SANDRA’S SPRINGTIME SALAD with CREAMY GOAT CHEESE DRESSING

I used organic goat cheese 
ordered from Full Circle Farms 
made in Seattle, 
including all organic vegetables 
in this fantastic springtime salad...

Servings: (4)
Prep: 15 Mins.

Posted by Sandra 

INGREDIENTS

***Dressing:

¼ cup mayonnaise
¼ cup sour cream
1 tablespoon red wine vinegar
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon worcestershire
½ tablespoon fireweed honey (or more if you like a sweeter dressing)
½ teaspoon fine sea salt
¼ teaspoon ground pepper
¼ cup cold water
½ cup goat cheese, crumbled; and divided

***Salad:

1 head of romaine lettuce, torn into pieces
2 carrots, trimmed, and peeled into short ribbons
12 radishes, trimmed, and thinly sliced
1 zucchini, thinly sliced
1 avocado, peeled, deseeded, and thinly sliced

***Garnish:
Sprigs of fresh parsley

METHOD

In a large bowl, whisk together mayonnaise, sour cream, red wine vinegar, onion powder, garlic powder, worcestershire, honey, sea salt, ground pepper, and cold water. Stir in 1/4 cup crumbled goat cheese with a spoon, and set aside to allow flavors to meld for 15 minutes.

Meanwhile, with a vegetable peeler, peel carrots into short, thin ribbons, and prepare remaining salad ingredients (See *Tip, or simply use a knife to slice remaining veggies).

After the dressing flavors meld, add the torn lettuce to the dressing, and gently toss to combine.  Serve dressed lettuce among 4 serving plates, and top each equally with carrot ribbons, and then radish, zucchini, and avocado slices.  Sprinkle with remaining ¼ cup of crumbled goat cheese.  Garnish each plate of salad with fresh sprigs of parsley, and serve. – Enjoy!

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*Tip:  I use a mandoline to thinly and evenly slice the radishes and zucchini, and a vegetable peeler for the carrots to make short, thin ribbons.

SANDRA’S ON-THE-RUN BREAKFAST EGG N’ CHEDDAR BLT

A splendid and hearty morning sandwich
to take with you on those busy mornings working, fishing,
hunting, or just any time when you and 
your children are on-the-run - It's great warm,
although wonderful at room temperature too...

Serving: (1)
Prep: 5 Mins. |
Cook: 5 to 7 Mins.

Posted by Sandra

INGREDIENTS

2 strips of quality bacon, cut in half crosswise, and browned
1 organic whole egg, fried (with yolk broken)
2 lettuce leaves
2 slices of tomato
1 slice of cheddar cheese
Mayonnaise, for spreading on toast
2 slices whole wheat bread, toasted
Fine-grained Sea salt and freshly ground pepper, to taste

METHOD

In a small non-stick skillet over medium heat, brown the bacon, and drain on a paper towel lined plate, reserving a bit of drippings. Reduce the heat to low, and gently fry the egg with the broken yolk.

Meanwhile, place the bread in the toaster. When toast is done, spread one side of each with mayonnaise, and layer the bacon, lettuce, tomato, cheese, and egg on top of one slice of toast. Sprinkle fried egg with sea salt and ground pepper, to taste. Add the other slice of toast. – Enjoy!

SANDRA'S CHILLED ICEBERG WEDGES with TOMATO VINAIGRETTE

A very, very tasty salad option
with an elegant presentation that
you'll impress yourself and your friends with
that'll only take you moments to prepare...

Servings: (4)
Prep: 10 Mins.

Posted by Sandra

INGREDIENTS

***Salad
4 wedges cold iceberg lettuce (I place them in the freezer for 5 minutes prior to serving)
2 soft boiled eggs, peeled and cut into wedges

***Tomato Vinaigrette (Yields: 1-1/2 cups)
½ cup mayonnaise
2 plum tomatoes, seeded, juiced (or else dressing will be runny), and chopped
1/8 purple onion, chopped
2 tablespoons apple cider vinegar
2 tablespoons vegetable oil
1 tablespoon whole parsley leaves
Kosher salt and freshly ground pepper to taste

***Garnish
2 teaspoons fresh parsley, chopped
2 teaspoons sun-dried tomatoes packed in oil, drained and finely chopped

METHOD

Place four wedges of lettuce serving plates, and arrange wedges of eggs around them, and set aside.

Place all the Tomato Vinaigrette ingredients in the pitcher of a blender, and puree until smooth.

Spoon Tomato Vinaigrette over lettuce wedges (you'll find that with all the layers you'll need quite a lot of vinaigrette ;-), sprinkle with finely chopped parsley, and sun-dried tomatoes, and then serve. - Enjoy!

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Tip: The Tomato Vinaigrette can be stored in an airtight, covered, container in the refrigerator for up to 3 days. This is also excellent when served as a side sauce for barbequed fish, or as a dip for vegetables and/or torn pieces of sour dough bread!

