SANDRA'S MILK CHOCOLATE COCONUT BARS (Easy and Tasty)

The ultimate and most addicting bars ever,
and it's a quick and easy recipe...

Yield: 3 Doz.

Prep:30 Mins.

Bake:28 to 30 Mins.

INGREDIENTS:

Crust

1/3 cup all-purpose flour

1/2 cup packed dark brown sugar

1 stick (1/2-cup) unsalted butter

1 tsp vanilla extract

1/4 tsp kosher salt

Middle Layer

1 cup (6 oz.) milk chocolate chips

Topping

2 whole large eggs, beaten

1 tsp vanilla extract

2 TB all-purpose flour

1/2 tsp baking powder

1/4 tsp kosher salt

1-1/2 cups sweetened coconut

METHOD:

Preheat oven to 375F. Spray a 13x9" baking dish; set aside.

In a large bowl and pastry cutter or two butter knives, combine crust ingredients until it resembles small peas.  Pat evenly into bottom of prepared baking dish, and bake for 10 minutes in preheated oven.

Sprinkle with milk chocolate chips over hot crust; return to oven and bake for 1 minute, then remove and spread using an offset spatula evenly over crust.

In the interim, in a medium bowl, whisk eggs until light in color. Beat in sugar and vanilla extract. Add flour, baking powder and salt; mix to combine. Use a wooden spoon to add the coconut to combine mixture. Spread topping evenly over chocolate layer.

Bake for 17 to 20 minutes, until golden, brown  

Place hot baking dish on wire rack to cool, completely. 

Cut evenly into 36 (3x1") bars. ~ Enjoy!

SANDRA'S EASY ONE-PAN CHICKEN THIGH and RICE CREOLE BAKE

First, I sear the chicken thighs, then add all the other ingredients,

cover and bake for 50 minutes = absolute perfection with crispy, moist chicken

and heavenly seasoned rice!

Servings: 3-4

Prep: 5 Mins.

Cook  10 Mins.

Bake: 50 Mins.

Rest: 10 Mins.

INGREDIENTS

Spice blend (divided):

2 teaspoons Creole seasoning (I use Tony Chachere's in the green container)

1 teaspoon Lawry's seasoning salt

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons paprika

1/2 teaspoon poultry seasoning

1 teaspoon dried oregano

1/2 teaspoon freshly-ground black pepper

Chicken:

3-4 bone-in skin-on chicken thighs, (mine are from Costco the 3-pack tends to come with 3/4 thighs)

1/2 of above spice blend mixture (reserve other 1/2 for rice, below)

1 teaspoon Mazola oil

Plus, 1 tablespoon Mazola oil for searing

Rice:

1 cup raw Calrose rice (short-grain)

Remaining 1/2 of spice mixture

1 tablespoon Worcestershire

2 tablespoons ketchup

2 cups low-sodium chicken broth

1 teaspoon lemon juice

METHOD

Preheat oven to 400F. Place an ovenproof medium-size stainless steel skillet, with lid, aside.

Add all the spice blend ingredients onto a paper plate, then whisk to combine; set aside.

Place the skillet (see photo) over high heat on stovetop with 2 tablespoons of Mazola oil.

Meanwhile, pat chicken thighs dry with paper towel, including using kitchen shears to cut any excess fat without disturbing skin on under-side.  Place prepared thighs in a medium bowl.  Add half the spice mixture and drizzle with 1 teaspoon Mazola oil, then gently rub spices into both sides to coat evenly.

Place chicken skin-side down using tongs into hot skillet, while sliding back and forth initially when doing so to prevent sticking. Sear for 4 minutes on skin-side down, turn over then do the same on the under-side for 4 more minutes. Remove seared chicken thighs to a paper plate and set aside; drain grease from pan while reserving drippings.

Reduce heat under pan to medium-high and add the raw rice and sauté for 2 minutes. Add the other 1/2 of the reserved spice mixture, ketchup, Worcestershire, and lemon juice; sauté for 30 seconds.

Deglaze pan with chicken stock while scraping bottom with a wooden spoon.  Using tongs, place the seared chicken thighs back into pan atop the rice, skin-side up.  Cover, then bake, undisturbed, for 50 minutes.

Remove pan from oven, leaving covered, and let rest for 10 minutes for chicken juices to redistribute. ~ Enjoy!

