Real N'awlins Muffuletta

Happy Fat Tuesday!! "These gigantic sandwiches were invented a century ago at Sicilian Deli in New Orleans. The spicy, tangy olive salad is what really sets this meat and cheese sandwich apart. A genuine Muffuletta should be made on oven-fresh Italian bread topped with sesame seeds. Be sure and use the highest quality ingredients available; it really makes a difference".To celebrate today in Kirkland WA, I am making this sammie along with Red Beans and Rice!!! I will be wearing my beads.  :)
(no serving size)

1 cup pimento-stuffed green olives, crushed
1/2 cup drained kalamata olives, crushed
2 cloves garlic, minced
1/4 cup roughly chopped pickled cauliflower florets
2 T. drained capers
1 T. chopped celery
1 T. chopped organic* carrot
1/2 cup pepperoncini, drained
1/4 cup marinated cocktail olives
1/2 t. celery seed
1 t. dried oregano
1 t. dried basil
3/4 t. freshly* ground black pepper
1/4 cup red wine vinegar
1/2 cup EVOO
1/2 cup canola oil
2 (1 lb.) loaves Italian bread
8 oz. thinly sliced Genoa salami
8 oz. thinly sliced cooked ham
8 oz. sliced mortadella
8 oz. sliced mozzarella
8 oz. sliced provolone

To make olive salad: In a med. bowl, combine the 1st 16 ingredients through canola oil. Mix together well, and transfer mixture into a glass jar or other nonreactive container. If needed, pour in more oil to cover. Cover tightly and refrigerate 8 hours or overnight.
To make sandwiches: Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. Spread each piece of bread with equal amounts of olive salad, including oil. Layer bottom half of each loaf with 1/2 of the meats, and cheeses. Replace top half on each loaf, and cut sandwich into quarters. Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread.

Laissez les bon temps rouler!!  :)

Love,

Machete Milletti

Baked Chicken Breast Marinated in Tumeric and Lemon

This is Clean Eating, and turmeric is SO good for your body!!
(serves 1)

1 chicken breast
1 t. ground turmeric
Juice of 1/2 lemon, plus zest* of same
1 t. EVOO

Combine turmeric, lemon juice, and oil in a small bowl and pour into a resealable plastic bag. Place chicken in the bag, seal, and squish around to distribute marinade. Chill in fridge for 4 hours or overnight. To cook: bring the chicken back up to room temp. Bake at 350 for 40 min. or until an instant read thermometer reads 165, and the juices run clear. Let rest 10 min. before slicing. Top with lemon zest. Serve with lemon pepper orzo*, and steamed and buttered dill green beans*.

"Look after your friends. Make sure they're okay. Sometimes they are going through things that are really heavy, but they might not say it."

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

Love,

Machete Milletti

Welch Rarebit

Saw this on my girl, Ree Drummond's show today, "The Pioneer Woman". Brought back fond memories of my childhood. My beautiful Mom used to make it for me!!
(serves 4)

8 slices of crusty bread, buttered and browned under the broiler
2 T. Kerrygold* butter
2 T. flour
1/3 cup whole milk
1/2 cup beer
1 heaping t. dry mustard
1/2 t. paprika
1/8*-1/4 t. cayenne
2 dashes Worcestershire
1&1/2 cups sharp cheddar cheese, grated
1 whole egg yolk
Fresh chives, chopped, for garnish

Melt butter in a saucepan over low heat. Sprinkle in flour and whisk together until combined. Cook over low heat for 2 min. Pour in milk and beer, whisking constantly, and cook for another min. Add mustard, paprika, and cayenne and whisk. Add cheese and whisk slowly, cooking for a couple of min. or until smooth and melted, and very hot. Remove from heat and whisk in egg yolk. Serve immediately (while hot) over toast. Sprinkle with chives.

"Be God's arms!"

Love,

MM

Zucchini Fritters

My Aunt Donna sent me this one!!
(makes 32)

3/4 cup ricotta
1/2 cup chopped scallions
2 T. fresh basil, chopped
2 T. fresh flat-leaf parsley, chopped
1 cup all-purpose flour
3 eggs, lightly beaten
3 cups shredded zucchini
1/2 cup shredded Parmesan cheese
1 t. kosher* salt
1/4 t. freshly* ground pepper
4 T. EVOO, divided
Lemon zest, for garnish
Sour cream* or plain Greek yogurt, for serving

In a large bowl combine first 4 ingredients. Stir in flour. Add eggs; stir well. Stir in zucchini Parmesan, S&P. Heat 2 T. oil in a large nonstick skillet over med. heat. Drop batter by tablespoons into skillet. Cook 3-4 min., turning once, until golden. Remove fritters to baking sheet lined with paper towels. Repeat, using remaining oil as needed. Garnish with lemon zest and serve with sour cream or yogurt.

"Commitment to Christ is a daily calling."

Have FUN in the SUN today!!!

