SANDRA’S GREEK CUCUMBER TOMATO and GOAT CHEESE SALAD

A perfect salad that transports very 
well to your favorite functions ~ 
And, it's oh so delicious...

Servings: (4)
Prep: 15 Mins.
+ refrigeration time

Posted: by Sandra 

INGREDIENTS

***Salad:

1 english cucumber, rinsed, peel scored with a fork, and cut into ½” cubes
½ red bell pepper, seeded, deribbed, cut into ½” pieces
1 large tomato, cut into ½” cubes
¼ of an red onion, chopped
1 (2.25 oz. can) sliced black olives, drained (and/or pitted calamata olives)
1/4 cup, goat cheese, cubed

***Vinaigrette:

4 tablespoons, extra virgin olive oil
2 tablespoon red wine vinegar
Sea salt and freshly ground pepper, to taste
1 teaspoon dried oregano

***Bread croutons:

1 slice of bread
½ tablespoon extra virgin olive oil
½ teaspoon garlic powder
1 teaspoon dried parsley

METHOD

In a medium bowl, combine cucumber, bell pepper, tomatoes, onion, olives, and goat cheese.

In a small bowl, whisk vinaigrette with olive oil, red wine vinegar, oregano, sea salt and pepper, to taste.  Combine with vegetables and let stand for 30 minutes before serving.

Meanwhile, to make the croutons, heat a medium nonstick skillet with the olive oil to medium-high heat, and sprinkle them with garlic powder, and parsley.  Saute the croutons, until crispy, for about 5 minutes, and set aside.

Once the Greek Salad has been refrigerated for 30 minutes, serve equally amongst four salad plates, and top with croutons. – Enjoy!

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Tips:  I most successfully cube my goat cheese using dental floss vs a knife.  Also, if you are using a regular cucumber, please peel and remove seeds before cutting it into cubes.

SANDRA’S FESTIVE SHRIMP-CHILI SAUCE-CREAM CHEESE PLATTER

A tremendous appetizer you can serve year round,

although it's especially colorful and suited for Christmastime

and New Year's Day...

Serves: (10 to 12)
Prep: 15 Mins.

INGREDIENTS:

2 (8 oz. pkgs.) cream cheese, at room temperature
1 (12 oz. bottle) chili sauce (preferably Heinz)
1 (4.75 oz. can) chopped black olives, drained
½ lb. cooked, peeled and cooled salad shrimp
1/8 teaspoon old bay seasoning
1/8 teaspoon ground garlic powder
1/8 teaspoon kosher salt
1/8 teaspoon ground pepper
4 green onions, very finely chopped
1 red bell pepper, very finely chopped
2 heaping tablespoons, very finely chopped fresh parsley; plus more for garnish

--Ritz and Wheat Thin crackers for scooping up the appetizer ~

METHOD:

On a 9x13” platter, spread the cream cheese evenly to cover bottom. Spread chili sauce over the cream cheese. Sprinkle chopped olives over the chili sauce. Place salad shrimp in a single, decorative layer on top of the olives, and dust with each of the spices. Sprinkle with chopped green onions, red bell pepper and fresh parsley. Serve immediately.– Enjoy!

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Tip:

If you refrigerate any leftovers, be sure to bring to room temperature before scooping.

SANDRA'S MEDITERRANEAN ORZO SALAD

A delightful and refreshing salad that will
quickly become a family favorite...

I found that my photograph and recipe were featured at
Frugal Cafe Blog Zone on 5-25-13 with a nice write-up
@http://www.frugal-cafe.com/public_html/frugal-blog/
frugal-cafe-blogzone/
2011/01/07/fab-food-friday/

Servings: (6 to 8)
Prep: 5 Mins. |
Cook 8 to 10 Mins.

Posted by Sandra

INGREDIENTS

1/2 pound orzo
1/4 cup olive oil
2 tablespoons red wine vinegar
1/2 fresh lemon, zested, and juiced
½ teaspoon sweet basil
¼ teaspoon dried oregano
½ teaspoon garlic powder
½ cup chopped zucchini
1/2 cup chopped bell pepper (red, orange, or yellow)
2 green onions, sliced
1/2 cup chopped, pitted black or calamata olives
1 cup grape or cherry tomatoes, cut in half (or quarters if large)
½ cup cucumber, peeled, deseeded, and chopped
1/4 cup chopped fresh parsley
¼ cup parmesan cheese, grated
Kosher salt and ground pepper, to taste

METHOD

Cook the pasta until al dente in a large pot of boiling and lightly salted water for about 8 to 10 minutes. Drain the pasta, and transfer to a large non-reactive mixing bowl (glass or ceramic), and add the olive oil, vinegar, and lemon juice, basil, and oregano, and then stir to combine. Add the zucchini, bell pepper, green onions, olives, tomatoes, and parsley, and parmesan cheese; folding to combine.  Season with kosher salt and ground pepper, to taste. Serve warm, at room temperature, or cold. – Enjoy!

