Ham Salad in Endive Cups

I saw Ree Drummond (The Pioneer Woman) demonstrate this on her show last week, and I made it yesterday. Will serve it later in the endive cups, but I chose last night to make it into a melt on a toasted sourdough English muffin half toped with smoky provolone, and it was YUMOLA!!!!
(makes 20 endive cups)

1/2 cup mayonnaise
1 t. Dijon mustard
2 dashes hot sauce (I used Tabasco*)
1 T. chopped fresh dill, plus fronds for garnish
1/4 t. freshly ground white* pepper
8 oz. deli ham, finely chopped (I used black forest ham*)
1 hard-boiled egg, peeled and finely chopped
1 stalk celery, finely chopped
1 T. dill pickle relish
20 endive leaves, for serving
2 slices sharp cheddar, cut into small triangles
Sliced green olives with pimentos, for serving

Combine the mayo., mustard, hot sauce, dill, and pepper in a small bowl, and mix until well blended. In a med. bowl, mix together the ham, egg, celery, and relish. Pour the dressing over and mix to combine. Chill*. To serve: place a spoonful of the ham salad on the wide end of an endive leaf. Garnish with a triangle of cheese, a dill frond, and a few sliced green olives.

"Our worth is measured by what God paid to rescue us."

Have FUN today!!!

Love,

Machete Milletti

French Chicken in a Pot

My friend, Michael (Safeway) told me about this - he did it with a turkey breast, and it sounded SO good that I tried it with a rotisserie chicken. I will do it next time with a whole uncooked chicken. It was absolutely DELISH!!
(serves 2-4)

1 fresh free-range* chicken, thoroughly rinsed and patted dry
6 shallots, minced
2-3 garlic cloves, minced
1/4 cup dry white wine
2-3 cups low-sodium chicken broth
1/2 cup Kerrygold butter
1 t. Herbs de Provence
Juice of 1/2 of a lemon
1 t. salt
Freshly ground white pepper
1 sprig of fresh rosemary (I love to harvest that from my farm!!)

Put shallots and garlic in the bottom of a crock pot. Place chicken on top. Add the rest of the ingredients, cover, and cook on low 8-10 hours. Editor's note: Michael said the next day he heated the remaining juice/liquid, added a bit of flour to thicken to a sauce, added quartered crimini mushrooms, peas, carrots, tiny diced red pots., and bits of turkey, and put into ramekins. Topped with puff pastry, and made turkey pot pies!!!!

"It all begins with gratitude, which is both an attitude and a choice. We pay attention to what we value, so we begin by expressing our gratitude for those gifts of God that nourish our souls. We ask Him to open our eyes to see the storehouse of wisdom, knowledge, and peach He has given us in his Word."

Have FUN today, and Happy Birthday, Sara!!

Love,

MM

Mediterranean Mac and Cheese

This classic comfort fav. goes Mediterranean thanks to fontina cheese and prosciutto!
(serves 4)

12 oz. elbow macaroni
3 T. Kerrygold* butter
1/4 cup finely chopped sweet* onion
3 T. all-purpose flour
2 cups whole* milk, warmed
1 T. prepared (yellow) mustard (or whole grain mustard*)
1/2 t. white pepper
6 oz. Wisconsin fontina cheese, shredded (1&1/2 cups)
6 oz. Wisconsin provolone cheese, shredded (1&1/2 cups)
2 oz. prosciutto, diced
1 T./ chopped fresh flat-leaf* parsley

Preheat oven to 375. Butter a 9" square baking dish. Cook macaroni to al dente according to package directions. Drain; rinse and set aside. In a large pot, melt butter over med.-low heat. Add onion; cook, stirring occasionally, until tender, about 5 min. Whisk in flour; cook 1 min. Whisk in milk; bring to simmer and cook, stirring constantly, until sauce thickens. Reduce to low heat; stir in mustard and pepper. Combine fontina and provolone cheese; stir 2&1/2 cups into sauce. Add macaroni and prosciutto; mix well. Transfer to baking dish. Sprinkle with remaining cheese. Bake 30 min or until top is golden brown. Stir in parsley just before serving.

"Everyone we meet bears the image of God."

Have FUN today!!!!

Love,

MM

Slow Cooker Split Pea Soup with Smoked Ham

"Something magical happens when dried split peas break down into a thick, naturally creamy, and delicious soup". I made this to take to our Soup Dinner before the Thanksgiving Service at Rose Hill Church Wednesday, and not only was it the first soup to be gone, one lady requested that I tilt the crock pot and give her my ladle so she could scrape out every bite!! Even the cutie patutie little twin boys gobbled it up.
(serves 6-8)

1 lb. dried green split peas, rinsed
2 med. organic* carrots, peeled and med. diced
2 med. celery stalks, med. dice
1/2 sweet* onion, med. dice
2 med. garlic cloves, minced
2 fresh Italian flat-leaf parsley sprigs
1 bay leaf
3 lemon thyme sprigs*
1 meaty smoked ham bone or 2 ham hocks (about 1 lb.)
4 cups (1 qt.) low-sodium chicken or veg. broth (I used chicken from Trader Joe's*)
2 cups water
Kosher salt (I didn't put any salt in as the ham is way salty nor pepper*)
Freshly ground pepper
Unfiltered apple cider vinegar* (adding a splash of this really brightens up the soup*)
Garlic and Butter Croutons*, garnish

Arrange the split peas in the bottom of the slow cooker in an even layer. Arrange the carrots, celery, onion, garlic, parsley, and bay leaf over the peas in one even layer. Place the ham bone or hocks on top of the veggies. Pour in the chicken broth and water. Throw in the thyme sprigs. Cover and cook on high for 5-6 our or for 8-10 on low.

"The tongue has the power of life and death".

Love,

Machete Milletti

Turkey Quesadillas with Cranbery Salsa

I promise - this is the last turkey leftover recipe I will share!! In fact, I am planning to have the last of my T-day leftovers for breakfast, followed by a slice of pumpkin pie (the pretzel topping I put on mine for DELISH, obtw). So, anyhoo, this one looked and sounded great.
(serves 4)

3/4 cup fresh or frozen cranberries
2 T. Sugar in the Raw*
1/4 cup water
1 small unripe* pear, chopped
1/4 cup chopped red onion
3 T. chopped celery
1 small* jalapeno, seeded and chopped (wear gloves*)
2 t. grated lemon peel
1 T. freshly squeezed* lemon juice
1/2 t. ground cumin
4 flour tortillas (6")
2 cups cubed cooked turkey breast
1 cup shredded Mexican* cheese

Bring berries, sugar, and water to a boil. Reduce heat to med.; cook until berries pop, 10 min., stirring occasionally. Remove from heat, ; cool slightly. Stir in next seven ingredients. Preheat griddle over med. heat. Top half of each tortilla with 1/2 cup turkey; sprinkle with 1/4 cup cheese. Fold other half over filling. Cook until golden and cheese melts, 1-2 min. per side. Serve with salsa.