Love,

MM

Peach Danish

This sounds YUMOLA to me, and it is a pretty presentation, too. Perfect for brunch!!
(serves 6)

2 cups frozen sliced peaches
1 sheet puff pastry (from a 17.3 oz. pkg.)
4 oz. cream cheese, softened*
2 T. sugar, plus 1/2 t., divided
1 T. flour
1/4 t. ground cinnamon
Water

Thaw the peaches and puff pastry. Beat together the cream cheese, 2 T. sugar, flour, and cinnamon. Unfold pastry and roll to an 11" square. Transfer to a large parchment-lined rimmed* baking sheet. Spread cream cheese mixture down center of pastry. Dry peaches on paper towels and stack onto cream cheese filling. Make diagonal cuts in dough, just up to filling. Fold alternating pastry strips over filling to resemble a braid (one from the left side, then one from the right). Brush with water and sprinkle with 1/2 t. sugar. Bake at 400 for 25 min. or until puffed and golden brown. Let cool 10 min. before slicing. This would be excellent served ala mode with vanilla bean ice cream* or whipped cream*.

"You cannot love what you do not appreciate, for fear makes appreciation impossible."

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

Love,

Machete Milletti

Mini Frittata

I made this the other day after seeing it on the food show, "The Kitchen". And, Charlotte requested the recipe.
(serves 1)

1 mini foil round baking tin
2 eggs, beaten well
1/2 cup half and half
Sprinkle of Herbs de Provence
Sprinkle of dried thyme
Sprinkle of Italian seasoning
Kosher salt
Freshly ground pepper
2 slices smoked uncured bacon, baked and cut into small pieces
Roasted red pepper strips
1/4 sweet onion, diced and caramelized in Kerrygold butter
3 crimini mushrooms, stems removed and sliced
4 oz. Grueyere cheese, grated
3 oz. spinach/artichoke dip
Nutmeg
Smoked paprika
1 Campari tomato, thinly sliced

Preheat oven to 350. Grease the bottom and sides of foil pan with butter. Place bacon pieces in bottom. Top with red pepper strips, onions, mushrooms, spinach/artichoke dip, and cheese. Add half and half to bowl with eggs. Add seasonings and mix well. Pour into mini tin. Sprinkle with nutmeg and smoked paprika, and top with tomato slices. Bake for about an hour or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

"When you do it God's way, you never lose out."

Love,

Machete Milletti

Salmon and Avocado Poke Bowl

This is from the wonderful food mag., "Eating Well". Here is their quote, " Poke - pronounced poh-kay - is so ubiquitous in Hawaii that it's sold by the pound in supermarkets. Now it has crossed the Pacific to become the meal-in-a-bowl du jour, served in eateries from L.A. to N.Y. But it's easy to make at home, and serving it over a brown rice salad makes it a meal."
(serves 4)

Poke:
1 lb. previously frozen wild caught salmon, skinned and cut into 3/4" cubes
1 med. ripe avocado, diced
1/2 cup thinly sliced sweet* onion
1/2 cup thinly sliced scallion greens
1/2 cup chopped fresh cilantro
1/4 cup tobiko (flying fish roe) or other caviar
3 T. reduced -sodium tamari
2 t. toasted sesame oil
1/4*-1/2 t. Sriracha

Brown Rice Salad:
2 cups cooked short-grain brown rice, warmed
2 cups packed spice greens, such as arugula, watercress or mizuna
2 T. rice vinegar
2 T. EVOO
1 T. Chinese-style or Dijon mustard

For the Poke: Gently combine all ingredients in a med. bowl.
For the Salad: Combine rice and greens in a large bowl. Whisk vinegar, oil, and mustard in a small bowl. Add to the rice salad and mix well. Served the poke on the rice salad.

"Never call it quits in pursuing Jesus".

And, have FUN today!!!!!!

Love,

Machete Milletti

Caprese Chicken

My friend, Lissa told me she was making this last night for her husband. Thought it sounded YUMOLA, so I am sharing with you!! The tomatoes cooked in balsamic vinegar are the perfect sweet-tart compliment to this cheesy chicken.
(serves 4)

1 T. EVOO
1 lb. boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
1/4 cup balsamic vinegar
2 cloves garlic, minced
1 pint grape tomatoes, halved
2 T. shredded fresh basil
4 slices smoked* mozzarella

In a large skillet over med-high heat, heat oil. Season chicken with S&P, and cook until golden and cooked through, 6 min per side. Transfer to a plate and tent with foil*. Add balsamic to skillet to deglaze, scraping up all the browned bits*, then add garlic and stir until fragrant, 1 min. Add tomatoes and season with salt. Let simmer until soft, 5-7 min. Stir in basil. Return chicken to skillet and nestle in tomatoes. Top with a slice of mozzarella, and cover with lid to melt cheese. Serve with steamed green beans* and warm garlic bread*.

"Grace is for the desperate, the needy, the broken, those who cannot make it on their own. Grace is for all of us."

