These will make your kitchen smell just like a bakery, and can be kept in the fridge in an airtight container for up to 2 days; just reheat before serving.
(makes 15-18 donuts)
Donuts:
1 cup white rice four, plus more for dusting work surface
1/2 cup tapioca starch/flour
1/2 cup potato starch (not potato flour)
1&1/2 t. baking powder
1 t. sea* salt
1/2 t. ground nutmeg
2 T. unsalted Kerrygold* butter or non-hydrogenated shortening, room temp.
1/2 cup granulated sugar
2 large egg yolks
1/2 cup sour cream
Canola oil, for frying
Glaze:
1 cup confectioners' sugar
3 T. whole* milk
1/2 t. pure vanilla extract
1/4 t. sea* salt
In a med. bowl, combine rice flour, tapioca starch, potato starch, baking powder, salt, and nutmeg. In a large bowl, beat butter and sugar together until sand-like. Add egg yolks, one at a time, mixing until evenly distributed. Add dry ingredients and sour cream and milk and mix until combined.
Scoop dough into a big ball in the center of the bowl and cover with plastic wrap. Refrigerate 1 hour. Dust a clean work surface with gluten-free flour. Drop chilled dough on floured surface, and roll it out to 1/2" thickness using a floured rolling pin. Use a donut cutter or two different size biscuit cutters to cut out donuts. Save the holes to fry separately. Roll remaining dough scraps back into a ball and re-roll to 1/2" thickness. Cut out donuts, repeating the process until all dough is used. If donut cutter sticks, dip it in gluten free flour and try again. Pour 2" of oil into an electric fryer and heat to 325. If you don't have an fryer, pour 2" of oil into a deep heavy pot, and attach a deep-fry/candy thermometer to monitor temp. Gently lower 2-4 donuts or donut holes, one at a time into preheated oil Fry 2 min. or until golden brown. Using a slotted spoon, carefully flip donuts or donut holes over. Fry 2 more min. or until golden brown. Remove donuts or donut holes and drain on a paper towel-covered plate. Repeat until all donuts and donut holes are cooked.
To make the glaze, whisk together confectioners' sugar, milk, vanilla, and salt in a small bowl until smooth. To remove stubborn lumps, microwave glaze for 30 sec. and stir. Dip tops of each donut into glaze and transfer to a wire rack placed over a rimmed* sheet pan. Let sit 15 min. or until glaze sets.
For Egg-free sour cream donuts, omit 2 egg yolks. Add 1 T. arrowroot powder or cornstarch to the dry ingredients. Combine 2 t. golden flax meal with 3 T. hot unsweetened applesauce and 1 T. hot water; let cool.
"Winners pay attention to what they eat."
Happy Friday, Friends!!!!
Love,
Machete Milletti
Friday, March 31, 2017
Thursday, March 30, 2017
Vietnamese Lamb with Scallion/Cauliflower Rice
"Vietnamese meals balance the five flavors (sour, bitter, sweet, spicy, salty), colors (green, red, yellow, white, black), nutrients (carbs, fat, protein, minerals, water), and the five senses - all while paying attention to the contrast between hot and cool."
(serves 2-3)
Scallion rice:
1 large head cauliflower
4 scallions
1 T. EVOO
3/4 t. kosher* salt
1/2 t. freshly* ground black pepper
Lamb:
1 med. Persian* cucumber, for garnish
2 organic* carrots, for garnish
1 cup fresh cilantro
1 cup fresh mint
2 limes
1 T. fish sauce, gluten-free soy sauce, or Ponzu Citrus Sauce*
1 T. coconut sugar
1/2 t. freshly* ground black pepper
1/4*-1/2 med. jalapeno
1&1/2 lbs. ground lamb
2 cloves garlic
1/4 cup cashews
Preheat over to 425. To make cauliflower rice, break cauliflower into florets, removing stems. Place florets in a food processor bowl, and pulse until cauliflower looks like rice, about 10 pulses. You may have to do this in batches. Thinly slice scallions and place them in a large mixing bowl. Add cauliflower, olive oil, S&P, and toss wit a rubber spatula until veggies are coated with the oil. Spread mixture on a large, rimmed baking sheet and pop it in the oven. Roast 20-25 min. until cauliflower is tender and staring to look toasty. Rinse food processor with water. Then slice cucumber and shred carrots. Set aside. Coarsely chop cilantro and mint. Place in a med. mixing bowl, and squeeze juice from limes into bowl. Add fish sauce, sugar, and pepper. Finely mince jalapeno (wear gloves, and remove all seeds and pith*), and add to bowl. Then mix with a fork and set aside. To cook lamb, warm a large, nonstick skillet over med.-high heat 2 min. Crumble lamb into skillet and cook, breaking up meat with a wooden spoon, until just pink, about 3 min. While lamb cooks, peel and crush garlic cloves. Then add them to the pan. Continue to cook until meat is brown and sizzling. Remove pan from heat, drain any grease*, and add herb mixture. Stir until combined. Chop cashews. To serve, divide rice among individual serving bowls and top with lamb and a sprinkling of chopped cashews. Garnish with raw cucumber and carrots.
"Love and acceptance are the best healers there are."
Have FUN today!!!!
Love,
Machete Milletti
(serves 2-3)
Scallion rice:
1 large head cauliflower
4 scallions
1 T. EVOO
3/4 t. kosher* salt
1/2 t. freshly* ground black pepper
Lamb:
1 med. Persian* cucumber, for garnish
2 organic* carrots, for garnish
1 cup fresh cilantro
1 cup fresh mint
2 limes
1 T. fish sauce, gluten-free soy sauce, or Ponzu Citrus Sauce*
1 T. coconut sugar
1/2 t. freshly* ground black pepper
1/4*-1/2 med. jalapeno
1&1/2 lbs. ground lamb
2 cloves garlic
1/4 cup cashews
Preheat over to 425. To make cauliflower rice, break cauliflower into florets, removing stems. Place florets in a food processor bowl, and pulse until cauliflower looks like rice, about 10 pulses. You may have to do this in batches. Thinly slice scallions and place them in a large mixing bowl. Add cauliflower, olive oil, S&P, and toss wit a rubber spatula until veggies are coated with the oil. Spread mixture on a large, rimmed baking sheet and pop it in the oven. Roast 20-25 min. until cauliflower is tender and staring to look toasty. Rinse food processor with water. Then slice cucumber and shred carrots. Set aside. Coarsely chop cilantro and mint. Place in a med. mixing bowl, and squeeze juice from limes into bowl. Add fish sauce, sugar, and pepper. Finely mince jalapeno (wear gloves, and remove all seeds and pith*), and add to bowl. Then mix with a fork and set aside. To cook lamb, warm a large, nonstick skillet over med.-high heat 2 min. Crumble lamb into skillet and cook, breaking up meat with a wooden spoon, until just pink, about 3 min. While lamb cooks, peel and crush garlic cloves. Then add them to the pan. Continue to cook until meat is brown and sizzling. Remove pan from heat, drain any grease*, and add herb mixture. Stir until combined. Chop cashews. To serve, divide rice among individual serving bowls and top with lamb and a sprinkling of chopped cashews. Garnish with raw cucumber and carrots.
"Love and acceptance are the best healers there are."
Have FUN today!!!!
Love,
Machete Milletti
Wednesday, March 29, 2017
Chicken Soup with Lemon and Orzo
Chicken soup IS good for the soul (and stomach)!! A quick prep and cook time of only 30 min. makes it even better after another dreary RAINY day! Editor's note: if you are making this ahead of time, boil and store the pasta separately so it will stay nicely al dente, then just stir in the hot soup when ready to serve.
(serves 4)
1 T. EVOO
1 sweet* onion, chopped
2 celery stalks, thinly* sliced
1/2 cup diced organic* carrot
1 t. kosher* salt
3/4 cup whole wheat orzo
6 cups low sodium* chicken broth
2 cups shredded rotisserie* chicken
2 large dill sprigs, plus more for garnish
Juice of 1 lemon, plus 4 thin slices
Freshly* ground pepper
2 cups baby spinach leaves, packed and stems removed*
Heat oil over med. heat in a large saucepan. Add onion, and cook, stirring occasionally, until translucent, 4-5 min. Add celery, carrot, and salt. Cook, stirring frequently, until veggies have softened, 6-7 min. more. Add orzo, stock, and dill sprigs. Bring to a boil. Reduce heat, and simmer until orzo is cooked, about 8 min. Remove dill springs. Add shredded chicken, lemon juice, lemon slices, and pepper, to taste. Simmer, adjusting heat if necessary, until chicken is heated through, 2-3 min. Add spinach, stirring until wilted. To serve, divide between bowls and sprinkle dill liberally over each.
"I like living. I have sometimes been wildly, despairingly, acutely miserable, and racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing." ~ Agatha Christie
Dance in the rain today - what else ya gonna do? This, too, shall pass!!
Love,
Machete Milletti
(serves 4)
1 T. EVOO
1 sweet* onion, chopped
2 celery stalks, thinly* sliced
1/2 cup diced organic* carrot
1 t. kosher* salt
3/4 cup whole wheat orzo
6 cups low sodium* chicken broth
2 cups shredded rotisserie* chicken
2 large dill sprigs, plus more for garnish
Juice of 1 lemon, plus 4 thin slices
Freshly* ground pepper
2 cups baby spinach leaves, packed and stems removed*
Heat oil over med. heat in a large saucepan. Add onion, and cook, stirring occasionally, until translucent, 4-5 min. Add celery, carrot, and salt. Cook, stirring frequently, until veggies have softened, 6-7 min. more. Add orzo, stock, and dill sprigs. Bring to a boil. Reduce heat, and simmer until orzo is cooked, about 8 min. Remove dill springs. Add shredded chicken, lemon juice, lemon slices, and pepper, to taste. Simmer, adjusting heat if necessary, until chicken is heated through, 2-3 min. Add spinach, stirring until wilted. To serve, divide between bowls and sprinkle dill liberally over each.
"I like living. I have sometimes been wildly, despairingly, acutely miserable, and racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing." ~ Agatha Christie
Dance in the rain today - what else ya gonna do? This, too, shall pass!!
Love,
Machete Milletti
Tuesday, March 28, 2017
Mediterranean Coleslaw and Salmon Bowls
The Mediterranean flavors are so vivid in this coleslaw recipe that you'll not miss the mayo.-laden kind. This dish is great for entertaining a large group. As it is, it can feed up to 6 people, and you can easily double the ingredients to serve more. Prepare the bread bowls and slaw earlier. Bake the salmon just before you are ready for dinner. Spread everything out buffet-style, and let your guests build their own dinner bowls.
(serves 4-6)
For the Flatbread Bowls:
4-6 FlatOut Flatbread (ProteinUp or your choice)
For the coleslaw dressing:
Juice of 1 large lemon
2 T. white wine vinegar
1/2 cup EVOO
4 garlic cloves, chopped
Kosher* salt, and freshly* ground black pepper
1 T ground sumac, more if you like
1 T. dried oregano
1/2*-1 t. crushed red pepper flakes, optional
For the coleslaw:
1/3 whole green cabbage head, thinly sliced or chopped
1/3 whole red cabbage head, thinly sliced or chopped
2 organic* carrots, grated
6 radishes, trimmed chopped or sliced into thin sticks
2 celery sticks, chopped
3 green onions, trimmed and chopped (both the green and white parts)
2 cups chopped flat-leaf* parsley
2 cups chopped mint leaves
2 T. freshly grated ginger root
1 (14 oz.) can chickpeas, drained and rinsed well - added at the end
For the salmon:
1.5 lb. wild-caught* salmon fillet or 4 6 oz. salmon fillet pieces
Kosher* salt and freshly* ground black pepper
1 t. garlic powder
1 t. dried oregano
1/2 t. ground sumac
Juice of a half a lemon
EVOO
To prepare the bread bowls: Preheat the oven to 350. Lightly oil the bottom of an oven safe cup or the empty tin can of chickpeas, the place it upside down on a rimmed* baking sheet. Place a FlatOut wrap on the center of the top so that the sides hang down, and bake for 5-7 min. until browned and you can feel that the wrap has hardened. Remove from the heat and let cool briefly, then carefully remove from the cup or tin can. Repeat with remaining number of wraps you are using. You can do them all at once if you'd like. Set the FlatOut bread bows aside. Raise the oven heat to 425 so that it is ready for baking the salmon later.
