Chicken Lombardy

This is easy, peasy and delish. The mushrooms add an amazing flavor to the chicken, and with some cheese and onions on top, fawgettabhoutit!! Go ahead and make this, you will love it!!
(serves 6)

8 oz. package of sliced crimini* mushrooms
2 T. Kerrygold* butter, melted
6 boneless, skinless chicken breasts
1/2 cup all purpose flour
1/3 cup Kerrygold* butter
1/2 cup low sodium* chicken broth
1/2 t. kosher* salt
1/8 t. freshly* ground pepper
1/2 cup shredded mozzarella
1/2 cup shredded Parmesan
2 chopped green onions

In a large nonstick skillet, melt 2 T. butter over med.-high heat, and sauté the mushrooms for 3-4 min., stirring constantly. Cut each chicken breast in half lengthwise and place them between 2 sheets of heavy duty plastic wrap, and pound with a mallet or rolling pin to flatten to 1/8" thickness. Coat the chicken in the flour, and cook for 3-4 min. per side in 1 or 2 T. of butter over med. heat in a nonstick large skillet. Remove the chicken from the skillet to a baking dish, and leave the drippings in the skillet. Sprinkle the mushrooms over the chicken. In the same skillet, add the broth and boil. Reduce the heat and simmer for 10 min. stirring occasionally. Season with S&P, and pour the sauce over the chicken. In a bowl, mix together the cheeses and onions and sprinkle over the chicken. In a preheated 450 oven, bake the chicken for 12-14 min. until the cheese is melted and bubbly.

"When God calls, we need to answer."

Have FUN today!!!!!

Love,

MM

Lemony Broccolini

Here's "meatless Monday" tasty one for ya, courtesy of my gal, Ree Drummond! I am making this for lunch today.
(serves 4)

2 bunches broccolini
2 t. salted Kerrygold* butter
2 cloves garlic, minced
Kosher* salt and freshly ground black pepper
Grated zest and juice of 2 lemons

Bring a large pot of water to a boil. Prepare an ice water bath. Blanch the broccolini in the boiling water for 1&1/2-2 min. Immediately plunge into the ice water, then drain on paper towels. In a large skillet, melt the butter over med.-high heat. Add the garlic and cook for a min. then throw in the broccolini. Toss to coat in the butter and garlic, then sprinkle with S&P. Add the lemon zest and juice and continue cooking for a couple more minutes.

I am "standing on the side of love."

Make sure and have some FUN today!!!

Love,

Machete Milletti

Seven-Layer Dip Cups

Love this - it squeezes 7 layers of fun into an easy-to-eat portion!! Great for game or movie watching, and you don't have to share.
(no serving size)

Small plastic cups with wide tops
Refried beans either pinto or black*
Guacamole
Sour cream
Salsa or Pico de Gallo*
Grated Mexican or Pepper Jack cheese
Sliced black olives
Shredded iceberg lettuce
Tortilla chips, or Scoops*

Spoon ingredients, in order listed, into the glasses, and serve with chips.

"Christ holds all things together."

Love,

Machete Milletti                 

Memaw's Banana Pudding

"There's no monkey business with Memaw. She knows velvety layers of bananas, pudding, cookies and cream taste like home". Serve in a trifle bowl or your favorite glasses. A drizzle of warm caramel sauce on top when serving never hurt anything!!
(makes 12 servings)

3 cups whole milk
2 cups half and half
6 large egg yolks
1&1/2 cups Sugar in the Raw*
1/2 cup cornstarch
1 t. sea* salt
3 T. Kerrygold* butter, softened
2 t. vanilla extract
1 pkg. (12 oz.) vanilla wafers
4 med. bananas, sliced
1 carton (12 oz.) frozen whipped topping, thawed

In a large heavy saucepan, bring milk and cream to a simmer. In a bowl, whisk together egg yolks, sugar, cornstarch, and salt. Whisk a small amount of hot milk mixture into egg yolk mixture; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 min. Remove from heat. Stir in butter and vanilla. Cool 15 min. stirring occasionally. Line bottom of a 3 qt. trifle or other glass bowl with half the vanilla wafers; cover wafers with half the banana slices followed by half the pudding. Repeat layers. Press plastic wrap onto surface of pudding; refrigerate until cold. Just before serving, remove plastic and top with whipped cream. Serve with a big smile!!!!

"Unseen heroes are always seen by God."

Have FUN in the SUN today!!

Love,

Machete Milletti

Fuji Apple Chicken Salad with Creamy Greek Yogurt Dressing

Crunchy apples and celery stand up beautifully to this thick, creamy Greek dressing.
(no serving size - build your salad with the following ingredients in your preferred proportions)

For the salad:
Living Butter Bibb lettuce
Fuji apple, sliced
Precooked grilled chicken, sliced
Cooked sliced beets, or julienned pickled beets*
Slivered* almonds
Chives, chopped, for garnish

Creamy Greek yogurt dressing:
3/4 cup plain* Greek yogurt
2 T. white wine vinegar
2 T. EVOO
2 T. fresh chives, chopped
2 T. fresh flat-leaf* parsley, chopped
1 garlic clove, minced
Kosher salt and freshly ground pepper, to taste

Arrange the salad ingredients on a serving platter.
To make the dressing: Whisk ingredients in a bowl and refrigerate for 30 min. Drizzle over salad and garnish with chives.

