Cheesy Italian Meatball Hoagies

These just might be what you serve to your Seahawks watching gang tonight!
(serves 6)

1 lb. ground pork
1 lb. ground beef
3/4 cup grated Parmesan cheese
Italian seasoning*, to taste*
6 hoagie buns, split
2 T. EVOO
2 cups shredded mozzarella cheese
1&1/2 cups marinara sauce, warmed
1/4 cup chopped fresh basil, stems removed*

Heat grill to high. In a bowl, combine first 3 ingredients; season with Italian seasoning. Form into 18 meatballs. Arrange on grill grates (or under broiler*); cook 10 min. or until charred. turning once. Bruch cut sides of buns with olive oil; place on grill and cook 30-40 sec. or until toasted. Sprinkle hot buns with mozzarella; top with 3 meatballs, marinara, and fresh basil. Serve with a LOT of napkins*.

"The kitchen is your playground. You make the rules."

Have FUN today and Go Hawks - beat The Raiders!!!!!!!

Love,

MM

Grilled Pork Chops with Plums

These thin cut chops grill up in a flash, and the brown sugar in the rub aids in browning!
(serves 4)

2 T. EVOO
1 T. freshly squeezed* lemon juice
4 plums, halved and pitted
2 T. packed brown sugar
1&1/2 t. ground coriander
1/2 t. ground ginger
Kosher* salt and freshly* ground pepper
4 (6 oz.) bone-in pork rib or center-cut, 1/2" thick, trimmed
3 oz. (3 cups) baby arugula, stems removed*

Whisk oil and lemon juice together in a med. bowl: set aside dressing. Rub cut sides of plums with 1 T. sugar. Combine coriander, ginger, 1 t. salt, and 1/4 t. pepper, and remaining 1 T. sugar in a small bowl. Pat pork dry with paper towels and sprinkle all over with spice mixture. Press down with your fingers to adhere*. Cook pork over a hot fire until browned and meat registers 140 degrees, 2-3 min. per side. Transfer to a platter, tent with foil, and let rest for 10 min. Cook plums over hot fire until caramelized and tender, about 3 min. per side. Add plums and arugula to bowl with dressing, and toss to combine. Transfer to platter with pork and serve.

"Travel on the backroads."

Love,

Machete Milletti

Chilled Green Goddess Soup

With the return of hot weather, this flavorful, gorgeously hued, and tangy chilled soup will be a welcome treat!!
(serves 2)

1 small avocado, peeled and pitted
1 small shallot, roughly chopped
1 lime, juiced
1 large navel orange, juiced
1&1/2 cups plain whole-milk kefir
1&1/2 cups loosely packed fresh flat-leaf parsley
1 cup low-sodium chicken broth
1/2 cup loosely packed fresh tarragon
1/8 t. each kosher* salt and freshly* ground pepper
1/2 slice whole-grain bread
1 clove garlic
Shaved Parmesan*

To prepare the soup: In a blender, place 1st 9 ingredients. Blend until smooth; transfer to refrigerator to chill. Toast bread until golden brown. Slice garlic clove in half lengthwise and rub cut sides against toasted bread. Cut toast into 1/4" cubes. Divide soup between 2 bowls; top with toast cubes, and shaved Parm.

"Nothing is more loving than taking car of yourself."

Love,

MM

Beefy Texas Cheddar Bake

This one looks and sounds great, and it is for the folks in south Texas who are bracing for the coming hurricane. Be safe! This is my last post til Tuesday/Wednesday. Enjoy scrolling through past recipe suggestions, my Friends!!!
(serves 8)

Coconut oil* cooking spray
1&1/2 lbs. lean ground beef
1 cup chopped sweet* onion
2 cans (10*3/4 oz. each) condensed tomato soup, preferably Mexican-style, undiluted
2 cups low sodium* beef broth
1 package (6 oz.) corn bread stuffing mix
1/4 cup Kerrygold* butter, melted
2 t. ground cumin
2 t. chili powder
2 cups shredded Mexican cheese blend

Preheat oven to 350. Lightly coat a 3 qt. casserole with nonstick cooking spray. Brown beef in a large nonstick skillet over med.-high heat 6-8 min., stirring to break up meat. Drain all but 1 T. fat. Add onion; cook and stir 2 min. or until translucent. Transfer to prepared casserole. Mix soups, broth, stuffing mix, butter, cumin, and chili powder in a large bowl until combined. Spoon evenly over beef mixture. Top with cheese. Bake 30 min or until heated through. A nice wedge salad with blue cheese dressing and candied walnuts or pecans would be lovely to complete this meal*.

"I will stay gentle no matter what I endure. I am so much more."

Don't forget to have FUN while I am away!!!

