Burrito Pie

This one will make 'em sit up and take notice!! A game day winner.
(serves 12)

2 lbs. ground beef
1 sweet* onion, chopped (about 1 cup)
2 t. minced garlic
2 cans refried beans or black beans*
1 16 oz. jar taco sauce - I like Taco Bell's Hot*
1 (10 oz.) can diced tomatoes with green chiles, undrained
1 (4 oz.) can diced green chiles, drained
1 (2.25 oz.) can sliced black olives, drained
Can of white niblet corn*, drained
12 (8") corn* tortillas
2 cups shredded Colby/Jack, sharp cheddar*, or Mexican shredded 4 cheese* (8 oz.)
Mild pickled jalapenos
Fresh cilantro*, chopped
2 Roma tomatoes*, chopped

Preheat oven to 350. Cook beef in a large skillet over med. heat, breaking up lumps, about 5 min. Add onion and garlic and cook until beef is no longer pink, 5 min. more. Pour off grease. Stir in beans, taco sauce, tomatoes, chile peppers, olives, and corn. Reduce heat to low and simmer until slightly thickened with no excess liquid, 30-40 min. Spread a thin layer of meat mixture on the bottom of a 9x13" baking dish. Cover with a layer of 3 tortillas, spread1&1/2 cups meat mixture over tortillas, and top with 1/3 cup cheese. Repeat layers 3 more times ending with remaining cheese. Sprinkle top with jalapenos. Bake until cheese is bubbly and lightly browned, 20-30 min. Remove from oven and let sit 10 min. Top with Roma tomatoes and chopped cilantro. You can also jazz it up with  sides of sour cream, shredded iceberg lettuce, and sliced avocado.

"Believe and keep your heart on the right path."

Happy Friday, Friends! Don't forget to keep the folks in Hurricane Irma in your thoughts and prayers.

Love,

Machete Milletti

Salmon and Fall Veggies with Bagna Cauda

"A platter full of salmon and roasted and raw veggies alongside a piquant dip lets everyone choose their own dining adventure!"
(serves 4)

Salmon and veggies:
Coconut* oil cooking spray
1 lb. fingerling potatoes, halved if large, and/or sweet potato cut into 1/2" thick wedges
1 bunch broccolini, trimmed
1 T. EVOO
1/2 t. kosher* salt, divided
1 lb. wild caught* salmon
1 small fennel bulb, cut into 1/2"wedges, fronds reserved
2 med. heads Belgian endive, leaves separated
1/2 small head radicchio, cut into 1/2" thick wedges

Bagna Cauda:
1/2 cup EVOO
2 cloves garlic, very thinly sliced
8 anchovy fillets
2 T. sherry vinegar
1 T. Kerrygold* butter

Preheat oven to 425. Coat a large rimmed baking sheet with cooking spray. Toss potatoes and broccolini in a large bowl with 1 T. oil and 1/4 t. salt. Transfer the potatoes to the prepared baking sheet (leave broccolini in the bowl). Roast the potatoes, turning once halfway, for 15 min. Push the potatoes to the edges of the baking sheet. Place salmon in the middle of the pan and season with the remaining salt. Arrange the broccolinin around the salmon. Roast until the veggies are tender and the salmon is just cooked through, 6-10 min.
Meanwhile, to prepare the bagna cauda: Heat oil and garlic in a small saucepan over med.-low heat until the garlic is fragrant, about 2 min. Add anchovies and lightly crush until they flake apart. Add vinegar and butter; cook over very low heat, stirring often, 2 min. more.
Arrange the salmon, potatoes, and broccolini with fennel, endive, and radicchio on a platter. Garnish with the reserved fennel fronds, if desired. Serve with bagna cauda for dipping or drizzling.

"Gracious words are always the right words."

Love,

MM

Chicago-Style Sweet and Salty Snack Mix

Careful - ADDICTING!!
(no serving size)

Bottom of the bag cheese popcorn like Smartfood
Chocolate covered raisins
Dry roasted peanuts
Toffee bits
Caramel baking  hips
Bottom of the bag pretzel pieces

Mix all ingredients in a med. bowl. Store in an air-tight container.

"Each day we need to be still and listen to the Lord."

Love,

MM

Torta with Grilled Choirizo, Avocado, and Cilantro Cream

This sammie packs a wallop of DELISH in every bite! Editor's note: I am done traveling for awhile. Tho it has been super fun, it is SO good to be HOME!!!!!!!!!!!!!!!
(serves 4)

Sandwich:
1 T. EVOO, plus more for the grill
1 lb. fresh chorizo or spicy Italian sausage (4 links)
1 t. kosher salt
1/4 t. freshly* ground pepper
Cilantro cream (recipe to follow below)
4 Torta rolls, split
1 oz. crumbled Cotija or Feta cheese,  (1/4 cup)
1 large avocado, skin and pit removed*, halved* and thinly sliced
1 cup shredded red cabbage
1/2 cup thinly sliced radishes

