I am offering the 2nd and 3rd grilling suggestions today, and wanted to let my dear readers know that I am leaving today on vacation to Birch Bay (Blaine, WA), and won't be back til Thursday. I will TRY to write, but if not, please enjoy scrolling through past entries!
(both of these recipes serve 4)
Marinated Tomato Salad:
1/4 cup EVOO
2 T. sherry or white wine*vinegar
1 T. Dijon mustard
1/2 kosher* salt
Freshly ground pepper
1/4 red onion, very thinly sliced lengthwise
6 large basil leaves, very thinly sliced
2 t. capers, drained and crushed
2 garlic cloves, minced
2 pints ripe grape or cherry tomatoes, halved
In a non-reactive bowl, whisk together 1st 5 ingredients. Stir in the onion, basil, capers, and garlic. Gently fold in the tomatoes. Cover and refrigerate at least 3 hours before serving, and up to overnight.
Grilled Avocados:
2 large ripe avocado, cut lengthwise, seeds remove, and peeled
Place cut side down on oiled grill for 1 min. Turn and cook another min.
Salad Assembly:
Place grilled avocados on a serving plate. Spoon the tomato salad over the avocados and serve immediately.
Grilled Potatoes with Parmesan, Garlic, and Rosemary:
2 large baking potatoes
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese (from a wedge, not the powdered kind*)
1 T. mince garlic
2 t. chopped fresh rosemary leaves
Kosher* salt and freshly ground pepper
Cook the potatoes: Prick several times all over with a fork. Place the potatoes on a paper towel in the microwave. Cook on high or 5 min. Prick with a knife to see if they are just tender (do not overcook or they will fall apart on the grill), cooking an additional min. at a time, if needed. The potatoes can also be cooked on a baking sheet in a 400 degree oven for an hour or so until tender. Set the potatoes aside and cool to room temp. While potatoes are cooling, make the spread: In a bowl, whisk together the mayo., Parm., garlic, and rosemary. Season with 1/2 t. salt and several grinds of pepper, to taste. Cut the cooled potatoes crosswise into 1" thick slices. Liberally brush the spread on each cut side of slices. Heat a grill to med.-high until hot. Place the potato slices on the grill racks. Grill 1-2 min. then rotate with tongs to get good grill marks. After another min. or so, flip over and grill for a few min. then rotate. Remove to a place, and cool slightly before serving.
"Work hard, be kind, and amazing things will happen." ~ Conan O'Brien
Happy Friday!!!!!
Love,
Machete Milletti
Friday, June 30, 2017
Thursday, June 29, 2017
Grilled Salmon with Dill
This is the first of three suggestions for an outdoor menu - all cooked on your grill!
(serves 4)
4 (6 oz.) wild-caught* center-cut salmon fillets
2/3 cup mayonnaise
1/4 cup chopped fresh dill
Kosher* salt
Freshly ground black pepper
Dill sprigs*, for garnish
Lemon wedges, for serving
Pat the salmon fillets dry to remove all excess moisture.
Make the dill spread: In a bowl, whisk together the mayo, dill, a generous 1/2 t salt or to taste, and several grinds of pepper. Brush the spread over the salmon fillets on all sides. Heat a grill over med.-high heat until hot. Place the fillets, flesh-side down on the grill. Grill for about 6 min. on one side, rotating partway through for good grill marks. Flip the fish over and continue grilling, skin-side down until the fish is cooked to desired doneness, about 6 min. more. Remove to a platter, top with dill sprigs, and serve garnished with lemon wedges.
"Light tomorrow with today!" ~ Elizabeth Barrett Browning
And, don't forget to have FUN!!!!!!!!!!!!!!
Love,
MM
(serves 4)
4 (6 oz.) wild-caught* center-cut salmon fillets
2/3 cup mayonnaise
1/4 cup chopped fresh dill
Kosher* salt
Freshly ground black pepper
Dill sprigs*, for garnish
Lemon wedges, for serving
Pat the salmon fillets dry to remove all excess moisture.
Make the dill spread: In a bowl, whisk together the mayo, dill, a generous 1/2 t salt or to taste, and several grinds of pepper. Brush the spread over the salmon fillets on all sides. Heat a grill over med.-high heat until hot. Place the fillets, flesh-side down on the grill. Grill for about 6 min. on one side, rotating partway through for good grill marks. Flip the fish over and continue grilling, skin-side down until the fish is cooked to desired doneness, about 6 min. more. Remove to a platter, top with dill sprigs, and serve garnished with lemon wedges.
"Light tomorrow with today!" ~ Elizabeth Barrett Browning
And, don't forget to have FUN!!!!!!!!!!!!!!
Love,
MM
Wednesday, June 28, 2017
Beef Fajita Burgers with Guacamole
"Tex-Mex meet all-American YUM in these southwest-seasoned burgers piled high with sautéed peppers and chunky guacamole!" Might be a tasty addition to your July 4th feast.
(serves 4)
Peppers:
1 T. EVOO
1/2 sweet* red pepper, thinly sliced
1/2 sweet* yellow pepper, thinly sliced
Guacamole:
1 Hass avocado, pitted, peeled
1 T. fresh lime juice
1 plum tomato, seeded, finely chopped
1 T. finely chopped fresh cilantro
1 T. minced shallot
1/2 t. kosher salt, or to taste
Burgers:
1&1/2 lbs. ground chuck (80% lean)
1 T. chili powder
1 t. ground cumin
1/2 t. kosher salt
4 slices pepper-Jack cheese, each about 1 oz.
4 sesame seed buns, split
In a large skillet over med. heat, warm oil. Add peppers; cook until softened, about 10 min., stirring often. Remove from heat. Mash guacamole ingredients. Cover with plastic wrap, pressing wrap directly onto surface of guacamole to prevent browning. Refrigerate until ready to serve. Mix burger ingredients; gently form 4 patties of equal size, each about 3/4" thick. With thumb of back of a spoon, make a shallow indentation about 1" wide in the center of each patty to prevent them from making a dome as they cook. Refrigerate patties until ready to grill. Prepare grill for direct cooking over med.-high heat (400-500 degrees). Grill patties with lid closed, until cooked to med. doneness, 8-10 min., turning once. During the last 30 sec.-1 min. of grilling time, place 1 slice of cheese on each patty to melt; toast buns, cut side down, over direct heat. Build each burger on bun with patty, peppers, and guac.
"He is the potter; we are the clay."
Love,
Machete Milletti
(serves 4)
Peppers:
1 T. EVOO
1/2 sweet* red pepper, thinly sliced
1/2 sweet* yellow pepper, thinly sliced
Guacamole:
1 Hass avocado, pitted, peeled
1 T. fresh lime juice
1 plum tomato, seeded, finely chopped
1 T. finely chopped fresh cilantro
1 T. minced shallot
1/2 t. kosher salt, or to taste
Burgers:
1&1/2 lbs. ground chuck (80% lean)
1 T. chili powder
1 t. ground cumin
1/2 t. kosher salt
4 slices pepper-Jack cheese, each about 1 oz.
4 sesame seed buns, split
In a large skillet over med. heat, warm oil. Add peppers; cook until softened, about 10 min., stirring often. Remove from heat. Mash guacamole ingredients. Cover with plastic wrap, pressing wrap directly onto surface of guacamole to prevent browning. Refrigerate until ready to serve. Mix burger ingredients; gently form 4 patties of equal size, each about 3/4" thick. With thumb of back of a spoon, make a shallow indentation about 1" wide in the center of each patty to prevent them from making a dome as they cook. Refrigerate patties until ready to grill. Prepare grill for direct cooking over med.-high heat (400-500 degrees). Grill patties with lid closed, until cooked to med. doneness, 8-10 min., turning once. During the last 30 sec.-1 min. of grilling time, place 1 slice of cheese on each patty to melt; toast buns, cut side down, over direct heat. Build each burger on bun with patty, peppers, and guac.
"He is the potter; we are the clay."
Love,
Machete Milletti
Tuesday, June 27, 2017
Beer Brats with Sauerkraut, Onions, and Jalapenos
"These juicy brats are simmered in lager beer, mustard, and spice, then grilled to perfection and served smothered with spicy kraut on crusty rolls".
(serves 6)
1 bottle (12 oz.) lager beer
2 T. Dijon or spicy brown mustard
2 T packed light brown sugar
1/2 t. ground coriander
2 med. sweet* onions, halved, thinly sliced
6 fresh bratwurst or Johnsonville Firecracker Brats*
1 jar or bag of chilled* sauerkraut, drained
2 jalapeno chile peppers, seeded, finely chopped, wear gloves*
6 brat or torpedo rolls, split, spread with Kerrygold* butter, and toasted*
Prepare grill for direct cooking over med. heat. (350-450). Whisk beer, mustard, brown sugar, and coriander together in a bowl. In a large disposable foil pan, arrange onions in an even layer. Add bratwurst; pour beer mixture over top. Place pan on grill over direct med. heat, close lid; bring mixture to a simmer. Simmer about 20 min., turning brats 2 or 3 times. Add sauerkraut and jalapenos to pan, simmer, 2-3 min. Transfer brats from pan to cooking grates; grill over direct med. heat, with lid closed, until browned and fully cooked (160 degrees), 2-3 min. turning once. During last 30 sec. to 1 min of grilling time, toast rolls, cut side down, over direct heat. place each brat in a roll and top with mustard and sauerkraut mixture.
