Chimichurri is a bright, spicy, herby sauce served across Argentina. It is a perfect foil for the buttery salmon. Even tho it sound exotic, it takes only moments to prepare in a food processor. This dish might just be the ticket if you are staying home to celebrate NYE tonight!!
(serves 4)
Chimichurri Sauce:
2 cups flat-leaf parsley
5 cloves of garlic
3 T. freshly* squeezed lemon juice
1 T. fresh oregano or 1 t. dried
1/2 t. crushed red pepper (optional or to taste*)
1/2 t. kosher* salt
1/4 t. freshly* ground pepper
1/2 cup EVOO
Salmon:
Cooking spray (I used coconut oil cooking spray*)
4 (6 oz.) salmon fillets, skin on
2 t. EVOO
1/4 t. kosher* salt
1/4 t. freshly* ground pepper
To prepare the sauce: Puree first 7 ingredients in a food processor. With the motor running, drizzle in the oil. Scrape down the sides, then process again until well combined.
To prepare the salmon: Preheat oven to 425. Line a rimmed baking sheet with foil or parchment paper and spray with cooking spray. Place salmon skin-side down on the prepared baking sheet. Rub with oil and sprinkle with S&P. Roast until it flakes easily with a fork in the thickest part, 8-10 mins. per inch of thickness. To serve, slide a thin spatula under each piece of fish, separating it from the skin, and place on a plate. Serve with about 2 T. of the sauce each. Round off your feast with garlic mashed potatoes and steamed broccoli.
"Your peace is more important than driving yourself crazy trying to understand why something happened the way it did. Let it go."
Have a fun and safe New Year's Eve!!
Love,
Machete Milletti
Thursday, December 31, 2015
Wednesday, December 30, 2015
Shredded Pork and Pinto Tacos with Pepita Slaw
Pepitas are toasted pumpkin seeds. I find them at a Mexican grocery store in my "hood". Love their crunchiness in salads, and they are great toppers for soups!
(serves 4)
2/3 cup sliced shallots
1/2 cup unsalted chicken stock
1 t. kosher salt, divided
3/4 t ground cumin, divided
1/2 t. smoked paprika
8 oz. pork tenderloin, trimmed and cut in half crosswise
5 garlic cloves, thinly sliced
1 (15 oz.) can unsalted pinto beans, rinsed and drained
1&1/2 cups thinly sliced red cabbage
1/4 cup coarsely chopped fresh cilantro leaves
2 T. fresh lime juice, divided
1 t. veg.* oil
2 T. pepitas
1/3 cup plain fat-free Greek yogurt
1 ripe avocado, diced
8 taco sized* corn tortillas
Combine shallots, stock, 1/2 t. salt, 1/2 t. cumin, paprika, pork, and garlic in a small saucepan; bring to a simmer. Reduce heat to low; cover and simmer 25 mins. Remove pork from pot; set aside. Increase heat to med.; cook 8 mins. or until liquid is reduced to about 2-3 T. Shred pork with 2 forks; stir pork and beans into cooking liquid. Mash some of the beans to thicken and bind the mixture. While pork cooks, combine cabbage, cilantro, 1&1/2 T. lime juice, and 1/4 t. salt in a small bowl; toss well to combine. Sprinkle with petitas. Combine yogurt, avocado, remaining 1&1/2 t. lime juice, 1/4 t. cumin, and 1/4 t. salt in a small bowl. Mash to desired consistency. Heat tortillas directly over a gas flame or in a hot cast-iron skillet for 20 seconds on each side or until lightly charred. Divide pork mixture, slaw, and avocado mixture evenly among tortillas. Serve with an ice cold cervaza or Mexican coke.
"In case you forget to remind yourself this morning, your butt is perfect. Your smile lights up the room. Your mind is insanely cool. You are way more than enough. And, you are doing an amazing job at life."
Have FUN today!!!
