SANDRA’S ITALIAN PESTO SPAGHETTI SQUASH

The strands of squash resemble spaghetti noodles,
which makes a healthy and tasty substitute for pasta...

Servings: 4

Prep : 15 Minutes |

Cook: 15 Minutes
--(longer for larger spaghetti squash)

Posted by: Sandra

INGREDIENTS

1 (1.5 lb.) spaghetti squash

1 tablespoon olive oil

1/4 red onion, julienned

1 garlic clove, minced

1/4 teaspoon red pepper flakes

2 ripe roma tomatoes, chopped

1/4 cup jarred marinated and quartered artichoke hearts, roughly chopped

6 kalamata olives, quartered lengthwise

2 tablespoons jarred roasted red bell peppers, roughly chopped

3 tablespoons prepared basil pesto

½ teaspoon lemon juice

2 tablespoons feta cheese crumbles

METHOD

Pulp resembles spaghetti

Pierce squash with a paring knife (leave whole). Place on paper towel lined plate in microwave, and cook on high for 10 minutes, until squash is soft. Let stand 10 minutes to cool.

Amount  that a 2.5#
 squash yields

Meanwhile, heat olive oil in a large skillet over medium-high heat. Add onion and saute until tender. Add garlic, red pepper flakes, and saute for 30 seconds. Add the tomatoes, artichokes, kalamata olives, and roasted bell peppers; cook only until tomatoes are warm.  Cut the squash in half lengthwise, and use a large spoon to scoop out the pulp.  Add the pulp, basil pesto, lemon juice to skillet, and toss with tongs to incorporate with vegetables and to warm through.  Pour into serving dish, top with feta cheese crumbles, and serve warm. – Enjoy!

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Tip:  A very stress-free recipe to prepare, as you can prep all your other ingredients while the spaghetti squash microwaves.

SANDRA’S HOT DUNGENESS CRAB, ARTICHOKE and SPINACH DIP

A festive crowd-pleasing and year-round appetizer 
perfect for any occasion...

Serves: (4 to 6)

Prep: 10 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 cup cooked lump Dungeness crab meat

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

¼ 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 crab, 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 PORK ITALIAN RED SOUP with STEAMED RICE

I created this recipe using ingredients 
I readily had on hand this evening.
I must say, this is a keeper!

Servings: (4)

Prep: 5 mins. |
Cook: 25 to 30 mins.

Posted: by Sandra

INGREDIENTS

1 tablespoon olive oil

1.5 lbs. pork loin, cut into 1” x ½” strips

½ teaspoon freshly ground pepper

½ yellow onion, julienned

½ red bell pepper, julienned

1 stock of celery, diagonally sliced

2 garlic cloves, minced

1 (14.5 oz. can) Italian diced stewed tomatoes, with juices

2-1/2 cups low-sodium chicken broth

1 tablespoon tomato paste

1 tablespoon balsamic vinegar

1/2 tablespoon worcestershire sauce
1 tablespoon dried parsley

1 teaspoon dried basil

1 teaspoon dried oregano

2 cups romaine lettuce, julienned

Garnish:

--2 green onions, sliced

--Also, prepared steamed rice

METHOD

Heat a large skillet over medium-high heat with olive oil.  Add the pork and freshly ground pepper, and cook until lightly seared about 5 to 7 minutes.  Add the onions, red pepper, and celery, and saute until onions are translucent, about 5 to 7 minutes.  Add all the remaining ingredients, except the romaine lettuce and green onions.  Cover and reduce heat to low, and let it simmer for 15 minutes. 

Add the romaine lettuce, and stir just until wilted. 

Serve over steamed rice in bowls, and garnish each with green onions. ~ Enjoy!

SANDRA’S TASTY VENISON SALAMI FRIED RICE

I used homemade Venison Salami 
our brother in law 
Larry Harvey recently provided us...

Servings: (2)

Prep: 5 Mins. |
Cook: 15 Mins.

Posted by:  Sandra

INGREDIENTS

2 tablespoons light olive oil, divided

2 eggs

¼ cup yellow onion, diced

¼ cup celery, diced

¼ cup red bell pepper, diced

1 garlic clove, minced

¼ cup venison salami, diced

2 cups pre-steamed basmati rice

2 tablespoons ginger soy low-sodium sauce

¼ teaspoon freshly ground pepper

Garnish:

--1 green onion, sliced

--4 large cherry tomatoes, halved

METHOD

Heat a large skillet over medium heat with 1 tablespoon light olive oil.  Beat the eggs in a small bowl.  Scramble the eggs while breaking them up slightly, and set aside in a small bowl. 

Add the remaining 1 tablespoon of olive oil to skillet and heat to medium-high heat.  Add the onion, celery, and bell pepper to the skillet, and saute until onions are translucent, about 5 to 7 minutes.  Add the garlic, and saute for 30 seconds.  Add the diced venison salami, and saute for 1 minute.  Add the rice, and break it up to incorporate with other ingredients while sautéing.  Add the soy sauce and freshly ground pepper, and continue sautéing for a couple of more minutes.  Lastly, add the reserved scrambled eggs, and saute until warmed through.

