SANDRA'S NO-CORN-SYRUP PECAN PIE (Easy to Prepare)

A very, very easy recipe to prepare
resulting in an incredible pecan pie that will
leave your guests raving...

[Photograph credits and permission via @Polar_Gal on Twitter
who requested my recipe, prepared it,
then provided this stunning pic ~ Kudos to her!]

Servings: (8)

Prep. : 15 Mins.

Bake: 40 Mins.

INGREDIENTS

1 cup dark brown sugar

1/4 cup granulated sugar

1/2 cup unsalted butter

2 large eggs

1 tablespoon all-purpose flour

1 tablespoon milk

1 teaspoon vanilla extract

1 cup chopped pecans; plus more whole pecans for garnish, if desired

--1 Unbaked 9” pie shell (Sandra's Homemade Pie Crust)

METHOD

Preheat oven to 400 degrees.

In a large bowl, beat eggs until foamy. Stir in melted butter. Stir in brown sugar, granulated sugar, and flour; mix well. Add milk, vanilla, and chopped pecans.

Pour filling into an unbaked 9” pie shell (you can prepare Sandra's Homemade Pie Crust, or use store-bought in the freezer section of the market, and thaw beforehand, as directed). Decorate top of pie by fanning out whole (or halved pecans in a decorative manner...my preference is to use halved 'candied' pecans). Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, until done. ~ Enjoy!

MAX’S ALASKAN ALDER-CHARCOAL-GRILLED KING SALMON FILLETS

My husband did an incredible job creating this recipe a few
days ago, and since then we've literally made
this 3 more times this week because
it's simply that spectacular...

Servings: (2 or 3)

Prep: 3 Mins.

Marinate: 30 Mins.

Grill: 10 to 20 Mins. 

--(Rule of Thumb: Appx. 10 Mins. per 1” of fillet thickness)

Special equipment:

1 (6”x9”x1-1/2”) disposable baking pan

1 (9” x 1-1/2”) section of alder branch

--(Note: Soak branch in water 2 hours before placing on hot charcoal coals)

INGREDIENTS

Marinade:

Granulated garlic

Sitka Seafood Seasoning (or Old Bay Seasoning)

Freshly ground black pepper

¼ to ½  cup yoshida sauce

--(Depending upon # of fillets, 2 or 3 respectively)

Fish:

2 or 3 Fresh boneless, skin-on king salmon fillets, 1-1/2" to 2" thick

METHOD

--2 hours before grilling, place alder branch in bowl with water and weigh it down to soak. 

--30 minutes before grilling, prepare charcoal in grill so it is ready; ensuring you have ½ the coals on one side of the grill (direct heat) and the other ½ with no coals (indirect heat), while you prep the king salmon fillets.

Meanwhile, sprinkle each fillet with desired amount of granulated garlic, seafood seasoning, and freshly ground pepper. Place fillets "skin side up" in disposable baking pan, and pour ¼ to 1/2 cup yoshida sauce over top. Marinate fillets at room temperature for 30 minutes.

Just prior to grilling, remove alder branch from water and place on top and in the middle of hot charcoal coals in grill. 

Flip fillets over in baking pan so they are "flesh side up."

Marinated king salmon fillets
ready for grill...

Place marinated fillets in baking pan, uncovered, over indirect heat, then place lid on grill.  

Placed over indirect heat on grill,
and ready for basting
after initial 10 minutes of cooking...

After about 10 minutes, baste the fillets in grilling pan with juices in bottom of baking pan.  Replace top on grill, and continue grilling fillets for another 5 to 10 minutes, depending upon thickness (these took about 17 minutes total grilling time).  Remove baking pan from grill, baste with juices, and loosely tent with foil and let stand for juices to redistribute for 5 minutes. 

Remove fillets from baking dish, while leaving skin behind, and place on serving plates.  Baste fillets a final time with juices. Serve prepared king salmon fillets with freshly steamed corn on the cob slathered with hot butter and sprinkled with seafood seasoning, if desired. ~ Enjoy!

My small 1/2-serving portion,
prior to slathering the corn
with butter and seafood seasoning! ~
(Check out that glaze on the king salmon,
and the alder-smoked flavor is pure perfection)...

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

I was lucky enough to reel in this beautiful 

20-lb. king salmon on May 9, 2013, 

while fishing Juneau's Annual Spring King Salmon Derby

that lasts the month of May here in Southeast Alaska...