"You are the books you read, the movies you watch, the music you listen to, the people you spend time with, the conversations you engage in. Choose wisely what you feed your mind."

And, have FUN today!!!

Love,

Machete Milletti

Turkey Spring Rolls with Cranberry/Soy Dipping Sauce

Hope you all had a fab. Thanksgiving! I KNOW I did!!! I saw Ree (The Pioneer Woman) make these on her show the other day, and judging by the way she rolled her eyes when she tasted one, they are DELISH!!
(makes 8)

Turkey Spring rolls:
2 cups shredded leftover Thanksgiving turkey
3 T soy sauce (I will use Ponzu Citrus Sauce*)
1 t. toasted* sesame oil
1 t rice vinegar
1/4*-1/2 t. hot chile oil
1 package cellophane noodles
8 8&1/2" rice paper wrappers
3 leaves green-leaf lettuce. torn into pieces
1/2 cup alfalfa sprouts (these are hard to find here, so sub. bean sprouts*)
1 organic* carrot, cut into julienne
1 Persian* cucumber, cut into julienne
3 T. finely chopped fresh cilantro

Dipping Sauce:
1 cup leftover cranberry sauce
2 T. soy sauce (or Ponzu*)
Hot chile oil

Place the turkey in a bowl and drizzle in the soy sauce, sesame oil, rice vinegar, and the hot chile oil. Stir to combine and give it a taste. If you'd like a stronger flavor, add a little more of the ingredients.
Next, place the cellophane noodles in a large bowl. Cover them with boiling water and let them sit according to the package directions. When they are tender but still have a nice bite, drain and set the noodles aside. Soften rice paper wrappers by placing them one by one into a bowl of warm water and taking them out when they're soft but still hold together. To assemble each spring roll, lay a wrapper on a plate. Lay a small line of noodles in the center. Add a small amount of lettuce, turkey, alfalfa sprouts, a few carrot and cucumber strips, and top with a sprinkling of cilantro. Fold in the sides of the wrappers and roll it into a tight roll. Repeat to make the rest of the rolls.
For the dipping sauce: Combine the cranberry sauce, soy sauce, and a few dashes of chile oil. Dip the rolls in the sauce and dig in!! Best if eaten within 1 hour of preparing.

"True contentment does not depend on anything in this world."

Have FUN today!!

Love,

MM

MM's 2016 Thanksgiving Feast Menu

Dear Readers, I am VERY thankful for all of you who take time to read my blog, and hopefully try some of the recipes. It brings me a lot of JOY to do this, and share my passion for all things food with you!! So, here is what I am making today (with the help of Myra) as I host 9 of my friends plus Colton who is about to turn 1 and is walking!!!

Crudites and Relish Plate:
     Pickled Okra
     Spiced Red Apple Rings (for A.D.)
     Black and Green Olives
     Baby Carrots
     Grilled Artichoke Hearts
     Jicama sticks
     Celery Bites Stuffed with Cranberry Cream Cheese
     Pepperoncini Peppers
     Marinaged Mushrooms
     Sugar Snap Peas
     Pomegranate Ariels
     Gregg's Ranch Dressing (to which I add a bunch of dill)
Melba Toast Rounds Spread with Smoke Salmon Cream Cheese
Roast Turkey with Herbed Kerrygold Butter (the herbs were harvested from my farm)
Dressing with Sweet Onions, Celery, and Pepitas
Green Bean Casserole with Sliced Mushrooms, and Sliced Water Chestnuts - topped with White
     Cheddar Fried Onions
Sweet Potatoes with Brown Sugar, Butter, and Mini Marshmallows
Mashed Potatoes
Turkey Gravy
Super Sweet White Corn (Trader Joe's)
Jellied Cranberry Sauce (cuz that's the kind I like!)
Pretzel Pumpkin Pie with Extra Creamy Whipped Cream

Football WILL be playing in the background, and cell phones WILL be turned off as we share this bounty and delight in the antics of Colton!!.

"Praise God from whom all BLESSINGS flow."

Bon Appetit and lots of LOVE,

MM

Pumpkin Slab Pie

If you have a big crew coming for tomorrow's feast, maybe this slab pie (that feeds almost twice as many as a standard 9"), made with the ultimate pie dough, is just the ticket! And it has plenty of corners and middles to satisfy every crust preference.
(serves 12)

Ultimate Pie Dough:
2 cups all-purpose flour
1/2 t. kosher* salt
13 T. Kerrygold* butter, cut up and very cold
6-8 T. ice water

Pumpkin Slab Pie:
2 cans (15 oz. each) pure pumpkin
1 t. grated peeled fresh ginger
1&1/4 cup heavy cream
1&1/4 cup whole milk
4 large eggs
1 cup dark brown sugar
1/2 cup Sugar in the Raw*
2 t. pumpkin pie spice
1 t. kosher* salt
Whipped cream

Make the pie dough: In a food processor, pulse flour and salt until combined. Add half of butter; pulse until find crumbs form. Add remaining butter; pulse until coarse crumbs form. Sprinkle 6 T. ice water over mixture; pulse just until incorporated. Pulse in an additional ice water 1 T. at a time until dough just holds together when squeezed. Transfer dough to a lightly floured surface; knead gently until dough comes together. Divide into 2 equal pieces; pat each into a flat rectangle. Wrap tightly in plastic; refrigerate at least 30 min. or up to 1 day.

Make the slap pie: Preheat oven to 400. Place 1 rectangle of the pie dough on a lightly floured surface. Lightly flour dough and roll into a 12x10" rectangle, flouring and scraping as needed to prevent sticking. Gently wrap dough around rolling pin and transfer to half of a 15x10&1/2" rimmed baking sheet, placing the 10: side of dough along the longest side of pan and allowing dough to hag over 3 sides. Roll remaining piece of dough; place on other half of baking sheet, overlapping slightly with first piece. Press seam together to seal. Trim any excess dough, leaving 1/2" overhang if possible. Crimp and press edges of crust to create an even rim, using any trimmed dough to seal cracks or gaps. Cover with a large sheet of parchment paper and pie weights or dried beans. Bake 14 min. Remove paper and weights. Bake another 8-10 min or until golden. Meanwhile, in a 4 qt. saucepan, cook pumpkin and ginger on med.-high 10 min.; stirring often; remove from heat. Let cool slightly. In a med. bowl, whisk cream, milk, eggs, brown sugar, granulated sugar, pumpkin pie spice and 1 t. salt. Add to pumpkin mixture, whisking til smooth; pour into prebaked pie crust. Bake 15-30 min. or until set. Cool completely before cutting. Cut into 12-16 pieces. Serve with whipped cream. Pie can be baked, cooked and refrigerated, uncovered up to 1 day ahead.

