SANDRA'S CHRISTMAS MORNING CASSEROLE

 

This was a new creation this Christmas Eve 'evening,' and
I baked the casserole off Christmas morning.

The husband had two helpings and I loved it as well, so this recipe
will be a new tradition as it's a keeper...

Servings: (8)
Prep: 20 Mins.
Bake: 60 Mins.
 
INGREDIENTS:
 
Layers:
2 tablespoons softened butter
7 slices whole wheat bread, cut into ½” cubes
4 slices cooked bacon, chopped into bits
 
Custard:
6 large eggs, beaten
2 cups 2% milk
1 cup shredded Mexican cheese blend
1 teaspoon dry mustard
½ teaspoon freshly ground pepper
 
Topping:
½ cup shredded Mexican cheese blend
1 large roma tomato, cut into 8 slices (reserve, will be added in the morning just before baking)
 
METHOD:
 
Using baking spray, spray a glass 9x13” baking dish; set aside.
 
Lay out the 7 slices of whole wheat bread and evenly spread one side with softened butter. Stack the slices and cut all into 1/2“ cubes.  Spread cubes evenly in the bottom of the prepared baking dish. Sprinkle the bacon bits evenly over the bread cubes.
 
In a large bowl, beat the eggs, whisk in the milk, 1 cup of shredded cheese, the dry mustard, and ground pepper until evenly combined. Pour custard mixture evenly over the contents of the casserole.
 
Top with remaining ½ cup of shredded cheese, cover with parchment then foil, and place in refrigerator a minimum of 8 hours or overnight.

In the morning, preheat oven to 350F.
 
Uncover the casserole and add the tomato slices on top (see photo).  Re-cover the casserole and bake for 45 minutes, turning halfway through this baking time.  Uncover and continue baking for 15 minutes.  Remove hot casserole to a baking rack to cool for 10 minutes prior to slicing and serving. ~ Enjoy!
 

SANDRA'S INDIVIDUAL HASH BROWN BREAKFAST CASSEROLES

The ideal romantically intimate breakfast for two

(utilizing a 'real' potato)...

Servings: 2

Prep: 10 Mins.

Bake 30 Minutes

Stand: 5 Minutes

Special Equipment:

--2 Individual Ceramic Dishes

INGREDIENTS

Base:

1 large russet potato, peeled, grated and par-baked

Vegetables and seasoning:

1 teaspoon Mazola oil

1/4 cup diced yellow onion

2 tablespoons diced orange bell pepper

Pinch of kosher salt

Pinch of pepper

1/4 teaspoon garlic powder

Filling:

4 large eggs, beaten

2 tablespoons 2% milk

1/4 cup Mexican blend shredded cheese

Topping:

1/4 cup Mexican blend shredded cheese

6 sliced grape tomatoes

Garnish:

2 basil leaves, julienned

METHOD

Preheat oven to 350F. Rub the inside of 2 individual ceramic dishes with Mazola oil; set aside.

Shred potato on the largest holes of a box grater; squeeze dry. Transfer shredded potatoes to a plate lined with two layers of paper towel.  Top with a damp paper towel; microwave on high for 3 minutes.  Place par-baked potatoes, evenly disbursed, in each of the 2 individual ceramic dishes.

Meanwhile, in a small skillet over medium heat, add the oil.  When hot, add the onion, bell pepper, salt, pepper, and garlic powder. Saute for 3 minutes. Disburse evenly atop the potatoes in the 2 dishes.

In a small bowl, beat the eggs and milk with the 1/4 cup of shredded cheese. Pour atop, evenly, among the 2 dishes.

Top each dish equally with the remaining shredded cheese, then layer each with the sliced grape tomatoes.

Cover each dish with parchment, then tin foil.

Bake, covered, for 30 minutes.  Remove from oven and let stand, covered, for 5 minuets.  Uncover, top with julienned basil, then serve. ~ Enjoy!

SANDRA'S TRADITIONAL PORK GREEN SOUP with STEAMED RICE

A traditional recipe I grew up preparing that's quick and easy, 
albeit incredibly delicious!
A Filipino Classic that has many, many variations  ~ this is my favorite...

