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 ULTIMATE ALASKA DUNGENESS CRAB SALAD

I keep the ingredients

to a minimum so the flavor of the
dungeness crab is paramount...

Servings: (4)

Prep: 5 Mins.

INGREDIENTS

4 cups iceberg lettuce, chopped or torn

1 tomato, chopped

1 rib of celery, sliced

1 green onion, sliced

½ teaspoon salad elegance

Pinches of fine-grain sea salt and white pepper

3 tablespoons mayonnaise

½ lb. ½ lb. cooked lump dungeness crabmeat, picked over

METHOD

Fresh-Cooked Lump
Alaska Dungeness Crabmeat

In a medium bowl add all the salad ingredients, except the crabmeat, and mix to combine.  Gently fold in the crabmeat, just until incorporated. Transfer crab salad to individual bowls, and serve. ~ Enjoy!

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!

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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!


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

MAX’S SUPERB DEER CHOPS

The most prized section of the 
deer is its venison backstrap...

Yields: (10 to 12 chops)
Prep: 5 Mins. |
Cook: 6 Mins. |
Stand: 5 Mins.

Posted by Max via Sandra

INGREDIENTS

1 side of boneless venison backstrap, cut evenly into 1” thick medallions
½ tablespoon butter
1 tablespoon olive oil
1 egg, beaten
½ cup all-purpose flour
kosher salt, ground pepper, and garlic powder, to taste

Garnish:
--a handful of freshly chopped parsley

METHOD

Prepare the beaten egg in a shallow bowl. Place the flour in another shallow dish.

Dry off the deer chops with paper towel, and dredge individually into the beaten egg, and then into the flour; pressing to evenly coat.

Heat the butter and oil (to prevent butter from burning) in a large non-stick skillet to medium-high heat. Place the medallions into skillet, not touching, and season each with kosher salt, ground pepper, and garlic powder, to taste. Sear for 3 minutes without disturbing, and then flip and re-season, to taste. Continue searing this other side without disturbing for 3 more minutes. (Please do not overcook, or the deer chops will become tough and dry.)  Remove medallions to a plate, and lightly tent with foil and let the deer chops stand for 5 minutes to allow juices to redistribute.

To serve, sprinkle with freshly chopped parsley, along with your favorite steak sauce (A-1 for me, although Max swears by ketchup ;-)

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Tip: We served this with Sandra's Quicker and Flavorful Baked Sweet Potatoes, and Sandra's Caesar Salad with Fresh Croutons

SANDRA'S PERFECT VENISON/MOOSE/BEEF ROAST with VEGETABLES and GRAVY DINNER – Every time!

This is an ultimate weekend dinner when you're busy,
just place a frozen roast with its trimmings (at the times noted)
into the oven, and
your complete dinner is ready
if you also make your rice ahead of time
so it is ready when your roast and veggies are...

To make a tender Venison Roast, place it “frozen” into a low temperature oven ~ 

and smell the happiness do its work...

Servings: (6 to 8)
Prep: 10 Mins. |
Braise in Oven: 3 to 4 Hrs.,
--depending roast size
and desired doneness

Posted by Sandra

INSTRUCTIONS

***Cook for the first 2 hours:
4 lb. frozen venison roast, trim outer side of excess fat (or moose, or beef roast)
1 (15 oz. can) beef broth
1 cup water
2 (.087 oz.) pkgs. dry pork gravy mix (I prefer McCormick’s Brand)
2 garlic cloves, chopped
2 tablespoons red wine vinegar
1 tablespoon worcestershire sauce
2 bay leaves
1 teaspoon kosher salt
½ teaspoon ground pepper

***Add and cook for an additional 2 hours:
1 medium onion, chopped
2 russet potatoes, peeled and cut into 1.5” cubes
2 handfuls of baby carrots
2 ribs of celery, cut into 1.5” chunks
8 whole crimini mushrooms

***Serving (Options)
--Horseradish Sauce (for recipe, click here: Sandra's Kicker Horseradish Sauce ~ THIS IS A MUST!!!
--Prepared steamed rice

METHOD

Preheat oven to 275 degrees.

