"Classic" Deviled Eggs (America's Test Kitchen - Seattle Times)

Editor's note*: Who doesn't LOVE a deviled egg?? I am sure some don't but, I KNOW that I will be first in  line to get one!!!!  I saw this one in the Seattle Times newspaper, and wanted to share it with you, Dear Readers. Remember, that when I use an Asterisk*, it denotes changes I would make, or have made. Or possibly a shortcut or "hack" to the original recipe*. These are their words: "The best deviled eggs start with the best hard cooked eggs. Fresh herbs, cider vinegar, Dijon, and cayenne elevated the filling, and we also created two variations: one with aromatic curry powder, and another with crisp bacon and fresh chives. This recipe can be doubled. If you prefer, use a pastry bag fitted with a large plain or star tip to fill the egg halves." Editor's note*: you can also make a "pastry bag" using a baggie by cutting a little off one of the bottom corners!*  Also, T stands for Tablespoon, and t. stands for teaspoon*. EVOO* stands for Extra Virgin Olive Oil* in any recipe I* offer for your reading and cooking PLEASURE*!!!
(makes 12 egg halves. Start to finish: 35 minutes)

6 large eggs, (white* or brown*)
3 T. mayonnaise (your choice of kind*)
1 T. minced fresh flatleaf* parsley, plus 12 small whole parsley leaves, for garnish
1 t. cider (unfiltered* apple*) cider vinegar
1 t. Dijon mustard
1/4 t. Worcestershire sauce
Pinch cayenne (or plain* paprika* or smoked paprika*)

1. Bring 1 inch water to rolling boil (constant bubbles*) in a medium saucepan over high heat. Place eggs in        steamer basket. Transfer basket to saucepan. Cover, reduce heat to med.-low, and cook eggs for 13            minutes.
2. When eggs are almost finished cooking, combine 2 cups ice cubes and 2 cups cold water in medium              bowl. Using tongs or spoon, transfer eggs to ice bath; let sit for 15 min. Peel before using.
3. Halve eggs lengthwise with a paring knife. Transfer yolks to bowl; arrange whites on serving platter. Mash      yolks with fork until no large lumps remain. Add mayo. and use rubber spatula to smear mixture against        side of bowl until thick, smooth paste forms, 1-2 min. Add minced parsley, vinegar, mustard,                        Worcestershire, and cayenne, and mix until fully incorporated.
4. Transfer yolk mixture to small heavy-duty plastic bag. Press mixture into 1 corner and twist top of bag.          Using scissors, snip 1/2" off filled corner. Squeezing bag, pipe yolk mixture into egg white halves.                  Garnish with paprika* and parsley leaves before serving.

*You, too, CAN create Exceptional Culinary Delights*!

Have FUN today*! And, Always be Grateful for what you DO have!!!*

Love,

Machete Milletti (aka MM, aka Chef Deb)

Little Reubens (Kraft)

Editor's note: I LOVE REUBENS!! Bring it!!! Esp. made with with marble rye. Holy Moly - YUMOLA*.
Prep time: 30 min. Makes 48 servings - so PARTAAAAY😉👍*

What you need:
2 cans (8 oz. each) refrigderated crescent dinner rolls
1 cup Chilled* sauerkraut, drained, patted dry (chilled/cold sauerkraut has probiatics*)
1 pkg (16 oz.) Little Smokies (mini smoked sausages* - drain package over sink or trash*)
1 cup Thousand Island Dressing
1 t. prepared horseradish

Make it:
Preheat oven to 375. Unroll dough into 16 triangles; cut each triangle lengthwise into thirds.Place 1 T. sauerkraut and 1 sausage on wide end of each triangle.Roll up; place points sides down, on ungreased rimmed* baking sheet. Bake 12 min. or until golden brown. Meanwhile, mix dressing and horseradish. Serve as a dipping sauce with the appetizers.These would be great for sleepovers!*

"God meets our needs".

