Sandwich Nicoise (taste)

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

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

"Combine for a flavor explosion."

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

Stay Cool and Hydrated.

Love,

MM

Garlic Red Potatoes

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

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

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

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

STAY COOL today. Drink WATER!!

Love,

MM

Honey Roasted Carrots

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

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

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

"Don't Quit!!"

Love,

Machete Milletti!!

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

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

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

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

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

Love,

MM

Prosciutto-Wrapped Chicken with Goat Cheese Pesto (Haggens)

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

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

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

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

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

Love,

Machete Milletti

Make Your Own Pesto - Haggen's

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

(no serving size given)

2 cups basil leaves, loosely packed

2 cloves garlic

2 T. pine nuts, toasted

1 t. lemon zest

1 T. freshly* squeezed* lemon juice

1/2 cup Parmesan cheese, grated

1/2 cup EVOO (Extra Virgin Olive Oil)

Kosher* salt and freshly* ground black* pepper

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

"God's promises are sure".

Love,

MM

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

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

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

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

"Whoever refreshes others will be refreshed".

Love,

MM (AKA Machete Milletti/chef Deb)

MM's Frozen Red Grapes

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

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

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

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

Love,

MM

Heirloom Tomato Tart (What America Eats - Seattle Times)

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

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

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

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

"Set your mind on things above".

Love,

MM

Snow Crab Zucchini Rolls (The Great Shellfish Cookbook)

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

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

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

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

Don't forget to have some FUN today!!

Love,

MM (Machete Milleti aka chef Deb)

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

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

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

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

"Praise God from whom all blessing flow".

Love,

MM

2-Ingredient Banana Pancakes (the kitchn)

Editor's note: to any new readers: WELCOME! Please let me 'splain the premise of my blog: I am a Personal chef and dedicated Foodie. I grow most of the herbs I use use in my culinary creations on my balcony farm! I use low sodium, non-processed (if poss.), and uncured products (most of the time) in my recipes (the title will be proceeded by MM's - my chef name is Machete Milletti), and the recipes I offer for your perusal and suggestion are ones that caught my eye and "floated my boat"! My passions are FOOD, and Music, and Farming. If you see an asterisk following an ingredient or process, it is my suggestion, or what I would change to enhance your creation. There are no rules in cooking (only in baking as it is chemistry). If you don't like an ingredient - leave it out. Substitute what YOU like!!! And, you MUST pay attention when you are cooking (IE: do not put the pan on high, and go out to play - 

Doh!!)

K, now to the banana pancakes - 

(makes  8 small pancakes; recipe is easily doubled)

Ingredients

1 medium ripe banana

2 large eggs

Optional extras -choose a few!):

1/8 t. baking powder, for fluffier pancakes

1/8 t. salt 

1/4 t. vanilla

1 T. cocao poser

1 T. honey

1/2 cup chopped nuts (I like walnuts* for this*), chocolate or caramel* chips, or a mix

1/2 cup leftover granola

1 cup fresh fruit like blueberries, raspberries, or chopped apples (I like honeycrisp* and Granny Smith*)

Kerrygold* butter, or oil, for the pan

Maple syrup, jam, powdered sugar, or any other toppings, to serve

Toasted shredded coconut*

Equipment:

Small mixing bowls

Dinner fork

Cast iron or nonstick griddle or skillet

Very thin, wide spatula, like a pancake spatula or fish spatula

Instructions:

Mash the banana: Peel the banana and break it up into several big chunks in a bowl. Use a dinner fork to thoroughly mash the banana. Continue mashing until the banana has a pudding consistency and no large lumps remain; a few small lumps are OK. You should have 1/2-1/2 cup of mashed bananas. Add any extra ingredients: These pancakes are pretty great on their own, but a few extras never hurt. Add 1/8 t. of baking powder for fluffier, lighter pancakes, and whisk in salt, vanilla, cocoa powder, or honey to flavor the pancakes. Save any chunky, heavy ingredients - like nuts or chocolate chips - for when the pancakes are on the griddle. Stir in the eggs: whisk the eggs together until the yolks and whites are completely combined. Pour the eggs over the banana and stir until the eggs are completely combined. The batter will be very loose and liquidy, more like whisked eggs than regular batter. Heat a griddle over med. heat. Melt a little butter or warm a little veg. oil in the pan to prevent sticking if you like. Place a circle of banana mixture on griddle (any size or shape you want*) and do not touch til you see bubbles form on top*. Carefully lift up an edge, if it is the color you like, flip over*. Do not panic if the first pancake isn't the way you like pancakes*. Usually it isn't, but you WILL get the hang of it*!! Serve with any topping or syrup you like. Be prepared for accolades from your adoring fans*!!!

