SANDRA’S ALASKA MOOSE MEATLOAF MINI’S topped with a ZESTY SAUCE

An 'All-American Comfort Food' you can prepare ahead of time,
and it's in 4 mini loaf pans so you can choose to serve a few or many.

Meatloaf freezes very nicely too for those with smaller families (see Tip below).

Also, feel free to prepare this recipe using 
lean ground beef, pork, venison, elk, caribou, buffalo, etc...

Prep: 15 Mins.

Bake: 50 Mins.

Servings: (8-12) | Yields: (4 Mini Loaves)

INGREDIENTS

Veg and seasonings:

1 tablespoon extra virgin olive oil

½ yellow onion, finely diced

1/2 teaspoon Italian herb seasoning

½ teaspoon garlic powder

½ teaspoon sea salt

¼ teaspoon freshly ground pepper

Loaves mixture:

2 lbs. extra-lean ground venison

2 large eggs, slightly beaten

3/4 cup Italian seasoned bread crumbs

1 tablespoon apple cider vinegar
2 tablespoons heavy cream

¼ cup ketchup

Topping (sauce):

1/3 cup ketchup

2 teaspoon agave (or 1 tablespoon honey)

1 teaspoon yellow mustard

METHOD

Preheat oven to 350 degrees.  Line a baking sheet with foil, and place sprayed mini loaf pans on top.  Set aside.

Place 1 tablespoon olive oil in a medium skillet over medium-high heat, and saute onions and seasoning ingredients for 5 to 7 minutes over medium heat.  Set aside to cool.

Meanwhile, in a large bowl, add all loaves mixture ingredients using clean hands, just until combined (do not over mix).  Add veggies/seasonings mixture, including all pan scrapings, and mix to incorporate.  Form into 4 equal loaf-type shapes in bowl, and transfer to individual pans.

Filled mini venison meatloaf tins...

Combine all the topping/sauce ingredients in a small bowl, and equally spoon over top of 4 loaves.

Topped with tangy sauce...

Bake for 50 minutes, uncovered, or until internal temperature reaches 160 degrees. ~ Enjoy!

Hot out of the oven...

I served this with SANDRA'S ADDICTIVE BAKED-STYLE SMASHED TATERS:

SANDRA'S ADDICTIVE BAKED-STYLE SMASHED TATERS (Recipe)...

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Tip: These mini loaves freeze wonderfully ~ Simply, prior to baking, cover tin(s) with foil and label each using a permanent marker: 

"Moose Mini Meatloaf - Thaw overnight in frig - Bake at 350 degrees-50 mins."

SANDRA’S VENISON MEATLOAF MINI’S topped with a TANGY SAUCE

An 'All-American Comfort Food' you can prepare ahead of time,
and it's in 4 mini loaf pans so you can choose to serve 2 to 8 people.
Meatloaf freezes very nicely too for those with smaller families.

Also, feel free to prepare this recipe using 
lean ground beef, pork, moose, elk, caribou, etc...

Prep: 15 Mins.

Bake: 50 Mins.

Servings: (8-12) | Yields: (4 Mini Loaves)

INGREDIENTS

Veggies and seasonings:

1 tablespoon extra virgin olive oil

½ red onion, finely diced

½ red bell pepper, finely diced

1 teaspoon Italian herb seasoning

½ teaspoon garlic powder

½ teaspoon sea salt

¼ teaspoon freshly ground pepper

Loaves mixture:

1 lb. extra-lean ground venison

1 lb. ground venison sweet Italian sausage

2 large eggs, slightly beaten

1 cup Italian seasoned bread crumbs

1 tablespoon apple cider vinegar

½ cup milk

¼ cup ketchup

Topping (sauce):

2/3 cup ketchup

2 tablespoons dark brown sugar, packed

1-1/2 teaspoons yellow mustard

METHOD

Preheat oven to 350 degrees.  Line a baking sheet with foil, and place sprayed mini loaf pans on top.  Set aside.

Place 1 tablespoon olive oil in a medium skillet over medium-high heat, and saute all remaining veggie and seasoning ingredients for 5 to 7 minutes, until tender.  Set aside to cool.

Meanwhile, in a large bowl add all loaves mixture ingredients using clean hands, just until combined (do not over mix).  Add veggies/seasonings mixture, including all pan scrapings, and mix to incorporate.  Form into 4 equal loaf-type shapes in bowl, and transfer to individual pans.

Filled mini venison meatloaf tins...

Combine all the topping/sauce ingredients in a small bowl, and equally spoon over top of 4 loaves.

Topped with tangy sauce...

Bake for 50 minutes, uncovered, or until internal temperature reaches 160 degrees. ~ Enjoy!

