Halloween Bites #5: Jack-O'-Lantern Pizzas

Happy Halloween!!! Set out a variety of toppings, and let the kids (of all ages) decorate pumpkin-head pizzas. They'll have so much fun, they won't realize that they're eating their veggies!!
(makes 1 dozen)

1 lb. ground beef
1/2 t. kosher* salt
1/4 t. freshly* ground pepper
1 pkg. sourdough* English muffins, split and toasted
1 jar (14 oz.) pizza sauce
2 cups shredded part-skim mozzarella cheese
Sliced ripe olives
Chopped and slivered sweet red, yellow, and orange peppers

Preheat oven to 425. In a skillet, cook and crumble beef over med. heat until no longer pink, 5-7 min; drain. Stir in S&P. Place muffins in  a 15x10x1" pans. Spread tops with pizza sauce; top with beef. Sprinkle with cheese. Back until cheese is melted, about 6 min. Add olives and peppers to make jack-o-lantern faces.

Live your life with a purpose!!

Be safe and sane tonight!!

Love,

MM

Halloween Bites #4: Candy Corn Cookies

This buttery sweet treat can been made ahead of time by shaping and chilling the dough.
And, I didn't even know it is National Candy Corn Day!!!!!
(makes about 5 doz.)

1&1/2 cups Kerrygold* butter, softened
1&1/2 cups sugar
1/2 t. vanilla extract
3 cups all-purpose flour
1 t. baking soda
1/2 t. sea* salt
Yellow and orange paste food coloring

Cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Divide the dough in half. Tint one portion yellow. Divide remaining dough into 2/3 and 1/3 portions. Color the large portion orange; leave the smaller portion plain. Shape each portion of dough into 2 8" logs. Flatten top and push sides in at a slight angle. Place orange logs on yellow logs; push plain logs to form a slightly rounded top. Wrap in plastic; refrigerate until firm, 4 hours. Preheat oven to 350. Unwrap and cut dough into 14" slices. Place 2" apart on ungreased baking sheets. bake until set, 10-12 min. Remove to wire racks to cool.

"Anxiety is the result of envisioning the future without Christ."

Love,

MM

Halloween Bites #3: Bat Wing (Tomato) Soup

This spooky tomato soup gets extra richness from a splash of cream. It's laced with garlic (to keep vampires away!), and garnished with tasty, toasty "bat wings".
(serves 6)

2 T. canola oil
4 garlic cloves, peeled
4 cans (14&1/2 oz. each) stewed tomatoes, undrained
1/2 cup heavy whipping cream
6 slices black rye* bread
2 T. Kerrygold* butter, melted
2 t. Italian seasoning
Freshly ground pepper

In a large saucepan, heat oil over med. heat; sauté garlic just until tender Stir in tomatoes. Puree with an immersion blender. Or, puree in batches in a blender and return to pan. Bring soup to a boil. Stir in cream; heat over low heat. Keep warm. Preheat oven to 400. For wings, flatten bread on a work surface using a rolling pin. Cut each slice diagonally in half; remove crusts. Using kitchen scissors, cut to resemble bat wings. Place on an ungreased baking sheet. Brush tops with butter; sprinkle with Italian seasoning Bake until toasted, 5-8 min., turning once. Serve soup with wings. If desired, sprinkle with pepper.

"Live a life of Gratitude!!"

Love,

MM

Halloween Bites #2: Eyeball Taco Salad

Topped with creepy peepers, this tasty taco salad is packed with beef, cheese, tomato, and satisfying Southwest flavor to make your family very happy.
(serves 10)

2&1/2 lbs. lean ground beef (90% lean)
1 envelope low sodium* taco seasoning (I use Trader Joe's*)
1 can (8 oz.) tomato sauce
3/4 cup water
1 pkg. (15&1/2 oz.) nacho-flavored tortilla chips, crushed
2 cups shredded Monterey Jack cheese
2 cups shredded medium* Cheddar cheese
4 cups torn iceberg lettuce
1 med. red onion, finely chopped
10 slices tomatoes, halved
1 cup (8 oz.) sour cream
10 pitted ripe olives, halved

Preheat oven to 325. In a 6 qt. stock pot, cook and crumble beef over med.-high heat until no longer pink, 7-9 min. Stir in seasoning, tomato sauce, and water; bring to a boil. Reduce heat; simmer , uncovered, 15 min., stirring occasionally. Spread chips evenly in a greased 15x10x1" baking pan; sprinkle with Jack cheese. Top with beef mixture; sprinkle with Cheddar. Bake until bubbly, 25-30 min. Cut into 10 5x3" portions. Top each with lettuce and onion. Add tomato slices, sour cream, and olives to make eyeballs.

"You have to learn how to encourage yourself. You can't count on people to cheer you on and keep you built up."

