SANDRA'S MILE HIGH LEMON CHIFFON PIE

 

A truly decadent dessert
your family and friends are bound to love...

Prep: 1 Hr.

Yield: 8-10 Servings: (1) 9" Pie

Bake: 10 Mins. (Crust)

 

INGREDIENTS

Crust

1-1/4 cups all purpose flour

1 stick unsalted butter, cold and cut into pieces

1/4 teaspoon salt

1/4 cup ice water (more or less, depending on your humidity)

 

Filling

1 1/2 cups granulated sugar

1/3 cup cornstarch

1 1/2 cups cold water

2 egg yolks, beaten

1/4 cup lemon juice

Pinch of kosher salt

--1 (14-oz. can) Sweetened Condensed Milk (reserve for assembling pie later on)

 

Whipped Cream/Topping, divided

1-3/4 cup heavy whipping cream

1/3 cup sifted confectioners' sugar

1 teaspoon vanilla extract

 

METHOD

Crust

Add flour to a food processor, and then add the butter pieces.  Pulse a few times until the mixture resembles small peas.  Add the salt and a couple of teaspoons of water through the tube at a time while pulsing until the mixture forms chunky-type balls.  Remove from food processor and place onto a lightly dusted flour surface, and form into ball, and then press flat.  Cover with plastic wrap and chill at least 4 hrs. or overnight.  Remove from refrigerator, and dough let return to room temperature for 30 minutes before rolling out crust(s).

 

Preheat oven to 425F.

 

Line the pie plate, and flute the edges of crust, and then carefully pierce bottom and sides with a fork.  Gently place tin foil over inside of crust, and place beans (or pie ball weights) over foil to weight bottom of crust down while baking.  Bake for 10 to 12 minutes.  Remove from oven and let cool completely before adding cream filling. (Note: You can save the beans in a sealed jar for the same use again, but not for cooking.)

 

Filling

In a ‘cold’ small saucepan, mix together water and cornstarch.

When the cornstarch dissolves, add sugar, lemon juice, slightly beaten egg yolks, and kosher salt.

Cook over medium heat stirring constantly until it thickens and comes to a boil.

Remove the thicken lemon mixture from the heat (or cook longer if you’d like it thicker).

Let the filling cool completely before using (but first cover top of filling with plastic wrap to prevent a skin  from forming).

 

Whipped Cream/Topping, divided: (2/3 for incorporating into filling / 1/3 for topping)

Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until soft peaks start to form. Slowly add the powdered sugar in batches and continue beating on high speed until stiff peaks form. Add the vanilla extract and whip to incorporate. Set aside.

 

Assemble the Pie

 

In a large mixing bowl, combine lemon pie filling and sweetened condensed milk and stir until they are well combined. Add 2/3rds of the prepared whipped cream (reserving 1/3 for topping); fold together until well combined. Pour the filling into the prepared crust leaving a high mound in center, top with reserved 1/3 of whipped cream, and refrigerate for a minimum of 4 hours until the filling is set. ~ Enjoy!

 

Sandra’s Chilled Oolong-Citrus Tea

The perfect blend of flavors
without being overly sweet...

Yield: 7 cups
Prep: 5 Mins.
Steep: 1 Hr.
Chill: 1Hr.

Ingredients

7 cups filtered water, divided


3 Oolong tea bags


2 lemons, juiced and strained


2 TB orange juice, strained of pulp


3 Tablespoons of Agave

Steps

Bring 4 cups of water to a boil in a medium saucepan. Remove from heat and add tea bags. Let the tea steep for 1 hour. When finished brewing, squeeze, then toss the tea bags.


Meanwhile, juice your lemons and strain the seeds and pulp. Strain the orange juice.


Once the tea is brewed, mix with 3 cups of remaining cold water in a pitcher. Add lemon and orange juice, and Agave, then stir. Do a taste test and add more Agave if needed.


Chill, covered, for 1 hour to let flavors meld, then serve (over ice, or not). ~ Enjoy!

SANDRA'S LEMON-KISSED HOMEMADE SIMPLE SYRUP

A terrific addition
to smoothies,
hot or iced tea, cocktails, etc.

