SANDRA'S ALASKAN HOMEMADE ICED TEA

An easy, inexpensive and healthy beverage
to prepare and serve

on those beautiful sunny days with your loved ones...

Yields: (1 quart)

Prep: 15 Mins.

INGREDIENTS

7 tea bags (Green Tea, Oolong, Lipton, or your choice of herbal tea)

2 cups boiling water

2 tablespoons fireweed honey [click for recipe]

1 tablespoon freshly squeezed lemon juice

2 cups cold water

METHOD

Heat 2 cups of water to boiling in a teapot. Pour into a 4-cup glass (heatproof) measuring cup, filling up to the 2-cup point. Steep for 10 minutes, exactly (set a timer).

After squeezing the teabags using a slotted spoon, discard them.

Add the fireweed honey and lemon juice, stir to combine.  Add cold water until the 4-cup liquid measure is reached; stir a final time to incorporate.

Pour sweetened tea into a 1-quart pitcher. To serve, pour over ice in individual glasses.

Store in a pitcher, covered, in refrigerator. ~ Enjoy!

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Tip:

To ensure maximum flavor of your iced tea, make sure your ice cubes are freshly made, as they change flavor over time when too old.

SANDRA'S MILD GREEN-CHILI CHEESY SAUSAGE TATER TOT CASSEROLE

A simple but addicting breakfast/brunch casserole
with country sausage, mild green chilies, cheese and tater tots...

Servings: (10)

Prep: 10 Mins.

Bake: 45 Mins.

A simple but addicting breakfast/brunch casserole with sausage, mild green chilies, cheese and tater tots, oh my!

INGREDIENTS:

1 lb. ground country style sausage, browned

1 (4 oz. can) mild diced green chilies, drained (or medium-heat for spicier flavor)

2 cups medium shredded cheddar cheese

2 cups milk

3 large eggs, beaten

1-1/2 lbs. frozen crispy Ore Ida tater tots (='s 3/4's of a 2-lb. bag)

METHOD

Preheat oven to 350 degrees.

Place sausage in a large skillet, and cook over medium-high heat until evenly brown using a spatula to bread into small bits. Drain, and spread evenly in bottom of a glass 9x13" baking dish. Sprinkle over sausage the diced green chilies, then shredded cheese.

In medium bowl, beat the eggs. Add the milk, and mix to combine. Pour mixture over cheese. Top with tater tots, and gently press into mixture.

Bake casserole, uncovered, for 45 minutes. Cool for 10 minutes, uncovered, before serving. ~ Enjoy!

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Tip: I found it's also most-excellent topped with a bit of salsa and a tiny dollop of sour cream (over-the-top heavenly)...

SANDRA’S SPRING ASIAN SWEET PEA GREEN SALAD with HONEY-LIME DRESSING

I created this vibrant and crunchy salad today,

mainly from "green" ingredients I had on hand;

it’s superb and will fare well alongside any main dish...

Servings: (8 to 10)

Prep: 10 Mins.

INGREDIENTS

Dressing:

4 tablespoons mayonnaise

1 tablespoon honey

2 teaspoons freshly-squeezed lime juice

Salad:

6 cups romaine lettuce, torn

1-1/2 cups frozen sweet green peas, thawed, and pat dry

1 (8 oz. can) sliced water chestnuts, drained, pat dry, and cut into slivers

3 ribs celery, diagonally sliced

4 long green onions (green parts only), sliced

Handful of fresh parsley, chopped

--(Or, 2 tablespoons dried parsley)

Garnish:

--Toasted sesame seeds

METHOD

In a medium glass (or non-reactive) bowl, add and whisk together all the dressing ingredients. Toss in all salad ingredients, and fold to combine. To serve, sprinkle with toasted sesame seeds. ~ Enjoy!

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I served this salad for lunch with homemade meatloaf, and smashed potatoes with sour cream and chives topped with mushroom-sage gravy. We'll also have this same salad this evening for dinner with barbecue pulled pork burgers.

