Jeff Mauro just demonstrated this on the next episode of "The Kitchen" I am watching.
(makes one pizza)
Pizza crust of your choosing
Pizza sauce for the crust and to make the bloodshot look
Rounds of fresh mozzarella cut off a log
Green olives with pimentos
Preheat oven to 425. Spread crust with pizza sauce and bake for 10 min. Remove and arrange mozzarella circles around pizza and insert an olive in the center of each one. Using a spoon, draw lines out from the olive with the reserved sauce to the edge of the circle. Continue to bake until the cheese melts.
Bawhaaaaaa Ha Ha
Love,
MM
Monday, October 31, 2016
Mushroom Skeletons!!
Just saw Jeffrey Zacharian make these on "The Kitchen". SO cute!!
(no serving size)
Large white button mushrooms
Balsamic glaze (I get this from Trader Joe's* or you can make your own by heating balsamic
vinegar)
Cut off a little bit off the stem. Take a small melon baller or paring knife, and carve out two eyes. Take the paring knife and cut down the stem vertically to make teeth. Put on a silicone mat or parchment lined rimmed baking sheet. Bake for 10 min. at 325 til they shrivel. Place in a shallow serving bowl. Drizzle with warm balsamic glaze.
Have FUN today!!!!
Love,
MM
(no serving size)
Large white button mushrooms
Balsamic glaze (I get this from Trader Joe's* or you can make your own by heating balsamic
vinegar)
Cut off a little bit off the stem. Take a small melon baller or paring knife, and carve out two eyes. Take the paring knife and cut down the stem vertically to make teeth. Put on a silicone mat or parchment lined rimmed baking sheet. Bake for 10 min. at 325 til they shrivel. Place in a shallow serving bowl. Drizzle with warm balsamic glaze.
Have FUN today!!!!
Love,
MM
Wickedly Cute Cupcakes
Happy Halloween!! Saw this in yesterday's paper, and here is their quote: " Just in time for Halloween, make these devilishly gruesome sweets inspired by Lily Vanill's book, A Zombie Ate My Cupcake. Start with red velvet or chocolate cupcakes (store-bought or homemade), add a few simple decorations, and you're ready for ghouls of all ages!"
(no serving size given)
SHATTERED GLASS CUPCAKES:
Vanilla Frosting + Glass Shards + Bloody Cherry Sauce
DRACULA'S BITE CUPAKES:
Vanilla frosting + Bloody Cherry Sauce + Pomegranate Seeds
EERIE EYEBALL CUPCAKES
Vanilla Frosting + Gummy Eyeballs + Gummy Worms
How to make Glass Shards:
Coarsely crush hard candy like Jolly Rancher's. Spread in an even layer on a baking sheet lined with a silicone baking mat or foil coated with coconut* oil cooking spray. Bake at 300 for 5-7 min. or until melted. Cool and break into shards.
How to make Bloody Cherry Sauce:
Drain 1 (15.25 oz.) can black cherries, reserving 1/2 cup juice. Puree cherries in a blender or food processor. Pour into a med. saucepan and add reserved cherry juice, 1/4 cup Sugar in the Raw*, 1 T. cornstarch, and 1/2 t. lime juice. Bring to a boil, stirring constantly. Reduce heat; simmer 5-7 min. or until runny enough to pipe but thick enough to hold its shape. Cool completely.
"Be still, and KNOW that I am God!"
Have a safe and sane Halloween, My Friends!!!
Love,
Machete Milletti
(no serving size given)
SHATTERED GLASS CUPCAKES:
Vanilla Frosting + Glass Shards + Bloody Cherry Sauce
DRACULA'S BITE CUPAKES:
Vanilla frosting + Bloody Cherry Sauce + Pomegranate Seeds
EERIE EYEBALL CUPCAKES
Vanilla Frosting + Gummy Eyeballs + Gummy Worms
How to make Glass Shards:
Coarsely crush hard candy like Jolly Rancher's. Spread in an even layer on a baking sheet lined with a silicone baking mat or foil coated with coconut* oil cooking spray. Bake at 300 for 5-7 min. or until melted. Cool and break into shards.
How to make Bloody Cherry Sauce:
Drain 1 (15.25 oz.) can black cherries, reserving 1/2 cup juice. Puree cherries in a blender or food processor. Pour into a med. saucepan and add reserved cherry juice, 1/4 cup Sugar in the Raw*, 1 T. cornstarch, and 1/2 t. lime juice. Bring to a boil, stirring constantly. Reduce heat; simmer 5-7 min. or until runny enough to pipe but thick enough to hold its shape. Cool completely.
"Be still, and KNOW that I am God!"
Have a safe and sane Halloween, My Friends!!!
Love,
Machete Milletti
Sunday, October 30, 2016
Rotisserie Chicken Coconut Curry Soup
Imagine the aroma wafting about from your kitchen when you make this soup!!
(serves 6-8)
1 T. EVOO
1 T. finely grated peeled fresh ginger (about a 1" piece of ginger)
2 cloves garlic, minced
2 T. Thai red curry paste
6 cups (48 oz.) low-sodium chicken broth (I use the one from Trader Joe's - only 90 mg.*)
1 (13-14 oz. can full-fat coconut milk
6 cups thinly sliced Tuscan kale leaves (from 1 large bunch)
Kosher salt
1 (8 oz). package vermicelli rice noodles
1 (2 lb.) plain rotisserie chicken, meat shredded (about 4&1/2 cups), warmed*
Chopped fresh cilantro, thinly sliced red onion, and lime wedges, for serving
In a 5 qt. or larger Dutch oven, heat the oil over med. heat until shimmering. Add the garlic and ginger and sauté until fragrant, about 1 min. Stir in the curry paste and sauté for 2 min. Add the chicken broth, coconut milk, and kale. Stir to combine., bring to a simmer, and cook, uncovered, until the kale is wilted, 3-5 min. Season with salt to taste. Add the noodles and continue to simmer until the noodles are al dente, about 3 min. or according to package instructions. Divide the soup among bowls and top each with about 1/2 cup shredded chicken. Garnish with the cilantro, onion slices, and a big squeeze of lime juice.
"Open our eyes, Lord, that we might see You. Open our ears, that we may hear You. Open our mouths, that we might speak Your praise."
Love,
Machete Milletti
(serves 6-8)
1 T. EVOO
1 T. finely grated peeled fresh ginger (about a 1" piece of ginger)
2 cloves garlic, minced
2 T. Thai red curry paste
6 cups (48 oz.) low-sodium chicken broth (I use the one from Trader Joe's - only 90 mg.*)
1 (13-14 oz. can full-fat coconut milk
6 cups thinly sliced Tuscan kale leaves (from 1 large bunch)
Kosher salt
1 (8 oz). package vermicelli rice noodles
1 (2 lb.) plain rotisserie chicken, meat shredded (about 4&1/2 cups), warmed*
Chopped fresh cilantro, thinly sliced red onion, and lime wedges, for serving
In a 5 qt. or larger Dutch oven, heat the oil over med. heat until shimmering. Add the garlic and ginger and sauté until fragrant, about 1 min. Stir in the curry paste and sauté for 2 min. Add the chicken broth, coconut milk, and kale. Stir to combine., bring to a simmer, and cook, uncovered, until the kale is wilted, 3-5 min. Season with salt to taste. Add the noodles and continue to simmer until the noodles are al dente, about 3 min. or according to package instructions. Divide the soup among bowls and top each with about 1/2 cup shredded chicken. Garnish with the cilantro, onion slices, and a big squeeze of lime juice.
"Open our eyes, Lord, that we might see You. Open our ears, that we may hear You. Open our mouths, that we might speak Your praise."
Love,
Machete Milletti
Saturday, October 29, 2016
Citrus-Vanilla Salad
Brunch element #3. The pic of this (Food Network mag.) was stunningly beautiful!!!
(serves 6-8)
3 navel oranges (or Cara Cara*, if you can find 'em)
3 small pink or red grapefruits
3 blood oranges
Juice of 2 lemons (preferably Meyer lemons)
1/4 cup Sugar in the Raw*
1/4 cup water
1 vanilla bean, split lengthwise, seeds scraped out - KEEP!!
Trim the bottoms and tops of the fruits, then cut away the peel and pith with a paring knife. Slice the fruit crosswise and arrange in rows on a platter. Combine the lemon juice, sugar, water, and the vanilla seeds in a small saucepan over med. heat. Bring to a simmer, then remove from the heat and let cool to room temp. Pour the syrup over the fruit, cover, and refrigerate at least 2 hours or overnight.
God is GOOD!!!!
Love,
MM
(serves 6-8)
3 navel oranges (or Cara Cara*, if you can find 'em)
3 small pink or red grapefruits
3 blood oranges
Juice of 2 lemons (preferably Meyer lemons)
1/4 cup Sugar in the Raw*
1/4 cup water
1 vanilla bean, split lengthwise, seeds scraped out - KEEP!!
Trim the bottoms and tops of the fruits, then cut away the peel and pith with a paring knife. Slice the fruit crosswise and arrange in rows on a platter. Combine the lemon juice, sugar, water, and the vanilla seeds in a small saucepan over med. heat. Bring to a simmer, then remove from the heat and let cool to room temp. Pour the syrup over the fruit, cover, and refrigerate at least 2 hours or overnight.
God is GOOD!!!!
Love,
MM
Friday, October 28, 2016
Sheet-Pan Sausage
Brunch culinary treat #2
(serves 6-8)
1/4 lb. pancetta, roughly chopped
2 T. packed light brown sugar
1 T. chopped fresh variegated* sage
2 t. fresh thyme, plus more for topping
1 t. smoked* paprika
1/2 t. ground allspice
1/8 t. cayenne pepper
1&1/2 lbs. ground chicken
1/2 lb. ground pork
1/4 cup finely chopped fresh flat-leaf* parsley
Kosher salt and freshly ground pepper
1/4 cup cold heavy cream
Good* maple syrup, for serving
Combine the pancetta, brown sugar, sage, thyme, paprika, allspice, and cayenne in a food processor. Pulse until the pancetta is finely chopped. Transfer the pancetta mixture to a large bowl; set the bowl in a larger bowl of ice. Add the ground chicken and pork, parsley, 2 t. salt, a generous amount of black pepper, and the cream. Mix with a rubber spatula until the cream is incorporated into the meat. Transfer the meat mixture to a small rimmed baking sheet; press into a 9x12" rectangle. Cover with plastic wrap and refrigerate at least 2 hours or overnight. Preheat the oven to 375. Bake the sausage until lightly browned and cooked through, 25-35 min. Pour off any excess fat, and transfer the sausage to a cutting board. Cut into pieces, top with thyme, and serve with warm* maple syrup.
