SANDRA’S HEALTHY PAISLEY MINI MUFFIN PB TREATS

 

A healthier treat you know that's good for your pup and
it's ongoingly freshly made; Paisley loves 'em...

Yields: 19 Mini Muffin Treats (I make 2 batches at a time, yielding 38 treats…aka 1 qt.)

Prep: 10 Mins.

Bake: 16 Mins. (Turning ½ way for even baking)

 Cool: On baking rack covered with a clean kitchen towel overnight

INGREDIENTS

 

2 large eggs, beaten

½ cup Skippy peanut butter (no artificial sweetener like ‘xylitol’ – ck label plz)

¾ All-purpose flour

½ cup old fashioned oats (not quick cooking)

½ cup water

 

METHOD

 

Preheat oven to 350F. Place a non-stick mini muffin baking pan aside (if not non-stick, spray w/canola spray). Also, place a baking rack for removing mini muffin treats to after baking for cooling.

 

To a medium bowl, add the eggs and whisk until fluffy; add peanut butter and continue whisking until thicker and emulsified. (Switch to a spatula at this point).

 

Add the A-P Flour, oats, and water; stirring just to combine.

 

Using a 1-TB-size mini scoop, drop mounds into the mini muffin tin cups (should yield 19).

 

Bake in preheated oven for 16 minutes total; turning half way for even baking.

 

Remove from oven. Use a teaspoon promptly remove mini muffins to the baking rack in order to cool completely (on baking rack covered with a clean kitchen towel overnight) before storing treats in an airtight container to safely store up to 2 weeks.

 

 

Tip: I make a double batch, which stores in a 1-qt.-airtight-container perfectly for up to 2 weeks in an airtight container.

 

SANDRA'S ITALIAN-STYLE SALSA

Serve with toast points as an appetizer,

over toasted baguette slices as bruschetta,

or atop breakfast casseroles, hot pizzas,

or serve as a dip with tortilla chips...

Yields: 2 cups

Prep: 15 Mins.

INGREDIENTS

1 medium roma tomato, sliced, de-seeded and finely diced

1 (14.5 oz. can) diced tomatoes, drained, and finely chopped

1 handful fresh basil leaves, julienned

1/4 cup finely diced red onion

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon kosher salt

1/4 teaspoon red pepper flakes

1/8 teaspoon agave

1 tablespoon freshly-squeezed lemon juice

1/2 tablespoon balsamic vinegar

1/2 tablespoon extra virgin olive oil

METHOD

Combine all the ingredients in a small bowl, cover and refrigerate for a minimum of 30 minutes to allow flavors to meld.  ~ Enjoy!

SANDRA'S BANANA-RAISIN BREAD (2 loaves)

A recipe I created years ago and has been proven
as a favorite for many over time...

Prep: 15 Mins.

Bake: 1-1/4 Hours

Yields: 2 Loaves

INGREDIENTS

Wet:

3 large eggs

1/2 cup vegetable oil

2 (5.3-oz. containers) Chobani yogurt (I used peach purchased at Costco)

3 teaspoons vanilla extract

Dry (Sifted through a sieve atop wet ingredients):

3 cups all-purpose flour

2 cups granulated sugar

1-1/2 teaspoon baking soda

1/2 teaspoon double-acting baking powder

3 teaspoons ground cinnamon

1/2 teaspoon salt

Fold-in:

3 medium, ripe bananas, smashed (if small use 4, if large use 2)

1 cup raisins

METHOD

Preheat oven to 325 degrees (not 350 degrees or else the loaves will become too dry). Prepare loaf pans (2 regular) by spraying with baking spray; set aside.

In a stand mixer bowl attached with the paddle, add eggs and beat on medium speed until light and foamy. Add oil, yogurt and vanilla extract; mix on medium speed until incorporated.

Place a sieve over wet ingredients in bowl, add all dry ingredients and shake to sift over the wet. Mix on low speed initially to begin incorporating, then on medium only to moisten. (Try not to over-mix).

