Mile-High Nachos Supreme with Avocado Cream

Back Safe and Sound from my latest adventure!! And, saw this in my new RR mag. while reading out in the sun overlooking the salt flats and mts. Here is what she had to say: " Take everybody's favorite stacked snack to supreme heights with this melty, cheesy, crispy, crunchy, fully loaded tower of deliciousness."
(serves 8)

6 oz. white cheddar, grated (about 2 cups)
6 oz. sharp* cheddar, grated  "    "     "
Cooking spray (I use coconut oil*)
1 bag (16 oz.) yellow or white corn tortilla chips
1 can (15 oz.) black beans, drained and rinsed well*
1 t. chili powder
1 large avocado, halved and pitted
1/2 cup sour cream
1/2 t. lime zest plus 2 T. juice
Whole milk, for thinning sauce
Kosher* salt and freshly* ground pepper
Sliced radishes, sliced jalapenos, cilantro leaves, chopped red onion, and diced tomatoes
    for topping

Preheat the oven to 350. In a large bowl, toss the cheeses together. Spray a large baking dish or ovenproof platter with cooking spray. Cover the bottom of the dish with a few handfuls of chips; sprinkle with about 1/2 cup of the cheese mixture. Continue layering chips and cheese, making each chip layer about an inch smaller than the previous layer to create the mile-high mountain shape. Bake the nachos until all the cheese is melted (pry up a few chips and check to see if the cheese in the center is gooey) and the chips are browned in spots, about 20 mins. Watch!* Meanwhile, in a bowl, toss the bean and chili powder. Scoop the avocado flesh into a food processor. Add the sour cream, lime zest and lime juice. Process the sauce until smooth, adding milk by the T. until just thin enough to drizzle. Season with S&P. Scatter the beans and the rest of the toppings over the hot nachos; drizzle with the sauce. Serve the remaining sauce on the side.

"Life is too short to worry about stupid things. Have Fun. Fall in Love. Regret Nothing. And, Don't Let People Bring You Down!!"

Spend you time today counting your Blessings, not airing your complaints.

With Lots of Love,

Machete Milletti

Shrimp Tacos with Mango and Black Bean Salsa

Shrimp is a good source of selenium, a mineral that strengthens the immune system, and may prevent certain kinds of cancer. And, Mangos are packed with vit. C. which helps build collagen, keeping your skin looking firmer and younger!! Plus, these are DELISH, and this healthy meal is ready in just 20 mins.
(serves 4)

15 oz. low sodium* black beans, drained and rinsed well*
1 large mango, cut into small pieces
1 small* jalapeno, seeds and rinds removed, thinly sliced (wear gloves*)
1/2 small red* onion, finely chopped
2 T. fresh lime juice
1/4 t. each kosher* salt and freshly* ground pepper
1/2 cup chopped fresh cilantro
24 medium cleaned shrimp, tails off*
1/4 t. cayenne
1 T. EVOO
8 small corn tortillas
2 T. flaked coconut

In a medium bowl, toss the black beans, mango, jalapeno, and onion with the lime juice and S&P. Fold in cilantro. Season shrimp with cayenne and salt. Cook in the oil over med.-high heat until opaque throughout, 2 mins. per side. Warm the tortillas and fill with the shrimp, and top with the mango salsa and coconut.

"Let those who love Him be like the sun when it comes out in full strength."

Editor's note: I am off to a fun filled trip to Wendover, NV, and while wifi is available in our rooms, sometimes it is difficult to get into my blog to write, tho., of course, I will attempt. If I am unsuccessful, I will write again on Sat. when we return.

Don't forget to have FUN today!!

Love,

Machete Milletti

Asian Coleslaw

I LOVE a good coleslaw, and this one has a great twist - the peanut butter in the salad dressing is the secret!!
(makes 12 cups - so perfect for a pot luck)

6 T. unseasoned* rice wine vinegar
6 T. veg. oil
5 T. creamy peanut butter
3 T. Ponzu Citrus Sauce* or soy sauce
3 T. brown sugar
2 T. minced fresh ginger root
1&1/2 T. minced garlic
5 cups thinly sliced green cabbage
2 cups thinly sliced red cabbage
2 cups shredded napa cabbage
2 red bell peppers, thinly sliced
2 organic* carrots, juilienned
6 green onions, chopped
1/2 cup chopped fresh cilantro

In a med. bowl, whisk together vinegar, oil, peanut butter, Ponzu, sugar, ginger, and garlic. In a large bowl, mix veggies. Toss with peanut butter mixture just before serving.

"Beware of giving up too soon. Our emotions are not reliable guides."

Have FUN today!!

Love,

Machete Milletti

Southern Pimento Cheese

This version can be used for grilled cheese sammies (I would add sliced Campari tomatoes = YUMOLA*), and as a spread for crackers.
(makes 3 cups)

2 cups shredded extra-sharp cheddar cheese
1 (8 oz.) package cream cheese with chives*, softened
1/4 cup mayo.
1/4 t. garlic powder
1/8*-1/4 t. cayenne pepper
1/4 t. onion powder
1 small* jalapeno, seeded, pith removed, and minced (wear gloves*)
1 (4 oz.) jar diced pimento, drained
Kosher* salt
Freshly* ground pepper

Place all the ingredients through pimento into the large bowl of a stand mixer. Beat at med. speed, with paddle, if possible, until thoroughly combined. Season with S&P.

