Get SAUCY - 4 ways!!

Jazz up chicken, fish, or pork with one of these fast-prep toppings.
(no serving size)

Tomato-Basil Relish:
4 plum or Campari* tomatoes, cut into 1/2" pieces
1/2 sweet onion, finely chopped
2 T. fresh lemon juice
1/4 t. each kosher* salt, and freshly ground black pepper
1/2 cup fresh basil leaves, torn

Creamy Green Chile Sauce:
2 cups cilantro leaves
1/4 cup sour cream
2 T. each mayonnaise and fresh* lime juice
1 jalapeno, seeded and chopped
1 clove garlic, chopped
1/4 t. each kosher* salt and freshly ground pepper

Tzatziki with Feta:
1 lemon, zested
1 T. lemon juice
1/4 English or whole Persian cucumber, coarsely grated
1/2 cup Greek yogurt
1/4 cup crumbled feta, and chopped mint
1/4 t. freshly* ground pepper

Scallion-Ginger Sauce:
1 bunch scallions, finely chopped
2 T. grated fresh ginger
1/4 cup EVOO
1 T. each low-sodium soy sauce (or Ponzu Citrus Sauce*), and sherry vinegar
1/4 t. each kosher* salt and freshly ground black pepper

To make the Tomato-Basil Relish: In a bowl, combine tomatoes, onion, lemon juice, S&P; fold in basil.

To make the Creamy Green Chile Sauce: In a food processor, puree all ingredients til smooth.

To make Tzatziki with Feta: zest the lemon over a med. bowl, then squeeze in 1 T. juice. Mix in the cucumber, yogurt, feat, mint, and pepper.

To make the Scallion-Ginger Sauce: In a med. bowl, combine all ingredients.

"Out of necessity, you MUST develop a sense of patience!"

Love,

MM

To make the Tzatziki with Feta: Zest the lemon over a med. bowl, then squeeze in 1 T. lemon juice. Mix in cucumber, Greek yogurt, feat, mint, and pepper.

To mix

Indoor Barbecued Chicken

So, how can you get the outdoor grill tasting chicken while it is raining? Here is a smoky solution!
(serves 4)

2&1/2 t. chili powder
1&1/2 t. packed brown sugar
1 t. garlic powder
1 t. kosher* salt
1 t. freshly* ground black pepper
1/2 t. ground cumin
3 lbs. bone-in chicken pieces (either split breast or thighs), trimmed, rinsed*, and patted dry*
2 T. veg. oil
1/2 cup finely chopped sweet* onion
1/4 cup water
2/3 cup ketchup
3 T. molasses
1 T. Worcestershire sauce
1 t. Dijon mustard
2 t. cider vinegar
1/2 t. Liquid Smoke (Hickory Seasoning)

Adjust oven rack to middle position and heat oven to 350. Combine 1st 6 ingredients in a small bowl.
Sprinkle chicken all over with spice mixture, pressing down with your fingers to massage it in*. Heat oil in an ovensafe 12" skillet over med. heat until shimmering. Add chicken, skin side down, and cook until browned, about 5 min. Flip chicken and continue to cook until browned on second side, about 3 min. longer. Transfer to a plate. Pour off all but 1 T. fat from the skillet and return to med. heat. Add onion and 2 T. water and cook until onion is softened, 3-5 min., scraping up any browned bits. Stir in ketchup, molasses, Worcestershire, mustard, vinegar, Liquid Smoke, and remaining 2 T. water and bring to a simmer. Return chicken to skillet and turn to coat with sauce. Flip chicken skin side up. Transfer skillet to oven and cook until breasts register 155 degrees or thighs register 165, 30-40 min. for breasts or 20-30 min. for thighs. Remove skillet from oven and heat broiler. Broil until chicken is charred in spots and breasts register 160 or thighs register 170, 2-3 min. Transfer chicken to platter and let rest for 5 min. Whisk sauce in skillet to recombine. Serve, passing sauce separately.

"It's not where you take things from, but where you take things to."

Happy Friday, Friends!!

Love,

Machete Milletti

Pan-Seared Scallops with White Bean-Salami Salad

Why this recipe works: Mild, sweet sea scallops pair very nicely with this tangy, meaty bean salad. Perfect for dining al fresco tonight!!
(serves 4)

2 15 oz. cans cannellini beans, drained and rinsed well*
2 oz. thinly sliced genoa salami, halved, then cut crosswise into thin strips
5 T. EVOO
1/4 cup fresh flat-leaf parsley leaves
1 shallot, halved and sliced thin
2 T. sherry vinegar
2 t. Dijon mustard
Kosher* salt and freshly* ground black pepper
1&1/2 lbs. large sea scallops, tendons removed
Lemon crowns*, for garnish

Combine all ingredients through S&P (use 3 T. oil) in a bowl. Divide salad evenly among 4 bowls.
Pat scallops dry with paper towels and season with S&P. Heat 1 T. oil in a 12" nonstick skillet over med.-high heat until just smoking. Add half of the scallops in a single layer, flat side down., and cook, without moving them, until well browned, 1&1/2-2 min. per side. transfer scallops to plate and tent with foil. Repeat with remaining scallops. Divide scallops evenly among the bowls, and serve with lemon crowns, and a warm loaf of crusty bread*.

"The garments that God provides - such as kindness, humility, and gentleness - allow us to meet hostility and criticism with patience, forgiveness, and love. They give us staying power in the storms of life."

