SANDRA'S SPECTACULAR SLOPPY JOES

A quick and easy lunch or dinner.

Also, it's a perfect take-along dish if you wish to double or triple the recipe

for functions ~ keep warm in a slow cooker though and serve as sliders!

Servings: (4)

Prep: 10 Mins.

Cook: 15 to 20 Mins.

INGREDIENTS

1 lb extra-lean ground moose (or venison, or beef)

1/4 teaspoon granulated garlic

1/4 teaspoon granulated onion

1/2 cup diced celery

1/4 cup diced yellow onion

1/4 cup diced red bell pepper

1 (8oz-can) tomato sauce

1⁄4 cup ketchup

2 tablespoons spicy barbecue sauce (I use Stubb's Spicy)

1 tablespoon light brown sugar

1 teaspoon dry mustard

Freshly ground pepper, to taste

1 teaspoon soy sauce

1 tablespoon Worcestershire sauce

1 tablespoon cider vinegar

METHOD

In a large non-stick skillet over medium-high heat, brown ground meat, celery, bell pepper and onion.

Stir in remaining ingredients, reduce heat to low, cover and simmer 15-20 minutes, stirring occasionally.

Serve open-face style over toasted buns with a side of prepared Sandra's potato salad or coleslaw. ~ Enjoy!

~~~~~~~~~~~~~~~

Tip: I toast my buns in my toaster set on the 'bagel setting,' or feel free to do so in the oven under the broiler.

SANDRA'S LAYERED FRUITY OATMEAL BARS

Luscious fruity goodness in every bite!

If you're at all like me, you won't be able to stop with only one bar...

Servings: (24 bars)

Prep Time: 15 Mins.

Cooking Time: 28 to 30 Mins.

INGREDIENTS:

Dough:

½ cup (1 stick) unsalted butter, at room temperature

¾ cup firmly packed brown sugar

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1-1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/8 teaspoon ground cardamom

¼ teaspoon ground ginger

½ teaspoon fine-grain salt

3 cups old-fashioned oats (for more crunchier bars),
--Or, quick cooking oats (for chewier bars)

1 cup raisins

Filling:

1-1/4 cup jarred meatless mincemeat with apples and raisins (I use Nonesuch, not the 'dry' pkg'd type)

PREPARATION:

Preheat oven to 350 degrees. Spray a glass 9”x11” baking dish; set aside.

In large stand mixer bowl, beat together butter and sugars until creamy. Add eggs and vanilla; beat well. In medium bowl, sift through a sieve the flour, baking soda, cinnamon, cardamom, ginger, and salt; mix well. Add to butter mixture; mix well. Stir in oats and raisins; mix well.

Divide dough in half. Spread half of dough mixture into bottom of prepared baking dish, using fingers ‘slightly’ moistened with water to prevent sticking. Layer meatless mincemeat fruit filling to within ¼” of edge of first layer, then drop by tablespoons the remaining dough atop the filling and press lightly with fingers (it’s okay if a bit of filling remains visible).

Bake for 28 to 30 minutes, until light golden brown. Cool completely for 1 hour in baking dish on wire rack, prior to cutting evenly into 24 bars. ~ Enjoy!

Hot out of oven cooling for 1 hour on wire rack...

SANDRA'S VERSATILE SWEET ZUCCHINI BREAD RECIPE

A very versatile recipe where you can change out certain ingredients, for example: 

Prep: 15 Mins.
Bake: 1 Hr.

"I have only used half of this huge
Juneau-Alaskan-Grown
zucchini and made 16 mini
Versatile Sweet Zucchini Bread
loaves so far.
Mucho thanks to sis Nadine
and friend Kathy!"

Yields: (2 Regular Loaves, or 4 Mini)

INGREDIENTS

Wet:
3 large eggs
1/2 cup vegetable oil
*2 (5/8-oz. containers) Peach Chobani 99% fat-free yogurt - (Or, your flavor choice);
3 teaspoons vanilla extract

Dry (Sifted through a sieve atop wet ingredients):
2-3/4 cups all-purpose flour
2 cups granulated sugar; plus more for dusting
1-1/2 teaspoon baking soda
1/2 teaspoon double-acting baking powder
3 teaspoons ground cinnamon
1/2 teaspoon fine-grain sea salt

Fold-in:
*2 cups grated unpeeled Alaskan-Grown zucchini (Do not squeeze dry)
*1/4 cup toasted slivered almonds, or pecans
--(Place almonds or pecans in a small dry non-stick skillet over low heat and cook while occasionally stirring until fragrant, about 10 mins.)

METHOD

Preheat oven to 350 degrees.  Prepare loaf pans (2 regular, or 4 mini) by spraying with butter spray, and dusting each with granulated sugar (Yes, not flour); tap off excess, and set aside. Set prepared loaf pans atop a baking sheet.

In a large mixing bowl, add eggs and using a hand mixer beat on medium speed until light and foamy.  Add oil, yogurt and vanilla extract; mix on medium speed until incorporated.

Place a sieve over wet ingredients in bowl, add all dry and sift. Mix on low speed initially to begin incorporating, then on high just until moistened (Try not to over-mix).

Using a large spoon, add fold-in ingredients, until combined while scraping edges of bowl.

Spoon even amounts of batter into loaf pans, tap them on a hard surface to release air bubbles.

Bake on baking sheet for 1 hour, or until a toothpick inserted in center of a loaf comes out clean.

Remove from baking sheet to rack (in loaf pans) and let cool for 10 minutes.  Remove from loaf pans and place on rack putting loaves on their side, cover with a clean kitchen towel and let cool for 2 hours, until completely cooled. ~ Enjoy!

