BLT Tacos

I made these yesterday = DELISH!! This recipe calls for baking your bacon - which is what I always do -  less grease in the air, and less mess to clean up. You, of course, can fry, or microwave it - if time is of an essence.
(serves 4)

1 lb. thick cut uncured* bacon
1 pint cherry tomatoes, quartered (mixed colors are pretty here)
1 small jalapeno, seeded, and finely chopped (wear gloves!*)
2 T. fresh cilantro leaves*, chopped
1&1/2 t. fresh lime juice, plus more to taste
Kosher salt, to taste
1/2 cup mayonnaise
1&1/2 t. Cholula or other hot sauce, or taste, plus more for serving
8 (6") corn or flour tortillas
Romaine lettuce or iceberg* leaves, torn into bite-size pieces or shredded*
1 avocado, sliced

Heat oven to 400 degrees. Lay bacon in an even layer on a rimmed baking sheet, and bake until browned and crisp,15-20 min. Transfer to a paper towel-lined plate and let cool. While bacon is cooking, toss together tomatoes, jalapeno, cilantro, lime juice, and a large pinch of salt in a med. bowl. Taste and add more lime juice and salt, if needed. In a small bowl, whisk together mayonnaise and hot sauce. Lay a clean kitchen towel in a med. bowl. Using an open flame from a stove top gas burner (or in a skillet on an electric burner), warm and lightly char tortillas, 30 seconds to 1 min. per side. Transfer warmed tortillas to a towel-lined bowl and cover with a towel to keep warm while you finish remaining tortillas. Serve, letting people make their own tacos by layering bacon, salsa, lettuce, spicy mayo, and avocado, on tortillas. Top with more hot sauce, if desired.

"Happiness is a fleeting emotion. Joy comes from the Lord."

Be the Smile of God today!!

Love,

MM

Grilled Chipotle Shrimp ~ Healthy Cooking

"It's so easy to make, yet has a serious WOW factor. The creamy dipping sauce mellows out the shrimp's heat perfectly." Editor's note: can I hear "Tail Gate Partay!!!!!" And, once again, I urge you to read this - or any recipe all the way through before beginning to create. Saves frustration.
(makes about 5 dozen with 1&1/4 cups sauce)

Shrimp:
1/4 cup packed brown sugar
2 chipotle peppers in adobo sauce, chopped, plus 1/4 cup adobo sauce
6 garlic cloves, minced
2 T. water
2 T. freshly* squeezed lime juice
1 T. EVOO (extra virgin olive oil)
2 lbs. uncooked large shrimp, peeled, and deveined - leave the tails on*

Cilantro Cream Sauce:
1 cup sour cream or plain Greek yogurt*
1/2 cup minced fresh cilantro
2 garlic cloves, minced
1&1/2 t. grated lime peel
1/4 t. kosher* salt
1/4 t. minced fresh mint (mint is SO easy to grow either inside or out, and you can use it in so many ways*
      I grow 2 kinds on my balcony farm - generic and lemon - lemon mint is fantastic with lamb*)

In a small saucepan, bring the brown sugar, chipotles, adobo sauce, garlic, water, lime juice, oil, and salt to a boil. Reduce heat; cook and stir 2 min. longer. Remove from the heat; cool completely. Transfer mixture to a large resealable bag and turn to coat. Refrigerate for up to 2 hours. Drain and discard marinade. Thread shrimp onto metal or soaked wooden skewers. Grill shrimp on an oiled rack, covered, over med. heat or broil 4" from the heat for 6-8 min. or until shrimp are pink, turning once. Serve with sauce.

"Rise, Shine, Give God Glory!!"

