SANDRA'S FIVE-STAR HALIBUT CEVICHE

A very pleasing appetizer that
you'll be proud to serve
to any crowd, gathering, 
or family get-together anytime...

Servings: (6)
Prep time: 20 min |
Marinade time: 8 hours
+ 30 mins. more

Posted by Sandra

***Marinade halibut 
(this process fully cooks/cures the halibut):
· 1 lb. Fresh halibut, skinned and de-boned, cut into ¼” cubes
· 3 limes + 3 lemons, juiced (or bottled works fine)

***Ingredient additions:
· ¼ cup fresh cilantro, chopped
· 2 medium tomatoes, diced
· 1 green bell pepper, diced
· 2 jalapenos, finely chopped (retain ribs and/or seeds if you like it spicier)
· 2 tablespoons white wine vinegar
· 3 green onions, finely chopped
· Salt & freshly ground pepper to taste

***Garnish options:
· Olive Oil
· Sprigs of Parsley
· 1 avocado, peeled, de-seeded, and diced (wait until very end to add)
· paprika
· lemon wedges
· Tortilla chips and/or crackers for scooping.

METHOD

Prepare halibut, and place in non-reactive glass bowl. Pour lime and lemon juice over halibut just enough to cover. Cover bowl with plastic wrap, and place in refrigerator to marinade for 8 hours (stirring several times throughout).

Drain 3/4s of the juice from halibut and lime/lemon marinade, add remaining ingredients (except for garnishing ingredients), toss well, and place back into refrigerator for 30 minutes for further marinating of added ingredients. Just before serving, cut up the avocado and gently fold into ceviche.

Serve as pictured, along with a few of drops of olive oil, a dash of paprika, and a lemon wedge along side each. [Another option is to serve it atop a platter lined with romaine lettuce leaves, with a side of tortilla chips.]

(Note: This works well with shrimp/prawns, scallops, lobster or a mix of them, although ensure you maintain a total of 1-pound white seafood ratio.)

MILLIE'S ARTICHOKE and WILD RICE SALAD

We used to make this salad
religiously when my friend Millie
lived in Juneau, and we often shared we it while others
made different salads to swap for lunch
so we all had a variety = great memories...

Servings: (6)
Prep Time: 5 min. |
Cook Time: (To cook wild rice)

Posted via Millie via Sandra

INGREDIENTS

***Salad:
· 1 box -long-Grain-Wild-Rice-Quick Cooking (Steam wild rice according to directions.)
· 2 cups cooked turkey (or ham), cut into ½” cubes
· 1 cup Swiss cheese, chopped into ¼” cubes
· 2 green onions, finely sliced
· 2 celery stalks, finely chopped
· 1 (14 oz. can/jar) marinated artichoke hearts, drained, then cut into quarters
· 1 (4 oz. can) of sliced black olives, drained


***Dressing:
· ¼ cup lemon juice
· 2 teaspoons dijon mustard
· kosher salt and ground pepper to taste
· ¼ cup light olive oil

METHOD

Cook wild rice with seasoning packet according to package directions, and set aside to let cool.

Meanwhile, whisk the dressing ingredients in a medium non-reactive bowl (glass or ceramic) until emulsified. Add salad ingredients; toss, and then refrigerate for at least a ½ hour for flavors to meld before serving. - Enjoy!

SANDRA'S SUGGESTIONS ON HOW TO FREEZE FRESH HERBS: The easy way and tips for using them later

I often find that I have an abundance of herbs at times,
and here is a quick method of freezing some of them
so you have use of your herbs year round...

Posted: by Sandra

This is so rewarding...

I often have to go to the market for just one herb while cooking a particular recipe. Further, I tend to never use all the herbs I purchase or grow, so this is the best method I found to preserve herbs is by freezing them.

Choose the best and healthiest, leaves, sprigs, or shoots of herbs: basil, parsley, thyme, chives, rosemary, etc., (See below).

Wash, and spin dry fresh herbs (or pat dry with paper towels).

Spread them out in one layer on a parchment paper (or wax paper) lined baking sheet. Flash freezing them flat and individually will prevent them from melding together later on.

Cover and place the cookie sheet of herbs into the freezer and freeze solid for a minimum of 24 hours.

Meanwhile, mark small Zip Lock bags with date/name of herb/amount/expiration date = up to 6 mos. When frozen, measure and place ¼ cup into individual bags, and to freezer.

If you freeze quite a few herbs, it may be easier to find them in your freezer if you store the individual packages of the same herb together in one large container.

[Be aware that when herbs are frozen, they become limp, lose their color and are best used in cooked foods, dressing, sauces, pesto, salsa, etc., although not as a garnish for instance.]

