SANDRA’S CREAMY SWEET VINAIGRETTE

This versatile creamy sweet vinaigrette

would pair nicely with any

salad greens or toppings...

Yields: (Appx. ½ cup)

Prep: 5 Mins.

INGREDIENTS

1/3 cup mayonnaise

1 tablespoon apple cider vinegar

1 tablespoon honey

¼ teaspoon celery seed

Pinches of salt and fresh white pepper

METHOD

In a small glass bowl, whisk the creamy sweet vinaigrette ingredients until combined. 

To serve, drizzle creamy sweet vinaigrette over salad greens and your choice of toppings.  Enjoy!

A salad that pairs very nicely with this vinaigrette:

Sandra's 5-Minute Fresh Apple Spinach Salad Recipe

SANDRA’S CRISPY TWO-POTATO and CELERY ROOT SKILLET PIE

Celery root, also known as celeriac,
is just what its name claims it to be:
the root of the celery plant.
It has a mild, celery-like flavor
but with a potato-like texture that
greatly enhances this skillet pie...

Serves: (6)

Prep: 10 Mins.

Cook:  40 Mins.

INGREDIENTS

4 (2 lbs.) organic russet potatoes, peeled, and grated

2 (1 lb.) organic sweet potatoes, peeled, and grated

1 (1-lb.) organic celery root, peeled, and grated

1 small organic red onion, chopped
1 organic garlic clove, minced

2 teaspoons kosher salt

½ teaspoon red pepper flakes

1 teaspoon organic Italian herb seasoning

1 teaspoon fresh organic lemon juice

4 tablespoons light organic olive oil, divided

4 tablespoons butter, divided

The celery root is shown above,
along with the prepped
ingredients, and after
being added to the skillet...

Garnish:

--Sour cream

--Sprigs of fresh organic parsley

METHOD

Shred the sweet potatoes, and celery root using the grater blade in a food processor, or on the large holes of a box grater, and add to a large bowl. Grate the russet potatoes, then working in batches, hand squeeze out liquid from grated russet potatoes, and add to bowl.  Chop the onion and mince the garlic, and add to bowl, including salt, red pepper flakes, Italian herb seasoning, and lemon juice; tossing to combine.

Heat 2 tablespoons olive oil and 2 tablespoons butter in a 10” nonstick skillet over medium-low heat. Spread shredded potato mixture evenly in skillet, and press gently with a spatula to flatten. Cook, uncovered, for 20 minutes, while shaking occasionally to loosen. Carefully invert onto a plate.  Heat remaining 2 tablespoons of olive oil and 2 tablespoons of butter in skillet. Return potato pie to skillet, golden side up. Cook while shaking occasionally to loosen, until underside is golden and begins to crisp for about 20 minutes longer, or until potatoes are tender in center. Transfer to a serving plate, cut into wedges, and garnish with dollops of sour cream and parsley sprigs. ~ Enjoy!

SANDRA’S CRANBANANA APPLE POWER SMOOTHIE

This power smoothie is delicious
and it's guaranteed to start your day off right...

Yields: 2-1/2 cups

Prep: 5 Mins.

INGREDIENTS

1/2 cup fresh or frozen organic cranberries

1 *banana, sliced (I use frozen)

1 unpeeled apple, cored and sliced

1 generous handful fresh organic baby spinach

1 stalk of organic celery

1 tablespoon honey

¼ teaspoon organic ground cinnamon

1 organic vanilla bean, split and seeds removed

1 tablespoon wheat germ

½ cup filtered water

-- 1 straw

METHOD

Add all ingredients to blender, and puree for 1-1/2 minutes, until smooth.  Serve, and enjoy!

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*Tip: I freeze peeled, ripe bananas that I've cut into quarters in Ziploc bags. I use them often for frozen treats such as this, or for baking in recipes later on once thawed.

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 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 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!

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