SANDRA'S INDIVIDUAL PEACH COBBLERS IN JARS

Another of my recipes I've modified for serving at a single setting,

as in its whole form goes south when refrigerated should there be leftovers.

All my recipes (as each are kitchen-tested) take many modifications until perfected.

These individual desserts are cute, decadent and comforting

to serve during those cold winter months...

Yield: Four (1/2-pint or 8-oz) Mason Jars

Prep: 15 Mins.

Bake: 40 Mins.

INGREDIENTS

Cobbler Batter:

--Dry:

3/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/3 cup granulated sugar

1/2 teaspoon cinnamon

--Wet:

2 tablespoons unsalted butter, melted

1/4 cup milk

1 medium egg

1/3 cup of reserved peach liquid (listed below)

Filling:

1 (24-oz. jar) sliced peaches (from Costco), drained and roughly chopped

--(reserving 1/3 cup of liquid)

1/3 cup granulated sugar

1-1/2 tablespoons all-purpose flour

1/2 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/8 teaspoon ground ginger

METHOD

Preheat oven to 350F.

Rub four 1/2-pint glass Mason jars with Mazola oil and set aside, along with a foil-lined baking sheet to place them on while baking.

Cobbler Batter:

In a medium bowl, whisk together dry ingredients. In another small bowl, whisk together wet ingredients. Add the wet to the dry ingredients in the medium bowl; stir to combine, and set aside.

Filling:

Add peaches to a medium bowl and sprinkle the flour and sugar on top. Stir until all of the peaches are well coated and flour has thoroughly been incorporated. Add the vanilla extract, cinnamon and ginger; mix to combine.

Pour one-quarter of batter into each prepared jar, and spread evenly over bottom. Spoon one-quarter of peach mixture over batter in each jar. Place in pre-heated oven, and bake until cobblers are set, about 40 minutes, turning half way for even cooking. Remove from oven; let cool slightly. Serve warm in jars. ~ Enjoy!

SANDRA'S INDIVIDUAL HASH BROWN BREAKFAST CASSEROLES

The ideal romantically intimate breakfast for two

(utilizing a 'real' potato)...

Servings: 2

Prep: 10 Mins.

Bake 30 Minutes

Stand: 5 Minutes

Special Equipment:

--2 Individual Ceramic Dishes

INGREDIENTS

Base:

1 large russet potato, peeled, grated and par-baked

Vegetables and seasoning:

1 teaspoon Mazola oil

1/4 cup diced yellow onion

2 tablespoons diced orange bell pepper

Pinch of kosher salt

Pinch of pepper

1/4 teaspoon garlic powder

Filling:

4 large eggs, beaten

2 tablespoons 2% milk

1/4 cup Mexican blend shredded cheese

Topping:

1/4 cup Mexican blend shredded cheese

6 sliced grape tomatoes

Garnish:

2 basil leaves, julienned

METHOD

Preheat oven to 350F. Rub the inside of 2 individual ceramic dishes with Mazola oil; set aside.

Shred potato on the largest holes of a box grater; squeeze dry. Transfer shredded potatoes to a plate lined with two layers of paper towel.  Top with a damp paper towel; microwave on high for 3 minutes.  Place par-baked potatoes, evenly disbursed, in each of the 2 individual ceramic dishes.

Meanwhile, in a small skillet over medium heat, add the oil.  When hot, add the onion, bell pepper, salt, pepper, and garlic powder. Saute for 3 minutes. Disburse evenly atop the potatoes in the 2 dishes.

In a small bowl, beat the eggs and milk with the 1/4 cup of shredded cheese. Pour atop, evenly, among the 2 dishes.

Top each dish equally with the remaining shredded cheese, then layer each with the sliced grape tomatoes.

Cover each dish with parchment, then tin foil.

Bake, covered, for 30 minutes.  Remove from oven and let stand, covered, for 5 minuets.  Uncover, top with julienned basil, then serve. ~ Enjoy!

SANDRA'S FAVORITE OVEN ROASTED POTATOES and PERFECT EGGS (for one)

My kind of 'comfort food,'
pretty much any time of the day...

Servings: (1)

Prep: 5 Mins.

Bake: 35-45 Mins.

