Pizza + Steak = true love forever!!
(serves 4-6)
1 skirt or flank steak (1&1/2-2 lbs.)
Kosher salt and freshly* ground black pepper, to taste
1 T. EVOO, plus more for brushing and drizzling
1 large red onion, halved and thinly sliced
2 T. balsamic vinegar
1 lb. store-bought pizza dough, at room temp.
3 cups shredded mozzarella cheese (about 12 oz.)
2 oz. soft blue cheese, crumbled
1&1/2 cups packed baby spinach
Shaved Parmesan cheese, for topping
Position a rack in the bottom of the oven. Preheat the oven to 500. Season the steak with S&P. Heat a large grill pan over med. heat. Grill the steak until med. rare, just about 3-4 min. per side. You want the steak to be pinking red in the middle, so don't over cook it. Remove from the heat and place on a cutting board to rest. Heat the olive oil in a large skillet over med. heat. Add the red onion sliced and balsamic vinegar and cook stirring, until soft, 12-15 min. Brush a rimmed baking sheet with olive oil. Stretch the pizza dough on the baking sheet with your fingers until the dough reaches the edges of the pan. Sprinkle the mozzarella over over the dough. Scatter the onion slices on top, then sprinkle with the blue cheese. Bake until the crust is golden and the cheese is bubbly and hot, 12-15 min. Drizzle the spinach with the olive oil in a bowl and season with S&P. Pull the pizza from the oven and immediately scatter the spinach over the top. Thinly slice the steak. Lay the steak sliced on the pizza Sprinkle with the Parmesan. Slice the pizza onto a cutting board and cut into pieces.
"Hate no one, no matter how much they've wronged you. Live humbly, no matter how wealthy you become. Think positively, no matter how hard life gets. Give much, even if you've been given little. Forgive all, especially yourself."
Love,
MM
Thursday, September 14, 2017
Wednesday, September 13, 2017
7 Ingredient Mexican-Style Chicken Wings
Saw this one in the paper this morning, and they look simple to make at the end of a looooong day!
(serves 4-6)
1/2 cup mayonnaise
1&1/2 t. minced garlic
1 T. minced chipotle in adobo sauce
1 T. water
12 chicken wing drumettes or 6 whole chicken wings, cut into joints
1&1/2 cups finely crushed white corn* tortilla chips
Lime wedges, for garnish
Preheat oven to 400. Place a rack inside a rimmed baking sheet pan. In a med. bowl combine the mayo., garlic, chipotle, and water. Add the wings and toss them so that they are coated well on all side. Roll them in the tortilla chips, making sure that they are well coated on all sides, and transfer to the rack on the sheet pan. Bake on the middle shelf of the oven for 30-35 min. or until they a re golden brown and cooked through. Let stand for 5 min. Transfer to plates and serve with lime wedges.
"The most wonderful places to be in the world are in someone's thoughts, someone's prayers, and in someone's heart."
Don't forget to have some FUN today!!
Love,
MM
(serves 4-6)
1/2 cup mayonnaise
1&1/2 t. minced garlic
1 T. minced chipotle in adobo sauce
1 T. water
12 chicken wing drumettes or 6 whole chicken wings, cut into joints
1&1/2 cups finely crushed white corn* tortilla chips
Lime wedges, for garnish
Preheat oven to 400. Place a rack inside a rimmed baking sheet pan. In a med. bowl combine the mayo., garlic, chipotle, and water. Add the wings and toss them so that they are coated well on all side. Roll them in the tortilla chips, making sure that they are well coated on all sides, and transfer to the rack on the sheet pan. Bake on the middle shelf of the oven for 30-35 min. or until they a re golden brown and cooked through. Let stand for 5 min. Transfer to plates and serve with lime wedges.
"The most wonderful places to be in the world are in someone's thoughts, someone's prayers, and in someone's heart."
Don't forget to have some FUN today!!
Love,
MM
Tuesday, September 12, 2017
Pork Marsala with Mushrooms
You can have this TASTY dinner on the table in 30 min. flat!!
(serves 6)
6 boneless pork chops (about 2 lbs.)
