"Morph a morning classic into an anytime treat with an assist from a pantry mainstay". Saw this in the paper, and just had to share!! Remember, when you see I have used an asterisk, it denotes any changes or suggestions I would make to the original recipe. Bon Appetit!!
(makes 20-22 cookies)
1 box blueberry muffin mix
Coconut* oil cooking spray or 2 sheets parchment paper
3/4 cup old-fashioned oats
1/3 cup plus 2 T. canola or veg*. oil
1/4 cup light brown sugar
1 large egg, beaten
2 T. whole* milk, plus 1-2 T. more, divided
1&1/2 cups powdered sugar
2 T. Kerrygold* butter, melted
1/2 t. lemon zest
2 T. fresh* lemon juice
Preheat oven to 375. Coat two baking sheets with cooking spray or line with parchment paper. Stir together blueberry muffin mix, oats, oil, sugar, egg, and 2 T. milk in a large bowl until a dough forms. Drop rounded tablespoons onto baking sheets. Bake 8-10 min. until tops are light golden brown and enters appear just set. Cool on baking sheets. Whisk together powdered sugar, melted butter, lemon zest and juice, plus 1-2 T. milk until glossy and pourable. Drizzle over cookies. Allow glaze to set before serving.
"If the grass looks greener on the other side.....stop staring, stop complaining, and start watering the grass you're standing on!"
Love,
Machete Milletti (aka chef Deb)
Tuesday, March 26, 2019
Monday, March 25, 2019
Bacon and Egg Potato Boats = Super Spuds!!
This recipe transforms baked potatoes into a DELISH and hassle free meal with a few creative additions.
Here is a tip: if the potato halves don't sit upright, cut a thin slice off the bottom.
Coconut* oil cooking spray
Pre-baked and cooled potato (I would use russet*)
1 T. Kerrygold butter
1 T. 2%* milk
1 T. shredded Italian blend cheese
1/2 T. chopped green onion
1 slice smoked* uncured* cooked bacon, chopped
1/4 t. Kosher salt plus 1/8 t., divided
1 large* egg
Cracked* black pepper
Finely chopped flat-leaf* parsley
Preheat oven to 400. Coat a rimmed baking sheet with cooking spray. Cut the potato in half lengthwise. Scoop pulp into a bowl, leaving about 1/4" around the edges. Mash pulp with a fork. For each half potato half add butter, stirring unto melted, milk, cheese, onion, bacon and 1/4 t. salt. Stir well. Sppn back into skins. Wit the back of a spoon create a deep well (you may have some pulp left over). Place on baking sheet. Crack the egg into each well and sprinkle with S&P. Bake 35-40 min., until the egg whites are set.
Sprinkle with parsley.
"Not all rewards are immediate or visible."
Love,
MM
Here is a tip: if the potato halves don't sit upright, cut a thin slice off the bottom.
Coconut* oil cooking spray
Pre-baked and cooled potato (I would use russet*)
1 T. Kerrygold butter
1 T. 2%* milk
1 T. shredded Italian blend cheese
1/2 T. chopped green onion
1 slice smoked* uncured* cooked bacon, chopped
1/4 t. Kosher salt plus 1/8 t., divided
1 large* egg
Cracked* black pepper
Finely chopped flat-leaf* parsley
Preheat oven to 400. Coat a rimmed baking sheet with cooking spray. Cut the potato in half lengthwise. Scoop pulp into a bowl, leaving about 1/4" around the edges. Mash pulp with a fork. For each half potato half add butter, stirring unto melted, milk, cheese, onion, bacon and 1/4 t. salt. Stir well. Sppn back into skins. Wit the back of a spoon create a deep well (you may have some pulp left over). Place on baking sheet. Crack the egg into each well and sprinkle with S&P. Bake 35-40 min., until the egg whites are set.
Sprinkle with parsley.
"Not all rewards are immediate or visible."
Love,
MM
Sunday, March 24, 2019
Pan Bagnat
"The Cafe de Paris, Place du Casino in famed Monte Carlo is probably the only cafe in the world to present live Bach and Beethoven via a string ensemble for midday luncheon guests. 'Pan Bagnat' (translated literally means 'soaked bread') is their international specialty currently being enjoyed by a great many on the Cote d'Azur." And, I am French, so I say, Oui Oui!!
