Bobby Flay's Savory Yogurt Bowl with Chickpeas, Cucumber, and Beets

We will end the year on a healthy note!
(serves 2)

2 T freshly* squeezed lemon juice
1 T. tahini
1/8 t. chile powder
1/8 t. turmeric
Kosher salt
Freshly ground black pepper
1/2 cup chickpeas, drained and rinsed well*
1 cup diced Persian cucumber
1 T. red wine vinegar
1 T. chopped fresh dill
S&P, to taste
1 small peeled and grated red beet
1/8 t. ground cumin
1 T. chopped flat-leaf parsley
1 T. freshly squeezed lemon juice
S&P, to taste
1 cup 2% plain Greek yogurt
1 T. EVOO
1 T. chopped toasted pistachios
1 T. toasted fennel seeds

In a small bowl, whisk together first 6 ingredients through pepper. Add the chickpeas; toss to coat. In a second bowl, toss together next ingredients. IN a third bowl, combine the next 5 ingredients; toss to combine. Divide the yogurt between 2 other bowls. Divide chickpeas, cucumber and beets between each serving Drizzle with olive oil. Garnish with pistachios and fennel seeds.

"As we look ahead to the new year, let's remember that God as always been and always will be faithful."

Love,

MM

Almond-Coconut Chicken Satay

Dinner tonight: Plan, Shop, Cook, SAVOR!!
(serve 4)

1/2 cup unsalted almond butter
1/2 cup light coconut milk, well-stirred
6 T. fresh lime juice (about 3 limes), divided
4 t. Thai red curry paste1 lb. skinless, boneless chicken breats, cut into bite-size pieces
Coconut* oil cooking spray
8 - 8" wooden skewers, soaked in water
1/2 t. kosher salt, divided
3 cups thinly sliced English cucumbers
1 cup thinly sliced red bell pepper
1/4 cup minced fresh cilantro
1/4 t. freshly* ground pepper
1/8*-1/4 t. crushed red pepper
2 T. unsalted roasted almonds, chopped

Combine almond butter, coconut milk, 1/4 cup lime juice, and curry paste in a med. bowl, stirring until smooth. Place 1/2 cup almond butter mixture in a small bowl; reserve. Add chicken to remaining almond butter mixture; toss to coat. Refrigerate 15 min. Remove chicken from almond butter marinade; discard marinade. Heat a grill pan over me-high; coat with cooking spray. Thread chicken evenly onto skewers; sprinkle with 1/4 t. salt. Add chicken skewers to pan; cook, stirring occasionally, until done, about 5 min. Combine cucumbers, bell pepper, cilantro, remaining 2 T. lime juice, remaining S&P, and crushed red pepper in a bowl; toss. Serve salad with chicken skewers and reserved 1/2 cup almond butter mixture. Sprinkle with almonds.

"I'm there to support NOT criticize."

Love,

MM

Sesame Shrimp with Ginger Broccoli

"We achieve a deep-fried effect by incorporating sesame seeds into a light Panko coating that cooks to perfect crunchiness in just a little oil. A squeeze of Sriracha adds big flavor with minimal effort.". And, it is pretty!!
(serves 4)

1&1/2 T. brown sugar
1 t.*-1 T. Sriacha chili sauce
2 large egg whites
1/2 cup whole-wheat Panko (Japanese breadcrumbs)
1/2 cup toasted sesame seeds
1&1/2 lbs. large shrimp, peeled and deveined (tails on)
2 T. canola or veg.* oil, divided
1 T. toasted sesame oil, divided
1/2 t. kosher salt, divided
1/2 t. freshly ground black pepper, divided
1 T. sliced garlic
1 T. finely chopped peeled fresh ginger
2 (12 oz.) broccoli heads, cut into florets with stems attached - cut on an angle*
1/4 cup water
4 lemon crowns*

Whisk together brown sugar, Sriracha, and egg whites in a shallow dish. Combine Panko and sesame seeds in a shallow dish. Working in batches, add shrimp to egg mixture; dredge in Panko mixture. Heat 1&1/2 t. oil and 1&1/2 t. sesame oil in a large nonstick skillet over med.-high. Add half of dredged shrimp; cook until golden brown, 2-3 min. per side. Remove from pan. Repeat process with remaining oil and sesame oil; add remaining shrimp. Drain shrimp on paper towels*. Sprinkle with 1/4 t. each S&P. Heat remaining 1 T. oil in pan over med.-high. Add garlic and ginger; cook, stirring constantly, 1 min. Add broccoli; cook until lightly browned, about 2 min. Add water; cover and cook until crisp tender, 2-3 min. Uncover; sprinkle with remaining S&P. Serve with shrimp, and lemon crowns.

"Balance, my Darling, is not letting anybody love you less than you love yourself."

Happy Friday, Friends!!!!

Love,

Machete Milletti (aka Chef Deb)

Sweet and Sour Cabbage Rolls

These are perfect for a chilly winter night; cheese-topped beef and mushroom stuffed cabbage rolls are blanketed with a tasty tomato sauce flavored with red wine vinegar, maple, and Worcestershire!
(serves 4)

8 whole leaves from 1 large cabbage
3 cups boiling water
1 T. EVOO
1 large sweet* onion, diced
1/4 t. kosher* salt
8 oz. lean ground beef
1 cup finely chopped cremini* mushrooms
1/2 t. freshly* ground pepper
3 T. tomato paste
3 T. red wine vinegar
3 T. dark pure maple syrup
2 t. Worcestershire sauce
1 can (15 oz.) tomato sauce
1 cup shredded part-skim mozzarella

Stack cabbage leaves in a large Dutch oven; pour boiling water over top. Cover; set over high heat and boil, rotating top leaves to bottom as stack shrinks. Cook 4-6 min. until cabbage is just tender enough to be pliable, but not so soft that it tears. Drain; lay leaves on work surface to cool. Heat oil in a large nonstick skillet over med.-high heat. Add onion and salt; cook, stirring often, 6-8 min, until onion is soft, translucent, and starting to brown. Add beef, mushrooms, and pepper; cook, breaking up with wooden spoon, 3-4 min. until beef is browned and no pink remains. Add tomato paste; stir until beef and onion are coated and paste is not clumpy. Add vinegar, syrup, and Worcestershire sauce; bring to a simmer, stirring often. Remove from heat. Spoon 1/4 cup filling onto each cabbage leaf; roll, tucking in the sides. Arrange rolls in the skillet side by side, seam side down. Pour tomato sauce over rolls. Cover; place over med.-low heat. Cook in simmering sauce about 20 min until rolls are heated through and cabbage is tender. Remove lid; sprinkle with mozzarella. Cover; cook 1-2 min. until cheese melts. Let rolls stand 10 min. before serving.

"Be Accurate and Decisive!"

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

Love,

MM;

Horseradish Roast Beef Roll-Ups

Here is a fab. way to use your leftover Christmas prime rib!!
(serves 4)

12 med. stalks asparagus
12 thin slices roast beef
MM's Horseradish Sauce (I use Beaver's Hot Prepared Horseradish, sour cream, a couple of
     drops of Tabasco, lemon juice, and freshly ground black pepper*)

Trim the tough, fibrous ends of the asparagus stalks with a paring knife or vegetable peeler. Blanch stalks in a salted pot of boiling water, and cool stalks in ice water. Once cooled, remove and pat dry. Roll each stalk of asparagus with a piece of roast beef and serve with the horseradish sauce for dipping. OR, you could schmear the inside of the roast beef thinly with sauce before you roll it up around the asparagus*.

I hope you all had a wonderful Christmas day and got all your heart's desires - but more importantly - were able to spend precious time with loved ones.

To HIM be the Glory!!

Love,

MM

MM's Christmas Ham!!

Here is how I am making my ham for our Christmas FEAST. It is the same way I made it for the "Youts" Christmas party at Church. And, they gobbled it up with rave reviews; no brag, just fact!
(serves 6-8)

1 spiral cut ham (9-10 lb.)
Brown sugar
Dijon mustard
Pineapple rings in their own juice (save juice)
Whole cloves
Fresh ginger, grated
Ginger Ale
About half of the dry glaze packet that comes with the ham

Place the ham in a large crockpot. In a small bowl, place brown sugar, and add enough mustard to make a paste. Rub paste all over ham. Affix the pineapple rings to the ham with whole cloves - use 4-5 cloves per ring. Sprinkle grated ginger over ham. Carefully pour pineapple juice and ginger ale over ham. Sprinkle the dry glaze mix over ham. Cover and cook on low for 2-3 hours til warmed through. I am serving  deviled eggs for Val, a relish tray (blue cheese stuffed olives, marinated artichoke salad, black olives, pickles okra, and spiced apple rings for my Aunt Donna), haricot verts with minced garlic, lemon zest and juice, Kerrygold butter, and almonds, cheesy scalloped potatoes, Yukon gold mashed potatoes, and a crème brulee tart from Trader Joe's. There will be warm rolls and butter, and a blue cheese spread with crackers, plus herb and garlic stuffed Brie, Oh, and celery sticks filled with herbed goat cheese and topped with sliced green olives. Michelle is making ham gravy. Sounds YUMOLA to me.

"May the God of hope fill you with all joy and peace as you trust in Him.

Love,

Machete Milletti

MERRY CHRISTMAS!!

Hot Toddy

Also from the paper, "Leave a cup of this out for Santa tonight, and he might leave something nice for you!"
(serves 1)

1&1/2 oz. blended Scotch whisky
1/2 oz. freshly* squeezed* lemon juice
1/2 oz. honey
3/4 cup boiling water
1 cinnamon stick
1 lemon slice

Combine the whisky, lemon juice, honey, and water in a heat proof glass or mug. Stir to dissolve honey. Garnish with the cinnamon stick and lemon slice.

Ho Ho Ho!!!

Love,

MM

Roasted Sockeye Salmon with Savory Plum and Rose Jam with Mustard

Saw this one in the paper this morning, and it sounds DELISH!!
(serves 6)

Salmon:
1 T. EVOO, plus more for oiling the pan
2 (roughly 1 lb.) wild caught* sockeye or pink salmon fillets
Sea salt and freshly ground pepper

Jam:
1&1/2 lbs. small Italian prune plums, halved and pitted
1&1/2 cups Sugar in the Raw*
1/2 cup dry rose wine
1 t. yellow mustard seeds
1 t. kosher salt
1 bay leaf

To make the salmon: Preheat the oven to 425. Oil a rimmed* baking sheet if you want to keep the skin on when you serve the fish. The skin should lift off when the fish is done, which means you'll have more luck transferring the fillets to a serving platter in one big piece. Place the salmon fillets side by side on the baking sheet. Smear them with the olive oil; season with S&P; roast for 4-8 min., depending on the thickness of each fish. You'll know the fish is done when the entire top of the salmon has turned a lighter shade of pink, and you begin to see small white beads of fat forming on the lower edge of the thickest end of the fish. Serve immediately with the jam (heat the jam, if you like it warm).

To make the jam: In a med. saucepan, combine all the ingredients over med.-high heat, and bring to a low boil, stirring occasionally, and cook until the sugar has dissolved completely. When the liquid is clear, let the jam cook for and additional 12-15 min., skimming the foam off the top occasionally, until the bubbles become thick and the plums are falling apart. Let the jam cool for a few min. on the stove, then pack the jam into 3 half-pint jars, and let it cool. Cover and refrigerate until you're ready to use, up to 3 weeks.

"One man cannot summon the future. But one man can change the present." ~ Spock

Have FUN today! I will be worshipping the Lord, then watching football.

Love,

MM

5 Ingredients Easy Eggnog Pie

This amazing Holiday dessert is made in a snap using ready-made eggnog, pudding mix, and whipped topping. Add a dash of nutmeg, and VOILA - done!!
(serves 8)

1&1/2 cups eggnog
1 pkg. (3.4 oz. instant vanilla pudding mix
Dash ground nutmeg
2 cups thawed frozen whipped topping
1 frozen or homemade pie shell, baked, cooled

In a med. bowl, combine eggnog and pudding mix; beat with electric mixer until thick. Sprinkle in some nutmeg. Fold in whipped topping until mixture is fluffy and color is pale yellow. Spoon mixture into pie shell; smooth with spatula until top is even. Refrigerate 2 hours or until firm. You can also refrigerate overnight or until ready to serve.

