Portobello Satays with Peanut Sauce (veggie)

Forget chicken satay: these mushroom skewers are all you need!
(serves 4)

6 Portobello mushroom caps
1/2 t. kosher salt
3/4 cup smooth* peanut butter
1/2*-1 t. ground ancho chile pepper
1 2" piece peeled and grated ginger root (2 T.)
2 T. fresh lime juice
2 T. low-sodium tamari
3/4 cup hot water, or more as needed
1 T. peanut or veg. oil
1 cup unsweetened shredded or flaked coconut
Steamed* long grain* white rice

Soak wooden skewers in hot water for 10-15 min. Scrape the dark gills from the mushrooms and discard, if desired (this keeps the mushrooms from turning black when you cook them). Slice each cap into 4 thick strips. Thread 3 slices lengthwise onto a skewer, and repeat with the remaining mushrooms and skewers. Sprinkle lightly with salt and let them sit while you make the sauce. Combine the peanut butter, ancho chile, ginger, lime juice, tamari and hot water in a blender; puree to form a smooth, pourable sauce. If it seems too thick, blend in more water, 2 T. at a time, until the sauce is the consistency of cake batter. The yield is about 1&3/4 cups. Heat a grill pan or large skillet over med.-high heat and lightly coat with the oil Cook the mushrooms skewers, a few at a time, until the mushrooms are tender, 6-7 min. on each side. Meanwhile, toast the coconut: heat a nonstick or heavy-bottomed pan over med. heat. Add the coconut, stirring frequently, until it turns golden brown. Transfer to a bowl. Serve the skewers with the sauce and coconut on the side, allowing guests to dip and coat as they like. Serve with rice on the side.

"Amazing Grace - I once was lost, but now I'm found."

Love,

MM

Mallorca's Trampo

Mallorcans love their tramp - a salad made with juicy tomatoes, mild green peppers, onion, and a drizzle of olive oil - for its simplicity and refreshing flavor!
(no serving size given)

4 large tomatoes
3 green peppers
1 medium sweet* onion
Kosher salt and EVOO
Crusty bread and Kalamata olives

Dice and seed* tomatoes, peppers, and onion; combine in a bowl. Stir in salt and olive oil to taste. Serve with bread and olives.

"Give yourself the gift of a fresh start! Too often we hold grudges against ourselves! We dwell on what we've done wrong instead of all we've done well and instead of on the wonderful things we can always do....Let go of regrets, set your sights on the future and plunge into what lies ahead: happiness. You're ready!!"

Love,

MM

Breakfast Garlic Naan Pizzas

This is one of those recipes that you can made for B,L, or D (Breakfast, Lunch, or Dinner)!
(serves 4)

1 T. EVOO
1/2 lb. meaty pancetta, diced
4 cloves garlic, chopped or thinly sliced
4 store-bought garlic naans
2 T. Kerrygold* butter, melted, plus a pat (divided)
2 cups fresh ricotta, drained
Kosher* salt and freshly ground pepper
1 lb. mozzarella, shredded
1 cup grated Parmigiano-Reggiano
4 large eggs
2 cups arugula or 1 cup torn basil leaves
1/2 cup  chopped fresh flat-leaf parsley

Preheat oven to 475. Heat a griddle pan or large skillet over med.-high. In a small skillet, heat the oil, one turn of the pan. Add the pancetta. Cook, stirring occasionally, until the fat renders, 2-3 min. Add the garlic and swirl for 1 min. Remove from heat. Add a small splash of water to the griddle. Place 2 of the naans on the pan. Cook until blistered on the bottom, 2-3 min. Flip the naans over; let cook until browned on the other side, about 1 min. Brush with a little of the melted butter. Transfer to a baking sheet. Repeat with the remaining 2 naans. Top each naan with about 1/2 cup ricotta; season with S&P. Divide the mozzarella, pancetta mixture, and Parm among the naans. Bake until browned and bubbly, about 5 min. Heat the griddle or skillet on med.-low. Add the pat of butter to the pan. Crack in the eggs and fry until sunny-side up or over easy to medium, about 3 min. Season with S&P. Top each pizza with the arugula, parsley, and an egg.

"Today, make a decision to invest your energy in HOPE, not doubt. You can do it. It's easy, It's instant. And, it works!"