Love,

Chef Machete Milletti

Pulled Pork with Grilled Beer Cheese Sandwich

And, one more.............................
(makes 4 sammies)

3 T. Kerrygold* butter, divided
2 T. all-purpose flour
2/3 cup beer
1/3 cup whole* milk
6 oz. grated white cheddar cheese
8 slices whole grain bread
1 lb. cooked pulled pork

Melt 2 T. of the butter in a small pan over med. heat. Add flour and whisk for 1-2 min. until golden. Add beer and milk, whisking well to combine. Reduce heat to low and add cheese, stirring until melted and smooth. Keep over low heat and stir occasionally while assembling sandwiches. Melt the remaining 1 T. butter in another skillet and place 4 of the slices of bread on it (you may have to do this is batches). Portion out the pork equally over the slices of bread, and spoon cheese sauce over each one. When the bottom slice is golden brown, flip and cook until the new bottom is golden brown and crispy.

"The secret to having it all is believing you already do."

Love,

Machete Milletti

Pulled Pork Cornbread Cups

This is another use for the pulled pork - easy peasy, too!!!
(makes 6 servings)

12 cornbread muffins
2 cups cooked pulled pork, warmed*
1 cup pineapple*/poppyseed* coleslaw

Scoop out the inside of each muffin to form a cup. Fill with warmed pulled pork. Top with coleslaw.

"God owes us nothing. Everything we have is His Grace."

Love,

MM

Pulled Pork Tacos with Avocado Crema

Just about everyone likes tacos, but these are different from all others by the addition of avocado crema!
(serves 4)

1 ripe avocado
1/2 cup sour cream
1 wedge of lime, plus more for serving
Squeeze of lemon*
Pinch of kosher* salt
1 lb. cooked pulled pork
1/4 cup barbecue sauce (I like Stubbs*)
8 small corn or flour tortillas, warmed*
1/2 cup shredded red cabbage
1 cup salsa or pico de gallo*
1/4 cup chopped cilantro

Cut the avocado in half. Mash 1 of the halves of it together with the sour cream in a small bowl until completely smooth. Stir in the juice from the wedge of lime and the salt. Dice the remaining avocado half. Sprinkle with lemon juice to prevent browning*. Refrigerate mixture and diced avocado until ready to serve. Heat together pork and bbq sauce. Top each tortilla with a portion of the cabbage, 2 T. of the pork, the avocado mixture, the salad, diced avocado and cilantro. Serve with additional wedges of lime.

"Serve God by serving others."

And have FUN today!!!

Love,

MM

Cold Noodles with Chicken and Peanuts

This dish has everything you could want in a noodle dish! It's unexpected temperature, and the surprisingly complex combination of peanut butter, peanut oil, soy sauce and vinegar. Editor's note: I am trying to get ahead with my posts because I am leaving tomorrow (back Monday or Tuesday) for a cabin at Lake Cushman Resort where there is no service.
(serves 4)

1/4 cup water
3 T. peanut butter or sesame-seed paste (such as Tahini)
3 T. peanut oil
3 T. red rice vinegar or red wine vinegar
1 t. granulated sugar
3 T. light soy sauce or Ponzu Citrus Sauce*
1 T. roasted (dark) sesame oil
1 lb. fresh egg noodles or 8 oz. package dried Chinese noodles, cooked and chilled 2 hours
1 large cooked chicken breast, shredded or diced
1/2 cup chopped roasted peanuts
2 T. toasted sesame seeds
1/4 cup chopped green onions or chives

In a small bowl, thoroughly combine the water, peanut butter, peanut oil, vinegar, sugar, soy sauce, and sesame oil. Set aside. Place the chilled noodles on a serving dish and top with chicken, peanuts, sesame seeds, and green onions. Drizzle dressing over the top and serve.

"Rise, SHINE, and give God Glory!"

Love,

MM

Pimento Mac and Cheese

Pimento cheese lives in the heart and kitchens of many Americans, mostly in the South. Here it elevates mac and cheese to new heights!
(serves 8-10)

1 lb. elbow macaroni
Kosher* salt and freshly* ground pepper
3 T. unsalted Kerrygold* butter
2 T. all-purpose flour
1 T. dry mustard
2 cups heavy cream
1 lb. extra-sharp cheddar cheese, shredded (4 cups)
2 oz. cream cheese, softened*
1*-2 T. Frank's Hot Sauce
1 T. Worcestershire Sauce
3 (4 oz.) jars pimentos, drained, patted dry, and minced

Adjust oven rack to upper-middle position and heat oven to 375. Bring 4 qts. water to boil in a Dutch oven. Add macaroni and 1 T. salt and cook for 5 min. drain, and set aside. Add butter to the now empty pot and melt over med.-high heat. Stir in flour, mustard, 3/4 t. pepper, and 1/2 t. salt and cook until mixture is fragrant and bubbling, about 30 sec. Slowly whisk in milk and cream and bring to a boil. Reduce heat to med.-low and simmer until sauce is thick enough to coat back of spoon, about 2 min., whisking frequently. Remove pot from heat. Add 2 cups cheddar, cream cheese, hot sauce, and Worcestershire to sauce and whisk until cheese is melted. Add pimentos and macaroni and stir until macaroni is thoroughly coated in sauce. Transfer to a 13x9" baking dish and sprinkle with remaining 1 cup cheddar. Bake until edges are lightly browned and filling is bubbling, 18-20 min. Let rest for 20 min. before serving.