"We must dare to dream great dreams - and then we must dare to put them into action."

Love,

Machete Milletti

Christmas Meatballs

Cranberry sauce and brown sugar create a tangy glaze for meatballs that are great as an appetizer or main event over rice. These'll get gobbled up in a flash!!
(makes 3 dozen)

Meatballs
2 large eggs, lightly beaten
1 envelope onion soup mix
1/2 cup seasoned bread crumbs
1/4 cup chopped dried cranberries
2 T. minced fresh flat leaf* parsley
1&1/2 lbs. lean ground beef (90% lean), or chicken* or turkey*

Sauce:
1 can (14 oz. whole-berry cranberry sauce
23/4 cup ketchup
1/2 cup low sodium* beef broth
3 T. brown sugar
3 T. finely chopped onion
2 t. cider vinegar

To make the meatballs: In a large bowl, combine the first five ingredients. Add beef; mix lightly but thoroughly. Shape into 1" balls. Place a third of te meatballs on a microwave-safe plate. Cover with wax paper; microwave on high until cook through,2-3 min. Drain on paper towels. Repeat twice with remaining meatballs.
To make the sauce: In a 2qt. microwave-safe dish, mix sauce ingredients. Microwave, covered, on high until heated through, 3-4 min., stirring halfway. Gently stir in meatballs. Microwave, covered, on high 1-2 min. Serve with frilly long toothpicks*.

"Make time today to be Thankful!!"

Love,

MM

               

Copycat Panera Broccoli Cheese Soup

This is a creamy and delish soup that tastes just like it does at Panera Bread!!!
(no serving size given)

1 T. melted Kerrygold* butter plus 1/4 cup melted, divided
1/2 medium sweet* onion, finely* chopped
1/4 cup flour
2 cups half and half
2 cups low* sodium* chicken stock
1/2 lb. fresh broccoli (about 1 cup), cut into little florets*
1 cup organic* carrots, julienned
1/4 t. fresh* nutmeg
8 oz. grated sharp Cheddar cheese
Kosher* salt and freshly* ground pepper, to taste

Saute the onion in 1 T. melted butter and set aside. In a large pot whisk together the 1/4 cup melted butter and flour over med. heat for about 3-4 min. Slowly whisk in the half and half and chicken stock. Let it simmer for about 20 min. Add the broccoli, carrots, and onions. Let them simmer on med. low for about 25 min. until the broccoli and carrots are tender. Add nutmeg, S&P, and sharp Cheddar. Let the cheese melt and then serve. For a smoother soup, puree it in a blender.

"For God so loved the world that He gave His only son so we might be saved."

Love,

MM

Patatas Bravas (Spanish Style Crispy Potatoes with Garlicky Red Pepper Sauce)

These very tasty potatoes could be an addition to your next tapas party!!
(serves 6)

For the potatoes:
2 lbs. med. Yukon Gold potatoes, sliced crosswise 1/2" thick
1/2 t. baking soda
4 T. EVOO
Kosher salt

For the sauce:
1/3 cup mayo.
1/4 cup chopped roasted red peppers
2 t. sherry vinegar
1 t. freshly* squeezed lemon juice
1/2 t. smoked paprika
1/2 t. minced garlic
Pinch of cayenne pepper

To prepare the potatoes: Preheat the oven to 450. Adjust an oven rack to the lowest position. In a Dutch oven or large saucepan combine the potatoes and baking soda with enough cold water to cover by 1". Bring to a boil, reduce to a simmer and cook until the exterior part of the slices has softened but the centers are still slightly firm when pricked with a knife, about 5 min. While the potatoes are simmering, place a rimmed sheet pan on the bottom rack of the oven to heat up. Drain the potatoes and return them to the saucepan. Cook over med. heat a few min., shaking the pan until there is no excess water on the surface of the potatoes. Transfer them to a large bowl. Drizzle with 2 T. of the oil and 1/2 t. salt; toss well to combine. Drizzle with another 1 T. oil and continue to toss until coated with a starchy paste. Carefully remove the sheet pan from the oven and pour the remaining T. of oil onto it, tilting the pan to coat the bottom. Add the potatoes and spread them out in one layer (the end pieces should be placed skin side up). Bake until the bottoms are golden brown, 20-25 min., rotating the pan after 10 min. Flip the potatoes and brown them on the second side, 15-20 min. Sprinkle with salt to taste.
To make the sauce: In a blender puree the peppers. Add the remaining ingredients and blend, scraping down the sides several times, until smooth.
To serve: Transfer the potatoes to a bowl and drizzle with the sauce, or serve the sauce on the side.

"Stop chasing what your mind wants and you'll get what your soul needs."

Love,

MM

Lemon-Smoked* Paprika/Thyme/Garlic "Rotisserie" Chicken

The recipe called for regular paprika, but I happen to LOVE the flavor smoked paprika imparts.
(serves 6)

1 stick Kerrygold* butter, softened
4 lemons - 2 zested and juiced, 2 quartered
1 T. smoked paprika
1/2 t. dried thyme*
1/4 t. garlic powder*
Kosher* salt and freshly* ground pepper
1 whole 6 lb. free-range* chicken
1 fresh rosemary* sprig

In a bowl, mash butter, 1 T. lemon zest, thyme, garlic powder, and paprika; season with S&P. Spread under and over chicken skin. Place lemon quarters and rosemary sprig in cavity. Place chicken in crockpot, and pour 1/4 cup lemon juice over top. Cover; cook on high 4 hours or 6&1/2 hours on low. Chicken is done when the temp. reaches 165. Heat broiler. Remove chicken to rimmed* baking sheet; broil 4 min. or until skin is golden brown and starting to crisp. Let sit 20 min. before carving. Serve with pan juices.

"Not what we say about our blessings, but how we use them, is the true measure of our thankfulness."

Love,

Machete Milletti

Slow Cooker Balsamic-Rosemary Bruased Short Ribs

"The acids in the balsamic braise help break the meat's tough fiber, making for a fall-off-the bone-tender centerpiece to a memorable dinner."
(serves 8)

2 lbs. beef short ribs
Kosher* salt and freshly* ground pepper
1 sweet* onion, thinly sliced
2 cloves garlic, minced
2 cups low-sodium beef stock
1/2 cup, plus 2 T. balsamic vinegar, divided
1/2 bunch fresh rosemary
1/2 bunch fresh oregano
1 T. chopped fresh flat-leaf* parsley

Season ribs with S&P. In a pan over high heat, sear ribs on all sides*. Transfer to slow cooker; add onions, garlic, beef stock, 1/2 cup vinegar, rosemary, and oregano. Cook on low 6-8 hours. Transfer meat and onions to platter. Let sit 10 min. Drizzle with remaining vinegar and sprinkle with parsley just before serving.

"Beauty is simply reality seen with the eyes of love."

Love,

MM                                        

24-Hour Layered Salad

The festive layers look gorgeous, and everything stays nice and crisp, even tho you make it ahead of time.
(makes 13 cups)

8 cups torn romaine lettuce or baby spinach leaves (stems removed*)
1&1/2 cups sliced fresh mushrooms
1 cup packaged shredded carrots
1 cup packaged diced pepper mix
1 cup sliced green onions or scallions
1&1/2 cups frozen petite* peas (Trader Joe's are the BEST*)
3 hard cooked eggs, sliced
1 can (4 oz.) sliced ripe olives, drained
2 cups mayonnaise
1 cup sour cream
1 pkg. (1 oz.) dry ranch dressing mix
8 oz. bacon, cooked, crumbed
1 cup shredded Cheddar cheese
1 pt. grape tomatoes

In a large (4 qt.) tall glass trifle* bowl, layer lettuce, mushrooms, carrots, pepper mix, green onions, peas, eggs, and olives. In a separate bowl, stir together mayo., sour cream, and ranch dressing mix. Evenly spread 1/3 of the dressing mixture over top of salad to edges of bowl. Cover salad tightly with plastic wrap. Cover remaining dressing. Refrigerate salad and dressing at least 8 hours or overnight. Before serving, arrange bacon, cheese, and tomatoes on top of dressing. Toss before serving.; serve with remaining dressing.

"For those who are willing to make an effort, great miracles and wonderful treasures are in store."

Love,

MM

Poached Pears in Puff Pastry

A VERY elegant offering........................................
(serves 4)

3 cups plus 2 t. water, divided
1/2 cup sugar
Juice of 1 lemon
2 3" pieces orange zest
1 vanilla bean pod, halved lengthwise and seeds scraped
1 cinnamon stick
1 1" piece ginger peel and smashed
4 Anjou* pears, peeled
1 9" square sheet frozen puff pastry, thawed
2 t. Kerrygold* butter, melted
2 T. Sugar in the Raw* (turbinado)
Caramel sauce
Vanilla bean* ice cream

Combine 3 cups water and granulated sugar in a large saucepan. Bring to a boil, stirring to dissolve sugar. Reduce heat to a simmer. Add lemon juice, orange zest, vanilla seeds and pod, cinnamon stick, and ginger. If needed trim bottoms of pears so they stand upright.  Core pears from bottom with an apple corer or melon baller. Add pears on their sides to pan; cook 8-10 min. turning occasionally, or until tender enough to pieces with a sharp knife. Remove pears from pan. Preheat oven to 375. Using a pizza cutter or fluted pastry wheel, cut puff pastry into 16 strips. Working with 1 pear at a time and starting from bottom, spiral 4 strips around fruit, dampening ends with water and pinching pastry at to secure. Stand pears upright on a parchment-lined baking sheet. Brush pastry with melted butter; sprinkle with turbinado sugar. Bake 25-30 min. or until pastry is puffed and golden. Place each pear in a shallow bowl; serve with caramel sauce and ice cream.

"Success is falling nine times and getting up ten." ~ Jon Bon Jovi

Love,

MM

Buffalo Mac 'n Cheese Bites

These triple cheesy mac 'n cheese poppers with blue cheese dressing will disappear fast!!
(makes 48 bites)

6 oz. small elbow pasta, about 1&3/4 cups
Coconut oil* cooking spray
1 cup plain panko breadcrumbs
1/2 cup + 4 T/ finely chopped fresh flat leaf* parsley
3 eggs
1&1/2 cups finely diced cooked skinless chicken
4 scallions, finely chopped, about 1/2 cup
2 ribs celery, finely diced, 3/4 cup
1 cup Cheez Whiz (really??*)
4 oz. sharp Cheddar cheese, shredded, 1 cup
2 oz. pepper Jack cheese, shredded, 1/2 cup
2 T. Frank's* Hot Sauce
1 cup chunky blue cheese dressing
2 T. half and half or whole* milk
1/4 of a yellow pepper
Small cherry tomatoes

Preheat oven to 400. Cook pasta according to package directions; drain. Meanwhile, coat 48 mini muffin cups with cooking spray. In a bowl, combine panko breadcrumbs and 1/2 cup parsley; reserve 1/3 cup mixture. Dividing evenly, sprinkle remaining panko mixture into muffin cups to coat. In a large bowl, beat eggs, then stir in chicken , scallions, celery, Cheez Whiz, Cheddar and pepper-Jack cheeses and hot sauce; stir in pasta. Spoon about 1 T. mixture into each muffin cup; dividing evenly. sprinkle tops with reserved panko mixture. Bake 10-12 min. or until firm and edges are lightly browned. Run a small knife around the edge of each muffin; cool slightly. Meanwhile, in a blender, combine dressing, half and half and 3 t. parsley. Cover; blend until smooth. Transfer 1/4 cup dressing to plastic sandwich bag; pour remaining dressing into serving bowl. Reserve. Arrange bites on a platter in a tree shape. Sprinkle with remaining 1 T. parsley. Snip a tiny hole in one corner of the sandwich bag; drizzle dressing over tree. Using a 2&3/8" star-shaped cookie cutter, cut out star from pepper; place at top of tree. Garnish with tomatoes. Serve with reserved dressing.

