5 Ingredients Slow Cooker Sriracha Chicken

It IS still WINTER, and this one WILL warm ya up!! Once again, to any New Readers (and Welcome), when you see that I have used an asterisk* - it denotes changes I have made or suggestions that vary from the recipes I share with you!! Bon Appetit.......
(serves 6)

2 lbs. boneless, skinless chicken thighs
1 cup all-purpose flour (or use potato or rice flour to make this Gluten free*)
1 cup orange marmalade
1/4 cup Sriracha sauce
Juice of 2 limes

Rinse and dry the chicken well. Coat in the flour, shaking off the excess (when I was a little girl, we used to put the flour in a clean paper bag, add the chicken, close the top of the bag, and shake shake shake*!), and place in the bottom of a 6 qt. slow cooker. In a bowl, combine the marmalade, Sriracha sauce, and lime juice. Pour over the chicken. Cook on low for 4 hours, stirring once or twice to fully coat the chicken in the sauce. Serve on a bed of rice with a cool wedge salad*, carrot and celery sticks, and a big smile to those who come to your table!!

Love One Another,

Machete Milletti (aka Chef Deb)

Slow Cooker Root Veggie Winter Soup

This is going in my crock pot as I write this.!! I did start with chicken bone broth, and at the end of the day yesterday - added sage sausage that I cooked to crumbles, and also added a can of stewed toms., and a can of black eyed peas (drained and rinsed well). I also added a bay leaf, and some lemon thyme from my farm.But you could easily make this totally vegetarian, if you prefer...
"You can serve this over rice or with grilled baguettes"..
(no serving size given)

1 (32 oz.) carton low -sodium veg. broth
1 (10 oz.) can low-sodium chicken broth
1&1/4 cups water
1 t. caraway seeds, divided
1/4 t. dried cilantro, or more, to taste
1 t. dried tarragon
1/4 t. coriander seeds
1&1/2 lbs. colored carrots, peeled and sliced (I used organic orange, just washed well, and cut into
     chunks*)
1 lb. parsnips, peeled and sliced (I do not like parsnips, so I omitted these*)
1 large rutabaga, peeled and cubed
1 large sweet* onion (the original recipe called for a white onion)
Ground white or freshly ground black pepper (white pepper contains Gluten*)
1 green onion, chopped (I used 2 from my farm*)

Combine veg. broth, chicken broth, and water in a slow cooker set on HIGH. Stir in 1/2 t. caraway seeds and dried cilantro. Combine remaining 1/2 t. caraway seeds, tarragon, and coriander seeds in a spice grinder (or mortar and pestle - I  love my marble one!*); pulse until finely ground. Stir into the slow cooker. Stir in carrots, parsnips, rutabaga, and onion, into the slow cooker. Cook on High until liquid is boiling. Reduce to Low and cook until veggies are tender when pierced with a fork, about 5 hours. Season with pepper; garnish with green onion.

Live your life so you get a card in the mail that says, "IT'S FUN TO HAVE A FRIEND LIKE YOU.."

Love,

Chef Deb (aka Machete Milletti)

Asian Turkey Meatballs with Lime Sesame Dipping Sauce

I am making these today!! Hope you will, too.....
(serves 4 - 12 meatballs)

Meatballs:
1/4 cup panko bread crumbs
1&1/4 lbs. 93% leans ground turkey
1 large egg
1 t. fresh ginger, minced
1 clove garlic, minced
1/2 t. kosher salt
1/4 cup chopped fresh cilantro
3 scallions, chopped
1 T. soy sauce (I use Ponzu Citrus Sauce*)
2 t. toasted* sesame oil

Dipping Sauce:
3 T. reduced sodium soy sauce or Ponzu*
1&1/2 t. toasted sesame oil
1&1/2 T. fresh lime juice
1&1/2 T. water
1 T. chopped fresh scallion

Preheat oven to 500. In a large bowl combine all the meatball ingredients. Gently mix with your hands until well combined. Shape meatballs 1/4 cup in size and transfer to a rimmed* baking sheet. Bake until cooked through and browned, about 15-18 min.
For the dipping sauce: mix the lime juice, water, soy sauce, and remaining sesame oil in a bowl. Add the scallions and set aside. Transfer the meatballs to a serving dish. Sir the sauce, then drizzle the meatballs with a little of the sauce. Serve the meatballs with the remaining sauce on the side.

