You can make this fresh and delicious dinner in less time than you'd need to order takeout!!
(serves 4)
4 cups riced cauliflower
1/4 cup water
4 skinless, boneless, chicken-breast cutlets
2 t. EVOO
3/4 t. kosher* salt, divided
1/2 t. freshly* ground pepper
1/4 cup sweetened cream of coconut
1*-2 T. hot sauce (I would use Tabasco*)
2 limes, halved
1 (15 oz.) can black beans drained and rinsed well
Fresh cilantro, chopped, for garnish
Combine the cauliflower and water; cover with vented plastic wrap and microwave on high 6 min. Meanwhile, brush the chicken with the olive oil, and season all over with 1/2 t. salt and the pepper. Grill on med. 5 min., turning over once halfway through Whisk together the cream of coconut and hot sauce; brush onto chicken. Grill until cooked through (165 degrees), about 5 min. longer., brushing and turning 2 more times. Grill the lime halves until lightly charred, 2-3 min. Toss the cooked cauliflower with the black beans and remaining salt. Serve chicken over cauliflower with limes, garnished with the cilantro.
"Some birds aren't meant to be caged. Their feathers are just too bright."
Don't forget to have some FUN today!!!
Love,
MM
Monday, August 7, 2017
Sunday, August 6, 2017
Grilled Pork Tenderloin with Grainy Mustard Vinaigrette ~ Heart Healthy
What makes this dinner so heart-healthy? Whole - not processed - ingredients. Lean protein from pork. Filling fiber and antioxidants from veggies. Limited saturated fat and sodium.
(serves 4)
Pork:
12 oz. haricot vertes* (French green beans)
3 t. EVOO, divided
3/4 t. kosher* salt, divided
1 (1&1/4 lb.) pork tenderloin
1/2 t. freshly* ground pepper
Vinaigrette:
3 T. no salt added whole grain mustard
2 T. red wine vinegar
1 small shallot, finely chopped
1 T. EVOO
1 t. mayonnaise
1/4 t. kosher* salt
Salad:
6 cups baby kale
1 pt. grape tomatoes, cut into halves
Toss the green beans with 1 T. olive oil and 1/4 t. salt; arrange on one half of a large sheet of heavy-duty foil. Fold foil over; crimp to seal tightly. Grill, covered, on med. 20 min. Brush the pork tenderloin with 2 T. olive oil, season with 1/2 t. each S&P. Grill, covered, on med. until cooked (145 degrees), turning occasionally, 18-20 min. Let rest 5 min. Slice. Whisk together all vinaigrette ingredients in a small bowl. Toss the kale and grape tomatoes with half of the vinaigrette. Serve with beans, pork and remaining vinaigrette.
"No one needs you more than YOU do!!"
Love,
Machete Milletti
(serves 4)
Pork:
12 oz. haricot vertes* (French green beans)
3 t. EVOO, divided
3/4 t. kosher* salt, divided
1 (1&1/4 lb.) pork tenderloin
1/2 t. freshly* ground pepper
Vinaigrette:
3 T. no salt added whole grain mustard
2 T. red wine vinegar
1 small shallot, finely chopped
1 T. EVOO
1 t. mayonnaise
1/4 t. kosher* salt
Salad:
6 cups baby kale
1 pt. grape tomatoes, cut into halves
Toss the green beans with 1 T. olive oil and 1/4 t. salt; arrange on one half of a large sheet of heavy-duty foil. Fold foil over; crimp to seal tightly. Grill, covered, on med. 20 min. Brush the pork tenderloin with 2 T. olive oil, season with 1/2 t. each S&P. Grill, covered, on med. until cooked (145 degrees), turning occasionally, 18-20 min. Let rest 5 min. Slice. Whisk together all vinaigrette ingredients in a small bowl. Toss the kale and grape tomatoes with half of the vinaigrette. Serve with beans, pork and remaining vinaigrette.
"No one needs you more than YOU do!!"
Love,
Machete Milletti
Saturday, August 5, 2017
Rotisserie Chicken Cobb Salad
A tasty cool treat - no need to turn on the oven!!
