SANDRA'S HEARTY LENTIL and SWEET POTATO STEW

A delicious and fulfilling stew
to prepare for your loved ones on a fall/winter day...

Yield: 8-10 Servings

Prep: 20 Mins.

Cook: Appx. 1-1/2 hrs.

 

INGREDIENTS

 

2 TB canola oil

1 LB moose meat cut into bite-size pieces (or beef)

2 TB flour

6 cups beef broth

1 tsp garlic powder

1 tsp onion powder

4 medium carrots, scrubbed and chopped

1 medium yellow onion, diced

My live rosemary plant
 (this is 1 of 3 that are thriving)...

2 stalks celery, sliced

1 (14.5-oz. can) diced tomatoes with juices

1 cup organic dry red lentils (*See note below)

1 TB chopped fresh rosemary (or 1 tsp dry cracked needles, or 1/2 tsp ground)

1 teaspoon of kosher salt

1/2 teaspoon freshly ground black pepper

1 ruby red sweet potato, peeled and chopped into 3/4" cubes

 

METHOD

 

Place a medium heavy-bottom pot over high heat and add the oil; wait until oil shimmers.  Add the meat, garlic powder and onion powder, and cook until meat is browned. Add the flour, cook 1 minute stirring constantly.  Add the broth and bring to a boil while scraping bits from bottom of pot, reduce heat to a low simmer, cover, and cook for 30 minutes.

 

Add the carrots, onion, celery, diced tomatoes, lentils, rosemary, salt and pepper. Bring stew to a boil, reduce heat to a low simmer, cover, and cook for 30 minutes, while stirring at 10-minute intervals.

 

Add the sweet potato cubes, cover, and cook for a final 20 minutes, stirring at 10 minute intervals. Taste for seasonings, and add additional salt/pepper only if needed. ~ Enjoy!

 

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

(* Note: Place the 1 cup raw red lentils on a white plate to sort out any unwanted matter before adding them to the pot of stew, just the same as you would do with dry beans before cooking them.)

SANDRA'S TERRIFIC TACO SOUP

Such comfort on a rainy day...been our favorite for years...

Servings: (8)

Prep: 15 Mins.

Cook: 30 Mins.

INGREDIENTS

1 lb. lean ground moose, venison, or beef

1 small yellow onion, chopped

1 medium carrot, scrubbed and grated

2 TB dry taco seasoning

1/2 TB chili powder

1 TB dry ranch seasoning

1 14.5-oz. can diced Mexican tomatoes, do not drain

1 14.5-oz. can chili beans, drained and rinsed

1 14.5-oz. can black beans, drained and rinsed

1 15-oz. can tomato sauce

4 cups water

1 tsp freshly squeezed lime juice

1 2.25-oz. can sliced black olives, drained (optional)

1 cup frozen corn kernels

1/2-1 TB diced jarred pickled jalapeños, depending on your desired spiciness

Toppings:

--Shredded sharp cheddar cheese

--Lime Crema (1 cup sour cream mixed with 1 teaspoon freshly squeezed lime juice and 1/4 teaspoon lime zest)

--Tortilla chips

METHOD

In a medium heavy-bottom saucepan, brown the burger over medium-high heat. Add the onions and shredded carrots and continue cooking for 5 minutes, while occasionally stirring. Add the remaining ingredients in order listed. Stir, bring soup to a boil. Cover, and reduce heat to low and allow to simmer for 20 minutes; stir occasionally. 

Ladle soup into serving bowls.

Top each bowl with shredded cheese and a dollop of lime crema, then place tortilla chips on the side. ~ Enjoy! 

SANDRA’S DECADENTLY EASY FRENCH ONION SOUP

This quick and easy French Onion Soup

is loaded with caramelized onions in an aromatic beef broth,

then topped with rye croutons and melty gooey cheese…

Servings: (4)

Prep: 5 Mins

Cook: 50 Mins

Broil: 1-2 Mins

INGREDIENTS

3 medium yellow onions, sliced thin lengthwise into 1/8” strips

3 tablespoons salted butter

½ teaspoon agave

2 teaspoons dried thyme leaves (not ground)

1 large dry bay leaf

1/2 cup red wine (I used Pinot Noir)

2 tablespoons all-purpose flour

4 cups low-sodium beef broth

1 teaspoon Worcestershire

½ teaspoon freshly ground pepper

--4 slices toasted rye bread croutons (make in toaster, then cut into 1” cubes)

--8 slices Swiss cheese

METHOD

In a large pot melt butter, and add onions, agave, thyme leaves, and bay leaf. Cook over medium high heat while stirring often, for about 40 minutes until onions are amber in color and caramelized.