"It's not the words we pray that matter; it's the condition of our heart.
Love,
MM
(serves 6)
1 bottle (12 oz.) lager beer
2 T. Dijon or spicy brown mustard
2 T packed light brown sugar
1/2 t. ground coriander
2 med. sweet* onions, halved, thinly sliced
6 fresh bratwurst or Johnsonville Firecracker Brats*
1 jar or bag of chilled* sauerkraut, drained
2 jalapeno chile peppers, seeded, finely chopped, wear gloves*
6 brat or torpedo rolls, split, spread with Kerrygold* butter, and toasted*
Prepare grill for direct cooking over med. heat. (350-450). Whisk beer, mustard, brown sugar, and coriander together in a bowl. In a large disposable foil pan, arrange onions in an even layer. Add bratwurst; pour beer mixture over top. Place pan on grill over direct med. heat, close lid; bring mixture to a simmer. Simmer about 20 min., turning brats 2 or 3 times. Add sauerkraut and jalapenos to pan, simmer, 2-3 min. Transfer brats from pan to cooking grates; grill over direct med. heat, with lid closed, until browned and fully cooked (160 degrees), 2-3 min. turning once. During last 30 sec. to 1 min of grilling time, toast rolls, cut side down, over direct heat. place each brat in a roll and top with mustard and sauerkraut mixture.
"It's not the words we pray that matter; it's the condition of our heart.
Love,
MM
Monday, June 26, 2017
Sweet and Sour Cabbage and Beef
"This recipe's flavorful bacon, vinegar, and sugar sauce is similar to the dressing used in hot German potato salad". And, did you know that "cabbage is a cruciferous vegetable containing fiber, vitamin C, and beta-carotene, which may reduce the risk of cancer?!" Editor's note: any time you see an asterisk*, it denotes changes I have made or ingredients I would use in that particular recipe.
(serves 5)
6 oz. (4 cups) uncooked extra-wide egg noodles
4 sliced uncured* smoked* bacon, chopped
1 lb. lean ground beef
6 cups purchased coleslaw blend
1/2 cup chopped sweet* onion
1 t. kosher* salt
1/4 t. freshly* ground black pepper
1&1/4 cups water
1 T. all-purpose flour
1/3 cup unfiltered* cider vinegar
1 T. Sugar in the Raw*
3/4 t. celery seed
Cook noodles to desired doneness as directed on package. Drain; cover to keep warm. Meanwhile, cook bacon in a 12" nonstick skillet until crisp. drain bacon on paper towels; set aside. Reserve 1&1/2 T. bacon drippings in a small saucepan; discard any remaining drippings. In the same skillet, brown ground beef over med.-high heat until thoroughly cooked, stirring frequently. Drain. Add coleslaw blend, onion, S&P, and 1/2 cup of the water; cook and stir until cabbage begins to wilt. Reduce heat to med.-low; cover and cook 15 min. or until cabbage is tender, stirring occasionally.
Meanwhile, heat bacon drippings in the small saucepan over med. heat until hot. Stir in flour until well blended. Cook and stir until mixture boils. Gradually add remaining water, stirring constantly until mixture is smooth. Add vinegar, sugar, and celery seed; cook until mixture boils and slightly thickens, stirring constantly. Pour vinegar mixture over beef and cabbage mixture; mix well. Stir in cooked noodles; sprinkle with bacon. A crisp wedge salad* and seeded breadsticks* complete the menu!
"All creation bears God's autograph".
Have FUN today!!!!!!
Love,
MM
(serves 5)
6 oz. (4 cups) uncooked extra-wide egg noodles
4 sliced uncured* smoked* bacon, chopped
1 lb. lean ground beef
6 cups purchased coleslaw blend
1/2 cup chopped sweet* onion
1 t. kosher* salt
1/4 t. freshly* ground black pepper
1&1/4 cups water
1 T. all-purpose flour
1/3 cup unfiltered* cider vinegar
1 T. Sugar in the Raw*
3/4 t. celery seed
Cook noodles to desired doneness as directed on package. Drain; cover to keep warm. Meanwhile, cook bacon in a 12" nonstick skillet until crisp. drain bacon on paper towels; set aside. Reserve 1&1/2 T. bacon drippings in a small saucepan; discard any remaining drippings. In the same skillet, brown ground beef over med.-high heat until thoroughly cooked, stirring frequently. Drain. Add coleslaw blend, onion, S&P, and 1/2 cup of the water; cook and stir until cabbage begins to wilt. Reduce heat to med.-low; cover and cook 15 min. or until cabbage is tender, stirring occasionally.
Meanwhile, heat bacon drippings in the small saucepan over med. heat until hot. Stir in flour until well blended. Cook and stir until mixture boils. Gradually add remaining water, stirring constantly until mixture is smooth. Add vinegar, sugar, and celery seed; cook until mixture boils and slightly thickens, stirring constantly. Pour vinegar mixture over beef and cabbage mixture; mix well. Stir in cooked noodles; sprinkle with bacon. A crisp wedge salad* and seeded breadsticks* complete the menu!
"All creation bears God's autograph".
Have FUN today!!!!!!
Love,
MM
Sunday, June 25, 2017
Paige's Grandma's Cucumber and Onion Salad
I KNOW I have been offering you a lot of salads, but tis the season!! This one is particularly good with grilled salmon and couscous to soak up the extra dressing. "The gentle brininess of the pickle juice, the creaminess of the mayonnaise, and the licorice-like hint of fresh dill let a Walla Walla sweet shine like a jewel."
(serves 4)
1 large English cucumber, about 1 lb.
1/2 cup Walla Walla sweet onion
Kosher* salt
1/4 cup dill pickle juice
2 T. mayonnaise
1-2 T. chopped fresh dill, plus a sprig for garnish
Peel the cucumber, and slice it very thin (a mandoline is great for this). Peel all the tough outer layers of the onion, and cut off the top and bottom. Slice the onion very thin. Layer the cucumber and onion in a bowl, sprinkling the layers with a little bit of salt (about a t. total). Combine with the rest of the ingredients. Let it sit for a half hour, if you have time. Serve garnished with a sprig of dill, if you like.
"Life doesn't get better by wishing and hoping things will change. Life doesn't get better by bitching to others and getting love and sympathy form them. Life gets better by you deciding to show up for it."
Love,
Machete Milletti
(serves 4)
1 large English cucumber, about 1 lb.
1/2 cup Walla Walla sweet onion
Kosher* salt
1/4 cup dill pickle juice
2 T. mayonnaise
1-2 T. chopped fresh dill, plus a sprig for garnish
Peel the cucumber, and slice it very thin (a mandoline is great for this). Peel all the tough outer layers of the onion, and cut off the top and bottom. Slice the onion very thin. Layer the cucumber and onion in a bowl, sprinkling the layers with a little bit of salt (about a t. total). Combine with the rest of the ingredients. Let it sit for a half hour, if you have time. Serve garnished with a sprig of dill, if you like.
"Life doesn't get better by wishing and hoping things will change. Life doesn't get better by bitching to others and getting love and sympathy form them. Life gets better by you deciding to show up for it."
Love,
Machete Milletti
Saturday, June 24, 2017
Ree Drummond's Horseradish and Mustard Cole Slaw
I saw her demo. this on her show, The Pioneer Woman, it looked DELISH!!! Gonna make it today to accompany a Costco roast chicken, and corn on the cob for dinner.
(serves 12)
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup whole-grain mustard
1/4 cup whole* milk
2 T. prepared horseradish
2 T. Sugar in the Raw*
1 t. celery seed
1 t. ground coriander seed* (I use a mortar and pestle*)
2 dashes Tabasco*
Kosher* salt
Freshly* ground black pepper
1 cup shredded organic* carrots
2 Granny Smith* apples, peeled and finely diced
1 med. jicama, shredded
1 red onion, thinly sliced
1/2 head green cabbage, thinly sliced
1/2 head red cabbage, thinly sliced
Cilantro leaves, for garnish
In a large bowl whisk together 1st 10 ingredients. Taste and adjust seasoning. In another large bowl, add the rest of the ingredients (except cilantro). Add half of that bowl, and toss to coat. Add more dressing, if desired. Cover and chill. To serve, garnish with cilantro.
"The words we take in determine the words we speak, live by, and pass on to those around us."
Love,
Machete Milletti
(serves 12)
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup whole-grain mustard
1/4 cup whole* milk
2 T. prepared horseradish
2 T. Sugar in the Raw*
1 t. celery seed
1 t. ground coriander seed* (I use a mortar and pestle*)
2 dashes Tabasco*
Kosher* salt
Freshly* ground black pepper
1 cup shredded organic* carrots
2 Granny Smith* apples, peeled and finely diced
1 med. jicama, shredded
1 red onion, thinly sliced
1/2 head green cabbage, thinly sliced
1/2 head red cabbage, thinly sliced
Cilantro leaves, for garnish
In a large bowl whisk together 1st 10 ingredients. Taste and adjust seasoning. In another large bowl, add the rest of the ingredients (except cilantro). Add half of that bowl, and toss to coat. Add more dressing, if desired. Cover and chill. To serve, garnish with cilantro.
