MAX’S KING SALMON CREOLE

Max has perfected this dish over the years, 
which he often makes for his crew aboard our 
F/V Chelsey using Alaska Wild White 
or Red King Salmon, Shrimp/Prawns, 
Scallops, or Halibut (or any combination thereof), 
and the spice level and flavors turn out just right 
- every time...(This is one of my Mom’s favorite 
dishes that he makes for her 
during hunting trips to Yakutat, Alaska)...
Servings: (4)
Prep: 5 Mins. |
Cook: 30 Mins.

Posted courtesy of Max via Sandra

INGREDIENTS

1/3 medium red onion, diced
1 stalk of celery, diced
½ red bell pepper, diced
2 garlic cloves, minced
4 tablespoons unsalted butter
1 (15 oz. can) Italian seasoned stewed tomatoes with juices, broken up (Max does so using a potato masher in a small ceramic bowl)
2 (15 oz. cans) low-sodium beef broth
1 teaspoon kosher salt
¼ teaspoon freshly ground pepper
1/4 teaspoon cayenne pepper
--(or more if you like it spicier as we do)
1/2 tablespoon creole seasoning
2 bay leaves
1 lb. raw, boneless, skinless king salmon fillets, cut into ¾” chunks (2 fillets)

--2 cups steamed rice (i.e., 1 cup raw, and cooked according to pkg. directions)

Garnish: with freshly chopped parsley

METHOD

Begin making rice according to package directions.

In a large dutch oven, melt the butter over medium-high heat. Add the onion, celery, bell pepper and saute until the onions are translucent. Add the garlic and continue to saute for 30 seconds longer. Stir in the stewed tomatoes, beef broth, spices, and then bring to boil, and then reduce to a simmer, uncovered, for 20 minutes. Check the consistency, and add more beef broth, if needed. Stir in king salmon chunks, and continue cooking just a couple of minutes, just until they turn opaque pink and are cooked through (do not overcook or salmon will become dry and tough).

To serve, place steamed rice equally among four pasta-type bowls, and ladle the King Salmon Creole over the top (or around rice as I did in the photo above), and garnish with freshly parsley. – Enjoy!

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

Tip: When storing left-overs in refrigerator, Max does so in separate bowls (rice in one, and King Salmon Creole in another) to prevent rice from losing its integrity.

MAX’S HOMEMADE CHICKEN NOODLE SOUP

An outstanding comfort food for the soul,
especially when you're feeling a bit
under the weather...
Servings: (4)
Prep:  5 Mins. | 
Cook: 45 Mins.

Posted by Max via Sandra

INGREDIENTS

2 bone-in, skin-on chicken breasts
6 cups low-sodium chicken broth
1 small spanish onion, chopped
2 medium carrots, chopped
2 ribs of celery, chopped
1 garlic clove, minced
1 teaspoon poultry seasoning (for the homemade recipe, (Click here: Sandra's Poultry Seasoning Blend)
Kosher salt and ground pepper, to taste
8 ozs. (1/2 box) Ronzoni-Rotelle spiral pasta, cooked accordingly
¼ cup fresh parsley, roughly chopped (We also often prefer cilantro, or both, at times)

--1 loaf of prepared, warm crispy bread, sliced

METHOD

Rinse chicken, and remove skin, and trim off any excess fat, then add to medium saucepan, and add the chicken broth.  Bring to boil, cover, and reduce heat to a medium simmer, and cook for 20 minutes.  Remove chicken from saucepan, and set aside on a plate.

Add the onions, carrots, celery, garlic, and poultry seasoning to the saucepan of broth.  Taste for seasonings and add kosher salt, if needed, and ground pepper.  Bring to a boil, and then turn down heat to medium and cover to simmer, just until vegetables are tender (not mushy), about 20 minutes.

Meanwhile, when chicken has cooled, de-bone and cut into bite-sized pieces, and set aside.  Also, prepare the noodles according to package directions, (about 10 to 12 minutes), then drain and set aside.

Add the cooled chicken pieces to saucepan when vegetables are tender, and cook for a couple minutes, just until warmed through. (This is important, so a not to overcook the chicken otherwise it gets too tough, Max says ;-)

To serve, place pasta in equal amounts into four soup bowls, ladle chicken and vegetable broth on top.  Garnish with freshly chopped parsley and/or cilantro, along with slices of warm crusty bread.– Enjoy!

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

Tip:  If you have leftovers, Max suggests storing the pasta separately in a ziploc bag (from the chicken/vegetable broth) otherwise the pasta tends to lose its integrity if you refrigerate them together.

