Greek Lemon Chicken with Potatoes and Kalamatas

I made this yesterday, and it was insanely GOOD!! Holy Moly. Plus it has 19.1 grams of protein.
(serves 4-8)

4-5 pieces chicken, bone in, skin on (I used thighs*)
Kosher* salt
4 Yukon* potatoes (about 2 lbs.) scrubbed clean, cut into thin wedges
1 med. sweet onion, halved then sliced
1 t. freshly* ground pepper
2 T. quality EVOO, plus 1/2 cup more for later
1/4 cup freshly squeezed* lemon juice
12 fresh garlic cloves, minced
1&1/2 T. dried rosemary (I used 2 T. fresh*)
1/2 t. ground nutmeg
2 cups low sodium* chicken broth
1 lemon, sliced, plus 4 slices preserved* lemon, rinsed
12 or more* pitted kalamata olives
Fresh flat-leaf* parsley, chopped

Pat chicken dry and season generously with salt (lift the skins and apply salt underneath as well). Leave at room temp. for 30 min. Pat dry again if needed. Preheat oven to 350. Place the potato wedges and onions on a large rimmed* sheet pan. Season with salt and 1 t. black pepper. In a large skillet, heat 2 T. olive oil over med.-high heat. Add chicken, skin side down to brown (about 5-7 min.) then flip over and sear briefly, another 3 min. or so; do this in batches if you need to. Transfer from skillet to the prepared sheet pan, nestle between the potato wedges, keeping everything in one layer. In a small mixing bowl, whisk together 1/2 cup olive oil with lemon juice, minced garlic, rosemary, and nutmeg. Pour all over the chicken and potatoes; lift chicken pieces so some of the juice will flow under, and toss potatoes until well coated. Now, pour chicken broth into the pan, but do not pour over the chicken. Place lemon slices over the potatoes and onions. I put a preserved lemon slice on top of each thigh*. Bake, uncovered, for 45 min.-1 hour, until chicken and potatoes are tender. Occasionally, flip the potatoes over. The internal temp. of the chicken should register at 165. Remove from oven and add the olives. Garnish with parsley. Serve with a Greek salad, and a side of pita bread.

"You have a renewable supply of a precious resource: energy. So how will you spend yours? Why waste it on worries and what-ifs? Invest it in your dream and watch them unfold".

Love,

MM

German Schnitzel and Potatoes with Gorgonzola Cream

This on is RIGHT up my alley!!!
(serves 4)

1 pork tenderloin (1 lb.)
1 cup dry Panko* bread crumbs
2 lbs. med. Yukon Gold potatoes, peeled and cut into  1/4" slices
2 cups heavy whipping cream
2/3 cup crumbled Gorgonzola cheese
1 t. kosher* salt
1/4 cup minced fresh Italian flat-leaf* parsley
Lemon wedges

Cut tenderloin into 12 slices. Pound with a meat mallet to 1/2" thickness. Place four slices in a 3-4 qt. slow cooker. Layer with 1/4 cup bread crumbs, and a third of the potatoes. Repeat layers twice; top with remaining bread crumbs. Combine cream, cheese, and salt. Pour over pork mixture; cook on low, covered, until meat and potatoes are tender, 4-5 hours. Sprinkle with minced parsley; serve with lemon wedges.

"Everything you do in life is between you and God. That's it! You are not living your life for anyone else."

Love,

MM

Rich and Creamy Tiramisu

"True to its name, tiramisu is a tasty after-dinner pick-me-up. This version of the classic Tuscan trifle has both coffee and espresso layers of java flavor." Sometimes, ya just GOTTA indulge.................
(makes 16 servings)

Special equipment: 9" springform pan

2 cartons (8 oz. each) mascarpone cheese
5 large egg yolks
1/2 plus 2 T. sugar, divided
1/3 cup plus 2 T. sweet* Marsala wine or liqueur, divided
1/2 t. sea* salt
1 cup heavy whipping cream
3/4 cup strong brewed coffee, room temp.
2 t. instant espresso powder
1 pkg. (7 oz.) crisp ladyfinger cookies
1 T. Dutch-processed cocoa

Stir mascarpone cheese; let stand at room temp. 30 min. Whisk yolks, 1/2 cup sugar, 1/3 cup Marsala and salt in the top of a double boiler until mixture is thickened (ribbon stage), and a thermometer reads 160. Remove from heat; gently whisk in mascarpone until almost smooth. Whip cream and remaining sugar until soft peaks form; fold into mascarpone mixture. Combine coffee, espresso powder, and the remaining Marsala. Briefly dip 8 ladyfingers into coffee mixture, one at a time, and place in the bottom of a 9" springform pan. Top with 1&1/2 cups mascarpone mixture. Repeat two more times. Refrigerate, covered, 6 hours or overnight. To serve, loosen and remove rim; dust the top with cocoa powder.

