SANDRA'S MOOSE-MEDITERRANEAN-MEATBALLS and SPAGHETTI

This entree sounds fancy

but it's a breeze to make in about 1/2 hour

with typical on-hand ingredients...

Servings: (6 to 8)

Prep: 15 Mins.

Cook 25 to 30 Mins. (= Total time)

INGREDIENTS

Meatballs:

2 slices wheat bread, left whole

1/2 cup milk

1 lb. ground moose (venison, caribou, elk, beef, poultry, and so on)

2 tablespoons dried parsley

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground cumin

1 large egg, beaten

1 teaspoon granulated garlic

--1/4 cup olive oil (for searing, reserving some after searing meatballs for sauce)

Sauce:

--2 tablespoons drippings (reserved, as stated above)

2 (14.5 oz. cans) diced tomatoes, with juices (do not drain)

3 tablespoons red wine vinegar

1/2-1 teaspoon dried chili flakes (depending on how spicy you want it -- I like 1 tsp.)

1 teaspoon dried oregano, or 1/2 teaspoon ground oregano

--1/2 box thin spaghetti, prepared according to package directions

METHOD

Meatballs:

In a small and flat dish, add the bread slices and cover with the milk; set aside to absorb.

In a medium bowl, add the ground moose, parsley, salt, pepper, cumin, beaten egg and garlic, use clean hands to mix and  combine. Slightly squeeze a tiny bit of milk off and break the bread into small pieces while adding to the meat mixture. Mix mixture lightly, just to combine, then form into 1" meatballs. (Form all the meatballs prior to cooking to ensure even searing.)

Add the olive oil to a Dutch Oven and set heat to  medium-high. When oil is hot, add the meatballs in 2 separate batches and gently sear on all sides (top, bottom, and around sides of meatballs), about 1 minute on each side, until dark golden brown. Transfer meatballs from Dutch Oven to a plate, using tongs. Reserve 2 tablespoons drippings in pot; reduce heat to medium.

Sauce:

Add the tomatoes, red wine vinegar, chili flakes and oregano and stir. Bring to a boil; reduce to a very gentle simmer (so the addition of the meatballs is undisturbed). Using tongs, gently add the meatballs to the pot of sauce in an even layer.  Leave pot uncovered, and let simmer happen very gently to allow sauce to reduce and meatballs to cook through.

Pasta:

Meanwhile, prepare your favorite pasta (I adore thin spaghetti). ~ Enjoy!

SANDRA’S MEXICAN CHICKEN CORN TORTILLA LASAGNA

An ideal lasagna entree you’re able to prepare ahead of time and make

as mild or spicy to your heart’s content, including alternatively substituting chicken for precooked pork, beef, moose, venison, caribou, elk and so on...

Servings: (12)

Prep: 15 Mins.

Cook Time: 1 Hr.

INGREDIENTS

Lasagna:

1 (16 oz. can) refried beans

1 (1.25 oz. pkg.) taco seasoning

18 (6”) corn tortillas

3 chicken thighs, cooked and roughly shredded*

1 (15 oz. can) black beans, rinsed and drained

2 cups prepared salsa

1 (4 oz. can) fire roasted mild diced green chilies, drained

1 cup sour cream

1 red bell pepper, finely chopped

1 (2.25 oz. can) sliced olives, drained

2 cups shredded mozzarella cheese

2 cups shredded cheddar cheese

Garnish:

--Shredded romaine lettuce

--Diced fresh tomatoes

--Sliced pickled jalapenos

METHOD

Preheat oven to 350 degrees. Spray a 13”x9” baking dish, and set aside.

Place refried beans and taco seasoning in a small saucepan over low heat, mix to combine.  Stir occasionally, and heat until warm (so it spreads easily).

Repeat following layers 3 times in prepared baking dish: Arrange a layer of 6 corn tortillas in baking dish, top evenly with 1/3 refried bean mixture, 1/3 chicken, 1/3 black beans, 1/3 salsa, 1/3 green chilies, 1/3 sour cream, 1/3 bell peppers, 1/3 sliced olives, 1/3 mozzarella cheese, and 1/3 cheddar cheese.

Ready for the oven...

