice
1/4 freshly* ground pepper
4 oz. chopped skinless boneless rotisserie chicken (about 1 cup)

Parsley Salad:
3/4 cup chopped fresh flat-leaf parsley
1/3 cup cherry tomatoes, halved
1/2 cup chopped English cucumber
2 T. chopped red onion
2 t. freshly* squeezed lemon juice
2 t. EVOO

For you:
Preheat oven to 400. To prepare pita chips: Arrange pita wedges on a baking sheet; coat with cooking spray. Combine cumin, paprika, and oregano in a small bowl.; sprinkle over pita wedges. Bake for 10 min. or until toasted. Reserve 5 chips.
To prepare chicken salad: Combine red onion and the next 5 ingredients (through chicken) in a med. bowl.
To prepare parsley salad: Combine parsley and remaining ingredients in a med. bowl; top with 1/2 cup chicken salad and remaining pita chips.

For the kids:
Serve reserved 5 pita chips with remaining 1/2 cup chicken salad and Eng. cucumber slices, if desired.

"You might not be able to change them, but you can always change your reaction to them. Your energy is your choice."

I am off to Worship the King at Rose Hill Church!!

Love,

MM

Go Hawks!!!!!

Perfect Ten Baked Cod

Cod is inexpensive, absolutely reliable, and even "fish dis-likers" will love this one!!
(serves 4)

14 buttery round crackers, crushed (1/4 cup)
5 T. Kerrygold* butter, melted
1&1/2 lbs. thick-cut skinless cod loin (you can buy one big piece or 4 (6 oz.) pieces
1/4 cup dry white wine
2 T. fresh lemon juice
2 T. fresh chopped flat-leaf* parsley
2 T. thinly sliced green onions
1 lemon, cut into wedges

Preheat oven to 400. Stir together crackers and 2 T. butter in a small bowl. Pour remaining 3 T. butter into a 2 qt. baking dish. Put cod in dish and turn to coat both sides in butter. Bake 10 min. Pour wine and juice over fish, then top with cracker mixture. Bake until fish is opaque and flakes easily with a fork, about 10 min. more. Sprinkle with parsley and green onions. Serve with lemon wedges and pan juices.

"Rely on God! Jesus is all you need."

Love,

MM

Easy Asian Cole Slaw

This is pretty to look at, and I bet you won't be able to get enough of it!!!
(serves 8)

1 med. head Savoy cabbage
1/2 small red onion, thinly sliced (3/4 cup)
1 organic* carrot, grated (1/3 cup)
1 red bell pepper, cut into thin strips
4 green onions, thinly sliced
1/4 cup chopped fresh flat-leaf* parsley
1/4 t. kosher* salt, or to taste
1/4 cup cider vinegar (again, I like Bragg's*)
1/4 cup EVOO
1/4 cup low sodium soy sauce or Ponzu Citrus Sauce*
2 T. honey

Remove and discard any coarse outer cabbage leaves.l Peel off large leaves just until they are difficult to remove. Cut out and discard thick veins and stems. Stack leaves and thinly sliced crosswise. Quarter remaining whole cabbage. Cut out and discard core, and thinly sliced quarters crosswise. Transfer cabbage to a large bowl with red onion, carrot, pepper, green onion, and parsley. Sprinkle with salt and toss. Whisk together vinegar, oil, soy sauce, and honey in a small bowl. Drizzle over cabbage mixture and toss. Press mixture down and chill, covered, 1-2 hours. Season with more salt, if needed.

Keep on truckin'!!

Love,

MM

Pork Chops with Apple Cider Glaze

Methinks this is the perfect Autumnal Feast!!
(serves 6)

6 (6 oz.) boneless, center-cut pork chops (about 1" thick)
1 t. kosher* salt
1 t. freshly* ground pepper
1 T. veg. oil
1 T. Kerrygold* butter
3 cloves garlic, minced
1/4 cup apple cider vinegar (I like Bragg's*)
2 cups Dijon mustard
1 t. minced rosemary
1/8 t. or less* crushed red pepper

