Greek Lemon Chicken with Potatoes and Kalamatas

I made this yesterday, and it was insanely GOOD!! Holy Moly. Plus it has 19.1 grams of protein.
(serves 4-8)

4-5 pieces chicken, bone in, skin on (I used thighs*)
Kosher* salt
4 Yukon* potatoes (about 2 lbs.) scrubbed clean, cut into thin wedges
1 med. sweet onion, halved then sliced
1 t. freshly* ground pepper
2 T. quality EVOO, plus 1/2 cup more for later
1/4 cup freshly squeezed* lemon juice
12 fresh garlic cloves, minced
1&1/2 T. dried rosemary (I used 2 T. fresh*)
1/2 t. ground nutmeg
2 cups low sodium* chicken broth
1 lemon, sliced, plus 4 slices preserved* lemon, rinsed
12 or more* pitted kalamata olives
Fresh flat-leaf* parsley, chopped

Pat chicken dry and season generously with salt (lift the skins and apply salt underneath as well). Leave at room temp. for 30 min. Pat dry again if needed. Preheat oven to 350. Place the potato wedges and onions on a large rimmed* sheet pan. Season with salt and 1 t. black pepper. In a large skillet, heat 2 T. olive oil over med.-high heat. Add chicken, skin side down to brown (about 5-7 min.) then flip over and sear briefly, another 3 min. or so; do this in batches if you need to. Transfer from skillet to the prepared sheet pan, nestle between the potato wedges, keeping everything in one layer. In a small mixing bowl, whisk together 1/2 cup olive oil with lemon juice, minced garlic, rosemary, and nutmeg. Pour all over the chicken and potatoes; lift chicken pieces so some of the juice will flow under, and toss potatoes until well coated. Now, pour chicken broth into the pan, but do not pour over the chicken. Place lemon slices over the potatoes and onions. I put a preserved lemon slice on top of each thigh*. Bake, uncovered, for 45 min.-1 hour, until chicken and potatoes are tender. Occasionally, flip the potatoes over. The internal temp. of the chicken should register at 165. Remove from oven and add the olives. Garnish with parsley. Serve with a Greek salad, and a side of pita bread.

"You have a renewable supply of a precious resource: energy. So how will you spend yours? Why waste it on worries and what-ifs? Invest it in your dream and watch them unfold".

Love,

MM

German Schnitzel and Potatoes with Gorgonzola Cream

This on is RIGHT up my alley!!!
(serves 4)

1 pork tenderloin (1 lb.)
1 cup dry Panko* bread crumbs
2 lbs. med. Yukon Gold potatoes, peeled and cut into  1/4" slices
2 cups heavy whipping cream
2/3 cup crumbled Gorgonzola cheese
1 t. kosher* salt
1/4 cup minced fresh Italian flat-leaf* parsley
Lemon wedges

Cut tenderloin into 12 slices. Pound with a meat mallet to 1/2" thickness. Place four slices in a 3-4 qt. slow cooker. Layer with 1/4 cup bread crumbs, and a third of the potatoes. Repeat layers twice; top with remaining bread crumbs. Combine cream, cheese, and salt. Pour over pork mixture; cook on low, covered, until meat and potatoes are tender, 4-5 hours. Sprinkle with minced parsley; serve with lemon wedges.

"Everything you do in life is between you and God. That's it! You are not living your life for anyone else."

Love,

MM

Rich and Creamy Tiramisu

"True to its name, tiramisu is a tasty after-dinner pick-me-up. This version of the classic Tuscan trifle has both coffee and espresso layers of java flavor." Sometimes, ya just GOTTA indulge.................
(makes 16 servings)

Special equipment: 9" springform pan

2 cartons (8 oz. each) mascarpone cheese
5 large egg yolks
1/2 plus 2 T. sugar, divided
1/3 cup plus 2 T. sweet* Marsala wine or liqueur, divided
1/2 t. sea* salt
1 cup heavy whipping cream
3/4 cup strong brewed coffee, room temp.
2 t. instant espresso powder
1 pkg. (7 oz.) crisp ladyfinger cookies
1 T. Dutch-processed cocoa

Stir mascarpone cheese; let stand at room temp. 30 min. Whisk yolks, 1/2 cup sugar, 1/3 cup Marsala and salt in the top of a double boiler until mixture is thickened (ribbon stage), and a thermometer reads 160. Remove from heat; gently whisk in mascarpone until almost smooth. Whip cream and remaining sugar until soft peaks form; fold into mascarpone mixture. Combine coffee, espresso powder, and the remaining Marsala. Briefly dip 8 ladyfingers into coffee mixture, one at a time, and place in the bottom of a 9" springform pan. Top with 1&1/2 cups mascarpone mixture. Repeat two more times. Refrigerate, covered, 6 hours or overnight. To serve, loosen and remove rim; dust the top with cocoa powder.

"Rejoice, and again I say REJOICE!!"

Love,

MM

Andrew Zimmern's Foolproof Fondue

For CHEESE lovers!!
(serves 4-6)

1 garlic clove
1 cup dry white wine
1 T. freshly* squeezed lemon juice
8 oz. grated Gruyere cheese
8 oz. Emmental cheese
4 oz. Appenzeller cheese (or fontina or raclette)
4 t. cornstarch
3 T. Kirsch (cherry brandy)
2 pinches ground nutmeg
Kosher* salt and freshly* ground pepper

Rub the inside of a heavy bottomed pot with cut sides of garlic clove. Add wine, and lemon juice and bring to a simmer over med. heat. Working in batches, stir in cheese and cornstarch. Don't allow the cheeses to boil; be sure each cheese is fully melted and incorporated before adding more. Stir in Kirsch, nutmeg, S&P, to taste. Pour cheese mixture into a fondue pot over low. Serve with sliced cooked sausages, cubed bread, roasted or blanched cauliflower, and boiled cubed potatoes.

