Ginger Steak Salad

This easy and delish salad recipe is from Ree Drummond's episode: Healthy 16-Minute Meals.
(serves 1)

Steak and Marinade:
2 T. soy sauce (I would use Ponzu Citrus Sauce*)
1 T. dry* sherry
2 t. brown sugar
2 cloves garlic, minced
1 rib eye, strip, or sirloin steak
2 T. EVOO

Salad Dressing:
2 T. EVOO
2 T. soy sauce
1 T. minced fresh ginger
1 T. fresh* lime juice
1 T. granulated sugar (Sugar in the Raw*)
2 cloves garlic, finely diced
1/4*-1/2 jalapeno, seeded and diced - wear gloves*

Salad:
8 oz. salad greens (baby lettuce, endive, radicchio, butter*, etc.)
1 cup cherry tomatoes
2 green onions, sliced

For the steak and marinade: Combine the soy sauce, sherry, brown sugar, and garlic in a resealable plastic bag. Mix together; place the steak in the bag and seal. Marinate for 5 min. or up to 2 hours.
For the salad dressing: Combine all ingredients, and set aside.
Heat a grill pan over med.-high heat. When hot, brush it with the olive oil. Remove the steak from the marinade, letting any excess drain off, and cook to med. rare on the grill pan, about 1&1/2 min. per side. Transfer the steak to a plate, allowing it to cool slightly.
For the salad: In a bowl, toss the salad greens, tomatoes, and half of the green onions with about 3/4 of the salad dressing. Place the steak on a cutting board and slice thinly, then pour the juices from the plate over the top of the steak. Mound the tossed salad on a serving plate, then arrange the sliced steak on top. Pour the remaining salad dressing over the top. Sprinkle with remaining green onions over the salad and serve.

"Christ's sacrifice was what God desired and what our sin required."

Happy Good Friday.

Love,

Chef Deb

Chocolate-Banana Crepes with Rum Sauce

"This spectacular dish is inspired by the Nutella-and banana crepes that are popular street food in Paris. We've made these sweeties even more decadent with a rum sauce."
(serves 4)

3 bananas, peeled, and cut diagonally into 1" slices
2 T. heavy cream
2 T. rum or rum extract*
1 t. vanilla extract
4 ready to use 9&1/2-10" French-style crepes such as Melissa's
1 cup chocolate-hazelnut spread such as Nutella
2 T. Kerrygold* butter
1/4 cup packed dark brown sugar
Pinch of salt
1/4 cup chopped and toasted pecans

Combine cream, rum, and vanilla; set aside. Heat the crepes according to package directions. Spread crepes evenly with Nutella. Fold each crepe into quarters; place 1 on each of 4 plates. Melt the butter in a large nonstick skillet over med. heat. Add the brown sugar and salt; cook 2 min. or until sugar dissolves completely, stirring occasionally. Carefully stir in cream mixture (it may splatter). Add bananas. Cook 2 min. stirring constantly (mixture will harden a bit, then liquefy), turning bananas to coat. Spoon bananas evenly over crepes. Drizzle with sauce. Sprinkle with pecans.

"When I survey the wondrous Cross......"

Love,

Chef Deb

Sweet Potato Burgers (veggie)

"When you take a bite, the first surprise is that the sweet potato doesn't squish out the way so many veggie burgers do. The second is the interplay of flavors. You will taste, inhale, and start thinking about when to make these again. And again.
(serves 4)

2 scallions
1/2 t. ground coriander
1/2 t. ground Sichuan pepper
1/2 t. freshly ground black pepper
2 T. red wine vinegar
3 black garlic cloves (can be found at Trader Joe's, Whole Foods, and other stores)
1/4 t. kosher* salt, or more as needed
2 med. sweet potatoes (12-16 oz. each), scrubbed and dried
4 t. EVOO
2 T. coarse sea salt
4 soft hamburger buns, preferably sesame, lightly toasted
4 oz. block feta cheese, crumbled
Leaves from 3 steam fresh oregano, chopped