Go out of your way today to help someone, and have FUN doing it. today*. We MUST work together if our Goal is to achieve happiness!*

Love,

MM

Guide to Grilling Veggies (Kitchen Prescription)

Sam Kass, now the senior food analyst for NBC News, offers these tips on getting the BEST flavor when you grill your veggies:

1. Cut the vegetables into big pieces that are more or less equal in size so each piece cooks evenly, but is not
    overcooked.. (Bigger pieces also won't slip through the grill grates.)

2.  Prep the grill by pouring a neutral-flavored oil, like grapeseed or veg. oil, on a rag. Then use tongs to rub       the rag on the grates, which will help keep food from sticking.

3.  Turn and shuffle vegetable pieces as they begin to char. "Cook until you like what you see,"  Kass says.
     "I tend to think the more color the better."

Editor's note: I have a veggie grilling pan that is square with small holes and sloped backwards sides which is really handy. I just spray it with coconut oil cooking spray.You can also make your own grill pan by taking a heavy duty disposable pan and poking holes in the bottom - for"'camping cooking"  - which is making due with what you have around the house, backyard, or campsite.

"One great question underlies our existence," the Dalai Lama said. "What is the purpose of life?"
     ~ from The Book of Joy (written by His Holiness the Dalai Lama and Archbishop Desmond Tutu with
        Douglas Abrams) I am currently reading this book!*

"Be the Smile of God!"

Love,

MM (also know as Machete Milletti, and chef Deb)

5 Minute Catalina Crunch Salad (from Kraft)

Editor's note to any new readers (and WELCOME!!): I am a Gourmet and Personal chef, and dedicated FOODIE!!! My intention with this blog is to give YOU, my followers, ideas, and suggestions. If you see MM's preceding the recipe title, it is MY recipe. If you see an asterisk*, it denotes suggestions, or changes I would or have made. Recipes are only what they are. - GUIDELINES!! YOU get to decide which ingredients to include, and which to leave out. Example: you HATE cilantro. Leave it out. You LOVE flat leaf parsley, Use that!! I will give credit to any recipe I see in my millions (not literally) of food mags. and cookbooks I own, unless there is a specific caviot that prohibits me from sharing culinary creation ideas with YOU. I also strongly advise you to read through the entire recipe before embarking on the journey, as it might require overnight marination. It is also VERY helpful to watch the Food Network Channel on TV or your computer/phone, etc. for ideas!! Nuff said....................

(Prep time: 5 min./Total: 5 min/Makes 4 servings (again, double or half depending on YOUR needs!!*)

What you need:
1 large head romaine (I would use iceberg*) lettuce, torn or cut* (about 10 cups)
3 cups sliced cooked chicken breast (rotisserie chix is great for this*) about 3/4 lb.
2 cups fresh sugar snap peas, (I grow these on my balcony farm*), cut crosswise in half
1 large tomato (I love Campari*), cut into wedges
1 green, yellow, or red sweet bell pepper, cut into strips
1/4 cup Kraft Classic Catalina Dressing (or YOUR choice of the dressing YOU like*)
1/3 cup Planters Dry Roasted Sunflower Kernels (or pepitas*, or walnuts*, or almonds*)

Make it: 
Toss first 5 ingredients in a large bowl (a see through glass trifle bowl is great for this if preparing for a crowd*). Drizzle with dressing just before serving; toss lightly. Top with sunflower kernals.

REJOICE, and be GLAD!!!!!! Make sure you get to have some FUN today!!

Love,

Machete Milletti (aka MM, aka chef Deb)

"Quick" Pickled Beets

I LOVE pickled beets. So good julienned on a salad, or alongside a hard boiled egg. And, So good for you, too!!!
(serves 4)

1 lb. small cooked beets
1/2 cup distilled (white*) vinegar
1/4 cup sugar (I used Sugar in the Raw - turbinado - sugar*)
1/4 t. coarse* kosher* salt
1/2 t. whole black peppercorns (white peppercorns contain Gluten*)
2 bay leaves

Combine vinegar and sugar in a small saucepan. Bring to a boil. Simmer for 5 min., or until sugar dissolves*. Remove from heat. Stir in salt, peppercorns, and bay leaves. Put beets in an airtight container. Pour liquid over beets. Cover and chill. Discard bay leaves and peppercorns* before serving.

