SANDRA’S QUICK AND TASTY CHICKEN FRIED STEAK

This recipe includes an egg dredge

spiked with Sriracha sauce that provides

an excellent flavor without being too spicy...

Servings: 2

Prep Time: 10 Minutes

Cook Time: 10 to 14 Minutes

INGREDIENTS

2 (1” thick) steaks/fillets

--(of beef, venison, moose, buffalo, chicken, or turkey)

1 cup all-purpose flour

2 eggs

½ teaspoon Sriracha (an Asian hot sauce)

¼ teaspoon freshly ground pepper

¼ teaspoon kosher salt

½ teaspoon granulated garlic

½ teaspoon granulated onion

2 tablespoons olive oil

--Prepared potato salad

METHOD

Pound the steaks/fillets using the cuber edge of meat mallet to about ½” thickness (or we use our Cabela’s Manual Meat Cuber to do so that can be purchased online, so I used venison cubed steaks).

Place flour in a shallow bowl. Whisk together in a separate shallow bowl the eggs, sriracha, pepper, salt, and granulated garlic and onion.  Dredge each steak first in the flour, then in the egg dredge, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.

Heat the olive oil in a nonstick skillet to medium-high heat.  Cook the steaks until evenly golden brown, 5 to 7 minutes per side, then serve with potato salad. ~ Enjoy!

Sandra's Best Potato Salad Recipe

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

Tips: I like to top my Chicken Fried Steak with A.1. Steak Sauce, while my husband prefers Ketchup, and these steaks are also wonderful drizzled with hot gravy and mashed potatoes as a side dish.

SANDRA’S BUFFALO PULLED-CHICKEN BURGERS

All the ingredients 
for a perfect game day feast...

Servings: (4)
Prep: 5 Mins. |
Cook: 7 to 10 Mins.

Posted by Sandra

***Chicken:
2 cups cooked, skinless, boneless chicken, shredded

*** Sauce:
2 tablespoons butter, melted
½ cup bottled chili sauce
--(or, for Sandra's recipe, click here: Homemade Chili Sauce)
1 dash sriracha sauce (hot sauce)
1 teaspoon cider vinegar
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon chili powder
¼ teaspoon dry mustard
¼ teaspoon celery seed
½ teaspoon molasses

***Remaining ingredients:
4 hamburger buns, toasted
4 tomato slices
4 lettuce leaves
celery sticks
Ranch dressing (or blue cheese dressing)

METHOD

Add the butter to a medium saucepan, and heat to medium-heat to melt. Add the shredded chicken, and remaining ingredients, tossing to combine, and reduce heat to low and cook for 5 minutes.

Meanwhile, toast the buns. Place about 1/2 cup chicken mixture on bottom halves of buns; top each with one tomato slice, and one lettuce leaf, and place other halves of buns on top. Place celery sticks, and ranch dressing alongside. – Enjoy!

SANDRA'S SUPER VENISON TACO SALAD

A crowd-pleasing taco salad
that your guests will rave about...

Servings: (8)
Prep Time: 15 min |
Cook Time: 15 min.

Posted by Sandra

INGREDIENTS

1 lb. lean venison burger
--(or moose, beef, or buffalo)
1 medium onion, chopped
1 large jar of medium spiced
Picante Salsa, divided
--(or mild if you like it less spicy)
1 pkg. taco seasoning
1 head of iceberg lettuce,
torn into bite-size pieces
1 red bell pepper, chopped
3 ripe roma tomatoes, chopped
2 sm. cans of sliced black olives, drained
2 cups sharp cheddar cheese, shredded
1 regular-size bag Nacho Cheese Doritos chips, slightly crushed
1/2 bottle of store-bought Russian Dressing

Garnish options:
--Sour cream
--Green onions, sliced
--Jarred pickled jalapeno slices

METHOD

In a large skillet over medium-high heat, brown the lean burger, and add the onions and cook until translucent. Add the taco seasoning, and a ½ cup of the salsa and simmer for 5 minutes more. Remove from heat, and let cool.

Meanwhile, tear the lettuce, and chop the bell pepper, and place them into a large bowl..  Add the tomatoes, olives, sharp cheddar cheese, and cooled meat mixture.

Just before serving, add crushed Doritos (so they retain their crunch), and pour in the remaining salsa and a 1/2 bottle of Russian Dressing.  Fold to combine. Serve with dollops of sour cream, a sprinkling of green onions, including a few pickled jalapeno slices. - Enjoy!


