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 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 CREAMY SWEET VINAIGRETTE

This versatile creamy sweet vinaigrette

would pair nicely with any

salad greens or toppings...

Yields: (Appx. ½ cup)

Prep: 5 Mins.

INGREDIENTS

1/3 cup mayonnaise

1 tablespoon apple cider vinegar

1 tablespoon honey

¼ teaspoon celery seed

Pinches of salt and fresh white pepper

METHOD

In a small glass bowl, whisk the creamy sweet vinaigrette ingredients until combined. 

To serve, drizzle creamy sweet vinaigrette over salad greens and your choice of toppings.  Enjoy!

A salad that pairs very nicely with this vinaigrette:

Sandra's 5-Minute Fresh Apple Spinach Salad Recipe

SANDRA’S SPICED LEMON-HONEY REFILLABLE TEA BASE

A perfect anytime hot tea beverage 

that's heavenly during the cold months.

It's also very soothing on sore throats 

or when you feel other symptoms

of a cold or flu...

Yields: 1 cup

Prep: 5 Mins.

A very, very easy tea base to prepare in a matter of minutes that you'll enjoy for months.  I initially tried this using only lemon and honey, although I found that I prefer it more so with the addition of infusing it with a fresh slice of ginger and ground cardamom.

INGREDIENTS 

--(I used organic)

1 meyer lemon (or regular), chopped, with seeds removed

½” thick slice of fresh ginger

1/8 teaspoon ground cardamom

Honey (enough to cover mixture)

METHOD

Combine all ingredients, in order listed, in a sterilized ½-pint (1 cup) mason jar. Cover jar, and store in refrigerator for 3 days. You’ll notice that the lemons start to melt into the honey, which thins the mixture turning it into the consistency of marmalade.

To prepare, drizzle 1 teaspoon of tea base into an 8-oz. cup of hot tea; stir, and serve.  

If you prefer a hot toddy, then add a tablespoon or two of your favorite spirit (my occasional preference is rum on a cold and snowy winter night).

Refill tea base on an as-needed basis with the above ingredients, storing for up to a total of 3 months.  I also prefer to stir the tea base once in a while, which is easy to do just before adding it to a cup of tea.

This tea base would be a great gift to provide to friends and family. ~ Enjoy!

I used indoor-grown meyer lemons
from my dwarf citrus tree

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 UNIVERSAL HONEY-DIJON DIPPING SAUCE, DRESSING, SPREAD, or MARINADE

This is a terrific spread

to use in place of traditional mayonnaise,

including all sorts of 

other imaginative applications...

Yields: 1/2 Cup

Prep: 3 Mins.

INGREDIENTS

4 tablespoons creamy dijon

4 tablespoons honey

1 teaspoon sesame seeds, toasted

1/4 teaspoon freshly grated ginger

METHOD

Toast the sesame seeds in a dry skillet over medium-low heat, just until slightly golden and fragrant.

Whisk together dijon, honey, toasted sesame seeds, and freshly grated ginger, then use to finish your creations by applying it to an assortment of meats or seafood. ~ Enjoy!

Here's a recipe using this honey-dijon as a condiment, which you might like:

Sandra's Terrific Toasted 
BLT Bagel Surprise

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Tip: This honey-dijon pairs impeccably well with pork, turkey, ham, venison, beef, moose, buffalo, salmon, or seafood.

SANDRA’S MARVELOUS HONEY-APPLE-BANANA MUFFINS

Warm, moist and delicious muffins

packed full of nutritious ingredients

guaranteed to start your day off with a smile...

Yields: 18 Cupcake-Sized Muffins

Prep: 15 Mins.

Bake: 16 to 18 Mins.

INGREDIENTS

1/2 cup unsalted butter, at room temperature

1/2 cup banana/strawberry Greek yogurt

2 eggs, at room temperature

1 teaspoon vanilla extract

1 cup mashed ripe bananas (I used 3 small)

3/4 cup honey

1 cup quick-cooking oats

½ cup whole-wheat flour

1 cup unbleached bread flour

1 teaspoon double-acting baking powder

1 teaspoon baking soda

½ teaspoon ground cinnamon

¼ teaspoon ground cardamom

¼ teaspoon freshly grated nutmeg

1/8 teaspoon ground cloves

1/2 teaspoon fine-grain sea salt

1 red delicious apple, washed, cored, (unpeeled) and finely chopped

½ tablespoon turbinado sugar (sugar in the raw)

METHOD

Preheat oven to 350 degrees.  

