Chicken and Ham Pot Pie Soup with Crust Crackers

I couldn't think of a more perfect "comfort food" offering on a rainy windy day!!
(serves 10-12)

Pie Crust:
2 sticks (8 oz.) cold unsalted Kerrygold* butter, cubed
2&1/2 cups all-purpose flour
1 t. fine sea salt
1/2 cup ice water
Parchment paper

Soup:
6 cups low-sodium chicken broth
2 cups whole milk
2 sticks (8 oz.) unsalted Kerrygold* butter, cut into chunks
2 T. minced garlic (about 3 cloves)
1 cup all-purpose flour
4 t. kosher salt, plus more to taste
1&1/2 t. freshly ground black pepper, or more to taste
1 t. fresh thyme leaves*
1 large russet potato, peeled and cut into 1/2" cubes
1/2 lb. diced organic* carrots (2 cups)
1 cup frozen petite* peas (I love the ones from Trader Joe's*)
1 cup frozen pearl onions
1/4 lb. deli ham, thinly sliced
1 lb. skinless rotisserie chicken meat, cubed (3 cups)
1/2 cup heavy cream

Make the pie crust: You might think the butter is cold, but after you cube it, put it back in the fridge for at least 20 mins. In a food processor, pulse the flour and sea salt until incorporated. Add the cold butter and pulse until just pea size pieces of butter remain, 15-20 pulses. Add the ice water and pulse until a dough just forms, 15-20 pulses. Dust your work surface with some flour. Turn the dough out of the processor bowl, and separate the dough into 2 - 5" discs and wrap in plastic wrap. Freeze one of the discs for another use (it will last for weeks in the freezer if you wrap it nice and tight). Chill the other disc in the fridge for at least 30 mins. (you can keep the dough in the fridge for up to 2 days). Preheat the oven to 375. Place the dough on a piece of parchment paper. Using a floured rolling pin, roll the disc into a 12" round (it doesn't have to be perfect). Prick it all over with a fork. Put the dough, with the parchment, on a baking sheet and bake until golden and crisp, about 30 mins. Break apart into pieces with your hands.*

Make the soup:  In a saucepan, bring the broth and milk to a simmer and keep at a simmer. In a big soup pot, heat the butter over med.-high heat until foamy. Add the garlic and cook, stirring, until fragrant, about 1 min. Add the flour, reduce the heat to med., and cook, stirring, until toasty and foaming, 2-3 mins.  Whisk in the broth-milk mixture, slowly at first, then add the S&P. Bring to a boil, then reduce the heat and cook until thickened, about 5 mins. Add the potatoes, carrots, peas, pearl onions, thyme, and ham, and simmer until the potatoes are tender, about 20 mins. Stir in the chicken and cream and heat through for 5 additional mins. Season with S&P to taste, and serve with the broken pie crust pieces on the side.

"We are what we repeatedly do. Excellence, therefore, is not an act but a habit."

Have FUN and try to stay dry today!!!

Love,

MM

Dutch Baby Pancake

"This puffs up ever-so-perfectly, and one bite will change your life!!" ~ claims Chrissy Teigen, author of my newest and now beloved cookbook, Cravings.
(serves 4)

1 cup all-purpose flour
4 large eggs
1 cup whole milk, at room temp.
1/2 t. kosher salt
4 T. Kerrygold* butter, melted, plus more - softened for serving
Pancake syrup (Chrissy strongly suggests Mrs. Butterworth's)
Powdered sugar, for dusting
Lemon zest*, for garnish

Preheat the oven to 475. In a blender, combine the flour, eggs, milk, salt, and 2 T. of the melted butter, and blend until smooth with no lumps, 20-30 seconds. In a 10" cast-iron skillet, heat the remaining 2 T. melted butter over high heat until foamy. Add the batter and immediately put the skillet in the oven. Bake until the outside of the pancake is puffed and a deep golden color (it will puff up in a bit of a crazy, disorganized way, so don't worry), 17-18 mins. Remove from oven, slather with softened butter, and cut into quarters. Pour syrup over the pancake slices, dust with powdered sugar, and sprinkle with lemon zest, if desired. I would serve thick cut uncured smoked bacon with this*.

