Marinated Olives

These tasty gems are easy to tote to a Holiday party, tailgate happening, or even given as a gift.
(serves 32)

1 orange
1 lemon
1/4 cup EVOO
2 t. red wine vinegar
5 bay leaves
4 garlic cloves
2 thyme sprigs
1 rosemary sprig
4 cups mixed black and green olives, pitted

Cut 3 (1/4" thick) slices from the orange; set aside. Squeeze the juice from the remaining orange to equal 3 T. Cut 3 (1/4" thick) slices from the lemon. Squeeze the juice from the remaining lemon to equal 1&1/2 T. Stir together the olive oil, vinegar, bay leaves, garlic, lemon and orange juices in a small saucepan; cook over. med.-low until just warmed, about 10 min. Remove from heat. Add the reserved lemon and orange slices, thyme, and rosemary. Let stand 20 min. Place the olives in a wide-mouth 1 quart jar. Pour the citrus-herb mixture oven the olives. Cover with a tight fitting lid, and chill 2 hours. Shake the jar to redistribute seasonings before serving. Store in the fridge up to 2 weeks.

"Don't try so hard to be cool It always shows, and that's uncool."

Love,

MM

Coriander-Crusted Pork Tenderloin iwth Roasted Potatoes and Yogurt Herb Citrus Sauce

Coarsely ground spices make a lovely crust on pork tenderloin, and the active prep. time on this meal is only 20 min.!!
(serves 4)

1 T. black peppercorns
1 T. coriander seeds
1 t. kosher salt, divided
1 t. Dijon mustard 
1 (1 lb.) pork tenderloin, trimmed
3 T. EVOO, divided
1 b. refrigerated potato wedges (such as Simply Potatoes)
1/2 cup plain whole-milk yogurt (not Greek style)
2 T. chopped fresh cilantro
1/2 t, grated lime rind
1 t. fresh lime juice

Preheat oven to 475. Crush the peppercorns and coriander seeds with a mortar and pestle or small heavy skillet until coarsely ground. Combine with 3/4 t. salt in a small bowl. Spread mustard evenly over pork; coat with spice mixture. Heat 2 T. oil in a large cast-iron* skillet over med.high. Add pork; cook 5 min., turning to brown on all sides. Place pork and potatoes on a parchment paper-lined baking sheet; drizzle with drippings from skillet. Bake for 10-12 min. or until a meat thermometer inserted in center of pork registers 145. Let pork stand 5 min. Cut across the grain into slices. Combine remaining 1/4 t. salt, remaining oil, yogurt, cilantro, rind, and juice in a bowl; serve with pork and potatoes. Steamed and buttered broccoli florets with a squeeze of lemon would be a lovely addition to your feast, along with some warm bread.

"Choose to be kind, but for kindness to work, it must be delivered with humor and humility."

Love,

MM

Kofta Pita Sandwich, Turkish Style

I LOVE lamb in any form, and this one sounds DELISH!!
(makes roughly 18-24 patties)

For the baked kofta:
2 lb. ground lamb
1 egg
1 cup plain bread crumbs
2 garlic cloves, minced
1 t. kosher* salt
2&1/2 t. ground sumac, plus more for later
2 t. ground cumin
1&1/2 t. red pepper flakes. plus more for later
1&1/2 t. smoked paprika, plus more for later

For the pita sandwich fixings:
6 warm Greek pita or flatbread
Sea Salt and Crack Pepper Sabra Hummus or Garlic Herb Sabra Hummus
1 bunch fresh Italian flat-leaf* parsley, steams removed
6 oz. baby arugula
3 Campari* tomatoes, cut into wedges
1 English or Persian* cucumber, sliced into rounds
1 red* onion, sliced into rounds or half-moons
Pitted* Greek olives
Jalapeno slices, optional
1&1/2 t. red pepper flakes, plus more for later
1 t. smoked paprika, plus more for later

Preheat oven to 425. In a large mixing bowl, combine the lamb, egg, bread crumbs, and garlic with the salt and the spices. With clean hands, kneed together until all is well combined. Form the lamb mixture into small balls. Push lightly to flatten into patties. Arrange them 1" apart on a large rimmed* baking sheet. Do not crowd, using two sheets, if necessary. Bake for 20-25 min. or until patties are well browned and the center is done. Meanwhile, mix together a small equal amt. of the sumac, red pepper flakes, and smoked paprika. Set aside. Prepare the pita bread, hummus, and the rest of the fixings. You can set everything up like a make your own sandwich bar, if you like.
When the patties are fully baked, remove from oven and sprinkle the spice mixture on top. To make the pita sammie, spread a generous amt. of either hummus on the pita, then top with baby arugula and parsley. From here, add as many baked patties as you like (3-4 is good), and your choice of mixings. Finish off with more hummus. Serve in folded wraps, or open-faced on flatbread.

"Remember that you are en route to heaven, and let your problems fade in the Light of Eternity."

And, have FUN today!!! 

Love,

MM                    

Baked Eggplant Parmesan

This lighter version of the Italian-American classic uses roasted, not fried eggplant!
(serves 4)

Coconut* oil cooking spray
2 large eggs
1&1/2 cups panko breadcrumbs
2 t. garlic powder
2 t. dried oregano
2 T. smoked paprika
1 t. kosher salt
2 T. EVOO
1&12 med. eggplants, sliced into 1/2" thick rounds (about 16 slices)
1 jar (24 oz.) storebought marinara sauce (preferably Rao's)
1/2 lb. sliced smoked* provolone cheese
 (about 12 slices)
1/4 cup freshly* grated Parmesan cheese

Preheat oven to 375 with the rack in the center position. Line a rimmed* sheet pan with foil; mist with cooking spray. In a med. owl, whisk eggs until smooth. In another med. bowl, stir together panko, garlic powder, oregano, paprika, salt and olive oil until combined. Dip each slice of eggplant first into beaten egg, allowing excess to drop off and then into panko mixture, pressing to coat. Place coated eggplant slices on prepared sheet pan, nestling them as close together as possible. Mist eggplant with cooking spray. Transfer to oven and bake 30 min. Remove from oven, carefully flop each slice of eggplant and evenly distribute marinara sauce over slices. Top with provolone and Parmesan cheeses. Return to oven and bake until eggplant it tender and cheese is melted and bubbling, 10-15 min. Serve hot.

