SANDRA'S HEALTHIER PEL'MENI in 5-MINUTES

My healthier version of pel'meni in 5 minutes...
we're nearly addicted to 'em 😃 they're that good, really...

Servings: (2)
Prep//Cook: 5 Mins.

INGREDIENTS:

14 frozen potstickers (Costco Bibigo veggi brand)
1 tablespoon coarse sea salt
2 tablespoons unsalted butter (Costco brand, again)
1 tablespoon dry cilantro (McCormick Signature Gourmet brand)
1 tablespoon sriracha
1 tablespoon rice vinegar
1 tablespoon sour cream

METHOD:

Bring 4 quarts of water to boil in a medium sauce pan/pot.

In the meantime, melt 2 tablespoons unsalted butter in a large ramekin in the microwave for about 1.5 minutes. Add the dry cilantro leaves and let bloom for a couple of minutes (they need the melted butter to do so).

When water comes to a boil, add the sea salt (doing so just beforehand or it will pit your pot). Add the potstickers and wait until they float, set your timer for 2 more minutes (al dente is not good in this recipe). Remove potstickers with a spider or slotted spoon, blot on paper towel to remove excess water, then place 7 in each of the 2 serving dishes.

While you're waiting for the potstickers to finish cooking the last minute, add the sriracha and rice vinegar to the ramekin butter mixture; whisk to combine.

To serve, to the added potstickers in the serving dish, drizzle them with the butter sauce from the ramekin, then place the sour cream, split in half, alongside each (I like to do so in a mini-ramekin). ~ Enjoy!

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Tip:
Of course, fresh cilantro is best although this is my go-to when it's not readily on hand, which works quite nicely.

SANDRA'S MINI-MARGARITA PIZZAS UNDER 10 MINUTES

These are fantastically easy 
and oh so flavorful!

Yields: (4 Mini-Pizzas) | Servings: (2)

Prep: 5 Mins. |
Bake: 3 Mins.

Posted by Sandra

INGREDIENTS

2 english muffins, split in half

1 teaspoon olive oil

8 ripe tomato slices

Fine-grained sea salt and freshly ground pepper, to taste

Pinches of ground oregano

Pinches of dried basil

¼ cup shredded mozzarella

Pinches of dried parsley

METHOD

Preheat oven to 500 degrees.  Line a baking sheet with foil, and set aside.

In a toaster, toast the english muffin halves just until lightly brown.  Use a pastry brush and lightly brush them cut-side up with olive oil, and place the tomato slices on top of each.  Sprinkle the tomato slices with sea salt and freshly ground pepper, to taste, including pinches of oregano, and basil.  Top all four mini-pizzas generously with mozzarella, and a light sprinkling of parsley.

Place all four mini-pizzas onto the lined baking sheet, and bake for 3 to 4 minutes, just until the mozzarella is light golden and bubbly.  Serve immediately – Enjoy!

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Tip: Please feel free to use fresh herbs ~ I only had dried/ground on hand today when creating this recipe.  I served these mini-pizzas with a fresh garden salad tossed with light vinaigrette.

SANDRA'S SUPERB SHRIMP and ANGEL HAIR PASTA (in 10 minutes)

What a pleasant entree when
your're lucky enough to have beautiful shellfish
such as this...

Servings: (2)
Prep: 5 Mins. |
Cook: 5 to 7 Mins.

Posted by Sandra

INGREDIENTS

1/4 lb. angel hair pasta (1/4 of a box)
2 tablespoons butter
2 tablespoons olive oil
2 garlic cloves, minced
1 lb. shrimp/prawns – peeled and de-veined
Kosher salt and fresh ground pepper, to taste
2 tablespoons fresh parsley, chopped (divided)
1/4 cup parmesan cheese

--Prepared garlic/cheese bread

METHOD

If you are baking store-bought garlic/cheese bread, you may want to start baking it so it is done at the same time as your Superb Shrimp and Angel Hair Pasta dish.


Cook angel hair pasta according to package directions; boil for about 5 minutes. Drain in colander, and set aside; while reserve 1/2 ladle of pasta water.

Meanwhile, while pasta is cooking, heat the butter and olive oil over medium-heat in a large non-stick skillet, and add garlic, shrimp, kosher salt and ground pepper to taste, and 1 tablespoon fresh parsley. Saute for about 2 minutes per side for shrimp, just until pink when they have a “loose curl” – (please do not overcook to a tight curl stage or they will be too tough). Toss in the drained angel hair pasta, parmesan cheese, and 1/2 ladle of pasta water; tossing to combine. Pour immediately onto a serving platter and top with the remaining tablespoon of fresh parsley, and serve with the garlic/cheese bread placed along side. ~ Enjoy!


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Tip: If using large Alaska prawns as I have in the above-photograph, please increase the sautéing time to 3 minutes per side - And, if your shrimp are different sizes, cook the larger ones first for a minute or so before adding the smaller ones.

SANDRA'S HOMEMADE RUSSIAN DRESSING

A tangy delicious dressing that I use
with many salads, including my
awesome Taco Salad...

Yields: (1/2 cup)
Prep: 5 mins.

Posted by Sandra

INGREDIENTS:

1/3 cup ketchup
2 tablespoons honey
2 tablespoons red wine vinegar
Pinch of salt
3 tablespoons grated onion
1 teaspoon worcestershire
3 tablespoons olive oil


METHOD:

Whisk all ingredients in a medium-sized bowl until emulsified. Place into refrigerator in an airtight, covered, glass container. – Enjoy!