CHANTIL’S INDIVIDUAL HALIBUT OLYMPIA LOAVES using FRESH ASPARAGUS SPEARS

We often prepare these loaves and they're
beyond scrumptious...

Prep: 10 Mins

Bake 35 to 40 Mins.
Servings: 4 Mini-Loaves (= generous portions)

Posted by Chantil via Sandra

INGREDIENTS:

***Layers:

1 bunch fresh asparagus, cut ends off (we prefer the small pencil size cut into 2" pieces)

1-1/2 lbs. (fresh or thawed) 1-1/2" thick halibut fillet, cut into four, 3-inch by 2-inch pieces

½ teaspoon *seafood seasoning [See below for Chantil's version]

***Sauce:

2-1/2 cups sour cream

2-1/2 cups mayonnaise

1 cup canned, finely-grated Parmesan cheese

1 cup freshly grated Parmesan cheese

2 cups canned, French fried onions (we used Cheddar type French fried onions, not regular, because that was what we had on hand and they were good)

1 teaspoon *seafood seasoning

METHOD:

Preheat oven to 350 degrees.  Spray 4 aluminum mini loaf pans, and set aside.  Line a baking sheet with foil, and set aside as well.

In a medium bowl, combine sauce ingredients.

One of the prepared Halibut
Olympia loaves ready for the oven...

Layer the asparagus in bottom of prepared loaf pans, and place halibut pieces over asparagus, while ensuring the halibut is not completely touching the sides of pans, and sprinkle halibut with seafood seasoning.  Liberally top halibut with sauce, including ensuring that you spread it down the sides between halibut pieces and inside of loaf pan edges.

Place filled mini loaves on the prepared baking sheet and into the preheated oven, uncovered, and bake for 35 to 40 minutes, until they're a deep golden brown on top.

*Chantil’s Seafood Seasoning Blend

2 tablespoons Johnny’s Seasoning Salt

2 tablespoons granulated garlic

1 tablespoon granulated onion

1 tablespoon lemon pepper

A fantastic seasoning blend to use
while preparing
many other seafood or shellfish
dishes as well...

(Store any remaining seasoning blend in an

empty, air-tight seasoning jar or container)

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Tips:  This is also great using frozen or fresh whole green beans as an alternative to fresh asparagus.  Also, these freeze very well by wrapping the loaves with plastic wrap, then foil, and marking the top with the contents, date, and baking instructions.  

When frozen, we take them from the freezer and place in refrigerator overnight to fully thaw.  We then let them come to room temperature for 30 minutes prior to baking  ~ be sure to remove plastic and tin foil on top of loaves before baking on a foil-lined baking sheet.

SANDRA’S BURGER RICE and ASPARAGUS CASSEROLE

This website added my photograph 
of my above casserole to their site 
stating that it was created by 
a 'Sandra and it was interesting' 
on 5-19-11...(Funny, as it's a website 
dedicated by everything 
created by "SANDRA'S")  
@ http://flickriver.com/photos
/tags/sandras/interesting/...

Servings: (6 to 8)

Prep:  15 Mins. |
Bake 1 Hr.

Posted: by Sandra 

INGREDIENTS

1 lb. extra-lean moose burger (or venison, beef , or buffalo)

1 yellow onion, chopped
1 cup celery, chopped
4 button mushrooms, sliced
2 garlic cloves, minced
1 (10.75 oz. can) cream of mushroom soup
1 (10.75 oz. can) cream of cream of celery soup
2 tablespoons low-sodium tamari (aged soy sauce)
2 teaspoons worcestershire sauce
1 tablespoon sherry
1 soup can full of low-sodium beef broth
1 soup can full of milk
3/4 cup uncooked rice
1 bunch uncooked asparagus, trimmed, and cut into 1” pieces
¼ teaspoon freshly ground pepper
1 tablespoon organic dried parsley

--½ cup crushed Hawaiian Luau BBQ potato chips

METHOD

Preheat oven to 350 degrees. Spray a 4 qt. casserole, and set aside with lid or tin foil.

Brown burger in a large nonstick skillet over medium-high heat until ¾ the way done, and add the onions, celery, mushrooms, and garlic; sautéing until the burger is done and onions are translucent, about 7 to 8 minutes. Add the soups, soy sauce, worcestershire sauce, sherry, beef broth, milk, uncooked rice, uncooked asparagus, pepper, and parsley; mixing to combine.  Pour into the casserole baking dish, and cover.

Bake covered for 50 minutes, and uncover and top with crushed chips; returning to bake in oven for the final 10 minutes. – Enjoy!

