Jeff Mauro just demonstrated this on the next episode of "The Kitchen" I am watching.
(makes one pizza)
Pizza crust of your choosing
Pizza sauce for the crust and to make the bloodshot look
Rounds of fresh mozzarella cut off a log
Green olives with pimentos
Preheat oven to 425. Spread crust with pizza sauce and bake for 10 min. Remove and arrange mozzarella circles around pizza and insert an olive in the center of each one. Using a spoon, draw lines out from the olive with the reserved sauce to the edge of the circle. Continue to bake until the cheese melts.
Bawhaaaaaa Ha Ha
Love,
MM
Monday, October 31, 2016
Mushroom Skeletons!!
Just saw Jeffrey Zacharian make these on "The Kitchen". SO cute!!
(no serving size)
Large white button mushrooms
Balsamic glaze (I get this from Trader Joe's* or you can make your own by heating balsamic
vinegar)
Cut off a little bit off the stem. Take a small melon baller or paring knife, and carve out two eyes. Take the paring knife and cut down the stem vertically to make teeth. Put on a silicone mat or parchment lined rimmed baking sheet. Bake for 10 min. at 325 til they shrivel. Place in a shallow serving bowl. Drizzle with warm balsamic glaze.
Have FUN today!!!!
Love,
MM
(no serving size)
Large white button mushrooms
Balsamic glaze (I get this from Trader Joe's* or you can make your own by heating balsamic
vinegar)
Cut off a little bit off the stem. Take a small melon baller or paring knife, and carve out two eyes. Take the paring knife and cut down the stem vertically to make teeth. Put on a silicone mat or parchment lined rimmed baking sheet. Bake for 10 min. at 325 til they shrivel. Place in a shallow serving bowl. Drizzle with warm balsamic glaze.
Have FUN today!!!!
Love,
MM
Wickedly Cute Cupcakes
Happy Halloween!! Saw this in yesterday's paper, and here is their quote: " Just in time for Halloween, make these devilishly gruesome sweets inspired by Lily Vanill's book, A Zombie Ate My Cupcake. Start with red velvet or chocolate cupcakes (store-bought or homemade), add a few simple decorations, and you're ready for ghouls of all ages!"
(no serving size given)
SHATTERED GLASS CUPCAKES:
Vanilla Frosting + Glass Shards + Bloody Cherry Sauce
DRACULA'S BITE CUPAKES:
Vanilla frosting + Bloody Cherry Sauce + Pomegranate Seeds
EERIE EYEBALL CUPCAKES
Vanilla Frosting + Gummy Eyeballs + Gummy Worms
How to make Glass Shards:
Coarsely crush hard candy like Jolly Rancher's. Spread in an even layer on a baking sheet lined with a silicone baking mat or foil coated with coconut* oil cooking spray. Bake at 300 for 5-7 min. or until melted. Cool and break into shards.
How to make Bloody Cherry Sauce:
Drain 1 (15.25 oz.) can black cherries, reserving 1/2 cup juice. Puree cherries in a blender or food processor. Pour into a med. saucepan and add reserved cherry juice, 1/4 cup Sugar in the Raw*, 1 T. cornstarch, and 1/2 t. lime juice. Bring to a boil, stirring constantly. Reduce heat; simmer 5-7 min. or until runny enough to pipe but thick enough to hold its shape. Cool completely.
"Be still, and KNOW that I am God!"
Have a safe and sane Halloween, My Friends!!!
Love,
Machete Milletti
(no serving size given)
SHATTERED GLASS CUPCAKES:
Vanilla Frosting + Glass Shards + Bloody Cherry Sauce
DRACULA'S BITE CUPAKES:
Vanilla frosting + Bloody Cherry Sauce + Pomegranate Seeds
EERIE EYEBALL CUPCAKES
Vanilla Frosting + Gummy Eyeballs + Gummy Worms
How to make Glass Shards:
Coarsely crush hard candy like Jolly Rancher's. Spread in an even layer on a baking sheet lined with a silicone baking mat or foil coated with coconut* oil cooking spray. Bake at 300 for 5-7 min. or until melted. Cool and break into shards.
