"Classic" Deviled Eggs (America's Test Kitchen - Seattle Times)

Editor's note*: Who doesn't LOVE a deviled egg?? I am sure some don't but, I KNOW that I will be first in  line to get one!!!!  I saw this one in the Seattle Times newspaper, and wanted to share it with you, Dear Readers. Remember, that when I use an Asterisk*, it denotes changes I would make, or have made. Or possibly a shortcut or "hack" to the original recipe*. These are their words: "The best deviled eggs start with the best hard cooked eggs. Fresh herbs, cider vinegar, Dijon, and cayenne elevated the filling, and we also created two variations: one with aromatic curry powder, and another with crisp bacon and fresh chives. This recipe can be doubled. If you prefer, use a pastry bag fitted with a large plain or star tip to fill the egg halves." Editor's note*: you can also make a "pastry bag" using a baggie by cutting a little off one of the bottom corners!*  Also, T stands for Tablespoon, and t. stands for teaspoon*. EVOO* stands for Extra Virgin Olive Oil* in any recipe I* offer for your reading and cooking PLEASURE*!!!
(makes 12 egg halves. Start to finish: 35 minutes)

6 large eggs, (white* or brown*)
3 T. mayonnaise (your choice of kind*)
1 T. minced fresh flatleaf* parsley, plus 12 small whole parsley leaves, for garnish
1 t. cider (unfiltered* apple*) cider vinegar
1 t. Dijon mustard
1/4 t. Worcestershire sauce
Pinch cayenne (or plain* paprika* or smoked paprika*)

1. Bring 1 inch water to rolling boil (constant bubbles*) in a medium saucepan over high heat. Place eggs in        steamer basket. Transfer basket to saucepan. Cover, reduce heat to med.-low, and cook eggs for 13            minutes.
2. When eggs are almost finished cooking, combine 2 cups ice cubes and 2 cups cold water in medium              bowl. Using tongs or spoon, transfer eggs to ice bath; let sit for 15 min. Peel before using.
3. Halve eggs lengthwise with a paring knife. Transfer yolks to bowl; arrange whites on serving platter. Mash      yolks with fork until no large lumps remain. Add mayo. and use rubber spatula to smear mixture against        side of bowl until thick, smooth paste forms, 1-2 min. Add minced parsley, vinegar, mustard,                        Worcestershire, and cayenne, and mix until fully incorporated.
4. Transfer yolk mixture to small heavy-duty plastic bag. Press mixture into 1 corner and twist top of bag.          Using scissors, snip 1/2" off filled corner. Squeezing bag, pipe yolk mixture into egg white halves.                  Garnish with paprika* and parsley leaves before serving.

*You, too, CAN create Exceptional Culinary Delights*!

Have FUN today*! And, Always be Grateful for what you DO have!!!*

Love,

Machete Milletti (aka MM, aka Chef Deb)

Little Reubens (Kraft)

Editor's note: I LOVE REUBENS!! Bring it!!! Esp. made with with marble rye. Holy Moly - YUMOLA*.
Prep time: 30 min. Makes 48 servings - so PARTAAAAY😉👍*

What you need:
2 cans (8 oz. each) refrigderated crescent dinner rolls
1 cup Chilled* sauerkraut, drained, patted dry (chilled/cold sauerkraut has probiatics*)
1 pkg (16 oz.) Little Smokies (mini smoked sausages* - drain package over sink or trash*)
1 cup Thousand Island Dressing
1 t. prepared horseradish

Make it:
Preheat oven to 375. Unroll dough into 16 triangles; cut each triangle lengthwise into thirds.Place 1 T. sauerkraut and 1 sausage on wide end of each triangle.Roll up; place points sides down, on ungreased rimmed* baking sheet. Bake 12 min. or until golden brown. Meanwhile, mix dressing and horseradish. Serve as a dipping sauce with the appetizers.These would be great for sleepovers!*

"God meets our needs".

Go out of your way today to help someone, and have FUN doing it. today*. We MUST work together if our Goal is to achieve happiness!*

Love,

MM

Guide to Grilling Veggies (Kitchen Prescription)

Sam Kass, now the senior food analyst for NBC News, offers these tips on getting the BEST flavor when you grill your veggies:

1. Cut the vegetables into big pieces that are more or less equal in size so each piece cooks evenly, but is not
    overcooked.. (Bigger pieces also won't slip through the grill grates.)

2.  Prep the grill by pouring a neutral-flavored oil, like grapeseed or veg. oil, on a rag. Then use tongs to rub       the rag on the grates, which will help keep food from sticking.

3.  Turn and shuffle vegetable pieces as they begin to char. "Cook until you like what you see,"  Kass says.
     "I tend to think the more color the better."

Editor's note: I have a veggie grilling pan that is square with small holes and sloped backwards sides which is really handy. I just spray it with coconut oil cooking spray.You can also make your own grill pan by taking a heavy duty disposable pan and poking holes in the bottom - for"'camping cooking"  - which is making due with what you have around the house, backyard, or campsite.

"One great question underlies our existence," the Dalai Lama said. "What is the purpose of life?"
     ~ from The Book of Joy (written by His Holiness the Dalai Lama and Archbishop Desmond Tutu with
        Douglas Abrams) I am currently reading this book!*

"Be the Smile of God!"