Love,

MM

Halloween Bites #1: Ham and Cheese Spiders

For the next 5 days I will be giving you Halloween Culinary Treats Suggestions!! Kids really love eating these creepy spider-shaped sammies. It's worth the effort to put them together.
(makes 5 sandwiches)

1 cup chopped fully cooked ham
2 T. finely chopped sweet* onion
2 T. Kerrygold* butter, softened
1&1/2 t. prepared mustard
2 tubes (6 oz. each) small refrigerated flaky biscuits (5 count), divided
1 tube (11 oz.) refrigerated breadsticks
Coconut* oil cooking spray
Foil
5 slices medium* cheddar* cheese
1 large egg yolk
1 t. water
10 ripe olive slices (about 2 T.)
1 T. diced pimientos
1 t. poppy seeds

Preheat oven to 350. Using small pieces of foil, make 40 1/2" foil balls for shaping spider legs; coat lightly with cooking spray. For the filling: Mix the first four ingredients. On a greased baking sheets, pat five biscuits into 3&1/2" circles. For the spider legs cut each of 10 breadsticks crosswise in half; cut each piece lengthwise in half (reserve remaining breadsticks for another use). Attach eight legs to each biscuit, twisting and pressing onto pan to adhere. Tuck a foil ball under the center of each leg to give it a curve. Spoon filling over biscuits. Fold cheese slices into quarters; place over top. Pat remaining biscuits into 4" circles; place over cheese, pressing edges to steal. Whisk together egg yolk and water; brush over tops. Attach olives for eyes; fill centers with pimientos. Sprinkle with poppy seeds. Bake sandwiches until golden brown, 15-20 min. Serve warm.

"Autumn is a second spring when every leaf is a flower."

Have fun and Happy Friday!!!!!

Love,

Machete Milletti

Smoked Salmon and Dill Soup

This is truly an elegant offering!!
(serves 4)

2 T. Kerrygold* butter
2 shallots, finely chopped
2 T. all-purpose flour
2&1/2 cups whole* milk
1/2 fish stock cube, crumbled
1 cucumber, peeled, chopped
6 oz. smoked salmon bits
1 T. chopped fresh dill
2/3 cup half and half
Kosher* salt and freshly* ground pepper, to taste
Lemon pieces and fresh dill sprigs to garnish

Melt butter in a large saucepan. Gently cook shallots in butter until soft. Stir in flour, then gradually add milk. Bring to a boil. Add stock cube and cucumber. Simmer 10 min. Reserve several salmon bits for garnish. Chop remaining salmon bits and add to stock mixture. Cook gently 2-3 min. In a food processor or a blender, process soup to a puree. Clean pan and return puree to clean pan. Stir in the chopped dill and half and half. Season with S&P, and gently reheat. Garnish with reserved salmon bits, lemon pieces, and dill sprigs.

"Give thanks for a little and you will find a lot."

Love,

MM

Cabbage Roll Stew

A head of cabbage seems like it never ends. Here's a delish way to use it up!!
(serves 8)

2 cans (14& 1/2 oz. each) fire-roasted* petite diced tomatoes, drained
1 can (14&1/2 oz.) reduced-sodium beef broth
1 can (8 oz.) tomato sauce
1 T. cider vinegar
1 T. Worcestershire sauce
1 t. garlic powder
1 t. Cajun seasoning
1/2 t. kosher* salt
1/2 t. freshly* ground pepper
1 med. head cabbage (about 2 lbs.), cut into 1&1/2" pieces
1&1/2 lbs. ground beef
1/2 lb. bulk Italian sausage
3 garlic cloves, minced
Hot cooked rice
Chopped flat-leaf* parsley

Mix first 9 ingredients. Place cabbage in a 5-6 qt. slow cooker. In a large skillet, cook beef and sausage with onion and garlic over med.-high heat until no longer pink, 7-9 min.; drain. Spoon over cabbage; top with tomato mixture. Cook, covered, on low until cabbage is tender and flavors are blended, 5-6 hours. Serve over hot rice, and sprinkle with parsley.

"God's gift to us in Jesus Christ exceeds all gifts."

Have FUN today!!!!!!

Love,

MM

MM's Smoked Steelhead Trout Salad

I just made this with the leftover trout I baked yesterday. Took some to Carrie, and she pronounced it, "DELICIOUS!!!!"
(serves 2)

1 small wild caught steelhead trout fillet, baked with butter, EVOO, dill, and crystallized lemon
1/2 cup mayonnaise
Fresh baby dill, snipped
1 celery rib, tiny diced
1 slice preserved lemon, rinsed and diced
Green onion tops, cut with a scissors
3 drops Liquid Smoke
Freshly ground black pepper

Using a scissors or sharp paring knife, break apart fish into bite-size pieces. Put into a med. bowl, and add all the rest of the ingredients. Mix gently, but thoroughly. Chill. This would be great served in an avocado half.

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

Love,

MM

Jalapeno-Swiss Turkey Burgers

These easy burgers are extra juicy and loaded with flavor. Do not be tempted to use ground turkey breast, the patties are pretty simple, so they need the extra fat to keep them tender, juicy, and crumble-free.
(serves 4)

1 lb. ground turkey
1 small sweet* onion, finely chopped
3/4 t. kosher* salt
1/4 t. lemon* pepper
8 slices Swiss cheese
1 jalapeno pepper, sliced (wear gloves* and remove seeds* and membranes*)
4 pretzel hamburger buns, split and toasted
Optional toppings: salsa and sour cream

Combine turkey, onion, S&P; mix lightly but thoroughly. Shape into 4 1/2" thick patties. Place burgers on an oiled grill rack or in a greased 15x10x1" pan. Grill, covered, or broil 4" from the heat until a thermometer reads 165, 4-6 min. per side. Top each burger with 1 slice of cheese. Grill or broil 1-2 min. to melt cheese. Serve on buns. Top as desired.

"Where energy goes, energy flows."

Make sure to have some FUN today!!!!

