SANDRA'S ALASKAN SWEET-N-TANGY MEATBALLS

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

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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 SPICE 'N EVERYTHING NICE COOKIES

I was in a creatively baking mood today when I came up with this new recipe for these
light, lovely, and spicy cookies!

I've made this recipe so it creates only 3-1/2 dozen,
which works incredibly nice in a smaller batch for our 2-person household...

Yields: (3-1/2 doz)

Prep: 15 Mins.

Bake: 10-12 Mins.

INGREDIENTS

1/2 cup unsalted butter, room temperature

1/2 cup granulated sugar (plus more for rolling cookie balls)

1/2 cup quality molasses

1 large egg

1 teaspoon vanilla extract

2-1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1/4 teaspoon fine-grain salt

METHOD

Preheat oven to 350 degrees.  Set a couple of baking sheets aside lined with silpat liners or parchment paper. Set a baking rack aside as well for cookies to fully cool. Place a 1/2 cup granulated sugar in a small bowl (to roll formed cookies into prior to baking).

In a stand mixer bowl, add butter, sugar and molasses, and beat to combine. Add egg and vanilla extract; mix to combine. Place a sieve over wet ingredients and add flour, baking soda and powder, ginger, cinnamon, cloves, and salt; sift over top. Mix dough just until fully combined. (Do not over mix or cookies will become tough.)

Using a miniature scoop, scoop up dough to evenly form 1" balls and roll in sugar in the small bowl. Repeat until all cookies are formed. Place cookies 1" apart on prepared baking sheet and bake for 10 minutes (softer cookies) or up to 12 minutes (crispier cookies). Once cookies are done, leave hot cookies on sheet for 1 minute, then transfer to baking rack to fully cool prior to storing in an airtight container. ~ Enjoy!

SANDRA’S OVEN-BAKED ALASKA DUNGENESS CRAB ‘N ARTICHOKE DIP

An epic recipe that’s truly addicting,

and lets the dungeness crab be the shining star...

Serves: (10 to 12)

Prep:10 Mins.

Bake: 30 Mins.

INGREDIENTS

Dip:

1 (8 oz. pkg.) cream cheese, room temperature

1 cup grated medium cheddar cheese

1/2 cup grated mozzarella cheese

1/2 cup mayonnaise

1 teaspoon freshly squeezed lemon juice

3 green onions (green parts only), finely chopped

Dash of cayenne pepper

1-1/2 teaspoons old bay seasoning

1-1/2 cups cooked dungeness crab meat, drain any liquid, if present

--(About 1 shucked dungeness crab)

1 (7 oz. jar) quartered artichoke hearts in water, drained, and roughly chopped

--[Please do not use marinated artichokes,

as they have too strong of a flavor profile for this dish]

For scooping:

--Butter crackers (I used Club), or toasted French bread slices

METHOD

Preheat the oven to 350 degrees. Spray a 9” round (or square) ovenproof baking dish, and set aside.

In a medium bowl, add cream cheese, cheddar cheese, mozzarella cheese, mayonnaise, lemon juice, green onions, cayenne pepper, and old bay seasoning. 

Very gently fold in the crab meat and artichokes (taking care not to break them apart).

Transfer mixture to prepared baking dish. Lightly sprinkle top with paprika.  

Bake, uncovered, for 30 minutes, until lightly golden on top.

Serve immediately with butter crackers or toasted French bread slices.

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Tip: This is an amazing dip you’re able to make ahead of time and refrigerate, just ensure you remove it 30 minutes to reach room temperature prior to baking.

The story behind this incredible dungeness crab:
My husband and I recently launched our skiff to go king salmon fishing and came upon this dungeness crab crawling in the saltwater shallows; hence we were able to net it and haul it aboard. Shortly thereafter, the crab ended up crawling under the rear floorboard of the skiff while we were fishing, so we had to locate its whereabouts with the help of a camera and coat hanger upon our arrival back home. Yes, he definitely made for a mighty fine hot crab 'n artichoke dip...

SANDRA’S 30-MINUTE POTATO ‘N BACON CHOWDER

A welcoming hot chowder

on a blustery winter day that takes

minimal time to prepare...

Servings: (4)

Prep: 5 Mins.

Cook: 30 Mins.

