SANDRA’S BEER N’ HONEY PINEAPPLE SALSA

Another day at home

playing with ingredients in the kitchen,

and this pineapple salsa turned out

to being an absolute keeper
that I'll be serving with 
Alaska grilled halibut fillets...

Yields: 1 Cup

Prep: 15 Mins.

Marinate: 30 Minutes

INGREDIENTS

¼ cup Mexican beer 

--(I used Dos Equis)

1 tablespoon honey

1 (8 oz. can) pineapple rings, drained, and cut into small wedges

--(feel free to use fresh pineapple)

2 green onions, finely sliced 

--(use all white and green parts)

¼ cup red bell pepper, finely chopped

½ fresh jalapeno, cut lengthwise, seeds and ribs removed and finely chopped

2 tablespoons chopped fresh cilantro

--(a small handful)

1 tablespoon freshly squeezed lime juice

½ teaspoon fine-grain sea salt

METHOD

In a small non-reactive glass or ceramic bowl, whisk the beer and honey, and add the pineapple wedges; tossing to combine.  Refrigerate while preparing other ingredients for a minimum of 15 minutes.

Drain off and discard all but 2 tablespoons of marinade from bowl.  Add the green onions, red bell pepper, jalapeno, cilantro, lime juice, and sea salt; tossing all in bowl with pineapple to combine.  Refrigerate at least 30 minutes prior to serving over grilled halibut, salmon, ham, pork, or turkey. ~ Enjoy!

SANDRA’S KNOCKWURST, POTATO N’ CABBAGE DINNER with a MUSTARD DIPPING SAUCE

I used my brother in law Larry’s homemade ‘Venison Hot Smoky Knockwurst’ 
that absolutely made this an utmost-terrific dinner...

Flattering: Found on 3.15.14 my recipe featured at:
http://allyummyrecipes.com/15-cabbage-dishes/

Servings: (6)

Prep: 10 Mins.

Steam: 20 Mins.

INGREDIENTS

Knockwurst, Potato N’ Cabbage:

1.5 lb. ring of knockwurst, sliced into ½” thick slices

4 medium russet potatoes, peeled and cut into 1” cubes

½ head green cabbage, cut into 1-1/2” cubes

½ red onion, cut into ¾” cubes

2 tablespoons red wine vinegar

1-3/4 cups hot water

Mustard Dipping Sauce:

1 tablespoon grainy dijon mustard

2 teaspoons French’s mustard

3 tablespoons mayonnaise

--Serve dinner with prepared warm crusty bread slices rubbed with a fresh garlic clove

METHOD

In a 4-qt. heavy-bottom pot, layer half the potatoes, cabbage, onions, and knockwurst, and then repeat.  Drizzle pot contents with the red wine vinegar, and hot water. 

Cover pot, and place over high heat, and let steam for 20 minutes.

Meanwhile, prepare the grainy mustard sauce by whisking all the ingredients in a small bowl.

Drain liquid from the pot, and serve the steamed knockwurst, potato and cabbage with the mustard dipping sauce alongside, including prepared warm crusty bread slices if you so choose. ~ Enjoy!

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Tip:  Feel free to substitute less spicy smoky kielbasa or bratwurst in this recipe, or red or Yukon potatoes as well.  It is important to maintain the cut-sizes of the pot ingredients so all are steamed to perfection when done.

SANDRA’S PEANUT BUTTER N’ PUMPKIN ‘Small’ DOG TREATS

Save money and concern

for what you're giving your pet

by preparing your own dog treats

using wholesome ingredients...

Yields: 100 (½” x 2” treats)

Prep Time: 15 Minutes

Cook Time: 17 to 20 Minutes

INGREDIENTS

2 cups whole-wheat flour

¼ cup cornmeal

¼ cup dry milk

2 large eggs

1 cup canned pumpkin

3 heaping tablespoon creamy peanut butter

¾ cup old-fashioned rolled oats

½ teaspoon ground cinnamon

¼ cup water

METHOD

Preheat oven to 350 degrees. Line a couple of baking sheets with parchment paper, and set aside.

