"Add a little color and flavor with summer fruits, citrus, and herbs suspended in ice cubes." Editor's note: For any new readers - if I use an asterisk*, it denotes changes I would make, like, or suggestions. EVOO stands for Extra Virgin Olive Oil.
What you will need:
Your choice of berries, citrus, or/and* and fresh* herbs
Water
Ice cube trays
Place whole herbs, sliced and chopped citrus, or herb leaves into ice cube tray. Fill tray with water. Allow ice cubes to freeze (about 4 hours). Place into glass with your* choice* of liquid.
"Respect" ~ Aretha Franklin. (pls. check out the lyrics to this song, if you would like. Powerful!!)
Don't forget to have some FUN today!!!
Love,
Machete Milletti (aka Chef Deb)
Wednesday, June 13, 2018
Monday, June 11, 2018
Ree Drummond's Roasted Lemon Chicken Legs
I just made these Saturday. DELISH!!!!! Editor's note: this takes at least 30 min. to 6 hours of refrigeration. Take this camping with you in the cooler. Take along your cast iron skillet case you catch some fish!! Again, when you see I have used an asterisk *, it denotes changes I would make or suggestions......
(serves 12)
24 organic* or humanely raised* chicken legs (or any chicken parts you like*), (rinsed well and patted dry*)
6 organic* lemons
1/2 cup olive oil (EVOO*)
4 gloves garlic, pressed
Coarse* Kosher* salt and freshly* ground black pepper (white pepper contains gluten*)
Put the chicken legs in a large resealable bag, squeeze the juice of the lemons and throw in the rinds as well. Add the olive oil , garlic, and a good* amt.of S&P* (salt and pepper), seal the bag. and massage* outside of bag with your hands* to make sure all the surfaces are covered.. Plade in the fride to marinate for at least 30 min or up to 6 hours. Turn the bag over occasionally*. Preheat oven to 450, (or heat cast iron skillet, or grill*). Place the chicken legs on a rimmed* baking sheet, and roast until the juice run clear, 20-30 min. (longer if you are using a toaster oven*).
"Always listen to God's small or LOUD voice. Trust in Jesus. Do what the Holy Spirit tells you to do!"
Love,
Machete Millett (aka MM or Chef Deb)
(serves 12)
24 organic* or humanely raised* chicken legs (or any chicken parts you like*), (rinsed well and patted dry*)
6 organic* lemons
1/2 cup olive oil (EVOO*)
4 gloves garlic, pressed
Coarse* Kosher* salt and freshly* ground black pepper (white pepper contains gluten*)
Put the chicken legs in a large resealable bag, squeeze the juice of the lemons and throw in the rinds as well. Add the olive oil , garlic, and a good* amt.of S&P* (salt and pepper), seal the bag. and massage* outside of bag with your hands* to make sure all the surfaces are covered.. Plade in the fride to marinate for at least 30 min or up to 6 hours. Turn the bag over occasionally*. Preheat oven to 450, (or heat cast iron skillet, or grill*). Place the chicken legs on a rimmed* baking sheet, and roast until the juice run clear, 20-30 min. (longer if you are using a toaster oven*).
"Always listen to God's small or LOUD voice. Trust in Jesus. Do what the Holy Spirit tells you to do!"
Love,
Machete Millett (aka MM or Chef Deb)
Friday, June 8, 2018
Easy Buffalo Chicken Wraps (fast fix)
Kinda like spicy sloppy Joes wrapped in lettuce. Easy Peasy. Thanks, Jennifer Nielson!