Have FUN today - they sun might shine!!!

Love,

Machete Milletti

Best Steak Marinade Ever, and Easy Italian Dressing

2 for 1 today!! Why spend money on products when you can feel GOOD about making them at home, and tweak them to your own tastes?!!
(both serve 4)

Steak Marinade:
1/3 cup soy sauce (I would use Ponzu Citrus Sauce*)
1/2 cup EVOO
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
1&1/2 T. garlic powder (I would use Johnny's Garlic Seasoning*)
3 t. dried basil
1&1/2 T. dried parsley flakes
1 t. ground white pepper
1/8*-1/4 t. hot pepper sauce (I would use Tabasco*)
1 t. dried minced garlic

Italian Dressing:
6 T. EVOO
1&1/2 T/ white wine vinegar
2 t. dried parsley
2 t. fresh lemon juice
1/4*-1/2 t. honey
1/2 t. Dijon* mustard
1 garlic clove, minced
1 t. dried basil, crumbled
1/8*-1/4 t dried crushed red pepper flakes
Pinch of dried oregano
Kosher* salt and freshly* ground pepper to taste

For the steak marinade: Place all ingredients in a blender, and whirl on high for about 30 sec. or until well combined. Choose any meat you like, place in a reseabable plastic bag, and pour marinade over to cover. Refrigerate for about 8 hours or overnight. Discard leftover marinade from bag.

For the Italian dressing: Mix all the ingredients together well, and store in a jar with a tightly fitting lid. Refrigerate until ready to use. Shake well before each use.

"Gossips are worse than thieves because they steal another person's dignity, honest reputation, and credibility...which are challenging to restore. Remember: When your feet slip, you can always recover your balance, But when your tongue slips, you cannot recover your words."

Have FUN today!!

Love,

Machete Milletti

Black Bean and Salsa Soup

As promised. This is Healthy You Can Handle!!
(serves 4)

2 cans (15 oz.) low sodium black beans, drained and rinsed well*
1 small can white corn*, drained and rinsed well
2 cups low sodium veg. broth (I used chicken bone broth*)
1&1/2* cups chunky medium* salsa
1 t. ground cumin
4 T. sour cream
2 T. thinly sliced green onions
Lime* wedges, for serving

Mash the beans from one can with a potato masher. Put all the ingredients in a crock pot (up through ground cumin). Cook on low for 4-5 hours. Serve with a dollop of sour cream, a sprinkling of green onions, and a lime wedge. Corn bread* is a natch to accompany!!

"Do the right thing even when no one is watching. It's call integrity."

And, have FUN today!!!

Love,

MM

MM's Sloppy Joe Tostadas with Shredded Carrots, Raisins, Pineapple, and Slivered Almonds Salad

This is my version of both, and even tho I had soft sesame buns, my friend, Myra, who just happened to come by, wanted hers served on a tostada - so Voila!! Today I am making Black Bean and Salsa Soup in my crock pot. Look for the recipe on this blog tomorrow.
(both serve 4)

Sloppy Joe Tostadas:
A little over a lb. of ground beef (or you could use ground turkey)
1 T. Kerrygold butter
1/4 cup tiny dice sweet onion
1/2 red bell pepper, tiny dice
2 cloves garlic, minced
1 T. yellow mustard
3/4 cup Carolina BBQ Sauce
1/4 t. kosher salt
1/4 t. freshly ground pepper
1/4 cup water
4 small corn tostadas
Dill pickle chips
4 slices sharp cheddar

Salad:
3/4 small bag of shredded carrots
3/4 small bag of slivered almonds
2 pineapple rings cut into chunks, plus 1 T. juice
3/4 cup raisins
1 cup mayo.
1/2 cup sour cream
1/2 lemon, squeezed
1/4 t. kosher salt

To make the sloppy joe tostadas: melt butter in a med. skillet. Add onions, and caramelize, stirring occasionally. Add the red pepper during the last few minutes of cooking time. Set aside. Brown meat in the same skillet. Add garlic. Drain grease well. Add mustard, bbq sauce, S&P, and water. Stir and cook until heated through. On each tostada, put an even helping of the meat mixture. Top with pickle chips, and lay a slice of cheddar on top of those. Microwave until the cheese melts.

To make the salad: mix all the ingredients together well in a large bowl. Cover and chill.

"Watch for the people whose eyes light up when you talk about your dream. Those are the people you keep!"

