SANDRA'S 15-MINUTE INDIVIDUAL ROMA PIZZA

When faced with preparing lunch for myself today,

this is the end result; a flavorful mini roma pizza that turned out fabulously well....

Serving: (1)

Prep: 5 Mins.

Bake: 10 Mins.

INGREDIENTS:

Roma Pizza:

1 (7” round) store-bought Mama Mary’s Gourmet Pizza Crust

2 teaspoons, Extra Virgin Olive Oil (EEVO), divided

2 tablespoons, crumbled goat cheese, divided

2 Heaping teaspoons, Jarred, basil pesto sauce

4 Jarred, kalamata olives, quartered lengthwise

2 Jarred, halve sliced sun-dried tomatoes in olive oil, roughly chopped

4 Jarred, marinated quartered artichokes in olive oil, quartered

Greens (to wilt over hot pizza):

Small handful, baby spinach and arugula mix

Slight drizzle with: EEVO, Balsamic Vinegar, Agave ~ Including a bit of Sea Salt and Freshly Ground Pepper ~ Toss and set aside.

METHOD:

Preheat oven to 400 degrees.

Place pizza crust atop baking sheet.  Brush surface, including edges, very lightly with EEVO. Leave ¼” edge of crust free of toppings, while smearing inside crust with basil pesto. Sprinkle lightly with a layer of goat cheese, all of the kalamata olives, sun-dried tomatoes, and artichokes.  Sprinkle, again, with a bit more goat cheese.  Bake for 10 minutes.

Remove hot pizza from oven and immediately add dressed greens on top, along with a final sprinkle of goat cheese.  Cut into quarters, and serve ~ Enjoy!

SANDRA’S SWEET BALSAMIC VINAIGRETTE

Another favorite vinaigrette I prepare
just prior to serving
over special green salads...

Servings: (6)

Prep: 5 Mins.

INGREDIENTS

1/4 cup balsamic vinegar

1 garlic clove, grated

2 tablespoons honey

1/2 teaspoon fine-grain kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup extra virgin olive oil

METHOD

Whisk all ingredients, except olive oil, in a small bowl to combine.  

Drizzle olive oil in a slow and steady stream while whisking until emulsified.  

Serve vinaigrette over your favorite combination of salad greens and veggies. ~ Enjoy!

Feel free to try this vinaigrette with the following:

Sandra's Mediterranean Salad Recipe

SANDRA’S BAKED WHOLE-WHEAT HERB PITA CHIPS

These warm and crispy herb pita triangles
have a crazy-good texture and flavor
you just can't get compared to
the store-bought version...

Servings: (10)

Prep: 5 Mins.

Cook: 7 Mins.

INGREDIENTS

6 whole-wheat pita bread pockets

Olive oil cooking spray

Spice/Herb Mixture:

¼ teaspoon granulated garlic

¼ teaspoon granulated onion

1 teaspoon dried cilantro

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

METHOD

Preheat oven to 400 degrees.  Line a couple of baking sheets with foil; spray, then set them aside.

Cut each pita bread around the circumference so you have 12 halves.  

Line the cutting board with foil (for easier clean up), and spray both sides of 12 halved pitas with olive oil spray. 

Mix the spice/herb mixture in a small bowl.  Sprinkle one side of the halved pitas with half of the spice mixture, then spray with olive oil for spices to adhere.  Repeat, doing the same on other side of pita halves as well.  Toss the tin foil, and cut pita halves into 4 equal triangles; yielding 48 total pita chips (or cut them smaller if you wish to yield even more smaller triangles).

You will be baking these in batches.  Begin by placing the pita triangles on baking sheets in a single layer, and bake for about 7 minutes, or until golden brown and crispy.  Watch carefully, as they could easily burn! ~ Enjoy!

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Tip:  I only make as much as we are going to eat of the herb pita chips at one setting, as they tend not to store or reheat as well as when they first come out of the oven.

Click here for Sandra's Addicting Baked Tropical Jalapeno Spinach Dip

SANDRA’S WORLD-CLASS ITALIAN SALAD

My husband and I adore
this impeccable salad ~
I created this after being inspired 
by a version I had at a local eatery...

Servings: (4)
Prep: 5 Min.

