Pretzel-Crusted Chicken Nuggets with Cranberry-Mustard Sauce

Tis the Season, and this one is a fun one to do with kids - of ALL ages!!! Editor's note: to any and all new readers, and thank you! - an asterisk* denotes changes I would make or suggestions.....................
(serves 4- 6-8 nuggets, and 3 T. sauce each)

Cooking spray (I use coconut oil cooking spray*)
1 lb. chicken tenders, cut into 2" pieces
1 t. poultry seasoning
1/4 t. coarse* kosher* salt
1/4 t. freshly* ground black pepper (white peppercorns contain Gluten*)
2 T. white whole-wheat flour (to make these GF, use potato* or rice flour*)
3 cups pretzels
2 large eggs
1&1/3 cups cranberries, fresh or frozen
12/3 cup freshly* squeezed* orange juice
1/4 cup honey (oiling the measuring cup makes getting the honey out easier*)
1 T. Dijon or whole-grain mustard

Preheat the oven (or toaster oven*) to 400. Place a rack on a rimmed baking sheet. Coat with cooking spray. Toss chicken in a bowl with poultry seasoning, S&P. Sprinkle flour over the chicken and toss again.
Place pretzels in a large sealable bag. Crush with the bottom of a metal or plastic measuring cup or meat mallet until coarsely crushed. Pour into a shallow dish. Beat eggs in another shallow dish. Shake any excess flour of the chicken, dip in the eggs, letting excess drip off, then roll in the pretzels. Transfer to the prepared rack. Coat the chicken with cooking spray. Bake, turning once halfway, until an instant-read thermometer registers 165, about 20 min. Meanwhile, combine cranberries, orange juice, and honey in a small saucepan. Bring to a boil over high heat. Reduce the heat to a lively simmer and cook, stirring occasionally, until the sauce thickens slightly, about 10 min. Let cool for 5 min., then puree in a mini food processor until mostly smooth. Mix in mustard. Serve with the nuggets, and plenty of napkins*!

"Celebrate the gift of Jesus!"

Happy Friday, Friends, and don't forget to have some FUN today!!

Love,

Chef Deb (Machete Milletti)

Hoisin Beef Kebabs

Really, who doesn't LOVE a kebab?? This calls for a grill - outside or grill pan inside, or even under your broiler (will warm up your kitchen!!).Remember, Dear Readers, that when I use an asterisk*, it denotes changes I would make or suggestions...................
(makes 8 skewers)

2 T. hoisin sauce
1 T. low-sodium soy sauce (I typically use Ponzu - Citrus*)
2 t. dark or tasted sesame oil
1 t. chili sauce or paste, such as Sriracha
1 lb. sirloin, cut into 3/4" pieces
8 scallion whites, chopped into 1/2" chunks
20 small mushroom caps (I would use cremini*)
20 cherry tomatoes
8 wooden skewers, soaked in water for 20 min.

Preheat a grill. Combine the hoisin, soy sauce, sesame oil, and chili sauce in a bowl, and mix thoroughly. Transfer half to a separate bowl and reserve. Thread the beef, scallion whites, mushrooms, and cherry tomatoes onto the skewers, alternating between the meat and veggies. Use a brush to paint the skewers with some of the remaining hoisin glaze. When the grill is hot, add the skewers and cook for 3-4 min. per side, basting with a bit more of the sauce as you go. The skewers are done with the meat and veggies are lightly charred and the beef is firm but still yielding to the the touch. Brush the kebabs with the reserved glaze before serving. I would have a bowl of fresh cantaloupe or any kind of melon balls to accompany*.