"You are a powerhouse. There is no problem too tricky for you to solve, no difficulty big enough to derail your determination, no "mountain" too mighty for you to move, and no dream you are not worthy of. So go for it! Life has great things in store for you!"

Love,

Machete Milletti

Meatloaf Sliders

Betcha can't eat just one of these!!!
(makes 12)

1 lb. ground beef
3 T. Pickapeppa Sauce
1/4 cup Italian seasoned dry breadcrumbs
2 T. grated red onion
1 egg, lightly beaten
6 slices white Cheddar or pepper Jack cheese
12 party-size potato rolls
4 leaves butter* lettuce, torn into 12 pieces
1/4 cup thinly sliced red onion
2 plum tomatoes each cut into 6 slices
12 dill pickle chips
Ketchup*, for serving

Prepare grill for direct-heat cooking. Meanwhile, in a large bowl combine beef, 1 T. Pickapeppa sauce, breadcrumbs, grated onion, and egg. Shape into 12 (2&1/2" wide) patties. Grill patties, turning once, until cooked through, 2-3 min. per side. Remove from grill and brush on both sides of each burger with remaining Pickapeppa sauce. Top each with 2 pieces of cheese. Dividing equally, fill rolls with lettuce, onions slices, tomato slices, burgers, and pickle chips. Serve with ketchup and Pickapeppa sauce on the side. And, Lay's Potato Chips*!!

"You can escape stress! The secret? Realizing a simple truth: that stress, like wind or rain is not a part of you. That actually, all stress really has the power to do is swirl around you, and that within you is a peaceful place that stress cannot touch. Breathe. And find your inner peace."

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

Love,

Machete Milletti

Asian Beef and Noodle Salad

"Dodge weight gain with this one thanks to the many fat-fighting ingredients: metabolism boosting beef, carotenoid-rich peas and carrots, and appetite taming pasta. You can dig into this delicious dish as often as you please!"
(serves 4)

1 lb. beef top round steak, cut 1" thick
1/2 cup prepared light Asian vinaigrette
1/3 cup hoisin sauce
8 oz. whole wheat spaghetti
8 oz. sugar snap peas
2 cups shredded organic* carrots
Kosher* salt and freshly* ground pepper, to taste
2 T. toasted sesame seeds

Cut steak lengthwise in half, the into 1/4"-1/8" thick strips. Marinade: combine vinaigrette and hoisin sauce in a small bowl. Reserve some for later. Place beef and 1/4 cup marinade in med. bowl; toss to coat. Cover, refrigerate 30 min. to 2 hours. Cook pasta according to package directions, adding peas and carrots during the last 2 min. of cooking time. drain; place pasta and veggies in a serving bowl. Remove steak from marinade (discard marinade). Heat nonstick skillet over med.-high heat until hot. Add 1/2 of beef; stir-fry until outside surface is no longer pink - 1-3 min. Repeat with remaining beef. Season with S&P. Add cooked beef, beef juices, and reserved marinade to pasta and veggies; toss to combine. Sprinkle with sesame seeds.

"Every great dream begins with a dreamer."

Love,

MM

Ham and Apple Monte Cristo Sandwiches

"Grilled cheese meets French toast in these warm sandwiches filled with gooey Swiss, savory ham, and crunchy apple slices!"
(makes 4 sammies)

8 oz. sliced cooked uncured* ham
8 slices sourdough bread
1 Granny Smith apple, peeled, cored, and thinly sliced
4 oz. sliced Swiss cheese
3 eggs, beaten
3/4 cup whole* milk
1/2 t. kosher* salt
2 T. Kerrygold* butter
Confectioners' sugar

Divided ham slices equally among 4 slices of bread. Place apple slices and cheese on top of ham; cover with remaining bread. Combine the eggs, milk, and salt in a shallow bowl. Melt butter in a large skillet over med.-low heat. Working with one at a time, dip both sides of each sammie quickly in egg mixture; place in hot skillet 1-2 at a time. Cook about 2 min. on each side or until cheese is melted and tops are nicely browned. Repeat with remaining sammies, adding more butter if necessary. Top each sandwich with a sprinkling of Confectioners' sugar.

"We all create our own reality by the choices we make."

Have FUN today, and make sure to not look directly into the sun during the Eclipse!!!

Love,

Machete Milletti

Caramel-Stuffed Chocolate Chip Cookies

LOVE at first bite!!
(makes 12)

3 cups unbleached all-purpose flour
1&1/2 cups packed light-brown sugar
1/2 cup granulated sugar
1 t. baking powder
3/4 t. baking soda
1 t. kosher salt
2 sticks cold unsalted Kerrygold* butter cut into 1/2" pieces
12 oz. semisweet chocolate chips (1 whole bag)
2 large eggs, room temp.
1 t. pure vanilla extract
24 caramels, such as Kraft, halved

Preheat oven to 375, with racks in top and middle. In the bowl of a mixer fitted with the paddle attachment, beat together flour, both sugars, baking powder, baking soda, and salt. Add butter; beat on med. speed until combined but some pea-size butter chunks remain. Add chocolate chips and beat until combined, then beat in eggs, one at a time, and vanilla. Line 2 baking sheets with parchment paper. Scoop dough into 4 oz. balls (each about 1/3 cup); make a deep, wide hollow in each center. Enclose 3 pieces of caramel in each; roll back into a ball. Place 6 balls on each sheet. Freeze 15 min. Bake, with one sheet on each rack, 10 min. Reduce hat to 350, swap sheet positions, and bake until centers are almost but not completely set (press gently on tops with your fingers to check), 7-10 min. more. Remove from oven. Bang sheets on a counter top a few times to create cracks in tops of cookies. Place sheet on a wire rack; let cool completely. Cookies can be stored in an air-tight container at room temp. up to 3 days.