"A word of encouragement can make the difference between giving up and pressing on."

Love,

MM

Mexican Rice

No need to go out when you can make this restaurant style rice side or main at home!! Remember, when I use an asterisk*, it denotes changes I would make or suggestions. Bon Appetit!!
(serves 6-8)

1 28 oz. can whole peeled San Marzano* tomatoes
1 med. sweet* onion, peeled and roughly chopped
2 cups low sodium* chicken stock (I use chicken bone broth* from Trader Joe's - or their L.S. broth*)
1&1/2 t. kosher salt
1/2 t. ground cumin
1/3 cup neutral cooking oil (I would use avocado*oil)
2 cups long-grain white rice
1-2 chile peppers such as jalapeno or serrano, seeded and minced (wear gloves*)
4-5 garlic cloves, pressed
1/4 cup finely chopped fresh* cilantro
Juice from 2 limes, plus additional wedges for serving
Roasted pepitas*, for serving

Place the tomatoes and onion in a blender or food processor and puree until smooth. Transfer 2 cups of the tomato mixture to a med. saucepan. Stir in the chicken stock, salt, and cumin and bring liquid to a boil over med. heat. You can reserve any excess for another use). Meanwhile, heat the oil in a heavy Dutch oven over med.-high heat. When the oil is sizzling, add the rice and saute, stirring frequently until lightly toasted and golden, 8-10 min. add the jalapenos and cook until they have softened, about 2 min. - lowering the heat if necessary. Add garlic and cook for an additional 30 sec. Pour the boiling tomato mixture over the rice, and stir to combine. Turn heat to low and cook, covered, until liquid has evaporated and rice is done, about 15 min. Remove from heat and gently stir the rice. Re-cover the pot and allow to rest undisturbed for an additional 10 min. Add cilantro and lime juice; fluff gently with a fork. Taste and adjust seasoning, if desired. Serve with additional lime wedges, and garnish with pepitas, if using.

"Be the living expression of God's kindness; kindness in your face, kindness in your eyes, kindness in your smile, kindness.." ~  Mother Teresa

And, LOVE one another,

Chef Deb aka Machete Milletti

Raspberry Cornbread ~ Gluten Free

This is courtesy of the Seattle Times last year, but it just came back to my attention - as a different kind of cornbread adventure for your taste buds!!
(serves 12)

8 oz. Kerrygold butter, browned and warm
14 oz. powdered sugar, plus 2 oz. to sprinkle at the end
8 oz. cornmeal
3 oz. gluten free flour
1&1/2 t. kosher salt
1&1/2 t. baking powder
8 egg whites
60 fresh raspberries

Preheat oven to 350. Line muffin tins with paper cups. In a stainless-steel bowl, whisk together all ingredients, except the reserved 2 oz. of powdered sugar, until the batter is lump free. Scoop the batter into the prepared muffin tins, 3/4 of the way full. Place 5 raspberries in the center of each. Bake at 350 for 15 min. Rotate the muffin tin, and continue to bake until the batter is a light golden brown, and the center is firm to the touch - about 10 more min. Remove from the oven and cool. Dust with 2 oz. of the powdered sugar (it is easiest to do this using a little sieve - tapping it over the cornbreads*).

"O Lord, let thy mercy be upon us, as our trust is in Thee. O Lord, in Thee I have trusted, let me never be confounded."

Don't forget to have some FUN and LAUGH OUT LOUD today!!

