SANDRA’S TROPICAL OPEN-FACED BAGEL AFTERNOON DELIGHT

I've been making this snack
for 20+ years and I simply
adore it to this day, literally...

Servings: (1)

Prep/Toast: 5 Mins.

INGREDIENTS

1 whole wheat and honey bagel, cut lengthwise in half

1 tablespoon whipped cream cheese

8 baby spinach leaves, remove stems; stack and roll up, then julienne

2 pineapple rings

2 teaspoons honey

1 green onion, chopped (green parts only)

METHOD

Toast the bagel in the toaster (on the bagel setting if you have one).  Spread both cut halves equally with whipped cream cheese.  Sprinkle with julienned spinach, top with pineapple rings, drizzle with honey, garnish with chopped green onions, and serve. ~ Enjoy!

SANDRA’S LEBANESE-STYLE QUINOA (“KEEN-WA”) and SPINACH SALAD

A light and delicious Middle Eastern
type of salad that’s quick and easy
to prepare; the quinoa provides a
delicate nutty flavor that’s
rich in fiber, iron,
and 8 essential amino acids...

Servings: (4)

Prep: 10 Mins.

Cook: 30 Mins.

INGREDIENTS

Quinoa – (Yields 2 cups cooked):

1 cup water

1/2 cup Organic Whole Grain Quinoa

Pinch of kosher salt

Salad and Dressing (together):

1 generous handful fresh cilantro, chopped

½ cup chopped green onions

½ red bell pepper, chopped

2 tablespoons chopped fresh mint

2 garlic clove, grated

2 tablespoons chopped fresh basil

½ cup fresh lemon juice

4 tablespoons extra virgin olive oil

½ teaspoon kosher salt

1/8 teaspoon freshly ground white pepper

½ lb. baby spinach, stems removed

METHOD

Cook the quinoa by bringing 1 cup of water and kosher salt to a boil in a small heavy-bottom saucepan.  Stir in 1/2 cup quinoa and bring back to a boil, cover, and cook over medium heat for 15 minutes.  Remove from heat, fluff with a fork, re-cover, and let stand to finish cooking for 15 minutes.  Let cool to room temperature.

Once quinoa is cooled, toss it together all the ingredients in a medium bowl, except the spinach, cover, and chill for a minimum of 1 hour for flavors to meld. 

Serve by placing baby spinach equally into four serving bowls, and top with chilled salad/dressing, (or family style by tossing the spinach together with the other ingredients beforehand). ~ Enjoy!

SANDRA’S LUSCIOUS STRAWBERRY/PEAR/APPLE/ORANGE SMOOTHIES

These organic light and fruity
smoothies are perfect for those
sunny spring mornings...

Servings: (2)

Prep: 5 Mins.

INGREDIENTS

Smoothies:

½ cup ice

½ cup strawberry Greek yogurt

1 tablespoon wheat germ

¼ teaspoon cinnamon

1 teaspoon vanilla extract

2 teaspoons honey

1 orange, peeled, sectioned, and cut into chunks

1 unpeeled pear, cored and cut into chunks

1 unpeeled apple, cored and cut into chunks

4 large strawberries, hulled and cut into chunks

Garnish:

1 strawberry, hulled and cut in half lengthwise

METHOD

Place all ingredients in ordered listed into the blender; puree until smooth.  Pour into two serving glasses with straws, and garnish with halved strawberry slices.

SANDRA’S FIESTA TACO SALAD in BAKED TORTILLA BOWLS

It’s healthy and easy to create
lovely shell-shaped bowls for
taco salad that’s crispy and yummy...


I found my recipe and photograph 
featured on  6-17-12 @
http://whotalking.com/flickr/guacamole+recipe

Servings: 4

Prep:  15 Mins.

Bake/Cook: 10 Mins.

INGREDIENTS

Shells:

4 8” Flour Tortillas

Olive oil spray

Salad:

1 lb. extra-lean ground venison/moose/beef/buffalo

1 pkg. taco seasoning

¾ cup water

2 cups lettuce, chopped

1 medium tomato, chopped

1 (4 oz. can) sliced olives, drained

Homemade salsa and guacamole

¼ cup sour cream

2 cups shredded cheddar cheese

Fresh sprigs of fresh cilantro

METHOD

Preheat oven to 350 degrees.

