"This light, refreshing salad is a show-stopper, visually and nutritionally, with fresh strawberries and yellow pepper strips tossed with fresh baby spinach. Serve with warm multigrain* rolls or bran muffins." Editor's note: Welcome to any new readers! When you see an asterisk*, it denotes changes I have made or suggestions for a variation of the original recipe.
(serves 4)
For the Salad:
5 oz. fresh baby spinach (about 6 cups), stems removed*
2 cups julienned cooked turkey breast
2 cups sliced fresh strawberries, hulled*
1 small sweet yellow pepper, julienned
4 green onions, sliced
For the Dressing:
1/4 cup red wine vinegar
3 T. EVOO (extra virgin olive oil)
2 T. water
4 t. honey
1/2 t. dried minced onion
1/2 t. kosher* salt
1/4 t. freshly* ground pepper
Place salad ingredients in a large bowl. Place dressing ingredients in a jar with a tight fitting lid; shake well. Drizzle over salad; toss to combine.
"Bless those who curse you and pray for those who mistreat you."
Have FUN today!!!!
Love,
Machete Milletti
Monday, May 21, 2018
Tuesday, May 8, 2018
Kofte (Turkish Meatballs)
These meatballs are DELISH. I made them yesterday, a bit labor intensive, but worth the effort!
(serves 4-6)
8 oz. each ground lamb and ground beef
3 slices of stale bread (of your choice), crusts removed
1/2 cup finely chopped mint
3 cloves of garlic, minced
1 med. red* or sweet* onion, grated (I finely diced, as the grating process turned it into mush*)
1 t. ground cumin
1 bunch flat-leaf parsley, finely chopped
1/4 t. red chili powder
Kosher* salt and freshly* ground pepper, to taste
3 T. EVOO
Soak the bread in water and squeeze it dry. Break it into breadcrumbs. In a large bowl, combine the breadcrumbs, onion, garlic, parsley, and chopped mint and knead for 3-5 min. Add the meat and seasoning, including salt, pepper, cumin, and chili powder. Knead with your hands for 3-5 min. more or until all the ingredients are mixed together well. Leave the ingredients to rest for 15 min. Wet your hands with water and take a small portion of the mixture and start rolling it into a ball. Flatten each side with your hand. Cook in a frying pan, skillet or griddle in a little olive oil. Cook until the meatballs are brown on both sides. YUM.
"Each person is a unique expression of God's loving design."
Love,
Chef Deb
(serves 4-6)
8 oz. each ground lamb and ground beef
3 slices of stale bread (of your choice), crusts removed
1/2 cup finely chopped mint
3 cloves of garlic, minced
1 med. red* or sweet* onion, grated (I finely diced, as the grating process turned it into mush*)
1 t. ground cumin
1 bunch flat-leaf parsley, finely chopped
1/4 t. red chili powder
Kosher* salt and freshly* ground pepper, to taste
3 T. EVOO
Soak the bread in water and squeeze it dry. Break it into breadcrumbs. In a large bowl, combine the breadcrumbs, onion, garlic, parsley, and chopped mint and knead for 3-5 min. Add the meat and seasoning, including salt, pepper, cumin, and chili powder. Knead with your hands for 3-5 min. more or until all the ingredients are mixed together well. Leave the ingredients to rest for 15 min. Wet your hands with water and take a small portion of the mixture and start rolling it into a ball. Flatten each side with your hand. Cook in a frying pan, skillet or griddle in a little olive oil. Cook until the meatballs are brown on both sides. YUM.
"Each person is a unique expression of God's loving design."
Love,
Chef Deb
Saturday, May 5, 2018
Kentucky Beer Cheese
In honor of the Kentucky Derby today, I just researched foods indigenous to this special day, and this one floated my boat!
(yields one batch)
20 oz. extra sharp cheddar cheese, grated
2 garlic cloves, grated
7 oz. bottled dark beer, flat
1/8 t. kosher salt
Tabasco sauce - to your taste
Mustard powder - to your taste
Open beer and bring to room temp. It is desirable to get most of the gas out of the beer, but don't let it get stale. You can heat it in the microwave a bit, if you are in a hurry, but don't boil it. Grate cheese and garlic in a food processor. Switch to the mixing blade and add remaining ingredients, mixing until thoroughly blended. Refrigerate as long as possible as this really helps the flavors develop and meld properly.
"And, they're OFF!!"
It is also Cinco de Mayo, so "Ole!"
"Surround yourself with God's word".