Love,

MM

Basic Chocolate Mug Cake - with Variations

Happy Friday, Friends!! This one is from Kitchen Prescription, and this is their opening quote: "When you're craving something sweet and chocolatey, a mug cake provides near-instant gratification. While these little cakes are simple to make, every ingredient counts, so be sure to use high-quality cocoa powder, butter, and add-ons."
(serves 1)

6 oz. mug.
Cooking spray (I use coconut* oil C.S. from Trader Joe's)
1 T. whole-wheat flour
1 T. all-purpose flour
1/4 t. baking powder
2 t. unsweetened cocoa powder
2&1/2 t. sugar (I use Sugar in the Raw* - turbinado*)
Pinch of kosher* salt
1 t. melted unsalted Kerrygold* butter
1 T. vanilla whole milk yogurt
1 T. 2% milk or non-daily milk alternative
1/8 t. vanilla extract

Spray the mug with the cooking spray and set aside. In a small bowl, combine dry ingredients. In another small bowl, whisk together the wet ingredients. Pour the wet ingredients into the dry and combine. Spoon mixture into mug. Microwave 35 seconds. I f cake doesn't look set, cook another 10 seconds. Allow cake to sit 1 min. after removing from microwave.

Variations:
Mint cookie: add 1/8 t. peppermint extract to wet mixture and one crumbled sandwich cookie - like Oreos to dry mixture. Garnish cake with 1/2 cookie.

Chocolate-Raspberry: Add 1/3 cup raspberries to wet mixture and 1 T. mini chocolate chips to dry miture. Top finished cake with 1 T. whipped cream and raspberries.

Peanut Butter:  Add 2 t.creamy peanut butter to wet mixture and 1 t. peanut butter chips to dry mixture. Sprinkle another 1 t. peanut butter chips on top before microwaving.

Salted Caramel: Microwave 2 small caramels - like Kraft - for 25-30 seconds, until melted. Add to wet mixture. Break up 2 thin* pretzel twists and add to dry mixture. Top finished cake with q additional pretzel twist and 1 additional melted caramel.

All these ideas sound YUMOLA to me!!

Celebrate your life and others' today.

Love,

Chef Deb - Machete Milletti

Creamy Tomato Soup with Popcorn!

Happy Valentine's Day!! This one was in the Seattle Times yesterday, and since it is RED, I wanted to share it with you. Editor's note: add the popcorn to each spoonful, not all at once to prevent the popcorn getting soggy (unless you are a VERY FAST EATER!!!)
(serves 4 - 6 cups)

1 T. EVOO (extra virgin olive oil)
1 small sweet* onion, chopped at least 1/2 cup)
1 clove garlic, minced
2 14.5 oz. cans no salt added diced tomatoes, plus their juices
2 T. tomato paste (I use the tube*)
2 cups low-sodium chicken broth or veg. broth
1/2 cup whole milk
2 t. honey or agave
Kosher* salt, to taste
Freshly ground white pepper (tho white pepper contains Gluten*)
2 cups plain or cheddar popcorn

Heat the oil in a large soup pot over med. heat. Once the oil shimmers, add the onion and cook for about 4 min. stirring occasionally, until softened and translucent. Stir in the garlic; cook for about a minute, until fragrant. Add the tomatoes and their juices, the tomato paste, and broth; increase the heat to med.-high and bring to a boil, then reduce the heat to med.-low and cook for 15 min., stirring occasionally. Stir in the milk, honey, S&P, then remove from the heat. Use an immersion blender stick to puree until smooth, or allow the soup to cool slightly before pureeing in batches in a blender. Serve with a bowl of popcorn with round soup spoons and tongs. Bon Appetit!

Love is the ANSWER!!

