Here is a quick to throw together salad made from ingredients you most likely have in your pantry and fridge. It floated my boat when I saw it today in the paper!!
(serves 1-2)
1 can chunk* tuna in water, drained well
1 can white beans, drained and rinsed well*
2 T. capers, drained
2 T. kalamata olives, halved
EVOO to moisten*
A splash* of red* wine or unfiltered* cider* vinegar
A splash* of fresh* lemon juice
A handful* chopped walnut halves
A couple of roasted red pepper strips, diced*
Salad greens
Put tuna in a med. bowl, and flake. Add the rest of the ingredients through red peppers, and mix together well. Serve over salad greens.
"Everyone has inside them a piece of the good news. The good news is that you don't know how great you can be! How much you can love! What you can accomplish! And, what your potential is!" ~ Anne Frank
Worship the King from whom all Blessing Flow!! And, be VERY grateful that Jesus loves YOU.
Love,
Machete Milletti
Sunday, March 12, 2017
Saturday, March 11, 2017
Bread Pudding with Strawberry Sauce
I saw this demonstrated today on Trisha Yearwood's Cooking Show, and it looked SO good!! I did this for you, Linda.
(serves 4)
3 large eggs
1&1/2 cups whole milk
1/4 cup orange blossom or clover honey
1 t. orange zest plus 2 T. orange juice
1/2 t. vanilla extract
1/4 t. ground cinnamon
1 loaf brioche bread, crust removed, cut into cubes
1 T. Sugar in the Raw*
2 T. Kerrygold* butter
1 lb. strawberries, rinsed, hulled*, and quartered
2 T. granulated sugar
Special equipment: 4 8 oz. crème brulee ramekins
Preheat oven to 350. Whisk the eggs in a large bowl, then add the milk, honey, orange zest, vanilla, and cinnamon. Whisk until well combined. Put the bread cubes in the bowl and toss with the egg mixture until all the liquid is absorbed. Divide the bread mixture among the ramekins and transfer to a rimmed* baking sheet. Sprinkle the tops of the bread pudding with the raw sugar and bake until golden brown, about 25 min. In a large skillet over med.*-high heat, melt the butter until bubbling. Add the strawberries and sprinkle in the granulated sugar. Toss the strawberries and add the OJ. Reduce the heat to med. and simmer for 3-5 min. Serve with sauce over the bread pudding.
"Encourage yourself to sit in the front row of life. It will invite you to be attentive to and appreciative of all its varied aspects. When you answer, 'Present!' you will be rewarded by conscious living in which you are aware of your feelings, rather than separated from them."
Love,
Machete Milletti
(serves 4)
3 large eggs
1&1/2 cups whole milk
1/4 cup orange blossom or clover honey
1 t. orange zest plus 2 T. orange juice
1/2 t. vanilla extract
1/4 t. ground cinnamon
1 loaf brioche bread, crust removed, cut into cubes
1 T. Sugar in the Raw*
2 T. Kerrygold* butter
1 lb. strawberries, rinsed, hulled*, and quartered
2 T. granulated sugar
Special equipment: 4 8 oz. crème brulee ramekins
Preheat oven to 350. Whisk the eggs in a large bowl, then add the milk, honey, orange zest, vanilla, and cinnamon. Whisk until well combined. Put the bread cubes in the bowl and toss with the egg mixture until all the liquid is absorbed. Divide the bread mixture among the ramekins and transfer to a rimmed* baking sheet. Sprinkle the tops of the bread pudding with the raw sugar and bake until golden brown, about 25 min. In a large skillet over med.*-high heat, melt the butter until bubbling. Add the strawberries and sprinkle in the granulated sugar. Toss the strawberries and add the OJ. Reduce the heat to med. and simmer for 3-5 min. Serve with sauce over the bread pudding.
"Encourage yourself to sit in the front row of life. It will invite you to be attentive to and appreciative of all its varied aspects. When you answer, 'Present!' you will be rewarded by conscious living in which you are aware of your feelings, rather than separated from them."
Love,
Machete Milletti
Curried Egg Salad and Cucumber Sandwiches
Egg salad in 10 minutes?? Yep. The trick to quickly hard-cooking eggs is to boil water in the microwave, then add the eggs for a sort time so they don't explode.
(serves 2)
2 cups water
4 large eggs
1/3 cup mayo.