(serves 6)
1&1/2 lbs. lean ground chicken
1 celery rib, diced
1/4 t. freshly* ground black pepper
1/3 cup ketchup
1/4 cup Louisiana-style hot sauce (I like Tabasco* - it is less spicy than other types. If you use a
different kind, start with less, you can always add more)
3 T. brown sugar
1 T. unfiltered* cider vinegar
2 t. yellow mustard (make sure it contains Turmeric*)
12 Bibb or Boston lettuce leaves
Crumbled blue cheese, optional
In a large skillet, cook and crumble chicken over med.-high heat for 3 min. Stir in celery and pepper; cook and stir until the chicken is no longer pink and celery is crisp-tender, 2-3 min. Stir in ketchup, hot sauce, brown sugar, vinegar, and mustard; bring to a boil. Reduce heat; simmer, covered, until the flavors are blended, about 5 min., stirring occasionally .Serve in lettuce leaves. If desired, top with blue cheese.And, how 'bout baby carrots on the side*?? Or maybe some Ranch dressing, for dipping.*
"There's nothing like the beauty of a loving heart."
Happy Friday, Friends!!
Love,
MM
(serves 6)
1&1/2 lbs. lean ground chicken
1 celery rib, diced
1/4 t. freshly* ground black pepper
1/3 cup ketchup
1/4 cup Louisiana-style hot sauce (I like Tabasco* - it is less spicy than other types. If you use a
different kind, start with less, you can always add more)
3 T. brown sugar
1 T. unfiltered* cider vinegar
2 t. yellow mustard (make sure it contains Turmeric*)
12 Bibb or Boston lettuce leaves
Crumbled blue cheese, optional
In a large skillet, cook and crumble chicken over med.-high heat for 3 min. Stir in celery and pepper; cook and stir until the chicken is no longer pink and celery is crisp-tender, 2-3 min. Stir in ketchup, hot sauce, brown sugar, vinegar, and mustard; bring to a boil. Reduce heat; simmer, covered, until the flavors are blended, about 5 min., stirring occasionally .Serve in lettuce leaves. If desired, top with blue cheese.And, how 'bout baby carrots on the side*?? Or maybe some Ranch dressing, for dipping.*
"There's nothing like the beauty of a loving heart."
Happy Friday, Friends!!
Love,
MM
Thursday, June 7, 2018
Lemony Garbanzo Salad (400 calories or less)
"Everybody goes for this super-fresh salad with the cumin-coriander dressing, especially on warm days." ~ Sonya Labbe. Editor's note: I am going to make this today! I either have all the ingredients in my spice rack or out on my balcony farm!!!! Again, when you see I have used an asterisk*, it denotes changes I would make, or info. for my readers.!!
(serves 4, takes 15 min. to prepare)
1/4 cup EVOO (extra virgin olive oil)
3 T. freshly squeezed* lemon juice
3/4 t. ground cumin
1/4 t. freshly ground black*pepper (FYI: white peppercorns contain Gluten*)
2 cans (15 oz. each) garbanzo beans or chickpeas, drained and rinsed WELL*
3 green onions, chopped
1/2 cup plain yogurt
1 T. minced fresh parsley (I will use flat-leaf from my farm*)
1 T. orange marmalade (not sure I will use this, but have it*)
4 cups spring mix salad greens (I will use iceberg or romaine*)
Lemon wedges*, for serving (my suggestion*)
In a large bowl, whisk together the 1st 6 ingredients; stir in the beans and green onions. In another bowl, mix yogurt, parsley, and marmalade. To serve, divide greens among 4 plates; top with bean mixture. Serve with yogurt sauce and lemon wedges.
"Let's work together to build the kingdom of God."
Love,
MM
(serves 4, takes 15 min. to prepare)
1/4 cup EVOO (extra virgin olive oil)
3 T. freshly squeezed* lemon juice
3/4 t. ground cumin
1/4 t. freshly ground black*pepper (FYI: white peppercorns contain Gluten*)
2 cans (15 oz. each) garbanzo beans or chickpeas, drained and rinsed WELL*
3 green onions, chopped
1/2 cup plain yogurt
1 T. minced fresh parsley (I will use flat-leaf from my farm*)
1 T. orange marmalade (not sure I will use this, but have it*)
4 cups spring mix salad greens (I will use iceberg or romaine*)
Lemon wedges*, for serving (my suggestion*)
In a large bowl, whisk together the 1st 6 ingredients; stir in the beans and green onions. In another bowl, mix yogurt, parsley, and marmalade. To serve, divide greens among 4 plates; top with bean mixture. Serve with yogurt sauce and lemon wedges.
