Zesty Chicken & Orzo Skillet

Again, I love every foodie word in that title!!
(no serving size given)

4 small boneless skinless chicken breasts (1 lb.) - I would use thighs*
1/2 cup Zest Italian dressing, divided
1 pkg. (10 oz.) frozen artichoke hears
1 cup cherry tomatoes, halved
1 cup orzo pasta, uncooked
1&1/2 cups water
2 T. chopped fresh basil (I would use lemon basil*)

Cook chicken in 2 T. dressing in a large nonstick skillet on med.-high heat for 4 min.on each side or until browned on both sides. Remove from skillet and set aside.
Add remaining dressing and all remaining ingredients except basil to skillet; mix well. Bring to a boil on med. heat. Top with chicken and cover. Simmer on med.-low heat for 9 min. or until chicken is done (165 degrees), stirring after 5 min.
Remove from heat; let stand 5 min. Top with basil (I like to hand tear instead of chop*).

Keep your chin up and Keep SMILING!!

Love,

MM

Blueberry Muffin Cookies

"Morph a morning classic into an anytime treat with an assist from a pantry mainstay". Saw this in the paper, and just had to share!! Remember, when you see I have used an asterisk, it denotes any changes or suggestions I would make to the original recipe. Bon Appetit!!
(makes 20-22 cookies)

1 box blueberry muffin mix
Coconut* oil cooking spray or 2 sheets parchment paper
3/4 cup old-fashioned oats
1/3 cup plus 2 T. canola or veg*. oil
1/4 cup light brown sugar
1 large egg, beaten
2 T. whole* milk, plus 1-2 T. more, divided
1&1/2 cups powdered sugar
2 T. Kerrygold* butter, melted
1/2 t. lemon zest
2 T. fresh* lemon juice

Preheat oven to 375. Coat two baking sheets with cooking spray or line with parchment paper. Stir together blueberry muffin mix, oats, oil, sugar, egg, and 2 T. milk in a large bowl until a dough forms. Drop rounded tablespoons onto baking sheets. Bake 8-10 min. until tops are light golden brown and  enters appear just set. Cool on baking sheets. Whisk together powdered sugar, melted butter, lemon zest and juice, plus 1-2 T. milk until glossy and pourable. Drizzle over cookies. Allow glaze to set before serving.

"If the grass looks greener on the other side.....stop staring, stop complaining, and start watering the grass you're standing on!"

Love,

Machete Milletti (aka chef Deb)

Bacon and Egg Potato Boats = Super Spuds!!

This recipe transforms baked potatoes into a DELISH and hassle free meal with a few creative additions.
Here is a tip: if the potato halves don't sit upright, cut a thin slice off the bottom.

Coconut* oil cooking spray
Pre-baked and cooled potato (I would use russet*)
1 T. Kerrygold butter
1 T. 2%* milk
1 T. shredded Italian blend cheese
1/2 T. chopped green onion
1 slice smoked* uncured* cooked bacon, chopped
1/4 t. Kosher salt plus 1/8 t., divided
1 large* egg
Cracked* black pepper
Finely chopped flat-leaf* parsley

Preheat oven to 400. Coat a rimmed baking sheet with cooking spray. Cut the potato in half lengthwise. Scoop pulp into a bowl, leaving about 1/4" around the edges. Mash pulp with a fork. For each half potato half add butter, stirring unto melted, milk, cheese, onion, bacon and 1/4 t. salt. Stir well. Sppn back into skins. Wit the back of a spoon create a deep well (you may have some pulp left over). Place on baking sheet. Crack the egg into each well and sprinkle with S&P. Bake 35-40 min., until the egg whites are set.
Sprinkle with parsley.

"Not all rewards are immediate or visible."