"God gives us a new start."

Love,

MM

Thanksgiving Pie

This hearty, flavor-packed dinner is made from Thanksgiving leftovers!
(serves 6)

2 9" unbaked pastry pie crusts
12 oz. thick sliced boneless turkey breast
2 cups turkey gravy
2 cups buttered mashed potatoes
1/2 cup cranberry sauce or 1 oz. dried cranberries
2 cups prepared herb seasoned stuffing
1/4 t. freshly* ground pepper
Kosher* salt, to taste
1 egg, beaten with 1 t. water*

Preheat oven to 350. Line pie plate with 1 unbaked crust. Place turkey in bottom of crust. Pour 1 cup gravy over turkey; cover with mashed potatoes. Add a layer of cranberry sauce. Spoon stuffing over cranberries. Pour on remaining gravy. Sprinkle with S&P. Cover with top crust; flute edge. Brush egg wash on top of crust. Place on a rimmed* baking sheet. Bake 45 min. or until golden brown.

"It's wiser to surrender before the miraculous scope of human generosity, and to just keep saying thank you, forever and sincerely."

Love,

Machete Milletti

Spiral Omelet Supreme

This roly-poly omelet is a fun new way to do eggs for brunch! If you want diff. veggies, just substitute 2 cups of your favs.
(serves 8)

4 oz. cream cheese with chives*, softened
3/4 cup 2% milk
1/4 cup plus 2 T. grated Parmesan cheese, divided
2 T. all-purpose flour
12 large eggs
2 t. canola oil
1 large red* bell pepper, chopped
1 cup sliced fresh cremini* mushrooms
1 small sweet* onion, chopped
1&1/4 t. Italian seasoning, divided
1&1/2 cups shredded part-skim mozzarella cheese
1 plum or Campari* tomato, seeded and chopped

Preheat oven to 375. Line bottom and sides of a greased 15x1-x1" pan with parchment paper; grease paper. Beat cream cheese until soft; slowly beat in milk. Beat in 1/4 cup Parmesan and flour. In a large bowl, beat eggs until blended. Add cream cheese mixture; mix well. Pour into prepared pan. Bake until set, 20-25 min. Meanwhile, in a large skillet, heat oil over med.-high heat; sauté pepper, mushrooms, and onion until crisp-tender, 3-4 min. Stir in 1 t. Italian seasoning. Keep warm. Remove omelet from oven; top with mozzarella, tomato, and pepper mixture. Starting with a short side, roll up omelet jelly-roll style, lifting with the parchment and removing it as you roll. Transfer to a platter. Sprinkle with the remaining grated Parm. and Italian seasoning.

"Shall we make a new rule of life...always try to be a little kinder than is necessary." ~ from the book Wonder

Love,

MM

Chicken Scarapiello

This healthy family dinner is made on a rimmed sheet pan ~ one and done!!
(serves 5)

2 red bell peppers, cut into 1" pieces
1 yellow* or orange* bell pepper, cut into 1" pieces
1 cup grape tomatoes
1 med. fennel bulb, trimmed, cored, and sliced 1/4" thick
5 cloves garlic, halved
2 T. EVOO
1/2 t. freshly ground pepper
1/4 t. plus 1/8 t. kosher* salt
10 bone-in chicken pieces (breasts, thighs, and drumsticks), about 2&1/2 lbs.
1/2 t. dried Italian seasoning
4 links chicken sausage, not precooked; about 12 oz.
Sourdough or Italian bread (optional)

Heat oven to 425. Toss first 5 ingredients with 1 T. oil, 1/4 t. pepper, and 1/8 t. salt, and spread onto rimmed sheet pan. Toss chicken with 1 T. oil, 1/4 t. pepper, 1/4 t. salt, and the Italian seasoning. Add to pan along with sausages. Roast 35 min., turning sausages halfway though. Remove from oven. Cut sausages on the diagonal into 1/2" thick slices. Divide veggies and sausage among 5 plates, and top each with 2 pieces of chicken. Serve with bread, if desired.

"Our hearts will have no peace til they rest in You."

Love,

MM

How to Carve a Turkey

HAPPY THANKSGIVING!!!!

I saw this in the Real Simple mag. and thought I would share it. Here is their quote: "You've bought it, stuffed it, cooked it, and now you have to carve it. If you're daunted by the task - some of the best cooks are - just remember that carving a turkey comes down to simple technique".

What you need:
Carving board
Chef's knife or slicing knife
Paper towels
Platter
Cutting board
Long flexible knife or boning knife\
Tongs

Follow these steps:
1.  Remove the string - Pace the turkey on a carving board. Remove the string tying the legs together
     using the top of your chef's knife.

2.  Remove the legs and thighs - Cut through the skin that connects the breast and the drumstick.
     Slice down until you reach the joint. Using a paper towel, grab the leg and push down, separating
     the leg and thigh from the bird. Use your chef's knife to slice through the joint.

3.  Remove the drumsticks - Separate the drumstick and the thigh by cutting through the joint that
     connects them. Transfer the drumstick to a platter; set aside the thigh meat on a cutting board
     to slice later. Repeat steps 2&3 with the other leg.

4. Remove the wishbone - Find the wishbone at the ftont end of the breast. Use your fingers to
    pull it out. Removing the wishbone makes it easier to carve off the breast meat.

