Machete Milletti's Sassy Sausage and Zucchini Bake Crowned with Parmesan and Panko

Dear Readers, This is the recipe I made when I preformed it on KCTS TV in Seattle. I grow my own Sorrel, but if you can't find it, Spinach works - just add a little bit more lemon.......Hope you enjoy this Sacred Season!!
(serves 8)

1 lb. Spicy Italian sausage, cooked into crumbles and drained well
2 eggs, beaten
1 cup mayonnaise
1/2-3/4 cup shredded Mexican 4 cheese blend
1 small sweet onion, cut into tiny dice
1 large zucchini, cut into tiny dice
5-6 large sorrel leaves, torn into small pieces (or substitute baby spinach)
1/2 t. lemon pepper
1/2 t. thyme (lemon thyme is best)
1/2 cup shredded Parmesan cheese
Panko bread crumbs

Preheat oven to 325, and spray a 9x13" glass baking pan with cooking spray (I like to use coconut oil cooking spray). Whisk together eggs and mayo. Stir in sausage, Mexican cheese, onion, sausage, zucchini, sorrel, lemon pepper, and thyme. Pour mixture into pan, and top with Parmesan and panko. Bake until bubbly and lightly browned, about 20 mins. I like to serve with with a Caesar salad, and warm garlic bread!

Merry Christmas!!

I wish you all Peace and JOY, and most of all Love,

Machete Milletti ~ AKA Chef Deb

BUTTER

ALWAYS USE THE BEST...........................Except NO substitutes,,,,, cuz WHY WOULD YOU??? I use Kerrygold salted.

Peace,

Machete Milletti (aka Chef Deb)

Linguine with Clam Sauce

This Italian family fav. can be varied by adding 3 cups of drained canned Italian tomatoes to the sauce, and simmer for 30 min. before adding the clams. I would serve a crisp wedge salad and warm garlic bread to complete this delectable feast!!*
(no serving size given)

8 cloves fresh garlic
1/2 t. kosher* salt
1/2 t. white pepper
3 egg yolks
1 cup plus 4 T. olive oil
2 T. Kerrygold* butter
3 T. finely chopped shallots
3 T. flour
2-2&1/2 cups clam juice
3-4 cups coarsely chopped clams
1 cup chopped flat-leaf* parsley
1/2 cup chopped basil
1 lb. linguine
Grated Romano cheese

Crush garlic in a mortar with a pestle until it becomes a paste. Add salt, white pepper, and egg yolks. Beat with a whisk until lemon colored. Continue to beat, adding olive oil a few drops at a time until 2 T. have been added. Continue to beat adding 1 cup olive oil in a thin stream until finished. Set sauce aside. In a frying pan, heat remaining 2 T. olive oil and butter; add shallots and saute over low heat until shallots are light golden. Add flour and continue cooking for 5 min. more, stirring occasionally. Slowly add clam juice, stirring constantly until well blended; then cook 5-8 min. more, stirring occasionally. Slow add clam sauce to garlic sauce, stirring with a whisk to keep well blended. Heat over low; stirring occasionally, until hot. Add clams and continue to heat until hot again. Add parsley and basil. Heat until steaming and serve with freshly cooked linguine, prepared according to package instructions. Top with grated Romano cheese.

"Need wisdom? Seek it from the Source who alone can provide it - God."

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

Love,

MM

Cucumber Honeydew Salad with Feta

Again, I love EVERY ingredient in the title of this recipe. Hope YOU will, too!! "This is a perfect storm of sweet, tangy, cool, and crunchy. If you are making this ahead, don't add the feta cheese until just before serving." And, please remember an asterisk* denotes any changes or suggestions I would make or do.......
(makes 10 servings)

2 T. freshly squeezed* lemon juice
1/4 cup EVOO (extra virgin olive oil)
1 t. honey
1/2 t. kosher* salt
1/8 t. freshly* ground black pepper (white pepper contains gluten*)
1/4 t. poppy seeds (optional)
1 med. honeydew melon (3&1/2-4 lb.), seeded, and cut into bite size cubes
1 Persian* or English* cucumber, unpeeled and cubed
1/3 cup finely chopped red onion, briefly rinsed (tames the sharp and raw taste)
3 T. chopped fresh dill weed
4 oz. feta, crumbled

In a large bowl pour lemon juice. Whisk in olive oil in a slow, steady stream until incorporated. Whisk in honey, S&P, and poppy seeds, if using. Add melon, cucumber, onion, and dill weed. Toss to combine. Top with feta just before serving.

"God cares for the vulnerable." WE all need to, too!

I wish you Peace, Joy, and most of all Love,

Chef Deb

Tuna and White Bean Salad

This is a "What am I gonna have for lunch - oh, let me look in my pantry" sort of recipe that is WAY easy and WAY good for you!!
(serves 1)

1 can low-sodium* chunk tuna in water, drained
1 can of white beans, drained and rinsed well*
Capers, rinsed
Kalamata olives, quartered
Olive oil
Fresh lemon juice
Red wine vinegar
Kosher* salt
Freshly* ground black pepper

Place tuna in a bowl, and flake with a fork. Add the rest of the ingredients to taste. Stir. Serve over salad greens. You can also add chopped walnuts and diced roasted red peppers.

"Do your decisions please God?"

I wish you Peace and Love today,

Machete Milletti aka MM and Chef Deb

Middle East Carrot Salad

My Aunt Donna sent me a couple of cookbooks - this recipe was in one of them. Floated MY boat!!!! "Use as an accent with meat and potatoes, rice, or pasta".
(serves 4)

6 large organic* carrots, peeled and cooked
3-4 cloves of fresh garlic, minced
1 T. veg.* oil
1 T. paprika
1 T. chopped flat-leaf* parsley
Kosher* salt, to taste*
1/2 t. cumin
Juice of a large lemon or 1&1/2 T. vinegar (your choice - I would use unfiltered apple cider*)

Slice carrots into 1/4" rounds. Mix all other ingredients and add to carrots. Marinate 3-4 hours or overnight.

"What are you building your life around?"

Love,

MM

All-American Barbecued Chicken

This one came from a food mag. that I read long ago, but just resurfaced to my attention. Here is the quote, "With half the work done the night before, this favorite can be your go to recipe for an impressive meal with minimal effort!" Just another reminder to any new Readers (and,WELCOME) an asterisk* denotes any changes or suggestions I would make..........or use.....................And, make sure to ALWAYS read the recipe all the way through as this one requires overnight marination!
(makes 14 servings)

Chicken:
3&1/2-4&1/2 lb. meaty chicken pieces (I would use thighs* and legs*)
1/2 cup freshly* squeezed* lemon juice
1/4 cup veg. oil
4 cloves garlic, minced
1&1/2 t. kosher* salt

BBQ sauce:
1 cup water
1/3 cup coarsely chopped sweet* onion, small
3 T. Kerrygold* butter
2 T. packed brown sugar
1 T. yellow mustard
1 T. unfiltered* apple cider vinegar
1 cup ketchup
3 T. Worcestershire sauce
2 T. fresh* lemon juice
1/8 t. cayenne pepper (optional)

If desired, remove chicken skin. Divide chicken between 2 resealable plastic bags set in shallow dishes.
For the marinade: in a small bowl combine the 1/2 cup lemon juice, oil, garlic, S&P. Pour marinade over chicken.Seal bags, turn to coat chicken. Marinate in the refrigerator overnight, turning bags occasionally.
Meanwhile, for barbecue sauce, in a large saucepan combine water, onion, butter, brown sugar, mustard, vinegar, and a pinch of black pepper. Bring to boiling; reduce heat. Simmer, uncovered, 20 min. Stir in ketchup, Worcestershire sauce, lemon juice, and cayenne pepper, if desired. Return to boiling; reduce heat. Simmer, uncovered, 50-60 min. or until desired consistency. Transfer to a storage container; cover and chill.
For a charcoal grill arrange med.-hot coals around a drip pan. Test for med. heat above pan. Drain chicken, discarding marinade. Place chicken on grill rack over drip pan. Cover; grill 50-60 min. or until chicken is tender and no longer pink (180 degrees F.) Brush chicken with BBQ sauce after 20 min. of grilling, and frequently during the last 10 min. of grilling. For a gas grill, preheat grill. Reduce heat to med. adjust for indirect cooking. Grill as above.
Serve chicken with remaining sauce, plenty of napkins, and a big ole smile!!

"Our lives speak louder than our words."

Love,

Machete Milletti aka Chef Deb

Stuffed Squash Roast with Glazed Onions

I saw this in the paper, and wanted to share it, cuz, "Whether you have vegetarians or just plain veggie lovers at the table, this squash -- stuffed with layers of rice, dried fruit, vegetables, and chestnuts -- will impress and satisfy." And, isn't that what FOOD is all about - sharing the love and thankfulness we feel about being together at one table?? Remember when I use an asterisk*, it denotes changes I would make or suggestions...
(serves 8-12)

Ingredients for the squash:
1 large (3 lb.) butternut squash, washed and dried
1/2 t. kosher salt

Ingredients for the glazed onions:
1 T. EVOO (extra virgin olive oil)
1 red onion, thinly sliced
1 T. balsamic vinegar
2 T. sugar (I use Sugar in the Raw or turbinado sugar*)

Ingredients for rice:
1 cup cooked wild or black rice (I would use a pilaf of both*)
1/3 cup dried apricots (I use the plump "fancy" ones that are softer*), chopped
1 T. freshly squeezed lemon juice
1/2 t kosher salt, or more as needed
1/4 t. freshly ground black pepper
1/8*-1/4 t. ground cayenne pepper
1 cup whole cooked vacuum-packed chestnuts, chopped
1/2 cup mixed nuts, chopped
1 t. dried sage
1/2 t. paprika (I would use smoked* paprika)

Ingredients for the mushrooms:
1 T. EVOO (extra virgin olive oil)
1 cup (about 4 oz.) cremini mushrooms, washed, dried, and sliced
2 cloves garlic, minced
Kosher salt
Freshly ground black pepper

For the assembly:
1/2 cup cranberry sauce
2 roasted red bell peppers
3 sun-dried, rehydrated if not oil packed, and chopped
1/2 cup lightly packed baby spinach leaves
1 T. fresh lemon juice

1. For the squash: Preheat the oven to 350. Line a rimmed baking sheet with parchment paper. Use a very sharp knife to split the squash in half lengthwise, then place the halves - cut side down on the baking sheet. Bake on the middle rack for 45 min., or until just soft pierced through the skin with a skewer. Turn cut sides up, season lightly salt and let cool while you prepare the remaining components.
2. For the glazed onions: Pour the oil into a large skillet over med. heat. When it shimmers, add the onion and cook, tossing frequently, until it starts to soften, five min. Stir in the vinegar and sugar, reduce the heat to med. low and cook until the onions are soft and the syrup is sticky, 10 min. Transfer to a bowl, and rinse out the skillet.
3. For the rice: Combine the rice, chestnuts, apricots, nuts, lemon juice, sage, S&P, and paprika in a large bowl, stirring until thoroughly incorporated. Taste, and add more salt, as needed.
4. For the mushrooms: Set the rinsed-out skillet over med. heat, and pour in the oil. When it shimmers, add the mushrooms and garlic; cook for 5 min., stirring frequently, until the mushrooms soften and exude their liquid and it evaporates. Remove from the heat and season lightly with S&P.
5. To assemble, scoop out the fibrous matter and seeds from the squash and discard (or save seeds for another use), then scoop out a 2" channel of flesh, chop or break it up, and mix into the rice. Spoon the cranberry sauce into one of the squash halves, spreading it thinly in the cavity. Add enough of the rice mixture so it is slightly mounded and rises above the edge of the squash; you can spoon any remaining rice on the squash's serving platter.
6. Next, layer in this order: The roasted peppers, the glazed onions, the mushrooms, and sun-dried tomatoes. Toss the spinach with the lemon juice, then scatter the leaves on top. Place the other squash half on top, cut side down, lightly pressing if needed to help balance the roast. Use skewers to secure it, or tie with kitchen twine in 3 even spaced spots. Return to the oven and bake (350 degrees) for an additional 15 min. or until the filling is heated through.
8. Remove the skewers or twine. Use a serrated knife to cut the squash roast crosswise into 8 thick slices, or 12 thinner ones depending on the appetite of your guests. Serve warm.