Love,

Machete Milletti

Quick Moroccan Shrimp Skillet

This one pan wonder has WONDERFUL aroma!!
(serves 4)

1 T. canola oil
1 small sweet onion, chopped
1/4 cup pine nuts
1 lb. uncooked shrimp (16-20 per lb.), peeled, deveined, and tails removed*
1 cup uncooked pearl (Israeli) couscous
2 T. fresh* lemon juice
3 t. Moroccan seasoning (ras el hanout)
1 t. garlic salt
2 cups hot water
Minced fresh parsley
Lemon crowns*

In a skillet, heat oil over med.-high heat; saute onion and pine nuts until onion is tender, 2-3 min. Stir in next six ingredients; bring just to a boil. Reduce heat; simmer, covered, until shrimp turn pink, 4-6 min. Take off heat; let stand 5 min. Top with parsley, and serve with lemon crowns.

"Parents, be intentional: Tell your children that they are valued, accepted, capable, forgiven, and loved. Focus on the positive."

Love,

MM

Cranberry Chocolate Chip Pecan Pie

Well, this pie certainly incorporates all the sweet and tart flavors we love!!!
(serves 8)

1 sheet refrigerated pie pastry
4 large eggs
1 cup dark corn syrup
2/3 cup sugar
1/4 cup Kerrygold* butter, melt
3/4 t. ground cinnamon
1/4 t. ground nutmeg
1&1/2 cups fresh or frozen cranberries, thawed, chopped
1 cup miniature semisweet chocolate chips
1 cup pecan halves

Preheat oven to 375. Unroll pastry sheet into a 9" pie pan: flute edge. Refrigerate while preparing filling. Whisk together eggs, corn syrup, sugar, melted butter, and spices. Sprinkle cranberries and chocolate chips on the bottom of crust; top with egg mixture. Arrange pecans over filling. Bake on a lower oven rack until crust is golden brown and filling is puffed, 40-50 min. Cool on a wire rack. Refrigerate leftovers.

"Our sin is great - God's grace is greater."

Love,

MM

Chorizo* Tortilla Pie

This takes lasagna and gives it a Mexican twist. You can easily double this for your Seahawks game watching gang!!
(serves 4)

1/2 lb. Mexican chorizo*, lean ground beef, turkey*, or chicken*
1/2 cup chopped sweet* onion
2 garlic cloves, minced
1 t. chili powder
1/2 t. ground cumin
1 can (14&1/2 oz.) Mexican diced tomatoes, drained
3/4 cup reduced-fat ricotta cheese or small curd* cottage cheese*
1/4 cup shredded part-skim mozzarella cheese
3 T. minced cilantro, divided
4 whole wheat, corn*, or flour* tortillas (8")
Coconut* oil cooking spray
1/2 cup shredded Mexican 4 cheese blend*

Preheat oven to 400. In a skillet, cook and crumble meat with onion and garlic over med. heat until no longer pink, 4-6 min. Stir in spices and tomatoes. Bring to a boil; remove from heat. In a bowl, mix ricotta, mozzarella, and 2 T. cilantro. Place one tortilla in a 9" round baking pan coated with cooking spray. Layer with half of the meat sauce, one tortilla, the ricotta mixture, another tortilla, and the remaining meat sauce. Top with remaining tortilla; sprinkle with cheddar, and remaining cilantro. Bake, covered, until heated through, 15-20 min. Let sit for 10-15 min. before slicing.

"Share Christ's love with one another."

Love,

MM

Bacon Breakfast Pizza

Here's an "eye opener" for ya!
(serves 8)

1 tube (13.8) oz. refrigerated pizza crust
2 T. EVOO, divided
6 large eggs
2 T. water
1 pkg. (3 oz.) real bacon bits, or bake your own using uncured smoked bacon*
1 cup shredded Monterey Jack cheese
1 cup shredded sharp* cheddar cheese

Preheat the oven to 400. Unroll and press dough onto bottom and 1/2" up sides of a greased 15x10x1" pan. Prick thoroughly with a fork; brush with 1 T. oil. Bake until lightly browned, 7-8 min. Meanwhile, whisk together eggs and water. In a nonstick skillet, heat remaining oil over med. heat. Add eggs, and cook and stir just until thickened and no liquid egg remains. Spoon eggs over crust. Sprinkle with bacon bits and cheese. Bake breakfast pizza until cheese is melted, 5-7 min.

"My housekeeping style is best described as 'there appears to have been a struggle!'" ~ wha wha wha..

Love,

MM

Juicy Chicken Burgers with Spicy Special Sauce

To many people "good chicken burger" is a contradiction in terms. But not so with this recipe with the addition of apple and onion to make them JUICY.
(makes 4 burgers)

Chicken Burgers:
1 lb. boneless, skinless chicken breast, diced
1/2 cup Granny Smith* apple, shredded
1/4 cup sweet* onion, minced
Kosher* salt and freshly* ground pepper
Coconut* oil non-stick cooking spray
Baguette, cut into four 3" wide sections, halved lengthwise and toasted
Butter* lettuce
Campari* tomato, sliced

Spicy Special Sauce:
2 T. 2% cottage cheese
2 T. reduced-calorie mayonnaise
2 T. prepared yellow mustard
2 T. dill* pickle relish
1 T. shallot, chopped
2 t. ketchup
1 t. chile-garlic sauce
2 T. chopped fresh flat-leaf* parsley
Kosher* salt and freshly* ground pepper, to taste

To make the burgers: Preheat grill or broiler to med.-high. Pulse chicken, apple, and onion in a food processor until coarsely ground. Shape into 4 patties; season with S&P, then lightly coat both sides of patties with nonstick spray. Grill burgers 4 min. per side. Serve on toasted baguette with lettuce, tomato slices and sauce.
To make the sauce: Pulse all ingredients except parsley and seasonings in a mini food processor until smooth. Transfer to a small bowl. Stir in parsley, S&P.