Love,

MM

                     

Thai Noodle Bowl - Campbell's Kitchen

This one is right up my alley!! Tho, HIGH in sodium!! Here is their quote: "30 minutes.is all it takes to make this incredibly tasty soup. Sauteed garlic, tender-crisp carrot strips, and rice noodles are cooked in a ginger flavor infused broth and garnished with fresh cilantro, green onions, and salted peanuts. It's a light and flavorful soup that's sure to impress."
(serves 6)

1 T. peanut oil
2 cloves garlic, minced
1 carton (32 oz.) Swanson Thai Ginger Flavored Infused Broth
1 large organic* carrot (I find organic carrots to be sweeter*), peeled and cut into 2" matchstick-thin strips
     about 1 cup
 8 oz. (1/2 of a 16 oz. package) wide (I like thinner noodles*), cooked, prepared according to package
     directions
3 T. sliced green onions
1/3 cup chopped fresh cilantro leaves
3 T. chopped dry roasted salted peanuts
6 lime wedges

Heat the oil in a 2&1/2 qt. saucepan over med.-high heat. Add the garlic and cook and stir for 45 seconds.
Add the broth to the saucepan, and heat to a boil. Reduce the heat to med. Add the carrot and cook for 5 min. or until tender-crisp. Add the noodles to the saucepot, and cook until the mixture is hot and bubbling. Serve topped with green onions, cilantro, and peanuts with lime wedges on the side.

"Serve continuously"

Love,

MM

Grilled Apples

Editor's Note: I am a Professional Product Demonstrator and Salesperson. My personal record was selling over $2000 worth of green beans on a Saturday at Costco in Kirkland, WA. I used to teach Elementary Physical Education (my major at the University of Northern Colorado - my minor was in abnormal pyschology), where I taught little kids basic skills, and manners. Basically how to get along in life without me in their shirt pockets telling them what they ought to do to get along. Life is NOT FAIR. We are not in Heaven. NO ONE IS NORMAL. What is that definition mean, anyway?? EVERYONE is brilliant at something = God's plan for us. SO, those things being said, I KNOW how to sell, and demonstrate products. How to use green beans or Brussels sprouts so anyone will want more! I can convince people to buy things. Which is WHY I share recipes with you, Dear Readers. Now, on to today's post.. I am talking about apples, and grilling them. You can cook them outdoors, or indoors. On your barbeque, campfire, grill pan or George Foreman grill! So, I am suggesting you take advantage of the bounty of the season(s), and buy or pick some delicious and GOOD for you apples, and heat em up!! Again, if you see MM's (my chef name is Machete Milletti) preceding a shared recipe, it is one of mine. When you see an asterisk*, it denotes suggestions or changes I would or have made! My job is to offer you chances to expand your palet.

Grilled Apples:

2 T. pure* maple syrup
2 T. melted Kerrygold* butter
2 T. freshly* squeezed* lime juice
1 T. freshly* grated* ginger root
1/4 cup orange juice (freshly squeezed*)
1/2 t. 5 spice powder.

Core apples and cut into rings. Grill 10 minutes, basting with marinade. Serve with pork or ice cream, and a big ole' smile!!!

To God be the Glory - Great Things He Hath DONE!!!

Love,

MM (AKA Machete Milletti/Chef Deb)

Cheesy Orzo Tomatoes

Here is a DELISH way to use the bounty of the season from your garden, balcony, farmers' markets, or grocery store!
(serves 4)

4 large ripe tomatoes
2/3 cup uncooked orzo pasta
1/2 cup (4 oz.) Boursin or Alouette cheese
2 T. chopped flat-leaf* parsley
1/2 cup freshly* grated Parmesan cheese

Cut a thin slice off the top of each tomato. Scoop out some, but not all, of the pulp. Preheat oven to 375 (or use your toaster oven*). Cook orzo according to package directions. Drain pasta; reserve 3 T. cooking water and set aside. Combine orzo, Boursin, parsley, and reserved cooking water. Spoon mixture into tomatoes; transfer to a baking dish. Sprinkle with with the grated Parmesan. Bake 25 min. and serve with a smile!!

"Jesus loves me, this I know - for the Bible tells me so!"