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

Love,

Machete Milletti

Feta Dip, Avocado and White Bean Dip, and Warm Artichoke Dip

This trio of TASTY dips give a whole new definition to short and sweet!!
(Feta = 2 cups, Avocado = 2 cups, Artichoke = 1&1/2 cups)

Feta Dip:
8 oz. feta
1/2 ricotta
1/2 cup roasted red bell peppers
2 T. freshly squeezed* lemon juice
1 T. EVOO
1 t. fresh thyme (lemon thyme*, if you can find it or are growing it)
1 t. fresh oregano
1/2*-1 t. red pepper flakes, or as desired*

Avocado and White Bean Dip:
1 can (15 oz.) cannellini beans
1 avocado, pitted and peeled
1 garlic clove, minced
1/2 cup flat-leaf parsley,
1/4 cup freshly squeezed* lemon juice
1/4 cup EVOO
Kosher* salt, to taste

Warm Artichoke Dip:
1 can (14 oz.) artichoke hearts, drained
3/4 cup mayonnaise
1/2 cup Parmesan cheese, grated
2 T. flat-leaf* parsley, chopped
1/4 t. garlic powder

For the Feta Dip: Combine all ingredients in a blender or food processor. Puree. Garnish with additional red pepper flakes, or smoked paprika*, if desired.

For the Avocado and White Bean Dip: Combine all ingredients in a blender or food processor; pulse to puree. Serve drizzled with olive oil.

For the Warm Artichoke Dip:  Preheat oven to 350. Combine all ingredients in a blender or food processor. Pulse until artichoke hearts are coarsely chopped. Scrape into a greased ovenproof dish. Bake about 45 min. Serve with pita chips*.

"Kindness is the oil that takes the friction out of life."

Love,

MM

David Venable's Cheesy Cheeseburger Casserole

Your family will devour this extra-creamy, extra-rich, comfort-food pasta casserole with glee!
(serves 8)

1 T. plus 1 t. kosher* salt
1 pkg. (16 oz.) elbow macaroni
2 lbs. ground beef
1 large sweet* onion, chopped
2 cans (8 oz. each) tomato sauce
1/8 t. freshly ground pepper
1 cup ricotta cheese
1/4 cup sour cream
1/3 cup chopped red bell pepper
1/3 cup chopped scallions
1/2 cup shredded sharp* Cheddar cheese
1/4 cup shredded mozzarella

Preheat oven to 340. Bring a large pot of water to a boil. Add 1 T. salt and macaroni; cook until tender, but still firm to the bite, 7-8 min. Drain well. Heat a large skillet over med.-high heat. Add beef and onion; cook stirring, until beef is browned. Drain fat from skillet; stir in tomato sauce, ground pepper, and remaining 1 t. salt. Bring to a simmer over low heat while preparing the remaining ingredients. Combine ricotta, sour cream, bell pepper, and scallions. Spread half of macaroni in the bottom of a 13x9" baking dish. Top with ricotta mixture, then remaining macaroni. pour meat mixture over top . Sprinkle with Cheddar and mozzarella. Bake 20-25 min. or until the cheese is melted, bubbly, and lightly browned. I would serve an iceberg wedge salad with a zesty Italian dressing*, and warm Texas toast* to accompany.

"Follow your bliss and don't be afraid, doors will open where you didn't know they were going to be."

Have FUN today!!

Love,

MM

Angry Trout Cafe Grilled Lake Superior Trout

One of my friends posted a picture of this dish on facebook. Looked DELISH to me!!!!
(serves 6)

1/2 cup EVOO
1/4 cup freshly squeezed lime juice
1/4 cup finely copped red onion
2 t. dried tarragon
1/2 t. kosher salt, more as desired
1/4 t. white pepper
2&1/2 lbs. fresh lake or rainbow* trout, skinned and de-boned
Freshly chopped tarragon, for garnish
Lime slices, and lemon crowns*, for garnish

To make the grilling sauce: Combine the 1st 6 ingredients in a med. size bowl and mix thoroughly with a whisk. Brush the fish fillets with the sauce and place (top side down) on a hot, oiled grill. Turn after about 5 min. or when the fish is halfway cooked. After turning, brush the tops of the fillets with a small amt. of additional grilling sauce. Continue cooking for about 5 min. more or until the fish is fully cooked through. Garnish with s sprinkling of fresh tarragon, a slice of lime, and a lemon crown.

"When you wake up, first tell yourself, 'Today's going to be the most amazing day!'. Then imagine
all the incredible things that are gong to happen. Expect them. Watch how your days become more and more positive, and you feel more at ease."

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

Love,

Machete Milletti

Candied Corn Salad

This salad tastes just like salted caramel. Just toss and serve - and watch it disappear!
(serves 4-6)

Kernels from 10-12 ears shucked fresh corn (in a pinch, you can use 3&1/2-4 cups frozen corn)
4 T. unsalted Kerrygold* butter
2 T. dark brown sugar
2 t. kosher salt
2 t. freshly ground pepper
1/4 cup water
1 cup tightly packed arugula (stems removed*)
1/4 cup tightly packed basil leaves
Juice of 2 lemons
2 T. balsamic vinegar

Heat a large skillet over med. heat; add the butter. Add corn kernels and brown sugar, stirring to coat. Add the S&P. Add the water. Reduce heat to low; cook 10-12 min. or until most of the liquid evaporates, stirring occasionally. Transfer to a serving bowl.; cool 5 min. Stir in the arugula, basil, and lemon juice. Drizzle with balsamic vinegar. Toss to coat and serve.