Love,

MM (also know as Machete Milletti, and chef Deb)

5 Minute Catalina Crunch Salad (from Kraft)

Editor's note to any new readers (and WELCOME!!): I am a Gourmet and Personal chef, and dedicated FOODIE!!! My intention with this blog is to give YOU, my followers, ideas, and suggestions. If you see MM's preceding the recipe title, it is MY recipe. If you see an asterisk*, it denotes suggestions, or changes I would or have made. Recipes are only what they are. - GUIDELINES!! YOU get to decide which ingredients to include, and which to leave out. Example: you HATE cilantro. Leave it out. You LOVE flat leaf parsley, Use that!! I will give credit to any recipe I see in my millions (not literally) of food mags. and cookbooks I own, unless there is a specific caviot that prohibits me from sharing culinary creation ideas with YOU. I also strongly advise you to read through the entire recipe before embarking on the journey, as it might require overnight marination. It is also VERY helpful to watch the Food Network Channel on TV or your computer/phone, etc. for ideas!! Nuff said....................

(Prep time: 5 min./Total: 5 min/Makes 4 servings (again, double or half depending on YOUR needs!!*)

What you need:
1 large head romaine (I would use iceberg*) lettuce, torn or cut* (about 10 cups)
3 cups sliced cooked chicken breast (rotisserie chix is great for this*) about 3/4 lb.
2 cups fresh sugar snap peas, (I grow these on my balcony farm*), cut crosswise in half
1 large tomato (I love Campari*), cut into wedges
1 green, yellow, or red sweet bell pepper, cut into strips
1/4 cup Kraft Classic Catalina Dressing (or YOUR choice of the dressing YOU like*)
1/3 cup Planters Dry Roasted Sunflower Kernels (or pepitas*, or walnuts*, or almonds*)

Make it: 
Toss first 5 ingredients in a large bowl (a see through glass trifle bowl is great for this if preparing for a crowd*). Drizzle with dressing just before serving; toss lightly. Top with sunflower kernals.

REJOICE, and be GLAD!!!!!! Make sure you get to have some FUN today!!

Love,

Machete Milletti (aka MM, aka chef Deb)

"Quick" Pickled Beets

I LOVE pickled beets. So good julienned on a salad, or alongside a hard boiled egg. And, So good for you, too!!!
(serves 4)

1 lb. small cooked beets
1/2 cup distilled (white*) vinegar
1/4 cup sugar (I used Sugar in the Raw - turbinado - sugar*)
1/4 t. coarse* kosher* salt
1/2 t. whole black peppercorns (white peppercorns contain Gluten*)
2 bay leaves

Combine vinegar and sugar in a small saucepan. Bring to a boil. Simmer for 5 min., or until sugar dissolves*. Remove from heat. Stir in salt, peppercorns, and bay leaves. Put beets in an airtight container. Pour liquid over beets. Cover and chill. Discard bay leaves and peppercorns* before serving.

"Treat others the way you would like to be treated."

Love,

Machete Milletti (MM)

Layered Cobb Salad

Here's an easy to prep. winner for those hot days and nights when the LAST thing you want to do is turn on your oven - plus it's pretty and transportable - so perfect for dining al fresco in your backyard, parties, and picnics! Editor's note: Don't forget that if you see an asterisk*, it denotes changes or suggestions I have made to the original recipe. And, if you see "MM's" proceeding the title, it means is it my recipe.
(serves 16)

6 cups tightly packed chopped romaine or iceberg* lettuce
2 cups halved cherry or plum* tomatoes
3 cups chopped cooked chicken (I like to use rotisserie* chicken)
1 large avocado, halved, pitted, peeled, and chopped
1 small red onion, chopped
1 cup Ranch dressing
1 cup shredded sharp* cheddar cheese
8 slices uncured* (no nitrates or 'trites*) bacon, cooked and crumbled

Layer first 5 ingredients in a deep glass* bowl (a Trifle* bowl is GREAT for this). Spoon dressing evenly over salad; spread, if necessary, to completely cover salad. Top with cheese and bacon. Refrigerate 1 hour before serving.

"To God be the Glory great things He hath done."

Happy First Friday of Summer, Friends. Have FUN today!!

Love,

Machete Milletti (Chef Deb)

Tomato Sandwich

I have discovered that this simple sammie is one of the pure JOYS of Summer!! Editor's note: to any new readers, WELCOME!! When you see that I have used an asterisk* in a recipe, that denotes either changes I have made, would make, or suggestions for you. Again, a recipe is just a guideline. YOU get to choose which ingredients to leave in, out, or change to suit your liking!!
(serves 1)

2 slices of your fav. bread, not toasted*
GOOD mayonanaise of your choice
Firm, but ripe tomato (I like vine ripened* for this, but Campari's* work well, too)
Coarse* kosher* salt or flaky* sea* salt, such as Maldon*
Freshly* ground black pepper, if desired (FYI: white pepper contains Gluten)

Slather mayo. generously on one side of each slice of bread. Cut the tomato into thick slices. Place tomato slices on mayo. on one slice of bread. Lay other slice of bread. Add S&P, if desired*. Press sammie together lightly with the palm of your hand. Take your first bite, and SAVOR the goodness!!!

"What is the purpose of life? After much consideration, I believe that the purpose of life is to find happiness."
     ~ The 14th Dalai Lama - from The Book of Joy

Don't forget to have some FUN today!!!

Love,

Chef Deb (aka Machete Milletti)