"Treat others the way you would like to be treated."

Love,

Machete Milletti (MM)

Layered Cobb Salad

Here's an easy to prep. winner for those hot days and nights when the LAST thing you want to do is turn on your oven - plus it's pretty and transportable - so perfect for dining al fresco in your backyard, parties, and picnics! Editor's note: Don't forget that if you see an asterisk*, it denotes changes or suggestions I have made to the original recipe. And, if you see "MM's" proceeding the title, it means is it my recipe.
(serves 16)

6 cups tightly packed chopped romaine or iceberg* lettuce
2 cups halved cherry or plum* tomatoes
3 cups chopped cooked chicken (I like to use rotisserie* chicken)
1 large avocado, halved, pitted, peeled, and chopped
1 small red onion, chopped
1 cup Ranch dressing
1 cup shredded sharp* cheddar cheese
8 slices uncured* (no nitrates or 'trites*) bacon, cooked and crumbled

Layer first 5 ingredients in a deep glass* bowl (a Trifle* bowl is GREAT for this). Spoon dressing evenly over salad; spread, if necessary, to completely cover salad. Top with cheese and bacon. Refrigerate 1 hour before serving.

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

Happy First Friday of Summer, Friends. Have FUN today!!

Love,

Machete Milletti (Chef Deb)

Tomato Sandwich

I have discovered that this simple sammie is one of the pure JOYS of Summer!! Editor's note: to any new readers, WELCOME!! When you see that I have used an asterisk* in a recipe, that denotes either changes I have made, would make, or suggestions for you. Again, a recipe is just a guideline. YOU get to choose which ingredients to leave in, out, or change to suit your liking!!
(serves 1)

2 slices of your fav. bread, not toasted*
GOOD mayonanaise of your choice
Firm, but ripe tomato (I like vine ripened* for this, but Campari's* work well, too)
Coarse* kosher* salt or flaky* sea* salt, such as Maldon*
Freshly* ground black pepper, if desired (FYI: white pepper contains Gluten)

Slather mayo. generously on one side of each slice of bread. Cut the tomato into thick slices. Place tomato slices on mayo. on one slice of bread. Lay other slice of bread. Add S&P, if desired*. Press sammie together lightly with the palm of your hand. Take your first bite, and SAVOR the goodness!!!

"What is the purpose of life? After much consideration, I believe that the purpose of life is to find happiness."
     ~ The 14th Dalai Lama - from The Book of Joy

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

Love,

Chef Deb (aka Machete Milletti)

Homemade Strawberry Lemonade (suitable for Food Trucks or Lemonade Stands)

This recipe is especially for Shanita's daughter, whose 6 year old's dream is owning a Lemonade Food Truck!! You GO, Girl!!!!
(no serving size given)

1 lb. RIPE strawberries (they are the sweetest*), stem/tops removed*, cut in halves
1/2 cup juice of 2 lemons (take the seeds out*, DOH!!!*), about 1/2 cup of juice
1/2 cup honey, more or less - depending on the sweetness of your strawberries (or leave it out*)
6 cups water (or use sparkling water for some pizazz!!*)
ICE
Cutting board*
Paring knife*
Sturdy paper cups*
Big glass container*
Long handled spoon* (for stirring the mixture*)
Lemon* wheels* with a cut made* for garnish*
Whole small strawberries*, with a cut in the bottom* for garnish*
Disposable* straws* that are compostible*
Plastic* or some kind of spoons*

To the Glory of GOD!!!!!!!

Love,

Chef  Deb (aka Machete Milletti - who is eternally grateful!!)