Prepare the coleslaw dressing: Simply place the lemon juice, vinegar, and olive oil in a small mixing bowl and whisk. Add garlic and spices and whisk again to combine.
Prepare the coleslaw: Place the coleslaw veggies with the parsley, mint, and grated ginger in a large mixing bowl (hold the chickpeas for later). Toss gently.
Bake the salmon: Place the salmon on a lightly oiled, rimmed* baking sheet. Season with S&P, and remaining spices. Top with lemon juice and a generous drizzle of olive oil. Bake for 15-20 min. Remove from heat and break into smaller bite-size pieces.
Assemble the coleslaw salmon bowls: Fill the bread bowls with the coleslaw. Top each with the chicken peas, and finally add the salmon. Enjoy!!
"Let patience and gentleness characterize your interactions with others; it's easier to choose gratitude over complaint."
And, have FUN today!!!!!
Love,
Machete Milletti
(serves 4-6)
For the Flatbread Bowls:
4-6 FlatOut Flatbread (ProteinUp or your choice)
For the coleslaw dressing:
Juice of 1 large lemon
2 T. white wine vinegar
1/2 cup EVOO
4 garlic cloves, chopped
Kosher* salt, and freshly* ground black pepper
1 T ground sumac, more if you like
1 T. dried oregano
1/2*-1 t. crushed red pepper flakes, optional
For the coleslaw:
1/3 whole green cabbage head, thinly sliced or chopped
1/3 whole red cabbage head, thinly sliced or chopped
2 organic* carrots, grated
6 radishes, trimmed chopped or sliced into thin sticks
2 celery sticks, chopped
3 green onions, trimmed and chopped (both the green and white parts)
2 cups chopped flat-leaf* parsley
2 cups chopped mint leaves
2 T. freshly grated ginger root
1 (14 oz.) can chickpeas, drained and rinsed well - added at the end
For the salmon:
1.5 lb. wild-caught* salmon fillet or 4 6 oz. salmon fillet pieces
Kosher* salt and freshly* ground black pepper
1 t. garlic powder
1 t. dried oregano
1/2 t. ground sumac
Juice of a half a lemon
EVOO
To prepare the bread bowls: Preheat the oven to 350. Lightly oil the bottom of an oven safe cup or the empty tin can of chickpeas, the place it upside down on a rimmed* baking sheet. Place a FlatOut wrap on the center of the top so that the sides hang down, and bake for 5-7 min. until browned and you can feel that the wrap has hardened. Remove from the heat and let cool briefly, then carefully remove from the cup or tin can. Repeat with remaining number of wraps you are using. You can do them all at once if you'd like. Set the FlatOut bread bows aside. Raise the oven heat to 425 so that it is ready for baking the salmon later.
Prepare the coleslaw dressing: Simply place the lemon juice, vinegar, and olive oil in a small mixing bowl and whisk. Add garlic and spices and whisk again to combine.
Prepare the coleslaw: Place the coleslaw veggies with the parsley, mint, and grated ginger in a large mixing bowl (hold the chickpeas for later). Toss gently.
Bake the salmon: Place the salmon on a lightly oiled, rimmed* baking sheet. Season with S&P, and remaining spices. Top with lemon juice and a generous drizzle of olive oil. Bake for 15-20 min. Remove from heat and break into smaller bite-size pieces.
Assemble the coleslaw salmon bowls: Fill the bread bowls with the coleslaw. Top each with the chicken peas, and finally add the salmon. Enjoy!!
"Let patience and gentleness characterize your interactions with others; it's easier to choose gratitude over complaint."
And, have FUN today!!!!!
Love,
Machete Milletti
Monday, March 27, 2017
Lemon-Garlic Chicken Thighs with Fennel (Gluten Free)
I bought the "Gluten Free and More" mag. specifically for my friends, Leslie and Judi. Here is one I think they both will like, and the quote that accompanies: "Most of my favorite grassy aromatics (fennel, anise, chervil, and cumin) are members of the carrot family and share a flavor compound called anethol, which is 13 times sweeter than sugar. That's why fennel is often paired with lemon for balance. Comforting bistro food, easily brought to life in one pan, is guaranteed to smooth the rough edges off a long day. No ghee? Substitute an equal amt. of butter, or dairy-free alternative."
(serves 2-4)
1&1/2 lbs. boneless, skinless chicken thighs, rinsed well* and patted dry*
1 t. kosher* salt
1/2 t. freshly* ground black pepper
2-4 t. EVOO, more as needed
2 large fennel bulbs
2 cloves garlic
1/8*-1/4 t. crushed red pepper flakes
Juice of 1 lemon
To cook chicken: Slice chicken thighs into 1/4" wide strips and toss them with S&P. Warm 1 t. olive oil in a large nonstick skillet over med.-high heat 2 min. Add the chicken and toss to coat it in oil. Then spread it in a single layer and let it cook undisturbed 3 min. Flip chicken with a spatula, separating pieces, and cook an additional 3 min. Continue to cook and flip chicken until it's sizzling and browned on most sides, 5-6 min. more. While chicken browns, remove leafy fronds from fennel bulbs and mince some of them to make 2-3 T; set aside. Remove root ends and thinly slice bulbs into crosswise strips. When chicken is browned, transfer to a plate with a slotted spoon. There should be some fat from the chicken left in the skillet. If not, add more olive oil and warm it over med.-high heat 2-3 min. Add fennel and toss to coat it in oil. Then cover pan, reduce heat to med. and cook 2 min. While fennel cooks, peel and crush garlic. Remove lid from skillet and stir-fry fennel until it begins to soften and show a few brown spots. Push fennel to side of pan, add 1 t. olive oil, and drop garlic and pepper flakes into oil. Stir to combine with fennel. Then add chicken and accumulated juices to the skillet, Stir to combine and cook 1-2 min. longer until it's all caramelized. Remove skillet from heat., stir in reserved fennel frond and squeeze lemon juice over top.
"God's deep love means we can be real with others."
Have FUN today!!!
Love,
Machete Milletti
(serves 2-4)
1&1/2 lbs. boneless, skinless chicken thighs, rinsed well* and patted dry*
1 t. kosher* salt
1/2 t. freshly* ground black pepper
2-4 t. EVOO, more as needed
2 large fennel bulbs
2 cloves garlic
1/8*-1/4 t. crushed red pepper flakes
Juice of 1 lemon
To cook chicken: Slice chicken thighs into 1/4" wide strips and toss them with S&P. Warm 1 t. olive oil in a large nonstick skillet over med.-high heat 2 min. Add the chicken and toss to coat it in oil. Then spread it in a single layer and let it cook undisturbed 3 min. Flip chicken with a spatula, separating pieces, and cook an additional 3 min. Continue to cook and flip chicken until it's sizzling and browned on most sides, 5-6 min. more. While chicken browns, remove leafy fronds from fennel bulbs and mince some of them to make 2-3 T; set aside. Remove root ends and thinly slice bulbs into crosswise strips. When chicken is browned, transfer to a plate with a slotted spoon. There should be some fat from the chicken left in the skillet. If not, add more olive oil and warm it over med.-high heat 2-3 min. Add fennel and toss to coat it in oil. Then cover pan, reduce heat to med. and cook 2 min. While fennel cooks, peel and crush garlic. Remove lid from skillet and stir-fry fennel until it begins to soften and show a few brown spots. Push fennel to side of pan, add 1 t. olive oil, and drop garlic and pepper flakes into oil. Stir to combine with fennel. Then add chicken and accumulated juices to the skillet, Stir to combine and cook 1-2 min. longer until it's all caramelized. Remove skillet from heat., stir in reserved fennel frond and squeeze lemon juice over top.
"God's deep love means we can be real with others."
Have FUN today!!!
Love,
Machete Milletti
Sunday, March 26, 2017
Bloody Mary Steak Salad
I saw this in the Parade section of the Seattle Times this morning. Here is their quote: " The zippy flavors from America's favorite brunch cocktail - the Blood Mary - add zing to their steak salad from Mighty Salads. This clever recipe has you grill the steak first then marinate it so none of the bold flavor is lost - giving you salad with a kick!!"
(serves 4)
1&1/2 lb. skirt or hanger steak
2 T. prepared horseradish
1 T. Worcestershire sauce
1 T. sherry or red wine vinegar
1 T. balsamic vinegar
1&1/2 t. hot sauce (like Frank's or Tabasco*)
Juice of 1 lemon
2 cups cherry or grape tomatoes, haled
1/2 cup thinly sliced red onion
1/2 cup thinly sliced celery
1/4 cup chopped briny green olives
2 T. olive brine
2 T. pickled jalapenos
Freshly ground black pepper
Kosher* salt, to taste
1/2 cup loosely packed flat-leaf parsley leaves
1/4 cup crumbled blue cheese
Heat grill to med,-high, or heat a grill pan over high heat on the stove top. Grill the steak 3-4 min. per side or until desired degree of doneness. Transfer steak to a cutting board and let rest. In a large bowl, whisk together horseradish, Worcestershire, both vinegars, hot sauce, and lemon. Stir in the tomatoes, red onion, celery, green olives, brine, jalapenos, S&P. Cut meat across the grain into 1/2" slices; stir into mixture. Marinate for at least 30 min. and up to 3 days. To serve: Stir in parsley leaves and top with the blue cheese.
"Be slow to judge others but quick to judge yourself."
Love,
Machete Milletti
(serves 4)
1&1/2 lb. skirt or hanger steak
2 T. prepared horseradish
1 T. Worcestershire sauce
1 T. sherry or red wine vinegar
1 T. balsamic vinegar
1&1/2 t. hot sauce (like Frank's or Tabasco*)
Juice of 1 lemon
2 cups cherry or grape tomatoes, haled
1/2 cup thinly sliced red onion
1/2 cup thinly sliced celery
1/4 cup chopped briny green olives
2 T. olive brine
2 T. pickled jalapenos
Freshly ground black pepper
Kosher* salt, to taste
1/2 cup loosely packed flat-leaf parsley leaves
1/4 cup crumbled blue cheese
Heat grill to med,-high, or heat a grill pan over high heat on the stove top. Grill the steak 3-4 min. per side or until desired degree of doneness. Transfer steak to a cutting board and let rest. In a large bowl, whisk together horseradish, Worcestershire, both vinegars, hot sauce, and lemon. Stir in the tomatoes, red onion, celery, green olives, brine, jalapenos, S&P. Cut meat across the grain into 1/2" slices; stir into mixture. Marinate for at least 30 min. and up to 3 days. To serve: Stir in parsley leaves and top with the blue cheese.
"Be slow to judge others but quick to judge yourself."
Love,
Machete Milletti
Saturday, March 25, 2017
Parmesan Ranch Snack Mix
This crunchy snack mix - loaded with popcorn, pretzels, and seasoned with Parmesan cheese and a packet of zesty ranch dressing - is as easy to prepare as it is fun to nibble!!
