Chicken Lombardy

This is easy, peasy and delish. The mushrooms add an amazing flavor to the chicken, and with some cheese and onions on top, fawgettabhoutit!! Go ahead and make this, you will love it!!
(serves 6)

8 oz. package of sliced crimini* mushrooms
2 T. Kerrygold* butter, melted
6 boneless, skinless chicken breasts
1/2 cup all purpose flour
1/3 cup Kerrygold* butter
1/2 cup low sodium* chicken broth
1/2 t. kosher* salt
1/8 t. freshly* ground pepper
1/2 cup shredded mozzarella
1/2 cup shredded Parmesan
2 chopped green onions

In a large nonstick skillet, melt 2 T. butter over med.-high heat, and sauté the mushrooms for 3-4 min., stirring constantly. Cut each chicken breast in half lengthwise and place them between 2 sheets of heavy duty plastic wrap, and pound with a mallet or rolling pin to flatten to 1/8" thickness. Coat the chicken in the flour, and cook for 3-4 min. per side in 1 or 2 T. of butter over med. heat in a nonstick large skillet. Remove the chicken from the skillet to a baking dish, and leave the drippings in the skillet. Sprinkle the mushrooms over the chicken. In the same skillet, add the broth and boil. Reduce the heat and simmer for 10 min. stirring occasionally. Season with S&P, and pour the sauce over the chicken. In a bowl, mix together the cheeses and onions and sprinkle over the chicken. In a preheated 450 oven, bake the chicken for 12-14 min. until the cheese is melted and bubbly.

"When God calls, we need to answer."

Have FUN today!!!!!

Love,

MM

Lemony Broccolini

Here's "meatless Monday" tasty one for ya, courtesy of my gal, Ree Drummond! I am making this for lunch today.
(serves 4)

2 bunches broccolini
2 t. salted Kerrygold* butter
2 cloves garlic, minced
Kosher* salt and freshly ground black pepper
Grated zest and juice of 2 lemons

Bring a large pot of water to a boil. Prepare an ice water bath. Blanch the broccolini in the boiling water for 1&1/2-2 min. Immediately plunge into the ice water, then drain on paper towels. In a large skillet, melt the butter over med.-high heat. Add the garlic and cook for a min. then throw in the broccolini. Toss to coat in the butter and garlic, then sprinkle with S&P. Add the lemon zest and juice and continue cooking for a couple more minutes.

I am "standing on the side of love."

Make sure and have some FUN today!!!

Love,

Machete Milletti

Seven-Layer Dip Cups

Love this - it squeezes 7 layers of fun into an easy-to-eat portion!! Great for game or movie watching, and you don't have to share.
(no serving size)

Small plastic cups with wide tops
Refried beans either pinto or black*
Guacamole
Sour cream
Salsa or Pico de Gallo*
Grated Mexican or Pepper Jack cheese
Sliced black olives
Shredded iceberg lettuce
Tortilla chips, or Scoops*

Spoon ingredients, in order listed, into the glasses, and serve with chips.

"Christ holds all things together."

Love,

Machete Milletti                 

Memaw's Banana Pudding

"There's no monkey business with Memaw. She knows velvety layers of bananas, pudding, cookies and cream taste like home". Serve in a trifle bowl or your favorite glasses. A drizzle of warm caramel sauce on top when serving never hurt anything!!
(makes 12 servings)

3 cups whole milk
2 cups half and half
6 large egg yolks
1&1/2 cups Sugar in the Raw*
1/2 cup cornstarch
1 t. sea* salt
3 T. Kerrygold* butter, softened
2 t. vanilla extract
1 pkg. (12 oz.) vanilla wafers
4 med. bananas, sliced
1 carton (12 oz.) frozen whipped topping, thawed

In a large heavy saucepan, bring milk and cream to a simmer. In a bowl, whisk together egg yolks, sugar, cornstarch, and salt. Whisk a small amount of hot milk mixture into egg yolk mixture; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 min. Remove from heat. Stir in butter and vanilla. Cool 15 min. stirring occasionally. Line bottom of a 3 qt. trifle or other glass bowl with half the vanilla wafers; cover wafers with half the banana slices followed by half the pudding. Repeat layers. Press plastic wrap onto surface of pudding; refrigerate until cold. Just before serving, remove plastic and top with whipped cream. Serve with a big smile!!!!

