SANDRA’S EXOTIC CURRIED COCONUT CHICKEN

An incredible and delicious

chicken curry entree

that’s guaranteed

to warm your soul...

Servings: (6 to 8)

Prep: 5 Minutes

Cook: 1 Hour-20 Mins.

INGREDIENTS

Chicken Curry:

2 tablespoons extra virgin olive oil

2 tablespoons curry powder

1/2 onion, thinly sliced

½ red bell pepper, thinly sliced

2 garlic cloves, minced

Pinch of red pepper flakes

1 stick of lemon grass

--(or 1 teaspoon lemon grass paste)

3 boneless skinless chicken breasts, cut into ½” cubes

1 teaspoon kosher salt

1/2 teaspoon white pepper

Lemon Grass Paste
found in the produce
section of market

1 (14 oz. can) coconut milk (not lite, or cream)

1 (14 oz. can) diced tomatoes, with juice

1 (14 oz. can) tomato sauce

3 tablespoons honey

Side options:

--Prepared steamed Jasmine rice

--Prepared steamed broccoli

METHOD:

Heat olive oil and curry powder in a dutch oven over medium-high heat, and saute for 2 minutes.

Stir in onions and bell pepper, and saute until onions are translucent, about 7 minutes.  

Add garlic, red pepper flakes and lemon grass, and saute for 30 seconds. 

Add chicken cubes, kosher salt, and white pepper; toss to coat. Reduce heat to medium, and cook for 10 minutes, while occasionally stirring. 

Add coconut milk, diced tomatoes with juices, tomato sauce, and honey; stir to combine. 

Stir to combine, and bring to a gentle boil.  Reduce heat to low to simmer and cook, uncovered, while occasionally stirring for approximately 1 hour to allow sauce to reduce by half (from what's shown below) and for flavors to meld. 

(Meanwhile, prepare steamed jasmine rice and broccoli, if making.)

Toss stick of lemon grass (if using).

Serve curried coconut chicken over jasmine rice with steamed broccoli on the side. ~ Enjoy!

SANDRA’S BROCCOLI PESTO SAUCE

A superbly healthy pesto
that you can prepare in 5 minutes
(see *Tip below for various options)...

Yields: (2 cups)

Prep: 5 Mins.

INGREDIENTS

4 cups organic broccoli florets

½ cup crumbled walnuts

2 organic garlic cloves

½ cup grated Parmesan and Pecorino Romano cheese

1 teaspoon fine-grained sea salt

½ teaspoon freshly ground pepper

½ cup fresh organic lemon juice

1/3 cup organic olive oil

1/3 cup organic canola oil

METHOD

In a food processor, pulse broccoli, walnuts, cloves, cheese, sea salt, and pepper until finely chopped.  Mix the oils and lemon juice in a 2-cup glass measuring cup, and slowly drizzle through spout of food processor while pulsing until smooth.

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*Tip:  A great pesto sauce to serve over hot pasta (reserve ½ cup pasta water for a creamier sauce), as a spread on bagels or crusty slices of bread, over omelets, or spreading on hot fillets of salmon.

Sandra's Tri-Color Rotini with Broccoli Pesto Sauce

SANDRA’S TRI-COLOR ROTINI with a BROCCOLI PESTO SAUCE

A meal you can prepare within
15 minutes, and still have pesto
sauce leftover to further enjoy (see *Tip below)...

Servings: (4)

Prep: 5 Mins.

Cook: 10 Mins.

INGREDIENTS

Pasta:

12 oz. Tri-Color Rotini (I prefer Barilla brand)

Pesto Sauce:

4 cups organic broccoli florets

½ cup crumbled walnuts

2 organic garlic cloves

½ cup grated Parmesan and Pecorino Romano cheese

1 teaspoon fine-grained sea salt

½ teaspoon freshly ground pepper

½ cup fresh organic lemon juice

1/3 cup organic olive oil

1/3 cup organic canola oil

Garnish:

--1 roma tomato, chopped

--4 sprigs of parsley

METHOD

Prepare pasta according to package directions.  Drain, while reserving ½ cup pasta water.

Sandra's Broccoli Pesto Sauce

Meanwhile, in a food processor, pulse broccoli, walnuts, cloves, cheese, sea salt, and pepper until finely minced.  Mix the oils and lemon juice in a 2-cup glass-measuring cup, and slowly drizzle through spout of food processor while pulsing until smooth.