"Let's work together to build the kingdom of God."
Love,
MM
Tuesday, June 5, 2018
Saturday Evening Fancy Camp Dinner: Paella-Style Chicken and Rice (Camping Recline from Sunset Mag, May/2015)
Editor's note: What intrigued me about this recipe (that just resurfaced) is the story/quote that accompanied the recipe. "A little known but important rule of a successful camping trip is this: You want to make one truly special meal - something that seems as if it might be impossible to prepare in a campground but that is, in fact. surprisingly doable. This will be the meal you'll talk about for many camping trips to come. Our chicken-and-rice main dish easily fulfills the fine-dining-in-the-out-of-doors requirement. It has the flavors of paella but cooks on a regular camp stove!"
Editor's note #2: Welcome to any new readers! Let me 'spain the premise of my blog - I am a big time foodie and gourmet chef, Machete Milletti. When you see MM's preceding a recipe, it means it is one that I have devised. If you see an asterisk*, it denotes changes I would make, or suggestions to you, the Reader! EVOO means Extra Virgin Olive Oil. Also, please be sure to please read all the way through before you begin to prepare (in case there is refrigerator or cooling time involved) to make certain you have all the ingredients that you need or want to prepare the dish - esp. if you are planning to go camping (in any form or style)!!!
Paella-Style Chicken and Rice
This recipe serves 6-8 people.
1 small onion (I would use a sweet type*)
1 green bell pepper (I would use a red, orange, or yellow*)
1 cup pimento-stuffed green olives
1/2 lb. Spanish chorizo, or andouille sausage (You can use chicken, pork, beef, or veggie, or vegan*)
1&1/2 lbs. boned, skinned chicken thighs (Or any meat or substitute you prefer*)
1&1/4 t. kosher salt, divided
2&1/2 t. smoked paprika, divided
3 T. EVOO, divided
1 fennel bulb with feathery greens (fronds)
3 large garlic cloves, minced
1/4t. saffron threads
1 can (14&1/2 oz.) diced tomatoes (I would use fire-roasted, diced toms.*)
2 cups Arborio rice
1 cup water
3/4 cup Spanish fine sherry or other dry sherry
1 can (14&12 oz.) reduced-sodium chicken broth
8 oz. thawed frozen shelled and deveined cooked small shrimp (70-110 ct. per. lb.)
At home:
Chop onion and bell pepper, and put in an airtight container. Put olives in a container. Thinly sliced chorizo and package air-tightly. Cut each chicken thigh into 3 pieces, toss with 1/2 t. each salt and paprika, and package in airtight container. Chill ingredients.
In camp:
Heat 1 T. oil in a 6 qt. pot over med. heat on a camp stove. Add chorizo and saute until browned, about 5 min. Transfer to a plate with a slotted spoon. Brown half of chicken at a time in pot, turning over once, until cooked through, 6-8 min. per batch. Transfer to a second plate. Meanwhile, trim ends from fennel and reserve feathery tops. Halve fennel lengthwise. Cut core out in a V, and thinly slice bulb. Add remaining 2 T. oil to pot along with fennel, onion, and bell pepper. Saute until fennel softens, 7-8 min. Stir in garlic, remaining 3/4 t. salt, remaining 2 t. paprika, and the saffron, and cook until fragrant and sizzling, about 1 min. Add tomatoes; cook, stirring, until thick, about 5 min. Add rice and stir until coated, then stir in 1 cup of water, the sherry, broth, olives, and chorizo. Cover and bring to a boil over high heat. Reduce heat and simmer until rice is tender and liquid is almost absorbed, about 25 min. Arrange chicken with any juices and shrimp over rice. Cook, covered, until shrimp and chicken are hot, about 5 min. Chop fennel fronds and scatter on top.Voila!!*
"To remain faithful where God has placed you, give Christ first place in your heart."
