SANDRA'S KIELBASA CABBAGE SWEET POTATO SOUP over STEAMED RICE

A comforting, hearty and tasty soup filled with brightly contrasting flavors

sure to have you and your family/friends going back for seconds...

Serves: 10 to 12
Prep: 15 Mins.

Cook: 30 Mins.

INGREDIENTS

Sauté:

1 lb. Smoked Kielbasa, sliced into 1/4" medallions

2 TB Mazola oil

1/2 white onion, diced

1/2 red bell pepper, diced

2 carrots, scrubbed and sliced into 1/2" rounds

2 stalks celery, diced

2 medium sweet potatoes, peeled and cut into 1" thick cubes

1 pkg. shredded cabbage

3 garlic cloves, minced

1 TB Italian herb seasoning blend

1/2 tsp ground/dry mustard

1/2 tsp smoked paprika

Broth:

10 cups low-sodium beef broth

1 (14.5 oz can) Italian diced tomatoes, undrained

3 TB ketchup

1 tsp agave

1 TB Worcestershire

1 TB fresh lemon juice

Finish (off heat):

2 TB red wine vinegar

1 TB cold butter

--For Serving:

Pre-cooked hot steamed rice

Garnish:

Fresh basil, julienned

METHOD

Place a large stockpot over medium-high heat with 2 TB oil, add the sausage and sauté until browned.  Add the remaining 'sauté' ingredients in order listed, stirring with each addition, and sauté all for a total of 10 minutes.

Add all the 'broth' ingredients in order listed to the stockpot; stir to combine.

Bring to a boil, reduce heat to medium-low and simmer, covered, for 15 minutes, or until carrots and sweet potatoes are tender.

Remove stockpot from heat, uncover, and add the 'finishing' ingredients, stirring until cold butter is incorporated.

To serve, place hot rice in a mound in the middle of each serving bowl, ladle soup around the rice, and top with freshly julienned basil. ~ Enjoy!

SANDRA'S EASY ONE-PAN CHICKEN THIGH and RICE CREOLE BAKE

First, I sear the chicken thighs, then add all the other ingredients,

cover and bake for 50 minutes = absolute perfection with crispy, moist chicken

and heavenly seasoned rice!

Servings: 3-4

Prep: 5 Mins.

Cook  10 Mins.

Bake: 50 Mins.

Rest: 10 Mins.

INGREDIENTS

Spice blend (divided):

2 teaspoons Creole seasoning (I use Tony Chachere's in the green container)

1 teaspoon Lawry's seasoning salt

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons paprika

1/2 teaspoon poultry seasoning

1 teaspoon dried oregano

1/2 teaspoon freshly-ground black pepper

Chicken:

3-4 bone-in skin-on chicken thighs, (mine are from Costco the 3-pack tends to come with 3/4 thighs)

1/2 of above spice blend mixture (reserve other 1/2 for rice, below)

1 teaspoon Mazola oil

Plus, 1 tablespoon Mazola oil for searing

Rice:

1 cup raw Calrose rice (short-grain)

Remaining 1/2 of spice mixture

1 tablespoon Worcestershire

2 tablespoons ketchup

2 cups low-sodium chicken broth

1 teaspoon lemon juice

METHOD

Preheat oven to 400F. Place an ovenproof medium-size stainless steel skillet, with lid, aside.

Add all the spice blend ingredients onto a paper plate, then whisk to combine; set aside.

Place the skillet (see photo) over high heat on stovetop with 2 tablespoons of Mazola oil.

Meanwhile, pat chicken thighs dry with paper towel, including using kitchen shears to cut any excess fat without disturbing skin on under-side.  Place prepared thighs in a medium bowl.  Add half the spice mixture and drizzle with 1 teaspoon Mazola oil, then gently rub spices into both sides to coat evenly.

