SANDRA’S JALAPEÑO-LIME JAM

My vibrant Jalapeño-Lime Jam is flecked with tiny bits of peppers

that adds a jewel-like flair to appetizers.

Spread on a block of warmed cream cheese and serve with crackers,

or as stated below with Smoked Wild Alaska Salmon...

Yield: 7-9 (8 oz) half pints, depending on each size of fresh jalapeño

Prep: 20 Mins.

Process: 10 Mins.

INGREDIENTS

12 medium jalapeño peppers, with ribs and seeds, roughly chopped

1-1/2 cups cider vinegar, divided

1/2 cup bottled lime juice

6 cups granulated sugar

2 (3-oz pouches) of Liquid Pectin

1 TB cold unsalted butter

10 drops natural green food coloring

7-9 (8 oz.) sterile glass canning jars with lids and bands

METHOD

Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.

Pulse peppers in food processor or blender with 1 cup cider vinegar until small chunks are present. Do not strain purée.

Combine purée with remaining 1/2 cup cider vinegar, 1/2 cup lime juice and sugar in a large heavy-bottom pot. Bring to a boil over high heat. Boil 10 minutes, stirring frequently.

Add 1 TB butter and 10 drops natural green food coloring; stir to combine until butter has melted (this rids the jam of foam, so no skimming is required).

Add pectin, immediately squeezing entire contents from pouches. Continue to boil hard for 1 minute, stirring constantly. Remove from heat.

Ladle hot jalapeno jam into hot jars leaving 1/4 inch head-space. Wipe rims with damp paper towel. Center lid on jar. Apply band until fit is finger-tip tight.

Place jars right side up in canner ensuring water is 1” above them. Bring to boil and begin timing processing for 10 minutes.

Remove jars and place to cool upright on a clean kitchen towel for 15 minutes.  Use a potholder to turn over for 15 minutes (so the speckles evenly distribute and don't float to the top), then turn upright to cool completely. The jars will ‘ping’ as they seal, but double check lids to ensure they’re sealed after 24 hours. Lids should not flex up and down when center is pressed. ~ Enjoy!

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TIPS:

—Great when layering Ritz crackers with whipped cream cheese, pickled salmon, pickled onions, then top with a dollop of this jalapeno-lime jam as an appetizer.

—Preheat oven to 350 degrees. Place an uncovered 8-oz. block of Cream Cheese on a baking dish and bake for 12-15 minutes; top with jalapeno-lime jam. Serve with crackers on the side.

SANDRA'S ADDICTING MUSHROOM and JALAPENO POPPERS with BACON

A perfectly addicting 2-for-1 side dish/appetizer you're able to serve

 hot out of the oven or at room temperature.

Don't wait for game day to enjoy all such deliciousness...

Prep: 20 Mins.
Bake: 30 Mins.
Yields: (14 Mushrooms-7 Halved Jalapeno Poppers, with 1 jalapeno half being chopped to add to filling)

INGREDIENTS

14 medium fresh button mushrooms, stems removed; reserve stems
4 large (4" long) fresh jalapenos, stems removed, including half of the ribs and seeds after cutting in 1/2 lengthwise
--(Remove more or less ribs/seeds to your desired level of spiciness)
2 strips center-cut bacon, sliced into 1/2" pieces
1 teaspoon granulated garlic
1 (8 oz. tub) cream cheese, at room temperature
1/2 cup medium shredded cheddar cheese
2 tablespoons grated parmesan cheese
2 green onions (both green and white parts), finely sliced
1 teaspoon fine-grain sea salt
1/2 teaspoon freshly ground pepper
1 tablespoon dry Italian seasoned bread crumbs

METHOD

Preheat oven to 350 degrees. Place a rack over a foil-lined baking sheet, spray rack, and set aside.

Clean mushrooms with a damp paper towel. Carefully remove stems from mushrooms; set caps aside. Finely chop stems.

