3-4 Roma Tomatoes (slice in half and place in bowl)

3 Fresh Basil leaves (drop them in bowl)

2 cloves of fresh garlic (peel and drop in bowl)

1 Lime (squeeze half the juice in the bowl)

1 Yellow Bell Pepper (Cut in 1/4 for mild or 1/2 for hot and drop into the bowl)

1 Jalapeno Pepper (Cut 1/4 for mild and 1/2 for spicy and drop into the bowl)

Sea Salt (one or two sprinkles into the bowl)

1 Red Onion medium or small, cut 1/4 and drop into the bowl

1 bunch of fresh Cilantro (cut a pinch, 10 leaf petals) and drop into the bowl.

Place your cutting blade in your 10 Uses in 1 Amazing Machine before adding these ingredients in the bowl.  Once you've added everything on this list, place the lid on top and rock the top handle to break up the larger pieces. Then spin the top handle quickly to the right for my signature salsa in just 60 seconds!








  • Sunny O'Malley


  • Sunny O'Malley


 SUPER BOWL CHILI by Chef Vinni Villicano  

 “If you like something sloppy, juicy, spicy, cheesy, and beefy that will stick your ribs, and satisfy your hunger for 6-hours as you enjoy the game, this will do the job.”

Cost: $4 per person. (6-People) for a party of 12 or more, simply double the ingredients.

Time: 30-minutes (Using Chef Vinni’s Manual food processor)

DRINK SUGGESTIONS: Red wine, beer or a cold glass of whole milk!


1-Pound of Ground Beef (Grass fed angus or Bison)

2 cups of dried pinto beans.

1 cup of Chicken stock.

½ of a Sweet Onion (Vidalia)

¼ of a white onion

2-Roma Tomatoes.

1 can of stewed tomatoes

1-Jalepeno Pepper

4-Cloves of fresh Garlic

½ -Yellow Bell Pepper


½ Cup of Sharp Cheddar Cheese

1 large can of tomato sauce

¼-cup of red wine

½ -teaspoon of Cayenne Pepper. (Optional: If you like it really hot!)

1 Table spoon of red chile powder pepper

1 Table spoon of Pink Hymelayan Sea Salt.

1 Table spoon of Black Pepper.

¼ spoon of cumin powder

½ tea spoon of brown sugar.

1-full Kosher Dill Pickle

1-bunch of green onions (Chives)


Prep & pre-cook:

1. Boil pinto beans in a 6-liter pot for 2-4 hours or until beans are fully cooked a soft bean.

2. Place the onions, garlic, all the peppers into Vinni’s manual food processor (Use the chopping blade) rock the handle back and forth vigorously to break of the large pieces then spin the handle to chop up to a medium chop.

3. Fry (Brown) the ground meat in a skillet with veggie oil or olive oil and add the chopped contents into the fry pan with the meat with a little salt, pepper, and stir until meat is browned. Then add the cooked meat into the pot of beans.


4. Place in the Roma tomatoes and one pickle into Vinni’s manual food processor, chop to a fine mince then dump the contents into the pot of beans.

5. Add the salt, Cayenne Pepper, black pepper, brown sugar, tomato sauce, red wine, red chile powder, can or stewed tomatoes, and cumin powder into the pot of beans.

6. Simmer and continuously stir for 30 minutes until the chile beams are thickened.

7. Serve up and top it off with the graded cheese and green chopped onions (Chives) to garnish while hot.

Other uses:

If you want to bring to life any other foods using my famous “Chef Vinni’s Super Bowl Chili”, here are some creative suggestions:

* Put on hot dogs, hamburgers, and sloppy Joes.

* Put on top or as a filler in omelets, tacos, and enchaladas.

* Add the chile to steamed or fried rice for a Spanish style dish.

* Use as a corn chip dip for parties.

* Place on top of scramble eggs and country fried potatoes.


  • Sunny O'Malley


“ If you like something sloppy, juicy, spicy, cheesy, and beefy that will stick your ribs and satisfy your hunger for 6-hours, this will do the job.”  Chef Vinni Villicano

 Served as a burger or Chopped goulash

*Prepared in 30-minutes with Chef Vinni’ s eco-friendly manual food processor.

*Normal preparation time without the food processor is 1-hour and 10-min.



1-Pound of Ground Beef (Grass fed angus) 

½-Sweet Onion (Vidalia) 

  2-Roma Tomatoes. 

  1-Jalepeno Pepper         

  4-Cloves of fresh Garlic

 1-Big Tomato (Sandwich style)

 1-Pack or Romaine lettuce

 ½ -Yellow Bell Pepper

 1-Banana Green Pepper

 ½ Cup of Cheddar Cheese

 1-Can of Cooked Black Beans (Signature Kitchen Brand)

 1-Can of Tomatoes Sauce

 1-Can of Hormels Chili (With Beans & Meat)

 1-Table spoon of Kinders Prime Rib Rub (At the meat & fish dept. or spice isle.)

 1-Package of Whole Wheat Hamburger Buns  (Natures Own Brand/8-in a pack)

 ¼-cup of red wine

 ¼-teaspoon of Cayenne Pepper. (Optional: If you like it really hot!)

1-full Kosher Dill Pickle

1-Can of Red Fork Brand Best Sloppy Joe Sauce (Comes in usually a bag and is in the canned isles next to sauces.)