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


Tip:  At times, I also like to add a can of black beans, which have been drained and rinsed; plus there are many other potential variations, although the recipe as stated is my personal favorite that I often make!

SANDRA’S HEARTY SLOW-COOKER VENISON ROAST DINNER

This roast literally cuts with a fork, 
which I've shown in the photograph 
while lifting it up from the serving platter 
to cut into slices - it turns out 
moist and delicious every time...

Serves: (6)
Prep: 20 Mins. |
Slow Cooker: 8 Hrs.

Posted by Sandra

***Note: I take my venison roast out of the refrigerator 1 hour beforehand to come to room temperature prior to searing***

INGREDIENTS

1 tablespoon peanut oil
--(high smoke point, needed for searing); plus for brushing on roast
1 (3 lb.) venison roast (moose, or beef, buffalo, or pork)
2 large garlic cloves, cut lengthwise into quarters
Sea salt and freshly ground pepper, to taste
4 medium russet potatoes, peeled and cut into 3/4" cubes
1 medium yellow onion, chopped
2 stalks celery, chopped
2 carrots, chopped
2 (15 oz. cans) diced tomatoes, with juices
½ teaspoon dried rosemary
½ teaspoon dried sage
½ teaspoon dried thyme
1 teaspoon dry mustard
2 tablespoons red wine vinegar
2 teaspoons worcestershire sauce
½ teaspoon red pepper flakes

-- Prepared steamed Basmati Rice

METHOD

Heat the peanut oil in a large skillet over medium-high heat. Dry the venison roast with paper towels. Using a paring knife, cut eight random slits into various areas of roast, and insert a slivers of garlic into each. Brush the roast with peanut oil (for seasoning to adhere), and sprinkle with sea salt and freshly ground pepper, and sear in the piping hot skillet until golden brown on all sides, about 2 to 3 minutes at a time.

While the venison roast is searing, add the potatoes, and onions to the cold slow cooker. Put the seared venison roast on top of the them, and place the carrots and celery around roast, including adding the remaining ingredients directly on top of roast. Cover, and turn the slow cooker on high for 30 minutes, and then to low for 7.5 hours.

Remove the cooked venison roast to a serving platter, and spoon the vegetable/sauce mixture around it; serving with steamed rice along side. – Enjoy!

SANDRA’S SPECTACULAR VENISON CABBAGE ROLLS

This recipe is also wonderful substituting venison 
with 'LEAN' moose, buffalo, or beef burger...

Servings: (6) |
Yields: (12 rolls)
Prep Time: 20 Mins. |
Bake: 1 Hr.

Posted by Sandra

INGREDIENTS

1 head of green cabbage, cored

***Filling
1 lb. extra-lean venison burger
1/4 cup yellow onion, minced
2 garlic cloves, minced
¼ cup red bell pepper, minced
1-1/2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon Italian herb seasoning blend
½ teaspoon dry mustard
1/8 teaspoon cayenne pepper
½ teaspoon worcestershire sauce
3 tablespoons ketchup
1 cup cooked white rice
1 egg, beaten
1/4 cup milk

Hot out of the oven...

***Sauce
1 (14.5 oz. can) italian diced tomatoes, drained
2 (14.5 oz. cans) tomato sauce
½ teaspoon Italian herb seasoning blend
2 tablespoons brown sugar
2 tablespoons lemon juice
2 teaspoons worcestershire sauce

***Garnish
2 tablespoons parsley
½ cup mozzarella cheese

METHOD

Preheat oven to 350 degrees. Prepare a 9”x13” baking dish sprayed with oil, and set aside.

Bring a large pot of salted water to a boil, core the cabbage with a paring knife and boil it for 10 minutes to tenderize the leaves for rolling up cabbage rolls; drain in a colander, pat dry, and set aside.

In large skillet, brown the venison burger over medium-high heat, until ¾ done. Add the onion, garlic, red bell pepper and cook for 3 minutes, and add remaining ingredients, except milk and eggs. Beat the egg with the milk, and add to mixture while stirring. Place 1/4 cup of meat mixture in center of each cabbage leaf (overlapping leaves, if need be), roll up while tucking in ends. Place rolls in prepared baking dish seam side down.

In a medium bowl, mix together all the sauce ingredients, and pour over cabbage rolls. Cover baking dish with foil, and bake for 50 minutes. Uncover and add the parsley and cheese, and recover and bake for 10 minutes longer, then serve. – Enjoy!

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


Tip: I like to serve these venison cabbage rolls with toasted baguettes to sop up the sauce.

