Sandra's Alaska Recipes
Newly created recipes and traditional favorites featuring wild Alaska salmon, seafood, venison. moose and waterfowl. Every recipe is kitchen-tested with one or more photographs.
SANDRA'S ARTISTRY ALASKA [retail online store items for purchase]
RECIPES BY CATEGORY:
- HOME
- Seafood and Shellfish
- Deer - Moose - (Meat)
- Poultry - Waterfowl
- Main Dish (Entrees)
- Side Dish (Main Ingredient - Cuisine)
- Appetizers
- Soup - Stew - Chili - Chowder
- Salad (+Dressings & Dips)
- Burgers & Sandwiches
- Breakfast
- Baking - Desserts - Treats
- Sauce - Salsa - Condiments
- Snacks
- Beverage - Smoothies
- Brunch
- Spice Blends
- Special Occasions
- Gift Basket Ideas
- Tips - Sourdough - Canning - Preserving
SANDRA'S MINI KEY LIME PIES
SANDRA'S UPSIDE-DOWN PEACH CAKE (from scratch)
My husband says, "This is my favorite upside-down cake, don't change a thing"... |
Servings: (9-12)
Prep: 20 Mins.
Bake: 35 to 37 Mins.
INGREDIENTS
1 cup all-purpose flour
1 cup granulated sugar
1/2 teaspoon kosher salt
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2 teaspoons vanilla extract
3 large eggs, beaten
⅓ cup peach nectar (I prefer Kerns)
1 stick salted butter, melted
¾ cup light brown sugar, packed
1 (24-oz. jar) peach slices (Kirkland brand from Costco)
--Homemade whipped cream for serving
DIRECTIONS
Preheat oven to 350 degrees. Set aside an 8x8x2" square, dark baking pan.
For the cake batter: In a large bowl, whisk together flour, sugar, salt, baking powder, baking soda, cinnamon and ginger. Add the vanilla extract, beaten eggs and peach nectar; mix until well blended, and set aside.
Meanwhile, melt the butter in the microwave, covered, in a glass bowl for about 1 minute and 20 seconds. While hot, whisk in the brown sugar for 1 minute, pour the mixture into the bottom of the baking pan.
Line peach slices in a nice pattern on top of the butter-sugar. Pour cake batter on top of the peach slices, gently so as not to disturb the sliced peach layer.
Bake cake for 35 to 37 minutes (turning half way for even baking) or until a toothpick inserted into center comes out clean.
Cool cake for 10 minutes then invert the cake onto a serving plate and serve with homemade whipped cream!
SANDRA’S HEALTHY PAISLEY MINI MUFFIN PB TREATS
A healthier treat you know that's good for your pup and it's ongoingly freshly made; Paisley loves 'em... |
Yields: 19 Mini Muffin Treats (I make 2 batches at a time,
yielding 38 treats…aka 1 qt.)
Prep: 10 Mins.
Bake: 16 Mins. (Turning ½ way for even baking)
INGREDIENTS
2 large eggs, beaten
½ cup Skippy peanut butter (no artificial sweetener like ‘xylitol’
– ck label plz)
¾ All-purpose flour
½ cup old fashioned oats (not quick cooking)
½ cup water
METHOD
Preheat oven to 350F. Place a non-stick mini muffin baking pan
aside (if not non-stick, spray w/canola spray). Also, place a baking rack for
removing mini muffin treats to after baking for cooling.
To a medium bowl, add the eggs and whisk until fluffy; add peanut
butter and continue whisking until thicker and emulsified. (Switch to a spatula
at this point).
Add the A-P Flour, oats, and water; stirring just to combine.
Using a 1-TB-size mini scoop, drop mounds into the mini muffin
tin cups (should yield 19).
Bake in preheated oven for 16 minutes total; turning half way
for even baking.
Remove from oven. Use a teaspoon promptly remove mini muffins to the baking rack in order to cool completely (on baking rack covered with a clean kitchen towel overnight) before storing treats in an airtight container to safely store up to 2 weeks.
Tip: I make a double batch, which stores in a 1-qt.-airtight-container
perfectly for up to 2 weeks in an airtight container.
SANDRA'S MINI STUFFED ARTICHOKE AND PARM YUKON GOLD POTATOES
These are fantastic served hot, warm or at room temperature... |
Yield: 10 mini potato halves
Prep: 10 Mins.