Love,

MM

Banana Pudding Pie

Oh, MY!!!!! This one is authentic.
(serves 8)

2 cups crushed vanilla wafers (8 oz.)
3 ripe* bananas (about 1&1/4 lb.) cut in 1/4" slices
1&3/4 cup sugar
1/4 cup flour
2 cups whole* milk
3 large eggs, separated
2 t. Kerrygold* butter
2 t. vanilla extract

Preheat oven to 350. Spread 1 cup wafer crumbs in a 9&1/2" deep-dish pie plate. If you don't have one use a soufflé or casserole dish. It has to be deep. Arrange half of the banana slices in a layer on top of the crumbs. Whisk together 1&1/2 cups sugar and flour in a saucepan. Whisk in 1 cup of milk, then add yolks and whisk until smooth. Add remaining milk and butter. Bring to a boil over med.-high heat, whisking constantly. Reduce heat to med. and boil, whisking, 1 min. Remove from heat and stir in vanilla. Pour half of the mixture evenly into pie plate. Top with remaining crumbs, then remaining banana slices in an even layer. Pour in remaining pudding, spreading evenly. To make meringue, beat egg whites in a large glass or metal bowl with an electric mixer on high speed until soft peaks form. Gradually add remaining 1/4 cup sugar, continuing to beat until whites are stiff and glossy. Spread gently over pudding, covering completely. Bake until meringue is lightly browned, 10-15 min. let cool on a rack 20 min., then chill until cold, at least 3 hours or overnight.

Smiles are free. Give a bunch to others today!!!

Love,

Machete Milletti

Garlic-Rosemary Monkey Bread

The aroma of this one will def. have them running!!
(serves 8)

12 oz. fontina cheese, shredded (about 3 cups)
7 cloves of garlic, finely chopped
3 T. chopped fresh rosemary leaves
2 T. chopped fresh flat-leaf parsley
1/2 cup unsalted Kerrygold* butter, melted plus more for Bundt pan
2 16 oz. cans refrigerated buttermilk biscuits
EVOO and flaky sea salt (Maldon*), for serving

Preheat oven to 375. Stir together cheese, garlic, rosemary, and parsley in a med. bowl. Cut each biscuit in half and roll each half into a ball. Dip balls in butter, than transfer to cheese mixture, rolling to coat. Transfer biscuits to a lightly greased Bundt pan. overlapping slightly. Bake until golden brown, 23-25 min. Let bread cool for 5 min. before removing from pan. Just before serving, drizzle with oil, and top with flaky salt. Tip: Leave the bread in the pan to travel. You can reheat, and then garnish at the party. But it's delicious at room temp., too.

"The secret to beauty is simple: Be who you are."

Happy Friday, Friends!!!!

Love,

Machete Milletti

Panzanella (Bread Salad)

This one is from the Toscano Cooking School in Belagaggio, Montefollonico, Italy where Steve and Patti Smith took cooking classes!! It is both delicious and light.
(no serving size)

1 loaf of day old Tuscan bread (1 lb.)
3 Persian* cucumbers, peeled, seeded and sliced
3-4 Campari* tomatoes, seeded
2 bunches of basil
1 cup EVOO
Red wine vinegar, a drizzle
1/2 red* onion, thinly sliced
2 large pinches of kosher* salt, to taste

Soak bread in water, then break into pieces and squeeze out moisture. Crumble into a bowl; use some crust if not too dry and hard. Mix all ingredients with bread and toss.

"You are entitled to nothing. Want it? Earn it!

Have fun and stay DRY today!!!

Love,

Machete Milletti

Coconut Spareribs

I saw this just now in the Seattle Times, and here is their quote, "The spareribs are intensely flavored showcasing a perfect balance between sweet and savory. They are messy but incredibly tasty". Editor's note: this recipe calls for marinating overnight in the fridge, so plan accordingly*.
(serves 4)

1 cup Chinese rice wine
1/2 cup soy sauce (I would use Ponzu Citrus Sauce*)
6 garlic cloves, minced
2 T. grated fresh ginger
1/2 cup coconut nectar
1/4 cup hoisin sauce
1 T. Chinese fie-spice powder
Freshly ground black pepper, divided
2 racks St Louis-style spareribs
Kosher* salt, to taste

Whisk together the rice wine, soy sauce, garlic, and ginger in a large bowl. Set aside to marinate for 10 min. Add coconut nectar and hoisin sauce, whisking until they are completely dissolved. Add five-spice powder and 1 t. pepper, and whisk to ensure all ingredients are well combined. Rinse spareribs in cold water and pat dry with paper towels. Season generously with S&P, then place in a container that is large enough to hold ribs and marinade in a single layer. Pour marinade over ribs and cover tightly with plastic wrap. Refrigerate overnight. Remove from fridge, reserve marinade, and let the ribs come back to room temp., 30 min.* Preheat the oven to 325. Place the ribs on a lightly greased broiling tray or rimmed* baking sheet. Roast for 40-5 min., basting with the marinade 2-3 times, or until tender and cooked through. To serve, allow ribs to cool for 5 min. and then, using a sharp knife, cut between each rib bone to separate them.

"You are being presented with a choice: evolve or remain. If you choose to remain unchanged, you will be presented with the same challenges, the same routine, the same storm, the same situations, until you learn from them, until you love yourself enough to say, "No More!", until you choose change. If you choose to evolve you will connect with the strength within you, you will explore what lies outside the comfort zone, you will awaken to love, you will become, you will be. You have everything you need. Choose to evolve. Choose love.