SANDRA'S SCRUMPTIOUS SPINACH ZUCCHINI MOOSE BURGER PIZZA

Thank you for the inspiration Randy!

This recipe was inspired by a deckhand named Randy that Max hired aboard the F/V Chelsey this summer who made us the best pizza we ever ate, and he used a similar method such as this...

Servings: (4)
Prep/Cooking: 15 Mins.

Recipe by Sandra

INGREDIENTS

1 store-bought pizza dough
--Or for recipe, click here: (Sandra's Homemade Pizza Dough)
Olive oil
1 teaspoon corn meal
1/2 lb. moose burger, (or venison, beef, or buffalo)
½ spanish onion, cut into quarters lengthwise, and julienned
2 garlic cloves, chopped
Vege-Sal (in the health food section of market--see below*)
--Or seasoning salt, to taste
fresh ground pepper, to taste
2 cups mozzarella cheese, shredded
1 (9 oz. pkg.) frozen, chopped spinach, thawed in microwave on high for 4 mins., and squeezed dry
1 small zucchini, cut in half lengthwise, and thinly sliced into half rounds
¼ cup jarred roasted bell peppers, drained, and roughly chopped
1 tablespoon fresh parsley, chopped

METHOD

Preheat oven to 475 degrees, and set rack to a low position in your oven. Prepare pizza pan by brushing it with olive oil, then sprinkling it with cornmeal, and set aside.

Roll out pizza dough into a round, slightly larger than pizza pan. Place rolled-out pizza dough onto pizza pan, and fold under edges to form a lip; brush all over with olive oil, and par-bake for 5 minutes.

Meanwhile, brown the moose burger in a medium skillet over medium high heat. Once meat is halfway cooked, add the onions, garlic, and mix to combine. Sprinkle with vege-sal, to taste. Once onions are translucent, remove meat mixture from heat.

Sprinkle pizza with mozzarella cheese, and evenly distribute the meat mixture atop. Top with spinach that has been squeeze-dried, zucchini slices, and roasted bell peppers, and parsley. Drizzle with olive oil, and a sprinkling of vege-sal.

Bake pizza for 10-12 minutes, depending on thickness of your crust. Remove from oven, and finish with a drizzle of olive oil, and a final light sprinkling of vege-sal just before slicing into 8 triangular pieces. Enjoy!

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


Tip: I often top the pizza just before serving with 2 freshly ripe roma tomatoes that are sliced into 1/8” thin discs, although I did not have and tomatoes today ;-)

Vege-Sal

*Vege-Sal:  
This all-purpose spice blend is my newest find (thanks to Randy) in most all of my dishes instead of salt, as it is an all-purpose vegetable mineral salt seasoning consisting of the finest salt crystals with a blend of 39 herbs, spices and exotic flavors! 

--[Disclaimer:  It was previously recalled for a time due to one of its ingredients, including many other seasoning products back then, although to my knowledge and in-depth research nothing was ever found after it was tested...so, I continue using it most every day!]--

I purchase mine off of Amazon.com in 10 oz. boxes...(Randy got his 3 oz. shaker size at Fred Meyer here in Juneau, AK,) and I double-checked the product number stamped on top of the box, or bottom of bottle, to make sure that they are not one of the recalled numbers posted online by the FDA.]

SANDRA'S KICKER HORSERADISH SAUCE

A wonderful zippy sauce that
adds just the right zest
to prepared meat,
including sandwiches...

Yields: 1/4 cup
Prep: 3 Mins. |
Refrigerate 1 hr.

INGREDIENTS:

1/3 cup sour cream
2 tablespoons "hot" horseradish
1-1/2 tablespoons dijon
kosher salt and ground black pepper, to taste

METHOD:

Whisk all ingredients in a small non-reactive glass or ceramic bowl, and place in refrigerator for flavors to meld for 1 hour before serving with your favorite prepared beef, moose, venison, or buffalo meat!

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

Tip:  This Kicker Horseradish Sauce is also wonderful to serve with roasts, on sandwiches, or just alongside as a dipping sauce. ~ Enjoy!

MAX'S HEARTY SPAGHETTI DINNER with CAESAR SALAD - [Updated as of 10-6-10]

Max makes this when he's out fishing for his crew
and at home at least every two weeks...it's his infamous
staple meal in our home...