SANDRA'S STEAMED BROCCOLI with HOMEMADE CHEDDAR CHEESE SAUCE

When I created this recipe I was jumping for joy,
as it's guaranteed to be perfectly cooked and appropriately sauced
with just the right amount of cheese sauce every time...
Servings: (2)
Prep: 1 Min. |
Steam: 4 Mins.

Posted by Sandra

INGREDIENTS

***Steamed Broccoli
1 bunch of broccoli, cut into florets
pinch of onion powder
pinch of garlic powder
kosher salt and freshly ground pepper, to taste

***Cheese Sauce
1 tablespoon butter
1 tablespoon all-purpose flour
3/4 cup milk
1/3 cup grated sharp cheddar cheese

METHOD

Place broccoli florets in a heatproof and microwave safe bowl, along with 2 tablespoons of water. Lightly sprinkle with onion powder, garlic powder, and salt and pepper to taste. Cover with two damp paper towels folded in half, and microwave for 3 minutes on high. Give the broccoli florets a toss, and then microwave for 1 more minute on high, or until your desired crisp-tenderness (I prefer mine with a bit of tooth to it ;)...

Meanwhile, place a small saucepan over medium heat and melt the butter. Whisk in the flour and continue cooking and whisking for 1 minute to cook out the flour flavor out (do not let roux brown). Continually whisk in the milk into mixture just until the sauce thickens. Remove from heat and using a spoon, stir in the sharp cheddar cheese. Add kosher salt and freshly ground pepper, to taste. At this point, check sauce for your desired consistency, and add more milk to thin, or more cheese to thicken, if needed.

Drain the broccoli of any remaining water, and then drizzle the cheese sauce over the top, and serve your vibrant broccoli topped with cheddar cheese sauce immediately ~ Enjoy!

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

Tip:  This recipe is great to use to prepare steamed asparagus and cauliflower as well, and of course topped with the cheddar cheese sauce. Also, for a bit more vibrant color, add a pinch of healthy turmeric to the sauce!

SANDRA'S PUMPKIN CREAM CHEESE and BAGELS

I'm a pumpkin anything fanatic so hence the recipe
that I make year round, along with homemade bagels
using my pumpkin pie spice blend...
Yields: (1 cup)
Prep: 5 Mins.

Posted by Sandra

INGREDIENTS

4 oz. pkg. cream cheese, at room temperature
½ cup canned pure pumpkin puree
1/3 cup dark brown sugar
1 tablespoon maple syrup
1 teaspoon pumpkin pie spice (for a homemade spice blend, click here: Sandra's Pumpkin Pie Spice Blend)
½ teaspoon vanilla extract

--Cinnamon whole wheat bagels, toasted
-(or your favorite flavor) -
or for my bagel recipe, click here: Sandra's Homemade Bagels)

METHOD

Combine all the ingredients in a small bowl with a hand mixer, beat until the mixture is smooth. Cover and put in the refrigerator for at least 30 minutes for flavors to meld, and mixture is chilled enough to spread.

Spread this pumpkin cream cheese on toasted bagels in the morning or as snack later in the day – enjoy! Please be sure to store any leftovers in the refrigerator in an airtight container.


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


Tips: Children love to help, especially because there are so few ingredients in this recipe – have fun with your family ;-) ~ it’s a bonus because kids tend love these!


Also, this chilled spread is wonderful with butter-flavored crackers, such as ritz, club crackers, etc., or you can serve this at room temperature as a dip with sliced apples, bananas, and so on.

SANDRA'S SWEET CHILI DIPPING APPETIZER SAUCE

A wonderful accompaniment of savory and sweet
ingredients that compliments many appetizer options...
Yields: (1/2 cup)

INGREDIENTS

2 tablespoons rice wine vinegar
2 tablespoons light olive oil
2 tablespoons hot tap water
2 tablespoons honey (for recipe, click here: Sandra's Alaska Fireweed Homemade Honey)
1/2 of a fresh lime, juiced
1/2 teaspoon 'hot' chili garlic sauce, such as sunluck (Found in the Asian isle of the market)

METHOD

In a small non-reactive bowl (glass or ceramic), whisk all the dipping sauce ingredients together, and serve with your favorite wonton wrappers, pot stickers, pan-seared scallops or other seafood, bite-sized appetizers, and so on. - Enjoy!

SANDRA’S APPLE SPICE COOKIES

A perfect dainty and delicious snack...
Yields: (4 doz.)
Prep: 10 Mins. |
Bake: 10 to 12 Mins.