"Our lives are better off in God's hands than in our own."

:Love,

Machete Milletti

Food as Thankfulness!

Dear Readers, The entire reason I began this blog was to share my Foodie Love and Recipes that float my boat. I am Thankful for each and every one of you who takes the time to read my suggestions!! Let us gather around whatever table we are Blessed to have, and ENJOY our repasts with Friends and Family.

"God hears the prayers of His people."

I pray for Peace and Love for you all today, tomorrow, and always!!

HAPPY THANKSGIVING,

Machete Milletti aka Chef Deb

Dark Chocolate Avocado Cake ~ Gluten free

Dear Readers, how 'bout trying this UNLIKELY combo. where "avocado and chocolate become best friends to create a rich, moist cake that even your kids (of ALL ages) will clamor for?"
(8 servings)

2/3 cup cocoa powder
1/2 cup boiling water
1 T. vanilla extract (use the best you can afford*)
2 cups finely ground almond flour
1/2 t. baking soda
1/4 t. sea* or kosher* salt
1/2 cup dark honey
1/2 cup coconut palm sugar
2 ripe, med. avocados; peeled, seeded ans mashed
4 large eggs
1/2 cup chocolate chips

Preheat the oven to 325. Grease a loaf pan, and line with parchment paper. In a small bowl, pour boiling water and vanilla extract onto cocoa poser and whisk to combine; it should be like a slightly runny paste. In a large bowl, sift flour, baking soda and salt. Add honey, coconut sugar, and avocados to the bowl of a food processor. Process until avocado mixture is smooth and pale green. Add chocolate mixture to the food processor, and blend until well combined. Whisk eggs, and add them to the food processor; pulse 3-5 times to incorporate into the mixture. Gently fold chocolate-avocado mixture into the dry ingredients, adding chocolate chips. Pour batter into your prepared loaf pan and bake 50 min. or until a knife comes out clean. The cake will be a bit jiggly. Cool the cake for at least 20 min. before removing from the pan. Top with the dollop of coconut shipped cream, if you like, or vanilla bean ice cream*.

"We're not perfect, but we're loved."

Today: love one another, as Jesus loves YOU!!

Love,

MM

MM's Marinated Flank Steak

Happy Friday, Dear Readers! I have been making this as a part of my Autumnal Feast for YEARS, so thought it would be appropriate to share it with all of you today.

1 flank steak
Kosher salt
Montreal Steak Seasoning (remember white peppercorns contain Gluten)
Extra virgin olive oil
Red wine (I use Merlot)
Red wine vinegar (I use Trader Joe's)
Red onion, finely chopped
Garlic cloves, finely chopped
Fresh basil (or dried), finely chopped
Fresh rosemary leaves (a MUST), finely chopped

Salt and pepper steak liberally on both sides. Mix all the rest of  the ingredients together. Place steak in a recloseable bag. Pour in the marinade. SEAL bag, then massage the steak through the bag. Roll up and place in the fridge for at least 1-2 days. Broil or grill to your desired doneness. Cut thin slices against the grain. I serve this with baked acorn squash halves filled with butter and brown sugar, and potato packets. YUMOLA.

I am THANKFUL that you take the time to read my blog. May God Bless You.

Don't forget to Laugh Out Loud today, and Be KIND to each other!!

Love,

Machete Milletti (aka Chef Deb or MM)

Spaghetti Squash & Mini Turkey Meatballs with Pumpkin Seed Pesto

Dear Readers, this is a quick and easy one to have on the table pronto (and to make it even faster.....use store bought pesto, or freeze pesto that you make yourself for times such as these!). And, for a DELISH snack, roast the squash seeds with olive oil, curry powder and salt!! Remember, when you see that I have used an asterisk* it denotes changes or suggestions I would make or do..............
(serves 4)

Spaghetti squash: 
1 med. spaghetti squash
1 t. coconut oil
Coarse* kosher* salt, to taste

Meatballs:
1 lb. ground turkey thigh
1/3 cup finely minced sweet* onion or red*
1 T. freshly* squeezed lemon juice
1 t. dried basil
1 t. kosher salt

Pesto:
1 cup loosely packed fresh basil (again, I encourage you to grow your own herbs inside or out.....!!*)
1/2 cup raw pumpkin seeds
3 T. freshly* squeezed lemon juice
2 cloves of garlic, roughly chopped
3/4 t. kosher salt
1/4 cup + 1 T. olive oil

Preheat oven to 400. Carefully slice squash lengthwise, and remove seeds with a spoon. Rub inside of squash with coconut oil and sprinkle with salt. Place cut sides down on a baking sheet lined with parchment paper. Roast 30-40 min., until tender and easily pierced with a fork. Cool until squash can be comfortably handled. While squash is roasting, combine meatball ingredients in a med. bowl. line a second baking sheet with parchment paper, and use a small cookie scoop or tablespoon to form mixture into small balls. Place 1" apart on baking sheet. Place meatballs in oven, and cook about 15 min., until firm to touch and cooked through. While meatballs are cooking, prepare pesto in a food processor. Process parsley, basil, pumpkin seeds, lemon juice, garlic, and salt, scraping down teh bowl as needed. Drizzle in oil, and process to a chunky, yest blended consistency. Using a fork, scrape squash "noodles" from skin into a med. bowl, and stir in pesto. Top with the mini meatballs.

"Everyone everywhere is more like us than less like us."

I wish you LOVE and LAUGHTER in spite of what is going on around us in this troubled world...today!!!!

Machete Milletti (aka MM, aka Chef Deb)

Onion Rice

"A simple and versatile rice side dish that everyone loves!" I hope you will, too!!!
(no serving size listed)

1 T. vegetable oil
1 large red onion, finely chopped (1&1/2 cups)
1 cup long-grain white rice (or use the rice of your choice*)
1/2 t. kosher* salt
1/2 t. freshly* ground pepper
2 cups low-sodium chicken broth or chicken bone* broth

Heat oil in a large saucepan over med. heat. Cook onion, stirring frequently, until almost tender, about 5 min. Add rice, S&P; cook, stirring frequently, 2 min. Add broth and bring to a boil. Reduce to a simmer, and cook covered, until liquid is absorbed and rice is tender, about 20 min.

"Sacrifices offered to God are opportunities to showcase His love,"

I wish you Peace and Love today,

Chef Deb - aka Machete Milletti

Coriander Cauliflower and Chickpeas with Lemongrass-Infused Coconut Rice

I like EVERY word in the title of this recipe!! I hope you will, too.
(serves 4)

4 t. coconut oil, divided
1/2 med. onion, diced
2 t. whole coriander seeds
1 t. minced ginger (1/2" piece)
2 t. minced garlic (about 3 cloves)
2 stalks lemongrass, cut into 1" pieces
1 t. kosher* salt, divided, plus more to taste
1&1/4 cups coconut milk, divided
1 cup short-grain brown rice
1 head cauliflower, cut into bite size florets
3 cups cooked chickpeas (if using canned, drain and rinse well*)
1/4 cup chopped cilantro, more for garnish (I suggest you grow your own*)
1 small Fresno chile or other chile pepper, thinly sliced (wear gloves*)

Heat oven to 400. In a medium saucepan, heat 2 t. coconut oil over med. heat. When oil has melted, add onion and stir to coat. Reduce heat to med.-low, and cook onion 8-10 min, until fragrant and translucent. While onion is cooking, place coriander in a small pan and toast over med. heat, 5-8 min. until fragrant and translucent. While onion is cooking, place coriander in a small pan ad toast over med. heat, 5-8 min., until fragrant and slightly browned; frequently shake pan to toast. Remove from heat; transfer to a spice grinder or mortar and pestle, and grind. Add ginger, garlic, lemongrass, 1/2 t. salt and half of the ground coriander to onion mixture; stir to combine. Cook 2-3 min. until fragrant. Add 1 cup coconut milk and rice; stir and cover to cook over low heat 35-45 minutes, until liquid is absorbed and rice is creamy. Remove lemongrass. While rice is cooking,combine cauliflower and chickpeas on parchment-lined baking sheet.Drizzle with 2 t. coconut oil, add remaining coriander and 1/2 t. salt and stir to coat. Roast in the oven 35-45 minutes, or until browning; stir half way through. Remove cauliflower and chickpeas from oven. and place in a large saute pan with 1/4 cup coconut milk. Cook over med.-low heat 3-5 min. until combined. Stir in cilantro and salt, to taste. To serve, scoop rice on plates with a 1/2 cup measuring cup, and serve cauliflower mixture alongside.Garnish with cilantro and chile peppers.

"In God's power and love, draw closer to others while there's time."

Love,

Chef Deb (aka Machete Milletti)

BBQ Turkey Apple Burgers

Talk about EASY PEASY!! Don't forget when I use an asterisk*, it denotes my suggestions.......... Here is the description of this recipe: "A handful of grated apple gives naturally lean turkey a shot of needed moisture and sweetness (plus a fiber boost), and the dry seasoning mix jazzes up the flavor."
(serves 4)

1 lb. ground turkey
1 med. apple, peeled, cored and grated (I would use Granny Smith* or Honeycrisp*)
4 t. dry barbecue seasoning mix
Coarse* kosher* salt, and freshly* ground black pepper (white pepper contains Gluten*)
4 seeded kaiser rolls or onion* rolls
4 leaves Boston lettuce
1/4 cup prepared barbecue sauce
1/4 cup sliced red onions
Smoked* provolone cheese slices* optional

Heat grill or grill pan* or broiler*  to medium high. In a bowl, combine turkey, apple, seasoning mix., and S&P to taste. Shape into 4 patties. Grill 10-12 min. or until 165 internal temp. is reached, turning once. Grill the seeded buns. Top the patties with onion slices and cheese, if using. Place patties on bottom bun, top with bbq sauce, and lettuce leaves. Place bun top on lettuce, and serve immediately with thin potato chips (I LOVE LAYS*), and some cold red seedless grapes*. Oh, and plenty of napkins*!!

"Wisdom grows when we listen to the words of mature believers."

Don't forget to have a LOT of FUN today!!!

Peace and Love,

Machete Milletti (aka Chef Deb)

Mussels Escabeche

I LOVE MUSSELS - especially Penn Cove Mussels from Whidbey Island. Dear Readers, pls. be aware that this recipe takes 40 min. to make, but 1 day to marinate, so please plan ahead!!
(serves 6-8 - makes about 1&1/2 cups)

1 lb. plump, medium-size mussels (rinse and remove the beards*)
6  T. EVOO (extra virgin olive oil)
8 garlic cloves, thinly sliced crosswise
1 shallot, peeled and cut into matchsticks
1 t. smoked sweet Spanish paprika (I LOVE THIS STUFF*)
1/4 t. saffron threads
1/2 t. kosher salt
3&1/2 T. Champagne vinegar

Heat a 4 qt. pot over high heat. Add mussels and 1/4 cup water, immediately cover to trap steam. Cook just until mussels open, 2-4 min. Drain, discarding any unopened ones. Let cool, then scrape mussels from shells into a bowl. Heat oil in a med. pot over med. heat. Add garlic, shallot, paprika, and saffron. Reduce heat to med.-low and cook, stirring often, until garlic and shallot are soft but not golden. Remove mixture from heat and stir in salt and vinegar. Pour over mussels. Set bowl in a larger bowl of ice and cold water and let mussels cool until cold. Transfer mussels and pickling mixture to a pt.-size jar (or 2 smaller ones). Tamp mussels gently to just submerge, then chill at least 1 and up to 3 days. Bring to room temp. before eating. Serve with a warm baguette and a big smile!!!

"God will defend His Name."