INGREDIENTS

1 large russet potato, peeled and cut into 1/2" cubes

1/2 teaspoon seasoning salt

1/4 teaspoon freshly ground pepper

1/4 teaspoon granulated garlic (or powder)

1/4 teaspoon granulated onion (or powder)

2 teaspoons Mazola oil

2 large eggs

METHOD

Preheat oven to 425F.

Spray an ovenproof 6x6" baking dish; set aside.

Place the cubed potatoes, seasoning salt, pepper, granulated garlic and onion, including Mazola oil into a gallon Ziploc bag and shake to combine. Pour seasoned potatoes into a single layer in prepared baking dish. Bake, uncovered, for 25 minutes.

Reduce oven temperature to 350F.

Crack eggs (individually, into a single layer) atop the hot potatoes. Return baking dish back to oven; continue baking, uncovered, at the lower temperature of 350F for an additional 10-20 minutes, until eggs are set to your liking.

Serve immediately in hot baking dish, with a cotton napkin underneath, placed onto a serving plate. ~ Enjoy!

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

Tips:

1) Most times I like this served 'as is,' although occasionally before serving I'll top with a few drops of Sriracha, or red taco sauce, or sliced pickled jalapenos, or homemade salsa.

2) This recipe can easily be doubled, just bake in an 8x8" baking dish - or - quadrupled, just bake in a 13x9" baking dish.

SANDRA'S ICONIC INDIVIDUAL PEACH CRISPS

A classic family favorite,
the awesome peach crisp
served warm and topped off with ice cold French vanilla ice cream
~ oh so blissful...

Yields: 4 Individual (1-cup) ramekins
Prep time: 15 mins

Cook time: 40 mins

INGREDIENTS

Topping

1/4 cup all-purpose flour

1/3 cup light brown sugar

1/4 teaspoon ground cinnamon

Pinch of kosher salt

1/4 cup cold unsalted butter, cubed into small pieces

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

Filling

3 cups (1-24 oz jar) Costco sliced peaches, drained, then cut into 1" pieces

1/4 cup granulated sugar

2 tablespoons all-purpose flour

--French Vanilla Ice Cream (if desired)

METHOD

Preheat oven to 350 degrees. Spray 4 (1 cup) ramekins with nonstick cooking spray. Place all 4 prepared ramekins on a baking sheet; set aside.

In a medium mixing bowl, whisk together 1/2 cup flour, brown sugar, cinnamon, and salt until well combined. Add the cold cubed butter and using a pastry cutter or fork, cut the butter into the dry ingredients until the mixture resembles the size of peas. Fold in the oats and transfer topping to the refrigerator to chill while preparing filling.

Add the peaches to a medium mixing bowl and sprinkle with flour and sugar. Stir until all of the peaches are well coated with the flour and sugar (let set 5 minutes). Scoop the peach filling equally into the prepared ramekins (that have been placed on the baking sheet), remove the topping from the refrigerator equally sprinkle on top of filling. 

Ready for the oven...

Bake for 40 minutes, until the topping is lightly golden brown and the juices are bubbling around the edges.

Hot out of the oven, now cooling...

Remove from the oven and transfer ramekins to a wire rack, using an oven mitt, to cool slightly before serving, top each with a scoop of French Vanilla Ice Cream. ~ Enjoy!

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

Tip: This recipe also works using a 9x9x2" square baking dish versus these 4 ramekins!

SANDRA'S 15-MINUTE INDIVIDUAL ROMA PIZZA

When faced with preparing lunch for myself today,

this is the end result; a flavorful mini roma pizza that turned out fabulously well....

Serving: (1)

Prep: 5 Mins.

Bake: 10 Mins.

INGREDIENTS:

Roma Pizza:

1 (7” round) store-bought Mama Mary’s Gourmet Pizza Crust

2 teaspoons, Extra Virgin Olive Oil (EEVO), divided

2 tablespoons, crumbled goat cheese, divided

2 Heaping teaspoons, Jarred, basil pesto sauce

4 Jarred, kalamata olives, quartered lengthwise

2 Jarred, halve sliced sun-dried tomatoes in olive oil, roughly chopped

4 Jarred, marinated quartered artichokes in olive oil, quartered

Greens (to wilt over hot pizza):

Small handful, baby spinach and arugula mix

Slight drizzle with: EEVO, Balsamic Vinegar, Agave ~ Including a bit of Sea Salt and Freshly Ground Pepper ~ Toss and set aside.