3/4 t. curry powder
3/4 t. cumin
/2 t. kosher salt
1/8 t. freshly* ground pepper
4 slices white sandwich bread, toasted, crusts removed*
1/4 English or Persian* cucumber, thinly sliced on a sharp diagonal
1/2 cup golden raisins
2 red leaf lettuce leaves
Put the water in a wide, shallow, microwave-save bowl. Microwave on high until the water boils, about 3 min. Gently lower the eggs into the water, and microwave 4 min. more. Meanwhile, in a small bowl, whisk together the mayo., curry powder, cumin, S&P. Cool the eggs under cold water, peel, and mash with a fork in a med. bowl. Stir in the curry mayo and raisins. Assemble the sammies with the toast, cucumber slices, egg mixture, and lettuce leaves.
"With God all things are possible."
Have FUN today!!!!!!!!!!!!!!!!!!!
Love,
Machete Milletti
(serves 2)
2 cups water
4 large eggs
1/3 cup mayo.
3/4 t. curry powder
3/4 t. cumin
/2 t. kosher salt
1/8 t. freshly* ground pepper
4 slices white sandwich bread, toasted, crusts removed*
1/4 English or Persian* cucumber, thinly sliced on a sharp diagonal
1/2 cup golden raisins
2 red leaf lettuce leaves
Put the water in a wide, shallow, microwave-save bowl. Microwave on high until the water boils, about 3 min. Gently lower the eggs into the water, and microwave 4 min. more. Meanwhile, in a small bowl, whisk together the mayo., curry powder, cumin, S&P. Cool the eggs under cold water, peel, and mash with a fork in a med. bowl. Stir in the curry mayo and raisins. Assemble the sammies with the toast, cucumber slices, egg mixture, and lettuce leaves.
"With God all things are possible."
Have FUN today!!!!!!!!!!!!!!!!!!!
Love,
Machete Milletti
Friday, March 10, 2017
Grilled Salmon and Leeks with Rosemary-Mustard Butter
A Very Pretty and Tasty dish!!
(serves 4)
1&1/2 lbs. leeks
2 T. EVOO
1/2 t. Kosher* salt, divided
1/2 t. freshly* ground pepper, divided
1 sprig rosemary
4 4-6 oz. skin-on wild caught* salmon filets, 3/4 to 1" thick
1/4 cup unsalted Kerrygold* butter, softened
2 t. Dijon mustard
Trim dark green tops and root ends from leeks, leaving ends intact. Cut leeks in half lengthwise; peel off tough outer leaves. Wash leeks - shaking them under water to remove grit; pat dry. Keep some water on leeks to prevent burning on the grill. Brush with 1 T. oil; season with S&P. On a grill or grill pan over med.-high heat, grill rosemary sprig 1-2 min. or until lightly charred; remove. Grill leeks 5-7 min. or until tender, turning occasionally. Remove; cover to keep warm. Season salmon with remaining S&P; brush with remaining oil. Grill fish, skin-side up, 4 min.; turn. Grill 2 min. or until fish flakes easily with a fork. Remove from heat. Strip rosemary leaves from stem; chop leaves. In a small bowl stir together butter, mustard, and 1 t. leaves. Spread butter on top of fish and leeks; sprinkle with remaining chopped rosemary. I would serve warm garlic bread* with this, along with soft butter*.
"We should not pretend to understand the world only by the intellect, we apprehend it just as much by feeling."
Happy Friday, Friends!! Have FUN today, and don't get blown away by this horrific WIND!!
Love,
Machete Milletti
(serves 4)
1&1/2 lbs. leeks
2 T. EVOO
1/2 t. Kosher* salt, divided
1/2 t. freshly* ground pepper, divided
1 sprig rosemary
4 4-6 oz. skin-on wild caught* salmon filets, 3/4 to 1" thick
1/4 cup unsalted Kerrygold* butter, softened
2 t. Dijon mustard
Trim dark green tops and root ends from leeks, leaving ends intact. Cut leeks in half lengthwise; peel off tough outer leaves. Wash leeks - shaking them under water to remove grit; pat dry. Keep some water on leeks to prevent burning on the grill. Brush with 1 T. oil; season with S&P. On a grill or grill pan over med.-high heat, grill rosemary sprig 1-2 min. or until lightly charred; remove. Grill leeks 5-7 min. or until tender, turning occasionally. Remove; cover to keep warm. Season salmon with remaining S&P; brush with remaining oil. Grill fish, skin-side up, 4 min.; turn. Grill 2 min. or until fish flakes easily with a fork. Remove from heat. Strip rosemary leaves from stem; chop leaves. In a small bowl stir together butter, mustard, and 1 t. leaves. Spread butter on top of fish and leeks; sprinkle with remaining chopped rosemary. I would serve warm garlic bread* with this, along with soft butter*.