Posted by Sandra

INGREDIENTS

1-1/2 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1/2 teaspoon kosher salt
1 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. ground nutmeg
1/2 cup unsalted butter, at room temperature
1 cup firmly packed dark brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup old-fashioned oatmeal (not quick cooking)
1/4 cup milk
1 cup gala apples, peeled, cored, and grated
1 teaspoon lemon juice
1 cup raisins

METHOD

Heat oven to 350 degrees. Prepare a baking sheet lined with parchment paper.

In a large mixing bowl sift through a sieve the flour, baking powder, and spices.

In medium bowl, with a hand mixer, cream butter and dark brown sugar until smooth. Add the egg, and vanilla extract, and then mix to combine. Add oatmeal and milk, and mix with a spoon. Add these ingredients to the large mixing bowl of sifted dry ingredients. Grate the peeled and cored gala apples and toss in a small bowl with the lemon juice, and then squeeze the grated apples with clean hands to drain off excess moisture, then add them to the large bowl along with the raisins, and the fold the cookie dough just until combined (trying not to over mix).

Drop by tablespoonfuls onto prepared baking sheet. Bake for 10 to 12 minutes, until lightly browned.


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


Tip: I store my cookies in an airtight container with a piece of pilot bread or some other buttery flavored cracker to keep them moist and from hardening.

SANDRA'S MOROCCAN CHICKEN with SAFFRON and PITA TRIANGLES

A ethnic dish that has a complexity
of flavors, spices, and textures that compliment each other,
which you are simply going to love...
Servings: (2 to 4)
Prep: Marinade 2 hrs. |
Cook: 1 Hr. - 15 Mins.

Posted by Sandra

INGREDIENTS

4 bone-in, skinless chicken breasts

***Marinade
½ teaspoon ground pepper
½ teaspoon cinnamon
2 garlic cloves, quartered
1 teaspoon kosher salt
1 tablespoon fresh lemon juice
2 tablespoons olive oil

***Sauce
1 tablespoon butter
1 tablespoon olive oil
1 large onion, finely chopped
2 garlic cloves, minced
½ teaspoon cinnamon
½ teaspoon fresh ginger, grated
½ teaspoon kosher salt
½ teaspoon ground pepper
1 (15 oz. can) diced fire-roasted tomatoes, drained
¼ cup calamata olives, quartered lengthwise
1 cup low-sodium chicken broth
Pinch saffron threads (soaked in ¼ cup hot tap water)
2 tablespoons honey (for recipe, click here: Sandra's Homemade Alaska Fireweed Honey)
1 tablespoon fresh lemon juice

***Garnish & Serving Options:
2 tablespoons slivered almonds, toasted (for garnish)
2 tablespoons fresh cilantro, chopped (for garnish)
2 to 4 slices of pita bread, each cut into quarters, forming triangles for serving

METHOD

Combine the chicken with the marinade ingredients in a shallow non-reactive baking dish, covered, and leave in refrigerator to marinate for two hours.

Drain the chicken, and pat dry with paper towels, and remove all the garlic pieces (or else they will burn during the following searing process.) Melt the butter and olive oil in a dutch oven over medium-high heat, and add the chicken and sauté, until golden brown on all sides, about 5 to 7 minutes. Remove the chicken to a plate and cover with foil, and set aside.

Meanwhile, place the saffron threads into 1/4 cup of hot tap water, and set aside to let soak for 20 minutes (reserving both liquid and threads).  In a small dry and nonstick skillet, toast the pine nuts over low heat, just until fragrant, and set aside to cool.

After chicken is seared, reduce the heat under dutch oven to low, and add the onion to caramelize by slowly cooking, stirring often, until onions are golden brown, about 20 minutes. Add the garlic, cinnamon, ginger, kosher salt, and pepper and cook 1 minute. Add the tomatoes, and cook for 5 minutes. Add the black olives, chicken broth, saffron with soaking water, honey, lemon juice, and the reserved chicken (including any juices the chicken has given off on the plate), and bring to a boil, then reduce heat to a simmer and cover the dutch oven for 20 minutes. Remove the cover and continue simmering to reduce the sauce for another 15 minutes. Taste sauce for seasonings, adding kosher salt and ground pepper, if need be.

Serve the Moroccan Chicken on a rimmed platter, and garnish with toasted almonds and cilantro, including placing pita triangles along the perimeter for sopping up the sauce (BTW: This dish is meant to be eaten with clean fingers and pita bread as your utensils. – Enjoy!


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


Tips: For an even heartier meal, you might also wish to serve this dish with couscous, orzo, or steamed rice.


Also, most moroccan recipes call for raisins to be added at the end of the cooking process, although I do not particularly care for them, but feel free if you choose to do so ;-)

SANDRA'S MEDITERRANEAN ORZO SALAD

A delightful and refreshing salad that will
quickly become a family favorite...