"Rejoice, and again I say REJOICE!!"

Love,

MM

Andrew Zimmern's Foolproof Fondue

For CHEESE lovers!!
(serves 4-6)

1 garlic clove
1 cup dry white wine
1 T. freshly* squeezed lemon juice
8 oz. grated Gruyere cheese
8 oz. Emmental cheese
4 oz. Appenzeller cheese (or fontina or raclette)
4 t. cornstarch
3 T. Kirsch (cherry brandy)
2 pinches ground nutmeg
Kosher* salt and freshly* ground pepper

Rub the inside of a heavy bottomed pot with cut sides of garlic clove. Add wine, and lemon juice and bring to a simmer over med. heat. Working in batches, stir in cheese and cornstarch. Don't allow the cheeses to boil; be sure each cheese is fully melted and incorporated before adding more. Stir in Kirsch, nutmeg, S&P, to taste. Pour cheese mixture into a fondue pot over low. Serve with sliced cooked sausages, cubed bread, roasted or blanched cauliflower, and boiled cubed potatoes.

"God is the giver of Joy!!"

Love,

Chef Machete Milletti

Stuffed Pizza Crust Dip

This is an ooey, gooey fun time = YUMOLA!!
(serves 4)

2 tubes (8 oz. each) crescent rolls dough or 1 batch pizza dough
8" pieces mozzarella cheese, cut into 16 cubes
4 oz. cream cheese, at room temp.
1/4 cup sour cream
1/4 cup mayonnaise
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 cup pizza sauce
2 oz. sliced pepperoni, or crumbled Italian* sausage*
2 T. sliced black olives
Dried oregano

Preheat oven to 350. Separate or divide dough into 16 pieces. Wrap each piece around a cubes of mozzarella; place in ring around inside edge of 12" ovenproof skillet. Mix cream cheese, sour cream and mayo., then stir in 1/2 cup mozzarella and Parmesan; spread in center of skillet. Spread pizza sauce over cheese mixture; sprinkle on remaining mozzarella, then pepperoni, and olives. Bake until crust is lightly golden brown and cheese on top is melted, 20-3- min. Sprinkle with oregano and serve with a smile!!

"Patience, persistence, and perspiration make an unbeatable combination for success."

Love,

MM

Applebee's Quesadillas!!

Menu description: "Two cheeses, bacon, tomatoes, onion, and jalapenos grilled between tortillas with guacamole, sour cream & salsa".
(serves 1 or 2 as an appetizer)

2 10" burrito-size flour tortillas
2 T. Kerrygold* butter, softened
1/3 cup shredded Monterey Jack cheese
1/3 cup shredded Pepper Jack* or sharp* Cheddar
1/2 medium tomato, seeded* and chopped
2 t. diced sweet* onion or green* onion
1 t. diced canned jalapeno ("nacho slices")
1 slice smoked* uncured* bacon, cooked
1/4 t. finely chopped fresh cilantro
Dash kosher* salt
Sour cream
Guacamole
Salsa or Pico de Gallo*

Heat a large frying or grill* pan over med. heat. Spread half of the butter on one side of each tortilla. Put one tortilla, butter side down, in the hot pan. Spread the cheeses evenly onto the center of the tortilla in the pan. You don't have to spread the cheese all the way to the edge. Leave a margin of an inch or so all the way around. Sprinkle the tomato, onion and jalapeno over the cheese. Crumbled the slice of bacon and sprinkle it over the other ingredients. Sprinkle the cilantro and a dash of salt over all. Top off the quesadilla with the remaining tortilla, being sure that the buttered side is facing up. When the bottom tortilla has browned, after 45-90 seconds, flip the quesadilla over the grill the other side for the same length of time. Remove the quesadilla from the pan, and, using a sharp knife or pizza cutter, cut the quesadilla three times through the middle like a pizza, creating 6 equal slices. Serve hot with sour cream, guacamole and salsa on the side.

"A heart in tune with God can't help but sing His praise."

Happy Friday, Friends!!

Love,

MM

Raspberry-Pistachio Apple Tarts

I saw these 4 ingredients in my Paleo Mag. Couldn't be simpler or prettier!!
(makes 12)

2 large Granny Smith apples, cored
12 T. unsweetened almond butter or sunflower seed butter
6 T. raw, shelled pistachios, roughly chopped
60 fresh raspberries

Cut each apple into 6 rounds slices/rings. Spread each slice with 1 T. of the almond butter. Sprinkle each slice with 1/2 T. of chopped pistachios. Arrange 5 raspberries on each slice. Serve.

"The life that we're living right now - we get one shot at this, and we're not guaranteed tomorrow or the next day. And I believe that with the gift of being granted this life that we have, we should all wake up with joy every single day."

I wish you LOVE and LAUGHTER!!

Chef Machete Milletti