Use a large spoon to fold in mashed bananas and raisins to combine, while scraping edges of bowl.

Spoon even amounts of batter into loaf pans, then tap loaf pans on a hard surface to release air bubbles.

Bake in preheated oven for 1-1/4 hours, just until a toothpick inserted in center of a loaves comes out clean.

Remove from baking sheet to baking rack (in loaf pans) and let cool for 10 minutes. Remove from loaf pans and place back on rack on their long side, covered with a clean kitchen towel, for 30 minutes, turn loaves on other side for 30 minutes, then upright for the remainder of the cooling time. ~ Enjoy!

SANDRA'S ALASKA HEARTY FALL VEGETABLE LASAGNA (Downsized)

You'll never miss the meat with this hearty veggie lasagna,
it's full-flavored and scrumptious,
especially when served with sides of
warm and crispy garlic bread
and a garden salad tossed with a freshly made vinaigrette...

Servings: (4-6)

Prep: 20 Mins.

Bale: 1 hour

INGREDIENTS

White Sauce

1-1/2 cup 2% low-fat small curd cottage cheese

2 tablespoons shredded Parmesan, plus more for topping

1 large egg, beaten

1 garlic clove, minced

1/2 teaspoon dry onion granules

2 tablespoons freshly julienned basil (from my garden)

1 teaspoon dry Italian herb blend

1 teaspoon kosher salt

1/2 teaspoon seasoning salt

1/2 teaspoon freshly ground black pepper

Pasta

10 Curly Edged dry pasta noodles, broke in half and cooked according to pkg directions (only for 12 minutes)

--drain, then pull apart using tongs to cool slightly

Sautéed Vegetable mixture

2 tablespoons Olive Oil

4 mini bell peppers: 2 orange, 2 red, diced (from my garden)

1/4 yellow onion, diced

2 medium zucchini, cut in half lengthwise, then sliced into 1/4" half moons

1/2 teaspoon garlic granules

Pinch of kosher salt

1/4 teaspoon pepper

Shredded Cheese Mixture

2 cups shredded low-fat mozzarella cheese

1 cup shredded Italian blend cheese

Marinara

4 cups marinara sauce (either your favorite store bought, or my homemade recipe; CLICK LINK)

METHOD

Preheat oven to 350F. Set aside an 8x8" square glass baking dish, including a baking sheet to set it on top of while baking (to prevent potential spillage).

In a medium bowl, combine all of the white sauce ingredients; set aside.

Prepare the pasta, as directed above.

In a large non-stick skillet, add the olive oil and heat to medium-high heat. Add all the ingredients and sauté for 7 to 9 minutes, just until the onions are translucent but not browned. Remove from heat to slightly cool.

To arrange the lasagna, add enough marinara to cover bottom of baking dish.  Lay a layer of lasagna noodles, overlapping slightly to cover marinara.  Add enough marinara to cover noodle layer.  Add 1/3 of the sauce mixture, 1/3 of the cheeses, and 1/3 of the vegetable mixture. Repeat laying from the noodles in the opposite direction 1 more time.

To finish, topping off, add the final layer of the vegetable mixture, the remaining cheeses, then top by drizzling 4 strips of marinara across the top (as in photo), then sprinkle the marinara strips with parmesan.

Bake for 40 minutes covered, topped with parchment then foil, for 40 minutes. Uncover (save the parchment and foil to store in frig later if you have leftovers), then continue baking for 20 minutes until top cheesy portions turn golden brown and delicious. Let stand, uncovered, for 15-20 minutes to set prior portioning out and serving.~ Enjoy!

SANDRA'S EASY ONE-PAN CHICKEN THIGH and RICE CREOLE BAKE

First, I sear the chicken thighs, then add all the other ingredients,

cover and bake for 50 minutes = absolute perfection with crispy, moist chicken

and heavenly seasoned rice!

Servings: 3-4

Prep: 5 Mins.

Cook  10 Mins.

Bake: 50 Mins.

Rest: 10 Mins.