"Music washes from the soul the dust of everyday life."

Love,

MM

Lemon Tuna Salad

You make the mayo. yourself in this light and lovely one!
(serves 2)

Lemon Mayo.:
2 large organic egg yolks
Zest of 1 lemon plus 2 T. freshly squeezed* lemon juice
2 t. Dijon mustard
1 cup grapeseed oil
Kosher* salt

Tuna Salad:
1 can sustainable tuna in water, drained
2 small ribs of celery from the heart with leafy tops, finely chopped
1 large shallot, finely chopped
3 T. fresh* tarragon, chopped
Juice of l lemon
1/3 cup Lemon Mayo.
Freshly* ground pepper
Toasted baguette, cut lengthwise
Shaved radishes
Chopped cornichons

For the mayo.: Place egg yolks in a mixing bowl with the lemon zest, juice, and mustard. While whisking, slowly stream in the grapeseed oil until emulsified.

For the salad: In another bowl, flake tuna and combine with celery, shallots, lemon juice, 1/3 cup of the lemon mayo., and pepper (store remaining mayo. in the fridge or use for chicken or fish with lemon-Parm. crust). Fill the baguette with lettuce and tuna salad. Top with radishes and cornichons.

"You never regret being kind."

Have FUN today!!!

Love,

Machete Milletti

Fennel and Grapefruit Rubbed Snapper

Two tips and tricks on this delightful offering: "Cutting slits in the fish allows seasoning to penetrate, and draping the fish fillets over the side of a baking dish pulls the skin taut so it's easier to cut through."
(serves 4)

3 fennel bulbs, cut into 3/4" wedges
1/4 cup plus 1&1/2 T. EVOO
1&1/2 t. chopped lemon* thyme (if you don't have this growing in your garden, use regular thyme)
1/8*-1/4 t. crushed red pepper flakes
Kosher salt, and freshly* ground black pepper
2 12 oz. red snapper fillets
2 t. crushed fennel seeds
1/2 t. finely grated grapefruit zest
1 ruby red* grapefruit, peeled and cut into sections

Preheat the oven to 400. On a rimmed baking sheet, toss the fennel, 1/4 cup of the oil, the thyme, and crushed red pepper flakes. Season with S&P. Roast for about 20 mins., until just tender. Gently curl each snapper fillet over the edge of a ceramic baking dish, skin side up. Make 5-6 slashes in the fish. In a bowl, whisk the remaining oil, the fennel seeds, and zest and rub all over the fillets and in the slashes; season with S&P. Arrange the snapper skin side up on the fennel. Roast for about 8 mins., until the fish is just cooked through. Serve the fish and fennel with the grapefruit sections.

"Discipline is just choosing between what you want NOW, and what you want MOST."

Happy Friday!!!

Love,

MM

Coriander and Almond Crusted Chicken Leg Quarters

This comes from Seamus Mullen of Tertulia and E! Colmado in New York City. Thank You, Seamus!!
(serves 4)

1/2 cup whole blanched almonds
2&1/2 T. coriander seeds
2 t. white peppercorns
2 t. yellow mustard seeds
2&1/4 t. sea salt
1&1/4 t. finely grated lemon zest
4 whole chicken leg quarters (2&1/2 lbs.)
1/4 cup EVOO, plus more for brushing
Lemon crowns* for serving

