If you are pondering giving foodie gifts this Christmas, check this one out!
(serves 8)
Cooking spray (I use coconut oil*)
1 cup Sugar in the Raw*
1/2 cup light corn syrup
Pinch of kosher* salt
1 T. Kerrygold* butter
1 t. baking soda
1/2 cup chopped pistachios
1/3 cup chopped dried apricots
1 T. toasted* sesame seeds
Coat baking sheet with spray. In a saucepan, cook sugar, syrup, and a pinch of salt over med. heat, stirring occasionally, until amber, 10-13 mins. Carefully stir in butter and baking soda (mixture bubbles up); pour onto baking sheet and spread out evenly*. Top with remaining ingredients; cool and break into pieces. You can wrap portions in colored cellophane sheets and tie with curly ribbon for a pretty presentation*.
"Whatever you believe about yourself on the inside is what you will manifest on the outside."
Have FUN today!!
Love,
MM
Monday, December 7, 2015
Sunday, December 6, 2015
Orange-Honey Chicken
Here's a new zesty - but soothing at the same time - chicken one to try that might just become tops at your house!
(serves 6)
1 cup Panko* bread crumbs
1 T. grated orange peel
1 t. sea* salt
1/2 t. freshly* ground pepper
1&1/2 lbs. chicken tenderloins
EVOO cooking spray
1/4 cup Kerrygold* butter, cubed
1/2 cup honey
2 T. water
1 t. chicken bouillon granules (get the lowest sodium you can find*)
Preheat oven to 425. In a shallow bowl, mix bread crumbs, orange peel, S&P. In another bowl, toss chicken with orange juice. Dip chicken in crumb mixture, patting to help coating adhere; place on a greased and foil-lined baking sheet. Spritz tops with cooking spray. Bake 10-12 mins. or until light golden and chicken is no longer pink. Meanwhile, in a small saucepan, combine sauce ingredients. Bring to a boil over med. heat, stirring constantly; cook and stir 1-2 mins. or until blended. Serve with chicken, sliced tomatoes, and warm biscuits.
"Never lose sight of the fact that just Being is FUN!" ~ Katherine Hepburn
Love,
MM
(serves 6)
1 cup Panko* bread crumbs
1 T. grated orange peel
1 t. sea* salt
1/2 t. freshly* ground pepper
1&1/2 lbs. chicken tenderloins
EVOO cooking spray
1/4 cup Kerrygold* butter, cubed
1/2 cup honey
2 T. water
1 t. chicken bouillon granules (get the lowest sodium you can find*)
Preheat oven to 425. In a shallow bowl, mix bread crumbs, orange peel, S&P. In another bowl, toss chicken with orange juice. Dip chicken in crumb mixture, patting to help coating adhere; place on a greased and foil-lined baking sheet. Spritz tops with cooking spray. Bake 10-12 mins. or until light golden and chicken is no longer pink. Meanwhile, in a small saucepan, combine sauce ingredients. Bring to a boil over med. heat, stirring constantly; cook and stir 1-2 mins. or until blended. Serve with chicken, sliced tomatoes, and warm biscuits.
"Never lose sight of the fact that just Being is FUN!" ~ Katherine Hepburn
Love,
MM
Saturday, December 5, 2015
Spaghetti and Broccoli Agli Olio
I watched Jeff Mauro make this for his Italian Grandmother yesterday on the Food Channel (she heartily declared it "Delishioso!!"), and it looked SO good!!!