In a food processor using the stainless steel blade, add the whole-wheat flour, cornmeal, dry milk, eggs, pumpkin, peanut butter, rolled oats, cinnamon, and water. Pulse to combine, until dough starts to pull away from edges.  Dough should still remain rather stiff (more so than people cookie dough). 

Roll the dough so it is ½” thick on a floured surface. Cut into ½” x 2” pieces, or use mini dog bone shaped or other cookie cutters dipped in flour.

Place treats on baking sheets, and bake for 17 to 20 minutes, or until crispy and golden brown (doing so in 3 batches.)  Cool treats completely before storing.

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Tips: Store homemade treats in an airtight container in the refrigerator.  Also, if you choose to make 'Large' 1"x4" Dog Treats (yields about 50), just increase the baking time to 30 to 35 minutes at the same oven temperature.

SANDRA’S GRANDIOSE FRESH RAW BEET N’ FRUIT SLAW WRAPS

I used organic ingredients
to prepare these healthy slaw wraps
 - a great starter that’s oh so fun
and delicious to serve before
the main course
(even those that dislike beets
tend to love these)... 

Servings: (6 to 8)

Prep: 10 Mins.

Marinate: 30 Mins.

INGREDIENTS

Slaw:

1 unpeeled pear, cored and quartered

1 unpeeled apple, cored and quartered

1 large (1 lb.) peeled beet, cut lengthwise into 6 pieces

Citrus Vinaigrette:

2 teaspoons orange zest

¼ cup freshly squeezed orange juice (I used 1 large orange)

2 tablespoons freshly squeezed lemon juice (I used one large lemon)

2 tablespoons honey

Pinch of kosher salt

2 tablespoons olive oil

Garnish:

1 teaspoon parsley, chopped + a few whole sprigs

Wraps:

Leaves of green leaf lettuce

METHOD

Grate slices of pear and apple in the food processor fitted with a shredding blade (or by hand using a box grater). Peel the beets with a vegetable peeler, slice them, then grate in the food processor as well.

Whisk the orange juice, lemon juice, dijon, and kosher salt in a medium glass or ceramic non-reactive bowl, then slowly drizzle in olive oil while whisking to form vinaigrette. Add the slaw mixture to the medium bowl of vinaigrette, and toss to combine.  Cover, and place in refrigerator for 30 minutes to let the flavors meld. 

Line a platter with green lettuce leaves, top each with the slaw mixture using a slotted spoon, garnish with chopped parsley, including some whole sprigs, and serve.  Let your guests have fun forming their own individual healthy slaw wraps. ~ Enjoy!

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 HEARTY N' HEALTHY MOOSE GARDEN STEW

An incredible stew and oh so comforting on
this slightly chilly autumn day
in Juneau, Alaska...

Servings: (6)

Prep:  10 Mins. |
Stew: 2 Hrs. 15 Mins.

Posted by Sandra 

INGREDIENTS

***Meat and spices:

2 tablespoons olive oil
1 lb. moose meat, trimmed and cut into ½” cubes (or venison, or beef)
1 garlic clove, minced
3 cups low-sodium beef stock
2 cups hot water
1/2 teaspoon sea salt
½ teaspoon freshly ground pepper
1  organic bay leaf
½ teaspoon organic dried basil
½ teaspoon organic dried oregano
3 teaspoons worcestershire

***Veggies:

1 (15 oz. can) diced fire-roasted tomatoes, with juices
2 ribs celery, chopped
2 carrots, chopped
½ yellow onion, chopped
½ red bell pepper, chopped
1 large russet potato, peeled and chopped
1 jalapeno, seeded and ribs removed, and very finely chopped (retain seeds/ribs for spicier stew)

***More Veggies, and Slurry:

4 crimini mushrooms, thickly sliced
1 unpeeled zucchini, quartered lengthwise and chopped
2 tablespoons cornstarch
4 tablespoons sherry

METHOD

Heat a 6 qt.-saucepot with olive oil over medium-high heat.  Add the moose meat and cook until browned, stirring often.  Add the minced garlic and cook for 30 seconds.  Add the remaining meat/spice ingredients, and bring to boil.  Cover, and reduce to low and let simmer for 1 hr. and 30 minutes. 

