Machete Milletti's Sassy Sausage and Zucchini Bake Crowned with Parmesan and Panko

Dear Readers, This is the recipe I made when I preformed it on KCTS TV in Seattle. I grow my own Sorrel, but if you can't find it, Spinach works - just add a little bit more lemon.......Hope you enjoy this Sacred Season!!
(serves 8)

1 lb. Spicy Italian sausage, cooked into crumbles and drained well
2 eggs, beaten
1 cup mayonnaise
1/2-3/4 cup shredded Mexican 4 cheese blend
1 small sweet onion, cut into tiny dice
1 large zucchini, cut into tiny dice
5-6 large sorrel leaves, torn into small pieces (or substitute baby spinach)
1/2 t. lemon pepper
1/2 t. thyme (lemon thyme is best)
1/2 cup shredded Parmesan cheese
Panko bread crumbs

Preheat oven to 325, and spray a 9x13" glass baking pan with cooking spray (I like to use coconut oil cooking spray). Whisk together eggs and mayo. Stir in sausage, Mexican cheese, onion, sausage, zucchini, sorrel, lemon pepper, and thyme. Pour mixture into pan, and top with Parmesan and panko. Bake until bubbly and lightly browned, about 20 mins. I like to serve with with a Caesar salad, and warm garlic bread!

Merry Christmas!!

I wish you all Peace and JOY, and most of all Love,

Machete Milletti ~ AKA Chef Deb

BUTTER

ALWAYS USE THE BEST...........................Except NO substitutes,,,,, cuz WHY WOULD YOU??? I use Kerrygold salted.

Peace,

Machete Milletti (aka Chef Deb)

Linguine with Clam Sauce

This Italian family fav. can be varied by adding 3 cups of drained canned Italian tomatoes to the sauce, and simmer for 30 min. before adding the clams. I would serve a crisp wedge salad and warm garlic bread to complete this delectable feast!!*
(no serving size given)

8 cloves fresh garlic
1/2 t. kosher* salt
1/2 t. white pepper
3 egg yolks
1 cup plus 4 T. olive oil
2 T. Kerrygold* butter
3 T. finely chopped shallots
3 T. flour
2-2&1/2 cups clam juice
3-4 cups coarsely chopped clams
1 cup chopped flat-leaf* parsley
1/2 cup chopped basil
1 lb. linguine
Grated Romano cheese

Crush garlic in a mortar with a pestle until it becomes a paste. Add salt, white pepper, and egg yolks. Beat with a whisk until lemon colored. Continue to beat, adding olive oil a few drops at a time until 2 T. have been added. Continue to beat adding 1 cup olive oil in a thin stream until finished. Set sauce aside. In a frying pan, heat remaining 2 T. olive oil and butter; add shallots and saute over low heat until shallots are light golden. Add flour and continue cooking for 5 min. more, stirring occasionally. Slowly add clam juice, stirring constantly until well blended; then cook 5-8 min. more, stirring occasionally. Slow add clam sauce to garlic sauce, stirring with a whisk to keep well blended. Heat over low; stirring occasionally, until hot. Add clams and continue to heat until hot again. Add parsley and basil. Heat until steaming and serve with freshly cooked linguine, prepared according to package instructions. Top with grated Romano cheese.

"Need wisdom? Seek it from the Source who alone can provide it - God."

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

Love,

MM

Cucumber Honeydew Salad with Feta

Again, I love EVERY ingredient in the title of this recipe. Hope YOU will, too!! "This is a perfect storm of sweet, tangy, cool, and crunchy. If you are making this ahead, don't add the feta cheese until just before serving." And, please remember an asterisk* denotes any changes or suggestions I would make or do.......
(makes 10 servings)

2 T. freshly squeezed* lemon juice
1/4 cup EVOO (extra virgin olive oil)
1 t. honey
1/2 t. kosher* salt
1/8 t. freshly* ground black pepper (white pepper contains gluten*)
1/4 t. poppy seeds (optional)
1 med. honeydew melon (3&1/2-4 lb.), seeded, and cut into bite size cubes
1 Persian* or English* cucumber, unpeeled and cubed
1/3 cup finely chopped red onion, briefly rinsed (tames the sharp and raw taste)
3 T. chopped fresh dill weed
4 oz. feta, crumbled

In a large bowl pour lemon juice. Whisk in olive oil in a slow, steady stream until incorporated. Whisk in honey, S&P, and poppy seeds, if using. Add melon, cucumber, onion, and dill weed. Toss to combine. Top with feta just before serving.