"If you're not living in Joy, choose again."

Love,

MM

Baked Eggs with Bacon, Mushroms, and Spinach

Searching for some excitement in your morning breakfast routine? This one def. fits that quest!
(serves 4)

1 T. EVOO
1 small sweet* onion, chopped
2 cups cremini* mushrooms, sliced
4 sliced Canadian bacon or deli ham, cut into thin strips
1/2 (10 oz.) bag frozen chopped* spinach, thawed and squeezed dry*
1/2 (7 oz.) can diced* roasted green chiles
Kosher* salt and freshly* ground pepper, to taste
Kerrygold* butter, softened
4 large* eggs

Preheat oven to 375. Heat the oil in a large skillet over med. heat. Add the onion and cook for about 3 min. until translucent. Add the mushrooms and cook for about 5 min. until lightly browned. Stir in the bacon, spinach, and chiles and cook for a few min. until the spinach is heated through. If any water from the spinach accumulates in the pan, carefully drain. Season with S&P. Divide the mixture among 4 8 oz. ramekins that have been lightly greased with butter. Carefully crack an egg into each, making sure to keep the yolks intact. Place the ramekins in a baking dish, and bake until the whites are just set but the yolks are still runny, about 10 min.

"2000 years ago Jesus ended the debate of which lives matter ~ He died for all!"

Love, and Happy Friday!!

Machete Milletti

Asiago-Artichoke Dip

This dip definitely has visual appeal, and pairing with a variety of seeded crackers and chips seals the deal. Editor's note: I was out of town until yesterday, and unable to post to my blog. Back now til next Thursday!!
(makes 12 servings)

1 14 oz. can artichoke hearts, rinsed and drained
1 oz. thinly sliced prosciutto or 2 slices uncured* smoked* bacon
1 cup arugula or fresh baby* spinach, chopped
1 8 oz. container sour cream
3 T. all purpose flour
1/2 cup mayonnaise
1/2  cup bottled roasted red sweet peppers, drained and finely chopped
3/4 cup finely shredded Asiago cheese or Parmesan cheese
1/4 cup thinly sliced green onions
Seeded crackers, ridged potato chips, and pita chips

Preheat oven to 350. Place artichoke hearts in a fine-mesh sieve. To remove excess liquid, firmly press on the hearts with papers towels. Chop the artichoke hearts. Stack the prosciutto or the bacon slices; snip or cut crosswise into thin strips. Separate pieces as much as possible. In a med. skillet cook and stir meat over med. heat about 2 min. or until browned and slightly crisp. Add arugula; cook and stir 1 min. more. Set aside. In a large bowl stir together sour cream and flour until combined. Stir in mayo. and roasted peppers. Stir in 1/2 cup of the cheese, the green onions, artichokes, and the arugula mixture. Transfer to an ungreased 9" pie plate. Sprinkle with the remaining 1/4 cup cheese. If desired, set aside 1 T. of the cheese to sprinkle on dip just before serving. Bake, uncovered, about 30 min. or until edges are lightly browned and mixture is hot in the center. Cool 15 min. before serving. Sprinkle with any reserved cheese. Serve with crackers and chips.

"Accept each day just as it comes to you. Do not waste your time and energy wishing for a different set of circumstances."

And, have FUN today!!

Love,

Machete Milletti

Chicken Lime Caesar Sandwich

Perfect for hot summer nights! And if you buy a rotisserie chicken, you don't even have to turn on the oven.
(serves 4)

2 T. EVOO
1&1/2 T. finely grated Parmigiano-Reggiano cheese
1&1/2 t. fresh* lime juice
1 grated garlic clove
1/2 t. anchovy paste
Kosher* salt
Freshly ground pepper, to taste
2 cups chopped cooked chicken
2 radishes, cut into matchsticks
2 thinly sliced green onions
1/4 cup mayonnaise
8 slices toasted sourdough bread
4 romaine lettuce leaves

In a medium bowl, whisk together the olive oil, cheese, lime juice, garlic, anchovy paste, and S&P.
Add the chicken, radishes, and green onions, tossing to coat. Spread the mayo evenly on 8 slices of the bread. Top 4 slices with a romaine leaf. Top evenly with chicken mixture and remaining bread slice.

"The more you give into the fear, the more the fear is perpetuated. Transcend the fear and return to love."