Cilantro Cream Sauce:
1 cup plain yogurt
1/2 cup firmly packed chopped fresh cilantro leaves
1 t. kosher salt
3 T. freshly squeezed* lime juice

Preheat grill to med. Brush the grill grated with oil. Brush the chorizo with oil and sprinkle with the S&P. Grill the chorizo, uncovered, until thoroughly cooked, about 10 min., turning occasionally. Removed from grill and cut in half lengthwise. Mix ingredients for Cilantro cream sauce together in a small bowl. Spread 1&1/2 T. sauce on the cut side of each roll. Place 2 chorizo pieces on the bottom half of each roll. Top with 1 T. of cheese, 3 avocado sliced, 1/4 cup cabbage, and 4-5 radish slices. Cover with the top halves of the rolls and serve.

"God is making all things new."

Have FUN today!!!!

Love,

Machete Milletti

Michael's Chicken Yakitori

Whenever Michael is my cashier at Safeway, I always ask him what he is making for dinner that night. This is what he told me about yesterday (and I promptly went back and bought all I needed - boneless skinless chicken thighs and Miso). My plan is to marinate them for 2 days, and make a feast on Tuesday when I return from Everett.
(serve 4)

1 value pack of boneless skinless chicken thighs (3-4 lbs.)
3 T. brown Miso
3 T. rice vinegar
3 T. Sugar in the Raw*
23T. water

Put all the ingredients in a resealable large baggie. Refrigerate for 2 days. Grill til 165 degrees, and nicely charred. Serve with roasted garlic fried rice, and grilled asparagus or zucchini.

"To God be the Glory great things He hath done!!"

Love, And Happy Labor Day tomorrow!

MM

Slow Cooker Blueberry-Orange French Toast Casserole

This one is guaranteed to WOW 'em!
(serves 6)

Coconut* oil non-stick cooking spray
1/2 cup Sugar in the Raw*
1/2 cup milk
4 egg whites
2 eggs
1 T. grated orange peel
1/2 t. vanilla
6 slices multi-grain* bread, cut into 1" pieces
1 cup fresh blueberries
Maple syrup, optional

Coat slow cooker with cooking spray. Whisk sugar and milk in a med. bowl until sugar is dissolved. Whisk in egg whites, eggs, orange peel, and vanilla Add bread and blueberries; toss to coat. Transfer egg mixture to slow cooker. Cover; cook on low 3-4 hour or on high 1&1/2-2 hour or until toothpick inserted into center comes out mostly clean and dish is moist and tender. Let stand 5 min. before serving. Serve with warm syrup, if desired.

"No one will be as proud of you as you will be. Celebrate yourself."

And, have FUN today!!!!!

Love,

MM

Watermelon Soup and Jumbo Lump Crab Salad by Marc Forgione

Let's keep Summer going!!!!!!!
(serves 6)

Watermelon Soup:
1 t. EVOO
1 T. minced fresh ginger
1 T. minced shallot
1/2 jalapeno pepper, sliced (wear gloves*, and if you want to control the heat, remove seeds*
     and rind*)
4 cups watermelon juice, divided
3-4 T. rice wine vinegar
1-2 T. Sugar in the Raw*
1-2 T. wildflower honey
Kosher salt, to taste

Jumbo Lump Crab Salad:
1 lb. jumbo lump crabmeat
1 jalapeno, diced (same admonition as above*)
1 cup diced watermelon
2 T. roughly chopped cilantro
1 T. roughly chopped lemon verbena
1 T. roughly chopped mint
1 T. toasted and crushed coriander seeds
3 T. EVOO
2 T. freshly* squeezed* lime juice
Kosher salt, to taste

Micro-cilantro, micro-greens, or sprouts, and fleur de sel, for garnish

For the watermelon soup: Place a med. saucepan over low heat and add the oil. Add the ginger, shallots, and jalapeno and sauté until soft and translucent, about 10 min. Add half of the watermelon juice and increase the heat to high. When the juice begins to boil, immediately remove from heat. Combine the contents of the pan with the other half of the watermelon juice in a mixing bowl. Puree the mixture in batches, blending for 10 sec. per batch. Using a fine mesh sieve, strain the soup into a bowl placed in a larger bowl of ice. Season the soup with the rice wine vinegar, sugar, honey, and salt, adding only the minimum amts. at first. The actual amts. you'll need will depend on the sweetness of the watermelon juice. Taste and adjust if needed. Chill for about 1 hour.

For the crab salad: Pick through the crabmeat for shells and bones. In a large bowl, combine all the ingredients through the lime juice. Season with the salt to taste. Chill until ready to use.

Divide the salad among 6 chilled bowls and pour a generous half cup of the soup in to each bowl. Top with micro-greens and fleur de sel.

"Life is 10% what happens to you, and 90% how you react to it. " ~ Charles Swindoll

Happy Friday and First Day of September!!!!!!

Love,

Chef Machete Milletti