Mexican Breakfast Chilaquiles

MMMMMM...Morning! This sizzling one-skillet scramble is like having nachos for brunch.
(serves 4)

6 large eggs
1/4 t. kosher* salt
1/2 T. veg.* oil
5 oz. lime* flavored tortilla chips
1 cup shredded Monterey Jack or pepper Jack cheese
1/4 cup pickled jalapeno sliced
1 avocado, thinly sliced
1 cup pico de gallo
2 T. cilantro, chopped
Sour cream and lime wedges, for serving

Beat eggs with the salt. In an oven-safe 12" nonstick skillet, heat oil on med. Add eggs and gently scramble 3-4 min. or until set. Transfer to a bowl and set aside; wipe skillet mostly clean. Preheat broiler. Spread half of the chips in the same skillet. Sprinkle with half of cheese. Top with remaining chips and cheese, then eggs and jalapeno. Broil until cheese has melted and chips begin to brown, 1-2 min. Remove from oven; top with avocado, pico de gallo, and cilantro. Serve with sour cream and lime wedges.

"And, then one day I decided hurry and stress were no longer going to be part of my life. Stress is self-created; I decided to stop manufacturing it. We can choose an internal calm and joy even amid the chaos."

Happy Friday, Friends. My thoughts go out to Haiti, Florida, and all those in Hurricane Matthew's path of destruction. Fare well, and be safe!!

Love,

Machete Millette

Fish Packets with Caper Butter and Snap Peas

You can make this delish dinner in less time than you'd need to order takeout!!
(serves 4)

4 large sheets heavy duty foil
3 T. Kerrygold* butter, softened
3 T. capers, chopped
1/4 t. kosher salt
1 lb. sugar snap peas
12 thin slices lemon
4 fillets of halibut or cod (5 oz. each)
Basil sprigs, for garnish

Combine the butter, capers, and 1/4 t. salt. Lay out the sheets of foil. Divide the sugar snap peas in the middle of each. Top with 3 slices of lemon. Top lemon and peas with a fillet. Sprinkle each fillet with salt and a dot of caper butter. Fold and crimp foil edges to seal tightly Grill or bake* covered, on med. 12 min. Garnish with basil sprigs.

"Prayer helps us see things as God sees them."

Have FUN today, and welcome back, Donna!!

Love,

Machete Milletti

Ashley's Vidalia Onion Cast-Iron Cornbread

Saw this one in the paper this morning. I LOVE corn bread, and hope you do, too!! Editor's note: remember that when you see an asterisk*, it denotes something I have changed, suggested, or added. If the recipe is proceeded by MM's, it is one that I have made up.
(serves 8)

1&1/2 cups all-purpose flour
2/3 cup granulated white sugar
1/2 cup yellow corn meal - get the coarsest* you can find - I use a polenta dry mix*
1 T. baking powder
1/2 t. kosher salt
1/2 cup heavy cream
1/2 cup buttermilk
3 whole eggs, beaten
1/3 cup veg. oil
3 T. melted Kerrygold* butter
1 large Vidalia onion, sliced thin and kept together as one piece in rounds
A few grinds of freshly ground pepper
4 slices bacon, diced
1 small can mild diced green chiles*
1 small can creamed corn*
3/4 cup shredded 4 Mexican cheeses*
A sprinkling of smoked paprika*
A pat of Kerrygold butter*

Heat oven to 375. Saute bacon over low heat in a 9 or 10" cast-iron skillet until crisp. Meanwhile slice the onion, making sure you keep them intact and in one piece. Remove bacon from pan but leave the bacon grease for the onions to cook in. Carefully place the onion rounds in the bottom of the pan to cover the surface. Let onions cook until the edges begin to brown. Be careful to keep onions in place - the bottom of the pan will have a "polka dot" pattern. Season onions with a dusting of pepper. Turn off the heat and set aside until ready to bake the cornbread. If the pan cools down, warm the pan on low before pouring in the cornbread batter. In a large bowl, whisk together flour, sugar, corn meal, baking powder, and salt. Set aside. In a separate bowl, mix together the cream, buttermilk, oil, eggs, and melted butter until combined - the mixture will emulsify. Set aside. Add wet to dry ingredients, and add green chiles, creamed corn, and cheese, if using, and mix until combined. Don't over mix. Batter should look slightly lumpy. Just before baking, add the cooked bacon back to the pan and place in the areas around the onions, not on top of the onions or it will interfere with the onion pattern. Pour cornbread batter directly into hot pan; sprinkle with smoked paprika on top. Place in the center rack of the oven, and bake for 30 min. or until a toothpick inserted in the middle comes out clean. When you remove from oven, immediately rub the pat of butter over top. Cool in the pan for 20 min.; run a blunt knife around the edges of the skillet to make sure it isn't sticking on the sides. Carefully turn the skillet upside down and flip out cornbread onto a large plate to expose onion rounds - you can invert the cornbread and place it upside down back into the skillet for serving. Serve at room temp. or warm.

"A smile has a fascinating effect on our brain chemistry. When we smile it releases brain chemicals called endorphins which have an actual physiological relaxing effect."

So SMILE, RELAX, and have FUN today!!!