SANDRA'S MOOSE SAUSAGE and CARAMELIZED PIZZA HAND PIES

Delectable filling includes a combination of

caramelized onion, polish-sausage-style moose, mozzarella,

parmesan, parsley and a red sauce...

Yields: (8 Hand Pies)

Prep: 30 Mins. (Not including pizza dough 10-Min/1-Hr prep/rise time)

Bake: 30 Mins.

homemade pizza dough

INGREDIENTS

2 teaspoons olive oil, plus more for drizzling

1/2 red onion, thinly sliced

Pinch of sugar

Kosher salt and freshly ground black pepper, to taste

1/2 recipe of homemade pizza dough

All-purpose flour, for dusting

2-1⁄4 cups shredded mozzarella

1/2 cup (6" piece) polish-sausage-style moose [Alaska Sausage Company], casings removed, cubed

 -- (Render fat by cooking on low for 5 minutes in a dry skillet; drain on paper towel lined plate)

2 tbsp. finely chopped fresh parsley

homemade pizza sauce

3 tablespoons homemade pizza sauce, plus more for dipping when serving

1⁄2 cup shaved parmesan

-- Egg wash:

1 large egg slightly beaten

1/4 teaspoon water

-- Coarse kosher salt, sprinkle tops before baking

METHOD

If previously refrigerated, make sure pizza dough is at room temperature (takes about 1 hour).

Meanwhile, heat 2 teaspoons olive oil a medium skillet over medium heat. Add the onion, sugar, salt, and pepper, and reduce heat to low. Cook, stirring occasionally, until caramelized, about 30 minutes, let cool. [Can easily be prepared ahead of time.]

Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.

Dust work surface and dough lightly with flour. Using a rolling pin, roll dough into a rectangle large enough to cut out 16 squares about 1⁄4" thick. Use a 3-1/2" square cutter, or knife, to cut dough into squares. If dough becomes hard to roll, simply let it rest 10 minutes, then continue working it.

Brush olive oil over center (not edges) of half of the square bottom sections. Dividing ingredients equally among half of the squares without over-filling - sprinkle each with half the mozzarella. Top with moose sausage, caramelized onion, and parsley; drizzle with pizza sauce. Sprinkle remaining mozzarella and the parmesan over top of each. Place top of squares over filled bottom squares, press edges to initially adhere with fingertips, then with a fork tines to completely seal.  Brush center of tops of pizza pies with egg wash mixture. Finish tops with a light sprinkle of coarse kosher salt.

To cook the pizza hand pies, place pies on prepared baking sheet, cut two small slits on top of each (to vent steam while baking). Bake until crusts are puffed and golden, about 30 minutes. Let set for 5 minutes before serving. Serve with warm pizza sauce for dipping alongside. ~ Enjoy!

~~~~~~~~~~~~~~~~~
Tip:
Feel free to substitute the moose sausage with cooked pork polish sausage, salami, or pepperoni, that's divine too!

SANDRA'S HAM and CARAMELIZED ONION PIZZA HAND PIES

Delectable filling includes a combination of

caramelized onion, sweet ham, mozzarella,

parmesan, parsley and a white sauce.

Yields: (8 Hand Pies)

Prep: 30 Mins. (Not including pizza dough 1-Hr/10-Mins. prep/rise time)

Bake: 30 Mins.

homemade pizza dough

INGREDIENTS

2 teaspoons olive oil, plus more for drizzling

1/2 red onion, thinly sliced

Pinch of sugar

Kosher salt and freshly ground black pepper, to taste

1/2 recipe of homemade pizza dough

All-purpose flour, for dusting

2-1⁄4 cups shredded mozzarella

1/2 cup finley chopped sweet, cooked ham

2 tbsp. finely chopped fresh parsley

homemade ranch dressing

3 tablespoons homemade ranch dressing, plus more for dipping when serving

1⁄2 cup shaved parmesan

-- Egg wash:

1 large egg slightly beaten

1/4 teaspoon water

-- Coarse kosher salt, sprinkle tops before baking

METHOD

If previously refrigerated, make sure pizza dough is at room temperature (takes about 1 hour).

Meanwhile, heat 2 teaspoons olive oil a medium skillet over medium heat. Add the onion, sugar, salt, and pepper, and reduce heat to low. Cook, stirring occasionally, until caramelized, about 30 minutes, let cool. [Can easily be prepared ahead of time.]

Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.

Dust work surface and dough lightly with flour. Using a rolling pin, roll dough into a rectangle large enough to cut out 16 squares about 1⁄4" thick. Use a 3-1/2" square cutter, or knife, to cut dough into squares. If dough becomes hard to roll, simply let it rest 10 minutes, then continue working it.

Brush olive oil over center (not edges) of half of the square bottom sections. Dividing ingredients equally among half of the squares without over-filling - sprinkle each with half the mozzarella. Top with ham, caramelized onion, and parsley; drizzle with ranch dressing. Sprinkle remaining mozzarella and the parmesan over top of each. Place top of squares over filled bottom squares, press edges to initially adhere with fingertips, then with a fork tines to completely seal.  Brush center of tops of pizza pies with egg wash mixture. Finish tops with a light sprinkle of kosher salt.

To cook the pizza hand pies, place pies on prepared baking sheet, cut two small slits on top of each (to vent steam while baking). Bake until crusts are puffed and golden, about 30 minutes. Let set for 5 minutes before serving. ~ Enjoy!