Add red wine and stir, breaking up any browned bits on the bottom of pan. Cook to let liquid reduce to half the amount, about 1 minute. Sprinkle with flour, stirring to coat.

Pour in beef broth, Worcestershire and pepper. Bring to a boil, then reduce heat and let simmer for 5 minutes. Discard bay leaf.

Meanwhile turn your oven on to broil, placing top rack 6” under broiler element.

Place four oven-safe bowls on a foil lined baking sheet. Ladle soup into bowls, divide the prepared rye croutons among the bowls, and top each bowl with two slices of Swiss cheese. Carefully place in preheated oven and broil until cheese is melted and bubbly, about 1-2 minutes (watch closely).

Use caution when serving, as the bowls will be very hot. ~ Enjoy!

SANDRA'S INSTANT POT CHICKEN THIGHS, POTATOES and CARROTS with GRAVY

All are cooked at the same time in your Instant Pot;

an easy recipe to learn to cook three things at the same time...

Servings: (4)

Prep: 10 Mins.

Pressure build: 10 Mins.

Cooking Time: 8 Mins. to saute, 13 Mins. under pressure, plus making gravy = 2 mins. longer

Pressure release: 10 Mins naturally, then 1 Min. quick release

INGREDIENTS

Spice Rub Mixture

1/2 tsp Onion Powder

1/2 tsp Freshly Ground Black Pepper

1/4 tsp Poultry Seasoning

1/2 tsp Garlic Powder

1 tsp Paprika

1tsp Johnny's Seasoning Salt

For Cooking Chicken Thighs, Potatoes, Carrots and Gravy prep

2 Tbsp Olive Oil

4 Chicken Thighs (I use skin on, bone in)

1 1/2 cups low-sodium Chicken Broth

4 Medium Russet Potatoes peeled, and cut in fourths

3 Medium Carrots scrubbed, and cut in thirds

1 teaspoon dried rosemary

1 Tbsp Lemon Juice

For Gravy (slurry)

2 Tbsp cornstarch

1/4 cup cold water

METHOD

Put the spices in a small dish and mix together well. Sprinkle on both sides of chicken thighs.

Press the Sauté button on the Instant Pot. When the display reads Hot, add the olive oil.

Add 4 chicken thighs, skin side down, and brown on both sides, about 4 minutes per side, using long tongs to do so. Set aside on a plate.

When thighs are browned, carefully remove any remaining oil from the pot, reserving brown bits on bottom. Add broth to pot (still on Sauté mode), then deglaze by stirring while scraping remaining brown bits from bottom of pot.

Add potatoes, and rosemary.

Place trivet over potatoes, add chicken thighs on top of trivet.

Squeeze lemon juice over chicken.

Close Instant Pot lid and set steam release knob to Sealing position.

Cancel sauté mode.

Press Poultry, and use the - button to choose 13 minutes.

When cooking cycle ends, let it naturally release pressure for 5 to 10 minutes. (No longer.)

Turn off the Instant Pot.

Manually release the remaining pressure, (takes about 1 minute) and when the pin in the lid drops, carefully open the lid, facing it away from you.

Carefully remove steamer basket, including the chicken to a plate.

Carefully remove the trivet.

Remove potatoes and carrots with a slotted spoon placed aside from the chicken (not on top).

Make gravy from the drippings, turning the Instant Pot to sauté mode to make gravy.

Add the cornstarch slurry to the liquid in the pot (mix 2 Tbsp cornstarch with 1/4 cup cold water), and whisk it into the hot liquid in the pot while scraping bottom). Keep stirring, just until it boils and thickens.

Turn off the Instant Pot; serve gravy over potatoes and/or carrots, with chicken thighs along side. ~ Enjoy!

SANDRA'S TERRIFIC TUNA NOODLE CASSEROLE

A quick and easy go-to meal made with ingredients
most have on hand, and it's deliciously addicting... 

Servings: (6-8)
Prep: 20 Mins.
Bake: 35 Mins.

INGREDIENTS

Pasta:

1 (12-oz. bag) wide-egg noodles cooked according to pkg directions, but to al dente for about 5 minutes, drain

Filling:

2 TB mazola oil

1/2 cup diced yellow onion

1/4 cup diced celery

1/4 cup finely diced carrots

Assembled and ready for the oven...