Love,

MM

Chilaquile Burgers

What could be better than a juicy burger loaded up with spicy, sauce tortilla chips, mounds of crumbly Cheddar and lots of pickled peppers!
(serves 4)

For the burgers:
2 lbs. ground beef
Kosher* salt and freshly ground black pepper
3 Cups Arrabbiata Sauce (recipe below
2 T. Kerrygold* butter
2 cups tortilla chips
4 onion* or potato* buns, split, buttered, toasted, and buttered*
1 cup shredded sharp* Cheddar cheese
1 cup jarred pickled chili peppers or pepperoncini, chopped

For the arribbiata sauce:
1 T. EVOO
1 large sweet* onion, chopped
4 cloves garlic, minced
2 cans (14.5 oz.) fire-roasted* diced tomatoes
1/3 cup white wine
2 T. tomato paste
1 T. sugar
1/2*-1 t. crushed red pepper flakes
1/2 t. dried Italian seasoning, optional
Kosher* salt and freshly ground black pepper
1 T each chopped fresh basil, and fresh flat-leaf parsley

To make the sauce: In a med. skillet, heat oil over med. heat. Add onion and garlic; cook until softened, about 4 min. Add tomatoes, wine, tomato paste, sugar, pepper flakes, and Italian seasoning. Season with S&P; bring to a boil. Reduce heat to med.; simmer, uncovered, about 15 min., stirring occasionally. Stir in basil and parsley; check seasoning, and add S&P, to taste.

To make the burgers: Shape beef into 4 patties. Set griddle/grill pan over med.-high heat. Season burgers on one side with S&P. Add burgers to hot grill, seasoned-side down. Season other side of burger with S&P; turn over; cook to desired doneness. In a med. skillet, heat arribbiata sauce over med. heat. Add butter; stir until melted. Add chips. Gently stir to coat chips taking care not to break them. Set aside; keep warm. Place 1 cooked burger on bottom half of each bun, top with cheese, tortilla mixture (chilaquiles), and peppers before adding top of bun.

"Not all those who wander are aimless."

Love,

MM

Tots with Lox!

One of my joys on Sunday mornings is to read the Seattle Times while sipping on my green tea with pomegranate, and listening to beautiful classical music. Their magazines never fail to provide me with recipes for tasty treats I can pass on to YOU!!! Here is their quote: "A bag of crunchy, golden potato tots and a waffle iron team up to make this clever brunch dish."
(serves 4)

1 (32 oz.) bag potato tots
Coconut* oil non-stick cooking spray
Kosher* salt
Freshly* ground black pepper
12 thin slices wild-caught* smoked salmon
1 cup sour cream
1/4 cup capers, rinsed*
1/4 cup diced red onion
1/4 cup sliced green onion
4 lemon* crowns*

Preheat oven to 200. Thaw the tots. Preheat an 8" waffle iron to med.-high. Preheat oven to 350. Spary waffle iron with non-stick spray. Spread with 2 cups tots; sprinkle with S&P. Close; cook 5 min. or until nearly crisp. Open waffle iron; fill in any holes with more tots. Close; cook 3 min. or until golden and crispy. Transfer to a baking sheet and keep warm in the oven. Repeat with remaining tots. Top waffles with salmon, sour cream, capers, and both onions. Garnish plates with lemon crowns.

"What lies behind us and what lies ahead of us are tiny matters compared to what lies within us." ~ Ralph Waldo Emerson

To the KING!!

Love,

MM

Machete Milletti's Smokin' Grilled Stubb's BBQ Sauce Stuffed Meatloaf (Gorgonzola and Vingergar/Garlic Baked Onion Slices) Sandwich

Just made this, and the aroma in here is insanely wonderful!!!!
(recipe makes one meatloaf)

1 lb. ground beef
1 egg, lightly beaten
1/3 cup whole milk
1/4 cup plain Panko breadcrumbs
Dash of Worcestershire Sauce
Garlic powder, to taste
Montreal Steak Seasoning, to taste
Crumbled Gorgonzola - enough to cover the bottom half of the loaf
Sweet onion, cut into eights - lengthwise
EVOO
Minced garlic
Red wine vinegar
Texas toast, buttered and toasted
Stubbs BBQ Sauce
Kerrygold butter
Mayonnaise
Dill pickle chips, on the side
Pineapple/poppyseed cole slaw, to accompany
Lay's Potato Chips,                      "      "s

Heat oven to 450. Combine onion wedges, olive oil, garlic, and vinegar. Spread out on a rimmed baking sheet. Roast until golden brown, turning occasionally. Remove from oven and place on a plate. Place 1st 7 ingredients in a big bowl, and, using your hands, combine thoroughly. Do not overmix or the meat will be tough. In the bottom of a loaf pan, place 1/2 of the meat mixture. Spread a layer of onions on top. Then, a layer of gorgonzola. Top with the other half of the mixture, and pat firmly into a loaf - closing all sides. Bake in a 350 oven for an hour and 10-15 min. Let rest and cool. Cut into thick slices. Brush on Stubbs BBQ sauce on all sides. Melt butter in a cast iron pan over med.-high heat. Brown meat loaf slices on all sides. Remove from pan. Lightly butter and grill or toast the bread. Spread insides of two slices with mayo. Lay on 1 or 2 slices of meatloaf on bottom bread. Top with the other slice of bread. Push down on sammie with hands to seal. Serve with dill pickle chips, and poppyseed coleslaw, and Lay's potato chips.

"Small gestures can have a big impact; if you walk down the street and smile at someone, that will get passed to the next person. That has the power to change someone's day."

Stay warm and dry. Don't forget to have some FUN today!!!