Hot out of the oven...

I served this with SANDRA'S ADDICTIVE BAKED-STYLE SMASHED TATERS:

SANDRA'S ADDICTIVE BAKED-STYLE SMASHED TATERS (Recipe)...

SANDRA’S SWEET SOURDOUGH ZUCCHINI BREAD with a GLAZED TOPPING

This is one of two brilliantly glazed and textured
sweet sourdough zucchini loaves
we like as is, with whipped cream on top
or French vanilla ice cream...

Yields: (2 loaves)

Prep:  15 Mins.

Bake/Cook: 50 Mins.

INGREDIENTS

Wet:

3 eggs, slightly beaten

1-1/2 cups *sourdough starter (see below)

2/3 cup vegetable oil

2 teaspoon vanilla extract

Dry (sifted):

2 cups all-purpose flour

1 cup granulated sugar

2 teaspoons ground cinnamon

½ teaspoon ground cloves

¼ teaspoon fine-grain kosher salt

1-½ teaspoon baking soda

2 teaspoons double-acting baking powder (or regular)

Folding additions:

1 cup chopped walnuts (or pecans)

1 cup grated zucchini (or apple, or pear)

¾ cup raisins (or any other dried fruit)

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Glazed Topping (optional):

½ cup unsalted butter

2 teaspoons milk

½ cup dark brown sugar

 METHOD

Preheat oven to 350 degrees.  Prepare two buttered and sugared loaf pans, and set aside.

In a large bowl, add the wet ingredients, and mix with a wooden spoon to combine.  Sift the dry ingredients through a sieve over the wet ingredients into large bowl, and incorporate into batter. 

Fold in remaining ingredients.

Evenly distribute batter between both prepared loaf pans.

Bake for 50 to 60 minutes until a wooden toothpick inserted in center comes out clean.

Meanwhile, (if making glaze option) prepare the glaze ingredients by placing them in a small saucepan over medium heat.  Bring to a boil while whisking constantly.  Boil for 2 minutes, and spoon equally over warm loaves in loaf pans.  Use a pastry brush to distribute topping until it’s absorbed.  Carefully remove loaves when cool enough to handle. ~ Enjoy!

[This photograph and link was featured on April 7, 2012 @ http://remarqs.com/?q=dessert%20recipes&source=pic&cid=2&new=y]

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Sandra's Sourdough
Starter (How to...)

Tip:  

I ordered my *Sourdough Starter Packet from Alaska Herb and Tea Company a couple of months ago.

I’m pulling out my old recipes now that I have a batch active again.

Click on link below photograph on left to start your own batch of Alaska Sourdough...

SANDRA’S HALIBUT TAQUITOS with a CILANTRO LIME DIPPING SAUCE

A very refreshing and easy method in which
to enjoy halibut by incorporating a
bit of southwestern flair...


How nice, my recipe and photo was featured on:
http://www.eatsalaska.com/page/13

Yields: (20 Taquitos)

Prep: 20 Mins.

Bake: 15 Mins.

INGREDIENTS

Filling:

4 oz. cream cheese, at room temperature

1/3 cup prepared green salsa

1 tablespoon fresh lime juice

1/2 teaspoon ground cumin

1 teaspoon ground chili powder

1/2 teaspoon granulated onion

1/4 teaspoon granulated garlic

1 tablespoon chopped fresh cilantro

2 tablespoons sliced green onions

2 cups cooked halibut, roughly shredded

1 cup grated mozzarella cheese

½ teaspoon red pepper flakes

20 (6”) yellow corn tortillas

Olive oil for brushing tortillas (prevents them from cracking)

Garnish:

1/2 tablespoon freshly chopped cilantro

METHOD

Prepare the dipping sauce (below) several hours ahead of time to allow it to thicken, covered, in refrigerator.

Heat oven to 350 degrees. Line a baking sheet with foil, and place a baking rack over top and lightly coat with cooking spray, then set aside. 

Halibut filling prepared...

Add all the filling ingredients to a medium bowl, except halibut, and mix well to combine.  Gently fold in halibut so as not to break apart.

Ready to roll up...

Brush the tortillas on both sides with olive oil, cover with a damp paper towel, and microwave on high for 20 seconds to soften (I do so in 2 batches of 10 tortillas).  Work with a few warm tortillas at a time (while keeping others covered so they don’t dry out) by placing 2 tablespoons of halibut mixture on the lower third of a tortilla, keeping it about ½” from each edge.  Gently roll up the tortilla fairly tightly and place seam side down on prepared baking rack, then repeat.  Lay all taquitos on baking sheet while ensuring they are not touching each other (again, I bake in 2 batches of 10 rolled tortillas at a time).

