Saw this one in my new Clean Eating mag. Here is their quote: "This coastal favorite gets a spicy twist from gochujang, also called Korean chile paste."
(serves 4)
1/4 cup rice vinegar
1/4 t. kosher* salt
1 cup thinly sliced English cucumber
1/4 cup mayonnaise
2 T. gochujang
2 T. minced shallot
8 oz. jumbo or lump crabmeat, drained and picked over
4 large butter lettuce leaves
Dill fronds* and lemon wedges* for garnish
Whisk vinegar and salt in a med. bowl until the salt is dissolved. Add cucumber and toss to coat. Let stand at room temp., stirring occasionally, for 20 mins. Transfer the cucumber to a small bowl with a slotted spoon. Discard all but 1 T. of the vinegar; whisk in mayonnaise, gochujang, and shallot. Add crab and gently stir to combine. Distribute crab mixture equally between the lettuce leaves, top with some cucumbers slices, and a dill frond, and lemon wedge.
"I used to pray that God would feed the hungry or do this or that, but know I pray that He will guide me to do whatever I am supposed to do, what I can do. I used to pray for answers, now I pray for strength. I used to believe that prayer changes things, but know I know that prayer changes us, and we change things." ~ Mother Teresa
Have FUN today. Goodbye, August!!!
Love,
MM
Wednesday, August 31, 2016
Tuesday, August 30, 2016
Roast Beef Sammies with Horseradish Aioli and Melted Provolone*
The sweet caramelized onions balance out the spicy horseradish in this scrumptious take on a steak house fav.!
(serves 4)
2 large sweet* onions, thinly sliced
1 T. EVOO
2 t. balsamic vinegar
1/2 cup mayo.
1 T. prepared horseradish (I use Beavers' Hot*)
1 clove garlic, minced
1 t. Dijon mustard
8 sliced rustic country bread
1 lb. deli-sliced rare* roast beef
4 slices smoked provolone*
2 cups baby arugula
In a skillet over med. heat, cook onions, in oil, covered, 5 min. Reduce heat to med.-low. Cook 15 min., stirring. Add vinegar during last 5 min. In a bowl, mix next 4 ingredients; spread over bread. Preheat broiler. Divide onion, beef, and provolone evenly among 4 bread slices; lay on a rimmed baking sheet, and put under the broiler til cheese melts. Watch!!! Top with arugula and remaining bread.
"What God does for us we should do for others."
Have FUN today!!!
Love,
Machete Milletti
(serves 4)
2 large sweet* onions, thinly sliced
1 T. EVOO
2 t. balsamic vinegar
1/2 cup mayo.
1 T. prepared horseradish (I use Beavers' Hot*)
1 clove garlic, minced
1 t. Dijon mustard
8 sliced rustic country bread
1 lb. deli-sliced rare* roast beef
4 slices smoked provolone*
2 cups baby arugula
In a skillet over med. heat, cook onions, in oil, covered, 5 min. Reduce heat to med.-low. Cook 15 min., stirring. Add vinegar during last 5 min. In a bowl, mix next 4 ingredients; spread over bread. Preheat broiler. Divide onion, beef, and provolone evenly among 4 bread slices; lay on a rimmed baking sheet, and put under the broiler til cheese melts. Watch!!! Top with arugula and remaining bread.
"What God does for us we should do for others."
Have FUN today!!!
Love,
Machete Milletti
Sunday, August 28, 2016
MM's Stuffed Meatloaf (Mac and Cheese, Bacon, and Mild Chopped Green Chiles)
I have made this twice for my good friend, Jerome who tore it UP, and now have had requests for the recipe, so here it is!!
(makes one loaf)
1&1/2 lbs. ground beef
1 frozen package of the lowest sodium you can find mac and cheese, thawed
4-5 slices of pre-cooked bacon
1 small can chopped mild green chiles
1/2 small red onion, finely diced
1 egg, lightly beaten with a fork
1/3 cup milk
1/4 cup Panko bread crumbs
A couple of shakes of Worcestershire sauce
2 cloves minced garlic
1/2 t. Mesquite Seasoning
1/2 t. Kosher salt
Freshly ground pepper
Mix the beef, onion, egg, milk, Panko, garlic, Worcestershire, mesquite, and S&P together with your hands in a large bowl. Put half of the mixture in the bottom of a loaf pan. Layer the bacon, mac and cheese, and chiles on top. Put on the other half of the meat, and push down sides and ends to seal. Season with S&P on top, and more mesquite. Cover pan with foil. Bake at 350 for 45 mins. Remove foil. Bake another 15-20 mins. You may have to drain the grease from the pan. Take a peek. When done, remove from oven, and let sit for at least 10 mins. Slice and serve!!!