I found that my photograph and recipe were featured at
Frugal Cafe Blog Zone on 5-25-13 with a nice write-up
@http://www.frugal-cafe.com/public_html/frugal-blog/
frugal-cafe-blogzone/
2011/01/07/fab-food-friday/
Servings: (6 to 8)
Prep: 5 Mins. |
Cook 8 to 10 Mins.

Posted by Sandra

INGREDIENTS

1/2 pound orzo
1/4 cup olive oil
2 tablespoons red wine vinegar
1/2 fresh lemon, zested, and juiced
½ teaspoon sweet basil
¼ teaspoon dried oregano
½ teaspoon garlic powder
½ cup chopped zucchini
1/2 cup chopped bell pepper (red, orange, or yellow)
2 green onions, sliced
1/2 cup chopped, pitted black or calamata olives
1 cup grape or cherry tomatoes, cut in half (or quarters if large)
½ cup cucumber, peeled, deseeded, and chopped
1/4 cup chopped fresh parsley
¼ cup parmesan cheese, grated
Kosher salt and ground pepper, to taste

METHOD

Cook the pasta until al dente in a large pot of boiling and lightly salted water for about 8 to 10 minutes. Drain the pasta, and transfer to a large non-reactive mixing bowl (glass or ceramic), and add the olive oil, vinegar, and lemon juice, basil, and oregano, and then stir to combine. Add the zucchini, bell pepper, green onions, olives, tomatoes, and parsley, and parmesan cheese; folding to combine.  Season with kosher salt and ground pepper, to taste. Serve warm, at room temperature, or cold. – Enjoy!

~~~~~~~~~

Tip: I tend to change out the veggies as to what I have on hand when making this recipe, i.e., adding marinated artichokes, freshly chopped spinach, using red onions versus green onions, using couscous versus orzo, etc.


SANDRA’S HOMEMADE DECADENT CHOCOLATE on CHOCOLATE BUTTERCREAM CUPCAKES

You will think you've died and gone 
to heaven when you're eating these 
luscious cupcakes...
Yields: (6 cupcakes)
Prep: 10 Mins. |
Bake
+ Make Frosting: 18 Mins. | Cool Cupcakes: 30 Mins.

INGREDIENTS

*Cupcakes
3/4 cup all-purpose flour
1/4 cup unsweetened Hershey’s cocoa powder
1 teaspoon instant espresso powder (or instant coffee)
½ teaspoon cinnamon
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Pinch of salt
1/4 cup buttermilk*** (or milk)
1/4 cup unsalted butter, at room temperature
1/2 cup packed dark brown sugar
1 teaspoon vanilla extract
1 large egg

**Chocolate Buttercream Frosting
1/4 cup unsalted butter, at room temperature
1 teaspoon vanilla extract
4 tablespoons buttermilk*** (or milk)
2 cups of confectioners’ sugar
1/3 cup unsweetened Hershey’s cocoa powder
--6 semi-sweet chocolate morsels, for garnish

METHOD

Preheat oven to 350 degrees. Line 6 muffin cups with silver and paper liners.

For the cupcakes, in a large bowl, sift through a sieve the flour, cocoa power, instant espresso coffee, cinnamon, baking powder, baking soda, and table salt, using a spoon to coax through sieve.

In a medium bowl, beat with a hand mixer the buttermilk, butter, brown sugar, vanilla extract, and egg, just until a marbled texture is achieved. Pour into dry ingredients and gently fold with spatula until ingredients are combined (maintain aeration while doing so for moist-tender cupcakes).

Distribute batter evenly into prepared muffin cups by filling each with a regular ice cream scoop scraped against the side of bowl for even cupcakes. Bake for 18 minutes, until a toothpick inserted in center comes out clean.

Cupcakes cooling on rack...
Remove from the oven to cool completely on a baking rack (about 20 minutes), before decorating with frosting.

Meanwhile prepare the frosting in medium bowl, using a hand mixer, beat the butter, vanilla extract, and buttermilk, then add sifting through a sieve atop the confectioners’ sugar, cocoa powder, and beat on low speed (to prevent powder sugar from blowing into the air), and then increase mixer to medium speed until smoothly combined.

Add the frosting to a piping bag placed in a tall glass (for ease), or a large Ziploc, fitted with a large round tip.

To decorate the cupcakes: begin piping in the center of cupcake, and work outwards in a circular motion, and then work back to center making a rise ending in the middle. Finish each by placing a semi-sweet chocolate morsel on top. ~ Enjoy!

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

***Tip: I purchased a 12 oz. canister of ‘Cultured Buttermilk Blend’ in the baking section of the market (low fat and low cholesterol), which I mix with water so I always have buttermilk on-hand for cooking, marinating, and baking at all times.

SANDRA'S ASIAN PORK ROLL APPETIZER



I created this recipe when I had an extra pork tenderloin and was craving an Asian dish, 
and they turned out to be a superbly delicious appetizer...













Yields: (18 to 20 rolls; cut in half makes 36 to 40 appetizers)

Prep: 30 Mins.
Marinade 1 - 4 Hrs.
Bake: 15 to 20 Mins.

INGREDIENTS

1-1/2 pound center cut pork tenderloin
1/2 red onion, julienned (separate thin pieces)
½ each orange, and green bell pepper, julienned
2 cloves garlic, grated
3 tablespoons soy sauce
3 tablespoons honey
¼ teaspoon sesame oil
Ingredients laid out:
 1 pork round flattened...
1 tablespoon rice wine vinegar
3 tablespoons hoisin sauce
--(An Asian-type of BBQ sauce)
2 teaspoon fresh ginger root, grated
1 tablespoon toasted sesame seeds
¼ cup olive oil
1/8 teaspoon ground pepper
-- Garnish with freshly chopped parsley

METHOD

Trim any excess fat on pork, and cut into ½” thick, round slices.

Adding veggies to flattened pork...
Flatten meat slices with a mallet (or small heavy-bottomed, flat saucepan) between in a Ziploc bag (slightly moistened with water to prevent sticking) until doubled in size. Place julienned red onion slices nearest you on flattened meat slice and roll up. Repeat to form remaining rolls.

First stuffed pork roll...
In a small non-reactive bowl (glass or ceramic), whisk together garlic, soy sauce, honey, sesame oil, rice wine vinegar, hoisin sauce, ginger root, sesame seeds, and ground pepper. Slowly drizzle olive oil while whisking into marinade to form an emulsion. Pour Asian marinade into a non-reactive glass 9”x13”x2" square baking dish (or a round one as I used). Roll pork rolls to coat with marinade in baking dish, and place them touching, seam side down. Cover and let marinade in refrigerator for a minimum of 1 hour or up to 4 hours. Remove from refrigerator and allow to return to room temperature for 30 minutes.

Meanwhile, preheat oven to 400 degrees.

Hot out of the oven...
Bake, uncovered, 15 to 20 minutes (basting half way through) until meat is no longer pink in center; cut to test or they should register 155 to 160 degrees on a meat thermometer when done. Let rest covered with foil for 5 minutes for juices to redistribute.

To serve, cut rolls in half diagonally and place on decorative serving platter and sprinkle with fresh parsley. Serve hot or warm – Enjoy!