INGREDIENTS

Spice blend (divided):

2 teaspoons Creole seasoning (I use Tony Chachere's in the green container)

1 teaspoon Lawry's seasoning salt

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons paprika

1/2 teaspoon poultry seasoning

1 teaspoon dried oregano

1/2 teaspoon freshly-ground black pepper

Chicken:

3-4 bone-in skin-on chicken thighs, (mine are from Costco the 3-pack tends to come with 3/4 thighs)

1/2 of above spice blend mixture (reserve other 1/2 for rice, below)

1 teaspoon Mazola oil

Plus, 1 tablespoon Mazola oil for searing

Rice:

1 cup raw Calrose rice (short-grain)

Remaining 1/2 of spice mixture

1 tablespoon Worcestershire

2 tablespoons ketchup

2 cups low-sodium chicken broth

1 teaspoon lemon juice

METHOD

Preheat oven to 400F. Place an ovenproof medium-size stainless steel skillet, with lid, aside.

Add all the spice blend ingredients onto a paper plate, then whisk to combine; set aside.

Place the skillet (see photo) over high heat on stovetop with 2 tablespoons of Mazola oil.

Meanwhile, pat chicken thighs dry with paper towel, including using kitchen shears to cut any excess fat without disturbing skin on under-side.  Place prepared thighs in a medium bowl.  Add half the spice mixture and drizzle with 1 teaspoon Mazola oil, then gently rub spices into both sides to coat evenly.

Place chicken skin-side down using tongs into hot skillet, while sliding back and forth initially when doing so to prevent sticking. Sear for 4 minutes on skin-side down, turn over then do the same on the under-side for 4 more minutes. Remove seared chicken thighs to a paper plate and set aside; drain grease from pan while reserving drippings.

Reduce heat under pan to medium-high and add the raw rice and sauté for 2 minutes. Add the other 1/2 of the reserved spice mixture, ketchup, Worcestershire, and lemon juice; sauté for 30 seconds.

Deglaze pan with chicken stock while scraping bottom with a wooden spoon.  Using tongs, place the seared chicken thighs back into pan atop the rice, skin-side up.  Cover, then bake, undisturbed, for 50 minutes.

Remove pan from oven, leaving covered, and let rest for 10 minutes for chicken juices to redistribute. ~ Enjoy!

SANDRA'S BANANA-OAT-CRAISIN COOKIES

A newly created incredible cookie that's a synch to prepare and is now my husband's favorite.

What a great method in which to use the ever-infamous ripe bananas,

especially when you have a 'banana lover' in house like my hubby is

so we always have a never-ending supply!

Yields: Appx. 4 doz.

Prep: 20 Mins.

Bake: 14 to 16 Mins.

INGREDIENTS

Wet:

3/4 cup shortening (I use Crisco), room temp

1/2 cup dark brown sugar, packed

1/2 cup granulated sugar

1 large egg

2 medium-size ripe bananas, fully mashed (1 cup mashed)

1 teaspoon bourbon-vanilla extract (or regular)

Dry (sift):

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon double-acting baking powder (or regular)

1/4 teaspoon table salt

1 teaspoon ground cinnamon

1/4 teaspoon freshly ground nutmeg

Additions:

1-3/4 cups quick cooking oatmeal

1/2 cup craisins (or raisins), chopped to your desired fineness

METHOD

Preheat oven to 350F. Place aside a baking sheet topped with a silpat liner or parchment paper.

In the bowl of a stand mixer with the paddle attachment, cream together shortening and both sugars; beating until light and airy.  Add the egg, mashed bananas and bourbon-vanilla/regular; mix to combine.

Place a sieve over the mixing bowl; add the flour, baking soda and powder, salt, cinnamon and nutmeg.  Sift over wet ingredients. Turn on mixer to #3 just until all ingredients are combined (do not over mix).

Add the oatmeal and raisins; turn on mixer just to incorporate.  Scrape bowl using a spatula to ensure all ingredients are fully combined.  Cover bowl with plastic wrap and let cookie dough rest 15 minutes.

