And, here is one to consider if you are hosting a NYE soiree tonight:
(serves 12-16)
8 oz. Gorgonzola cheese, crumbled
2 pkgs. (8 oz. each) Neufchatel (lower fat cream cheese) at room temp.
Kosher* salt, and freshly* ground pepper
1/3 cup refrigerated pesto
1 jar (12 oz.) marinated artichokes hears, drained, 2 T. marinade reserved
1 pkg. (7-8 oz.) Mediterranean* spiced feta cheese, crumbled
1 cup pitted, chopped green olives or Kalamata*
2/3 cup fig jam
1 jar (14 oz.) sweet piquante peppers, such as Peppadew, drained and quartered (1&1/2 cups)
Toasted baguette slices, a variety of crackers, and breadsticks
In a food processor, puree the Gorgonzola and 1 pkg. Neufchatel; transfer to a bowl. Season with S&P. Clean the processor bowl; add the remaining pkg. of Neufchatel and the pesto. Puree; transfer to another bowl and season with S&P. Clean the processor bowl; add the artichoke hears and the marinade, and the feta. Puree and transfer to a third bowl. Season with S&P. Scatter the olives on the bottom of a 1&1/2 qt. glass dish. Spoon dollops of the Gorgonzola puree on top; spread in an even layer. Spread the fig jam on top. Spoon dollops of the pesto puree on top; spread in an even layer. Scatter 1 cup peppers to top. Spoon dollops of the artichoke puree on top; spread in an even layer. Top with the remaining 1/2 cup peppers. Serve or cover and chill up to 4 hours. Serve with bread, crackers and breadsticks.
"There's no better day than today to enter into God's family."
As we enter into a new year with new challenges and opportunities, let us be THANKFUL for all our Blessings. Have FUN tonight. And, Go Huskies!!
Editor's Note: I will be going to the Tulalip Casino tonight to dance, and staying in Everett, so prob. won't be posting again til Monday.
HAPPY NEW YEAR!!!!!!!
Lots of Love,
Machete Milletti
Saturday, December 31, 2016
Friday, December 30, 2016
Smoked Salmon and Caper Breakfast Muffuletta
Consider this sammie for your New Year's Day Brunch. It's loaded with protein, veggies, and herbs. Course you MUST eat at least a spoonful of black eyed peas during the day!!
(serves 6-8)
10 oz. loaf challah bread (about 11" long))
3/4 cup chopped red onion
3/4 cup drained capers (from 2 3oz. jars) roughly chopped
1/2 cup EVOO
1/2 cup finely chopped celery (about 1 rib)
1/3 cup flat-leaf parsley leaves, chopped
1 T. chopped fresh dill
1 t. lemon zest plus 1 T. and 1&1/2 t. fresh* lemon juice
Freshly* ground pepper
1/2 cup cream cheese with chives*, at room temp.
8 oz. thinly sliced wild caught* smoked salmon
Halve the challah horizontally and place on a platter. In a large bowl, mix the onion, capers, EVOO, celery, herbs, and lemon zest and juice; season generously with pepper. Spoon the caper relish on the top half of the bread, pressing lightly so the relish sticks to the bread. Spread the cream cheese on the bottom half of the bread. Arrange the salmon on the cream cheese in an even layer. Add the top half of the bread, pressing down lightly. Wrap tightly in plastic wrap, and refrigerate until the flavors meld, at least 8 hours or overnight. Let the sammie stand at room temp. about 10 min. before serving.
"When we draw near to God our minds are refreshed and our strength is renewed!"
Happy Friday, Friends!
Love,
Machete Milletti
(serves 6-8)
10 oz. loaf challah bread (about 11" long))
3/4 cup chopped red onion
3/4 cup drained capers (from 2 3oz. jars) roughly chopped
1/2 cup EVOO
1/2 cup finely chopped celery (about 1 rib)
1/3 cup flat-leaf parsley leaves, chopped
1 T. chopped fresh dill
1 t. lemon zest plus 1 T. and 1&1/2 t. fresh* lemon juice
Freshly* ground pepper
1/2 cup cream cheese with chives*, at room temp.
8 oz. thinly sliced wild caught* smoked salmon
Halve the challah horizontally and place on a platter. In a large bowl, mix the onion, capers, EVOO, celery, herbs, and lemon zest and juice; season generously with pepper. Spoon the caper relish on the top half of the bread, pressing lightly so the relish sticks to the bread. Spread the cream cheese on the bottom half of the bread. Arrange the salmon on the cream cheese in an even layer. Add the top half of the bread, pressing down lightly. Wrap tightly in plastic wrap, and refrigerate until the flavors meld, at least 8 hours or overnight. Let the sammie stand at room temp. about 10 min. before serving.
