SANDRA'S REFRIGERATED PICKLED RED ONIONS

It's terrific how these pickled red onions become so crispy

while being refrigerated in this flavorful brine

giving you a delicious sweet-spice vib...

Yield: (6) 1/2-Pint Size Mason Jars, or (3) Pint-Size

Prep: 15 Mins.

Cook Brine: 30 Mins.

Refrigerate: Min. of 3 days, or up to 1 month

INGREDIENTS:

Brine:

(*Note: I prepare pots of brine about 6 hours beforehand to ensure it has sufficient time to cool so it's ready when I began the jarring process. Or, to speed up the cooling process; once the brine has cooled somewhat, carefully place entire pot in sink filled with cold water, just so water is about 1/4 the way up from outside bottom of pot.)

4 cups water

2 cups white distilled vinegar

1/4 cup pickling spice

3/4 cups white granulated sugar

1/4 cup dark brown sugar

Onions:

3 medium red onions, thinly sliced from top to core direction to 1/8"

METHOD

Add all brine ingredients to a large non-reactive pot (I use stainless steel); stir to combine. Bring brine to a boil, cover, reduce heat and let simmer for 30 minutes.

Let cool completely with lid on – Important! (See *note above.)

Strain the brine through a colander, lined with a double layer of paper towels, into a large bowl to catch the pickling spice and provide for a clear brine when jarring the red onions.

Pack sliced red onions into jars. Use a glass heatproof measuring cup to assist in pouring the brine mixture from the bowl into each jar to within 1/4" of rim.

Use a teaspoon to press the onions down into the vinegar and pop up any air bubbles in the jars. Let the pickled onions cool to room temperature for 1 hour. Refrigerate a minimum of 3 days, or up to 1 month. Always keep them chilled in the refrigerator (do not store in pantry). ~ Enjoy!

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Tip: These pickled red onions are fabulous and incredibly delicious when added to appetizers, tacos, burritos, nachos, burgers, sandwiches, salads, etc.

SANDRA'S HOMEMADE FRENCH BREAD

Its crisp-crunchy crust, perfect center and phenomenal flavor

makes this French Bread the only recipe you'll ever end up using!

That glistening crust is from the egg whites, not oil = healthier bonus...

Yields: (1 Loaf)

Prep 20 Mins.

1st Rise Dough: 30 Mins.

Rolling: 10 Mins.

2nd Rise Loaf: 40 Mins.

Bake 40 Mins.

Cool Loaf: 20 Mins.

INGREDIENTS

1 cup warm water

3 teaspoons active dry yeast

1 teaspoon granulated sugar

1 tablespoon olive oil, plus 1/2 teaspoon more for oiling bowl

2-1/2 cups all-purpose flour

1 teaspoon table salt

--1 large egg, white only

METHOD

In the bowl of a stand mixer, add warm water, yeast, and sugar. Let proof/bloom for 10 minutes.

Add 2 tablespoons olive oil, flour and salt, and use the dough hook on low speed to beat until well blended. Increase the speed to medium, the let the stand mixer knead the dough about 8 to 10 minutes total. Shape into a ball. Wipe a large bowl with 1/2 teaspoon olive oil, place dough in the bowl, and turn once to ensure dough is completely but lightly coated. Cover bowl with plastic wrap, and let dough rise in a warm place until doubled in size, about 30 minutes.

Place a silpat liner or parchment paper on a baking sheet; set aside.

Punch dough down and place onto working surface. DO NOT re-knead. Use a rolling pin to roll into a large rectangle (I DO NOT add flour, as the outer olive oil prevents sticking to the working surface and rolling pin). 

Using fingers in a typewriter-fashion to roll into rectangle loaf, starting from a long side working to the opposite long end. Pinch to seal seam. Tuck tapered ends under.

Place loaf seam side down on prepared baking sheet. Lightly beat the egg white, the brush on top of loaf (reserve remainder for a second basting through mid-baking time). 

Cover loaf with a clean kitchen towel. Let rise until doubled, about 40 minutes.

About 30 minutes into last rising, preheat oven to 375 degrees.

