Sandra’s Easy Apple Butter (No refined sugars or pectin)

Wonderful shelf-stable (no refrigeration needed until its opened) condiment,
a taste like no other that's excellent on toast,
bagels, English muffins, ice cream, etc...

Prep: 20 Mins.

Cook: 1 Hr.

Water Bath: 10 Mins.

Stand/Set: 24 Hrs.

Yield: 4 cups (or Four 1/2-pint jars)

Ingredients

10 medium honey crisp apples (about 3 pounds) washed, cored and cut into 1/4” pieces; no need to peel
¼ teaspoon kosher salt
2 tablespoons lemon juice
1 ½ teaspoon ground cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground allspice
⅛ teaspoon ground cloves
½ cup pure maple syrup
1 teaspoon vanilla paste or extract

Method

Stir all ingredients together in a medium-sized, heavy-bottom pot. Cover and cook on medium heat, stirring every 10 minutes while scraping bottom, for 1 hour, until apples have softened and reduced.
Turn off the heat, remove the lid, and let apples cool for 15 minutes.
Blend apple mixture with an immersion blender until smooth..
Distribute evenly among 4 sterilized 1/2-pint jars, prepare for processing by placing on lids, including screwing on ring only finger-tight.
Process in water bath, begin timing after boiling commences for 10 minutes.
Remove jars, using a jar-lifter, and place on a clean kitchen towel — do not disturb for 24 hours while they seal and set, which are shelf-stable up to 1 year. Be sure to label and date before storing.

Notes

Any jars that do not seal (I listen for ping/# of jars), place in refrigerator and use within 1 week.  

SANDRA'S RASPBERRY ALMOND BUTTER COOKIES

The ultimate butter cookie with a sweet treat of
raspberry flavor in its center and the added crunch of finely diced almonds...

Yield: Appx. 4 doz.
Prep: 15 Mins
Chill: 1 Hr
Roll: 30 Mins
Bake:

INGREDIENTS

1 cup salted butter, room temp
1 cup granulated sugar
1 large egg, beaten
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/3 cup raspberry jam, cold
1/3 cup finely chopped raw, unsalted, almonds (from Costco)

METHOD

In a stand mixer with the beater attachment, cream together softened butter and sugar for 5 minutes until light, yellow and fluffy; scraping sides of bowl several times throughout.

Add the beaten egg and vanilla extract; mix to combine. Again, scraping bowl to evenly incorporate.

Add the flour. Start mixer on low to begin combining, then on high just until incorporated (do not over mix dough).

Place dough onto a sheet of plastic wrap, cover completely and refrigerate for 1 hour.

Meanwhile, prepare to bake the cookies. Preheat the oven to 350F.

Pinch off small pieces of dough and form 1-teaspoon-size balls. Place balls 1" apart on a silpat-lined baking sheet, and flatten slightly with your hand.  Bake for 8 minutes.  Remove baking sheet from oven, use a wooden spoon to indent the center of cookie half way through, place 1/4 teaspoon of cold raspberry jam in the indent center, and top that with finely chopped almonds. Place cookies back in oven, and continue baking for an additional 8 minutes.

Remove cookies from oven and let them cool for 1 minute on baking sheet. Remove cookies to a baking rack to completely cool.  Repeat with remaining batter. Once cookies are fully cooled, place in an airtight container. ~ Enjoy!

SANDRA'S ALASKA STEAMER CLAMS in a GARLIC-BUTTER-VODKA SAUCE

Yakutat Alaska white steamer clams
are prepared in a velvety garlic-butter-vodka sauce
to create my infamous side or main dish,
including adding crispy Texas toast dipping...

Servings: 4 as an appetizer or 2 as a main course

Prep: 10 Mins.

Cook: 20 Mins.

INGREDIENTS

3 tablespoons cold unsalted butter, cut into 3 equal pats (divided)

3/4 cup finely chopped celery

4 cloves garlic, minced

1/2 cup chopped green onion, both white and green parts

1/2 cup chopped, fresh roma tomatoes

Yes, we ate all the steamer clams
and I ate the small cockle,
but we refrained from eating the starfish ;-)

2 pounds live steamer clams in shells, scrubbed

1/4 cup quality vodka

3-1/2 cups low-sodium chicken broth

1 teaspoon dried parsley

1 teaspoon dried sweet basil

1/4 teaspoon freshly ground pepper

2 teaspoons freshly squeezed lemon juice

Tip: Prep all your ingredients ahead of time, including laying out your servings bowls.