Servings (8)
Prep: 10 mins.|
Cook/Simmer: 2 hours

Posted by Max via Sandra

INGREDIENTS

1 lb. spaghetti noodles
Garlic bread
--(Max purchases his from Fred Meyer Bakery)


***Sauce:
1 lb. beef/moose/venison burger
1/2 lb. moose breakfast sausage (Jerry’s Meats processes his)
2 cloves garlic, minced
1 cup celery, finely chopped
½ red bell pepper finely chopped
1/3 red onion, finely chopped
1 teaspoon sweet basil
½ teaspoon cayenne pepper
¼ cup Heinz ketchup
2 (15 oz. cans) tomato sauce
1 (15 oz. can) italian stewed tomatoes, mashed in a small bowl (do not drain)
2 teaspoons italian seasoning
2 bay leafs
1 handful of parsley, roughly chopped

***Garnish:
Freshly grated parmesan cheese

*** Caesar Salad:
- Romaine lettuce, torn
- Marie’s caesar salad dressing (his fav.)
- Freshly grated parmesan cheese
- Bacon bits
- Seasoned croutons
- Freshly ground black pepper, to taste

METHOD

Place a large skillet over medium-high heat; add the burger and sausage cooking until lightly browned; toss in all the vegetables and seasonings (except the fresh parsley). Add the ketchup, tomato sauce, and broken up italian stewed tomatoes with juices, stirring to combine. Cover skillet, and reduce heat to simmer, cooking sauce low and slow for 2 hours, while stirring occasionally.

Meanwhile, about 20 minutes before sauce is done, begin cooking spaghetti according to directions, and toss garlic bread into oven shortly thereafter and also cooking it according to directions.

For the salad, tear the romaine lettuce into a large bowl, add your desired amount of ‘Marie’s’ caesar salad dressing, and freshly grated parmesan; tossing to combine.  Add bacon bits, seasoned croutons, and freshly ground pepper; tossing just before serving.

Add freshly chopped parsley to the spaghetti sauce, and stir to combine.

Max serves his spaghetti sauce over noodles family style, with a small bowl of freshly grated parmesan cheese to sprinkle on top, if  desired.  He places slices of garlic bread, including a mound of caesar salad along side, + a nice glass of red wine. - Enjoy!

SANDRA'S KICKER HORSERADISH BURGER SANDWICHES

I made these burger sandwiches with ingredients
I had on-hand for Max and my lunch, and we were
addicted; hook-line-and-sinker...

Servings: (2)

Prep: 5 Mins. |
Cook: 12 ot 16 Mins.
Posted by Sandra

INGREDIENTS

***Burgers:
½ lb. lean burger, (beef, venison,  moose, or buffalo)
¼ teaspoon garlic powder
¼ teaspoon onion powder
pinches each of kosher salt, and ground pepper

***Horseradish Sauce:
1/3 cup sour cream
2 tablespoons hot horseradish
1-1/2 tablespoons dijon
Kosher salt and freshly ground black pepper, to taste

--4 slices of whole wheat bread
--Romaine lettuce leaves
--1 ripe tomato, sliced

METHOD

Heat a medium non-stick skillet to medium-high heat. In a medium bowl add the burger, garlic powder, onion powder, kosher salt, and ground pepper, and then gently mix just to combine. Form the burger mixture into 2 square-shaped patties (that are a bit larger than your bread slices, as they will shrink during the cooking process), and place a dimple in center. Cook burgers for 6 to 8 minutes per side.

Whisk the sour cream, horseradish, and dijon in a small bowl, and then taste; adding kosher salt and ground pepper, to taste.

Toast four bread slices, and spread the horseradish mixture over all of them. Arrange the hamburgers over 2 prepared slices of toasted bread, followed by romaine lettuce leaves, tomato slices, and the other prepared bread slices upside down. Place any remaining Horseradish Sauce in a small serving bowl, and serve aside the Horseradish Sandwich Burgers for dipping, with dill pickle spears. – Enjoy!


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


Tip:  Store remaining Horseradish Sauce in refrigerator for using with other sandwiches or recipes.

SANDRA'S MOOSE BURGER HUEVOS RANCHEROS

A great way to start your day, or for lunch or dinner
this is a wonderful meal that your family is bound to love!

Servings: (2)
Prep: 10 Mins. |
Cook: 25 Mins.