5. Remove the turkey breast - Find the breastbone. Position a long flexible knife or boning knife
    on one side of it, and slice downward. as close to the bone as possible. As you slice, use your
    other hand to pull the meat away from the breastbone, until you've cut the breast off the carcass in
    one piece. Transfer to the cutting board.

6. Remove the wings - Using the chef's knife, slicing through the joint to remove a wing and transfer
    to the platter. Repeat steps 5&6 on the other side.

7. Slice the thigh meat - Work on the cutting board. Holding the thigh bone with tongs or a paper
    towel, remove the meat from the bon with the edge of the chef's knife. Transfer to platter

8. Slice the breast meat - Using the tongs to steady the breast, position the meat so you'll cut it at
    its shorter length. Slice against the grain, taking care to keep skin attached. Transfer to platter.

"Praise the Lord! Praise God in His sanctuary; praise Him in His mighty heaven! Praise Him for His
 mighty deeds; praise Him according to His excellent greatness! Praise Him with trumpet sound;
 praise Him with lute and harp. Praise Him with tambourine and dance; praise Him with strings
 and pipe! Praise Him with sounding cymbals; praise Him with loud clashing cymbals! Let
 everything that has breath praise the Lord! Praise the Lord!" ~ Psalm 150

I am VERY grateful for all of you, Dear Readers!!

Love,

Machete Milletti (aka Chef Deb)

Ina Garten's Orange Honey Glazed Carrots

I have also been a huge fan of hers, and Ina said these are SO good!!!! Another side suggestion for your T-day feast!!
(no serving size, but based on the amts. - a lot)

3 bunches organic* carrots, peeled
1/2 cup water
2 T. unsalted Kerrygold* butter
2 T. honey
Kosher salt
1 t. minced fresh ginger
1 t. grated orange zest
1/2 cup freshly squeezed orange juice
1/2 t. freshly ground black pepper

Cut the carrots diagonally in 1" thick slices. You should have about 5 cups of carrots. Place water, butter, honey, 2 t. salt, and ginger in a large sauté pan and bring to a boil. Add the carrots, cover the pan, and simmer over med.-low heat for 5 min. Remove the lid and continue to cook for about 20 min. or until all the water has evaporated. You may want to raise the heat for the last 5 min. Add the orange zest and OJ to the pan, tossing with the carrots. Simmer uncovered for about 5 min., until the carrots are al dente (tender but still resistant when you bit) and the sauce glazes the carrots. Add the pepper and more* salt, to taste.

"A Thankful Attitude opens windows of Heaven."

Have FUN today!!

Love,

MM

Valeri Bertinelli's Apple Walnut Stuffing with Apple Butter

I just happened to buy her new cookbook (and have been a fan of hers for YEARS), and she was demonstrating this Thanksgiving side on The Kitchen (food channel) yesterday. What is so unique about this recipe is she bakes it in a buttered bundt pan so you can slice it!! Thanks, Valerie for this and all the laughs!!
(serves 12-14)

3 T. unsalted butter, plus more for the bundt pan
1&1/2 cups walnuts
4 oz. sweet Italian sausage, casings removed
4 oz. hot Italian sausage, casings removed
2 celery stalks, chopped
1 med. sweet* onion, chopped
1 Granny Smith apple, diced
Kosher salt and freshly ground pepper
1 14 oz. package cubed stuffing mix
1 T. finely chopped fresh sage
2 t. finely chopped fresh thyme
1&1/2 low sodium* turkey or chicken stock
1/2 cup apple butter
1 large egg, lightly beaten

Preheat the oven to 400. Lightly butter a bundt pan. In a dry sauté pan set over medium heat, toast the walnuts until light golden brown, about 5 min., cool and chop. Melt the butter in a large skillet over med.-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 min. Reduce heat to med. and the celery, onion, apple, and 1/2 t. salt and cook, stirring occasionally, until softened, 8-10 min.; remove from the heat. In a large mixing bowl, add the stuffing mix, sage, thyme, and walnuts. Mix together the stock, apple butter, and egg in a separate bowl, then add it to the mixing bowl along with the sausage-veggie mixture. Add 1/2 t. each S&P, and stir gently to combine thoroughly. Transfer the stuffing mixture to the bundt pan and bake until hot and golden brown on top, 30-40 min. in the bundt pan, then unmold onto a serving platter.

"The only way to discover the limits of the possible is to go beyond them into the impossible."

Love,

MM

Jellied Coleslaw (low sodium)

Do not be afraid! This was served at our Senior Luncheon last month, and we all went back for seconds. Here is the quote about it: "A nice change from regular coleslaw. You'll find the sugar-free gelatin has less sodium than the regular, and the taste difference isn't noticeable." Thanks, Sue Eddy for this recipe!
(no serving size given)

Small box of lemon gelatin dessert powder
1 cup water, boiling
1/2 cup water, cold
2 T. white distilled vinegar
1/2 cup low sodium mayonnaise
1/2 cup sour cream
1 T. Dijon* mustard
1 T. minced onion
3 cups cabbage, shredded (or any combination of veggies)

Dissolve gelatin in boiling water. Add cold water, vinegar, mayo., sour cream, mustard, and onion, mixing thoroughly. Chill until slightly thickened, about 1 hour. Fold in cabbage. Pour into mold or glass serving bowl. Chill until firm, about 2 hours.

"Happiness keeps you Sweet.
 Trials keep you Strong.
 Sorrow keeps you Human
 Failures keep you Humble
 Success keeps you Glowing
 But, only God keeps you Going!"