1 (4-oz can) sliced mushrooms, drained

1/2 teaspoon garlic granules

1/2 teaspoon onion granules

1/4 teaspoon red pepper flakes

1/2 teaspoon Johnny's Seasoning

1/4 teaspoon Old Bay Seasoning

--1/4 cup frozen peas

Sauce:

1 (10.5-oz can) cream of mushroom soup

1 (7-oz can) albacore tuna packed in water, do not drain - however break up pieces

3/4 cup mayonnaise

1 cup 2% milk

3/4 cup shredded Mexican blend cheese
1 TB worcestershire
1 teaspoon lemon juice
1 TB dried parsley

Topping:

13 ritz crackers, crushed
1 TB shredded parmesan

2 tablespoons melted unsalted butter

METHOD

Preheat oven to 375 degrees. Spray, then set aside a 9x13" glass baking dish.

Heat oil in a large skillet over medium heat, add all filling ingredients, except frozen peas, and cook for 5 to 7 minutes while occasionally stirring, just until carrots are crisp-tender. Add the frozen peas, and set skillet aside off heat.

In a large bowl, combine sauce ingredients.  Add the cooked noodles and filling ingredients to the bowl; fold to combine.  Add casserole mixture to the baking dish and spread out in an even layer.

In a small bowl, add the crushed ritz crackers, parm cheese and melted butter, mix to combine.  Sprinkle casserole with the topping mixture.

Bake in preheated oven, covered, for 25 minutes. Uncover, then continue baking for 10 minutes, just until top turns golden.  Let stand 5 minutes, then serve with your favorite salad and/or garlic bread. ~ Enjoy!

SANDRA'S SPECTACULAR SLOPPY JOES

A quick and easy lunch or dinner.

Also, it's a perfect take-along dish if you wish to double or triple the recipe

for functions ~ keep warm in a slow cooker though and serve as sliders!

Servings: (4)

Prep: 10 Mins.

Cook: 15 to 20 Mins.

INGREDIENTS

1 lb extra-lean ground moose (or venison, or beef)

1/4 teaspoon granulated garlic

1/4 teaspoon granulated onion

1/2 cup diced celery

1/4 cup diced yellow onion

1/4 cup diced red bell pepper

1 (8oz-can) tomato sauce

1⁄4 cup ketchup

2 tablespoons spicy barbecue sauce (I use Stubb's Spicy)

1 tablespoon light brown sugar

1 teaspoon dry mustard

Freshly ground pepper, to taste

1 teaspoon soy sauce

1 tablespoon Worcestershire sauce

1 tablespoon cider vinegar

METHOD

In a large non-stick skillet over medium-high heat, brown ground meat, celery, bell pepper and onion.

Stir in remaining ingredients, reduce heat to low, cover and simmer 15-20 minutes, stirring occasionally.

Serve open-face style over toasted buns with a side of prepared Sandra's potato salad or coleslaw. ~ Enjoy!

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

Tip: I toast my buns in my toaster set on the 'bagel setting,' or feel free to do so in the oven under the broiler.