METHOD:

Preheat oven to 400 degrees.

Place pizza crust atop baking sheet.  Brush surface, including edges, very lightly with EEVO. Leave ¼” edge of crust free of toppings, while smearing inside crust with basil pesto. Sprinkle lightly with a layer of goat cheese, all of the kalamata olives, sun-dried tomatoes, and artichokes.  Sprinkle, again, with a bit more goat cheese.  Bake for 10 minutes.

Remove hot pizza from oven and immediately add dressed greens on top, along with a final sprinkle of goat cheese.  Cut into quarters, and serve ~ Enjoy!

SANDRA’S LUSCIOUS RHUBARB-RASPBERRY CRUMBLES (Individual mason jar servings)

A phenomenally luscious springtime quick, easy, and tasty dessert

using in-season fruit and berries...

Prep: 5 Mins.

Macerate: 10 Mins.

Bake: 40 to 45 Mins.

Serves: (9) ½-Pint Jars (Wide/Slim: Whatever you have on hand)

INGREDIENTS:

Filling:

2 lbs. fresh rhubarb (7 measured cups, already cut into ½” slices)

2 teaspoons fresh lemon zest

--(Or, ¼ teaspoon organic lemon peel powder)

2 tablespoons freshly squeezed lemon juice

¾ cup granulated sugar

½ cup all-purpose flour

1 teaspoon vanilla bourbon extract

-- (Or, vanilla extract)

1 teaspoon organic cinnamon powder
--(Or, ground cinnamon)

2 cups (1 pint) fresh raspberries (or frozen, no need to thaw)

Crumble:

1 cup all-purpose flour

½ cup old fashioned oats

1/3 cup granulated sugar

¼ cup packed dark brown sugar

Pinch of fine-grain kosher salt

1/2 teaspoon organic cinnamon powder
--(Or, ground cinnamon)

½ cup (1 cube) cold unsalted butter, cut into pea-sized cubes

METHOD:

Preheat oven to 350 degrees. Prepare a baking sheet lined with parchment paper or a Silpat liner, and set aside. Also, set aside 9 half-pint pre-sterilized Mason jars – no matter the shape (I used what I had onhand).

In a large bowl, combine all filling ingredients, except for the raspberries (I used unthawed frozen berries); toss to combine, and let macerate for 10 minutes. Toss again.  Fold in raspberries (fresh/frozen); using a typical tablespoon, spoon into Mason jars (Note: Over-stuff jars with filling, as it tends to shrink when cooling).

Prepare the Crumble mixture, and combine using a pastry cutter or two butter knives and cut to combine until crumble mixture appears as shown in photo.  Use a clean tablespoon and generously spoon crumble mixture atop filling to form slight mounds (the dessert will shrink when cooled, so don’t be shy with this topping mixture).

Notice the enhanced color the more it macerates...

Place filled jars atop the parchment/Siltpat-lined baking sheet in the preheated oven, and bake for 40 to 45 minutes, until golden and crisp and juices are slightly bubbling over edge.  Let stand for 10 minutes to set, and serve with French vanilla ice cream, if desired. ~ Enjoy!

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

Tips:

1) You're able to prepare these desserts well ahead of time and refrigerate, then bake in time for serving; they hold up phenomenally well.

2) If you have leftovers, simply microwave ½-pint jars for 30 seconds (placed inside a serving plate/bowl first) to warm.

3) To make ice cream scoop-able, microwave uncovered container for 10 seconds on high; it works and doesn't compromise its texture!

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!

CHANTIL'S SEAFOOD SEASONING BLEND

A fantastic seasoning blend to use
while preparing
many other seafood or shellfish
dishes as well...

INGREDIENTS

Prep: 5 Mins.

Yields:  Slightly over 1/4 cup

Posted by Chantil via Sandra

2 tablespoons Johnny’s Seasoning Salt

2 tablespoons granulated garlic

1 tablespoon granulated onion

1 tablespoon lemon pepper

(Store any remaining seasoning blend in an

empty, air-tight seasoning jar or container)

This spice blend is used when making
Chantil's Individual Halibut Olympia
Loaves using Fresh Asparagus Spears

CHANTIL’S INDIVIDUAL HALIBUT OLYMPIA LOAVES using FRESH ASPARAGUS SPEARS

We often prepare these loaves and they're
beyond scrumptious...