(makes 8 cups)
2/3 cup canola, veggie, or EVOO
1 pkg. (1 oz.) ranch dip seasoning mix powder
About 4 cups unsalted popped popcorn
About 3&1/2 cups pretzels (waffle style)
1/2 -1 cup dry roasted* peanuts almonds, cashews, or fav. nuts or mixed nuts (optional)
Assorted coarsely crushed crackers and/or sunflower seeds - for spicy version, add a pinch of
chili or cayenne pepper
3 oz. Parmesan cheese, finely grated
To a large microwave safe bowl, all oil and ranch mix; stir to combine. Add popcorn, pretzels, nuts, and other ingredients. Toss to evenly coat mixture; it may seem a bit on the oiyl side, this is okay as it absorbs. Microwave on high 2 min., stopping after 1 min. to toss mixture because oil has a tendency to pool at the bottom of the bowl. Add Parmesan; toss to coat evenly. Serve immediately.
"One today is worth two tomorrows." ~ Ben Franklin
Have FUN today!!
Love,
Machete Milletti
(makes 8 cups)
2/3 cup canola, veggie, or EVOO
1 pkg. (1 oz.) ranch dip seasoning mix powder
About 4 cups unsalted popped popcorn
About 3&1/2 cups pretzels (waffle style)
1/2 -1 cup dry roasted* peanuts almonds, cashews, or fav. nuts or mixed nuts (optional)
Assorted coarsely crushed crackers and/or sunflower seeds - for spicy version, add a pinch of
chili or cayenne pepper
3 oz. Parmesan cheese, finely grated
To a large microwave safe bowl, all oil and ranch mix; stir to combine. Add popcorn, pretzels, nuts, and other ingredients. Toss to evenly coat mixture; it may seem a bit on the oiyl side, this is okay as it absorbs. Microwave on high 2 min., stopping after 1 min. to toss mixture because oil has a tendency to pool at the bottom of the bowl. Add Parmesan; toss to coat evenly. Serve immediately.
"One today is worth two tomorrows." ~ Ben Franklin
Have FUN today!!
Love,
Machete Milletti
Friday, March 24, 2017
Tuscan-Style Quinoa with White Bean Sauce
I made this Ancient Super Grain (which is GF and V) dish for my beloved friends, Patti and Steve Smith who pronounced it, "DELICIOUS!" (and requested the recipe). They call me "Chef Deb" - which I LIKE A LOT, but my real Chef name is Machete Milletti!! Happy Friday, Friends. And, again, the asterisk* denotes changes or suggestions I have made to the original recipe.
(serves 4)
For the sauce, Puree:
1 can reduced sodium cannellini beans (15.5 oz.) drained and rinsed WELL*
1 T white wine vinegar
2 t. EVOO
2 t. minced fresh garlic
3-4 T. water
1 t. minced fresh thyme
For the Quinoa, Combine:
2 cups water
1 cup dry quinoa
1/2 t. kosher salt
2 T. minced fresh basil
For the Veggies, Heat:
1 T. EVOO
2 cups thinly sliced fennel bulb
2 small zucchini, halved lengthwise and sliced
2 cups diced yellow squash
1 cup roasted red pepper*, cut into strips* (not in the original recipe, but I KNOW Patti likes*)
2 t. minced fresh garlic
1/2 cup dry white wine
2 Roma tomatoes ,seeded and diced
1 T. minced fresh thyme (I used lemon thyme* from my farm)
1/4 cup chopped kalamata olives
1/4-1/2 cup crumbled feta (again not in the recipe, but Patti likes this, too!*)
For the sauce: Puree beans, vinegar, oil, garlic in a food processor (I don't have one, so I mashed up the beans with a potato masher - I like the consistency, and they said they also used it as a salad dressing*). Drizzle in the water, and add the thyme; blend until well combined and smooth, if desired*
For the quinoa: Combine the water, quinoa and salt in a small saucepan; bring to a boil. Cover pan; reduce heat to low. Simmer until quinoa softens, doubles in size, and water is absorbed, 15-20 min.; stir in basil.
For the veggies: Heat the oil in a large skillet over med-high. Add the fennel, zucchini, and squash, and cook until softened, 8-9 min. Add the garlic; cook 30 sec. Stir in the red pepper strips.
Stir in wine; simmer until liquid is reduced by half. Stir in tomatoes and thyme.
Serve veggies over quinoa topped with olives, feta, and sauce.
"Let thankfulness temper all your thoughts."
And, have FUN today!!!!
Love,
Machete Milletti (AKA Chef Deb)
(serves 4)
For the sauce, Puree:
1 can reduced sodium cannellini beans (15.5 oz.) drained and rinsed WELL*
1 T white wine vinegar
2 t. EVOO
2 t. minced fresh garlic
3-4 T. water
1 t. minced fresh thyme
For the Quinoa, Combine:
2 cups water
1 cup dry quinoa
1/2 t. kosher salt
2 T. minced fresh basil
For the Veggies, Heat:
1 T. EVOO
2 cups thinly sliced fennel bulb
2 small zucchini, halved lengthwise and sliced
2 cups diced yellow squash
1 cup roasted red pepper*, cut into strips* (not in the original recipe, but I KNOW Patti likes*)
2 t. minced fresh garlic
1/2 cup dry white wine
2 Roma tomatoes ,seeded and diced
1 T. minced fresh thyme (I used lemon thyme* from my farm)
1/4 cup chopped kalamata olives
1/4-1/2 cup crumbled feta (again not in the recipe, but Patti likes this, too!*)
For the sauce: Puree beans, vinegar, oil, garlic in a food processor (I don't have one, so I mashed up the beans with a potato masher - I like the consistency, and they said they also used it as a salad dressing*). Drizzle in the water, and add the thyme; blend until well combined and smooth, if desired*
For the quinoa: Combine the water, quinoa and salt in a small saucepan; bring to a boil. Cover pan; reduce heat to low. Simmer until quinoa softens, doubles in size, and water is absorbed, 15-20 min.; stir in basil.
For the veggies: Heat the oil in a large skillet over med-high. Add the fennel, zucchini, and squash, and cook until softened, 8-9 min. Add the garlic; cook 30 sec. Stir in the red pepper strips.
Stir in wine; simmer until liquid is reduced by half. Stir in tomatoes and thyme.
Serve veggies over quinoa topped with olives, feta, and sauce.
"Let thankfulness temper all your thoughts."
And, have FUN today!!!!
Love,
Machete Milletti (AKA Chef Deb)
Thursday, March 23, 2017
Grandma's One Pot Old-Fashioned Goulash
Talk about comfort food!!!! Something you never tire of.
(no serving size)
2 sweet* onions, chopped
2 lbs. lean ground beef
2 cloves garlic, minced
1 jar tomato based pasta sauce (approx. 26 oz.)
2 (14.5 oz.) cans fire-roasted* diced tomatoes, undrained
1 can (6 oz.) tomato paste
1 T. Italian seasoning
2 bay leaves (LOVE to pick these from my bay tree out on my balcony farm*)
3 cups water
1 red* bell pepper, chopped
Kosher* salt and freshly* ground pepper, to taste
2 cups macaroni noodles, uncooked
1 cup sharp cheddar cheese, grated
Cook ground beef, onion, and garlic over med. high heat in a large Dutch oven until no pink remains. Drain any fat. Add pasta sauce, diced tomatoes, tomato paste, water, seasonings, and red pepper. Simmer, covered for 15 min. Add in the macaroni and continue to simmer, covered, stirring occasionally until pasta is tender (about 20 min.). Top with cheese and replace the lid. Let sit about 5 min. or until melted.
"Abundance is, in large part, an attitude."
Have FUN today!!!!!!
Love,
Machete Milletti
(no serving size)
2 sweet* onions, chopped
2 lbs. lean ground beef
2 cloves garlic, minced
1 jar tomato based pasta sauce (approx. 26 oz.)
2 (14.5 oz.) cans fire-roasted* diced tomatoes, undrained
1 can (6 oz.) tomato paste
1 T. Italian seasoning
2 bay leaves (LOVE to pick these from my bay tree out on my balcony farm*)
3 cups water
1 red* bell pepper, chopped
Kosher* salt and freshly* ground pepper, to taste
2 cups macaroni noodles, uncooked
1 cup sharp cheddar cheese, grated
Cook ground beef, onion, and garlic over med. high heat in a large Dutch oven until no pink remains. Drain any fat. Add pasta sauce, diced tomatoes, tomato paste, water, seasonings, and red pepper. Simmer, covered for 15 min. Add in the macaroni and continue to simmer, covered, stirring occasionally until pasta is tender (about 20 min.). Top with cheese and replace the lid. Let sit about 5 min. or until melted.
"Abundance is, in large part, an attitude."
Have FUN today!!!!!!
Love,
Machete Milletti
Wednesday, March 22, 2017
Mu Shu Pork
This quick teriyaki-ginger pork and veggie stir-fry wrapped in warm pancakes is faster to make than you can order takeout, and you can have it on your table in minutes!!
(serves 6)
1/3 cup teriyaki baste and glaze sauce
3 T. rice vinegar
1 T. grated fresh ginger
1/4 t. kosher* salt
1/4 t. freshly* ground pepper
3 boneless center-cut pork chops, about 3/4" thick, 1 lb.
6 cups packaged coleslaw mix with extra carrots
1 can (15 oz.) bean sprouts, drained
1 can (5 oz.) sliced water chestnuts, drained
2 scallions, sliced
6 (7") flour tortillas, heated according to package directions
Hoisin sauce
Combine teriyaki, vinegar, and ginger; reserve. Sprinkle salt and pepper over both sides of each pork chop. Heat a 12" non-stick skillet over med. heat; add pork chops, and cook, turning once, until browned, 3-4 min. per side. Reduce heat to low. Cover; cook until just slightly pink in centers, meat thermometer inserted into thickest part will register 150, about 5 min. Transfer to a plate; let stand 10 min. Thinly slice pork. Meanwhile, in the same skillet, cook coleslaw, over med. heat, stirring occasionally, until just wilted, about 2 min. Add bean sprouts, water chestnuts, scallions, pork, and reserved teriyaki mixture. Cook, stirring, until heated through, about 1 min. Serve with warm tortillas and hoisin sauce.
"Be faithful in small things because it is in them that your strength lies." ~ Mother Teresa
Love,
Machete Milletti
(serves 6)
1/3 cup teriyaki baste and glaze sauce
3 T. rice vinegar
1 T. grated fresh ginger
1/4 t. kosher* salt
1/4 t. freshly* ground pepper
3 boneless center-cut pork chops, about 3/4" thick, 1 lb.
6 cups packaged coleslaw mix with extra carrots
1 can (15 oz.) bean sprouts, drained
1 can (5 oz.) sliced water chestnuts, drained
2 scallions, sliced
6 (7") flour tortillas, heated according to package directions
Hoisin sauce
Combine teriyaki, vinegar, and ginger; reserve. Sprinkle salt and pepper over both sides of each pork chop. Heat a 12" non-stick skillet over med. heat; add pork chops, and cook, turning once, until browned, 3-4 min. per side. Reduce heat to low. Cover; cook until just slightly pink in centers, meat thermometer inserted into thickest part will register 150, about 5 min. Transfer to a plate; let stand 10 min. Thinly slice pork. Meanwhile, in the same skillet, cook coleslaw, over med. heat, stirring occasionally, until just wilted, about 2 min. Add bean sprouts, water chestnuts, scallions, pork, and reserved teriyaki mixture. Cook, stirring, until heated through, about 1 min. Serve with warm tortillas and hoisin sauce.