SANDRA'S ALASKAN SWEET-N-TANGY MEATBALLS

Moist and tender meatballs simmered in a delectable, sweet and tangy sauce.

~~~

You may also choose to serve these scrumptious meatballs with a meal as a side

or over prepared steamed rice!

Servings: (4 to 6)

Prep: 15 Mins.

Cook: 20 Mins.

INGREDIENTS

1 large egg, beaten

1 cup barbecue sauce (I used Sweet Baby Ray's), divided

1 lb. lean ground moose (or venison, elk, caribou, beef, poultry)

3 tablespoons minced yellow onion

3 tablespoons peeled (Yes, peeled) and minced red bell pepper

1/4 cup panko

1/2 teaspoon seasoning salt (I used Johnny's)

1/8 teaspoon freshly ground black pepper

1 tablespoon canola oil

1 (8 oz can) pineapple tidbits (or crushed) in juice, undrained

1/4 cup water

For a meal (serve with):

--2 cups of rice, prepared according to package directions

METHOD

In a medium bowl, beat the egg. Add 1/4 cup barbecue sauce (reserving remaining 3/4 cup), ground meat, minced onion and bell pepper, panko, seasoning salt, and pepper; gently mixing just until blended. Using a mini scoop for uniformity; roll firmly into 1-1/4" balls (approximate 28 to 30 meatballs). [You may prepare the meatballs ahead of time, just cover and refrigerate for a few hours.]

Add 1 tablespoon canola oil to a large, heavy-bottom skillet; heat over medium-high heat. Brown meatballs, about 3 minutes per side. Remove, using a spoon, excess oil from bottom of skillet while retaining drippings.  Place remaining 3/4 cup barbecue sauce, pineapple with juices, and water in skillet; gently stirring to combine. Bring to a boil. Place cover slightly ajar over skillet, and reduce heat to low. Simmer 12 to 15 minutes, until meatballs are cooked through (160-degree internal temperature) and sauce has slightly thickened. Gently shake skillet occasionally while cooking so as not to disturb and break apart the meatballs.

Meanwhile, if using, prepare rice according to package directions. 

Serve meatballs as an appetizer with toothpicks, as a side to your meal, or over prepared rice. ~ Enjoy!

SANDRA'S ALASKAN SLOW COOKER MOOSE STEW

A soulful and hearty slow-cooker stew you'll be making often, I'm sure!

It's very versatile; you're able to change up the vegetables to use what

you have on-hand in your refrigerator, as did I...

Servings: (10-12)

Prep: 20 Mins.

Slow Cook: 6 Hrs.

INGREDIENTS

In skillet (pre-sear meat - takes about 20 mins.):

1 tablespoon vegetable oil

2 lbs moose meat, cut into 3/4" cubes (or other meat, i.e., venison, beef...)

1/4 cup all-purpose flour

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1 clove garlic, minced

1/2 cup hot tap water (to deglaze skillet)

1st addition (add to crock pot along with prepared meat, cover, and cook 3 hours on high):

1 heaping teaspoon beef base (I use Better Than Bouillon)

4 cups hot tap water

2 tablespoon cider vinegar

1 pkg dry onion soup mix

1 bay leaf

1 teaspoon paprika

1 teaspoon worcestershire

1 medium yellow onion, chopped

2nd addition (add to crock pot, cover, and cook 3 additional hours on high):

1 (14.5 oz. can) diced Italian seasoned stewed tomatoes, with juices

3 medium russet potatoes, peeled and cut into 3/4" cubes

2 cups baby carrots (or same amount of chopped carrots)

2 stalks celery, chopped

1/2 cup fresh broccoli florets

1 cup fresh, sweet baby snow peas

1 red bell pepper, chopped

2 ears fresh corn, kernels cut from cob

METHOD

Plug in a 6-qt. slow cooker, and preheat, covered, on high.

Meanwhile, heat a large skillet over medium-high heat. Add oil. Add meat and sear on all sides, about 5 to 7 minutes. Sprinkle in flour to coat the meat and let cook for 1 minute. Add the sea salt, pepper and garlic, cook for 1 minute. Add 1/2 cup hot tap water to deglaze the pan, while scraping bits from bottom of skillet. Carefully add contents of skillet to slow cooker, including the "1st addition" ingredients, cover, and let cook on high for 3 hours.

After 3 hours, add the "2nd addition" ingredients, cover, and let cook on high for 3 final hours. ~ Enjoy!

SANDRA'S ALASKAN HEARTY MOOSE LASAGNA

I created this lasagna recipe

using ingredients I had on hand this morning.

It turned out fabulous just in time for lunch!

We'll be enjoying this for dinner as well...

Servings: (12)

Prep: 15 Mins.

Bake: 1 Hr.

Let Stand: 15 Mins.

INGREDIENTS:

Moose meat sauce: 
--(When using no-boil lasagna noodles, it's imperative that the sauce be thinner than normal so the correct lasagna consistency is achieved):

1 lb. extra-lean moose burger 

--(or other types of meat, although drain after browning if non-extra-lean burger is not used)

1/4 cup finely chopped sweet onion

1/4 cup finely chopped red bell pepper

1/4 cup finely chopped button mushrooms

1/2 teaspoon sea salt

1/4 teaspoon freshly ground pepper

1/2 teaspoon granulated garlic

1/2 teaspoon granulated onion

2 teaspoons balsamic

1 teaspoon worcestershire

2 teaspoons amber agave

1 (24 oz jar) Newman's Own Organic Tomato Basil marinara sauce

1/4 cup water (to rinse marinara jar, as this sauce is rather thick)

1 (15. oz. can) Italian diced tomatoes, undrained

Cheeses:

4 cups shredded fiesta blend cheese, divided

1 (15 oz. container) ricotta

1/4 cup finely shredded fresh parmesan, plus more for final topping

Pasta:

12 no-boil lasagna pasta sheets