Love,
MM
(serves 4)
2/3 cup sliced shallots
1/2 cup unsalted chicken stock
1 t. kosher salt, divided
3/4 t ground cumin, divided
1/2 t. smoked paprika
8 oz. pork tenderloin, trimmed and cut in half crosswise
5 garlic cloves, thinly sliced
1 (15 oz.) can unsalted pinto beans, rinsed and drained
1&1/2 cups thinly sliced red cabbage
1/4 cup coarsely chopped fresh cilantro leaves
2 T. fresh lime juice, divided
1 t. veg.* oil
2 T. pepitas
1/3 cup plain fat-free Greek yogurt
1 ripe avocado, diced
8 taco sized* corn tortillas
Combine shallots, stock, 1/2 t. salt, 1/2 t. cumin, paprika, pork, and garlic in a small saucepan; bring to a simmer. Reduce heat to low; cover and simmer 25 mins. Remove pork from pot; set aside. Increase heat to med.; cook 8 mins. or until liquid is reduced to about 2-3 T. Shred pork with 2 forks; stir pork and beans into cooking liquid. Mash some of the beans to thicken and bind the mixture. While pork cooks, combine cabbage, cilantro, 1&1/2 T. lime juice, and 1/4 t. salt in a small bowl; toss well to combine. Sprinkle with petitas. Combine yogurt, avocado, remaining 1&1/2 t. lime juice, 1/4 t. cumin, and 1/4 t. salt in a small bowl. Mash to desired consistency. Heat tortillas directly over a gas flame or in a hot cast-iron skillet for 20 seconds on each side or until lightly charred. Divide pork mixture, slaw, and avocado mixture evenly among tortillas. Serve with an ice cold cervaza or Mexican coke.
"In case you forget to remind yourself this morning, your butt is perfect. Your smile lights up the room. Your mind is insanely cool. You are way more than enough. And, you are doing an amazing job at life."
Have FUN today!!!
Love,
MM
Tuesday, December 29, 2015
Alfredo Creamed Spinach
This might not appeal to all of you, but it sure did to me!! I was hooked in by the word, "Alfredo".
(serves 8)
2 T. Kerrygold butter
1 sweet* onion, chopped (1 cup)
2 cups whole* milk
1 pkg. (1.6 oz.) Alfredo sauce mix
1/4 t. freshly* ground pepper
1/4 t. ground nutmeg
2 pksg. (10 oz. each) frozen leaf spinach, thawed, and squeezed dry (or 3 lbs. fresh, stems removed*)
1/4 cup sour cream
In a large nonstick skillet, melt butter over med.-low heat. Add chopped onion; cook, stirring occasionally, until softened, 10 mins. Stir in milk, Alfredo sauce mix, pepper, and ground nutmeg until blended. Stir in spinach; bring to a boil. Reduce to med.-low. Cook, stirring occasionally, until spinach is heated through (if using fresh, til spinach wilts), about 5 mins. Remove from heat. Stir in sour cream. Transfer to a serving dish, and serve immediately.
"Your life is a result of your choices. If you don't like your life, it's time to make some better choices."
Have FUN today, and Count your MANY Blessings!!
Love,
MM
(serves 8)
2 T. Kerrygold butter
1 sweet* onion, chopped (1 cup)
2 cups whole* milk
1 pkg. (1.6 oz.) Alfredo sauce mix
1/4 t. freshly* ground pepper
1/4 t. ground nutmeg
2 pksg. (10 oz. each) frozen leaf spinach, thawed, and squeezed dry (or 3 lbs. fresh, stems removed*)
1/4 cup sour cream
In a large nonstick skillet, melt butter over med.-low heat. Add chopped onion; cook, stirring occasionally, until softened, 10 mins. Stir in milk, Alfredo sauce mix, pepper, and ground nutmeg until blended. Stir in spinach; bring to a boil. Reduce to med.-low. Cook, stirring occasionally, until spinach is heated through (if using fresh, til spinach wilts), about 5 mins. Remove from heat. Stir in sour cream. Transfer to a serving dish, and serve immediately.
"Your life is a result of your choices. If you don't like your life, it's time to make some better choices."
Have FUN today, and Count your MANY Blessings!!
Love,
MM
Monday, December 28, 2015
Braised Chicken Thighs with Garlic, Lemon, and Greek Olives
This one pot wonder comes together in just about an hour! And, oh, the aroma.....
(Serves 4-6)
8 bone-in, skin-on chicken thighs
Kosher salt and freshly ground pepper, to taste
3 T. EVOO
12 garlic cloves
2 large sweet* onions, thinly sliced (about 4 cups)
1 lemon, thinly sliced, seeds discarded
2 T. fresh oregano leaves, plus more for garnish
1 cup mixed Greek olives
Juice of one lemon
Remove the chicken from the fridge 20 mins. before cooking to remove the chill. Preheat the oven to 350. Season the chicken on both sides with S&P. In a large ovenproof pan or Dutch oven large enough to hold all the thighs in a single layer, heat the oil over med.-high heat. When the oil is hot, add the chicken, skin-side down, and sear until golden brown, 5-6 mins. Add the garlic cloves to the pan and flip the thighs over. Cook until the garlic is fragrant and has gotten a little brown, 2-3 mins. Remove the chicken and garlic from the pan and set aside. With the pan still hot, add the onions, lemon slices, and oregano, and season with S&P. Cook, stirring often, until the onions have wilted and the brown bits on the bottom of the pan have loosened, 6-8 mins. Nestle the thighs skin-side up I the onion mixture and add the garlic and the olives. Pour the lemon juice over the chicken and transfer the pan to the oven. Bake for 40-50 mins. Scatter fresh oregano leaves over the top and serve.