Grilled Steak with Chimichurri Sauce

"We can't get enough of the clean and tangy flavors in this chimichurri sauce. A spoonful over any grill meat scrams summer!" Editor's note: Great for Father's Day!!!
(chimichurri sauce makes 2 cups)

For the steak:
3 lb. beef flank steak
2 t. kosher salt
2 t. smoked paprikia
1 t. packed brown sugar
1/2 t. ground ancho chile pepper
1/2 t. freshly* ground black pepper

For the Chimichurri sauce:
2 cups packed fresh flat-leaf* parsley
1 cup fresh cilantro leaves*
1/2 cup EVOO (exra virgin olive oil)
1/2 cup chopped red sweet pepper
1/4 cup water
2 T. chopped sweet* or green* onions
2 garlic cloves
3/4 t. kosher* salt
1/2 t. dried oregano
Pinch crushed red pepper flakes*
1/8 t. freshly* ground black pepper (white pepper contains gluten*)
1/8 t. sugar
2&1/2 t. sherry vinegar

For the steak: Rinse steak; pat dry. To make the rub: In a bowl, combine all ingredients. Spinkle rub over steak (both sides); pat evenly with fingers to make it adhere. Let stand at room temp. before grilling.

Chimichurri sauce: In a blender container or food processor combine all ingredients through sugar. Cover; blend until finely chopped, stopping to scrape down sides .Transfer to a bowl. Just before serving stir in sherry vinegar.

"Perhaps growing in grace means appreciating God's grace in a deeper and deeper way."

Don't forget to have some FUN today!!

Love,

Machete Milletti

Cilantro-Marinated Shrimp with Fruit

Talk about an elegant appetizer!! Prep. time:25 min. Ready in 1 hour and 25 min.
(makes 12 servings)

1/2 cup balsamic vinegar
2 T. olive oil (EVOO*)
1*-2 T. honey
2 T. freshly* squeezed lemon juice
1/4 t. kosher* salt
1/4 cup chopped fresh cilantro leaves*
2 lbs.shelled, deveined, cooked large shrimp (tails on)
1 med. avocado, peeled, pit removed, cut into 3/4" cubes
1 med. mango, pealed, cut into 3/4" cubes
1 cup small fresh strawberries, de-stemmed*, and halved
Fresh Cilantro Sprigs

In a large nonmetal bowl, combine vinegar, oil, honey, lemon juice, and salt; mix well. Stir in chopped cilantro. add shrimp; toss to coat. Cover, and refrigerate for at least 1 hour to marinate.

To serve, remove shrimp from marinade; reserve marinade. Arrange shrimp on a large shallow bowl. Add avocado, mango, and strawberries to marinade; toss gently* to coat..Place shrimp bowl on a large serving platter, and arrange the cubes of avocado, mango, and strawberries. Drizzle some of the reserved marinade over top of both layers; discard remaining marinade. Garnish with cilantro sprigs. Serve with decorative toothpicks.

"God gives us the right perspective."

Happy Friday, Friends!!

Love,

MM

Ham & Slaw Roulades

I got your Tea Sammie!!! Remember an asterisk* means something I would change, suggest, or elim. (optional)!!
(makes 12 slices)

1 cup finely chopped green cabbage
1 T. plus 2 t. mayo, divided
1 t. spicy pickle relish
1 t unfiltered* cider vinegar
1/2 t. Sugar in the Raw*
1/8 t. kosher* salt
1/8 t. freshly* ground black pepper (white pepper contains Gluten!)
2 thin, flexible flatabreads
1/3 cup chopped Granny Smith* apple
3 T. finely chopped celery
16 slices potato bread

In a med. bowl, combine cabbage, 1 T. mayo, relish, sugar, S&P tossing until combined. Cover, and refrigerate until cold, approximately 4 hours. Drain before using. Spread remaining 2 t. mayo in an even layer onto flatbreads. On mayo side of each bread, place a lettuce leaf, and 3 slices of ham. Spread a layer of ham onto ham. Starting at a short end, roll up flatbread tightly and evenly to encase ingredients, and form a cylinder. Tuck ends under. Wrap securely in plastic wrap.Refrigerate roulades until ready to serve. Just before serving, remove roulades from plastic wrap. Using a long serrated knife , trim and discard ends from roulades, and cut 6&1/2" slices from each roulade. Serve on a platter* garnished* with a nasturtium* blossom.*

Rejoice!!!!

Have FUN tonight.