Servings: (8-10)

Prep: 15 Mins.

Cook: 1 hour total time

INGREDIENTS

Meat:

2-1/2 to 3 lb Pork Sirloin Tip Roast (Costco), cut into 1/2x1-1/2" strips

2 TB veg oil

1/4 tsp kosher salt

1/4 tsp pepper

Soup:

4 ribs celery, sliced

1/2 yellow onion, julienned

1 clove garlic, minced

1/2 tsp garlic granules

1/2 tsp onion granules

2 tsps ground ginger

1 bay leaf
3 TB rice vinegar

1 tsp lemon juice

1-2 TB worcestershire, to taste

2 tsp soy sauce

2 qts low-sodium chicken broth

Finishing:

4 green onions (all parts), sliced

2 lg eggs, beaten with 1 tsp cold water

1 heart of romaine, julienned
1 TB dried parsley

--2-1/2 cups rice, prepared (Yielding 5 cups cooked)

METHOD

In a high-side nonstick large skillet, add 2 tbs vegetable oil and heat on medium high. Toss sliced pork with kosher salt and freshly ground pepper. Add 1/2 the pork to skillet and sear until lightly golden, use a slotted spoon (reserving oil in pan). Repeat with remaining meat. Remove all cooked meat to the plate; set aside.

Add onions and celery to skillet, sauté until onions are translucent for 5-7 minutes, (adding additional oil if needed). Add minced garlic, sauté for 30 seconds.

Add remaining ingredients including meat to skillet -- except finishing ingredients: green onions, egg mixture, romaine and dried parsley.

Bring soup to a boil, reduce to low simmer, cover, and cook for 45 minutes.

Remove skillet from heat. Add the egg mixture while stirring soup with a fork (to form ribbons), then add romaine and let set 3-5 minutes before ladling into soup bowls over steamed rice. ~ Enjoy!

SANDRA’S TERRIFIC TOASTED BLT BAGEL SURPRISE

You’ll need a lot of napkins for this

bad boy, while you savor the yummy explosion

of many fantastic flavors 

taking place with each and every bite...

Servings: (1)

Prep: 5 Mins.

Cook: 10 Mins.

INGREDIENTS

Honey-Dijon Spread:

4 tablespoons creamy dijon

4 tablespoons honey

1 teaspoon sesame seeds, toasted

1/4 teaspoon freshly grated ginger

Bagel:

1 sour dough bagel, sliced in half and toasted

Green leaf lettuce

2 slices of tomato

2 slices of crispy-cooked bacon, cut in half

¼ avocado, roughly mashed

1 egg, either poached or fried

METHOD

Toast sesame seeds in a dry skillet over medium-low heat, just until slightly golden and fragrant.  Add remaining spread ingredients to a small bowl, and whisk the toasted sesame seeds into spread, then combine.

Sandra's Universal Honey-Dijon
 Condiment Spread,
Dipping Sauce,
Dressing,
or Marinade

Toast bagel, and lightly spread both halves each with 1 teaspoon honey-dijon. Layer remaining bagel ingredients in order listed above. ~ Eat and enjoy!

SANDRA’S CLASSIC STROGANOFF over WIDE EGG NOODLES

A classic go-to recipe I have

prepared for my family

for many, many years that’s

very quick, easy, and tasty...

Servings: (4)

Prep: 5 Mins.

Cook: 20 Mins.

INGREDIENTS

1 lb. lean venison burger (or beef)

2 large shallots, minced

1 large garlic clove, minced

1 cup sliced fresh button mushrooms

2 teaspoons all-purpose flour

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 (10.75 oz.) can cream of mushroom soup

1 can of milk (use soup can)

1 teaspoon dry mustard

2 teaspoons worcestershire

2 tablespoons quality white wine

3/4 cup sour cream

1 tablespoon finely chopped fresh parsley

Garnish:

1 – Green onion (green part only), finely sliced

--1 (12 oz. pkg.) wide egg noodles prepared according to package directions

METHOD

Brown ground beef over medium-high heat with shallots until beef is no longer pink and shallots are translucent.

