Sandwich Nicoise (taste)

"Rethink the classic combo of meats, cheese, and tomato on your sandwich."
Editor's note: I LOVE Jeff Mauro (The Sandwich King): "Crust to Crust is a MUST!!"
(serves 1)

2 slices olive bread
Chunks of tuna (in olive oil* drained well*)
Hard-boiled eggs, sliced*
Campari* tomatoes, sliced*
Mixed greens
Dijon mustard

"Combine for a flavor explosion."

"The Lord shall guide thee continually, and satisfy thy soul."

Stay Cool and Hydrated.

Love,

MM

Garlic Red Potatoes

Simple and Savory Side!! Editor's note: this recipe calls for turning on the oven, but if you want to do the potatoes on the grill outside, put in a disposable foil container with a foil lid or use aluminum foil to secure, place on the indirect heating part of the grate (not over the coals), or close the top of your bbq device, and your nose will tell you when to check the potatoes. Remember, when you see an asterisk*, it denotes a change I would make to the recipe, or a suggestion............

2 lbs. small red potatoes, quartered
1/2 stick Kerrygold* butter
2 t. minced garlic
3/4 t. coarse* kosher* salt
3 T. fresh lemon juice (1 large lemon)
2 T. freshly* grated Parmesan cheese
Chopped* fresh flat-leaf parsley, for garnish*

Preheat the oven to 350. Put potatoes in a 9x9" or 7x11" baking dish. Combine butter, garlic, salt and lemon juice in a small bowl; pour over potatoes and stir to coat. Sprinkle cheese on top. Cover dish with foil and bake 40 min. until potatoes are tender and lightly browned, about 10 min. more. Garnish with chopped parsley for serving*.

"We are never outside the watchful care of our heavenly Father".

STAY COOL today. Drink WATER!!

Love,

MM

Honey Roasted Carrots

"Simple, Easy, Delicious."
(no serving size)

8 large organic* carrots, (1&1/2 lbs.), peeled and quartered
3 T. olive oil
1/4 cup honey
1/2 t. kosher* salt
1/2 t. black pepper

Preheat oven to 350. Arrange carrots in a single layer in a 9x13" glass baking dish. Add oil and toss to coat. Drizzle with honey and sprinkle with S&P. Toss to coat. Bake until carrots are tender and thickest part can be pierced easily with a knife, 40-45 min. Serve with pan juices spooned on top.

"Don't Quit!!"

Love,

Machete Milletti!!

Pan-Seared Flounder (Tilapia, Fluke, or Sole) ~ Adapted recipe from AR mag.

Editor's note.: I LOVE Flounder!!! Once - on a Florida vacation by myself - I walked from my motel on the beach.to the port, and talked to the fishermen returning with their Catch of the Day. I asked them where they would recommend I walk to for flounder that evening. I went through a torrential downpour (typical of FL.) to a little tiny joint, and had the BEST I had ever had!! This humble and simple recipe might just rival. Think of Sole Menieure..................................I once saw Julia Child (ONE of my Culinary Heros!!) make Sole Menieure - what FUN to watch her and listen to her wisdom and wit as she described how she made it for dinner for Paul and her.
(serves 4)

4 (4 oz.) fish (of your choice*) fillets
1/2 t. kosher* salt
1/2 t. freshly* ground black pepper
1/3 cup flour (with or without Gluten*)
1&1/2 T. EVOO (Extra Virgin Olive Oil)
2 T. butter (the original recipe calls for unsalted - I use Kerrygold salted butter, almost exclusively*)
A few capers, rinsed
Lemon wedges, for serving

Rinse fish fillets and pat dry. Sprinkle both sides of fish with S&P. Put flour in a shallow bowl, then dredge fish in flour, shaking off excess. Heat oil in a skillet over med.-high heat. Cook fish until it flakes easily with a fork, about 2 min. per side. Transfer to a serving platter (and keep warm*). Turn off  heat under skillet, and pour off any oil in pan. Add butter and capers to skillet. and swirl until melted, about 10 sec. Pour equally over fillets, and serve with lemon wedges and a BIG ol' SMILE!!*

"Be the SMILE of God" today. And, Happy Friday, Friends!!!