Spray tortillas on both sides with olive oil.  Gently push tortillas down into ovenproof bowls to form the shell shapes.

Bake for about 10 minutes, just until tortillas become rigid and lightly browned.  Remove tortillas from oven and let cool (shells will become a bit more crispy).

Meanwhile, place a skillet over medium-high heat and brown the burger, add the taco seasoning and water, then simmer, uncovered, for 5 minutes.

Fill the shells by alternating layers of taco seasoned meat, lettuce, tomatoes, and olives.  Top each off with spoonfuls of salsa, guacamole, and sour cream.  Garnish with shredded cheddar cheese, and fresh cilantro sprigs. ~ Enjoy!

SANDRA’S THAI-STYLE SWEET POTATOES and CARROTS

A simple to prepare 

superbly delicious side dish

that you’ll probably be making

over and over again...

Servings: (4)

Prep: 10 Mins.

Bake Time: 45 Mins.

INGREDIENTS

2 large sweet potatoes, peeled and cut into 1” cubes

2 large carrots, peeled and cut into 1” chunks

1 tablespoon olive oil

1 tablespoon unsalted butter, melted

1 teaspoon freshly squeezed lemon juice

1/8 teaspoon ground cayenne pepper

1/4 teaspoon ground cumin

1 tablespoon dried cilantro

2 tablespoons quality maple syrup

Kosher salt and freshly ground pepper, to taste

METHOD

Preheat oven to 350 degrees.

Place chopped vegetables and remaining ingredients in a medium bowl; toss to coat.  Pour mixture into an 8”x8” casserole dish, cover, and bake for 45 minutes ~ Enjoy!

SANDRA’S ADDICTING BAKED TROPICAL JALAPENO SPINACH DIP

This rich and cheesy baked tropical jalapeno
appetizer offers a popping flavor surprise
and is great served with
warm and crispy herb pita chips...

Servings: (10)

Prep: 10 Mins.

Bake: 25 to 30 Mins.

INGREDIENTS

Dip:

1/3 cup finely chopped yellow onion

2 tablespoons finely chopped jarred sliced pickled jalapeno peppers

3 cloves garlic, minced

1 cup sour cream

½ cup mayonnaise

4 oz. cream cheese, at room temp.

1 cup freshly grated Parmesan cheese

½ cup shredded medium cheddar cheese

1 (9 oz. pkg.) frozen chopped spinach thawed, drained and squeezed dry, then chopped finer

1 (8 oz. can) can crushed pineapple, drained

½ teaspoon old bay seasoning

Topping:

¼ cup Japanese panko breadcrumbs

¼ cup Parmesan cheese

1 teaspoon smoked paprika

Garnish:

2 slices of jarred pickled jalapenos

METHOD

Preheat oven to 350 degrees.  Spray a 2-quart (round/square) ovenproof baking dish, and set aside.

In a small skillet over medium heat with a bit of olive oil, saute onion for 2 minutes.  Add the garlic and saute for 30 seconds.

In a medium bowl, combine all the dip ingredients, including the onion/garlic mixture. Spread mixture evenly in the prepared baking dish. 

Mix together the topping ingredients in a small bowl, and sprinkle mixture evenly over dip.

Bake until the sides are bubbling, the cheese has melted and turned golden brown on top, about 25 to 30 minutes. ~ Enjoy!

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

Click here for Sandra's Baked Whole Wheat Herb Pita Chips

Tip:  For spiciness levels of dip, feel free to use the following finely chopped jarred sliced pickled jalapeno pepper amounts as a gauge:

      MILD: 1 tablespoon

      MEDIUM: 2 tablespoons

      HOT: 3 o 4 tablespoons

SANDRA’S BAKED WHOLE-WHEAT HERB PITA CHIPS

These warm and crispy herb pita triangles
have a crazy-good texture and flavor
you just can't get compared to
the store-bought version...

Servings: (10)

Prep: 5 Mins.

Cook: 7 Mins.