Place chicken skin-side down using tongs into hot skillet, while sliding back and forth initially when doing so to prevent sticking. Sear for 4 minutes on skin-side down, turn over then do the same on the under-side for 4 more minutes. Remove seared chicken thighs to a paper plate and set aside; drain grease from pan while reserving drippings.

Reduce heat under pan to medium-high and add the raw rice and sauté for 2 minutes. Add the other 1/2 of the reserved spice mixture, ketchup, Worcestershire, and lemon juice; sauté for 30 seconds.

Deglaze pan with chicken stock while scraping bottom with a wooden spoon.  Using tongs, place the seared chicken thighs back into pan atop the rice, skin-side up.  Cover, then bake, undisturbed, for 50 minutes.

Remove pan from oven, leaving covered, and let rest for 10 minutes for chicken juices to redistribute. ~ Enjoy!

SANDRA'S ALASKAN HALIBUT FRIED RICE

An incredible and  tasty one-pot-wonder that is quite versatile
in that you can change it up by substituting halibut with
shrimp, chicken, or pork, and so on...

Servings: ( 8 to 10)

Prep: 15 min

Cook: 10 min

INGREDIENTS

3 tablespoons canola oil, divided

3 eggs, lightly beaten

8 oz. fillet halibut, cut into 1" cubes

2 cups *pre-steamed carrots and sweet petite peas (See How To TIP below)

1/2 teaspoon ground ginger

1 teaspoon granulated garlic

1 tablespoon dried minced onion

Freshly ground pepper, to taste

5 cups cooked white rice

1/4 cup low-sodium soy sauce

1/8 teaspoon sesame oil

1/4 teaspoon rice vinegar

METHOD

In a Dutch Oven, heat 1 tablespoon of the canola oil over medium-high heat. Add the beaten eggs and stir fry, while breaking into large bits; remove to a plate. Wipe out pot clean, and add 1 tablespoon canola oil. Add the halibut, and stir fry until opaque. Remove halibut to same plate as eggs; set aside.

Wipe out the skillet, place it back on heat and add the remaining 1 tablespoon canola oil. Add the mixed vegetables, ginger, garlic powder, and dried minced onion, pepper and rice, and stir fry for 2 minutes. Add the soy sauce, sesame oil and rice vinegar; stir to combine, and continue cooking for another 2 minutes. Gently add back in the halibut and chopped egg and fold for another 2 minutes to combine and heat through. Serve immediately. ~ Enjoy!

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Tip:

*PRE-STEAM VEGGIE PREP:

Finely dice the carrots to equal 1 cup. Add the carrots and frozen petite sweet peas to a microwave-able bowl with 1 tablespoon water. Cover bowl with a plate, and microwave on High for 3 minutes to pre-steam. Drain.

SANDRA'S BAKED RICE PUDDING with RAISINS

Each time I prepare this heavenly dessert
 it brings back numerous and comforting memories...

Servings: (6-8)

Prep: 15 Mins.

Bake: 1 Hr. 30 Mins.

INGREDIENTS

3 large eggs

1/2 cup granulated sugar

2 teaspoons bourbon-vanilla extract (or vanilla extract)

1 teaspoon ground cinnamon

1/8 teaspoon freshly ground nutmeg

1/4 teaspoon salt

2-1/2 cups 2% milk (or regular)

1/2 cup raisins

1-1/2 cups cooked, cold basmati rice

METHOD

Preheat oven to 350F. 

Whisk together cold milk, eggs, vanilla and sugar. 

Stir in rice, spices and raisins. 

Pour into a greased casserole baking dish (I used an 8x8 pan). 

Bake, uncovered, for 50 to 60 minutes, or until set (stirring half way to distribute spices floating on top more evenly). ~ Enjoy!

SANDRA'S ALASKA WILD DUCK with SECRET SAUCE over STEAMED RICE

A wonderful Alaskan 'comfort food' recipe I created this evening

that consists of one Pintail and another Mallard duck.

~ Thanks to my husband! ~

We'll be looking forward to having this fine dinner again and again...

