SANDRA'S ARTISTRY ALASKA [retail online store items for purchase]

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SANDRA'S CHICKEN and FRESH VEGETABLE TACO SOUP

I created this recipe using what I had on hand today, and I tell you...
this Chicken and Fresh Vegetable Taco Soup is quite phenomenal, 
you truly must give this recipe a whirl...





Servings: (4-6)
Prep: 10 Mins.
Cook: 30 Mins.

INGREDIENTS

--1 cup uncooked mini-macaroni, cooked according to pkg directions but only to par-cook for 5 minutes, reserve after draining to add back during 'finishing' below...

Taco Soup:
1 tablespoon olive oil
1/2 medium white onion, chopped
1/4 red bell pepper, chopped
1 ear of fresh corn, kernels removed, reserving corn cob
1 stalk of celery, finely chopped
1/2 bunch fresh asparagus, cut in half and discard rough end sections;
--Cut tips to 1" lengths, then thinly slice stocks - both are cooked separately
1 (14.5-oz. can) stewed tomatoes, undrained (break apart in a small bowl with masher)
1/2 cup bottled chili sauce
2 cup of cooked, roughly shredded chicken
1 tablespoon of taco seasoning
1/2 teaspoon granulated garlic
2 cups of low-sodium chicken broth
3 cups hot water

Finishing:
Asparagus tips, reserved from above
1 green onion, both white and green parts, sliced
2 tablespoons freshly chopped parsley
1/2 teaspoon lime juice
Pasta par-cooked, reserved from above

--Optional side:
1 pkg Jiffy Cornbread, prepared according to package directions, with the addition to the batter before baking:
--2 TB shredded cheddar
--2 TB shredded Mozzarella
--1/2 teaspoon Old Bay Seasoning.

METHOD

In a medium heavy-bottom pot, par-cook the pasta, as stated above...for 5 minutes, drain; set aside.

Heat olive oil in same pot over medium-high heat. Add the onion, bell pepper, celery, sliced-stock-portion-only of asparagus, and corn kernels. Season with salt and pepper, to taste, and cook for 5 minutes.

Meanwhile, prepare the cornbread (as stated above), if using.

To continue with the soup, add stewed tomatoes with juices, chili sauce, chicken broth, water, taco seasoning and reserved corn cobs minus their kernels (adds flavor). Stir to combine. Bring to a boil, reduce heat to a simmer and cook for 15 minutes, uncovered. Remove, then toss the corn cobs.

Add all the finishing ingredients, and simmer, uncovered, 5 minutes longer.

Serve soup immediately, with the prepared cornbread. ~ Enjoy!

SANDRA'S HEALTHIER PEL'MENI in 5-MINUTES

My healthier version of pel'meni in 5 minutes...
we're nearly addicted to 'em 
😃 they're that good, really...
Servings: (2)
Prep//Cook: 5 Mins.

INGREDIENTS:

14 frozen potstickers (Costco Bibigo veggi brand)
1 tablespoon coarse sea salt
2 tablespoons unsalted butter (Costco brand, again)
1 tablespoon dry cilantro (McCormick Signature Gourmet brand)
1 tablespoon sriracha
1 tablespoon rice vinegar
1 tablespoon sour cream

METHOD:

Bring 4 quarts of water to boil in a medium sauce pan/pot.

In the meantime, melt 2 tablespoons unsalted butter in a large ramekin in the microwave for about 1.5 minutes. Add the dry cilantro leaves and let bloom for a couple of minutes (they need the melted butter to do so).

When water comes to a boil, add the sea salt (doing so just beforehand or it will pit your pot). Add the potstickers and wait until they float, set your timer for 2 more minutes (al dente is not good in this recipe). Remove potstickers with a spider or slotted spoon, blot on paper towel to remove excess water, then place 7 in each of the 2 serving dishes.

While you're waiting for the potstickers to finish cooking the last minute, add the sriracha and rice vinegar to the ramekin butter mixture; whisk to combine.

To serve, to the added potstickers in the serving dish, drizzle them with the butter sauce from the ramekin, then place the sour cream, split in half, alongside each (I like to do so in a mini-ramekin). ~ Enjoy!

~~~~~~~~~~~~~~~
Tip:
Of course, fresh cilantro is best although this is my go-to when it's not readily on hand, which works quite nicely.

SANDRA'S PERFECT BUTTERCREAM FROSTING or ICING

A truly delightful and airy buttercream frosting or icing
that I often prepare, as this confectioners' delight
enhances most any cake, bar, cookie, or sweet bread recipe...


Yields: (2-1/2 cups)
Prep: 7 Mins.

INGREDIENTS

1/4 cup (1/2 cube) unsalted butter, room temperature
1/4 cup (1/2 of an 8-Oz. block) cream cheese, room temperature
½ teaspoon vanilla extract
2 cups confectioners’ sugar, sifted
1-2 tablespoons milk for frosting | 3-4 tablespoons milk for icing

METHOD

In a medium mixing bowl, using a hand mixer to cream together softened butter and cream cheese on high for about 2 minutes. Sift confectioner's sugar over wet ingredients, add milk (depending on your desired consistency for frosting or icing), blend on medium speed until light and fluffy for about 3 minutes. Scrape down the sides of the bowl with a spatula, as needed. Cover tightly with plastic wrap until ready to use, keeping it at room temperature (as it will tend to harden if refrigerated).