"God is the giver of Joy!!"

Love,

Chef Machete Milletti

Stuffed Pizza Crust Dip

This is an ooey, gooey fun time = YUMOLA!!
(serves 4)

2 tubes (8 oz. each) crescent rolls dough or 1 batch pizza dough
8" pieces mozzarella cheese, cut into 16 cubes
4 oz. cream cheese, at room temp.
1/4 cup sour cream
1/4 cup mayonnaise
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 cup pizza sauce
2 oz. sliced pepperoni, or crumbled Italian* sausage*
2 T. sliced black olives
Dried oregano

Preheat oven to 350. Separate or divide dough into 16 pieces. Wrap each piece around a cubes of mozzarella; place in ring around inside edge of 12" ovenproof skillet. Mix cream cheese, sour cream and mayo., then stir in 1/2 cup mozzarella and Parmesan; spread in center of skillet. Spread pizza sauce over cheese mixture; sprinkle on remaining mozzarella, then pepperoni, and olives. Bake until crust is lightly golden brown and cheese on top is melted, 20-3- min. Sprinkle with oregano and serve with a smile!!

"Patience, persistence, and perspiration make an unbeatable combination for success."

Love,

MM

Applebee's Quesadillas!!

Menu description: "Two cheeses, bacon, tomatoes, onion, and jalapenos grilled between tortillas with guacamole, sour cream & salsa".
(serves 1 or 2 as an appetizer)

2 10" burrito-size flour tortillas
2 T. Kerrygold* butter, softened
1/3 cup shredded Monterey Jack cheese
1/3 cup shredded Pepper Jack* or sharp* Cheddar
1/2 medium tomato, seeded* and chopped
2 t. diced sweet* onion or green* onion
1 t. diced canned jalapeno ("nacho slices")
1 slice smoked* uncured* bacon, cooked
1/4 t. finely chopped fresh cilantro
Dash kosher* salt
Sour cream
Guacamole
Salsa or Pico de Gallo*

Heat a large frying or grill* pan over med. heat. Spread half of the butter on one side of each tortilla. Put one tortilla, butter side down, in the hot pan. Spread the cheeses evenly onto the center of the tortilla in the pan. You don't have to spread the cheese all the way to the edge. Leave a margin of an inch or so all the way around. Sprinkle the tomato, onion and jalapeno over the cheese. Crumbled the slice of bacon and sprinkle it over the other ingredients. Sprinkle the cilantro and a dash of salt over all. Top off the quesadilla with the remaining tortilla, being sure that the buttered side is facing up. When the bottom tortilla has browned, after 45-90 seconds, flip the quesadilla over the grill the other side for the same length of time. Remove the quesadilla from the pan, and, using a sharp knife or pizza cutter, cut the quesadilla three times through the middle like a pizza, creating 6 equal slices. Serve hot with sour cream, guacamole and salsa on the side.

"A heart in tune with God can't help but sing His praise."

Happy Friday, Friends!!

Love,

MM

Raspberry-Pistachio Apple Tarts

I saw these 4 ingredients in my Paleo Mag. Couldn't be simpler or prettier!!
(makes 12)

2 large Granny Smith apples, cored
12 T. unsweetened almond butter or sunflower seed butter
6 T. raw, shelled pistachios, roughly chopped
60 fresh raspberries

Cut each apple into 6 rounds slices/rings. Spread each slice with 1 T. of the almond butter. Sprinkle each slice with 1/2 T. of chopped pistachios. Arrange 5 raspberries on each slice. Serve.

"The life that we're living right now - we get one shot at this, and we're not guaranteed tomorrow or the next day. And I believe that with the gift of being granted this life that we have, we should all wake up with joy every single day."

I wish you LOVE and LAUGHTER!!

Chef Machete Milletti

Thai-Style Chicken Chili

This is an Asian take on the classic one-pot meal. It has so much FLAVOR, and comes together in half an hour for a busy day go-to.
(serves 6)

2 T. toasted* sesame oil
1 lb. boneless skinless chicken thighs, cut into 1" pieces
1 med. organic* carrot, diced
1 celery rib, chopped
1 t. minced fresh gingerroot
1 large garlic clove, minced
1 (28oz.) can fire-roasted* diced tomatoes
1 can (13.66 oz.) light coconut milk
1 T. red curry paste
3/4 t. kosher* salt
1/4 t. freshly ground pepper
1 cup frozen shelled edamame, thawed
2 cups fresh baby spinach
1 green onion, minced
1/2 t. grated lemon zest
Fresh cilantro leaves, for serving
Dry roasted peanuts, for serving
Plain Greek yogurt, optional, for serving

In a large saucepan, heat sesame oil over med. heat. Add chicken, carrot, and celery; cook and stir until veggies are slightly softened, 3-4 min. Add ginger, and garlic; cook 1 min. more. Stir in tomatoes, coconut milk, curry paste, S&P. Bring to a boil. Reduce heat; simmer, covered, for 10 min. Add the edamame; cook 5 min. more. Stir in spinach, green onion, and lemon until spinach is wilted. Remove from heat; top with cilantro and peanuts. If desired, a dollop of yogurt.

"Thank you' is the best prayer that anyone could say."

Have FUN today, and love one another.