Cut stems from jalapenos, and toss. Remove half of the ribs and stems, more or less; set aside 7 halves.

Finely chop 1 half of a jalapeno, and set aside. [Remember to wash hands using hot water and soap!]

Place medium skillet over medium heat and saute' bacon pieces until slightly crisp and brown.

Add chopped mushroom stems and granulated garlic to skillet with the bacon, and continue sauteing for 2 additional minutes. Remove skillet from heat and set aside for mixture to cool.

Meanwhile, in medium bowl add the finely-chopped reserved jalapeno, cream-cheddar-parmesan cheeses, green onions, sea salt and freshly ground pepper. Add the cooled mixture from skillet, including drippings; mix to incorporate.

Using a teaspoon, generously fill mushroom caps. Fill jalapeno halves so they are level with sides of peppers. (See photo below.) Lightly sprinkle filled mushroom caps and jalapeno pepper halves with Italian seasoned bread crumbs.

Place filled mushroom caps and jalapeno peppers (with 'cut' jalapeno ends flush against each other to ensure filling remains intact during baking) on sprayed rack of prepared baking sheet.

Bake in preheated oven for 30 minutes, until tops are golden and mushrooms and jalapenos are hot but still crisp-tender (not mushy). ~ Enjoy!

Hot out of the oven...

~~~~~~~~~~~~~~~~~
Tips: The beauty of this side dish/appetizer is that you can prepare the poppers well ahead of time, simply place in refrigerator until ready to bake.

Feel free to alternatively grill these poppers, just place the same baking rack (shown above) on top of barbecue grilling rack over indirect heat (using charcoal), covered, for the same amount of cooking time.

SANDRA’S PROSCIUTTO-WRAPPED PEACH-GLAZED JALAPENO POPPERS

Sesame seeds become slightly toasted
while slowly baking and are absolutely scrumptious
on these glazed prosciutto-wrapped jalapeno poppers.
A perfectly addicting 'game day' or
'holiday get-together' appetizer...

Yields: (24 popper halves)

Prep: 20 Mins.

Slowly Bake: 45 Mins.

INGREDIENTS

12 fresh jalapenos

1 (4 oz. tub) cream cheese with chives, at room temperature

¼ cup shredded cheddar cheese

1 tablespoon grated parmesan

1 teaspoon freshly squeezed lemon juice

1 teaspoon dried minced onion

1 (12 oz. pkg.) sliced prosciutto, cut in half lengthwise

2 tablespoons Jarred Peach Spreadable Fruit 

--(I used Smucker's)

1 tablespoon sesame seeds

--Toothpicks

--Latex gloves

METHOD

Preheat the oven to 275 degrees. Line a baking sheet with foil and spray with oil, then set aside.

Begin by cutting jalapenos in half lengthwise using latex gloves. Keep the stems intact by cutting through their center, as they later make for useful handles when eating.  Using a small spoon to scrape out seeds and ribs (retain seeds and ribs if you wish for spicier poppers).

In a small bowl, combine cream cheese with chives, cheddar cheese, parmesan, and lemon juice, and onion. Mix ingredients. 

Stuff each hollowed jalapeno half with cheese mixture.

Cut prosciutto slices in half lengthwise.

Wrap prosciutto slices around each half, covering as much surface as possible, without overstretching as it shrinks during baking, then secure each wrapped popper with a toothpick.  Place filling side up on prepared baking sheet.

In a small microwavable bowl or ramekin, heat peach spreadable fruit for 30 seconds to thin. 

Pour sesame seeds in a small dish.

Brush top surface of prosciutto with preserves, then sprinkle with sesame seeds. 

Slowly bake in preheated 275-degree oven for 1 hour. Remove toothpicks, and serve hot or at room temperature. ~ Enjoy!

SANDRA’S SMOKIN' BARBECUE BAKED BEANS