~~~~~~~~~~~~~~
Tips:

~For variations, feel free to add natural food coloring(s), extracts for flavor, sprinkles, etc.

~One of my favorites is chocolate, simply add 1/3 cup Hershey's unsweetened cocoa powder.

~Finally, I substitute caviar of a small vanilla bean, when on-hand, I like the punch of flavor and its small flecks it provides.

SANDRA'S MOOSE SAUSAGE and CARAMELIZED PIZZA HAND PIES

Delectable filling includes a combination of
caramelized onion, polish-sausage-style moose, mozzarella,
parmesan, parsley and a red sauce...

Yields: (8 Hand Pies)
Prep: 30 Mins. (Not including pizza dough 10-Min/1-Hr prep/rise time)
Bake: 30 Mins.


2 teaspoons olive oil, plus more for drizzling
1/2 red onion, thinly sliced
Pinch of sugar
Kosher salt and freshly ground black pepper, to taste
1/2 recipe of homemade pizza dough
All-purpose flour, for dusting
2-1⁄4 cups shredded mozzarella
1/2 cup (6" piece) polish-sausage-style moose [Alaska Sausage Company], casings removed, cubed
 -- (Render fat by cooking on low for 5 minutes in a dry skillet; drain on paper towel lined plate)
2 tbsp. finely chopped fresh parsley
homemade pizza sauce
3 tablespoons homemade pizza sauce, plus more for dipping when serving
1⁄2 cup shaved parmesan

-- Egg wash:
1 large egg slightly beaten
1/4 teaspoon water

-- Coarse kosher salt, sprinkle tops before baking

METHOD

If previously refrigerated, make sure pizza dough is at room temperature (takes about 1 hour).

Meanwhile, heat 2 teaspoons olive oil a medium skillet over medium heat. Add the onion, sugar, salt, and pepper, and reduce heat to low. Cook, stirring occasionally, until caramelized, about 30 minutes, let cool. [Can easily be prepared ahead of time.]

Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.

Dust work surface and dough lightly with flour. Using a rolling pin, roll dough into a rectangle large enough to cut out 16 squares about 1⁄4" thick. Use a 3-1/2" square cutter, or knife, to cut dough into squares. If dough becomes hard to roll, simply let it rest 10 minutes, then continue working it.

Brush olive oil over center (not edges) of half of the square bottom sections. Dividing ingredients equally among half of the squares without over-filling - sprinkle each with half the mozzarella. Top with moose sausage, caramelized onion, and parsley; drizzle with pizza sauce. Sprinkle remaining mozzarella and the parmesan over top of each. Place top of squares over filled bottom squares, press edges to initially adhere with fingertips, then with a fork tines to completely seal.  Brush center of tops of pizza pies with egg wash mixture. Finish tops with a light sprinkle of coarse kosher salt.



To cook the pizza hand pies, place pies on prepared baking sheet, cut two small slits on top of each (to vent steam while baking). Bake until crusts are puffed and golden, about 30 minutes. Let set for 5 minutes before serving. Serve with warm pizza sauce for dipping alongside. ~ Enjoy!


~~~~~~~~~~~~~~~~~
Tip:
Feel free to substitute the moose sausage with cooked pork polish sausage, salami, or pepperoni, that's divine too!

SANDRA'S HAM and CARAMELIZED ONION PIZZA HAND PIES


Delectable filling includes a combination of
caramelized onion, sweet ham, mozzarella,
parmesan, parsley and a white sauce.





Yields: (8 Hand Pies)
Prep: 30 Mins. (Not including pizza dough 1-Hr/10-Mins. prep/rise time)
Bake: 30 Mins.
INGREDIENTS

2 teaspoons olive oil, plus more for drizzling
1/2 red onion, thinly sliced
Pinch of sugar
Kosher salt and freshly ground black pepper, to taste
1/2 recipe of homemade pizza dough
All-purpose flour, for dusting
2-1⁄4 cups shredded mozzarella
1/2 cup finley chopped sweet, cooked ham
2 tbsp. finely chopped fresh parsley
homemade ranch dressing
3 tablespoons homemade ranch dressing, plus more for dipping when serving
1⁄2 cup shaved parmesan

-- Egg wash:
1 large egg slightly beaten
1/4 teaspoon water

-- Coarse kosher salt, sprinkle tops before baking

METHOD

If previously refrigerated, make sure pizza dough is at room temperature (takes about 1 hour).

Meanwhile, heat 2 teaspoons olive oil a medium skillet over medium heat. Add the onion, sugar, salt, and pepper, and reduce heat to low. Cook, stirring occasionally, until caramelized, about 30 minutes, let cool. [Can easily be prepared ahead of time.]

Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.

Dust work surface and dough lightly with flour. Using a rolling pin, roll dough into a rectangle large enough to cut out 16 squares about 1⁄4" thick. Use a 3-1/2" square cutter, or knife, to cut dough into squares. If dough becomes hard to roll, simply let it rest 10 minutes, then continue working it.

Brush olive oil over center (not edges) of half of the square bottom sections. Dividing ingredients equally among half of the squares without over-filling - sprinkle each with half the mozzarella. Top with ham, caramelized onion, and parsley; drizzle with ranch dressing. Sprinkle remaining mozzarella and the parmesan over top of each. Place top of squares over filled bottom squares, press edges to initially adhere with fingertips, then with a fork tines to completely seal.  Brush center of tops of pizza pies with egg wash mixture. Finish tops with a light sprinkle of kosher salt.


To cook the pizza hand pies, place pies on prepared baking sheet, cut two small slits on top of each (to vent steam while baking). Bake until crusts are puffed and golden, about 30 minutes. Let set for 5 minutes before serving. ~ Enjoy!