Yield: 1-3/4 cups

Prep: 5 Mins.

Cook: 2 Mins.

INGREDIENTS:

1 cup granulated sugar

1 cup water

Juice of 1 large lemon

METHOD

In a small saucepan, combine the 1 cup of sugar with 1 cup of water and bring to a boil. Simmer over moderately low heat, stirring, until the sugar dissolves, about 2 minutes.

Pour the syrup into a sterilized Mason pint jar and let cool to room temperature, then stir in freshly-squeezed and drained-through-a-sieve lemon juice. This step is necessary to omit any possible lemon seeds and pulp.

Cover jar and store in refrigerator, the syrup keeps up to 6 months. ~ Enjoy!

SANDRA'S HOMEMADE LEMON EXTRACT

The hardest part is waiting 8 weeks,
although with minimal effort
you'll reap rewards many
times over, as the flavors of these
three extracts can't be beat...

Yields: 4 oz. (1/2 cup) lemon extract 

Prep: 5 Mins.
Cure: 8 weeks

--1 (4 oz.) Mason jar with plastic lid (or lid and ring)

INGREDIENTS

1 large, fresh lemon, washed and dried, then zest (do not include with bitter pith when zesting) 

1/2 cup quality vodka

METHOD

Place your jar in a small saucepan, and cover with water.  Bring to boil for 10 minutes to sterilize.  Remove jar on a clean kitchen towel to cool and air dry. (If not using plastic lids as I am, be sure to sterilize your rings and lids as well.)

Meanwhile, zest lemon (not white pith as it is bitter) and place into bottom of the 4 oz. Mason jar.  Fill jar with vodka to within 1/4" of top of rim. Place lid on jar and close tightly, shake a few times, label, date and place it in a cool, dark cabinet. 

Let rest for 8 weeks, while occasionally shaking a couple times per week, which will become a darker yellow color over time.

After 8 weeks you can start using your homemade extract in recipes for custards, pies, tarts, breads, desserts, crepes, sauces, breakfast dishes, smoothies, and so on. If you would like some of the zest in your recipe, just shake the jar beforehand. – Enjoy!

-- Click here for: Vanilla Extract recipe

-- Click here for: Vanilla-Bourbon Extract recipe

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

Tips:  Use as much as you need, and when you have only 20% of the extract remaining you should replenish with more vodka and/or zest, and shake again. In addition, when you're using a fresh lemon zest in a recipe, add any leftover to the jar of homemade extract. If you continue to feed your extract in this manner, the extract will keep forever; simply remove some of the older zest if the jar becomes too crowded.

SANDRA'S BANANA-PINEAPPLE-LEMON BARS

The most succulent dessert bars you'll ever have
with a tropical flair that's simply decadent...

Servings: (12)

Prep: 15 Mins.

Bake: 35-40 Mins.

INGREDIENTS

Wet:

1/4 cup unsalted butter, melted

1 cup granulated sugar

1 egg, beaten

1 teaspoon vanilla extract

Dry (sift):

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

1 teaspoon double-acting baking powder (or regular)

1/2 teaspoon baking soda

1 cup all-purpose flour

Add:

2 medium, ripe bananas, peeled and mashed

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

1/2 teaspoon finely grated, lemon zest

Topping:

1 tablespoon granulated sugar

1/2 teaspoon ground cinnamon

METHOD

Preheat oven to 350 degrees. Spray with baking spray a dark 9 x 9 square pan with cooking spray; set aside.

In a medium bowl, use a hand mixer to combine melted butter and 1 cup granulated sugar. Add beaten egg and vanilla extract; mix to combine (while scraping sides of bowl) until light and fluffy.

Place a sieve over wet ingredients and sift cinnamon, salt, baking powder and soda, and flour over dry ingredients.

Do not mix further until you add the mashed bananas, drained pineapple and grated lemon zest.  Using a wooden spoon, mix batter just until these ingredients are incorporated.

Spread mixture evenly into prepared pan, gently tap to release air bubbles.