Prep: 10 Mins

Bake 35 to 40 Mins.
Servings: 4 Mini-Loaves (= generous portions)

Posted by Chantil via Sandra

INGREDIENTS:

***Layers:

1 bunch fresh asparagus, cut ends off (we prefer the small pencil size cut into 2" pieces)

1-1/2 lbs. (fresh or thawed) 1-1/2" thick halibut fillet, cut into four, 3-inch by 2-inch pieces

½ teaspoon *seafood seasoning [See below for Chantil's version]

***Sauce:

2-1/2 cups sour cream

2-1/2 cups mayonnaise

1 cup canned, finely-grated Parmesan cheese

1 cup freshly grated Parmesan cheese

2 cups canned, French fried onions (we used Cheddar type French fried onions, not regular, because that was what we had on hand and they were good)

1 teaspoon *seafood seasoning

METHOD:

Preheat oven to 350 degrees.  Spray 4 aluminum mini loaf pans, and set aside.  Line a baking sheet with foil, and set aside as well.

In a medium bowl, combine sauce ingredients.

One of the prepared Halibut
Olympia loaves ready for the oven...

Layer the asparagus in bottom of prepared loaf pans, and place halibut pieces over asparagus, while ensuring the halibut is not completely touching the sides of pans, and sprinkle halibut with seafood seasoning.  Liberally top halibut with sauce, including ensuring that you spread it down the sides between halibut pieces and inside of loaf pan edges.

Place filled mini loaves on the prepared baking sheet and into the preheated oven, uncovered, and bake for 35 to 40 minutes, until they're a deep golden brown on top.

*Chantil’s Seafood Seasoning Blend

2 tablespoons Johnny’s Seasoning Salt

2 tablespoons granulated garlic

1 tablespoon granulated onion

1 tablespoon lemon pepper

A fantastic seasoning blend to use
while preparing
many other seafood or shellfish
dishes as well...

(Store any remaining seasoning blend in an

empty, air-tight seasoning jar or container)

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

Tips:  This is also great using frozen or fresh whole green beans as an alternative to fresh asparagus.  Also, these freeze very well by wrapping the loaves with plastic wrap, then foil, and marking the top with the contents, date, and baking instructions.  

When frozen, we take them from the freezer and place in refrigerator overnight to fully thaw.  We then let them come to room temperature for 30 minutes prior to baking  ~ be sure to remove plastic and tin foil on top of loaves before baking on a foil-lined baking sheet.

SANDRA’S INDIVIDUAL ALASKA HALIBUT OLYMPIA

I thought I had died and gone to heaven
while eating this Halibut Olympia,
the individual servings make you feel special...

Servings: (4)

Prep: 10 Mins. |

Bake: 15 Mins.

INGREDIENTS:

***Layers

¼ yellow onion, julienned

¼ red pepper, julienned

1 clove garlic, minced

1 lb. fresh halibut fillet, quartered

2 tablespoons olive oil

***Topping

¼ cup Ritz cracker crumbs

2 tablespoons fresh Parmesan cheese, grated

1 tablespoon fresh parsley, chopped

½ teaspoon Italian herb seasoning

2 tablespoons unsalted butter, melted

Martie’s Magic

 Sensational Seasoning
(organic)

***Sauce, divided

1 cup of sour cream

1 cup mayonnaise

2 tablespoons Parmesan cheese

1 teaspoon (organic) Martie’s Magic

 Sensational Seasoning

***Garnish

1 green onion, chopped

METHOD:

Preheat oven to 375 degrees.  Line a baking sheet with foil, and set aside.

Prepare your layer ingredients.  

Mix the sauce in a small bowl, and whisk to combine.  

Combine all the topping ingredients in another small bowl, and stir to combine.

Spray four ramekins with oil, and layer the onions, red pepper, and garlic in bottom; drizzle with each with ½ tablespoon olive oil.  

Spoon half the sauce equally over the vegetables.

Place a halibut fillets over the sauce, while ensuring you leave space between sides of ramekins and halibut pieces.  