~~~~~~~~~~
Tip:
Feel free to substitute the ham with finely diced chicken or turkey, that's divine too!

SANDRA'S EASY PIZZA SAUCE

My favorite pizza sauce that
I also serve warm alongside for dipping,
as you never have enough sauce,
especially when only the edge of the pizza crust remains to be eaten...


Yields: (1-1/2 cups) -- Double recipe for 2 pizzas
Prep: 5 Mins.
Cook: 30 Mins.

INGREDIENTS

2 teaspoons olive oil
1 teaspoon granulated garlic
1 tablespoon dried minced onion
1 (15-oz can) stewed tomatoes, mashed to small bits (do not drain)
Salt and pepper, to taste
Pinch sugar
1/4 teaspoon dried oregano (1/8 teaspoon if using ground)
1/2 teaspoon dried basil

-- 1/2 teaspoon red wine vinegar

METHOD


Add olive oil into a hot pan over medium-high heat. Add garlic and onion, stir to combine. Add the stewed tomatoes with its juices, stirring to deglaze the bottom of the pan. Cook until liquid reduces by half, about 5 minutes; stir occasionally. Add salt and pepper, to taste, and a pinch of sugar. Add the dried oregano and basil. Reduce heat to low and gently simmer, uncovered, for 30 minutes; sauce will reduce and thicken. Remove from heat, and finish by adding red wine vinegar; stir to combine. Let cool, and use in preparation of your favorite homemade pizza. ~ Enjoy!

RECIPE OPTIONS...

[Click LINK below photo for recipes]...

Sandra's Pizza Dough Homemade (Double Batch)

Sandra's Easy Pizza Sauce

Sandra's Ham and Caramelized Onion Pizza Hand Pies

Sandra's Moose Sausage and Caramelized Onion Pizza Hand Pies

SANDRA'S PIZZA DOUGH HOMEMADE (Double Batch)

The perfect pizza dough
that never fails me.

Be sure to check the expiration dates on
both your yeast and baking powder prior to using...
Yield: (2 pizza crusts)
Prep: 10 Mins.
Rise: 1 Hr.

INGREDIENTS

2-1/4 teaspoons (or 1 packet) active dry yeast--not rapid or instant
1-1/2 cup warm water
1 teaspoon sugar
4 cups all-purpose flour
1 tablespoon double-acting (or regular) baking powder
--(Makes for a crispier crust)
2 teaspoons kosher salt
4 tablespoons olive oil, plus more to lightly oil bowl

METHOD

Sprinkle active dry yeast over 1-1/2 cups of warm water, add sugar, stir and let bloom for 5 minutes.

Meanwhile, in a stand mixer with the paddle attachment, combine flour, baking powder and salt. With the mixer running on low speed, drizzle in the olive oil and mix until combined. Pour in yeast mixture and mix until combined, just when dough wraps around hook. Knead on clean, flour-free board, just until smooth, then form into a ball.

Coat a separate large glass mixing bowl (so the plastic wrap sticks) with a light drizzle of olive oil and dip the dough in, toss to coat dough ball in olive oil. Cover tightly with plastic wrap and allow to rise for at least 1 hour before using.