Spray bottom of foil (to prevent cheese from sticking) and cover lasagna, then bake for 45 minutes. Uncover, and continue baking for 15 minutes, until cheese is melted. 

Cut into squares, and serve topped with shredded lettuce, diced tomatoes, and sliced pickled jalapenos. ~ Enjoy!

Hot and ready to serve...

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

*Tip: I precooked 3 bone-in and skin-on chicken thighs covered with water in a medium saucepan, then added a bit of sea salt, freshly ground pepper, onion powder, and garlic powder. I brought the mixture to a boil, covered, then reduced heat to a simmer to gently boil for 25 minutes.  I cooled the thighs on plate, removed the skin and bones, then roughly shredded the meat.

SANDRA’S EXOTIC CURRIED COCONUT CHICKEN

An incredible and delicious

chicken curry entree

that’s guaranteed

to warm your soul...

Servings: (6 to 8)

Prep: 5 Minutes

Cook: 1 Hour-20 Mins.

INGREDIENTS

Chicken Curry:

2 tablespoons extra virgin olive oil

2 tablespoons curry powder

1/2 onion, thinly sliced

½ red bell pepper, thinly sliced

2 garlic cloves, minced

Pinch of red pepper flakes

1 stick of lemon grass

--(or 1 teaspoon lemon grass paste)

3 boneless skinless chicken breasts, cut into ½” cubes

1 teaspoon kosher salt

1/2 teaspoon white pepper

Lemon Grass Paste
found in the produce
section of market

1 (14 oz. can) coconut milk (not lite, or cream)

1 (14 oz. can) diced tomatoes, with juice

1 (14 oz. can) tomato sauce

3 tablespoons honey

Side options:

--Prepared steamed Jasmine rice

--Prepared steamed broccoli

METHOD:

Heat olive oil and curry powder in a dutch oven over medium-high heat, and saute for 2 minutes.

Stir in onions and bell pepper, and saute until onions are translucent, about 7 minutes.  

Add garlic, red pepper flakes and lemon grass, and saute for 30 seconds. 

Add chicken cubes, kosher salt, and white pepper; toss to coat. Reduce heat to medium, and cook for 10 minutes, while occasionally stirring. 

Add coconut milk, diced tomatoes with juices, tomato sauce, and honey; stir to combine. 

Stir to combine, and bring to a gentle boil.  Reduce heat to low to simmer and cook, uncovered, while occasionally stirring for approximately 1 hour to allow sauce to reduce by half (from what's shown below) and for flavors to meld. 

(Meanwhile, prepare steamed jasmine rice and broccoli, if making.)

Toss stick of lemon grass (if using).

Serve curried coconut chicken over jasmine rice with steamed broccoli on the side. ~ Enjoy!

SANDRA’S BELOVED CHEESY SHREDDED POTATO-BACON BAKE

This entree of potatoes, cheese,

bacon and spinach is perfect for

brunch, a potluck, game day, or a quick,

colorful and flavorful dinner

with a salad...

Servings: (12)

Prep: 20 Mins.

Bake: 1 Hr.-15 Mins.

INGREDIENTS

Sauce:

4 tablespoons unsalted butter

½ white Vidalia sweet onion, diced

½ cup celery, finely chopped

1 garlic clove, minced

1/4 cup all-purpose flour

1 cup milk

3/4 cup low-sodium chicken broth

2 teaspoons worcestershire

½ cup mayonnaise

½ cup sour cream

Salt and white pepper, to taste

Other ingredients:

1 (1 lb.-4 oz. pkg.) refrigerated shredded real hash browns (I used Simply Potatoes)

1 (10 oz. pkg.) frozen chopped spinach, thawed, drained, hand-squeezed, and chopped finer

4 strips of bacon, sliced and browned

2 cups medium shredded cheddar cheese, divided

METHOD:

Preheat oven to 375 degrees.  Spray a 9”x13” baking dish, and set aside.

In a medium skillet, melt the butter over medium heat.  Add onion and celery and cook for 5 to 7 minutes until onions are translucent. Add garlic and cook for 1 minute.  

Whisk in flour, and cook for 1 minute. Whisk in milk, chicken broth, and worcestershire, then bring to a boil; reduce heat and simmer, stirring regularly, until desired consistency is achieved, about 10 minutes. 

