Slow Cooker Pinto Beans and Smoked Ham Shanks with MM's Cornbread

This is a comfort food dish, to be sure, but be alerted that it takes 2-3 days. The beans are even better the day after cooking. Editor's note: I made this last week, and it garnered RAVE reviews by all who tried it!! Also, for any new readers (and Welcome!), any changes I make are denoted by an asterisk*.
(makes 10-12 servings)

Pinto Beans:
1 lb. dry pinto beans
1 t. chili powder
1/2 t. dried oregano
1/2 lb. smoked ham shanks or hocks
4 cups water
1/2 sweet* onion, chopped
1/2 red* onion, chopped
3-4 cloves minced garlic
3-4 sprigs thyme*
1 bay leaf*
1/2 t. freshly* ground pepper
1 t. kosher salt
5-6 Sorrel leaves*

Rinse and soak the beans overnight or for 2 days*. If soaking for 2 days, change the water every day. Put the ham shanks in a zip lock baggie with enough water to cover and put in the fridge overnight. Drain the beans and add to the slow cooker. Add in the ham with the soaking water. Add the chili powder, oregano onion, garlic, thyme sprigs, bay leaf, and pepper. Add enough water to cover by 2". Cover and cook on high 6-8 hours (check the beans after 5-6). The last hour of cooking time, add in the salt and sorrel.

MM's Cornbread:
1 package Jiffy Cornbread
1 egg, lightly beaten with a fork
1/3 cup milk
1 small can mild chopped green chiles, drained
1/2 cup 4 shredded Mexican cheese or shredded sharp cheddar
Smoked paprika
Coconut Oil Cooking Spray
Softened Kerrygold butter

Put the dry mix into a large bowl. Add in the egg, milk, green chiles, and cheese. Mix well. Spray a square baking dish with cooking spray, and spoon in the cornbread mixture. Smooth out the top and sprinkle on the smoked paprika. Cook, according to box instructions, until a toothpick inserted in the center comes out clean. When you take the cornbread out of the oven to cool on a wire rack, spread the butter all over the top. YUMOLA!!!!

"Don't get mad. Don't get even. Do better. Much better! Rise above. Be so engulfed in your own success or helping others* that you forget it ever happened."

Have FUN today!!!!

Love,

Machete Milletti

Parisian-Style Popcorn

Perfect Oscar Watching Fare. You guests will exclaim, "Ooooo La La!!!
(serves 6-8

4 T. Kerrygold* butter
2 cloves, smashed
2 T. veg. oil
3/4 cup popcorn kernals
1 palmful Herbes de Provence
1/2 cup finely grated Parmiagiano Reggiano cheese
Fine sea salt, to taste

Over med. heat, melt the butter. Add in the crushed garlic and infuse for 2-3 mins. stirring occasionally. Remove from heat. In a high sided skillet or deep pot over med.-high heat, heat oil. Once it starts to ripple add in popcorn kernals, and cover with a lid. Shake the pan back and forth over the burner to keep the kernals popping evenly and prevent them from burning. Once you hear popping less frequently, turn off the heat and place popcorn in a large mixing bowl. Toss to coat with garlic butter, Herbes de Provence, Parm, and salt.

"There's joy in the journey as we walk alongside each other."

Praise, the Lord, Oh My Soul!!!!

Love,

MM

Yummy Sweet Potato Casserole

Bet they'll beg you to make this one again!! Editor's Note: I am making this today to share with our Small Group tonight.
(no serving size listed)

4 cups sweet potato, cubed
1/2 cup white sugar
2 eggs, beaten
1/2 t. sea* salt
7 T. butter, softened and divided
1/2 cup milk
1/2 t. vanilla extract
Cooking spray (I use coconut oil C.S.*)
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1/2 cup chopped pecans

Preheat oven to 325. Put sweet potatoes in a med. saucepan with water to cover. Cook over med. high heat until tender; drain and mash. In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, 4 T. butter, milk, and vanilla. Mix until smooth. Transfer to a 9x13" baking dish sprayed with cooking spray. In a med. bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture. Bake for 30 mins. or until the topping is lightly brown.

"All the wealth, recognition, and power in the world will not deliver happiness."

Have FUN today!!!!!

Love,

MM

Mini Mousse Cakes

Here is Bliss in every bite, and it is a "no-baker".
(no serving size listed)

1 package vanilla mousse, prepared per instructions
1 package chocolate mousse, "    "    "      "
Chocolate brownies packages from the bakery
A chocolate bar of your choosing* for shaving and garnish

Using a 2" circle cookie cutter, cut three rounds from the brownies per each cake you are making. Place one on a serving plate, and top it with chocolate mousse. Layer on another brownie round, and layer with vanilla mousse. Top with the final brownie round. Smooth out the sides, then garnish the top with a small pool of vanilla mousse and some shaved chocolate curls.