Pat pork chops dry with paper towels and sprinkle with 3/4 t. each S&P. Heat oil and butter in a heavy skillet over med.-high heat until shimmering. Cook chops, turning once, until browned on both sides and an instant-read thermometer reads 145, 4-6 min. per side (they will be slightly pink in the center). Transfer chops to a plate and cover loosely with foil*. Add garlic to skillet and cook, stirring, over med. heat until fragrant, about 30 sec. Add vinegar and simmer, stirring and scraping up any browned bits from bottom of skillet, 1 min. Add cider, mustard, rosemary, and red pepper and bring to a boil. Cook until glaze is reduced to about 2/3 cup, about 25 min. Stir in remaining 1/4 t. S&P. Return chops and any accumulated juices to skillet with glaze to reheat slightly, 1-2 min. per side. Serve with remaining glaze. I think I would also served steamed broccoli and lemon pepper orzo with a loaf of warm garlic bread to complete the meal!*

"Be yourself. Be honest. Do your best. Take care of your family. Treat people with respect. Be a good citizen. Follow your dreams."

Happy Friday, Friends. Have FUN today!!!!

Love,

Machete Milletti

Bacon Mac. and Cheese in the Slow Cooker

This is no 3 ingredient recipe, but, it is simple!! I absolutely LOVE my crockpot. Have worn out 3 so far.
(no serving size listed)

8 oz. uncooked elbow macaroni
4 oz. shredded sharp* cheddar cheese
4 oz. shredded mozzarella cheese
8-10 slices smoked uncured* bacon (with no nitraits or 'trites*)
1 can evaporated milk
2 eggs, beaten
1/4 t. Worcestershire sauce
1/2 t. kosher* salt
1/2 t. freshly* ground pepper
Fresh chives, chopped

Cook the bacon til crisp, and crumble into little pieces. Dump the macarini, then shredded cheeses, then all the liquids (including the eggs) into the slow cooker; follow with the Worcestershire, S&P. Stir everything together. Cook on high for about 90 min. You should be able to poke a fork through the pasta, an most of the liquid should be gone. Add chopped chives to garnish, and serve.

"Smile at this day, and it will smile back!"

Love,

MM

Mushroom French Toast

Saw this in my new Vegetarian Times mag. Here's what they said, "A quick mushroom stroganoff sauce is ladled over thyme-flavored French toast for an early-autumn meal. If you want to serve this dish for brunch, you can make the mushroom sauce a day ahead, then then simply prepare the French toast right before serving."
(serves 4)

4 slices challah bread (1/2" thick)
2 eggs
1/2 cup whole milk
3 t. chopped fresh thyme, divided plus thyme sprigs*, for serving
2 T. veg. oil
Kosher* salt and freshly* ground pepper
1 8 oz. pkg. cremini mushrooms, sliced
1 3.5 oz. pkg. shitake mushrooms, sliced
3 T. unsalted Kerrigold* butter, divided
1/2 cup sliced sweet* onion
2&1/2 t. tomato paste
2&1/2 t. all-purpose flour
1/4 cup dry sherry, optional
3/4 cup low-sodium veg. broth
2 T. reduced-fat cream cheese, optional

Preheat oven to broil. Broil challah slices on baking sheet 5 min., turning once. Transfer to a plate to cool. Meanwhile, whisk together eggs, milk, and 2 t. thyme in a shallow dish; season with S&P. Add challah toast, and soak 10 min., turning occasionally. Meanwhile (again), heat oil in a large skillet over med. heat. Add mushrooms, and sauté 6-7 min., or until browned. Transfer mushrooms to a bowl; set aside. Melt 2 T. butter in same saucepan over med. heat. Add onion, and sauté 1-2 min. Stir in tomato paste and flour; cook 1 min. Whisk in sherry, if using, and cook 1 min. Stir in broth and mushrooms; cook 2 min. Whisk in cream cheese, if using, and remaining 1 t. thyme. Keep warm. Heat remaining 1 T. butter in cast-iron skillet. Add bread slices, and cook 5 min. or until golden brown, turning once. Serve each slice of French toast with 1/4 cup mushroom sauce, and garnish with a thyme sprig.

"Do thy duty, that is best; leave unto the Lord the rest."

Don't forget to have FUN today!!!