"God gives us a solid foundation for our lives."

Love,

MM

Pork Chops with Sunflower Seed Gremolata

This crunchy, bright gremolata is absolutely DELISH on juicy pork rib chops. Your tail will be waggin'!!
(serves 4)

4 12 oz. bone-in pork rib chops, cut 1&1/2'" thick
Kosher salt and freshly* ground pepper
1 T. canola oil
1/2 cup finely chopped flat-leaf* parsley
1/4 cup roasted salted sunflower seeds
1 garlic clove, finely grated
1 lemon, zested and cut into wedges for serving

Heat a large cast-iron skillet over med.-high heat. Season the pork chops all over with S&P. Add the oil to the skillet and swirl to coat. Add the pork chops and cook, turning occasionally, until browned and an instant-read thermometer inserted in the thickest part registers 135. Transfer to a plate and let rest for 5 min. Meanwhile, in a med. bowl, mix the parsley with the sunflower seeds, garlic, and lemon zest. Season with S&P. Serve the pork chops with lemon wedges and the gremolata.

"Life is about change. It's never too late to start living."

Have FUN today, enjoy the SUN/SON, and Go Hawks, Trojans, and Cougs!! As you can see, I have divided loyalties.

Love,

MM

Chili-Cheese Dog Casserole

Triple the fun for all ages with this gooey, cheesy bake filled with all-American favs. like hot dogs, beef' n bean chili, and crunchy corn chips!!
(serves 8)

2 qts. (8 cups) canned chili con carne                                                                                                
1&1/2 cups shredded sharp* cheddar
10 med. size corn tortillas
10 all beef hot dogs
1 cup Cheez Whiz (really??*)
1 pkg. (4 oz.) Fritos corn chips, crushed
Coconut* oil cooking spray      

Preheat oven to 350. Spread 4 cups chili over bottom of a 13x9" baking dish. Set aside. On a work surface, arrange tortillas in a single layer and sprinkle shredded cheese in a line down centers, evenly distributing cheese among all tortillas. One by one, place 1 hot dog over cheese and roll up tortilla as you would an enchilada. Place rolled tortillas on top of chili in baking dish, making 2 rows of 5 rolls. When all of the tortillas are in the dish, cover with remaining chili. Evenly dollop Cheez Whiz across chili, then sprinkle on crushed Fritos. Coat a piece of foil with cooking spray and use to cover baking dish. Bake 40 min. - you'll see some bubbling around edges. Remove foil and bake another 10-15 min. until heated through. Let cool for about 5 min. before serving.

"Why are you trying so hard to fit in when you were born to stand out?"

Happy Friday, Friends!!

Love,

MM

    

Inside Out Caramel Apples

PERFECT for Fall!!
(serves 4)

1 14 oz. bag of caramels, unwrapped* or a bag of caramel bits* -  which is new to me!*
1&1/2 T. water
2 Granny Smith* apples
2 T. fresh* lemon juice

Heat caramels and water in a small saucepan over med. low heat until melted, stirring occasionally. Meanwhile, cut the apples in half and remove the stem. Using a spoon or melon baller, scoop out the seeds and core leaving about 1/4" of the apple flesh to create a cup. Using a pastry brush, brush the insides of the apple cups with lemon juice. Let rest at least 2 min., then pat the insides dry with a paper towel. Place apples on a rimmed parchment lined baking sheet*. Pour the melted caramel into the apple cups and serve immediately if you like the caramel warm. Or refrigerate for a few hours if you want it hardened.


Without adversity, you wouldn't be forced to get clear on what it is you really want. To feel relief, start telling yourself the truth."

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

Love,

Machete Milletti

Tomato Caesar Salad with Bacon-Parmesan Crisps

Savor the end of summer with this delightful and satisfying salad.
(serves 6)

2 slices cooked, crisp, thick-cut, uncured*, smoked* bacon
1/2 cup plus 3 T. freshly grated Parmesan cheese, divided
1&1/2 t. all-purpose flour
4 anchovy fillets, rinsed and minced or the equivalent out of a tube*
1 small clove garlic, minced
2 T. fresh lemon juice
 2 T. EVOO , plus more for drizzling
1 t. Worcestershire sauce
5 med. or large heirloom tomatoes or fav. tomatoes like Campari*, sliced crosswise
    1/2" thick
Coarse kosher* salt and freshly ground pepper
Baby arugula or watercress, for topping

Preheat the oven to 375. Finely chop the bacon. In a small bowl, mix together the bacon, 1/2 cup Parmesan and flour. Line a rimmed* baking sheet with parchment paper. Divide the bacon-cheese mixture into 4 mounds on the baking sheet and flatten them into 3&1/2" rounds. Bake until golden brown and the cheese melts, about 7-8 min. Let cool on the baking sheet 5 min., then transfer to a rack using a thin spatula and let cool completely. To make the vinaigrette: In a small bowl, whisk the anchovies, garlic, lemon juice, olive oil, Worcestershire sauce, and the remaining 3 T. of cheese.
Arrange the tomatoes on a platter, sprinkling each layer with S&P, and some of the vinaigrette. Scatter the watercress on top and drizzle with olive oil. Break the crisps into bite-size pieces and add to the salad.

"Two are better than one.......if either of them falls down, one can help the other up. We need each other to get where God wants us to go."

