Bobby Flay's Savory Yogurt Bowl with Chickpeas, Cucumber, and Beets

We will end the year on a healthy note!
(serves 2)

2 T freshly* squeezed lemon juice
1 T. tahini
1/8 t. chile powder
1/8 t. turmeric
Kosher salt
Freshly ground black pepper
1/2 cup chickpeas, drained and rinsed well*
1 cup diced Persian cucumber
1 T. red wine vinegar
1 T. chopped fresh dill
S&P, to taste
1 small peeled and grated red beet
1/8 t. ground cumin
1 T. chopped flat-leaf parsley
1 T. freshly squeezed lemon juice
S&P, to taste
1 cup 2% plain Greek yogurt
1 T. EVOO
1 T. chopped toasted pistachios
1 T. toasted fennel seeds

In a small bowl, whisk together first 6 ingredients through pepper. Add the chickpeas; toss to coat. In a second bowl, toss together next ingredients. IN a third bowl, combine the next 5 ingredients; toss to combine. Divide the yogurt between 2 other bowls. Divide chickpeas, cucumber and beets between each serving Drizzle with olive oil. Garnish with pistachios and fennel seeds.

"As we look ahead to the new year, let's remember that God as always been and always will be faithful."

Love,

MM

Almond-Coconut Chicken Satay

Dinner tonight: Plan, Shop, Cook, SAVOR!!
(serve 4)

1/2 cup unsalted almond butter
1/2 cup light coconut milk, well-stirred
6 T. fresh lime juice (about 3 limes), divided
4 t. Thai red curry paste1 lb. skinless, boneless chicken breats, cut into bite-size pieces
Coconut* oil cooking spray
8 - 8" wooden skewers, soaked in water
1/2 t. kosher salt, divided
3 cups thinly sliced English cucumbers
1 cup thinly sliced red bell pepper
1/4 cup minced fresh cilantro
1/4 t. freshly* ground pepper
1/8*-1/4 t. crushed red pepper
2 T. unsalted roasted almonds, chopped

Combine almond butter, coconut milk, 1/4 cup lime juice, and curry paste in a med. bowl, stirring until smooth. Place 1/2 cup almond butter mixture in a small bowl; reserve. Add chicken to remaining almond butter mixture; toss to coat. Refrigerate 15 min. Remove chicken from almond butter marinade; discard marinade. Heat a grill pan over me-high; coat with cooking spray. Thread chicken evenly onto skewers; sprinkle with 1/4 t. salt. Add chicken skewers to pan; cook, stirring occasionally, until done, about 5 min. Combine cucumbers, bell pepper, cilantro, remaining 2 T. lime juice, remaining S&P, and crushed red pepper in a bowl; toss. Serve salad with chicken skewers and reserved 1/2 cup almond butter mixture. Sprinkle with almonds.

"I'm there to support NOT criticize."

Love,

MM

Sesame Shrimp with Ginger Broccoli

"We achieve a deep-fried effect by incorporating sesame seeds into a light Panko coating that cooks to perfect crunchiness in just a little oil. A squeeze of Sriracha adds big flavor with minimal effort.". And, it is pretty!!
(serves 4)

1&1/2 T. brown sugar
1 t.*-1 T. Sriacha chili sauce
2 large egg whites
1/2 cup whole-wheat Panko (Japanese breadcrumbs)
1/2 cup toasted sesame seeds
1&1/2 lbs. large shrimp, peeled and deveined (tails on)
2 T. canola or veg.* oil, divided
1 T. toasted sesame oil, divided
1/2 t. kosher salt, divided
1/2 t. freshly ground black pepper, divided
1 T. sliced garlic
1 T. finely chopped peeled fresh ginger
2 (12 oz.) broccoli heads, cut into florets with stems attached - cut on an angle*
1/4 cup water
4 lemon crowns*

Whisk together brown sugar, Sriracha, and egg whites in a shallow dish. Combine Panko and sesame seeds in a shallow dish. Working in batches, add shrimp to egg mixture; dredge in Panko mixture. Heat 1&1/2 t. oil and 1&1/2 t. sesame oil in a large nonstick skillet over med.-high. Add half of dredged shrimp; cook until golden brown, 2-3 min. per side. Remove from pan. Repeat process with remaining oil and sesame oil; add remaining shrimp. Drain shrimp on paper towels*. Sprinkle with 1/4 t. each S&P. Heat remaining 1 T. oil in pan over med.-high. Add garlic and ginger; cook, stirring constantly, 1 min. Add broccoli; cook until lightly browned, about 2 min. Add water; cover and cook until crisp tender, 2-3 min. Uncover; sprinkle with remaining S&P. Serve with shrimp, and lemon crowns.

"Balance, my Darling, is not letting anybody love you less than you love yourself."

Happy Friday, Friends!!!!