SANDRA’S OVEN-BAKED ALASKA DUNGENESS CRAB ‘N ARTICHOKE DIP

An epic recipe that’s truly addicting,

and lets the dungeness crab be the shining star...

Serves: (10 to 12)

Prep:10 Mins.

Bake: 30 Mins.

INGREDIENTS

Dip:

1 (8 oz. pkg.) cream cheese, room temperature

1 cup grated medium cheddar cheese

1/2 cup grated mozzarella cheese

1/2 cup mayonnaise

1 teaspoon freshly squeezed lemon juice

3 green onions (green parts only), finely chopped

Dash of cayenne pepper

1-1/2 teaspoons old bay seasoning

1-1/2 cups cooked dungeness crab meat, drain any liquid, if present

--(About 1 shucked dungeness crab)

1 (7 oz. jar) quartered artichoke hearts in water, drained, and roughly chopped

--[Please do not use marinated artichokes,

as they have too strong of a flavor profile for this dish]

For scooping:

--Butter crackers (I used Club), or toasted French bread slices

METHOD

Preheat the oven to 350 degrees. Spray a 9” round (or square) ovenproof baking dish, and set aside.

In a medium bowl, add cream cheese, cheddar cheese, mozzarella cheese, mayonnaise, lemon juice, green onions, cayenne pepper, and old bay seasoning. 

Very gently fold in the crab meat and artichokes (taking care not to break them apart).

Transfer mixture to prepared baking dish. Lightly sprinkle top with paprika.  

Bake, uncovered, for 30 minutes, until lightly golden on top.