Love,

MM

Glazed Rosemary Pork

"This honey-glazed pork tenderloin feels elegant, but it's easy, so it's ideal for supper and weekend dinner parties."
(serves 6)

1/4 cup reduced-sodium chicken broth
3 T. honey
1 T. minced fresh rosemary or 1 t. dried rosemary, crushed (I would use fresh*)
1 T. Dijon mustard
1 t. balsamic vinegar
1/8 t. kosher* salt
1/8 t. freshly* ground black pepper
2 pork tenderloins (1 lb. each)
2 T. EVOO, divided
4 garlic cloves, minced

Whisk together 1st 7 ingredients. Cut each tenderloin crosswise into 1" slices; cover with plastic wrap, and pound each with a meat mallet into 1/2" thickness. In a nonstick skillet, heat 1 T. oil over med.-high heat. In batches, cook pork until a thermometer reads 145, 3-4 min per side. Remove from pan, and keep warm*. In the same skillet, heat remaining oil over med. heat; sauté garlic until tender, about 1 min. Stir in broth mixture; bring to a boil, stirring to loosen browned bits from pan. Add pork, turning to coat; heat through and serve with a baked sweet potato* and steamed broccoli*.

"In seasons of turbulence, going to our Father in Heaven is the BEST thing we can do! The phrase, 'Grace to help us when we need it' - means that in His presence we can be 'buckled' in peace during threatening times, because we bring our concerns to the One who is greater than all! When life feels overwhelming, we can pray. He can help us through the turbulence." ~ Bill Crowder

Love, and be SAFE out there!!

MM

Cheesy Black Bean Nachos (meatless)

This dish is fun, quick, and delish!! It's a great way to use up your pantry's beans and canned tomatoes.
(serves 4)

1 can (15 oz.) black beans, drained, and rinsed well
1 can (14&1/2 oz.) fire-roasted* diced tomatoes, well drained
3-4 jalapeno peppers, seeded and sliced, or pickled* jalapeno slices
4 cups multigrain tortilla chips
1 cup shredded cheddar, 4 shredded Mexican*,  or pepper Jack* cheese
Optional toppings: sour cream, chopped fresh cilantro, sliced black olives, and sliced green onions

Preheat oven to 350. Mix beans, tomatoes, and jalapenos in a large bowl. Arrange chips in an even layer on a rimmed* 15x10x1" baking sheet. Top with the bean mixture and the cheese. Bake, uncovered, until cheese is melted, 10-12 min. Serve immediately with toppings as desired.

"In the coldest February, as in every other month in every other year, the best thing to hold onto in this world is each other."

Love,

MM

Apple-Swiss Turkey Sammies

"Honey mustard adds a sweet tang to this hearty concoction. Apple slices, Swiss cheese, cucumber, and turkey are layered between slices of nutritious multigrain bread."
(makes 4 sandwiches)

2 med. Honeycrisp* or Granny Smith* apples, thinly sliced and brushed with lemon juice*
8 slices multigrain bread, toasted
3 T. honey mustard
8 oz. thinly sliced mesquite* smoked*, or black pepper* turkey with no nitrites* or nitraits*
1/2 cup thinly sliced Persian* cucumber
8 sliced baby* or aged* Swiss cheese

Lightly spread one side of the toasted bread slices with the mustard. Layer half of the toasts with turkey, cucumber, cheese, and apples; top with remaining toasts. I would serve Lay's Potato Chips*, and baby carrots* with these.

"If you have zest and enthusiasm, you attract zest and enthusiasm. Life does give back in hand." ~ Norman Vincent Peale

Love,

MM

Pizza Meat Loaf Cups (fast fix/freeze it)

You can easily fix and freeze these moist little meat loaves packed with pizza flavor. They're great to reheat for an after-school snack or quick dinner on soccer night. Serve extra pizza sauce for drizzling on top.
(makes 6 servings)

1 large egg, lightly beaten
1/2 cup pizza sauce
1/4 cup seasoned bread crumbs
1/2 t. Italian seasoning
1&1/2 lbs. ground beef
1&1/2 cups shredded part-skim mozzarella cheese
Additional pizza sauce and torn* basil leaves, for serving (optional)

Preheat oven to 375. In a large bowl, mix 1st 4 ingredients. Add ground beef; mix lightly but thoroughly. Divide into 12 portions; press each onto the bottom and up the sides of a greased muffin cup. Add cheese to centers. Bake until meat is cooked through, 15-18 min. If desired, top with additional sauce and basil leaves before serving.

"When we believe that God is good, we can learn to open our hands to others."