"Jesus wept."
Love,
MM
(makes one loaf)
1&1/2 lbs. ground beef
1 frozen package of the lowest sodium you can find mac and cheese, thawed
4-5 slices of pre-cooked bacon
1 small can chopped mild green chiles
1/2 small red onion, finely diced
1 egg, lightly beaten with a fork
1/3 cup milk
1/4 cup Panko bread crumbs
A couple of shakes of Worcestershire sauce
2 cloves minced garlic
1/2 t. Mesquite Seasoning
1/2 t. Kosher salt
Freshly ground pepper
Mix the beef, onion, egg, milk, Panko, garlic, Worcestershire, mesquite, and S&P together with your hands in a large bowl. Put half of the mixture in the bottom of a loaf pan. Layer the bacon, mac and cheese, and chiles on top. Put on the other half of the meat, and push down sides and ends to seal. Season with S&P on top, and more mesquite. Cover pan with foil. Bake at 350 for 45 mins. Remove foil. Bake another 15-20 mins. You may have to drain the grease from the pan. Take a peek. When done, remove from oven, and let sit for at least 10 mins. Slice and serve!!!
"Jesus wept."
Love,
MM
Apple Chicken Curry
This one is a fast fix that will have you eating smarter!!
(serves 4)
4 boneless skinless chicken thighs (about 1 lb.)
3/4 t. kosher* salt, divided
1/4 t. freshly* ground pepper
1 T. EVOO
1 sweet red pepper, julienned
1 small sweet* onion, halved and thinly sliced
3 t. curry powder
2 cloves garlic, minced
2 med. Granny Smith applies, cut into 3/4" pieces
1 cup frozen petite peas (I LOVE the ones from Trader Joe's*!)
1 cup light coconut milk
2 cups cooked brown rice
Sprinkle chicken with 1/2 t. salt and pepper. In a skillet, heat oil over med.-high heat. Brown chicken on both sides; remove from pan. Add red pepper and onion to skillet; cook and stir 5 mins. Stir in curry powder and garlic; cook 1 min. more. Stir in apples, peas, coconut milk and remaining salt. Return chicken to pan; boil. Reduce heat; simmer, covered, 8-10 mins. or til internal temp. of chicken reaches 165. Serve over rice.
"Faith will rise in your heart and give you strength for the future."
I will worship the King today, and every day!!
Love,
MM
(serves 4)
4 boneless skinless chicken thighs (about 1 lb.)
3/4 t. kosher* salt, divided
1/4 t. freshly* ground pepper
1 T. EVOO
1 sweet red pepper, julienned
1 small sweet* onion, halved and thinly sliced
3 t. curry powder
2 cloves garlic, minced
2 med. Granny Smith applies, cut into 3/4" pieces
1 cup frozen petite peas (I LOVE the ones from Trader Joe's*!)
1 cup light coconut milk
2 cups cooked brown rice
Sprinkle chicken with 1/2 t. salt and pepper. In a skillet, heat oil over med.-high heat. Brown chicken on both sides; remove from pan. Add red pepper and onion to skillet; cook and stir 5 mins. Stir in curry powder and garlic; cook 1 min. more. Stir in apples, peas, coconut milk and remaining salt. Return chicken to pan; boil. Reduce heat; simmer, covered, 8-10 mins. or til internal temp. of chicken reaches 165. Serve over rice.
"Faith will rise in your heart and give you strength for the future."
I will worship the King today, and every day!!
Love,
MM
Saturday, August 27, 2016
Macaroon Ice Cream Torte
I like EVERY word in that title!! This sounds so beautiful - let alone luscious!
(makes 16 servings - but it is frozen, so you can just cut off what you need)
24 chocolate macaroon cookies
1 qt. coffee ice cream, softened, if necessary
1 qt. chocolate ice cream, softened, if necessary
1 cup milk chocolate toffee bits or 4 (1.4 oz.) Heath candy bars, coarsely chopped
Hot fudge topping, warmed
Crumble cookies; sprinkle a third of the crumbs into an ungreased 9" springform pan. Layer with 2 cups coffee ice cream, another third of the cookies, 2 cups chocolate ice cream, and1/2 cup toffee bits.; repeat layers. Freeze torte, covered, until firm. Torte may be frozen for up to 2 mos. Remove torte from freezer 10 mins. before slicing. Serve with hot fudge topping.