Position an oven rack 4-6" from the broiler; preheat to broil. Line a baking sheet with foil. Cut the green parts of the scallions, placing them on the baking sheet in a single layer. Broil them until blackened, 8-10 min., then transfer to a mini food processor or blender. Reduce the oven to 400. Thinly sliced the white parts of the scallions, and reserve them for garnishing the burgers. Add the coriander, Sichuan pepper, black garlic, and 1/4 t. kosher salt to the burnt scallion tops; puree until smooth. Taste, and add more salt, as needed. You should have about 2 T. of sauce. Place the sweet potatoes on the same foil-lined baking sheet., rub each with 2 t. of the oil and sprinkle each with 1 T. of the coarse salt. Roast until they are completely soft to  skewer, 45 min. to 1 hour. Make a shallow cut (just through the skin) of each sweet potato, and peel off the skins. Use a large spoon to carefully scoop out two halves from each potato, trying to keep the flesh in one piece without mashing. Discard the skins. Gently shape the sweet potato flesh, being careful to not mash it., into 4 thick round patties(about 1/2 cup's worth of flesh each. Use a spatula to place sweet potato patty on each bottom bun. Brush black garlic sauce on each patty, then crumble the feta on each. Top with the sliced scallion whites, oregano, and the top buns. Serve warm.

Back from Vegas!! I had a blast, but so glad to be home!!!

"To God be the Glory, great things He hath done."

Love,

Chef Deb

Chicken Cutlets with Mustard-Herb Sauce

"This delectable pan sauce transforms plain old chicken breasts!"
(serves 4-6)

4 skinless, boneless chicken breasts (about 2 lbs.)
Kosher salt
Freshly* ground pepper, to taste
4 T. Kerrygold* salted butter
2 T. EVOO
3 garlic cloves, minced
1 cup white wine or brandy
2 T. tablespoons grainy mustard
1 cup low sodium* chicken broth, or more as needed
1/3 cup chopped mixed fresh herbs such as dill, parsley or chives plus more for serving
Buttered egg noodles, for serving

Slice the chicken breasts in half horizontally so that you have 8 thinner cutlets. Season both sides with S&P. Heat 1 T. each butter and oil in a large skillet over med.-high heat. Add half of the cutlets and cook until golden brown and cooked through, 3-4 min. per side. Remove to a plate. Cook the remaining cutlets in 1 more T. each butter and oil, then remove them to a plate. Reduce the heat to med. Add the garlic and cook, stirring, until golden, 1 min. Carefully pour in the wine, then just let it bubble and cook until it's reduced by half, about 1 min. Stir in the mustard, then pour in the chicken broth. Add the remaining 2 t. butter and cook, stirring, until the sauce thickens, 1-2 min. Add the herbs and season with S&P. Return the chicken cutlets to the pan, turning them in the sauce to coat. Serve with buttered noodles, spooning the sauce over the top. Garnish with more herbs.

"Rejoice and be thankful!"

Dear Readers, I am off to Vegas thru. Tuesday to see REBA, so will not be posting. Pls. enjoy scrolling through pasts entries, and don't forget to have a lot of FUN!!!

Love,

Chef Deb

Ginger Shrimp Salad

"Broiling is a great way to cook shrimp. It's so good when it gets a little charred!"
(serves 4-6)

Shrimp:
2 T. Ponzu Citrus Sauce*
2 T. packed brown sugar
1 T. minced fresh ginger
2 garlic cloves, minced
2 lbs. large shrimp, peeled and deveined, tails off*

Dressing and Salad:
1/4 cup EVOO
1/4 cup fresh lime juice (from 2 limes)
2 T. packed brown sugar
1 T. minced fresh ginger
1/2 jalapeno pepper, seeded and diced (wear gloves*)
1 lb. mixed salad greens
1 pint cherry tomatoes, halved

For the shrimp: Mix the Ponzu, brown sugar, ginger and garlic in a large resealable plastic bag. Add the shrimp to the bag and seal. Let marinate at least 5 min. and up to 15 min.
For the dressing: Whisk the olive oil, lime juice, brown sugar, ginger, and jalapeno in a small bowl.
Preheat the broiler. Remove shrimp from the marinade, transfer to a rimmed baking sheet or broiler pan and broil until opaque, pink, and slightly charred, about 4 min. Transfer the shrimp to a plate and let cool slightly, saving any juices on the baking sheet. For the salad: In a large bowl, toss the salad greens and tomatoes with about 3/4 of the dressing. Arrange the shrimp on top and drizzle with the remaining dressing and any juices from the baking sheet.