~~~~~~~~~~~~

Tips: 

If making in mini loaves, reduce baking time to 30 minutes, or testing done in center with a toothpick.

When grating zucchini and/or carrots, I use the food processor - fabulously quick and easy!

Store loaves tightly wrapped in plastic wrap.

These sweet breads freeze extremely well if you initially wrap in plastic, then foil.  Be sure to label the top of each loaf using a permanent marker. When ready to eat, simply thaw, unwrap, and partake!

For example: I also made mini zucchini-banana loaves today using the following combo variation ('To-die-for'!!) and a tad sweeter:
--(2) Strawberry-banana yogurt
--shredded zucchini (3 medium)
--ripe mashed bananas (3 medium)
--1/4 cup toasted slivered almonds
--1 cup raisins

Mini Sweet Zucchini-Banana Bread
(Variation)

SANDRA’S INDIVIDUAL ALASKA HALIBUT OLYMPIA

I thought I had died and gone to heaven
while eating this Halibut Olympia,
the individual servings make you feel special...

Servings: (4)

Prep: 10 Mins. |

Bake: 15 Mins.

INGREDIENTS:

***Layers

¼ yellow onion, julienned

¼ red pepper, julienned

1 clove garlic, minced

1 lb. fresh halibut fillet, quartered

2 tablespoons olive oil

***Topping

¼ cup Ritz cracker crumbs

2 tablespoons fresh Parmesan cheese, grated

1 tablespoon fresh parsley, chopped

½ teaspoon Italian herb seasoning

2 tablespoons unsalted butter, melted

Martie’s Magic

 Sensational Seasoning
(organic)

***Sauce, divided

1 cup of sour cream

1 cup mayonnaise

2 tablespoons Parmesan cheese

1 teaspoon (organic) Martie’s Magic

 Sensational Seasoning

***Garnish

1 green onion, chopped

METHOD:

Preheat oven to 375 degrees.  Line a baking sheet with foil, and set aside.

Prepare your layer ingredients.  

Mix the sauce in a small bowl, and whisk to combine.  

Combine all the topping ingredients in another small bowl, and stir to combine.

Spray four ramekins with oil, and layer the onions, red pepper, and garlic in bottom; drizzle with each with ½ tablespoon olive oil.  

Spoon half the sauce equally over the vegetables.

Place a halibut fillets over the sauce, while ensuring you leave space between sides of ramekins and halibut pieces.  

Spread the remaining half of sauce over the halibut in each ramekin, including between sides of ramekins and halibut pieces.

Sprinkle topping over top layer of sauce.  

Place filled ramekins on prepared baking sheet.  

Bake uncovered in preheated oven for 15 minutes, just until halibut is opaque and flakes easily (do not overcook or halibut will be dry).  