Return hot, drained pasta back to pot, and toss with desired amount of pesto (I used 1 cup), adding ½ cup of hot pasta water to provide for a creamier sauce.  Garnish with freshly chopped roma tomatoes and sprigs of parsley, and serve. ~ Enjoy!

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*Tip:  A great pesto sauce to serve as a spread on bagels or crusty slices of bread, over omelets, or for spreading on hot fillets of salmon or halibut, or as a base sauce for pizzas, and so on.

SANDRA’S RADIANT KIELBASA and BROCCOLI FRIED RICE

A complete, radiant,
and delicious meal you can
quickly prepare with leftover rice...

Servings: (6)

Prep:  10 Mins.

Cook:  15 Mins.

INGREDIENTS

2 eggs, beaten

½ lb. (1/2 ring) smoked kielbasa, cut into ½” cubes

Freshly ground pepper, to taste

½ cup chopped yellow onion

½ cup chopped celery

1 cup fresh broccoli florets, cut into smaller pieces

1 garlic clove, minced

Pinch of Chinese five spice seasoning

Pinch of ground ginger

4 cups prepared, steamed basmati rice

3 tablespoons low-sodium soy sauce

METHOD

Heat large nonstick skillet to medium-low heat.  Spray skillet with olive oil and add the beaten eggs; scramble, and remove to one side of a large plate.  Turn the heat to medium, and brown the kielbasa with freshly ground pepper, to taste.  Retain drippings in skillet, and remove the browned kielbasa with a slotted spoon to the other half of the plate (aside the scrambled eggs), and set aside.  Add to the skillet the onion, celery, broccoli florets, Chinese five spice, and ginger and saute until onions are translucent for about 5 minutes.  Add the garlic and saute 30 seconds.  Return the kielbasa to the skillet, along with the cooked rice, and soy sauce; mix to combine while sautéing for 5 minutes longer.  Add the scrambled eggs; folding to combine, then serve. ~ Enjoy!

SANDRA’S TASTY RED POTATO BACON and FRESH VEGETABLE SOUP



I have a produce order arriving today, 
so I created this wonderful soup 
with ingredients on hand - 
It's spectacular - I hope you try it...

Servings: (6)
Prep: 5 Mins. |
Cook: 20 to 25 Mins.

Posted by Sandra

INGREDIENTS:

4 slices smoky bacon, cut into 1” slices
5 red potatoes, scrubbed and cut into ½” cubes
1 Vidalia onion, roughly chopped
1 carrot, scrubbed and chopped
1 red bell pepper, roughly chopped
1 small jalapeno, de-seeded and deribbed, and finely chopped
2 garlic cloves, minced
¼ teaspoon freshly ground pepper
¼ teaspoon Creole seasoning (or Cajun)
4 cups beef broth
1 tablespoon red wine vinegar
1 (14 oz. jar) prepared pizza sauce [or 1-2/3 cup of my homemade recipe here]
1 teaspoon dried sweet basil
1 bunch fresh broccoli florets, cut in half

METHOD:

Heat a heavy-bottom pot over medium-high heat, and brown the bacon. Remove bacon pieces and drain on a paper towel lined plate, while reserving 2 tablespoons drippings in pot. Add all the remaining ingredients, except browned bacon and broccoli, cover, and bring to boil. Reduce heat to a simmer and cook for 10 minutes. Add the bacon and broccoli florets, and re-cover, and continue to simmer for an additional 10 to 15 minutes, just until potatoes are tender – Enjoy.


------------------------


Tip: I like to serve this hearty soup with a nice garden salad and/or warm crispy bread on the side ;)

SANDRA’S VIBRANT BROCCOLI BACON and TOMATO SALAD

I've been making this salad for functions
that I have attended over the years, and this
somewhat resembles the flavors
of a BLT; a crunchy salad...

Servings (4 to 6)
Prep/Cook: 10 Mins.

Posted: by Sandra

INGREDIENTS

***Salad:
2 heads broccoli, florets only (reserve stems for making veggie broth, or soups)
2 roma tomatoes, chopped
2 tablespoons pine nuts, toasted
¼ cup raisins
4 strips bacon, cut in half crosswise

***Dressing:
¼ cup mayonnaise
2 tablespoons honey
1 tablespoon lemon juice

METHOD

Bring a medium saucepan filled ½ full of water. Cut the broccoli florets into smaller pieces. Add the florets to the boiling water to blanche for 30 seconds. Drain into sieve/colander, and immediately run florets under cold running tap water to stop cooking process and retain vibrant green color. Set aside to drain.

