These will make your kitchen smell just like a bakery, and can be kept in the fridge in an airtight container for up to 2 days; just reheat before serving.
(makes 15-18 donuts)
Donuts:
1 cup white rice four, plus more for dusting work surface
1/2 cup tapioca starch/flour
1/2 cup potato starch (not potato flour)
1&1/2 t. baking powder
1 t. sea* salt
1/2 t. ground nutmeg
2 T. unsalted Kerrygold* butter or non-hydrogenated shortening, room temp.
1/2 cup granulated sugar
2 large egg yolks
1/2 cup sour cream
Canola oil, for frying
Glaze:
1 cup confectioners' sugar
3 T. whole* milk
1/2 t. pure vanilla extract
1/4 t. sea* salt
In a med. bowl, combine rice flour, tapioca starch, potato starch, baking powder, salt, and nutmeg. In a large bowl, beat butter and sugar together until sand-like. Add egg yolks, one at a time, mixing until evenly distributed. Add dry ingredients and sour cream and milk and mix until combined.
Scoop dough into a big ball in the center of the bowl and cover with plastic wrap. Refrigerate 1 hour. Dust a clean work surface with gluten-free flour. Drop chilled dough on floured surface, and roll it out to 1/2" thickness using a floured rolling pin. Use a donut cutter or two different size biscuit cutters to cut out donuts. Save the holes to fry separately. Roll remaining dough scraps back into a ball and re-roll to 1/2" thickness. Cut out donuts, repeating the process until all dough is used. If donut cutter sticks, dip it in gluten free flour and try again. Pour 2" of oil into an electric fryer and heat to 325. If you don't have an fryer, pour 2" of oil into a deep heavy pot, and attach a deep-fry/candy thermometer to monitor temp. Gently lower 2-4 donuts or donut holes, one at a time into preheated oil Fry 2 min. or until golden brown. Using a slotted spoon, carefully flip donuts or donut holes over. Fry 2 more min. or until golden brown. Remove donuts or donut holes and drain on a paper towel-covered plate. Repeat until all donuts and donut holes are cooked.
To make the glaze, whisk together confectioners' sugar, milk, vanilla, and salt in a small bowl until smooth. To remove stubborn lumps, microwave glaze for 30 sec. and stir. Dip tops of each donut into glaze and transfer to a wire rack placed over a rimmed* sheet pan. Let sit 15 min. or until glaze sets.
For Egg-free sour cream donuts, omit 2 egg yolks. Add 1 T. arrowroot powder or cornstarch to the dry ingredients. Combine 2 t. golden flax meal with 3 T. hot unsweetened applesauce and 1 T. hot water; let cool.
"Winners pay attention to what they eat."
Happy Friday, Friends!!!!
Love,
Machete Milletti
Friday, March 31, 2017
Thursday, March 30, 2017
Vietnamese Lamb with Scallion/Cauliflower Rice
"Vietnamese meals balance the five flavors (sour, bitter, sweet, spicy, salty), colors (green, red, yellow, white, black), nutrients (carbs, fat, protein, minerals, water), and the five senses - all while paying attention to the contrast between hot and cool."
(serves 2-3)
Scallion rice:
1 large head cauliflower
4 scallions
1 T. EVOO
3/4 t. kosher* salt
1/2 t. freshly* ground black pepper
Lamb:
1 med. Persian* cucumber, for garnish
2 organic* carrots, for garnish
1 cup fresh cilantro
1 cup fresh mint
2 limes
1 T. fish sauce, gluten-free soy sauce, or Ponzu Citrus Sauce*
1 T. coconut sugar
1/2 t. freshly* ground black pepper
1/4*-1/2 med. jalapeno
1&1/2 lbs. ground lamb
2 cloves garlic
1/4 cup cashews
Preheat over to 425. To make cauliflower rice, break cauliflower into florets, removing stems. Place florets in a food processor bowl, and pulse until cauliflower looks like rice, about 10 pulses. You may have to do this in batches. Thinly slice scallions and place them in a large mixing bowl. Add cauliflower, olive oil, S&P, and toss wit a rubber spatula until veggies are coated with the oil. Spread mixture on a large, rimmed baking sheet and pop it in the oven. Roast 20-25 min. until cauliflower is tender and staring to look toasty. Rinse food processor with water. Then slice cucumber and shred carrots. Set aside. Coarsely chop cilantro and mint. Place in a med. mixing bowl, and squeeze juice from limes into bowl. Add fish sauce, sugar, and pepper. Finely mince jalapeno (wear gloves, and remove all seeds and pith*), and add to bowl. Then mix with a fork and set aside. To cook lamb, warm a large, nonstick skillet over med.-high heat 2 min. Crumble lamb into skillet and cook, breaking up meat with a wooden spoon, until just pink, about 3 min. While lamb cooks, peel and crush garlic cloves. Then add them to the pan. Continue to cook until meat is brown and sizzling. Remove pan from heat, drain any grease*, and add herb mixture. Stir until combined. Chop cashews. To serve, divide rice among individual serving bowls and top with lamb and a sprinkling of chopped cashews. Garnish with raw cucumber and carrots.