Posted: by Sandra

INGREDIENTS

½ lb. lean moose burger
--(or venison, beef, or buffalo)
1 medium yellow onion, finely chopped
1 garlic clove, minced
½ teaspoon cumin
½ teaspoon chili powder
1 jalapeno pepper, seeded and de-ribbed
1 (15 oz. can) diced tomatoes, undrained
2 tablespoons tomato paste
1/4 cup fresh cilantro, chopped; plus reserve some for garnish
1 teaspoon kosher salt
1/4 teaspoon ground pepper
canola oil
4 (6”) corn tortillas
1 (16 oz. can) refried beans
4 eggs
½ cup mexican blend cheese, grated
¼ cup sour cream
1 tomato, deseeded, juice, and chopped

METHOD

In a large skillet nonstick over medium-high heat, cook the burger while breaking it into small pieces until browned. Add the onions and cook until translucent. Add the garlic, cumin, chili powder, and jalapeno and cook for 30 seconds longer. Add the tomatoes and its juice, tomato paste, cilantro, kosher salt, and freshly ground pepper, and bring to boil, and then reduce heat to let simmer.

Meanwhile, place the refried beans in a small saucepan over medium heat to warm, while occasionally stirring.

Heat a medium nonstick skillet to low heat, and add a bit of canola oil and gently fry four eggs, cooking very low and slow so they are tender when done, gently flip over to finish cooking to your desired doneness.

Using the same skillet, brush the tortillas with canola oil. Add two corn tortillas at a time to warm, about 1 minute per side. Repeat with remaining corn tortillas.

To serve, place two warm corn tortillas on one plate, and two on another. Top the tortillas with refried beans, two eggs each, and ladle sauce over top, and then sprinkle with cheese, dollops of sour cream, chopped tomatoes, and chopped cilantro. – Enjoy!

SANDRA'S BUFFALO CHICKEN THIGHS

A perfect 'holiday or game day' appetizer...

Servings: (4)
Prep: 15 mins. |
Cook: 25 mins.

Posted by Sandra

INGREDIENTS

***Fried Chicken Thighs

4 chicken thighs, skin on, bone in

4 cups milk

3 cups vegetable oil, for frying

1 tablespoon kosher salt

3/4 cup all-purpose flour

½ teaspoon onion powder

½ teaspoon garlic powder

1 teaspoon paprika

1 teaspoon cayenne pepper

2 eggs, beaten

***Buffalo Sauce

4 tablespoons butter

2 tablespoons cider vinegar

2 tablespoons sriracha sauce (or tabasco)

½ teaspoon garlic powder

½ teaspoon paprika

½ teaspoon worcestershire sauce

½ teaspoon honey

½ teaspoon french’s mustard

kosher salt and freshly ground pepper to taste

HomemadeRanch Dressingor Dip

Homemade Coleslaw

Serve with:

-- Ranch dressing 

-- Celery sticks

-- Coleslaw 

METHOD

In a medium-size saucepan over a medium-high heat, add the chicken, and then pour in the milk. Bring milk to a gentle boil, and then reduce heat to medium-low allowing chicken to simmer in milk until it is cooked through, about 20 minutes. Remove the chicken from the milk, and place on a rack to cool. Allow chicken to rest until warm for about 15 minutes, and then pat dry using paper towels.

Meanwhile to make the buffalo sauce, melt the butter in a small saucepan over low heat. Whisk in vinegar, sriracha sauce, garlic powder, paprika, worcestershire sauce, honey, and mustard. Heat and whisk mixture until butter and buffalo sauce are well blended. Season with kosher salt and ground pepper to taste. Remove from heat, and set aside.

Heat oil in an electric skillet or deep fryer to 375 degrees. Using a large ziploc bag, add salt, flour, onion powder, garlic powder, paprika, cayenne pepper, shake to combine. In a small bowl, beat eggs. Place each piece of chicken, one at a time, in the bag and shake to coat, and then dip chicken into the egg to coat. Place the chicken back into the flour to coat for a second time. Repeat this method with remaining pieces of chicken.

Gently place each piece of chicken into hot oil using tongs, allowing the skin to crisp and turn golden brown in color, just a couple of minutes per side to desired darkness. Do so in batches, if need be (so you do not crowd pan.)  Remove from the oil, and transfer to a paper towel lined plate. Sprinkle with kosher salt while hot.