And, have FUN today!!!!

Love,

Machete Milletti

Machete Milletti's Valentine's Day Feast

Happy Valentine's Day, Dear Valentines!! Here is what I am making to romance myself for dinner:

Bacon Wrapped Filet Mignon with Bernaise
Alaskan King Crab Legs with Lemon Butter
Fettuccine Alfredo
Steamed Artichoke with a Herbed Mayo Dipping Sauce
Strawberries Dipped in Chocolate
Cupcake Vineyards Prosceco Champagne

I am going to get some either pink or red primroses today, and already have a white stuffed little bear with a red heart ribbon around his neck. And, I will DANCE.  :)

I KNOW what I like, and I treat myself. I hope you get treated well today. We all deserve romance!!

Love,

MM

Mushroom-Gorgonzola Cream Sauce Over Fettuccine

A Super Easy and Luscious Veggie. suggestion for Valentine's Day with just 5 ingredients!!!
(no serving size)

1 lb. sliced assorted mushrooms (I would use criminis*)
2 T. EVOO
Kosher* salt and freshly* ground pepper (these and the oil don't count as the 5 ingredients*)
3 garlic cloves, minced
1 cup heavy cream
12 oz. fettuccine, cooked and drained (save 1/4 cup of the cooking water)
2 oz. crumbled gorgonzola cheese

Cook the mushrooms in the oil in a pot over med.-high heat, stirring, until browned and tender, about 7 min. Season with S&P. Add the garlic and cook, stirring, until softened, 30 sec. Add the heavy cream; bring to  simmer and cook until thickened, 2-3 min. Toss with the cooked fettuccine, add in up to 1/4 cup pasta cooking water to loosen the sauce. Off the heat, stir in the gorgonzola until creamy; season with S&P.

"Real doubt searches for the light; unbelief is content with the darkness".

Have FUN today in the SUN!!!!!

Love,

MM

Scallops for Your Sweetie!

In anticipation of a romantic dinner at home on Valentine's Day, here is a special idea to consider.
(serves 2)

1 stalk lemongrass, outer leaves discarded
3 T. veg. oil, divided
1 T. fresh ginger, peeled and grated
1 large shallot, sliced
1 cloves garlic, sliced
1/4*-1/2 bird's eye chile, sliced
2 cups sake
1 T. freshly* squeezed lime juice
1/2 t. fish sauce
2 t. Kerrygold* butter
12 large diver scallops, rinsed* and patted dry* with paper towels
Kosher* salt and freshly* ground pepper
Green onions, chopped
Basil leaves, cut in a chiffonade
Pugliese* bread, sliced
Lemon wedges

Smash lemongrass stalk a few times with the flat side of a knife; cut into 1" pieces. Heat 2 T. oil in a med. saucepan over med. heat. Add the ginger, shallot, garlic, half of the chile, and lemon grass. Cook 3 min. Add the sake, lime juice, and fish sauce; bring to a boil. Reduce heat; simmer 20 min. or until reduced by half. Strain, discarding solids. Return sauce to pan; stir in butter. Keep warm. Heat the remaining oil in a large skillet over med.-high heat until hot but not smoking. Pinch muscle on side of each of the scallops, and gently pull to remove. Season with S&P. Add scallops to pan. Cook 2-3 min. or until they release from pan. Turn; cook 2 min. or until opaque. Divide sauce between 2 shallow bowls. Place 6 scallops in each bowl. Garnish with chopped green onions sliced basil leaves, and remaining chile. Serve with warm bread and lemon wedges. Oh, and maybe a bottle of champagne with some chocolates for dessert*!!

"Jesus gave His all; He deserves our all."

Love,

Machete Milletti

Frittata Subs

Eggs, peppers, cheese, and bread, Oh MY!!! These are good take along to work or school sammies, too, wrapped in foil.
(serves 4)

2 T. EVOO
1 sweet* onion, chopped
2 bell peppers (1 red, 1 orange*), chopped
Kosher salt and freshly ground pepper
10 large eggs, lightly beaten
1/2 cup whole* milk
1/4 cup chopped fresh flat-leaf* parsley
8 slices provolone cheese (about 4 oz.)
4 hero rolls, split
Jarred pepperoncini, drained and chopped, for topping
Lay's* potato chips, for serving

Preheat the oven to 400. Heat the olive oil in a large ovenproof non-stick skillet over med.-high heat. Add the onion and bell peppers, season with S&P, and cook, stirring occasionally, until the veggies start softening, about 5 min. Meanwhile, whisk the eggs with the milk, parsley, 1 t. salt, and a few grinds of pepper in a large bowl. Pour into the skillet and stir to combine. Cook until the eggs start setting around the edge, about 1 min. Transfer the skillet to the oven and bake until set in the middle, about 8 min. Top with the cheese, then continue baking until melted, 1-2 min. Let sit 5 min. Meanwhile, toast the rolls on a baking sheet, 3-4 min. Cut the eggs crosswise into 4 slices, then cut each slice in half; sandwich between the rolls and top with the pepperoncini. Serve with the chips.

