SANDRA'S MARVELOUS MOOSEY MINI-MEATBALL OPEN-FACED SUBS

A wonderful and very comforting meal
served with local Alaskan Summer beer.
This marinara sauce will end up being your favorite of all time,
I'm sure...

Yields: (8, 6" long sub halves)
Prep: 15 Mins. 

Bake: 15 Mins. (Meatballs)
Bake: 5 to 7 Mins. (French Bread halves)
Simmer: 30 Mins.

INGREDIENTS

1" Mini-Meatballs:
--(Yields: 48 mini-meatballs)
1 lb. extra-lean burger (I used moose) 

1 large egg, slightly beaten

2 tablespoons milk

1/2 cup panko (Japanese breadcrumbs), or regular
1/4 cup grated parmesan cheese

1 garlic clove, minced

3 tablespoons red onion, finely minced

½ teaspoon ground mustard

½ teaspoon celery seeds

kosher salt and freshly ground pepper to taste

Be sure to have
Alaskan Summer Beer
on hand...

Marinara Sauce:
--(Yields: 5 cups)
1 tablespoon extra virgin olive oil
4 garlic cloves, minced
Pinch of red pepper flakes
2 teaspoons Italian seasoning herbs
2 teaspoons onion granules
1 (14 oz. can) Italian stewed tomatoes, with juices, broken into small pieces
2 (14 oz. cans) tomato sauce
2 teaspoons honey
1 teaspoon kosher salt
2 teaspoons aged balsamic vinegar

Subs:
1 Loaf of Sandra's Homemade French Bread
2 cups shredded mozzarella
2 cups shredded romaine

METHOD

Preheat oven to 350 degrees. Line a baking sheet with tin foil, spray with oil, and set aside.

In a medium bowl, mix together burger, beaten egg, milk, panko, parmesan cheese, minced garlic, minced onion, ground mustard, celery seeds, kosher salt, and freshly ground pepper. Roll into 1” balls (I do so using a small scoop to ensure meatballs are of uniform size).

Par-bake in preheated oven for 15 minutes, turning once half way through.

Meanwhile, in a heavy-bottom large saucepan heat the olive oil over medium-high heat. Add the garlic and red pepper flakes, saute for 30 seconds.  Add the Italian seasoning, and onion granules.  Pour in tomatoes with juices, tomato sauce, honey, and kosher salt; bring sauce to a boil. Reduce heat to low, then stir in  balsamic vinegar.

Add the par-baked meatballs, and gently fold to coat with sauce. Simmer, uncovered, on low for 30 minutes, while occasionally folding to continue to coat meatballs with sauce.

In the meantime, slice the french loaf in half lengthwise, and remove a bit of bread in the middle to form a slight well, then cut each half into quarters crosswise (ending up with 8 halves). Place on a foil-lined baking sheet and bake for 5 to 7 minutes until slightly crispy and golden.  

Spread a layer of shredded romaine among each loaf half, generously top with mini-meatballs and sauce, then sprinkle with shredded mozzarella. 

Serve with plenty of napkins. ~ Enjoy!

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

Tip:  The mini-meatballs and marinara sauce would also be fabulous if you wish to serve it over prepared spaghetti noodles.

SANDRA’S MARVELOUS HONEY-APPLE-BANANA MUFFINS

Warm, moist and delicious muffins

packed full of nutritious ingredients

guaranteed to start your day off with a smile...

Yields: 18 Cupcake-Sized Muffins

Prep: 15 Mins.

Bake: 16 to 18 Mins.

INGREDIENTS

1/2 cup unsalted butter, at room temperature

1/2 cup banana/strawberry Greek yogurt

2 eggs, at room temperature

1 teaspoon vanilla extract

1 cup mashed ripe bananas (I used 3 small)

3/4 cup honey

1 cup quick-cooking oats

½ cup whole-wheat flour

1 cup unbleached bread flour

1 teaspoon double-acting baking powder

1 teaspoon baking soda

½ teaspoon ground cinnamon

¼ teaspoon ground cardamom

¼ teaspoon freshly grated nutmeg

1/8 teaspoon ground cloves

1/2 teaspoon fine-grain sea salt

1 red delicious apple, washed, cored, (unpeeled) and finely chopped

½ tablespoon turbinado sugar (sugar in the raw)

METHOD

Preheat oven to 350 degrees.  

Place 18 liners among two cupcake tins, 

and fill water ¼ way up in empty cups of second tin 

to ensure even baking.  

Also, set aside a wire rack.

In a large mixing bowl, cream butter and yogurt using a hand mixer.

 Add eggs, vanilla extract, bananas, and honey, then beat to incorporate.

 Add one cup of oats on top of wet ingredients.

Place a sieve over bowl, and sift remaining 

dry ingredients over mixture.

 Using a wooden spoon, combine all ingredients just until moistened.

 Add the apples, and fold to incorporate.

 Fill paper-lined muffin cups three-quarters full using an ice cream scoop.  

Sprinkle top of each muffin with a pinch of turbinado sugar.

Bake for 16 to 18 minutes until muffins test done; 

turning half way through baking for even browning.

 Cool in pan for 10 minutes, 

and then remove to wire rack to finish cooling. 

Enjoy!

~~~~~~~~~~~

Tip:  If you prefer the larger muffin-sized version, spray muffin cups with cooking spray before filling and increase baking time accordingly.

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!