"Be faithful in small things because it is in them that your strength lies." ~ Mother Teresa
Love,
Machete Milletti
Tuesday, March 21, 2017
Almond Joy Cupcakes!!!
Oh, JOY! A chocolate-almond-coconut explosion from our friends at Delish.com. And, this flourless sweets make for a tasty ending to a Seder supper.
(makes 12 cupcakes)
For the cupcakes:
1&1/2 cups semisweet chocolate chips
1 cup unsalted Kerrygold* butter
5 large eggs
1 cup granulated sugar
2 T. cocoa powder
For the coconut frosting:
1 cup heavy cream
1/4 cup coconut milk
2 T. confectioners' sugar
Pinch kosher salt
For the topping:
3/4 cup sweetened
shredded coconut
12 cocoa-dusted almonds
2 oz. semisweet chocolate, chopped
Heat oven to 375. In a small saucepan, melt the chocolate chips and butter over low heat until smooth, stirring occasionally. Set aside to cool for 10 min., then whisk in the eggs, sugar, and cocoa until well incorporated. Meanwhile, line a 12-cup muffin tin with paper liners. Divide the mixture among the liners (they will be filled about 1/4" from the top). Bake until a wooden pick inserted in the center comes out clean, 25-28 min. Let cool completely (don't worry when they sink). Make the frosting: Using an electric mixer, in a large bowl, beat the cream, coconut milk, sugar, and salt, gradually increasing the speed until med. peaks form, 2-4 min. Spoon frosting on top of cupcakes (scant 1/4 cup each), then sprinkle with coconut and top each with an almond. In a small microwave-safe bowl, melt the chocolate until smooth, about 20 sec. Drizzle over cupcakes.
"Strive to have the strength to handle the consequences and the rewards of your choices."
And, don't forget to have some FUN today!!!!
Love,
Machete Milletti
(makes 12 cupcakes)
For the cupcakes:
1&1/2 cups semisweet chocolate chips
1 cup unsalted Kerrygold* butter
5 large eggs
1 cup granulated sugar
2 T. cocoa powder
For the coconut frosting:
1 cup heavy cream
1/4 cup coconut milk
2 T. confectioners' sugar
Pinch kosher salt
For the topping:
3/4 cup sweetened
shredded coconut
12 cocoa-dusted almonds
2 oz. semisweet chocolate, chopped
Heat oven to 375. In a small saucepan, melt the chocolate chips and butter over low heat until smooth, stirring occasionally. Set aside to cool for 10 min., then whisk in the eggs, sugar, and cocoa until well incorporated. Meanwhile, line a 12-cup muffin tin with paper liners. Divide the mixture among the liners (they will be filled about 1/4" from the top). Bake until a wooden pick inserted in the center comes out clean, 25-28 min. Let cool completely (don't worry when they sink). Make the frosting: Using an electric mixer, in a large bowl, beat the cream, coconut milk, sugar, and salt, gradually increasing the speed until med. peaks form, 2-4 min. Spoon frosting on top of cupcakes (scant 1/4 cup each), then sprinkle with coconut and top each with an almond. In a small microwave-safe bowl, melt the chocolate until smooth, about 20 sec. Drizzle over cupcakes.
"Strive to have the strength to handle the consequences and the rewards of your choices."
And, don't forget to have some FUN today!!!!
Love,
Machete Milletti
Monday, March 20, 2017
Easy Smoked Sausage Skillet
I LOVE one skillet or one sheet pan meals. Doesn't hurt that this is YUMMY and vibrant with bright colors to please both the palate and the eyes. Happy First Day of SPRING!!!!!
(serves 4-6)
1 pkg. Hillshire Farm smoked sausage, or sausage of your choice*, diagonally sliced thin
2 cloves garlic, crushed
1/4 cup EVOO
1 large red bell pepper, sliced thin
1 small sweet* onion, sliced thin
1 pkg. frozen broccoli florets, thawed
1/2 cup low sodium chicken broth, or water
1/2 cup tomato sauce
2 cups instant rice
1/2 cup shredded mozzarella cheese
Heat olive oil and garlic in a heavy skillet (I would use cast-iron*), stir in smoked sausage slices and cook until browned. Add pepper, onion, broccoli, broth, and tomato sauce, and simmer for 10 min. until the veggies are tender and the liquid is absorbed. In the meantime, prepare rice according to package instructions. Stir rice into the skillet, sprinkle with cheese, and serve.
"In our life of faith and service, rest is as important as work."
Have FUN in the SUN today!!!
Love,
Machete Milletti
(serves 4-6)
1 pkg. Hillshire Farm smoked sausage, or sausage of your choice*, diagonally sliced thin
2 cloves garlic, crushed
1/4 cup EVOO
1 large red bell pepper, sliced thin
1 small sweet* onion, sliced thin
1 pkg. frozen broccoli florets, thawed
1/2 cup low sodium chicken broth, or water
1/2 cup tomato sauce
2 cups instant rice
1/2 cup shredded mozzarella cheese
Heat olive oil and garlic in a heavy skillet (I would use cast-iron*), stir in smoked sausage slices and cook until browned. Add pepper, onion, broccoli, broth, and tomato sauce, and simmer for 10 min. until the veggies are tender and the liquid is absorbed. In the meantime, prepare rice according to package instructions. Stir rice into the skillet, sprinkle with cheese, and serve.
"In our life of faith and service, rest is as important as work."
Have FUN in the SUN today!!!
Love,
Machete Milletti
Saturday, March 18, 2017
Corned Beef and Cabbage Egg Rolls
Now for the delish leftovers!!
(no serving size)
2 T. cornstarch
2 T. water
10 square egg roll wrappers
1/2 lb. corn beef, shredded
2 cups cooked cabbage
1&1/2 cups Jalsberg cheese
Thousand Island dressing (I would use my 18,000 dressing*)
Oil for frying
Mix cornstarch and water until you have a slurry. Set aside. Take one egg roll wrapper and add about 1/3 cup of corned beef and cabbage onto the bottom corner of the wrapper and top with about 1 T. of cheese Roll the bottom corner over the corned beef et all and close in both sides. Keep rolling up tightly and brush some slurry on the edges. Continue rolling until an egg roll is formed. Make all egg rolls then shallow fry in oil in 375 until crispy brown. Drain on paper towels*. Serve with dressing, and plenty of napkins*.
"Hate no one, no matter how much they've wronged you. Live humbly, no matter how wealthy you become. Think positively, no matter how hard life gets. Give much, even if you've been given little. Forgive all, especially yourself. And, never stop praying for the best for everyone."
Have FUN today!!!!
Love,
Machete Milletti
(no serving size)
2 T. cornstarch
2 T. water
10 square egg roll wrappers
1/2 lb. corn beef, shredded
2 cups cooked cabbage
1&1/2 cups Jalsberg cheese
Thousand Island dressing (I would use my 18,000 dressing*)
Oil for frying
Mix cornstarch and water until you have a slurry. Set aside. Take one egg roll wrapper and add about 1/3 cup of corned beef and cabbage onto the bottom corner of the wrapper and top with about 1 T. of cheese Roll the bottom corner over the corned beef et all and close in both sides. Keep rolling up tightly and brush some slurry on the edges. Continue rolling until an egg roll is formed. Make all egg rolls then shallow fry in oil in 375 until crispy brown. Drain on paper towels*. Serve with dressing, and plenty of napkins*.
"Hate no one, no matter how much they've wronged you. Live humbly, no matter how wealthy you become. Think positively, no matter how hard life gets. Give much, even if you've been given little. Forgive all, especially yourself. And, never stop praying for the best for everyone."
Have FUN today!!!!
Love,
Machete Milletti
Friday, March 17, 2017
Pressure Cooker Corned Beef and Cabbage
Happy St. Patty's Day!! Here is a fast way to have succulent and perfectly cooked holiday fav. in a little over 90 min. OBTW, I saw this demonstrated yesterday on the Harry Show.
(no serving size given)
1 large sweet* onion, cut in half
8 cloves
2 large organic* carrots, cut into 1/2" slices
3 large celery sticks, cut into 1/2" sliced
1 bay leaf
4 garlic cloves
3 lb. corned beef with seasoning packet
10-12 small red potatoes
1 cup baby carrots
1 small cabbage, cut into 4
Put 4 cloves on each side of onion, and place inside a pressure cooker with the sliced carrots, celery, bay leaf, garlic, and top with the corned beef. Sprinkle spice packet throughout and add enough water to cover the corned beef. Cook on high pressure for 90 min. then release excess pressure. Remove corned beef and keep covered with foil. Add potatoes, baby carrots, and cabbage and cook for 4 more min. under high pressure. Remove and serve with the corned beef.
Editor's note: I am making my corned beef and cabbage in my crock pot, and will add a bag of frozen pearl onions, and a bottle of Guiness to deepen the flavor. Will serve with my famous horseradish sauce, and Dijon mustard in a ramekin.
May the Luck of the Irish be with you today!!
Love,
MM
(no serving size given)
1 large sweet* onion, cut in half
8 cloves
2 large organic* carrots, cut into 1/2" slices
3 large celery sticks, cut into 1/2" sliced
1 bay leaf
4 garlic cloves
3 lb. corned beef with seasoning packet
10-12 small red potatoes
1 cup baby carrots
1 small cabbage, cut into 4
Put 4 cloves on each side of onion, and place inside a pressure cooker with the sliced carrots, celery, bay leaf, garlic, and top with the corned beef. Sprinkle spice packet throughout and add enough water to cover the corned beef. Cook on high pressure for 90 min. then release excess pressure. Remove corned beef and keep covered with foil. Add potatoes, baby carrots, and cabbage and cook for 4 more min. under high pressure. Remove and serve with the corned beef.
Editor's note: I am making my corned beef and cabbage in my crock pot, and will add a bag of frozen pearl onions, and a bottle of Guiness to deepen the flavor. Will serve with my famous horseradish sauce, and Dijon mustard in a ramekin.
May the Luck of the Irish be with you today!!
Love,
MM
Thursday, March 16, 2017
Lemony Blueberry Layered Pie
Here is a no-bake Must Have recipe for yumminess!!!
(serves 8)
1 graham cracker crust for a 9" pie
1 (8 oz. pkg. cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1/4 cup powdered sugar
1 (3/4oz.) box instant lemon pudding mix
2 t. fresh lemon zest
1/4 cup freshly squeezed lemon juice
1 (21 oz.) can blueberry fruit filling
Combine cream cheese, condensed milk, and powdered sugar in a large bowl. Using an electric mixer, mix at med. speed for 1-2 min., until smooth. Add pudding mix, lemon zest, and lemon juice; mix until well blended. Spoon about half of the blueberry fruit filling evenly into bottom of graham cracker crust. Spoon lemon-filling mixture on top and spread evenly. Cover and chill for at least 1 hour. Spoon remaining blueberry filling on top just before serving. Garnish with lemon zest.
"Today is the first blank page of a 365 page book. Write a good one." ~ Brad Paisley
Make a concerted effort to help someone today, and have FUN doing it!!!
Love,
Machete Milletti
(serves 8)
1 graham cracker crust for a 9" pie
1 (8 oz. pkg. cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1/4 cup powdered sugar
1 (3/4oz.) box instant lemon pudding mix
2 t. fresh lemon zest
1/4 cup freshly squeezed lemon juice
1 (21 oz.) can blueberry fruit filling
Combine cream cheese, condensed milk, and powdered sugar in a large bowl. Using an electric mixer, mix at med. speed for 1-2 min., until smooth. Add pudding mix, lemon zest, and lemon juice; mix until well blended. Spoon about half of the blueberry fruit filling evenly into bottom of graham cracker crust. Spoon lemon-filling mixture on top and spread evenly. Cover and chill for at least 1 hour. Spoon remaining blueberry filling on top just before serving. Garnish with lemon zest.
