These tasty gems are easy to tote to a Holiday party, tailgate happening, or even given as a gift.
(serves 32)
1 orange
1 lemon
1/4 cup EVOO
2 t. red wine vinegar
5 bay leaves
4 garlic cloves
2 thyme sprigs
1 rosemary sprig
4 cups mixed black and green olives, pitted
Cut 3 (1/4" thick) slices from the orange; set aside. Squeeze the juice from the remaining orange to equal 3 T. Cut 3 (1/4" thick) slices from the lemon. Squeeze the juice from the remaining lemon to equal 1&1/2 T. Stir together the olive oil, vinegar, bay leaves, garlic, lemon and orange juices in a small saucepan; cook over. med.-low until just warmed, about 10 min. Remove from heat. Add the reserved lemon and orange slices, thyme, and rosemary. Let stand 20 min. Place the olives in a wide-mouth 1 quart jar. Pour the citrus-herb mixture oven the olives. Cover with a tight fitting lid, and chill 2 hours. Shake the jar to redistribute seasonings before serving. Store in the fridge up to 2 weeks.
"Don't try so hard to be cool It always shows, and that's uncool."
Love,
MM
Thursday, November 30, 2017
Coriander-Crusted Pork Tenderloin iwth Roasted Potatoes and Yogurt Herb Citrus Sauce
Coarsely ground spices make a lovely crust on pork tenderloin, and the active prep. time on this meal is only 20 min.!!
(serves 4)
1 T. black peppercorns
1 T. coriander seeds
1 t. kosher salt, divided
1 t. Dijon mustard
1 (1 lb.) pork tenderloin, trimmed
3 T. EVOO, divided
1 b. refrigerated potato wedges (such as Simply Potatoes)
1/2 cup plain whole-milk yogurt (not Greek style)
2 T. chopped fresh cilantro
1/2 t, grated lime rind
1 t. fresh lime juice
Preheat oven to 475. Crush the peppercorns and coriander seeds with a mortar and pestle or small heavy skillet until coarsely ground. Combine with 3/4 t. salt in a small bowl. Spread mustard evenly over pork; coat with spice mixture. Heat 2 T. oil in a large cast-iron* skillet over med.high. Add pork; cook 5 min., turning to brown on all sides. Place pork and potatoes on a parchment paper-lined baking sheet; drizzle with drippings from skillet. Bake for 10-12 min. or until a meat thermometer inserted in center of pork registers 145. Let pork stand 5 min. Cut across the grain into slices. Combine remaining 1/4 t. salt, remaining oil, yogurt, cilantro, rind, and juice in a bowl; serve with pork and potatoes. Steamed and buttered broccoli florets with a squeeze of lemon would be a lovely addition to your feast, along with some warm bread.
"Choose to be kind, but for kindness to work, it must be delivered with humor and humility."
Love,
MM
(serves 4)
1 T. black peppercorns
1 T. coriander seeds
1 t. kosher salt, divided
1 t. Dijon mustard
1 (1 lb.) pork tenderloin, trimmed
3 T. EVOO, divided
1 b. refrigerated potato wedges (such as Simply Potatoes)
1/2 cup plain whole-milk yogurt (not Greek style)
2 T. chopped fresh cilantro
1/2 t, grated lime rind
1 t. fresh lime juice
Preheat oven to 475. Crush the peppercorns and coriander seeds with a mortar and pestle or small heavy skillet until coarsely ground. Combine with 3/4 t. salt in a small bowl. Spread mustard evenly over pork; coat with spice mixture. Heat 2 T. oil in a large cast-iron* skillet over med.high. Add pork; cook 5 min., turning to brown on all sides. Place pork and potatoes on a parchment paper-lined baking sheet; drizzle with drippings from skillet. Bake for 10-12 min. or until a meat thermometer inserted in center of pork registers 145. Let pork stand 5 min. Cut across the grain into slices. Combine remaining 1/4 t. salt, remaining oil, yogurt, cilantro, rind, and juice in a bowl; serve with pork and potatoes. Steamed and buttered broccoli florets with a squeeze of lemon would be a lovely addition to your feast, along with some warm bread.
"Choose to be kind, but for kindness to work, it must be delivered with humor and humility."
Love,
MM
Wednesday, November 29, 2017
Kofta Pita Sandwich, Turkish Style
I LOVE lamb in any form, and this one sounds DELISH!!