BASIL a natural snipped in with tomatoes; terrific in fresh pesto; other possibilities include pasta sauce, peas, zucchini, Italian toppings for brochettes

CHIVES dips, potatoes, tomatoes

CILANTRO Mexican, Asian and Caribbean cooking; salsas, tomatoes, salads, dips

DILL carrots, cottage cheese, fish, green beans, potatoes, tomatoes, dips

MINT carrots, fruit salads, parsley, peas, tabouli, tea, parfaits, desserts, drinks, garnish

OREGANO peppers, tomatoes, sauces, stews

PARSLEY The curly leaf is the most common, but the flat leaf or Italian parsley is more strongly flavored and often preferred for cooking. Naturals for parsley include potato salad, tabouli, green salads, sauces, soups, and stews, to mention a few

ROSEMARY chicken, fish, lamb, pork, roasted potatoes, soups, stews, tomatoes

SAGE poultry seasoning, stuffings

TARRAGON chicken, eggs, fish, salad dressings

THYME eggs, lima beans, potatoes, poultry, summer squash, tomatoes

WINTER SAVORY dried bean dishes, stews

SANDRA'S ALASKA CRAB and BACON WRAPS

What a fantastic twist for an ultimately
succulent crab wrap...

Serves: (4)

Posted by Sandra

Prep Time: 15 min

INGREDIENTS:

2 strips of bacon, browned & chopped

1 small tomato, chopped (1/2 cup)

1 medium green onion, chopped (1 tablespoons)

½ lb. crabmeat, cooked & coarsely chopped (King or Dungeness preferably)
1 cup iceberg lettuce, finely chopped
¼ cup jarred red bell pepper, finely chopped
2/3 cup mayonnaise
1/8 teaspoon hot sauce
¼ teaspoon garlic powder
1/8 teaspoon Old Bay Seasoning
Salt & freshly ground black pepper to taste

4 flour tortillas (10”)

METHOD

Cut the bacon strips in half and brown in a small skillet, drain and cool, and then finely chop into bits.

In medium bowl mix all of the ingredients as listed, including the bacon bits, (except not the tortillas).

Heat a large non-stick skillet over medium heat, place a tortilla into the dry skillet until it slightly bubbles; turn over doing the same—repeat with remaining three tortilla [this process removes its flour and tangy flavor].

Spread 2/3-cup crabmeat mixture on each tortilla; roll up, and then cut diagonally in half, and serve. ~ Enjoy!

SANDRA'S BAKED JALAPENO POPPERS WITH CILANTRO-LIME DIP (Serves 6)

A spicy, but not too hot, pleasing appetizer
that will have your crowd roaring on game day...

Yields: (20 half poppers)
Prep Time: 15 min |
Cook Time: 20 to 25 min.

Posted: by Sandra

INGREDIENTS

***Poppers:
· 10 medium (3″) jalapenos
· 1 (8 oz.) pkg. cream cheese, at room temperature
· 2 cups “sharp” cheddar cheese, grated--& chopped even finer (don’t skimp on this)
· 3 eggs (divided)
· 3/4 cup all purpose flour, sifted through a sieve
· 1-1/2 cups panko (Japanese breadcrumbs)
· salt and pepper


***Dip:
· 1-1/2 cups plain yogurt
· ¼ cup sweet pickles, finely chopped
· 2 garlic cloves, grated
· 1 lime (1 teaspoon of zest; plus juice of half of it)
· ¼ cup cilantro, chopped
· salt to taste

METHOD

Preheat the oven to 400ºF.

In a medium sized bowl, beat (1) egg, adding the cream cheese and with a hand-mixer mix until smooth, and add in the cheddar cheese, salt, and pepper, stirring to combine. [Note: The egg addition prevents hot cheese from squirting out when biting into the peppers.]

Slice each jalapeno in half lengthwise, scooping the seeds out of the peppers, leaving the ribs intact (for spicier poppers), or remove if you so choose (I use a melon baller, or a spoon).

Stuff each jalapeno half with a mound of cream cheese mixture.

Lightly spray a rack (I use a cooling rack) to sit on top of your baking sheet lined with tinfoil.

For the breading station, put the flour in the first bowl, the (2) beaten remaining eggs in the second bowl seasoned liberally with salt and pepper, and the third bowl the panko. Roll the each of the stuffed jalapenos in the flour; dip into beaten eggs and turn to make sure they are well coated. Shake off any excess, and gently roll in panko, pressing down gently as you turn to coat.

Place on rack, making sure they don’t touch. Bake the poppers for 20 to 25 minutes, or until the tops are lightly browned and the crust is crispy. Let set for 10 minutes, and then serve with dip.

For the Dip:
Super finely chop the sweet pickles, really, I mean “finely chopped,” as nobody likes big chunks of sweet pickle in their dip. In a small bowl, combine the yogurt with the sweet pickles. Grate (I use a rasp) one packed teaspoon of fresh lime zest, and squeeze in the juice of half the lime into bowl. Grate the garlic with the rasp as well, and add the chopped cilantro; plus season with salt and pepper. - Enjoy!

SANDRA'S ROASTED FALL ACORN SQUASH

A spicy and sweet roasted acorn squash that is
a perfect side dish to most any entree...