In a small bowl, mix 1 tablespoon sugar and 1/2 teaspoon cinnamon. Sprinkle evenly over top of batter mixture.

Bake for 35 to 40 minutes, just until cake tester comes out clean (do not over bake or bars will be dry).

Remove pan from oven onto a baking rack and allow to cool in pan for 30 minutes. Carefully cut into 12 even bars and place onto a serving platter. Serve with a dollop of sweetened whipped cream. ~ Enjoy!

SANDRA'S LAYERED FRUIT-LADEN LEMON JELLO DESSERT

Top layer: Lemon jello, pineapple, pears
Middle Layer: Sweet creamy mixture
Bottom Layer: Lemon jello, pineapple, peaches

Servings: (8 to 10)
Prep: 15 Mins.
Refrigerate: 1st time-1-1/2 hrs; 2nd time-4 hrs.

INGREDIENTS:

2-Layer Jello-Fruit Mixture:
2 (3 oz. boxes) fat-free lemon jello, divided
2 cups boiling water, divided
1 15 oz. can peaches in light syrup, drained (reserve juice)
1 15 oz. can pears in light syrup, drained (reserve juice)
1 20 oz. can crushed pineapple, drained (reserve juice)
--[Note: Overall, you'll only be using 1 cup of reserved fruit juice)

Middle Creamy Layer Mixture:
1/2 cup sour cream
1/2 cup mayonnaise
2 teaspoons agave (or 1 tablespoon honey)

METHOD:

In a medium, round, glass bowl, add one pkg. lemon jello; stir in 1 cup of boiling water to dissolve.

In a small, round, glass bowl, the second pkg. lemon jello; stir in 1 cup of boiling water to dissolve.

Separately drain the 3 cans of fruit through a sieve a medium bowl to drain; setting 3 different drained fruits in their own small bowl.  Roughly chop the bowl of peaches, then the bowl of pears.  Set 3 bowls of fruit aside.

Measure 1 cup of drained fruit juice mixture and stir into large bowl of lemon jello, then do the same adding a separate 1 cup of drained fruit juice mixture and stir into second small bowl of lemon jello.  Place both bowls of lemon jello into refrigerator to cool and slightly thicken for 1-1/2 hours.

Meanwhile, whisk the creamy layer mixture ingredients in a small bowl, and refrigerate until final assembly of dessert.

After 1-1/2 hours, drain any additional juice that accumulates under fruit in 3 bowls.  Add half of the drained crushed pineapple both the first large bowl of partially set lemon jello, including the other half to the small bowl of lemon jello. Gently fold in all the drained peaches to the large bowl jello mixture.

Spread the creamy layer mixture over top of first layer of jello fruit mixture.

Gently fold in all the drained pears to the small bowl jello mixture, then pour atop the creamy layer mixture, and your dessert is fully assembled! Cover, and refrigerate for a minimum of 4 hours to set. ~ Enjoy!

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 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!

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

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 CRAB and SPINACH STUFFED HALIBUT PINWHEELS

The cream cheese melts into the wine
making for a very flavorful and saucy broth
to drizzle over the pinwheels and herb rice...

Servings: (4)

Prep: 10 Mins. (Including time to prepare rice)

Bake: 12 to 15 Mins.

-- 4 toothpicks

INGREDIENTS

Filling:

1 tablespoon olive oil

8 ozs. frozen chopped spinach, thawed, drained and squeezed dry, and chopped finer

½ teaspoon old bay seasoning

1 teaspoon garlic granules

1 teaspoon onion granules

4 ozs. cooked Dungeness crabmeat

6 ozs. cream cheese, at room temperature

Halibut:

2 (rather large 10 oz.) fresh skinless, boneless halibut fillets

½ teaspoon kosher salt

¼ teaspoon freshly ground pepper

1 tablespoon cold butter cut into four pieces

1/3 cup quality white wine (or feel free to use all chicken broth)

1/3 cup low-sodium chicken broth

Garnish:

1 tablespoon chopped parsley

4 fresh meyer lemon wedges

METHOD

--1 Recipe of prepared Basmati Rice N’ Herbs

Prepare Basmati Rice N’ Herbs recipe, ensuring rice is finished steaming by the time the halibut pinwheels are done baking.