"God cannot give us a happiness and peace apart from himself, because it is not there."  ~ C.S. Lewis

The Ultimate BLT

I LOVE a really good BLT, and this sure sounds good to me, tho I use uncured applewood smoked bacon (no preservatives like nitraits and nitrites). I also bake my bacon on a rack put over a baking sheet.
(serves 1)

1 egg
2 slices 7-grain or sourdough bread, lightly toasted
Handful of arugula
3 thick slices of heirloom* tomato
4 strips bacon, cooked to crisp*
Thinly sliced sweet onion*
Kosher* salt and freshly ground black pepper (white pepper contains gluten), to taste

Heat a small nonstick skillet over med. heat. Coat with olive oil cooking spray (I use coconut oil cooking spray*), and add egg. Cook to your taste. Line the bottom half of the bread with the arugula, followed by the tomato slices, onion, and bacon. Set the cooked egg carefully on top and season with a pinch of salt and plenty of pepper. Top with second slice of bread. YUMOLA*!!

"THIS is the day that the Lord hath made. I WILL rejoice and be GLAD in it!"

Love,

MM

Fudgy Brownies

Imagine the aroma in your home while THESE are baking!! Holy Moly. And, you can customize them to your taste like with powdered sugar on top, or you can add in peanut butter chips, salted caramel, etc. etc. etc. And, please remember to read the recipe all the way through before embarking on this culinary adventure!!
(makes 12 brownies)

1/2 cup (1 stick) butter (I only use Kerrygold!*)
2 oz. semisweet dark chocolate, chopped
3/4 cup sugar (I use turbinado sugar - Sugar in the Raw*)
1/2 cup unsweetened cocoa powder
1&1/2 t. vanilla (I use pure vanilla*)
3 eggs
1/2 cup all-purpose flour (to make these Gluten Free - use potato flour*)
3/4 t. sea* salt
1/2 cup chopped walnuts (optional)
Nonstick cooking spray (I use coconut oil*)

Preheat oven to 350. Melt the butter and chocolate together in a pan set over low heat. Stir in the sugar, cocoa, and vanilla and remove from the heat. Add the eggs, flour baking powder, and salt and whisk until smooth. Stir in the walnuts if using. Pour the batter into an 8x8" baking pan coated with a bit of nonstick spray. Spread the batter out into an even layer. Bake for 20-25 min., until a toothpick inserted int he center comes out nearly clean. If you like your brownies less fudgy, bake a few extra minutes, until the toothpick comes out perfectly clean.

"We're not perfect, but we're loved."

Have FUN today!!

Love,

Machete Milletti

Chicken Cacciatore ~ Eat This, Not That

Happy Friday, Friends!! This is one of those culinary creations that greets your family and guests at the front door; with an enticing aroma that automatically brings them to the source to see what's cookin'!! Remember, when I use an asterisk*, it denotes changes I would make or suggestions................
(serves 4)

2 T. EVOO (Extra Virgin Olive Oil)
8 boneless chicken thighs or a mix of thighs and drumsticks
Kosher* salt and freshly* ground pepper, to taste
1 med. sweet* onion, thinly sliced
1 red bell pepper, thinly sliced
10-12 green or black olives, pitted and roughly chopped
4 cloves of garlic, minced
1 t. red pepper flakes (or to taste*)
1/2 cup dry red wine (I like to use Merlot* or Cab*. just make sure it is something you would drink*)
1&1/2 cups low sodium* chicken broth or chicken bone broth*
1 lb. Italian tomatoes (Roma*), coarsely chopped
2 T. chopped flat leaf parsley

Heat the oil in a large cast-iron skillet or saute pan over high heat. Season the chicken with S&P, and add to the skillet, skin side down. Cook 8-10 min. until lightly browned and crisp on all sides. Transfer to a plate. Lower the heat and add the onion, bell pepper, olives, garlic, and pepper flakes. Cook until the veggies have softened, about 10 min. Pour in the wine and simmer, stirring occasionally, until it's nearly evaporated, about 5 min. Add the broth and tomatoes to the skillet. Return the chicken to the pan, tucking it into the veggies, skin side up, and bring to a simmer. Cook over med. heat for another 20 min., until the chicken is extremely tender and the sauce is reduced by half. Sprinkle with parsley. Serve on soft polenta, quinoa, or a small bed of creamy mashed potatoes.

"God provides for His people through His people."

Have FUN today, and Bless someone with your time!!