SANDRA'S B.L.A.S.T. SANDWICH or APPETIZER

Bacon, Lettuce, Avocado, Sprouts, and Tomato
(B.L.A.S.T.) Sandwich = SCRUMPTIOUS!

Prep: 3 Mins. |
Cook: 7 Mins.

Posted by Sandra

INGREDIENTS

6 slices peppered smoky bacon
4 slices of quality bread
mayonnaise (for spreading)
romaine lettuce leaves
½ ripe avocado, peeled, deseeded, and sliced
½ cup sprouts
½ tomato, sliced
Kosher salt and ground pepper to taste

***Optional:
--I sometimes add provolone or pepper jack cheese slices as well ;)

METHOD

Place a large nonstick skillet over medium heat. Once hot, add the bacon and cook until brown and crisp for about 7 minutes. Transfer to a paper towel lined plate to drain.

Lightly toast the bread slices, and then spread each with mayonnaise. Layer on the bacon, lettuce, avocado, sprouts, and tomatoes onto two of the toasted slices of bread. Season with kosher salt and ground pepper to taste, and place remaining two toasted slices of bread on top, then cut in half. ~ Enjoy!


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Tip: This sandwich is absolutely wonderful when served with a side of tomato soup ;)

SANDRA'S OUTSTANDING BLT ROLL-UP BITES

I created this appetizer on-the-fly
with ingredients I had on-hand
when company unexpectedly dropped by
for an impromptu BBQ...

Yields: (32 Roll-ups)

Prep Time: 15 Mins. |
Set Time: 1 hr. in refrigerator

Posted by Sandra

INGREDIENTS

1 green onion, finely chopped
4 oz. cream cheese, softened
½ cup mayonnaise
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon ground pepper
2 teaspoons lemon juice
1 teaspoon sugar
1 tablespoon dried parsley
2 tablespoons sun-dried tomatoes in oil, finely chopped
6 slices bacon, browned, and crumbled
4 flour tortillas (10” diameter)
3 plum tomatoes, juiced and seeded, and finely chopped
2 cups romaine lettuce, shredded

--Lettuce leaves to garnish serving platter
--Paprika and freshly chopped parlsey to garnish BLT Roll-up Bites

METHOD

Heat a skillet to medium-heat, and brown the bacon until crispy. Remove to drain on a paper towel lined plate, and set aside to cool to crumble later.

Meanwhile, in medium bowl mix green onions, cream cheese, mayonnaise, garlic powder, onion powder, ground pepper, lemon juice, sugar, and whisk to combine. Chop the cooled bacon into crumbles, and the sun-dried tomatoes, then add to bowl, and then stir with a spoon until well blended.

Spread mayonnaise mixture evenly over tortillas. Top each evenly with plum tomatoes and lettuce, and then roll up tightly. Place all 4 tortillas on a plate and cover with plastic wrap, refrigerating for 1 hour for flavors to meld.

After one hour, cut each tortilla into 1” thick slices with a serrated knife (so as to not squish them), and arrange on lettuce-leaf lined serving platter, dusting each with paprika and freshly chopped parsley. – Enjoy!

SANDRA'S WARM ROASTED VEGETABLE SALAD with GOAT CHEESE CRUMBLES

Servings: (4)

A very fulfilling and tasty salad
that you're sure to
make over and over again...

Prep: 5 mins. |
To prepare roasted vegetables recipe: 20 to 30 mins.

Posted by Sandra

INGREDIENTS

***One prepared recipe of Roasted Vegetables (Click here: Roasted Vegetables Recipe)

***Salad
1 head of boston lettuce,
torn into bite-sized pieces
1 (4 oz. pkg.) goat cheese, crumbled
Seasoned croutons

***Classic Dijon Vinaigrette
¼ cup olive oil
1 tablespoon dijon mustard
3 tablespoons red wine vinegar
Fine-grain kosher salt and freshly ground pepper, to taste

METHOD

Once you’ve prepared the “Roasted Vegetable Recipe” listed above, set aside.

Meanwhile, make the “Classic Dijon Vinaigrette” by whisking together the dijon and red wine vinegar until incorporated, and then slowly drizzle the olive oil while whisking emulsify. Once thickened, add kosher salt and ground pepper to taste, and set aside.

In a medium bowl, add the torn boston lettuce and drizzle with just enough “Classic Dijon Vinaigrette” to lightly moisten (do not over dress or lettuce will become limp), and toss to combine. In four serving bowls, equally distribute the dressed lettuce among them, then topping them with warm roasted vegetables, seasoned croutons, and goat cheese crumbles. – Enjoy!

SANDRA'S SMOKED PORK GREEN SOUP with STEAMED RICE

A new take on a traditional
recipe that I grew up making - We love it!

Servings: (4)
Prep: 10 mins. |
Cook: 12 mins.