Love,

Machete Milletti

Cold Noodles with Chicken and Peanuts

This one is great to take along to work or school, and it's packed full of flavor.
(serves 4)

1/4 cup water
3 T. smooth* peanut butter or tahini sauce
3 T. peanut oil
3 T. red rice vinegar or red wine vinegar
1 t. granulated sugar (like Sugar in the Raw*)
3 T. light soy sauce or Ponzu Citrus Sauce*
1 T. toasted 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, or 2 thighs* 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 1st 7 ingredients. 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.

"Note to self: You can't control how other people receive your energy. Anything you do or say gets filtered through whatever they are going through at that moment, which is not about you. Just keep doing your thing with as much integrity and LOVE as possible."

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

Love,

Machete Milletti

The Ultimate Cheeseburger!!

To celebrate National Cheeseburger Day, here's a winner!!
(serves 1)

10 oz. certified Angus ground beef
Kosher* salt and freshly* ground pepper
2 slices thick uncured* smoked* bacon
2 oz. Vidalia or Walla Walla sweet onion, diced
1 T.. Kerrygold* butter, softened and divided
1 fresh country butter roll
1 slice sharp cheddar
1 slice pepper Jack
1 slice Colby/pepper Jack
1 sliced aged Swiss

Shape burger into 2 patties. Season to taste with S&P. Grill or broil* to desired doneness.
Meanwhile, cook bacon and sauté onion in 1/2 T. butter 3-5 min. on a flat grill or sauté pan. Butter and lightly grill cut sides of roll. Put one pattie on bottom bun. Place sharp cheddar and pepper Jack on pattie. Top with 1/2 bacon, and second pattie. place colby pepper Jack and aged Swiss on top of second pattie. Top with remaining bacon, and onions and top of bun. Serve with yellow* mustard*, mayo.*, and/or ketchup*.

"Tell me, how many times you lost your voice to someone who isn't even listening."

Love,

MM

Pesto Parmesan Rugelach

I saw this in the paper today. It is a savory twist on a traditional Jewish treat. Perfect finger food for football watching!!
(makes 32)

1 cup (2 sticks) unsalted Kerrygold* butter
8 oz. full-fat cream cheese, softened
2 T. sugar
1/4 t. kosher* salt
2 cups all-purpose flour
1/2-3/4 cup pesto
1/4 cup finely grated Parmesan
1 large egg, beaten
1 t. dried basil
1/4 t. coarse sea salt

Beat butter and cream cheese until smooth. Scrape down sides of bowl. Add sugar and salt; beat until combined. Add flour; beat just until dough comes together. Divide dough into 4 pieces. Wrap each in plastic wrap; refrigerate 1-2 hours of up to 24 hours. Preheat oven to 375. Roll each piece of dough into a large circle. Using the bottom of a 8 or 9: round cake pan as a guide, cut dough with a pizza cutter into a circle. Spread each circle with 2-3 T. pesto in a thin layer, leaving 1/4" border. Sprinkle each circle with 1 T. Parmesan; press gently into pesto. Using a pizza cutter, cut each circle of dough into 8 even triangles. Starting at the longer end, roll up each triangle. Place point side down on a baking sheet lined with parchment paper. Brush rugelach with beaten egg. Sprinkle evenly with basil and salt. Bake for 16-18 min. or until golden Cool on a wire rack.

"You could always have a laugh in the middle of the suffering."

GO SEAHAWKS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Love,

MM

Salted Caramel Apples

Apples and Caramel - it's a match made in heaven!!!
(makes 8)

8 medium apples of your choice (I would use Granny Smith*)
4 11 oz. packages caramel bits
1/2 cup heavy cream
1 t. vanilla extract
Coarse* kosher salt, to taste
8 pop sticks*, wooden* skewers, or chop sticks

Scrub the apples under hot water and dry well. Line a baking sheet with parchment paper. Melt the caramel bits with the heavy cream in a med. saucepan over med.-low heat, stirring occasionally. Stir in the vanilla and a dash of salt until smooth. Turn the heat as low as possible to keep the caramel liquid, or turn off and on as needed. Stick a stick into the top of each apple. One at a time, dip the apples in the caramel, coating almost all the way to the top and tilting the pan to make it easier (the warmer the caramel, the better). Allow any excess caramel to drip back into the pan for a couple of seconds or scrape the bottom of the apple along the side of the pan to remove the excess. Place the apple on the prepared baking sheet, and quickly sprinkle with salt (there's only a small window of opportunity for the salt to stick!). Repeat with the remaining apples. Refrigerate the apples as soon as they're all coated. They will set up in about 45 min.

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

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

Love,

MM

Ree Drumond's (The Pioneer Woman) Sheet Pan Salmon Puttaneseca

This is a great way to cook salmon - and there's just one pan to clean up!
(serves 6)

3 cups sourdough bread cubes (1" pieces)
1/2 cup pitted nicoise olives
1 red onion, cut into wedges
1 pint cherry tomatoes
1 t. kosher salt
Freshly* ground black pepper, to taste
1/4 cup EVOO
6 6 oz. wild caught* salmon fillets
2 T. red wine vinegar
1 T. capers, drained
1/3 cup fresh parsley leaves, plus more for topping

Preheat the oven to 375. Combine the bread cubes, olives, red onion, and cherry tomatoes on a rimmed* baking sheet. Sprinkle with 1/2 t. salt and a few grinds of pepper and drizzle with 2 T. olive oil. Toss until everything is evenly coated. Bake until the bread just starts to crisp, 12-15 min.
Rub the salmon with 1 T. olive oil, and sprinkle with 1/2 t. salt. Arrange on the baking sheet among the bread mixture. Bake until salmon is opaque, and flakes easily with a fork, 8-12 min.
Meanwhile, whisk the remaining 1 T. olive oil with the vinegar in a large bowl. Add the capers. Arrange the salmon on a platter and top with chopped parsley. Add the bread mixture to the vinaigrette along with the parsley leaves. Toss until completely coated. Serve the salmon with the bread salad.