Kosher salt and freshly* ground black pepper, to taste
1/2 cup all-purpose flour
2 T. EVOO
4 T. salted Kerrygold* butter
1 lb. white button mushrooms - I would use creminis*, quartered
1 cup Marsala wine
1 cup low sodium* beef broth, plus more as needed
2 t. cornstarch
1/2 cup heavy cream
Buttered egg noodles, for serving
Chopped fresh flat-leaf parsley, for garnish
Preheat the oven to 300.
Place the pork chops between 2 pieces of plastic wrap and pound with a mallet or heavy skillet unitl 1/4" thick. Season on both sides with S&P. Put the flour in a shallow dish and dredge the pork in it, shaking off any excess. Heat the olive oil and 2 T. butter in a large cast-iron* skillet over med.-high heat. Add half of the pork and cook until browned and cooked through, 2-3min. per side. Remove to a plate and set aside. Repeat with the remaining pork. Cover with foil and place in oven to stay warm*. Add the mushrooms to the skillet and stir them around. Cook until golden brown, 5-6 min. Pour the Marsala and beef broth and stir to deglaze the pan scraping up the browned bits. Cook until the liquid is reduced by half, 5-6 min. If the liquid reduces too quickly, splash in more broth as needed. Whisk the cornstarch into the heavy cream in a small bowl. When the Marsala sauce is dark and rich, pour in the cream mixture and let it bubble and thicken for another min. Turn off the heat and stir in the remaining 2 T. butter. Serve the pork over buttered noodles. Top with Marsala sauce and sprinkle with parsley.
"You've GOT to get the fundamentals down, because otherwise the fancy stuff is not going to work."
Have FUN today!!
Love,
Machete Milletti
(serves 6)
6 boneless pork chops (about 2 lbs.)
Kosher salt and freshly* ground black pepper, to taste
1/2 cup all-purpose flour
2 T. EVOO
4 T. salted Kerrygold* butter
1 lb. white button mushrooms - I would use creminis*, quartered
1 cup Marsala wine
1 cup low sodium* beef broth, plus more as needed
2 t. cornstarch
1/2 cup heavy cream
Buttered egg noodles, for serving
Chopped fresh flat-leaf parsley, for garnish
Preheat the oven to 300.
Place the pork chops between 2 pieces of plastic wrap and pound with a mallet or heavy skillet unitl 1/4" thick. Season on both sides with S&P. Put the flour in a shallow dish and dredge the pork in it, shaking off any excess. Heat the olive oil and 2 T. butter in a large cast-iron* skillet over med.-high heat. Add half of the pork and cook until browned and cooked through, 2-3min. per side. Remove to a plate and set aside. Repeat with the remaining pork. Cover with foil and place in oven to stay warm*. Add the mushrooms to the skillet and stir them around. Cook until golden brown, 5-6 min. Pour the Marsala and beef broth and stir to deglaze the pan scraping up the browned bits. Cook until the liquid is reduced by half, 5-6 min. If the liquid reduces too quickly, splash in more broth as needed. Whisk the cornstarch into the heavy cream in a small bowl. When the Marsala sauce is dark and rich, pour in the cream mixture and let it bubble and thicken for another min. Turn off the heat and stir in the remaining 2 T. butter. Serve the pork over buttered noodles. Top with Marsala sauce and sprinkle with parsley.
"You've GOT to get the fundamentals down, because otherwise the fancy stuff is not going to work."
Have FUN today!!
Love,
Machete Milletti
Monday, September 11, 2017
Greek-Inspired Grilled Cornish Game Hens with Honey-Garlic Butter
Oregano, lemon, garlic, and red wine give these grilled little birds a sun-kissed Mediterranean flavor.