"Exactly as they are, and then watch how quickly they transform into the greatest, truest version of themselves. When one feels seen and appreciated in their own essence, one is instantly empowered."

Have FUN today!!

Love,

MM

Grilled Orange Chicken Thighs

With this spate of great weather, here is a DELISH reason to bust out your grill, and entice your neighbors!!
(serves 6)

1 cup freshly squeezed* orange juice
1/3 cup Sugar in the Raw*
1/3 cup packed light brown sugar
1/4 t. kosher salt
1 T. Dijon mustard
2 t. grated orange peel
Veg. oil
6 boneless skinless chicken thighs (about 1&1/2 lbs.), room temp.
1/2 t. lemon pepper seasoning

In a saucepan, combine the juice, sugars, and salt; bring to a boil, stirring to dissolve the sugar. Cook, uncovered, 10-15 mins. or until the mixture reaches a glaze consistency. Remove from heat; stir in mustard and orange peel. Moisten a paper towel with oil; using long-handled tongs, rub on grill rack. Prepare grill for direct medium heat cooking. Sprinkle chicken with lemon pepper. Grill, covered, 6-8 mins. per side or until an instant read thermometer reads 165, brushing with some of the sauce during the last 5 mins. Serve with remaining sauce, and a wedge salad. Dine Al Fresco!!

"Things that are visible are brief and fleeting, while things that are invisible are everlasting."

Love,

MM

Neva & Charlie's Stuffed Onions

Since this post is dedicated to this fabulous vegetable, I begin with this:

"Ode to the Onion
 
The onion's a wonderful  food
Which is not very hard to conclude
It has vitamin B
As well as some C
Those who eat them must surely be shrewd.

For your health it's entirely good
Makes your cholesterol low in your blood
It'll cut hypertension
And this I should mention
It's low cal raw, pickled, or stewed.

When an  onion is peeled I may cry
And, a logical question is why?
It's with joy that I weep
Through wet eyes do I peep
At the gourmet repast so near by.

The onion's a valuable root
Its picture was found with King Tut
In the Valley of Kings
With other good things
So its ancient and royal to boot.

Now an onion is one kind of lily
Though some people say that is silly
But believe it or not
That's a fact that we've got
Not something made up willy nilly."  ~ Gordon Deboo

Neva & Charlie's Stuffed Onions
(no serving size given)

6 med.-lg. sweet* onions
5 oz. can water chestnuts
Garlic powder, to taste
8 button mushrooms, fresh (I would use criminis*)
12 oz. Jimmy Dean sausage

Peel and core onions leaving 2 outside layers. Save insides. Chop mushrooms, water chestnuts, and 3/4 cup onion scooped out from the centers. Mix all with sausage, add garlic powder. Fill onions heaping with sausage mixture. Cook 30 mins. in 400 pre-heated oven.

"Remember that your ultimate goal is not to try to control or fix everything around you, but to keep communing with your Savior."

Have FUN today!!!

Love,

Machete Milletti

Spicy Mexican Minestrone Stew

Here's a casual, comforting dish that's great for your friends and family. Picante sauce adds a zesty burst of flavor that make the minestrone-style stew especially tasty and Yumola!!
(serves 6)

1/2 lb. sweet Italian pork sausage, casing removed
2 t. veg. oil
1&3/4 cups low sodium* beef broth
1 can (14.5 oz.) whole canned peeled tomatoes, cut up
1&1/2 cups Pace Medium* or Mild Picante Sauce
1/4 t. garlic powder, or 1 clove garlic, minced
8 oz. (1/2 of a 1 lb. package) med. shell shaped pasta, cooked and drained (about 4&1/2 cups)
1 package (about 10 oz. frozen cut green beans, thawed (about 2 cups)
1 can (15 oz.) kidney beans, rinsed well* and drained
1/3 cup shredded Monterey Jack cheese or mozzarella

Shape the sausage firmly into 1/2" meatballs. Heat the oil in a 4 qt. saucepan over med.-high heat. Add the meatballs and cook until well browned on all sides. Remove the meatballs from the saucepan. Pour off any fat. Stir the broth, tomatoes, picante sauce and garlic powder in the saucepan and heat to a boil. Stir in the shells. Return the meatballs to the saucepan. Reduce the heat to low. Cover and cook for 10 mins., stirring often. Stir in the green beans and kidney beans. Cook for 10 mins. or until the meatballs are cooked through and the shells are tender, stirring occasionally. Sprinkle with cheese before serving.

Happy Friday, Friends!! And, since I started writing this yesterday when it has Manatee Appreciation Day - I'll see you soon when I arrive in Cocoa Beach, Florida!!!

"Success starts with consistency."

Have FUN today - supposed to be 70 degrees!!!!!!

:)

Love,

MM