Serve immediately with butter crackers or toasted French bread slices.

~~~~~~~~~~~

Tip: This is an amazing dip you’re able to make ahead of time and refrigerate, just ensure you remove it 30 minutes to reach room temperature prior to baking.

The story behind this incredible dungeness crab:
My husband and I recently launched our skiff to go king salmon fishing and came upon this dungeness crab crawling in the saltwater shallows; hence we were able to net it and haul it aboard. Shortly thereafter, the crab ended up crawling under the rear floorboard of the skiff while we were fishing, so we had to locate its whereabouts with the help of a camera and coat hanger upon our arrival back home. Yes, he definitely made for a mighty fine hot crab 'n artichoke dip...

SANDRA’S MEXICAN CHICKEN CORN TORTILLA LASAGNA

An ideal lasagna entree you’re able to prepare ahead of time and make

as mild or spicy to your heart’s content, including alternatively substituting chicken for precooked pork, beef, moose, venison, caribou, elk and so on...

Servings: (12)

Prep: 15 Mins.

Cook Time: 1 Hr.

INGREDIENTS

Lasagna:

1 (16 oz. can) refried beans

1 (1.25 oz. pkg.) taco seasoning

18 (6”) corn tortillas

3 chicken thighs, cooked and roughly shredded*

1 (15 oz. can) black beans, rinsed and drained

2 cups prepared salsa

1 (4 oz. can) fire roasted mild diced green chilies, drained

1 cup sour cream

1 red bell pepper, finely chopped

1 (2.25 oz. can) sliced olives, drained

2 cups shredded mozzarella cheese

2 cups shredded cheddar cheese

Garnish:

--Shredded romaine lettuce

--Diced fresh tomatoes

--Sliced pickled jalapenos

METHOD

Preheat oven to 350 degrees. Spray a 13”x9” baking dish, and set aside.

Place refried beans and taco seasoning in a small saucepan over low heat, mix to combine.  Stir occasionally, and heat until warm (so it spreads easily).

Repeat following layers 3 times in prepared baking dish: Arrange a layer of 6 corn tortillas in baking dish, top evenly with 1/3 refried bean mixture, 1/3 chicken, 1/3 black beans, 1/3 salsa, 1/3 green chilies, 1/3 sour cream, 1/3 bell peppers, 1/3 sliced olives, 1/3 mozzarella cheese, and 1/3 cheddar cheese.

Ready for the oven...

Spray bottom of foil (to prevent cheese from sticking) and cover lasagna, then bake for 45 minutes. Uncover, and continue baking for 15 minutes, until cheese is melted. 

Cut into squares, and serve topped with shredded lettuce, diced tomatoes, and sliced pickled jalapenos. ~ Enjoy!

Hot and ready to serve...

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

*Tip: I precooked 3 bone-in and skin-on chicken thighs covered with water in a medium saucepan, then added a bit of sea salt, freshly ground pepper, onion powder, and garlic powder. I brought the mixture to a boil, covered, then reduced heat to a simmer to gently boil for 25 minutes.  I cooled the thighs on plate, removed the skin and bones, then roughly shredded the meat.

SANDRA’S FRESH and LIGHT TROPICAL FRUIT SALAD

I at first served this fresh salad as is,

then later with a dollop of yogurt.

I found both methods to be incredibly delicious....

Serves: (8 to 10)

Bearrs Seedless Limes
were used  in this recipe
from my indoor dwarf
citrus tree...

Prep: 15 Mins.

Stand: 15 Mins.

INGREDIENTS

Dressing:

1 tablespoon honey

6 mint leaves, finely sliced
1 tablespoon freshly squeezed lime juice

Fresh Fruit:

1 mango, peeled and chopped

1 papaya, peeled and chopped

1 gala apple, cored and chopped

1 granny smith apple, cored and chopped

2 cups whole red seedless grapes

6 whole strawberries, sliced

1-1/2 cup pineapple, chopped

Garnish:

-Sprig of whole mint leaves

METHOD

In a large, glass (non-reactive) bowl, whisk the lime juice, honey, and mint.  Add all the prepared fruit, toss with a wooden spoon to combine ensuring all the dressing has been incorporated. Let salad stand 15 minutes, toss, and serve. ~ Enjoy!

SANDRA'S HEAVENLY SCALLOPED BAKED POTATO CASSEROLE

One of my favorite and most prepared recipes

I created when I was craving scalloped potatoes au gratin

and loaded baked potatoes at the same time...

Serves: (10 to 12)

Prep: 25 Mins.

Bake: 1 Hr.

Stand: 15 Mins.

INGREDIENTS

4 slices of bacon, cut into strips and browned

8 cups yellow potatoes, peeled and thinly sliced to 1/8”

--(I used 6 medium-large potatoes, and sliced them using a mandoline)

1 green onion, sliced (both white and green parts)

6 tablespoons unsalted butter

6 tablespoons all-purpose flour

3 cups milk

¼ teaspoon granulated garlic

½ teaspoon kosher salt

¼ teaspoon freshly ground pepper

1/8 teaspoon cayenne pepper

2 cups grated medium cheddar cheese

½ cup sour cream

1 cup additional grated medium cheese, to sprinkle on top

Paprika

METHOD

Preheat oven to 350 degrees.  Spray a 9”x13” casserole dish, and set aside.

Brown bacon in a medium skillet, remove with a slotted spoon and set aside on a paper towel-lined plate.

In a medium, heavy-bottom saucepan, over low heat melt butter and blend in flour, and whisk for 1 minute. Add all of cold milk while whisking, and increase heat to medium. Season with garlic, salt, pepper, and cayenne. Reduce heat to low, and continue whisking until smooth, thickened, and boiling.  Remove from heat and using a spoon stir in 2 cups of cheese, sour cream, green onions, and bacon strips.

Evenly layer half of the sliced potatoes in bottom of prepared casserole dish. Spread half of cheese sauce over potatoes. Repeat with second layer of potatoes and cheese sauce. Evenly add remaining 1 cup of cheese over sauce, then sprinkle top of cheese layer with some paprika for color.

Ready for the oven... 

Bake uncovered for about 1 hour, until the potatoes are tender and top is golden brown. Remove from oven, and let casserole sit for 15 minutes prior to serving. ~ Enjoy!

Letting baked casserole stand for 15 minutes...

~~~~~~~~~~~

Tip: It's imperative to consistently slice potatoes to 1/8" for even baking within 1 hour's time.

SANDRA’S MEXICAN HAM, SWEET POTATO 'N BLACK BEAN CHILI and CORNBREAD

An incredibly hearty and healthy chili you're able to prepare in one pot 

that's ready to serve in an hour...

Servings (8 to 10)

Prep: 15 Mins.

Cook: 45 Mins.

INGREDIENTS

Grateful to use fresh
lime juice from my newly
picked Bearrs Limes
harvested off of
my indoor dwarf citrus tree...