(serves 4)
For the seasoning:
1 T. granulated garlic
1 T. granulated onion
1&1/2 t. dried oregano
1&1/2 t. smoked paprika
1/2 t. ground cinnamon
1/2 t. kosher salt
2 T. EVOO, more for the grill
2 game hens about 2 lbs. each, spatchcocked (cut the backbone out with a scissors, then press
down on birds with the palms of your hands to flatten*)
For the glaze:
1 cup red wine
2 T. tomato paste
2 T. honey
1/4 t. kosher salt
1/4 t. freshly ground pepper
For the butter:
2 t. finely chopped fresh garlic
1 t. honey
1/4 t. packed finely grated lemon zest
1/4 t. kosher salt
1/4 t. freshly ground pepper
2 oz. (4 T.) unsalted Kerrygold butter, softened
For the garnish:
Finely chopped fresh flat-leaf parsley
Flaky salt (like Maldon*), optional
Season the birds: In a small bowl, combine all the seasoning ingredients except the oil. Rub the birds all over with the oil, then with the seasoning, using most of it on the meatier side of the birds.
Make the glaze: In a small saucepan, whisk the ingredients for the glaze over high heat, and bring to a bowl. Lower to a simmer and cook, stirring occasionally, until reduced to about 1/2 cup, 10-20 min. Set aside.
Make the butter: In a small bowl, combine all the ingredients except the butter, and allow to sit for 5 min. for the flavors to develop. Add the butter, and stir to combine. Set aside.
Grill and glaze the birds: Prepare a high gas or charcoal grill fire. Oil the grate. grill the birds, breast side down, until the skin has nice grill marks, 10-15 min.. Flip the birds over, brush with the glaze, and cook til the internal temp. is 165 turning, and glazing.
Butter, garnish, and serve: Transfer birds to a cutting board, breast side up, and spread with some of the butter. Test with foil for 5 min. Cut into halves or quarters, garnish with the chopped herbs, and salt, and pass the remaining butter at the table.
"If you can find an opening, you can probably find a way to float through it."
Enjoy our plentiful sunshine today, and don't forget to have some FUN!!
Love,
MM
(serves 4)
For the seasoning:
1 T. granulated garlic
1 T. granulated onion
1&1/2 t. dried oregano
1&1/2 t. smoked paprika
1/2 t. ground cinnamon
1/2 t. kosher salt
2 T. EVOO, more for the grill
2 game hens about 2 lbs. each, spatchcocked (cut the backbone out with a scissors, then press
down on birds with the palms of your hands to flatten*)
For the glaze:
1 cup red wine
2 T. tomato paste
2 T. honey
1/4 t. kosher salt
1/4 t. freshly ground pepper
For the butter:
2 t. finely chopped fresh garlic
1 t. honey
1/4 t. packed finely grated lemon zest
1/4 t. kosher salt
1/4 t. freshly ground pepper
2 oz. (4 T.) unsalted Kerrygold butter, softened
For the garnish:
Finely chopped fresh flat-leaf parsley
Flaky salt (like Maldon*), optional
Season the birds: In a small bowl, combine all the seasoning ingredients except the oil. Rub the birds all over with the oil, then with the seasoning, using most of it on the meatier side of the birds.
Make the glaze: In a small saucepan, whisk the ingredients for the glaze over high heat, and bring to a bowl. Lower to a simmer and cook, stirring occasionally, until reduced to about 1/2 cup, 10-20 min. Set aside.
Make the butter: In a small bowl, combine all the ingredients except the butter, and allow to sit for 5 min. for the flavors to develop. Add the butter, and stir to combine. Set aside.
Grill and glaze the birds: Prepare a high gas or charcoal grill fire. Oil the grate. grill the birds, breast side down, until the skin has nice grill marks, 10-15 min.. Flip the birds over, brush with the glaze, and cook til the internal temp. is 165 turning, and glazing.
Butter, garnish, and serve: Transfer birds to a cutting board, breast side up, and spread with some of the butter. Test with foil for 5 min. Cut into halves or quarters, garnish with the chopped herbs, and salt, and pass the remaining butter at the table.
"If you can find an opening, you can probably find a way to float through it."
Enjoy our plentiful sunshine today, and don't forget to have some FUN!!
Love,
MM
Sunday, September 10, 2017
Smoked Gouda-Broccoli Soup
Say, WHAAAAAT??
(serves 4)
1&1/2 lbs. broccoli crowns (2 med.)
2 T. EVOO, divided
1 cup chopped sweet onion
2 cloves garlic, smashed and peeled
1 T. all-purpose flour
1/8 t. smoked paprika
4 cups low-sodium chicken broth
2 cups cubed rye bread (1/2" pieces)
1 cup shredded smoked Gouda cheese
2 t. white-wine vinegar
1/2 t. kosher* salt
1/2 t. ground white pepper
Cut the broccoli crowns into bite size florets and set aside. Coarsely chop the remaining broccoli.