(makes roughly 18-24 patties)
For the baked kofta:
2 lb. ground lamb
1 egg
1 cup plain bread crumbs
2 garlic cloves, minced
1 t. kosher* salt
2&1/2 t. ground sumac, plus more for later
2 t. ground cumin
1&1/2 t. red pepper flakes. plus more for later
1&1/2 t. smoked paprika, plus more for later
For the pita sandwich fixings:
6 warm Greek pita or flatbread
Sea Salt and Crack Pepper Sabra Hummus or Garlic Herb Sabra Hummus
1 bunch fresh Italian flat-leaf* parsley, steams removed
6 oz. baby arugula
3 Campari* tomatoes, cut into wedges
1 English or Persian* cucumber, sliced into rounds
1 red* onion, sliced into rounds or half-moons
Pitted* Greek olives
Jalapeno slices, optional
1&1/2 t. red pepper flakes, plus more for later
1 t. smoked paprika, plus more for later
Preheat oven to 425. In a large mixing bowl, combine the lamb, egg, bread crumbs, and garlic with the salt and the spices. With clean hands, kneed together until all is well combined. Form the lamb mixture into small balls. Push lightly to flatten into patties. Arrange them 1" apart on a large rimmed* baking sheet. Do not crowd, using two sheets, if necessary. Bake for 20-25 min. or until patties are well browned and the center is done. Meanwhile, mix together a small equal amt. of the sumac, red pepper flakes, and smoked paprika. Set aside. Prepare the pita bread, hummus, and the rest of the fixings. You can set everything up like a make your own sandwich bar, if you like.
When the patties are fully baked, remove from oven and sprinkle the spice mixture on top. To make the pita sammie, spread a generous amt. of either hummus on the pita, then top with baby arugula and parsley. From here, add as many baked patties as you like (3-4 is good), and your choice of mixings. Finish off with more hummus. Serve in folded wraps, or open-faced on flatbread.
"Remember that you are en route to heaven, and let your problems fade in the Light of Eternity."
And, have FUN today!!!
Love,
MM
(makes roughly 18-24 patties)
For the baked kofta:
2 lb. ground lamb
1 egg
1 cup plain bread crumbs
2 garlic cloves, minced
1 t. kosher* salt
2&1/2 t. ground sumac, plus more for later
2 t. ground cumin
1&1/2 t. red pepper flakes. plus more for later
1&1/2 t. smoked paprika, plus more for later
For the pita sandwich fixings:
6 warm Greek pita or flatbread
Sea Salt and Crack Pepper Sabra Hummus or Garlic Herb Sabra Hummus
1 bunch fresh Italian flat-leaf* parsley, steams removed
6 oz. baby arugula
3 Campari* tomatoes, cut into wedges
1 English or Persian* cucumber, sliced into rounds
1 red* onion, sliced into rounds or half-moons
Pitted* Greek olives
Jalapeno slices, optional
1&1/2 t. red pepper flakes, plus more for later
1 t. smoked paprika, plus more for later
Preheat oven to 425. In a large mixing bowl, combine the lamb, egg, bread crumbs, and garlic with the salt and the spices. With clean hands, kneed together until all is well combined. Form the lamb mixture into small balls. Push lightly to flatten into patties. Arrange them 1" apart on a large rimmed* baking sheet. Do not crowd, using two sheets, if necessary. Bake for 20-25 min. or until patties are well browned and the center is done. Meanwhile, mix together a small equal amt. of the sumac, red pepper flakes, and smoked paprika. Set aside. Prepare the pita bread, hummus, and the rest of the fixings. You can set everything up like a make your own sandwich bar, if you like.
When the patties are fully baked, remove from oven and sprinkle the spice mixture on top. To make the pita sammie, spread a generous amt. of either hummus on the pita, then top with baby arugula and parsley. From here, add as many baked patties as you like (3-4 is good), and your choice of mixings. Finish off with more hummus. Serve in folded wraps, or open-faced on flatbread.
"Remember that you are en route to heaven, and let your problems fade in the Light of Eternity."
And, have FUN today!!!
Love,
MM
Tuesday, November 28, 2017
Baked Eggplant Parmesan
This lighter version of the Italian-American classic uses roasted, not fried eggplant!
(serves 4)
Coconut* oil cooking spray
2 large eggs
1&1/2 cups panko breadcrumbs
2 t. garlic powder
2 t. dried oregano
2 T. smoked paprika
1 t. kosher salt
2 T. EVOO
1&12 med. eggplants, sliced into 1/2" thick rounds (about 16 slices)
1 jar (24 oz.) storebought marinara sauce (preferably Rao's)
1/2 lb. sliced smoked* provolone cheese
(about 12 slices)
1/4 cup freshly* grated Parmesan cheese
Preheat oven to 375 with the rack in the center position. Line a rimmed* sheet pan with foil; mist with cooking spray. In a med. owl, whisk eggs until smooth. In another med. bowl, stir together panko, garlic powder, oregano, paprika, salt and olive oil until combined. Dip each slice of eggplant first into beaten egg, allowing excess to drop off and then into panko mixture, pressing to coat. Place coated eggplant slices on prepared sheet pan, nestling them as close together as possible. Mist eggplant with cooking spray. Transfer to oven and bake 30 min. Remove from oven, carefully flop each slice of eggplant and evenly distribute marinara sauce over slices. Top with provolone and Parmesan cheeses. Return to oven and bake until eggplant it tender and cheese is melted and bubbling, 10-15 min. Serve hot.