Love,

MM

Pan Bagnat

"The Cafe de Paris, Place du Casino in famed Monte Carlo is probably the only cafe in the world to present live Bach and Beethoven via a string ensemble for midday luncheon guests. 'Pan Bagnat' (translated literally means 'soaked bread') is their international specialty currently being enjoyed by a great many on the Cote d'Azur." And, I am French, so I say, Oui Oui!!
(makes 1 sandwich)

2 slices of your fav. bread* (they used Bran'nola)
1 firm tomato, thinly sliced (I would use Campari)
1 t. plus 1 T.  GOOD* olive oil, divided
1 canned artichoke heart, sliced
2 scallions sliced lengthwise
1/4 green pepper, sliced and seeds removed (I would use a red bell pepper*)
1/2 hardcooked egg, sliced
1/4 cup flaked tuna in oil
4-5 black olives, sliced and pitted (I would use Kalamatas*)
2 anchovy fillets (I would use anchovy paste*)
1 fresh, crushed basil leaf (I would use lemon basil*)
Kosher* salt and cracked* pepper, to taste

Place the bread slices on a serving plate. On one slice place the tomato. Pour 1 t. olive oil over tomato. Cover with the rest of the ingredients through S&P. Sprinkle the remaining 1 T. olive oil over all. Close with the second bread slice. Press down so bread absorbs oil.

"I am a vibrant soul radiating a healthy body. My physical temple is beautiful, strong, and well."

Love,

Machete Milletti (aka chef Deb)

Glen Millett's Bean Salad

This recipe from my beloved and dearly departed Beautiful MOM just resurfaced in my room!!! She pronounced it Deeeeelicious!!

1 can cut or whole green beans
1 can yellow wax beans
1 can red kidney beans
Diced green sweet bell pepper (I would use a combo of red, orange, and yellow)
Sweet onion, diced
Celery, diced
Unfiltered apple cider vinegar (I like the one from Trader Joe's)
Veggie oil
Kosher salt
Freshly ground black pepper
Turbinado sugar (Sugar in the Raw)

Drain and rinse beans well in a collander. Put first 6 ingredients in a jar with a tight fitting lid. Whisk together the rest of the ingredients in a small bowl or jar. Pour over the beans and veggies, secure lid, and shake well. Leave in the fridge for several hours or overnight.

Mom, I am gonna make this today, in your honor!!

Love,

Chef Deb (aka Machete Milletti)

Avocado-Egg in the Hole

Funola and Yumola!! Serve with sliced tomatoes, fresh melon balls, and a smile.

2 slices Multi-grain bread
1 T. Kerrygold* butter
1/4 of a med. avocado cut lengthwise into 4 slices
2 large eggs
1/8 t. kosher* salt
1 oz. Gruyere cheese, shredded (1/4 cup)
Cracked black pepper - a few grinds - to taste*

Cut a 3x2" oval out of the center of each slice of bread. Melt butter in a large nonstick skillet heated over med. heat. Add bread to the skillet. Cook over med. heat about 2 min. or until the bottom of the bread is golden brown. Carefully flip bread slices. Arrange 2 avocado slices on the perimeter of the hole in the bread. Break an egg into a custard cup, then slip into the center of each oval. Season with salt. Cook over med. heat for 2 min. Sprinkle cheese over toast and eggs. Cover and cook 1/2-2 min. more or until the egg is the desired doneness and the cheese is melted.

"Trade anxiety for trust. God will guide your way."

Love,

Chef Deb (aka Machete Milletti)

Orange-Ginger-Glazed Carrots

Talk about a Healthy/WAY good for you easy recipe!!
(serves 6)

1 (1 lb.) package organic* baby carrots
1 t. grated orange rind
1/4 cup fresh orange juice
2 t. Kerrygold* butter
2 t. honey
1-3 t. freshly grated ginger root, to taste
1/4 t. kosher* salt
1/8 t. freshly* ground black pepper (white pepper contains Gluten*)
1 cup water

Stir together all ingredients in a med. saucepan over med. heat, and bring to a boil. Reduce heat and simmer, stirring occasionally, 30-35 min. or until liquid evaporates and carrots are glazed.

"Lord, no matter my circumstances, help me to find joy in You."

Love one another, and have FUN today!!

MM

Cranberry-Lime Pie

YUMMMMMMMMMMMMMMMMMMMMMMMMM!!!

Crust:
4 oz. gingersnap cookies (about 16)
1 cup pecans
4 T. unsalted Kerrygold* butter, melted
3 T. light brown sugar

Filling and Assembly:
1 12 oz. package fresh (or frozen and thawed) cranberries, plus 4 houses (about 1&1/2 cups) for serving
2&1/2 cups granulated sugar, divided (I use Sugar in the Raw - turbinado*), divided
3 large eggs
2 large egg yolks
1 t. finely grated lemon zest
2 t. finely grated lime zest, divided
1/2 cup fresh lime juice
Pinch of kosher salt
3/4 cup (1&1/2 sticks unsalted Kerrygold* butter, room temp., cut into pieces
Whipped cream, for serving

Crust: Preheat oven to 350. Pulse cookies in a food processor until very finely ground (you should have about 1 cup). Add pecans; pulse until finely ground. Add butter and brown sugar; pulse to combine. Transfer to a deep 9" pie dish. Using a measuring cup, pres firmly onto bottom and up sides of dish. Bake until firm and slightly darkened in color, 10-15 min. If crust slides down, gently press back up. Let cool.