Peace and Love,

MM

Sweet Potato and Black Bean Soup

This soup screams NOVEMBER!! Bean are a wallet-friendly source of protein, fiber, and complex carbs, and you can really add anything else you like to this recipe, like chorizo sausage, and top with grated cheese, sour cream, and/or relish...And, of course, soups can easily be doubled or tripled....depending on the size of your hungry crew!! Remember, when I use an asterisk*, it denotes changes I would make or suggestions...Soups are also great to make in your slow cooker!!
(serves 4)

2 T. olive oil
1 large sweet* onion, chopped
2 garlic cloves
1 jalapeno pepper, diced (wear gloves, and remove seeds - that is where most of the heat lives*)
10 oz. organic low-sodium* chicken stock
1 lb. cooked black beans, canned or dry - if using dry, pre-cook in a pot of water over med. heat for 30
    minutes, or until tender
1 15 oz. can diced tomatoes
1 lb. sweet potatoes - about 2 med., peeled and diced
Dash red-wine vinegar
Kosher* salt and freshly* ground black pepper, to taste (white pepper contains Gluten*)

Heat oil in a medium-sized pot, over med.-high heat; add onion and cook until translucent, 3-5 min. Add garlic, jalapeno, and stock; cook until tender, 5-7 min. Add beans, tomatoes, and sweet potatoes; simmer on low 10-15 min., until sweet potatoes are tender. Add vinegar, and S&P, to taste.

"Never forget in the light what you learn in the darkness."

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

Love,

Machete Milletti (AKA Chef Deb)

Not-So-Scary Chocolate Caramel Popcorn Balls

I used to LOVE popcorn balls as a little girl, and with the addition in this recipe of CHOCOLATE, Oh MY!!
"Treat your gang to a batch of these Halloween Treats!"
(makes 15)

12 cups lightly salted, popped popcorn
Cooking spray (I use coconut oil cooking spray*)
1&1/2 cup Kerrygold* butter
2 cups light brown sugar
1 cup light corn syrup
1 t. kosher* salt
1 t. baking soda
1 t. vanilla extract (I would use the best you can find, or scrape the caviar from the vanilla bean*)
1 cup milk chocolate chips
1/3 cup heavy cream
Fall-colored sprinkles or nonpareils

Place popcorn in a large mixing bowl coated with cooking spray, and remove any unpopped kernels.
In a heavy-bottomed saucepan combine butter, brown sugar, corn syrup, and salt over medium-high. Bring to a boil, stirring constantly, then lower heat and allow to simmer 5 min. Remove saucepan from heat and add baking soda, which will cause caramel to foam. Stir constantly until foam subsides. Add vanilla extract. Pour caramel over popcorn. Using a large spoon, stir until evenly coated and mixture is cool enough to handle, about 2 min. Lightly coat hands with butter or cooking spray and divide mixture evenly, forming 3" balls. Press mixture together firmly and place onto waxed paper. Let set 20 min. Melt chocolate chips and heavy cream together in the microwave in 20 second intervals, stopping to stir each time, until smooth. Dip tops of popcorn balls into chocolate. Add sprinkles before chocolate dries and allow to set about 45 min.

"We can agree to disagree - in love."

Have FUN and be KIND to each other today!!

Love,

MM

Turkey Crockpot

This one COULD NOT BE EASIER!! Please remember the asterisk* denotes my changes or suggestions!!
(serves 8)

5 lb. turkey breast
1 pkg. dry onion soup mix
16 oz. can of whole cranberry sauce (or get fresh cranberries, and make your own sauce*)
Lime*  and lemon* wedges, for serving*

Place turkey in the crockpot. Combine the soup mix and sauce. Spread over turkey. Cover, cook on low 8 hours. Voila................

"Trusting God's goodness and faithfulness can help us get a good grip on gratitude."

Don't forget to LAUGH OUT LOUD today, and help someone!!

Love,

Machete Milletti (Chef Deb)

Brats and Spuds in a Slow Cooker

Again, another Autumnal recipe offering:
(serves 6)

5-6 bratwurst links, cut into 1" pieces
5 med. sized potatoes (I would use Yukon gold* or baby reds*), peeled and cubed
27 oz. chilled* sauerkraut
1 med. tart apple (I like Granny Smith*), chopped
1 small sweet* onion, chopped
1/4 cup packed brown sugar
1/2 t. coarse* kosher* salt
Crisp uncured*  bacon pieces, just before serving
Caraway seeds, just before serving

Brown bratwurst on all sides in a cast iron* skillet. Combine remaining ingredients in a slow cooker. Stir in bratwurst and pan drippings. Cover cook on high 4-6 hours or until the potatoes and apples are tender. Top with bacon and caraway, if using.

"We've been created to share God's love through giving his gifts."

Have FUN today!!

Love,

MM

Pretzel-Crusted Chicken Nuggets with Cranberry-Mustard Sauce

Tis the Season, and this one is a fun one to do with kids - of ALL ages!!! Editor's note: to any and all new readers, and thank you! - an asterisk* denotes changes I would make or suggestions.....................
(serves 4- 6-8 nuggets, and 3 T. sauce each)

Cooking spray (I use coconut oil cooking spray*)
1 lb. chicken tenders, cut into 2" pieces
1 t. poultry seasoning
1/4 t. coarse* kosher* salt
1/4 t. freshly* ground black pepper (white peppercorns contain Gluten*)
2 T. white whole-wheat flour (to make these GF, use potato* or rice flour*)
3 cups pretzels
2 large eggs
1&1/3 cups cranberries, fresh or frozen
12/3 cup freshly* squeezed* orange juice
1/4 cup honey (oiling the measuring cup makes getting the honey out easier*)
1 T. Dijon or whole-grain mustard

Preheat the oven (or toaster oven*) to 400. Place a rack on a rimmed baking sheet. Coat with cooking spray. Toss chicken in a bowl with poultry seasoning, S&P. Sprinkle flour over the chicken and toss again.
Place pretzels in a large sealable bag. Crush with the bottom of a metal or plastic measuring cup or meat mallet until coarsely crushed. Pour into a shallow dish. Beat eggs in another shallow dish. Shake any excess flour of the chicken, dip in the eggs, letting excess drip off, then roll in the pretzels. Transfer to the prepared rack. Coat the chicken with cooking spray. Bake, turning once halfway, until an instant-read thermometer registers 165, about 20 min. Meanwhile, combine cranberries, orange juice, and honey in a small saucepan. Bring to a boil over high heat. Reduce the heat to a lively simmer and cook, stirring occasionally, until the sauce thickens slightly, about 10 min. Let cool for 5 min., then puree in a mini food processor until mostly smooth. Mix in mustard. Serve with the nuggets, and plenty of napkins*!

"Celebrate the gift of Jesus!"

Happy Friday, Friends, and don't forget to have some FUN today!!

Love,

Chef Deb (Machete Milletti)

Hoisin Beef Kebabs

Really, who doesn't LOVE a kebab?? This calls for a grill - outside or grill pan inside, or even under your broiler (will warm up your kitchen!!).Remember, Dear Readers, that when I use an asterisk*, it denotes changes I would make or suggestions...................
(makes 8 skewers)

2 T. hoisin sauce
1 T. low-sodium soy sauce (I typically use Ponzu - Citrus*)
2 t. dark or tasted sesame oil
1 t. chili sauce or paste, such as Sriracha
1 lb. sirloin, cut into 3/4" pieces
8 scallion whites, chopped into 1/2" chunks
20 small mushroom caps (I would use cremini*)
20 cherry tomatoes
8 wooden skewers, soaked in water for 20 min.

Preheat a grill. Combine the hoisin, soy sauce, sesame oil, and chili sauce in a bowl, and mix thoroughly. Transfer half to a separate bowl and reserve. Thread the beef, scallion whites, mushrooms, and cherry tomatoes onto the skewers, alternating between the meat and veggies. Use a brush to paint the skewers with some of the remaining hoisin glaze. When the grill is hot, add the skewers and cook for 3-4 min. per side, basting with a bit more of the sauce as you go. The skewers are done with the meat and veggies are lightly charred and the beef is firm but still yielding to the the touch. Brush the kebabs with the reserved glaze before serving. I would have a bowl of fresh cantaloupe or any kind of melon balls to accompany*.

"God cannot give us a happiness and peace apart from himself, because it is not there."  ~ C.S. Lewis

The Ultimate BLT

I LOVE a really good BLT, and this sure sounds good to me, tho I use uncured applewood smoked bacon (no preservatives like nitraits and nitrites). I also bake my bacon on a rack put over a baking sheet.
(serves 1)

1 egg
2 slices 7-grain or sourdough bread, lightly toasted
Handful of arugula
3 thick slices of heirloom* tomato
4 strips bacon, cooked to crisp*
Thinly sliced sweet onion*
Kosher* salt and freshly ground black pepper (white pepper contains gluten), to taste

Heat a small nonstick skillet over med. heat. Coat with olive oil cooking spray (I use coconut oil cooking spray*), and add egg. Cook to your taste. Line the bottom half of the bread with the arugula, followed by the tomato slices, onion, and bacon. Set the cooked egg carefully on top and season with a pinch of salt and plenty of pepper. Top with second slice of bread. YUMOLA*!!

"THIS is the day that the Lord hath made. I WILL rejoice and be GLAD in it!"

Love,

MM

Fudgy Brownies

Imagine the aroma in your home while THESE are baking!! Holy Moly. And, you can customize them to your taste like with powdered sugar on top, or you can add in peanut butter chips, salted caramel, etc. etc. etc. And, please remember to read the recipe all the way through before embarking on this culinary adventure!!
(makes 12 brownies)

1/2 cup (1 stick) butter (I only use Kerrygold!*)
2 oz. semisweet dark chocolate, chopped
3/4 cup sugar (I use turbinado sugar - Sugar in the Raw*)
1/2 cup unsweetened cocoa powder
1&1/2 t. vanilla (I use pure vanilla*)
3 eggs
1/2 cup all-purpose flour (to make these Gluten Free - use potato flour*)
3/4 t. sea* salt
1/2 cup chopped walnuts (optional)
Nonstick cooking spray (I use coconut oil*)

Preheat oven to 350. Melt the butter and chocolate together in a pan set over low heat. Stir in the sugar, cocoa, and vanilla and remove from the heat. Add the eggs, flour baking powder, and salt and whisk until smooth. Stir in the walnuts if using. Pour the batter into an 8x8" baking pan coated with a bit of nonstick spray. Spread the batter out into an even layer. Bake for 20-25 min., until a toothpick inserted int he center comes out nearly clean. If you like your brownies less fudgy, bake a few extra minutes, until the toothpick comes out perfectly clean.

"We're not perfect, but we're loved."

Have FUN today!!

Love,

Machete Milletti

Chicken Cacciatore ~ Eat This, Not That

Happy Friday, Friends!! This is one of those culinary creations that greets your family and guests at the front door; with an enticing aroma that automatically brings them to the source to see what's cookin'!! Remember, when I use an asterisk*, it denotes changes I would make or suggestions................
(serves 4)

2 T. EVOO (Extra Virgin Olive Oil)
8 boneless chicken thighs or a mix of thighs and drumsticks
Kosher* salt and freshly* ground pepper, to taste
1 med. sweet* onion, thinly sliced
1 red bell pepper, thinly sliced
10-12 green or black olives, pitted and roughly chopped
4 cloves of garlic, minced
1 t. red pepper flakes (or to taste*)
1/2 cup dry red wine (I like to use Merlot* or Cab*. just make sure it is something you would drink*)
1&1/2 cups low sodium* chicken broth or chicken bone broth*
1 lb. Italian tomatoes (Roma*), coarsely chopped
2 T. chopped flat leaf parsley

Heat the oil in a large cast-iron skillet or saute pan over high heat. Season the chicken with S&P, and add to the skillet, skin side down. Cook 8-10 min. until lightly browned and crisp on all sides. Transfer to a plate. Lower the heat and add the onion, bell pepper, olives, garlic, and pepper flakes. Cook until the veggies have softened, about 10 min. Pour in the wine and simmer, stirring occasionally, until it's nearly evaporated, about 5 min. Add the broth and tomatoes to the skillet. Return the chicken to the pan, tucking it into the veggies, skin side up, and bring to a simmer. Cook over med. heat for another 20 min., until the chicken is extremely tender and the sauce is reduced by half. Sprinkle with parsley. Serve on soft polenta, quinoa, or a small bed of creamy mashed potatoes.