MM

Beer-Braised Bratwurst and Sauerkraut

You won't believe this satisfying skillet meal weighs in at only 184 calories and 3 grams of fat per serving!
(serves 4)

4 (3 oz. each fully cooked low-fat smoked bratwurst, each cut diagonally into thirds
Coconut* oil non stick cooking spray
1 sweet* onion, thinly sliced
1/2 t. caraway seeds
1/8 t. freshly ground coarse black pepper
1 sweet apple, unpeeled, cored, and cut into 1/4" pieces
16 oz. chilled* sauerkraut (only used chilled* with probiotics* - the canned do not contain those*
     rinsed well
1 cup amber or dark beer
1 bay leaf

Coat bratwurst with nonstick spray. Place in a large nonstick skillet and cook over med. heat until browned on all sides, about 10 min. Transfer to a plate and tent with foil* to keep warm. Add onion, caraway seeds, and pepper to skillet; cook, stirring occasionally, until onion is golden, 6-8 min. Add apple and cook, stirring until softened, 3-4 min. longer. Stir sauerkraut, beer, and bay leaf into onion mixture; bring to a boil. Reduce heat and simmer, stirring occasionally, until most of the liquid is evaporated, 10-15 min. Return bratwurst to skillet and cook, stirring once or twice, until heated through, about 5 min. Discard bay leaf and serve.

We show God's love when we are willing to help others; we show His strength when we take on the task He gives us to do."

Love,

MM

Crock Pot Italian Beef Stew

I saw this on The Mediterranean Dish website, and immediately went to Safeway to get the ingredients. Gonna make it tomorrow!! Again, for any new readers (and Welcome!!), if you see an asterisk*, it denotes changes or suggestions that I make.
(serves 4-6)

3/4 cup all-purpose flour
2 T. garlic powder
Kosher* salt, and freshly ground black pepper
1&1/2 lb. beef chuck roast, I got a tri-tip*, fat trimmed and cut into roughly 1&1/2" cubes
EVOO
1 large red onion, cut into large pieces
6 garlic cloves, chopped
4-5 large rainbow carrots, I will use orange organic*carrots
1 cup red wine
2 cups veggie broth, I will use the bone broth*I made
28 oz. can whole peeled tomatoes, I will use San Marzano*
4-5 spring fresh thyme
2 sprigs fresh rosemary
16 oz. white or cremini mushrooms, cleaned and sliced

Mix the flour and garlic powder together. Pat the meat dry and season with S&P. Dredge the meat into the flour mixture to coat. In a large cast-ion skillet, heat 2 T. olive oil. Brown the meat deeply on all sies. A crust should form. Remove from heat. Now, place the browned roast in the bottom of a large Crock Pot. Add the remaining ingredients except the mushrooms. Stir with a wooden spoon. Cover the Crock Pot and cook on high for $&1/2 hours. Add the sliced mushrooms. Cover and cook for another 30 min. or so. Enjoy with your fav. Italian bread.

"When you truly experience the lack of urgency and competition, life becomes way more joyful."

Love,

Machete Milletti

Ina Garten's Curried Chicken Salad

I watched her make this on her show today. She said she made tons of it when she owned her shop, The Barefoot Contessa.
(serves 6)

3 whole (6 split) chicken breasts, bone-in, skin-on (I used 6 legs and two breasts*)
EVOO
Kosher salt and freshly ground pepper (I also added Goya Adobo - all purpose seasoning*)
1&1/2 cups good mayonnaise (recommended: Hellman's)
1/3 cup dry white wine
1/4 cup chutney (recommended: Major Grey's) (I used Cranberry Chutney*)
3 T. curry powder
1 cup med. diced celery (2 large stalks)
1/4 cup chopped scallions, white and green parts (2 scallions)
1/4 cup raisins (I used a combo. of golden raisins, cherries, cranberries, and blueberries*)
1 cup whole roasted, salted cashews (I used pepitas*)

Preheat the oven to 350. Place the chicken on a rimmed sheet pan, and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35-40 min, until chicken is just cooked. Set aside until cool enough to handle. Remove meat from the bones, discard the skin, and dice the chicken into large bit-size pieces. For the dressing: Combine the mayo., wine, chutney, curry powder, and 1&1.2 t. slat in the bowl of a food processor fitted with the steel blade. Process until smooth. Combine the chicken with enough dressing to moisten well. Add the celery, scallions and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temp. This would be nice with a butter croissant*

"A heart in tune with God can't help but sing His praise."

Love,

MM

Swiss and Ham Ciabbata Sandwich with Garlic Aioli

If you are craving a sammie with pizazz, this recipe is for YOU!!
(serves 4)

Sandwich:
16 oz. (1 package) uncured honey ham thin slices
4 slices baby Swiss cheese
1 Granny Smith* green tart apple
1&1/2 cups spring greens* mix, rinsed
4 large Ciabbataa rolls

Aioli:
1/4 cup mayonnaise
1 clove garlic
1/4 oz. chives (half of a typical package found in fresh herb* section of the grocery store)
A few drops of water, as needed

To prepare the Aioli: Place mayonnaise, garlic, and chives in a small container and blend with an emersion blender (or process in a food processor*) until all ingredients are well incorporated. A few drops of water may be needed to get the Aioli mixed evenly.
Slice the rolls in half, lengthwise, and arrange sandwich ingredients on your workstation.
To assemble the sandwich: Layer apple slices on the bottom half of the rolls. Follow with slices of cheese, then the honey ham slices. Top with the spring mix. Finally, spread the aioli on the top halves of the Ciabbatta rolls. Place the tops on the sammies and serve with Lay's* potato chips.

"Let your dreams be the springboard for great actions."

Happy Friday, Friends!!!!!