Serves: (4)
Prep Time: 10 min |
Roast Time: 45 min to 1 hr

Posted by Sandra

INGREDIENTS

2 acorn squash, cut in half lengthwise
4 tablespoons butter, softened
2 tablespoons maple syrup
Kosher salt, to taste
Cayenne pepper, to taste

METHOD

Preheat oven to 400 degrees.

Wash and dry squash, and then cut in half lengthwise (along the ribs); be super careful. Scrape seeds and pulp from the insides with a spoon and discard.

In a small bowl combine the softened butter with the maple syrup, spread inside of each half with mixture, and then lightly dust all four halves with kosher salt and cayenne pepper.

Place halves cut side up on a baking dish lined with foil.

Bake for 45 minutes to one hour until soft, which will have a pool of goodness in the middle of each half.  Use a pastry brush to evenly distribute pooled sauce on both halves of acorn squash.  Stand to let cool for 10 minutes before serving. - Enjoy!

SANDRA'S EASY CHEESY POTATO BAKE

A tasty side dish you'll be serving
often with your favorite entrees...

Posted: by Sandra
Prep Time: 10 min |
Cook Time: 30 min.

Posted by Sandra

INGREDIENTS

6 russet potatoes, peeled and cut into 1” cubes
5 tablespoons butter
1 teaspoon garlic powder
1 teaspoon onion powder
2 cups cheddar cheese, shredded
--(plus more for garnishing)
1-1/2 cup sour cream
1/3 cup green onions, sliced
Salt & freshly ground black pepper, to taste

***Garnish:
· Cheddar Cheese, grated
· Paprika

METHOD:

Preheat oven to 350 degrees.

Place potato cubes in a large pot, covered with cold water, and par-boil for 8 to 10 minutes, drain in a colander, set aside.

Meanwhile, in a small saucepan add a 1/2 cup of the butter until halfway melted; add the minced garlic and onion powder and cook for 30 seconds, just until butter has melted; remove from heat, and set aside to cool.

Add the drained potatoes back into large pot, and set aside.

Add the cheddar cheese, sour cream, green onions, and salt and pepper to butter mixture in small saucepan that has cooled slightly; gently fold to combine; add mixture to the large pot of potatoes and gently fold to combine (no need to heat the additions).

Spray a 9 x 13 baking dish with oil. Add the potato mixture, spreading evenly. Sprinkle with remaining grated cheese, and then lightly dust with paprika on top.

Bake uncovered at 350 degrees for 30 minutes; let stand for 10 minutes, and serve. - Enjoy!

SANDRA'S VENISON BURRITOS VENDOR-STYLE

Burritos are fantastic, hearty and delicious!

Especially with homemade pico de gallo and guacamole,
which I made with indoor-grown jalapeno peppers...

Servings: (4)
Prep Time: 15 min.
Cook Time: 15 min.

INGREDIENTS

***Meat mixture
· 1 lb. extra lean venison burger (or moose, buffalo, or beef )
· 1 package taco seasoning (click link for homemade)
· ¾ cup water
· 1 (14.5 oz.) can of refried beans

***Garnish
· 2 cups cheddar and/or Mexican blend shredded cheese
· ¼ head iceberg lettuce, shredded
· 2 tomatoes, diced
· 2 green onions, thinly sliced
· 1 cup sour cream

Homemade pico de gallo- Um-Um Good!

· 1 cup Picante Salsa (or homemade is better, click here: [Sandra's Mexican Salsa (pico de gallo) and Guacamole]
· 1 avocado, sliced into diagonal strips

· 4 (10”) flour tortillas

METHOD

In a large skillet over medium heat brown burger. Add taco seasoning with water and simmer until liquid cooks down, about 7 minutes. Add refried beans and fold in, just until warm and incorporated; reduce heat to keep warm.

Meanwhile, prepare garnishments by placing wet ingredients in small bowls or ramekins, and others on a separate large platter and/or in small decorative bowls or plates.

Preheat a dry large non-stick skillet to medium heat; once heated place flour tortilla in dry skillet until it begins to slightly bubble, turn over and do the same on the other side (this process removes the “flour & tangy” taste). [In our house each person does their own.] Place warm tortilla on plate by adding a couple large spoonfuls of meat mixture diagonally across the center and top with garnish ingredients in the order listed above. Roll up as in photograph and enjoy!!!

VENDOR STYLE: Wrap inside a square of tinfoil, making “TO GO” burritos—these are excellent warm or at room temperature—out on the boat, at camp, driving out the road or wherever your outing takes you...

SANDRA'S CARROT PINEAPPLE ORANGE BARS with CREAM CHEESE FROSTING

A great family favorite y'all adore...

Serves: (12)
Prep: 15 min.
Cook: 30 mins.

INGREDIENTS

2 tablespoons unsalted butter (at room temperature)
1-1/2 cup grated carrots (2 medium)
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon ground gloves
1 teaspoon ground nutmeg
½ teaspoon ground ginger
2 teaspoon ground cinnamon
¼ teaspoon fine-grained kosher salt
2 large eggs, lightly beaten
¾ cup granulated sugar
1 cup raisins, lightly chopped
1-1/2 cup orange juice
½ cup chopped walnuts (or pecans)
1/4 cup coconut, grated, and chopped finer
1 (8 oz. can) crushed pineapple, drained
2 teaspoons vanilla extract
2 tablespoons molasses

METHOD

Preheat oven to 350 degrees. Spray 9 x 13 baking dish with oil. Microwave butter  in a microwave-proof glass bowl for 40 seconds, then add with grated carrots in a medium bowl.