Posted by Sandra

INGREDIENTS

***Vinaigrette:

1-1/2 tablespoons balsamic vinegar

3 tablespoons honey

3 tablespoons olive oil

1 teaspoon dijon

***Salad:

6 cups mixed dark salad greens and herbs

1/8 of a red onion, julienned

8 pitted kalamata olives, quartered lengthwise

1 (6.5 oz. jar) marinated and quartered artichoke hearts, drained

¼ cup crumbled feta cheese

METHOD

For the vinaigrette, whisk together the balsamic vinegar, honey, and dijon, until the honey is incorporated.  Gently drizzle the olive oil in a steady stream while whisking, until vinaigrette is emulsified.

For the salad, in a medium bowl, toss together the mixed greens and herbs, red onion, and kalamata olives.  Drizzle salad with vinaigrette, and toss.  Serve prepared salad among 4 plates, place the quartered artichokes around parameter of each, and sprinkle with feta crumbles. – Enjoy!

SANDRA’S SOUTH-OF-THE-BORDER CHICKEN STEW

A quick, hearty, and delicious stew.

Servings: (4)
Prep: 10 Mins. | 

Cook: 30 Mins.

Posted: By Sandra

INGREDIENTS

1 tablespoon olive oil

1 cup chopped celery

1 cup diced onions

2 garlic cloves, finely chopped

1 large russet potato, peeled, and cut into ½” cubes

3 cups cooked chicken

1 (1.25 oz. pkg.) taco seasoning, or Sandra’s Taco Seasoning Blend

1 (14.5 oz. can) diced tomatoes, undrained

1 cup whole-kernel frozen corn

1 (4 oz. can) diced green chilies, drained (mild, or medium spiciness)

1 (4 oz. can) sliced olives, drained

3 cups low-sodium chicken broth

1 teaspoon organic dried oregano

¼ teaspoon freshly ground pepper

METHOD

Garnish options:
Sour Cream
and Shredded Cheddar Cheese

Click here for the recipe:
 Sandra's Premium Cornbread Muffins

Heat a medium soup pot with olive oil over medium-high heat, and add the celery and onion, and saute until the onions are translucent.  Add the garlic and saute for 30 seconds.  Add the remaining ingredients and bring to boil; reduce heat, and simmer, covered, for 25 minutes, while stirring occasionally (being careful not to break up chicken pieces).  Enjoy!



SANDRA'S HEALTHY ROASTED ROOT VEGETABLES

A healthy and flavorful side dish 
addition to most any entree...

Servings: (4)
Prep: 10 mins. |
Cook: 30 to 40 mins.

Posted by Sandra

Please do not cut root vegetables any smaller than size noted, as they tend to shrink while roasting. Also, don’t skimp on the olive oil because you’ll end up with dried out root vegetables otherwise.

INGREDIENTS

2 carrots, peeled, and cut into 1-1/4” cubes
2 russet potatoes, peeled, and cut into 1-1/4” cubes
1 sweet potato, peeled, and cut into 1-1/4” cubes

Vegetables prepped for roasting

1 small butternut squash, peeled and seeded, and cut into 1-1/4” cubes
1 purple onion, peeled, and cut into 1-1/4” pieces
1/3 cup olive oil
1 small clove of garlic, minced
1-1/2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
2 tablespoons fresh Italian flat-leaf parsley, chopped

METHOD

Preheat the oven to 425 degrees. Line a baking sheet with foil, and set aside.

Toss the cut vegetables with the olive oil, garlic, kosher salt, and pepper in a large Ziploc bag, mixing to coat, and place on prepared baking sheet in a single layer (see photograph of prepped vegetables). Roast for 30 to 40 minutes, until slightly caramelized and tender when poked with a paring knife – (be sure to turn vegetables midway through cooking process for even cooking).

Remove from oven, sprinkle with freshly chopped parsley, and serve immediately – Enjoy!


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Tip: You can also grill these vegetables in a heatproof grilling basked (the type that has holes in it) for the same amount of cooking time.

SANDRA'S HOMEMADE MOUTH-WATERING MEDITERRANEAN PIZZA

This pizza was inspired by my favorite pizza 
that I've eaten a few times
at the Glacier Brewhouse in Anchorage...