2 (14.5 oz. cans) Mexican diced tomatoes, undrained

1 (15 oz. can) black beans, undrained

2 cups low-sodium beef broth 

2 tablespoons chili powder 

1 tablespoon ground cumin

2 teaspoons smoked paprika

1 teaspoon dried oregano

1 bay leaf

1/2 teaspoon freshly ground pepper

1 tablespoon honey

1 tablespoon freshly squeezed lime juice

4 small sweet potatoes (or 2 large), peeled and roughly chopped into 1” pieces

1 medium red onion, chopped

2 garlic cloves, minced

2 cups cured, smoked ham, roughly chopped into 1” pieces

--Prepared recipe: Sandra’s Mexican-Style Premium Cornbread

METHOD

Combine all ingredients in dutch oven, or heavy-bottom pot, and stir to combine. Bring to boil, then reduce heat to low, cover, and 'gently' simmer for 45 minutes, while occasionally stirring. 

(Meanwhile, prepare cornbread recipe listed below so it is ready when chili has finished cooking.)

Ready to serve... 

Toss bay leaf, and serve with Sandra’s Mexican-Style Premium Cornbread alongside (shown below). ~ Enjoy!

Sandra’s Mexican-Style Premium Cornbread
(Click here for recipe)...

SANDRA’S ASIAN SLOW-COOKER TERIYAKI CHICKEN

A perfect dinner to quickly throw together

either in the morning and slow cook on low for 8 hours,

or during your lunch hour and slow cook on high for 4 hours...

Servings: (6 to 8)

Prep: 10 Mins.

Slow Cook: High 4 Hrs, or Low 8 Hrs.; + Broil: 3-5 Mins

INGREDIENTS:

Chicken:

1 yellow onion, cut into wedges

6 bone-in skin-on chicken thighs

1-½ cups brown sugar

½ cup low-sodium soy sauce

½ cup low-sodium chicken broth

2 tablespoons hoisin sauce (An Asian type of barbecue sauce)

1-inch piece of fresh ginger, grated (or 1 teaspoon ground ginger)

2 garlic cloves, minced

½ teaspoon freshly ground pepper

Garnish:

1 tablespoon fresh parsley, chopped

1 tablespoon toasted sesame seeds

--Prepared steamed rice

--Prepared garden salad

METHOD:

In mixing bowl, combine brown sugar, soy sauce, chicken broth, hoisin sauce, ginger, garlic, and pepper, then set aside.

Place onion wedges in bottom of slow cooker, chicken thighs on top, and pour teriyaki mixture over chicken.

Cover slow cooker and cook on high-heat setting for 4 hours, or low-heat setting for 8 hours.

Transfer chicken thighs skin side up to a broiler using a slotted spoon.  Pierce chicken skin with a paring knife.  Broil teriyaki chicken in oven on top rack position until brown and crispy, about 3 to 5 minutes.

Sprinkle teriyaki chicken thighs with parsley and sesame seeds, then serve with prepared steamed rice and a nice garden salad. ~ Enjoy!

SANDRA’S EASY PUMPKIN LOG ROLL with a CREAMY MAPLE FILLING

A phenomenal dessert that freezes well,

so the pumpkin log roll can be made ahead of time

and sliced while frozen into pieces for a stunning presentation...

Servings: (10 to 12)

Prep: 15 Mins.

Bake: 12-15 Mins.

INGREDIENTS

Roll:

Wet Mixture:

3 large eggs, slightly beaten

1 cup granulated sugar
6 tablespoons unsalted butter, at room temperature

2/3 cup pure pumpkin
1 teaspoon vanilla extract

Dry Ingredients:

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

2 teaspoons ground cinnamon
1 teaspoon ground ginger

1/8 teaspoon ground cloves
1/8 teaspoon nutmeg

1/8 teaspoon salt

Filling:

1 (8 oz. tub), cold, whipped cream cheese

1 cup confectioners' (powdered) sugar, sifted

6 tablespoons unsalted butter, at room temperature

1 teaspoon mapleine

--Additional confectioners’ sugar (for decoration)

METHOD

Preheat oven to 375 degrees. Spray a 15”x10” jelly-roll pan; line with parchment paper, then spray top of paper as well. Set aside a clean tea towel (large enough to cover unrolled pumpkin roll).