"When we draw near to God our minds are refreshed and our strength is renewed!"
Happy Friday, Friends!
Love,
Machete Milletti
Thursday, December 29, 2016
The Mighty Dolomites Burger
This juicy kale pesto-topped garlicky cheeseburger will make you sit up and take notice!!
(makes 4 burgers)
Kale Pesto:
2 cups (packed) stemmed, chopped Tuscan kale
1/3 cup toasted chopped walnuts
1 large clove of garlic, crushed
Kosher* salt and freshly* ground pepper
1/2 cup grated Parmigiano-Reggiano or Pecorino Romano cheese
1/2 lemon, juiced (about 2 T.)
About 1/4 cup EVOO
Burgers:
Natural olive oil cooking spray
8 thick slices tomato (about 3 tomatoes on the vine)
Kosher* salt and freshly* ground pepper
2 lbs. ground beef
3 T. grated sweet onion with juices
3 T. Worcestershire sauce
3 cloves garlic, grated or finely chopped
1/2*-1 t. crushed red pepper flakes
1 t. dried oregano, lightly crushed
EVOO, for drizzling
4 deli slices provolone
4 deli slices mozzarella
4 plain or sesame Kaiser rolls, split and toasted
Preheat the oven to 400. For the pesto: In a food processor, add the kale, nuts, and garlic. Season with S&P and pulse until finely chopped. Add the cheese and lemon juice and process to blend. With the machine running, stream in the EVOO; season with S&P. Spray a wire rack with cooking spray. Set the rack in a rimmed* baking sheet, arrange the tomato slices on top in a single layer and season with S&P. Roast until the tomatoes slump, begin to shrink and are browned at the edges, 15-25 min. Heat a large cast-iron skillet over high. In a med. bowl, add the beef; season with S&P. Mix in the onion, Worcestershire, garlic, crushed red pepper flakes, oregano, and fat drizzle of EVOO. Form 4 large patties (thinner in the center for even cooking). Spray the skillet with the cooking spray. Add the patties and cook, turning occasionally, 8-12 min. During the last min. of cooking, top the patties with a slice each of provolone and mozzarella and tent with foil to melt. Place the burgers on the roll bottom and top each with 2 slices of roasted tomatoes. Slather the roll tops with pesto and place on burgers.
"Balance, My Darling is not letting anybody love you less than you love yourself."
Have FUN today!!!!!
Love,
MM
(makes 4 burgers)
Kale Pesto:
2 cups (packed) stemmed, chopped Tuscan kale
1/3 cup toasted chopped walnuts
1 large clove of garlic, crushed
Kosher* salt and freshly* ground pepper
1/2 cup grated Parmigiano-Reggiano or Pecorino Romano cheese
1/2 lemon, juiced (about 2 T.)
About 1/4 cup EVOO
Burgers:
Natural olive oil cooking spray
8 thick slices tomato (about 3 tomatoes on the vine)
Kosher* salt and freshly* ground pepper
2 lbs. ground beef
3 T. grated sweet onion with juices
3 T. Worcestershire sauce
3 cloves garlic, grated or finely chopped
1/2*-1 t. crushed red pepper flakes
1 t. dried oregano, lightly crushed
EVOO, for drizzling
4 deli slices provolone
4 deli slices mozzarella
4 plain or sesame Kaiser rolls, split and toasted
Preheat the oven to 400. For the pesto: In a food processor, add the kale, nuts, and garlic. Season with S&P and pulse until finely chopped. Add the cheese and lemon juice and process to blend. With the machine running, stream in the EVOO; season with S&P. Spray a wire rack with cooking spray. Set the rack in a rimmed* baking sheet, arrange the tomato slices on top in a single layer and season with S&P. Roast until the tomatoes slump, begin to shrink and are browned at the edges, 15-25 min. Heat a large cast-iron skillet over high. In a med. bowl, add the beef; season with S&P. Mix in the onion, Worcestershire, garlic, crushed red pepper flakes, oregano, and fat drizzle of EVOO. Form 4 large patties (thinner in the center for even cooking). Spray the skillet with the cooking spray. Add the patties and cook, turning occasionally, 8-12 min. During the last min. of cooking, top the patties with a slice each of provolone and mozzarella and tent with foil to melt. Place the burgers on the roll bottom and top each with 2 slices of roasted tomatoes. Slather the roll tops with pesto and place on burgers.