(makes 1 sandwich)
2 slices of your fav. bread* (they used Bran'nola)
1 firm tomato, thinly sliced (I would use Campari)
1 t. plus 1 T. GOOD* olive oil, divided
1 canned artichoke heart, sliced
2 scallions sliced lengthwise
1/4 green pepper, sliced and seeds removed (I would use a red bell pepper*)
1/2 hardcooked egg, sliced
1/4 cup flaked tuna in oil
4-5 black olives, sliced and pitted (I would use Kalamatas*)
2 anchovy fillets (I would use anchovy paste*)
1 fresh, crushed basil leaf (I would use lemon basil*)
Kosher* salt and cracked* pepper, to taste
Place the bread slices on a serving plate. On one slice place the tomato. Pour 1 t. olive oil over tomato. Cover with the rest of the ingredients through S&P. Sprinkle the remaining 1 T. olive oil over all. Close with the second bread slice. Press down so bread absorbs oil.
"I am a vibrant soul radiating a healthy body. My physical temple is beautiful, strong, and well."
Love,
Machete Milletti (aka chef Deb)
(makes 1 sandwich)
2 slices of your fav. bread* (they used Bran'nola)
1 firm tomato, thinly sliced (I would use Campari)
1 t. plus 1 T. GOOD* olive oil, divided
1 canned artichoke heart, sliced
2 scallions sliced lengthwise
1/4 green pepper, sliced and seeds removed (I would use a red bell pepper*)
1/2 hardcooked egg, sliced
1/4 cup flaked tuna in oil
4-5 black olives, sliced and pitted (I would use Kalamatas*)
2 anchovy fillets (I would use anchovy paste*)
1 fresh, crushed basil leaf (I would use lemon basil*)
Kosher* salt and cracked* pepper, to taste
Place the bread slices on a serving plate. On one slice place the tomato. Pour 1 t. olive oil over tomato. Cover with the rest of the ingredients through S&P. Sprinkle the remaining 1 T. olive oil over all. Close with the second bread slice. Press down so bread absorbs oil.
"I am a vibrant soul radiating a healthy body. My physical temple is beautiful, strong, and well."
Love,
Machete Milletti (aka chef Deb)
Thursday, March 21, 2019
Glen Millett's Bean Salad
This recipe from my beloved and dearly departed Beautiful MOM just resurfaced in my room!!! She pronounced it Deeeeelicious!!
1 can cut or whole green beans
1 can yellow wax beans
1 can red kidney beans
Diced green sweet bell pepper (I would use a combo of red, orange, and yellow)
Sweet onion, diced
Celery, diced
Unfiltered apple cider vinegar (I like the one from Trader Joe's)
Veggie oil
Kosher salt
Freshly ground black pepper
Turbinado sugar (Sugar in the Raw)
Drain and rinse beans well in a collander. Put first 6 ingredients in a jar with a tight fitting lid. Whisk together the rest of the ingredients in a small bowl or jar. Pour over the beans and veggies, secure lid, and shake well. Leave in the fridge for several hours or overnight.
Mom, I am gonna make this today, in your honor!!
Love,
Chef Deb (aka Machete Milletti)
1 can cut or whole green beans
1 can yellow wax beans
1 can red kidney beans
Diced green sweet bell pepper (I would use a combo of red, orange, and yellow)
Sweet onion, diced
Celery, diced
Unfiltered apple cider vinegar (I like the one from Trader Joe's)
Veggie oil
Kosher salt
Freshly ground black pepper
Turbinado sugar (Sugar in the Raw)
Drain and rinse beans well in a collander. Put first 6 ingredients in a jar with a tight fitting lid. Whisk together the rest of the ingredients in a small bowl or jar. Pour over the beans and veggies, secure lid, and shake well. Leave in the fridge for several hours or overnight.
Mom, I am gonna make this today, in your honor!!
Love,
Chef Deb (aka Machete Milletti)
Wednesday, March 20, 2019
Avocado-Egg in the Hole
Funola and Yumola!! Serve with sliced tomatoes, fresh melon balls, and a smile.
