Here is a fast and fresh idea for an eye-opening start to your day!
(serves 4)
2&1/2 cups tomato puree
8 oz. sliced cured chorizo
2 cloves garlic, chopped
3/4 t. chili powder
1/2 t. ground cumin
4 eggs
Kosher* salt and freshly* ground pepper
1 avocado, sliced
1/2 cup crumbled queso fresco
2 T. fresh cilantro leaves
In an ovenproof skillet, cook 1st 5 ingredients, stirring often, until flavors meld, about 10 min.; season to taste. Form 4 wells in tomato mixture. Crack 1 egg into each well. Bake at 375 until whites are set, 12 min. To with remaining ingredients.
"If you believe you can, you might. If you know you can, you will."
Don't forget to have some FUN today!!
Love,
MM
Wednesday, February 7, 2018
Tuesday, February 6, 2018
Rachael Ray's Tuscan-Style Steak Burgers with Garlicky Aioli
Here is her advice: "Serve these big burgers rare to med.-rare like a Tuscan steak. For thinner patties, use 1&1/2 lbs. of meat. Grind your own meat with a stand mixer using a grinding attachment, or ask your butcher to grind a mix of sirloin and flap meat or hanger steak and short rib".
(makes 4 burgers)
Garlicky Aioli:
2 egg yolks
Juice of 2 small lemons (about 6 T.)
2 cloves garlic, crushed
2 t. Dijon mustard
4 anchovy fillets
About 3/4-1 cup EVOO
8 green Cerignola olives or other fatty olives, pitted
About 3 T. drained Italian capers
Kosher* salt and freshly* ground pepper
Burgers:
2 lbs. coarsely ground best-quality beef
2 T. Worcestershire sauce
Kosher salt and freshly* ground black pepper'
Olive oil, for drizzling
2 T. Kerrygold* butter
1 fat sprig of rosemary
1 large clove garlic, crushed
4 slices (1/4-1/2" thick) fresh mozzarella or 4 thick sliced provolone from the deli counter
Fixin's:
Crusty soft rolls (such as plain or sesame Kaiser rolls or round Italian sandwich rolls, split
and lightly toasted
Sliced red or sweet* onion
Sliced ripe tomatoes
Shredded escarole or romaine, for topping
Giardinera (hot or mild* pickled veggies in brine?
Fancy potato chips, for serving (I would use Lay's Original*)
To make the aioli: In a food processor, add the egg yolks, lemon juice, garlic, Dijon, and anchovies. With the machine running, stream in the olive oil; run the machine until the aioli is emulsified. Add the olives and capers and pulse into the aioli. Season with S&P.
To make the burgers: Heat a large cast-iron griddle or skillet over med.-high to high heat. In a med. bowl, mix the beef with the Worcestershire; season with S&P. Form into 4 large patties (thinner in the centers for even cooking). Drizzle the pan with olive oil. Add the patties and cook, about 5-6 min. for rare or 7-8 for med.-rare. Add the butter, rosemary, and garlic to the pan. Using a large spoon, baste the patties with the garlic-rosemary butter; top with the cheese. Tent the pan loosely with foil to melt the cheese, about 1 min.
To build the burgers: Stack the roll bottoms, onion, tomatoes, burgers, and escarole. Slather the roll tops with the garlicky aioli and place on top. Serve the giardiniera and fancy chips on the side.
"Even at our lowest point, we can lift our eyes to the Lord."
Love,
Chef Machete Milletti
(makes 4 burgers)
Garlicky Aioli:
2 egg yolks
Juice of 2 small lemons (about 6 T.)
2 cloves garlic, crushed
2 t. Dijon mustard
4 anchovy fillets
About 3/4-1 cup EVOO
8 green Cerignola olives or other fatty olives, pitted
About 3 T. drained Italian capers
Kosher* salt and freshly* ground pepper
Burgers:
2 lbs. coarsely ground best-quality beef
2 T. Worcestershire sauce
Kosher salt and freshly* ground black pepper'
Olive oil, for drizzling
2 T. Kerrygold* butter
1 fat sprig of rosemary
1 large clove garlic, crushed
4 slices (1/4-1/2" thick) fresh mozzarella or 4 thick sliced provolone from the deli counter
Fixin's:
Crusty soft rolls (such as plain or sesame Kaiser rolls or round Italian sandwich rolls, split
and lightly toasted
Sliced red or sweet* onion
Sliced ripe tomatoes
Shredded escarole or romaine, for topping
Giardinera (hot or mild* pickled veggies in brine?