Spread the remaining half of sauce over the halibut in each ramekin, including between sides of ramekins and halibut pieces.

Sprinkle topping over top layer of sauce.  

Place filled ramekins on prepared baking sheet.  

Bake uncovered in preheated oven for 15 minutes, just until halibut is opaque and flakes easily (do not overcook or halibut will be dry).  

Remove from oven, top with green onions (as in main top photograph), and serve. – Enjoy!

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

Tip:  I served these Individual Alaska Halibut Olympia with an Apple Pecan and Goat Cheese Salad with Zesty Lime Vinaigrette that I prepared while these were baking.

Apple Pecan and Goat Cheese Salad
with Zesty Lime Vinaigrette

SANDRA’S SPRING STRAWBERRY KIWI MANGO TARTLETS

What a wonderful way to bring in 
a fine spring day 
with such an exquisite dessert...

Yields: (4 mini-tartlets,
or large tartlet)
Prep/Bake:  20 Mins.
+ crust cooling time

Posted by Sandra 

INGREDIENTS

***Crust:

1 refrigerated, prepared pie crust
(Or make make this recipe using: Sandra’s Pie Crust recipe)
1 teaspoon granulated sugar mixed with a dash of cinnamon

***Filling:

1 (3.4 oz. box) vanilla instant filling mix --(4.5-cup serving size)
2 cups milk
1/2 vanilla bean, scraped of inner seed pods (or 1 tsp. vanilla extract)
2 tablespoons apricot-pineapple jam

***Topping:

1 cup fresh strawberries, sliced
2 fresh kiwis, peeled, and sliced
1 fresh mango, deseeded, peeled and sliced
2 tablespoons apricot-pineapple jam

--Prepared whipped cream

METHOD

Preheat oven to 450 degrees.

Unroll crust and cut into large enough circles to fit into individual tartlet tins with removable bottoms, and lightly dust each tartlet crust with sugar/cinnamon mixture.  Prick bottoms and sides of crusts with a fork.  Bake for about 8 minutes, until light and golden brown.  Remove from oven, and let crusts cool completely.

Meanwhile, prepare the filling in a medium bowl by mixing all the filling ingredients with a wire whisk, until well blended and thick for 3 to 5 minutes. Pour equally into cooled tartlet shells. Arrange the sliced strawberries, kiwis, and mangos randomly over filling.

In a small glass bowl, heat the jam in the microwave for 20 seconds; stirring to combine.  Brush warm jam over the fruit to glaze, and refrigerate tartlets for at least 1 hour before serving.  Serve by topping each tartlet with whipped cream. – Enjoy!

SANDRA’S BASMATI RICE PUDDING BRULEE

A fantastic topping for this dessert
using turbinado 
(raw) sugar from Hawaii...

Servings: (6)
Prep: 15 Mins. |
Bake: 1 hr.;
plus a couple minutes to broil brulee

Posted by Sandra

INGREDIENTS

***Creme
2 cups cooked basmati rice, according to package directions
3 whole eggs
½ cup granulated sugar
1 teaspoon ground cinnamon
2 teaspoons vanilla extract
Pinch of fine-grained sea salt
3 cups whole milk
½ cup raisins

***Brulee
4 to 6 teaspoons turbinado sugar in the raw (or granulated sugar)

METHOD

Preheat oven to 350 degrees.

Scald the milk by pouring it into a small heavy-bottom saucepan, and heating over medium heat just prior to boiling while stirring constantly, and set it aside to cool for a bit.

Meanwhile, in a medium bowl whisk the eggs, sugar, vanilla, cinnamon, and sea salt. Gradually add the warm milk while whisking to combine. Fold in the basmati rice and raisins. Ladle mixture into a six oven-proof ramekins (or a square 9”x9”casserole dish). Place ramekins (or casserole dish) inside a larger baking pan. Pour hot water 1-1/4” deep around casserole into larger pan (for even cooking of pudding), and bake for 60 minutes.

Carefully remove ramekins (or casserole dish) from water in pan, and place on rack to cool to room temperature.

Just before serving, preheat oven broiler.

Place ramekins (or casserole) onto a dry baking sheet. For the brulee, top each ramekin (or casserole dish) evenly with turbinado sugar (or white sugar), and broil until golden brown and slightly bubbly, this should only take about 1 to 2 minutes, watch this step carefully, or this can also be done using a small kitchen torch. Serve, and enjoy!