"The words we take in determine the words we speak, live by, and pass on to those around us."
Love,
Machete Milletti
Friday, June 23, 2017
Slow Cooker "Maid Rites" (Crumbled Beef Sandwiches)
I used to eat these all the time when I was a little girl in Iowa where they originated. SO GOOD!!!!!
(serves 8)
2 lb. extra-lean ground beef
2 t. instant minced onion
2 t. seasoned salt
1&1/2 cups water
8 soft* sandwich rolls, split
Dill pickles*
Yellow mustard*
Combine all ingredients through water in your crock pot; mix until ground beef is very moist and crumbly. Cover and cook on low for 7-10 hours. Stir mixture to further crumble the beef. Drain. With a slotted spoon, spoon beef mixture into buns. Serve with dill pickles and mustard, or your fav. condiments, and Lay's Potato Chips*.
"There are no soloists in God's orchestra".
Happy Friday, Friends!!!
Love,
MM
(serves 8)
2 lb. extra-lean ground beef
2 t. instant minced onion
2 t. seasoned salt
1&1/2 cups water
8 soft* sandwich rolls, split
Dill pickles*
Yellow mustard*
Combine all ingredients through water in your crock pot; mix until ground beef is very moist and crumbly. Cover and cook on low for 7-10 hours. Stir mixture to further crumble the beef. Drain. With a slotted spoon, spoon beef mixture into buns. Serve with dill pickles and mustard, or your fav. condiments, and Lay's Potato Chips*.
"There are no soloists in God's orchestra".
Happy Friday, Friends!!!
Love,
MM
Thursday, June 22, 2017
Summer Veggie Salad with Horseradish and Lemon Vinaigrette
This lively salad is a salute to SUMMER that officially began yesterday. Hope you celebrated!!
(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, snow peas, sugar snap peas, and asparagus tips*
2 radishes, thinly sliced, about 1/2 cup
1 Persian* cucumber, thinly sliced (about 1 cup)
1 T. chopped fresh dill
2 T. fresh micro mint, pea tendrils, or sprouts*
For the dressing: Whisk the white wine vinegar, horseradish, and lemon extract in a mixing bowl. Whisk in oil, and season to taste with salt. Bring a large pot of water to 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 veg. should still have a little snap. Leave all the veggies to cool and mix in the ice water after cooking. Drain the veggies sell 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, pea tendrils, or sprouts. Serve with baguette slices* and soft Kerrygold butter*. Sliced fruit on the side to accompany*.
"Life isn't meant to be hard. It's supposed to feel good."
Don't forget to have FUN in the long day of SUN today!!!!
Love,
MM
(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, snow peas, sugar snap peas, and asparagus tips*
2 radishes, thinly sliced, about 1/2 cup
1 Persian* cucumber, thinly sliced (about 1 cup)
1 T. chopped fresh dill
2 T. fresh micro mint, pea tendrils, or sprouts*
For the dressing: Whisk the white wine vinegar, horseradish, and lemon extract in a mixing bowl. Whisk in oil, and season to taste with salt. Bring a large pot of water to 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 veg. should still have a little snap. Leave all the veggies to cool and mix in the ice water after cooking. Drain the veggies sell 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, pea tendrils, or sprouts. Serve with baguette slices* and soft Kerrygold butter*. Sliced fruit on the side to accompany*.
"Life isn't meant to be hard. It's supposed to feel good."
Don't forget to have FUN in the long day of SUN today!!!!
Love,
MM
Wednesday, June 21, 2017
Mongolian Beef Salad
This light and loaded beef salad with satisfy any meat-lover!!
(serves 4)
Dressing:
1/4 cup EVOO
2 T. rice vinegar
1 T. reduced-sodium soy sauce or Ponzu Citrus Sauce*
1 T. toasted* sesame oil
2 t. minced fresh gingerroot
1 small garlic clove, minced
1 t. Sugar in the Raw*
Beef:
1 T. reduced-sodium soy sauce or Ponzu*
2 garlic cloves, minced
2 t. Sugar in the Raw*
1/2*-2 t. crushed red pepper flakes
1 t. toasted* sesame oil
1 beef top sirloin steak (1 lb.), cut into 1/4" strips
1 T. EVOO
Salad:
8 cups torn mixed salad greens
1 cup shredded carrots
1/2 cup thinly sliced cucumber
4 radishes, thinly sliced
4 lime wedges*, for garnish
For the dressing: Whisk together 1st 7 ingredients.
For the beef: Toss 1st 6 beef ingredients. Stir-fry in oil over med.-high heat until browned, 2-3 min. Remove.
For the salad: Place salad ingredients and beef on 4 plates. Drizzle with dressing. Garnish with a lime wedge.
"Life becomes so much more joyful when you stop giving your power to everyone else."
Have FUN today!!!!!
Love,
MM
(serves 4)
Dressing:
1/4 cup EVOO
2 T. rice vinegar
1 T. reduced-sodium soy sauce or Ponzu Citrus Sauce*
1 T. toasted* sesame oil
2 t. minced fresh gingerroot
1 small garlic clove, minced
1 t. Sugar in the Raw*
Beef:
1 T. reduced-sodium soy sauce or Ponzu*
2 garlic cloves, minced
2 t. Sugar in the Raw*
1/2*-2 t. crushed red pepper flakes
1 t. toasted* sesame oil
1 beef top sirloin steak (1 lb.), cut into 1/4" strips
1 T. EVOO
Salad:
8 cups torn mixed salad greens
1 cup shredded carrots
1/2 cup thinly sliced cucumber
4 radishes, thinly sliced
4 lime wedges*, for garnish
For the dressing: Whisk together 1st 7 ingredients.
For the beef: Toss 1st 6 beef ingredients. Stir-fry in oil over med.-high heat until browned, 2-3 min. Remove.
For the salad: Place salad ingredients and beef on 4 plates. Drizzle with dressing. Garnish with a lime wedge.
"Life becomes so much more joyful when you stop giving your power to everyone else."
Have FUN today!!!!!
Love,
MM
Tuesday, June 20, 2017
Pork Medallions with Garlic-Strawberry Sauce
"Crispy pork medallions are treated to a refreshing strawberry sauce that's ideal for summer."
(serves 4)
2 cups whole fresh strawberries
1/4 cup water
1 t. chicken bouillon granules
1/2 cup all-purpose flour
2 large eggs, lightly beaten
2/3 cup seasoned Panko* breadcrumbs
1 pork tenderloin (1 lb.)
1/4 t. kosher* salt
1/4 t. freshly* ground pepper
6 T. Kerrygold* butter, divided
1 t. minced garlic
Place strawberries, water, and bouillon in a food processor; blend. Place flour, eggs, and bread crumbs in separate shallow bowls. Cut pork into 1/2" slices; pound each with a meat mallet (put a piece of plastic wrap over pork*) to 1/4" thickness. Sprinkle with S&P. Dip pork in flour to coat both sides; shake off excess. Dip in eggs, then in crumbs, patting to adhere. In a large skillet, heat 2 T. butter over med.-high heat. Add pork; cook until tender, 2-3 min. per side. Remove from pan; keep warm. In the same pan, sauté garlic in remaining butter 1 min. Stir in strawberry mixture; heat through. Put the sauce on the plates and top with pork. Serve with a spinach and strawberry salad.
"What could be better than working to bring out the best in one another?"
Have FUN today!!!!
Love,
MM
(serves 4)
2 cups whole fresh strawberries
1/4 cup water
1 t. chicken bouillon granules
1/2 cup all-purpose flour
2 large eggs, lightly beaten
2/3 cup seasoned Panko* breadcrumbs
1 pork tenderloin (1 lb.)
1/4 t. kosher* salt
1/4 t. freshly* ground pepper
6 T. Kerrygold* butter, divided
1 t. minced garlic
Place strawberries, water, and bouillon in a food processor; blend. Place flour, eggs, and bread crumbs in separate shallow bowls. Cut pork into 1/2" slices; pound each with a meat mallet (put a piece of plastic wrap over pork*) to 1/4" thickness. Sprinkle with S&P. Dip pork in flour to coat both sides; shake off excess. Dip in eggs, then in crumbs, patting to adhere. In a large skillet, heat 2 T. butter over med.-high heat. Add pork; cook until tender, 2-3 min. per side. Remove from pan; keep warm. In the same pan, sauté garlic in remaining butter 1 min. Stir in strawberry mixture; heat through. Put the sauce on the plates and top with pork. Serve with a spinach and strawberry salad.
"What could be better than working to bring out the best in one another?"
Have FUN today!!!!
Love,
MM
Monday, June 19, 2017
Rachael Ray's Moroccan Carrot-Chickpea Salad
This is a "good for you" salad with plenty of zip!!
(serves 8)
1 lemon, finely zested and juiced
1 t. ground coriander
1/8 t. cayenne pepper, to taste*
Kosher* salt, to taste*
EVOO
1&1/2 lbs. organic* carrots, coarsely grated
2 cans (15 oz.) chickpeas, drained and rinsed well*
1/2 cup golden raisins
1/2 cup roasted, unsalted cashews, coarsely chopped
1/3 cup coarsely chopped cilantro, plus leaves for garnish
1/3 cup chopped fresh mint (lemon* mint, if you can find it)
In a large bowl, combine the lemon zest and juice, coriander, cayenne, and 1&1/4 t. salt; whisk in the oil to moisten*. Stir in the carrots, chickpeas, raisings, cashews, chopped cilantro, and mint; toss to coat. Let stand for 5 min. or cover and chill til serving. Top with the cilantro leaves.