"The difference between ordinary and extraordinary is that little extra." ~ Jimmy Johnson

Love,

MM

Jeff Mauro's Clementine and Cranberry Glazed Cornish Game Hens

I saw him demo this on the show, "The Kitchen". Looked SO good, and I can't even begin to imagine the aroma...............
(serves 4)

Special equipment: an enameled cast-iron Dutch oven

1 shallot, minced
1 T. Kerrygold* butter
Zest of 2 clementines plus 1 cup clementine juice
1/2 cup jarred cranberry sauce
1 packed T. brown sugar
1 sprig fresh rosemary
4 Cornish game hens, rinsed and dried
Kosher salt and freshly ground black pepper

Preheat the oven to 400. In a small saucepan, sauté the shallots in the butter over med. heat until translucent, about 5 min. Add in the clementine zest and juice, cranberry, brown sugar, and rosemary. Simmer until thick, about 10 min. Set aside to cool. Season the game hens liberally with S&P. Using a basting brush, paint each bird entirely with the glaze. Cover the wing tips with foil to keep them from blackening too much. Place the glazed birds in the Dutch oven. Roast for 20 min,., and then reglaze the birds. Check after 45 more min., then check with an instant-read thermometer after another 5 min; the thighs must register at 165, the breasts at 170. Let rest for 10 min. and serve.

"See kindness as a show of strength. It takes courage to be kind, to show compassion for the suffering of others, to strive to do things for the greater good - even against one's own self-interest."

Have FUN today!!!!

Love,

MM

Holiday Cheese Ball Wreath

This is SO pretty, and what I am making to take to Lola and Brian's party next Friday!
(serves 16-20)

1 lb. cream cheese with chives*, at room temp.
2 cups shredded firm cheese. such as sharp* cheddar, pepper Jack, or Colby
2 t. Worcestershire sauce
Kosher salt and freshly ground pepper
1/2 cup pickled piquante red* peppers, such as Peppadews, finely chopped
1/2 cup fresh flat-leaf* parsley leaves, finely chopped
1/4 cup finely chopped fresh chives
Crackers, sliced bread or crudites, for serving
Special equipment: a small (6 cup) Bundt pan

Line the inside of the Bundt pan with plastic wrap. Process the cream cheese, shredded cheese, Worcestershire sauce, 1/2 t. salt, and a few grind of pepper in a food processor until smooth. Empty the mixture into a med. bowl. Spoon the cheese mixture into the prepared Bundt pan; pack it in, spread into an even layer and cover, or simply form the cheese mixture into a ball and wrap tightly with plastic wrap. Refrigerate until chilled, at last 1 hour up to 2 days. Uncover and invert the cheese mold or unwrap and transfer the ball onto a serving platter. Sprinkle with parsley and chives to completely coat the wreath, and garnish with the reserved peppers. Serve with crackers, sliced bread, and crudités.

"Make kindness, humor, and humility your mantra."

Love,

MM

Marinated Greek Lamb Souvlaki Skewers with Tzatziki and Pita Bread

If you are like me and LOVE absolutely LOVE lamb, and Greek food in general, you will make this one again and again.
(no serving size given)

1 leg of lamb cut into chunks (35 oz.)
5-6 T. EVOO
2 cloves or garlic, minced*
Juice of 1 lemon
2 red onions, roughly chopped
1 t. dried Greek oregano
1 t. dried thyme or some fresh lemon* thyme, chopped
1/2 t. smoked paprika
1/2 t. cumin
Kosher* salt and freshly* ground pepper
10 metal or wooden skewers (if using wooden, soak in water for an hour*)

Combine all ingredients (through pepper) in a small bowl. Place lamb chunks in a recloseable plastic bag. Pour marinade over meat. Close baggie, and smoosh the chunks around to get all sides in the marinade. Refrigerate at least 4 hours or overnight (preferred). Thread onto skewers and either grill or broil til the lamb reaches your desired doneness. Serve with tzatziki sauce, and warm pita bread.

"No man is an island, entire of itself."

Love,

MM

Soy-Honey Glazed Swordfish and Rice Bowl

Another easy dinner that is: Quick Cooking, Healthy Pick, Gluten-Free, and Family Friendly.
(serves 4)

1 cup long-grain white rice
1/4 cup honey
2 T. tamari or Ponzu Citrus Sauce*
2 T. EVOO, divided
1&1/2 lb. swordfish, cut into 1" pieces1/4 t. kosher salt
1/4 t. freshly* ground black pepper
1/2 red onion, thinly sliced
4 heads baby bok choy, halved lengthwise
1/2 cup fresh cilantro leaves and tender stems
1/4 cup; chopped roasted, salted peanuts
Lime wedges, for serving

Cook rice according to package directions; keep warm. Stir together honey and tamai in a small bowl; set aside. Heat 1 T. oil in a large nonstick skillet over high. Season fish with S&P and cook, undisturbed, until browned on 1 side, about 2 min. Turn fish, add onion, and cook tossing gently until fish is browned and cooked through., about 4 min. Transfer to a plate.  Add remaining 1 T. oil and bok choy to skillet. Cook, undisturbed, until golden, about 2 min. Reduce heat to med-low, add honey mixture, and immediately cover skillet. Cook until sauce thickens slightly and bok choy is tender, about 2 min. Serve fish and bok choy over rice, topped with cilantro and peanuts, with lime wedges on the side.

"Have no friends not equal to yourself."

Love,

Machete Milletti

Mexican Cheesy Egg Quesdillas

These are DELICIOUS any time of the day!!
(serves 2)

3 large eggs
3 T. 2% milk
1/8 t. freshly* ground pepper
1 T. plus 2 t. Kerrygold* butter, divided
4 flour tortillas (8" size)
1/2 cup refried pinto or black* beans
1/4 cup salsa or pico de gallo*
2/3 cup shredded cheddar, Mexican 4 cheese, or pepper Jack* cheese
Sour cream and additional salsa
Lime wedges*, for garnish

Preheat oven to 425. Whisk 1st 3 ingredients. In a large nonstick skillet, heat 1 T. butter over med. heat. Add egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Set aside. Place 2 tortillas on a baking sheet. Spread with beans, top with eggs, salsa, cheese, and remaining tortillas. Melt remaining butter; brush over top. Bake until golden and cheese melts, 10-12 min. Cut into wedges* with a pizza cutter. If desired, serve with sour cream and more salsa. Garnish plates with lime wedges.

"The truth is that the more intimately you know someone, the more clearly you'll see their flaws. That's just the way it is. This is why marriages fail, why children are abandoned, why friendships don't last. You might think you love someone until you see the way they act when they're out of money, or under pressure, or hungry, for goodness sake. Love is something different. Love is CHOOSING to serve someone and be with someone in spite of their filthy heart. Love is patient and kind. Love is deliberate. Love is hard. Love is pain and sacrifice. It's seeing the darkness in another person and defying the impulse to jump ship."

Love,

MM

Chorizo Spaghetti Squash Skillet

In this one, you get your noodle fix minus the pasta!!
(serves 4)

1 small spaghetti squash (2 lbs.)
1 T. canola oil
1 pkg. (12 oz.) chorizo links, sliced
1 yellow pepper, chopped
1 sweet onion, sliced
1 cup sliced cremini* mushrooms
1 can (14&1/2 oz.) no salt added fire*-roasted diced tomatoes, undrained
1 T. reduced sodium taco seasoning
1/4t. freshly* ground pepper
Chopped green onion

Halve the squash lengthwise; discard seeds. Place squash on a microwave-safe plate, cut side down,; microwave on high until tender, about 15 min. Meanwhile, in a med. skillet, heat oil over med.-high heat; sauté sausage, pepper, onion, and mushrooms until onion is tender, about 5 min. Separate strands of squash with a fork.; add to skillet. Stir in tomatoes and seasonings; bring to a boil. Simmer, uncovered, about 5 min. Top with green onion.

"Your deeds are your monuments."

Have FUN today!!

Love,

MM

Shrimp Monterey

You can go fancy or casual with this weeknight seafood classic, and it is a fast fix, too. Editor's note: some of you may be wondering why I always suggest (with an asterisk*) Kerrygold butter. I demonstrated it against Costco butter, and there was zero comparison as to the quality!!
(serves 6)

2 T. Kerrygold* butter
2 lbs. uncooked shrimp (31-40 per lb.) peeled, deveined, and tails removed*
2 garlic cloves, minced
1/2 cup white wine or chicken broth
2 cups shredded Monterey Jack cheese
2 T. minced fresh flat-leaf* parsley
Hot cook linguine
6 lemon* crowns*

Preheat oven to 350. In a large skillet, heat butter over med.-high heat; sauté shrimp and garlic just until shrimp turn pink, 3-5 min. Using a slotted spoon, transfer to a greased 11x7" baking dish. Add wine to skillet; bring to a boil. Cook until liquid is reduced by half.; pour over shrimp. Top with cheese and parsley. Bake, uncovered, until the cheese is melted, 8-10 min. Serve over pasta. Garnish plates with lemon crowns.

"What is beautiful is good, and who is good will soon be the beautiful."

Don't forget to have some FUN, and Happy Friday!!

Love,

MM

Lime Fudge

This sweet treat sounds SO good to me - would make a great present for the lime lovers in your life!
(makes 32 pieces)

1/3 cup unsalted Kerrygold* butter
1/4 cup Sugar in the Raw*
1&1/4 cups graham cracker crumbs
1 (14 oz.) can sweetened condensed milk
1 (11-12 oz. ) package white chocolate chips
1 (4 oz.) bar white chocolate, coarsely chopped
2 T. grated lime zest
1/4 cup freshly* squeezed lime juice

Preheat oven to 375. Line an 8" square baking dish with parchment paper or foil, leaving a 2" overhang on 2 sides. Grease sides and bottom of paper with butter or cooking spray. Stir together butter and sugar in a bowl until sugar is dissolved. Stir in graham cracker crumbs. Press mixture into bottom of prepared baking dish. Bake until edges are lightly browned, 5-8 min. Transfer crust to a wire rack and let cool about 30 min. Meanwhile, stir together condensed milk, while chocolate chips and chopped white chocolate in a large saucepan over med. heat until chocolate is melted. Remove pan from heat; stir in lime zest and juice. Pour mixture over cooled crust, cover with plastic wrap, and chill at least 2 hours up to overnight. Lift fudge from dish using parchment overhangs, then cut into 1x2" pieces. Fudge keeps up to 1 week, chilled in an airtight container.

"Faith relies on our Almighty God's unchanging character, not on our circumstances."

Love,

MM

Apricot-Sage Chicken with Carrots

Much more than a spread for toast, tart-sweet apricot preserves balance the pungent mustard in the sauce and give everything a glossy coat. Plus it is ready in 20 min.!
(serves 4)

1 T. EVOO
4 (4 oz.) skinless, boneless chicken thighs
3/4 t. kosher salt, divided
3/4 t. freshly* ground black pepper, divided
1/2 cup unsalted chicken stock
1/4 cup apricot preserves
1 T. Dijon mustard
2 cups thinly diagonally sliced organic* carrots
4 t. finely chopped fresh sage, divided
1 T. thinly sliced garlic
2 T. unsalted Kerrygold* butter

Heat olive oil in a large skillet over med.-high. Sprinkle chicken with 1/2 t. each S&P. Add chicken to pan; cook 3 min. per side or until browned (chicken will not be cooked through). Remove chicken from pan (do not wipe out pan). Combine the stock, apricot preserves,  mustard in a bowl, stirring with a whisk. Add carrots, 1 T. sage, and garlic to pan; sauté 4 min. Add apricot mixture and chicken to pan; reduce heat to med. cover, and cook 8 min. or until chicken is done. Remove pan from heat. Place chicken and carrots on a platter. Add remaining 1/4 t. each S&P, and butter to pan, swirling until butter melts. Spoon pan sauce over chicken; sprinkle with remaining sage.