"God gives us a new start."
Love,
MM
(serves 4)
Coconut* oil cooking spray
2 large eggs
1&1/2 cups panko breadcrumbs
2 t. garlic powder
2 t. dried oregano
2 T. smoked paprika
1 t. kosher salt
2 T. EVOO
1&12 med. eggplants, sliced into 1/2" thick rounds (about 16 slices)
1 jar (24 oz.) storebought marinara sauce (preferably Rao's)
1/2 lb. sliced smoked* provolone cheese
(about 12 slices)
1/4 cup freshly* grated Parmesan cheese
Preheat oven to 375 with the rack in the center position. Line a rimmed* sheet pan with foil; mist with cooking spray. In a med. owl, whisk eggs until smooth. In another med. bowl, stir together panko, garlic powder, oregano, paprika, salt and olive oil until combined. Dip each slice of eggplant first into beaten egg, allowing excess to drop off and then into panko mixture, pressing to coat. Place coated eggplant slices on prepared sheet pan, nestling them as close together as possible. Mist eggplant with cooking spray. Transfer to oven and bake 30 min. Remove from oven, carefully flop each slice of eggplant and evenly distribute marinara sauce over slices. Top with provolone and Parmesan cheeses. Return to oven and bake until eggplant it tender and cheese is melted and bubbling, 10-15 min. Serve hot.
"God gives us a new start."
Love,
MM
Sunday, November 26, 2017
Thanksgiving Pie
This hearty, flavor-packed dinner is made from Thanksgiving leftovers!
(serves 6)
2 9" unbaked pastry pie crusts
12 oz. thick sliced boneless turkey breast
2 cups turkey gravy
2 cups buttered mashed potatoes
1/2 cup cranberry sauce or 1 oz. dried cranberries
2 cups prepared herb seasoned stuffing
1/4 t. freshly* ground pepper
Kosher* salt, to taste
1 egg, beaten with 1 t. water*
Preheat oven to 350. Line pie plate with 1 unbaked crust. Place turkey in bottom of crust. Pour 1 cup gravy over turkey; cover with mashed potatoes. Add a layer of cranberry sauce. Spoon stuffing over cranberries. Pour on remaining gravy. Sprinkle with S&P. Cover with top crust; flute edge. Brush egg wash on top of crust. Place on a rimmed* baking sheet. Bake 45 min. or until golden brown.
"It's wiser to surrender before the miraculous scope of human generosity, and to just keep saying thank you, forever and sincerely."
Love,
Machete Milletti
(serves 6)
2 9" unbaked pastry pie crusts
12 oz. thick sliced boneless turkey breast
2 cups turkey gravy
2 cups buttered mashed potatoes
1/2 cup cranberry sauce or 1 oz. dried cranberries
2 cups prepared herb seasoned stuffing
1/4 t. freshly* ground pepper
Kosher* salt, to taste
1 egg, beaten with 1 t. water*
Preheat oven to 350. Line pie plate with 1 unbaked crust. Place turkey in bottom of crust. Pour 1 cup gravy over turkey; cover with mashed potatoes. Add a layer of cranberry sauce. Spoon stuffing over cranberries. Pour on remaining gravy. Sprinkle with S&P. Cover with top crust; flute edge. Brush egg wash on top of crust. Place on a rimmed* baking sheet. Bake 45 min. or until golden brown.
"It's wiser to surrender before the miraculous scope of human generosity, and to just keep saying thank you, forever and sincerely."
Love,
Machete Milletti
Saturday, November 25, 2017
Spiral Omelet Supreme
This roly-poly omelet is a fun new way to do eggs for brunch! If you want diff. veggies, just substitute 2 cups of your favs.
(serves 8)
4 oz. cream cheese with chives*, softened
3/4 cup 2% milk
1/4 cup plus 2 T. grated Parmesan cheese, divided
2 T. all-purpose flour
12 large eggs
2 t. canola oil
1 large red* bell pepper, chopped
1 cup sliced fresh cremini* mushrooms
1 small sweet* onion, chopped
1&1/4 t. Italian seasoning, divided
1&1/2 cups shredded part-skim mozzarella cheese
1 plum or Campari* tomato, seeded and chopped
Preheat oven to 375. Line bottom and sides of a greased 15x1-x1" pan with parchment paper; grease paper. Beat cream cheese until soft; slowly beat in milk. Beat in 1/4 cup Parmesan and flour. In a large bowl, beat eggs until blended. Add cream cheese mixture; mix well. Pour into prepared pan. Bake until set, 20-25 min. Meanwhile, in a large skillet, heat oil over med.-high heat; sauté pepper, mushrooms, and onion until crisp-tender, 3-4 min. Stir in 1 t. Italian seasoning. Keep warm. Remove omelet from oven; top with mozzarella, tomato, and pepper mixture. Starting with a short side, roll up omelet jelly-roll style, lifting with the parchment and removing it as you roll. Transfer to a platter. Sprinkle with the remaining grated Parm. and Italian seasoning.