"Laughter lightens your load and lifts your heart into heavenly places."
So don't forget to have some FUN today!!!!!
Love,
Machete Milletti
(serves 8)
1 lemon, finely zested and juiced
1 t. ground coriander
1/8 t. cayenne pepper, to taste*
Kosher* salt, to taste*
EVOO
1&1/2 lbs. organic* carrots, coarsely grated
2 cans (15 oz.) chickpeas, drained and rinsed well*
1/2 cup golden raisins
1/2 cup roasted, unsalted cashews, coarsely chopped
1/3 cup coarsely chopped cilantro, plus leaves for garnish
1/3 cup chopped fresh mint (lemon* mint, if you can find it)
In a large bowl, combine the lemon zest and juice, coriander, cayenne, and 1&1/4 t. salt; whisk in the oil to moisten*. Stir in the carrots, chickpeas, raisings, cashews, chopped cilantro, and mint; toss to coat. Let stand for 5 min. or cover and chill til serving. Top with the cilantro leaves.
"Laughter lightens your load and lifts your heart into heavenly places."
So don't forget to have some FUN today!!!!!
Love,
Machete Milletti
Grilled Caprese Quesadillas
Use your homegrown or the Farmers' Market bounty in this melty summer sizzler!
(serves 2)
6 oz. fresh ("wet") mozzarella cheese, sliced
2 med. Campari* tomatoes, sliced and patted dry
4 flour* or whole wheat tortillas (8")
1/3 cup julienned fresh basil
1/4 cup pitted Greek Kalamata olives, chopped
Freshly ground pepper, to taste
Kosher salt*, to taste
Layer cheese and tomatoes on half of each tortilla; sprinkle with basil, olives, S&P. Fold to close. Grill, covered, over med.-high heat, 2-3 min per side.
"God delights to hear from us!"
Love,
MM
(serves 2)
6 oz. fresh ("wet") mozzarella cheese, sliced
2 med. Campari* tomatoes, sliced and patted dry
4 flour* or whole wheat tortillas (8")
1/3 cup julienned fresh basil
1/4 cup pitted Greek Kalamata olives, chopped
Freshly ground pepper, to taste
Kosher salt*, to taste
Layer cheese and tomatoes on half of each tortilla; sprinkle with basil, olives, S&P. Fold to close. Grill, covered, over med.-high heat, 2-3 min per side.
"God delights to hear from us!"
Love,
MM
Sunday, June 18, 2017
Baked Scotch Eggs
Happy Father's Day to all the great Dads out there. This is one I think he would ENJOY!!
(serves 4)
1 lb. bulk pork sausage
1 t. dried minced onion
1 t. kosher* salt
4 hard-cooked eggs, peeled
All-purpose flour
3/4 cup Panko bread crumbs
1 egg, beaten
Heat oven to 400. In a large bowl, mix pork sausage, onion, and salt. Shape mixture into 4 equal patties. Roll each hard-cooked egg in flour to coat; place on sausage patty, and shape sausage around egg. Dip each into beaten egg; coat with bread crumbs to cover completely. Place on ungreased cookie sheet. Bake 35 min. or until sausage is thoroughly cooked and no longer pink near egg.
"God is the PERFECT Father!!"
Love,
MM
(serves 4)
1 lb. bulk pork sausage
1 t. dried minced onion
1 t. kosher* salt
4 hard-cooked eggs, peeled
All-purpose flour
3/4 cup Panko bread crumbs
1 egg, beaten
Heat oven to 400. In a large bowl, mix pork sausage, onion, and salt. Shape mixture into 4 equal patties. Roll each hard-cooked egg in flour to coat; place on sausage patty, and shape sausage around egg. Dip each into beaten egg; coat with bread crumbs to cover completely. Place on ungreased cookie sheet. Bake 35 min. or until sausage is thoroughly cooked and no longer pink near egg.
"God is the PERFECT Father!!"
Love,
MM
Friday, June 16, 2017
Asian Turkey Sliders
Fire up your grill for these delish sliders!! Serve with a tangy slaw.
(serves 4)
1 large egg, lightly beaten
1/3 cup panko breadcrumbs
1/4 cup teriyaki sauce
2 garlic cloves, minced
2 t. minced fresh ginger
1 t. toasted* sesame oil
1/2 t. onion powder
1/8 t. white pepper
1 lb. lean ground turkey
8 King's Hawaiian sweet rolls, split and warmed
Optional toppings: sliced Persian* cucumber, shredded organic* carrots, and chopped cilantro
leaves
Combine 1st 8 ingredients. Add turkey; mix lightly but well. Shape into 8 1/2" thick patties. Place sliders on an oiled grill rack over med. heat; grill, covered, until they reach 165 degrees internal temp., 3-4 min. per side. Serve in rolls with desired toppings.
"We owed a debt we could not pay, but Jesus paid the debt He did not owe."
Happy Friday, Friends!!!!
Love,
MM
(serves 4)
1 large egg, lightly beaten
1/3 cup panko breadcrumbs
1/4 cup teriyaki sauce
2 garlic cloves, minced
2 t. minced fresh ginger
1 t. toasted* sesame oil
1/2 t. onion powder
1/8 t. white pepper
1 lb. lean ground turkey
8 King's Hawaiian sweet rolls, split and warmed
Optional toppings: sliced Persian* cucumber, shredded organic* carrots, and chopped cilantro
leaves
Combine 1st 8 ingredients. Add turkey; mix lightly but well. Shape into 8 1/2" thick patties. Place sliders on an oiled grill rack over med. heat; grill, covered, until they reach 165 degrees internal temp., 3-4 min. per side. Serve in rolls with desired toppings.
"We owed a debt we could not pay, but Jesus paid the debt He did not owe."
Happy Friday, Friends!!!!
Love,
MM
Thursday, June 15, 2017
Pineapple Shrimp Fried Rice
Why go out, when you can easily make this very tasty dish at home?!
(serves 4)
2 T. reduced-sodium soy sauce or Ponzu Citrus Sauce*
1 t. curry powder
1/2 t. Sugar in the Raw*
1 lb. uncooked shrimp (31-40 count per lb.) peeled and deveined, tails off*
2 T. peanut or canola, divided
2 t. minced fresh ginger
1 garlic clove, minced
1 sweet red pepper, chopped
1 med. organic* carrot, finely chopped
1/2 cup chopped sweet* onion
1 can (20 oz.) unsweetened pineapple tidbits, drained
2 cups cooked rice, at room temp.
6 green onions, chopped
1/2 cup finely chopped salted peanuts
Lime wedges
Mix soy sauce, curry powder, and sugar. In a skillet or wok*, stir-fry shrimp in 1 T. oil over med.-high heat until pink, 2-3 min. Set aside. In the same pan, sauté ginger and garlic in remaining oil just until fragrant. Add veggies; stir-fry 2 min. Stir in pineapple, shrimp, soy mixture, and rice; heat through. Stir in green onions. Top with peanuts; serve with lime.
"Hope is the heartbeat of the soul"
Have FUN out there today!!!
Love,
MM
(serves 4)
2 T. reduced-sodium soy sauce or Ponzu Citrus Sauce*
1 t. curry powder
1/2 t. Sugar in the Raw*
1 lb. uncooked shrimp (31-40 count per lb.) peeled and deveined, tails off*
2 T. peanut or canola, divided
2 t. minced fresh ginger
1 garlic clove, minced
1 sweet red pepper, chopped
1 med. organic* carrot, finely chopped
1/2 cup chopped sweet* onion
1 can (20 oz.) unsweetened pineapple tidbits, drained
2 cups cooked rice, at room temp.
6 green onions, chopped
1/2 cup finely chopped salted peanuts
Lime wedges
Mix soy sauce, curry powder, and sugar. In a skillet or wok*, stir-fry shrimp in 1 T. oil over med.-high heat until pink, 2-3 min. Set aside. In the same pan, sauté ginger and garlic in remaining oil just until fragrant. Add veggies; stir-fry 2 min. Stir in pineapple, shrimp, soy mixture, and rice; heat through. Stir in green onions. Top with peanuts; serve with lime.
"Hope is the heartbeat of the soul"
Have FUN out there today!!!
Love,
MM
Chicken Ole Foil Dinner
These Mexican style chicken packets can be assembled ahead and frozen - perfect for camping trips, or back yard bbq's. Just thaw and grill! Serve with warm tortillas and fresh fruit.
(serves 4)
1 can (15 oz.) black beans, rinsed and drained
2 cups frosh or frozen corn (about 10 oz.)
1 cup salsa or pico de gallo*
4 boneless skinless chicken breast halves (4 oz. each)
1/4 t. Johnny's Garlic Seasoning* or garlic powder
1/4 t. freshly* ground pepper
1/8 t. kosher salt
1 cup shredded sharp* cheddar cheese
2 green onions, chopped
Mix beans, corn, and salsa; divide blend among four 18x12" pieces of heavy-duty foil. Top with chicken. Mix seasonings; sprinkle over chicken. Fold foil over chicken, and seal tightly to make a packet. Grill packets, covered over med. heat until a thermometer inserted in the chicken reads 165, 15-20 min. Open foil carefully to allow steam to escape. Sprinkle with cheese and onions.