Heat 1 T. oil in a large saucepan over med. heat. Add onion and cook, stirring occasionally, until soft, about 5 min. Add garlic and cook, stirring, for 30 sec. Add flour and paprika; stir to coat. Add broth and the chopped broccoli. Bring to a boil over high heat. Reduce to a gentle simmer and cook, stirring occasionally, until the broccoli is tender, 8-10 min. Meanwhile, make croutons: Toss bread with the remaining 1 T. oil in a large skillet. Cook over med. heat, stirring occasionally, until browned and crisp, about 10 min. Transfer to a bowl. Puree the soup in a blender, or use an immersion blender tool*. Use caution when pureeing hot liquids. Return the soup to the pan over low heat. Add cheese a little at a time, stirring constantly until it melts before adding more. Stir in the reserved broccoli florets. Cook, stirring occasionally, until they are bright green, 2-3 min. Stir in the vinegar, S&P. Serve hot, topped with the croutons.
GO SEAHAWKS!!
I am off to worship the King!!!!!!
Love,
MM
(serves 4)
1&1/2 lbs. broccoli crowns (2 med.)
2 T. EVOO, divided
1 cup chopped sweet onion
2 cloves garlic, smashed and peeled
1 T. all-purpose flour
1/8 t. smoked paprika
4 cups low-sodium chicken broth
2 cups cubed rye bread (1/2" pieces)
1 cup shredded smoked Gouda cheese
2 t. white-wine vinegar
1/2 t. kosher* salt
1/2 t. ground white pepper
Cut the broccoli crowns into bite size florets and set aside. Coarsely chop the remaining broccoli.
Heat 1 T. oil in a large saucepan over med. heat. Add onion and cook, stirring occasionally, until soft, about 5 min. Add garlic and cook, stirring, for 30 sec. Add flour and paprika; stir to coat. Add broth and the chopped broccoli. Bring to a boil over high heat. Reduce to a gentle simmer and cook, stirring occasionally, until the broccoli is tender, 8-10 min. Meanwhile, make croutons: Toss bread with the remaining 1 T. oil in a large skillet. Cook over med. heat, stirring occasionally, until browned and crisp, about 10 min. Transfer to a bowl. Puree the soup in a blender, or use an immersion blender tool*. Use caution when pureeing hot liquids. Return the soup to the pan over low heat. Add cheese a little at a time, stirring constantly until it melts before adding more. Stir in the reserved broccoli florets. Cook, stirring occasionally, until they are bright green, 2-3 min. Stir in the vinegar, S&P. Serve hot, topped with the croutons.
GO SEAHAWKS!!
I am off to worship the King!!!!!!
Love,
MM
Saturday, September 9, 2017
Chewy Peanut Butter Chocolate* Bars
You'll be smilin' when you sink your choppers into these puppies!!
(makes 16 bars)
1/2 cup smooth* peanut butter
5&1/2 Y. Kerrygold* butter, softened
2/3 cup white sugar
1/2 cup packed brown sugar
2 eggs
1/2 t. vanilla extract
1 cup flour
1 t. baking powder
1/2 t. sea* salt
Semi sweet* or milk chocolate* chips
Coarse kosher* salt , and turbinado sugar, for garnish
Preheat oven to 350. Grease a 9" square baking dish. Beat together peanut butter and butter in a bowl with an electric mixer on med. speed, 30 sec. Gradually beat in sugars, eggs, and vanilla until creamy. Whisk together flour, baking powder, and salt in a small bowl, then stir into peanut butter mixture until well blended. Stir in chocolate chips. Pour into prepared dish. Bake until evenly browned and edges start to pull away from sides of pan, 30-35 min. Cool completely in pan on wire rack, then cut into 16 squares. Sprinkle with kosher salt and turbinado sugar. Bars will keep up to 3 days in an air tight container.
"Make today a five star day!"