"We don't need to wait to enjoy a rich life in God's kingdom."

Happy Friday!!

Love,

Chef Deb

Ree Drummond's (The Pioneer Woman) Cherry-Pineapple Dump Cake

Ree says whenever she takes this easy-peasy cake to a gathering, it is always gone!!
(no serving size)

21 oz. can of cherry pie filling
15 oz. can of crushed pineapple in it's own juice*
Box of white cake mix
1&1/2 sticks sliced butter
Whipped cream

Preheat oven to 350. Dump (see where this cake gets its name?) the pie filling and pineapple into a 9x13" baking dish and stir together. Sprinkle the cake mix over the fruit, then top with the slices of butter. Bake until browned and bubbly, 45 min to an hour. Serve with plenty of whipped cream.

"Sharing and living out our faith is the best way to leave a legacy."

Love,

Chef Deb

Roasted Carrots with Citrus Vinaigrette (GF/Veg)

This one is for YOU, Leslie!!
(serves 8)

2&1/2 lbs. small, thin, organic* carrots (about 25) scrubbed clean, halved lengthwise if thick
3 T. EVOO
Kosher salt
Freshly* ground pepper
1/2 navel or Cara Cara* orange
1 T. fresh lemon juice
2 t. honey
Toasted sesame seeds, for serving

Heat oven to 425. On 2 large rimmed baking sheets, toss carrots with 2 T. oil, and 1/2 t. each S&P. Nestle orange half, cut side down, onto 1 baking sheet and roast both until carrots are golden brown and tender, 25-30 min. Transfer to platter. Using tongs, squeeze juice of orange half into a bowl (you should get about 2 T.); whisk in lemon juice, honey, remaining T. oil, and 1/4 t. each S&P. Spoon over carrots just before serving and sprinkle with sesame seeds.

"When we call out to God, He hears."

Love,

Chef Deb

Baked Corned Beef and Cabbage Egg Rolls

I am making these today with my leftovers from St. Patty's Day, and THRILLED to find this recipe calls for BAKING them instead of frying!!!
(makes 1 dozen)

1&1/2 cup cooked corned beef, cut into matchsticks
Cooked carrots, cut into matchsticks
Cooked cabbage, cut into matchsticks
Baby Swiss cheese slices
12 (5") egg roll or wonton wrappers
Coconut* oil cooking spray

Preheat oven to 425. Place the wrappers flat on a work surface. Lay a slice of cheese on each. Place the rest of the ingredients in a line down the center leaving the edges empty. Fold the bottom corner over the filling. Moisten the unfolded edges of the wrapper with a little water. Then fold in the two sides. Finally roll the egg roll towards the last corner to tightly wrap the filling. Place the egg rolls, seam side down, on a greased baking sheet. Spray the tops with cooking spray or lightly brush the tops with oil. Bake 20-25 min. until golden and crisp. I am going to serve these with Pike Stout (whole grain) Mustard. Prepare to hear "Huzzahs!!!"

Happy First Day of SPRING!! "Every season brings a reason to rejoice."

Love,

Chef Deb

Jacques Pepin's Chicken and Rice with Cumin and Cilantro

"If you're lucky enough to have legendary French-born Jacque Pepin invite you to lunch, there's a good chance this chicken will be on the menu!"
(serves 6-8)

3 lbs. chicken wings
2 T. EVOO
2&1/2 cups coarsely chopped sweet* onion
1/4 cup coarsely chopped garlic
1/4 cup coarsely chopped peeled ginger
2 cups long-grain white rice
1&1/2 T. ground cumin
1 can (14.5 oz.) diced tomatoes
1 T. kosher* salt
1 T. Sriracha hot sauce
2&1/2 cups water
1*1/2 cups chopped fresh cilantro leaves plus 1/2 cup for garnish
Lime wedges, for garnish