Love,

Machete Milletti (aka Chef Deb)

Sweet and Sour Cabbage Rolls

These are perfect for a chilly winter night; cheese-topped beef and mushroom stuffed cabbage rolls are blanketed with a tasty tomato sauce flavored with red wine vinegar, maple, and Worcestershire!
(serves 4)

8 whole leaves from 1 large cabbage
3 cups boiling water
1 T. EVOO
1 large sweet* onion, diced
1/4 t. kosher* salt
8 oz. lean ground beef
1 cup finely chopped cremini* mushrooms
1/2 t. freshly* ground pepper
3 T. tomato paste
3 T. red wine vinegar
3 T. dark pure maple syrup
2 t. Worcestershire sauce
1 can (15 oz.) tomato sauce
1 cup shredded part-skim mozzarella

Stack cabbage leaves in a large Dutch oven; pour boiling water over top. Cover; set over high heat and boil, rotating top leaves to bottom as stack shrinks. Cook 4-6 min. until cabbage is just tender enough to be pliable, but not so soft that it tears. Drain; lay leaves on work surface to cool. Heat oil in a large nonstick skillet over med.-high heat. Add onion and salt; cook, stirring often, 6-8 min, until onion is soft, translucent, and starting to brown. Add beef, mushrooms, and pepper; cook, breaking up with wooden spoon, 3-4 min. until beef is browned and no pink remains. Add tomato paste; stir until beef and onion are coated and paste is not clumpy. Add vinegar, syrup, and Worcestershire sauce; bring to a simmer, stirring often. Remove from heat. Spoon 1/4 cup filling onto each cabbage leaf; roll, tucking in the sides. Arrange rolls in the skillet side by side, seam side down. Pour tomato sauce over rolls. Cover; place over med.-low heat. Cook in simmering sauce about 20 min until rolls are heated through and cabbage is tender. Remove lid; sprinkle with mozzarella. Cover; cook 1-2 min. until cheese melts. Let rolls stand 10 min. before serving.

"Be Accurate and Decisive!"

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

Love,

MM;

Horseradish Roast Beef Roll-Ups

Here is a fab. way to use your leftover Christmas prime rib!!
(serves 4)

12 med. stalks asparagus
12 thin slices roast beef
MM's Horseradish Sauce (I use Beaver's Hot Prepared Horseradish, sour cream, a couple of
     drops of Tabasco, lemon juice, and freshly ground black pepper*)

Trim the tough, fibrous ends of the asparagus stalks with a paring knife or vegetable peeler. Blanch stalks in a salted pot of boiling water, and cool stalks in ice water. Once cooled, remove and pat dry. Roll each stalk of asparagus with a piece of roast beef and serve with the horseradish sauce for dipping. OR, you could schmear the inside of the roast beef thinly with sauce before you roll it up around the asparagus*.

I hope you all had a wonderful Christmas day and got all your heart's desires - but more importantly - were able to spend precious time with loved ones.

To HIM be the Glory!!

Love,

MM

MM's Christmas Ham!!

Here is how I am making my ham for our Christmas FEAST. It is the same way I made it for the "Youts" Christmas party at Church. And, they gobbled it up with rave reviews; no brag, just fact!
(serves 6-8)

1 spiral cut ham (9-10 lb.)
Brown sugar
Dijon mustard
Pineapple rings in their own juice (save juice)
Whole cloves
Fresh ginger, grated
Ginger Ale
About half of the dry glaze packet that comes with the ham

Place the ham in a large crockpot. In a small bowl, place brown sugar, and add enough mustard to make a paste. Rub paste all over ham. Affix the pineapple rings to the ham with whole cloves - use 4-5 cloves per ring. Sprinkle grated ginger over ham. Carefully pour pineapple juice and ginger ale over ham. Sprinkle the dry glaze mix over ham. Cover and cook on low for 2-3 hours til warmed through. I am serving  deviled eggs for Val, a relish tray (blue cheese stuffed olives, marinated artichoke salad, black olives, pickles okra, and spiced apple rings for my Aunt Donna), haricot verts with minced garlic, lemon zest and juice, Kerrygold butter, and almonds, cheesy scalloped potatoes, Yukon gold mashed potatoes, and a crème brulee tart from Trader Joe's. There will be warm rolls and butter, and a blue cheese spread with crackers, plus herb and garlic stuffed Brie, Oh, and celery sticks filled with herbed goat cheese and topped with sliced green olives. Michelle is making ham gravy. Sounds YUMOLA to me.

"May the God of hope fill you with all joy and peace as you trust in Him.

Love,

Machete Milletti

MERRY CHRISTMAS!!

Hot Toddy

Also from the paper, "Leave a cup of this out for Santa tonight, and he might leave something nice for you!"
(serves 1)

1&1/2 oz. blended Scotch whisky
1/2 oz. freshly* squeezed* lemon juice
1/2 oz. honey
3/4 cup boiling water
1 cinnamon stick
1 lemon slice

Combine the whisky, lemon juice, honey, and water in a heat proof glass or mug. Stir to dissolve honey. Garnish with the cinnamon stick and lemon slice.

Ho Ho Ho!!!

Love,

MM

Roasted Sockeye Salmon with Savory Plum and Rose Jam with Mustard

Saw this one in the paper this morning, and it sounds DELISH!!
(serves 6)

Salmon:
1 T. EVOO, plus more for oiling the pan
2 (roughly 1 lb.) wild caught* sockeye or pink salmon fillets
Sea salt and freshly ground pepper

Jam:
1&1/2 lbs. small Italian prune plums, halved and pitted
1&1/2 cups Sugar in the Raw*
1/2 cup dry rose wine
1 t. yellow mustard seeds
1 t. kosher salt
1 bay leaf

To make the salmon: Preheat the oven to 425. Oil a rimmed* baking sheet if you want to keep the skin on when you serve the fish. The skin should lift off when the fish is done, which means you'll have more luck transferring the fillets to a serving platter in one big piece. Place the salmon fillets side by side on the baking sheet. Smear them with the olive oil; season with S&P; roast for 4-8 min., depending on the thickness of each fish. You'll know the fish is done when the entire top of the salmon has turned a lighter shade of pink, and you begin to see small white beads of fat forming on the lower edge of the thickest end of the fish. Serve immediately with the jam (heat the jam, if you like it warm).