Love,

MM

Mozzarella-Stuffed Pesto Turkey Meatballs

Allrecipes mag. deemed this one a Hall of Fame treat! And, one of the readers suggested that it is easier to form the meatballs around the mozzarella rather than trying to stuff it in. This recipe can be halved, and you can freeze the meatballs in a zip lock bag for up to 3 months. Just add 10 min. to your baking time with using frozen meatballs.
(serves 12)

3 lbs. ground turkey
1 cup Italian-seasoned dried bread crumbs
1 cup finely chopped onion
1 egg, lightly beaten
4 cloves of garlic, minced
1/2 cup chopped fresh flat-leaf parsley
1/2 cup grated Parmigiano-Reggiano cheese
1/4 cup basil pesto
1/4 cup whole* milk
1 t. kosher* salt
2 t. freshly* ground black pepper
1 lb. fresh mozzarella cheese, cut into small cubes
3 T. EVOO
2 (24 oz.) jars marinara sauce
Hot cooked whole-grain* spaghetti (optional)

Preheat the oven to 375. Line a rimmed* 10x15" baking sheet with parchment paper or foil. Mix together 1st 11 ingredients in a bowl until evenly blended. Parcel out 1&3/4" squares on a clean work surface laid with parchment paper or foil. Place a mozzarella cube in the center of each square and bring the sides up to form a tight* ball. Place meatballs on the prepared baking sheet. Drizzle with oil. Bake until no longer pink and an instant read thermometer registers at least 165, about 30 min. Pour marinara sauce into a 4-6 qt. pot, and bring to a simmer over low heat, about 3 min. Stir in meatballs. Serve over hot spaghetti, if using.

"In all our delays, brief or long, may we, like Joseph, gain patience, perspective, and peace as we trust in the Lord."

Love,

Chef Machete Milletti

Quick-Braised Cod with Herbed Yogurt

A bonus post I saw in the paper this morning, and couldn't resist sharing!
(serves 4)

4 cod fillets (6-8 oz. each)
Kosher* salt and freshly ground pepper, to taste
2 T. unsalted Kerrygold* butter
1 T. EVOO, more as needed
1 large shallot or 1/4 of a red onion, thinly sliced
5 sprigs of thyme
1/4 cup dry white wine
1/3 cup plain yogurt, (if using Greek yogurt, thin with a little milk or water. Sheep's milk
     yogurt, if you can get it, has an especially nice tang in this recipe)
2 T. minced fresh dill, parsley or cilantro, more for serving
1 small clove garlic, finely grated or minced
Flaky salt like Maldon, for serving
Lemon wedges*, for serving

Season fish with S&P and set aside. In a large skillet with a lid, melt butter in olive oil over med. heat. Add shallot, thyme, and a pinch of S&P and cook until golden, about 3 min. Add wine and cook until slightly thickened and shallot is soft, about 2 min. longer. Add cod to pan, spoon some of the shallots over the top of fish and cover pan. Reduce heat as needed; the liquid should be at a simmer, not a boil. cook until fillets are just opaque, 2-4 min. Meanwhile in a small bowl, mix together yogurt, dill, garlic, and S&P to taste. Serve the cod immediately, topped shallots, yogurt sauce, and dill. drizzle everything with a little more olive oil, and sprinkle with flaky salt and more pepper. Garnish with lemon wedges.

"Wise is the person who would rather give honor than receive it."

Have FUN today.

Love,

MM

How to Make Beef Bone Broth

Bone Broth is one of the BEST things you can ever do for your body. And, it is easy (tho EXPENSIVE) to make!!
(no serving size)

4 lbs. beef bones, a mix of bones with a little meat on them: oxtail, short ribs, knuckle, or soup
2 med. unpeeled carrots, cut into 2" pieces
1 med. leek, ends trimmed and cut into 2" pieces
1 med. sweet* onion, quartered
1 garlic head, halved crosswise
2 celery stalks, cut into 2" pieces
2 bay leaves
2 T. black peppercorns
1 T. unfiltered* cider vinegar

Preheat oven to 450. Place bones, carrots, leeks, onion, and garlic on a roasting pan or large rimmed baking sheet and roast for 20 min. Toss contents and continue roasting until deeply browned, about another 20 min. Fill a large stock pot or crockpot* with 12 cups of water. Add celery, bay leaves, peppercorns and vinegar. Scrape bones and veggies into pot along with any juice. Add more water if necessary to cover bones and veggies. Cover pot and bring to a gentle boil. Reduce heat to very low, simmer and cook with lid slightly ajar skimming foam and excess fat occasionally for at least 8 hours and up to 24 hours. Add more water to ensure bones and veggies stay fully submerged, if needed. Remove pot from heat and let cool slightly. Strain broth using a fine mesh sieve. Discard bones and veggies. Store in the fridge* or freeze*. It is a great restorative drink*,  or use to make your next soup*.

"When you think of all that's good, thank God."

Love,

MM

The Pioneer Woman's Coconut Curry Shrimp

This sounds SO good!!
(serves 6)

2 T. Kerrygold* butter
1&1/2 lbs. peeled and deveined raw shrimp
1 whole med. sweet* onion, finely diced
4 cloves garlic, minced
1 T. curry powder
1 can (13&1/2 oz.) coconut milk
2 T. honey, more, to taste
1/4 t. kosher salt, more to taste
1 whole lime, juiced
Hot sauce, optional
12 whole basil leaves, chopped, plus more for garnish
2 cups basmati rice, cooked according to package directions

Heat the butter in a large non-stick skillet over med.-high heat. Add the shrimp and cook for 2-3 min., turning them over halfway through, until fully cooked. Remove to a plate and set aside. Add the onion and garlic to the skillet and stir to cook for 2 min. Sprinkle the curry powder over the onions and garlic, and continue cooking, stirring, for another couple of minutes. Reduce the heat to med.-low and pour in the coconut milk, stirring to combine. Add the honey, salt and lime juice, and allow the sauce to heat up until bubbling gently. Add shrimp into the sauce, tossing to coat, and allow it to simmer for 2-3 min. or until slightly thickened. Taste the sauce and add more, salt, lime juice, or honey depending on your taste. Stir in the basil. and hot sauce, if you want a little kick. Serve shrimp and sauce over a bid of cooked basmati rice, garnishing with more basil. DELICIOUS!!

"God hears our prayers."

