Ree Drummond's Spicy Shrimp

Just saw her demo. this and give it to her father-in-law. Sure looked good, and he said he didn't deserve something SO delicious!!
(serves 6)

3 lbs. of unpeeled shrimp (21-26 count or larger)
1/2 cup EVOO
Kosher* salt and freshly* ground pepper
3 whole lemons (juice of)
1/4-1/2 cup Worcestershire sauce
Tabasco
1 stick butter

Thoroughly rinse raw shrimp. Place in a large baking pan in a single layer. Over top, drizzle the olive oil. Generously sprinkle black pepper over to of the shrimp. Be very generous. Now sprinkle generously with salt. Squeeze the juice of the lemons over top of all the shrimp. GENEROUSLY drizzle Worcestershire all over the shrimp. Drizzle Tabasco to your desired temp. Some like it hot. Cut the butter into pats. Place the pats on top of the shrimp as evenly spaced as possible. Place the pan of shrimp under the broiler for just about 10 min. or until the shrimp are no longer translucent. Serve with a roll of crusty French bread to soak up all the glorious juices.

"It's not change that takes a long time. It's the DECISION to change that does. Change happens in an instant. Sometimes the Universe has to knock you to your knees one. last. time. in order for you to finally say, "Enough!"

Love,

MM

Itty-Bitty Taco Cups

You can create an instant party with these cuties!
(makes 24)

Coconut* oil cooking spray
24 wonton wrappers, each cut horizontally in half
1 T. veg. oil
8 oz. ground beef
1 T. taco seasoning (I use Trader Joe's*)
1/4 cup water
1&1/2 cup shredded 4 Mexican* cheeses
1/2 cup pico de gallo
1/4 cup sour cream
Chopped fresh cilantro
Hot sauce of your choice
Sliced jalapenos*
Sliced black olives*

Preheat oven to 375. Spray 24 mini muffin cups with cooking spray. Place 2 wonton halves in each cup, overlapping to form an X. Bake 6-8 min. or until golden brown and crisp. In a 10" skillet, heat oil on med.-high and brown beef until cooked through. Add taco season and water and simmer 1-2 min. or until thickened, stirring. In each wonton cup, layer scant 1 T. meat mixture and 1 T. cheese. Return to oven and bake 5 min. or until edges are golden brown. Top cups with pico de gallo and sour cream garnish with cilantro, hot sauce, jalapenos, and olives.

"Live life on purpose with purpose."

And, have FUN today!!

Love,

Machete Milletti

Finger Sammies #3

Minty Pea and Pecorino! Hmmmmmm...............Intriguing.
(Makes about 1 cup)

8 oz. frozen (thawed) petite peas (I use Trader Joe's*)
1/2 cup grated pecorino cheese
3 T. plain Greek yogurt
1/2 t. each kosher* salt and freshly* ground black pepper
2 T. finely chopped fresh mint leaves
1 T. snipped chives
White bread

In a food processor, pulse peas, pecorino, yogurt, and S&P until mostly smooth, scraping occasionally. Fold in the mint and chives. Serve sandwiched on the bread with crusts cut off, either in squares or circles with a 2" cutter.

"When your mind can't make sense of it, listen to your soul!"

Love,

MM

Finger Sammies #2

Crab, Mango and Cucumber!!!!! Holy Moly.
(makes about 2 cups)

8 oz. lump crab meat, picked over for shells*
1/2 cup very finely chopped ripe mango (Aldolfo* - if you can find it)
3 T. finely chopped fresh cilantro
2 T. EVOO
1 T. freshly* squeezed lime juice
1/2 t. coarse* kosher* salt
1/4 t. freshly* ground black pepper
Mini Persian* cucumbers, thinly sliced
Soft white bread, crusts removed

Stir together crab, mango, cilantro, oil, lime juice, and S&P until just combined. Place cucumber slices on sliced of bread. Top with crab salad, then more bread. Cut into squares or rounds with a 2" cutter.

"Trust God to supply all your needs."

Love,

Chef Machete Milletti

Finger Sammies - Three Ways

Pimiento Cheese. This is the first of the trio!
(makes about 2 cups)

1/2 lb. shredded extra-sharp Cheddar cheese
3 oz. cream cheese, softened
2/3 cup pimientos, drained well and chopped
2 T. mayo.
2 t. freshly* squeezed lemon juice
1/8 t. cayenne pepper
Pumpernickle or rye bread, crusts cut off, and cut into squares or circles using a 2" cutter

In a med. bowl with mixer on med. speed, beat first 6 ingredients until well combined. Serve sandwiched between the pumpernickel or rye.

"It is to one's honor to avoid strife. Be slow to anger."

Have FUN - it's FRIDAY!!!