"Hate, it has caused a lot of problems in this world, but it has not solved one yet."
Love,
MM
(serves 4)
1 can (15 oz.) black beans, rinsed and drained
2 cups frosh or frozen corn (about 10 oz.)
1 cup salsa or pico de gallo*
4 boneless skinless chicken breast halves (4 oz. each)
1/4 t. Johnny's Garlic Seasoning* or garlic powder
1/4 t. freshly* ground pepper
1/8 t. kosher salt
1 cup shredded sharp* cheddar cheese
2 green onions, chopped
Mix beans, corn, and salsa; divide blend among four 18x12" pieces of heavy-duty foil. Top with chicken. Mix seasonings; sprinkle over chicken. Fold foil over chicken, and seal tightly to make a packet. Grill packets, covered over med. heat until a thermometer inserted in the chicken reads 165, 15-20 min. Open foil carefully to allow steam to escape. Sprinkle with cheese and onions.
"Hate, it has caused a lot of problems in this world, but it has not solved one yet."
Love,
MM
Tuesday, June 13, 2017
Pepita and Queso Fresco Guacamole
Pepitas are roasted and salted pumpkin seeds, and are a wonderful crunchy addition to salads, and in this case, an interesting twist on the standard guac.
(serves 6)
5 firm-ripe avocados, halved, pitted, and peeled
1/2 red onion, finely chopped
Kosher* salt, to taste*
1/3 cup fresh lime juice (from about 3 limes)
1&1/2 cups queso fresco (Mexican cheese*), crumbled, divided
1 cup roasted pepita seeds, divided
2 T. EVOO
Place avocados in a med. bowl; roughly mash with a fork. Add onion, lime juice, salt, 1&1/4 cup queso fresco, and 3/4 cup petitas; stir gently just until combined. Drizzle with oil, and top with remaining 1/4 cup each queso and pepitas. Serve with warm tortillas chips*, and a cold beer* or margarita*, or lemonade*.
"Only the heart knows the immensity it wants to achieve."
Love,
Machete Milletti
(serves 6)
5 firm-ripe avocados, halved, pitted, and peeled
1/2 red onion, finely chopped
Kosher* salt, to taste*
1/3 cup fresh lime juice (from about 3 limes)
1&1/2 cups queso fresco (Mexican cheese*), crumbled, divided
1 cup roasted pepita seeds, divided
2 T. EVOO
Place avocados in a med. bowl; roughly mash with a fork. Add onion, lime juice, salt, 1&1/4 cup queso fresco, and 3/4 cup petitas; stir gently just until combined. Drizzle with oil, and top with remaining 1/4 cup each queso and pepitas. Serve with warm tortillas chips*, and a cold beer* or margarita*, or lemonade*.
"Only the heart knows the immensity it wants to achieve."
Love,
Machete Milletti
Monday, June 12, 2017
Sunny Anderson's 3 Ways to Mix Up Potato Salad
And, to go along with those luscious burgers........
(no serving sizes given)
Steak-House Potato Salad:
3 lbs. boiled russet potatoes, cubed*
1 cup mayonnaise
2 t. unfiltered* cider vinegar
1/2 t. smoked paprika
1/4 cup stone-ground mustard
1 lb. grilled, and cubed steak
3 finely chopped scallions
Mix all ingredients in a large bowl and chill til serving.
Red, White, and Blue Potato Salad:
3 lbs. boiled red potatoes, cubed
1 cup mayonnaise
2 t. Dijon mustard
1 t. Sugar in the Raw*
4 oz. crumbled blue cheese
2 T. white vinegar
6 strips chopped crispy smoked* uncured* bacon
1/4 cup chopped parsley
Mix all ingredients in a large bowl and chill til serving
Pesto Potato Salad:
3 lbs. boiled fingerling potatoes, cubed
1 cup plain Greek yogurt
1/2 cup pesto
1 t. honey
Zest of 1 lemon
1/4 cup toasted pin nuts
1 bunch torn basil
You know the drill.........................
"Do what you can with what you have and leave the results to God."
Have FUN today!!!!
Love,
Machete Milletti
(no serving sizes given)
Steak-House Potato Salad:
3 lbs. boiled russet potatoes, cubed*
1 cup mayonnaise
2 t. unfiltered* cider vinegar
1/2 t. smoked paprika
1/4 cup stone-ground mustard
1 lb. grilled, and cubed steak
3 finely chopped scallions
Mix all ingredients in a large bowl and chill til serving.
Red, White, and Blue Potato Salad:
3 lbs. boiled red potatoes, cubed
1 cup mayonnaise
2 t. Dijon mustard
1 t. Sugar in the Raw*
4 oz. crumbled blue cheese
2 T. white vinegar
6 strips chopped crispy smoked* uncured* bacon
1/4 cup chopped parsley
Mix all ingredients in a large bowl and chill til serving
Pesto Potato Salad:
3 lbs. boiled fingerling potatoes, cubed
1 cup plain Greek yogurt
1/2 cup pesto
1 t. honey
Zest of 1 lemon
1/4 cup toasted pin nuts
1 bunch torn basil
You know the drill.........................
"Do what you can with what you have and leave the results to God."
Have FUN today!!!!
Love,
Machete Milletti
Sunday, June 11, 2017
Greek Tzatziki Turkey Burgers
This is fast and great alternative to the beef burger, and it won't keep you away from your guests too long!
(serves 4)
1/4 cup white vinegar
2 garlic cloves
2 cups plain Greek yogurt
1/2 large English or Persian* cucumber, peeled and halved lengthwise, seeded, cut in 1/4" pieces
1&1/2 T. chopped fresh dill
2&1/4 t. kosher salt, divided
1 t. freshly ground black pepper, divided
2 T. EVOO, divided
1/4 cup whole milk
Splash of water
2 whole wheat bread sliced, crusts removed
4 whole-wheat or multi-grain English muffins, fork-split* and toasted
1 lb. ground turkey
1 T. fresh lemon juice
8 (1/4" thick) beefsteak tomato slices
8 thinly sliced red onion rings
1/2 cup packed arugula
3 T. chopped mixed fresh herbs (such as dill, parsley, and mint)
Process vinegar and garlic in a blender or food processor til smooth, about 1 min. Transfer to a bowl. Add yogurt; gently whisk until fully incorporated. Fold in cucumber, dill, 1 t. salt, and 1/4 t. pepper. Set aside. Line a small tray with parchment paper, and rub parchment with 1 T. oil. Combine milk and water in a large shallow bowl. Add bread slices, and press to submerge. Let stand 30 sec. Remove bread from milk mixture; discard liquid. Squeeze excess liquid from bread, and tear bread into small pieces. Combine torn bread and turkey in a med. bowl. Using your hands, gently mix just until combined. Do not overmix. Shape mixture into 4 patties about 1/2" thick. Place patties on prepared tray, and rub with remaining oil. Pop tray into fridge for 10 min. before grilling. It helps keep them cool so they don't stick or fall apart while cooking. Preheat grill to med. high, about 450. Sprinkle patties evenly with 1 t. salt and 1/2 t. pepper. Grill just until burgers are cooked through, 3-4 min. per side. Spread 1 T. of the cucumber mixture on each cut side of the English muffins. Top each bottom half with 1 patty. Top patties with lemon juice, tomato slices, red onion, arugula, mixed herbs, and remaining 1/4 t. each S&P. Cover with top halves of muffins. Reserve remaining cucumber yogurt mixture for another use such as a dip for crudités*.
"Seek Jesus first."
Love,
MM
(serves 4)
1/4 cup white vinegar
2 garlic cloves
2 cups plain Greek yogurt
1/2 large English or Persian* cucumber, peeled and halved lengthwise, seeded, cut in 1/4" pieces
1&1/2 T. chopped fresh dill
2&1/4 t. kosher salt, divided
1 t. freshly ground black pepper, divided
2 T. EVOO, divided
1/4 cup whole milk
Splash of water
2 whole wheat bread sliced, crusts removed
4 whole-wheat or multi-grain English muffins, fork-split* and toasted
1 lb. ground turkey
1 T. fresh lemon juice
8 (1/4" thick) beefsteak tomato slices
8 thinly sliced red onion rings
1/2 cup packed arugula
3 T. chopped mixed fresh herbs (such as dill, parsley, and mint)
Process vinegar and garlic in a blender or food processor til smooth, about 1 min. Transfer to a bowl. Add yogurt; gently whisk until fully incorporated. Fold in cucumber, dill, 1 t. salt, and 1/4 t. pepper. Set aside. Line a small tray with parchment paper, and rub parchment with 1 T. oil. Combine milk and water in a large shallow bowl. Add bread slices, and press to submerge. Let stand 30 sec. Remove bread from milk mixture; discard liquid. Squeeze excess liquid from bread, and tear bread into small pieces. Combine torn bread and turkey in a med. bowl. Using your hands, gently mix just until combined. Do not overmix. Shape mixture into 4 patties about 1/2" thick. Place patties on prepared tray, and rub with remaining oil. Pop tray into fridge for 10 min. before grilling. It helps keep them cool so they don't stick or fall apart while cooking. Preheat grill to med. high, about 450. Sprinkle patties evenly with 1 t. salt and 1/2 t. pepper. Grill just until burgers are cooked through, 3-4 min. per side. Spread 1 T. of the cucumber mixture on each cut side of the English muffins. Top each bottom half with 1 patty. Top patties with lemon juice, tomato slices, red onion, arugula, mixed herbs, and remaining 1/4 t. each S&P. Cover with top halves of muffins. Reserve remaining cucumber yogurt mixture for another use such as a dip for crudités*.