Love,

Machete Milletti

Mediterranean Potato Salad

Saw this one in the paper this morning. It would make a substantial summer side dish, or you can add a can of tuna or salmon and serve on a bed of greens. Using chopped Kalamata olives in place of the capers is also an option, and it is "gut-friendly".
(serves 6-8)

For the Salad:
2 lbs. red-skinned potatoes
1 T. kosher* salt
3/4 chopped or thinly sliced red onion
1 English cucumber, peeled and sliced into half moons
1 12 oz. jar roasted red peppers, drained
1 15 oz. can artichoke hears, drained
1/2 cup capers, drained

For the Dressing:
1/3 cup EVOO
1/4 cup fresh squeeze lemon juice
1/2 cup loosely packed fresh flat-leaf* parsley, coarsely chopped
1/2 cu loosely packed fresh oregano leaves
2-3 cloves garlic, coarsely chopped
1/2 t. kosher* salt
Freshly ground pepper, to taste

Scrub potatoes and cut into 1" pieces. Combine with 1 T. salt in a large saucepan, and add enough water to cover by 1". Bring to a boil, then reduce to a simmer, continuing to cook just until potato pieces are easily pierced by fork tines or a paring knife. Drain and rinse well. Refrigerate. Soak the red onion in ice water while you prep. the other veggies. Cut the roasted red papers into smallish pieces (14-1/2"), and coarsely chop the artichoke hearts. Add the dressing ingredients to a small food processor or blender, and process until the herbs and garlic are finely chopped and the dressing has emulsified. if you have an immersion blender, use it to blend the ingredients in a deep bowl, or a Pyrex measuring cup for easier cleanup. Place potatoes in a large bowl. Drain the onions and add to the bowl with the rest of the ingredients, except the dressing. Gently toss to combine. Add the dressing, and gently toss to thoroughly coat. Taste and add more S&P, if needed. Refrigerate until ready to serve.

"Learn to ENJOY life more."

And, don't forget to have some fun.

Love,

MM

Peach Puff Pastry Doughnuts

Say, WHAT???
(serves 8)

For the doughnuts:
1 17 oz. box frozen puff pastry (2 sheets), thawed
1 large egg, lightly beaten
3 T. peach preserves

For the filling:
2 small peaches, pitted and chopped
1/2 cup peach nectar
Pinch of kosher* salt

For the glaze:
1 cup confectioners' sugar
1-2 T. peach nectar
1 t. fresh lemon juice
1/8 t. fresh lemon juice
1/8 t. pure vanilla extract
Crushed freeze-dried strawberries, for topping (I like the ones at Trader Joe's*)

Make the doughnuts: Preheat the oven to 400. Line a baking sheet with parchment paper. Unfold one puff pastry sheet on a work surface and brush off excess flour. Brush all over with the beaten egg. Unfold the second puff pastry sheet on top of the first one and press to seal. Cut out 8 rounds using a 3" cookie cutter. Cut out the middles with a 1" cookie cutter. Cut out more 1" rounds from the scraps, if desired. Arrange on the prepared and bake until browned and crisp, 20-25 min.
Microwave the peach preserves until melted, about 30 sec. Brush on the doughnuts and doughnut holes while still hot. Let cool completely on the baking sheet.
Meanwhile, make the filling: Combine the peaches, peach nectar, and salt in a small saucepan. Cook over med. heat, stirring occasionally, until the peaches are soft and most of the liquid has evaporated, 8-10 min. Transfer to a blender and puree until smooth. Refrigerate until thick and cold, at least 2 hours.
Make the glaze: Whisk the confectioners' sugar, 1 T. peach nectar, the lemon juice, and vanilla in a small bowl until smooth; add up to 1 more T. peach nectar if needed. Using a sharp knife, cut each doughnut horizontally into 3 rings. Spread some of the peach filling on the bottom rings and top with a second ring, then spread with more peach filling and add the top ring. You will not use all the filling. Drizzle the glaze over he doughnuts. Sprinkle with the freeze-dried strawberries. Let the glaze set, 10-15 min. Serve at room temp. or chilled with the remaining peach filling for dipping.

"When faced with difficult circumstances we can trust God to be our strength."

Love,

Machete Milletti

Turkey Hummus Melt - Clean Eating

This toasted open-faced sammie is full of Mediterranean flavor, and is sure to satisfy!
(serves 1)

2 T. red pepper hummus
1 slice whole grain bread
1/3 cup baby spinach, stems removed*
2 slices Campari* tomato
1-2* slice smoked* turkey breast
2 T. crumbled goat cheese or feta
Kosher salt*
Freshly* ground pepper

Heat oven to 350. Spread hummus on bread. Top with spinach, tomato, and turkey. Sprinkle cheese on top and bake until cheese melts and bread toasts, 5 min. Season with S&P.

Practice Peace!!!

Love,

MM

Michael's Grandpa's Simple Shrimp Salad

My friend, Michael told me he was going to make this for dinner Friday night. He said just add some warm bread, and you'll be all set for a delightful LIGHT meal.
(no serving size)

1 can tiny shrimp, drained and rinsed well*
Mayonnaise
Kosher* salt
Freshly* ground pepper
Big squeeze of lemon juice*
Fresh dill*
Shredded iceberg lettuce
Lemon wedges*

Mix 1st 6 ingredients in a med. bowl. Serve on the shredded lettuce. Garnish with lemon wedges.