Fancy potato chips, for serving (I would use Lay's Original*)
To make the aioli: In a food processor, add the egg yolks, lemon juice, garlic, Dijon, and anchovies. With the machine running, stream in the olive oil; run the machine until the aioli is emulsified. Add the olives and capers and pulse into the aioli. Season with S&P.
To make the burgers: Heat a large cast-iron griddle or skillet over med.-high to high heat. In a med. bowl, mix the beef with the Worcestershire; season with S&P. Form into 4 large patties (thinner in the centers for even cooking). Drizzle the pan with olive oil. Add the patties and cook, about 5-6 min. for rare or 7-8 for med.-rare. Add the butter, rosemary, and garlic to the pan. Using a large spoon, baste the patties with the garlic-rosemary butter; top with the cheese. Tent the pan loosely with foil to melt the cheese, about 1 min.
To build the burgers: Stack the roll bottoms, onion, tomatoes, burgers, and escarole. Slather the roll tops with the garlicky aioli and place on top. Serve the giardiniera and fancy chips on the side.
"Even at our lowest point, we can lift our eyes to the Lord."
Love,
Chef Machete Milletti
Monday, February 5, 2018
Bulgogi Meatballs with Soy-Vinegar Dipping Sauce
Traditional bulgogi is a Korean barbecue fav. of marinated thinly slice beef that's grilled or stir-fried. Here, those flavors are incorporated into prep-ahead meatballs to serve with lettuce leaves or steamed rice. You could also make sliders to serve on toasted mini buns with grated cheddar cheese, mayo., and mustard in a delicious fusion of Korean and American flavors.
(Makes 40-50 meatballs or 18 sliders sauce makes about 1/2 cup)
Meatballs:
1/4 cup low-sodium soy sauce or Ponzu* Citrus* Sauce
3 T. dark brown sugar
2 T. minced green onions,
2 T. minced garlic
2 T. toasted sesame oil
2 t. fish sauce (or additional soy)
3/4 t. freshly ground black pepper
1/4 Asian pear, or Bosc or Bartlett, grated
1/3 cup Panko breadcrumbs
1 lb. ground beef (preferably ground chuck and short rib)
1 lb. ground pork or veal
1 large egg, lightly beaten
Soy-Vinegar Dipping Sauce:
1/4 cup soy sauce or Ponzu*
1/4 cup rice vinegar or cider
1 T. turbinado* sugar
1 T. finely chopped green onion
1 t. gochugaru (Korean red pepper flakes, optional)
1 t. toasted sesame oil
1 t. toasted sesame seeds
To make the meatballs: In a large bowl, whisk 1st 8 ingredients through pear. Add breadcrumbs, beef, pork, and egg; mix just until combined (do not over mix). Cover; refrigerate 30 min and up to 2 hours. Preheat oven to 425. Form meat mixture into 40-50 mini meatballs or about 18 slider patties; place on a rimmed* baking sheet. Bake 18-20 min. for meatballs, 20-22 min. for sliders or until golden and cooked through but still tender, turning the pan halfway through cooking time. Garnish with toasted sesame seeds.
To make the sauce: Combine all the ingredients except sesame seeds (added just before serving). Refrigerate in an air tight container up to 3 days.
"Keep your thoughts positive about the future, as what you are thinking influences your future."