How to make Bloody Cherry Sauce:
Drain 1 (15.25 oz.) can black cherries, reserving 1/2 cup juice. Puree cherries in a blender or food processor. Pour into a med. saucepan and add reserved cherry juice, 1/4 cup Sugar in the Raw*, 1 T. cornstarch, and 1/2 t. lime juice. Bring to a boil, stirring constantly. Reduce heat; simmer 5-7 min. or until runny enough to pipe but thick enough to hold its shape. Cool completely.
"Be still, and KNOW that I am God!"
Have a safe and sane Halloween, My Friends!!!
Love,
Machete Milletti
Sunday, October 30, 2016
Rotisserie Chicken Coconut Curry Soup
Imagine the aroma wafting about from your kitchen when you make this soup!!
(serves 6-8)
1 T. EVOO
1 T. finely grated peeled fresh ginger (about a 1" piece of ginger)
2 cloves garlic, minced
2 T. Thai red curry paste
6 cups (48 oz.) low-sodium chicken broth (I use the one from Trader Joe's - only 90 mg.*)
1 (13-14 oz. can full-fat coconut milk
6 cups thinly sliced Tuscan kale leaves (from 1 large bunch)
Kosher salt
1 (8 oz). package vermicelli rice noodles
1 (2 lb.) plain rotisserie chicken, meat shredded (about 4&1/2 cups), warmed*
Chopped fresh cilantro, thinly sliced red onion, and lime wedges, for serving
In a 5 qt. or larger Dutch oven, heat the oil over med. heat until shimmering. Add the garlic and ginger and sauté until fragrant, about 1 min. Stir in the curry paste and sauté for 2 min. Add the chicken broth, coconut milk, and kale. Stir to combine., bring to a simmer, and cook, uncovered, until the kale is wilted, 3-5 min. Season with salt to taste. Add the noodles and continue to simmer until the noodles are al dente, about 3 min. or according to package instructions. Divide the soup among bowls and top each with about 1/2 cup shredded chicken. Garnish with the cilantro, onion slices, and a big squeeze of lime juice.
"Open our eyes, Lord, that we might see You. Open our ears, that we may hear You. Open our mouths, that we might speak Your praise."
Love,
Machete Milletti
(serves 6-8)
1 T. EVOO
1 T. finely grated peeled fresh ginger (about a 1" piece of ginger)
2 cloves garlic, minced
2 T. Thai red curry paste
6 cups (48 oz.) low-sodium chicken broth (I use the one from Trader Joe's - only 90 mg.*)
1 (13-14 oz. can full-fat coconut milk
6 cups thinly sliced Tuscan kale leaves (from 1 large bunch)
Kosher salt
1 (8 oz). package vermicelli rice noodles
1 (2 lb.) plain rotisserie chicken, meat shredded (about 4&1/2 cups), warmed*
Chopped fresh cilantro, thinly sliced red onion, and lime wedges, for serving
In a 5 qt. or larger Dutch oven, heat the oil over med. heat until shimmering. Add the garlic and ginger and sauté until fragrant, about 1 min. Stir in the curry paste and sauté for 2 min. Add the chicken broth, coconut milk, and kale. Stir to combine., bring to a simmer, and cook, uncovered, until the kale is wilted, 3-5 min. Season with salt to taste. Add the noodles and continue to simmer until the noodles are al dente, about 3 min. or according to package instructions. Divide the soup among bowls and top each with about 1/2 cup shredded chicken. Garnish with the cilantro, onion slices, and a big squeeze of lime juice.
"Open our eyes, Lord, that we might see You. Open our ears, that we may hear You. Open our mouths, that we might speak Your praise."
Love,
Machete Milletti
Saturday, October 29, 2016
Citrus-Vanilla Salad
Brunch element #3. The pic of this (Food Network mag.) was stunningly beautiful!!!