Add garlic and mushrooms; sauté for 2 minutes. Add flour, salt, and pepper, and toss to combine; cooking for 1 minute.  

Add soup and remaining ingredients, except sour cream and parsley. Simmer uncovered 15 minutes; stirring occasionally. 

Remove skillet from heat, and stir in sour cream and parsley. 

Stir to combine.

Serve over prepared wide egg noodles, and garnish with sliced green onions. ~ Enjoy!

~~~~~~~~~~~

Tip: I like to serve this main dish with a hearty garden salad drizzled with light vinaigrette.

SANDRA’S ZESTY PEPERONCINI BACON AND EGG SANDWICHES

My Dad loved Peperoncini, as do I
and they make these sandwiches pop with flavor...

Servings: (2)

Prep: 5 Mins.

Cook: 10 Mins.

INGREDIENTS

4 strips of bacon, cut crosswise in half

2 large eggs

4 Whole peperoncini, cut in half, then into strips (I like to retain the seeds)

4 slices of whole wheat bread

1 tablespoon mayonnaise

1/2 teaspoon yellow mustard

Freshly ground pepper, to taste

Serving option:

-- 4 Whole peperoncini

METHOD

Place a skillet over medium heat, and cook bacon to your desired crispiness, and drain on paper towel.  Retain a bit of drippings in skillet, and reduce the heat to low to fry the eggs (I break the yolks).

Meanwhile, spread bread slices with mayonnaise, and ever so lightly with mustard.  

Sprinkle with sliced peperoncini, and top with bacon, egg, and freshly ground pepper to taste.  

Cut sandwiches in half, and serve each of them with two whole peperoncini. ~ Enjoy!

SANDRA’S RADIANT KIELBASA and BROCCOLI FRIED RICE

A complete, radiant,
and delicious meal you can
quickly prepare with leftover rice...

Servings: (6)

Prep:  10 Mins.

Cook:  15 Mins.

INGREDIENTS

2 eggs, beaten

½ lb. (1/2 ring) smoked kielbasa, cut into ½” cubes

Freshly ground pepper, to taste

½ cup chopped yellow onion

½ cup chopped celery

1 cup fresh broccoli florets, cut into smaller pieces

1 garlic clove, minced

Pinch of Chinese five spice seasoning

Pinch of ground ginger

4 cups prepared, steamed basmati rice

3 tablespoons low-sodium soy sauce

METHOD

Heat large nonstick skillet to medium-low heat.  Spray skillet with olive oil and add the beaten eggs; scramble, and remove to one side of a large plate.  Turn the heat to medium, and brown the kielbasa with freshly ground pepper, to taste.  Retain drippings in skillet, and remove the browned kielbasa with a slotted spoon to the other half of the plate (aside the scrambled eggs), and set aside.  Add to the skillet the onion, celery, broccoli florets, Chinese five spice, and ginger and saute until onions are translucent for about 5 minutes.  Add the garlic and saute 30 seconds.  Return the kielbasa to the skillet, along with the cooked rice, and soy sauce; mix to combine while sautéing for 5 minutes longer.  Add the scrambled eggs; folding to combine, then serve. ~ 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 OVEN-BAKED GARDEN FRITTATA with SMOKY PEPPER BACON

I made this with ingredients 
from my refrigerator today ~
What a treat this turned out to be...

Servings: (6)
Prep: 15 Mins. |
Bake 40 Mins. |
Stand: 10 Mins.

Posted by Sandra

INGREDIENTS

2 strips smoked pepper bacon, cut into ½” strips ¼ onion, chopped
4 button mushrooms, sliced
¼ orange bell pepper, chopped
1 garlic clove, minced
1 teaspoon dried sweet basil
¼ teaspoon oregano
¼ teaspoon red pepper flakes
¼ teaspoon fresh ground pepper
1 cup fresh baby spinach leaves, roughly chopped
5 eggs
1-1/2 cups whole milk
½ cup medium cheddar cheese, shredded

Optional, for serving:
-- 1 roma tomato, cut into 6 wedges
-- 1 orange cut into 6 wedges

METHOD

Preheat oven to 350 degrees. Prepare a 10” round (or 9”x9” square) baking dish by spraying it with butter spray.

Heat medium non-stick skillet over medium-high heat, and brown the bacon until crispy; reserving drippings in skillet. Remove bacon pieces to a small paper towel lined plate to drain, and set aside.

Add the onion, button mushrooms, bell pepper, garlic, basil, oregano, red pepper flakes, and fresh ground pepper to the reserved drippings in skillet, and saute until onions are translucent. Remove from heat, and add fresh chopped spinach; tossing to combine.