In a large bowl sift (through a sieve by tapping the edge) the flour, baking soda & powder, spices, and salt; mixing to combine.

With hand mixer, beat in a small bowl the sugar and eggs until light in color; add raisins, and orange juice and mix well.

Add small and medium bowl mixtures to the large bowl of dry ingredients; combine (with a spoon).  Add nuts, crushed pineapple, and vanilla and mix just gently to combine (do not over mix).

Add batter to baking dish, and bake for 30 minutes, or until a toothpick comes out clean. Cool completely.  Frost with “Cream Cheese Frosting” (recipe below), and cut into 12 bars (I like to cut my bars in more of a rectangle shape, & for special occasions I decorate with a carrot on top.)

CREAM CHEESE FROSTING
(Yields 2 Cups)

Prep: 5 Mins.

1 (8 oz. pkg.) of cream cheese, at room temp.
¼ cup unsalted butter, at room temp.
2 cups of confectioners’ sugar (sift through a sieve to prevent a lumpy frosting)
1 tablespoon milk (adding more or less, depending on your desired consistency)
1 teaspoon vanilla extract

In a medium bowl, with a hand mixer cream together the cream cheese and butter, and mix in vanilla. Gradually stir in (with a spoon) the milk, and then the confectioner’ sugar; mixing until smooth.

Enjoy!

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

Tip:  I like to cut my bars in more of a rectangular shape, and for special occasions use a piping bag to decorate with the buttercream, including adding a piped decorated carrot on top.

SANDRA'S GRILLED HALIBUT over WILTED GREENS

Wow, a fabulous way to perk
up grilled halibut is with to use
this marinade and dressing...

Serves: (4)
Prep Time: 10 min
+ Marinade time: 1 hour |
Cook Time: 10 min.

Posted: by Sandra

INGREDIENTS

4 cups of mixed salad greens
1 fresh lemon, sliced & deseeded

***Marinade:
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon fresh ginger, grated (or ½ teaspoon ground)
1 tablespoon fresh cilantro, coarsely chopped (or 1 tsp. dried)
1 tablespoon honey
1 large clove garlic, finely minced
1/4 teaspoon ground cumin
1/8 teaspoon ground allspice
1/4 teaspoon freshly ground black pepper
4 halibut fillets, skin and bones removed


***Dressing:
1 tablespoon balsamic vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/8 teaspoon freshly ground black pepper
Pinch of salt
2 tablespoons olive oil


METHOD

Prepare marinade by combining all ingredients, except halibut, in 10” glass pie plate. Place halibut in marinade, turn to coat fillets well, cover with plastic wrap, and refrigerate for 30 minutes, turning fillets in marinade halfway through one time.

Prepare dressing by whisking together all ingredients, except olive oil, in small glass bowl. Slowly drizzle in olive oil while whisking briskly to emulsify. Cover with plastic wrap and set aside.

Spray 10-inch ridged cast iron grill pan with nonstick cooking spray, set over medium-high heat until almost smoking - about 2 minutes.

Pour marinade into small non-reactive saucepan heat to boiling, and then reduce heat and to low.

Arrange halibut stakes, not touching, on smoking-hot grill pan and grill 10 to 12 minutes, basting with hot marinade and giving steaks a gentle flip halfway through (turn 1/4-way for X grill marks); cook until no longer translucent in the center.

To serve, place salad greens on serving plates, whisk dressing until creamy, then drizzle evenly over greens. Arrange halibut on greens and spoon remaining hot marinade over all.  Serve with lemon slices. ~ Enjoy!

SANDRA'S ALASKA SHRIMP/PRAWN ONE-POT-WONDER

OMG! - Have a bounty of
napkins ready for this
feast...

Serves: (4)

Prep: 5 mins. |
Cook 6 mins.


Posted by Sandra

INGREDIENTS

· ¼ cup + 2 tablespoons old bay seasoning
· 1 tablespoons sea salt
· 6 cups quarts water
· 1 (12 oz.) bottled dark beer (Alaskan Amber is preferable)
· 6 red potatoes, and cut half
· 1 medium onion, cut into wedges
· 3 garlic cloves, minced
· 1/8 teaspoon cayenne pepper
· 1 fresh lemon, sliced and deseeded
· 1 lb. ring of smoked brat sausage, cut in 2” lengths
· 4 ears fresh corn, broken in half (or thawed if using frozen)
· 2 lbs. large shrimp (aka prawns) in shells

METHOD

In a 6-quart heavy-bottom pot, bring old bay seasoning, kosher salt, water, and beer to a boil. Add potatoes, onions, garlic, and cayenne; cook over medium-high heat for 8 minutes.