These Smokin' Baked Beans are a splendid

addition to any get-together, especially when

served with Orange-Mango Ribs 

and a side of Coleslaw...

Servings: (10 to 12)

Prep:  15 Mins.

Cook 40 Mins.

INGREDIENTS

12 ozs. thick hickory center-cut smoked bacon, cut into 1” thick strips

2 tablespoons bacon drippings

1 cup chopped Spanish (yellow) onion

2 cloves fresh garlic, minced

1/3 cup chopped orange bell pepper

1 diced fresh jalapeno, retaining ribs and seeds

2 (28 oz. cans) Bushes Orginnal Baked Beans

1 (14 oz. can) black beans, drained and rinsed

1-1/2 cups Bull’s Eye Original barbecue sauce

1 tablespoon molasses

¼ cup ketchup

2 tablespoons French’s yellow mustard

1 teaspoon smoked paprika

METHOD

Fry bacon slices in a dutch oven over medium-high heat until crisp, and remove with a slotted spoon to a paper towel-lined plate, then set aside.  Reserve 2 tablespoons of drippings. Saute onions, orange bell pepper, and jalapeno in reserved bacon drippings until onions are translucent.  Add the minced garlic and saute for 30 seconds.  Stir in beans, barbecue sauce, molasses, ketchup, mustard, and smoked paprika. Cover dutch oven and simmer over low heat for 30 minutes, while occasionally stirring.

Toss in the reserved bacon slices and stir to incorporate, then serve.  Enjoy!

Optional additions:

Orange-Mango Ribs Recipe

Best Coleslaw Recipe

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 JALAPENO POPPER QUESADILLA

This delicious and exquisite quesadilla

is guaranteed to ignite your appetite...

Servings: (1)

Prep: 5 Mins.

Cook: 6 Mins.

INGREDIENTS

¼ lb. extra-lean ground burger (beef, venison, moose, buffalo, or poultry)

1 tablespoon taco seasoning

2 tablespoons water

1 tablespoon cream cheese

½ tablespoon ranch dressing

1 tablespoon green onions, thinly sliced

3 slices jarred fire-roasted pickled jalapenos, roughly chopped

½ tomato chopped

½ teaspoon fresh cilantro

1 cup medium shredded cheddar cheese

1 (10”) flour tortilla

olive oil spray

Garnish:

1 tablespoon sour cream

Pinch of chopped fresh cilantro

1 tomato wedge

METHOD

In a small skillet, brown the burger (I used venison).  Add the taco seasoning and water and simmer for 5 to 7 minutes until liquid is absorbed.

Spray one side of tortilla with olive oil, and flip over. 

Meanwhile, mix the cream cheese, ranch dressing, and green onions together in a small bowl.  Spread sauce (on the un-sprayed side) on half of the tortilla.  Top sauce with seasoned burger mixture, sprinkle with jalapenos, tomatoes, and shredded cheese.  Fold the tortilla in half, and cook in a large nonstick skillet over medium heat until golden brown on each side, about 6 minutes total.  Slice quesadilla into four triangles, plate, and garnish with dollops of sour cream and a pinch of chopped cilantro, with a tomato wedge alongside. ~ Enjoy!

SANDRA’S ADDICTING BAKED TROPICAL JALAPENO SPINACH DIP

This rich and cheesy baked tropical jalapeno
appetizer offers a popping flavor surprise
and is great served with
warm and crispy herb pita chips...

Servings: (10)

Prep: 10 Mins.

Bake: 25 to 30 Mins.

INGREDIENTS

Dip:

1/3 cup finely chopped yellow onion

2 tablespoons finely chopped jarred sliced pickled jalapeno peppers

3 cloves garlic, minced

1 cup sour cream

½ cup mayonnaise

4 oz. cream cheese, at room temp.

1 cup freshly grated Parmesan cheese

½ cup shredded medium cheddar cheese

1 (9 oz. pkg.) frozen chopped spinach thawed, drained and squeezed dry, then chopped finer

1 (8 oz. can) can crushed pineapple, drained

½ teaspoon old bay seasoning

Topping:

¼ cup Japanese panko breadcrumbs