In a medium bowl, whisk the eggs. Add the milk, and whisk to combine. Add the skillet ingredients, and browned bacon to the bowl; mixing with a spoon to combine. Pour the mixture into the prepared baking dish, and bake for 30 minutes (it will puff up during the baking process ;) Remove from oven and sprinkle top with cheddar cheese, and return back to oven and bake for an additional 10 minutes.

Fresh out of the oven

Remove from oven, and let set for 10 minutes. Cut Garden Frittata into 6 wedges, and serve with wedges of fresh tomatoes and oranges. – Enjoy!


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


Tip: This Garden Frittata is excellent 
served hot, or at room temperature.

SANDRA’S ON-THE-RUN BREAKFAST EGG N’ CHEDDAR BLT

A splendid and hearty morning sandwich
to take with you on those busy mornings working, fishing,
hunting, or just any time when you and 
your children are on-the-run - It's great warm,
although wonderful at room temperature too...

Serving: (1)
Prep: 5 Mins. |
Cook: 5 to 7 Mins.

Posted by Sandra

INGREDIENTS

2 strips of quality bacon, cut in half crosswise, and browned
1 organic whole egg, fried (with yolk broken)
2 lettuce leaves
2 slices of tomato
1 slice of cheddar cheese
Mayonnaise, for spreading on toast
2 slices whole wheat bread, toasted
Fine-grained Sea salt and freshly ground pepper, to taste

METHOD

In a small non-stick skillet over medium heat, brown the bacon, and drain on a paper towel lined plate, reserving a bit of drippings. Reduce the heat to low, and gently fry the egg with the broken yolk.

Meanwhile, place the bread in the toaster. When toast is done, spread one side of each with mayonnaise, and layer the bacon, lettuce, tomato, cheese, and egg on top of one slice of toast. Sprinkle fried egg with sea salt and ground pepper, to taste. Add the other slice of toast. – Enjoy!

SANDRA'S HAM BREAKFAST STRATA – FAMILY SIZE

This makes for the ultimate breakfast or brunch, 
and it's so very easy to prepare...

Servings: (6 to 8)
Prep: 15 Mins. |
Bake: 25 to 30 Mins.

Posted by Sandra

INGREDIENTS

1 tablespoon vegetable oil
1 cup crimini mushrooms, sliced (or button mushrooms)
1 cup chopped zucchini
1 cup fully cooked ham, cubed
2 green onions, roughly chopped
½ cup red bell pepper, chopped
1 small garlic clove, minced
1 (8 oz. pkg.) cream cheese, at room temp.
1/4 cup heavy cream
6 eggs
2 cups cubed whole wheat bread, crust removed, cut into ½” cubes
1 cup cheddar cheese, shredded
1 tablespoon sun-dried tomatoes, finely chopped
1 tablespoon fresh basil, chopped (and whole leaves for garnish)
1/2 teaspoon kosher salt
1/4 teaspoon ground pepper

METHOD

Preheat the oven to 350 degrees. Prepare a 10” round  by 2” deep casserole dish (or a 9”x12” rectangle baking dish) sprayed with oil, and set aside.

Heat a large nonstick skillet over medium-high heat. Add the vegetable oil and saute the crimini mushrooms, zucchini, ham, green onions, red pepper, and garlic, just until vegetables are tender for about 3 to 4 minutes, and remove from heat.

In a medium-mixing bowl, whisk the cream cheese and heavy cream until smooth, and then add the eggs and mix to combine. With a spoon, fold in the bread, cheese, sun-dried tomatoes, basil, kosher salt, and ground pepper, including the vegetable mixture.

Pour into the prepared baking dish. Bake, uncovered, for 25 to 30 minutes, or until a knife inserted in  center comes out clean. Let stand for 10 minutes to set before serving, and cut into serving-sized pieces.  Garnish with fresh basil leaves. - Enjoy!


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


Tips: I like to serve the Breakfast Strata with wedges of fresh cantaloupe, and fruit juice - oh, and any leftovers are great reheated!


Also, this is a brunch favorite, so you might wish to double the recipe and bake it in two baking pans for special occasions.

SANDRA'S SUPER BREAKFAST BURRITO

A hearty and delicious breakfast to prepare for your
family when you're all on-the-run...

My recipe of this burrito was featured on 1-16-11 @
http://paper.li/tortillaland/1302552605

Servings: (2)
Prep: 5 Mins. |
Cook 10 Mins.

Posted by Sandra

INGREDIENTS

1 medium russet baked potato (*See below)
2 strips quality bacon, browned and crumbled
2 tablespoons red onion, finely chopped
2 tablespoons red bell pepper, finely chopped
¼ teaspoon kosher salt
¼ teaspoon ground pepper
2 eggs, lightly beaten
4 tablespoons medium cheddar cheese, shredded