"I believed and I began."

Have FUN today as you are rushing around and doing T-day prep!!!

Love,

Machete Milletti

Pumpkin-Sage Scones

Here is a suggestion for your Thanksgiving breakfast, brunch, or even with the big feast!
(makes 24)

3/4 cup 2%* milk
2 t. chopped, fresh sage (I still have some varigated sage on my farm that I will use in my herb
     butter for my turkey - along with lemon thyme, and marjoram*)
2 t. unfiltered* apple cider vinegar (I like Bragg's* or the Trader Joe's brand*)
3/4 cup pumpkin puree or canned pumpkin
Coconut* oil cooking spray
2&1/2 cups all-purpose flour, plus more for dusting work surface
1 T. baking powder
1 t. coarsely ground black pepper
1/2 t. baking soda
1/2 t. kosher* salt
8 T. cold unsalted Kerrygold* butter, cut into small pieces
3/4 cup (3 oz.) grated extra-sharp cheddar cheese or your choice*

Warm milk to just simmering in a small saucepan. Remove from heat, and stir in sage. Let steep 15 min. Stir in vinegar, and let stand 5 min. Whisk in pumpkin, and chill until cold. Preheat oven to 425. Coat 2 baking sheets with cooking spray, or line with parchment paper. Whisk together flour, baking powder, pepper, baking soda, and salt in a large bowl.  Rub butter pieces into the flour mixture with hands until mixture resembles coarse sand. Stir in cold pumpkin mixture, and then fold in cheese. Transfer dough to a well-floured work surface, flour top well, and pat into a 6x6" square. Slice square into 4 1&1/2" wide strips; cut each strip into 6 triangles. Transfer triangles to prepared baking sheets. Bake scones 15-17 min. or until golden brown on top.

"Attract what you expect, reflect what you desire, become what you respect, mirror what you admire."

And, have FUN today!!!!!

Love,

Machete Milletti

Mock Turtle Soup

"Turtle soup was once a favorite of the upper echelon. However, once laws were put in place to protect turtles from being killed for their meat, other meats were substituted and the "mock" was added to the name. Though its popularity has waned, this soup is still served in certain regions, and now YOU can make it at home! This is one unique, tasty soup." And, perfect for a rainy day!!
(makes 4-6 servings)

4 Roma tomatoes
Water
4 eggs
1 lb. boneless, skinless chicken thighs
1 t. kosher* salt
4 T. Kerrygold* butter, divided
1 sweet* onion, diced
3 celery stalks, ends removed, finely chopped
1*-2 Serrano peppers, stems removed, minced
1 lb. beef loin, trimmed, cubed
2 cups low-sodium chicken broth
1 cup cooking sherry (I would use very dry sherry* as cooking sherry has lots of salt)
2 T. flour
3 garlic cloves, peeled, smashed
1/2 cup chopped fresh Italian flat-leaf* parsley
6 fresh Italian flat-leaf* parsley sprigs, for garnish

Puree the tomatoes: Cut an "X" into the non-stem end of each tomato. In a med. saucepan, add tomatoes and 1/2 cup water. Bring to a boil over high heat. Boil for 1 min. Move tomatoes to a colander and rinse with cold water for 20-30 sec. to blanch. This will loosen the tomato skins. Remove skins and discard. Put skinned tomatoes into a blender and puree. Set aside.
Boil eggs: Gently place eggs in a small saucepan and add just enough water to cover them. Cook over high heat until water begins to boil. Allow to boil for 8 min. Remove from heat. Let the eggs sit in the hot water for an additional 2 min. Then drain the hot water and replace with cold water. Let eggs sit for 1 min. Remove eggs from water. Set aside.
Boil chicken: Add chicken thighs to a med. saucepan. Add just enough water to cover chicken. Add 1 t. salt. Bring to a boil over med.-high heat. Reduce heat. Cook chicken at a gentle boil for about 15 min. Test a thigh at about 12 min. by removing it from the water and cutting it in the middle. Look for pink in the middle. If you see pink, continue cooking for a few min. If no pink, chicken is done. Remove the thighs from the water and place them on a cutting board. Allow to cool for a few min. Then chop into 1/2" pieces. Set aside.
Brown beef and veggies: In a Dutch oven, melt 2 T. butter over med.-high heat. Add onion, celery, Serrano peppers, and beef. Stir every 20-30 sec., until beef is browned and onions is translucent. Maintain the med.-high heat. Add chicken broth and sherry. Stir until fully combined.
Make roux: In a small saucepan, melt the remaining 2 T. butter over med. heat. Stir in flour with a fork to combine until a paste forms. Scrape the paste into the liquids in the Dutch oven. Stir continuously with a spatula or wooden spoon until the roux dissolves completely into the liquids. Continue stirring every  10-15 sec. When liquids start to thicken, move on to the next step.
Make soup: Add chicken, tomato, garlic, and chopped parsley. Simmer over low heat for 20 min. Chop 2 eggs and add to soup. Simmer for 5 min. Remove from heat.
Serve soup: Remove garlic and discard. ladle soup into bowls. Cut remaining 2 eggs into quarters, lengthwise. Garnish each bowl of soup with 1 egg quarter and a sprig of parsley.

"The human spirit fills with hope at the sound of an encouraging word."

Have FUN today, and way to go Hawks!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Love,

MM

Lamb Chops with Olives, Rosemary, and Garlic

"Once you make these, it'll be easy to see why Sookie (Gilmore Girls) chose this dish. Not only do the ingredients combine to make a savory sauce that perfectly complements the tender meat, its aromas make the whole house smell like an Italian grandmother is running your kitchen. Try it - you'll see how Jackson was lulled into forgiveness."
(serves 2)

2 lamb loin chops, 1/2 lb. each
1 t. kosher salt
1 t. freshly* ground pepper
1/2 cup EVOO, divided
1/2 red onion, thinly sliced
4 garlic cloves, minced
1/2 cup dry white wine (chardonnay or similar)
1 T. tomato paste
1/2 cup water
8 large green olives, pitted, halved
4 fresh rosemary sprigs
Lemon crowns*, for serving

Prepare oven and lamb chops: Preheat oven to 375. Rub lamb chops with S&P (1/4 each on both sides). Set aside.
Cook onions and garlic: Heat 1/4 cup olive oil in a deep frying pan. Add onion and garlic, and cook until onions are translucent. Remove from heat. Use onion-garlic mixture to coat the bottom of a small, shallow baking dish. Return frying pan to the stove.
Sear lamb chops: Over med.-high heat, add 1/4 cup olive oil. Add lamb chops and sear for 2 min. on each side. Remove the chops from heat, and place them on top of the onion-garlic mixture in the baking dish. Return frying pan to stove.
Make sauce: Over med.-high heat, add wine to the pan. Heat the wine and scrape up any cooked bits from the bottom of the pan. Add the tomato paste and stir until dissolved. Stir in water. Heat the sauce for 3 min, stirring occasionally. Remove from heat. Pour sauce over lamb chops.
Bake lamb chops: Add olives and rosemary to baking dish. Cover. Cook for 10 min. Turn chops. Cook for an additional 10 min.
Server: To serve, spoon sauce over meat and top with the olives. Add a piece of the roasted rosemary for garnish. Place a lemon crown on each plate.