Remove from heat, and fold in mayonnaise and sour cream to combine.  Add salt and white pepper, to taste.

Add shredded potatoes, spinach, bacon, and 1-1/2 cups shredded cheese to a large bowl.  

Add sauce, and fold mixture to combine. 

Spread mixture in prepared baking dish, cover baking dish with foil, and bake for 1 hour. 

Remove from oven.

Sprinkle with remaining ½ cup of cheddar cheese and bake, uncovered, for an additional 15 minutes.  

Let cool 15 minutes.  Cut into 12 equal squares, and serve. ~ Enjoy!

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

Tip:  This baked potato entree can be prepared ahead of time, such as the night before and refrigerated, and then baked the following day (just bring it to room temperature for 30 minutes prior to placing in oven).

SANDRA’S SEAFOOD-OLYMPIA STUFFED JUMBO PASTA SHELLS

A delicate, creamy and exquisite

scallop-shrimp-halibut olympia pasta entree that

is bound to leave you speechless...

This recipe was inspired by my sister in law Chantil’s Halibut Olympia recipe that our family adores.

Servings: (4) Individual Gratins

Prep: 10 Mins

Bake 25 Mins.

INGREDIENTS:

20 Jumbo Pasta Shells

¼ teaspoon sea salt

Sauce:

2 cups sour cream

2 cups mayonnaise

2 cup freshly grated Parmesan cheese

1 teaspoon old bay seasoning

Filling:

½ lb. fresh bay scallops, cut into ½” chunks

½ lb. fresh shrimp, peeled and deveined, then cut in half lengthwise

½ lb. skinless, boneless fresh halibut, cut into ½” chunks

¼ yellow bell pepper, finely chopped

½ teaspoon garlic granules

½ teaspoon onion granules

¼ teaspoon white pepper

1 tablespoon Italian parsley, finely chopped

1 cup canned, French fried onions

Garnish:

½ teaspoon paprika

1 green onion (green parts only), finely sliced

METHOD:

Add water into a 6 qt. pot and bring to boil, add salt and pasta and cook for 10 minutes, just until al dente so the shells are easier to fill (as they will continue to cook in the oven).  Drain shells in a colander, then place them upside down on a foil-lined baking sheet to further drain any additional water.

Preheat oven to 350 degrees. Spray 4 individual gratin dishes, and set aside.

In a medium bowl, combine sauce ingredients.  

Spread a 2 heaping teaspoons of sauce in each gratin dish, and spread evenly over bottom of dishes. 

Add filling ingredients to a medium bowl, including folding in 1/3 of the remaining sauce until combined. Set remaining sauce aside.

Fill each of the pre-cooked pasta shells with about 1 heaping tablespoon of the seafood mixture, and place shells filling side up in gratin dishes on top of sauce; adding 5 shells per gratin dish. 

Generously top filled shells equally in gratin dishes with remaining sauce. Bake for 25 minutes, until golden brown. 

Garnish with paprika and sliced green onions; serve immediately. 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 FEISTY FIESTA MEXICAN RICE BOWL

A super hearty meal that is
without a doubt feisty with a fiesta
style in a snap!

Servings: (6 to 8)
Prep: 5 Mins. |
Cook: 30 Mins.

Posted by Sandra

INGREDIENTS

1 lb. lean burger (moose, venison, beef, or buffalo)
½ red bell pepper, chopped
½ spanish onion, chopped
2 ribs celery, chopped
2 cloves garlic, minced
1 cup water
1 tablespoon, canned diced hot jalapenos (less if you like it less spicy)
1 cup frozen corn kernels
1 (14.5 oz. can) diced tomatoes, retain juice
1 (14.5 oz. can) tomato sauce
1 pkg. dry original ranch dressing
1 pkg. dry taco seasoning
2 tablespoons fresh cilantro, chopped (divided)

Garnish:
--Medium cheddar cheese, shredded
--Remaining cilantro

--Prepared steamed brown rice

METHOD

Note: Start the rice about an hour prior to serving.

Place a large skillet over medium-high heat and brown burger ½ way, add the bell pepper, onion, and celery and cook until onion is translucent. Add the garlic and cook for 30 seconds. Add the water, jalapenos, corn, diced tomatoes, tomato sauce, ranch dressing, and taco seasoning; mixing to combine. Bring to boil, and reduce to low to simmer for 20 minutes. Add the ½ of the cilantro and cook for 1 more minute.