¼ cup Parmesan cheese

1 teaspoon smoked paprika

Garnish:

2 slices of jarred pickled jalapenos

METHOD

Preheat oven to 350 degrees.  Spray a 2-quart (round/square) ovenproof baking dish, and set aside.

In a small skillet over medium heat with a bit of olive oil, saute onion for 2 minutes.  Add the garlic and saute for 30 seconds.

In a medium bowl, combine all the dip ingredients, including the onion/garlic mixture. Spread mixture evenly in the prepared baking dish. 

Mix together the topping ingredients in a small bowl, and sprinkle mixture evenly over dip.

Bake until the sides are bubbling, the cheese has melted and turned golden brown on top, about 25 to 30 minutes. ~ Enjoy!

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Click here for Sandra's Baked Whole Wheat Herb Pita Chips

Tip:  For spiciness levels of dip, feel free to use the following finely chopped jarred sliced pickled jalapeno pepper amounts as a gauge:

      MILD: 1 tablespoon

      MEDIUM: 2 tablespoons

      HOT: 3 o 4 tablespoons

SANDRA’S RESTAURANT-STYLE SALSA

This crazy-good salsa is so quick to put
together it's unbelievable...

Yields: (Appx. 6 cups)

Prep: 10 Mins.

INGREDIENTS

Salsa:

2 (14.4 oz. cans) mexican diced tomatoes, drained

1 jalapeno, roughly chopped (retain seeds and ribs if you like spicier salsa)

1 (4 oz. can) mild fire-roasted diced greed chiles, drained

4 roma tomatoes, de-seeded, juiced, and roughly chopped

½ yellow onion, roughly chopped

½ fresh lime juiced

1 teaspoon Sriracha sauce (again, more if you like it spicier, or your brand of hot sauce)

1/2 bunch of cilantro

Fine-grain kosher salt and freshly ground pepper, to taste

For scooping: 

-- Tostitos Artisan Roasted Garlic and Black Bean Tortilla Chips (found at Costco)

METHOD

Add all the salsa ingredients to the food process and pulse a couple times, until a consistent chunky consistency is achieved.  Taste, and adjust seasonings as necessary.  Add to a non-reactive glass or ceramic bowl, cover, and refrigerate for a minimum of two hours to allow flavors to meld. ~ Enjoy!

SANDRA’S TEX-MEX FRITO PIE CASSEROLE

A snowy Monday today so it just seemed
fitting for such indulgence...

Serves: (6)

Prep: 5 Minutes

Bake: 20 Minutes

INGREDIENTS

Casserole:

3 cups Fritos chips, roughly crushed

3 cups sharp shredded cheddar cheese

1 (15 oz. can) Texas-Style Chili

¼ cup medium Black Bean and Corn Salsa (Costco - Private Selection brand)

Garnish options:

--Sour cream

--Chopped green onions

--Chopped roma tomatoes

--Chopped fresh cilantro

--Chopped Avocado

--Pickled jalapeno slices

METHOD

Preheat oven to 425 degrees.  Lightly spray a 2-quart casserole dish with olive oil. 

Just out of the oven...

Combine the chili and salsa in a small bowl.

Layer half of the Fritos in bottom of dish, half the cheese over the chips, and all of the chili/salsa mixture over the cheese layer.  Sprinkle chili layer with remaining cheese, then remaining Fritos on top.  Cover, and bake for 20 minutes, until cheese melts.  Portion equally among six serving bowls, and garnish with ingredients in the order listed above. ~ Enjoy!

SANDRA'S TROPICAL BACON-WRAPPED JALAPENO POPPERS with PINEAPPLE

A tropical complexity of flavors 
that you'll simply adore...

Yields: (10 Poppers)

Prep: 10 mins. | 
Roast: 10 to 15 mins.

Posted: by Sandra

INGREDIENTS

***20 toothpicks, soaked for 30 minutes
***Latex gloves for preparing jalapenos

10 medium jalapeno peppers

--(All of similar size, about 3" long)

1 (8 oz. pkg.) cream cheese, at room temp.

1 cup shredded cheddar cheese

1 (8 oz. can) pineapple tidbits, drained, and squeezed 
