Apple and Cranberry Hand Pies

These are BEYOND cute, and hand pies are such a grab and go treat!!
(makes 16)

1/4 cup apricot jam
1/2 t. pure vanilla extract
1 Granny Smith* apple, peeled, cored, and cut into 1/4" pieces
1/3 cup cranberries, thawed if frozen
1/4 cup Sugar in the Raw*, plus more for sprinkling
1/4 t. ground cinnamon
4 refrigerated rolled pie crusts
1 large egg, beaten
3&1/2" apple cookie cutter

Heat oven to 425. In a large bowl, whisk together jam and vanilla. Add apple and cranberries, sprinkle with sugar and cinnamon, and toss to combine. Working between two pieces of parchment paper, roll each crust to 1/8" thick. Using the cookie cutter, cut out 8 apples from each pie crust. Place half the cutout on parchment lined baking sheets. Divide the apple mixture among the cutouts on the prepared sheets (about 2 heaping T. each), placing directly in the center of each cutout. Lightly brush borders with beaten egg. If desired, using a small knife, cut small slits or shapes in remaining cutouts. Sandwich filling with scored apple cutouts, and press the edges to seal. Brush tops of hand pies with remaining egg, sprinkle with sugar, and bake until golden brown, 12-15 min. Let cool on a wire rack*.

"Don't despair because of evil; God will have the last word."

Have FUN today!!!

Love,

MM

Italian Cod and Linguine ~ G.F.

Here is an international noodle power bowl delight that is hearty, flavorful, and gluten - free!
(serves 4)

8 oz. gluten-free linguine
1/2 cup minced sweet* onions
2 cloves garlic, minced
2 t. EVOO
1 lb. boneless cod fillet
1 cup cherry tomatoes, halved
1 (8 oz.) jar roasted red peppers, drained and sliced
1/2 cup heavy cream
Kosher* salt
Freshly* ground pepper
Lemon crowns*

Cook pasta as package directs (reserve water). In a pan over med. heat, cook onions and garlic in oil 5 min. Add cod; cook 10 min. or until cooked through, turning. Remove cod to a plate; add tomatoes, peppers, and cream to pan. Let simmer 10 min. adding pasta cooking water to thin as needed. Stir in cooked pasta. Season to taste with S&P. Serve with lemon crowns.

"Happiness in not a matter of intensity but of balance, order, rhythm, and harmony."

So Happy Friday, Friends! May you find the above mentioned 4 words in your life today!!!

Love,

MM

Chili Stuffed Waffle Quesadillas with Mango Salsa

Not only does this sound great, but did you know that the vitamin C in the tropical fruit, mango, dials down the adrenal glands' output of the tension-triggering hormone, cortisol? So it is good and good for you!!
(serves 6)

1/2 lb. ground beef
1 T. EVOO
1 (12 oz.) far salsa
2 mangos, diced
1/4 cup diced red onion
1 lime, juiced
12 (16") gluten-free tortillas
1 cup shredded sharp* cheddar, or 4 shredded Mexican* cheeses

In a pan over high heat, cook beef in oil for 5 min. Add salsa; let simmer 15 min. In a bowl, toss the next 3 ingredients to make the mango salsa. Heat a waffle maker. Top 1 tortilla with cheese and 1/4 cup chili. To with second tortilla. Cook 3 min. or until toasted. Repeat with remaining tortillas. Serve with mango salsa.

"You can find Joy even in your most difficult days."

Love,

MM

Pumpkin Coconut Squares

Saw this in the Seattle Times today. Here is their quote, " Here's a scrumptious treat for Halloween. It happens to be too delicate to give away to trick-or-treaters, but it's just right for you and your family and friends at a Halloween party or dinner!" Editor's note: whenever you see an asterisk*, it denotes changes or suggestions I have made. If the initials MM proceed the title, it is a recipe that I have made up.
(makes 36 squares)

1 15 oz. can pumpkin puree (not pie filling)
6 T. unsalted Kerrygold* butter, divided, plus extra for buttering the pan
1&1/2 cups finely ground gingersnap crumbs from about 35 2" cookies
2 large eggs
3/4 cup well-stirred unsweetened coconut milk (stir in the coconut cream at the top of the tin
    down into the rest of the milt to incorporate before measuring)
2/3 cup packed dark brown sugar
1&3/4 t. ground cinnamon, divided
1&3/4 t. vanilla extract, divided
1/2 t. ground ginger
1/4 t. sea* salt
6 oz. cream cheese, softened
3/4 cup powdered sugar
1/2 cup plus 2 T. toasted sweetened coconut flakes
Cheesecloth