To serve, mound rice in the center of each bowl, spoon the fiesta sauce around its diameter, and sprinkle with shredded cheddar cheese and the remaining cilantro. – Enjoy!

SANDRA’S SPECTACULAR VENISON CABBAGE ROLLS

This recipe is also wonderful substituting venison 
with 'LEAN' moose, buffalo, or beef burger...

Servings: (6) |
Yields: (12 rolls)
Prep Time: 20 Mins. |
Bake: 1 Hr.

Posted by Sandra

INGREDIENTS

1 head of green cabbage, cored

***Filling
1 lb. extra-lean venison burger
1/4 cup yellow onion, minced
2 garlic cloves, minced
¼ cup red bell pepper, minced
1-1/2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon Italian herb seasoning blend
½ teaspoon dry mustard
1/8 teaspoon cayenne pepper
½ teaspoon worcestershire sauce
3 tablespoons ketchup
1 cup cooked white rice
1 egg, beaten
1/4 cup milk

Hot out of the oven...

***Sauce
1 (14.5 oz. can) italian diced tomatoes, drained
2 (14.5 oz. cans) tomato sauce
½ teaspoon Italian herb seasoning blend
2 tablespoons brown sugar
2 tablespoons lemon juice
2 teaspoons worcestershire sauce

***Garnish
2 tablespoons parsley
½ cup mozzarella cheese

METHOD

Preheat oven to 350 degrees. Prepare a 9”x13” baking dish sprayed with oil, and set aside.

Bring a large pot of salted water to a boil, core the cabbage with a paring knife and boil it for 10 minutes to tenderize the leaves for rolling up cabbage rolls; drain in a colander, pat dry, and set aside.

In large skillet, brown the venison burger over medium-high heat, until ¾ done. Add the onion, garlic, red bell pepper and cook for 3 minutes, and add remaining ingredients, except milk and eggs. Beat the egg with the milk, and add to mixture while stirring. Place 1/4 cup of meat mixture in center of each cabbage leaf (overlapping leaves, if need be), roll up while tucking in ends. Place rolls in prepared baking dish seam side down.

In a medium bowl, mix together all the sauce ingredients, and pour over cabbage rolls. Cover baking dish with foil, and bake for 50 minutes. Uncover and add the parsley and cheese, and recover and bake for 10 minutes longer, then serve. – Enjoy!

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


Tip: I like to serve these venison cabbage rolls with toasted baguettes to sop up the sauce.

SANDRA'S CLAMS and ZUCCHINI ANGEL HAIR PASTA topped with FRESH TOMATOES

Exciting!!

My recipe and photograph were featured 
@ http://www.nocalorienoodles.com/
blog/?wpmp_switcher=mobile

Servings: (4)
Prep/Cook: 15 Mins.

INGREDIENTS

2 tablespoons olive oil
½ medium yellow/Spanish onion, chopped
1/4 teaspoon red pepper flakes
2 large garlic cloves, minced
1 medium zucchini, sliced in half lengthwise, and then into 1/8” thick slices
1/2 teaspoon kosher salt
1 (4.75 oz. can) chopped clams, undrained (preferably Snow’s)
--or preferably ½ cup freshly cooked with 1/4 cup of reserved liquid
2 tablespoons parsley, chopped
8 ozs. (1/2 box) angel hair pasta
1 tablespoon unsalted butter
1 roma tomato, chopped

METHOD

Begin by boiling the angel hair pasta in salted water for 6 to 8 minutes, while stirring often to prevent sticking together, only until al dente.

Meanwhile, place a large skillet over medium-heat, and add the olive oil. Add the onions and red pepper flakes and saute until the onions are translucent, then add the zucchini, garlic, and cook for 3 minutes. Add parsley, gently stir in the clams with the juice, and add the butter; mixing to combine. Reduce heat to low to simmer, just until pasta is done.

When angel hair is done, reserve 1/4 cup (about a ladle full) of the pasta water before draining the angel hair, and add the reserved pasta water including the drained angel hair into the zucchini mixture in the skillet, and gently toss with tongs to combine.