"We were created to enjoy God forever."

Happy Friday, Friends!!!

Love,

MM

Potage au Cresson (Watercress Soup)

This wonderful soup (that Emily Gilmore adored on "The Gilmore Girls") is easy to make, healthy to the extreme, and the flavor impresses everyone!
(serves 2-3)

2 T. Kerrygold* butter
1 large shallot, peeled, thinly sliced
2 cups watercress stems
1 russet potato, peeled, diced
2 T. fresh thyme leaves*
1 t. kosher* salt
1/2 t. fresh ground white* pepper
3 cups water, divided
Crème fraiche, for garnish
Chopped watercress leaves, for garnish

Cook the veggies: In a Dutch oven, melt butter. Add shallot and sauté until lightly golden. Add watercress stems. Cook for 2 min., gently stirring once or twice. Add potato, thyme, S&P, and 2 cups water. Boil for 12-15 min., until potato pieces are soft. Remove from heat.
Blend the soup: Working in batches, blend soup in a blender or food processor until the chucks of veggies turn into a smooth liquid. Return soup to Dutch oven.
Cook the soup: Cook over me.-high heat. Add remaining 1 cup water and stir until soup until fully blended. Simmer for 10 min.
Serve the soup: Ladle soup into single serving bowls. Garnish with a dollop of crème fraiche and a sprinkle of chopped watercress.

"Service to others is the rent you pay for your room here on Earth."

Have FUN today, but hold on to your hats - Thar she blows!! There is a "toupe warning" out!!!

Love,

MM

Los Cabos Pico de Gallo

You can be an armchair traveler when you dive into this traditional and mouthwatering chunky farm-fresh salsa. There is a bit of chop chop chopping to do, but you will be rewarded. Just think about swaying palm trees!!
(makes 2&1/2 cups)

2 med. Campari* tomatoes, seeded, and diced
1/3 large sweet* onion, diced
1/4 cup chopped fresh cilantro
1 scallions, minced
1-2 Serrano peppers, or jalapenos, seeded, membrane removed*, and minced (wear gloves*)
2 cloves garlic, minced
1 T. fresh* lime juice
3/4 t. EVOO
1/2 t. ground cumin
Kosher* salt and freshly* ground pepper, to taste

In a bowl, combine all ingredients. Cover, and refrigerate at least 30 min. Serve with tortilla chips or spread on tacos.

"You've got SO much happiness ahead!"

Love,

Machete Milletti

Vaquero Steaks with Pepper Relish and Goat Cheese And Chimichurri Bread

"I doubt Argentinian 'Vaqueros' (cowboys) dine on spice-rubbed steaks, nor do they grill bread with a garlic-parsley sauce, but I know they wouldn't complain if this menu wound up on their dinner plates one night!"
(serves 4)

Steaks:
3 t. brown sugar
1&1/2 t. each paprika, ground cumin, dried oregano, and freshly* ground pepper
Kosher* salt, to taste
4 tri-tip or sirloin steaks, 1 lb.

Relish:
2 T. red wine vinegar
1/2 t. Dijon mustard
1/2 t. Sugar in the Raw*
1 T. EVOO
1 each red and yellow bell pepper, roasted, peeled, seeded, and diced
1/4 cup scallions, sliced
1/4 cup goat cheese, crumbled

Chimichurri Bread:
2 T. unsalted Kerrygold* butter, softened*
1 T. Parmesan, grated
1/2 t. each dried oregano, dried thyme leaves, and red pepper flakes (or to taste on the last*)
2 garlic cloves, minced
Kosher* salt, to taste
1 cup chopped fresh flat-leaf parsley
1 baguette, halved horizontally

Prepare the grill to high (or turn on the broiler*).
To prepare the steaks: Combine the brown sugar and seasonings in a small bowl; transfer 1/4 t. of the mixture to a large bowl for the pepper relish. Dump the brown sugar/seasoning mixture onto a rimmed baking sheet, and turn the steaks in it - coating all sides, and pressing down with fingers to adhere. Set steaks aside.
To make the relish: Whisk vinegar, Dijon, and sugar together with the spices in the bowl. Drizzle in oil, whisking constantly, until blended. Add bell peppers and scallions, and toss to blend.
Grill or broil steaks until cooked to desired doneness, turning once, 8-10 min. total for medium-rare; depending on the thickness of the steaks. Do not turn off grill or broiler. Remove from heat, let rest 5 min., then serve with the relish and goat cheese.
To prepare the bread: Mash butter, Parmesan, herbs, pepper flakes, garlic, and salt together in a bowl; stir in parsley. Spread butter over cut sides of baguette, then grill, buttered side down, until toasted, 1-2 min.

"I believe you can achieve anything if you work hard enough to get it." ~ Victoria Beckham

Love,

MM

Easy Mediterranean Shrimp Pizza on Flatbread

Total prep and cooking time = 15 minutes!!
(serves 2 as a dinner, or 4 as an appetizer)

EVOO
3 rustic white Flatout Artisan Thin Pizza Crust (the package includes 6)
1/2 lb. shrimp, cooked and peeled, tails removed*
1/2 cup grated Parmesan cheese
1 cup low-fat crumbled feat cheese, more or less to your liking
1/2 cup sun-dried tomato bits
1 shallot, thinly sliced
1/2 red* bell pepper, chopped
1 cup grape tomatoes, halved
1 t. dried oregano
crushed red pepper flakes (optional)
2 T. chopped flat leaf parsley

Heat oven to 375. Place flatbreads on a rimmed* parchment lined baking sheet. Lightly brush with olive oil. Place in the oven for 2 min. or so. Remove from oven briefly (but keep oven on). Top the warmed flatbreads with the next 7 ingredients. Sprinkle with oregano and crushed red pepper flakes. Place back in the oven for approximately 3-4 min. Remove and garnish with parsley. Slice and enjoy!!