--(or crushed pineapple)

2 green onions, finely chopped

10 slices of quality bacon

--(I use Jerry's Meats double-smoked peppered bacon)

Dipping options:

--Store-bought ranch dressing; 
----(or, Sandra's Homemade Ranch Dressing); or

--Sour cream

METHOD

Preheat the oven to 450 degrees.  Prepare a baking sheet lined with foil, with a baking rack on top, and set aside.

Butterfly one side of the jalapeno peppers in half lengthwise and remove the seeds, ribs, and stems (without cutting through other side of jalapeno flesh - leave some seeds/stems in if you like them spicier).  Cut each piece of bacon in half crosswise. Mix cheeses together in a small bowl, along with the pineapple and green onions. Fill each jalapeno pepper half with cheese mixture. Wrap each jalapeno half with bacon and secure with soaked toothpicks, and place them cheese-filled side up on rack.

Roast poppers in the oven until the bacon is fully cooked, about 10 to 15 minutes (depending on how crispy you like your bacon, and how thick it is to begin with).  Let poppers cool slightly before serving, about 5 minutes.

Note:  You can serve the poppers with a ranch dressing or sour cream, although they're also great as is.

[Don't forget to wash your hands after handling hot peppers even if you used gloves.]

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

Tip: Cooking these on the grill is another great way to add even more smokiness to your jalapeno poppers.

SANDRA’S TASTY RED POTATO BACON and FRESH VEGETABLE SOUP



I have a produce order arriving today, 
so I created this wonderful soup 
with ingredients on hand - 
It's spectacular - I hope you try it...

Servings: (6)
Prep: 5 Mins. |
Cook: 20 to 25 Mins.

Posted by Sandra

INGREDIENTS:

4 slices smoky bacon, cut into 1” slices
5 red potatoes, scrubbed and cut into ½” cubes
1 Vidalia onion, roughly chopped
1 carrot, scrubbed and chopped
1 red bell pepper, roughly chopped
1 small jalapeno, de-seeded and deribbed, and finely chopped
2 garlic cloves, minced
¼ teaspoon freshly ground pepper
¼ teaspoon Creole seasoning (or Cajun)
4 cups beef broth
1 tablespoon red wine vinegar
1 (14 oz. jar) prepared pizza sauce [or 1-2/3 cup of my homemade recipe here]
1 teaspoon dried sweet basil
1 bunch fresh broccoli florets, cut in half

METHOD:

Heat a heavy-bottom pot over medium-high heat, and brown the bacon. Remove bacon pieces and drain on a paper towel lined plate, while reserving 2 tablespoons drippings in pot. Add all the remaining ingredients, except browned bacon and broccoli, cover, and bring to boil. Reduce heat to a simmer and cook for 10 minutes. Add the bacon and broccoli florets, and re-cover, and continue to simmer for an additional 10 to 15 minutes, just until potatoes are tender – Enjoy.


------------------------


Tip: I like to serve this hearty soup with a nice garden salad and/or warm crispy bread on the side ;)

SANDRA’S HEARTY N' HEALTHY MOOSE GARDEN STEW

An incredible stew and oh so comforting on
this slightly chilly autumn day
in Juneau, Alaska...

Servings: (6)

Prep:  10 Mins. |
Stew: 2 Hrs. 15 Mins.

Posted by Sandra 

INGREDIENTS

***Meat and spices:

2 tablespoons olive oil
1 lb. moose meat, trimmed and cut into ½” cubes (or venison, or beef)
1 garlic clove, minced
3 cups low-sodium beef stock
2 cups hot water
1/2 teaspoon sea salt
½ teaspoon freshly ground pepper
1  organic bay leaf
½ teaspoon organic dried basil
½ teaspoon organic dried oregano
3 teaspoons worcestershire

***Veggies:

1 (15 oz. can) diced fire-roasted tomatoes, with juices
2 ribs celery, chopped
2 carrots, chopped
½ yellow onion, chopped
½ red bell pepper, chopped