~~~~~~~~~~
Tip:
Feel free to substitute the ham with finely diced chicken or turkey, that's divine too!

SANDRA'S WHITE 'N DARK CHOCOLATE WALNUT COOKIES

Watch out folks!

These newly created sinfully delicious cookies

will knock your socks off, they're every chocolate lovers' dream...

Yields: (Appx. 5 doz.)

Prep: 15 Mins.

Bake: 10 to 12 Minutes (per batch)

INGREDIENTS

Wet:

1 cup (2 sticks) unsalted butter, at room temperature

3/4 cup granulated sugar

2/3 cup packed dark brown sugar

1 teaspoon vanilla extract

2 large eggs

Dry (sift):

2-1/4 cups all-purpose flour

2/3 cup Hershey's unsweetened cocoa powder
1 teaspoon espresso powder

1 teaspoon baking soda

1/2 teaspoon double-acting baking powder (or regular)

1/4 teaspoon table salt

Additions:

1/2 cup Mini Semi Sweet Chocolate chips
1/2 cup White Chocolate Chips

1/4 cup finely chopped walnuts (measure after finely chopping)

INSTRUCTIONS

Preheat oven to 350 degrees.  Line 2 baking sheets with silpat liners or parchment paper; set aside.

Beat butter, granulated sugar, brown sugar and vanilla extract in stand mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Sift dry ingredients together through a sieve, then gradually add and beat into dry mixture. Add both chocolate and white chips, and walnuts; mix, just to incorporate. Drop by a rounded mini-scoop (or teaspoon), 1" apart, onto prepared  baking sheets.

Bake in batches for 10 to 12 minutes/batch, until centers are set. Cool on baking sheet for 2 minutes; remove to wire rack to cool completely. ~ Enjoy!

SANDRA'S MOOSE-MEDITERRANEAN-MEATBALLS and SPAGHETTI

This entree sounds fancy

but it's a breeze to make in about 1/2 hour

with typical on-hand ingredients...

Servings: (6 to 8)

Prep: 15 Mins.

Cook 25 to 30 Mins. (= Total time)

INGREDIENTS

Meatballs:

2 slices wheat bread, left whole

1/2 cup milk

1 lb. ground moose (venison, caribou, elk, beef, poultry, and so on)

2 tablespoons dried parsley

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground cumin

1 large egg, beaten

1 teaspoon granulated garlic

--1/4 cup olive oil (for searing, reserving some after searing meatballs for sauce)

Sauce:

--2 tablespoons drippings (reserved, as stated above)

2 (14.5 oz. cans) diced tomatoes, with juices (do not drain)

3 tablespoons red wine vinegar

1/2-1 teaspoon dried chili flakes (depending on how spicy you want it -- I like 1 tsp.)

1 teaspoon dried oregano, or 1/2 teaspoon ground oregano

--1/2 box thin spaghetti, prepared according to package directions

METHOD

Meatballs:

In a small and flat dish, add the bread slices and cover with the milk; set aside to absorb.