Take 1/3 of the buffalo sauce and place in a small dipping bowl. Dip each piece of chicken in the remaining buffalo sauce in saucepan, and then let drain for a bit on rack, and then serve. Eat buffalo chicken while dipping in the ranch dressing, and munching on celery sticks in between bites – I serve this with coleslaw as well. - Enjoy!

~~~~~~~~~~~~~~~~~
Tip:  The buffalo chicken thighs are great served warm or at room temperature...

SANDRA'S LUSCIOUS LASAGNA EXTREME

This luscious lasagna takes my breath away...

Servings: (12)
Prep: 1.5 hrs.
--includes sauce
simmering time |
Bake: 50 mins.

INGREDIENTS

1 pound sweet italian venison/pork sausage
1 pound lean venison/moose/beef burger
1 spanish onion, chopped
2 cloves garlic, minced
2 (14.5 oz. cans) diced tomatoes
1 (6 oz. can) tomato paste
1 (15 oz. can) tomato sauce
1/4 cup filtered water
1 tablespoon granulated sugar
3 teaspoons fresh basil, chopped
--(or 1-1/2 teaspoons dried)
1-1/2 teaspoon Italian herb seasoning blend
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 tablespoons fresh flat-leaf parsley
--(or 2 tablespoons dried)
12 no-bake lasagna noodles
1 pint ricotta cheese
2 cups mozzarella cheese, shredded
2 cups medium cheddar cheese, shredded
3/4 cup freshly grated parmesan cheese, shredded
--Plus more of these last three cheeses for topping

METHOD

In a large heavy-bottom pot, brown sausage, ground burger, onion, and garlic over medium heat until browned. Stir in diced tomatoes, tomato paste, tomato sauce, and water, then season with sugar, basil, italian seasoning, salt, pepper, and parsley. Reduce heat and simmer, covered, for 1-1/2 hours, stirring occasionally.

Preheat oven to 375 degrees.

Spread some meat sauce in the bottom of a 9”x13” baking pan, just to cover. Arrange 4 no-bake noodles over meat sauce, spread with 1/3 of the ricotta cheese mixture, top with 1/3 of mozzarella cheese, 1/3 of cheddar cheese, 1/3 of the meat sauce, and sprinkle with 1/3 of the parmesan cheese. Repeat layers two more times, and end with sprinkling more parmesan, mozzarella, and cheddar cheese on top.

Cover with foil (sprayed underneath beforehand to prevent sticking to cheese), all the while trying to ensure the foil does not make contact with cheese. Bake for 35 minutes. Remove foil, and bake an additional 15 minutes, until lightly golden brown.

Cool for 10 minutes, allowing lasagna to set before serving. - Enjoy!

SANDRA'S FIESTA NACHOS GRANDE

You will be amazed at how quickly
these Fiesta Nachos Grande are going
to disappear...

[Recipe profiled on Alaska Outdoors TV
on October 28, 2012
@ http://www.alaskaoutdoorstelevision.com/cooking/]

Servings: (4)
Prep: 20 mins. |
Cook Meat and Seasoning: 7 to 10 Mins.|
Bake Nachos: 7 to 10 Mins.

Posted: by Sandra

INGREDIENTS:

***Nachos:
1 lb. lean beef/moose/venison/buffalo burger
1 pkg. taco seasoning
5 cups cheddar cheese, shredded
--(reserving 1 cup for top)
1 large bag restaurant-style flour tortilla chips

***Salsa (Yields about 4 cups)
6 roma tomatoes, finely chopped
½ spanish onion, finely chopped
1 tablespoon chopped jarred-pickled-jalapeno slices
Handful of fresh cilantro leaves, chopped
1 lime, juiced
Kosher salt and freshly ground pepper, to taste

***Guacamole (Yields about 2 cups)
2 large, ripe avacados, peeled, de-seeded and chopped
1 tablespoon sour cream
2 heaping tablespoons of freshly prepared salsa

***Garnish:
2 cups iceberg lettuce, shredded
2 scallions (green onions), finely sliced
1 tablespoon jarred-pickled-jalapeno slices (More, or less)
1 sm. can sliced black olives, drained
Handful of cilantro leaves, chopped

METHOD

In a medium skillet, brown the burger over medium-high heat, add the taco seasonings and water and cook according to directions, and set aside.

Prepare salsa by adding to a medium bowl the chopped onions, tomatoes, jalapenos, and cilantro. Add the lime juice, and kosher salt and freshly ground pepper, to taste, and set aside.

Prepare the guacamole by mashing the avocados, adding 1 tablespoon sour cream, and 2 heaping tablespoons of salsa mixture; combine, and set aside.

To build the nachos, begin by preheating the oven to 350 degrees. On a very large ovenproof dish; layer a few handfuls of tortilla chips, followed with 1/4 of the meat mixture, 1 cup of shredded cheddar cheese, ½ cup of salsa, and repeat making 4 total layers; ending with 1 cup reserved cheddar cheese on top. Place platter of nachos on a foil-lined baking sheet, and bake for 7 to 10 minutes until most of the cheese is melted. Remove from oven.