Ready for the oven...

Bake for 15 minutes, or until crisp and the ends start to turn a light golden brown.  Garnish warm taquitos with freshly chopped cilantro, and serve with dipping sauce. ~ Enjoy!

Serve with:
Sandra's Cilantro
Lime Dipping Sauce

SANDRA’S HAPPY EGGS-IN-A-NEST BREAKFAST

 Children just love to help you make
and eat this breakfast - adults too...

Servings: (2)
Prep/Cook: 10 Mins.

Posted by Sandra

INGREDIENTS

4 slices of quality bacon
2 slices whole wheat bread
2 organic, large eggs
Fine-grained sea salt and freshly ground pepper, to taste

METHOD

Heat a non-stick skillet to medium-heat, and brown the bacon to your desired crispiness, and set aside on a microwaveable plate; reserving some drippings in skillet.

Meanwhile, cut a hole in the center of each bread slice using a glass or biscuit cutter (about 2.5 inches in diameter).

Add the bread slices to the skillet, and crack an egg in the hole, and sprinkle with sea salt and freshly ground pepper, to taste. Cook the egg, while covering skillet with foil for a couple minutes, then turn over and cook for a couple minutes longer, uncovered, until done.

In the meantime, place your bacon in the microwave to reheat, for 30 seconds, and serve with your Eggs-in-a-Nest. – Enjoy!

SANDRA’S PORK CHOPS with a MUSHROOM CHARDONNAY SAUCE

This was our most-excellent
 Sunday night dinner...Enjoy folks!

Servings: (4 to 6)
Prep Time: 5 Mins.|
Sear/Simmer: 1 Hr. - 25 Mins.

Posted by Sandra

INGREDIENTS

6 pork chops – 1” thick
2 teaspoons sea salt
1 teaspoon ground pepper
2 tablespoons olive oil
1 cup crimini mushrooms, sliced
1 small yellow onion, julienned
3 garlic cloves, minced
2 (10.75 oz. cans) cream of mushroom soup
1 cup milk
3 teaspoons worcestershire
1 cup of quality chardonnay (I used Matchmaker-San Luis Obispo County 2009)
¼ teaspoon dried rosemary
¼ teaspoon ground sage
1 bay leaf
2 tablespoons parsley, chopped; plus reserve a few whole sprigs for garnish
1/4 teaspoon cayenne
½ teaspoon of paprika

METHOD

Rinse pork chops, pat dry, lightly brush them on both sides with olive oil, and liberally season both sides with sea salt and ground pepper.

Heat the oil in a large heavy-bottom skillet over medium-high heat. Sear the pork chops undisturbed 5 minutes on the first side, just until lightly golden brown. Flip over the pork chops, and add the mushrooms, onions, and garlic over them, and then continue searing pork chops undisturbed for 5 minutes longer on the final side.

Meanwhile, whisk the cream of mushroom soup, milk, worcestershire, chardonnay, rosemary, sage, bay leaf, parsley, cayenne, and paprika in a medium bowl.

When pork chops have seared, cover them with the sauce mixture and bring to a boil, while scraping bits from bottom of skillet, and then reduce the heat to low, cover, and simmer, letting the pork chops gently cook for about 1 hr.-25 minutes, while occasionally moving them with tongs throughout cooking process to ensure the pork chops do not stick to bottom of skillet.

Prior to serving, taste the sauce for seasonings adding sea salt and ground pepper, if needed. Remove and toss bay leaf. Serve the pork chops and sauce, garnished with whole sprigs of parsley, along with your favorite sides. - Enjoy!


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Tip: We like to serve these scrumptious pork chops and sauce with smashed potatoes, maple-ginger glazed carrots, and of course a glass of chilled chardonnay!

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.)


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

SANDRA'S CRISP-TENDER BROCCOLI with an ASIAN TWIST

This dish is very similar
to an awesome and warm Asian Salad...

Servings: (4)
Prep: 10 mins. |
Cook: 2 mins.
Posted by Sandra

INGREDIENTS

2 heads of broccoli, cut to bite-sized pieces
Sesame oil for drizzling
2 teaspoons sesame seeds, toasted
½ teaspoon crushed red pepper flakes
Kosher salt and ground pepper, to taste

METHOD

Place a medium pot of water over medium-high heat and bring to a boil. Once the water is boiling, submerge the broccoli for 2 minutes. Remove and drain in colander.

Place hot broccoli into serving bowl, and lightly drizzle with sesame seed oil, sprinkle with toasted sesame seeds, crushed red pepper flakes, and kosher salt and pepper, to taste. Toss to combine, and serve. – Enjoy!