(serves 4)
2 T. EVOO
2 T. red wine vinegar
1/2 t. kosher* salt
1/2 t. freshly* ground pepper
2 plum tomatoes, diced
3 cups shredded rotisserie chicken
1 avocado, diced
4 slices smoked* uncured* bacon, cooked and crumbled
1/4 cup crumbled blue cheese
4 thick slices iceberg lettuce
1 hard cooked egg, grated
In a large bowl combine the olive oil, vinegar, S&P. Stir in tomatoes. Stir in chicken, avocado, bacon, and blue cheese. Serve over lettuce on cold plates*; top with egg. Italian bread sticks* would be great to accompany, and some fresh fruit*.
"Gracious words are always the right words."
Have FUN today, stay cool, drink lots of water.
Love,
Machete Milletti
(serves 4)
2 T. EVOO
2 T. red wine vinegar
1/2 t. kosher* salt
1/2 t. freshly* ground pepper
2 plum tomatoes, diced
3 cups shredded rotisserie chicken
1 avocado, diced
4 slices smoked* uncured* bacon, cooked and crumbled
1/4 cup crumbled blue cheese
4 thick slices iceberg lettuce
1 hard cooked egg, grated
In a large bowl combine the olive oil, vinegar, S&P. Stir in tomatoes. Stir in chicken, avocado, bacon, and blue cheese. Serve over lettuce on cold plates*; top with egg. Italian bread sticks* would be great to accompany, and some fresh fruit*.
"Gracious words are always the right words."
Have FUN today, stay cool, drink lots of water.
Love,
Machete Milletti
Friday, August 4, 2017
Grilled Feta-Dill Greek Caesar
I LOVE grilled romaine, and if you haven't tried it yet, here is the winning recipe for YOU!!
(serves 6)
4 oz. feta cheese
2/3 cup EVOO
1/3 cup nonfat plain Greek yogurt
3 T. freshly squeezed* lemon juice
1 clove garlic
1/4 t. kosher* salt
1/4 t. freshly* ground black pepper
1/4 cup fresh dill, chopped
3 romaine hearts, cut in half lengthwise
1/4 cup roasted sunflower seeds or pepitas* (pumpkin seeds)
In a blender or food processor, puree the feta, olive oil, yogurt, lemon juice, and S&P. Transfer to a med. bowl; stir in dill. Rub grill grate with oil*. Grill romaine on med. until charred in spots, about 2 min. per side. Serve immediately, drizzled with yogurt dressing and sprinkled with seeds. A warm garlic bread would go nicely with this salad*.
"Love is infectious and the greatest healing energy of all."
Have FUN and stay hydrated!!!
Love,
Machete Milletti
(serves 6)
4 oz. feta cheese
2/3 cup EVOO
1/3 cup nonfat plain Greek yogurt
3 T. freshly squeezed* lemon juice
1 clove garlic
1/4 t. kosher* salt
1/4 t. freshly* ground black pepper
1/4 cup fresh dill, chopped
3 romaine hearts, cut in half lengthwise
1/4 cup roasted sunflower seeds or pepitas* (pumpkin seeds)
In a blender or food processor, puree the feta, olive oil, yogurt, lemon juice, and S&P. Transfer to a med. bowl; stir in dill. Rub grill grate with oil*. Grill romaine on med. until charred in spots, about 2 min. per side. Serve immediately, drizzled with yogurt dressing and sprinkled with seeds. A warm garlic bread would go nicely with this salad*.
"Love is infectious and the greatest healing energy of all."
Have FUN and stay hydrated!!!
Love,
Machete Milletti
Thursday, August 3, 2017
Salmon Burgers with Cabbage-Apple Slaw
And, now for a Pacific Northwest kinda burger!!
(serves 4)
3 green onions, sliced
1&1/4 lbs. wild caught* salmon fillets, cut into chunks
2 t. curry powder
13/4 t. kosher* salt, divided
1/2 med. head red cabbage , cut into 1" thick slices
Coconut* oil cooking spray
1/2 Granny Smith* apple, cut into matchsticks
2 T. unfiltered* cider vinegar
4 Brioche buns
Mayonnaise, for serving
In a food processor, pulse salmon, half of the onions, curry powder, and 1/2 t. salt until finely chopped. Form into 4 1" thick patties. Freeze for 10 min. Spray red cabbage slices with cooking spray. Grill, covered on med.-high until lightly charred, 3 min. per side. Spray patties with cooking spray. Grill to desired doneness, 2-4 min. per side. Toss together cabbage, green apple matchsticks, cider vinegar, remaining onions, and remaining salt. Serve burgers on the buns (toasted, if you like) topped with slaw and mayo.