Servings: (8)

Prep: 30 Mins.

Cook: 1 Hr.

INGREDIENTS

1/4 lb bacon, cut into 1/2" strips, browned (retain grease and drippings)

4 Alaska wild duck breasts, brined (See below*)

= Must be brined 3 days prior

1/4 teaspoon freshly ground pepper

1/4 teaspoon granulated garlic

1/4 teaspoon granulated onion

Vegetables-herbs-spices:

2 cups sliced celery

1 cup chopped yellow onion

1/4 teaspoon dried sweet basil

1/8 teaspoon dried marjoram

1/8 teaspoon dried ground sage

1/2 teaspoon dried parsley

1/4 teaspoon granulated garlic

1/4 teaspoon granulated onion

1 tablespoon all-purpose flour

Sauce:

1 can cream of mushroom soup

1 pkg dry brown gravy mix

2 tablespoons white wine vinegar

3-4 cups water (depending on sauce consistency)

1 tablespoon worcestershire

1/8 teaspoon freshly ground pepper

1 dry bay leaf

--Prepared steamed rice

METHOD

*Brine duck breasts 3 days prior to preparing recipe, as follows:

Clean and dress by boning and skinning two Alaska wild ducks.  Place four whole breasts in medium-size, clean, glass bowl in brine consisting of 1 tablespoon table salt and 4 cups cold water, cover and refrigerated for 3 days. Rinse brined duck breasts with cold water until water runs clear; pat dry. Remove any remaining silver skin, cut in half lengthwise, then slice into 1/2" thick pieces.

In a large heavy-bottom stainless steel skillet, over medium-high heat, brown the bacon. Using a slotted spoon, remove bacon to a paper towel-lined plate to drain; set aside. (Retain drippings and bacon grease in skillet).

Add duck pieces to the hot skillet, including granulated garlic and onion, and sauté until browned. Using a slotted spoon, remove duck pieces to another paper towel-lined plate to drain; set aside. (Retain drippings and remaining grease in pan).

Add celery, onion, basil, marjoram, sage, parsley, granulated garlic and onion to skillet and sauté until onions are translucent. Sprinkle in flour and sauté for 1 minute longer.

In the meantime, whisk all sauce ingredients in medium bowl; add to skillet. Also, add the reserved bacon and duck pieces, and bay leaf; bring to boil. Reduce heat to low to gently simmer, covered, for 1 hour, while occasionally stirring. Check sauce consistency when stirring, adding additional water, if needed.

Meanwhile, prepare steamed rice, according to package directions.

Serve over steamed rice with your favorite vegetable alongside. ~ Enjoy!

SANDRA'S TRADITIONAL PORK GREEN SOUP with STEAMED RICE

A traditional recipe I grew up preparing that's quick and easy, 
albeit incredibly delicious!
A Filipino Classic that has many, many variations  ~ this is my favorite...

Servings: (8-10)

Prep: 15 Mins.

Cook: 1 hour total time

INGREDIENTS

Meat:

2-1/2 to 3 lb Pork Sirloin Tip Roast (Costco), cut into 1/2x1-1/2" strips

2 TB veg oil

1/4 tsp kosher salt

1/4 tsp pepper

Soup:

4 ribs celery, sliced

1/2 yellow onion, julienned

1 clove garlic, minced

1/2 tsp garlic granules

1/2 tsp onion granules

2 tsps ground ginger

1 bay leaf
3 TB rice vinegar

1 tsp lemon juice

1-2 TB worcestershire, to taste

2 tsp soy sauce

2 qts low-sodium chicken broth

Finishing:

4 green onions (all parts), sliced

2 lg eggs, beaten with 1 tsp cold water

1 heart of romaine, julienned
1 TB dried parsley

--2-1/2 cups rice, prepared (Yielding 5 cups cooked)

METHOD

In a high-side nonstick large skillet, add 2 tbs vegetable oil and heat on medium high. Toss sliced pork with kosher salt and freshly ground pepper. Add 1/2 the pork to skillet and sear until lightly golden, use a slotted spoon (reserving oil in pan). Repeat with remaining meat. Remove all cooked meat to the plate; set aside.