INGREDIENTS

4 strips center-cut bacon, cut into ½” wide slices

½ yellow onion, chopped

½ red bell pepper, chopped

2 ribs celery, chopped

2 garlic cloves, minced

¼ cup all-purpose flour

3 cups low-sodium chicken broth

3 russet potatoes, peeled, and cut into ½” cubes

1 teaspoon old bay seasoning

1 teaspoon dried basil

½ teaspoon white pepper

½ cup condensed milk (not sweetened)

--Fresh sprigs of parsley for garnish (optional)

METHOD

Brown bacon until crispy in a medium heavy-bottom saucepan over medium-high heat.  Retain drippings, and remove bacon to drain on paper towel.

To the saucepan drippings, add the onion, bell pepper, and celery.  Saute until onions are translucent.  Add garlic; saute for 30 seconds. Add flour, and stir to fully incorporate while cooking for 1 minute.

Add chicken broth to saucepan; stirring to incorporate.  Add potatoes, old bay seasoning, basil, and pepper.  Bring to boil, and reduce to low to simmer for 20 minutes, while occasionally stirring, just until potatoes are tender.

Add drained bacon and milk to chowder; stirring to combine.  Cook for an additional 2 to 3 minutes, just until thoroughly heated (do not boil).

Ladle chowder into 4 serving bowls and garnish with sprigs of parsley. ~ Enjoy!

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Tip:  I served the delicious hot chowder with warm French bread slices, and a nice garden salad drizzled with vinaigrette.

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!

SANDRA’S TRIED N’ TRUE ALASKA KING SALMON-BAKE-STYLE FILLETS

A simple and fabulous

way to get that local

Alaska Salmon-Bake-Style

essence at home...

Servings: (4)

Prep: 5 Mins.

Grill: 15 to 20 Mins.

INGREDIENTS

4 (8 oz.) boneless, skin-on, 2” thick salmon fillets

Kosher salt and freshly ground pepper

6 tablespoons dark brown sugar

4 tablespoons butter

2 tablespoons lemon juice

Side options:

--Prepared steamed rice

--Prepared garden salad

METHOD

Prepare grill by placing charcoal in a pile on one side of grill (direct heat), and the opposite side without charcoal (in-direct heat).

Meanwhile, melt the butter in a skillet over medium heat, add lemon juice and brown sugar, and cook just until melted while whisking. Brush the sauce over the salmon fillets.

Place salmon fillets presentation-side down on grill over (direct heat), cover, and grill for 7 to 10 minutes.  Flip the fillets over to the (in-direct heat) side of grill and baste with sauce, cover, and continue grilling for another 7 to 10 minutes; time will vary depending upon thickness of fillets.

Serve grilled salmon fillets with sides of steamed rice and a nice garden salad. ~ Enjoy!

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Tip:  This also works well baked in a 400 degree oven for the same about of time, although no flipping is required, just place the fillets in the sprayed baking pan skin-side down.

SANDRA’S ASIAN SWEET N’ SOUR DIPPING SAUCE

A great Sweet N’ Sour dipping sauce
for potstickers, egg rolls,
and many other Asian appetizers,
including seafood
such as scallops and shrimp...

Yields: (Appx. ½ cup)

Cook: 5 Mins.

INGREDIENTS

1/3 cup rice vinegar

4 tablespoons brown sugar

1 tablespoon ketchup

2 teaspoons low-sodium soy sauce

1 tablespoon crushed pineapple

2 teaspoons cornstarch mixed with 4 teaspoons water

METHOD

Whisk the rice vinegar, brown sugar, ketchup, soy sauce, and pineapple together and bring to a boil in a small pot over medium heat. Whisk together the cornstarch and water, add to the other ingredients in pot, and stir to thicken. ~ Enjoy!

SANDRA’S WHOLE CRANBERRY N’ FRESH ORANGE BREAD

I make this bread year round,
not just during the holidays
because it’s so delicious,
and I always have
frozen cranberries on-hand...

Servings: 10 to 12

Prep: 20 Mins.

Bake: 1 hr. -15 Mins.

Posted by Sandra

INGREDIENTS

2 cups all-purpose flour, sifted

1 cup granulated sugar

¼ cup dark brown sugar

1-1/2 teaspoons pumpkin pie spice

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon fine-grain kosher salt

1 large egg

1 tablespoon freshly grated orange zest

¾ cup freshly-squeezed orange juice (It turned out to be 2 medium oranges that I squeezed for juice; and 1/2 an orange zested)

2 tablespoons unsalted butter, melted

1 vanilla bean, split, and scraped to remove seeds

2 cups fresh or frozen cranberries

-- Cream Cheese, at room temperature (For spreading later on warm bread slices).

METHOD

Preheat oven to 350 degrees.  Spray a loaf pan, and set aside.  Take cream cheese out of refrigerator, and set aside to come to room temperature while loaf is baking.