"Do not expect to be treated fairly in this life. People will say and do hurtful things to you, things you don't deserve. When someone mistreats you, try to view it as an opportunity to grow in grace."
Love,
MM
(serves 6-8)
1/4 lb. pancetta, roughly chopped
2 T. packed light brown sugar
1 T. chopped fresh variegated* sage
2 t. fresh thyme, plus more for topping
1 t. smoked* paprika
1/2 t. ground allspice
1/8 t. cayenne pepper
1&1/2 lbs. ground chicken
1/2 lb. ground pork
1/4 cup finely chopped fresh flat-leaf* parsley
Kosher salt and freshly ground pepper
1/4 cup cold heavy cream
Good* maple syrup, for serving
Combine the pancetta, brown sugar, sage, thyme, paprika, allspice, and cayenne in a food processor. Pulse until the pancetta is finely chopped. Transfer the pancetta mixture to a large bowl; set the bowl in a larger bowl of ice. Add the ground chicken and pork, parsley, 2 t. salt, a generous amount of black pepper, and the cream. Mix with a rubber spatula until the cream is incorporated into the meat. Transfer the meat mixture to a small rimmed baking sheet; press into a 9x12" rectangle. Cover with plastic wrap and refrigerate at least 2 hours or overnight. Preheat the oven to 375. Bake the sausage until lightly browned and cooked through, 25-35 min. Pour off any excess fat, and transfer the sausage to a cutting board. Cut into pieces, top with thyme, and serve with warm* maple syrup.
"Do not expect to be treated fairly in this life. People will say and do hurtful things to you, things you don't deserve. When someone mistreats you, try to view it as an opportunity to grow in grace."
Love,
MM
Eggs Florentine Casserole
This one and the 2 that follow will make a perfect brunch when your gang gathers to watch the Seahawks WIN Sunday, or great to serve after Church!!
(serves 6-8)
2 T. unsalted Kerrygold* butter, plus more for the dish
3 bunches spinach (about 1&1/2 lbs.), tough stems removed*
1/4 t. ground nutmeg
Kosher salt
Freshly ground pepper
12 large eggs
2 cups whole milk
2 t. grated lemon zest
6 sourdough* English muffins, fork* split and quartered
1 bunch scallions, chopped
2 cups grated Swiss cheese (8 oz.)
Cream fraiche, for serving
Melt the butter in a large skillet over med.-high heat. Add half of the spinach and cook until wilted, about 2 min. Add the remaining spinach, the nutmeg, 1 t. salt, and a few grinds of pepper. Cook until all of spinach wilts, about 3 more min. Drain the spinach in a colander and let cool, then squeeze out the excess moisture. Chop the spinach. Butter a 9x13" baking dish. Whisk the eggs, milk, lemon zest, 1 t. salt, and a few grinds of pepper in a large bowl. Arrange half of the English muffin pieces, spinach, scallion, and cheese. Pour the egg mixture onto the casserole, then press down on the English muffins to submerge them. Cover with foil and refrigerate 3 hours or overnight. Remove the casserole from the fridge 30 min. before baking. Preheat the oven to 375. Bake the casserole, covered, until just set, about 25 min. Uncover and bake until the top is lightly browned, about 20 more min. Let cool 10 min. before serving. Serve with crème fraiche.
"Let's thank God for his countless blessings."
Happy Blue Friday, Friends!!! Have FUN today.
Love,
MM
(serves 6-8)
2 T. unsalted Kerrygold* butter, plus more for the dish
3 bunches spinach (about 1&1/2 lbs.), tough stems removed*
1/4 t. ground nutmeg
Kosher salt
Freshly ground pepper
12 large eggs
2 cups whole milk
2 t. grated lemon zest
6 sourdough* English muffins, fork* split and quartered
1 bunch scallions, chopped
2 cups grated Swiss cheese (8 oz.)
Cream fraiche, for serving
Melt the butter in a large skillet over med.-high heat. Add half of the spinach and cook until wilted, about 2 min. Add the remaining spinach, the nutmeg, 1 t. salt, and a few grinds of pepper. Cook until all of spinach wilts, about 3 more min. Drain the spinach in a colander and let cool, then squeeze out the excess moisture. Chop the spinach. Butter a 9x13" baking dish. Whisk the eggs, milk, lemon zest, 1 t. salt, and a few grinds of pepper in a large bowl. Arrange half of the English muffin pieces, spinach, scallion, and cheese. Pour the egg mixture onto the casserole, then press down on the English muffins to submerge them. Cover with foil and refrigerate 3 hours or overnight. Remove the casserole from the fridge 30 min. before baking. Preheat the oven to 375. Bake the casserole, covered, until just set, about 25 min. Uncover and bake until the top is lightly browned, about 20 more min. Let cool 10 min. before serving. Serve with crème fraiche.
"Let's thank God for his countless blessings."
Happy Blue Friday, Friends!!! Have FUN today.
Love,
MM
Thursday, October 27, 2016
French Dip Sammies
I LOVE French dips as long as the au jus isn't too salty. I usually melt Provolone on top.
(serves 10)
1/2*-1 T. kosher salt
2 T. freshly* ground pepper
1/2 t. ground oregano
1/2 t. ground thyme
1 whole boneless ribeye loin, about 4-5 lbs. (you can also use sirloin)
2 large sweet* onions, sliced thin
5 cloves garlic, minced
1 whole packet French soup mix, dry
1 can beef consommé
1 cup low sodium* beef broth or stock
1/4 cup dry Sherry or white wine
2 T. Worcestershire sauce
1 T. soy sauce (I would use Ponzu Citrus Sauce*)
1 cup water
10 whole crusty deli rolls/sub rolls, toasted (I would use soft French*)
10 slices of Provolone* (optional)
Preheat the oven to 475. Tie the piece of meat tightly with a couple of piece of kitchen twine. Mix the S&P, oregano, and thyme, and rub it all over the surface of the beef. Place the beef on a roasting rack in a roasting pan, and roast it to med.-rare, about 20-25 min. until it registers 125 on a meat thermometer. Remove the meat to a cutting board, and cover it with foil. Return the roasting pan to the stovetop burning over med.-high heat. Add the onions and garlic, and stir them around for 5 min., until they are soft and golden. Sprinkle in the soup mix, then pour in the consommé, broth, Sherry, Worcestershire, soy sauce, and water. Bring to a boil, then reduce the heat to low. Simmer for 45 min., stirring occasionally, to develop the flavors. Add more water if it starts to evaporate too much. Pour the liquid through a fine mesh strainer and reserve both the liquid and the onions. Slice the beef very thin. Pile the meat and onions on the rolls, melt cheese on top, if using, and serve with the au jus.
"Don't quit what's right for you just because it isn't easy. Honor the struggle that comes with growth. Love the real contribution."
Have FUN today!!!
Love,
Machete Milletti
(serves 10)
1/2*-1 T. kosher salt
2 T. freshly* ground pepper
1/2 t. ground oregano
1/2 t. ground thyme
1 whole boneless ribeye loin, about 4-5 lbs. (you can also use sirloin)
2 large sweet* onions, sliced thin
5 cloves garlic, minced
1 whole packet French soup mix, dry
1 can beef consommé
1 cup low sodium* beef broth or stock
1/4 cup dry Sherry or white wine
2 T. Worcestershire sauce
1 T. soy sauce (I would use Ponzu Citrus Sauce*)
1 cup water
10 whole crusty deli rolls/sub rolls, toasted (I would use soft French*)
10 slices of Provolone* (optional)
Preheat the oven to 475. Tie the piece of meat tightly with a couple of piece of kitchen twine. Mix the S&P, oregano, and thyme, and rub it all over the surface of the beef. Place the beef on a roasting rack in a roasting pan, and roast it to med.-rare, about 20-25 min. until it registers 125 on a meat thermometer. Remove the meat to a cutting board, and cover it with foil. Return the roasting pan to the stovetop burning over med.-high heat. Add the onions and garlic, and stir them around for 5 min., until they are soft and golden. Sprinkle in the soup mix, then pour in the consommé, broth, Sherry, Worcestershire, soy sauce, and water. Bring to a boil, then reduce the heat to low. Simmer for 45 min., stirring occasionally, to develop the flavors. Add more water if it starts to evaporate too much. Pour the liquid through a fine mesh strainer and reserve both the liquid and the onions. Slice the beef very thin. Pile the meat and onions on the rolls, melt cheese on top, if using, and serve with the au jus.
"Don't quit what's right for you just because it isn't easy. Honor the struggle that comes with growth. Love the real contribution."
Have FUN today!!!
Love,
Machete Milletti
Green Goddess Shrimp Dip in a Sourdough Bowl
I KNOW, another shrimp recipe, but this looked and sounded SOOOOO good!! And, I'll bet it will be gone in a flash when you serve it to your peeps.