Meanwhile, while nachos are baking, prepare the sides in three separate, small bowls of remaining salsa, sour cream, and guacamole, and set aside.

Sprinkle all of the garnish ingredients in the order listed over the hot nachos grande, and remove dish from baking pan. Carefully place dish of nachos in the middle of table over a hot pad (warn guests that platter is hot!). Place the three bowls of sides near serving platter of nachos. – Dig in and Enjoy!

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

Tip: You can also make this with cooked and coarsely shredded store-bought whole-roasted chicken that has been de-skinned and de-boned.

SANDRA'S TACO PIZZA - HOMEMADE

I created this recipe inspired by a pizza I ate at a local eatery
while attending a conference in the San Francisco Bay Area...

Servings: (6 to 8)
Prep: 20 mins. |
Baking: 25 mins. total + rising time

Posted by Sandra

INGREDIENTS:

***Dough:
1-1/2 cups warm water
½ teaspoon sugar
2-1/4 teaspoons active dry yeast (or 1 packet)
3-1/3 cups all-purpose flour, plus more for rolling out dough
1 teaspoon kosher salt
1 tablespoon olive oil, plus more in other steps
1 teaspoon cornmeal

***Sauce:
1 lb. ground moose/venison/beef/buffalo/chicken/turkey burger
1 onion, diced
2 cloves of garlic, chopped
1 pkg. taco seasoning
1 (14.5 oz.) cans diced tomatoes with zesty mild green chilies, undrained
1 cup of picante salsa (or make this: Homemade Mexican Salsa)

***Toppings:
1 (14.5 oz.) can of refried beans
1 (2.25 oz.) can of sliced black olives
2 cups of mexican-blend cheese, shredded

***Garnish options:
1 roma tomato, de-seeded and chopped
1 cup shredded lettuce
¼ cup mexican blend cheese, shredded
1 green onion, finely sliced
2 tablespoons nacho cheese chips, finely crumbled
taco sauce

METHOD:

***Prepare the dough:
In the bowl of standing mixer fitted with a dough hook, combine warm water, sugar and yeast. Let stand for 5 minutes until yeast blooms. Add flour, kosher salt, and olive oil. Mix on medium speed for 5 minutes, just until the dough is smooth elastic. Spray a medium-size bowl with oil, and place the ball of dough in it, rubbing it around in oil, and then flip over and cover with a clean towel. Place bowl of dough in a warm place until it has doubled in volume, about 1 hr., and place dough on floured surface and roll out into a 12” round, building up the outer edge slightly. Transfer to an oiled pizza pan that has been slightly sprinkled with cornmeal. Brush the entire top and outer edge of unbaked crust with olive oil. Par-bake the crust in a 425 degree oven for 10 minutes. Remove from oven, and set aside.

***Prepare the sauce:
Meanwhile, heat a medium-size skillet over medium heat, add the moose/venison burger, onion and saute until burger is browned. Add the garlic, and taco seasoning. Stir in the diced tomatoes with zesty mild green chilies, and picante salsa, and then simmer until sauce is reduced and mixture thickens, about 5 to 7 minutes. Remove and let cool to room temperature before spreading on pizza crust.

***Prepare the toppings:
Spread with a spatula the refried beans over crust. Ladle the sauce evenly over the pizza to within ½” of edge. Sprinkle with the sliced black olives, and shredded mexican-blend cheese. Place pizza on middle rack in oven, and bake at 425 degrees for 15 minutes, until crust is golden brown. Remove and sprinkle with garnish ingredients in the order listed - Enjoy!

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

Tip: Prepare the sauce so it can cool, and other topping and garnish ingredients while pizza dough is rising.

SANDRA'S HOT BUFFALO CHICKEN DIP - For a Crowd!

A very spicy appetizer that I love to serve
on game day with plenty of Alaskan Amber,
which accompanies this dish very nicely...

Servings: (12 to 16)
Prep: 30 mins. |
Bake 40 mins.

Posted: by Sandra

INGREDIENTS:
-4 Boneless skinless chicken breast, *poached and shredded (see below)
-16 oz. bottle hot sauce (I prefer Srirachas)
-2 green onions, chopped
-2 (8 oz.) pkgs. cream cheese
-2 cups ranch dressing
-1/2 cup celery, chopped
-1 cups sharp cheddar cheese, shredded
-1 cup monterrey jack, shredded

METHOD

Preheat oven to 375 degrees.

Poach the chicken (see below). Once chicken is done, spray a 9”x13” baking dish with oil, and combine shredded chicken, hot sauce, green onion, and celery, and then spread in bottom of baking dish to form an even layer.