Love,

Machete Milletti

Fully Loaded Fried-Egg BLT

Wake up this morning with the most important meal of the day with this ultimate b-fast sammie!
(serves 4)

1 small ripe avocado
2 T. mayo.
1 T. fresh basil, finely chopped
1 t. freshly*squeezed lemon juice
1/4 t. kosher* salt
8 slices whole-grain bread, toasted
1 large tomato, thinly sliced
8 slices smoked uncured* bacon, cooked
4 butter lettuce leaves*
4 eggs, fried as desired

In a small bowl, mash avocado, mayo., basil, and lemon juice with salt. Spread evenly on 4 slices of bread; top each with tomato slices, 2 slices of bacon, 1 fried egg, butter lettuce leaf, and remaining bread slice.

"Know your dream. Be assertive and lead. Believe in your ability to figure things out, and GO!"

Love,

MM

Your Herb Farm!!

Here is my suggested list of essential culinary herbs that can be grown outside in pots, or indoors in a sunny window. Harvesting and using fresh ingredients makes all the difference!!

Rosemary
Thai Basil
Lemon Basil
Bay
Flat-leaf Parsley
Oregano
Varigated Sage
Cilantro
Dill
Lemon Thyme
Lime Thyme
Garlic Chives
Leeks
Green Onions
Mint
Sorrel
Tarragon

Working out on my balcony farm brings me SO much joy!!

"Old age ain't no place for sissies!"  ~ Bette Davis

Love,

MM

Spanish Ham and Manchego Galette

I saw this 20 min. meal in GH while on vaca. Looks and sounds YUMOLA to me!!
(serves 4)

1 ready-to-bake piecrust
Sheet of parchment paper
8 oz. cream cheese with chives*, softened
1/4 t. smoked paprika
2 oz. thinly sliced Serrano ham
1/2 cup shredded Manchego cheese
4 cups micro greens* and pea shoots
1 T. sherry vinegar

Preheat oven to 425.
Unroll pie crust onto parchment lined baking sheet. Stir together cream cheese and smoked paprika. Spread onto pie crust, leaving a 2" rim. Top with ham. Fold in edge of crust; top galette with Manchego. Bake 15-25 min. or until bottom is golden brown. Cover loosely with foil it top is browning too quickly. Toss the micro greens and pea shoots with sherry vinegar; serve atop galette.

"If you have to choose between who you are and what someone things of you, always choose yourself."

And, have FUN today!!

Love,

Chef Machete Milletti

Drip Beef Sandwiches

Saw this demonstrated by my girl, Ree Drummond (The Pioneer Woman) yesterday, and promptly went over to Safeway to buy a chuck roast!!
(serves 10-12)

1 4 lb. chuck roast
Kosher* salt and freshly* ground black pepper
3 T. Kerrygold* butter
2 T. canola oil
2 cups low sodium* beef broth
1 cup water
2 T. minced fresh rosemary
1 16 oz. jar pepperoncini, juice and all
2 sweet* onions, sliced
10-12 toasted, buttered, crusty deli rolls

Sprinkle the roast liberally with S&P. Melt 2 T. of the butter and the canola oil in a heavy pot over high heat. Sear both sides of the chuck roast until very browned, about 5 min. in all. Pour in the beef broth, and water. Add the rosemary, and then pour in the pepperoncini with their juices. Now cover the pot and simmer until the meat is tender and falling apart, 4-5 hours. You can also do this in a slow cooker. Meanwhile, heat a skillet over med. heat and add the remaining 1 T. butter. Add the onions and sauté until light golden brown. Set aside. Remove the roast from the pot and shred the meat completely using two forks. Return the meat to the cooking liquid and keep warm. To serve, slice wedges out of the tops of the deli rolls. Heap a generous portion of meat on each roll, and then spoon some of the cooking liquid over the meat. Top with a few peppers from the pot and plenty of caramelized onions. Top the sandwiches with the wedges of roll, and serve to a roomful of ravenous guests. You'll win friends and influence people!!

"As you are shifting you will begin to realize you are not the same person you used to be. The things you used to tolerate have now become intolerable. Where you once remained quiet you are now speaking out the truth. Where you once battled and argued you are now choosing to remain silent. You are beginning to understand the value of your voice, and there are some situations that no longer deserve your time, energy, and focus."

Have FUN today!!!