(serves 6-8)
1 pound cooked shrimp, tails removed
1 8 oz. package cream cheese with chives*, softened*
1/4 cup fresh dill, plus more for topping
1/4 cup fresh tarragon
1/4 cup fresh flat-leaf* parsley
3 scallions (white and light green parts), roughly chopped
1/3 cup mayonnaise
1/4 cup sour cream or plain Greek yogurt*
Grated zest and juice of 1 lemon
Kosher salt
Freshly ground pepper
Hot sauce (I would use Tabasco*), to taste
1 round or oval loaf sourdough bread (about 8")
EVOO, for drizzling
Crackers and/or crudités, for serving
Pulse the shrimp in a food processor until finely chopped but not pureed. Transfer to a large bowl. Add the cream cheese, herbs, scallions, mayo., and sour cream to the food processor, and process til smooth. Add the cream cheese mixture to the shrimp along with the lemon zest and juice; mix well. Season with 1/2 t. salt, a few grinds of pepper, and hot sauce, if using. Cover with plastic wrap and refrigerate at least 30 min. and up to 4 hours. Preheat the oven to 400. Using a small serrated knife, hollow out the bread loaf, leaving a 1/2" thick shell; set aside. Slice the cut out bread into pieces and arrange on a baking sheet; drizzle with olive oil and add a few dashes of hot sauce (optional). Bake until toasted, 5-8 min. Fill the loaf with the dip and top with dill. Serve with the toasted bread, crackers, and crudités.
"Things have a way of working out. Never underestimate the Power of Prayer, Faith, and Love. Above all, never underestimate the Power of God to see you through!"
Love,
MM
(serves 6-8)
1 pound cooked shrimp, tails removed
1 8 oz. package cream cheese with chives*, softened*
1/4 cup fresh dill, plus more for topping
1/4 cup fresh tarragon
1/4 cup fresh flat-leaf* parsley
3 scallions (white and light green parts), roughly chopped
1/3 cup mayonnaise
1/4 cup sour cream or plain Greek yogurt*
Grated zest and juice of 1 lemon
Kosher salt
Freshly ground pepper
Hot sauce (I would use Tabasco*), to taste
1 round or oval loaf sourdough bread (about 8")
EVOO, for drizzling
Crackers and/or crudités, for serving
Pulse the shrimp in a food processor until finely chopped but not pureed. Transfer to a large bowl. Add the cream cheese, herbs, scallions, mayo., and sour cream to the food processor, and process til smooth. Add the cream cheese mixture to the shrimp along with the lemon zest and juice; mix well. Season with 1/2 t. salt, a few grinds of pepper, and hot sauce, if using. Cover with plastic wrap and refrigerate at least 30 min. and up to 4 hours. Preheat the oven to 400. Using a small serrated knife, hollow out the bread loaf, leaving a 1/2" thick shell; set aside. Slice the cut out bread into pieces and arrange on a baking sheet; drizzle with olive oil and add a few dashes of hot sauce (optional). Bake until toasted, 5-8 min. Fill the loaf with the dip and top with dill. Serve with the toasted bread, crackers, and crudités.
"Things have a way of working out. Never underestimate the Power of Prayer, Faith, and Love. Above all, never underestimate the Power of God to see you through!"
Love,
MM
Fettuccine with Lemon, Herbs, and Parmesan
This one just cried out to me!!!
(serves 4)
Kosher salt
1 lb. dried fettuccine or other long noodles, such a spaghetti or buccatini*
3 oz. freshly grated* Parmesan (about 1 cup), plus some shaved Parm. for topping
Finely grated lemon zest and juice of 1 lemon (about 2 T. juice) - save some zest for topping
1/2 cup torn fresh mint, basil, or parsley leaves (I would use all three*), plus whole leaves for
garnish*
1 T. unsalted Kerrygold butter
1 T. EVOO
Crushed red pepper flakes (optional)
Bring a large pot of water to a boil. Generously salt the water and boil the pasta for 2 min. shy of the package instructions. Test for doneness - the pasta should be al dente - and drain, reserving 1 cup of the pasta cooking water Transfer the pasta to a large warm bowl, and mix in the reserved cooking water, cheese, lemon zest and juice, torn herbs, butter, oil, and red pepper (if using). Divide among 6 plates, top with extra cheese, and serve immediately topped with whole herb leaves, and a pinch of extra grated lemon zest.
"Whenever you are faced with an opponent, conquer him (or her) with love."
And, have FUN today!!!!
Love,
Machete Milletti
(serves 4)
Kosher salt
1 lb. dried fettuccine or other long noodles, such a spaghetti or buccatini*
3 oz. freshly grated* Parmesan (about 1 cup), plus some shaved Parm. for topping
Finely grated lemon zest and juice of 1 lemon (about 2 T. juice) - save some zest for topping
1/2 cup torn fresh mint, basil, or parsley leaves (I would use all three*), plus whole leaves for
garnish*
1 T. unsalted Kerrygold butter
1 T. EVOO
Crushed red pepper flakes (optional)
Bring a large pot of water to a boil. Generously salt the water and boil the pasta for 2 min. shy of the package instructions. Test for doneness - the pasta should be al dente - and drain, reserving 1 cup of the pasta cooking water Transfer the pasta to a large warm bowl, and mix in the reserved cooking water, cheese, lemon zest and juice, torn herbs, butter, oil, and red pepper (if using). Divide among 6 plates, top with extra cheese, and serve immediately topped with whole herb leaves, and a pinch of extra grated lemon zest.
"Whenever you are faced with an opponent, conquer him (or her) with love."
And, have FUN today!!!!
Love,
Machete Milletti
Wednesday, October 26, 2016
Banh Mi - Style Shrimp Salad
Saw this in one of the MANY food mags. I read. This would be GREAT for a salad in Bento box to take to work, school, or a picnic.
(again, no serving size or amts. listed - just ingredients)
Chilled cooked shrimp, tails on*
Cooked and chilled rice noodles with Thai sesame dressing
Cilantro, chopped
Chopped peanuts
Shredded organic* carrots
Sliced radishes
Cucumber chunks
Lime wedges (to squeeze over noodles)
Arrange shrimp over noodles; top with cilantro and peanuts. Place shredded carrots in another compartment, and the radishes and cucumbers in another. Put the lime wedges in a small bowl in the center of the box.
"Being kind is classy."
Have FUN today!!!!
Love,
MM
(again, no serving size or amts. listed - just ingredients)
Chilled cooked shrimp, tails on*
Cooked and chilled rice noodles with Thai sesame dressing
Cilantro, chopped
Chopped peanuts
Shredded organic* carrots
Sliced radishes
Cucumber chunks
Lime wedges (to squeeze over noodles)
Arrange shrimp over noodles; top with cilantro and peanuts. Place shredded carrots in another compartment, and the radishes and cucumbers in another. Put the lime wedges in a small bowl in the center of the box.
"Being kind is classy."
Have FUN today!!!!
Love,
MM
Tuesday, October 25, 2016
Asian/Mexican Fish Tacos
I'm baaaaaack!! What a wonderfully relaxing trip - beautiful SUNSHINE and DELISH culinary treats!! My new friend, Sheri, told me about this one that her son makes. No serving or amt. sizes. Just punt. She raved about them!!
Fillet of fish, grilled and shredded with two forks
Fresh* lemon juice
Tarragon
Cilantro
Toasted sesame seeds
Soy sauce (I would use Ponzu Citrus Sauce*)
Kosher* salt and freshly* ground pepper
Coleslaw mix
Mayonnaise
Thinly sliced radishes*
Either corn or flour tortillas
Hot sauce or pico de gallo of choice
Mix all ingredients through soy sauce in a med. bowl. Mix coleslaw mix and mayo. in a small bowl. Add to big bowl; mix well to combine. Put into tortillas, and top with slaw and radishes. Add hot sauce, if desired.
"You can't make everybody happy. You are not a jar of Nutella."
Have FUN today!!!
Love,
Machete Milletti
Fillet of fish, grilled and shredded with two forks
Fresh* lemon juice
Tarragon
Cilantro
Toasted sesame seeds
Soy sauce (I would use Ponzu Citrus Sauce*)
Kosher* salt and freshly* ground pepper
Coleslaw mix
Mayonnaise
Thinly sliced radishes*
Either corn or flour tortillas
Hot sauce or pico de gallo of choice
Mix all ingredients through soy sauce in a med. bowl. Mix coleslaw mix and mayo. in a small bowl. Add to big bowl; mix well to combine. Put into tortillas, and top with slaw and radishes. Add hot sauce, if desired.
"You can't make everybody happy. You are not a jar of Nutella."
Have FUN today!!!
Love,
Machete Milletti
Wednesday, October 19, 2016
Roasted Cauliflower Steaks with Tomatoes and Feta
I saw this in the paper this morning, and just happen to have half a cauliflower head and some tomatoes I want to use before I leave for Cocoa Beach, Florida tonight, so this is perfect!! Editor's note: I have a new Tablet computer that I am taking with me, and I will TRY to publish my blog, but if I can't figure it out, I will be back on line next Wednesday. Til then, I suggest you enjoy scrolling through older posts. Enjoy!!
(makes 4 servings - total yield of tomato topping is about 1&1/3 cups)
2&1/2 T. EVOO, divided
Coconut* oil cooking spray
4 cauliflower steaks, cut about 1/-3/4" thick
Kosher* salt and freshly* ground pepper, to taste
1 shallot, finely chopped
2 cloves garlic, minced
1 pint grape tomatoes, quartered (I am using Campari*)
2 t. capers, rinsed and drained
3 T. minced fresh Italian flat-leaf parsley
3 T. minced fresh basil
1 T. red wine vinegar
1 t. balsamic vinegar
6 T. feta cheese
Preheat the oven to 400 degrees. Spray a large rimmed* baking sheet with cooking spray. To cut cauliflower steaks, trim away outer leaves and the end of the stem, leaving the core intact. Using a large knife, cut the steak from the center of the head, cutting straight down through the florets and the core. Heat 1 T. oil in a large nonstick skillet over med. high heat. Place 2 steaks in a single layer in the skillet. Season lightly with S&P. Cook 2-3 min. or until bottom is light golden brown. Turn the steaks over and cook until golden brown on the on the second side. Transfer steaks to the baking sheet, arranging in a single layer. Add another T. oil to the skillet, and add the remaining 2 cauliflower steaks, cook as preciously directed and place on the baking sheet. Bake the cauliflower, uncovered, until just tender, about 15 min. Meanwhile, return the skillet to med. heat. Add the remaining 1/2 t. oil to the skillet. Add the shallots and cook, stirring frequently, until just tender. Stir in garlic and cook 3 sec. Stir in tomatoes and cook until hot, about 2-3 min. Stir in the capers and herbs. Add both vinegars and heat through. To serve, top each hot, roasted cauliflower steak with about 1/3 cup tomato mixture and sprinkle with 1&1/2 T. feta.