Love,

MM

Chicken-Apple Burgers

I made these yesterday, and all the recipients declared them DELISH, moist, and juicy!!
(serves 4)

1 medium Granny Smith apple, finely chopped (1 cup)
1/2 small sweet* onion, finely chopped
1 T. Kerrygold* butter
1&1/4 t. poultry seasoning (if you take off the lid of yours, and there is no aroma, throw it
    out and go buy new - it has lost it punch and pazazz!!*)
1/2 t. kosher* salt
1/8 t. ground white* pepper
2 T. apple juice
1 lb. ground chicken
4 slices baby* Swiss
Honey mustard, for serving (optional*), or mayonnaise*
Butter* lettuce
4 potato* rolls

Heat grill or broiler. Melt butter in a med. skillet. Saute onions until they are soft. Let cool. In a med. bowl, mix apple, onion, poultry seasoning, apple juice, S&P. Add ground chicken; mix well. Shape into 4 patties, about 12" thick. If using a grill, oil rack, or place on broiler pan. Cook 14-20 min. or until insta-read thermometer registers 165, turning patties once (there will be a lot of liquid, drain*). Lay on the cheese slices to melt.  Remove from heat and let rest 5 min. Lightly toast cut sides of rolls, if desired, and spread with honey mustard or mayo. Place patties on bottom roll, top with lettuce, and roll top. Serve with Lay's* potato chips!

"Her hand was the hardest to hold for she found love in herself - which raised the stakes for everyone else."

To God be the Glory!!!

Love,

MM

MM's Potato Packets

These were a part of my Autumnal Feast I made for my peeps last night. My housemate, Michael said, "I gotta have the recipe!", so here it is!
(1 potato serves 1)

As many russet potatoes as you need
Garlic powder
Dry minced onion
Lawry's seasoned salt
Dried parsley
Freshly ground lemon pepper
Kerrygold butter
Grated Parmesan cheese

Preheat the oven to 425. Cut the potato horizontally into slabs. Cut the slabs into thick long sticks. Put into a deep bowl, cover with cold water, and add ice. Let sit for at least an hour. Drain, and put on a clean kitchen towel. Thoroughly dry. Lay two large sheets of foil on top of each other. Pile the potato sticks in the middle of the top foil sheet. Top with all spices, pieces of butter, and shake on the cheese. Securely fold into a packet. Fold the bottom foil around the first to make sure there is no leakage in your oven. Roast for at least an hour. Bon Appetit.

"Confidence never goes out of style!"

Love,

Machete Milletti

Spinach and Cheddar Slab Quiche

This one is from Martha Stewart's "Living" mag., and is perfect as your breakfast for your holiday guests!
(serves 8)

Unbleached all-purpose flour, for dusting
1 sheet (14 oz.) frozen all-butter puff pastry, thawed
10 large eggs, plus 1 egg white
1/2 t. water
1/4 cup white sesame seeds
10 oz. frozen shopped spinach, thawed, drained, and squeezed dry
3 oz. sharp* cheddar, fontina*, or Gruyere* cheese, coarsely grated (one cup)
1&1/4 cups heavy cream
Kosher salt
Freshly ground pepper

Preheat the oven to 400. On a floured surface, roll out dough to a 12x16" rectangle; prink all over with a fork. Whisk egg white with 1/2 t. water; brush over dough. Sprinkle evenly with sesame seeds. Roll dough onto rolling pin; unroll onto a 9x13" rimmed baking sheet or shallow baking dish. Line with parchment paper; fill with pie weights or dry beans. Bake 20 min. Remove weights and parchment (if it sticks, bake a few more min.; continue baking until golden and set on bottom, 8-10 min. more. If browning too quickly, tent edges with foil. Immediately prick bottom where puffed excessively to flatten. Let cool 10 min. Scatter spinach and cheese evenly over pastry. In a large bowl, whisk together eggs, cream, 1&12 t. salt, and 1/4 t. pepper. Pour evenly over spinach and cheese. Bake until quiche is set and puffed slightly, 18-22 min. If browning too quickly, tent with foil. let cool on a wire rack; serve warm or at room temp.

"He gives strength to the weary, and increases the power of the weak." ~ Isaiah 40:29

Happy Friday, Friends!!

Love,

MM

Salmon and Crearmy Orzo

This meal is made in just one dish and is a slam dunk on any night. One might say it is a flash in the pan!!
(serves 4)

2&1/2 oz. smoked* uncured* bacon, cut into 1/4" pieces (1/2 cup)
1/2 med. sweet* onion, chopped (3/4 cup)
2 celery stalks, thinly sliced (3/4 cup)
1 cup orzo
1/2 t. grated lemon zest, plus 1 T. fresh juice, and lemon wedges for serving
3 cups low-sodium chicken broth
Kosher salt and freshly ground pepper
1/2 ground coriander
4 wild-caught* skinless salmon fillets (each 4 oz.)
1/2 small head radicchio, cored and sliced (2 cups)

Preheat oven to 450. Combine bacon, onion, and 1/4 cup celery in a large straight sided oven proof* skillet over med. high heat; cook stirring until bacon is beginning to brown, about 5 min. Add orzo, cook, stirring 1 min. Stir in lemon juice and broth; season with S&P. Bring to a simmer and cook, stirring, until orzo is tender and liquid has nearly evaporated, 8 min. Stir together coriander, zest, 1 t. salt and 1/4 t. pepper in a small bowl. Season fish with spice mixture and nestle into orzo in skillet; cover and transfer to oven. Bake until fish is just cooked through, 5-6 min.; transfer fish to a plate. Let orzo cool 5 min., then sir in radicchio with remaining 1/2 cup celery just until wilted. Return fish to skillet and serve with lemon wedges.

"Receive love. Give love. Repeat."