Preheat oven to 400 degrees. Spray an 8”x”8 inch square baking dish, place atop a foil-lined baking sheet, and set aside.

Combine all the filling ingredients in a small bowl, and set aside.

Lay the halibut fillets on a work surface, and cut them in half lengthwise.  

Fillet each strip starting at the thinnest point.

Fillet through the mid section to the thickest part (do not cut all the way through) to form strips of fish to fill and form pinwheels.  

The strips will end up looking like this.

Place about 2 tablespoons of filling on strips and spread to ½” of each end. Roll strips up towards the thin end to encase filling.  

Once filled, secure each pinwheel with a toothpick.

Place pinwheels in prepared baking dish. Drizzle wine and chicken broth over pinwheels. Dot each pinwheel with a piece of butter. 

Cover baking dish and bake for 12 to 15 minutes, just until halibut flakes easily with a fork (please do not overcook or halibut will become dry). 

To serve, fluff rice and place equally among 4 serving dishes, top each serving with a stuffed halibut pinwheel (be sure to remove toothpicks), and drizzle saucy broth over them.  Garnish with parsley and a wedge of lemon. ~ Enjoy!

MAX’S MARVELOUS HALIBUT N’ CHIPS with a DIPPING SAUCE

Max’s ‘go-to’ amazing

recipe he prepares in 30 minutes -

it’s nothing short of incredible...

Servings (4)

Prep: 10 Mins.
Cook: 3 to 5 Mins. (Crinkle Fries: 26 to 28 Mins.)

INGREDIENTS

Chips:

1 (10 oz. pkg.) prepared Ore Ida Extra Crispy Seasoned Crinkle Fries

Sauce:

½ cup mayonnaise

½ cup ketchup

Halibut:

2 lbs. skinless and boneless halibut fillets cut into 3 to 4 oz. pieces

1 teaspoon old bay seasoning

½ teaspoon kosher salt

2 large eggs

1 tablespoon milk

½ of a (10 oz. pkg.) Seasoned Fry Mix for Seafood

Vegetable oil for frying

--1 lemon, cut into 8 wedges

METHOD

Preheat oven to 425, and prepare crinkle chips according to directions by baking for 26 to 28 minutes.

Meanwhile, add 1/2” vegetable oil to a large heavy-bottomed skillet, and heat to 350 degrees. 

Prepare the sauce by whisking the mayonnaise and ketchup in a small bowl, and set aside.

Evenly dust all sides of the halibut pieces with old bay seasoning and kosher salt.  In a small bowl, whisk the eggs and milk.  Add fry mix to a large Ziploc bag. Dredge halibut pieces in egg mixture, and then add and shake them in the fry mix in the Ziploc bag to coat. Place battered halibut pieces to skillet, avoid overcrowding, and fry for about 3 to 5 minutes while flipping half way through, just until golden brown (please do not overcook).  Remove and drain halibut pieces on a plate lined with paper towels.

Serve halibut pieces with a serving of chips, along with a couple of lemon wedges for squeezing over top of fish.  Place the sauce for dipping alongside in small ramekins. ~ Enjoy!

SANDRA’S SLOW-COOKER HERB and MEYER LEMON CORNISH GAME HENS

A quick meal to prepare 

starting out with frozen cornish game hens
during mid-morning or at noon on a busy work day

for a quite rewarding dinner...

Serves: 4

Prep: 15 Mins.

Slow-Cook: 6 Hrs. on low

INGREDIENTS (All organic)

Veggies/Hens:

½ red onion, cut into 8 wedges

2 carrots, roughly chopped

2 ribs of celery, roughly chopped

2 (1.5 lb.) frozen cornish game hens

Drizzle mixture:

2 tablespoons extra virgin olive oil

1 meyer lemon cut in half, juiced, (reserve juiced halves)

2 tablespoons quality white wine

4 cloves garlic, minced

½ teaspoon poultry seasoning

½ teaspoon dried thyme

½ teaspoon dried rosemary

½ teaspoon kosher salt

½ teaspoon freshly ground pepper

Side option:

-- Sandra’s Flavorful Steamed Basmati Rice and Herbs

METHOD

Spread veggies in bottom of 6-quart slow-cooker, and place frozen cornish game hens on top. Whisk the remaining drizzle mixture ingredients in a small bowl, and drizzle over hens.  Place the reserved (pre-squeezed) lemon halves next to hens in slow-cooker.