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Tip: I like my vegetables crisp-tender, and this is a fantastic recipe that is quick and easy, but still very flavorful with just the right texture to serve alongside most any main dish!

A CREAMY ORANGE JELLO FLUFF DESSERT

I first had this by Mayor Powell's
mother in Yakutat who let me help her make it,
and have religiously made it since then...

Servings: (8)
Prep: 5 mins. |
Refrigerate: 4 hours (minimum)

Posted by Sandra

INGREDIENTS

1 (3 oz. small box) orange jello
1 (16 oz. large tub) small curd cottage cheese
1 (8 oz. can) of crushed pineapple, drained
1 (8 oz. tub) of cool whip, thawed
1 teaspoon vanilla extract

METHOD

Drain the pineapple. Mix the cottage cheese and whipping cream together, until well blended; stir in the pineapple and vanilla, and mix well.

Stir in orange jello, mixing very well until you have a uniform pale-orange color. Chill for a minimum of 4 hours (this step is very important) prior to serving. - Enjoy!

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Tips: I like to whip this up in the morning so it is ready to serve after dinner! Kids just love it – and it is also just as tasty alternatively using other citrus flavors of jello ;-)

SANDRA'S OVEN BRAISED CORNED-BEEF BRISKET and CABBAGE with a HORSERADISH SAUCE

Excellent for St. Patrick's Day or any other day of the year...

Servings (6)
Prep: 15 mins.
Cook: 4 hrs.

INGREDIENTS:

--Brisket:
· 4 lb. center-cut corned-brisket, trimmed of visible surface fat
· 1 bottle of beer (Recommend: Alaskan Pale Ale)
· 2 tablespoons pickling spice (tied up in cheesecloth)
· Water to cover
· 3 large garlic cloves, minced
· 1 lemon, quartered, seeds removed
· 1/2 teaspoon ground pepper

***Add to pot 1 hour before done:
· 10 medium red potatoes; scrubbed, unpeeled, and cut in half
· 5 medium carrots; scrubbed, and cut into 1” chunks

***Add to pot 20 minutes before done:
· 1 onion, cut into 8 wedges
· 1 large head of green cabbage, cut into 8 wedges

--Optional:  Fresh lemon wedges for serving (although highly recommended)

Horseradish sauce:
· ¾ cup sour cream
· ¼ cup jarred ‘hot’ horseradish
· 1 tablespoon dried chives
· 1 tablespoon freshly squeezed lemon juice

METHOD:

Preheat oven to 350 degrees.

Rinse brisket to release its corning salt. Place corned beef in dutch oven and cover with beer and water. Add the pickling spice tied in cheesecloth, then the garlic, lemon wedges, and pepper. Cover pot and bring to boil on stove top.  Transfer dutch oven, covered, to preheated oven, placing it on middle rack. Braise for 3 hours, and add ingredients listed as stated above (1 hour before done), and return, covered, to oven.  After 40 minutes, add remaining ingredients listed as stated above (20 minutes before done), and return, covered, to oven.

Meanwhile, prepare horseradish sauce in a small bowl by adding all  ingredients in order listed; whisk to combine (I like to do so about 1 hr. ahead of time to allow flavors of sauce to meld)

Place vegetables on serving platter, adding brisket sliced against the grain and drizzled with a bit of cooking liquid. Place lemon wedges around edge of platter. Serve meal family style with a side of horseradish sauce. ~ Enjoy!

SANDRA'S PORK TENDERLOIN with a BALSAMIC GLAZE and side of WILTED SPINACH

Serves: (4)
Prep: 10 mins. |
Cook: 20 mins.

Posted by Sandra 

INGREDIENTS

1-1/2 lbs. pork tenderloin
Kosher salt and freshly ground pepper, to taste
1 tablespoon peanut oil (has a high smoking point)
1/4 cup balsamic vinegar
1 tablespoon firmly packed brown sugar
2 teaspoons olive oil
1/2 cup finely chopped red onion
1 garlic clove, minced
1 (10 oz. package) fresh spinach
2 tablespoons water
1 tablespoon red wine vinegar (or cider vinegar)
1 tablespoon honey

METHOD

Preheat oven to 425 degrees.

Trim pork of excess fat or sinewy membrane. Season with salt and pepper, to taste. Heat a large non-stick oven-proof skillet over medium-high heat on stove top, place pork tenderloin in skillet. Sear each side to brown entire surface. Remove meat from pan, setting it aside on a plate. Add balsamic vinegar to skillet, stirring to scrape any cooked bits from bottom. Reduce heat to medium; stir in brown sugar; mix well to make a glaze. Return tenderloin to skillet; spoon glaze over meat.