"All of creation reflects the beauty of God."
Have FUN today!!!
Love,
Machete Milletti
(makes 4 servings - total yield of tomato topping is about 1&1/3 cups)
2&1/2 T. EVOO, divided
Coconut* oil cooking spray
4 cauliflower steaks, cut about 1/-3/4" thick
Kosher* salt and freshly* ground pepper, to taste
1 shallot, finely chopped
2 cloves garlic, minced
1 pint grape tomatoes, quartered (I am using Campari*)
2 t. capers, rinsed and drained
3 T. minced fresh Italian flat-leaf parsley
3 T. minced fresh basil
1 T. red wine vinegar
1 t. balsamic vinegar
6 T. feta cheese
Preheat the oven to 400 degrees. Spray a large rimmed* baking sheet with cooking spray. To cut cauliflower steaks, trim away outer leaves and the end of the stem, leaving the core intact. Using a large knife, cut the steak from the center of the head, cutting straight down through the florets and the core. Heat 1 T. oil in a large nonstick skillet over med. high heat. Place 2 steaks in a single layer in the skillet. Season lightly with S&P. Cook 2-3 min. or until bottom is light golden brown. Turn the steaks over and cook until golden brown on the on the second side. Transfer steaks to the baking sheet, arranging in a single layer. Add another T. oil to the skillet, and add the remaining 2 cauliflower steaks, cook as preciously directed and place on the baking sheet. Bake the cauliflower, uncovered, until just tender, about 15 min. Meanwhile, return the skillet to med. heat. Add the remaining 1/2 t. oil to the skillet. Add the shallots and cook, stirring frequently, until just tender. Stir in garlic and cook 3 sec. Stir in tomatoes and cook until hot, about 2-3 min. Stir in the capers and herbs. Add both vinegars and heat through. To serve, top each hot, roasted cauliflower steak with about 1/3 cup tomato mixture and sprinkle with 1&1/2 T. feta.
"All of creation reflects the beauty of God."
Have FUN today!!!
Love,
Machete Milletti
Tuesday, October 18, 2016
Texas Trash Dip
"Stop the search! You've found the ultimate ooey, gooey, cheesy bean dip that's all the rage at game day parties and social gatherings!!". Sounds good to me.
(makes 8 cups)
1 package (8 oz.) cream cheese
1 cup sour cream
2 cans (16 oz. each) refried beans or refried beans with jalapenos*
1 can (4&1/2 oz.) mild chopped green chiles, drained
1 package Taco Seasoning (I like Trader Joe's - lower sodium*)
4 cups shredded Mexican cheese blend, divided
Coconut* oil cooking spray
Round white corn* tortilla chips
Preheat oven to 350. Microwave cream cheese and sour cream in a large microwaveable bowl on high 1 min. or until cheese is softened. Remove from microwave. Mix with whisk until smooth. Add beans, green chiles, taco seasoning mix, and 2 cups of the cheese; mix well. Spread bean mixture into a 13x9" baking dish sprayed wit no stick cooking spray. Sprinkle with remaining 2 cups cheese. Bake 25 min. or until cheese is melted. Serve with tortilla chips.
"True repentance comes from the heart."
Have FUN today, and feel better, P. Jannie!!
Love,
Machete Milletti
(makes 8 cups)
1 package (8 oz.) cream cheese
1 cup sour cream
2 cans (16 oz. each) refried beans or refried beans with jalapenos*
1 can (4&1/2 oz.) mild chopped green chiles, drained
1 package Taco Seasoning (I like Trader Joe's - lower sodium*)
4 cups shredded Mexican cheese blend, divided
Coconut* oil cooking spray
Round white corn* tortilla chips
Preheat oven to 350. Microwave cream cheese and sour cream in a large microwaveable bowl on high 1 min. or until cheese is softened. Remove from microwave. Mix with whisk until smooth. Add beans, green chiles, taco seasoning mix, and 2 cups of the cheese; mix well. Spread bean mixture into a 13x9" baking dish sprayed wit no stick cooking spray. Sprinkle with remaining 2 cups cheese. Bake 25 min. or until cheese is melted. Serve with tortilla chips.
"True repentance comes from the heart."
Have FUN today, and feel better, P. Jannie!!
Love,
Machete Milletti
Monday, October 17, 2016
Brown Butter Vinaigrette Sauce
A Fabulous sauce for the Fall (and beyond!)
(no serving size, adjust to the amt. you need)
3 parts brown butter
1 part unfiltered* vinegar or citrus juice or a combo of lemon* and lime*
1 part Dijon mustard
A small handful of flat leaf parsley
1 t. kosher* salt
3/4 t. freshly ground pepper
Add everything to a food processor or blender and blitz until just smooth. Use immediately or store in the fridge for to to one day. Blend again before using. Try over chicken, fish, chops, or veggies!
"Stop being afraid of what could go wrong, and start being positive about what could go right!"
And, have FUN today!!!!!
Love,
MM
(no serving size, adjust to the amt. you need)
3 parts brown butter
1 part unfiltered* vinegar or citrus juice or a combo of lemon* and lime*
1 part Dijon mustard
A small handful of flat leaf parsley
1 t. kosher* salt
3/4 t. freshly ground pepper
Add everything to a food processor or blender and blitz until just smooth. Use immediately or store in the fridge for to to one day. Blend again before using. Try over chicken, fish, chops, or veggies!
"Stop being afraid of what could go wrong, and start being positive about what could go right!"
And, have FUN today!!!!!
Love,
MM
Sunday, October 16, 2016
Beef Short Rib Ragu
One of the JOYS of my Sunday early mornings is to read the Sunday paper while sipping green tea with pomegranate, then coffee while listening to beautiful classical music. I always read the Pacific NW section, and here is Ethan Stowell's culinary offering from that. It is described as "meat that is so tender it just falls apart."
(serves 4)
2 T. EVOO
1&1/2 lbs. ground boneless short ribs
1 cup organic* finely diced carrots
1 cup finely diced sweet* onion
1 cup finely diced celery
4 cloves garlic, thinly sliced
1 cup white wine
2 28 oz. cans San Marzano tomatoes
2 fresh bay leaves
Kosher* salt
Freshly ground pepper
Freshly grated or shaved* Parmiagiano-Reggiano cheese
Heat olive oil in a wide Dutch oven or high-sided pan over high heat. When the oil is hot, add the ground meat. Brown the meat over med. heat for 8-10 min., stirring to break up any lumps. Drain most of the fat from the meat. Add the carrots, onion, celery and garlic, and cook until the veggies. are tender. Add the wine, stirring and scraping any browned bits from the bottom of the pan. Put the tomatoes and their liquid through a food mill, or puree in a food processor and strain to remove the seeds. Add the puree to the pot, and bring to a boil. Add the bay leaves and the S&P, to taste. Decrease the heat to low, and simmer, uncovered, for 1&1/2-2 hours, or until meat is quite tender, stirring occasionally to prevent sticking. While the ragu is cooking, make sure the liquid in the bottom doesn't run dry. If the liquid evaporates, add a little water and stir. When the sauce is finished, it should be thick with good body. Remove bay leaves, and serve over your favorite pasta. Top with freshly grated or shaved cheese.
"Encourage someone today to keep living for God."
And, GO HAWKS!!!!!!
Love,
MM
(serves 4)
2 T. EVOO
1&1/2 lbs. ground boneless short ribs
1 cup organic* finely diced carrots
1 cup finely diced sweet* onion
1 cup finely diced celery
4 cloves garlic, thinly sliced
1 cup white wine
2 28 oz. cans San Marzano tomatoes
2 fresh bay leaves
Kosher* salt
Freshly ground pepper
Freshly grated or shaved* Parmiagiano-Reggiano cheese
Heat olive oil in a wide Dutch oven or high-sided pan over high heat. When the oil is hot, add the ground meat. Brown the meat over med. heat for 8-10 min., stirring to break up any lumps. Drain most of the fat from the meat. Add the carrots, onion, celery and garlic, and cook until the veggies. are tender. Add the wine, stirring and scraping any browned bits from the bottom of the pan. Put the tomatoes and their liquid through a food mill, or puree in a food processor and strain to remove the seeds. Add the puree to the pot, and bring to a boil. Add the bay leaves and the S&P, to taste. Decrease the heat to low, and simmer, uncovered, for 1&1/2-2 hours, or until meat is quite tender, stirring occasionally to prevent sticking. While the ragu is cooking, make sure the liquid in the bottom doesn't run dry. If the liquid evaporates, add a little water and stir. When the sauce is finished, it should be thick with good body. Remove bay leaves, and serve over your favorite pasta. Top with freshly grated or shaved cheese.
"Encourage someone today to keep living for God."
And, GO HAWKS!!!!!!
Love,
MM
Saturday, October 15, 2016
Slow Cooker Garlic Ale Beef Sliders with Colby-Jack Cheese on Hawaiian Rolls
I LOVE my slow cooker - on my 3rd one!! This one would be dynamite football fare along with a bowl of Lay's Potato Chips*!
(serves 8)
1 3lb. beef chuck roast
1/2 t. kosher* salt
1/4 t. freshly* ground pepper
4 garlic cloves
1 red onion, sliced
1 cup Italian dressing
1 cup beer (use your fav.)
2 bay leaves
Hawaiian slider buns
Sliced Colby-Jack cheese
Place the chuck roast into a 6 qt. or large slow cooker. Sprinkle with S&P. Place the garlic cloves on top of the roast. Add the red onion, then pour over the Italian dressing and beer. Place bay leaves on top. Cover and cook on high for 6 hours or low for 8-10. Don't open the lid during cooking time.
Discard bay leaves and shred the meat with 2 forks, smash the garlic with the back of a fork, and stir the garlic into the shredded meat. Discard any fat, and drain off the grease. Serve the shredded meat on Hawaiian slider buns with the Colby-Jack cheese. Melt the cheese under the broiler, and put on the bun tops. Enjoy!!