Love,

Machete Milletti

Miso-Sesame Noodle Bowl with Broiled Cod

Back from a fabu. trip to San Diego where I ATE like a queen!! SO much fun.
Saw this one in a mag. while there, and in an effort to counteract all the rich culinary treats I indulged in, I will give it a try.
(serves 4)

1/3 cup rice vinegar
1/4 cup toasted sesame oil
2 T white or yellow miso paste
1 clove garlic
1 thin sliced peeled fresh ginger
1 T. water
4 fillets cod (5 oz. each)
5 T. vinaigrette, divided
1/4 t. kosher* salt
8 oz. soba noodles, cook to package directions
2 small red and yellow peppers, thinly sliced
1 cup frozen edamame
3 cups watercress
Sesame seeds, for garnish

In a blender, pulse rice vinegar, sesame oil, miso paste, garlic, ginger, and water until smooth. Arrange the cod on a foil-lined rimmed baking sheet; brush with vinaigrette and sprinkle with salt. Broil on high 10-12 min. or until opaque. Cook the soba noodles; 1 min. before noodles are done, add bell peppers and edamame. Drain and rinse in cold water. Toss soba mixture with watercress, and vinaigrette; place in bowls, and top with cod. Garnish with sesame seeds.

"Your entire life will change the moment you realize everything you were looking for from others was already within you."

Have FUN today!!!!!!

Love,

MM

Key Lime Bars

I made these for a party last month. They were goobled up!!!!
(makes 36)

1&1/2 cups coconut cookie crumbs (17 cookies) I crushed them with a rolling pin in a baggy*
3 T. Kerrygold butter, melted
1 package (8 oz.) cream cheese, softened
1 can (14 oz.) sweetened condensed milk
1/4 cup Key lime juice or regular lime juice
1 T. grated lime peel
Lime peel strips

Heat oven to 350. Grease square pan, 9x9x2". Mix cookie crumbs and butter thoroughly with a fork. Press evenly in bottom of pan. Refrigerate while preparing cream cheese mixture. Beat cream cheese in small bowl with electric mixer on med. speed until light and fluffy. Gradually beat in milk until smooth. Beat in lime juice and lime zest. Spread over layer in pan. Bake about 35 min. or until center is set. Cool 30 min. Cover loosely and refrigerate at least 3 hours until chilled. For 36 bars, cut into 6 rows by 6 rows. Garnish with lime peels. Store covered in the fridge.

"I don't know what changed except for in myself".

Dear Friends, I am leaving this morning for 4 days in San Diego so I will write again on Monday.

Have FUN til then.

Love,

Machete Milletti

Salsa Pork Scalloppini with Fresh Linguine

I saw this in the paper this morning, and it caught my attention. Here is their quote: " Spicy tomato salsa perks up pork chops! This is a one-pot meal that takes only 15 min. to cook. If you keep these ingredients on hand, you won't have to go to the market. This is a great way to spice up leftover meats such as chicken, roast beef, or turkey. Just warm the meat in a skillet and add salsa on top."
(serves 2)

3 cups water
1/4 lb. fresh linguine
1 cup frozen petite peas (I always use Trader Joe's*)
3 t. EVOO, divided
Kosher* salt and freshly ground black pepper
3/4 lb. boneless pork chops
3/4 cup chunky mild or medium* salad
1/2 cup chopped flat-leaf* parsley (optional)

Bring water to boil in a large skillet over high heat. Add pasta and peas. Bring back to a boil for 3 min. Drain and remove to a bowl Toss with 1 t. oil and S&P to taste. Heat remaining 2 t. oil in the same skillet over med.-high heat. Add pork and brown 2 min. Turn pork over and brown another 2 min. Add S&P to taste to the cooked side. Lower heat to med., cover with a lid and cook 5-6 min. A meat thermometer should read 145. Divide linguine between 2 plates. Place pork on the plates and spoon salsa on top. Sprinkle with parsley.

"What we think, we become."  ~  Buddha

Love,

MM

Spinach and Feta Crepes

Perfect for breakfast, brunch, lunch, or even dinner, these fluffy crepes stuffed with cheesy-good veggies will fill you up, not out - at only 219 calories!!
(serves 1, but easily doubled)

1/2 cup egg whites, about 4 large
1/2 T. plain protein powder
1/4 t. Johnny's Garlic Seasoning* or garlic powder
1/4 t. onion powder
Coconut oil* cooking spray
4 cup baby* spinach leaves, stems removed*
1/8 t. crystallized lemon*
3/4 cup chopped seeded tomato
Dash each kosher* salt and freshly* ground pepper
1/4 cup crumbled Mediterranean spiced* feta cheese

Crepe batter: In a med. bowl, whisk together egg whites, protein powder, garlic and onion powders. Coat 10" skillet with cooking spray; turn burner on med. heat. Pour half of batter into pan, quickly tilting pan in all directions to evenly coat bottom. Cook until lightly browned on bottom, about 2 min. Carefully flip with offset spatula or flexible rubber spatula. Cook until lightly browned on other side, about 1 min. Transfer crepe to plate; repeat with remaining egg white mixture. Cover with foil to keep warm. Remove skillet from heat; clean if needed. Re-coat with cooking spray; return to med. heat. Add spinach and sprinkle with crystallized lemon; cook and stir until partially wilted, about 2 min. Add tomatoes; sprinkle with S&P. Cook and stir until spinach has wilted and tomatoes are hot, about 1 min. Evenly divide veggie mixture between centers of crepes. Sprinkle with feta; fold both sides of each crepe over filling, and enjoy!!