Love,

MM

Turmeric Roasted Cauliflower and Chickpea Stew

I made this from The Mediterranean Kitchen yesterday, and it received RAVE reviews from my peeps!! This is a "very good for you" Keeper!!!!
(serves 6)

1&1/2 t. ground turmeric
1&1/2 t. ground cumin
1&1/s t. ground cinnamon
1 t. ground coriander
1 t. smoked* paprika
1/1-1 t. cayenne (optional)
1/2 t. ground green cardamom
1/2 t. Moroccan seasoning* (Ras El Hanout)
1 whole head cauliflower, cut into small florets
5 med. sized organic* carrots, peeled and cut into 1" pieces
Kosher* salt and freshly* ground pepper
EVOO
1 large sweet onion, diced
6 garlic cloves, minced*
2 14 oz. cans chickpeas, drained and rinsed well*
1 28 oz. can diced tomatoes with juice (I used a 14 oz. can of fire roasted* diced toms. and
     2 small cans of tomato juice*
1/2 cup parsley leaves, stems removed, roughly chopped
Toasted slivered almonds (optional)
Toasted pine nuts (optional)

Preheat the oven to 475. In a small bowl, mix together the spices. Place the cauliflower florets and carrot pieces on a large rimmed*, lightly oiled baking sheet. Season with S&P. Add a little more that 1/2 of the spice mixture. Drizzle generously with olive oil, then toss to make sure the spices evenly coat the cauliflower and carrots. Bake in the oven for 20 min. or until the carrots and cauliflower soften and gain some color. Stir occasionally*. Remove from the heat. Put in a slow cooker. Add onion, garlic, chicken peas, tomatoes, and the rest of the spice mix. I also added half of the parsley, at this point*. Cover with the lid, and cook on high for 4 hours*. Check half way through the cooking time to see if the stew is getting dry*. If so, add a little water*. Divide into bowls and top with more parsley, almonds, and pine nuts.

"Amid all our wonderful diversity, we pursue an even greater unity in Christ."

Love,

MM

Pancetta Deviled Eggs with Caviar*

Who doesn't LOVE deviled eggs?! And the tasty pancetta and salty caviar add a little touch of elegance!!
(makes 12)

4 oz. pancetta, diced
6 large hard-boiled eggs, peeled and halved
3 T. mayonnaise
2 t. Dijon mustard
1/4 t. kosher* salt
Pinch cayenne (optional*)
Smoked paprika
Chopped chives
2 oz. black caviar*

Heat a large skillet over med. heat. Add the pancetta and cook, stirring occasionally, until crisp and brown, 8-10 min. Using a slotted spoon, remove the pancetta from the pan and set aside to drain on paper towels*. Scoop the egg yolks into a small food processor fitted with the steel blade. Add the mayo., mustard, cayenne - if using, and salt. Pulse until smooth. Stir in most of the pancetta, reserving a bit for garnish. Spoon the mixture back into the egg whites. Garnish the eggs with the remaining pancetta, a sprinkle of smoked paprika, and chopped chives. Top with a few caviar morsels. Chill or serve immediately. If chilling, do not garnish until just before serving.

"The wonder of it all - just to think that Jesus loves me!!"

Love,

MM

Spaghetti with Roasted Chicken and Peppers

This is a VERY colorful dish, and ready in 25 min.
(serves 4)

12 oz. whole grain* spaghetti
2 med. boneless, skinless chicken breasts, (about 1 lb. toatal)
Kosher salt and freshly* ground pepper
1 T. EVOO
1 med. sweet* onion, sliced
2 bell peppers (1 red and 1 orange), quartered, then sliced crosswise
2 cloves garlic, thinly sliced
1/4 cup half and half or light or heavy cream
1/4 cup grated Parmesan, plus more for erving
1/2 cup fresh basil, torn
1 par. part-skim mozzarella, coarsely grated

Heat the oven to 450. Cook the pasta according to package directions. Reserve 1 cup cooking liquid, drain, and return the pasta to the pot. Meanwhile, heat a large cast-iron skillet over med. heat. Season the chicken with 1/4 t. each S&P. Add the oil to the skillet, then the chicken, placing it on one side and the onions on the other. Cook, stirring the onions occasionally, until the chicken is browned, 4 min. Turn the chicken and toss the onions with the peppers, the garlic, and 1/4 t. each S&P. Transfer to oven; roast until the chicken is cooked through and the veggies are just tender, 8-10 min. Transfer the chicken to a cutting board, halve lengthwise, then sliced crosswise. Toss the pasta with the half and half and Parmesan, adding some of the reserved water if the pasta seems dry. Fold in the chicken, roasted veggies, and basil. Then serve with the grated mozz. and extra Parm.

"We can see God and His glory in His patience with us, the encouraging word of a friend, a beautiful sunset, or -best of all- the whisper of the Holy Spirit inside of us."

Love,

Machete Milletti

Shrimp Bowls with Scallion Vinaigrette

This TASTY, family-pleasing recipe doesn't take a lot of effort or ingredients!
(serves 4)

1&1/2 cups quinoa
3 cups water
1 lb. broccoli, cut into small florets and stems cut into thin pieces
2 T. EVOO
Kosher salt and freshly* ground pepper
20 large shrimp, peeled and deveined, tails removed
1 T. rice vinegar
1 T. finely grated fresh ginger
8 oz. plum tomatoes, seeds removed and cut into 1/4" pieces
2 scallion, thinly sliced
1 avocado, cut into small pieces

Heat oven to 425. Heat a med. saucepan over med. heat, add the quinoa and cook, shaking the pan occasionally, until lightly toasted, 5 min. Add 3 cups of water and immediately cover (it will sputter). Simmer gently for 10 min. Remove from heat, remove lid, cover with a clean towel, and let stand 10 min.; fluff with a fork. Meanwhile, on a rimmed baking sheet, toss the broccoli with 1 T. oil and 1/4 t. each S&P. Spread in an even layer and roast 15 min. Season the shrimp with a pinch each S&P, toss with the broccoli, and roast until opaque throughout, 6-8 min. In a med. bowl, whisk together the vinegar, ginger, and remaining T oil. Toss with the tomatoes, then fold in the scallions. Divide the quinoa among bowls, then top with the shrimp, broccoli, and the avocado. Spoon the tomato scallion vinaigrette over the top.