Place 18 liners among two cupcake tins, 

and fill water ¼ way up in empty cups of second tin 

to ensure even baking.  

Also, set aside a wire rack.

In a large mixing bowl, cream butter and yogurt using a hand mixer.

 Add eggs, vanilla extract, bananas, and honey, then beat to incorporate.

 Add one cup of oats on top of wet ingredients.

Place a sieve over bowl, and sift remaining 

dry ingredients over mixture.

 Using a wooden spoon, combine all ingredients just until moistened.

 Add the apples, and fold to incorporate.

 Fill paper-lined muffin cups three-quarters full using an ice cream scoop.  

Sprinkle top of each muffin with a pinch of turbinado sugar.

Bake for 16 to 18 minutes until muffins test done; 

turning half way through baking for even browning.

 Cool in pan for 10 minutes, 

and then remove to wire rack to finish cooling. 

Enjoy!

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Tip:  If you prefer the larger muffin-sized version, spray muffin cups with cooking spray before filling and increase baking time accordingly.

SANDRA’S LEMON-HONEY-DIJON VINAIGRETTE

Drizzle vinaigrette over your favorite

combination of organic salad greens

and other mixed fresh vegetables...

Servings: (4)

Prep: 5 Mins.

INGREDIENTS

1 meyer lemon, juiced

1 teaspoon dijon

2 tablespoons honey

¼ teaspoon kosher salt

Pinch of freshly ground pepper

4 tablespoons light olive oil

METHOD

Add all vinaigrette ingredients to all small glass bowl, except olive oil.  Slowly drizzle in olive oil while whisking to emulsify, then let stand for 15 minutes for flavors to meld.  ~ Enjoy!

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Tip:  Vinaigrette will store in refrigerator for up to 2 weeks, just ensure to shake before serving.

SANDRA’S ORGANIC FALL HERB GARDEN SALAD with LEMON-HONEY-DIJON VINAIGRETTE

A robustly delicious salad

that perfectly accompanies

any entree...

Servings: (4)

Prep: 15 Mins.

INGREDIENTS

Vinaigrette:

1 meyer lemon, juiced

1 teaspoon dijon

2 tablespoons honey

¼ teaspoon kosher salt

Pinch of freshly ground pepper

4 tablespoons light olive oil

Salad:

6 cups mixed herb and salad greens

6 radishes, cut in half and sliced

2 roma tomatoes, each cut into 8 wedges

1 tablespoon julienned red onion

¼ orange bell pepper, chopped

½ cup sliced celery

½ cup shredded mozzarella cheese

½ teaspoon kosher salt

¼ teaspoon freshly ground pepper

METHOD

Place all vinaigrette ingredients into all small glass bowl, except olive oil.  Slowly drizzle in olive oil while whisking to emulsify, then let stand for 15 minutes for flavors to meld.

Meanwhile, gently toss salad ingredients in a medium bowl.

To serve, distribute salad ingredients among four salad bowls, then drizzle each with desired amount of vinaigrette. ~ Enjoy!

Tip:  I recently served this delicious salad with Sandra's Awesome Albacore Tuna Noodle Casserole:

Sandra's Awesome
Albacore Tuna Noodle Casserole

SANDRA’S CREAMY HONEY POPPY SEED DRESSING

A sweeter version of another one of my
favorite 'go to’ salad dressings.
It's so delicious I simply crave it at times...

Yields: (1 cup)

Prep: 5 Mins.

INGREDIENTS

1/3 cup fireweed honey

2 tablespoons champagne vinegar

2 teaspoons poppy seeds

¾ cup mayonnaise
Pinch of fine-grain sea salt

METHOD

Whisk all ingredients in a small bowl, and store covered in a glass or ceramic non-reactive container for up to two weeks in refrigerator.