Love,
Chef Deb
(yields one batch)
20 oz. extra sharp cheddar cheese, grated
2 garlic cloves, grated
7 oz. bottled dark beer, flat
1/8 t. kosher salt
Tabasco sauce - to your taste
Mustard powder - to your taste
Open beer and bring to room temp. It is desirable to get most of the gas out of the beer, but don't let it get stale. You can heat it in the microwave a bit, if you are in a hurry, but don't boil it. Grate cheese and garlic in a food processor. Switch to the mixing blade and add remaining ingredients, mixing until thoroughly blended. Refrigerate as long as possible as this really helps the flavors develop and meld properly.
"And, they're OFF!!"
It is also Cinco de Mayo, so "Ole!"
"Surround yourself with God's word".
Love,
Chef Deb
Friday, May 4, 2018
Family-Size Italian Panini
This is a perfect sammie to take along tomorrow for the Opening Day of Boating!!
(serves 4)
1/2 cup pickled banana peppers, plus 1 T. bring
1/4 cup pimiento-stuffed olives
1/2 t. dried oregano
1/4 cup EVOO
1 16" loaf of soft Italian bread
1 small Campari* tomato, thinly sliced
4 oz. deli-sliced Genoa salami
4 oz. deli-sliced ham
2 oz. deli-sliced coppa
4 oz. deli-sliced provolone cheese
Kosher salt and freshly ground pepper
2 romaine lettuce hearts, chopped
Preheat the oven to 425. Pulse the banana peppers, olives, 1/4 t. oregano, and 1 T. olive oil in a food processor until finely chopped. Split open the loaf of bread, leaving one side attached. Brush the inside with 2 T. oil. Fill with a layer of tomato, then salami, ham, coppa, and provolone. Top with the banana pepper mixture. Wrap the sandwich tightly in foil and press between 2 baking sheets; place a cast-iron skillet on top to weigh it down. Bake until the bread is crisp and the cheese is melted, about 20 min. Meanwhile, whisk the banana pepper brine, remaining 1 T. olive oil, remaining 1/4 t. oregano, and a pinch each of S&P in a large bowl. Toss with the romaine. To serves, unwrap the sammie and cut into pieces. Serve with the salad, cold red grapes*, and Lay's Potato Chips*.
"We are created in the image of a God who is loving and relational."
Editor's note: Happy Birthday to ME!!
Don't forget to have some FUN today.
Love,
Chef Deb (formerly known as Machete Milletti)
(serves 4)
1/2 cup pickled banana peppers, plus 1 T. bring
1/4 cup pimiento-stuffed olives
1/2 t. dried oregano
1/4 cup EVOO
1 16" loaf of soft Italian bread
1 small Campari* tomato, thinly sliced
4 oz. deli-sliced Genoa salami
4 oz. deli-sliced ham
2 oz. deli-sliced coppa
4 oz. deli-sliced provolone cheese
Kosher salt and freshly ground pepper
2 romaine lettuce hearts, chopped
Preheat the oven to 425. Pulse the banana peppers, olives, 1/4 t. oregano, and 1 T. olive oil in a food processor until finely chopped. Split open the loaf of bread, leaving one side attached. Brush the inside with 2 T. oil. Fill with a layer of tomato, then salami, ham, coppa, and provolone. Top with the banana pepper mixture. Wrap the sandwich tightly in foil and press between 2 baking sheets; place a cast-iron skillet on top to weigh it down. Bake until the bread is crisp and the cheese is melted, about 20 min. Meanwhile, whisk the banana pepper brine, remaining 1 T. olive oil, remaining 1/4 t. oregano, and a pinch each of S&P in a large bowl. Toss with the romaine. To serves, unwrap the sammie and cut into pieces. Serve with the salad, cold red grapes*, and Lay's Potato Chips*.
"We are created in the image of a God who is loving and relational."
Editor's note: Happy Birthday to ME!!
Don't forget to have some FUN today.
Love,
Chef Deb (formerly known as Machete Milletti)
Thursday, May 3, 2018
Asian/Mexican Salmon Tacos
This Asian/Mexican fusion dish is ready in minutes! If the salmon begins to stick, add 2-3 T of water and continue cooking through.
(serves 4)
1 lb. salmon fillet, skin removed, cut into 1" cubes
2 T. hoisin sauce
1 T. EVOO
Shredded iceberg* lettuce
8 corn tortillas (6"), warmed
1&1/2 t. black sesame seeds
Mango salsa, optional
Toss the salmon with the hoisin sauce. In a large nonstick skillet, heat oil over med.-high heat. Cook salmon until it begins to flake easily with a fork 3-5 min., turning gently to brown all sides. Serve salmon and lettuce in the tortillas; sprinkle with sesame seeds. If desired, top with salsa.
"God gives us the right perspective."