"We are the aroma of Christ to others."

Have FUN today!!!!!

Love,

Machete Milletti

Ground Turkey Taco Casserole

Mmmmmmmm!! This easy meaty casserole is packed with all the yummy flavors you love at your fav. Mexican restaurant!
(serves 8)

Coconut oil* cooking spray
1 jar (16 oz.) taco sauce
1 can diced tomatoes with green chiles*
1 sweet onion, chopped (1 cup)
1 poblano pepper, seeded, chopped (3/4 cup), wear gloves*
1&1/2 lbs. ground turkey
1 clove garlic, chopped
1&1/2 t. ground cumin
1&1/2 t. dried oregano
2 cans pinto* beans, drained, and rinsed well*
8 oz. Colby-Jack or Pepper Jack* cheese, grated
12 (6") fajita-size flour tortillas
Sliced black olives*
Chopped fresh cilantro*
Pickled jalapeno slices*

Preheat the oven to 350. Coat 13x9" baking dish with cooking spray. Combine the taco sauce and diced tomatoes; reserve 1&1/2 cups. Coat 12" nonstick skillet with cooking spray; heat over med. heat. Add onion and pepper; stirring occasionally, until softened, about 10 min. Add turkey, garlic, cumin, and oregano; cook stirring, until browned, about 10 min. Stir in beans and remaining sauce mixture; cook until heated through, 1 min. Remove from heat; stir in 1 cup of cheese. Spread 1 cup reserved sauce over bottom of baking dish. Arrange 6 tortillas over sauce; top with even layer of meat mixture, then remaining tortillas. Spoon remaining1/2 cup sauce over top; cover with foil. Bake 30-35 min. or until hot. Uncover; sprinkle with remaining cheese. Bake 7-8 min. or until cheese is melted. Garnish with olives, cilantro, and jalapeno slices.

"Join God in taking delight in all that He has made."

I hope you all had a joyous and fun filled Easter!! I will do a ham leftover suggestion tomorrow.

Love,

Machete Milletti

MM's 2017 Easter Feast

Here is what Myra, Val, Colton, and I will be feasting on up in Everett after Church this aft.:

Ham with a brown sugar, pineapple, mustard, ginger ale glaze
Steamed asparagus
Cheesy scalloped potatoes
Spiced red apple rings (for my Aunt Donna)
Black olives
Smoked salmon spread/crackers
Rolls with soft butter
Cherry cheesecake

He is risen, INDEED!!

Love,

MM

Bruce Naftaly's Radish Soup

Happy Easter! I saw this in the Pacific NW mag. (Seattle Times), and it just called out, "SPRING!"
(serves 4-6)

1 sweet* onion, peeled, and cut into 1/2" pieces
1 leek, white only, washed and cut into 1/2" pieces
2 shallots, peeled and quartered
4 T. unsalted Kerrygold* butter
3/4 lb. red radishes, washed, trimmed, and halved
2 cups low sodium* chicken stock
Kosher* salt
Crème fraiche
Chopped chives

In a heavy nonaluminum saucepan, slowly cook the onion, leeks, and shallots in the butter over low heat until they are translucent and "relaxed". Add the radishes and the chicken stock. Cover and bring to a boil, then reduce heat and simmer, covered, until the radishes are soft. Puree with an immersion blender or in batches until smooth. Return to saucepan and salt to taste. Serve garnished with a spoonful of crème fraiche and a pinch of chopped chives.

He is Risen!!

Love,

Machete Milletti

Baked Fish (Cod or Halibut) with Leeks

My friend, Michael gave this recipe to me. Thought it would be a great one to try on Good Friday!
(no serving size)

1 cup leeks, if fresh, rinse well in water and cut white and light green parts in circles. I will use
     Trader Joe's frozen cut leeks*)
1&1/2 lbs. filet of fish - preferably white and firm*
1 stick Kerrygold* butter
1/4 cup white wine
1/4 cup cream or half and half*
Sprig of dill*, for garnish
Lemon wheels*, for garnish

In a large heavy skillet (cast-iron would be perfect*) over med. high heat, melt better. Saute leeks til tender. Add wine and cream. Stir to combine. Place fish on top of leeks. Turn temp. to low. Cover skillet and simmer 15 min. or until fish flakes easily and is creamy white*. Remove fish to a serving platter, and tent with foil to keep warm*. Reduce sauce in skillet by 1/2. Pour sauce over fish and garnish with a dill sprig and lemon wheels.