Love,
MM
(Makes 40-50 meatballs or 18 sliders sauce makes about 1/2 cup)
Meatballs:
1/4 cup low-sodium soy sauce or Ponzu* Citrus* Sauce
3 T. dark brown sugar
2 T. minced green onions,
2 T. minced garlic
2 T. toasted sesame oil
2 t. fish sauce (or additional soy)
3/4 t. freshly ground black pepper
1/4 Asian pear, or Bosc or Bartlett, grated
1/3 cup Panko breadcrumbs
1 lb. ground beef (preferably ground chuck and short rib)
1 lb. ground pork or veal
1 large egg, lightly beaten
Soy-Vinegar Dipping Sauce:
1/4 cup soy sauce or Ponzu*
1/4 cup rice vinegar or cider
1 T. turbinado* sugar
1 T. finely chopped green onion
1 t. gochugaru (Korean red pepper flakes, optional)
1 t. toasted sesame oil
1 t. toasted sesame seeds
To make the meatballs: In a large bowl, whisk 1st 8 ingredients through pear. Add breadcrumbs, beef, pork, and egg; mix just until combined (do not over mix). Cover; refrigerate 30 min and up to 2 hours. Preheat oven to 425. Form meat mixture into 40-50 mini meatballs or about 18 slider patties; place on a rimmed* baking sheet. Bake 18-20 min. for meatballs, 20-22 min. for sliders or until golden and cooked through but still tender, turning the pan halfway through cooking time. Garnish with toasted sesame seeds.
To make the sauce: Combine all the ingredients except sesame seeds (added just before serving). Refrigerate in an air tight container up to 3 days.
"Keep your thoughts positive about the future, as what you are thinking influences your future."
Love,
MM
Sunday, February 4, 2018
Ree Drummond's (The Pioneer Woman) Beef Fajitas
I made these Friday, and they were DELISH! Perfect to serve during The SUPER BOWL!!
(serves 8)
1 whole beef flank steak
1/2 cup EVOO
3 T. Worcestershire sauce
1/3 cup freshly squeezed lime juice
3 garlic cloves, minced
1 T. ground cumin
1 T. chili powder
1/4*-1/2 t. red pepper flakes
1 t. kosher* salt
1/2 t. freshly* ground black pepper
1 T. turbinado* sugar
2 med. sweet* onions, halved and sliced
2* red bell pepper, sliced
1 orange bell pepper, sliced
1 yellow bell pepper, sliced
Oil, for frying
Flour tortillas, warmed
Grated 4 Mexican cheese, cheddar Jack, or crumbled queso fresco
Salsa or pico de gallo
Sour cream
Cilantro leaves
Pickled jalapenos
In a dish, mix together 2nd-10th ingredients until combined. Pour half of the marinade into separate dishes. In one dish, place the flank steak, turning it over to coat. In the second dish, place all the veggies, turning to coat. Cover the dishes with plastic wrap and place in the fridge for at least 2 hours. Prepare tortillas, salsa, or make pico de gallo*, sour cream, and cilantro. Heat a heavy cast iron* skillet over med.-high heat and drizzle in some oil. Add veggies and cook them for a few min., until they're cooked but still slightly firm and have nice black/brown pieces. Remove to a plate and set aside. heat the same skillet or a grill pan over high heat and drizzle in some oil. Cook the meat for about 2 min. per side until med. rare. Remove and allow to rest on a cutting board for 5 min. Slice the meat right before serving and serve with all the fixins. Again, I say, DELISH!!
"We can see and enjoy the glory of God both now and forever".
Go EAGLES!!
Love,
MM
(serves 8)
1 whole beef flank steak
1/2 cup EVOO
3 T. Worcestershire sauce
1/3 cup freshly squeezed lime juice
3 garlic cloves, minced
1 T. ground cumin
1 T. chili powder
1/4*-1/2 t. red pepper flakes
1 t. kosher* salt
1/2 t. freshly* ground black pepper
1 T. turbinado* sugar
2 med. sweet* onions, halved and sliced
2* red bell pepper, sliced
1 orange bell pepper, sliced
1 yellow bell pepper, sliced
Oil, for frying
Flour tortillas, warmed
Grated 4 Mexican cheese, cheddar Jack, or crumbled queso fresco
Salsa or pico de gallo
Sour cream
Cilantro leaves
Pickled jalapenos
In a dish, mix together 2nd-10th ingredients until combined. Pour half of the marinade into separate dishes. In one dish, place the flank steak, turning it over to coat. In the second dish, place all the veggies, turning to coat. Cover the dishes with plastic wrap and place in the fridge for at least 2 hours. Prepare tortillas, salsa, or make pico de gallo*, sour cream, and cilantro. Heat a heavy cast iron* skillet over med.-high heat and drizzle in some oil. Add veggies and cook them for a few min., until they're cooked but still slightly firm and have nice black/brown pieces. Remove to a plate and set aside. heat the same skillet or a grill pan over high heat and drizzle in some oil. Cook the meat for about 2 min. per side until med. rare. Remove and allow to rest on a cutting board for 5 min. Slice the meat right before serving and serve with all the fixins. Again, I say, DELISH!!