Also, preheat your oven to 375F, then begin baking your garlic Texas toast, according to pkg directions, about 8-10 total minutes

(it's found in the freezer section of the market).

METHOD

In a large, high side sauté pan over medium heat, melt 2 tablespoons/pats of butter. Add the finely chopped celery and sauté for 3-5 minutes. Add the garlic, green onions and chopped tomatoes, and sauté for 2 minutes.

With pan off heat, add the vodka to deglaze pan by scraping bottom.  Return pan to heat and add chicken broth, parsley, basil, and pepper. Bring to a boil then reduce to a rolling simmer, add clams, cover pan, and cook just until they open up, about 3-5 minutes (do not overcook).

Remove from the heat and stir in the lemon juice. Add remaining tablespoon/pat of butter and gently stir to incorporate. 

Serve immediately in shallow, wide bowls with hot and crispy garlic Texas toast for dipping. ~ Enjoy!

SANDRA'S CINNAMON-PECAN SHORTBREAD COOKIES

The most amazing buttery and flavorful cookies

so you might consider preparing a double batch,

as they're usually gone in a flash...

Yield: (4 dozen)

Prep: 10 Mins.

Chill: 20 Mins.

Bake: 12-14 Mins.

INGREDIENTS

Cream wet:

1 cup (2 cubes) unsalted butter, room temperature

1/2 cup confectioners' sugar (no need to sift)

1 teaspoon vanilla extract

Sift dry:

2-1/4 cups flour

1 teaspoon ground cinnamon

1/4 teaspoon cream of tartar

1/4 teaspoon salt (omit if using salted butter)

Addition:

3/4 cup pecans, finely chopped (I did so using my mini-food processor)

Coating mixture:

1/2 cup granulated sugar

1 teaspoon ground cinnamon

METHOD

In a stand mixer with the paddle attachment, add the creaming ingredients and mix just until combined. Take care to not over mix.

Add the sifted dry ingredients, and again mix just until combined. The dough will be rather dense.

Add the finely chopped pecans, and pulse mixer to incorporate.

Pour the dough out onto a 16" piece of plastic wrap or parchment paper, then roll up into a 12"-long log. Twist ends of wrap to enclose, and place log of dough in freezer to chill for 20 minutes.

Meanwhile, preheat oven to 400F. Set aside parchment-lined baking sheets (or use silpat liners).

Mix the coating ingredients of sugar and cinnamon together in a small bowl; set aside.

Remove chilled log of dough from freezer, cut in half crosswise; cut each half into 6 sections forming 12 discs, then cut each disc into quarters (this will yield 48 pieces). Working quickly, form all pieces into balls (all should end up being 1" in diameter).

Roll cookie balls in the cinnamon-sugar coating mixture. Place balls on a baking sheet about 1" apart and press down slightly; bake each batch for 12 to 14 minutes.  While hot, carefully roll cookies a final time in the cinnamon-sugar coating mixture, and place to cool completely on a wire rack.   Store cookies in an airtight container. ~ Enjoy!

SANDRA'S HEALTHIER PEL'MENI in 5-MINUTES

My healthier version of pel'meni in 5 minutes...
we're nearly addicted to 'em 😃 they're that good, really...

Servings: (2)
Prep//Cook: 5 Mins.

INGREDIENTS:

14 frozen potstickers (Costco Bibigo veggi brand)
1 tablespoon coarse sea salt
2 tablespoons unsalted butter (Costco brand, again)
1 tablespoon dry cilantro (McCormick Signature Gourmet brand)
1 tablespoon sriracha
1 tablespoon rice vinegar
1 tablespoon sour cream

METHOD:

Bring 4 quarts of water to boil in a medium sauce pan/pot.

In the meantime, melt 2 tablespoons unsalted butter in a large ramekin in the microwave for about 1.5 minutes. Add the dry cilantro leaves and let bloom for a couple of minutes (they need the melted butter to do so).