"Jesus is our peace."
Gird your loins for this heat, my friends. STAY HYDRATED!! We are hotter for the second day than Orlando, FL.!!
Love,
MM
(serves 4)
3 green onions, sliced
1&1/4 lbs. wild caught* salmon fillets, cut into chunks
2 t. curry powder
13/4 t. kosher* salt, divided
1/2 med. head red cabbage , cut into 1" thick slices
Coconut* oil cooking spray
1/2 Granny Smith* apple, cut into matchsticks
2 T. unfiltered* cider vinegar
4 Brioche buns
Mayonnaise, for serving
In a food processor, pulse salmon, half of the onions, curry powder, and 1/2 t. salt until finely chopped. Form into 4 1" thick patties. Freeze for 10 min. Spray red cabbage slices with cooking spray. Grill, covered on med.-high until lightly charred, 3 min. per side. Spray patties with cooking spray. Grill to desired doneness, 2-4 min. per side. Toss together cabbage, green apple matchsticks, cider vinegar, remaining onions, and remaining salt. Serve burgers on the buns (toasted, if you like) topped with slaw and mayo.
"Jesus is our peace."
Gird your loins for this heat, my friends. STAY HYDRATED!! We are hotter for the second day than Orlando, FL.!!
Love,
MM
Wednesday, August 2, 2017
Deviled Burgers
This one I saw in the paper this morning def. caught my eye. Here is their quote: "Sometimes a standard burger needs a little zing! This recipe includes chili sauce, horseradish, mustard, and more."
(makes 6 large burgers or 8 med.)
2 lbs. ground chuck
2 T. chili sauce
2 T. finely minced shallot
2 T. minced flat-leaf* parsley
1 T. jarred horseradish, squeezed well to remove excess liquid
1 T. dry mustard
2 t. chili powder
1/2 t. Kosher salt
1/4 t. freshly ground pepper
Sliced or crumbed cheese, of your choosing
6-8 split burger buns, toasted
Form the patties: Place the chili sauce through S&P in a bowl and stir to combine. Add the meat. Use your hands to lightly but thoroughly mix the seasonings into the meat. Divide the beef into 6 or 8 even portions, and use your hands to form even, round patties, about 3/4: thick. Use your fingers to press a small indentation into the middle of each patty - this will keep them flat*.
Make the burgers: Place the patties on the grill or under the broiler and cook for 3-4 min. per side, until they are cooked to your liking. During the last min. of cooking, place the cheese over the burgers to melt. Lightly toast buns, if desired. Serve with your fav. condiments and a big ole smile!!!!
"Today is the day. The day you can give stress the cold shoulder and give yourself a break. The day you can let go of the past and set your sights on the future. The day you can dust off an old dream and follow its gleam., or dream a brand new dream. The day when those dreams can start coming true!"
Have fun and drink lots of water today. Make sure you check on elderly friends. Eat ice cream!!!!
Love,
MM
(makes 6 large burgers or 8 med.)
2 lbs. ground chuck
2 T. chili sauce
2 T. finely minced shallot
2 T. minced flat-leaf* parsley
1 T. jarred horseradish, squeezed well to remove excess liquid
1 T. dry mustard
2 t. chili powder
1/2 t. Kosher salt
1/4 t. freshly ground pepper
Sliced or crumbed cheese, of your choosing
6-8 split burger buns, toasted
Form the patties: Place the chili sauce through S&P in a bowl and stir to combine. Add the meat. Use your hands to lightly but thoroughly mix the seasonings into the meat. Divide the beef into 6 or 8 even portions, and use your hands to form even, round patties, about 3/4: thick. Use your fingers to press a small indentation into the middle of each patty - this will keep them flat*.
Make the burgers: Place the patties on the grill or under the broiler and cook for 3-4 min. per side, until they are cooked to your liking. During the last min. of cooking, place the cheese over the burgers to melt. Lightly toast buns, if desired. Serve with your fav. condiments and a big ole smile!!!!