(serves 6-8)
1 large bunch of broccoli crowns*, cut into about 5 cups of florets
Kosher salt
Ice
1 lb. whole grain* spaghetti
1/2 cup EVOO
1-2* t. crushed red pepper flakes (to taste)
6 cloves of garlic, minced
Juice of half a lemon
1 cup freshly grated Parmiagiano-Reggiano cheese
Add the broccoli florets to a large pot of boiling, salted water, and cook til al dente, 3-4 mins. Prepare a bowl of ice water. Remove the florets from the pot, reserving the cooking water. Stop the cooking process by shocking them in the ice water. Remove the florets and pat dry. Add the spaghetti in the same pot of water. Cook until al dente, about 8 mins. Meanwhile, add the oil, red pepper flakes, and garlic to a large skillet over med.-low heat, and sprinkle with salt. Cook until the garlic is lightly toasted and fragrant., about 8 mins. Add the florets, toss to coat and warm through. Drain the pasta in a colander set in the sink., and add the pasta to the skillet. Increase the heat to med.-high. Toss the ingredients and adjust the seasoning, if needed. Transfer the pasta to a large serving bowl. Squeeze the lemon juice all over top, and sprinkle with the cheese. Bon Appitito!!
"May the God of hope fill you with all joy and peace in believing, so that by the power of the Holy Spirit you may abound in hope." ~ Romans 15:13
Have FUN today!!
Love,
MM
(serves 6-8)
1 large bunch of broccoli crowns*, cut into about 5 cups of florets
Kosher salt
Ice
1 lb. whole grain* spaghetti
1/2 cup EVOO
1-2* t. crushed red pepper flakes (to taste)
6 cloves of garlic, minced
Juice of half a lemon
1 cup freshly grated Parmiagiano-Reggiano cheese
Add the broccoli florets to a large pot of boiling, salted water, and cook til al dente, 3-4 mins. Prepare a bowl of ice water. Remove the florets from the pot, reserving the cooking water. Stop the cooking process by shocking them in the ice water. Remove the florets and pat dry. Add the spaghetti in the same pot of water. Cook until al dente, about 8 mins. Meanwhile, add the oil, red pepper flakes, and garlic to a large skillet over med.-low heat, and sprinkle with salt. Cook until the garlic is lightly toasted and fragrant., about 8 mins. Add the florets, toss to coat and warm through. Drain the pasta in a colander set in the sink., and add the pasta to the skillet. Increase the heat to med.-high. Toss the ingredients and adjust the seasoning, if needed. Transfer the pasta to a large serving bowl. Squeeze the lemon juice all over top, and sprinkle with the cheese. Bon Appitito!!
"May the God of hope fill you with all joy and peace in believing, so that by the power of the Holy Spirit you may abound in hope." ~ Romans 15:13
Have FUN today!!
Love,
MM
Friday, December 4, 2015
Black-Bottom Cherry Cream Cheese Pie
Sounds YUMOLA to me. Think I will make this for Christmas!!
(8 slices)
1 baked 9" pie crust
1 cup finely crushed Oreo cookies
5 T. Sugar in the Raw*, divided
1/4 cup Kerrygold* butter
1 (15 oz.) can sweetened condensed milk
1 (8 oz.) package of cream cheese, softened
1 t. vanilla
1/3 cup freshly squeezed* lemon juice
1 can cherry pie filling
1/2 cup whipping cream
Combine Oreo cookie crumbs and 3 T. sugar. Add butter and mix until crumbs are evenly moist. Pat 3/4 of the mixture into the bottom of the pie crust. Beat cream cheese until fluffy. Add condensed milk while beating. Add lemon juice and vanilla, and beat until combined. Pour into pie crust. Chill until firm. Top with cherry pie filling. Beat whipping cream and gradually add remaining sugar. Spread whipped cream on pie. Sprinkle the rest of the Oreo cookie crumbs on top. Enjoy!!
"There are two ways to live: you can live as if nothing is a miracle, or you can live as if everything is a miracle."
Love,
MM
(8 slices)
1 baked 9" pie crust
1 cup finely crushed Oreo cookies
5 T. Sugar in the Raw*, divided
1/4 cup Kerrygold* butter
1 (15 oz.) can sweetened condensed milk
1 (8 oz.) package of cream cheese, softened
1 t. vanilla
1/3 cup freshly squeezed* lemon juice
1 can cherry pie filling
1/2 cup whipping cream
Combine Oreo cookie crumbs and 3 T. sugar. Add butter and mix until crumbs are evenly moist. Pat 3/4 of the mixture into the bottom of the pie crust. Beat cream cheese until fluffy. Add condensed milk while beating. Add lemon juice and vanilla, and beat until combined. Pour into pie crust. Chill until firm. Top with cherry pie filling. Beat whipping cream and gradually add remaining sugar. Spread whipped cream on pie. Sprinkle the rest of the Oreo cookie crumbs on top. Enjoy!!