To make the jam: In a med. saucepan, combine all the ingredients over med.-high heat, and bring to a low boil, stirring occasionally, and cook until the sugar has dissolved completely. When the liquid is clear, let the jam cook for and additional 12-15 min., skimming the foam off the top occasionally, until the bubbles become thick and the plums are falling apart. Let the jam cool for a few min. on the stove, then pack the jam into 3 half-pint jars, and let it cool. Cover and refrigerate until you're ready to use, up to 3 weeks.

"One man cannot summon the future. But one man can change the present." ~ Spock

Have FUN today! I will be worshipping the Lord, then watching football.

Love,

MM

5 Ingredients Easy Eggnog Pie

This amazing Holiday dessert is made in a snap using ready-made eggnog, pudding mix, and whipped topping. Add a dash of nutmeg, and VOILA - done!!
(serves 8)

1&1/2 cups eggnog
1 pkg. (3.4 oz. instant vanilla pudding mix
Dash ground nutmeg
2 cups thawed frozen whipped topping
1 frozen or homemade pie shell, baked, cooled

In a med. bowl, combine eggnog and pudding mix; beat with electric mixer until thick. Sprinkle in some nutmeg. Fold in whipped topping until mixture is fluffy and color is pale yellow. Spoon mixture into pie shell; smooth with spatula until top is even. Refrigerate 2 hours or until firm. You can also refrigerate overnight or until ready to serve.

"We must dare to dream great dreams - and then we must dare to put them into action."

Love,

Machete Milletti

Christmas Meatballs

Cranberry sauce and brown sugar create a tangy glaze for meatballs that are great as an appetizer or main event over rice. These'll get gobbled up in a flash!!
(makes 3 dozen)

Meatballs
2 large eggs, lightly beaten
1 envelope onion soup mix
1/2 cup seasoned bread crumbs
1/4 cup chopped dried cranberries
2 T. minced fresh flat leaf* parsley
1&1/2 lbs. lean ground beef (90% lean), or chicken* or turkey*

Sauce:
1 can (14 oz. whole-berry cranberry sauce
23/4 cup ketchup
1/2 cup low sodium* beef broth
3 T. brown sugar
3 T. finely chopped onion
2 t. cider vinegar

To make the meatballs: In a large bowl, combine the first five ingredients. Add beef; mix lightly but thoroughly. Shape into 1" balls. Place a third of te meatballs on a microwave-safe plate. Cover with wax paper; microwave on high until cook through,2-3 min. Drain on paper towels. Repeat twice with remaining meatballs.
To make the sauce: In a 2qt. microwave-safe dish, mix sauce ingredients. Microwave, covered, on high until heated through, 3-4 min., stirring halfway. Gently stir in meatballs. Microwave, covered, on high 1-2 min. Serve with frilly long toothpicks*.

"Make time today to be Thankful!!"

Love,

MM

               

Copycat Panera Broccoli Cheese Soup

This is a creamy and delish soup that tastes just like it does at Panera Bread!!!
(no serving size given)

1 T. melted Kerrygold* butter plus 1/4 cup melted, divided
1/2 medium sweet* onion, finely* chopped
1/4 cup flour
2 cups half and half
2 cups low* sodium* chicken stock
1/2 lb. fresh broccoli (about 1 cup), cut into little florets*
1 cup organic* carrots, julienned
1/4 t. fresh* nutmeg
8 oz. grated sharp Cheddar cheese
Kosher* salt and freshly* ground pepper, to taste

Saute the onion in 1 T. melted butter and set aside. In a large pot whisk together the 1/4 cup melted butter and flour over med. heat for about 3-4 min. Slowly whisk in the half and half and chicken stock. Let it simmer for about 20 min. Add the broccoli, carrots, and onions. Let them simmer on med. low for about 25 min. until the broccoli and carrots are tender. Add nutmeg, S&P, and sharp Cheddar. Let the cheese melt and then serve. For a smoother soup, puree it in a blender.

"For God so loved the world that He gave His only son so we might be saved."

Love,

MM

Patatas Bravas (Spanish Style Crispy Potatoes with Garlicky Red Pepper Sauce)

These very tasty potatoes could be an addition to your next tapas party!!
(serves 6)

For the potatoes:
2 lbs. med. Yukon Gold potatoes, sliced crosswise 1/2" thick
1/2 t. baking soda
4 T. EVOO
Kosher salt

For the sauce:
1/3 cup mayo.
1/4 cup chopped roasted red peppers
2 t. sherry vinegar
1 t. freshly* squeezed lemon juice
1/2 t. smoked paprika
1/2 t. minced garlic
Pinch of cayenne pepper