1 tablespoon fresh basil, chopped (or cilantro is my preference at times)
2 (10”) flour tortilla shells
-- Taco sauce (for dipping) – or feel free to make: (Sandra's Homemade Mexican Salsa)

METHOD

Prepare a plate by lining only half with paper towel, and set aside.

Scrub an unpeeled potato, and pierce it with a paring knife, and then microwave on high for 4 minutes. Carefully remove potato (it’ll be hot) and cut in half lengthwise and allow it to cool by setting it aside.

Meanwhile, heat a large nonstick skillet over medium heat, and brown the bacon, until crispy, (reserving drippings) and place cooked bacon on paper-towel lined portion of plate for later chopping into crunchy crisps.

Peel and chop the baked potato into ¼” cubes and add to skillet, along with red onion, and red bell pepper, kosher salt and ground pepper, sautéing just until onions are translucent, and then remove mixture to other half of plate.

Reduce heat under skillet to low. Add the crunchy bacon crisps to the beaten eggs, and scramble in skillet, and remove from heat.

While the heat is on low, toss a tortilla directly onto burner, until slightly browned and bubbly, about 30 seconds per side, and repeat with remaining tortilla. Place each tortilla on a serving plate and evenly fill with the scrambled eggs, potato/vegetable mixture, and then sprinkle with cheddar cheese and fresh basil (or cilantro). Roll each tortilla up; cut them diagonally in half, and serve with taco sauce or homemade salsa. – Enjoy!

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

*Tip: I always have a baked potato or two wrapped in foil on-hand in the refrigerator after microwaving them, which are quick to eat alone, or to prepare in recipes such as this.

SANDRA'S TANGY TOMATO VINAIGRETTE

I love using this tangy vinaigrette
with many types of salads...

Yields: (1-1/2 cups)
Prep: 5 Mins.

Posted by Sandra

INGREDIENTS

½ cup mayonnaise
2 plum tomatoes, seeded, juiced (or else dressing will be runny), and chopped
1/8 purple onion, chopped
2 tablespoons apple cider vinegar
2 tablespoons vegetable oil
1 tablespoon whole parsley leaves
kosher salt and ground pepper to taste

METHOD

Place all the Tomato Vinaigrette ingredients in the pitcher of a blender, and puree until smooth.

Serve by drizzling over salad, as a side sauce for barbecued fish, or as a dip for vegetables and/or torn pieces of sour dough bread – enjoy!

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

Tips: The Tomato Vinaigrette can be stored in an airtight covered container in the refrigerator for up to 3 days. If you choose to make the above salad in photo, please be sure to chill your iceberg wedges in the freezer for a few minutes so they are very, very cold when serving (not frozen though) and top with fire-roasted tomato bits, including soft-boiled wedges along side.

SANDRA'S HEARTY CAMP BREAKFAST

Children truly enjoy helping prepare
 this recipe. It is a very fun weekend-breakfast
 to involve your family in making,
and then savoring the rewards afterwards...

Servings: (6)

Prep: 15 Mins. | Bake: 15 Mins.
Posted: by Sandra at

--Equipment: Nonstick 12-tin muffin pan

INGREDIENTS

***First set of 6 tins:
1 lg. russet potato, pre-baked, cooled, and shredded
1/8 teaspoon onion powder
ground pepper, to taste
3 slices of bacon, cooked, and crumbled (reserve bacon drippings)
6 eggs

***Remaining set of 6 tins:
1 (8.5 oz.) box jiffy corn muffin mix
1 egg, beaten
1 (10 oz.) can of mexican corn, drained
1 (4.5 oz.) can of mild diced green chilies, drained
¼ cup cheddar cheese, shredded
1/3 cup of milk

DIRECTIONS

Preheat oven to 400 degrees. Meanwhile, brown the bacon, and cut into crumbles, and set aside. With a paper towel, grease the muffin tins well with reserved bacon drippings.

Shred the potato and place equally amongst the first six tins by pressing into bottom and sides to form cup shapes, and then lightly sprinkle potato cups with onion powder, and ground pepper to taste. Sprinkle bacon equally in the potato cups, and then gently drop in one egg on each.

For the remaining six tins, mix all cornbread ingredients in a medium bowl, and let batter stand for 5 minutes. Equally spoon the cornbread batter into remaining empty six tins.

Bake for 15 minutes, or until cornbread is done (when a toothpick inserted comes out clean) - enjoy!