Rinse and pat dry chicken. Remove and discard wing tips, if attached. Cut each wing into 2 pieces. Heat the olive oil over high heat in a 14" skillet or pot large enough to hold wings in a single layer. Place them in pan; brown, uncovered, 6-8 min. on each side or until golden. If using a smaller pan, cook in 2 batches. Transfer to a large bowl. Add onion, garlic, and ginger to pan; cook 2-3 min or until tender. Stir in rice and cumin. Stir in tomatoes, salt, Sriracha, water and 1&1/2 cups cilantro. Return wings to pan. Bring to a boil Cover, reduce heat to low and cook 30-40 min. or until wings are cooked through and rice is done. Serve garnished with 1/2 cup chopped cilantro and lime wedges.

"We must strive to live with purpose. When we live with purpose, we feel good inside."

Love,

Chef Deb

Faroug Batata - Syrian Chicken

"Syrian food is aromatic and complex."This dish is emblematic of that!!
(no serving size given)

1 cup unfiltered* apple cider vinegar
1/2 cup cold water
Kosher salt
Freshly* ground black pepper
1 whole free range* chicken
2 T. veg. oil
2 lbs. Yukon gold potatoes, washed, sliced 1/4" thick
1 lb. sweet onion, peeled, halved, sliced 1/8" thick
1 generous T. plus 1 t. Aleppo pepper

Preheat the oven to 425. Put the vinegar, water, and 1 T. of kosher salt in a large resealable bag. Shake to dissolve salt. Add the chicken. Leave to marinate in the fridge for 1 hour, turning the bag occasionally. Toss the potatoes and onions with the oil, and season with salt and black pepper. Spread the veggies in a roasting pan. Remove the chicken from the marinade, and pat dry. Season inside and out with salt. Rub the Aleppo pepper all over the chicken. Place the chicken upside-down (backbone-side up) on top of the veggies. Cove the pan with foil, and bake for 50 min. Remove the foil; turn the chicken breast-side up; sprinkle with the remaining teaspoon Aleppo pepper; and continue to bake for about 30 min, until the chicken is cooked through and the skin is crisp.

"To God be the Glory, great things He hath done!!!"

Love,

Chef Deb

Irish Soda Bread with Raisins

HAPPY ST. PATTY'S DAY!! This is one of my fav. Holidays cuz I love Corned Beef and Cabbage (oh, and Bailey's Irish Cream in my coffee today - wha wha wha). If you want to know how I make mine in the crockpot, pls. refer to my post of 3/16/13. This dense and hearty bread goes SO well with the aforementioned. Enjoy it warm or room temp. slathered with softened Kerrygold Irish Butter. You will be as contented as those Irish cows!!
(serves 6-8)

2 cups all purpose flour
1 cup whole wheat flour
1/2 t. salt
1/2 t. ground ginger
1&1/4 cups buttermilk, plus additional as needed
3 T. dark molasses (preferably blackstrap)
3/4 cup raisins

Preheat oven to 375. Line baking sheet with parchment paper. Combine all ingredients except buttermilk and raisins in a large bowl; mix well. Combine &1/4 cups buttermilk and molasses in a small bowl; mix well. Stir buttermilk mixture into flour mixture. Add additional buttermilk by tablespoonsful if needed to make a dry, rough dough. Stir in raisins. Turn out dough onto a floured surface; knead 8-10 times or just until smooth. Do not overknead. Shape dough into a round loaf about 1&1/2" thick. Place on prepared baking sheet. Use a floured knife to cut halfway through top of dough, scoring into quarters. Sprinkle dough with additional flour, if desired. Bake about 35 min. or until bread sounds hollow when tapped. Remove to a wire rack to cool slightly.

"Compassion is understanding the troubles of others and reaching out."