Servings: (6 to 8)
Prep: 15 mins. |
25 mins. total + rising time

Posted by Sandra

INGREDIENTS:

***Dough:
1-1/2 cups warm water
½ teaspoon sugar
2-1/4 teaspoons active dry yeast (or 1 packet)
3-1/3 cups all-purpose flour, plus more for rolling out dough
1 teaspoon kosher salt
1 tablespoon olive oil, plus more in other steps
1 teaspoon cornmeal

***White Sauce:
2 tablespoons butter
1 garlic clove, minced
1 teaspoon red pepper flakes
1 tablespoon all-purpose flour
1 cup milk
¼ cup parmesan cheese
freshly ground black pepper to taste

***Toppings:
12 baby spinach leaves
6 crimini mushrooms, thinly sliced
1 roma tomato, thinly sliced
1 (14.5 oz.) can marinated artichoke hearts, drained and sliced
8 pitted kalamata olives, quartered lengthwise
2 green onions, sliced
1 tablespoon roughly chopped basil
2 cups mozzarella cheese, shredded

METHOD:

***Prepare the dough:
In the bowl of standing mixer fitted with a dough hook, combine warm water, sugar and yeast. Let stand for 5 minutes until yeast blooms. Add 3-1/3 cups of flour, kosher salt, and oil. Mix on medium speed for 5 minutes, just until the dough is smooth elastic. Spray a medium-size bowl with oil, and place the ball of dough in it, rubbing it around in oil, and then flip over and cover with a clean towel. Place bowl of dough in a warm place until it has doubled in volume, about 1 hr., and place dough on floured surface and roll out into a 12” round, building up the outer edge slightly. Transfer to an oiled pizza pan that has been slightly sprinkled with cornmeal. Brush the entire top and outer edge of unbaked crust with olive oil. Par-bake the crust in the oven at 425 degrees for 10 minutes. Remove from oven, and set aside.

***Prepare the sauce:
Melt 2 tablespoons of butter in a medium saucepan over medium heat. Add the minced garlic and red pepper flakes and cook for 30 seconds. Add 1 tablespoon flour while whisking, and cook for 2 minutes. Add 1 cup of milk while whisking to prevent lumps, reduce the heat to low and let simmer until thickened, about 2 more minutes. Turn off heat and stir in parmesan, and season with pepper to taste (no need to add more salt, as there is plenty already in the cheese).

***Prepare the toppings:
Ladle the sauce over the pizza, and then with the bottom of the ladle use a circular motion to spread sauce evenly over crust within ½” of edge. Arrange spinach leaves over sauce, sprinkle with mushrooms. Place tomato slices, artichoke hearts, and kalamata olives over mushrooms. Sprinkle with green onions, basil, and shredded mozzarella cheese. Place pizza on middle rack in oven, and bake at 425 degrees for 20 minutes, until crust is golden brown.

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Tip:  Prepare the sauce so it cools, and other topping ingredients while pizza dough is rising.

SANDRA'S GO-TO GREEK SALAD

It just doesn't get better than this -
this is a salad that I often crave...

Servings: (6)
Prep Time: 10 min |
Stand Time: 30 min

Posted by Sandra

INGREDIENTS

***Salad
· 1 hothouse cucumber, (unpeeled) cut in half, and sliced 1/4-inch thick
· 1 red bell pepper, large-diced
· 1 yellow bell pepper, large-diced
· 1 pint cherry or grape tomatoes, halved
· 1/2 red onion, sliced in half, and julienned
· 2 TB crumbled feta cheese:
(Sprinkle cheese on top just before serving)
· 1/2 cup calamata olives, pitted and halved

***Vinaigrette
· 2 cloves garlic, minced
· 1 teaspoon dried oregano
· 1/2 teaspoon Dijon mustard
· 1/4 cup red wine vinegar
· 1/2 cup good olive oil
· 1 teaspoon kosher salt
· 1/2 teaspoon freshly ground black pepper

METHOD

Place the cucumber, peppers, tomatoes, olives and red onion in a medium bowl.

For the vinaigrette whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. While still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables.

Sprinkling feta on top (do not toss). Set aside for 30 minutes to allow flavors to meld at room temperature, and serve.

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Variation: Roast just the vegetables tossed with olive oil for 20 minutes at 400 degrees in oven.