Remove from oven, top with green onions (as in main top photograph), and serve. – Enjoy!

~~~~~~~~~~~~~~~~

Tip:  I served these Individual Alaska Halibut Olympia with an Apple Pecan and Goat Cheese Salad with Zesty Lime Vinaigrette that I prepared while these were baking.

Apple Pecan and Goat Cheese Salad
with Zesty Lime Vinaigrette

SANDRA’S APPLE PECAN and GOAT CHEESE SALAD with ZESTY LIME VINAIGRETTE

I created this salad today using with my
organic bearss seedless limes
that I grow indoors.
~ This side dish turned out absolutely fabulous ~

Servings: (4)

Prep:  10 Mins.

INGREDIENTS

***Zesty Lime Vinaigrette:

1/2 fresh lime, juiced

1 teaspoon fresh lime zest, grated

1 tablespoon honey

1 teaspoon onion, grated

1/4 teaspoon dry mustard

1/4 cup light olive oil

Fine-grain Himalayan sea salt and freshly ground pepper, to taste

***Salad:

Bunch of organic fresh spinach, washed, dried, and torn

Bearss Limes I grow
indoors on a dwarf
citrus tree...

2 organic granny smith apples, quartered, and thinly sliced

2 tablespoons chopped candied pecans

1/4 cup crumbled organic goat cheese

METHOD

In a small bowl, whisk the lime juice, zest, honey, onion, and mustard, then whisk continuously while drizzling in the olive oil.  Season with sea salt and freshly ground pepper, to taste. 

Toss torn spinach with granny smith apples.  Place salad mixture onto four salad plates. Sprinkle candied pecans over each.  Drizzle the salads with vinaigrette, sprinkle with goat cheese crumbles, and serve. – Enjoy!

~~~~~~~~~~~~~~~~~~~~~~~

Tip: I served this salad with Individual Alaska Halibut Olympia that I prepared in ramekins.

Sandra's Individual
Alaska Halibut Olympia

SANDRA'S TROPICAL BACON-WRAPPED JALAPENO POPPERS with PINEAPPLE

A tropical complexity of flavors 
that you'll simply adore...

Yields: (10 Poppers)

Prep: 10 mins. | 
Roast: 10 to 15 mins.

Posted: by Sandra

INGREDIENTS

***20 toothpicks, soaked for 30 minutes
***Latex gloves for preparing jalapenos

10 medium jalapeno peppers

--(All of similar size, about 3" long)

1 (8 oz. pkg.) cream cheese, at room temp.

1 cup shredded cheddar cheese

1 (8 oz. can) pineapple tidbits, drained, and squeezed 
--(or crushed pineapple)

2 green onions, finely chopped

10 slices of quality bacon

--(I use Jerry's Meats double-smoked peppered bacon)

Dipping options:

--Store-bought ranch dressing; 
----(or, Sandra's Homemade Ranch Dressing); or

--Sour cream

METHOD

Preheat the oven to 450 degrees.  Prepare a baking sheet lined with foil, with a baking rack on top, and set aside.

Butterfly one side of the jalapeno peppers in half lengthwise and remove the seeds, ribs, and stems (without cutting through other side of jalapeno flesh - leave some seeds/stems in if you like them spicier).  Cut each piece of bacon in half crosswise. Mix cheeses together in a small bowl, along with the pineapple and green onions. Fill each jalapeno pepper half with cheese mixture. Wrap each jalapeno half with bacon and secure with soaked toothpicks, and place them cheese-filled side up on rack.

Roast poppers in the oven until the bacon is fully cooked, about 10 to 15 minutes (depending on how crispy you like your bacon, and how thick it is to begin with).  Let poppers cool slightly before serving, about 5 minutes.

Note:  You can serve the poppers with a ranch dressing or sour cream, although they're also great as is.