A fantastic salad dressing, or to marinate chicken, halibut, or pork in prior to grilling. ~ Enjoy!

I made Sandra's Crazy-Delicious Grilled Chicken Cranberry Salad using this fabulous dressing:

Crazy-Delicious Grilled Chicken Cranberry Salad

SANDRA’S BEER N’ HONEY PINEAPPLE SALSA

Another day at home

playing with ingredients in the kitchen,

and this pineapple salsa turned out

to being an absolute keeper
that I'll be serving with 
Alaska grilled halibut fillets...

Yields: 1 Cup

Prep: 15 Mins.

Marinate: 30 Minutes

INGREDIENTS

¼ cup Mexican beer 

--(I used Dos Equis)

1 tablespoon honey

1 (8 oz. can) pineapple rings, drained, and cut into small wedges

--(feel free to use fresh pineapple)

2 green onions, finely sliced 

--(use all white and green parts)

¼ cup red bell pepper, finely chopped

½ fresh jalapeno, cut lengthwise, seeds and ribs removed and finely chopped

2 tablespoons chopped fresh cilantro

--(a small handful)

1 tablespoon freshly squeezed lime juice

½ teaspoon fine-grain sea salt

METHOD

In a small non-reactive glass or ceramic bowl, whisk the beer and honey, and add the pineapple wedges; tossing to combine.  Refrigerate while preparing other ingredients for a minimum of 15 minutes.

Drain off and discard all but 2 tablespoons of marinade from bowl.  Add the green onions, red bell pepper, jalapeno, cilantro, lime juice, and sea salt; tossing all in bowl with pineapple to combine.  Refrigerate at least 30 minutes prior to serving over grilled halibut, salmon, ham, pork, or turkey. ~ Enjoy!

SANDRA’S CANDIED PECAN, APPLE and GOAT CHEESE SALAD with HONEY and RED WINE VINAIGRETTE

All of the flavors marry together so well that
they knock this salad out of the park,
and it's absolutely a quick fix with
a bit of preparing beforehand...

Serves: 4

Prep: 10 Mins. 

--(With candied pecans 

and vinaigrette 

made ahead of time)

INGREDIENTS (all organic)

Salad:

2 cups fresh spinach, stems removed and torn

2 cups romaine, torn

¼ cup parsley, sprigs only

1/4 cup honey and red wine vinaigrette 

½ cup candied pecans 

2 gala apples, cored and diced

½ cup goat cheese crumbles

METHOD

Prepare the honey and red wine vinaigrette (can be made ahead of time).

Honey and Red Wine 
Vinaigrette 
Recipe

Prepare the candied pecans (cab be made ahead of time).

Candied Pecans 
Recipe

To assembly salad, place spinach, romaine, parsley in a serving bowl, and toss with a ¼ cup of vinaigrette.  Add apples, goat cheese, and candied pecans, and toss just before serving. ~ Enjoy!

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Tip:  This salad is a favorite of mine to take to functions, especially during the summer BBQ season...

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!

SANDRA’S STRAWBERRY-BANANA CANDIED-GINGER SMOOTHIES

A fruity and healthy
smoothie to start your
day off right...

Serves: (2)

Prep: 5 Mins.

INGREDIENTS

1 frozen organic *banana

1 cup (16) fresh organic strawberries, hulled and cut in half

2 cups organic milk

½ cup filtered, cold water

½ teaspoon vanilla extract

1 tablespoon honey

½” piece of organic candied ginger

1 tablespoon wheat germ

METHOD

Place quartered, frozen banana, strawberries, milk, water, vanilla extract, honey, candied ginger, and wheat germ in blender, then puree until smooth. ~ Enjoy!

Ready to puree...

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*Tip:  I freeze ripe bananas by peeling, quartering, and placing the equivalent of one banana in each freezer bag, which makes it easier when using specific portions later in preparing smoothies, baking, and so on.

SANDRA’S BAKED HONEY-DIJON CRUSTED WILD ALASKA KING SALMON with RICE CARBONARA

Fresh king salmon makes
this a five-star meal that turned out
fabulously moist and delicious,
and the rice carbonara
makes for a perfect accompaniment...