Use a mini-scoop (2-teaspoon measure) to drop cookie dough mounds onto prepared baking sheet. Bake for 14-16 minutes (turning half way), just until edges began to brown.  Cool cookies 1 minute on lined baking sheet, then completely on a wire rack. Store cooled cookies in an airtight container. ~ Enjoy!

SANDRA'S SOUR DOUGH BREAD -- with wheat and herb options

A wonderful texture and tremendous flavor
you're bound to fall in love with...

Yield: 1 loaf

Bake: 35 Minutes

INGREDIENTS:

Sponge:

1/4 cup pre-fed sour dough starter (stir beforehand)

1 cup AP (All-Purpose) Flour

1 cup warm water

Mix together all the sponge ingredients in a large glass measure, cover with plastic wrap, and let sit a minimum of 12 hours before making sour dough bread.

Sponge you'll prepare 12 hours
prior to making sour dough bread
and will leave at room temperature

Replenish Starter (replenish, cover and let sit out for 12 hrs, then return to frig):

1 cup warm water

1 cup AP flour

Using a wooden spoon and a glass measuring cup, mix together replenish starter ingredients and pour into jar with sour dough starter. Cover and let stand at room temperature 12 hours before refrigerating.

Don't forget to replenish your
starter after removing
a portion for your sponge
~~~~
Sandra's Sour Dough Starter
recipe

Dough:

2-1/4 teaspoons regular yeast

1/2 cup warm water

1 tablespoon agave

2-1/3 cups AP flour

1/2 cup whole wheat flour (or the same AP)

2 teaspoons kosher salt

--Herb Options: 2 tsp (more/less, to taste) finely chopped fresh rosemary 

   or 1 tsp dried (or any other herb you desire)

2 tablespoons melted butter, for brushing loaf halfway through baking, including when finished baking

METHOD

For the dough, in a stand mixer bowl fitted with a dough hook, dissolve yeast and 1/2 cup warm water, add agave, stir with a spoon and allow to proof for 5-10 minutes.

Stir in sponge, add AP flour (and whole wheat flour, if using), salt (and herb option(s), if using). Turn mixer on #2 to combine, increase speed to #3 and continue mixing until dough comes away from sides of bowl to form ball (adding additional water 1 TB at a time if needed, depending upon surrounding humidity environment). Continue to knead on #3 for 8 minutes.

Place dough on oiled plastic wrap. Clean mixing bowl, then lightly spray with canola oil, place dough ball back into mixing bowl and turn over to coat in oil all around. Cover with plastic wrap. Nest bowl on kitchen towels, both underneath and around it.  Let dough rise until doubled for 1-1/2 hours.

Turn dough out onto a lightly oiled surface; knead into a rectangle shape of your loaf pan. Let rest 5 minutes, then place in a sprayed, dark loaf pan, reshaping loaf a bit if need be. Cover with a clean cloth, and allow to rise until doubled, about 30-45 minutes.

Meanwhile, allow oven to preheat to 375 degrees at end of dough rising time. Set aside an instant read thermometer.

Bake for 15 minutes, removed par-baked loaf and brush with melted butter, then return to oven and continue baking 20 minutes longer, or until internal temperature reads 192 degrees. (Note: If using a light or glass loaf pan, cooking times will vary in that it'll take longer to bake and won't brown as nicely.)

Brush loaf final time with melted butter while loaf is hot and still in pan, slide a knife around edges to loosen, then remove loaf from pan to a rack on its side. Cover loaf completely with clean kitchen towels and let cool for a minimum of 2 hours before storing in a plastic bag.

Store at room temperature for 2 days, then refrigerate to store longer. ~ Enjoy!

A loaf of
Sour Dough-Rosemary Bread
I started last night (i.e., the sponge)
and finished the actual bread-baking portion this morning

SANDRA'S HOMEMADE GRANOLA CLUSTERS

My favorite homemade
granola ingredient combo to date
~ this is a keeper!

Yields: (Appx. 4-1/4 cups)

Prep: 15 Mins.

Bake: 30 Mins.

INGREDIENTS

1st -- Pulse in food processor until half its size:

1-1/2 cups old-fashioned oats (not quick cooking)

2nd -- Pulse in food processor until the size of the 'pulsed oats'

1/4 cup whole candied pecans

1/4 cup whole walnuts

1/2 cup shelled sunflower seeds

1/4 cup sliced almonds

1/4 cup dried cranberries 

1/4 cup shredded, sweet coconut

3rd -- Final addition:

1/4 cup maple syrup

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

2-*3 tablespoons coconut oil, melted (takes about 40 seconds in the microwave on High)

Fine-grain kosher salt, to taste

Granola serving options, add:

--Milk for cereal

--Yogurt and fresh fruit for a layered parfait

--Snack-size Ziploc bag for snacking on the go (feel free to add chocolate chips, M&M's, etc.)

METHOD

Preheat the oven to 300 degrees. Line a 14x17" rimmed baking pan (makes for easier stirring, as you'll read below) with parchment paper; set aside.

Add 1st Pulse the old-fashioned oats to the food processor and process until 1/2 its size, or to your desired texture. Pour into a large bowl. (No need to clean out processor at this point.) -- Add the 2nd Pulse ingredients to the food processor and process until the size of the 'pulsed' oats (if you desire softer texture cranberries, pulse separately and hold aside to add after baking).  Pour this mixture also into the bowl with the oats.

Add to the bowl the final addition of ingredients, folding together to fully combine. Pour mixture into prepared baking pan, and spread out in an even layer -- do not compact.

Bake for 30 minutes, tossing with a fork at 10-minute intervals to ensure nuts do not burn.

Remove from oven, let granola cool completely in pan (add reserved cranberries if you chose to not bake them).

Crumble into clusters. Store granola in a tightly closed container(s), e.g., mason jar(s) at room temperature in a cool, dark place (1-2 months), or freeze for extended storage (3-6 months). Be sure to label and date each container/jar.

Serve as a cereal, layer in a parfait, or take it on the road with you as a 'trail-mix-type' snack. ~ Enjoy!