INGREDIENTS

6 whole-wheat pita bread pockets

Olive oil cooking spray

Spice/Herb Mixture:

¼ teaspoon granulated garlic

¼ teaspoon granulated onion

1 teaspoon dried cilantro

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

METHOD

Preheat oven to 400 degrees.  Line a couple of baking sheets with foil; spray, then set them aside.

Cut each pita bread around the circumference so you have 12 halves.  

Line the cutting board with foil (for easier clean up), and spray both sides of 12 halved pitas with olive oil spray. 

Mix the spice/herb mixture in a small bowl.  Sprinkle one side of the halved pitas with half of the spice mixture, then spray with olive oil for spices to adhere.  Repeat, doing the same on other side of pita halves as well.  Toss the tin foil, and cut pita halves into 4 equal triangles; yielding 48 total pita chips (or cut them smaller if you wish to yield even more smaller triangles).

You will be baking these in batches.  Begin by placing the pita triangles on baking sheets in a single layer, and bake for about 7 minutes, or until golden brown and crispy.  Watch carefully, as they could easily burn! ~ Enjoy!

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

Tip:  I only make as much as we are going to eat of the herb pita chips at one setting, as they tend not to store or reheat as well as when they first come out of the oven.

Click here for Sandra's Addicting Baked Tropical Jalapeno Spinach Dip

SANDRA’S OLD-FASHIONED MEATY BOSTON BAKED BEANS

These old-fashioned meaty baked beans
are great with fresh cornbread,
and although you need to allow time
for soaking and simmering the beans,
this recipe is quite easy...

Servings: (6 to 8)

Quick Soak: 1 Hour.

Simmer: 1 Hour

Bake: 4 Hours

INGREDIENTS

1 lb. pinto beans

1 lb. venison/moose/beef, cut into cubes (I used venison)

1 onion, diced

2 ribs celery, diced

2 carrots, diced
1/2 red bell pepper, diced

2 garlic cloves, minced

1 bay leaf

1/3 cup molasses

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon dry mustard

1 (15 oz. can) tomato sauce

2 tablespoons worcestershire sauce

1/3 cup dark brown sugar

Pinch of ground cloves

Pinch of ground cinnamon

METHOD

Sort and rinse beans, and ‘quick soak’ by covering them with 10 cups water in a dutch oven, bring to boil and turn off heat and let soak, covered, for 1 hour. Bring the beans to a boil once again in the same water, and reduce and let simmer for 1 hour.

Meanwhile, sear the venison in a skillet with olive oil over medium-high heat, and set aside.

Preheat oven to 325 degrees.

Add the remaining ingredients and seared meat to the dutch oven; stir to incorporate, cover, and bake for 4 hours, or until beans are tender.  Remove the lid about halfway through cooking to stir, and add more liquid if necessary to prevent the beans from becoming too dry.  Remove bay leaf, and toss. ~ Enjoy!

Click  below for recipe 
if you'd like to serve
your baked beans with 
Sandra's Ideal Pepper-Jack Cheese Cornbread

SANDRA’S IDEAL PEPPER-JACK CHEESE CORNBREAD

This sweet and moist pepper-jack-cheese
cornbread is a "must have"
with baked beans, chili, or soup...

Servings: (16)

Prep: 5 Mins.

Bake: 50 Mins.

INGREDIENTS

¾ cup unsweetened evaporated milk

¾ cup water

2 large eggs

1/3 cup vegetable oil

3 tablespoons unsalted butter, melted

1-1/2 cups all-purpose flour

2/3 cup granulated sugar

1/2 cup yellow corn meal

1 teaspoon double-acting baking powder (or regular)

1 teaspoon kosher salt

¼ cup pepper-jack cheese, finely diced

METHOD

Preheat oven to 350 degrees. Spray an 8”x8” square baking dish, and set aside.

Whisk milk, water, eggs, vegetable oil, and melted butter in medium bowl.  Whisk in flour, sugar, corn meal, baking powder, and kosher salt, just until combined.  Add pepper-jack cheese, and whisk to incorporate. 

Pour batter into prepared baking dish.

Bake for 50 minutes, or until wooden pick inserted in center comes out clean.