Add smoked brat sausage to potatoes, onions, and corn; continue to cook on medium-high for 12 minutes (just until the potatoes are becoming tender, but not falling apart). Add shrimp in shells and lemon slices; cook for 4 minutes.

Drain cooking liquid.

Pour drained contents of pot into a large bowl; along with another medium bowl to discard shells...roll up your sleeves and feast. ~ Enjoy!

SANDRA'S ZIPPY ZUCCHINI CRUSTED PIZZA BAKE

The zucchini, egg, and cheese crust
provides for a healthy and tasty base for a
most-excellent zippy pizza bake your
family will devour...

Prep Time: 10 min |
Cook Time: 50 min.

Posted by Sandra

INGREDIENTS

***Crust:
· 4 cups grated zucchini, drain, and gently squeeze excess liquid
· 3 eggs, lightly beaten
· ½ cup freshly grated parmesan cheese
· Kosher salt and freshly ground pepper, to taste
· Olive oil

***Layers:
· 1 lb. extra-lean burger (preferably moose or deer)
· 1 medium yellow onion, chopped
· 1 (green/red/yellow) bell pepper, chopped
· 1 cup crimini (or button) mushrooms, chopped
· 1 teaspoon garlic powder
· 1 teaspoon Italian herb seasoning blend
· 1 can sliced black olives, drained
· 1 small pkg. pepperoni slices (divided)
· 1 jar pizza sauce (or make mine by clicking here: Sandra's Homemade Pizza Sauce)
· 1 cup mozzarella cheese, shredded
· 1 cup medium cheddar cheese, shredded
· 1 cup pepper-monterey jack cheese, shredded

METHOD

Preheat oven to 400 degrees.

In a medium bowl combine the zucchini, eggs, parmesean cheese, and salt and pepper, to taste. Spray a 9 x 13 baking dish with oil, and spread crust mixture evenly over bottom of dish. Bake at 400 degrees for 15. Remove crust and brush with olive oil and bake for 5 minutes longer, until lightly golden, and then remove and set aside while reducing oven temperature to 350 degrees.

Meanwhile, in a large skillet, brown the burger, add the onions, bell pepper, mushrooms, and garlic powder, and Italian seasoning. Cook until the onions are translucent, about 7 to 10 minutes. Layer meat and vegetable mixture on top of crust, ½ the pepperoni slices, all the olives, spoon over the pizza sauce evenly, sprinkle the three cheeses in order listed, and then artfully arrange the remaining pepperoni slices on top. Bake in a 350-degree oven for 25 to 30 minutes just until the cheese gets bubbly and top of pizza bake starts to brown on sides. - Enjoy!

SANDRA'S FIESTA TACO SALAD

A fiesta explosion of flavors that will
quickly become one of your
family's favorite
go-to salads...

Servings: (8)

Posted by Sandra
Prep Time: 15 min |
Cook Time: 15 min.

INGREDIENTS

1 lb. lean beef burger (or moose/venison)
1 medium onion, chopped
1 large jar of medium spiced Picante Salsa (divided)
1 pkg. taco seasoning
1 head of iceberg lettuce, torn into bite-size pieces
1 green bell pepper
1 pint of cherry tomatoes, cut into quarters
2 sm. cans of sliced black olives, drained
2 cups cheddar cheese, shredded
1 regular-size bag Nacho Cheese Doritos chips, slightly crushed
1/2 bottle of Russian (or French) Dressing
--[or click for: Homemade Russian Dressing (make double batch)]

Garnish Options:
Sour cream
Green onion, sliced
Jarred pickled jalapeno slices

METHOD

In a large skillet, brown the lean burger 3/4's of the way, and add the onions and cook until translucent. Add the taco seasoning, and a ½ cup of the salsa and simmer for 5 minutes more. Remove from heat and let cool.

Meanwhile, tear the lettuce, and chop the bell pepper. Add them to a large bowl; plus the tomatoes, olives, and cheese. Once cooled, add the meat mixture.

Just before serving add the crushed Doritos (to maintain their crunchiness), and pour in the remaining salsa, and the 1/2 bottle of Russian dressing (or more if you like).

Toss to combine. Serve with a dollop of sour cream, sprinkle with green onions, and pickled jalapeno slices.

SANDRA'S BLT and AVOCADO SALAD with CROUTONS

The perfect salad to serve
 as an accompaniment to
any meal...

Servings: (6)
Prep Time: 15 mins.

Posted: by Sandra

INGREDIENTS

****Dressing

· 3/4 cup mayonnaise

· 1/4 cup milk

· ½ teaspoon garlic powder

· ½ teaspoon onion powder

· ½ teaspoon freshly ground black pepper and fine-grained kosher salt, to taste

***Salad

· 1 pound bacon (Jerry Meat's "double-smoked" is my favorite)

· 1 head romaine lettuce - rinsed, dried and torn into bit-size pieces

· 1 pint of cherry tomatoes, cut in half

· 1 avocado, peeled, deseeded and cubed

· 2 cups Italian Seasoned Croutons (or make your own)

METHOD

Brown bacon in a large skillet over medium-heat, cool, crumble and set aside.