~~~~~~~~~~~

Tips: When transporting, I prepare and bake the rolls ahead of time, and place them in a microwavable/ovenproof dish, so I can reheat in the microwave or oven for a couple of minutes before serving.

Also, we like our veggies crisp-tender, so if you prefer them tender you might choose to saute the julienned onion and bell pepper beforehand for 3 to 5 minutes.

SANDRA'S FIESTA FAJITAS

This fajita recipes goes well with
a host of meat types, including seafood
and shellfish (I just happened
to have a ribeye steak on-hand
when making these)...
Servings: (4)
Prep. 10 Mins. |
Cook: About 15 Mins.

Posted: by Sandra

INGREDIENTS:

1 lb. beef, moose, or venison, cut into thin strips against the grain
--(or shrimp/prawns)
1 tablespoon olive oil
1 onion, julienned
½ yellow bell pepper, julienned
½ red bell pepper, julienned
½ green bell pepper, julienned
6 crimini mushrooms, sliced
1 clove of garlic, chopped
½ cup water
3 tablespoons fajita seasoning
--(or click here for my recipe: Sandra's Fajita Seasoning Blend)
4 (10”) flour tortillas

Topping options:
--cheddar cheese, shredded
--mozzarella cheese, shredded
--1 roma tomato, chopped
Sandra's Fajita
Seasoning Blend
--sour cream
--slices of jarred pickled jalapenos

METHOD

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 pound chicken, beef, (or shrimp that takes even less time than meat), etc., and sear until meat (or seafood) is cooked through, and then remove to a plate, and set aside.

Add yellow, red, and green julienned bell pepper, 1 julienned onion, and 6 sliced crimini mushrooms, and cook for 2 minutes. Add the garlic, tossing to combine and cook for 30 seconds. Add 1/2 cup water and 3 tablespoons of  Sandra's Fajita Seasoning Blend to the skillet, and bring to a boil, and then let the sauce reduce by half. Add the meat back to the skillet and cook for 2 more minutes to heat through.