~~~~~~~~~~~

Tip: Bake potato ahead of time by scrubbing and piercing it, and place on a microwave-safe dish, and then cook on high for 5 minutes in microwave, letting it cool, and then store in refrigerator until ready to use. You can also prepare the bacon before hand to save even more time, and store in the refrigerator as well ~~ I generally added a bit of shredded gruyere cheese on the outer rim of the egg before baking tins...so the yolks still take center stage -- mmmm...another option.

SANDRA'S AWESOME SKILLET POTATO AND ONION PIE

You cannot go wrong with this side or main dish...

Servings: 4
Prep: 5 mins. |
Cook: About 20 mins.

Posted by Sandra

INGREDIENTS

2 tablespoons unsalted butter
2 tablespoons vegetable oil
2 large russet potatoes, peeled, and grated
½ onion, finely julienned
1 clove of garlic, minced
Pinch of red pepper flakes
Fine grain kosher salt and freshly ground pepper, to taste
2 tablespoons freshly chopped parsley leaves

METHOD

In a nonstick 10” saute pan, heat the vegetable oil and butter over medium-high heat. Add the onions and saute until translucent, and add garlic and red pepper flakes and saute for 30 seconds.

Meanwhile, grate the potatoes, squeeze excess moisture and add them to a medium bowl, and pour the skillet mixture over the potatoes, then gently toss to combine. Season with kosher salt and ground pepper, to taste, and add the chopped parsley and fold to combine.

Press grated potato mixture into heated nonstick skillet with back of spatula. Let cook undisturbed over medium heat, until crisp on bottom for about 8 to 10 minutes. Gently flip onto a plate, and then slide other side into nonstick skillet to finish cooking undisturbed for another 8 to 10 minutes.

To serve, slide onto a cutting board, and slice into four wedges. – Enjoy!

With sunny-side up eggs...

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


Tip: This is excellent with eggs for breakfast, or a nice accompaniment with any meat, poultry, etc.


Note:  During the last 5 minutes, I like to make four indentations, and add one egg into each, then loosely tent skillet with foil -- This way your potatoes and eggs are perfectly cooked all in one skillet (See photo to the right).