"Today is the first blank page of a 365 page book. Write a good one." ~ Brad Paisley
Make a concerted effort to help someone today, and have FUN doing it!!!
Love,
Machete Milletti
Wednesday, March 15, 2017
Marinated Goat Cheese
I am making this today! It takes 8 hours or overnight to be ready to serve, so plan accordingly.
(serves 12 - serving size, 2 cheese rounds)
1&1/2 T. chopped fresh thyme (use lemon thyme*, if you can find it - I have it growing on my
farm)
1&1/2 T chopped fresh chives
1 T. chopped fresh rosemary
1/4*-1/2 t. crushed red pepper flakes
2 garlic cloves, smashed
1 (3x1") strip lemon rind
2 cups EVOO
1 (12 oz.) log fresh plain goat cheese
Combine first 7 ingredients in a small saucepan over low; cook 20 min. Let oil mixture cool to room temp. in pan. Slice cheese log into 24 (1/4" thick) rounds. Pour some of the cooled oil mixture into a 13x9" glass or ceramic baking dish to cover bottom. Place cheese rounds in the dish in a single layer. Pour remaining oil mixture over cheese to cover, distributing herbs and pepper on top of cheese rounds. Cover pan with plastic wrap; refrigerate 8 hours or overnight. Serve cheese with a slotted spoon on toasted baguette slices. Reserve oil for another use.
"I find that it is not the circumstances in which we are placed, but the spirit in which we meet them that constitutes our comfort." ~ Elizabeth King
Rain RAIN Go AWAY!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Love,
Machete Milletti
(serves 12 - serving size, 2 cheese rounds)
1&1/2 T. chopped fresh thyme (use lemon thyme*, if you can find it - I have it growing on my
farm)
1&1/2 T chopped fresh chives
1 T. chopped fresh rosemary
1/4*-1/2 t. crushed red pepper flakes
2 garlic cloves, smashed
1 (3x1") strip lemon rind
2 cups EVOO
1 (12 oz.) log fresh plain goat cheese
Combine first 7 ingredients in a small saucepan over low; cook 20 min. Let oil mixture cool to room temp. in pan. Slice cheese log into 24 (1/4" thick) rounds. Pour some of the cooled oil mixture into a 13x9" glass or ceramic baking dish to cover bottom. Place cheese rounds in the dish in a single layer. Pour remaining oil mixture over cheese to cover, distributing herbs and pepper on top of cheese rounds. Cover pan with plastic wrap; refrigerate 8 hours or overnight. Serve cheese with a slotted spoon on toasted baguette slices. Reserve oil for another use.
"I find that it is not the circumstances in which we are placed, but the spirit in which we meet them that constitutes our comfort." ~ Elizabeth King
Rain RAIN Go AWAY!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Love,
Machete Milletti
Tuesday, March 14, 2017
Picadillo
"Brimming with olives, plump raisins, and plenty of ground beef, this stew is packed with sweet and savory crowd-pleasing goodness!"
(serves 4)
1 cup uncooked basmati* rice
1 lb. lean ground beef
1 sweet* white onion, chopped
1 clove garlic, chopped
1 t. chili powder
1 t. dried oregano
1/8 t. ground cinnamon
1 can (14.5 oz.) fire-roasted* diced tomatoes
1/2 cup frozen corn
1/2 cup pimento-stuffed green olives, halved lengthwise
1/2 cup golden* raisins
Chopped fresh cilantro
Cook rice according to package direction. Meanwhile, heat a large nonstick skillet over med.-high heat. Add beef and onion; cook, stirring occasionally, until beef is browned, 4-5 min. Drain fat. Add garlic, chili powder, oregano, and cinnamon and cook, stirring, until fragrant, about 30 sec. Stir in tomatoes, corn, olives, and raisins. Bring to boil. Reduce heat and cover; simmer, stirring occasionally, until flavors blend, about 10 min. Serve over rice. Sprinkle with cilantro.
"Every exit is an entry somewhere else."
Have FUN today!!!!
Love,
Machete Milletti
(serves 4)
1 cup uncooked basmati* rice
1 lb. lean ground beef
1 sweet* white onion, chopped
1 clove garlic, chopped
1 t. chili powder
1 t. dried oregano
1/8 t. ground cinnamon
1 can (14.5 oz.) fire-roasted* diced tomatoes
1/2 cup frozen corn
1/2 cup pimento-stuffed green olives, halved lengthwise
1/2 cup golden* raisins
Chopped fresh cilantro
Cook rice according to package direction. Meanwhile, heat a large nonstick skillet over med.-high heat. Add beef and onion; cook, stirring occasionally, until beef is browned, 4-5 min. Drain fat. Add garlic, chili powder, oregano, and cinnamon and cook, stirring, until fragrant, about 30 sec. Stir in tomatoes, corn, olives, and raisins. Bring to boil. Reduce heat and cover; simmer, stirring occasionally, until flavors blend, about 10 min. Serve over rice. Sprinkle with cilantro.
"Every exit is an entry somewhere else."
Have FUN today!!!!
Love,
Machete Milletti
Monday, March 13, 2017
Hot Leek Dip
I watch my fav. food channel TV shows all Saturday morning, and saw this tempting recipe demonstrated by Patricia Heaton on her show, Patricia Heaton Parties.
(serves 8)
1 crusty sourdough or country-style boule, about 7" in diameter
3 med. leeks, white and light green part halved lengthwise and thinly sliced
4 T. unsalted Kerrygold* butter
2 cloves garlic, finely chopped
1 pinch cayenne
Kosher salt and fresh ground black pepper
1/2 cup whole milk
8 oz. cream cheese, at room temp.
4 oz. goat cheese, at room temp.
1 T chopped fresh dill, plus a sprig for garnish
1/2 lemon, zested and juiced
Assorted raw veggies for serving, such as carrot sticks, celery sticks, sliced bell peppers, and
sliced radishes
Preheat the oven to 375. Make a bread bowl by cutting off the top third of the loaf of bread to expose the inner crumb. Use your fingers to tear out the crumb, trying to keep it in large pieces. Cut or tear the crumb of the bread into 1&1/2" pieces. Place the bread bowl and the bread pieces on a baking sheet and bake until slightly dried out and lightly toasted, about 10 min. Put the leeks in a large bowl of water and wash thoroughly; drain. Melt the butter in a large saucepan over med. heat. Add the leeks, garlic, cayenne, S&P, stirring occasionally, until very tender and golden in parts, about 10 mifn. Add the milk and bring to a simmer. Add the cream cheese and goat cheese a few spoonfuls at a time, stirring well after each addition, until all of the cheese is smoothly incorporated. Continue to cook, stirring, until the dip is hot, about 3 min. more. Stir in the dill, lemon zest, and juice and season with S&P. Transfer to the bread bowl and garnish with the dill sprig. Serve with the toasted bread and veggies for dipping. Top with bread top as decoration.
"When worry walks in, strength runs out. But strength returns when we run to God."
Have FUN today!!!
Love,
MM
(serves 8)
1 crusty sourdough or country-style boule, about 7" in diameter
3 med. leeks, white and light green part halved lengthwise and thinly sliced
4 T. unsalted Kerrygold* butter
2 cloves garlic, finely chopped
1 pinch cayenne
Kosher salt and fresh ground black pepper
1/2 cup whole milk
8 oz. cream cheese, at room temp.
4 oz. goat cheese, at room temp.
1 T chopped fresh dill, plus a sprig for garnish
1/2 lemon, zested and juiced
Assorted raw veggies for serving, such as carrot sticks, celery sticks, sliced bell peppers, and
sliced radishes
Preheat the oven to 375. Make a bread bowl by cutting off the top third of the loaf of bread to expose the inner crumb. Use your fingers to tear out the crumb, trying to keep it in large pieces. Cut or tear the crumb of the bread into 1&1/2" pieces. Place the bread bowl and the bread pieces on a baking sheet and bake until slightly dried out and lightly toasted, about 10 min. Put the leeks in a large bowl of water and wash thoroughly; drain. Melt the butter in a large saucepan over med. heat. Add the leeks, garlic, cayenne, S&P, stirring occasionally, until very tender and golden in parts, about 10 mifn. Add the milk and bring to a simmer. Add the cream cheese and goat cheese a few spoonfuls at a time, stirring well after each addition, until all of the cheese is smoothly incorporated. Continue to cook, stirring, until the dip is hot, about 3 min. more. Stir in the dill, lemon zest, and juice and season with S&P. Transfer to the bread bowl and garnish with the dill sprig. Serve with the toasted bread and veggies for dipping. Top with bread top as decoration.
"When worry walks in, strength runs out. But strength returns when we run to God."
Have FUN today!!!
Love,
MM
Sunday, March 12, 2017
Tuna and White Bean Salad
Here is a quick to throw together salad made from ingredients you most likely have in your pantry and fridge. It floated my boat when I saw it today in the paper!!
(serves 1-2)
1 can chunk* tuna in water, drained well
1 can white beans, drained and rinsed well*
2 T. capers, drained
2 T. kalamata olives, halved
EVOO to moisten*
A splash* of red* wine or unfiltered* cider* vinegar
A splash* of fresh* lemon juice
A handful* chopped walnut halves
A couple of roasted red pepper strips, diced*
Salad greens
Put tuna in a med. bowl, and flake. Add the rest of the ingredients through red peppers, and mix together well. Serve over salad greens.
"Everyone has inside them a piece of the good news. The good news is that you don't know how great you can be! How much you can love! What you can accomplish! And, what your potential is!" ~ Anne Frank
Worship the King from whom all Blessing Flow!! And, be VERY grateful that Jesus loves YOU.
Love,
Machete Milletti
(serves 1-2)
1 can chunk* tuna in water, drained well
1 can white beans, drained and rinsed well*
2 T. capers, drained
2 T. kalamata olives, halved
EVOO to moisten*
A splash* of red* wine or unfiltered* cider* vinegar
A splash* of fresh* lemon juice
A handful* chopped walnut halves
A couple of roasted red pepper strips, diced*
Salad greens
Put tuna in a med. bowl, and flake. Add the rest of the ingredients through red peppers, and mix together well. Serve over salad greens.
"Everyone has inside them a piece of the good news. The good news is that you don't know how great you can be! How much you can love! What you can accomplish! And, what your potential is!" ~ Anne Frank
Worship the King from whom all Blessing Flow!! And, be VERY grateful that Jesus loves YOU.
Love,
Machete Milletti
Saturday, March 11, 2017
Bread Pudding with Strawberry Sauce
I saw this demonstrated today on Trisha Yearwood's Cooking Show, and it looked SO good!! I did this for you, Linda.
(serves 4)
3 large eggs
1&1/2 cups whole milk
1/4 cup orange blossom or clover honey
1 t. orange zest plus 2 T. orange juice
1/2 t. vanilla extract
1/4 t. ground cinnamon
1 loaf brioche bread, crust removed, cut into cubes
1 T. Sugar in the Raw*
2 T. Kerrygold* butter
1 lb. strawberries, rinsed, hulled*, and quartered
2 T. granulated sugar
Special equipment: 4 8 oz. crème brulee ramekins
Preheat oven to 350. Whisk the eggs in a large bowl, then add the milk, honey, orange zest, vanilla, and cinnamon. Whisk until well combined. Put the bread cubes in the bowl and toss with the egg mixture until all the liquid is absorbed. Divide the bread mixture among the ramekins and transfer to a rimmed* baking sheet. Sprinkle the tops of the bread pudding with the raw sugar and bake until golden brown, about 25 min. In a large skillet over med.*-high heat, melt the butter until bubbling. Add the strawberries and sprinkle in the granulated sugar. Toss the strawberries and add the OJ. Reduce the heat to med. and simmer for 3-5 min. Serve with sauce over the bread pudding.