With a very sharp knife, make 4 diagonal cuts about 1/4" deep across top of each loaf. Bake in a preheated oven for 20 minutes. 

Brush again with egg white mixture, rotate baking sheet for even baking. 

Bake for an additional 20 minutes, or until bread tests done. Remove loaf from baking sheet, and cool a minimum of 20 minutes on a wire rack covered loosely with a clean kitchen towel. 

When loaf is rested, cut into 1/2" crosswise slices using a serrated knife. ~ Enjoy!

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Try my French Bread recipe in
Sandra's Oven-Roasted Tomato Bruschetta
[Click here for recipe...]

Sandra's Oven-Roasted Tomato Bruschetta

SANDRA'S PIZZA DOUGH HOMEMADE (Double Batch)

The perfect pizza dough
that never fails me.

Be sure to check the expiration dates on
both your yeast and baking powder prior to using...

Yield: (2 pizza crusts)

Prep: 10 Mins.

Rise: 1 Hr.

INGREDIENTS

2-1/4 teaspoons (or 1 packet) active dry yeast--not rapid or instant

1-1/2 cup warm water

1 teaspoon sugar

4 cups all-purpose flour

1 tablespoon double-acting (or regular) baking powder

--(Makes for a crispier crust)

2 teaspoons kosher salt

4 tablespoons olive oil, plus more to lightly oil bowl

METHOD

Sprinkle active dry yeast over 1-1/2 cups of warm water, add sugar, stir and let bloom for 5 minutes.

Meanwhile, in a stand mixer with the paddle attachment, combine flour, baking powder and salt. With the mixer running on low speed, drizzle in the olive oil and mix until combined. Pour in yeast mixture and mix until combined, just when dough wraps around hook. Knead on clean, flour-free board, just until smooth, then form into a ball.

Coat a separate large glass mixing bowl (so the plastic wrap sticks) with a light drizzle of olive oil and dip the dough in, toss to coat dough ball in olive oil. Cover tightly with plastic wrap and allow to rise for at least 1 hour before using.

Note: I like to let my dough rise in the oven with just the oven light on (no heat) with the door closed ~ I'm in 'Alaska', so our kitchen temperature is often too cool to do so in an hour on the countertop.

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Tips:

To refrigerate pizza dough: 

You can also opt for later use and refrigerate up to 3 or 4 days. If so, you'll simply need to bring it to room temperature, which takes about 1 hour before using.

To freeze pizza dough: 

Place in the freezer and freeze for up to 3 months. When ready to use, put the ball of dough in its bag in the fridge to thaw overnight or for at least 12 hours. Before making the pizza, bring the dough out on the countertop and let warm up for about 1 hour before stretching out or rolling the pizza.

RECIPE OPTIONS 

[Click LINK below photo for recipes]...

Sandra's Easy Pizza Sauce

Ham and Caramelized Onion
Pizza Hand Pies

Moose Sausage and Caramelized Onion
Pizza Hand Pies

SANDRA’S IRRESISTIBLE CRISPY CHINESE CHICKEN SALAD

This irresistible salad is like a meal in itself,
and fairly quick to prepare
using leftover chicken or shrimp as well...

Servings: (8)

Prep: 10 Mins.

Cook: 30 Mins.

INGREDIENTS/METHOD

Chicken:

4 skin-on bone-in chicken thighs

½ teaspoon garlic granules

½ teaspoon onion granules

½ teaspoon kosher salt

¼ teaspoon freshly ground pepper

Place the chicken in a saucepan large enough to hold the chicken pieces comfortably. Add enough water to cover the chicken. Bring to boiling over medium-high heat; reduce heat to low. Cover the saucepan and simmer until the chicken is no longer pink and fully cooked through (170 degrees), about 30 minutes.  

Remove chicken thighs from broth and set to cool on a plate, and then remove skin and bones from breasts, and cut chicken into strips. (*See Tip below to save chicken broth for later use.)

Crispy rice noodles:

1 (8.8 oz pkg.) Chinese rice noodles

1/2 cup vegetable oil

Meanwhile, pour boiling water over rice noodles, and let stand for 15 minutes.  