"Kind words do not cost much. Yet they accomplish much."

Love,

MM

Easy Baked Cod with Pistachio Cilantro Pesto

Another one from the Mediterranean Kitchen for your consideration!
(serves 4-6)

Cod:
4-6 cod fillet pieces about 4 oz. each
Kosher* salt
Freshly* ground pepper
EVOO
2 Roma tomatoes, diced

Pistachio Cilantro Pesto:
2 packed cups fresh cilantro, stems removed
1/3 cup salted shelled pistachios
1 large garlic clove
2/3 cup EVOO
1/3 cup grated Parmesan cheese
3 T. freshly* squeezed lemon juice

Preheat the oven to 400. Pat the fish fillets dry and season with S&P on both sides, then place on a lightly oiled rimmed* baking sheet. Drizzle with olive oil. Bake for 20 min. Meanwhile, prepare the pistachio cilantro pesto. Place the cilantro, pistachios, and garlic in your food processor. Pulse until well-chopped. Add the remaining ingredients and blend until smooth. When ready, remove the baked cod and arrange them on a serving platter or individual dishes. Top each fillet with a generous spoonful of the pesto, then add the diced tomatoes. Enjoy with a side of rice, quinoa, or couscous.

"Flowers are great, but love is better."

Love,

MM

Trisha's Yearwood's Feta Salad over Greens

This is from her show, "Trisha's Southern Kitchen", and the episode was entitled, "Slim Down Secrets".
(serves 4)

3 T. EVOO
1/2 t. grated lemon zest, plus 3 T. lemon juice
Kosher salt and freshly ground pepper
5 cups mixed greens (about 10 oz.)
1 cup grape tomatoes, halved lengthwise
1 15 oz. can chickpeas, drained and rinsed* well
2 Persian* cucumbers, sliced into half moons
1 large shallot, chopped
1/2 cup crumbled plain or herbed feta cheese

Mix together oil, lemon zest and juice, and S&P in a small bowl. In a large bowl, gently toss together the greens, tomatoes, chickpeas, cucumbers, shallot, and feta. Toss the dressing with the salad just before serving.

"Do not be dismayed by the brokenness of the world. All things break. And, all things can be mended. Not with time, as they say, but with intention. So go. Love intentionally, extravagantly, unconditionally. The broken world waits in darkness for the light that is YOU!"

Love,

MM

Thai Peanut Naan Pizzas

This is a veggie recipe, but you can easily add roast chicken, slices of beef, or pork, if you like.
(serves 4)

1/4 cup creamy peanut butter
3 T. sesame ginger salad dressing
1 T. water
1 t. soy sauce or Ponzu Citrus Sauce*
2 naan flatbreads
1 cup shredded mozzarella cheese
1 small sweet red pepper, julienned
1/2 cup sliced cremini mushrooms
1/4 cup chopped fresh cilantro
Sriracha hot sauce (optional)

Preheat oven to 425. For sauce, mix the 1st 4 ingredients until blended. Place naan on a rimmed* baking sheet; spread with sauce. Top with cheese and veggies. Bake until cheese is melted and crust is golden brown, 8-10 min. Top with cilantro; if desired, drizzle with Sriracha.

"Don't be friends with jerks."

Love,

MM

Yam and Apple Casserole

Barbara Lince told a story about this recipe at our Senior Luncheon, Ron said it was really good, and she handed out the recipe. Thanks, guys!!
(no serving size given)

4 large yams
3 large Granny Smith apples
2 cups unfiltered* warm apple juice
2 T. Kerrygold* butter, softened*
2 T. corn starch
1 cup Sugar in the Raw*
2 T. freshly* squeezed lemon juice

Preheat oven to 350.
Wash and par boil yams in their skins. Let them cool a bit. Peel and slice them about 1/2" think
Pell and slice apples like you would do for an apple pie. Mix together warm apple juice, cornstarch, and sugar. Add the butter and lemon juice. Note, Barb said she usually mixes the cornstarch with a small amt. of the apple juice before adding it in. In a buttered casserole an (9x13"), begin to alternate layers of sliced yams and apples. Bake for about 1&1/2 hours. It should be bubbling and apple mixture will thicken as it cooks.

"If you really want something in this life, you have to work for it!"

Love,

MM

Smoked Salmon Breakfast Casserole

When you are looking for a breakfast that is both elegant and easy this holiday season, this crowd-pleasing casserole is just the ticket!!
(serves 6)

6 large eggs
3 large egg whites
3/4 cup 2% milk
1/2 cup plain whole milk cottage cheese
2 T. minced fresh chives
1 t. Dijon mustard
1/4 t. freshly ground pepper
1 T. canola oil
1 lb. russet potatoes, peeled and cut into 1/2" cubes (about 3&1/2 cups)
1/2 cup thinly sliced leeks
1/4 cup minced shallot
8 oz. hot-smoked wild-caught* salmon, flaked
1/2 t. crystallized lemon*
2 oz. herbed* goat cheese, crumbled (about 1/2 cup)
2 T. chopped fresh dill

Preheat oven to 350. Place eggs, egg whites, milk, cottage cheese, chives, mustard, and pepper in a large bowl; whisk to combine. Set aside. Heat oil in a 10" cast-iron* skillet over med. heat. Add potatoes; stir to coat, and arrange in a single layer. Cover and cook until potatoes are almost tender, about 8 min., stirring occasionally. Uncover, add leeks and shallot, and cook 5 min. stirring occasionally, until soft. Scatter salmon evenly over potatoes in pan. Pour egg mixture over salmon and potatoes. Sprinkle goat cheese evenly over top. Sprinkle with crystallized lemon. Bake for 25 min. or until egg mixture is set. Garnish with dill.

"Everyone in the world should get a standing ovation at least once in their life because we all overcometh the world." ~ the movie, "Wonder"

Happy Friday, Friends!! Have FUN today.

Love,

MM

Marinated Olives

These tasty gems are easy to tote to a Holiday party, tailgate happening, or even given as a gift.
(serves 32)

1 orange
1 lemon
1/4 cup EVOO
2 t. red wine vinegar
5 bay leaves
4 garlic cloves
2 thyme sprigs
1 rosemary sprig
4 cups mixed black and green olives, pitted

Cut 3 (1/4" thick) slices from the orange; set aside. Squeeze the juice from the remaining orange to equal 3 T. Cut 3 (1/4" thick) slices from the lemon. Squeeze the juice from the remaining lemon to equal 1&1/2 T. Stir together the olive oil, vinegar, bay leaves, garlic, lemon and orange juices in a small saucepan; cook over. med.-low until just warmed, about 10 min. Remove from heat. Add the reserved lemon and orange slices, thyme, and rosemary. Let stand 20 min. Place the olives in a wide-mouth 1 quart jar. Pour the citrus-herb mixture oven the olives. Cover with a tight fitting lid, and chill 2 hours. Shake the jar to redistribute seasonings before serving. Store in the fridge up to 2 weeks.

"Don't try so hard to be cool It always shows, and that's uncool."

Love,

MM

Coriander-Crusted Pork Tenderloin iwth Roasted Potatoes and Yogurt Herb Citrus Sauce

Coarsely ground spices make a lovely crust on pork tenderloin, and the active prep. time on this meal is only 20 min.!!
(serves 4)

1 T. black peppercorns
1 T. coriander seeds
1 t. kosher salt, divided
1 t. Dijon mustard 
1 (1 lb.) pork tenderloin, trimmed
3 T. EVOO, divided
1 b. refrigerated potato wedges (such as Simply Potatoes)
1/2 cup plain whole-milk yogurt (not Greek style)
2 T. chopped fresh cilantro
1/2 t, grated lime rind
1 t. fresh lime juice

Preheat oven to 475. Crush the peppercorns and coriander seeds with a mortar and pestle or small heavy skillet until coarsely ground. Combine with 3/4 t. salt in a small bowl. Spread mustard evenly over pork; coat with spice mixture. Heat 2 T. oil in a large cast-iron* skillet over med.high. Add pork; cook 5 min., turning to brown on all sides. Place pork and potatoes on a parchment paper-lined baking sheet; drizzle with drippings from skillet. Bake for 10-12 min. or until a meat thermometer inserted in center of pork registers 145. Let pork stand 5 min. Cut across the grain into slices. Combine remaining 1/4 t. salt, remaining oil, yogurt, cilantro, rind, and juice in a bowl; serve with pork and potatoes. Steamed and buttered broccoli florets with a squeeze of lemon would be a lovely addition to your feast, along with some warm bread.

"Choose to be kind, but for kindness to work, it must be delivered with humor and humility."

Love,

MM

Kofta Pita Sandwich, Turkish Style

I LOVE lamb in any form, and this one sounds DELISH!!
(makes roughly 18-24 patties)

For the baked kofta:
2 lb. ground lamb
1 egg
1 cup plain bread crumbs
2 garlic cloves, minced
1 t. kosher* salt
2&1/2 t. ground sumac, plus more for later
2 t. ground cumin
1&1/2 t. red pepper flakes. plus more for later
1&1/2 t. smoked paprika, plus more for later

For the pita sandwich fixings:
6 warm Greek pita or flatbread
Sea Salt and Crack Pepper Sabra Hummus or Garlic Herb Sabra Hummus
1 bunch fresh Italian flat-leaf* parsley, steams removed
6 oz. baby arugula
3 Campari* tomatoes, cut into wedges
1 English or Persian* cucumber, sliced into rounds
1 red* onion, sliced into rounds or half-moons
Pitted* Greek olives
Jalapeno slices, optional
1&1/2 t. red pepper flakes, plus more for later
1 t. smoked paprika, plus more for later

Preheat oven to 425. In a large mixing bowl, combine the lamb, egg, bread crumbs, and garlic with the salt and the spices. With clean hands, kneed together until all is well combined. Form the lamb mixture into small balls. Push lightly to flatten into patties. Arrange them 1" apart on a large rimmed* baking sheet. Do not crowd, using two sheets, if necessary. Bake for 20-25 min. or until patties are well browned and the center is done. Meanwhile, mix together a small equal amt. of the sumac, red pepper flakes, and smoked paprika. Set aside. Prepare the pita bread, hummus, and the rest of the fixings. You can set everything up like a make your own sandwich bar, if you like.
When the patties are fully baked, remove from oven and sprinkle the spice mixture on top. To make the pita sammie, spread a generous amt. of either hummus on the pita, then top with baby arugula and parsley. From here, add as many baked patties as you like (3-4 is good), and your choice of mixings. Finish off with more hummus. Serve in folded wraps, or open-faced on flatbread.

"Remember that you are en route to heaven, and let your problems fade in the Light of Eternity."

And, have FUN today!!! 

Love,

MM                    

Baked Eggplant Parmesan

This lighter version of the Italian-American classic uses roasted, not fried eggplant!
(serves 4)

Coconut* oil cooking spray
2 large eggs
1&1/2 cups panko breadcrumbs
2 t. garlic powder
2 t. dried oregano
2 T. smoked paprika
1 t. kosher salt
2 T. EVOO
1&12 med. eggplants, sliced into 1/2" thick rounds (about 16 slices)
1 jar (24 oz.) storebought marinara sauce (preferably Rao's)
1/2 lb. sliced smoked* provolone cheese
 (about 12 slices)
1/4 cup freshly* grated Parmesan cheese

Preheat oven to 375 with the rack in the center position. Line a rimmed* sheet pan with foil; mist with cooking spray. In a med. owl, whisk eggs until smooth. In another med. bowl, stir together panko, garlic powder, oregano, paprika, salt and olive oil until combined. Dip each slice of eggplant first into beaten egg, allowing excess to drop off and then into panko mixture, pressing to coat. Place coated eggplant slices on prepared sheet pan, nestling them as close together as possible. Mist eggplant with cooking spray. Transfer to oven and bake 30 min. Remove from oven, carefully flop each slice of eggplant and evenly distribute marinara sauce over slices. Top with provolone and Parmesan cheeses. Return to oven and bake until eggplant it tender and cheese is melted and bubbling, 10-15 min. Serve hot.