In a large bowl whisk mayonnaise, milk, garlic & onion powder and black pepper. Blend until smooth. Taste, and if needed, season dressing with salt and pepper.

Add to the same bowl the lettuce, tomatoes, bacon, avocado and croutons; toss with dressing, and serve immediately. - Enjoy!

JUDY'S AWESOME ALASKAN SALMON QUICHE

A very healthy and delightfully flavorful
method in which to prepare a wonderful
crust-less salmon quiche...

Serves: (8)
Prep: 10 min |
Baking time 55 min

Posted: Courtesy of  Judy Ramos (Yakutat, Alaska) via Sandra

INGREDIENTS

1 (7 1/2 oz.) canned salmon, drained and flaked

4 oz. shredded Swiss cheese
1-1/2 c. milk
4 eggs, beaten
1 tsp. dill weed
1/2 tsp. salt
1/4 tsp. pepper

METHOD

Preheat oven to 350 degrees.

Coat a 9-inch pie plate or quiche pan with vegetable spray. Break up salmon and sprinkle evenly in bottom of dish; top with cheese. In medium bowl whisk milk, eggs, and seasonings; blend well. Pour over salmon and cheese.

Bake 55 minutes or until top is golden and filling is set. Allow to set for several minutes at room temperature before cutting.

SANDRA'S VENISON CRACKED-BLACK STEAK

This is one of our must-have entrees 
after the Southeast Alaska
fall deer hunting season is over...

Serves (4)
Prep Time: 5 mins. |
Sear: 15 mins.

Posted by Sandra

INGREDIENTS

2 pounds 1" thick venison steaks (deer meat)

2 teaspoons roughly cracked black pepper

2 teaspoons course kosher salt

1 tablespoon unsalted butter
1/2 tablespoon extra virgin olive oil

METHOD

Dry the venison steaks with paper towels.  Rub lightly with some olive oil, and season generously with cracked pepper and course salt.

Melt butter in a small saucepan over low heat; skim off solids (the 'milky' substance that forms) and discard.

Transfer clarified butter with the olive oil to a large skillet and heat over medium-high heat. Saute venison steaks in large skillet for about 7-1/2 minutes each side to sear for medium rare, a total of 15 minutes.

Remove from heat and let stand for 4 to 5 minutes to allow juices to redistribute before slicing against the grain, diagonally, into long strips. Serve immediately. ~ Enjoy!

SANDRA'S FRUIT and BERRY SALAD with a LEMON-YOGURT DRESSING

A refreshing and very healthy, quickly prepared
snack for your family...

Servings: (6)
Prep Time: 15 mins.

Posted: by Sandra

INGREDIENTS

Dressing:
1 cup vanilla yogurt

1 tablespoon honey

1-1/2 teaspoons grated fresh lemon zest

½ teaspoon ground cinnamon

Fruit salad:
1 cup fresh pineapple chunks

1-1/2 cups chopped apple
--(about 1 large)

1 cup strawberries, hulled and quartered

1 cup peeled and chopped kiwi
--(about 2 large)

1 cup melon (cantaloupe, watermelon, and/or honeydew)

1/4 fresh blueberries, or frozen thawed (or any other type of berry)

1 banana, sliced (add just before serving to prevent oxidation)

Garnish:
--Sprigs of fresh mint

METHOD

Combine yogurt, honey, lemon rind and cinnamon in a small bowl (you can make ahead & refrigerate).

Combine fruit and berry ingredients in a medium bowl (except for banana); toss gently to combine.

Just before serving, fold in banana slices. Top fruit and berry mixture with yogurt dressing, and finish off each serving with a fresh sprig of mint. - Enjoy!

SANDRA'S GO-TO GREEK SALAD

It just doesn't get better than this -
this is a salad that I often crave...

Servings: (6)
Prep Time: 10 min |
Stand Time: 30 min

Posted by Sandra

INGREDIENTS

***Salad
· 1 hothouse cucumber, (unpeeled) cut in half, and sliced 1/4-inch thick
· 1 red bell pepper, large-diced
· 1 yellow bell pepper, large-diced
· 1 pint cherry or grape tomatoes, halved
· 1/2 red onion, sliced in half, and julienned
· 2 TB crumbled feta cheese:
(Sprinkle cheese on top just before serving)
· 1/2 cup calamata olives, pitted and halved

***Vinaigrette
· 2 cloves garlic, minced
· 1 teaspoon dried oregano
· 1/2 teaspoon Dijon mustard
· 1/4 cup red wine vinegar
· 1/2 cup good olive oil
· 1 teaspoon kosher salt
· 1/2 teaspoon freshly ground black pepper

METHOD

Place the cucumber, peppers, tomatoes, olives and red onion in a medium bowl.

For the vinaigrette whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. While still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables.

Sprinkling feta on top (do not toss). Set aside for 30 minutes to allow flavors to meld at room temperature, and serve.