Meanwhile, heat a medium and dry non-stick skillet over medium heat. Add the pine nuts and toast, while occasionally stirring until golden and fragrant, for a couple of minutes, and remove to a small plate and set aside.

In the same medium skillet, turn the heat to medium-high, and add the half strips of bacon, and brown until crispy. Place on paper towels to drain, and chop into bacon bits.

To make the dressing, add mayonnaise, honey, and lemon juice to a medium bowl, and then whisk until smooth. Add the blanched broccoli, tomatoes, raisins, bacon, and toss to combine. Let salad set for about 20 minutes in refrigerator for flavors to meld. Sprinkle with toasted pine nuts just before serving. – Enjoy!


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Tip: You can make this salad sweeter, or less sweeter by adding more/less honey to the dressing...(I like mine a bit sweeter though.)

SANDRA'S CRISPY BROCCOLI STEM and ZUCCHINI MEDALLIONS with HOMEMADE RANCH DIP

I developed this recipe 
because I tend to have a hard time 
tossing perfectly good broccoli stems.  
As it turned out, these medallions 
are a splendid side dish 
or served as an appetizer...

Servings (6)
Prep: 10 Mins. |
Cook: 4 to 6 Mins.

Posted by Sandra

INGREDIENTS

--Peanut oil for frying
2 cups broccoli stems, peeled, and cut into 3/4” medallions
2 medium zucchini, cut into 3/4" medallions
1/4 cup yellow corn meal
1/2 cup all-purpose flour
½ teaspoon garlic powder
½ teaspoon onion powder
3 tablespoons parmesan, grated
1/4 teaspoon cayenne
½ teaspoon kosher salt
¼ teaspoon ground pepper
2 eggs, beaten with a tiny bit of water

***Ranch Dip, click here for recipe: Sandra's Homemade Ranch Dip)

METHOD

Mix together the ranch dipping sauce ingredients in a small serving bowl and refrigerate until ready to serve.

Heat 1/2" of peanut oil in a skillet over medium-high heat. Meanwhile, add the corn meal, flour, garlic powder, onion powder, basil, parmesan, cayenne, kosher salt and ground pepper in large ziploc bag, and set aside.

In a medium bowl, beat the eggs with a tiny bit of water, and set aside.

Dry the vegetables with a paper towel. Working in small batches, toss the vegetable medallions in the beaten eggs, then coat in the flour/cornmeal mixture to cover completely. Place breaded medallions into the oil for 2 to 3 minutes per side, just until lightly golden brown, flip over and continue cooking on other side until golden and crisp. Season with a sprinkling of kosher salt while hot, cool for a couple of minutes, and serve with ranch dipping sauce on the side. ~ Enjoy!

SANDRA'S BROCCOLI CHEDDAR and SMASHED POTATO BAKE

You definitely can't miss with this side dish...

Servings: (6)
Prep: 15 to 20 Mins. |
Bake: 20 to 25

Posted by Sandra

INGREDIENTS

2 lbs. red potatoes, scrubbed, and cut into 1” cubes
1 tablespoon olive oil
1/2 spanish onion, chopped
2 garlic cloves, minced
3 cups broccoli florets, chopped fairly small
1/2 cup sour cream
1/4 cup milk
4 tablespoons unsalted butter
kosher salt and freshly ground pepper, to taste
1/4 cup panko breadcrumbs
1 cup medium shredded cheddar cheese ~ divided
--Garnish: 1 tablespoon freshly chopped parsley

METHOD

Cook the potatoes in boiling water for 10-15 minutes, until tender.

Meanwhile, heat olive oil over medium heat in a large saute pan, add the onion and saute 5 minutes until translucent, add the garlic and saute for 30 seconds more, and set aside.

Place the florets in a microwave safe bowl with 3 tablespoons of water, cover with a damp paper towel, and cook on high for 5 minutes until tender, drain, and set aside.

In the interim, preheat oven to 375 degrees.

Drain the potatoes, and return to the pot or a large bowl. Mash with the sour cream, butter and milk. Add the onion, garlic, broccoli, and 1/2 cup cheddar cheese, then stir well to combine. Season with salt and pepper, to taste.