"May we find grace to walk in the Master's steps."

Love, and GO HAWKS!!!!!

Machete Milletti

Cajun Eggs Benedict

Here is another one from Eat Like a Gilmore that will get your eyes open!!!
(makes 2 servings)

Muffins,  Eggs, and Meat:
2 sourdough* English muffins
2 Andouille sausages
Water
2 T. white distilled vinegar
4 eggs

Cajun Sauce:
Water
2 egg yolks
4 t. freshly squeezed lemon juice
1/2 t. kosher salt
1/4 t. freshly* ground black pepper
1/2 t. dried thyme
1/8*-1/4 t. cayenne pepper
1 t. chili powder
1 t. smoked* paprika
1 stick Kerrygold* butter, melted

Orange* and lemon* wedges, for garnish

Prep English muffins and sausages: In a toaster, toast English muffins to a golden brown. Place them on 2 plates, 1 muffin per plate, nook and crannies-side up. Split sausages down the middle lengthwise, cut them in half across the middle, and place in a small frying pan, over med.-high heat. Cook for 3-4 min., until the edges become browned. Flip and cook for an additional 3 min. Remove from pan and position 2 pieces of sausage on each muffin half. Set aside and keep warm*.
Poach eggs: Fill a med. saucepan half -full with water. Over med.-high heat, bring water to a boil. Add vinegar and stir. Crack 1 egg into a coffee cup. Position the cup so it is just above the water, but not touching the water. Slowly and gently turn the egg out of the cup and into the water. Cook for 3 min. Using a slotted spoon, remove the egg from the water and place it atop the sausage on one of the muffin halves. Repeat for the remaining 3 eggs. Keep warm*.
Make the sauce: Fill a small saucepan with 2 " of water. Place a large bowl on top of the saucepan, making sure the bottom of the bowl doesn't tough the water. Add the yolks, lemon juice, and spices to the bowl. Whisk until all ingredients are full combined. Move the bowl to a countertop. Using a hand mixer, begin slowly drizzling the butter into the sauce. The butter will emulsify the sauce.
Serve: Pour the sauce over the tops of the egg-sausage-muffin stacks and garnish the plate with orange  and lemon wedges*.

BE PRESENT!!!! And, have FUN today.

Go Washington football teams.

Love,

Machete Milletti

Puffs - Two Ways, Salmon and Roquefort!!

These two YUMOLA apps. come from my new cookbook I just got from the series, "The Gilmore Girls" entitled Eat Like a Gilmore. Remember, everything taste better in a puff!!

Salmon Puffs:
(makes 30)

1/2-2/3 cup fresh wild-caught* salmon
3/4 t. fresh dill
1/4 cup lemon juice, freshly squeezed
1/8*-1/4 t. cayenne pepper
1 t. grainy deli-style mustard
4 t. Port Salut cheese, rind removed
Flour, for dusting
2 puff pastry sheets
Chives for garnish, cut into 90 1" pieces

Preheat oven to 400. Move rack to center position.
Mix the salmon filling: In a food processor, add salmon, dill, lemon juice, and cayenne pepper. Process until a coarse paste forms. Add mustard and cheese. Process until the mixture is smooth. Set aside.
Cut dough: Lay out a sheet of puff pastry on a lightly flour work surface. Use a shot glass or any round cutter that it 2" in diameter to cut 15 circles from the sheet. Repeat with second sheet.
Assemble: Using a mini muffin pan or tart pan, press a round of dough into each cup. Use a small fork to poke 10-15 holes into the bottom/flat part of the dough. Put the salmon mixture into a pastry bag with a wide-gauge tip, or a zip-lock bag with the corner trimmed off. Squeeze about 1 t. of the mixture into the center of each cup.
Bake, Garnish, and Serve: Bake puffs for 12 min. Remove from oven. Salmon may have popped up during baking. If so, press it back down into pastry Remove puffs to plate or serving platter. Use a skewer or two toothpicks to make a hole, 1/4" deep, in the center of each puff. Place 3 pieces of chive into the hole, so that they are sticking straight up. Serve.

Roquefort Puffs:
(makes 48)

1&1/2 cup Mascarpone
6 T. heavy cream
Flour, for dusting
2 puff pastry sheets, room temp.

Place oven rack in center position. Preheat oven to 425. Cover a cookie sheet with parchment paper. Set aside.
Make Filling: In a med. bowl, mix mascarpone and heavy cream. Crumble Roquefort into the mix. Stir until fully combined.
Cut Pastry: Lightly flour a work surface. Lay out one sheet of puff pastry. Using a pastry cutter, pizza cutter, or knife, cut the sheet into 12 equal pieces (squares, if possible). Cut each piece diagonally into two triangles. This will result in 24 triangles. Repeat steps with second puff pastry sheet.
Bake pastry: Place as many pastry triangles as possible on cookie sheet. Bake for 12 min. Triangles should be puffed up. Remove from oven.
Pipe Filling: Fill a pastry bag or a zip lock bag with cheese mixture. Cut tip off pastry bag or corner off bag. Gently insert the top of the bag into the cut side of each puff and pipe approximately 1/2 t. of mixture into each.
Bake Puffs: Return filled puffs to baking tray. Place in oven and bake for 2 min. Remove. Cool for 2 min. Serve.

"Life is like baking a pie. Everything you put into it determines what it will be."

Happy Friday!!!!!

