Creamy and Smoky* Bacon Mac and Cheese

Saw this is the "Seattle Times" Food and Drink section, and it spelled C. O. M. F. O. R. T.!!
(serves 6-8)

3-4 thick slices uncured* bacon or 4 oz. pancetta
1 small sweet* onion, or 2 large shallots, finely chopped
1-2 garlic cloves, finely chopped
1&1/2 cups coarsely shredded smoked Gouda cheese
1 cup mascarpone, at room temp.
1/2 cup ricotta
1/2-1 t. kosher* salt
1/4 t. freshly* ground pepper
1/8-1/4 t. red pepper flakes (optional)
1 lb. tubular pasta shapes, such as casarecce, small rotini, fusilli, penne, or cavatappi
Sprig of fresh thyme
Freshly* grated Parmesan

Heat a large pot of well-salted water to a boil over high heat. Meanwhile, cut bacon into 1/2" pieces. Put bacon and onion in a 10" non-stick skillet. Cook over med.-heat until bacon is golden and a little crispy, 3-4 mins. Stir in garlic, and remove from heat. Meanwhile, put Gouda, mascarpone, ricotta, S&P, and crushed red pepper in a large bowl. Use a rubber scraper or wooden spoon to thoroughly blend the mixture. Add pasta to the boiling water. Stir well and boil uncovered until al dente, usually 10-12 mins. Scoop out and reserve about 1 cup of the pasta cooking water. When pasta is done, drain it in a colander and then add it to the cheese mixture. Top with the bacon mixture. Use a large spoon to stir to coat all the pasta with the cheese mixture. Add a little of the reserved pasta water if needed to loosen the mixture. Serve right away garnished with springs of thyme. Pass around the Parmesan.

"A time for everything, and everything in its time."

Have FUN in the SUN again today, but make sure you apply sunblock.

Love,

MM

Crispy Roasted Parmesan Carrots

If this doesn't shout "SPRING!", I don't know what does!! It will def. ramp up your side dish game.
(serves 4)

1 lb. organic* carrots (I find them to be much sweeter*)
1 t. EVOO
1/2 t. kosher salt
1/4 t. freshly* ground pepper
1/4 t. dried thyme
Coconut* oil cooking spray
3 T. grated Good Parmesan cheese (like Parmigiano Reggiano*)

Preheat oven to 450. Cut the carrots into sticks. Toss with oil, S&P, and thyme. Spray a 15x10x1" rimmed baking sheet with cooking spray. Spread carrots on sheet in a single layer and roast 12-15 mins., stirring once. Toss with the Parmesan and serve immediately.

 "The two traits you need most are receptivity and attentiveness."

Have FUN in the SUN (YAY) today!!!

Love,

MM

Ham Pasta Toss

I don't normally do leftover recipes, but this one caught my eye. Hope it catches yours and make your fork twirl!!
(serves 6)

12 oz. whole wheat spaghetti, cooked according to package directions
2 cups shredded fully cooked ham
3 T. Kerrygold* butter
2 garlic cloves, minced
3 cups thawed frozen petite peas (Trader Joe's*)
2 T. minced fresh flat-leaf* parsley
1/4 cup grated Parmesan

In a skillet, sauté the ham in the butter for 2-4 mins. Add garlic; cook 1 min.; add in spaghetti, peas, and parsley. Heat through, stirring. Stir in Parmesan and serve.

"There are some people who always seem angry and continuously look for conflict. Walk away; the battle they are fighting isn't with you, it is within themselves."

Have FUN today!!!

Love,

MM

Easter Omelet

He Is RISEN!! PTL, and Happy Easter!! This omelet will get you started, and then some, plus it's pretty. And, if you want to see how I am doing my ham today, go to my blog entry of 4/6/12.
(serves 2 - but you can easily double it, or put it in mini muffin tins for a brunch)

4 large eggs
1/4 cup water
1/8 t. kosher* salt and a dash of freshly* ground pepper
1 T. Kerrygold* butter
1/4 cup crumbled feta or goat cheese
1/4 cup chopped Campari* tomato
1 green onion, chopped

Melt the butter in a non-stick skillet over med.* heat. Whisk together the eggs, water, and S&P. When the butter is sizzling, pour in the egg mixture. As the eggs set, push the cooked parts towards the center, letting uncooked eggs flow underneath (a wide spatula works great for this). When the eggs are cooked, add cheese, tomato and green onion to one side. Slide your spatula under the other half to fold it over. Let cook a little longer to melt the cheese. Slide the omelet onto a plate or cutting board. Slice in half. Bon Appetit!!

"He's ALIVE!!" Worship the King today (and every day)

Lots of Love,

Machete Milletti (Deb)

Slow-Cooked Lemony New Potatoes, Carrots, and Petite Peas

I'm thinking this would be fab. accompaniment to your Easter feast tomorrow, and it frees up the oven for other culinary creations!
(serves 4 plus leftovers)

4 medium organic* carrots, halved lengthwise and cut into 1" pieces
1 large sweet onion, coarsely chopped
1&1/2 lbs. baby red potatoes, quartered
3 T. Kerrygold* butter, melted
3/4 t. kosher* salt
Freshly* ground pepper
1 cup frozen petite peas (about 4 oz.) - again I LOVE the ones from Trader Joe's*
1 t. grated lemon peel
2 T. minced fresh chives

Place carrots and onions in a 4 qt. slow cooker; top with the potatoes. Drizzle with melted butter; sprinkle with S&P. Cook covered, on low 4-5 hours or until veggies are tender. Add frozen peas. Cook, covered, on high 10-15 mins. or until heated through. Stir in grated lemon peel. To serve, sprinkle with chives.