Love,

MM

Prosciutto-Wrapped Chicken with Goat Cheese Pesto (Haggens)

Editor's note: I WANT THIS RIGHT NOW, don't you?? REMEMBER, read the recipe all the way through before you embark on any culinary adventure!!
(no serving size given)

8 oz. Montchevre goat cheese (or any goat cheese you like*)
2 T. pesto
4 boneless chicken breasts (or boneless chicken thighs*)
Sundried tomatoes (I would use grilled/marinated artichoke hearts*)
Basil leaves (I would use lemon basil*), plus more cut julienne* for serving*
6 slices prosciutto

Preheat oven to 3745. In a med. bowl combine the goat cheese with the pesto. Using a small SHARP* knife, cut each chicken part into 2-3 even pieces. Cut a slit in the middle of each chicken piece, moving knife back and forth in slit to form a pocket. Divide cheese mixture among chicken pockets and stuff into slits cut into chicken. place strips of tomatoes and a basil leaf on top of the cheese. Cut prosciutto into 1" strips. Wrap the chicken piece with prosciutto and press to seal the cheese inside. Heat olive oil in an oven proof skillet to med. high. Sear chicken on each side for about 2-3 min., until crispy. Place skillet in oven and bake for 10-12 min.

"Through the Son we can enjoy life in God's kingdom".

Don't forget to have some FUN today. I KNOW I will!!

Love,

Machete Milletti

Make Your Own Pesto - Haggen's

Editor's note: in this recipe, you are invited to discover "The magic of basil" which is "Explosively Flavorful....Surprisingly Nutritious". "Fresh, fragrant basil is a kitchen staple in cultures across the globe. There are more than 60 varieties, each with their own flavor and color profile. Work basil into your daily diet, because those little leaves contain heaps of vitamins and minerals that boost your body's function, including Vitamins K, A, and C, plus calcium, iron, folate, copper, manganese, and magnesium." Editor's note:  I am growing 2 types of basil on my balcony farm: Thai - which is fab. with shrimp and curries, and Dolce Fresca which has an incredible aroma and great for caprese salads!!

(no serving size given)

2 cups basil leaves, loosely packed

2 cloves garlic

2 T. pine nuts, toasted

1 t. lemon zest

1 T. freshly* squeezed* lemon juice

1/2 cup Parmesan cheese, grated

1/2 cup EVOO (Extra Virgin Olive Oil)

Kosher* salt and freshly* ground black* pepper

In a food processor, combine all ingredients except olive oil. Pulse ingredients until almost smooth. Slowly add oil until mixture forms the desired consistency - for you*. Season to taste with S&P.

"God's promises are sure".

Love,

MM

Lamb Tidbits (the countries of Australia and New Zealand from "The Best of the Pacific" Cookbook)

The quote: "Australians and New Zealanders aren't big on appetizers, but they do like this one taught them by Greek immigrants who continue to arrive in both countries. As lamb is also a favorite of the Greeks, this was a natural for all residents. Some say the Greeks are drawn to Australia and New Zealand because of the high quality and low price of lamb." Editor's note - I LOVE lamb. In fact, my fav. meal is Alaskan King Crab Legs and Lamb Loin Chops!!!!!!!!! Again, remember an asterisk* denotes changes I would make or recommend.*
(serves 6)

2 lbs. lean lamb from the leg, cut into 1/2" cubes
2 t. kosher* salt
1 t. freshly* ground black pepper (white pepper contains Gluten*)
Juice of 3 lemons mixed with 2 t. of dry oregano
Lemon wedges*, for serving

Place lamb in equal portions on 6 skewers (if using wood, be sure to soak in water for at least an hour before cooking to prevent the skewer from burning - esp if you plan to cook these on the outdoor wgrill*). Sprinkle evenly with S&P* (salt and pepper). Cook, preferably over charcoal or under a broiler, about 8 min. turning constantly so the meat browns evenly. Be careful not to overcook; the meat should be moist and pink inside (medium rare*- medium* - 145* degrees on an insta-read thermometer*). Pour the lemon juice mixture into a wide flat plate. Roll the lamb cubes on the skewers in it, coating well, then broil again 20 seconds on each side. Serve on skewers with lemon wedges.

"Whoever refreshes others will be refreshed".

Love,

MM (AKA Machete Milletti/chef Deb)