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


Tip: Turbinado does not completely melt under the broiler (see photo), although white sugar will...I just like the texture, flavor, and presentation of the turbinado sugar best – Your call ;)

SANDRA'S INDIVIDUAL DUAL POTATOES AU GRATIN

These potatoes are a perfect marriage together flavor-wise
~ It's a beautiful thing ~

Servings: (2)
Prep: 15 Mins. |
Par-Boil: 5 Mins. |
Bake: 35 to 45 Mins. |
Stand: 15 Mins.

Posted by Sandra

INGREDIENTS

1 medium sweet potato, peeled, and sliced 1/8” thick
1 medium russet potato, peeled, and sliced 1/8” thick

2 green onions, sliced

1 cup milk

1 tablespoon rice flour (or all-purpose flour)

Laying out ingredients beforehand

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon dry marjoram

Kosher salt and ground pepper, to taste

½ cup monterey jack cheese, grated

½ cup sharp cheddar cheese, grated

2 tablespoons cold butter, cut into small cubes

***Optional sautéed additions:
-- 3 pre-cooked smoked ham slices
-- 6 zucchini slices

-- 6 yellow pepper slices
--Kosher salt and ground pepper, to taste

METHOD

Preheat oven to 350 degrees. Prepare two individual ovenproof gratin dishes, sprayed with baking spray (or a 9”x9x2” square casserole dish), and set aside. Prepare two baking sheets, lined with tin foil, then paper towels, and set aside. Cut up the cold butter, and store in a small bowl in refrigerator.

Using a mandolin or a knife, slice the potatoes 1/8” thick and place in a pot, cover with cold water, and add ½ teaspoon kosher salt, and 1 teaspoon oil, and bring to boil. Gently stir potatoes to prevent them from sticking together, and par-boil for 3 minutes. Drain potato slices in a colander, and using tongs place the hot potato slices by their respective color on separate prepared baking sheets to drain (and so they don’t stick together), and set aside.

To prevent sticking together

Meanwhile, whisk the milk in the measuring cup, with the rice flour, garlic powder, marjoram, and kosher salt and ground pepper, to taste. In a separate small bowl, combine the two shredded cheeses. Slice the green onions, and set aside.

The first alternating layer of potatoes

Arrange the sliced potatoes in the gratin dishes by alternately placing ½ of them in the bottom, then sprinkle with 1/2 of the butter cubes, green onions, milk, and mixed cheeses equally, then repeat with a final layer.

Remove the foil from one baking sheet, and replace it with a new sheet. Place the gratin dishes atop and bake for 35 to 45 minutes, until potatoes are tender when poked with a paring knife. Remove from oven and let stand for 15 minutes.

Gratin dishes ready for the oven

Meanwhile (if making the optional additions) heat 1 teaspoon of olive oil a large nonstick skillet to medium-high heat, and saute the listed ingredients, for about 3 minutes until veggies are crisp-tender.

To serve, using mitts place the hot gratin dishes onto heatproof serving plates, and surround each with sautéed ham slices and vegetables. – Enjoy.

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

Tip:  Once these are assembled  they can be stored, covered, in the refrigerator several hours before baking if you decide to make them ahead of time...just be sure to let them reach room temperature 30 minutes prior to placing in oven.

SANDRA'S INCREDIBLE INDIVIDUAL SCALLOPS GRATIN

You'll want to savor every 
single succulent bite...

Individual Servings: (4)
Prep: 5 Mins. |
Bake: 5 to 7 Mins.

Posted by Sandra

INGREDIENTS

***Alaska Bay scallops:
2 pounds bay scallops
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon old bay seasoning
2 tablespoons butter, melted
1 tablespoon lemon juice

***Gratin:
2 tablespoons italian seasoned breadcrumbss
2 tablespoons canned french fried onions, finely chopped
2 tablespoon parmesan cheese, grated
2 tablespoons butter, melted
1 teaspoon lemon juice
¼ teaspoon garlic powder
¼ teaspoon kosher salt
¼ teaspoon ground pepper
1 tablespoon fresh parsley, chopped
¼ teaspoon paprika

***Garnish:
--lemon wedges

METHOD

Preheat oven to 425 degrees. Butter 4 individual ovenproof gratin dishes, and set aside.

