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 COMFORTING NEW ENGLAND STYLE TRI-SEAFOOD CHOWDER

A deep-flavored, luxurious-textured chowder

with generous chunks of white king salmon,

lobster tail chunks, and shrimp adorned with a few simple ingredients

so the seafood takes center stage...

Servings: (6 to 8)

Prep: 10 Mins.

Cook/Stand: 40 Mins.

INGREDIENTS

4 ozs. thick, center-cut hickory smoked bacon, cut into 1” slices

2 tablespoons unsalted butter

1 white onion, chopped

2 ribs celery, cut into 1/4” thick slices

2 carrots, cut into 1/4” thick slices
1 teaspoon old bay seasoning

1 dried bay leaf

1 garlic clove, minced

2 tablespoons all-purpose flour

1.5 lbs. red potatoes, scrubbed (unpeeled) and sliced into 3/4” cubes

3 cups low-sodium chicken stock

1 cup quality white wine

¾ lb. boneless, skinless white king salmon cut into 1” chunks (or halibut)

¾ lb. cooked shrimp

¾ lb. cooked lobster tail chunks, thawed (from Costco)

2 cups heavy cream

Freshly ground sea salt

Ground gray pepper

Garnish

2 tablespoons fresh Italian parsley, chopped

--Warm, crusty French bread

METHOD

Fry bacon in dutch oven over medium-high heat until brown and crispy.  

Remove cooked bacon to a paper towel lined plate using a slotted spoon, 

and set aside.

Retain 2 tablespoons of drippings in pot and add the butter, onions, celery, carrots, old bay seasoning, and bay leaves; sauté until onions are translucent.  

Add flour, and garlic, then sauté for 1 minute.

 Add the potatoes, broth, and white wine to cover vegetables 

(add water if more liquid is needed to do so). 

Bring to a boil, scrape bits off of bottom of pot, 

then cover and boil for 10 minutes. 

Reduce the heat to low, 

then gently fold in white king salmon chunks, 

and cook over low heat for 5 minutes.  

Gently fold in lobster tail chunks, shrimp, 

and reserved bacon, 

(being careful not to break up white king salmon chunks), 

then cook on low for 3 minutes.

Remove pot from heat, add heavy cream and allow chowder to sit, 

covered, for 5 minutes to ensure 

that the fish continues to cook 

(without overcooking the fish or other seafood).

 Taste for seasonings; adding salt and pepper to your desired level.  

Toss bay leaf. 

Serve chowder in individual bowls, topped with fresh parsley, 

along with warm, crusty French bread 

for sopping up the delicious broth. ~ Enjoy!

SANDRA’S CORNMEAL-MAPLE MUSH with TOAST TRIANGLES

I grew up eating this as my Mother
never served us cold store-bought cereal;
we always had a hot breakfast of
oatmeal, cornmeal, cream of wheat with homemade toast
before school; after all this is Alaska...

Servings: (2)
Prep: 3 Mins. | Cook 5 Mins.

Posted by Sandra

INGREDIENTS

1/2 cup yellow cornmeal
2 cups cold water
Pinch of sea salt
1/4 cup quality maple syrup
--(or ¼ cup packed dark brown sugar)
1/4 cup condensed milk (unsweetened)

--Prepared whole-wheat toast, cut into triangles

METHOD

Combine cornmeal, cold water, and sea salt in a small saucepan, and whisk to combine. Place on stove over high-heat until boiling while whisking (to prevent lumps from potentially forming), and then reduce heat to low and continue to whisk for 5 minutes, until cornmeal is tender and mush has thickened. Add the maple syrup, and condensed milk, whisking to combine, and remove from heat.

Place toast in the toaster, and pour mush into serving bowls, and garnish mush with a slight drizzle of maple syrup. Butter toast, and cut them into triangles and serve along side. – Enjoy!

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


Tip: This mush was a staple breakfast in our household while growing up, and every time I this it floods me with fond memories of my family and friends in my hometown of Yakutat, Alaska.

SANDRA'S COMFORTING CHILI BRAT DOGS with the WORKS

Now this is love on a plate if you ask me,
in moderation of course ;)

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

Posted by Sandra

INGREDIENTS

4 smoked brats (I prefer Johnsonville)
4 hotdog buns
Butter baking spray
1 (15 oz. can) of chili with beans (I prefer Nalley’s Original)
1 teaspoon chili powder
1 cup sharp cheddar cheese, shredded
2 roma tomatoes, finely chopped
2 tablespoons purple onion, finely chopped
12 slices of jarred sliced pickled jalapenos
Ketchup
French’s yellow mustard

METHOD

Preheat oven to 350 degrees. Line a baking sheet with foil, and set aside.

Open up hot dog buns (without breaking apart) and lay right side up on the baking sheet. Spray the tops with butter flavored spray. Place in oven and bake until lightly toasted for about 5 to 7 minutes.

Meanwhile, heat a medium skillet to medium-high heat. Butterfly each brat lengthwise (not all the way through), and place in skillet, and cook on both sides until lightly caramelized.

While the brats are browning, pour the chili, and chili powder into a small saucepan and heat through.

To serve, place a toasted bun on 4 separate plates, then a browned butterflied brat onto of each, spoon the chili mixture equally on top of them, and then sprinkle with cheese, tomatoes, onions, and jalapeno slices. Finally, lightly squirt each with ketchup and mustard, and place potato chips along side. – Enjoy!