SANDRA'S SOURDOUGH and AVOCADO PANZANELLA

It's terrific how these pickled red onions become so crispy

while being refrigerated in this flavorful brine

giving you a delicious sweet-salty vib...

Servings: 4

Prep: 10 Mins.

Toast bread cubes: 12 Mins.

Let stand: 10 Mins.

Sourdough Baguette (recipe)

INGREDIENTS

Panzanella:

2 cups cubed sourdough baguette (measure after cubing)

2 cups chopped tomatoes (measure after chopping)

1/2 teaspoon kosher salt

3 tablespoons extra-virgin olive oil

1 tablespoon red wine vinegar

1/4 cup sliced pickled red onions

2 tablespoons thinly sliced fresh basil leaves

1/4 teaspoon freshly ground black pepper

Final addition:

1 avocado, cut into 1/2" cubes

METHOD

Preheat the oven to 325 degrees F. Arrange the bread cubes on a rimmed baking sheet in a single layer. Bake until lightly toasted, about 12 minutes.

Pickled Red Onions (recipe)

Meanwhile, place chopped tomatoes in a colander placed over a bowl, and toss them with 1/2 teaspoon kosher salt. Let stand 10 minutes to allow excess liquid to drain, discard juices in bowl.

Whisk the olive oil and vinegar together in a large bowl. Add the toasted sourdough cubes, chopped tomatoes, pickled red onions, basil, and pepper; toss to coat.  Let stand for 10 minutes for flavors to meld.

Just prior to serving, gently fold in the cubed avocado, and then serve. ~ Enjoy!

SANDRA'S SOURDOUGH SMASHED-AVOCADO BRUSCHETTA

A little bit of heaven in every bite,
and these snacks are so easy to prepare 
with ingredients I generally have on hand...

Yield: 8 slices as a side, or 16 as an appetizer

Prep: 10 Mins.

Bake: 10 Mins.

INGREDIENTS

Sourdough:

Click here for recipe:
sourdough baguette

1 (12") sourdough baguette

1 fresh garlic clove, halved crosswise (for rubbing on hot toasted bread)

Spread:

1 smashed avocado

Bruschetta:

1 (14.5-oz can) diced Italian seasoned tomatoes*, drained (then squeezed with hands, and chopped finer)

3 large fresh basil leaves, julienned

1 tablespoon balsamic vinegar

1 tablespoon Mazola oil

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

Garnish:

Feta cheese crumbles

METHOD

Preheat the oven to 350F.

In a small bowl, add the tomatoes, basil, balsamic vinegar, oil, and salt and pepper. Mix thoroughly and let sit for 10 minutes at room temperature.

Smash the avocado in a separate small bowl; set aside.

Cut baguette in half lengthwise, place on a baking sheet, and bake until golden brown, about 10 minutes.

Remove from oven, while bread is hot, rub each slice with garlic clove halves. Spread each with smashed avocado, then top with tomato mixture. Garnish with feta crumbles. Slice crosswise into 8 (to serve as a side), or 16 pieces (to serve as an appetizer). ~ Enjoy!

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Tip:

* Feel free to use (as I sometimes do when I have them on hand), fresh roma tomatoes vs canned - it will take about 1-1/2 cups, de-seeded and juiced, then finely chopped.

SANDRA’S TERRIFIC TOASTED BLT BAGEL SURPRISE

You’ll need a lot of napkins for this

bad boy, while you savor the yummy explosion

of many fantastic flavors 

taking place with each and every bite...

Servings: (1)

Prep: 5 Mins.

Cook: 10 Mins.

INGREDIENTS

Honey-Dijon Spread:

4 tablespoons creamy dijon

4 tablespoons honey

1 teaspoon sesame seeds, toasted

1/4 teaspoon freshly grated ginger

Bagel:

1 sour dough bagel, sliced in half and toasted

Green leaf lettuce

2 slices of tomato

2 slices of crispy-cooked bacon, cut in half

¼ avocado, roughly mashed

1 egg, either poached or fried

METHOD

Toast sesame seeds in a dry skillet over medium-low heat, just until slightly golden and fragrant.  Add remaining spread ingredients to a small bowl, and whisk the toasted sesame seeds into spread, then combine.