"Optimism is the best way of see life!"
Love,
Machete Milletti
(serves 8)
1 3lb. beef chuck roast
1/2 t. kosher* salt
1/4 t. freshly* ground pepper
4 garlic cloves
1 red onion, sliced
1 cup Italian dressing
1 cup beer (use your fav.)
2 bay leaves
Hawaiian slider buns
Sliced Colby-Jack cheese
Place the chuck roast into a 6 qt. or large slow cooker. Sprinkle with S&P. Place the garlic cloves on top of the roast. Add the red onion, then pour over the Italian dressing and beer. Place bay leaves on top. Cover and cook on high for 6 hours or low for 8-10. Don't open the lid during cooking time.
Discard bay leaves and shred the meat with 2 forks, smash the garlic with the back of a fork, and stir the garlic into the shredded meat. Discard any fat, and drain off the grease. Serve the shredded meat on Hawaiian slider buns with the Colby-Jack cheese. Melt the cheese under the broiler, and put on the bun tops. Enjoy!!
"Optimism is the best way of see life!"
Love,
Machete Milletti
Friday, October 14, 2016
Chicken Piccata Soup
Talk about comfort food, but with a spark of bright citrus!! Perfect for weathering the Typhoon!!
(serves 4)
1 lb. boneless, skinless chicken breasts or 1&1/2 lbs. boneless skinless thighs*
1 T. EVOO
1 T. fresh chopped garlic
2 T. chopped shallots
1 T. capers, drained
6 cups low sodium* chicken broth
4 oz. angle hair pasta
1/2 cup red bell pepper, sliced into 1/8" strips
1/2 cup yellow bell pepper, sliced into 1/8" strips
2 T. chopped flat-leaf *Italian parsley
1/4 cup fresh lemon juice
Sea salt
Freshly* ground pepper
4 thin slices of lemon, for garnish
Heat olive oil in a saucepan over med. heat. Add the chicken and sauté for 4 min. Add chopped garlic, chopped shallots, and capers to the chicken, and continue to sauté for about 2-3 min. until internal temp. of the thickest piece of chicken reaches 165. Always use a meat thermometer to determine the temperature. Add chicken broth and bring to a simmer. Simmer for 6 min. Break pasta in half and add to sauce pan, stir and bring back to a simmer. Continue to simmer for 3 more min. Remove from heat, stir in red and yellow peppers, parsley, and lemon juice. Add S&P to taste. Garnish each bowl with a slice of lemon.
"Having a purpose and then the remarkable amount of long-term focus, energy, resourcefulness, and patience necessary to move toward it - that's what differentiates the success from the hopeful."
Happy Blue Friday, Friends. Stay safe, dry, warm, and well fed!!
Love,
Machete Milletti
(serves 4)
1 lb. boneless, skinless chicken breasts or 1&1/2 lbs. boneless skinless thighs*
1 T. EVOO
1 T. fresh chopped garlic
2 T. chopped shallots
1 T. capers, drained
6 cups low sodium* chicken broth
4 oz. angle hair pasta
1/2 cup red bell pepper, sliced into 1/8" strips
1/2 cup yellow bell pepper, sliced into 1/8" strips
2 T. chopped flat-leaf *Italian parsley
1/4 cup fresh lemon juice
Sea salt
Freshly* ground pepper
4 thin slices of lemon, for garnish
Heat olive oil in a saucepan over med. heat. Add the chicken and sauté for 4 min. Add chopped garlic, chopped shallots, and capers to the chicken, and continue to sauté for about 2-3 min. until internal temp. of the thickest piece of chicken reaches 165. Always use a meat thermometer to determine the temperature. Add chicken broth and bring to a simmer. Simmer for 6 min. Break pasta in half and add to sauce pan, stir and bring back to a simmer. Continue to simmer for 3 more min. Remove from heat, stir in red and yellow peppers, parsley, and lemon juice. Add S&P to taste. Garnish each bowl with a slice of lemon.
"Having a purpose and then the remarkable amount of long-term focus, energy, resourcefulness, and patience necessary to move toward it - that's what differentiates the success from the hopeful."
Happy Blue Friday, Friends. Stay safe, dry, warm, and well fed!!
Love,
Machete Milletti
Thursday, October 13, 2016
Slow Cooker Salisbury Steak
A comfort to come home to on a rainy day. And, definitely beats both the cafeteria version and TV dinners from yesteryear hands down!!
(no serving size)
For the patties:
1&1/2 lbs. ground beef
1 egg
1/4 cup minced sweet* onion
1/4 cup bread crumbs
1 clove garlic, crushed
1/2 t. kosher* salt
1/4 t. freshly* ground pepper
For the sauce:
1 small sweet onion, sliced
1 oz. crimini* mushrooms, sliced
1&1/2 cup low-sodium* beef broth
1 package brown gravy mix (get the lowest sodium one you can find*)
1 T. ketchup
1 T. Dijon mustard
2 T. corn starch
Mix all the patty ingredients together, then form small patties about 3/4" thick. Make a bed of onion and mushrooms in the bottom of the slow cooker. You can place the raw patties directly in the slow cooker, but they highly recommend browning them in a skillet for optimal flavor. Mix all the other ingredients except the cornstarch and pour over the meat and veggies. Cook on Low for 5 hours. Remove patties. On the High setting, whisk in cornstarch and let cook until it thickens. Add patties back in to coat with sauce before serving. Serve with mashed potatoes and buttered petite peas from Trader Joe's!
Jesus has your back.
Stay safe.
Love,
Machete Milletti
(no serving size)
For the patties:
1&1/2 lbs. ground beef
1 egg
1/4 cup minced sweet* onion
1/4 cup bread crumbs
1 clove garlic, crushed
1/2 t. kosher* salt
1/4 t. freshly* ground pepper
For the sauce:
1 small sweet onion, sliced
1 oz. crimini* mushrooms, sliced
1&1/2 cup low-sodium* beef broth
1 package brown gravy mix (get the lowest sodium one you can find*)
1 T. ketchup
1 T. Dijon mustard
2 T. corn starch
Mix all the patty ingredients together, then form small patties about 3/4" thick. Make a bed of onion and mushrooms in the bottom of the slow cooker. You can place the raw patties directly in the slow cooker, but they highly recommend browning them in a skillet for optimal flavor. Mix all the other ingredients except the cornstarch and pour over the meat and veggies. Cook on Low for 5 hours. Remove patties. On the High setting, whisk in cornstarch and let cook until it thickens. Add patties back in to coat with sauce before serving. Serve with mashed potatoes and buttered petite peas from Trader Joe's!
Jesus has your back.
Stay safe.
Love,
Machete Milletti
Wednesday, October 12, 2016
Pasta Carbonara
This is one of the ultimate comfort foods after a long day of doing our best at this wonderful job of living!!
(serves 4)
3 large eggs
1 cup freshly* grated Parmesan, plus more for serving
Kosher salt and freshly* ground pepper
8 oz. pancetta or uncured* bacon, sliced crosswise into 1/2" pieces
2 cloves garlic, smashed and peeled
Splash of white wine
1 lb. spaghetti
Green onions* chopped, for garnish
In a large serving bowl, whisk together the eggs, cheese, and pepper. Cook the pancetta in a large skillet over med. heat until just crispy, 8-10 min. Add the garlic cloves with the pancetta and cook until lightly golden; remove them before serving. Skim off excess fat. Add the wine, and let the mixture bubble away for a minute. Meanwhile, boil a large pot of generously salted water; boil the pasta for 2 min. shy of the package instructions, and taste for doneness - the pasta should be al dente. Drain, then add the hot noodles and bacon directly to the bowl of eggs. Toss everything together quickly until the noodles are evenly coated (it's important to work fast so the eggs cook gently and become a rich sauce without curdling). Make sure the pancetta is evenly distributed. Serve immediately with extra cheese and green onions.
"We all need people in our lives who raise our standards, remind us of our essential purpose, and challenges us to become the best version of ourselves."
Have FUN today, and batten down the hatches tonight - Thar she blows!!!
Love,
MM
(serves 4)
3 large eggs
1 cup freshly* grated Parmesan, plus more for serving
Kosher salt and freshly* ground pepper
8 oz. pancetta or uncured* bacon, sliced crosswise into 1/2" pieces
2 cloves garlic, smashed and peeled
Splash of white wine
1 lb. spaghetti
Green onions* chopped, for garnish
In a large serving bowl, whisk together the eggs, cheese, and pepper. Cook the pancetta in a large skillet over med. heat until just crispy, 8-10 min. Add the garlic cloves with the pancetta and cook until lightly golden; remove them before serving. Skim off excess fat. Add the wine, and let the mixture bubble away for a minute. Meanwhile, boil a large pot of generously salted water; boil the pasta for 2 min. shy of the package instructions, and taste for doneness - the pasta should be al dente. Drain, then add the hot noodles and bacon directly to the bowl of eggs. Toss everything together quickly until the noodles are evenly coated (it's important to work fast so the eggs cook gently and become a rich sauce without curdling). Make sure the pancetta is evenly distributed. Serve immediately with extra cheese and green onions.
"We all need people in our lives who raise our standards, remind us of our essential purpose, and challenges us to become the best version of ourselves."
Have FUN today, and batten down the hatches tonight - Thar she blows!!!
Love,
MM
Tuesday, October 11, 2016
Asian Duck Wraps with Hoisin Dipping Sauce
I think this one sounds really good!! Here are the author's words of advice, "Duck breasts vary in size. Buy by weight, and you'll have the right amount. If they're quite large, increase the baking time slightly. Also, this requires marinating overnight."
