SANDRA'S TERIYAKI SAUCE (Homemade)

An easy and tasty option to make your own Teriyaki Sauce.

I always have some of this Asian sauce on hand for those last-minute stir-fry recipes
for quick meal options on those busy nights...

Prep: 5 Mins.
Yields: 1 Pint (2 Cups)

1-½ cups dark brown sugar

½ cup low-sodium soy sauce

½ cup low-sodium chicken broth

2 tablespoons hoisin sauce (An Asian-style barbecue sauce)

1-inch piece of fresh ginger, grated (or 1 teaspoon ground)

2 garlic cloves, grated

½ teaspoon freshly ground pepper

METHOD

Add all ingredients to a nonreactive (glass/ceramic) bowl, and whisk to combine. Use in your favorite teriyaki recipe or as a marinade, including basting grilled meat, poultry, fish, and shellfish.

Store in an airtight jar in refrigerator~ Enjoy!

SANDRA’S CREAMY HONEY POPPY SEED DRESSING

A sweeter version of another one of my
favorite 'go to’ salad dressings.
It's so delicious I simply crave it at times...

Yields: (1 cup)

Prep: 5 Mins.

INGREDIENTS

1/3 cup fireweed honey

2 tablespoons champagne vinegar

2 teaspoons poppy seeds

¾ cup mayonnaise
Pinch of fine-grain sea salt

METHOD

Whisk all ingredients in a small bowl, and store covered in a glass or ceramic non-reactive container for up to two weeks in refrigerator.

A fantastic salad dressing, or to marinate chicken, halibut, or pork in prior to grilling. ~ Enjoy!

I made Sandra's Crazy-Delicious Grilled Chicken Cranberry Salad using this fabulous dressing:

Crazy-Delicious Grilled Chicken Cranberry Salad

SANDRA’S QUICK N’ HEALTHY PICKLED CUCUMBERS and RED ONIONS

A favorite snack of mine to munch on
during mid-day,
or I use these pickled veggies
as a quick addition to salads,
sandwiches, burgers,
or as a side dish...

Exciting: My recipe was recently featured  on
http://thehomesteadsurvival.com/pickled-cucumbers-red-onions-recipe/

Servings: (6)

Prep: 10 Mins.

Marinate: 1 day

INGREDIENTS

1 medium unpeeled organic cucumber

--score outside flesh lengthwise using a fork, and cut into ¼” slices

¼ organic red onion, cut into ¼” strips

½ teaspoon celery seeds

Pinch of kosher salt

Pinch of granulated sugar

¼ cup apple cider vinegar 

1-3/4 cup cold filtered water

METHOD

Layer the cucumber slices in a wide-mouth pint-sized canning jar, add a pinch of celery seeds, and a layer of red onion strips.  Repeat this layering until jar is filled.  Add the pinches of kosher salt and sugar on top.  Fill jar with the apple cider vinegar and filtered water.  

Cover jar, and store in refrigerator to marinate for 1 day.  

Serve as a snack, side dish, or on your favorite sandwiches and burgers, or an addition to salads. ~ Enjoy!

SANDRA'S HOMEMADE YOSHIDA SAUCE

A very tasty Asian flavored
sauce that I use in many, many of my recipes...

Yields: (Appx. 4 cups)
Prep: 10 mins. |
Cook: 20 mins.

Posted by Sandra

INGREDIENTS:

2 cups low-sodium soy sauce
¾ cup dark brown sugar, divided
¾ cup white sugar, divided
½ onion, grated
1 inch of fresh ginger, grated
1 garlic clove, grated
1 cup honey (for homemade recipe click here:  Alaska Fireweed-Clover Honey)

METHOD:

Combine soy sauce, ½ cup dark brown sugar, ½ cup white sugar, grated onion, ginger, and garlic to a large saucepan. Bring mixture to a boil, and then reduce heat to low and simmer for 15 minutes. Pour the remaining dark brown sugar and white sugar, and honey into the saucepan. Bring to a boil (the mixture will rise and foam), when it doubles in size, remove the pan from heat, and cool.


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


Tip: You can use this as a marinade for most types of meat, poultry, or seafood; as a sauce addition, or where I incorporate this in many of my recipes. – Enjoy!

SANDRA'S SUPERB GRILLED SALMON KABOBS

What a blast to prepare,
and they surely provide for a
spectacular and
scrumptious presentation...

Servings: (4 = 2 skewers ea.)
Prep: 10 mins. |
Grill: 10 mins.

You will need 8 (10”) skewers.  Pre-soak wooden skewers for 30 minutes in water beforehand, or use metal skewers.

INGREDIENTS

2 teaspoons fresh dill, minced (or ½ teaspoon dry)
2 teaspoons olive oil
2 cloves garlic, minced
1 teaspoon freshly grated lemon zest
1 teaspoon lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 lb. salmon fillet, skinned and cut into 1”x2” pieces

--Prepared pita bread, cut into triangles (for serving)

METHOD

Preheat indoor/outdoor grill to medium-high heat. Oil a folded paper towel, hold it with tongs, and rub it over the rack or grill pan.

Combine dill, oil, garlic, lemon zest, lemon juice, kosher salt and freshly ground pepper in a medium bowl. Add salmon; toss to coat. Cover and marinate for at least 15 minutes, but no longer than 30 minutes, turning once.

Divide salmon pieces among 8 skewers (discard the marinade). Grill the skewers, carefully turning once after 5 minutes (if using metal skewers, use oven mitts because they’ll be ‘hot’), continue cooking salmon until cooked through, 8 to 10 minutes total (do not disturb them otherwise). Serve immediately with pita triangles - Enjoy!


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

Tip: You can also make vegetable kabobs at the same time using red onion, red bell pepper, and tomato chunks drizzled with olive oil, kosher salt and ground pepper on alternate skewers, just as I did (only put them on 10 mins. earlier, as they take a bit longer to cook.)