"There are two ways to live: you can live as if nothing is a miracle, or you can live as if everything is a miracle."
Love,
MM
Mermaid Casserole
A warming, cheesy, shrimp casserole - perfect for a rainy night!!
(serves 4)
3 cups shell pasta
2 T. Kerrygold* butter
2 T. flour
1&1/2 cups whole milk, 1/2&1/2*, or heavy cream*
2 cups shredded mozzarella cheese, divided
Kosher* salt and freshly* ground pepper
8 oz. fresh baby spinach, stems removed*
12-16 oz. small shrimp, peeled, de-veined, with tails off
15 oz. jar pearl onions, drained and rinsed
2 T. seasoned Panko* breadcrumbs
4 Lemon crowns*, for garnish
Preheat oven to 350. Cook the pasta al dente according to package instructions. Drain and set aside. In a small sauce pot, stir flour into melted butter until smooth; continue cooking for 5 mins., stirring often. Add milk, 1&1/2 cups cheese, and S&P to taste. Continue stirring on med.-low heat until sauce is smooth. Remove pot from heat and stir in spinach. In a separate bowl, combine cooked pasta, thawed shrimp, and pearl onions. Pour cheese and spinach sauce over top and stir until pasta is well coated. Transfer mixture to a buttered* baking dish; top with breadcrumbs and remaining cheese. Bake covered for 45 mins. Uncover and continue baking until cheese is golden brown and breadcrumbs are toasty, about 15 mins. Some warm garlic bread* and a wedge salad* would be wonderful additions to round out your feast. Put plate of the lemon crowns on the table.
"Great minds discuss ideas. Average minds discuss events. Small minds discuss people." ~ Eleanor Roosevelt
Happy Friday, Friends!!!
Love,
MM
(serves 4)
3 cups shell pasta
2 T. Kerrygold* butter
2 T. flour
1&1/2 cups whole milk, 1/2&1/2*, or heavy cream*
2 cups shredded mozzarella cheese, divided
Kosher* salt and freshly* ground pepper
8 oz. fresh baby spinach, stems removed*
12-16 oz. small shrimp, peeled, de-veined, with tails off
15 oz. jar pearl onions, drained and rinsed
2 T. seasoned Panko* breadcrumbs
4 Lemon crowns*, for garnish
Preheat oven to 350. Cook the pasta al dente according to package instructions. Drain and set aside. In a small sauce pot, stir flour into melted butter until smooth; continue cooking for 5 mins., stirring often. Add milk, 1&1/2 cups cheese, and S&P to taste. Continue stirring on med.-low heat until sauce is smooth. Remove pot from heat and stir in spinach. In a separate bowl, combine cooked pasta, thawed shrimp, and pearl onions. Pour cheese and spinach sauce over top and stir until pasta is well coated. Transfer mixture to a buttered* baking dish; top with breadcrumbs and remaining cheese. Bake covered for 45 mins. Uncover and continue baking until cheese is golden brown and breadcrumbs are toasty, about 15 mins. Some warm garlic bread* and a wedge salad* would be wonderful additions to round out your feast. Put plate of the lemon crowns on the table.
"Great minds discuss ideas. Average minds discuss events. Small minds discuss people." ~ Eleanor Roosevelt
Happy Friday, Friends!!!
Love,
MM
Thursday, December 3, 2015
Fajita Burger Wraps
"This one gives you a burger, veggies, and a crunchy shell in one! And, every 'kid' is a fan."