In a saucepan over medium heat, combine the cream cheese and ranch dressing, stirring until smooth and hot (do not boil), and then drizzle evenly over the chicken mixture.

Bake ‘uncovered’ for 20 minutes. Remove and add the shredded sharp cheddar and monterey cheeses and bake for another 20 minutes ‘uncovered’ just until bubbly (don't let the top get too browned or it changes its the flavor and hardens). Remove and let stand for 10 minutes.

I serve this with assorted tortilla and frito chips, and celery sticks.  Note:  This is awesome appetizer when reheated as well.

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

*---Poaching chicken:

Place chicken breasts in a pot large enough to form one layer, sprinkle with salt and pepper. Add water so it covers the chicken by an inch. Bring to a boil, and then reduce heat to low so the chicken simmers. ‘Partially cover’ the pot. Continue cooking for 10 minutes; turn off the heat, and ‘cover pot completely’, leaving the chicken to finish cooking in the hot water for 15 more minutes. Remove chicken, and shred by pulling it apart with two forks.

SANDRA'S FANTASTICALLY EASY MEATLOAF MUFFINS with a PUNCH

Meatloaf muffins take almost half the time to bake 
versus the traditional loaf, and they
are so very tasty..

Servings (6 = 2 muffins ea.)
Prep: 10 mins. |
Bake: 35 mins.

INGREDIENTS

- 2 lbs. extra-lean beef/moose/venison/buffalo burger
- 3/4 cup italian seasoned breadcrumbs
- 1 pkg. lipton onion dry soup mix
- 2 eggs, beaten
- 3/4 cup water
- 1/3 cup chili sauce (for a recipe click here:  Homemade Chili Sauce)
- 1 teaspoon Italian herb seasoning blend
- 1 teaspoon cider vinegar
- Freshly ground pepper to taste

METHOD

Preheat oven to 350 degrees.

Place all ingredients in a large mixing bowl; mix with hands just until combined (try not to over-mix or you will end up with a tough meatloaf).

Spray the 12-cup muffin pan with cooking spray, and place pan atop a foil-lined baking sheet (to catch potential splatters).

Fill each muffin cup with about 1/2 cup of the meat mixture, and gently press the top flat. Add an extra dollop of chili sauce to tops and spread it evenly with the back of a spoon.

Bake for 35 minutes, or just until meatloaf muffins slightly pull away from the sides of the muffin cups.

--[It's important to use extra-lean burger, as you don’t want your muffins puddling in grease.]--


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

Tips: While the muffins are baking you will have plenty of time to make mashed potatoes, including sauteing fresh garlic asparagus in olive oil.

These are handy to make into quick sandwiches the following day, or kids love em’ with mac & cheese, and they also transport well for lunch and outings, and freeze perfectly fine.


You can alternatively make a loaf, just bake it for 1 hour at the same 350 degree temp.

SANDRA'S FIESTA TACO SALAD

A fiesta explosion of flavors that will
quickly become one of your
family's favorite
go-to salads...

Servings: (8)

Posted by Sandra
Prep Time: 15 min |
Cook Time: 15 min.

INGREDIENTS

1 lb. lean beef burger (or moose/venison)
1 medium onion, chopped
1 large jar of medium spiced Picante Salsa (divided)
1 pkg. taco seasoning
1 head of iceberg lettuce, torn into bite-size pieces
1 green bell pepper
1 pint of cherry tomatoes, cut into quarters
2 sm. cans of sliced black olives, drained
2 cups cheddar cheese, shredded
1 regular-size bag Nacho Cheese Doritos chips, slightly crushed
1/2 bottle of Russian (or French) Dressing
--[or click for: Homemade Russian Dressing (make double batch)]

Garnish Options:
Sour cream
Green onion, sliced
Jarred pickled jalapeno slices

METHOD

In a large skillet, brown the lean burger 3/4's of the way, and add the onions and cook until translucent. Add the taco seasoning, and a ½ cup of the salsa and simmer for 5 minutes more. Remove from heat and let cool.

Meanwhile, tear the lettuce, and chop the bell pepper. Add them to a large bowl; plus the tomatoes, olives, and cheese. Once cooled, add the meat mixture.

Just before serving add the crushed Doritos (to maintain their crunchiness), and pour in the remaining salsa, and the 1/2 bottle of Russian dressing (or more if you like).

Toss to combine. Serve with a dollop of sour cream, sprinkle with green onions, and pickled jalapeno slices.