Pour onto a serving platter, top with freshly chopped tomatoes, and serve immediately. – Enjoy!

~~~~~~


Tip: I like to break my pasta up when placing it in the pot of boiling water, as it makes for easier tossing, and more even cooking, including serving.

SANDRA'S SUPERB SHRIMP and ANGEL HAIR PASTA (in 10 minutes)

What a pleasant entree when
your're lucky enough to have beautiful shellfish
such as this...

Servings: (2)
Prep: 5 Mins. |
Cook: 5 to 7 Mins.

Posted by Sandra

INGREDIENTS

1/4 lb. angel hair pasta (1/4 of a box)
2 tablespoons butter
2 tablespoons olive oil
2 garlic cloves, minced
1 lb. shrimp/prawns – peeled and de-veined
Kosher salt and fresh ground pepper, to taste
2 tablespoons fresh parsley, chopped (divided)
1/4 cup parmesan cheese

--Prepared garlic/cheese bread

METHOD

If you are baking store-bought garlic/cheese bread, you may want to start baking it so it is done at the same time as your Superb Shrimp and Angel Hair Pasta dish.


Cook angel hair pasta according to package directions; boil for about 5 minutes. Drain in colander, and set aside; while reserve 1/2 ladle of pasta water.

Meanwhile, while pasta is cooking, heat the butter and olive oil over medium-heat in a large non-stick skillet, and add garlic, shrimp, kosher salt and ground pepper to taste, and 1 tablespoon fresh parsley. Saute for about 2 minutes per side for shrimp, just until pink when they have a “loose curl” – (please do not overcook to a tight curl stage or they will be too tough). Toss in the drained angel hair pasta, parmesan cheese, and 1/2 ladle of pasta water; tossing to combine. Pour immediately onto a serving platter and top with the remaining tablespoon of fresh parsley, and serve with the garlic/cheese bread placed along side. ~ Enjoy!


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


Tip: If using large Alaska prawns as I have in the above-photograph, please increase the sautéing time to 3 minutes per side - And, if your shrimp are different sizes, cook the larger ones first for a minute or so before adding the smaller ones.

MAX'S HEARTY SPAGHETTI DINNER with CAESAR SALAD - [Updated as of 10-6-10]

Max makes this when he's out fishing for his crew
and at home at least every two weeks...it's his infamous
staple meal in our home...

Servings (8)
Prep: 10 mins.|
Cook/Simmer: 2 hours

Posted by Max via Sandra

INGREDIENTS

1 lb. spaghetti noodles
Garlic bread
--(Max purchases his from Fred Meyer Bakery)


***Sauce:
1 lb. beef/moose/venison burger
1/2 lb. moose breakfast sausage (Jerry’s Meats processes his)
2 cloves garlic, minced
1 cup celery, finely chopped
½ red bell pepper finely chopped
1/3 red onion, finely chopped
1 teaspoon sweet basil
½ teaspoon cayenne pepper
¼ cup Heinz ketchup
2 (15 oz. cans) tomato sauce
1 (15 oz. can) italian stewed tomatoes, mashed in a small bowl (do not drain)
2 teaspoons italian seasoning
2 bay leafs
1 handful of parsley, roughly chopped

***Garnish:
Freshly grated parmesan cheese

*** Caesar Salad:
- Romaine lettuce, torn
- Marie’s caesar salad dressing (his fav.)
- Freshly grated parmesan cheese
- Bacon bits
- Seasoned croutons
- Freshly ground black pepper, to taste

METHOD

Place a large skillet over medium-high heat; add the burger and sausage cooking until lightly browned; toss in all the vegetables and seasonings (except the fresh parsley). Add the ketchup, tomato sauce, and broken up italian stewed tomatoes with juices, stirring to combine. Cover skillet, and reduce heat to simmer, cooking sauce low and slow for 2 hours, while stirring occasionally.

Meanwhile, about 20 minutes before sauce is done, begin cooking spaghetti according to directions, and toss garlic bread into oven shortly thereafter and also cooking it according to directions.

For the salad, tear the romaine lettuce into a large bowl, add your desired amount of ‘Marie’s’ caesar salad dressing, and freshly grated parmesan; tossing to combine.  Add bacon bits, seasoned croutons, and freshly ground pepper; tossing just before serving.