Sandra's Universal Honey-Dijon
 Condiment Spread,
Dipping Sauce,
Dressing,
or Marinade

Toast bagel, and lightly spread both halves each with 1 teaspoon honey-dijon. Layer remaining bagel ingredients in order listed above. ~ Eat and enjoy!

SANDRA’S TEX-MEX FRITO PIE CASSEROLE

A snowy Monday today so it just seemed
fitting for such indulgence...

Serves: (6)

Prep: 5 Minutes

Bake: 20 Minutes

INGREDIENTS

Casserole:

3 cups Fritos chips, roughly crushed

3 cups sharp shredded cheddar cheese

1 (15 oz. can) Texas-Style Chili

¼ cup medium Black Bean and Corn Salsa (Costco - Private Selection brand)

Garnish options:

--Sour cream

--Chopped green onions

--Chopped roma tomatoes

--Chopped fresh cilantro

--Chopped Avocado

--Pickled jalapeno slices

METHOD

Preheat oven to 425 degrees.  Lightly spray a 2-quart casserole dish with olive oil. 

Just out of the oven...

Combine the chili and salsa in a small bowl.

Layer half of the Fritos in bottom of dish, half the cheese over the chips, and all of the chili/salsa mixture over the cheese layer.  Sprinkle chili layer with remaining cheese, then remaining Fritos on top.  Cover, and bake for 20 minutes, until cheese melts.  Portion equally among six serving bowls, and garnish with ingredients in the order listed above. ~ Enjoy!

SANDRA’S SPRINGTIME SALAD with CREAMY GOAT CHEESE DRESSING

I used organic goat cheese 
ordered from Full Circle Farms 
made in Seattle, 
including all organic vegetables 
in this fantastic springtime salad...

Servings: (4)
Prep: 15 Mins.

Posted by Sandra 

INGREDIENTS

***Dressing:

¼ cup mayonnaise
¼ cup sour cream
1 tablespoon red wine vinegar
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon worcestershire
½ tablespoon fireweed honey (or more if you like a sweeter dressing)
½ teaspoon fine sea salt
¼ teaspoon ground pepper
¼ cup cold water
½ cup goat cheese, crumbled; and divided

***Salad:

1 head of romaine lettuce, torn into pieces
2 carrots, trimmed, and peeled into short ribbons
12 radishes, trimmed, and thinly sliced
1 zucchini, thinly sliced
1 avocado, peeled, deseeded, and thinly sliced

***Garnish:
Sprigs of fresh parsley

METHOD

In a large bowl, whisk together mayonnaise, sour cream, red wine vinegar, onion powder, garlic powder, worcestershire, honey, sea salt, ground pepper, and cold water. Stir in 1/4 cup crumbled goat cheese with a spoon, and set aside to allow flavors to meld for 15 minutes.

Meanwhile, with a vegetable peeler, peel carrots into short, thin ribbons, and prepare remaining salad ingredients (See *Tip, or simply use a knife to slice remaining veggies).

After the dressing flavors meld, add the torn lettuce to the dressing, and gently toss to combine.  Serve dressed lettuce among 4 serving plates, and top each equally with carrot ribbons, and then radish, zucchini, and avocado slices.  Sprinkle with remaining ¼ cup of crumbled goat cheese.  Garnish each plate of salad with fresh sprigs of parsley, and serve. – Enjoy!

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*Tip:  I use a mandoline to thinly and evenly slice the radishes and zucchini, and a vegetable peeler for the carrots to make short, thin ribbons.

SANDRA’S SOUTH-OF-THE-BORDER CHICKEN TORTILLA SOUP

A tried and true fiesta comfort soup...