METHOD:

Preheat oven to 375 degrees. Set aside a 9x12" glass baking dish sprayed with oil, and place atop a slightly larger foil-lined baking sheet.

Moose meat sauce:

In a medium saucepan over medium high-heat, brown the burger half way about 3 minutes. Add the onion, bell pepper and onions and cook for 3 minutes. Add the remaining sauce ingredients and bring to boil; reduce heat to simmer, cover, and let simmer for about 10 minutes. Remove from heat, uncover, and set aside.

Cheeses:

Meanwhile, in a medium bowl, gently combine 2 cups of fiesta blend cheese, ricotta and parmesan. Set aside, along with remaining 2 cups of fiesta blend cheese.

Pasta:

Lay out no-boil lasagna sheets; set aside.

ASSEMBLY:

Lightly cover bottom of prepared glass baking dish with a bit of sauce.

Then begin layering with 3 sheets of no-boil pasta, 3/4 cup of sauce, 3/4 cup of cheese mixture; repeat 3 times.

Final layer: Place 3 sheets of no-boil pasta, the remaining sauce, and top with reserved 2 cups of fiesta cheese, including a final sprinkling of parmesan.

Assembled lasagna, ready for the oven...

BAKE:

Cover baking dish with foil (sprayed underneath with oil to prevent cheese from sticking while baking). Bake for 45 minutes.  Remove foil and continue baking for 15 minutes, until lasagna is bubbly and golden on top. 

Remove lasagna from oven and let stand on wire rack, uncovered, for 15 minutes prior to slicing. Serve lasagna with your favorite dressed garden salad. ~ Enjoy!

SANDRA'S MAGNIFICENT 4-CHEESE LASAGNA (Serves 6)

A smaller lasagna recipe version I created for families 
consisting of fewer members. I also made a double batch;

one for this evening, and another for the freezer...

Prep: 30 Mins.
Bake: 45 Mins.
Servings: (6)

INGREDIENTS

Feel free to double the recipe to make it crowd-size, 
or a second batch for the freezer as I did!

Sauce:
1 lb. extra-lean moose burger
--(Or, venison, beef, elk, caribou, buffalo, etc., 
including the option to add Italian sausage, if preferred)
1 small yellow onion, chopped
1 small orange bell pepper, chopped (or your desired color)
1 garlic clove, minced
Pinch of red pepper flakes
1 (24 oz. jar) prepared marinara sauce
1 cup water
--(You need the addition of water so your sauce is a bit looser 
when using no-bake lasagna noodles, 
as they absorb quite a bit liquid while baking)
1 teaspoon Italian herb seasoning
1 teaspoon granulated sugar
1 teaspoon balsamic vinegar
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper

Cheese Mixture:
1 large egg
1 cup ricotta cheese
1/4 cup grated parmesan cheese; plus more for topping
2 cups shredded mozzarella cheese
1 cup shredded medium cheddar cheese
1/2 teaspoon Italian herb seasoning
1/4 teaspoon freshly ground pepper

6 no-boil lasagna noodles

Topping:
1/4 cup shredded parmesan cheese

Side dish options:
--Warm and Crusty Garlic and Parmesan Bread
--Garden and Cheese Salad topped with a Light Vinaigrette

METHOD

Preheat oven to 375 degrees. Spray a 9"x9" square baking dish and set aside.

In large skillet, brown the burger over medium-high heat until about 3/4 the way done.  Add the onion, bell pepper, and garlic. Stir mixture, and continue cooking for 5 minutes.  Add the remaining sauce ingredients, mix to incorporate, cover, and bring to a boil.  Reduce heat and simmer for 20 minutes.

Meanwhile, in a medium bowl, whisk the egg with ricotta cheese.  Add remaining cheese mixture ingredients, and fold with a spoon to incorporate.

Make an assembly line consisting of the skillet of sauce, bowl of cheese mixture, no-boil lasagna noodles, and prepared baking dish.  Spoon a bit of sauce bottom of baking dish.

Layer two no-boil noodles on top in a horizontal direction.

Place a layer of cheese mixture on top of noodles.

Repeat laying of ingredients in this manner 2 additional times. [Note: Ensure that the second layer of noodles are placed in a vertical direction, and the 3rd back to a horizontal direction, which provides for more uniform cutting when serving lasagna.] End with a generous layer of sauce and cheese mixture.Top with 1/4 cup of shredded parmesan cheese.

Lasagna ready to be covered and placed in oven...

Spray underside of tin foil (to prevent it from possibly sticking to cheese) and cover baking dish. Bake lasagna for 30 minutes. Uncover, and continue baking for an additional 15 minutes, until cheese is golden and lasagna is bubbly. Let lasagna stand to set for a minimum of 15 minutes prior to cutting. ~ Enjoy!

Plated lasagna with a nice garden salad
and parmesan garlic bread...

SANDRA'S AUTHENTIC PORK ADOBO

Believe me, you can never make enough of this Pork Adobo recipe
as it seems disappear in a flash...

Prep: 5 mins. 

Cook: 1 Hr.
Servings: (6 to 8)

INGREDIENTS:

2 lbs. pork sirloin tip roast, trimmed, and cut into 1-1/2" cubes (Purchased in a 2-pk @ Costco; used 2/3's of a 3lb. roast)
2 tablespoons light olive oil
4 cups hot water
½ cup apple cider vinegar
1/4 cup low-sodium soy sauce
½ teaspoon organic black peppercorns
5 cloves garlic, minced
1 tablespoon organic pickling spice
1 teaspoon organic chili powder
1 teaspoon organic ground cinnamon
2 tablespoons dark brown sugar
1 teaspoon organic ground paprika
4 tablespoons organic arrowroot powder [or cornstarch] (mixed w/1/4 cup cold water to dissolve and form slurry)