To prepare the potatoes: Preheat the oven to 450. Adjust an oven rack to the lowest position. In a Dutch oven or large saucepan combine the potatoes and baking soda with enough cold water to cover by 1". Bring to a boil, reduce to a simmer and cook until the exterior part of the slices has softened but the centers are still slightly firm when pricked with a knife, about 5 min. While the potatoes are simmering, place a rimmed sheet pan on the bottom rack of the oven to heat up. Drain the potatoes and return them to the saucepan. Cook over med. heat a few min., shaking the pan until there is no excess water on the surface of the potatoes. Transfer them to a large bowl. Drizzle with 2 T. of the oil and 1/2 t. salt; toss well to combine. Drizzle with another 1 T. oil and continue to toss until coated with a starchy paste. Carefully remove the sheet pan from the oven and pour the remaining T. of oil onto it, tilting the pan to coat the bottom. Add the potatoes and spread them out in one layer (the end pieces should be placed skin side up). Bake until the bottoms are golden brown, 20-25 min., rotating the pan after 10 min. Flip the potatoes and brown them on the second side, 15-20 min. Sprinkle with salt to taste.
To make the sauce: In a blender puree the peppers. Add the remaining ingredients and blend, scraping down the sides several times, until smooth.
To serve: Transfer the potatoes to a bowl and drizzle with the sauce, or serve the sauce on the side.

"Stop chasing what your mind wants and you'll get what your soul needs."

Love,

MM

Lemon-Smoked* Paprika/Thyme/Garlic "Rotisserie" Chicken

The recipe called for regular paprika, but I happen to LOVE the flavor smoked paprika imparts.
(serves 6)

1 stick Kerrygold* butter, softened
4 lemons - 2 zested and juiced, 2 quartered
1 T. smoked paprika
1/2 t. dried thyme*
1/4 t. garlic powder*
Kosher* salt and freshly* ground pepper
1 whole 6 lb. free-range* chicken
1 fresh rosemary* sprig

In a bowl, mash butter, 1 T. lemon zest, thyme, garlic powder, and paprika; season with S&P. Spread under and over chicken skin. Place lemon quarters and rosemary sprig in cavity. Place chicken in crockpot, and pour 1/4 cup lemon juice over top. Cover; cook on high 4 hours or 6&1/2 hours on low. Chicken is done when the temp. reaches 165. Heat broiler. Remove chicken to rimmed* baking sheet; broil 4 min. or until skin is golden brown and starting to crisp. Let sit 20 min. before carving. Serve with pan juices.

"Not what we say about our blessings, but how we use them, is the true measure of our thankfulness."

Love,

Machete Milletti

Slow Cooker Balsamic-Rosemary Bruased Short Ribs

"The acids in the balsamic braise help break the meat's tough fiber, making for a fall-off-the bone-tender centerpiece to a memorable dinner."
(serves 8)

2 lbs. beef short ribs
Kosher* salt and freshly* ground pepper
1 sweet* onion, thinly sliced
2 cloves garlic, minced
2 cups low-sodium beef stock
1/2 cup, plus 2 T. balsamic vinegar, divided
1/2 bunch fresh rosemary
1/2 bunch fresh oregano
1 T. chopped fresh flat-leaf* parsley

Season ribs with S&P. In a pan over high heat, sear ribs on all sides*. Transfer to slow cooker; add onions, garlic, beef stock, 1/2 cup vinegar, rosemary, and oregano. Cook on low 6-8 hours. Transfer meat and onions to platter. Let sit 10 min. Drizzle with remaining vinegar and sprinkle with parsley just before serving.

"Beauty is simply reality seen with the eyes of love."

Love,

MM                                        

24-Hour Layered Salad

The festive layers look gorgeous, and everything stays nice and crisp, even tho you make it ahead of time.
(makes 13 cups)

8 cups torn romaine lettuce or baby spinach leaves (stems removed*)
1&1/2 cups sliced fresh mushrooms
1 cup packaged shredded carrots
1 cup packaged diced pepper mix
1 cup sliced green onions or scallions
1&1/2 cups frozen petite* peas (Trader Joe's are the BEST*)
3 hard cooked eggs, sliced
1 can (4 oz.) sliced ripe olives, drained
2 cups mayonnaise
1 cup sour cream
1 pkg. (1 oz.) dry ranch dressing mix
8 oz. bacon, cooked, crumbed
1 cup shredded Cheddar cheese
1 pt. grape tomatoes

In a large (4 qt.) tall glass trifle* bowl, layer lettuce, mushrooms, carrots, pepper mix, green onions, peas, eggs, and olives. In a separate bowl, stir together mayo., sour cream, and ranch dressing mix. Evenly spread 1/3 of the dressing mixture over top of salad to edges of bowl. Cover salad tightly with plastic wrap. Cover remaining dressing. Refrigerate salad and dressing at least 8 hours or overnight. Before serving, arrange bacon, cheese, and tomatoes on top of dressing. Toss before serving.; serve with remaining dressing.

"For those who are willing to make an effort, great miracles and wonderful treasures are in store."