Ready for the oven...

In a large bowl, beat egg, and add orange zest and juice, melted butter, and vanilla bean seeds.  Sift flour through a sieve into the large bowl, and add the remaining dry ingredients to wet ingredients, and stir just until moistened; batter will be rather thick.  Gently fold in cranberries. Spoon batter into prepared loaf pan.

Hot n' fresh out of the oven...

Bake for 1 hr. and 15 minutes, or until a toothpick inserted in center comes out clean. Cool in loaf pan for 15 minutes before removing and placing on a wire rack.

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Tip:  This bread is fantastic when toasted, then spread with cream cheese as well.  Also, you are free to make muffins rather than a loaf, simply adjust your baking time accordingly.

MOSCOW MULE COCKTAIL HOUR

This refreshing beverage was served 

to my husband sometime ago by a 

friend while on a trip to Fairbanks, Alaska. 

We recently made this cocktail 

while eating dinner and watching a 

Mariners game with an out-of-town 

guest here in Juneau.

(BTW: The recipe is listed directly on 

each Cock ‘n Bull Ginger Beer bottle.)

Servings: (4)
Prep: 5 Mins.

Posted: by Sandra

INGREDIENTS

6 ozs. (jiggers) vodka
2 fresh limes, halved crosswise and juiced, reserving 4 squeezed lime halves
Ice cubes
4 (12 oz.) chilled Cock ‘n Bull Ginger Beers
--(A bottled, non-alcoholic beverage found at Fred Meyer in the grocery section)

METHOD

In a glass pitcher, add all the ingredients and toss in the squeezed lime halves, give it a good stir, and pour into 4 glasses. – Enjoy!

SANDRA'S FRESH STRAWBERRY N’ RHUBARB PIE

A tremendously tasty go-to
recipe this time of year
when there's an abundance
of fresh rhubarb in the garden...

Servings: (8)
Prep: 20 mins. |
Bake: 1 hr.

INGREDIENTS:

***Crust:
2-1/2 cups all-purpose flour
2 tablespoons granulated sugar
½ teaspoon pumpkin pie spice
½ teaspoon fine-grained kosher salt
1 cup unsalted butter, cold and cut into pieces
4 to 8 tablespoons cold water


***Filling:
2 cups fresh strawberries, hulled and quartered
3 cups fresh rhubarb, cut into small cubes
1 teaspoon pumpkin pie spice
½ cup dark brown sugar
½ cup granulated sugar
2-½ tablespoons cornstarch
½ teaspoon fine-grained kosher salt
2 tablespoons freshly grated orange zest
2 tablespoons unsalted butter, cut into small cubes

***Topping:
1 tablespoon milk
1 tablespoon raw sugar (or granulated sugar)

METHOD:

Move rack to lowest position and preheat oven to 400 degrees. (Place a foil-lined baking sheet in oven to preheat as well.)

Combine flour, sugar, pumpkin pie spice, and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles pea-sized coarse crumbs. Stir in enough water with fork, just until flour is moistened. Shape pastry dough into a ball, and divide in half. Shape each half into a ball; flatten slightly and cover each in plastic wrap. Chill crust for 1/2 hour. Remove one ball of crust, and roll out onto a lightly floured surface into a 12" circle. Fold into quarters. Place into 9-inch glass pie pan; unfold, pressing firmly against bottom and sides. Trim crust to ½” from edge of pan, and set aside.

Combine all filling ingredients in large bowl, folding lightly to evenly coat rhubarb and strawberries, except butter, and then pour into prepared crust; dot with small cubes of butter.

Roll out remaining chilled pastry ball onto lightly floured surface into an 11" circle. Cut the crust into ½” strips, and weave the lattice crust. Fold edge, and crimp or flute. Brush inner pie crust with milk, then evenly sprinkle with 1 tablespoon raw sugar.

Cover edges of pie crust with 3" foil strips, and place pie plate on the preheated foil-lined baking sheet and bake for 15 minutes. Reduce heat to 350 degrees, remove foil strips, and bake for 45 minutes, or until crust is golden brown and juices have thickened. Let pie stand for 1 hour to completely set before serving. ~ Enjoy!


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Tip: You can replace frozen for fresh rhubarb and strawberries, but be sure to thaw and adequately drain the fruit beforehand. Also, feel free to substitute the fresh strawberries for most any other type of berries or fruit.

SANDRA'S RHUBARB N’ STRAWBERRY CRUMBLE

A very tasty dessert with French vanilla ice cream
or alone with a steaming
cup of coffee or herbal tea...