Place frozen venison roast trimmed of excess fat into dutch oven, along with remaining ingredients. Cover to dutch oven, and cook for 2 hours.

Remove dutch oven, and add the veggies, and place back in oven, covered, and cook for 2 more hours, or until your desired doneness is reached when inserting a meat thermometer into the center of roast, refer to the chart below* (Note: The Venison Roast will increase 5 to 10 degrees more while it stands.) When desired doneness is reached, let Venison Roast stand for 5 minutes out of the oven prior to serving for the inner juices to redistribute before carving.

Meanwhile, about an hour prior to the Venison Roast and veggies being done, begin preparing the Kicker Horseradish Sauce and refrigerate it 1 hr. prior to serving, including starting the steamed rice.

*Doneness Chart: Internal Temperature of Venison Roast (or Moose, or Beef) will read:
--Medium-rare is 135-140
--Medium is 140-145
--Medium-well is 150-155
--Well-done is 155-160

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


Tip: If you prefer a thicker sauce, remove and roast to a platter to rest. Place the dutch oven on the stovetop over medium-high heat, and mix a slurry consisting of equal parts  (about 2 tablespoons) of water and cornstarch and add slurry to the sauce while whisking, and continue cooking just until a boiling point is achieved.

SANDRA'S BLACKENED SEASONING BLEND (I)

A wonderful seasoning
that is equally wonderful
when cooking using the proper
method, I have provided several recipes
on this site, just search...

INGREDIENTS

4 teaspoons ground smoked paprika
2 teaspoons dried thyme
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons brown sugar
2 teaspoons fine-grained kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon ground cayenne pepper
1 teaspoon dried Mexican oregano
3/4-teaspoon ground cumin
1/4-teaspoon freshly ground nutmeg

METHOD

Mix all ingredients in a small bowl until well combined.

Store in a “labeled” airtight container in your pantry.

Use in all recipes that call for blackened seasonings; plus let your imagination run wild and make up your own!  I use this by drying and then brushing a light coating of olive oil on halibut, salmon, chicken, or steak, then liberally covering it in the blackened seasoning. Place the prepared seafood or meat in a cast iron skillet over high heat, or outdoor grill, or broiler and cook.


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


TIP: When using dry spices place in palm first and rub with finger to activate oils before adding to recipes.

SANDRA'S HOMEMADE ROASTED RED PEPPER SAUCE

A fantastically versatile sauce
that is great with most any seafood, shellfish,
meat, or poultry entree...

Yields: (3/4 cup)
Prep: 10 mins.

Posted by Sandra

INGREDIENTS:

4 whole jarred roasted red bell peppers
1 tablespoon fresh parsley
¼ cup sour cream
¼ cup mayonnaise
1 teaspon lemon juice
1 teaspoon worcestershire sauce
1 teaspoon honey
--(For the homemade recipe click here:  Alaska Fireweed-Clover Honey)
2 teaspoons red wine vinegar
1 clove garlic, grated
1 teaspoon onion, grated
Kosher and ground pepper, to taste

METHOD

Puree the all the ingredients in the blender, taste for seasoning, and add salt and pepper as desired. - Enjoy!


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Tip: Can be refrigerated up to 2 days. This sauce is wonderful with seafood, or as a dip for jalapeno poppers, chicken tenders, etc. It is also great as a sandwich spread, or a salad dressing, or toss with prepared pasta.

SANDRA'S APRICOT-DIJON GLAZED PORK CHOPS

Super moist and delicious
method in which to prepare pork chops
for a quick and easy family meal...

Servings (4)
Prep: 5 mins. |
Cook: 25 mins.