Slow-cook, covered, on low heat for 6 hours, or until the legs begin to fall away from hens, (or when the temperature of the breast meat reaches 160 degrees).

If making, start preparing the Flavorful Steamed BasmatiRice and Herbs about 30 minutes prior to serving your meal.

To crisp skin: Preheat the oven broiler. Line a 9”x13” baking pan with foil and spray with olive oil. Toss the lemon halves.  Carefully remove hens using two large spatulas and place them on the prepared baking dish.

Place baking dish in the oven under the broiler for about 4-5 minutes, until golden brown and skin is crisp. Allow hens to rest after removing them from the broiler for 5-10 minutes.

To serve, cut the hens down the middle, serve with the prepared basmati rice and herbs, along with steamed vegetables removed with a slotted spoon from slow-cooker. ~ Enjoy.


~~~~~~~~~~~~~~
Tips:  If you wish to make a gravy from the drippings keep it hot in the slow-cooker.  Skim excess oil from the top with a spoon (or use a gravy/oil separator), and  make a slurry by whisking 2 tablespoons of cold water with 1 tablespoon of corn starch in a small bowl, then slowly whisk in slurry until gravy has thickened.


You can also do the same with a 3 lb. whole chicken, although thaw it first so you are able to remove the giblets and neck from cavity, then be sure to place the lemon halves inside cavity before cooking.

SANDRA’S OVER-THE-TOP MEYER-LEMONTINI

A refreshing,
must-try Meyer-Lemontini
you're sure to enjoy 
(made with my home-
grown meyer lemons)...

Servings: (1)

Prep: 10 Mins.

INGREDIENTS

Cocktail:

2 ozs. Stolichnaya Vodka
--(aka Stolies; Russian Vodka)

½ oz. Triple Sec

½ teaspoon superfine sugar

¾ oz. freshly squeezed Meyer lemon juice

Rimming:

Superfine sugar

Meyer lemon zest

Garnish

Superfine sugar

--Kitchen torch

METHOD

Cut one ½ slice meyer lemon to reserve for garnish, and set aside.

Cut a small wedge of meyer lemon to rim glass, and set aside.

Place superfine sugar and zest of meyer lemon on a saucer, and set aside.

Reserve the remaining meyer lemon to squeeze for the cocktail. 

Create the glazed meyer lemon slice by dipping it on both sides in the sugar/zest mixture, and use a kitchen torch to glaze.

Create a sugar-rimmed glass by taking a meyer lemon wedge and rub the rim of the glass so it is slightly moist. Dip the damp edge of the glass into the sugar/zest.

Mix the Stolichnaya Vodka, Triple Sec, sugar and lemon juice in a cocktail shaker half filled with ice cubes. 

Shake well to make sure sugar is blended, until the outside of shaker begins to frost.  

Pour strained liquor into the prepared sugar/zest-rimmed martini glass and garnish with the glazed meyer lemon wedge.

~ Enjoy, in moderation of course ~ Cheers!!

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


Tips:  If you are using regular lemons instead be sure to increase the superfine sugar to 1 teaspoon in the cocktail, as meyer lemons tend to be sweeter.  


You can also glaze your lemon slice (garnish) by broiling it on a tin foil-lined baking sheet for a couple of minutes if you do not have a kitchen torch.

MAX’S PANKO PAN-SEARED ALASKA HALIBUT CHEEKS

Alaska halibut cheeks are definitely truly tender,
mouth-watering, and flavorful morsels...

Servings: (2)

Prep: 5 mins

Sear: 6 Mins.

INGREDIENTS

Breading:

¾ cup panko (Japanese breadcrumbs)

Pinch of red pepper flakes

¼ teaspoon granulated onion

¼ teaspoon granulated garlic

¼ cup freshly grated Parmesan cheese

Halibut Cheeks:

½ lb halibut cheeks, rinsed and dried on paper towels

Kosher salt and freshly ground pepper, to taste

1 fresh lemon, juiced (first reserving 2 lemon wedges for serving)

Searing:

2 tablespoons unsalted butter and 2 tablespoons olive oil

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