[Don't forget to wash your hands after handling hot peppers even if you used gloves.]

~~~~~~~~~~~~~~~~~~~~~~~~~~

Tip: Cooking these on the grill is another great way to add even more smokiness to your jalapeno poppers.

SANDRA’S FESTIVE CRAN-CHILI COCKTAIL MEATBALLS

A wonderful spicy, sweet,
and moist appetizer...

Yields: 36

Prep: 15 Mins. |
Bake: 20 Mins. |
Simmer: 30 Mins.

Posted by Sandra






INGREDIENTS

***Meatballs:

1 pound lean venison burger 

--(or your preference of ground meat)

1 egg, slightly beaten

2 tablespoons milk

1/2 cup panko (Japanese breadcrumbs), or regular

1 garlic clove, minced

3 tablespoons onion, finely minced

½ teaspoon dry mustard

½ teaspoon celery seeds

kosher salt and freshly ground pepper to taste

***Sauce:

1 (8 oz. can) jellied cranberry sauce

3/4 cup prepared chili sauce 

--(or, for recipe click here: Sandra's Homemade Chili Sauce)

1 tablespoon brown sugar

1-1/2 teaspoons lime juice

½ teaspoon chili powder

METHOD

Preheat oven to 350 degrees. Line a baking pan with tin foil, spray with oil, and set aside.

In a medium bowl, mix together the ground beef, egg, milk, panko, minced garlic, minced onion, dry mustard, celery seeds, and kosher salt and freshly ground pepper. Roll into 1” balls (I do so using a small scoop to ensure the meatballs are uniform in size).

Par-bake in preheated oven for 20 minutes, turning once half way through.

Meanwhile, in a slow cooker (or large saucepan) over medium heat, blend the jellied cranberry sauce, chili sauce, brown sugar, lime juice, and chili powder.  Bring sauce to simmer while whisking, and reduce to heat to low.

Add meatballs, and use a pastry brush to coat with sauce. Simmer, covered, on low for 30 minutes, while occasionally brushing meatballs with sauce.  Serve skewered with toothpicks. – Enjoy!

SANDRA’S ITALIAN PESTO SPAGHETTI SQUASH

The strands of squash resemble spaghetti noodles,
which makes a healthy and tasty substitute for pasta...

Servings: 4

Prep : 15 Minutes |

Cook: 15 Minutes
--(longer for larger spaghetti squash)

Posted by: Sandra

INGREDIENTS

1 (1.5 lb.) spaghetti squash

1 tablespoon olive oil

1/4 red onion, julienned

1 garlic clove, minced

1/4 teaspoon red pepper flakes

2 ripe roma tomatoes, chopped

1/4 cup jarred marinated and quartered artichoke hearts, roughly chopped

6 kalamata olives, quartered lengthwise

2 tablespoons jarred roasted red bell peppers, roughly chopped

3 tablespoons prepared basil pesto

½ teaspoon lemon juice

2 tablespoons feta cheese crumbles

METHOD

Pulp resembles spaghetti

Pierce squash with a paring knife (leave whole). Place on paper towel lined plate in microwave, and cook on high for 10 minutes, until squash is soft. Let stand 10 minutes to cool.

Amount  that a 2.5#
 squash yields

Meanwhile, heat olive oil in a large skillet over medium-high heat. Add onion and saute until tender. Add garlic, red pepper flakes, and saute for 30 seconds. Add the tomatoes, artichokes, kalamata olives, and roasted bell peppers; cook only until tomatoes are warm.  Cut the squash in half lengthwise, and use a large spoon to scoop out the pulp.  Add the pulp, basil pesto, lemon juice to skillet, and toss with tongs to incorporate with vegetables and to warm through.  Pour into serving dish, top with feta cheese crumbles, and serve warm. – Enjoy!

~~~~~~~~~~~~~~

Tip:  A very stress-free recipe to prepare, as you can prep all your other ingredients while the spaghetti squash microwaves.

SANDRA’S DIVINE DEVILED EGGS

Deviled eggs in many variations 
are a must-have
holiday and get-together staple - 


(Within minutes after posting, 
this was featured
 @ http://flickriver.com
/photos/tags/bacon/; 
and a couple days later 
@ http://pinterest.com/amandalynnd/recipes/
amandalynnd/recipes/, 
and @  http://pinterest.com/
pin/271834527477972022/ -- Think it's the bacon ?? ;)

Yields: 24 halves

Prep: 30 Mins. | Cook 15 Mins.

INGREDIENTS:

1 doz. organic large eggs

¼ cup mayonnaise (more or less, to your desired moistness)

2 tablespoons sweet pickle relish

½ teaspoon yellow mustard

¼ teaspoon garlic powder

¼ teaspoon onion powder

½ teaspoon fresh lemon juice

fine-grain kosher salt and freshly ground pepper, to taste

***Garnish options:

paprika

freshly chopped parsley

2 strips of bacon, browned, and chopped into bits

METHOD:

Add the eggs to a medium saucepan, and cover with cold water so it is about 2 inches over the top of them.  Bring to boil over medium-high heat, and cook for 15 minutes.

Meanwhile, brown the bacon in a medium skillet over medium-high heat, until crisp and brown.  Drain on a paper towel line plate.  Chop into bits, and set aside.

