This garlicky pasta is so nice to make on a busy weeknight because you tend to have the necessary ingredients in your pantry already. Serve this with steamed asparagus, warm clover rolls, and fresh fruit for a well rounded complete feast!
(serves 6)
1 pkg. (16 oz.) linguine
1/3 cup EVOO
3 garlic cloves, minced
1 can wild caught* salmon, rinsed* and drained well*, any bones and skin removed
3/4 cup low sodium* chicken broth
1/4 cup minced fresh flat-leaf* parsley
1/2 t. kosher* salt
Dash of cayenne pepper (optional*)
Freshly* ground black pepper
Lemon* wedges, for garnish
Cook linguine according to package directions. Drain but do not rinse*. Meanwhile, in a large skillet, heat oil over med. heat. Add garlic; cook and stir until tender, about 1 min. (do not allow to brown). Stir in the remaining ingredients; heat through. Add linguine; toss gently to combine. Divide onto plates, and garnish with lemon wedges.
"Make yourself Happy first!"
Love,
Chef Deb
Thursday, March 8, 2018
Wednesday, March 7, 2018
Italian Turkey Cutlets
"Served with a lovely tomato sauce, these cutlets taste so good your peeps might just request them for their special occasions!" Editor's note: EVOO = Extra Virgin Olive Oil
(serves 4)
2 t. plus 1 T. EVOO, divided
1 small sweet* onion, finely chopped
2 garlic cloves, minced
1 can (14.5 oz.) Italian stewed tomatoes, undrained
1 T. minced fresh basil or 1 t. dried basil
1 t. dried oregano
1/2 t. dried rosemary, crushed
1 pkg. (17.6 oz.) turkey breast cutlets
1/2 t. kosher* salt
1/8 t. freshly* ground black pepper
2 T. shredded Parmesan cheese
In a large saucepan, heat 2 t. oil; sauté onion until tender. Add garlic; cook and stir 1 min. Stir in the tomatoes and herbs; bring to a boil. Reduce heat; cook, uncovered, over med. heat until sauce is thickened, about 10 min. Sprinkle both sides of turkey with S&P. In a large nonstick skillet, heat the remaining oil over med.-high heat. In batches, cook turkey until no long pink, turning once. Serve with sauce and cheese.
"God is the giver of JOY."
Love,
Chef Deb
(serves 4)
2 t. plus 1 T. EVOO, divided
1 small sweet* onion, finely chopped
2 garlic cloves, minced
1 can (14.5 oz.) Italian stewed tomatoes, undrained
1 T. minced fresh basil or 1 t. dried basil
1 t. dried oregano
1/2 t. dried rosemary, crushed
1 pkg. (17.6 oz.) turkey breast cutlets
1/2 t. kosher* salt
1/8 t. freshly* ground black pepper
2 T. shredded Parmesan cheese
In a large saucepan, heat 2 t. oil; sauté onion until tender. Add garlic; cook and stir 1 min. Stir in the tomatoes and herbs; bring to a boil. Reduce heat; cook, uncovered, over med. heat until sauce is thickened, about 10 min. Sprinkle both sides of turkey with S&P. In a large nonstick skillet, heat the remaining oil over med.-high heat. In batches, cook turkey until no long pink, turning once. Serve with sauce and cheese.
"God is the giver of JOY."
Love,
Chef Deb
Tuesday, March 6, 2018
Moroccan Steak Salad with Fig and Pistachio Dressing (GF)
"With a slinky dressing studded with figs and pistachios, this salad showcases the harmony of orange, cilantro, and red bell pepper. The spice blend on the steak, called ras el hanout, is practically a magic powder, giving everything it touches seductive flavor. Use butter if you don't have ghee, and sunflower seeds instead of pistachios, if you prefer.