When water comes to a boil, add the sea salt (doing so just beforehand or it will pit your pot). Add the potstickers and wait until they float, set your timer for 2 more minutes (al dente is not good in this recipe). Remove potstickers with a spider or slotted spoon, blot on paper towel to remove excess water, then place 7 in each of the 2 serving dishes.

While you're waiting for the potstickers to finish cooking the last minute, add the sriracha and rice vinegar to the ramekin butter mixture; whisk to combine.

To serve, to the added potstickers in the serving dish, drizzle them with the butter sauce from the ramekin, then place the sour cream, split in half, alongside each (I like to do so in a mini-ramekin). ~ Enjoy!

~~~~~~~~~~~~~~~
Tip:
Of course, fresh cilantro is best although this is my go-to when it's not readily on hand, which works quite nicely.

SANDRA'S COMFORTING PENNE with VEGGIES

Had a craving for a meatless dinner this evening 

so created this recipe using on-hand ingredients, 

which 'fit the bill' to perfection...

Servings: (6)

Prep: 10 Mins.

Cook: 25 Mins.

INGREDIENTS

1/2 lb. penne pasta, prepared according to pkg. directions

2 tbsp. light olive oil

2 tbsp. unsalted butter

1/2 onion, finely chopped

1/2 yellow bell pepper, finely chopped

6 crimini mushrooms, halved and sliced

1 garlic clove, minced

2 zucchini, cubed

1 (15 oz. can) diced Italian seasoned tomatoes, undrained

1 teaspoon kosher salt

1/4 teaspoon red pepper flakes

2 teaspoons dried basil

2 teaspoons worcestershire

2 teaspoon balsamic

Small squirt of agave (or honey)

1/4 teaspoon freshly ground pepper

Finishing:

2 tablespoons. unsalted butter

Freshly grated parmesan cheese

METHOD

Begin preparing pasta according to package directions, except cooking shy by a couple minutes (pasta will finish cooking in sauce).  When draining, reserve 1/2 cup hot pasta liquid; set aside.

Heat olive oil and 2 tablespoons of butter over medium heat in a large skillet. Add onion, bell pepper, mushrooms and garlic. Cook until onions are translucent, about 5-7 minutes. Add zucchini and tomatoes, kosher salt, red pepper flakes, basil, worcestershire, balsamic, and agave. Reduce heat to low, cover, and cook 10 minutes.

Add cooked, drained, hot pasta with and additional 2 tablespoons softened butter to skillet, along with freshly ground pepper, and reserved pasta water; toss to combine, and cook for a final 2 minutes.

Serve in pasta bowls, topped with freshly grated parmesan. ~ Enjoy!

SANDRA’S PEANUT BUTTER N’ PUMPKIN ‘Small’ DOG TREATS

Save money and concern

for what you're giving your pet

by preparing your own dog treats

using wholesome ingredients...

Yields: 100 (½” x 2” treats)

Prep Time: 15 Minutes

Cook Time: 17 to 20 Minutes

INGREDIENTS

2 cups whole-wheat flour

¼ cup cornmeal

¼ cup dry milk

2 large eggs

1 cup canned pumpkin

3 heaping tablespoon creamy peanut butter

¾ cup old-fashioned rolled oats

½ teaspoon ground cinnamon

¼ cup water

METHOD

Preheat oven to 350 degrees. Line a couple of baking sheets with parchment paper, and set aside.

In a food processor using the stainless steel blade, add the whole-wheat flour, cornmeal, dry milk, eggs, pumpkin, peanut butter, rolled oats, cinnamon, and water. Pulse to combine, until dough starts to pull away from edges.  Dough should still remain rather stiff (more so than people cookie dough). 

Roll the dough so it is ½” thick on a floured surface. Cut into ½” x 2” pieces, or use mini dog bone shaped or other cookie cutters dipped in flour.

Place treats on baking sheets, and bake for 17 to 20 minutes, or until crispy and golden brown (doing so in 3 batches.)  Cool treats completely before storing.

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

Tips: Store homemade treats in an airtight container in the refrigerator.  Also, if you choose to make 'Large' 1"x4" Dog Treats (yields about 50), just increase the baking time to 30 to 35 minutes at the same oven temperature.

