SANDRA'S ALASKAN HOMEMADE ICED TEA

An easy, inexpensive and healthy beverage
to prepare and serve

on those beautiful sunny days with your loved ones...

Yields: (1 quart)

Prep: 15 Mins.

INGREDIENTS

7 tea bags (Green Tea, Oolong, Lipton, or your choice of herbal tea)

2 cups boiling water

2 tablespoons fireweed honey [click for recipe]

1 tablespoon freshly squeezed lemon juice

2 cups cold water

METHOD

Heat 2 cups of water to boiling in a teapot. Pour into a 4-cup glass (heatproof) measuring cup, filling up to the 2-cup point. Steep for 10 minutes, exactly (set a timer).

After squeezing the teabags using a slotted spoon, discard them.

Add the fireweed honey and lemon juice, stir to combine.  Add cold water until the 4-cup liquid measure is reached; stir a final time to incorporate.

Pour sweetened tea into a 1-quart pitcher. To serve, pour over ice in individual glasses.

Store in a pitcher, covered, in refrigerator. ~ Enjoy!

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Tip:

To ensure maximum flavor of your iced tea, make sure your ice cubes are freshly made, as they change flavor over time when too old.

SANDRA’S MEXICAN HAM, SWEET POTATO 'N BLACK BEAN CHILI and CORNBREAD

An incredibly hearty and healthy chili you're able to prepare in one pot 

that's ready to serve in an hour...

Servings (8 to 10)

Prep: 15 Mins.

Cook: 45 Mins.

INGREDIENTS

Grateful to use fresh
lime juice from my newly
picked Bearrs Limes
harvested off of
my indoor dwarf citrus tree...

2 (14.5 oz. cans) Mexican diced tomatoes, undrained

1 (15 oz. can) black beans, undrained

2 cups low-sodium beef broth 

2 tablespoons chili powder 

1 tablespoon ground cumin

2 teaspoons smoked paprika

1 teaspoon dried oregano

1 bay leaf

1/2 teaspoon freshly ground pepper

1 tablespoon honey

1 tablespoon freshly squeezed lime juice

4 small sweet potatoes (or 2 large), peeled and roughly chopped into 1” pieces

1 medium red onion, chopped

2 garlic cloves, minced

2 cups cured, smoked ham, roughly chopped into 1” pieces

--Prepared recipe: Sandra’s Mexican-Style Premium Cornbread

METHOD

Combine all ingredients in dutch oven, or heavy-bottom pot, and stir to combine. Bring to boil, then reduce heat to low, cover, and 'gently' simmer for 45 minutes, while occasionally stirring. 

(Meanwhile, prepare cornbread recipe listed below so it is ready when chili has finished cooking.)

Ready to serve... 

Toss bay leaf, and serve with Sandra’s Mexican-Style Premium Cornbread alongside (shown below). ~ Enjoy!

Sandra’s Mexican-Style Premium Cornbread
(Click here for recipe)...

SANDRA’S SMOKIN' BARBECUE BAKED BEANS

These Smokin' Baked Beans are a splendid

addition to any get-together, especially when

served with Orange-Mango Ribs 

and a side of Coleslaw...

Servings: (10 to 12)

Prep:  15 Mins.

Cook 40 Mins.

INGREDIENTS

12 ozs. thick hickory center-cut smoked bacon, cut into 1” thick strips

2 tablespoons bacon drippings

1 cup chopped Spanish (yellow) onion

2 cloves fresh garlic, minced

1/3 cup chopped orange bell pepper

1 diced fresh jalapeno, retaining ribs and seeds

2 (28 oz. cans) Bushes Orginnal Baked Beans

1 (14 oz. can) black beans, drained and rinsed

1-1/2 cups Bull’s Eye Original barbecue sauce

1 tablespoon molasses

¼ cup ketchup

2 tablespoons French’s yellow mustard

1 teaspoon smoked paprika

METHOD

Fry bacon slices in a dutch oven over medium-high heat until crisp, and remove with a slotted spoon to a paper towel-lined plate, then set aside.  Reserve 2 tablespoons of drippings. Saute onions, orange bell pepper, and jalapeno in reserved bacon drippings until onions are translucent.  Add the minced garlic and saute for 30 seconds.  Stir in beans, barbecue sauce, molasses, ketchup, mustard, and smoked paprika. Cover dutch oven and simmer over low heat for 30 minutes, while occasionally stirring.

Toss in the reserved bacon slices and stir to incorporate, then serve.  Enjoy!

Optional additions:

Orange-Mango Ribs Recipe

Best Coleslaw Recipe

SANDRA'S TAKE-ME-AWAY CHAI TEA

I took an afternoon break
from work when
this recipe came to mind ~
Needless to say, I now often enjoy
sipping this refreshing beverage...

Yields: (4 cups)
Prep: 3 Mins. |
Cook: 4 Mins.

Posted by Sandra

INGREDIENTS

2 cups filtered water
2 generous tablespoons of loose black tea leaves
½” piece of fresh ginger, peeled
--(I keep mine in ½” pieces already peeled in the freezer)
1 whole cinnamon stick
2 whole cloves
½ teaspoon ground cardamom
1 vanilla bean split, and inner pods removed, or ½ tsp. vanilla extract
Dash freshly grated nutmeg
4 tablespoons honey (or click for: Sandra's Homemade Fireweed Honey)
2 cups milk

METHOD

In a medium saucepan, add all ingredients except milk and place over high heat just until boiling, and then reduce heat to a simmer for 3 minutes, while occasionally stirring. Add milk and heat just prior to boiling point, and remove from heat. Strain Chai Tea through a fine mesh strainer into a 4-cup glass measuring container (as it is heatproof).

Serve hot with a cinnamon stick and a pinch of cardamom, or chilled in a tall glass filled with ice and a fresh sprig of mint.


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Tip: Refrigerate any unused Chai Tea, and then reheat via your typical method and/or froth with your cappuccino maker.

SANDRA'S VENISON CRACKED-BLACK STEAK

This is one of our must-have entrees 
after the Southeast Alaska
fall deer hunting season is over...

Serves (4)
Prep Time: 5 mins. |
Sear: 15 mins.

Posted by Sandra

INGREDIENTS

2 pounds 1" thick venison steaks (deer meat)

2 teaspoons roughly cracked black pepper

2 teaspoons course kosher salt

1 tablespoon unsalted butter
1/2 tablespoon extra virgin olive oil

METHOD

Dry the venison steaks with paper towels.  Rub lightly with some olive oil, and season generously with cracked pepper and course salt.

Melt butter in a small saucepan over low heat; skim off solids (the 'milky' substance that forms) and discard.

Transfer clarified butter with the olive oil to a large skillet and heat over medium-high heat. Saute venison steaks in large skillet for about 7-1/2 minutes each side to sear for medium rare, a total of 15 minutes.

Remove from heat and let stand for 4 to 5 minutes to allow juices to redistribute before slicing against the grain, diagonally, into long strips. Serve immediately. ~ Enjoy!