Cut out a square of cheesecloth large enough to wrap around the puree with about a 4" border on all sides. Spoon the puree into the cheesecloth, tie the ends of the cheesecloth together to form a bag and thread a chopstick, skewer, or dinner knife through the opening at the top. Place the chopstick over the top of a deep bowl and let the bag hang over the bowl. Chill for at least 8 hours or overnight. After the draining period, squeeze the cheesecloth gently to extract even more water, discard all the liquid at the bottom of the bowl and set the puree aside. Preheat oven to 375. Butter a 9x9x2" baking pan. Melt 1&1/2 T. of the butter. In a med. bowl, stir together the gingersnap crumbs and the melted butter and pat the crumbs evenly into the boom of the pan. Bake on the middle rack until the crumbs begin to darken, 6-8 min. Remove from oven. Meanwhile, in the same bowl you mixed the crumb mixture, whisk the eggs until the are beaten lightly, add the coconut milk, brown sugar, 1 t. of the cinnamon, 1 t. of the vanilla, ginger, and salt, and whisk until smooth. Stir in the drained pumpkin puree and spread evenly over the crumbs. Bake on the middle rack until the center has set, about 25 min. Remove and let cool completely on a wire rack. In a med. bowl combine the cream cheese, the remaining butter, powdered sugar, remaining cinnamon, and vanilla; beat until very smooth. Spread the mixture evenly over the top of the cooled pumpkin filling and sprinkle the coconut on top of the cream cheese frosting, pressing it down lightly. Chill until firm, about 2 hours. Cut into 36 squares and serve.

"Interruptions can be opportunities to serve".

Love,

MM

Stuffed Acorn Squash

A Perfect Autumnal meal!
(serves 4)

2 med. acorn squash (2 lbs.)
3/4 lb. ground beef
1 small sweet* onion, diced
1/4 lb. Muenster cheese, shredded (1 cup)
1/4 cup balsamic* ketchup
1/2 t. Sugar in the Raw*
1 T. water
Kosher salt
Freshly* ground pepper

Cut each squash lengthwise in half; discard seeds. Place halves, cut-side up, in a 12"skillet; add about 1/2" water to skillet. Over high heat, heat to boiling. Reduce heat to med.-low; cover skillet and cook 10 min. or until squash is fork-tender. Carefully drain liquid from squash cavities. Meanwhile, in a 3 qt. saucepan over med.-high heat, cook ground beef and onion unil meat is browned and onion is tender, about 10 min., stirring occasionally. Stir in cheese, ketchup, sugar, 1 T. water, 1/2 t. salt and 1/4 t. pepper. Cook over low heat until cheese is melted, stirring frequently. To serve, place squash halves, cut-side up, on a warm platter; sprinkle lightly with S&P. Spoon meat mixture into squash centers. I would serve a wedge salad with a blue cheese vinaigrette to accompany.

"It doesn't matter what you do in life - just be the BEST at it!" ~ Clint Eastwood

And, have FUN today!!!

Love,

Machete Milletti

Billie Franklin's Broccoli Salad

Billie Franklin was def. a Saint in our Church (and MISSED SO MUCH), and famous for this WONDERFULLY delish salad that can be easily double for a group. Thanks to Diane for sending to me!
(no serving size)

Broccoli Salad:
3 cups broccoli (crowns only), chopped with a knife
1/2 cup sweet red onion, chopped
2 T. veg. oil
1 pkg. chicken flavor top ramen noodles (reserve seasoning packet), crushed
1/2 cup sliced almonds
2 T. sesame seeds

Dressing:
1/4 cup veg. oil
1&1/2 T. red wine vinegar
1&1/2 T. rice vinegar
2 T. Sugar in the Raw*
1/2 cup mayonnaise
Seasoning packet from ramen noodles

To make the salad: Put the broccoli and onion in a zip lock baggie and chill. Add the oil to a skillet on med. high. Put the ramen noodles in a large baggies, seal, and crush with a rolling pin. Add the sliced almonds and sesame seeds. Brown ingredients, stir constantly to keep from burning until light brown. Let cool.

To make the dressing: Mix all the ingredients well together in  bowl. Let chill.

Mix all ingredients together right before serving.

"Be GOOD at life!!"

Love,

MM

Mediterranean Chicken Galette

This is what I am making for dinner tonight!! Editor's note: I used raw chicken breast strips that I sprinkled with Sumac, garlic powder, dried oregano, and salt free Greek seasoning. Sprayed with coconut oil, and baked. I can't even begin to describe the aroma that wafted from my oven!!!
(serves 4)

1/2 med. sweet* onion, thinly sliced
1/2 bunch red Swiss chard, stems discarded, leaves torn into pieces (about 6 cups)
Rotisserie chicken breasts, skin discarded, meat shredded
4 jarred sweet red cherry peppers (such as Peppadew), sliced
2 T. EVOO
2 t. fresh lemon* thyme, or 1/2 t. dried
Kosher salt, and freshly* ground pepper
3 oz. crumbed feta (2/3 cup)
1 refrigerated rolled piecrust
1 large egg, beaten
Green salad, for serving

Preheat oven to 400. In a large bowl, toss together onion, chard, chicken, peppers, oil, thyme, and 1/2 t. each S&P. Fold in feta. Working on a piece of parchment paper, roll piecrust into a 14" circle. Slide the paper and crust onto a baking sheet. Spoon chicken mixture onto crust, leaving a 2&1/2" border. Fold the border over the chicken mixture. Brush crust with egg and bake until crust is golden brown and veggies are tender, 25-30 min. Cover with foil if filling is getting dark or dry. Serve with a green salad.

"Follow your bliss and don't be afraid, doors will open where you didn't know they were going to be."

And, don't forget to have FUN today!!!

Love,

Machete Milletti