Peruvian Chicken Soup

This soup is hearty, bright, and has a bit of a kick!
(serves 2)

1 small sweet* onion
1 celery rib
1 clove garlic
1 small jalapeno pepper
8 stems of flat-leaf parsley, or cilantro
1 T. EVOO
2 cups low sodium or no-salt chicken broth
1/4 cup dried quinoa
1 large boneless, skinless chicken breast half (tenderloin detached; about 11 oz.)
1/2 cup frozen petite* peas (optional)
Flaky sea salt (Maldon*)
Freshly ground black pepper
1-2 limes, for serving

Peel the onion, and cut it into quarters. Coarsely chop the celery. Peel the garlic and cut the flesh of the jalapeno away from its seed core (wear gloves*), discarding the latter. Add those 4 ingredients to a food processor, along with the parsley (leaves and tender stems), and oil; pulse to create a pestolike consistency (if the mixture proves difficult to break down, add a few T. of the broth to get things moving.). Pour the mixture into a med. saucepan or pot over med. heat. Cook for 1 min., stirring, then add the broth. Rinse the quinoa, if needed (read package directions), and then add it to the pan. Once the mixture starts to bubble, cover and cook for 15 min. Meanwhile, cut the chicken cross-wise into 5 or 6 pieces, adding them to the pot as you work. Cook, uncovered, for 10 min. or until the chicken and quinoa are cooked through; the quinoa will thicken and look "popped open", thickening the soup. Use tongs to transfer the chicken pieces to a cutting board; use 2 forks to shred the meat, then return it to the pot, along with the peas, if using. Once the peas are heated through and tender, taste and season the soup with S&P, as desired. Cut the limes into wedges. Serve the soup hot, with some lime for each portion. Serve with whole-grain crackers, and a tomato salad.

"God's peace helps us not to hurry."

Have FUN today!!!

Love,

Chef Deb

Spring Radishes

"Herb-flecked butter + radishes = Love" so says Leah Eskin of the Chicago Tribune!
(serves 4)

2 bunches radishes with leaves - look for a variety of colors and sizes
1/2 cup unsalted Kerrygold* butter, softened
1-2 T. chopped fresh dill
1-2 T. chopped fresh flat-leaf* parsley
1-2 to. freshly squeezed lemon juice
1/4 t. finely chopped garlic
Kosher salt
Maldon flaky salt
Crusty rye or French bread

Trim: Wash and dry radishes. Slice each in half from stem to root Using kitchen scissors, trim root so it trails off decorously. Snip away most leaves, letting each radish retain a sprightly leaf or two or, alternatively, give it a short spiky 'do. You want the impression that radishes recently sprang, fresh washed and cut, from the garden.
Swirl: Drop butter into a food processor. Sprinkle in the dill and parsley. Pour in the lemon juice, the garlic, and kosher salt. Swirl smooth. Taste.
Serve: Find a big rustic cutting board or platter. Spread on all the butter in two or three dramatic swaths. Dot the butter with radishes, cut sides down. Sprinkle the composition with flaky salt. Serve as is, or with warm bread.

"We can experience God's powerful presence even in the storms of our lives."

Love,

Chef Deb

Nigella Lawson's Easy Asian Chicken (Butterflied Chicken with Miso and Sesame Seeds) with Bashed Cucumber and Radish Salad

Here is Nigella's twist on the traditional roast chicken: a bold-flavored bird and colorful spring salad.
(Chicken serves 4 - Salad serves 4-6))

How to Spatchcock a Chicken: the reasons are both practical and delicious. For one, the bird will lie flat in a roasting pan or on the grill so it cooks more evenly and a bit faster. Two, the chicken will be both crispy and juicy.
     Lay chicken breast-side down on a cutting board.
     Using poultry shears or sturdy kitchen scissors, cut along both sides of the backbone to remove it.
     Turn chicken breast-side up and gently press down on the breastbone with the palm of your hand
        until you hear it crack.

Butterflied (spatchcocked) Chicken with Miso and Sesame Seeds:
1 T. veg. oil
2 t. toasted* sesame oil, divided
4 t. white miso
1 T. soy sauce (I would use Ponzu Citrus Sauce*)
2 t. fish sauce
1 T. finely grated peeled ginger
1 large garlic clove, minced
1 (4 lb.) butterflied chicken
2 t. sesame seeds (white or black or both)

Combine all ingredients (except chicken and seeds) in a small bowl. Place chicken in a large zip-top plastic bag. Add oil mixture. Seal bag, turning to coat chicken with marinade. Place bag in a dish. Refrigerate oven night. One hour before roasting chicken, transfer chicken and marinade to a shallow roasting pan or rimmed baking sheet, placing breast-side up. Let come to room temp. Preheat oven to 400. Cover chicken with foil. Roast 45 min. Remove from oven; remove foil. Baste with pan juices, drizzle 1 t. sesame oil, and sprinkle with seeds. Roast, uncovered, 20 min. or until skin is browned, chicken is done, and juices have caramelized. Cut into quarters. Serve drizzled with pan juices.