MM

Elvis' Favorite Banana Bread ~ Fit for a KING

"According to legend, Elvis Presley was esp. fond of peanut butter, banana, and bacon sammies". So here's a bread that's all shook up! As always, Dear Readers, please read recipes all the way through before embarking on a culinary journey - in this case - reserve the bacon grease, and remember when you see that I have used an asterisk* - it denotes changes I would make or suggestions to the original recipe......
(serves 12)

4 slices smoked* uncured* bacon (no nitrites or 'trites*), cooked until crisp (I bake mine*),
     reserve grease/fat, and chop when cooled
1&1/2 cups all purpose flour
1/2 cup whole-wheat flour
1 T. peanut butter powder
1&1/2 t. baking powder
1/2 t. sea* salt
2/3 cup sugar
1/4 cup softened butter (I use Kerrygold*)
2 T/ bacon fat/grease
2 large eggs
3 very ripe bananas, mashed
Maple syrup

Preheat oven to 350. Grease an 8&1/2x3&1/2" loaf pan. In a med. bowl, combine flours, P.B. powder, baking powder, and salt. In a large bowl, use an electric mixer to beat the sugar and butter til creamy. Stir in the bacon fat/grease. Beat in the eggs, and bananas. Add flour mixture to banana mixture; beat just until combined Scrape into the prepared pan. Bake 45-55 min. or until a toothpick inserted into the center comes out clean. Brush with maple syrup and sprinkle on chopped bacon.

"God's love carries and holds us through our pain into peace and joy."

Share your peace and JOY with someone who needs it today!!!

Love,

Machete Milletti aka Chef Deb

Texas Caviar

I made this last week - varying a little from the original recipe, and it was absolutely DELISH - esp. wrapped in romaine or butter lettuce leaves!! This is better if it is left to marinate overnight in your fridge.
(no serving size given)

Dressing ingredients: 
1 T. sugar (I omitted this*)
1 cup white vinegar
Juice of 1/2 lemon*
Juice of 1/2 lime*
1 cup canola or veg. oil (avocado or grapeseed oil would be fab. in this, as well)
1 T. fresh oregano, chopped
1 T. Worcestershire sauce
1 t. fresh ground black pepper
Kosher* salt, to taste

Salad ingredients:
3 cans black-eyed peas, drained and rinsed well*
2 cans corn, drained and rinsed well
1 4 oz. jar pimentos - including liquid, chopped (I used piquilo peppers*)
1 bunch scallions, diced (I used green onions from my farm*)
1 orange* bell pepper, finely chopped - seeds removed*
1 red bell pepper, finely chopped             "          "
1 yellow bell pepper, finely chopped        "          "
1 sweet* onion, chopped
1/2 bunch flat-leaf* parsley, chopped
3 cloves garlic, finely chopped
2 T. finely chopped jalapeno peppers, seeds and rind removed*, wear gloves!*
Kosher* salt and freshly ground pepper, to taste
1 avocado, pitted, and chopped, for garnish
Tortilla chips (I like multi-grain* or lime flavored*)

For the dressing: Combine all ingredients in a med. bowl; mix well.

For the salad: Combine all ingredients except avocado and chips in a large bowl, and toss to mix. Add dressing, adjust seasoning to taste, and garnish with avocado. Serve with tortilla chips. I also served mine in Tostitos Scoops*.

"Faithfulness brings Joy."

Love, and Laughter,

MM

WINGS>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

There is a RULE in the PLAYBOOK of my FOOTBALL LOVING LIFE, that one MUST have chicken wings during the SUPER BOWL. I saw these 4 suggestions in the paper. Wanted to share.....

Buffalo Wings with Beer Cheese Sauce plus Minced Chives
(I would bake the wings*)

Korean-Style Wings
Fried wings
Chung Jung One Sauce
Toasted sesame seeds (in a dry skillet - watch carefully*)
Sliced scallions

Flamin' Hot Cheetos Wings
Flamin' Hot Cheetos 
Wings
Sriracha Mayo
Mango Salsa

Bacon-Wrapped Grilled Wings
Bacon-wrapped grilled wings
Honey-Chipotle BBQ Sauce
Minced Jalapenos
Guacamole

GO RAMS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

I wish you Peace, JOY, and MOST OF ALL - LOVE,

Machete Milletti (aka Chef Deb)