1 large russet potato, peeled and chopped
1 jalapeno, seeded and ribs removed, and very finely chopped (retain seeds/ribs for spicier stew)

***More Veggies, and Slurry:

4 crimini mushrooms, thickly sliced
1 unpeeled zucchini, quartered lengthwise and chopped
2 tablespoons cornstarch
4 tablespoons sherry

METHOD

Heat a 6 qt.-saucepot with olive oil over medium-high heat.  Add the moose meat and cook until browned, stirring often.  Add the minced garlic and cook for 30 seconds.  Add the remaining meat/spice ingredients, and bring to boil.  Cover, and reduce to low and let simmer for 1 hr. and 30 minutes. 

Add the first set of veggies to the saucepot, and bring to boil.  Cover, reduce heat to low, and cook for 20 minutes.

Add the additional set of veggies to pot.  Whisk the cornstarch and sherry together in a small bowl until smooth, then slowly add to stew while stirring, and bring to boil.  Cover, reduce heat to low, and cook for a 10 final minutes.  Remove from heat, toss bay leaf, and serve. – Enjoy!

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

Tip:  I prefer to serve this Hearty N Healthy Garden Moose Stew with warm cornbread muffins, biscuits, rolls, or focaccia bread (Click on respective links for each recipe).

SANDRA’S FRESH N’ SMOKED WILD KING SALMON JALAPENO DIP

It is so hard to wait for the 
flavors to meld ~ Although it's a must!

Yields: (Appx. 3 cups)
Prep: 15 Mins.
+ chill, and then return to room temp. time

Posted by Sandra 

INGREDIENTS:

2 cups quality white wine

1 bay leaf
1 teaspoon old bay seasoning
1 teaspoon sea salt
6 whole black peppercorns
2 fillets of fresh wild king salmon, skinned and boned, cut into 1-inch cubes
2 fillets wild smoked king salmon, minced
4 tablespoons sour cream
4 tablespoons red onion, finely chopped
4 tablespoons freshly squeezed lemon juice
1 jalapeno, seeded and ribs removed, and finely chopped
2 teaspoons dried parsley
Sea salt and freshly ground pepper, to taste

Baked wheat thin crackers (or your preferred brand)

METHOD

Add the white wine, bay leaf, old bay seasoning, sea salt, and peppercorns in a non-reactive saucepan and bring to a simmer. Add the salmon cubes and cook for 30 seconds. Remove with a slotted spoon, to drain on a paper towel-lined plate, then place poached salmon in a medium-sized mixing bowl. Mash the salmon cubes with a fork to sufficiently break them up. Add the smoked salmon, sour cream, minced onions, and lemon juice, and mix well. Add the minced jalapeno, parsley, and salt and pepper, to taste.  Chill for 1 hour in refrigerator for flavors to meld.

Return to room temperature, about 30 minutes, before serving. To serve, spread on baked wheat thin crackers. – Enjoy!

SANDRA'S STUFFED BACON-WRAPPED JALAPENO POPPERS

Oh my, these are so very sinfully delicious...

Yields: (10 Poppers)
Prep: 10 mins. |
Roast: 10 to 15 mins.

Posted: by Sandra @

INGREDIENTS

***20 toothpicks, soaked for 30 minutes***
***Latex gloves for preparing jalapenos***

10 medium jalapeno peppers
--(All of similar size, about 3 inches)
1 (8 oz. pkg.) cream cheese, at room temp.
1 cup shredded cheddar cheese
10 slices of quality bacon
--(I use Jerry's Meats double-smoked peppered bacon)

Dipping options:
--Store-bought ranch dressing;
----(Or, Sandra's Homemade Ranch Dressing); or
--Sour cream

METHOD

Preheat the oven to 450 degrees.  Prepare a baking sheet lined with foil, with a baking rack on top, and set aside.