Love,

MM

Grilled Cauliflower Steaks with Grapefruit, Watercress, and Pecans

Sam Kass (former White House Chef) wants to take the stress out of healthy eating. The key is to not worry so much about make the "right" choice. Instead, just do as the title of his new cookbook says: Eat a Little Better.
(Serves 4)

1/4 cup grapeseed or veg. oil, plus more for the grill (or broiler*)
2 small heads of cauliflower, bottoms trimmed flat
Coarse* kosher salt
2 large ruby red* grapefruits
1 T. white balsamic or white wine vinegar
1 large bunch (6 oz.) watercress or arugula, thick stems trimmed
1/2 cup pecans, toasted, crumbled, if large

Preheat a gas or charcoal grill to high heat. Pour some oil on a paper towel and rub on the grill grates. Cut each cauliflower head vertically into three "steaks", making sure each piece includes some of the stem so the pieces hold together. Rub with 2 T. oil and season with salt. Grill over direct heat until crisp-tender and charred on both sides, 6-8 min. per side. Meanwhile, peel and segment grapefruit with a knife. To make the dressing, squeeze the leftover juice from the grapefruit pith into a smaller bowl, whisk together with the remaining oil and season with salt. In a large bowl, gently toss watercress with some of the grapefruit dressing. Drizzle remaining dressing onto cauliflower steaks, sprinkle with pecans, then top with grapefruit segments and watercress.

"Living for the Lord leaves a lasting legacy."

Spread JOY around today!!

Love,

MM

Infused Ice Cubes

"Add a little color and flavor with summer fruits, citrus, and herbs suspended in ice cubes." Editor's note: For any new readers - if I use an asterisk*, it denotes changes I would make, like, or suggestions. EVOO stands for Extra Virgin Olive Oil.

What you will need:
Your choice of berries, citrus, or/and* and fresh* herbs
Water
Ice cube trays

Place whole herbs, sliced and chopped citrus, or herb leaves into ice cube tray. Fill tray with water. Allow ice cubes to freeze (about 4 hours). Place into glass with your* choice* of liquid.

"Respect" ~ Aretha Franklin. (pls. check out the lyrics to this song, if you would like. Powerful!!)

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

Love,

Machete Milletti (aka Chef Deb)

Ree Drummond's Roasted Lemon Chicken Legs

I just made these Saturday. DELISH!!!!! Editor's note: this takes at least 30 min. to 6 hours of refrigeration. Take this camping with you in the cooler. Take along your cast iron skillet case you catch some fish!! Again, when you see I have used an asterisk *, it denotes changes I would make or suggestions......
(serves 12)

24 organic* or humanely raised* chicken legs (or any chicken parts you like*), (rinsed well and patted dry*)
6 organic* lemons
1/2 cup olive oil (EVOO*)
4 gloves garlic, pressed
Coarse* Kosher* salt and freshly* ground black pepper (white pepper contains gluten*)

Put the chicken legs in a large resealable bag, squeeze the juice of the lemons and throw in the rinds as well. Add the olive oil , garlic, and a good* amt.of S&P* (salt and pepper), seal the bag. and massage* outside of bag with your hands* to make sure all the surfaces are covered.. Plade in the fride to marinate for at least 30 min or up to 6 hours. Turn the bag over occasionally*. Preheat oven to 450, (or heat cast iron skillet, or grill*). Place the chicken legs on a rimmed* baking sheet, and roast until the juice run clear, 20-30 min. (longer if you are using a toaster oven*).

"Always listen to God's small or LOUD voice. Trust in Jesus. Do what the Holy Spirit tells you to do!"

Love,

Machete Millett (aka MM or Chef Deb)

Easy Buffalo Chicken Wraps (fast fix)

Kinda like spicy sloppy Joes wrapped in lettuce. Easy Peasy. Thanks, Jennifer Nielson!
(serves 6)

1&1/2 lbs. lean ground chicken
1 celery rib, diced
1/4 t. freshly* ground black pepper
1/3 cup ketchup
1/4 cup Louisiana-style hot sauce (I like Tabasco* - it is less spicy than other types. If you use a
    different kind, start with less, you can always add more)
3 T. brown sugar
1 T. unfiltered* cider vinegar
2 t. yellow mustard (make sure it contains Turmeric*)
12 Bibb or Boston lettuce leaves
Crumbled blue cheese, optional