"Seek Jesus first."
Love,
MM
Saturday, June 10, 2017
Rachael Ray's Protobello Burgers with Creamed Spinach
Again, I love every ingredient in that title - including RR!! "The meaty mushrooms act as a canvas for any flavor you'd like to incorporate. Creamed spinach gives it a real steakhouse vibe."
(serves 4)
1 T. unsalted Kerrygold* butter
1/4 cup plus 1 T. EVOO, divided
1 large shallot, minced
1 garlic clove, minced
1&1/2 T. all-purpose flour
3/4 cup whole milk
1 (9 oz.) pkg. frozen chopped spinach, thawed and wrung out in a kitchen towel
Pinch of ground nutmeg
3/4 t. kosher salt, divided, plus more to taste
3/8 t. freshly* ground pepper
2 oz. (1/4 cup) Parmiagiano-Reggiano cheese, shredded
2 T. Worcestershire sauce
2 T. balsamic vinegar
2 T. finely chopped fresh rosemary
4 (3 oz.) portobello mushroom caps, brushed clean with a damp towel, gills removed
1/2 lb. fresh mozzarella cheese, thinly sliced
4 crusty rolls
Thinly sliced red onion, for garnish
Heat butter and 1 T. oil in a med. skillet over med.-high until melted. Add shallot and garlic; cook, stirring often, until softened, about 2 min. Sprinkle with flour; cook, stirring constantly, until smooth, about 30 sec. Gradually whisk in milk. Bring to a simmer, stirring occasionally. Stir in nutmeg, 1/2 t. salt, and 1/4 t. pepper, and add spinach. Cook stirring often, until heated through, about 2 min. Stir in Parm -Reg. cheese. Reduce heat to low; cover, and stir occasionally while making burgers. Combine Worcestershire sauce, vinegar, rosemary, and remaining 1/4 cup oil in a large ziplock bag. Add portobello caps; seal bag, and tilt to coat. Preheat grill to med.-high. Shake marinade off portobellos; discard marinade. Cook portobellos, gill side down, until charred, 4-5 min. Turn mushrooms, and sprinkle with remaining S&P. Top with mozzarella. Cook until mushrooms are tender, 4-5 min. Remove from heat, and tent burgers loosely with foil. Let stand until cheese melts, 1-2 min. Place 1 mushroom cap on bottom half of each roll Top each with about 1/4 cup cream spinach, and a few onion slices. Cover with top halves of rolls, or serve open face.
"So many men think women want money, cars, and gifts. But the right woman wants a man's time, effort, passion, honesty, loyalty, smile, and him choosing to put her as his priority."
Whew, I am finally caught up on blogs from my computer being down for so long!!
Love,
MM
(serves 4)
1 T. unsalted Kerrygold* butter
1/4 cup plus 1 T. EVOO, divided
1 large shallot, minced
1 garlic clove, minced
1&1/2 T. all-purpose flour
3/4 cup whole milk
1 (9 oz.) pkg. frozen chopped spinach, thawed and wrung out in a kitchen towel
Pinch of ground nutmeg
3/4 t. kosher salt, divided, plus more to taste
3/8 t. freshly* ground pepper
2 oz. (1/4 cup) Parmiagiano-Reggiano cheese, shredded
2 T. Worcestershire sauce
2 T. balsamic vinegar
2 T. finely chopped fresh rosemary
4 (3 oz.) portobello mushroom caps, brushed clean with a damp towel, gills removed
1/2 lb. fresh mozzarella cheese, thinly sliced
4 crusty rolls
Thinly sliced red onion, for garnish
Heat butter and 1 T. oil in a med. skillet over med.-high until melted. Add shallot and garlic; cook, stirring often, until softened, about 2 min. Sprinkle with flour; cook, stirring constantly, until smooth, about 30 sec. Gradually whisk in milk. Bring to a simmer, stirring occasionally. Stir in nutmeg, 1/2 t. salt, and 1/4 t. pepper, and add spinach. Cook stirring often, until heated through, about 2 min. Stir in Parm -Reg. cheese. Reduce heat to low; cover, and stir occasionally while making burgers. Combine Worcestershire sauce, vinegar, rosemary, and remaining 1/4 cup oil in a large ziplock bag. Add portobello caps; seal bag, and tilt to coat. Preheat grill to med.-high. Shake marinade off portobellos; discard marinade. Cook portobellos, gill side down, until charred, 4-5 min. Turn mushrooms, and sprinkle with remaining S&P. Top with mozzarella. Cook until mushrooms are tender, 4-5 min. Remove from heat, and tent burgers loosely with foil. Let stand until cheese melts, 1-2 min. Place 1 mushroom cap on bottom half of each roll Top each with about 1/4 cup cream spinach, and a few onion slices. Cover with top halves of rolls, or serve open face.
"So many men think women want money, cars, and gifts. But the right woman wants a man's time, effort, passion, honesty, loyalty, smile, and him choosing to put her as his priority."
Whew, I am finally caught up on blogs from my computer being down for so long!!
Love,
MM
Antipasto Salad
"It's easy to turn the ingredients of the quintessential antipasto platter into a great big salad with the addition of leafy greens and other vegetables." And, it is safe to take to a picnic or outdoor party cuz there is no mayo.!!
(serves 5)
1/4 cup EVOO
3 T. red wine vinegar
1/2 t. dried oregano
1/2 t. freshly* ground pepper
6 cups torn escarole
2 cups torn radicchio
1 pint cherry or grape* tomatoes, halved
1 15 oz. can no salt added chickpeas, rinsed
1/2 English or Persian* cucumber, halved and sliced
1 cup slivered fennel
3/4 cup diced fresh mozzarella (4 oz.)
1/2 cup chopped marinated artichoke hearts
1/2 cup sliced pepperoncini
1/2 cup halved and sliced radishes
1/2 cup sliced salami (2 oz.)
1/4 cup sliced ripe black olives
Whisk oil, vinegar, oregano, and pepper in a large bowl. Add the rest of the ingredients and toss well to coat. Serve with warm garlic bread*.
"Nothing's more satisfying than eating what you grown!" ~ Oprah Winfrey
Have FUN today, and share some smiles!!!!!
Love,
MM
(serves 5)
1/4 cup EVOO
3 T. red wine vinegar
1/2 t. dried oregano
1/2 t. freshly* ground pepper
6 cups torn escarole
2 cups torn radicchio
1 pint cherry or grape* tomatoes, halved
1 15 oz. can no salt added chickpeas, rinsed
1/2 English or Persian* cucumber, halved and sliced
1 cup slivered fennel
3/4 cup diced fresh mozzarella (4 oz.)
1/2 cup chopped marinated artichoke hearts
1/2 cup sliced pepperoncini
1/2 cup halved and sliced radishes
1/2 cup sliced salami (2 oz.)
1/4 cup sliced ripe black olives
Whisk oil, vinegar, oregano, and pepper in a large bowl. Add the rest of the ingredients and toss well to coat. Serve with warm garlic bread*.
"Nothing's more satisfying than eating what you grown!" ~ Oprah Winfrey
Have FUN today, and share some smiles!!!!!
Love,
MM
Friday, June 9, 2017
Cornish Gam Hens with Herbes de Porvence and Lemon
LUSCIOUS!!!!!!!!!!!!!!!!!!!!!!
(serves 2)
3/4 lb. small potatoes (red, white, medley, whatever)
1/4 lb. organic* carrots
1/8 lb. cremini* mushrooms
1 t. EVOO
Herbes de Provence
Kosher* salt
Freshly ground pepper
2 Cornish game hens, rinsed well* and patted dry*
2 T. Kerrygold* butter
1 lemon, quartered
Italian flat-leaf parsley, chopped
Preheat oven to 450. Cut larger potatoes, carrots, and mushrooms in half lengthwise, then put all the veggies in a 9x13" pan. Sprinkle them with about a t. of oil and unstintingly with Herbes de Provence, S&P; mix them around to coat. Arrange them in a single layer in the bottom of the pan, with cut potatoes and carrots cut-side down. Melt the butter in a small pan over med. heat. Squeeze the juice of two of the lemon quarters into the butter; fish out any seeds; and cook, stirring, for about a min. Stuff one squeezed lemon quarter into each hen's cavity, then put the hens side by side, breast-side up, atop the veggies in the pan. Drizzle the lemon butter over the hens, rubbing it around to coat the top sides, drumsticks and wings. Give hens a liberal sprinkling of Herbs de Provence, S&P. Roast for 25 min. Turn oven down to 350. Roast about 25 min longer or until the flesh of the drumsticks is soft and they can be wiggled readily in their sockets, or until juices run clear from a small sharp knife poked into the thickest part of the breast. Let rest under foil for at least 10 min.* Serve each hen with veggies on the side, spooning some pan juices over the veggies. Squeeze a bit of the juice of the remaining lemon quarters over the top, then use those as garnish; sprinkle each hen and veggies with chopped parsley.