"The cross of Christ reveals our sin at its worst and God's love at its best."

Love,

Machete Milletti

Mexican Cucumber Salad

This bright and vibrant salad goes perfectly with the Enchanted Sour Cream Chicken Enchiladas!!
(serves 6)

1 med. English* cucumber, quartered lengthwise, then cut crosswise into 1/4" thick pieces
1 orange* bell pepper, chopped (1 cup)
1 red bell pepper, chopped (1 cup)
1&1/2 cups grape tomatoes, halved or quartered if large
1&1/2 cups fresh or thawed frozen white* corn kernels
2 T. red wine vinegar
1 /2*-1 t. crushed red pepper flakes
1/4 cup chopped fresh cilantro
1 t. cumin
1 t. minced garlic
1/2 t. kosher* salt
1/8 t. freshly* ground pepper
Squeeze of fresh lime juice

Toss together 1st 6 ingredients in a large bowl. Sprinkle with red pepper, cilantro, cumin, garlic, S&P and toss again. Cover and chill at least 30 min or up to 1 day before serving. Toss again just before serving.

"No one understands like Jesus."

Love,

Machete Milletti

Enchanted Sour Cream Chicken Enchiladas

Once you dig into these tasty enchiladas you will understand the name!
(serves 6 - 2 enchiladas per person)

2 cups cubed cooked skinless chicken breast (9 oz.)
1 cup sour cream
1/4 t. kosher* salt
1/4 t. freshly* ground black pepper
1/2 cup veg. oil
12 (5") corn tortillas
1 (4 oz.) can chopped green chiles, drained
2 cups shredded Monterey Jack or pepper Jack* cheese (8 oz.)
Chopped fresh cilantro
Sliced jalapenos
Sliced black olives*

Preheat oven to 400. Grease a 9x13" baking dish. Combine chicken, sour cream, S&P in a bowl. Heat oil in a skillet over med.-high heat. Dip 1 tortilla into hot oil until softened, about 10 sec. Transfer to a paper towel lined plate*. Spoon a heaping T. chicken mixture in a line across middle of tortilla, then roll into a cylinder. Transfer enchilada, seam side down, to prepared baking dish. Repeat with the rest of the tortillas and chicken mixture. Sprinkle green chiles and cheese over enchiladas. Bake until cheese has melted and enchiladas are hot, 12-15 min. Garnish with cilantro, jalapenos, and black olives.

"When our greatest fear is letting down our hair, perhaps our greatest sin it keeping it up."

Love,

Machete Milletti

BBQ Hot Dog and Tater Bake

Here's a fun and easy one for kids of ALL ages!
(serves 6)

Coconut oil* cooking spray
2 pks. (12.7 oz. each) frozen southwest style veg. blend such as Birds Eye Protein Blends
     Southwest Style, or your fav. veggie mix*
6 natural* hot dogs (with no nitraits or 'trites*)
2/3 cup barbecue sauce, I use Stubbs*
1 cup shredded sharp* cheddar cheese
Half of a 32 oz. pkg. frozen tater tots

Preheat oven to 400. Coat a 1&1/2 qt. shallow baking dish with cooking spray. Prepare veggies according to package directions. Cut each hot dog into 8 pieces. In a large bowl, combine veggie blend, hot dogs, bbq sauce, and 1/2 cup cheese. Spoon into baking dish; arrange tater tots over top. Cover with foil. Bake 25 min. Uncover and sprinkle with remaining 1/2 cup cheese. Bake 10 min. or until cheese is melted.

It doesn't matter where you live. It is the adventure of living that is important."

Have FUN today!!!!!!!

Love,

Machete Milletti

Raspberry Cheesecake-Stuffed French Toast

Talk about a show stopping breakfast for Easter or Mother's Day!!
(serves 6)

4 large eggs
1&1/2 cups whole* milk
1&1/2 t. vanilla extract
1/4 cup white sugar
1&1/2 t. cinnamon
1/4 t. sea* salt
1/4 cup seedless* raspberry jam
4 oz. cream cheese, softened
12 diagonal slices inexpensive white supermarket bread or French bread
3 T. Kerrygold* butter
3 T. veg. oil
1&1/2 T. powdered sugar
1/4-1/2 t. freshly grated* nutmeg
1 6 oz. container fresh raspberries