And, don't forget to have some FUN today!!!
Love,
MM
Editor's note #2: Welcome to any new readers! Let me 'spain the premise of my blog - I am a big time foodie and gourmet chef, Machete Milletti. When you see MM's preceding a recipe, it means it is one that I have devised. If you see an asterisk*, it denotes changes I would make, or suggestions to you, the Reader! EVOO means Extra Virgin Olive Oil. Also, please be sure to please read all the way through before you begin to prepare (in case there is refrigerator or cooling time involved) to make certain you have all the ingredients that you need or want to prepare the dish - esp. if you are planning to go camping (in any form or style)!!!
Paella-Style Chicken and Rice
This recipe serves 6-8 people.
1 small onion (I would use a sweet type*)
1 green bell pepper (I would use a red, orange, or yellow*)
1 cup pimento-stuffed green olives
1/2 lb. Spanish chorizo, or andouille sausage (You can use chicken, pork, beef, or veggie, or vegan*)
1&1/2 lbs. boned, skinned chicken thighs (Or any meat or substitute you prefer*)
1&1/4 t. kosher salt, divided
2&1/2 t. smoked paprika, divided
3 T. EVOO, divided
1 fennel bulb with feathery greens (fronds)
3 large garlic cloves, minced
1/4t. saffron threads
1 can (14&1/2 oz.) diced tomatoes (I would use fire-roasted, diced toms.*)
2 cups Arborio rice
1 cup water
3/4 cup Spanish fine sherry or other dry sherry
1 can (14&12 oz.) reduced-sodium chicken broth
8 oz. thawed frozen shelled and deveined cooked small shrimp (70-110 ct. per. lb.)
At home:
Chop onion and bell pepper, and put in an airtight container. Put olives in a container. Thinly sliced chorizo and package air-tightly. Cut each chicken thigh into 3 pieces, toss with 1/2 t. each salt and paprika, and package in airtight container. Chill ingredients.
In camp:
Heat 1 T. oil in a 6 qt. pot over med. heat on a camp stove. Add chorizo and saute until browned, about 5 min. Transfer to a plate with a slotted spoon. Brown half of chicken at a time in pot, turning over once, until cooked through, 6-8 min. per batch. Transfer to a second plate. Meanwhile, trim ends from fennel and reserve feathery tops. Halve fennel lengthwise. Cut core out in a V, and thinly slice bulb. Add remaining 2 T. oil to pot along with fennel, onion, and bell pepper. Saute until fennel softens, 7-8 min. Stir in garlic, remaining 3/4 t. salt, remaining 2 t. paprika, and the saffron, and cook until fragrant and sizzling, about 1 min. Add tomatoes; cook, stirring, until thick, about 5 min. Add rice and stir until coated, then stir in 1 cup of water, the sherry, broth, olives, and chorizo. Cover and bring to a boil over high heat. Reduce heat and simmer until rice is tender and liquid is almost absorbed, about 25 min. Arrange chicken with any juices and shrimp over rice. Cook, covered, until shrimp and chicken are hot, about 5 min. Chop fennel fronds and scatter on top.Voila!!*
"To remain faithful where God has placed you, give Christ first place in your heart."
And, don't forget to have some FUN today!!!
Love,
MM
Monday, June 4, 2018
Steamed Cauliflower with Walnut Vinaigrette (Heart Healthy) ~ Martha Stewart
"Walnuts rank higher than most other nuts in a vitamin K compound proven to keep blood vessels in good working order. That vitamin compound has also been proven to keep blood vessels in good working order. Protects skin, too."