Optional sides:

--Prepared tartar sauce, glazed carrots, and chili-lime fries

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

METHOD

Mix the dredging ingredients together in a small flat dish.  

Salt and pepper the cheeks on both sides.  Squeeze fresh lemon juice over one side of the cheeks and dip in the Panko crumb mixture; pressing them down so the crumbs adhere, flip the cheeks and repeat with the lemon juice and dredging mixture.  

Heat unsalted butter and olive oil together in a skillet over medium-high heat.  Pan-sear the cheeks about 3 minutes on each side, just until they turn a light golden brown (do not over cook or they’ll become tough).

Serve immediately with wedges of fresh lemon for squeezing over the halibut cheeks and  tartar sauce for dipping, along with glazed carrots, and chili-lime fries. ~ 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 CARDAMOM FRENCH TOAST with SAUTÉED APPLES and WHIPPED CREAM

A featured recipe I created inspired 
by incorporating organic spices from a
locally owned Red Onion Organic 
Spice & Tea Company...

Servings: (2)
Prep: 10 Mins. |
Cook 8 to 10 Mins.

Posted: by Sandra

INGREDIENTS

***Apple topping
1 tablespoon unsalted butter
1 apple
--(I used Rancho Royale,
peeled, cored and sliced ¼” thick)
1/2 teaspoon cornstarch
2 tablespoons cold water
2 tablespoons dark brown sugar
1/8 teaspoon cinnamon

***French Toast
3 large eggs
1-1/2 tablespoons whole milk

4 green organic cardamom pods, seeds removed, and ground fine
1/8 teaspoon seeds scraped from a split organic vanilla bean (generally ½ a bean)
1/4 teaspoon organic lemon peel powder
4 slices organic whole wheat bread
1 tablespoon unsalted butter

--¼ cup prepared whipping cream

METHOD

Use a paring knife to slit the cardamom pods lengthwise, remove the seeds and discard the outer pods. Pour the seeds into a spice grinder and pulse until the seeds are finely ground, about 2 minutes, and set aside.

To make the topping, heat a small non-stick skillet with 1 tablespoon of butter over medium heat; add apple slices. Saute while folding constantly with a spatula until apples are almost tender, about 6 to 7 minutes. Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon, and reduce to low to simmer.

Meanwhile, in a shallow bowl, whisk the eggs, milk, vanilla bean seeds, lemon peel powder, and ground cardamom. Add each of the bread slices to the egg mixture, and turn gently to coat evenly.

Heat a griddle (or large skillet) over medium heat, and melt the butter to evenly coat the bottom. Remove the bread from the egg mixture, letting the excess drip back into the bowl. Arrange 4 bread slices onto griddle and cook until golden brown, about 2 minutes. Turn the bread over and cook until golden brown on the other side, about 2 minutes more.

Divide the French toast between two serving plates, mound the apple topping over the French toast, and top with whipped cream. – Enjoy with a light drizzle of your favorite maple syrup!


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



*Tip: Green Cardamom Pods are a member of the ginger family, and provide a spicy, aromatic sweetness to this French toast, as does the vanilla bean seeds, including adding a hint of Lemon flavor from the Powdered Peel.


Also, you can store the scraped vanilla bean in an airtight jar with sugar, and in a few weeks you'll have vanilla bean infused sugar for using in baking recipes, tea, etc.

SANDRA’S SOUTH-OF-THE-BORDER CHICKEN TORTILLA SOUP

A tried and true fiesta comfort soup...


[Featured on 3-19-12 at:
http://cook.sevnav.com/we-cook-soup/
sandras-fresh-tomato-basil-soup]

Serves: (4)
Prep/Cook: 25 Mins.

Posted by Sandra

INGREDIENTS

2 tablespoons light olive oil
2 ribs celery, chopped
½ red bell pepper
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