Love,

Machete Milletti

Green Salad with Pear Dressing, Gorgonzola, and Toasted Walnuts

I saw this in the paper this morning. They suggested it would make a light and bright start to your Thanksgiving meal. I agree, but it sounds too good to wait!!
(serves 8)

1 very ripe small pear, peeled, cored, and sliced 1/2" thick (2/3-3/4 cup)
2 firm ripe pears, preferably red
1/3 cup distilled white vinegar
2 t. honey
1/4 t. kosher salt
2&1/2 T. walnut oil
1/8 t. freshly* ground black pepper
8 cups loosely packed watercress, arugula, or greens of your choice
1/2 cup chopped toasted walnuts, toast in a dry skillet*
4 oz. crumbled Gorgonzola Dolce, Roquefort, or blue cheese of your choice

In a small saucepan combine the sliced pear, vinegar, honey, and salt. Bring to a boil. Simmer until the mixture is reduced to 2/3 cup. Let cool slightly, transfer the mixture to a blender and blend until smooth. Add the oil and pepper; pulse one or two times. Taste and add additional S&P, if desired. Core the remaining pears and thinly slice. In a large bowl drizzle the watercress with some of the pear dressing and toss well. Mound 1/8 of the salad on each of eight plates and top each portion with the walnuts, Gorgonzola Dolce and sliced pears.

"For everyone who asks receives; the one who seeks finds; and to the one who knocks, the door will be opened."

TRY to stay dry in all this RAIN we are having, and don't forget to have FUN!!

Love,

MM

Raspberry Cheesecake with Chocolate Crust

"This scrumptious cheesecake with chocolate drizzle just bursts with berry-licious flavor!!"
(serves 12)

Filling:
1 pkg. (10 oz.) frozen raspberries, partially thawed
1 T. cornstarch

Crust:
1 pkg. chocolate wafer cookies
1/3 cup Kerrygold* butter, melted


Cheesecake:
1&1/2 cups Sugar in the Raw*
2 pks. (8 oz. each) cream cheese, at room temp.
4 eggs
1&1/2 cups sour cream
3 T. cornstarch
1 t. vanilla extract

Sauce:
2 squares (1 oz. each) semisweet baking chocolate
1/4 cup water
2 T. Kerrygold* butter

Filling: Combine raspberries and cornstarch in a 2 qt. pot; cook over med. heat, stirring constantly, 6-10 min. until mixture comes to a boil Continue boiling 1 min. Transfer to a heatproof bowl; cool 10 min.
Crust: Preheat the oven to 325. In a food processor, process cookies until very finely chopped. Add butter; process until smooth. Press onto bottom of a 9" springform pan.
Cheesecake: Combine sugar and cream cheese in a bowl. Beat at med. speed, scarping bowl often, until creamy. Add eggs one at a time, beating well after each addition. Add sour cream and cornstarch. Continue beating, scraping bowl often, until well mixed. Stir in vanilla. Pour half of cheesecake batter over crust. Spoon filling evenly over batter in pan. Top with remaining cheesecake batter. Bake 60-70 min. or until just set 2" from edge of pan. Turn oven off; leave cheesecake in oven 2 hours. Remove from oven; loosen side of cheesecake from pan by running a knife around inside of pan. Cool completely. Loosely cover; refrigerate 8 hours or overnight.
Sauce: Combine chocolate, 1/4 cup water and butter in a 1 qt. pot. Cook over med. heat, stirring occasionally, until mixture is melted and smooth. Serve cheesecake drizzled with sauce.

"How deep is the Father's love for us!"

Love,

MM

Spanish-Style Mashed Potatoes with Chorizo

We are taking a trip around the world with these spuds!!
(serves 8)

3 lbs. Yukon gold potatoes, peeled and cut into 1" chunks
4 oz. Spanish-style cured chorizo, casings removed, diced
1&1/2 cups buttermilk (DIY: add vinegar* or lemon juice* to whole milk*, stir and let sit)
2 T. unsalted Kerrygold* butter
3/4 t. kosher* salt
1/4 t. lemon* pepper*
Fresh cilantro, for garnish

Place potatoes in a lidded pot. Fill with cold water until potatoes are covered by 1". Cover pot and bring to a boil. Reduce heat to a simmer and cook 10 min. or until fork-tender. Meanwhile, heat a sauté pan over med. Cook chorizo 2--5 min, until crispy. Drain potatoes and return to pot immediately; mash. Stir in 3/4 of the crispy chorizo, the buttermilk, butter, and salt &P. Scatter remaining chorizo and cilantro on top.

"A dream is a promise to yourself that is worth keeping."

Have FUN today!!!

Love,

Machete Milletti

Spicy-Sweet Cranberry Meatballs with Balsamic Cranberry-Fig Compote

Saw this one in the paper this morning, and wanted to share. You can make these up to 2 days ahead and refrigerate the meatballs in their sauce. Reheat over low or in a slow cooker. The meatloaf mixture also makes great slider patties!!
(makes 35 meatballs and 3 cups of sauce)

Meatballs:
1 lb. ground beef (15% fat)
1 lb. ground pork
1/2 cup dried cranberries, minced
1/4 cup panko breadcrumbs
1 t. grated fresh ginger,
2 garlic cloves, minced
1 large egg, lightly beaten
Kosher* salt
Freshly ground pepper
2 T. canola oil

Balsamic cranberry-fig compote: Or store bought whole cranberry sauce plus 2 T. balsamic
1 cup water
Juice of 1 orange
1 cup chopped dried figs
1 cup Sugar in the Raw*
1 cinnamon stick
1 10 oz. package fresh or frozen cranberries
2 T. balsamic vinegar
Zest of 2 orange
Pinch of kosher* salt
1/2 cup water
1/4 cup hoisin sauce
1/4 cup ketchup
1 T. brown sugar
2 T. soy sauce
1*-2 T. sriracha hot sauce