Microwave 5 Mins.
Bake: 25 Mins.
INGREDIENTS:
5 (2-1/2" in size) Whole Yukon Gold Potatoes, scrubbed, dried, and pierced a couple of times
Filling
2 artichoke bottoms, finely chopped
--(these are found in the area near the artichoke hearts in the store)
1 green onion, finely chopped
1/4 cup sour cream
2 tablespoons mayonnaise
1/4 tsp. freshly ground black pepper
1 teaspoon seasoning salt
1/2 teaspoon garlic granules
1 TB grated parmesan
Topping prior to baking
--Shredded mozzarella, grated parmesan, and paprika for sprinkling on top prior to baking
METHOD:
Place whole, pierced 2-1/2" potatoes into a medium glass heatproof bowl, cover with a heatproof plate, and microwave on high for 5 minutes.
Meanwhile, preheat oven to 350F. Set aside a 2-qt. baking dish.
Using tongs and an oven mitt (as the potatoes will be hot), cut each of the potatoes lengthwise in half (10 halves). Place potato half in your hand (which you've covered with a mitt), and use a melon baller to remove inside flesh until a 1/8" wall remains (while placing potato innards into a separate medium bowl); repeat with remaining 9 halves.
Place the potato skins flesh-side down in the baking dish and spray skin with canola. Turn potato halves over and spray the flesh inside.
Filling: Smash the potato flesh placed into the bowl, add the filling ingredients in order listed; mix to combine. Use a small spoon to fill the potato skins with the filling; top with shredded mozzarella, grated parmesan and paprika.
Bake, uncovered, in the preheated oven for 25 minutes (turning half way through baking). Let rest 5 minutes prior to serving. ~ Enjoy!
SANDRA’S ASIAN CABBAGE MANDARIN RAMEN SALAD
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This healthy salad is just as vibrant as it is delicious… |
Prep: 30 Mins.
Refrigerate: Min. of 1 hr. before serving
INGREDIENTS
Salad
6 cups shredded green cabbage
1 cup shredded carrots
1 pkg chicken ramen noodles broken into small pieces, reserving seasoning
pkt for dressing
½ red bell pepper, julienned
¼ cup sliced green onions, both white and green parts
2 (13-oz) cans mandarin oranges, drained
¼ cup toasted and chopped almonds
Dressing
½” piece of fresh ginger, grated
1 garlic clove, grated
Seasoning pkt from ramen
½ cup canola oil
1 tsp toasted sesame oil
2 TB rice wine vinegar
¼ c lemon juice
2 TB low-sodium soy sauce
1 TB agave
¼ tsp freshly ground black pepper
METHOD
Place all the salad ingredients into a large bowl.
In a small bowl, whisk together the dressing ingredients until
emulsified.
Pour the dressing over salad mixture and toss coat evenly.
Cover and store in the refrigerator for a minimum of 1 hour
before serving. ~ Enjoy!
SANDRA'S HEARTY LENTIL and SWEET POTATO STEW
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A delicious and fulfilling stew to prepare for your loved ones on a fall/winter day... |
Yield: 8-10 Servings
Prep: 20 Mins.
Cook: Appx. 1-1/2 hrs.
INGREDIENTS
2 TB canola oil
1 LB moose meat cut into bite-size pieces (or beef)
2 TB flour
6 cups beef broth
1 tsp garlic powder
1 tsp onion powder
4 medium carrots, scrubbed and chopped
1 medium yellow onion, diced
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My live rosemary plant (this is 1 of 3 that are thriving)... |
1 (14.5-oz. can) diced tomatoes with juices
1 cup organic dry red lentils (*See note below)
1 TB chopped fresh rosemary (or 1 tsp dry cracked needles,
or 1/2 tsp ground)
1 teaspoon of kosher salt
1/2 teaspoon freshly ground black pepper
1 ruby red sweet potato, peeled and chopped into 3/4" cubes
METHOD
Place a medium heavy-bottom pot over high heat and add the oil; wait until oil shimmers. Add the meat, garlic powder and onion powder, and cook until meat is browned. Add the flour, cook 1 minute stirring constantly. Add the broth and bring to a boil while scraping bits from bottom of pot, reduce heat to a low simmer, cover, and cook for 30 minutes.