Love,

MM

Seared Steak Tartare with Rosemary and Garlic

Saw this in "Bon Appetit". It is from Via Carota in NYC, and is "like a burger, but with no bun! In this case, garlic and fried rosemary are way better than ketchup and mustard could ever be".
(serves 1)

1 8 oz. boneless New York strip steak
Kosher salt, and freshly ground pepper
1 T. EVOO, plus more for drizzling
1 sprig fresh* rosemary
2 garlic cloves, unpeeled
Flaky sea salt (such as Malden*)

Coarsely chop steak into 1/4" pieces, including fat but removing any gristle. Transfer to a small bowl; season with S&P, and toss to combine. Form into a 3&1/2" diameter patty about 1" thick. Season top and bottom generously with S&P. Heat a dry med. skillet, preferably cast-iron, over med. heat. Cook patty undisturbed until a nicely seared crust forms, about 3 min. Turn over and add 1 T. oil, then the rosemary sprig and garlic cloves to skillet. Cook, turning garlic occasionally to keep it from burning, until second side of patty is nicely browned, about 3 min. (inside will be fairly pink). Transfer steak to a plate and top with rosemary and garlic; sprinkle with sea salt and drizzle with oil.

"God, our hearts will have no peace til they rest in You."

Have FUN today!!!

Love,

MM

Mexican Caesar Salad with Shrimp

I am definitely gonna try this one!!!
(serves 4)

1/3 cup salted pepitas (green pumpkin seeds)
3 T. veg. oil, plus more for frying
2 8" flour tortillas, cut into 1/4" strips
Kosher salt and freshly ground pepper
1/2 cup Mexican crema or sour cream
1/2 cup grated Cotija cheese (about 2 oz.), plus more for topping
1/2 cup fresh cilantro
Juice of 1 lime
1 clove garlic
2 romaine lettuce hearts, roughly chopped (about 10 cups)
1/2 cup pickled jalapenos with veggies, drained and chopped
20 cooked med. shrimp (about 12 oz.), tails on*

Toast the pepitas in a med. dry skillet over med.-high heat, stirring occasionally, 3 min. Transfer to a small bowl; set aside. Heat 1/2" of the veg. oil in the skillet over med.-high heat. Working in batches, add the tortillas strips and fry, turning as needed, until golden, about 2 min. Transfer to a paper towel-lined plate, season with S&P.
To make the dressing: Combine the crema, Cotija cheese, 1/4 cup cilantro, 3 T. veg. oil, lime juice, and garlic in a food processor; pulse until smooth, adding 1-2 T. water if needed to loosen. Season with S&P. Transfer the dressing to a large bowl; add the romaine, pickled jalapenos, pepitas, shrimp, the remaining 1/4 cup cilantro, and half of the tortillas strips. Season with S&P and toss to coat. Top each serving of salad with the remaining tortillas strips and more cheese.

"In Christ, there are no outsiders."

Have FUN today!!!!

Love,

Machete Milletti

Alton Brown's Scrambled Eggs

You might not go back to your old way after you have tried these silky, custardy eggs!!
(serves 1-2)

3 large eggs, room temp.
1 t. water
1 t. mayonnaise, room temp.
1/2 t. harissa (optional)
1/8 t. kosher salt
1 t. Kerrygold* butter
Shredded sharp cheddar* (optional)
Chopped fresh chives* (optional)

Heat a cast-iron skillet over med. heat for 5 min. Whisk together eggs, water, mayo. harissa, and salt. When skillet is hot, remove from heat and add butter. Using a basting brush to spread butter over entire bottom of pan. Add egg mixture to pan and count to 10. Stir with a rubber spatula; count to 5. Stir again to get any remaining liquid down into the pan; count to 5. Repeat as needed until eggs are set but still creamy. Top with cheese and chives, if using.

"Come to Me, all you who are weary, and I will give you rest."

GO HAWKS!!!!!

Love,

Machete Milletti

Broccoli, Peanut, and Dried Cherry Salad

I LOVE BROCCOLI SALADS, and what caught my eye on this one is the cherries!! SO good for you.
(serves 4)

3 T. plus 1/4 t. kosher salt, divided
6 cups small broccoli from 1 large head
1/2 cup sour cream
1 T. white wine vinegar
2 T. freshly squeezed orange juice (wish I could get some from Harvey's Groves in FL.!*)
1/4 t. freshly ground pepper
1/4-1/2* cup roughly chopped dried cherries
1/3 cup roughly chopped dry* roasted, salted peanuts

In a large pot, bring 4 qts. water and 3 T. salt to a boil. Add the broccoli, and cook until florets are just tender, about 3 min. Meanwhile, fill a large bowl with ice and cold water. When the broccoli is done, remove it from the boiling water with a slotted spoon, and put it in the ice bath to stop the cooking. Transfer to a towel-lined plate to drain. In a med. serving bowl, whisk together the sour cream, vinegar, and OJ. Season with pepper and remaining salt. Add the broccoli, cherries, and 1/4 cup peanuts. Toss to coat and combine. Garnish with remaining peanuts on top.

"You are never responsible for the actions of others; you are only responsible for you."

Way to GO, Huskies!!

Have FUN today!

Love,

MM