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Tip:  Broccoli is also a wonderful substitute for asparagus, or canned French fried onions crushed as a substitute for the potato chips, if desired.

MAX’S SCRUMPTIOUS VENISON TENDERLOIN STEAKS

Max says, "We are lucky to have these tenderloins
because they're usually eaten on the hunting trip 
and they rarely make it home!"

Servings: (2 – about 6 small steaks)
Prep: 5 Mins. |
Cook: 8 to 10 Mins. |
Stand: 5 Mins.

Posted: by Max via Sandra

INGREDIENTS

1 side of boneless venison tenderloin, cut evenly into 1-1/2” thick steaks
½ tablespoon butter
1 tablespoon olive oil
1 egg, beaten
½ cup all-purpose flour
sea salt, ground pepper, and garlic powder, to taste

METHOD

Prepare the beaten egg in a shallow bowl. Place the flour in another shallow dish.

Dry off the 1-1/2" tenderloin steaks with paper towel, and dredge individually into the beaten egg, and then into the flour; pressing to evenly coat.

Heat the butter and oil (to prevent butter from burning) in a large non-stick skillet to medium-high heat. Place the steaks into skillet, not touching, and season each with sea salt, ground pepper, and garlic powder, to taste. Sear for 4 to 5 minutes without disturbing, and then flip and re-season, to taste. Continue searing this other side without disturbing for 4 to 5 more minutes. (Please do not overcook, or the tenderloin steaks will become tough and dry.) Remove steaks to a plate, and lightly tent with foil to let them stand for 5 minutes to allow juices to redistribute.


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Tip: Max served this with sautéed pencil (thin) asparagus, and roasted ‘extra crispy’ ore-ida fries. – Enjoy!

SANDRA'S DELIGHTFUL ROASTED FRESH ASPARAGUS SPEARS

The absolute best method in which to
prepare hearty, thicker asparagus spears...

Servings: (2 to 4),
depending upon the size
of the bunch of asparagus)

Prep: 3 Mins. |
Roast: 15 to 20 Mins.,
depending upon your desired crispiness

Posted by Sandra

INGREDIENTS

1 bunch of fresh asparagus, tough ends removed
Olive oil
Pinch of granulated garlic
Pinch of granulated onion
Kosher salt and freshly ground pepper, to taste

METHOD:

Preheat oven to 350 degrees.

Rinse and pat dry the asparagus spears, and remove rough stems from ends of asparagus by bending them to find their natural breaking point. Cut remaining, accordingly.  Place prepped asparagus spears in small ovenproof baking dish and drizzle lightly with olive oil, and sprinkle with granulated garlic, granulated onion, kosher salt and ground pepper, to taste. Toss to coat, and spread out spears evenly into one layer, and roast for 15 to 20 minutes, just until crisp-tender, depending upon thickness. ~ Enjoy!


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Tip:  The higher the temperature of your oven, the less the cooking time, so this recipe is very versatile when roasting fresh asparagus spears at the same time as a main or other side dishes.

MAX'S BRAISED CHICKEN and MUSHROOMS with ROASTED ASPARAGUS

This method of cooking the poultry is what 
makes it very tender and oh so flavorful...

Servings: (6)
Prep: 5 Mins. |
Cook: Just slightly over 1 Hr.

Posted by of Max via Sandra

INGREDIENTS

*Braised Chicken and Mushrooms
1 tablespoon olive oil
6 medium-size boneless, skinless chicken breasts, cut in half lengthwise
kosher salt and ground pepper, to taste
1 garlic clove, minced
2 (10.75 oz. cans) cream of mushroom soup (Campbell Brand)
1 (0.87 oz. pkg.) dry pork gravy mix (McCormick Brand)
1 cup celery, chopped
8 fresh crimini mushrooms, sliced
2 tablespoons yoshida sauce, (or for recipe, click here: Sandra's Homemade Yoshida Sauce)
1 tablespoon red wine vinegar
1 teaspoon poultry seasoning, (or for recipe, click here: Sandra's Poultry Seasoning Blend)
1 handful fresh parsley, chopped

--3 cups prepared steamed rice

***Roasted Asparagus
1 bunch of pencil-thin asparagus, tough ends removed (roasting time may vary, depending upon thickness)
olive oil
kosher salt and ground pepper, to taste

METHOD

*Braised Chicken and Mushrooms:
Heat olive oil in a dutch oven, or large heavy-bottom skillet, to medium-high heat. Add the halved chicken pieces, and sprinkle with kosher salt and ground pepper, to taste, and sear on each side, until golden brown. Remove excess grease with a spoon, while retaining 1 tablespoon in dutch oven.  Add the garlic and saute for 30 seconds. Add all the remaining ingredients, and bring to boil, and then reduce heat to a low simmer, cover, and continue cooking for 1 hour, while occasionally stirring.  Taste for seasonings, adding additional kosher salt and ground pepper, if need be.