Add the carrots, onion, celery, diced tomatoes, lentils, rosemary, salt and pepper. Bring stew to a boil, reduce heat to a low simmer, cover, and cook for 30 minutes, while stirring at 10-minute intervals.
Add the sweet potato cubes, cover, and cook for a final 20 minutes, stirring at 10 minute intervals. Taste for seasonings, and add additional salt/pepper only if needed. ~ Enjoy!
~~~~~~~~~~~~~~~~~
(* Note: Place the 1 cup raw red lentils on a white plate
to sort out any unwanted matter before adding them to the pot of stew, just the
same as you would do with dry beans before cooking them.)
SANDRA'S APPLE PECAN RAISIN BREAD
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The best quick and easy bread to prepare with a super lovely apple flavor that's rich and moist... |
Prep: 20 Minutes
Bake: 1 hour and 25-30 minutes
Ingredients
4 Honeycrisp apples, peeled and grated (should yield 4 cups)
1 cup granulated sugar
1 cup light brown sugar
1/2 cup canola oil
2 large eggs, beaten
1 (5.3 oz container) Chobani peach yogurt
2 tsp vanilla extract (Click this link for Sandra's homemade recipe)
1 cup chopped pecans
1 cup raisins
3 cups all-purpose flour
1 Tb baking powder (I use double-acting)
1/2 tsp baking soda
1 tsp kosher salt
2 tsp apple pie spice blend (Click this link for Sandra's homemade recipe)
Method
Preheat oven to 325F. Spray 1 loaf pan with baking spray; set aside.
In a large bowl, grate the peeled apples directly into bowl using a box grater. Fold both sugars with the grated apples; let sit for 15 minutes (a lot of liquid will form during this time, do not drain).
To the large bowl of apples and sugar, add oil, beaten eggs, vanilla extract, pecans and raisins; stir to incorporate.
In a medium bowl, whisk flour, baking powder, baking soda, salt and apple pie spice blend.
Stir dry ingredients into the apple mixture; do not over mix.
Pour batter into prepared loaf pan.
Bake, turning half way through, for a total of 1 hr. and 25-30 minutes, or until the center tests done using a toothpick.
Remove from oven and let bread cool in loaf pan on a baking rack for 10 minutes. Remove from loaf pan and place back on baking rack, cover with clean kitchen towel(s), and let bread cool completely. ~ Enjoy!
SANDRA’S HUMMINGBIRD BUNDT CAKE
A delightful and easy cake to prepare and is super flavorful... |
Bake: 1Hr and 5 to 15 Mins.
1-1/2 cups canola oil
3 large eggs
2 tsp vanilla extract
3 mashed ripe bananas
1 (8-oz can) crushed pineapple with its juice (do not drain)
3 cups all-purpose flour
½ tsp ground ginger
1-1/2 tsp ground cinnamon
¼ tsp freshly ground nutmeg
1 tsp double-acting baking powder (or regular)
1 tsp baking soda
1 tsp kosher salt
1 cup shredded sweetened coconut
1 cup pecans, finely chopped
8 TB salted butter, at room temp
8 TB cream cheese, at room temp
4 cups confectioners’ sugar, sifted
2 tsp vanilla extract
METHOD:
Place all frosting ingredients in a medium-size bowl. Use a hand mixer to combine, then continue beating until smooth and fluffy for about 3 minutes. Cover and set aside at room temperature until cake has fully cooled, then frost. ~ Enjoy!
MAX'S RED CURRY CHICKEN
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Max says, "This is the easiest, quickest and tastiest Red Curry Chicken recipe I have ever made"... |
Prep: 20 Mins.
Cook: 20 Mins.
1 large chicken breast, cut into bite-size pieces
1 medium yellow onion, largely diced
1 carrot, sliced
3 ribs celery, sliced diagonally
¾ of a medium green bell pepper, diced
½ teaspoon garlic powder
1 tablespoon dried parsley
Kosher salt and freshly ground black pepper, to taste
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I get this Red Curry Paste by the case from Amazon Prime... |
SANDRA'S CHOCOLATE BROWNIES with PEANUT BUTTER FROSTING
SANDRA'S ROSEMARY-THYME-AGAVE NO-KNEAD OVERNIGHT CAST IRON BREAD
The best savory herb yeast bread that is so quick and easy to make...