Serve equally between two dinner plates, and garnish the fried rice with sliced green onions.  Place the cherry tomato halves along side – Enjoy!

SANDRA’S GREEK CUCUMBER TOMATO and GOAT CHEESE SALAD

A perfect salad that transports very 
well to your favorite functions ~ 
And, it's oh so delicious...

Servings: (4)
Prep: 15 Mins.
+ refrigeration time

Posted: by Sandra 

INGREDIENTS

***Salad:

1 english cucumber, rinsed, peel scored with a fork, and cut into ½” cubes
½ red bell pepper, seeded, deribbed, cut into ½” pieces
1 large tomato, cut into ½” cubes
¼ of an red onion, chopped
1 (2.25 oz. can) sliced black olives, drained (and/or pitted calamata olives)
1/4 cup, goat cheese, cubed

***Vinaigrette:

4 tablespoons, extra virgin olive oil
2 tablespoon red wine vinegar
Sea salt and freshly ground pepper, to taste
1 teaspoon dried oregano

***Bread croutons:

1 slice of bread
½ tablespoon extra virgin olive oil
½ teaspoon garlic powder
1 teaspoon dried parsley

METHOD

In a medium bowl, combine cucumber, bell pepper, tomatoes, onion, olives, and goat cheese.

In a small bowl, whisk vinaigrette with olive oil, red wine vinegar, oregano, sea salt and pepper, to taste.  Combine with vegetables and let stand for 30 minutes before serving.

Meanwhile, to make the croutons, heat a medium nonstick skillet with the olive oil to medium-high heat, and sprinkle them with garlic powder, and parsley.  Saute the croutons, until crispy, for about 5 minutes, and set aside.

Once the Greek Salad has been refrigerated for 30 minutes, serve equally amongst four salad plates, and top with croutons. – Enjoy!

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Tips:  I most successfully cube my goat cheese using dental floss vs a knife.  Also, if you are using a regular cucumber, please peel and remove seeds before cutting it into cubes.

SANDRA'S ASIAN PORK ROLL APPETIZER

I created this recipe when I had an extra pork tenderloin and was craving an Asian dish, 
and they turned out to be a superbly delicious appetizer...

Yields: (18 to 20 rolls; cut in half makes 36 to 40 appetizers)

Prep: 30 Mins.
Marinade 1 - 4 Hrs.
Bake: 15 to 20 Mins.

INGREDIENTS

1-1/2 pound center cut pork tenderloin

1/2 red onion, julienned (separate thin pieces)
½ each orange, and green bell pepper, julienned
2 cloves garlic, grated

3 tablespoons soy sauce

3 tablespoons honey

¼ teaspoon sesame oil

Ingredients laid out:
 1 pork round flattened...

1 tablespoon rice wine vinegar

3 tablespoons hoisin sauce
--(An Asian-type of BBQ sauce)

2 teaspoon fresh ginger root, grated

1 tablespoon toasted sesame seeds

¼ cup olive oil

1/8 teaspoon ground pepper

-- Garnish with freshly chopped parsley

METHOD

Trim any excess fat on pork, and cut into ½” thick, round slices.

Adding veggies to flattened pork...

Flatten meat slices with a mallet (or small heavy-bottomed, flat saucepan) between in a Ziploc bag (slightly moistened with water to prevent sticking) until doubled in size. Place julienned red onion slices nearest you on flattened meat slice and roll up. Repeat to form remaining rolls.

First stuffed pork roll...

In a small non-reactive bowl (glass or ceramic), whisk together garlic, soy sauce, honey, sesame oil, rice wine vinegar, hoisin sauce, ginger root, sesame seeds, and ground pepper. Slowly drizzle olive oil while whisking into marinade to form an emulsion. Pour Asian marinade into a non-reactive glass 9”x13”x2" square baking dish (or a round one as I used). Roll pork rolls to coat with marinade in baking dish, and place them touching, seam side down. Cover and let marinade in refrigerator for a minimum of 1 hour or up to 4 hours. Remove from refrigerator and allow to return to room temperature for 30 minutes.

Meanwhile, preheat oven to 400 degrees.

Hot out of the oven...

Bake, uncovered, 15 to 20 minutes (basting half way through) until meat is no longer pink in center; cut to test or they should register 155 to 160 degrees on a meat thermometer when done. Let rest covered with foil for 5 minutes for juices to redistribute.

To serve, cut rolls in half diagonally and place on decorative serving platter and sprinkle with fresh parsley. Serve hot or warm – Enjoy!

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Tips: When transporting, I prepare and bake the rolls ahead of time, and place them in a microwavable/ovenproof dish, so I can reheat in the microwave or oven for a couple of minutes before serving.

Also, we like our veggies crisp-tender, so if you prefer them tender you might choose to saute the julienned onion and bell pepper beforehand for 3 to 5 minutes.

SANDRA'S GRILLED FRESH VEGETABLE MEDLEY

I was inspired by my brother 
who barbecued
while visiting me here in Juneau 
when he grilled a similar side dish...