Spray a 9”x9” or 10” round baking dish with cooking spray. Place mashed potato mixture in the baking dish, and top with panko crumbs and remaining ½ cup cheddar cheese. Bake at for 20 to 25 minutes, until the crust is lightly golden brown, and sprinkle with fresh parsley. – Enjoy!

SANDRA'S BROCCOLI-CHEDDAR CHICKEN over RICE

This 15-minute dish is excellent for 
using up leftover chicken or turkey...

Serves (4)
Prep/Cook: about 15 Mins.

Posted by Sandra

INGREDIENTS

2 bags of boil in bag rice (recommend Uncle Ben’s)
2 tablespoons light olive oil
1/2 onion, diced
1 bunch of broccoli, cut into small florets
¼ teaspoon each of onion and garlic powder
pinch of red pepper flakes
kosher salt and ground pepper, to taste
2 cups cooked chicken, cubed
1 (10.75 oz.can) low-sodium condensed cream of chicken soup (recommend Campbell’s Healthy Request)
1/2 (empty soup) can of milk
1 teaspoon dried parsley
2/3 cup cheddar cheese, shredded

METHOD

Bring 8 cups water to a boil in a 4-qt. saucepan, and add bags of rice, and boil, uncovered for 12 minutes.

Meanwhile, heat a large skillet with the olive oil over medium heat. Add the onion, broccoli florets, garlic and onion powder, red pepper flakes, and saute until onions are translucent and the broccoli florets are crisp-tender, about 5 to 7 minutes. Add the chicken cubes; stirring to combine. Add can of cream of chicken soup, milk, and dried parsley; mixing to combine. Add the shredded cheddar cheese, and fold, just until melted. Taste for seasonings, and add additional kosher salt and ground pepper, if desired.

Rice should be done right about now, so using tongs remove the bags of rice, and drain. Cut open bags, and place rice onto a serving platter while fluffing with a fork, and top with cheesy chicken sauce – Enjoy!

SANDRA'S TRIPLE-BAKED CHEDDAR BROCCOLI and BACON POTATO

Oh my, these are fabulous and a 1/2 of a triple-baked potato
with your favorite main dish will be utmost satisfying...

Servings: (2)
Prep: 5 Mins. |
Bake 30 Mins.

Posted by Sandra

INGREDIENTS

1) Par-Bake in Microwave
1 large russet potato, scrubbed and pierced

2) Finish Baking in Oven
baking spray
pinch of garlic powder
pinch of onion powder

3) Baked a Final Time Stuffed
1 strip bacon, cut into ½” strips
2 tablespoons spanish onion, chopped
1 small clove of garlic, minced
3 tablespoons frozen broccoli florets, thawed, and chopped
3 tablespoons sour cream
2 heaping tablespoons cheddar cheese, grated
kosher salt and ground pepper to taste

***Topping
--2 tablespoons cheddar cheese, grated

METHOD

Preheat oven to 350 degrees.

Scrub and pierce potato, and par-bake in microwave on high for 5 minutes. Carefully remove from microwave (it’ll be hot), and place on a sheet of tin foil. Spray the potato all over with baking spray, and sprinkle lightly with garlic and onion powder all over, then roll up and place in preheated conventional oven for 15 minutes.

Meanwhile, place a medium skillet over medium-heat, and brown bacon until crispy. Remove bacon to a paper towel lined saucer, reserving drippings. Add the onion to skillet, and saute until translucent. Add the garlic and saute for 30 seconds. Add the broccoli, sour cream, 2 tablespoons cheddar cheese, and kosher salt and ground pepper, to taste, and remove from heat.

Remove the potato from the oven, unwrap from tin foil, and using tongs cut the potato in half lengthwise. Using a tablespoon, scoop out flesh while leaving ¼” of the walls of the potato intact. Place the scooped out potato flesh into skillet, and mash the mixture with a fork, then stir to combine. Generously stuff the potato halves with the filling, and top with remaining cheddar cheese, and bake on a foil-lined baking sheet for 12 to 15 minutes, until warmed through and cheese on top has melted. Remove from oven, and sprinkle with crispy bacon. - Enjoy!

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 CRISP-TENDER BROCCOLI with an ASIAN TWIST

This dish is very similar
to an awesome and warm Asian Salad...