2 teaspoons chili powder
¼ teaspoon sriracha sauce (or your preferred hot sauce)
4 cups low-sodium chicken broth
1-1/2 cups water
2 fresh corn on the cob, kernels removed, (or 1 cup frozen corn kernels, thawed)
2 tablespoons fresh lemon juice
2 cups skinless, cooked chicken, roughly shredded
1 (14.5 oz. can) cannellini beans, drained and rinsed (creamy white beans)
2 tablespoons freshly chopped cilantro
2 plum tomatoes, chopped
1 avocado, seeded, and chopped
Sea salt and freshly ground pepper, to taste

Garnish:
--4 lemon wedges
--tortilla chips

METHOD

In medium saucepan, heat oil over medium heat until hot. Add celery, bell pepper, onion, and garlic, and cook, covered, 8 to 10 minutes, until vegetables are tender while frequently stirring. Add cumin, chili powder, and sriracha sauce, and cook 30 seconds, while stirring. Add broth, water, corn kernels, and lemon juice to vegetable mixture; cover saucepot and heat to boiling over high heat.

Add chicken pieces, chopped cilantro, and cannellini beans into broth mixture in saucepan; heat to boiling, covered, over high heat for 3 minutes. Remove saucepan from heat; stir in chopped tomatoes. Taste for seasonings, adding sea salt and freshly ground pepper to taste, if desired.

Place a handful of crushed tortillas in bottom of each bowl, and ladle soup over top, and then sprinkle each bowl with avocado pieces. Serve with lemon wedges to squeeze over soup just prior to eating. Place additional whole tortilla chips along side for scooping. ~ Enjoy!


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Tip:  This soup is fabulous using lime instead of lemon as well (I just happened to have fresh lemons on-hand today.

SANDRA'S ROASTED SWEET POTATO FRIES with SPICY N' SWEET MUSTARD DIPPING SAUCE

I finally created Sweet Potato Fries 
with a Dipping Sauce 
that's simply addicting ~
(Use small appetizer forks 
for dipping)...

Serves: (2 to 4)
Prep: 5 min. |
Roast: 35 min

Posted by Sandra

INGREDIENTS

***Sweet Potato Fries:
2 large sweet potatoes, washed (cooking time will lessen if you use medium or small)
2 tablespoons peanut oil
1 tablespoon dark brown sugar
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
pinch of ground cloves
kosher salt and ground pepper, to taste

***Dipping Sauce: (Yields about 1 cup)
3/4 cup mayonnaise
1 teaspoon dijon mustard
2 teaspoons lemon juice
1 teaspoon sweet paprika
2 tablespoons honey
kosher salt and ground pepper, to taste

METHOD

Combine with a whisk in a small bowl all of the Dipping Sauce ingredients, and then place in refrigerator for flavors to meld, while you begin making the Sweet Potato Fries.

In a large pot, par-boil the whole, unpeeled sweet potatoes by covering them with cold salted water. Bring them to a boil over medium-high heat. Once boiling point is reached, lower the heat so you have a gentle boiling point, and cook for about 20 to 25 minutes - testing with a paring knife just until there is little a little resistance (be careful not to overcook them).

Meanwhile, while sweet potatoes are cooking, preheat oven broiler. Also, prepare a baking sheet lined with foil, and then spray it with oil, and set aside.

Once sweet potatoes are par-boiled to the right stage, transfer them to a large bowl of cold water to stop their cooking process. Once the sweet potatoes have cooled, drain them well, and peel with a paring knife, and then cut them lengthwise in half, and then into 6 wedges per sweet potato. Place the potatoes into a large ziploc bag, and drizzle them with olive oil and the remaining ingredients, and toss to evenly coat. Put the wedges on prepared baking sheet, and broil for about 3 to 4 minutes per side until they are caramelized, turning half way through. Serve them immediately with a side of  Dipping Sauce. ~ Enjoy!