"Today is the day. The day you can give stress the cold shoulder and give yourself a break. The day you can let go of the past and set your sights on the future. The day you can dust off an old dream and follow its gleam., or dream a brand new dream. The day when those dreams can start coming true!"
Have fun and drink lots of water today. Make sure you check on elderly friends. Eat ice cream!!!!
Love,
MM
Tuesday, August 1, 2017
Hobo Pack #3 - Grill-Steamed Mussels
Bet this one will have 'em raving!!
(serves 4)
1/4 cup EVOO
2 shallots, finely chopped
4 large garlic cloves, minced
Kosher salt and freshly* ground pepper
1 pint cherry or grape tomatoes
1/3 cup dry white wine
1 T. lemon* thyme leaves, plus 3 sprigs
1 chipotle chile in adobo sauce, seeded and minced, plus 1 T. sauce from the can
3 lbs. small to med. mussels, scrubbed and debearded
Finely chopped flat-leaf* parsley
Crusty bread, for serving
Light a grill. In a med. saucepan, heat the olive oil until shimmering. Add the shallots, garlic, and a generous pinch of salt and a few grinds of pepper, and cook over moderate heat., stirring, until softened, about 5 min. Add the tomatoes, wine, thyme leaves, chipoltle pepper and sauce and cook, stirring, until just bubbling, 3 min. Remove from heat. Arrange a 3 ft. long double layer sheet of heavy-duty foil on a work surface. Lay a 2 ft. long sheet of parchment paper on top. Pull up the foil on all sides to form a cup. Spoon half the tomato mixture into the packet and pile the mussels on top. Spoon the remaining tomato mixture over the mussels and add the thyme sprigs, leaving as much space as possible for them to open, then pinch the edges to seal tightly. Carefully slide the foil packet onto the grill, close the lid, and cook over high heat until the mussels open, about 20 min.; discard any mussels that don't open. Transfer the mussels and all the juices to a serving bowl and garnish with parsley. Serve with the crusty bread.
"You mean so much to so many. To some, you're a hero, saving the day in big or small ways. To others, you're a real-life angel, lifting them up when life drags them down. You're also someone's voice of reason, someone's shoulder to lean on, someone's inspiration, and someone's motivation. WOW!!"
Have FUN today!!!
Love,
Machete Milletti
(serves 4)
1/4 cup EVOO
2 shallots, finely chopped
4 large garlic cloves, minced
Kosher salt and freshly* ground pepper
1 pint cherry or grape tomatoes
1/3 cup dry white wine
1 T. lemon* thyme leaves, plus 3 sprigs
1 chipotle chile in adobo sauce, seeded and minced, plus 1 T. sauce from the can
3 lbs. small to med. mussels, scrubbed and debearded
Finely chopped flat-leaf* parsley
Crusty bread, for serving
Light a grill. In a med. saucepan, heat the olive oil until shimmering. Add the shallots, garlic, and a generous pinch of salt and a few grinds of pepper, and cook over moderate heat., stirring, until softened, about 5 min. Add the tomatoes, wine, thyme leaves, chipoltle pepper and sauce and cook, stirring, until just bubbling, 3 min. Remove from heat. Arrange a 3 ft. long double layer sheet of heavy-duty foil on a work surface. Lay a 2 ft. long sheet of parchment paper on top. Pull up the foil on all sides to form a cup. Spoon half the tomato mixture into the packet and pile the mussels on top. Spoon the remaining tomato mixture over the mussels and add the thyme sprigs, leaving as much space as possible for them to open, then pinch the edges to seal tightly. Carefully slide the foil packet onto the grill, close the lid, and cook over high heat until the mussels open, about 20 min.; discard any mussels that don't open. Transfer the mussels and all the juices to a serving bowl and garnish with parsley. Serve with the crusty bread.
"You mean so much to so many. To some, you're a hero, saving the day in big or small ways. To others, you're a real-life angel, lifting them up when life drags them down. You're also someone's voice of reason, someone's shoulder to lean on, someone's inspiration, and someone's motivation. WOW!!"
Have FUN today!!!
Love,
Machete Milletti
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