"Practice Evangelistic Playfulness."

Happy Friday, Friends!!!!

Love,

Machete Milletti

Moroccan Beef Veggie Soup

Bright, beautiful, and bursting with flavor, this colorful Moroccan soup is perfect for winter!
(no serving size)

2 T. EVOO
1 sweet* onion, finely chopped
1 red bell pepper, cored and diced
3 cloves garlic, minced
1 lb. beef stew meat
1 (14 oz.) can crushed San Marino* tomatoes
6 cups reduced-sodium chicken broth
2 large organic* carrots, peeled and diced
2 stalks celery, thinly sliced
1 turnip, peeled and diced
2 t. smoked* paprika
2 t. ground cumin
1&1/2 t. ground coriander
1/2 t. ground cinnamon
1 pinch cayenne pepper
1 pinch of saffron threads (optional)
1 can chickpeas, drained and rinsed well*
1 small bunch cilantro, chopped
3 scallions, sliced
Kosher salt, and freshly* ground pepper

Heat oil in a Dutch oven over med.-high heat. Add onion, pepper, garlic, and meat, and cook, stirring occasionally, until onions and peppers are tender. Stir in the crushed tomatoes, broth, carrots, celery, turnip, and spices. Bring the soup to a boil. Cover with a lid and cook over a slightly reduced heat at a gentle simmer for 30-40 min. until the meat is tender; add the chickpeas after 15 min. Season with S&P. Served sprinkled with cilantro and scallions. I would serve this luscious soup with a warm loaf of garlic bread with softened butter.

"Be seen as a person authentically full of JOY, because THAT, I believe, is contagious."

Have FUN today!!!

Love,

MM

Pistachio-Crusted Goat Cheese Salad with Honey Pesto Vinaigrette

This is an irresistible meal that will nourish you from head to toe!!
(no serving size)

For the salad:
Mixed baby greens
Yellow bell pepper, sliced
Cherry or Pear* tomatoes, sliced in half
Pistachios, chopped
Mont Chevre organic goat cheese, rolled into small balls, and coated with the chopped pistachios

Honey Pesto Vinaigrette:
1/2 cup aged white wine vinegar
1 T. Worcestershire sauce
1/4 cup shallot, finely shopped
2 T. honey
2 T. pesto
1 T. fresh thyme leaves, chopped
2 cloves garlic, minced
1/2 t. kosher salt
1/2 t. freshly* ground pepper
2 T. EVOO

To make the salad: In a large wooden* salad bowl, place ingredients in order listed.

To make the vinaigrette: In a bowl, whisk together everything except the olive oil. Gradually add the olive oil, and continue to whisk until all ingredients have emulsified. Taste and adjust seasoning if needed. Transfer dressing to a jar. Use right away, or store in the fridge for up to 5 days.

"Work with enthusiasm, as though you were working for the Lord rather than for people."

Have FUN today!!

Love,

Machete Milletti

Thai Beef Sandwich with Green Curry Mayo

This is a "Go Big, or Go Home" kinda sammie. Plenty for all!!
(serves 4)

1/2 cup mayonnaise
1/4 cup Thai green curry paste
1 cup lightly packed mesclun greens
1 Persian cucumber, julienned
1/2 cup julienned organic* carrot
1/2 cup lightly packed cilantro leaves
1/4 cup very thinly sliced red onion
3 T. crushed roasted salted peanuts
1&1/2 T. freshly squeezed lime juice
Kosher salt
One 24" baguette, split and toasted
12 oz. rare roast beef, thinly sliced

In a small bowl, whisk the mayo. with the curry paste. In a med. bowl, toss the greens with the cucumber, carrot, cilantro, onion, peanuts, and lime juice; season with salt. Spread some of the curry mayo. on the cut sides of the baguette. Top with the sliced beef and the veggies. Close the baguette, slice into 4 sammies, and serve.


"Spiritual Blessings come wrapped in trials."

Have FUN today!!!

Love,

MM

Stuffed Portobellos with Arugula and Bread Salad

I love to stuff Portobello mushrooms with all kinds of things. Sometimes I rub EVOO on the inside, lay baby spinach leaves around the bottom and sides, then top with herbed Brie; broil. This one sounds YUMOLA to me!!
(serves 4)

4 large Portobello mushrooms (1 lb. total), stems removed
7 T. EVOO
Kosher salt
Freshly ground pepper
1/2 loaf rustic Italian bread, cut into 3/4" cubes (6 cups)
1 lb. spicy or mild* Italian chicken or pork* sausage, casings removed
1 large egg, lightly beaten
1&1/4 cups shredded Fontina cheese (from a 4 oz. block)
4 cups packed baby arugula
1 small bulb fennel, thinly sliced (2 cups)
4 t. white balsamic vinegar

Preheat oven to 450 with racks in upper and lower thirds. Place mushrooms, stem side up on a rimmed baking sheet; brush all over with 3 T. oil. Season with S&P/ On another rimmed baking sheet, toss 4 cups bread with 2 T. oil; season with S&P. Roast mushrooms on top rack until softened, and bread cubes on bottom until golden, 12 min. Combine sausage, egg, and remaining 2 cups bread cubes; season with S&P. Divide evenly among mushroom caps; roast until cooked through, 15 min. more. Adjust oven to broil. Divide cheese among mushrooms; broil until golden and bubbly, 3 min. Toss croutons with arugula, fennel, vinegar, and remaining 2 T. oil; season with S&P. Serve mushrooms with salad alongside.