Love,

Chef Deb

Irish Boxty Pancakes

Start your St. Patty's Day tomorrow with these treats for breakfast!
(makes 4 servings - 16-20 pancakes)

2 med. russet potatoes (1 lb.), peeled, divided
2/3 cup all-purpose flour (or again if you are GF, use cornstarch*)
1 t. baking powder
1/2 t. kosher* salt
2/3 cup low fat buttermilk
3 T. Kerrygold Irish Butter*

Cut 1 potato into 1" chunks; place in a small saucepan and add cold water to cover by 2". Bring to a boil over med.-high heat; cook 14-18 min. or until tender. Drain potato; return to saucepan and mash. Transfer to a med. bowl. Grate remaining potato on large holes of a box grater; add to the bowl with mashed potato. Stir in the flour, baking powder, and salt until blended. Stir in buttermilk. Melt 1 T. butter in a large nonstick skillet over med. heat. Drop four slightly heaping T. of batter onto skillet; flatten into 2&1/" circles. Cook about 4 min. per side or until golden and puffed. Remove toa plate; cover to keep warm. Repeat with remaining batter and butter. Serve immediately with melted butter, sour cream and chives, or maple syrup.

"In the faces of nature there are wonders that never cease."

Have FUN today - it's FRIDAY!!

Love,

Chef Deb

Irish Lamb Stew

This savory and hearty Irish staple has a wonderfully enticing aroma, and will treat your tastebuds!
(serves 8)

1/2 cup all-purpose flour (or if you are GF, use cornstarch*)
2 t. Kosher* salt, divided
1/2 t. freshly* ground black pepper, divided
3 lbs. boneless lamb stew meat
3 T. veg. oil
1 cup chopped sweet onion
1 can (about 15 oz.) Irish stout, divided
1 t. Sugar in the Raw*
1 t. dried thyme
1 lb. small new potatoes, quartered
1 pound organic* carrots, peeled and cut into 1/2" pieces
1 cup water
1 cup frozen petite* peas
1/4 cup chopped fresh flat-leaf* parsley

Combine flour, 1 t. salt, and 1/4 t. pepper in a large bowl. Add lamb; toss to coat, shaking off excess. Discard any remaining flour mixture. Heat oil in a Dutch oven over med. heat. Cook lamb in batches about 7 min. or until browned on all sides. Remove to a bowl. Add onion and 1/4 cup stout to Dutch oven; cook 10 min. scraping up any browned bits from bottom of pan. Return lamb to Dutch oven; stir in remaining stout, 1 t. salt. 1/4 t. pepper, sugar, and thyme. If necessary, add enough water so liquid just covers lamb. Bring to a boil over med.-high heat. Reduce heat to low; cover and simmer 1&1/2 hours or until lamb is tender. Stir in potatoes, carrots, and 1/2 cup water.; cover and cook 30 min. or until veggies are tender. Stir in peas and parsley; cook 5-10 min. or until heated through.

"You can not receive love, compliments, etc. that you do not believe to be true about yourself. Whatever you WANT to receive you have to give to yourself FIRST through self care and self love. It's all about love, and the only person you need to be open to receiving love is from yourself."

Love,

Chef Deb

Classic Irish Oatmeal with Berry Compote

Dear Readers and Friends, I apologize for not writing for a few days. The reasons: I have been cooking my booty off, and I just started a new job. Now, to address the upcoming St. Patty's Day, the rest of this week's posts will be about Irish fare!! This hearty breakfast is the first. And, it calls for using a pressure cooker.
(serves 4)

Oatmeal:
2 T. Kerrygold* butter
1 cup steel-cut oats
3 cups water
1/2 t. salt
1/2 t. ground cinnamon
1/2 cup half and half
1/4 cup packed brown sugar

Berry Compote:
1 cup quartered fresh strawberries
6 oz. fresh blackberries
6 oz. fresh blueberries
3 T. granulated sugar
1 T. water

For the oatmeal: Press Saute;  melt butter in pressure cooker pot. Add oats; cook about 6 min., stirring frequently. Add water, salt, and cinnamon; cook and stir 1 min. Secure lid and move pressure release valve to Sealing position. Select Manual; cook at high pressure 13 min. Meanwhile, prepare Berry Compote. For the compote: Combine all ingredients in a med. saucepan; bring to a simmer over med. heat Cook 8-9 min. or until berries are tender but still hold their shape, stirring occasionally.
When cooking of oatmeal is complete, press Cancel to turn off heat. Use natural release for 10 min., then release remaining pressure. Stir oats until smooth. Add half and half and brown sugar; stir until well blended. If a thicker porridge is desired, press Saute and cook 2-3 min. or until desired thickness, stirring constantly. Porridge will also thicken upon standing. Serve with Berry Compote.