**Prepare the steamed rice, and the following Roasted Asparagus; so they finish cooking at the same time the Braised Chicken and Mushroom mixture is due to be done.

***Roasted Asparagus:
Preheat oven to 350 degrees. Remove rough stems from ends of asparagus by bending them to find their natural breaking point. Place in small ovenproof baking dish and drizzle lightly with olive oil, and sprinkle with kosher salt and ground pepper, to taste. Toss to coat, and spread out asparagus spears evenly into one layer, and roast for 15 to 20 minutes, just until crisp-tender, depending upon thickness.

To serve, place the steamed rice on a plate, and ladle the Braised Chicken and Mushroom mixture over the top, along with placing the Roasted Asparagus on the side – enjoy!


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Tip: Max says this recipe also works excellent using most poultry as well.

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!

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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 ROASTED ASPARAGUS SOUP with GREMOLATA

A perfect first course...

Servings: (2)

Prep: 5 Mins. |
Roast: 30 to 35 Mins. |
Cook 3 Mins.

Posted by Sandra

INGREDIENTS

***Gremolata

1 tablespoon parsley, finely chopped

1 teaspoon lemon peel, grated

1 small garlic clove, grated

2 tablespoons olive oil
Kosher salt and ground pepper, to taste

Asparagus, onions, and garlic
ready for roasting

***Roasted Asparagus Soup:

1 bunch size pinky-sized asparagus, cut into 2” pieces

1 medium white onion, peeled and cut into wedges

1 garlic clove, cut in half lengthwise
1 tablespoon olive oil
½ cup heavy cream
½ cup low-sodium chicken broth
Kosher salt and ground pepper, to taste

METHOD

Preheat oven to 350 degrees. Line a baking sheet with foil, and set aside. Whisk together gremolata ingredients in a small bowl, and set aside as well.

Finished roasted asparagus,
onion, and garlic

Add asparagus, onions, and halved garlic clove pieces to a medium bowl, and toss with 1 tablespoon olive oil. Place on prepared baking sheet. Sprinkle with kosher salt, and ground pepper, to taste. Roast for 30 to 35 minutes while using tongs to toss every 10 minutes, while roasting. Roast just until asparagus pieces are crisp-tender and slightly browned, and onions and garlic begin to caramelize.

Carefully add hot vegetables to blender using tongs. Add ½ cup heavy cream, ½ cup chicken broth, and puree until smooth. Transfer to medium saucepan, and warm soup over medium heat; thinning with more broth, if need be. Taste for seasonings, adding additional kosher salt and ground pepper to taste, if necessary.

Ladle soup into bowls, and drizzle with gremolata; serve hot, warm, or cold. – Enjoy!


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Tip: I like to serve this soup with a warm french baguette that I bake along with the roasted veggies. Also, if you are using thicker asparagus you’ll need to increase the roasting time.

SANDRA'S TRI-SEAFOOD CREPES with HERB MORNAY SAUCE (Shrimp/Prawns, Scallops, Crab)

Crepes to most seem intimidating to prepare
if you have not done so -- but believe me
they are not.  I'll walk you through the process,
with a notation that you will find
that it is best to set up a
preparation 'assembly line' by
reading through the recipe
before actually preparing crepes...

Yields: (8 crepes, i.e., 2 each for 4 total servings)
Prep: 10 mins. |
Crepe Batter standing time: 30 mins. |
Cook: 20 mins.

Posted by Sandra

INGREDIENTS

***Herbed Crepes:
1/2 cup all-purpose flour, sifted
Pinch of kosher salt
2 eggs, beaten
1/2 cup milk
2 tablespoons unsalted butter, melted
1 tablespoon fresh chives, chopped
1 tablespoon fresh thyme, chopped

***Mornay Sauce - and Seafood Filling:
3 tablespoons butter
2 crimini mushrooms, finely sliced
1 garlic clove, grated
1 teaspoon grated shallots
2 tablespoons all-purpose flour
1 cup milk
1 egg yolk, mixed with
--2 tablespoons heavy cream
Zest of ½ lemon
¼ teaspoon old bay seasoning
2 tablespoons fresh basil, finely chopped
2 tablespoons fresh chives, finely chopped
Pinch kosher salt
Pinch ground pepper
4 tablespoons grated parmesan cheese, divided
4 tablespoons grated gruyere cheese, divided
1 lb. cooked seafood: 1/3 lb. each of shrimp/prawns, scallops, and lump crabmeat (cut into small pieces)