Preheat oven to 300. Whisk eggs well in a deep bowl, the whisk in milk, vanilla, sugar, cinnamon, and salt until well blended. Stir together jam and cream cheese in a small bowl until smooth. Cut a horizontal slit into side of each piece of bread to make a pocket. Spread a scant T. raspberry-cheese mixture in each pocket. Submerge 1 stuffed bread slice in egg mixture, turning over several times, until saturated, 10-15 sec., then transfer to a rimmed baking sheet. Repeat with remaining stuffed slices. Pour any remaining egg mixture over bread and let sit 10 min. to absorb. You can also soak bread overnight in the fridge, and bring back up to room temp. in the morning. Heat 1 T. each butter and oil in a large cast iron* skillet over med. heat until foam subsides. Working in batches of 4, cook bread slices until well-browned on both sides, 2-3 min. per side. Transfer to a clean baking sheet and keep warm in oven. Cook remaining bread slices in remaining butter and oil. To serve, dust with powdered sugar and nutmeg, and top with berries.

"People won't remember your words. They will remember how they felt being around you."

Have FUN in the SUN today!!!!

Love,

Machete Milletti

Asian Beef with Snow Peas and Coconut Rice

Here is a recipe you and your family will LOVE, and I'll bet you will make it time and time again!!
(serves 4)

1 lb. London broil (flank steak*), 1" thick
1/2 t. kosher* salt
3 T. Ponzu* Citrus Sauce, or low sodium soy sauce
2 T. dry sherry, sake, or scotch
1 T. packed brown sugar
1 t. cornstarch
2&1/2 T. yeg. oil
2 T. mince fresh ginger
1/2 cup orange juice
1 T. minced garlic
8 oz. snow peas, trimmed
3 T. water
2-3 t. toasted sesame oil, for drizzling
Peanuts, coarsely chopped
Green onions, chopped on the diagonal*
Cilantro, chopped
Coconut rice

Cut steak into 1/8" thick slices, then cut sliced crosswise into 2" strips. Toss with 1/4 t. salt. Stir together Ponzu, sherry, brown sugar, cornstarch, OJ, and remaining 1/4 t. salt until cornstarch is dissolved. Set aside. Heat 1 T. oil in a wok or heavy skillet over med.-high heat. Stir-fry half of steak until no longer pink on outside, about 1&1/2 min. Transfer to a bowl. Add another T. oil to pan and repeat with remaining steak, transferring to bowl. Add remaining 1/2 T. oil to wok. Stir-fry ginger and garlic until fragrant, about 20 sec. Add snow peas and stir-fry 1 min. Add water and stir-fry til peas are bright green and crisp tender, about 2 min. Stir soy sauce mixture and add to wok. Bring sauce to a boil, stirring. Add beef and any liquid in bowl, and stir-fry until heated through and coated with sauce, 30 sec. to 1 min. To serve: place coconut rice on plates; top with beef and peas. Drizzle on sesame oil, and scatter peanuts, gr. onions, and cilantro on top.

"What will our words be like today?"

Love,

Machete Milletti

Pesto Caprese Matzo Pizza

I saw this one in the paper this morning. Here is their quote, "Here's a twist on thin-crust pizza using matzo, the crispy unleavened bread traditionally eaten during Passover."
(serves 4)

2 cups basil
1/2 cup grated Parmesan cheese, plus extra for serving
1/2 cup EVOO
1/2 cup pine nuts, toasted in a dry skillet*, divided
1 garlic clove
Kosher* salt and freshly* ground pepper, to taste
4 sheets matzo
4 t. EVOO
1&3/4 cups shredded mozzarella, divided
1 large tomato, thinly sliced

Place rack in center of oven. Preheat broiler.
To make the pesto: Combine the basil, 1/2 cup Parmesan, 1/2 cup olive oil, 1/4 cup pine nuts, and the garlic clove in a food processor. Pulse until smooth. Season to taste with S&P. Lay the matzo sheets, pale side up, on a baking sheet. Brush evenly with the 4 t. olive oil. Broil 1 min. or until golden brown. Top each matzo evenly with 1&1/4 cups shredded mozzarella. Broil 1 min. or until cheese melts. Remove; spread each matzo with 1/4 cup pesto. Top evenly with tomato sliced; sprinkle with 1/2 cups shredded mozzarella. Broil 1 min. or until cheese has melted and starts to brown. Sprinkle with 1/4 cup pine nuts. Cut each pizza into quarters and serve with extra grated Parmesan.

"Many books can inform, but only the Bible can transform"

Have FUN in the SUN today!!!!!