SANDRA’S SENSATIONAL HERB SCALLOPED POTATOES

This low-temperature process

allows all the flavors to gradually and fully

meld into the potatoes

over the 2-hour baking period...

Servings: (6)

Prep: 15 Mins.

Bake: 2 Hrs.

INGREDIENTS

5 medium russet potatoes, peeled and thinly sliced (about 1/4" thick)

1 medium yellow onion, chopped

3 tablespoons unsalted butter

1/4 cup all-purpose flour

1-3/4 cup low-sodium chicken broth

2 tablespoons mayonnaise

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon dry mustard

½ teaspoon dried sweet basil

3/4 teaspoon kosher salt

1/8 teaspoon white pepper

1 teaspoon dried parsley

¼ teaspoon paprika

DIRECTIONS

Preheat oven to 325 degrees.  

Peel and slice the potatoes, and chop the onions.

Spray a 2-quart baking dish with olive oil, and alternatively layer potatoes and onions; three times.

In a medium saucepan, melt the butter; whisk in flour until smooth, and cook for 2 minutes while continuing to whisk. Gradually whisk in chicken broth, mayonnaise, garlic powder, onion powder, dry mustard, sweet basil, kosher salt and white pepper; cook and stir for 2 minutes, until thick and bubbly. 

Pour sauce over potatoes. Sprinkle with parsley and paprika. 

Cover baking dish, and bake for 2 hours, until potatoes are tender. ~ Enjoy with your favorite main dish and salad or sauteed veggies.

Tip:  This side dish can be prepared in the morning, refrigerated, and then baked when you return home from work in the early evening.

SANDRA’S HOLIDAY HOT BUTTERED RUM MIX

A family favorite festive beverage that's a must-have 
during Christmastime...

Servings: 10 to 12

Prep/Cook: 12 Minutes

INGREDIENTS

Hot Buttered Rum:

½  cup granulated sugar

½  cup dark brown sugar

¼ teaspoon freshly grated ginger

¼ vanilla bean, scraped of pods
--or 1 teaspoon vanilla extract

½ cup unsalted butter, at room temperature

1 cup French vanilla ice cream, slightly softened

10 to 12 ozs. dark rum

Boiling water

Topping/Garnish:
--Prepared whipped cream

--Freshly ground nutmeg

--Cinnamon sticks

METHOD

Combine granulated sugar, dark brown sugar, freshly ground ginger, vanilla extract, and butter in a medium heavy-bottomed saucepan. Whisk while cooking over low heat, until butter is melted and sugars have dissolved, about 6 to 8 minutes.

Combine cooked mixture with ice cream in a medium mixing bowl, and beat at high speed, while scraping bowl occasionally, until smooth and fluffy, about 1 to 2 minutes.

For each serving, fill 1/4 of mug with mixture, add 1 oz. of dark rum and three-quarters of a cup of boiling water. Add a cinnamon stick for stirring, pipe top with whipped cream, and sprinkle top with freshly grated nutmeg.

Store remaining Hot Buttered Rum Mix,

covered in an airtight container, 

in refrigerator for up to 2 weeks, 

or freeze up to one month. ~ Enjoy!

SANDRA’S FLAVORFUL STEAMED BASMATI RICE N’ HERBS

This special rice partners wonderfully 
with most any seafood, meat, 
or poultry entree...

Yields: (Appx. 2 cups) | Servings: (4 = ½ cup ea.)
Prep: 10 Mins. |
Steam: 20 Mins.

Posted by Sandra 

INGREDIENTS

1 tablespoon unsalted butter

2 teaspoons light olive oil
1 cup basmati rice
1 clove of garlic, minced
2 cups low-sodium chicken stock
½ teaspoon organic dried basil
½ teaspoon  organic minced onion
½ teaspoon organic dried rosemary
½ teaspoon dried savory
½ teaspoon sea salt
¼ teaspoon freshly ground pepper

METHOD

In a medium heavy-bottom saucepan, heat the butter with the olive oil over medium-high heat.  Add the basmati rice, and saute while stirring constantly for 3 minutes (this prevents the basmati rice from sticking together when steamed and adds a nutty flavor).  Add the garlic and saute for 30 seconds.  Add the chicken stock, basil, minced onion, rosemary, savory, sea salt, and pepper; mixing to combine. Bring to a boil; cover, and reduce heat to low to simmer for 20 minutes, until rice is tender (no peeking ;). Fluff with a fork, and serve. – Enjoy!

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