Rinse scallops, and thoroughly pat dry with paper towels. Place scallops in 4 prepared gratin dishes in a single layer. Combine the remaining ingredients in a small bowl, and brush over scallops. Combine the gratin ingredients in another small bowl, and sprinkle atop scallops. Lightly sprinkle each with fresh parsley, and paprika. Bake for 5 to 7 minutes, just until gratin topping starts to turn golden and scallops are opaque-do not overcook. Remove from oven, and place hot gratin dishes on 4 individual heatproof plates, with lemon wedges. – Enjoy!


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


Tips: I served mine with toasted and lightly buttered whole-wheat triangles, and a slice of watermelon along side for dessert ;-)  I too sometimes substitute out the french fried onions, with two strips of freshly browned crispy bacon broken into crumbles.


Also, if you are using larger 'sea' scallops, increase baking time to 10 to 12 minutes.

SANDRA'S INDIVIDUAL BEAN and VENISON SAUSAGE STEW

Servings: (6 individual ramekins)

Posted: by Sandra
Prep: 5 Mins. |
Cook: 30 Mins.

INGREDIENTS:

***Bean and venison sausage stew:
1 lb. ground venison sweet italian sausage
1 spanish onion, finely chopped
2 cloves garlic, minced
5 cups low-sodium chicken broth
1 cup beer, (I use Alaskan Amber), or dry white wine, or more broth
1 (14.5 oz. can) diced tomatoes, undrained
2 (14.5 oz. cans) of cannellini beans (white beans), drained and rinsed
3 tablespoons balsamic vinegar
Freshly ground pepper to taste

***Bread topping:
2 tablespoons butter, melted
¼ cup fresh parmesan cheese, grated
¼ cup seasoned breadcrumbs
1 tablespoon finely chopped fresh flat-leaf parsley

--Prepared warm crispy bread or cornbread

METHOD:

***Prepare the bean stew:
In a large high-sided skillet, heat to medium-high heat.  Add the ground venison sausage, onion, and sauté until sausage is browned. Add the garlic and sauté for 30 seconds longer. Add the broth, beer, drained tomatoes and beans. Bring to a simmer, cover, and cook for 20 minutes. Smash half of the beans with a masher to create a creamy consistency.  Add the balsamic vinegar, and ground pepper, to taste; cooking, uncovered, for 3 minutes longer.

Preheat the broiler.

Transfer the stew evenly among six ovenproof ramekins.

***Prepare the topping:
In a small bowl, combine all the topping ingredients, and sprinkle evenly over the top of the stew in each ramekin. Place ramekins on baking sheet, and broil in the oven, just until the breadcrumbs are slightly browned, 2 to 3 minutes (watch carefully so the topping does not burn). - Enjoy!

SANDRA'S INDIVIDUAL CODDLED EGGS with SMOKED SALMON BREAKFAST

An utmost quick, 

decadent and flavorful breakfast...

Servings: (4)
Prep: 5 mins. |
Cook: 10 mins.

INGREDIENTS:

2 teaspoons unsalted butter, room temperature, cut into four pieces
4 large eggs
½ cup of smoked salmon strips, skinned, and flaked into small pieces
1 roma tomato, deseeded and chopped
4 teaspoons crème fraiche (or sour cream)
1 teaspoon fresh chives, finely chopped

--4 (1/2-cup) ceramic ramekins

--4 whole-wheat English muffins
--Fresh melon

METHOD

Butter insides of 4 ramekins (with 1 piece of butter each).

Equally layer smoked salmon pieces, chopped tomato, and 1 teaspoon of crème fraiche (or sour cream) in bottom of 4 prepared ramekins. Crack an egg on top of each.

Bring 1" water to a gentle boil in a large skillet. Transfer ramekins to water in skillet, reduce heat to medium, and steam, ‘covered’ with lid or tin foil, for 8 to 10 minutes, until yolks are set.

Meanwhile, toast whole-wheat English muffins, and prepare slices of melon.

When eggs are set to your liking, carefully dry bottoms of ramekins and place on serving plates; sprinkle each with chives. Serve with toasted whole-wheat English muffins and fresh melon slices. ~  Enjoy!