In a medium bowl, add the ground moose, parsley, salt, pepper, cumin, beaten egg and garlic, use clean hands to mix and  combine. Slightly squeeze a tiny bit of milk off and break the bread into small pieces while adding to the meat mixture. Mix mixture lightly, just to combine, then form into 1" meatballs. (Form all the meatballs prior to cooking to ensure even searing.)

Add the olive oil to a Dutch Oven and set heat to  medium-high. When oil is hot, add the meatballs in 2 separate batches and gently sear on all sides (top, bottom, and around sides of meatballs), about 1 minute on each side, until dark golden brown. Transfer meatballs from Dutch Oven to a plate, using tongs. Reserve 2 tablespoons drippings in pot; reduce heat to medium.

Sauce:

Add the tomatoes, red wine vinegar, chili flakes and oregano and stir. Bring to a boil; reduce to a very gentle simmer (so the addition of the meatballs is undisturbed). Using tongs, gently add the meatballs to the pot of sauce in an even layer.  Leave pot uncovered, and let simmer happen very gently to allow sauce to reduce and meatballs to cook through.

Pasta:

Meanwhile, prepare your favorite pasta (I adore thin spaghetti). ~ Enjoy!

SANDRA'S SPICE 'N EVERYTHING NICE COOKIES

I was in a creatively baking mood today when I came up with this new recipe for these
light, lovely, and spicy cookies!

I've made this recipe so it creates only 3-1/2 dozen,
which works incredibly nice in a smaller batch for our 2-person household...

Yields: (3-1/2 doz)

Prep: 15 Mins.

Bake: 10-12 Mins.

INGREDIENTS

1/2 cup unsalted butter, room temperature

1/2 cup granulated sugar (plus more for rolling cookie balls)

1/2 cup quality molasses

1 large egg

1 teaspoon vanilla extract

2-1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1/4 teaspoon fine-grain salt

METHOD

Preheat oven to 350 degrees.  Set a couple of baking sheets aside lined with silpat liners or parchment paper. Set a baking rack aside as well for cookies to fully cool. Place a 1/2 cup granulated sugar in a small bowl (to roll formed cookies into prior to baking).

In a stand mixer bowl, add butter, sugar and molasses, and beat to combine. Add egg and vanilla extract; mix to combine. Place a sieve over wet ingredients and add flour, baking soda and powder, ginger, cinnamon, cloves, and salt; sift over top. Mix dough just until fully combined. (Do not over mix or cookies will become tough.)

Using a miniature scoop, scoop up dough to evenly form 1" balls and roll in sugar in the small bowl. Repeat until all cookies are formed. Place cookies 1" apart on prepared baking sheet and bake for 10 minutes (softer cookies) or up to 12 minutes (crispier cookies). Once cookies are done, leave hot cookies on sheet for 1 minute, then transfer to baking rack to fully cool prior to storing in an airtight container. ~ Enjoy!

SANDRA'S ADDICTING MUSHROOM and JALAPENO POPPERS with BACON

A perfectly addicting 2-for-1 side dish/appetizer you're able to serve

 hot out of the oven or at room temperature.

Don't wait for game day to enjoy all such deliciousness...

Prep: 20 Mins.
Bake: 30 Mins.
Yields: (14 Mushrooms-7 Halved Jalapeno Poppers, with 1 jalapeno half being chopped to add to filling)

INGREDIENTS

14 medium fresh button mushrooms, stems removed; reserve stems
4 large (4" long) fresh jalapenos, stems removed, including half of the ribs and seeds after cutting in 1/2 lengthwise
--(Remove more or less ribs/seeds to your desired level of spiciness)
2 strips center-cut bacon, sliced into 1/2" pieces
1 teaspoon granulated garlic
1 (8 oz. tub) cream cheese, at room temperature
1/2 cup medium shredded cheddar cheese
2 tablespoons grated parmesan cheese
2 green onions (both green and white parts), finely sliced
1 teaspoon fine-grain sea salt
1/2 teaspoon freshly ground pepper
1 tablespoon dry Italian seasoned bread crumbs

METHOD

Preheat oven to 350 degrees. Place a rack over a foil-lined baking sheet, spray rack, and set aside.

Clean mushrooms with a damp paper towel. Carefully remove stems from mushrooms; set caps aside. Finely chop stems.

Cut stems from jalapenos, and toss. Remove half of the ribs and stems, more or less; set aside 7 halves.

Finely chop 1 half of a jalapeno, and set aside. [Remember to wash hands using hot water and soap!]