Love,

MM

Mushroom Bolognese over Spaghetti Squash

Go low-carb with hearty spaghetti squash in place of pasta. Cook an extra squash and store the flesh in zip lock bags for a quick side. The aroma alone of this dish will drive your peeps crazy!!!
(serves 4)

1/2 cup hot water
1/2 oz. dried porcini mushrooms
1 (3 lb.) spaghetti squash, halved lengthwise and seeded
2 T. EVOO
2 cups chopped sweet onion
1 cup diced celery
1 cup diced organic* carrot
1 t. dried oregano
1/8*-1/4 t. crushed red pepper flakes
5 garlic cloves, minced
1 (8 oz.) pkg. cremini mushrooms, finely chopped
1 (8 oz.) pkg. white button mushrooms, finely chopped
2 T. unsalted tomato paste
1 T. reduced-sodium soy sauce (I would use Ponzu Citrus Sauce*)
1/2 t. freshly ground black pepper
1/4 t. kosher salt
1 can (15 oz.) unsalted diced fire-roasted* tomatoes, undrained
2 oz. Parmesan cheese, shaved*

Combine the hot water and porcini mushrooms in a bowl; let stand for 20 min. Drain mushrooms in a colander over a bowl; reserve soaking liquid. Finely chop the mushrooms. Place 1 squash half, cut side down, in an 8" square glass baking dish. Add water to a depth of 1". Cover and microwave on High 8 min. or until tender when pierced with a fork. Remove squash half; cool. Repeat procedure with remaining squash half. Heat oil in a large Dutch oven over med.-high. Add onion and next 7 ingredients through button mushrooms; cook 12 min., stirring occasionally. Stir in tomato paste; cook 2 min. Stir in reserved porcini mushrooms, reserved soaking liquid, soy sauce, and next 4 ingredients through tomatoes; reduce heat and simmer 10 min. Scrape inside of squash  halves with a fork to remove spaghetti-like strands. Divide squash among 4 plates; top evenly with mushroom mixture and shave big pieces of Parm. over top. I would serve a crisp wedge salad with this*.

"Take your time
  Take chances
  Believe in your power
  Believe in possibilities
  Do something creative every day
  Do what makes your heart sing
  Inspire others
  Inspire yourself"

And, make sure you have some FUN today!!!!!!

Love,

Machete Milletti

French Coconut Pie

I saw Trisha Yearwood make this yesterday on her cooking show. EASY and looked DELISH!!
(serves 8-10)

3 large eggs
2 cups store-bought frozen grated coconut, thawed
1&1/2 cups Sugar in the Raw* (turbinado)
1/2 cup buttermilk, well shaken
1/2 cup unsalted Kerrygold* butter, melted
1 T. all-purpose flour
1 t. vanilla extract
1 deep-dish unbaked 9" pie shell, homemade or purchased

Preheat the oven to 350. In the bowl of an electric mixer and using the whisk attachment, beat the eggs, coconut, sugar, buttermilk, butter, flour, and vanilla until well combined. Your mixture may look curdled, but keep beating on high until it comes together (it will still be chunky from the coconut). Pour the filling into the pie shell. Bake until lightly browned, the center of the pie doesn't jiggle when shaken lightly, and a toothpick inserted into the center come out moist but not covered with custard, 45-50 min. The coconut will rise to form a top crust during baking. Set the pie on a wire rack and cool completely before serving.   

"Every moment is a fresh beginning". ~ T.S. Elliot

Have FUN today!!!!

Love,

Machete Milletti

Cheesy Chicken Cutlets with Ham and Jam

This play on chicken cordon bleu is easier to prepare and very kid friendly, let alone lip smakin' GOOD!!!!
(serves 4)

4 4 oz. chicken breast cutlets
3/4 t. freshly* ground black pepper
1/4 t. kosher salt
2 t. canola oil
1/4  cup blackberry jam (or jam of choice*)
2 oz. thinly sliced reduced-sodium deli ham
1/4 cup chopped scallions
2 oz. Havarti cheese, thinly sliced

Preheat broiler to high with oven rack 6" from heat. Sprinkle chicken with S&P. Heat oil in a large ovenproof skillet over med.-high. Add chicken, and cook until done, 3-4 min. per side. Top evenly with jam, ham, scallions, and cheese. Transfer skillet to oven; broil until cheese browns, 2-3 min. Serve with steamed haricot verts*.

Stay Positive, and Have FUN today!!!!!

Love,

Machete Milletti

Warm Bacon Cheese Dip

"This creamy, cheesy warm bacon dip is loaded with flavor and perfect as an appetizer for any occasion".
(serves 6-8)

1 8 oz. package cream cheese with chives*, softened
1 cup plain Greek yogurt of sour cream
1&1/2 cups shredded sharp* cheddar cheese, divided
1/2 cup green onion, chopped
6 slices smoked uncured* bacon, cooked til crisp and crumbled
1 T. fresh flat-leaf* parsley

Preheat oven to 400. Combine cream cheese, Green yogurt, 1 cup of cheddar, green onion, and bacon in a mixing bowl. Transfer to the bottom of an even safe casserole or cast iron skillet and top with remaining cheddar. Bake for 25-30 min. until cheese is melted and bubbly. Sprinkle parsley and additional crumbled bacon on top if desired. Serve warm with chips or crackers.

"You have the power to do incredible things."

Have FUN today!!!!

Love,

MM

Creamy Lobster Mashed Potatoes

Here they have taken your everyday mashed potatoes and made them ultra-indulgent with lobster, cream cheese, and cheddar!
(serves 8)

6 Yukon Gold potatoes, peeled and quartered
3 T. unsalted Kerrygold* butter
2 cloves garlic, minced
1/2 cup whole milk
2 T. full-fat cream cheese, softened*
1/2 t. each kosher* salt and freshly* ground pepper
1 cup cooked lobster chunks (1/2" chunks, tail and claw meat preferably)
1/2 cup grated sharp cheddar cheese
2 T. chopped fresh chives

To a large pot, add potatoes and cover with cold water by 1". Bring to a boil, reduce heat to med. and simmer until potatoes are very tender, 20-25 min. Meanwhile, in a small saucepan, melt butter on med. Add garlic and cook, stirring constantly, until fragrant, about 45 sec. Remove from heat and set aside to cool. Drain potatoes, reserving 1 cup cooking water. Return potatoes to pot and mash with a potato masher until smooth, adding back reserved cup of cooking liquid while mashing. Add garlic-butter mixture, milk, cream cheese, S&P, and continue to mash until fully incorporated. Fold in lobster, cheddar, and chives.       

"The receiving of the Word consists in two parts: attention of the mind and intention of the will."