~~~~~~~~~~~~~~~
Tip:

*For larger clusters, simply add a bit more melted coconut oil where listed to do so in recipe.

SANDRA'S LAYERED FRUITY OATMEAL BARS

Luscious fruity goodness in every bite!

If you're at all like me, you won't be able to stop with only one bar...

Servings: (24 bars)

Prep Time: 15 Mins.

Cooking Time: 28 to 30 Mins.

INGREDIENTS:

Dough:

½ cup (1 stick) unsalted butter, at room temperature

¾ cup firmly packed brown sugar

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1-1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/8 teaspoon ground cardamom

¼ teaspoon ground ginger

½ teaspoon fine-grain salt

3 cups old-fashioned oats (for more crunchier bars),
--Or, quick cooking oats (for chewier bars)

1 cup raisins

Filling:

1-1/4 cup jarred meatless mincemeat with apples and raisins (I use Nonesuch, not the 'dry' pkg'd type)

PREPARATION:

Preheat oven to 350 degrees. Spray a glass 9”x11” baking dish; set aside.

In large stand mixer bowl, beat together butter and sugars until creamy. Add eggs and vanilla; beat well. In medium bowl, sift through a sieve the flour, baking soda, cinnamon, cardamom, ginger, and salt; mix well. Add to butter mixture; mix well. Stir in oats and raisins; mix well.

Divide dough in half. Spread half of dough mixture into bottom of prepared baking dish, using fingers ‘slightly’ moistened with water to prevent sticking. Layer meatless mincemeat fruit filling to within ¼” of edge of first layer, then drop by tablespoons the remaining dough atop the filling and press lightly with fingers (it’s okay if a bit of filling remains visible).

Bake for 28 to 30 minutes, until light golden brown. Cool completely for 1 hour in baking dish on wire rack, prior to cutting evenly into 24 bars. ~ Enjoy!