Place medium skillet over medium heat and saute' bacon pieces until slightly crisp and brown.

Add chopped mushroom stems and granulated garlic to skillet with the bacon, and continue sauteing for 2 additional minutes. Remove skillet from heat and set aside for mixture to cool.

Meanwhile, in medium bowl add the finely-chopped reserved jalapeno, cream-cheddar-parmesan cheeses, green onions, sea salt and freshly ground pepper. Add the cooled mixture from skillet, including drippings; mix to incorporate.

Using a teaspoon, generously fill mushroom caps. Fill jalapeno halves so they are level with sides of peppers. (See photo below.) Lightly sprinkle filled mushroom caps and jalapeno pepper halves with Italian seasoned bread crumbs.

Place filled mushroom caps and jalapeno peppers (with 'cut' jalapeno ends flush against each other to ensure filling remains intact during baking) on sprayed rack of prepared baking sheet.

Bake in preheated oven for 30 minutes, until tops are golden and mushrooms and jalapenos are hot but still crisp-tender (not mushy). ~ Enjoy!

Hot out of the oven...

~~~~~~~~~~~~~~~~~
Tips: The beauty of this side dish/appetizer is that you can prepare the poppers well ahead of time, simply place in refrigerator until ready to bake.

Feel free to alternatively grill these poppers, just place the same baking rack (shown above) on top of barbecue grilling rack over indirect heat (using charcoal), covered, for the same amount of cooking time.

SANDRA’S FRESH and LIGHT TROPICAL FRUIT SALAD

I at first served this fresh salad as is,

then later with a dollop of yogurt.

I found both methods to be incredibly delicious....

Serves: (8 to 10)

Bearrs Seedless Limes
were used  in this recipe
from my indoor dwarf
citrus tree...

Prep: 15 Mins.

Stand: 15 Mins.

INGREDIENTS

Dressing:

1 tablespoon honey

6 mint leaves, finely sliced
1 tablespoon freshly squeezed lime juice

Fresh Fruit:

1 mango, peeled and chopped

1 papaya, peeled and chopped

1 gala apple, cored and chopped

1 granny smith apple, cored and chopped

2 cups whole red seedless grapes

6 whole strawberries, sliced

1-1/2 cup pineapple, chopped

Garnish:

-Sprig of whole mint leaves

METHOD

In a large, glass (non-reactive) bowl, whisk the lime juice, honey, and mint.  Add all the prepared fruit, toss with a wooden spoon to combine ensuring all the dressing has been incorporated. Let salad stand 15 minutes, toss, and serve. ~ Enjoy!

SANDRA'S WHOLESOME PINTO BEAN AND HAM SOUP

The perfect hot bean and vegetable soup
on a snowy Alaska winter night...

Servings: (8 to 10)

Prep: 10 mins. |

Cook: Appx. 2 hrs.

INGREDIENTS

-1 (16 oz. pkg.) dried pinto beans

-6 cups water

-6 cups low-sodium chicken broth

-1 tablespoon cider vinegar

-2 heaping teaspoons brown sugar

-2 cups cooked ham, cubed

--(or 2 *smoked ham hocks, or *ham bone with meat on it, or a ring of smoked sausage)

-1 lg. carrot, scrubbed, and chopped

-2 ribs celery, chopped

-½ onion, diced

-1 russet potato (or sweet potato), peeled and chopped

-1 garlic clove, minced

-1 bay leaf

-1/8 teaspoon each: dried oregano, basil, and thyme

-1/2 teaspoon freshly ground pepper

--(I do not add any salt due to the saltiness of the ham)

-Dash of hot sauce

METHOD

Spread the dried pinto beans out on a baking sheet and pick through them; toss any unwanted matter, then rinse beans in a colander. In a large dutch oven (or heavy-bottom soup pot), bring pinto beans and water to a boil. Cover, and reduce heat to simmer and par cook for 1 hour. 

Drain beans in colander, and return to dutch oven. Add broth, cider vinegar and brown sugar, and bring to a boil. Reduce heat, cover, and simmer for 30 minutes; stirring occasionally. 

Add remaining ingredients, cover, and simmer for 30 additional minutes, until vegetables and beans are tender. 

Remove bay leaf, and toss. Taste for seasoning, and add more broth or water if a thinner consistency is desired.

Serve with hot wheat rolls or crusty slices of French bread. ~ Enjoy!

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

*Tip: If using smoked ham hocks or ham bone with meat on it, add at the beginning of the bean cooking process, and remove after 1 hour to pull meat from hocks or bone, cube (when draining beans), and return to pot when adding vegetables.

SANDRA’S 15-MINUTE SWEET and SOUR ALASKA HALIBUT

Our all-time ‘go to’ favorite

sweet and sour halibut 

we end up craving

from time to time...

Serves: (6)

Prep/Cook: 15 minutes

INGREDIENTS

1/4 cup dark brown sugar

2 tablespoons cornstarch

1/3 cup cider vinegar

1-½ cup low-sodium chicken broth

¼ cup low-sodium soy sauce

2 tablespoons all-purpose flour

½ teaspoon kosher salt

½ teaspoon freshly ground pepper

1 lb. boneless skinless halibut fillets, cut into 1” cubes

2 tablespoons olive oil

½ red bell pepper, cut into 1” pieces

½ yellow onion, cut into 1" pieces

Pinch of crushed red pepper flakes

1 (8 oz.) can of pineapple chunks, drained and cut in half (reserve ¼ cup of juice)

½ teaspoon ground ginger

--Prepared steamed rice

METHOD

In a bowl, combine brown sugar and cornstarch. Stir in cider vinegar, broth, soy sauce, and reserved pineapple juice. Set aside.

In a resealable plastic bag combine flour, salt and pepper. Add halibut cubes and shake to coat. 

In a small skillet, saute halibut in oil over medium-high heat for 4-6 minutes, just until lightly golden and halibut flakes easily with a fork; remove to a plate. Set aside.

In the same skillet, saute red pepper, onion, red pepper flakes for 4 to 6 minutes, just until vegetables are crisp-tender. 

Add ground ginger, and pineapple to skillet.  

Stir sauce in bowl then add to skillet while scraping up bits from bottom, and bring to a boil.

Cook while stirring for 2 minutes, until thickened. Reduce heat to low, and return halibut chunks to skillet; heat through for a couple of minutes. 

Serve over steamed rice. ~ Enjoy!