"Any day can be a new beginning, made just for you! Today, you can take a step toward your dreams, or dream a new dream. Today, you can put the past behind you and set your sights on your future. Today, you can use what you've learned to make a better tomorrow. Today is your day!!"
And, don't forget to have FUN.
Love,
MM
(makes 16 servings - but it is frozen, so you can just cut off what you need)
24 chocolate macaroon cookies
1 qt. coffee ice cream, softened, if necessary
1 qt. chocolate ice cream, softened, if necessary
1 cup milk chocolate toffee bits or 4 (1.4 oz.) Heath candy bars, coarsely chopped
Hot fudge topping, warmed
Crumble cookies; sprinkle a third of the crumbs into an ungreased 9" springform pan. Layer with 2 cups coffee ice cream, another third of the cookies, 2 cups chocolate ice cream, and1/2 cup toffee bits.; repeat layers. Freeze torte, covered, until firm. Torte may be frozen for up to 2 mos. Remove torte from freezer 10 mins. before slicing. Serve with hot fudge topping.
"Any day can be a new beginning, made just for you! Today, you can take a step toward your dreams, or dream a new dream. Today, you can put the past behind you and set your sights on your future. Today, you can use what you've learned to make a better tomorrow. Today is your day!!"
And, don't forget to have FUN.
Love,
MM
Friday, August 26, 2016
Garden Salad with Creamy Vidalia (or Walla Walla*) Onion Dressing
Back S&S from my excellent adventure at Lake Cushman Resort near Hoodsport. My fav. place on earth!! But, it is SO hot, that I can't think of anything but a cool salad. So, here is a gluten free winner!!
(serves 4)
1 t. EVOO
1 small organic carrot, thinly sliced, plus one large organic* carrot, sliced
1/8 t. Johnny's Garlic Seasoning* or garlic powder
3 t. mayonnaise
1 T. sour cream
1 T. apple cider vinegar
1/4 t. kosher* salt
1/8 t. freshly* ground pepper
1 scallion, chopped
1 T. minced Vidalia or Walla Walla* sweet onion
5 cups mixed salad greens, such as butter lettuce mix, from a 6 oz. pkg.
1/2 Persian* cucumber, 5 oz., quartered length-wise, 1/2" thick sliced, 1 cup
3/4 cup cherry tomatoes, halved
In a 10" nonstick skillet, heat oil over med.-low heat. Add small carrots and garlic powder; cook, stirring, until crisp tender, 5-7 mins. Remove from skillet; cool. In a bowl, stir together mayo., sour cream, vinegar, and S&P. Stir in scallions and onion; reserve. In a large serving bowl, combine lettuce, cucumber, large sliced carrots and tomatoes; drizzle with dressing.
This saying is from my coffee cup souvenir I got at the camp store: "Advise from a lake - Be full of life!! Be clear. Make positive ripples. Look beneath the surface. Stay calm. Shore up friendships.
Take time to reflect!"
Happy Friday, Friends, and Way to GO, Seahawks!!!!!
Love,
Machete Milletti
(serves 4)
1 t. EVOO
1 small organic carrot, thinly sliced, plus one large organic* carrot, sliced
1/8 t. Johnny's Garlic Seasoning* or garlic powder
3 t. mayonnaise
1 T. sour cream
1 T. apple cider vinegar
1/4 t. kosher* salt
1/8 t. freshly* ground pepper
1 scallion, chopped
1 T. minced Vidalia or Walla Walla* sweet onion
5 cups mixed salad greens, such as butter lettuce mix, from a 6 oz. pkg.
1/2 Persian* cucumber, 5 oz., quartered length-wise, 1/2" thick sliced, 1 cup
3/4 cup cherry tomatoes, halved
In a 10" nonstick skillet, heat oil over med.-low heat. Add small carrots and garlic powder; cook, stirring, until crisp tender, 5-7 mins. Remove from skillet; cool. In a bowl, stir together mayo., sour cream, vinegar, and S&P. Stir in scallions and onion; reserve. In a large serving bowl, combine lettuce, cucumber, large sliced carrots and tomatoes; drizzle with dressing.