"Faith connects our weakness to God's strength."

Love,

MM

Toasted-Coconut Granola

What fun to make your own granola, and what an enticing aroma it will elicit while baking!!
(no serving size given)

3 cups old-fashioned rolled oats
1 cup hulled pumpkin seeds (pepitas*)
1 cup hulled sunflower seeds
1 cup coconut flakes
1&1/4 cups chopped pecans
3/4 cup pure maple syrup
1/2 cup EVOO
1/2 cup packed light-brown sugar
1 t. kosher salt plus more for shaking

Preheat oven to 300. Place all ingredients in a large bowl. Mix together well. Spread mixture on a rimmed baking sheet. Bake, stirring every 10 min., until toasted, about 45 min. Remove from oven and season with more salt. Let cool completely; store in an airtight container for up to 1 month.

"Darling, you feel heavy because you are too full of truth. Open your mouth more. Let the truth exist somewhere other than inside your body."

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

Love,

Machete Milletti

Spicy Thai Coconut Chicken Soup

Saw this in the Seattle Times this morning. Here is their quote: "It's not just an old wives' tale that chicken soup can sooth cold and flu symptoms. Research confirms it really does help ease congestion, thanks to an anti-inflammatory compound called carnosine. Our chicken soup receipe adds a super does of flavor to your healing bowl of comfort." It just might become your new favorite soup!
(serves 4-6)

1 T. canola or coconut oil
1 T. minced ginger
1 finely chopped sweet* onion
2 minced garlic cloves
4 oz. crimini* mushrooms, thinly sliced
1 qt. low sodium chicken broth
1 (13/5 oz.) can light coconut milk
1 T. fish sauce
1 T. Ponzu* Citrus Sauce or soy sauce
1 T. chile-garlic sauce
1 t. Sugar in the Raw*
1 cup shredded rotisserie chicken
Zest and juice of one lime, plus 1 lime cut into wedges for serving
Fresh cilantro leaves

Heat the oil over med.-high heat. Add the ginger, onion, garlic, and mushrooms; sauté 5 min. or until mushrooms are tender. Stir in broth, coconut milk, fish sauce, Ponzu, chile-garlic sauce, and sugar. Bring to a simmer; cook 20 min. Stir in chicken; cook 5 min. or until heated through Stir in zest and juice of lime. Serve garnished with cilantro and lime wedges.

Jesus loves me, this I KNOW!!

Love,

Machete Milletti

Sea Bass with Kale, Cannellini Beans, and Olives

I got this one from Martha Stewart's Living mag. that I somehow inadvertently received in the mail. Here the sea bass gets an Mediterranean twist!! Editor's note: Any flaky white fish, like hake or cod can be substituted for the sea bass.
(serves 4)

2 bunches lacinato kale, ribs removed, coarsely chopped (8 packed cups)
1/2 cup EVOO
Kosher salt and freshly ground pepper
2 cans (15 oz.) cannellini beans, drained and rinsed well*
4 skin-on sea bass fillets (each 4 oz.)
2 T. fresh orange juice
1 T. red wine vinegar
1/2 small red onion, peeled ant thinly sliced, 1/2 cup
1/4 cup pitted, halved Kalamata olives
Lemon crowns*, for garnish

Preheat oven to 450. On a rimmed baking sheet, toss kale with 2 T. oil; season with S&P. Roast, tossing once, until beginning to crisp, 6-8 min. Remove from the oven; add beans and 1 t. oil to sheet and toss to coat. Season fish on both sides with S&P; place on top of kale mixture, and drizzle with oil. Roast until fish is opaque and flaky, 10-12 min. Meanwhile, stir together orange juice, vinegar, onion, and olives. Stir in remaining 5 T. oil; season with S&P. Transfer fish to a plate; drizzle half of the vinaigrette over kale and beans. Divide evenly among plates, top with with fish, and serve with remaining vinaigrette spooned over top. Garnish each plate with a lemon crown.

"Angels are sometimes disguised as Neighbors."

Have FUN today!!!!!!

Love,

Machete Milletti

Porchetta-Style Roast Pork with Fingerling Potatoes

This satisfying and savory roast pork is cooked entirely in the oven, keeping your stove top clean and your kitchen cozy. Just preheat, prep., and enjoy!!
(serves 4)

4 cloves garlic, smashed
2 T. fennel seeds, toasted
2 T. fresh rosemary leaves*
1 small lemon, zested, then halved lengthwise and thinly sliced
Kosher salt and freshly ground pepper
6 T. EVOO
1 pork loin (2&1/2 lbs.), trimmed
8 oz. pancetta, thinly sliced
1 lb. small fingerling potatoes, halved lengthwise
1 sweet onion (12 oz.), cut into eighths
1/3 cup water

Preheat oven to 425 with rack in center. In a food processor, combine garlic, fennel seeds, rosemary, lemon zest 1&1/2 t. salt and 3 T. oil; pulse to a paste. Pat pork dry. On a rimmed baking sheet, place pork and rub all over with garlic mixture and wrap with pancetta, overlapping slightly; secure with twine at 2" intervals. Toss potatoes, onion, and lemon slices with remaining 3 T. oil. Season with S&P; scatter around pork. Drizzle with 1/3 cup water; roast, basting with juices, until pancetta is crisp and a thermometer inserted in the thickest part of meat registers 138, 40 min. Transfer to a cutting board; tent with foil. Return sheet pan to oven and continue to roast veggies, tossing once, 10 min. more. Remove strings from pork and slice. Serve along side veggies, and drizzled with pan juices. I would serve steamed broccoli with this to complete your feast*!