Love,

MM

Ground Chicken Bolognese on Zoodles

I saw this one in the paper this morning. Here is the quote: "This simple, saucy dish is among celebrity fitness trainer Bob Harper's favorite go-to's. Adapted from his new book, The Super Carb Diet, it uses one of the fav. kitchen tools - a spiralizer - to make zucchini noodles as a healthy sub for pasta". Again, if you see an asterisk*, it denotes changes or suggestions I have made.
(serves 4)

1 T. EVOO, plus 2 t., divided
2 t. minced garlic
1 med. organic* carrot, peeled and finely chopped
1 celery stalk, finely chopped
1/2 sweet* onion, finely chopped
1 lb. ground chicken
1&1/2 cups crushed San Marzano* tomatoes
2 t. minced fresh basil, plus some hand torn pieces for garnish
1 t. minced fresh oregano
Kosher* salt
Freshly* ground black pepper
2 lb. spiralized zucchini

Heat the olive oil in a large skillet over med.-high. Add the garlic, carrot, celery, and onion. Saute 5 min. or until tender. Add the chicken; cook 4 min. or until chicken is browned, stirring to crumble. Stir in tomatoes, minced basil, and oregano; simmer 3 min. Season to taste with S&P. Scrape chicken mixture in a bowl; cover to keep warm. Wipe out pan with a paper towel. Heat the remaining oil in the skillet over med.-high. Add the zoodles; sauté 1 min. or until heated through. Season to taste with S&P. Divide zoodles among 4 plates or bowls. Top evenly with chicken mixture. Garnish with torn basil.

"Don't try to force-fit today into yesterday's mold. Instead, ask Jesus to open your eyes so you can find all that He has prepared for you in this precious day of Life."

Love,

MM

Sausage and Spinach Calzones (Fast Fix)

These calzones are perfect for quick meals - or even midnight snacking!
(serves 4)

1/2 lb. bulk Italian sausage
3 cups fresh baby spinach, stems removed*
Flour for work surface
A couple of sprinkles of crystallized* lemon*
1 tube (13.8 oz.) refrigerated pizza crust
3/4 cup shredded part-skim mozzarella cheese
1/2 cup part-skim ricotta cheese
Italian* seasoning*, to taste
1/4 t. freshly* ground black pepper
Warm pizza sauce, optional

Preheat oven to 400. In a large skillet, cook and crumble the sausage over med. heat until no longer pink, 4-6 min.; drain. Add baby spinach; cook and stir until wilted. Remove from heat. On a lightly floured surface, unroll and pat the dough into a 15x11" rectangle. Cut into four rectangles. Sprinkle mozzarella on one half of each rectangle to within 1" of edges. Stir ricotta and pepper into sausage mixture; spoon over mozzarella; sprinkle with Italian seasoning. Fold dough over filling; seal edges with a fork. Place on a greased baking sheet. Bake calzones until light golden brown, 10-15 min. Serve with warm pizza sauce, if desired.

"Immediate action guards against compromise."

Have FUN today!!!!

Love,

Chef Machete Milletti
                                 

Salmon Salad with Celery and Walnuts on Rustic Whole-Grain Toast (Cholesterol Friendly)

Pull off an omega-3 hat trick in one meal: The nuts add a type of the fatty acid that helps reduce levels of bad cholesterol, while salmon raises the good kind with 2 other versions of the fat.
(serves 4)

3/4 cup red onion, sliced, divided
1/4 cup freshly squeezed lemon juice plus 2 T., divided
1/2 t. kosher salt
2 T. golden raisins, chopped
1/2 cup celery, chopped
1/2 cup walnuts, chopped
1/4 cup small curd* cottage cheese
5 oz. wild-caught* cooked salmon, flaked (2 cups)
Freshly ground black pepper
4 slices rusting whole-grain toast
Mixed greens
Drizzle of EVOO

Stir together 1/2 cup red onion, 1/4 cup lemon juice, and 1/2 t. kosher salt. Let stand for 30 min. In a separate bowl, toss together raisins, celery and walnuts with the cottage cheese and 2 T. lemon juice. Fold in the salmon; season to taste with S&P. Serve on toast topped with mixed greens, more onion, and a drizzle of olive oil.

"Let us be bold as we witness for God."

Happy Friday, Friends!!

Love,

MM

Sausage, Greens, and Beans Pasta = YUM

The genius of this dish is in the contrast of the textures and flavors. If spicy isn't your thing, sub in any fresh sausage you like.
(serves 4)

1/3 cup EVOO
2 sprigs rosemary
8 oz. spicy Italian sausage, casings removed
1 15.5 oz. can chickpeas or cannellini beans, drained rinsed well*, drained, and patted dry
1/4 cup dry white wine
12 oz. paccheri, rigatoni, or other large tubular pasta
Pasta cooking liquid
Kosher salt
8 cups lightly packed torn escarole, kale, or Swiss chard leaves
3/4 cup finely grated Parmesan, divided
Freshly ground black pepper
2 T. unsalted butter