This saying is from my coffee cup souvenir I got at the camp store: "Advise from a lake - Be full of life!! Be clear. Make positive ripples. Look beneath the surface. Stay calm. Shore up friendships.
Take time to reflect!"
Happy Friday, Friends, and Way to GO, Seahawks!!!!!
Love,
Machete Milletti
Tuesday, August 23, 2016
Big Bad Burger Bar
Another one from The Pioneer Woman! This would be so much fun to serve to your peeps on Thursday night for the Seahawks game!!!!!
(serves 20)
Meat Mixture:
5 lbs. 80/20 ground beef1/2 cup heavy cream
3 T. Worcestershire sauce
Several dashed of hot sauce such as Tabasco
1 T. kosher* salt
1 T. freshly* ground pepper
Parchment paper
Caramelized Onions:
2 large sweet* onions, peeled and sliced
4 T. Kerrygold* butter
Sautéed Mushrooms:
16 oz. crimini* mushrooms, sliced
4 T. Kerrygold* butter
Other Fixin's:
Arugula
Bacon, sliced in half and fried til crisp
Tomato slices
Crumbled bleu and feta cheeses
Sliced sharp* cheddar
Swiss
Pepper Jack
Sliced red onions
Lettuce
Dill* pickle slices
Avocado slices
Mayo.*
Yellow mustard*
Ketchup*
20 burger buns (I like potato*)
In a very large bowl, combine beef and cream. Add Worcestershire, hot sauce, S&P. Use your very clean hands to mix it all together. Form mixture into 1/4 lb. patties and layer them on baking sheets lined with parchment paper; store them in fridge until you're ready to grill.
To make caramelized onions: combine onions and butter in a large skillet over med heat. cook onions, stirring occasionally 15-20 mins, until golden brown. Transfer to serving bowl for fixin's bar.
To make sautéed mushrooms: add sliced mushroom and butter to same skillet over med. heat. Saute 15-20 mins, until dark brown and tender. Transfer to bowl and place with other fixin's. Then prepare all other fixin's. Lay out avocados at the very last minute. Squeezed a little lemon or lime juice over them to avoid browning. Fire up the grill and cook burgers over med.-hot coals. Flip them after 4 mins., then cook 3-4 mins. , or until no longer pink in the middle. Serve burgers with toasted (if desired) buns and all the fixin's.
Keep your chin up today, and have FUN!! See ya on Thusday or Friday. Off to Lake Cushman Resort (on the Hood Canal)!!!
Love,
Machete Milletti
(serves 20)
Meat Mixture:
5 lbs. 80/20 ground beef1/2 cup heavy cream
3 T. Worcestershire sauce
Several dashed of hot sauce such as Tabasco
1 T. kosher* salt
1 T. freshly* ground pepper
Parchment paper
Caramelized Onions:
2 large sweet* onions, peeled and sliced
4 T. Kerrygold* butter
Sautéed Mushrooms:
16 oz. crimini* mushrooms, sliced
4 T. Kerrygold* butter
Other Fixin's:
Arugula
Bacon, sliced in half and fried til crisp
Tomato slices
Crumbled bleu and feta cheeses
Sliced sharp* cheddar
Swiss
Pepper Jack
Sliced red onions
Lettuce
Dill* pickle slices
Avocado slices
Mayo.*
Yellow mustard*
Ketchup*
20 burger buns (I like potato*)
In a very large bowl, combine beef and cream. Add Worcestershire, hot sauce, S&P. Use your very clean hands to mix it all together. Form mixture into 1/4 lb. patties and layer them on baking sheets lined with parchment paper; store them in fridge until you're ready to grill.
To make caramelized onions: combine onions and butter in a large skillet over med heat. cook onions, stirring occasionally 15-20 mins, until golden brown. Transfer to serving bowl for fixin's bar.
To make sautéed mushrooms: add sliced mushroom and butter to same skillet over med. heat. Saute 15-20 mins, until dark brown and tender. Transfer to bowl and place with other fixin's. Then prepare all other fixin's. Lay out avocados at the very last minute. Squeezed a little lemon or lime juice over them to avoid browning. Fire up the grill and cook burgers over med.-hot coals. Flip them after 4 mins., then cook 3-4 mins. , or until no longer pink in the middle. Serve burgers with toasted (if desired) buns and all the fixin's.
Keep your chin up today, and have FUN!! See ya on Thusday or Friday. Off to Lake Cushman Resort (on the Hood Canal)!!!
Love,
Machete Milletti
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