Servings: (2 to 4)
Prep: 5 Mins. |
Grill: 10 to 15 Mins.,
depending desired crispiness

Posted: by Sandra at:

Special Equipment: 
--Grilling Basket
--Charcoal Grill (preferably)


INGREDIENTS

1 red onion, chopped into 1” pieces
1 red bell pepper, chopped into 1” pieces
1 yellow bell pepper, chopped into 1” pieces
1 zucchini, quartered lengthwise, and chopped into 1” pieces
1 cup of crimini mushrooms, quartered lengthwise
--(or button mushrooms)
2 teaspoons olive oil
kosher salt, and ground pepper, to taste
½ cup store-bought yoshida sauce
--(or for Sandra’s recipe, click here: Sandra's Homemade Yoshida Sauce)

METHOD

Set an empty heatproof medium bowl aside with the grilling basket inside of it, including another small bowl with containing just the yoshida sauce with a basting brush, and a set of tongs.

In a large ziploc bag, place all the cut up veggies into it, and drizzle with olive oil. Sprinkle them with kosher salt, and ground pepper, to taste. Toss to coat inside the veggies inside bag, and pour into the grilling basket sitting inside the medium bowl (this is to prevent drips while transporting back and forth to grill).

Place just the grilling basket of seasoned veggies on the grill over indirect heat, and using the pastry brush – dip it in the yoshida sauce and let the sauce drizzle over the veggies, an then give them a gentle toss with tongs. Repeat every 2 minutes, until your desired crisp-tender doneness is achieved; about 10 to 15 minutes. – Enjoy!


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Tip: This sounds like a lot of veggies, but believe me they cook down quite a bit.  I’m sure you’ll love this recipe – it’s one of our “go-to” side dishes for sure. Also, you might wish to incorporate 1” pieces of summer squash, asparagus, green beans, etc. Let your imagination go wild! Further,  feel free to roast them using a baking pan at 400 degrees in the oven for the same amount of time using the same method to drizzle the sauce every couple of minutes.

SANDRA'S SUPERB GRILLED SALMON KABOBS

What a blast to prepare,
and they surely provide for a
spectacular and
scrumptious presentation...

Servings: (4 = 2 skewers ea.)
Prep: 10 mins. |
Grill: 10 mins.

You will need 8 (10”) skewers.  Pre-soak wooden skewers for 30 minutes in water beforehand, or use metal skewers.

INGREDIENTS

2 teaspoons fresh dill, minced (or ½ teaspoon dry)
2 teaspoons olive oil
2 cloves garlic, minced
1 teaspoon freshly grated lemon zest
1 teaspoon lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 lb. salmon fillet, skinned and cut into 1”x2” pieces

--Prepared pita bread, cut into triangles (for serving)

METHOD

Preheat indoor/outdoor grill to medium-high heat. Oil a folded paper towel, hold it with tongs, and rub it over the rack or grill pan.

Combine dill, oil, garlic, lemon zest, lemon juice, kosher salt and freshly ground pepper in a medium bowl. Add salmon; toss to coat. Cover and marinate for at least 15 minutes, but no longer than 30 minutes, turning once.

Divide salmon pieces among 8 skewers (discard the marinade). Grill the skewers, carefully turning once after 5 minutes (if using metal skewers, use oven mitts because they’ll be ‘hot’), continue cooking salmon until cooked through, 8 to 10 minutes total (do not disturb them otherwise). Serve immediately with pita triangles - Enjoy!


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Tip: You can also make vegetable kabobs at the same time using red onion, red bell pepper, and tomato chunks drizzled with olive oil, kosher salt and ground pepper on alternate skewers, just as I did (only put them on 10 mins. earlier, as they take a bit longer to cook.)

SANDRA'S TANTALIZING HALIBUT TROPICAL QUESADILLAS

A beautiful and refreshing 
twist on typical quesadillas...

Serves (2)
Prep: 5 mins. |
Cook: 4 mins.

Posted by Sandra

INGREDIENTS:

-4 (10”) flour tortillas
-1 sm. jar of mango salsa (or peach)
-1 cooked halibut steak, broken into small pieces
-4 slices of canadian bacon, chopped
-1 (8 oz.) can crushed pineapple, drained
-¼ cup chopped yellow bell pepper
-1 green onion, finely chopped
-1/2 cup mexican blend cheese, grated (or more, if desired)

METHOD:

Lightly spray a medium nonstick skillet with oil, and heat to medium.

Meanwhile, layout 2 of the tortillas and spread each with a layer of salsa; topping each equally with remaining ingredients. Gently place one of the filled tortillas in the heated skillet, and then top with a plain tortilla and cook for 2 minutes over medium heat, and then flip and continue cooking for 2 more minutes on the other side. Repeat to make the second quesadilla.

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TIP: These quesadillas are wonderful served with a side of assorted melon chunks, or a garden salad. I also make them on the grill, which adds even more flavor, including using pepper jack cheese instead for a bit of a spicier kick.