(serves 6)
1/4 cup Ponzu Citrus Sauce* or soy sauce, divided
1/4 cup unseasoned rice vinegar, divided
2 T. minced fresh* ginger
1 T. minced garlic
2 t. toasted sesame oil
1 t. Chinese five spice
1&/4 lbs. boned duck breast halves (skin on)
1/2 cup hoisin sauce
1 t. Sugar in the Raw*
1/4 t. Chinese-style hot mustard
3 green onions, cut into 2" lengths and slivered lengthwise
1 T. veg. oil
6 moo shu pancakes (7" round), thawed
In a large bowl, mix 2 T. each soy sauce and rice vinegar, ginger, garlic, sesame oil, and Chinese five spice. Add duck breasts, turn to coat well, cover, and chill 2 hours Lift breasts from marinade (discard marinade), and lay, skin up, on a baking sheet, chill, uncovered in fridge overnight. In a small bowl, mix hoisin, sugar, mustard, and remaining 2 T. each soy sauce and rice vinegar. Fill another bowl with ice water and add green onions. Preheat oven to 425. Set a large ovenproof frying pan over med. -high heat. When hot, add veg. oil, then duck breasts, skin side down. Cook until skin is browned and crisp, about 5 min. Carefully tilt pan and spoon out excess duck fat. Turn breasts skin up, and transfer pan to oven. Bake until duck is still slightly pink in the center of the thickest part (cut one to test), about 8 min. Let stand for about 5 min. Drain green onions. Transfer duck breasts to a cutting board, and thinly slice. Carefully separate pancakes and lay each flat. Fold each round in half and add several slices of duck. Spoon a little sauce over duck, and top with slivers of green onion. Fold one side of pancake over duck, then roll up into a bundle. Serve with remaining dipping sauce.
"Anger almost always vanishes in the face of grace."
Have FUN in the SUN today!!!!
Love,
Machete Milletti
(serves 6)
1/4 cup Ponzu Citrus Sauce* or soy sauce, divided
1/4 cup unseasoned rice vinegar, divided
2 T. minced fresh* ginger
1 T. minced garlic
2 t. toasted sesame oil
1 t. Chinese five spice
1&/4 lbs. boned duck breast halves (skin on)
1/2 cup hoisin sauce
1 t. Sugar in the Raw*
1/4 t. Chinese-style hot mustard
3 green onions, cut into 2" lengths and slivered lengthwise
1 T. veg. oil
6 moo shu pancakes (7" round), thawed
In a large bowl, mix 2 T. each soy sauce and rice vinegar, ginger, garlic, sesame oil, and Chinese five spice. Add duck breasts, turn to coat well, cover, and chill 2 hours Lift breasts from marinade (discard marinade), and lay, skin up, on a baking sheet, chill, uncovered in fridge overnight. In a small bowl, mix hoisin, sugar, mustard, and remaining 2 T. each soy sauce and rice vinegar. Fill another bowl with ice water and add green onions. Preheat oven to 425. Set a large ovenproof frying pan over med. -high heat. When hot, add veg. oil, then duck breasts, skin side down. Cook until skin is browned and crisp, about 5 min. Carefully tilt pan and spoon out excess duck fat. Turn breasts skin up, and transfer pan to oven. Bake until duck is still slightly pink in the center of the thickest part (cut one to test), about 8 min. Let stand for about 5 min. Drain green onions. Transfer duck breasts to a cutting board, and thinly slice. Carefully separate pancakes and lay each flat. Fold each round in half and add several slices of duck. Spoon a little sauce over duck, and top with slivers of green onion. Fold one side of pancake over duck, then roll up into a bundle. Serve with remaining dipping sauce.
"Anger almost always vanishes in the face of grace."
Have FUN in the SUN today!!!!
Love,
Machete Milletti
Monday, October 10, 2016
Macaroni Chopped Salad
Sometimes ya just get a hankerin' for a good macaroni salad - very transportable to work or school IF you have leftovers. Editor's note: I made the "Southern Fried Cabbage with Bacon, Mushrooms, and Onions" (blog entry from Sat. Oct. 8th, 2016) last night for my peeps and me = YUMOLA and DELISH!!!
(serves 8)
1/2 cup ketchup
1/8 garlic clove, minced
1 T. prepared horseradish
1 t. freshly* squeezed lemon juice
1/2 cup mayonnaise
2 T. unfiltered* cider vinegar
2 T. Dijon mustard
1/2 t. kosher* salt
1/2 t. freshly* ground pepper
1 lb. dry pasta shells (or pasta of choice*), cooked to al dente*, drained, and rinsed
4 hard cooked eggs, peeled and chopped
2 stalks celery, chopped
1/4 cup chopped flat-leaf* parsley
1/4 cup chopped red onion
Whisk together ketchup, garlic, horseradish, lemon juice, mayo., mustard, and S&P in a large bowl. Toss with the remaining ingredients. Chill.
"Don't divide your life into things you can do by yourself, and things that require God's help. Instead rely on Jesus in every situation. This discipline will enable you to enjoy life more and to face each day confidently!"
Love,
MM
(serves 8)
1/2 cup ketchup
1/8 garlic clove, minced
1 T. prepared horseradish
1 t. freshly* squeezed lemon juice
1/2 cup mayonnaise
2 T. unfiltered* cider vinegar
2 T. Dijon mustard
1/2 t. kosher* salt
1/2 t. freshly* ground pepper
1 lb. dry pasta shells (or pasta of choice*), cooked to al dente*, drained, and rinsed
4 hard cooked eggs, peeled and chopped
2 stalks celery, chopped
1/4 cup chopped flat-leaf* parsley
1/4 cup chopped red onion
Whisk together ketchup, garlic, horseradish, lemon juice, mayo., mustard, and S&P in a large bowl. Toss with the remaining ingredients. Chill.
"Don't divide your life into things you can do by yourself, and things that require God's help. Instead rely on Jesus in every situation. This discipline will enable you to enjoy life more and to face each day confidently!"
Love,
MM
Sunday, October 9, 2016
Coconut Cauliflower Soup with Ginger and Turmeric
"Eating soup is a way to hit the body's reset button. In honor of Breast Cancer Awareness Month, brew this flavorful soup featuring two ingredients that are particularly good for breast health: cauliflower and turmeric."
(serves 6)
2&1/2-3 lbs. cauliflower, cut into 1&/2" florets
2 T. EVOO, plus 1 T., divided
1/2 t. ground turmeric, divided
1&1/4 T. kosher* salt, plus a pinch, divided
1/4 t. freshly* ground pepper
1 sweet* onion, chopped
2 garlic cloves, minced
2 organic* carrots, peeled and chopped
2 celery stalks, chopped
1*-2 t. Thai red chile paste
1&1/2 cups low-sodium veg. broth, divided
2 t. grated fresh ginger
1 (13.5 oz.) can coconut milk
1 lime, zested and juiced
1 T. finely chopped cilantro
Preheat oven to 425. Combine the cauliflower, 2 T. oil, 1/4 t. turmeric, 1/2 t. salt and pepper in a large bowl; toss to coat. Transfer to a parchment-lined rimmed baking sheet; spread in an even layer. Bake 20-25 min. or until golden and tender. Meanwhile, heat 1 T. oil in a large saucepan over med. heat. Add onion, a pinch of salt and 1/4 t. turmeric; sauté 3 min. Add garlic, carrots, celery, and 1/2 t. salt; sauté 10 min. Stir in red chile paste. Pour in 1/2 cup veg. broth, scraping pan to loosen any browned bits; cook until liquid is reduced by half. Pour 1 cup veg. broth into a blender, add ginger, and 1/3 of the sautéed veggies, and cauliflower; blend until smooth, adding more broth as needed. Transfer to pan over low heat; repeat process two more times. Stir in the coconut milk, 1/2 t. salt and zest and juice of lime. Serve garnished with cilantro.
Go forth today with praise from your lips and a song in your heart!!
Love,
Machete Milletti
(serves 6)
2&1/2-3 lbs. cauliflower, cut into 1&/2" florets
2 T. EVOO, plus 1 T., divided
1/2 t. ground turmeric, divided
1&1/4 T. kosher* salt, plus a pinch, divided
1/4 t. freshly* ground pepper
1 sweet* onion, chopped
2 garlic cloves, minced
2 organic* carrots, peeled and chopped
2 celery stalks, chopped
1*-2 t. Thai red chile paste
1&1/2 cups low-sodium veg. broth, divided
2 t. grated fresh ginger
1 (13.5 oz.) can coconut milk
1 lime, zested and juiced
1 T. finely chopped cilantro
Preheat oven to 425. Combine the cauliflower, 2 T. oil, 1/4 t. turmeric, 1/2 t. salt and pepper in a large bowl; toss to coat. Transfer to a parchment-lined rimmed baking sheet; spread in an even layer. Bake 20-25 min. or until golden and tender. Meanwhile, heat 1 T. oil in a large saucepan over med. heat. Add onion, a pinch of salt and 1/4 t. turmeric; sauté 3 min. Add garlic, carrots, celery, and 1/2 t. salt; sauté 10 min. Stir in red chile paste. Pour in 1/2 cup veg. broth, scraping pan to loosen any browned bits; cook until liquid is reduced by half. Pour 1 cup veg. broth into a blender, add ginger, and 1/3 of the sautéed veggies, and cauliflower; blend until smooth, adding more broth as needed. Transfer to pan over low heat; repeat process two more times. Stir in the coconut milk, 1/2 t. salt and zest and juice of lime. Serve garnished with cilantro.
Go forth today with praise from your lips and a song in your heart!!
Love,
Machete Milletti
Saturday, October 8, 2016
Southern Fried Cabbage with Bacon, Mushrooms, and Onions
"Fattening? Oh yeah. Worth it? Oh yeah!" I just happen to have some cabbage and a sweet onion, so plan on making this for dinner tonight.
(no serving size given)
1 lb. uncured* bacon
1 large head of cabbage, chopped
1 large sweet* onion, chopped
1 (8 oz.) package sliced fresh mushrooms
Kosher* salt and freshly ground pepper, to taste
Place bacon in a large skillet and cook over med.-high heat, turning occasionally, until evenly browned, about 10 min. Drain the bacon sliced on paper towels, crumble with cooled. Darin all but 3 T. of the bacon drippings from the skillet. Cook and stir cabbage, onion, and mushrooms in the remaining bacon drippings until tender and lightly browned, about 20 min. Fold bacon into cabbage mixture. Season with S&P.
"Thank Him in all circumstances."
Have FUN today!!!