"Slow Down. Happiness is trying to catch you."

Happy Friday, Friends!!

Love,

MM

Sheet Pan Steakhouse Pizza with Blue Cheese

Pizza + Steak = true love forever!!
(serves 4-6)

1 skirt or flank steak (1&1/2-2 lbs.)
Kosher salt and freshly* ground black pepper, to taste
1 T. EVOO, plus more for brushing and drizzling
1 large red onion, halved and thinly sliced
2 T. balsamic vinegar
1 lb. store-bought pizza dough, at room temp.
3 cups shredded mozzarella cheese (about 12 oz.)
2 oz. soft blue cheese, crumbled
1&1/2 cups packed baby spinach
Shaved Parmesan cheese, for topping

Position a rack in the bottom of the oven. Preheat the oven to 500. Season the steak with S&P. Heat a large grill pan over med. heat. Grill the steak until med. rare, just about 3-4 min. per side. You want the steak to be pinking red in the middle, so don't over cook it. Remove from the heat and place on a cutting board to rest. Heat the olive oil in a large skillet over med. heat. Add the red onion sliced and balsamic vinegar and cook stirring, until soft, 12-15 min. Brush a rimmed baking sheet with olive oil. Stretch the pizza dough on the baking sheet with your fingers until the dough reaches the edges of the pan. Sprinkle the mozzarella over over the dough. Scatter the onion slices on top, then sprinkle with the blue cheese. Bake until the crust is golden and the cheese is bubbly and hot, 12-15 min. Drizzle the spinach with the olive oil in a bowl and season with S&P. Pull the pizza from the oven and immediately scatter the spinach over the top. Thinly slice the steak. Lay the steak sliced on the pizza Sprinkle with the Parmesan. Slice the pizza onto a cutting board and cut into pieces.

"Hate no one, no matter how much they've wronged you. Live humbly, no matter how wealthy you become. Think positively, no matter how hard life gets. Give much, even if you've been given little. Forgive all, especially yourself."

Love,

MM

7 Ingredient Mexican-Style Chicken Wings

Saw this one in the paper this morning, and they look simple to make at the end of a looooong day!
(serves 4-6)

1/2 cup mayonnaise
1&1/2 t. minced garlic
1 T. minced chipotle in adobo sauce
1 T. water
12 chicken wing drumettes or 6 whole chicken wings, cut into joints
1&1/2 cups finely crushed white corn* tortilla chips
Lime wedges, for garnish

Preheat oven to 400. Place a rack inside a rimmed baking sheet pan. In a med. bowl combine the mayo., garlic, chipotle, and water. Add the wings and toss them so that they are coated well on all side. Roll them in the tortilla chips, making sure that they are well coated on all sides, and transfer to the rack on the sheet pan. Bake on the middle shelf of the oven for 30-35 min. or until they a re golden brown and cooked through. Let stand for 5 min. Transfer to plates and serve with lime wedges.

"The most wonderful places to be in the world are in someone's thoughts, someone's prayers, and in someone's heart."

Don't forget to have some FUN today!!

Love,

MM

Pork Marsala with Mushrooms

You can have this TASTY dinner on the table in 30 min. flat!!
(serves 6)

6 boneless pork chops (about 2 lbs.)
Kosher salt and freshly* ground black pepper, to taste
1/2 cup all-purpose flour
2 T. EVOO
4 T. salted Kerrygold* butter
1 lb. white button mushrooms - I would use creminis*, quartered
1 cup Marsala wine
1 cup low sodium* beef broth, plus more as needed
2 t. cornstarch
1/2 cup heavy cream
Buttered egg noodles, for serving
Chopped fresh flat-leaf parsley, for garnish

Preheat the oven to 300.
Place the pork chops between 2 pieces of plastic wrap and pound with a mallet or heavy skillet unitl 1/4" thick. Season on both sides with S&P. Put the flour in a shallow dish and dredge the pork in it, shaking off any excess. Heat the olive oil and 2 T. butter in a large cast-iron* skillet over med.-high heat. Add half of the pork and cook until browned and cooked through, 2-3min. per side. Remove to a plate and set aside. Repeat with the remaining pork. Cover with foil and place in oven to stay warm*. Add the mushrooms to the skillet and stir them around. Cook until golden brown, 5-6 min. Pour the Marsala and beef broth and stir to deglaze the pan scraping up the browned bits. Cook until the liquid is reduced by half, 5-6 min. If the liquid reduces too quickly, splash in more broth as needed. Whisk the cornstarch into the heavy cream in a small bowl. When the Marsala sauce is dark and rich, pour in the cream mixture and let it bubble and thicken for another min. Turn off the heat and stir in the remaining 2 T. butter. Serve the pork over buttered noodles. Top with Marsala sauce and sprinkle with parsley.

"You've GOT to get the fundamentals down, because otherwise the fancy stuff is not going to work."

Have FUN today!!

