Deviled Pork Chops

"Flavorful sauces, sugar, and spice" make these pork chop very nice!! Sorry. I think I have a pork chop in the freezer.......
(serves 4)

1/4 cup Dijon mustard
1 T. firmly packed dark brown sugar
2 t. fresh lemon juice
2 t. Worcestershire sauce
1/8*-1/4 t. ground cayenne pepper
4 1" thick bone-in center cut loin pork chops (2&1/2-3&1/2 lbs.)
Kosher salt
1 T. coarsely chopped fresh flat-leaf parsley

Stir together the first 5 ingredients in a small bowl. Position an oven rack 3-4" from the broiler element and heat the broiler to high. Line the bottom of a rimmed broiler pan with foil and replace the perforated top part of the pan. Arrange the pork on the broiler pan and season generously on both sides with salt. Brush about half of the mustard mixture over the top of the chops. Broil until the chops are deeply browned in spots, 6-8 min. Turn the chops over with tongs, brush with the remaining mustard mixture, and continue to broil until the pork is browned and just cooked through (an instant read thermometer should register 145), about 5 min. more. Let rest a few min. before serving. Sprinkle the better looking sides of the chops with the parsley, and transfer to a serving plate.

"You deserve to be cherished and appreciated."

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

Love,

Machete Milletti

Deep-Dish Reuben Pierogies Skillet with 18,000 Island Dressing

I saw this demonstrated yesterday by Jeff Mauro on The Kitchen. Looked SO good, so I have been gathering the ingredients to make it tomorrow night for my peeps. Make sure you get chilled sauerkraut. NOT in a can!!
(serves 6-8)

1 16 oz. package frozen cheese pierogies
2 T. unsalted Kerrygold* butter
1/2 cup chilled* sauerkraut, drained*
8 oz. good corned beef, sliced into 1/4" thick cubes or pastrami - that is what I am using*
1 T. toasted caraway seeds, in a dry skillet*
1 T. minced fresh chives
18,000 Island Dressing (recipe follows)

18,000 Island Dressing:
1 cup mayo.
2 T. gochujang
2 T. finely* diced pickled jalapenos
1 t. Dijon mustard

Bring a pot of water to a simmer. Add the pierogies and simmer until slightly soft, 5-7 min. Drain and pat dry. Preheat oven to broil. Heat a 12" ovensafe nonstick skillet over med. heat. Add the butter and heat until foaming. Saute the pierogies until golden brown, 4-5 min. per side. Remove from heat. Evenly sprinkle a layer of the sauerkraut on top of the pierogies. Then add a layer of the Swiss and finally, an even layer of the corned beef or pastrami. On the lowest rack, broil the mixture in the skillet until the cheese and corned beef are golden brown and the cheese is bubbly, 2-3 min. Garnish with the caraway seeds and minced chives. Serve with a squirt of 18,000 Island Dressing.
To make the dressing: Mix all ingredients together well in a small bowl; transfer to a squirt bottle*.

"Forgive others as your Heavenly Father has forgiven YOU!!"

Love,

MM

Sicilian Chicken Stew

That's right, another stew! When I woke up this morning, it was raining Hard, and the wind was blowing. I immediately thought of the warming comfort of a hearty stew, and this one is packed with vibrant colors. It is as delicious as it is nutritious!!
(serves 6)

1&1/2 lb. boneless, skinless chicken thighs, cut into 1&1/2" pieces
1/2*-1 t. kosher* salt
1/2 t. freshly* ground pepper
1/8 t. crushed red pepper flakes
1 T. EVOO
2 cups mini peeled organic* carrots
1 large sweet* onion, chopped, 1&1/2 cups
1 can tomato sauce
1 can low sodium* chicken broth
1/2 cup pimento-stuffed green olives
1/2 cup dried apricots, halved
2 strips lemon zest
1 6" long sprig fresh rosemary
1 cup orzo pasta
1/4 cup sliced natural almonds, toasted in a dry skillet*
Chopped fresh flat-leaf* parsley

Sprinkle chicken with S&P, and red pepper flakes. In a large non-stick skillet, heat oil over med.-high heat. Add chicken; cook turning occasionally, until browned on all sides, 5-6 min.; transfer to plate. To drippings in skillet, add carrots and onion; cook stirring occasionally, until onions are softened, 5-6 min. Add tomato sauce, and cook, stirring frequently, until reduced by about half, 5 min. Stir in broth, olives, apricots, lemon zest, and rosemary. Cover; bring to a boil. Reduce heat and simmer, stirring occasionally, until carrots are tender and chicken is cooked through, 20-25 min. Meanwhile, cook orzo according to package directions. Serve stew with orzo. Garnish orzo with almonds and stew with parsley.

"When we practice hospitality, we share God's goodness and gifts."