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 MEXICAN-STYLE PREMIUM CORNBREAD

Very hearty, flavorful, and moist cornbread
with the addition of fire-roasted green chilies,
Mexican corn, and cheddar cheese...

Servings: (8 to 10)
Prep: 5 Mins.
Stand: 5 Mins.
Bake: (20 to 25 Mins.)

INGREDIENTS

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 fire-roasted green chilies, drained
¼ cup cheddar cheese, shredded
1/3 cup of milk

METHOD

Preheat oven to 400 degrees.  Spray a 8" round baking dish (or 8"x8" square baking dish) with butter spray, and set aside.

Mix all cornbread ingredients in a medium bowl, and let batter stand for 5 minutes. Pour the cornbread batter into prepared baking dish.

Bake for 20 to 25 minutes, until cornbread is done (when a toothpick inserted in center comes out clean). Run knife around rim of baking dish, and cut cornbread into 9 serving portions. ~ Enjoy!

SANDRA'S MOOSE SOS over STEAMED RICE with SAUTÉED GREEN BEANS

I grew up eating SOS and most
recipes I've tried from others in my hometown of
Yakutat, Alaska tend to be fairly similar -
simply a comforting soul food...

Servings (6)
Prep./Cook: 30 Mins.

Posted by Sandra

INGREDIENTS

1 pound lean moose burger
--(Or venison, beef, or buffalo)
½ red onion, chopped
2 stalks celery with tops, sliced
1 teaspoon garlic powder
1/4 cup all-purpose flour
1 cube beef bouillon
½ teaspoon kosher salt
¼ teaspoon ground pepper
2-1/4 cups milk
2 teaspoons worcestershire sauce
1 tablespoon dried parsley
--Par-steam, then sautéed Fresh Green Beans (Click here  for recipe: Sandra's Sauteed Fresh Green Beans)
--Prepared steamed rice

METHOD

Begin steaming rice so it is done the same time and the SOS and green beans.

Brown the burger ¾ the way in a large skillet over medium-high heat, add the onions and celery, and continue cooking until the onions are translucent. Add the garlic powder, flour, bouillon, kosher salt and pepper; stirring while sautéing until all the flour has been incorporated and the flour flavor has cooked out, about 5 minutes. Gradually stir in milk and worcestershire sauce. Bring all to a gentle boil, and reduce heat to medium-low to simmer, uncovered, while stirring occasionally until thickened, about 7 to 10 minutes.

To serve, place the SOS over steamed rice, and the green beans along side. – Enjoy!

SANDRA'S METHOD FOR SAUTÉED FRESH GREEN BEANS

Brilliant green and fresh
sauteed green beans...Yummm!

Servings (6)
Prep. and Cook, about 15 to 20 Mins.

Posted by Sandra

INGREDIENTS

½ lb. fresh green beans, trim ends, and cut into 1-1/2” pieces
¼ cup water
1 tablespoon light olive oil
½ teaspoon garlic powder
½ teaspoon onion powder
Kosher salt and freshly ground pepper, to taste

METHOD

Place the cut fresh green beans in a microwave-safe bowl with water, cover with a damp paper towel, and par-steam in microwave on high for 5 minutes. Drain, and rinse in a colander under cold water to retain color and to stop the cooking process, and then pat dry (this can be done ahead of time). Place olive oil in a medium skillet over medium-high heat, when oil is hot add the par-cooked green beans and spices, and saute for 7 to 10 minutes, just until crisp-tender. – Enjoy!


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Tip: I have found that many like fresh green beans cooked longer until tender - not crisp, if so, you may choose to do so and continue sauteing for another 5 minutes.

SANDRA'S PREMIUM CORNBREAD MUFFINS

I have been making these muffins for years,
and they are a delightful surprise to serve
to your guests when they expect
the typical version...