"If you obey all the rules, you miss all the fun!" ~ Katharine Hepburn

Happy Friday, Friends, and have FUN today!!!!

Love,

MM

Oatmeal Souffle with Raspberries and Blueberries

This will get 'em up and at 'em in a healthy way!
(serves 4)

1 cup extra-thick rolled oats
3 cups whole milk
2 T. Sugar in the Raw*
Pinch of kosher salt
3 large eggs, separated
2 cups mixed fresh* raspberries and blueberries
1/2 t. finely grated lemon zest
Confectioner's sugar, for dusting
Pure maple syrup, for serving

Preheat oven to 350. Butter a 2 qt. baking dish. In a large saucepan, combine the oats, milk, Sugar in the Raw, and salt and bring to a simmer. Cook over moderate heat, stirring occasionally, until thickened to a porridge consistency, about 15 mins. Remove from the heat; let cool slightly. Working quickly, stir in the egg yolks into the oatmeal until well blended. Fold in 1 cup of the berries and the lemon zest. In a large bowl, using a had mixer, beat the egg whites at med. speed until medium stiff peaks form, about 3 mins. Gently fold the whites into the oatmeal just until combine. Scrape the mixture into the prepared dish and bake for about 30 mins. until golden and puffed. Dust with confectioner's sugar and serve hot with the remaining 1 cup of berries and maple syrup.

"A moment of patience can prevent a great disaster."

Have FUN in the SUN today!!!!

Love,

MM

Grilled Lamb Chops with Lemon Crema

I LOVE Lamb and Lemon - so this one is a natch for me to share with you!!
(serves 4)

Lamb Chops:
4 sprigs lemon* thyme (or regular thyme)
2 sprigs rosemary, chopped
5 garlic cloves, skins removed and smashed with the back side of a knife*
1/2 t. ground cumin
1/4* t. cayenne pepper
1/2 cup EVOO
2 lbs. lamb loin chops
1/2 t. kosher salt
1/4 t. freshly* ground pepper

Lemon Crema:
1/2 cup plain Greek yogurt
1 T. sour cream
1 T. freshly squeezed* lemon juice
1/2 t. lemon zest
1/2 t. honey
1/2 t. kosher* salt
1/4 t. freshly* ground pepper

For the lamb: In a large bowl, combine the first five ingredients. Add the olive oil and whisk to combine. Place the lamb chops in a gallon-size zip lock plastic bag. Pour the marinade into the bag, seal, and toss to combine. Let the chops marinate in the fridge for 2 hours or up to overnight. Preheat a grill or gill pan over med.-high heat. Remove the lamb from the marinade and pat dry. Season both sides with S&P. Place the chops on the grill, reduce the heat to med. and cover. Cook for 3-4 mins. flip the meat, and cover to cook for another 3-4 mins.
For the Lemon Crema: Put first 5 ingredients in a large bowl. Season with S&P. Whisk well to combine. and serve with the lamb chops.

"I stopped explaining myself when I realized people only understand from their level of perception."

"Even so, come, Lord Jesus!"

Have FUN today!!!!!

Love,

MM

Citrus Salmon Lollipuffs

Holy Moly, are these ever CUTE, and I'm sure will be a HIT!!
(serves 16)

1 lb. thawed frozen or fresh wild-caught* salmon fillets, cut into 1" cubes
2 T. freshly squeezed* lemon juice
3 T. teriyaki sauce
2 T. all-purpose flour
1 package (17.3 oz.) Pepperidge Farm Puff Pastry Sheets, thawed
1/3 cup orange marmalade

Heat the oven to 400. Place the salmon into a med. bowl. Add the lemon juice and 2 T. of the teriyaki sauce, and toss to coat well. Sprinkle the flour on a work surface. Unfold the pastry sheets on the work surface. Cut each pastry sheet into 16 (1/2" wide) strips, making 32 in all. Cut each strip in half crosswise, making 64 in all. Place 2 strips together to form a cross shape. Repeat with the remaining strips. Place 1 piece of salmon in the center of each pastry cross. Fold the ends of the pastry cross over the filling and press to seal. Place the pastries seam-side down onto 2 baking sheets. Bake for 20 mins. or until the pastries are golden brown. Stir the marmalade and remaining teriyaki sauce in a small bowl. Serve the pastries on 3" wooden skewers with the marmalade mixture for dipping.

Two serving suggestions: 1). Fill a small vase with salt. Stand the ends of the skewers in the salt to make an edible arrangement. 2). Cut oranges or lemons in half and place them cut-side down onto a platter. Stick several lollipuffs skewers into each half.

"The best way to predict your future is to CREAT it." ~ Abraham Lincoln

Have FUN in the SUN (YAY) today!!!!  I will be out in it reading food mags.

Love,

Machete Milletti