"Give thanks to God, our Creator, who gives us the breath of life".

Happy Friday, Friends!!!

Love,

MM

Smoked Trout Cobb Salad

Grapefruit can invigorate any meal! Here it provides a tart contrast to the smoked trout in this delightfully delish salad.
(serves 4)

1/4 cup fresh ruby red* grapefruit juice
2 T. minced shallots
2 t. Dijon mustard
Kosher salt
Freshly ground pepper
1/4 cup EVOO
3 cups chopped romaine hearts
2 cups watercress, tough stems removed
3 cups cooked farro
8 oz. smoked trout, flaked
1 avocado, sliced
1 red* grapefruit, halved and thinly sliced

Whisk together grapefruit juice, shallots, Dijon; season with S&P. Whisk in olive oil. Toss together the romaine, watercress, and faro with 1/3 cup of the dressing in a large bowl. Arrange on a serving platter. Top with the smoked trout, avocado, and grapefruit, in sections*. Season with pepper; drizzle with more dressing. I would serve this with a warm baguette and soft Kerrygold butter.

"Let others SEE your testimony as well as hear it."

Have FUN today!!!!!

Love,

Machete Milletti

Pan-Roasted Duck with Cherries and Olives

This French capon gets rejuvenated with the addition of dried cherries instead of fresh, and the briny olives.
(serves 8)

4 cups ruby port
1&1/2 sticks unsalted Kerrygold* butter, diced and chilled
1/4 cup chopped dried cherries
1/4 cup pitted and chopped Taggiasca olives
Kosher salt and freshly ground pepper
4 1 lb. magret duck breasts
1&1/2 lbs. fresh duck foie gras - veins removed, liver sliced 1" thick and chilled
Macona almonds and watercress sprigs, for garnish

In a med. saucepan, simmer the port over moderate heat until syrupy and reduced to 1 cup, about 15 min. Whisk in the butter, cherries, and olives and season with S&P. Keep the sauce warm. Meanwhile, preheat the oven to 425. Set a rack over a rimmed baking sheet. In a large ovenproof skillet, cook 2 of the duck breasts skin side down over moderately low heat until the fat renders and the skin is browned and crispy, about 10 min. Transfer the duck to the rack skin side up. Discard the fat. Repeat wit the remaining 2 duck breasts. Transfer the duck to the oven and roast until an instant-read thermometer inserted in the thickest part of the breast registers 130 for med. rare, about 15 min. Transfer to a cutting board and let rest for 10 min. Slice the duck breasts 1/3" thick. Leave the oven on. Clean the skillet, wipe it dry, and heat until very hot. Add half the foie gras and cook over high heat until deep golden, about 30 seconds. Flip the foie gras and roast in the oven until just cooked through, about 3 min. longer. Transfer to a paper towel-lined place to drain. Repeat with remaining foie gras. Arrange the duck and foie gras on a platter and spoon over the sauce. Garnish with almonds and watercress.

"Only what's done for Christ will last."

Love,

MM

Chocolate Chip Toffee Diamonds

Chocolate and Toffee - oh MY!!
(makes 30 bars)

1&3/4 cups all-purpose flour
3/4 cup Kerrygold* butter, softened
1/2 cup firmly packed brown sugar
1 egg
1 t. vanilla
2 cups (1 12 oz. package) Nestle Toll House Semi-Sweet Chocolate Morsels
1/2 cup coarsely chopped pecans

Heat oven to 350. Combine all ingredients except chocolate morsels and pecans in a large bowl. Beat at medium speed with a hand mixer*, scraping bowl often, until well mixed. Add 1 cup of morsels. Spread batter onto a rimmed* ungreased 13x9" baking pan. Bake for 20 -30 min. until golden brown. Immediately sprinkle with remaining morsels. Allow them to melt slightly (2-3 min). Spread chocolate over bars with an offset spatula; sprinkle with pecans. Cool completely. Cut into diamond shaped bars.

"Knowledge is knowing what to say. Wisdom is knowing whether or not to say it."

Have FUN and stay DRY today!!!