Yields: (12 cupcake-size, or 6 muffins-size)
Prep: 5 Mins.
Stand: 5 Mins.
Bake: (15 Mins. for cupcake-size, or 20 Mins. for muffin-size)

INGREDIENTS

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 fire-roasted green chilies, drained
¼ cup cheddar cheese, shredded
1/3 cup of milk

METHOD

Preheat oven to 400 degrees.  Spray 6 muffin tins (or paper liners) with butter spray, and set aside.

Mix all cornbread ingredients in a medium bowl, and let batter stand for 5 minutes. Equally spoon the cornbread batter into six prepared muffin tins, or 12 cupcake tins. (I use an ice cream scoop.)

Bake for 15 or 20 minutes, accordingly, until cornbread is done (when a toothpick inserted comes out clean). - Enjoy!

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Tip:  I use paper liners inside the muffin or cupcake tin cups at times, but spray them as well to prevent paper from sticking when baked ;-)

SANDRA'S EASY CHEESY GREEN BEAN CASSEROLE

A healthier version of the traditional
green bean casserole
that your family and friends are sure to enjoy...

Serves: (6)
Prep: 15 mins. |
Bake: 25 mins.

Posted by Sandra

INGREDIENTS

1 tablespoon butter
2 tablespoons olive oil
1/2 onion, diced
6 medium-size crimini mushrooms, sliced
2 cups fresh green beans, sliced
3 cups low-sodium chicken broth
1 (10.5 oz.) can cream of mushroom soup
1 teaspoon worcestershire sauce
½ teaspoon kosher salt
½ teaspoon garlic powder
½ teaspoon pepper
1 (2.8 oz.) can french fried onions
1 cup parmesan cheese, grated

METHOD

Preheat the oven to 350 degrees. Spray a 9”x9” baking dish with oil, and set aside.

Boil the green beans in the chicken broth for 10 minutes, and drain, and then set aside.

Meanwhile, melt the butter and olive oil in a large skillet, and saute the onions and mushrooms, until onions are translucent. Add the green beans, mushroom soup, worcestershire sauce, kosher salt, garlic powder, and pepper to the onion mixture, stirring well to combine.

Pour mixture into the prepared baking dish, and bake for 20 minutes, then top the casserole with the french fried onions, and then the grated parmesan cheese, and bake for 5 minutes longer, just until the cheese melts. ~ 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!


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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 MOIST MINT BUTTERCREAM CHOCOLATE CUPCAKES

How festive are these?!

Perfect cupcakes to serve any day of the year, 
although they're extra special on St. Patrick's Day...

Yields: (30 cupcakes)
Prep: 20 Mins.
Bake: 20 to 22 Mins.

***Chocolate Cupcakes
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup hershey’s cocoa powder
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon table salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

***Mint Buttercream
3 cups confectioners' sugar
1 cup butter, at room temp.
1 teaspoon mint extract
A few drops of organic green food coloring
--(enough to achieve your desired green hue)
1 to 2 tablespoons milk

***Garnish
15 peppermint patties, cut in half

Method for cupcakes:

Heat oven to 350 degrees.

In a small bowl, whisk eggs, then add the milk, oil and vanilla. Sift together, through a sieve, sugar, flour, cocoa, baking powder, baking soda and salt into a large bowl, then add wet ingredients from small bowl; continue whisking for 2 minutes. Add 1 cup boiling water and mix to combine (batter will be thin). Line medium-sized muffin cups with paper baking cups, and fill each 2/3rds full of batter. Bake 20 to 22 minutes until a toothpick inserted in center comes out clean. Move cupcakes onto wire racks to cool completely.

Method for buttercream:

Meanwhile, sift confectioners’ sugar through a clean sieve into a large bowl (do not skip this step as it makes for a creamier frosting). With a hand mixer on lowest setting, begin by adding butter and mix with sugar until well blended, and then increase speed to medium and beat for 3 additional minutes. Add mint extract, a few drops of green food coloring, and cream. Continue to beat on medium speed for 1 more minute, adding additional cream a bit at a time if needed for your desired consistency. Slightly snip bottom corner of a large ziploc bag and place a star-decorating tip into snipped hole, then fill bag with frosting, and close up bag. Pipe frosting onto cooled cupcakes.  Top each cupcake off with a half slice of peppermint patty. ~ Enjoy!