"God provides for His people through His people."

Have FUN today, and Bless someone with your time!!

Love,

MM

Turkey Bahn Mi ~ Community Table

"A Better TURKEY Sandwich - it is a balance of sweet, sour and spicy", and what I am making for my lunch today!!
(serves 4)

2 T. cranberry sauce
1 T. warm water
1 T. fish sauce or soy sauce
1/2 t. sugar (I use sugar in the raw*)
1 serrano chile, seeded and minced
1 garlic clove, grated
1 lime, juiced
1 lb. shredded roasted turkey (I will use uncured roasted sliced deli turkey*)
1  (8 oz.) French baguette
1/4 cup mayonnaise
1 T. sriracha (or other hot sauce of your choice*)
1/4 cup thinly sliced red onion
1 organic* carrot, peeled and cut into matchsticks
2 radishes, thinly sliced
1 jalapeno, thinly sliced
1/2 cup cilantro leaves
Lime wedges, for serving

In a medium bowl, mix first 7 ingredients, stirring to dissolve sugar. Add turkey, tossing to coat. Let stand 15 min. Slice the baguette lengthwise, leaving it hinged so it opens like a book; cut into quarters. Hollow out he soft bread filling, leaving 1/2" border to form a shell. Combine the mayo. and hot sauce; spread evenly on cut sides of bread. Top with turkey mixture, onion, carrot, radishes, jalapeno, and cilantro leaves. Serve with lime wedges.

"Make prayer a first priority, instead of a last resort."

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

Love,

MM

Pan-Fried Halibut with Spiced Chickpea and Herb Salad - Seattle Times

I like EVERY word in the title of this blog, Dear Readers! And, if this is the first time you are visiting my blog, welcome, and pls. note that when I use an asterisk* it denotes changes I would make or suggestions...........Cooking is creating culinary treats so enjoy the adventure!!!
(serves 4)

1/2 cup olive oil
1 t. ground cumin
1 t. ground coriander (I like to grind the seeds in my mortar with my pestle*)
1/2 t. ground Persian lime powder (optional)
2 garlic cloves, crushed
3/4 t. kosher salt
2 lemons (finely grate the zest to get 2 t., juice to get 2 T. and cut the remaining into wedges)
4 skinless boneless halibut fillets, patted dry (about 1 lb.)
1 can chickpeas, drained, rinsed well*, and patted dry
1/3 cup plus 1 T. plain yogurt
1/4 packed cup cilantro leaves
2 packed T. flat-leaf* parsley leaves
4 spring onions, finely sliced
1 small bunch large-leaf spinach, firm stems removed, leaves finely sliced
1-2 mild green chilies such as Anaheim, to taste, finely sliced and seeds removed if you like
Kosher* salt
2 T. veg. oil

Marinate the fish and chickpeas: In a small bowl, mix the first 6 ingredients together with the lime zest. Add 2&1/2 T. of the marinade to a bowl with the halibut and mix well. Add 2 T. of the marinade to a separate bowl with the chickpeas and stir to combine. Set both aside at room temp. for 20 min. Mix the remaining marinade with the yogurt and set aside. Meanwhile, in a mixing bowl, blend the herbs together with the spring onions, spinach, chilies, lemon juice, and a good pinch of salt. Heat a large nonstick frying pan over med.-high heat, then add 1/2 T. of veg. oil. Add the chickpeas (and bits of garlic) and fry for 6 min., stirring every now and then until crisp and golden-brown. Transfer to a plate and wipe the pan clean. Return the pan to a medium-high heat with the remaining 1&1/2 T. of veg. oil. Add the halibut fillets, spaced apart, and fry 2-3 min. on one side, the flip and fry for 2 more min. on the other side until both sides and crisp and golden brown. Very carefully transfer the fillets to a large platter. Toss the chickpeas gently with the salad, then transfer the salad to the platter next to the halibut fillets. Drizzle half of the yogurt over the salad, and serve  with the lemon wedges and the remaining yogurt sauce alongside.

"The good news is that God cares for us!"

Love,

MM

Tea Biscuits

"This is a particularly light biscuit - thanks to lots of baking powder - that pairs delectably with butter and jam."
(serves 20)

2 cups all-purpose flour
4 t. baking powder
1 t. salt
1/2 cup shortening
3/4 cup milk

Preheat oven to 400. Grease a baking sheet. Combine flour, baking powder, and salt. Cut shortening in until  mixture has a fine crumb texture. Stir in milk with a fork to make a soft dough. Knead 8-10 times, and then roll out to a thickness of at least 1/2". Cut into rounds with a cookie or biscuit cutter. Place on cookie sheet, and allow to rest for a few min. Bake for 12-15 min. Serve warm

"When we love Christ, we love others."

Don't forget to have some FUN today!!!!  LAUGH OUT LOUD. Give someone one of your smiles.

Love,

MM

Snow Crab Zucchini Rolls ~ The Great Shellfish Cookbook

Dear Readers, I prefer Alaskan King crab, myself, cuz - to me - you get bigger prizes for your work, but snow crab has its merits, too, of course! Here is the quote that accompanies this recipe that caught my eye:
"These rolls are a fun take on pinwheels. I love innovation in the kitchen.After all, without creativity, we would just cook and eat the same thing over and over again". This recipe calls for very thin lengthwise slices of zucchini for which you can use a mandolin - not the music kind (wha wha wha..). I have several, but need to practice before attempting, to bring presentation to the next level! And, remember, when you see that I use an asterisk*, it denotes changes or suggestions I would make to the original.... Bon Appetit, Friends!
(serves 2-4)

2 large zucchini
2 T. canola oil or any unflavored oil you prefer*
1 medium, semi-firm avocado
1/2 cup red pepper hummus
3/4 cup freshly cooked or canned cooked snow crab meat (WELL drained and picked over for shells*)
1*-2 red Thai chilies, finely diced (wear gloves*)
1/2 medium red onion, finely diced
Hot sauce, for serving

Using a mandolin or a vegetable peeler, thinly slice the zucchinis into 6-8 long strips. In a nonstick saute pan over med.-high heat, warm the oil. Add the zucchini strips, without overlapping (do in batches, if necessary), and cook for 30-60 seconds per side, or until slightly cooked and soft. Transfer the zucchini slices to a plate, cover loosely with plastic wrap, and place in the fridge until needed. Cut the avocado into 1/4" cubes and set aside (if you are not using the avocado immediately, sprinkle with a little lemon juice to keep from browning, or cover tightly with plastic wrap that is touching the avocado*). Lay the zucchini slices out flat on a work surface. Spread one side of each strip with hummus and add a layer of crab meat, avocado cubes, chilies, and onions. Starting from one end, slowly roll the zucchini strips, tightly - folding in the crab mixture. You can close with a toothpick, or just leave the end tucked underneath. Serve cold with your fav. hot sauce.

"When we practice hospitality, we share God's goodness."

Don't forget to share one of your smiles today, and have FUN!!

I wish you Peace and Love,

Machete Milletti (AKA, MM, Chef Deb)

Korean Beef-Wrapped Asparagus ~ Gluten Free, Paleo

Dear Readers: as a private chef, one of the most important things I do when I take on a job of creating a culinary treat for a client, is to determine their caveats! And, this one particularly appeals to kids (of all ages).These would be great for a Tail Gate party, or Pot "Bless" occasion!! Remember to always read a recipe all the way through before embarking on the adventure!!
(makes 25 pieces)

1 lb. lean flank steak
3 T. coconut aminos
1 T. unsweetened pineapple juice
1 T. sesame oil (I would use toasted*)
1 clove garlic, minced (rub lemon juice on your hands afterwards to take away the aroma*)
2 t. honey ("Don't you 'Honey' Me" ~ Phyllis Diller*)
1&1/2 t. fish sauce
1/2 t. freshly grated ginger root (just break off a nob of a root - makes All the difference*)
1/8 t. dried red pepper flakes
1 t. EVOO (extra-virgin olive oil)
24 stalks asparagus, trimmed
1/4 t. sea salt (I would use coarse kosher salt*)
1/8 t. freshly ground cracked black pepper (white pepper contains gluten*)
1/2 t. sesame seeds

Place the steak in the freezer for 45 min. to make it easier to slice. Meanwhile, make the marinade. Place the coconut aminos, pineapple juice, sesame oil, garlic, honey, fish sauce, ginger, and red pepper flakes in a bowl. Mix well and set aside. Remove the steak from the freezer, then cut across the grain into very thin strips, about 1/8" thick. Place the steak in a shallow dish, pour the marinade over it, and refrigerate for up to 2 hours. Preheat a grill or grill pan* or broiler* to med.-high heat. Rub the olive oil over the asparagus and wrap each stalk with a strip of beef. Sprinkle with S&P, and sesame seeds. Grill for about 6 min., turning occasionally to ensure even cooking.

"Love your neighbor as yourself". And, give them one of your smiles today. Don't forget to have some FUN.

Love,

MM

Lemon-Pesto Chicken ~ Community Table

"CHICKEN OUT! = A homemade dinner doesn't get any easier (or tastier) than this quick meal from Rachel Hollis." Editor's note: This is an excerpt from her book REAL LIFE DINNERS, that I thought you would enjoy, Dear Readers. EASY PEASY LEMON SQUEEZY - as I used to say when I was a product demonstrator!! Food = Community. Food = Comfort. Food = Celebrations. Food = Survival. Food = FUN. And, to quote one of the MANY products I have endorsed, "Food Should Taste Good"! Again, remember that when I use an asterisk*, it denotes changes or suggestions I would make or use...........And, make sure to read the recipe all the way through to save, "DOH"!! Esp. if the recipe calls for overnight marination, etc. Cooking is an adventure that (SHOULD*) yields GREAT results, but ya gotta pay attention to details.....
(serves 4)

2 boneless, skinless chicken breasts, cubed ( I would use thighs*)
1 10 oz. pkg. frozen whole green beans (or use fresh from your garden, farm, or farmers' market*)
Cooking spray (I use coconut* oil cooking spray I get at Trader Joe's*)
1/2 cup prepared pesto (why not make your own?*)
2 T. lemon juice (freshly squeezed is best*)
1 T. cornstarch (the binder*)
1/2 t. salt (I use kosher* salt or sea* salt, or Maldon* or Himalayan* - depending on the result I want*)
1/4 t. freshly* ground black pepper (white* pepper contains gluten*)
1 cup shredded mozzarella cheese

Preheat oven to 375. Place chicken and green beans into an 8x6x2" casserole dish coated with cooking spray. In a bowl, combine pesto, lemon juice, cornstarch, S&P. Pour pesto mixture over chicken and green beans, and toss to coat evenly. Bake 20 minutes or until bubbly. Remove casserole from oven, top with cheese, turn up heat to 425, and return to oven. Bake 10-15 min., until browned. Serve with a wedge* salad*, and warm garlic bread*. The aromas alone will have em running to see, "What's for Dinner?"!!

"Happiness is doing the right thing."

Share some of your Happiness today with someone who needs some. "Happiness is a fleeting emotion. JOY comes from the Lord".

I wish you Peace, Joy, and Love,

MM (aka Machete Milletti/Chef Deb)

Doigts Des Crabes - Sauce Bordelaise (Crab Fingers Bordelaise)

"Elegant, Easy and Tasty"
(no serving size given)

1 lb. crab claws, shelled
4 T. Kerrygold* butter
4 T. Olive oil (I would use Extra Virgin* Olive Oil - EVOO*)
2 T. flat-leaf* parsley
2 T. garlic, chopped
Kosher* salt and freshly* ground pepper

Melt butter in a skillet. Add olive oil. Add parsley and garlic. Add S&P. Toss crab claws in sauce gently until hot. Serve from a chafing dish.

"Hope is the anchor of the soul".

Let us have Hope for Peace and Love Today, and EVERY day!!!