Note: I like to let my dough rise in the oven with just the oven light on (no heat) with the door closed ~ I'm in 'Alaska', so our kitchen temperature is often too cool to do so in an hour on the countertop.

~~~~~~~~~~~~~~~~~~~~~~~~~~~
Tips:

To refrigerate pizza dough: 
You can also opt for later use and refrigerate up to 3 or 4 days. If so, you'll simply need to bring it to room temperature, which takes about 1 hour before using.

To freeze pizza dough: 
Place in the freezer and freeze for up to 3 months. When ready to use, put the ball of dough in its bag in the fridge to thaw overnight or for at least 12 hours. Before making the pizza, bring the dough out on the countertop and let warm up for about 1 hour before stretching out or rolling the pizza.


RECIPE OPTIONS 

[Click LINK below photo for recipes]...




Sandra's Easy Pizza Sauce



Ham and Caramelized Onion
Pizza Hand Pies

Moose Sausage and Caramelized Onion
Pizza Hand Pies

SANDRA'S WHITE 'N DARK CHOCOLATE WALNUT COOKIES


Watch out folks!

These newly created sinfully delicious cookies
will knock your socks off, they're every chocolate lovers' dream...


Yields: (Appx. 5 doz.)
Prep: 15 Mins.
Bake: 10 to 12 Minutes (per batch)

INGREDIENTS

Wet:
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup granulated sugar
2/3 cup packed dark brown sugar
1 teaspoon vanilla extract
2 large eggs

Dry (sift):
2-1/4 cups all-purpose flour
2/3 cup Hershey's unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon double-acting baking powder (or regular)
1/4 teaspoon table salt

Additions:
2 cups White Chocolate Chips
1/4 cup finely chopped walnuts (measure after finely chopping)

INSTRUCTIONS

Preheat oven to 350 degrees.  Line 2 baking sheets with silpat liners or parchment paper; set aside.

Beat butter, granulated sugar, brown sugar and vanilla extract in stand mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Sift dry ingredients together through a sieve, then gradually add and beat into dry mixture. Add the white chocolate chips and walnuts; mix on low, just to incorporate. Drop by a rounded mini-scoop (or teaspoon), 1" apart, onto prepared  baking sheets.

Bake for 10 to 12 minutes, until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. ~ Enjoy!

SANDRA'S HOMEMADE GRANOLA CLUSTERS

My favorite homemade
granola ingredient combo to date
~ this is a keeper!

Yields: (Appx. 4-1/4 cups)
Prep: 15 Mins.
Bake: 30 Mins.

INGREDIENTS

1st -- Pulse in food processor until half its size:
1-1/2 cups old-fashioned oats (not quick cooking)

2nd -- Pulse in food processor until the size of the 'pulsed oats'
1/4 cup whole candied pecans
1/4 cup whole walnuts
1/2 cup shelled sunflower seeds
1/4 cup sliced almonds
1/4 cup dried cranberries
1/4 cup shredded, sweet coconut

3rd -- Final addition:
1/4 cup maple syrup
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 tablespoons coconut oil, melted (takes about 40 seconds in the microwave on High)
Fine-grain kosher salt, to taste

Granola serving options, add:
--Milk for cereal
--Yogurt and fresh fruit for a layered parfait
--Snack-size Ziploc bag for snacking on the go (feel free to add chocolate chips, etc.)

METHOD

Preheat the oven to 300 degrees. Line a 14x17" rimmed baking pan (makes for easier stirring, as you'll read below) with parchment paper; set aside.

Add 1st Pulse the old-fashioned oats to the food processor and process until 1/2 its size, or to your desired texture. Pour into a large bowl. (No need to clean out processor at this point.) -- Add the 2nd Pulse ingredients to the food processor and process until the size of the 'pulsed' oats.  Pour into the bowl with the oats.

Add to the bowl the final addition of ingredients, stirring together to fully combine. Pour mixture into prepared baking sheet, and spread out in an even layer -- do not compact it.

Bake for 30 minutes, tossing with a fork at 10-minute intervals to ensure nuts do not burn.

Remove from oven, let granola cool completely in pan.


Crumble into clusters. Store granola in a tightly closed container(s), e.g., mason jar(s) at room temperature in a cool, dark place (1-2 months), or freeze for extended storage (3-6 months). Be sure to label and date each container/jar.

Serve as a cereal, layer in a parfait, or take it on the road with you and a 'trail-mix-type' snack. ~ Enjoy!a
~~~~~~~~~~~~~~~
Tip:

For larger clusters, simply add 1-2 more tablespoons melted coconut oil.

SANDRA'S MOOSE-MEDITERRANEAN-MEATBALLS and SPAGHETTI

This entree sounds fancy
but it's a breeze to make in about 1/2 hour
with typical on-hand ingredients...


Servings: (6 to 8)
Prep: 15 Mins.
Cook 25 to 30 Mins. (= Total time)

INGREDIENTS

Meatballs:
2 slices wheat bread, left whole
1/2 cup milk
1 lb. ground moose (venison, caribou, elk, beef, poultry, and so on)
2 tablespoons dried parsley
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1 large egg, beaten
1 teaspoon granulated garlic
--1/4 cup olive oil (for searing, reserving some after searing meatballs for sauce)

Sauce:
--2 tablespoons drippings (reserved, as stated above)
2 (14.5 oz. cans) diced tomatoes, with juices (do not drain)
3 tablespoons red wine vinegar
1/2-1 teaspoon dried chili flakes (depending on how spicy you want it -- I like 1 tsp.)
1 teaspoon dried oregano, or 1/2 teaspoon ground oregano

--1/2 box thin spaghetti, prepared according to package directions

METHOD

Meatballs:
In a small and flat dish, add the bread slices and cover with the milk; set aside to absorb.

In a medium bowl, add the ground moose, parsley, salt, pepper, cumin, beaten egg and garlic, use clean hands to mix and  combine. Slightly squeeze a tiny bit of milk off and break the bread into small pieces while adding to the meat mixture. Mix mixture lightly, just to combine, then form into 1" meatballs. (Form all the meatballs prior to cooking to ensure even searing.)