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

Variation: Roast just the vegetables tossed with olive oil for 20 minutes at 400 degrees in oven.

SANDRA'S SUCCULENT GRILLED BEER CAN CHICKEN

Once you grill these chickens, you'll
have so many options of making
additional recipes on my site,
just search "chicken"
on the "home" page...

Serves (6)
Prep: 10 min |
Grill: 1 hour 20 min.

Posted: by Sandra

INGREDIENTS

Look for a whole chicken
weighing 3 to 3-1/2 pounds;
if larger, you may have trouble
fitting the lid on the grill.

2 (3-to 3-1/2-pound) whole chickens

***Rub
2 tablespoons brown sugar
2 tablespoons paprika
1 tablespoon salt
1 tablespoon pepper
1 teaspoon cayenne pepper



***Glaze
2 tablespoons brown sugar
2 tablespoons ketchup
2 tablespoons white vinegar
1 teaspoon hot sauce

***Additions
2 (12-ounce) cans beer
4 bay leaves
1 (13-by-9-inch) disposable aluminum-roasting pan (if using charcoal)
4 cups wood chips, soaked, drained and sealed in a foil packet

METHOD

FOR THE RUB AND CHICKEN

Combine sugar, paprika, salt, pepper and cayenne in a bowl. Measure out and reserve 1 tablespoon of the spice rub for the glaze. Pat the chickens dry with paper towels, and loosen the skin covering the breasts and thighs by sliding your fingers between the skin and the meat. Massage the spice rub on the skin, under the skin and inside the cavity. Poke the skin all over with a skewer or the tip of a sharp knife. Tuck the wings behind the backs of each chicken.

FOR THE GLAZE AND BEER

Combine the sugar, ketchup, vinegar, hot sauce, reserved tablespoon spice rub and 2 tablespoons of the beer in a bowl. Remove (or drink) 1 cup more beer from each can, then add 2 bay leaves, crumbled, to each can. Punch additional holes in the top of each can.

FOR A CHARCOAL GRILL

Open the bottom grill vents halfway and place the roasting pan in the center of the grill. Light a large chimney starter filled with charcoal briquettes (100 briquettes = 6 quarts). When the coals are hot, pour them into two even piles on either side of the roasting pan. Place the wood chip packet on top of one of the coal piles. Set the cooking grate in place, cover, and open the top lid vents halfway. Heat the grill until hot and the wood chips start to smoke heavily, about 5 minutes.

Clean and oil the cooking grate. Place the chickens, upright on the cans, on the grill (in the center on the grill if using charcoal). Cover (positioning the lid vents over the chicken if using charcoal) and cook until the skin is well-browned and very crisp, 40 to 60 minutes.

Brush the chickens with the glaze mid-way through grilling, and continue to cook, covered, until the breasts register 160 to 165 degrees and the thighs register 175 degrees on an instant-read thermometer, about 20 minutes longer.

Wearing oven mitts or using a wad of paper towels, transfer the chickens (still on their cans) from the grill to a carving board, tent loosely with foil, and let rest for 10 minutes. Working with one chicken at a time, hold the base of the can with an oven mitt or a wad of paper towels, insert a pair of tongs into the neck cavity of the chickens, and pull the chickens off the cans. Carve the chickens and serve. - Enjoy!

MAX'S RAISIN PECAN-WALNUT BREAD PUDDING topped with a CARAMEL RUM SAUCE

My husband Max's traditional
 Bread Pudding is a hit at every
Thanksgiving family get-together...

Serves: (12)
Prep Time: 15 Mins. |
Stand Time: 30 Mins. |
Bake: 50 Mins.

INGREDIENTS

***Bread Pudding:
1 (1-lb. loaf ) Cinnamon Raisin Bread, cut into ½” cubes
5 cups whole milk
2 (3.4 oz. pkgs.) Jello Vanilla Instant Pudding
1/3 cup dark rum
2 egg yolks, beaten
1/4 teaspoon ground nutmeg
1/4 cup walnut pieces, lightly toasted
1/4 cup pecan pieces, lightly toasted
1/2 cup raisins

--Caramel Rum Sauce, (Recipe follows)

METHOD

Preheat oven to 350 degrees F.  Spray a 9"x13" glass baking dish with butter cooking spray. Cut bread into 1/2" cubes and place in prepared baking dish.

In a large bowl, combine milk, dry vanilla pudding mix, rum, egg yolks, and nutmeg. Whisk until well blended. Stir in pecans, walnuts and raisins. Pour mixture over bread cubes; press down lightly with a spoon on top of bread to submerge into custard. Let stand for 30 minutes to completely absorb.

Bake, uncovered, for 50 minutes, until top is golden brown and bread pudding puffs. Serve warm with Caramel Rum Sauce, as follows:

***Caramel Rum Sauce:
2/3 cup store-bought caramel sauce
3 tablespoons heavy cream
3 tablespoons dark rum

Combine caramel sauce, cream and rum in medium glass bowl. Heat in microwave for 45 seconds. Whisk to blend. Drizzle evenly over bread pudding. - We serve it with a mega scoop of Vanilla Bean Ice Cream...Enjoy!