(serves 2-4)
Sirloin:
2 t. ghee or Kerrygold* butter
4 (4-6 oz.) sirloin steaks
Spice Blend:
1 t. kosher* salt
1/4 t. ground cumin
1/4 t. powdered ginger
1/4 t. ground cinnamon
1/8 t. ground coriander
1/8 t. freshly* ground black pepper
1/8 t. ground allspice
Pinch ground cloves
Fig & Pistachio Dressing:
1 T. ghee or Kerrygold* butter
3 T. balsamic vinegar
4 dried figs, diced
2 T. chopped shelled pistachios
1 clove garlic, peeled and crushed
Salad:
2 heads butter lettuce, washed and hand torn into bite-size pieces
1 handful cilantro leaves, coarsely chopped
1/2 med. red onion, thinly sliced
1 large seedless cucumber, thinly sliced
1 med. red bell pepper, thinly sliced
1 large Cara Cara* orange, peeled and divided into segments
Warm 2 t. ghee in a large, nonstick skillet over med.-high heat, 2 min. While it heats, make the spice blend by combining the spices in a small bowl. Rub the steaks with the spice blend and place them in the skillet. Cook, undisturbed for 5 min. Then flip and cook another 3 min. Cover skillet, reduce heat to med.-low, and cook 5-10 min. for medium doneness, more or less to your liking.
To make the dressing: place 3 T. ghee and balsamic vinegar in a small saucepan over low heat. Add figs, pistachios, and garlic to the saucepan and cook while you prep the salad.
To serve, divide veggies and orange segments among individual serving plates. Slice steak crosswise and place slice on each bed of greens. Drizzle with hot dressing.
"Find your passion and work at it!"
Love,
Chef Deb
(serves 2-4)
Sirloin:
2 t. ghee or Kerrygold* butter
4 (4-6 oz.) sirloin steaks
Spice Blend:
1 t. kosher* salt
1/4 t. ground cumin
1/4 t. powdered ginger
1/4 t. ground cinnamon
1/8 t. ground coriander
1/8 t. freshly* ground black pepper
1/8 t. ground allspice
Pinch ground cloves
Fig & Pistachio Dressing:
1 T. ghee or Kerrygold* butter
3 T. balsamic vinegar
4 dried figs, diced
2 T. chopped shelled pistachios
1 clove garlic, peeled and crushed
Salad:
2 heads butter lettuce, washed and hand torn into bite-size pieces
1 handful cilantro leaves, coarsely chopped
1/2 med. red onion, thinly sliced
1 large seedless cucumber, thinly sliced
1 med. red bell pepper, thinly sliced
1 large Cara Cara* orange, peeled and divided into segments
Warm 2 t. ghee in a large, nonstick skillet over med.-high heat, 2 min. While it heats, make the spice blend by combining the spices in a small bowl. Rub the steaks with the spice blend and place them in the skillet. Cook, undisturbed for 5 min. Then flip and cook another 3 min. Cover skillet, reduce heat to med.-low, and cook 5-10 min. for medium doneness, more or less to your liking.
To make the dressing: place 3 T. ghee and balsamic vinegar in a small saucepan over low heat. Add figs, pistachios, and garlic to the saucepan and cook while you prep the salad.
To serve, divide veggies and orange segments among individual serving plates. Slice steak crosswise and place slice on each bed of greens. Drizzle with hot dressing.
"Find your passion and work at it!"
Love,
Chef Deb
Monday, March 5, 2018
California Pizza Kitchen's BBQ Chicken Pizza
"Adding chicken on top of a pizza was practically unheard of until CPK came along in 1985 with their now-iconic, must-order pie."