"Be nourished and delighted by FOOD!!"

Love,

Chef Deb

Brownie Batter Dip

If you are all about the sweeter side of dips, this brownie batter one pretty much fits in your life's philosophy: Chocolate makes anything better!!! Grab some fruit, cookies or salty snacks and start dunking.
(makes 20 servings - 2 T. each)

1 pkg. (8 oz.) cream cheese, softened
1/4 cup Kerrygold* butter, softened
2 cups confectioners' sugar
1/3 cup baking cocoa
1/4 cup 2% milk
2 T. brown sugar
1 t. good* vanilla extract
1/4 cup M&M minis
Animal crackers, pretzels, and/or sliced apples for dipping

In a large bowl, beat the cream cheese and butter until smooth. Beat in the confectioners' sugar, cocoa, milk, brown sugar, and vanilla until smooth. Sprinkle with mini M&M's. Serve with dippers of your choice.

"God's words are the ones that matter most."

Happy Friday, Friends!! Don't forget to have some FUN today.

Love,

Chef Deb

Garlic Salmon Linguine (FF - Fast Fix)

This garlicky pasta is so nice to make on a busy weeknight because you tend to have the necessary ingredients in your pantry already. Serve this with steamed asparagus, warm clover rolls, and fresh fruit for a well rounded complete feast!
(serves 6)

1 pkg. (16 oz.) linguine
1/3 cup EVOO
3 garlic cloves, minced
1 can wild caught* salmon, rinsed* and drained well*, any bones and skin removed
3/4 cup low sodium* chicken broth
1/4 cup minced fresh flat-leaf* parsley
1/2 t. kosher* salt
Dash of cayenne pepper (optional*)
Freshly* ground black pepper
Lemon* wedges, for garnish

Cook linguine according to package directions. Drain but do not rinse*. Meanwhile, in a large skillet, heat oil over med. heat. Add garlic; cook and stir until tender, about 1 min. (do not allow to brown). Stir in the remaining ingredients; heat through. Add linguine; toss gently to combine. Divide onto plates, and garnish with lemon wedges.

"Make yourself Happy first!"

Love,

Chef Deb

Italian Turkey Cutlets

"Served with a lovely tomato sauce, these cutlets taste so good your peeps might just request them for their special occasions!" Editor's note: EVOO = Extra Virgin Olive Oil
(serves 4)

2 t. plus 1 T. EVOO, divided
1 small sweet* onion, finely chopped
2 garlic cloves, minced
1 can (14.5 oz.) Italian stewed tomatoes, undrained
1 T. minced fresh basil or 1 t. dried basil
1 t. dried oregano
1/2 t. dried rosemary, crushed
1 pkg. (17.6 oz.) turkey breast cutlets
1/2 t. kosher* salt
1/8 t. freshly* ground black pepper
2 T. shredded Parmesan cheese

In a large saucepan, heat 2 t. oil; sauté onion until tender. Add garlic; cook and stir 1 min. Stir in the tomatoes and herbs; bring to a boil. Reduce heat; cook, uncovered, over med. heat until sauce is thickened, about 10 min. Sprinkle both sides of turkey with S&P. In a large nonstick skillet, heat the remaining oil over med.-high heat. In batches, cook turkey until no long pink, turning once. Serve with sauce and cheese.

"God is the giver of JOY."