Beat eggs, granulated sugar and butter in large mixer bowl until thick. Beat in pumpkin and vanilla extract. Sift flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg and salt into same bowl over wet ingredients. Using a wooden spoon, stir dry mixture into wet ingredients, mixing just until incorporated. Spread batter evenly onto prepared pan.

Bake for 12 to 15 minutes, until top of cake springs back when touched.

Immediately loosen sides of cake, place tea towel over top flush with beginning roll-up edge.

Turn onto working surface. Carefully peel off parchment paper.

Roll up cake and towel together, starting with shorter end.

Cool seam-side down on wire rack for 15 minutes.

Meanwhile, prepare the filling by beating cold, whipped cream cheese, 1 cup sifted confectioners’ sugar, butter and mapleine in small bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over inside of cake to within 1/2” of all edges. 

Re-roll cake into log, gently but tightly. Wrap in plastic wrap and refrigerate seam-side down for at least 1 hour.

Unwrap pumpkin log, generously sprinkle with sifted confectioners' sugar on entire outside, and cut into 1" slices, then serve (See main photograph above). ~ Enjoy!

~~~~~~~~~~~

Tip:

If freezing pumpkin log roll, defrost first to serve whole, or I prefer to slice while frozen for cleaner cut cake slices, then serve individually.

SANDRA'S AMAZING ALASKA SOCKEYE SMOKED SALMON NOODLE CASSEROLE

A super flavorful smoked salmon
casserole that you'll
be making over and over again...

Servings: (6 to 8)
Prep. 15 Mins.
Bake: 30 Mins.

INGREDIENTS

*Pasta and peas:
4 cups dry egg noodles, prepared according to package directions
3/4 cup frozen peas

**Sautéed Vegetables:
1 tablespoon olive oil
½ medium yellow onion, chopped
2 ribs celery, cut in half lengthwise, and chopped
4 crimini mushrooms, cut in half, and sliced
2 cloves garlic, minced
Sea salt and freshly ground pepper, to taste

***Sauce:
1 (4 oz. can) diced fire-roasted green chilies, drained
1 cup milk
1 (10.75 oz. can) cream of mushroom soup
1/2 cup sour cream
3/4 cup cheddar cheese, shredded
1/2 teaspoon worcestershire
1/2 teaspoon old bay seasoning
1 cup jarred Alaska sockeye smoked salmon strips, broken into large chunks
--(Available from http://www.alaskacannery.com/...aka Alaska Cannery and Smokehouse)

****Topping:
1 cup crushed french fried onions

METHOD

Preheat oven to 375 degrees. Prepare a 9”x13” baking dish by spraying with oil, and setting aside.

Prepare noodles according to package instructions just until al dente, adding peas during the last 2 minutes of cooking; drain both in a colander.

Meanwhile, add olive oil in a medium skillet over medium-high heat. Add the onions, celery, crimini mushrooms, and saute until onions are translucent. Add the garlic, sea salt and ground pepper, to taste, and saute 30 seconds longer, then remove skillet from heat.

In a separate large bowl, mix together drained chilies, milk, soup, sour cream, cheddar cheese, worcestershire, and old bay seasoning. Gently fold in  drained noodles, peas, and smoked salmon chunks. Transfer mixture to the prepared baking dish; cover with foil, and bake for 20 minutes.

Remove casserole from oven and sprinkle crushed french fried onions evenly over the top, and then return to oven, uncovered, and continue baking 10 minutes longer, until heated through and top is golden. ~ Enjoy!

Pipin' hot out of the oven...

~~~~~~~~~~~~~~~~
Tip: I like to serve this Alaska Smoked Salmon Noodle Casserole with Sandra's Organic Fall Herb Garden Salad with Lemon-Honey-Dijon Vinaigrette:

Sandra's Organic Fall Herb Garden Salad 
with Lemon-Honey-Dijon Vinaigrette

SANDRA'S TRADITIONAL PORK GREEN SOUP with STEAMED RICE

A traditional recipe I grew up preparing
that's quick and easy, 
albeit incredibly delicious!

It's a Filipino Classic...

Servings: (4)
Prep: 10 mins.
Cook: 12 mins.