"Unseen heroes are always seen by God."

Have FUN in the SUN today!!

Love,

Machete Milletti

Fuji Apple Chicken Salad with Creamy Greek Yogurt Dressing

Crunchy apples and celery stand up beautifully to this thick, creamy Greek dressing.
(no serving size - build your salad with the following ingredients in your preferred proportions)

For the salad:
Living Butter Bibb lettuce
Fuji apple, sliced
Precooked grilled chicken, sliced
Cooked sliced beets, or julienned pickled beets*
Slivered* almonds
Chives, chopped, for garnish

Creamy Greek yogurt dressing:
3/4 cup plain* Greek yogurt
2 T. white wine vinegar
2 T. EVOO
2 T. fresh chives, chopped
2 T. fresh flat-leaf* parsley, chopped
1 garlic clove, minced
Kosher salt and freshly ground pepper, to taste

Arrange the salad ingredients on a serving platter.
To make the dressing: Whisk ingredients in a bowl and refrigerate for 30 min. Drizzle over salad and garnish with chives.

"Practice Evangelistic Playfulness."

Happy Friday, Friends!!!!

Love,

Machete Milletti

Moroccan Beef Veggie Soup

Bright, beautiful, and bursting with flavor, this colorful Moroccan soup is perfect for winter!
(no serving size)

2 T. EVOO
1 sweet* onion, finely chopped
1 red bell pepper, cored and diced
3 cloves garlic, minced
1 lb. beef stew meat
1 (14 oz.) can crushed San Marino* tomatoes
6 cups reduced-sodium chicken broth
2 large organic* carrots, peeled and diced
2 stalks celery, thinly sliced
1 turnip, peeled and diced
2 t. smoked* paprika
2 t. ground cumin
1&1/2 t. ground coriander
1/2 t. ground cinnamon
1 pinch cayenne pepper
1 pinch of saffron threads (optional)
1 can chickpeas, drained and rinsed well*
1 small bunch cilantro, chopped
3 scallions, sliced
Kosher salt, and freshly* ground pepper

Heat oil in a Dutch oven over med.-high heat. Add onion, pepper, garlic, and meat, and cook, stirring occasionally, until onions and peppers are tender. Stir in the crushed tomatoes, broth, carrots, celery, turnip, and spices. Bring the soup to a boil. Cover with a lid and cook over a slightly reduced heat at a gentle simmer for 30-40 min. until the meat is tender; add the chickpeas after 15 min. Season with S&P. Served sprinkled with cilantro and scallions. I would serve this luscious soup with a warm loaf of garlic bread with softened butter.

"Be seen as a person authentically full of JOY, because THAT, I believe, is contagious."

Have FUN today!!!

Love,

MM

Pistachio-Crusted Goat Cheese Salad with Honey Pesto Vinaigrette

This is an irresistible meal that will nourish you from head to toe!!
(no serving size)

For the salad:
Mixed baby greens
Yellow bell pepper, sliced
Cherry or Pear* tomatoes, sliced in half
Pistachios, chopped
Mont Chevre organic goat cheese, rolled into small balls, and coated with the chopped pistachios

Honey Pesto Vinaigrette:
1/2 cup aged white wine vinegar
1 T. Worcestershire sauce
1/4 cup shallot, finely shopped
2 T. honey
2 T. pesto
1 T. fresh thyme leaves, chopped
2 cloves garlic, minced
1/2 t. kosher salt
1/2 t. freshly* ground pepper
2 T. EVOO

To make the salad: In a large wooden* salad bowl, place ingredients in order listed.

To make the vinaigrette: In a bowl, whisk together everything except the olive oil. Gradually add the olive oil, and continue to whisk until all ingredients have emulsified. Taste and adjust seasoning if needed. Transfer dressing to a jar. Use right away, or store in the fridge for up to 5 days.

"Work with enthusiasm, as though you were working for the Lord rather than for people."

Have FUN today!!

Love,

Machete Milletti