"I will breathe. I will think of solutions. I will not let my stress level break me. I will simply breathe and it will be OK because I don't quit."

Have FUN today!!!!!

Love,

Machete Milletti

Beaches and Cream

Skip the glass; keep the umbrella. This pina colada dip is deliciously dunkable for the whole family!
(no serving size listed)

11/2 cup whole* milk
3/4 cup pineapple yogurt
1 package coconut pudding mix
1 carton of whipped topping
Vanilla wafers

Whisk the milk, yogurt, and pudding mix for about 2 min., then fold in a carton of whipped topping. Chill. Serve with vanilla wafers and a bilg ole smile*!!

"Energy and time are precious, limited entities. Therefore, you need to use them wisely, focusing on what is truly important."

Happy Friday, Friends!!!!

Love,

MM

Crab and Corn Cakes with Lime Sour Cream

Classic crab cakes get a subtle Tex-Mex treatment with the addition of corn and a refreshing lettuce and cilantro salad on the side.
(serves 4)

1 lb. lump crabmeat, picked over
1&1/3 cups Panko breadcrumbs
3/4 cup white* or bi-colored* corn kernels, preferably fresh
Kosher salt
3 large eggs, lightly beaten
4 cups shredded iceberg lettuce
1/4 cup chopped fresh cilantro
1 lime
1 cup sour cream
A little water
1/4 cup veg. oil

Combine the crab, panko, corn, and 1&1/2 t. salt in a large bowl. Gently stir in the eggs. With damp hands, tightly shape the mixture into 8 3/4" thick cakes and place them on a small cutting board or flat plate. Refrigerate for 10 min. Meanwhile, toss the lettuce and cilantro together and arrange on 4 plates. Finely grate the zest and squeeze the juice from the lime into a small bowl. Stir in the sour cream, and thin with a little water to make a pourable sauce. Season to taste with salt. Heat 2 T. of the oil in a 12" nonstick skillet over med. heat. Add the 4 crab cakes and cook, flipping once, until golden brown, about 8 min. Repeat with the remaining oil and crab cakes. Divide the crab cakes among the plates and serve with the sour cream.

"Blessed is the one who has learned to laugh at themselves, for they never cease to be entertained."

Have FUN today!!!!

Love,

Machete Milletti

Chicken Souvlaki Skewers

Who doesn't love a grilled kebab - really anything on a stick, right??!!
(serves 4)

1 lb. skinless, boneless chicken breasts, cut into 1" chunks
3 T. EVOO
1/2 t. ground coriander
1/2 t. dried oregano
1 pt. grape tomatoes
3/4 t. kosher salt, divided
3/4 t. freshly* ground pepper, divided
2 cloves garlic, chopped
3 T. fresh lemon juice, plus wedges for serving
1/2 head romaine lettuce, shredded
4 green onions, thinly sliced
1/2 cup fresh dill, chopped
4 pita, warmed
Tzatziki sauce*, for serving

Heat grill on med.-high. Toss chicken with 1 T. oil, then coriander, oregano, and 1/4 t. each S&P. Thread onto skewers (if you are using wooden ones, soak in water first so they won't burn*).
Place tomatoes and garlic on a large piece of heavy-duty foil. Sprinkle with 1 T. oil and 1/4 t. each S&P. Fold and crimp foil to form pouch. Place pouch and skewers on grill. Cook, shaking pouch and turning skewers occasionally, until chicken is cooked, 8-10 min. Just before removing from grill brush chicken with 1 t. lemon juice. Meanwhile, in a bowl, toss lettuce, onions, and dill with remaining 2 t. lemon juice, 1 T. oil, and 1/4 t. each S&P. Serve chicken, tomatoes, and salad with pitas, lemon wedges, and Tzatziki on the side.

"This is the day the Lord hath made. I will rejoice and be Glad in it!!"

Have FUN today!!!!!!

Love,

Machete Milletti

BBQ'd Italian Sausage and Pepper Pie

I am sure by now you have noticed a grilling theme to my blog posts. Well, in these 80-90 degree temp. days, I am featuring ways to NOT turn on your oven!! This pizza is as colorful as it is tasty.
(serves 4)

Flour for dusting
1 lb. pizza dough (I like the herbed kind from Trader Joe's*), thawed - if frozen and
     left out at room temp. for 30 min.
2 t. EVOO
2 small bell peppers (1 red and 1 orange), quartered and seeds removed*
2 sweet Italian sausage links (about 8 oz.), casings removed*, and halved lengthwise
4 oz. part-skim mozzarella, shredded
1/2 small red onion, thinly sliced
3 pepperoncini peppers, thinly sliced

Heat grill on med.-high. Lightly dust baking sheet with flour. On a floured work surface, shape dough into a 14" round or rustic shape*; place on prepared sheet pan. Brush dough with 1 t. oil. Place peppers and sausages, cut sides down, on grill and cook, covered, 3 min. Turn and grill, covered, until sausage are cooked through and peppers are tender, 2-3 min. more. Transfer to a cutting board; slice. Transfer pizza dough to hot grill grate, oiled side down, and cook, covered, until top begins to bubble and bottom is crisp, about 2 min. Brush top of dough with remaining 1 t. oil. turn dough over and sprinkle grilled side with half of mozzarella, then all of onion. Top with peppers, sausage, and pepperoncini; sprinkle with remaining cheese. Grill, covered, until bottom is golden brown and crisp and mozzarella has melted, about 3 min. Transfer to a cutting board; cut into pieces to serve (with plenty of napkins!*).

