Tea Biscuits

"This is a particularly light biscuit - thanks to lots of baking powder - that pairs delectably with butter and jam."
(serves 20)

2 cups all-purpose flour
4 t. baking powder
1 t. salt
1/2 cup shortening
3/4 cup milk

Preheat oven to 400. Grease a baking sheet. Combine flour, baking powder, and salt. Cut shortening in until  mixture has a fine crumb texture. Stir in milk with a fork to make a soft dough. Knead 8-10 times, and then roll out to a thickness of at least 1/2". Cut into rounds with a cookie or biscuit cutter. Place on cookie sheet, and allow to rest for a few min. Bake for 12-15 min. Serve warm

"When we love Christ, we love others."

Don't forget to have some FUN today!!!!  LAUGH OUT LOUD. Give someone one of your smiles.

Love,

MM

Snow Crab Zucchini Rolls ~ The Great Shellfish Cookbook

Dear Readers, I prefer Alaskan King crab, myself, cuz - to me - you get bigger prizes for your work, but snow crab has its merits, too, of course! Here is the quote that accompanies this recipe that caught my eye:
"These rolls are a fun take on pinwheels. I love innovation in the kitchen.After all, without creativity, we would just cook and eat the same thing over and over again". This recipe calls for very thin lengthwise slices of zucchini for which you can use a mandolin - not the music kind (wha wha wha..). I have several, but need to practice before attempting, to bring presentation to the next level! And, remember, when you see that I use an asterisk*, it denotes changes or suggestions I would make to the original.... Bon Appetit, Friends!
(serves 2-4)

2 large zucchini
2 T. canola oil or any unflavored oil you prefer*
1 medium, semi-firm avocado
1/2 cup red pepper hummus
3/4 cup freshly cooked or canned cooked snow crab meat (WELL drained and picked over for shells*)
1*-2 red Thai chilies, finely diced (wear gloves*)
1/2 medium red onion, finely diced
Hot sauce, for serving

Using a mandolin or a vegetable peeler, thinly slice the zucchinis into 6-8 long strips. In a nonstick saute pan over med.-high heat, warm the oil. Add the zucchini strips, without overlapping (do in batches, if necessary), and cook for 30-60 seconds per side, or until slightly cooked and soft. Transfer the zucchini slices to a plate, cover loosely with plastic wrap, and place in the fridge until needed. Cut the avocado into 1/4" cubes and set aside (if you are not using the avocado immediately, sprinkle with a little lemon juice to keep from browning, or cover tightly with plastic wrap that is touching the avocado*). Lay the zucchini slices out flat on a work surface. Spread one side of each strip with hummus and add a layer of crab meat, avocado cubes, chilies, and onions. Starting from one end, slowly roll the zucchini strips, tightly - folding in the crab mixture. You can close with a toothpick, or just leave the end tucked underneath. Serve cold with your fav. hot sauce.

"When we practice hospitality, we share God's goodness."

Don't forget to share one of your smiles today, and have FUN!!

I wish you Peace and Love,

Machete Milletti (AKA, MM, Chef Deb)

Korean Beef-Wrapped Asparagus ~ Gluten Free, Paleo

Dear Readers: as a private chef, one of the most important things I do when I take on a job of creating a culinary treat for a client, is to determine their caveats! And, this one particularly appeals to kids (of all ages).These would be great for a Tail Gate party, or Pot "Bless" occasion!! Remember to always read a recipe all the way through before embarking on the adventure!!
(makes 25 pieces)

1 lb. lean flank steak
3 T. coconut aminos
1 T. unsweetened pineapple juice
1 T. sesame oil (I would use toasted*)
1 clove garlic, minced (rub lemon juice on your hands afterwards to take away the aroma*)
2 t. honey ("Don't you 'Honey' Me" ~ Phyllis Diller*)
1&1/2 t. fish sauce
1/2 t. freshly grated ginger root (just break off a nob of a root - makes All the difference*)
1/8 t. dried red pepper flakes
1 t. EVOO (extra-virgin olive oil)
24 stalks asparagus, trimmed
1/4 t. sea salt (I would use coarse kosher salt*)
1/8 t. freshly ground cracked black pepper (white pepper contains gluten*)
1/2 t. sesame seeds

Place the steak in the freezer for 45 min. to make it easier to slice. Meanwhile, make the marinade. Place the coconut aminos, pineapple juice, sesame oil, garlic, honey, fish sauce, ginger, and red pepper flakes in a bowl. Mix well and set aside. Remove the steak from the freezer, then cut across the grain into very thin strips, about 1/8" thick. Place the steak in a shallow dish, pour the marinade over it, and refrigerate for up to 2 hours. Preheat a grill or grill pan* or broiler* to med.-high heat. Rub the olive oil over the asparagus and wrap each stalk with a strip of beef. Sprinkle with S&P, and sesame seeds. Grill for about 6 min., turning occasionally to ensure even cooking.

"Love your neighbor as yourself". And, give them one of your smiles today. Don't forget to have some FUN.