(serves 6-8)
3 navel oranges (or Cara Cara*, if you can find 'em)
3 small pink or red grapefruits
3 blood oranges
Juice of 2 lemons (preferably Meyer lemons)
1/4 cup Sugar in the Raw*
1/4 cup water
1 vanilla bean, split lengthwise, seeds scraped out - KEEP!!
Trim the bottoms and tops of the fruits, then cut away the peel and pith with a paring knife. Slice the fruit crosswise and arrange in rows on a platter. Combine the lemon juice, sugar, water, and the vanilla seeds in a small saucepan over med. heat. Bring to a simmer, then remove from the heat and let cool to room temp. Pour the syrup over the fruit, cover, and refrigerate at least 2 hours or overnight.
God is GOOD!!!!
Love,
MM
(serves 6-8)
3 navel oranges (or Cara Cara*, if you can find 'em)
3 small pink or red grapefruits
3 blood oranges
Juice of 2 lemons (preferably Meyer lemons)
1/4 cup Sugar in the Raw*
1/4 cup water
1 vanilla bean, split lengthwise, seeds scraped out - KEEP!!
Trim the bottoms and tops of the fruits, then cut away the peel and pith with a paring knife. Slice the fruit crosswise and arrange in rows on a platter. Combine the lemon juice, sugar, water, and the vanilla seeds in a small saucepan over med. heat. Bring to a simmer, then remove from the heat and let cool to room temp. Pour the syrup over the fruit, cover, and refrigerate at least 2 hours or overnight.
God is GOOD!!!!
Love,
MM
Friday, October 28, 2016
Sheet-Pan Sausage
Brunch culinary treat #2
(serves 6-8)
1/4 lb. pancetta, roughly chopped
2 T. packed light brown sugar
1 T. chopped fresh variegated* sage
2 t. fresh thyme, plus more for topping
1 t. smoked* paprika
1/2 t. ground allspice
1/8 t. cayenne pepper
1&1/2 lbs. ground chicken
1/2 lb. ground pork
1/4 cup finely chopped fresh flat-leaf* parsley
Kosher salt and freshly ground pepper
1/4 cup cold heavy cream
Good* maple syrup, for serving
Combine the pancetta, brown sugar, sage, thyme, paprika, allspice, and cayenne in a food processor. Pulse until the pancetta is finely chopped. Transfer the pancetta mixture to a large bowl; set the bowl in a larger bowl of ice. Add the ground chicken and pork, parsley, 2 t. salt, a generous amount of black pepper, and the cream. Mix with a rubber spatula until the cream is incorporated into the meat. Transfer the meat mixture to a small rimmed baking sheet; press into a 9x12" rectangle. Cover with plastic wrap and refrigerate at least 2 hours or overnight. Preheat the oven to 375. Bake the sausage until lightly browned and cooked through, 25-35 min. Pour off any excess fat, and transfer the sausage to a cutting board. Cut into pieces, top with thyme, and serve with warm* maple syrup.
"Do not expect to be treated fairly in this life. People will say and do hurtful things to you, things you don't deserve. When someone mistreats you, try to view it as an opportunity to grow in grace."
Love,
MM
(serves 6-8)
1/4 lb. pancetta, roughly chopped
2 T. packed light brown sugar
1 T. chopped fresh variegated* sage
2 t. fresh thyme, plus more for topping
1 t. smoked* paprika
1/2 t. ground allspice
1/8 t. cayenne pepper
1&1/2 lbs. ground chicken
1/2 lb. ground pork
1/4 cup finely chopped fresh flat-leaf* parsley
Kosher salt and freshly ground pepper
1/4 cup cold heavy cream
Good* maple syrup, for serving
Combine the pancetta, brown sugar, sage, thyme, paprika, allspice, and cayenne in a food processor. Pulse until the pancetta is finely chopped. Transfer the pancetta mixture to a large bowl; set the bowl in a larger bowl of ice. Add the ground chicken and pork, parsley, 2 t. salt, a generous amount of black pepper, and the cream. Mix with a rubber spatula until the cream is incorporated into the meat. Transfer the meat mixture to a small rimmed baking sheet; press into a 9x12" rectangle. Cover with plastic wrap and refrigerate at least 2 hours or overnight. Preheat the oven to 375. Bake the sausage until lightly browned and cooked through, 25-35 min. Pour off any excess fat, and transfer the sausage to a cutting board. Cut into pieces, top with thyme, and serve with warm* maple syrup.
