Easy Chicken Enchilada Casserole

Layers of flour tortillas with shredded chicken, beans, salsa verde, and shredded cheese = YUMOLA!!
(serves 8)

2 cup shredded rotisserie* chicken
1 can (15 oz.) pinto beans, drained and rinsed
1 cup med. salsa verde, divided
2 t. ground cumin
2 t. garlic powder
2 t. oregano leaves
Coconut oil* cooking spray
4 flour tortillas (8")
1 package (8 oz.) shredded Mexican blend cheese, divided
1 container (8 oz.) sour cream or plain Greek yogurt*, divided
Toppings:
Chopped fresh cilantro
Chopped green onions*
Sliced black olives*
Avocado slices*

Preheat oven to 400. Mix chicken, beans, 2/3 cup of the salsa, cumin, garlic powder, and oregano in a large bowl. Spray a 9" deep dish pie pan with the cooking spray. Place 1 of the tortillas in the bottom of the pan. Layer with 1/3 of the chicken mixture, 1/3 of the sour cream and 1/2 cup of the cheese. Repeat layers of tortilla, chicken, sour cream, and cheese twice. Top with remaining tortilla, remaining 1/3 cup salsa and 1/2 cup cheese. Bake 15 mins. or until heated through. Let stand 5 mins. before serving. Sprinkle on cilantro, green onions, and black olives. Garnish the plates with avocado slices.

"We attract to our lives whatever we give our attention and focus to - whether positive or negative."

Have FUN today!!

Love,

MM (Machete Milletti - my Chef name, in case you've been wondering)

Blue Cheese Lemon Pasta

This one floats MY boat!!
(serves 6)

3 T. EVOO, divided
1/2 cup plain Panko* bread crumbs
1/4 cup finely chopped walnuts
3 cloves of garlic, finely chopped
3 T. flat leaf* parsley, chopped
1 lb. bucatini* (hollow pasta) or spaghetti
4 oz. crumbled blue cheese
3 T. freshly* squeezed lemon juice
1/2 cup pasta cooking water
Kosher* salt and freshly* ground pepper, to taste

In a saucepan, in 2 T. oil on med. heat, cook the bread crumbs, walnuts, garlic, and parsley 5 mins. or until well-toasted, stirring occasionally. Cook the pasta in salted water according to package directions Drain (saving 1/2 cup of the water), and toss the pasta with the blue cheese, lemon juice, 1 T. oil, and the pasta water. Fold in crumb mixture and season to taste with S&P. I would serve a wedge salad* on a chilled plate* with a warm loaf of buttered garlic bread*, to accompany.

"One of the hardest lessons in life is letting go - whether it's Guilt, Anger, Love, Loss, or Betrayal. Change is never easy. We fight to hold on, and we fight to let go."

Have FUN today!!!

Love,

MM

Cheesy Garlic Artichoke Spread

"This is perfection spread on a crusty baguette!" And, PERFECT to serve while watching the SEAHAWKS WIN!!!!!!!!!!!!!!!
(serves 6-8)

2 cups artichoke hearts (if using canned or jarred, drain thoroughly), finely chopped
1 cup fontina cheese, grated
1 cup mild provolone (I like Belgioso*), grated
3/4 cup Parmesan, grated
1/2 cup light* mayo.
1/2 cup plain Greek yogurt
1/2 cup cream cheese with chives*, softened
1 head of garlic
1 T. EVOO
1 t. onion powder
1 t. paprika
Kosher salt and freshly* ground pepper, to taste
1 baguette or crusty bread, sliced diagonally

Preheat oven to 375. Cut the top off the head of garlic and drizzle olive oil over the exposed garlic. Wrap tightly in aluminum foil and roast for 45 mins., or until garlic is soft and tender. Remove from oven and let cool, then squeeze roasted garlic out into a small bowl and mash it with a fork. In a large bowl, combine mayo., yogurt, cream cheese, onion powder, S&P, and stir together. Mix in chopped artichokes and roasted garlic, then add fontina and provolone cheeses. Taste and adjust seasoning, if necessary. Transfer mixture to a large baking dish and cover with paprika and Parmesan. Bake for 20-25 mins. at 375 or until cheese is melted and bubbly. Optional: broil for 5 mins. to brown top. Remove from oven and serve immediately with sliced bread. And, jump outta the way so you won't get mowed down!! Wha wha wha.