(makes 4 servings)
1 lb. lean ground beef (90% lean)
2 T. fajita seasoning mix
2 t. canola oil
1 each medium sweet red and yellow* bell peppers, cut into thin strips
1 med. sweet* onion, halved and sliced
4 (10") flour tortillas
3/4 cup shredded 4 Mexican* cheeses
In a large bowl, combine beef and seasoning mix, mixing lightly but thoroughly. Shape meat mixture into four 1/2" thick patties. In a large skillet, heat oil over med. heat. Add burgers; cook 4 mins. on each side. Remove from pan. In the same skillet, add peppers and onion; cook and stir 5-7 mins. or until lightly browned and tender. On the center of each tortilla, place 1/2 cup pepper mixture, one burger, and 3 T. cheese. Fold sides of tortilla over burger; fold top and bottom to close, forming a square. Wipe skillet clean. Add wraps, seam side down. Cook on med. heat 1-2 mins. on each side or until golden brown and a thermometer inserted in beef reads 160. I would serve these with a side of refried beans squirted with lime juice, sour cream, and guacamole*.
"Take every chance in life because some things only happen once."
Have FUN today, and batten down the hatches cuz "Thar she blows" again!
Love,
MM
(makes 4 servings)
1 lb. lean ground beef (90% lean)
2 T. fajita seasoning mix
2 t. canola oil
1 each medium sweet red and yellow* bell peppers, cut into thin strips
1 med. sweet* onion, halved and sliced
4 (10") flour tortillas
3/4 cup shredded 4 Mexican* cheeses
In a large bowl, combine beef and seasoning mix, mixing lightly but thoroughly. Shape meat mixture into four 1/2" thick patties. In a large skillet, heat oil over med. heat. Add burgers; cook 4 mins. on each side. Remove from pan. In the same skillet, add peppers and onion; cook and stir 5-7 mins. or until lightly browned and tender. On the center of each tortilla, place 1/2 cup pepper mixture, one burger, and 3 T. cheese. Fold sides of tortilla over burger; fold top and bottom to close, forming a square. Wipe skillet clean. Add wraps, seam side down. Cook on med. heat 1-2 mins. on each side or until golden brown and a thermometer inserted in beef reads 160. I would serve these with a side of refried beans squirted with lime juice, sour cream, and guacamole*.
"Take every chance in life because some things only happen once."
Have FUN today, and batten down the hatches cuz "Thar she blows" again!
Love,
MM
Wednesday, December 2, 2015
Mini Smoked Salmon Tostadas
YAY, I'm finally re-connected to the internet and YOU!! I have missed writing my blog. But, never fear, I have been combing lots of food mags. and cookbooks in the interim. This one looked fun and festive - let alone yumola!!
(makes 24 tostadas)
8 oz. soft cream cheese with chives*
2 T. snipped fresh chives
2 T. chopped pimientos
24 small, flat, round white corn* tortilla chips
Smoked wild caught* salmon fillet, broken into small pieces
24 fresh cilantro sprigs
Lemon wedges, for serving
Spread the cream cheese on the tortilla chip rounds. Top with chives, pimientos, salmon, and cilantro. Serve on a platter ringed with lemon wedges.
Welcome, December. Let's remember that our Savior, Jesus Christ is the REASON for the season as we sang about Sunday in our beautiful Choir Anthem, Bethlehemtown!!
Have FUN today!!
Love,
Machete Milletti
(makes 24 tostadas)
8 oz. soft cream cheese with chives*
2 T. snipped fresh chives
2 T. chopped pimientos
24 small, flat, round white corn* tortilla chips
Smoked wild caught* salmon fillet, broken into small pieces
24 fresh cilantro sprigs
Lemon wedges, for serving
Spread the cream cheese on the tortilla chip rounds. Top with chives, pimientos, salmon, and cilantro. Serve on a platter ringed with lemon wedges.
Welcome, December. Let's remember that our Savior, Jesus Christ is the REASON for the season as we sang about Sunday in our beautiful Choir Anthem, Bethlehemtown!!
Have FUN today!!
Love,
Machete Milletti
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