(serves 4)
3 oz. grilled boneless, skinless chicken breast, sliced
1/4 cup, plus 1 T. barbecue sauce, divided (I would use Stubbs*)
All-purpose flour, for dusting
1 (10 oz. portion fresh prepared pizza dough
2 oz. smoked Gouda cheese, shredded (about 1 cup)
3 oz. cheese, shredded (about 1&1/4 cups)
1/4 small red onion, sliced
1 T. chopped fresh cilantro, divided
Preheat oven to 500 with an oven rack in center of oven. Toss together chicken and 1/4 cup sauce in a bowl; set aside. Lightly flour a work surface; place dough on surface, and lightly flour top. Using your index fingers, press an indentation into out edge of dough, making a 1" rim around the very outer edge. Press air out of center of dough. Carefully lift, and using your knuckles, slowly stretch dough, rotating as you work, into an 11" circle. Transfer to a lightly flour baking sheet, or pizza stone. Top dough with 1 T. sauce, spreading evenly to base of rim. Top with both of the cheeses, onion, and chicken. Bake until bottom of crust is crisp, 6-8 min., rotating pan halfway through baking. Drizzle any remaining sauce over bake pizza. Top with cilantro; serve immediately.
"God's love is meant to be shared."
Love,
Chef Deb (AKA Machete Milletti)
(serves 4)
3 oz. grilled boneless, skinless chicken breast, sliced
1/4 cup, plus 1 T. barbecue sauce, divided (I would use Stubbs*)
All-purpose flour, for dusting
1 (10 oz. portion fresh prepared pizza dough
2 oz. smoked Gouda cheese, shredded (about 1 cup)
3 oz. cheese, shredded (about 1&1/4 cups)
1/4 small red onion, sliced
1 T. chopped fresh cilantro, divided
Preheat oven to 500 with an oven rack in center of oven. Toss together chicken and 1/4 cup sauce in a bowl; set aside. Lightly flour a work surface; place dough on surface, and lightly flour top. Using your index fingers, press an indentation into out edge of dough, making a 1" rim around the very outer edge. Press air out of center of dough. Carefully lift, and using your knuckles, slowly stretch dough, rotating as you work, into an 11" circle. Transfer to a lightly flour baking sheet, or pizza stone. Top dough with 1 T. sauce, spreading evenly to base of rim. Top with both of the cheeses, onion, and chicken. Bake until bottom of crust is crisp, 6-8 min., rotating pan halfway through baking. Drizzle any remaining sauce over bake pizza. Top with cilantro; serve immediately.
"God's love is meant to be shared."
Love,
Chef Deb (AKA Machete Milletti)
Sunday, March 4, 2018
Valerie Bertinelli's Dutch Baby with Lemon Curd
I treated myself to her new mag. and here is what Valerie has to say about this delightful Rise and Shine Treat: "A Dutch baby is a cross between a crepe, and pancake, a soufflé and a popover. A quick tip - before you make this, make sure to read the recipe all the way through. It's important to know all the steps ahead of time, and you have to do them in order. The last step, though, is the best - you get to eat it. Serve it straight from the oven, and get ready to fall in love!" Note: you must use a cast-iron skillet.
(serves 4)
Lemon Curd:
1 cup granulated sugar
6 T. unsalted Kerrygold* butter, at room temp.
2 large eggs
2 large egg yolks
2/3 cup fresh squeezed lemon juice from about 6 lemons
1 t. lemon zest
Pancake:
1/2 cup all-purpose flour
1/2 cup whole milk
3 large eggs
1 T. granulated sugar
1/2 t. lemon zest
1/2 t. vanilla extract
1/4 t. kosher salt
2 T. unsalted Kerrygold* butter
Additional ingredients:
Powdered sugar
Fresh berries like blueberries or raspberries
Make the lemon curd: Beat the granulated sugar and butter in a large bowl with an electric mixer at med. speed until fluffy, about 2 min. Add the eggs, and yolks; beat until combined, about 2 min. The mixture will look curdled. Pour the mixture into a med. heavy-bottomed saucepan; cook over low til smooth, about 2 min. Increase the heat to med; cook, stirring constantly, til the mixture coats the back of a spoon, 5-7 min. Do not let the mixture come to a boil. Remove from the heat; stir in the zest. Transfer the mixture to a shallow dish. Placer plastic wrap directly on the warm curd to prevent a film from forming; chill til cold, about 2 hours.
