Bobby Flay's Savory Yogurt Bowl with Chickpeas, Cucumber, and Beets

We will end the year on a healthy note!
(serves 2)

2 T freshly* squeezed lemon juice
1 T. tahini
1/8 t. chile powder
1/8 t. turmeric
Kosher salt
Freshly ground black pepper
1/2 cup chickpeas, drained and rinsed well*
1 cup diced Persian cucumber
1 T. red wine vinegar
1 T. chopped fresh dill
S&P, to taste
1 small peeled and grated red beet
1/8 t. ground cumin
1 T. chopped flat-leaf parsley
1 T. freshly squeezed lemon juice
S&P, to taste
1 cup 2% plain Greek yogurt
1 T. EVOO
1 T. chopped toasted pistachios
1 T. toasted fennel seeds

In a small bowl, whisk together first 6 ingredients through pepper. Add the chickpeas; toss to coat. In a second bowl, toss together next ingredients. IN a third bowl, combine the next 5 ingredients; toss to combine. Divide the yogurt between 2 other bowls. Divide chickpeas, cucumber and beets between each serving Drizzle with olive oil. Garnish with pistachios and fennel seeds.

"As we look ahead to the new year, let's remember that God as always been and always will be faithful."

Love,

MM

Almond-Coconut Chicken Satay

Dinner tonight: Plan, Shop, Cook, SAVOR!!
(serve 4)

1/2 cup unsalted almond butter
1/2 cup light coconut milk, well-stirred
6 T. fresh lime juice (about 3 limes), divided
4 t. Thai red curry paste1 lb. skinless, boneless chicken breats, cut into bite-size pieces
Coconut* oil cooking spray
8 - 8" wooden skewers, soaked in water
1/2 t. kosher salt, divided
3 cups thinly sliced English cucumbers
1 cup thinly sliced red bell pepper
1/4 cup minced fresh cilantro
1/4 t. freshly* ground pepper
1/8*-1/4 t. crushed red pepper
2 T. unsalted roasted almonds, chopped

Combine almond butter, coconut milk, 1/4 cup lime juice, and curry paste in a med. bowl, stirring until smooth. Place 1/2 cup almond butter mixture in a small bowl; reserve. Add chicken to remaining almond butter mixture; toss to coat. Refrigerate 15 min. Remove chicken from almond butter marinade; discard marinade. Heat a grill pan over me-high; coat with cooking spray. Thread chicken evenly onto skewers; sprinkle with 1/4 t. salt. Add chicken skewers to pan; cook, stirring occasionally, until done, about 5 min. Combine cucumbers, bell pepper, cilantro, remaining 2 T. lime juice, remaining S&P, and crushed red pepper in a bowl; toss. Serve salad with chicken skewers and reserved 1/2 cup almond butter mixture. Sprinkle with almonds.

"I'm there to support NOT criticize."

Love,

MM

Sesame Shrimp with Ginger Broccoli

"We achieve a deep-fried effect by incorporating sesame seeds into a light Panko coating that cooks to perfect crunchiness in just a little oil. A squeeze of Sriracha adds big flavor with minimal effort.". And, it is pretty!!
(serves 4)

1&1/2 T. brown sugar
1 t.*-1 T. Sriacha chili sauce
2 large egg whites
1/2 cup whole-wheat Panko (Japanese breadcrumbs)
1/2 cup toasted sesame seeds
1&1/2 lbs. large shrimp, peeled and deveined (tails on)
2 T. canola or veg.* oil, divided
1 T. toasted sesame oil, divided
1/2 t. kosher salt, divided
1/2 t. freshly ground black pepper, divided
1 T. sliced garlic
1 T. finely chopped peeled fresh ginger
2 (12 oz.) broccoli heads, cut into florets with stems attached - cut on an angle*
1/4 cup water
4 lemon crowns*

Whisk together brown sugar, Sriracha, and egg whites in a shallow dish. Combine Panko and sesame seeds in a shallow dish. Working in batches, add shrimp to egg mixture; dredge in Panko mixture. Heat 1&1/2 t. oil and 1&1/2 t. sesame oil in a large nonstick skillet over med.-high. Add half of dredged shrimp; cook until golden brown, 2-3 min. per side. Remove from pan. Repeat process with remaining oil and sesame oil; add remaining shrimp. Drain shrimp on paper towels*. Sprinkle with 1/4 t. each S&P. Heat remaining 1 T. oil in pan over med.-high. Add garlic and ginger; cook, stirring constantly, 1 min. Add broccoli; cook until lightly browned, about 2 min. Add water; cover and cook until crisp tender, 2-3 min. Uncover; sprinkle with remaining S&P. Serve with shrimp, and lemon crowns.

"Balance, my Darling, is not letting anybody love you less than you love yourself."

Happy Friday, Friends!!!!