Add onions and celery to skillet, sauté until onions are translucent for 5-7 minutes, (adding additional oil if needed). Add minced garlic, sauté for 30 seconds.

Add remaining ingredients including meat to skillet -- except finishing ingredients: green onions, egg mixture, romaine and dried parsley.

Bring soup to a boil, reduce to low simmer, cover, and cook for 45 minutes.

Remove skillet from heat. Add the egg mixture while stirring soup with a fork (to form ribbons), then add romaine and let set 3-5 minutes before ladling into soup bowls over steamed rice. ~ Enjoy!

SANDRA’S EXOTIC CURRIED COCONUT CHICKEN

An incredible and delicious

chicken curry entree

that’s guaranteed

to warm your soul...

Servings: (6 to 8)

Prep: 5 Minutes

Cook: 1 Hour-20 Mins.

INGREDIENTS

Chicken Curry:

2 tablespoons extra virgin olive oil

2 tablespoons curry powder

1/2 onion, thinly sliced

½ red bell pepper, thinly sliced

2 garlic cloves, minced

Pinch of red pepper flakes

1 stick of lemon grass

--(or 1 teaspoon lemon grass paste)

3 boneless skinless chicken breasts, cut into ½” cubes

1 teaspoon kosher salt

1/2 teaspoon white pepper

Lemon Grass Paste
found in the produce
section of market

1 (14 oz. can) coconut milk (not lite, or cream)

1 (14 oz. can) diced tomatoes, with juice

1 (14 oz. can) tomato sauce

3 tablespoons honey

Side options:

--Prepared steamed Jasmine rice

--Prepared steamed broccoli

METHOD:

Heat olive oil and curry powder in a dutch oven over medium-high heat, and saute for 2 minutes.

Stir in onions and bell pepper, and saute until onions are translucent, about 7 minutes.  

Add garlic, red pepper flakes and lemon grass, and saute for 30 seconds. 

Add chicken cubes, kosher salt, and white pepper; toss to coat. Reduce heat to medium, and cook for 10 minutes, while occasionally stirring. 

Add coconut milk, diced tomatoes with juices, tomato sauce, and honey; stir to combine. 

Stir to combine, and bring to a gentle boil.  Reduce heat to low to simmer and cook, uncovered, while occasionally stirring for approximately 1 hour to allow sauce to reduce by half (from what's shown below) and for flavors to meld. 

(Meanwhile, prepare steamed jasmine rice and broccoli, if making.)

Toss stick of lemon grass (if using).

Serve curried coconut chicken over jasmine rice with steamed broccoli on the side. ~ Enjoy!

SANDRA’S VIBRANTLY FRESH VIETNAMESE SPRING ROLLS

These light spring rolls have a gentle

crunch thanks to the addition of green leaf lettuce,

Alaska grown mung bean sprouts, and carrots...

Yields: 8 rolls, or 16 halves

--(A serving is 2 rolls, or 4 halves)

Prep: 30 Mins.

INGREDIENTS

Dipping Sauce:

3 tablespoons prepared hoisin sauce

1 tablespoon minced shallots

2 tablespoons seasoned rice vinegar

3 tablespoons water

--(more of less to reach desired consistency)

2 teaspoons Asian red chili paste

2 tablespoons minced roasted peanuts

Spring Rolls:

2 ozs. bean thread (vermicelli) noodles

2 teaspoons seasoned rice vinegar

8 (8.5” round) rice paper spring roll wrappers

12 cooked, peeled and deveined shrimp, cut in half lengthwise

4 large green leaf lettuce leaves, cut into ½” strips (remove tough stems)

2 teaspoons chopped fresh mint leaves

2 teaspoons chopped fresh cilantro leaves

1 cup julienned carrots

2 fully cooked, boneless, smoked pork chops, julienned

1 cup Alaska Grown mung bean sprouts (Purchased at Fred Meyer)

METHOD:

In a medium saucepan over medium-high heat, prepare the dipping sauce by whisking hoisin sauce, shallots, rice vinegar, and water; heat and stir just until mixture comes to a boil. Remove from heat, and whisk in chili paste. Let sauce cool for 30 minutes; whisking occasionally, while preparing spring rolls. Just before serving, stir minced peanuts into dipping sauce.