Love,

MM

Spinster Sisters Tostadas with Homemade Salsa Verde (Vegetarian)

Saw this one in the Seattle Times. Looks good to me!! Editor's note: I made the filet mignons with mustard and mushrooms last night = OUTSTANDINGLY DELISH!!!!
(makes 6 tostadas, serves 3)

Tostadas:
1 can (28 oz.) black beans, undrained
3&1/2 cups thinly shredded raw cabbage
1/2 cup thinly sliced radishes
1/4 cup cilantro leaves
2 T. freshly* squeezed lime juice
Canola oil
Kosher* salt
6 small corn tortillas (about 5-6" in diameter)
1/4 cup crumbled Cotija cheese
1 avocado, sliced

Homemade Salsa Verde:
6 tomatillos, husked
Cold water
1 Serrano chile, halved and seeded
1/4 sweet* onion, sliced
1/4 bunch cilantro (leaves and tender stems)
1&1/2 t. kosher* salt

Thicken: Pour beans and their liquid into a med. saucepan. Set over med.-low heat and let cook, stirring occasionally, while you prepare the rest of the dish. Add a little water if thy look dry.
Toss: In a large bowl, toss together cabbage, radishes, and cilantro. Dress with the lime juice, 2 T. canola oil, and a little salt.
Fry: Pour canola oil to a depth of 1/4" into a heavy skillet. Set over med.-high heat. Fry tortillas, one at a time, until crisp, about 20 sec. Drain on kitchen towels.
Build: Set tortillas on a platter. Top with beans, and sprinkle with cheese. Pile on cabbage salad. Finish with a spoonful of salsa and a few slices of avocado. Serve with additional salsa.

For the Salsa Verde: Settle the tomatillos in a saucepan; fill with cold water to cover. Simmer until they turn from spring green to olive drab, 5-8 in. Drain. In a dry heavy skillet over med.-high heat, place chile, and onions, and heat until charred, about 4 min. In a blender, swirl the tomatillos, chiles, onions, and cilantro with the salt. Chill.

Let's be cheerful and productive today. And have LOTS of  FUN!!!!

Love,

MM

Ina Garten's Filet Mignons with Mustard and Mushrooms

I AM DEF. MAKING THIS!!!!!!!!!!!!!!!!!
(serves 2)

2 (2" thick) filets mignons, tied (10-12 oz. each)
1 T. canola oil
2&1/2 t. fleur de sel
1 t. coarsely cracked black peppercorns
1 T. unsalted Kerrygold* butter
6 oz. crimini mushrooms, stemmed and sliced 1/4" thick
1 T. dry sherry
Kosher salt and freshly ground pepper
2 t. good olive oil
1/4 cup minced shallots
1&1/2 T Cognac or brandy
3/4 cup heavy cream
2 T. Dijon mustard
1/4 t. whole-grain mustard
1 T. minced 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 crack 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 the skillet aside - don't 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 with foil tightly with foil and allow to rest for 10 min. Meanwhile, heat the butter in a med. 8" sauté pan over med.-low 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 1/4 t. kosher salt, and 1/8 t. pepper and set aside. At the same time, add the olive oil to the cast-iron skillet. Add the shallots and cool over med.-low 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 foil from the filets and place on a platter. Spoon the mustard sauce around the fillets. Spoon the mushrooms on top of the filets and sprinkle with parsley. Serve hot.

"We find contentment, meaning, and fulfillment when we pour ourselves out for the well-being of others."

Have FUN today!!!

Love,

MM

Bacon-Cheese Pizza Bombs with Warm Marinara Sauce

Consider these savory treats for your game-watching fare today. Go HAWKS!!
(makes 16)

1/2 cup EVOO
1 T. finely chopped fresh rosemary
1 T fresh lemon* thyme leaves, chopped
1/2-1 t. red pepper flakes, plus more for sprinkling
3 cloves garlic, grated
1 T. finely chopped fresh flat-leaf* parsley
Kosher salt
4 slices thick-cut bacon
All-purpose flour, for dusting
2 lbs. pizza dough, divided into 16 2" balls
4 t. tomato paste
16 fresh basil leaves
12 oz. fresh mozzarella, cut into 1/4" cubes
Warm marinara sauce, for serving

Place a pizza stone on the middle oven rack, and preheat to 500. Line a baking sheet with parchment paper and place it on top of the pizza stone. Warm the olive oil in a small skillet or saucepan over med. heat. Add the rosemary, thyme, red pepper flakes, and garlic. Remove from heat and let cool slightly. Stir in the parsley and season with salt. Set aside. Cook the bacon in a med. skillet over med.-low heat, turning occasionally, until crisp, about 10 min. Drain on a paper towel-lined plate, then crumble. Lightly dust a work surface with flour. Flatten each piece of dough and shape into a 3&1/2" round. Spread 1/4 t. tomato paste in the center of each round, leaving a small border around the edge. Tear the basil  into pieces; add to the center of each round, along with about 1 t. crumbled bacon each. Top each with a few cubes of mozzarella. Season with salt and red pepper flakes. Very lightly brush the edge of the dough with water. Bring the edge of the dough toward the center, lightly pleating to form a light enclosure; pinch to seal. Place seam-side down on a sheet of parchment paper. Using a metal skewer dipped in flour, make a hole in the cent of each dough ball to create a steam vent. Remove the hot baking sheet from the oven, then carefully place all the dough balls on it, spacing them 2" apart. Brush them liberally with the herb oil. Transfer the baking sheet to the pizza stone and bake 5 min. Rotate the pan and bake until the dough is golden brown, about 10 more min. Remove from the oven and brush with more herb oil. Serve immediately with warm marinara sauce and the remaining herb oil for dipping.

"Winter is the time for comfort, for good food, warmth, the tough of a friendly hand, and for a talk beside the fire; it is the time for home."