Love,

Machete Milletti

Greek-Inspired Grilled Cornish Game Hens with Honey-Garlic Butter

Oregano, lemon, garlic, and red wine give these grilled little birds a sun-kissed Mediterranean flavor.
(serves 4)

For the seasoning:
1 T. granulated garlic
1 T. granulated onion
1&1/2 t. dried oregano
1&1/2 t. smoked paprika
1/2 t. ground cinnamon
1/2 t. kosher salt
2 T. EVOO, more for the grill
2 game hens about 2 lbs. each, spatchcocked (cut the backbone out with a scissors, then press
     down on birds with the palms of your hands to flatten*)

For the glaze:
1 cup red wine
2 T. tomato paste
2 T. honey
1/4 t. kosher salt
1/4 t. freshly ground pepper

For the butter:
2 t. finely chopped fresh garlic
1 t. honey
1/4 t. packed finely grated lemon zest
1/4 t. kosher salt
1/4 t. freshly ground pepper
2 oz. (4 T.) unsalted Kerrygold butter, softened

For the garnish:
Finely chopped fresh flat-leaf parsley
Flaky salt (like Maldon*), optional

Season the birds: In a small bowl, combine all the seasoning ingredients except the oil. Rub the birds all over with the oil, then with the seasoning, using most of it on the meatier side of the birds.
Make the glaze: In a small saucepan, whisk the ingredients for the glaze over high heat, and bring to a bowl. Lower to a simmer and cook, stirring occasionally, until reduced to about 1/2 cup, 10-20 min. Set aside.
Make the butter: In a small bowl, combine all the ingredients except the butter, and allow to sit for 5 min. for the flavors to develop. Add the butter, and stir to combine. Set aside.
Grill and glaze the birds: Prepare a high gas or charcoal grill fire. Oil the grate. grill the birds, breast side down, until the skin has nice grill marks, 10-15 min.. Flip the birds over, brush with the glaze, and cook til the internal temp. is 165 turning, and glazing.
Butter, garnish, and serve: Transfer birds to a cutting board, breast side up, and spread with some of the butter. Test with foil for 5 min. Cut into halves or quarters, garnish with the chopped herbs, and salt, and pass the remaining butter at the table.

"If you can find an opening, you can probably find a way to float through it."

Enjoy our plentiful sunshine today, and don't forget to have some FUN!!

Love,

MM

Smoked Gouda-Broccoli Soup

Say, WHAAAAAT??
(serves 4)

1&1/2 lbs. broccoli crowns (2 med.)
2 T. EVOO, divided
1 cup chopped sweet onion
2 cloves garlic, smashed and peeled
1 T. all-purpose flour
1/8 t. smoked paprika
4 cups low-sodium chicken broth
2 cups cubed rye bread (1/2" pieces)
1 cup shredded smoked Gouda cheese
2 t. white-wine vinegar
1/2 t. kosher* salt
1/2 t. ground white pepper

Cut the broccoli crowns into bite size florets and set aside. Coarsely chop the remaining broccoli.
Heat 1 T. oil in a large saucepan over med. heat. Add onion and cook, stirring occasionally, until soft, about 5 min. Add garlic and cook, stirring, for 30 sec. Add flour and paprika; stir to coat. Add broth and the chopped broccoli. Bring to a boil over high heat. Reduce to a gentle simmer and cook, stirring occasionally, until the broccoli is tender, 8-10 min. Meanwhile, make croutons: Toss bread with the remaining 1 T. oil in a large skillet. Cook over med. heat, stirring occasionally, until browned and crisp, about 10 min. Transfer to a bowl. Puree the soup in a blender, or use an immersion blender tool*. Use caution when pureeing hot liquids. Return the soup to the pan over low heat. Add cheese a little at a time, stirring constantly until it melts before adding more. Stir in the reserved broccoli florets. Cook, stirring occasionally, until they are bright green, 2-3 min. Stir in the vinegar, S&P. Serve hot, topped with the croutons.

GO SEAHAWKS!!

I am off to worship the King!!!!!!

Love,

MM

Chewy Peanut Butter Chocolate* Bars

You'll be smilin' when you sink your choppers into these puppies!!
(makes 16 bars)

1/2 cup smooth* peanut butter
5&1/2 Y. Kerrygold* butter, softened
2/3 cup white sugar
1/2 cup packed brown sugar
2 eggs
1/2 t. vanilla extract
1 cup flour
1 t. baking powder
1/2 t. sea* salt
Semi sweet* or milk chocolate* chips
Coarse kosher* salt , and turbinado sugar, for garnish

Preheat oven to 350. Grease a 9" square baking dish. Beat together peanut butter and butter in a bowl with an electric mixer on med. speed, 30 sec. Gradually beat in sugars, eggs, and vanilla until creamy. Whisk together flour, baking powder, and salt in a small bowl, then stir into peanut butter mixture until well blended. Stir in chocolate chips. Pour into prepared dish. Bake until evenly browned and edges start to pull away from sides of pan, 30-35 min. Cool completely in pan on wire rack, then cut into 16 squares. Sprinkle with kosher salt and turbinado sugar. Bars will keep up to 3 days in an air tight container.

"Make today a five star day!"