2 slices Multi-grain bread
1 T. Kerrygold* butter
1/4 of a med. avocado cut lengthwise into 4 slices
2 large eggs
1/8 t. kosher* salt
1 oz. Gruyere cheese, shredded (1/4 cup)
Cracked black pepper - a few grinds - to taste*
Cut a 3x2" oval out of the center of each slice of bread. Melt butter in a large nonstick skillet heated over med. heat. Add bread to the skillet. Cook over med. heat about 2 min. or until the bottom of the bread is golden brown. Carefully flip bread slices. Arrange 2 avocado slices on the perimeter of the hole in the bread. Break an egg into a custard cup, then slip into the center of each oval. Season with salt. Cook over med. heat for 2 min. Sprinkle cheese over toast and eggs. Cover and cook 1/2-2 min. more or until the egg is the desired doneness and the cheese is melted.
"Trade anxiety for trust. God will guide your way."
Love,
Chef Deb (aka Machete Milletti)
2 slices Multi-grain bread
1 T. Kerrygold* butter
1/4 of a med. avocado cut lengthwise into 4 slices
2 large eggs
1/8 t. kosher* salt
1 oz. Gruyere cheese, shredded (1/4 cup)
Cracked black pepper - a few grinds - to taste*
Cut a 3x2" oval out of the center of each slice of bread. Melt butter in a large nonstick skillet heated over med. heat. Add bread to the skillet. Cook over med. heat about 2 min. or until the bottom of the bread is golden brown. Carefully flip bread slices. Arrange 2 avocado slices on the perimeter of the hole in the bread. Break an egg into a custard cup, then slip into the center of each oval. Season with salt. Cook over med. heat for 2 min. Sprinkle cheese over toast and eggs. Cover and cook 1/2-2 min. more or until the egg is the desired doneness and the cheese is melted.
"Trade anxiety for trust. God will guide your way."
Love,
Chef Deb (aka Machete Milletti)
Orange-Ginger-Glazed Carrots
Talk about a Healthy/WAY good for you easy recipe!!
(serves 6)
1 (1 lb.) package organic* baby carrots
1 t. grated orange rind
1/4 cup fresh orange juice
2 t. Kerrygold* butter
2 t. honey
1-3 t. freshly grated ginger root, to taste
1/4 t. kosher* salt
1/8 t. freshly* ground black pepper (white pepper contains Gluten*)
1 cup water
Stir together all ingredients in a med. saucepan over med. heat, and bring to a boil. Reduce heat and simmer, stirring occasionally, 30-35 min. or until liquid evaporates and carrots are glazed.
"Lord, no matter my circumstances, help me to find joy in You."
Love one another, and have FUN today!!
MM
(serves 6)
1 (1 lb.) package organic* baby carrots
1 t. grated orange rind
1/4 cup fresh orange juice
2 t. Kerrygold* butter
2 t. honey
1-3 t. freshly grated ginger root, to taste
1/4 t. kosher* salt
1/8 t. freshly* ground black pepper (white pepper contains Gluten*)
1 cup water
Stir together all ingredients in a med. saucepan over med. heat, and bring to a boil. Reduce heat and simmer, stirring occasionally, 30-35 min. or until liquid evaporates and carrots are glazed.
"Lord, no matter my circumstances, help me to find joy in You."
Love one another, and have FUN today!!
MM
Tuesday, March 19, 2019
Cranberry-Lime Pie
YUMMMMMMMMMMMMMMMMMMMMMMMMM!!!
Crust:
4 oz. gingersnap cookies (about 16)
1 cup pecans
4 T. unsalted Kerrygold* butter, melted
3 T. light brown sugar
Filling and Assembly:
1 12 oz. package fresh (or frozen and thawed) cranberries, plus 4 houses (about 1&1/2 cups) for serving
2&1/2 cups granulated sugar, divided (I use Sugar in the Raw - turbinado*), divided
3 large eggs
2 large egg yolks
1 t. finely grated lemon zest
2 t. finely grated lime zest, divided
1/2 cup fresh lime juice
Pinch of kosher salt
3/4 cup (1&1/2 sticks unsalted Kerrygold* butter, room temp., cut into pieces
Whipped cream, for serving
Crust: Preheat oven to 350. Pulse cookies in a food processor until very finely ground (you should have about 1 cup). Add pecans; pulse until finely ground. Add butter and brown sugar; pulse to combine. Transfer to a deep 9" pie dish. Using a measuring cup, pres firmly onto bottom and up sides of dish. Bake until firm and slightly darkened in color, 10-15 min. If crust slides down, gently press back up. Let cool.