Love,

MM

Chicken Bourguignon

Yet one more from Cleaning Eating (Love that mag.!!), and their quote: "This intensely flavorful dish is a cross between two classic French meals - Beef Bourguignon and Coq au Vin".
(serves 4)

3 T. white whole-wheat flour or whole-wheat flour
1/2 t. kosher salt, divided
1/4 t. freshly* ground black pepper, divided
1&1/4 lb. bone in, skin-on chicken breast (halved crosswise with a sharp knife through bone)
1 T. EVOO, divided
3 T. unsalted Kerrygold*, divided, chilled
2 large organic* carrots, halved lengthwise and sliced (quartered, if very large)
1 large red onion, diced
10 oz. white or crimini* mushrooms, halved (quartered if very large)
2 large cloves of garlic, minced
1 cup good dry red wine
1&1/2 cup low-sodium chicken broth
12 sprigs fresh lemon* thyme sprigs, tied together with kitchen string
7 oz. frozen pearl onions, thawed and drained

In a large bowl, combine flour, 14. t. salt and 1/8 t. pepper. Dredge chicken in mixture, turning to coat. Reserve remaining flour mixture. In a large Dutch oven or heavy pot with a tight-fitting lid heat over med. heat 2 t. oil. Working in batches, sear chicken, turning once, until golden brown, 4-5 min. Using tongs, transfer to a plate and set aside. In a Dutch oven, heat remaining 1 t. oil and 1 T. butter (still on med. heat). Add carrots and red onion and cook stirring often, until softened, about 3 min. Add garlic and cook stirring, until fragrant, 30 sec. Sprinkle in reserved flour mixture and cook, stirring for 1 min. Increase heat to med.-high and add wine, scraping up browned bits from bottom of pot. Bring to a boil and cook for 1 min. Add broth, thyme, and remaining S&P, and return to a boil. Reduce heat to low and add pearl onions. Return chicken and any juices to pot. Cover and simmer gently until chicken is cooked through, about 30 min. Discard thyme, transfer chicken to a plate and cover, Increase heat to med.-high and bring to a boil. Cook until sauce is reduced by half, 12-15 min. Remove from heat and stir in remaining 2 T. butter, 1 T. at a time, whisking between additions. Divide chicken among plates and top with 1 quarter of sauce and veggies.

"The miracle is this: the more we share, the more we have." ~ Leonard Nimoy

Have FUN today!!!

Love,

Machete Milletti

Herb-Stuffed Turkey Breast with Apple Cider Pan Sauce

Happy Friday, Friends!!! Here is another one from Clean Eating mag., and their quote: "The stuffing in this rolled-up turkey breast is a lot like traditional stuffing, but instead of being in the cavity of the bird, it's in a ribbon throughout the meat. So each no-carving necessary slice has a spiral of bready herb-laced goodness."
(serves 10)

1 T. each chopped fresh marjoram, lemon* thyme, and sage
1&1/2 t. chopped fresh rosemary
3 1 oz. slices all-natural bacon (no added nitrates or 'trites), cut crosswise into 1/4" strips
1 large sweet* onion, cut into 1/2" dice
2 cups diced whole-wheat bread - 1/2" dice
1/2 cup freshly* grated Parmesan cheese
1 t. freshly* ground black pepper, divided and additional, to taste
3/4 t. kosher* salt, divided and additional, to taste
2 2 lb. boneless turkey breasts (2 halves, separated) skin removed
1 cup low-sodium chicken broth
1 cup 100% apple cider or unsweetened apple juice, divided
2 T. arrowroot powder dissolved in 2 T. cold water

In a small bowl, combine herbs. Set aside. In a med. skillet on med. add bacon and onion and cook, stirring occasionally, for 8-10 min., until onion is translucent and very soft. To a large bowl, transfer bacon-onion mixture along with cooking juices; add bread, cheese, 1/2 t. pepper, 1/2 t. salt, and all but 1 T. herb mixture. Combine and set aside. Preheat oven to 400. Arrange 1 turkey breast on a work surface. Using a long, thin knife, cut almost entirely in half parallel to work surface, leaving one side attached. Repeat with remaining breast. Open both breasts like a book and arrange side by side, skinned side down, with long edges overlapping by about 3/4" thick. Arrange bread mixture on turkey, leaving a 1/2" border. Starting at one short side, roll into a log. Use kitchen string to tie at 1&1/2-2" intervals. Sprinkle with remaining 1 T. herb mixture, 1/2 t. pepper, and 1/4 t. salt. Arrange turkey, seam side down, in a roasting pan. To roasting pan, add broth and 1/2 cup apple cider. Transfer to oven and immediately reduce heat to 375. Roast for 30 min. Baste turkey with pan juices. Continue roasting and basting every 20-30 min., until an internal thermometer inserted into the centermost part of the roll reads 165, 1&3/4 to 2&1/4 hours total cooking time. If pan gets dry, add broth or water to maintain 1/4" liquid. If turkey gets too brown, loosely cover with foil. Transfer turkey to a cutting board and let rest, loosely covered with foil, for 15 min. Meanwhile, place roasting pan on stove top, straddled over 2 burners, if necessary, and add remaining 1/2 cup apple cider. Bring to a boil on med., scraping up any browned bits in the pan. Whisk in arrowroot-water mixture and cook until sauce is thickened and smooth, 30-60 sec. Season with additional S&P. Slice turkey crosswise. Serve pan sauce on the side.

"Eat, Drink, and Be Mellow".

Love,

MM

Bubble and Squeak Kale and Potato Patties with Cucumber Raita

Saw this in my new Clean Eating mag. It is a traditional English dish created as a way to use Sunday's mashed potatoes along with just about any other leftover veggies. This one puts a healthy, Indian-inspired spin on the classic with these potato and kale patties subtly spiced with a blend of ginger and curry powder.
(serves 6)

1 Persian* cucumber, seeded and finely chopped
1/2 cup plain whole-milk Greek yogurt
1 T. chopped fresh cilantro
3/4 t. sea salt, divided
1/2 t. ground cumin
Pinch ground cayenne pepper
3 T. coconut oil or EVOO, divided
1/2 cup thinly sliced green onions (white and light green parts only)
1 T peeled and minced ginger
1 T curry powder
3 cups finely chopped kale (or spinach*), ribs and stems discard
1 T. water
2 cups packed mashed potatoes, chilled
1/4 t. freshly* ground black pepper
1 large egg, lightly beaten

To prepare the Raita: In a med. bowl, combine cucumber, yogurt, cilantro, 1/4 t. salt, cumin and cayenne. Set aside in the fridge to chill*. To make the Bubble and Squeak: In a large nonstick skillet on med. heat 1 T. oil. Add onions, garlic, ginger, and curry powder and cook, stirring, until fragrant, about 30 sec. Increase heat to med.-high and add kale, tossing to coat. Add 1 T. water, cover and cook until kale is tender, about 4 min. Transfer to a large bowl and let cool slightly. Wipe out skillet.
To kale mixture, add potatoes, remaining 1/2 t. salt, and pepper, and stir until combined. Stir in egg, Shape mixture into 6 3-3&1/2" wide cakes (each about 1/3 cup). In the same skillet on med.-high heat the remaining 2 T. oil. Working in batches, if necessary, add cakes and cook, turning once, unti golden brown, about 3 min. per side. Serve with raita, and maybe some grilled pork loin chops* or steamed and browned sausages*.