"Do not expect to be treated fairly in this life. People will say and do hurtful things to you, things you don't deserve. When someone mistreats you, try to view it as an opportunity to grow in grace."
Love,
MM
Eggs Florentine Casserole
This one and the 2 that follow will make a perfect brunch when your gang gathers to watch the Seahawks WIN Sunday, or great to serve after Church!!
(serves 6-8)
2 T. unsalted Kerrygold* butter, plus more for the dish
3 bunches spinach (about 1&1/2 lbs.), tough stems removed*
1/4 t. ground nutmeg
Kosher salt
Freshly ground pepper
12 large eggs
2 cups whole milk
2 t. grated lemon zest
6 sourdough* English muffins, fork* split and quartered
1 bunch scallions, chopped
2 cups grated Swiss cheese (8 oz.)
Cream fraiche, for serving
Melt the butter in a large skillet over med.-high heat. Add half of the spinach and cook until wilted, about 2 min. Add the remaining spinach, the nutmeg, 1 t. salt, and a few grinds of pepper. Cook until all of spinach wilts, about 3 more min. Drain the spinach in a colander and let cool, then squeeze out the excess moisture. Chop the spinach. Butter a 9x13" baking dish. Whisk the eggs, milk, lemon zest, 1 t. salt, and a few grinds of pepper in a large bowl. Arrange half of the English muffin pieces, spinach, scallion, and cheese. Pour the egg mixture onto the casserole, then press down on the English muffins to submerge them. Cover with foil and refrigerate 3 hours or overnight. Remove the casserole from the fridge 30 min. before baking. Preheat the oven to 375. Bake the casserole, covered, until just set, about 25 min. Uncover and bake until the top is lightly browned, about 20 more min. Let cool 10 min. before serving. Serve with crème fraiche.
"Let's thank God for his countless blessings."
Happy Blue Friday, Friends!!! Have FUN today.
Love,
MM
(serves 6-8)
2 T. unsalted Kerrygold* butter, plus more for the dish
3 bunches spinach (about 1&1/2 lbs.), tough stems removed*
1/4 t. ground nutmeg
Kosher salt
Freshly ground pepper
12 large eggs
2 cups whole milk
2 t. grated lemon zest
6 sourdough* English muffins, fork* split and quartered
1 bunch scallions, chopped
2 cups grated Swiss cheese (8 oz.)
Cream fraiche, for serving
Melt the butter in a large skillet over med.-high heat. Add half of the spinach and cook until wilted, about 2 min. Add the remaining spinach, the nutmeg, 1 t. salt, and a few grinds of pepper. Cook until all of spinach wilts, about 3 more min. Drain the spinach in a colander and let cool, then squeeze out the excess moisture. Chop the spinach. Butter a 9x13" baking dish. Whisk the eggs, milk, lemon zest, 1 t. salt, and a few grinds of pepper in a large bowl. Arrange half of the English muffin pieces, spinach, scallion, and cheese. Pour the egg mixture onto the casserole, then press down on the English muffins to submerge them. Cover with foil and refrigerate 3 hours or overnight. Remove the casserole from the fridge 30 min. before baking. Preheat the oven to 375. Bake the casserole, covered, until just set, about 25 min. Uncover and bake until the top is lightly browned, about 20 more min. Let cool 10 min. before serving. Serve with crème fraiche.
"Let's thank God for his countless blessings."
Happy Blue Friday, Friends!!! Have FUN today.
Love,
MM
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