Posted: by Sandra

INGREDIENTS

1 tablespoon olive oil
1 tablespoon unsalted butter
3 smoked boneless pork chops, cut into ¾” cubes
½ onion, cut into quarters and julienned
1 garlic clove, minced
½ cup green pepper, finely chopped
1 jalapeno, finely chopped (remove seeds and ribs if you like less spice)
1 rib of celery, sliced on the diagonal
1” fresh ginger, grated
¼ teaspoon freshly ground pepper
4 cups low-sodium chicken stock
2 tablespoons rice wine vinegar
½ teaspoon sesame oil
2 tablespoons low-sodium soy sauce
1 teaspoon worcestershire
1 green onion, sliced diagonally
6 large romaine lettuce leaves, stacked, rolled into a cigar shape, and cut into ¼” strips
1 tablespoon freshly chopped parsley
1 egg, lightly beaten

--4 cups of prepared, steamed jasmine rice

METHOD

Heat a large skillet to medium-high, and add the olive oil and butter. Add the smoked pork and saute until lightly browned. Add the onions, garlic, green pepper, jalapeno, celery, ginger, pepper, and saute just until the onions are translucent. Deglaze by adding the chicken stock, while scraping the bottom of skillet. Add the rice wine vinegar, sesame oil, soil sauce, worcestershire; reducing to a simmer, and cook for 2 minutes. Add the green onion, romaine lettuce, and fresh parsley, and mix to combine. While stirring mixture in skillet in a continuous clockwise motion, slowly drizzle in the beaten egg to form ribbons. To serve, ladle green soup into bowls of steamed jasmine rice. – Enjoy!


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Tip:  You can also use regular pork chops in this recipe, just remove the bone and slice the meat into strips, and brown to ensure pork is cooked through.

SANDRA'S SMOKED SALMON ‘A’LT SANDWICH

These are the most satisfying sandwiches
that you're lucky to be able to make
if and when you have smoked salmon strips, as I do -
Thanks be to Mom...

Serves: (4)

Prep: 5 mins.

Posted by Sandra

INGREDIENTS:

-3 tablespoon mayonnaise

-1 teaspoon lemon juice
-1/2 teaspoon freshly ground pepper
-8 slices whole wheat bread, lightly toasted
-24 smoked coho salmon strips
--(My Mom makes them for me in Yakutat, Alaska ;)
-1 avocado, peeled, deseeded, and thinly sliced
-2 roma tomatoes, thinly sliced
-romaine lettuce leaves

METHOD

Combine mayonnaise, lemon juice and pepper in a small bowl. Spread dressing very thinly on each of the 8 bread slices and top with smoked salmon, avocado, tomato slices, and romaine lettuce leaves; topping with other half of bread slices.


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TIP: Most any smoked salmon will work (not so much with lox though)...Enjoy!

SANDRA'S POTLUCK EIGHT-LAYER NACHO DIP

Servings: (12)
Cook/Prep: 30 mins.

Posted: by Sandra

INGREDIENTS

***Cooked ingredients:
1 lb lean moose burger (or venison, or beef)
· ½ white onion, diced
· ½ cup red bell pepper, chopped
· 2 garlic cloves, minced
· 1 can of refried beans
· 1 pkg. taco seasoning
· 1 teaspoon chili powder

***Guacamole:
· 2 avocados, peeled – seeds removed – and mashed with a fork.
· 1 teaspoon lime juice
· ½ tomato, chopped
· sea salt and ground pepper, to taste

***Non-cooked ingredients:
· 2 cups sour cream (reserve some to dollop on top
· 1 small can hot green chilies (use mild if you like it less spicy); although hot green chilies are perfect because so many ingredients make this the right choice
· 2 small cans sliced black olives
· 2 cups cheddar cheese, grated
· 2 cups medium picante salsa
· 1 tomato, chopped

***Garnish ingredients:
- 1 cup lettuce, shredded
- 1 tablespoon cilantro, chopped
- 2 green onions, finely sliced
-  a few dollops of sour cream

-- Tortilla chips for scooping

METHOD

In a medium-size skillet heat to medium-high heat and brown the burger, about ¾’s the way through add the onion, bell pepper, garlic, taco seasoning, and chili powder; cooking until the onions are translucent. Add in the refried beans, and gently stir to combine, just until bubbly. Remove from heat, and let cool.

Make guacamole by smashing the avocados in a small bowl with a fork, and add the lemon juice, and chopped tomato; mixing to combine. Season with sea salt and ground pepper, to taste.

Layer cooled meat mixture on bottom of 9”x13” glass pan (or other decorative vessel), and then layer sour cream, guacamole, green chilies, black olives, shredded cheese, picante sauce, chopped tomatoes, lettuce, cilantro, and green onions. Top with dollops of sour cream. Serve at room temperature, and for easy dipping with restaurant-style flour tortilla chips. - Enjoy!