Butterfly one side of the jalapeno peppers in half lengthwise and remove the seeds, ribs, and stems (without cutting through other side of jalapeno flesh - leave some seeds/stems in if you like them spicier).  Cut each piece of bacon in half crosswise. Mix cheeses together in a small bowl. Fill each jalapeno pepper half with cheese mixture. Wrap each jalapeno half with bacon and secure with soaked toothpicks, and place them cheese-filled side up on rack.

Roast poppers in the oven until the bacon is fully cooked, about 10 to 15 minutes (depending on how crispy you like your bacon, and how thick it is to begin with).  Let poppers cool slightly before serving, about 5 minutes.

Note:  You can serve the poppers with a ranch dressing or sour cream, although they're also great as is.

[Don't forget to wash your hands after handling hot peppers even if you used gloves.]

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


Tip: Cooking these on the grill is a great way to add even more smokiness to your poppers.

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.


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


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 LOVELY LIME and MINT WATERMELON SALSA

A very refreshing take on a salsa
I made with ingredients that
just naturally compliment each other...

Yields: (Appx. 2 cups)

Prep: 10 Mins.
Posted by Sandra

INGREDIENTS

1-1/2 cups watermelon, rind removed, seeded, and diced
1/2 cucumber, peeled, seeded, and diced
1/2 jalapeno pepper, seeded, de-ribbed, and minced
1/4 red onion, finely chopped
1 tablespoon fresh mint leaves, finely sliced
Zest and juice of 1 lime
1 teaspoon honey (for recipe, click here: Alaska Fireweed and Clover Honey - Homemade)
pinch of table salt

--Club Crackers or Tortilla Chips

METHOD

Add the watermelon, cucumber, jalapeno, onion and basil in a medium-sized nonreactive bowl, and gently fold to combine.

In a small bowl, combine the lemon zest, lemon juice, honey, table salt, and whisk to combine, and then add to salsa mixture in medium bowl, folding to combine.

Chill for a minimum of 30 minutes for flavors to meld, and then drain excess liquid, if desired.

Serve in a decorative non-reactive ceramic or glass bowl, with Club Crackers for scooping. – Enjoy!


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


Tip: This is also very refreshing to serve as a side with many variations of fish dishes, esp. halibut – oh...and pork as well ;-)   Some also like to eat this Lovely Lime and Mint Watermelon Salsa with tortilla or pita chips.

SANDRA'S FIESTA NACHOS GRANDE

You will be amazed at how quickly
these Fiesta Nachos Grande are going
to disappear...

[Recipe profiled on Alaska Outdoors TV
on October 28, 2012
@ http://www.alaskaoutdoorstelevision.com/cooking/]

Servings: (4)
Prep: 20 mins. |
Cook Meat and Seasoning: 7 to 10 Mins.|
Bake Nachos: 7 to 10 Mins.

Posted: by Sandra

INGREDIENTS:

***Nachos:
1 lb. lean beef/moose/venison/buffalo burger
1 pkg. taco seasoning
5 cups cheddar cheese, shredded
--(reserving 1 cup for top)
1 large bag restaurant-style flour tortilla chips

***Salsa (Yields about 4 cups)
6 roma tomatoes, finely chopped
½ spanish onion, finely chopped
1 tablespoon chopped jarred-pickled-jalapeno slices
Handful of fresh cilantro leaves, chopped
1 lime, juiced
Kosher salt and freshly ground pepper, to taste

***Guacamole (Yields about 2 cups)
2 large, ripe avacados, peeled, de-seeded and chopped
1 tablespoon sour cream
2 heaping tablespoons of freshly prepared salsa

***Garnish:
2 cups iceberg lettuce, shredded
2 scallions (green onions), finely sliced
1 tablespoon jarred-pickled-jalapeno slices (More, or less)
1 sm. can sliced black olives, drained
Handful of cilantro leaves, chopped

METHOD