"Love and acceptance are the best healers there are."
Have FUN today!!!!
Love,
Machete Milletti
(serves 2-3)
Scallion rice:
1 large head cauliflower
4 scallions
1 T. EVOO
3/4 t. kosher* salt
1/2 t. freshly* ground black pepper
Lamb:
1 med. Persian* cucumber, for garnish
2 organic* carrots, for garnish
1 cup fresh cilantro
1 cup fresh mint
2 limes
1 T. fish sauce, gluten-free soy sauce, or Ponzu Citrus Sauce*
1 T. coconut sugar
1/2 t. freshly* ground black pepper
1/4*-1/2 med. jalapeno
1&1/2 lbs. ground lamb
2 cloves garlic
1/4 cup cashews
Preheat over to 425. To make cauliflower rice, break cauliflower into florets, removing stems. Place florets in a food processor bowl, and pulse until cauliflower looks like rice, about 10 pulses. You may have to do this in batches. Thinly slice scallions and place them in a large mixing bowl. Add cauliflower, olive oil, S&P, and toss wit a rubber spatula until veggies are coated with the oil. Spread mixture on a large, rimmed baking sheet and pop it in the oven. Roast 20-25 min. until cauliflower is tender and staring to look toasty. Rinse food processor with water. Then slice cucumber and shred carrots. Set aside. Coarsely chop cilantro and mint. Place in a med. mixing bowl, and squeeze juice from limes into bowl. Add fish sauce, sugar, and pepper. Finely mince jalapeno (wear gloves, and remove all seeds and pith*), and add to bowl. Then mix with a fork and set aside. To cook lamb, warm a large, nonstick skillet over med.-high heat 2 min. Crumble lamb into skillet and cook, breaking up meat with a wooden spoon, until just pink, about 3 min. While lamb cooks, peel and crush garlic cloves. Then add them to the pan. Continue to cook until meat is brown and sizzling. Remove pan from heat, drain any grease*, and add herb mixture. Stir until combined. Chop cashews. To serve, divide rice among individual serving bowls and top with lamb and a sprinkling of chopped cashews. Garnish with raw cucumber and carrots.
"Love and acceptance are the best healers there are."
Have FUN today!!!!
Love,
Machete Milletti
Wednesday, March 29, 2017
Chicken Soup with Lemon and Orzo
Chicken soup IS good for the soul (and stomach)!! A quick prep and cook time of only 30 min. makes it even better after another dreary RAINY day! Editor's note: if you are making this ahead of time, boil and store the pasta separately so it will stay nicely al dente, then just stir in the hot soup when ready to serve.
(serves 4)
1 T. EVOO
1 sweet* onion, chopped
2 celery stalks, thinly* sliced
1/2 cup diced organic* carrot
1 t. kosher* salt
3/4 cup whole wheat orzo
6 cups low sodium* chicken broth
2 cups shredded rotisserie* chicken
2 large dill sprigs, plus more for garnish
Juice of 1 lemon, plus 4 thin slices
Freshly* ground pepper
2 cups baby spinach leaves, packed and stems removed*
Heat oil over med. heat in a large saucepan. Add onion, and cook, stirring occasionally, until translucent, 4-5 min. Add celery, carrot, and salt. Cook, stirring frequently, until veggies have softened, 6-7 min. more. Add orzo, stock, and dill sprigs. Bring to a boil. Reduce heat, and simmer until orzo is cooked, about 8 min. Remove dill springs. Add shredded chicken, lemon juice, lemon slices, and pepper, to taste. Simmer, adjusting heat if necessary, until chicken is heated through, 2-3 min. Add spinach, stirring until wilted. To serve, divide between bowls and sprinkle dill liberally over each.