"If you're falling apart, you're probably trying too hard."

Have FUN today!!!!!

Love,

Machete Milletti

Twice Baked and Stuffed Sweet Potatoes

In this one, sweet potatoes are counterbalanced by pungent Gorgonzola cheese and savory turkey bacon. Sounds YUMOLA to me!! And, sweet potatoes are SO good for you.
(serves 4)

4 large sweet potatoes (about 8 oz. each), scrubbed
2 t. EVOO, divided
1 1 oz. slices all-natural turkey bacon with no nitrates or 'trites, cut into 1/4" strips
1/2 cup plain whole-milk Greek yogurt
1/2 freshly* ground black pepper
1/4 t. sea salt
1/8 t. ground nutmeg
2 green onions, thinly sliced
1/4 cup crumbled Gorgonzola cheese
1 T. chopped fresh flat-leaf parsley

Preheat oven to 375. Place potatoes on a parchment-lined baking sheet and brush skins with 1 t. oil. Bake, turning once, until tender when pierced with a fork, about 45-55* min. Set aside. Meanwhile in a medium skillet on med.-high heat, heat remaining 1 t. oil. Add bacon and cook stirring frequently, until crispy. Transfer bacon to a paper towel-lined plate. Make a slit in each potato lengthwise, and scoop flesh from skins. Return skins to baking sheet. To bowl with potato flesh, add yogurt, S&P, and nutmeg; mash with a potato masher until smooth. Fold in onions, cheese and bacon. Spoon flesh mixture back into skins. Return to oven to heat through, 7-10 min. Sprinkle with parsley, and serve hot.

God help America!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Love,

MM

Chocolate Lasagna

Whaaaaaaaaaaaaaaaaaaaaat????
(serves 6-8)

1 package regular Oreo cookies (not Double Stuff) - 36 cookies
6 T. Kerrygold* butter, melted
8 oz. package cream cheese, softened
1/4 cup granulated sugar
2 T. cold whole* milk
12 oz. tub Cool Whip, divided
2 of the 3.9 oz. packages Chocolate Instant Pudding
3&1/4 cups cold whole milk
1&1/2 cups mini chocolate chips

Begin by crushing the Oreo cookies in the food processor or place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done. Transfer the crumbs to a large bowl. Stir in the melted butter and use a fork in incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9x13" baking dish. Press the crumbs into the bottom of the pan. Place the pan in the fridge while you work on the additional layers. Mix the cream cheese with a mixer until light and fluffy. Add in 2 T. of milk, and sugar, and mix well. Stir in 1&1/4 cups Cool Whip. Spread this mixture over the crust. In a bowl, combine chocolate instant pudding with the rest of the milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 min. so that the pudding can firm up further. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour or the fridge for 4 hours before serving.

"Nothing costs as much as caring - except not caring."

Have FUN today, and way to hold on Hawks!!!!! Whew.

Love,

Machete Milletti

Slow Cooker Pork Tenderloins

This yumola one would be perfect to feed your hungry Seahawks watching game fans tonight along with some steamed broccoli with lemon, and a crisp wedge salad with bacon and blue cheese!!
(serves 6-8)

2 lb. pork tenderloin or two 1 lb. pieces
3 cloves garlic, sliced
1 1 oz. envelope dry onion soup mix
1 cup water
3/4 cup low sodium* beef broth
1 T. red wine vinegar
3 T. soy sauce (I would use Ponzu Citrus Sauce*)
1*-2 t. freshly* ground black pepper

Stab your tenderloin along the top edge every 1-2" with a very sharp knife. Stuff a slice of garlic in each slit. Then place your tenderloin in a 6 qt. slow cooker. Sprinkle soup mix over tenderloin, then pour over water, broth, vinegar, and soy sauce. Sprinkle pepper on top. Cover and cook on low for 4 hours. When done cooking, remove loin from slow cooker and let rest for 10 min. before slicing.

"Instead of grasping and controlling, learn to release and receive."

Go HAWKS!!!!!

Love,

MM

Slow Cooker Ground Beef Stroganoff

Have I mentioned how much I LOVE and USE my crock pot?!! Here is an easy peasy one - just a bit of prep, throw in, put the lid on, and in 7-8 hours - VOILA!!!
(serve 4-6)

Coconut* oil cooking spray
2 lbs. ground beef
8 oz. cremini mushrooms, sliced
1 shallot, thinly sliced and caramelized in Kerrygold butter*
1 T. Worcestershire sauce
1 T. brandy or Cognac
1/4 c. low sodium* beef stock
1/2 t. kosher* salt
1/4 t. freshly* ground black pepper
1 cup sour cream or plain Greek yogurt*
1 T. each flat-leaf* parsley and dill, chopped
1 pkg. wide* egg noodles
2 T. Kerrygold* butter

Coat the bottom of a 5 qt. slow cooker with a liberal layer of cooking spray. Spread shallots across the bottom, top with ground beef and mushrooms. Sprinkle with Worcestershire, brandy, beef stock, S&P. Mix all the ingredients, breaking apart the ground beef into smaller chunks. Turn crockpot on low and cook for 7-8 hours (or on high for 4-5). When 20 min. remains, cook noodles according to package directions. While noodles are cooking, add sour cream and half the fresh herbs to the crockpot. Stir and cover; heat through. When pasta is tender, drain thoroughly and toss with butter. Serve noodles topped with a generous portion of stroganoff, garnished with remaining herbs.

"Every day, in so many ways, YOU make a difference!"

Love,

Machete Milletti

Marbled Dipped Apples

Here is another one from Ree Drummond (The Pioneer Woman - watch her shows this morning on the food channel at 9:30 and 10:00 Pacific time) that is SO pretty!!
(makes 8 apples)

8 small Granny Smith apples, washed and dried, stems removed
3 12 oz. bags colored chocolate discs, for the base color
1 12 oz. bag colored chocolate discs, in a second color
1 12 oz. bag colored chocolate discs, in a third color
8 ice pop sticks

Line a rimmed* baking sheet with wax paper. Insert sticks into the cores of the apples and set aside. Place the colored chocolate discs into separate glass bowls and melt in the microwave according to package instructions. Drizzle a few T. of the second and third colors in to the base color; do not stir. One at a time, fully dip the apples in the base color, twisting and turning as you remove them to create marbles patterns. Allow the excess to drip off, then set on the prepared baking sheet. Refrigerate the dipped apples for at least 15 min. to harden.