Cool in pan on wire racks for 5 minutes; cut into 16 squares and serve warm. ~ Enjoy!

SANDRA’S ASIAN SWEET N’ SOUR DIPPING SAUCE

A great Sweet N’ Sour dipping sauce
for potstickers, egg rolls,
and many other Asian appetizers,
including seafood
such as scallops and shrimp...

Yields: (Appx. ½ cup)

Cook: 5 Mins.

INGREDIENTS

1/3 cup rice vinegar

4 tablespoons brown sugar

1 tablespoon ketchup

2 teaspoons low-sodium soy sauce

1 tablespoon crushed pineapple

2 teaspoons cornstarch mixed with 4 teaspoons water

METHOD

Whisk the rice vinegar, brown sugar, ketchup, soy sauce, and pineapple together and bring to a boil in a small pot over medium heat. Whisk together the cornstarch and water, add to the other ingredients in pot, and stir to thicken. ~ Enjoy!

SANDRA’S RESTAURANT-STYLE SALSA

This crazy-good salsa is so quick to put
together it's unbelievable...

Yields: (Appx. 6 cups)

Prep: 10 Mins.

INGREDIENTS

Salsa:

2 (14.4 oz. cans) mexican diced tomatoes, drained

1 jalapeno, roughly chopped (retain seeds and ribs if you like spicier salsa)

1 (4 oz. can) mild fire-roasted diced greed chiles, drained

4 roma tomatoes, de-seeded, juiced, and roughly chopped

½ yellow onion, roughly chopped

½ fresh lime juiced

1 teaspoon Sriracha sauce (again, more if you like it spicier, or your brand of hot sauce)

1/2 bunch of cilantro

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

For scooping: 

-- Tostitos Artisan Roasted Garlic and Black Bean Tortilla Chips (found at Costco)

METHOD

Add all the salsa ingredients to the food process and pulse a couple times, until a consistent chunky consistency is achieved.  Taste, and adjust seasonings as necessary.  Add to a non-reactive glass or ceramic bowl, cover, and refrigerate for a minimum of two hours to allow flavors to meld. ~ Enjoy!

SANDRA’S OVER-THE-TOP MEYER-LEMONTINI

A refreshing,
must-try Meyer-Lemontini
you're sure to enjoy 
(made with my home-
grown meyer lemons)...

Servings: (1)

Prep: 10 Mins.

INGREDIENTS

Cocktail:

2 ozs. Stolichnaya Vodka
--(aka Stolies; Russian Vodka)

½ oz. Triple Sec

½ teaspoon superfine sugar

¾ oz. freshly squeezed Meyer lemon juice

Rimming:

Superfine sugar

Meyer lemon zest

Garnish

Superfine sugar

--Kitchen torch

METHOD

Cut one ½ slice meyer lemon to reserve for garnish, and set aside.

Cut a small wedge of meyer lemon to rim glass, and set aside.

Place superfine sugar and zest of meyer lemon on a saucer, and set aside.

Reserve the remaining meyer lemon to squeeze for the cocktail. 

Create the glazed meyer lemon slice by dipping it on both sides in the sugar/zest mixture, and use a kitchen torch to glaze.

Create a sugar-rimmed glass by taking a meyer lemon wedge and rub the rim of the glass so it is slightly moist. Dip the damp edge of the glass into the sugar/zest.

Mix the Stolichnaya Vodka, Triple Sec, sugar and lemon juice in a cocktail shaker half filled with ice cubes. 

Shake well to make sure sugar is blended, until the outside of shaker begins to frost.  

Pour strained liquor into the prepared sugar/zest-rimmed martini glass and garnish with the glazed meyer lemon wedge.

~ Enjoy, in moderation of course ~ Cheers!!

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


Tips:  If you are using regular lemons instead be sure to increase the superfine sugar to 1 teaspoon in the cocktail, as meyer lemons tend to be sweeter.  


You can also glaze your lemon slice (garnish) by broiling it on a tin foil-lined baking sheet for a couple of minutes if you do not have a kitchen torch.

SANDRA’S DOUBLE-BAKED PEPPER-JACK STUFFED POTATOES

Oh my, these potatoes are fantastic
with just the right amount of
spiciness and cheesy gooeyness...