Servings: (12)
Prep: 15 mins. |
Cook: 40 mins.

Posted by Sandra

INGREDIENTS

***Filling
1/2 cup unsalted butter, at room temp.
¾ cup granulated sugar
¼ cup dark brown sugar
1 egg, at room temp.
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 cup buttermilk (or 1 cup whole milk + 1 teaspoon lemon juice)
2 cups fresh rhubarb, finely chopped
1 cup frozen strawberries, thawed and finely chopped, then drained through a sieve

**** Crumble Topping
¼ cup all-purpose flour
¼ cup dark brown sugar
1 teaspoons ground cinnamon
2 tablespoons cold unsalted butter, cut into small pieces

METHOD

Preheat the oven to 350 degrees. Prepare a 9”x13” baking dish by spraying it with buttered baking spray, and set aside.

In a large bowl, with a hand-mixer cream together butter and both sugars, and beat in egg and vanilla.

In another medium-size bowl, sift together 2 cups flour, baking soda, cinnamon, and salt. Add sifted ingredients while mixing in, in 1/3-increments alternatively with the buttermilk into the large bowl of creamed mixture.

In a small bowl, toss the chopped rhubarb and strawberries with 1 tablespoon flour, and then fold them into the cake batter (this is so they don't float to the bottom). Spoon batter into the prepared baking dish, and gently smooth the surface of the cake.

In a another small bowl, cut 2 tablespoons of cold butter pieces into flour, brown sugar, and cinnamon for topping ingredients with a fork or pastry cutter, just until combined and crumbly, about peas size; and set aside in refrigerator to keep cold for 20 minutes.

Bake cake for 40 to 45 minutes - removing halfway through cooking process to sprinkle with the cold topping mixture. When cake is finished baking, place baking dish on a cooling rack to cool for a couple of minutes; cut and and serve. Enjoy!


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Tip: I love to serve this with a scoop of french vanilla ice cream, or fresh whipped cream. You can also substitute using fresh strawberries, blueberries, raspberries, or numerous other fruits...the possibilities are endless.

SANDRA'S GLAZED HAM with SMASHED POTATOES 'n CARROTS

A very delectable and classic no-fail roasted ham 
with Smashed Potatoes 'n Carrots...

Servings: (12)
Prep: 10 Mins.
Roast Ham: 2 Hrs.
Let Ham Stand: 20 Mins.

INGREDIENTS

---Roasting Ham:
· 6 to 8 pounds fully-cooked boneless ham
· ¼ cup honey
· ¼ teaspoon ground cloves
· ½ teaspoon ground mustard

---Smashed Potatoes 'N Carrots
2 pounds peeled potatoes, cut into 1-1/2” cubes
2 pounds carrots, cut into 1" pieces
1-1/2 to 2 cups milk
3 tablespoons butter, at room temp
Kosher salt and freshly ground pepper, to taste

---For a delicious accompanying sauce
(click here for: Sandra's Cranberry-Pineapple Chutney)

METHOD

--Roasting Ham:
Place ham fat side up on rack in a shallow roasting pan. Score top and sides in a diagonal fashion to make diamond shapes on outer skin.  Roast, covered, for 2 hours.

Meanwhile, in a small bowl mix honey, mustard and ground cloves.  Remove ham from oven and brush with glaze, and continue roasting ‘uncovered’ 20 minutes longer.

Remove from oven, re-cover, and let stand about 10 minutes for juices to redistribute.

--Smashed Potatoes 'N Carrots:
[Begin making 40 minutes before Ham is scheduled to be served.]

Meanwhile, in a large pot, add potatoes and carrots with ½ teaspoon salt.  Cover vegetables about an inch over the top with water. Place a lid on pot and heat just to boiling, and then reduce to gently boil. Continue cooking 20 to 25 minutes until tender; drain thoroughly. Return drained potatoes and carrots to pot. Mash potatoes together with carrots until no lumps remain (or do so in separate bowls to fashion swirls, see above photo, splitting milk,butter, and salt and freshly ground pepper in each respective bowl). Blend in milk in small amounts to desired consistency. Add 3 tablespoons butter, and salt and ground pepper to taste. Mash a bit more until potatoes and carrots are light and fluffy (please don’t over do it or they will have a slimy in texture). - Serve with sliced ham and your other chosen side dishes. ~ Enjoy!

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Tip:  Serve with your favorite sides, desserts, and so on... ~ Find many other options under the HOME tab, click on Special Occasions, and then scroll down to Easter or another special occasion.