"Hearts in tune with God sing His praises."
Happy Friday, Friends!! Don't forget to have some FUN today!!!
Love,
Machete Milletti
(serves 2)
3/4 lb. small potatoes (red, white, medley, whatever)
1/4 lb. organic* carrots
1/8 lb. cremini* mushrooms
1 t. EVOO
Herbes de Provence
Kosher* salt
Freshly ground pepper
2 Cornish game hens, rinsed well* and patted dry*
2 T. Kerrygold* butter
1 lemon, quartered
Italian flat-leaf parsley, chopped
Preheat oven to 450. Cut larger potatoes, carrots, and mushrooms in half lengthwise, then put all the veggies in a 9x13" pan. Sprinkle them with about a t. of oil and unstintingly with Herbes de Provence, S&P; mix them around to coat. Arrange them in a single layer in the bottom of the pan, with cut potatoes and carrots cut-side down. Melt the butter in a small pan over med. heat. Squeeze the juice of two of the lemon quarters into the butter; fish out any seeds; and cook, stirring, for about a min. Stuff one squeezed lemon quarter into each hen's cavity, then put the hens side by side, breast-side up, atop the veggies in the pan. Drizzle the lemon butter over the hens, rubbing it around to coat the top sides, drumsticks and wings. Give hens a liberal sprinkling of Herbs de Provence, S&P. Roast for 25 min. Turn oven down to 350. Roast about 25 min longer or until the flesh of the drumsticks is soft and they can be wiggled readily in their sockets, or until juices run clear from a small sharp knife poked into the thickest part of the breast. Let rest under foil for at least 10 min.* Serve each hen with veggies on the side, spooning some pan juices over the veggies. Squeeze a bit of the juice of the remaining lemon quarters over the top, then use those as garnish; sprinkle each hen and veggies with chopped parsley.
"Hearts in tune with God sing His praises."
Happy Friday, Friends!! Don't forget to have some FUN today!!!
Love,
Machete Milletti
Thursday, June 8, 2017
Roasted Salmon and Asparagus
The New Nordic. "Wild foods, and leafy greens and fatty fish - welcome to the heart-healthy Nordic diet. It's a way of life in Sweden, Denmark, Norway, Finland, and Iceland, and this simple recipe will help you eat like a Viking right there in your home!"
(serves 4)
1 cup plain Greek yogurt
1&1/2 cups roughly chopped fresh dill, plus more for garnish
4 scallions, sliced
1/4 cup whole* milk
1/4 cup white wine vinegar
1 t. kosher* salt
2 bunches pencil- thin asparagus, trimmed
1/4 cup EVOO
3/4 t. freshly* ground pepper
4 (6 oz. each) wild-caught salmon (center cut)
4 cups baby kale or spinach*
1 cup yellow grape tomatoes, halved
Preheat oven to 400. In a food processor, combine yogurt,1 cup dill, 2 scallions, the milk, 1 T. vinegar, and 1/4 t. salt. Process until well blended. Set aside. Slice asparagus into 2" pieces on the bias. Toss on a rimmed baking sheet with 1 T. EVOO and 1/4 t. each S&P. Roast for 12 min., until tender and lightly charred. Meanwhile, season salmon with 1/4 t. each S&P. Heat 1 T. EVOO in a skillet over med.-high. Add salmon, skin side up, and cook 2 min. until browned. Transfer salmon, skin side down, to a foil-lined rimmed baking sheet. Roast 5 min. until cooked. In a large bowl, whisk 3 t. vinegar, 2 T. EVOO, and 1/4 t. each S&P. Toss with asparagus, kale or spinach, tomatoes, 2 scallion, and 1/2 cup dill. Divide among 4 plates and serve salmon on top. Drizzle with yogurt sauce and garnish with more dill. Serve remaining sauce on the side.
"If you want something, go get it. Period."
Love,
MM
(serves 4)
1 cup plain Greek yogurt
1&1/2 cups roughly chopped fresh dill, plus more for garnish
4 scallions, sliced
1/4 cup whole* milk
1/4 cup white wine vinegar
1 t. kosher* salt
2 bunches pencil- thin asparagus, trimmed
1/4 cup EVOO
3/4 t. freshly* ground pepper
4 (6 oz. each) wild-caught salmon (center cut)
4 cups baby kale or spinach*
1 cup yellow grape tomatoes, halved
Preheat oven to 400. In a food processor, combine yogurt,1 cup dill, 2 scallions, the milk, 1 T. vinegar, and 1/4 t. salt. Process until well blended. Set aside. Slice asparagus into 2" pieces on the bias. Toss on a rimmed baking sheet with 1 T. EVOO and 1/4 t. each S&P. Roast for 12 min., until tender and lightly charred. Meanwhile, season salmon with 1/4 t. each S&P. Heat 1 T. EVOO in a skillet over med.-high. Add salmon, skin side up, and cook 2 min. until browned. Transfer salmon, skin side down, to a foil-lined rimmed baking sheet. Roast 5 min. until cooked. In a large bowl, whisk 3 t. vinegar, 2 T. EVOO, and 1/4 t. each S&P. Toss with asparagus, kale or spinach, tomatoes, 2 scallion, and 1/2 cup dill. Divide among 4 plates and serve salmon on top. Drizzle with yogurt sauce and garnish with more dill. Serve remaining sauce on the side.
"If you want something, go get it. Period."
Love,
MM
Michael's Mustard Pork Roast
I was just over at Safeway asking my friend, Michael what he was going to make for dinner, and he gave me this recipe (so I got a small pork roast, and am making it for lunch!!). Editor's note: Michael put his in a 400 degree oven for an hour - 10 min. to rest under foil. I just put mine in the crockpot on high, and will cook it for 4 hours on high. Will let it rest under foil the same time as him.
(no serving size)
1 pork tenderloin or roast
Dijon mustard
Lemon pepper*
Johnny's Garlic Seasoning*
Panko Bread Crumbs
Kerrygold* butter, melted
Sprig of rosemary*
Sprig of lemon thyme*
Slather pork with mustard on all sides. Sprinkle on lemon pepper and Johnny's. Top with Panko and drizzle with melted butter. Place the herbs sprigs on top. The two cooking methods are in my intro.
"Life does allow do-overs! The world starts over every day, and so can you! Each dawn brings the opportunity to rethink decisions or make new choices, to give yourself a fresh start or a second chance, and to make brave steps forward. Big or small, they all move you ahead."
Love,
MM
(no serving size)
1 pork tenderloin or roast
Dijon mustard
Lemon pepper*
Johnny's Garlic Seasoning*
Panko Bread Crumbs
Kerrygold* butter, melted
Sprig of rosemary*
Sprig of lemon thyme*
Slather pork with mustard on all sides. Sprinkle on lemon pepper and Johnny's. Top with Panko and drizzle with melted butter. Place the herbs sprigs on top. The two cooking methods are in my intro.
"Life does allow do-overs! The world starts over every day, and so can you! Each dawn brings the opportunity to rethink decisions or make new choices, to give yourself a fresh start or a second chance, and to make brave steps forward. Big or small, they all move you ahead."
Love,
MM
Thai Cucmber Salad with Roasted Peanuts
I am making this salad today!!
(serves 6)
1/4 cup fresh lime juice
1&1/2 T. fish sauce (nam pla)
1&1/2 T. Sugar in the Raw*
1&1/2 T. minced seeded jalapeno (about 1 large), I am using mild pickled jalapenos*
2 garlic cloves, minced
Kosher* salt and freshly* ground pepper
1&1/2 cup English or Persian* cucumber halved, seeded, and thinly sliced
3/4 cup red onion thinly sliced
3 T. fresh mint, chopped
3 T. coarsely chopped, lightly salted roasted peanuts
Whisk 1st 5 ingredients in a med. bowl. Place cucumbers, onion, and mint in a large bowl. Add dressing and toss to coat. Season to taste with S&P. Chill. Sprinkle with peanuts just before serving.
"Grace and forgiveness are unearned gifts."
Love,
MM
(serves 6)
1/4 cup fresh lime juice
1&1/2 T. fish sauce (nam pla)
1&1/2 T. Sugar in the Raw*
1&1/2 T. minced seeded jalapeno (about 1 large), I am using mild pickled jalapenos*
2 garlic cloves, minced
Kosher* salt and freshly* ground pepper
1&1/2 cup English or Persian* cucumber halved, seeded, and thinly sliced
3/4 cup red onion thinly sliced
3 T. fresh mint, chopped
3 T. coarsely chopped, lightly salted roasted peanuts
Whisk 1st 5 ingredients in a med. bowl. Place cucumbers, onion, and mint in a large bowl. Add dressing and toss to coat. Season to taste with S&P. Chill. Sprinkle with peanuts just before serving.
"Grace and forgiveness are unearned gifts."
Love,
MM
Wednesday, June 7, 2017
Baja Style Pasta Salad with Creamy Avocado Sauce
This sounds VERY good to me. Perfect for alfresco dining!!