Add freshly chopped parsley to the spaghetti sauce, and stir to combine.

Max serves his spaghetti sauce over noodles family style, with a small bowl of freshly grated parmesan cheese to sprinkle on top, if  desired.  He places slices of garlic bread, including a mound of caesar salad along side, + a nice glass of red wine. - Enjoy!

MAX’S ALASKA WILD GAME DAY BEER CHILI

A to-die-for 'game day' chili 
to serve to family and friends...

[Recipe profiled on Alaska Outdoors TV
on October 28, 2012
@ http://www.alaskaoutdoorstelevision.com/
cooking/]

Servings: (4)
Prep: 5 mins. |
Cook 1 hr.

INGREDIENTS:

1 lb. extra-lean venison burger (or moose, beef, buffalo, caribou, elk...)
½ red onion, diced
1 garlic clove, minced
½ large red bell pepper, diced
2 stalks of celery, diced
1 tablespoon chili powder
1 teaspoon chopped jalapeno pepper
¼ cup ketchup (Max swears by Heinz)
½ bottle beer, (Max uses Alaskan Amber) - Oh, and he just drinks the other half!
1 (14.5 oz. can) stewed tomatoes, undrained - broken up and/or smashed
1 (14.5 oz. can) chili beans, undrained (Max uses S&W)
2 tablespoons fresh parsley, chopped
Kosher salt and ground pepper, to taste

Garnish:
--Shredded cheddar cheese
--Dollops of sour cream
--Freshly chopped parsley

--*Prepared Sandra's Premium Cornbread...

Sandra's Premium Cornbread
Recipe

METHOD

In a large heavy-bottom skillet over medium-high heat, brown the burger. Add the onion, garlic, bell pepper, celery, and saute just until onions are translucent. Add the chili powder, jalapeno, ketchup, beer, and stewed tomatoes and bring to boil, and then reduce and let simmer, uncovered, for 20 minutes. [This is when he drinks the other half of beer.]

Add chili beans, parsley, and then continue simmering, covered with lid slightly ajar, for an additional 40 minutes.  Check seasonings, adding kosher salt and ground pepper, to taste.

(*Begin preparing cornbread 20 minutes before chili is due to be done, as it takes about 15 minutes to bake ;-)

Serve chili topped with shredded cheddar cheese, a dollop of sour cream, and freshly chopped parsley, with cornbread and butter along side ~ Don’t forget to grab a fresh beer. ~ Enjoy!

MAX’S HOMEMADE CHICKEN NOODLE SOUP

An outstanding comfort food for the soul,
especially when you're feeling a bit
under the weather...

Servings: (4)

Prep:  5 Mins. | 
Cook: 45 Mins.

Posted by Max via Sandra

INGREDIENTS

2 bone-in, skin-on chicken breasts

6 cups low-sodium chicken broth

1 small spanish onion, chopped

2 medium carrots, chopped

2 ribs of celery, chopped

1 garlic clove, minced

1 teaspoon poultry seasoning (for the homemade recipe, (Click here: Sandra's Poultry Seasoning Blend)

Kosher salt and ground pepper, to taste

8 ozs. (1/2 box) Ronzoni-Rotelle spiral pasta, cooked accordingly

¼ cup fresh parsley, roughly chopped (We also often prefer cilantro, or both, at times)

--1 loaf of prepared, warm crispy bread, sliced

METHOD

Rinse chicken, and remove skin, and trim off any excess fat, then add to medium saucepan, and add the chicken broth.  Bring to boil, cover, and reduce heat to a medium simmer, and cook for 20 minutes.  Remove chicken from saucepan, and set aside on a plate.

Add the onions, carrots, celery, garlic, and poultry seasoning to the saucepan of broth.  Taste for seasonings and add kosher salt, if needed, and ground pepper.  Bring to a boil, and then turn down heat to medium and cover to simmer, just until vegetables are tender (not mushy), about 20 minutes.

Meanwhile, when chicken has cooled, de-bone and cut into bite-sized pieces, and set aside.  Also, prepare the noodles according to package directions, (about 10 to 12 minutes), then drain and set aside.

Add the cooled chicken pieces to saucepan when vegetables are tender, and cook for a couple minutes, just until warmed through. (This is important, so a not to overcook the chicken otherwise it gets too tough, Max says ;-)