--Prepared steamed rice

Garnish:
--Toasted sesame seeds

METHOD

Begin preparing steamed rice.

Heat dutch oven to medium-high heat. When hot, add olive oil, then pork and sear for 5 minutes; turning and doing so on other side for an additional 5 minutes (try not to disturb chicken while browning). Add all other ingredients, except cornstarch and water for slurry, and reduce heat to medium-low. Cover setting lid slightly ajar, and simmer for 50 minutes. Remove lid, re-whisk the cornstarch and water slurry, and while gently stirring with a spoon add to pot and bring to boil to thicken.

Serve Pork Adobo over steamed rice and garnish with toasted sesame seeds.

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

Tip: Japanese Salad with Restaurant-Style Dressing (links provided below) pairs well as a side.  Also, if you do not like the pickling spice loose, simply tie in cheesecloth and toss in dutch oven.

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

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

SANDRA’S MEXICAN CHICKEN CORN TORTILLA LASAGNA

An ideal lasagna entree you’re able to prepare ahead of time and make

as mild or spicy to your heart’s content, including alternatively substituting chicken for precooked pork, beef, moose, venison, caribou, elk and so on...

Servings: (12)

Prep: 15 Mins.

Cook Time: 1 Hr.

INGREDIENTS

Lasagna:

1 (16 oz. can) refried beans

1 (1.25 oz. pkg.) taco seasoning

18 (6”) corn tortillas

3 chicken thighs, cooked and roughly shredded*

1 (15 oz. can) black beans, rinsed and drained

2 cups prepared salsa

1 (4 oz. can) fire roasted mild diced green chilies, drained

1 cup sour cream

1 red bell pepper, finely chopped

1 (2.25 oz. can) sliced olives, drained

2 cups shredded mozzarella cheese

2 cups shredded cheddar cheese

Garnish:

--Shredded romaine lettuce

--Diced fresh tomatoes

--Sliced pickled jalapenos

METHOD

Preheat oven to 350 degrees. Spray a 13”x9” baking dish, and set aside.

Place refried beans and taco seasoning in a small saucepan over low heat, mix to combine.  Stir occasionally, and heat until warm (so it spreads easily).

Repeat following layers 3 times in prepared baking dish: Arrange a layer of 6 corn tortillas in baking dish, top evenly with 1/3 refried bean mixture, 1/3 chicken, 1/3 black beans, 1/3 salsa, 1/3 green chilies, 1/3 sour cream, 1/3 bell peppers, 1/3 sliced olives, 1/3 mozzarella cheese, and 1/3 cheddar cheese.

Ready for the oven...

Spray bottom of foil (to prevent cheese from sticking) and cover lasagna, then bake for 45 minutes. Uncover, and continue baking for 15 minutes, until cheese is melted. 

Cut into squares, and serve topped with shredded lettuce, diced tomatoes, and sliced pickled jalapenos. ~ Enjoy!

Hot and ready to serve...

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

*Tip: I precooked 3 bone-in and skin-on chicken thighs covered with water in a medium saucepan, then added a bit of sea salt, freshly ground pepper, onion powder, and garlic powder. I brought the mixture to a boil, covered, then reduced heat to a simmer to gently boil for 25 minutes.  I cooled the thighs on plate, removed the skin and bones, then roughly shredded the meat.

SANDRA'S AMAZING ALASKA SOCKEYE SMOKED SALMON NOODLE CASSEROLE

A super flavorful smoked salmon
casserole that you'll
be making over and over again...

Servings: (6 to 8)
Prep. 15 Mins.
Bake: 30 Mins.

INGREDIENTS

*Pasta and peas:
4 cups dry egg noodles, prepared according to package directions
3/4 cup frozen peas

**Sautéed Vegetables:
1 tablespoon olive oil
½ medium yellow onion, chopped
2 ribs celery, cut in half lengthwise, and chopped
4 crimini mushrooms, cut in half, and sliced
2 cloves garlic, minced
Sea salt and freshly ground pepper, to taste

***Sauce:
1 (4 oz. can) diced fire-roasted green chilies, drained
1 cup milk
1 (10.75 oz. can) cream of mushroom soup
1/2 cup sour cream
1/2 cup mayonnaise
3/4 cup cheddar cheese, shredded
1/2 teaspoon worcestershire
1/2 teaspoon old bay seasoning
1 cup jarred Alaska sockeye smoked salmon strips, broken into large chunks
--(Available from http://www.alaskacannery.com/...aka Alaska Cannery and Smokehouse)

****Topping:
1 cup crushed french fried onions

METHOD

Preheat oven to 375 degrees. Prepare a 9”x13” baking dish by spraying with oil, and setting aside.

Prepare noodles according to package instructions just until al dente, adding peas during the last 2 minutes of cooking; drain both in a colander.

Meanwhile, add olive oil in a medium skillet over medium-high heat. Add the onions, celery, crimini mushrooms, and saute until onions are translucent. Add the garlic, sea salt and ground pepper, to taste, and saute 30 seconds longer, then remove skillet from heat.

In a separate large bowl, mix together drained chilies, milk, soup, sour cream, mayonnaise, cheddar cheese, worcestershire, and old bay seasoning. Gently fold in  drained noodles, peas, and smoked salmon chunks. Transfer mixture to the prepared baking dish; cover with foil, and bake for 20 minutes.

Remove casserole from oven and sprinkle crushed french fried onions evenly over the top, and then return to oven, uncovered, and continue baking 10 minutes longer, until heated through and top is golden. ~ Enjoy!

Pipin' hot out of the oven...