"The person who says it cannot be done should not interrupt the person doing it!" ~ Chinese Proverb

Have FUN today!!!

Love,

MM

Scallops with Charred Scallions and Marcona Romesco

The Marcona almonds make an extra-rich, nutty romesco sauce for these cast-iron gems from the sea! Seemed to me like the perfect lunch or dinner on Good Friday!!
(serves 4)

Romesco Sauce:
1 large red bell pepper
1/2 cup Marcona almonds
2 garlic cloves, crushed
1 T. sherry vinegar
1/4*-1/2 t. crushed red pepper flakes
1/2 cup EVOO
Kosher salt and freshly* ground pepper

Scallops and Greens:
1/4 cup plus 1 T. EVOO
24 scallions (10 oz.) halved crosswise
12 large sea scallops, cleaned and muscle removed*
Kosher salt and freshly* ground pepper
2 T. unsalted Kerrygold* butter
3 garlic cloves
1 lemon* thyme sprig
2 oz. pea tendrils or shoots
1&1/2 t. fresh lemon juice

Chopped Marcona almonds, for garnish
Lemon crowns*, for garnish

Make the romesco sauce: Roast the bell pepper directly over a gas flame or under the broiler, turning often, until charred all over, about 10 mins. Transfer to a bowl, cover with plastic wrap, and let steam 15 mins. I put mine in paper bags with the top rolled down to close*. Peel, core, and seed the roasted red pepper. In a food processor, pulse the roasted pepper with the almonds, garlic, vinegar, crushed red pepper flakes until minced. With the machine on, slowly drizzle in the olive oil until fully incorporated. Season with S&P. 

Prepare the scallops and greens: In a large cast-iron skillet, heat 2 T. of oil. Add the scallions, season with S&P, and cook over moderately high heat, turning, until lightly charred all over, about 5 mins. Transfer to plates and wipe out the skillet. Heat 2 more T. oil in the skillet. Season the scallops with S&P, and cook over moderately high heat until golden on the bottom, about 2 mins. Add the butter, garlic, and thyme, and flip the scallops. Cook, basting with the butter, until just opaque throughout, about 2 mins. longer. Discard the garlic and the thyme. Arrange scallops on the scallions. In a small bowl, toss the pea tendrils with the remaining 1 T. of olive oil and the lemon juice; season with S&P. Top the scallops with the pea tendrils; garnish with the chopped almonds and lemon crowns. Serve with the romesco sauce.

"When it's all said and done, the only thing that will REALLY matter is whether or not you know Jesus Christ as your Lord and Savior!"

Happy Good Friday. Easter's a'coming!!!!

Love,

Machete Millett

Sweet and Sour Meatball Appetizers

These bite sized apps. are drizzled with a pineapple and soy based sauce, and the shredded carrot and finely diced pineapple keep the meatballs moist, while fresh ginger and Chinese five-spice powder amp up the flavor. They WILL be gobbled up!!
(makes 36 meatballs)

Coconut oil* cooking spray
1 20 oz. can pineapple chunks in their own juice*
3 T. unseasoned* rice vinegar
2 T. ketchup
2 T. Ponzu Citrus Sauce* or reduced-sodium soy sauce
1 T. brown sugar
2 t. cornstarch
1/8*-1/4 t. crushed red pepper flakes
1 large egg
1 med. organic* carrot, shredded
1/4 cup finely chopped scallion whites
2 T. minced fresh ginger
1&1/2 t. Chinese five-spice powder
3/4 t. kosher* salt
8 oz. ground turkey breast
8 oz. ground pork
2 t. canola oil
1 large red bell pepper, cut into 1" square* pieces
1/2 cup sliced scallion greens

Preheat oven to 450. Line a baking sheet with foil and coat with cooking spray. Drain pineapple juice into a small bowl. Whisk in vinegar, ketchup, soy sauce, brown sugar, cornstarch, and crush red pepper flakes. Set aside. Finely chop enough pineapple to yield 1/2 cup. Press out excess moisture with paper towels. Reserve the remaining pineapple chunks for the sauce. Lightly beat egg in a large bowl. Stir in carrot, scallion whites, ginger, five-spice powder, salt and the finely chopped pineapple. Add turkey and pork; gently mix to combine (do not overmix). Using a scant 1 T. each, make 36 small meatballs. Bake on the prepared baking sheet until just cooked through, about 15 mins. Heat oil in a large skillet over med. heat. Add bell pepper and cook for 1 min. Whisk the reserved juice mixture and add to the pan. Bring to a boil and cook, stirring, for 1 min. Stir in the remaining pineapple and the cooked meatballs. To serve, thread a meatball, a red pepper square, and a piece of pineapple onto a small skewer or long frilly* toothpick. Transfer to a platter, drizzle with sauce, and sprinkle with scallions greens.

"Gone my transgressions, and now I am free - all because Jesus was wounded for me." ~ W.G. Ovens

Love One Another today and always,

MM