To make the meatballs: Combine the 1st 9 ingredients in a large bowl. Roll into 36 golf ball size meatballs. Heat the oil in a Dutch oven over med.-high. Working in batches to avoid overcrowding, cook meatballs 5 min., turning to brown on all sides. Remove meatballs from pan; pour off excess fat. Return pan to med. -high heat. Add 1 cup of the compote, water, hoisin sauce, ketchup, brown sugar, soy sauce and sriracha. Stirring to combine; bring to a simmer. Add meatballs, stirring gently to coat with sauce. Cover, reduce heat to low and cook 30 min. or until meatballs are done., stirring occasionally. Serve with frilly* colored* toothpicks and sauce on the side.
To make the compote: Bring 1 cup water to a boil in a large saucepan. Remove from heat; stir in the OJ, and figs. Let stand 15 min. Return pan to med.-high. Add sugar and cinnamon stick; bring to a boil Add the cranberries. reduce heat; simmer 10 min. or until cranberries start to burst. Remove from heat; stir in balsamic, zest and salt. Cool completely; transfer to a jar. Refrigerate up to 3 weeks.

"The most treasured gift we can give to God is our love."

Love,

MM

Thai-Spiced Salmon and Coconut Noodles

This yumminess calls for Udon noodles. If you can't find any, sub in your choice of soba (buckwheat) noodles, linguine, or whole-wheat pasta.
(serves 4)

12 oz. udon noodles
8 oz. green beans, cut into 2" pieces
1 T. canola or coconut oil
3 T. scallions, thinly sliced
1 1" piece of ginger, peeled and cut into matchsticks
1 small* jalapeno, seeded and thinly sliced (wear gloves*)
3/4 t. ground coriander
1/4 t. ground turmeric
1 15 oz. can light coconut milk
1 t. fresh lime zest
1/4 cup water
1&1/4 lb. wild caught* salmon, cut into 4 pieces
3 T. fresh lime juice, from 2 limes
1 t. reduced-sodium soy sauce or Ponzu Citrus Sauce*
1 cup fresh cilantro leaves

Bring a large pot of water to a boil and cook noodles according to package directions, adding green beans for the last 3 min. of cooking. Drain and rinse. Meanwhile, heat a med. deep skillet over med. heat. Add oil, scallions, ginger, and half of the jalapeno and cook, stirring, for 1 min. Add coriander and turmeric and cook, stirring, 30 sec. Add coconut milk, lime zest, and water and bring to a gentle simmer. Add salmon and gently simmer, covered, until salmon is opaque throughout, 5-7 min. Remove from the heat and add lime juice, soy sauce, and half the cilantro. Divide noodles, green beans, and salmon among bowls and spoon coconut broth over the top. Sprinkle with remaining scallion greens, jalapeno, and cilantro.

"Simple gestures can bring powerful comfort."

Love,

MM

Slow Cooker Sausage Risotto

Risotto is kind of a pain to make, but in the crock pot, it couldn't be simpler or more delicious!! Just serve with some warm garlic bread, and you have an easy and complete meal.
(serves 6)

3 T. Kerrygold* butter, divided
5 cloves garlic, minced
1 lb. Italian sausage, casings removed
2 cups Arborio rice
1/2 cup white wine
4&1/2 cups low-sodium* chicken broth or stock
1 cup grated Parmesan cheese, plus extra for serving
2 T. cold butter
1/2 t. kosher* salt
1/4 t. freshly* ground black pepper
1 cup half and half
Flat leaf* parsley
5 oz. fresh baby spinach

Heat 1 T. butter in a skillet over med. heat. Add garlic and stir for 30 sec. until fragrant. Add the sausage and cook, breaking up with a spoon or spatula until well-browned. Add rice and cook for 1 min. Deglaze pan with white wine, and stir until all the little bits on the bottom of the pan are lifted. Pour sausage mixture into the bottom of a 6 qt. slow cooker. Add chicken broth. Cover and cook on low for 2&1/2 hours, until rice is tender. After 2&1/2 hour add Parmesan, 2 T. butter, and baby spinach, stirring until cheese and butter are both melted and fully incorporated. Mix in the half and half, stir. Serve.

"One morning she woke up different. Done with trying to figure out who was with or against her, or walking down the middle because they didn't have the guts to pick a side. She was done with anything that didn't give her peace. She realized that opinions were a dime a dozen, validation was for parking, and loyalty wasn't a work but a lifestyle. It was this day that her life changed. And not because of a man, or a job, but because she realized that life is way too short to leave the key to your happiness in someone else's pocket."

Have FUN today, and Happy Friday!!!!!!

Love,

MM

Homemade Chicken Stock

This recipe is from the cookbook from the renown restaurant in Woodinville, WA, The Herbfarm. It takes a bit of work and time, but the result is totally and deliciously different from the contents of a can or paper box (tho, I admit I use both - but always low sodium). You will notice there is no salt or pepper in this recipe. Leave those to the eater to determine their desired amt.!
(makes 4 quarts, and can be frozen)

6 lbs. chicken parts or bones, or 2 whole chickens with breast meat removed, each cut into 6 pieces
About 4 qts. cold water
1 small bunch flat-leaf* parsley stems
4 4" springs fresh thyme
2 fresh bay laurel leaves
1 sweet* onion, quartered with peel
1 organic* carrot, peeled and cut into 1" pieces
2 ribs celery, cut into 1" pieces

Stock: Put the chicken parts in an 8 qt. or larger stockpot, and add enough cold water to cover. Bring the stock to a simmer over med. heat, then reduce the heat to maintain a very gentle simmer. Using a ladle, skim off any fat or impurities that rise to the surface. Simmer for 30 min., skimming several more times.
Aromatics: Tie the parsley, thyme, and bay leaves together with cotton string to make a bouquet garni. Add it to the pot along with the vegetables. Continue to cook the stock uncovered at the lowest simmer for 2-3 more hours, skimming from time to time if needed.
Straining and storing: Pour the stock through a large colander placed over another large pot or a very large bowl. Discard the solids. If you wish to use the stock right away, let it settle for about 5 min., then skim off all the fat with a ladle. Otherwise refrigerate the stock uncovered and later remove the congealed fat with a large spoon. Store the stock covered in the refrigerator for up to 3 days or freeze it in small batches for later use.

