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 OVEN-ROASTED TOMATO BRUSCHETTA

The mouth-watering scents while roasting are second to none,

which provides for a super flavorful appetizer

served hot, room temperature or cold...

Yields: (Appx. 1-1/2 cups)
Serves: 10-12 (i.e., 2/person)

Prep: 5 Mins.

Roast: 1-1/2 Hrs.

INGREDIENTS

Sandra's Homemade French Bread Recipe
[Click here...]

2 (14.5-oz cans) organic stewed tomatoes, drained

3/4 cup finely chopped red onion

1 tablespoon dried basil leaves

1 teaspoon dried oregano (or 1/2 teaspoon ground)

1/4 cup olive oil

2 teaspoons granulated garlic

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Finishing addition:

--1-1/2 teaspoons red wine vinegar, to finish topping

--Shredded Parmesan, for serving garnish

-- Prepared toasted baguette slices (See 'Tip' below)

            [Click here for Sandra's Homemade French Bread recipe]

METHOD

Preheat oven to 325 degrees. Line baking sheet with parchment paper; spray with cooking spray.

Place drained tomatoes in a large bowl (you'll end up with about 1-1/2 cups drained liquid when sufficiently drained); add onion, basil, oregano, oil, garlic, kosher salt and freshly ground pepper. Stir to combine. Spread mixture on prepared baking sheet in an even layer.

Prior to oven-roasting...

Bake 1-1/2 hours, stirring tomato mixture half way through, plus rotate baking sheet for even roasting.

Post oven-roasting...

Using care, roughly chop the roasted tomatoes, while on baking sheet, to bite-size pieces.

Using a spatula, place hot chopped roasted tomatoes into a bowl, and add 1-1/2 teaspoons red wine vinegar; cool mixture to room temperature.

Meanwhile, make the toasted baguette slices. (See instructions below)

Serve bruschetta in a decorative serving bowl placed in center of a platter with toast slices alongside. ~ Enjoy!

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

Tip:

To make toast, slice a French baguette and brush one side of each slice lightly with olive oil. Place bread, oil-side up, on baking sheet. Bake in 350-degree oven 7 to 10 minutes, or until toasted and crisp to your liking.

Also, if you prefer to serve this as a hot appetizer, simply place the bruschetta topped with parmesan under the broiler a minute or two, just until cheese is melted.

SANDRA'S MAGNIFICENT 4-CHEESE LASAGNA (Serves 6)

A smaller lasagna recipe version I created for families 
consisting of fewer members. I also made a double batch;

one for this evening, and another for the freezer...

Prep: 30 Mins.
Bake: 45 Mins.
Servings: (6)

INGREDIENTS

Feel free to double the recipe to make it crowd-size, 
or a second batch for the freezer as I did!

Sauce:
1 lb. extra-lean moose burger
--(Or, venison, beef, elk, caribou, buffalo, etc., 
including the option to add Italian sausage, if preferred)
1 small yellow onion, chopped
1 small orange bell pepper, chopped (or your desired color)
1 garlic clove, minced
Pinch of red pepper flakes
1 (24 oz. jar) prepared marinara sauce
1 cup water
--(You need the addition of water so your sauce is a bit looser 
when using no-bake lasagna noodles, 
as they absorb quite a bit liquid while baking)
1 teaspoon Italian herb seasoning
1 teaspoon granulated sugar
1 teaspoon balsamic vinegar
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper

Cheese Mixture:
1 large egg
1 cup ricotta cheese
1/4 cup grated parmesan cheese; plus more for topping
2 cups shredded mozzarella cheese
1 cup shredded medium cheddar cheese
1/2 teaspoon Italian herb seasoning
1/4 teaspoon freshly ground pepper

6 no-boil lasagna noodles

Topping:
1/4 cup shredded parmesan cheese

Side dish options:
--Warm and Crusty Garlic and Parmesan Bread
--Garden and Cheese Salad topped with a Light Vinaigrette

METHOD

Preheat oven to 375 degrees. Spray a 9"x9" square baking dish and set aside.

In large skillet, brown the burger over medium-high heat until about 3/4 the way done.  Add the onion, bell pepper, and garlic. Stir mixture, and continue cooking for 5 minutes.  Add the remaining sauce ingredients, mix to incorporate, cover, and bring to a boil.  Reduce heat and simmer for 20 minutes.

Meanwhile, in a medium bowl, whisk the egg with ricotta cheese.  Add remaining cheese mixture ingredients, and fold with a spoon to incorporate.

Make an assembly line consisting of the skillet of sauce, bowl of cheese mixture, no-boil lasagna noodles, and prepared baking dish.  Spoon a bit of sauce bottom of baking dish.

