SANDRA'S LIGHT ASIAN DIPPING SAUCE with WILD ALASKA PAN SEARED SCALLOPS

A terrific Light Asian Dipping Sauce I created while in Yakutat, Alaska
preparing a family dinner when I had minimal on-hand ingredients,
served as a first course with Pan Seared Wild Alaska Bay Scallops ~ Delish!

Serves: 4

Prep: 10 Mins.

Indoor Grill: 4 Mins.

INGREDIENTS

Light Asian Dipping Sauce:

1 tablespoon low-sodium Tamari (soy sauce)

1 tablespoon apple cider vinegar
1 teaspoon honey, more/less to your desired sweetness

2 tablespoons water

1/2 teaspoon ground ginger

Dash of garlic powder

Dash of onion powder

Dash of freshly ground black pepper

1 tablespoon minced fresh cilantro (measured after mincing)

Scallops:

2-1/2 lbs Wild Alaska Bay Scallops

METHOD

Whisk all dipping sauce ingredients in a small glass (non-reactive) bowl. Let flavors meld at room temperature for 10 minutes.

Meanwhile, rinse and pat scallops dry. Place on paper towel-lined baking dish. (Can be stored covered with plastic wrap in refrigerator for a few hours as such, although bring to room temperature for 20 minutes prior to searing.) Lightly pat tops of scallops one final time with paper towel prior to searing.

Preheat a dry cast iron grill-ribbed skillet over medium-high heat. Pan sear bay scallops for 1-2 minutes per side, depending upon size. (Larger scallops will take slightly longer to sear.) Do not overcook scallops or they'll become tough.

Place seared scallops on serving platter in a single layer with dipping sauce in a small, decorative bowl at the center, along with small dipping forks. ~ Enjoy!

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Tips: Pan sear scallops in batches so as not to overcrowd pan, preventing steaming scallops. Also, if using larger sea scallops, cut them into quarters prior to searing.

SANDRA'S PECAN MEXICAN WEDDING COOKIES

Melt in your mouth cookies that are superbly airy and tender…

Yields: 32 cookies

Prep: 10 Mins.

Bake: 12 Mins.

Melt in your mouth cookies that are superbly airy and tender…

INGREDIENTS

2 sticks unsalted butter, at room temperature

2-1/2 cups confectioners’ sugar, divided

1 teaspoon bourbon-vanilla extract (or regular vanilla extract)

2 cups all-purpose flour, sifted

Pinch of fine-grain sea salt

2 cups pecans, very finely chopped

METHOD

Preheat oven to 350 degrees. Set aside a couple of baking sheets lined with parchment paper or Silpat liners.

With an electric or stand mixer, beat butter, 1/2 cup confectioners’ sugar, and bourbon-vanilla extract, until pale yellow and fluffy. Add sifted flour, salt and nuts to batter; and mix to incorporate (if using a hand mixer, you may want to use a spoon at this point), ensuring to scrape sides of bowl.

Roll dough into 1" balls. Place on ungreased, lined baking sheets.

Bake 12 minutes, until lightly golden.

While hot, roll in remaining 1-1/2 cups unsifted confectioners’ sugar. Cool on wire rack, then dust with additional ‘sifted’ confectioners' sugar. Let cookies fully cool. ~ Enjoy!

SANDRA'S JAPANESE RESTAURANT-STYLE SALAD and DRESSING

This light and flavorful salad n' dressing tastes very similar to major Japanese
chain restaurants and pairs stupendously with Asian main dishes...

Prep: 15 Mins.
Servings: (6 to 8)

INGREDIENTS:

Dressing (Yields 1-1/2 cups):
1/2 cup finely chopped sweet white onion
1/2 cup canola oil
2 tablespoons water
2 teaspoons ground ginger (or 2 tablespoons freshly grated)
2 tablespoons minced celery
3 tablespoons ketchup
1/4 cup low-sodium soy sauce
2 tablespoons honey
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon granulated garlic
1/2 teaspoon fine-grain sea salt
1/2 teaspoon freshly ground black pepper

Sandra's Restaurant-Style Japanese Salad Dressing
(Click for recipe)...

Salad:
1 bunch heart of romaine, sliced into 2-1/2" x 1/4" strips
1 carrot, shredded
3 celery ribs, thinly sliced on the diagonal

Garnish:
--Toasted sesame seeds

METHOD:

Add all dressing ingredients in order listed in blender.  Place lid on top, and blend on high speed for a minimum of 30 seconds, until dressing is smooth. Let dressing stand a minimum of 4 hours in refrigerator for flavors to meld before serving.