(serves 4)
1 t. chopped garlic
1/2 t. kosher salt, divided
1/2 cup walnuts
1/4 cup grated Parmesan cheese
2 T. EVOO (extra virgin olive oil)
1 lb. cauliflower florets
2 T. rinsed and drained capers
1/4 cup chopped flat-leaf* parsley
2 t. red wine vinegar
2 T. oil (your choice of a light* oil), divided
Freshly ground pepper
Preheat oven to 400. Mash the garlic with 1/4 t. salt into a paste. Toss with the walnuts, Parmesan, and EVOO. Arrange on a rimmed baking sheet until golden (watch carefully*). Steam cauliflower florets in a pot of salted boiling water fitted with a steamer basket until crisp tender, about a 7-10 min. Finely chopped the roasted nuts; toss with the capers, parsley, vinegar, and oil. Season with S&P. Divide cauliflower among plates, spoon on vinaigrette, drizzle with more oil, of your choice*, and serve.
"The Lord is good, a refuge in times of trouble. He cares for those who trust in Him."
Love,
MM
(serves 4)
1 t. chopped garlic
1/2 t. kosher salt, divided
1/2 cup walnuts
1/4 cup grated Parmesan cheese
2 T. EVOO (extra virgin olive oil)
1 lb. cauliflower florets
2 T. rinsed and drained capers
1/4 cup chopped flat-leaf* parsley
2 t. red wine vinegar
2 T. oil (your choice of a light* oil), divided
Freshly ground pepper
Preheat oven to 400. Mash the garlic with 1/4 t. salt into a paste. Toss with the walnuts, Parmesan, and EVOO. Arrange on a rimmed baking sheet until golden (watch carefully*). Steam cauliflower florets in a pot of salted boiling water fitted with a steamer basket until crisp tender, about a 7-10 min. Finely chopped the roasted nuts; toss with the capers, parsley, vinegar, and oil. Season with S&P. Divide cauliflower among plates, spoon on vinaigrette, drizzle with more oil, of your choice*, and serve.
"The Lord is good, a refuge in times of trouble. He cares for those who trust in Him."
Love,
MM
Friday, June 1, 2018
Snappy Tuna Melts
You can lighten up a tuna melt by switching mayo. to a creamy balsamic vinaigrette - makes a great and quick anytime open-faced hero.
(serves 4)
11 oz. light tuna in water, drained well*
1 hard-boiled large egg, peeled*
2 T. reduce-fat creamy balsamic vinaigrette
1 T. stone-ground mustard, optional
4 whole wheat, multi-grain* or your choice* hamburger buns, split
8-10* slices Campari* tomatoes
8 slices reduced-fat, or any kind of Swiss cheese slices you like*
In a small bowl, mix the tuna, egg, vinaigrette, and mustard. Place the buns on an ungreased baking sheet, cut side up. Broil for 4-6 min. from heat for 1-2 min. or until golden brown. Spread tuna mixture over buns; top with tomato and cheese. Broil for 2-3 min. or until the cheese is melted.
"Be the smile of God!"
And, don't forget to have some fun today. Happy Friday!!
Love,
Machete Milletti
(serves 4)
11 oz. light tuna in water, drained well*
1 hard-boiled large egg, peeled*
2 T. reduce-fat creamy balsamic vinaigrette
1 T. stone-ground mustard, optional
4 whole wheat, multi-grain* or your choice* hamburger buns, split
8-10* slices Campari* tomatoes
8 slices reduced-fat, or any kind of Swiss cheese slices you like*
In a small bowl, mix the tuna, egg, vinaigrette, and mustard. Place the buns on an ungreased baking sheet, cut side up. Broil for 4-6 min. from heat for 1-2 min. or until golden brown. Spread tuna mixture over buns; top with tomato and cheese. Broil for 2-3 min. or until the cheese is melted.
"Be the smile of God!"
And, don't forget to have some fun today. Happy Friday!!
Love,
Machete Milletti
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