"Our faith may be tested so that we may trust God's faithfulness."

Happy Friday, Friends!!

Love,

MM

Sloppy Joe Meatball Sliders

Who doesn't love meatballs and sloppy Joe's. Plus you can freeze the cooked meatballs and sauce separately and freeze up to 2 months. Simply thaw in the fridge, then warm together in a saucepan for a quick lunch or dinner!! Welcome to any new readers! Editor's note: if I have placed an asterisk* by a word, it denotes changes I have made or suggestions.
(serves 4)

1 large egg
2 T. ketchup
2 T. Worcestershire sauce
2 T. balsamic vinegar
1 T. water
Kosher salt and freshly* ground pepper
1/4 cup Panko breadcrumbs
2 large cloves garlic, finely chopped
1&1/2 lbs. ground beef
1 T. EVOO
1 sweet* onion, finely chopped
1 14 oz. can crushed tomatoes in puree
2 T. brown sugar
12 small slider rolls, split, buttered* and toasted*, if desired
Wedge* salad, for serving

Heat broiler. Line a rimmed baking sheet with nonstick foil or a sheet of parchment paper*. In a large bowl, whisk together the egg, ketchup, 1 T. each Worcestershire, balsamic, and water, and 1/2 t. each S&P. Stir in the Panko. Let sit for 2 min.; toss with half the garlic. Add the ground beef and gently mix to combine. Shape the meat mixture into 12 meatballs and place on the prepared baking sheet. Broil until just cooked through, 8-10 min. They will continue to cook out of the oven. Meanwhile, heat the oil in a large skillet over med. heat. Add the onion and cook, covered, stirring occasionally, 6 min. Uncover and continue cooking until tender, 3 min. more. Stir in remaining garlic and cook for 1 min. Add the crushed tomatoes and sugar and gently simmer for 3 min. Stir in remaining  Worcestershire, and vinegar. Toss the meatballs with the sauce. Serve in the rolls with a wedge salad, and Lay's Potato Chips*.

"God will make a way where there seems to be no way!!"

Love,

Chef Machete Milletti

Grilled Fish Tacos with Tomatillos and Pineapple

This healthy (Tomatillos contain a phytonutrient that helps protect against colon cancer, and Pineapples are full of bromelain, an enzyme that reduces fatigue during exercise) meal is ready in just 20 min.!!
(serves 4)

3 T. fresh lime juice
1/2 small red onion, finely chopped
1 jalapeno, finely sliced (wear gloves*)
1/4 small pineapple, cut into 1/4" pieces
1/2 t. each kosher* salt and freshly* ground pepper, divided
4 med. tomatillos, husks removed, and halved
1&1/4 lbs. white fish fillets (such as tilapia, cod, or halibut)
3/4 cup fresh cilantro leaves.
8 corn tortillas, charred
Lime* wedges*, for serving

To make the salsa: In a bowl, combine the lime juice, onion, jalapeno, pineapple, and S&P. Set aside. Heat grill, grill pan*, or broiler* to med. high, then grill the tomatillos until charred and beginning to soften, 2-3 min. per side. Season the fish with remaining S&P, and grill until lightly charred and opaque throughout, 2-4 min. per side, depending on the fish. Cut the tomatillos into 1/2" pieces and fold them into the pineapple mixture along with the cilantro. Fill the tortillas with the fish and top with salsa. Serve with lime wedges.

"When requests are made of us, they are chances to become more like the One who served His followers by laying down His life for us!"

Love,

MM

Monte Cristo Sandwiches (Comfort Food Makeover)

These delectable sammies are baked not deep fried, and made with different ingredients to spark your modern tongue.
(serves 4)

1/4 cup fig jam
1 t. fresh lemon juice
8 1/2" thick sliced sourdough bread
1/2 small red onion, thinly sliced
4 oz. thinly sliced ham or prosciutto (8-12 slices)
8 oz. fresh mozzarella, thinly sliced
1/4 cup whole milk
1 large egg
Kosher salt
1/2 cup freshly grated Parmesan cheese
EVOO*, for the baking sheet

Place a rimmed baking sheet in the oven and heat to 425 (preheating the oven helps the bread crisp). Mix the jam and the lemon juice; spread onto 4 slices of bread. Top with the onion, prosciutto, and mozzarella; sandwich with the remaining slices of bread. In a bowl, whisk together the milk, egg, and a pinch of salt. Lightly brush the bread with the egg mixture, then sprinkle Parmesan on both sides to full coat bread. Remove baking sheet from the oven and drizzle with enough oil so the pan is coated about 1&1/2 T. then place the sandwiches on top. Return to the oven and bake until golden brown 8-10 min. per side.

"Follow your passion, stay true to yourself."

And, have FUN today!!

Love,

MM

Pan Con Aguacate (Bread with Avocado)

Creamy avocado spooned over crunchy garlic toast and sprinkled with smoky sea salt - healthy snacking never tasted so good!!
(makes 6 slices)

1 16" piece baguette, cut on an angle into 6 slices
1 ripe* avocado, pitted. peeled
2 T. avocado oil or EVOO
1 clove garlic
2 boquerones (anchovies), finely chopped or a squeeze* of anchovy paste*
Smoked sea salt (I found this at Trader Joe's*)

Preheat oven to 500. Place baguette sliced on a baking sheet and toast until golden brown, about 5 min. While bread is toasting, grate avocado with a cheese grater into a small bowl. Gently mix avocado with 1 T. oil. Remove baking sheet from oven, then rub toasts with the clove of garlic and drizzle with remaining oil. Divide boquerones between toasts; spread grated avocado on top. Sprinkle with salt to taste. Serve immediately.