Heat oil in a large Dutch oven or other heavy pot over med.-high heat. Fry rosemary, turning, until crisp, about 2 min. Transfer to paper towels to drain. Add sausage to same pot and cook, breaking up with a wooden spoon and stirring occasionally, until browned and cooked through, 8-10 min. Transfer with a slotted spoon to a plate. Add chickpeas to pot and cook, tossing occasionally and mashing some chickpeas with spoon, until brown in spots, about 5 min. Transfer about half of the chickpeas to the plate with the sausage. Add wine to pot, bring to a boil, and cook until liquid is almost completely evaporated, about 2 min. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 min. less than package directions. Using a spider or slotted spoon, transfer past to pot with chickpeas and add chosen greens and 1 cup of pasta cooking liquid. Cook tossing often, until greens are wilted, pasta is al dente, and sauce is thickened, about 4 min. Add another 1/4 cup pasta cooking liquid, then gradually add 1/2 cup cheese, tossing until melted and dissolved into a luxurious, glossy sauce. Thin with more pasta cooking liquid if needed. Season with pepper, and more salt if needed. Add butter and toss to combine, then mix in reserved sausage and chickpeas. Divide pasta among bowls. Crumble rosemary over top and sprinkle with remaining 1/4 cup cheese. Add a splash of cider vinegar* or a squeeze of fresh lemon juice*, if desired. I would serve this with a wedge of iceberg lettuce*, and some warm garlic bread*.

"God will show us how to serve Him wherever we are."

Love,

MM

Chocolate Haystacks with Crushed Strawberries (Veg.)

HAPPY VALENTINE'S DAY!!!!!! "Want to impress your loved one with chocolate? Take it easy and try this. Wrap them up in a cute box and give them to someone you love. When you get rave reviews about how good they taste, you can divulge how easy and good for you they really are, OR you can keep quiet and relish that feeling of being justa tad sneaky". Tee heee.
(makes 12 pieces)

1/3 cup freeze-dried strawberries
3 large shredded wheat cereal biscuits (about 2&1/2 oz.)
6 oz. dark chocolate (60-70% cocoa solids), or milk* chocolate

Place the freeze-dried strawberries in a resealable plastic bag, and use a mallet or rolling pin to crush them until they are mostly pulverized with some small pieces remaining. Line a rimed* baking sheet with wax paper. Use your hands to crush the shredded wheat into threadlike pieces over a med. bowl. Place the chocolate in a heat-proof bowl set over a pan filled with a few inches of barely bubbly water (med. heat). Make sure the bottom of the bowl does not touch the water. Melt the chocolate, stirring frequently, for about 1 min., then remove the bowl from the pan. Add the crushed shredded wheat to the chocolate and stir until well coated. use your fingers and/or a large spoon to transfer 16 T-size stacks of the cereal-chocolate mixture onto the wax paper. Sprinkle some of the crushed strawberries on top of each stack. Refrigerate for about 20 min. or until set. Store and serve at room temp.

"Embracing God's love for us is the key to loving others."

Don't forget to have some FUN today!!

Love,

Chef Machete Milletti

Endive Leaves Stuffed with Goat Cheese, Sliced Strawberries, and Chopped Walnuts (Veg.)

You can vary this quick-to-assemble vegetarian appetizer recipe with the season. Try sliced nectarines in place of the strawberries in the summer, and halved grapes in the fall. Chopped pecans, pistachios and macadamia nuts are all delicious in place of the walnuts, as well.
(no serving size given)

24 large Belgian endive leaves (from 4 heads; about 8 oz.)
3 oz. soft goat cheese
1&1/2 cups sliced small to med. strawberries
1/4 cup toasted chopped walnuts
1/4 t. sea salt
4 T. EVOO
1 T. honey or balsamic vinegar* if you would rather take the savory route*
1 T. finely chopped fresh basil or chives*

Arrange endives leaves on a serving platter. Crumble a little bit of goat cheese onto each leaf. Top with strawberries and walnuts. Sprinkle with salt. Drizzle with oil and honey, and sprinkle with basil.

"Who will you help today?"

Love,

MM

Ree Drummond's (The Pioneer Woman) Burgundy Mushrooms (GF)

I am making this TASTY treat for Patti and Steve! Editor's note: I will make these in the crockpot.
(serves 8)

4 lbs. white button mushrooms
2 sticks butter
1&1/2 t. Worcestershire Sauce
1 qt. Burgundy wine (I prob. will use a Merlot*)
1 t. freshly ground black pepper
2 cups boiling water
4 whole chicken bouillon cubes (low sodium*)
4 whole beef bouillon cubes (low sodium*)
1 t. dill seed
5 cloves garlic, peeled
2 t. kosher* salt

Thoroughly clean mushrooms with a damp paper towel*, and throw them into a large stockpot. Add all the remaining ingredients except salt. Stir to combine. Bring the mixture to a boil over med.-high heat. Reduce heat to low and simmer, covered, for 6 hours. Remove the lid, then continue cooking, uncovered, for three hours. Add salt to taste at the end, if desired. The mushrooms will be very dark in color. Simmer until needed. Serve straight from the pot or in a serving bowl. Dip crusty bread in the juice. Yum. Mushrooms will keep for days in the fridge. You'll love em!

"God supplies all our needs - one day at a time".