~~~~~~~~~~

Tip: Feel free to substitute halibut with the same amount of chicken, pork, or beef, although adjust cooking time accordingly.

SANDRA’S HERB SLOW-COOKER FROZEN ROAST with GRAVY and BABY CARROTS

I served this super meal with

mashed skin-on red potatoes and gravy
drizzled on top,

a side of ‘hot’ horseradish for the roast,

including the lovely baby carrots alongside....

Servings: (6 to 8)

Prep: 10 Mins.

Slow-Cook: 8 Hrs. on Low

INGREDIENTS

2 cups baby carrots

1 yellow onion, cut into 8 wedges

4 lb. roast (I used moose)

--[Venison, beef, elk, caribou, pork, etc.

are wonderful alternatives as well]

4 cups low-sodium beef broth

1 (10.75 oz.) cream of mushroom soup

4 garlic cloves, minced

1 tablespoon worcestershire

2 tablespoons white wine vinegar

2 tablespoons honey

2 teaspoons dried rosemary

1 tablespoon dried parsley

1 teaspoon kosher salt

½ teaspoon freshly ground pepper

METHOD

Place baby carrots and onion wedges in bottom of a 6-qt. 'cold' slow cooker.  Place frozen moose roast of top of carrots and onions. 

In a medium bowl, whisk together the remaining ingredients and pour over roast.

Turn slow cooker to low and cook for a minimum of 8 hours. ~ Enjoy!

SANDRA’S JAPANESE HOT and SOUR SOUP

I like to prepare this hot and sour soup

ahead of time to allow the vegetables and tofu 

to marinate at room temperature for 30 minutes,

then just reheat and serve...

Servings: (8 to 10)

Prep: 5 Mins.

Cook: 30 Mins.