SANDRA'S 5-MINUTE SPECTACULAR HOLLANDAISE SAUCE

A classic creamy sauce that you are
able to make in a minimal amount of time
to accompany your favorite side or main dishes...

Servings: (4)
Prep: 5 mins.

Posted by Sandra

INGREDIENTS

3 egg yolks
1/4 teaspoon dijon
1 tablespoon fresh lemon juice
½ teaspoon sriracha sauce (or tabasco)
1/2 cup butter, cubed

METHOD

Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 and 30 seconds, or until completely melted.

In a blender, combine the egg yolks, mustard, lemon juice and sriracha sauce. Cover, and blend for about 5 seconds. Set the blender on high speed, and remove top center, and then pour the butter into the blender mixture in a very thin stream, which will thicken the sauce. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.


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


Tip:  This sauce is excellent with seafood, as a dip,  for a finishing sauce, as well serving it over cooked asparagus or other vegetables; it's pure decadence!  If you prefer a yellower hue, add a bit of turmeric (it adds color without changing the flavor if added is minimal amounts).

SANDRA'S BASIC FRIED RICE: Pork, Beef, Chicken, Shrimp, or other Seafood

This is a recipe you'll often make
from ingredients that you readily have on-hand,
and you can change it up in so many ways that it's
bound to be just fabulous...

(Serves 4)
Prep: 5 Mins. | 

Fry:  10 Mins.

Posted by Sandra

INGREDIENTS

1/2 lb. cooked and chopped (pork, poultry, beef, shrimp/prawns, or seafood)

2 tablespoons low-sodium soy sauce

1/4 teaspoon sesame oil

¼ teaspoon freshly ground pepper

2 tablespoons olive oil

2 eggs, lightly beaten

2 cloves garlic, minced

4 crimini mushrooms, thinly sliced

1/4 cup low-sodium chicken broth

+ an additional (2) tablespoons of low-sodium soy sauce

2 green onions, chopped

4 cups cooked white rice
Kosher salt and freshly ground pepper, to taste

METHOD

In a small bowl, season the pork with the 1 tablespoon soy sauce, sesame oil, and pepper.

Heat the olive oil in a large skillet over medium heat. Add the beaten eggs, and saute to scrambled point, and remove to plate and set aside.

Increase heat to medium-high heat under skillet (add more olive oil if need be), and saute garlic for 30 seconds. Toss in the pork (or meat or seafood), and mushrooms, sautéing until heated through. Stir in chicken broth, 2 tablespoons soy sauce, green onions, and rice. Cook and saute until the rice has broken apart and is evenly coated with the sauce. Pour the reserved broken scrambled egg pieces over rice, and toss to combine.  Taste for seasonings, adding kosher salt and ground pepper to taste, if needed - and serve.  Enjoy!

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

Tip: There are numerous variations to this recipe, i.e., changing out the veggies and/or adding them...feel free to experiment to your desired pallet!

SANDRA'S CHICKEN BROCCOLI and BACON QUICHE (similar to a frittata)

A splendid main dish to serve during any time of day,
including at brunches, or on special holiday mornings,
or on weekends...

Servings: (6)
Cook Time: 35 minutes |
Total Time: 50 minutes

Posted by Sandra

INGREDIENTS:

2 slices of bacon, browned and crumbled
1 yellow onion, chopped
1 (12 oz. pkg.) frozen chopped broccoli, thawed and drained
1-1/2 cups medium cheddar cheese, shredded
1/2 cup havarti cheese, shredded
2 cooked skinless and boneless chicken breasts, roughly shredded
1-1/3 cups milk
3 eggs, lightly beaten
3/4 cup baking mix (use Bisquick - or my recipe: Sandra's Homemade Baking Mix)
1/2 teaspoon fine-grain kosher salt
1/8 teaspoon freshly ground pepper
1/2 teaspoon Italian seasoning herb blend
3 tablespoons parmesan cheese, grated

Garnish:
1 tomato, cut into wedges

METHOD:

Preheat oven to 375 degrees. Spray a 10" decorative pie dish with baking spray and dust lightly with all-purpose flour, and set aside.