Make the pancake: Place a med. cast-iron skillet in the oven; preheat the oven to 425. Do not remove the skillet while the oven preheats. Process the flour, milk, eggs, granulated sugar, zest, vanilla, and salt in a blender until smooth and slightly foamy, about 1 min. Remove the skillet from the oven; melt the butter in the skillet, and tilt in all directions to coat the bottom of the skillet. Pour the batter into the skillet; bake until puffed and golden, about 10 min. Reduce the temp. to 300, and bake until set, about 8 min. Remove from the oven.. Sprinkle with the powdered sugar, Top with the lemon curd and fresh berries. Serve immediately.
"Anchor your heart in God."
Love,
Chef Deb
(serves 4)
Lemon Curd:
1 cup granulated sugar
6 T. unsalted Kerrygold* butter, at room temp.
2 large eggs
2 large egg yolks
2/3 cup fresh squeezed lemon juice from about 6 lemons
1 t. lemon zest
Pancake:
1/2 cup all-purpose flour
1/2 cup whole milk
3 large eggs
1 T. granulated sugar
1/2 t. lemon zest
1/2 t. vanilla extract
1/4 t. kosher salt
2 T. unsalted Kerrygold* butter
Additional ingredients:
Powdered sugar
Fresh berries like blueberries or raspberries
Make the lemon curd: Beat the granulated sugar and butter in a large bowl with an electric mixer at med. speed until fluffy, about 2 min. Add the eggs, and yolks; beat until combined, about 2 min. The mixture will look curdled. Pour the mixture into a med. heavy-bottomed saucepan; cook over low til smooth, about 2 min. Increase the heat to med; cook, stirring constantly, til the mixture coats the back of a spoon, 5-7 min. Do not let the mixture come to a boil. Remove from the heat; stir in the zest. Transfer the mixture to a shallow dish. Placer plastic wrap directly on the warm curd to prevent a film from forming; chill til cold, about 2 hours.
Make the pancake: Place a med. cast-iron skillet in the oven; preheat the oven to 425. Do not remove the skillet while the oven preheats. Process the flour, milk, eggs, granulated sugar, zest, vanilla, and salt in a blender until smooth and slightly foamy, about 1 min. Remove the skillet from the oven; melt the butter in the skillet, and tilt in all directions to coat the bottom of the skillet. Pour the batter into the skillet; bake until puffed and golden, about 10 min. Reduce the temp. to 300, and bake until set, about 8 min. Remove from the oven.. Sprinkle with the powdered sugar, Top with the lemon curd and fresh berries. Serve immediately.
"Anchor your heart in God."
Love,
Chef Deb
Friday, March 2, 2018
Chicago Strata
"All the great tastes of a Chicago-style hot dog come together in this warm, comforting casserole."
(serves 6)
Coconut* oil cooking spray
12 large* eggs
1 cup whole* milk
6 hot dog buns, cut into cubes or torn into pieces
2-3 t. EVOO
1 large sweet* onion, chopped
3 dill pickle spears (or 1 large whole dill pickle), chopped
1 cup shredded sharp* Cheddar cheese
6 uncured* hot dogs, chopped
1 can (14.5 oz.) fire-roasted* diced tomatoes, drained well
Preheat oven to 350. Coat a 12" cast-iron* pan with cooking spray. In a bowl, beat 7 eggs, add milk and beat to combine. Spread hot dog bun cubes over bottom of skillet. Pour egg and milk mixture to soak into bread to coat. Let stand 20 min., or for a lighter texture, soak overnight. Meanwhile, heat oil in another skillet. Add onion; cook, stirring occasionally, until translucent. Remove from pan; set aside. Add pickles to skillet; cook until softened, about 3 min. Set aside. Sprinkle 1/2 cup cheese over soaked bun cubes. Add sauté onions and pickles, then hot dogs and tomatoes. Top with remaining 1/2 cup cheese. Beat remaining 5 eggs; pour over strata. Bake 40-45 min. or until set in center.