Love,

Chef Deb

Moroccan Steak Salad with Fig and Pistachio Dressing (GF)

"With a slinky dressing studded with figs and pistachios, this salad showcases the harmony of orange, cilantro, and red bell pepper. The spice blend on the steak, called ras el hanout, is practically a magic powder, giving everything it touches seductive flavor. Use butter if you don't have ghee, and sunflower seeds instead of pistachios, if you prefer.
(serves 2-4)

Sirloin:
2 t. ghee or Kerrygold* butter
4 (4-6 oz.) sirloin steaks

Spice Blend:
1 t. kosher* salt
1/4 t. ground cumin
1/4 t. powdered ginger
1/4 t. ground cinnamon
1/8 t. ground coriander
1/8 t. freshly* ground black pepper
1/8 t. ground allspice
Pinch ground cloves

Fig & Pistachio Dressing:
1 T. ghee or Kerrygold* butter
3 T. balsamic vinegar
4 dried figs, diced
2 T. chopped shelled pistachios
1 clove garlic, peeled and crushed

Salad:
2 heads butter lettuce, washed and hand torn into bite-size pieces
1 handful cilantro leaves, coarsely chopped
1/2 med. red onion, thinly sliced
1 large seedless cucumber, thinly sliced
1 med. red bell pepper, thinly sliced
1 large Cara Cara* orange, peeled and divided into segments

Warm 2 t. ghee in a large, nonstick skillet over med.-high heat, 2 min. While it heats, make the spice blend by combining the spices in a small bowl. Rub the steaks with the spice blend and place them in the skillet. Cook, undisturbed for 5 min. Then flip and cook another  3 min. Cover skillet, reduce heat to med.-low, and cook 5-10 min. for medium doneness, more or less to your liking.
To make the dressing: place 3 T. ghee and balsamic vinegar in a small saucepan over low heat. Add figs, pistachios, and garlic to the saucepan and cook while you prep the salad.
To serve, divide veggies and orange segments among individual serving plates. Slice steak crosswise and place slice on each bed of greens. Drizzle with hot dressing.

"Find your passion and work at it!"

Love,

Chef Deb

California Pizza Kitchen's BBQ Chicken Pizza

"Adding chicken on top of a pizza was practically unheard of until CPK came along in 1985 with their now-iconic, must-order pie."
(serves 4)

3 oz. grilled boneless, skinless chicken breast, sliced
1/4 cup, plus 1 T. barbecue sauce, divided (I would use Stubbs*)
All-purpose flour, for dusting
1 (10 oz. portion fresh prepared pizza dough
2 oz. smoked Gouda cheese, shredded (about 1 cup)
3 oz. cheese, shredded (about 1&1/4 cups)
1/4 small red onion, sliced
1 T. chopped fresh cilantro, divided

Preheat oven to 500 with an oven rack in center of oven. Toss together chicken and 1/4 cup sauce in a bowl; set aside. Lightly flour a work surface; place dough on surface, and lightly flour top. Using your index fingers, press an indentation into out edge of dough, making a 1" rim around the very outer edge. Press air out of center of dough. Carefully lift, and using your knuckles, slowly stretch dough, rotating as you work, into an 11" circle. Transfer to a lightly flour baking sheet, or pizza stone. Top dough with 1 T. sauce, spreading evenly to base of rim. Top with both of the cheeses, onion, and chicken. Bake until bottom of crust is crisp, 6-8 min., rotating pan halfway through baking. Drizzle any remaining sauce over bake pizza. Top with cilantro; serve immediately.

"God's love is meant to be shared."

Love,

Chef Deb (AKA Machete Milletti)

Valerie Bertinelli's Dutch Baby with Lemon Curd

I treated myself to her new mag. and here is what Valerie has to say about this delightful Rise and Shine Treat: "A Dutch baby is a cross between a crepe, and pancake, a soufflé and a popover. A quick tip - before you make this, make sure to read the recipe all the way through. It's important to know all the steps ahead of time, and you have to do them in order. The last step, though, is the best - you get to eat it. Serve it straight from the oven, and get ready to fall in love!" Note: you must use a cast-iron skillet.
(serves 4)

Lemon Curd:
1 cup granulated sugar
6 T. unsalted Kerrygold* butter, at room temp.
2 large eggs
2 large egg yolks
2/3 cup fresh squeezed lemon juice from about 6 lemons
1 t. lemon zest

Pancake:
1/2 cup all-purpose flour
1/2 cup whole milk
3 large eggs
1 T. granulated sugar
1/2 t. lemon zest
1/2 t. vanilla extract
1/4 t. kosher salt
2 T. unsalted Kerrygold* butter