 Meanwhile, cover bean thread noodles with boiling water in a glass bowl and let soak 15 minutes; drain using a sieve. Return noodles to dry bowl, and toss with seasoned rice vinegar. Cover with a damp paper towels, and set aside.

 Fill a pie plate with warm water. Immerse rice paper in warm water for 10 seconds, just until slightly soft.  

Very easy to assemble spring rolls
when you prepare the work area beforehand

Work with one rice paper at a time, being gentle as they break easily when brittle. Remove from water and place rice paper on a clean, damp kitchen cloth. Arrange three pieces of shrimp halves (cut side up) across the center of rice paper (this is so it properly shows through from the outside when wrapped).  Spread a light layer of lettuce over shrimp to outer border of rice paper, but retain 1” clear space around outer edge. Add a light layer of bean thread noodles, and sprinkle with small pinches of mint and cilantro.  Add a light layer of pork, carrots, and mung bean sprouts, while ensuring you don't overfill. Also, be sure the ingredients on top of shrimp are evenly distributed before rolling.

 Gently press down on filling with fingers to tighten the roll while folding the bottom end of the sheet nearest you over the top of the filling and roll into a cylindrical shape half of the way. 

Fold the left and right sides of rice paper up and inward.

 Complete rolling up the spring roll. 

Transfer spring roll to a plate, seam-side down, and cover each of them with a damp paper towel to ensure the spring rolls do not touch each other 

(or they will stick together). Repeat until all spring rolls are formed. 

[Note: A this point, if you choose to make these spring rolls ahead of time, 

you can store them as such in the refrigerator covered with plastic wrap 

for several hours prior to serving.]

Add the minced peanuts to the cooled dipping sauce; whisk to combine.

To serve, cut spring rolls diagonally in half, and place small individual serving bowls of dipping sauce alongside. ~ Enjoy!

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Tip:  I usually end up making leftover ingredients, just so I can add all of them together to form a salad; I drizzle the salad with a bit of dipping sauce when ready to serve.

MAX’S LOBSTER-SHRIMP-KIELBASA CREOLE with STEAMED RICE

A perfectly seasoned Creole my husband

Max prepares using lobster,

shrimp and smoky kielbasa...

Servings: (6 to 8)

Prep: 10 Mins.

Cook: 30 Mins.

INGREDIENTS

3 tablespoons unsalted butter

½ red onion, diced

1 cup celery, diced

½ yellow bell pepper, diced

2 cloves garlic, minced

2 (15-oz. cans) Italian stewed tomatoes, undrained (cut up tomatoes)

4 cups low-sodium beef broth

½ teaspoon kosher salt

1/4 teaspoon cayenne pepper (or more if you like it spicier)

1 teaspoon Creole seasoning

2 bay leaves (remove after cooking)

2 tablespoons fresh parsley, chopped

1 lb. ring of smoked kielbasa sausage

½ lb. cooked lobster tail chunks, thawed (from Costco)

½ lb. cooked shrimp, peeled and deveined

-- 4 cups prepared Basmati steamed rice (i.e., 2 cups raw rice cooked according to pkg. directions)

-- 1 prepared loaf of warm, crust French bread

Garnish option:

4 sprigs of fresh parsley

METHOD

In a dutch oven, melt the butter over medium-high heat and add onion, celery, bell pepper, and garlic; cooking until onions are translucent. 