"I like living. I have sometimes been wildly, despairingly, acutely miserable, and racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing." ~ Agatha Christie
Dance in the rain today - what else ya gonna do? This, too, shall pass!!
Love,
Machete Milletti
(serves 4)
1 T. EVOO
1 sweet* onion, chopped
2 celery stalks, thinly* sliced
1/2 cup diced organic* carrot
1 t. kosher* salt
3/4 cup whole wheat orzo
6 cups low sodium* chicken broth
2 cups shredded rotisserie* chicken
2 large dill sprigs, plus more for garnish
Juice of 1 lemon, plus 4 thin slices
Freshly* ground pepper
2 cups baby spinach leaves, packed and stems removed*
Heat oil over med. heat in a large saucepan. Add onion, and cook, stirring occasionally, until translucent, 4-5 min. Add celery, carrot, and salt. Cook, stirring frequently, until veggies have softened, 6-7 min. more. Add orzo, stock, and dill sprigs. Bring to a boil. Reduce heat, and simmer until orzo is cooked, about 8 min. Remove dill springs. Add shredded chicken, lemon juice, lemon slices, and pepper, to taste. Simmer, adjusting heat if necessary, until chicken is heated through, 2-3 min. Add spinach, stirring until wilted. To serve, divide between bowls and sprinkle dill liberally over each.
"I like living. I have sometimes been wildly, despairingly, acutely miserable, and racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing." ~ Agatha Christie
Dance in the rain today - what else ya gonna do? This, too, shall pass!!
Love,
Machete Milletti
Tuesday, March 28, 2017
Mediterranean Coleslaw and Salmon Bowls
The Mediterranean flavors are so vivid in this coleslaw recipe that you'll not miss the mayo.-laden kind. This dish is great for entertaining a large group. As it is, it can feed up to 6 people, and you can easily double the ingredients to serve more. Prepare the bread bowls and slaw earlier. Bake the salmon just before you are ready for dinner. Spread everything out buffet-style, and let your guests build their own dinner bowls.
(serves 4-6)
For the Flatbread Bowls:
4-6 FlatOut Flatbread (ProteinUp or your choice)
For the coleslaw dressing:
Juice of 1 large lemon
2 T. white wine vinegar
1/2 cup EVOO
4 garlic cloves, chopped
Kosher* salt, and freshly* ground black pepper
1 T ground sumac, more if you like
1 T. dried oregano
1/2*-1 t. crushed red pepper flakes, optional
For the coleslaw:
1/3 whole green cabbage head, thinly sliced or chopped
1/3 whole red cabbage head, thinly sliced or chopped
2 organic* carrots, grated
6 radishes, trimmed chopped or sliced into thin sticks
2 celery sticks, chopped
3 green onions, trimmed and chopped (both the green and white parts)
2 cups chopped flat-leaf* parsley
2 cups chopped mint leaves
2 T. freshly grated ginger root
1 (14 oz.) can chickpeas, drained and rinsed well - added at the end
For the salmon:
1.5 lb. wild-caught* salmon fillet or 4 6 oz. salmon fillet pieces
Kosher* salt and freshly* ground black pepper
1 t. garlic powder
1 t. dried oregano
1/2 t. ground sumac
Juice of a half a lemon
EVOO
To prepare the bread bowls: Preheat the oven to 350. Lightly oil the bottom of an oven safe cup or the empty tin can of chickpeas, the place it upside down on a rimmed* baking sheet. Place a FlatOut wrap on the center of the top so that the sides hang down, and bake for 5-7 min. until browned and you can feel that the wrap has hardened. Remove from the heat and let cool briefly, then carefully remove from the cup or tin can. Repeat with remaining number of wraps you are using. You can do them all at once if you'd like. Set the FlatOut bread bows aside. Raise the oven heat to 425 so that it is ready for baking the salmon later.
Prepare the coleslaw dressing: Simply place the lemon juice, vinegar, and olive oil in a small mixing bowl and whisk. Add garlic and spices and whisk again to combine.
Prepare the coleslaw: Place the coleslaw veggies with the parsley, mint, and grated ginger in a large mixing bowl (hold the chickpeas for later). Toss gently.