Love,

MM

MM's Bacon Wrapped Jalapenos

Editor's note: this is a FAV. of a very good friend of mine, and I tweak it each time I make my recipe, but here is:
(1 jalapeno = 2 servings)

Medium jalapenos, cut in half lengthwise, (wear gloves!!!), seeds scraped out (that is where a lot of the
    heat lives - use a spoon)
Cream cheese, softened (I like to use herbed, but you can add your favorite - today I added cilantro)
Any cheese you like, shredded (today I used Monterey Jack - pepper Jack is good, too)
Smoked uncured bacon (with no nitraits or 'trites)- 1 slice per jalapeno half
Wooden toothpicks - to secure bacon

I bake my bacon at 350.  Place strips on a wire rack placed over a rimmed baking sheet pan. =. less grease in the air, and less mess to clean up in the microwave or in a frying pan. Bake it close to crisp, but still pliable - leave the oven on. Meanwhile prep the jalapeno halves. I use a spoon to remove the seeds, then a spreader to fill with cream cheese. Top each with shredded cheese. Remove bacon from oven; place on paper towels to drain and cool to the touch. Wrap bacon around each jalapeno half (secure with a toothpick, if needed), and place on another rimmed sheet pan (or wipe the first sheet pan clean of excess grease), and put the stuffed jalapeno halves back in the oven.til the cheese has melted, and the bacon is crisp. Remove, and cool. Bon Appetit!!

"I can do all things through Christ who strengthens me".

God, in His infinite wisdom, only gives us 24 hours at a time; so SAVOR every bite and minute, bloom where you are planted, and help each other. We were made to live in Community, not on an island alone!!

Love,

Machete Milletti (Aka MM, Chef Deb, Stix, Millett)

P.S. Editor's note: I have to have a tooth extracted, but will continue to share recipe ideas I think you might be interested in, even if I can't enjoy them for a bit!!

Apple Protein Pancakes ~ Joy Bauer (Spry Kitchen)

September is National Cholesterol Education Month, and Joy Bauer says, "This recipe is a triple threat against high cholesterol because it features apple, oats, and chia seeds". Editor's note: Plus it sounds good!
(serves 1)

1/2 cup quick-cooking oats
4 egg whites
1 t. pure* vanilla extract
1/2 apple, diced (skin on) - (I would use either Granny Smith* or Honey Crisp*)
1/2 t. ground cinnamon
2 t. chia seeds
Cooking spray (I would use coconut oil cooking spray)
Yogurt (your choice of flavor*)
Maple syrup
Flavored* honey

Combine the first 6 ingredients in a small bowl and stir until thoroughly mixed. Set aside. Liberally coat a skillet with cooking spray and warm over medium heat. Pour or spoon mixture onto skillet, making about 5 small pancakes. Cook each side for 1-2 min. until pancakes are golden brown. Reapply cooking spray between flips to ensure the pancakes don't stick to the pan. Enjoy pancakes plain or topped with yogurt, maple syrup, or honey.

"Tribulation: God's fasted road to patience, character, hope, confidence, and genuine love".

Help each other today, and check on your neighbors!!

Love,

MM

"Mom's Fried Catfish with Hot Sauce" ~ Todd Richards (What America Eats)

Editor's note: If you haven't figured this out by now, Dear Readers, One of my PASSIONS in life is FOOD!! To that end, I read every recipe that I see, whether it be on TV, Computer, Phone, magazines, or The Seattle Times. This one REALLY caught my eye (pun intended!), so I am passing it on to you. Remember, when you see an asterisk*, it denotes changes I would make or suggestions to the original recipe. Recipes are merely guidelines for your final masterpiece to be shared,,,,,,or not... with your family and friends!!As always, read through any recipe completely before embarking on the adventure.   Bon Appetit......

Here is the prelude from the Parade Section: "Todd Richards, chef-owner of Richards' Southern Fried in Atlanta, grew up eating this catfish every week. He shares the recipe---and his mom's technique for moist buttermilk-brined fish and perfect crisp coating".

Mom's Fried Catfish:
(serves 4)

2 cups buttermilk (you can make buttermilk by using whole milk and adding lemon juice - let sit and stir*)
2 T. Worcestershire sauce
1 T. Hot Sauce (recipe follows)
1 t. kosher salt
1/4 t. granulated garlic
1/4 t. granulated onion
1&1/2 lb.s catfish, cut into 2" pieces
2 cups plain yellow cornmeal
1 T. kosher salt
1/2 t. black pepper (I like to use freshly ground*)
1/4 t. cayenne
1 quart vegetable oil (or any non flavored oil you prefer*)

Hot Sauce:
(males 3/4 cup)

3 red Fresno chiles, stem and coarsely chopped
1 jalapeno chile, stem, (remove seeds, if desired - wear gloves*) chopped
2 t. olive oil
1/2 small yellow onion, diced (I like to use sweet onions*)
3 garlic cloves
1/2 cup apple cider vinegar (I like to use unfiltered*)
1/4 cup red wine vinegar
1/4 t. red pepper flakes
1 T. kosher salt

To make the catfish:
In a large bowl or large zip-top freezer bag, combine the buttermilk, Worcestershire, 1 T. Hot Sauce, 1 t. kosher salt, black pepper, garlic, and onion. Add the catfish; cover or seal. Refrigerate 2-8 hours.
In a shallow dish or pie pan, whisk together cornmeal 1 T. kosher salt, 1/2 t. black pepper, and cayenne.
Heat the oil in a large skillet over med. Remove catfish from buttermilk mixture (let excess drip off*); dredge in cornmeal mixture. Let stand 5 min. Fry catfish (large pieces first) in batches 5-7 min per side or until golden brown. Drain on a paper-towel-lined plate. Sprinkle with salt. Serve with additional Hot Sauce.

To make the hot sauce:
Heat the oil in a saucepan over med. Add chiles, onion, and garlic. Cook stirring often, 6-8 min. or until tender. Add the vinegars, and red pepper flakes. Bring to a boil; cover, reduce heat to med.-low and simmer 20 min. Stir in 1 T. salt; remove from the heat. Let stand 20 min. Transfer to a blender or food processor; process until smooth, stopping to scrape down sides as needed. Cool, transfer to a clean jar. Refrigerate up to 1 week.

Everyone is Brilliant - at something!!!!

Love,

MM

Shortbread Plum Tart with Honey and Cinnamon - Seattle Times

I LOVE plums, and when I read this recipe, I KNEW I must share it with you, Dear Readers. Here is one of their quotes: "When fresh plums are plentiful, they're perfect for this tart. And, if you find red or purple ones, they'll make for an extremely pretty slice". Editor's note: this recipe calls for a 2 hour resting period for the dough, then an hour then a 15 min. cooling, and an additional cooling period, so plan accordingly!*
(serves 12)

1 cup plus 1-3 T. granulated sugar (I use Sugar in the Raw*)
2&1/3 cups all-purpose flour
3/4 t. ground cinnamon
1/4 t. fine sea salt
8 oz. unsalted butter (2 sticks, diced, plus more for greasing pan)
1 large egg
5 large egg yolks
4 large plums, halved, pitted, and sliced 1/4" thick (about 2&1/2 cups)
2 T. full-flavored honey such as wildflower
1 cinnamon stick
1 small sprig rosemary

In a food processor, process 1 cup sugar until powdery and fine, about 1 min. Add flour, cinnamon, and salt;  and pulse to combine. Add butter and pulse until mixture resembles breadcrumbs. Add egg and 4 egg yolks, and pulse until mixture comes together, Divide dough in half, form into disks, and wrap in plastic wrap. Chill at least 2 hours or until firm.
In a small saucepan, combine plums, 1-3 T. sugar (this depends on how sweet your plums are), cinnamon, honey, and rosemary sprig. Simmer until jammy and thick, 15-20 min., stirring occasionally. Transfer plum mixture to a bowl to cool. Transfer plum mixture to a bowl to cool, and remove cinnamon stick and rosemary sprig. Taste and stir in more sugar if mixture seems very tart.
Heat oven to 350 degrees. Grease an 8" springform pan and place it on a rimmed baking sheet to catch any butter leaks. Spoon plum compote on top of dough, leaving 3/4" border around edge. Roll second piece of dough into an 8" circle, transfer to pan, press around outside edge to stick the pieces together and seal in fruit.
Between two sheets of parchment paper or plastic wrap, roll one circle. Transfer dough to prepared cake pan, press int into edge to stick the pieces together seal in fruit.
In a small bowl, combine remaining egg yolk with 1 t. water and beat lightly. Brush over water, beat lightly.Brush over top of cake, then use a fork to score a crisscoss pattern into the dough. Bake until crisp. Bake until golden brown, 1 hour (cover with foil if cake is browning too quickly). Cool in pan for 15 min., then run a butter knife around the inside edge of the pan, and unmold from ring. Cool completely and serve.

"Ingredients for a long lasting friendship::3 cups of consideration, 1 dollop of trust, a pinch of secrets, 3/4 cup of love, and a big heap of FUN! Blend together and spread out over a large area for easy sharing."

In God we trust.

Love,

MM (aka Chef Deb)

Hillel Echo-Hawk's Salmon with Dandelion and Honey Puree

The question was posed: "What is Native Food?" Echo-Hawk answers with indigenous-based, pre-colonization ingredients and a big ol SMILE*!!! Editor's note: since I am part Native American Indian, this recipe appeals to me on MANY levels!! I would garnish the plate with a lemon* crown*, and either a dandelion or arugula leaf.*.
(serves 4)

4 4-oz. salmon fillets, skin on (use what's in season, fresh or frozen - thawed, tho, not farmed)
4 cups dandelion leaves (you can pick these anywhere, tho not by roadways)
1/4 cup pecans, toasted (use a dry skillet, and WATCH carefully*)
3&1/2 T. honey
1/2 cup olive oil
1/4 cup water, as needed
Salt (I would use Kosher*, but it is your choice*)

For the puree:
Wash the dandelion leaves thoroughly, then dry in a salad spinner or on towels. Blanch the dandelion leaves for a minute and a half, then drain; the final quantity should be about 1 cup. (She says you can substitute arugula). Place all your ingredients except the olive oil, water, and salmon in a blender. Blend until fully incorporated, then add the olive oil slowly, blending to emulsify. It should be the consistency of tomato soup; if it's too thick, add water. Add salt to taste.

For the salmon:
Preheat the oven to 350. Salt both sides of the fillets generously. Heat oil in an ovenproof (cast rion is perfect*) skillet on med. high until it shimmers, then carefully lay fillets in, skin-side-down. Use a thin* flexible* spatula to push down on the fillets to get a good crispiness on every part of the skin. After about 3 min., when you feel it mostly stop popping, flip salmon over and put the pan in the oven for another 3 min. for med.-rare.

To serve:
Place a couple of tablespoons of puree on the plate, then salmon, skin-side-up, on the puree.

As you go about your day, try to remember all the lessons you learned in kindergarten, or home schooling!

Peace and Love,

MM

Orzo with Snap Peas, Cilantro, and Peanuts

I LOVE all the ingredients in this salad, - so think I might make this today!!!!
(serves 4)

1 T. olive oil
1 cup uncooked whole-wheat orzo
2 cups unsalted chicken stock
1/2 t. kosher salt
1 cup sugar snap peas, sliced
1/3 cup cilantro leaves* (I don't use the stems*), chopped
2 T. plain* rice vinegar

Heat the oil in a large skillet over med.-high heat. Add the orzo to pan; cook 3 minutes, stirring occasionally. Add the chicken stock and salt; bring to a boil. Boil 8 min. or until liquid is almost absorbed. Add the sugar snap peas; cover and cook 2 min. Remove from the heat. Stir in the cilantro, peanuts and rice vinegar. Let cool, and either refrigerate, or serve at room temp

"Food SHOULD taste GOOD" After all, we look forward to our repasts, whether large or small to delight our paletes, don't we?

Be kind to each other today, and don't forget to have some FUN!!