"Gratitude makes sense of our past, brings peace for today, and creates a vision for tomorrow".

Love,

MM

Chocolate-Peanut Butter Mousse Cups

Funola and YUMOLA!!
(makes 60 cups)

1 cup semisweet chocolate chips, plus more, chopped, for sprinkling
1 cup creamy peanut butter
1&1/2 cups heavy cream
60 mini phyllo shells, frozen*, thawed
Peanut butter chips, chopped, for sprinkling

Place 1 cup of chocolate chips in a large microwave-safe bowl. Heat in 30 sec. increments until completely melted. Stir in peanut butter until well combined; set aside. In a med. bowl, beat cream with an electric mixer until stiff peaks form. Gently fold whipped cream into chocolate mixture. Transfer to a ziplock bag. Use immediately, or chill in refrigerator up to overnight and leave on counter for at least 1 hour before using. When ready to serve, pipe filling into phyllo shells and sprinkle with chopped chocolate and peanut butter chips.

"Gracious words are a honeycomb, sweet to the soul and healing to the bones."

Love,

Machete Milletti

Ayesha Curry's Sweet and Spicy Pork Chops with Brussels Sroups and Apples

Ayesaha says her husband, Stephen typically isn't big on spicy foods, but he loves this recipe! The apples and Brussels sprouts caramelize as they roast, so they balance out the heat from the pork.
(serves 4)

1 lb. medium Brussels sprouts (about 30), halved and any loose leaves removed*
2 Gala apples, cored and sliced 1/4" thick
3 T. EVOO
2 T. unfiltered* cider vinegar
1 T. brown sugar
Kosher salt and freshly* ground pepper
Spice mix (1 t. chili powder, and 1/4 t. each cayenne, garlic powder, smoked paprika, ground
     mustard, S&P)
4 small bone-in pork chops (1" thick; about 2 lbs. total)

Heat oven to 425. On a large rimmed baking sheet, toss Brussels sprouts, and apples with 2 T. oil then vinegar, sugar, and 1/2 t. each S&P. Roast, tossing once, until golden brown and tender, 15-18 min. Meanwhile, make the spice mixture in a small bowl. Heat a large cast iron or regular skillet over med.-high heat. Season all sides of the pork chops with the spice mix. Add remaining T. of oil to the skillet, then pork chops, and  cook until pork is a deep golden brown, and it registers 145 on an instant read thermometer 3-5 min. per side. Serve with Brussels sprouts and apples.

"God gives us second chances."

Don't forget to have some FUN today!!

Love,

MM

Mediterranean Braised Chicken

This dinner's aroma will have 'em come running!!
(serves 4)

1/2 cup sliced natural almonds
3 lbs. chicken drumsticks and thighs, skin removed
1/2 t. kosher* salt
1/4 t. freshly* ground pepper
Coconut* oil cooking spray
1 sweet* onion, chopped (1 cup)
1 can (14.5 oz.) diced tomatoes with rosemary and oregano
1/2 cup water
1/2 cup golden* raisins
1 pkg. (5.8 oz.) roasted garlic and olive oil couscous
2 t. EVOO*

In a 12" nonstick skillet, cook almonds, stirring, over med. heat until golden brown, 5 min. Sprinkle chicken with S&P. Coat the same skillet with cooking spray; heat over med.-high heat. Add chicken; cook, turning once, until browned, abut 5 min. per side. Remove from skillet, and keep warm. Add onion; over med. heat, cook, stirring, until starting to brown and soften, 7-8 min. Stir in tomatoes, water, and raisins; add chicken. Cover; bring to boil. Reduce heat to low; cook 25 min. or until chicken is no longer pink near bone. Meanwhile, prepare couscous according to package directions with oil; transfer to a serving platter. Top with chicken and sauce; sprinkle with almonds.

FOCUS on the positive today, and refuse to complain about anything!

Love,

MM

Cranberry-Lime Pie

"The spirit of a Key lime pie in the guise of a luscious cranberry curd. The contrast between the snappy press-in crust and the tart filling in this recipe is pure genius." Editor's Note: I inadvertently published this obvi before it was finished. Sorry to the three readers who viewed it. Here it is in its entirety!
(serves 8)

Crust:
4 oz. gingersnap cookies (about 16 if using Nabisco)
1 cup pecans
4 T. unsalted Kerrygold* butter, melted
3 T. light brown sugar

Filling and Assembly:
1 12 oz. package fresh or frozen, thawed, cranberries, plus 4 oz. (about 1&1/4 cups), for serving
2&1/2 cups granulated sugar, divided
3/4 cup water, divided
3 large eggs
2 large egg yolks
1 t. finely grated lemon zest
2 t. finely grated lime zest, divided
1/2 cup fresh lime juice
Pinch of kosher salt
3/4 cup unsalted Kerrygold* butter, room temp, cut into pieces
Whipped cream, for serving