"God gives us a new start."

Love,

MM

Thanksgiving Pie

This hearty, flavor-packed dinner is made from Thanksgiving leftovers!
(serves 6)

2 9" unbaked pastry pie crusts
12 oz. thick sliced boneless turkey breast
2 cups turkey gravy
2 cups buttered mashed potatoes
1/2 cup cranberry sauce or 1 oz. dried cranberries
2 cups prepared herb seasoned stuffing
1/4 t. freshly* ground pepper
Kosher* salt, to taste
1 egg, beaten with 1 t. water*

Preheat oven to 350. Line pie plate with 1 unbaked crust. Place turkey in bottom of crust. Pour 1 cup gravy over turkey; cover with mashed potatoes. Add a layer of cranberry sauce. Spoon stuffing over cranberries. Pour on remaining gravy. Sprinkle with S&P. Cover with top crust; flute edge. Brush egg wash on top of crust. Place on a rimmed* baking sheet. Bake 45 min. or until golden brown.

"It's wiser to surrender before the miraculous scope of human generosity, and to just keep saying thank you, forever and sincerely."

Love,

Machete Milletti

Spiral Omelet Supreme

This roly-poly omelet is a fun new way to do eggs for brunch! If you want diff. veggies, just substitute 2 cups of your favs.
(serves 8)

4 oz. cream cheese with chives*, softened
3/4 cup 2% milk
1/4 cup plus 2 T. grated Parmesan cheese, divided
2 T. all-purpose flour
12 large eggs
2 t. canola oil
1 large red* bell pepper, chopped
1 cup sliced fresh cremini* mushrooms
1 small sweet* onion, chopped
1&1/4 t. Italian seasoning, divided
1&1/2 cups shredded part-skim mozzarella cheese
1 plum or Campari* tomato, seeded and chopped

Preheat oven to 375. Line bottom and sides of a greased 15x1-x1" pan with parchment paper; grease paper. Beat cream cheese until soft; slowly beat in milk. Beat in 1/4 cup Parmesan and flour. In a large bowl, beat eggs until blended. Add cream cheese mixture; mix well. Pour into prepared pan. Bake until set, 20-25 min. Meanwhile, in a large skillet, heat oil over med.-high heat; sauté pepper, mushrooms, and onion until crisp-tender, 3-4 min. Stir in 1 t. Italian seasoning. Keep warm. Remove omelet from oven; top with mozzarella, tomato, and pepper mixture. Starting with a short side, roll up omelet jelly-roll style, lifting with the parchment and removing it as you roll. Transfer to a platter. Sprinkle with the remaining grated Parm. and Italian seasoning.

"Shall we make a new rule of life...always try to be a little kinder than is necessary." ~ from the book Wonder

Love,

MM

Chicken Scarapiello

This healthy family dinner is made on a rimmed sheet pan ~ one and done!!
(serves 5)

2 red bell peppers, cut into 1" pieces
1 yellow* or orange* bell pepper, cut into 1" pieces
1 cup grape tomatoes
1 med. fennel bulb, trimmed, cored, and sliced 1/4" thick
5 cloves garlic, halved
2 T. EVOO
1/2 t. freshly ground pepper
1/4 t. plus 1/8 t. kosher* salt
10 bone-in chicken pieces (breasts, thighs, and drumsticks), about 2&1/2 lbs.
1/2 t. dried Italian seasoning
4 links chicken sausage, not precooked; about 12 oz.
Sourdough or Italian bread (optional)

Heat oven to 425. Toss first 5 ingredients with 1 T. oil, 1/4 t. pepper, and 1/8 t. salt, and spread onto rimmed sheet pan. Toss chicken with 1 T. oil, 1/4 t. pepper, 1/4 t. salt, and the Italian seasoning. Add to pan along with sausages. Roast 35 min., turning sausages halfway though. Remove from oven. Cut sausages on the diagonal into 1/2" thick slices. Divide veggies and sausage among 5 plates, and top each with 2 pieces of chicken. Serve with bread, if desired.

"Our hearts will have no peace til they rest in You."

Love,

MM

How to Carve a Turkey

HAPPY THANKSGIVING!!!!

I saw this in the Real Simple mag. and thought I would share it. Here is their quote: "You've bought it, stuffed it, cooked it, and now you have to carve it. If you're daunted by the task - some of the best cooks are - just remember that carving a turkey comes down to simple technique".

What you need:
Carving board
Chef's knife or slicing knife
Paper towels
Platter
Cutting board
Long flexible knife or boning knife\
Tongs

Follow these steps:
1.  Remove the string - Pace the turkey on a carving board. Remove the string tying the legs together
     using the top of your chef's knife.

2.  Remove the legs and thighs - Cut through the skin that connects the breast and the drumstick.
     Slice down until you reach the joint. Using a paper towel, grab the leg and push down, separating
     the leg and thigh from the bird. Use your chef's knife to slice through the joint.

3.  Remove the drumsticks - Separate the drumstick and the thigh by cutting through the joint that
     connects them. Transfer the drumstick to a platter; set aside the thigh meat on a cutting board
     to slice later. Repeat steps 2&3 with the other leg.

4. Remove the wishbone - Find the wishbone at the ftont end of the breast. Use your fingers to
    pull it out. Removing the wishbone makes it easier to carve off the breast meat.

5. Remove the turkey breast - Find the breastbone. Position a long flexible knife or boning knife
    on one side of it, and slice downward. as close to the bone as possible. As you slice, use your
    other hand to pull the meat away from the breastbone, until you've cut the breast off the carcass in
    one piece. Transfer to the cutting board.

6. Remove the wings - Using the chef's knife, slicing through the joint to remove a wing and transfer
    to the platter. Repeat steps 5&6 on the other side.

7. Slice the thigh meat - Work on the cutting board. Holding the thigh bone with tongs or a paper
    towel, remove the meat from the bon with the edge of the chef's knife. Transfer to platter

8. Slice the breast meat - Using the tongs to steady the breast, position the meat so you'll cut it at
    its shorter length. Slice against the grain, taking care to keep skin attached. Transfer to platter.

"Praise the Lord! Praise God in His sanctuary; praise Him in His mighty heaven! Praise Him for His
 mighty deeds; praise Him according to His excellent greatness! Praise Him with trumpet sound;
 praise Him with lute and harp. Praise Him with tambourine and dance; praise Him with strings
 and pipe! Praise Him with sounding cymbals; praise Him with loud clashing cymbals! Let
 everything that has breath praise the Lord! Praise the Lord!" ~ Psalm 150

I am VERY grateful for all of you, Dear Readers!!

Love,

Machete Milletti (aka Chef Deb)

Ina Garten's Orange Honey Glazed Carrots

I have also been a huge fan of hers, and Ina said these are SO good!!!! Another side suggestion for your T-day feast!!
(no serving size, but based on the amts. - a lot)

3 bunches organic* carrots, peeled
1/2 cup water
2 T. unsalted Kerrygold* butter
2 T. honey
Kosher salt
1 t. minced fresh ginger
1 t. grated orange zest
1/2 cup freshly squeezed orange juice
1/2 t. freshly ground black pepper

Cut the carrots diagonally in 1" thick slices. You should have about 5 cups of carrots. Place water, butter, honey, 2 t. salt, and ginger in a large sauté pan and bring to a boil. Add the carrots, cover the pan, and simmer over med.-low heat for 5 min. Remove the lid and continue to cook for about 20 min. or until all the water has evaporated. You may want to raise the heat for the last 5 min. Add the orange zest and OJ to the pan, tossing with the carrots. Simmer uncovered for about 5 min., until the carrots are al dente (tender but still resistant when you bit) and the sauce glazes the carrots. Add the pepper and more* salt, to taste.

"A Thankful Attitude opens windows of Heaven."

Have FUN today!!

Love,

MM

Valeri Bertinelli's Apple Walnut Stuffing with Apple Butter

I just happened to buy her new cookbook (and have been a fan of hers for YEARS), and she was demonstrating this Thanksgiving side on The Kitchen (food channel) yesterday. What is so unique about this recipe is she bakes it in a buttered bundt pan so you can slice it!! Thanks, Valerie for this and all the laughs!!
(serves 12-14)

3 T. unsalted butter, plus more for the bundt pan
1&1/2 cups walnuts
4 oz. sweet Italian sausage, casings removed
4 oz. hot Italian sausage, casings removed
2 celery stalks, chopped
1 med. sweet* onion, chopped
1 Granny Smith apple, diced
Kosher salt and freshly ground pepper
1 14 oz. package cubed stuffing mix
1 T. finely chopped fresh sage
2 t. finely chopped fresh thyme
1&1/2 low sodium* turkey or chicken stock
1/2 cup apple butter
1 large egg, lightly beaten

Preheat the oven to 400. Lightly butter a bundt pan. In a dry sauté pan set over medium heat, toast the walnuts until light golden brown, about 5 min., cool and chop. Melt the butter in a large skillet over med.-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 min. Reduce heat to med. and the celery, onion, apple, and 1/2 t. salt and cook, stirring occasionally, until softened, 8-10 min.; remove from the heat. In a large mixing bowl, add the stuffing mix, sage, thyme, and walnuts. Mix together the stock, apple butter, and egg in a separate bowl, then add it to the mixing bowl along with the sausage-veggie mixture. Add 1/2 t. each S&P, and stir gently to combine thoroughly. Transfer the stuffing mixture to the bundt pan and bake until hot and golden brown on top, 30-40 min. in the bundt pan, then unmold onto a serving platter.

"The only way to discover the limits of the possible is to go beyond them into the impossible."

Love,

MM

Jellied Coleslaw (low sodium)

Do not be afraid! This was served at our Senior Luncheon last month, and we all went back for seconds. Here is the quote about it: "A nice change from regular coleslaw. You'll find the sugar-free gelatin has less sodium than the regular, and the taste difference isn't noticeable." Thanks, Sue Eddy for this recipe!
(no serving size given)

Small box of lemon gelatin dessert powder
1 cup water, boiling
1/2 cup water, cold
2 T. white distilled vinegar
1/2 cup low sodium mayonnaise
1/2 cup sour cream
1 T. Dijon* mustard
1 T. minced onion
3 cups cabbage, shredded (or any combination of veggies)

Dissolve gelatin in boiling water. Add cold water, vinegar, mayo., sour cream, mustard, and onion, mixing thoroughly. Chill until slightly thickened, about 1 hour. Fold in cabbage. Pour into mold or glass serving bowl. Chill until firm, about 2 hours.

"Happiness keeps you Sweet.
 Trials keep you Strong.
 Sorrow keeps you Human
 Failures keep you Humble
 Success keeps you Glowing
 But, only God keeps you Going!"

Love,

MM

Chicken-Apple Burgers

I made these yesterday, and all the recipients declared them DELISH, moist, and juicy!!
(serves 4)

1 medium Granny Smith apple, finely chopped (1 cup)
1/2 small sweet* onion, finely chopped
1 T. Kerrygold* butter
1&1/4 t. poultry seasoning (if you take off the lid of yours, and there is no aroma, throw it
    out and go buy new - it has lost it punch and pazazz!!*)
1/2 t. kosher* salt
1/8 t. ground white* pepper
2 T. apple juice
1 lb. ground chicken
4 slices baby* Swiss
Honey mustard, for serving (optional*), or mayonnaise*
Butter* lettuce
4 potato* rolls

Heat grill or broiler. Melt butter in a med. skillet. Saute onions until they are soft. Let cool. In a med. bowl, mix apple, onion, poultry seasoning, apple juice, S&P. Add ground chicken; mix well. Shape into 4 patties, about 12" thick. If using a grill, oil rack, or place on broiler pan. Cook 14-20 min. or until insta-read thermometer registers 165, turning patties once (there will be a lot of liquid, drain*). Lay on the cheese slices to melt.  Remove from heat and let rest 5 min. Lightly toast cut sides of rolls, if desired, and spread with honey mustard or mayo. Place patties on bottom roll, top with lettuce, and roll top. Serve with Lay's* potato chips!

