Grilled Chicken and Prosciutto on Ciabatta with Pesto and Fontina

Oooooo la la!! To any new readers, WELCOME: when I use an asterisk* - it denotes changes I would make or suggestions to the original recipe I am sharing....
(serves 4)

2 T. EVOO (extra virgin olive oil)
4 (5 oz.) chicken breast or thigh* cutlets
1/4 . kosher salt
1/4 t. freshly* ground black pepper (white pepper contains Gluten*)r
8 oz. fontina cheese slices
1/2 t. jarred refrigerated pesto
3 T. water
8 (1" thick) ciabatta bread slices
8 oz. thinly sliced prosciutto or deli Black Forest Ham*

Preheat grill or grill pan* to med.-high. Brush the grill grates with oil. Brush the room temp.* chicken with oil and sprinkle liberally* with S&P. Grill the chicken, uncovered, for 3 min. Turn and top with 2 fontina slices each. Grill, covered, until the cheese is melted and the chicken is cooked through, about 3 min. Stir the pesto and water. Place 1 cutlet each on 4 of the bread slices. Divide the prosciutto and drizzle the pesto mixture among the slices. Top with the remaining bread slices and serve with a big ole' SMILE!!!!

The reason you can't give up: "A child of God is always welcomed home".

Love,

Machete Milletti (aka Chef Deb)

Torta with Grilled Chorizo, Avocado, and Cilantro Cream

Boy, this is RIGHT up my alley!!! YUMOLA.......................
(serves 4)

Torta:
1 T. EVOO (extra virgin olive oil), plus more for the grill or grill pan*
1 lb. fresh chorizo or spicy Italian sausage (4 links)
1 t. coarse* kosher salt
1/4 t. freshly* ground black pepper (white pepper contains Gluten*)
4 Torta or Hoagie rolls, split
Crumbled Cotija or Feta cheese (1/4 cup)
1 large avocado, thinly sliced
1 cup shredded red cabbage
1/2 cup thinly sliced radishes

Cilantro cream:
Sour cream
Cilantro, finely chopped
Green onions, chopped
Lime juice, freshly squeezed
Kosher* salt and freshly* ground pepper, to taste
Freshly grated lime zest
Mix ingredients together, taste, and adjust with more S&P.....refrigerate

Preheat grill or grill pan to medium. Brush the grill grates with oil. Brush the chorizo with the oil and sprinkle with S&P. Grill the meat, uncovered, until thoroughly cooked, about 10 min., turning occasionally. Remove from grill and cut in half lengthwise. Spread 1&1/2 T. Cilantro Cream on the cut sides of each roll. Place 2 chorizo pieces on the bottom half of each roll. Top each with 1 T. of cheese, 3 avocado slices, 1/4 cup cabbage, and 4-5 radish slices. Cover with the top halves of the rolls and serve. I would munch on some Lay's potato chips* and cold red grapes*... to accompany!!

"Sharing God's love = caring for others."

It can be as easy as sharing one of your smiles!!!

Love,

Machete Milletti aka Chef Deb

Plant - Powered Nachos

Happy Friday!! I am going to make these nachos for lunch today, but I am gonna add 4 finely shredded Mexican cheeses blend, and some Queso Fresco cuz I can!! This is the quote that accompanied this recipe: "This version of the game day favorite is packed with superfoods like sweet potatoes and spices that will boost your immunity and help you fight off colds and flu."
(serves 2)

2 sweet potatoes, sliced into 1/8" thick rounds
1 cup canned black beans, drained and rinsed well*
2 T. avocado oil
1/2 t. ground cumin
1/2 t. smoked* paprika
1/2 t. chili powder
1/2 t. garlic powder
1/2 t. kosher* salt
1 ripe tomato, diced
1 jalapeno pepper, thinly sliced
1/2 cup black olives, sliced
1/2 cup scallions, thinly sliced
1/2 cup fresh cilantro, chopped

Preheat oven to 450. Line a large rimmed baking sheet with parchment paper. In a medium bowl, toss sweet potatoes with oil and arrange in an even layer on baking sheet. (sweet potato rounds with overlap). In a small bowl, combine spices. Sprinkle over potatoes. Bake 20 min. or until potatoes are tender and can easily be pierced with the tip of a sharp knife. Remove from oven and top potatoes evenly with the rest of the ingredients - through scallions. Sprinkle with cilantro.

"Let there be Peace on Earth, and let it begin with me."

Love,

Machete Milletti (aka Chef Deb)

Oatmeal Protein Pancakes ~ Gluten free

I saw this one in the paper. Here is the quote, "Packed with protein and fiber, these gluten-free flapjacks deliver a powerful smart start to your day. And, they fit right in with your eat-healthy resolutions!" To any new Readers (and, WELCOME), when I use an asterisk* - it denotes changes I would make or suggestions.....
(serves 4)

2 cups old-fashioned rolled oats,
1/4 cup hempseeds
4 t. baking powder
1 cup (6 large cage-free* eggs) whites
1 T. peanut powder
1 T. pure* maple syrup
1 med. banana
Coconut* oil cooking spray
Blueberries*, strawberries*, diced peaches*, shredded coconut* (optional toppings)

Preheat oven to 200. Combine the oats, hempseeds, and baking powder in a blender until mixture resembles fine powder. Add egg whites, peanut powder, maple syrup, and banana; blend until smooth. Heat a large skillet over med.-high; spray with cooking spray. Ladle about 1/4 cup batter per pancake into skillet. Cover and cook 45-60 seconds. Uncover, flip, cover and cook 30-45 seconds. Transfer pancakes to a plate; keep warm in the oven. Repeat with remaining batter. Serve with your choice of toppings.

Let the games begin!!

Love,

MM

Affogato

Hey, how 'bout trying this DELISH indulgence - cuz YOU are worth it!!!
(serves 1)

2 scoops vanilla bean* ice cream
3 oz. brewed cold coffee
Soft whipped cream
Peanut brittle (or any kind of nut brittle*), crushed
Chocolate (milk or dark*) shavings

Into a glass, add ice cream and the coffee over ice cream. Top with whipped cream, peanut brittle, and chocolate. YUMOLA!! To be even MORE decadent, add a little Baileys*or Kahlua*!

Ponder this (stated by Robin Roberts): "Serene in Nineteen"......

Love,

Machete Milletti aka Chef Deb