Love,
MM
(no serving size given)
1 lb. uncured* bacon
1 large head of cabbage, chopped
1 large sweet* onion, chopped
1 (8 oz.) package sliced fresh mushrooms
Kosher* salt and freshly ground pepper, to taste
Place bacon in a large skillet and cook over med.-high heat, turning occasionally, until evenly browned, about 10 min. Drain the bacon sliced on paper towels, crumble with cooled. Darin all but 3 T. of the bacon drippings from the skillet. Cook and stir cabbage, onion, and mushrooms in the remaining bacon drippings until tender and lightly browned, about 20 min. Fold bacon into cabbage mixture. Season with S&P.
"Thank Him in all circumstances."
Have FUN today!!!
Love,
MM
Friday, October 7, 2016
Mexican Breakfast Chilaquiles
MMMMMM...Morning! This sizzling one-skillet scramble is like having nachos for brunch.
(serves 4)
6 large eggs
1/4 t. kosher* salt
1/2 T. veg.* oil
5 oz. lime* flavored tortilla chips
1 cup shredded Monterey Jack or pepper Jack cheese
1/4 cup pickled jalapeno sliced
1 avocado, thinly sliced
1 cup pico de gallo
2 T. cilantro, chopped
Sour cream and lime wedges, for serving
Beat eggs with the salt. In an oven-safe 12" nonstick skillet, heat oil on med. Add eggs and gently scramble 3-4 min. or until set. Transfer to a bowl and set aside; wipe skillet mostly clean. Preheat broiler. Spread half of the chips in the same skillet. Sprinkle with half of cheese. Top with remaining chips and cheese, then eggs and jalapeno. Broil until cheese has melted and chips begin to brown, 1-2 min. Remove from oven; top with avocado, pico de gallo, and cilantro. Serve with sour cream and lime wedges.
"And, then one day I decided hurry and stress were no longer going to be part of my life. Stress is self-created; I decided to stop manufacturing it. We can choose an internal calm and joy even amid the chaos."
Happy Friday, Friends. My thoughts go out to Haiti, Florida, and all those in Hurricane Matthew's path of destruction. Fare well, and be safe!!
Love,
Machete Millette
(serves 4)
6 large eggs
1/4 t. kosher* salt
1/2 T. veg.* oil
5 oz. lime* flavored tortilla chips
1 cup shredded Monterey Jack or pepper Jack cheese
1/4 cup pickled jalapeno sliced
1 avocado, thinly sliced
1 cup pico de gallo
2 T. cilantro, chopped
Sour cream and lime wedges, for serving
Beat eggs with the salt. In an oven-safe 12" nonstick skillet, heat oil on med. Add eggs and gently scramble 3-4 min. or until set. Transfer to a bowl and set aside; wipe skillet mostly clean. Preheat broiler. Spread half of the chips in the same skillet. Sprinkle with half of cheese. Top with remaining chips and cheese, then eggs and jalapeno. Broil until cheese has melted and chips begin to brown, 1-2 min. Remove from oven; top with avocado, pico de gallo, and cilantro. Serve with sour cream and lime wedges.
"And, then one day I decided hurry and stress were no longer going to be part of my life. Stress is self-created; I decided to stop manufacturing it. We can choose an internal calm and joy even amid the chaos."
Happy Friday, Friends. My thoughts go out to Haiti, Florida, and all those in Hurricane Matthew's path of destruction. Fare well, and be safe!!
Love,
Machete Millette
Thursday, October 6, 2016
Fish Packets with Caper Butter and Snap Peas
You can make this delish dinner in less time than you'd need to order takeout!!
(serves 4)
4 large sheets heavy duty foil
3 T. Kerrygold* butter, softened
3 T. capers, chopped
1/4 t. kosher salt
1 lb. sugar snap peas
12 thin slices lemon
4 fillets of halibut or cod (5 oz. each)
Basil sprigs, for garnish
Combine the butter, capers, and 1/4 t. salt. Lay out the sheets of foil. Divide the sugar snap peas in the middle of each. Top with 3 slices of lemon. Top lemon and peas with a fillet. Sprinkle each fillet with salt and a dot of caper butter. Fold and crimp foil edges to seal tightly Grill or bake* covered, on med. 12 min. Garnish with basil sprigs.
"Prayer helps us see things as God sees them."
Have FUN today, and welcome back, Donna!!
Love,
Machete Milletti
(serves 4)
4 large sheets heavy duty foil
3 T. Kerrygold* butter, softened
3 T. capers, chopped
1/4 t. kosher salt
1 lb. sugar snap peas
12 thin slices lemon
4 fillets of halibut or cod (5 oz. each)
Basil sprigs, for garnish
Combine the butter, capers, and 1/4 t. salt. Lay out the sheets of foil. Divide the sugar snap peas in the middle of each. Top with 3 slices of lemon. Top lemon and peas with a fillet. Sprinkle each fillet with salt and a dot of caper butter. Fold and crimp foil edges to seal tightly Grill or bake* covered, on med. 12 min. Garnish with basil sprigs.
"Prayer helps us see things as God sees them."
Have FUN today, and welcome back, Donna!!
Love,
Machete Milletti
Wednesday, October 5, 2016
Ashley's Vidalia Onion Cast-Iron Cornbread
Saw this one in the paper this morning. I LOVE corn bread, and hope you do, too!! Editor's note: remember that when you see an asterisk*, it denotes something I have changed, suggested, or added. If the recipe is proceeded by MM's, it is one that I have made up.
(serves 8)
1&1/2 cups all-purpose flour
2/3 cup granulated white sugar
1/2 cup yellow corn meal - get the coarsest* you can find - I use a polenta dry mix*
1 T. baking powder
1/2 t. kosher salt
1/2 cup heavy cream
1/2 cup buttermilk
3 whole eggs, beaten
1/3 cup veg. oil
3 T. melted Kerrygold* butter
1 large Vidalia onion, sliced thin and kept together as one piece in rounds
A few grinds of freshly ground pepper
4 slices bacon, diced
1 small can mild diced green chiles*
1 small can creamed corn*
3/4 cup shredded 4 Mexican cheeses*
A sprinkling of smoked paprika*
A pat of Kerrygold butter*
Heat oven to 375. Saute bacon over low heat in a 9 or 10" cast-iron skillet until crisp. Meanwhile slice the onion, making sure you keep them intact and in one piece. Remove bacon from pan but leave the bacon grease for the onions to cook in. Carefully place the onion rounds in the bottom of the pan to cover the surface. Let onions cook until the edges begin to brown. Be careful to keep onions in place - the bottom of the pan will have a "polka dot" pattern. Season onions with a dusting of pepper. Turn off the heat and set aside until ready to bake the cornbread. If the pan cools down, warm the pan on low before pouring in the cornbread batter. In a large bowl, whisk together flour, sugar, corn meal, baking powder, and salt. Set aside. In a separate bowl, mix together the cream, buttermilk, oil, eggs, and melted butter until combined - the mixture will emulsify. Set aside. Add wet to dry ingredients, and add green chiles, creamed corn, and cheese, if using, and mix until combined. Don't over mix. Batter should look slightly lumpy. Just before baking, add the cooked bacon back to the pan and place in the areas around the onions, not on top of the onions or it will interfere with the onion pattern. Pour cornbread batter directly into hot pan; sprinkle with smoked paprika on top. Place in the center rack of the oven, and bake for 30 min. or until a toothpick inserted in the middle comes out clean. When you remove from oven, immediately rub the pat of butter over top. Cool in the pan for 20 min.; run a blunt knife around the edges of the skillet to make sure it isn't sticking on the sides. Carefully turn the skillet upside down and flip out cornbread onto a large plate to expose onion rounds - you can invert the cornbread and place it upside down back into the skillet for serving. Serve at room temp. or warm.
"A smile has a fascinating effect on our brain chemistry. When we smile it releases brain chemicals called endorphins which have an actual physiological relaxing effect."
So SMILE, RELAX, and have FUN today!!!
Love,
MM
(serves 8)
1&1/2 cups all-purpose flour
2/3 cup granulated white sugar
1/2 cup yellow corn meal - get the coarsest* you can find - I use a polenta dry mix*
1 T. baking powder
1/2 t. kosher salt
1/2 cup heavy cream
1/2 cup buttermilk
3 whole eggs, beaten
1/3 cup veg. oil
3 T. melted Kerrygold* butter
1 large Vidalia onion, sliced thin and kept together as one piece in rounds
A few grinds of freshly ground pepper
4 slices bacon, diced
1 small can mild diced green chiles*
1 small can creamed corn*
3/4 cup shredded 4 Mexican cheeses*
A sprinkling of smoked paprika*
A pat of Kerrygold butter*
Heat oven to 375. Saute bacon over low heat in a 9 or 10" cast-iron skillet until crisp. Meanwhile slice the onion, making sure you keep them intact and in one piece. Remove bacon from pan but leave the bacon grease for the onions to cook in. Carefully place the onion rounds in the bottom of the pan to cover the surface. Let onions cook until the edges begin to brown. Be careful to keep onions in place - the bottom of the pan will have a "polka dot" pattern. Season onions with a dusting of pepper. Turn off the heat and set aside until ready to bake the cornbread. If the pan cools down, warm the pan on low before pouring in the cornbread batter. In a large bowl, whisk together flour, sugar, corn meal, baking powder, and salt. Set aside. In a separate bowl, mix together the cream, buttermilk, oil, eggs, and melted butter until combined - the mixture will emulsify. Set aside. Add wet to dry ingredients, and add green chiles, creamed corn, and cheese, if using, and mix until combined. Don't over mix. Batter should look slightly lumpy. Just before baking, add the cooked bacon back to the pan and place in the areas around the onions, not on top of the onions or it will interfere with the onion pattern. Pour cornbread batter directly into hot pan; sprinkle with smoked paprika on top. Place in the center rack of the oven, and bake for 30 min. or until a toothpick inserted in the middle comes out clean. When you remove from oven, immediately rub the pat of butter over top. Cool in the pan for 20 min.; run a blunt knife around the edges of the skillet to make sure it isn't sticking on the sides. Carefully turn the skillet upside down and flip out cornbread onto a large plate to expose onion rounds - you can invert the cornbread and place it upside down back into the skillet for serving. Serve at room temp. or warm.