Tips:  If using “salted” butter and “non-” low-sodium chicken broth, please omit the sea salt.  Also, visit Red Onion Organic Spice and Tea for a few of the spices I incorporate.

SANDRA’S PASTA with SHRIMP and BROCCOLI RABE INFUSED with LEMON GRASS



This recipe was inspired from spices 
I purchased from a local merchant called 
"Red Onion Organic Spice and Tea Company"
here in Juneau, Alaska...

Servings (6)
Prep/Cook: 30 Mins. | Steep: 2-4 hrs.
--(i.e., infused lemon grass broth)

Posted by Sandra

INGREDIENTS

2 teaspoons organic dried lemon grass, re-hydrated (for infused broth)
1/2 cup hot water
½ lb. uncooked angel hair pasta
4 tablespoons light olive oil
3 cloves garlic, minced
¼ onion, finely chopped
1 lb. broccoli rabe, trimmed, and cut into 2” pieces

Red Onion Organic Spice 
& Tea Company - Juneau, Alaska

1/4 teaspoon sea salt
1/4 teaspoon ground pepper
1/4 teaspoon red pepper flakes
½ cup white wine
4 tablespoons unsalted butter, cut into 4 pats, at room temp.
2 tablespoons organic dried parsley
1 lb. shrimp/prawns, peeled and deveined

--warm crusty bread slices for sopping up sauce

METHOD

Make the infused dried lemon grass by immersing it into 1/2-cup hot water; letting it steep for 2 to 4 hours. Pour through a strainer, and just reserve liquid broth; set aside. Toss lemon grass pieces.

Cook angel hair pasta according to package directions, about 7 minutes.

Ready to plate

Meanwhile, heat large skillet over medium-high heat, and saute garlic, and onion in light olive oil for 1 minute. Add the prepared broccoli rabe, sea salt, ground pepper, red pepper flakes, and 1/2-cup lemon grass broth. Bring to a boil. Reduce heat to low; cover and simmer for 5 minutes. Add wine, and butter, and prepared shrimp, and parsley; let simmer; uncovered for 2 minutes (turning shrimp after 1 minute). Remove skillet from heat.

Drain angel hair pasta (reserving 1 cup of hot pasta-water, about 2 ladles); add pasta to the skillet. Add reserved pasta-water to moisten the angel hair pasta. Toss with tongs to combine, and pour the entire contents onto a serving platter, and place the warm crust bread slices along side – Enjoy!

SANDRA'S QUICKER FLAVORFUL BAKED POTATOES

The creamy all-american baked potato
has never been easier and quicker
to prepare...

Servings: (2)
Prep: 5 Mins. |
Microwave: 4 Mins. |
Grill/Bake: 30 Mins.

Posted by Sandra

INGREDIENTS

2 large russet baking potatoes
¼ teaspoon garlic powder, or to taste
¼ teaspoon onion powder, or to taste
Fine-grain kosher salt, and freshly ground pepper, to taste

Topping Options:
--Butter
--Bacon Bits
--Cheddar Cheese, grated
--Green Onions/Chives, chopped
--Fresh parsley, chopped or whole sprigs
--Sour Cream

METHOD

Lay out 2 layers of tin foil, ending up with about 12”x12” sheets, and set aside.

Gently scrub, dry, and pierce potatoes. Place potatoes, uncovered, on a plate in the microwave for 4 minutes on high, and carefully remove the hot par-cooked potatoes using tongs or mitts.  Place each potato on their respective sheet of foil and spray all around them with cooking spray, sprinkling each with garlic powder, onion powder, kosher salt, and ground pepper, to taste . Roll them up in the foil sheets, and either grill, or bake at 350 degrees for 30 minutes, or until you squeeze them and they are tender. – Enjoy!

SANDRA'S HEAVENLY HONEY-GINGER GLAZED CARROTS

We love this carrot side dish
so much that I wouldn't
doubt if we make at least once per week...

Servings: (4)
Prep/Cook: 12 mins.

Posted by Sandra

INGREDIENTS

3 cups baby carrots, or large cut to about the same size
2 tablespoons honey
2 tablespoons unsalted butter
1 teaspoon fresh ginger root, grated
1 tablespoon fresh flat-leaf parsley, chopped
Kosher salt and freshly ground pepper to taste

METHOD