~~~~~~~~~~~~~~~~
Tip: I like to serve this Alaska Smoked Salmon Noodle Casserole with Sandra's Organic Fall Herb Garden Salad with Lemon-Honey-Dijon Vinaigrette:

Sandra's Organic Fall Herb Garden Salad 
with Lemon-Honey-Dijon Vinaigrette

SANDRA’S GRILLED HAM REUBEN SANDWICHES

The traditional method is to use Pastrami,
although I had Ham on-hand today ~
These are superb!

Serves: 2

Prep: 5 Mins. |
Grill: 4 to 6 Mins.

INGREDIENTS

2 teaspoon unsalted butter, at room temp

4 slices whole wheat bread

2 tablespoons mayonnaise

1-1/2 tablespoons ketchup

1 tablespoon gherkins, finely chopped

½ teaspoon lemon juice

4 slices *Dubliner cheese (or Jarlsberg or Swiss)

4 thin slices of quality ham

4 tablespoons sauerkraut, squeezed dry

***Suggested serving options:

--Prepared French fries, with ketchup for dipping

--2 dill pickles, halved lengthwise

METHOD

On a paper towel, spread each slice of bread with butter on one side, and flip them over.

Mix mayonnaise, ketchup, sweet pickles, lemon juice in a small bowl, and spread on each bread slice (non-buttered sides). Top spread with half the cheese, ham, sauerkraut, and remaining cheese. Top with other bread slices (sauce-side down).

Heat a large non-stick grill (or regular) skillet over medium heat. Grill sandwiches for 2-3 minutes on each side until bread is golden and cheese melts. Cut each sandwich diagonally in half and serve with French fries and ketchup for dipping, and dill pickle slices.

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

(*) – We purchased the 2-lb. Irish Dubliner cheese from Costco ~ It has a very distinct flavor with a hint of sweetness, and it's a fine melting cheese.  It’s also delicious as a snack with sliced apples!

SANDRA’S GRILLED ASIAN PORK SIRLOIN TIP ROAST

A perfect roast delicious as is,
including wonderful for pulled pork burgers
or sliced and dipped in hot mustard as an appetizer...