"Her hand was the hardest to hold for she found love in herself - which raised the stakes for everyone else."

To God be the Glory!!!

Love,

MM

MM's Potato Packets

These were a part of my Autumnal Feast I made for my peeps last night. My housemate, Michael said, "I gotta have the recipe!", so here it is!
(1 potato serves 1)

As many russet potatoes as you need
Garlic powder
Dry minced onion
Lawry's seasoned salt
Dried parsley
Freshly ground lemon pepper
Kerrygold butter
Grated Parmesan cheese

Preheat the oven to 425. Cut the potato horizontally into slabs. Cut the slabs into thick long sticks. Put into a deep bowl, cover with cold water, and add ice. Let sit for at least an hour. Drain, and put on a clean kitchen towel. Thoroughly dry. Lay two large sheets of foil on top of each other. Pile the potato sticks in the middle of the top foil sheet. Top with all spices, pieces of butter, and shake on the cheese. Securely fold into a packet. Fold the bottom foil around the first to make sure there is no leakage in your oven. Roast for at least an hour. Bon Appetit.

"Confidence never goes out of style!"

Love,

Machete Milletti

Spinach and Cheddar Slab Quiche

This one is from Martha Stewart's "Living" mag., and is perfect as your breakfast for your holiday guests!
(serves 8)

Unbleached all-purpose flour, for dusting
1 sheet (14 oz.) frozen all-butter puff pastry, thawed
10 large eggs, plus 1 egg white
1/2 t. water
1/4 cup white sesame seeds
10 oz. frozen shopped spinach, thawed, drained, and squeezed dry
3 oz. sharp* cheddar, fontina*, or Gruyere* cheese, coarsely grated (one cup)
1&1/4 cups heavy cream
Kosher salt
Freshly ground pepper

Preheat the oven to 400. On a floured surface, roll out dough to a 12x16" rectangle; prink all over with a fork. Whisk egg white with 1/2 t. water; brush over dough. Sprinkle evenly with sesame seeds. Roll dough onto rolling pin; unroll onto a 9x13" rimmed baking sheet or shallow baking dish. Line with parchment paper; fill with pie weights or dry beans. Bake 20 min. Remove weights and parchment (if it sticks, bake a few more min.; continue baking until golden and set on bottom, 8-10 min. more. If browning too quickly, tent edges with foil. Immediately prick bottom where puffed excessively to flatten. Let cool 10 min. Scatter spinach and cheese evenly over pastry. In a large bowl, whisk together eggs, cream, 1&12 t. salt, and 1/4 t. pepper. Pour evenly over spinach and cheese. Bake until quiche is set and puffed slightly, 18-22 min. If browning too quickly, tent with foil. let cool on a wire rack; serve warm or at room temp.

"He gives strength to the weary, and increases the power of the weak." ~ Isaiah 40:29

Happy Friday, Friends!!

Love,

MM

Salmon and Crearmy Orzo

This meal is made in just one dish and is a slam dunk on any night. One might say it is a flash in the pan!!
(serves 4)

2&1/2 oz. smoked* uncured* bacon, cut into 1/4" pieces (1/2 cup)
1/2 med. sweet* onion, chopped (3/4 cup)
2 celery stalks, thinly sliced (3/4 cup)
1 cup orzo
1/2 t. grated lemon zest, plus 1 T. fresh juice, and lemon wedges for serving
3 cups low-sodium chicken broth
Kosher salt and freshly ground pepper
1/2 ground coriander
4 wild-caught* skinless salmon fillets (each 4 oz.)
1/2 small head radicchio, cored and sliced (2 cups)

Preheat oven to 450. Combine bacon, onion, and 1/4 cup celery in a large straight sided oven proof* skillet over med. high heat; cook stirring until bacon is beginning to brown, about 5 min. Add orzo, cook, stirring 1 min. Stir in lemon juice and broth; season with S&P. Bring to a simmer and cook, stirring, until orzo is tender and liquid has nearly evaporated, 8 min. Stir together coriander, zest, 1 t. salt and 1/4 t. pepper in a small bowl. Season fish with spice mixture and nestle into orzo in skillet; cover and transfer to oven. Bake until fish is just cooked through, 5-6 min.; transfer fish to a plate. Let orzo cool 5 min., then sir in radicchio with remaining 1/2 cup celery just until wilted. Return fish to skillet and serve with lemon wedges.

"Receive love. Give love. Repeat."

Love,

Machete Milletti

Green Salad with Pear Dressing, Gorgonzola, and Toasted Walnuts

I saw this in the paper this morning. They suggested it would make a light and bright start to your Thanksgiving meal. I agree, but it sounds too good to wait!!
(serves 8)

1 very ripe small pear, peeled, cored, and sliced 1/2" thick (2/3-3/4 cup)
2 firm ripe pears, preferably red
1/3 cup distilled white vinegar
2 t. honey
1/4 t. kosher salt
2&1/2 T. walnut oil
1/8 t. freshly* ground black pepper
8 cups loosely packed watercress, arugula, or greens of your choice
1/2 cup chopped toasted walnuts, toast in a dry skillet*
4 oz. crumbled Gorgonzola Dolce, Roquefort, or blue cheese of your choice

In a small saucepan combine the sliced pear, vinegar, honey, and salt. Bring to a boil. Simmer until the mixture is reduced to 2/3 cup. Let cool slightly, transfer the mixture to a blender and blend until smooth. Add the oil and pepper; pulse one or two times. Taste and add additional S&P, if desired. Core the remaining pears and thinly slice. In a large bowl drizzle the watercress with some of the pear dressing and toss well. Mound 1/8 of the salad on each of eight plates and top each portion with the walnuts, Gorgonzola Dolce and sliced pears.

"For everyone who asks receives; the one who seeks finds; and to the one who knocks, the door will be opened."

TRY to stay dry in all this RAIN we are having, and don't forget to have FUN!!

Love,

MM

Raspberry Cheesecake with Chocolate Crust

"This scrumptious cheesecake with chocolate drizzle just bursts with berry-licious flavor!!"
(serves 12)

Filling:
1 pkg. (10 oz.) frozen raspberries, partially thawed
1 T. cornstarch

Crust:
1 pkg. chocolate wafer cookies
1/3 cup Kerrygold* butter, melted


Cheesecake:
1&1/2 cups Sugar in the Raw*
2 pks. (8 oz. each) cream cheese, at room temp.
4 eggs
1&1/2 cups sour cream
3 T. cornstarch
1 t. vanilla extract

Sauce:
2 squares (1 oz. each) semisweet baking chocolate
1/4 cup water
2 T. Kerrygold* butter

Filling: Combine raspberries and cornstarch in a 2 qt. pot; cook over med. heat, stirring constantly, 6-10 min. until mixture comes to a boil Continue boiling 1 min. Transfer to a heatproof bowl; cool 10 min.
Crust: Preheat the oven to 325. In a food processor, process cookies until very finely chopped. Add butter; process until smooth. Press onto bottom of a 9" springform pan.
Cheesecake: Combine sugar and cream cheese in a bowl. Beat at med. speed, scarping bowl often, until creamy. Add eggs one at a time, beating well after each addition. Add sour cream and cornstarch. Continue beating, scraping bowl often, until well mixed. Stir in vanilla. Pour half of cheesecake batter over crust. Spoon filling evenly over batter in pan. Top with remaining cheesecake batter. Bake 60-70 min. or until just set 2" from edge of pan. Turn oven off; leave cheesecake in oven 2 hours. Remove from oven; loosen side of cheesecake from pan by running a knife around inside of pan. Cool completely. Loosely cover; refrigerate 8 hours or overnight.
Sauce: Combine chocolate, 1/4 cup water and butter in a 1 qt. pot. Cook over med. heat, stirring occasionally, until mixture is melted and smooth. Serve cheesecake drizzled with sauce.

"How deep is the Father's love for us!"

Love,

MM

Spanish-Style Mashed Potatoes with Chorizo

We are taking a trip around the world with these spuds!!
(serves 8)

3 lbs. Yukon gold potatoes, peeled and cut into 1" chunks
4 oz. Spanish-style cured chorizo, casings removed, diced
1&1/2 cups buttermilk (DIY: add vinegar* or lemon juice* to whole milk*, stir and let sit)
2 T. unsalted Kerrygold* butter
3/4 t. kosher* salt
1/4 t. lemon* pepper*
Fresh cilantro, for garnish

Place potatoes in a lidded pot. Fill with cold water until potatoes are covered by 1". Cover pot and bring to a boil. Reduce heat to a simmer and cook 10 min. or until fork-tender. Meanwhile, heat a sauté pan over med. Cook chorizo 2--5 min, until crispy. Drain potatoes and return to pot immediately; mash. Stir in 3/4 of the crispy chorizo, the buttermilk, butter, and salt &P. Scatter remaining chorizo and cilantro on top.

"A dream is a promise to yourself that is worth keeping."

Have FUN today!!!

Love,

Machete Milletti

Spicy-Sweet Cranberry Meatballs with Balsamic Cranberry-Fig Compote

Saw this one in the paper this morning, and wanted to share. You can make these up to 2 days ahead and refrigerate the meatballs in their sauce. Reheat over low or in a slow cooker. The meatloaf mixture also makes great slider patties!!
(makes 35 meatballs and 3 cups of sauce)

Meatballs:
1 lb. ground beef (15% fat)
1 lb. ground pork
1/2 cup dried cranberries, minced
1/4 cup panko breadcrumbs
1 t. grated fresh ginger,
2 garlic cloves, minced
1 large egg, lightly beaten
Kosher* salt
Freshly ground pepper
2 T. canola oil

Balsamic cranberry-fig compote: Or store bought whole cranberry sauce plus 2 T. balsamic
1 cup water
Juice of 1 orange
1 cup chopped dried figs
1 cup Sugar in the Raw*
1 cinnamon stick
1 10 oz. package fresh or frozen cranberries
2 T. balsamic vinegar
Zest of 2 orange
Pinch of kosher* salt
1/2 cup water
1/4 cup hoisin sauce
1/4 cup ketchup
1 T. brown sugar
2 T. soy sauce
1*-2 T. sriracha hot sauce

To make the meatballs: Combine the 1st 9 ingredients in a large bowl. Roll into 36 golf ball size meatballs. Heat the oil in a Dutch oven over med.-high. Working in batches to avoid overcrowding, cook meatballs 5 min., turning to brown on all sides. Remove meatballs from pan; pour off excess fat. Return pan to med. -high heat. Add 1 cup of the compote, water, hoisin sauce, ketchup, brown sugar, soy sauce and sriracha. Stirring to combine; bring to a simmer. Add meatballs, stirring gently to coat with sauce. Cover, reduce heat to low and cook 30 min. or until meatballs are done., stirring occasionally. Serve with frilly* colored* toothpicks and sauce on the side.
To make the compote: Bring 1 cup water to a boil in a large saucepan. Remove from heat; stir in the OJ, and figs. Let stand 15 min. Return pan to med.-high. Add sugar and cinnamon stick; bring to a boil Add the cranberries. reduce heat; simmer 10 min. or until cranberries start to burst. Remove from heat; stir in balsamic, zest and salt. Cool completely; transfer to a jar. Refrigerate up to 3 weeks.

"The most treasured gift we can give to God is our love."

Love,

MM

Thai-Spiced Salmon and Coconut Noodles

This yumminess calls for Udon noodles. If you can't find any, sub in your choice of soba (buckwheat) noodles, linguine, or whole-wheat pasta.
(serves 4)

12 oz. udon noodles
8 oz. green beans, cut into 2" pieces
1 T. canola or coconut oil
3 T. scallions, thinly sliced
1 1" piece of ginger, peeled and cut into matchsticks
1 small* jalapeno, seeded and thinly sliced (wear gloves*)
3/4 t. ground coriander
1/4 t. ground turmeric
1 15 oz. can light coconut milk
1 t. fresh lime zest
1/4 cup water
1&1/4 lb. wild caught* salmon, cut into 4 pieces
3 T. fresh lime juice, from 2 limes
1 t. reduced-sodium soy sauce or Ponzu Citrus Sauce*
1 cup fresh cilantro leaves

Bring a large pot of water to a boil and cook noodles according to package directions, adding green beans for the last 3 min. of cooking. Drain and rinse. Meanwhile, heat a med. deep skillet over med. heat. Add oil, scallions, ginger, and half of the jalapeno and cook, stirring, for 1 min. Add coriander and turmeric and cook, stirring, 30 sec. Add coconut milk, lime zest, and water and bring to a gentle simmer. Add salmon and gently simmer, covered, until salmon is opaque throughout, 5-7 min. Remove from the heat and add lime juice, soy sauce, and half the cilantro. Divide noodles, green beans, and salmon among bowls and spoon coconut broth over the top. Sprinkle with remaining scallion greens, jalapeno, and cilantro.