Stir in stewed tomatoes, beef broth, spices; bring to boil, and then reduce heat to low and simmer, uncovered, for 20 minutes.  

Stir in parsley, add the kielbasa, and simmer for 5 minutes.

Stir in lobster tail chunks, and shrimp; simmer for 3 minutes.  

To serve, mound steamed rice in center of bowls and ladle Creole around rice, and garnish with a sprig of parsley. Be sure to include French bread slices for sopping up the wonderful broth. ~ Enjoy!

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

 Tip: Store leftovers in refrigerator in separate containers, i.e., rice in one, and Creole in another.

SANDRA’S CRAB and SPINACH STUFFED HALIBUT PINWHEELS

The cream cheese melts into the wine
making for a very flavorful and saucy broth
to drizzle over the pinwheels and herb rice...

Servings: (4)

Prep: 10 Mins. (Including time to prepare rice)

Bake: 12 to 15 Mins.

-- 4 toothpicks

INGREDIENTS

Filling:

1 tablespoon olive oil

8 ozs. frozen chopped spinach, thawed, drained and squeezed dry, and chopped finer

½ teaspoon old bay seasoning

1 teaspoon garlic granules

1 teaspoon onion granules

4 ozs. cooked Dungeness crabmeat

6 ozs. cream cheese, at room temperature

Halibut:

2 (rather large 10 oz.) fresh skinless, boneless halibut fillets

½ teaspoon kosher salt

¼ teaspoon freshly ground pepper

1 tablespoon cold butter cut into four pieces

1/3 cup quality white wine (or feel free to use all chicken broth)

1/3 cup low-sodium chicken broth

Garnish:

1 tablespoon chopped parsley

4 fresh meyer lemon wedges

METHOD

--1 Recipe of prepared Basmati Rice N’ Herbs

Prepare Basmati Rice N’ Herbs recipe, ensuring rice is finished steaming by the time the halibut pinwheels are done baking.

Preheat oven to 400 degrees. Spray an 8”x”8 inch square baking dish, place atop a foil-lined baking sheet, and set aside.

Combine all the filling ingredients in a small bowl, and set aside.

Lay the halibut fillets on a work surface, and cut them in half lengthwise.  

Fillet each strip starting at the thinnest point.

Fillet through the mid section to the thickest part (do not cut all the way through) to form strips of fish to fill and form pinwheels.  

The strips will end up looking like this.

Place about 2 tablespoons of filling on strips and spread to ½” of each end. Roll strips up towards the thin end to encase filling.  

Once filled, secure each pinwheel with a toothpick.

Place pinwheels in prepared baking dish. Drizzle wine and chicken broth over pinwheels. Dot each pinwheel with a piece of butter. 

Cover baking dish and bake for 12 to 15 minutes, just until halibut flakes easily with a fork (please do not overcook or halibut will become dry). 

To serve, fluff rice and place equally among 4 serving dishes, top each serving with a stuffed halibut pinwheel (be sure to remove toothpicks), and drizzle saucy broth over them.  Garnish with parsley and a wedge of lemon. ~ Enjoy!

SANDRA’S IRRESISTIBLE CRISPY CHINESE CHICKEN SALAD

This irresistible salad is like a meal in itself,
and fairly quick to prepare
using leftover chicken or shrimp as well...

Servings: (8)

Prep: 10 Mins.

Cook: 30 Mins.

INGREDIENTS/METHOD

Chicken:

4 skin-on bone-in chicken thighs

½ teaspoon garlic granules

½ teaspoon onion granules

½ teaspoon kosher salt

¼ teaspoon freshly ground pepper

Place the chicken in a saucepan large enough to hold the chicken pieces comfortably. Add enough water to cover the chicken. Bring to boiling over medium-high heat; reduce heat to low. Cover the saucepan and simmer until the chicken is no longer pink and fully cooked through (170 degrees), about 30 minutes.  

Remove chicken thighs from broth and set to cool on a plate, and then remove skin and bones from breasts, and cut chicken into strips. (*See Tip below to save chicken broth for later use.)