Love,

MM

Lemon-Pesto Chicken ~ Community Table

"CHICKEN OUT! = A homemade dinner doesn't get any easier (or tastier) than this quick meal from Rachel Hollis." Editor's note: This is an excerpt from her book REAL LIFE DINNERS, that I thought you would enjoy, Dear Readers. EASY PEASY LEMON SQUEEZY - as I used to say when I was a product demonstrator!! Food = Community. Food = Comfort. Food = Celebrations. Food = Survival. Food = FUN. And, to quote one of the MANY products I have endorsed, "Food Should Taste Good"! Again, remember that when I use an asterisk*, it denotes changes or suggestions I would make or use...........And, make sure to read the recipe all the way through to save, "DOH"!! Esp. if the recipe calls for overnight marination, etc. Cooking is an adventure that (SHOULD*) yields GREAT results, but ya gotta pay attention to details.....
(serves 4)

2 boneless, skinless chicken breasts, cubed ( I would use thighs*)
1 10 oz. pkg. frozen whole green beans (or use fresh from your garden, farm, or farmers' market*)
Cooking spray (I use coconut* oil cooking spray I get at Trader Joe's*)
1/2 cup prepared pesto (why not make your own?*)
2 T. lemon juice (freshly squeezed is best*)
1 T. cornstarch (the binder*)
1/2 t. salt (I use kosher* salt or sea* salt, or Maldon* or Himalayan* - depending on the result I want*)
1/4 t. freshly* ground black pepper (white* pepper contains gluten*)
1 cup shredded mozzarella cheese

Preheat oven to 375. Place chicken and green beans into an 8x6x2" casserole dish coated with cooking spray. In a bowl, combine pesto, lemon juice, cornstarch, S&P. Pour pesto mixture over chicken and green beans, and toss to coat evenly. Bake 20 minutes or until bubbly. Remove casserole from oven, top with cheese, turn up heat to 425, and return to oven. Bake 10-15 min., until browned. Serve with a wedge* salad*, and warm garlic bread*. The aromas alone will have em running to see, "What's for Dinner?"!!

"Happiness is doing the right thing."

Share some of your Happiness today with someone who needs some. "Happiness is a fleeting emotion. JOY comes from the Lord".

I wish you Peace, Joy, and Love,

MM (aka Machete Milletti/Chef Deb)

Doigts Des Crabes - Sauce Bordelaise (Crab Fingers Bordelaise)

"Elegant, Easy and Tasty"
(no serving size given)

1 lb. crab claws, shelled
4 T. Kerrygold* butter
4 T. Olive oil (I would use Extra Virgin* Olive Oil - EVOO*)
2 T. flat-leaf* parsley
2 T. garlic, chopped
Kosher* salt and freshly* ground pepper

Melt butter in a skillet. Add olive oil. Add parsley and garlic. Add S&P. Toss crab claws in sauce gently until hot. Serve from a chafing dish.

"Hope is the anchor of the soul".

Let us have Hope for Peace and Love Today, and EVERY day!!!

Love,

MM

MM's Bacon Wrapped Jalapenos

Editor's note: this is a FAV. of a very good friend of mine, and I tweak it each time I make my recipe, but here is:
(1 jalapeno = 2 servings)

Medium jalapenos, cut in half lengthwise, (wear gloves!!!), seeds scraped out (that is where a lot of the
    heat lives - use a spoon)
Cream cheese, softened (I like to use herbed, but you can add your favorite - today I added cilantro)
Any cheese you like, shredded (today I used Monterey Jack - pepper Jack is good, too)
Smoked uncured bacon (with no nitraits or 'trites)- 1 slice per jalapeno half
Wooden toothpicks - to secure bacon

I bake my bacon at 350.  Place strips on a wire rack placed over a rimmed baking sheet pan. =. less grease in the air, and less mess to clean up in the microwave or in a frying pan. Bake it close to crisp, but still pliable - leave the oven on. Meanwhile prep the jalapeno halves. I use a spoon to remove the seeds, then a spreader to fill with cream cheese. Top each with shredded cheese. Remove bacon from oven; place on paper towels to drain and cool to the touch. Wrap bacon around each jalapeno half (secure with a toothpick, if needed), and place on another rimmed sheet pan (or wipe the first sheet pan clean of excess grease), and put the stuffed jalapeno halves back in the oven.til the cheese has melted, and the bacon is crisp. Remove, and cool. Bon Appetit!!

"I can do all things through Christ who strengthens me".

God, in His infinite wisdom, only gives us 24 hours at a time; so SAVOR every bite and minute, bloom where you are planted, and help each other. We were made to live in Community, not on an island alone!!

Love,

Machete Milletti (Aka MM, Chef Deb, Stix, Millett)

P.S. Editor's note: I have to have a tooth extracted, but will continue to share recipe ideas I think you might be interested in, even if I can't enjoy them for a bit!!

Apple Protein Pancakes ~ Joy Bauer (Spry Kitchen)

September is National Cholesterol Education Month, and Joy Bauer says, "This recipe is a triple threat against high cholesterol because it features apple, oats, and chia seeds". Editor's note: Plus it sounds good!
(serves 1)

1/2 cup quick-cooking oats
4 egg whites
1 t. pure* vanilla extract
1/2 apple, diced (skin on) - (I would use either Granny Smith* or Honey Crisp*)
1/2 t. ground cinnamon
2 t. chia seeds
Cooking spray (I would use coconut oil cooking spray)
Yogurt (your choice of flavor*)
Maple syrup
Flavored* honey

Combine the first 6 ingredients in a small bowl and stir until thoroughly mixed. Set aside. Liberally coat a skillet with cooking spray and warm over medium heat. Pour or spoon mixture onto skillet, making about 5 small pancakes. Cook each side for 1-2 min. until pancakes are golden brown. Reapply cooking spray between flips to ensure the pancakes don't stick to the pan. Enjoy pancakes plain or topped with yogurt, maple syrup, or honey.

"Tribulation: God's fasted road to patience, character, hope, confidence, and genuine love".

Help each other today, and check on your neighbors!!

Love,

MM