Drain the hot water from the eggs in pot, and fill with cold water to quickly cool them.  Once cooled, cut the eggs in half lengthwise.  Add the yolks to a medium bowl and smash with a fork.  Add the remaining ingredients and mix until smooth, except the garnish elements (paprika, parsley, and bacon bits).  Using a teaspoon, fill the egg white halves as shown in photograph.  Garnish each egg with the garnish elements in order listed.  Place egg halves on a decorative serving platter.  Enjoy!

~~~~~~~~~~~~~~~~~~

Tip: Refrigerate any left-over deviled eggs in an airtight container.

SANDRA'S DECADENT GERMAN-STYLE BAKED APPLES

This recipe was created due to an 
influx of wonderfully
delicious apples I had on hand...

[Today (12-18-11) I just found that 
two sites re-posted my recipe 
and this photo @ the following links:
1) Driving and Dining; and
2) What's for Dinner]

Also, at http://aquieterstorm.tumblr.com/page/44

Servings: (4)

Prep: 10 Mins.
Bake:  1 Hr.

INGREDIENTS

4 organic apples (I used Cripps Pink – also called Pink Lady; fall apples from Washington)

4 tablespoons fireweed honey

1 tablespoon butter, room temp.

1/2 teaspoon fresh lemon juice

½ teaspoon vanilla extract (I used half of a scraped organic bourbon vanilla bean)

1-1/2 teaspoons organic ground cardamom

¼ teaspoon organic ground nutmeg

2 tablespoons chopped candied pecans

1 teaspoon chopped organic crystallized ginger

Optional:

--French Vanilla Ice Cream

--Caramel Sauce

--4 Whole Maraschino Cherries, with stems

METHOD

Preheat oven to 350 degrees.  Pour ¼” deep of lukewarm water into bottom of a square 8”x8” baking dish, and set aside.  Mix the remaining ingredients in a small bowl, and set aside.

Cut the very top off of the apples and scoop out the core; leaving a well while taking care not to cut all the way through the bottom.  Using a vegetable peeler, remove a strip of peel around the middle outer diameter section of each apple (so they can breathe while baking).

Method in which to prep
the apples

Equally fill each apple with stuffing mixture from small bowl. 

A filled apple

Place filled apples in the prepared baking dish. Bake, covered, for 40 minutes. Uncover, and continue baking for 20 additional minutes, or until apples are tender to your liking.

Fresh out of the oven
dripping in gooeyness

Serve the baked apples while hot in individual bowls, top each with a scoop of ice cream, drizzle them with caramel sauce, and top with a maraschino cherry. – Enjoy!

~~~~~~~~~~

Tip:  I prep all the ingredients beforehand to make assembling a breeze, except for the apples that I do lastly to prevent oxidation prior to baking.

SANDRA’S PORK ITALIAN RED SOUP with STEAMED RICE

I created this recipe using ingredients 
I readily had on hand this evening.
I must say, this is a keeper!

Servings: (4)

Prep: 5 mins. |
Cook: 25 to 30 mins.

Posted: by Sandra

INGREDIENTS

1 tablespoon olive oil

1.5 lbs. pork loin, cut into 1” x ½” strips

½ teaspoon freshly ground pepper

½ yellow onion, julienned

½ red bell pepper, julienned

1 stock of celery, diagonally sliced

2 garlic cloves, minced

1 (14.5 oz. can) Italian diced stewed tomatoes, with juices

2-1/2 cups low-sodium chicken broth

1 tablespoon tomato paste

1 tablespoon balsamic vinegar

1/2 tablespoon worcestershire sauce
1 tablespoon dried parsley

1 teaspoon dried basil

1 teaspoon dried oregano

2 cups romaine lettuce, julienned

Garnish:

--2 green onions, sliced

--Also, prepared steamed rice

METHOD

Heat a large skillet over medium-high heat with olive oil.  Add the pork and freshly ground pepper, and cook until lightly seared about 5 to 7 minutes.  Add the onions, red pepper, and celery, and saute until onions are translucent, about 5 to 7 minutes.  Add all the remaining ingredients, except the romaine lettuce and green onions.  Cover and reduce heat to low, and let it simmer for 15 minutes. 

Add the romaine lettuce, and stir just until wilted. 

Serve over steamed rice in bowls, and garnish each with green onions. ~ Enjoy!

SANDRA’S TASTY VENISON SALAMI FRIED RICE

I used homemade Venison Salami 
our brother in law 
Larry Harvey recently provided us...

Servings: (2)

Prep: 5 Mins. |
Cook: 15 Mins.