Love,

MM

Poached Pears in Puff Pastry

A VERY elegant offering........................................
(serves 4)

3 cups plus 2 t. water, divided
1/2 cup sugar
Juice of 1 lemon
2 3" pieces orange zest
1 vanilla bean pod, halved lengthwise and seeds scraped
1 cinnamon stick
1 1" piece ginger peel and smashed
4 Anjou* pears, peeled
1 9" square sheet frozen puff pastry, thawed
2 t. Kerrygold* butter, melted
2 T. Sugar in the Raw* (turbinado)
Caramel sauce
Vanilla bean* ice cream

Combine 3 cups water and granulated sugar in a large saucepan. Bring to a boil, stirring to dissolve sugar. Reduce heat to a simmer. Add lemon juice, orange zest, vanilla seeds and pod, cinnamon stick, and ginger. If needed trim bottoms of pears so they stand upright.  Core pears from bottom with an apple corer or melon baller. Add pears on their sides to pan; cook 8-10 min. turning occasionally, or until tender enough to pieces with a sharp knife. Remove pears from pan. Preheat oven to 375. Using a pizza cutter or fluted pastry wheel, cut puff pastry into 16 strips. Working with 1 pear at a time and starting from bottom, spiral 4 strips around fruit, dampening ends with water and pinching pastry at to secure. Stand pears upright on a parchment-lined baking sheet. Brush pastry with melted butter; sprinkle with turbinado sugar. Bake 25-30 min. or until pastry is puffed and golden. Place each pear in a shallow bowl; serve with caramel sauce and ice cream.

"Success is falling nine times and getting up ten." ~ Jon Bon Jovi

Love,

MM

Buffalo Mac 'n Cheese Bites

These triple cheesy mac 'n cheese poppers with blue cheese dressing will disappear fast!!
(makes 48 bites)

6 oz. small elbow pasta, about 1&3/4 cups
Coconut oil* cooking spray
1 cup plain panko breadcrumbs
1/2 cup + 4 T/ finely chopped fresh flat leaf* parsley
3 eggs
1&1/2 cups finely diced cooked skinless chicken
4 scallions, finely chopped, about 1/2 cup
2 ribs celery, finely diced, 3/4 cup
1 cup Cheez Whiz (really??*)
4 oz. sharp Cheddar cheese, shredded, 1 cup
2 oz. pepper Jack cheese, shredded, 1/2 cup
2 T. Frank's* Hot Sauce
1 cup chunky blue cheese dressing
2 T. half and half or whole* milk
1/4 of a yellow pepper
Small cherry tomatoes

Preheat oven to 400. Cook pasta according to package directions; drain. Meanwhile, coat 48 mini muffin cups with cooking spray. In a bowl, combine panko breadcrumbs and 1/2 cup parsley; reserve 1/3 cup mixture. Dividing evenly, sprinkle remaining panko mixture into muffin cups to coat. In a large bowl, beat eggs, then stir in chicken , scallions, celery, Cheez Whiz, Cheddar and pepper-Jack cheeses and hot sauce; stir in pasta. Spoon about 1 T. mixture into each muffin cup; dividing evenly. sprinkle tops with reserved panko mixture. Bake 10-12 min. or until firm and edges are lightly browned. Run a small knife around the edge of each muffin; cool slightly. Meanwhile, in a blender, combine dressing, half and half and 3 t. parsley. Cover; blend until smooth. Transfer 1/4 cup dressing to plastic sandwich bag; pour remaining dressing into serving bowl. Reserve. Arrange bites on a platter in a tree shape. Sprinkle with remaining 1 T. parsley. Snip a tiny hole in one corner of the sandwich bag; drizzle dressing over tree. Using a 2&3/8" star-shaped cookie cutter, cut out star from pepper; place at top of tree. Garnish with tomatoes. Serve with reserved dressing.

"The difference between ordinary and extraordinary is that little extra." ~ Jimmy Johnson

Love,

MM

Jeff Mauro's Clementine and Cranberry Glazed Cornish Game Hens

I saw him demo this on the show, "The Kitchen". Looked SO good, and I can't even begin to imagine the aroma...............
(serves 4)

Special equipment: an enameled cast-iron Dutch oven

1 shallot, minced
1 T. Kerrygold* butter
Zest of 2 clementines plus 1 cup clementine juice
1/2 cup jarred cranberry sauce
1 packed T. brown sugar
1 sprig fresh rosemary
4 Cornish game hens, rinsed and dried
Kosher salt and freshly ground black pepper

Preheat the oven to 400. In a small saucepan, sauté the shallots in the butter over med. heat until translucent, about 5 min. Add in the clementine zest and juice, cranberry, brown sugar, and rosemary. Simmer until thick, about 10 min. Set aside to cool. Season the game hens liberally with S&P. Using a basting brush, paint each bird entirely with the glaze. Cover the wing tips with foil to keep them from blackening too much. Place the glazed birds in the Dutch oven. Roast for 20 min,., and then reglaze the birds. Check after 45 more min., then check with an instant-read thermometer after another 5 min; the thighs must register at 165, the breasts at 170. Let rest for 10 min. and serve.

"See kindness as a show of strength. It takes courage to be kind, to show compassion for the suffering of others, to strive to do things for the greater good - even against one's own self-interest."

Have FUN today!!!!