"Care for creation honors the Creator."

Have FUN today!!!

Love,

MM

Antipasto Salad with Roasted Red Pepper Vinaigrette

In this one, "Garlic infuses the lively dressing with big, bold taste - perfect over a hearty salad of veggies and Italian meat and cheese!"
(serves 6)

Vinaigrette:
3 T. red wine vinegar
1 T. minced drained roasted red pepper from a far
2 t. Dijon mustard
1/2 t. minced fresh garlic
1/4 t. dried Italian seasoning
1/8 t. kosher* salt
1/8 t. freshly ground pepper
1/3 cup EVOO

Salad:
4 cups baby arugula leaves, stems removed*, about 4 oz.
2 ribs of celery, cut into 1/4" thick slices, about 1 cup
2 plum or Campari* tomatoes, cut into wedges
1/3 cup drained pitted Kalamata olives
1/2 cup drained artichoke hearts, quartered
6 slices deli-sliced provolone cheese, 3 oz.
6 slices del-sliced salami, such as soppressata

To make the vinaigrette: In a small bowl, place all the ingredients. Whisk well to combine. Set aside.
To make the salad: Arrange arugula on a serving platter. Top with rows of celery and tomatoes on one side, and olives and artichoke hears on the other side. Fold slices of cheese and salami into quarters; arrange in rows in the center of the salad. Drizzle salad with some of the vinaigrette; serve with remaining vinaigrette on the side.

"Dreams are the reality of tomorrow."

Love,

Machete Milletti

Hawaiian Ham Kabobs

I LOVE tasty food on a stick!!
(makes 4)

16 oz. Uncured Honey Ham deli slices
3 red* bell peppers, washed and cut into 1" pieces
1 pineapple, trimmed and cut into 1" cubes
1 small red onion, cut into 1" pieces
4 bamboo skewers, soaked in water
2 sprigs of fresh thyme
Kosher* salt
Freshly* ground pepper
Canola oil

Assemble kabobs: Alternating all the ingredients on the skewers. Very gently brush the kabobs with oil. Season with S&P. Grill over high heat. When kabobs have been removed from the grill, season with thyme leaves and serve immediately.

"Joy emerges from the ashes of adversity."

Have FUN today!!!

Love,

MM

Salmon Puffs

I am a FAN of the Gilmore Girls, and Emily always served these little (and easy) delights!!
(makes 30 puffs)

1/2-2/3 cup fresh wild caught* salmon
3/4 t. fresh dill, chopped
1/4 cup fresh lemon juice
1/4 .cayenne pepper
1 t. whole grain mustard
4 t. Port Salut cheese, rind removed
Flour, for dusting
2 puff pastry sheets
Chives for garnish, cut into 90 1" pieces

Preheat oven to 400. Move rack to center position.
Make the salmon filling: In a food processor, add salmon, dill, lemon juice, and cayenne. Process until a coarse paste forms. Add mustard and cheese. Process until the mixture is smooth. Set aside.
Cut the dough: Lay out a pasty sheet of the puff pastry n a lightly floured surface. Use a shot glass (or any round small cutter) to cut 15 circles from the sheet.
Assemble: Using a mini muffin pan or tart pan, press a round of dough into each cup. Use a small fork to pork 10-15 holes into the bottom-flat part of the dough. Put the salmon mixture into a pastry bag with a wide-gauge tip, or a zip-lock bag with the corner snipped off. Squeeze about 1 t. of the mixture into the center of each cup.
Bake, garnish, and serve: Bake puffs for 12 min. Remove from oven. Salmon may have popped up during baking. If so, press it back down into pastry. Remove puffs to a plate or serving platter. Use a skewer of two toothpicks to make a hole, 1/4" deep, in the enter of each puff. Place 3 pieces of chives in the hole so they are sticking straight up. Serve with a smile!!*

"Like children, we can learn to rest in the love of God."

love,

MM

Olive Oil-Braised Fennel and Carrots with Orange-Tarragon Vinaigrette

I found an old Cuisine at Home mag. yesterday, and saw this intriguing side. Here is the quote: "You know you've got a winning recipe on your hands when the staff hovers around the kitchen island and wolfs down braised fennel and carrots as if they were warm chocolate chip cookies!"
(serves 4)

1 cup water
1/3 cup EVOO
1 T. garlic, sliced
1 t. kosher salt, plus more to taste
Freshly ground pepper, to taste
1 fennel bulb, cut into wedges, leaving root intact (1 lb.)
8 oz. baby carrots
2 T. rice vinegar
1 t. orange zest, minced
1/4 t. Sugar in the Raw*
1 T. chopped fresh tarragon
1 orange, sliced into segments
10 dry-cured or kalamata olives, pitted and halved
Fennel fronds, for garnish

To cook the vegetables: Combine water, oil, garlic, and 1 t. salt in a large saucepan. Add the fennel and carrots, and bring to a boil. Reduce heat to med.-low, cover, and simmer until veggies are tender, 15-20 min. With a slotted spoon, transfer veggies to a bowl, cover, and keep warm. Increase the heat under the saucepan to med.-high, and reduce liquid, uncovered, to 1/3 cup, 5 min. Strain the liquid, which will be mostly oil, into a cup.
To make orange-tarragon vinaigrette: Whisk vinegar, zest, sugar, S&P into braising liquid, then add tarragon. Divide fennel and carrots among 4 serving plates. Top with orange segments and olives. Drizzle 2 T. vinaigrette over each serving, and garnish with fennel fronds.