Serve filling wrapped in tortillas that have been heated (I just place mine on my electric burner set to low for a couple of seconds per side), and then add your desired toppings. – Enjoy!

SANDRA'S FAJITA SEASONING BLEND

A great blend of spices 
to make your fajitas, burritos, tacos
and other Mexican 
dishes outstanding...
INGREDIENTS

¼ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground cayenne
¼ teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon fine-grained kosher salt
2 teaspoons chili powder
1 teaspoon dark brown sugar
1 chicken bouillon cube, finely crushed

METHOD

Mix all ingredients in a small bowl until well combined.

Store in a labeled airtight container in your pantry.

I make large batches of this recipe to have plenty on-hand for those busy nights, as Fajitas are quick and easy to make and oh so tasty. - Enjoy!

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

TIP: When using dry spices place in palm first and rub with finger to activate oils before adding to recipes.

(Click here for 
Sandra's Fiesta Fajitas)



SANDRA'S LEMON PEPPER SEASONING BLEND (No Salt)

A great addition to many seafood dishes,
including salads, soups, and meat
entrees...
INGREDIENTS

1/2 cup organic whole black peppercorns
3 tablespoons organic dried lemon, finely chopped
1-1/2 tablespoons packed brown sugar
2 tablespoons onion powder
2 tablespoons garlic powder
1 tablespoon dried thyme leaves

METHOD

Remove the zest from the lemon using a zesting grater. Remove only the yellow zest and (none of the white pith). Mince the zest very fine and place it in a small bowl (or mortor).

Place the peppercorns in a spice grinder, and pulse until sufficiently cracked. Add the cracked pepper to the lemon zest, and use a wooden spoon to mash the cracked pepper and zest together for these flavors to meld (I use a marble mortar and pestle). Spread the zest and pepper on a baking sheet lined with foil and place in the oven set to 200 degrees overnight.

The next day, add the mixture to a spice grinder, along with the brown sugar, onion powder, garlic powder, and thyme, and then pulse to pulverize.

Store in a “labeled” airtight container in your pantry. I make huge batches of this recipe to have plenty on-hand at all times.

This Lemon Pepper Seasoning is most excellent when sprinkled on chicken, seafood, vegetables, salads, soups, and meat.


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


TIP: When using dry spices place in palm first and rub with finger to activate oils before adding to recipes.


SANDRA'S JERK SEASONING BLEND

An excellent seasoning to use
with pork and chicken or
in most any other Caribbean recipe...
INGREDIENTS

2 tablespoons dried minced onion
2-1/2 teaspoons dried thyme
2 teaspoons ground allspice
2 teaspoons freshly ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cayenne pepper
1/2 teaspoon fine-grain kosher salt

METHOD

Mix all ingredients in a small bowl until well combined.

Store in a “labeled” airtight container in your pantry.

I make huge batches of this recipe to have plenty on-hand when I want to change up recipes as this Jerk Seasoning adds great favor!


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


TIP: When using dry spices place in palm first and rub with finger to activate oils before adding to recipes.





SANDRA'S CHILI POWDER SEASONING BLEND

Chili Powder adds an punch of
flavor to many other dishes
other than just chili...
INGREDIENTS

1 teaspoon ground smoked paprika
2 teaspoons ground cumin
1 teaspoon ground cayenne pepper
1 teaspoon mexican oregano
2 teaspoons garlic powder
2 teaspoons onion powder
 
METHOD

Mix all ingredients in a small bowl until well combined.

Store in a “labeled” airtight container in your pantry. 

I make huge batches of this spice blend, as you probably have found out that I use this in many of my recipes, as does my husband in his that I post so needless to say we always have an abundance on-hand.



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


TIP: When using dry spices place in palm first and rub with finger to activate oils before adding to recipes.





SANDRA'S GRILL SEASONING BLEND (No Salt)

A perfect blend of spices that
are wonderful when grilling
any type of meat, and most seafood...
INGREDIENTS

3 tablespoons freshly ground black pepper
1 tablespoon dry chives
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon ground coriander
2 teaspoons crushed red pepper flakes

METHOD

Mix all ingredients in a small bowl until well combined.

Store in a “labeled” airtight container in your pantry.  This is a spice blend that I make in huge batches because I pretty much use it on all types of meats, poultry, and especially on seafood -- this is my 'go to' spice of all time! 

(If you choose to make it with kosher salt, the ratio is to add 1 tablespoon, but I like to add my own to specific recipes, as some cuts of meat and seafood generally require different amounts of kosher salt.)