In a medium skillet, brown the burger over medium-high heat, add the taco seasonings and water and cook according to directions, and set aside.

Prepare salsa by adding to a medium bowl the chopped onions, tomatoes, jalapenos, and cilantro. Add the lime juice, and kosher salt and freshly ground pepper, to taste, and set aside.

Prepare the guacamole by mashing the avocados, adding 1 tablespoon sour cream, and 2 heaping tablespoons of salsa mixture; combine, and set aside.

To build the nachos, begin by preheating the oven to 350 degrees. On a very large ovenproof dish; layer a few handfuls of tortilla chips, followed with 1/4 of the meat mixture, 1 cup of shredded cheddar cheese, ½ cup of salsa, and repeat making 4 total layers; ending with 1 cup reserved cheddar cheese on top. Place platter of nachos on a foil-lined baking sheet, and bake for 7 to 10 minutes until most of the cheese is melted. Remove from oven.

Meanwhile, while nachos are baking, prepare the sides in three separate, small bowls of remaining salsa, sour cream, and guacamole, and set aside.

Sprinkle all of the garnish ingredients in the order listed over the hot nachos grande, and remove dish from baking pan. Carefully place dish of nachos in the middle of table over a hot pad (warn guests that platter is hot!). Place the three bowls of sides near serving platter of nachos. – Dig in and Enjoy!

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Tip: You can also make this with cooked and coarsely shredded store-bought whole-roasted chicken that has been de-skinned and de-boned.

SANDRA'S INCREDIBLE CHICKEN CHALUPAS TEX-MEX STYLE

I have enjoyed these chalupas for years 
at a local eatery,
but they have since closed their doors 
so this is my reiteration...

Servings: (4)
Prep: 20 mins. |
Cook: 20 mins.

Posted by Sandra

INGREDIENTS:

***Chalupas:
1 tablespoon olive oil
2 cooked boneless-skinless chicken breasts, roughly shredded
1/2 cup chicken low-sodium broth
2 teaspoons bacon grease
1 can of refried beans
4 (8”) corn tortillas, lightly sprayed with oil
1 cup monterrey jack cheese, shredded
1 cup cheddar cheese, shredded

***Garnish:
3 cups romaine lettuce, shredded
2 roma tomato, chopped
2 green onion, chopped
Jarred pickled jalapeno slices
1 sm. jar whole baby corns spears, drained
1 lime cut ino 4 wedges

***Dressing
4 tablespoons mild green tomatillo taco sauce (I prefer La Victoria)
1 tablespoon juice from pickled jalapeno jar
1 teaspoon hot horseradish (not sauce)

METHOD:

Preheat oven to 375 degrees. Make the dressing by combining all ingredients in small bowl, and set aside.

In a small saucepan over low heat melt the bacon grease, and add the refried beans while stirring, and heat just until warm, and set aside.

Heat olive oil in skillet over medium heat. Add the shredded chicken and heat just until it begins to slightly brown, and add broth while scraping bits from bottom of pan, and heat until skillet becomes devoid of water while occasionally stirring; turn off heat.

Spray bottom side of tortilla with oil. Spread the refried beans on dry side of corn tortillas, sprinkle each equally with chicken, and both shredded cheeses. Place in the oven and bake until the cheese melts, about 10 to 15 minutes.

Gently remove warmed tortillas from oven, and place each on serving plat. Garnish each tortilla equally shredded lettuce, chopped tomatoes, sliced green onions, sliced pickled jalapenos, and then place baby corn spears, and a wedge of lime around outside of plates. Drizzle with equal amounts of dressing – Enjoy!


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Tip:  This is also great with a dollop of sour cream, guacamole and homemade salsa.