Love,

Machete Milletti (aka Chef Deb)

Sweet and Sour Cabbage Rolls

These are perfect for a chilly winter night; cheese-topped beef and mushroom stuffed cabbage rolls are blanketed with a tasty tomato sauce flavored with red wine vinegar, maple, and Worcestershire!
(serves 4)

8 whole leaves from 1 large cabbage
3 cups boiling water
1 T. EVOO
1 large sweet* onion, diced
1/4 t. kosher* salt
8 oz. lean ground beef
1 cup finely chopped cremini* mushrooms
1/2 t. freshly* ground pepper
3 T. tomato paste
3 T. red wine vinegar
3 T. dark pure maple syrup
2 t. Worcestershire sauce
1 can (15 oz.) tomato sauce
1 cup shredded part-skim mozzarella

Stack cabbage leaves in a large Dutch oven; pour boiling water over top. Cover; set over high heat and boil, rotating top leaves to bottom as stack shrinks. Cook 4-6 min. until cabbage is just tender enough to be pliable, but not so soft that it tears. Drain; lay leaves on work surface to cool. Heat oil in a large nonstick skillet over med.-high heat. Add onion and salt; cook, stirring often, 6-8 min, until onion is soft, translucent, and starting to brown. Add beef, mushrooms, and pepper; cook, breaking up with wooden spoon, 3-4 min. until beef is browned and no pink remains. Add tomato paste; stir until beef and onion are coated and paste is not clumpy. Add vinegar, syrup, and Worcestershire sauce; bring to a simmer, stirring often. Remove from heat. Spoon 1/4 cup filling onto each cabbage leaf; roll, tucking in the sides. Arrange rolls in the skillet side by side, seam side down. Pour tomato sauce over rolls. Cover; place over med.-low heat. Cook in simmering sauce about 20 min until rolls are heated through and cabbage is tender. Remove lid; sprinkle with mozzarella. Cover; cook 1-2 min. until cheese melts. Let rolls stand 10 min. before serving.

"Be Accurate and Decisive!"

And, don't forget to have some FUN!!!!!

Love,

MM;

Horseradish Roast Beef Roll-Ups

Here is a fab. way to use your leftover Christmas prime rib!!
(serves 4)

12 med. stalks asparagus
12 thin slices roast beef
MM's Horseradish Sauce (I use Beaver's Hot Prepared Horseradish, sour cream, a couple of
     drops of Tabasco, lemon juice, and freshly ground black pepper*)

Trim the tough, fibrous ends of the asparagus stalks with a paring knife or vegetable peeler. Blanch stalks in a salted pot of boiling water, and cool stalks in ice water. Once cooled, remove and pat dry. Roll each stalk of asparagus with a piece of roast beef and serve with the horseradish sauce for dipping. OR, you could schmear the inside of the roast beef thinly with sauce before you roll it up around the asparagus*.

I hope you all had a wonderful Christmas day and got all your heart's desires - but more importantly - were able to spend precious time with loved ones.

To HIM be the Glory!!

Love,

MM

MM's Christmas Ham!!

Here is how I am making my ham for our Christmas FEAST. It is the same way I made it for the "Youts" Christmas party at Church. And, they gobbled it up with rave reviews; no brag, just fact!
(serves 6-8)

1 spiral cut ham (9-10 lb.)
Brown sugar
Dijon mustard
Pineapple rings in their own juice (save juice)
Whole cloves
Fresh ginger, grated
Ginger Ale
About half of the dry glaze packet that comes with the ham

Place the ham in a large crockpot. In a small bowl, place brown sugar, and add enough mustard to make a paste. Rub paste all over ham. Affix the pineapple rings to the ham with whole cloves - use 4-5 cloves per ring. Sprinkle grated ginger over ham. Carefully pour pineapple juice and ginger ale over ham. Sprinkle the dry glaze mix over ham. Cover and cook on low for 2-3 hours til warmed through. I am serving  deviled eggs for Val, a relish tray (blue cheese stuffed olives, marinated artichoke salad, black olives, pickles okra, and spiced apple rings for my Aunt Donna), haricot verts with minced garlic, lemon zest and juice, Kerrygold butter, and almonds, cheesy scalloped potatoes, Yukon gold mashed potatoes, and a crème brulee tart from Trader Joe's. There will be warm rolls and butter, and a blue cheese spread with crackers, plus herb and garlic stuffed Brie, Oh, and celery sticks filled with herbed goat cheese and topped with sliced green olives. Michelle is making ham gravy. Sounds YUMOLA to me.

"May the God of hope fill you with all joy and peace as you trust in Him.

Love,

Machete Milletti

MERRY CHRISTMAS!!

Hot Toddy

Also from the paper, "Leave a cup of this out for Santa tonight, and he might leave something nice for you!"
(serves 1)

1&1/2 oz. blended Scotch whisky
1/2 oz. freshly* squeezed* lemon juice
1/2 oz. honey
3/4 cup boiling water
1 cinnamon stick
1 lemon slice

Combine the whisky, lemon juice, honey, and water in a heat proof glass or mug. Stir to dissolve honey. Garnish with the cinnamon stick and lemon slice.

Ho Ho Ho!!!

Love,

MM