To serve, place pasta in equal amounts into four soup bowls, ladle chicken and vegetable broth on top.  Garnish with freshly chopped parsley and/or cilantro, along with slices of warm crusty bread.– Enjoy!

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

Tip:  If you have leftovers, Max suggests storing the pasta separately in a ziploc bag (from the chicken/vegetable broth) otherwise the pasta tends to lose its integrity if you refrigerate them together.

SANDRA'S FIESTA GRILLED SHRIMP with a KICK

This is a perfect entree, side dish, or appetizer...

Servings: (6 to 8)

Prep: 15 Mins. |
Marinate: 1 Hr. |
Grill: 4 to 6 mins.

Posted: by Sandra

INGREDIENTS:

2 lbs. raw shrimp/prawns, peeled and deveined (tails on)
2 tablespoons sriracha sauce
2 tablespoons olive oil
1 teaspoon worcestershire sauce
3 cloves garlic, finely minced
2 teaspoons cilantro, chopped, (+ more for garnish)
1 teaspoon sugar
kosher salt
ground black pepper

***Garnish:
-- 1 teaspoon cilantro, chopped
-- 1 fresh lime, cut into wedges

METHOD

Whisk together the sriracha, olive oil, worcestershire sauce, garlic, cilantro and sugar, adding kosher salt and ground pepper to taste. Put in a 1-gallon plastic bag, add toss to ensure all the shrimp are coated with the marinade, and place in refrigerator for 1 hour.

Meanwhile, heat a grill to medium-high heat (have a mitt ready because skewers will get hot). Skewer the shrimp (5 shrimp per 10” metal skewer) and grill until pink for about 2 to 3 minutes per side just when they will have a 'loose curl' - do not overcook. Remove the skewered shrimp from the grill using mitts. Slide the shrimp off of the skewers using a fork, and place them on a serving platter. Sprinkle with freshly chopped cilantro, and wedges of fresh lime. ~ Enjoy!

SANDRA'S SMOKED PORK GREEN SOUP with STEAMED RICE

A new take on a traditional
recipe that I grew up making - We love it!

Servings: (4)
Prep: 10 mins. |
Cook: 12 mins.

Posted: by Sandra

INGREDIENTS

1 tablespoon olive oil
1 tablespoon unsalted butter
3 smoked boneless pork chops, cut into ¾” cubes
½ onion, cut into quarters and julienned
1 garlic clove, minced
½ cup green pepper, finely chopped
1 jalapeno, finely chopped (remove seeds and ribs if you like less spice)
1 rib of celery, sliced on the diagonal
1” fresh ginger, grated
¼ teaspoon freshly ground pepper
4 cups low-sodium chicken stock
2 tablespoons rice wine vinegar
½ teaspoon sesame oil
2 tablespoons low-sodium soy sauce
1 teaspoon worcestershire
1 green onion, sliced diagonally
6 large romaine lettuce leaves, stacked, rolled into a cigar shape, and cut into ¼” strips
1 tablespoon freshly chopped parsley
1 egg, lightly beaten

--4 cups of prepared, steamed jasmine rice

METHOD

Heat a large skillet to medium-high, and add the olive oil and butter. Add the smoked pork and saute until lightly browned. Add the onions, garlic, green pepper, jalapeno, celery, ginger, pepper, and saute just until the onions are translucent. Deglaze by adding the chicken stock, while scraping the bottom of skillet. Add the rice wine vinegar, sesame oil, soil sauce, worcestershire; reducing to a simmer, and cook for 2 minutes. Add the green onion, romaine lettuce, and fresh parsley, and mix to combine. While stirring mixture in skillet in a continuous clockwise motion, slowly drizzle in the beaten egg to form ribbons. To serve, ladle green soup into bowls of steamed jasmine rice. – Enjoy!


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


Tip:  You can also use regular pork chops in this recipe, just remove the bone and slice the meat into strips, and brown to ensure pork is cooked through.

SANDRA'S OUTDOOR BLACKENED SALMON

Blackened Wild Alaskan Salmon is
a great method in which to
ensure moistness and enhanced flavor...

Servings: (4)
Prep: 15 mins. |
Grill: 7 to 8 mins.

Posted by Sandra

INGREDIENTS

4 salmon steaks, 6 to 8 ozs. ea. with skin removed (see tips for other options)
2 lemons, cut into wedges
3/4 lb. butter, melted