"The elimination diet: Remove anger, regret, resentment, guilt, blame, and worry. Then, watch your health and life improve."
Have FUN today!!
Love,
MM
(Serves 4-6)
8 bone-in, skin-on chicken thighs
Kosher salt and freshly ground pepper, to taste
3 T. EVOO
12 garlic cloves
2 large sweet* onions, thinly sliced (about 4 cups)
1 lemon, thinly sliced, seeds discarded
2 T. fresh oregano leaves, plus more for garnish
1 cup mixed Greek olives
Juice of one lemon
Remove the chicken from the fridge 20 mins. before cooking to remove the chill. Preheat the oven to 350. Season the chicken on both sides with S&P. In a large ovenproof pan or Dutch oven large enough to hold all the thighs in a single layer, heat the oil over med.-high heat. When the oil is hot, add the chicken, skin-side down, and sear until golden brown, 5-6 mins. Add the garlic cloves to the pan and flip the thighs over. Cook until the garlic is fragrant and has gotten a little brown, 2-3 mins. Remove the chicken and garlic from the pan and set aside. With the pan still hot, add the onions, lemon slices, and oregano, and season with S&P. Cook, stirring often, until the onions have wilted and the brown bits on the bottom of the pan have loosened, 6-8 mins. Nestle the thighs skin-side up I the onion mixture and add the garlic and the olives. Pour the lemon juice over the chicken and transfer the pan to the oven. Bake for 40-50 mins. Scatter fresh oregano leaves over the top and serve.
"The elimination diet: Remove anger, regret, resentment, guilt, blame, and worry. Then, watch your health and life improve."
Have FUN today!!
Love,
MM
Sunday, December 27, 2015
Mexican Pinwheels
These would be great to feed the gang while you are watching the Seahawks WIN today!!
(Makes 20)
2 large flour tortillas
2/3 cup spreadable Mexican cheese, divided
2/3 cup refried beans (I would use the kind with jalapenos added*)
1/2 ripe avocado, finely sliced or diced, divided
1/2 cup red onion, finely diced, divided
1/2 cup finely diced tomato, or chunky salsa, excess liquid drained, divided
1/2 cup fresh cilantro, finely chopped, divided
Lay one tortilla flat and spread with a thin layer of the cheese, about 1/3 cup. Top with 1/3 cup refried beans and spread flat. Continue layering with 1/4 avocado, 1/4 cup onion, 1/4 cup tomato or salsa, and 1/4 cup cilantro. Use your hands to flatten all the ingredients down so it's easier to roll. Then tightly roll from one end to the other, and place seam side down on a cutting board. If any ingredients fall out of the tortilla when rolling, it's OK. It's a hefty pinwheel, so just scrape it aside and move on (or pop it in your mouth!!*). Starting in the center of the tortilla, use your hands to form and tighten the roll, moving outward toward the edges. This will help the fillings form together and make slicing easier. Use a serrated knife (blunt-edge knives may smash the pinwheel), and slice into 1/2" slices - about 8-10. Repeat the process with the second tortilla and remaining ingredients. You should have 20 pinwheels.
"Conditions outside don't matter if you're being fed and warmed and loved inside."
Love,
MM
(Makes 20)
2 large flour tortillas
2/3 cup spreadable Mexican cheese, divided
2/3 cup refried beans (I would use the kind with jalapenos added*)
1/2 ripe avocado, finely sliced or diced, divided
1/2 cup red onion, finely diced, divided
1/2 cup finely diced tomato, or chunky salsa, excess liquid drained, divided
1/2 cup fresh cilantro, finely chopped, divided
Lay one tortilla flat and spread with a thin layer of the cheese, about 1/3 cup. Top with 1/3 cup refried beans and spread flat. Continue layering with 1/4 avocado, 1/4 cup onion, 1/4 cup tomato or salsa, and 1/4 cup cilantro. Use your hands to flatten all the ingredients down so it's easier to roll. Then tightly roll from one end to the other, and place seam side down on a cutting board. If any ingredients fall out of the tortilla when rolling, it's OK. It's a hefty pinwheel, so just scrape it aside and move on (or pop it in your mouth!!*). Starting in the center of the tortilla, use your hands to form and tighten the roll, moving outward toward the edges. This will help the fillings form together and make slicing easier. Use a serrated knife (blunt-edge knives may smash the pinwheel), and slice into 1/2" slices - about 8-10. Repeat the process with the second tortilla and remaining ingredients. You should have 20 pinwheels.