Love,

MM

Slow Cooker Sesame Chicken

Here is the quote about this dish: "OMG, this recipe should be outlawed in every kitchen. I drank the leftover sauce from the slow cooker like it was soup!" How 'bout them apples??
(serves 4)

1&1/2 lbs. boneless, skinless chicken breasts, cut into 3/4" pieces
1/2 cup honey
1/4 cup chopped sweet* onion, or 2 dried minced onion
1/4 cup low-sodium soy sauce or Ponzu Citrus Sauce*
1 T. tomato paste, or 2 T. ketchup
1 T. Dijon mustard*
1/2 sweet red bell pepper*, diced
Sliced cremini mushrooms*
Broccoli florets*
4 t. cornstarch
1 clove garlic, minced or 1/2 t. garlic powder
1/4*-1/2 t. crushed red pepper flakes
1 cup uncooked long grain* rice
2 cups water
2 t. toasted* sesame seeds, or to taste for garnish
Green onions*, sliced for garnish

Spread chicken pieces on bottom of slow cooker. Top with mushrooms and bell pepper.  Stir together honey, onion, soy sauce, tomato paste, mustard, cornstarch, garlic, and red pepper flakes in a bowl; pour over chicken and veggies. Cover and cook on low 2&1/2-3 hours. During the last 30 min. of cooking time, add broccoli. Meanwhile, bring water and rice to a boil in a saucepan, covered. Reduce hat to low and cook 20 min. Stir together the chicken and veggies with sauce mixture. Serve over warm rice, and sprinkle with sesame seeds and green onion.

"Take each day exactly as it comes."

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

Go Huskies and Cougs.!!

Love,

Machete Milletti

Burrito Pie

This one will make 'em sit up and take notice!! A game day winner.
(serves 12)

2 lbs. ground beef
1 sweet* onion, chopped (about 1 cup)
2 t. minced garlic
2 cans refried beans or black beans*
1 16 oz. jar taco sauce - I like Taco Bell's Hot*
1 (10 oz.) can diced tomatoes with green chiles, undrained
1 (4 oz.) can diced green chiles, drained
1 (2.25 oz.) can sliced black olives, drained
Can of white niblet corn*, drained
12 (8") corn* tortillas
2 cups shredded Colby/Jack, sharp cheddar*, or Mexican shredded 4 cheese* (8 oz.)
Mild pickled jalapenos
Fresh cilantro*, chopped
2 Roma tomatoes*, chopped

Preheat oven to 350. Cook beef in a large skillet over med. heat, breaking up lumps, about 5 min. Add onion and garlic and cook until beef is no longer pink, 5 min. more. Pour off grease. Stir in beans, taco sauce, tomatoes, chile peppers, olives, and corn. Reduce heat to low and simmer until slightly thickened with no excess liquid, 30-40 min. Spread a thin layer of meat mixture on the bottom of a 9x13" baking dish. Cover with a layer of 3 tortillas, spread1&1/2 cups meat mixture over tortillas, and top with 1/3 cup cheese. Repeat layers 3 more times ending with remaining cheese. Sprinkle top with jalapenos. Bake until cheese is bubbly and lightly browned, 20-30 min. Remove from oven and let sit 10 min. Top with Roma tomatoes and chopped cilantro. You can also jazz it up with  sides of sour cream, shredded iceberg lettuce, and sliced avocado.

"Believe and keep your heart on the right path."

Happy Friday, Friends! Don't forget to keep the folks in Hurricane Irma in your thoughts and prayers.

Love,

Machete Milletti

Salmon and Fall Veggies with Bagna Cauda

"A platter full of salmon and roasted and raw veggies alongside a piquant dip lets everyone choose their own dining adventure!"
(serves 4)

Salmon and veggies:
Coconut* oil cooking spray
1 lb. fingerling potatoes, halved if large, and/or sweet potato cut into 1/2" thick wedges
1 bunch broccolini, trimmed
1 T. EVOO
1/2 t. kosher* salt, divided
1 lb. wild caught* salmon
1 small fennel bulb, cut into 1/2"wedges, fronds reserved
2 med. heads Belgian endive, leaves separated
1/2 small head radicchio, cut into 1/2" thick wedges

Bagna Cauda:
1/2 cup EVOO
2 cloves garlic, very thinly sliced
8 anchovy fillets
2 T. sherry vinegar
1 T. Kerrygold* butter

Preheat oven to 425. Coat a large rimmed baking sheet with cooking spray. Toss potatoes and broccolini in a large bowl with 1 T. oil and 1/4 t. salt. Transfer the potatoes to the prepared baking sheet (leave broccolini in the bowl). Roast the potatoes, turning once halfway, for 15 min. Push the potatoes to the edges of the baking sheet. Place salmon in the middle of the pan and season with the remaining salt. Arrange the broccolinin around the salmon. Roast until the veggies are tender and the salmon is just cooked through, 6-10 min.
Meanwhile, to prepare the bagna cauda: Heat oil and garlic in a small saucepan over med.-low heat until the garlic is fragrant, about 2 min. Add anchovies and lightly crush until they flake apart. Add vinegar and butter; cook over very low heat, stirring often, 2 min. more.
Arrange the salmon, potatoes, and broccolini with fennel, endive, and radicchio on a platter. Garnish with the reserved fennel fronds, if desired. Serve with bagna cauda for dipping or drizzling.

"Gracious words are always the right words."

Love,

MM

Chicago-Style Sweet and Salty Snack Mix

Careful - ADDICTING!!
(no serving size)

Bottom of the bag cheese popcorn like Smartfood
Chocolate covered raisins
Dry roasted peanuts
Toffee bits
Caramel baking  hips
Bottom of the bag pretzel pieces

Mix all ingredients in a med. bowl. Store in an air-tight container.

"Each day we need to be still and listen to the Lord."