"We should not pretend to understand the world only by the intellect, we apprehend it just as much by feeling."
Happy Friday, Friends!! Have FUN today, and don't get blown away by this horrific WIND!!
Love,
Machete Milletti
Thursday, March 9, 2017
Moroccan Chicken and Peppers
"No ingredient is more emblematic of Moroccan cuisine than harissa, a North African chile paste. It provides` the depth of heat to staples like chicken and couscous." Time to spice up your life a bit, and get out of this rainy weather doldrums!!
(serves 4)
1 t. coriander seeds
1 t. cumin seeds
1-2 small dried red chiles like chile de arbol, torn into pieces'
/2 t. kosher* salt
1/4 t. ground cinnamon
8 skinless, boneless chicken thighs
2 T. EVOO
6 cups coarsely chopped sweet bell* peppers, red, yellow, and orange
1 Meyer or regular lemon, sliced
Harissa paste, in a bowl for serving
In a spice grinder or with a mortar and pestle, grind coriander, cumin, and chiles; stir in cinnamon and salt. Sprinkle mixture over chicken. In a 12" skillet heat olive oil over med.-high heat 1-2 min. Cook chicken 15-17 min. or until done (165 internal temp.). Remove to a platter; cover to keep warm. Add peppers and lemon slices to skillet. Cook 6-8 min. or until peppers and lemon slices are tender and lightly browned, stirring occasionally. Add to platter with chicken. Serve with harissa paste, and bright green grilled asparagus spears*.
"Live so your light will shine brightly into the lives of others."
And, have some kind of fun and laugh out loud today!!
Love,
Machete Milletti
(serves 4)
1 t. coriander seeds
1 t. cumin seeds
1-2 small dried red chiles like chile de arbol, torn into pieces'
/2 t. kosher* salt
1/4 t. ground cinnamon
8 skinless, boneless chicken thighs
2 T. EVOO
6 cups coarsely chopped sweet bell* peppers, red, yellow, and orange
1 Meyer or regular lemon, sliced
Harissa paste, in a bowl for serving
In a spice grinder or with a mortar and pestle, grind coriander, cumin, and chiles; stir in cinnamon and salt. Sprinkle mixture over chicken. In a 12" skillet heat olive oil over med.-high heat 1-2 min. Cook chicken 15-17 min. or until done (165 internal temp.). Remove to a platter; cover to keep warm. Add peppers and lemon slices to skillet. Cook 6-8 min. or until peppers and lemon slices are tender and lightly browned, stirring occasionally. Add to platter with chicken. Serve with harissa paste, and bright green grilled asparagus spears*.
"Live so your light will shine brightly into the lives of others."
And, have some kind of fun and laugh out loud today!!
Love,
Machete Milletti
Wednesday, March 8, 2017
Smoked Trout and Bean Salad
I picked up some smoke trout Sunday when I was at Trader Joe's after reading this recipe, and I intend to make this for lunch today - cutting down the recipe to serve 1.
(serves 6 as a main course, 10-12 as a starter or side)
12 oz. (2&3/4 cups) green beans or an assortment of string beans, string removed and cut into
1/2" pieces
1/2 cup sunflower seed or grapeseed oil, preferably unfiltered
4 cups cooked cranberry or cannellini beans (fresh, dried, or canned)
2 small or 1 large Persian* cucumber, peeled if skin is tough, cut into 1/2" dice (about 3 cups)
1 cup oil-cured black olives (like Kalamata*), pitted and halved
1/2 cup finely chopped red onion
1/2 cup toasted sunflower seeds (I will use peptitas*)
1/4 cup chopped fresh flat-leaf* parsley, 1 t. reserved for garnish
1/4 cup chopped fresh dill, 1 t. reserved for garnish
3 T. fresh lemon juice
3 T. red-wine vinegar
2 T fresh marjoram leaves, coarsely chopped, 1 t. reserved for garnish
1 T. finely grated lemon zest
2 med. cloves garlic, finely chopped
Kosher salt and freshly ground pepper
1 cup plain Greek yogurt
8-10 oz. skinless smoked trout fillet
In a 12" skillet, cook the green beans in the oil over med. heat until they begin to sizzle, 1min. Add 1 T. water, cover, and steam until crisp-tender, about 4 min. Transfer to a large bowl, and let cool to room temp., about 15 min. Add the rest of the ingredients (through garlic). Season to taste with S&P, and mix gently. Arrange the salad on a large serving platter and top with dollops of yogurt. Crumble the trout into chunks and scatter over the top. Garnish with the reserved herbs, and more black pepper and serve.