"Life is a great big canvas, and you should throw all the paint on it you can." ~ Danny Kaye

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

Love,

MM

Thanks for Taking Me to the Moon Peanut Butter Moon Pie

It's a showstopper!! We all sing in the kitchen, but this pie turns it into a Broadway stage. Courtesy of the musical Waitress, this recipe is sure to wow the crowd.
(makes a 9&1/2" pie)

Graham cracker pie shell:
1&3/4 cup graham cracker crumbs
6 T. (3/4 stick) unsalted Kerrygold* butter, melted

Filling:
1 8 oz. pkg. cream cheese, at room temp.
1 cup creamy peanut butter (not all natural)
1 cup confectioners' sugar
1&1/2 cups heavy cream, chilled
1 t. pure vanilla extract

Marshmallow whipped cream:
1 cup heavy cream, chilled
2 T. confectioners' sugar
1 cup marshmallow crème
4 MoonPie Minis, halved crosswise, for garnish
1 T. grated bittersweet or semisweet chocolate for garnish

For the pie shell: Preheat the oven to 350. Toss together the crumbs and butter in a med. bowl to moisten. Press the mixture onto the bottom and up the sides of a 9&1/2" deep-dish pie pan. Refrigerate for at least 15 min. to firm up the butter. Bake in the center of the oven for a bout 10 min. or until just set and fragrant. Place on a wire rack to cool to room temp.
For the filling: In a med. bowl, using a handheld mixer, beat the cream cheese, peanut butter, and confectioners' sugar on med. speed until well-blended and smooth. In another med. bowl, beat the cream and vanilla on high speed until it holds firm peaks. Beat the whipped cream into the cream cheese mixture on low speed. Pour the filling into the crust and smooth the top Refrigerate the filling for at least 3 hours or until set.
For the topping: In a large bowl, using the handheld mixer, beat the cream and confectioners' sugar on high speed until it holds soft peaks. Add the marshmallow crème and beat to firm peaks. Scoop the topping into a pastry bag fitted with a fluted top and pipe it decoratively over the filling. Nestle the halved MoonPies into the whipped cream and sprinkle with the grated chocolate.

"Some old-fashioned things like fresh air and sunshine are hard to beat." ~ Laura Ingalls Wilder

Love,

MM

Sesame-Beef Noodle Stir-Fry - Gluten-Free/Dairy-Free

This recipe uses lean flank steak and a quick-prep sauce that makes for a crowd-pleasing Asian meal with 50% fewer calories than takeout versions.
(serves 4)

2 T. toasted sesame oil
1 T. gluten-free soy sauce
1 T. rice wine vinegar
1/2 t. garlic powder
1/2 t. onion powder
Kosher* salt, and freshly* ground pepper
1 lb. flank steak
8 oz. gluten-free spaghetti, cooked
4 scallions diagonally, sliced
1 t. toasted* sesame seeds

In a bowl, whisk 1st 5 ingredients and S&P to taste; rub half over steak. In a skillet over high heat, cook steak 4 min. per side for rare or desired doneness. Transfer steak to plate; let rest 10 min. Slice against the grain; return to pan. Add noodles and remaining sauce; toss to coat. Divide among 4 bowls. Garnish with scallions and sesame seeds.

"Spending time with Jesus is a joy!"

Love,

Machete Milletti

Mediterranean Baked Sole Fillet

I am definitely going to make this dish!! Right up my alley. Editor's note: if you can not find Sole, you can use tilapia, but adjust the cooking time as Sole fillets are very thin.
(serves 6)

Juice from 1 lime or lemon
1/2 cup EVOO
1/2 cup unsalted Kerrygold* butter, melted
2 shallots, thinly sliced
3 garlic cloves, thinly-sliced
2 T. capers, rinsed*
1 t. seasoned salt or to your taste
3/4 t. freshly* ground pepper
1 t. ground cumin
1 t. garlic powder
1.5 lb. Sole fillet (about 10-12 thin fillets)
4-6 green onion, top trimmed, halved lengthwise
1 lime or lemon, sliced
3/4 cup roughly chopped fresh dill for garnish

In a small bowl, whisk together lime juice, olive oil, and melted butter with a dash of seasoned salt. Stir in the shallots, garlic, and capers. In a separate small bowl, mix together the seasoned salt, pepper, cumin, and garlic powder. Spice fish fillets on both sides. Place the fish fillets on a lightly oiled large rimmed* baking pan or dish. Cover with the buttery lime mixture you prepared earlier. Now arrange the green onion halves and lime sliced on top. Bake in a 375 oven for 10-12 min. Do not overcook. Remove the fish fillets from the oven and garnish with the chopped fresh dill. Serve next to white rice, or roasted Greek potatoes, and a simple wedge* salad.

"To take the fear out of living, put your faith in the living God."

Happy Columbus Day!!