Add the olive oil to a Dutch Oven and set heat to  medium-high. When oil is hot, add the meatballs in 2 separate batches and gently sear on all sides (top, bottom, and around sides of meatballs), about 1 minute on each side, until dark golden brown. Transfer meatballs from Dutch Oven to a plate, using tongs. Reserve 2 tablespoons drippings in pot; reduce heat to medium.

Sauce:
Add the tomatoes, red wine vinegar, chili flakes and oregano and stir. Bring to a boil; reduce to a very gentle simmer (so the addition of the meatballs is undisturbed). Using tongs, gently add the meatballs to the pot of sauce in an even layer.  Leave pot uncovered, and let simmer happen very gently to allow sauce to reduce and meatballs to cook through.

Pasta:

Meanwhile, prepare your favorite pasta (I adore thin spaghetti). ~ Enjoy!

SANDRA'S CHEESY SCALLOPED POTATOES with BACON

This incredible scalloped potato side dish
is a brilliant addition to any main course year-round...


Servings: (6)
Prep: 15 Mins.
Cook: 15 Mins.
Bake: 50 to 60 Mins.
Set: 10 Mins.

INGREDIENTS

2 slices bacon, sliced into strips, browned and crumbled

Sauce:
1/4 yellow onion, chopped
1/4 teaspoon granulated garlic
1 TB Flour
1 to 1-1/2 cups milk
1/4 cup shredded Mexican-blend cheese

6 russet potatoes, peeled and sliced 1/8" wide

Topping:
1/4 cup shredded sharp Wisconsin cheddar cheese
1/4 cup shredded dubliner cheese (at Costco)

METHOD

Preheat oven to 350 degrees. Spray a glass 8x8x2" baking dish; set aside.

Heat a medium skillet to medium-high. Brown the bacon, then remove to a paper towel-lined plate, while reserving drippings.  Add the onion to the skillet and sauté until translucent, about 5 minutes.  Reduce the heat to medium, add the flour and let cook for 1 minute.  Pour in milk and bring to a simmer, just until sauce thickens.  Remove from heat and add the 1/4 cup shredded Mexican-blend cheese, gently mixing to combine.

Layer 1/2 of the potato slices in the bottom of prepared baking dish. Sprinkle bacon on top of potato slices, then half the sauce. Layer on the remaining potato slices, then remaining sauce.

Cover baking dish with parchment, then tin foil.  Bake for 30 minutes.  Uncover, sprinkle with 1/4 cup shredded cheddar and 1/4 cup shredded dubliner, and continue baking for 20 to 30 additional minutes, just until potatoes pierced with a fork are tender. Remove from oven and let stand 10 minutes to set. Serve and enjoy!


SANDRA'S ALASKAN MOOSE STROGANOFF


 Moose Stroganoff is a family favorite and this recipe is the best by far!

Be sure and try it folks,  you'll be happily surprised...

Servings: (6 to 8)
Prep: 15 Mins.
Cook: 2 Hours and 20 Mins.

INGREDIENTS:

Tenderize moose meat by par simmering:
1-1/2 lbs moose meat, cut into 1/4 x 2" strips
2 cups water
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
1 tablespoon distilled vinegar
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

In a Dutch Oven over high heat, add the above ingredients and bring to boil; reduce to simmer, cover, and gently cook to tenderize meat for 1-1/2 hrs.

1/2 yellow onion, chopped

Add onion to pot, cover, and continue simmering for 1/2 hour.

1 tablespoon sherry vinegar
1 tablespoon worcestershire
1 tablespoon low-sodium soy sauce
1 tablespoon ketchup
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
1/4 teaspoon ground thyme
12 large button mushrooms, sliced
1 can cream of mushroom soup
1 tablespoon dried parsley

Add the above ingredients to pot, stir to incorporate, continue cooking for 20 minutes to let flavors meld and allow sauce to slightly reduce.  Remove from heat.

2 tablespoons sour cream
1 tablespoon cold butter

Add the sour cream and butter while off heat; gently stir to combine to add a nice sheen to the sauce, including imparting additional flavor.

--Prepared wide egg noodles:

Meanwhile, prepare 3 to 4 cups raw wide egg noodles, according to package directions.


Serve moose stroganoff over wide egg noodles with a side of green beans. ~ Enjoy!

SANDRA'S ALASKAN HALIBUT FRIED RICE

An incredible and  tasty one-pot-wonder that is quite versatile
in that you can change it up by substituting halibut with
shrimp, chicken, or pork, and so on..
.