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


TIP: When using dry spices place in palm first and rub with finger to activate oils before adding to recipes.



SANDRA'S DRY RUB SEASONING BLEND

This is great to rub on any meat
that you intend to grill
or roast...
INGREDIENTS

6 tablespoons brown sugar, tightly packed
2 tablespoons Kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon thyme
1/2 teaspoon onion powder
1/2 teaspoon garlic powder

METHOD

Mix all ingredients in a small bowl until well combined.

Store in a “labeled” airtight container in your pantry (I usually make a large batch so it is always handy). 

This is great on a pork shoulder, or any roast, or cut of meat if you place it in the refrigerator overnight before roasting or grilling.


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


TIP: When using dry spices place in palm first and rub with finger to activate oils before adding to recipes.



SANDRA'S TACO SEASONING BLEND

This is my 'low-sodium'
homemade blend so I no longer
have to purchase
the store-bought pre-packaged version...
Yields: (Equivalent to 1 pre-packaged store-bought version)
Prep: 3 Mins.

***Low-Sodium Version***

INGREDIENTS

1 tablespoon chili powder
¼ teaspoon garlic powder
¼ teaspoon onion powder
Pinch of cayenne
¼ teaspoon dried oregano
½ teaspoon paprika
1 teaspoon ground cumin
¼ teaspoon kosher salt (not table salt)
¼ teaspoon freshly ground pepper

METHOD

In a small bowl, mix together chili powder, garlic powder, onion powder, cayenne, oregano, paprika, cumin, kosher salt and ground pepper. Store in an airtight container, or use immediately.

This recipe is for 1 lb. of burger.  Brown burger over medium-high heat, add all of the taco seasoning, 1/2 tablespoon flour, and mix thoroughly. Add 2/3 cup of water, and stir to combine.  Reduce heat to low, and let it simmer, uncovered, for 5 minutes, while occasionally stirring. ~ Enjoy!

~~~~~~~~~~~
Tip: Feel free to make large batches of taco seasoning, and seal in an airtight container.  Label container that the equation per 1 lb. of burger is 2-1/2 tablespoons of prepared taco seasoning, ½ tablespoon of flour, and 2/3 cup of water, then simmer for 5 minutes.


SANDRA'S BLACKENED SEASONING BLEND (I)

A wonderful seasoning
that is equally wonderful
when cooking using the proper
method, I have provided several recipes
on this site, just search...
INGREDIENTS

4 teaspoons ground smoked paprika
2 teaspoons dried thyme
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons brown sugar
2 teaspoons fine-grained kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon ground cayenne pepper
1 teaspoon dried Mexican oregano
3/4-teaspoon ground cumin
1/4-teaspoon freshly ground nutmeg

METHOD

Mix all ingredients in a small bowl until well combined.

Store in a “labeled” airtight container in your pantry.

Use in all recipes that call for blackened seasonings; plus let your imagination run wild and make up your own!  I use this by drying and then brushing a light coating of olive oil on halibut, salmon, chicken, or steak, then liberally covering it in the blackened seasoning. Place the prepared seafood or meat in a cast iron skillet over high heat, or outdoor grill, or broiler and cook.


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


TIP: When using dry spices place in palm first and rub with finger to activate oils before adding to recipes.



SANDRA'S BASIC SEASONING SALT BLEND

INGREDIENTS

6 tablespoons fine-grained kosher salt
1/2-teaspoon dried thyme
1/2-teaspoon marjoram
1/2-teaspoon garlic powder
2-1/4 teaspoons ground paprika
1 teaspoon dry mustard
1/4-teaspoon onion powder
1/8-teaspoon dill powder (I grind my own)
1/2-teaspoon celery salt

METHOD

Mix all ingredients in a small bowl until well combined.

Store in a “labeled” airtight container in your pantry.

Use in all recipes that call for seasoning salt, or add to your own recipes you create as well ;-)

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

TIP: When using dry spices place in palm first and rub with finger to activate oils before adding to recipes.

SANDRA'S POULTRY SEASONING BLEND

This is a great spice
blend to use in many soups, stews, 

and while grilling when
poultry is the main ingredient...
INGREDIENTS

2 tablespoons dried parsley
2 tablespoons dried sage
2 tablespoons dried thyme
1 tablespoon ground marjoram
1 tablespoon celery Salt
1 tablespoon dried rosemary
1 tablespoon ground savory
1 tablespoon freshly ground black pepper
1/2 teaspoon freshly ground nutmeg

METHOD

Mix all ingredients in a small bowl until well combined.

Store in a “labeled” airtight container in your pantry. 

Use for stuffing/dressing and all other recipes that include poultry or call for poultry seasoning.


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


TIP: When using dry spices, place in palm first and rub with finger to activate oils before adding to recipes.

SANDRA'S PUMPKIN PIE SPICE BLEND

A perfect blend of spices
that you'll find I refer to in many
of the recipes posted on this site...
INGREDIENTS


3 tablespoons ground cinnamon
1-1/2 tablespoons ground ginger
1-1/2 teaspoons ground cloves
1-1/2 teaspoons ground allspice
1-1/2 teaspoons freshly grated nutmeg
1/2 teaspoon of ground cardamom


METHOD

Mix all ingredients in a small bowl until well combined.

Store in a “labeled” airtight container in your pantry.

You are able to add this to many baking recipes, such as homemade fruit and berry pies, cookies, cakes, and many
other dishes (I feel that this blend is much improved over
the store-bought brands).