"Seek Jesus first and foremost; then the rest of your life will fall into place, piece by piece."
And, have FUN today!!
Love,
Machete Milletti
(serves 6 as a main course, 10-12 as a starter or side)
12 oz. (2&3/4 cups) green beans or an assortment of string beans, string removed and cut into
1/2" pieces
1/2 cup sunflower seed or grapeseed oil, preferably unfiltered
4 cups cooked cranberry or cannellini beans (fresh, dried, or canned)
2 small or 1 large Persian* cucumber, peeled if skin is tough, cut into 1/2" dice (about 3 cups)
1 cup oil-cured black olives (like Kalamata*), pitted and halved
1/2 cup finely chopped red onion
1/2 cup toasted sunflower seeds (I will use peptitas*)
1/4 cup chopped fresh flat-leaf* parsley, 1 t. reserved for garnish
1/4 cup chopped fresh dill, 1 t. reserved for garnish
3 T. fresh lemon juice
3 T. red-wine vinegar
2 T fresh marjoram leaves, coarsely chopped, 1 t. reserved for garnish
1 T. finely grated lemon zest
2 med. cloves garlic, finely chopped
Kosher salt and freshly ground pepper
1 cup plain Greek yogurt
8-10 oz. skinless smoked trout fillet
In a 12" skillet, cook the green beans in the oil over med. heat until they begin to sizzle, 1min. Add 1 T. water, cover, and steam until crisp-tender, about 4 min. Transfer to a large bowl, and let cool to room temp., about 15 min. Add the rest of the ingredients (through garlic). Season to taste with S&P, and mix gently. Arrange the salad on a large serving platter and top with dollops of yogurt. Crumble the trout into chunks and scatter over the top. Garnish with the reserved herbs, and more black pepper and serve.
"Seek Jesus first and foremost; then the rest of your life will fall into place, piece by piece."
And, have FUN today!!
Love,
Machete Milletti
Tuesday, March 7, 2017
Comstock's Broccoli, Chicken, and Cheese Casserole
Sometimes a comforting casserole is just the ticket!! Again, for you new readers, anytime you see an asterisk*, it denotes changes or additions I have made to the original recipe. OBTW, the Pierogies/Reuben Deep Dish Skillet was AMAZING!!
(serves 4-5)
2 (10 oz. pkgs.) chopped frozen broccoli (or the same amt. of fresh*)
3 cups (1 3 lb. chicken) pieces, cooked (I would use rotisserie chicken packages from the Deli*)
A handful of slivered almonds* or half a can of chopped water chestnuts*, optional
1 can low sodium* cream of chicken soup (this is an old timey recipe*)
1 T. fresh* lemon juice
1/2 cup sour cream or plain Greek yogurt*
1/2 cup mayo.
1 cup sharp* cheddar, grated
1/4 cup Panko* bread crumbs
3 T. Kerrygold* butter, melted
Cook broccoli and drain. Place in the bottom of a casserole dish. Place chicken on top. Sprinkle on the nuts, if using. Combine soup, lemon juice, sour cream, and mayo. Pour over the top of the chicken. Cover with cheese and bread crumbs, and drizzle with the melted butter. Bake at 350 for 30 min.
"Communicate nonjudgmentally with the goal of understanding."
And, don't forget to have FUN today!!!
Love,
Machete Milletti
(serves 4-5)
2 (10 oz. pkgs.) chopped frozen broccoli (or the same amt. of fresh*)
3 cups (1 3 lb. chicken) pieces, cooked (I would use rotisserie chicken packages from the Deli*)
A handful of slivered almonds* or half a can of chopped water chestnuts*, optional
1 can low sodium* cream of chicken soup (this is an old timey recipe*)
1 T. fresh* lemon juice
1/2 cup sour cream or plain Greek yogurt*
1/2 cup mayo.
1 cup sharp* cheddar, grated
1/4 cup Panko* bread crumbs
3 T. Kerrygold* butter, melted
Cook broccoli and drain. Place in the bottom of a casserole dish. Place chicken on top. Sprinkle on the nuts, if using. Combine soup, lemon juice, sour cream, and mayo. Pour over the top of the chicken. Cover with cheese and bread crumbs, and drizzle with the melted butter. Bake at 350 for 30 min.
"Communicate nonjudgmentally with the goal of understanding."
And, don't forget to have FUN today!!!
Love,
Machete Milletti
Subscribe to:
Posts (Atom)