Crispy rice noodles:

1 (8.8 oz pkg.) Chinese rice noodles

1/2 cup vegetable oil

Meanwhile, pour boiling water over rice noodles, and let stand for 15 minutes.  

Heat 4 tablespoons of oil in wok or skillet to 350 degrees.  

Drain the rice noodles.

To crisp noodles, using tongs carefully place tender noodles in small batches in the hot oil in wok to fry for about 2 minutes, and then drain on paper towels.

Dressing:

5 tablespoons low-sodium soy sauce

2 tablespoons rice vinegar

1 teaspoon hot garlic chili sauce, more if you like it spicier

2 tablespoons honey

1 tablespoon sesame oil

2 teaspoons ground ginger

In a medium bowl, whisk together the soy sauce, rice vinegar, hot garlic chili sauce, sugar, sesame oil and ginger.

 Salad:

8 cups chopped romaine lettuce

1 (14 oz. can) bean sprouts, drained

¼ cup shredded carrots, about 1 carrot

--Prepared rice noodles, separate slightly

--Prepared chicken, cut into strips

1/3 cup finely chopped peanuts

1 tablespoon toasted sesame seeds

2 tablespoons finely chopped red onion

4 tablespoons finely chopped cilantro, or 2 tablespoons dried

In a large bowl, toss together the romaine, bean sprouts, carrots, noodles, chicken, peanuts, sesame seeds, green onions, and cilantro. Add the dressing, tossing to lightly coat. 

Serve immediately. ~ Enjoy!

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*Tip:  Save chicken broth by letting it cool, skim it (or use a broth/oil separator), and then store broth in an airtight container either in the refrigerator or freezer to make soups, stews, sauces, or gravies, and so on at a later time.

SANDRA’S SUCCULENT GRILLED HALIBUT, PINEAPPLE SALSA, and HERB STEAMED RICE

I doesn't get any better than

savoring fresh halibut fillets hot off the grill

with these delectable sides...

Servings: (2)

Prep: 2 Mins.

Grill: 10 to 12 Mins.

INGREDIENTS

2 (8 oz., 1-1/2” thick) boneless, skinless halibut fillets

2 tablespoons olive oil, divided

1 teaspoon sea salt

½ teaspoon freshly ground pepper

Optional Sides:

--Prepared Beer N’ Honey Pineapple Salsa

--Prepared Flavorful Steamed Basmati Rice N’ Herbs

--Sliced fresh roma tomatoes with dainty dollops of mayonnaise

METHOD

Prepare charcoal grill for direct cooking.

Pat fillets dry with paper towels. Rub halibut fillets with 1 tablespoon of olive oil and sprinkle with kosher salt and freshly ground pepper on all sides.  Fold a couple of paper towels and pour 1 tablespoon olive oil over them to moisten; use tongs to rub over grid of cooking grill.

Place halibut fillets over direct heat in the “10-o’clock position” on the grid, uncovered, for 3 minutes, and move to the “2 o’clock position” for 3 more minutes for the presentation side of fillets to make “X” grill marks.  Flip over fillets, cover, and continue grilling for an additional 4 to 6 minutes, until fillets are done when they flake easily with a fork.  Remove fillets from grill to a plate, tent with foil to rest for a couple of minutes for juices to redistribute.  Serve hot with prepared pineapple salsa, basmati rice n’ herbs, and sliced tomatoes. ~ Enjoy!

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Tip:  Feel free to use the same method to alternately grill salmon, as it pairs nicely with the above-listed sides as well.

SANDRA’S SUCCULENT YOSHIDA SLOW-COOKER MOOSE ROAST

A nice 'fix it and forget it' recipe  where you pull a frozen roast
out of the freezer and 10 hours later you have a terrific meal,
including gravy as an added bonus...

Servings: (6 to 8)

Prep: 10 Mins.