"Keep shining brightly, no matter what's going on around you!"

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

Love,

Machete Milletti

Croissant French Toast with Fresh Strawberries!!

This one came to my attention by my cousin, Peggy. It is from my girl, Ree Drummond (The Pioneer Woman). Thanks Peggy and Ree!!
(serves 8)

8 whole butter* Croissants (a rounder shape is best)
5 eggs
1/4 cup half and half
2 T. Sugar in the Raw*
1 t. ground cinnamon
2 t. vanilla extract
Kerrygold* butter, for frying and serving
Warm syrup, for serving
Strawberries, hulled* and sliced*, for serving
Whipped cream, for serving

Split the croissants in half through the middle. In a bowl, whisk together eggs, half and half, sugar, cinnamon, and vanilla. Dunk each croissant half in the mixture so that it's fully coated. Let excess drip off*. Set pieces aside on a large platter. Heat a large nonstick skillet over low heat, then melt a small amount of butter. Add as many pieces as will fit, cut side down, then increase the heat very slightly (don't go above med.-low). Allow the toast to cook on the first side for 3-4 min. Move them around in the skillet a bit to make sure they don't burn. When those sides are a deep golden brown, flip them to the other side and let cook for another 2 min. or so. Remove from the pan and cook the rest of the croissant halves. Keep warm on a baking sheet in a 225 oven*. Serve a top and bottom pieces together with butter, warm syrup, strawberries and whipped cream. Absolute heaven!

"Real restraint is not weakness, for it arises out of genuine strength."

Happy Friday, Friends!!!!

Love,

Machete Milletti

Filet Mignons with Cognac, Mustard, and Mushrooms

This is from Ina Garten's new book, Cooking for Jeffrey! I am making this tomorrow night. Got a couple of lobster tails to accompany. Gonna be DELISH!!!!
(serves 4)

4 (2" thick) filets mignons, tied (10-12 oz. each)
2 T. canola oil
1&1/2 T. fleur de sel (I use Maldon*)
2 t. coarsely cracked black peppercorns
2 T. unsalted Kerrygold* butter
12 oz. cremini mushrooms, stemmed and sliced 1/4" thick
2 T. dry sherry
Kosher salt and freshly ground black pepper
1 T. good EVOO
1/2 cup minced shallots (2 large shallots)
3 T. Cognac or brandy
1&1/4 cups heavy cream
1/4 cup Dijon mustard
1/2 t. whole-grain mustard
2 T. mince fresh flat-leaf* parsley leaves

Preheat the oven to 400. Be sure your stove is well ventilated! Heat a large (10") cast-iron skillet over high heat for 5-7 min.- Pat the filets dry with paper towels and brush all over with the canola oil. Combine the fleur de sel and cracked pepper on a small plate and roll the filets on the top, bottom, and sides in the seasoning, pressing lightly to coat. When the skillet is very hot, add the filets and sear evenly all over top, bottom and sides for about 2 min. per side. Transfer the steaks from the skillet to a rimmed* sheet pan (set skillet aside - but do not clean*), and place in the oven for 8-12 min., until the steaks register 120 on a meat thermometer for med. rare. Remove from the oven, cover the sheet pan tightly with aluminum foil, and allow to rest for 10 min. Meanwhile, heat the butter in a med. sauté pan (10") over med. heat. Add the mushrooms and sauté for 4-5 min. until they release their juices. Stir in the sherry and cook for 10-12 min., until the mushrooms are cooked through. Sprinkle with 1/2 t. kosher salt and 1/4 t. pepper and set aside. At the same time, add the olive oil to the cast-iron skillet, add the shallots and cook over med. heat for 2 min. Add the Cognac, stirring to deglaze the skillet, and cook for 2 min. until the Cognac evaporates and the shallots are tender. Stir in the cream and simmer for 4-5 min., until thickened. Stir in the two mustards and taste for seasonings. Remove the strings from the filets and place on 4 warm dinner plates. Spoon the mustard sauce around the filets. Spoon the mushrooms on top of the filets and sprinkle each plate with parsley. Serve hot.

"When people show up around your table, you create a community of friends who take care of each other; which is, for me, the whole point of cooking." ~ Ina Garten

Have FUN today!! And way to go Cubbies!!!!!!!!!!!!!!!!!!!

Love,

MM

Cheese and Bacon Swirls

I mean, do I really need to say more....................
(no serving size)

1 sheet all butter puff pastry, thawed
5 slices uncured* smoked bacon, cooked and sliced into thin strips
3/4 small container of cream cheese with chives*, softened
1 cup sharp* cheddar
1/2 small sweet onion, diced
Handful of flat-leaf* parsley, chopped
Kosher* salt and freshly ground pepper, to taste
1 egg, beaten

Preheat oven to 325. Line a baking sheet with parchment. Roll out the puff pastry and spread cream cheese all over surface. Sprinkle evenly all over with the cheddar, onion, bacon, parsley, and season with S&P. Roll up one long end tightly until you've made a Swiss roll. Using a sharp knife, slice up to 1" segments, and place on the baking tray. Brush with egg wash. Bake for about 20-25 min or until golden. YUMOLA!!!!

"Good food ends with good talk."

Have FUN today!!!!

Love,

Machete Milletti

Apple Cider Doughnuts

Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm!!!!!
(serves 12)

2 cups unfiltered* apple cider
3 cups all-purpose flour 1/2 cup whole wheat flour
2/3 cup packed brown sugar
2 t. baking powder
3/4 t. salt
1/2 t. baking soda
1/4 t. each ground cardamom, nutmeg, cinnamon, and allspice
2 large eggs
6 T. Kerrygold* butter, melted and cooled
Oil for deep-fat frying
1/2 cup white sugar
Chocolate or Maple Glaze, optional

In a small saucepan, bring cider to a rapid boil; cook over high heat until reduced by half, about 12 min. Cool completely. Whisk together flours, brown sugar, baking powder, salt, baking soda, and spices. In a separate bowl, whisk eggs, melted butter, and cooled cider; stir into dry ingredients just until moistened (dough will be sticky). Refrigerate, covered, 1 hour or until firm enough to shape. Divide dough in half. On a flour surface, pat each portion to 1/2" thickness; cut with a flour 3" doughnut cutter. In an electric skillet or deep fryer, heat oil to 325. Fry doughnuts, a few at a time, until golden brown, 2-3 min. on each side. Fry doughnut holes, a few at a time, until golden brown and cooked through, about 1 min. on each side. Drain on paper towels. Put sugar on a flat large plate. Roll doughnuts and holes in sugar to coat. If desired, dip doughnuts into the glaze of your choice.

"God is our refuge in times of trouble."

Have FUN today!!!

Love,

Machete Milletti