Love,
Chef Deb
(serves 4)
1 lb. salmon fillet, skin removed, cut into 1" cubes
2 T. hoisin sauce
1 T. EVOO
Shredded iceberg* lettuce
8 corn tortillas (6"), warmed
1&1/2 t. black sesame seeds
Mango salsa, optional
Toss the salmon with the hoisin sauce. In a large nonstick skillet, heat oil over med.-high heat. Cook salmon until it begins to flake easily with a fork 3-5 min., turning gently to brown all sides. Serve salmon and lettuce in the tortillas; sprinkle with sesame seeds. If desired, top with salsa.
"God gives us the right perspective."
Love,
Chef Deb
Wednesday, May 2, 2018
Avocado Toast Pizza
For those who can't get enough of avocado toast.......
(serves 4)
1 large prebaked pizza crust, such as Boboli brand
1 T. EVOO, plus ore for drizzling
4 cloves garlic, finely chopped fresh red chile pepper, thinly sliced (remove seeds for a milder
flavor - wear gloves*)
1/2 cup lightly packed fresh cilantro, chopped, plus some whole leaves for garnish
1/2 t. kosher* salt
Flesh from 2 avocados, cut into 1/4" slices
1 T. fresh lemon juice
1/2*-1 t. crushed red pepper flakes
1/4 t. freshly ground black pepper
Salsa verde, for dipping
Place a pizza stone or rimmed baking sheet on the middle oven rack; preheat to 450. Brush the surface of the pizza crust with the oil. Scatter the garlic and most of the chili slices (reserve a few for garnish) over the top, plus the chopped cilantro, and 1/4 t. of the salt. Use a pizza peel or cake lifter to transfer the crust to the pizza peel in the oven; bake until the edges of the crust are browned and the garlic is very fragrant, 8-10 min. Transfer to a cutting board, then top with the sliced avocados, a sprinkling of lemon juice, the crushed red pepper flakes, the black pepper, and the reserved chile slices. Drizzle with a little more of the oil, if desired. Cut into pieces and serve with the salsa verde, for dipping.
"God longs for us to long for Him."
Love,
Chef Deb
(serves 4)
1 large prebaked pizza crust, such as Boboli brand
1 T. EVOO, plus ore for drizzling
4 cloves garlic, finely chopped fresh red chile pepper, thinly sliced (remove seeds for a milder
flavor - wear gloves*)
1/2 cup lightly packed fresh cilantro, chopped, plus some whole leaves for garnish
1/2 t. kosher* salt
Flesh from 2 avocados, cut into 1/4" slices
1 T. fresh lemon juice
1/2*-1 t. crushed red pepper flakes
1/4 t. freshly ground black pepper
Salsa verde, for dipping
Place a pizza stone or rimmed baking sheet on the middle oven rack; preheat to 450. Brush the surface of the pizza crust with the oil. Scatter the garlic and most of the chili slices (reserve a few for garnish) over the top, plus the chopped cilantro, and 1/4 t. of the salt. Use a pizza peel or cake lifter to transfer the crust to the pizza peel in the oven; bake until the edges of the crust are browned and the garlic is very fragrant, 8-10 min. Transfer to a cutting board, then top with the sliced avocados, a sprinkling of lemon juice, the crushed red pepper flakes, the black pepper, and the reserved chile slices. Drizzle with a little more of the oil, if desired. Cut into pieces and serve with the salsa verde, for dipping.
"God longs for us to long for Him."
Love,
Chef Deb
Tuesday, May 1, 2018
Dijon/Horseradish Roast Beef Wrap
A simple horseradish spread brings out the zesty flavors of this roast beef for a steakhouse-quality wrap sure to make all your lunchmates jealous!
(serves 1)
1 T. mayonnaise
1 t. Dijon mustard
1/2 t. prepared horseradish
Kosher* salt
Freshly ground pepper
Whole-wheat or multi-grain* wrap
2 butter* lettuce leaves
4 slices rare* Deli roast beef
2 Campari* tomato slices
In a small bowl, mix the mayo, Dijon, and horseradish. Season with S&P. Spread mixture over the wrap, then layer on the lettuce, roast beef, and tomato slices. Roll tightly, and cut in half.
"We rejoice in our sufferings, knowing that suffering produces endurance, and endurance produces character, and character produces hope."
Don't forget to have some FUN today, and laugh out loud!!
Love,
Chef Deb
(serves 1)
1 T. mayonnaise
1 t. Dijon mustard
1/2 t. prepared horseradish
Kosher* salt
Freshly ground pepper
Whole-wheat or multi-grain* wrap
2 butter* lettuce leaves
4 slices rare* Deli roast beef
2 Campari* tomato slices
In a small bowl, mix the mayo, Dijon, and horseradish. Season with S&P. Spread mixture over the wrap, then layer on the lettuce, roast beef, and tomato slices. Roll tightly, and cut in half.
"We rejoice in our sufferings, knowing that suffering produces endurance, and endurance produces character, and character produces hope."
Don't forget to have some FUN today, and laugh out loud!!
Love,
Chef Deb
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