Love,

MM

Green and Gold Salsa

Editor's note: This is a quick and healthy alternative to calorie laden creamy dips for your next Tail Gate Party!!
(makes 3 cups)

1 cup frozen shelled edamame, thawed
1 cup (about 5 oz.) frozen white* or yellow corn, thawed
1 cup cubed avocado
1 cup pico de gallo
Sliced Persian* cucumbers
Tortilla chips

Combine 1st four ingredients until well blended. Serve with the cucumber slices and tortilla chips.

"Focusing on Christ puts everything else into perspective."

Stay safe, drink LOTS of water, check on your neighbors, and don't forget to have some FUN today!!!

Love,

Machete Milletti (aka MM/chef Deb)

Green Pasta with Shortcut Turkey Meatballs ~ Martha Stewart

Happy Friday, Friends!! I DO have the soup (recipe) I posted yesterday going right now in my crockpot, and BOY does it ever smell GOOOOOOD in here! Can't wait to have a bowl.

Green Pasta with Shortcut Turkey Meatballs:
(serves 4)

7 cups packed spinach leaves, well washed and dried
2 cups packed fresh basil leaves
1 T. freshly squeezed lemon juice
1&1/2 cups frozen petite* peas, thawed
1/3 cup EVOO (extra virgin olive oil), plus more for drizzling
1/3 cup grated Parmesan or Grada Padana*, plus more for serving
Kosher salt and freshly ground pepper
12 oz. sweet Italian turkey sausage (3-4 links)
1 lb.short pasta, such as penne rigate

Preheat oven to 450. In a food processor, or blender*, combine 4 cups of spinach, basil, lemon juice, 1/2 cup peas, and olive oil; process until combined to make pesto. Pulse in cheese; season with S&P. Using kitchen shears, snip sausage into 1" pieces. Drizzle with oil; roast on a rimmed baking sheet until undersides are brown, 7-8 min. Flip and push to one side. Lightly drizzle remaining 3 cups spinach with oil; season with S&P. Scatter evenly over other half of sheet; roast until sausage is cooked through and spinach is crisp, 5-6 min. more. Meanwhile, cook pasta in a pot of salted boiling water according to package directions. Drain, reserving 1 cup pasta water. Return pasta to pot; add pesto, sausage, remaining 1 cup peas, and pasta water., 1/4 cup at a time, until evenly coated. Season with S&P. Serve, topped with crisped spinach, more cheese, and a drizzle of oil.

"Treat others the way you want to be treated."

Love,

MM

Mexican Cabbage Roll Soup - Healthy Cooking

"I love sharing our humble and hearty soup made with beef, cabbage, and green chiles. A blast of cilantro gives it a full-flavored finish." Editor's note: I AM gonna make this one!! Remember, if I use an asterisk*, it is a suggestion I would make or use! Also, you can adjust the amts. and measurements in ANY recipe to suit your needs or desires.
(serves 6 - 2 quarts)

1 lb. lean ground beef  (90% lean)
1/2 t. kosher* salt
3/4 t. garlic powder
1 T. extra virgin olive oil (EVOO)
1 med. sweet* white onion, chopped
6 cups chopped cabbage (about 1 small head)
3 cans (4 oz. each) chopped green chiles (I would use Hatch* - from New Mexico)
2 cups water
1 can (14&1/2 oz.) reduced-sodium beef broth
2 T. minced fresh cilantro leaves*
Pico de gallo
Sour cream

In a large saucepan, cook and crumble beef with seasonings over med.-high heat until no longer pink, 5-7 min. Remove from pan. In the same pan, heat oil over med.-high heat; saute the onion and cabbage until they are crisp-tender, 4-6 min. Stir in beef, chiles, water, and broth; bring to a boil. Reduce the heat; simmer, covered, to allow the flavors to blend, about 10 min. Stir in cilantro. If desired, top with pico de gallo and sour cream.
Freeze option: freeze cooled soup in freezer containers. To use, partially thaw in fridge overnight. Heat through in a saucepan, stirring occasionally.