"My Darling Girl, when are you going to realizes that being normal is not necessarily a virtue? It rather denotes a lack of courage!"

Love,

Chef Machete Milletti

Grilled Shrimp with Sriracha Mayo.

Saw this in the Times mag., "Parade" - Adds a little sweet and spicy zip to your life.
(serves 4)

1 cup mayo.
1 T. Sriracha sauce
1 T. honey
2 T. toasted* dark sesame oil
1 lb. large shrimp, peeled and deveined, tails on
1 T. canola oil
Kosher* salt and freshly* ground black pepper
Black sesame seeds
Thinly sliced green onion for garnish\
Lemon* wedges

Sriracha mayo.: Whisk together mayonnaise, sriracha, honey, and sesame oil in a small bowl. Set aside. Preheat the grill or grill pan to med.-high. Season shrimp with S&P, thread shrimp on wooden skewers that have been soaked in water for 10 min. Grill 2 min. per side. Garnish with black sesame seeds and green onion. Serve with the sriracha mayo. and lemon wedges.

"Kindness always wins!"

Love,

MM

Halibut on Arugula Pesto

Halibut, arugula, and walnuts are loaded with specific calming nutrients that help you stay focused, even, and balanced, keeping your cortisol and stress levels low!
(serves 6)

1/4 cup panko breadcrumbs
1/4 cup + 2 T/ finely ground walnuts
4 T. unsalted Kerrygold* butter, at room temp.
1&1/2 t. kosher salt3 cups chopped baby arugula
1/4 cup grated Parmesan cheese
1 t. minced garlic
1/3 cup EVOO
3 T. veggie* or canola* oil
6 (4 oz. each) halibut fillets (can substitute cod or haddock)

In a small skillet, combine panko and 1/4 cup walnuts; over med.-low heat, cook, stirring occasionally, until toasted, about 5 min. Transfer to a bowl; add butter and 1 t. salt. Place panko mixture between two sheets of parchment paper; roll out to 1/4" thickness; place in freezer. In a food processor, make pesto by processing arugula, Parm., garlic, and olive oil with remaining 2 T. walnuts and 1/2 t. salt; reserve. Preheat broiler on high. Remove panko mixture from freezer; with parchment paper still on, cut into 6 fillet size pieces. Reserve in fridge. In a large broiler-proof skillet, heat cooking oil over med.-high heat. Add halibut; cook 5 min., flip and cook 3 min. Remove one side of parchment from crusts; place on fillets; remove other side of parchment Broil 2 min. serve over pesto.

"In a gentle way, you can shake the world." ~ Mahatma Gandhi

Have FUN today!!!

Love,

Machete Milletti

New Mexico Green Chile and Pork Stew

I made this in my crockpot, and it got RAVE reviews from my peeps. It packs a bit of a heat wallop  from the chiles, but you can add a dollop of sour cream to temper................... And, OBTW, it is better the second day as the flavors have a chance to mingle in the fridge. This one's for you, Carrie!!
(serves 14)

3 poblano or Hatch green chiles
4 T. veg.*, canola* or safflower oil, divided
5 lbs. boneless pork shoulder, trimmed well and cut into 1" cubes
1 can black eyed peas*, drained and rinsed
1 can pinto beans*, drained and rinsed
3 t. kosher salt, divided
1 t. freshly* ground black pepper
3 large sweet* onions, finely chopped
5 cloves garlic, finely chopped
2 4&1/2 oz. cans chopped roasted green chiles
2-4 T. chopped jalapeno, seeded, if desired (wear gloves*)
6 tomatillos*, husk removed, cut into 8ths
1&1/2 T dried oregano, preferably Mexican
2 bay leaves
1 t. coriander seeds*, crushed in a mortar and pestle*
4 cups low-sodium chicken broth
4 cups water
1&1/2 lbs. potatoes (I used a mixture of mini pots. cut in half*)
3/4 cup chopped fresh cilantro, divided
Lime wedges*, for serving

Car peppers and chiles directly over a gas flame or under a broiler turning occasionally. When blackened, remove to a med. bowl, cover with plastic wrap and steam for 5 min. to loosen the skins. Remove the discard the skin, core, and seeds and coarsely chop the flesh. Set aside. Heat 2 T. oil in a large stock pot over med.-high heat Season pork with 1&1/2 t. S&P. Cook half the pork until browned on all sides, about 5 min. Transfer to a bowl. Repeat with 1 T. oil and the remaining pork cubes, transfer to bowl. Reduce the heat to med. and add the remaining 1 T. oil, onions and garlic; cook stirring occasionally, until soft. About 5 min. Add the reserved peppers, canned chiles, tomatillo, and jalapeno to taste: cook, stirring occasionally, for 5 min. Return the pork to the pot and add oregano, bay leaves, coriander, broth, and water; bring to a boil. Reduce heat to low, partially cover and cook until the pork is just about fork-tender, 1&1/4-1&1/2 hours. Add potatoes, beans, and 1/2 cup cilantro; cover and cook over low heat until the potatoes are tender, 20-30 in. more. Skim the fat from the top of the soup, if desired. Stir in the remaining salt. Serve topped with the remaining cilantro. Put out the lime wedges on a plate.

Editor's note: To make this more of a thicker stew, roll the browned pork cubes in flour.

Happy Friday, Friends!! Be on the lookout for ways you can help others today.

Love,

MM

Easy Banana Pancakes (Gluten and Dairy Free)

These tasty flapjacks have only 3 ingredients!
(no serving size given)

2 ripe bananas
1/2 t. good* vanilla extract
4 eggs
Maple syrup, if desired
Slices of banana, if desired

In a mixing bowl, mash bananas. Stir in vanilla. Put eggs in a small bowl; whisk until smooth. Pour eggs into banana mixture; stir to combine. Cook like traditional pancakes. Serve with banana slices and warm* syrup, if desired.