(serves 6-8)
Creamy Avocado Sauce:
1 cup sour cream
2/3 cup whole* milk
2 avocados, peeled and pitted
2 T. fresh cilantro, chopped, plus more for garnish
Juice from 2 lime, plus more for serving
1 t. kosher* salt
1/2 t. cumin
1/4 t. freshly* ground pepper
Pasta Salad:
1 T. EVOO
1 cup red, orange, and yellow bell peppers, chopped
3-4 garlic cloves, minced
1 pkg. penne pasta, or pasta of your choice*, cooked, drained, and rinsed well*
1 cup fresh corn kernels
1 can (8 oz.) black beans, drained and rinsed
Manchego cheese, grated
Combine the Creamy Avocado Sauce ingredients in a bowl or blender and blend until creamy and smooth.
In a med. skillet, heat oil over med.-high heat. Add bell peppers and garlic, and sauté 1-2 min. or until peppers are crisp tender. Add cooked penne, corn, and black beans and heat through. Put into a bowl and chill to ready to serve*. Top with Manchego cheese, and garnish with more fresh cilantro and lime juice.
"Who is in charge of your life? If it is you, then you have good reason to worry. But since Jesus is in charge, worry is both unnecessary and counterproductive."
Love,
Chef MM
(serves 6-8)
Creamy Avocado Sauce:
1 cup sour cream
2/3 cup whole* milk
2 avocados, peeled and pitted
2 T. fresh cilantro, chopped, plus more for garnish
Juice from 2 lime, plus more for serving
1 t. kosher* salt
1/2 t. cumin
1/4 t. freshly* ground pepper
Pasta Salad:
1 T. EVOO
1 cup red, orange, and yellow bell peppers, chopped
3-4 garlic cloves, minced
1 pkg. penne pasta, or pasta of your choice*, cooked, drained, and rinsed well*
1 cup fresh corn kernels
1 can (8 oz.) black beans, drained and rinsed
Manchego cheese, grated
Combine the Creamy Avocado Sauce ingredients in a bowl or blender and blend until creamy and smooth.
In a med. skillet, heat oil over med.-high heat. Add bell peppers and garlic, and sauté 1-2 min. or until peppers are crisp tender. Add cooked penne, corn, and black beans and heat through. Put into a bowl and chill to ready to serve*. Top with Manchego cheese, and garnish with more fresh cilantro and lime juice.
"Who is in charge of your life? If it is you, then you have good reason to worry. But since Jesus is in charge, worry is both unnecessary and counterproductive."
Love,
Chef MM
Potato and Chicken Teriyaki
Did you know that "some considered the potato to be an Aphrodisiac?" So, here is a quick recipe:
(serves 4)
4 med. red potatoes, cut into thin wedges
1 lb. boneless skinless chicken breasts or thighs*, cut into long 1/2" sliced
2 T. veg. oil
1/2 cup sliced green onions
1/4 cup prepared teriyaki sauce
Microwave potatoes on high for 8 min. While potatoes are cooking, heat oil in a large cast iron* skillet and brown chicken over high heat for 5 min. Add potatoes; sauté until potatoes are lightly browned. Add onions and teriyaki sauce, toss until heated through. Serve with rice* or lemon pepper* orzo*.
"You either walk inside your story and own it, or stand outside your story and hustle for your worthiness."
Have FUN in the SUN today - tomorrow it rains.
Love,
MM
(serves 4)
4 med. red potatoes, cut into thin wedges
1 lb. boneless skinless chicken breasts or thighs*, cut into long 1/2" sliced
2 T. veg. oil
1/2 cup sliced green onions
1/4 cup prepared teriyaki sauce
Microwave potatoes on high for 8 min. While potatoes are cooking, heat oil in a large cast iron* skillet and brown chicken over high heat for 5 min. Add potatoes; sauté until potatoes are lightly browned. Add onions and teriyaki sauce, toss until heated through. Serve with rice* or lemon pepper* orzo*.
"You either walk inside your story and own it, or stand outside your story and hustle for your worthiness."
Have FUN in the SUN today - tomorrow it rains.
Love,
MM
Tuesday, June 6, 2017
Cheesesteak Calzone
"Part of what makes the flavor of this calzone so great is the use of cheesesteak ingredients: Provolone, flank steak, and pre-grilled veggies. Wrap it all up with even more cheese, pop it in the oven, and you've got a seriously tasty lunch or dinner!!" Editor's note: I'm (FINALLY) baaaaaaaaaack. My computer (our internet) was down for SIX days. I missed writing, and hope you missed reading :)
(serves 4)
Coconut* oil cooking spray
1 10 oz. pkg refrigerated pizza dough
1&1/2 lbs. flank steak, thinly sliced
1 cup grated Provolone cheese
1 cup shredded* mozzarella
3/4 cup sweet* onion, finely diced
2 T. fresh flat-leaf* parsley, chopped
1 T. EVOO
Kosher salt
Freshly* ground black pepper
Sliced cremini mushrooms, sliced
Warm marinara sauce, for dipping
Preheat oven to 400. Lightly grease a rimmed baking sheet with the cooking spray. Heat a skillet or cast iron* pan on med.-high heat and brown meat on both sides. Set aside. In the same pan, sauté onions, and mushrooms until softened and translucent, 6-8 min. Set aside.
Gently roll dough out into a large circle and transfer to the prepared baking sheet. Sprinkle on most of the Provolone evenly over half of the dough, making sure to leave a 1/2" boarder. Spread steak over cheese and season with S&P. Then top with onions and mushrooms. Spread remaining Provolone over top. Fold the uncovered half of dough over topping and use your fingers to firmly press and seal edges together. Use a fork to poke some holes in the top of the calzone, allowing space for the steam to escape. Brush the top of the calzone with the remaining oil. Sprinkle with parsley and place in the oven. Bake for 19-22 min. or until golden brown. Remove, cut into 4, and serve with warm marinara sauce.
"There is always something to look forward to!!"
Love,
Chef Deb (Machete Milletti)
(serves 4)
Coconut* oil cooking spray
1 10 oz. pkg refrigerated pizza dough
1&1/2 lbs. flank steak, thinly sliced
1 cup grated Provolone cheese
1 cup shredded* mozzarella
3/4 cup sweet* onion, finely diced
2 T. fresh flat-leaf* parsley, chopped
1 T. EVOO
Kosher salt
Freshly* ground black pepper
Sliced cremini mushrooms, sliced
Warm marinara sauce, for dipping
Preheat oven to 400. Lightly grease a rimmed baking sheet with the cooking spray. Heat a skillet or cast iron* pan on med.-high heat and brown meat on both sides. Set aside. In the same pan, sauté onions, and mushrooms until softened and translucent, 6-8 min. Set aside.
Gently roll dough out into a large circle and transfer to the prepared baking sheet. Sprinkle on most of the Provolone evenly over half of the dough, making sure to leave a 1/2" boarder. Spread steak over cheese and season with S&P. Then top with onions and mushrooms. Spread remaining Provolone over top. Fold the uncovered half of dough over topping and use your fingers to firmly press and seal edges together. Use a fork to poke some holes in the top of the calzone, allowing space for the steam to escape. Brush the top of the calzone with the remaining oil. Sprinkle with parsley and place in the oven. Bake for 19-22 min. or until golden brown. Remove, cut into 4, and serve with warm marinara sauce.
"There is always something to look forward to!!"
Love,
Chef Deb (Machete Milletti)
Thursday, June 1, 2017
Roasted Radishes with Lemon and Dill
I LOVE every word in that title!!! And, I will snip the dill from my balcony farm. "These wonderful radishes are crispy on the outside with a juicy mellow bite."
(serves 6)
2 lbs. radishes, trimmed and cut in half lengthwise
2 t. EVOO
1/2*-3/4 t. kosher salt, or to taste
1/8 t. freshly* ground pepper, or to taste
1 t. minced fresh dill
1/2 t. lemon zest
1/2 t. freshly squeezed* lemon juice
1/2 t. minced garlic
Preheat oven to 450. Line two baking sheets with parchment paper; set aside. In a med. bowl, toss together radishes, oil, and S&P. Spread radishes on prepared baking sheets in a single layer, cut sides down (it will be crowded); roast 10 min., stirring once and switching pan positions in oven after 5 min. Spoon radishes into a serving bowl and toss with dill, lemon zest, lemon juice, and garlic; serve immediately.
"God WILL provide."
Have FUN today!!!!!
Love,
MM
(serves 6)
2 lbs. radishes, trimmed and cut in half lengthwise
2 t. EVOO
1/2*-3/4 t. kosher salt, or to taste
1/8 t. freshly* ground pepper, or to taste
1 t. minced fresh dill
1/2 t. lemon zest
1/2 t. freshly squeezed* lemon juice
1/2 t. minced garlic
Preheat oven to 450. Line two baking sheets with parchment paper; set aside. In a med. bowl, toss together radishes, oil, and S&P. Spread radishes on prepared baking sheets in a single layer, cut sides down (it will be crowded); roast 10 min., stirring once and switching pan positions in oven after 5 min. Spoon radishes into a serving bowl and toss with dill, lemon zest, lemon juice, and garlic; serve immediately.
"God WILL provide."
Have FUN today!!!!!
Love,
MM
Subscribe to:
Posts (Atom)