Add the first set of veggies to the saucepot, and bring to boil.  Cover, reduce heat to low, and cook for 20 minutes.

Add the additional set of veggies to pot.  Whisk the cornstarch and sherry together in a small bowl until smooth, then slowly add to stew while stirring, and bring to boil.  Cover, reduce heat to low, and cook for a 10 final minutes.  Remove from heat, toss bay leaf, and serve. – Enjoy!

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Tip:  I prefer to serve this Hearty N Healthy Garden Moose Stew with warm cornbread muffins, biscuits, rolls, or focaccia bread (Click on respective links for each recipe).

SANDRA’S ON-THE-RUN BREAKFAST EGG N’ CHEDDAR BLT

A splendid and hearty morning sandwich
to take with you on those busy mornings working, fishing,
hunting, or just any time when you and 
your children are on-the-run - It's great warm,
although wonderful at room temperature too...

Serving: (1)
Prep: 5 Mins. |
Cook: 5 to 7 Mins.

Posted by Sandra

INGREDIENTS

2 strips of quality bacon, cut in half crosswise, and browned
1 organic whole egg, fried (with yolk broken)
2 lettuce leaves
2 slices of tomato
1 slice of cheddar cheese
Mayonnaise, for spreading on toast
2 slices whole wheat bread, toasted
Fine-grained Sea salt and freshly ground pepper, to taste

METHOD

In a small non-stick skillet over medium heat, brown the bacon, and drain on a paper towel lined plate, reserving a bit of drippings. Reduce the heat to low, and gently fry the egg with the broken yolk.

Meanwhile, place the bread in the toaster. When toast is done, spread one side of each with mayonnaise, and layer the bacon, lettuce, tomato, cheese, and egg on top of one slice of toast. Sprinkle fried egg with sea salt and ground pepper, to taste. Add the other slice of toast. – Enjoy!

SANDRA'S RHUBARB N' STRAWBERRY BARS

With an abundance of rhubarb on hand
just now, this is a
phenomenally tasty dessert...

Yields: (12 bars)
Prep: 20 mins. |
Bake: 30 mins.

INGREDIENTS:

***Filling:
2 cups fresh rhubarb, cut into small cubes
1 cup fresh strawberries, cut into small cubes
1 tablespoon fresh lemon juice
¼ cup dark brown sugar
¼ cup granulated sugar
½ teaspoon ground cinnamon
2 tablespoons cornstarch

***Crust:
1-1/2 cups all-purpose flour
1-1/2 cups old-fashioned rolled oats
1 cup firmly packed dark brown sugar
3/4 cup unsalted butter, cold chopped into pieces
1/2 teaspoon baking soda
¼ teaspoon ground cinnamon
pinch of fresh lemon zest
1/4 teaspoon fine-grain kosher salt

***Drizzle:
3/4 cup confectioners' sugar
1 to 2 tablespoons milk
pinch of fresh lemon zest

METHOD:

Combine rhubarb, strawberries and lemon juice in medium saucepan. Cover; cook over medium heat, stirring occasionally, until fruit is tender for 10 to 12 minutes.

Combine both sugars, cinnamon, and cornstarch in small bowl. Stir into rhubarb and strawberries mixture, and continue cooking while stirring until it boils. Continue boiling until thickened for 1 more minute. Remove from heat, and set aside.

Preheat oven to 350 degrees. Prepare a 9”x13” baking dish sprayed with baking spray.

Combine all crust ingredients in medium-size bowl with a fork until mixture resembles coarse crumbs. Reserve 1-1/2 cups of crust mixture. Evenly press remaining into bottom of prepared baking dish. Spread filling evenly over crust. Sprinkle with reserved crumb mixture. Bake for 30 to 35 minutes, until golden brown. Cool completely.

Whisk drizzle ingredients in small bowl, and drizzle over cooled bars using a spoon.

Cut into 12 dessert bars ~ Enjoy!


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Tip:  Feel free to change to any other type of fresh berries of your choice.