Have FUN watching the Seahawks WIN today!!!

Editor's note: the Sweet Orange Curry Chicken was outstanding. Will chop up leftovers, and make more sauce to serve over rice with sugar snap peas for dinner tonight. Winner Winner Chicken Dinner!!  :)

Love,

Machete Milletti

Sweet Orange Curry Chicken

My friend, Michael at Safeway gave me this recipe. Said the aroma will knock your socks off!! I am making it tonight!!
(serves 2)

4 boneless*, skinless* chicken thighs, washed well and patted dry
Sweet onion marmalade (he said Safeway's brand is the best), use about 1/2-3/4 of the jar
1 T. curry powder
1/4 cup water

Preheat oven to 400. In a bowl, mix together marmalade and curry powder. Place chicken in a baking dish and slather with mixture. Pour water in the bottom of the dish, and bake for 45 min. or until chicken is cooked through. I am going to serve it with rice* and steamed broccoli*.

"You are better than unicorns and sparkles combined."

Happy BLUE Friday, Friends. GO HAWKS!!!

Love,

MM

No-Bake Chocolate Ganache Tart

"Legend has it that the famed French chef Auguste Escoffier scolded his assistant for mixing hot cream and chocolate. This happy accident was immortalized by the insult Escoffier shouted at the cook - "Ganache" - French for numbskull."
(serves 12)

1 pkg (9 oz.) Nabisco Famous chocolate wafers
1 stick (1/2 cup) unsalted Kerrygold* butter, melted
9 oz. milk chocolate, chopped
4 oz. bittersweet chocolate, chopped
3/4 cup heavy cream
6 strawberries, sliced

Break up wafers and place in a food processor; blend until fine crumbs. Add butter and process until blended. Press into bottom and up sides of a 5x14" removable-bottom tart pan. Freeze while preparing filling. Place 8 oz. milk chocolate and all the bittersweet chocolate in a bowl. Heat cream to just steaming and pour over chocolate. Whisk until smooth. Pour chocolate mixture over crust and top with strawberries. Refrigerate 2 hours or overnight. Melt remaining milk chocolate and drizzle over tart.

"No part of our lives is hidden from God's grace and power."

Have FUN today!!

Love,

Machete Milletti

MM's Lamb Shepherd's Pie

I have made this 3 times now for Leslie and Kurt, and the last time she requested that I roast a head of cauliflower to add, and she told me they couldn't stop eating it. Well, yesterday I made it for Mrs. Peep and me, and it was divine. The aroma alone was insane!!
(serves 4)

1 lb. ground lamb, crumbled and cooked; drain well
1 head of cauliflower, cut into "steaks", drizzled with EVOO, and sprinkled with Johnny's Garlic
     Seasoning; roasted at 450 til lightly browned and charred
1/2 med. red onion, tiny dice
3/4 cup Trader Joe's frozen petite peas
2-3 organic carrots, tiny dice
1/2-3/4 cup frozen white corn
4-5 Yukon gold potatoes, skin on, boiled and mashed with Kerrygold butter, and whole milk
1 small container of crumbled feta
2 rosemary sprigs, leaves chopped
Greek seasoning
Dried parsley

Preheat oven to 350. In the bottom of a large baking dish place the cooked lamb, peas, carrots, onion, corn, and cauliflower. Add the feta and Greek seasoning into the mashed potatoes and stir to blend well. Top "pie" with a thick layer of mashed potatoes. Sprinkle with parsley. Cover with foil and bake for about an hour. The last 10 min. of cooking time, remove foil, and turn on the broiler so the top can brown LIGHTLY. Watch!! Let sit for 10 min. before serving.

"We all have to find what works best for us, and allows us to be our own best version of ourselves."

Have FUN in the SUN today!!

Love,

MM

Steamy Salmon Chowder

This one is from the Mayo Clinic Diet, and sounds wonderfully warming at the end of a cold rainy/snowy day!!
(serves 8)

1 t. EVOO
1/2 cup celery, chopped
1 clove garlic, minced
1 can fat-free, low-sodium chicken broth (15 oz.)
2&1/2 cups frozen hash brown potatoes with pepper and onions
1 cup frozen peas and carrots
1/2 t. fresh* dill
1/2 t. freshly* ground black pepper
6 oz. canned wild caught* salmon, drained* and rinsed well*
1 can (12 oz.) fat-free evaporated milk
1 can (14&3/4 oz. cream-style corn, no salt added
Dill fronds*, for garnish
Lemon wedges*, for garnish

In a large saucepan over med. heat, sauté celery in the olive oil for about 10 min. Add the garlic and sauté  for another min. Add the chicken broth, hash browns, peas and carrots, dill, and pepper and bring to a boil. Reduce heat and simmer for about 10 min, until the veggies are done but not overcooked. Add the salmon, separating into pieces with a fork. Stir in the milk and corn, and cook til heated through. Garnish bowls with a dill frond, and put a lemon wedge on the plate. Serve with a warm loaf of garlic bread*.

"Practice random acts of kindness today. It is never too late."