"We can see and enjoy the glory of God both now and forever".
Go EAGLES!!
Love,
MM
Saturday, February 3, 2018
Chicken and Artichoke Crepes with Hollandaise*
I had these once at a Renaissance Fair. SO good. Here is how to replicate them in your own kitchen!
(serves 6-8)
12-16 prepared crepes
5 T. Kerrygold* butter
1 small sweet onion, chopped
1/4 lb. cremini* mushrooms, sliced
3 T. flour
2/3 cup low sodium* chicken broth
1/2 cup half and half
2 cups cooked chicken or turkey, cut into bite size pieces
1 pkg. (8 oz.) frozen artichoke hearts, thawed, drained, and cut into thirds (I am using a can of
art. hearts*)
1/3 cup grated Parmesan
1/4 t. crushed rosemary leaves
1/2 t. kosher* salt
Shredded Swiss
Hollandaise sauce*
Chopped chives*
Prepare crepes or bring to room temp. if refrigerated. Melt 2 T. butter in a frying pan; add mushrooms and onions. Cook, stirring, until mushrooms are limp. Stir in remaining butter til melted; add flour and cook, stirring until bubbly. Gradually stir in broth and cream; cook, stirring, til it boils and thickens. Remove from heat; stir in chicken, artichokes, Parmesan, rosemary, and salt. Cool. Divide filling equally between crepes., spooning it down the center of each; roll to enclose. Arrange crepes in a shallow casserole dish. Cover with foil and bake in a 375 oven for 20 min. Make or heat hollandaise. Remove crepes from oven. Sprinkle with Swiss. Serve with warm hollandaise. Sprinkle with chopped chives.
"As an adult, you are in charge of your own behavior."
Love,
MM
(serves 6-8)
12-16 prepared crepes
5 T. Kerrygold* butter
1 small sweet onion, chopped
1/4 lb. cremini* mushrooms, sliced
3 T. flour
2/3 cup low sodium* chicken broth
1/2 cup half and half
2 cups cooked chicken or turkey, cut into bite size pieces
1 pkg. (8 oz.) frozen artichoke hearts, thawed, drained, and cut into thirds (I am using a can of
art. hearts*)
1/3 cup grated Parmesan
1/4 t. crushed rosemary leaves
1/2 t. kosher* salt
Shredded Swiss
Hollandaise sauce*
Chopped chives*
Prepare crepes or bring to room temp. if refrigerated. Melt 2 T. butter in a frying pan; add mushrooms and onions. Cook, stirring, until mushrooms are limp. Stir in remaining butter til melted; add flour and cook, stirring until bubbly. Gradually stir in broth and cream; cook, stirring, til it boils and thickens. Remove from heat; stir in chicken, artichokes, Parmesan, rosemary, and salt. Cool. Divide filling equally between crepes., spooning it down the center of each; roll to enclose. Arrange crepes in a shallow casserole dish. Cover with foil and bake in a 375 oven for 20 min. Make or heat hollandaise. Remove crepes from oven. Sprinkle with Swiss. Serve with warm hollandaise. Sprinkle with chopped chives.
"As an adult, you are in charge of your own behavior."
Love,
MM
Friday, February 2, 2018
Scallops Oriental
Mmmmmmmm bay scallops!! Scallops are rich in minerals and vitamins on a low, 20 calorie-per ounce budget. They contain less cholesterol per ounce than skinned chicken, and are so satisfying that a pound can easily serve 4 people!!