"Encourage yourself to sit in the front row of life. It will invite you to be attentive to and appreciative of all its varied aspects. When you answer, 'Present!' you will be rewarded by conscious living in which you are aware of your feelings, rather than separated from them."
Love,
Machete Milletti
(serves 4)
3 large eggs
1&1/2 cups whole milk
1/4 cup orange blossom or clover honey
1 t. orange zest plus 2 T. orange juice
1/2 t. vanilla extract
1/4 t. ground cinnamon
1 loaf brioche bread, crust removed, cut into cubes
1 T. Sugar in the Raw*
2 T. Kerrygold* butter
1 lb. strawberries, rinsed, hulled*, and quartered
2 T. granulated sugar
Special equipment: 4 8 oz. crème brulee ramekins
Preheat oven to 350. Whisk the eggs in a large bowl, then add the milk, honey, orange zest, vanilla, and cinnamon. Whisk until well combined. Put the bread cubes in the bowl and toss with the egg mixture until all the liquid is absorbed. Divide the bread mixture among the ramekins and transfer to a rimmed* baking sheet. Sprinkle the tops of the bread pudding with the raw sugar and bake until golden brown, about 25 min. In a large skillet over med.*-high heat, melt the butter until bubbling. Add the strawberries and sprinkle in the granulated sugar. Toss the strawberries and add the OJ. Reduce the heat to med. and simmer for 3-5 min. Serve with sauce over the bread pudding.
"Encourage yourself to sit in the front row of life. It will invite you to be attentive to and appreciative of all its varied aspects. When you answer, 'Present!' you will be rewarded by conscious living in which you are aware of your feelings, rather than separated from them."
Love,
Machete Milletti
Curried Egg Salad and Cucumber Sandwiches
Egg salad in 10 minutes?? Yep. The trick to quickly hard-cooking eggs is to boil water in the microwave, then add the eggs for a sort time so they don't explode.
(serves 2)
2 cups water
4 large eggs
1/3 cup mayo.
3/4 t. curry powder
3/4 t. cumin
/2 t. kosher salt
1/8 t. freshly* ground pepper
4 slices white sandwich bread, toasted, crusts removed*
1/4 English or Persian* cucumber, thinly sliced on a sharp diagonal
1/2 cup golden raisins
2 red leaf lettuce leaves
Put the water in a wide, shallow, microwave-save bowl. Microwave on high until the water boils, about 3 min. Gently lower the eggs into the water, and microwave 4 min. more. Meanwhile, in a small bowl, whisk together the mayo., curry powder, cumin, S&P. Cool the eggs under cold water, peel, and mash with a fork in a med. bowl. Stir in the curry mayo and raisins. Assemble the sammies with the toast, cucumber slices, egg mixture, and lettuce leaves.
"With God all things are possible."
Have FUN today!!!!!!!!!!!!!!!!!!!
Love,
Machete Milletti
(serves 2)
2 cups water
4 large eggs
1/3 cup mayo.
3/4 t. curry powder
3/4 t. cumin
/2 t. kosher salt
1/8 t. freshly* ground pepper
4 slices white sandwich bread, toasted, crusts removed*
1/4 English or Persian* cucumber, thinly sliced on a sharp diagonal
1/2 cup golden raisins
2 red leaf lettuce leaves
Put the water in a wide, shallow, microwave-save bowl. Microwave on high until the water boils, about 3 min. Gently lower the eggs into the water, and microwave 4 min. more. Meanwhile, in a small bowl, whisk together the mayo., curry powder, cumin, S&P. Cool the eggs under cold water, peel, and mash with a fork in a med. bowl. Stir in the curry mayo and raisins. Assemble the sammies with the toast, cucumber slices, egg mixture, and lettuce leaves.
"With God all things are possible."
Have FUN today!!!!!!!!!!!!!!!!!!!
Love,
Machete Milletti
Friday, March 10, 2017
Grilled Salmon and Leeks with Rosemary-Mustard Butter
A Very Pretty and Tasty dish!!
(serves 4)
1&1/2 lbs. leeks
2 T. EVOO
1/2 t. Kosher* salt, divided
1/2 t. freshly* ground pepper, divided
1 sprig rosemary
4 4-6 oz. skin-on wild caught* salmon filets, 3/4 to 1" thick
1/4 cup unsalted Kerrygold* butter, softened
2 t. Dijon mustard
Trim dark green tops and root ends from leeks, leaving ends intact. Cut leeks in half lengthwise; peel off tough outer leaves. Wash leeks - shaking them under water to remove grit; pat dry. Keep some water on leeks to prevent burning on the grill. Brush with 1 T. oil; season with S&P. On a grill or grill pan over med.-high heat, grill rosemary sprig 1-2 min. or until lightly charred; remove. Grill leeks 5-7 min. or until tender, turning occasionally. Remove; cover to keep warm. Season salmon with remaining S&P; brush with remaining oil. Grill fish, skin-side up, 4 min.; turn. Grill 2 min. or until fish flakes easily with a fork. Remove from heat. Strip rosemary leaves from stem; chop leaves. In a small bowl stir together butter, mustard, and 1 t. leaves. Spread butter on top of fish and leeks; sprinkle with remaining chopped rosemary. I would serve warm garlic bread* with this, along with soft butter*.
"We should not pretend to understand the world only by the intellect, we apprehend it just as much by feeling."
Happy Friday, Friends!! Have FUN today, and don't get blown away by this horrific WIND!!
Love,
Machete Milletti
(serves 4)
1&1/2 lbs. leeks
2 T. EVOO
1/2 t. Kosher* salt, divided
1/2 t. freshly* ground pepper, divided
1 sprig rosemary
4 4-6 oz. skin-on wild caught* salmon filets, 3/4 to 1" thick
1/4 cup unsalted Kerrygold* butter, softened
2 t. Dijon mustard
Trim dark green tops and root ends from leeks, leaving ends intact. Cut leeks in half lengthwise; peel off tough outer leaves. Wash leeks - shaking them under water to remove grit; pat dry. Keep some water on leeks to prevent burning on the grill. Brush with 1 T. oil; season with S&P. On a grill or grill pan over med.-high heat, grill rosemary sprig 1-2 min. or until lightly charred; remove. Grill leeks 5-7 min. or until tender, turning occasionally. Remove; cover to keep warm. Season salmon with remaining S&P; brush with remaining oil. Grill fish, skin-side up, 4 min.; turn. Grill 2 min. or until fish flakes easily with a fork. Remove from heat. Strip rosemary leaves from stem; chop leaves. In a small bowl stir together butter, mustard, and 1 t. leaves. Spread butter on top of fish and leeks; sprinkle with remaining chopped rosemary. I would serve warm garlic bread* with this, along with soft butter*.
"We should not pretend to understand the world only by the intellect, we apprehend it just as much by feeling."
Happy Friday, Friends!! Have FUN today, and don't get blown away by this horrific WIND!!
Love,
Machete Milletti
Thursday, March 9, 2017
Moroccan Chicken and Peppers
"No ingredient is more emblematic of Moroccan cuisine than harissa, a North African chile paste. It provides` the depth of heat to staples like chicken and couscous." Time to spice up your life a bit, and get out of this rainy weather doldrums!!
(serves 4)
1 t. coriander seeds
1 t. cumin seeds
1-2 small dried red chiles like chile de arbol, torn into pieces'
/2 t. kosher* salt
1/4 t. ground cinnamon
8 skinless, boneless chicken thighs
2 T. EVOO
6 cups coarsely chopped sweet bell* peppers, red, yellow, and orange
1 Meyer or regular lemon, sliced
Harissa paste, in a bowl for serving
In a spice grinder or with a mortar and pestle, grind coriander, cumin, and chiles; stir in cinnamon and salt. Sprinkle mixture over chicken. In a 12" skillet heat olive oil over med.-high heat 1-2 min. Cook chicken 15-17 min. or until done (165 internal temp.). Remove to a platter; cover to keep warm. Add peppers and lemon slices to skillet. Cook 6-8 min. or until peppers and lemon slices are tender and lightly browned, stirring occasionally. Add to platter with chicken. Serve with harissa paste, and bright green grilled asparagus spears*.
"Live so your light will shine brightly into the lives of others."
And, have some kind of fun and laugh out loud today!!
Love,
Machete Milletti
(serves 4)
1 t. coriander seeds
1 t. cumin seeds
1-2 small dried red chiles like chile de arbol, torn into pieces'
/2 t. kosher* salt
1/4 t. ground cinnamon
8 skinless, boneless chicken thighs
2 T. EVOO
6 cups coarsely chopped sweet bell* peppers, red, yellow, and orange
1 Meyer or regular lemon, sliced
Harissa paste, in a bowl for serving
In a spice grinder or with a mortar and pestle, grind coriander, cumin, and chiles; stir in cinnamon and salt. Sprinkle mixture over chicken. In a 12" skillet heat olive oil over med.-high heat 1-2 min. Cook chicken 15-17 min. or until done (165 internal temp.). Remove to a platter; cover to keep warm. Add peppers and lemon slices to skillet. Cook 6-8 min. or until peppers and lemon slices are tender and lightly browned, stirring occasionally. Add to platter with chicken. Serve with harissa paste, and bright green grilled asparagus spears*.
"Live so your light will shine brightly into the lives of others."
And, have some kind of fun and laugh out loud today!!
Love,
Machete Milletti
Wednesday, March 8, 2017
Smoked Trout and Bean Salad
I picked up some smoke trout Sunday when I was at Trader Joe's after reading this recipe, and I intend to make this for lunch today - cutting down the recipe to serve 1.
(serves 6 as a main course, 10-12 as a starter or side)
12 oz. (2&3/4 cups) green beans or an assortment of string beans, string removed and cut into
1/2" pieces
1/2 cup sunflower seed or grapeseed oil, preferably unfiltered
4 cups cooked cranberry or cannellini beans (fresh, dried, or canned)
2 small or 1 large Persian* cucumber, peeled if skin is tough, cut into 1/2" dice (about 3 cups)
1 cup oil-cured black olives (like Kalamata*), pitted and halved
1/2 cup finely chopped red onion
1/2 cup toasted sunflower seeds (I will use peptitas*)
1/4 cup chopped fresh flat-leaf* parsley, 1 t. reserved for garnish
1/4 cup chopped fresh dill, 1 t. reserved for garnish
3 T. fresh lemon juice
3 T. red-wine vinegar
2 T fresh marjoram leaves, coarsely chopped, 1 t. reserved for garnish
1 T. finely grated lemon zest
2 med. cloves garlic, finely chopped
Kosher salt and freshly ground pepper
1 cup plain Greek yogurt
8-10 oz. skinless smoked trout fillet
In a 12" skillet, cook the green beans in the oil over med. heat until they begin to sizzle, 1min. Add 1 T. water, cover, and steam until crisp-tender, about 4 min. Transfer to a large bowl, and let cool to room temp., about 15 min. Add the rest of the ingredients (through garlic). Season to taste with S&P, and mix gently. Arrange the salad on a large serving platter and top with dollops of yogurt. Crumble the trout into chunks and scatter over the top. Garnish with the reserved herbs, and more black pepper and serve.