Love,

MM

Avo-Tahini Toast

"If you think you're over avocado toast, this topper will change your mind. Make sure to give your tahini a good stir before drizzling."
(serves 1)

1 t. fresh lemon juice
Dash of kosher salt
1/2 ripe peeled avocado
1 slice whole-grain bread, toasted
3 grape tomatoes, quartered (I would use small Campari* toms. sliced*)
2 pitted kalamata olives, chopped
1 hard-cooked large egg, peeled and sliced
1 t.tahini (sesame paste)

Combine juice, salt, and avocado in a bowl, mashing with a fork. Spread avocado mixture evenly over toast; top with tomatoes, olives, and egg. Drizzle with tahini.

Try being you-centric today instead of me-centric!!

Love,

Machete Milletti (aka MM/Chef Deb)

Grilled Chicken Skewers with Wasabi Mayo ~ Cooking Light

This is an easy treat to prep. "A kicking dipping sauce adds amped up fun and flavor. Serve with orzo with snap peas, cilantro, and peanuts."

(serves 4)

4 6 oz. skinless, boneless chicken breast halves

3/4 t. freshly ground black pepper, divided

1/4 t. kosher salt, divided

2 T. rice vinegar, divided

2 t. honey

Coconut oil* cooking spray

6 T. canola mayo.

2 t. wasabi paste

Heat a grill pan over med.-high. Cut each chicken breast in half lengthwise into 3 strips. Insert 1 6" skewer into each chicken strip; sprinkle with 1/2 t. pepper and 1/8 t. salt.

Combine 1 T. vinegar and honey in a bowl; brush over chicken. Coat pan with cooking spray. Add skewers to pan; cook 6-7 min. or until done, turning once. Combine mayo., wasabi paste, remaining S&P, and remaining vinegar in a small bowl. Serve with chicken.

"Make today amazing!"

And, don't forget to have some FUN.

Love,

MM

Spiced Mushrooms with Garlic Sauce

I just got back from a long vacation with good friends (including an almost 3 year old VERY smart, strong and stubborn little boy who caught his first fish, and I cooked it for him = FUNOLA), and found this one in my The Vinegar Book. These sound delish to me!! Editor's note: this recipe required an overnight process, so be aware!
(no serving size given)

1 lb. fresh whole mushrooms (I would use Cremini*)
1/2 cup unfiltered apple cider vinegar
1 t. soy sauce (I would use Ponzu - a citrus soy sauce*)
1 t. hot pepper sauce - to your taste  (I would use Tabasco*)
1 t. EVOO (Extra Virgin Olive Oil
1 T. freshly grated ginger root*
3 cloves of garlic, peeled and chopped

Blanch mushrooms in boiling water for 2 min., drain and pat dry. Put all ingredients into a jar with a tight fitting lid and refrigerate overnight. Pile the mushrooms on spinach leaves and serve with hot garlic sauce.

"Whatever challenges you most, decide now that your are going to set your mind for total victory!"

Love,

Machete Millett (AKA Chef Deb)

BLT Tacos

I made these yesterday = DELISH!! This recipe calls for baking your bacon - which is what I always do -  less grease in the air, and less mess to clean up. You, of course, can fry, or microwave it - if time is of an essence.
(serves 4)

1 lb. thick cut uncured* bacon
1 pint cherry tomatoes, quartered (mixed colors are pretty here)
1 small jalapeno, seeded, and finely chopped (wear gloves!*)
2 T. fresh cilantro leaves*, chopped
1&1/2 t. fresh lime juice, plus more to taste
Kosher salt, to taste
1/2 cup mayonnaise
1&1/2 t. Cholula or other hot sauce, or taste, plus more for serving
8 (6") corn or flour tortillas
Romaine lettuce or iceberg* leaves, torn into bite-size pieces or shredded*
1 avocado, sliced

Heat oven to 400 degrees. Lay bacon in an even layer on a rimmed baking sheet, and bake until browned and crisp,15-20 min. Transfer to a paper towel-lined plate and let cool. While bacon is cooking, toss together tomatoes, jalapeno, cilantro, lime juice, and a large pinch of salt in a med. bowl. Taste and add more lime juice and salt, if needed. In a small bowl, whisk together mayonnaise and hot sauce. Lay a clean kitchen towel in a med. bowl. Using an open flame from a stove top gas burner (or in a skillet on an electric burner), warm and lightly char tortillas, 30 seconds to 1 min. per side. Transfer warmed tortillas to a towel-lined bowl and cover with a towel to keep warm while you finish remaining tortillas. Serve, letting people make their own tacos by layering bacon, salsa, lettuce, spicy mayo, and avocado, on tortillas. Top with more hot sauce, if desired.

"Happiness is a fleeting emotion. Joy comes from the Lord."

Be the Smile of God today!!

Love,

MM

Grilled Chipotle Shrimp ~ Healthy Cooking

"It's so easy to make, yet has a serious WOW factor. The creamy dipping sauce mellows out the shrimp's heat perfectly." Editor's note: can I hear "Tail Gate Partay!!!!!" And, once again, I urge you to read this - or any recipe all the way through before beginning to create. Saves frustration.
(makes about 5 dozen with 1&1/4 cups sauce)

Shrimp:
1/4 cup packed brown sugar
2 chipotle peppers in adobo sauce, chopped, plus 1/4 cup adobo sauce
6 garlic cloves, minced
2 T. water
2 T. freshly* squeezed lime juice
1 T. EVOO (extra virgin olive oil)
2 lbs. uncooked large shrimp, peeled, and deveined - leave the tails on*

Cilantro Cream Sauce:
1 cup sour cream or plain Greek yogurt*
1/2 cup minced fresh cilantro
2 garlic cloves, minced
1&1/2 t. grated lime peel
1/4 t. kosher* salt
1/4 t. minced fresh mint (mint is SO easy to grow either inside or out, and you can use it in so many ways*
      I grow 2 kinds on my balcony farm - generic and lemon - lemon mint is fantastic with lamb*)

In a small saucepan, bring the brown sugar, chipotles, adobo sauce, garlic, water, lime juice, oil, and salt to a boil. Reduce heat; cook and stir 2 min. longer. Remove from the heat; cool completely. Transfer mixture to a large resealable bag and turn to coat. Refrigerate for up to 2 hours. Drain and discard marinade. Thread shrimp onto metal or soaked wooden skewers. Grill shrimp on an oiled rack, covered, over med. heat or broil 4" from the heat for 6-8 min. or until shrimp are pink, turning once. Serve with sauce.

"Rise, Shine, Give God Glory!!"

Love,

MM

                     

Thai Noodle Bowl - Campbell's Kitchen

This one is right up my alley!! Tho, HIGH in sodium!! Here is their quote: "30 minutes.is all it takes to make this incredibly tasty soup. Sauteed garlic, tender-crisp carrot strips, and rice noodles are cooked in a ginger flavor infused broth and garnished with fresh cilantro, green onions, and salted peanuts. It's a light and flavorful soup that's sure to impress."
(serves 6)

1 T. peanut oil
2 cloves garlic, minced
1 carton (32 oz.) Swanson Thai Ginger Flavored Infused Broth
1 large organic* carrot (I find organic carrots to be sweeter*), peeled and cut into 2" matchstick-thin strips
     about 1 cup
 8 oz. (1/2 of a 16 oz. package) wide (I like thinner noodles*), cooked, prepared according to package
     directions
3 T. sliced green onions
1/3 cup chopped fresh cilantro leaves
3 T. chopped dry roasted salted peanuts
6 lime wedges

Heat the oil in a 2&1/2 qt. saucepan over med.-high heat. Add the garlic and cook and stir for 45 seconds.
Add the broth to the saucepan, and heat to a boil. Reduce the heat to med. Add the carrot and cook for 5 min. or until tender-crisp. Add the noodles to the saucepot, and cook until the mixture is hot and bubbling. Serve topped with green onions, cilantro, and peanuts with lime wedges on the side.

"Serve continuously"

Love,

MM

Grilled Apples

Editor's Note: I am a Professional Product Demonstrator and Salesperson. My personal record was selling over $2000 worth of green beans on a Saturday at Costco in Kirkland, WA. I used to teach Elementary Physical Education (my major at the University of Northern Colorado - my minor was in abnormal pyschology), where I taught little kids basic skills, and manners. Basically how to get along in life without me in their shirt pockets telling them what they ought to do to get along. Life is NOT FAIR. We are not in Heaven. NO ONE IS NORMAL. What is that definition mean, anyway?? EVERYONE is brilliant at something = God's plan for us. SO, those things being said, I KNOW how to sell, and demonstrate products. How to use green beans or Brussels sprouts so anyone will want more! I can convince people to buy things. Which is WHY I share recipes with you, Dear Readers. Now, on to today's post.. I am talking about apples, and grilling them. You can cook them outdoors, or indoors. On your barbeque, campfire, grill pan or George Foreman grill! So, I am suggesting you take advantage of the bounty of the season(s), and buy or pick some delicious and GOOD for you apples, and heat em up!! Again, if you see MM's (my chef name is Machete Milletti) preceding a shared recipe, it is one of mine. When you see an asterisk*, it denotes suggestions or changes I would or have made! My job is to offer you chances to expand your palet.

Grilled Apples:

2 T. pure* maple syrup
2 T. melted Kerrygold* butter
2 T. freshly* squeezed* lime juice
1 T. freshly* grated* ginger root
1/4 cup orange juice (freshly squeezed*)
1/2 t. 5 spice powder.

Core apples and cut into rings. Grill 10 minutes, basting with marinade. Serve with pork or ice cream, and a big ole' smile!!!

To God be the Glory - Great Things He Hath DONE!!!

Love,

MM (AKA Machete Milletti/Chef Deb)

Cheesy Orzo Tomatoes

Here is a DELISH way to use the bounty of the season from your garden, balcony, farmers' markets, or grocery store!
(serves 4)

4 large ripe tomatoes
2/3 cup uncooked orzo pasta
1/2 cup (4 oz.) Boursin or Alouette cheese
2 T. chopped flat-leaf* parsley
1/2 cup freshly* grated Parmesan cheese

Cut a thin slice off the top of each tomato. Scoop out some, but not all, of the pulp. Preheat oven to 375 (or use your toaster oven*). Cook orzo according to package directions. Drain pasta; reserve 3 T. cooking water and set aside. Combine orzo, Boursin, parsley, and reserved cooking water. Spoon mixture into tomatoes; transfer to a baking dish. Sprinkle with with the grated Parmesan. Bake 25 min. and serve with a smile!!

"Jesus loves me, this I know - for the Bible tells me so!"

Love,

MM

Green and Gold Salsa

Editor's note: This is a quick and healthy alternative to calorie laden creamy dips for your next Tail Gate Party!!
(makes 3 cups)

1 cup frozen shelled edamame, thawed
1 cup (about 5 oz.) frozen white* or yellow corn, thawed
1 cup cubed avocado
1 cup pico de gallo
Sliced Persian* cucumbers
Tortilla chips

Combine 1st four ingredients until well blended. Serve with the cucumber slices and tortilla chips.

"Focusing on Christ puts everything else into perspective."

Stay safe, drink LOTS of water, check on your neighbors, and don't forget to have some FUN today!!!

Love,

Machete Milletti (aka MM/chef Deb)

Green Pasta with Shortcut Turkey Meatballs ~ Martha Stewart

Happy Friday, Friends!! I DO have the soup (recipe) I posted yesterday going right now in my crockpot, and BOY does it ever smell GOOOOOOD in here! Can't wait to have a bowl.

Green Pasta with Shortcut Turkey Meatballs:
(serves 4)

7 cups packed spinach leaves, well washed and dried
2 cups packed fresh basil leaves
1 T. freshly squeezed lemon juice
1&1/2 cups frozen petite* peas, thawed
1/3 cup EVOO (extra virgin olive oil), plus more for drizzling
1/3 cup grated Parmesan or Grada Padana*, plus more for serving
Kosher salt and freshly ground pepper
12 oz. sweet Italian turkey sausage (3-4 links)
1 lb.short pasta, such as penne rigate

Preheat oven to 450. In a food processor, or blender*, combine 4 cups of spinach, basil, lemon juice, 1/2 cup peas, and olive oil; process until combined to make pesto. Pulse in cheese; season with S&P. Using kitchen shears, snip sausage into 1" pieces. Drizzle with oil; roast on a rimmed baking sheet until undersides are brown, 7-8 min. Flip and push to one side. Lightly drizzle remaining 3 cups spinach with oil; season with S&P. Scatter evenly over other half of sheet; roast until sausage is cooked through and spinach is crisp, 5-6 min. more. Meanwhile, cook pasta in a pot of salted boiling water according to package directions. Drain, reserving 1 cup pasta water. Return pasta to pot; add pesto, sausage, remaining 1 cup peas, and pasta water., 1/4 cup at a time, until evenly coated. Season with S&P. Serve, topped with crisped spinach, more cheese, and a drizzle of oil.