"Follow Jesus's example: Reach out to others in need."

Love,

Machete Milletti

Caribbean Chicken, Black Beans, and "Rice"

You can make this fresh and delicious dinner in less time than you'd need to order takeout!!
(serves 4)

4 cups riced cauliflower
1/4 cup water
4 skinless, boneless, chicken-breast cutlets
2 t. EVOO
3/4 t. kosher* salt, divided
1/2 t. freshly* ground pepper
1/4 cup sweetened cream of coconut
1*-2 T. hot sauce (I would use Tabasco*)
2 limes, halved
1 (15 oz.) can black beans drained and rinsed well
Fresh cilantro, chopped, for garnish

Combine the cauliflower and water; cover with vented plastic wrap and microwave on high 6 min. Meanwhile, brush the chicken with the olive oil, and season all over with 1/2 t. salt and the pepper. Grill on med. 5 min., turning over once halfway through Whisk together the cream of coconut and hot sauce; brush onto chicken. Grill until cooked through (165 degrees), about 5 min. longer., brushing and turning 2 more times. Grill the lime halves until lightly charred, 2-3 min. Toss the cooked cauliflower with the black beans and remaining salt. Serve chicken over cauliflower with limes, garnished with the cilantro.

"Some birds aren't meant to be caged. Their feathers are just too bright."

Don't forget to have some FUN today!!!

Love,

MM

Grilled Pork Tenderloin with Grainy Mustard Vinaigrette ~ Heart Healthy

What makes this dinner so heart-healthy? Whole - not processed - ingredients. Lean protein from pork. Filling fiber and antioxidants from veggies. Limited saturated fat and sodium.
(serves 4)

Pork:
12 oz. haricot vertes* (French green beans)
3 t. EVOO, divided
3/4 t. kosher* salt, divided
1 (1&1/4 lb.) pork tenderloin
1/2 t. freshly* ground pepper

Vinaigrette:
3 T. no salt added whole grain mustard
2 T. red wine vinegar
1 small shallot, finely chopped
1 T. EVOO
1 t. mayonnaise
1/4 t. kosher* salt

Salad:
6 cups baby kale
1 pt. grape tomatoes, cut into halves

Toss the green beans with 1 T. olive oil and 1/4 t. salt; arrange on one half of a large sheet of heavy-duty foil. Fold foil over; crimp to seal tightly. Grill, covered, on med. 20 min. Brush the pork tenderloin with 2 T. olive oil, season with 1/2 t. each S&P. Grill, covered, on med. until cooked (145 degrees), turning occasionally, 18-20 min. Let rest 5 min. Slice. Whisk together all vinaigrette ingredients in a small bowl. Toss the kale and grape tomatoes with half of the vinaigrette. Serve with beans, pork and remaining vinaigrette.

"No one needs you more than YOU do!!"

Love,

Machete Milletti

Rotisserie Chicken Cobb Salad

A tasty cool treat - no need to turn on the oven!!
(serves 4)

2 T. EVOO
2 T. red wine vinegar
1/2 t. kosher* salt
1/2 t. freshly* ground pepper
2 plum tomatoes, diced
3 cups shredded rotisserie chicken
1 avocado, diced
4 slices smoked* uncured* bacon, cooked and crumbled
1/4 cup crumbled blue cheese
4 thick slices iceberg lettuce
1 hard cooked egg, grated

In a large bowl combine the olive oil, vinegar, S&P. Stir in tomatoes. Stir in chicken, avocado, bacon, and blue cheese. Serve over lettuce on cold plates*; top with egg. Italian bread sticks* would be great to accompany, and some fresh fruit*.

"Gracious words are always the right words."

Have FUN today, stay cool, drink lots of water.

Love,

Machete Milletti

Grilled Feta-Dill Greek Caesar

I LOVE grilled romaine, and if you haven't tried it yet, here is the winning recipe for YOU!!
(serves 6)

4 oz. feta cheese
2/3 cup EVOO
1/3 cup nonfat plain Greek yogurt
3 T. freshly squeezed* lemon juice
1 clove garlic
1/4 t. kosher* salt
1/4 t. freshly* ground black pepper
1/4 cup fresh dill, chopped
3 romaine hearts, cut in half lengthwise
1/4 cup roasted sunflower seeds or pepitas* (pumpkin seeds)

In a blender or food processor, puree the feta, olive oil, yogurt, lemon juice, and S&P. Transfer to a med. bowl; stir in dill. Rub grill grate with oil*. Grill romaine on med. until charred in spots, about 2 min. per side. Serve immediately, drizzled with yogurt dressing and sprinkled with seeds. A warm garlic bread would go nicely with this salad*.