"Shall we make a new rule of life...always try to be a little kinder than is necessary." ~ from the book Wonder
Love,
MM
(serves 8)
4 oz. cream cheese with chives*, softened
3/4 cup 2% milk
1/4 cup plus 2 T. grated Parmesan cheese, divided
2 T. all-purpose flour
12 large eggs
2 t. canola oil
1 large red* bell pepper, chopped
1 cup sliced fresh cremini* mushrooms
1 small sweet* onion, chopped
1&1/4 t. Italian seasoning, divided
1&1/2 cups shredded part-skim mozzarella cheese
1 plum or Campari* tomato, seeded and chopped
Preheat oven to 375. Line bottom and sides of a greased 15x1-x1" pan with parchment paper; grease paper. Beat cream cheese until soft; slowly beat in milk. Beat in 1/4 cup Parmesan and flour. In a large bowl, beat eggs until blended. Add cream cheese mixture; mix well. Pour into prepared pan. Bake until set, 20-25 min. Meanwhile, in a large skillet, heat oil over med.-high heat; sauté pepper, mushrooms, and onion until crisp-tender, 3-4 min. Stir in 1 t. Italian seasoning. Keep warm. Remove omelet from oven; top with mozzarella, tomato, and pepper mixture. Starting with a short side, roll up omelet jelly-roll style, lifting with the parchment and removing it as you roll. Transfer to a platter. Sprinkle with the remaining grated Parm. and Italian seasoning.
"Shall we make a new rule of life...always try to be a little kinder than is necessary." ~ from the book Wonder
Love,
MM
Friday, November 24, 2017
Chicken Scarapiello
This healthy family dinner is made on a rimmed sheet pan ~ one and done!!
(serves 5)
2 red bell peppers, cut into 1" pieces
1 yellow* or orange* bell pepper, cut into 1" pieces
1 cup grape tomatoes
1 med. fennel bulb, trimmed, cored, and sliced 1/4" thick
5 cloves garlic, halved
2 T. EVOO
1/2 t. freshly ground pepper
1/4 t. plus 1/8 t. kosher* salt
10 bone-in chicken pieces (breasts, thighs, and drumsticks), about 2&1/2 lbs.
1/2 t. dried Italian seasoning
4 links chicken sausage, not precooked; about 12 oz.
Sourdough or Italian bread (optional)
Heat oven to 425. Toss first 5 ingredients with 1 T. oil, 1/4 t. pepper, and 1/8 t. salt, and spread onto rimmed sheet pan. Toss chicken with 1 T. oil, 1/4 t. pepper, 1/4 t. salt, and the Italian seasoning. Add to pan along with sausages. Roast 35 min., turning sausages halfway though. Remove from oven. Cut sausages on the diagonal into 1/2" thick slices. Divide veggies and sausage among 5 plates, and top each with 2 pieces of chicken. Serve with bread, if desired.
"Our hearts will have no peace til they rest in You."
Love,
MM
(serves 5)
2 red bell peppers, cut into 1" pieces
1 yellow* or orange* bell pepper, cut into 1" pieces
1 cup grape tomatoes
1 med. fennel bulb, trimmed, cored, and sliced 1/4" thick
5 cloves garlic, halved
2 T. EVOO
1/2 t. freshly ground pepper
1/4 t. plus 1/8 t. kosher* salt
10 bone-in chicken pieces (breasts, thighs, and drumsticks), about 2&1/2 lbs.
1/2 t. dried Italian seasoning
4 links chicken sausage, not precooked; about 12 oz.
Sourdough or Italian bread (optional)
Heat oven to 425. Toss first 5 ingredients with 1 T. oil, 1/4 t. pepper, and 1/8 t. salt, and spread onto rimmed sheet pan. Toss chicken with 1 T. oil, 1/4 t. pepper, 1/4 t. salt, and the Italian seasoning. Add to pan along with sausages. Roast 35 min., turning sausages halfway though. Remove from oven. Cut sausages on the diagonal into 1/2" thick slices. Divide veggies and sausage among 5 plates, and top each with 2 pieces of chicken. Serve with bread, if desired.
"Our hearts will have no peace til they rest in You."
Love,
MM
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