Love,

MM

Feta Cheese Foldovers

This one is from Allrecipes.com, and here is their quote, "Golden puffed pastries are filled with a feta cheese mixture. These can be made ahead, and popped in the oven after your guests arrive."
(makes 12)

8 oz. Mediterranean* feta cheese, crumbled
3 T. finely copped green onions
1 egg, beaten
1 (17.5 oz.) package frozen puff pastry, thawed
1 egg yolk, beaten with 1 t. water

Preheat oven to 375. In a small bowl, blend feta, green onions, and egg. Cut pastry into 12 (3") squares. Place a mounded T. of the feta mixture in the center of each square. Moisten edges with water, and fold pastry over filling to form a triangle. Press edges together firmly with a fork to seal. Lightly brush pastries with the egg yolk mixture. Bake for 20 min., or until golden brown. Serve warm or at room temp.

"Today I choose life. Every morning when I wake up I can choose joy, happiness, negativity, pain....To feel the freedom that comes from being able to continue to make mistakes and choices - today I choose to feel life, not to deny my humanity but embrace it."

Love,

MM

Senegalese Braised Chicken (Poulet Yassa)

Back from spending 3 days at my friends' houses in Everett. I cooked up a storm, and had a blast doing it!! The highlight of the trip was spending time with Colton (9 mos.). He wakes up HAPPY, and he was walking (holding my hands) a Drunken Sailor's walk, but nonetheless... He is a precious child. Anyhoo, I am back in the saddle again with this one I saw in the "Taste" insert of the Kirkland Herald:
(serves 6)

1 (4&12-5 lb.) chicken, cut into 8 pieces
4 sweet* onions, thinly sliced
1/4 cup plus 2 T. high-heat oil (like avocado*), divided
1/2 cup fresh lemon juice
3 T. Dijon mustard
3 cloves garlic, minced
Kosher* salt and freshly* ground pepper, to taste
3 cups low sodium* chicken broth, as needed
2 bay leaves (I love to harvest them from my farm!!*)
1 dried chile pepper (optional)
2 T. chopped fresh flat-leaf* parsley
Cooked basmati rice, or orzo

Combine chicken pieces, onions, 1/4 cup oil, lemon juice, mustard, and garlic in a sealable plastic bag or large bowl. Cover and refrigerate overnight. Preheat oven to 350. Remove chicken from marinade, and onions; set marinade and onions aside. Season chicken liberally with S&P. Heat remaining oil over med.-high heat in a large Dutch oven or ovenproof skillet with a lid. Cook chicken, in batches, on both sides until golden brown, about 5 min. Transfer to a plate and keep about 1 T. fat in the pan. Drain onions from marinade (keep marinade). Cook onions over med. heat, stirring often, until translucent, about 15 min. Nestle chicken in the onions and add reserved marinade and chicken broth to cover. Add bay leaves and chile pepper (if using). Bring to a simmer, cover and carefully transfer to the oven. Braise until chicken is cooked through and tender, about 1 hour. Sprinkle with parsley and serve over rice or orzo.

"You have the power to do incredible things!"

Have FUN today!!!

Love,

Machete Milletti

Risotto Stuffed Tomatoes

Perfectly tasty way to use the abundant bounty of your garden (or balcony farm!!).
(serves 6)

6 large tomatoes
2 T. EVOO
1/2 sweet* onion (I love Walla Wallas*)
1 fennel bulb, cored and diced
2 cloves garlic, minced
1 t. chopped fresh marjoram
1/2 t. chopped fresh thyme
1 cup Arborio rice
1/2 cup white wine
3-4 cups hot veg. broth, as needed
Kosher* salt, and freshly* ground pepper, to taste
1/4 cup grated Parmesan cheese

Preheat oven to 375. Remove tops from tomatoes. Carefully scoop out juice, pulp, and seeds; puree and set aside. Place tomatoes in a greased oven-proof dish. Heat oil in a saucepan over med. heat. Add onions and fennel and cook until soft, 7-10 min. Stir in garlic and herbs and cook until fragrant, about 1 min. Pour rice into pan and stir to coat with oil. Continue stirring until rice edges are translucent and rice smells toasted, about 3 min. Deglaze with white wine and simmer til reduced. Add tomato puree and cook stirring constantly, until absorbed, one cup at a time, stirring constantly, until absorbed. Continue adding broth until rice is al dente, 15-20 min. Season with S&P, and stir in cheese. Fill each tomato with risotto. Bake, uncovered, for 10-15 min., til tomatoes are tender. Cool for 5 min. before serving.