--Freshly steamed pencil asparagus (see “Tip” below)

METHOD

***Making the Crepes: In a mixing bowl, whisk together flour and salt. Add eggs and milk and whisk until smooth. Stir in butter and herbs. Batter should be consistency of very thin pancake batter. Let stand 30 minutes, and then stir before using (may thicken upon standing, so add more milk to thin, if needed). Make crepes in a small nonstick skillet lightly brushed with butter over medium heat by ladling in 3 tbs. of batter, and lifting skillet while swirling batter evenly around to form crepe. Cook for about 1 minute per side, until lightly browned. Stack crepes between parchment paper squares to prevent them from sticking together, and let stand covered with a damp paper towel.

***Making the Sauce and Seafood Filling: In a medium-size saucepan, melt butter over medium heat. Add the finely-sliced crimini mushrooms, grated garlic and shallots, and saute for 2 minutes, whisk in flour and cook while whisking for 2 more minutes. Slowly add milk and continue whisking until smooth and sauce will start to thicken. In a small bowl, whisk the egg yolk with the cream and lemon zest. Ladle a little of the hot sauce into the egg yolk and whisk to temper, then stir tempered mixture into the sauce. Season with old bay seasoning, fresh basil, chives, and kosher salt and ground pepper, then stir in 2 tablespoons each of Parmesan and Gruyere, (remove ¼ cup of sauce to small bowl, and set aside). Stir in cooked seafood into remaining sauce in saucepan and continue cooking, just until seafood is heated through], and set aside.

Preheat oven broiler.

***To Plate for Serving: Roll up two crepes with seafood mixture, and repeat three more times, then place two filled-crepes on heatproof serving dishes (as in photo). Just before serving, spoon 1 TB of reserved sauce down the middle of crepes in each dish, and sprinkle them evenly with remaining cheeses. Place all baking dishes on a baking sheet under broiler, just until crepes are golden, about 2 to 4 minutes. Serve hot. - Enjoy!


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*Tip: I usually begin making steamed pencil asparagus to serve as a garnish, and side dish when crepes shells are completed, but prior to making the sauce.

SANDRA'S SHAVED ASPARAGUS and PROSCIUTTO SALAD

A fine first course salad or accompaniment to any meal
that's refreshing and superbly healthy...

Servings: (4)
Prep: 20 Mins.

Posted by Sandra

INGREDIENTS:

***Vinaigrette:
2 tablespoons lemon juice
1 tablespoon shallot, minced
2 teaspoons dijon
1/4 cup olive oil
Salt and pepper to taste


***Salad:
1 bunch asparagus, ends trimmed and stocks shaved, reserving tops
6 cups spring greens
8 slices prosciutto, cut into thin strips
1 box frozen baby peas, thawed
2 tablespoons fresh mint leaves, roughly chopped
1/4 cup shaved Parmesan cheese

METHOD:

Prepare a large bowl of ice water, and set aside.

In a small non-reactive bowl (glass or ceramic), whisk together lemon juice, shallot, and dijon. Slowly drizzle in olive oil and whisk until vinaigrette is emulsified, and season with salt and pepper, to taste.

Place asparagus on cutting board; hold tip and shave lengthwise along each stalk with a wide vegetable peeler. Place shavings and tops in boiling water and blanche for 2 minutes, then quickly remove and place in large bowl of ice water for 10 minutes, and drain. Blot with paper towel to remove excess water.

In a large salad bowl, toss greens, asparagus, baby peas, and mint, and then drizzle with vinaigrette. Place on four salad plates, and equally sprinkle them with prosciutto strips, and shaved Parmesan. – Enjoy!


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Tip: I like to serve this lovely salad with a nice barbecued steak, crispy bread, and a glass of quality red wine.

SANDRA'S STAPLE HOMEMADE CHEDDAR CHEESE SAUCE

A simple method to make a
full-bodied cheddar cheese sauce for
an addition to steamed broccoli, cauliflower, asparagus,
and many other side dish or appetizer options...

Yields: (Appx. ¾ cup)
Prep: 5 mins. |
Cook 8 to 10 mins.