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

Love,

Machete Milletti

Cauliflower "Fried Rice"

A Meatless Monday one for ya, and here is their accompanying description, "Using minced cauliflower instead of rice, this "fried rice" is a great way to get your veggies. We prefer the texture of hand minced cauliflower, but you can always mince it in a food processor or buy it pre-minced. If using a food processor, be careful not to process it too much or else the cauliflower will become mushy once cooked."
(serves 3-4)

1 med. head cauliflower
1 large egg, beaten
2 T. EVOO
1/2 med. sweet* onion, chipped
2 cloves garlic, minced
1/2 cup diced organic* carrots
1/2 cup petite* peas (again, I LOVE the frozen ones from Trader Joe's*)
2 T. Ponzu Citrus Sauce* or soy sauce - for gluten free, use Tamari
1/2 t. toasted* sesame oil
Fresh cracked black pepper, to taste
Kosher salt, to taste
2 green onions, diced
More optional veggies: celery, broccoli, corn, spinach

Mince cauliflower into very small crumbled pieces, resembling the size of rice or larger because the cauliflower till shrink as it cooks. Heat large skillet on med. high heat. Add olive oil, the add onion and garlic. Cook until soft and translucent. Add cauliflower and sauté until tender, but not mushy soft. Add the peas and carrots, and any other veggies and stir until combined. Add the beaten egg, soy sauce, sesame oil and black pepper. Stir until the egg coats all of the cauliflower and becomes cooked. Season with salt. Add green onions, and stir until everything is combined. Serve warm.

"Prayer is the place where burdens change shoulders."

Have FUN today!!!!!

Love,

MM

Pierogies Kebobs

When it comes to stick-to-your-ribs comfort food, nothing beats pierogies - those pillowy Polish dumplings filled with creamy potatoes or cheese!!
(no serving size)

Pierogies, thawed
Pre-cooked kielbasa sausage, sliced, or beef cubes
Sweet onion, cut into wedges
Red, yellow, and orange bell peppers, cut into squares

Thread all ingredients onto skewers; broil or bake until cooked through.

"Start where you are. Use what you have. Do what you can." ~ Arthur Ashe

Worship the King today, hold tightly to Jesus' hand, and give thanks to the Holy Spirit for being a work in you!!

Love,

Machete Milletti

Strip Steaks with Herb Butter, and Salt and Vinegar Crispy Smashed Potatoes (Gluten and Dairy-Free, Paleo)

This meal is almost too delicious to be this slimming!! The tarragon-infused butter elevates this lean steak with a pop of gourmet flavor that's sure to WOW.
(serves 2)

Steaks:
5 T. ghee clarified butter (I have seen this at Trader Joe's*), divided
1 clove garlic, minced
1 T. minced scallions
1 t. minced fresh tarragon
1/2 t. lemon zest
1/2 t. whole-grain mustard
Kosher* salt and freshly ground pepper
2 8 oz. strip steaks, patted dry

Potatoes:
6 small Yukon Gold potatoes
1 cup white vinegar
1 T. kosher* salt
Water
1 T. ghee
1 T. EVOO

To make the steaks: Heat oven to 400. In a bowl, mix 4 T. ghee, and next 5 ingredients; season with S&P. Season steaks with S&P. In a large ovenproof skillet over med.-high heat, melt remaining ghee. Add steak; brown 2-3 min. per side. Transfer skillet to oven. Bake 5-6 min for med.-rare. Remove, top each steak with 1 T. herb butter, and let rest for 5 min. before serving.

To make the potatoes: Heat oven to 400. In a large saucepot, simmer potatoes in vinegar, salt, and enough water to cover potatoes by 1" for 25 min. Drain: toss with ghee. Place potatoes on baking sheet; lightly smash each with the base of a glass. Bake 40 min., turning once, and brushing with olive oil halfway through.

"You are the Universe, expressing itself as a human for a little while." ~ Eckhart Tolle

GO HAWKS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Love,

MM
 

Shrimp and Scallion Stuffed Mushrooms

This crowd-pleasing starter is a metabolism-revving twist on an old standard using protein-rich shellfish instead of cheese.
(serves 8)

16 med. cremini* mushrooms
1 scallion, finely chopped
1/4 cup finely diced celery
2 T. roasted garlic dressing
1/2 cup cooked Oregon* baby shrimp
1/4 t. Old Bay* seafood seasoning
Lemon* wedges, for serving

Heat oven to 400. Remove mushroom stems; mince stems. In a skillet over med. heat, cook stems, scallions, and celery in dressing for 5 min. or until tender. Remove to bowl; stir in shrimp and seafood seasoning. Spoon shrimp filling into mushroom caps, dividing evenly; arrange on a greased rimmed* baking sheet. Bake 10-12 min. or until heated through. Serve with lemon wedges.

"What shows up in our lives is a direct reflection of our inner thoughts and emotions."

Have FUN today!!! One more day of COLD temps., then a warm-up, PTL!!!!