Filing and Assembly: Bring 12 oz. cranberries, 1 cup of sugar, and 1/4 cup water to a boil in a large saucepan over med.-high. Reduce heat; simmer until cranberries burst and most of the liquid evaporates, 12-15 min. Let cool. Puree in a blender until very smooth. Cook puree, eggs, egg yolks, lemon zest, lime juice, salt, and 1 t. lime zest in a heatproof  bowl set over a saucepan of simmering water (bowl should not touch water), stirring with a rubber spatula and scraping down sides of bowl often, until curd thickens and coats spatula, 8-10 min. Let cool until just warm. Using an electric mixer on med.-high, beat curd, adding butter a piece at a time and incorporating after each addition, until curd looks lighter in color and texture, about 5 min. Scrape into crust and chill until firm, about 2 hours. Bring 1/2 cup granulated sugar and 1/2 cup water to a simmer in a small saucepan over med. heat, stirring to dissolve sugar. Add remaining 4 oz. cranberries and cook until barely starting to soften, about 1 min. Using a slotted spoon, transfer cranberries to a wire rack set inside a rimmed baking sheet. Chill until no longer sticky, 20-30 min. Toss remaining 1/2 cup granulated sugar and 1 t. lime zest in a small bowl. Toss cranberries in lime sugar. Top pie with cranberries; serve with whipped cream.

Do ahead: Pie (without topping) can be made 2 days ahead. Cover once filling if firm and keep chilled. Let sit at room temp 2 hours before serving.

"The Spirit has a song for those who listen."

May God Bless Your Day, as You bless someone else's who NEEDS you - and don't forget to have some FUN!!!!!!

Love,

MM

Pulled Pork with Grilled Beer Cheese Sammies

Hoooooooooooo Boy Howdy!! I want one of these right now!!!!!!
(makes 4 sandwiches)

3 T. Kerrygold* butter, divided
2 T. all-purpose flour
2/3 cup beer
1/3 cup whole* milk
6 oz. grated white cheddar cheese
8 slices whole-grain bread
1 lb. pulled pork

Melt 2 T. of the butter in a small pan over med. heat. Add flour and whisk for 1-2 min. until golden. Add beer and milk, whisking well to combine. Reduce heat to low and add cheese, stirring until melted and smooth. Keep over low heat and stir occasionally while assembling sammies. Melt the remaining 1 T. butter in another skillet and place 4 of the slices of bread on it (you may have to do this in batches). Portion out the pork equally over the slices and spoon cheese sauce over each one. Top with the remaining slices of bread. When the bottom slice is golden brown, flip and cook until the new bottom is golden and crispy.

"Water a dream with hope, and it will blossom."

I wish you all Love and Laughter today, But most of all JOY!!

Machete Milletti aka Chef Deb

Tomato and Basil Halibut

Tis the SEASON for Halibut. YAY!!! Be aware, Dear Readers, that there is a time factor for the tomatoes - to take into account for this recipe. Bon Appetit!!
(serves 2)

4 firm* plum (roma) tomatoes, quartered
1/4 cup plus 2 T. extra virgin olive oil, divided
Kosher salt
Freshly ground black pepper
2 sprigs thyme, leaves picked (I prefer lemon or lime thyme from my farm*)
3 cups fresh basil, loosely packed
1/4 cup plain Greek yogurt
1 t. honey
2 t. veg. oil
2 T. unsalted Kerrygold* butter
2 6 oz. halibut fillets
Lemon crowns* for garnish

To prepare the tomatoes: preheat the oven to 215. Place the tomatoes, skin side down, on a rimmed* baking sheet and drizzle with 2 T. olive oil. Sprinkle with 1/2 t. salt., 1/2 t. pepper, and thyme, and bake for 2-3 hours until the tomato juices have mostly evaporated. Set aside.
To make the sauce: combine basil leaves, 1/4 cup olive oil, and 1 t. salt in a food processor and blend until smooth. Mix in yogurt and honey. Refrigerate until ready to serve. Heat veg. oil and butter in a nonstick pan over med.-high heat. Season halibut on both sides with S&P. When the oil is hot, cook fillets for 4-5 min. on each side until golden brown and cooked through. Remove from heat and let rest for 2 min. Serve the halibut with the reserved tomatoes, a drizzle of olive oil, and a dollop of the yogurt/basil sauce. Garnish the plates with the lemon crowns.