"We find in life exactly what we put into it." ~ Ralph Waldo Emerson

Love,

MM

Smoky Tater Hash

"You can serve up a hearty hash without peeling or chopping a single potato!" I am a HUGE fan of corned beef hash, but this veggie version caught my eye.................
(serves 4)

1 lb. frozen potato puffs
8 oz. crimini* mushrooms, thinly sliced
1/2 cup roasted red peppers, drained and chopped
1 med. sweet* onion, finely chopped
1&1/2 T. EVOO
1/2 t. smoked paprika
1/4 t. kosher* salt
Freshly ground pepper*
4 large eggs
Melon slices, for garnish

Preheat oven to 425. In a large bowl toss together all ingredients through pepper. Arrange in a single layer on 2 large rimmed baking sheets. Bake 25 mins., rotating pans on oven racks half way through. Serve each portion topped with a fried egg, and garnish with melon slices.

"If you want to be happy, you have to be happy on purpose. When you wake up, you can't just wait to see what kind of day you'll have, you have to decide what kind of day you'll have."

Have FUN!!

Love,

MM

Crispy Cod in Crushed Chips

What a brilliant idea to use crushed salt and vinegar chips!!
(serves 4)

Coconut oil* cooking spray
1&1/2 lbs. cod fillets, cut into strips
3 egg whites, beaten
6 oz. salt and vinegar chips (not "kettle" type*), finely crushed in a zip lock bag
1/4 t. kosher* salt
Chives, chopped
Lemon wedges

Preheat oven to 450. Line a large baking sheet with foil; spray generously with cooking spray. Dip the cod strips into the beaten egg whites, then into the crushed potato chips. Arrange on the prepared pan. Spray fish with the cooking spray. Bake 12 mins. or until golden brown and crispy. Sprinkle with chives, and serve with lemon wedges and buttered petite peas*.

"The only person you should try to be better than is the person you were yesterday."

Have FUN - it's a HAPPY FRIDAY!!!!!!!!!!!!!!!!!

Love,

MM

Slow-Cooked Baby Back Teriyaki Ribs

This is another aroma wooing one!!!!
(serves 4)

1 large rack baby back ribs
1/2 t. freshly* ground pepper
1/2 cup Ponzu Citrus Sauce* or low sodium soy sauce
2 T. rice wine vinegar
1/4 cup brown sugar
1 T. balsamic vinegar
2 cloves of garlic, minced
Black and white sesame seeds
Pineapple poppy seed coleslaw

To make the teriyaki sauce: Simmer Ponzu, rice wine vinegar, and brown sugar til thickened in a small saucepan. Sprinkle ribs with pepper. Place ribs into slow cooker with 1/3 of the sauce. Cover and cook on High 4 hours or on Low 7 hours until tender. Cut rubs apart. Simmer remaining teriyaki sauce with balsamic vinegar and garlic uncovered on med.-high for 5 mins.; brush onto ribs. Serve with slaw and garnish with sesame seeds. I would also serve buttered white corn on the cob with these*.

"God teaches us not to relay on people, but to rely on Him. You've got to let people off the hook. Quit trying to make someone be everything to you. No one person can meet 100% of all your needs."

Have FUN today!!

Love,

MM

"Fast Fix" Chicken Alfredo with Grilled Apples

Here is the quote proceeding this autumnal recipe that caught my eye, "I've you've never grilled apples, before, here's your excuse to start. They're just fantastic!"
(serves 4)

4 boneless skinless chicken breast halves (6 oz. each)
4 t. poultry* seasoning
1 large Gala or Granny Smith* apple cut into 1/2" wedges
1 T. freshly squeezed* lemon juice
4 slices provolone cheese
1/2 cup Alfredo sauce, warmed
1/4 cup crumbled blue cheese

Sprinkle both sides of the chicken with poultry seasoning. In a small bowl, toss apple wedges with lemon juice. Moisten a paper towel with cooking oil; using a long-handled tongs, rub on grill rack or grill pan* to coat lightly. Grill chicken, covered, over med. heat for 5-8 mins. on each side or until a thermometer reads 165. Grill apple slices, covered 2-3 mins. on each side or until lightly browned with grill marks. Top chicken with provolone; cook, covered, 1-2 mins. longer or until cheese is melted. Serve chicken with Alfredo sauce and apples. Sprinkle with blue cheese.

"Life's too short to argue and fight. Count your blessings, value your friends, move on with your head held high and a smile for everyone."

And, have FUN today!!

Love,

MM