Bake the salmon: Place the salmon on a lightly oiled, rimmed* baking sheet. Season with S&P, and remaining spices. Top with lemon juice and a generous drizzle of olive oil. Bake for 15-20 min. Remove from heat and break into smaller bite-size pieces.
Assemble the coleslaw salmon bowls: Fill the bread bowls with the coleslaw. Top each with the chicken peas, and finally add the salmon. Enjoy!!
"Let patience and gentleness characterize your interactions with others; it's easier to choose gratitude over complaint."
And, have FUN today!!!!!
Love,
Machete Milletti
(serves 4-6)
For the Flatbread Bowls:
4-6 FlatOut Flatbread (ProteinUp or your choice)
For the coleslaw dressing:
Juice of 1 large lemon
2 T. white wine vinegar
1/2 cup EVOO
4 garlic cloves, chopped
Kosher* salt, and freshly* ground black pepper
1 T ground sumac, more if you like
1 T. dried oregano
1/2*-1 t. crushed red pepper flakes, optional
For the coleslaw:
1/3 whole green cabbage head, thinly sliced or chopped
1/3 whole red cabbage head, thinly sliced or chopped
2 organic* carrots, grated
6 radishes, trimmed chopped or sliced into thin sticks
2 celery sticks, chopped
3 green onions, trimmed and chopped (both the green and white parts)
2 cups chopped flat-leaf* parsley
2 cups chopped mint leaves
2 T. freshly grated ginger root
1 (14 oz.) can chickpeas, drained and rinsed well - added at the end
For the salmon:
1.5 lb. wild-caught* salmon fillet or 4 6 oz. salmon fillet pieces
Kosher* salt and freshly* ground black pepper
1 t. garlic powder
1 t. dried oregano
1/2 t. ground sumac
Juice of a half a lemon
EVOO
To prepare the bread bowls: Preheat the oven to 350. Lightly oil the bottom of an oven safe cup or the empty tin can of chickpeas, the place it upside down on a rimmed* baking sheet. Place a FlatOut wrap on the center of the top so that the sides hang down, and bake for 5-7 min. until browned and you can feel that the wrap has hardened. Remove from the heat and let cool briefly, then carefully remove from the cup or tin can. Repeat with remaining number of wraps you are using. You can do them all at once if you'd like. Set the FlatOut bread bows aside. Raise the oven heat to 425 so that it is ready for baking the salmon later.
Prepare the coleslaw dressing: Simply place the lemon juice, vinegar, and olive oil in a small mixing bowl and whisk. Add garlic and spices and whisk again to combine.
Prepare the coleslaw: Place the coleslaw veggies with the parsley, mint, and grated ginger in a large mixing bowl (hold the chickpeas for later). Toss gently.
Bake the salmon: Place the salmon on a lightly oiled, rimmed* baking sheet. Season with S&P, and remaining spices. Top with lemon juice and a generous drizzle of olive oil. Bake for 15-20 min. Remove from heat and break into smaller bite-size pieces.
Assemble the coleslaw salmon bowls: Fill the bread bowls with the coleslaw. Top each with the chicken peas, and finally add the salmon. Enjoy!!
"Let patience and gentleness characterize your interactions with others; it's easier to choose gratitude over complaint."
And, have FUN today!!!!!
Love,
Machete Milletti
Monday, March 27, 2017
Lemon-Garlic Chicken Thighs with Fennel (Gluten Free)
I bought the "Gluten Free and More" mag. specifically for my friends, Leslie and Judi. Here is one I think they both will like, and the quote that accompanies: "Most of my favorite grassy aromatics (fennel, anise, chervil, and cumin) are members of the carrot family and share a flavor compound called anethol, which is 13 times sweeter than sugar. That's why fennel is often paired with lemon for balance. Comforting bistro food, easily brought to life in one pan, is guaranteed to smooth the rough edges off a long day. No ghee? Substitute an equal amt. of butter, or dairy-free alternative."