Layer two no-boil noodles on top in a horizontal direction.

Place a layer of cheese mixture on top of noodles.

Repeat laying of ingredients in this manner 2 additional times. [Note: Ensure that the second layer of noodles are placed in a vertical direction, and the 3rd back to a horizontal direction, which provides for more uniform cutting when serving lasagna.] End with a generous layer of sauce and cheese mixture.Top with 1/4 cup of shredded parmesan cheese.

Lasagna ready to be covered and placed in oven...

Spray underside of tin foil (to prevent it from possibly sticking to cheese) and cover baking dish. Bake lasagna for 30 minutes. Uncover, and continue baking for an additional 15 minutes, until cheese is golden and lasagna is bubbly. Let lasagna stand to set for a minimum of 15 minutes prior to cutting. ~ Enjoy!

Plated lasagna with a nice garden salad
and parmesan garlic bread...

SANDRA’S SPRINGTIME BACON RED POTATO and KALE SOUP

Unbelievably satisfying and wholesome soup;
perfect for a sunny springtime day...

Servings: (6)

Prep: 10 Mins.

Cook: 30 Mins.

INGREDIENTS

6 slices of bacon, cut crosswise into ½” wide strips

½ yellow onion, diced

2 cloves garlic, minced

¼ teaspoon red pepper flakes

4 cups low-sodium chicken broth

5 medium red potatoes, scrubbed and chopped

1 bunch of kale (stems removed), and torn into small pieces

1 teaspoon dried oregano

1 teaspoon smoky paprika

1 cup heavy cream

1/4 cup freshly grated Parmesan

2 teaspoons dried parsley

--Prepared warm and crusty garlic bread

METHOD

In a dutch oven over a medium heat, brown the bacon, and then remove to a plate. Retain drippings in pot, and add onions and saute while scraping bits from bottom. After about three minutes, add the garlic and red pepper flakes and saute for 30 seconds.  

Add the chicken broth, potatoes, oregano, and raise the heat to bring soup to a gentle boil.  Add the heavy cream and Parmesan, and stir to combine, then cover pot.  

When potatoes are tender, after about 15 minutes, reduce heat and add the bacon, kale, and parsley; stirring to incorporate.  Check for consistency; adding more broth or heavy cream if need be at this point. Remove from heat after three minutes.  

Serve in soup in bowls, with warm and crusty garlic bread alongside. ~ Enjoy!

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

Tip:  I like to either tear or cut my kale into rather small pieces when adding this delicious veggie to soups and stews (it's a "texture thing," I guess).

SANDRA'S SENSUOUS LUMP CRAB AVOCADO BISQUE

This bisque, I must say, is one of my most 
favorite creations to date...

Servings (4)
Prep: 5 Mins.
Cook: 15 Mins.

INGREDIENTS

***Bisque:
2 avocados, roughly chopped
1 teaspoon freshly squeezed lime juice
1 tablespoon of unsalted butter
1 tablespoon light olive oil
1/2 small Spanish (yellow) onion, finely chopped
1 garlic clove, minced
1 heaping tablespoon of all-purpose flour
2 cups low-sodium chicken stock
1/2 cup of heavy cream
1 cup freshly cooked lump dungeness crab (or quality canned lump crab, drained)
¼ cup freshly grated parmesan cheese
1 tablespoon fresh parsley, chopped
½ teaspoon kosher salt
1/8 teaspoon cayenne pepper

***Bread:
1/2 fresh baguette, sliced
1 garlic clove, halved

METHOD

Mash together avocados and lime juice in a medium bowl, and set aside.

Preheat oven to 375 degrees. Place slices of bread on a baking sheet, and set aside.

Saute chopped onion in butter and light olive oil in a heavy-bottom saucepan over medium heat, until translucent. Add garlic, and continue sautéing 30 seconds more. Add all-purpose flour and stir for 1 minute to cook out raw flour flavor. Add chicken stock while whisking until smooth, and bring to a boil just to thicken. Reduce heat to low to simmer; add avocado mixture to liquid and cook low and slow for 5 minutes. Add cream, crab, parmesan, parsley, including kosher salt and cayenne pepper, then simmer for 3 minutes more (do not boil).

Meanwhile, bake bread slices for 3 to 5 minutes, just until lightly golden and crispy. Remove from oven, and while hot rub with a raw garlic clove that has been cut in half, and set aside.  Toss used garlic.

When crab and avocado bisque is done, ladle into bowls, and serve with toasted garlic bread slices. ~ Enjoy!