Posted by:  Sandra

INGREDIENTS

2 tablespoons light olive oil, divided

2 eggs

¼ cup yellow onion, diced

¼ cup celery, diced

¼ cup red bell pepper, diced

1 garlic clove, minced

¼ cup venison salami, diced

2 cups pre-steamed basmati rice

2 tablespoons ginger soy low-sodium sauce

¼ teaspoon freshly ground pepper

Garnish:

--1 green onion, sliced

--4 large cherry tomatoes, halved

METHOD

Heat a large skillet over medium heat with 1 tablespoon light olive oil.  Beat the eggs in a small bowl.  Scramble the eggs while breaking them up slightly, and set aside in a small bowl. 

Add the remaining 1 tablespoon of olive oil to skillet and heat to medium-high heat.  Add the onion, celery, and bell pepper to the skillet, and saute until onions are translucent, about 5 to 7 minutes.  Add the garlic, and saute for 30 seconds.  Add the diced venison salami, and saute for 1 minute.  Add the rice, and break it up to incorporate with other ingredients while sautéing.  Add the soy sauce and freshly ground pepper, and continue sautéing for a couple of more minutes.  Lastly, add the reserved scrambled eggs, and saute until warmed through.

Serve equally between two dinner plates, and garnish the fried rice with sliced green onions.  Place the cherry tomato halves along side – Enjoy!

SANDRA’S MEYER LEMON STIR-FRY CHICKEN over STEAMED RICE

I created this recipe using Meyer Lemons
grown on my indoor dwarf citrus tree.

Servings: (4)

Prep: 10 Mins. |
Cook: 15 Mins.
(+ Time to steam rice)

Posted by Sandra

INGREDIENTS

1 meyer lemon, zested, and juiced

1/2 cup reduced-sodium chicken broth

3 tablespoons reduced-sodium soy sauce

2 tablespoons honey

2 teaspoons cornstarch

1 tablespoon olive oil

1 pound boneless, skinless chicken breasts, trimmed and cut into 1” strips

1 cup sliced crimini mushrooms

1 cup diagonally sliced carrots, ¼” thick

1 cup diagonally sliced red bell pepper, ¼” thick

½ cup diagonally sliced onion, ¼” thick

2 garlic cloves, minced

1 tablespoon chopped, fresh parsley

--Prepared steamed brown rice

METHOD

(Prepare steamed rice, so it is ready when stir-fry is completed.)

Grate 1 teaspoon meyer lemon zest and set aside.

My Lovely Indoor-Grown
Meyer Lemons

Juice the meyer lemon and whisk 3 tablespoons of juice with broth, soy sauce, honey, and cornstarch in a small bowl. 

Heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until just cooked through, 4 to 5 minutes. Transfer to a plate with tongs.

Add carrots to pan and saute for 1 minute.  Add mushrooms, and bell pepper, and onions to the pan and saute until tender, about 5 minutes. Add garlic, reserved lemon zest, pepper, and reserved chicken and accumulated juices; saute, until fragrant for about 1 minute.

Whisk the broth mixture, and add to pan; stirring, until thickened, 2 to 3 minutes.  Serve stir-fry over brown steamed rice, and sprinkle with parsley.  Enjoy!

SANDRA'S RUSTIC KIELBASA POTATO and VEGGIE CASSEROLE

A very tasty and simple meal to 
quickly put together on those busy nights.

Servings: (4 to 6)

Prep: 10 Mins. |
Bake: 1 Hr.

Posted by Sandra

INGREDIENTS

1st Set of Ingredients

3 large russet potatoes, scrubbed and cut into 1” cubes

1 medium onion, roughly chopped

2 cloves garlic, roughly chopped

2 handfuls of baby carrots

1 pkg. dry Lipton onion soup mix

2 tablespoons sherry

1 teaspoon organic dry basil

½ teaspoon organic dry rosemary

1 teaspoon organic dry mustard

2 tomatoes, seeds and juice removed, and roughly chopped

2 zucchini, roughly chopped

METHOD

2nd Set of Ingredients

Preheat oven to 425 degrees.  Set aside a 9”x12” baking dish.

Place all the first set of ingredients into the baking dish, and toss to combine.
Cover with foil, and bake for 30 minutes. 

Remove from oven, and add second ingredients; the tomatoes and zucchini, and toss to incorporate.  Re-cover, return to oven, and bake for 15 minutes. 

Hot out of the oven

Remove once again from oven, and toss to combine.  Continue baking, uncovered, for 15 more minutes, or just until potatoes and carrots are fork tender. – Enjoy!

~~~~~~~~~~

Tip:  I served this casserole with a loaf of warm and crispy French bread.

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!

~~~~~~~~~~~~~~~

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.