INGREDIENTS:

Pork Chops:
4 pork chops, 1/2" thick
1 tablespoon olive oil
1 medium onion, cut into rings
Kosher salt and freshly ground pepper

Apricot-Dijon Glaze:
1 (11.5 oz. can) apricot nector (I prefer Kern’s)
1 tablespoon dijon mustard
½ teaspoon Italian seasoning herb blend

METHOD:

Trim excess fat from chops, and sprinkle with kosher salt and ground pepper. Heat a large skillet over medium-high heat, add oil oil, and sear chops on both sides. Remove chops to a plate. Reduce heat to medium, add onions, and cook, while occasionally stirring, until translucent. Slide onions to one side of skillet, and return chops to to the other side.

Combine apricot-dijon glaze ingredients in a small bowl, then pour over chops and onions.

Cover skillet and reduce heat to medium-low and simmer for 15 minutes, until meat is tender and cooked through (turning the chops mid-way), or until center reaches 155 degrees.

--(I like to serve the glazed pork chops with steamed brown rice, and sautéed zucchini & yellow squash.)--

**IMPORTANT**: If using thicker than 1” chops, cook covered over medium-low heat for 30 minutes (turning the chops mid-way), or until center reaches 155 degrees.

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TIP: This apricot-dijon sauce is also wonderful with halibut, salmon, chicken, or adding to pork roast to thicken drippings for gravy.

SANDRA'S SWEET and SOUR CLASSIC RECIPE for many types of MEATS OR POULTRY

A perfectly seasoned and flavorful
recipe that'll quickly become
your quick go-to and main-stay recipe
when you're craving sweet and sour...

Servings (4)

Prep: 10 mins |
Cook: 20 mins

Posted: by Sandra

INGREDIENTS:
·  1 pound beef tenderloin (or moose/venison/buffalo/chicken/pork)
· 1 tablespoon vegetable oil
· 1/2 medium onion, julienned
· 1/2 medium green bell pepper, julienned (or red)
· 1 can (8 ounces) pineapple chunks in juice, (do not drain)

***Sauce:
· 1-1/4 cups water
· 1/4 cup dark brown sugar
· 1/4 cup apple cider vinegar
· 1/4 cup ketchup
· 1 tablespoon soy sauce
· 2 tablespoons cornstarch

---Prepared steamed rice

METHOD

Cut meat with grain into 1" strips; cut strips across the grain into 1" cubes.

In a glass measuring cup, whisk all the sauce ingredients and set aside.

Heat large skillet over medium-high heat. Add oil; rotate skillet to coat. Add moose meat and let brown, add onion and continue cooking for 2 minutes, and then add bell pepper and continue cooking for 2 more minutes. Stir in pineapple with its juice and heat to boiling; reduce heat to medium. Whisk sauce ingredients together to re-combine cornstarch in bottom of bowl, and then slowly pour in sauce mixture while stirring for 2 final minutes until sweet & sour thickens.

Serve sweet and sour over steamed rice.

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Tip:  When I use moose or venison tenderloin, I brown the meat and let it simmer in a bit of beef broth on low heat for about 1-1/2 hours, just to ensure it is tender.  I then re-crisp it by browning it again by following the above recipe.

SANDRA'S VENISON CRACKED-BLACK STEAK

This is one of our must-have entrees 
after the Southeast Alaska
fall deer hunting season is over...

Serves (4)
Prep Time: 5 mins. |
Sear: 15 mins.

Posted by Sandra

INGREDIENTS

2 pounds 1" thick venison steaks (deer meat)

2 teaspoons roughly cracked black pepper

2 teaspoons course kosher salt

1 tablespoon unsalted butter
1/2 tablespoon extra virgin olive oil

METHOD

Dry the venison steaks with paper towels.  Rub lightly with some olive oil, and season generously with cracked pepper and course salt.

Melt butter in a small saucepan over low heat; skim off solids (the 'milky' substance that forms) and discard.

Transfer clarified butter with the olive oil to a large skillet and heat over medium-high heat. Saute venison steaks in large skillet for about 7-1/2 minutes each side to sear for medium rare, a total of 15 minutes.

Remove from heat and let stand for 4 to 5 minutes to allow juices to redistribute before slicing against the grain, diagonally, into long strips. Serve immediately. ~ Enjoy!