Servings: ( 8 to 10)
Prep: 15 min
Cook: 10 min

INGREDIENTS

3 tablespoons canola oil, divided
3 eggs, lightly beaten
8 oz. fillet halibut, cut into 1" cubes
2 cups *pre-steamed carrots and sweet petite peas (See How To TIP below)
1/2 teaspoon ground ginger
1 teaspoon granulated garlic
1 tablespoon dried minced onion
Freshly ground pepper, to taste
5 cups cooked white rice
1/4 cup low-sodium soy sauce
1/8 teaspoon sesame oil
1/4 teaspoon rice vinegar

METHOD

In a Dutch Oven, heat 1 tablespoon of the canola oil over medium-high heat. Add the beaten eggs and stir fry, while breaking into large bits; remove to a plate. Wipe out pot clean, and add 1 tablespoon canola oil. Add the halibut, and stir fry until opaque. Remove halibut to same plate as eggs; set aside.

Wipe out the skillet, place it back on heat and add the remaining 1 tablespoon canola oil. Add the mixed vegetables, ginger, garlic powder, and dried minced onion, pepper and rice, and stir fry for 2 minutes. Add the soy sauce, sesame oil and rice vinegar; stir to combine, and continue cooking for another 2 minutes. Gently add back in the halibut and chopped egg and fold for another 2 minutes to combine and heat through. Serve immediately. ~ Enjoy!

~~~~~~~~~~~~~~~~~~~~~~~

Tip:

*PRE-STEAM VEGGIE PREP:

Finely dice the carrots to equal 1 cup. Add the carrots and frozen petite sweet peas to a microwave-able bowl with 1 tablespoon water. Cover bowl with a plate, and microwave on High for 3 minutes to pre-steam. Drain.

SANDRA'S EASY PRUNE PLUM GINGER JAM

Prune plums have a slight tang and are less juicy than other plums
and are fabulous cooked, as the heat concentrates their flavor.

It's divine drizzled over pancakes, ice cream and cheesecakes
or spread over toast, bagels, scones and muffins...




Yield: (Approximately 3-1/2 cups)
Prep: 5 Mins.
Cook: 20 Mins.

INGREDIENTS

2 pounds (appx. 7 large) quartered, pitted prune plums (Found at Costco in a 4 lb container)
2 cups granulated sugar
1 teaspoon ground ginger
2 tablespoons Dole orange-pineapple-banana juice
Salt
--1 tablespoon cold butter

METHOD

Over medium heat, bring prune plums, sugar, ginger, juice, and a pinch of salt to a boil in a pot, while stirring constantly then let cook for 10 minutes.  Begin mashing prune plums with a potato masher, until mixture has the consistency of jam.  Use tongs to remove skins, and continue cooking until you reach your desired consistency.  Remove pot from heat, add the cold butter and incorporate using a wooden spoon (this eliminates the foam while adding flavor).

Let jam cool completely, uncovered, in the pot (if you're not using the water-bath method). Ladle jam into mason jar(s), add lids and rings, then refrigerate, until ready to use (up to 1 month)...or freeze (up to 3 months). Alternatively, water bath sterilized, filled with hot jam, then seal jars by immersing in boiling water for 10 minutes to store up to 1 year in pantry. ~ Enjoy!

Perfect balance of flavors, not too tart nor too sweet...
~~~~~~~~~~~~~~~~~~~

Tip:

I refrigerated 1 jar of jam for us now, and water-bath sealed the remaining 3 jars to store in the pantry. It's up to you as to what method you choose to store your newly made jam.

SANDRA'S STRAWBERRY-BANANA-ORANGE SMOOTHIE

A perfect, sinfully scrumptious afternoon snack...



Serving: (1)
Prep: 5 Mins.

INGREDIENTS

1 cup Dole Pineapple-Orange-Banana juice
1 ripe banana
1 cup frozen, whole strawberries
1 (5.3 oz container) Chobani Greek Yogurt (I used strawberry)
1/8 teaspoon ground cinnamon
2 teaspoons Organic Light Agave (or honey)

METHOD


Add all ingredients in order listed to the blender pitcher, cover, and blend until smooth. ~ Enjoy!

SANDRA'S BAKED RICE PUDDING with RAISINS

Each time I prepare this heavenly dessert
 it brings back numerous and comforting memories...
Servings: (6-8)
Prep: 15 Mins.
Bake: 1 Hr. 30 Mins.

INGREDIENTS

3 large eggs
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1/8 teaspoon freshly ground nutmeg
1/4 teaspoon salt
2-1/2 cups 2% milk (or regular)
1/2 cup raisins
1-1/2 cups cooked, cold basmati rice

METHOD

Preheat oven to 350 degrees. Spray a 2 qt. casserole dish; set aside.

In a medium bowl, whisk eggs. Add sugar, bourbon-vanilla extract, cinnamon, nutmeg, and salt, whisk to combine. Switch to a wooden spoon and add the remaining ingredients (making sure to un-clump rice beforehand).

Pour mixture into prepared casserole dish. Place casserole in a larger baking pan, then pour hot tap water (1-1/2" deep) so it surrounds outside of casserole for a water bath.  Bake for 45 minutes, then gently stir, and continue baking the remaining 45 minutes until set.


Remove casserole from water bath to a cooling rack. 

Serve rice pudding warm or cool, including with sweet whipped cream if you so desire. ~ Enjoy!