Love,

MM

Holiday Cheese Ball Wreath

This is SO pretty, and what I am making to take to Lola and Brian's party next Friday!
(serves 16-20)

1 lb. cream cheese with chives*, at room temp.
2 cups shredded firm cheese. such as sharp* cheddar, pepper Jack, or Colby
2 t. Worcestershire sauce
Kosher salt and freshly ground pepper
1/2 cup pickled piquante red* peppers, such as Peppadews, finely chopped
1/2 cup fresh flat-leaf* parsley leaves, finely chopped
1/4 cup finely chopped fresh chives
Crackers, sliced bread or crudites, for serving
Special equipment: a small (6 cup) Bundt pan

Line the inside of the Bundt pan with plastic wrap. Process the cream cheese, shredded cheese, Worcestershire sauce, 1/2 t. salt, and a few grind of pepper in a food processor until smooth. Empty the mixture into a med. bowl. Spoon the cheese mixture into the prepared Bundt pan; pack it in, spread into an even layer and cover, or simply form the cheese mixture into a ball and wrap tightly with plastic wrap. Refrigerate until chilled, at last 1 hour up to 2 days. Uncover and invert the cheese mold or unwrap and transfer the ball onto a serving platter. Sprinkle with parsley and chives to completely coat the wreath, and garnish with the reserved peppers. Serve with crackers, sliced bread, and crudités.

"Make kindness, humor, and humility your mantra."

Love,

MM

Marinated Greek Lamb Souvlaki Skewers with Tzatziki and Pita Bread

If you are like me and LOVE absolutely LOVE lamb, and Greek food in general, you will make this one again and again.
(no serving size given)

1 leg of lamb cut into chunks (35 oz.)
5-6 T. EVOO
2 cloves or garlic, minced*
Juice of 1 lemon
2 red onions, roughly chopped
1 t. dried Greek oregano
1 t. dried thyme or some fresh lemon* thyme, chopped
1/2 t. smoked paprika
1/2 t. cumin
Kosher* salt and freshly* ground pepper
10 metal or wooden skewers (if using wooden, soak in water for an hour*)

Combine all ingredients (through pepper) in a small bowl. Place lamb chunks in a recloseable plastic bag. Pour marinade over meat. Close baggie, and smoosh the chunks around to get all sides in the marinade. Refrigerate at least 4 hours or overnight (preferred). Thread onto skewers and either grill or broil til the lamb reaches your desired doneness. Serve with tzatziki sauce, and warm pita bread.

"No man is an island, entire of itself."

Love,

MM

Soy-Honey Glazed Swordfish and Rice Bowl

Another easy dinner that is: Quick Cooking, Healthy Pick, Gluten-Free, and Family Friendly.
(serves 4)

1 cup long-grain white rice
1/4 cup honey
2 T. tamari or Ponzu Citrus Sauce*
2 T. EVOO, divided
1&1/2 lb. swordfish, cut into 1" pieces1/4 t. kosher salt
1/4 t. freshly* ground black pepper
1/2 red onion, thinly sliced
4 heads baby bok choy, halved lengthwise
1/2 cup fresh cilantro leaves and tender stems
1/4 cup; chopped roasted, salted peanuts
Lime wedges, for serving

Cook rice according to package directions; keep warm. Stir together honey and tamai in a small bowl; set aside. Heat 1 T. oil in a large nonstick skillet over high. Season fish with S&P and cook, undisturbed, until browned on 1 side, about 2 min. Turn fish, add onion, and cook tossing gently until fish is browned and cooked through., about 4 min. Transfer to a plate.  Add remaining 1 T. oil and bok choy to skillet. Cook, undisturbed, until golden, about 2 min. Reduce heat to med-low, add honey mixture, and immediately cover skillet. Cook until sauce thickens slightly and bok choy is tender, about 2 min. Serve fish and bok choy over rice, topped with cilantro and peanuts, with lime wedges on the side.

"Have no friends not equal to yourself."

Love,

Machete Milletti

Mexican Cheesy Egg Quesdillas

These are DELICIOUS any time of the day!!
(serves 2)

3 large eggs
3 T. 2% milk
1/8 t. freshly* ground pepper
1 T. plus 2 t. Kerrygold* butter, divided
4 flour tortillas (8" size)
1/2 cup refried pinto or black* beans
1/4 cup salsa or pico de gallo*
2/3 cup shredded cheddar, Mexican 4 cheese, or pepper Jack* cheese
Sour cream and additional salsa
Lime wedges*, for garnish

Preheat oven to 425. Whisk 1st 3 ingredients. In a large nonstick skillet, heat 1 T. butter over med. heat. Add egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Set aside. Place 2 tortillas on a baking sheet. Spread with beans, top with eggs, salsa, cheese, and remaining tortillas. Melt remaining butter; brush over top. Bake until golden and cheese melts, 10-12 min. Cut into wedges* with a pizza cutter. If desired, serve with sour cream and more salsa. Garnish plates with lime wedges.

"The truth is that the more intimately you know someone, the more clearly you'll see their flaws. That's just the way it is. This is why marriages fail, why children are abandoned, why friendships don't last. You might think you love someone until you see the way they act when they're out of money, or under pressure, or hungry, for goodness sake. Love is something different. Love is CHOOSING to serve someone and be with someone in spite of their filthy heart. Love is patient and kind. Love is deliberate. Love is hard. Love is pain and sacrifice. It's seeing the darkness in another person and defying the impulse to jump ship."