"Do not grow weary and lose heart."

Have FUN today!!!!!

Love,

Machete Milletti

Florentine-Style Steak

This is the easiest one I have offered yet, and a mighty tasty one, too!!
(serves 1)

1 T-bone steak
1 large garlic clove, peeled and smashed
Kosher* salt
Freshly* ground pepper
Freshly squeezed* lemon juice

Rub garlic over all sides of steak. Season with S&P. Grill or broil to desired doneness. Let rest at least 5-7 min.* Finish with a splash of lemon juice.

"Jesus alone gives the rest we need."

Happy Friday, Friends!! Have FUN today.

Love,

MM

Coconut-Curry Salmon Stir-Fry

Here is a Heart-Smart meal that is ready in minutes!! The salmon in this zesty dish gives you a boost of omega-3's which reduce inflammation and strengthens your blood vessels. You can swap out the sugar snap peas or bell peppers for other stir-fry favs., like green beans or broccoli, and cut back the heat by adding less curry paste and jalapenos. The power is yours - just follow your heart!!
(serves 4)

2 t. coconut or canola oil
2 garlic cloves, finely chopped
2 t. fresh ginger, peeled and minced
1*-2 small jalapenos, seeded and finely chopped (wear gloves*)
1/4 cup green curry paste
3/4 lb. skinless wild caught salmon fillet, cut into 3/4" cubes
2 red bell peppers, sliced
2 yellow bell peppers, sliced
3 cups trimmed sugar snap peas
1/2 cup light coconut milk
1/2 cup low-sodium* chicken broth
1 t. kosher* salt
1/3 cup cilantro, chopped
1/3 cup scallions, chopped
2 T. freshly squeezed* lime juice
1/4 cup coconut chips

Heat the oil in a large skillet or wok* over med. heat. Add the garlic, ginger, and jalapenos, and stir-fry until fragrant, 2-3 min. Add the green curry paste, salmon, peppers, and peas, stirring frequently, until salmon browns, about 5 min. Stir in the coconut milk, broth, and salt and bring to a boil. Simmer until salmon is cooked through, about 5 min. Stir in the cilantro scallions, and lime juice. Sprinkle with coconut chips just before serving.

"The one who died as our substitute now lives as our advocate."

Love,

Machete Milletti

Panera Broccoli Cheese Soup

This, pretty much, is what Panera is famous for. I demo-ed it one time at Costco, and sold out!! It's THAT good.
(no serving size listed)

1 t. melted Kerrygold* butter
1/2 med. sweet* onion, finely* chopped
1/4 cup Kerrygold* butter
1/4 cup flour
2 cups half and half
2 cups low sodium* chicken stock
1/2 lb. fresh broccoli, cut into florets*
1 cup organic* carrots, julienned
1/4 t. freshly grated* nutmeg
8 oz. grated sharp cheddar cheese
Kosher* salt and freshly* ground white* pepper

Saute onion in 1 t. butter. Set aside. Cook melted 1/4 cup butter and flour using a whisk over med. heat for 3-5 min. Stir constantly and add the half and half. Add the chicken stock. Simmer for 20 min. Add the broccoli, carrots, and onions, Cook over low heat 20-25 min. Add S&P, to taste*. Add cheese, and stir to melt. Stir in nutmeg, and serve with a big smile and a warm baguette* or in a bread bowl*.

"A friend is the first person who comes in when the whole word has gone out."

Have FUN today, and Welcome HOME, Dick!!!!

Love,

MM

Spinach and Goat Cheese Tartlets

Here is a savory amuse bouche! Perfect for your next soiree, Judi Byrne! Editor's note: Again, for any new readers, when a word is followed by an asterisk*, it denotes changes or suggestions I have made.
(makes 24 tartlets)

4 T. unsalted Kerrygold* butter
3 sheets frozen phyllo dough, thawed
2 T grated Parmesan cheese
Veggie oil, for brushing
1 large shallot, minced
1 clove garlic, minced
1 t. all-purpose flour
1/4 cup whole* milk
Pinch of freshly grated nutmeg
1/2 t. kosher salt and freshly ground pepper
3&1/2 oz. mild goat cheese, softened
2 t. finely grated lemon zest
1 T. white wine vinegar
2 large eggs, separated
1 10 oz. box frozen chopped spinach, thawed and squeezed dry in a clean kitchen towel*
Chopped chives, for garnish