Preheat the oven to 400. In a spice grinder, pulse the almonds until finely ground. Transfer to a large bowl. in the spice grinder, grind the coriander, peppercorns, and mustard seeds until coarsely ground.
Add to the large bowl along with the lemon zest and salt; mix well. Brush the chicken with olive oil, then dredge in the almond mixture on a shallow bowl or rimmed plate. Press to adhere. In a large cast-iron skillet, heat the 1/4 cup oil over moderate heat. When the oil is hot, add the chicken, skin side down, and cook until lightly browned, 8-10 mins. Flip and cook until very lightly browned on the bottom, about 5 mins. Transfer the skillet to the oven and roast the chicken until an instant-read thermometer inserted in the thickest part of each thigh registers 165, 15-20 mins. Remove from oven and pan, and let rest 5 mins. Serve with lemon crowns. You can make the almond coating mixture ahead of time, and store in an airtight container for up to 1 week.

"It's all about falling in love with yourself and sharing that love with someone who appreciates you, rather than looking for love to compensate for a self love deficit." ~ Eartha Kitt

Have FUN today!!!!!!!!!!!!!!!!!!

Love,

MM

Spinach Calzones with Pesto and Italian Cheese Blend

Here's a yumola quick and easy one for ya:
(serves 4)

1 (6 oz.) package fresh baby spinach, stems removed* - about 8 cups
2 T. pesto sauce
1 cup ricotta cheese
1 cup shredded Italian cheese blend, about 4 oz.
1/2 t. freshly* ground pepper
Flour for dusting work surface
1 tube (13.8 oz.) refrigerated pizza crust
1 egg, lightly beaten
Coconut* oil cooking spray
Warm marinara sauce for serving (optional)

Preheat oven to 425. Coat a large baking sheet with cooking spray. In a covered microwave-safe bowl, microwave spinach on high in 30 sec. intervals until just wilted. Stir in pesto. In a separate bowl, combine ricotta, cheese blend, and 1/2 t. pepper. On a lightly floured surface, unroll pizza dough. Cut into 4 pieces. Roll each piece into 7"x4&1/2" ovals. Dividing evenly,  alternately dollop spinach and cheese mixtures over half of each dough oval to within 1" of the edges. Fold other half of each dough oval over the filling; using the tines of a fork, press edges to seal.Transfer to baking sheet; brush tops with egg. Bake 15-20 mins. or until golden. If desired, serve with heated marinara sauce.

"Simplicity is the keynote of all true elegance." ~ Coco Chanel

Have FUN today!!!!!

Love,

MM

Beef Fried Rice

Not only is this delish, but it can help flatten your belly faster thanks to the fat-burning beef, and the sugar-stabilizing brown rice!! Editor's note: make sure you have all the ingredients close at hand when you begin cooking as this goes fast!!
(serves 4)

1 cup uncooked instant brown rice
2 boneless beef rib-eye steaks, cut 3/4" thick, about 8 oz. each
2 T. Ponzu Citrus Sauce* or soy sauce
1 t. instant coffee powder
6 t. veg.* oil
1/2 cup sweet* onions, chopped
1/2 cup thinly sliced crimini* mushrooms
2 eggs, beaten
1/2 cup thinly sliced scallions

Follow package directions to prepare rice. Cut beef crosswise into 1x1/8" strips. Mix soy sauce and coffee powder together until coffee dissolves. In a large nonstick skillet, heat 2 t. oil over med.-high heat until hot. Add sweet onions and mushrooms; stir-fry 1-2 mins. Add eggs,; cook, stirring occasionally, 1 min. Stir in rice and soy sauce mix; stir-fry 1-2 mins. until heated. Remove from skillet; keep warm. In the same skillet, heat 2 t. oil over med.-high heat until hot. Add half of the beef; stir-fry until desired doneness, 1-2 mins. Remove from skillet. Repeat with remaining 2 t. oil and beef. Return cooked beef and rice mixture to skillet; cook, stirring constantly, until heated through, about 1 min. Sprinkle with scallions and serve.

"The best feeling comes when you finally realize that you're perfectly happy without the people you though you needed the most."

Have FUN today!!!

Love,

MM