Servings: (4)
Prep: 10 mins. |
Cook: 2 mins.
Posted by Sandra

INGREDIENTS

2 heads of broccoli, cut to bite-sized pieces
Sesame oil for drizzling
2 teaspoons sesame seeds, toasted
½ teaspoon crushed red pepper flakes
Kosher salt and ground pepper, to taste

METHOD

Place a medium pot of water over medium-high heat and bring to a boil. Once the water is boiling, submerge the broccoli for 2 minutes. Remove and drain in colander.

Place hot broccoli into serving bowl, and lightly drizzle with sesame seed oil, sprinkle with toasted sesame seeds, crushed red pepper flakes, and kosher salt and pepper, to taste. Toss to combine, and serve. – Enjoy!


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Tip: I like my vegetables crisp-tender, and this is a fantastic recipe that is quick and easy, but still very flavorful with just the right texture to serve alongside most any main dish!

SANDRA'S CHICKEN BROCCOLI and BACON QUICHE (similar to a frittata)

A splendid main dish to serve during any time of day,
including at brunches, or on special holiday mornings,
or on weekends...

Servings: (6)
Cook Time: 35 minutes |
Total Time: 50 minutes

Posted by Sandra

INGREDIENTS:

2 slices of bacon, browned and crumbled
1 yellow onion, chopped
1 (12 oz. pkg.) frozen chopped broccoli, thawed and drained
1-1/2 cups medium cheddar cheese, shredded
1/2 cup havarti cheese, shredded
2 cooked skinless and boneless chicken breasts, roughly shredded
1-1/3 cups milk
3 eggs, lightly beaten
3/4 cup baking mix (use Bisquick - or my recipe: Sandra's Homemade Baking Mix)
1/2 teaspoon fine-grain kosher salt
1/8 teaspoon freshly ground pepper
1/2 teaspoon Italian seasoning herb blend
3 tablespoons parmesan cheese, grated

Garnish:
1 tomato, cut into wedges

METHOD:

Preheat oven to 375 degrees. Spray a 10" decorative pie dish with baking spray and dust lightly with all-purpose flour, and set aside.

In medium saucepan, heat to medium-heat, and brown the bacon, then drain bacon strips on a paper-towel lined plate, and crumble when cooled. Retain drippings in the skillet, and add the onion, and cook until its translucent. Add thawed broccoli, and cook until any remaining liquid evaporates.

Place onion and broccoli mixture in prepared pie dish; let cool for 10 minutes. Layer cheddar cheese, havarti cheese, and the chicken over broccoli mixture.

In medium bowl combine remaining ingredients and beat until smooth. Pour into pie dish and bake for 45 to 50 minutes, until puffed and set. Top with parmesan cheese and return to oven for 5 minutes longer, just to melt cheese. Serve slices of chicken-broccoli-bacon quiche, with tomato wedges alongside. - Enjoy!


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Tip: You can also make this with ham or turkey, and other veggies or cheese choices.

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 BOUNTIFUL BROCCOLI SALAD SUPREME

A salad that is so very healthy
and tasty, it'll have you going back for more...

Serves (6)
Prep: 10 mins. |
Set time: 30 mins.

Posted by Sandra

INGREDIENTS

***Salad
- 2 heads of broccoli (flowerets only) – cut into bite-size pieces
- ¼ cup raisins
- ¼ cup green onion, finely chopped

***Dressing
- ½ cup mayonnaise
- 1 tablespoon cider vinegar
- 2 tablespoons granulated sugar
- ½ teaspoon garlic powder
- Freshly ground pepper, to taste

***Last-minute additions:
- 2 strips bacon, sliced, then browned
- 2 tablespoons toasted sunflower seeds

METHOD

In a small bowl, combine mayonnaise, vinegar, sugar, garlic powder, and pepper. Blend together until smooth; set aside for flavors to meld.

In a medium dry skillet heat to medium heat, and add the sunflower seeds and toast just a couple of minutes just until fragrant (do not burn). Remove to a small bowl and set aside. In the same skillet raise temp. to medium-high, add the bacon slices and cook until crispy. Remove and let cool on paper-towel covered plate.

In medium bowl, combine all salad ingredients and pour dressing onto broccoli mixture. Toss salad to combine, and refrigerate 30 minutes prior to serving.

Just before serving, finely chop the bacon into small bits, and add to mixture, along with the sunflower seeds. Toss the salad, serve, and enjoy!

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Tip: At times I’ll add radish slices. BTW: Leftovers are delicious...if there are any. Also, this is an often-requested salad for gatherings!