In a large skillet, cook and crumble chicken over med.-high heat for 3 min. Stir in celery and pepper; cook and stir until the chicken is no longer pink and celery is crisp-tender, 2-3 min. Stir in ketchup, hot sauce, brown sugar, vinegar, and mustard; bring to a boil. Reduce heat; simmer, covered, until the flavors are blended, about 5 min., stirring occasionally .Serve in lettuce leaves. If desired, top with blue cheese.And, how 'bout baby carrots on the side*?? Or maybe some Ranch dressing, for dipping.*

"There's nothing like the beauty of a loving heart."

Happy Friday, Friends!!

Love,

MM

Lemony Garbanzo Salad (400 calories or less)

"Everybody goes for this super-fresh salad with the cumin-coriander dressing, especially on warm days." ~ Sonya Labbe. Editor's note: I am going to make this today! I either have all the ingredients in my spice rack or out on my balcony farm!!!! Again, when you see I have used an asterisk*, it denotes changes I would make, or info. for my readers.!!
(serves 4, takes 15 min. to prepare)

1/4 cup EVOO (extra virgin olive oil)
3 T. freshly squeezed* lemon juice
3/4 t. ground cumin
1/4 t. freshly ground black*pepper (FYI: white peppercorns contain Gluten*)
2 cans (15 oz. each) garbanzo beans or chickpeas, drained and rinsed WELL*
3 green onions, chopped
1/2 cup plain yogurt
1 T. minced fresh parsley (I will use flat-leaf from my farm*)
1 T. orange marmalade (not sure I will use this, but have it*)
4 cups spring mix salad greens (I will use iceberg or romaine*)
Lemon wedges*, for serving (my suggestion*)

In a large bowl, whisk together the 1st 6 ingredients; stir in the beans and green onions. In another bowl, mix yogurt, parsley, and marmalade. To serve, divide greens among 4 plates; top with bean mixture. Serve with yogurt sauce and lemon wedges.

"Let's work together to build the kingdom of God."

Love,

MM

Saturday Evening Fancy Camp Dinner: Paella-Style Chicken and Rice (Camping Recline from Sunset Mag, May/2015)

Editor's note: What intrigued me about this recipe (that just resurfaced) is the story/quote that accompanied the recipe. "A little known but important rule of a successful camping trip is this: You want to make one truly special meal - something that seems as if it might be impossible to prepare in a campground but that is, in fact. surprisingly doable. This will be the meal you'll talk about for many camping trips to come. Our chicken-and-rice main dish easily fulfills the fine-dining-in-the-out-of-doors requirement. It has the flavors of paella but cooks on a regular camp stove!"

Editor's note #2: Welcome to any new readers! Let me 'spain the premise of my blog - I am a big time foodie and gourmet chef, Machete Milletti. When you see MM's preceding a recipe, it means it is one that I have devised. If you see an asterisk*, it denotes changes I would make, or suggestions to you, the Reader! EVOO means Extra Virgin Olive Oil. Also, please be sure to please read all the way through before you begin to prepare (in case there is refrigerator or cooling time involved) to make certain you have all the ingredients that you need or want to prepare the dish - esp. if you are planning to go camping (in any form or style)!!!

Paella-Style Chicken and Rice
This recipe serves 6-8 people.

1 small onion (I would use a sweet type*)
1 green bell pepper (I would use a red, orange, or yellow*)
1 cup pimento-stuffed green olives
1/2 lb. Spanish chorizo, or andouille sausage (You can use chicken, pork, beef, or veggie, or vegan*)
1&1/2 lbs. boned, skinned chicken thighs (Or any meat or substitute you prefer*)
1&1/4 t. kosher salt, divided
2&1/2 t. smoked paprika, divided
3 T. EVOO, divided
1 fennel bulb with feathery greens (fronds)
3 large garlic cloves, minced
1/4t. saffron threads
1 can (14&1/2 oz.) diced tomatoes (I would use fire-roasted, diced toms.*)
2 cups Arborio rice
1 cup water
3/4 cup Spanish fine sherry or other dry sherry
1 can (14&12 oz.) reduced-sodium chicken broth
8 oz. thawed frozen shelled and deveined cooked small shrimp (70-110 ct. per. lb.)