 Recipe Steps

STEP 1. CHILI: Mix the following contents into a 6-liter Pan: Can of Hormel Chili, Black Beans, tomato sauce or (Optional: Red Fort Brand Best Sloppy Joe Sauce).

STEP 2. CHILI ADDITIVES: (Has 3-simple steps.) Place the ½ onion, garlic, yellow bell pepper, pickle, and roma tomatoes into the Chef Vinni’s manual food processor, rock the handle a couple times to break up the large chunks and then spin the handle quickly until all contents are chopped finely. (My product allows you to save chop everything in 10-seconds that will save you the normal 15-minutes of hand chopping.) Then dump the chopped contents into the pot and simmer as low heat for 20-minutes. Assign a person in your house to stir every 5-minutes so nothing sticks to the pan as you prepare the rest.

STEP 3. GRILL: Fire up your grill and while the coals are getting grill ready (approx. 10 to 15 min.) start making the burger meat patties.

STEP 4. MEAT PATTIES: (3-simple steps.) Place the ground hamburger into a big bowl to hand mix in the following ingredients: add the red wine, 1-Tablespoon of Kinders Prime Rib Rub and ¼-teaspoon of Cayenne Pepper into the meat with a splash of olive oil and mix up by hand. Then hand roll 4 to 6 meatballs. Then use a plate to press the patties.            

STEP 5. GRILL: Place on the patties & peppers and grill. (5-min. medium rare; 10-minutes well done.) Add the buns to toast in the last 3-minutes.

STEP 6. PREP THE CONDIMENTS: Slice the big tomato and grade the cheddar cheese. (Use Vinni’s manual food processor to slice & grade the cheese (Julienne slicer for the cheese.) Then hand-place the leaves of lettuce.

STEP 7. GRILLED PEPPERS: Take the grilled peppers and chop them in Vinni’s manual food processor then dump them into the simmering pot of chili and stir.

STEP 8: ASSEMBLE & SERVE: (5-simple steps.) Place on the meat patty, the sliced tomato, the lettuce, a layer of the chili, cheese, add the top bun, and then smother the burger in more chili and top with more cheese.

LEFTOVERS: Use any left over chili for:

(Simply cut up with a knife and mix. This is my favorite.)*Omelet Breakfast: Spread over an egg omelet

* Chili dogs: Smother some dogs---Yum!

DRINK SUGGESTIONS: Red wine or a cold glass of whole milk!

Bon appetite---enjoy my friends!

  • Sunny O'Malley
Christmas Night Lasagna

Christmas Night Lasagna


  • 3 pounds ground beef
  • 1 pound bulk pork sausage
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 2 jars (28 ounces each) meatless spaghetti sauce
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1 can (4 ounces) mushroom stems and pieces, undrained
  • 2 teaspoons Worcestershire sauce
  • 1-1/2 teaspoons Italian seasoning
  • 1-1/2 teaspoons salt, divided
  • 1-1/2 teaspoons pepper, divided
  • 1 teaspoon garlic powder
  • 2 eggs, lightly beaten
  • 2-1/2 cups (20 ounces) 4% small-curd cottage cheese
  • 1 carton (15 ounces) ricotta cheese
  • 2 cups shredded Parmesan cheese
  • 24 lasagna noodles, cooked and drained
  • 12 slices part-skim mozzarella cheese
  • In a Dutch oven or several large skillets, cook the beef, sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Add the spaghetti sauce, soup, mushrooms, Worcestershire sauce, Italian seasoning, 1 teaspoon salt, 1 teaspoon pepper and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally.
  • Meanwhile, in a large bowl, combine the eggs, cottage cheese, ricotta and remaining salt and pepper.
  • Spread 2 cups meat sauce each into two greased 13x9-in. baking dishes. Layer each with 1/3 cup Parmesan cheese, four noodles, 1-1/4 cups cottage cheese mixture and three slices of mozzarella cheese. Repeat layers. Top with the remaining noodles, meat sauce and Parmesan.
  • Bake, uncovered, at 350° for 45 minutes or until bubbly. Let stand for 15 minutes before cutting.
  • Sunny O'Malley
Lemon Cream Shrimp Scampi

Lemon Cream Shrimp Scampi

Start the festivities with this light, easy to make Italian Christmas Eve delight!


  • 4 tablespoons EVOO (Extra Virgin Olive Oil)
  • 1 small onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 1/2- 2 pounds large shrimp-peeled and deveined, tails left on
  • 1 tablespoon lemon zest
  • Salt and pepper
  • 1/2 cup vodka or dry vermouth
  • 1/3 cup creme fraiche or mascarpone
  • 2 tablespoons finely chopped flat-leaf parsley
  • 1/3 cup basil (a small handful), roughly torn
  • 1 tablespoon fresh lemon juice
  • Crusty bread


In a large skillet, heat the EVOO, four turns of the pan, over medium-high. When the oil begins to shimmer, add the onion and garlic. Cook, stirring, until the vegetables soften, 4 to 5 minutes.

Add the shrimp and lemon zest; season with salt and pepper. Toss until the shrimp is pink and opaque in the center, 2 to 3 minutes. Add the vodka; toss 1 minute. Add the creme fraiche and stir until the sauce is smooth. Off the heat, stir in the parsley and basil. Divide the shrimp among shallow bowls and drizzle with a few drops of the lemon juice. Serve with the crusty bread.

Visit for more great Italian Christmas recipes from Rachel Ray.

  • Sunny O'Malley