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Made with my fresh Rosemary (above) and Thyme (below) plants... |
SANDRA'S CHRISTMAS MORNING CASSEROLE
Servings: (8)
Prep: 20 Mins.
Bake: 60 Mins.
2 tablespoons softened butter
7 slices whole wheat bread, cut into ½” cubes
4 slices cooked bacon, chopped into bits
6 large eggs, beaten
2 cups 2% milk
1 cup shredded Mexican cheese blend
1 teaspoon dry mustard
½ teaspoon freshly ground pepper
½ cup shredded Mexican cheese blend
1 large roma tomato, cut into 8 slices (reserve, will be added in the morning just before baking)
In the morning, preheat oven to 350F.
SANDRA'S HOT ARTICHOKE BASIL DIP
I have quite a few fresh basil plants always growing, so decided to try it in my traditional hot artichoke dip recipe (instead of spinach) and we love it... |
Yield: 6-8 Servings
1 teaspoon granulated garlic
SANDRA'S RASPBERRY ALMOND BUTTER COOKIES
The ultimate butter cookie with a sweet treat of raspberry flavor in its center and the added crunch of finely diced almonds... |
Yield: Appx. 4 doz.
Prep: 15 Mins
Chill: 1 Hr
Roll: 30 Mins
Bake:
INGREDIENTS
1 cup salted butter, room temp
1 cup granulated sugar
1 large egg, beaten
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/3 cup raspberry jam, cold
1/3 cup finely chopped raw, unsalted, almonds (from Costco)
METHOD
In a stand mixer with the beater attachment, cream together softened butter and sugar for 5 minutes until light, yellow and fluffy; scraping sides of bowl several times throughout.
Add the beaten egg and vanilla extract; mix to combine. Again, scraping bowl to evenly incorporate.
Add the flour. Start mixer on low to begin combining, then on high just until incorporated (do not over mix dough).
Place dough onto a sheet of plastic wrap, cover completely and refrigerate for 1 hour.
Meanwhile, prepare to bake the cookies. Preheat the oven to 350F.
Pinch off small pieces of dough and form 1-teaspoon-size balls. Place balls 1" apart on a silpat-lined baking sheet, and flatten slightly with your hand. Bake for 8 minutes. Remove baking sheet from oven, use a wooden spoon to indent the center of cookie half way through, place 1/4 teaspoon of cold raspberry jam in the indent center, and top that with finely chopped almonds. Place cookies back in oven, and continue baking for an additional 8 minutes.
Remove cookies from oven and let them cool for 1 minute on baking sheet. Remove cookies to a baking rack to completely cool. Repeat with remaining batter. Once cookies are fully cooled, place in an airtight container. ~ Enjoy!
SANDRA’S EASIEST and BEST APPLE PIE EVER
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Best compliment ever, the hubs said, "This is the best apple pie I've ever had, I need to go back to Fred Meyer and get more apples!"... |
1/2 cup old fashion oats (not quick cooking)
SANDRA'S TERRIFIC TACO SOUP
Ladle soup into serving bowls.
Top each bowl with shredded cheese and a dollop of lime crema, then place tortilla chips on the side. ~ Enjoy!
SANDRA'S STRAWBERRY-RHUBARB BUNDT CAKE with BUTTERCREAM FROSTING
A cake you will probably want to prepare 'yearly' when rhubarb and strawberries are in season that your family is bound to love... |
Prep: 25 Mins.
Bake: 65 to 70 Mins.
INGREDIENTS
Wet:
3 large eggs
1/2 cup canola oil
2 cups granulated sugar
*2 (5.3-oz. containers) Chobani Peach 99% Greek yogurt - (Costco) = neutral flavor
3 teaspoons vanilla extract
Dry (Sifted through a sieve atop wet ingredients):
2-3/4 cups all-purpose flour
1-1/2 teaspoon baking soda
1/2 teaspoon double-acting baking powder, or regular
3 teaspoons ground cinnamon
1/2 teaspoon fine sea salt
Fold-in:
1 cup finely diced fresh rhubarb
1-1/2 cup chopped fresh strawberries (Alaska Wild, or domestic)
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Buttercream Frosting:
2 cups sifted confectioners' sugar
1/3 cup room temp. cream cheese
1/4 cup room temp. salted butter
1 teaspoon vanilla extract
2 teaspoons 2% milk (more or less to your desired consistency)
METHOD
Preheat oven to 325 degrees (not 350 degrees or else the loaves will become too dry). Prepare bundt pan by spraying it generously with baking spray; set aside.