"Love is infectious and the greatest healing energy of all."

Have FUN and stay hydrated!!!

Love,

Machete Milletti

Salmon Burgers with Cabbage-Apple Slaw

And, now for a Pacific Northwest kinda burger!!
(serves 4)

3 green onions, sliced
1&1/4 lbs. wild caught* salmon fillets, cut into chunks
2 t. curry powder
13/4 t. kosher* salt, divided
1/2 med. head red cabbage , cut into 1" thick slices
Coconut* oil cooking spray
1/2 Granny Smith* apple, cut into matchsticks
2 T. unfiltered* cider vinegar
4 Brioche buns
Mayonnaise, for serving

In a food processor, pulse salmon, half of the onions, curry powder, and 1/2 t. salt until finely chopped. Form into 4 1" thick  patties. Freeze for 10 min. Spray red cabbage slices with cooking spray. Grill, covered on med.-high until lightly charred, 3 min. per side. Spray patties with cooking spray. Grill to desired doneness, 2-4 min. per side. Toss together cabbage, green apple matchsticks, cider vinegar, remaining onions, and remaining salt. Serve burgers on the buns (toasted, if you like) topped with slaw and mayo.

"Jesus is our peace."

Gird your loins for this heat, my friends. STAY HYDRATED!! We are hotter for the second day than Orlando, FL.!!

Love,

MM

Deviled Burgers

This one I saw in the paper this morning def. caught my eye. Here is their quote: "Sometimes a standard burger needs a little zing! This recipe includes chili sauce, horseradish, mustard, and more."
(makes 6 large burgers or 8 med.)

2 lbs. ground chuck
2 T. chili sauce
2 T. finely minced shallot
2 T. minced flat-leaf* parsley
1 T. jarred horseradish, squeezed well to remove excess liquid
1 T. dry mustard
2 t. chili powder
1/2 t. Kosher salt
1/4 t. freshly ground pepper
Sliced or crumbed cheese, of your choosing
6-8 split burger buns, toasted

Form the patties: Place the chili sauce through S&P in a bowl and stir to combine. Add the meat. Use your hands to lightly but thoroughly mix the seasonings into the meat. Divide the beef into 6 or 8 even portions, and use your hands to form even, round patties, about 3/4: thick. Use your fingers to press a small indentation into the middle of each patty - this will keep them flat*.
Make the burgers: Place the patties on the grill or under the broiler and cook for 3-4 min. per side, until they are cooked to your liking. During the last min. of cooking, place the cheese over the burgers to melt. Lightly toast buns, if desired. Serve with your fav. condiments and a big ole smile!!!!

"Today is the day. The day you can give stress the cold shoulder and give yourself a break. The day  you can let go of the past and set your sights on the future. The day you can dust off an old dream and follow its gleam., or dream a brand new dream. The day when those dreams can start coming true!"

Have fun and drink lots of water today. Make sure you check on elderly friends. Eat ice cream!!!!

Love,

MM

Hobo Pack #3 - Grill-Steamed Mussels

Bet this one will have 'em raving!!
(serves 4)

1/4 cup EVOO
2 shallots, finely chopped
4 large garlic cloves, minced
Kosher salt and freshly* ground pepper
1 pint cherry or grape tomatoes
1/3 cup dry white wine
1 T. lemon* thyme leaves, plus 3 sprigs
1 chipotle chile in adobo sauce, seeded and minced, plus 1 T. sauce from the can
3 lbs. small to med. mussels, scrubbed and debearded
Finely chopped flat-leaf* parsley
Crusty bread, for serving

Light a grill. In a med. saucepan, heat the olive oil until shimmering. Add the shallots, garlic, and a generous pinch of salt and a few grinds of pepper, and cook over moderate heat., stirring, until softened, about 5 min. Add the tomatoes, wine, thyme leaves, chipoltle pepper and sauce and cook, stirring, until just bubbling, 3 min. Remove from heat. Arrange a 3 ft. long double layer sheet of heavy-duty foil on a work surface. Lay a 2 ft. long sheet of parchment paper on top. Pull up the foil on all sides to form a cup. Spoon half the tomato mixture into the packet and pile the mussels on top. Spoon the remaining tomato mixture over the mussels and add the thyme sprigs, leaving as much space as possible for them to open, then pinch the edges to seal tightly. Carefully slide the foil packet onto the grill, close the lid, and cook over high heat until the mussels open, about 20 min.; discard any mussels that don't open. Transfer the mussels and all the juices to a serving bowl and garnish with parsley. Serve with the crusty bread.

"You mean so much to so many. To some, you're a hero, saving the day in big or small ways. To others, you're a real-life angel, lifting them up when life drags them down. You're also someone's voice of reason, someone's shoulder to lean on, someone's inspiration, and someone's motivation. WOW!!"

Have FUN today!!!

Love,

Machete Milletti