"No accomplishment is too small to celebrate."
Happy Friday, Friends!!
Love,
MM
(serves 6)
Coconut* oil cooking spray
12 large* eggs
1 cup whole* milk
6 hot dog buns, cut into cubes or torn into pieces
2-3 t. EVOO
1 large sweet* onion, chopped
3 dill pickle spears (or 1 large whole dill pickle), chopped
1 cup shredded sharp* Cheddar cheese
6 uncured* hot dogs, chopped
1 can (14.5 oz.) fire-roasted* diced tomatoes, drained well
Preheat oven to 350. Coat a 12" cast-iron* pan with cooking spray. In a bowl, beat 7 eggs, add milk and beat to combine. Spread hot dog bun cubes over bottom of skillet. Pour egg and milk mixture to soak into bread to coat. Let stand 20 min., or for a lighter texture, soak overnight. Meanwhile, heat oil in another skillet. Add onion; cook, stirring occasionally, until translucent. Remove from pan; set aside. Add pickles to skillet; cook until softened, about 3 min. Set aside. Sprinkle 1/2 cup cheese over soaked bun cubes. Add sauté onions and pickles, then hot dogs and tomatoes. Top with remaining 1/2 cup cheese. Beat remaining 5 eggs; pour over strata. Bake 40-45 min. or until set in center.
"No accomplishment is too small to celebrate."
Happy Friday, Friends!!
Love,
MM
Thursday, March 1, 2018
Curry Garlic Lime Chicken
Onions, garlic, curry powder, and chicken combine for a delicious dish that also helps keep your bones strong and your cancer risk and blood pressure low!
(serves 4)
2 T. freshly* squeezed lime juice
1&1/2 t. minced garlic
1/4 t. each kosher* salt, freshly* ground pepper, and dried thyme
1-8*-1/4 t. crushed red pepper flakes
1&1/2 lbs. chicken drumsticks and thighs
1 T. EVOO
2 sweet* onions, cut into wedges
1 med. tomato, seeded* and chopped
1/2 t. curry powder
Cooked rice
Lime and orange wedges, and chopped fresh chives
In a med. bowl, mix 1 T. lime juice, garlic, S&P, thyme, and red pepper flakes. Add chicken; turn to coat. In a large skillet, heat oil over med.-high heat. Add chicken; cook, turning once, until browned, about 5 min. per side. Remove from skillet; reduce heat to med.-low. Add onion; cook stirring often, until browned, 3-5 min. Return chicken to skillet; add tomato and curry powder. Cover; reduce heat to low. Cook until juices run clear when chicken is pierced with a fork, about 30 min. stir in remaining lime juice, Serve with rice and garish with citrus wedges and chives.
"In order to succeed, we must first believe that we can."
Love, and welcome March!!
MM
(serves 4)
2 T. freshly* squeezed lime juice
1&1/2 t. minced garlic
1/4 t. each kosher* salt, freshly* ground pepper, and dried thyme
1-8*-1/4 t. crushed red pepper flakes
1&1/2 lbs. chicken drumsticks and thighs
1 T. EVOO
2 sweet* onions, cut into wedges
1 med. tomato, seeded* and chopped
1/2 t. curry powder
Cooked rice
Lime and orange wedges, and chopped fresh chives
In a med. bowl, mix 1 T. lime juice, garlic, S&P, thyme, and red pepper flakes. Add chicken; turn to coat. In a large skillet, heat oil over med.-high heat. Add chicken; cook, turning once, until browned, about 5 min. per side. Remove from skillet; reduce heat to med.-low. Add onion; cook stirring often, until browned, 3-5 min. Return chicken to skillet; add tomato and curry powder. Cover; reduce heat to low. Cook until juices run clear when chicken is pierced with a fork, about 30 min. stir in remaining lime juice, Serve with rice and garish with citrus wedges and chives.
"In order to succeed, we must first believe that we can."
Love, and welcome March!!
MM
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