(serves 2-4)
1&1/2 lbs. boneless, skinless chicken thighs, rinsed well* and patted dry*
1 t. kosher* salt
1/2 t. freshly* ground black pepper
2-4 t. EVOO, more as needed
2 large fennel bulbs
2 cloves garlic
1/8*-1/4 t. crushed red pepper flakes
Juice of 1 lemon
To cook chicken: Slice chicken thighs into 1/4" wide strips and toss them with S&P. Warm 1 t. olive oil in a large nonstick skillet over med.-high heat 2 min. Add the chicken and toss to coat it in oil. Then spread it in a single layer and let it cook undisturbed 3 min. Flip chicken with a spatula, separating pieces, and cook an additional 3 min. Continue to cook and flip chicken until it's sizzling and browned on most sides, 5-6 min. more. While chicken browns, remove leafy fronds from fennel bulbs and mince some of them to make 2-3 T; set aside. Remove root ends and thinly slice bulbs into crosswise strips. When chicken is browned, transfer to a plate with a slotted spoon. There should be some fat from the chicken left in the skillet. If not, add more olive oil and warm it over med.-high heat 2-3 min. Add fennel and toss to coat it in oil. Then cover pan, reduce heat to med. and cook 2 min. While fennel cooks, peel and crush garlic. Remove lid from skillet and stir-fry fennel until it begins to soften and show a few brown spots. Push fennel to side of pan, add 1 t. olive oil, and drop garlic and pepper flakes into oil. Stir to combine with fennel. Then add chicken and accumulated juices to the skillet, Stir to combine and cook 1-2 min. longer until it's all caramelized. Remove skillet from heat., stir in reserved fennel frond and squeeze lemon juice over top.
"God's deep love means we can be real with others."
Have FUN today!!!
Love,
Machete Milletti
(serves 2-4)
1&1/2 lbs. boneless, skinless chicken thighs, rinsed well* and patted dry*
1 t. kosher* salt
1/2 t. freshly* ground black pepper
2-4 t. EVOO, more as needed
2 large fennel bulbs
2 cloves garlic
1/8*-1/4 t. crushed red pepper flakes
Juice of 1 lemon
To cook chicken: Slice chicken thighs into 1/4" wide strips and toss them with S&P. Warm 1 t. olive oil in a large nonstick skillet over med.-high heat 2 min. Add the chicken and toss to coat it in oil. Then spread it in a single layer and let it cook undisturbed 3 min. Flip chicken with a spatula, separating pieces, and cook an additional 3 min. Continue to cook and flip chicken until it's sizzling and browned on most sides, 5-6 min. more. While chicken browns, remove leafy fronds from fennel bulbs and mince some of them to make 2-3 T; set aside. Remove root ends and thinly slice bulbs into crosswise strips. When chicken is browned, transfer to a plate with a slotted spoon. There should be some fat from the chicken left in the skillet. If not, add more olive oil and warm it over med.-high heat 2-3 min. Add fennel and toss to coat it in oil. Then cover pan, reduce heat to med. and cook 2 min. While fennel cooks, peel and crush garlic. Remove lid from skillet and stir-fry fennel until it begins to soften and show a few brown spots. Push fennel to side of pan, add 1 t. olive oil, and drop garlic and pepper flakes into oil. Stir to combine with fennel. Then add chicken and accumulated juices to the skillet, Stir to combine and cook 1-2 min. longer until it's all caramelized. Remove skillet from heat., stir in reserved fennel frond and squeeze lemon juice over top.
"God's deep love means we can be real with others."
Have FUN today!!!
Love,
Machete Milletti
Sunday, March 26, 2017
Bloody Mary Steak Salad
I saw this in the Parade section of the Seattle Times this morning. Here is their quote: " The zippy flavors from America's favorite brunch cocktail - the Blood Mary - add zing to their steak salad from Mighty Salads. This clever recipe has you grill the steak first then marinate it so none of the bold flavor is lost - giving you salad with a kick!!"
(serves 4)
1&1/2 lb. skirt or hanger steak
2 T. prepared horseradish
1 T. Worcestershire sauce
1 T. sherry or red wine vinegar
1 T. balsamic vinegar
1&1/2 t. hot sauce (like Frank's or Tabasco*)
Juice of 1 lemon
2 cups cherry or grape tomatoes, haled
1/2 cup thinly sliced red onion
1/2 cup thinly sliced celery
1/4 cup chopped briny green olives
2 T. olive brine
2 T. pickled jalapenos
Freshly ground black pepper
Kosher* salt, to taste
1/2 cup loosely packed flat-leaf parsley leaves
1/4 cup crumbled blue cheese
Heat grill to med,-high, or heat a grill pan over high heat on the stove top. Grill the steak 3-4 min. per side or until desired degree of doneness. Transfer steak to a cutting board and let rest. In a large bowl, whisk together horseradish, Worcestershire, both vinegars, hot sauce, and lemon. Stir in the tomatoes, red onion, celery, green olives, brine, jalapenos, S&P. Cut meat across the grain into 1/2" slices; stir into mixture. Marinate for at least 30 min. and up to 3 days. To serve: Stir in parsley leaves and top with the blue cheese.