Love,

MM

Torta with Grilled Choirizo, Avocado, and Cilantro Cream

This sammie packs a wallop of DELISH in every bite! Editor's note: I am done traveling for awhile. Tho it has been super fun, it is SO good to be HOME!!!!!!!!!!!!!!!
(serves 4)

Sandwich:
1 T. EVOO, plus more for the grill
1 lb. fresh chorizo or spicy Italian sausage (4 links)
1 t. kosher salt
1/4 t. freshly* ground pepper
Cilantro cream (recipe to follow below)
4 Torta rolls, split
1 oz. crumbled Cotija or Feta cheese,  (1/4 cup)
1 large avocado, skin and pit removed*, halved* and thinly sliced
1 cup shredded red cabbage
1/2 cup thinly sliced radishes

Cilantro Cream Sauce:
1 cup plain yogurt
1/2 cup firmly packed chopped fresh cilantro leaves
1 t. kosher salt
3 T. freshly squeezed* lime juice

Preheat grill to med. Brush the grill grated with oil. Brush the chorizo with oil and sprinkle with the S&P. Grill the chorizo, uncovered, until thoroughly cooked, about 10 min., turning occasionally. Removed from grill and cut in half lengthwise. Mix ingredients for Cilantro cream sauce together in a small bowl. Spread 1&1/2 T. sauce on the cut side of each roll. Place 2 chorizo pieces on the bottom half of each roll. Top with 1 T. of cheese, 3 avocado sliced, 1/4 cup cabbage, and 4-5 radish slices. Cover with the top halves of the rolls and serve.

"God is making all things new."

Have FUN today!!!!

Love,

Machete Milletti

Michael's Chicken Yakitori

Whenever Michael is my cashier at Safeway, I always ask him what he is making for dinner that night. This is what he told me about yesterday (and I promptly went back and bought all I needed - boneless skinless chicken thighs and Miso). My plan is to marinate them for 2 days, and make a feast on Tuesday when I return from Everett.
(serve 4)

1 value pack of boneless skinless chicken thighs (3-4 lbs.)
3 T. brown Miso
3 T. rice vinegar
3 T. Sugar in the Raw*
23T. water

Put all the ingredients in a resealable large baggie. Refrigerate for 2 days. Grill til 165 degrees, and nicely charred. Serve with roasted garlic fried rice, and grilled asparagus or zucchini.

"To God be the Glory great things He hath done!!"

Love, And Happy Labor Day tomorrow!

MM

Slow Cooker Blueberry-Orange French Toast Casserole

This one is guaranteed to WOW 'em!
(serves 6)

Coconut* oil non-stick cooking spray
1/2 cup Sugar in the Raw*
1/2 cup milk
4 egg whites
2 eggs
1 T. grated orange peel
1/2 t. vanilla
6 slices multi-grain* bread, cut into 1" pieces
1 cup fresh blueberries
Maple syrup, optional

Coat slow cooker with cooking spray. Whisk sugar and milk in a med. bowl until sugar is dissolved. Whisk in egg whites, eggs, orange peel, and vanilla Add bread and blueberries; toss to coat. Transfer egg mixture to slow cooker. Cover; cook on low 3-4 hour or on high 1&1/2-2 hour or until toothpick inserted into center comes out mostly clean and dish is moist and tender. Let stand 5 min. before serving. Serve with warm syrup, if desired.

"No one will be as proud of you as you will be. Celebrate yourself."

And, have FUN today!!!!!

Love,

MM

Watermelon Soup and Jumbo Lump Crab Salad by Marc Forgione

Let's keep Summer going!!!!!!!
(serves 6)

Watermelon Soup:
1 t. EVOO
1 T. minced fresh ginger
1 T. minced shallot
1/2 jalapeno pepper, sliced (wear gloves*, and if you want to control the heat, remove seeds*
     and rind*)
4 cups watermelon juice, divided
3-4 T. rice wine vinegar
1-2 T. Sugar in the Raw*
1-2 T. wildflower honey
Kosher salt, to taste

Jumbo Lump Crab Salad:
1 lb. jumbo lump crabmeat
1 jalapeno, diced (same admonition as above*)
1 cup diced watermelon
2 T. roughly chopped cilantro
1 T. roughly chopped lemon verbena
1 T. roughly chopped mint
1 T. toasted and crushed coriander seeds
3 T. EVOO
2 T. freshly* squeezed* lime juice
Kosher salt, to taste

Micro-cilantro, micro-greens, or sprouts, and fleur de sel, for garnish

For the watermelon soup: Place a med. saucepan over low heat and add the oil. Add the ginger, shallots, and jalapeno and sauté until soft and translucent, about 10 min. Add half of the watermelon juice and increase the heat to high. When the juice begins to boil, immediately remove from heat. Combine the contents of the pan with the other half of the watermelon juice in a mixing bowl. Puree the mixture in batches, blending for 10 sec. per batch. Using a fine mesh sieve, strain the soup into a bowl placed in a larger bowl of ice. Season the soup with the rice wine vinegar, sugar, honey, and salt, adding only the minimum amts. at first. The actual amts. you'll need will depend on the sweetness of the watermelon juice. Taste and adjust if needed. Chill for about 1 hour.

For the crab salad: Pick through the crabmeat for shells and bones. In a large bowl, combine all the ingredients through the lime juice. Season with the salt to taste. Chill until ready to use.

Divide the salad among 6 chilled bowls and pour a generous half cup of the soup in to each bowl. Top with micro-greens and fleur de sel.

"Life is 10% what happens to you, and 90% how you react to it. " ~ Charles Swindoll

Happy Friday and First Day of September!!!!!!

Love,

Chef Machete Milletti