Servings: (2)

Prep: 10 Mins.

Bake: 1 hr. + 10 mins.

INGREDIENTS

2 russet baking potatoes

1 tablespoon butter

1 garlic clove, minced

1/4 cup sour cream

1/4 cup pepper-jack cheese, chopped

2 tablespoons crushed French fried onions

1 teaspoon dried cilantro

1 tablespoon freshly grated Parmesan cheese

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

DIRECTIONS

Heat oven to 400.  Pierce potatoes and wrap in tin foil and bake for 1 hour, or until tender. When potatoes have cooled enough to handle, cut lengthwise and scoop out flesh to within ¼” of skin. Set aside to cool; reserve potato shells.

Meanwhile, in medium saucepan melt butter over medium heat, add garlic and cook for 30 seconds.  Add cooled potato flesh, pepper-jack cheese, crushed French fried onions, sour cream, cilantro, and kosher salt and freshly ground pepper, to taste. Mash potatoes until all ingredients are incorporated.  Spoon mixture into potatoes shells, and top equally with grated Parmesan. 

Place prepared potatoes on baking sheet, and bake for 10 to 12 minutes, or until heated through and lightly golden on top (time may vary depending upon the size of potatoes used). ~ Enjoy!

SANDRA’S SAUSAGE STUFFED MINI-PIZZA ROLLS

A delightful afternoon snack
that would be a
great game day appetizer as well... 

Yields: (16 Rolls)

Prep: 15 Mins.

Bake: 12 to 15 Mins.

INGREDIENTS

1 roll refrigerated pizza dough, (or 1/2 a recipe of Sandra's Pizza Dough)

Filling:

1/4 cup pizza sauce, plus more for dipping

4 slices pepper-jack cheese, finely chopped

1/4 lb. sweet Italian sausage, browned (I used moose, although pork, and venison would be nice as  well)

Topping:

1 tablespoon unsalted butter, melted

Pinch of garlic powder

Pinch of dried Italian seasoning

1 tablespoon freshly grated Parmesan cheese

For dipping:

1/4 cup warm pizza sauce

METHOD

Preheat oven to 425 degrees and lightly spray a miniature muffin pan or baking dish, and set aside.

In a small bowl, combine pizza sauce, pepper-jack cheese, and sausage.

Unroll pizza onto a lightly floured surface, and cut into (16) 3” circles. Place 1 scant teaspoon of filling mixture into the center of each circle. Gather the sides up and pinch closed (as shown in photograph). Place each ball seam side down in prepared miniature muffin pan or baking dish.

Melt butter in a small ramekin for about 1 minute in microwave, and stir in the garlic powder, and Italian seasoning. Brush tops of rolls with mixture using a pastry brush. Sprinkle Parmesan cheese evenly over rolls.

Bake until rolls are golden brown, about 12 to 15 minutes. 

Meanwhile, warm 1/4 cup pizza sauce, covered with a paper towel, in the microwave for 1.5 to 2 minutes.

Serve rolls with warm pizza sauce for dipping. ~ Enjoy!

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

Tips:  I like to break my sausage into rather small bits while browning.  You can also change up these pizza rolls with many other types of topping ingredients to your heart's desire.

April 1, 2012: "Happy Blogger Awards" to fellow food bloggers...

April 2012 ~ "Happy Blogger Award”...

Wishing you all a fabulous 2012 with great achievements and experiences ~I hope the coming year is a glorious one that rewards all your endeavors with great success.  

Here is a "Happy Blogger Award" to the following bloggers doing fabulous work in food blogging...

Andrea ~ Quest for Delish

Christine ~ Christine's Pantry

Foodies For Life ~ The Choco-Aholic

Yelena ~ Cooking Melangery

Warren ~ Table for Two Cookbooks

Carolina ~ La Cucina Prima Donna

Dori ~ Malibu Kitchen

Neshanne ~ Oishii Treats

Molly ~ Slapdash Cooking

Susan ~ What's Cooking

Please accept it and make this year special by giving this award to your blogger friends whom you think deserve it as well...

Keep ‘smiling’ and 'happy blogging'...