"A smile has a fascinating effect on our brain chemistry. When we smile it releases brain chemicals called endorphins which have an actual physiological relaxing effect."
So SMILE, RELAX, and have FUN today!!!
Love,
MM
Tuesday, October 4, 2016
Seared Steak Tartare with Rosemary and Garlic
Saw this in "Bon Appetit". It is from Via Carota in NYC, and is "like a burger, but with no bun! In this case, garlic and fried rosemary are way better than ketchup and mustard could ever be".
(serves 1)
1 8 oz. boneless New York strip steak
Kosher salt, and freshly ground pepper
1 T. EVOO, plus more for drizzling
1 sprig fresh* rosemary
2 garlic cloves, unpeeled
Flaky sea salt (such as Malden*)
Coarsely chop steak into 1/4" pieces, including fat but removing any gristle. Transfer to a small bowl; season with S&P, and toss to combine. Form into a 3&1/2" diameter patty about 1" thick. Season top and bottom generously with S&P. Heat a dry med. skillet, preferably cast-iron, over med. heat. Cook patty undisturbed until a nicely seared crust forms, about 3 min. Turn over and add 1 T. oil, then the rosemary sprig and garlic cloves to skillet. Cook, turning garlic occasionally to keep it from burning, until second side of patty is nicely browned, about 3 min. (inside will be fairly pink). Transfer steak to a plate and top with rosemary and garlic; sprinkle with sea salt and drizzle with oil.
"God, our hearts will have no peace til they rest in You."
Have FUN today!!!
Love,
MM
(serves 1)
1 8 oz. boneless New York strip steak
Kosher salt, and freshly ground pepper
1 T. EVOO, plus more for drizzling
1 sprig fresh* rosemary
2 garlic cloves, unpeeled
Flaky sea salt (such as Malden*)
Coarsely chop steak into 1/4" pieces, including fat but removing any gristle. Transfer to a small bowl; season with S&P, and toss to combine. Form into a 3&1/2" diameter patty about 1" thick. Season top and bottom generously with S&P. Heat a dry med. skillet, preferably cast-iron, over med. heat. Cook patty undisturbed until a nicely seared crust forms, about 3 min. Turn over and add 1 T. oil, then the rosemary sprig and garlic cloves to skillet. Cook, turning garlic occasionally to keep it from burning, until second side of patty is nicely browned, about 3 min. (inside will be fairly pink). Transfer steak to a plate and top with rosemary and garlic; sprinkle with sea salt and drizzle with oil.
"God, our hearts will have no peace til they rest in You."
Have FUN today!!!
Love,
MM
Monday, October 3, 2016
Mexican Caesar Salad with Shrimp
I am definitely gonna try this one!!!
(serves 4)
1/3 cup salted pepitas (green pumpkin seeds)
3 T. veg. oil, plus more for frying
2 8" flour tortillas, cut into 1/4" strips
Kosher salt and freshly ground pepper
1/2 cup Mexican crema or sour cream
1/2 cup grated Cotija cheese (about 2 oz.), plus more for topping
1/2 cup fresh cilantro
Juice of 1 lime
1 clove garlic
2 romaine lettuce hearts, roughly chopped (about 10 cups)
1/2 cup pickled jalapenos with veggies, drained and chopped
20 cooked med. shrimp (about 12 oz.), tails on*
Toast the pepitas in a med. dry skillet over med.-high heat, stirring occasionally, 3 min. Transfer to a small bowl; set aside. Heat 1/2" of the veg. oil in the skillet over med.-high heat. Working in batches, add the tortillas strips and fry, turning as needed, until golden, about 2 min. Transfer to a paper towel-lined plate, season with S&P.
To make the dressing: Combine the crema, Cotija cheese, 1/4 cup cilantro, 3 T. veg. oil, lime juice, and garlic in a food processor; pulse until smooth, adding 1-2 T. water if needed to loosen. Season with S&P. Transfer the dressing to a large bowl; add the romaine, pickled jalapenos, pepitas, shrimp, the remaining 1/4 cup cilantro, and half of the tortillas strips. Season with S&P and toss to coat. Top each serving of salad with the remaining tortillas strips and more cheese.
"In Christ, there are no outsiders."
Have FUN today!!!!
Love,
Machete Milletti
(serves 4)
1/3 cup salted pepitas (green pumpkin seeds)
3 T. veg. oil, plus more for frying
2 8" flour tortillas, cut into 1/4" strips
Kosher salt and freshly ground pepper
1/2 cup Mexican crema or sour cream
1/2 cup grated Cotija cheese (about 2 oz.), plus more for topping
1/2 cup fresh cilantro
Juice of 1 lime
1 clove garlic
2 romaine lettuce hearts, roughly chopped (about 10 cups)
1/2 cup pickled jalapenos with veggies, drained and chopped
20 cooked med. shrimp (about 12 oz.), tails on*
Toast the pepitas in a med. dry skillet over med.-high heat, stirring occasionally, 3 min. Transfer to a small bowl; set aside. Heat 1/2" of the veg. oil in the skillet over med.-high heat. Working in batches, add the tortillas strips and fry, turning as needed, until golden, about 2 min. Transfer to a paper towel-lined plate, season with S&P.
To make the dressing: Combine the crema, Cotija cheese, 1/4 cup cilantro, 3 T. veg. oil, lime juice, and garlic in a food processor; pulse until smooth, adding 1-2 T. water if needed to loosen. Season with S&P. Transfer the dressing to a large bowl; add the romaine, pickled jalapenos, pepitas, shrimp, the remaining 1/4 cup cilantro, and half of the tortillas strips. Season with S&P and toss to coat. Top each serving of salad with the remaining tortillas strips and more cheese.
"In Christ, there are no outsiders."
Have FUN today!!!!
Love,
Machete Milletti
Sunday, October 2, 2016
Alton Brown's Scrambled Eggs
You might not go back to your old way after you have tried these silky, custardy eggs!!
(serves 1-2)
3 large eggs, room temp.
1 t. water
1 t. mayonnaise, room temp.
1/2 t. harissa (optional)
1/8 t. kosher salt
1 t. Kerrygold* butter
Shredded sharp cheddar* (optional)
Chopped fresh chives* (optional)
Heat a cast-iron skillet over med. heat for 5 min. Whisk together eggs, water, mayo. harissa, and salt. When skillet is hot, remove from heat and add butter. Using a basting brush to spread butter over entire bottom of pan. Add egg mixture to pan and count to 10. Stir with a rubber spatula; count to 5. Stir again to get any remaining liquid down into the pan; count to 5. Repeat as needed until eggs are set but still creamy. Top with cheese and chives, if using.
"Come to Me, all you who are weary, and I will give you rest."
GO HAWKS!!!!!
Love,
Machete Milletti
(serves 1-2)
3 large eggs, room temp.
1 t. water
1 t. mayonnaise, room temp.
1/2 t. harissa (optional)
1/8 t. kosher salt
1 t. Kerrygold* butter
Shredded sharp cheddar* (optional)
Chopped fresh chives* (optional)
Heat a cast-iron skillet over med. heat for 5 min. Whisk together eggs, water, mayo. harissa, and salt. When skillet is hot, remove from heat and add butter. Using a basting brush to spread butter over entire bottom of pan. Add egg mixture to pan and count to 10. Stir with a rubber spatula; count to 5. Stir again to get any remaining liquid down into the pan; count to 5. Repeat as needed until eggs are set but still creamy. Top with cheese and chives, if using.
"Come to Me, all you who are weary, and I will give you rest."
GO HAWKS!!!!!
Love,
Machete Milletti
Saturday, October 1, 2016
Broccoli, Peanut, and Dried Cherry Salad
I LOVE BROCCOLI SALADS, and what caught my eye on this one is the cherries!! SO good for you.
(serves 4)
3 T. plus 1/4 t. kosher salt, divided
6 cups small broccoli from 1 large head
1/2 cup sour cream
1 T. white wine vinegar
2 T. freshly squeezed orange juice (wish I could get some from Harvey's Groves in FL.!*)
1/4 t. freshly ground pepper
1/4-1/2* cup roughly chopped dried cherries
1/3 cup roughly chopped dry* roasted, salted peanuts
In a large pot, bring 4 qts. water and 3 T. salt to a boil. Add the broccoli, and cook until florets are just tender, about 3 min. Meanwhile, fill a large bowl with ice and cold water. When the broccoli is done, remove it from the boiling water with a slotted spoon, and put it in the ice bath to stop the cooking. Transfer to a towel-lined plate to drain. In a med. serving bowl, whisk together the sour cream, vinegar, and OJ. Season with pepper and remaining salt. Add the broccoli, cherries, and 1/4 cup peanuts. Toss to coat and combine. Garnish with remaining peanuts on top.
"You are never responsible for the actions of others; you are only responsible for you."
Way to GO, Huskies!!
Have FUN today!
Love,
MM
(serves 4)
3 T. plus 1/4 t. kosher salt, divided
6 cups small broccoli from 1 large head
1/2 cup sour cream
1 T. white wine vinegar
2 T. freshly squeezed orange juice (wish I could get some from Harvey's Groves in FL.!*)
1/4 t. freshly ground pepper
1/4-1/2* cup roughly chopped dried cherries
1/3 cup roughly chopped dry* roasted, salted peanuts
In a large pot, bring 4 qts. water and 3 T. salt to a boil. Add the broccoli, and cook until florets are just tender, about 3 min. Meanwhile, fill a large bowl with ice and cold water. When the broccoli is done, remove it from the boiling water with a slotted spoon, and put it in the ice bath to stop the cooking. Transfer to a towel-lined plate to drain. In a med. serving bowl, whisk together the sour cream, vinegar, and OJ. Season with pepper and remaining salt. Add the broccoli, cherries, and 1/4 cup peanuts. Toss to coat and combine. Garnish with remaining peanuts on top.
"You are never responsible for the actions of others; you are only responsible for you."
Way to GO, Huskies!!
Have FUN today!
Love,
MM
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