Love,

Machete Milletti

Luscious Black Forest Parfaits

"Tangy cherry compote meets rich chocolate mousse for a healthy treat that's ready in just 20 min." Editor's note: you must chill the coconut milk cans overnight, so plan accordingly.
(serves 6)

1 10 oz. pkg. frozen cherries
1/3 cup, plus 3 T. maple syrup, divided
1 T. freshly* squeezed lemon juice
1 T. cornstarch
1/3 cup cold water
2 15 oz. cans coconut milk, chilled overnight
1 t. vanilla extract
1/4 cup cocoa powder
Pinch of kosher* salt
Shaved chocolate*
Marachino cherries*
Whipped cream*

In a saucepan, bring cherries, 1/3 cup maple syrup, and lemon juice to a simmer. In a cup, dissolve cornstarch in 3 T. cold water; stir into pan. Simmer 1 min., stirring. Remove from heat. Scoop cream off top of coconut milk cans; place in a large bowl (reserved liquid from cans for smoothies). Using a mixer, beat cream, vanilla, and remaining maple syrup to stiff peaks. Transfer half of the mixture to another bowl; gently fold in cocoa and a pinch of salt. Layer chocolate mousse, cherry mixture, and coconut whipped cream into 6 dessert glasses, dividing evenly. Garnish with whipped cream, shaved chocolate, and a cherry, if desired. Chill until serving.

When God calls, we must answer."

Have FUN today. Back to Choir rehearsal tonight for me. YAY.

Love,

MM

Mini Chicken Pot Pies in Puff Pastry Cups

Kids (of all ages) will go crazy over these cute and delish bliss in every bite single servings! Warm and cozy perfection.
(makes 6)

6 puff pastry cups, baked as directed
1/3 cup Kerrygold* butter
1/3 cup all-purpose flour
1&3/4 cup low-sodium* chicken broth
1/2 cup whole* milk
1 cup frozen pepite* peas
2-3* organic* carrots, diced
Cremini* mushrooms, sliced
2 cups cubed cooked chicken

Melt butter in a saucepan over med. heat and stir in flour; stirring. Once smooth, add broth and milk, and bring it to a boil for 1 min., then stir in the veggies and chicken. Let warm over low heat for 3 min., then spoon some into each pastry shell and serve.

"Kindness is like snow - it beautifies everything it covers."

Have FUN today, and again stay WARM!!

Love,

Machete Milletti

Cucumbuer, Tomato, and Avocado Salad

WAY super Fresh and Tasty!!!!
(no serving size)

1 English cucumber, diced into 1/2" diced rings
4 Roma tomatoes, diced
3 ripe avocados, diced
1/2 red onion, thinly sliced
1/4 cup cilantro, chopped
1 lemon, juiced
Kosher* salt, to taste
Freshly* ground pepper, to taste
2 T. EVOO

Place sliced cucumber, tomatoes, avocados, onion, and cilantro in a large salad bowl. Toss with olive oil, lemon juice, S&P.

"Love's greatest gift it its ability to make everything it touches sacred."

Love,

MM

Oprah's Happy Meal (Brined and Roasted Chicken)

Saw this in the paper, and she said this is a delicious way to start the year right!!
(serves 4)

2 quarts water, divided
1/2 cup peeled and smashed garlic cloves
1/3 cup fine sea salt
1&1/2 t. black peppercorns
2 lemon* thyme sprigs
2 rosemary sprigs
1 chopped celery stalk
1 small organic* carrot, chopped
1 small sweet* onion, chopped
1 bay leaf
3&1/2 lb. chicken
1 T. EVOO

In a large saucepan, combine 1 quart of water with the next 9 ingredients through bay leaf. Bring to a boil; stir to dissolve salt. Remove from heat. Add the remaining quart of water; cool completely. Transfer brine to a nonreactive container large enough to hold chicken. Add the chicken, neck and giblets removed, to brine, submerging completely. Refrigerate at least 4 hours and up to overnight. Preheat oven to 450. Remove chicken from brine; discard brine and solids. Pat chicken dry with paper towels and place in a roasting pan fitted with a roasting rack. Rub thoroughly with the olive oil. Roast 60 min. or until an instant-read thermometer reads 165. If chicken starts to brown too much, tent with foil. Remove from oven; let stand 20 min. before carving.

"Things are always better than they seem to be when we remember that God is by our side."

Have FUN, and stay WARM today!!!!!!!!!!

Love,

Machete Milletti

Tuscan Tomato Artichoke Soup (Vegetarian)

I am making this soup tomorrow!!!!
(no serving size)

2 T. EVOO
1 sweet* onion, (1&1/2 cups, chopped)
3 cloves garlic, chopped
1 15 oz. can artichokes, drained and chopped
1 15 oz. can Italian-Style diced tomatoes
1 cup veggie broth
1/2 cup chopped roasted red bell peppers
1 t. dried basil
1 teaspoon herbes de Provence
Kosher* salt and freshly ground pepper, to taste
3/4 cup nonfat half and half
1/2 cup freshly* grated Parmesan cheese, plus shaved for serving

Heat olive oil in a large pot over med. heat. Add onion and garlic; cook and stir until softened, about 5 min. Add artichoke hearts, tomatoes, veg. broth, roasted red peppers, basil, herbes de Provence, S&P; reduce heat and simmer, covered, until flavors combine, about 20 min. Transfer artichokes, and roasted bell peppers to a blender using a slotted spoon; puree until smooth. Stir half and half into the broth mixture in the pot. Add pureed artichoke mixture; stir slowly until blended. Stir in Parmesan before serving. Offer garlic croutons, and place some shaved Parmesan on top of soup.

"Throw kindness around like confetti. It's the little things we do that make all the difference."

Hope you had FUN on NYE, and are continuing in that vein today!!!!

Love,

MM