Love,

MM

Banana-Caramel Pudding Parfaits

Oh, YEAH, Baby!! If you are short on time, use instant banana pudding mix, then layer as directed for a ready-in-minutes treat!!
(makes 10) Special equipment: 10 mini Mason jars

3 cups whole* milk
4 ripe bananas, peeled and mashed until smooth
1/2 cup sugar
4 egg yolks
2 t. vanilla extract
2 T. cornstarch
1 (11 oz.) box vanilla wafers, crushed
1 cup caramel sauce
2 cups whipped cream

In a saucepan over med.-high heat, bring milk to a simmer. Whisk in banana puree and sugar. Bring to a boil, stirring often. In a small bowl, whisk egg yolks, vanilla extract and cornstarch; stream in 1/4 cup hot milk mixture to temper eggs, whisking constantly. Add egg mixture to pot; stir continuously until pudding thickens. Transfer to a bowl; chill 1 hour. Divide half the crushed wafers among 10 mini Mason jars. Divide half the pudding and caramel sauce among jars; repeat layering. Top with whipped cream and crushed wafers as desired.

"Coming together is a beginning; keeping together is progress; working together is success."

Love,

MM

High Powered Grain Bowl

Perfect for satisfying lunch or dinner!
(Serves 1-2)

3/4 cup long grain white (brown* or multi-grain*) rice, cooked
2 oz. pulled pork
2 oz. canned black beans, drained and rinsed well*
Half an avocado, sliced*
1/4 cup cooked corn
1/4 cup Campari* tomato, seeded* and diced*
Freshly* squeezed* lime juice

Top the rice with all the other ingredients. Season to taste with lime juice.

"In this world it is not what we take up, but what we give up, that makes us rich."

Love,

MM

Horseradish-Crusted Roast Beef

Requiring just 4 ingredients and 10 min. of prep, this showstopping roast makes an effortlessly easy centerpiece to a mouthwatering meal.
(serves 12)

1 5 lb. boneless chuck roast
1/2 cup Dijon mustard, divided
4 T. prepared horseradish, drained
1&1/2 cup seasoned bread crumbs

Heat oven to 425 Season beef generously with kosher* salt and freshly* ground pepper on all sides. Place beef on rack set in roasting pan. Brush with half the mustard. Roast 30 min. Reduce oven temp. to 325. Roast 1&1/2 hours. more. In a bowl, stir together prepared horseradish, bread crumbs and remaining mustard. Season to taste with S&P. Remove beef from oven; pat mixture over top. Return beef to oven; roast 10 min or until 125-130 for med.-rare. Lightly cover with aluminum foil; let sit 20 min. before carving.

"Spread love everywhere you go. Let no one ever come to you without leaving happier."

Love,

Chef Machete Milletti

Spicy Mixed Nuts

This different nut mix has an appealing kick thanks to the cumin and chili powder. Try 'em warm!
(makes 3 cups)

3 T. Kerrygold* butter
1 lb. mixed nuts
1/4 t. Worcestershire sauce
1/2 t. kosher* salt
1/4 t. smoked* paprika
1/8*-1/4 t. cayenne pepper
1/4 t. chili powder
1/8 t. ground cumin

In a large skillet, melt butter. Add nuts and Worcestershire sauce; cook and stir over low heat for 5-7 min. Drain on paper towels. Place nuts in a large bowl. Combine seasonings; sprinkle over nuts and toss to coat. Serve warm or cool and store in an airtight container at room temp.

"Pride has a way of distorting how we see ourselves while humility offers a realistic perspective."

Love,

MM

Mexican-Stuyle Sahkshuka

Here is a fast and fresh idea for an eye-opening start to your day!
(serves 4)

2&1/2 cups tomato puree
8 oz. sliced cured chorizo
2 cloves garlic, chopped
3/4 t. chili powder
1/2 t. ground cumin
4 eggs
Kosher* salt and freshly* ground pepper
1 avocado, sliced
1/2 cup crumbled queso fresco
2 T. fresh cilantro leaves

In an ovenproof skillet, cook 1st 5 ingredients, stirring often, until flavors meld, about 10 min.; season to taste. Form 4 wells in tomato mixture. Crack 1 egg into each well. Bake at 375 until whites are set, 12 min. To with remaining ingredients.

"If you believe you can, you might. If you know you can, you will."

Don't forget to have some FUN today!!