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 CRUNCHY-MOIST TASTIEST EGGPLANT EVER

I have made eggplant using many methods
and this version tops them all,
it's like a meal in itself...

Servings: (4)
Prep: Stand time: 20 Mins. |
Fry/Bake: 35 to 40 Mins.

Posted by Sandra

INGREDIENTS

1 organic eggplant, peeled and sliced into ½” rounds
1 fresh lemon, juiced
Kosher salt
1 tablespoon olive oil
½ cup all-purpose flour
2 eggs, lightly beaten
¼ teaspoon cayenne pepper
1 cup dry italian breadcrumbs
½ teaspoon garlic powder
1 medium organic onion, sliced
2 organic tomatoes, sliced (or chopped)
1 tablespoon fresh organic basil, chopped
1 cup grated organic parmesan cheese
1 cup grated mozzarella cheese

METHOD

Brush the eggplant slices on both sides with lemon juice (to prevent oxidation), and sprinkle kosher salt (to remove bitterness) on both sides as well, and then place eggplant slices in a strainer over a bowl for 20 minutes,rinse and pat dry with paper towels.

Preheat oven to 350 degrees. Line baking sheet with foil, spray with oil, and set aside.

Heat olive oil in a large non-skillet over medium-high heat to par-fry eggplant, just until lightly seared. Place eggs in a shallow dish and slightly beat them with the cayenne pepper. Place the flour, breadcrumbs, and garlic powder in 2 separate ziploc bags. Dredge the eggplant slices first in the flour, in beaten eggs, and in breadcrumbs to coat. Fry coated eggplant slices in skillet, just until golden brown, about a minute per side (you may need to do so in batches). Season with kosher salt and ground pepper, to taste, and place on prepared baking sheet. In the same skillet add a bit more olive oil and saute the onions until translucent, and then layer them atop the slices of eggplant, topping them off with the tomatoes, basil, parmesan, and mozzarella.

Bake for 30 minutes in the preheated oven, until cheese is lightly browned, melted, and bubbly. – Enjoy!

~~~~~~~~~

Tip: I like to serve this dish with warm crispy baguette slices, and a fresh garden salad!

SANDRA'S BLOOD ORANGE SALAD with TOASTED PECANS and SHAVED PARMESAN

A perfect blend of ingredients
that makes this salad absolutely pop...

Servings: (2)
Prep: 10 mins.

Posted by Sandra

INGREDIENTS

1 tablespoon champagne vinegar
1 roma tomato, de-seeded, juiced and sliced
2 cups spring salad greens
1 blood orange, with peel cut off, and then cut into segments from membrane
1 avocado, peeled, and cut into cubes
Kosher salt and freshly ground pepper, to taste
3 tablespoons olive oil
1 teaspoon dijon mustard
1/2 cup pecans, toasted
Parmesan cheese, shaved

METHOD

Whisk the vinegar and mustard while slowly drizzling in oil to emulsify, and taste for seasonings, adding kosher salt and ground pepper to taste, if needed, and set aside

Toast the pecans in a dry skillet over medium-low heat, just until fragrant, and remove to a small plate, and set aside to cool.

To assemble salad, toss the salad greens with 1/2 tablespoon of vinaigrette in a small bowl, and then place in the center of each of two plates. Place the cubes of avocado around the outside perimeter of the plates. Place the blood orange segments decoratively atop each salad, and then garnish them with sliced tomato, and toasted pecans. Lightly drizzle each with remaining vinaigrette. To finish, add shavings of parmesan cheese, and serve. Enjoy!

SANDRA'S HOT HAM and PARMESAN MINI FRITTATAS APPETIZER

A wonderful treat any time of day,
or at any function or gathering...

Yields: (about 20 mini frittatas)
Prep: 10 mins. |
Baking: 5 mins.

Posted by Sandra

INGREDIENTS:

4 eggs
1/4 cup milk
Ground pepper, to taste
¼ cup sliced smoked ham, chopped
2 tablespoons fresh parmesan cheese, grated
1 green onion, finely sliced

METHOD:

Preheat the oven to 325 degrees. Spray a mini muffin tins with nonstick spray.

Whisk the eggs, milk, and pepper in a medium-size bowl and blend well. Stir in the ham, cheese, and green onion. Fill prepared muffin cups almost to the top with the egg mixture. Bake until the frittatas puff up and are set in the center, about 8 to 10 minutes. Gently loosen frittatas from the muffin cups, and place them onto a platter. Serve immediately while warm. - Enjoy!

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

Tip: You can change this recipe up quite a bit by adding ½ slices of grape tomatoes on top, using different types of sliced meat/seafood/cheeses, and so on.

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.