Bashed Cucumber and Radish Salad:
3 T. rice wine vinegar
2 t. sugar
1 t. kosher salt
1 t. finely grated peeled ginger
1 large garlic clove, minced
1&1/2 b. cold English cucumbers (about 2 med.)
12 oz. radishes (about 3 cups), halved
1 t. toasted* sesame oil
1 t. black sesame seeds

In a large bowl, combine rice vinegar, sugar, salt, ginger, and garlic. Using a veg. peeler, shave skin off cucumbers in strips so you have dark and pale green striped cucumbers. Halve cucumbers lengthways; scrape out seeds with a teaspoon. Chop into 1&1/2" long chunks. Place cucumber pieces cut-side up on a cutting board, gently bash with the spiky side of a meat tenderizer or a rolling pin. Add cucumber pieces to dressing, tossing to coast. Let stand 15-20 min. Add radishes, sesame oil and seeds to bowl.; toss to coat. Serve immediately.

"No danger can come so near that God is not nearer still."

Love,

Chef Deb

Cheddar Ham Cheese Ball with Pecans

This easy crowd-pleasing snack is perfect for everyday snacking, TV-watching, or any gathering that's in need of a tasty treat! Editor's note: to any new readers, Welcome! If you see an asterisk* in any menu I suggest, it denotes a change or suggestion I have made.
(serves 10)

16 oz. cream cheese, softened*
1/2 lb. deli ham, roughly chopped (I use uncured "natural" luncheon meats with no nitrates or 'trites*)
4 oz. sharp* Cheddar cheese, shredded
1 T. Dijon mustard
1 t. granulated garlic or garlic powder
1/4 t. kosher salt
1 cup chopped pecans
Crackers, pretzels, tortilla chips, and cut* veggies

In a large bowl, combine cream cheese, ham, and Cheddar. Beat with an electric mixer until well combined. Add mustard, garlic, and S&P. Beat again to mix seasonings thoroughly. Place a sheet of plastic wrap on the counter. Scoop cheese ball mixture onto the plastic and roll into a ball. Refrigerate at least 1 hour. Place pecans in a pit plate or on a rimmed plate. Roll chilled cheese ball in pecans, pressing firmly to make them stick. Serve immediately or store in an airtight container and refrigerate until ready to serve. Serve with crackers, pretzels, tortilla chips and veggies.

"Don't just spend time - invest it!"

Love,

Chef Deb

Mediterranean Egg Mug

Enjoy a healthy breakfast in a flash with this protein-packed low-fat dish that's ready in just five min.!
(serves 1)

Coconut* oil cooking spray
1 cup chopped baby* spinach leaves, stems removed*
1/4 cup chopped seeded tomato (I would use Campari*)
2 T. chopped red onion
3/4 cup egg whites, about 6 large
1/8 t. dried oregano
Dash of freshly* ground black pepper
2 T crumbled Mediterranean* feta cheese

Coat large microwave-save mug with cooking spray. Add spinach, tomato, and onion. Microwave 1 min or until spinach has wilted, and tomato and onion have slightly softened. Blot away excess moisture. Add egg whites, oregano, and pepper. Stir; microwave 1 min. Mix in feta. Microwave 1 more min. or until set.

Here is a reason to sing: "God loves to hear the voices of His children."

Editor's note:
I have been gone all weekend at our Women's Retreat where I got to play my purple tambourine and sing on the mic. in our Worship Team Band. Huzzah. Home now. Safe and Sound!!

Love,

Chef Deb (formerly know as Machete Milletti)

Horseradish-Crusted Roast Beef

Requiring just 6 ingredients and 10 min. of prep time, this showstopping roast makes an effortlessly easy centerpiece to a mouthwatering meal!
(serves 12)

1 (5 lb.) boneless chuck roast
Kosher* salt
Freshly* ground black pepper
1/2 cup Dijon mustard, divided
4 T. prepared horseradish, drained
1&1/2 cups seasoned bread crumbs

Heat oven to 425. Season beef generously with S&P on all sides. Place beef on a rack set in a roasting pan. Brush with half the mustard. Roast 30 min. Reduce oven temp. to 325. Roast 1&1/2 hours. more. DO NOT OVEN THE OVEN*!! In a bowl, stir together prepared horseradish, bread crumbs, and remaining mustard. Season to taste with S&P. Remove beef from oven; pat mixture over top. Return beef to oven; roast 10 min. or unto 125-230 for med. rare. Lightly cover with foil.; let sit 20 min. before carving.

"Trusting Jesus is a moment-by-moment choice. Choose to trust Him in all circumstances."

Love,

Chef Deb

Mom's Fav. Olive Burgers

These tasty burgers used to be served at Coney Island. Who knows, maybe they still are!
(serves 4)

1 lb. ground beef
2 t. reduced-sodium soy sauce
2 t. Worcestershire sauce
1/4 t. garlic powder
1/4 t. onion powder
1 T. Kerrygold* butter
1/2 cup sliced green olives with pimentos, drained
1/4 cup mayonnaise
1 T stone ground mustard
4 hamburger buns, toasted
1/4 cup crumbled feta cheese, optional
Bibb lettuce leaves, optional

In a large bowl, combine beef, soy sauce, Worcestershire, garlic powder, and onion powder: mixing lightly but thoroughly. Shape into 4 1/2" thick patties, indenting the center slightly. Melt butter in a large nonstick skillet, cook burgers over med. heat until a thermometer reads 160, 4-6 min. on each side. Meanwhile, in a small bowl combine olives, mayo, and mustard. Serve burgers on buns with olive mixture. If desired top burgers with feta, and lettuce.

"You can't give a smile away. It always comes back!"

Love,

Chef Deb