"Simple gestures can bring powerful comfort."

Love,

MM

Slow Cooker Sausage Risotto

Risotto is kind of a pain to make, but in the crock pot, it couldn't be simpler or more delicious!! Just serve with some warm garlic bread, and you have an easy and complete meal.
(serves 6)

3 T. Kerrygold* butter, divided
5 cloves garlic, minced
1 lb. Italian sausage, casings removed
2 cups Arborio rice
1/2 cup white wine
4&1/2 cups low-sodium* chicken broth or stock
1 cup grated Parmesan cheese, plus extra for serving
2 T. cold butter
1/2 t. kosher* salt
1/4 t. freshly* ground black pepper
1 cup half and half
Flat leaf* parsley
5 oz. fresh baby spinach

Heat 1 T. butter in a skillet over med. heat. Add garlic and stir for 30 sec. until fragrant. Add the sausage and cook, breaking up with a spoon or spatula until well-browned. Add rice and cook for 1 min. Deglaze pan with white wine, and stir until all the little bits on the bottom of the pan are lifted. Pour sausage mixture into the bottom of a 6 qt. slow cooker. Add chicken broth. Cover and cook on low for 2&1/2 hours, until rice is tender. After 2&1/2 hour add Parmesan, 2 T. butter, and baby spinach, stirring until cheese and butter are both melted and fully incorporated. Mix in the half and half, stir. Serve.

"One morning she woke up different. Done with trying to figure out who was with or against her, or walking down the middle because they didn't have the guts to pick a side. She was done with anything that didn't give her peace. She realized that opinions were a dime a dozen, validation was for parking, and loyalty wasn't a work but a lifestyle. It was this day that her life changed. And not because of a man, or a job, but because she realized that life is way too short to leave the key to your happiness in someone else's pocket."

Have FUN today, and Happy Friday!!!!!!

Love,

MM

Homemade Chicken Stock

This recipe is from the cookbook from the renown restaurant in Woodinville, WA, The Herbfarm. It takes a bit of work and time, but the result is totally and deliciously different from the contents of a can or paper box (tho, I admit I use both - but always low sodium). You will notice there is no salt or pepper in this recipe. Leave those to the eater to determine their desired amt.!
(makes 4 quarts, and can be frozen)

6 lbs. chicken parts or bones, or 2 whole chickens with breast meat removed, each cut into 6 pieces
About 4 qts. cold water
1 small bunch flat-leaf* parsley stems
4 4" springs fresh thyme
2 fresh bay laurel leaves
1 sweet* onion, quartered with peel
1 organic* carrot, peeled and cut into 1" pieces
2 ribs celery, cut into 1" pieces

Stock: Put the chicken parts in an 8 qt. or larger stockpot, and add enough cold water to cover. Bring the stock to a simmer over med. heat, then reduce the heat to maintain a very gentle simmer. Using a ladle, skim off any fat or impurities that rise to the surface. Simmer for 30 min., skimming several more times.
Aromatics: Tie the parsley, thyme, and bay leaves together with cotton string to make a bouquet garni. Add it to the pot along with the vegetables. Continue to cook the stock uncovered at the lowest simmer for 2-3 more hours, skimming from time to time if needed.
Straining and storing: Pour the stock through a large colander placed over another large pot or a very large bowl. Discard the solids. If you wish to use the stock right away, let it settle for about 5 min., then skim off all the fat with a ladle. Otherwise refrigerate the stock uncovered and later remove the congealed fat with a large spoon. Store the stock covered in the refrigerator for up to 3 days or freeze it in small batches for later use.

"Gratitude makes sense of our past, brings peace for today, and creates a vision for tomorrow".

Love,

MM

Chocolate-Peanut Butter Mousse Cups

Funola and YUMOLA!!
(makes 60 cups)

1 cup semisweet chocolate chips, plus more, chopped, for sprinkling
1 cup creamy peanut butter
1&1/2 cups heavy cream
60 mini phyllo shells, frozen*, thawed
Peanut butter chips, chopped, for sprinkling

Place 1 cup of chocolate chips in a large microwave-safe bowl. Heat in 30 sec. increments until completely melted. Stir in peanut butter until well combined; set aside. In a med. bowl, beat cream with an electric mixer until stiff peaks form. Gently fold whipped cream into chocolate mixture. Transfer to a ziplock bag. Use immediately, or chill in refrigerator up to overnight and leave on counter for at least 1 hour before using. When ready to serve, pipe filling into phyllo shells and sprinkle with chopped chocolate and peanut butter chips.

"Gracious words are a honeycomb, sweet to the soul and healing to the bones."

Love,

Machete Milletti

Ayesha Curry's Sweet and Spicy Pork Chops with Brussels Sroups and Apples

Ayesaha says her husband, Stephen typically isn't big on spicy foods, but he loves this recipe! The apples and Brussels sprouts caramelize as they roast, so they balance out the heat from the pork.
(serves 4)

1 lb. medium Brussels sprouts (about 30), halved and any loose leaves removed*
2 Gala apples, cored and sliced 1/4" thick
3 T. EVOO
2 T. unfiltered* cider vinegar
1 T. brown sugar
Kosher salt and freshly* ground pepper
Spice mix (1 t. chili powder, and 1/4 t. each cayenne, garlic powder, smoked paprika, ground
     mustard, S&P)
4 small bone-in pork chops (1" thick; about 2 lbs. total)

Heat oven to 425. On a large rimmed baking sheet, toss Brussels sprouts, and apples with 2 T. oil then vinegar, sugar, and 1/2 t. each S&P. Roast, tossing once, until golden brown and tender, 15-18 min. Meanwhile, make the spice mixture in a small bowl. Heat a large cast iron or regular skillet over med.-high heat. Season all sides of the pork chops with the spice mix. Add remaining T. of oil to the skillet, then pork chops, and  cook until pork is a deep golden brown, and it registers 145 on an instant read thermometer 3-5 min. per side. Serve with Brussels sprouts and apples.

"God gives us second chances."

Don't forget to have some FUN today!!

Love,

MM

Mediterranean Braised Chicken

This dinner's aroma will have 'em come running!!
(serves 4)

1/2 cup sliced natural almonds
3 lbs. chicken drumsticks and thighs, skin removed
1/2 t. kosher* salt
1/4 t. freshly* ground pepper
Coconut* oil cooking spray
1 sweet* onion, chopped (1 cup)
1 can (14.5 oz.) diced tomatoes with rosemary and oregano
1/2 cup water
1/2 cup golden* raisins
1 pkg. (5.8 oz.) roasted garlic and olive oil couscous
2 t. EVOO*

In a 12" nonstick skillet, cook almonds, stirring, over med. heat until golden brown, 5 min. Sprinkle chicken with S&P. Coat the same skillet with cooking spray; heat over med.-high heat. Add chicken; cook, turning once, until browned, abut 5 min. per side. Remove from skillet, and keep warm. Add onion; over med. heat, cook, stirring, until starting to brown and soften, 7-8 min. Stir in tomatoes, water, and raisins; add chicken. Cover; bring to boil. Reduce heat to low; cook 25 min. or until chicken is no longer pink near bone. Meanwhile, prepare couscous according to package directions with oil; transfer to a serving platter. Top with chicken and sauce; sprinkle with almonds.

FOCUS on the positive today, and refuse to complain about anything!

Love,

MM

Cranberry-Lime Pie

"The spirit of a Key lime pie in the guise of a luscious cranberry curd. The contrast between the snappy press-in crust and the tart filling in this recipe is pure genius." Editor's Note: I inadvertently published this obvi before it was finished. Sorry to the three readers who viewed it. Here it is in its entirety!
(serves 8)

Crust:
4 oz. gingersnap cookies (about 16 if using Nabisco)
1 cup pecans
4 T. unsalted Kerrygold* butter, melted
3 T. light brown sugar

Filling and Assembly:
1 12 oz. package fresh or frozen, thawed, cranberries, plus 4 oz. (about 1&1/4 cups), for serving
2&1/2 cups granulated sugar, divided
3/4 cup water, divided
3 large eggs
2 large egg yolks
1 t. finely grated lemon zest
2 t. finely grated lime zest, divided
1/2 cup fresh lime juice
Pinch of kosher salt
3/4 cup unsalted Kerrygold* butter, room temp, cut into pieces
Whipped cream, for serving

Crust: Preheat oven to 350. Pulse cookies in a food processor until very finely ground (you should have about 1 cup). Add pecans; pulse until finely ground. Add butter and brown sugar; pulse to combine. Transfer to a deep 9" pie dish Using a measuring cup, press firmly onto bottom and up sides of dish. Bake until firm and slightly darkened in color, 10-15 min. If crust slides down sides, gently press back up. Let cool. Crust can be baked 1 day ahead. Store tightly wrapped at room temp.
Filling and Assembly: Bring 12 oz. cranberries, 1 cup granulated sugar, and 1/4 cup water to a boil in a large saucepan over med.-high. Reduce heat; simmer until cranberries burst and most of the liquid evaporates, 12-15 min. Let cool. Puree in a blender until very smooth. Cook puree, eggs egg yolks, lemon zest, lime juice, salt, and1/2 cup sugar, and t. lime zest in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring with a rubber spatula and scraping down side of bowl often, until curd thickens and coats spatula, 8-10 min. Let cool until just warm. Using an electric mixer on  med.-high , beat curd, adding butter a piece at a time and incorporating after each addition, until curd looks lighter in color and texture, about 5 min. Scrape into crust and chill until firm, about 2 hours. Bring 1/2 cup sugar and 1/2 cup water to a simmer in a small saucepan over med. heat, stirring to dissolve sugar. Add remaining 4 oz. cranberries and cook until barely starting to soften, about 1 min. Using a slotted spoon, transfer cranberries to a wire rack set inside a rimmed baking sheet. Chill until no longer sticky, 20-30 min. Toss remaining 1/2 cup granulated sugar and 1 t. lime zest in a small bowl. Toss cranberries in lime sugar. Top pie with cranberries; serve with whipped cream.

"Work for justice; pray for mercy".

Love,

MM

Pommes Aligot

Pommes Aligot, a rich and creamy traditional dish from the French Pyranees, will warm you up from the inside out. It is a magical blend of potatoes and cheese. What's not to like??
(serves 6-8)

2 lbs. Yukon Gold potatoes, peeled, cut into 1/2" slices
1 T. kosher* salt
6 T. Kerrygold* butter
2 cloves garlic, minced
1&1/2 cups whole* milk
1&1/2 cups shredded mozzarella cheese
1 cup shredded gruyere cheese
Kosher* salt and freshly* ground pepper, to taste

In a pot, combine potatoes with enough water to cover; add 1 T. salt. Bring to a boil; partially cover. Reduce heat to simmer; cook until tender, about 12 min. Drain; wipe out pot. Transfer potatoes, butter and garlic to a food processor; process 10 seconds. Add 1 cup of milk; process until smooth. Return potato mixture to the pot over me.-low heat. Add cheese; cook, stirring constantly, until melted, adding more milk if needed to remain creamy. Season with S&P.

"Hope in the heart puts a smile on the face."