MAX'S ALASKAN MOOSE-SWEET ITALIAN SAUSAGE SPAGHETTI

A comfort-food dish that you and your family are bound to love
as much as my husband Max and I do...


Servings (8 to 10)
Prep: 20 Mins.
Cook: 2 Hrs.

INGREDIENTS:

Sauce:
1 lb (or so) moose, venison, or beef burger
1 lb (or so) ground Johnsonville Sweet Italian Sausage
3 ribs celery, finely chopped
1 small yellow onion, finely chopped
1/2 of a large red bell pepper, finely chopped
2 garlic cloves, minced
1 (29-oz can) tomato sauce, plus
--1 (16-oz. can) tomato sauce
1 (16-oz. can) Italian Stewed Tomatoes, do not drain but chop tomatoes
3 to 4 tablespoons honey, to taste
1 tablespoon dried sweet basil
1 tablespoon dried parsley, or a small bunch of chopped fresh parsley
1 tablespoon dried Italian herb seasoning

Finish:
--Balsamic Vinegar

Serve with:
--12 oz. prepared thin spaghetti, according to package directions
--Freshly grated parmesan
--Loaf of prepared garlic bread

METHOD

In a large, heavy-bottom pot, brown the burger and sausage, then drain. Add the remaining ingredients, in the order listed above, to the pot.  Simmer, covered, for a couple of hours; stirring occasionally. Finally, add several good shots of Balsamic Vinegar.

In the meantime, prepare thin spaghetti noodles.


Serve sauce over pasta and sprinkle with freshly grated parmesan, including a side of warm garlic bread.