[Featured on 3-19-12 at:
http://cook.sevnav.com/we-cook-soup/
sandras-fresh-tomato-basil-soup]

Serves: (4)
Prep/Cook: 25 Mins.

Posted by Sandra

INGREDIENTS

2 tablespoons light olive oil
2 ribs celery, chopped
½ red bell pepper
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
2 teaspoons chili powder
¼ teaspoon sriracha sauce (or your preferred hot sauce)
4 cups low-sodium chicken broth
1-1/2 cups water
2 fresh corn on the cob, kernels removed, (or 1 cup frozen corn kernels, thawed)
2 tablespoons fresh lemon juice
2 cups skinless, cooked chicken, roughly shredded
1 (14.5 oz. can) cannellini beans, drained and rinsed (creamy white beans)
2 tablespoons freshly chopped cilantro
2 plum tomatoes, chopped
1 avocado, seeded, and chopped
Sea salt and freshly ground pepper, to taste

Garnish:
--4 lemon wedges
--tortilla chips

METHOD

In medium saucepan, heat oil over medium heat until hot. Add celery, bell pepper, onion, and garlic, and cook, covered, 8 to 10 minutes, until vegetables are tender while frequently stirring. Add cumin, chili powder, and sriracha sauce, and cook 30 seconds, while stirring. Add broth, water, corn kernels, and lemon juice to vegetable mixture; cover saucepot and heat to boiling over high heat.

Add chicken pieces, chopped cilantro, and cannellini beans into broth mixture in saucepan; heat to boiling, covered, over high heat for 3 minutes. Remove saucepan from heat; stir in chopped tomatoes. Taste for seasonings, adding sea salt and freshly ground pepper to taste, if desired.

Place a handful of crushed tortillas in bottom of each bowl, and ladle soup over top, and then sprinkle each bowl with avocado pieces. Serve with lemon wedges to squeeze over soup just prior to eating. Place additional whole tortilla chips along side for scooping. ~ Enjoy!


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


Tip:  This soup is fabulous using lime instead of lemon as well (I just happened to have fresh lemons on-hand today.

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 B.L.A.S.T. SANDWICH or APPETIZER

Bacon, Lettuce, Avocado, Sprouts, and Tomato
(B.L.A.S.T.) Sandwich = SCRUMPTIOUS!

Prep: 3 Mins. |
Cook: 7 Mins.

Posted by Sandra

INGREDIENTS

6 slices peppered smoky bacon
4 slices of quality bread
mayonnaise (for spreading)
romaine lettuce leaves
½ ripe avocado, peeled, deseeded, and sliced
½ cup sprouts
½ tomato, sliced
Kosher salt and ground pepper to taste

***Optional:
--I sometimes add provolone or pepper jack cheese slices as well ;)

METHOD

Place a large nonstick skillet over medium heat. Once hot, add the bacon and cook until brown and crisp for about 7 minutes. Transfer to a paper towel lined plate to drain.

Lightly toast the bread slices, and then spread each with mayonnaise. Layer on the bacon, lettuce, avocado, sprouts, and tomatoes onto two of the toasted slices of bread. Season with kosher salt and ground pepper to taste, and place remaining two toasted slices of bread on top, then cut in half. ~ Enjoy!


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


Tip: This sandwich is absolutely wonderful when served with a side of tomato soup ;)

SANDRA'S SMOKED SALMON ‘A’LT SANDWICH

These are the most satisfying sandwiches
that you're lucky to be able to make
if and when you have smoked salmon strips, as I do -
Thanks be to Mom...

Serves: (4)

Prep: 5 mins.