"Seek Jesus first and foremost; then the rest of your life will fall into place, piece by piece."
And, have FUN today!!
Love,
Machete Milletti
(serves 6 as a main course, 10-12 as a starter or side)
12 oz. (2&3/4 cups) green beans or an assortment of string beans, string removed and cut into
1/2" pieces
1/2 cup sunflower seed or grapeseed oil, preferably unfiltered
4 cups cooked cranberry or cannellini beans (fresh, dried, or canned)
2 small or 1 large Persian* cucumber, peeled if skin is tough, cut into 1/2" dice (about 3 cups)
1 cup oil-cured black olives (like Kalamata*), pitted and halved
1/2 cup finely chopped red onion
1/2 cup toasted sunflower seeds (I will use peptitas*)
1/4 cup chopped fresh flat-leaf* parsley, 1 t. reserved for garnish
1/4 cup chopped fresh dill, 1 t. reserved for garnish
3 T. fresh lemon juice
3 T. red-wine vinegar
2 T fresh marjoram leaves, coarsely chopped, 1 t. reserved for garnish
1 T. finely grated lemon zest
2 med. cloves garlic, finely chopped
Kosher salt and freshly ground pepper
1 cup plain Greek yogurt
8-10 oz. skinless smoked trout fillet
In a 12" skillet, cook the green beans in the oil over med. heat until they begin to sizzle, 1min. Add 1 T. water, cover, and steam until crisp-tender, about 4 min. Transfer to a large bowl, and let cool to room temp., about 15 min. Add the rest of the ingredients (through garlic). Season to taste with S&P, and mix gently. Arrange the salad on a large serving platter and top with dollops of yogurt. Crumble the trout into chunks and scatter over the top. Garnish with the reserved herbs, and more black pepper and serve.
"Seek Jesus first and foremost; then the rest of your life will fall into place, piece by piece."
And, have FUN today!!
Love,
Machete Milletti
Tuesday, March 7, 2017
Comstock's Broccoli, Chicken, and Cheese Casserole
Sometimes a comforting casserole is just the ticket!! Again, for you new readers, anytime you see an asterisk*, it denotes changes or additions I have made to the original recipe. OBTW, the Pierogies/Reuben Deep Dish Skillet was AMAZING!!
(serves 4-5)
2 (10 oz. pkgs.) chopped frozen broccoli (or the same amt. of fresh*)
3 cups (1 3 lb. chicken) pieces, cooked (I would use rotisserie chicken packages from the Deli*)
A handful of slivered almonds* or half a can of chopped water chestnuts*, optional
1 can low sodium* cream of chicken soup (this is an old timey recipe*)
1 T. fresh* lemon juice
1/2 cup sour cream or plain Greek yogurt*
1/2 cup mayo.
1 cup sharp* cheddar, grated
1/4 cup Panko* bread crumbs
3 T. Kerrygold* butter, melted
Cook broccoli and drain. Place in the bottom of a casserole dish. Place chicken on top. Sprinkle on the nuts, if using. Combine soup, lemon juice, sour cream, and mayo. Pour over the top of the chicken. Cover with cheese and bread crumbs, and drizzle with the melted butter. Bake at 350 for 30 min.
"Communicate nonjudgmentally with the goal of understanding."
And, don't forget to have FUN today!!!
Love,
Machete Milletti
(serves 4-5)
2 (10 oz. pkgs.) chopped frozen broccoli (or the same amt. of fresh*)
3 cups (1 3 lb. chicken) pieces, cooked (I would use rotisserie chicken packages from the Deli*)
A handful of slivered almonds* or half a can of chopped water chestnuts*, optional
1 can low sodium* cream of chicken soup (this is an old timey recipe*)
1 T. fresh* lemon juice
1/2 cup sour cream or plain Greek yogurt*
1/2 cup mayo.
1 cup sharp* cheddar, grated
1/4 cup Panko* bread crumbs
3 T. Kerrygold* butter, melted
Cook broccoli and drain. Place in the bottom of a casserole dish. Place chicken on top. Sprinkle on the nuts, if using. Combine soup, lemon juice, sour cream, and mayo. Pour over the top of the chicken. Cover with cheese and bread crumbs, and drizzle with the melted butter. Bake at 350 for 30 min.
"Communicate nonjudgmentally with the goal of understanding."
And, don't forget to have FUN today!!!
Love,
Machete Milletti
Monday, March 6, 2017
Deviled Pork Chops
"Flavorful sauces, sugar, and spice" make these pork chop very nice!! Sorry. I think I have a pork chop in the freezer.......
(serves 4)
1/4 cup Dijon mustard
1 T. firmly packed dark brown sugar
2 t. fresh lemon juice
2 t. Worcestershire sauce
1/8*-1/4 t. ground cayenne pepper
4 1" thick bone-in center cut loin pork chops (2&1/2-3&1/2 lbs.)
Kosher salt
1 T. coarsely chopped fresh flat-leaf parsley
Stir together the first 5 ingredients in a small bowl. Position an oven rack 3-4" from the broiler element and heat the broiler to high. Line the bottom of a rimmed broiler pan with foil and replace the perforated top part of the pan. Arrange the pork on the broiler pan and season generously on both sides with salt. Brush about half of the mustard mixture over the top of the chops. Broil until the chops are deeply browned in spots, 6-8 min. Turn the chops over with tongs, brush with the remaining mustard mixture, and continue to broil until the pork is browned and just cooked through (an instant read thermometer should register 145), about 5 min. more. Let rest a few min. before serving. Sprinkle the better looking sides of the chops with the parsley, and transfer to a serving plate.
"You deserve to be cherished and appreciated."
Have FUN today!!!!!!!!!!!!!!!!!!!!!!!!!!!
Love,
Machete Milletti
(serves 4)
1/4 cup Dijon mustard
1 T. firmly packed dark brown sugar
2 t. fresh lemon juice
2 t. Worcestershire sauce
1/8*-1/4 t. ground cayenne pepper
4 1" thick bone-in center cut loin pork chops (2&1/2-3&1/2 lbs.)
Kosher salt
1 T. coarsely chopped fresh flat-leaf parsley
Stir together the first 5 ingredients in a small bowl. Position an oven rack 3-4" from the broiler element and heat the broiler to high. Line the bottom of a rimmed broiler pan with foil and replace the perforated top part of the pan. Arrange the pork on the broiler pan and season generously on both sides with salt. Brush about half of the mustard mixture over the top of the chops. Broil until the chops are deeply browned in spots, 6-8 min. Turn the chops over with tongs, brush with the remaining mustard mixture, and continue to broil until the pork is browned and just cooked through (an instant read thermometer should register 145), about 5 min. more. Let rest a few min. before serving. Sprinkle the better looking sides of the chops with the parsley, and transfer to a serving plate.
"You deserve to be cherished and appreciated."
Have FUN today!!!!!!!!!!!!!!!!!!!!!!!!!!!
Love,
Machete Milletti
Sunday, March 5, 2017
Deep-Dish Reuben Pierogies Skillet with 18,000 Island Dressing
I saw this demonstrated yesterday by Jeff Mauro on The Kitchen. Looked SO good, so I have been gathering the ingredients to make it tomorrow night for my peeps. Make sure you get chilled sauerkraut. NOT in a can!!
(serves 6-8)
1 16 oz. package frozen cheese pierogies
2 T. unsalted Kerrygold* butter
1/2 cup chilled* sauerkraut, drained*
8 oz. good corned beef, sliced into 1/4" thick cubes or pastrami - that is what I am using*
1 T. toasted caraway seeds, in a dry skillet*
1 T. minced fresh chives
18,000 Island Dressing (recipe follows)
18,000 Island Dressing:
1 cup mayo.
2 T. gochujang
2 T. finely* diced pickled jalapenos
1 t. Dijon mustard
Bring a pot of water to a simmer. Add the pierogies and simmer until slightly soft, 5-7 min. Drain and pat dry. Preheat oven to broil. Heat a 12" ovensafe nonstick skillet over med. heat. Add the butter and heat until foaming. Saute the pierogies until golden brown, 4-5 min. per side. Remove from heat. Evenly sprinkle a layer of the sauerkraut on top of the pierogies. Then add a layer of the Swiss and finally, an even layer of the corned beef or pastrami. On the lowest rack, broil the mixture in the skillet until the cheese and corned beef are golden brown and the cheese is bubbly, 2-3 min. Garnish with the caraway seeds and minced chives. Serve with a squirt of 18,000 Island Dressing.
To make the dressing: Mix all ingredients together well in a small bowl; transfer to a squirt bottle*.
"Forgive others as your Heavenly Father has forgiven YOU!!"
Love,
MM
(serves 6-8)
1 16 oz. package frozen cheese pierogies
2 T. unsalted Kerrygold* butter
1/2 cup chilled* sauerkraut, drained*
8 oz. good corned beef, sliced into 1/4" thick cubes or pastrami - that is what I am using*
1 T. toasted caraway seeds, in a dry skillet*
1 T. minced fresh chives
18,000 Island Dressing (recipe follows)
18,000 Island Dressing:
1 cup mayo.
2 T. gochujang
2 T. finely* diced pickled jalapenos
1 t. Dijon mustard
Bring a pot of water to a simmer. Add the pierogies and simmer until slightly soft, 5-7 min. Drain and pat dry. Preheat oven to broil. Heat a 12" ovensafe nonstick skillet over med. heat. Add the butter and heat until foaming. Saute the pierogies until golden brown, 4-5 min. per side. Remove from heat. Evenly sprinkle a layer of the sauerkraut on top of the pierogies. Then add a layer of the Swiss and finally, an even layer of the corned beef or pastrami. On the lowest rack, broil the mixture in the skillet until the cheese and corned beef are golden brown and the cheese is bubbly, 2-3 min. Garnish with the caraway seeds and minced chives. Serve with a squirt of 18,000 Island Dressing.
To make the dressing: Mix all ingredients together well in a small bowl; transfer to a squirt bottle*.
"Forgive others as your Heavenly Father has forgiven YOU!!"
Love,
MM
Sicilian Chicken Stew
That's right, another stew! When I woke up this morning, it was raining Hard, and the wind was blowing. I immediately thought of the warming comfort of a hearty stew, and this one is packed with vibrant colors. It is as delicious as it is nutritious!!
(serves 6)
1&1/2 lb. boneless, skinless chicken thighs, cut into 1&1/2" pieces
1/2*-1 t. kosher* salt
1/2 t. freshly* ground pepper
1/8 t. crushed red pepper flakes
1 T. EVOO
2 cups mini peeled organic* carrots
1 large sweet* onion, chopped, 1&1/2 cups
1 can tomato sauce
1 can low sodium* chicken broth
1/2 cup pimento-stuffed green olives
1/2 cup dried apricots, halved
2 strips lemon zest
1 6" long sprig fresh rosemary
1 cup orzo pasta
1/4 cup sliced natural almonds, toasted in a dry skillet*
Chopped fresh flat-leaf* parsley
Sprinkle chicken with S&P, and red pepper flakes. In a large non-stick skillet, heat oil over med.-high heat. Add chicken; cook turning occasionally, until browned on all sides, 5-6 min.; transfer to plate. To drippings in skillet, add carrots and onion; cook stirring occasionally, until onions are softened, 5-6 min. Add tomato sauce, and cook, stirring frequently, until reduced by about half, 5 min. Stir in broth, olives, apricots, lemon zest, and rosemary. Cover; bring to a boil. Reduce heat and simmer, stirring occasionally, until carrots are tender and chicken is cooked through, 20-25 min. Meanwhile, cook orzo according to package directions. Serve stew with orzo. Garnish orzo with almonds and stew with parsley.
