SANDRA'S ALL-TIME 'GO TO' MARINARA SAUCE

A hearty and boisterous marinara
sauce recipe that I created
and have never purchased the
store-bought jarred version since...

[Max just informed me that I should not change
an ingredient...a new love has been born
for both of us ~ it's a good thing]

Yields: (5 cups)
Prep: 5 Mins.
Cook and Simmer: 40 Mins.

INGREDIENTS

1 tablespoon extra virgin olive oil
4 garlic cloves, minced
Pinch of red pepper flakes
2 teaspoons Italian seasoning herbs
2 teaspoons onion granules
2 teaspoons dried parsley flakes
1 (14 oz. can) Italian stewed tomatoes, with juices, broken into small pieces
2 (14 oz. cans) tomato sauce
2 teaspoons agave
1/2 teaspoon kosher salt
2 teaspoons aged balsamic vinegar

METHOD

In a heavy-bottom large saucepan heat the olive oil over medium-high heat. Add the garlic and red pepper flakes, saute for 30 seconds.  Add the Italian seasoning, onion granules, and parsley.  Pour in tomatoes with juices, tomato sauce, agave, and kosher salt; bring sauce to a boil. Reduce heat to low, and simmer for 40 minutes, then stir in  balsamic vinegar.

Here is a recipe [click on link below photograph] where I've added mini-meatballs to make subs (feel free to use any burger meat of your choice):

Sandra's Marvelous Moosey Mini-Meatball
Open-Faced Subs Recipe

SANDRA’S ‘GO-TO’ HONEY and RED WINE VINAIGRETTE

In 5 minutes you can prepare

this phenomenal vinaigrette

that pairs superbly with most

any tossed salad...

Yields: 1 cup

Prep: 5 Mins.

INGREDIENTS

1/4 cup red wine vinegar

1/4 cup honey

1 cloves garlic, minced

½ teaspoon kosher salt

½ teaspoon white pepper

½ cup light olive oil

METHOD

To make the vinaigrette, in a blender, combine red wine vinegar, honey, garlic, kosher salt, and white pepper. 

Place lid on blender and blend on high. While blender is running, remove center of lid and add oil in a steady stream, and run until vinaigrette is emulsified. 

Vinaigrette can be stored in refrigerator for about 2-3 weeks. Shake well before serving. ~ Enjoy!

KATHY'S HALIBUT STEAKS GO HAWAIIAN

What a tasty entree Kathy provided us
for a wonderful halibut recipe
that is a refreshing and delightful surprise...

Servings (6)
Prep 5 mins. |
Cook: 15 mins.
--(Marinade: 30 mins.)


Posted: by Sandra
(Courtesy of Kathy Crenshaw)


INGREDIENTS:
· 2 lbs. halibut, cut into 6 steaks

***Cheese/Topping Mixture:
· 2 (8 oz) cans pineapple, crushed (drain, reserving liquid)
· 1/2 cup cheddar cheese, shredded


***Sauce:
· 3 tablespoons pineapple liquid
· 1/3 cup french dressing
· 1/2 teaspoon salt
· 1/8 teaspoon pepper
· dash ground cloves

***Garnish:
· paprika

METHOD

Place halibut steaks in a single layer in shallow dish.

Drain pineapple, reserving juice for sauce.

Prepare sauce in a non-reactive small bowl, and pour over halibut steaks, letting stand 30 minutes, turning once.

Preheat oven broiler.

Remove halibut steaks, reserving sauce for basting, and set. Place fish in a single layer onto well-greased 9” x 13” baking dish. Broil 10-12 minutes (8 inches from heat source) or until fish flakes easily. Baste once during broiling with sauce.

Combine crushed pineapple and cheese in a non-reactive small bowl. Remove halibut from oven and spread with mixture. Sprinkle with paprika. Broil 2-3 minutes more until cheese melts.

SANDRA'S GO-TO GREEK SALAD

It just doesn't get better than this -
this is a salad that I often crave...

Servings: (6)
Prep Time: 10 min |
Stand Time: 30 min

Posted by Sandra

INGREDIENTS

***Salad
· 1 hothouse cucumber, (unpeeled) cut in half, and sliced 1/4-inch thick
· 1 red bell pepper, large-diced
· 1 yellow bell pepper, large-diced
· 1 pint cherry or grape tomatoes, halved
· 1/2 red onion, sliced in half, and julienned
· 2 TB crumbled feta cheese:
(Sprinkle cheese on top just before serving)
· 1/2 cup calamata olives, pitted and halved

***Vinaigrette
· 2 cloves garlic, minced
· 1 teaspoon dried oregano
· 1/2 teaspoon Dijon mustard
· 1/4 cup red wine vinegar
· 1/2 cup good olive oil
· 1 teaspoon kosher salt
· 1/2 teaspoon freshly ground black pepper

METHOD

Place the cucumber, peppers, tomatoes, olives and red onion in a medium bowl.

For the vinaigrette whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. While still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables.

Sprinkling feta on top (do not toss). Set aside for 30 minutes to allow flavors to meld at room temperature, and serve.

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

Variation: Roast just the vegetables tossed with olive oil for 20 minutes at 400 degrees in oven.