Preheat the oven to 350. Melt 1 T. butter. Place 1 phyllo sheet on a clean surface (cover other sheets with a damp towel), brush with melted butter, and sprinkle with 1 t. Parmesan. Cover with another phyllo sheet, brush with more butter, and sprinkle with another t. Parmesan. Top with the remaining phyllo sheet and brush with butter. Cut the phyllo stack into 24 squares, about 3" each. Brush a 24 cup mini muffin tin with oil, then firmly press a phyllo square, buttered-side down, into each cup. Bake until golden, 10 min. Meanwhile, heat the remaining 3 T. butter in a saucepan over med. heat. Add the shallot and garlic and cook until translucent. Stir in the flour, then add the milk and stir until the mixture is smooth, 1 min. Add the nutmeg, salt, and pepper, to taste. Stir in the goat cheese, lemon zest, and vinegar until the cheese melts. Mix in the egg yolks, then the spinach. Beat the egg whites to stiff peaks and gently* fold into spinach filling. Spoon about 1 T. filling into each phyllo cup and top with remaining Parmesan. Bake until filling is set, 15 min. Cool slightly in pan; remove and serve warm or at room temp. Top each with chopped chives.

"Do everything with a good heart and expect nothing in return, and you will never be disappointed".

Have FUN today!!

Love,

Machete Milletti

Chili Cheese Dog Potato Skins

And, ONE more for the big game today. Go Falcons!!!
(makes 12 skins)

6 russet potatoes, scrubbed clean*
Oil, for drizzling
Coconut oil cooking spray
Kosher* salt
Freshly* ground pepper
2 T. canola oil, plus additional
4 beef hot dogs in natural casing, sliced 1/2" thick
1&1/2 lbs. 80% lean ground beef
2 rounded T. chili powder blend or Ancho chili powder
1&1/2 t. ground cumin
1&1/2 t. ground coriander
1/4 t. allspice
1 sweet* onion, chopped
2 large garlic cloves, chopped
2 T. tomato paste
1 T Worcestershire sauce
2 cups beef stock
1&1/2 cups shredded sharp cheddar cheese
Guilden's spicy brown mustard, for serving
1 small white onion, finely chopped, for serving

Preheat oven to 350. Prick potatoes with a fork, and drizzle with oil. Roast until just tender but not fully cooked. Let cool then cut them through lengthwise. Gently scoop out the potato centers and spray shells/skins with a little coconut oil cooking spray. Season inside of potatoes with S&P, and broil to brown the flesh a bit. For the filling, heat a large skillet over med.-high heat with a turn of the pan of oil Add sliced dogs and brown and crisp, 2 min. Remove to a plate; add another turn of oil to the pan and add beef. Brown and crumble the meat, and season with S&P, chili powder, cumin, coriander, and allspice; stir a min. to toast spices. Add onions and garlic to chili, and stir to soften 3-5 min. Add tomato paste, stir then Worcestershire and stock. Slide dogs back into chili and simmer a few min. to thicken a bit. Fill potato skins with chili, top with cheese and broil to melt cheese. Top with a fat drizzle of Gulden's and chopped white onions to serve.

"Begin where you are."

Love,

MM

Caribbean Nachos

Ya gotta have nachos at your Super Bowl party - it's a rule of life!!!
(serves 8)

1 (16 oz.) bag multigrain tortilla chips
1 red bell pepper, diced
1 orange bell pepper, diced
1 bunch green onions, chopped (1 cup)
1 avocado, peeled, pitted, and diced
1/2 pineapple, peeled, and cut into 1/2" dice (2 cups)
6 sliced cooked smoked*, uncured* bacon, chopped
3/4 cup Caribbean jerk marinade or jerk sauce
1 lb. med. shrimp (36-37 count per lb.), peeled, deveined, and tails removed
1/2 lb. shredded Monterey Jack cheese
1 bunch fresh cilantro, chopped (1 cup)

Preheat oven to 400. Put the tortilla chips on a large rimmed baking sheet, 2-4 layers deep. Top with bell peppers, green onions, avocado, pineapple, and bacon. Heat marinade in a saucepan over med. heat until it comes to a simmer, then cook stirring occasionally, until thickened, about 5 min. Add shrimp and stir to coat, then cook until shrimp are hot, 2-3 min. Scatter shrimp over nachos and top with cheese and cilantro. Bake nachos until cheese is melted, about 7 min.

"Praise the Lord, oh my soul".

Have FUN today!!!

Love,

Machete Milletti

Sweet and Spicy Bacon Chicken Bites

These just might be the hit of your Super Bowl party!!
(serves 8-10)

4 chicken breasts, cut into bite size cubes
12 slices smoked uncured* bacon, cut into thirds
Kosher* salt
Freshly* ground pepper
Garlic powder
Chili powder
2/3 cup packed* brown sugar
Toothpicks

Preheat oven to 350. Spray a rimmed* cookie sheet with coconut* non-stick spray. Set aside. Season the chicken cubes with S&P, garlic powder, and chili powder. Wrap each piece of chicken with a strip of bacon and secure with a toothpick. Place the brown sugar on a shallow plate, then roll each chicken piece in the brown sugar. Place the chicken pieces on the prepared cookie sheet. Bake 30-40 min. or until the chicken is cooked through and the bacon is brown and crispy. Remove from oven and drain on paper towels.