Love,

MM

Chorizo Spaghetti Squash Skillet

In this one, you get your noodle fix minus the pasta!!
(serves 4)

1 small spaghetti squash (2 lbs.)
1 T. canola oil
1 pkg. (12 oz.) chorizo links, sliced
1 yellow pepper, chopped
1 sweet onion, sliced
1 cup sliced cremini* mushrooms
1 can (14&1/2 oz.) no salt added fire*-roasted diced tomatoes, undrained
1 T. reduced sodium taco seasoning
1/4t. freshly* ground pepper
Chopped green onion

Halve the squash lengthwise; discard seeds. Place squash on a microwave-safe plate, cut side down,; microwave on high until tender, about 15 min. Meanwhile, in a med. skillet, heat oil over med.-high heat; sauté sausage, pepper, onion, and mushrooms until onion is tender, about 5 min. Separate strands of squash with a fork.; add to skillet. Stir in tomatoes and seasonings; bring to a boil. Simmer, uncovered, about 5 min. Top with green onion.

"Your deeds are your monuments."

Have FUN today!!

Love,

MM

Shrimp Monterey

You can go fancy or casual with this weeknight seafood classic, and it is a fast fix, too. Editor's note: some of you may be wondering why I always suggest (with an asterisk*) Kerrygold butter. I demonstrated it against Costco butter, and there was zero comparison as to the quality!!
(serves 6)

2 T. Kerrygold* butter
2 lbs. uncooked shrimp (31-40 per lb.) peeled, deveined, and tails removed*
2 garlic cloves, minced
1/2 cup white wine or chicken broth
2 cups shredded Monterey Jack cheese
2 T. minced fresh flat-leaf* parsley
Hot cook linguine
6 lemon* crowns*

Preheat oven to 350. In a large skillet, heat butter over med.-high heat; sauté shrimp and garlic just until shrimp turn pink, 3-5 min. Using a slotted spoon, transfer to a greased 11x7" baking dish. Add wine to skillet; bring to a boil. Cook until liquid is reduced by half.; pour over shrimp. Top with cheese and parsley. Bake, uncovered, until the cheese is melted, 8-10 min. Serve over pasta. Garnish plates with lemon crowns.

"What is beautiful is good, and who is good will soon be the beautiful."

Don't forget to have some FUN, and Happy Friday!!

Love,

MM

Lime Fudge

This sweet treat sounds SO good to me - would make a great present for the lime lovers in your life!
(makes 32 pieces)

1/3 cup unsalted Kerrygold* butter
1/4 cup Sugar in the Raw*
1&1/4 cups graham cracker crumbs
1 (14 oz.) can sweetened condensed milk
1 (11-12 oz. ) package white chocolate chips
1 (4 oz.) bar white chocolate, coarsely chopped
2 T. grated lime zest
1/4 cup freshly* squeezed lime juice

Preheat oven to 375. Line an 8" square baking dish with parchment paper or foil, leaving a 2" overhang on 2 sides. Grease sides and bottom of paper with butter or cooking spray. Stir together butter and sugar in a bowl until sugar is dissolved. Stir in graham cracker crumbs. Press mixture into bottom of prepared baking dish. Bake until edges are lightly browned, 5-8 min. Transfer crust to a wire rack and let cool about 30 min. Meanwhile, stir together condensed milk, while chocolate chips and chopped white chocolate in a large saucepan over med. heat until chocolate is melted. Remove pan from heat; stir in lime zest and juice. Pour mixture over cooled crust, cover with plastic wrap, and chill at least 2 hours up to overnight. Lift fudge from dish using parchment overhangs, then cut into 1x2" pieces. Fudge keeps up to 1 week, chilled in an airtight container.

"Faith relies on our Almighty God's unchanging character, not on our circumstances."

Love,

MM

Apricot-Sage Chicken with Carrots

Much more than a spread for toast, tart-sweet apricot preserves balance the pungent mustard in the sauce and give everything a glossy coat. Plus it is ready in 20 min.!
(serves 4)

1 T. EVOO
4 (4 oz.) skinless, boneless chicken thighs
3/4 t. kosher salt, divided
3/4 t. freshly* ground black pepper, divided
1/2 cup unsalted chicken stock
1/4 cup apricot preserves
1 T. Dijon mustard
2 cups thinly diagonally sliced organic* carrots
4 t. finely chopped fresh sage, divided
1 T. thinly sliced garlic
2 T. unsalted Kerrygold* butter

Heat olive oil in a large skillet over med.-high. Sprinkle chicken with 1/2 t. each S&P. Add chicken to pan; cook 3 min. per side or until browned (chicken will not be cooked through). Remove chicken from pan (do not wipe out pan). Combine the stock, apricot preserves,  mustard in a bowl, stirring with a whisk. Add carrots, 1 T. sage, and garlic to pan; sauté 4 min. Add apricot mixture and chicken to pan; reduce heat to med. cover, and cook 8 min. or until chicken is done. Remove pan from heat. Place chicken and carrots on a platter. Add remaining 1/4 t. each S&P, and butter to pan, swirling until butter melts. Spoon pan sauce over chicken; sprinkle with remaining sage.

"Kind words do not cost much. Yet they accomplish much."