Posted by Sandra

INGREDIENTS:

-3 tablespoon mayonnaise

-1 teaspoon lemon juice
-1/2 teaspoon freshly ground pepper
-8 slices whole wheat bread, lightly toasted
-24 smoked coho salmon strips
--(My Mom makes them for me in Yakutat, Alaska ;)
-1 avocado, peeled, deseeded, and thinly sliced
-2 roma tomatoes, thinly sliced
-romaine lettuce leaves

METHOD

Combine mayonnaise, lemon juice and pepper in a small bowl. Spread dressing very thinly on each of the 8 bread slices and top with smoked salmon, avocado, tomato slices, and romaine lettuce leaves; topping with other half of bread slices.


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TIP: Most any smoked salmon will work (not so much with lox though)...Enjoy!

SANDRA'S AVOCADO DIP (or Salad Dressing)

A dip or salad dressing, either way is fabulous...

Servings: (3/4 cup)

Posted by Sandra
Prep: 10 mins.

INGREDIENTS
· 1 ripe avocado, deseeded and mashed
· 1/4 cup mayonnaise
· 1/4 cup sour cream
· 1 tablespoon milk for dip (2 tablespoons for dressing)
· 1-1/2 teaspoons cider vinegar
· 1/8 teaspoon salt
· 1/8 teaspoon dried parsley
· 1/8 teaspoon onion powder
· 1/8 teaspoon garlic powder

METHOD

Mash avocado in a bowl, then whisk in mayonnaise, sour cream, milk, and cider vinegar. Sprinkle with salt, parsley, onion powder, and garlic powder. Whisk until well blended.

Serve with your favorite sticks of veggies and/or chips as a dip, or as a dressing over your favorite garden salad. - Enjoy!

SANDRA'S HOMEMADE MEXICAN PICO DE GALLO -salsa- and GUACAMOLE

Fresh salsa (pico de gallo) is great as an appetizer
with chips, although it's a fabulous
accompaniment to seafood and fish as well...

Servings: (4)
Prep: 15 min.

INGREDIENTS

***Salsa (fresh pico de gallo):
· 6 medium roma tomatoes, de-seeded
· ½ medium onion
· 1 tablespoon jarred jalapenos, chopped
· 2 teaspoons jarred jalapeno juice

· ¼ cup fresh cilantro, chopped

· 1 lime, juiced
· Salt and pepper, to taste

--restaurant style tortilla chips

METHOD

Finely chop the onions, tomatoes, jalapenos, and cilantro. Add the lime juice, and salt and pepper, to taste. Serve with your favorite chips.  Drain a bit of liquid from left-overs, if present. - Enjoy!

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INGREDIENTS

I like my guacamole a bit on the
chunky side...

***Guacamole

2 ripe avocados, peeled, de-seeded, and chopped

1 tablespoon sour cream

2 heaping tablespoons
of salsa
--(Recipe above)

METHOD

In a small bowl, roughly
mash the chopped avocados with a fork, and fold in the sour cream and salsa.

SANDRA'S BLT and AVOCADO SALAD with CROUTONS

The perfect salad to serve
 as an accompaniment to
any meal...

Servings: (6)
Prep Time: 15 mins.

Posted: by Sandra

INGREDIENTS

****Dressing

· 3/4 cup mayonnaise

· 1/4 cup milk

· ½ teaspoon garlic powder

· ½ teaspoon onion powder

· ½ teaspoon freshly ground black pepper and fine-grained kosher salt, to taste

***Salad

· 1 pound bacon (Jerry Meat's "double-smoked" is my favorite)

· 1 head romaine lettuce - rinsed, dried and torn into bit-size pieces

· 1 pint of cherry tomatoes, cut in half

· 1 avocado, peeled, deseeded and cubed

· 2 cups Italian Seasoned Croutons (or make your own)

METHOD

Brown bacon in a large skillet over medium-heat, cool, crumble and set aside.

In a large bowl whisk mayonnaise, milk, garlic & onion powder and black pepper. Blend until smooth. Taste, and if needed, season dressing with salt and pepper.

Add to the same bowl the lettuce, tomatoes, bacon, avocado and croutons; toss with dressing, and serve immediately. - Enjoy!