Filing and Assembly: Bring 12 oz. cranberries, 1 cup of sugar, and 1/4 cup water to a boil in a large saucepan over med.-high. Reduce heat; simmer until cranberries burst and most of the liquid evaporates, 12-15 min. Let cool. Puree in a blender until very smooth. Cook puree, eggs, egg yolks, lemon zest, lime juice, salt, and 1 t. lime zest in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring with a rubber spatula and scraping down sides of bowl often, until curd thickens and coats spatula, 8-10 min. Let cool until just warm. Using an electric mixer on med.-high, beat curd, adding butter a piece at a time and incorporating after each addition, until curd looks lighter in color and texture, about 5 min. Scrape into crust and chill until firm, about 2 hours. Bring 1/2 cup granulated sugar and 1/2 cup water to a simmer in a small saucepan over med. heat, stirring to dissolve sugar. Add remaining 4 oz. cranberries and cook until barely starting to soften, about 1 min. Using a slotted spoon, transfer cranberries to a wire rack set inside a rimmed baking sheet. Chill until no longer sticky, 20-30 min. Toss remaining 1/2 cup granulated sugar and 1 t. lime zest in a small bowl. Toss cranberries in lime sugar. Top pie with cranberries; serve with whipped cream.
Do ahead: Pie (without topping) can be made 2 days ahead. Cover once filling if firm and keep chilled. Let sit at room temp 2 hours before serving.
"The Spirit has a song for those who listen."
May God Bless Your Day, as You bless someone else's who NEEDS you - and don't forget to have some FUN!!!!!!
Love,
MM
Crust:
4 oz. gingersnap cookies (about 16)
1 cup pecans
4 T. unsalted Kerrygold* butter, melted
3 T. light brown sugar
Filling and Assembly:
1 12 oz. package fresh (or frozen and thawed) cranberries, plus 4 houses (about 1&1/2 cups) for serving
2&1/2 cups granulated sugar, divided (I use Sugar in the Raw - turbinado*), divided
3 large eggs
2 large egg yolks
1 t. finely grated lemon zest
2 t. finely grated lime zest, divided
1/2 cup fresh lime juice
Pinch of kosher salt
3/4 cup (1&1/2 sticks unsalted Kerrygold* butter, room temp., cut into pieces
Whipped cream, for serving
Crust: Preheat oven to 350. Pulse cookies in a food processor until very finely ground (you should have about 1 cup). Add pecans; pulse until finely ground. Add butter and brown sugar; pulse to combine. Transfer to a deep 9" pie dish. Using a measuring cup, pres firmly onto bottom and up sides of dish. Bake until firm and slightly darkened in color, 10-15 min. If crust slides down, gently press back up. Let cool.
Filing and Assembly: Bring 12 oz. cranberries, 1 cup of sugar, and 1/4 cup water to a boil in a large saucepan over med.-high. Reduce heat; simmer until cranberries burst and most of the liquid evaporates, 12-15 min. Let cool. Puree in a blender until very smooth. Cook puree, eggs, egg yolks, lemon zest, lime juice, salt, and 1 t. lime zest in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring with a rubber spatula and scraping down sides of bowl often, until curd thickens and coats spatula, 8-10 min. Let cool until just warm. Using an electric mixer on med.-high, beat curd, adding butter a piece at a time and incorporating after each addition, until curd looks lighter in color and texture, about 5 min. Scrape into crust and chill until firm, about 2 hours. Bring 1/2 cup granulated sugar and 1/2 cup water to a simmer in a small saucepan over med. heat, stirring to dissolve sugar. Add remaining 4 oz. cranberries and cook until barely starting to soften, about 1 min. Using a slotted spoon, transfer cranberries to a wire rack set inside a rimmed baking sheet. Chill until no longer sticky, 20-30 min. Toss remaining 1/2 cup granulated sugar and 1 t. lime zest in a small bowl. Toss cranberries in lime sugar. Top pie with cranberries; serve with whipped cream.
Do ahead: Pie (without topping) can be made 2 days ahead. Cover once filling if firm and keep chilled. Let sit at room temp 2 hours before serving.
"The Spirit has a song for those who listen."
May God Bless Your Day, as You bless someone else's who NEEDS you - and don't forget to have some FUN!!!!!!
Love,
MM
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