Love,

Machete Milletti

Spring Vegetable Salad with Horseradish and Lemon Vinaigrette

Just saw this demonstrated on "The Kitchen", and it looked SO pretty and DELISH! The epitome of Spring.
(serves 2-4)

1 T. white wine vinegar
1 T. grated horseradish
2 t. lemon extract
3 T. EVOO
Kosher salt
4 cups mixed petite peas (I use Trader Joe's*), snow peas, sugar snaps, string beans, and
    asparagus tips*
2 radishes, thinly sliced (about 1/2 cup)
1 Kirby or Persian* cucumber, thinly sliced (about 1 cup)
1 T. chopped fresh dill
2 T. fresh micro mint or pea tendrils

For the dressing: Combine the vinegar, horseradish, and lemon extract in a mixing bowl and stir to combine. Whisk in the olive oil, and season with salt.
Bring a large pot of water to a boil. Set up a bowl of ice water next to the stove and set a colander inside the ice water (so no ice is in the colander). Stir a little salt into the water. Add the veggies in separate groups to the boiling water and cook each batch until just tender, about a min.; each vegetable should still have a little snap. Leave all the veggies to cool and mix in the ice water after cooking. Drain the veggies well and pat dry. Add the cooked veggies, radishes, and cucumber to the bowl with the dressing and toss well to combine. Season to taste with salt. Transfer to a platter and garnish with the dill and mint or pea tendrils.

"When we put God first, all other things fall into their proper place."

Love,

Machete Milletti

Harissa Chicken with Leeks, Potatoes, and Yogurt

This is what I am making for dinner tonight!!
(serves 4)

1&1/2 lb. bone-in, skin-on chicken thighs and legs
1&1/4 lb. Yukon gold potatoes, peeled and cut into 1&1/2" chunks
2&1/2 t. kosher* salt
1/2 t. freshly ground black pepper
3 T. EVOOk
2 T. harissa (North African chile paste - I found it at Trader Joe's or you can make it yourself*)
1/2 t. ground cumin
2 leeks, halved lengthwise, and thinly sliced
1/2 t. grated lemon zest
1/4 t. kosher salt
1&1/2 T. EVOO
1/3 cup plain Greek yogurt
1 garlic clove, grated
1/4 t. kosher salt*
1/4 t. freshly ground black pepper
1 cup mixed fresh herbs (dill, parsley, mint, and/or cilantro
Drizzle of EVOO
Splash of fresh lemon juice

In a large bowl, combine the chicken and potatoes. Season with 2&1/2 t. salt, and 1/2 t. pepper. In a small bowl, whisk together 3 T. EVOO, harissa, and cumin. Drizzle on chicken and potatoes; toss to coat. Let stand at room temp. for 30 min. In a med. bowl, combine leeks, lemon zest, 1/4 t. salt and 1&1/2 T. olive oil. Preheat oven to 425. Arrange chicken and potatoes in a single layer on a large rimmed baking sheet. Roast 20 min. Toss potatoes lightly; scatter leeks over baking sheet. Roast 15-20 min. or until chicken is done and everything is golden and slightly crisped. In a small bowl, combine the yogurt, garlic, 1/4 t. salt, and 1/4 t. pepper. Spoon over chicken and veggies. Scatter the herbs over top. Drizzle with olive oil, and fresh lemon juice.

"To live is so startling it leaves little time for anything else." ~ Emily Dickenson

Have FUN today!!!

Love,

Machete Milletti

French Silk Pie

This recipe is from my girl, Ree Drummond, The Pioneer Woman, and I am making it tomorrow for my friend, Emily's birthday!!!
(makes 1 pie)

1 chocolate pie crust*
4 oz. unsweetened baking chocolate
1&1/2 cups sugar
1 cup (2 sticks) salted Kerrygold* butter
1 t. vanilla extract
4 cold eggs
Whipped cream
Piece of milk* chocolate, for grating

In a small microwave safe bowl, melt the baking chocolate until stirrable (about 45 sec. on high). Set aside to cool. It is important for the bowl and ingredients to be cold for the next stage of making the filling - to get the right texture and result. In a large chilled bowl with an electric mixer beat the sugar and butter til fluffy, 1-2 min. When the melted chocolate is cooled, drizzle it all over the butter/sugar mixture. Add the vanilla extract. Beat the mixture thoroughly until combined. Turn your mixer to a med. speed and over a period of 15 to 20 min., add in the 4 cold eggs, one at a time. leaving about 5 min. between each egg addition. Once the pie filling is well mixed, pour it into the pie shell, scraping every last speck out of it. Smooth out the pie filling and place pie in the fridge for at least 2 hours. Preferably longer. Cover pie with a thick layer of whipped cream. Top with chocolate curls.

"There are no ordinary people - we were created to be unique."

