SANDRA’S SENSATIONAL SOUTH-OF-THE-BORDER POTATO BAKE

A very hearty one-dish mexican casserole 
you can whip together without a lot of fuss... 
[Featured on 9-23-11 on "Pinterest 
@ http://pinterest.com/pin/192061310/]

Servings: (6)
Prep: 15 Mins. |
Bake 45 Mins.

Posted by Sandra

INGREDIENTS

***Potato Bake:

1 lb. extra lean ground venison burger, (or moose, or beef)
½ onion, chopped
¼ red bell pepper, chopped
2 cloves garlic, minced
1 (16 oz. can) refried beans
2 tablespoons organic taco seasoning
1 teaspoon organic chili powder
½ teaspoon sea salt
¼ teaspoon freshly ground pepper
¼ cup (of a 10. oz. can) rotel diced tomatoes and green chilies, undrained, and divided (see *Tip below)
3 medium russet potatoes, peeled and cut into small ½” cubes
1 cup cheddar cheese, shredded
2 tablespoons chopped cilantro

***Garnish:

Fresh Homemade Salsa

1 cup Sandra's fresh salsa (Shown in photo to the left, and link to the recipe.)
6 teaspoons sour cream
2 teaspoons fresh cilantro, chopped

METHOD

Preheat oven to 400 degrees. Spray a 9”x9” casserole dish with oil, and set aside.

Heat a large skillet to medium-high heat, and brown the burger until 3/4s the way done.  Add the onions, bell pepper, and garlic, and saute until the onions are translucent.  Add the refried beans, organic taco seasoning, organic chili powder, sea salt, ground pepper, and rotel; stirring until warmed through and refried beans are soft and incorporated; remove from heat.

Meanwhile, place the small cubed potatoes into the casserole dish in an even layer.

Spoon the meat/refried bean mixture atop of potatoes; smoothing to an even layer.

Hot out of the oven

Cover with lid (or foil), and bake for 35 minutes.  Remove from oven and sprinkle with freshly chopped cilantro, and cheese over top, and return to oven to bake for a final 10 minutes, until cheese is melted.

Top each serving equally with Sandra's fresh salsa, dollops of sour cream, and freshly chopped cilantro. – Enjoy!

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

 *Tip – I add the remaining rotel by draining it, and then folding it into the fresh salsa!

SANDRA’S INCREDIBLE CHEDDAR BURGERS with YUKON HOME FRIES

These delicious burgers take all of 
20 minutes to prepare,
 and they are 'oh so satisfying'!

Servings: (4)
Prep/Cook 20 Mins.

Posted by Sandra

INGREDIENTS

***Home Fries
8 medium yukon potatoes (of similar size), scrubbed, and cut into quarters
remaining ½ pkg. of dry lipton onion soup mix
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground pepper
3 to 4 tablespoons olive oil

***Burgers
1 lb. lean moose burger (or venison, or beef, or buffalo)
½ pkg. of dry lipton onion soup mix (reserve remaining half)
3 tablespoons ketchup
¼ teaspoon garlic powder
1/8 teaspoon freshly ground pepper
4 slices medium cheddar cheese, sliced 1/8” thick

***Toppings:
4 - hamburger buns, toasted
2 roma tomatoes, slice
4 lettuce leaves
Mayonnaise
Mustard
Ketchup

METHOD

Preheat the oven to 425 degrees.

Place the yukon potato quarters in a microwavable safe baking dish, completely cover with a couple of damp paper towels, and microwave on high for 5 minutes. Once done, use kitchen mitts to remove as dish as it will be hot. Add the ½ pkg. of dry lipton onion soup mix, garlic powder, and ground pepper, and then enough olive to sufficiently coat, about 3 tablespoons. Fold completely so all ingredients are combined. Bake in regular preheated oven for 10 minutes, turning ½ way through cooking so potatoes do not become too dry.

Meanwhile, heat a large non-stick skillet to medium-high heat. Form four patties out of burger mixture, use your thumb and make a small indent in center of each, and place in skillet; cooking on each side for 5 to 6 minutes, for a total of 10 to 12 minutes. During the last two minutes, top with cheese, and then lightly tent skillet with tin foil. Place the bun halves in toaster.

Remove the home fries from the oven, and serve equally on four plates. Place the burgers atop the bottom burger halves, add toppings, and top halves to each. – Enjoy!

SANDRA'S ALASKA KING CRAB MELT SUPREME

What a special treat that is so quick to prepare,
a must when you have fresh Alaskan king crab...

(Serves 2 as an entree,
or 4 as a sidedish)

Posted: by Sandra
Prep: 15 min |
Cook time 20 min

INGREDIENTS

***Crab mixture
· ½ lb. king crab meat
· 1/4 cup mayonnaise
· 1/4 cup sour cream
· ½ teaspoon lemon juice
· ½ teaspoon worcestershire sauce
· ½ teaspoon dijon mustard
· 1/8 teaspoon curry powder
· ¼ teaspoon each:
--Old bay seasoning, onion powder, garlic powder
· Kosher & freshly ground pepper to taste

***Cheddar cheese sauce
· 1-1/2 tablespoons butter
· 1-1/2 tablespoons flour
· Kosher salt & freshly ground pepper to taste
· 3/4 cup milk
· 1/2 cup sharp cheddar cheese; grated
· 1/4 teaspoon ground turmeric (beautifully enhances ‘yellow’ color)
· 4 slices of quality bread
· Olive oil (for brushing the bread before toasting)
· 4 bacon slices, cut in half, and cooked
· 1 tomato, thinly sliced (placed on top after cooking, but before cheese sauce)

***Garnish options
· paprika
· 1 chives (or green onions), chopped

METHOD

Preheat the over to 300 degrees. Cook the bacon then set aside on paper towel. In a medium bowl whisk the mayonnaise, sour cream, lemon juice, worcestershire, dijon, and curry powder together, and then fold in the crabmeat; set aside.

Scantly brush the bread with olive oil and ‘lightly’ toast in toaster (to prevent getting soggy in the oven), and place on a foil-lined baking sheet. Layer each with two ½-slices of bacon, and generously place crabmeat mixture over the bacon. Bake for 20 minutes.

Meanwhile, 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; gradually adding the milk and heat (do not boil), whisking constantly until well blended. Turn heat off and add the cheese and tumeric, blending until smooth.

Remove bread with crab and bacon from oven; placing two apiece on each serving plate, place a slices of tomato on top, covering with cheese sauce, and garnish with paprika, and chives. Serve hot. ~ Enjoy!