"Balance, My Darling is not letting anybody love you less than you love yourself."
Have FUN today!!!!!
Love,
MM
Wednesday, December 28, 2016
Chinese Chiken Salad Cups with Tangerines
Also saw this one in RR's Mag. Editor's note: there is no serving size and just an ingredient list, so do it "to taste". I WILL be making this for a lunch soon!!! I know this is two chicken recipes in a row, but it sounded so GOOD and refreshing.
Toasted* sesame oil
Rice vinegar
Minced fresh ginger
Scallions, chopped
Kosher* salt
Freshly* ground pepper
Bagged coleslaw mix
Rotisserie chicken, shredded
Iceberg lettuce leaf "cups"
Tangerine, cut into segments
In a large bowl, whisk together sesame oil, vinegar, ginger, scallions, and S&P. Toss with coleslaw and chicken. Scoop into the lettuce leaf cups. Top with tangerine segments.
"Lord, give me the strength to be the light for someone who needs it."
Have FUN out there today. Good try, Cougs.
Love,
Machete Milletti
Toasted* sesame oil
Rice vinegar
Minced fresh ginger
Scallions, chopped
Kosher* salt
Freshly* ground pepper
Bagged coleslaw mix
Rotisserie chicken, shredded
Iceberg lettuce leaf "cups"
Tangerine, cut into segments
In a large bowl, whisk together sesame oil, vinegar, ginger, scallions, and S&P. Toss with coleslaw and chicken. Scoop into the lettuce leaf cups. Top with tangerine segments.
"Lord, give me the strength to be the light for someone who needs it."
Have FUN out there today. Good try, Cougs.
Love,
Machete Milletti
Tuesday, December 27, 2016
Ranch Chicken Bake
FAST and TASTY!!
(serves 4)
4 boneless, skinless chicken breasts, or 8 boneless, skinless chicken thighs* (2 lbs. total)
1 lb. red potatoes, chopped into 1" pieces
2 T. EVOO
1 package (1 oz.) ranch dip mix
Kosher* salt and freshly ground pepper*
1/2 cup torn fresh dill
1/4 cup chopped fresh chives
1 T. fresh lemon juice
Preheat oven to 450. On a rimmed* baking sheet, toss first 4 ingredients. Arrange in an even layer. Season with S&P. Roast until chicken is cooked through (165 degrees*), about 25 min. Top with remaining ingredients.
"Before you leave the house in the morning*, you need to make up your mind that you're going to stay Positive and Enjoy the day no matter what comes your way."
Love,
MM
(serves 4)
4 boneless, skinless chicken breasts, or 8 boneless, skinless chicken thighs* (2 lbs. total)
1 lb. red potatoes, chopped into 1" pieces
2 T. EVOO
1 package (1 oz.) ranch dip mix
Kosher* salt and freshly ground pepper*
1/2 cup torn fresh dill
1/4 cup chopped fresh chives
1 T. fresh lemon juice
Preheat oven to 450. On a rimmed* baking sheet, toss first 4 ingredients. Arrange in an even layer. Season with S&P. Roast until chicken is cooked through (165 degrees*), about 25 min. Top with remaining ingredients.
"Before you leave the house in the morning*, you need to make up your mind that you're going to stay Positive and Enjoy the day no matter what comes your way."
Love,
MM
Shrimp and Fennel Soup with Garlic Toasts
"Break out your bowls! Eating soup may make you feel fuller for longer than a knife-and-fork meal with the same number of calories." - says the quote that accompanies this recipe I saw in the healthy insert of the Dec. Rachael Ray Mag.
(serves 4)
2 T. EVOO, divided
2 lbs. extra-large shrimp, peeled and deveined, shells reserved
8 cups low-sodium chicken stock
3 cloves garlic - 2&1/2 finely chopped, 1/2 mashed into a paste
1 sweet* onion, chopped
1 bulb fennel, trimmed and chopped
Kosher* salt, and freshly* ground pepper, to taste*
1 can diced tomatoes with basil, garlic, and oregano
2 ciabatta rolls (3 oz. each), cut into 6 slices and toasted
3 T. freshly* grated Parmesan
3 T. mayonnaise
In a large pot, heat 1 T. oil over med.-high. Add the shrimp shells; stir until pink, about 2 min. Add the stock; bring to a boil Reduce the heat to med.-low; cover and simmer 10 min. Strain stock into a large bowl, discarding the shells. In the large pot, heat the remaining 1 T. oil over med. Add the chopped garlic, onion, and fennel; season with S&P. Cook stirring often, until softened, 5-6 min. Add the tomatoes; bring to a simmer. Cook until the liquid thickens, about 2 min. Increase the heat to med.-high; add the stock. Bring to a boil, reduce the heat to med. and simmer, uncovered, until the fennel is tender, about 15 min. In a bowl, mix the mashed garlic, cheese, and mayo; spread on the toasts. Add the shrimp to the pot; cook until just opaque, about 2 min. Divide among bowls. Serve with toasts.