Love,

MM

Classic Italian Hoagie

Since it is National Sandwich Day, I wanted to follow suit with this tasty classic.
(makes 2 sammies)

2 (12") Italian-style rolls
1/4 lb. thinly sliced ham
1/4 lb. thinly sliced capicola
1/4 lb. thinly sliced smoked* provolone cheese
1/4 lb. thinly sliced Genoa salami
2 cups shredded iceberg lettuce
1 thinly sliced large tomato
1 thinly sliced sweet or red* onion
2 T. EVOO, divided
4 t. red wine vinegar, divided
Kosher* salt
Freshly* ground pepper
Italian oregano
Hot and or sweet peppers, sliced, if desired

Slice the rolls horizontally, being careful to not slice all the way through. Open up the rolls, and layer on the ham, capicola provolone, and Genoa salami (about 4 slices each). Top each with lettuce, tomato slices, 1 T. of oil, 2 t. of vinegar, S&P, oregano, and peppers.

"You are wonderful and worthy."

Have FUN today, and Happy Friday!!!

Love,

MM

Beef Stroganoff Casserole

This comfort food casserole is sure to be a family pleasure winner!
(serves 6)

Coconut* oil cooking spray
1 lb. lean ground beef
1/4 t. kosher* salt
1/8 t. freshly* ground pepper
1 t. veg. oil
8 oz. sliced cremini* mushrooms
1 large sweet* onion, chopped
3 cloves garlic, minced
1/4 cup dry white wine
1 can (10&3/4 oz.) condensed cream of mushroom soup, undiluted
1/2 cup sour cream
1 T. Dijon mustard
4 cups cooked egg noodles
Chopped fresh flat-leaf parsley

Preheat oven to 350. Spray a 13x9" baking dish with nonstick spray. Place beef in a large skillet; season with S&P. Brown beef over med.-high heat 6-8 min., stirring to break up meat. Drain fat. Remove beef from skillet and set aside. Heat oil in same skillet over med.-high heat. Add mushrooms, onion, and garlic; cook and stir 2 min. or until onion is tender. Add wine. Reduce heat to med.-low and simmer 3 min. Remove from heat; stir in soup, sour cream, and mustard until well blended. Return beef to skillet; stir to blend. Place noodles in prepared dish. Pour beef mixture over noodles; stir until noodles are well coated. Bake 30 min or until heated through. Sprinkle with parsley.

"It is those with the boldest dreams who awaken the best in all of us."

Have FUN today!!!

Love,

MM

Crab-Stuffed Portobella Mushrooms

These deliciously addictive mushrooms are rich in foods your thyroid craves - mushrooms, seafood and leafy greens!!
(serves 4)

4 large portobella mushrooms, stems removed
2 cups crabmeat, check for shell bits*
1 pkg. (8 oz.) cream cheese with chives*, at room temp.
1/2 cup chopped fresh flat-leaf parsley
1/2 cup grated Parmesan cheese
1/2 cup chopped scallions, including green parts
1/2 t. kosher* salt
1/4 t. freshly ground pepper
1/4 t. garlic powder
1/2 cup Panko breadcrumbs
1 T. EVOO

Preheat oven to 375. Place mushrooms (gill side up) on a rimmed baking sheet. Combine the next 8 ingredients in a bowl; spoon into mushroom caps. Sprinkle with breadcrumbs; drizzle with oil. Bake until mushrooms are tender and stuffing is hot, about 20 min.

"Teacher, I will follow you where you go." ~ Matthew 8:19

Love,

Machete Milletti

Halloween Bites #5: Jack-O'-Lantern Pizzas

Happy Halloween!!! Set out a variety of toppings, and let the kids (of all ages) decorate pumpkin-head pizzas. They'll have so much fun, they won't realize that they're eating their veggies!!
(makes 1 dozen)

1 lb. ground beef
1/2 t. kosher* salt
1/4 t. freshly* ground pepper
1 pkg. sourdough* English muffins, split and toasted
1 jar (14 oz.) pizza sauce
2 cups shredded part-skim mozzarella cheese
Sliced ripe olives
Chopped and slivered sweet red, yellow, and orange peppers

Preheat oven to 425. In a skillet, cook and crumble beef over med. heat until no longer pink, 5-7 min; drain. Stir in S&P. Place muffins in  a 15x10x1" pans. Spread tops with pizza sauce; top with beef. Sprinkle with cheese. Back until cheese is melted, about 6 min. Add olives and peppers to make jack-o-lantern faces.

Live your life with a purpose!!

Be safe and sane tonight!!

Love,

MM

Halloween Bites #4: Candy Corn Cookies

This buttery sweet treat can been made ahead of time by shaping and chilling the dough.
And, I didn't even know it is National Candy Corn Day!!!!!
(makes about 5 doz.)

1&1/2 cups Kerrygold* butter, softened
1&1/2 cups sugar
1/2 t. vanilla extract
3 cups all-purpose flour
1 t. baking soda
1/2 t. sea* salt
Yellow and orange paste food coloring

Cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Divide the dough in half. Tint one portion yellow. Divide remaining dough into 2/3 and 1/3 portions. Color the large portion orange; leave the smaller portion plain. Shape each portion of dough into 2 8" logs. Flatten top and push sides in at a slight angle. Place orange logs on yellow logs; push plain logs to form a slightly rounded top. Wrap in plastic; refrigerate until firm, 4 hours. Preheat oven to 350. Unwrap and cut dough into 14" slices. Place 2" apart on ungreased baking sheets. bake until set, 10-12 min. Remove to wire racks to cool.

"Anxiety is the result of envisioning the future without Christ."

Love,

MM

Halloween Bites #3: Bat Wing (Tomato) Soup

This spooky tomato soup gets extra richness from a splash of cream. It's laced with garlic (to keep vampires away!), and garnished with tasty, toasty "bat wings".
(serves 6)

2 T. canola oil
4 garlic cloves, peeled
4 cans (14&1/2 oz. each) stewed tomatoes, undrained
1/2 cup heavy whipping cream
6 slices black rye* bread
2 T. Kerrygold* butter, melted
2 t. Italian seasoning
Freshly ground pepper

In a large saucepan, heat oil over med. heat; sauté garlic just until tender Stir in tomatoes. Puree with an immersion blender. Or, puree in batches in a blender and return to pan. Bring soup to a boil. Stir in cream; heat over low heat. Keep warm. Preheat oven to 400. For wings, flatten bread on a work surface using a rolling pin. Cut each slice diagonally in half; remove crusts. Using kitchen scissors, cut to resemble bat wings. Place on an ungreased baking sheet. Brush tops with butter; sprinkle with Italian seasoning Bake until toasted, 5-8 min., turning once. Serve soup with wings. If desired, sprinkle with pepper.

"Live a life of Gratitude!!"

Love,

MM

Halloween Bites #2: Eyeball Taco Salad

Topped with creepy peepers, this tasty taco salad is packed with beef, cheese, tomato, and satisfying Southwest flavor to make your family very happy.
(serves 10)

2&1/2 lbs. lean ground beef (90% lean)
1 envelope low sodium* taco seasoning (I use Trader Joe's*)
1 can (8 oz.) tomato sauce
3/4 cup water
1 pkg. (15&1/2 oz.) nacho-flavored tortilla chips, crushed
2 cups shredded Monterey Jack cheese
2 cups shredded medium* Cheddar cheese
4 cups torn iceberg lettuce
1 med. red onion, finely chopped
10 slices tomatoes, halved
1 cup (8 oz.) sour cream
10 pitted ripe olives, halved

Preheat oven to 325. In a 6 qt. stock pot, cook and crumble beef over med.-high heat until no longer pink, 7-9 min. Stir in seasoning, tomato sauce, and water; bring to a boil. Reduce heat; simmer , uncovered, 15 min., stirring occasionally. Spread chips evenly in a greased 15x10x1" baking pan; sprinkle with Jack cheese. Top with beef mixture; sprinkle with Cheddar. Bake until bubbly, 25-30 min. Cut into 10 5x3" portions. Top each with lettuce and onion. Add tomato slices, sour cream, and olives to make eyeballs.

"You have to learn how to encourage yourself. You can't count on people to cheer you on and keep you built up."

Love,

MM

Halloween Bites #1: Ham and Cheese Spiders

For the next 5 days I will be giving you Halloween Culinary Treats Suggestions!! Kids really love eating these creepy spider-shaped sammies. It's worth the effort to put them together.
(makes 5 sandwiches)

1 cup chopped fully cooked ham
2 T. finely chopped sweet* onion
2 T. Kerrygold* butter, softened
1&1/2 t. prepared mustard
2 tubes (6 oz. each) small refrigerated flaky biscuits (5 count), divided
1 tube (11 oz.) refrigerated breadsticks
Coconut* oil cooking spray
Foil
5 slices medium* cheddar* cheese
1 large egg yolk
1 t. water
10 ripe olive slices (about 2 T.)
1 T. diced pimientos
1 t. poppy seeds

Preheat oven to 350. Using small pieces of foil, make 40 1/2" foil balls for shaping spider legs; coat lightly with cooking spray. For the filling: Mix the first four ingredients. On a greased baking sheets, pat five biscuits into 3&1/2" circles. For the spider legs cut each of 10 breadsticks crosswise in half; cut each piece lengthwise in half (reserve remaining breadsticks for another use). Attach eight legs to each biscuit, twisting and pressing onto pan to adhere. Tuck a foil ball under the center of each leg to give it a curve. Spoon filling over biscuits. Fold cheese slices into quarters; place over top. Pat remaining biscuits into 4" circles; place over cheese, pressing edges to steal. Whisk together egg yolk and water; brush over tops. Attach olives for eyes; fill centers with pimientos. Sprinkle with poppy seeds. Bake sandwiches until golden brown, 15-20 min. Serve warm.

"Autumn is a second spring when every leaf is a flower."

Have fun and Happy Friday!!!!!

Love,

Machete Milletti

Smoked Salmon and Dill Soup

This is truly an elegant offering!!
(serves 4)

2 T. Kerrygold* butter
2 shallots, finely chopped
2 T. all-purpose flour
2&1/2 cups whole* milk
1/2 fish stock cube, crumbled
1 cucumber, peeled, chopped
6 oz. smoked salmon bits
1 T. chopped fresh dill
2/3 cup half and half
Kosher* salt and freshly* ground pepper, to taste
Lemon pieces and fresh dill sprigs to garnish

Melt butter in a large saucepan. Gently cook shallots in butter until soft. Stir in flour, then gradually add milk. Bring to a boil. Add stock cube and cucumber. Simmer 10 min. Reserve several salmon bits for garnish. Chop remaining salmon bits and add to stock mixture. Cook gently 2-3 min. In a food processor or a blender, process soup to a puree. Clean pan and return puree to clean pan. Stir in the chopped dill and half and half. Season with S&P, and gently reheat. Garnish with reserved salmon bits, lemon pieces, and dill sprigs.

"Give thanks for a little and you will find a lot."

Love,

MM

Cabbage Roll Stew

A head of cabbage seems like it never ends. Here's a delish way to use it up!!
(serves 8)

2 cans (14& 1/2 oz. each) fire-roasted* petite diced tomatoes, drained
1 can (14&1/2 oz.) reduced-sodium beef broth
1 can (8 oz.) tomato sauce
1 T. cider vinegar
1 T. Worcestershire sauce
1 t. garlic powder
1 t. Cajun seasoning
1/2 t. kosher* salt
1/2 t. freshly* ground pepper
1 med. head cabbage (about 2 lbs.), cut into 1&1/2" pieces
1&1/2 lbs. ground beef
1/2 lb. bulk Italian sausage
3 garlic cloves, minced
Hot cooked rice
Chopped flat-leaf* parsley

Mix first 9 ingredients. Place cabbage in a 5-6 qt. slow cooker. In a large skillet, cook beef and sausage with onion and garlic over med.-high heat until no longer pink, 7-9 min.; drain. Spoon over cabbage; top with tomato mixture. Cook, covered, on low until cabbage is tender and flavors are blended, 5-6 hours. Serve over hot rice, and sprinkle with parsley.

"God's gift to us in Jesus Christ exceeds all gifts."

Have FUN today!!!!!!

Love,

MM