"Tribulation: God's fastest road to patience, character, hope, confidence, and genuine love."

Love,

Machete Milletti (aka MM/Chef Deb)

Homemade Peanut Butter - Healthy Cooking

With school a comin' -  here is an EASY recipe for this GREAT and Healthy standard:
(makes about 1 cup)

2 cups unsalted dry roasted peanuts
1/2 t. sea* salt
1 T. honey

Process the peanuts and salt in a food processor until desired consistency, about 5 min., scraping down the sides as needed. Add honey; process just until blended. Store peanut butter in an airtight container in the fridge.

We MUST work together to survive!!!

Love,

MM

Grilled Onions with Crumbled Feta ~ BH&G

"The crackle of a big wood fire turns an ordinary backyard BBQ into Summer's Hottest Party"! Editor's note: And in this one, 2 Portland Chefs and Grilling Experts share their secrets for cooking over an open flame without getting burned. Plenty of summer left to get out there and SAVOR it!!!
(serves 8)

2 red onions (about 1&1/2 lbs. total, each 3" in diameter), peeled
1 T. EVOO (extra virgin olive oil)
Kosher salt and freshly* ground pepper
1/4 cup honey (unfiltered is fine to use*)
1/4 t. ground chipotle chile pepper (or cayenne*)
1/2 cup crumbled feta cheese
1/2 cup walnuts toasted (use a dry skillet on med.-high heat - watch carefully so they don't burn*)
2 T. snipped fresh chives

Heat grill to medium. Quarter onions lengthwise. Place in a bowl of cold water; let stand for 10 min. drain. Drizzle with olive oil and season with S&P. Transfer to grill rack. Grill 15-18 min., or until charred and tender inside, turning to brown. Combine honey, chile pepper, and 1/4 t. kosher salt. Serve onions topped with feta, walnuts, and chives. Drizzle with honey mixture. You can make these ahead - Cool onions after grilling. Cover; chill up to 24 hours. To reheat, place in a cast-iron skillet, grill 5 min. or until warm, turning once.

"Confession: Explaining how we have failed so that God will not be blamed for the consequences."

Stay Cool. Drink copious amts. of water. Check on your neighbors!!

Love,

MM

Pesto Yogurt Dip & A Few Ways to Use Your Leftover Pesto!

Editor's note: continuing on from the Presto Pesto.....

Pesto Yogurt Dip:
(makes 1 cup, serves 6)

In a small serving bowl, combine 1/2  Presto Pesto and 1/2 cup plain whole milk yogurt. Top with chopped basil or flat-leaf* parsley, if desired.
Serve with dippers:
   Roasted Cauliflower
   Baby Carrots
   Tortilla Chips
Store remaining pesto in the refrigerator in a glass jar for up to 5 days.

Leftover Pesto:

Top baked chicken or fish
Drizzle on rice bowls
Spread on baguette slices
Spread on garlic naan*, top with tomato slices*, shredded mozzarella*, and basil* - bake for a mini pizza*

"Sometimes our To Do list has to wait."

Love,

Machete Milletti

Presto Pesto (Dip) ~ Kitchen Prescription

"Give your tailgate spread a better-for-you boost with this protein-packed snack". Editor's note: I will give you the recipe for the Presto Pesto, then the Pesto Yogurt Dip! Then after that a few ways to use your leftover Pesto. If you really want to make pesto the way it is SUPPOSED to be made, use a mortar and pestle. I have a really heavy and pretty marble one. But, DO NOT DROP IT ON YOUR FEET!! DOH.