"The Lord is my shepherd, I shall not want."
Have FUN today!!
Love,
Machete Milletti
(serves 4)
2 T. EVOO, divided
2 lbs. extra-large shrimp, peeled and deveined, shells reserved
8 cups low-sodium chicken stock
3 cloves garlic - 2&1/2 finely chopped, 1/2 mashed into a paste
1 sweet* onion, chopped
1 bulb fennel, trimmed and chopped
Kosher* salt, and freshly* ground pepper, to taste*
1 can diced tomatoes with basil, garlic, and oregano
2 ciabatta rolls (3 oz. each), cut into 6 slices and toasted
3 T. freshly* grated Parmesan
3 T. mayonnaise
In a large pot, heat 1 T. oil over med.-high. Add the shrimp shells; stir until pink, about 2 min. Add the stock; bring to a boil Reduce the heat to med.-low; cover and simmer 10 min. Strain stock into a large bowl, discarding the shells. In the large pot, heat the remaining 1 T. oil over med. Add the chopped garlic, onion, and fennel; season with S&P. Cook stirring often, until softened, 5-6 min. Add the tomatoes; bring to a simmer. Cook until the liquid thickens, about 2 min. Increase the heat to med.-high; add the stock. Bring to a boil, reduce the heat to med. and simmer, uncovered, until the fennel is tender, about 15 min. In a bowl, mix the mashed garlic, cheese, and mayo; spread on the toasts. Add the shrimp to the pot; cook until just opaque, about 2 min. Divide among bowls. Serve with toasts.
"The Lord is my shepherd, I shall not want."
Have FUN today!!
Love,
Machete Milletti
Sunday, December 25, 2016
Crispy Parmsean Cauliflower Tots
Merry Christmas, Dear Readers!! I hope you have a love and peaceful day filled with lots of YUMOLA and DELISH food, and revel in the wonderfulness of the fellowship of friends and family!! I will be with my friends up in Everett feasting on Prime Rib!!
The recipe today is from the paper, and thought I would share it as a last minute addition to your holiday goodies.
(makes 16)
1 T. EVOO
1 lb. frozen cauliflower florets
1/2 cup Panko breadcrumbs
1/4 cup grated Parmesan cheese
1 large egg
2 T. chopped fresh flat-leaf* parsley
1/4 t. garlic powder
1/4 t. freshly* ground pepper
Preheat oven to 400. Line a baking sheet with parchment paper and brush with the olive oil. Microwave the cauliflower according to package directions; cool to room temp. Place cauliflower on a clean dish towel, roll it up and wring it out to extract as much moisture as possible. Transfer cauliflower to a large bowl and break apart florets. Add the rest of the ingredients. Using your hands, combine until mixture holds together. Scoop 1 T. mounds of the mixture onto prepared baking sheet, forming each into an oval-shaped tot. Bake 30 min. turning halfway through.
"The good news of Jesus's birth is a source of joy for all people."
God Bless us everyone!!!!!!
Lots of Love,
Machete Milletti
The recipe today is from the paper, and thought I would share it as a last minute addition to your holiday goodies.
(makes 16)
1 T. EVOO
1 lb. frozen cauliflower florets
1/2 cup Panko breadcrumbs
1/4 cup grated Parmesan cheese
1 large egg
2 T. chopped fresh flat-leaf* parsley
1/4 t. garlic powder
1/4 t. freshly* ground pepper
Preheat oven to 400. Line a baking sheet with parchment paper and brush with the olive oil. Microwave the cauliflower according to package directions; cool to room temp. Place cauliflower on a clean dish towel, roll it up and wring it out to extract as much moisture as possible. Transfer cauliflower to a large bowl and break apart florets. Add the rest of the ingredients. Using your hands, combine until mixture holds together. Scoop 1 T. mounds of the mixture onto prepared baking sheet, forming each into an oval-shaped tot. Bake 30 min. turning halfway through.
"The good news of Jesus's birth is a source of joy for all people."
God Bless us everyone!!!!!!
Lots of Love,
Machete Milletti
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