Love,

MM

Rachael Ray's Tuscan-Style Steak Burgers with Garlicky Aioli

Here is her advice: "Serve these big burgers rare to med.-rare like a Tuscan steak. For thinner patties, use 1&1/2 lbs. of meat. Grind your own meat with a stand mixer using a grinding attachment, or ask your butcher to grind a mix of sirloin and flap meat or hanger steak and short rib".
(makes 4 burgers)

Garlicky Aioli:
2 egg yolks
Juice of 2 small lemons (about 6 T.)
2 cloves garlic, crushed
2 t. Dijon mustard
4 anchovy fillets
About 3/4-1 cup EVOO
8 green Cerignola olives or other fatty olives, pitted
About 3 T. drained Italian capers
Kosher* salt and freshly* ground pepper

Burgers:
2 lbs. coarsely ground best-quality beef
2 T. Worcestershire sauce
Kosher salt and freshly* ground black pepper'
Olive oil, for drizzling
2 T. Kerrygold* butter
1 fat sprig of rosemary
1 large clove garlic, crushed
4 slices (1/4-1/2" thick) fresh mozzarella or 4 thick sliced provolone from the deli counter

Fixin's:
Crusty soft rolls (such as plain or sesame Kaiser rolls or round Italian sandwich rolls, split
     and lightly toasted
Sliced red or sweet* onion
Sliced ripe tomatoes
Shredded escarole or romaine, for topping
Giardinera (hot or mild* pickled veggies in brine?
Fancy potato chips, for serving (I would use Lay's Original*)

To make the aioli: In a food processor, add the egg yolks, lemon juice, garlic, Dijon, and anchovies. With the machine running, stream in the olive oil; run the machine until the aioli is emulsified. Add the olives and capers and pulse into the aioli. Season with S&P.
To make the burgers: Heat a large cast-iron griddle or skillet over med.-high to high heat. In a med. bowl, mix the beef with the Worcestershire; season with S&P. Form into 4 large patties (thinner in the centers for even cooking). Drizzle the pan with olive oil. Add the patties and cook, about 5-6 min. for rare or 7-8 for med.-rare. Add the butter, rosemary, and garlic to the pan. Using a large spoon, baste the patties with the garlic-rosemary butter; top with the cheese. Tent the pan loosely with foil to melt the cheese, about 1 min.
To build the burgers: Stack the roll bottoms, onion, tomatoes, burgers, and escarole. Slather the roll tops with the garlicky aioli and place on top. Serve the giardiniera and fancy chips on the side.

"Even at our lowest point, we can lift our eyes to the Lord."

Love,

Chef Machete Milletti

Bulgogi Meatballs with Soy-Vinegar Dipping Sauce

Traditional bulgogi is a Korean barbecue fav. of marinated thinly slice beef that's grilled or stir-fried. Here, those flavors are incorporated into prep-ahead meatballs to serve with lettuce leaves or steamed rice. You could also make sliders to serve on toasted mini buns with grated cheddar cheese, mayo., and mustard in a delicious fusion of Korean and American flavors.
(Makes 40-50 meatballs or 18 sliders sauce makes about 1/2 cup)


Meatballs:
1/4 cup low-sodium soy sauce or Ponzu* Citrus* Sauce
3 T. dark brown sugar
2 T. minced green onions,
2 T. minced garlic
2 T. toasted sesame oil
2 t. fish sauce (or additional soy)
3/4 t. freshly ground black pepper
1/4 Asian pear, or Bosc or Bartlett, grated
1/3 cup Panko breadcrumbs
1 lb. ground beef (preferably ground chuck and short rib)
1 lb. ground pork or veal
1 large egg, lightly beaten

Soy-Vinegar Dipping Sauce:
1/4 cup soy sauce or Ponzu*
1/4 cup rice vinegar or cider
1 T. turbinado* sugar
1 T. finely chopped green onion
1 t. gochugaru (Korean red pepper flakes, optional)
1 t. toasted sesame oil
1 t. toasted sesame seeds

To make the meatballs: In a large bowl, whisk 1st 8 ingredients through pear. Add breadcrumbs, beef, pork, and egg; mix just until combined (do not over mix). Cover; refrigerate 30 min and up to 2 hours. Preheat oven to 425. Form meat mixture into 40-50 mini meatballs or about 18 slider patties; place on a rimmed* baking sheet. Bake 18-20 min. for meatballs, 20-22 min. for sliders or until golden and cooked through but still tender, turning the pan halfway through cooking time. Garnish with toasted sesame seeds.

To make the sauce: Combine all the ingredients except sesame seeds (added just before serving). Refrigerate in an air tight container up to 3 days.

"Keep your thoughts positive about the future, as what you are thinking influences your future."

Love,

MM

Ree Drummond's (The Pioneer Woman) Beef Fajitas

I made these Friday, and they were DELISH! Perfect to serve during The SUPER BOWL!!
(serves 8)

1 whole beef flank steak
1/2 cup EVOO
3 T. Worcestershire sauce
1/3 cup freshly squeezed lime juice
3 garlic cloves, minced
1 T. ground cumin
1 T. chili powder
1/4*-1/2 t. red pepper flakes
1 t. kosher* salt
1/2 t. freshly* ground black pepper
1 T. turbinado* sugar
2 med. sweet* onions, halved and sliced
2* red bell pepper, sliced
1 orange bell pepper, sliced
1 yellow bell pepper, sliced
Oil, for frying
Flour tortillas, warmed
Grated 4 Mexican cheese, cheddar Jack, or crumbled queso fresco
Salsa or pico de gallo
Sour cream
Cilantro leaves
Pickled jalapenos