"God cares for the vulnerable." WE all need to, too!

I wish you Peace, Joy, and most of all Love,

Chef Deb

Tuna and White Bean Salad

This is a "What am I gonna have for lunch - oh, let me look in my pantry" sort of recipe that is WAY easy and WAY good for you!!
(serves 1)

1 can low-sodium* chunk tuna in water, drained
1 can of white beans, drained and rinsed well*
Capers, rinsed
Kalamata olives, quartered
Olive oil
Fresh lemon juice
Red wine vinegar
Kosher* salt
Freshly* ground black pepper

Place tuna in a bowl, and flake with a fork. Add the rest of the ingredients to taste. Stir. Serve over salad greens. You can also add chopped walnuts and diced roasted red peppers.

"Do your decisions please God?"

I wish you Peace and Love today,

Machete Milletti aka MM and Chef Deb

Middle East Carrot Salad

My Aunt Donna sent me a couple of cookbooks - this recipe was in one of them. Floated MY boat!!!! "Use as an accent with meat and potatoes, rice, or pasta".
(serves 4)

6 large organic* carrots, peeled and cooked
3-4 cloves of fresh garlic, minced
1 T. veg.* oil
1 T. paprika
1 T. chopped flat-leaf* parsley
Kosher* salt, to taste*
1/2 t. cumin
Juice of a large lemon or 1&1/2 T. vinegar (your choice - I would use unfiltered apple cider*)

Slice carrots into 1/4" rounds. Mix all other ingredients and add to carrots. Marinate 3-4 hours or overnight.

"What are you building your life around?"

Love,

MM

All-American Barbecued Chicken

This one came from a food mag. that I read long ago, but just resurfaced to my attention. Here is the quote, "With half the work done the night before, this favorite can be your go to recipe for an impressive meal with minimal effort!" Just another reminder to any new Readers (and,WELCOME) an asterisk* denotes any changes or suggestions I would make..........or use.....................And, make sure to ALWAYS read the recipe all the way through as this one requires overnight marination!
(makes 14 servings)

Chicken:
3&1/2-4&1/2 lb. meaty chicken pieces (I would use thighs* and legs*)
1/2 cup freshly* squeezed* lemon juice
1/4 cup veg. oil
4 cloves garlic, minced
1&1/2 t. kosher* salt

BBQ sauce:
1 cup water
1/3 cup coarsely chopped sweet* onion, small
3 T. Kerrygold* butter
2 T. packed brown sugar
1 T. yellow mustard
1 T. unfiltered* apple cider vinegar
1 cup ketchup
3 T. Worcestershire sauce
2 T. fresh* lemon juice
1/8 t. cayenne pepper (optional)

If desired, remove chicken skin. Divide chicken between 2 resealable plastic bags set in shallow dishes.
For the marinade: in a small bowl combine the 1/2 cup lemon juice, oil, garlic, S&P. Pour marinade over chicken.Seal bags, turn to coat chicken. Marinate in the refrigerator overnight, turning bags occasionally.
Meanwhile, for barbecue sauce, in a large saucepan combine water, onion, butter, brown sugar, mustard, vinegar, and a pinch of black pepper. Bring to boiling; reduce heat. Simmer, uncovered, 20 min. Stir in ketchup, Worcestershire sauce, lemon juice, and cayenne pepper, if desired. Return to boiling; reduce heat. Simmer, uncovered, 50-60 min. or until desired consistency. Transfer to a storage container; cover and chill.
For a charcoal grill arrange med.-hot coals around a drip pan. Test for med. heat above pan. Drain chicken, discarding marinade. Place chicken on grill rack over drip pan. Cover; grill 50-60 min. or until chicken is tender and no longer pink (180 degrees F.) Brush chicken with BBQ sauce after 20 min. of grilling, and frequently during the last 10 min. of grilling. For a gas grill, preheat grill. Reduce heat to med. adjust for indirect cooking. Grill as above.
Serve chicken with remaining sauce, plenty of napkins, and a big ole smile!!

"Our lives speak louder than our words."

Love,

Machete Milletti aka Chef Deb