"In God we trust".

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

Love,

MM (Machete Milletti AKA Chef Deb)

Happppppppy 4th of July. This is an American Holiday

Editor's note: We Celebrate Culinary Creations On this HOLIDAY by consuming copious amts. of hot dogs, hamburgers, watermelon, and popcicles. We shoot off fireworks to CELEBRATE our INDEPENDENCE! That what America was built on.

What's in a Culinary Name??

Editor's note: I was watching, "Live with Kelly (Ripa) and Ryan (Seacrest - sp?) today, and it turned out that She, He, and Gelman (producer way back when it was with Regis) all went to Greece at the same time on separate vacations. Ryan said he asked the waiter if the "'Greek Salad' on the menu was a 'Greek Salad?'", and the waiter replied, "They're ALL Greek Salads!!). So there ya go........................... Wha wha wha....

Greek Bulgur Summer Salad (The Seattle Times)

"Whole grains - What's in a Name? In purely technical terms, a grain is the seed of any cereal or pseudocereal. Cereals are a type of grass, and pseudocereals are broad-leaf plants with seeds that resemble cereal grains. A whole grain has three parts: The Bran, which contains fiber, along with antioxidants and some B vitamins. The germ, which contains most of the nutrients, including B vitamins, minerals, some protein and healthy fats. The endosperm, which contains starchy carbohydrates, some protein, and small amount of vitamins and minerals. Whole grain flour and foods made from it, technically contains the bran, germ, and endosperm, so it is a whole grain. But, we tend to digest foods made from flour - even whole grain flour - faster than whole grains that are still intact. (not ground up). Your digestive system has to do all the work, which can make intact grains a slower, steadier energy source." Editor's note: remember, an asterisk* denotes changes, or suggestions that I make to the original recipe.*
(Makes about 8 cups)

1 cup bulgur wheat
1 medium zucchini squash (about 12 oz.), cut into small-to-medium dice
6 scallions, white and light green parts, sliced
1 15 oz. can white beans (cannellini or great northern), rinsed and drained well*
1 pint cherry, grape*, or Campari* (the sweetest*) tomatoes, halved
1/2 cup crumbled feta cheese
1/2 cup EACH fresh mint and flat-leaf parsley, chopped
1/2 cup fresh oregano, chopped (I urge you to grow your own herbs!*)
Zest of one small or 1/2 large lemon
1/4 cup freshly squeezed lemon juice
2 T. EVOO (extra virgin olive oil)
1/2 t. sea salt (I would use coarse kosher salt*)
Freshly ground black pepper, to taste (white pepper contains Gluten*)

In a med.-sized bowl, combine the bulgur with 2 cups boiling water. Stir briefly, then cover (with a lid or clean kitchen towel), and soak for about 25 min, until tender but still a bit chewy. Drain any excess water, and fluff with a fork. While bulgur is soaking, prep the rest of the ingredients. Once bulgur has cooled slightly (to closer to room temp.), add the next five ingredients (zucchini through feta), and gently toss to combine. Sprinkle the chopped herbs and the lemon zest over the salad, and gently toss again. Whisk the lemon juice, olive oil, salt and pepper in a small bowl or liquid measuring cup, and pour over the salad. Toss to combine. Taste for seasoning, adding more S&P* (salt and pepper) if desired.

"Sometimes the only way to discern the truth is to get to the bottom of it all - the roots."

Make it a GREAT day, and have some FUN along the way!*

Love,

Machete Milletti (MM)

Pizza Nuts (Betty Crocker Party Food)

"Changes are OK - you can use chili powder instead of pizza seasoning; if you don't have ground red pepper on hand, use 1/2 t. red pepper sauce."
(16 servings - 1/4 cup each)

4 t. vegetable oil
1 T. pizza sauce
1/2 t. ground red pepper (cayenne)
4 cups lightly salted dry roasted peanuts (or pepitas*, or garbanzo beans*)

Heat oil in a 12" skillet over med. heat. Stir in pizza seasoning and red pepper. Stir in peanuts. Cook about 2 minutes, stirring constantly, until peanuts are evenly coated and hot. Cool slightly . Serve warm or cool. Store in tightly covered up to 3 weeks.

"When you give Praise, you have no room left for complaint!!"*

"Be the Smile of God" today*

Love,

Chef Deb