"Give yourself an energy boost: Think Positively!"

Love,

MM

Fluffy Cauliflower Rice

Ya know, people do not have ambivalent feelings about cauliflower, hate or love. I LOVE it!!

1 small cauliflower head, cut into 1" florets
2 Tb. coconut oil
1 small sweet* onion, finely diced
1 t. Kosher salt
1 t. freshly ground black pepper
Juice of a lemon
1 T. fresh flat-leaf* parsley

Place cauliflower florets in a food processor with a chopping blade. Pulse until cauliflower resembles rice grains. Heat oil in a large skillet over med.-high heat. When oil is hot add onions and stir to coat. Cook, stirring frequently, until onions are golden brown. Add cauliflower, S&P. Continue to cook, stirring frequently, until cauliflower is softened for about 5 min. Add lemon juice. Spoon into a large bowl, and garnish with parsley.

"You can be HAPPY for no reason at all!"

Happy Friday, Friends!!

Love,

Machete Milletti aka Chef Deb

Lime, Avocado, and Chicken Soup

This is one where those title words caught my foodie eye!! The jalapenos spice it up, just the way I like it. Hope you will, too!! If jalapenos scare you, (and do wear gloves when slicing), just make sure to remove all the seeds and membranes, or use a milder pepper.
(serves 4)

2 skinless, boneless chicken breasts (I would use chicken thighs*)
1 T. extra* virgin* olive oil
1 large sweet onion, chopped, divided
3 limes, juiced
1 cup chopped cilantro, divided
2 jalapeno peppers, halved and thinly sliced
3 cloves garlic, minced
4 cups water
2 T. reduced-sodium chicken bouillon powder
3 large firm-ripe avocados, cut into chunks
1/4 cup crumbled queso fresco, or to taste
Warm tortilla chips (I would use lime multi-grain*)
Sour cream, creme fraiche, or plain Greek yogurt*, if desired

Bring a small pot of water to a boil. Add chicken; boil until an instant read thermometer inserted into the center reads at least 165, about 7 mins. Drain. Run cool water over chicken to speed cooling process. Shred or finely slice chicken. Heat olive oil in a large pot over med. heat. Add 1/2 of the onion, lime juice, 1/2 cup cilantro, jalapenos peppers, and garlic, and cook until onion is slightly greenish in color, about 5 min. Combine 4 cups water and bouillon powder in a small bowl. Pour into the pot. Let cook until just heated through, about 5 min. Stir chicken into the pot. Ladle soup into 4 bowls. Top with the remaining onion, cilantro, avocado, and queso fresco. Top with a dollop of the dairy choices, if desired, and serve with the tortilla chips. YUMOLA!!!

"Your life is what you pay attention to."

Love,

MM

Greek Bulgar Salad

Whole Grains - what's in a name? Any grain can be turned sweet or savory!! This salad recipe using super-quick bulgar is a bowl of goodness, and make sure not to skimp on the fresh herbs - they really make the salad pop. It's lovely with grilled chicken, fish or tofu.
(makes about 8 cups)

1 cup bulgar wheat
2 cups water
1 med. zucchini (about 12 oz.), cut into small-to-med. dice
6 scallions, white and light green parts sliced (I encourage you to grow your own!*)
1 15 oz. can white beans, rinsed well* and drained
1 pint cherry or grape tomatoes, halved
1/2 cup crumbled feta cheese
1/2 cup EACH fresh mint and flat-leaf parsley (again, start an herb farm - it is so much fun to harvest*)
     chopped or hand torn*
1/4 cup fresh oregano, chopped
Zest of one small or 1/2 large, lemon (always wash your fruit*)
1/4 cup freshly squeezed lemon juice
2 T. EVOO (extra virgin olive oil)
1/2 t. coarse* kosher* salt
Freshly ground black pepper, to taste

In a med. bowl, combine the bulgur with 2 cups water that have been brought to a boil.. Stir briefly, then cover (with a lid or a 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 the bulgar has cooled slightly (to closer to room temp.), add the next 5 ingredients (zucchini through feta), and gently toss to combine.Sprinkle the herbs and lemon zest over the salad, and gently toss again. Whisk the lemon juice, olive oil,, S&P in a small bowl or liquid measuring cup, and pour over salad. Toss to combine. Taste for seasoning, adding more salt, pepper, or lemon juice if desired.