Stand: 30 Mins. to marinate, then reheat and serve

INGREDIENTS

2 qts. (8 cups) chicken stock

3 boneless pork chops, thinly sliced

2 garlic cloves, minced

3 tablespoons low-sodium ginger soy sauce (from Fred Meyer)

1 (15 oz. can) peeled straw mushrooms, drained, and cut in half (or sliced shiitake)

1 tablespoon red chile paste

1/2 teaspoon white pepper (or black)

4 tablespoons rice vinegar

1 (5 oz. can) sliced bamboo shoots, drained, and sliced into quarters

1 (15 oz. can) baby sweet corn cobs, drained and sliced

1 (5 oz. can) sliced water chestnuts, drained and cut into strips

1/2 cup fresh Alaska grown mung been sprouts (from Fred Meyer)

4 tablespoons cornstarch

4 tablespoons water

2 eggs, beaten

1/4 lb. firm tofu, sliced into 1”x1/4” strips

1 teaspoon sesame oil

Garnish:

1 green onion (green parts only), finely sliced

METHOD

Bring stock to a boil in a medium-large saucepan, add pork, garlic, soy sauce, mushrooms, and chili paste, then reduce to simmer for 10 minutes.

Add white pepper, rice vinegar, bamboo shoots, baby corn, water chestnuts, and fresh bean sprouts; simmer 10 minutes.

Mix cornstarch with water, and slowly drizzle slurry into soup while stirring.

Bring back up to a simmer, and drizzle eggs in a very thin stream over the surface of soup while stirring.

Let soup stand for 10 seconds before gently folding in tofu, and stirring in sesame oil.

Let soup marinate at room temperature for 30 minutes, then reheat and serve garnished with sliced green onions. ~ Enjoy!

MAX’S IRRESISTIBLE HAM and VEGGIE PASTA SALAD

A wonderful pasta salad for potlucks,

‘game day’, get-togethers,

or just because...

Servings: (8-10)

Prep: 10 Mins.

Cook: 15 Mins.

INGREDIENTS

½ lb. elbow pasta, cooked and cooled

--(Max prefers Barilla due to ridges in the macaroni)

2 cups cooked and cubed ham

5 eggs, hard-boiled, peeled and chopped

2 celery ribs, chopped

6 radishes, thinly sliced

3 green onions, finely sliced

2 tablespoons chopped dill pickles 

--(Max prefers Nalley Baby Dills)

1 small can sliced black olives, drained

1 cup mayonnaise

--(more or less to your desired moistness)

1-1/2 tablespoons dijon mustard

2 tablespoons red wine vinegar

½ teaspoon old bay seasoning

½ teaspoon garlic granules

½ teaspoon onion granules

½ teaspoon paprika

2 tablespoons fresh parsley, chopped

½ teaspoon freshly ground pepper

METHOD

Cook pasta according to package directions.  Drain in colander while running cold water over noodles to quickly cool.  Pour drained pasta in a large bowl, and add the remaining ingredients.  Gently fold to combine. Let stand, covered, for a minimum of 1 hour in refrigerator for flavors to meld, then serve. ~ Enjoy!

SANDRA’S NO-FUSS APPLE-CRANBERRY CRISP and CANDIED PECAN TOPPING

I had apples on-hand and a

yellow cake mix in the pantry

so I threw together this quick dessert

in a matter of minutes.

It's absolutely terrific...

Servings: (10 to 12)

Prep: 15 Mins.

Bake: 40 Mins.

INGREDIENTS

Bottom Filling:

5 red apples, peeled, cored and thinly sliced

½ cup whole frozen cranberries

1 tablespoon cold unsalted butter, cut into 9 pieces

1 teaspoon vanilla extract

1 teaspoon lemon juice

Crisp:

1 (18.25 oz. pkg.) super moist yellow cake mix

¼ cup dark brown sugar

1 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/2 cup unsalted butter, melted

Topping:

¼ cup brown sugar

¼ cup chopped candied pecans (Always in my freezer)

Optional:

--French vanilla ice cream

METHOD

Preheat oven to 350 degrees. Spray a 9x13 baking dish. Place apples and cranberries in bottom of dish, dot with 1 tablespoon of cold butter pieces, and drizzle with vanilla extract and lemon juice.

 In a large bowl, combine cake mix, brown sugar, cinnamon, nutmeg, melted butter, and mix with a fork until crumbly, about the size of peas. 

Sprinkle mixture evenly over apples.

 Mix topping ingredients in a small bowl. 

Sprinkle topping ingredients evenly on top.

 Bake, uncovered, for 40 minutes. Let stand 10 minutes.

Serve warm and topped with French vanilla ice cream. ~ Enjoy!