Servings: (4)

Prep:  5 Mins.

Bake 20 to 25 Minutes.

INGREDIENTS

Crusted Salmon:

1 lb. (2” thick) skin-on king salmon fillets

½ teaspoon kosher salt

¼ teaspoon freshly ground pepper

1 tablespoon grainy dijon mustard

1 tablespoon honey

1 tablespoon mayonnaise

½ tablespoon olive oil

¾ cup Italian herb seasoned breadcrumbs

Rice Carbonara:

½ tablespoon olive oil

½ tablespoon butter

¼ cup diced onion

¼ cup diced bell pepper

½ teaspoon granulated garlic

Kosher salt and freshly ground pepper, to taste

2 cups pre-cooked rice

2 tablespoons chopped fresh parsley

1 egg, lightly beaten

Garnish:

--A few sprigs of fresh parsley

METHOD

Preheat the oven to 350 degrees.  Line a baking sheet with foil, and spray with olive oil, and set aside.

Sprinkle fillets equally with kosher salt and freshly ground pepper.  Whisk together dijon, honey, mayonnaise, and olive oil in a small bowl.  Place the fillets on the prepared baking sheet skin side down (the skin will remove easily once the fish is baked).  Brush the sauce mixture all over the top and sides of fillets. Pat breadcrumbs evenly all skinless sides of fish, and spray tops with olive oil.  Place fillets in oven and bake for 20 to 25 minutes, until fish flakes easily with a fork.

Meanwhile, prepare the rice carbonara while the fillets are baking by heating a nonstick skillet to medium heat.  Melt the butter with the olive oil, and add the onion, bell pepper, granulated garlic, kosher salt, and pepper.  Cook until the onions are translucent for about 3 to 5 minutes.  Add the rice and parsley; mixing to combine and cook for 3 minutes.  Add the beaten egg while stirring for 2 to 3 minutes, until cooked and incorporated throughout.

To serve, place the fillets on a serving platter alongside the rice carbonara, and garnish with sprigs of fresh parsley. ~ Enjoy!

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Tip:  Thicker or thinner fillets will take more or less time to bake, although the "rule of thumb" is to bake the fillets about 10 to 12 minutes per inch of thickness.

SANDRA’S CRANBANANA APPLE POWER SMOOTHIE

This power smoothie is delicious
and it's guaranteed to start your day off right...

Yields: 2-1/2 cups

Prep: 5 Mins.

INGREDIENTS

1/2 cup fresh or frozen organic cranberries

1 *banana, sliced (I use frozen)

1 unpeeled apple, cored and sliced

1 generous handful fresh organic baby spinach

1 stalk of organic celery

1 tablespoon honey

¼ teaspoon organic ground cinnamon

1 organic vanilla bean, split and seeds removed

1 tablespoon wheat germ

½ cup filtered water

-- 1 straw

METHOD

Add all ingredients to blender, and puree for 1-1/2 minutes, until smooth.  Serve, and enjoy!

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*Tip: I freeze peeled, ripe bananas that I've cut into quarters in Ziploc bags. I use them often for frozen treats such as this, or for baking in recipes later on once thawed.

SANDRA’S WORLD-CLASS ITALIAN SALAD

My husband and I adore
this impeccable salad ~
I created this after being inspired 
by a version I had at a local eatery...

Servings: (4)
Prep: 5 Min.

Posted by Sandra

INGREDIENTS

***Vinaigrette:

1-1/2 tablespoons balsamic vinegar

3 tablespoons honey

3 tablespoons olive oil

1 teaspoon dijon

***Salad:

6 cups mixed dark salad greens and herbs

1/8 of a red onion, julienned

8 pitted kalamata olives, quartered lengthwise

1 (6.5 oz. jar) marinated and quartered artichoke hearts, drained

¼ cup crumbled feta cheese

METHOD

For the vinaigrette, whisk together the balsamic vinegar, honey, and dijon, until the honey is incorporated.  Gently drizzle the olive oil in a steady stream while whisking, until vinaigrette is emulsified.