At home:
Chop onion and bell pepper, and put in an airtight container. Put olives in a container. Thinly sliced chorizo and package air-tightly. Cut each chicken thigh into 3 pieces, toss  with 1/2 t. each salt and paprika, and package in airtight container. Chill ingredients.

In camp:
Heat 1 T. oil in a 6 qt. pot over med. heat on a camp stove. Add chorizo and saute until browned, about 5 min. Transfer to a plate with a slotted spoon. Brown half of chicken at a time in pot, turning over once, until cooked through, 6-8 min. per batch. Transfer to a second plate. Meanwhile, trim ends from fennel and reserve feathery tops. Halve fennel lengthwise. Cut core out in a V, and thinly slice bulb. Add remaining 2 T. oil to pot along with fennel, onion, and bell pepper. Saute until fennel softens, 7-8 min. Stir in garlic, remaining 3/4 t. salt, remaining 2 t. paprika, and the saffron, and cook until fragrant and sizzling, about 1 min. Add tomatoes; cook, stirring, until thick, about 5 min. Add rice and stir until coated, then stir in 1 cup of water, the sherry, broth, olives, and chorizo. Cover and bring to a boil over high heat. Reduce heat and simmer until rice is tender and liquid is almost absorbed, about 25 min. Arrange chicken with any juices and shrimp over rice. Cook, covered, until shrimp and chicken are hot, about 5 min. Chop fennel fronds and scatter on top.Voila!!*

"To remain faithful where God has placed you, give Christ first place in your heart."

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

Love,

MM

Steamed Cauliflower with Walnut Vinaigrette (Heart Healthy) ~ Martha Stewart

"Walnuts rank higher than most other nuts in a vitamin K compound proven to keep blood vessels in good working order. That vitamin compound has also been proven to keep blood vessels in good working order. Protects skin, too."
(serves 4)

1 t. chopped garlic
1/2 t. kosher salt, divided
1/2 cup walnuts
1/4 cup grated Parmesan cheese
2 T. EVOO (extra virgin olive oil)
1 lb. cauliflower florets
2 T. rinsed and drained capers
1/4 cup chopped flat-leaf* parsley
2 t. red wine vinegar
2 T. oil (your choice of a light* oil), divided
Freshly ground pepper

Preheat oven to 400. Mash the garlic with 1/4 t. salt into a paste. Toss with  the walnuts, Parmesan, and EVOO. Arrange on a rimmed baking sheet until golden (watch carefully*). Steam cauliflower florets in a pot of salted boiling water fitted with a steamer basket until crisp tender, about a 7-10 min. Finely chopped the roasted nuts; toss with the capers, parsley, vinegar, and oil. Season with S&P. Divide cauliflower among plates, spoon on vinaigrette, drizzle with more oil, of your choice*, and serve.

"The Lord is good, a refuge in times of trouble. He cares for those who trust in Him."

Love,

MM

Snappy Tuna Melts

You can lighten up a tuna melt by switching mayo. to a creamy balsamic vinaigrette - makes a great and quick anytime open-faced hero.
(serves 4)

11 oz. light tuna in water, drained well*
1 hard-boiled large egg, peeled*
2 T. reduce-fat creamy balsamic vinaigrette
1 T. stone-ground mustard, optional
4 whole wheat, multi-grain* or your choice* hamburger buns, split
8-10* slices Campari* tomatoes
8 slices reduced-fat, or any kind of Swiss cheese slices you like*

In a small bowl, mix the tuna, egg, vinaigrette, and mustard. Place the buns on an ungreased baking sheet, cut side up. Broil for 4-6 min. from heat for 1-2 min. or until golden brown. Spread tuna mixture over buns; top with tomato and cheese. Broil for 2-3 min. or until the cheese is melted.

"Be the smile of God!"

And, don't forget to have some fun today. Happy Friday!!

Love,

Machete Milletti