"When we practice hospitality, we share God's goodness and gifts."
Love,
Machete Milletti
(serves 6)
1&1/2 lb. boneless, skinless chicken thighs, cut into 1&1/2" pieces
1/2*-1 t. kosher* salt
1/2 t. freshly* ground pepper
1/8 t. crushed red pepper flakes
1 T. EVOO
2 cups mini peeled organic* carrots
1 large sweet* onion, chopped, 1&1/2 cups
1 can tomato sauce
1 can low sodium* chicken broth
1/2 cup pimento-stuffed green olives
1/2 cup dried apricots, halved
2 strips lemon zest
1 6" long sprig fresh rosemary
1 cup orzo pasta
1/4 cup sliced natural almonds, toasted in a dry skillet*
Chopped fresh flat-leaf* parsley
Sprinkle chicken with S&P, and red pepper flakes. In a large non-stick skillet, heat oil over med.-high heat. Add chicken; cook turning occasionally, until browned on all sides, 5-6 min.; transfer to plate. To drippings in skillet, add carrots and onion; cook stirring occasionally, until onions are softened, 5-6 min. Add tomato sauce, and cook, stirring frequently, until reduced by about half, 5 min. Stir in broth, olives, apricots, lemon zest, and rosemary. Cover; bring to a boil. Reduce heat and simmer, stirring occasionally, until carrots are tender and chicken is cooked through, 20-25 min. Meanwhile, cook orzo according to package directions. Serve stew with orzo. Garnish orzo with almonds and stew with parsley.
"When we practice hospitality, we share God's goodness and gifts."
Love,
Machete Milletti
Saturday, March 4, 2017
Mexican Meatball Stew
Savory meatballs bubbling with other flavor-packed ingredients like smoky chipolte chile peppers, diced tomatoes, and corn make this stew oh-so-satisfying. And PERFECT for a cold, rainy day!!
(serves 4)
1 egg
1 lb. ground beef or pork or a mixture of both
3/4 cup fresh breadcrumbs
3 T. milk
1 med. sweet* onion, chopped, about 1 cup
1/2 t. ground chipolte chile powder
1/2 t. kosher* salt
1/4 t. freshly* ground pepper
1 T. EVOO
1 large organic* carrot, chopped, 1 cup
1 clove garlic, chopped
2 cups frozen white* corn
1 can (14.5 oz.) low sodium* chicken broth
1 can (10 oz.) diced tomatoes and green chiles like Rotel mild
Sour cream, optional
Preheat oven to 375. Line rimmed baking sheet with foil. In a large bowl, lightly beat egg; stir in meat, breadcrumbs, 1/3 cup onion, milk, chipotle, S&P. Shape into 24 balls and arrange on baking sheet. Bake 15 min. or until browned. Meanwhile, in a large pot, heat oil over med. heat. Add chopped carrot and remaining 2/3 cup onion; cook stirring frequently, until softened, about 5 min. Stir in garlic and cook, stirring, 30 sec. until fragrant. Add corn, broth, and tomatoes; simmer 5 min. Add meatballs; cover and simmer until cooked through, about 10 min. If desired, serve with sour cream.
"You get what you think about, whether you want it or not."
Have FUN today!!!
Love,
MM
(serves 4)
1 egg
1 lb. ground beef or pork or a mixture of both
3/4 cup fresh breadcrumbs
3 T. milk
1 med. sweet* onion, chopped, about 1 cup
1/2 t. ground chipolte chile powder
1/2 t. kosher* salt
1/4 t. freshly* ground pepper
1 T. EVOO
1 large organic* carrot, chopped, 1 cup
1 clove garlic, chopped
2 cups frozen white* corn
1 can (14.5 oz.) low sodium* chicken broth
1 can (10 oz.) diced tomatoes and green chiles like Rotel mild
Sour cream, optional
Preheat oven to 375. Line rimmed baking sheet with foil. In a large bowl, lightly beat egg; stir in meat, breadcrumbs, 1/3 cup onion, milk, chipotle, S&P. Shape into 24 balls and arrange on baking sheet. Bake 15 min. or until browned. Meanwhile, in a large pot, heat oil over med. heat. Add chopped carrot and remaining 2/3 cup onion; cook stirring frequently, until softened, about 5 min. Stir in garlic and cook, stirring, 30 sec. until fragrant. Add corn, broth, and tomatoes; simmer 5 min. Add meatballs; cover and simmer until cooked through, about 10 min. If desired, serve with sour cream.
"You get what you think about, whether you want it or not."
Have FUN today!!!
Love,
MM
Friday, March 3, 2017
Breakfast Biscuit Quiches
Here is a yummy breakfast idea to start your day in a delicious way. Happy Friday, Friends!!
(makes 10 mini quiches)
2/3 cup shredded Swiss cheese
1/3 cup finely chopped cooked ham
1/4 cup finely chopped scallions
3 eggs
2 T. whole* milk or half and half*
1/8 t. freshly* ground pepper
1 can (10.2 oz.) refrigerated biscuit dough
Preheat oven to 350. Coat 10 muffin cups with coconut oil* cooking spray. Combine cheese, ham, and scallions in a small bowl. Beat eggs, milk, and pepper in a med. bowl until blended. Separate biscuits; vertically cut each in half. On a lightly floured surface, press or roll each piece into a 5" round. Fit 1 round into each muffin cup, leaving the 2 cups in the center of pan empty. Press dough firmly against bottoms and sides of cups and for rim at top. Spoon 2 T. cheese mixture into each cup. Pour in egg mixture, dividing evenly. Bake 20-25 min. until filling is set and biscuits are deep golden brown. Serve warm with melon slices* and fresh blueberries*.
"When we put our cares into His hands, He put His peace into our hearts."
Have FUN today!!!!!
Love,
Machete Milletti
(makes 10 mini quiches)
2/3 cup shredded Swiss cheese
1/3 cup finely chopped cooked ham
1/4 cup finely chopped scallions
3 eggs
2 T. whole* milk or half and half*
1/8 t. freshly* ground pepper
1 can (10.2 oz.) refrigerated biscuit dough
Preheat oven to 350. Coat 10 muffin cups with coconut oil* cooking spray. Combine cheese, ham, and scallions in a small bowl. Beat eggs, milk, and pepper in a med. bowl until blended. Separate biscuits; vertically cut each in half. On a lightly floured surface, press or roll each piece into a 5" round. Fit 1 round into each muffin cup, leaving the 2 cups in the center of pan empty. Press dough firmly against bottoms and sides of cups and for rim at top. Spoon 2 T. cheese mixture into each cup. Pour in egg mixture, dividing evenly. Bake 20-25 min. until filling is set and biscuits are deep golden brown. Serve warm with melon slices* and fresh blueberries*.
"When we put our cares into His hands, He put His peace into our hearts."
Have FUN today!!!!!
Love,
Machete Milletti
Thursday, March 2, 2017
Garlic-Thyme Cornish Game Hens in the Slow Cooker!!
I am putting two of these in my crock pot today for dinner for my peeps and me. I will give them one to split, and I will make Smoked Cornish Game Hen Salad with the rest of mine. This cooking method guarantees they will come out extra juicy and tender!!
(serves 3-4)
1 sweet* onion, peeled and cut into thick slices
2 Cornish game hens, rinsed well* and patted dry with paper towels*
4 cloves garlic, peeled
2 springs fresh thyme
2 sliced preserved lemon*, rinsed*
2 t. smoked paprika
1 t. dried thyme
1&1/2 t. kosher* salt
1/2 t. Johnny's Garlic Seasoning*
1/8*-1/4 t. cayenne pepper
1 stick Kerrygold Garlic and Herb butter*, softened*
Place onion slices in bottom of a 6 qt. slow cooker. Place garlic and fresh thyme in cavities, along with the preserved lemon. In a small bowl, combine spices. Rub butter all over and carefully under skin. Pat spices all over birds. Place hens , breast sides down, on onions. Cover; cook on high 4 hours or low 6-8 hour or until 165. If desired, carefully transfer hens to a large baking dish, and place in the oven. Broil 3-5 min. or until skin is crispy. Remove; transfer to a cutting board. Let sit 15 min. before carving. Serve with onions.
"No one understands like Jesus."
Have FUN today. And, keep your chin up. I KNOW the sun will shine again someday!!
Love,
Machete Milletti
(serves 3-4)
1 sweet* onion, peeled and cut into thick slices
2 Cornish game hens, rinsed well* and patted dry with paper towels*
4 cloves garlic, peeled
2 springs fresh thyme
2 sliced preserved lemon*, rinsed*
2 t. smoked paprika
1 t. dried thyme
1&1/2 t. kosher* salt
1/2 t. Johnny's Garlic Seasoning*
1/8*-1/4 t. cayenne pepper
1 stick Kerrygold Garlic and Herb butter*, softened*
Place onion slices in bottom of a 6 qt. slow cooker. Place garlic and fresh thyme in cavities, along with the preserved lemon. In a small bowl, combine spices. Rub butter all over and carefully under skin. Pat spices all over birds. Place hens , breast sides down, on onions. Cover; cook on high 4 hours or low 6-8 hour or until 165. If desired, carefully transfer hens to a large baking dish, and place in the oven. Broil 3-5 min. or until skin is crispy. Remove; transfer to a cutting board. Let sit 15 min. before carving. Serve with onions.
"No one understands like Jesus."
Have FUN today. And, keep your chin up. I KNOW the sun will shine again someday!!
Love,
Machete Milletti
Wednesday, March 1, 2017
Hamburger Soup
My friend, Emmajean gave me this recipe yesterday, and I am going to make it today in my crock pot! OBTW, the Muffuletta I made yesterday was outstanding!!
(serves 4))
1 lb. hamburger
1/2 sweet* onion, chopped
2 organic* carrots, peeled and chopped
1-2 stalks celery, chopped
2 cloves garlic, minced
1 can Italian-style diced tomatoes, undrained
1 can low sodium* beef broth
1 T. Better Than Boullion Beef, dissolved in the can from the beef broth
1 bay* leaf
Brown and crumble the burger. Remove from skillet, and put into the crock pot. To the drippings, add the veggies. "Sweat" until soft, stirring occasionally. Remove from skillet, and put into crock pot. Add the rest of the ingredients, stir to combine, and cook on low 8-10 hours. Serve with Saltine Goldfish* Crackers.
"Your MIND can never become useless or decrease in value. Your life becomes INFINITELY better when you decide to invest in yourself."
Have FUN today. March 1st. Wow, this year I flying by.
Love,
Machete Milletti
(serves 4))
1 lb. hamburger
1/2 sweet* onion, chopped
2 organic* carrots, peeled and chopped
1-2 stalks celery, chopped
2 cloves garlic, minced
1 can Italian-style diced tomatoes, undrained
1 can low sodium* beef broth
1 T. Better Than Boullion Beef, dissolved in the can from the beef broth
1 bay* leaf
Brown and crumble the burger. Remove from skillet, and put into the crock pot. To the drippings, add the veggies. "Sweat" until soft, stirring occasionally. Remove from skillet, and put into crock pot. Add the rest of the ingredients, stir to combine, and cook on low 8-10 hours. Serve with Saltine Goldfish* Crackers.
"Your MIND can never become useless or decrease in value. Your life becomes INFINITELY better when you decide to invest in yourself."
Have FUN today. March 1st. Wow, this year I flying by.
Love,
Machete Milletti
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