Love,

MM

Easy Baked Cod with Pistachio Cilantro Pesto

Another one from the Mediterranean Kitchen for your consideration!
(serves 4-6)

Cod:
4-6 cod fillet pieces about 4 oz. each
Kosher* salt
Freshly* ground pepper
EVOO
2 Roma tomatoes, diced

Pistachio Cilantro Pesto:
2 packed cups fresh cilantro, stems removed
1/3 cup salted shelled pistachios
1 large garlic clove
2/3 cup EVOO
1/3 cup grated Parmesan cheese
3 T. freshly* squeezed lemon juice

Preheat the oven to 400. Pat the fish fillets dry and season with S&P on both sides, then place on a lightly oiled rimmed* baking sheet. Drizzle with olive oil. Bake for 20 min. Meanwhile, prepare the pistachio cilantro pesto. Place the cilantro, pistachios, and garlic in your food processor. Pulse until well-chopped. Add the remaining ingredients and blend until smooth. When ready, remove the baked cod and arrange them on a serving platter or individual dishes. Top each fillet with a generous spoonful of the pesto, then add the diced tomatoes. Enjoy with a side of rice, quinoa, or couscous.

"Flowers are great, but love is better."

Love,

MM

Trisha's Yearwood's Feta Salad over Greens

This is from her show, "Trisha's Southern Kitchen", and the episode was entitled, "Slim Down Secrets".
(serves 4)

3 T. EVOO
1/2 t. grated lemon zest, plus 3 T. lemon juice
Kosher salt and freshly ground pepper
5 cups mixed greens (about 10 oz.)
1 cup grape tomatoes, halved lengthwise
1 15 oz. can chickpeas, drained and rinsed* well
2 Persian* cucumbers, sliced into half moons
1 large shallot, chopped
1/2 cup crumbled plain or herbed feta cheese

Mix together oil, lemon zest and juice, and S&P in a small bowl. In a large bowl, gently toss together the greens, tomatoes, chickpeas, cucumbers, shallot, and feta. Toss the dressing with the salad just before serving.

"Do not be dismayed by the brokenness of the world. All things break. And, all things can be mended. Not with time, as they say, but with intention. So go. Love intentionally, extravagantly, unconditionally. The broken world waits in darkness for the light that is YOU!"

Love,

MM

Thai Peanut Naan Pizzas

This is a veggie recipe, but you can easily add roast chicken, slices of beef, or pork, if you like.
(serves 4)

1/4 cup creamy peanut butter
3 T. sesame ginger salad dressing
1 T. water
1 t. soy sauce or Ponzu Citrus Sauce*
2 naan flatbreads
1 cup shredded mozzarella cheese
1 small sweet red pepper, julienned
1/2 cup sliced cremini mushrooms
1/4 cup chopped fresh cilantro
Sriracha hot sauce (optional)

Preheat oven to 425. For sauce, mix the 1st 4 ingredients until blended. Place naan on a rimmed* baking sheet; spread with sauce. Top with cheese and veggies. Bake until cheese is melted and crust is golden brown, 8-10 min. Top with cilantro; if desired, drizzle with Sriracha.

"Don't be friends with jerks."

Love,

MM

Yam and Apple Casserole

Barbara Lince told a story about this recipe at our Senior Luncheon, Ron said it was really good, and she handed out the recipe. Thanks, guys!!
(no serving size given)

4 large yams
3 large Granny Smith apples
2 cups unfiltered* warm apple juice
2 T. Kerrygold* butter, softened*
2 T. corn starch
1 cup Sugar in the Raw*
2 T. freshly* squeezed lemon juice

Preheat oven to 350.
Wash and par boil yams in their skins. Let them cool a bit. Peel and slice them about 1/2" think
Pell and slice apples like you would do for an apple pie. Mix together warm apple juice, cornstarch, and sugar. Add the butter and lemon juice. Note, Barb said she usually mixes the cornstarch with a small amt. of the apple juice before adding it in. In a buttered casserole an (9x13"), begin to alternate layers of sliced yams and apples. Bake for about 1&1/2 hours. It should be bubbling and apple mixture will thicken as it cooks.

"If you really want something in this life, you have to work for it!"

Love,

MM

Smoked Salmon Breakfast Casserole

When you are looking for a breakfast that is both elegant and easy this holiday season, this crowd-pleasing casserole is just the ticket!!
(serves 6)

6 large eggs
3 large egg whites
3/4 cup 2% milk
1/2 cup plain whole milk cottage cheese
2 T. minced fresh chives
1 t. Dijon mustard
1/4 t. freshly ground pepper
1 T. canola oil
1 lb. russet potatoes, peeled and cut into 1/2" cubes (about 3&1/2 cups)
1/2 cup thinly sliced leeks
1/4 cup minced shallot
8 oz. hot-smoked wild-caught* salmon, flaked
1/2 t. crystallized lemon*
2 oz. herbed* goat cheese, crumbled (about 1/2 cup)
2 T. chopped fresh dill

Preheat oven to 350. Place eggs, egg whites, milk, cottage cheese, chives, mustard, and pepper in a large bowl; whisk to combine. Set aside. Heat oil in a 10" cast-iron* skillet over med. heat. Add potatoes; stir to coat, and arrange in a single layer. Cover and cook until potatoes are almost tender, about 8 min., stirring occasionally. Uncover, add leeks and shallot, and cook 5 min. stirring occasionally, until soft. Scatter salmon evenly over potatoes in pan. Pour egg mixture over salmon and potatoes. Sprinkle goat cheese evenly over top. Sprinkle with crystallized lemon. Bake for 25 min. or until egg mixture is set. Garnish with dill.

"Everyone in the world should get a standing ovation at least once in their life because we all overcometh the world." ~ the movie, "Wonder"

Happy Friday, Friends!! Have FUN today.

Love,

MM