(serves 4)
1 lb. bay scallops, fresh or thawed, white muscle removed*
2 T. freshly* squeezed lemon juice
2 T. soy sauce or Ponzu* Citrus* Sauce
1/2 t. garlic powder
2 T. veggie oil, plus 1 T., divided
1 cup thinly sliced broccoli
1 cup thinly sliced cauliflower
1 cup thinly sliced fresh cremini* mushrooms
1/2 cup green onions cut in 1" diagonal* slices
2&1/2 T. cornstarch
1 t. kosher* salt
1/2 t. freshly* ground pepper
3/4 cup water
2 cups chow mein noodles
Combine lemon juice, soy, and garlic. Pour over scallops. Marinate while preparing veggies. In a wok, heat 2 T. oil to 300. Stir fry veggies 4 min. Remove them to a warm platter. Add remaining oil to wok. Drain scallops, reserving marinade. Stir fry scallops 1-2 min. until opaque. Add veggies. In a small bowl, mix cornstarch, S&P, and marinade. Add sauce to wok, stirring until thickened. Serve over chow mein noodles.
"Music is the best solution to any problem."
Love,
MM
(serves 4)
1 lb. bay scallops, fresh or thawed, white muscle removed*
2 T. freshly* squeezed lemon juice
2 T. soy sauce or Ponzu* Citrus* Sauce
1/2 t. garlic powder
2 T. veggie oil, plus 1 T., divided
1 cup thinly sliced broccoli
1 cup thinly sliced cauliflower
1 cup thinly sliced fresh cremini* mushrooms
1/2 cup green onions cut in 1" diagonal* slices
2&1/2 T. cornstarch
1 t. kosher* salt
1/2 t. freshly* ground pepper
3/4 cup water
2 cups chow mein noodles
Combine lemon juice, soy, and garlic. Pour over scallops. Marinate while preparing veggies. In a wok, heat 2 T. oil to 300. Stir fry veggies 4 min. Remove them to a warm platter. Add remaining oil to wok. Drain scallops, reserving marinade. Stir fry scallops 1-2 min. until opaque. Add veggies. In a small bowl, mix cornstarch, S&P, and marinade. Add sauce to wok, stirring until thickened. Serve over chow mein noodles.
"Music is the best solution to any problem."
Love,
MM
Thursday, February 1, 2018
Raspberry-Topped White Chocolate Mousse
WE LOVE CHOCOLATE in any form - right??
(makes 6)
8 oz. white chocolate, coarsely chopped
1&1/2 cups heavy cream
4 t. lemon zest, plus 5 T. juice (from 3 lemons)
2 containers (6 oz. each) fresh raspberries
2 T. turbinado* sugar
In a small saucepan, stir chocolate and 1/2 cup cream over med. just until chocolate is melted. Let cool to lukewarm. In a large bowl, using an electric mixer, beat remaining 1 cup cream, 2 t. zest, and 2 T. juice until stiff peaks form. Fold in chocolate mixture. Spoon mousse into 6 small (about 6 oz.) ramekins. Chill until set, 4 hours or overnight. In a med. bowl, toss raspberries, sugar, and remaining 2 t. zest and 3 T. juice. Spoon over mousse.
"Jesus shows that God is always better than our expectations".
Have FUN today!!
Love,
MM
(makes 6)
8 oz. white chocolate, coarsely chopped
1&1/2 cups heavy cream
4 t. lemon zest, plus 5 T. juice (from 3 lemons)
2 containers (6 oz. each) fresh raspberries
2 T. turbinado* sugar
In a small saucepan, stir chocolate and 1/2 cup cream over med. just until chocolate is melted. Let cool to lukewarm. In a large bowl, using an electric mixer, beat remaining 1 cup cream, 2 t. zest, and 2 T. juice until stiff peaks form. Fold in chocolate mixture. Spoon mousse into 6 small (about 6 oz.) ramekins. Chill until set, 4 hours or overnight. In a med. bowl, toss raspberries, sugar, and remaining 2 t. zest and 3 T. juice. Spoon over mousse.
"Jesus shows that God is always better than our expectations".
Have FUN today!!
Love,
MM
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