"Be slow to judge others but quick to judge yourself."
Love,
Machete Milletti
(serves 4)
1&1/2 lb. skirt or hanger steak
2 T. prepared horseradish
1 T. Worcestershire sauce
1 T. sherry or red wine vinegar
1 T. balsamic vinegar
1&1/2 t. hot sauce (like Frank's or Tabasco*)
Juice of 1 lemon
2 cups cherry or grape tomatoes, haled
1/2 cup thinly sliced red onion
1/2 cup thinly sliced celery
1/4 cup chopped briny green olives
2 T. olive brine
2 T. pickled jalapenos
Freshly ground black pepper
Kosher* salt, to taste
1/2 cup loosely packed flat-leaf parsley leaves
1/4 cup crumbled blue cheese
Heat grill to med,-high, or heat a grill pan over high heat on the stove top. Grill the steak 3-4 min. per side or until desired degree of doneness. Transfer steak to a cutting board and let rest. In a large bowl, whisk together horseradish, Worcestershire, both vinegars, hot sauce, and lemon. Stir in the tomatoes, red onion, celery, green olives, brine, jalapenos, S&P. Cut meat across the grain into 1/2" slices; stir into mixture. Marinate for at least 30 min. and up to 3 days. To serve: Stir in parsley leaves and top with the blue cheese.
"Be slow to judge others but quick to judge yourself."
Love,
Machete Milletti
Saturday, March 25, 2017
Parmesan Ranch Snack Mix
This crunchy snack mix - loaded with popcorn, pretzels, and seasoned with Parmesan cheese and a packet of zesty ranch dressing - is as easy to prepare as it is fun to nibble!!
(makes 8 cups)
2/3 cup canola, veggie, or EVOO
1 pkg. (1 oz.) ranch dip seasoning mix powder
About 4 cups unsalted popped popcorn
About 3&1/2 cups pretzels (waffle style)
1/2 -1 cup dry roasted* peanuts almonds, cashews, or fav. nuts or mixed nuts (optional)
Assorted coarsely crushed crackers and/or sunflower seeds - for spicy version, add a pinch of
chili or cayenne pepper
3 oz. Parmesan cheese, finely grated
To a large microwave safe bowl, all oil and ranch mix; stir to combine. Add popcorn, pretzels, nuts, and other ingredients. Toss to evenly coat mixture; it may seem a bit on the oiyl side, this is okay as it absorbs. Microwave on high 2 min., stopping after 1 min. to toss mixture because oil has a tendency to pool at the bottom of the bowl. Add Parmesan; toss to coat evenly. Serve immediately.
"One today is worth two tomorrows." ~ Ben Franklin
Have FUN today!!
Love,
Machete Milletti
(makes 8 cups)
2/3 cup canola, veggie, or EVOO
1 pkg. (1 oz.) ranch dip seasoning mix powder
About 4 cups unsalted popped popcorn
About 3&1/2 cups pretzels (waffle style)
1/2 -1 cup dry roasted* peanuts almonds, cashews, or fav. nuts or mixed nuts (optional)
Assorted coarsely crushed crackers and/or sunflower seeds - for spicy version, add a pinch of
chili or cayenne pepper
3 oz. Parmesan cheese, finely grated
To a large microwave safe bowl, all oil and ranch mix; stir to combine. Add popcorn, pretzels, nuts, and other ingredients. Toss to evenly coat mixture; it may seem a bit on the oiyl side, this is okay as it absorbs. Microwave on high 2 min., stopping after 1 min. to toss mixture because oil has a tendency to pool at the bottom of the bowl. Add Parmesan; toss to coat evenly. Serve immediately.
"One today is worth two tomorrows." ~ Ben Franklin
Have FUN today!!
Love,
Machete Milletti
Subscribe to:
Posts (Atom)