Heat 4 tablespoons of oil in wok or skillet to 350 degrees.  

Drain the rice noodles.

To crisp noodles, using tongs carefully place tender noodles in small batches in the hot oil in wok to fry for about 2 minutes, and then drain on paper towels.

Dressing:

5 tablespoons low-sodium soy sauce

2 tablespoons rice vinegar

1 teaspoon hot garlic chili sauce, more if you like it spicier

2 tablespoons honey

1 tablespoon sesame oil

2 teaspoons ground ginger

In a medium bowl, whisk together the soy sauce, rice vinegar, hot garlic chili sauce, sugar, sesame oil and ginger.

 Salad:

8 cups chopped romaine lettuce

1 (14 oz. can) bean sprouts, drained

¼ cup shredded carrots, about 1 carrot

--Prepared rice noodles, separate slightly

--Prepared chicken, cut into strips

1/3 cup finely chopped peanuts

1 tablespoon toasted sesame seeds

2 tablespoons finely chopped red onion

4 tablespoons finely chopped cilantro, or 2 tablespoons dried

In a large bowl, toss together the romaine, bean sprouts, carrots, noodles, chicken, peanuts, sesame seeds, green onions, and cilantro. Add the dressing, tossing to lightly coat. 

Serve immediately. ~ Enjoy!

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*Tip:  Save chicken broth by letting it cool, skim it (or use a broth/oil separator), and then store broth in an airtight container either in the refrigerator or freezer to make soups, stews, sauces, or gravies, and so on at a later time.

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 CRISPY RED CHARD CHIPS



Excellent eaten as is, 
or along side sandwiches,
including when crumbled and 
sprinkled over pasta or soup dishes...

Servings: (2 to 4)
Prep: 5 Mins. |
Bake: 35 Mins.

Posted by Sandra








INGREDIENTS

1 bunch of red chard, rinsed, dried, and stems removed
2 teaspoons olive oil
2 teaspoons fresh lemon zest

Beautiful, rinsed chard

pinch of cayenne
1/8 teaspoon sea salt
1/8 teaspoon freshly ground pepper

METHOD

Preheat oven to 250 degrees.

Cut chard into 2’ squares and/or pieces, and dougle-check that they are thoroughly using paper towels. Toss in a medium bowl with olive oil, lemon zest, cayenne, sea salt, and ground pepper; coat the chips evenly.

Chard cut into chips

Spread onto 2 foil-lined baking sheets, and bake for 30 minutes, until lightly brown and crisp. Using a flat spatula, place chips onto serving platter. – Enjoy as you would any other chips!


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Tip: These Red Chard Chips are best eaten directly after baking them while they're super crispy!

SANDRA'S CRISPY BROCCOLI STEM and ZUCCHINI MEDALLIONS with HOMEMADE RANCH DIP

I developed this recipe 
because I tend to have a hard time 
tossing perfectly good broccoli stems.  
As it turned out, these medallions 
are a splendid side dish 
or served as an appetizer...

Servings (6)
Prep: 10 Mins. |
Cook: 4 to 6 Mins.

Posted by Sandra

INGREDIENTS

--Peanut oil for frying
2 cups broccoli stems, peeled, and cut into 3/4” medallions
2 medium zucchini, cut into 3/4" medallions
1/4 cup yellow corn meal
1/2 cup all-purpose flour
½ teaspoon garlic powder
½ teaspoon onion powder
3 tablespoons parmesan, grated
1/4 teaspoon cayenne
½ teaspoon kosher salt
¼ teaspoon ground pepper
2 eggs, beaten with a tiny bit of water

***Ranch Dip, click here for recipe: Sandra's Homemade Ranch Dip)

METHOD

Mix together the ranch dipping sauce ingredients in a small serving bowl and refrigerate until ready to serve.

Heat 1/2" of peanut oil in a skillet over medium-high heat. Meanwhile, add the corn meal, flour, garlic powder, onion powder, basil, parmesan, cayenne, kosher salt and ground pepper in large ziploc bag, and set aside.

