SANDRA'S HEALTHIER PEL'MENI in 5-MINUTES

My healthier version of pel'meni in 5 minutes...
we're nearly addicted to 'em 😃 they're that good, really...

Servings: (2)
Prep//Cook: 5 Mins.

INGREDIENTS:

14 frozen potstickers (Costco Bibigo veggi brand)
1 tablespoon coarse sea salt
2 tablespoons unsalted butter (Costco brand, again)
1 tablespoon dry cilantro (McCormick Signature Gourmet brand)
1 tablespoon sriracha
1 tablespoon rice vinegar
1 tablespoon sour cream

METHOD:

Bring 4 quarts of water to boil in a medium sauce pan/pot.

In the meantime, melt 2 tablespoons unsalted butter in a large ramekin in the microwave for about 1.5 minutes. Add the dry cilantro leaves and let bloom for a couple of minutes (they need the melted butter to do so).

When water comes to a boil, add the sea salt (doing so just beforehand or it will pit your pot). Add the potstickers and wait until they float, set your timer for 2 more minutes (al dente is not good in this recipe). Remove potstickers with a spider or slotted spoon, blot on paper towel to remove excess water, then place 7 in each of the 2 serving dishes.

While you're waiting for the potstickers to finish cooking the last minute, add the sriracha and rice vinegar to the ramekin butter mixture; whisk to combine.

To serve, to the added potstickers in the serving dish, drizzle them with the butter sauce from the ramekin, then place the sour cream, split in half, alongside each (I like to do so in a mini-ramekin). ~ Enjoy!

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Tip:
Of course, fresh cilantro is best although this is my go-to when it's not readily on hand, which works quite nicely.

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

A holiday favorite that's festive and tasty!

Your family and  friends are sure to enjoy...

Yields: (24 pieces)

Prep: 5 Mins.

Chill: 30 Mins.

INGREDIENTS

Chocolate:

½ cup semi-sweet chocolate chips

1-1/2 cup milk chocolate chips

Toppings:

¼ cup chocolate mint chips

¼ cup dried mixed fruit

¼ cup chopped pistachios

¼ cup toffee bits

METHOD

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

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

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

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

Serve at room temperature. ~ Enjoy!

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

SANDRA’S SOFT SUGAR COOKIES with 5 VARIATIONS of BUTTERCREAM FROSTING

Soft and buttery delicious sugar cookies

that melt in your mouth. 

The possible flavor and color variations

are endless...

Yields: (28 to 30)

Prep: 20 Mins.

Chill: 1 Hr.

Bake: 6.5 to 7 Mins.

INGREDIENTS

Cookies:

1 cube unsalted butter, at room temperature

1 cup granulated sugar

2 eggs

2 teaspoons vanilla extract

3/4 cup sour cream

--Sift dry ingredients

3 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

Pinch of salt

Buttercream Frosting:

1 cube unsalted butter, at room temperature

½ teaspoon vanilla extract

2 cups confectioners’ sugar, sifted

3 tablespoons milk

Organic food coloring

Sprinkles

METHOD

In a medium mixing bowl, using a hand mixer cream butter and granulated sugar at medium speed until light and fluffy for about 3 minutes. Scrape down the sides of the bowl with a spatula, as needed. 

Add eggs, one at a time, beating until each is incorporated. 

Add vanilla extract and sour cream, and beat on low speed until fully incorporated.

Sift dry ingredients, and add to wet ingredients 1/3 at a time; mixing to incorporate with each addition while scraping down bowl, as needed. 

Cover bowl, and chill for at least 2 hours until firm.

Meanwhile, prepare the frosting in a medium bowl using a hand mixer to cream together butter and vanilla extract. Slowly beat in the sifted confectioners’ sugar. Once smooth and creamy, add milk 1 tablespoon at a time until desired spreading consistency is achieved. [If desired, divide the frosting into 5 separate batches, and add food coloring and extracts (listed below) to achieve the cookies shown in the photographs.]  Cover each of the 5 ramekins with plastic wrap, and set aside.

Preheat oven to 425 degrees. Line a couple of baking sheets with parchment paper, and set aside.

Uncover and dust the top of dough with flour, and then flip and flour the other side; place plastic wrap over top of dough. With a rolling pin, roll the dough out to ¼” thickness. 

Using a 2-1/2” round cookie cutter dusted in flour, cut out circles.

Transfer cut out cookies onto baking sheets. Bake each batch for 6.5 to 7 minutes, just until pale. Immediately transfer cookies to a wire rack to cool.

Once cookies have cooled completely, frost and immediately add sprinkles. 

Allow frosting to set, then store in an airtight container in one layer (do not stack). ~ Enjoy!

~~~ Five variations of buttercream frosting ~~~

(Add extract and food coloring to your desired taste and hue levels):

Orange extract and orange food coloring + multicolored sprinkles;

Mint extract and green food coloring + multicolored sprinkles;

Lemon extract and yellow food coloring + multicolored sprinkles;

Cherry extract and red food coloring + multicolored sprinkles; and

Unsweetened cocoa powder

and additional vanilla extract to thin frosting + chocolate sprinkles.

SANDRA'S 5-MINUTE SPECTACULAR HOLLANDAISE SAUCE

A classic creamy sauce that you are
able to make in a minimal amount of time
to accompany your favorite side or main dishes...

Servings: (4)
Prep: 5 mins.

Posted by Sandra

INGREDIENTS

3 egg yolks
1/4 teaspoon dijon
1 tablespoon fresh lemon juice
½ teaspoon sriracha sauce (or tabasco)
1/2 cup butter, cubed

METHOD

Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 and 30 seconds, or until completely melted.

In a blender, combine the egg yolks, mustard, lemon juice and sriracha sauce. Cover, and blend for about 5 seconds. Set the blender on high speed, and remove top center, and then pour the butter into the blender mixture in a very thin stream, which will thicken the sauce. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.


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Tip:  This sauce is excellent with seafood, as a dip,  for a finishing sauce, as well serving it over cooked asparagus or other vegetables; it's pure decadence!  If you prefer a yellower hue, add a bit of turmeric (it adds color without changing the flavor if added is minimal amounts).

SANDRA'S HOMEMADE RUSSIAN DRESSING

A tangy delicious dressing that I use
with many salads, including my
awesome Taco Salad...

Yields: (1/2 cup)
Prep: 5 mins.

Posted by Sandra

INGREDIENTS:

1/3 cup ketchup
2 tablespoons honey
2 tablespoons red wine vinegar
Pinch of salt
3 tablespoons grated onion
1 teaspoon worcestershire
3 tablespoons olive oil


METHOD:

Whisk all ingredients in a medium-sized bowl until emulsified. Place into refrigerator in an airtight, covered, glass container. – Enjoy!