In a dish, mix together 2nd-10th ingredients until combined. Pour half of the marinade into separate dishes. In one dish, place the flank steak, turning it over to coat. In the second dish, place all the veggies, turning to coat. Cover the dishes with plastic wrap and place in the fridge for at least 2 hours. Prepare tortillas, salsa, or make pico de gallo*, sour cream, and cilantro. Heat a heavy cast iron* skillet over med.-high heat and drizzle in some oil. Add veggies and cook them for a few min., until they're cooked but still slightly firm and have nice black/brown pieces. Remove to a plate and set aside. heat the same skillet or a grill pan over high heat and drizzle in some oil. Cook the meat for about 2 min. per side until med. rare. Remove and allow to rest on a cutting board for 5 min. Slice the meat right before serving and serve with all the fixins. Again, I say, DELISH!!

"We can see and enjoy the glory of God both now and forever".

Go EAGLES!!

Love,

MM

Chicken and Artichoke Crepes with Hollandaise*

I had these once at a Renaissance Fair. SO good. Here is how to replicate them in your own kitchen!
(serves 6-8)

12-16 prepared crepes
5 T. Kerrygold* butter
1 small sweet onion, chopped
1/4 lb. cremini* mushrooms, sliced
3 T. flour
2/3 cup low sodium* chicken broth
1/2 cup half and half
2 cups cooked chicken or turkey, cut into bite size pieces
1 pkg. (8 oz.) frozen artichoke hearts, thawed, drained, and cut into thirds (I am using a can of
     art. hearts*)
1/3 cup grated Parmesan
1/4 t. crushed rosemary leaves
1/2 t. kosher* salt
Shredded Swiss
Hollandaise sauce*
Chopped chives*

Prepare crepes or bring to room temp. if refrigerated. Melt 2 T. butter in a frying pan; add mushrooms and onions. Cook, stirring, until mushrooms are limp. Stir in remaining butter til melted; add flour and cook, stirring until bubbly. Gradually stir in broth and cream; cook, stirring, til it boils and thickens. Remove from heat; stir in chicken, artichokes, Parmesan, rosemary, and salt. Cool. Divide filling equally between crepes., spooning it down the center of each; roll to enclose. Arrange crepes in a shallow casserole dish. Cover with foil and bake in a 375 oven for 20 min. Make or heat hollandaise. Remove crepes from oven. Sprinkle with Swiss. Serve with warm hollandaise. Sprinkle with chopped chives.

"As an adult, you are in charge of your own behavior."

Love,

MM

Scallops Oriental

Mmmmmmmm bay scallops!! Scallops are rich in minerals and vitamins on a low, 20 calorie-per ounce budget. They contain less cholesterol per ounce than skinned chicken, and are so satisfying that a pound can easily serve 4 people!!
(serves 4)

1 lb. bay scallops, fresh or thawed, white muscle removed*
2 T. freshly* squeezed lemon juice
2 T. soy sauce or Ponzu* Citrus* Sauce
1/2 t. garlic powder
2 T. veggie oil, plus 1 T., divided
1 cup thinly sliced broccoli
1 cup thinly sliced cauliflower
1 cup thinly sliced fresh cremini* mushrooms
1/2 cup green onions cut in 1" diagonal* slices
2&1/2 T. cornstarch
1 t. kosher* salt
1/2 t. freshly* ground pepper
3/4 cup water
2 cups chow mein noodles

Combine lemon juice, soy, and garlic. Pour over scallops. Marinate while preparing veggies. In a wok, heat 2 T. oil to 300. Stir fry veggies 4 min. Remove them to a warm platter. Add remaining oil to wok. Drain scallops, reserving marinade. Stir fry scallops 1-2 min. until opaque. Add veggies. In a small bowl, mix cornstarch, S&P, and marinade. Add sauce to wok, stirring until thickened. Serve over chow mein noodles.

"Music is the best solution to any problem."

Love,

MM

Raspberry-Topped White Chocolate Mousse

WE LOVE CHOCOLATE in any form - right??
(makes 6)

8 oz. white chocolate, coarsely chopped
1&1/2 cups heavy cream
4 t. lemon zest, plus 5 T. juice (from 3 lemons)
2 containers (6 oz. each) fresh raspberries
2 T. turbinado* sugar

In a small saucepan, stir chocolate and 1/2 cup cream over med. just until chocolate is melted. Let cool to lukewarm. In a large bowl, using an electric mixer, beat remaining 1 cup cream, 2 t. zest, and 2 T. juice until stiff peaks form. Fold in chocolate mixture. Spoon mousse into 6 small (about 6 oz.) ramekins. Chill until set, 4 hours or overnight. In a med. bowl, toss raspberries, sugar, and remaining 2 t. zest and 3 T. juice. Spoon over mousse.

"Jesus shows that God is always better than our expectations".

Have FUN today!!

Love,

MM