Additional ingredients:
Powdered sugar
Fresh berries like blueberries or raspberries

Make the lemon curd: Beat the granulated sugar and butter in a large bowl with an electric mixer at med. speed until fluffy, about 2 min. Add the eggs, and yolks; beat until combined, about 2 min. The mixture will look curdled. Pour the mixture into a med. heavy-bottomed saucepan; cook over low til smooth, about 2 min. Increase the heat to med; cook, stirring constantly, til the mixture coats the back of a spoon, 5-7 min. Do not let the mixture come to a boil. Remove from the heat; stir in the zest. Transfer the mixture to a shallow dish. Placer plastic wrap directly on the warm curd to prevent a film from forming; chill til cold, about 2 hours.
Make the pancake: Place a med. cast-iron skillet in the oven; preheat the oven to 425. Do not remove the skillet while the oven preheats. Process the flour, milk, eggs, granulated sugar, zest, vanilla, and salt in a blender until smooth and slightly foamy, about 1 min. Remove the skillet from the oven; melt the butter in the skillet, and tilt in all directions to coat the bottom of the skillet. Pour the batter into the skillet; bake until puffed and golden, about 10 min. Reduce the temp. to 300, and bake until set, about 8 min. Remove from the oven.. Sprinkle with the powdered sugar, Top with the lemon curd and fresh berries. Serve immediately.

"Anchor your heart in God."

Love,

Chef Deb

Chicago Strata

"All the great tastes of a Chicago-style hot dog come together in this warm, comforting casserole."
(serves 6)

Coconut* oil cooking spray
12 large* eggs
1 cup whole* milk
6 hot dog buns, cut into cubes or torn into pieces
2-3 t. EVOO
1 large sweet* onion, chopped
3 dill pickle spears (or 1 large whole dill pickle), chopped
1 cup shredded sharp* Cheddar cheese
6 uncured* hot dogs, chopped
1 can (14.5 oz.) fire-roasted* diced tomatoes, drained well

Preheat oven to 350. Coat a 12" cast-iron* pan with cooking spray. In a bowl, beat 7 eggs, add milk and beat to combine. Spread hot dog bun cubes over bottom of skillet. Pour egg and milk mixture to soak into bread to coat. Let stand 20 min., or for a lighter texture, soak overnight. Meanwhile, heat oil in another skillet. Add onion; cook, stirring occasionally, until translucent. Remove from pan; set aside. Add pickles to skillet; cook until softened, about 3 min. Set aside. Sprinkle 1/2 cup cheese over soaked bun cubes. Add sauté onions and pickles, then hot dogs and tomatoes. Top with remaining 1/2 cup cheese. Beat remaining 5 eggs; pour over strata. Bake 40-45 min. or until set in center.

"No accomplishment is too small to celebrate."

Happy Friday, Friends!!

Love,

MM

Curry Garlic Lime Chicken

Onions, garlic, curry powder, and chicken combine for a delicious dish that also helps keep your bones strong and your cancer risk and blood pressure low!
(serves 4)

2 T. freshly* squeezed lime juice
1&1/2 t. minced garlic
1/4 t. each kosher* salt, freshly* ground pepper, and dried thyme
1-8*-1/4 t. crushed red pepper flakes
1&1/2 lbs. chicken drumsticks and thighs
1 T. EVOO
2 sweet* onions, cut into wedges
1 med. tomato, seeded* and chopped
1/2 t. curry powder
Cooked rice
Lime and orange wedges, and chopped fresh chives

In a med. bowl, mix 1 T. lime juice, garlic, S&P, thyme, and red pepper flakes. Add chicken; turn to coat. In a large skillet, heat oil over med.-high heat. Add chicken; cook, turning once, until browned, about 5 min. per side. Remove from skillet; reduce heat to med.-low. Add onion; cook stirring often, until browned, 3-5 min. Return chicken to skillet; add tomato and curry powder. Cover; reduce heat to low. Cook until juices run clear when chicken is pierced with a fork, about 30 min. stir in remaining lime juice, Serve with rice and garish with citrus wedges and chives.

"In order to succeed, we must first believe that we can."

Love, and welcome March!!

MM