Hot out of oven cooling for 1 hour on wire rack...

SANDRA'S RAVISHING RHUBARB-RASPBERRY-PINEAPPLE PIE

Just pulled this jewel of a pie
(made from the bounty of my garden this summer)
out of the oven as the hubs pulls in the driveway...

Servings: (8)

Prep: 30 Mins.

Par-cook filling: 20 Mins.

Bake: 1 hr.

INGREDIENTS:

Bottom Crust:

1 (10") prepared pie crust (store-bought, or Sandra's Homemade Pie Crust Recipe)

Filling:

4 cups frozen rhubarb, thawed, drained, and cut into 1/2" pieces

1 cup frozen raspberries, unthawed

1 (8 oz) can, crushed pineapple, with juices

1/4 cup raisins

1/4 cup all-purpose flour

1/2 cup brown sugar

1/4 cup granulated sugar
2 teaspoons bourbon vanilla extract (or regular vanilla extract)

1 teaspoon lemon juice

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger
Pinch of fine-grain sea salt

Crumble topping:

3/4 cup all-purpose flour

3 tablespoons brown sugar

3 tablespoons granulated sugar

1/4 teaspoon ground cinnamon

1/8 teaspoon ground ginger

1/4 cup chopped walnuts

4 tablespoons butter, melted

METHOD:

Preheat oven to 350 degrees. Set aside a 10" pie dish.

Heat a large skillet over medium-high heat.  Add all filling ingredients and stir to combine, reduce heat to medium-low and simmer for 20 minutes, while occasionally stirring.  Remove from heat, and set aside. (This procedures allows the pie to bake faster, including reducing pie filling shrinkage while baking.)

Line pie crust in pie dish, trim and flute edges. Ladle in hot filling.

Prepare crumble topping by adding all ingredients to a small bowl and stir to combine, except the melted butter. Drizzle in melted butter, then stir with a fork to incorporate until small pea-sized shapes form. Sprinkle crumble mixture evenly over pie.  Bake in preheated oven for 1 hour.  Remove to baking rack to let cool for a minimum of 1 hour to allow pie to set, prior to cutting. ~ Enjoy!

~~ An amazing dessert to serve with French vanilla ice cream ~~

SANDRA'S JAPANESE RESTAURANT-STYLE SALAD and DRESSING

This light and flavorful salad n' dressing tastes very similar to major Japanese
chain restaurants and pairs stupendously with Asian main dishes...

Prep: 15 Mins.
Servings: (6 to 8)

INGREDIENTS:

Dressing (Yields 1-1/2 cups):
1/2 cup finely chopped sweet white onion
1/2 cup canola oil
2 tablespoons water
2 teaspoons ground ginger (or 2 tablespoons freshly grated)
2 tablespoons minced celery
3 tablespoons ketchup
1/4 cup low-sodium soy sauce
2 tablespoons honey
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon granulated garlic
1/2 teaspoon fine-grain sea salt
1/2 teaspoon freshly ground black pepper

Sandra's Restaurant-Style Japanese Salad Dressing
(Click for recipe)...

Salad:
1 bunch heart of romaine, sliced into 2-1/2" x 1/4" strips
1 carrot, shredded
3 celery ribs, thinly sliced on the diagonal

Garnish:
--Toasted sesame seeds

METHOD:

Add all dressing ingredients in order listed in blender.  Place lid on top, and blend on high speed for a minimum of 30 seconds, until dressing is smooth. Let dressing stand a minimum of 4 hours in refrigerator for flavors to meld before serving.

Add all salad ingredients to a medium glass bowl, and toss to combine. (I like to place the salad in the refrigerator for about 15 minutes to ensure it is cold prior to serving.)

When preparing individual servings of salad, top each with a light drizzle of dressing and a sprinkling of sesame seeds. ~ Enjoy!