Love,

Machete Milletti

Pomegranate Chicken

"Whether you're having a Seder dinner or just looking for a delicious midweek meal, you've come to the right place! We've got a roast chicken glazed in pomegranate (a fruit that usually appears at Rosh Hashanah, but the flavor is so delicious we couldn't resist using it here").
(serves 4)

2 cups pomegranate juice
1/4 cup packed brown sugar
1 T. unfiltered* cider vinegar like Braggs*
2 cloves garlic, peeled and smashed
1 T freshly* squeezed lime juice
1 lime
1 (4 lb.) whole chicken
1/2 sweet onion
1&1/2 t. kosher* salt
1 bay leaf
1/2 t. freshly* ground black pepper
1/2 t. dried rosemary, or 1 sprig of fresh rosemary*

Preheat oven to 400. Stir together pomegranate juice, brown sugar, vinegar, and garlic in a saucepan and bring to a boil over med.-high heat. Cook, stirring occasionally, until mixture is reduced to 3/4 cup, about 10 min. Remove from heat and discard garlic, then stir in lime juice and let cool 5 min. Set aside 6 T. pomegranate syrup. Poke several holes in lime with a fork and insert into chicken cavity along with onion, 1/2 t. salt, bay leaf, pepper, and rosemary. Tie legs together with kitchen string, sprinkle skin with remaining salt, then transfer chicken, breast side up, to a roasting pan. Roast chicken, basting with pomegranate syrup every 20 min., until an instant read thermometer inserted into thickest parts of all pieces registers 165, about 1 hour total. Let chicken rest 10 min. before carving. Serve drizzled with reserved pomegranate syrup.

"Compassion is understanding the troubles of others."

Love,

Machete Milletti AKA Chef Deb

Busy-Day Barbecue Brisket in the Crock Pot

This is a fabulous dish - let alone the aroma that will waft from your kitchen, but you can also make sammies with the leftovers the next day!!
(serves 8)

2 t. dried thyme
1 T. smoked* paprika
2 t. Kosher* salt
2 t. freshly* ground black pepper
1 t. onion powder
1/2 t garlic powder
1/4*-1/2 t. cayenne pepper
1/2 t. cumin
3 lbs. beef brisket, trimmed
1/2 t. Liquid Smoke (Love this stuff!!*)
1&1/2 cups barbecue sauce (15 oz.) - I would use Stubbs BBQ Sauce - the bomb!!*
2 T. Worcestershire sauce

Combine all the spices in a small bowl. Rub brisket with liquid smoke to coat, then rub with spice mixture. Combine bbq sauce and Worcestershire in a 6 qt. slow cooker. Add brisket, and turn to coat  with sauce. Cover and cook on low until fork-tender, 8-10 hours. Transfer brisket to a cutting board. Let stand, loosely covered with foil, 20 min. Cut the meat across the grain into 1/4-1/2" slices and serve with sauce, garlic mashed potatoes*, and steamed green beans*.

"The One who holds the universe together will not let go of you"

Have FUN today!!!!

Love,

Machete Milletti

Frittata Lorraine

I'm Baaaaaaack!! Saw this is the Seattle Times this morning. Looks like a great way to use your trusty cast iron skillet.
(serves 4)

8 eggs, lightly beaten
6 slices smoked, uncured* bacon, crumbled
4 oz. shredded Gruyere cheese, Jarlsberg, or Aged* Swiss
3 oz. whole milk
Kosher* salt and freshly* ground black pepper
1 T. Kerrygold* butter

Preheat oven to 350. In a large bowl, whisk together eggs, bacon, cheese, milk and enough S&P for 8 eggs, until just mixed. Melt butter in a cast iron skillet*. Swirl around all sides. Add in the egg mixture and place skillet in oven. Bake until eggs are just set, 15-25 min.

"I KNOW my Redeemer Liveth!!!"

Have FUN today.

Love,

Machete Milletti

Balsamic Pea Salad

My friend, Charlotte made this for a party last week, and gave me a taste. Holy Moly, is it ever GOOD. I have since made it, and just a note to say it is even better the next day, so plan accordingly.
(no serving size)

1 (16 oz.) package of frozen petite peas (I use Trader Joe's*)
1/2 cup chopped almonds
1/2 cup chopped green onions
1/2 cu crumbled feta cheese
4 cup mayonnaise
2 T. balsamic vinegar
Freshly* ground black pepper, to taste

Place peas in a colander, and run warm water over them til they are thawed. Place in a large bowl. Toast almonds in a dry* skillet over med. heat. Let cool*, then combine with peas. Stir in onions, feta, and mayo. Mix in balsamic vinegar, and season with pepper. Cover and put in the fridge.

"God's answers are wiser than our prayers."

Happy First Day of April!! I am off to Minnesota today - back Tuesday. I will try to write my blog from there, if I can. If not, enjoy scrolling through old entries.

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

Love,

Machete Milletti