"Blessed Assurance, Jesus is mine. Oh what a foretaste of Glory Divine."

Love,

MM

Mexi-Cali Steak Sliders with German Smashed Potaoes

The next three days I will be giving you Super Bowl snack ideas to consider. Here is a winning combo!!
(both serve 4)

Sliders:
1 lb. skirt steak
Kosher* salt and freshly* ground pepper
5 t. canola oil, or other non-flavored* oil
1 red* onion, thinly* sliced
2 oz. cured chorizo, chopped
8 dinner rolls or slider* buns
1 avocado, thinly sliced
1 small* red jalapeno, thinly sliced, white pith and seeds removed*, wear gloves*

Smashed potatoes:
8 small Yukon gold potatoes
5 slices smoke uncured* bacon, chopped
Kosher* salt and freshly* ground pepper
2 T. chopped shallot
2 T. sour cream or plain Greek yogurt*
2 t. malt vinegar
2 t. whole-grain mustard

To make the sliders: Season steak with S&P; coat with oil. Cook on a griddle over high heat, turning once, 5 min. Let rest 5 min.; thinly slice. On the griddle cook onions and chorizo in remaining oil over high until soft, 2 min. Stir in steak; divide among rolls. Top with avocado and jalapeno.

To make the potatoes: In a saucepan, cook potatoes in boiling, salted water until tender, about 15 min.; drain and cool. Gently press potatoes until cracked. In a skillet, cook bacon over med.-high until crispy, 7 min.; break into small bits and transfer to a bowl. Cook potatoes in drippings, 3 min. per side; season with S&P. In a bowl, combine remaining ingredients; season with S&P. Top potatoes with sauce and bacon.

"To know that God sees us gives us comfort and confidence."

Happy Friday, Friends!!

Love,

MM

Orange Tilapia

While I am not a fan of tilapia, more of cod, halibut, or Dover sole, it IS a way popular and very MILD white fish that kids especially seem to love. So use it, or any of the above mentioned in this dish.
(serves 4)

4 (5 oz.) tilapia fillets
1&1/2 cups orange, or orange pineapple* juice (store-bought not freshly squeezed because of    
     the acids having an adverse effect on the texture of the fish)
6 T. Kerrygold* butter, softened
3/4 cup panko bread crumbs, or unsweetened finely shredded coconut* to make it GF
2 cloves garlic, minced
1&1/2 t. grated orange or lemon zest
3/4 t. kosher* salt, divided
1/4 t. freshly ground pepper
4 t. chopped fresh basil, or to taste, or you can use dried Italian seasoning*
Small pinch of red pepper flakes*, optional
Orange slices*, and lemon crowns*, for garnish

Combine fillets and OJ in a zip lock plastic bag. Squeeze out extra air and seal bag. Marinate fish in fridge 30 min. Preheat oven to 400. Stir together butter, bread crumbs, garlic, zest, and 1/4 t. salt in a  bowl. Grease a large rimmed baking sheet. Remove fillets from marinade, shaking off excess and reserving marinade in bag. Arrange fillets on baking sheet. Bring reserved marinade to a boil in a saucepan, stirring occasionally, until thickened and reduced to about 1/2 cup, about 10 min. Cover and remove from heat. Sprinkle fillets with pepper and remaining salt. Spread bread crumb mixture over fillets to cover evenly. Bake in upper third of oven, until fish is almost cooked through, about 6-7 min. Turn on broiler and broil fillets about 4" from heat source until crumbs are golden, 20-30 sec. WATCH!*. Transfer fillets to a place with a spatula and sprinkle with basil or Italian seasoning. Garnish the plate with orange and lemon, and serve with orange sauce.

"There is nothing better for people than to be happy and to do good while they live" ~ Ecclesiastics

And, have FUN!!

Love,

Machete Milletti

Slow Cooker Kalua Pig

The traditional Hawaiian kalua method of cooking pork involves fire, lots of hot rocks, and a 3' deep cooking pit. Save your backyard with this easy slow-cooker alternative. Serve it with roasted veggies, cauliflower rice, and a green salad.
(serves 8)

3 slices smoked uncured* bacon
1 (5 lb.) boneless pork shoulder (Boston butt roast)
1&1/3 T. kosher salt
5 cloves garlic

Line a 5 qt. slow cooker with bacon. Make five 1" slits (about 1" deep) in top of pork with a paring knife. Sprinkle salt all over pork and tuck garlic into slits, then transfer, skin side up, to slow cooker. Cook on low, covered, until pork is fork-tender, and an instant-read thermometer inserted into the thickest part registers at least 145, 9-12 hours. Start testing the meat after 9 hours. Remove pork form slow cooker and shred with two forks on a cutting board after it has rested for at least 10 min. Do not shred in cooking liquid -it'll be too salty.

"Live by faith, not by sight."

And, have FUN today!!!

Love,

MM