Love,

MM

Cacio e Pepe (Cheese and Pepper Pasta)

This is Pasta Pronto!!
(serves 4-6)

1 lb. long pasta such as bucatini, spaghetti, or long fusilli
1/2 cup Parmiagiano-Reggiano chese
1/2 cup freshly grated Romano cheese, plus more for serving
Generous amt. of freshly ground black pepper
EVOO for drizzling
Flat leaf parsley*, chopped, for serving

Cook the pasta in a large pot of boiling salted water, according to package directions, until al dents. Reserve 3/4 cup pasta water. Drain pasta; return to pot. Combine the cheeses and tossing the pasta, gradually add cheese mixture to pot so it melts without clumping, adding enough reserved pasta water to make a creamy sauce. Mix in the pepper. Divide evenly among 4-6 bowls. Top witch with a drizzle of olive oil, additional Romano cheese, and chopped parsley.

"An offering given in faithful obedience is just right."

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

Love,

MM

Apple and Cranberry Hand Pies

These are BEYOND cute, and hand pies are such a grab and go treat!!
(makes 16)

1/4 cup apricot jam
1/2 t. pure vanilla extract
1 Granny Smith* apple, peeled, cored, and cut into 1/4" pieces
1/3 cup cranberries, thawed if frozen
1/4 cup Sugar in the Raw*, plus more for sprinkling
1/4 t. ground cinnamon
4 refrigerated rolled pie crusts
1 large egg, beaten
3&1/2" apple cookie cutter

Heat oven to 425. In a large bowl, whisk together jam and vanilla. Add apple and cranberries, sprinkle with sugar and cinnamon, and toss to combine. Working between two pieces of parchment paper, roll each crust to 1/8" thick. Using the cookie cutter, cut out 8 apples from each pie crust. Place half the cutout on parchment lined baking sheets. Divide the apple mixture among the cutouts on the prepared sheets (about 2 heaping T. each), placing directly in the center of each cutout. Lightly brush borders with beaten egg. If desired, using a small knife, cut small slits or shapes in remaining cutouts. Sandwich filling with scored apple cutouts, and press the edges to seal. Brush tops of hand pies with remaining egg, sprinkle with sugar, and bake until golden brown, 12-15 min. Let cool on a wire rack*.

"Don't despair because of evil; God will have the last word."

Have FUN today!!!

Love,

MM

Italian Cod and Linguine ~ G.F.

Here is an international noodle power bowl delight that is hearty, flavorful, and gluten - free!
(serves 4)

8 oz. gluten-free linguine
1/2 cup minced sweet* onions
2 cloves garlic, minced
2 t. EVOO
1 lb. boneless cod fillet
1 cup cherry tomatoes, halved
1 (8 oz.) jar roasted red peppers, drained and sliced
1/2 cup heavy cream
Kosher* salt
Freshly* ground pepper
Lemon crowns*

Cook pasta as package directs (reserve water). In a pan over med. heat, cook onions and garlic in oil 5 min. Add cod; cook 10 min. or until cooked through, turning. Remove cod to a plate; add tomatoes, peppers, and cream to pan. Let simmer 10 min. adding pasta cooking water to thin as needed. Stir in cooked pasta. Season to taste with S&P. Serve with lemon crowns.

"Happiness in not a matter of intensity but of balance, order, rhythm, and harmony."

So Happy Friday, Friends! May you find the above mentioned 4 words in your life today!!!

Love,

MM

Chili Stuffed Waffle Quesadillas with Mango Salsa

Not only does this sound great, but did you know that the vitamin C in the tropical fruit, mango, dials down the adrenal glands' output of the tension-triggering hormone, cortisol? So it is good and good for you!!
(serves 6)

1/2 lb. ground beef
1 T. EVOO
1 (12 oz.) far salsa
2 mangos, diced
1/4 cup diced red onion
1 lime, juiced
12 (16") gluten-free tortillas
1 cup shredded sharp* cheddar, or 4 shredded Mexican* cheeses

In a pan over high heat, cook beef in oil for 5 min. Add salsa; let simmer 15 min. In a bowl, toss the next 3 ingredients to make the mango salsa. Heat a waffle maker. Top 1 tortilla with cheese and 1/4 cup chili. To with second tortilla. Cook 3 min. or until toasted. Repeat with remaining tortillas. Serve with mango salsa.

"You can find Joy even in your most difficult days."

Love,

MM

Pumpkin Coconut Squares

Saw this in the Seattle Times today. Here is their quote, " Here's a scrumptious treat for Halloween. It happens to be too delicate to give away to trick-or-treaters, but it's just right for you and your family and friends at a Halloween party or dinner!" Editor's note: whenever you see an asterisk*, it denotes changes or suggestions I have made. If the initials MM proceed the title, it is a recipe that I have made up.
(makes 36 squares)

1 15 oz. can pumpkin puree (not pie filling)
6 T. unsalted Kerrygold* butter, divided, plus extra for buttering the pan
1&1/2 cups finely ground gingersnap crumbs from about 35 2" cookies
2 large eggs
3/4 cup well-stirred unsweetened coconut milk (stir in the coconut cream at the top of the tin
    down into the rest of the milt to incorporate before measuring)
2/3 cup packed dark brown sugar
1&3/4 t. ground cinnamon, divided
1&3/4 t. vanilla extract, divided
1/2 t. ground ginger
1/4 t. sea* salt
6 oz. cream cheese, softened
3/4 cup powdered sugar
1/2 cup plus 2 T. toasted sweetened coconut flakes
Cheesecloth