Fill a small saucepan with 2 inches of water, add carrots and a light sprinkling of kosher salt and bring to boil, cover, and simmer until almost tender, about 7 minutes. Drain carrots, and return to saucepan.  Add butter, honey, and grated ginger and continue cooking over medium heat while stirring, until butter is melted, and then continue to cook until carrots are tender, about 3 more minutes. Sprinkle with fresh parsley. Add kosher salt and ground pepper, to taste.  Toss to combine, and serve. - Enjoy!

SANDRA'S CHOCOLATE BUNDT CAKE with CHOCOLATE BUTTERCREAM SPRINKLED with PISTACHIOS

A chocoholics dream dessert...

Servings (12)
Prep: 15 mins. |
Cook 50 mins.

Posted by Sandra

INGREDIENTS:

***Cake
· 2 cups granulated sugar
· 1-3/4 cups all-purpose flour
· 3/4 cup unsweetened chocolate powder (I prefer Hershey’s)
· 1-1/2 teaspoons baking powder
· 1-1/2 teaspoons baking soda
· 1 teaspoon salt
· 2 large eggs
· 1 cup milk
· 1/2 cup vegetable oil
· 2 teaspoons vanilla extract
· 1 cup boiling water

***Chocolate Buttercream: (Yields about 2 cups)
- 3 cups confectioners' sugar
- 2/3 cup unsweetened chocolate powder (Again, I prefer Hershey’s)
- 1 cup unsalted butter, at room temp.
- 1 teaspoon vanilla extract
- 3 to 4 tablespoons of milk

***Garnish
- ¼ cup pistachios, chopped

METHOD:

--Bundt Cake: Heat oven to 350 degrees. Grease and flour a 12-cup bundt pan. Stir together sugar, flour, chocolate powder, baking powder, baking soda and salt in large bowl. In a small bowl whisk the eggs, milk, oil and vanilla, then add to dry ingredients in large bowl. Beat mixture on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared bundt pan. Bake for 50 minutes or until a toothpick inserted in center comes out clean. Cool in bundt pan for 15 minutes, and then remove and place on a wire rack to cool completely.

--Chocolate Buttercream: Meanwhile, begin making the buttercream. Sift the confectioners’ sugar and chocolate powder through the cleaned sieve into a large bowl (do not skip this step as it makes for a creamier frosting). With a hand mixer, begin by adding the butter and mix with sugar on low speed until well blended, and then increase speed to medium and beat for another 3 minutes. Add vanilla extract, and milk, and then continue to beat on medium speed for 2 more minutes, adding additional cream a bit at a time if needed for your desired consistency (see photograph). Frost your cooled bundt cake, and sprinkle top with pistachios. - Enjoy!

SANDRA'S GENUINELY DELICIOUS EGGS BENEDICT

How can you not serve this to your loved ones...

Servings (2 as an entree,
or 4 as a side dish)
Prep: 30 mins. |
Cook: 15 to 20 mins.

Posted by Sandra

INGREDIENTS

***Poaching Eggs:
· 4 large eggs
· 2” depth of water in a 10” skillet
· 2 tablespoons white vinegar (it quickly coagulates the egg white)

***Hollandaise Sauce:
· 3 egg yolks
· 1 tablespoon water
· 1 tablespoon lemon juice
· 2 sticks butter, at room temperature (cut into 2 tablespoon pats while cold)
· 1/8 teaspoon cayenne pepper

 *** Topping:
· 4 canadian ham, slices (or regular ham slices)
· 1 tablespoon butter

***Garnish:
· fresh parsley, chopped

Equipment for poaching eggs:
- a small bowl or ramekin to break the eggs into before adding to water
- a kitchen timer
- a slotted spoon;
- a pie plate of very warm water (to wash off vinegar)

METHOD

Preparing the sauce:  Whisk the yolks, water, and lemon juice in the saucepan for a few moments, until thick and pale. Set the pan over low heat and continue to whisk. As they cook, the eggs will become frothy and increase in volume, and then thicken. When you can see the pan bottom through the streaks of the whisk and the eggs are thick and smooth, remove from the heat. Add the soft pats of butter while whisking constantly to incorporate each addition, continue adding one pat of butter at a time until it is all fully absorbed. Whisk in the cayenne pepper.