Crust: Preheat oven to 350. Pulse cookies in a food processor until very finely ground (you should have about 1 cup). Add pecans; pulse until finely ground. Add butter and brown sugar; pulse to combine. Transfer to a deep 9" pie dish Using a measuring cup, press firmly onto bottom and up sides of dish. Bake until firm and slightly darkened in color, 10-15 min. If crust slides down sides, gently press back up. Let cool. Crust can be baked 1 day ahead. Store tightly wrapped at room temp.
Filling and Assembly: Bring 12 oz. cranberries, 1 cup granulated sugar, and 1/4 cup water to a boil in a large saucepan over med.-high. Reduce heat; simmer until cranberries burst and most of the liquid evaporates, 12-15 min. Let cool. Puree in a blender until very smooth. Cook puree, eggs egg yolks, lemon zest, lime juice, salt, and1/2 cup sugar, and t. lime zest in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring with a rubber spatula and scraping down side of bowl often, until curd thickens and coats spatula, 8-10 min. Let cool until just warm. Using an electric mixer on  med.-high , beat curd, adding butter a piece at a time and incorporating after each addition, until curd looks lighter in color and texture, about 5 min. Scrape into crust and chill until firm, about 2 hours. Bring 1/2 cup sugar and 1/2 cup water to a simmer in a small saucepan over med. heat, stirring to dissolve sugar. Add remaining 4 oz. cranberries and cook until barely starting to soften, about 1 min. Using a slotted spoon, transfer cranberries to a wire rack set inside a rimmed baking sheet. Chill until no longer sticky, 20-30 min. Toss remaining 1/2 cup granulated sugar and 1 t. lime zest in a small bowl. Toss cranberries in lime sugar. Top pie with cranberries; serve with whipped cream.

"Work for justice; pray for mercy".

Love,

MM

Pommes Aligot

Pommes Aligot, a rich and creamy traditional dish from the French Pyranees, will warm you up from the inside out. It is a magical blend of potatoes and cheese. What's not to like??
(serves 6-8)

2 lbs. Yukon Gold potatoes, peeled, cut into 1/2" slices
1 T. kosher* salt
6 T. Kerrygold* butter
2 cloves garlic, minced
1&1/2 cups whole* milk
1&1/2 cups shredded mozzarella cheese
1 cup shredded gruyere cheese
Kosher* salt and freshly* ground pepper, to taste

In a pot, combine potatoes with enough water to cover; add 1 T. salt. Bring to a boil; partially cover. Reduce heat to simmer; cook until tender, about 12 min. Drain; wipe out pot. Transfer potatoes, butter and garlic to a food processor; process 10 seconds. Add 1 cup of milk; process until smooth. Return potato mixture to the pot over me.-low heat. Add cheese; cook, stirring constantly, until melted, adding more milk if needed to remain creamy. Season with S&P.

"Hope in the heart puts a smile on the face."

Love,

MM

Classic Italian Hoagie

Since it is National Sandwich Day, I wanted to follow suit with this tasty classic.
(makes 2 sammies)

2 (12") Italian-style rolls
1/4 lb. thinly sliced ham
1/4 lb. thinly sliced capicola
1/4 lb. thinly sliced smoked* provolone cheese
1/4 lb. thinly sliced Genoa salami
2 cups shredded iceberg lettuce
1 thinly sliced large tomato
1 thinly sliced sweet or red* onion
2 T. EVOO, divided
4 t. red wine vinegar, divided
Kosher* salt
Freshly* ground pepper
Italian oregano
Hot and or sweet peppers, sliced, if desired

Slice the rolls horizontally, being careful to not slice all the way through. Open up the rolls, and layer on the ham, capicola provolone, and Genoa salami (about 4 slices each). Top each with lettuce, tomato slices, 1 T. of oil, 2 t. of vinegar, S&P, oregano, and peppers.

"You are wonderful and worthy."

Have FUN today, and Happy Friday!!!

Love,

MM

Beef Stroganoff Casserole

This comfort food casserole is sure to be a family pleasure winner!
(serves 6)

Coconut* oil cooking spray
1 lb. lean ground beef
1/4 t. kosher* salt
1/8 t. freshly* ground pepper
1 t. veg. oil
8 oz. sliced cremini* mushrooms
1 large sweet* onion, chopped
3 cloves garlic, minced
1/4 cup dry white wine
1 can (10&3/4 oz.) condensed cream of mushroom soup, undiluted
1/2 cup sour cream
1 T. Dijon mustard
4 cups cooked egg noodles
Chopped fresh flat-leaf parsley

Preheat oven to 350. Spray a 13x9" baking dish with nonstick spray. Place beef in a large skillet; season with S&P. Brown beef over med.-high heat 6-8 min., stirring to break up meat. Drain fat. Remove beef from skillet and set aside. Heat oil in same skillet over med.-high heat. Add mushrooms, onion, and garlic; cook and stir 2 min. or until onion is tender. Add wine. Reduce heat to med.-low and simmer 3 min. Remove from heat; stir in soup, sour cream, and mustard until well blended. Return beef to skillet; stir to blend. Place noodles in prepared dish. Pour beef mixture over noodles; stir until noodles are well coated. Bake 30 min or until heated through. Sprinkle with parsley.

"It is those with the boldest dreams who awaken the best in all of us."

Have FUN today!!!

Love,

MM

Crab-Stuffed Portobella Mushrooms

These deliciously addictive mushrooms are rich in foods your thyroid craves - mushrooms, seafood and leafy greens!!
(serves 4)

4 large portobella mushrooms, stems removed
2 cups crabmeat, check for shell bits*
1 pkg. (8 oz.) cream cheese with chives*, at room temp.
1/2 cup chopped fresh flat-leaf parsley
1/2 cup grated Parmesan cheese
1/2 cup chopped scallions, including green parts
1/2 t. kosher* salt
1/4 t. freshly ground pepper
1/4 t. garlic powder
1/2 cup Panko breadcrumbs
1 T. EVOO

Preheat oven to 375. Place mushrooms (gill side up) on a rimmed baking sheet. Combine the next 8 ingredients in a bowl; spoon into mushroom caps. Sprinkle with breadcrumbs; drizzle with oil. Bake until mushrooms are tender and stuffing is hot, about 20 min.

"Teacher, I will follow you where you go." ~ Matthew 8:19

Love,

Machete Milletti