In a medium bowl, beat the eggs with a tiny bit of water, and set aside.

Dry the vegetables with a paper towel. Working in small batches, toss the vegetable medallions in the beaten eggs, then coat in the flour/cornmeal mixture to cover completely. Place breaded medallions into the oil for 2 to 3 minutes per side, just until lightly golden brown, flip over and continue cooking on other side until golden and crisp. Season with a sprinkling of kosher salt while hot, cool for a couple of minutes, and serve with ranch dipping sauce on the side. ~ Enjoy!

SANDRA'S CRISPY CHILI-LIME FRIES with CHILI DIPPING SAUCE

A very quick and easy appetizer
or side dish to prepare
that packs a punch of flavor...

Servings: (3 to 4)
Prep: 2 Mins. |
Bake 8 to 10 Mins.

Posted by Sandra

INGREDIENTS

½ of a (20 oz. bag) of frozen Ore-Ida Crispers
1-1/2 teaspoons chili powder
¼ teaspoon smoked paprika (or sweet)
pinch of kosher salt
pinch of ground pepper
-- jarred chili sauce, for dipping (or, click here for: Homemade Chili Sauce)
-- a wedge of lime, to squeeze over fries before serving

METHOD

Preheat oven to 450 degrees. Line a baking sheet with foil, spray with oil, and set aside. Prepare a serving platter with a small container of chili sauce for dipping in center, and set aside.

Place the fries in a medium bowl, and sprinkle with chili powder, smoked paprika, kosher salt, and ground pepper.

Place seasoned fries on the prepared baking sheet in a single layer so they are not touching, and bake for 8 to 10 minutes, until crispy brown. Remove hot fries from oven and squeeze fresh lime juice over them, and immediately place on serving platter around the chili sauce while hot. – Enjoy.


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Tip: If you like more lime flavor, feel free to sprinkle about ¼ teaspoon of fresh lime zest over them while hot as well as its juice.

SANDRA'S CRISPY CRAB WONTONS with a SWEET CHILI DIPPING SAUCE

Servings: (6 to 8)

Prep: 20 Mins. |
Cook: 2 to 3 Mins.

Posted by Sandra

INGREDIENTS:

***Filling
1 tsp onion, grated
1/2 tsp cilantro, finely chopped (plus whole leaves for garnish)
1/2 tsp ginger, grated
1 clove garlic, grated
½ teaspoon old bay seasoning
1/2 tsp worcestershire
1/2 tsp sriracha (Asian hot sauce)
2 cups dungeness crabmeat
8 oz cream cheese, at room temperature
kosher salt and ground pepper to taste

***Wrappers
1 package of wonton wrappers, thawed if frozen
1 egg, beaten
peanut oil for deep frying

***Sweet Chili Dipping Sauce (Yields: 1/2 cup)
2 tablespoons rice vinegar
2 tablespoons light olive oil
2 tablespoons hot tap water
2 tablespoons honey (for recipe: Sandra's Alaska Fireweed Homemade Honey)
1/2 of a fresh lime, juiced
1/2 teaspoon 'hot' chili garlic sauce, such as Sunluck
--(found in the Asian isle of the market)

***Garnish:
--whole cilantro leaves

METHOD

Preheat peanut oil (just enough to adequately cover wonton wrappers) to 350 degrees in an electric skillet or dutch oven, and place a slotted spoon nearby. Prepare a baking sheet lined with paper towels, and set aside.

Meanwhile, mix all the filling ingredients together in a medium bowl. Using a teaspoon, place filling into wonton wrappers, brushing edges with the beaten egg, and then fold each to seal while removing excess air from inside (see photo).

Deep fat fry both sides until lightly golden brown (just a couple of minutes), and remove by placing wontons onto prepared baking sheet with the slotted spoon to drain. Be sure to gently salt wontons while hot.

In a small non-reactive bowl, whisk all the dipping sauce ingredients together, and set aside.

Serve the crab wontons with the sweet chili dipping sauce, and garnish with whole cilantro leaves. – Enjoy!