~~~~~~~~~~~~~~~~~~~~~
TIP: When using dry spices place in palm first and rub with finger to activate oils before adding to recipes.


SANDRA'S ORGANIC ITALIAN HERBS SEASONING BLEND

It's so rewarding to make your
own blends, as you know
you're getting quality ingredients
with no fillers or other additives...
INGREDIENTS

· 2 tablespoons organic dried basil
· 2 tablespoons organic dried marjoram
· 2 tablespoons organic dried oregano
· 2 tablespoons organic dried rosemary
· 2 tablespoons organic dried thyme

METHOD

Mix all ingredients in a small bowl until well combined.  Add to a grinder designated for spices that has been properly cleaned, and pulse a couple of times.

Store in a “labeled” airtight container in your pantry.

Use this Italian seasoning blend in all your Italian dishes, including spaghetti, pizza sauce, and when preparing many other seafood and meat entrees...

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

TIP: When using dry spices place in palm first and rub with finger to activate oils before adding to recipes.


SANDRA'S HALIBUT and KING SALMON PINWHEELS with MANGO SALSA PUREE

These are absolutely divine ~
and in hindsight the only thing 

I'd do differently is to place 
the sauce beneath the pinwheels
 to provide a better view 

of the handiwork...


[Featured, I found on 2-24-12 at: 
http://www.fast-and-easy-recipes.com/mexican-salmon-recipe/]
Servings: (4 to 6)
Prep: 15 Mins. |
Cook: 6 Mins.

Posted: by Sandra

INGREDIENTS

***Halibut and Salmon Pinwheels
2 (6 oz.) skinless and boneless king salmon fillets
2 (6 oz.) skinless and boneless halibut fillets
2 tablespoons extra light olive oil
4 tablespoons sesame seeds, toasted
4 tablespoons almond seeds, toasted, and finely chopped
kosher salt and ground pepper, to taste

--Toothpicks
--Cooking spray

***Mango Puree (Yields 2-1/2 cups)
1 mango, peeled, deseeded, and chopped
¼ red onion, chopped
1 plum tomato, chopped
1 garlic clove, chopped
Butterflied
(not cut through in center)
1 jalapeno, de-seeded, de-ribbed, and chopped
1 tablespoon fresh cilantro, chopped
A halibut and salmon pinwheel
1 tablespoon lime juice
1 tablespoon rice wine vinegar
1 tablespoon honey
kosher salt and ground pepper, to taste
2 tablespoons olive oil

Grilling pinwheels
--Prepared steamed jasmine rice
--Grape tomatoes

METHOD

Combine all of the Mango Puree ingredients, except the olive oil and pulse a few times in blender, and then puree for 1 minute until smooth. Drizzle in the olive oil while pureeing for 15 seconds longer, and set aside.

Cut each of the halibut and salmon fillets across into 1” thick strips. Starting at the thinnest end about 1/3 the way back, and fillet in half just before end and open to form long 6” to 7” long by 1” wide strips. Place the salmon inside the halibut strips and roll up to form a pinwheel, and secure by inserting a toothpick from the side through the center of each.

Heat a stovetop grill pan (or skillet) to medium-high heat, and spray with oil. Pat dry each of the pinwheels, and spray with oil, and then coat with toasted seed and nut mixture, pressing securely so they adhere. Place in hot grill pan, and cook on each side for 3 to 4 minutes, for a total of 6 to 8 minutes (please do not over cook or fish will be dry).

To serve, drizzle a bit of Mango Salsa Puree onto serving platter, remove toothpics from pinwheels and place over sauce.  Serve remaining Mango Salsa Puree in a small dish along side. I serve this with steamed jasmine rice, and fresh grape tomatoes. – Enjoy!

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