"Conditions outside don't matter if you're being fed and warmed and loved inside."
Love,
MM
Saturday, December 26, 2015
Italian Orzo Tomato Spinach Soup
I hope you all had a wonderful Wonderful day, and a DELISH feast. I know I did!!
Here was our menu:
Smoked Salmon on multigrain rice crackers smeared with cream cheese with chives, tiny diced
red onions, capers, a couple of drops of lemon juice, and a sprinkle of lemon pepper
Prime Rib (med. rare - is there any other way??) with my horseradish sauce, and au jus
Herb and Garlic Butter Mashed Red Potatoes
Steamed Broccoli and Cauliflower with Cheese Sauce
Warm dinner rolls
Blackberry Pie with Vanilla Bean ice cream
Peppermint Bark
Chocolate Covered Pretzels
Now, for a change of pace!
(serves 4-6)
2 T. EVOO
1&1/2 cups chopped sweet* onions
1&1/4 cup organic carrots, sliced into 1/2" rounds
1 cup diced celery
6 cloves of roasted garlic, minced
6&1/2 cups low sodium veg. broth or L.S. chicken broth
2 (14.5 oz.) cans fire-roasted diced tomatoes
1&1/2 T. pesto
1&1/2 cups orzo (whole wheat or regular)
1/2 t. dried thyme
1/2 t. Italian seasoning
1/2 t. oregano
3 cups baby spinach, packed, stems removed*
Kosher* salt and freshly ground pepper, to taste
Heat the oil in a Dutch oven or med.-high heat. Add the onions and sauté them for 4-5 mins. until they are soft. Add the carrots, celery, and roasted garlic, and continue to saute for an additional 3 mins. Add the stock, along with the tomatoes, pesto, orzo, thyme, Italian seasoning, and oregano; stir to combine. Reduce heat to med. and let the orzo cook to al dente, about 10 mins., stirring occasionally. Just before serving, add the spinach and continue to cook for 1 min. or until the spinach gets bright green and wilts down. Season with S&P.
"So, what if, instead of thinking about solving your whole life, you just think about adding additional good things, one at a time. Just let your pile of good things grow."
Have FUN today!!
Love,
MM
Here was our menu:
Smoked Salmon on multigrain rice crackers smeared with cream cheese with chives, tiny diced
red onions, capers, a couple of drops of lemon juice, and a sprinkle of lemon pepper
Prime Rib (med. rare - is there any other way??) with my horseradish sauce, and au jus
Herb and Garlic Butter Mashed Red Potatoes
Steamed Broccoli and Cauliflower with Cheese Sauce
Warm dinner rolls
Blackberry Pie with Vanilla Bean ice cream
Peppermint Bark
Chocolate Covered Pretzels
Now, for a change of pace!
(serves 4-6)
2 T. EVOO
1&1/2 cups chopped sweet* onions
1&1/4 cup organic carrots, sliced into 1/2" rounds
1 cup diced celery
6 cloves of roasted garlic, minced
6&1/2 cups low sodium veg. broth or L.S. chicken broth
2 (14.5 oz.) cans fire-roasted diced tomatoes
1&1/2 T. pesto
1&1/2 cups orzo (whole wheat or regular)
1/2 t. dried thyme
1/2 t. Italian seasoning
1/2 t. oregano
3 cups baby spinach, packed, stems removed*
Kosher* salt and freshly ground pepper, to taste
Heat the oil in a Dutch oven or med.-high heat. Add the onions and sauté them for 4-5 mins. until they are soft. Add the carrots, celery, and roasted garlic, and continue to saute for an additional 3 mins. Add the stock, along with the tomatoes, pesto, orzo, thyme, Italian seasoning, and oregano; stir to combine. Reduce heat to med. and let the orzo cook to al dente, about 10 mins., stirring occasionally. Just before serving, add the spinach and continue to cook for 1 min. or until the spinach gets bright green and wilts down. Season with S&P.
"So, what if, instead of thinking about solving your whole life, you just think about adding additional good things, one at a time. Just let your pile of good things grow."
Have FUN today!!
Love,
MM
Friday, December 25, 2015
Merry Christmas, Dear Readers!!
"May you know the peace and joy of Christmas every day of the year."
Love,
Machete Milletti
Love,
Machete Milletti
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