Prep: 10 Mins.
Marinate: 3 Hrs.
Grill: Appx. 1 Hr.-15 Mins.
--(Or, until internal temp. reaches 160 degrees)
Servings: (6 to 8)

INGREDIENTS:

2 pork sirloin tip roasts, about 2.5 lbs. ea. (4 to a package at Costco)

***Marinade:

2 tablespoons hoisin sauce (found in the Asian aisle of the market; an Asian BBQ-type sauce)
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon hot chili garlic sauce (found in the Asian aisle of the market)
1 inch fresh ginger root, grated
2 teaspoons fresh orange zest
1/2 tablespoon low-sodium tamari (soy sauce)
2 tablespoons ketchup
1-1/2 teaspoons organic curry powder

METHOD:

In a non-reactive 13x9x2” glass-baking dish, whisk all the marinade ingredients. Add the roasts to the baking dish, and turn and rub to evenly coat. Cover, and refrigerate for 2.5 hours, and remove from refrigerator to counter to come to room temperature for 30 more minutes, while preparing charcoal in grill (ample amount of charcoal placed on one ½ side, as in-direct grilling will be on other side with no charcoal).

Remove roasts from marinade; wiping off most of it, then toss marinade.  Grill marinated roasts over in-direct heat (no coals side of grate) at 350 degrees, with grilling lid on, until center is barely pink and registers 160 degrees internally (as roast temperature will continue to rise while resting), about 35 to 40 minutes per side.  Remove sirloin tip roasts from grill, and let rest for 5 minutes under a tent of foil for juices to redistribute, then carve into 1/8” thick slices against the grain. – Enjoy!

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

Tip:  Non-reactive bakeware is not metal or plastic, and instead it typically consists of glass, glazed ceramic, or stainless steel so as not to react with acidic ingredients found in most marinades.

SANDRA’S EASY SLOW-COOKER ASIAN BONELESS PORK RIBS

Oh my, these Asian Pork Ribs 
turned out spectacularly fabulous...
~~~~~~~~~~~~

I found my photograph and recipe 
are featured 

@ http://3quartslowcooker.net/
sandras-easy-slow-cooker-asian-ribs/

Serves: (4)
Prep: 10 Mins. |
Slow Cook: 5 Hrs.

Posted by Sandra

INGREDIENTS

3 lbs. boneless country-style pork ribs
1 medium yellow onion, cut into ½” wedges

***Sauce:
1/2 cup packed dark brown sugar
4 tablespoons tamari
--(aged soy sauce)
½ cup ketchup
¾ cup apple juice
2 tablespoons honey
2 tablespoons rice wine vinegar
½ teaspoon toasted sesame oil
2 garlic cloves, minced
½ teaspoon ground pepper
½ teaspoon ginger
¼ teaspoon red pepper flakes
½ teaspoon dry mustard

Garnish Ingredients:
--1 tablespoon sesame seeds (toast in dry skillet over low heat, until light golden brown)
--1 green onion, sliced

METHOD

Trim ribs of excess marbling, and wash and pat dry.

In a medium bowl, whisk the sauce ingredients.

Place onion wedges in bottom of the cold slow cooker; top with ribs, and then pour the sauce over them. Cover, and cook on low for 5 hours, until meat is tender.

Place ribs on a serving platter using tongs, and the caramelized onions along side; sprinkle with toasted sesame seeds, and green onions. ~ Enjoy!


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


Tip: I served these ribs with baked sweet potatoes, and a garden salad lightly drizzled with an Asian vinaigrette.

SANDRA'S FRESH TOMATO BASIL SOUP

A perfect silky soup when married 
with a nice hot grilled cheese sandwich...


[Featured on 9-13-11 at 
http://www.laurieconstantino.com/
resources/alaska-food-blogs/ 


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

Servings: (4 to 6)
Prep: 10 mins.
Cook: 50 mins.

Posted: by Sandra

INGREDIENTS

3 tablespoons olive oil
2 red onions, chopped
2 carrots, chopped
3 cloves garlic, minced
5 large tomatoes, chopped
2 teaspoons sugar
2 tablespoons tomato paste
1/4 cup fresh basil leaves, plus more for garnish
3 cups chicken broth
2 teaspoons balsamic vinegar
¼ teaspoon red pepper flakes
sea salt and pepper to taste
--Garnish options:
Croutons
Chopped basil

METHOD
Heat the olive oil in a dutch oven or large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for 10 minutes, until very tender. Add the garlic and cook for 30 seconds. Add the tomatoes, sugar, tomato paste, basil, chicken broth, balsamic vinegar, red pepper flakes, and sea salt and pepper to taste, stirring well. Bring the soup to a boil, lower the heat, and simmer uncovered for 30 to 40 minutes, until the tomatoes are very tender.

Carefully puree the hot soup with an immersion blender, regular blender, or a food processor. Reheat the soup over low heat just until hot, and serve with julienned basil leaves and/or croutons.

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

Tip: Some like to use cream, and if so, you can add about a cup of half-and-half just before pureeing.