Preparing the poached eggs:  Pour water into the skillet and heat to boiling; pour in vinegar and stir, reducing the heat so water is just simmering – quietly bubbling. Crack 1 egg into small bowl, and then holding the bowl as close over the water as you can manage – to let the egg slide gently into the simmering water. Set timer for 4 minutes. Continue with the 3 other eggs, adding them clockwise around edge of pan. Regulate the heat so that the poaching water remains at hardly a bubble, and when 4 minutes are up, carefully remove first egg with a slotted spoon and slide it into the pie plate of very warm water, and then remove the other eggs in turn.

Just before serving, toast the muffins lightly, and warm the ham in a frying pan with a tablespoon of butter. Center a toast round on each warm serving plate; cover with a slice of ham and then a poached egg (I first dab under the spoon lightly with a paper towel to remove excess water from egg). Spoon hollandaise sauce over each egg, and sprinkle with parsley.

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

Note: I like to serve with fresh strawberries; plus fried potatoes I make beforehand, and keep warm in a 225-degree oven, along with warm plates.

SANDRA'S GRILLED LOBSTER TAILS with CITRUS BUTTER , FILLET MIGNON and ASPARAGUS

Our tradition is to serve this decadent 
meal on Valentine's Day ~
(It would also be most suitable 
for any other special occasion)...

Servings (2)
Grill: Lobster tails-15 Mins. |
Steaks-8 Mins.

Posted: by Sandra

--Prep: Begin aerating a quality Pinot Noir, and set out steaks and lobster tails for 30 minutes prior to grilling to reach room temp.

INGREDIENTS:

· 2 lobster tails, butterflied (6 to 8 ounces each)—thaw, if frozen

***Sauce:
· 2 tablespoons butter , melted
· 1 teaspoons lemon juice
· 1/4 teaspoon lemon zest
· pinch of kosher salt
· dash ground ginger
· dash paprika
· dash of hot sauce
· lemon wedges

· 2 fillet mignon steaks, (pat dry with paper towel before grilling)

***Seasonings:
· grilling seasoning (your favorite brand)
· worcestershire sauce
· olive oil

---Prepared steamed asparagus

METHOD

Preheat grill to medium-high heat, or preheat oven to broil, but cook 8 to 10 inches from heat.

Combine melted butter, lemon juice, lemon zest, salt, ginger, paprika, and hot sauce.

Brush the both sides of steaks with olive oil, liberally rub with grill seasoning, and sprinkle with worcestershire sauce.

Place a metal skewer through the length of each lobster (keeps them from curling while grilling), and brush with butter sauce; place on grill shell side up, and close lid.  After 7 minutes brush with butter sauce again. At this time, add the steaks to the grill and, cover, and cook on the first side for 4 minutes. Turn over with tongs, and continue cooking, covered, for 4 more minutes, or until done to your desired tenderness.

Remove both steaks and lobster tails, and cover loosely with foil and let stand for 5 minutes for juices to redistribute. Serve your grilled steak and lobster with lemon wedges, steamed asparagus, and glasses filled with Pinot Noir.

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

TIP: Watch to make sure the lobster does not burn. Meat should be opaque and flake easily.

SANDRA'S ROASTED FALL ACORN SQUASH

A spicy and sweet roasted acorn squash that is
a perfect side dish to most any entree...

Serves: (4)
Prep Time: 10 min |
Roast Time: 45 min to 1 hr

Posted by Sandra

INGREDIENTS

2 acorn squash, cut in half lengthwise
4 tablespoons butter, softened
2 tablespoons maple syrup
Kosher salt, to taste
Cayenne pepper, to taste

METHOD

Preheat oven to 400 degrees.

Wash and dry squash, and then cut in half lengthwise (along the ribs); be super careful. Scrape seeds and pulp from the insides with a spoon and discard.

In a small bowl combine the softened butter with the maple syrup, spread inside of each half with mixture, and then lightly dust all four halves with kosher salt and cayenne pepper.

Place halves cut side up on a baking dish lined with foil.

Bake for 45 minutes to one hour until soft, which will have a pool of goodness in the middle of each half.  Use a pastry brush to evenly distribute pooled sauce on both halves of acorn squash.  Stand to let cool for 10 minutes before serving. - Enjoy!