"Not all rewards are immediate or visible."

Love,

Machete Milletti aka Chef Deb

Boudreaux's Zydeco Stop Gumbo

Happy "Fat Tuesday"!!!! I saw this one on-line, and wanted to share. Here is the quote from Lupe: " Dis is da toe curlin Texicajun hybrid of a classic (Mardi Gras) dish. This will put a smile on everyone's face that's eatin it. Throw on some Zydeco music, and serve on a bed of rice with corn bread, and a cold beer. Whew doggie....be thankful to be alive and toast all us Texicajuns!!" To any new readers to my blog, WELCOME! When you see that I have used an asterisk* - it denotes changes I would make to the original recipe, or suggestions....................

1 T. EVOO* (extra virgin olive oil), plus 1 cup - divided
1 cup skinless, boneless chicken breast halves (I would use thighs*), chopped
1/2 lb. pork sausage links, thinly sliced (to turn up the heat, use "spicy"*)
1 cup all-purpose flour (to make this Gluten-free - use potato* or rice flour*)
2 T. minced garlic
3 qts. low sodium* chicken broth, or chicken bone broth*
1 (12 oz.) can or bottle beer
6 stalks celery, diced
4 roma (plum) tomatoes- firm*, diced
1 sweet onion, sliced
1 (10 oz.) can diced tomatoes with green chiles, with liquid
2 T. chopped fresh red chile peppers (wear gloves*)
1 bunch fresh flat-leaf* parsley, chopped
1/4 cup Cajun seasoning
1 lb. shrimp, peeled and deveined

Heat 1 T. oil in a med. skillet over med. high heat, and cook chicken until no longer pink and juices run clear. Stir in sausage, and cook until evenly browned. Drain chicken and sausage, and set aside. In a large heavy saucepan over med. heat, blend the cup of olive oil and flour to create a roux. Stir constantly until browned and bubbly. Mix in garlic, and cook about 1 min. Gradually stir in chicken broth and beer into roux. Bring to a boil, and mix in celery, tomatoes, sweet onion, tomatoes and chiles, red chiles, parsley, and Cajun seasoning. Reduce heat, cover, and simmer about 40 min. stirring often. Mix chicken, sausage, and shrimp into the broth mixture. Cook, stirring frequently, about 20 min.

"Laissez les bon temps rouler" ~ Let the good times roll!!

Love,

Machete Milletti (aka Chef Deb)

Crunchy Broccoli Slaw!!

Happy Friday, Friends!! And, Happy First Day of MARCH. This YEAR is flying by, isn't it?? But, Mardi Gras is a happening soon with Fat Tuesday a comin' on Tuesday. Get yer beads ready, New Orleans!!
This recipe is QUICK, and a GREAT No-Cook Side, or Main!!
(serves 4)

4 broccoli stalks
1/2 cup thinly sliced purple cabbage
1/2 cup thinly sliced carrots (I use organic - I find them to be sweeter*)
1/4 cup thinly sliced red onion
1 T. minced fresh cilantro or flat-leaf* parsley
1 t. minced fresh* ginger
1 T. freshly squeezed* lime juice
1 T. EVOO (extra virgin olive oil)
2 T. chopped toasted almonds (or you could use pepitas*, or pine nuts*)
Kosher* salt, to taste

Peel the outer layer of the broccoli stalks with a veg. peeler. Cut the stalks into matchsticks, and put in a large bowl. Add the rest of the veggies and ginger, and pour the lime juice and olive oil on top. Mix together until the veggies are lightly coated. Add salt, to taste, and sprinkle with the nuts.

"The Lord is the everlasting God, the Creator of the ends of the earth. He will not grow tired or weary."

Peace, and most of all LOVE,

Machete Milletti (aka Chef Deb)

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