"People are often unreasonable and self-centered. Forgive them anyway. If you are kind, people may accuse you of ulterior motives. Be kind anyway. If you are honest, people may cheat you. Be honest anyway. If you find happiness, people may be jealous. Be happy anyway. The good you do today may be forgotten tomorrow. Do good anyway. Give the world the best you have and it may never be enough. Give your best anyway. For you see, in the end, it is between you and God. It was never between you and them anyway."  ~ Mother Teresa

Have FUN today!!!!!

Love,

MM

Chicken Caesar Cobb Salad

This one def. caught my eye!!!! And, the presentation is very pretty. I would garnish it with nasturtium blossoms (which are edible) from my farm.
(serves 4)

Ingredients:

For the croutons:
3 T. EVOO
3 T. Kerrygold* butter
1 clove garlic, crushed
3 cups white Italian bread, cut into 1" cubes
Freshly* ground coarse pepper
1/2 cup Pecorino Romano cheese

For the Dressing:
4 anchovies, finely chopped
2 t. Dijon mustard
2 t. Worcestershire Sauce
2 cloves garlic, grated or pasted
Juice of 1 lemon
2 t. freshly* ground pepper
1 large egg yolk
About 3/4 cup EVOO
1/4 cup (a handful each grated Parmigiano-Reggiano and Pecorino Romano cheeses

For the salad:
2 hearts or 1 large head Romaine lettuce
12 slices thick uncured* bacon (no nitrates or 'trites*)
1 T. EVOO
Shredded rotisserie chicken*
Kosher* salt and freshly* ground pepper
4 radishes, cut into matchsticks or thin half moons
1&1/2 cups crumbled blue cheese
8 scallions, thinly sliced on the bias
4 hardboiled eggs, thinly sliced*

Preheat oven to 350. For the croutons: Heat a med.-size skillet over med. heat. Add oil and melt butter into oil. Add garlic and swirl for a min. or two; toss bread crumbs in garlic butter. Arrange croutons on a baking sheet and season with black pepper and cheese. Bake til deeply golden brown, remove and reserve.

Raise oven temp. to 375.

For the dressing: Place anchovies, Dijon, Worcestershire, garlic, lemon, pepper and egg yolk in a food processor and stream in EVOO while machine is running. Add cheese and pulse to combine. Wash and dry lettuce, coarsely chop and add to a large salad bowl.

Arrange bacon on a slotted baking sheet or broiler pan and bake to crisp, 18 min. Cool to handle then chop into 1" pieces. Add dressing and croutons to lettuce and toss to coat. Season chicken with S&P.6Arrange dressed greens and croutons on large dinner plates then top with rows of chicken, radishes, bacon, blue cheese, scallions and chopped egg.

"Good friends help you find important things when you have lost them...things like your smile, your hope, and your courage."

Happy Friday, Friends!!

Love,

Machete Milletti

Spanakopita Penne Bake

Here is a TASTY take on the Greek spinach pie! Think I will make this tomorrow night.
(serves 8)

1 lb. penne
2 (10 oz.) boxes frozen chopped spinach
1 cup crumbled feta
1/4 cup loosely packed fresh dill, chopped
15 oz. part-skim ricotta
1/2 t. kosher* salt
8 oz. part-skim shredded mozzarella

Cook the pasta in salted water for half of the time the label directs, adding the spinach and reserving 1/2 cup of the cooking water just before draining. Combine the feta, dill, ricotta, and salt in a med. bowl. Combine the penne, cheese mixture and reserved cooking water in a large bowl; spread evenly in a 3 qt. baking dish. Top with the mozzarella. Cover with foil; bake at 400 25 min. Uncover and bake 10 min. more.

Always keep your word!!

Have FUN today watching the Seahawks tonight!!

Love,

MM