SANDRA’S SUMMER CUCUMBER-ONION-RED BELL PEPPER SALAD

A wonderful refreshing, light and healthy

summertime salad that’s a great

accompaniment to any barbecue or main dish... 

Servings: (4)

Prep: 10 Mins.

INGREDIENTS

1 cucumber, peeled, cut in quarters lengthwise, then into ½” chunks

½ small yellow onion, thinly sliced

½ red bell pepper, cut into ½” pieces

¼ teaspoon freshly chopped oregano (or 1/8 teaspoon dried)

1 teaspoon freshly chopped sweet basil (or ½ teaspoon dried)

1 tablespon red wine vinegar

1 tablespoon extra virgin olive oil

Kosher salt and freshly ground pepper to taste

METHOD

Add all ingredients to a small glass/ceramic (non-reactive) bowl, and toss to combine.  Refrigerate for 15 minutes prior to serving to allow flavors to meld.  Toss a final time, and serve. ~ Enjoy!

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

Tip:  I made this salad with what I had on hand today, although feel free to also include fresh tomato wedges and kalamata olives if you wish, just increase the amount of red wine vinegar, extra virgin olive oil and herbs, accordingly.

SANDRA’S FRESH and LIGHT TROPICAL FRUIT SALAD

I at first served this fresh salad as is,

then later with a dollop of yogurt.

I found both methods to be incredibly delicious....

Serves: (8 to 10)

Bearrs Seedless Limes
were used  in this recipe
from my indoor dwarf
citrus tree...

Prep: 15 Mins.

Stand: 15 Mins.

INGREDIENTS

Dressing:

1 tablespoon honey

6 mint leaves, finely sliced
1 tablespoon freshly squeezed lime juice

Fresh Fruit:

1 mango, peeled and chopped

1 papaya, peeled and chopped

1 gala apple, cored and chopped

1 granny smith apple, cored and chopped

2 cups whole red seedless grapes

6 whole strawberries, sliced

1-1/2 cup pineapple, chopped

Garnish:

-Sprig of whole mint leaves

METHOD

In a large, glass (non-reactive) bowl, whisk the lime juice, honey, and mint.  Add all the prepared fruit, toss with a wooden spoon to combine ensuring all the dressing has been incorporated. Let salad stand 15 minutes, toss, and serve. ~ Enjoy!

SANDRA’S MEXICAN HAM, SWEET POTATO 'N BLACK BEAN CHILI and CORNBREAD

An incredibly hearty and healthy chili you're able to prepare in one pot 

that's ready to serve in an hour...

Servings (8 to 10)

Prep: 15 Mins.

Cook: 45 Mins.

INGREDIENTS

Grateful to use fresh
lime juice from my newly
picked Bearrs Limes
harvested off of
my indoor dwarf citrus tree...

2 (14.5 oz. cans) Mexican diced tomatoes, undrained

1 (15 oz. can) black beans, undrained

2 cups low-sodium beef broth 

2 tablespoons chili powder 

1 tablespoon ground cumin

2 teaspoons smoked paprika

1 teaspoon dried oregano

1 bay leaf

1/2 teaspoon freshly ground pepper

1 tablespoon honey

1 tablespoon freshly squeezed lime juice

4 small sweet potatoes (or 2 large), peeled and roughly chopped into 1” pieces

1 medium red onion, chopped

2 garlic cloves, minced

2 cups cured, smoked ham, roughly chopped into 1” pieces

--Prepared recipe: Sandra’s Mexican-Style Premium Cornbread

METHOD

Combine all ingredients in dutch oven, or heavy-bottom pot, and stir to combine. Bring to boil, then reduce heat to low, cover, and 'gently' simmer for 45 minutes, while occasionally stirring. 

(Meanwhile, prepare cornbread recipe listed below so it is ready when chili has finished cooking.)

Ready to serve... 

Toss bay leaf, and serve with Sandra’s Mexican-Style Premium Cornbread alongside (shown below). ~ Enjoy!

Sandra’s Mexican-Style Premium Cornbread
(Click here for recipe)...

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!