Posted by Sandra

INGREDIENTS:

1-1/2 tablespoons unsalted butter
1-1/2 tablespoons all-purpose flour
Kosher salt and freshly ground pepper, to taste
3/4 cup milk
1/2 cup sharp cheddar cheese; grated
1/4 teaspoon ground turmeric - optional (Beautifully enhances the ‘yellow’ color without changing flavor; adding a healthy note)

METHOD:

Melt butter in a saucepan over medium heat. Whisk in the flour and seasonings and let the ‘flour flavor’ cook out for a couple of minutes (do not let mixture brown though); gradually add the milk while whisking constantly, until well blended. Turn off heat, and add cheese and turmeric, whisking until smooth.

SANDRA'S YUMMY CRAB and ASPARAGUS QUICHE

A quiche that is most delicious anytime of day
during, brunch, breakfast, lunch, or dinner...

Serves: (6)
Prep: 15 mins. |
Cook: 10 mins. to par-bake pie shell + 40 mins. to bake quiche

Posted: by Sandra

INGREDIENTS

2 slices bacon, browned and crumbled
½ bunch fresh asparagus, trimmed and cut into 1” inch pieces
1 garlic clove, minced
1 (9 inch) unbaked pie crust
1 cup cooked lump crab meat
--(I prefer Alaska king crab)
3 eggs
1-1/2 cups half-and-half cream
2 green onions, finely sliced
¼ teaspoon old bay seasoning
kosher salt and pepper to taste
2 cups gruyere cheese, shredded

METHOD

Preheat oven to 350 degrees.

Place bacon in a large, deep skillet. Cook over medium heat until evenly browned. Drain, crumble and set aside. Place asparagus and garlic in a skillet with bacon drippings and cook until tender but still firm, about 5 minutes. Drain and cool.

Place pie crust in quiche baking dish or pie plate, and place foil under a smaller round baking dish and put atop center of crust as a weight (to prevent shrinking); place in oven and par-bake for 10 minutes. Remove from oven, taking weight off, and sprinkle pie crust with ingredients in this order: crumbled bacon, lump crabmeat, chopped asparagus, and shredded gruyere cheese. In a medium bowl, beat together eggs, cream, green onion, old bay seasoning, and salt and pepper, and then pour over cheese.

Bake uncovered for about 35 to 40 minutes, until a knife inserted in center comes out clean. Let quiche rest for 5-10 minutes before cutting. I like to serve this with a garden salad, dressed with vinaigrette.


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Tip: This quiche is also delicious served at room temperature.

SANDRA'S GRILLED LOBSTER TAILS with CITRUS BUTTER , FILLET MIGNON and ASPARAGUS

Our tradition is to serve this decadent 
meal on Valentine's Day ~
(It would also be most suitable 
for any other special occasion)...

Servings (2)
Grill: Lobster tails-15 Mins. |
Steaks-8 Mins.

Posted: by Sandra

--Prep: Begin aerating a quality Pinot Noir, and set out steaks and lobster tails for 30 minutes prior to grilling to reach room temp.

INGREDIENTS:

· 2 lobster tails, butterflied (6 to 8 ounces each)—thaw, if frozen

***Sauce:
· 2 tablespoons butter , melted
· 1 teaspoons lemon juice
· 1/4 teaspoon lemon zest
· pinch of kosher salt
· dash ground ginger
· dash paprika
· dash of hot sauce
· lemon wedges

· 2 fillet mignon steaks, (pat dry with paper towel before grilling)

***Seasonings:
· grilling seasoning (your favorite brand)
· worcestershire sauce
· olive oil

---Prepared steamed asparagus

METHOD

Preheat grill to medium-high heat, or preheat oven to broil, but cook 8 to 10 inches from heat.

Combine melted butter, lemon juice, lemon zest, salt, ginger, paprika, and hot sauce.

Brush the both sides of steaks with olive oil, liberally rub with grill seasoning, and sprinkle with worcestershire sauce.

Place a metal skewer through the length of each lobster (keeps them from curling while grilling), and brush with butter sauce; place on grill shell side up, and close lid.  After 7 minutes brush with butter sauce again. At this time, add the steaks to the grill and, cover, and cook on the first side for 4 minutes. Turn over with tongs, and continue cooking, covered, for 4 more minutes, or until done to your desired tenderness.

Remove both steaks and lobster tails, and cover loosely with foil and let stand for 5 minutes for juices to redistribute. Serve your grilled steak and lobster with lemon wedges, steamed asparagus, and glasses filled with Pinot Noir.

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TIP: Watch to make sure the lobster does not burn. Meat should be opaque and flake easily.