INGREDIENTS

1 tablespoon olive oil
1 tablespoon unsalted butter
3 bone-in pork loin chops (remove bones) cut into 1-1/2" strips
½ yellow onion, cut into quarters and julienned
1 garlic clove, minced
1 rib of celery, sliced on the diagonal
1” fresh ginger, grated
¼ teaspoon freshly ground pepper
4 cups low-sodium chicken stock
1 tablespoon rice wine vinegar
½ teaspoon sesame oil
2 tablespoons low-sodium soy sauce
2 teaspoons worcestershire
1 egg, lightly beaten with a splash of water
2 green onions, sliced diagonally (both green and white parts)
6 large romaine lettuce leaves, stacked, rolled into a cigar shape, and cut into ¼” strips
1 tablespoon freshly chopped parsley

--4 cups of prepared, steamed jasmine rice

METHOD

Heat a large stainless steel skillet to medium-high heat. Add olive oil and butter. Add pork strips and saute until lightly browned; remove to plate, and retain drippings in skillet. Add onions, garlic, celery, ginger, pepper, and saute just until the onions are translucent, about 5 minutes. Return browned pork to skillet. Deglaze by adding chicken stock, while scraping bottom of skillet. Add rice wine vinegar, sesame oil, soy sauce, and worcestershire; reduce heat to a simmer, and cook for 2 minutes. While stirring mixture in skillet in a continuous clockwise motion, slowly drizzle in beaten egg/water mixture to form ribbons. Add green onion, romaine lettuce, and fresh parsley, then stir to combine.  To serve, ladle green soup into bowls of steamed jasmine rice. – Enjoy!
~~~~~~~~~~~~~~~
Tip: Feel free to add 1/2 green bell pepper julienned to the vegetable mix if you so desire...I simply didn't have it on hand today...

SANDRA'S WHOLESOME PINTO BEAN AND HAM SOUP

The perfect hot bean and vegetable soup
on a snowy Alaska winter night...

Servings: (8 to 10)

Prep: 10 mins. |

Cook: Appx. 2 hrs.

INGREDIENTS

-1 (16 oz. pkg.) dried pinto beans

-6 cups water

-6 cups low-sodium chicken broth

-1 tablespoon cider vinegar

-2 heaping teaspoons brown sugar

-2 cups cooked ham, cubed

--(or 2 *smoked ham hocks, or *ham bone with meat on it, or a ring of smoked sausage)

-1 lg. carrot, scrubbed, and chopped

-2 ribs celery, chopped

-½ onion, diced

-1 russet potato (or sweet potato), peeled and chopped

-1 garlic clove, minced

-1 bay leaf

-1/8 teaspoon each: dried oregano, basil, and thyme

-1/2 teaspoon freshly ground pepper

--(I do not add any salt due to the saltiness of the ham)

-Dash of hot sauce

METHOD

Spread the dried pinto beans out on a baking sheet and pick through them; toss any unwanted matter, then rinse beans in a colander. In a large dutch oven (or heavy-bottom soup pot), bring pinto beans and water to a boil. Cover, and reduce heat to simmer and par cook for 1 hour. 

Drain beans in colander, and return to dutch oven. Add broth, cider vinegar and brown sugar, and bring to a boil. Reduce heat, cover, and simmer for 30 minutes; stirring occasionally. 

Add remaining ingredients, cover, and simmer for 30 additional minutes, until vegetables and beans are tender. 

Remove bay leaf, and toss. Taste for seasoning, and add more broth or water if a thinner consistency is desired.

Serve with hot wheat rolls or crusty slices of French bread. ~ Enjoy!

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

*Tip: If using smoked ham hocks or ham bone with meat on it, add at the beginning of the bean cooking process, and remove after 1 hour to pull meat from hocks or bone, cube (when draining beans), and return to pot when adding vegetables.

SANDRA’S 5-MINUTE ‘4-VARIETY’ HOLIDAY CHOCOLATE BARK BITES

A holiday favorite that's festive and tasty!

Your family and  friends are sure to enjoy...

Yields: (24 pieces)

Prep: 5 Mins.

Chill: 30 Mins.

INGREDIENTS

Chocolate:

½ cup semi-sweet chocolate chips

1-1/2 cup milk chocolate chips

Toppings:

¼ cup chocolate mint chips

¼ cup dried mixed fruit

¼ cup chopped pistachios

¼ cup toffee bits

METHOD

Set aside a non-stick mini-muffin tin (mine has 24 mini-cups).  If not non-stick, lightly butter each mini-cup beforehand.

Pour both chocolates in a glass bowl and place in microwave on high power for 30 seconds. Stir with a rubber spatula. Place it back in the microwave for another 30 seconds. Stir again. Repeat, just until chocolate has fully melted and is smooth after stirring. Use a teaspoon to fill each mini-muffin cup with melted chocolate, just until ¾’s full. 

Sprinkle tops evenly with four different toppings (8 mini-cups per topping variety), and press topping gently into chocolate to adhere. Refrigerate for 30 minutes.

Remove by immediately inserting a paring knife straight up and down along edge while bark bites are cold; the bark bites will easily loosen and pop free. 

Serve at room temperature. ~ Enjoy!

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

Tip:  These mini-bark bites are fabulous gift basket additions.

SANDRA’S ULTIMATE ALASKA HALIBUT CEVICHE

This halibut ceviche lovingly triggers

fond memories of many

of our past Mexico vacations...

Yields: (Appx. 4 cups)

Prep: 10 Mins.

Marinate: 1 Hr.

Stand: 1 Hr.

INGREDIENTS

Marinade halibut:

1 lb. boneless skinless halibut, cut into ¼” pieces

1 small yellow onion, finely diced

1 teaspoon sea salt

Fresh lime juice, enough to cover diced onion and halibut (about 1/2 cup)

Ceviche:

3 vine-ripe tomatoes, seeded and finely diced

½ red bell pepper, finely diced

1 jalapeno, seeds and ribs removed, and finely diced

1 handful fresh cilantro, finely chopped

½ teaspoon dried oregano

1 tablespoon lime juice

½ teaspoon sea salt

¼ teaspoon freshly ground pepper

--Restaurant-style tortilla chips

METHOD

Place diced halibut, lime juice, and 1/4 cup of the white onion in a glass or ceramic non-reactive bowl.  Add sea salt and stir.  Let onion and halibut mixture marinate refrigerated for 1 hour, until halibut is cooked through and opaque.

Once halibut is done, drain liquid using a sieve, and place mixture back into a glass serving bowl.

Add remaining diced onion, jalapeno, tomatoes, bell pepper, cilantro, oregano, lime juice, and sea salt and pepper.  

Toss gently to combine. Place back in refrigerator for 1 hour for flavors to meld.

Serve with restaurant-style tortilla chips. ~ Enjoy!