SANDRA'S ALASKAN SWEET-N-TANGY MEATBALLS

Moist and tender meatballs simmered in a delectable, sweet and tangy sauce.
~~~
You may also choose to serve these scrumptious meatballs with a meal as a side
or over prepared steamed rice!


Servings: (4 to 6)
Prep: 15 Mins.
Cook: 20 Mins.

INGREDIENTS

1 large egg, beaten
1 cup barbecue sauce (I used Sweet Baby Ray's), divided
1 lb. lean ground moose (or venison, elk, caribou, beef, poultry)
3 tablespoons minced yellow onion
3 tablespoons peeled (Yes, peeled) and minced red bell pepper
1/4 cup panko
1/2 teaspoon seasoning salt (I used Johnny's)
1/8 teaspoon freshly ground black pepper
1 tablespoon canola oil
1 (8 oz can) pineapple tidbits (or crushed) in juice, undrained
1/4 cup water

For a meal (serve with):
--2 cups of rice, prepared according to package directions

METHOD

In a medium bowl, beat the egg. Add 1/4 cup barbecue sauce (reserving remaining 3/4 cup), ground meat, minced onion and bell pepper, panko, seasoning salt, and pepper; gently mixing just until blended. Using a mini scoop for uniformity; roll firmly into 1-1/4" balls (approximate 28 to 30 meatballs). [You may prepare the meatballs ahead of time, just cover and refrigerate for a few hours.]

Add 1 tablespoon canola oil to a large, heavy-bottom skillet; heat over medium-high heat. Brown meatballs, about 3 minutes per side. Remove, using a spoon, excess oil from bottom of skillet while retaining drippings.  Place remaining 3/4 cup barbecue sauce, pineapple with juices, and water in skillet; gently stirring to combine. Bring to a boil. Place cover slightly ajar over skillet, and reduce heat to low. Simmer 12 to 15 minutes, until meatballs are cooked through (160-degree internal temperature) and sauce has slightly thickened. Gently shake skillet occasionally while cooking so as not to disturb and break apart the meatballs.

Meanwhile, if using, prepare rice according to package directions. 

Serve meatballs as an appetizer with toothpicks, as a side to your meal, or over prepared rice. ~ Enjoy!

SANDRA'S BAKED DONUT HOLES


A delightful and airy confection!
I guarantee you won't be able to stop with just 1, 2, 3 or 4...


Yield: (Appx. 60 Donut Holes)
Prep: 10 Mins.
Bake: 10-12 Mins. per batch

INGREDIENTS

Special equipment: Mini Muffin Tin (24/batch)

Batter:
1 large egg, beaten
1-1/2 cup milk
2 tablespoons vegetable oil
2 teaspoons vanilla extract
2 cups all-purpose flour
1-1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
2 teaspoons double-acting baking powder (or regular)

Finishing:
Brush warm donut holes with:
--1 tablespoon unsalted butter, melted (in microwave-proof bowl for 30 secs)

--Place in large Ziploc bag (for shaking warm donut holes to coat)
1 cup sugar
1/2 teaspoon cinnamon
Pinch of freshly ground nutmeg

METHOD

Preheat oven to 350 degrees. Spot spray with Bakers Joy each mini muffin tin cup; set aside (or with oil then dusted with flour) -- this process will be repeated for each batch to prevent donut holes from sticking.

In a medium bowl, add egg and beat with a fork. Add in milk, vegetable oil and vanilla extract, mix to combine. Add in remaining batter ingredients; and using a wooden spoon mix to just combine. Using a 2-TB-size scoop, fill each cup in mini muffin tin, about 3/4's full.

Bake in preheated oven for 10-12 minutes, until they're light golden on top and slightly brown on edges, and a toothpick inserted in center comes out clean.

Meanwhile, place 1 cup sugar, 1/2 teaspoon cinnamon and a pinch of nutmeg in a large 
Ziploc bag, shake to combine and set aside. Also, melt 1 tablespoon butter in a small microwave-proof bowl for 30 seconds; set aside with a pastry brush.


Place a clean kitchen towel on counter. While hot, tip muffin tin over on its side so hot donut holes fall out onto kitchen towel. Flip them over and lightly brush tops with melted butter. Gently add warm donut holes, 6 at a time, into Ziploc bag with spice-sugar mixture, shake to coat, then place onto a wire rack to cool. Store completely cooled donut holes in an airtight container. ~ Enjoy!

TIP:

If you'd like to make mini donuts, do so in the same method; same baking time but use a mini non-stick donut pan (I purchased mine through Amazon-Prime).



Chocolate Glaze

1 1/2 cups powdered sugar
4 tablespoons unsweetened cocoa powder
3 tablespoons milk or water
2 teaspoons pure vanilla extract.

In a medium bowl, whisk together powdered sugar and cocoa powder.  Slowly stir in milk and vanilla extract.  Whisk until silky and smooth.  If you need a touch more milk to make this a dippable glaze, add a bit more.

Dip doughnuts in chocolate glaze and let rest to harden slightly.


Doughnuts are best served the day they’re made.  They also freeze just fine!

SANDRA'S ALASKAN SLOW COOKER MOOSE STEW

A soulful and hearty slow-cooker stew you'll be making often, I'm sure!

It's very versatile; you're able to change up the vegetables to use what
you have on-hand in your refrigerator, as did I...


Servings: (10-12)
Prep: 20 Mins.
Slow Cook: 6 Hrs.

INGREDIENTS

In skillet (pre-sear meat - takes about 20 mins.):
1 tablespoon vegetable oil
2 lbs moose meat, cut into 3/4" cubes (or other meat, i.e., venison, beef...)
1/4 cup all-purpose flour
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 clove garlic, minced
1/2 cup hot tap water (to deglaze skillet)

1st addition (add to crock pot along with prepared meat, cover, and cook 3 hours on high):
1 heaping teaspoon beef base (I use Better Than Bouillon)
4 cups hot tap water
2 tablespoon cider vinegar
1 pkg dry onion soup mix
1 bay leaf
1 teaspoon paprika
1 teaspoon worcestershire
1 medium yellow onion, chopped

2nd addition (add to crock pot, cover, and cook 3 additional hours on high):
1 (14.5 oz. can) diced Italian seasoned stewed tomatoes, with juices
3 medium russet potatoes, peeled and cut into 3/4" cubes
2 cups baby carrots (or same amount of chopped carrots)
2 stalks celery, chopped
1/2 cup fresh broccoli florets
1 cup fresh, sweet baby snow peas
1 red bell pepper, chopped
2 ears fresh corn, kernels cut from cob

METHOD

Plug in a 6-qt. slow cooker, and preheat, covered, on high.

Meanwhile, heat a large skillet over medium-high heat. Add oil. Add meat and sear on all sides, about 5 to 7 minutes. Sprinkle in flour to coat the meat and let cook for 1 minute. Add the sea salt, pepper and garlic, cook for 1 minute. Add 1/2 cup hot tap water to deglaze the pan, while scraping bits from bottom of skillet. Carefully add contents of skillet to slow cooker, including the "1st addition" ingredients, cover, and let cook on high for 3 hours.

After 3 hours, add the "2nd addition" ingredients, cover, and let cook on high for 3 final hours. ~ Enjoy!


SANDRA'S BOURBON-KISSED BANANA BREAD


A super moist and lovely banana flavor in each and every bite
that's sure to become your go-to recipe...


Yields: (1 loaf)
Serves: (10-12)
Prep Time: 10 Mins.
Bake: 60-65 Mins.

INGREDIENTS

1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
4 ripe, medium bananas, smashed
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon double-acting baking powder (or regular)
1/2 teaspoon ground cinnamon
1/2 teaspoon fine kosher salt

METHOD

Preheat oven to 325 degrees. Spray a loaf pan (I used glass); set aside.

Using a hand mixer, in a large bowl, cream together butter and sugar. Add eggs, smashed bananas and bourbon-vanilla extract; combine well.

Place a sieve, elevated, over wet ingredients and sift flour, baking soda and powder, cinnamon, and salt. Gently mix just until dry ingredients are incorporated, while scraping bowl.


Pour batter into prepared loaf pan. Bake for 60 to 65 minutes, until a toothpick inserted in center comes out clean. Place on wire baking rack in pan to cool 5 minutes. Carefully remove loaf from pan and let cool completely, covered with a kitchen towel, on baking rack. Using a serrated knife, slice and enjoy!

I made a double batch:
1 for a kind friend that recently helped out my husband; and
1 for us...

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