For the salad, in a medium bowl, toss together the mixed greens and herbs, red onion, and kalamata olives.  Drizzle salad with vinaigrette, and toss.  Serve prepared salad among 4 plates, place the quartered artichokes around parameter of each, and sprinkle with feta crumbles. – Enjoy!

SANDRA’S MEYER LEMON STIR-FRY CHICKEN over STEAMED RICE

I created this recipe using Meyer Lemons
grown on my indoor dwarf citrus tree.

Servings: (4)

Prep: 10 Mins. |
Cook: 15 Mins.
(+ Time to steam rice)

Posted by Sandra

INGREDIENTS

1 meyer lemon, zested, and juiced

1/2 cup reduced-sodium chicken broth

3 tablespoons reduced-sodium soy sauce

2 tablespoons honey

2 teaspoons cornstarch

1 tablespoon olive oil

1 pound boneless, skinless chicken breasts, trimmed and cut into 1” strips

1 cup sliced crimini mushrooms

1 cup diagonally sliced carrots, ¼” thick

1 cup diagonally sliced red bell pepper, ¼” thick

½ cup diagonally sliced onion, ¼” thick

2 garlic cloves, minced

1 tablespoon chopped, fresh parsley

--Prepared steamed brown rice

METHOD

(Prepare steamed rice, so it is ready when stir-fry is completed.)

Grate 1 teaspoon meyer lemon zest and set aside.

My Lovely Indoor-Grown
Meyer Lemons

Juice the meyer lemon and whisk 3 tablespoons of juice with broth, soy sauce, honey, and cornstarch in a small bowl. 

Heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until just cooked through, 4 to 5 minutes. Transfer to a plate with tongs.

Add carrots to pan and saute for 1 minute.  Add mushrooms, and bell pepper, and onions to the pan and saute until tender, about 5 minutes. Add garlic, reserved lemon zest, pepper, and reserved chicken and accumulated juices; saute, until fragrant for about 1 minute.

Whisk the broth mixture, and add to pan; stirring, until thickened, 2 to 3 minutes.  Serve stir-fry over brown steamed rice, and sprinkle with parsley.  Enjoy!

SANDRA'S FRESH N' SPICY MANGO SALSA PUREE with VEGGIES and CHIPS

 A light and refreshing appetizer, 
with a slightly spicy fresh fruit dip...

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

Posted by Sandra

INGREDIENTS

1 mango, peeled, deseeded, and chopped
¼ red onion, chopped
1 plum tomato, chopped
1 garlic clove, chopped
1 jalapeno, deseeded, de-ribbed, and chopped
1 tablespoon fresh cilantro, chopped
1 tablespoon lime juice
1 tablespoon rice wine vinegar
1 tablespoon honey
kosher salt and ground pepper, to taste
2 tablespoons olive oil

METHOD

Combine all of the Mango Puree ingredients, except the olive oil and pulse a few times in blender, and then puree for 1 minute until smooth. Drizzle in the olive oil while pureeing for 15 seconds more. Pour into a decorative serving bowl.


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Tip:  This is wonderful with tortilla chips and veggies as a dip, or over salad as a dressing, or as an accompaniment with your favorite fish, pork, or chicken entrees.

SANDRA'S CREAMY HOMEMADE HONEY DIJON DRESSING or DIP

You'll never buy store-bought again
because you can make this fantastic
recipe that's so flavorful
and know all the ingredients within it...

Yields: (1/3 cup)
Prep. 3 Mins

Posted by Sandra

INGREDIENTS

1/4 cup mayonnaise
1 tablespoon dijon (regular or stone ground)
1 tablespoon honey (for my recipe, click here:  Sandra's Alaska Fireweed Honey - Homemade)
1/2 tablespoon fresh lemon juice

METHOD

In a small non-reactive bowl (glass or ceramic), whisk together the mayonnaise, dijon, honey, and lemon juice, until smooth and emulsified.

Cover and refrigerate any leftovers.


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


Tip: Try using this instead of beaten eggs when breading meat, seafood, or poultry. Also, this is fantastic as a dip for chicken tenders, or as a dressing for garden salads, esp. when adding strips of chicken, turkey, or fish.