Place skillet in preheated oven to roast for 20 minutes (155 degrees on thermometer). Remove pork from oven; tent with foil and allow to rest for 5 minutes before slicing in to 1” thick slices. [Note: temp. on thermometer will continue to rise 10 more degrees while resting]. (Reserve pan juices for drizzling over top of pork when serving, as in photograph.)

Meanwhile, make the fresh-wilted spinach. Mix in a small bowl the water, red wine vinegar, and honey, then set aside. Heat oil in a medium non-stick skillet over medium-high heat. Add onions; cooking for 5 minutes, stirring frequently. Add garlic and cook for 1 minute, stirring constantly. Add spinach, tossing continually to combine. Add water, vinegar, and honey mixture from small bowl; cooking 2 more minutes just until spinach begins to wilt, while tossing frequently with tongs.

Immediately arrange a serving of spinach on each serving plates, and place pork slices alongside with a drizzle of balsamic glaze. - Enjoy!


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Tip: Feel free to serve with your choice of starch, i.e., potatoes, rice, etc.

SANDRA'S FANTASTICALLY EASY MEATLOAF MUFFINS with a PUNCH

Meatloaf muffins take almost half the time to bake 
versus the traditional loaf, and they
are so very tasty..

Servings (6 = 2 muffins ea.)
Prep: 10 mins. |
Bake: 35 mins.

INGREDIENTS

- 2 lbs. extra-lean beef/moose/venison/buffalo burger
- 3/4 cup italian seasoned breadcrumbs
- 1 pkg. lipton onion dry soup mix
- 2 eggs, beaten
- 3/4 cup water
- 1/3 cup chili sauce (for a recipe click here:  Homemade Chili Sauce)
- 1 teaspoon Italian herb seasoning blend
- 1 teaspoon cider vinegar
- Freshly ground pepper to taste

METHOD

Preheat oven to 350 degrees.

Place all ingredients in a large mixing bowl; mix with hands just until combined (try not to over-mix or you will end up with a tough meatloaf).

Spray the 12-cup muffin pan with cooking spray, and place pan atop a foil-lined baking sheet (to catch potential splatters).

Fill each muffin cup with about 1/2 cup of the meat mixture, and gently press the top flat. Add an extra dollop of chili sauce to tops and spread it evenly with the back of a spoon.

Bake for 35 minutes, or just until meatloaf muffins slightly pull away from the sides of the muffin cups.

--[It's important to use extra-lean burger, as you don’t want your muffins puddling in grease.]--


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Tips: While the muffins are baking you will have plenty of time to make mashed potatoes, including sauteing fresh garlic asparagus in olive oil.

These are handy to make into quick sandwiches the following day, or kids love em’ with mac & cheese, and they also transport well for lunch and outings, and freeze perfectly fine.


You can alternatively make a loaf, just bake it for 1 hour at the same 350 degree temp.

CAROLINE'S CHICKEN ENCHILADAS with a GREEN SAUCE

I so thank Caroline for providing
this delightful recipe; it's impeccably delicious...

Serves (6)
Prep: 20 min. |
Cook: 30 min.

Posted by Caroline in Yakutat, Alaska via Sandra

INGREDIENTS

***Green Sauce:
·1 (10.75 oz. can) cream of mushroom soup
·1 (4 oz. can) green chilies, drained
·1 large onion, diced
·1 teaspoon garlic, crushed
·1-1/2 (14.5 oz. cans) chicken broth
·½ teaspoon salt
·1/3 cup all-purpose flour

Puree all sauce ingredients in blender. Pour into saucepan and bring to boil, reduce heat and simmer 15 minutes, stirring often.

***Filling:
·2 chicken breasts, cooked and cut into cubes
·1/2 cup white onion, chopped and sautéed
·1/2 cups nacho cheese chips, crushed in blender till roughly minced.
·2 cups cottage cheese
·2 cups cheddar cheese, shredded
·1 (4 oz. can) black olives, chopped
·2 tablespoons jarred jalapenos, diced
·1 - 2 (4 oz. cans) green chilies, drained

Saute onions; blend chips, and add all ingredients to a large bowl and mix well.

·12 (8") flour tortillas

Dip tortillas in sauce, add filling, and then roll (or fold into pillows) on wax paper; repeat with remaining tortillas, pour a bit of sauce in bottom of 9x13 baking dish that has been sprayed with oil; place all prepared tortillas in bottom of baking dish (seam side down) and cover top with sauce.

Bake at 300 just until hot, about 30 minutes.

Serve with sour cream, and your preference of toppings.