"Treat others the way you want to be treated."

Love,

MM

Mexican Cabbage Roll Soup - Healthy Cooking

"I love sharing our humble and hearty soup made with beef, cabbage, and green chiles. A blast of cilantro gives it a full-flavored finish." Editor's note: I AM gonna make this one!! Remember, if I use an asterisk*, it is a suggestion I would make or use! Also, you can adjust the amts. and measurements in ANY recipe to suit your needs or desires.
(serves 6 - 2 quarts)

1 lb. lean ground beef  (90% lean)
1/2 t. kosher* salt
3/4 t. garlic powder
1 T. extra virgin olive oil (EVOO)
1 med. sweet* white onion, chopped
6 cups chopped cabbage (about 1 small head)
3 cans (4 oz. each) chopped green chiles (I would use Hatch* - from New Mexico)
2 cups water
1 can (14&1/2 oz.) reduced-sodium beef broth
2 T. minced fresh cilantro leaves*
Pico de gallo
Sour cream

In a large saucepan, cook and crumble beef with seasonings over med.-high heat until no longer pink, 5-7 min. Remove from pan. In the same pan, heat oil over med.-high heat; saute the onion and cabbage until they are crisp-tender, 4-6 min. Stir in beef, chiles, water, and broth; bring to a boil. Reduce the heat; simmer, covered, to allow the flavors to blend, about 10 min. Stir in cilantro. If desired, top with pico de gallo and sour cream.
Freeze option: freeze cooled soup in freezer containers. To use, partially thaw in fridge overnight. Heat through in a saucepan, stirring occasionally.

"Tribulation: God's fastest road to patience, character, hope, confidence, and genuine love."

Love,

Machete Milletti (aka MM/Chef Deb)

Homemade Peanut Butter - Healthy Cooking

With school a comin' -  here is an EASY recipe for this GREAT and Healthy standard:
(makes about 1 cup)

2 cups unsalted dry roasted peanuts
1/2 t. sea* salt
1 T. honey

Process the peanuts and salt in a food processor until desired consistency, about 5 min., scraping down the sides as needed. Add honey; process just until blended. Store peanut butter in an airtight container in the fridge.

We MUST work together to survive!!!

Love,

MM

Grilled Onions with Crumbled Feta ~ BH&G

"The crackle of a big wood fire turns an ordinary backyard BBQ into Summer's Hottest Party"! Editor's note: And in this one, 2 Portland Chefs and Grilling Experts share their secrets for cooking over an open flame without getting burned. Plenty of summer left to get out there and SAVOR it!!!
(serves 8)

2 red onions (about 1&1/2 lbs. total, each 3" in diameter), peeled
1 T. EVOO (extra virgin olive oil)
Kosher salt and freshly* ground pepper
1/4 cup honey (unfiltered is fine to use*)
1/4 t. ground chipotle chile pepper (or cayenne*)
1/2 cup crumbled feta cheese
1/2 cup walnuts toasted (use a dry skillet on med.-high heat - watch carefully so they don't burn*)
2 T. snipped fresh chives

Heat grill to medium. Quarter onions lengthwise. Place in a bowl of cold water; let stand for 10 min. drain. Drizzle with olive oil and season with S&P. Transfer to grill rack. Grill 15-18 min., or until charred and tender inside, turning to brown. Combine honey, chile pepper, and 1/4 t. kosher salt. Serve onions topped with feta, walnuts, and chives. Drizzle with honey mixture. You can make these ahead - Cool onions after grilling. Cover; chill up to 24 hours. To reheat, place in a cast-iron skillet, grill 5 min. or until warm, turning once.

"Confession: Explaining how we have failed so that God will not be blamed for the consequences."

Stay Cool. Drink copious amts. of water. Check on your neighbors!!

Love,

MM

Pesto Yogurt Dip & A Few Ways to Use Your Leftover Pesto!

Editor's note: continuing on from the Presto Pesto.....

Pesto Yogurt Dip:
(makes 1 cup, serves 6)

In a small serving bowl, combine 1/2  Presto Pesto and 1/2 cup plain whole milk yogurt. Top with chopped basil or flat-leaf* parsley, if desired.
Serve with dippers:
   Roasted Cauliflower
   Baby Carrots
   Tortilla Chips
Store remaining pesto in the refrigerator in a glass jar for up to 5 days.

Leftover Pesto:

Top baked chicken or fish
Drizzle on rice bowls
Spread on baguette slices
Spread on garlic naan*, top with tomato slices*, shredded mozzarella*, and basil* - bake for a mini pizza*

"Sometimes our To Do list has to wait."

Love,

Machete Milletti

Presto Pesto (Dip) ~ Kitchen Prescription

"Give your tailgate spread a better-for-you boost with this protein-packed snack". Editor's note: I will give you the recipe for the Presto Pesto, then the Pesto Yogurt Dip! Then after that a few ways to use your leftover Pesto. If you really want to make pesto the way it is SUPPOSED to be made, use a mortar and pestle. I have a really heavy and pretty marble one. But, DO NOT DROP IT ON YOUR FEET!! DOH.

Presto Pesto:
(makes 2 cups)

2 cups tightly packed basil or arugula leaves
1 16 oz. wedge Parmesan cheese, rind removed, quartered (I would us Grana-Padano Parm.*)
1/2 cup unsalted roasted almonds or pinenuts*
1 clove garlic (I would use 2*)
1/2 cup EVOO (extra virgin olive oil)
1/4 cup freshly* squeezed* lemon juice
1/2 t. sea salt (I would use coarse kosher salt)

Place the first 4 ingredients in a food processor or blender*. Pulse until finely ground. Add the olive oil, lemon juice, and salt. Process until smooth, scraping down sides as needed, until fully blended.

"Maturing: Discovering that the most difficult lessons that we will ever learn are the ones we thought we already knew."

Happy Friday, Friends!!!

Love,

Machete Milletti

Macadamia-Banana Crunch Bars ~ Fit For Life (Food as Fuel)

"This is a calorie-and nutrient-dense bar that you can freeze and take on hikes or other outside activities" to keep ya going!!
(serves 12)

2 cups chopped macadamia nuts
6 pitted Medjool dates
2 T. honey
1/4 cup dried sliced banana
1 T. ground flax
1 T. hemp seed
1 t. cinnamon
1 T. dried, ground acai
1/2 t. sea salt (I would use coarse kosher* salt*)

Place 1 cup macadamia nuts and 6 dates into a food processor; blend to a paste. In a med. bowl, blend paste with the rest of the ingredients. Mix thoroughly with a wooden spoon. Place mixture on parchment paper, and roll into a log. Freeze for 20 min. then cut into 3" mini logs.

"Tribulation: God's fastest road to patience, character, hope, confidence, and genuine love ~ see Romans 5:1-6)"

Love,

MM

Bite-Size Tuna Melts ~ Parade mag.

YUMOLA!!!
(serves 6)

1 cup mayonnaise
1/2 cup chopped celery
Zest of 2 lemons
3 green onions, chopped
2 cans oil packed tuna, drained
6 slices pumpernickel party bread
3 slices Swiss cheese, halved
4 sliced cherry tomatoes

Heat broiler. In a med. bowl, mix mayo., celery, zest, and onions (reserve some for garnish*). Fold in tuna. Divide evenly among the pumpernickel. Top evenly with the cheese; broil 30-60 seconds or until bubbly. Top evenly with tomatoes, and reserved onion.

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

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

Love,

Machete Milletti

Golden Dal with Gingered Tomatoes ~ Martha Stewart

Editor's note: this one appeals to me on many levels!! Remember, if you see an asterisk* in any recipe I offer for your perusal, it denotes changes I would make.
(serves 6)

2 cups red lentils, rinsed
8 cups water
Kosher salt and freshly ground pepper
1 t. ground turmeric (be careful when using turmeric - it WILL dye your clothing!!*)
5 cups assorted orange and yellow veggies (such as organic* carrots - they are sweeter*, golden
     beets, and orange bell peppers)
1 T. cumin seeds
1/4 cup raw unrefined coconut oil (or avocado oil*)
4 shallots, thinly sliced (1 cup)
1 piece ginger root (2"), peeled and julienned (thin strips*), 1/4 cup
3 cups halved cherry or grape tomatoes
Greek yogurt and fresh mint leaves, for serving

In a large pot, combine lentils, 2 t. salt, turmeric, and 8 cups of water. Bring to a boil, then reduce heat to med.-low and add veggies. Simmer, stirring often, until veggies are tender and lentils have broken down, about 45 min. Season with more salt, if desired. Meanwhile, in a large skillet, heat cumin seeds in oil over med.-high until sizzling, 1-2 min. Add shallot and ginger; cook, stirring occasionally, until brown, 3-4 min. Add tomatoes; season with S&P. Coo, stirring often, until tomatoes just begin to burst, about 2 min. more. Spoon tomato mixture over lentils and serve, topped with a dollop of yogurt and mint.

"The only gift I have for you is the truth."

Happy Friday, Friends!!

Love,

Machete Milletti

Sandwich Nicoise (taste)

"Rethink the classic combo of meats, cheese, and tomato on your sandwich."
Editor's note: I LOVE Jeff Mauro (The Sandwich King): "Crust to Crust is a MUST!!"
(serves 1)

2 slices olive bread
Chunks of tuna (in olive oil* drained well*)
Hard-boiled eggs, sliced*
Campari* tomatoes, sliced*
Mixed greens
Dijon mustard

"Combine for a flavor explosion."

"The Lord shall guide thee continually, and satisfy thy soul."

Stay Cool and Hydrated.

Love,

MM

Garlic Red Potatoes

Simple and Savory Side!! Editor's note: this recipe calls for turning on the oven, but if you want to do the potatoes on the grill outside, put in a disposable foil container with a foil lid or use aluminum foil to secure, place on the indirect heating part of the grate (not over the coals), or close the top of your bbq device, and your nose will tell you when to check the potatoes. Remember, when you see an asterisk*, it denotes a change I would make to the recipe, or a suggestion............

2 lbs. small red potatoes, quartered
1/2 stick Kerrygold* butter
2 t. minced garlic
3/4 t. coarse* kosher* salt
3 T. fresh lemon juice (1 large lemon)
2 T. freshly* grated Parmesan cheese
Chopped* fresh flat-leaf parsley, for garnish*

Preheat the oven to 350. Put potatoes in a 9x9" or 7x11" baking dish. Combine butter, garlic, salt and lemon juice in a small bowl; pour over potatoes and stir to coat. Sprinkle cheese on top. Cover dish with foil and bake 40 min. until potatoes are tender and lightly browned, about 10 min. more. Garnish with chopped parsley for serving*.

"We are never outside the watchful care of our heavenly Father".

STAY COOL today. Drink WATER!!

Love,

MM

Honey Roasted Carrots

"Simple, Easy, Delicious."
(no serving size)

8 large organic* carrots, (1&1/2 lbs.), peeled and quartered
3 T. olive oil
1/4 cup honey
1/2 t. kosher* salt
1/2 t. black pepper

Preheat oven to 350. Arrange carrots in a single layer in a 9x13" glass baking dish. Add oil and toss to coat. Drizzle with honey and sprinkle with S&P. Toss to coat. Bake until carrots are tender and thickest part can be pierced easily with a knife, 40-45 min. Serve with pan juices spooned on top.

"Don't Quit!!"

Love,

Machete Milletti!!

Pan-Seared Flounder (Tilapia, Fluke, or Sole) ~ Adapted recipe from AR mag.