Love,

MM

Turkey Bahn Mi ~ Community Table

"A Better TURKEY Sandwich - it is a balance of sweet, sour and spicy", and what I am making for my lunch today!!
(serves 4)

2 T. cranberry sauce
1 T. warm water
1 T. fish sauce or soy sauce
1/2 t. sugar (I use sugar in the raw*)
1 serrano chile, seeded and minced
1 garlic clove, grated
1 lime, juiced
1 lb. shredded roasted turkey (I will use uncured roasted sliced deli turkey*)
1  (8 oz.) French baguette
1/4 cup mayonnaise
1 T. sriracha (or other hot sauce of your choice*)
1/4 cup thinly sliced red onion
1 organic* carrot, peeled and cut into matchsticks
2 radishes, thinly sliced
1 jalapeno, thinly sliced
1/2 cup cilantro leaves
Lime wedges, for serving

In a medium bowl, mix first 7 ingredients, stirring to dissolve sugar. Add turkey, tossing to coat. Let stand 15 min. Slice the baguette lengthwise, leaving it hinged so it opens like a book; cut into quarters. Hollow out he soft bread filling, leaving 1/2" border to form a shell. Combine the mayo. and hot sauce; spread evenly on cut sides of bread. Top with turkey mixture, onion, carrot, radishes, jalapeno, and cilantro leaves. Serve with lime wedges.

"Make prayer a first priority, instead of a last resort."

And, don't forget to have some FUN today!!!

Love,

MM

Pan-Fried Halibut with Spiced Chickpea and Herb Salad - Seattle Times

I like EVERY word in the title of this blog, Dear Readers! And, if this is the first time you are visiting my blog, welcome, and pls. note that when I use an asterisk* it denotes changes I would make or suggestions...........Cooking is creating culinary treats so enjoy the adventure!!!
(serves 4)

1/2 cup olive oil
1 t. ground cumin
1 t. ground coriander (I like to grind the seeds in my mortar with my pestle*)
1/2 t. ground Persian lime powder (optional)
2 garlic cloves, crushed
3/4 t. kosher salt
2 lemons (finely grate the zest to get 2 t., juice to get 2 T. and cut the remaining into wedges)
4 skinless boneless halibut fillets, patted dry (about 1 lb.)
1 can chickpeas, drained, rinsed well*, and patted dry
1/3 cup plus 1 T. plain yogurt
1/4 packed cup cilantro leaves
2 packed T. flat-leaf* parsley leaves
4 spring onions, finely sliced
1 small bunch large-leaf spinach, firm stems removed, leaves finely sliced
1-2 mild green chilies such as Anaheim, to taste, finely sliced and seeds removed if you like
Kosher* salt
2 T. veg. oil

Marinate the fish and chickpeas: In a small bowl, mix the first 6 ingredients together with the lime zest. Add 2&1/2 T. of the marinade to a bowl with the halibut and mix well. Add 2 T. of the marinade to a separate bowl with the chickpeas and stir to combine. Set both aside at room temp. for 20 min. Mix the remaining marinade with the yogurt and set aside. Meanwhile, in a mixing bowl, blend the herbs together with the spring onions, spinach, chilies, lemon juice, and a good pinch of salt. Heat a large nonstick frying pan over med.-high heat, then add 1/2 T. of veg. oil. Add the chickpeas (and bits of garlic) and fry for 6 min., stirring every now and then until crisp and golden-brown. Transfer to a plate and wipe the pan clean. Return the pan to a medium-high heat with the remaining 1&1/2 T. of veg. oil. Add the halibut fillets, spaced apart, and fry 2-3 min. on one side, the flip and fry for 2 more min. on the other side until both sides and crisp and golden brown. Very carefully transfer the fillets to a large platter. Toss the chickpeas gently with the salad, then transfer the salad to the platter next to the halibut fillets. Drizzle half of the yogurt over the salad, and serve  with the lemon wedges and the remaining yogurt sauce alongside.

"The good news is that God cares for us!"

Love,

MM