~~~~~~~~~~

Tip: Feel free to substitute halibut with scallops, shrimp, crab, or a 1-lb. combination thereof.

SANDRA’S 15-MINUTE SWEET and SOUR ALASKA HALIBUT

Our all-time ‘go to’ favorite

sweet and sour halibut 

we end up craving

from time to time...

Serves: (6)

Prep/Cook: 15 minutes

INGREDIENTS

1/4 cup dark brown sugar

2 tablespoons cornstarch

1/3 cup cider vinegar

1-½ cup low-sodium chicken broth

¼ cup low-sodium soy sauce

2 tablespoons all-purpose flour

½ teaspoon kosher salt

½ teaspoon freshly ground pepper

1 lb. boneless skinless halibut fillets, cut into 1” cubes

2 tablespoons olive oil

½ red bell pepper, cut into 1” pieces

½ yellow onion, cut into 1" pieces

Pinch of crushed red pepper flakes

1 (8 oz.) can of pineapple chunks, drained and cut in half (reserve ¼ cup of juice)

½ teaspoon ground ginger

--Prepared steamed rice

METHOD

In a bowl, combine brown sugar and cornstarch. Stir in cider vinegar, broth, soy sauce, and reserved pineapple juice. Set aside.

In a resealable plastic bag combine flour, salt and pepper. Add halibut cubes and shake to coat. 

In a small skillet, saute halibut in oil over medium-high heat for 4-6 minutes, just until lightly golden and halibut flakes easily with a fork; remove to a plate. Set aside.

In the same skillet, saute red pepper, onion, red pepper flakes for 4 to 6 minutes, just until vegetables are crisp-tender. 

Add ground ginger, and pineapple to skillet.  

Stir sauce in bowl then add to skillet while scraping up bits from bottom, and bring to a boil.

Cook while stirring for 2 minutes, until thickened. Reduce heat to low, and return halibut chunks to skillet; heat through for a couple of minutes. 

Serve over steamed rice. ~ Enjoy!

~~~~~~~~~~

Tip: Feel free to substitute halibut with the same amount of chicken, pork, or beef, although adjust cooking time accordingly.