Add all salad ingredients to a medium glass bowl, and toss to combine. (I like to place the salad in the refrigerator for about 15 minutes to ensure it is cold prior to serving.)

When preparing individual servings of salad, top each with a light drizzle of dressing and a sprinkling of sesame seeds. ~ Enjoy!

SANDRA’S FRESH and LIGHT TROPICAL FRUIT SALAD

I at first served this fresh salad as is,

then later with a dollop of yogurt.

I found both methods to be incredibly delicious....

Serves: (8 to 10)

Bearrs Seedless Limes
were used  in this recipe
from my indoor dwarf
citrus tree...

Prep: 15 Mins.

Stand: 15 Mins.

INGREDIENTS

Dressing:

1 tablespoon honey

6 mint leaves, finely sliced
1 tablespoon freshly squeezed lime juice

Fresh Fruit:

1 mango, peeled and chopped

1 papaya, peeled and chopped

1 gala apple, cored and chopped

1 granny smith apple, cored and chopped

2 cups whole red seedless grapes

6 whole strawberries, sliced

1-1/2 cup pineapple, chopped

Garnish:

-Sprig of whole mint leaves

METHOD

In a large, glass (non-reactive) bowl, whisk the lime juice, honey, and mint.  Add all the prepared fruit, toss with a wooden spoon to combine ensuring all the dressing has been incorporated. Let salad stand 15 minutes, toss, and serve. ~ Enjoy!

SANDRA’S LIGHT and HEALTHY QUINOA (“KEEN-WA”) FIESTA SALAD

Quinoa has more protein then other grains.

It is full of iron and B and E vitamins,

contains more calcium then milk,

and it’s easy to digest...

Serves: (4)

Prep: 5 Mins.

Cook: 15 Mins.

INGREDIENTS

Quinoa:

1/2 cup organic whole-grain quinoa, washed and drained

1 cup water

Pinch of kosher salt

Salad additions:

1 fresh corn on the cob, cooked with kernels removed

1 avocado, chopped

1 tomato, chopped

1 green onion, sliced on the diagonal

1 tablespoon lime juice

1 tablespoon olive oil

1 tablespoon fresh cilantro, chopped

1 tablespoon fresh parsley, chopped

¼ teaspoon cumin

¼ teaspoon garlic powder

Kosher salt and freshly ground pepper to taste

METHOD

Bring the water, salt, and quinoa to a boil over medium-high heat in a small saucepan.  Reduce the heat to low, cover, and simmer for 15 minutes.  Place the quinoa in a medium bowl to cool, with a damp paper towel placed over top of bowl so the quinoa doesn’t dry out while steam escapes. 

Add the remaining salad ingredients to bowl, toss to combine, and serve. ~ Enjoy!

SANDRA'S CREAMY CLAM DIP with LIGHT RYE WASA CRACKERS

A very, very satisfying and tasty
clam dip that you're 
bound to adore...

Servings: (6 to 8)
Prep: 5 Mins. |
Stand time: 15 Mins.

INGREDIENTS

1 (8 oz.pkg.) cream cheese, at room temperature
½ cup sour cream
1 (6.5 oz. can) minced clams (I prefer Snows)
----drained (while reserving some juice depending upon desired consistency)
¼ teaspoon seasoning salt (I prefer Johnny’s Seasoning Salt)
¼ teaspoon freshly ground pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon old bay seasoning
½ teaspoon worcestershire sauce
½ teaspoon freshly squeezed lemon juice
¼ teaspoon paprika

--Garnish with 1 teaspoon freshly chopped Italian parsley

--1 pkg. of wasa light rye crackers (see photograph)

METHOD

Place cream cheese and sour cream in a medium bowl; whisking until smooth. Add the remaining ingredients, except parsley, and continue to whisk until combined. Cover and let stand at room temperature for 15 minutes for flavors to meld. Check consistency, adding more clam juice if desired, and place Clam Dip in a smaller decorative serving bowl, then sprinkle with freshly chopped parsley.  Place in center of a large platter, and line outer parameter with light rye wasa crackers, including a few table knives for spreading Clam Dip on crackers. – Enjoy!

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Tips: You can also make this into a crab dip by replacing 8 oz. of broken lump crab for the clams. Also, many people love to eat this Clam Dip with ruffle potato chips, and it gets tastier the next day.