SANDRA'S APPLE TOPPED ANGEL FOOD CAKE with FRESH BLACKBERRIES

A very elegant dessert that you'll be proud to serve
to your family and/or guests...

Posted: by Sandra
Prep Time: 10 min |
Cook Time: 20 min.

INGREDIENTS

· 5 apples, peeled cored and thinly sliced
· 1 pint of fresh blackberries
· 1 (12-ounce can) lemon/lime soda
· 1 1/2 cups water
· 1/2 cup unsalted butter
· 1/3 cup dark brown sugar
· 1/3 cup molasses
· 3/4 cup maple syrup
· 1/2 teaspoon ground cinnamon
· 1 pinch salt
· 1/2 cup flavored brandy, apple, or orange
· 1/2 cup pecans, finely chopped (optional)
· 1/2 cup raisins, finely chopped (optional)
· 1 (10-inch round) store-bought angel food cake

METHOD

Place apples in large bowl with 1 can soda and 1-1/2 cups water; let stand for 5 minutes.

Meanwhile, in a large skillet over medium-heat melt the butter, then add brown sugar, molasses, maple syrup, cinnamon and salt. Stir until sugar has dissolved and starts to simmer; remove skillet from heat (so as not to flame) and add brandy, move skillet back to heat and add pecans, raisins and apples. Reduce heat to low and let simmer for about 15 minutes, until apples are tender and liquid has reduced to a syrupy consistency.

Top angel food cake with apple mixture, and then well of cake (as in photograph) with the addition of blackberries placed in center.  Slice and serve with a side of vanilla ice cream and more fresh blackberries.

BAKED SPINACH AND ARTICHOKE DIP

A perfect hot dip to serve on game day, 
at a festive occasion, 
or just because...

Serves: (4 to 6)
Prep: 5 Mins. |
Bake: 20 Mins.

Posted: by Sandra

INGREDIENTS

4 oz. cream cheese, at room temp.

1 cup mayonnaise

1 cup freshly grated Parmesan cheese, divided

1 cup heavy cream

1 teaspoon lemon juice

fine-grain kosher salt and freshly ground pepper, to taste

1 (6.5 oz. jar) marinated and quartered artichoke hearts, drained and coarsely chopped

1 (9 oz. pkg.) frozen chopped spinach, thawed and squeezed to drain (I chop it a bit more)

2 green onions, sliced

1 tablespoon jarred roasted bell peppers, chopped

1 teaspoon old bay seasoning

½ teaspoon garlic powder

1/4 teaspoon dried parsley

--Toasted baguette slices and/or assorted crackers

METHOD

Preheat oven to 350 degrees.  Spray a 1-quart casserole dish, and set aside.

Mix cream cheese, mayonnaise, ¾ cup Parmesan cheese, cream, lemon juice, and kosher salt and freshly ground pepper to taste, until combined. Fold in artichokes, spinach, onions, roasted bell peppers, old bay seasoning, garlic powder, and kosher salt and freshly ground pepper to taste.

Spoon mixture into prepared casserole dish, while smoothing top.  Sprinkle with remaining ¼ cup Parmesan cheese, and parsley

Cover and bake for 20 minutes, until cheese is melted.

Serve warm with toasted baguette slices, or assorted crackers. – Enjoy!

SANDRA'S OUTSTANDING CLAM ARTICHOKE and BACON LINGUINI

A pasta dish that is quick to make
and oh so comforting, tasteful,
and fulfilling...

Servings (2 to 4)
Prep: 5 Mins. |
Cook: about 12 Mins.

Posted: by Sandra

INGREDIENTS

Pasta:
½ lb. of cooked linguini

Sauce:
4 tablespoons of olive oil
½ onion, finely chopped
4 crimini mushrooms, finely chopped
3 cloves garlic, minced
1 14-ounce can of artichoke quartered, artichoke hearts, sliced
1/2 cup white wine
2 tablespoon of minced parsley
1 teaspoon dried thyme
1 10-ounce can of whole baby clams (reserve liquid)
Juice of quarter lemon
Salt, to taste

Garnish:
4 slices of bacon, browned & roughly chopped, sprinkle over top
1 green onion, chop green part only
Olive oil to drizzle over top
Parmesean cheese

METHOD

Brown the bacon, drain, cool, and roughly chop, then set aside.

Drain the artichokes and clams; reserving liquid. Add enough water to clam juice to create one cup of liquid.

Heat the olive oil in a medium skillet over medium-high heat. Add the shallots and cook for a minute. Add the mushrooms and cook for 2 minutes. Add the garlic and artichokes, and cook to get a little color. Add the reserved artichoke and clam juice and water, the white wine, parsley and thyme. Raise the heat to high and bring to a boil. Add the clams and cook for 3 minutes. Add the lemon juice, and salt, to taste.

Remove from the heat and add the pasta, toss, and pour onto serving platter. Sprinkle with chopped bacon and green onions. Drizzle with a little olive oil, and sprinkle with parmesean cheese.