In a mixing bowl of a stand mixer, add eggs and canola oil and beat on medium speed until light and foamy. Add sugar, yogurt and vanilla extract; mix on medium speed until fully incorporated.
Place a sieve over wet ingredients in bowl, add all dry ingredients and sift over top of wet ingredients. Mix batter on low speed to begin incorporating dry ingredients, then on medium just until moistened (Try not to over-mix).
Using a large spatula, fold in "fold-in" ingredients above, just until combined while scraping edges and bottom of bowl.
Spoon batter evenly into prepared bundt pan, tap pan on a hard surface to release air bubbles and shake to it even out.
Bake for 65 to 70 minutes, just until a toothpick inserted in center of bundt cake comes out clean.
Remove bundt cake to a baking rack upright in pan and let cool for 10 minutes. Turn out bundt cake from pan to rack so cake is dome-side up; cover with a clean kitchen towel, then allow cake to cool completely.
-----
Meanwhile, prepare frosting:
In a medium bowl, using a hand mixer. Place all the frosting ingredients into the bowl and start hand mixer on low speed, then increase to medium when ingredients are starting to incorporate. Turn mixer to high to fluff the frosting. Cover frosting with plastic wrap until ready to frost cake. Frost cake once it's fully cooled, and enjoy!
Sandra’s Homemade Salsa Verde
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Excellent as a dip with tortilla chips, with tacos, enchiladas, or over eggs for breakfast, etc... |
Yield: 2 ½ cups salsa
Ingredients
1 ½ pounds tomatillos (about 12 medium), husked and rinsed
1 to 2 medium jalapeños, stemmed, (depending on your desired spiciness)
½ cup chopped white onion
¼ cup packed fresh cilantro leaves
1 to 2 medium limes, juiced, to taste
½ to 1 teaspoon salt, to taste
Optional: 1 to 2 diced avocados, for creamy avocado salsa verde
Method
Preheat the broiler with a rack about 4 inches below the heat source.
Place the tomatillos and jalapeño(s) on a rimmed baking sheet and broil until they’re blackened in spots, about 5 minutes.
Remove the baking sheet from the oven, carefully flip over the tomatillos and pepper(s) with tongs and broil for 4 to 6 more minutes, until the tomatillos are splotchy-black and blistered.
Meanwhile, in a food processor or blender, combine the chopped onion, cilantro, 2 tablespoons lime juice and ½ teaspoon salt. Once the tomatillos are out of the oven, carefully transfer the hot tomatillos, pepper(s) and all of their juices into the food processor or blender.
Pulse until the mixture is mostly smooth and no big chunks of tomatillo remain, scraping down the sides as necessary. Season to taste with additional lime juice and salt, if desired.
The salsa will be thinner at first, but will thicken up after a few hours in the refrigerator, due to the naturally occurring pectin in the tomatillos.
Optional: If you’d like to make creamy avocado salsa verde, let the salsa cool down before blending in 1 to 2 diced avocados.
SANDRA'S HOT ARTICHOKE-SPINACH DIP
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My best recipe for this dip without a lot of frills to let the artichoke and spinach flavors shine through... |
Sandra’s Chilled Oolong-Citrus Tea
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The perfect blend of flavors without being overly sweet... |
Prep: 5 Mins.
Steep: 1 Hr.
Chill: 1Hr.
- 7 cups filtered water, divided
- 3 Oolong tea bags
- 2 lemons, juiced and strained
- 2 TB orange juice, strained of pulp
- 3 Tablespoons of Agave
- Bring 4 cups of water to a boil in a medium saucepan. Remove from heat and add tea bags. Let the tea steep for 1 hour. When finished brewing, squeeze, then toss the tea bags.
- Meanwhile, juice your lemons and strain the seeds and pulp. Strain the orange juice.
- Once the tea is brewed, mix with 3 cups of remaining cold water in a pitcher. Add lemon and orange juice, and Agave, then stir. Do a taste test and add more Agave if needed.
- Chill, covered, for 1 hour to let flavors meld, then serve (over ice, or not). ~ Enjoy!