Love,
MM
(makes 16 bars)
1/2 cup smooth* peanut butter
5&1/2 Y. Kerrygold* butter, softened
2/3 cup white sugar
1/2 cup packed brown sugar
2 eggs
1/2 t. vanilla extract
1 cup flour
1 t. baking powder
1/2 t. sea* salt
Semi sweet* or milk chocolate* chips
Coarse kosher* salt , and turbinado sugar, for garnish
Preheat oven to 350. Grease a 9" square baking dish. Beat together peanut butter and butter in a bowl with an electric mixer on med. speed, 30 sec. Gradually beat in sugars, eggs, and vanilla until creamy. Whisk together flour, baking powder, and salt in a small bowl, then stir into peanut butter mixture until well blended. Stir in chocolate chips. Pour into prepared dish. Bake until evenly browned and edges start to pull away from sides of pan, 30-35 min. Cool completely in pan on wire rack, then cut into 16 squares. Sprinkle with kosher salt and turbinado sugar. Bars will keep up to 3 days in an air tight container.
"Make today a five star day!"
Love,
MM
Slow Cooker Sesame Chicken
Here is the quote about this dish: "OMG, this recipe should be outlawed in every kitchen. I drank the leftover sauce from the slow cooker like it was soup!" How 'bout them apples??
(serves 4)
1&1/2 lbs. boneless, skinless chicken breasts, cut into 3/4" pieces
1/2 cup honey
1/4 cup chopped sweet* onion, or 2 dried minced onion
1/4 cup low-sodium soy sauce or Ponzu Citrus Sauce*
1 T. tomato paste, or 2 T. ketchup
1 T. Dijon mustard*
1/2 sweet red bell pepper*, diced
Sliced cremini mushrooms*
Broccoli florets*
4 t. cornstarch
1 clove garlic, minced or 1/2 t. garlic powder
1/4*-1/2 t. crushed red pepper flakes
1 cup uncooked long grain* rice
2 cups water
2 t. toasted* sesame seeds, or to taste for garnish
Green onions*, sliced for garnish
Spread chicken pieces on bottom of slow cooker. Top with mushrooms and bell pepper. Stir together honey, onion, soy sauce, tomato paste, mustard, cornstarch, garlic, and red pepper flakes in a bowl; pour over chicken and veggies. Cover and cook on low 2&1/2-3 hours. During the last 30 min. of cooking time, add broccoli. Meanwhile, bring water and rice to a boil in a saucepan, covered. Reduce hat to low and cook 20 min. Stir together the chicken and veggies with sauce mixture. Serve over warm rice, and sprinkle with sesame seeds and green onion.
"Take each day exactly as it comes."
And, don't forget to have some FUN today!!
Go Huskies and Cougs.!!
Love,
Machete Milletti
(serves 4)
1&1/2 lbs. boneless, skinless chicken breasts, cut into 3/4" pieces
1/2 cup honey
1/4 cup chopped sweet* onion, or 2 dried minced onion
1/4 cup low-sodium soy sauce or Ponzu Citrus Sauce*
1 T. tomato paste, or 2 T. ketchup
1 T. Dijon mustard*
1/2 sweet red bell pepper*, diced
Sliced cremini mushrooms*
Broccoli florets*
4 t. cornstarch
1 clove garlic, minced or 1/2 t. garlic powder
1/4*-1/2 t. crushed red pepper flakes
1 cup uncooked long grain* rice
2 cups water
2 t. toasted* sesame seeds, or to taste for garnish
Green onions*, sliced for garnish
Spread chicken pieces on bottom of slow cooker. Top with mushrooms and bell pepper. Stir together honey, onion, soy sauce, tomato paste, mustard, cornstarch, garlic, and red pepper flakes in a bowl; pour over chicken and veggies. Cover and cook on low 2&1/2-3 hours. During the last 30 min. of cooking time, add broccoli. Meanwhile, bring water and rice to a boil in a saucepan, covered. Reduce hat to low and cook 20 min. Stir together the chicken and veggies with sauce mixture. Serve over warm rice, and sprinkle with sesame seeds and green onion.
"Take each day exactly as it comes."
And, don't forget to have some FUN today!!
Go Huskies and Cougs.!!
Love,
Machete Milletti
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