In medium saucepan, heat to medium-heat, and brown the bacon, then drain bacon strips on a paper-towel lined plate, and crumble when cooled. Retain drippings in the skillet, and add the onion, and cook until its translucent. Add thawed broccoli, and cook until any remaining liquid evaporates.

Place onion and broccoli mixture in prepared pie dish; let cool for 10 minutes. Layer cheddar cheese, havarti cheese, and the chicken over broccoli mixture.

In medium bowl combine remaining ingredients and beat until smooth. Pour into pie dish and bake for 45 to 50 minutes, until puffed and set. Top with parmesan cheese and return to oven for 5 minutes longer, just to melt cheese. Serve slices of chicken-broccoli-bacon quiche, with tomato wedges alongside. - Enjoy!


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

Tip: You can also make this with ham or turkey, and other veggies or cheese choices.

SANDRA'S SASSY SMOKED SALMON TARTLETS

These are delicious little morsels,
and you'll be complimented
by those that are lucky enough to have them...

Yields: (24 individual tartlets)
Prep: 15 min. |
Bake: 20 to 25 min.

Posted: by Sandra

INGREDIENTS:

***Crust:
1/2 cup butter, at room temp.
1 (3 oz.) pkg. cream cheese, at room temp.
1 cup all-purpose flour

***Filling:
2 eggs
1/2 cup milk
1 tablespoon butter, melted
1 teaspoon lemon juice
1/2 cup breadcrumbs
1 teaspoons fresh parsley, chopped
1 teaspoon fresh dill, roughly chopped, plus more for garnish
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup of smoked salmon, remove skin and break into small pieces
1 green onion, sliced

METHOD

Preheat oven to 325 degrees. Spray a miniature muffin pan with oil.

In a medium-size bowl, beat butter, cream cheese and flour until smooth. Shape tablespoonfuls of dough into balls; press onto the bottom and up the sides of muffin cups.

In a another medium-size bowl, whisk eggs, milk, butter and lemon juice. With a spoon, stir in crumbs, parsley, dill, salt and pepper, and then fold in salmon and onion. Spoon mixture into shells. Bake for 20 to 25 minutes, just until set.

Garnish each with a small dill sprig, and serve. – Enjoy!

SANDRA'S CLASSY CHORIZO and POTATO FRITTATA

What a wonderful combination
with the perfect level of spice that you
can serve hot, warm, or at room temperature
any time of day...

Servings (4)

Posted by Sandra
Prep: 15 mins. |
Cook 25 mins.

INGREDIENTS:

2 large russet potatoes, peeled and cut into ½” cubes
2 tablespoons olive oil
1/2 onion, chopped
kosher salt and ground pepper
1 (10 oz.) roll of chorizo sausage (cut into small chunks)
2 garlic cloves, minced
6 eggs
2/3 cup milk
2 green onions, chopped
1 jarred roasted red pepper, chopped
1 cup cheddar cheese, shredded
2 tablespoons fresh parsley, chopped

METHOD:

Preheat the oven to 350 degrees. Spray a 10" baking dish with oil, and set aside.

Bring a medium pot of water to a boil, and add the potato cubes and cook until they are just tender, about 6 to 8 minutes. Drain and reserve.

Meanwhile, in a medium nonstick saute pan, heat the olive oil to medium-high heat and add the onions, and cook just until translucent. Drop in the sliced chorizo and the garlic and cook until the sausage starts to brown. Remove the pan from heat.

In a large bowl, beat the eggs until they are light yellow in color, and stir in the milk, add the shredded cheddar, and stir in the milk, adding salt and black pepper to taste, and then pour the chorizo mixture from the skillet, including the par-cooked potatoes into the bowl and fold gently to combine. Pour into prepared baking dish, and top with green onions, and chopped roasted red pepper, and parsley.

Bake in oven for about 25 minutes. Remove and let the frittata set in the baking dish for 10 minutes before cutting. Slice into 4 diamond wedges and arrange on serving plates. - Enjoy!


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Tip: I like to serve this frittata with a crisp garden salad, drizzled with a nice vinaigrette.