cooking spray

***Blackened Seasoning
1 tablespoon paprika
1 teaspoons black pepper
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 teaspoons kosher salt

METHOD

Preheat your BBQ grill to medium-high heat, (we use a charcoal grill).

Meanwhile, in a small saucepan melt the butter, and set aside.

In a shallow dish, thoroughly mix the blackening spices.

Place a medium-size cast iron skillet on the grill to heat it so it is very hot, cover grill.

Meanwhile, dip the salmon steaks into the melted butter, and generously press the salmon steaks into the blackening seasoning on each side. (Be sure to press the spices into the salmon so most adheres during searing process.) Spray both sides of salmon steaks with oil.

Place the salmon steaks on the hot skillet, cooking for 4 minutes, just until the bottom become slightly blackened, and then turn the steaks over and cook for 3 to 4 minutes on the other side (internal temperature should read 145 degrees). Serve immediately with lemon wedges.

--I like to serve mine over caesar salad as an entree:--(View recipe at: Caesar Salad with Fresh Croutons)


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Tips:
--Grill time/temperatures for alternatives are: Chicken breast (10 to 15 minutes per side = internal temperature should read 165 degrees); Fresh Halibut (same as recipe above); and Fresh Tuna is only 3 to 4 minutes per side, as it is most often cooked rare).


--Also, I prefer to cook “blackened” recipes outdoors because you have to cook the fish/poultry at such a high heat that it tends to set off indoor smoke alarms even with good internal ventilation systems.

SANDRA'S ASIAN LEMON-ORANGE SALMON

A very refreshing way to prepare
salmon that has a hint of both
citrus and Asian flavors...

Servings: (8)
Prep: 10 mins |
Cook: 15 mins.

Posted: by Sandra

INGREDIENTS:

***Salmon
2 lbs fresh boneless and skinless salmon chunks, cut into 1-1/2” cubes
1-½ cups all-purpose flour
2 eggs, beaten
Kosher salt and freshly ground pepper, to taste
Peanut oil for deep-frying

***Sauce
1-½ cups water
3 tablespoons freshly squeezed orange juice
3 tablespoons freshly squeezed lemon juice
1/3 cup rice vinegar
3 tablespoons low-sodium soy sauce
2 teaspoons orange zest, grated
2 teaspoons lemon zest, grated
1 cup brown sugar
1 teaspoon gingerroot, grated
--(I de-skin fresh ginger, then cut it into 1” cubes and freeze it, so I always have it on-hand)
2 garlic cloves, minced
1 shallot, finely chopped
1 teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons cold water
Kosher salt and ground pepper, to taste

---Freshly chopped parsley for garnish
---Prepared steamed jasmine rice for serving

METHOD

Start by making the steamed jasmine rice 20 minutes prior to preparing the lemon-orange salmon.

For the salmon, combine flour, salt, and pepper. Dip salmon cubes in egg mixture, and then toss in flour mixture to coat. Deep fry salmon cubes in batches at 375 degrees in an electric skillet (or deep-fryer), for 2 to 3 minutes, just until done (do not overcook or salmon will be dry). Remove to paper towel-line plate, and set aside.

Meanwhile, in a large saucepan combine 1-½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce, and whisk over medium heat for a few minutes. Stir in brown sugar, orange and lemon zest, ginger garlic, and onion. Bring to a boil. (Taste for seasoning, adding kosher salt and ground pepper, if needed.)  Combine cornstarch with 2 tablespoons of cold water to form a slurry. Slowly drizzle slurry into sauce while whisking, until it thickens. Add deep-fried salmon cubes to sauce, gently folding to combine, just to heat through.

Serve immediately family-style by transferring asian lemon-orange salmon to a large platter, and garnish with reserved green onions. Place asian lemon-orange salmon along side steamed rice on serving plate. ~ Enjoy!


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Tip: This recipe is also fantastic with halibut, or chicken!