"Friends are kissed blown to us by angels."

Love,

MM

Cauliflower Pizzas with Chard and Olives

Saw this veggie treat in the paper this morning.
(makes 2 small pizzas)

For the crusts:
1 large cauliflower, (2&1/2-3 lbs.) or 2 lbs. cauliflower florets or store-bought cauliflower rice
1/4 cup water
2 large eggs
2 T dried Italian herb blend
1/2 finely ground almonds or almond meal
1/2 cup finely grated Parmigiano-Reggiano or pecorino Romano cheese
1 t. fine sea salt
1/2 t. freshly ground black pepper
Coconut* oil cooking spray

For the toppings:
2 T. EVOO, plus more for drizzling
1 large red onion, thinly sliced
1/2 t. kosher or sea salt, plus more as needed
1/pint cherry or grape tomatoes, halved
2 cloves garlic, finely chopped
8 oz. Swiss chard, stemmed and chopped into bite-size pieces
1/2 cup pitted Kalamata olives
2 oz. feta or crumbly herbed* goat cheese

For the crusts: Preheat two heavy, flat, metal baking sheets on the middle rack of the oven at 425. Cut out the cauliflower stem and core, and break the heat into florets. Working in batches as needed, add the florets or the cauliflower rice to the bowl of a large-capacity food processor and pulse until it resembles large grains of cousous. Pour the water into a large saucepan or deep skillet over med. heat. Add the cauliflower. Once the water starts to steam, cover and cook until tender, 10-12 min. Cool by spreading it on a large, rimmed baking sheet. Place in the fridge or freezer to speed the process. Spoon the cooled cauliflower into a clean dish towel in a small bowl, the gather up the towel's ends and twist, squeezing as much water out as possible. Laborious but essential. You should have 2 packed cups of 14 oz. of cauliflower "flour". Reserve any extra for another use. Thoroughly combine the cauliflower flour, eggs, Italian seasoning, ground almonds or almond meal. cheese, S&P in a mixing bowl. Grease the centers of two large pieces of parchment paper with cooking oil spray or brush with olive oil. Divide the mixture in half. Use your hands to form each portion of the mixture into a ball, then press each ball onto the oiled parchment into a round that's about 1/4" thick and 7-8" across. Slide the parchments onto the baking sheets in the oven; bake until lightly golden around the edges, 12-14 min. Remove the parchment from the oven, invert their contents onto the counter and peel off the parchments. Return the crusts to the baking sheets; bake until dark brown around the edges, 12-14 min. Flip over the crusts once more, and bake until deeply browned all over and very dark and crisp around the edges, 10-12 min. Remove and let cool for a few min. They will firm up further. While the crust are baking, make the topping: Pour the oil into a skillet over med. heat and, once the oil shimmers, add the red onion and salt and cook stirring frequently until the onion softens, 5-6 min. Add the tomatoes and cook, stirring until they start to soften, 2 min. Stir in the chard and cook just until it wilts, 1 min. Stir in the olives, remove from the heat and cover to keep warm. When the crusts have rested, top them generously with the chard mixture and sprinkle on the cheese; drizzle with oil, if desired, cut into wedges and serve hot.

"God takes our breath away at His greatness."

Make sure to have some FUN today!!

Love,

MM

Spinach and Egg Toast

Supercharge your morning with the Toast with the Most!! You are subbing in a slice of sweet potato that you cook in the toaster! You'll get a similar amount of satisfying fiber for half the calories, plus more that 100% of the daily value of vitamin A. Healthy fats in the topping help your body absorb this vision and immune boosting nutrient!
(serves 1)

1 slice of  sweet potato, toasted
1/3 cup cooked baby spinach, stems removed*
1 large cooked egg
1/2 t. sliced chives
1/2 t. hot sauce

Lay the spinach on top of the sweet potato slice. Top with rest of ingredients.

"God provides the strength we need to persevere and grow."

Love,

MM

Black-Eyed Peas with Bacon and Pork

Legend (Southen) states that you MUST eat even 1 spoonful of Black-Eyed Peas on New Year's Day to ensure health and wealth in the new year!
(serves 6-8)

1 lb. dried black-eyed peas (fresh or canned can be substituted)
2 T. veggie oil
6 oz. pork shoulder, diced into 1/2" cubes
4 strips thick sliced un-cured* smoked* bacon, cut into 1/2" pieces
1 med. sweet* onion, small diced
4 garlic cloves, sliced
1&1/2 t. kosher* salt
1 t. freshly cracked black pepper
1/2 t. cayenne pepper
1 t. garlic powder
4 cups low-sodium chicken stock
2 cups water
3 bay leaves
Hot-pepper vinegar, as desired

If using dry beans, put them in a large pot and cover with about 4" of water. Soak the peas overnight, then drain the water and rinse. Alternatively, you can "quick-soak" the peas by brining them and the water to a boil for 2 min. After this, remove them from the heat, cover the pot and soak the peas for 1 hour. Then, drain and rinse. Heat the oil in a large pot over med.-high heat. When the oil is shimmering, add the pork. Sear until the pork is browned on all sides, 4-5 min. Add the bacon, onion, and garlic to the pot and cook, stirring, until the onion and garlic are lightly browned, about 6-8 min. Add the S&P, cayenne, and garlic powder. Cook until the entire mixture is coated with the spices, about 12 min. pour in the stock and water and drop in the bay leaves. Bring the mixture to a boil, then reduce the heat and simmer, covered for about 30 min. When the pork begins to fall apart, add the prepared peas to the pot and simmer until the peas are very soft, about 1-1&1/2 hours. Taste for seasoning, and some hot-pepper vinegar, if desired. Discard the bay leaves and transfer the peas to a serving bowl.

"Don't give up before the miracle happens."

Love, And Happy New Year!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

MM