Editor's note.: I LOVE Flounder!!! Once - on a Florida vacation by myself - I walked from my motel on the beach.to the port, and talked to the fishermen returning with their Catch of the Day. I asked them where they would recommend I walk to for flounder that evening. I went through a torrential downpour (typical of FL.) to a little tiny joint, and had the BEST I had ever had!! This humble and simple recipe might just rival. Think of Sole Menieure..................................I once saw Julia Child (ONE of my Culinary Heros!!) make Sole Menieure - what FUN to watch her and listen to her wisdom and wit as she described how she made it for dinner for Paul and her.
(serves 4)

4 (4 oz.) fish (of your choice*) fillets
1/2 t. kosher* salt
1/2 t. freshly* ground black pepper
1/3 cup flour (with or without Gluten*)
1&1/2 T. EVOO (Extra Virgin Olive Oil)
2 T. butter (the original recipe calls for unsalted - I use Kerrygold salted butter, almost exclusively*)
A few capers, rinsed
Lemon wedges, for serving

Rinse fish fillets and pat dry. Sprinkle both sides of fish with S&P. Put flour in a shallow bowl, then dredge fish in flour, shaking off excess. Heat oil in a skillet over med.-high heat. Cook fish until it flakes easily with a fork, about 2 min. per side. Transfer to a serving platter (and keep warm*). Turn off  heat under skillet, and pour off any oil in pan. Add butter and capers to skillet. and swirl until melted, about 10 sec. Pour equally over fillets, and serve with lemon wedges and a BIG ol' SMILE!!*

"Be the SMILE of God" today. And, Happy Friday, Friends!!!

Love,

MM

Prosciutto-Wrapped Chicken with Goat Cheese Pesto (Haggens)

Editor's note: I WANT THIS RIGHT NOW, don't you?? REMEMBER, read the recipe all the way through before you embark on any culinary adventure!!
(no serving size given)

8 oz. Montchevre goat cheese (or any goat cheese you like*)
2 T. pesto
4 boneless chicken breasts (or boneless chicken thighs*)
Sundried tomatoes (I would use grilled/marinated artichoke hearts*)
Basil leaves (I would use lemon basil*), plus more cut julienne* for serving*
6 slices prosciutto

Preheat oven to 3745. In a med. bowl combine the goat cheese with the pesto. Using a small SHARP* knife, cut each chicken part into 2-3 even pieces. Cut a slit in the middle of each chicken piece, moving knife back and forth in slit to form a pocket. Divide cheese mixture among chicken pockets and stuff into slits cut into chicken. place strips of tomatoes and a basil leaf on top of the cheese. Cut prosciutto into 1" strips. Wrap the chicken piece with prosciutto and press to seal the cheese inside. Heat olive oil in an oven proof skillet to med. high. Sear chicken on each side for about 2-3 min., until crispy. Place skillet in oven and bake for 10-12 min.

"Through the Son we can enjoy life in God's kingdom".

Don't forget to have some FUN today. I KNOW I will!!

Love,

Machete Milletti

Make Your Own Pesto - Haggen's

Editor's note: in this recipe, you are invited to discover "The magic of basil" which is "Explosively Flavorful....Surprisingly Nutritious". "Fresh, fragrant basil is a kitchen staple in cultures across the globe. There are more than 60 varieties, each with their own flavor and color profile. Work basil into your daily diet, because those little leaves contain heaps of vitamins and minerals that boost your body's function, including Vitamins K, A, and C, plus calcium, iron, folate, copper, manganese, and magnesium." Editor's note:  I am growing 2 types of basil on my balcony farm: Thai - which is fab. with shrimp and curries, and Dolce Fresca which has an incredible aroma and great for caprese salads!!

(no serving size given)

2 cups basil leaves, loosely packed

2 cloves garlic

2 T. pine nuts, toasted

1 t. lemon zest

1 T. freshly* squeezed* lemon juice

1/2 cup Parmesan cheese, grated

1/2 cup EVOO (Extra Virgin Olive Oil)

Kosher* salt and freshly* ground black* pepper

In a food processor, combine all ingredients except olive oil. Pulse ingredients until almost smooth. Slowly add oil until mixture forms the desired consistency - for you*. Season to taste with S&P.

"God's promises are sure".

Love,

MM

Lamb Tidbits (the countries of Australia and New Zealand from "The Best of the Pacific" Cookbook)

The quote: "Australians and New Zealanders aren't big on appetizers, but they do like this one taught them by Greek immigrants who continue to arrive in both countries. As lamb is also a favorite of the Greeks, this was a natural for all residents. Some say the Greeks are drawn to Australia and New Zealand because of the high quality and low price of lamb." Editor's note - I LOVE lamb. In fact, my fav. meal is Alaskan King Crab Legs and Lamb Loin Chops!!!!!!!!! Again, remember an asterisk* denotes changes I would make or recommend.*
(serves 6)

2 lbs. lean lamb from the leg, cut into 1/2" cubes
2 t. kosher* salt
1 t. freshly* ground black pepper (white pepper contains Gluten*)
Juice of 3 lemons mixed with 2 t. of dry oregano
Lemon wedges*, for serving

Place lamb in equal portions on 6 skewers (if using wood, be sure to soak in water for at least an hour before cooking to prevent the skewer from burning - esp if you plan to cook these on the outdoor wgrill*). Sprinkle evenly with S&P* (salt and pepper). Cook, preferably over charcoal or under a broiler, about 8 min. turning constantly so the meat browns evenly. Be careful not to overcook; the meat should be moist and pink inside (medium rare*- medium* - 145* degrees on an insta-read thermometer*). Pour the lemon juice mixture into a wide flat plate. Roll the lamb cubes on the skewers in it, coating well, then broil again 20 seconds on each side. Serve on skewers with lemon wedges.

"Whoever refreshes others will be refreshed".

Love,

MM (AKA Machete Milletti/chef Deb)

MM's Frozen Red Grapes

I was gifted a bunch of beautiful red grapes the other day, and with this heat, decided to freeze them. SO GOOD. And, they couldn't be easier to make. Kids (of ALL ages) go crazy for these!!

Rinse grapes in a colander. Let dry slightly. Arrange in a single layer on a rimmed sheet pan, and place in the freezer for about an hour til they are firm. Remove pan, place grapes in reclosable bags - I used a bunch of sandwich size baggies - and freeze. These are a wonderful treat on a hot day (or any day), and you can use them instead of ice cubes in your beverage of choice.

"Faith is the song of the soul in tune with the heart of God."

Stay cool, drink copious amts. of water, and don't forget to have some FUN today!!!

Love,

MM

Heirloom Tomato Tart (What America Eats - Seattle Times)

Editor's note: I saw this in the Parade section of Sunday's paper, and it def. floated MY boat. I hope it will yours!! I suggest you take advantage of your local Farmer's Market to find bounty - or better yet, grow your own. I LOVE harvesting fresh herbs, veggies, and edible flowers from my balcony farm when I create a culinary treat. Doesn't get much fresher than that! Make sure you read the recipe(s) ALL the way through before beginning!! VERY important.And, NEVER refrigerate fresh tomatoes EVER!!!!!!! Unless you just want to chill them briefly, or if they are to go on a camping/car/plane/train/canoe/hiking trip in a cooler.☺

Quote from the article about tomatoes: "Firm, even slightly underripe heirloom tomatoes are your best bet for this tart. Use a variety of colors."
(serves 6-8)

1 baked* pie crust (you can use frozen*, fresh* -refrigerated, or make your own*)
1&3/4 lb. firm heirloom tomatoes, sliced 1/4" thick
Kosher* salt, and freshly* ground black pepper (white pepper contains Gluten*), to taste
5 oz. goat cheese, softened
5 oz. mascarpone, softened
1/4 cup finely grated Parmesan
2 t. minced fresh thyme
1 T. EVOO* (Extra Virgin*) Olive Oil
Fresh basil leaves

While the crust cools, cover a baking sheet with several layers of paper towels. Slice the tomatoes. Arrange slices in a single layer. Sprinkle lightly with salt (or not*). Let stand 30 min., turning halfway through. Pat tomatoes dry, removing any large clumps of seeds. In a med. bowl, combine the goat cheese, mascarpone, Parmesan, thyme and, S&P. Spread in bottom of tart crust. Arrange tomatoes over filling, overlapping. Sprinkle with S&P. Bake 20 min. shielding edges of tart with foil. Cool 15 min. Remove from tart pan. Cool completely on a wire rack. Drizzle lightly with olive oil; garnish with basil leaves.

"Set your mind on things above".

Love,

MM

Snow Crab Zucchini Rolls (The Great Shellfish Cookbook)

"These rolls are a fun take on pinwheels. I love innovation in the kitchen. After all, without creativity, we would just cook and eat the same thing over and over again. One of my favorite kitchen tools is the mandolin. With a little practice it can take your cooking and presentation of dishes to the next level."
Editor's note*: these are GREAT for a brunch or picnic or even afternoon high tea!!*
(serves 2-4)

2 large zucchinis
2 T. canola oil (or vegetable oil*)
1 med. semi-firm avocado
1/2 cup red pepper hummus
3/4 cup freshly cooked or canned cooked snow crab meat (if using canned, pick through for shells*)
1*-2 red Thai chiles, finely diced (wear gloves*)
1/2 med. red onion, finely chopped
Hot sauce, for serving
Lemon wedges*, for serving

Using a mandolin or veg. peeler, thinly slice the zucchinis into 6-8 long strips. In a nonstick saute pan over med-high heat, warm the oil. Add the zucchini strips, without overlapping (do this in batches, if necessary), and cook for 30-60 seconds per side, or until slightly cooked and soft. Transfer the zucchini slices to a plate, cover loosely with plastic wrap, and place in the refrigerator until needed. Cut the avocado into 1/4" cubes and set aside. Lay the slices of zucchini out flat on a working surface. Spread one side of each strip with hummus, and add a layer of crab meat, avocado cubes, chilies, and onions. Starting from one end, slowly roll the zucchini strips, tightly folding in the crab mixture. You can close with a toothpick or just leave the end tucked underneath. Serve cold with your favorite hot sauce, and lemon wedges*.

"Our exploration of creation teaches us about the Creator."

Don't forget to have some FUN today!!

Love,

MM (Machete Milleti aka chef Deb)

Baked Eggs with Leeks and Mushrooms (Food and Drink ~ Sheet Pan Suppers by Molly Gilbert)

This recipe is a BLD* (Breakfast Lunch or Dinner) one, for sure!* And, how nice to just put everything on a sheet pan, and put it in the oven - 'specially on a busy Sunday morning or when you have guests*.
"Enjoy this dish hot from the oven, with crusty bread to soak up the runny yolks. For firmer yolks and whites, leave the eggs on the rimmed baking sheet for 4-5 min. before serving."
(serves 4-6)

3 T. EVOO (Extra Virgin Olive Oil), plus more for baking sheet
8 oz. sliced cremini mushrooms (about 3 cups)
2 large leeks, sliced thinly into half-moons, rinsed WELL*, and drained (about 4 cups)
About 1/2 t. each kosher salt and freshly* ground black pepper (white pepper contains Gluten*)
11 t. fresh lemon* or lime* thyme leaves (I grow both of them plus lavender thyme on my farm*)
8 eggs
1/4 cup crumbled fresh goat cheese (you can use herbed goat cheese*)

Preheat oven to 400 with rack in the center. Line a 12x17 inch rimmed baking sheet with parchment paper and coat lightly with oil. Put mushrooms and leeks on baking sheet. Sprinkle with oil, 1/2 t. each S&P*, and the thyme, and toss to coat. Spread veggies* in an even layer. Bake until softened and starting to brown, about 10 min.*  Remove baking sheet from oven but leave oven on. Make 8 evenly spaced hollows in veggies, and crack an egg into each. Sprinkle with goat cheese and S&P, to taste. Return baking sheet to oven and bake until egg whites are set but shiny and yolks are still runny, 8-10 min; jiggle baking sheet to check softness of yolks.

"Praise God from whom all blessing flow".

Love,

MM