Cut out a square of cheesecloth large enough to wrap around the puree with about a 4" border on all sides. Spoon the puree into the cheesecloth, tie the ends of the cheesecloth together to form a bag and thread a chopstick, skewer, or dinner knife through the opening at the top. Place the chopstick over the top of a deep bowl and let the bag hang over the bowl. Chill for at least 8 hours or overnight. After the draining period, squeeze the cheesecloth gently to extract even more water, discard all the liquid at the bottom of the bowl and set the puree aside. Preheat oven to 375. Butter a 9x9x2" baking pan. Melt 1&1/2 T. of the butter. In a med. bowl, stir together the gingersnap crumbs and the melted butter and pat the crumbs evenly into the boom of the pan. Bake on the middle rack until the crumbs begin to darken, 6-8 min. Remove from oven. Meanwhile, in the same bowl you mixed the crumb mixture, whisk the eggs until the are beaten lightly, add the coconut milk, brown sugar, 1 t. of the cinnamon, 1 t. of the vanilla, ginger, and salt, and whisk until smooth. Stir in the drained pumpkin puree and spread evenly over the crumbs. Bake on the middle rack until the center has set, about 25 min. Remove and let cool completely on a wire rack. In a med. bowl combine the cream cheese, the remaining butter, powdered sugar, remaining cinnamon, and vanilla; beat until very smooth. Spread the mixture evenly over the top of the cooled pumpkin filling and sprinkle the coconut on top of the cream cheese frosting, pressing it down lightly. Chill until firm, about 2 hours. Cut into 36 squares and serve.

"Interruptions can be opportunities to serve".

Love,

MM

Stuffed Acorn Squash

A Perfect Autumnal meal!
(serves 4)

2 med. acorn squash (2 lbs.)
3/4 lb. ground beef
1 small sweet* onion, diced
1/4 lb. Muenster cheese, shredded (1 cup)
1/4 cup balsamic* ketchup
1/2 t. Sugar in the Raw*
1 T. water
Kosher salt
Freshly* ground pepper

Cut each squash lengthwise in half; discard seeds. Place halves, cut-side up, in a 12"skillet; add about 1/2" water to skillet. Over high heat, heat to boiling. Reduce heat to med.-low; cover skillet and cook 10 min. or until squash is fork-tender. Carefully drain liquid from squash cavities. Meanwhile, in a 3 qt. saucepan over med.-high heat, cook ground beef and onion unil meat is browned and onion is tender, about 10 min., stirring occasionally. Stir in cheese, ketchup, sugar, 1 T. water, 1/2 t. salt and 1/4 t. pepper. Cook over low heat until cheese is melted, stirring frequently. To serve, place squash halves, cut-side up, on a warm platter; sprinkle lightly with S&P. Spoon meat mixture into squash centers. I would serve a wedge salad with a blue cheese vinaigrette to accompany.

"It doesn't matter what you do in life - just be the BEST at it!" ~ Clint Eastwood

And, have FUN today!!!

Love,

Machete Milletti

Billie Franklin's Broccoli Salad

Billie Franklin was def. a Saint in our Church (and MISSED SO MUCH), and famous for this WONDERFULLY delish salad that can be easily double for a group. Thanks to Diane for sending to me!
(no serving size)

Broccoli Salad:
3 cups broccoli (crowns only), chopped with a knife
1/2 cup sweet red onion, chopped
2 T. veg. oil
1 pkg. chicken flavor top ramen noodles (reserve seasoning packet), crushed
1/2 cup sliced almonds
2 T. sesame seeds

Dressing:
1/4 cup veg. oil
1&1/2 T. red wine vinegar
1&1/2 T. rice vinegar
2 T. Sugar in the Raw*
1/2 cup mayonnaise
Seasoning packet from ramen noodles

To make the salad: Put the broccoli and onion in a zip lock baggie and chill. Add the oil to a skillet on med. high. Put the ramen noodles in a large baggies, seal, and crush with a rolling pin. Add the sliced almonds and sesame seeds. Brown ingredients, stir constantly to keep from burning until light brown. Let cool.

To make the dressing: Mix all the ingredients well together in  bowl. Let chill.

Mix all ingredients together right before serving.

"Be GOOD at life!!"

Love,

MM

Mediterranean Chicken Galette

This is what I am making for dinner tonight!! Editor's note: I used raw chicken breast strips that I sprinkled with Sumac, garlic powder, dried oregano, and salt free Greek seasoning. Sprayed with coconut oil, and baked. I can't even begin to describe the aroma that wafted from my oven!!!
(serves 4)

1/2 med. sweet* onion, thinly sliced
1/2 bunch red Swiss chard, stems discarded, leaves torn into pieces (about 6 cups)
Rotisserie chicken breasts, skin discarded, meat shredded
4 jarred sweet red cherry peppers (such as Peppadew), sliced
2 T. EVOO
2 t. fresh lemon* thyme, or 1/2 t. dried
Kosher salt, and freshly* ground pepper
3 oz. crumbed feta (2/3 cup)
1 refrigerated rolled piecrust
1 large egg, beaten
Green salad, for serving

Preheat oven to 400. In a large bowl, toss together onion, chard, chicken, peppers, oil, thyme, and 1/2 t. each S&P. Fold in feta. Working on a piece of parchment paper, roll piecrust into a 14" circle. Slide the paper and crust onto a baking sheet. Spoon chicken mixture onto crust, leaving a 2&1/2" border. Fold the border over the chicken mixture. Brush crust with egg and bake until crust is golden brown and veggies are tender, 25-30 min. Cover with foil if filling is getting dark or dry. Serve with a green salad.

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

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

Love,

Machete Milletti