Presto Pesto:
(makes 2 cups)

2 cups tightly packed basil or arugula leaves
1 16 oz. wedge Parmesan cheese, rind removed, quartered (I would us Grana-Padano Parm.*)
1/2 cup unsalted roasted almonds or pinenuts*
1 clove garlic (I would use 2*)
1/2 cup EVOO (extra virgin olive oil)
1/4 cup freshly* squeezed* lemon juice
1/2 t. sea salt (I would use coarse kosher salt)

Place the first 4 ingredients in a food processor or blender*. Pulse until finely ground. Add the olive oil, lemon juice, and salt. Process until smooth, scraping down sides as needed, until fully blended.

"Maturing: Discovering that the most difficult lessons that we will ever learn are the ones we thought we already knew."

Happy Friday, Friends!!!

Love,

Machete Milletti

Macadamia-Banana Crunch Bars ~ Fit For Life (Food as Fuel)

"This is a calorie-and nutrient-dense bar that you can freeze and take on hikes or other outside activities" to keep ya going!!
(serves 12)

2 cups chopped macadamia nuts
6 pitted Medjool dates
2 T. honey
1/4 cup dried sliced banana
1 T. ground flax
1 T. hemp seed
1 t. cinnamon
1 T. dried, ground acai
1/2 t. sea salt (I would use coarse kosher* salt*)

Place 1 cup macadamia nuts and 6 dates into a food processor; blend to a paste. In a med. bowl, blend paste with the rest of the ingredients. Mix thoroughly with a wooden spoon. Place mixture on parchment paper, and roll into a log. Freeze for 20 min. then cut into 3" mini logs.

"Tribulation: God's fastest road to patience, character, hope, confidence, and genuine love ~ see Romans 5:1-6)"

Love,

MM

Bite-Size Tuna Melts ~ Parade mag.

YUMOLA!!!
(serves 6)

1 cup mayonnaise
1/2 cup chopped celery
Zest of 2 lemons
3 green onions, chopped
2 cans oil packed tuna, drained
6 slices pumpernickel party bread
3 slices Swiss cheese, halved
4 sliced cherry tomatoes

Heat broiler. In a med. bowl, mix mayo., celery, zest, and onions (reserve some for garnish*). Fold in tuna. Divide evenly among the pumpernickel. Top evenly with the cheese; broil 30-60 seconds or until bubbly. Top evenly with tomatoes, and reserved onion.

"How deep is the Father's love for us."

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

Love,

Machete Milletti

Golden Dal with Gingered Tomatoes ~ Martha Stewart

Editor's note: this one appeals to me on many levels!! Remember, if you see an asterisk* in any recipe I offer for your perusal, it denotes changes I would make.
(serves 6)

2 cups red lentils, rinsed
8 cups water
Kosher salt and freshly ground pepper
1 t. ground turmeric (be careful when using turmeric - it WILL dye your clothing!!*)
5 cups assorted orange and yellow veggies (such as organic* carrots - they are sweeter*, golden
     beets, and orange bell peppers)
1 T. cumin seeds
1/4 cup raw unrefined coconut oil (or avocado oil*)
4 shallots, thinly sliced (1 cup)
1 piece ginger root (2"), peeled and julienned (thin strips*), 1/4 cup
3 cups halved cherry or grape tomatoes
Greek yogurt and fresh mint leaves, for serving

In a large pot, combine lentils, 2 t. salt, turmeric, and 8 cups of water. Bring to a boil, then reduce heat to med.-low and add veggies. Simmer, stirring often, until veggies are tender and lentils have broken down, about 45 min. Season with more salt, if desired. Meanwhile, in a large skillet, heat cumin seeds in oil over med.-high until sizzling, 1-2 min. Add shallot and ginger; cook, stirring occasionally, until brown, 3-4 min. Add tomatoes; season with S&P. Coo, stirring often, until tomatoes just begin to burst, about 2 min. more. Spoon tomato mixture over lentils and serve, topped with a dollop of yogurt and mint.

"The only gift I have for you is the truth."

Happy Friday, Friends!!

Love,

Machete Milletti