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Tip: I tend to change out the veggies as to what I have on hand when making this recipe, i.e., adding marinated artichokes, freshly chopped spinach, using red onions versus green onions, using couscous versus orzo, etc.

SANDRA'S TACO PIZZA - HOMEMADE

I created this recipe inspired by a pizza I ate at a local eatery
while attending a conference in the San Francisco Bay Area...

Servings: (6 to 8)
Prep: 20 mins. |
Baking: 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

***Sauce:
1 lb. ground moose/venison/beef/buffalo/chicken/turkey burger
1 onion, diced
2 cloves of garlic, chopped
1 pkg. taco seasoning
1 (14.5 oz.) cans diced tomatoes with zesty mild green chilies, undrained
1 cup of picante salsa (or make this: Homemade Mexican Salsa)

***Toppings:
1 (14.5 oz.) can of refried beans
1 (2.25 oz.) can of sliced black olives
2 cups of mexican-blend cheese, shredded

***Garnish options:
1 roma tomato, de-seeded and chopped
1 cup shredded lettuce
¼ cup mexican blend cheese, shredded
1 green onion, finely sliced
2 tablespoons nacho cheese chips, finely crumbled
taco sauce

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 flour, kosher salt, and olive 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 a 425 degree oven for 10 minutes. Remove from oven, and set aside.

***Prepare the sauce:
Meanwhile, heat a medium-size skillet over medium heat, add the moose/venison burger, onion and saute until burger is browned. Add the garlic, and taco seasoning. Stir in the diced tomatoes with zesty mild green chilies, and picante salsa, and then simmer until sauce is reduced and mixture thickens, about 5 to 7 minutes. Remove and let cool to room temperature before spreading on pizza crust.

***Prepare the toppings:
Spread with a spatula the refried beans over crust. Ladle the sauce evenly over the pizza to within ½” of edge. Sprinkle with the sliced black olives, and shredded mexican-blend cheese. Place pizza on middle rack in oven, and bake at 425 degrees for 15 minutes, until crust is golden brown. Remove and sprinkle with garnish ingredients in the order listed - Enjoy!

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

SANDRA'S ANTIPASTO PLATTER with DRESSED SALAD GREENS

This is a very simple “go to” that I like
to make on the fly if you have unexpected company,
or just because it’s a very romantic meal
to serve just for 2 as an entree
~ Of course, with red wine ~

(Serves 4)
Posted: by Sandra |
Prep: 15 to 20 mins

***Dressing for salad:
· 1 clove garlic, minced
· 2 tablespoons red wine vinegar
· 1 teaspoon dijon mustard
· ¼ cup olive oil
· 1 teaspoon dried basil
· Salt and black pepper to taste

***Salad:
· 1/2 small purple onion, julienned
· 1 pkg. mixed salad greens
· Parmesan shavings

Antipasto options:
· 1 (6 oz) jar artichoke hearts packed in oil, halved
· 4 oz provolone cheese, cut to 1” cubes or strips
· 1 med. size can whole pitted black olives, drained
· A variety of whole, pitted olives (black, calamata, green-pimento stuffed, etc.)
· 3 oz dry salami roll, cut into strips
· 1/2 red bell pepper, cut into strips
· 4 roma tomatoes, quartered (marinate first for a few minutes in some of the dressing before plating)
· 4 pepperoncini (green mild italian jarred pepper)

METHOD

Whisk garlic, dijon, vinegar, and oil in small bowl until emulsified. Stir in basil, and season with salt and pepper to taste.

Combine salad greens with red onions, and place in center of large platter, drizzling with desired amount of dressing, and then sprinkling shaved parmesan on top. Arrange antipasto ingredients in a decorative manner ‘in groups’ around salad on the platter.

Serve with four salad plates, forks, and napkins; plus wine glasses, along with your favorite red wine ~ I generally serve this with Chianti. - Enjoy!