Love,

Machete Milletti

Mexican Meatball Stew

Savory meatballs bubbling with other flavor-packed ingredients like smoky chipolte chile peppers,  diced tomatoes, and corn make this stew oh-so-satisfying. And PERFECT for a cold, rainy day!!
(serves 4)

1 egg
1 lb. ground beef or pork or a mixture of both
3/4 cup fresh breadcrumbs
3 T. milk
1 med. sweet* onion, chopped, about 1 cup
1/2 t. ground chipolte chile powder
1/2 t. kosher* salt
1/4 t. freshly* ground pepper
1 T. EVOO
1 large organic* carrot, chopped, 1 cup
1 clove garlic, chopped
2 cups frozen white* corn
1 can (14.5 oz.) low sodium* chicken broth
1 can (10 oz.) diced tomatoes and green chiles like Rotel mild
Sour cream, optional

Preheat oven to 375. Line rimmed baking sheet with foil. In a large bowl, lightly beat egg; stir in meat, breadcrumbs, 1/3 cup onion, milk, chipotle, S&P. Shape into 24 balls and arrange on baking sheet. Bake 15 min. or until browned. Meanwhile, in a large pot, heat oil over med. heat. Add chopped carrot and remaining 2/3 cup onion; cook stirring frequently, until softened, about 5 min. Stir in garlic and cook, stirring, 30 sec. until fragrant. Add corn, broth, and tomatoes; simmer 5 min. Add meatballs; cover and simmer until cooked through, about 10 min. If desired, serve with sour cream.

"You get what you think about, whether you want it or not."

Have FUN today!!!

Love,

MM

Breakfast Biscuit Quiches

Here is a yummy breakfast idea to start your day in a delicious way. Happy Friday, Friends!!
(makes 10 mini quiches)

2/3 cup shredded Swiss cheese
1/3 cup finely chopped cooked ham
1/4 cup finely chopped scallions
3 eggs
2 T. whole* milk or half and half*
1/8 t. freshly* ground pepper
1 can (10.2 oz.) refrigerated biscuit dough

Preheat oven to 350. Coat 10 muffin cups with coconut oil* cooking spray. Combine cheese, ham, and scallions in a small bowl. Beat eggs, milk, and pepper in a med. bowl until blended. Separate biscuits; vertically cut each in half. On a lightly floured surface, press or roll each piece into a 5" round. Fit 1 round into each muffin cup, leaving the 2 cups in the center of pan empty. Press dough firmly against bottoms and sides of cups and for rim at top. Spoon 2 T. cheese mixture into each cup. Pour in egg mixture, dividing evenly. Bake 20-25 min. until filling is set and biscuits are deep golden brown. Serve warm with melon slices* and fresh blueberries*.

"When we put our cares into His hands, He put His peace into our hearts."

Have FUN today!!!!!

Love,

Machete Milletti

Garlic-Thyme Cornish Game Hens in the Slow Cooker!!

I am putting two of these in my crock pot today for dinner for my peeps and me. I will give them one to split, and I will make Smoked Cornish Game Hen Salad with the rest of mine. This cooking method guarantees they will come out extra juicy and tender!!
(serves 3-4)

1 sweet* onion, peeled and cut into thick slices
2 Cornish game hens, rinsed well* and patted dry with paper towels*
4 cloves garlic, peeled
2 springs fresh thyme
2 sliced preserved lemon*, rinsed*
2 t. smoked paprika
1 t. dried thyme
1&1/2 t. kosher* salt
1/2 t. Johnny's Garlic Seasoning*
1/8*-1/4 t. cayenne pepper
1 stick Kerrygold Garlic and Herb butter*, softened*


Place onion slices in bottom of a 6 qt. slow cooker. Place garlic and fresh thyme in cavities, along with the preserved lemon. In a small bowl, combine spices. Rub butter all over and carefully under skin. Pat spices all over birds. Place hens , breast sides down, on onions. Cover; cook on high 4 hours or low 6-8 hour or until 165. If desired, carefully transfer hens to a large baking dish, and place in the oven. Broil 3-5 min. or until skin is crispy. Remove; transfer to a cutting board. Let sit 15 min. before carving. Serve with onions.

"No one understands like Jesus."

Have FUN today. And, keep your chin up. I KNOW the sun will shine again someday!!

Love,

Machete Milletti

Hamburger Soup

My friend, Emmajean gave me this recipe yesterday, and I am going to make it today in my crock pot! OBTW, the Muffuletta I made yesterday was outstanding!!
(serves 4))

1 lb. hamburger
1/2 sweet* onion, chopped
2 organic* carrots, peeled and chopped
1-2 stalks celery, chopped
2 cloves garlic, minced
1 can Italian-style diced tomatoes, undrained
1 can low sodium* beef broth
1 T. Better Than Boullion Beef, dissolved in the can from the beef broth
1 bay* leaf

Brown and crumble the burger. Remove from skillet, and put into the crock pot. To the drippings, add the veggies. "Sweat" until soft, stirring occasionally. Remove from skillet, and put into crock pot. Add the rest of the ingredients, stir to combine, and cook on low 8-10 hours. Serve with Saltine Goldfish* Crackers.

"Your MIND can never become useless or decrease in value. Your life becomes INFINITELY better when you decide to invest in yourself."

Have FUN today. March 1st. Wow, this year I flying by.

Love,

Machete Milletti