Slow Cook: 8 to 10 Hours on High or 5 Hours on High and 2 Hours on Low

INGREDIENTS

Frozen Roast and Veggies:

1 large yellow onion, cut into 6 wedges

2 large carrots, scrubbed and chopped into 2" pieces (or baby carrots)

4 cloves garlic, roughly minced

2 stocks celery, cut into 2” pieces

2 tablespoons chopped fresh parsley

3 lb. frozen boneless moose roast (or venison, beef, or pork)

Gravy:

1 (10.75 ounce) can cream of mushroom soup

1/4 cup *yoshida sauce (See: Tip below)

1-1/2 cups low-sodium beef broth
1 tablespoon cider vinegar
2 teaspoons worcestershire

Freshly ground pepper, to taste (no salt needed)

---------------------

Serving options:

-- Prepared steamed rice; and

-- Sauteed green beans

METHOD

Place the onion, carrots, celery, garlic and parsley in the bottom of a slow cooker. 

Place the roast on top of the vegetables.  

Whisk the gravy ingredients in a medium bowl and pour over roast. 

Cover slow cooker and cook on low for 8 to 10 hours or 5 Hours on High and 2 Hours on Low.

Transfer roast to serving platter and place vegetables around it. Pour gravy from slow cooker into a gravy boat. Serve with mounds of steamed rice, and crisp-tender sauteed green beans ~ Enjoy!

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Tip:  For homemade *yoshida sauce, click on the following link:  Sandra's Homemade Yoshida Sauce.

SANDRA’S BAKED HONEY-DIJON CRUSTED WILD ALASKA KING SALMON with RICE CARBONARA

Fresh king salmon makes
this a five-star meal that turned out
fabulously moist and delicious,
and the rice carbonara
makes for a perfect accompaniment...

Servings: (4)

Prep:  5 Mins.

Bake 20 to 25 Minutes.

INGREDIENTS

Crusted Salmon:

1 lb. (2” thick) skin-on king salmon fillets

½ teaspoon kosher salt

¼ teaspoon freshly ground pepper

1 tablespoon grainy dijon mustard

1 tablespoon honey

1 tablespoon mayonnaise

½ tablespoon olive oil

¾ cup Italian herb seasoned breadcrumbs

Rice Carbonara:

½ tablespoon olive oil

½ tablespoon butter

¼ cup diced onion

¼ cup diced bell pepper

½ teaspoon granulated garlic

Kosher salt and freshly ground pepper, to taste

2 cups pre-cooked rice

2 tablespoons chopped fresh parsley

1 egg, lightly beaten

Garnish:

--A few sprigs of fresh parsley

METHOD

Preheat the oven to 350 degrees.  Line a baking sheet with foil, and spray with olive oil, and set aside.

Sprinkle fillets equally with kosher salt and freshly ground pepper.  Whisk together dijon, honey, mayonnaise, and olive oil in a small bowl.  Place the fillets on the prepared baking sheet skin side down (the skin will remove easily once the fish is baked).  Brush the sauce mixture all over the top and sides of fillets. Pat breadcrumbs evenly all skinless sides of fish, and spray tops with olive oil.  Place fillets in oven and bake for 20 to 25 minutes, until fish flakes easily with a fork.

Meanwhile, prepare the rice carbonara while the fillets are baking by heating a nonstick skillet to medium heat.  Melt the butter with the olive oil, and add the onion, bell pepper, granulated garlic, kosher salt, and pepper.  Cook until the onions are translucent for about 3 to 5 minutes.  Add the rice and parsley; mixing to combine and cook for 3 minutes.  Add the beaten egg while stirring for 2 to 3 minutes, until cooked and incorporated throughout.

To serve, place the fillets on a serving platter alongside the rice carbonara, and garnish with sprigs of fresh parsley. ~ Enjoy!

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

Tip:  Thicker or thinner fillets will take more or less time to bake, although the "rule of thumb" is to bake the fillets about 10 to 12 minutes per inch of thickness.