SANDRA'S BEER BREAD topped with CHEDDAR CHEESE AND GREEN CHILIES

No kneading or rising required 
for such a delightful bread...

This particular photograph 
I found featured on 9-17-12 at 
"World of Beer"
http://www.worldofbeer.co.za/news/
entry/cooking-with-beer-beer-bread

Yields: (1 loaf)
Prep: 3 minutes
Bake: 1 hour

SIFT - Dry Ingredients:
- 3 cups all-purpose flour, (not self-rising)
- 3 teaspoons baking powder
- 1 teaspoon table salt
- 1/4 cup sugar

Wet Ingredients:
- 1 (12 ounce) can/bottle of unopened beer brought to room temp. (Alaskan Pale Ale is best!)
- 1/4 cup melted butter

METHOD

Preheat oven to 375 degrees. Melt the butter for 40 seconds in the microwave, and set aside to cool to room temperature

Sift using fine-mesh sieve sift all the dry ingredients into a large bowl by tapping side.
[IMPORTANT: Don’t skip this step!]

Pour the beer in folding and drawing the spoon through the batter to gently mix in the dry ingredients. [It is very important to not stir in a circular motion while adding the beer just to moisten, (as you do not want it to form into a “globby ball.”)

Pour into a 9” x 5” loaf pan sprayed with oil, and place over a foil-lined baking sheet for easy clean up. Very lightly smooth the top with a teaspoon dipped in the melted butter (do not press the bread dough down though.) Pour remaining melted butter over mixture.

Bake 50 mins. to 1 hour (when lightly thumped it sounds hollow, not a thud). Remove loaf from pan and place on its side to cooling rack, and cover with a tea towel, letting it cool for at least 15 minutes.

---(Note: This is optional - I added a small can, drained, of chopped green chilis + 1/2 cup of shredded cheddar cheese during the last 5 mins. of  baking pictured in the above loaf.)---

The final result should be hearty, slightly dense, and a very moist and tasteful loaf of bread.

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TIP: If using non-alcoholic beer, please add a packet of dry Active Dry Yeast or 2 teaspoons of Bread (Machine) Yeast so that you get proper rise.

CAROLINE'S CHICKEN ENCHILADAS with a GREEN SAUCE

I so thank Caroline for providing
this delightful recipe; it's impeccably delicious...

Serves (6)
Prep: 20 min. |
Cook: 30 min.

Posted by Caroline in Yakutat, Alaska via Sandra

INGREDIENTS

***Green Sauce:
·1 (10.75 oz. can) cream of mushroom soup
·1 (4 oz. can) green chilies, drained
·1 large onion, diced
·1 teaspoon garlic, crushed
·1-1/2 (14.5 oz. cans) chicken broth
·½ teaspoon salt
·1/3 cup all-purpose flour

Puree all sauce ingredients in blender. Pour into saucepan and bring to boil, reduce heat and simmer 15 minutes, stirring often.

***Filling:
·2 chicken breasts, cooked and cut into cubes
·1/2 cup white onion, chopped and sautéed
·1/2 cups nacho cheese chips, crushed in blender till roughly minced.
·2 cups cottage cheese
·2 cups cheddar cheese, shredded
·1 (4 oz. can) black olives, chopped
·2 tablespoons jarred jalapenos, diced
·1 - 2 (4 oz. cans) green chilies, drained

Saute onions; blend chips, and add all ingredients to a large bowl and mix well.

·12 (8") flour tortillas

Dip tortillas in sauce, add filling, and then roll (or fold into pillows) on wax paper; repeat with remaining tortillas, pour a bit of sauce in bottom of 9x13 baking dish that has been sprayed with oil; place all prepared tortillas in bottom of baking dish (seam side down) and cover top with sauce.

Bake at 300 just until hot, about 30 minutes.

Serve with sour cream, and your preference of toppings.